New Recipes
Stir Fried Soy Beans
200g spicy tofu, sliced400g soy beans1 bunch choy sum, chopped80-100g chilli jam1 chilli, sliced2 garlic cloves, crushed½ inch piece ginger, finely choppedPinch saltvegetable oiltoasted sesame seeds, to garnishIn a wok heat a little vegetable oil. Add the garlic, chilli and ginger, and toss. Add the stalks of the choy sum and toss. Add the tofu and soy beans and toss to heat through. Add the leaves of the choy sum, chilli jam and a pinch of salt. Season to taste. Place into a serving bowl, sprinkle with toasted sesame seeds and enjoy with steamed rice.
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Pad Thai Noodles
Ingredients 350g dry wide rice noodles 200g Australian Prawn meat 2 shallots, finely sliced ½ bunch garlic chives, cut into inch lengths 3 garlic cloves, crushed 2 eggs, beaten 200g Bean Sprouts 3 spring onions finely chopped 1/2 cup unsalted peanuts toasted and chopped ½ bunch coriander chopped ½ bunch thai bail 3 eggs 4 Tablespoons tomato ketchup 2 tablespoons soy sauce 3 Tablespoons fish sauce 4 Tablespoons tamarind paste 2 Tablespoons rice vinegar dried chilli flakes peanut or vegetable oil lime, to garnish Place the noodles in a large bowl and pour over boiling water to cover. Allow to sit for about 4-5 minutes until hydrated. Strain and rinse in cold water. Toss through a drizzle of vegetable oil and set aside until ready to use. Combine the tamarind, ketchup, fish sauce and vinegar. Season to taste. Adjust with a little sugar or fish sauce. Heat a little oil in a wok and add garlic and shallot. Add the prawns and toss for 2 minutes until cooked. Place on a plate and set aside. In the wok add the sauce and heat. Add the eggs and loosely scramble them. Add the noodles and toss for a few minutes. Add the prawns bean sprouts and herbs and add a squeeze of lime, add the peanuts and spoon onto a serving platter. Garnish with a few extra bean sprouts, coriander and chilli flakes, peanuts and a wedge of lime.
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Potato, Salmon & Prawn Salad
Serves 4-6 as a Starter3 potatoes sliced and cooked in salted water1 small celery heart, leaves picked4 sprigs fresh thyme1 red witlof¼ red onion 20ml red wine vinegar10g capersrocket leaves½ lemon juiceOlive oil200g hot smoked salmon10 cooked Australian prawns, peeledSlice the red onion and place into a small bowl and season with a little salt and pepper and a pinch of sugar. Drizzle over a little oil and a good splash of red wine vinegar. Set aside and allow to pickle. On a large platter or bowl arrange the cooked potato slices. Drizzle with a little olive oil and season with salt and pepper. Sprinkle over fresh thyme leaves then spoon over a little mustard dressing. Break over the salmon and arrange the prawns. Spoon over a little more of the mustard dressing. Sprinkle over the onions, capers and celery leaf and a few witlof leaves. Drizzle over a little more dressing. In another bowl toss the rocket leaves with a little lemon juice a drizzle of oil and salt and pepper and pile onto the centre of the plate. Enjoy this easy, light summer salad.1 tablespoon Dijon mustard60ml olive oilsalt and pepper20g honey1 lemon juiced Combine together; adjust seasoning to taste and set aside.
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Fig Yoghurt Cake
Serves 8-101.2kg natural Greek style yoghurt200ml whipped creamsoft brown sugar, about 40-50g4 fresh figs, slicedfig and walnut bread, to garnish80g pistachio halva, to garnishchopped pistachio nuts, to garnishcoffee figs, to garnishLine a strainer with a chux cloth or muslin cloth. Fold together the cream and yoghurt and start layering by spooning about 1/5 of the yoghurt in the bottom of the strainer and smooth over the top. Lightly sprinkle with a little brown sugar. Continue layering with yoghurt and a little brown sugar ending with a yoghurt layer. Cover and place on a rack with a bowl beneath and place in the fridge. Allow to drain overnight. Invert onto a large platter and sprinkle over fresh fig slices, tear over a few coffee figs and sprinkle over pistachios and halva.Serve with fig and walnut bread and dust with icing sugar.
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Fig Meringue Cake
200g walnuts, roughly chopped350g dried figs, finely diced240g egg whites (7-8 egg whites)1 lemon zest2 tsps vanilla bean paste250g Soft brown sugarPinch of salt250g mascarpone250 cream4 fresh figs, slicedMacerated coffee figs, to garnishGrease and line a 25cm springform cake tin. Whip the egg whites in a bowl with a pinch of salt until stiff peaks. Slowly add the brown sugar and whip until combined. Fold in the lemon zest, 1 tsp vanilla paste, walnuts and figs. Spoon into the prepared cake tin and bake at 160 for about 40 minutes. Remove and allow to cool.Whip the cream until firm and add the vanilla, mascarpone and whip until firm. On a cake plate place the cake in the centre, spoon over the cream and garnish with fresh figs and coffee macerated figs.For the coffee figs, combine 500ml water and 500g of sugar, 1 lemon zest, 2 cinnamon sticks, 25g instant coffee (or more to taste) and 1 vanilla bean and cook until sugar is dissolved. Add 400g dried figs and cook until syrupy. Allow to cool and store in an airtight container in the fridge until ready to use.
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Pumpkin & Fig Salad
½ small pumpkin, thinly sliced 3 figs 1 can lentils, drained 80g gorgonzola picante (or any blue cheese) toasted walnuts pomegranate seeds (optional) olive oil salt and pepper witlof leaves, to garnish Toss the pumpkin slices in olive oil, salt and pepper and roast in the oven until just tender. Remove and allow to cool. On a large serving platter arrange the pumpkin slices and sprinkle over the lentils, gorgonzola pomegranate, walnuts and few witlof leaves. Drizzle over a little olive oil and season with salt and pepper.
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Smashed Fig Salad
Serves 66 fresh figsolive oil, to drizzlesalt and pepper1 burrato or buffalo mozarella6 slices of proscuitoA few toasted walnutsFresh basil leaveschilli oil, to drizzledried fig slices (optional)vincotto, to drizzleLightly smash figs and arrange on a large platter. Drizzle with olive oil and season with salt and pepper. Carefully tear the burrata or buffalo mozarella into the centre and season with pepper. Drizzle with a little vincotto. Drape over the proscuitto slices, sprinkle over the toasted walnuts, fresh basil and spoon over a little chilli oil. Garnish with dried figs and enjoy.
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Classic Gin Tonic
60ml gin Bickford's Indian tonic water Ice Mint Juniper berries Orange slice In a tumbler or highball glass, add ice and pour over gin. Add tonic and stir. Add a few juniper berries, mint leaves and a slice of orange or lemon You can find a great range of glasses from our range of glassware for your next cocktail.
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Aperol Cosmo
60ml vodka30ml lime juice15ml Aperol Shake on ice and strain into a Cosmo glass. Rub the rim with lime zest and drop into glass.
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Classic Martini
70ml gin 15ml vermouth Pour over ice in a cocktail shaker. Shake and strain into a chilled martini glass. Add a large green olive and lemon peel.
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Pineapple Pain Killer
90ml pineapple juice 30ml orange juice 30ml coconut milk 75ml dark rum NutmegPlace juices and rum into a cocktail shaker and shake. Pour over ice into a pineapple glass. Grate over nutmeg.
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Tiki
30ml fresh lime juice 30ml fresh orange juice 30ml light rum 30ml dark rum 30ml triple sec 20ml Bickford's Lime syrup Shake and serve over ice in a tiki mug. Garnish with lime and orange slice and a cheeky umbrella
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