Cocktail Party - Art Exhibition
Taste Art Prize
Kids Art Workshop
Taste Art Workshop
Coly Colour Run
50 Mile Meal
Smoked Meat Competition
Paddock to Plate Precinct
The Watering Hole
Sunrice Coly Cookoff
Coly Cookoff Recipes
Fragrant Coconut Rice with Satay Chicken
Poached Chicken with Mushroom Rissotto
Deep Fried Rice Balls with Caramel Sauce
Chicken Breast stuffed with Wild Rice and Cranberry Stuffing
Big Dave's Paella
Savoury Beef Rolls
Black Rice Coconut Pudding with Caramelised Bananas
Fruity Rice Salad
Sweet Potato and Pumpkin Mash
Savoury Beef RollsRecipe submited by SunRice Coly cookoff contestants Marg and Diana Burge
1 kg Rump Steak
90g Packaged Cream Cheese
1/2 teaspoon Mixed Herbs
Salt and Pepper
1 Tablespoon Soy Sauce
1/2 cup Beef Stock
2 Tablespoons cream
2 Tablespoons chopped Parsley
Combine cream cheese with pepper and herbs.
Trim steak and cut into 8 pieces.
Flatten each piece with meat mallet to approximately 12 cm square.
Spread cream cheese mixture evenly over steak, then roll up and secure with toothpicks.
Lightly coat steak rolls with flour seasoned with salt and pepper.
Heat butter and oil in a pan, add rolls in one layer and cook until even;y browned on all sides. Add combined soy sauce and stock.
Bring to boil, reduce heat,cover and simmer very gently for 10 minutes or until cooked. Remove rolls from pan and remove toothpicks.
Place steak rolls on a serving dish, keep warm.
Boil stock in pan until reduced by half.
Add cream and parsley, and pour over steak rolls.
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