Rice and Pumpkin Torta

2/3 cup arborio rice
EVO
1 onion finely chopped
2 cups firmly packed grated pumpkin, jap or butternut
80g grated Parmesan cheese
1.2 cup cream
1/2 cup ricotta
3 eggs lightly beaten
1/2 tsp nutmeg
1/3 cup dry breadcrumbs
Salt/pepper

Cook rice for 8 minutes. Drain.
Heat 2 tbs EVO in non stick pan and fry onion for 5 minutes.
Add grated pumpkin and fry another 5 minutes.
In large bowl combine everything except breadcrumbs.
Oil a 21cm springform pan ( or lamington tin) then sprinkle with half the bread crumbs.
Spoon in the rice mixture, and sprinkle top with remaining bread crumbs.
Bake at 180 for 35 minutes or until firm in middle.
Serve warm or at room temp.

Vue de Monde

Last month my family had lunch at Vue de Monde. The food, the view and the service are all absolutely magnificant. This was our menu:

Oyster
&
Salt cured kangaroo
&
Celeriac, Sunflower seed
&
Smoked eel, white chocolate, caviar

~

Spanner crab, rockmelon, salmon roe

~

Tomato, fennel, watermelon, wasabi

~

Marron, kohlrabi, caviar, tarragon butter

~

Fried duck egg, lamb sweetbreads, pickled onion

~

Cucumber sorbet, crushed herbs

~

Snapper, herb emulsion, prawn, smoked bone marrow

~

Pigeon, carrot, clove, orange

~

Blackmore wagyu beef, fig, pear

~

Assortment of cheeses, bread, jams

~

Passionfruit, licorice, coconut

~

Lemon meringue ice cream, white chocolate, lemon curd, parsley

~

A selection of coffee, teas, infusions & petit-fours

~

WINE
2006 Delamere Blanc de Blancs Sparkling, Pipers Brook, Tasmania
2010 Man O War ‘Exiled’ Pinot Gris, Ponui Island, New Zealand
2010 Chateau D’Esclans, Whispering Angel Rosé, Provence France