New Recipes
Whipped Brie with Roasted Olives
Ingredients 200g Brie 1 tbsp of butter 1.5 cups mixed olives 4 tbsp olive oil 1/4 tsp sea salt Chilli Flakes 1/2 tsp thyme 4 garlic cloves 2 tbsp fresh lemon juice 2 tbsp water zest from 1 lemon Method 1. Preheat your oven to 230 degrees celsius. 2. Lay out olives and garlic on a baking dish with 2 tbsp of olive oil, salt, chilli flakes, thyme, lemon juice and whole garlic cloves. Bake for 15 minutes. 3. Roughly chop your brie and place it in a food processor. Add lemon zest, remaining oil, water, the roasted garlic, and some more chilli flakes (optional) to the food processor. Blend ingredients until you get a smooth consistent dip. 4. Pour dip into a serving bowl & serve with roasted olives on top. Use crackers or bread to dip into this delicious dip.
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Pumpkin & Burrata Crostini
Ingredients 2 cups diced raw pumpkin 2 tablespoons extra-virgin olive oil, divided 2 teaspoons chopped fresh sage salt and ground black pepper to taste 1 French baguette 1 clove garlic 1 Burrata cheese Few sprigs of fresh thyme Instructions Preheat the oven to 200 degrees celsius and line a baking sheet with parchment paper. Pile the diced pumpkin on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss with your hands to lightly coat. Spread evenly and sprinkle with sage, salt, and pepper. Bake in the preheated oven until tender, about 20 minutes. Preheat an outdoor grill for high heat and lightly oil the grate. Slice the baguette at an angle into 1/2-inch slices. Brush 1 side of each slice with remaining oil. Cook on the preheated grill until lightly browned, about 1 1/2 minutes per side. Remove from the grill and rub the garlic clove over the oiled side of each baguette slice 3 to 4 times. Lightly smash pumpkins on each baguette slice & Pull apart the burrata and place ontop and garnish with fresh thyme leaves.
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Violet Gin Sour
Ingredients 45mL 23rd Street Violet Gin 75mL Wheel&Barrow Sour Mix Scoop of ice Florals to garnish (optional) Method 1. Scoop ice into your cocktail shaker 2. Add 75mL of Wheel&Barrow Sour Cocktail Mix to shaker 3. Add 45mL of violet gin to the shaker 4. Place top on shaker and shake vigorously for 20-30 seconds 5. Strain immediately into a cocktail glass and pour until a foamy layer appears on the top of the cocktail. Serve with a floral garnish.
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Baked Croissant French Toast
Ingredients 8 x large eggs beaten 1 cup of milk 1 cup thickened cream 1 Tbsp white granulated sugar 1 Tbsp pure vanilla extract 1 tsp ground cinnamon 1/2 tsp salt 10-12 medium-sized croissants 1/3 cup maple syrup 1/4 cup butter thinly sliced 1 punnet Blueberries Method 1. Lightly grease your cast-iron pot. 2. In a large mixing bowl whisk eggs, milk, cream, sugar, vanilla, cinnamon, and salt. 3. Cut all croissants in half length ways, similar to how you would when preparing a sandwich croissant. Place half the cut croissants evenly at the bottom of the pot. 4. Pour half the egg mixture over the croissants in the cast-iron pot and drizzle some maple syrup all over. 5. Place the other half of the croissants on top of the croissant mixture and pour remaining egg mixture over the top. Cover the pot and place in the fridge overnight or for at least 30 mins. 6. When you are ready to bake the mixture, remove the pot from the fridge and let it sit at room temperature for 30 mins. 7. Preheat oven to 175 degrees celsius. 8. Top the croissants with thinly sliced butter and place in the oven for 45-50 mins or until the bake is golden on the top. 9. Serve the baked croissant french toast with some maple syrup drizzled on top, blueberries, and ice cream if you would like. Enjoy!
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Goat's Cheese Stuffed Dates
Ingredients 15 x large dates 1/2 cup of goat's cheese 1/4 cup walnuts 1 tsp honey 1 Tbsp fresh thyme Instructions 1. Slice all dates in half length-wise and remove pits. 2. Sprinkle and even amount of walnuts (1-2) onto each half of the dates. 3. Smear equal amounts of goats cheese on each date 4. Lightly drizzle honey and sprinkle fresh time on top. Enjoy!
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Roast Garlic & Rosemary Crusty Bread
Ingredients 1 head garlic 1 teaspoon olive oil 1 drizzle sesame oil sprinkle of salt to taste 2 ¼ teaspoons active dry yeast 1 teaspoon honey 1 ¼ cups warm water 1 ½ teaspoons Kosher salt 2 Tablespoons fresh chopped rosemary 3 cups (360 grams) All-Purpose flour, plus extra for dusting 1 Tablespoon olive oil Method 1. Preheat the oven to 200 degrees celsius 2. Cut off the top of the head of garlic to expose the cloves inside 3. Place garlic in baking tray, drizzle with olive oil, and sprinkle with salt 4. Cover the garlic and roast for 35-40 minutes, or until garlic cloves are soft 5. Combine yeast, honey, and warm water into a large mixing bowl. Let the yeast proof for about 5 minutes until the mixture is foamy. 6. Chop roasted garlic cloves and add to the bowl along with rosemary and salt. 7. Wait a few minutes and then mix in the flour with a wooden spoon until a dough is formed. 8. Drizzle dough with olive oil and sesame oil (for a more nutty taste), ensuring the whole dough is covered on all sides. Wrap the dough in a tea towel and leave on the counter to rise for 1 hour. The dough will be ready when it is about double the size. 9. Once double in size, pour flour onto your counter and gently place the dough in the flour. 10. Gently pull each corner of the dough into the center of the loaf one at a time. Do this for each corner 4-5 times until the dough feels firm. Flip the dough over on your surface and lightly twist in circles against the counter and with your hands to make a rounded shape. 11. Place your empty cast iron dutch oven in the oven and preheat the oven to 230 degrees celsius. 12. Place flour in a mixing bowl and place dough inside. Cover with a tea towel and allow it to rise for a further 30 mins. 13. When the oven is hot, safely remove the hot dutch oven from the oven. 14. Gently tip your dough out of the bowl onto a large piece of baking paper. Ensure the 'seam' side is facing upwards to give the bread a nice crusty texture on the top. 15. Carefully place the dough on baking paper inside of the dutch oven. The baking paper will make it easier for you to remove the bread once cooked. 16. Place your lid on your dutch oven and carefully place the dough into the oven. Cook bread for 30 mins. 17. After 30 mins check that your bread is slightly browned and crusty. Sprinkle some rosemary on the top of the bread and cook uncovered for a further 10-20 mins until the bread has deepened further in colour. 18. Once the bread is cooked, carefully remove from the oven and use a spatula to remove cooked bread from the dutch oven, and place it onto a cooling rack. Cool the bread for 20 minutes and then enjoy!
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Labneh with Seasoned Lamb Mince
Ingredients Labneh 4 cups of full-fat yoghurt (makes 2 cups of labneh) 1 teaspoon of salt Splash lemon juice Lamb Mince Garnish 300g minced lamb 20g olive oil 1 red chilli chopped 2 garlic cloves crushed 20g coriander root chopped 1 tsp ground cumin 1 tsp ground coriander 1 tsp sumac powder 1g kashmiri chilli powder 50g toasted pinenuts 50g soaked currents Salt and pepper Pomegranate seeds to garnish Mint and coriander leaves to garnish Pomegranate molasses to drizzle Method For Labneh Stir salt into yoghurt and mix well Place a strainer over a mixing bowl, and then place a clean tea towel over the strainer and bowl. Then pour the yoghurt salt mixture into the tea towel. Fold the tea towel over so the mixture is covered, and then place in the fridge for 24 hours. After 24 hours, check to see if the labneh is as thick as you would like (generally a dip consistency), and then pour out the whey from the bowl. Use a spoon to spread the dip on a board or plate in a circular motion, and set aside. For the Lamb Garnish 1. In a medium pan heat the oil and add the lamb mince and stir until cooked. Remove from the pan. Heat a little more oil and add garlic, coriander root and chilli. Add the lamb back into the pan and season with salt and pepper. Add cumin, sumac, kashmiri chilli, and season to taste. Grab your prepared labneh and the spoon over the lamb mixture on top. Sprinkle pine nuts, pomegranate seeds, currants, chopped coriander, and mint over the lamb and labneh. Drizzle olive oil and pomegranate molasses over the dish, and serve with toasted pita bread or Turkish bread.
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Sgroppino Cocktail
Ingredients 1 scoop frozen lemon sorbet 30mL vodka Prosecco Method Place 1 scoop of lemon sorbet ice cream into a cocktail glass Pour 30mL of your preferred vodka over the lemon sorbet Top up the mixture with prosecco until the glass is full. Enjoy!
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Espresso Martini Pavlova
Pavlova 6 egg whites 1½ cup caster sugar 2 Tbsp corn flour 2 tsp white vinegar Espresso Martini Syrup 200ml Wheel&Barrow Espresso Cocktail mix 2 Tbsp vodka 1 tsp arrowroot Cream Layer 600 ml thickened cream ½ Tbsp cocoa powder 100ml VOK coffee liqueur 200g Greek yogurt 100g 70% Dark chocolate cut into shards. PavlovaPreheat oven to 180°C. Draw 20cm circles onto 3 separate sheets of baking paper and place each onto baking trays. Beat egg whites in the large bowl of an electric mixer, starting on low speed and gradually increasing the speed as they get foamy. Gradually add sugar and continue to beat for 8 minutes or until thick and glossy. Fold in corn flour and vinegar. Dollop mixture onto baking paper. Use a spoon or spatula to spread and cover the circles. Reduce oven temperature to 150°C. Bake the meringues for 1¼ hours until crisp. Turn off oven and prop door ajar. Leave in the oven to cool slowly, for several hours or overnight. Espresso Martini Syrup Pour Espresso cocktail mix into a small saucepan and bring to boil, then remove off heat. Combine the vodka and arrowroot in a small bowl, stirring to make a smooth liquid. Add vodka/arrowroot liquid to Espresso mix and stir to combine. Add back onto heat and bring to boil continually stirring, take off heat and let cool. Cream Layer Using an electric beater, whip thickened cream into soft peaks. Sift in cocoa powder and pour in coffee liqueur and Greek yoghurt. Whip to stiff peaks. AssemblePlace one pavlova base on cake stand and cover with 1/3 of the whipped cream. Repeat each layer finishing with Espresso Martini syrup drizzle on top followed by chocolate shards.
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Tiramisu
For the syrup 300ml Wheel&Barrow Espresso Martini mix 2 Tbsp Cocoa Powder For the Cream 3 large eggs (150g) 100g sugar 250 mascarpone cheese 2 tsp VOK coffee liquor Vanilla extract to taste 200g heavy cream (whipped) Lady fingers (Savoiardi) Cocoa powder for dusting Method Place a small pot of water on stove and bring to a light simmer. In a large heat proof bowl add cracked eggs and sugar and mix together. Place the bowl of egg mixture over the saucepan and whisk constantly so the eggs don’t cook. The mixture should thicken and have a pale colour after approx. 5 minutes, temperature reads 55-66C. Take mixture off heat and place into stand mixer, whisk until cool, 3-5 mins. Slowly add the mascarpone, coffee liqueur and vanilla extract, whisk to combined. Fold in the whipped heavy cream and refrigerate mixture for 1-2 hours. Assemble In a small bowl whisk together espresso martini mix and cocoa powder and put aside. Using a dish 35x23cm (lasagne dish), soak the ladyfingers into the espresso mixture for no more than 1-2 seconds and arrange them in one layer in dish. Spread half of the cream mixture evenly over the lady fingers. Repeat another layer with lady fingers dipped into the espresso mix, followed by the rest of the mascarpone mixture. Cover and refrigerate overnight. Dust off with cocoa powder to serve.
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Port & Tonic
Serves 1Ingredients 30ml Port 60ml Tonic Water Blueberries to garnish Method Pour Port into a glass tumbler. Add shaved ice. Top off each glass with tonic water. Garnish with blueberries on a cocktail pick.
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Spicy Sour
Ingredients 6 slices green chilli 60ml Whisky 45ml grapefruit juice 45ml Wheel&Barrow Sour Mix 15ml lime juice Garnish: rosemary sprig Method Add the chilli slices to a shaker and muddle. Pour whiskey, juices, Wheel&Barrow Sour Mix and ice in to a shaker and shake until well-chilled. Strain into a martini glass or highball glass over ice. Garnish with a rosemary sprig, torched if desired.
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