Aussie Recipes


Australia Day is almost here. Enjoy some of these favourites.

Weis Bar Cheesecake

• 200g Arnott’s Butternut Snap Cookies
• 35g (1/2 cup) shredded coconut
• 100g butter, melted, cooled

• 4 medium mangoes
• 2 x 80g Weis Mango and Ice Cream bars
• 3 teaspoons gelatine powder

• 250g cream cheese, chopped, at room temperature
• 125ml (1/2 cup) thickened cream (or coconut cream)
• 70g (1/3 cup) caster sugar
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons gelatine powder

Step 1
Process cookies and coconut in a food processor until cookies are coarsely crushed. Add butter and process to combine. Use the back of a spoon to firmly press the mixture into the base and sides of a 12 x 34cm loose-bottomed fluted tart tin. Place in the fridge for 20 minutes or until firm. Wipe the food processor clean.

Step 2
Meanwhile, cut cheeks from mangoes and remove skin. Cut Weis bars to separate the ice-cream half from the mango half. Transfer fresh mango and Weis mango half to the bowl of the food processor (reserve ice-cream in a bowl in the fridge until needed). Process mango mixture until smooth. Measure out 375ml (1 1/2 cups) mixture and return to processor. Reserve any remaining mixture for another use.

Step 3
To divide the tart base in half, fold a 32cm length of foil in half lengthways. Fold lengthways again, smoothing flat. Fold in half one more time to make a crease line and open to make an V-shaped piece of foil. Place the foil down the length of the tart tin with one side sitting flat on base of tin and other edge upright to create a wall. Place a ruler upright in the crease of the foil to support the foil wall. Scrunch up extra pieces of foil to wedge between ruler and side of tin, to hold the flattened foil and ruler in place (it will stabilise once the filling goes in).

Step 4
Place 60ml (1/4 cup) water into a small wide bowl and sprinkle the gelatine over. Set aside for 2 minutes to absorb and soften. Microwave gelatine mixture on High for 20 seconds, then whisk with a fork to dissolve. Set aside to cool slightly before adding to mango mixture. Process to combine. Transfer to a jug. With the tart tin sitting on a shelf in the fridge, pour the mango mixture into the tart shell, on the side without foil. Store in fridge for 1 hour or until set.

Step 5
Use electric beaters to beat the cream cheese, cream, reserved ice-cream, sugar and vanilla extract in a bowl until smooth. Dissolve gelatine in 1 1/4 tbs water as above. Add to the cream cheese mixture and beat to combine.

Step 6
Take tart shell from the fridge and carefully remove foil and ruler. Spoon the cheesecake mixture into the empty half and use the back of a spoon to gently spread, smoothing the surface. Return to the fridge for 1 hour or until set.

Step 7
Remove from fridge and stand at room temperature for 5 minutes to soften crust slightly. Cut into slices.

Recipe Source:

Barbecued Prawn Cocktail Burgers

• 500g peeled green prawns
• 2 teaspoons olive oil
• 1 garlic clove, crushed
• 1/4 cup (75g) mayonnaise
• 2 tablespoons tomato sauce
• 1 teaspoon horseradish cream
• 2 teaspoons lemon juice
• 2 teaspoons dill, chopped
• 320g pkt brioche burger buns, split, toasted
• 4 oak lettuce leaves
• 1 small red onion, thinly sliced


Step 1
Combine the prawns, oil, and garlic in a medium bowl. Season. Heat a barbecue grill or chargrill on high. Cook the prawns for 2 mins each side or until cooked though.

Step 2
Meanwhile, combine the mayonnaise, tomato sauce, horseradish, lemon juice and dill in a small bowl. Season.

Step 3
Place the brioche bases on serving plates. Top with lettuce, prawns, onion and mayonnaise mixture. Top with brioche tops to serve.

Recipe Source:

Tim Tam Lamington Balls


2 x 200g packets Tim Tams
1/3 cup macadamia nuts, toasted
2 tablespoons desiccated coconut
395g can sweetened condensed milk
200g block dark chocolate, chopped
Extra 1 cup desiccated coconut


Step 1
Place Tim Tams and macadamias in a food processor. Process until mixture resembles fine crumbs. Transfer to a bowl. Stir in coconut and condensed milk until well combined.

Step 2
Roll level tablespoons of mixture into balls. Place on a baking tray lined with baking paper. Refrigerate for 1 hour or until set.

Step 3
Place chocolate in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon every 30 seconds, for 1 to 2 minutes or until smooth.

Step 4
Dip the end of 1 skewer into melted chocolate. Push dipped end of skewer halfway into 1 ball. Repeat with remaining skewers, chocolate and balls. Refrigerate for 10 minutes.

Step 5
Place the extra coconut in a shallow bowl. Re-melt chocolate, if needed. One at a time, dip the balls in the chocolate to coat. Lift balls, allowing the excess chocolate to drain. Roll in coconut to coat. Return to tray (see note). Refrigerate balls for 20 minutes or until set. Serve.

Recipe Source:

We hope you have a wonderful Australia Day long weekend!

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