Crust's 'La Dolce Pizza’ range

Crust Gourmet Pizza Bar is putting a fresh new twist on classic flavours, unveiling four new Italian inspired pizzas.

The new menu additions were inspired by flavours from Italy, and were crafted to bring the classic Italian Pizzeria vibe to Crust stores around the country.

The ‘La Dolce Pizza’ range comprises of Porcini, Chilli Gambero and Quattro Salumi pizzas with the fourth flavour being kept a secret. The secret pizza can be unlocked by customers in store or via Crust's website,

Crust are also giving away a classic Vespa to one lucky customer who purchases any Crust pizzas during the promotional period.*

Customers will be given a special ‘key’ with a unique password when they purchase any Crust pizza; they then need to visit the Crust website and enter their unique password to be eligible to win the classic Vespa.

We loved sampling the Chilli Gamberi (which we ordered from the Melbourne CBD store) - a fiery pizza which boasts a combination of Marinated Tiger Prawns, blanched Silverbeet Spinach and roasted Roma Tomatoes on a Tomato Base, garnished with Chilli Flakes and fresh chopped Red Chilli, dressed with Chilli infused EVOO and  a Lemon Wedge.

For more information about Crust Gourmet Pizza Bar or to order online visit www.crust.com.au.

*The competition is being run across all Crust stores from November 2 to December 23. The winner of the classic Vespa will be drawn on December 23.

LongLeaf Tea Vodka

LongLeaf Tea Vodka is a combination of the depth of flavours from founder, Ram Krish's Sri Lankan heritage growing up in tea plantations and the purity of nature in Australia, the place he now calls home.

LongLeaf was born out of a desire to create a unique and premium spirit that is 100% natural and 100% organic. Recently named 'Best Tea Vodka in the World' at last year's San Fransisco World Spirits Competition, LongLeaf Tea has been going from strength to strength, subsequently winning 2 other international awards including one premier competition in London.

We thoroughly enjoyed this aromatic, supremely refreshing fusion of the finest, hand-picked Ceylon tea, skillfully blended with artisanal, organic vodka made with the purest rain water from Australia’s Hunter Valley. 

Find out more about LongLeaf Tea Vodka here.

Recipe: Chee Cheong Fun

Malaysia Kitchen has recently launched its cooking series on Seven Two on Saturdays at 3pm (Read more here). To whet your appetities, here is a recipe for the Chee Cheong Fun from Episode 2...

By: Jackie M 

Ingredients: 

125 g rice flour 

2 ½ Tbsp tapioca flour 

500ml water 

1 Tbsp oil 

2 Tbsp oil, extra for mould 

Toppings 

¼ cup sesame seeds, toasted 

1 cup oil 

1 brown onion, peeled and sliced thinly Chilli sauce (Sriracha), optional 

Topping Sauce Option 1 

⅓ cup prawn paste aka Petis Udang 

½ cup water 

*Kicap manis (sweet soya sauce) 

Topping Sauce Option 2 

1 cup hoisin sauce 

1 cup water 

⅓ cup sugar 

Method: 

Combine all the rice flour roll ingredients and mix well, batter will be very thin. 

Brush a square metal cake pan with oil, pour a very thin layer (2 mm) of batter and steam on high heat for 1 - 3 minutes OR use an oiled non-metallic baking dish and microwave on high for about a minute and a half (75 to 90 seconds depending on strength of your microwave). 

Allow to cool slightly then use a spatula or scraper to lift up the edge of the rice flour sheet. Roll up then put aside and repeat process until all the batter is used up. Toast sesame seeds in a dry pan over medium heat, cool. 

Heat the oil in a wok and fry the onion until light brown. Remove onion from oil and transfer onto paper towel to crisp up. Store the onion crisps for future use, reserve oil for topping the rolls. 

For topping sauce 1, combine prawn paste and water in a saucepan. Simmer on low heat, stirring constantly, until well mixed. 

For topping sauce 2, combine hoisin sauce, water and sugar in a saucepan. Simmer on low heat until sugar is completely dissolved. 

To assemble, cut the rice flour rolls into 3 cm widths. Drizzle with either sauce option. Drizzle with onion oil and a sprinkle of toasted sesame seeds, serve with chilli sauce if you like it spicy.