Romeos - 2020 Family Fresh Christmas Cookbook by info-romeosretail.com

FREE | December 2020

THE

Christmas ISSUE

LOOK THROUGH OUR VISUALLY MOUTH-WATERING COLLECTION OF RECIPES FEATURING

THE BEST OF AUSTRALIAâ&#x20AC;&#x2122;S FAVOURITE BRANDS

Celebrate this Festive Season with Romeo's The Romeo Family loves to support local food producers. We hope that the Romeo’s Family Fresh recipe book will inspire you to enjoy fresh food and fun with your family. When we think of Christmas and the New Year, most of us think of a fresh feast surrounded by our family and loved ones. At Romeo’s we are a family that prides ourselves on supplying you with the freshest local ingredients to celebrate these occasions in style. Whether you want fresh baked rolls, ocean fresh seafood, succulent grain fed meat or our daily market fresh produce, we look forward to serving you soon.

White Christmas Sweet Treats for Christmas!

Kellogg’s® Rice Bubbles® – Stuck on ideas for sweet treats and snacks this festive season? We all get stumped sometimes when we are asked to bring something to a Christmas Party. Why not try turning a well-loved household cereal into an easy to make and tasty festive snack. This recipe is quick, delicious and sure to be a festive season hit with the whole family.

INGREDIENTS

PR E PA R AT I O N

• 250g copha®* (replace with coconut oil) • 3 cups Kellogg’s® Rice Bubbles® • 1 cup desiccated coconut • 3/4 cup icing sugar, sifted • 1 cup powdered milk • 1 cup packaged, dried mixed fruit • Glacè cherries for topping

1. Combine dry ingredients in a mixing bowl. 2. Melt copha slowly over low heat. 3. Cool slightly, pour onto dry ingredients. Mix well. 4. Working quickly spoon into paper patty cases or press into a lamington tin. 5. Freeze until set (about 15 minutes), then store in the refrigerator. 6. Serve cut into squares and top with glacè cherries.

White Chocolate & Raspberry Swirl Mini Cheesecakes

T hese mini cheesecakes will make you swoon! Sweet, creamy and plenty to share. Kellogg’s® Corn Flakes Crumbs – Crushed crumbs made from the classic Kellogg’s Corn Flakes. A delicious flavour and texture which is perfect for adding to or coating any baked or fried family favourites. Versatile to use for those holiday treats like cookies, cake toppings, pie crusts and other sweet desserts.

I N G R E D I E N T S (Makes 24)

F I LL I N G

PR E PA R AT I O N

BASE

• 2 x 250g blocks cream cheese, softened • 1 cup cream • 1/2 cup caster sugar • 2 tbs lime juice • 250g white chocolate, melted • 1 tbs gelatine • 1/4 cup water • 300g frozen raspberries • Fresh raspberries (optional)

1. Place large paper patty pans into a 12 capacity muffin tray. 2. Base: Mix together Kellogg’s® Corn Flakes Crumbs and sugar in a medium bowl. Add butter and stir until well combined. Place 1 tablespoon of base mixture in each patty pan and press down firmly. Refrigerate if required. 3. Filling: Place cream cheese, cream, sugar and lime juice in a large bowl. Beat on high speed until smooth. Slowly add chocolate while still beating.

• 1 3/4 cups Kellogg’s® Corn Flakes Crumbs • 1/4 cup brown sugar • 150g butter, melted

4. Place gelatine and water in microwave-safe jug and mix well. Heat for 20 seconds on HIGH, remove and stir until dissolved. Gradually add to cream cheese mixture while beating. 5. Gently stir in raspberries then spoon mixture into patty pans. Refrigerate for at least 3 hours before serving. Serve with additional fresh berries.

San Marino Maple & Honey Mustard Glazed Xmas Ham

Siena Italian Parma Prosciutto Pizza Prep Time: 2o mins + 1 hr to prove Cooking Time: 15-2o mins

INGREDIENTS (Makes one large pizza)

DOUGH • 225g 00 white flour • 1 teaspoon fast action yeast • 1 teaspoon salt • 1/2 teaspoon sugar • 1 tablespoon Siena Extra Virgin Olive Oil, plus extra for drizzling • 120ml warm water (optional)

TO PP I N G S • 6 tablespoons Siena Sugo Presto Basil Sauce • 125g Siena Buffalo Mozzarella, torn or sliced • 100g Siena Premium Barchetta • Kalamata Olives • 100g Siena Premium Char-grilled Capsicum Strips • 6 slices Siena Italian Parma Prosciutto • 6 ripe cherry tomatoes, halved • 1 teaspoon dried oregano • Salt and black pepper • 50g rocket

PR E PA R AT I O N

• 100g (1/2 cup, firmly packed) brown sugar • 80ml (1/3 cup) maple syrup • 80ml (1/3 cup) honey • 1 tablespoon Dijon mustard • 1 half leg San Marino Cooked on the Bone Leg Ham (approx weight 5 kgs) • Whole cloves, to stud

1. Stir the sugar, maple syrup, honey and mustard in a bowl until the sugar dissolves. 2. Preheat oven to 170ÂºC. Line a large baking dish with 2 layers of non-stick baking paper. Place an oven shelf in the lowest position. Remove all other shelves.

Use a sharp knife to cut around 3. the shank of the ham, about 10cm from the end. Run a knife under the rind around edge of ham. Gently lift the rind off in 1 piece by running your fingers between the rind and the fat. Score the fat in a diamond pattern, about 5mm deep. Stud the centres of the diamonds with cloves. Transfer to prepared dish.

4. Brush one-third of the glaze over the ham. Bake, brushing with glaze every 25 minutes, for 1 hour 30 minutes.

The San Marino collection of gastronomic masterpieces is the result of the San Marino’s commitment to preserve one of Italian culinary traditions. Italy is a country steeped in history and tradition. One of these traditions was that the family would keep a pig. When it came time, this pig would be cured and every part of it would be used to provide the family with food throughout the year. In Italian kitchens or cantinas, a range of home-cured sausages, salami and prosciutto would be found hanging from the ceiling. These cured meats would be served either as an antipasto before a meal or used as an essential part of the primo or secondo piatto (entrée or main course).

PR E PA R AT I O N 1. Sift the flour and salt together into a mixing bowl, add the yeast, salt and sugar, mix with your hands and then make a well in the middle of the mixture. Pour the olive oil and warm water into the well in the middle and gently bring the mixture together into a ball using a sweeping motion with your hands. You may need to add a little more flour or water but you want to end up with a soft pliable dough that leaves the bowl clean. Transfer the dough to a work surface and knead for 3-4 minutes or until silky and smooth and fairly elastic. 2. Lightly oil a clean bowl, place the dough in the bottom, rub the surface of the dough with oil and cover with a clean damp cloth. Put the dough in a warm place and leave to rise for an hour or until it has doubled in size.

INGREDIENTS

3. Knock back the dough, by punching the dough with your hand, turn out onto a floured surface and knead again for about 3-4 minutes. Roll out the pizza to the shape you want, place on a non-stick baking sheet and brush with olive oil. 4. Preheat the oven to 220ºC and evenly spread the basil sauce in a thin layer over the prepared pizza base on a baking sheet. Scatter Kalamata olives, capsicum strips, and top with the torn buffalo mozzarella. Sprinkle with oregano, salt, pepper and a drizzle of extra virgin olive oil.

5. Place the baking sheet on the top shelf of the preheated oven and bake for 15-20 minutes or until the cheese is bubbling and the edges are just turning golden. 6. Slide the pizza onto a serving plate and then top with the Parma Prosciutto, rocket and cherry tomatoes. Drizzle with a little extra virgin olive oil and serve.

Let this honey-glazed ham decorated with aromatic herbs double as your Christmas table centrepiece before carving thick slices.

The Mercuri family founded Siena Foods in 1992. A manufacturer, importer and distributor, Siena has built an enviable reputation in all of the markets it services.

Conscious efforts towards customer service, ensuring product quality and offering competitive prices have enabled the company to grow and thrive.

Try these! The Riverina Dairy Haloumi is locally made and proudly Australian Owned. Just when you thought haloumi couldn’t taste any better, a range of flavour infused haloumi has been crafted to take everyday dishes to a whole new level of deliciousness! Try the Chilli, Basil or Cracked Pepper – all three will leave you wanting more.

T he Works Burger

I N G R E D I E N T S (Serves 4)

B U R G E R SAU C E

PR E PA R AT I O N

• 500g lean beef mince • 1/2 red onion • 1/2 tsp celery salt • Worcestershire sauce • A pinch of chili flakes • 4 brioche or sesame seed burger buns, toasted • 2 vine tomatoes, sliced to serve • 8 slices Swiss cheese • Country Fresh Gherkins, sliced to serve • Oakleaf lettuce, to serve

• 2 heaped tbsp mayonnaise • 2 tsp American mustard • 1 tbsp ketchup • 1 tbsp gherkins, very finely diced • 1 tsp gherkin juice from the jar

1. Mix the burger sauce ingredients together. 2. To make the sweet and sour onions, mix the vinegar and sugar in a bowl and toss the sliced onions in it. Stir now and again while making the burgers. 3. Put the mince in a bowl. Grate the onion on the course side of a box grater. Add the grated onion to the mince bowl along with a splash of Worcestershire sauce, celery salt and chilli flakes. Mix everything with your hands and divide into 8 equal portions. Flatten each portion into a very 4. thin patty. TIP: The patties will spring back in the pan so make them much thinner than you think you need to.

SWEET & SOUR ONIONS • 2 tbsp red wine vinegar • 2 tsp raw caster sugar • 1/2 red onion, very finely sliced

5. Heat a non-stick frying pan on a high heat. Turn the oven to 200°C (fan forced)/180°C (gas). Fry the patties for 2 minutes each side. As you finish frying each batch, transfer the patties to a baking tray. Top each of the 8 patties with a slice of cheese and put in the oven for 2-3 minutes until the cheese melts. 6. Put some of the burger sauce on each bun base. Add lettuce and a couple of slices of tomato. Stack up 2 patties with the cheese, then add more burger sauce, the sweet & sour onions and gherkins. Place the bun tops on and skewer each burger to hold it together.

Haloumi, Lentil & Zucchini Summer Salad with a tangy mustard dressing I N G R E D I E N T S (Serves 4)

PR E PA R AT I O N

SA L A D

M U S TA R D D R E SS I N G

• 2 sliced zucchinis, first cut in half lengthways and deseeded with a spoon. Or alternatively put through a zucchini spiral cutter. • 1 can of lentils 400g, washed and drained • 4 thinly sliced radishes • 180g Riverina Dairy Basil Haloumi 50g lightly toasted pinenuts • • 1/2 cup roughly chopped mint • 4 x lemon cheeks

• • • • •

1/3 cup olive oil 3 tbs white wine vinegar 1 tbs Dijon mustard 1 clove crushed garlic Salt and pepper to taste

1. Cut the haloumi into slices and fry the haloumi on both sides until golden. Allow to cool and then cut further into smaller pieces. Set aside. 2. Combine sliced zucchini (or zucchini noodles) and lentils in a mixing bowl. 3. Toss through the zucchini and lentils the pine nuts, chopped mint and the thinly sliced radish. 4. Mix through the cooled Haloumi pieces.

5. Combine dressing ingredients into a jar and shake until mixed through. Pour the dressing over the salad ingredients and mix through by gently tumbling through the salad with your hands. Place salad into 4 bowls. 6. Serve with a cheek of lemon and cracked pepper.

Prep Time: 15 mins Chill Time: 1o mins

Salad ‘Meals’ need flavour heros. Look no further than Riverina Dairy’s award winning Basil Infused Haloumi. Create a filling and fresh Summer salad with a big Haloumi flavour hit.

Prep Time: 3o mins

Salted Caramel & Chocolate Rum Balls

Gingerbread Layer Cake with Cinnamon Cream

Tis the Season to be Merry Baking It truly is the most wonderful time of the year. For decades, McKenzie’s have been stocking Australian kitchens with quality baking products to help create delicious cakes, biscuits, pies and slices that bring so much delight during the festive season. From our family to yours, we wish you a very Merry Christmas.

I N G R E D I E N T S (Serves 10-12)

CO CO N U T B A L L S

• 250g butter, diced & softened • 1 ¼ cups caster sugar cup golden syrup • • 4 extra large eggs • 2 ¾ cups plain flour • 2 tsp McKENZIE’S Baking Powder • 1 tsp McKENZIE’S Bi-Carb Soda • 2 tsp McKENZIE’S Ground Ginger • 1 tsp McKENZIE’S Mixed Spice • 1 cups warm milk

• 250g plain sweet biscuits • ¾ cup McKENZIE’S Fine Desiccated Coconut • 395g can condensed milk • 1 tsp McKENZIE’S Ground Cinnamon • Extra McKENZIE’S Fine Desiccated Coconut, for rolling • Rosemary sprigs, for decoration

CINNAMON CREAM • 300ml thickened cream • 200g mascarpone • ¼ cup icing sugar mixture, sifted • 1 tsp McKENZIE’S Ground Cinnamon

Prep Time: 4o mins Cooking Time: 5o mins

PR E PA R AT I O N 1. Pre-heat oven to 180°C (160°C fan-forced). Grease and line the base and sides of 2 x 20cm cake pans. 2. Place butter, sugar and golden syrup in the bowl of an electric mixer. Beat until pale and creamy. Add eggs one at a time until well incorporated.

3. Fold in the flour, baking powder, bi-carb and spices, alternately with the milk, until the batter is smooth and well combined. Pour between the prepared pans and bake for 45-50 minutes until golden and an inserted skewer comes out clean. Allow to cool, before removing to a wire rack to cool completely. Once cooled, cut each cake in half, to form four layers. 4. For the cream, beat cream with electric beaters until soft peaks form, add mascarpone, icing sugar and cinnamon, mixing until well combined and mixture has thickened. Refrigerate until required. 5. For the balls, place biscuits in a food processor, pulsing until fine crumbs. Remove to a mixing bowl and stir in the coconut, condensed milk and cinnamon. Mix until well combined. Roll tablespoons of mixture into balls and toss in extra coconut.

I N G R E D I E N T S (Makes 32)

PR E PA R AT I O N

• 315g store bought chocolate Madeira cake • 395g can NESTLÉ Sweetened Condensed Milk • 50g butter, chopped • 1/4 cup (55g) brown sugar • 1 tsp sea salt flakes • 2 tbsp dark rum • 360g NESTLÉ BAKERS’ CHOICE Dark Chocolate CHUNKS • Sea salt flakes, extra, to serve

1. If there is icing, remove from cake and discard. Process cake in a food processor until coarse crumbs form. 2. Place NESTLÉ Sweetened Condensed Milk, butter, sugar and salt in a saucepan over medium heat. Cook, stirring, for 10 minutes or until mixture thickens. Stir in cake crumbs and rum. Freeze for 30 minutes or until set. Roll 2 teaspoons of mixture into balls and place on lined trays. Freeze for a further 30 minutes.

3. Place NESTLÉ BAKERS’ CHOICE Dark Chocolate CHUNKS in a glass bowl; microwave uncovered on MEDIUM (50%) for 1 minute; stir. Repeat process in 30 second intervals until melted and smooth. Using two forks; dip balls into melted chocolate. Place on trays lined with baking paper. Set aside for 1 minute, then sprinkle with salt. Refrigerate for 30 minutes or until set.

Prep time: 1o mins + refrigeration & freezing time Cooking time: 1o mins

6. For assembly, place one layer of cake onto a serving plate, spread with ¼ of the cinnamon cream, top with another layer of cake, continuing until all layers are stacked. Finishing the top with a more decorative swirl of cinnamon cream. Arrange rosemary sprigs upside down into cake and decorate with cinnamon balls. Sprinkle rosemary with extra icing sugar. Serve.

TIPS • Add some finely chopped glace ginger to the ball mixture before rolling or to the cinnamon cream for that extra ginger kick. • Save remaining balls as a snack. These will keep for 1 week in an airtight container in the fridge. • Refrigerate cake for up to 5 days.

Download our latest e-Book from mckenziesfoods.com.au for more wonderful recipes to bake this season.

Deliciously Simple Peanut Butter Chocolate Truffles T his Christmas, why not try these deliciously simple Peanut Butter Truffles made with Australia’s favourite* Bega Peanut Butter. You won’t resist just one.

I N G R E D I E N T S (Makes 20)

PR E PA R AT I O N

• 1 packet (250g) Arnott’s Choc Ripple biscuits • 1/2 cup Bega Peanut Butter • 1/2 cup Farmer’s Table Spreadable Cream Cheese • 1 Tablespoon water • 250g milk chocolate, melted • 100g dark or white chocolate to decorate (optional)

1. Crush biscuits in a food processor to a fine crumb. Add the peanut butter, cream cheese and water and process until combined. 2. Roll into small balls (1-2 teaspoons) and refrigerate until firm. 3. Using a fork, dip the balls into the melted milk chocolate and place onto a lined baking tray. Refrigerate until set. 4. To decorate, drizzle with melted chocolate and refrigerate until ready to serve.

Proudly made in Port Melbourne for over 55 years, Bega produces the best Never Oily, Never Dry Peanut Butter that Australian’s know and love. With no artificial colours, flavours or preservatives across our range, there’s a delicious Bega Peanut Butter for all Australian’s to enjoy. Farmers Union Greek Style Yogurt is a versatile, creamy and delicious yogurt. From breakfast to dinner and everything in between, Farmers Union Greek Style Yogurt’s pleasantly zingy taste is perfect to make anything zing! How do you make your salad dressed to impress or your soup a star? Add a delicious dollop of Farmers Union yogurt. Make Anything Zing!

Farmers Union Carbonara

Farmers Union harnesses the goodness and simplicity of three natural ingredients - milk, cream and cultures to create our deliciously simple yogurt that goes with just about everything.

I N G R E D I E N T S (Serves 4)

PR E PA R AT I O N

• 2 tsb olive oil • 200g bacon, diced • 3 gloves garlic, crushed • 2 egg yolks • 1/2 cup Farmers Union Greek Style Yogurt (FUGY) • 75g parmesan cheese, finely grated • 1 packet of spaghetti • Salt and pepper

1. Heat oil in a large, non-stick frying pan over medium heat. Add bacon and garlic. Cook, stirring, for 10 minutes or until bacon is crispy. Drain on paper towel. 2. Whisk egg yolks, FUGY and three-quarters of the parmesan together in a bowl. Season with salt and pepper.

3. Boil salted water, and cook pasta until al dente. Once pasta is cooked, drain, reserving 1/4 cup of pasta water. 4. Add egg mixture and bacon to pasta. Season with salt and pepper. Toss over low heat until well combined, add in reserved pasta water to loosen sauce if need be. Serve with remaining parmesan and a dollop of FUGY.

Prep Time: 1o mins Chill Time: 3o mins

*Based on scan sales, MAT 04/10/2020 BEGA, the BEGA device and NEVER OILY NEVER DRY are trade marks of Bega Cheese Limited.

Arnott's Butternut Snap Mango Cheesecake Tart Arnott’s Butternut Snap is an Arnott’s icon, made with delicious oats and baked for the perfect crunch! Contains no artificial colours or flavours and is proudly made in Australia.

I N G R E D I E N T S (Serves 8)

CHEESECAKE FILLING

• 2 50g Arnott’s Butternut Snap Cookies • 1/2 cup shredded coconut • 100g butter, melted • Extra shredded coconut, toasted, to serve

• 250g pkt cream cheese, softened • 1/3 cup caster sugar • 1 tsp vanilla extract • 1/2 cup (125ml) thickened cream • 1 1/2 tsp gelatine • 2 tblsp boiling water

MANGO FILLING • 150g (1 large) mango flesh (plus extra mango for garnish) • 1 tblsp caster sugar • 1 tsp gelatine powder • 1 tblsp boiling water

For more delicious Christmas baking recipes, go to Arnotts.com

PR E PA R AT I O N 1. Line the base of a rectangle 12 x 34cm loose-bottomed tin with baking paper. Process 200g Arnott’s Butternut Snap Cookies (keep remaining 50g biscuits to garnish) and coconut in a food processor until crushed. Add butter and

process until combined. Press mixture firmly into the base and sides of the tin. Place in the fridge whilst making filling. 2. Mango filling: process mango and sugar until smooth. Combine gelatin and water in a small jug. Mix well until dissolved. Whisk into mango mixture and stand until mixture thickens slightly (thickened cream consistency). 3. Cheesecake filling: combine gelatin in a small jug with boiling water stir until dissolved. Set aside to cool slightly. Beat cream cheese, sugar and vanilla in bowl, using an electric mixer until combined. Gradually add cream until smooth. Lightly

beat gelatin into cream mixture until combined. Spoon mixture into tart base. Add spoonful of mango filling and swirl mixture using a skewer. Chill for 4 hrs until set. 4. Roughly chop reserved cookies and sprinkle over tart with coconut and extra Mango. Serve.

T I P : Can be made in a 24cm round fluted, loose-based tart tin

Prep Time: 3o mins Chill Time: 4 hrs (or overnight)

Arnott's Choc Ripple Wreath Cake

The Original Choc Ripple is a delicious crunchy biscuit, perfect for eating on its own or in baking. Contains no artificial flavours or preservatives and is proudly made in Australia.

I N G R E D I E N T S (Serves 8-10)

PR E PA R AT I O N

• 900ml thickened cream • 2 x 250g Arnott’s Choc Ripple biscuits • Mixed berries and cherries to decorate

1. Place cream in a large bowl and beat with an electric mixer until cream has firm peaks. 2. Spread approximately 2 teaspoons of cream on a biscuit then sandwich with another biscuit, repeat this process then place your biscuits on their side in a round 20cm base spring form tin, keep adding sandwiched biscuits to form a circle/wreath.

3. Spread the completed wreath with enough cream to cover. You will use approximately 38 biscuits and around 2/3 of the cream. 4. Let chill for 6 hours or overnight. Keep remaining cream to finish off the wreath before serving.

5. When ready to serve, loosen springform tin and take off the side. Gently place your serving plate over the wreath and carefully turn upside down. Spread remaining cream over the wreath and top with your berries and cherries. Easy!

Prep Time: 25 mins Chill Time: 6 hrs 13

Coke Float Popsicles INGREDIENTS

PR E PA R AT I O N

• 1 x 375mL Coca-Cola (Original or No Sugar) (You’ll want to pour this out of the can first to get rid of some of the fizz) • 1/2 cup milk • 1 tbs maple syrup • 1/4 tsp vanilla extract • 1 dash salt

1. Fill your popsicle mold a third of the way with Coca-Cola and freeze until it is mostly solid. 2. In a small bowl, combine milk, maple syrup, vanilla extract and dash of salt. 3. Pour the milk mixture another third of the way into the popsicle mold and also freeze until it is mostly solid. 4. Fill the rest of the popsicle mold with Coca-Cola and freeze until completely frozen. Enjoy!

Pulled Pork Sliders

INGREDIENTS

PR E PA R AT I O N

• 1.35kg pork shoulder cut into 4 large chunks • 1 x 375mL Coca-Cola (Original or No Sugar) • 2 1/2 cups bbq sauce • 1/3 cup brown sugar • 4 tbs apple cider vinegar • 2 teaspoons garlic powder • 1 tsp onion powder • 6 hamburger buns for serving

1. Add pork to a lightly greased pressure cooker/instant pot. Pour Coca-Cola over the pork. Stir together 2 cups bbq sauce, 2. brown sugar, apple cider vinegar, garlic powder, and onion powder. Pour over pork. 3. Place lid on the pressure cooker, sliding into the locked position. Set to pressure cook for 45 minutes. Do a natural release for 10 minutes, then turn valve to the vent position. Once float valve has dropped, remove lid.

4. Use two forks to shred pork into small chunks. Use a slotted spoon to transfer pork to a bowl (discard liquid from pressure cooker) and stir remaining 1/2 cup bbq sauce with shredded pork. 5. Serve pulled pork on hamburger buns. Optional sandwich toppings to take your pulled pork to the next level: mayo, extra bbq sauce, and coleslaw.

Peach Iced Green Tea Refreshing and uplifting, this mocktail is a herbal take on peach iced tea.

It's trifle, but not as you know it!

W H AT YO U N E E D (Serves 2)

PR E PA R AT I O N

• 3 x Pukka Supreme Matcha Green tea bags • 1 peach • 1 lemon • 1 tsp honey

1. Steep Supreme Matcha Green tea in boiling water. Leave to cool in the fridge, overnight or for a few hours. 2. Once cool, blend the Supreme Matcha Green tea with the half the peach, one half of the lemon juiced and honey (if using). 3. After blending, strain through a fine mesh sieve. 4. Pour over ice, garnish and enjoy.

T he matcha in this can put an extra spring in your step, no alcohol needed.

White Chocolate & Raspberry Mousse Trifle

I N G R E D I E N T S (Serves 12)

PR E PA R AT I O N

• 2 x 85g packet Aeroplane Original Raspberry Flavour Jelly • 250g fresh raspberries, or two cups frozen • 375g white chocolate • 1 cup puffed rice cereal • 1 cup dried cranberries • 1/2 cup pistachio kernels • 1 cup flaked coconut • 15g freeze dried berries, roughly chopped • 375ml can evaporated milk, well chilled • 250g cream cheese, softened to room temperature • 600ml thickened cream, whipped • Fresh, chocolate dipped strawberries

1. P repare ONE pack of raspberry jelly as per pack instructions and pour into a large trifle bowl. Drop raspberries into jelly and refrigerate until set (approximately 3 hours). To make white Christmas: 2. Line a large baking sheet with baking paper. Melt chocolate in a large heatproof bowl over a saucepan of simmering water (do not allow bowl to touch water). Fold puffed rice, cranberries, pistachios, coconut and dried berries through melted chocolate. Spoon mixture onto prepared tray, pressing into a thin layer with the back of a large spoon. Refrigerate for 1 hour or until set.

3. Turn slice onto a chopping board. Cut 2/3 of slice into small pieces. Using a sharp knife, cut or break the remaining slice into large shards for later decoration of trifle. To make raspberry cheesecake 4. mousse: Dissolve 2nd pack of raspberry jelly crystals in 3/4 cup (180 mL) boiling water and set aside. Beat evaporated milk with an electric mixer until very thick and fluffy. 5. In a second bowl beat cream cheese until smooth. Continue beating on low speed and slowly pour in jelly until combined. Add whipped evaporated milk and fold through until jelly mixture is evenly distributed.

6. Spoon 1/2 of the raspberry cheese mousse mixture, over the set jelly layer and refrigerate for 15 minutes. Combine half of the whipped cream with the broken white Christmas pieces and spoon onto the mousse layer, smoothing the top. Then gently spoon remaining mousse over white Christmas layer. Cover with plastic wrap and refrigerate until ready to serve. 7. To serve, top with remaining whipped cream, reserved white Christmas shards and strawberries.

T hree Ginger Vodka Spritzer One of our absolute favourites for helping to stoke your inner fire, ginger root is a dream come true for mixologists too.

Both spicy and sweet, ginger can be just the ingredient to give a cocktail recipe a fiery zing and really bring it to life. We've taken things to the next step, by creating a cocktail syrup using our Three Ginger tea. This blend of sweet galangal, ginger and golden turmeric is both refreshing and warming so can be enjoyed come rain or shine. Serve up and enjoy with bourbon, tequila or (like below) vodka.

W H AT YO U N E E D (Serves 2)

PR E PA R AT I O N

• 3 x Pukka Three Ginger tea bags • Vodka • Crushed ice • Dash of Organic, locally sourced honey • 1 organic lemon

1. Cover three Pukka Three Ginger tea bags with 150ml of boiling water, and leave to infuse for 30 minutes in a covered container. 2. Strain to create a Three Ginger essence, and chill this in the fridge for 2 hours.

3. When chilled, stir 50ml of the Three Ginger essence together with 25ml of vodka, a handful of crushed ice, the juice of a quarter of a lemon and a dash of honey. 4. Top up with sparkling water or ginger ale.

Founded in 1910, Bulla Dairy Foods is a dairy

Festive Christmas Hazelnut Pavlova

I N G R E D I E N T S (Serves 10-12)

PR E PA R AT I O N

• 8 egg whites • 400g (2 cups) caster sugar • 1/2 teaspoon white vinegar • 150g (1 1/2 cups) Lucky Hazelnut Meal • 500g mascarpone • 500ml thickened cream • 2 tablespoons Frangelico liqueur (optional) • 125g (1 cup) Lucky Natural Hazelnuts, finely chopped • 100g (1 cup) Lucky Natural Pistachios, finely chopped • 1 punnet strawberries • 1 punnet raspberries • 15 Lucky Natural Hazelnuts • 15 Lucky Natural Pistachios • Gold leaf, for decoration (optional)

1. Preheat fan-forced oven to 160°C. 2. Draw an 18cm diameter circle on 4 separate sheets of baking paper using a dark marker. Turn the baking paper on the reverse side and place each sheet on separate, lightly greased baking trays. 3. Using an electric mixer, beat the egg whites until soft peaks form. 4. With the mixer running, add the sugar, one tablespoon at a time, allowing the sugar to mix through after each addition. Beat until stiff peaks form. 5. Add the vinegar and beat until stiff peaks form.

Prep Time: 1 hr Cooking Time: 4 o mins

specialist, producing a wide range of high quality dairy products which have the delicious unmistakable taste and goodness of real dairy. Bulla has been owned by the same 3 families for 6 generations. A dairy specialist, manufacturing and marketing a wide range of quality dairy products, including fresh creams, ice creams, yogurts (fresh & frozen) and cottage cheeses. We use only the finest ingredients to deliver on taste and quality to satisfy our customers.

Adding a little Lucky can make a big difference to your cooking and baking

No-Bake Choc Berry Cheesecake by Kirsten Tibballs

6. Using a spatula, gently fold through the hazelnut meal until well combined. 7. Spoon the meringue mixture evenly between the prepared baking sheet circles, placing the meringue in the middle of each circle. Using a spatula, spread the meringue into a flat disc, until it reaches the marked lines. 8. Place the baking trays in the oven and cook for 40 minutes. Remove from the oven and allow to cool completely. The meringues will be crispy on the outside and soft and chewy on the inside. Once cooled, carefully remove the baking paper.

9. Place the mascarpone and thickened cream into an electric mixer and whisk on high speed until stiff peaks form. Add the Frangelico (if using) and beat until combined. 10. To assemble the pavlova, place one meringue circle on a serving plate. Spread a quarter of the cream mixture over the meringue and sprinkle with a quarter of the chopped hazelnuts and pistachios. Repeat with remaining three layers to create a layered pavlova. 11. Top with strawberries, raspberries, whole hazelnuts and whole pistachios, and flecks of gold leaf.

TIPS • The meringue can be made a day ahead. Store in an airtight container, with layers of baking paper between each meringue. • The pavlova is best assembled a few hours before consuming. You can use LUCKY SLIVERED ALMONDS, LUCKY FLAKED • ALMONDS or any fresh fruit to top the pavlova.

Lucky almonds are grown in our own orchards under the Australian sun. 18

F I N D M O R E D E L I C I O U S C H R I S T M A S R E C I PE S AT W W W. LU C K Y N U T S .CO M . AU

C H O CO L AT E C R U M B CASING • 180g unsalted butter • 400g chocolate biscuits

PR E PA R AT I O N 1. Melt the butter and allow to cool slightly. Crush the biscuits and combine with the butter. 2. Spray a 23cm x 7.3cm springform tin with oil and line with baking paper. 3. Press the crumb into the base and sides.

B E R RY CO M P OT E

CHEESECAKE

• 130g raspberries, fresh or frozen • 100g strawberries, diced • 50g cherries, fresh or frozen, diced • 100g blackberries cut in half (or blueberries) • 1 cinnamon stick • 1 tsp vanilla bean paste • 40g caster sugar

• 360mL Bulla Thickened Cream • 820g full-fat cream cheese, softened to room temperature • Pinch of salt • 1/2 tsp ground nutmeg • 1 tsp pure vanilla paste • 100g caster sugar • 15g icing sugar • 60mL Bulla Dollop Cream • 10mL lemon juice

lace a third of the cheesecake 4. P mixture into the crumb casing then place a third of the compote on top and marble it through with a skewer. Repeat so that there are 3 layers of each, finishing with the compote. 5. Place the cheesecake in the fridge for a minimum of 6 hours or overnight to set.

PR E PA R AT I O N

TO S E RV E

1. Semi-whip the Bulla Thickened Cream and set aside. 2. Using a stand mixer fitted with a paddle attachment, beat the cream cheese, salt, nutmeg, vanilla paste, and sugars together on medium speed until smooth and creamy. Scrape down the bowl as needed. 3. Add the Bulla Dollop Cream and lemon juice. Beat until smooth and combined. Fold the semi-whipped Bulla Thickened Cream into the mixture.

• 200mL Bulla Dollop Cream • 200g assorted fresh berries and cherries • Icing sugar for dusting

PR E PA R AT I O N 1. Combine all ingredients in a saucepan. 2. Heat until the sugar has dissolved and continue cooking on a low heat until the compote thickens. Cool at room temperature.

Prep Time: 25 mins + 6hrs setting time Yield: 1 x 23cm x 7.3cm Serves: 8-1o

Just prior to serving, unmould the cheesecake and place it on a serving plate. Top with Bulla Dollop Cream and assorted berries, and finish with a dusting of icing sugar.

Prawns with Lime & Basil

Ginger-Chicken Meatballs with Chinese Broccoli

INGREDIENTS

PR E PA R AT I O N

• 1 tsp. Pikt & Chopt Garlic Paste • 2tsp. Pikt & Chopt Ginger Paste • 1/2 Kilo ground chicken • 1 tablespoon reduced-sodium soy sauce • 4 shallots, thinly sliced, plus more for serving • 2 cups low-sodium chicken broth, divided • 2 tablespoons vegetable oil • 1/2 bunch Chinese broccoli, chopped • 1/2 teaspoon crushed red pepper flakes • Kosher salt, freshly ground pepper

1. Using your hands or a rubber spatula, gently mix garlic paste, chicken, soy sauce, ginger paste, 4 shallots, and ½ cup broth in a medium bowl just to combine. Scooping out by the tablespoonful, form mixture into 1”-diameter meatballs. 2. Heat oil in a large skillet over medium-high heat. Add meatballs and cook, turning occasionally, until golden brown all over, 8–10 minutes. Transfer to a plate.

3. Combine broccoli and red pepper fakes in same skillet, season with salt and pepper, and cook over medium-high heat until broccoli is bright green and crisp-tender, about 5 minutes. Add meatballs and remaining 1½ cups broth. Bring broth to a boil, reduce heat, and simmer until meatballs are cooked through and broccoli is tender, 5–8 minutes. Serve sprinkled with more shallots.

INGREDIENTS

PR E PA R AT I O N

• 250g rice stick vermicelli noodles • 1/4 cup lime juice 1 tablespoon sweet chilli sauce • • 2 teaspoons soy sauce • 2 teaspoons fish sauce • 2 teaspoons peanut oil • 1kg green king prawns, peeled with tails left intact • 1 green capsicum, seeded and cut into thin strips • 4 green onions, sliced diagonally, extra to serve • 4tsp. Pikt & Chopt Basil Paste • Bean sprouts, to serve

1. Soak the noodles in a large heatproof bowl of boiling water for 5 minutes or until soft. Drain and set aside. 2. Place the lime juice, sweet chilli sauce, soy sauce and fish sauce in a bowl and whisk until well combined. Set aside. 3. Heat a little oil in a wok or large non-stick frying pan over high heat. Add the prawns, capsicum and green onion and stir-fry for 3-4 minutes or until the prawns change colour and the vegetables are tender. Add the lime juice mixture, noodles and basil paste and cook for another minute. To serve, place in serving bowls and top with extra green onions and bean sprouts if desired.

Chilli Con Carne

INGREDIENTS

PR E PA R AT I O N

• 2 teaspoons olive oil • 125g rindless bacon, roughly chopped • 750g lean beef mince • 2 medium brown onions, finely chopped • 2 medium red capsicums, chopped • 3 tsp. Pikt & Chopt Garlic Paste • 1 tsp. Pikt & Chopt Chilli Paste • 800g can chopped tomatoes • 400g can red kidney beans, drained, rinsed

1. Heat oil in a large saucepan over medium heat. Add bacon. Cook for 5 to 6 minutes or until crisp. Add mince. Cook, stirring with a wooden spoon to break up mince, for 15 minutes or until browned. 2. Add onions, capsicums, garlic and chilli paste. Cook for 5 to 6 minutes or until vegetables are soft. Cook, stirring, for 1 minute or until fragrant. 3. Add tomatoes and 1 cup cold water. Bring to the boil. Reduce heat to medium low. Simmer, partially covered, for 30 minutes or until sauce has reduced slightly. 4. Add beans. Increase heat to medium. Cook for 15 minutes or until beans are heated through and sauce has thickened. Ready to serve.

Peaches & Cream Wreath Pavlova

I N G R E D I E N T S (Serves 6-8)

PR E PA R AT I O N

PAV LOVA

1. Preheat oven to 150°C/130°C fan-forced. Grease and line an oven tray with baking paper. Outline a 20cm circle on paper. 2. In a large, clean bowl, using an electric mixer, beat egg whites until soft peaks form. 3. Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and foam is stiff, thick and glossy. Beat in lemon juice and vanilla extract. 4. Spoon mixture onto tray, spreading to form a 20cm round wreath shape.

• 4 egg whites • 3/4 cup caster sugar • 1 tsp lemon juice, or vinegar • 1/2 tsp vanilla extract • 700g Goulburn Valley Peaches in Juice, drained, retain 1 tbsp juice • Pistachios, finely chopped to serve

MASCARPONE CREAM • • • •

300ml tub thickened cream 1 tbsp pure icing sugar 1 tsp vanilla extract 250g tub mascarpone

5. Bake for 20 minutes. Reduce oven to 120°C/100°C fan-forced, and bake for 1½ hours. Turn oven off and cool completely in turned off oven, with door ajar. 6. For the mascarpone cream, use an electric mixer to beat cream, icing sugar and vanilla until soft peaks form. Gently fold in mascarpone. 7. In a small food processor, puree 1/2 cup peach slices with reserved juice. 8. Dollop cream onto cold pavlova. Top with peach slices, sprinkle pistachios and drizzle with peach puree.

Prep Time: 15 mins + cooling Cooking Time: 2o mins

Beerenberg's Christmas Ham Glaze The Beerenberg Family Farm is a sixth-generation Australian-owned family farm located in Hahndorf, in the Adelaide Hills. They are dedicated to sharing a taste of the country life with the world by using the freshest farm produce to craft the best tasting jams, condiments, sauces and dressings.

INGREDIENTS

PR E PA R AT I O N

• 2 x oranges, zest and juice • 60g Beerenberg Blue Gum Honey • 100g Beerenberg Orange Marmalade • 60g Beerenberg Figgy Christmas Mustard

1. Preheat oven to 180 C. 2. Remove skin from ham, leaving a thin layer of fat, score with a sharp knife. 3. For the glaze, mix all ingredients into a paste. Cover ham with half the glaze and use the remaining glaze for basting throughout the cook. 4. Cook for 45-60 minutes or until golden brown.

Mrs Mac's Warm Custard & Spiced Apple Slice T he Perfect Christmas Treat for Two

I N G R E D I E N T S (Serves 2)

PR E PA R AT I O N

S P I C E D CU S TA R D

• 1 x Mrs Mac’s Custard and Apple Slice 2pk • 2 scoops of vanilla ice-cream

S P I C E D A PPLE S L I C E

1. Pour the milk, cream and spices into a saucepan. Bring to a gentle boil, then reduce heat to simmer. Cook for 5 minutes to let the milk absorb the spices. 2. Place the sugar and egg yolks into a bowl and whisk either (electric or hand-held). Mix until light and frothy. 3. Pour mixture through a sieve to strain. 4. Start whisking the egg mixture again once strained, while pouring the warm Christmas custard in at the same time.

FO R T H E CU S TA R D • 150ml full-fat milk • 250ml thickened cream • 1/2 teaspoon nutmeg (ground) • 2 cloves • 1/2 cinnamon stick • 55g caster sugar • 6 egg yolks • 1 vanilla pod (split and seeds removed)

1. Preheat your Conventional oven to 180 °C (355 °F) or fan forced oven to 160 °C (320 °F). 2. Bake for approximately 18 min until golden. 3. Remove slices from packaging and place onto lined baking tray.

Prep Slice: 1o mins Chill Time: 35 mins

5. Strain the custard, through a sieve a second time and put it back into the saucepan. 6. Once the custard is back in the saucepan, add the vanilla pod seeds and keep stirring over low heat. Once the custard starts to thicken, remove the spiced custard from the heat. 7. Pass through a sieve again to ensure it is smooth. 8. Serve on top of Mrs Mac’s Warm Custard and Spiced Apple Slice, with vanilla ice cream to compliment. Enjoy!

Mulled Gin Tea Cocktail

INGREDIENTS

PR E PA R AT I O N

• 100ml Dilmah Cinnamon, Turmeric, Ginger & Almond Infusion • 60ml Colombo No.7 Gin • 60ml Apple Juice • Orange • Lemongrass • 2 tsp Honey

1. Brew the infusion for 5 minutes at 95°C. 2. Add all ingredients to a saucepan on medium heat. 3. Cut three large zests from the orange and add to the saucepan. 4. Heat the mixture for 5 minutes, stir frequently, do not let the mixture boil. 5. Pour into a toddy cup and garnish with a piece of cinnamon.

Lemon Curd Tarts

Festive Chocolate Bark

Made with Brookfarm Prebiotic Paleo Granola

• 350g dark chocolate • 1 1/2 cups Brookfarm Toasted Macadamia Muesli with Cranberry (1 cup for cooking, 1/2 cup for topping) • 1 /3 cup macadamias, roughly chopped • 1/3 cup dried cranberries • 1/3 tsp salt flakes

1. Line a tray with baking paper and set aside. 2. Fill a small saucepan with an inch of water and place over low heat. 3. Break the chocolate into small pieces and place into a heatproof bowl. Place the bowl over the pot, ensuring the base of the bowl does not touch the water. Stir the chocolate until melted.

BASE

1. Spray 9 small tart tins with cooking spray until wellgreased. 2. Blitz the granola in a highspeed food processor until a rough crumb forms. Add the butter and blitz until well combined. 3. Press the mixture into the tart tins and spread evenly on base and up sides to form the shell. Place tins onto a tray and into the freezer to harden for fifteen minutes.

CU R D • 1 tbs lemon zest, grated • 3/4 cup lemon juice • 1 cup caster sugar • 4 free range eggs • 150g butter, sliced into cubes • Cooking oil spray

Our Festive Chocolate Bark with cranberry and macadamia makes the perfect Christmas gift! Tie small stacks with ribbon for a delicious and easy gift your friends and family will love!

PR E PA R AT I O N

• 2 cups of Brookfarm Prebiotic Paleo Granola • 70g butter

Made with Brookfarm Toasted Macadamia Muesli with Cranberry INGREDIENTS

INGREDIENTS

4. To make the curd, add the eggs, sugar, lemon juice and zest into a medium sized saucepan and whisk until well combined. 5. Place the saucepan over low heat on the stove and whisk continuously for two minutes. Add in butter, a few pieces at a time whilst continually stirring. 6. Continue to whisk for 4-5 minutes until the curd has thickened and coats the back of a spoon. Pour the curd into a bowl and set aside.

7. Remove bases from the freezer and fill with lemon curd. Place the tarts into the fridge to set for one hour. 8. To serve, carefully remove tarts from the tart tins and place onto serving plates. Enjoy!

Recipe by Tanika Douglas @tanikadouglas_

4. Remove the bowl from the heat and stir through 1 cup of muesli. 5. Pour the chocolate mixture onto the lined baking tray and smooth out with a spoon. 6. Sprinkle the extra ½ cup of muesli, macadamias, cranberries and salt flakes over the top of the chocolate.

7. Set in fridge for at least fifteen minutes to set. 8. Once set, cut into rough pieces and enjoy.

Celebrating 2o years of Brookfarm From humble beginnings at the Bangalow Markets in

of 30 years, the Brook family have planted over 40,000

2000, Brookfarm is now a leading Australian gourmet

native and rainforest trees, and their farm is now a haven

food producer. Supporting independent retailers and

for native wildlife and a great example for sustainable,

also exporting globally, Brookfarm is committed to

regenerative farming.

Australian farmers, sustainable agriculture and premium food production.

Brookfarm was awarded Australian Business of the Year in 2007, The Green Globe Award for Sustainability

It was a family dream to move to the country and a

in 2015 and is committed to promoting generational

passion for quality, healthy food that sparked Pam and

health and wellbeing by producing real food that can

Martin Brook to transform a run-down dairy farm in the

be enjoyed by the entire family.

Byron Bay hinterland into a working macadamia farm, and regenerate an ancient rainforest. Over the course

27 Recipe by Tanika Douglas @tanikadouglas_

Christmas Tree Pull Apart Cupcakes Christmas baking doesn’t have to be hard. T his simple technique uses individually decorated cupcakes to make serving a breeze! I N G R E D I E N T S (Serves 16)

PR E PA R AT I O N

M E R I N G U E K I SS E S

1. Meringue: Prepare Queen Meringue & Pavlova Powder Mix as per pack directions. Split into 3 bowls and using the Queen Rainbow Food Colour 4 Pack, colour one bowl with 8 drops Blue, another with 8 drops Red and the last with 8 drops Yellow. Gently fold through colour. Place into piping bags and pipe meringue kisses and a meringue star. Bake as per pack directions.

• Queen Meringue & Pavlova Powder Mix • Queen Rainbow Food Colour 4 Pack

CU P C A K E S • 1 1/2 cups (225g) plain flour • 1 1/2 cups (330g) caster sugar • 3/4 cup (60g) cocoa • 1 1/2 tsp baking powder • 3/4 tsp baking soda • 3/4 tsp salt • 3/4 cup (180ml) milk • 1/3 cup (80ml) vegetable oil • 2 large eggs • 2 tsp Queen Natural Vanilla Extract • 3/4 cup (180ml) boiling water

BUT TERCREAM • 375g unsalted butter, softened • 4 1/2 cups (675g) icing sugar • 1 tbsp Queen Organic Vanilla Bean Paste • Queen Rainbow Food Colour 4 Pack • Queen Fabulous Flamingos Sprinkles • Chocolate bars

Prep Time: 3o mins Cooking Time: 8o mins Serves: 16

2. Chocolate Cupcakes: STEP 1 – Preheat oven to 160C (fan forced). Line 2 cupcake tins with cupcake liners or bake one tray at a time. STEP 2 – Sift together flour, sugar, cocoa, baking powder, baking soda, salt in a large bowl. Mix to combine. STEP 3 – Whisk together milk, vegetable oil, eggs, and Queen Vanilla Extract in a separate jug or bowl. Add to flour mixture and mix until well combined. Carefully add boiling water and mix to incorporate. Add ¼ cup of batter to each cupcake case. STEP 4 – Bake for 18-20 minutes or until an inserted skewer comes out clean. Allow to cool for 5 minutes in the tin, before transferring to a wire rack to cool completely.

3. Buttercream STEP 1 – Beat together butter, icing sugar and Queen Vanilla Bean Paste in the bowl of a stand mixer or using a hand mixer, until light and fluffy (about 5 minutes). STEP 2 – Colour buttercream with Queen Green Food Colour to desired shade. Place buttercream into a piping bag fitted with a star piping tip. Pipe rosettes onto cupcakes, then arrange into Christmas tree shape. STEP 3 – Top with meringue kisses, meringue star, Queen Fabulous Flamingos Sprinkles and place chocolate bars on the bottom cupcake to form the tree trunk.

Let your desserts be the star this Christmas with Balfours and Western Star Cream Balfours Plum Pudding is the perfect dessert to share with family and friends this Christmas. Add a dollop of Western Star Cream to complete the ultimate festive treat this season!

Salted Caramel & Almond Cheesecake I N G R E D I E N T S (Serves 10) • 200g of OREO Cookie Original • 2 Tbsp roasted almonds • 2 Tbsp brown sugar • 90g unsalted butter, melted • 1 Tbsp powdered gelatine • 3 Tbsp hot water • 2 x 250g PHILADELPHIA original cream cheese block, softened • 150g pure icing sugar • 1 tsp vanilla paste • 1 cup thickened cream, whipped to soft peaks • 1/2 cup caramel topping • 180g CADBURY Dark Baking chocolate, divided • 1/2 cup roasted almonds, roughly chopped • 60g CADBURY Flake, crumbled, to garnish • Toffee shards to garnish • Extra flaked almonds, to garnish • Caramel sauce to serve

PR E PA R AT I O N

Expertly Crafted in Mount Gambier

Philadelphia Cream Cheese is made in South Australia with natural fresh milk and cream from local farms giving it our signature taste which is uniquely tangy, with a smooth and creamy finish.

1. Combine the OREO, almonds and sugar in a food processor and blitz until crumbs. Add melted butter and blitz until combined. 2. Line the base and sides of a 23cm springform cake tin with baking paper and spray the sides with cooking spray. 3. Press the biscuit mix into the base of the tin and press firmly with the bottom of a drinking glass or flat cup.

4. Freeze the crust for 30 minutes before filling. 5. In the bowl of a stand mixer beat the PHILADELPHIA Cream Cheese on low speed for 2 minutes until smooth. Add sugar, vanilla and mix until combined. 6. Dissolve gelatine in hot water, add to the bowl and mix well. 7. Chop half the CADBURY Dark Baking chocolate into small pieces. Set aside the remaining chocolate for the garnish. 8. Fold the whipped cream, caramel, chopped CADBURY Dark Baking chocolate and almonds into the PHILADELPHIA cream cheese mixture. Spoon the filling into the chilled 9. crust and smooth the top. 10. Place in refrigerator for 4 hours or overnight. 11. For the garnish, melt the other half of the CADBURY Dark Baking chocolate and spread in a thin layer onto non-stick baking paper. Allow to set. 12. Decorate the cheesecake with shards of chocolate, crumble CADBURY FLAKE, caramel shards and almonds. Serve with extra caramel sauce.

Prep Time: 25 mins Chill Time: 4 hrs 31

Caramelised Balsamic Chocolate Strawberries A sweet and tart chocolate sauce perfect for drizzling over fresh fruit, gelato, yogurt, pastries and anything else you can think up! Bring the best of balsamic to your sweet treats.

It’s the famous French brand that Aussies have grown to love.

INGREDIENTS

PR E PA R AT I O N

• 200g high quality dark cooking chocolate • 1/3 cup heavy cream • 1/4 cup brown sugar • 2 tablespoons The Vinegar Factory Caramelised Balsamic Vinegar • 2 tablespoons cold butter • 1 teaspoon vanilla extract • 2 punnets of the freshest strawberries you can find (cleaned)

1. On low heat, combine chocolate, heavy cream and brown sugar in a small saucepan. Stir until chocolate melts, then add vinegar. 2. Remove from heat. Stir in butter until melted. Add vanilla extract. Drizzle over strawberries and place in fridge until set.

Maille was established in 1747 by Antoine Maille; the man dubbed the “master mustard-maker”. And while it has been around for a very long time, it hasn’t always been easy for customers to pronounce the French brand’s name. You may be shocked to realise that you have been saying it wrong all these years. Hands up if you have been pronouncing the French word like “mail” or even “Mal-ee”. Aussie food blogger Leah Itsines, who has been working alongside the brand, confessed she falls into that category.

Warm Vegetable Bowl INGREDIENTS

D R E SS I N G FO R V E G

PR E PA R AT I O N

• 1/2 cup quinoa, cooked • 200g assorted vegetables (broccoli, cauliflower, carrots) • 1 x 400g can chickpeas • 2-3 kale leaves, shredded • 1 tsp seeds of your choice

• 1 tbsp Maille Dijon mustard • 2 tsp Maille wholegrain mustard • 1 tsp Maille red wine vinegar • Salt and pepper • Water or olive oil to thin if needed

1. Preheat the oven to 180 degrees Celsius. 2. In a large mixing bowl, add vegetables. In a small mixing bowl add all ingredients under “dressing for veg” and mix well. Pour over vegetables and ensure all are coated.

3. Place into a lined oven baking tray and bake for 20 minutes. After 10 minutes, add the chickpeas into the pan and mix well. With 5 minutes to go, add the kale. 4. Serve vegetable tray with quinoa and top with seeds.

Download your free recipe ebook for more delicious plant-based meals

V I S I T M A I L L E .CO M . AU FO R V I R T UA L CO O K I N G C L A SS E S W I T H LE A I T S I N E S

Reindeer Gingerbread Donuts I N G R E D I E N T S (Makes 16)

TO G A R N I S H

FO R T H E D O N U T S

• Approx. 16 Allen’s Jaffas • Approx 32 candy eyes • 32 pretzels, broken in half to make an antler shape

• 240g gluten-free plain flour, sifted • 2 tsp baking powder • 2 tbsp cocoa powder • 1 tsp ground ginger • 1/2 tsp mixed spice • 2 eggs • 2 tbsp olive oil • 140g soft brown sugar • 120ml milk of your choice

FO R T H E C H O CO L AT E G A N AC H E • 250g dark (or milk) cooking chocolate, chopped • 1/3 cup cream

Mango Fizz

PR E PA R AT I O N 1. Preheat your oven to 200°C fan-forced. 2. To make the donuts, combine the egg, sugar, milk and oil in a medium mixing bowl, stir until smooth. Add in the dry ingredients and mix until well combined. 3. Spray your donut pan with coconut oil (or oil of choice). 4. Spoon or pipe your mixture into your prepared donut pans, filling about 3/4 full.

5. Once all of your mixture is in your tins and everything is smooth, place the donuts into the oven for 8 minutes or until lightly browned. Remove donuts from the oven and allow to completely cool. 6. To make the ganache, combine chocolate and cream in a heatproof bowl and sit over a saucepan of simmering water (don’t let the water touch the bowl). Stir with a metal spoon until completely melted and smooth. Remove bowl from heat and set aside, stirring occasionally.

7. Dip each donut into the bowl of chocolate ganache to coat the top like icing. Lay on a lined baking tray and place the nose, ears and antlers on to make a reindeer face. 8. Refrigerate for 10 minutes until set.

Prep Time: 1o mins Cooking Time: 15 mins (including choc ganache)

Combining Australian made flavour with citrus juice, this non-alcoholic beverage gets its refreshing fizz from SodaKING sparkling water.

I N G R E D I E N T S (Serves 4)

PR E PA R AT I O N

• • • • •

Fill your 1 litre SodaKING reusable bottle with the chilled water. Carbonate to desired level using your SodaKING sparkling water machine. Add the flavour and lime juice, and gently roll bottle to mix. Place ice into 4 tumblers or highball glasses. Pour drink over the ice, and garnish with a mango wedge. Serve immediately.

Ice cubes or crushed ice as needed 1 litre of chilled water 40ml of SodaKING Orange & Mango flavour 1/4 cup fresh lime juice (from 2 limes) 4 mango wedges

Wrap in Freshness with a More Sustainable Choice

# Lower carbon footprint when compared to standard GladÂŽ Wrap