All's Fare

FLATT… OUT!

Especially handy for those who are flat tack and on the go, Flatto peaches may not look the prettiest but these sweeties taste divine. Available from supermarkets and fruit stores nationwide, these Otago-grown heirloom beauties come in white and gold varieties (RRP $4.95-5.95 per pack) but be quick as they won’t be in season for very long!

Flatto peach, tomato & feta salad

 75g bulgar wheat, pearl couscous, orzo or quinoa

 250g cherry tomatoes

 400g Flatto peaches

 1 chilli

 1 garlic clove

 1-2 pinches dried oregano

Method

 A handful of basil (leaves only)

 120g feta

 1 lemon

 1 tbsp olive oil

 Sea salt

 Pepper (freshly ground)

FITTINGLY FROM A ‘KING’

Made from grapes grown in Australia’s King Valley, which boasts a climate similar to that of northern Italy, Brown Brothers’ Prosecco NV and Prosecco Rosé practically set the scene for get-togethers. These versatile wines (available nationwide) feature prosecco bubbles to help ‘scrub the palate’ between light and heavy courses.

Prosecco scones

Thanks to Brown Brothers and Shellie Froidevaux (aka Iron Chef Shellie), here’s a tempting way to spice up some popular homemade treats.

Ingredients

 300ml cream

Cook your chosen grain following the instructions on its packet and set aside. Halve cherry tomatoes and place them in large bowl. Halve the peaches, remove the stones and slice into think chunks. Halve the chilli (remove seeds and pith for less heat) and chop. Add the chilli and peaches into the bowl with the tomatoes.

Peel the garlic and grate it into the bowl. Add the oregano. Tear basil leaves and crumble feta into the mixture. Grate in the lemon zest and squeeze in its juice. Add olive oil along with a pinch each of salt and pepper. Fold the cooked grains in with the mixture, serve and enjoy!

 Four cups self-raising flour, sifted

Method

 300ml Brown Brothers Prosecco

Preheat the oven to 200 degrees Celsius. Sift flour into a large bowl, add cream and Brown Brothers Prosecco. Mix together with a fork, until combined. Pat mixture onto a well-floured board, cut with floured scone cutter and place on baking tray. Bake for 10-12 minutes. Cool scones on trays and serve with jam. Add a dash of whipped cream and serve these sumptuous scones with a glass (or more!) of prosecco.