Hazelnut and Peach Sable

Pre-heat the oven to 190°C. Place the hazelnuts, flour and salt in a food processor and pulse until the nuts are finely chopped. Cream the butter and the caster sugar together until light and fluffy. Add the flour and nut mixture and gently combine. Tip onto the bench and bring together into a flat disc. Wrap in plastic wrap and chill for half an hour.

Roll out the pastry and cut into 12 x 9cm round discs or 12 9x6cm rectangles. Transfer to a lined baking tray and cook for 8-10 minutes or until a light golden colour. Allow to cool a little before carefully transferring to a cooling rack.

Peach cream: Peel one peach and purée until smooth. Combine the puree, crème fraîche, cream, lime juice and zest in a small bowl. To serve: Slice the remaining peaches into 8 slices each. Layer each dessert up in the following order: biscuit, cream, peach slices, cream then another biscuit. Dust with icing sugar and serve. Serves 6

Wine Match: Warre’s Otima 10 Year Old Tawny Port (500ml) This port has lovely nutty, sweet notes which should go perfectly with the flavours of this dish. Over $40