30% OFF Picnic & Melamine

WINTER SALE | Permanent Markdowns

Free Metro Shipping on orders over $129* 
Raw Panforte

Raw Panforte

Makes 1 x 24cm round panforte

INGREDIENTS

Base:

  • 80g chopped almonds
  • 80g toasted hazelnuts
  • 50g rolled oats
  • 25g pumpkin seeds
  • 25g sunflower seeds
  • Zest of 1 orange
  • 1 tsp cinnamon
  • 100ml fresh orange juice
  • 300g dried apricots
  • 110g sultanas
  • 10g mixed spice
  • 10g raw cocoa powder
  • 20g cacao nibs (optional)

Chocolate Topping:

  • 90g coconut oil
  • 60g cacao powder

To Garnish:

  • Extra raw cacao powder
  • Fresh cherries

METHOD

1. Prepare the base

Place the almonds, hazelnuts, oats, pumpkin seeds and sunflower seeds into a food processor. Pulse for approximately 10 seconds until roughly chopped.

2. Add remaining ingredients

Add the orange zest, cinnamon, orange juice, dried apricots, sultanas, mixed spice, raw cocoa powder and cacao nibs (if using). Process until the mixture is well combined and holds together when pressed.

3. Shape & chill

Press the mixture firmly into a lined 24cm round cake tin, smoothing the surface evenly. Refrigerate until firm.

4. Prepare the chocolate topping

Gently melt the coconut oil in a small saucepan over low heat. Whisk in the cacao powder until smooth and glossy.

5. Finish the panforte

Pour the chocolate mixture evenly over the chilled panforte. Return to the refrigerator and chill until the topping has set completely.

6. Garnish & serve

Dust with extra raw cacao powder and garnish with fresh cherries. Slice into wedges and serve.

TOOLS

Tags: Desserts

Related Posts

Scotch Fillet Steak with Chimichurri

Scotch Fillet Steak with Chimichurri

Serves 4 Ingredients For the Chimichurri: 1 large bunch of parsley, finely chopped 1 garlic clove, minced 1 red chili, finely diced (adjust to taste) 2 tbsp red wine vinegar 100ml extra virgin olive oil Salt, to taste Pepper, to taste For the Steak: 4 Scotch Fillet steaks (250g - 300g each) 2 tbsp olive oil Sea salt Cracked black pepper Method 1. Make the Chimichurri: Finely chop the parsley and place it in a mixing bowl. Mince the garlic and finely dice the chili, then add to the bowl. Stir in the red wine vinegar and season with salt and pepper to taste. Gradually mix in the extra virgin olive oil until the chimichurri is well combined. Set aside. 2. Cook the Steak: Remove steaks from the refrigerator 30 minutes before cooking. Pat dry and brush lightly with olive oil. Season generously with sea salt and cracked black pepper. Heat a grill pan or barbeque over high heat. Cook steaks for 304 minutes per side for medium-rare, or to your preferred doneness. Transfer to a plate and rest for 5-10 minutes. 3. Serve: Arrange the steaks on a serving platter and spoon over the chimichurri. Tools Acacia End Grain with Groove Chopping Board (38x26x5cm OR 51x38x5cm) Cast Iron Grill Plate BBQ Set Salad Bowl Set with Servers

Learn more
Olive & Rosemary Bread

Olive & Rosemary Bread

INGREDIENTS 450g bread flour, plus extra for shaping 2 tsp instant yeast (or 1 sachet) 2 tsp of salt 375 mL lukewarm water 1 cup Kalamata olives, pitted & roughly chopped 2 Tbsp fresh rosemary leaves METHOD Prepare & proof the doughIn a large bowl, combine the flour, yeast & salt. Add the water along with the olives & rosemary & stir until a sticky dough forms.Transfer the dough to a lined proving basket or bowl lightly dusted with flour. Cover & leave in a warm place until it doubles in size, about 45 minutes to 2 hours.Carefully transfer the dough onto a sheet of baking paper, seam‑side facing down. Oven PrepPreheat the oven with cast iron pot to 250ºC (fan forced). BakeRemove the hot pot from the oven & carefully lower the dough (holding onto the edges of the baking paper) into the pot. Cover with the lid & bake for 30 minutes.Remove the lid & bake for a further 15 minutes, or until the bread is deeply golden & cooked through. TO SERVE Remove from the pot & cool on a wire rack for minimum 15 minutes before slicing. MAKE AHEAD TIP After the first rise, cover the dough & refrigerate for up to 2 days. When ready to bake, remove from the fridge & allow to reach room temperature for about 45 minutes, then continue from the preheating step. TOOLS Cast Iron Pot Cotton Reusable Bread Bag Bread Bin Acacia Wood Chopping Board Mixing Bowl

Learn more
Zesty Lemon Cream Pie

Zesty Lemon Cream Pie

Serves 8-10 INGREDIENTS 250g digestive biscuits 125g unsalted butter, melted Pinch of salt 2 x 395g sweetened condensed milk ½ cup sour cream ¾ cup lemon juice 1 cup thickened cream ¼ cup icing sugar ½ lemon, thinly sliced, seeds removed (to decorate) METHOD Oven PrepPreheat oven to 160ºC. Prepare the basePlace the digestive biscuits into a food processor & process until they resemble fine crumbs. Alternatively, place them in a sealed zip lock bag & crush with a rolling pin to achieve the same consistency.Transfer the biscuit crumbs to a bowl, add the melted butter & salt, & mix until the texture resembles damp sand.Press the mixture firmly & evenly into the base & sides of a pie dish.Bake the crust for 8–10 minutes, until lightly golden & fragrant. Remove from the oven & allow to cool completely to room temperature. Make the fillingIn a large bowl, whisk together the condensed milk & sour cream until smooth. Add the lemon juice & whisk until thickened & well combined.Pour the filling into the cooled crust, smoothing & return to the oven. Bake for 6–8 minutes, just until set.Remove from the oven & allow to cool, then refrigerate for a minimum of 4 hours, or until fully set. TO SERVE Remove from the oven & allow to cool, then refrigerate for a minimum of 4 hours, or until fully set. Serve chilled. TOOLS Pie Dish Round Cream Light Gold 2 pc Stainless Steel Cake Server Set Blue & White Palampur Oven Mitt Wood Citrus Reamer

Learn more

Contact Information

Shipping Information

Shipping Information

Gift Card Information

G|000000

Gift Card Expiry Date