3 minute read
Pizza perfection
pizzaperfection
By Beau Cook - Photography by Leon Schoots
A delightful light dinner that can be enhanced with a splash of Mandurang Valley Chardonnay.
PIZZA BIANCA
Makes three pizzas. Prepare dough 24 hours in advance. A prepared pizza base can be used, adjust cooking accordingly.
Dough ingredients: • Dough • 500g “00” flour • 10g sea salt flakes • 1g dried yeast • 320ml lukewarm water • Extra flour for dusting
Topping ingredients: • 125g buffalo mozzarella, drained • 125g cream cheese • 2 cloves garlic, peeled and finely chopped • Sea salt flakes • 2 sprigs rosemary • 6 sprigs thyme • 3 medium Dutch cream potatoes, washed and parboiled *Alternatively use some sliced mushrooms • 3 tbl finely grated parmesan cheese • 3 tbl olive oil • Cracked pepper • Fresh rocket and pickled red onion to serve Method: 1. For the dough; Using your hand, combine water and salt in a bowl and mix until dissolved, then add 50g of the flour and mix well. 2. Add yeast and gradually add more flour (approx 100g at a time) mixing to combine each time. 3. When a rough dough forms, turn mixture out onto a lightly floured surface and knead until smooth and elastic (around 10 min). 4. Leave dough on the bench and cover with a damp cloth, rest for two hours. 5. Once rested, cut the dough into three equal portions and form into smooth, round balls. Place balls in a large, airtight container lightly dusted with flour and let sit at ambient room temp for 24 hours. 6. Meanwhile, prep all other ingredients. To make the white sauce for the base, add mozzarella, cream cheese and garlic to a bowl and mix with a fork to form a chunky sauce. Season with salt to taste then set aside in fridge until ready to use. 7. When ready to cook, preheat a pizza stone in a fan-forced oven to 250 C. Or even better, use a pizza oven if you have one! 8. Roll dough balls out to approx 5mm thick and add toppings in the following order; white sauce, herbs, sliced potato, parmesan, a drizzle of olive oil and some cracked pepper. 9. Place pizza on stone and cook for around 10 min or until golden and the base is crisp. Serve topped with some pickled red onion and fresh rocket.
Anisha and Hira Dhungana Charlie, Donna, Logan, Jeanette, Jenson and Bruce
ROARING INTO THE NEW YEAR
A prosperous Year of the Tiger was welcomed in at the Great Stupa of Universal Compassion’s Lunar New Year celebrations.
During the week-long festival, crowds were thrilled by the traditional Chinese lion dancing and had the opportunity to learn the art of origami, creating delicate lotus flowers.
Fiona, Suki, Izzy, Pippi and Daisy
Susan, Julian, Jolin and Jordan Macey Pinner, Karen Hand, Colleen Taylor, Layla Hand and Ivy Pinner
Vi Willis and Ronda D’Paul
WINE. FOOD. FUNCTIONS, WEDDINGS & CONFERENCES
Visit our Cellar Door and Gallery. You can relax and enjoy wine tasting in air conditioned comfort or relax outdoors in the gardens.
JAMES HALLIDAY
Austin Middleton and Chelsea Wearne Lee, Teja and Michael
Kim, Lennox, Ruby and Tim
Ricky, Jed, Stevi, Amy and Willis Mannix Cale, Aurora and Eleanor
Chalina Moroney, April Dole, Jazna Austin and Vanessa Pearson
MUSEUM MARKS NEW YEAR
The Lunar New Year was a joyous celebration at the Golden Dragon Museum.
The Bendigo Chinese Association Lion Team and Plum Blossom Dancers delighted crowds with their performances in the Dai Gum San Precinct, as did Kung Fu Master Liu. Fan favourite dragons Fei Loong and Gwong Loong also made an appearance.
