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Bake Off! Round 1

As expected, the office has gone Bake Off crazy, with Mary and Paul gracing our screens last week to commence a sixth series: yippee!

Getting in the spirit, a friendly competition has begun, seeing the hidden baking talents of the office unveiled and not so talented potentially being ridiculed by their peers..

Each week Perfect cellar will be giving you exclusive access to the recipes of the winning bakers! We’ll also pair these delicious treats with a recommended vino for you to make and pair from the comfort of your home.

This week starts off a cheeky and very boozy Cherry Galette made by Freya Holmes from Thinkers Live!

A little tip from the chef, ‘I added (lots of) Cointreau to the cherries, soaked them overnight and whipped up the ricotta with lemon curd and sherbet.’

We have paired the following recipe with the New Zealand Woollaston Pinot Noir, this silky smooth red is light and fragrant with ripe black cherry and plum. A spicy twist of white pepper flavour compliments the rosemary sprig in the dessert perfectly!



320g ready-made puff pastry

1 egg

1 tbsp icing sugar

250g ricotta

2 tbsp clear honey

325g cherries

1 tsp fresh rosemary


Beat the eggs. Pit and halve the cherries. Finely chop the fresh rosemary.



1 Preheat the oven to 180°C/160°C fan/gas 4.

2 Roll out the pastry and cut a circle 26cm in diameter.

3 Lay the pastry on a baking sheet and score around the edge to create a narrow border.

4 Use a fork to press a pattern into the border, then prick the rest of the pastry base.

5 Bake for 20 minutes.

6 Remove the baking sheet from the oven.

7 Brush the pastry all over with beaten egg.

8 Reserve 1 tsp icing sugar and dust the rest over the pastry.

9 Return to the oven for 5 minutes, until the pastry is golden.

10 Remove from the oven and leave to cool slightly.

11 Spread the ricotta over the pastry and drizzle with the honey.

12 Arrange the cherries on top, then scatter with rosemary.

13 Dust with the remaining icing sugar and serve.



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