Poached Quince and Polenta Tart

Quinces Ingredients

3 cups red wine
75g caster sugar
6 whole cloves
3 long strips lemon zest
1 teaspoon ground cinnamon
1 kg peeled quince, halved, cored and cut into slices


Boil wine, sugar, cloves, lemon zest and cinnamon then simmer until reduced to 2 cups. Add quince slices, simmer until tender. Avoid breaking slices by gently pushing slices under syrup. When tender, drain quince slices. Reserve cooking syrup, discard cloves and zest and return to saucepan to reduce by half.

Polenta Dough Ingredients

150g room temperature butter
165g sugar
3 egg yolks
215g flour
90g polenta
1 tbsp extra polenta


Cream butter and sugar; add egg yolks, sifted flour and polenta to creamed egg mixture. Beat until dough comes together then knead lightly. Wrap and rest in refrigerator for 30 mins. Roll out half the dough to line a 22cm removable base flan. Sprinkle pastry base with 1 tablespoon of polenta. Spoon drained quinces into tart shell. Roll discs of pastry and overlap the shapes slightly to cover top completely.

Bake at 200 ̊c for 30-40 mins or until golden.

Serve warm with Gundowring French Vanilla or Toasted Honey and Walnut ice cream

Recipe courtesy of Jan Waddington of Waddingtons@Kergunyah

Coconut Crumble


50g caster sugar
24g almond meal
20g shredded coconut
64g plain flour
Pinch salt
36g melted butter


Combine the dry ingredients in a food processor, add the melted butter and blend.

Spread onto a tray and bake at 160 ̊C for about one hour.

To Serve

Unmould the Tocino on to a plate.

Place a small mound of coconut crumble near the tocino.

Place a piece of pineapple and some of its syrup on the plate. Garnish the pineapple with a little cracked black pepper.

Finally place a scoop of Gundowring Coconut ice cream on top of the coconut crumble.

Recipe courtesy of Michael Ryan of Provenance Restaurant, Beechworth

Tocino del Cielo


6 egg yolks
1 whole eggs
3/8 cup sugar
Extra 1/2 cup sugar

Place the cup of sugar in a heavy based stainless steel saucepan, add a little water and cook over a low heat until the sugar has dissolved. Turn up the heat and cook without stirring until the sugar has turned to a light brown caramel.

Pour the caramel into 8 metal dariole moulds.

Whisk together the whole egg and egg yolks.

Place the remaining sugar in to a stainless steel pan and add a little water. Cook the sugar syrup until it has the consistency of honey. Remove from heat and allow to cool to about 50˚C.

Add the syrup to the eggs and stir well. Pass and pour into the prepared moulds. Cover the moulds with aluminium foil and steam over a low heat for about 15 minutes, or until the custards have just set.

Pour the caramel into 8 metal dariole moulds. Bake at 200˚c for 30-40 mins or until golden.

Recipe courtesy of Michael Ryan of Provenance Restaurant, Beechworth