Fast Ed's drunken chicken with kibbled greens
What do a drunken chicken and choosing between dessert and a cheese plate have in common? They’re the inspiration for two recipes Fast Ed’s creating in New South Wales’ beautiful Southern Highlands region, of course! This elegant and historic corner of the country isn’t just a joy to visit, its cooler climate makes it perfect for farming, so Ed’s making the most of the local produce. For the main course, Ed’s chicken cooked with local wine is tender, succulent and full of flavour.
Fast Ed's rhubarb and cheese tart
The idea of having to choose between cheese or something sweet for dessert is a vexed issue, so I decided to put that to rest for once and for all. Let’s have both... in the one dish. Plus, in the same way that salt (savoury) makes caramel (sweet) taste more intense, cheese can do the same for rhubarb. So while it’s not really a fruit, this vegetable can do a pretty good impersonation!
Karen's haloumi wrapped vine leaves
Similar to traditional dolmades but lighter and way more delicious, this dish is the perfect finger food. With pomegranate molasses and za’atar, Karen’s Haloumi Wrapped in Vine Leaves are salty-sweet, crunchy and all kinds of yum.
