FOUR CHEESE DIP
See our wine suggestion on page 128
retro finger food is going off, so get your gob into this cob with a gozleme twist!
make dinner a speedy affair with a sensational mango and chicken bowl
READY IN 20 MINS!
RIPE FOR THE PICKING
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everyone’s loving iconic aussie flavours
cherry ripe cheesecake slice
serves 15 | prep 30 mins (+ 6 hours 20 mins chilling) Did someone say choc cherry o’clock?
200g Arnott’s Choc Ripple biscuits
70g (⅔ cup) desiccated coconut
100g butter, melted
3 tsp gelatine powder
500g cream cheese, at room temperature, chopped
140g (⅔ cup) caster sugar
300ml ctn thickened cream
125ml (½ cup) seedless raspberry puree (see tip)
2 tsp vanilla bean paste
16 × 15g fun-size Cadbury Cherry Ripe bars
24 × 25g Cadbury Cherry Ripe Minis bars, 8 halved horizontally
1 Grease a 4cm-deep, 17 × 27cm slice pan. Line the base and 2 long sides with baking paper, allowing the paper to overhang the long sides.
2 Place biscuits and coconut in a food processor. Process until finely crushed. Add butter. Process until combined. Spoon into prepared pan. Use a straight-sided, flat-bottomed glass to press evenly over base. Place in the fridge for 20 minutes to chill.
Meanwhile, place 60ml (¼ cup) water in a small
