The Great Australian Bake Off

Morsels of yum!


  • 500g plain flour

  • 100g unsalted butter, chilled

  • 250ml chilled water

  • Pinch sea salt flakes

  • 350g unsalted butter

  • Vol au vents

  • 300g chicken thigh fillets

  • 300g quail breast & thigh, whole

  • 1 leek

  • 200g swiss brown mushrooms

  • Fresh tarragon

  • 2 tbs unsalted butter

  • 4 tbs plain flour

  • 200ml milk

  • Ground nutmeg

  • Whole peppercorns

  • Wellingtons

  • 700g beef eye fillet

  • 300g swiss mushrooms

  • 5 medium eschallots

  • 3 garlic cloves

  • Olive oil

  • Sea salt flakes

  • Pepper

  • 300g frozen peas

  • 50g unsalted butter

  • Sauce

  • 2 tbs light extra virgin olive oil

  • 150g beef trimmings

  • 2 large eschallots, peeled and sliced

  • 100g swiss brown mushrooms

  • 150ml dry white wine

  • 6 black peppercorns

  • 1 bay leaf

  • 1 thyme sprig

  • Splash of red wine vinegar

  • 1 x 300ml red wine (shiraz)

  • 400ml beef stock

  • Unsalted butter

  • Parsley microgreens


  • 1.

    For the pastry, combine flour, salt and 100g cold butter into food processor and pulse for 2-3 seconds, add half the water and pulse for another 3 seconds, add ¼ of water and pulse further, add remaining water until mixture forms a dough, turn out and kneed for about 5 minutes, place into fridge for 5 minutes. Take butter and place between 2 sheets of baking paper and use rolling pin to flatter into rectangle about 8mm think. Roll out pastry into rectangle and place sheet of butter in the center and fold pastry inwards, then turn 90 degrees and roll into rectangle again and fold 2/3, turn 90 degrees and roll again, fold 1 final time. Set aside in fridge.

  • 2.

    For the mushroom duxelle, dice eschallots and garlic and place in pan with oil, cook until translucent, then add sliced mushrooms, cook out and then place in food process to blitz until smooth paste. Season to taste.

  • 3.

    For the sauce, heat the oil in a large pan, then fry the beef trimmings for a few minutes until browned on all sides. Stir in the shallots with the peppercorns, bay and thyme and continue to cook for about 5 minutes, stirring frequently, until the shallots turn golden brown. Pour in the vinegar and let it bubble for a few minutes until almost dry. Add the wine and boil until completely reduced. Add the stock and bring to the boil again. Lower the heat and simmer removing any scum from the surface of the sauce, until reduced. Strain the liquid through a fine sieve lined with muslin placed over a jug.

  • 4.

    For the vol au vents cases, roll out half the pastry and cut vol au vent cases, place in oven set to 180° for 10 minutes or until golden.

  • 5.

    For the wellingtons, cut fillet into strips approximately 3cm square, then brown all sides. Cook peas, place in boiling water for 10 minutes, then add butter and place in food processor and puree., Roll out half of pastry and cut wellington cases. Place in oven set to 180°C for 10 minutes or until golden. Top with beef, add layer of duxelle, then pipe over pea puree.

  • 6.

    For the vol au vent filling, heat oil in a large pan. Cook chicken thighs and rest, then dice into small pieces and place in a bowl. Add leeks to same pan and sauté in butter, then add diced mushroom, season well. Add leeks and mushrooms to chicken in bowl, mix, cover and set aside.

  • 7.

    For the white sauce, heat milk with nutmeg and peppercorns, once boiling remove from heat, then in another pan melt butter, add flour and cook out, then pass milk through sieve and add to mixture until desired consistency. Fill vol au vents; combine filling and sauce and spoon filling into cases.

  • 8.

    Present on platter and add sauce to bowl.

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