About Cate

Opal Ski Club member since 1974


Zena’s Penne With Veal
(Based on Guy Grossi recipe from Gourmet Traveller May 2006)
Serves 6

60ml (¼ cup) olive oil
1 onion, coarsely chopped
2 gloves garlic, thinly sliced
200gm dried porcini mushrooms, soaked in water for 1 hour, drained
90gm (⅓ cup) tomato paste
250ml (1 cup) dry red wine
250ml (1 cup) dry white wine
1kg veal rump, cut into 2cm pieces
2 stalks each of basil and sage (leaves removed) finely chopped
1 stalk rosemary (leaves removed) finely chopped
2 star anise
¼ teaspoon freshly ground nutmeg
1kg dried penne
Freshly grated parmesan to serve

Heat 2 tbsp olive oil in a large heavy-based saucepan, add onion and garlic and sauté over medium heat for 5 minutes or until onion has softened.  Add drained mushrooms and cook.

for 1 minute, then add tomato paste and cook, stirring for 3 minutes or until tomato paste caramelises.  Add red and white wine and bring to a slow simmer.

Heat remaining oil in a large frying pan, add veal in batches and cook over high heat until browned.  Return all meat to pan and add herb stalks, star anise and nutmeg.  Stir to combine, then add to saucepan, season to taste with sea salt and freshly ground black pepper, reduce heat to low and simmer for 30-45 minutes or until veal is tender.

Cook penne in a large saucepan of boiling salted water for 8 minutes or until al dente, then drain.

Combine penne and sauce and serve with grated parmesan.



(Club weekend dessert 2011)


1 ¼  cups Plain Flour
½ teaspoon salt
½ teaspoon cinnamon
¼ cup sugar
1 teaspoon baking powder
2 teaspoons grated lemon rind
125g butter
1 egg yolk
2 tablespoons dry sherry 

Sift together dry ingredients, add grated lemon rind. With pastry blender or two knives, cut in butter. Beat egg yolk and sherry together. Add to flour mixture, mix well, forming a smooth ball.

Roll out pastry, line 28cm x 18cm (11in x 7in) lamington tin, trim edges. 

2 – 3 green apples
2 eggs
½ cup sugar
2 tablespoons plain flour
2 teaspoons grated lemon rind
1/2 cup cream
250g package cream cheese
1 tablespoon mixed peel
¼ cup raisins
¼ teaspoon salt
300ml cream, extra
1 teaspoon cinnamon 

Peel and core apples, cut into quarters, then slice thinly. Arrange in overlapping lines in pastry shell. Beat eggs and sugar until thick, gradually add sifted flour, add lemon rind, cream, softened cream cheese, peel, chopped raisins and salt; mix well. Pour over apples. 

Bake in moderate oven 1 to 1 ¼ hours.

Serve warm with extra whipped cream and cinnamon or allow to become cold, spread top evenly with the extra whipped cream, sprinkle with the cinnamon.