Taste

Anzac Day baking

It’s that time of year again! Time to whip out the golden syrup and oats and roll yourself some Anzac biscuits.

WITH FOOD WRITER, LIBBY KIMBER

Anzac biscuits

Makes 15

1 1/4 cups of plain our, sifted 1 cup Uncle Tobys traditional rolled oats 1/2 cup caster sugar 3/4 cup desiccated coconut 2 Tbsp golden syrup 150g unsalted butter, chopped 1/2 tsp bicarb soda 1 1/2 Tbsp boiling water Preheat oven to 170°C. Place the our, oats, sugar and coconut in a large bowl and stir to combine. In a small saucepan, place the golden syrup and butter and stir over low heat until the butter has fully melted. Mix the bicarb soda with 1 1/2 tablespoons boiling water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat. Pour into the dry ingredients and mix together until fully combined. Roll tablespoonfuls of mixture into balls and place on baking trays lined with non-stick baking paper, pressing down on the tops to atten slightly. Bake for 12 minutes or until golden brown.

Recipe courtesy of Hayden Quinn for Uncle Tobys.

Tips for baking Anzac biscuits

MasterChef alum Hayden Quinn shared some of his top tips for baking Anzac biscuits, which alum Hayden Quinn shared some of his top tips for baking Anzac biscuits, which includes buying good quality oats!

• • Add a pinch of sea salt akes before baking to counter the sweetness of the biscuit. Add a pinch of sea salt akes before baking to counter the sweetness of the biscuit. • • Spray your measuring spoon with some cooking oil before scooping out your golden syrup to Spray your measuring spoon with some cooking oil before scooping out your golden syrup to prevent sticking. prevent sticking. • • For a chewy Anzac biscuit, bake between 10 and 12 minutes. For a crunchier version, try 12-15 For a chewy Anzac biscuit, bake between 10 and 12 minutes. For a crunchier version, try 12-15 minutes or until the biscuits are very brown and let them rm up on the tray. minutes or until the biscuits are very brown and let them rm up on the tray. • • Brown your butter before adding it to the other ingredients – this will add a rich nuttiness and a hint Brown your butter before adding it to the other ingredients – this will add a rich nuttiness and a hint of caramel. of caramel. • • Get them in the oven quick – the dough will dry out so bake them as soon as they’ve been rolled. Get them in the oven quick – the dough will dry out so bake them as soon as they’ve been rolled. • • The biscuits will keep for a week in an airtight container. You can also freeze them for up to two The biscuits will keep for a week in an airtight container. You can also freeze them for up to two months – once the biscuits have completely cooled, pop them in a zip lock bag and into the freezer. months – once the biscuits have completely cooled, pop them in a zip lock bag and into the freezer. According to the Department of Veterans’ Affairs (DVA), the use of the word ‘Anzac’ in the commercial production and sale of Anzac biscuits is usually approved. However, there are a couple of rules for Anzac biscuits that should be adhered to! The biscuits should not substantially deviate from the generally accepted recipe and shape (no chocolate chips!) and must be referred to as either ‘Anzac biscuits’ or ‘Anzac slice’ – referring to them as ‘Anzac cookies’ is a de nite no-go. Using the word ‘Anzac’ for other food products is not on, either. The DVA says each year it declines permit applications for things like ‘Anzac cheesecakes’, muf ns or sandwiches. There is some good news for those with dietary requirements, though. The DVA doesn’t consider recipes substituting ingredients for dietary requirements to be a deviation and, in some cases, has given permission for the word Anzac to be used for production of Anzac biscuits where ingredients have been substituted for this purpose. Anzac biscuit recipes that appear on personal social media pages and posts are outside the scope of the regulations.

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The sixth and final kitchen at Verity Lane Market is now occupied, with My Sabor to fill the space – and our tummies. The kitchen will be run by Daniel Mark, serving up a modern Australian menu with an Asian twist. “My heritage is Asian Portuguese, Indian and Chinese, and I was born and bred in Malaysia,” he explains. “The word ‘Sabor’ means ‘flavour’ in Portuguese and pays homage to that part of my culture … I love to play with flavours that complete and complement each other; giving each dish that little twist to surprise the palate.” Daniel’s must-try dish for diners? The Indo dry spiced rub chicken with mash (pictured). My Sabor is open from today, Thursday 22 April 5pm at Verity Lane Market, Sydney Building. A highly anticipated arrival, the Meat & Wine Co opened the doors to its Canberra restaurant on Wednesday 21 April. It’s home to an Afro-centric menu that celebrates paddock-to-plate dining and matching their premium and dryaged steaks with their extensive wine list. The menu promises a unique dining experience with something for everyone. Read more on this story at canberraweekly.com.au and book a table via themeatandwineco.com Canberra pastry stalwart Three Mills Bakery is launching their popular bake-at-home pastries in stores! By the end of the month, Three Mills’ croissants and chocolate croissants will be available to buy frozen in-store, ready for you to prove, bake and enjoy in the comfort of your own home. Additional products will be rolled out over the coming months, including danishes, escargot, sausage rolls and pies. Look for the range at your local or head to threemillsbakery.com.au for stockists.

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Want to own your very own pizza business?

If you’ve ever wanted to own your very own pizza business, now’s your chance! Iconic local pizza catering company, Jacko’s Pizzas, is up for sale with Jacko himself looking for someone to carry on his (delicious) legacy.

After nearly 30 years of slinging pizzas to the people of Canberra at events big and small, Jack ‘Jacko’ McGrath is hanging up his apron.

Since 1987 he’s been in the pizza game – having been a founding partner in his original ‘Jacko’s DialA-Pizza’ business – and since has come to specialise in mouthwatering pizzas for events from small birthday parties to large-scale festivals like Summernats and Spilt Milk.

And now, he wants to pass the pizza paddle to someone new to continue the Jacko’s Pizza legacy.

“I’m 69 next year,” says Jacko. “I left school in ‘69, and I’m going to leave work when I’m 69.”

“I’ve got seven granddaughters, they’re looking for my time; I’ve got a farm, it’s looking for my time – and everyone wants pizza!”

The lucky buyer/s can opt to purchase the business as a whole or separately, with Jacko open to selling his three vehicles individually – the bus and two vans. The bus looks after private parties and catering jobs, while the vans take on larger-scale events like festivals, community events like the Canberra Show and footy matches.

He says the new owner/s of Jacko’s Pizza will be able to take over an established, local business, with a network of great contacts, regular jobs and contracts to large events like festivals, sporting events like AFL, NRL and rugby games, and private catering jobs. There’s even a few regular winery jobs to take on – the perfect match for a pizza business!

“We do a lot of work around Canberra,” Jacko says. “We’re flat out.”

“Every time I do an event, I pick up another one.”

As well, Jacko will be on hand for a little while to hand over his wisdom, tricks of the trade and his penchant

Jack ‘Jacko’ McGrath is hanging up his pizza paddle, with his iconic Canberra business, Jacko’s Pizza, up for sale. Photo: Terry Cunningham @ImagesInstantly

Jacko’s Pizza is on the market after nearly 30 years of catering to the Canberra community’s pizza needs at large-scale events and festival like Summernats and Spilt Milk.

for delicious pizzas, offering sixmonths ‘backup’ for the new owners.

The beauty of the business, Jacko says, is in its flexibility: “You could add extra income to your existing income because the jobs are mainly on the weekends”.

“It just depends on how much they want to do, because the jobs just keep coming in.”

Jacko’s Pizza

T: 0408 631 972 E: jackospizza@bigpond.com W: jackospizza.com.au