Enjoy this recipe by Head Chef Michael Robinson of Margan Restaurant based in the beautiful Broke Fordwich wine sub-region of the Hunter Valley.
125 g self raising flour
1/2 teaspoon powdered ginger
½ teaspoon of mixed spice
1/2 cup brown sugar, firmly packed
2/3 cup light olive oil
2 free range eggs
2 cups grated carrot
1/2 cup chopped dates
½ cup chopped pistachio nuts
In the Margan Restaurant we serve with fried carrot ribbons (shredded carrot- do this with a peeler- deep fried in clean oil, drained and cooled) ; vanilla creme anglaise and praline pistachios (toffee coated pistachios).
Or a simple dusting of icing sugar works well.
Known as ‘the tranquil side of the Hunter Valley’, the region offers an authentic, rustic and stunningly picturesque destination for travellers wanting a relaxed getaway. For more information visit brokefordwich.com.au.
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