Ask a Chef reveals the secrets of those superb dishes you
ate in cafes and restaurants and wanted to try making.
Black Swan's licorice allsort
Photo by Linda Robertson.
melted butter for greasing
125g butter, chopped
160ml (⅔ cup) sweetened condensed milk
1 Tbsp golden syrup
1 packet (250g) plain biscuits, crushed
45g (½ cup) desiccated coconut
1 packet (375g) licorice allsorts, coarsely chopped
200g dark cooking chocolate, chopped
30g vegetable shortening
Grease and line the base and sides of a baking tray with
non-stick baking paper.
Combine butter, condensed milk and golden syrup in a medium
saucepan over low heat. Cook, stirring, for five minutes or
until butter melts and mixture is smooth. Transfer to a large
Add biscuits, coconut and licorice allsorts and stir until
combined. Press the mixture into the prepared baking tray.
Put the chocolate and vegetable shortening in a heatproof
bowl over a saucepan half-filled with simmering water (make
sure the bowl does not touch the water).
Stir over low heat until chocolate melts and mixture is
smooth. Pour the chocolate mixture over the biscuit mixture.
Once the chocolate is set, remove the slice from the tray and
decorate with drizzled chocolate and chopped licorice
allsorts. Cut into squares and enjoy.
Requested by Jennepher Noakes, of Dunedin.
Recipe supplied by Lesley Ann Adam, of The Black Swan Cafe in
• If you have enjoyed a dish in an Otago cafe or
restaurant and would like the recipe, write to Ask a Chef,
Features, Otago Daily Times, PO Box 181, Dunedin, fax
474-7422, or email firstname.lastname@example.org, including
your name, address and a daytime telephone number, and we
will request it.