Food & Drinks

Crumbed Cauliflower Steaks and Upside Down Pear Cake by Torello Farm's resident foodie, Fiona Hammond

Today, we're excited to share two winter warmer recipes by Torello Farm's resident foodie Fiona Hammond, that highlight the best of the farms seasonal harvest: sourdough crumbed cauliflower steaks with celeriac salad, and a decadent (but surprisingly easy to make) upside-down caramel pear cake.

These dishes celebrate the vibrant flavours and textures of fresh produce, showcasing the versatility and creativity that Torello Farm is known for. So call up some friends, set the table, and get ready to enjoy the best of winter on a plate!



Serves 4

2 ½ cups fresh sour dough breadcrumbs 

1 cup finely grated parmesan 

1/3 cup finely chopped flat-leaf parsley 

½ teaspoon sea salt 

1 large cauliflower, with tightly packed florets 

½ cup plain flour 

2 eggs, lightly beaten 

½ cup extra virgin olive oil 

600g (medium size) celeriac 

½ cup celery leaves 

¼ cup quality mayonnaise 

2 teaspoon Dijon mustard 

2 tablespoons finely chopped flat-leaf parlsey 

2 tablespoons finely chopped dill leaves 

1 lemon, cut into wedges


1. Pre-heat the oven to 170°C (150°C fan-forced). Line two baking trays with baking paper. Combine the breadcrumbs, parmesan and parsley and salt in a bowl. 

2. Remove any large tough outer leaves from the base of cauliflower. Trim the stem for the cauliflower to sit on base evenly. Cut the cauliflower across in half through the base stem, then cut two 1cm-1.5cm thick slice from each half, to create 4 steaks, making sure the stem is in place to keep slice intact. Keep the left over florets for another use. 

3. Place the flour, eggs and breadcrumb mixture in three separate deep sided plates, wide enough to lay cauliflower slices flat. Working with one piece at a time, dip into the flour to coat both sides evenly, dusting off excess flour. Then dip both sides into the egg, using a pastry brush, if needed, to coat around the florets, to coat well. Finally coat all sides in the breadcrumb mixture all over. Repeat the crumbing process with the remaining sliced cauliflower. 

4. Heat ¼ cup olive oil in a large non-stick heavy based frying pan over a medium heat. Add two cauliflower steaks and cook for 2 minutes, or until crisp and golden brown, carefully turn over and cook the other side for another 2 minutes, or until crisp and golden. Transfer to a prepared baking tray. Wipe the frying pan clean with paper towel and add the remaining oil. Repeat cooking step with the remaining cauliflower. Transfer baking trays to the oven and bake for 12-15 minutes or until cooked through. Test the stem end for doneness using point of a knife. 

5. Meanwhile, peel and slice the celeriac into julienne. Combine the mayonaise and mustard in a bowl. Add the celeriac, celery leaves and herbs.

6. Stir to combine and coat the celeriac well. Serve the crumbed cauliflower, topped with the celeriac mixture and lemon wedges to squeeze.



Serves 8-10 

4-5 small firm ripe Beurre Bosc pears peeled, halved, and core removed 

140ml verjuice, 

165g (3/4 cup) caster sugar 

150g unsalted butter, softened, plus extra for greasing 

140g (2/3 cup) brown sugar 

2 eggs (size 70) 

130g (1/2 cup) Greek natural yoghurt, or sour cream 

150g (1 cup) plain flour 

1½ teaspoons baking powder 

2 teaspoons ground ginger 

1 teaspoon cinnamon

½ teaspoon ground nutmeg 

¼ teaspoon sea salt


1. Pre-heat oven to 175°C (155°C fan-forced). Grease and line a 22cm round solid cake tin with baking paper.

2. To make the caramel, place the sugar and 1/3 cup of verjuice in a medium saucepan over a low heat and stir to dissolve. Increase the heat to medium-high and bring to boil, without stirring and cook for about 4-5 minutes until it turns a golden caramel colour. Watch carefully as the caramel will turn dark very quickly and could burn. Remove the pan from the heat and carefully pour in the remaining verjuice, beware of spluttering, then stir to combine. 

3. Pour the caramel into the pre-prepared tin. Place the pear halves, cut-side down over the caramel. Set aside. 

4. Using electric beaters cream the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each. Add the yoghurt and beat again to combine. Sift together the flour, baking powder, spices and salt and stir into the butter mixture to combine well. Spoon the batter over the pears and spread out with a spatula. 

5. Bake for 45-55 minutes, or until cooked when tested with a skewer (comes out clean when inserted). Stand for 30 minutes to cool, then turn cake upside-down onto a serving plate - with raised side edges - to accommodate the caramel sauce. 

Note: If you’d like extra caramel sauce to serve, double the quantity of verjuice and castor sugar when making the caramel. Pour half into the cake tin and reserve the other half to serve with wedges of baked cake.