New Recipes
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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Mojito Margarita
INGREDIENTS A handful of mint leaves 2 limes, cut into wedges 90–120 mL tequila blanco (adjust to taste) 450 mL Wheel&Barrow Classic Margarita Mix (about ⅔ of a bottle) 500 mL soda water METHOD 1. Muddle the aromatics: Add a handful of mint leaves and several lime wedges to the bottom of a large jug. Gently muddle until the mint is bruised and fragrant.2. Add the base: Pour in the tequila and margarita mix.3. Top and combine: Add the soda water and stir well to fully combine.4. Serve and garnish: Pour over ice and garnish each glass with a sprig of mint and a lime wedge.
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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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Havana Passionfruit Mango Daiquiri
A tropical frozen cocktail bursting with mango, passionfruit, and citrus perfect for sipping in the sunshine. INGREDIENTS • 1 cup frozen mango pieces • 3 shots passionfruit pulp • 75ml cocktail mix • 45ml white rum • Juice of 1 lime or lemon • Dried mango, to garnish
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Prawn Cocktail
A luxurious twist on a retro classic juicy prawns served with a bold, creamy cocktail sauce that’s perfect for entertaining. 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 1. In a small mixing bowl, combine the ketchup sauce, salad cream, Worcestershire sauce, horseradish, Tabasco, and cayenne pepper. Mix until smooth and well combined.2. Transfer the cocktail sauce to a serving dish and arrange the cooked prawns alongside or on top.3. Serve chilled, garnished with lemon wedges or fresh herbs if desired.
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Weck Jar Christmas Puddings
Rich, spiced, and beautifully portioned in Weck jars these festive puddings are perfect for gifting or enjoying throughout the season. 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 temperature• 135g 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, and alcohol. Mix well, cover, and set aside overnight (or up to several weeks) to soak. Prepare the jars: Grease 6 × 450ml Weck jars. (Link) https://wheelandbarrow.com.au/products/storage-jar-weck-450ml-gugelhupf Make the batter: Sift the flour, baking powder, salt, cinnamon, and mixed spice into a bowl. Stir in the breadcrumbs. In a separate bowl, beat the butter and brown sugar until light and 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 and 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 and 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 and cooked through. Cool and store: Allow puddings to cool completely. Leave the foil on and place plastic lids on top. Store in a cool, dark place or in the fridge for up to 3–4 months. Reheat and 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 and enjoy with flaming brandy or rum and a scoop of ice cream.
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Mum’s Rum Balls
Two classic versions of a beloved treat fruity or chocolatey perfect for gifting or sharing over the holidays. Fruit Version Makes 15 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 1. Crush the arrowroot biscuits in a large bowl. Add condensed milk, shredded coconut, mixed fruit, cocoa powder, and rum.2. Mix until well combined. Roll into golf ball-sized portions and coat in extra shredded coconut.3. Refrigerate in an airtight container for up to 1 week. Best served at room temperature. Chocolate Version Makes 15 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 1. Crush the arrowroot biscuits in a large bowl. Add condensed milk, shredded coconut, rice bubbles, cocoa powder, and rum.2. Mix until well combined. Roll into golf ball-sized portions. Coat half the batch in chocolate sprinkles and the other half in crushed walnuts.3. 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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Greek Feta Chips
Crispy fries layered with herbs, lemon, and crumbled feta—perfect for sharing at your next outdoor gathering. INGREDIENTS • 700g cooked potato fries• Salt and pepper, to taste• 2 tsp dried oregano• 2 tsp dried thyme• 1 Tbsp fresh dill, chopped• Zest of 1 lemon• Lemon juice, to taste• 100g crumbled feta METHOD Place half of the fries on a serving platter. Sprinkle with salt and pepper, half of the dried herbs, lemon zest, and half of the crumbled feta. Layer the remaining fries on top. Sprinkle with the remaining herbs and zest, a drizzle of lemon juice, and crumble the rest of the feta over the top. Serve immediately while warm.
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Halloumi Skewers
Golden grilled halloumi marinated in lemon, herbs, and olive oil—perfect for alfresco dining or a coastal-inspired BBQ. INGREDIENTS • 450g halloumi cheese, cut into 2cm cubes• 4 Tbsp olive oil• Zest and juice of 1 lemon• 1 Tbsp fresh thyme leaves• 1 Tbsp fresh oregano• Salt and pepper, to taste METHOD 1. In a bowl, mix together the olive oil, lemon zest and juice, thyme, oregano, salt, and pepper to create the marinade. 2. Add the halloumi cubes to the marinade and let soak for 10 minutes. 3. Thread the marinated halloumi onto skewers. 4. Preheat the grill to medium-high heat. Grill the skewers for 8–10 minutes, turning occasionally, until the cheese is golden and lightly charred. 5. Let rest for a few minutes before serving. Garnish with extra fresh herbs and a squeeze of lemon juice.
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