New Recipes
Passionfruit Pav cocktail
Ingredients: Wheel&Barrow Passionfruit Margarita cocktail mix 30ml Gin Tonic Mini Meringues Method: For the glass: Place crushed meringue into a small plate. Coat the inside of a tumbler with passionfruit margarita cocktail mix to rim. In a small bowl, put some cocktail mix and coat the rim of the glass. Angle the glass into crushed meringue to coat the rim. For the cocktail: Fill the tumbler with ice, add gin, and top with tonic. Garnish with a mini meringue.
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Lemon Pasta
Ingredients: 500g of spaghetti. 2 lemons. 50ml lemon juice. 6 tbsp olive oil. 80g of unsalted butter. 40g finely grated Parmesan. 100ml pasta water. Basil leaves (approximately a handful), roughly chopped Instructions: 1. Cook your pasta in salted boiling water with large slices of lemon peel from 1 lemon. Cook until it's al dente.2. In a separate pan, add olive oil and slices of peel from second lemon (avoid the white parts of your lemon as it will make everything bitter).3. Then add the butter and lemon juice (around 50ml) and cook for 3-4 minutes over low heat, making sure the lemon peel doesn't burn.4. Strain your pasta and reserve 100ml of the pasta water.5. Add the pasta to the pan with Parmesan and the reserved pasta water.6. Finish the cooking time in the sauce and add basil. Season to taste.7. Serve garnished with fresh basil and more lemon peel.
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Passionfruit Chilli Margarita
Ingredients: 1 tbsp Dried Chilli flakes 1 tbsp Salt 2 Tbsp Lime juice 45ml Tequila 75 ml passionfruit margarita cocktail mix Method: For the glass: Place lime juice onto small plate In a second small plate, place salt and dried chilli flakes, then mix them together. Using a coupe or margarita glass, hold the glass by its stem, carefully tip it toward the juice plate at about a 45-degree angle. Dip the glass into the juice, rotating the glass through the juice so that only the outer edge of the rim becomes moist. Repeat this process with the glass in the second plate, coating the outer lip of the glass in the salt/chilli mix. For the cocktail: In a cocktail shaker, add ice, tequila, and passionfruit cocktail mix. Shake vigorously. Strain the cocktail into the prepared glass.
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Lotus Flower
Ingredients: 60ml Wheel&Barrow Blue Lagoon 30ml lychee syrup from Canned lychees 60ml 23rd st pomegranate vodka 7 mint leaves Method: Lightly muddle mint in the base of a shaker. Add the other ingredients, Shake vigorously with ice, and strain into a chilled coupe glass. Garnish with mint and a lychee.
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Lemon Posset
Ingredients: 2 lemons (100ml juice lemon and zest) 600ml evaporated milk 1 x packet Cottees instant pudding mix Caster sugar for top Method: In a mixing bowl, combine the evaporated milk and lemon juice. Whisk until the mixture begins to thicken slightly. Add the instant pudding mix to the bowl and continue to whisk until fully incorporated. You can also transfer this mixture to a separate bowl if needed. Using an electric mixer, beat the mixture on high speed for about one minute until it becomes creamy and well combined. Spoon the pudding mixture into individual glass coupes or serving dishes, and use a spatula to smooth the tops. Garnish each serving with lemon zest. Cover the glass coupes and refrigerate the desserts overnight to allow the flavors to meld and the pudding to set. When serving sprinkle a thin layer of caster sugar on top and use a blow torch to caramelise.
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Lemon Meringue Cake
Ingredients: Cake 225 g plain flour 2 teaspoons baking powder 1 teaspoon salt 220 g sugar 2 tablespoons finely grated lemon zest, plus 2 tablespoons lemon juice 185 g sour cream 2 large eggs 125 g unsalted butter, melted Lemon curd 3 eggs 2 egg yolks 220g caster sugar 1 tablespoon finely grated lemon rind 125ml lemon juice 150g cold unsalted butter, chopped Italian meringue 200g sugar 1/2 cup water 4 large egg whites, at room temperature 1/2 teaspoon cream of tartar Method: Cake Preheat the oven to 180°C Lightly grease 2x 23 cm spring from tins. Line bottom with baking paper. Whisk the flour, baking powder, salt in a medium bowl. In a large bowl, combine the sugar with the lemon zest and rub together with your fingertips. Whisk in the sour cream, eggs and the lemon juice until well blended. Using a spatula, add the wet mixture to the flour mixture, stirring just to blend. Fold in the melted butter. Scrape the batter into the prepared tin, smoothing the top. Bake until the top of the cake is golden brown, the edge pulls away from the side of the tin, and a tester inserted in the centre comes out clean - around 30mins. Lemon curd Makes 1½ cups. Place the eggs, egg yolks, sugar, lemon rind and lemon juice in a bowl and whisk to combine. Pour the mixture into a large saucepan over medium heat and cook, stirring, for 2 minutes or until the sugar has dissolved Reduce the heat to medium and gradually add the butter, 3 pieces at a time, stirring continuously until melted. Continue to cook, stirring continuously, for 4-6 minutes or until the mixture is thickened and coats the back of a spoon. Strain immediately into a medium bowl, cover with plastic wrap and refrigerate for 1 hour or until cold. Tip: You can store this lemon curd in an airtight container or sterilised jar in the refrigerator for up to one week. Italian Meringue In a small saucepan, combine sugar and water. Heat over high heat, stirring constantly until the mixture comes to a boil. Once it reaches a boil, stop stirring. Cook the sugar syrup until it reaches 115°C on an instant-read or candy thermometer. Be cautious not to stir during this process. If sugar crystals appear on the sides of the pot, use a pastry brush dipped in water to brush them down into the syrup. Meanwhile, in the bowl of a stand mixer fitted with a whisk attachment, combine egg whites and cream of tartar. Set the mixer to medium speed and mix until soft peaks form. This means that when you lift the mixer's whisk, the peaks in the egg whites should gently form and slowly collapse back into themselves. This process should take about 2 minutes. With the mixer still running, carefully and slowly drizzle the hot sugar syrup into the egg white mixture. Safety note: Hot sugar can cause severe burns, so exercise caution while doing this step. After adding all the sugar syrup, increase the mixer speed to high and whip the mixture until stiff peaks form. This should take a few minutes. You'll notice that the mixture becomes glossy and holds its shape when the whisk is lifted. Assemble: Place one cake onto a cake stand: Start by placing one of the cake layers onto your cake stand or serving platter. Spread lemon curd over the cake: Using a spatula or the back of a spoon, spread a generous layer of lemon curd evenly over the top of the first cake layer. Place the second cake on top: Gently place the second cake layer on top of the lemon curd-covered first layer. This creates the cake's base structure. Spread Italian meringue over the top: Carefully spread a thick layer of Italian meringue over the top cake layer. Use a spatula to create swirls and peaks in the meringue. This not only adds a decorative touch but also allows the meringue to caramelize beautifully. Torch the meringue: Using a kitchen torch, evenly torch the meringue all over. Hold the blow torch about an 3cm or so away from the meringue and move it in a circular motion until you achieve a golden brown, caramelised finish.
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Naked Gingerbread cake
Gingerbread cake 250g butter 400ml Golden syrup 480ml milk 4 eggs 20g ginger, ground 10g cinnamon, ground 5g mixed spice 5g salt 500g self-rising flour 20g Baking powder 5g Bicarb soda Caramel Sauce 150g caster sugar 150g brown sugar 3g sea salt 135ml water 150g cream 75g unsalted butter Cream cheese frosting 750g cream cheese 1 vanilla extract 80g caster sugar 1 tsp ginger 1/2 tsp cinnamon 2 tsp mixed spice 350ml cream 1 lemon juiced Cake Grease and line base of 3 x 20cm springform cake tins and set aside. Melt butter with golden syrup, then add the milk and whisk in the eggs Sift together the dry ingredients and then fold into the wet mixture. Pour equally into the lined baking tin and bake for about 30 minutes until the centre is cooked. Set aside to cool. Caramel In a saucepan, combine the caster sugar, brown sugar, sea salt, and water. Place the saucepan over medium heat and stir until the sugar has dissolved. Allow the mixture to come to a boil without stirring. Let it cook until it reaches a deep amber colour. Remove the saucepan from heat and carefully whisk in the cream and butter. Be cautious as the mixture will bubble vigorously. Continue whisking until the caramel sauce is smooth and well combined. Let the caramel sauce cool slightly. Poke holes into top of cakes and pour over caramel sauce. Cream cheese frosting In a large bowl, beat cream cheese, vanilla extract and sugar until smooth. Add ginger, cinnamon and mixed spice and mix until smooth. Add the cream and whip until thick and then add the lemon juice. Place in the refrigerator until ready to use. To Assemble Place a first cake on a cake stand and add frosting. Keep layering until you have used the last cake. Spread the rest of the frosting around side of cake until smooth. Scrape some frosting away to reveal cake layers (giving that naked cake look) Decorate top with rosemary trees.
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Roasted Carrots with maple and whipped feta
Roasted Carrots 1kg Dutch carrots 3 TBSP of maple syrup 2 TBSP of olive oil 1/2 tsp of chilli flakes Salt Pepper Whipped feta 60g Greek yoghurt 100 g feta cheese 2 Tbsp olive oil 1 lemon juiced and zested Salt Pepper Roasted Carrots Preheat the oven to 220°C and prepare a baking tray by lining it with baking paper Begin by trimming the tops and of the carrots. If you have larger carrots, it's a good idea to cut them into equal-sized pieces to ensure even cooking. Transfer the cleaned and trimmed carrots onto the lined baking tray. Pour over the maple syrup, oil, chili, salt, and pepper: Drizzle the maple syrup and oil evenly over the carrots. Sprinkle the chili, salt, and pepper evenly over the carrots as well. Gently toss the carrots in the maple syrup, oil, and seasonings until they are evenly coated. You can use your hands or a spatula to do this. Arrange the coated carrots in a single layer on the baking tray. Make sure they are evenly spaced to allow for even cooking and caramelization. Place the baking tray with the carrots in the preheated oven and roast for about 20 minutes or until the carrots are tender and slightly caramelised. Keep an eye on them to prevent overcooking. Whipped feta Place all ingredients into blender and blitz till creamy Assemble Spread whipped feta on platter and place roasted carrots on top
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Shortbread
Ingredients 250g butter ⅓ cup icing sugar plus extra for dusting ⅓ cup corn flour plus extra for dusting ¼ cup sugar ½ teaspoon vanilla 2⅓ cups plain flour Method Preheat the oven to 170°C. Melt the butter over low heat and let it cool slightly. Sift icing sugar and corn flour into a bowl, then add sugar. Add the melted butter and vanilla to the dry ingredients and beat the mixture until it becomes thick and creamy. Mix in the sifted flour until well combined. Roll out the dough to a thickness of 1cm and cut out desired shapes. Re-roll any leftover dough and continue cutting shapes. Bake in the preheated oven for approximately 25 minutes or until the cookies are golden. Remove the cookies from the oven and let them cool on a cooling rack. Once cooled, dust the cookies with a mixture of equal parts icing sugar and corn flour.
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Burrata with Lemon
Ingredients 2 x 150g burrata cheese. 3 tbsp olive oil (divided). 1 tbsp fresh basil leaves, sliced. Zest and juice of 1 lemon. 1 baguette, sliced. 1 clove garlic, halved. Instructions Preheat the oven to 200 degrees Celsius. Brush one side of the baguette slices with 1 tbsp of olive oil, then arrange them on a baking sheet. Toast in the oven for 8-10 minutes or until they are slightly golden around the edges. While the baguette slices are toasting, combine 2 tbsp olive oil, basil, lemon zest, and juice in a small bowl. Once toasted and slightly cooled, rub the peeled garlic clove on the top of the toasted bread. Place the burrata cheese in a medium serving bowl and slice it open with a knife. Pour the lemon-basil olive oil mixture over the burrata. Serve with the garlic toasts.
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Blue Hawaiian
Ingredients 45mL of Rum 60mL of Wheel&Barrow Blue Lagoon Cocktail Mix 30mL pineapple juice 60mL cream of coconut Method 1. Fill a tall cocktail glass with ice. 2. In a cocktail shaker, add ice, rum, pineapple juice, blue lagoon cocktail mix, and coconut cream. 3. Shake until well combined. 4. Pour the cocktail over the ice in the glass. 5. Garnish with pineapple leaves.
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Chorizo Broccolini
Ingredients 1-2 tablespoons flaked almonds 80g cooking chorizo sliced 2 garlic cloves, finely sliced 200g Broccolini 2 tbsp olive oil Method 1. Begin by toasting the almonds in a dry pan over medium heat for around 2 minutes. Be attentive to avoid burning. Set aside. 2. Steam the broccolini for 2 minutes, then drain and set aside. 3. In a frying pan, sauté chorizo and garlic in olive oil until golden and fragrant oils emerge. 4. Combine the broccolini with the flavorful chorizo and garlic mixture. Season with black pepper to taste, garnish with almonds, and serve.
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