Serve with sweet potato and swede mash and large mushrooms, which have been drizzled in oil and with a dash of balsamic vinegar and microwaved on high for 4 minutes.

Serves 6.

You'll need
6 slices bread, cut into small cubes
1 onion, finely chopped
1 cup currants
2 tbls parsley, finely chopped
1 tsp minced garlic
3 eggs
1 tsp tabasco sauce
Salt & black pepper to taste
6 large beef snitzels, pounded thinly
6 tbls olive oil

Sauce
1/2 cup currants
1 1/2 cups Muscat
2 tsp hot English mustard
1/2 tsp ground cinnamon
1 cup cream
1/2 cup water

Here's how
Combine the bread, onion, currants, parsley, garlic, eggs, tabasco, salt and pepper. Place a handful of this mixture onto each snitzel and carefully roll up. Secure with toothpicks and cover with clingwrap. Leave overnight in the refrigerator for the flavours to combine. In a large frypan heat the oil and cook the olives very gently turning so as to brown each side. To make sauce: Place all ingredients in a saucepan and simmer until the sauce thickens to a rich consistency. Serve on a bed of swede potato mash with a generous ladle of sauce.

Mash

You'll need: 2 medium swedes, peeled and diced 4 large potatoes, peeled & diced 4 tbls butter salt & pepper to taste.

Here's how: Place the swedes and potatoes in a pot of salted water and simmer for 20 minutes. Drain and mash with butter, salt & pepper to taste.

Source: The Australian Dried Fruits Association

Pictures: Angas Park, Murdoch Books.