New Recipes
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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Chips with Anchovy
A bold and savoury snack platter layered with salty chips, rich anchovies, jamón, and Manchego cheese—perfect for grazing with drinks by the sea. INGREDIENTS • 165g salted potato chips• 60g jamón• 70g anchovies• Manchego cheese, sliced or grated METHOD 1. Spread the salted potato chips evenly across a serving platter. 2. Grate or slice the Manchego cheese and scatter it over the chips. 3. Top with jamón and anchovies, distributing evenly across the platter. 4. Lightly mix to combine the flavours and serve immediately.
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Pickled Octopus (Htapodi Toursi)
A classic Greek-style pickled octopus, perfect for outdoor entertaining. Tangy, aromatic, and beautifully simple. INGREDIENTS • Cooked octopus tentacles or baby octopus• Equal parts red wine vinegar and water (to fill jar)• 2 garlic cloves, sliced• 3 bay leaves• Fresh thyme sprigs• Olive oil (to top and seal jar) METHOD 1. In a saucepan, gently heat equal parts red wine vinegar and water just warm, not boiling. 2. Using a clean 850ml Weck jar, layer the cooked octopus with sliced garlic, bay leaves, and fresh thyme. 3. Pour the warm vinegar mixture into the jar, leaving 1–2cm of space at the top. Fill the remaining space with olive oil to create a seal. 4. Seal the jar with its lid and refrigerate for at least 2 days. 5. To serve, remove the jar from the fridge and allow it to come to room temperature if the marinade has solidified. Once liquefied, pick out the octopus and enjoy.
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Cubano Sliders
A Cuban-inspired twist on the classic slider—layers of juicy pulled pork, smoky ham, melty Swiss cheese, and a tangy mustard-mayo sauce, all tucked into buttery brioche buns. INGREDIENTS • 15 brioche slider buns• 4 Tbsp Dijon mustard• 4 Tbsp mayonnaise• 2 Tbsp unsalted butter, melted (plus extra for brushing)• 3-5 slices deli ham• Pulled pork (https://wheelandbarrow.com.au/blogs/recipes/pulled-pork-empanada)• 6 slices Swiss cheese• 1 tsp poppy seeds• Dill pickles, to garnish METHOD Preheat your oven to 180°C. Prepare the buns:Slice the brioche slider buns in half horizontally. Place the bottom halves into the prepared baking dish. Make the sauce:In a small bowl, mix together the Dijon mustard, mayonnaise, and 2 Tbsp of melted butter. Spread half of the sauce over the bottom halves of the buns. Assemble the sliders:Layer the deli ham, pulled pork, and Swiss cheese evenly over the bottom buns. Place tops on. Finish and bake:Brush the tops of the buns with a little extra melted butter and sprinkle with poppy seeds. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5–10 minutes, or until the tops are golden and the cheese is melted. Serve:Let the sliders cool for 5 minutes. Garnish with dill pickles, slice, and serve warm.
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