Hunter Food

Après AT
Saffron Icecream
1 1/2 litres cream
pinch of large saffron threads
18 egg yolks
450g caster sugar
Macadamia Biscotti
250g egg whites
250g sugar
500g plain flour
250g toasted macadamia nuts
THE VINTAGE
Après Restaurant has firmly established itself as one of the best in the Valley. In 2004
the restaurant was awarded the Hunter Regional Best Restaurant in a club/hotel/
pub, Best Tourism Restaurant and the Best Overall Restaurant in the Valley and
then the Best Regional Tourism Restaurant in NSW. The Vintage is surrounded by the
Beggars Bridge and Bimbadgen vineyards and the Greg Norman-design 18 hole
championship golf course. The restaurant leads onto a large terraced area that
caters for up to 100 people and has stunning views to the Barrington Tops.
AFFOGATO
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For the biscotti whisk egg whites and sugar together until soft peaks form
then slowly fold in the sifted flour and the whole nuts.
Cook in a well greased loaf tin at 170°C for 40 minutes, or until cooked.
Let cool, then slice thinly and place on a baking tray and brown slightly
in the oven at 165°C for three minutes. Makes one loaf.
For the icecream bring cream and saffron almost to the boil and stand
for 10 minutes.
Whisk the egg yolks and sugar until pale, pour in the cream, mix and
place back on low heat.
Stir continually until mixture coats the back of the wooden spoon.
Leave threads in the mixture and cool quickly in an ice bath.
Churn in an icecream machine for about 35 minutes. Makes two litres.
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