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Classic pairings a sweet delightRECIPE

STUNNING: This dish is a light and delicate combination of floral flavours and berries. Pictures: Dominique CherryTHE EVENTExperience your own private chef when you book a stay at a Hunter Valley Stays property through May and June for this year’s Hunter Valley Wine and Food Festival. Their partner company Hunter Concierge will arrange everything you need to host your dinner party or long lunch. You won’t have to lift a finger.

THE RECIPEStrawberries, Rose and Cream

THE CHEFHunter Concierge chef Dimitris Aronis.

Dimitris Aronis, of Concierge Catering.

CHEF’S TIPThis dish is our signature dessert that finishes our seven-course menu. It is a light and delicate combination of floral flavours and berries.The dessert matches well with local Hunter Valley late-picked and sweeter-style wines, adding to the character building of flavours. Serves 6.

INGREDIENTSRose macarons

50ml water

150g caster sugar

60g egg whites, plus 60g extra

2 vanilla beans, split lengthways and seeds scraped

160g almond meal

160g icing sugar

20ml rose water

Pink food colouring for tone

100g fresh raspberries

100g fresh blueberries

100g fresh blackberries

100g fresh strawberries

400ml thickened cream

30g fine sugar

20ml rose water

50g edible flower petals

METHOD1. Place the water and caster sugar in a pan. Bring to the boil and cook for about 10 minutes until the temperature reaches 121°C (you need a candy thermometer).

2.When the syrup is almost cooked, beat 60g of egg whites into stiff peaks, then slowly pour the hot syrup onto the beaten egg whites, beating continuously. Continue beating for a few minutes.

3.In a bowl mix the second batch of 60g egg whites with vanilla seeds, the almond meal, rose water and the icing sugar.

4.Fold about one-quarter of the beaten egg white mixture into the almond-egg white mixture, then using a plastic scraper, mix in the rest of the beaten whites. Transfer the preparation to a piping bag fitted with a 10mm nozzle.

5.Pipe small mounds of mixture about 3 cm in diameter onto several trays lined with baking paper. Tap the trays lightly to even out the mixture and leave to rest for 1 hour. Preheat the oven to 145°C.

6.Bake the almond meringues in the oven for about 8-10 minutes. Combine the fresh berries in a bowl and lightly toss to combine. Whip the cream with sugar and rose water to make the rose cream.

7.To serve place a scoop of rose cream in a bowl and top with mixed berries, broken macaron shells and edible flowers. Garnish with rose fairy floss or spun sugar.

HUNTER VALLEY WINE & FOOD FESTIVALThe 2018 Hunter Valley Wine & Food Festival has added15 new events to itsprogram of food and wine experiences.Celebrating the epicurean pleasures of the Hunter Valley over May and June, more than 40 events will showcase everything from gourmet dinners at award-winning restaurants, wine and cocktail masterclasses to food and wine trails, hands-on cooking classes and long lunches.

This year’s program, presented by Wine Selectors, features new events including Viva Verdelho at Tulloch Wines, Magnum Madness at Hart & Hunter Cellar Door, Music in the Woods at Stonehurst Cedar Creek, Cheeses of the World at Two Fat Blokes and Picnic in the Park at Kirkton Park Hotel.

Complementing these are festival favourites including Tyrrell’s Winemaker’s Luncheon, Meet the Farmer Dinner at Margan andGlandore Estate’s Burning of the Barrel.

Go online towinecountry南京夜网.au/events/wine-and-food-festival for details.

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