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Introducing the Maccas Creme Brulee Mcflurry

<p dir="ltr">Sydney-based FoodToker Adrian Widjonarko (<a href="https://www.tiktok.com/@adrianwidjy">@adrianwidjy</a>) dropped this exciting news recently, revealing that two new, limited-edition desserts will be available at select Macca’s stores from Thursday the 17th of February onwards.</p><p dir="ltr">The first one is a crème brûlée pie, which is like Macca’s classic apple pie but with two different fillings: custard and caramel.</p><p dir="ltr">The second dessert is a McFlurry, but instead of the usual toppings, Macca’s iconic soft serve is accompanied by smashed up crème brûlée pie pieces and a generous drizzle of caramel sauce.</p><p dir="ltr">Crème brûlée expert, food blogger Adrian managed to get his hands on the desserts early, and he reckons they are amazing. But in his opinion, the pie is better.</p><blockquote class="tiktok-embed" style="max-width: 605px;min-width: 325px" cite="https://www.tiktok.com/@adrianwidjy/video/7064755092708248834" data-video-id="7064755092708248834"><section><a title="@adrianwidjy" href="https://www.tiktok.com/@adrianwidjy" target="_blank" rel="noopener">@adrianwidjy</a> This is too good! Its coming this Thursday at select @mcdonaldsau! It’s Crème Brûlée Pie! &amp; McFlurry! <a title="placesinsydney" href="https://www.tiktok.com/tag/placesinsydney" target="_blank" rel="noopener">#placesinsydney</a> <a title="mcflurry" href="https://www.tiktok.com/tag/mcflurry" target="_blank" rel="noopener">#mcflurry</a> <a title="maccas" href="https://www.tiktok.com/tag/maccas" target="_blank" rel="noopener">#maccas</a> <a title="mcdonalds" href="https://www.tiktok.com/tag/mcdonalds" target="_blank" rel="noopener">#mcdonalds</a> <a title="♬ original sound - Places in Sydney Foodie" href="https://www.tiktok.com/music/original-sound-7064755077470325506" target="_blank" rel="noopener">♬ original sound - Places in Sydney Foodie</a></section></blockquote><p><span id="docs-internal-guid-0d3e6cfc-7fff-b617-fb52-776aa173eb32">“With the two desserts I prefer the pie itself because I am just a huge fan of the pie,” he told <a href="https://www.news.com.au/lifestyle/food/eat/maccas-drop-two-new-mcflurry-pie-flavours/news-story/7475326ed75cb7aa74beca26e6d45c3b">news.com.au</a>.</span></p><p dir="ltr" style="line-height: 1.38;background-color: #ffffff;margin-top: 0pt;margin-bottom: 0pt;padding: 0pt 0pt 18pt 0pt"><span style="font-size: 12pt;font-family: Arial;color: #000000;background-color: #ffffff;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline">“However in saying that, the McFlurry has extra caramel on top of the broken pies, so that’s a great addition of flavour to my McFlurry.”</span></p><p dir="ltr" style="line-height: 1.38;background-color: #ffffff;margin-top: 0pt;margin-bottom: 0pt;padding: 0pt 0pt 18pt 0pt"><span style="font-size: 12pt;font-family: Arial;color: #000000;background-color: #ffffff;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline">“Definitely eat it slowly to avoid burning your mouth like I did, because I was too eager!”</span></p><p dir="ltr" style="line-height: 1.38;background-color: #ffffff;margin-top: 0pt;margin-bottom: 0pt;padding: 0pt 0pt 18pt 0pt"><span style="font-size: 12pt;font-family: Arial;color: #000000;background-color: #ffffff;font-weight: 400;font-style: normal;font-variant: normal;text-decoration: none;vertical-align: baseline">Both the desserts are available at select Macca’s stores from Thursday the 17th, so get in quick. We’re not sure which specific stores, but Adrian found the menu items at his local Macca’s in Haberfield in Sydney’s inner-west. </span></p><p dir="ltr" style="line-height: 1.38;background-color: #ffffff;margin-top: 0pt;margin-bottom: 0pt;padding: 0pt 0pt 18pt 0pt"><em>Image: TikTok</em><span id="docs-internal-guid-41caf352-7fff-5315-5078-d2704cebbf3f"></span></p>

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Try this for a sweet delight: Chocolate mousse cake with poached pears and crème fraîche

<p><strong>Time to prepare 30 mins + Overnight refrigeration, Cooking time 1h 40 mins | Serves 8</strong></p> <p>This melt-in-your-mouth mousse cake is beautifully garnished. It's the perfect sweet treat with the one you love.</p> <p><em>Recipe from </em><a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fmkr-order-now-for-your-chance-to-win--seven-network-operations-ltd%2Fprod9780733634758.html"><em>MKR: Best of the Best Cookbook</em></a><em> (RRP $39.99), published by Hachette Australia. </em><a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fmkr-order-now-for-your-chance-to-win--seven-network-operations-ltd%2Fprod9780733634758.html"><strong>Get 70% off</strong>*</a><a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fmkr-order-now-for-your-chance-to-win--seven-network-operations-ltd%2Fprod9780733634758.html"><strong> the RRP - Order here</strong></a><strong><u>.</u></strong></p> <p><strong>Ingredients </strong></p> <ul> <li>340g dark chocolate, broken into small pieces</li> <li>225g unsalted butter, softened</li> <li>5 eggs</li> <li>340g caster sugar</li> <li>Crème fraîche, to serve</li> <li>½ teaspoon black salt, to garnish</li> <li>Extra cocoa, for dusting</li> <li>Mint leaves, to garnish</li> </ul> <p><strong>Poached pears</strong></p> <ul> <li>4 Beurre Bosc pears, peeled, cored and halved</li> <li>1 cinnamon stick, broken into pieces</li> <li>100g brown sugar</li> </ul> <p><strong>Directions</strong></p> <p>1. Preheat the oven to 180°C. To prepare the pears, place in a small casserole dish and add the cinnamon, sugar and enough boiling water to cover the pears. Cover with foil and cook in the oven for about 40 minutes or until very tender. Remove the pears and set aside to cool. Refrigerate, covered, until required.</p> <p>2. To prepare the cake, preheat the oven to 160°C. Grease a 22cm round springform tin and line the base and sides with baking paper.</p> <p>3. Melt the chocolate and butter in a medium heatproof bowl over a saucepan of simmering water, stirring to combine. Remove from the heat and cool for 10 minutes.</p> <p>4. Whisk together the eggs and sugar until pale and creamy. Fold half the cooled chocolate mixture into the egg and sugar mixture, then repeat with the remaining batch.</p> <p>5. Pour the mixture into the prepared tin. Place in a roasting pan and add enough boiling water to come halfway up the sides of the cake pan. Cook in the centre of the oven for 55 minutes. Remove the cake pan from the roasting dish, set aside to cool and refrigerate overnight.</p> <p>6. To serve, remove the outer ring of the pan and cut the cake into generous slices. Place each slice on a serving plate, spoon over a generous amount of crème fraîche and garnish with black salt. Place a pear half beside each slice of cake, dust over a little cocoa and garnish with fresh mint.</p> <p><strong>Tips</strong></p> <p>If black salt is unavailable, try garnishing the crème fraîche with a little grated chocolate.</p> <p><em>Republished with permission of </em><a href="https://www.wyza.com.au/recipes/chocolate-mousse-cake-with-poached-pears-and-creme-fraiche.aspx"><em>Wyza.com.au.</em></a></p>

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Mum’s horrifying warning about Cadbury Crème Eggs

<p>A mum’s horrifying warning about Cadbury crème eggs has gone viral after she posted on social media, which has caused many devotes of the popular Easter treat to rethink their chocolate plans for the upcoming holiday.</p> <p>Rebecca Bilham posted the following warning on her Facebook page, The Little Red Hut Home &amp; Gift, which will have many Crème Egg lovers very upset.</p> <p><iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fthelittleredhut%2Fphotos%2Fa.584863958231898.1073741829.584672954917665%2F1750947218290227%2F%3Ftype%3D3&amp;width=500" width="500" height="481" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true"></iframe></p> <p>The post, which has now gone viral, showed the amount of sugar in a Crème Egg, which totalled an adult’s entire daily allowance – and way over the recommended allowance for kids.</p> <p>A spokeswoman for Cadbury told<em> The Sun</em> Online "As with all of our delicious Cadbury chocolate, Cadbury Creme Egg can be enjoyed as part of a healthy, balanced diet."</p> <p>Rebecca seems to agreed in comments to <em>The Sun</em>, saying, "I have let my son eat them at Easter, but I am conscious of his daily intake anyway and when you see eye opening content like this on social media it does make you stop and think twice.</p> <p>"However we are chocolate lovers in our household and won't be stopping eating them completely! Everything in moderation I think."</p> <p>What are your thoughts? Are you going to stop eating Crème Eggs? </p>

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Spanish-style crème brûlée

<p>If you’re looking for something different to bring to the dinner table after your meal tonight, why not try this delicious, Spanish-style crème brulee.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 6</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>750ml cream</li> <li>10 egg yolks</li> <li>100g sugar</li> <li>1 vanilla pod</li> <li>Zest of one lemon</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat the oven to 110°C.</li> <li>In a pot on the stovetop on medium heat, bring to the boil the cream, vanilla seeds scraped from the pod and lemon zest. Remove from the heat once boiled and leave to infuse.</li> <li>Whisk together egg yolks and sugar. Remove a few spoonfuls of the cream mixture and whisk it into the egg mixture to adjust the heat. Then add the whole egg mixture back into the cream mixture. Whisk well to avoid separating.</li> <li>Strain the mixture through a sieve into six ramekins.</li> <li>Make a water bath by putting all the ramekins into an oven-safe dish, then fill the dish with water until the level is halfway up the ramekins. Be careful not to splash water in.</li> <li>Bake for 30-40mins until jiggling and mostly set.</li> <li>Cool the mixture and transfer to the fridge to set fully. Dust each ramekin with a thin layer of caster sugar then use the blowtorch to caramelise the tops. Serve immediately.</li> </ol> <p>Have you ever tried to make a crème brûlée? Let us know in the comments.</p> <p><em>First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, </em>The Way Mum Made It<em>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/05/dairy-free-creme-brulee/"><span style="text-decoration: underline;"><em><strong>Dairy-free crème brûlée</strong></em></span></a></p> <p><a href="http://www.oversixty.com.au/lifestyle/food-wine/2015/07/creme-brulee/"></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/08/candied-bacon-ice-cream/"><span style="text-decoration: underline;"><em><strong>Candied bacon ice cream</strong></em></span></a></p> <p><a href="http://www.oversixty.com.au/lifestyle/food-wine/2015/07/creme-brulee/"></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/08/spiced-diamond-cookies/"><span style="text-decoration: underline;"><em><strong>Spiced diamond cookies</strong></em></span></a></p>

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Prune, botrytis wine and amaretti crème caramel

<p>“The Riverina, often referred to as the food bowl of Australia, has some amazing produce, including the prunes, Botrytis Semillon wine (I like McWilliams or De Bortoli) and almonds in this recipe. In fact, 75 per cent of Australian prunes are grown in the area, and I am one of the proud 60 growers in the industry. This recipe is a take on a traditional dessert from Piemonte in Italy crossed with the classic crème caramel, and celebrates the Italian heritage of Griffith.” – <em><strong>Ann Furner, Yenda, NSW</strong></em></p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 8–10</p> <ul> <li>100 g pitted prunes, plus extra, to serve (optional)</li> <li>375 ml botrytis wine</li> <li>100 g caster sugar</li> <li>120 g amaretti biscuits, plus extra, to serve (optional)</li> <li>500 ml milk</li> <li>140 g granulated sugar</li> <li>3 eggs</li> <li>3 egg yolks</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Soak the prunes in the wine overnight.</li> <li>Drain the soaking liquid through a sieve into a small saucepan, reserving 100 ml. Set aside the prunes. Place the saucepan over medium heat and simmer until the soaking liquid has reduced by half. Set aside in a bowl for serving.</li> <li>Place the caster sugar in the saucepan and cook over medium–high heat until it caramelises and is a dark caramel colour. Pour into the bottom of a 22 cm x 12 cm loaf tin. Set aside.</li> <li>Place the amaretti biscuits in a blender or food processor and pulse until roughly chopped. Transfer to a bowl and set aside.</li> <li>Place the soaked prunes in the blender or food processor and blend to form a soft paste. Set aside.</li> <li>Preheat the oven to 150°C. Heat the milk in a medium saucepan over medium heat until it just about comes to the boil. Remove from the heat.</li> <li>Meanwhile, place the granulated sugar, eggs and egg yolks in a medium bowl and whisk until thick. Pour over the hot milk and continue whisking. Add the crushed amaretti biscuits, reserved 100 ml soaking liquid and blended prunes and mix well. Pour the mixture over the caramel in the loaf tin.</li> <li>Place the tin in a large baking dish and fill with hot water until it reaches halfway up the sides of the tin. Cook in the preheated oven for 1 hour and 20 minutes, or until the custard has set. Let the crème caramel cool in the tin before turning it out, inverted, onto a serving plate.</li> <li>Drizzle the reduced cooking liquid over the plated crème caramel. Serve warm or cold with extra amaretti biscuits and prunes, if desired.</li> </ol> <p>What’s your go-to dessert recipe for special occasions? Share it with us in the comments below.</p> <p><em><img width="119" height="144" src="https://oversixtydev.blob.core.windows.net/media/23154/australia-cooks-cover-image_119x144.jpg" alt="Australia Cooks - Cover Image (6)" style="float: right;"/>Written by Ann Furner. Recipe courtesy of Australia Cooks edited by Kelli Brett, published by <a href="https://shop.abc.net.au/products/australia-cooks-hbk" target="_blank"><strong><span style="text-decoration: underline;">ABC Books</span></strong></a>.</em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/05/dairy-free-creme-brulee/"><strong><em><span style="text-decoration: underline;">Dairy-free crème brûlée</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/05/mini-banoffee-pies/"><span style="text-decoration: underline;"><em><strong>Mini banoffee pies</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/04/strawberry-panna-cotta/"><span style="text-decoration: underline;"><em><strong>Strawberry panna cotta</strong></em></span></a></p>

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Crème caramel

<p>Craving something naughty? This gluten-free crème caramel is sure to satisfy your sweet tooth.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>300ml of thickened cream</li> <li>1 ¼ cups of caster sugar</li> <li>1 teaspoon of vanilla extract</li> <li>6 eggs</li> <li>1 ½ cups of milk</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <ol> <li>After preheating your oven to 170°C, add three-quarters of a cup of sugar and one cup of water to a saucepan, stirring over low heat until sugar is dissolved.</li> <li>Raise heat to high, bringing mixture to a boil. Allow to boil for five minutes or until mixture has turned golden.</li> <li>Remove from heat and let cool until bubbles have depleted. Pour into six ramekins and let set. </li> <li>In a saucepan over medium heat, combine cream, vanilla and milk. Cook until bubbles form, stirring occasionally and remove from heat.</li> <li>In a bowl, whisk together eggs and sugar. Whisk in cream mixture and strain. Pour into ramekins. </li> <li>Place ramekins in a baking dish on top of a folded tea towel. Fill dish with boiling water halfway up the ramekins. Bake for half an hour. </li> <li>Remove from oven, let cool and refrigerate desserts overnight. </li> </ol> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/07/mango-pudding/">Mango pudding</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/07/chocolate-orange-tarts/">Chocolate orange tarts</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/06/easy-berry-mousse/">5-minute mixed berry mousse</a></strong></em></span></p>

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Orange and cinnamon crème brûlée

<p>With just dash of orange and a drop of cinnamon this classic dessert gets a gourmet transformation.</p><p><strong>Serves:</strong> Four</p><p><strong>Preparation time:</strong> 15 minutes</p><p><strong>Cooking time:</strong> 10 minutes (plus time for cooling and setting)</p><p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p><ul><li>6 egg yolks</li><li>1 cup of cream</li><li>1 ½ cups low fat milk</li><li>½ an orange, rind removed with peeler</li><li>½ a lemon, rind removed with peeler</li><li>1 cinnamon quill</li><li>1 vanilla bean split in half and seeds scraped out</li><li>⅓ cup caster sugar, plus caster sugar for dusting</li></ul><p><strong><span style="text-decoration: underline;">Method:</span></strong></p><ol><li>Combine the milk, cream, orange and lemon rind, cinnamon and vanilla bean seeds in a medium sized saucepan and bring to the boil. Turn off the heat and set aside.</li><li>In a separate bowl, whisk egg yolks and sugar until thick and pale.</li><li>Pour the slightly cooled milk mix into the egg mix and combine well with a whisk.</li><li>Return mix back into the saucepan, heat and stir with a wooden spoon until thick and mixture coats the back of a wooden spoon – do not over heat or boil as this will curdle the egg.</li><li>Strain the mixture through a fine sieve into a clean jug.</li><li>Pour mixture into ramekins and refrigerate for 3 hours or until set.</li><li>Sprinkle evenly with sugar and caramelise with a blowtorch or place under a hot grill.</li></ol><p><em>Recipe supplied by <a href="http://eggs.org.au/" target="_blank"><span><strong><span style="text-decoration: underline;">Australian Eggs</span>.</strong></span></a></em></p><p><em><span><br></span></em><span>If you're a bit of a sweet tooth, you should <a href="/lifestyle/food-wine/2015/01/blueberry-cheesecake/" target="_blank"><span style="text-decoration: underline;"><strong>check out our Bluberry cheesecake recipe</strong></span></a>.</span></p>

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