BEST IN THE WEST IV

17 Mar 2005, 04:21:08 PM

Reporter: Sharon Dale

ICE CREAM

At the recent Australian Grand Dairy Awards, Connoisseur's Strawberry Stravaganza won the prestigious 'Grand Champion Ice Cream' award. This is a national event held annually and provides consumers with a guide to the ultimate in Australian dairy quality. It is a huge honour to be recognised amongst other well known dairy manufacturers.

Connoisseur has won this award four times in six years. In 2003 Strawberry Stravaganza was awarded the highest achievement of all - Grand Champion Dairy Product which recognises the best product amongst creams, cheeses and of course ice creams!

Peters and Brownes, 22 Geddes St, Balcatta. Ph: 9441 7777

Factory Outlet: 22 Kenhelm St, Balcatta. Ph: 9441 7207

BARISTA

Almin Fulurija has just won the Braziliano SuperBarista of the Year 2005. He started working in hospitality after leaving school to support himself through University but his future is not as a Barista, Almin has almost completed his degree in multi media.

To win Almin had to produce 5 espresso's, 5 cappucino's and the same number of signature hot and cold beverages with in a twenty minute time frame. He was judged on technical ability, taste, presentation & creativity.

He is serving his award winning brew at Sandrino Cafe & Pizzeria, 95 Market St, Fremantle. Ph: 9335 4487

CAKES

Roseanna Scurria won 'Most successful exhibitor in the cookery section of the Perth Royal Show 2004. She won first prize for her CARROT & WALNUT CAKE, SAVOURY MUFFINS, CREAM PUFFS AND SCONES.

A mother of 2 who also works part-time is passionate about baking and thinks if they won lotto she might open a corner store and sell her goods but in the meantime she's happy keeping it to herself she has tricks and tips for cooking award winning scones and other treats - but encourages all to have a go. And for those that want one up on her she can't cook from packet mixes.

SAVOURY MUFFINS

2 1/2 cups self raising flour

1 cup milk

1/2 cup vegetable oil

1/3 cup grated parmesan

2 eggs

1 tbsp pesto

1/4 cup finely chopped sundried tomatoes

Method:

Mix all wet ingredients together. In a seperate bowl mix all dry ingredients together. Mix wet and dry together and stir lightly until combined. Bake in a standard muffin tray for 15-20 minutes at about 190-200 degrees. Should make 12 muffins. Serve warm or cold

SCONES

2 cups self raising flour

1 tbsp butter

1/2 tsp salt

2 tsp sugar

1 cup milk (depending on brand of flour may need to add a little more)

Method:

Sift flour, rub in butter. Mix ingredients very gently. Once at a good consistency pat it down with your hands and cut your scones. Cook in a hot oven at 200 degrees for 15 minutes. Glaze with milk if desire before cooking. Serve warm or cold.