ON TODAY’S SHOW 

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson.

JUNE MIXED DOZEN - AUSTRALIA vs. NEW ZEALAND

Amen Break Pinot Noir 2020

Rob Hall Yarra Valley Pinot Noir

Bilancia Syrah 2020

Paisley Wines Boombox Shiraz

BSF

BOOK: Eleven Letters to You: A Memoir by Helen Elliott

SCREEN: A Man in Full on Netflix

Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria

FOOD: Extra Puffy Brazilian Cheese Puffs

200g cheddar cheese, or a mixture of cheddar

and parmesan

200g milk of choice

100g olive oil or melted butter

1 tsp fine sea salt

300g tapioca starch, or arrowroot

3 large eggs

Extra olive oil or butter for greasing tins, or paper muffin cups

Instructions

Thermomix method

1.  Cut cheese into 2cm cubes and grate in Thermomix 8 sec/speed 8. Remove from bowl and set aside.

2. Place milk, oil and salt into Thermomix bowl and heat 5 mins/90C/speed 1.

3. Add tapioca starch and mix to combine, 20 sec/speed 6.

4. Allow to cool for 20 mins or so.

5.  Add eggs and cheese and mix 20sec/speed 6.

6. Place mixture into a large bowl and set in the fridge or freezer to completely cool and become firm (at least 30 mins in freezer, or 1 hour in fridge – can be left a day or two in fridge in a sealed

container).

7. Meanwhile, prepare a 12 hole muffin tin by greasing with some olive oil or butter, or line muffin tin with paper liners.

8. Preheat oven to 200C.

9.    Scoop out cold mixture into muffin cups with a nice cream scoop or large dessert spoon, so the cups are approx 3/4 filled witha rounded top. (Mixture will be very stiff and even have a dry, crusty layer – that’s fine, the crusty bits will melt and they will cook perfectly.)

10. Bake for 25 mins, or until golden brown and crunchy on the outside. Make sure they are firm to touch before removing from oven, so they don’t fall. To make them even crunchier on the outside, you can turn off oven, leave door a little ajar, and leave them there for another 10-15 mins.

11. Serve hot for super crunchy outside and chewy inside!

Conventional method:

1.    Grate cheese and set aside.

2. Heat together milk, oil and salt in a saucepan on the stovetop over med-high heat, just until milk is hot but not boiling.

(Stir now and then while it heats.)

3. Remove from heat, add tapioca starch and mix to combine. Cool mixture for 20 mins or so.

4.    Add eggs and cheese and mix well in a food processor or blender, until quite smooth. Place into fridge or freezer so mixture is completely cold before continuing with recipe above.

1. Keep batter in fridge for up to 3 days. Keep baked puffs in a sealed container/bag in the fridge for up to a week, or in freezer for a month or so. They’re yummy served cold but will be chewy, not crunchy on the outside. Leftover puffs can be halved, turned upside down, and heated in hot grill to bring back the crunch!

DID YOU SEE THAT? The latest Australian Story, which revisited the life of Quaden Bayles 

SIX QUICK QUESTIONS

CORRIE TO CARO: Did the King’s Birthday honors get the timing right with Daniel Andrews?

CARO TO CORRIE:  What job do you wish had come your way

CORRIE TO CARO: Thinking of the extraordinary contribution of doctor, TV presenter and author Michael Mosley, have you ever tried the 5-2 diet

CARO TO CORRIE:  What big literary event are you looking forward to this week

CORRIE TO CARO: What telephone call gave you the biggest surprise this year

CARO TO CORRIE: What big screen event are you looking forward to this week