On 30th of July, as our regular end of month winery feature, Cutler & Co. are showcasing the wines of Oakdene Vineyards.
Established in 2001 Oakdene specialise in hand-crafted wines that reflect varietal character and complexity ( as well as some of the quirky personality of owners Bernard and Elizabeth Hooley. From Wallington, on the Bellarine Peninsula, Oakdene specialise in varieties best suited to the region.
Enjoy our Sunday Lunch menu alongside a set of three glasses of Oakdene’s wines (of your choice) for $45 per person.
Our Sunday Lunch menu begins with a selection of appetisers and entrées designed to share at the table, then a set main course, followed by dessert or cheese, priced at $75 per person.
To book, please contact Cutler & Co. on (03) 9419 4888 or firstname.lastname@example.org
Described by John Lethlean as "the most wonderful collection of complementary flavours and textures, clean, powerful and luxurious all at once", Andrew McConnell's classic dessert won dish of the year in 2006 whilst being served at his Carlton restaurant Three, One, Two.
A delicious layered terrine of apple, vanilla and brandy, accompanied by crunchy biscuit and creamy burnt butter ice-cream, make this at home and it's sure to be a winner too!
Apple Confit with Burnt Butter Ice Cream & Oat Biscuit
10 apples, granny smith
60ml lemon juice
1 vanilla bean- split and seeds scraped from the pod
250g caster sugar
Zest of 1 orange
60ml melted butter
With a pastry brush, butter a terrine mould with 1 tablespoon of soft butter (not melted). In a heavy pan melt 150g of caster sugar over medium heat.
When this reaches a light caramel color pour into your terrine mould, coating the entire base. When the caramel is cool, line the inside edges with baking paper. In a bowl whisk together the brandy, 100g caster sugar, lemon juice, orange zest and vanilla bean.
To assemble the terrine take an apple and peel it, halve the apple, remove the core with a small knife and slice each half into 3mm slices. When the first apple is sliced, toss the slices in a small bowl with 1 tablespoon of the brandy sugar mix and 2 teaspoons of the melted butter. It is important to do this one apple at a time as it stops the apples from discoloring. After the apple slices have been tossed in the brandy sugar mix layer them in the terrine mould. Place the apple slices closely together, creating a snug fit.
Repeat the process with the next apple, layering as you go. When you reach the top of the terrine continue to stack the apples evenly above the edge. This may reach almost 2cm above the edge of the terrine. Ensure the apple is spread evenly and doesn’t begin to form a pile in the middle of the mould. When all the apples are sliced and layered, cover the apple stack with grease proof paper and foil to secure.
Place in an oven at 180ºC for 30 minutes, reduce heat to 150ºC and cook for a further 30 minutes, remove the foil and reduce the oven temperature to 140ºC for a further 1.5 hours. At this stage a knife should be able to pierce the cake easily and most of the excess cooking liquid has reduced and/or evaporated.
When cooked remove from the oven and cool to room temperature. Lay a piece of greaseproof over the apple confit, then place another terrine mould with a weight of approx 1kg on top. The gentle weight on the confit ensures the apple fuses together as a solid cake as it cools in the fridge. When cool and well rested, carefully run a knife around the edge of the cake. Submerge the cake in a sink filled with about 2cm of hot water to help soften the caramel to turn the cake out.
Burnt Butter Ice Cream
1 litre milk
In a small stainless steel saucepan bring the butter to a simmer and continue to cook until it starts to color. At this stage the butter should emit a delicious nutty aroma and start to turn a golden brown. This is called noisette.
Carefully, in a slow steady stream add the milk to the pot, it will splutter and spit. Cool to room temperature and refrigerate over night.
The following day remove the solid layer of butter that has separated and set on the top of the milk. Measure the milk and top up to make a total of 950ml milk.
To make the ice-cream base
950ml milk from previous recipe
50ml maple syrup
12 egg yolks
300g caster sugar
Bring the milk to a simmer with the maple syrup. Meanwhile whisk the yolks with the caster sugar until white and fluffy. Pour the hot milk over the yolks a little at a time, whisking well as you do this. Once all the milk has been added return to the pot and cook over a gentle heat stirring with a wooden spoon. As the ice-cream base thickens remove from the heat and continue to stir a few more minutes. Strain, cool and churn in an ice-cream machine as per manufacturer’s instructions.
1 cup oats
1 cup breadcrumbs
1 cup brown sugar
Pinch baking powder
120g diced butter
¼ tsp nutmeg
½ tsp cinnamon
2 egg whites
In spice grinder blitz half of the dry ingredients until fine. Transfer all the ingredients to mixing bowl. Add egg whites and mix until it comes together.
Roll out the dough, in between silicon paper and glad wrap, until quite thin.
Remove the glad wrap and bake at 180ºC for 8 minutes or until light golden. Take the tray from the oven and cool on a baking rack. When cool, break into large pieces and store in an air tight container.
Salted Caramel Sauce
250g caster sugar
60g salted butter, diced
In a clean saucepan melt the caster sugar with a touch of water. Continue to cook until it has turned to a dark caramel. Carefully add the cream to the caramel and bring to the boil. As the caramel and cream simmers whisk continuously adding the butter one piece at a time. Finish with a pinch of salt, remove from the heat and refrigerate until ready to use.
Turn out the apple confit onto a chopping board. Cut into 2cm thick slices and transfer to serving plates. Spoon ½ tablespoon of salted caramel over the slice of apple confit. Arrange a piece of the oat biscuit next to the terrine and place a scoop of burnt butter ice cream on this.