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Indulge

March 20, 2019

Brought to you by Liquor Stax, where you’ll always find something different

Fiery

delights

Canton Kitchen is gung-ho for modern ingredients and fresh flavours

Red alert

The best cab savs to add to the cellar

Feel the heat

Slide N Shake surprises with a fierce Inferno Burger

Lap of luxury

A waterfront restaurant with French finesse in Cronulla

BEST

BUY

BEST BUY STAX $ 7 99 ea VARIETIES $ 9 99 ea VARIETIES $ 12 99

STAX

$ 7 99 ea VARIETIES
$
7 99
ea
VARIETIES
$ 9 99 ea VARIETIES
$
9 99
ea
VARIETIES
$ 12 99 ea VARIETIES
$
12 99
ea
VARIETIES

Genre

750ml

McKenzie

& Grace

750ml

$ 9 99 ea
$
9 99
ea
$ 9 99 ea VARIETIES
$
9 99
ea
VARIETIES

Aroha

750ml

Marlborough

Sauvignon

Blanc

Jacob's

Creek

Sparkling

NV

750ml

Flinders

Bay

750ml

Margaret

River

$ 14 99 ea
$
14 99
ea

Meraki

Prosecco

750ml

WE HAVE OVER 170 STORES THROUGHOUT NSW

Visit our website for your nearest store www.liquorstax.com.au

Liquor Stax supports the responsible service of alcohol. Available in NSW, unless sold out prior. Not all specials and wine varieties available in all stores. Pricing may vary in country and regional areas. Some products may not be available in some stores due to Liquor Licensing Accords. Tobacco & alcohol not supplied to or for unders 18’s. Images for illustration purposes only. No trade supplied.

Images for illustration purposes only. No trade supplied. Great Prices Save STAX Specials Available: 20/3/19 -
Images for illustration purposes only. No trade supplied. Great Prices Save STAX Specials Available: 20/3/19 -
Great Prices Save STAX
Great Prices
Save STAX

Specials Available: 20/3/19 - 24/3/19

2 | Indulge

Save STAX Specials Available: 20/3/19 - 24/3/19 2 | Indulge Tom’s tasting tips HISTORICALLY there are
Tom’s tasting tips
Tom’s tasting tips

HISTORICALLY there are six ‘noble grape’ varieties and they include cabernet sauvignon, pinot noir, merlot, chardonnay, sauvignon blanc and riesling. These varieties have earnt this title because for many years they were the foundation of most wine regions. These noble grapes have the ability to retain their distinctive varietal characteristics whilst also expressing the terroir (surrounding landscape) from the vineyard in which they are grown. The world’s most planted grape variety and Australia’s second most widely planted grape is cabernet sauvignon. Its popularity around the world is helped by the fact that cabernet sauvignon is often considered to be one of the easier varieties to cultivate. The vines are hardy and low yielding which help against mildew and disease; they bud late which protects them from spring frost; the berries have a thick skin that protects them against rot and insects; and the variety is suited to most climates. Cabernet sauvignon was discovered in the southwest of France in the 17th century. It was a hybrid between cabernet franc and sauvignon blanc. It didn’t take long for this new variety to find its fame in the left bank of Bordeaux. Cabernet sauvignon is often considered to produce medium to full-bodied wines, that have a natural level of high acid and tannins, hence why they are ideal for ageing. When grown in cooler climates, cabernet sauvignon tends to produce wines with higher levels of methoxypyrazine compounds. Put simply, they will be showing green characteristics such as leafiness, capsicum, tomato bush or herbal notes. As the wine

ages these notes will become more prominent. In warmer climates this variety will become more fruit expressive, some common characteristics often seen are blackcurrant, cherries and olive tones. While in very hot climates, cabernet sauvignon can start to exhibit stewed fruits or jam-like flavours. Every region around

the world has its own terroir and therefore produces a slightly different style, Australia is no exception. Our most famous cabernet producing region would be the Coonawarra, here cabernet tends to show hints of eucalypt or gum leaves, whereas Margaret River, another cool climate region, tends to display black fruits.

There is a style of cabernet sauvignon for all wine drinkers. Here are a few to help you on your journey:

1. Pepperjack ‘Barossa Valley’ Cabernet Sauvignon

2016 $23.99 Aromas of ripe dark berry fruits, blackcurrants and plums. The palate is rich and flavoursome, full of plush, dark fruit with some savouriness and hints of oak. The tannins are soft, making this a classic regional style.

2. Zilzie Regional Collection ‘Coonawarra’

Cabernet Sauvignon 2016 $18.99 Generous layers of rich dark berry fruits, the nose has hints of leafy mint and soft vanillin tones. The palate is loaded with dark fruits and balanced with fine tannins and subtle oak tones.

3. Wynns ‘Black Label’ Coonawarra Cabernet

Sauvignon 2016 $34.99 Fresh perfume aromas, dark berries, violets and spices. Some dried herbs. The palate is also loaded with sweetly ripe, delicious dark berry cabernet flavour. The tannins are light, but firm and fine. A true expression of Coonawarra Cabernet Sauvignon.

4. Flinders Bay ‘Margaret River’ Cabernet

Sauvignon 2016 $16.99 This is a classic Margaret River cabernet with a delightful aroma of dark cherries, plum and blackcurrant, with a hint of cigar box. Its palate is generous and full bodied with fruit wedded to subtle oak, and a smooth lasting finish.

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BEST

BUY

Indulge | 3

BEST BUY Indulge | 3 BYO FRIENDLY Old Canton is new again ERINA STARKEY THE neighbourhood
BEST BUY Indulge | 3 BYO FRIENDLY Old Canton is new again ERINA STARKEY THE neighbourhood
BEST BUY Indulge | 3 BYO FRIENDLY Old Canton is new again ERINA STARKEY THE neighbourhood

BYO FRIENDLY

Old Canton is new again

ERINA STARKEY

THE neighbourhood Chinese restaurant has been given an upgrade, with former Queen Chow head chef, Jason Chan opening a Cantonese eatery in the Castlecrag Quadrangle Shopping Village on Sydney’s lower north shore. Called Canton Kitchen, the new venue serves up Cantonese classics, which blend traditional flavours with modern Australian ingredients, for a marriage of old and new. “Canton Kitchen is all about celebrating the delicate and refined flavours of Cantonese cuisine while offering a unique take on the classic dishes that Australian diners treasure,” owner Jason Chan said. There’s plenty to lure you over the bridge, or up the road, from the cold silken tofu stacked with wispy soy bean floss ($12) and shredded wonton skins to the roasted Aylesbury duck ($26) served ready to roll, with steamed pancakes and shallots. For mains, diners can expect upmarket delicacies, from the sweet and sour pork ($26), made from premium Kurobata pork, to the Black Angus reserve wagyu in the sizzling beef and black pepper ($32). Taking over from Holy Duck, which occupied the site for less than a year, Canton Kitchen will continue the tradition of weekend dim sum, with the kitchen pleating a range of purses, from a truffled mushroom shao mai to crystal

prawn har gow and scallop and spinach dumplings ($28). Spin the lazy susan and watch how quickly they disappear. For something a bit stronger than jasmine tea, an onsite bar will serve up eight different beers and 12 wines, however for a traditional tipple, Jason recommends the Cantonese rice wine. “It’s pretty heavy ‒ just for the brave,” he said. As well as being fully licensed, the restaurant is also BYO, with corkage priced at $10 per person. The interiors have had a few minor updates since Holy Duck took flight. Vintage Chinese posters have been slapped on the slate grey walls, while hot pink chopsticks and hanging lanterns add a vibrant burst of colour. “It’s young and funky looking, in an old-school way,” Jason said.

Details

What: Canton Kitchen Where: Quadrangle Shopping Village, 100 Edinburgh Rd Castlecrag When: Tuesday – Thursday 5.30pm - 9.30pm; Friday 12pm- 3pm / 5.30pm - 10pm; Saturday 11.30am - 3pm / 5.30pm - 10pm; Sunday 11.30am - 3pm / 5.30pm - 9.30pm Phone: 02 9958 3288 Web: cantonkitchen.com.au Liquor Stax: Jim’s Cellars Crows Nest, 95 Willoughby Road, Crows Nest. Ph: 02 9437 6688

Crows Nest, 95 Willoughby Road, Crows Nest. Ph: 02 9437 6688 STAX $ 39 99 ea

STAX

$ 39 99 ea
$
39 99
ea

Carter Premium Lager 24*330ml

$ 42 99 ea
$
42 99
ea
30 PACK
30
PACK

Dam Burg Belgium Lager 30*330ml

$ 46 99 ea
$
46 99
ea

Tooheys Extra Dry 4.6% 24*345ml

$ 49 99 ea
$
49 99
ea

Goat Beer 4.2% 24*375ml

$ 54 99 ea
$
54 99
ea

James Squire Amber / Pale / Golden Ale 24*345ml

WE HAVE OVER 170 STORES THROUGHOUT NSW

Visit our website for your nearest store www.liquorstax.com.au

Liquor Stax supports the responsible service of alcohol. Available in NSW, unless sold out prior. Not all specials and wine varieties available in all stores. Pricing may vary in country and regional areas. Some products may not be available in some stores due to Liquor Licensing Accords. Tobacco & alcohol not supplied to or for unders 18’s. Images for illustration purposes only. No trade supplied.

Images for illustration purposes only. No trade supplied. Great Prices Save STAX Specials Available: 20/3/19 -
Images for illustration purposes only. No trade supplied. Great Prices Save STAX Specials Available: 20/3/19 -
Great Prices Save STAX
Great Prices
Save STAX

Specials Available: 20/3/19 - 24/3/19

4 | Indulge

4 | Indulge THOMAS HAMILTON JUST north of the bridge, located in Neutral Bay, I found

THOMAS HAMILTON

JUST north of the bridge, located in Neutral Bay, I found Slide N Shake —a burger specialist venue I stumbled upon one day on my way home from work. The venue had a very warm and welcoming feel to it, and was also very well presented. The staff were helpful and were able to assist me in selecting a burger with the X-factor — one that isn’t readily available elsewhere in Sydney’s burgeoning burger scene. True to its name, the Inferno Burger was packed with fire, in the form of jalapeños, habanero peppers and spicy chipotle mayo. Served with double beef patties, double crispy bacon and melted American cheese, the flavour really fires up the palate. I will definitely try it again, however I will make sure to bring a keg of water with me next time!

If you like spicy food with extra kick, then you will love the Inferno! The memorable burger, helpful staff and lovely presentation of the venue leads me to the verdict of 3.5 stars.

of the venue leads me to the verdict of 3.5 stars. Details What: Slide N Shake

Details

What: Slide N Shake Where: 165 Wycombe Rd, Neutral Bay Ph: 02 9908 7925 When: Monday - Thursday 11.30am – 9.30pm; Friday & Saturday 11.00am – 9.30pm; Sunday 11.30am - 8.30pm W: slidenshake.com.au

– 9.30pm; Sunday 11.30am - 8.30pm W: slidenshake.com.au TRY A MERAKI FROSÉ • 1 x 750ml
– 9.30pm; Sunday 11.30am - 8.30pm W: slidenshake.com.au TRY A MERAKI FROSÉ • 1 x 750ml

TRY A

MERAKI FROSÉ

1 x 750ml bottle Meraki Rosé

• 1/2 cup sugar

Large handful strawberries & raspberries (combined)

Juice of 1 small lemon

Pour the rosé into a large baking dish and place it in the freezer. It won't freeze completely because of the alcohol in it, but it will turn into a very delicious, boozy slush. Pour the sugar into a small saucepan and add half a cup of water. Stir until the sugar dissolves. Crush the strawberries & raspberries and add them to the sugar/water mixture. Let it all sit for a couple of minutes (preferably in the freezer), and then strain out the liquid. Remove the frozen rosé from freezer and scrape it into a blender. Add the berry simple syrup, the lemon juice, and about a cup of crushed ice. Pulse until smooth, and drink immediately.

a cup of crushed ice. Pulse until smooth, and drink immediately. Visit www.liquorstax.com.au for your stockist

Visit www.liquorstax.com.au for your stockist outlet

Indulge | 5

Indulge | 5 PHOTOGRAPHER JAMES RYRIE BYO FRIENDLY Next level French fare PATRICK TADROS BREATHTAKING views
Indulge | 5 PHOTOGRAPHER JAMES RYRIE BYO FRIENDLY Next level French fare PATRICK TADROS BREATHTAKING views

PHOTOGRAPHER JAMES RYRIE

Indulge | 5 PHOTOGRAPHER JAMES RYRIE BYO FRIENDLY Next level French fare PATRICK TADROS BREATHTAKING views

BYO FRIENDLY

Next level French fare

PATRICK TADROS

BREATHTAKING views of Cronulla beach are synonymous with Sealevel restaurant, a local gem tucked around the corner of the main esplanade. Celebrating its 21st anniversary in the Sutherland Shire, the family business offers a glass-lined vantage point revealing ocean views and coastline to Kurnell from every table — and for co-owners Marc, Blake, Adam and Nathan Allouche when they have the chance to look up. A fresh palette of mint green, powder blue and white complements the setting, with contemporary touches including naked lighting, bleached timber and mosaic tiles. White tablecloths and gleaming glassware offer hints of five-star elegance, but are balanced out with a relaxed, friendly atmosphere. Pop a bottle of sauvignon blanc and settle into a sun- splashed seat on the indoor deck. The signature seafood platter for two with oysters, crab, octopus, semolina squid and tropical fruit ($180) is what long lunches are made of. The food has gone through several incarnations, but has reached its crowd-pleasing pinnacle in the latest incarnation. It’s modern Australian cuisine with an ounce of French flair in the occasional rich sauce. Journey under the sea with barbecued Mooloolaba prawns cooked to perfection and served with a potato croquette, cauliflower aioli and pickled fennel puree ($27). Taste the sunshine in fresh-grilled figs and beetroot croutons, circling a semi-cooked smoked wagyu girello with gorgonzola dressing ($27).

The main menu has more to spoil lovers of luxury. Among the highlights is crispy skin barramundi with soft, roasted sweet potato and herb salad swimming in a coconut lime sauce ($39), and a light caprese salad of heirloom tomatoes, buffalo mozzarella and baby capers tossed in a balsamic dressing ($23). Chargrilled beef fillet is another excuse to linger, delicately flavoured on a bed of sautéed mushrooms, butter beans, sarladaise potatoes and black garlic butter jus ($42). While a delicious steak always hits its stride, the best may be yet to come. Desserts ($18 each) are all on the fluffy side — a dark chocolate and praline crisp with a puff of chocolate mousse and burst of raspberry sorbet, and salted caramel parfait with peanut butter crumb and passionfruit meringue. Overall, Sealevel offers a smooth rollercoaster of dishes with plenty of contrast and a steady increase of flavour. But the meal is only a part of the experience. Settle in for lunch and you may just find yourself lingering until sunset.

Details

What: Sealevel Where: 2 The Kingsway, Cronulla Ph: 02 9523 8888 When: Monday – Sunday lunch 12pm – 3pm; Monday – Sunday dinner 5.30pm - Late W: sealevel.com.au Liquor Stax: Mr Liquor Cronulla, 17 The Kingsway, Cronulla. Ph: 02 9527 3562

Liquor Cronulla, 17 The Kingsway, Cronulla. Ph: 02 9527 3562 BUY STAX BEST $ 36 99
BUY STAX BEST $ 36 99 $ 36 99 ea ea VARIETIES Arktika Vodka 700ml
BUY
STAX
BEST
$
36 99
$
36 99
ea
ea
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Arktika
Vodka
700ml
Old No15
Bourbon
700ml
VARIETIES Arktika Vodka 700ml Old No15 Bourbon 700ml $ 37 99 ea Chivas Regal 12yo Scotch
$ 37 99 ea
$
37 99
ea

Chivas

Regal

12yo

Scotch

Whisky

700ml

Grant’s

Scotch

Whisky

700ml

$ 46 99 ea
$
46 99
ea
Whisky 700ml Grant’s Scotch Whisky 700ml $ 46 99 ea $ 32 99 ea Vodka Cruiser
Whisky 700ml Grant’s Scotch Whisky 700ml $ 46 99 ea $ 32 99 ea Vodka Cruiser
$ 32 99 ea
$
32 99
ea

Vodka Cruiser Mixed 4.6% 10pk 10*275ml

WE HAVE OVER 170 STORES THROUGHOUT NSW

Visit our website for your nearest store www.liquorstax.com.au

Liquor Stax supports the responsible service of alcohol. Available in NSW, unless sold out prior. Not all specials and wine varieties available in all stores. Pricing may vary in country and regional areas. Some products may not be available in some stores due to Liquor Licensing Accords. Tobacco & alcohol not supplied to or for unders 18’s. Images for illustration purposes only. No trade supplied.

Images for illustration purposes only. No trade supplied. Great Prices Save STAX Specials Available: 20/3/19 -
Images for illustration purposes only. No trade supplied. Great Prices Save STAX Specials Available: 20/3/19 -
Great Prices Save STAX
Great Prices
Save STAX

Specials Available: 20/3/19 - 24/3/19

MR LIQUOR

MRLIQUOR.COM.AU

MR LIQUOR MRLIQUOR.COM.AU $ 49 .99 ctn. 375ml CARLTON DRAUGHT STUBBIES $ 13 .99 ea 750ml
$ 49 .99 ctn. 375ml
$ 49 .99
ctn.
375ml

CARLTON DRAUGHT STUBBIES

$ 49 .99 ctn. 375ml CARLTON DRAUGHT STUBBIES $ 13 .99 ea 750ml $ 14 .99

$ 13 .99

ea

750ml

$ 14 .99 ea 750ml
$
14 .99
ea
750ml
STUBBIES $ 13 .99 ea 750ml $ 14 .99 ea 750ml CORONA (CORONITA) 210ML $ 34
STUBBIES $ 13 .99 ea 750ml $ 14 .99 ea 750ml CORONA (CORONITA) 210ML $ 34

CORONA (CORONITA)

210ML

$ 34 .99

ctn.

210ml

ea 750ml CORONA (CORONITA) 210ML $ 34 .99 ctn. 210ml $ 4 .99 ea 750ml $

$ 4 .99

ea

750ml

210ML $ 34 .99 ctn. 210ml $ 4 .99 ea 750ml $ 7 .99 ea 750ml

$ 7 .99

ea

750ml

TAYLORS

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INHERITANCE COLOURS WINES RANGE WINES RANGE $ 5 .99 ea. 750ml $ 16 .99 ea. 750ml

$ 5 .99

ea.

750ml

$ 16 .99 ea. 750ml
$
16 .99
ea.
750ml
WINES RANGE $ 5 .99 ea. 750ml $ 16 .99 ea. 750ml ea. 700ml $ 54
ea. 700ml
ea.
700ml

$ 54 .99

ea. 700ml
ea.
700ml

$ 33 .99

$ 5 .99 In Any 6 750ml $7.99 Single
$ 5 .99
In Any
6
750ml
$7.99 Single

WOLF BLASS

RED LABEL

WINES

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700ML

700ML

$ 42 .99 ctn.
$ 42 .99
ctn.

BECKS 330ML GERMAN IMPORT

LOCATIONS

PARRAMATTA WESTFIELD EASTWOOD POTTS POINT EARLWOOD BRIGHTON CRONULLA RAMSGATE DRUMMOYNE ROCKDALE EDENSOR PARK COOGEE SOUTH

LEVEL 5 SHOP 5038 SHOP 4 161 ROWE ST 204 VICTORIA ST 189 WILLIAM ST 354 BAY STREET 17 THE KINGSWAY 213 RAMSGATE ROAD 180 LYONS RD 14 KING STREET 661-671 SMITHFIELD RD 158 MALABAR ROAD

T 9687 1922 T 9874 3778 T 9357 2855 T 9718 5169 T 9567 1366 T 9527 3562 T 9529 5740 T 9819 7289 T 9567 6789 T 9753 5336 T 8347 2470

GREAT NORTHERN SUPER CRISP

9567 6789 T 9753 5336 T 8347 2470 GREAT NORTHERN SUPER CRISP $ 39 .99 ctn.
$ 39 .99 ctn. 330ml
$ 39 .99
ctn.
330ml
330ML 330ml
330ML
330ml

SPECIALS AVAILABLE ONLINE AND IN STORE UNTIL 25/03/19

Indulge | 7

ZUCCHINI & BROCCOLI COUSCOUS WITH BARBECUED PRAWNS
ZUCCHINI & BROCCOLI COUSCOUS
WITH BARBECUED PRAWNS
| 7 ZUCCHINI & BROCCOLI COUSCOUS WITH BARBECUED PRAWNS FOR MORE GREAT RECIPES, HEAD TO TASTE.COM.AU

FOR MORE GREAT RECIPES, HEAD TO TASTE.COM.AU

CHOCOLATE SPONGE CAKE WITH HONEY CARAMEL MASCARPONE AND FIGS
CHOCOLATE SPONGE CAKE WITH HONEY
CARAMEL MASCARPONE AND FIGS

Easter feasting

Good Friday and Easter Sunday are sorted with these offerings for the family table.

Zucchini & broccoli couscous with barbecued prawns

0:20 Prep and cooking

| 4 Servings

INGREDIENTS

2 large zucchini, trimmed

300g head of broccoli, coarsely chopped 40g (¼ cup) pistachio kernels

1 small garlic clove

½ cup fresh mint leaves

½ cup fresh coriander leaves

1 lemon, rind finely grated, juiced

500g green prawns, peeled, deveined, tails intact

2

tbs sriracha chilli sauce, plus extra, to serve

2

tsp honey

1

½ tbs aioli

1

tbs tahini

METHOD

1. Roughly chop the zucchini. Place in a food processor

and process until finely chopped. Transfer to a bowl. Place broccoli in processor with pistachios, garlic, ⅓ cup of the mint and ⅓ cup of the coriander. Process until finely chopped. Add to a bowl with lemon rind. Stir to combine.

2. Place prawns in a large bowl with the sriracha

and honey. Mix well. Preheat a chargrill pan or

barbecue grill on high. Cook prawns for 1-2 minutes on each side or until golden and cooked through.

3. Whisk aioli, tahini and 2 tbs lemon juice in a

bowl. Add water to thin, if needed. Season. Divide couscous among plates. Top with

prawns and dressing. Serve with remaining mint, coriander and extra sriracha. Tip! Serve with McKenzie & Grace Sauvignon Blanc $9.99

Easter is one of the most widely celebrated holidays across Australia.

one of the most widely celebrated holidays across Australia. Chocolate sponge cake with honey caramel mascarpone

Chocolate sponge cake with honey caramel mascarpone & figs

0:60 Prep | 0:35 Cooking | 12 Servings

INGREDIENTS

6 eggs

155g (¾ cup) caster sugar 60ml (¼ cup) honey

1 tsp vanilla extract

115g (¾ cup) self-raising flour 50g (⅓ cup) cornflour 35g (⅓ cup) dark cocoa powder

3 tsp ground cinnamon

2½ tsp ground ginger 50g butter, melted, cooled

60g dark chocolate (70%) cocoa), chopped

2 tbs brandy

3 large figs

400g mascarpone 180ml (¾ cup) thickened cream HONEY CARAMEL 160ml (⅔ cup) honey ½ tsp sea salt 160ml (⅔ cup) thickened cream

METHOD

1. Preheat oven to 180C/160C fan forced. Grease base and

sides of two 18.5 cm round cake pans and line with baking paper.

2. Place eggs, sugar, honey and vanilla in the bowl of an

electric mixer fitted with whisk attachment. Whisk for 8-10 minutes or until thick and tripled in volume. Sift flours, cocoa, cinnamon and ginger together twice to aerate. Sift flour mixture over egg mixture and use a balloon whisk to fold until almost combined. Add butter and fold until almost combined. Divide among prepared pans. Bake for 28-30

minutes or until cakes spring back when lightly touched.

Set aside for 10 minutes to cool in pans before transferring to a wire rack to cool completely.

3. Meanwhile, to make honey caramel, place honey and

salt in a small saucepan over medium heat. Bring to the boil. Reduce heat to low. Boil, swirling pan occasionally, for 4 minutes or until dark golden. Remove from heat and

allow bubbles to subside. Stir in cream. Return to low heat and simmer for 2 minutes or until thickened slightly.

4. Place chocolate in a heatproof bowl. Pour ⅓ cup of

the hot honey caramel over the chocolate. Set aside for 2

minutes. Stir until melted and smooth. Stir in 1 tbs of the brandy. Set aside to thicken slightly.

5. Combine remaining brandy and 1½ tbs of the honey

caramel in a small bowl. Set aside. Set aside remaining

caramel to cool completely. Finely chop 1 of the figs, cut remaining into wedges. Cut each cake in half horizontally and trim tops, if necessary.

6. Beat mascarpone and cream on low until just combined.

Slowly add remaining honey caramel and beat on medium

until mixture thickens slightly. Be careful not to overbeat.

7. To assemble, place the base of 1 cake on a serving

plate. Drizzle over ⅓ of the brandy honey caramel mixture. Top with ⅓ of the chopped fig. Spread with ⅓ of the mascarpone mixture. Repeat layering with remaining cake, brandy honey caramel, fig and mascarpone mixture, finishing with the remaining cake top. Top with chocolate ganache, allowing mixture to drip down side. Top with fig wedges. Tip! Serve with Meraki Prosecco $14.99

with fig wedges. Tip! Serve with Meraki Prosecco $14.99 Find more budget healthy dinners in the
with fig wedges. Tip! Serve with Meraki Prosecco $14.99 Find more budget healthy dinners in the

Find more budget healthy dinners in the latest issue of Taste. Taste magazine, $4.50, out now