New Recipes
Chicken Soup
Serves 4-6 INGREDIENTS 1 whole cooked rotisserie chicken 3 tbsp olive oil 3 large carrots, peeled & diced 3 celery stalks, diced 1 very large onion, finely diced 8 garlic cloves, minced Large pinch of salt 1L chicken stock 4 cups water (1 litre) 1 bay leaf 2 cups short pasta or noodles of choice (we used spirals) Juice of 1 lemon, plus extra to serve ¼ to ½ cup fresh dill, chopped METHOD Prepare the chickenRemove & discard the skin from the rotisserie chicken. Shred the meat into bite-sized pieces & set aside. Sauté vegetablesHeat the olive oil in a large cast-iron pot (approximately 4.6L) over medium heat. Add the carrots, celery, and onion & cook, stirring occasionally, for 8–9 minutes until softened.Add the garlic & salt & cook for a further minute, or until fragrant. Add liquidsAdd the bay leaf, chicken stock, & water. Increase the heat to high & bring the soup to a boil.Reduce the heat to medium-low, stir in the noodles, & simmer for 10–15 minutes, or until the vegetables are tender & the pasta is al dente.Stir in the shredded chicken, fresh dill, & lemon juice. Season to taste, if needed.Serve hot with extra lemon juice on the side if desired. TOOLS Cast Iron Pot Garlic Crusher Kitchen Measuring Jug Wooden Sauté Paddle Lemon Squeezer
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Roasted Zucchini with Whipped Feta
Serves 6 as a side dish INGREDIENTS 4 zucchini, sliced lengthways into quarters (spears) Olive oil, for drizzling Salt & freshly ground black pepper, to taste 250g marinated feta 1 clove garlic Zest of 1 lemon 2 tbsp lemon juice 1 tbsp Greek yoghurt 1 to 2 tbsp olive oil from the marinated feta METHOD PreheatPreheat the oven to 200°C. RoastingArrange the zucchini spears on a baking tray. Drizzle with olive oil & season with salt & pepper. Roast for 15 minutes, or until tender & lightly golden. Prepare whipped fetaPlace the marinated feta, Greek yoghurt, garlic, lemon zest, lemon juice, and 1 to 2 tablespoons of the oil from the feta into a food processor or blender. Season with salt & pepper and process until smooth & creamy. To serveSpoon the whipped feta onto a platter or shallow bowl and drizzle with a little extra flavoured oil from the marinated feta. Arrange the roasted zucchini spears around the dip.Serve warm or at room temperature. TOOLS Non-stick baking tray Glass oil bottle Lemon squeezer Acacia wood salt pot
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COQ AU VIN
Serves 4-6 INGREDIENTS 8 chicken thighs, bone‑in (or 1 whole chicken, cut into pieces) 1 bottle red wine 60mL brandy 100g plain flour Salt & freshly ground black pepper, to taste 100g smoked speck, cut into strips (lardons) 1 onion, finely chopped 20 pearl onions, peeled (or 6 small onions, halved) 250g swiss mushrooms 8 garlic cloves, lightly crushed 2 bay leaves 5 fresh thyme sprigs 2 tbsp tomato paste Fresh parsley, chopped for garnish METHOD 1. Prepare the chicken Place the chicken pieces in a large dish pour over the red wine. Cover refrigerate for at least 2 hours, or preferably overnight for maximum flavour. Remove the chicken from the wine pat dry. Reserve the wine. Preheat the oven to 180°C. 2. Coat braise the chicken Heat a large cast‑iron pot over medium‑low heat. Add the speck cook until crisp. Transfer to a plate lined with paper towel, leaving the rendered fat in the pot. Increase the heat to medium‑high. In a bowl, mix the flour with salt pepper. Working in batches, coat the chicken pieces in the seasoned flour cook in the pot, turning once, until golden on both sides (about 4–5 minutes each side). Transfer the chicken to a plate. 3. Combine with vegetables Add the chopped onion to the pot cook until softened. Add the garlic cook for 1–2 minutes until fragrant. Add the pearl onions (or halved onions) mushrooms cook for a further 3–4 minutes. Stir in the tomato paste cook for about 2 minutes, allowing it to darken slightly. Add the brandy deglaze the pot, scraping up any browning from the base. 4. Combine cook Return the chicken speck to the pot. Pour in the reserved wine add the bay leaves thyme. Bring to a gentle simmer. Cover the pot transfer to the preheated oven. Cook for 45-60 minutes, until the chicken is cooked through the vegetables are soft. Remove from the oven. Discard the herbs bay leaves, then remove the chicken set aside. Place the pot back on the stovetop simmer the sauce to reduce thicken slightly, skimming any excess fat from the surface. Return the chicken to the sauce warm through. TO SERVE Serve garnished with chopped parsley a creamy bed of mashed potatoes.
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Roasted Cauliflower With Hummus
Serves 4-6 INGREDIENTS 1 cauliflower head, outer leaves removed 60mL olive oil, plus extra for drizzling Salt & freshly ground black pepper, to taste 450g hummus (we recommend pine nut hummus, for extra flavour) 1 tsp toasted cumin seeds 1 tbsp fried shallots METHOD Preheat Preheat the oven to 220°C. Par cook & season Place the cauliflower in the microwave & cook on high for 8 minutes, or until just tender. Transfer the cauliflower to a baking tray lined with baking paper. Rub all over with 60mL of olive oil & season generously with salt & pepper. Roast Roast in the preheated oven for 30 minutes, or until deeply golden & crisp on the outside. TO SERVE Spread the hummus onto a large serving plate, running the hummus around the edge. Sprinkle with toasted cumin seeds & fried shallots. Place the roasted cauliflower in the centre of the plate & finish with a drizzle of olive oil. Serve warm as a sharing platter or side dish. TOOLS Non Stick Oven Tray Glass Oil Bottle Acacia Wood Salt & Pepper Mill
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Winter Spiced Mulled Wine
Serves 4-6 INGREDIENTS Peel of 2 oranges (large strips) Peel of 1 lemon (large strips) Peel of 1 lime (large strips) Juice of 1 orange 200g caster sugar 6 whole cloves 1 cinnamon stick 3 fresh bay leaves 1 whole nutmeg, for grating 1 vanilla pod, halved lengthways 2 star anise 2L soft, dry red wine (try Cabernet Sauvignon, Merlot or Shiraz) METHOD 1. Prepare the citrus Using a vegetable peeler, peel large sections of zest from the oranges, lemon, lime, avoiding the bitter white pith. 2. Infuse the base Place the caster sugar into a large saucepan over medium heat. Add the citrus peels squeeze in the orange juice. Add the cloves, cinnamon stick, bay leaves, about 10 fine gratings of nutmeg. Split the vanilla pod lengthways add it to the pan. 3. Dissolve the sugar with red wine Pour in just enough red wine to cover the sugar. Stir gently allow the mixture to simmer until the sugar has completely dissolved. 4. Reduce, then layer in warm spices Increase the heat bring to a rolling boil. Cook until the liquid reduces to a thick, fragrant syrup. Reduce the heat to low add the star anise remaining red wine. Gently heat for about 5 minutes until warm aromatic, making sure not to boil. TO SERVE Ladle into heatproof glasses serve warm. TOOLS Matte Cream Round Cast Iron Pot Vegetable Peeler Wooden Spoon Kitchen Measuring Cup Ladle
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Cucumber Tea Sandwiches
Makes about 15 round sandwiches. INGREDIENTS 250g cream cheese, softened 25g sour cream 1½ Tbspn fresh chives, finely chopped 1½ Tbspn fresh dill, finely chopped (plus extra fronds for garnish) Salt and freshly ground black pepper, to taste 15 slices soft white bread, crusts removed 30 thin slices cucumber METHOD 1. In a small bowl, combine the cream cheese, sour cream, chives, and dill. Season with salt and pepper and mix until smooth and well combined. 2. Lay the bread slices on a board. Using a round cutter (such as a scone cutter), cut two circles from each slice of bread. 3. Spread a generous layer of the cream cheese mixture onto one side the bread round. 4. Top each with two thin slices of cucumber, then gently press together if making sandwich pairs. 5. Garnish with a small frond of fresh dill. 6. Serve immediately or cover lightly and refrigerate until ready to serve. GET THE LOOK Scone cutterCake stand
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Croissant Bake
INGREDIENTS 1 (10 oz) package of bacon 8 large croissants 8 eggs 2 cups milk 1 tsp garlic powder 1 tsp onion powder 1 tsp pepper 1 tsp salt 1 cup shredded cheddar 3 tbsp chopped chives METHOD 1. Cook the bacon:Fry bacon on stovetop. Transfer it to a paper towel to absorb excess grease, then chop into small pieces and set aside. 2. Prep the croissants:Tear each croissant into chunks. Lightly grease a baking dish, add the croissant pieces, and toast them in a 180°C oven for 10–15 minutes until slightly golden. 3. Make the egg mixture:While the croissants are toasting, whisk together the eggs, milk, garlic powder, onion powder, salt, pepper, and 1 cup cheddar. 4. Assemble the bake:Pour the egg mixture evenly over the toasted croissants. Sprinkle the bacon on top, followed by the remaining cheese and the chives. 5. Bake now or later:You can bake the casserole immediately, or cover it and refrigerate overnight to bake the next morning. When ready, bake at 180°C for 50–55 minutes, then serve warm and enjoy! TOOLS Stoneware baking dishWhiskGrater
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Rustic Slow Cooked Beef Ragu with Fettucine
Serves 4 – 6 INGREDIENTS 800g beef chuck or gravy beef, cut into large chunks 2 tbsp olive oil 1 large brown onion, finely diced 2 carrots, finely diced 2 celery stalks, finely diced 4 garlic cloves, minced 2 tbsp tomato paste 1 cup (250mL) dry red wine (try Cabernet Sauvignon, Merlot or Shiraz) 1 can (400g) crushed tomatoes 1 cup (250mL) beef stock 2 bay leaves 1 tsp dried oregano 1 tsp dried thyme (or a small handful of fresh thyme sprigs) Salt & black pepper, to taste 400g Fettuccine pasta (fresh or dry) Freshly grated Parmesan Fresh basil or parsley (optional) METHOD 1. Brown the beef Heat olive oil in a heavy or cast-iron pot over medium to high heat. Season the beef generously with salt & pepper & sear in batches until well browned on all sides. Remove & set aside. 2. Build the flavour base Using the same pot, reduce heat to medium, adding onion, carrot, & celery. Cook for 8 –10 minutes until soft & lightly golden. Stir in the minced garlic & cook for another minute. Add tomato paste & cook for 1–2 minutes until it darkens slightly. 3. Deglaze & simmer Pour in the red wine, scraping up brown bits from the bottom, then simmer for 2–3 minutes to cook off some alcohol. Add crushed tomatoes, beef stock, bay leaves, oregano, & thyme. Return the seared beef (& any resting juices) to the pot & bring to a gentle simmer. 4. Slow cook Cover & cook on low heat on the stovetop for 2.5–3 hours or until the beef is tender enough to pull apart easily with a fork. 5. Shred & finish Remove the beef pieces from the pot, shredding using two forks. Return the shredded beef to the pot & stir through, then simmer uncovered for another 10–15 minutes to thicken. Season with salt & pepper to taste. 6. Cook the pasta Cook pasta to packet instructions & drain, reserving ½ cup of pasta water. Toss pasta with a few ladles of ragù & splash in some pasta water if needed to loosen & coat the noodles. TO SERVE Plate the fettuccine on a large serving bowl, spoon extra ragù on top, & finish with a generous snowfall of Parmesan & fresh basil or parsley. TOOLS Cast iron potColanderChopping BoardGrater
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HOT CROSS BUN CHEESECAKE
A no‑bake Easter dessert that layers spiced hot cross buns with creamy cheesecake and swirls of blueberry jam. INGREDIENTS • 11 hot cross buns• 380g cream cheese, softened• ⅓ cup caster sugar• 2 cups thickened cream, whipped to soft peaks• 2 Tbspn lemon juice• 1 tsp vanilla essence• 200g blueberry jam, gently heated until runny and cooled• Blueberries to decorate cake METHOD 1. In a large bowl, beat the cream cheese and caster sugar until smooth and creamy. Add the lemon juice and vanilla essence and beat until well combined. Gently fold through the whipped cream until smooth. 2. Line the base of a 25cm round springform tin with baking paper. 3. Slice the hot cross buns in half lengthways. Arrange the bottom halves snugly over the base of the tin. 4. Pour half of the cream cheese mixture over the hot cross buns and smooth evenly with a palette knife. Dollop over half of the cooled blueberry jam. 5. Spoon the remaining cream cheese mixture on top and smooth gently. Dollop over the remaining jam, then use a skewer to lightly pierce the cheesecake layer and create a zig‑zag swirl, take care not to over‑swirl. 6. Place the tops of the hot cross buns over the cheesecake layer and gently press down. 7. Refrigerate for a minimum of 6 hours, or until fully set (overnight is best). 8. To serve, remove the cheesecake from the springform tin and transfer to a serving platter. Decorate with fresh berries or chocolate Easter eggs if desired
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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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