b'The Great Eastern Mail FEBRUARY 24, 2023 15food & winePrep Time: 20 mins serves Prep Time: 10 mins serves Prep Time: 10 minsCook Time: 30 mins Cook Time: 15 mins Cook Time: 10 mins6 4 serves4Roasted Pumpkin,MarinatedPeach FizzCool down with thisfresh peach fizz servedOnion and GoatsTomato Salad with mint leavesCheese Tart ingredients2 white peaches, stoned, finely chopped cup (80ml) lime juiceColourful summertime cup (55g) caster sugarthinly sliced peach, extra, to servetomatoes are perfect for this cup (125ml) gin (optional)An easy tart to put together and a great way ice, to servefavourite seasonal salad 1.25lt chilled sparkling lemon or lime of using up leftover roasted vegetables mineral wateringredients ingredients mint leaves, to serve cup red wine vinegar1sheets puff pastry 4 eggscup extra-virgin olive oil method120 g goats cheese diced 3 tbs sour cream 1 tbsp chopped spring onion 1.Combine chopped peach, lime juice and 1 pumpkin peeled, seeded and cut1 pinch salt and pepper1 tsp salt sugar in a saucepan over low heat. Cook, into wedgescup sage leaves (optional)tsp black pepper stirring occasionally, for 5-7 mins or 2 onions (sliced) mixed heirloom tomatoes, cut into thick wedgesuntil peach is very tender. Remove from methodcup torn mixed fresh herbs (such as parsley, basil, heat. Transfer to a blender and blend dill and chives) until smooth. Place in the fridge to chill. 1.Preheat oven to 180C. Grease a 26cm fluted flan tin. Line the base and sides of the flan tin with the puff pastry. Place the pumpkin, onion and goats cheese onmethod Combine peach puree and gin, if using, in the base.1.Whisk together red wine vinegar, extra-virgin olive oil,a jug. Pour evenly among the glasses. Top 2.In a bowl, whisk together the eggs, sour cream and seasoning. Pour over thechopped spring onion, salt and black pepper. Gently stir inwith ice, mineral water and mint. (If not prepared flan. Bake for 20-30 minutes or until set. Serve at room temperature.mixed heirloom tomatoes; let stand 20 minutes and then itsusing gin, add extra mineral water or soda Place a couple of handfuls of sage leaves on top to serve. ready to serve. water.)Whats in season Its still time to enjoy the best of this summers produce, from apricots to beans, eggplants to zucchini. Discoverthe flavours and start cooking with whats best right now, straight from your garden or locally sought afterEGGPLANTjust harvested zucchini. With itsfresh raspberries by the bucketas an ingredient of various preparedBEANS A favourite in Mediterranean andslightly curved cylinder-like shape,load. For those who need to rely ondishes, and pickled. Beans are now at their best, and Middle Eastern kitchens, eggplantsthis green summer squash is perfectsupermarket raspberries, look forAPRICOTSmake an ideal accompaniment to are one of summers most strikingfor blending with other ingredients orpunnets with no sign of moisture andWhen apricots are good, theyreany barbecued meat or steamed vegetables. Choose medium-sized,in simple preparations highlightinguse them up as soon as possible. hard to match. At their worst theyfish. Look out for crisp, vibrantly glossy skinned eggplants that feelthe taste of fresh herbs. Zucchini isTOMATOEScan be screw-your-face-up sour.coloured beans that have no sign firm and heavy for their size, andalso a good source of vitamins A andA popular summer season vegetable,Avoid disappointment by choosingof discolouration. This season, why keep away of the large varietiesC, and fibre. tomatoes are usually grown asfruit that has a little bit of give and isnot try some of the more unusual RASPBERRIESsummer annuals. They are a which tend to be bitter. For those lucky enough to havegood source of vitamin C and arehighly perfumed. Avoid storing themvarieties such as snake beans, ZUCCHINIraspberry canes growing along thecommonly eaten raw in salads,in the fridge, which can make themrunner beans, butter beans or Summer is the perfect time to savourback fence, summer means eatingserved as a cooked vegetable, usedturn hard and kill off their aroma. borlotti?WINE, DINE AND RELAXWe offer casual, no pressure wine tasting, honest, heart warming, comfort food and a relaxed, rustic bush setting. Perfect for lazy lunches, cheeky afternoon wines, weddings, Christmas parties or even a leisurely cruise BRUNCHWINECRUISESFREE RV/ MEXICAN &TASTINGWED &CARA DINNER ASTINGARAVAN AN LUNCH & SALES SAT SITES EVERY & SALES(GROUP BOOKINGS ONFOR FULLYFRIDAY & Y & FRIDOTHER DAYS BYSELF-CONTAINEDSATURDARRANGEMENT - MORECUSTOMERS TURDAY Y 7 DAYS 7 DAYS IN PEAK PERIODS) NIGHT248 BAADES ROAD, LAKES ENTRANCE VIC 3909 | PH: 03 5155 1508'