Caramel Peanut Butter Biscuits

These ugly little biscuits are simple and delicious. They’re easy to make with three simple ingredients and can be adapted to be gluten free. And the mixture is just as good raw as it is cooked – the sign of a great biscuit!

INGREDIENTS

• 1 can condensed milk
• 2 heaped tablespoons of peanut butter (crunchy or smooth)
• 5 cups Cornflakes (can also use gluten free Cornflakes)

METHOD Empty the condensed milk into a large bowl and mix in the peanut butter until it’s smooth. Add the Cornflakes and mix until they are all coated. Be gentle but give it a good mix and make sure they’re all coated. Spoon large clumps (a generous tablespoon each) onto a baking tray lined with paper or a silicone baking sheet.

Cook in a moderate oven (180 degrees Celsius) for about 15 mins or until golden brown. Keep your eyes on them as they can burn quickly. Carefully use a spatula to transfer them to a wire rack once they leave the oven, they will still be malleable. As they cool, they will harden up. Store in an airtight container for up to a week.

WHISKY

HOME

Fannys Bay Distillery Single Malt Tasmanian Whisky

($75 for 100ml, $285 for 500ml)

With Tasmanian Whisky Week running across the state from 2-10 August, it’s the perfect time for whisky to take the spotlight. Tasmania is a treasure trove of quality whisky and this time we’re spotlighting Fannys Bay Distillery. Owned by Mathew and Julie Cooper in Tam O’Shanter on Tassie’s wild northern coastline, they specialise in single malt whiskies matured in handselected casks, from ex-bourbon to French oak, with a nod to traditional Scottish methods. Their pinot barrel-aged whisky features subtle hints of honey and dried fruit, and goes down an absolute treat. A true labour of love, each batch is handcrafted and small-scale.

Set the vibe:

Music: In My View by Young Fathers

Food: Dark chocolate

When: Sunny winter afternoon

AWAY

Starward Nova Single Malt Whisky

($99 for 700ml)

Next, we’re heading to Melbourne for a whisky made just ten minutes from the CBD: Starward’s Nova. This single malt is fully matured in Australian red wine barrels, delivering bold flavours of red berries, chocolate and soft oak spice. It’s an ideal intro to the whisky world thanks to its approachability, affordability, and easy enjoyment. While it may not be the most complex drop out there, it more than makes up for it by being an everyday go-to, perfect poured over ice after work.

Set the vibe:

Music: Airplane by Magdalena Bay

Food: Oysters or seafood sushi

When: After work, before dinner

SAUCING FOR CLUES:

DOES SAUCE GO IN THE FRIDGE OR PANTRY?

It’s one of the great food debates of our age. One where both sides are so passionate, resolution may be off the (dinner) table. We’re talking about sauce – specifically tomato sauce – and whether it should be stored in the fridge or pantry. On online forums you’ll see the debate play out in real time. Fridge truthers point to the label on this condiment to back their claims up, which tell you to refrigerate after opening. A compelling reason – it’s true that refrigerating your sauce can prolong its shelf life and maintain its flavour. Pantry believers, however, claim the sauce is so high in preservatives like sugar and salt they’ll last fine in the pantry. Unfortunately for those wanting a clean answer, this is also true. Tomato sauce will do just fine in the pantry, but it will not maintain its quality for as long. While it’s best to follow the manufacturer’s instructions on food storage (in this case, refrigerate after opening), it’s worth knowing this suggestion for sauces is based more on maintaining food quality than safety. Open tomato sauce is stored at room temp in fast food restaurants, and they’ve been in Aussie pantries for a long time without issue. But if you want to follow the ‘rules’ and keep your sauce tasting as good as the day it opened, keep it in the fridge.