Cancer Council's Pink Ribbon is an opportunity to come together to unite in pink to support those affected by breast and gynaecological cancers.
We are delighted to have the generous support of Katie Noonan and Dominique Rizzo, as ambassadors for Cancer Council’s Pink Ribbon campaign.
Katie Noonan is an acclaimed Australian singer and songwriter, a mother, producer, pianist and business woman. This 4 x ARIA Award winning and 7 x platinum selling songstress first received widespread praise as the angel-voiced songstress of indie-pop band George and has since taken audiences on sublime excursions through Jazz, Pop and Classical music.
‘‘I am so thrilled to be able to join with these remarkable women, utilising the Songs That Made Me concept, to raise funds and awareness for Cancer Council’s Pink Ribbon campaign. It’s not every day that you get to work with such incredibly gifted artists and contribute something meaningful at the same time. Sadly, cancer has touched all of us in some way and I’ve recently experienced first-hand, through the illness of a family member, the amazing benefits that quality nursing care and support can bring. I am looking forward to getting our campaign underway and raising money for such a worthy cause.”
The ‘Songs That Made Me’ album is released on 10th October, with 100% of profits directed to Cancer Council.
Dominique Rizzo is a Chef, Author and Presenter, who enjoys sharing her Sicilian heritage and passion for good food, and aims to inspire people to cook with fresh, seasonal and local produce.
"Having seen the amazing advancements cancer research has made over the past few years it is so important for us to continue to support the progress in hope that one day early detection and a cure can be found.”
Mulberry and Quark Cheese Cake Tart
Preheat the oven to 180c when you are about to assemble the tart
For the melt in your mouth pastry
295g organic Plain flour
30g Quinoa flour
50g corn maize flour
2 organic eggs
Place the flours, sugar, salt into a food processor and dice the cold butter into cubes and add this to the flour, pulse the mix until dry breadcrumb stage. Whisk the eggs and pour the eggs into the mix pulsing until the mix just comes together Tip the mix onto a bench space and bring together into a soft dough, the warmth of your hands will be enough for the dough to come together. Divide the dough into two balls, one slightly larger than the other. Flatten them out gently to form a disk and then cover in plastic wrap and sit in the fridge while you prepare the filling. If you don’t have a food processor simple rub the butter into the combine flour sugar and salt until it comes together as crumbs and follow the process of adding the eggs, bringing the dough together.
The gorgeous Mulberry filling
650g fresh washed and rinsed mulberries or other fruit
3 tblsp marmalade (optional, you can use any other jam you have)
½ cup water
Place the marmalade and the water into a fry pan and bring to a simmer over moderate temperature, add in the mulberries and bring to a boil, lower the temperature and simmer for 20 minutes until the berries have softened and just about all of the water has been cooked out, the mulberries will almost be jam like. Allow to cool.
The creamy vanilla cheese cake layer
250g Barambah Organic lite Quark ( Quark is a German cottage cheese ideal for sweet and savoury uses and I relate it to being like a drier style of ricotta with a sharper flavour I use the Barambah Organic Quark of which I found they have a Lite style….more you can eat in the end.
½ cup pouring or thickened cream
½ tsp vanilla bean paste
1/3 cup caster sugar
In a food processor or with a hand mixer beat the quark with the cream, vanilla, sugar and eggs until smooth.
To assemble the tart, roll out the larger piece of pastry between two pieces of baking paper with a little flour or simply on a floured bench although the baking paper makes it a little easier. The pastry is best rolled to about 4-5 mm. I have used a 27cm fluted tart tin but you can use something smaller if you like, you may have a little pastry left over which you can roll out and cut into squares and bake for short bread. Grease the tin and lay the pastry down pressing it down gently and trimming the edges, you want the case to be about 2-3cm from the top of the tart depending on your tin. Scatter around the mulberries onto the base and then pour over the quark and cream mix. Roll out the other piece of pastry and lay this onto the top, gently pressing down the sides to meet the base. Make a couple of small incisions in the top of the tart.
Bake for 30 minutes or until golden. Allow to cool, then remove from the tin, dust with icing sugar and serve. This will keep for at least 2 weeks in the fridge, and is ever so delicious then, although it is stunningly amazing on the day it is made.