The BARN Magazine 2024 by Supabarn Farmers Market

FINDING BALANCE THIS FESTIVE SEA

Welcome

Welcome to The Barn Magazine for 2024, the third edition and, we think, the best so far! You, our loyal customers, keep telling us how much you appreciate this publication, so we’ve jam packed it full of the best recipes and entertaining ideas to help make Summer Entertaining Easy.

Once again, a massive THANK YOU to all our loyal customers for supporting us this year. 2024 has been a challenging year… our buyers have been hard at work sourcing the best value products, to ensure we provide you with competitive offers right across our stores. Our motto is to always deliver you the best quality products at the very best prices.

We feel privileged to be able to continue our commitment to supporting our local communities because, for us, it just feels like the right thing to do. We love supporting our local schools and charities, and we partner with various groups throughout the year (Lifeline, Starlight Foundation and Foodbank) so we can give back to the community.

You’ll find this year’s magazine overflowing with great new entertaining ideas: be it tasty share plates, a cheeky cocktail, or a main course to die for. Cheese boards, cheese and wine pairings: you’ll find it all, and more, in these pages. This year we are excited to feature recipes from Mary Politis of Mary’s Kouzina where you’ll find delicious, yet simple, Greek dishes that will have your guests coming back for more…our favourites: Tirokafteri (Spicy Feta Dip), Keftedes (Meatballs) and Summer Berry Soufra (Greek Custard Pie).

You can discover even more entertaining ideas and recipes at our website, www.supabarn.com.au, or come in store for a visit and say hello. Thanks for being part of our wider Supabarn family, and we’d like to wish you and your loved ones a joyous, happy and safe holiday season.

BIRCHER MUESLI

WHAT'S

FOOD TO SHARE

Whether it’s a casual weeknight get together or a weekend celebration these recipes are perfect for your party.

prosciutto, ricotta & thyme crisps

150g Proper Crisps Marlborough Sea Salt

70g prosciutto

150g ricotta cheese

2 tbsp runny honey

1 tbsp fresh thyme leaves

Arrange Proper Crisps Marlborough Sea Salt crisps on a platter.

Top with a small piece of prosciutto and a dollop of ricotta.

Drizzle with honey and sprinkle with thyme leaves.

Proper Crisps; a quick and easy way to elevate potato chips when entertaining this Summer. Made with New Zealand golden potatoes, hand-cooked in batches for an impeccable bite every time.

Since 1912 the Osborn family have tended vineyards in McLaren Vale, South Australia. Today fourth generation family member, Chester, makes distinctive wines using traditional methods both in the vineyard and the winery.

How long will it take?

10 minutes

What’s the serving size?

Makes 32 pieces

What do I need?

1 packet wraps

400 g cold smoked salmon

1 iceberg lettuce

For the Lemon Dill Aioli

½ cup mayonnaise

1 tbsp freshly squeezed lemon juice

1 tbsp Dijon mustard

1 tbsp dry white wine

2 tsp dill, finely chopped

¼ tsp lemon zest

Pinch of sea salt

Pinch of white pepper

SMOKED SALMON SCROLLS WITH LEMON DILL AIOLI

How do I make it?

1. Make the Lemon Dill Aioli by whisking all ingredients together in a mixing bowl.

2. Spread wraps all over with Lemon Dill Aioli, then add a layer of lettuce and a layer of smoked salmon.

3. Roll each wrap to form a cylinder, then cut into equal sized rounds using a sharp knife. Refrigerate until ready to serve.

What do I need?

FOR THE DOUGH

1 ½ cups plain flour

½ tsp salt

½ tsp ground cardamom seeds

2 tbsp olive oil

½ cup water

FOR THE FILLING

4 potatoes, boiled and mashed, cooled

2 tsp coriander seeds

1 tsp cumin seeds

1 tsp fennel seeds

1 tbsp olive oil

1 tsp chilli jam

1 tsp salt

1 tsp dried fenugreek leaves

1 tsp chilli powder

1 cup fried noodles

½ tsp chaat masala

2 tsp mango chutney

1 cup coriander leaves, finely chopped

Juice of ½ a lemon

FOR THE SLURRY

1 tbsp cornflour

1 tbsp plain flour

¼ tsp salt

2 tbsp water

2 litres vegetable oil for frying

FOR SERVING

2 tbsp coriander leaves, finely chopped

2 tbsp fried noodles

½ tsp chaat masala

Juice of ½ a lemon

¼ cup tomato sauce

KOTHMIR ROLLS

Takes 40 minutes Serves 6

How do I make it?

1. Combine flour, salt, cardamom seeds and oil in a food processor with about half the water. Process and gradually add more water until it comes together into a thick dough. Use your hands to knead the dough for 1-2 minutes or until it is smooth. Set aside in a warm place.

2. Meanwhile, make the filling by adding all ingredients to a bowl and using a wooden spoon to combine them. Set aside.

3. Mix slurry ingredients together in a small bowl. Set aside.

4. Divide dough into 4. Roll one of the pieces of dough out into a thin rectangle, about 1 millimetre thick. Cut rectangle into equal-sized strips, about 5 centimetres wide.

5. Take some of the filling mixture and dip it in the slurry, then lay it on the short end of the rectangle strip. Roll the dough up until the filling is enclosed, then cut dough with a sharp knife about 2 centimetres from where the filling stops. Brush some slurry mixture along the edge to seal it shut. Dip both the open ends of the roll in the slurry. Set aside and repeat with remaining dough and filling.

6. Heat vegetable oil in a large saucepan over high heat. Test if it is ready by dropping a cube of bread in the oil. If it bubbles immediately it is ready. Cook rolls in batches for 4-5 minutes or until they are golden brown and crisp. Drain on a plate lined with paper towel.

7. Combine coriander leaves, fried noodles and chaat masala in a bowl. In a separate bowl whisk together lemon juice and tomato sauce. Dip the ends of the rolls into the tomato sauce mix and then into the coriander leaf mixture and serve.

VEGETARIAN VEGAN DF

LOBSTER MOUSSE

What do I need?

1 x 1 kg (approx.) cooked lobster

2 shallots, roughly chopped 2 sprigs thyme

100 g unsalted butter, chopped

20 g plain flour

1 tbsp tomato paste

1 tbsp brandy

500 mL fish stock

1 ½ tsp McKenzie’s gelatine powder, alternatively 3 gelatine leaves ½ tsp sea salt

50 g crème fraiche

70 mL cream TO SERVE

Trout or salmon caviar

Dill sprigs

Melba toast, crackers, or crusty bread

Takes 45 minutes plus overnight chilling time Serves 8-10

How do I make it?

1. Remove legs from crayfish and set aside. Remove the crayfish tail, cut in half, and remove the flesh, refrigerate with the legs until needed. Break the tail shell and crayfish head into roughly 3cm pieces and place in a large saucepan over medium heat. Add the shallot, thyme, and butter, and cook for 5 minutes, stirring regularly. Add the flour and cook for a further 2 minutes. Stir through the tomato paste and cook, stirring constantly for 2 minutes. Add brandy to deglaze pan, then slowly add stock and mix well. Increase the heat to high and bring to the boil. Allow to boil for 2 minutes, then stir and remove from the heat.

2. Meanwhile, bloom the gelatine by sprinkling the gelatine into 2 tablespoons of water. Set aside.

3. Strain stock mixture through a muslin cloth into a clean saucepan to remove solids.

Place over medium-low heat, add the gelatine and salt, and stir to dissolve. Gently simmer for 1 minute, remove from heat and set aside to cool to room temperature.

4. Whisk crème fraiche and cream together to form soft peaks. When the crayfish mix is cool, gently fold in the cream.

5. Finely chop half the crayfish meat and fold into the mousse mixture. Pour the mousse into a 700 mL capacity mould or divide between smaller bowls. Cover and refrigerate overnight.

6. To serve, loosen mousse from the mould by briefly dipping the base in hot water, then invert onto a serving plate. Generously spoon caviar over the top of the mousse and garnish with dill sprigs. Add reserved crayfish meat and legs to the plate and serve with crackers, melba toast or crusty bread.

Scan to Watch our Video Recipe

What do I need?

200 g camembert

Fresh cranberries to serve Rosemary to serve

Chopped walnuts to serve FOR THE SPICED CRANBERRY SAUCE

350 g cranberries

½ cup runny honey

1 tbsp brown sugar

1 cinnamon stick

4 whole green cardamom pods

¼ tsp ground nutmeg

1/8 tsp ground cloves

¾ cup water

Zest of 1 orange

2 tbsp crystalised ginger, finely chopped

1 tbsp orange liqueur

BAKED CAMEMBERT WITH SPICED CRANBERRY SAUCE

Takes 35 minutes plus cooling time Serves 6

How do I make it?

1. Prepare Spiced Cranberry Sauce first. Add cranberries, honey, brown sugar, cinnamon, cardamom pods, nutmeg, cloves and water to a medium-sized saucepan. Cover with a lid and bring to a simmer over mediumlow heat. Cook for 8 minutes or until the mixture starts to thicken. Add orange zest, ginger and orange liqueur and simmer, uncovered for a further 2 minutes. Remove cinnamon stick and cardamom pods and spoon sauce into a bowl to cool.*

2. Preheat oven to 180C.

3. Place camembert in an oven proof dish, lined with baking paper. Bake for 10-15 minutes or until the cheese is soft to touch. Remove from oven and leave to sit for 5 minutes before covering with Spiced Cranberry Sauce. Garnish with fresh cranberries, rosemary and walnuts and serve.

4. *Spiced Cranberry Sauce can be made up to two days in advance and stored in an airtight container in the fridge. Serve it at room temperature.

JALAPENO CHEESE CRISPS WITH SPICY YOGHURT SAUCE

Takes 35 minutes plus cooling time Serves 6

What do I need?

FOR THE SPICY YOGHURT SAUCE

1 cup Greek yoghurt

2 tbsp sriracha sauce

1 tsp paprika

1 clove garlic

Salt

Freshly ground black pepper

FOR THE CHEESE CRISPS

3 large fresh jalapeno chillies

2 cups extra tasty cheddar, grated

1 cup parmesan, grated

How do I make it?

1. Make the Spicy Yoghurt Sauce first by adding all yoghurt, sriracha, paprika and garlic to a food processor and blitzing to combine. Taste and season as desired. Refrigerate until ready to serve.

2. Preheat oven to 180C.

3. Line 2 baking trays or cookie sheets with baking paper.

4. Mix cheddar and parmesan together in a bowl. Set aside.

5. Wearing gloves, slice the ends of the jalapeno and use a sharp knife to remove the seeds, then cut into thin rings.

6. Use a tablespoon to scoop out cheese, and shape it on the baking trays into rough rounds. Leave space between each round as the cheese will spread during cooking.

7. Place a slice of jalapeno in the middle of each cheese round.

8. Bake until the crisps are browned on the edges, about 8-10 minutes.

9. Remove from the oven and leave to cool completely on the tray before moving using a spatula.

BEEF WELLINGTON BITES WITH HORSERADISH CREAM DIPPING SAUCE

What do I need?

700 g beef tenderloin

½ tsp salt

¼ tsp freshly ground black pepper

1 tbsp olive oil

4 sheets frozen puff pastry, defrosted

¼ cup Dijon mustard

1 egg, lightly beaten

For the filling

1 tbsp butter

2 shallots, very finely diced

200 g button mushrooms, very finely diced

1 tbsp Worcestershire sauce

For the Horseradish Cream

1 cup sour cream

¼ cup mayonnaise

3 tbsp horseradish

2 tbsp apple cider vinegar

½ tbsp Dijon mustard

Takes 45 minutes plus overnight chilling time Serves 8-10

How do I make it?

1. Preheat oven to 200C.

2. Line two baking trays with baking paper.

3. Cut beef into 3 centimetre cubes and season with salt and pepper. Heat olive oil in a large frying pan over medium heat. Add beef to the pan and sear on all sides, about 1 minute. Transfer beef to a plate lined with paper towel.

4. In the same frying pan, melt butter over medium heat. Add shallots and mushrooms and sauté until tender. Pour in Worcestershire sauce and stir to combine. Cook for a further minute then remove from heat.

5. Lay pastry out and cut each sheet into 6 pieces. Spread mustard into the centre of each square of pastry, then top with mushroom mixture and a piece of beef. Fold pastry edges together over the beef, pressing together to seal the pastry. Place on a baking tray and brush with egg wash.

6. Bake for 10 – 15 minutes or until the pastry is golden-brown and puffed.

7. Combine all Horseradish Cream ingredients together in a bowl and serve with the bites as a dipping sauce.

Cheese Melt Pork Rissoles

Serves 6 Takes 35 Minutes

What do I need?

• 1kg pork mince

• 1 medium red onion, grated

• large carrot, peeled and grated

• 1 cup panko breadcrumbs

• 2 tablespoons tomato sauce

How do I make it?

1. Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper.

2. Place pork mince, onion, carrot, breadcrumbs, tomato sauce and barbecue sauce into a large bowl. Grate zucchini and firmly squeeze in your hands to remove liquid. Add zucchini to pork

• 2 tablespoons barbecue sauce

• 1 large zucchini

• 1/3 cup plain flour

• 1 tablespoon olive oil

• ¾ cup grated 4 cheese melt

1. round rissoles. Lightly coat rissoles with flour and place on a tray.

2. Heat oil in a large frying pan over medium heat. Cook rissoles, turning often, for 8-10 minutes or until evenly browned. Transfer to prepared baking tray. Bake for 10 minutes or until cooked through.

Takes 45 minutes

Serves 8

What do I need?

500 g plain flour

480 mL boiling water

120 mL plus 4 tbsp vegetable oil

4 tbsp sesame oil

200 g thinly sliced spring onions

FOR THE DIPPING SAUCE

4 tbsp rice wine vinegar

4 tbsp soy sauce

1 spring onion, thinly sliced

Pinch of chilli flakes

SPRING ONION PANCAKES

How do I make it?

1. Add flour and water to a large bowl and mix until a dough forms. Tip dough onto a lightly floured surface and knead until smooth and slightly tacky.

2. Place dough in a clean bowl and cover with clingfilm. Set aside to rest for 30 minutes.

3. Meanwhile, mix 4 tablespoons of vegetable oil with the sesame oil and set aside.

4. Make the dipping sauce by combining all ingredients in a bowl. Set aside.

5. After resting time, separate the dough into eight balls. Working one ball at a time, roll out into a 20-centimetre round and brush lightly with the oil mixture. Roll tightly and then twist into a spiral. Fold the spiral in half and then roll it out again into a 20-centimetre round. Brush with oil again and add some of the thinly sliced spring onions. Roll again, then twist into a spiral, then roll out again into a 20-centimetre round. Repeat for the remaining dough balls.

6. Add 15 mL of vegetable oil to a 20-centimetre frying pan over medium-high heat. Add pancake and cook until golden on one side, then flip and cook the other side until golden. Remove from heat and place on a plate or tray lined with paper towel. Season wit salt while still warm. Repeat for remaining pancakes.

7. To serve, cut pancakes into triangles and serve with dipping sauce.

VEGAN DF VEGETARIAN

Small-batch, traditional salsas and cooking sauces

Takes 20 minutes Serves 8

What do I need?

FOR THE ARTICHOKE DIP

300 g cream cheese

280 g artichoke hearts, drained and roughly chopped

Juice of ½ lemon

¼ tsp salt

¼ tsp white pepper

¼ tsp smoked paprika

FOR THE ANTIPASTO SKEWERS

Cherry tomatoes

Pitted green olives

Mozzarella balls

Shaved salami

Shaved prosciutto Cucumber

Baby spinach leaves

ANTIPASTO SKEWERS WITH CREAMY ARTICHOKE DIP

How do I make it?

1. Add all dip ingredients to a food processor and process for 2 minutes or until the dip is smooth and creamy. Spoon dip into a serving bowl and refrigerate while you prepare the skewers.

2. Thread antipasto ingredients onto skewers and arrange into a circle on a serving plate, leaving room in the centre for the dip.

TEMARI SUSHI

What do I need?

4 cups sushi rice

Water

½ cup rice wine vinegar

½ cup sugar

Pinch of salt

FOR THE TOPPINGS

Avocado

Smoked salmon

Sushi grade salmon

Sushi grade tuna

Prawns

Radish Cucumber

Chives

Caviar

Nori

Egg

Takes 1 hour Makes about 18 balls

How do I make it?

1. Cook rice according to packet directions.

2. While rice is cooking heat vinegar, salt and sugar in a saucepan until sugar and salt have dissolved.

3. When rice is cooked transfer it to a large bowl and immediately pour vinegar mixture over the top. Mix and then cover while it cools to prevent drying out.

4. To assemble Temari Sushi lay a piece of clingfilm on work surface. Add about 2 tablespoons of rice to the centre. Draw the ends of the clingfilm together and twist to form a ball.

5. Open up the clingfilm, remove the rice ball and place it on a plate or serving platter. Cover with a damp tea towel and repeat with remaining rice.

6. When all balls are made, it’s time to decorate them using toppings of your choice. For flat ingredients like smoked salmon or radish slices, lay the topping on the rice, then cover with clingfilm and twist to close. This will help the toppings stick to the rice.

7. Refrigerate, covered for up to 1 hour before serving.

WWW.FEVER-TREE.COM

It’s hard to put your finger on.

Perhaps it’s the way the salty wind whips off the Bass Strait through the lush green pastures our cows graze upon.

It could be the sheets of rain that lash the island, seemingly ungoverned by season, that help create only the richest of milks.

It might even be that it takes that milk only two hours to journey from farm to dairy.

Whatever it is, there’s one thing for certain. Our Island makes cheese like no other.

RANGE,

Step 1: Start with the Cheese

When assembling a cheese board, start by positioning your cheeses. Leave them wrapped while you work out where everything is going to go. Once you are happy with the positioning of the cheese, you may choose to cut some of them to make it easier for guests to serve themselves.

Choose three to five different cheeses with varying textures such as soft, firm, blue and aged. You can also choose to offer different types of milk such as cow, sheep, and goat cheese. You can also include some plant based cheeses.

Step 2: Position Bowls

If you are using bowls on your board, now’s the time to find a place for them. Small bowls are great for holding smaller items like olives, dips, pickled vegetables, olive oil, pastes and honey. Different shaped bowls can help to break up the look of the board and make it more visually interesting.

Step 3: Add Crackers or Bread

Place these on the board between the cheese and the bowls. If space is tight, you can use an additional plate or bowl for crackers and bread so that you have enough room for everything. Include a variety of carriers such as crackers in different shapes, sizes and flavours, sliced baguette, and bread sticks.

Step 4: Fill in Larger Space with Fruits and Nuts

Adding some fresh or dried fruits, and nuts is a great way to bring a pop of freshness and colour to the cheese board. Our favourites to use are grapes, figs, and strawberries. You can tuck these in where there are gaps or along one edge. You can also add in other elements like rolada or honeycomb.

HOW TO MAKE A Cheese

14. Maese Miguel pungent flavour of black

Cheese Board

1. Udder Delights Mawson Blue: is a unique blue vein cheese with a distinct orange hue and added cream which results in a rich, luscious and visually striking artisan blue.

2. Somerdale Wensleydale Cranberry: is an authentic English Wensleydale that has plump, juicy cranberries, creating a great tasting creamy, sweet, and juicy cheese.

3. Beerenberg Vine Fruit for Cheese: is a sensational sultana and raisin medley condiment.

4. Frankie’s Fine Brine Pickles: are hand-pickled using the finest of brines, are lipsmackingly tasty, and are begging to get cosy on your next cheeseboard.

5. Clawson Blue Stilton Blue: with its distinctive blue vein, is deliciously creamy with a distinctive tangy flavour, and a great introductory blue cheese.

6. Barossa Bark: is handmade, lavosh style crisp bread that tastes great, but also makes a beautiful addition.

7. Vannella Marinated Buffalo Feta: is Persian style feta, made with 100% Australian buffalo milk, is marinated in olive oil and spices and is incredibly creamy, with a mild flavour.

8. Lauds Beetroot Cashew Cream Cheese: is vibrant, and delicious, and perfect with crackers and antipasto.

9. Yummy Premium Fruit ‘N’ Nut Mix: a little nibble to cleanse the pallet, this mix looks amazing and tastes delicious.

10. Pear and Hazelnut Rolada: is a heart warming flavour and is the perfect contrast to the saltiness and richness of cheese, making it a perfect addition to your cheese board.

11. Cremeux Triple Cream Brie: with a mouthwatering buttery taste and melt in your mouth texture this Brie takes pride on any platter.

12. Tilba Dairy Tasty Firecracker: a creamy cheddar with whole chilli flakes to spice up your cheese platter.

13. Simply Wise Grissini: Crispy Italian breadsticks with a hint of olive oil. They’re great with dips and are the perfect addition to your grazing platter.

Manchego with Truffle: has a wonderful balance of classic nutty Manchego with a decadent, slightly black truffle.

“An uncompromising commitment to quality, crafting wines that are expressive of their terroir “

THE ARTISA A SARDINE N L

Supabarn Howard Park

Choosing the right wine for your cheese can sometimes feel like a game of chance, but with these tips you’ll be able to find the perfect match.

Sparkling Wine/Champagne

The wine’s effervescence pairs delightfully with Brie or Camembert, creating a harmonious blend of creamy and buttery flavours, complementing the wine’s fruitiness, and enhancing its lively character. Alternatively, you can contrast this wine with the tanginess of Goat Cheese, offering a delightful contrast that enhances the wine’s sophistication and finesse.

Prosecco

Fresh Mozzarella’s lightness or the mellow taste of mild Gouda gracefully balance the Prosecco’s refreshing and lively characteristics, allowing the wine’s fruity and floral notes to shine alongside the cheese’s creamy textures.

Moscato

Embrace the sweet and savoury contrast by pairing with Gorgonzola. Creamy Blue Cheeses complement the wine’s sweetness while introducing savoury and tangy elements to the

HOW TO MATCH

Sauvignon Blanc

The wine’s herbal and citrus notes are beautifully enhanced by tangy and aromatic Goat Cheese, especially when infused with herbs, creating a lively and refreshing tasting experience.

Chardonnay

Aged Gouda’s nutty complexity or the rich flavours of Aged Cheddar complement the Chardonnay’s oak and fruit characteristics, adding depth and a delightful interplay of flavours to the wine.

Pinot Gris

Harmonise the wine’s subtle fruitiness and crisp finish with the mild creaminess of Havarti or the nutty, earthy notes of Fontina, resulting in a well-rounded and satisfying pairing.

Riesling

Wensleydale’s crumbly texture or the fresh tanginess of Feta highlight the wine’s zesty acidity, offering a balanced combination of flavours that excite the palate.

Rose

Brie’s soft and earthy profile or Morbier’s unique layer of flavours provide a balanced pairing with Rose, enhancing it’s vibrant fruit notes and refreshing acidity.

L-R: Pear Tree Sauvignon Blanc, d’Arenberg The Laughing Magpie Shiraz Viognier, De Bortoli Heidsieck Brut Champagne, Robert Oatley Limited Release Shiraz, De Bortoli King Valley Garden of Eden Shiraz, Robert Oatley The Pennant Cabernet Sauvignon, Rockburn Pinot St Hallet Black Clay Shiraz, Stockman’s Ridge Primrose, Taylors St Andrews Cabernet Sauvignon, Sauvignon, Tar & Roses Pinot Grigio, Morish Barossa Shiraz, Red Beast Shiraz, Stockman’s

Wine & Cheese

Bortoli BLUE Pinot Gris, Maverick Ahern’s Creek Mourvedre, Taylor’s Estate Label Pinot Noir Chardonnay, Piper Valley Prosecco, Pikes Traditionale Riesling, Abbots & Dealnay Grenache Rose, Pepper Jack Dish Shiraz, St Hallet Pinot Noir, Taylors Estate Label Chardonnay, Frederick BLK 178 GSM, Robert Oatley Signature Series Pinot Noir, Sauvignon, Eden Road The Long Road Pinot Noir, Kylie Minogue Signature Prosecco, Wicks Estate Cabernet Stockman’s Ridge Signature Cabernet Franc, Catalina Sounds Sauvignon Blanc.

Herbed Olives

Serves 6

Takes 10 minutes preparation plus overnight to infuse the flavour

What do I need?

• 500g mixed olives

• 250ml extra virgin olive oil

• 1 clove garlic, crushed

• 4 sprigs of fresh herbs of your choice (rosemary, thyme or oregano)

How do I make it?

1. Add all ingredients to a large frying pan over low heat. Heat, stirring gently until the olives are warm but not hot. Remove from the heat and place in a jar or bowl and allow to cool. Cover and leave at room temperature overnight.

2. When ready to serve, warm gently again over low heat.

CRANBERRY CHEESE BALLS

Makes approximately 20 balls

Takes 20 minutes, plus chilling time

What do I need?

• 250g goat cheese

• 200g cream cheese, softened

• 1 clove garlic, minced

• 2 cups dried cranberries, chopped

• 2 cups pecans, chopped

• ¼ cup parsley, finely chopped

• Pretzel sticks

VEGETARIAN

How do I make it?

1. Line a large plate or a baking tray with baking paper.

2. In a stand mixer, beat goat cheese and cream cheese together until smooth. Add garlic, half the cranberries, half the pecans and half the parsley and fold through with a wooden spoon or spatula.

3. Use a teaspoon to scoop out some of the mixture and roll into a small ball. Place ball on the lined plate and repeat until all mixture is used. Refrigerate for a minimum of 2 hours.

4. Combine remaining cranberries, pecans and parsley together in a small bowl. Remove balls from the fridge and roll in the cranberry mix, making sure they are well coated, then place onto a serving plate. Insert a pretzel stick into each ball and serve.

GF DF VEGAN VEGETARIAN

Wine

Degustation Dinner.

Piper-Heidsieck

Cuvée Brut Reims FR

COCKTAIL HOUR

Dust off your cocktail shaker, it’s Party Season.

Takes 5 minutes

Serves 1

What do I need?

30 mL gin

15 mL freshly squeezed lemon juice

15 mL simple syrup

90 mL dry sparkling wine

FRENCH 75

How do I make it?

1. Combine gin, lemon juice and simple syrup in an ice-filled shaker.

2. Cover and shake vigorously, then strain into a glass and garnish with lemon peel.

VEGAN DF VEGETARIAN GF

Sip into summer with our Blackberry Lemonade Crush and Ginger Beer

Cooler! These vibrant jugs blend Capital Brewing's best with fresh juices, gin or vodka, and refreshing garnishes. Perfect for sharing or keeping all to yourself!

Ginger Beer Cooler

Build In a 2L jug over ice

3 x Capital Brewing Ginger Beer cans

60mL Vodka (we recommend Canberra Distillery Vodka)

60mL fresh lime juice (about 2 limes)

Lime slices and mint for garnish

Blackberry Lemonade Crush

Build In a 2L jug over ice

3 x Capital Brewing Blackberry Hard Lemonade cans

60mL Gin (we recommend Canberra Distillery 'Summer Gin')

60mL fresh lemon juice (about 1 lemon)

Blackberries, lemon slices and rosemary sprigs, for garnish

GET NAKED.

SPARKLING NON-ALCOHOLIC COCKTAILS CRAFTED WITH DISTILLED BOTANICALS

NO ALCOHOL, NO SUGAR, LOW CAL

GREAT TASTE IS HERE!

Bars, shakes and treats to support your low carb goals.

GREEN AND GOLD SUMMER SPRITZER

Takes 5 minutes Serves 2

What do I need?

40 mL dry gin

40 mL white vermouth

60 mL prosecco

120 mL soda water

Juice of half a lime

Ice

Lemon slices to garnish

Lime slices to garnish

Rosemary to garnish

How do I make it?

1. Combine gin, vermouth, prosecco, soda and lime juice in a jug and stir gently.

2. Pour over ice and garnish with lemon and lime slices and a sprig of rosemary.

VIRGIN KIWI

Takes 15 minutes Serves 2

What do I need?

3 kiwi fruit, peeled and roughly diced

Juice of 1 lime

10 mint leaves

1 tsp sugar

Ice

2 cups sparkling water

How do I make it?

1. Add kiwi fruit, lime juice, mint leaves and sugar to a blender and blitz until smooth.

2. Fill glasses with ice and pour kiwi blend over. Top with sparkling water.

VEGAN DF VEGETARIAN GF

PINE GINGER MOCKTAIL

Takes 5 minutes Serves 1

What do I need?

60 mL pineapple juice

8 mint leaves

Pinch of salt

1 tbsp freshly squeezed lime juice

Ice

¾ cup no alcohol ginger beer

1 tsp apple cider vinegar

Pineapple, to garnish

How do I make it?

1. Place mint leaves, salt and lime juice into a glass and gently press with a muddler a few times. Add ice to the glass and then pour in pineapple juice and apple cider vinegar and stir.

2. Add ginger beer and garnish with pineapple.

TEQUILA SUNRISE

Takes 5 minutes Serves 1

What do I need?

60 mL tequila

120 mL freshly squeezed orange juice

15 mL grenadine

How do I make it?

1. Add tequila to a glass, then pour in orange juice. Top with grenadine which will sink to the bottom to create the classic layered effect.

FROZEN RASPBERRY DAIQUIRI

VEGAN DF VEGETARIAN GF

Takes 5 minutes Serves 2

What do I need?

100 mL white rum

60 mL lime juice

200 g frozen raspberries

2 tsp caster sugar

How do I make it?

1. Put all ingredients in a blender and blitz. Serve and garnish with lime and fresh berries if desired.

VEGAN DF VEGETARIAN GF

Raspberry Passionfruit Float

GF DF VEGETARIAN

Serves 2

Takes 10 minutes

What do I need?

• 90ml gin

• 30ml red vermouth

• 30ml Raspberry liqueur

• 30ml lemon juice

• 15ml egg white

• Ice For the garnish

How do I make it?

• 1 passionfruit, halved

• Fresh berries of your choice (raspberry/ blueberry/ blackberry)

• Fresh mint leaves

1. Place all cocktail ingredients in a cocktail shaker and shake vigorously until frothy. Strain to remove the ice and then shake again before pouring into a chilled glass.

2. Garnish with half a passionfruit filled with the fresh berries and finish with mint leaves.

ROSE SYRUP

You can easily make your own rose syrup at home with just three ingredients.

To make 1 cup of rose syrup add ¾ cup water, ¾ cup sugar and ¼ cup dried rose petals (food-grade) to a saucepan and simmer until the sugar has completely dissolved.

Remove from the heat and leave to steep for 15 minutes before straining to separate the rose petals from the syrup. Store in a container in the fridge for up to 2 weeks.

ROSE GARDEN

Takes 5 minutes Serves 1

What do I need?

50 mL gin

20 mL lemon juice

10 mL rose syrup

20 mL chickpea water

Ice

Tonic water

How do I make it?

1. Add all ingredients except tonic water to a shaker with ice and shake vigorously.

2. Strain into a chilled glass. Top with tonic water and garnish with a fresh strawberry.

PALOMA

What do I need?

60 mL tequila

15 mL freshly squeezed lime juice

Chilled grapefruit soda, to top Ice

Lime for garnish

Takes 5 minutes Serves 1

How do I make it?

1. Add tequila and lime juice to an ice-filled glass.

2. Top with grapefruit soda and stir to combine.

3. Garnish with a slice of lime.

CHRISTMAS CHEER

Takes 5 minutes Serves 2

What do I need?

15 mL cranberry juice

45 mL vodka

90 mL tonic water

30 mL apple cider

Ice

How do I make it?

1. Add cranberry juice and vodka to a cocktail shaker filled with ice. Shake until well-chilled.

2. Strain into a glass and top with tonic water and apple cider. Garnish and serve.

VEGAN DF VEGETARIAN GF

ENTREES

The table is set and your guests have arrived; it’s time to tuck in!

Let the feasting begin with our selection of amazing entrées.

What do I need?

FOR THE BEURRE BLANC

½ cup dry white wine

½ cup white wine vinegar

4 tbsp diced shallots

2/3 cup cream

½ tsp salt

¼ tsp white pepper

2 cups unsalted butter, cut into cubes and chilled

FOR THE EGGS

4 eggs

Pinch of salt TO SERVE

200 g cold smoked salmon

2 radishes, thinly sliced

½ Lebanese cucumber, finely diced

Micro herbs

Edible flowers

SMOKED SALMON WITH BEURRE BLANC AND SOFT POACHED EGG

Takes 30 minutes Serves 4

How do I make it?

1. Make Beurre Blanc by adding wine, vinegar and shallots to a small saucepan over medium heat. Bring to the boil and boil until the liquid has reduced to 2 to 3 tablespoons. Add cream, salt and pepper and boil for 1 minute, then reduce heat to low and add butter a few cubes at a time, whisking constantly. The butter should have completely melted before adding more. Remove from the heat and pour through a sieve to separate the shallot. Set aside.

2. Fill a large saucepan with water and place over medium heat. Bring water to a simmer and toss in salt. Crack eggs, one at a time, into a cup. Gently pour eggs into the water. Cook eggs for 2 minutes, then remove from the water using a slotted spoon. Place on a paper-towel lined plate and set aside.

3. To serve, add an egg yolk to each serving bowl. Spoon some of the beurre blanc into bowls, then place smoked salmon around the edges. Arrange radish slices, cucumber, edible flowers and micro herbs and serve.

Takes 30 minutes Serves 4

What do I need?

100 g dried vermicelli noodles

50 g panko breadcrumbs

1 tbsp black sesame seeds, plus extra to serve

1 large egg white

1 kg whole jumbo green prawns

200g coconut oil

1 cucumber, julienned

1 large carrot, julienned

½ large green mango, julienned

4 spring onions, finely sliced

¼ cup basil leaves, torn

¼ cup mint leaves, torn, plus extra for garnish

FOR THE DRESSING

3 birdseye chilli, roughly chopped

3 tbsp palm sugar, grated

5 tbsp lime juice

2 tbsp fish sauce

CRISPY PANKO PRAWNS WITH GREEN MANGO NOODLE SALAD

How do I make it?

1. Make dressing by blitzing the chilli and palm sugar in a small food processor until finely chopped. Add the lime juice and fish sauce and blitz to combine.

2. Peel and devein prawns, leaving the tails attached. Place in a bowl and add 3 tablespoons of dressing. Stir to combine and set aside to marinate.

3. Place noodles in a bowl and cover with boiling water. Set aside for 2 minutes or until the noodles have softened. Drain well, stir through half the remaining dressing, and set aside to cool.

4. Line a baking tray with baking paper.

5. Place egg white in a small bowl and lightly whisk. Place panko breadcrumbs and black sesame seeds in a separate bowl and mix to combine.

6. Using the tail to hold the prawns, dip half of each prawn into the egg white mix and then in the panko crumbs. Transfer to the lined baking tray.

7. Heat oil in a large frying pan over medium-high heat. Cook prawns in batches, for 1 minute each side or until golden, crisp and cooked through. Transfer to a plate lined with paper towel to drain.

8. Place the noodles, cucumber, carrot, green mango and herbs on a serving plate and toss to combine. Add prawns and drizzle with the remaining dressing. Sprinkle with black sesame seeds and herbs and serve.

Scan to Watch our Video Recipe

OYSTERS WITH FRESH

WASABI CREAM

What do I need?

24 oysters

2 tbsp grated fresh wasabi (alternatively horseradish)

2 tsp red wine vinegar

80 g crème fraiche

¼ tsp sea salt

50 g Petuna Ocean Trout Caviar

Freshly ground black pepper

500g rock salt, for plating

Takes 10 minutes Makes 24 oysters

How do I make it?

1. Add wasabi, vinegar, crème fraiche and salt to a bowl. Stir to combine and taste for seasoning. Pour into a small serving bowl and garnish with a grind of fresh pepper and grated wasabi optional.

2. Place the bowl of wasabi cream on a platter along with a spoon. Cover the base of the platter with rock salt. Arrange oysters on top and scatter with caviar. Serve immediately.

Scan to Watch our Video Recipe

Takes 15 minutes Serves 4

What do I need?

2 ripe whole rockmelon

24 slices prosciutto

200 g cherry bocconcini

1 tbsp freshly squeezed lemon juice

Pinch of salt

Fresh basil leaves to garnish

ITALIAN SUMMER SALAD

How do I make it?

1. How do I make it?

2. Cut each rockmelon in half. Scoop out the seeds and discard. Use a melon baller to scoop out 6-8 balls of rockmelon from the centre of each half and set them aside in a separate bowl. Work from the centre outwards, ensuring you leave 1 centimetre border of rockmelon flesh around the outside edge.

3. Drain bocconcini and add to bowl with rockmelon balls. Add lemon juice, season with salt and gently toss.

4. Arrange rockmelon balls and bocconcini in the rockmelon halves. Roll slices of prosciutto and arrange in the rockmelon. Garnish with fresh basil leaves and serve immediately.

OVEN ROASTED SEASONED GREEK TOMATOES

Takes 30 minutes

Serves 6

What do I need?

500 g cherry tomatoes

4 tbsp olive oil

1 tsp cumin seeds

4 cloves garlic, minced

1 tsp dried thyme

1 tsp brown sugar

Zest of 1 lemon, divided Salt

Freshly ground black pepper

6 sprigs fresh oregano

500 g Greek yoghurt

1 tsp chilli flakes

How do I make it?

1. Add tomatoes to a large bowl with olive oil, cumin seeds, garlic, thyme, brown sugar, half the lemon zest, salt and pepper. Toss to combine and then add to a baking tray. Scatter over oregano and cook in oven for 20 minutes.

2. Whisk remaining lemon zest with yoghurt and season with salt to taste.

3. To serve, add yoghurt to a large serving bowl and spoon tomatoes over the top. Garnish with chilli flakes and enjoy with bread.

ORANGE & FENNEL CRUDO WITH BLACK OLIVES

What do I need?

150 g fennel, thinly sliced

2 oranges, sliced into thin wedges

100 g black olives, pitted

2 tbsp almond flakes

1 ½ tsp pink peppercorns, lightly crushed

1 tbsp olive oil

2 tbsp orange juice

Takes 10 minutes Serves 4

How do I make it?

1. Place fennel, orange wedges, olives and almond flakes in a mixing bowl.

2. Whisk olive oil and orange juice together in a small bowl and pour over fennel mixture, then toss to coat. Sprinkle over peppercorns and serve

GF VEGAN DF VEGETARIAN

INDIVIDUAL PLATTERS

Takes 20 minutes Serves 6-10

What do I need?

Assorted crackers, lavosh and crispbread

½ rockmelon, skin and seeds removed, cut into wedges

Sliced prosciutto

Salami/Sopressa Dip Brie Blue cheese

100 g raw honeycomb

50 g muscatels

300 g grapes

Fresh figs or cherries

80 g sundried tomatoes

150 g mixed pitted olives

80 g caperberries

Quince paste

How do I make it?

1. Build individual smorgasbord plates, or one large platter, by arranging the ingredients to compliment each other. Wrap rockmelon wedges with prosciutto or pile it proudly on top, adorn brie with raw honeycomb, and pair plump fresh fruit with salty deli delights.

2. Build the plate to be full and generous, and match colours throughout the plate to create contrast and texture.

“ A PRODUCER THAT ALWAYS IMPRESSES WITH ANY WINE THEY PRODUCE

- Cameron Douglas MS

DODONI HALLOUMI, SUNDRIED

TOMATO & ASPARAGUS FRITTATA

500g potatoes cut into 2cm pieces (no need to peel them)

1 onion chopped

250g DODONI Halloumi, cubed

250 asparagus, woody stalks removed

12 eggs whisked

150g sun dried tomatoes chopped

1 tbsp chopped fresh mint plus extra mint leaves to decorate

Heat 2 tbsp oil in an ovenproof frying pan on the stove.

Add potatoes and cook on low heat for 15 minutes, until they’re cooked through.

Add onion, tomatoes and DODONI Halloumi and cook for a further 3 minutes.

Add the mint and asparagus, then pour over the eggs and season with salt & pepper, then place pan in a hot (200ºC) oven for 15 minutes.

Remove frittata from oven and let rest for at least 5 minutes, before sprinkling fresh mint leaves and serving.

MADE IN GREECE, LOVED BY THE WORLD

ROASTED

PEARS WITH ROQUEFORT, WALNUTS AND HONEY

Takes 45 minutes Serves 4

What do I need?

4 pears

2 tsp brown sugar

80 g Roquefort, crumbled

2 tbsp honey

10 walnuts, roughly chopped

1 tbsp thyme leaves

1 tsp chilli flakes, plus extra for garnish

How do I make it?

1. Preheat oven to 180C.

2. Cut pears in half, leaving the stems intact.

3. Scoop out the core with a spoon and place pears on a baking tray cut-side up.

4. Sprinkle brown sugar over the pears and cover with foil. Bake for 30 minutes or until soft but still holding their shape.

5. Add Roquefort, honey, walnuts, thyme, and chilli flakes to a small bowl and mix to combine. Fill the pears with the filling and return to the oven to cook, uncovered for 8 – 10 minutes, or until the cheese has melted and the filling is hot.

How do I make it?

1. Heat oil in a frying pan over high heat. Add peanuts and fry until golden and aromatic, then add garlic, red and green chilli, cumin seeds, and coriander leaves. Fry until the leaves become crisp, then remove from pan and set aside to cool. Add beetroot to the pan and cook for 5 minutes, or until it is slightly tender. Remove from heat and set aside to cool.

BRIE WITH BEETROOT PACHADI, PEAR JUS AND PINE NUTS

Takes 45 minutes Serves 4

What do I need?

FOR THE BEETROOT PACHADI

1 tbsp olive oil

2 tbsp raw peanuts, chopped

1 clove garlic

1 green chilli

1 red chilli

1 tbsp coriander leaves

½ tsp cumin seeds

1 cup beetroot, finely diced

Salt

Lemon juice

FOR THE PEAR JUS

6 pears, peeled and diced

1 cup vegetable stock

1 tsp ginger, minced

1 shallot, thinly sliced

TO SERVE

½ cup pine nuts

200 g brie

Pumpernickel, thickly sliced

Smoked paprika, to garnish

When cool, puree with a stick blender until smooth. Refrigerate until ready to serve.

4. Preheat oven to 180C.

5. Heat a non-stick frying pan over medium-low heat. Add pine nuts and toast, stirring constantly until fragrant and golden. Transfer to a plate to stop them cooking and prevent burning.

2. When ingredients have cooled, blend with a stick blender, leaving some chunks of beetroot. Taste and add lemon juice if desired. Refigerate until ready to serve.

3. Meanwhile make the pear jus by adding all ingredients to a saucepan. Bring to the boil, then reduce heat and leave to simmer until the sauce has reduced by half. Remove from heat and set aside to cool.

6. Add thick slices of pumpernickel to a lined baking tray. Cut wedges of brie and lay on top of pumpernickel. Cook in the oven until the brie is starting to melt.

7. To serve, add pumpernickel and brie to serving plate, dollop some pear jus on the plate and add beetroot pachadi. Sprinkle with pine nuts and garnish with smoked paprika.`

VEGETARIAN

OYSTERS WITH GIN, LIME & CHILLI

Takes 10 minutes Serves 4

What do I need?

1 tbsp lime juice

1 tsp lime zest

60 mL gin, chilled ½ tsp freshly grated ginger

1 tsp mirin

1 tsp caster sugar

½ red chilli, finely diced

24 oysters

How do I make it?

1. Add lime juice and zest, gin, ginger, mirin, sugar and chilli to a small bowl and whisk to combine.

2. Spoon mixture over oysters immediately before serving.

GRILLED SCALLOPS WITH BUTTERY

CORIANDER

SAUCE

What do I need?

4 tbsp shallots, finely diced

2 tbsp white wine vinegar

½ cup water

2 ½ tsp ground coriander

½ cup cold unsalted butter

Salt

Freshly ground black pepper

500 g scallops

Olive oil for brushing

3 tbsp fresh coriander, finely diced

Fresh coriander leaves to serve

Takes 40 minutes Serves 4

How do I make it?

1. Add shallots, vinegar, water and ground coriander to a small saucepan over medium-high heat. Cook until the liquid has reduced to about 2 - 3 tablespoons then reduce heat to medium-low and whisk in butter, gradually. Season with salt and pepper and then cover and turn off heat.

2. Pat scallops with paper towel to remove excess moisture and then brush with olive oil. Heat a grill pan over high heat until it begins to smoke, then add scallops and cook for 3 minutes per side, or until cooked though.

3. To serve, stir fresh coriander into butter sauce and spoon over scallops. Garnish with fresh coriander leaves.

OVEN ROASTED ZUCCHINI FLOWERS

Takes 30 minutes Serves 4

What do I need?

1 tbsp olive oil plus extra for drizzling

12 zucchini flowers

150 g mushrooms, finely diced

1 brown onion, finely diced

2 tsp rosemary leaves, finely chopped

½ cup vegan cream cheese Salt, to taste

Freshly ground black pepper, to taste

How do I make it?

1. Preheat oven to 200C.

2. Line a baking tray with baking paper.

3. Heat 1 tbsp olive oil in a frying pan over medium heat. Add onion, mushrooms and rosemary leaves until softened, about 5 minutes. Remove from heat and add to a bowl and set aside to cool. When cooled add cream cheese to the bowl and stir to combine. Taste, and season if desired.

4. Open zucchini flowers gently and stuff with cream cheese mixture. Wrap the petals back around the stuffing and lay the flowers on prepared baking tray. Drizzle lightly with olive oil and bake for 20 minutes or until browned. Serve warm.

EXPLORING THE HEART OF GREEK CUISINE WITH MARY POLITIS OF MARY’S KOUZINA

In the vibrant world of Greek cuisine, Mary Politis is renowned for her deep-rooted connection to her Greek heritage and her unwavering dedication to preserving traditional recipes, building a culinary reputation that celebrates the flavours and traditions of Greece.

Through her popular platforms on social media, Mary blends her love for Greek culture, cuisine, and craftsmanship, offering followers a genuine taste of Greece right from their screens. For more delicious recipes, scan the QR code above to see Mary on her Website, Instagram account, Facebook page, or YouTube channel.

tIROKAFTERI sPICY FETA DIP

If you love Feta cheese, then you’ll love this feta dip with a kick! An easy appetizer you can enjoy with anything, and a great addition to your charcuterie board!

150g Feta cheese

1/2 red capsicum

1 long red chilli

2 cloves of garlic

2 Tbsp Greek yogurt

6 Tbsp extra virgin olive oil

Chopped parsley and chilli flakes to garnish

Roughly chop red capsicum and chilli.

Place all ingredients into a food processor and blend still smooth.

Transfer to a bowl for serving and refrigerate for an hour or so to firm.

Decorate with fresh parsley and chilli flakes, followed by a drizzle of extra virgin olive oil. 4.

KEFTEdes meatballs

No Greek celebration table is complete without deliciously juicy Keftedes, they’re a famous Greek appetiser.

800g beef mince

1 large onion - grated

2-3 gloves garlic - crushed

1/2 cup breadcrumbs

1/4 cup fresh mint - chopped

1/4 cup fresh parsley - chopped

1 egg

1 tsp dried oregano

Salt and pepper to taste

1/3 cup extra virgin olive oil or your preferred oil for frying

Combine all ingredients into a large bowl. Work the mixture well with your hands until the ingredients hold together.

Roll just under a tablespoon worth of the mixture into a small ball and shallow fry in olive oil for approximately 2 minutes on each side and till nicely browned. Enjoy!

OKTAPODI STIN SKARA grilled octopus

Nothing screams Greek summer like grilled octopus. Picturesque scenes of large octopus hanging on lines in front of the blue tones of a the Greek seascape just mesmerises me. Find my secret for the most tender octopus!

1 Octopus approximately 1kg in size

2 soft kiwi fruits - skins removed and grated

Octopus marinade:

1/4 cup extra virgin olive oil

3 tablespoons red wine vinegar

Juice of 1/2 a lemon

1/2 tsp dried oregano

1 clove garlic - grated

Salt and pepper to taste

1. In a small bowl combine marinade ingredients and whisk well to emulsify.

Combine cleaned octopus with grated kiwi fruit and massage into the octopus. Allow the kiwi fruit to tenderise the octopus for no longer than 3 hours. Rinse off kiwi well.

2. Transfer octopus onto hot grill or bbq for approximately 5 minutes turning occasionally.

3. Place grilled octopus into the marinade whilst it’s still hot.

5. Enjoy with an extra squeeze of lemon.

DODONI FETA BEETROOT SALAD

2 pita’s, cut in triangles

3 tbsps olive oil

200g block of DODONI Feta

2 tbsps lemon juice

500g beetroot, boiled & cut into cubes

50g rocket

½ red onion, diced

100g walnuts, chopped

Preheat the oven to 180ºC.

Spread out the pita on a baking sheet and sprinkle with 1 tbsps of olive oil. Bake for around 10 to 15 minutes, until golden brown.

Crumble 50 grams of DODONI Feta into a small bowl and mix with the remaining 2 tbsps of olive oil and lemon juice.

In a large bowl, add the beetroot, rocket, red onion, walnuts and feta dressing. Mix until well combined. Serve with the extra DODONI Feta on top and the pita chips.

MADE IN GREECE, LOVED BY THE WORLD

ESSENZA

TOMATOKEFTEDES TOMATO FRITTERS

Makes approximately 20

Celebrate delicious summer ripened tomatoes with these delicious tomato fritters famous from the island of Santorini.

2 cups chopped ripe tomatoes that have been scraped of the seeds and flesh

1/2 chopped red or brown onion

1/4 cup chopped fresh dill

1/4 cup chopped fresh mint

100g crumbled feta cheese

1/2 cup plain flour

1/2 cup fine semolina

1 tsp dried oregano

1/2 tsp baking powder

1. Use a heaped tablespoon amount to create a fritter in your hands and fry over medium/high heat up approximately 2 minutes on each side or until golden and crispy.

Combine all ingredients into a bowl and mix well. Initially the mixture will seem dry, continue mixing and the tomatoes will begin to release liquid, and the mixture will hold to form a fritter.

2. Transfer the hot fritters onto a plate with absorbent towels to soak any excess oil.

3. Serve immediately with Tzatziki and enjoy.

TZATZIKI YOGURT & CUCUMBER DIP

I love how versatile tzatziki is. It’s refreshing and can be paired with almost any dish. Alongside vegetables, meats and of course, in a gyro!

2 cups strained Greek yoghurt

1 grated cucumber (seeds removed and juices squeezed out)

2 cloves grated garlic

2 capfuls white wine vinegar

Juice of 1/2 lemon

A drizzle of olive oil

Salt to taste

Combine all ingredients and adjust to your preference.

Note: Flavours in the tzatziki become much stronger as they sit.

BOUYIOURDI SPICY GRILLED FETA

A deliciously spicy grilled Feta dip, rich with intense flavour.

1 tomato

1 small green pepper - sliced

1/4 Spanish onion - chopped

1 garlic clove - chopped fine

Dry chilli flakes

1/2 tsp dry oregano

Extra virgin olive oil

Cut two or three thin round slices of tomato then chop the remainder. Place the chopped tomato at the bottom of a small dish. Place sliced peppers on top, along with chopped onion, garlic, and chilli.

Sit a piece of feta on top of ingredients then place the two or three tomato slices on top of the Feta, along with more peppers, onion garlic, chilli flakes, and dried oregano,

2. Drizzle with extra virgin olive oil and grill for approximately 20 minutes. Enjoy hot.

MELOMAKARONA HONEY COOKIES

Makes approximately 25

Walnut & spiced honey Greek Christmas biscuits. The true flavours of G Christmas. The cake-like texture that develops after the honey syru makes these cookies moreish and delicious. And they are dairy free!

Prepare the syrup and let it cool:

2 cups sugar

3 cups water

1/2 cup honey

1 cinnamon stick

1 tsp whole cloves

Lemon rind

A squeeze of lemon juice

Combine in one bowl: 2.

3 cups of plain flour

1 tsp baking powder

1/2 tsp bi carb soda

1 tsp ground cinnamon

1/2 tsp ground All spice

1/2 cup chopped walnuts

The zest of one orange

In another bowl combine: 3. 1/2 cup sugar

1 cup extra virgin olive oil

1/2 cup fresh orange juice

A shot of cognac

In a third bowl add: 4. 1/2 cup chopped walnuts for sprinkling.

Preheat oven to 170°C.

Slowly stream the wet ingredients into the dry stirring gently with your hands, forming a dough.The dough should not be sticky. If it is, add little flour. Do not over work the dough as the oil can begin so seep out.

Using your hands, roll out a 7.

gently down onto them. 7.

Transfer to the tray to the oven and bake for approximately 20-25 minutes and until golden brown. Note: Do not overcook as they will not absorb enough syrup.

Once they’re ready remove from the oven & allow them to sit for approximately 10 minutes. Place the now warm melamakarona into the cooled syrup & allow it to soak for a minute or two. Arrange onto a platter,

Summer Berry Soufra Greek Custard pie

The popular Fillo Crinkle Pie with endless flavour possibilities. A delicate vanilla custard paired with crunchy Fillo Pastry, and a burst of berry goodness.

375g Fillo Pastry - room temperature

300g thickened cream

200g caster sugar

3 eggs

1 teaspoon vanilla bean paste

Preheat your oven to 180 degrees Celsius. 1.

125g fresh blueberries

125g strawberries - sliced thin

125g raspberries

80g blackberries

Zest of 1 lime

Combine thickened cream, sugar, eggs, vanilla into a mixing jug and whisk until well combined. Set aside.

Lay one sheet of Fillo pastry onto your workspace, with the short side of the Fillo Pastry facing you. Brush with butter and lay a second sheet of Fillo Pastry on top. Using your fingers, fold the Pastry in a concertina design.

Transfer the folded Fillo Pastry to the centre of a 30cm round baking tray and begin to coil it in the middle to resemble a rose. Repeat with the remaining Fillo Pastry, placing it around the centre rose until the tray is full.

Arrange the berries within the crinkles of the Fillo pastry rosette by slotting them into the folds. Reserve some blueberries.

Pour the custard over the fruit and Fillo Pastry evenly. Scatter the reserved blueberries on top.

6. Transfer the tray back into the oven & bake for approximately 30 - 40 minutes and golden. Remove the Soufra from the oven and allow it to cool for 10 minutes before sprinkling icing sugar over the top .

MOJITO BUT MAKE IT GREEK

60 ml Mastica spirit or Ouzo

30 ml lime juice

15 ml simple syrup (more or less according to taste)

Soda water

Fresh mint leaves

1 lime - cut into eights

Ice

To a cocktail shaker add 6 lime wedges and 10 mint leaves. Muddle 8-10 times. Add lots of ice, Mastica or Ouzo, lime juice, and simple syrup. Close and shake for 1 minute.

1. Add ice to 2 tumblers plus a few extra mint leaves. Pour in the drink mix and top with soda. Add a lime wedge and enjoy. 2.

Mary’s Kouzina tea towels

Beyond her culinary skills, Mary brings art into the kitchen, illustrating family recipes onto kitchen linen - a unique synergy of art and food. Her creations offer authentic, wholesome, and nostalgically flavourful experiences, transporting you back to the heart of Yiayia's kitchen. See her beautiful range of tea towels at: https://www.maryskouzina.com.au.

Family Owned, Since1982

Give the gift of delicious flavour with Barossa Fine Foods’ range of artisan smallgoods. Made with the finest ingredients, find us in-store today

THE MAIN EVENT

No matter what or when you’re celebrating we’ve got the dish for you.

BBQ'D LOBSTER SALAD

What do I need?

125 g unsalted butter, softened

1 clove garlic, minced

Zest of ½ a lemon

1 tsp flat leaf parsley, finely chopped

2 cooked lobster

2 avocados, peeled, pitted and chopped

1 red onion, finely sliced

125 g alfalfa sprouts

1 red chilli, deseeded and finely chopped

Takes 30 minutes Serves 4

How do I make it?

1. Add butter, garlic, lemon zest and parsley in a bowl and mix together. Place mixture onto clingfilm and form into a log, twisting the ends to seal. Refrigerate until firm.

2. Prepare salad ingredients by combining avocado, red onion, alfalfa, and chilli in a bowl and tossing to combine. Set aside.

3. Meanwhile prepare the crayfish by cutting them in half. Place crayfish on its back on a tea towel to stop it slipping. Use a very sharp knife to cut the crayfish in half lengthways. Wash the head cavity under water and dry with paper towel. Arrange crayfish halves, cut-side up, in a lined baking tray.

4. Preheat barbecue to medium high. Take butter from the clingfilm and slice it into rounds. Place butter rounds over the crayfish meat and cook until the butter starts to brown. Remove from heat.

5. Place crayfish on plates and drizzle over any butter that has fallen into baking tray. Top with salad and serve immediately.

What do I need?

1 cup olive oil

2 cloves garlic, minced

2 tbsp chopped dill

Zest and juice of 2 lemons Salt

Freshly ground black pepper

1 crayfish, halved

24 green prawns, peeled (tails intact), deveined Scallops

4 Squid tubes

Flat leaf parsley, finely chopped Lemon wedges

FOR THE DIPPING SAUCE

½ cup fresh lime juice

1 ¼ tsp lime zest

¼ cup fish sauce

2 tbsp brown sugar

2 tbsp minced lemongrass

1 garlic clove, minced

2 tsp chopped coriander leaves

1 tsp chopped mint leaves

1 small red chilli, deseeded and finely chopped

SEAFOOD PLATTER WITH THAI DIPPING SAUCE

Takes 30 minutes Serves 4

How do I make it?

1. Make dipping sauce by whisking together lime juice, lime zest, fish sauce and sugar until sugar dissolves. Add lemongrass, garlic, coriander, mint and chilli and stir well. Refrigerate until ready to serve.

2. Combine oil, garlic, dill and lemon zest and juice in a bowl and season with salt and pepper. Brush a little over crayfish, prawns and scallops.

3. Pat outside of squid tubes dry with paper towel. Cut each tube lengthways on one side and open out so that it is flat with inside surface facing up. Use a sharp knife to score diagonal cuts in the squid tubes, then slice into large triangular shaped pieces. Add squid to the bowl of olive oil mixture and set aside to marinate for 5 minutes.

4. Heat barbecue to medium high heat.

5. Add prawns and crayfish, flesh side down. Cook prawns for 3-4 minutes. Cook crayfish for 1-2 minutes, then turn and cook shell side for 1-2 minutes. Add squid and cook squid for 2-3 minutes per side. Add scallops and cook for 1-2 minutes.

6. Transfer all seafood to a platter with the dipping sauce and serve garnished with parsley and lemon wedges.

Fine Atlantic seafood, bursting with European ﬂavour.

Sustainably caught, hand-cured using time-honoured Portuguese methods, and lovingly packed in organic extra virgin olive oil.

What do I need?

2 cooked lobster

500 g linguine 4 tbsp olive oil

4 cloves garlic, sliced

2 tsp dried chilli flakes

250 g cherry tomatoes, halved

LOBSTER LINGUINE WITH TOMATO, GARLIC & CHILLI

How do I make it?

1. Bring a large pot of water to the boil and cook the linguine according to the packet directions.

2. Meanwhile, separate the crayfish tails from the body, then slice each tail in half. Remove the meat from the body of the crayfish, chop and set aside.

3. Heat a large frying pan over medium heat. Add olive oil and gently cook the garlic and chilli until the garlic starts to colour but doesn’t burn. Add tomatoes, crayfish meat and crayfish tails in shells and toss until hot.

4. Use tongs to add cooked linguine to the frying pan with 100 mL of the pasta water. Cook, shaking the pan until the liquid has evaporated.

5. To serve, arrange linguine on plates and top each with a crayfish tail.

Takes 1 hour Serves 4

What do I need?

2 truss tomatoes

400 g can cannellini beans, drained and rinsed

Freshly ground black pepper

500 g bintje potatoes

2 tbsp unsalted butter Salt Pak Choy

4 tbsp white sesame seeds

4 tbsp black sesame seeds

Cooking spray

1 kg salmon fillet, divided Olive oil to drizzle

Parsley, for garnish

SESAME-CRUSTED SALMON STACK

How do I make it?

1. Preheat oven to 180C.

2. Line a baking tray with baking paper and set aside.

3. Cut tomatoes into a small dice. Drain and rinse beans and add to a bowl with the tomatoes. Season with a little black pepper and set aside.

4. Peel potatoes, roughly chop and add to a pot of salted water. Bring to the boil and cook until the potatoes are tender.

5. Meanwhile prepare salmon by using a round shape such as a cookie cutter or a mug to cut out 8 rounds of salmon.

6. Add black and white sesame

seeds to a shallow dish and mix together. Spray the salmon with cooking spray and place on its side into the sesame seeds. Use a rolling motion to cover the outside edge of the salmon with sesame seeds, pressing if needed to make the sesame seeds stick.

7. Arrange salmon rounds on lined baking tray and cook in the oven for 10-15 minutes or until cooked to your liking.

8. When potatoes are cooked drain and return to the pot with butter and a generous pinch of salt. Mash potato so that it is smooth but still holds its shape.

9. While salmon is cooking prepare pak choy by slicing off the end and separating the leaves. Add to a pot of simmering water and cook for 2-3 minutes or until tender and wilted. Remove from heat and drain.

10. To assemble, lay one salmon round on a plate. Use a spoon to scoop out approximately 2 tablespoons of mashed potato and shape it into a rough circle about the same size as the salmon round. Lay potato on top of salmon and then add another piece of salmon on top.

11. Arrange pak choy around the base of the stack and top with the bean and tomato mixture. Drizzle with a little olive oil, garnish with parsley and serve.

ALWAYS A Fes tive FAVOURITE

INGHAM’S perfect roast chicken

Ingredients

• Olive oil

• Salt and pepper

• 1 Ingham’s Whole Chicken

Method

1. Preheat conventional oven to 190°C (180°C fan forced).

2. Remove chicken from packaging and dispose of soaker pad.

3. Drizzle chicken with olive oil and season with salt and pepper.

4. Tuck the wings underneath and place the chicken breast side up on a roasting dish.

5. Cook for 20-25 minutes per 500g or until cooked through.

6. Baste the chicken with cooking juices halfway through cooking.

7. Remove chicken from oven and allow 10 minutes to rest before carving.

Our chickens are raised with no hormones and remain true to our promise of sharing food that’s Always Good. Pick up a fresh whole chicken from the meat department today.

THE HAM & TURKEY CHEAT SHEET

Ham and turkey are an integral part of Christmas celebrations.

We have plenty of options available this year on our Christmas order form, so there’s something for everyone whether you’re feeding 1 or 100. But with so many choices available it can become confusing knowing which one to pick and how to cook it perfectly. Our Ham and Turkey Cheat Sheet will help make things much simpler.

TURKEY

Which type should I order?

Whole turkey, turkey buffe, rolled turkey … there’s plenty of choice available and the one that you select depends on your own personal preference. If you want the traditional turkey experience with leg and breast meat then choose a whole turkey. If you prefer white meat, then a turkey buffe is perfect for you; and if you want something seasoned and with no bones, our rolled turkey breast is a great option.

What size?

Allow 450 grams raw weight per person, or if you want to have leftovers (yes please!), you should allow 600 grams per person. View our Turkey Size chart.

How long should I cook it for?

Potentially one of the most stressful parts of Christmas cooking is making sure you cook the turkey perfectly. Everyone wants to enjoy that picture-perfect bird with crisp skin and tender, juicy meat. Use our Turkey Cooking Chart to calculate the cooking time needed based on the weight of the turkey. If you are stuffing the turkey, make sure you use the combined weight of the stuffing and the turkey to calculate the correct cooking time.

Turkey Size chart

HAM

How much do I need?

Think about how many people you are feeding and whether you want leftovers. Is the ham the main feature of your Christmas meal or will you also be having turkey or seafood?

As a general rule you should allow 250 g to 300 g per person.

ham servings Size chart

SIZE APPROXIMATE SERVINGS

1.5

How long should I cook it for?

In Australia, hams are already cooked when you buy them, but glazing and baking a ham at home will add an extra depth of flavour that makes the ham truly special. Follow the instructions for the glaze recipe you are using to cook your ham to perfection.

What to do with leftover ham

The leftover Christmas ham is almost as eagerly anticipated as the ham itself. To keep yours fresh and tasty, follow our three simple steps.

1. Keep ham on the bone if possible. This will help it stay juicier than carved pieces.

2. Store in a ham bag or a clean pillowcase that has been rinsed in a solution of 2 cups of white vinegar to 2 litres of water. The ham bag should be allowed to dry before using it.

3. If you don’t have room in the fridge to keep leftover ham on the bone, remove the meat from the bone in large chunks and store it wrapped, in the fridge for up to 2 weeks. It can be frozen for up to 1 month.

Scan to Watch Chef Daniel Prepare a Christmas Ham

Takes 3 ¼ hours Serves 10

What do I need?

4 kg turkey buffe

2 large brown onions, thickly sliced

100 g salted butter, softened

1 tbsp flat leaf parsley, finely chopped

1 tbsp fresh sage leaves, finely chopped

1 tbsp fresh thyme leaves, finely chopped

3 cloves garlic, crushed Salt

Freshly ground black pepper

HERBED TURKEY BUFFE

How do I make it?

1. Preheat oven to 190C.

2. Lay onions in base of a roasting pan.

3. Combine butter, herbs and garlic in a bowl and season with salt and pepper.

4. Use paper towel to pat turkey dry, then use your fingers to create a pocket between the turkey skin and meat. Work half the butter into the pocket and massage it into the meat.

5. Place turkey in roasting pan on top of the onions. Reserve 2 tablespoons of the remaining butter mixture and rub the rest over the outside of the skin. Cover loosely with foil and roast for 2 ½ hours, then increase the oven temperature to 220C. Remove foil and brush with reserved butter, then cook, unconvered for 30 minutes or until the turkey is golden and cooked through and the internal temperature reaches 70C.

6. Remove from oven, cover loosely with foil and allow to rest for at least 30 minutes.

GLAZED TURKEY WITH MAPLE GRAVY

Takes 3 ½ hours Serves 12-15

What do I need?

7 kg whole turkey Salt

Freshly ground black pepper

60 g unsalted butter, softened

250 mL chicken stock

200 mL maple syrup

½ cup blackcurrant jam

80 mL orange juice

FOR THE MAPLE GRAVY

1 cup pan juices from the turkey

½ cup dry white wine

750 mL chicken stock

¼ cup plain flour

How do I make it?

1. Preheat oven to 180C.

2. Pat turkey skin with paper towel to dry. Brush skin with butter and season with salt and pepper. Place turkey in a roasting dish with 250 mL of chicken stock. Cover turkey with baking paper and foil and cook for 2 hours.

3. Make maple glaze by combining maple syrup, jam and orange juice in a saucepan over low heat. Cook, stirring constantly until the jam dissolves.

4. Remove foil and baking paper from the turkey and brush with glaze. Cook, uncovered for 1 hour, basting every 15 minutes, until the turkey skin is golden and the meat is cooked.

5. Allow the turkey to rest, loosely covered while you make the gravy.

6. To make the gravy, skim the fat from the roasting tray and set aside. Pour pan pan juices into a measuring jug.

7. Place roasting tray on hotplates over medium-high heat. Add wine and 250 mL chicken stock to the roasting tray and bring to the boil, scraping any browned bits off the bottom of the pan with a wooden spoon. Boil for 3 minutes, then add remaining stock and 1 cup of pan juices and bring to the boil. Reduce heat and simmer for 5 minutes, then whisk in flour and simmer until thickened. Pour gravy through a fine sieve into gravy boat to serve.

Takes 3 ½ hours

What do I need?

5 kg ham, skin removed

450 g brown sugar

2 tbsp freshly ground black pepper

1 ½ tsp ground cloves

1 ½ tsp ground cinnamon

BROWN SUGAR SPICED HAM

How do I make it?

1. Preheat oven to 180C.

2. In a medium bowl combine brown sugar with pepper, cloves and cinnamon.

3. Lay out two pieces of aluminium foil large enough to wrap the ham. Place ham fat side up on the foil and rub the sugar mixture over the fat and along the side of the ham to form a thick coating.

4. Wrap the ham tightly in the foil and place in a large roasting pan and bake for 2 hours or until it is glossy. Remove from the oven and set aside to rest in the foil for at least 1 ½ hours.

5. Unwrap ham and slice meat to serve

WHISKY AND ORANGE MUSTARD GLAZED HAM

Takes 1 ½ hours Serves 10

What do I need?

4 kg ham, skin removed ¾ cup runny honey

1 tbsp whisky

1 tbsp Dijon mustard Zest of 1 orange

2 tbsp freshly squeezed orange juice

2 oranges, thinly sliced

How do I make it?

1. Preheat oven to 180C.

2. Using a sharp knife, score the ham fat (not the flesh) crossways in ½ centimetre intervals.

3. Wrap the ham hock in foil (this prevents it from burning). Place the ham on a greased rack in a large baking dish lined with foil.

4. Add honey, whisky, mustard, orange zest and juice to a small saucepan over low heat. Cook, stirring often until warmed through.

5. Insert orange slices in the scores made on the ham fat, then glaze ham with 1/3 of the honey mixture and bake for 30 minutes uncovered.

6. Glaze with half of the remaining honey mixture and bake for a further 30 minutes.

7. Remove ham from oven. Glaze with the remaining honey mixture being sure to get glaze in between slices. Transfer to serving platter.

DUKKAH

CRUSTED LAMB

CHOPS WITH MINT AND POMEGRANATE SALAD

What do I need?

3 tbsp olive oil

6 tbsp hazelnut dukkah (see below)

8 large lamb chops or cutlets

Mint and pomegranate salad

1 handful mint leaves

4 tbsp pomegranate arils

1 preserved lemon, skin only, julienned ½ lemon, juiced

3 tbsp olive oil

Hazelnut dukkah (makes 520g)

Hazelnut dukkah can be kept for up to a year in an airtight container in a cool, dry place

1¾ cups hazelnuts

1 tbsp coriander seeds

1 tbsp cumin seeds

1¼ cups sesame seeds

2 tsp sea salt flakes

2 tsp freshly ground black pepper

How do I make it?

1. Preheat the oven to 160°C. To make the hazelnut dukkah, place the hazelnuts on one baking tray, and the coriander and cumin seeds on a separate tray, and bake for approximately 15 minutes, until toasted.

2. After the hazelnuts and seeds have been in the oven for 10 minutes, add the sesame seeds on a separate tray and toast for the remaining 5 minutes, or until lightly coloured. Remove all the trays from the oven and allow the nuts and seeds to cool to room temperature.

3. Put the hazelnuts in a food processor and pulse to a coarse breadcrumb size. (You could also crush the hazelnuts the traditional way using a mortar and pestle – good exercise for the biceps!) Transfer the hazelnuts to a large mixing bowl.

4. Put the cumin and coriander seeds in the food processor and process until almost a powder. (Use a mortar and pestle to do this if you prefer.) Add this powder to the bowl along with the toasted sesame seeds, salt and pepper. Mix well using a wooden spoon.

5. Place the olive oil and 6 tablespoons dukkah in a large bowl and mix together. Add the lamb and rub the dukkah mixture into the meat. Cover the bowl and transfer to the fridge to marinate for 30 minutes.

6. To make the salad, put the mint, pomegranate seeds and preserved lemon in a bowl. Shake together the lemon juice and olive oil in a small jar. Pour over the salad, toss gently and season with salt and freshly ground black pepper, taking care not to use too much salt as there is salt in the dukkah on the cutlets.

7. Heat the barbecue to high or heat a chargrill pan over high heat on your stovetop. Cook the lamb for 2-3 minutes on each side. Remove the pan from the heat and rest the lamb for 5 minutes before serving with the mint and pomegranate salad.

Takes 1 hour, plus setting time

Serves 4

What do I need?

FOR THE BASIL GRANITA

1 large bunch basil

1 Lebanese cucumber, peeled and chopped

1 tsp lemon juice

Pinch of salt

FOR THE CARAMELISED TOMATO SAUCE

½ cup olive oil

200 g cherry tomatoes

Pinch of salt

FOR THE ROASTED TOMATOES AND SHALLOTS

400 g cherry tomatoes, halved

6 shallots, halved

3 tsp olive oil

Salt

Freshly ground black pepper

ROASTED TOMATO AND SHALLOT SALAD WITH BASIL GRANITA

How do I make it?

1. Preheat oven to 180C.

2. Make the Basil Granita by adding all ingredients to a food processor and blitzing until pureed. Pour puree through a fine sieve into a clean bowl. Taste, and season with additional salt if desired, then pour into a shallow tray and place in the freezer. When frozen, scrape with a fork to create a granita, then set aside in the freezer until ready to serve.

3. Meanwhile, make the Tomato Sauce by adding 2 tablespoons of olive oil to a frying pan over high heat. Add tomatoes and cook until caramelised. Blitz caramelised tomatoes in a food processor with the remaining olive oil and a generous pinch of salt. Strain through a fine sieve to remove solids. Set aside.

4. Add halved tomatoes and shallots to a baking tray, drizzle with olive oil and sprinkle with salt and pepper. Roast until softened but still holding their shape, about 20-25 minutes.

5. To serve, drizzle tomato sauce on serving plates and arrange tomatoes and shallots on top. Sprinkle generously with granita and serve immediately.

6. Drizzle with a little olive oil, garnish with parsley and serve.

GF VEGAN DF VEGETARIAN

Scan to Watch our Video Recipe

Pork Belly Porchetta GF DF

Serves 6 Takes 2 Hours 35 Minutes

What do I need?

• 2 kg piece pork belly

• 1 ½ tablespoons fennel seeds

• 6 garlic cloves

• ½ teaspoon sea salt flakes

• 2 tablespoons finely chopped fresh rosemary leaves

• 2 tablespoons finely chopped fresh thyme leaves

• 10 large fresh sage leaves

• 1 teaspoon dried chilli flakes

• 1 tablespoon finely grated lemon rind

• ¼ cup extra virgin olive oil + extra 2 teaspoons for rubbing pork rind

• 1 tablespoon sea salt flakes, for rubbing into pork

How do I make it?

1. Place pork onto a board. Using a sharp knife, score the pork

rind at 1cm intervals. Turn pork over and using a small knife, prick 20 small holes into the meat (this helps infuse the flavours).

2. Preheat oven to 240°C. Heat a small non-stick frying pan over medium heat. Add fennel seeds and roast until fragrant. Transfer to a mortar and pestle or food processor. Add garlic, salt, herbs, chilli flakes, lemon rind and ¼ cup oil. Pound or pulse until it forms a rough paste.

3. Evenly rub herb paste over the meat-side of the pork. Tightly roll the pork from the longest side and tie at 2cm intervals to form a roll.

4. Rub pork rind with oil then liberally rub with sea salt. Place

pork on a rack in a large roasting pan. Roast for 40 minutes or until skin is golden and crackled. Reduce heat to 160°C and roast for 1 hour 30 minutes or until pork is just cooked through. Remove and rest for 10 minutes. Remove string. Serve pork with roasted apples and potatoes.

Note: For extra crisp crackling, the day before you cook the pork, pat the rind dry with paper towel, place pork rind-side up, uncovered on a rack on a tray in the fridge and leave it overnight. Stand for 20 minutes at room temperature and dry with paper towel before roasting.

What do I need?

4 eggplants

200 g bulgur wheat, rinsed

400 mL vegetable stock

1 red onion, thinly sliced, divided

100 g chickpeas, rinsed and drained

100 g red kidney beans, rinsed and drained

1 tbsp ground coriander

1 clove garlic, minced

Pinch of dried chilli flakes

2-centimetre piece of fresh ginger, peeled and finely diced

2 tsp light soy sauce

2 tbsp olive oil

2 tbsp flat leaf parsley leaves, finely chopped

Juice of 1 lemon

200 g vegan feta, crumbled

WHOLE ROASTED EGGPLANT WITH SPICED BULGUR AND FETA

Takes 1 ¼ hours Serves 4

How do I make it?

1. Preheat oven to 200C.

2. Place eggplants on a baking tray lined with baking paper. Prick the skin with a fork in several places, then roast for 20 minutes. Remove from oven, allow to cool slightly, then slice a slit into each eggplant and scoop out about half the flesh into a bowl. Set aside.

3. In a separate roasting tin combine bulgur wheat, stock and half the red onion and cook for 25 minutes or until the bulgur is fluffy and all the stock has been absorbed. Remove from oven and set aside to cool slightly, then add eggplant flesh, chickpeas, beans, coriander, garlic, chilli flakes, ginger, soy sauce, and olive oil and toss to combine.

4. Spoon the bulgur wheat mixture into the eggplants and return to the oven to roast for a further 10-15 minutes.

5. Remove from oven and drizzle with lemon juice and crumble with feta. Scatter reserved onion and parsley over the top and serve immediately.

The Gourmet Collection Spice Blends are designed and created by experts in the USA and Australia, and carefully blended in China using the finest quality herbs and spices from around the world. They make virtually all types of poultry, fish, salads and meat come alive with flavour, and are superb when used to saute or roast vegetables and to season soups, gravy, sauces, meatloaf and more. in the USA and the world. types of poultry, fish, salads and

SIDE KICKS

Fresh, vibrant and delicious…no feast is complete without scrumptious sides.

TRUSS TOMATO SALAD WITH DUO OF BASIL

What do I need?

8 truss tomatoes, sliced

1 bunch purple basil Olive oil Salt

150 g bocconcini balls

Freshly ground black pepper

FOR THE BASIL OIL

½ cup olive oil

1 cup tightly packed basil leaves

Pinch of salt

GF VEGETARIAN

Takes 20 minutes Serves 6

How do I make it?

1. Preheat oven to 160C.

2. Line a baking tray with baking paper.

3. Rinse purple basil leaves well and pat dry between two sheets of paper towel or two clean tea towels. Lay the basil leaves on the baking tray and spritz with olive oil or cooking spray and sprinkle with sea salt. Bake for 5 to 8 minutes or until crispy. Remove from oven and allow to cool.

4. Make Basil Oil by blanching basil leaves in a pot of boiling water for 10 seconds. Remove, strain and dunk in ice water. Remove from water and squeeze to remove excess water. Add leaves to a food processor with olive oil and a pinch of salt. Blend until the basil is pureed. Strain to remove any solids and set aside.

5. To serve, drizzle plates with olive oil and arrange tomatoes on top. Add bocconcini balls and dollop basil oil on top of tomatoes. Lay purple basil chips on plate and finish with a grind of black pepper.

ROASTED HEIRLOOM TOMATOES WITH DUKKAH

Takes 2 ¼ hours Serves 6

What

do I need?

6 cups assorted heirloom tomatoes, halved or for larger tomatoes cut into thirds

3 tbsp olive oil

6 cloves garlic, peeled and finely sliced FOR THE DUKKAH

½ cup almonds ½ cup pine nuts

5 tbsp sesame seeds

½ tsp fennel seeds

1 tsp ground turmeric

1 tsp ground cumin

1 tsp freshly ground black pepper

1 tsp salt

¼ tsp ground ginger

¼ tsp red chilli flakes

Zest of 1 lemon

How do I make it?

1. Preheat oven to 120C.

2. Toss tomatoes, garlic and olive oil together in a baking tray, then arrange tomatoes cut side up in the tray and roast for 2 hours.

3. Meanwhile make dukkah by toasting almonds and pine nuts in a frying pan over medium heat, until fragrant. Set aside to cool. When cool, blitz nuts and remaining dukkah ingredients in a food processor until well combined.

4. Remove tomatoes from the oven and sprinkle with dukkah, then serve.

Macadamias make it special

Give the gift of Australian Macadamias

Elevate entertaining or add a luxurious crunch to festive dishes

Recipes:

Australian Owned & Made in Byron Bay

Takes 30 minutes Serves 6

What do I need?

1 ½ bunches asparagus, woody ends removed, cut in half

2 cups fresh peas

2 radishes, finely sliced

2 cups baby spinach leaves

1 continental cucumber, chopped into large pieces

FOR THE VINAIGRETTE

1/3 cup olive oil

1 tbsp white wine vinegar

1 tsp honey

Juice and zest of 1 lemon

1 tbsp fresh thyme leaves

2 cloves garlic

Salt to taste

Freshly ground black pepper, to taste

SUMMER GREENS SALAD WITH PEAS, ASPARAGUS & RADISH

How do I make it?

1. Bring a large saucepan of water to the boil and prepare an ice bath by filling a large bowl with cold water and ice.

2. Add asparagus and peas to the boiling water and cook for 2-3 minutes or until they start to become tender. Drain and put in the ice bath until completely cooled. When cooled drain and remove excess water with paper towel.

3. Add baby spinach, radish slices, cucumber, peas and asparagus to a salad bowl.

4. Make vinaigrette by adding all ingredients to a blender and blitzing until combined.

5. Drizzle vinaigrette over salad and serve.

Takes 30 minutes

Makes 24

What do I need?

¼ cup olive oil

½ cup maple syrup

12 rashers bacon, sliced in half

¾ cup unsalted butter, plus extra for greasing

½ cup diced onion

½ cup diced celery

1 ½ tsp salt

½ tsp freshly ground black pepper

½ cup chicken stock

2 eggs

10 cups day old bread, cubed

½ cup chopped flat leaf parsley

BACON WRAPPED STUFFING BITES

How do I make it?

1. Preheat oven to 190C.

2. Whisk together olive oil and maple syrup. Set aside.

3. Line a baking pan with foil and place a wire rack on top. Spray the rack with cooking spray and arrange bacon on the rack. Roast for 4 minutes, or until the bacon just begins to shrink, but is still flexible. Remove from the oven. Brush with maple syrup and olive oil mixture and return to the oven for a further 2 minutes. Remove from oven and set aside to cool.

4. Line a baking tray with aluminium foil and lightly grease the foil with butter.

5. Melt butter in a frying pan over medium heat. Add onion and celery and cook, stirring until softened. Add salt and pepper and cook for a further minute. Set aside.

6. Combine chicken stock and eggs in a large bowl and toss in parsley and bread. Add onion and celery to the bowl and mix until combined.

7. Use your hands to shape into balls and then wrap each ball in bacon. Place balls onto prepared baking tray and brush with remaining maple syrup mixture. Return to oven and cook for 15 minutes or until the bacon is browned and crispy.

BARBECUED ZUCCHINI WITH PINE NUTS & FETA

Takes 10 minutes Serves 6

What do I need?

3 cloves garlic, minced

Juice and zest of 1 large lemon

½ tsp sea salt

¼ tsp white pepper

5 medium zucchinis, cut into 1-centimetre-thick rounds

Olive oil spray

3 tbsp feta, crumbled

3 tbsp pine nuts

3 tbsp flat leaf parsley, finely chopped

How do I make it?

1. Combine garlic, lemon juice and salt and pepper in a bowl. Add zucchini slices and let marinate for 5 minutes.

2. Heat barbecue to medium, high heat and spray grill with olive oil spray.

3. Add zucchini in a single layer and grill until charred on one side, then turn and cook until the other side is charred.

4. Remove from the barbecue onto a serving platter and sprinkle with feta, pine nuts and parsley.

GF VEGETARIAN

Takes 15 minutes Serves 6

What do I need?

¾ cup flaked almonds

ROASTED ALMOND FLAKES WITH GREEN BEANS & RICOTTA

How do I make it?

500 g green beans, trimmed and chopped in half

4 tbsp water

3 tbsp olive oil

2 cloves garlic, minced

Sea salt

Zest of 1 lemon

100 g ricotta

3 tbsp chopped flat leaf parsley

1. Dry roast flaked almonds in a large frying pan over low heat until golden, then pour into a bowl and set aside.

2. Increase heat to medium, add beans and water to the frying pan and sauté for 1 minute. Add garlic and olive oil and continue cooking until the beans are bright tender.

3. Add a generous pinch of salt, the lemon zest and the roasted almonds.

4. Remove from the heat, add ricotta and parsley and serve.

Takes 40 minutes Serves 6

What do I need?

½ cup olive oil

4 tbsp lemon juice

½ cup bulgur wheat

2 bunches flat leaf parsley, finely chopped

2 tomatoes, finely diced and excess juice drained

1 red onion, finely diced

¼ cup fresh mint leaves, finely chopped Salt

Freshly ground black pepper

TABBOULEH SALAD

How do I make it?

1. Whisk olive oil and lemon juice together in a bowl and add bulgur. Leave to soak until it is soft and plump, approximately 15 minutes.

2. Add chopped parsley, tomatoes, red onion and mint leaves to a bowl. Season, then add bulgur mixture. Toss to combine.

3. Refrigerate until ready to serve.

VEGAN DF VEGETARIAN

Naturally good carob treats for guilt-free enjoyment

All-natural supplements that are flavourful and fun

that elevate everyday meals

Ethical seasoning

that supports a greater cause

Takes 45 minutes Serves 4

What do I need?

1 kg sweet potatoes, peeled and diced

6 tbsp olive oil

1 ½ tsp salt

Freshly ground black pepper

¼ cup raw pumpkin seeds

1 tsp chilli flakes

Juice of 2 limes

400 g can black beans

1 small red onion, peeled and chopped

1 large avocado, peeled and chopped

1 handful coriander, chopped

2 spring onions, chopped

ROASTED SWEET POTATO & BLACK BEAN SALAD

How do I make it?

1. Preheat oven to 200C.

2. Pour 1 tbsp of olive oil onto a baking tray and add sweet potatoes. Add another 2 tbsp oil, along with the salt and a couple of generous grinds of black pepper. Arrange sweet potato evenly in the tray and roast for 20 minutes, then turn and roast for a further 10 minutes, or until the sweet potato is tender and golden.

3. Meanwhile add pumpkin seeds and remaining olive oil to a frying pan over medium heat. Cook, watching closely for 2 minutes or until the pumpkin seeds are starting to change colour, then remove from the heat and season with salt and chilli flakes. Set aside.

4. Remove sweet potatoes from the oven and pour over pumpkin seeds and olive oil mix. Pour over lime juice.

5. Drain and rinse black beans and add them to the tray. Add red onion, avocado, coriander and spring onions and toss to combine.

6. Spoon salad into a serving bowl and serve warm or cold.

CHILLI, LIME & MISO CORN COBS

Takes 30 minutes Serves 6

What do I need?

6 corn cobs

60 g butter

40 g white miso paste

Zest and juice of 1 large lime

1 red chilli, deseeded and finely chopped

2 tbsp vegetable oil

50 g parmesan, grated

Handful of finely chopped coriander leaves

How do I make it?

1. How do I make it?

2. Cook corn cobs in a large saucepan of salted boiling water for 10 minutes, then drain and set aside.

3. Meanwhile mix together butter and miso paste in a small bowl. Add the chilli and the lime zest.

4. Preheat barbecue grill or a large frying pan over high heat.

5. Brush corn cobs with vegetable oil and add to the grill. Cook, turning regularly until golden and slightly charred.

6. Remove from heat and brush with butter mixture. Squeeze with lime juice, sprinkle with parmesan and coriander leaves and serve.

CURRIED CAULIFLOWER SALAD

What do I need?

1 cauliflower, chopped into small florets

400 g can of chickpeas, drained

½ tsp turmeric

1 tsp smoked paprika

½ tsp ground ginger

½ tsp chilli powder

½ tsp table salt

Olive oil

150 g baby spinach leaves

100 g pine nuts

½ bunch mint leaves, chopped

½ bunch coriander leaves, chopped, plus extra for garnish

100 g pomegranate arils

FOR THE DRESSING

150 g Greek yoghurt

3 tbsp mango chutney

1 lime

Pinch of salt

Takes 40 minutes Serves 6

How do I make it?

1. Preheat oven to 180C.

2. Add cauliflower and chickpeas to a baking tray. Combine turmeric, paprika, ginger, chilli powder and salt in a small bowl. Pour spices over cauliflower and chickpeas and toss to coat. Drizzle generously with olive oil and toss again.

3. Cook for 15-20 minutes or until cauliflower is almost cooked. Add spinach leaves and pine nuts, and cook for a further 8 minutes.

4. Remove from the oven and set aside to cool.

5. Meanwhile make the dressing by adding yoghurt and chutney to a bowl with the zest and juice of the lime, and a pinch of salt. Mix well.

6. When the cauliflower has cooled, add mint, coriander, and pomegranate, and toss to combine.

7. Serve topped with dressing and garnished with extra coriander leaves.

GF VEGETARIAN Scan to Watch our Video Recipe

CRISPY

FREEZE-AHEAD ROAST SPUDS

What do I need?

2 ½ kg potatoes, peeled

2 tbsp sea salt flakes, divided

6 tbsp semolina

6 tbsp duck fat

Takes 1 ¼ hours Serves 8

How do I make it?

1. Cut potatoes in half, or quarters if large.

2. Add potatoes and half the salt to a large saucepan of water. Bring to the boil. Cook for 7 minutes, then drain, cover with a lid, and leave to steam for 10 minutes. After 10 minutes, shake the pan to rough up the potatoes.

3. Add semolina to the saucepan with remaining salt. Shake saucepan with the lid on to coat in the semolina.

4. Preheat oven to 220C. Divide duck fat between baking trays and place in the oven until the duck fat has melted, then arrange potatoes in baking trays in a single layer. Cook for 50 minutes, turning once, until crispy and golden.

Takes 1 ¼ hours Serves 6

What do I need?

1 large whole cauliflower 2 tbsp olive oil ½ tsp salt

FOR THE SAUCE

½ cup blanched almonds, lightly toasted

1 ¼ tbsp white miso paste

1 clove garlic, finely chopped

2 tbsp vegan or plant-based butter

1/3 cup olive oil

1 tsp white wine vinegar

2 spring onions (green part only), finely chopped ½ tsp chilli flakes

1/3 cup water

ROASTED CAULIFLOWER WITH ALMOND MISO SAUCE

How do I make it?

1. Preheat oven to 190C.

2. Make the sauce by adding almonds, miso paste, garlic and butter to a food processor and pulsing a few times. Next add oil, vinegar, half the spring onion, chilli flakes and half the water. Blend until smooth, adding more water if needed. Set aside.

3. Place a large oven-proof dish in the bottom of the oven and fill it three-quarters full with water.

4. Trim the cauliflower stalk so that it will sit flat. Place the cauliflower in a roasting dish and drizzle with 1 tbsp olive oil. Rub the oil into the cauliflower and then season with salt. Place in oven and cook for 30 minutes, then drizzle with remaining olive oil and return to oven for a further 30 minutes (the cauliflower should be easily pierced with a knife if it is cooked through). Remove cauliflower and dish of water from the oven.

5. To serve, place sauce on a serving plate and add cauliflower. Sprinkle with remaining spring onion

VEGAN DF VEGETARIAN

THE SWEETEST THINGS

The perfect ending to a delicious meal.

What do I need?

FOR THE GINGERBREAD COOKIES

400g plain flour

1 ½ tsp baking powder

¾ tsp bicarbonate of soda

1 tbsp ground ginger

2 tsp ground cinnamon

¼ tsp ground cloves

¼ tsp salt

100g unsalted butter, at room temperature

120g brown sugar

1 x large egg

150g treacle

2 tsp vanilla extract

FOR THE COOKIE ICING

1 egg white

120g icing sugar, sifted

2 drops liquid food colouring of your choice (optional)

FOR THE CAKE

300g cake flour

1 tsp baking powder

½ tsp bicarbonate of soda

¼ tsp table salt

4 tsp ground ginger

2 tsp ground cinnamon

1 tsp ground allspice

½ tsp ground nutmeg

½ tsp ground cloves

125 mL sour cream

125 mL buttermilk

200 g unsalted butter, at room temperature

200 g brown sugar

2 x large eggs

60 mL treacle

380 g roasted fruit and nut mix, roughly chopped

60 g Currants

60 g raisins, roughly chopped

FOR THE MAPLE FROSTING

200 g butter, at room temperature

400g cream cheese

1 tsp vanilla extract

4 tbsp maple syrup

200 g icing sugar

How do I make it?

FOR THE GINGERBREAD COOKIES

1. Sift the flour, baking powder, bicarbonate of soda, ginger, cinnamon, ground cloves, and salt, into a large bowl and set aside.

2. On a medium speed, beat together the butter and brown sugar until well combined. Add the egg, treacle, and vanilla, and mix well.

3. Reduce the speed and gradually add the dry ingredients. Mix well to combine. Turn out and gently knead on a lightly floured surface to form a smooth dough.

4. Divide the dough in half, form into discs and wrap each piece with clingfilm. Refrigerate for at least 1 hour.

5. Preheat oven to 180C and line baking trays with baking paper.

6. Roll out one piece of the dough on a lightly floured surface to approximately ½ centimetre thickness.

7. Use cookie cutters or handmade stencils to cut out shapes and place on the baking trays, about 2 centimetres apart. Cook one tray at a time for 10 minutes, or until lightly golden around the edges.

8. Remove from oven and allow to stand until they are firm, then move to a wire rack to cool completely.

FOR THE COOKIE ICING

9. Beat egg white with an electric mixer until soft peaks form. Add icing sugar gradually, beating to glossy stiff peaks, about 5 minutes. Add food colouring (if using) and stir to combine.

10. Spoon icing into a piping bag or a freezer bag with the end snipped off and pipe icing onto cooled cookies.

FOR THE CAKE

11. Preheat oven to 180C.

12. Grease and line 2 x 20-centimetre round cake tins with baking paper.

13. In a large bowl sift together flour, cornflour, baking powder, bicarbonate of soda, salt, ginger, cinnamon, allspice, nutmeg and ground cloves. Set aside.

14. Whisk together the buttermilk and sour cream and set aside.

15. Use a stand mixer to cream the butter and sugar until pale and fluffy. Add the eggs, one at a time, whisking well between each addition. Add treacle and blend to combine.

16. Reduce the speed to low and alternate adding the sifted ingredients and the buttermilk mix, starting and ending with the dry ingredients.

17. Turn off the mixer and pour in Fruit and Nut Mix, currants and raisins and fold through by hand.

18. Divide the batter between the cake tins and bake for 25-30 minutes or until cooked through. Cool in the tin for 15 minutes, before turning onto a wire rack to cool completely.

FOR THE FROSTING

19. In a clean bowl make the frosting by beating butter until pale and light, scraping the edges to make sure all the butter is whipping. Slowly add the cream cheese, beating well between each addition, followed by the vanilla and maple syrup. Sift in icing sugar and mix until smooth.

TO ASSEMBLE THE CAKE

20. Place one cake onto a cake stand or serving plate and spread with some frosting. Place second cake on top and cover the top and sides of the cake with frosting. Arrange the gingerbread cookies around the sides and top of the cake to decorate. Refrigerate until serving.

DRUNKEN SPARKLING STRAWBERRIES

Takes 5 minutes, plus overnight to infuse, plus 30 minutes if decorating Serves 8

What do I need?

1 kg strawberries

750 mL dry sparkling wine

½ cup caster sugar

DECORATIONS - OPTIONAL

200 g White cooking chocolate, melted

200 g Dark 70% cooking chocolate, melted

Edible gold leaf, gold spray, or gold shimmer

How do I make it?

1. Wash and hull strawberries and pat dry with paper towel.

2. Add strawberries to a large bowl and cover with sparkling wine. Cover and refrigerate for at least 4 hours, or overnight.

3. Strain strawberries through a colander, reserving the juices (see our tips) and, if omitting the decorations, sprinkle with sugar and serve.

4. Alternatively, pat the strawberries dry and place on skewers. Brush melted chocolate on the strawberries and embellish with edible gold decorations.

5. Allow to set before arranging into a bouquet.

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We exist to create organic treats for every occasion that are always plant-based, gluten-free, and delicious.

CUSTARD & RASPBERRY TART

What do I need?

FOR THE PASTRY

155 g plain flour

75 g vegan or plant-based butter

35 g caster sugar

1 tbsp cold water

FOR THE CUSTARD

360 g silken tofu

310 mL plant based milk

55 g cornflour

65 g caster sugar

2 tbsp vegan or plant-based butter

1 tbsp vanilla extract

Pinch of turmeric

TO SERVE

Fresh raspberries

Icing sugar, to dust

Takes 45 minutes Serves 8

How do I make it?

1. Preheat oven to 180C.

2. Grease and line the base of a 36 x 13 centimetre tart tin.

3. Add plain flour, butter and caster sugar to a food processor and blend. If the mix is too crumbly, add some cold water and mix until you have a dough that is pliable but not too wet.

4. Turn dough out onto a lightly floured surface and roll out to ½ centimetre thickness. Place dough into the prepared tin, pressing into the base and sides. Trim excess dough and prick the bottom with a fork. Bake for 10-15 minutes or until it is a light golden colour. Set aside to cool in the tin.

5. Blend the tofu using a stick blender or in a food processor until smooth, then add the other custard ingredients and blend until smooth. Transfer ingredients to a saucepan over medium heat and cook for 10-15 minutes, stirring constantly. The custard is ready when it has a thick, pourable consistency. It will thicken and firm up when it cools. Remove from heat and allow to cool for 10 minutes, stirring occasionally.

6. Pour custard into tart base and refrigerate until set, approximately 4 hours.

7. To serve, decorate with raspberries and dust with icing sugar.

VEGETARIAN VEGAN DF

GRILLED SUMMER FRUIT PAVLOVA WITH COCONUT CREAM

Takes 2 ½ hours plus cooling time Serves 12

What do I need?

8 egg whites, at room temperature

2 cups caster sugar

1 tbsp vanilla extract

1 tbsp cornflour

1 tbsp white vinegar

600 mL thickened cream

4 tbsp coconut cream curd (solid part from the top of the tin)

4 tbsp white rum (optional)

2 peaches, stones removed and cut into wedges

2 nectarines, stones removed and cut into wedges

½ medium pineapple, peeled and sliced into ½ centimetre thin rounds

1 mango, stone removed and cut into slices

3 passionfruit, halved

How do I make it?

1. Preheat oven to 160C.

2. Line a large 30 x 40 centimetre baking tray with baking paper.

3. Place egg whites into a large bowl of an electric mixer and beat on high until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition until the mixture is thick and glossy. Check that the sugar has dissolved by rubbing mix between your fingers – if it feels gritty, continue beating until all the sugar has dissolved.

4. Reduce speed to low and add vanilla, cornflour and vinegar and mix to combine.

6. Prepare grilled fruits by brushing the barbecue or a grill pan generously with olive oil. Working in batches cook the peaches, nectarines and pineapple until lightly caramelised on both sides. Lay grilled fruit on a baking tray and place in the fridge to cool.

7. Whip the cream, coconut cream curd and rum together to soft peak stage. Place in the fridge until ready to assemble.

50g dried shaved coconut, lightly toasted

Mint leaves, to serve

5. Spoon mixture onto the prepared tray and spread into a rectangle approx. 25 x 35 centimetres. Make a slight indent in the top. When you are ready to put the meringue in the oven, reduce the temperature to 110C and cook for 1 ½ hours. Turn the oven off and leave the meringue inside until completely cooled.

8. Before assembling, place the meringue onto a serving platter. Spread the coconut cream mixture over the meringue. Arrange mango slices on top along with grilled peaches, nectarines, and pineapple.

9. To garnish, sprinkle over the passion fruit pulp, shaved coconut, and mint leaves.

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GF VEGETARIAN

SUMMER BERRY PAVLOVA ROLL

Takes 35 minutes Serves 6

What do I need?

4 egg whites

1 cup caster sugar

2 tsp cornflour

1 tsp white vinegar

1 cup thickened cream

¼ cup raspberry or strawberry jam

Icing sugar for dusting Fresh berries of your choice to serve

How do I make it?

1. Preheat oven to 180C. Grease a 24 centimetre x 30 centimetre Swiss roll pan and line with baking paper, leaving some overhang.

2. Beat egg whites with an electric mixer until stiff peaks form. Add sugar gradually, 1 tablespoon at a time, whisking constantly until all the sugar has dissolved and the mixture is thick and glossy. Add cornflour and vinegar and fold in gently.

3. Spoon mixture into the Swiss roll pan and smooth the surface with a spoon or a palette knife. Bake for 12 minutes or until the meringue is just starting to turn brown.

4. Lay a clean tea towel out on a clean kitchen bench. Top tea towel with a piece of baking paper and lightly dust the baking paper with cornflour. Carefully turn pavlova, top-side down, onto the baking paper. Leave to cool for 15 to 20 minutes.

5. Meanwhile beat cream until stiff peaks form. Divide cream into 2 bowls, one with ¾ cup of cream and one with ¼ cup. Add jam to the ¾ cup of cream and stir to combine.

6. Spread cream and jam mix over the pavlova. Start at one of the short ends of the pavlova and gently roll it up to enclose the filling. Wrap it in baking paper and chill on a tray or plate in the fridge until ready to serve (at least 1 hour).

7. To serve, unwrap pavlova from baking paper. Place on serving plate and dust with a little icing sugar. Use reserved ¼ cup whipped cream on top of the roll and then garnish with fresh berries of your choice.

Takes 20 minutes Serves 8

What do I need?

500 g dark couverture chocolate, roughly chopped

40 g coconut oil, melted

200 mL cream

150 g Arnott’s Milk Coffee Biscuits (or similar)

Cocoa Powder for dusting

NO-BAKE CHOCOLATE MOSAIC CAKE

How do I make it?

1. Add chocolate to a microwave-safe mixing bowl and cook on high for 1 minute or until melted. Stir and add coconut oil and cream. Stir to combine and set aside to cool for 10 minutes.

2. Line a rectangular cake tin with clingfilm. Pour some of the chocolate mixture into the base of the tin, ensuring it is well covered. Make a layer biscuits over the chocolate, then pour more chocolate over the top. Repeat, until all biscuits and chocolate mixture has been used, ending with a chocolate layer.

3. Place in the refrigerator for 5 – 6 hours to set.

4. To serve, invert cake tin and remove clingfilm. Dust with cocoa powder.

What do I need?

FOR THE COCONUT ICE CREAM

1 ½ cups cream

¾ cup icing sugar

1 tsp vanilla extract

400 mL coconut milk

200 mL sweetened condensed milk

1 ½ cups coconut flakes, lightly toasted, divided

FOR THE LEMONGRASS GRANITA

4 stalks lemongrass, bruised and roughly chopped

2 cups water

¾ cup caster sugar

Juice of 1 lemon

Juice of 1 lime

FOR THE LEMON MYRTLE MERINGUES

3 egg whites

½ tsp cream of tartar

¾ cup caster sugar

¼ tsp vanilla extract

Pinch of salt

¼ tsp ground lemon myrtle

Edible flowers to garnish, optional

COCOLEMON MESS

GF VEGETARIAN

Takes 1 hour plus cooling time Serves 8

How do I make it?

FOR THE COCONUT ICE CREAM

1. Combine cream, icing sugar and vanilla in the bowl of a stand mixer. Whip until cream has doubled in volume and stiff peaks have formed.

2. In a separate bowl, mix the coconut milk, condensed milk and 1 cup of toasted coconut flakes.

3. Take a couple of spoons of the whipped cream mixture and lightly fold it into the coconut mixture. Fold through the remaining whipped cream, gently so that you don’t knock out too much aeration.

4. Pour mixture into a shallow container, cover with cling film and freeze for approx. 6 hours or overnight.

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TO MAKE THE LEMONGRASS GRANITA

5. Combine all ingredients in a saucepan over medium heat and stir until the sugar has dissolved and liquid boils. Remove from the heat and set aside to infuse until cool. Pass the mixture through a sieve to remove any solids. Pour into a freezer-safe container and freeze until ready to serve.

TO MAKE THE LEMON MYRTLE MERINGUES

6. Preheat oven to 110C.

7. Whisk egg whites in the bowl of a stand mixer until fluffy. Add cream of tartar and continue to beat for 30 seconds. Gradually add sugar one spoonful at a time, beating well after each addition. Continue to beat for approx. 3 minutes, until thick and glossy. Add salt, vanilla and lemon myrtle, and mix to combine.

8. Use a piping bag or spoon to transfer meringue mixture onto lined baking trays; meringues should be approximately 3 centimetres in size. Ensure that you leave room between each meringue to allow for spreading. Cook in oven for 1 hour. Turn oven off but leave meringues inside until completely cool.

TO SERVE

9. Remove the ice cream from the freezer 15 minutes before serving.

10. Use a fork to scratch the granita to form fine crystals.

11. Layer coconut ice cream, meringues, granita, and toasted coconut in serving bowls. Garnish with edible flowers, if using, and serve.

White Chocolate & Rice Bubbles® Rocky Road

This recipe is the perfect combination between your all-time favourite sweet treat and breakfast cereal.

This sweet snack is an easy Christmas treat or stocking filler.

INGREDIENTS

• 2 x 180g bar white eating chocolate, chopped coarsely

• 125g pink and white marshmallows, chopped coarsely

• 150g turkish delight, chopped coarsely

• 1/4 cup pistachios, chopped coarsely

• 1/4 cup shredded coconut

• 1 cup Kellogg’s® Rice Bubbles®

• 2 tablespoons shredded coconut, extra

DIRECTIONS

1. Grease 19cm deep square cake pan; line base and sides with 2 strips baking paper, extending paper 2cm above sides.

2. Stir chocolate with a metal spoon in medium heatproof bowl over saucepan of simmering water until melted. Cool 5 minutes.

3. Combine remaining ingredients in large bowl.

4. Stir in chocolate, working quickly; spread mixture into prepared pan.

5. Sprinkle over extra coconut.

6. Refrigerate for 2 hours or until firm before cutting.

GRILLED FRUIT WITH HONEY LABNEH AND PISTACHIO DUKKAH

Takes 30 minutes plus 24 hours for the labneh Serves 8

What do I need?

4 apricots

4 yellow or white peaches

4 nectarines

4 plums

250 g cherries

2 tbsp vegetable oil

125 g raspberries

125 g blueberries

Mint leaves, to serve

FOR THE HONEY LABNEH

900 g Greek yoghurt

2 tsp freshly squeezed lemon juice

1 tsp salt

4 tbsp honey, plus extra to serve

1 tsp vanilla extract

FOR THE PISTACHIO DUKKAH

50g shelled pistachios

1 tbsp sesame seeds

½ tbsp poppy seeds

1 tbsp palm sugar, grated

½ tsp ground cinnamon

1 tsp fennel seeds

¼ tsp ground cardamom

¼ tsp ground cloves

How do I make it?

1. Line a strainer with several layers of muslin/cheese cloth and set over a bowl.

2. Add yoghurt, lemon juice and salt to a bowl and stir well to combine. Pour into the linedstrainer and bring the edges of the muslin together to seal in the yoghurt. Place strainer and bowl with the yoghurt in the fridge for 24 hours to drain.

3. Preheat oven to 180C.

4. Prepare the pistachio dukkah by adding all ingredients to a small bowl and mixing to combine. Spread mixture over a baking tray lined with baking paper and cook for 6-10 minutes or until it is gently toasted and fragrant. Set aside to cool then blitz in a food processor to make a coarse mixture.

5. Heat barbecue or grill pan over medium-high heat.

6. Prepare fruit by halving apricots, peaches, nectarines, and plums and removing the stones. Pit the cherries but leave them whole.

7. Brush apricots, peaches, nectarines, plums and cherries with vegetable oil and place cut side down on the grill. Cook for 2-3 minutes or until there are grill marks and the fruit is lightly caramelised, then turn and cook for a further 1-2 minutes.

8. Remove from heat and set aside.

9. When ready to serve, remove strained labneh from the fridge and place in a mixing bowl with honey and vanilla and stir to combine.

10. To serve, dollop labneh onto a serving platter and top with grilled fruit. Scatter with raspberries and blueberries and drizzle with extra honey. Sprinkle with pistachio dukkah and garnish with mint leaves. Serve extra dukkah in a bowl on the side.

VEGETARIAN GF

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CHOC CHERRY CHEESECAKE

Takes 40 minutes, plus setting time

What do I need?

1 packet Arnott’s Choc Ripple biscuits

50 g desiccated coconut

125 g unsalted butter, melted

400g cherries, pitted

85 g pack of raspberry jelly crystals

350g cream cheese

70g caster sugar

400ml thickened cream

TO DECORATE

90 g dark 70% cooking chocolate, divided

100 ml thickened cream

3x 52 g Cadbury Cherry Ripe bars

50g whole cherries

Serves 12

How do I make it?

1. Grease a 20 centimetre springform pan and set aside.

2. Blitz biscuits and coconut in a food processor to resemble fine breadcrumbs. Add melted butter and blend until combined.

3. Pour the mix into the springform pan and press firmly to cover the base with the biscuit mixture. Refrigerate.

4. In a clean food processor, blitz cherries until smooth. Pour into a small saucepan and bring to the boil. Simmer over a medium heat for 2 minutes, to soften the cherry pulp. Remove from heat and add jelly crystals, whisking to dissolve. Set aside to cool to room temperature.

5. In an electric mixer beat together the cream cheese and sugar until combined and softened. Add cooled cherry mix and beat until smooth. Lastly add the cream and beat well to combine.

6. Pour mixture into prepared pan, cover with clingfilm and refrigerate for 6 hours or overnight.

7. When ready to decorate make the ganache; finely chop 50g of the cooking chocolate. Heat the cream in a small saucepan over medium heat and bring to a simmer. Remove from the heat and add the chopped chocolate to the pan. Gently swirl the pan to disperse the chocolate into the cream. Leave it to sit for about 2 minutes, while the chocolate melts. Whisk gently to mix the cream and chocolate into a smooth ganache and set aside to cool until just warm.

8. Pour ganache over the cheesecake and to spread it to cover the top, allowing some to drip over the edges.

9. Slice Cherry Ripe bars into quarters vertically, so that you have long shards of Cherry Ripe. Arrange these on top of the cheesecake, along with cherries. Shave the remaining chocolate on top and return cheesecake to the fridge until ready to serve.

VEGETARIAN

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Takes 2 hours Serves 10

What do I need?

FOR THE FRUIT

65 g sultanas

50 g raisins

50 g prunes

25 g glacé cherries

35 g mixed peel

2 sticks cinnamon

150 mL spiced rum

FOR THE CAKE

225 g unsalted butter

225 g dark brown sugar

5 eggs

1 tsp vanilla extract

1 tsp almond extract

Zest of 1 orange

Zest of 1 lemon

150 g plain flour

25 g almond meal

1 tsp baking powder

45 mL molasses

45 mL spiced rum

FOR FEEDING

100 mL spiced rum

SPICED RUM CAKE

How do I make it?

1. Add all fruit ingredients to a bowl and mix to coat the fruit. Put in an airtight jar and leave for 48 hours to one-month. When fruit is soaked, discard cinnamon sticks and blend remaining ingredients in a food processor, keeping some texture in the fruit.

2. Make the cake by preheating oven to 180C. Grease and line a 20-centimetre springform pan.

3. Cream butter and sugar together until light and fluffy. In a separate bowl, mix together eggs, vanilla extract, almond extract, orange zest and lemon zest. Slowly add this mixture to the butter and sugar mixture, taking care not to knock out the air. Add flour, baking powder and almond meal into the mixture, folding gently to keep as much air as possible in the cake. Add the soaked fruit and fold through. Set aside.

4. Add molasses and spiced rum to a small saucepan and bring to a gentle boil. Cook until the mixture has reduced by onethird, then pour it into the cake mixture. Mix well to ensure that it is evenly incorporated into the cake batter.

5. Pour batter into prepared springform pan and bake for 70 to 80 minutes or until the cake is evenly browned on top and a skewer inserted comes out clean. Transfer to a wire rack to cool.

6. Remove cooled cake from springform pan and place on a large plate. Use a skewer to poke holes in the cake. Pour rum over the cake slowly, allowing time for the rum to be absorbed into the holes.

7. Allow the cake to sit for 15 minutes, then serve.

SCOTCH FINGER APPLE SANTA SLICE

Savour the festive magic with our Apple Santa Slice. Indulge in the perfect blend of buttery goodness, sweet apples and a sprinkle of seasonal joy. Take your classic apple pie to a whole new level. ‘Tis the season to treat yourself! Perfect for desserts, baking with the kids and entertaining.

Prep time: 20 min

Chill time: 45 min

Serves: 16

Looking for something gluten free?

Simply substitute with our Arnott’s

Gluten Free Scotch Finger

For more recipes visit arnotts.com/recipes

Ingredients

• 250g packet Arnott’s Scotch Finger

• 250g unsalted butter, melted (for base)

• 800g can of apple slices pie fruit

• 400ml sour cream

• 1 tsp vanilla essence

• 1 ½ tbsp cinnamon sugar

Method

Step 1: Pre heat oven to 180⁰c fan forced.

Step 2: Grease a 20cm x 30cm slice pan and line base and sides with baking paper, extending paper 2cm above edge of pan.

Step 3: Place Scotch Finger biscuits in the bowl of a food processor and pulse until it forms fine crumbs. Add butter and pulse until combined. Press mixture into the base of the pan.

Step 4: In a large bowl combine sour cream and vanilla. Fold in apple slices and pour onto biscuit base. Top with cinnamon sugar.

Step 5: Bake for 40-45 min our until it starts to brown.

Step 6: Allow to cool, cover then refrigerate. Slice before serving.

MANGO & PASSIONFRUIT TRIFLE WITH CHANTILLY CREAM

What do I need?

2 ripe mangoes

50 g sugar

10 mL lime juice

8 sponge finger biscuits, broken in half

1 x 85g packet mango flavoured jelly

250 mL passionfruit kombucha

2 passionfruit Mint leaves, to garnish

FOR THE CHANTILLY CREAM

250 mL cream

150 g cream cheese

30 g icing sugar

20 mL vanilla extract

How do I make it?

1. Peel mangoes and dice into small pieces. Place half the mango in a saucepan and reserve the other half. Add sugar and lime juice to the saucepan and cook, stirring over medium heat for 10 minutes or until the pieces break down and are softened. Remove from heat and set aside to cool slightly.

2. Make jelly by emptying jelly crystals into a bowl with 250 mL boiling water. Stir to dissolve jelly crystals. Add mango mixture from the saucepan to the jelly mixture and stir to combine. Pop in the fridge while you prepare the other ingredients.

3. Whip cream, cream cheese, icing sugar and vanilla until soft peaks form.

4. Pour passionfruit kombucha into a shallow dish. Working quickly dip each sponge finger biscuit into the kombucha and then arrange in the base of serving dishes.

RASPBERRY MOUSSE PIE

Takes 3 ½ hours Serves 8

What do I need?

FOR THE BASE

1 ½ cups rolled oats

½ cup almonds

5 tbsp melted coconut oil

2 tbsp maple syrup

FOR THE MOUSSE

400 mL coconut cream

¼ cup maple syrup

3 tbsp freeze-dried raspberries

1/3 cup frozen raspberries

3 tbsp coconut oil

1 cup cashews, soaked

How do I make it?

1. Soak cashews overnight in water.

2. Preheat oven to 180C.

3. Make base by pulsing oats and almonds in a food processor until combined. Add maple syrup and coconut oil and blend until all ingredients are combined. Press dough into base and sides of a springform pan. Bake for 10 – 15 minutes, or until it is golden brown. Remove from oven and allow to cool for 15 minutes, before transferring to a cooling rack.

4. Make mousse by draining cashews and adding them to a food processor. Process until smooth, about 8 – 10 minutes.

5. Add coconut cream, maple syrup, freeze-dried and frozen raspberries, and coconut oil to a smsall saucepan over low heat. Simmer for 5 minutes, then add processed cashews and stir thoroughly.

6. Pour mousse into the prepared base and refrigerate for 2 – 3 hours or until set.

7. Serve, garnished with fresh raspberries, coconut flakes and cookies.

VEGAN DF VEGETARIAN GF

COCONUT & MANGO ICE CREAM CAKE

Takes 30 minutes plus setting time Serves 8

What do I need?

4 large mangoes, peeled, pitted and chopped

390 g caster sugar, divided

900 mL coconut milk, divided 400 mL coconut cream

How do I make it?

1. To make the mango ice cream, add mango to a food processor and blitz to a puree.

2. Add 230 grams of the caster sugar and 700 millilitres of coconut milk to a saucepan over medium heat. Cook until the sugar has dissolved, ensuring that it does not boil.

3. Pour mango puree into a bowl, cover with milk and sugar mixture and stir to combine. Cover and refrigerate for 8 hours.

4. To make the coconut ice cream, add remaining sugar and coconut milk to a saucepan with the coconut cream. Cook over medium heat until the sugar dissolves, ensuring that it does not boil.

5. Transfer to a bowl, cover and refrigerate for 8 hours.

6. Take coconut ice cream from the fridge and place in an ice cream machine, churning according to the machine’s directions.

7. Line a 7 x 9.5 x 19.5 centimetre loaf pan with baking paper, extending the paper 4 centimetres above the edges on all sides.

8. Scoop coconut ice cream into the loaf pan and smooth the top with a spatula.

9. Repeat with the mango ice cream, churning and scooping on top of the coconut ice cream layer.

10. Place in the freezer for at least 8 hours, or overnight.

11. To serve, remove from the freezer and use the extra baking paper to help unmould the cake onto a serving plate. Top with fresh tropical fruit of you choice.

VEGAN

Christmas

EDIBLE GIFTS

Gifts made with love are the best present of all. Surprise and delight with a homemade treat.

What do I need?

FOR THE CAKES

1 cup Frozen Raspberries, at room temperature

1 cup unsalted pistachios, shelled

250 g unsalted butter, softened

1 ½ cups caster sugar

4 eggs

3 cups self-raising flour

1 cup milk

FOR THE RASPBERRY SUGAR

50 g Frozen Raspberries, at room temperature

200 g caster sugar

FOR THE FROSTING

230 g unsalted butter, softened

3 cups icing sugar

2 -3 tbsp cream

1 tsp vanilla extract

Pinch of salt

FOR DECORATING

300 g white cooking chocolate

100 g pistachios, chopped Fresh raspberries Ice cream sticks

RASPBERRY AND PISTACHIO CAKESICLES

Takes 2 hours plus setting time

Makes approximately 8

VEGETARIAN

How do I make it?

1. Preheat oven to 180C.

2. Grease and line 2 x 25.5-centimetre square cake tins.

3. Pulse pistachios in a food processor until ground into a very fine crumb. Pour into a small bowl and set aside.

4. Wipe out food processor then blitz raspberries to a puree. Set aside.

5. Cream butter and sugar with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.

6. Add half the flour and milk, mix, then add remaining flour and milk and beat well.

7. Divide the cake batter in two by pouring half the batter into a clean mixing bowl.

8. Fold raspberry puree through one half of the cake batter.

9. Fold pistachio crumb through the other half of the cake batter.

10. Pour raspberry mixture into one of the prepared cake tins and pistachio mixture into the other cake tin. Bake each for 25-30 minutes or until a skewer inserted comes out clean. Remove from oven, allow to cool for 10 minutes in the tin, then turn out onto a wire rack to cool completely.

11. Reduce oven temperature to 50C to make the Raspberry Sugar. Line a baking tray with baking paper. Place a strainer over a small bowl. Use the back of a spoon to press the raspberries through the strainer, catching the juice. Add the sugar to the juice and stir to combine. Scatter the wet sugar on the baking tray and place in the oven for 30 minutes with the oven door slightly ajar so that the moisture can escape. Remove from the oven and use a fork to break any clumps up. Transfer to a bowl and set aside.

12. Meanwhile make the frosting by beating the butter with an electric mixer until smooth. Add icing sugar and mix on low speed, then increase to medium speed and continue mixing for 1 to 2 minutes or until fully combined. Add cream, vanilla and salt and continue mixing until well combined.

13. Make the cakesicle mixture by crumbling the raspberry cake into a large bowl. In a separate large bowl crumble the pistachio cake.

14. Add 1/3 to ½ cup of the frosting mixture to each bowl and mix it into the cake crumbs, ensuring that it is evenly distributed. Squeeze the mixture in your hands, if it holds together it is ready; if it is still crumbly add more frosting and mix again.

15. Lay two sheets of clingfilm on a work surface. Scoop the contents of each bowl out and place on a sheet of clingfilm. Wrap the clingfilm around each piece of dough and refrigerate for 30 minutes.

16. After 30 minutes in the fridge, it is time to form the cakesicles. Use an ice cream mould or your hands to shape some of the raspberry dough into a bar shape, repeat for the pistachio dough. Repeat using remaining dough and then refrigerate the shaped dough for 1 hour.

17. Remove from fridge and unmould. Lay pistachio layer on top of raspberry layer and gently press together. Repeat for remaining pieces of dough and then insert ice cream sticks into the dough. Place in the freezer for 1 hour to firm up.

18. Break white chocolate up into small pieces and place in a glass bowl. Zap in the microwave in 30 second increments until fully melted. Working quickly, take the cakesicles from the freezer and dip into the white chocolate, turning to ensure that all sides are coated, then place on a lined baking tray. Sprinkle over the chopped pistachios and raspberry sugar and top with fresh raspberries. Return to the fridge to set hard.

Takes 15 minutes, plus setting time Makes approximately 2

What do I need?

1 cup vegan chocolate

3 tbsp coconut oil, melted, divided

½ cup smooth peanut butter

¼ cup maple syrup

PEANUT BUTTER CUPS

How do I make it?

1. Melt chocolate with 1 tbsp of coconut oil in the microwave in 30 second intervals, until the chocolate is melted.

2. Spoon some chocolate into the bottom of each patty case and the place in the freezer for 10 minutes, or until the chocolate has set.

3. Meanwhile, add peanut butter, maple syrup and remaining coconut oil to a clean bowl and microwave for 20 seconds, or until the mixture is pourable. Stir well.

4. Pour peanut butter mixture over the chocolate base and return to the freezer for 10 minutes.

5. Pour remaining chocolate over the peanut butter mixture and return to the freezer for 30 minutes or until set.

6. Keep peanut butter cups refrigerated for up to 1 week, or in the freezer for up to 2 months.

VEGAN DF VEGETARIAN GF

GF DF VEGAN VEGETARIAN

Makes approximately 24 lollipops

For the sherbet

• 150g caster sugar

Takes 45 minutes plus setting time

• 1 tbsp citric acid

• ¾ tbsp gin

What do I need?

• 250g caster sugar

• ½ tsp cream of tartar

Lemon Lollipops with Gin & Tonic Sherbet

• ¼ tbsp tonic water

How do I make it?

• 100ml water

• 2 tsp lemon extract

• Lollipop sticks

1. Line a baking tray with baking paper.

2. Add caster sugar, cream of tartar and water to a saucepan and heat gently until the sugar has dissolved. Increase heat and boil the mixture until it

reaches 152ºC on a sugar thermometer. Remove from heat and stir in lemon extract.

3. Spoon circles of lollipop mixture onto the baking paper and push in lollipop sticks. Set aside for 2 hours to harden and set.

4. Make sherbet by adding all ingredients to the bowl of a food processor and blitzing.

CHRISTMAS MOONSHINE

Makes approximately 700 mL

What do I need?

300 g mixed dried fruit

100 g mixed dried peel

5-centimetre piece of ginger, peeled and finely chopped

75 g caster sugar

2 vanilla pods

1 tsp whole cloves

Zest of 1 orange, grated

Zest of 1 lemon, grated

750 mL vodka

How do I make it?

1. Split vanilla pods so that they are open and seeds are exposed.

2. Add all ingredients to a large jug or bowl and stir to mix. Cover and refrigerate for 3 days.

3. Line a sieve with muslin and strain the vodka mix into a clean jug.

4. Pour into sterilised bottles and seal. Store in a cool, dark place. Takes 20 minutes, plus 3 days to infuse

VEGAN

DF VEGETARIAN GF

Takes 2 ¼ hours

Makes 32 cookies

What do I need?

225 g butter

120 g icing sugar, sifted plus extra for dusting

2 egg yolks

½ tsp salt

½ tsp ground cinnamon

1 tsp vanilla extract

30 ml lemon juice

300 g plain flour

100 g almond flour

160 g raspberry jam

LINZER COOKIES

How do I make it?

1. Cream butter in a stand mixer on medium speed until creamy, about 1 – 2 minutes. Add icing sugar and blend to combine.

2. Add egg yolks and mix, then add salt, cinnamon, vanilla and lemon juice and mix.

3. Reduce speed to low and gradually add in flour and almond flour.

4. Divide mixture in half and form each piece into a disc, about 2 ½ centimetres thick. Wrap in clingfilm and chill for at least 1 hour.

5. Preheat oven to 175C. Line 2-3 baking trays with baking paper.

6. Roll dough discs out on a lightly floured surface to approximately ½ centimetre thickness. Cut out cookies using the larger cookie cutter and place half on baking trays, leaving 3-4 centimetres space between them (these will be the base of your Linzer Cookies). With the remaining cookies, use the smaller cutter to cut out the shape in the centre of the cookie to make the “window”. You should have a total of approximately 64 cookies – 32 bases and 32 tops.

7. Bake each baking tray for 10 minutes or until the cookies look dry on the top. Remove from oven and allow to cool completely.

8. To assemble, dust the cut-out cookies with icing sugar. Spread jam on each of the base cookies, then place the cut-out cookies on top and gently press down so that the jam is showing through the “window”.

CRANBERRY WHITE CHOCOLATE FUDGE

Takes 15 minutes Makes approx. 20 pieces

What do I need?

700 g white cooking chocolate, roughly chopped

410 g sweetened condensed milk

1 tsp vanilla extract

175 g dried cranberries

Pinch of salt

How do I make it?

1. Line base and sides of a 22.5 centimetre square cake tin with baking paper.

2. Add white chocolate and condensed milk to a large microwave-safe bowl and heat for 1 minute. Stir, and let the heat melt the chocolate. If needed, microwave in 10 second increments to melt all chocolate.

3. Add vanilla, cranberries and salt and stir to combine. Pour into prepared cake tin and refrigerate for 2 – 3 hours.

4. When set, cut into pieces. The fudge can be stored in an airtight container in the fridge or at room temperature.

HOT CHOCOLATE BOMBS

Takes 30 minutes Makes 6 bombs

What do I need?

680 g good quality dark chocolate

50 g mini marshmallows

6 tbsp drinking chocolate

Sphere shaped silicone mould –approximately golf ball size

Small paintbrush

How do I make it?

1. Finely chop chocolate and place into a glass bowl. Heat in the microwave for 30 seconds, then stir. Heat again for 15 seconds, then stir again. Repeat these steps until the chocolate is just melted.

2. Paint a thin layer of melted chocolate onto the inside of the moulds and refrigerate for 5 minutes.

3. Paint another layer of chocolate over the first layer, then refrigerate for 5 minutes.

4. Wearing gloves so that your fingers don’t leave marks on the chocolate, remove the chocolate from the moulds and fill with 1 tablespoon of drinking chocolate and some marshmallows.

5. Use the brush to add a layer of melted chocolate to the rim of the sphere and then attach a second sphere on top, pressing gently to seal.

6. Keep refrigerated.

Salted Caramel Sauce

GF VEGETARIAN

Makes approximately 3 cups Takes 20 Minutes

What do I need?

• 2 cups caster sugar

• ½ cup cold water

• 1 cup thickened cream

• tsp vanilla extract

ready, gradually whisk in the cream. Continue simmering until the mixture is smooth, about 3 minutes.

4. Remove from heat and whisk in the butter and salt.

• 4 tbsp unsalted butter

• 1½ tsp salt

How do I make it?

1. Add sugar and water to a medium saucepan over medium-high heat and stir to combine.

2. Cook without stirring until the sugar has turned a deep golden brown, approximately 10 minutes.

3. Meanwhile, heat the cream and vanilla over low heat in a small saucepan. When the sugar is

5. Pour into sterilised jars while still hot and seal. Keep refrigerated for up to 1 month.

SESAME TAHINI FUDGE BITES

Takes 20 minutes Makes approximately 40 individual bites

What do I need?

¾ cup sesame seeds

½ cup coconut sugar

2 tbsp water

1 tsp ground cardamom

1 cup tahini

How do I make it?

1. Line a 22-centimetre cake tin with baking paper. Sprinkle half the sesame seeds over the baking paper, distributing evenly.

2. Add coconut sugar and water to a non-stick frying pan over medium heat. Cook until the sugar dissolves, then remove from heat and quickly stir in cardamom and tahini.

3. Pour mixture into the cake tin and sprinkle the top with the remaining sesame seeds.

4. Refrigerate for 10 minutes, then remove and cut into bite-sized pieces that can be wrapped for gifting.

MINI PANETTONE

What do I need?

2 eggs plus 1 egg yolk

1 tsp vanilla extract

500 g plain flour

2 x 7 g sachets of yeast

100 g caster sugar ½ tsp salt

200 mL warm milk, plus extra for brushing

200 g soft unsalted butter

140 g mixed dried fruit

100 g mixed peel

VEGETARIAN

Takes 1 hour 20 minutes, plus rising time Makes 10

How do I make it?

1. Add eggs and yolk and vanilla to a bowl and beat well.

2. In a separate large bowl, add flour, yeast, sugar and salt and mix. Add egg mix and milk and stir with a wooden spoon until the ingredients have combined to form a soft, sticky dough. Cover with clingfilm and set aside in a warm place to double in size.

3. Use your fingers to work butter into the dough, then fold fruit and mixed peel into the dough.

4. Divide dough into 10 pieces and place each piece into a lined muffin tin. Cover and set aside to rise again for 1-2 hours.

5. Preheat oven to 190C. Brush tops of panettone with a little milk and bake for 25-30 minutes or until golden brown.

6. The panettone should be eaten within 3 days of baking and they can be frozen for up to 6 weeks.

From beehives to BBQ, Wild Nectar honey is raw and full of the flavours of our backyard. Made in the native forests, riverbanks and orchards of NSW where our bees forage, gathering the finest nectar in the Aussie bush to make fresh honey from seasonal blooms.

KITTY

CROUTONS

Takes 30 minutes

How do I make it?

1. Preheat oven to 180C.

What do I need?

285 g canned tuna in springwater, undrained

1 egg, beaten

2 cups wholemeal flour

2. Add tuna to a food processor and blitz to make it as fine as possible.

3. In a stand mixer combine tuna, egg and flour until dough forms. If the dough is too dry, add water.

4. Roll dough on a floured work surface until it is approximately ½ centimetre thick. Break off small pieces of the dough and roll into little balls. Place balls onto a lined baking tray and cook for approximately 20 minutes, or until they are browned and crunchy.

5. Set aside to cool.

6. Store in an airtight container for up to 2 weeks.

CHEESY DOG TREATS

What do I need?

4 cups plain flour

2 cups grated cheddar

¼ cup vegetable oil

1 ¼ cups water

Takes 45 minutes

How do I make it?

1. Preheat oven to 180C.

2. Combine flour and cheese in a large bowl. Gradually add oil and water until you have the right consistency to make a thick dough.

3. Roll dough out on a floured work surface to a thickness of 1 centimetre. Use a shaped cutter of your choice to cut out shapes and place on a baking tray lined with baking paper.

4. Bake for 30 – 40 minutes or until golden and dry.

5. Cool and store in an airtight container for up to 2 weeks.

ICED TEA REINVENTED

FOOD TO SHARE

Antipasto Skewers with Creamy Artichoke Dip 25

Baked Camembert with Spiced Cranberry Sauce 17

Beef Wellington Bites with Horseradish Cream Dipping Sauce 20

Cheese Melt Pork Rissoles 22

Cranberry Cheese Balls

Herbed Olives

Jalapeno Cheese Crips with Spicy Yoghurt Sauce 19

Kothmir Rolls 14

Lobster Mousse 16

Proper Crisps Prosciutto, Ricotta & Thyme Crisps 12

Smoked Salmon Scrolls with Lemon Dill Aioli

Temari Sushi

Vannella Cheese Stracciatella & Mortadella Toasts 21

COCKTAIL HOUR

Capital Brewing Co. Blackberry Lemonade Crush 41

Capital Brewing Co. Ginger Beer Cooler

Oysters With Gin, Lime & Chilli 67

Roasted Pears with Roquefort, Walnuts and Honey 65

Smoked Salmon with Beurre Blanc & Soft Poached Egg 54

MARY'S KOUZINA

Bouyiourdi (Spicy Grilled Feta) 76

Keftedes (Meatballs) 72

Melomakarona (Honey Cookies) 78

Mojito - But Make It Greek 80

Oktapodi Stin Skara (Grilled Octopus) 73

Summer Berry Soufra (Greek Custard Pie) 79

Tirokafteri (Spicy Feta Dip) 72

Tomatokeftedes (Tomato Fritters ) 75 Tzatziki (Yogurt & Cucumber Dip) 76

THE MAIN EVENT

BBQ’d Lobster Salad 85

Brown Sugar Spiced Ham 96

Dukkah Crusted Lamb Chops with Mint and Pomegranate Salad 101

Glazed Turkey with Maple Gravy 95

Herbed Turkey Buffe 94

Ingham’s Perfect Roast Chicken 91

Lobster Linguine with Tomato, Garlic & Chilli 89

Pork Belly Porchetta 103

Roasted Tomato & Shallot Salad with Basil Granita 102

Seafood Platter with Thai Dipping Sauce 86

Sesame-Crusted Salmon Stack 90

Tabasco Xmas Ham 100

RECIPE INDEX

THE SWEETEST THINGS

Ginger Mocktail

Passionfruit Float

Schweppes Plum & Thyme Fizz

Tequila Sunrise

Virgin Kiwi

ENTREES

Brie with Beetroot Pachadi, Pear Jus & Pine Nuts 66

Crispy Panko Prawns with Green Mango Noodle Salad 55

Dodoni Halloumi, Sundried Tomato & Asparagus Frittata 64

Grilled Scallops with Buttery

Coriander Sauce 68

Individual Platters 62

Italian Summer Salad 59

Orange & Fennel Crudo with Black Olives 61

Oven Roasted Seasoned Greek Tomatoes 60

Oven Roasted Zucchini Flowers 69

Oysters with Fresh Wasabi Cream 56

Whisky & Orange Mustard Glazed Ham 99

Whole Roasted Eggplant with Spiced Bulgar & Feta 105

SIDE KICKS

Bacon Wrapped Stuffing Bites 112

BBQ’d Zucchini with Pine Nuts & Feta 113

Chilli, Lime & Miso Corn Cobs 121

Crispy Freeze-Ahead Roast Spuds 123

Curried Cauliflower Salad 122

Dodoni Feta Beetroot Salad 74

Roasted Almond Flakes with Green Beans & Ricotta 114

Roasted Cauliflower with Almond miso Sauce 124

Roasted Heirloom Tomatoes with Dukkah 109

Roasted Sweet Potato & Black Bean Salad 119

Summer Greens Salad with Peas, Asparagus & Radish 111

Tabbouleh Salad 116

Truss Tomato Salad with Duo of Basil 108

Grilled Fruit with Honey Labneh & Pistachio Dukkah

Grilled Summer Fruit Pavlova with Coconut Cream

Kellogg’s White Chocolate & Rice Bubbles Rocky Road 139

Mango & Passionfruit Trifle with Chantilly Cream

Christmas Pudding

Star Gingerbread & Caramel Trifle

EDIBLE GIFTS

Dog Treats

White Chocolate Fudge

Croutons

Lollipops with Gin & Tonic Sherbert

Butter Cups

Raspberry & Pistachio Cakesicles

Salted Caramel Sauce

Sesame Tahini Fudge Bites

Thank You

This magazine is brought to life thanks to the incredible efforts of so many people, from our dedicated store teams and support staff to our fantastic suppliers, and of course, you, our valued customers.

To our incredible Supabarn team, thank you for another fantastic and successful year! Your collective efforts—from the early morning produce buyers to the late-night staff—are what make us stand out and deliver one of the best supermarket experiences around. We truly appreciate everything you do and couldn’t do it without each of you!

A huge shout out to all our suppliers, from the multinationals to the local artisans, who help us bring you the diverse and fantastic range of products you find at Supabarn. Your support is crucial in helping us meet our customers' needs. A special thanks for collaborating with us to make this magazine possible—we couldn’t have done it without you!

Thanks to our amazing editor, Emma, and the incredible MediaMart team for their invaluable guidance and expertise in producing this magazine. A big thank you to the incredibly talented Mary Politis, from Mary’s Kouzina: your recipes are *chefs kiss* and we can’t wait to work with you again.

Finally, and most importantly, a heartfelt thank you to every Supabarn customer who trusts us to meet their family’s needs all year round. Without you, we wouldn’t exist! Your ongoing support helps us grow and strengthen our commitment to local communities. We look forward to seeing you again soon and promise to keep working hard to make every visit to Supabarn a great one.

Cheers to a great summer filled with fun, friends and food...lots of food!!

S H Y O U

YUMMY

CHRISTMAS

Yummy’s range of fruit and nuts are perfect for sharing with family and friends this festive season.