New Recipes
Hawaiian Rice
Serves 81 cup cooked basmati rice1 onion10-12 cooked Australian prawns¼ pineapple, diced4 spring onions, sliced50g toasted macadamia nuts, roughly chopped30g toasted shredded coconut½ punnet cherry tomatoes, sliced in half1 firm mango, sliced1 avocado, diced1 shallot, finely sliced1 small cucumber, sliced¼ bunch coriander, roughly chopped1 chilli, finely sliced1 tablespoon, grated ginger2 cloves garlic, crushed30ml soy sauce2 limes, juicedsalt and pepperCombine the ginger, garlic, soy and lime juice together. Adjust seasoning and season with salt and pepper. Combine all ingredients together and toss with dressing. Place into a serving bowl and serve.
Learn more
Hasselback Vegemite Baked Potatoes
Serves 8-1012 small to medium potatoes, peeled20g vegemite200ml hot water500ml vegetable stock20g butterPepper and salt to tasteGrated cheddar cheeseWhisk together vegemite and hot water until dissolved. Add the stock and pour into a baking dish. Season to taste. Slice the potatoes thinly but not all the way to the base of the potato. Place into the baking dish and dot over the butter. Bake at 180°C until tender, basting occasionally, and most of the stock has absorbed. (about 1 hour) Sprinkle over a little grated cheese and return to the oven until melted. Serve hot.
Learn more
Lamington Layer Cake
Makes 4x15cm layers or 3x20cm layers 125g unsalted butter, softened 175g caster sugar 1 tsp vanilla extract 3 large eggs 260g plain flour 15g baking powder 125ml Milk Icing 300g pure icing sugar 40g cocoa powder 30ml coconut oil or unsalted butter 150ml milk 3 – 4cups shredded coconut to coat Raspberry jam (preferably sugar free) 600ml whipped cream 1 punnet raspberries or strawberries to garnish Heat oven to 180°C. Line 4 x 15cm cake tins with baking paper and set aside. Sift together the flour and baking powder. Whip the butter and sugar until light and fluffy. Add the vanilla and eggs one at a time, mixing well before the addition of each egg. Fold in half the flour, then stir in half of the milk. Repeat with remaining flour and milk. Pour the batter evenly into the prepared cake tins and bake for about 12-15minutes until lightly golden and the centre when lightly pressed springs back. Remove from the oven and allow to rest for a few minutes, then remove from the tins and allow to cool completely.Sift together the icing sugar and cocoa powder. Place the shredded coconut in a bowl or on a tray and set aside Heat the milk and coconut oil or butter in a pan and then gently whisk into the icing sugar mixture to a smooth consistency Coat each layer with chocolate mix and toss with shredded coconut. Allow to set. To assemble Place a layer of cake onto a cake stand or serving platter. Top with a little raspberry jam and spread evenly, top with a few spoonful's of cream and repeat for each layer. Top with berries and serve.
Learn more
ANZAC Biscuits
125 grams (4oz) butter, chopped40ml golden syrup4g bicarb of soda2 tablespoons boiling water100g rolled oats150g plain flour160g brown sugar50g desiccated coconutMethodPreheat oven to 180°C. Line baking trays with silicon baking matts. Combine oats, sugar, coconut and flour in a bowl. Melt butter and syrup together. Stir in bicarb soda and water and fold into the dry ingredients. Roll into 25-30g balls. place onto lined trays with adequate spacing to spread, and flatten slightly. Bake for 10-12 minutes or until golden. Allow to cool.
Learn more
ANZAC Icecream Slice
Serves 10-12200g rolled oats300g plain flour200g brown sugar150g desiccated coconut250g butter120ml golden syrup6g bicarb soda60ml waterHeat oven to 170°C. Line a baking tray (swiss roll tray) with baking paper and set aside. Combine the oats, flour, sugar and coconut in large bowl. Combine butter, golden syrup and water and heat until the butter has melted. Add the bicarb soda and fold into the dry mixture. Spoon onto the baking tray and press down evenly with a spatula. Bake for 15-10mins until firm. Before it cools completely cut into layers the size of your loaf tin. This recipe makes 4 layers.Golden syrup icecream (Enough for 1x recipe)750ml cream4 egg yolks150g golden syrup1 Vanilla beanHeat the cream with the scraped vanilla bean. Heat the golden syrup until it starts to get a deeper caramel colour. Remove the vanilla bean then add the cream to the golden syrup. Whip the egg yolks until light and fluffy, and slowly add the cream mix. Cook over a double boiler until it starts to thicken, cool over a bowl of ice and then churn in an icecream machine.To assembleLine a loaf tin and place a layer of ANZAC slice in the base. Spoon over the icecream and then place another layer of ANZAC slice. Place in the freezer and allow to set for several hours or overnight. Remove from the tin and place on a platter and decorate with whipped cream and crushed ANZAC cookies.
Learn more
Pumpkin Damper
Makes 8-10 - Baked in Weck jar size 290ml (30538)2 cups mashed pumpkin2 eggs180ml milk750g SR flour2 tsps cinnamon powder120g butter80g walnuts, roughly chopped80g raisins, washedPumpkin seeds, to garnishBrush jars with butter and set aside on a baking tray. Sift flour and cinnamon and rub in the butter. Combine the mashed pumpkin, egg and milk together. Fold all ingredients together carefully and divide into 8-10 portions and shape into balls. Place into the prepared jars and brush with a little milk and sprinkle with pumpkin seeds. Bake 175°C for 15- 20mins.
Learn more
Egg Nog
6 eggs, separated 200g caster sugar750ml milk250ml cream125-250ml alcohol (spiced rum, cognac, bourbon, brandy) 1 vanilla beanfresh nutmeg or cinnamon, to garnish Whip together the egg yolks and sugar. Heat the cream, milk and scraped vanilla bean and then slowly add to the eggyolks. Pour into a saucepan and cook gently stirring constantly until the mix thickens. Strain into a bowl sitting over a bowl of ice, add the alcohol and allow to cool completely. Allow to cool completely, leave overnight to allow the flavours to develop. Whip 4 of the egg whites to soft peak and fold into the cream base. Pour enough mix for 2 martinis ( about 400mls) into a cocktail shaker full of ice. Shake then strain into the martini chillers. Grate over fresh nutmeg or sprinkle over a little cinnamon. Enjoy anytime. If you would like to share this with children, set some cream base aside without adding the alcohol, and serve as directed. This is enough for about 10-12 martinis. Keep the base mix in the fridge until ready to use. Keeps chilled for 3 -4 days.
Learn more
Tuna Salad
Serves 6-8 as a starter 400g fresh raw sushimi grade tuna or cold smoked tuna Pickled fennel 2 pieces Celery heart sliced mayonnaise (kewpie) fresh rocket, to garnish ¼ lemon very, finely sliced pink peppercorns capers to garnish ¼ Red onion sliced finely 2-3 radishes finely sliced Dill leaves to garnish For the pickled fennel: 1 fennel finely sliced 400 grams white wine vinegar 200 grams water 5 tablespoons sugar 5 teaspoons sea salt 1 lemon skin, finely sliced Bring vinegar, water, sugar and salt to the boil in a small pot. Place fennel and lemon zest in a bowl and pour over hot pickling liquid. Wrap with plastic and allow to cool. Refrigerate. Keeps for months in the refrigerator in a sealed container. On a large serving plate arrange finely sliced tuna. Either scatter over some pickled fennel or arrange in small piles around the plate. In a small bowl combine the celery, rocket, lemon and red onion and toss with a little olive oil and a light season of salt and pepper. Place in the centre and gently scatter over radish, capers and pink peppercorns. Drizzle with a little olive oil and serve with toasted sour dough baguette.
Learn more
Roast vegetables
1 fennel sliced into 1.5cm slices1 kg kipfler potatoes washed cut into chunks1 celeriac, peeled cut into chunks5 parsnips cut in half8-10 shallots peeled1 large or 2 small swedes, peeled and cut into chunks5 bay leavesSalt and pepper1 orange juice,l and zest1 lemon zest and juiceOlive oilA few sprigs of sage½ cup Parsley choppedExtra lemonCombine all ingredients except the parsley in a large bowl and toss to coat. Place onto 2 lined baking trays and bake in the oven alongside the turkey for the last hour of cooking. Roast until tender. Remove and toss through chopped parsley and fresh squeeze of lemon.
Learn more
Roast Turkey
Serves 8For the stuffing - enough for a larger bird about 5kg120g butter1 onion, finely diced100 pancetta or speck diced (optional)3 sticks of celery, diced300g fresh breadcrumbs120g dried cranberries100g chopped macadamia nuts1 lemon, finely zested½ cup parsley, chopped¼ cup sage, chopped ¼ cup thyme, leaves pickedSalt and pepper, to taste1 x turkey 4-5kgextra butter, to brush the turkey1 litre of chicken or vegetable stockCook the pancetta in a pan on low until golden. Remove and set aside. In the same pan melt the butter and add the onion and celery and cook until tender. Add the remaining ingredients and season to taste.Set aside. Rinse and pat dry the turkey inside and out and stuff with stuffing. Tie the legs together and brush with extra melted butter and season with salt and pepper. Place on a rack in a roasting dish and place the stock with a cup of water into the base of the pan. Place in the oven at 170°C and cook for ½ an hour and reduce the temperature to 160°C and cook for 20-30 minutes for each kg of turkey.Spoon over juices during baking from time to time. Remove and cover with foil and allow to rest for about ½ an hour before carving. Alternatively place turkey in a large oven bag and pour in the stock. Seal tightly and cook as above. Pierce a few small holes in the top of the bag.
Learn more
Mulled Wine Marsala Cream & Plum Trifle
For the jelly1.5L water500ml red wine3 star anise1 orange, zested in strips3 cinnamon sticks10 whole cloves350g sugar60ml blackcurrant syrup1 lemon juice and zest38g gelatine sheetsAbout 6 plums finely slicedCombine all ingredients except the gelatine and plums in a saucepan. Simmer for a few minutes and set aside to cool. You can do this a day ahead to allow the flavour to develop. Soak the gelatine sheets in cold water for about 10 minutes until the hydrate. Squeeze out excess water. Strain the red wine liquid and then heat a small amount and dissolve the gelatine in the warmed liquid. Combine all the liquid and pour into the base of a trifle bowl. Add the sliced plums and place in the fridge to set for several hours or overnight.For the pastry cream600ml milk5 egg yolks100g sugar50g cornflour1 vanilla bean scraped60-70ml marsala (or more to taste)2-300ml whipped creamCombine the egg yolks, sugar, cornflour and a little milk and mix to a smooth paste. Heat the milk and vanilla bean until it just comes to the boil. Turn the heat down, add the egg mix and whisk constantly until the mixture thickens. Add the marsala and then spoon into a container and allow to cool completely. When ready to use fold in the whipped cream.To assemble1 plum, finely sliced2-300g sliced panettone or sponge cakePlace a thick layer of marsala cream on the set jelly layer. Then arrange slices of panettone in a concentric circle on top. Spoon over more cream in the centre of the circle and top with sliced plums
Learn more
Gingerbread Decorations
(Makes about 40)450g plain flourPinch salt8g ginger powder10g mixed spice2g ground clove120g unsalted butter140g brown sugar1 egg120g honey1 lemon zest1 tsp vanilla extract200g Icing sugar, sifted for icingSift together the dry ingredients. Lightly mix together the butter, honey and sugar. Add the egg, vanilla and zest. Fold in the flour and combine to form a ball. Roll out on a lightly floured work surface to 4-5mm thick. Cut out shapes with cookie cutters, cutting out a small round at the top to allow for a ribbon, and holes for decoration and place onto lined baking trays. Place trays in the oven and bake at 170°C for about 10 minutes until lightly golden. Remove and allow to cool. For the icing, combine icing sugar and a little water and mix until smooth and piping consistency. Pipe a fine line to outline the cookies and allow to set. Tie a small ribbon in the top hole and use as a Christmas napkin decoration for the table or hang on your Christmas tree.
Learn more