Coffee and sweets | smokehouse platters Monday to Sunday from 9.30AM.
Thursday to Sunday, 2 and 3 course lunch from 11.45am
Cellar Door and Farm Shop
Seven Days 9:30 – 5:00pm
02 6230 2487
431 Nanima Road
Springrange NSW 2618
See map >
2 table spoons maple syrup
1 table spoon brown sugar
175g Poachers streaky bacon
400g dark chocolate, roughly chopped
280g pink & white marshmallows, roughly chopped
150g Turkish delight chocolate bars, roughly chopped
1/2 cup roasted & unsalted pistachio nuts
1 punnet raspberries
Preheat oven to 180 degrees C. Line a baking tray with baking paper. Combine maple syrup and brown sugar. Place bacon on a tray and brush with maple syrup, bake for 15 mins. Turn bacon and brush again with maple syrup, bake again for another 15 mins. Stand, cool. Chop into small pieces once cooled.
Line a 26 x 16 x 3 cm tray with baking paper. Place chocolate in a heat proof bowl and microwave on high in 30-sec bursts, until melted. Stir till smooth, stand for 5 mins.
Stir the marshmallows, Turkish Delight, nuts and half of the bacon through the chocolate. Pour into the prepared pan and spread evenly. Sprinkle with remaining bacon. Stand at room temperature (or refrigerate in hot weather). Sprinkle with raspberries and cut in to squares to serve.
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