Two of western Victoria's most spectacular gardens were open last weekend and we visited both of them. We went to Mawallok at Beaufort to help set up, man the stalls and hopefully be of use.
Is that not one of the best views you will see in Victoria? Almost Capability Brown in its scale. It is a reminder of the fortunes that were made from wool production last century and thank goodness it is now owned by a family who is prepared to maintain it in its full glory.
The kids got to do some apple bobbing:
The other garden, Woolongoon at Mortlake, is similarly beautiful, with stunning trees and historic buildings and again a custodian prepared to keep it in meticulous order. I didn't take a photo there but here is a couple from the publicity:
I took a few bits and pieces to sell at Mawollok on Saturday and this one was a bit of a winner. I can't take the credit for it though, the recipe for this was cut out of a magazine quite a few years ago, probably Gourmet Traveller or Vogue Entertaining & Travel, so apologies to its author, not sure who you are.
RASPBERRY & ALMOND SLICE
100g soft unsalted butter
1/2 cup castor sugar
1/4 cup SR flour
1 cup plain flour
150g raspberry jam (good way to use the jam I made the other day)
75g soft unsalted butter
3/4 cup castor sugar
3/4 cup buttermilk
1 teasp bicarb soda
1/2 cup SR flour
1/2 cup ground almonds
200g raspberries (can be frozen, take them out 15 minutes before)
50g flaked almonds
Preheat oven to 180C
Beat butter and sugar until light then add egg and mix until well combined. Line a 20 x30cm lamington tin with baking paper. Spread the batter evenly over the base in a very thin layer. This is quite tricky and I find it easiest to wet my fingers and just squash it in gently. Bake for 20 mins until lightly golden and cool (doesn't need to be completely cool). Spread the raspberry jam evenly over the base.
For the topping, beat butter and sugar until light, add egg and mix well. Add buttermilk, combined sifted bicarb soda and flour and the ground almonds and stir until smooth. Spoon batter over jam mixture. Dot the raspberries evenly over the batter then scatter with flaked almonds. Bake at 180C until golden and firm to touch. Cool in pan.