J and I were recently at Highpoint’s fresh food market to get ingredients for an Aussie High Tea with friends. Instead of the traditional three tiers, silver cutlery and delicate china, our version of an Aussie High Tea was made up of lamb (which we bought from Highpoint’s Melbourne Fresh Meats), chocolate scones, carrot cake and most importantly, we replaced tea with beer.
The chocolate scones in particular were a massive hit. The following are the recipes from our pre-Australia Day Aussie High Tea.
Recipe: Chocolate Scones
- 150 ml cream (from Yes It's Fresh Deli)
- 200g good quality dark chocolate, chopped
- 20g butter
- 1 organic egg (from Yes It's Fresh Deli)
- 1 teaspoon pure vanilla extract (from Yes It's Fresh Deli)
- 1 3/4 cups self-raising flour
- 1/2 cup (100 grams) sugar
- Pinch of salt
Makes 8 scones.
Preheat the oven to 200 degrees C. Line a tray with baking paper. Spray some olive oil on the baking paper and dust it with regular flour.
In a small bowl whisk the cream, egg, and vanilla extract together.
In a large bowl, mix the flour, melted chocolate, sugar and salt. Cut the butter into the flour mixture until it is crumbly. Mix all the ingredients together until a dough forms.
Shape the dough into balls. You should be able to make about 8 balls. Place these balls on the baking tray. Dust flour on top of all the scones.
Bake for about 20 minutes or until they are firm on the outside but soft in the centre. A toothpick inserted into the centre will come out clean. Cool on a wire rack.
- 125g self-raising flour
- 3/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 cup olive oil
- 2 eggs, lightly beaten (from Yes It's Fresh Deli)
- 2 cups grated carrot (from the Highpoint Fruit and Vegetable Market)
- 60g roughly chopped walnuts (from John's Nuts)
Preheat oven to 180 degrees C and grease an 18cm spring form tin.
Mix flour, sugar and spice. Ad oil and eggs and mix just until combined.
Stir in carrot and walnuts. Spoon into prepared tin and bake for 40 to 60 minutes.
Cool in tin before turning out.
Recipe: Australia Day Marinated Lamb
This recipe came to us courtesy of Highpoint’s Melbourne Fresh Meats.
This BBQ marinade works with everything from lamb chops, to lamb roasts, lamb kebabs and tender lamb back-straps.
To make the marinade base finely chop an onion and mix with 1/4 of a cup of white vinegar,2 teaspoons of salt and a splash of olive oil
For best results marinate overnight but at a minimum an hour or two will be fine.
Then add your favourite combination of herbs and spices. The following are some of our favourites:
- the juice of half a lemon and a teaspoon of cracked black pepper
- 2 sprigs of rosemary and 1 clove of crushed garlic (we used this for our lamb roast which is pictured below!)
- 1/2 cup of chopped parsley and a teaspoon of cracked black pepper
- 1 teaspoon of paprika, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander and 1 small chopped finely fresh chill (optional)
(Note: all these measurements are for 1 kg of lamb so for more lamb just multiply the amount you have!)
Do your Australia Day shopping this Friday at Highpoint! Highpoint will be running Australia Day cooking demonstrations in the Fresh Food Market with Rob Monteau on Friday 25 January at 11am, 12pm, 1pm and 2pm. Rob will be cooking up an Aussie-inspired feast including BBQ prawns, lamb kebabs, porterhouse steak salad and BBQ chicken ideas.
Gastrology received a $50 voucher to spend at the new Fresh Food Market
to create our Australia Day recipes