To be honest I’m not a lover of duck, but I know I’m in the minority. This 70s recipe comes from a booklet put out by the Australian Wine Board titled ‘Bacchus in the Kitchen’, which paired dishes with wines. The suggestion for this recipe is to serve it with a dry red.
As you can see this recipe is from the Keysborough Bowls Social Club Simple Slice Recipe book. I’ve never made it, but I can remember seeing it on the table at a few “bring a plate” events back in the 70s when my kids were little. It’s sort of a fake vanilla slice – the plate was always empty at the end of the event it must taste good.
I would never have imagined that you could use rice cakes to make the base of a lemon meringue pie, but this recipe from Sunrice Australia published in the Women’s Weekly does just that. In the picture the base looks quite good, it does have some crushed biscuits in there as well as coconut, so I guess it works and the filling has rice in it as well. It’s certainly a different lemon meringue pie!!
Mum collected this recipe from the Herald Sun back in the ’80s, back then her curries were always made with curry powder. This must have seemed a bit exotic to her – curry rubbed onto the skin of a lamb roast. Her lamb roasts were always baked plain and served with homemade mint sauce and, of course, gravy.