New Recipes
Greek Margarita
A refreshing coastal cocktail with a Mediterranean twist - ouzo, mint, and citrus shaken into a vibrant spring sip. INGREDIENTS • 45ml ouzo• 75ml Wheel&Barrow margarita mix• Handful of mint leaves• Soda water, to top up• Mint sprig and lime wedge, to garnish METHOD 1. Fill a cocktail shaker with ice. Add the ouzo, margarita mix, and mint leaves. 2. Shake vigorously for 20 seconds. 3. Strain into a tall glass filled with ice. Top up with soda water. 4. Garnish with a sprig of mint and a lime wedge. Serve immediately.
Learn more
French Onion Gnocchi Bake
INGREDIENTS • 1 Tbsp olive oil• 1 Tbsp unsalted butter• 1 large onion, thinly sliced• ¼ cup white wine• 1 Tbsp fresh thyme, chopped• 500ml beef broth• 500g gnocchi• Salt and pepper to taste• 200g shredded Gruyère or Swiss cheese• 8–10 slices of toasted French bread METHOD 1. Preheat oven to 180°C. In a cast iron pot, melt olive oil and butter over medium heat. Add onions and cook until caramelised (about 20 minutes).2. Deglaze the pan with white wine, scraping up browned bits. Stir in thyme and beef broth and bring to simmer.3. Add gnocchi and cook until tender and sauce thickens (5–10 minutes). Season with salt and pepper.4. Top with cheese and transfer to oven. Bake for 30 minutes until bubbly, then grill for 2–3 minutes for a crispy top.5. Serve with toasted French bread for dipping
Learn more
Garlic, Chilli & Parmesan Dipping Oil
INGREDIENTS • 1-2 cloves garlic, finely minced (fresh)• ¼ tsp chilli flakes (dried)• ½ tsp dried oregano• ¼ cup freshly grated parmesan cheese• ¼ cup extra virgin olive oil• Freshly ground black pepper & salt, to taste• Fresh chopped parsley (for serving) METHOD 1. In a shallow bowl or plate, combine the minced garlic, chili flakes, oregano, and grated parmesan.2. Pour olive oil over the mixture. Stir to combine. Season with salt and pepper to taste.3. Garnish with fresh parsley.4. Serve with your favourite bread.
Learn more
Parmesan & Rosemary Rustic Bread
INGREDIENTS • 450g bread flour + extra for shaping• 2 tsp instant yeast (or 1 sachet)• 2 tsp salt• 80g grated parmesan• 2 Tbsp rosemary, finely chopped• 375ml lukewarm water METHOD 1. In a large bowl, combine flour, yeast, salt, parmesan, and rosemary. Mix, then add water. Stir until a shaggy dough forms. Cover and let it rise in a warm place until doubled in size (45 minutes to 2 hours).2. Preheat oven to 250°C (fan) and place cast iron pot inside.3. Lightly flour a surface and turn out the dough. Fold edges to form a rough ball. Transfer onto baking paper, seam-side down and slash the top.4. Remove pot from oven. Carefully place dough (with baking paper) into the pot. Bake covered for 30 minutes, then uncover and bake for another 15 minutes until golden brown.5. Cool on a wire rack for 15 minutes before slicing. Enjoy! Note: You can make this ahead. After Step 1, cover and refrigerate the dough for up to 2 days. When ready to bake, remove from the fridge, let it come to room temperature for about 45 minutes, and continue with Step 2.
Learn more
Lemonade Scones
INGREDIENTS • 3 ½ cups self-raising flour, plus extra for dusting• 250ml thickened cream• 250ml lemonade• Milk for brushing scones To Serve • Whipped cream• Jam Makes approx. 12 scones METHOD 1. Preheat oven to 180°C fan and line a baking tray with baking paper.2. In a large bowl, combine flour, cream, and lemonade. Mix gently until just combined, avoid overmixing, as the scones will be dense. The dough should be soft and slightly sticky.3. Lightly flour a surface and turn out the dough. Knead 3-5 times to bring it together, then gently shape it into a 2.5cm thick disc.4. Use a 6cm round cutter, pressing straight down. Flour the cutter between each cut.5. Transfer scones to the tray, placing them slightly touching to help them rise.6. Lightly brush the tops with milk and bake for 15 minutes or until golden.7. Let cool on a wire rack and cover with a tea towel to keep them soft.8. Serve warm with plenty of jam and whipped cream
Learn more
Honey Cake with Figs & Blackberries
INGREDIENTS 400g / 2 cups all-purpose flour 200g / 2 cups sugar 200g butter 4 eggs 300g honey 250ml black tea (using 2 tea bags) 2 tsp vanilla extract 2 tsp baking powder 1 tsp baking soda 1/2 tsp kosher salt 2 tsp cinnamon 1/2 tsp nutmeg 1-2 Tbsp of blackberry jam 4-5 medium figs 2 x Punnet’s of Blackberries MASCARPONE FROSTING 250g mascarpone cheese 1/2 Tbsp vanilla extract 1/4 tsp salt 250g heavy cream 200-250g icing sugar METHOD: CAKE Preheat the oven to 150°C (fan-forced). Line the base and sides of a 23cm springform pan with baking paper. Place the pan on a large piece of foil, crimping the foil around the edges to seal tightly, then place it on a baking tray. In a large mixing bowl, whisk together the eggs, sugar, butter, vanilla extract, and honey until smooth. Add the hot tea and stir until combined. In a separate bowl, mix the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Pour the batter into the prepared pan and bake for 60-70 minutes or until a toothpick inserted comes out clean. Allow the cake to cool for at least 30 minutes before serving. METHOD: ICING Use an electric mixer to beat the mascarpone, vanilla, and salt for 1-2 minutes to blend and aerate the mascarpone. With the mixer on medium-low speed, slowly pour in the cream. Beat until the mixture thickens to soft peaks. Add 200g icing sugar and mix on medium-low speed. Adjust the sweetness and consistency by adding more powdered sugar if needed. To Assemble: Heat jam in saucepan or microwave to become a syrup. Spread 2-3 tablespoons of blackberry jam evenly over the cooled cake. Let jam cool before frosting. Placing in fridge can speed up the process. Top with the mascarpone frosting, smoothing it gently across the jam. Decorate with 4-5 quartered fresh figs and a handful of blackberries. For the figs, aim for about 4-5 medium ones, but feel free to adjust depending on the size of the figs. Note: As the batter is quite runny, it’s recommended to seal the pan with foil to avoid any leaks. If you’re using a sealed cake tin, you can disregard this step. Enjoy!
Learn more
Smoked Salmon & Rocket Pappardelle with Crispy Capers & Breadcrumbs
Ingredients: 500g pappardelle 2 Tbsp extra virgin olive oil, plus extra if needed 2 tsp butter 4 Tbsp capers, drained 4 Tbsp panko breadcrumbs 4 cloves garlic, crushed Sea salt & black pepper 1/2 cup white wine 1/2 cup sour cream, plus extra to serve ½ tsp chilli flakes 4 tsp lemon zest 500g hot smoked salmon, flaked 2 handfuls rocket leaves 4 Tbsp fresh dill, chopped Method: 1. Cook pappardelle in salted water until al dente. Reserve 1 cup of pasta water and drain. 2. Heat 1 tbsp olive oil in a pan over medium heat. Fry capers until crispy; set aside. 3. In the same pan, add butter and remaining oil. Toast breadcrumbs until golden; set aside. 4. Add extra olive oil if needed, then sauté garlic for 30 seconds. Deglaze with white wine and simmer for 1–2 minutes. 5. Stir in sour cream, chilli flakes, and lemon zest. Season to taste. 6. Toss pasta, salmon, and rocket through the sauce. Loosen with pasta water if needed. 7. Transfer to a serving dish. Top with crispy capers, breadcrumbs, fresh dill. And dollop of sour cream. Serve and enjoy!
Learn more
PEAR WALNUT & PROSCIUTTO SALAD
Ingredients: 2-3 ripe but firm pears Juice of 1/2 lemon 3 cups rocket or baby lettuce 1 cup Spinach 4 Tbsp walnuts Prosciutto slices Fresh ground pepper Dressing: 1 tsp Dijon mustard 2 Tbsp white balsamic vinegar 3 Tbsp macadamia oil or any nut oil Olive oil 2 Tbsp walnuts 1 Tbsp honey Salt and pepper to taste Method: 1. Make the Dressing: In a small food processor, combine mustard, walnuts, and vinegar. Process for 1 minute. While blending, slowly drizzle in the oil through the top. If the dressing is too thick, adjust with extra olive oil to your desired consistency. Season with salt and pepper to taste. 2. Prepare the Pears: Slice the pear into 2cm slices. Sprinkle the slices with lemon juice to prevent browning. 3. Assemble the Salad: Arrange rocket and spinach on plates. Fan out the pear slices on top. Scatter prosciutto and nuts over the salad. Drizzle with dressing and finish with freshly cracked black pepper.
Learn more
BAKED PEARS
Ingredients: 4 small to medium pears, just ripe 2 tsp melted coconut or avocado oil 3-4 Tbsp coconut sugar (or sub organic cane sugar / sub up to half with stevia to taste*) 2 Tbsp maple syrup 1/2 tsp ground cinnamon 1/8 tsp nutmeg 1/4 tsp ground ginger (or sub fresh) 1 Tbsp apple cider vinegar 2 Tbsp lemon juice Optional: vanilla yogurt or ice-cream for topping Method: 1. Preheat oven to 180°C and set out a 23×33 cm (or similar size) baking dish. 2. Halve pears and remove core. Place cut-side up in your baking dish. 3. Top evenly with oil, coconut sugar, maple syrup, cinnamon, nutmeg, ginger, apple cider vinegar, and lemon juice. 4. Flip pears cut-side down and bake for 20-30 minutes (uncovered) or until tender. Then remove from oven, flip cut-side up, and bake for an additional 5 minutes to slightly caramelized the tops. 5. Enjoy as is or with vanilla yogurt or ice-cream. Drizzle with the remaining "caramel sauce" left over in the pan for extra flavour and decadence.
Learn more
Greek Style Loaded Hummus
Ingredients: 2 cups hummus 1/4 cup kalamata olives 1 & 1/2 cups cherry tomatoes 1 small red onion or shallots thinly sliced 2 pepperoncini peppers thinly sliced 1 clove of garlic Oregano Salt & pepper 1/4 cup olive oil Finely chopped herbs (parsley, mint, chives) Sumac or Paprika Method: Toss the veggies, olives, onion and garlic with the oregano and olive oil. Season well with salt and pepper. Toss in the fresh herbs. Spread the hummus onto a serving platter and top with the veggie mixture and garnish with extra herbs, sprinkle with pine nuts and sumac or paprika.
Learn more
Greek Potato Salad
Ingredients: Salad Baby potatoes (unpeeled) Sun dried tomatoes Kalamata Olives Red Onion Capers Fresh dill Feta Cheese Salad Dressing Olive oil Red wine vinegar Garlic Dry Mustard Oregano Thyme Salt & pepper Method: Cook the potatoes: Salt your water and simmer potatoes for about 15 minutes until fork-tender. Make the dressing: Combine dressing ingredients in a jar, shake well, and set aside. Prep the potatoes: Once cooled, cut potatoes into bite-sized chunks. Season the potatoes: Drizzle warm potatoes with caper brine or red wine vinegar and let cool. Toss everything together: Combine potatoes with olives, onion, capers, sun-dried tomatoes, dill, and feta. Toss with dressing and adjust seasoning. Top with extra feta and dill for a finishing touch.
Learn more
Baked Brie
Ingredients: Brie Cheese Garlic Cloves Olive Oil Thyme Method: Preheat your oven to 350°C Unwrap the brie and place it in a cast iron pot Score the top of the brie with shallow cuts in a crisscross pattern Drizzle olive oil over the top of the brie Mince the garlic and tuck them into the scored sections of the cheese Add a few sprigs of fresh thyme on top for extra flavor Bake for about 10 minutes, or until the brie is soft and gooey in the center. Remove from the oven and serve with your favorite crackers or crispy bread for dipping
Learn more