New Recipes
Cucumber Tea Sandwiches
Makes about 15 round sandwiches. INGREDIENTS 250g cream cheese, softened 25g sour cream 1½ Tbsp fresh chives, finely chopped 1½ Tbsp fresh dill, finely chopped (plus extra fronds for garnish) Salt and freshly ground black pepper, to taste 15 slices soft white bread, crusts removed 30 thin slices cucumber METHOD In a small bowl, combine the cream cheese, sour cream, chives, and dill. Season with salt and pepper and mix until smooth and well combined. Lay the bread slices on a board. Using a round cutter (such as a scone cutter), cut two circles from each slice of bread. Spread a generous layer of the cream cheese mixture onto one side the bread round. Top each with two thin slices of cucumber, then gently press together if making sandwich pairs. Garnish with a small frond of fresh dill. Serve immediately or cover lightly and refrigerate until ready to serve. GET THE LOOK Scone CutterCake Stand
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Croissant Bake
INGREDIENTS 1 (10 oz) package of bacon 8 large croissants 8 eggs 2 cups milk 1 tsp garlic powder 1 tsp onion powder 1 tsp pepper 1 tsp salt 1 cup shredded cheddar 3 tbsp chopped chives METHOD 1. Cook the bacon:Fry bacon on stovetop. Transfer it to a paper towel to absorb excess grease, then chop into small pieces and set aside. 2. Prep the croissants:Tear each croissant into chunks. Lightly grease a baking dish, add the croissant pieces, and toast them in a 180°C oven for 10–15 minutes until slightly golden. 3. Make the egg mixture:While the croissants are toasting, whisk together the eggs, milk, garlic powder, onion powder, salt, pepper, and 1 cup cheddar. 4. Assemble the bake:Pour the egg mixture evenly over the toasted croissants. Sprinkle the bacon on top, followed by the remaining cheese and the chives. 5. Bake now or later:You can bake the casserole immediately, or cover it and refrigerate overnight to bake the next morning. When ready, bake at 180°C for 50–55 minutes, then serve warm and enjoy! TOOLS Stoneware baking dishWhiskGrater
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Rustic Slow Cooked Beef Ragu with Fettucine
Serves 4 – 6 INGREDIENTS 800g beef chuck or gravy beef, cut into large chunks 2 tbsp olive oil 1 large brown onion, finely diced 2 carrots, finely diced 2 celery stalks, finely diced 4 garlic cloves, minced 2 tbsp tomato paste 1 cup (250mL) dry red wine (try Cabernet Sauvignon, Merlot or Shiraz) 1 can (400g) crushed tomatoes 1 cup (250mL) beef stock 2 bay leaves 1 tsp dried oregano 1 tsp dried thyme (or a small handful of fresh thyme sprigs) Salt & black pepper, to taste 400g Fettuccine pasta (fresh or dry) Freshly grated Parmesan Fresh basil or parsley (optional) METHOD 1. Brown the beef Heat olive oil in a heavy or cast-iron pot over medium to high heat. Season the beef generously with salt & pepper & sear in batches until well browned on all sides. Remove & set aside. 2. Build the flavour base Using the same pot, reduce heat to medium, adding onion, carrot, & celery. Cook for 8 –10 minutes until soft & lightly golden. Stir in the minced garlic & cook for another minute. Add tomato paste & cook for 1–2 minutes until it darkens slightly. 3. Deglaze & simmer Pour in the red wine, scraping up brown bits from the bottom, then simmer for 2–3 minutes to cook off some alcohol. Add crushed tomatoes, beef stock, bay leaves, oregano, & thyme. Return the seared beef (& any resting juices) to the pot & bring to a gentle simmer. 4. Slow cook Cover & cook on low heat on the stovetop for 2.5–3 hours or until the beef is tender enough to pull apart easily with a fork. 5. Shred & finish Remove the beef pieces from the pot, shredding using two forks. Return the shredded beef to the pot & stir through, then simmer uncovered for another 10–15 minutes to thicken. Season with salt & pepper to taste. 6. Cook the pasta Cook pasta to packet instructions & drain, reserving ½ cup of pasta water. Toss pasta with a few ladles of ragù & splash in some pasta water if needed to loosen & coat the noodles. TO SERVE Plate the fettuccine on a large serving bowl, spoon extra ragù on top, & finish with a generous snowfall of Parmesan & fresh basil or parsley. TOOLS Cast iron potColanderChopping BoardGrater
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HOT CROSS BUN CHEESECAKE
A no‑bake Easter dessert that layers spiced hot cross buns with creamy cheesecake and swirls of blueberry jam. INGREDIENTS • 11 hot cross buns• 380g cream cheese, softened• ⅓ cup caster sugar• 2 cups thickened cream, whipped to soft peaks• 2 Tbspn lemon juice• 1 tsp vanilla essence• 200g blueberry jam, gently heated until runny and cooled• Blueberries to decorate cake METHOD 1. In a large bowl, beat the cream cheese and caster sugar until smooth and creamy. Add the lemon juice and vanilla essence and beat until well combined. Gently fold through the whipped cream until smooth. 2. Line the base of a 25cm round springform tin with baking paper. 3. Slice the hot cross buns in half lengthways. Arrange the bottom halves snugly over the base of the tin. 4. Pour half of the cream cheese mixture over the hot cross buns and smooth evenly with a palette knife. Dollop over half of the cooled blueberry jam. 5. Spoon the remaining cream cheese mixture on top and smooth gently. Dollop over the remaining jam, then use a skewer to lightly pierce the cheesecake layer and create a zig‑zag swirl, take care not to over‑swirl. 6. Place the tops of the hot cross buns over the cheesecake layer and gently press down. 7. Refrigerate for a minimum of 6 hours, or until fully set (overnight is best). 8. To serve, remove the cheesecake from the springform tin and transfer to a serving platter. Decorate with fresh berries or chocolate Easter eggs if desired
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WECK JAR SALAD
Serves 4, with weck jars approx. 1L capacity INGREDIENTS Salad 2 sweet potatoes, cut into chunks and roasted Rocket 80g slivered almonds, toasted 2 tins chickpeas, drained and rinsed 1 pomegranate, seeds removed 2 pieces danish feta, cut into chunks ½ lemon, juiced 1 cos lettuce, chopped Orange Dressing 1 orange zest and juice ½ lemon juice 80ml olive oil Salt and pepper to taste 2 tsp dijon mustard Tahini Dressing 2 tbsp tahini Juice of 1 lemon Salt to taste 100g natural yoghurt 1 garlic clove crushed METHOD 1. Combine all ingredients for the dressing together and season to taste. 2. For the salad, toss the chickpeas in lemon juice, 1 tsp ground cumin and coriander, ½ tsp chilli powder and salt to taste. Lightly fry the chickpeas for a few minutes, set aside. Layer the salad ingredients in a jar, and drizzle over the orange dressing, and a dollop of the tahini dressing.
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Mango & Lime Pavlova
INGREDIENTS Meringue 6 large egg whites, room temperature 300g caster sugar 1 tsp fresh lemon juice or white vinegar 10g cornflour Lime Whipped Cream 300mL heavy cream (cold) 40g powdered icing sugar 1 lime zest 240mL mascarpone To Decorate 2 fresh mangoes, peeled and sliced thinly 70g passion fruit pulp 1 lime zest METHOD Preheat the oven to 140°C (284°F). Line a baking tray with parchment paper. In the bowl of a stand mixer fitted with the whisk attachment, whip your egg whites until soft peaks form (about 3 mins). Whilst whisking, add the caster sugar one spoonful at a time. (In between each spoon, whisk for 10-15 seconds before adding the next spoonful). Once all the sugar is added, continue whisking for 5 more minutes. Add the lemon juice (or white vinegar), and corn flour and whisk for another 5 minutes. By now, the egg white mixture should be thick and glossy, and the sugar should be fully incorporated. If you rub a bit of mixture between your thumb and finger, there should be no grit as the sugar has fully blended if there is, then continue to whip for a couple more minutes. Place the meringue mixture onto your lined baking tray and gently smooth into the desired shape. Place the baking tray in the oven and immediately reduce the oven temperature to 110°C (230°F) and bake for 1 ½ hours. Then turn the oven off and leave them in the oven for a minimum of 2 hours to cool completely. Once cool, decorate the meringue with lime whipped cream, topped with mango slices, passion fruit pulp and lime zest.
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Summer Burrata and Grilled Peach Salad
INGREDIENTS · 220g burrata cheese· 3 firm, white peaches sliced into quarters· Olive oil spray· 1 tbsp brown sugar· ½ cup balsamic glaze· 4 cups rocket (or baby spinach)· ¼ cup pine nuts (toasted)· ¼ cup olive oil· Cracked black pepper METHOD · Heat a Cast Iron Grill Plate, on medium heat and spray with olive oil.· Prep peach slices by sprinkling the cut side with brown sugar. Grill the peach slices each side for approximately 2-3 minutes, or until the grill lines are visible and you can see the caramelisation of the peach edge. ASSEMBLY · Arrange rocket (or baby spinach) on a large bowl, and layer with grilled peach slices and pieces of burrata. Dress salad with toasted pine nuts (to taste) and a drizzle of olive oil and the reduced balsamic vinegar. Season with cracked black pepper as desired.
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Prawn Cocktail
INGREDIENTS • Cooked prawns• 250ml ketchup sauce• 250ml salad cream• 2 tsp Worcestershire sauce• 1 tsp fresh horseradish• Generous dash of Tabasco (to taste)• Pinch of cayenne pepper METHOD In a small mixing bowl, combine the ketchup sauce, salad cream, Worcestershire sauce, horseradish, Tabasco, & cayenne pepper. Mix until smooth & well combined. Transfer the cocktail sauce to a serving dish & arrange the cooked prawns alongside or on top. Serve chilled, garnished with lemon wedges or fresh herbs if desired.
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Weck Jar Christmas Puddings
INGREDIENTS 1kg mixed dried fruit (e.g. raisins, sultanas, apricots, peel, cranberries, dates) 1 cup brandy, rum or marsala Zest of 1 large lemon Zest of 1 large orange 1 small apple, grated 70g plain flour ¾ tsp baking powder Pinch of salt ¾ tsp ground cinnamon ¾ tsp mixed spice 45g fresh white breadcrumbs 135g butter, at room temperature135g brown sugar 3 eggs 100g slivered almonds METHOD Macerate the fruit: In a large bowl, combine the mixed dried fruit, grated apple, lemon zest, orange zest, & alcohol. Mix well, cover, & set aside overnight (or up to several weeks) to soak. Prepare the jars: Grease 6 × 450ml Weck jars. Make the batter: Sift the flour, baking powder, salt, cinnamon, & mixed spice into a bowl. Stir in the breadcrumbs. In a separate bowl, beat the butter & brown sugar until light & fluffy. Add the eggs one at a time, beating well after each addition. Fold in the dry ingredients, then stir through the soaked fruit mixture & slivered almonds until evenly combined. Fill the jars: Spoon the mixture into the prepared jars, leaving about 2cm at the top to allow for expansion. Cover each with greased baking paper & foil, securing with string. Bake in a water bath: Place the jars in a deep roasting pan. Pour boiling water halfway up the sides of the jars. Bake at 160°C for 1½–2 hours, or until firm & cooked through. Cool & store: Allow puddings to cool completely. Leave the foil on & place plastic lids on top. Store in a cool, dark place or in the fridge for up to 3–4 months. Reheat & serve: To serve, remove the plastic lid but leave the foil on. Re-steam the puddings for 1–1½ hours until heated through. Turn out onto a serving plate & enjoy with flaming brandy or rum & a scoop of ice cream. TOOLS Weck Jar Mixing Bowl Mesh Strainer Roasting Pan
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Mum’s Rum Balls
Makes: 15 (of each version) Fruit Version INGREDIENTS 250g packet arrowroot biscuits 395g tin condensed milk ½ cup shredded coconut (plus ½ cup for coating) 1 cup mixed dried fruit 2 Tbsp cocoa powder 2 Tbsp Beenleigh rum METHOD Crush the arrowroot biscuits in a large bowl. Add condensed milk, shredded coconut, mixed fruit, cocoa powder, and rum. Mix until well combined. Roll into golf ball-sized portions and coat in extra shredded coconut. Refrigerate in an airtight container for up to 1 week. Best served at room temperature. Chocolate Version INGREDIENTS 250g packet arrowroot biscuits 395g tin condensed milk ½ cup shredded coconut 1 cup rice bubbles 2 Tbsp cocoa powder 2 Tbsp Beenleigh rum ½ cup chocolate sprinkles (for coating) 1 cup crushed walnuts (for coating) METHOD Crush the arrowroot biscuits in a large bowl. Add condensed milk, shredded coconut, rice bubbles, cocoa powder, and rum. Mix until well combined. Roll into golf ball-sized portions. Coat half the batch in chocolate sprinkles and the other half in crushed walnuts. Store in an airtight container in the fridge for up to 1 week. Serve at room temperature for best texture.
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Magnolia Trifle
A decadent layered dessert featuring rich chocolate mud cake, creamy chocolate pudding, crunchy pretzels, and gooey caramel and whipped cream perfect for celebrations. INGREDIENTS • 2 × 600g chocolate mud cakes• 1.2kg chocolate pudding mix• 200g pretzels, coarsely crushed• 168g chocolate flakes (for layering + garnish)• 1 × 395g canned caramel, whipped until runny• 1.2kg thickened cream (approx. 600g per layer)• 4 Tbsp McKenzie's cream stabiliser METHOD 1. In a large bowl, whip the thickened cream with cream stabiliser until firm peaks form.2. Crumble the first chocolate mud cake and layer it on the bottom of a trifle bowl.3. Spread half of the chocolate pudding mix over the cake layer.4. Add half of the crushed pretzels and half of the chocolate flakes. Drizzle with half of the whipped caramel.5. Spread half of the whipped cream over the top.6. Repeat the layers with the second crumbled cake, remaining pudding mix, pretzels, chocolate flakes, caramel, and whipped cream.7. Garnish with extra chocolate flakes.8. Refrigerate until ready to serve.
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Lemon Crinkle Cake
A zesty, golden filo dessert with a creamy custard and bursts of blueberry—perfect for a light yet comforting treat. INGREDIENTS • Zest of 1 lemon• 1 packet filo pastry• 100g unsalted butter (plus extra for brushing the pie dish)• 80–100g fresh blueberries• 3 eggs• 300ml thickened cream• 3 Tbsp lemon curd• ½ cup caster sugar• 1 tsp vanilla bean paste• 2 tsp demerara sugar METHOD 1. Preheat oven to 180°C. Melt 100g of butter on the stove or in the microwave. 2. Brush a 25cm pie dish with some of the melted butter. 3. In a mixing jug, whisk together the thickened cream, caster sugar, eggs, lemon zest, lemon curd, and vanilla bean paste until well combined. Set aside. 4. Lay two sheets of filo pastry lengthwise, scrunch them gently, then twist into a loose spiral and place in the centre of the pie dish. Repeat this process with the remaining filo, working outward in a spiral pattern about 5 sets of 2 sheets until the dish is filled. 5. Bake for 10 minutes. 6. Remove from the oven and drizzle the remaining melted butter generously over the filo. Return to the oven and bake for another 10 minutes. 7. Carefully pour the custard mixture evenly over the baked filo. Scatter the blueberries over the top and sprinkle with demerara sugar. 8. Bake for 30 minutes, or until golden and set. 9. Remove from the oven. The cake will puff up but settle as it cools. Serve warm.
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