Supamart Christmas Food Magazine

Supamart - The Smart Choice for Value, Range and Freshness

In 1975 Andreas and Helen Karellas opened their first grocery store in Canberra - and forged a family tradition that, decades later, their sons Vasilli and Andrew carry on with their own brand, Supamart.

Supamart is part of the IGA network but we do things differently. We place a strong emphasis on value, range and freshness because, while shopping at your local Supamart is convenient, you need to know you can do your full shop without sacrificing on price or quality.

We're also fiercely independent and that brings a variety of benefits to our customers, not least of which that we are able to source a wider range of local, market and farm-fresh products.

Delivering on our promises

We work hard to make sure we're always delivering on our promises and offer a better experience for our customers. You've told us what you want and we've aligned our supermarkets to meet your needs. Value is our customers' top priority - and we use our Price Match Promise to ensure you get great value compared to the big chains. Every week, hundreds of prices are matched to Woolworths or Coles everyday shelf price. In addition, we run thousands of weekly Supamart specials. Our diverse range is vital to your shopping experience. We stock your everyday supermarket lines, and have a wider variety of boutique and health food options than the big chains. Being independent, we're able to source items specifically for customers in each of the communities in which we operate.

Fresh Produce is our mantra - you'll believe it when you see our stores! We buy farm fresh and market direct to offer you all the fresh fruit, deli, meat and seafood departments in-store. We have very high standards for our food – put simply, if we wouldn't eat it, then you won't see it on the shelves.

On top of all this, we always strive for outstanding customer service and support each store's surrounding community. Supamart is all about making local shopping as convenient and rewarding as possible and putting our customers first. If there's a small thing we can do to make our customers' lives easier, or a specific product our customers want, we will do all we can to make it happen.

And much of the money you spend with Supamart goes back to the local community. We're run by a family with a 40-year association with the local grocery industry, and we give back to a range of schools, community groups and charities.

Carrying on the family tradition

Our owners Vasilli and Andrew Karellas were born into supermarkets. Starting out working after school for pocket money at their parents' grocery store and now growing the Supamart brand into something that truly represents the needs of shoppers.

Being independent and flexible allows us to cater for each area we operate in, meeting the needs of our customers and staying true to our promises. Everything we stock is included because our customers demand it for value, freshness and quality - for Supamart, there's simply no other way. With our all-fresh departments, locally sourced products and Price Match Promise, you know with Supamart you can do a full shop without paying more for quality.

We thank all of our team who do their "best everyday" for their local Supamart community. We look forward to serving you soon at a local Supamart.

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Christmas

Masterplan

There’s a reason Christmas is called the silly season! But use a bit of forward planning and you can reduce your stress and enjoy the celebrations. Follow our timeline to make Christmas preparation a cinch.

3-4 WEEKS AHEAD

Confirm your Christmas guest list so you know how many people you’re catering for. Check the dietary needs of your guests and note any allergies, intolerances, or specific requirements.

Decide on your menu and then make a shopping list. Note everything you will need for the day including nibbles, drinks, entrée, main course and dessert. Don’t forget things like baking paper, Christmas crackers, candles and flowers.

2 WEEKS AHEAD

Make sure you have all the pots, pans, trays and dishes you need. Consider buying extra-large foil trays if you are cooking ham and turkey. If you’re using your “good” crockery, cutlery and glassware get them out and make sure that you have enough and give everything a clean if they have been in storage. Decide on your theming and colour scheme and get tablecloths, napkins and any other accessories organised.

Now is a good time to shop for your Christmas drinks – wine, sparkling, beer, cider, spirits, soft drinks, and water. Be sure to take a look at our cocktail recipes for drinkspiration.

1 WEEK TO GO

Make yourself a Christmas Day running sheet, which will help take the pressure off on the day. Work backwards from the time that you want to sit down to eat and factor in cooking times. Don’t forget to allow resting time for the turkey in your calculations.

Work out a seating plan for the big day. Get the kids involved by making place-cards for the table.

Organise your fridge, freezer and pantry to make sure you have room for your festive food. If you’ve got beer and wine, you can chill them in buckets of ice for a few hours before you need them rather than taking up valuable fridge space.

Create a Christmas playlist of songs and music ready for Christmas Day.

1 TO 2 DAYS BEFORE

Collect your Christmas food from your local Supamart store. When you get home refrigerate anything that needs to be stored in the fridge. Double check that the turkey will fit in your oven. If it doesn’t check out our tips on page 86 for how to solve this problem.

CHRISTMAS EVE

Set the table ready for tomorrow – this will save you a lot of time and stress.

Review your Christmas Day running sheet and make any changes if you need to.

Prep your vegetables and salads, whip the cream –basically do any jobs today that will make things easier tomorrow.

Finally, pour yourself a glass of something festive, put your feet up and relax, ready to welcome your guests tomorrow.

1

125 g Western Star Original Butter, chopped

1/ 3 cup brown sugar

1/ 3 cup golden syrup

1 egg

2 ½ cups plain flour

ground ginger

2 tsp cinnamon

¼ tsp ground cloves

1 tsp bicarbonate soda

Icing 1 egg white

200 g icing sugar, sifted

Red food colouring paste

To decorate

White, red and gold sprinkles and edible baubles Ribbon bow

Star Wreath

Method

1. Melt butter, brown sugar and golden syrup together in a saucepan, stirring until smooth. Cool slightly.

2. Whisk egg and butter mixture in a large bowl. Sift flour, spices and bicarbonate of soda over the butter mixture and mix until combined into a smooth dough. Flatten into a disc shape, cover with cling wrap and refrigerate for 30 - 40 minutes or until just firm.

3. Roll out dough on a floured surface to ½ cm thickness, between two pieces of baking paper.

4. Using different sized star cutters measuring between 3 cm and 9 cm, cut out approximately 30 stars. Transfer to 2 baking sheets lined with baking paper and cook for 10 minutes or until lightly coloured. Place on a wire cooking rack to completely cool.

5. For the icing, whisk the egg white in a bowl until frothy. Add the icing sugar and whisk until very thick. Place half of the icing into a piping bag fitted with a fine nozzle.

6. Using a toothpick, add a tiny amount of red colouring to the remaining icing and stir until bright red. Place into another piping bag fitted with a fine nozzle.

7. Decorate the stars using the piped icing, sprinkles and baubles. Allow the icing to set for 30 minutes. To prevent the tips from drying out, cover the piping bags with cling film while the stars set.

8. To assemble, choose the flat platter or board that you’ll serve the wreath on. Place a 22 cm plate or piece of cardboard in the middle of it. Using dots of icing, mark around the outside of the plate so you have a guide as to where to place the stars.

9. Arrange the biscuits on top of your guide, placing a little squeeze of icing under each star to keep it in place. You don’t need to use all of the biscuits. Once arranged, leave to set for 30 minutes.

10. Place the ribbon bow at the top of the wreath and serve.

Food to Share

Whether it’s a pre-Christmas get together or a New Year’s celebration, these recipes are perfect for a party.

Spinach Potstickers

These vegetarian dumplings are made with a spinach dough, giving them their green hue. Filled with fresh vegetables, they are excellent for entertaining. You may want to make a double batch, as these will disappear quickly!

Takes 1 ½ hours

Makes about 40 dumplings

For the spinach dough

150 g spinach

300 g plain flour, plus extra for dusting

For the filling 200 g pak choy 60 g carrot

5 dried shitake mushrooms, rehydrated 30 g vermicelli noodles, soaked 1 egg

1 spring onion, finely chopped ½ tsp minced ginger

1 pinch ground Sichuan pepper

1 tbsp vegetable oil 1 tsp salt 3 tbsp olive oil

1 Bring a pot of water to the boil over high heat. Add spinach, then quickly remove and drain. Transfer spinach to a food processor and puree. Pass puree through a fine sieve and reserve the liquid and solids in separate bowls.

2 Place flour in a bowl and add 150 mL of the sieved liquid and bring together to form a dough. Set aside to rest for 30 minutes.

3 Meanwhile, make the filling by adding pak choy, carrot, shitake mushrooms and half the noodles to a food processor. Blitz to mince the vegetables and noodles, then remove from food processor and squeeze any excess water from the vegetables using your hands. Stir in spinach puree, solids and egg. Add spring onion, ginger and Sichuan pepper on top of the mix. Heat vegetable oil and pour over the mixture. Chop remaining noodles into small pieces and add, then add salt and mix everything together.

4 Divide dough into 2 equal pieces. Roll each into a log shape, then cut into equal sized pieces. Press each piece into a small disc shape using your hand. Use a small rolling pin to flatten into a thin disc.

5 Place a spoonful of the filling into the middle of a disc. Fold and seal. Repeat for remaining dough and mixture.

6 Heat a large frying pan over high heat. Add olive oil and cook dumplings in batches. When the bottom of the dumplings are browned, pour in water to cover the dumplings by one-third, then cover with a lid. Leave to cook until all the water has evaporated. Serve hot with a dipping sauce of your choice.

TOP

Make these dumplings in advance to save time when entertaining. When you have assembled them lay them on a lined baking tray and place in the freezer. Once frozen, place them in an airtight container and store in the freezer. They can be cooked from frozen using the same cooking procedure.

1 Preheat oven to 220C. 2 Pat eye fillet dry and cut into 2.5 centimetre cubes. Season with salt and pepper.

3 Cut bacon in half lengthways and then cut into 12 centimetre lengths. 4 Wrap a strip of bacon around each eye fillet cube and secure with a toothpick.

5 Spray a frying pan with cooking spray and heat over medium high heat. Sear cubes in batches on each side, then place

on a baking tray lined with baking paper. Brush each cube with a little Worcestershire sauce and then cook in oven for 3 minutes, then turn, baste with Worcestershire and cook for a further 3 minutes.

6 To make the Horseradish Cream, combine all ingredients in a bowl and season to taste.

7 Serve eye fillet cubes hot with Horseradish Cream for dipping.

Caprese Bites

Makes

24

1 Lay cherry tomatoes halves out on a chopping board.

2 Wrap a rocket leaf around a bocconcini and place the wrapped bocconcini on top of a tomato half.

3 Place other half of tomato on top and skewer with a toothpick or wooden skewer to secure.

Prosciutto Raspberry Canapes

AustrAliAn AvocAdos

Sparacino Farms is a family-run avocado and citrus farm set on third-generation farmland within Peats Ridge, the NSW Central Coast Hinterland. The farm is operated and owned by Sparacino brothers Joe and Alf, both brothers were raised on the farm, providing them with a wealth of knowledge and extensive experience in the industry.

Smoked Trout Bites with Wasabi Cream

Perfect

Makes 24

1 Start by making the filling; blend all ingredients in a food processor until smooth and transfer mixture to a piping bag with a 1 centimetre nozzle.

2 Tear off a sheet of clingfilm approximately 30 centimetres x 20 centimetres. Place a sheet of baking paper over the clingfilm and lay trout slices on top, overlapping to form a rectangle measuring approximately 25 centimetres x 12 centimetres.

3 Pipe a 3 centimetre thick log of filling lengthways along one edge of the trout. Roll it into a log shape using the baking paper to guide the trout over the avocado mix. Continue to roll until it forms a complete log. Twist

the ends of the paper and secure the log by rolling in cling film to tighten. Freeze until firm, at least 1 hour, or until needed.

4 Meanwhile, make the wasabi cream by whisking wasabi and crème fraiche together. Place the cream in a piping bag with a 0.5 centimetre nozzle and refrigerate until needed.

5 Prepare the trout bites approximately 30 minutes before serving to allow the filling to soften. Slice the log into 1 centimetre thick rounds and place on a serving platter. Top each with wasabi cream, trout caviar, and scatter with dill. Refrigerate until ready to serve.

24 tostadas

Cooking spray

2 cups grated cheddar cheese

4 avocados, roughly chopped

2 cups coriander leaves, chopped plus additional for garnish Juice of 2 limes

4 tbsp olive oil, divided

1 kg prawns, peeled and deveined

2 tbsp ground cumin

2 tbsp cayenne pepper

2 tbsp paprika

2 red chillis, seeds removed, finely diced

2 garlic cloves, minced

2 red capsicum, cut into small slices

Prawn Tostadas

30 minutes

Makes 24 tostadas

Summer entertaining is easy with this quick Prawn Tostada recipe.

1 Preheat oven to 180C.

2 Line baking trays with baking paper and lightly spray both sides of the tostadas with cooking spray. Cook tostadas in oven for 2 minutes per side.

3 Turn on oven grill to medium. Sprinkle tostadas with grated cheese and grill until the cheese is melted and bubbling, about 2 minutes. Remove from grill and set aside.

4 Combine avocados, coriander, lime juice and a generous pinch of salt in a bowl and mash to make guacamole. Set aside in fridge.

5 Add prawns to a large bowl with 1 tbsp olive oil, cumin, cayenne, paprika, chilli and garlic. Toss to coat the prawns.

6 Heat remaining olive oil in a frying pan over medium high heat. Cook prawns, in batches so as not to overcrowd the pan, for 2 minutes on one side, then flip and cook for a further 30 seconds to 1 minute. Remove from pan and set aside.

7 Add sliced capsicum to the pan and cook for 2 minutes, then remove from heat.

8 To serve, spoon some guacamole over each tostada, top with prawns and capsicum and garnish with coriander leaves.

Have a Merry Cherry Christmas!

A stylish addition to any party.

Carrot, Feta & Dill Rolls

30 minutes 8 large carrots 250 g feta

Serves 12

2 tbsp dill, finely chopped, plus extra for garnish

1 clove garlic, minced

2 tbsp Greek yoghurt

1 ½ tbsp freshly squeezed lemon juice

2 ½ tbsp toasted pine nuts

1 Use a vegetable peeler or mandoline to cut carrots into 2-millimetre-thick slices lengthways.

2 In a bowl combine feta, dill, yoghurt, lemon juice and pine nuts. Mix well with a fork to combine.

3 Spoon 1 to 2 teaspoons of mixture at one end of each strip of carrot and roll up. Secure with a toothpick and garnish with extra dill.

4 You can also make these using cucumber strips

PhilAdelPhiA creAm cheese

For the Risotto 4 tbsp butter 4 cloves garlic, minced 2 small brown onions, finely diced 3 cups Arborio rice 1 cup dry white wine 7 cups chicken or vegetable stock 2 cups milk

For the Chilli Cheese 2 eggs 2 cups cheddar cheese 225 g Philadelphia Cream Cheese ½ cup mayonnaise ½ tsp garlic powder ½ tsp cayenne pepper ½ tsp onion powder

2 jalapenos, seeded and very finely diced

2 small red chillis, seeded and very finely diced

For the Crumb 1 cup flour 6 eggs, beaten 4 cups panko breadcrumbs 1 tsp salt

Pinch of black pepper Vegetable oil

Chilli Cheese Arancini

1 hour 10 minutes

Serves 12

A perfect party appetiser featuring creamy risotto and spiced cheese coated in a panko crumb.

1 In an oven-proof casserole dish, melt butter over medium heat. Add onion and garlic and cook for 5 minutes or until soft. Add rice and cook until it becomes translucent, then add wine and increase heat to medium-high. Cook until all the liquid has evaporated.

2 Add stock and milk and bring to a simmer, cover and transfer to oven. Bake for 30 minutes or until all liquid is absorbed and rice is tender. Remove from oven and allow to cool.

3 Combine Chilli Cheese ingredients in a bowl. Add Chill Cheese mix to the cooled rice and mix to combine. Cover and place in the fridge for at least 2 hours, preferably overnight.

4 Make the coating by mixing together flour, salt and pepper in a shallow bowl. Put eggs in a second bowl and panko crumbs in a third bowl.

5 Scoop out large spoonfuls of the rice mixture and roll them into balls. Coat the balls in the flour mix, then the eggs and then the crumbs.

6 Cook balls by adding vegetable oil to a frying pan to a depth of about 2.5 centimetres. Heat oil over medium-high heat. Cook balls in the oil in batches, turning frequently so that they cook evenly. Remove when they are a deep golden brown. Drain on paper towel.

Philadelphia’s signature taste, smooth and creamy texture coupled with its endless versatility makes this cream cheese more than just a staple in your kitchen.

You can’t go wrong with the combination of oozy brie and buttery puff pastry.

40 minutes

Serves 6

1 sheet puff pastry

1 x 200 g wheel brie 1/3 cup beetroot chutney 1 egg 1 tbsp water

Baked Brie with Beetroot Chutney

1 Preheat oven to 200C.

2 Place pastry on a baking tray lined with baking paper. Add wheel of brie and top with beetroot chutney. Fold pastry up and over the brie, using your hand to push the pastry against the edges.

3 Whisk egg and water with a fork and brush over the pastry.

4 Bake for 35 – 40 minutes or until golden brown.

5 Remove from oven and leave to stand for 5-10 minutes before serving.

A great party option, these filo cigars are filled with creamy fetta, honey and fresh thyme.

Baked Goat’s Cheese Cigars with Honey and Thyme

Takes 45 minutes 12 sheets filo pastry Fresh thyme leaves 180 g butter melted 375 g Lemnos Goat's Milk Fetta 1/3 cup honey

Makes 12

1 Cut sheets of filo in half lengthways and then in half again so that each sheet is cut into 4 rectangles. Note, while working with the filo it is important to keep it from drying out – cover with a damp tea towel to prevent this.

2 Lay one rectangle of filo on work surface. Brush generously with butter, then add another rectangle on top and brush with butter. Repeat twice more so that you have 4 rectangles of filo pastry on top of each other.

3 Sprinkle thyme leaves along the long

edge of each pastry rectangle and then fold long edge of pastry in a little to encase it. Add a line of fetta along the short edge of the pastry and then add a drizzle of honey just inside the fetta.

4 Start at the fetta end and roll pastry over, continuing to roll all the way to the end.

5 Repeat with remaining pastry.

6 Place cigars on a lined baking tray and brush with remaining butter. Bake for 15 – 20 minutes or until golden and crisp.

These tartlets are the perfect fresh and citrusy mouthful of deliciousness for entertaining.

Lemon & Lime Meringue Tartlets

1 Preheat the oven to 160C.

2 Blitz the flour, butter and almonds together in a food processor before adding the icing sugar, then the egg yolks. Continue to mix until it forms a ball, then tip out onto a lightly floured surface. Roll pastry out to a thickness of about 2 centimetres.

3 Wrap it in clingfilm and place in the refrigerator for 1 hour to chill.

4 When pastry is chilled, divide into 12 pieces and roll each of these out to a thickness of about 3 millimetres.

5 Grease tartlet pans, then place the pastry into the pans, covering the base and sides. Place the tartlet bases in the refrigerator for a further 30 minutes to relax the gluten in the flour.

6 Prick the bases with a fork to stop them rising and bake in the oven for 10 minutes; the pastry should be just cooked but still pale.

7 For the tartlet filling, whisk the eggs, egg yolks, sugar, cream, and juice

and zest of the lemons and limes together, before carefully pouring into the bases. Bake the filled bases for 7 to 9 minutes. Check after 7 minutes to see whether the mix has just set, it should still wobble a little when shaken.

8 To make the meringue, whisk the egg whites and vanilla to soft peaks.

9 Add enough water to just cover the base of a heavy-bottomed saucepan and then add sugar. Heat until the mixture is boiling and the temperature reaches 115C.

10 With electric mixer running, pour the hot sugar syrup in a slow stream into the egg white and vanilla mix. Keep beating until firm peaks have formed.

11 Spoon or pipe the meringue onto the tartlets and use a blowtorch to caramelise it.

12 Serve cold, or gently warmed for 10 minutes in a very low oven if desired.

30 minutes

12 blini

For blini

Trout Caviar in Blini Baskets

Impress your guests with this twist on the classic blini.

1 Combine flours, salt and baking powder in a bowl. Whisk milk, egg and 1 tbsp melted butter together in a separate bowl. Add into flour mixture, stirring until combined.

Place on a plate lined with paper towel to absorb excess butter. Repeat until all mixture is used.

3 Combine crème fraiche and dill together in a small bowl.

For filling

½ cup crème fraiche 2 tbsp fresh dill chopped 50 g trout caviar Bunch of chives

2 Heat 1 tbsp butter in a frying pan over medium-low heat. Add batter to pan, pouring into rectangle shapes approx 10 centimetres long x 4 centimetres wide. Cook until bubbles form and then flip and continue cooking until brown on both sides.

4 To assemble, spread a thin layer of the crème fraiche and dill mixture on one side of the blini. Roll blini and secure with a chive. Stand blini up and add a little more crème fraiche to the top and then finish with caviar.

Watermelon & Feta Appetisers

15 minutes

Makes approx 36

½ a watermelon 300 g feta cheese

1 tbsp freshly ground black pepper Fresh mint leaves to garnish

The flavours of watermelon and feta marry beautifully

1 Using a round cookie cutter, cut watermelon into 2-3 centimetre thick rounds.

2 Wash cookie cutter and cut out feta rounds, approximately 1½ centimetres thick.

3 Place feta on top of watermelon and garnish with pepper and mint to serve.

Hour

Mint Julep

Pina Colada

Cherry Melon Mimosa

Summer in a glass.

20 minutes

Makes 8

1 cup cherries, pitted 1.2 kg watermelon, peeled and chopped 750 mL bottle sparkling rosé, chilled 125 mL orange flavoured liqueur 50 g caster sugar 1 tsp vanilla bean paste Crushed ice, to serve

1 Place sugar, vanilla, cherries and 80mL of water in a small saucepan over medium heat. Cook, stirring until sugar dissolves. Then continue to cook without stirring until the cherries are tender and the syrup is thickened. Set aside to cool.

2 When mixture is cool, blend using an electric blender until smooth. Transfer to a jug and place in the fridge.

3 Wash out blender and add watermelon, blitzing it until smooth. Strain through a sieve to remove any solids then place in a jug in fridge to chill.

4 To serve, divide cherry syrup between glasses. Add watermelon juice, orange liqueur and top with rosé and crushed ice.

Simple Syrup

The basis of many cocktails is Simple Syrup, a solution of sugar in water. To make Simple Syrup combine equal parts sugar and water in a small saucepan. Bring to a boil over medium-high heat and then reduce heat and let it simmer for about 5 minutes until the sugar dissolves and the mixture becomes clear. Store Simple Syrup in the fridge and use within 2 weeks of making.

Mango Daiquiri

5 minutes

Serves 1

½ cucumber, peeled and diced 60ml vodka 30ml triple sec 1 lime, freshly squeezed 1 cup ice Lime to garnish

Cucumber Lime Martini

Zingy, bright and fresh.

1 Use a muddler or a wooden spoon to crush cucumber in a cocktail shaker. Fill shaker with ice, then add vodka, triple sec and lime juice and shake vigorously.

2 Strain into a martini glass and garnish with lime.

Think Pink Cocktail

Serves 2

2 minutes 90 mL vodka 90 mL Grand Marnier

2 tbsp fresh lime juice

3 tsp blackberry jam

Peel & Tonic Opulent Orange, for garnish

1 Combine vodka, Grand Marnier, lime juice and blackberry jam in a cocktail shaker filled with ice. Cover and shake vigorously until thoroughly mixed. Strain mixture into a glass filled with crushed ice and garnish with with Peel & Tonic Opulent Orange.

Peel & Tonic carefully select the ripest 100% Australian fruits to dry, preserving their natural flavour, aroma and nutrients.

Peel & tonic dried orAnge

Available at your local Supamart

This contemporary version of the traditional orange juice mimosa has a depth of flavour that makes it thoroughly enjoyable. It’s tart, herby and refreshing, so ideal for summer and Christmas entertaining.

Rosemary & Grapefruit Mimosa

1 Make a rosemary syrup by bringing water and sugar to a simmer in a small saucepan over medium heat. Add the rosemary sprigs and stir into the sugar and water. Remove the saucepan from the heat and cover with a lid. Set aside to steep for 15-20 minutes. Remove the rosemary sprigs from the syrup.

2 To serve, fill eight glasses nearly half full with sparkling wine. Pour ¼ cup grapefruit juice into each glass and add 2 teaspoons of the rosemary syrup. Add a splash more sparkling wine to the glass.

3 Garnish with small rosemary sprigs and wedges of grapefruit.

Makes 8

30 minutes 1 cup water

1 cup sugar

3 fresh rosemary sprigs, plus extra sprigs (small) to garnish 750 mL sparkling wine, chilled 2 cups fresh grapefruit juice

1 grapefruit, cut into wedges for garnish

Espresso Martini

Prosecco

5 minutes plus 45 minutes for Lychee Syrup

Serves 1

For the Lychee Syrup

1 cup sugar

1 cup water

½ cup peeled and pitted lychees

For the Cocktail Ice

45 mL vodka 45 mL lychee syrup

1 tsp freshly squeezed lime juice Lychees, to garnish

Lycheetini

The sweet taste of lychees from your own homemade lychee syrup are the perfect addition to this vodka martini.

1 Make the Lychee Syrup by adding sugar and water to a saucepan and bring to a boil, stirring until the sugar has dissolved. Add lychees, reduce temperature to a simmer, cover and leave to simmer for 10 minutes. Remove from heat and set aside to cool for 30 minutes.

Strain fruit from the syrup and pour syrup into a bottle or jar and seal.

2 To make the cocktail, add ice, vodka, lychee syrup and lime juice to a cocktail shaker and shake well. Pour into a chilled cocktail glass and garnish with lychees.

This recipe makes about 1 cup of Lychee Syrup. You can store Lychee Syrup in an airtight container in the fridge for up to three weeks.

The magic of a white Christmas caught in a bottle of gin. Shake it and watch as the snow swirls inside! Turn on the light underneath for added wonder. This year’s Snow globe will be packaged in a gift box making it immediately giftable.

1 x 750ml Bottle of Ginologist Snow Globe Liqueur & 4 x 50ml Christmas Baubles

An array of flavour profiles beautifully packaged, o ering a magical Christmas in a gift box.

5 minutes

Serves 1

30ml vodka

30ml blue Curacao liqueur 120ml lemonade Crushed ice

Blue Lagoon

1 Add vodka and Curacao to a shaker with ice. Shake until the shaker is cold to the touch.

2 Pour the mixture over the ice and top with lemonade.

ALL I WANT FOR CHRISTMAS IS...

Edible Gifts

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

Roquefort Biscuits

5 Roll the dough into a 5 centimetre thick log, wrap in clingfilm and refrigerate for 4 hours.

6 Preheat oven to 175C.

7 Line a baking tray with baking paper. Slice the log into 1.5 centimetre thick biscuits and place them about 2.5 centimetres apart on the baking tray.

8 Sprinkle tops with poppy seeds.

9 Bake until the biscuits are a light golden brown, about 18-20 minutes.

Homemade Blueberry Jam

Chocolate Truffle Pops

40 minutes

Makes 25

The secret to a great chocolate truffle is the ganache. Make sure you use a good quality chocolate to ensure the best flavour and texture.

1 Place the cream in a pan over a medium heat and bring up to a simmer.

2 Melt the chocolate in a large bowl over a saucepan of simmering water.

temperature for 2 hours, then place in the fridge for 5-6 hours or until set.

300 ml double cream

300 g good quality dark chocolate, chopped (minimum 65% cocoa solids)

1 tsp salt

3 When the cream is simmering, remove the pan from the heat, add the salt, and add to the melted chocolate in three batches, making sure that the cream is thoroughly incorporated after each addition.

4 Pour the chocolate mixture into a bowl and leave to cool at room

5 Using a small melon baller, scoop balls of the chocolate out of the ganache and insert a lollypop stick before rolling in your choice of coating (white, milk, dark chocolate, coconut, nuts, coloured sugar). Put the pops in the fridge to set.

6 You can add a splash of your favourite liqueur to the ganache, we like Baileys but you can add anything that you like.

Shortbread just had a glow-up! These are the perfect chocolatey, nutty mouthful of yum.

Chocolate Covered Shortbread Biscuits with Hazelnuts & Sea Salt

1 Sift flour, cocoa powder, baking powder and salt together.

thick rounds and place on baking trays lined with baking paper.

Makes approximately 36 biscuits

1 hour 1 ¾ cups plain flour ½ cup cocoa powder

baking powder

tsp salt 1 cup unsalted butter

cup sugar 1 tsp vanilla extract

350 g dark chocolate, chopped and divided ½ cup hazelnuts, roughly chopped Sea salt

2 Cream butter and sugar until light and fluffy. Slowly add in flour mixture, then add vanilla and half the chopped dark chocolate and mix until combined.

3 Turn biscuit dough out onto a lightly floured surface and divide in half. Roll each half into a log, about 2 ½ centimetres in diameter. Wrap logs in plastic wrap and refrigerate for 1 hour.

4 Preheat oven to 150C.

5 Slice biscuit logs into ½ centimetre

6 Bake for 15 to 20 minutes. The biscuits will still feel slightly soft. Let sit for 5 minutes and then transfer to racks to cool completely.

7 Microwave the remaining dark chocolate in 30 second bursts until it is smooth. Dip biscuits in chocolate and then place on lined baking trays to set. Before the chocolate sets, sprinkle each biscuit with chopped hazelnuts and sea salt.

A tangy blend of tropical pineapple with a hint of spice. Ideal for serving with chicken, pork and seafood.

2 tbsp olive oil

3 red onions, finely chopped 1 tbsp mustard seeds

1 tsp turmeric ¼ tsp ground coriander 6 cups fresh pineapple pieces

1 red birdseye chilli, deseeded and finely chopped 2.5 cm piece of ginger, peeled and grated 250 g light brown sugar 175 mL apple cider vinegar 1 tsp salt

Spiced Pineapple Chutney

Makes approximately 1 litre

1 ¼ hours

1 Heat olive oil in a large saucepan. Add onions, mustard seeds, turmeric and ground coriander and cook for 5 minutes or until fragrant.

2 Add remaining ingredients and stir to combine. Cook on a low simmer for 1 hour until thickened. Pour into sterilised jars and allow to cool before covering.

storAge tiP

This chutney will keep in sterilised jars for up to 1 year.

Add a bacon-flavoured punch to roasted vegetables, omelettes, scrambled eggs or steak with this homemade bacon salt. Package it up in a nice jar and you’ve got the ideal gift for a bacon-lover.

Bacon Salt

1 Preheat oven to 190C.

2 Line a baking tray with baking paper and then place a wire rack on top.

3 Arrange slices of bacon on the rack and cook in the oven for 30 minutes or until very crisp. Drain on paper towel and let cool completely.

Makes 1 jar

35 minutes 350 g bacon

1 cup sea salt

1 tsp freshly ground black pepper

4 Chop bacon finely or use a food processor to blitz it. Add salt and pepper and mix well to combine.

5 Pack into a jar and keep refrigerated.

45 minutes

Makes 24

175 g plain flour, plus extra to dust 65 g icing sugar

100 g unsalted butter, chilled and cubed 1 egg yolk

Zest of 1 orange, finely grated 1 tbsp orange juice 840 g fruit mince

For the Crumble 75 g plain flour

60 g unsalted butter, cubed 50 g demerara sugar

¼ tsp ground cinnamon

Pinch of salt

Crumble Top Mince Pies

Just like mince pies, only better! A rich crumble tops off these festive favourites. For a smaller quantity the recipe can simply be halved.

1 Grease a 24-hole small muffin tin, ¼ cup capacity.

2 Blitz flour, icing sugar and butter in a food processor until it resembles fine breadcrumbs. Add egg yolk, orange zest and juice and pulse again to bring the pastry together. Turn out onto a floured surface and lightly knead. Shape into a disc, wrap in clingflim and refrigerate for 30 minutes.

3 Make the crumble top by pulsing flour, butter, sugar and cinnamon in a food processor until it comes together

in clumps. Refrigerate until needed.

4 Preheat oven to 190C.

5 Cut pastry in half and work with one piece at a time while the other piece stays in the fridge. Roll pastry out on a lightly floured surface until it is about 3mm thick. Using a 7.5-centimetre cutter, cut out rounds and line the tins with pastry. Fill cases with fruit mince and then top each with the crumble mixture. Bake for 20 minutes or until golden. Leave to cool in tin before gently taking out.

The colours and flavours of Christmas combine to create a delightful treat.

2 ½ hours

Makes 2 x 25cm discs

½ cup shelled pistachios ½ cup almonds ¼ cup walnuts, chopped 750 g white chocolate, finely chopped ½ cup dried cranberries ¼ tsp flaked sea salt

Festive White Chocolate Bark

1 Preheat oven to 175C.

2 Place pistachios, almonds and walnuts in a single layer on a baking tray lined with baking paper. Bake nuts in oven for 5 to 8 minutes or until they are lightly toasted.

3 Remove from oven and set aside.

4 When cool, roughly chop the nuts and cranberries.

5 Line a baking tray with baking paper. Draw a large circle on the baking paper as a guide for the chocolate. Turn baking paper over so that the pencil doesn’t get on the chocolate.

6 Place 560 grams of chocolate in a heatproof glass bowl and microwave on high for 30 seconds. Stir chocolate and return to microwave for another 30 seconds, then stir

again. Repeat this process until the chocolate is just melted. Immediately add remaining chocolate, stirring it in until chocolate is smooth. Alternatively, slowly melt the 560 grams over a pot of simmering water, remove from the heat and stir through the remaining chocolate until smooth.

7 Pour melted chocolate onto baking paper and spread it to fill in the circle.

8 Sprinkle the top of the chocolate with cooled nuts and cranberries. Press the nuts and cranberries lightly into the top of the chocolate and sprinkle with salt.

9 Refrigerate until fully set.

10 Cut or break bark into pieces to serve.

These cookies are the ultimate hand-crafted gift. Use cookie cutters to make the shapes you prefer and then have some fun decorating them.

Makes approximately 40 biscuits

Christmas Cookies

1 Preheat oven to 180C.

2 Line 2 baking trays with baking paper.

3 Use an electric mixer to cream butter and sugar, then add vanilla and egg and beat until combined. Add flour, baking powder and salt, beating slowly to combine well.

brown. Remove from oven and set aside to cool completely.

8 Make the icing by combining icing sugar, egg white, glucose syrup and water in the bowl of an electric mixer and beating for 1 minute on medium speed (the icing should be smooth and glossy).

For the icing

4 Dust kitchen bench with some flour and remove dough from bowl. Use your hands to work the dough into a round shape, then use a knife to cut it in half. Form each half into a disc.

5 Roll dough out to a thickness of about 4 millimetres (note if your prefer crisp cookies roll to 3mm; if you prefer softer cookies roll to 6mm).

6 Cut shapes from dough using cookie cutters, then place them on baking trays.

7 Bake for 10 minutes or until the cookies are a pale gold colour and the edges just start to become golden

9 Divide icing into smaller bowls to add colouring. Add food colouring gradually until you reach your desired colour. If the icing becomes too thin after adding colouring, add a little extra icing sugar to get the right consistency.

10 Transfer icing sugar into piping bags or ziplock bags with the corner snipped off. Decorate cookies as desired.

11 Note: this icing will set hard on the cookies so if you are adding sprinkles or other decorative elements, you should add them while the icing is still wet.

Raspberry Marshmallows

Make these sweet treats as a gift for someone special

45 minutes preparation + setting time Cooking oil spray

Makes about 30

20 g pure icing sugar, sifted 30 g cornflour, sifted

7 gelatine leaves (10 g) 400 g caster sugar

1 tbsp glucose syrup 200 mL water

2 large egg whites (75 g)

30 g freeze dried raspberry, half blitzed to a powder Pinch salt

1 Line a 25cm square cake tin or baking dish with baking paper.

2 Mix together the icing sugar and cornflour and sieve one-thrid over the base and sides of the cake tin.

3 Soften gelatine leaves by placing in a bowl of cold water.

4 Add water, caster sugar and glucose to a small saucepan. Place on medium heat and stir to dissolve the sugar. Increase the heat and boil, without stirring, until it comes to 125C (hard crack stage).

5 While the sugar is cooking, place the egg whites and salt in the bowl of an electric mixer with the whisk attachment in place. Beat on a medium-low speed until lightly and frothy. When the sugar reaches temperature increase the speed to medium-high and very carefully and slowly pour the syrup in a steady stream into the egg whites while you continue to whisk.

6 Squeeze excess water from the gelatine leaves and add them to the mixture.

7 Whisk on medium-high until tripled in size, light and pillowy but still warm, about 5 minutes. Mix through the dried raspberry powder and pieces.

8 Pour the mix into the tin and smooth off the top. Dust the top with half the remaining icing sugar mix.

9 Once cool, cover with clingfilm and set aside in a cool, dry place (not in the fridge) to set.

10 Turn marshmallow out on a board and cut into squares. Toss with the remaining icing sugar to lightly coat.

11 Store between sheets of baking paper in an airtight container.

wAtch

Caramel Sticks

40 minutes plus decorating time

Makes 40 caramel sticks

½ cup unsalted butter, cut into 4 pieces ½ cup glucose syrup

½ cup sugar ½ cup brown sugar ½ cup sweetened condensed milk 1/8 tsp salt ¾ tsp vanilla extract

Give the gift of soft, chewy homemade caramel sticks.

1 Grease a 20 centimetre square baking dish and set aside.

2 Place butter in a large glass microwave safe bowl and heat in microwave until butter has melted. Add glucose syrup, both sugars, condensed milk and salt and whisk thoroughly.

3 Return to microwave and cook on high for 6 minutes. Carefully remove from microwave (it will be very hot). Test by placing a small

spoon of the caramel in a bowl of iced water, then remove it from the water. It should have formed a soft, pliable ball. If it needs a bit of extra time return to the microwave and heat in 20 second increments.

4 Add vanilla extract and mix well, then pour mix into prepared baking dish. Refrigerate until set, about 30 minutes. Cut into rectangular pieces and wrap each piece in wax paper.

1 Preheat oven to 150C.

2 Grease two baking trays. Using an electric mixer beat butter and sugar in a small bowl until combined.

3 Gradually add sifted flours to the butter mix, beating well after each addition.

4 Press dough together gently and turn out onto a lightly floured surface. Knead until smooth.

5 Divide dough in half and shape

into 18-centimetre rounds.

6 Place rounds on trays and lightly score to make wedges. Prick with a fork and pinch to make a scalloped edge.

7 Bake in oven for 30 minutes or until the shortbread is a pale golden colour. Remove from oven and leave to cool.

8 Cut when cold if desired.

View a selection of our best-selling scrumptious shortbread and special Christmas products. All of our bakes contain only the finest ingredients. Why? Because there are no shortcuts to Scotland at its finest.

START SOMETHING WONDERFUL

Entrées

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 that are perfect for Christmas.

Citrus salad

2 hours

Serves 6

3 packets of filled pasta of your choice

2 eggs

1/3 cup milk

2 cups breadcrumbs

1 ½ litres vegetable oil

¼ cup grated parmesan cheese

1 tbsp chopped parsley

For the Heritage Tomato Sauce

3 tbsp olive oil

½ brown onion, chopped

8 large heritage tomatoes, peeled and cut into large chunks

6 cloves garlic, minced

1 bay leaf

½ cup red wine

1 tbsp honey

2 tbsp dried basil

1 tsp oregano

1 tsp dried marjoram

1 tsp salt

½ tsp ground black pepper

¼ tsp fennel seed ¼ tsp red pepper flakes

2 tbsp balsamic vinegar

1 Prepare Heritage Tomato Sauce by heating olive oil in a large saucepan or stockpot over medium heat. Add onion and cook until softened, about 5 minutes. Add tomatoes, garlic and bay leaf and cook for a few minutes until the tomatoes release their juice. Bring to the boil, then reduce heat to medium-low and simmer for 30 minutes.

2 Add red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed and red pepper to the mixture and bring to a simmer. Cook for a further 30 minutes, then remove from heat and stir balsamic vinegar through the sauce. The sauce can be served hot or cold.

3 Line a baking tray with baking

paper.

4 Place eggs and milk in a small bowl and whisk to combine.

5 Place breadcrumbs in a shallow bowl.

6 Dip each ravioli in the egg mix, then roll in the breadcrumbs. Repeat for all ravioli and place them in a single layer on the baking tray.

7 Heat oil in a deep saucepan to 175C. Cook ravioli in batches for 3 to 4 minutes or until golden brown all over.

8 Sprinkle with parmesan and chopped parsley and serve with Heritage Tomato Sauce.

Toasted Ravioli with Heritage Tomato Sauce

This versatile dish is perfect for entertaining – you can serve as an elegantly-plated entrée, or turn it into a party dish by placing the sauce into a bowl for dipping and serving the ravioli en-masse on a platter.

Aromatic spiced quail are the ideal way to start a special meal.

Spiced Quail

30 minutes plus 3 hours to marinate 6 quail

Serves 6

½ tsp black peppercorns

2 tsp sea salt

1 tsp cloves

1 tbsp allspice

1 tsp ground cinnamon

1 tsp ground nutmeg

2 tsp coriander seeds 1 tsp ground ginger

2 cloves garlic, peeled and roughly chopped 5 tbsp olive oil, divided

1 Use a sharp knife or kitchen scissors to remove the backbone from the quail and flatten out the bird with the palm of your hand.

2 Add salt, pepper, and spices to a frying pan over medium heat. Toast spices, stirring frequently for 1 to 2 minutes.

3 Add toasted spices to a mortar with garlic and grind into a paste.

Add 4 tbsp olive oil and then rub the mixture over the quail and leave to marinate for at least three hours.

4 Preheat a grill pan or barbecue to high. Drizzle remaining olive oil over quail and grill breast-side down for two minutes, until golden. Turn and cook for a further 3-4 minutes, until cooked to your liking.

5 Serve with a green salad or rice.

Oysters with Cucumber & Lychee Granita

A melding of fresh flavours makes this the ultimate oyster entree.

Blend lychees, cucumber and lime juice together in a blender until smooth. Pour mixture into a shallow metal or glass container, cover and put in the freezer for approx. 4 hours, stirring twice during the freezing cycle

When set, scrape mixture with a spoon to create a granita.

Spoon granita over oysters and

Whipped Ricotta Verrine

Easy to prepare, a verrine is an appetiser served from a small glass. We have created a fusion of fresh flavours using ricotta that is whipped to create a silky-smooth base upon which the other ingredients sit.

15 minutes

1 ½ cups ricotta

1 rockmelon

250 g cherry tomatoes

Makes 8 1 Place ricotta in a food processor and blend for 1 to 2 minutes or until very smooth. Spoon a layer of whipped ricotta into the base of 8 short, wide glasses.

8 slices prosciutto Olive oil for drizzling Salt

Freshly ground black pepper

1 bunch basil

2 Use a melon baller to scoop out balls from the rockmelon. Add 2-3 rockmelon balls to each glass on top of the whipped ricotta.

3 Slice some of the cherry tomatoes in half and add a mix of whole and halved tomatoes to each glass, then add a rolled slice of prosciutto to each glass. Drizzle with a little olive oil, season with salt and pepper and garnish with basil leaves.

15 minutes

Serves 8

1 shallot, finely diced Juice of 1 lemon

400 g skinless and boneless salmon fillet

200 g smoked salmon

2 tbsp chopped dill

2 tbsp capers, rinsed, drained and roughly chopped

1 tbsp Dijon mustard

1 tbsp crème fraîche

1 tbsp olive oil

Sea salt and freshly ground black pepper

Melba toast, crackers or toasted sourdough to serve

1 lemon, cut into wedges to serve

Lemon Caper Salmon

An elegant and easy to make entree.

1 Add finely diced shallot to lemon juice and set aside.

2 Chop salmon fillet and smoked salmon into a fine dice and place in a bowl.

3 In a separate bowl combine dill, capers, mustard, crème fraiche, olive oil and a pinch of salt and pepper. Add

lemon juice and shallot to the dill mix and fold through salmon mixture. Taste and adjust seasoning if desired.

4 Serve atop crackers, melba toast or toasted sourdough bread with a lemon wedge on the side.

Snackertaining Prosciutto

Snackertaining hot or mild salami

Snackertaining Antipasto Platter

Perfect for hot summer days.

10 minutes

Serves 4

½ cup diced red onion

½ cup diced cucumber

600 g cooked prawns peeled, tails removed, deveined and roughly chopped

1 avocado diced

6 sun-dried tomatoes, diced

For the Dressing

1 tbsp lemon juice

1 tbsp lime juice

2 tbsp red wine vinegar

2 tsp oil from sun dried tomatoes

½ tsp dried oregano

½ tsp dried basil

½ tsp dried dill ½ teaspoon salt

To serve Caviar Lime wedges Crème fraiche

Prawn & Avocado Cocktail

1 Whisk together dressing ingredients. Set aside.

2 Place all salad ingredients into a large bowl.

3 Pour dressing over ingredients and toss to combine.

4 Taste and re-season, if necessary.

5 Serve garnished with a dollop of crème fraiche, a lime wedge and a sprinkling of caviar.

Sparkling Mussels

1 Melt butter in a large saucepan and soften leek over medium-low heat for 5 minutes. Add sparkling and increase the heat. Cook until the sauce has reduced in volume by half.

2 Add curry powder, lime leaves, saffron, stock and cream and bring to the boil.

3 Tip mussels into the pan and mix into the sauce. Cover with a lid and cook until the shells have opened.

4 Add lemon juice and a pinch of salt and pepper. Taste for seasoning and serve immediately, with lemon wedges on the side.

Salmon & Beet Terrine

A fabulously vibrant dish for any occasion.

1 Grease and line a 19 x 9 x 6 centimetre loaf tin or terrine with clingfilm, leaving plenty of overhang to wrap the terrine.

2 Line base and sides of tin with about 175 g of the salmon, ensuring there are no gaps.

6 Add another layer of cream cheese mix, then top with a layer of smoked salmon. Fill with more cream cheese mix (reserving enough for another layer), and top with another layer of beetroot.

Serves 8

3 ½ hours Olive oil to grease 400 g smoked salmon Zest of 1 lemon 2 tbsp horseradish cream 360 g cream cheese 20 g dill, chopped plus extra to serve Salt and pepper 450 g beetroot slices

3 Mix lemon zest, horseradish, cream cheese and dill with salt and pepper.

4 Put one quarter of the mix into the tin and use the back of a spoon to flatten it out.

5 Drain beetroot well and then pat it as dry as possible with paper towel. Add a single layer of beetroot to the top of the cream cheese mixture.

7 Spoon remaining cream cheese over the top and use remaining salmon to cover the top.

8 Fold clingfilm over the top and chill for at least 3 hours before serving.

9 To serve, turn out the terrine and unwrap the clingfilm. Garnish with dill and a good crack of black pepper. Serve with salad.

Garlic & Chilli Butterflied Prawns

1 Preheat oven to 180C.

2 In a small roasting dish place garlic, chillies and olive oil and cook until the garlic is very tender and the chillies have blackened, approx. 15 – 20 minutes. Remove from oven, cool completely and then blitz in a food processor.

3 To butterfly the prawns, use a serrated knife to slice through the back of the prawns from the head to tail. Remove the vein and open the prawns to lay flat.

4 Preheat grill pan or barbecue to high.

5 Place garlic, chilli and oil mixture into a bowl and add parsley and a pinch of salt and pepper. Toss to combine.

6 Brush prawns with chilli mix and cook flesh-side down for 1-2 minutes until red and lightly charred. Turn and continue cooking until cooked through. Remove from heat and sprinkle with lemon zest.

7 Squeeze over lemon juice and serve immediately.

SEASON'S EATINGS

The Main Event

It's the most magical meal of the year when only the very best will do. Whether you choose a traditional plump turkey or Australian's finest seafood, we've got ideas to inspire.

Whole Roast Duck

Duck is a delicious addition to your Christmas menu and with these great tips you’ll be tucking into the perfect roast duck in no time.

1 hour 45 minutes

Serves 4

Whole duck

Zest of 1 orange

2 cloves garlic, minced

3 sprigs rosemary

3 springs thyme Salt

Freshly ground black pepper

1 Pre heat oven to 190C.

2 Dry duck with paper towel for a crispier skin (if possible, leave duck uncovered in refrigerator the night before cooking to dry skin out).

3 Place orange zest and garlic in a small bowl and mix to combine. Use a spoon to add garlic and zest to the cavity of the duck and then add in herb sprigs.

4 Place duck on a rack in a roasting tray.

5 Season with sea salt and freshly ground pepper.

6 Roast for 40mins per kg until golden brown then remove duck from oven and leave to rest for 20 mins.

7 To portion the duck into 4, gently cut out the 2 breasts and the 2 legs with a sharp knife.

STUFFING GET AHEAD USING DUCK FAT

Ensure the vent end of the duck is open to allow even cooking. Never add stuffing to the duck as it prevents even cooking. Instead, placing herbs and aromatics inside the cavity will create a wonderful flavour and aroma while the duck is cooking. If stuffing is desired, cook it separately.

There will be quite a bit of fat in the bottom of the roasting tray (this is good). Pour this into a container and leave to cool. The fat will come to the top and the juices will settle on the bottom.

Use the juices to make a sauce and store the fat in the refrigerator to cook the world's best roast potatoes.

Duck reheats really well so cook it ahead of time or the day before; joint it when it is cool and then reheat the portions skin side up in a hot oven or under a hot grill. If serving sauce with duck, always serve the sauce on the plate, not over the crispy skin of the duck.

A fabulous combination of flavours will give your ham a beautiful golden glaze.

1 hour 15 minutes

Serves 18

1 x 8-10 kg ham leg, rind removed Cloves, for studding (about 50)

For the Beer, Brown Sugar & Mustard Glaze

375 mL bottle dark ale

½ cup brown sugar

2 tbsp Dijon mustard

1 tbsp golden syrup

Beer, Brown Sugar & Mustard Glazed Ham

1 Preheat oven to 200C.

2 Meanwhile, using a sharp knife, score the ham fat (not the flesh) in a honeycomb pattern at 2 centimetre intervals. Insert a clove into the centre of each square of fat. Wrap the hock in foil (this prevents it from burning).

3 Place ham on a greased rack in a large baking pan lined with foil.

4 To make the glaze, combine all ingredients in a medium saucepan. Bring to the boil, stirring, over

medium-high heat. Reduce heat and simmer, stirring occasionally, for 20 minutes or until reduced by a half.

5 Brush the ham fat a few times to evenly coat with the glaze. Roast, brushing with remaining glaze occasionally, for 1 hour or until ham is golden and caramelised. Set aside to cool for 30 minutes.

Burnt Honey, Whisky & Orange Glazed Ham

Classic and classy flavours of whisky, honey and orange will elevate your ham to tasty new heights.

1 hour 15 minutes

Serves 18

1 x 8-10 kg ham leg, rind removed ¾ cup honey

1/3 cup brown sugar

1/3 cup orange juice 1/3 cup whisky

1 To make the glaze, place honey into a medium saucepan and bring to the boil over medium heat. Reduce heat and simmer for 5 minutes (the mixture will bubble so keep an eye on it while it is on the heat) or until deep golden. Remove from heat and stir in brown sugar, orange juice and whisky. Return to heat and simmer, stirring often, for 10 minutes. Remove from heat and set aside to cool for 45 minutes or until syrupy.

2 Preheat oven to 160˚C. Using a sharp knife, score the ham fat (not the flesh) crossways at 2 centimetre intervals. Wrap the hock in foil to prevent burning.

3 Place ham on a greased rack in a large baking dish lined with foil.

4 Brush the ham fat a few times to evenly coat with the glaze. Bake, for 50 minutes, brushing with remaining glaze occasionally, or until ham is golden and caramelised.

THE ULTIMATE

turkey guide

Confused about which bird to buy? Unsure how to cook it? We’ve got recipes, tips and advice – all you need for the perfect Christmas turkey.

Turkey Buffe

Not sure what size turkey you need? Allow about 450 grams (raw weight) of turkey per person. If you want leftovers allow about 600 grams per person. Using this rule, you will need a

Like Goldilocks, you’re looking for “just right” with your turkey cooking time – too little and your risk it being underdone, too long and you can end up with a dry and chewy bird. To achieve the perfect turkey, calculate the cooking time by weighing the turkey when it is stuffed. Allow 20 minutes per kilogram plus 70 minutes for a 2 to 3.9kg turkey. If your bird is 4 to 10kg then you’ll want to allow 20 minutes per kilo plus 90 minutes.

The best way is to insert a kitchen thermometer into the thickest part of the leg. You are aiming for a temperature of 75C. If it doesn’t reach this temperature then return it to the oven for another 15 minutes before retesting. Don’t have a thermometer? You can insert a skewer into the thickest part of the leg and check the colour of the juices. If there are any signs of pink, you

Turkey cooking kit

If you want to get good results you need the right equipment. Here are our must-haves for a terrific turkey.

A good quality roasting tin Thermometer

Take the guesswork out

Look for one that is sturdy enough to go from oven to hotplate for making gravy.

Baster

The secret to a juicy turkey is basting. Get yourself a baster

TOP TIPS

Do not put the stuffing into the turkey until just before you are about to cook it.

If any parts of the turkey are browning too quickly, cover them with foil.

To ensure a moist turkey, allow it to rest before serving. Keep the juices from cooking your turkey to use to make a delicious gravy.

The classic Christmas dish.

Whole Roast Turkey with Sage & Onion Stuffing

1 Preheat the oven to 190C.

Serves 10 - 12

3 ½ hours 1 x 5 kg whole turkey 6 sprigs rosemary 6 springs thyme 2 bay leaves

4 lemons – 1 halved, 1 juiced, 2 sliced into wedges

1 brown onion, sliced Olive oil for greasing 100 g softened butter for basting

For the stuffing 150 red onion, finely chopped 25 g unsalted butter 50 g toasted rolled oats 125 g fresh white breadcrumbs 20 chopped sage leaves Salt and pepper

2 Begin by making the stuffing. Finely chop the red onions. Heat butter in a frying pan until it is bubbling and then add in the onions and fry for 4 to 5 minutes.

3 Put the toasted oats and breadcrumbs in a bowl with the sage leaves and season with salt and pepper. Add the cooked onions to the oat and breadcrumb mix and stir well to combine. Allow to cool before using to stuff your turkey.

4 Take a roasting dish and half-fill it with hot water. Place it in the bottom of the oven to help create moisture.

5 Dry the outside of the turkey with paper towel. Season the cavity of the turkey with a sprinkle of salt and a

couple of grounds of pepper. Pack the neck end of the turkey with the stuffing, then fold the skin underneath and secure with a toothpick or skewer.

6 Next place the herbs, lemon halves and onion in the body cavity of the turkey. Put the turkey into another roasting tin and tie the legs together with kitchen twine. Spread some softened butter over the turkey and season with salt and pepper. Cover with foil and cook for 2 ½ hours, basting twice during this time. Remove the foil and baste again before pouring over the lemon juice and continuing to cook for 40 to 50 minutes or until the turkey is golden brown and cooked through.

Bacon Latticed Turkey Buffe

1 Begin by making the stuffing. Melt butter in a saucepan over medium heat. Add chopped onion and season with salt and pepper. Cover with baking paper and a lid and reduce heat to low. Cook for 8 -10 minutes or until the onion is completely softened. Set aside to cool. When onions have cooled add them to a mixing bowl with breadcrumbs, herbs and walnuts and stir well to combine. Set aside.

2 Next make the seasoned butter, by adding butter to a bowl with chopped herbs and garlic. Zest the lemon and add to the butter mixture.

3 Preheat oven to 220C.

4 Use your fingers to work under the skin of the turkey breast and spread seasoned butter under skin evenly.

5 Fill the neck cavity of the turkey with seasoning and use toothpicks or a skewer to secure in place.

6 Using the bacon create a lattice pattern over the top of the turkey breast. Add turkey to a roasting pan, sitting on top of a trivet or if you don’t have one, you can use a couple of carrots instead. Add bay leaves to the pan and cut the zested lemon into quarters and put in pan. Add wine to the roasting pan and cook for 30 minutes.

7 After 30 minutes, reduce heat to 180C and cover the bacon with foil. Return to oven and cook for a further 1 ½ hours, or until the juices run clear when poked with a skewer.

8 Remove from oven and cover turkey loosely with foil and leave to rest for 20 – 30 minutes before serving.

Get some pork on your fork this Christmas

Approx 3 hours

Serves 8

Rolled unseasoned roasting pork

Olive oil Salt

4 bay leaves

Small handful of sage leaves

2 apples, peeled cored and cut into wedges

2 teaspoons plain flour 300 mL apple cider

Rolled Roasting Pork with Cider Gravy

1 The night before cooking, pat skin of pork with paper towel and leave uncovered in the fridge overnight.

2 To cook, preheat oven to 220C. Rub pork with oil and a sprinkle of salt. Place in pan with bay leaves and sage leaves. Cook for 25 minutes to crackle skin then lower temperature to 170C and cook for 40 minutes per kilogram of pork. Add apple wedges 40 minutes before the end of the roasting time. Use a meat thermometer to check that the internal temperature of the pork is 70C before removing from oven.

3 When the pork is cooked, remove it from the pan and cover with foil to rest while making the gravy.

4 Spoon off excess fat, then place roasting tin on the hotplate and heat gently. Add flour, stirring it into the meat juices. Cook the flour for a couple of minutes, until it thickens and turns golden. Gradually add cider, bringing to the boil. Add more cider if the gravy is too thick.

5 Taste and season. Strain gravy through a sieve into a clean pan then return to the boil before serving.

Kingfish Ceviche with Thai Basil, Kaffir Lime, & Coconut Milk

Serves 1- 2

30 minutes 100 g Mori Kingfish Sashimi Slices, thawed 50 mL Coconut milk

1 tbsp sweet chilli sauce

1 tsp fish sauce

Juice of ½ lime

2-3 kaffir lime leaves, stalk removed

¼ cup coriander leaves

¼ cup Thai basil leaves

2 baby cucumbers thinly sliced

1 radish thinly sliced

1 Using a stick blender combine coconut milk with lime juice, fish sauce, kaffir lime leaves, chilli, and half of each herb. Puree until smooth.

2 Place kingfish slices in a shallow bowl and just before serving pour over the coconut milk dressing. The lime juice and chilli will begin to cure the fish after 2-3 minutes.

3 Garnish with Thai basil, sliced cucumber, and radish.

mori seAFood King Fish sAshimi

Christmas Cookery School

Your Christmas dinner dilemmas sorted

Even the best laid Christmas plans can come unstuck on the big day leaving you with an unexpected Christmas cooking crisis. We’ve put together some tips and tricks to solve some of the most common festive food dilemmas.

Everyone

something

Christmas Day

I worry about food handling and safety, especially when people are travelling in the car on a hot day.

It’s true that many hands make light work so ask your guests to bring low risk foods like Christmas pudding, mince pies, or drinks. Anything that is high risk like turkey and seafood is best handled at the host’s home. Make sure hot items are kept hot (keep things warm in the oven at just below 100C), and cold items are kept below 4C.

I don’t have enough room in my fridge to fit all the food and drinks

If fridge space is limited, make sure food is given priority for space over drinks because nobody wants to spend Christmas with food poisoning. Drinks can be kept cool in an ice-bucket, eski or even the bathtub.

I can’t fit everything in the oven to cook at once.

Cook the ham first and then the turkey, or better still, make use of your barbecue to cook one of the big items outside. Once ham and turkey are cooked, you can wrap them and leave to rest while you cook vegetables and other dishes.

My turkey doesn’t fit in the oven.

Stuffing can greatly enhance the flavour of turkey but it also affects cooking time. To make sure your turkey is cooked properly only stuff the neck cavity when cooking.

If your turkey is too big for your oven there are a couple of things you can do. Firstly, try the barbecue; if the turkey fits then you can cook the bird whole with the lid closed. If you would prefer to use the oven, start by removing the legs from the turkey crown. These can then be roasted separately but remember to remove the breast from the oven before the legs so that it doesn’t overcook. If the turkey still doesn’t fit you can cut it in half by chopping through the middle of the breast bone and then spreading the portions out on a baking tray to roast.

wants to bring

for

but

Which hole do I put the stuffing in the turkey?

The turkey isn’t cooked inside but the skin is brown.

Loosely cover the turkey with foil and return to the oven, reducing the temperature by 20C. If the skin is burnt, carefully peel away the burnt bits and cover the breast with streaky bacon or pancetta. Reduce the temperature by 20C and return to the oven. Watch it closely and cover with foil if needed.

Help! My turkey has cooked unevenly.

The best thing to do is to carve the turkey and wrap the cooked meat in foil until you’re ready to serve it. Put undercooked meat on a baking tray in the oven until it has cooked through.

Everything is ready but my potatoes aren’t crispy.

Grab a large frying pan and heat on the stovetop with duck fat or your preferred oil. When the fat or oil is hot, add potatoes and cook, stirring for 5 to 10 minutes, until they are golden and crispy.

My gravy is bland.

Try adding half a glass of white wine or half a teaspoon of Vegemite, then season with pepper and bring to the boil. Reduce heat to a simmer and cook for a few minutes, until the gravy has reduced a little. Taste and season if needed.

Strain it through a sieve or use a stick blender to blitz the lumps.

Every year my bins stink after Christmas because of the prawn and oyster shells. Is there something I can do?

Pop food scraps in a freezer bag or container in the freezer until bin night and you’ll have no more nasty smells.

Don’t worry, the turkey will stay warm if it is well wrapped. Wrap it in aluminium foil and then cover with a layer of tea towels or even a clean bath towel as these will provide extra insulation. For roast vegetables, keep them warm in a very low oven.

My Christmas cake is dry.

If you cut into the cake and find that it is dry, repurpose it. Crumble Christmas cake through softened vanilla ice cream for a delicious Christmas-themed dessert and pro-tip, it’s even better with a good splash of salted caramel topping.

My gravy is lumpy. How can I fix it?

The turkey is ready but my guests are late!

Traditional Beef Wellington

Traditional Beef Wellington is the ultimate indulgence. The perfectly cooked beef tenderloin is smothered in mustard, earthy mushroom duxelles and salty prosciutto, and encased in a beautiful lattice blanket of flaky puff pastry.

2 hours 30 minutes

Serves 6

2 (375 g packets) Carême All Butter Puff Pastry, defrosted (or 1 if not making lattice)

650 g beef tenderloin (even thick centre cut), room temperature 6-8 slices of good quality prosciutto 2 tablespoons canola oil (or other high temp cooking oil) ¼ Cup Dijon mustard

2 Egg yolks, lightly whisked Flaked sea salt, for baking Salt and pepper, to taste.

For the Mushroom Duxelles

500 g swiss brown mushrooms, finely chopped

2 French shallots, finely chopped 3 garlic cloves, finely chopped 2 tablespoons olive oil

3 tablespoons whiskey (optional)

2 sprigs fresh thyme, leaves removed Salt and pepper, to taste.

For the crepes

½ cup all-purpose flour 300 mL full cream milk 2 eggs Salt, to taste.

For the Mushroom Duxelles

1 In a large pan, combine the olive oil, shallots and garlic over a medium-low heat, cooking for a few minutes until translucent. Add the mushrooms and season with salt and pepper. Cook until the mushrooms have released and reabsorbed their liquid (about 6-8 minutes), stirring regularly throughout.

2 Add the whiskey and thyme leaves, then cook for a further 2 minutes. Transfer to a bowl and set aside to cool completely.

For the Beef

3 In a large pan, add the canola oil and preheat on medium-high. Pat the beef tenderloin with some paper towel to dry it, and liberally season all sides and ends of the beef with salt and pepper.

4 When the pan is extremely hot, sear the tenderloin on all sides and ends for 1-2 minutes each, until the outside is caramelised and golden (the fillet will cook through in the oven after it is wrapped in pastry).

5 Once golden, remove the beef from the pan and place it onto a board. While it is still hot, brush all sides generously with the mustard (do this while the beef is hot so that the mustard absorbs into the fillet as it cools). Set the beef aside to cool.

For the Crepes

6 Combine the flour, milk and egg in a bowl and season with a pinch of salt, then whisk until completely smooth.

7 In a medium non-stick pan, preheat on medium, then add just enough butter to coat the base. Pour in ¼ cup of the batter and swirl the pan immediately to ensure the mixture evenly coats the bottom. Cook for 1-2 minutes, then gently flip the crepe and cook the other side for a further minute, then remove it and place it onto a plate.

8 Repeat with the remaining batter, buttering the pan for every second crepe.

To Complete the Dish

9 On a clean benchtop or large board, slightly overlap 3-4 crepes in a line, ensuring they will completely encase the beef. Cover the bottom

two thirds of the crepes with prosciutto slices, slightly overlapped, then top the prosciutto with an even layer of the cooled duxelles.

10 Place the beef at the bottom edge of the mushroom duxelles, then gently and slowly roll the crepes and toppings up over the beef, rolling the sides inwards and upwards to completely encase the beef within the crepes.

11 Place the roll on a large sheet of cling film, then roll it up firmly, leaving enough cling film on either side of the roll to hold onto, then twist the sides to tighten the wrap (almost like a bon bon wrapper). To do this, hold the sides of the cling film, then roll it on your bench a couple of times until it tightens around the beef. Place in the fridge to firm up for 30 minutes to 1 hour.

12 Unroll the first sheet of pastry, place it onto a lightly dusted work surface and brush the entire sheet with beaten egg. Remove the crepe-covered beef from the fridge and unwrap it from the cling film. Place the beef roll in the middle of the short edge of the pastry, just above the bottom, then slowly roll the pastry around your entire wellington until the edges meet. Pinch and tuck the pastry sides underneath the wellington, ensuring there are no gaps and the pastry is completely enclosed. Brush the surface of the pastry with egg wash again. If you are not making the lattice top (see next step), you can cook the wellington at this point.

13 To make the lattice topping, unroll the second sheet of pastry and cut it with a lattice pastry roller. Gently tease the lattice apart, then drape it over the wrapped wellington. Cut the edges and tuck the lattice underneath the wellington, then brush the lattice topping very gently with more egg wash and season with generously with flaked sea salt.

14 Preheat oven to 200°C fan-forced (220°C conventional). Transfer the beef wellington to a lined baking tray and bake for 45-55 minutes until the beef reaches an internal temperature of 56°C for medium rare (we use a digital thermometer to cook our wellington perfectly).

Carême All Butter Puff Pastry Sheets

Available at your local Supamart

Prawn & Taramosalata Pasta

Fresh Australian prawns mingle on the plate with smoky, creamy taramasalata

1 Bring a large pot of water to the boil and season with a decent amount of salt.

2 Finely slice the parsley stems and set aside then roughly chop the leaves and separate to add to the pasta at the end.

3 Place the pasta in the boiling water and cook according to packet timings.

continue to cook, stirring evenly for another 2 minutes until the prawns are becoming cooked and opaque and the tomatoes are bursting. Remove from the heat if ready before the pasta.

6 When the pasta is ready, drain, reserving ½ cup of the cooking water. Add the pasta to the frying pan, over the heat, along with 2/3 of the Taramasalata, reserved cooking water and 2/3 of the flat leaf parsley.

Serves 10 - 12

3 ½ hours 8 sprigs flat leaf parsley 250 g dried spaghetti ¼ cup olive oil

3 clove garlic, roughly chopped ½ tsp W chili

1 punnet grape tomatoes

Flake salt

1 lemon 200 g raw tiger prawn, peeled 100 g Fresh Fodder Taramasalata

4 Meanwhile place a large frying pan over a medium/high heat and add the olive oil, garlic, sliced parsley stalks, chili and sauté for 1 minute, until fragrant, then add the tomatoes, a good pinch of salt and using a microplane, the zest of 1 lemon.

5 Cook this for 2 minutes, stirring often then add the prawns and

7 Fold this through the pasta with tongs to create a silky thick sauce that clings to the pasta.

8 Season to taste with salt and black pepper and serve straight away topped with the remaining Taramasalata, parsley and the lemon to squeeze over.

Side Kicks

No festive feast would be complete without the scrumptious sides.

Green and Gorgeous Pesto Pasta Salad

Serves 6

A broccoli pesto coats the pasta in this salad made with peas, olives, rocket, pine nuts and breadcrumbs.

1 Cook pasta according to packet directions. Drain and set aside.

2 Preheat oven to 150C. Tear bread into pieces and add to a food processor. Blitz for a few seconds to create coarse breadcrumbs. Transfer breadcrumbs to a lined baking tray and cook for 7 minutes or until they are lightly browned and feel dry. Remove from oven and set aside to cool.

3 Add pine nuts to a dry frying pan over medium-low heat. Toast, shaking the pan every couple of seconds to stop the nuts from burning. When nuts are slightly browned, remove pan from the heat and transfer nuts to a bowl to cool.

4 Bring a medium sized saucepan of water to the boil over high heat.

Add broccoli to the water and cook for 30 seconds and then remove broccoli using a slotted spoon and plunge into ice water to stop the cooking process.

5 Add peas to the water and cook for 3 minutes or until tender. Remove from the heat and strain. Set peas aside.

6 Place broccoli in food processor with remaining pesto ingredients and blitz until combined.

7 Add pasta to a large bowl with pesto and toss to coat pasta. Add olives, rocket and peas and toss to combine. Place in the fridge until ready to serve.

8 Sprinkle pasta with pine nuts and breadcrumbs just before serving.

Bacon Wrapped Glazed Green Beans

45 minutes

500 g green beans, ends trimmed 12 rashers bacon

2 Bring a large saucepan of salted water to the boil over high heat. Add beans and cook for 2 minutes. Remove from heat, drain and rinse with cold water. Divide beans into 12 bundles.

3 Wrap each bundle with bacon and place on a lined baking tray.

4 Make glaze by heating all glaze ingredients in a saucepan over medium heat. Cook for 2 minutes, then remove from heat and brush over the bacon. Place in the oven and cook for 10 minutes or until bacon has cooked and is crisp.

101

Birch & wAite

yoghurt rAnch dressing & diP

Available at your local Supamart

Roasted Crispy Baby Potato Salad

With its combination of crispy roasted baby potatoes and zingy fresh herbs, this potato salad is perfect for a summer barbecue or picnic.

1 Preheat oven to 200°C fan-forced.

2 Place Brussels sprouts onto a baking tray and coat with a drizzle with olive oil and a sprinkle of sea salt. Place in oven for 20-25 minutes or until golden brown, crispy on the outside and soft on the inside. Remove from oven and set aside to cool.

3 Par boil potatoes until slightly under cooked when pricked with a fork. Drain and transfer to a large baking tray, and coat with olive oil and sea salt. Place in oven for 30 minutes or until golden and crunchy. Remove from oven and set

aside to cool.

4 Blanch green beans in a medium pot of boiling water for a few minutes, remove and drain. Slice into 4cm lengths.

5 Place potatoes, Brussels sprouts, green beans, red cabbage, French lentils, baby spinach and fresh herbs into a large mixing bowl. Add a drizzle of Birch & Waite Yoghurt Ranch Dressing & Dip and gently toss to coat.

6 Serve salad in a large bowl or on a platter, top with pine nuts and add another drizzle of Yoghurt Ranch to serve.

Apple Cider Roasted Butternut Pumpkin

3 parsnips, peeled and cut in half lengthways

3 carrots, peeled and cut in half lengthways

3 beetroot, peeled and halved

1 large sweet potato, peeled and cut into wedges

12 mushrooms, halved 12 garlic cloves, peeled ¼ cup olive oil

Salt and freshly ground black pepper

2 tbsp red wine vinegar

2 tbsp brown sugar

Fresh thyme to garnish

For the Hummus

1/3 cup tahini

2-4 tbsp cold water

2 tbsp olive oil ½ tsp ground cumin ¾ tsp fine sea salt

2 cloves garlic, peeled and minced Juice of 1 lemon

1 x 400 g can chickpeas, rinsed and drained

Roasted Vegetables with Hummus

Bring some colour and flavour to the table with this assortment of veggies that are roasted to perfection and served with a homemade hummus.

1 hour 20 minutes

Serves 6

1 Preheat oven to 200C.

2 Combine all vegetables, garlic, olive oil and salt and pepper in a large bowl. Toss to combine and coat the vegetables.

3 Put vegetables in a large roasting pan, distributing them out evenly. Roast in oven for 45 minutes.

4 Combine red wine vinegar and sugar in a bowl and stir until the sugar dissolves. Remove vegetables

from the oven and pour the vinegar mixture over the top. Use a large metal spoon to toss well to coat all vegetables.

5 Return to the oven and roast for a further 15 minutes or until tender.

To make the Hummus

6 Add tahini, water, olive oil, cumin, salt, garlic and lemon juice to a food processor. Puree until smooth. Add chickpeas and puree until smooth. If it is too thick, add more water. Taste and season.

To serve

7 Put hummus in a bowl and place in the centre of a serving platter. Arrange vegetables around the hummus and garnish with thyme.

2 ¼ hours

Serves 6

½ cup extra-virgin olive oil

2 tbsp smoked sweet paprika

1 tbsp ground fennel

1 tbsp ground coriander

2 clove garlic

4 sprig thyme

500 g baby carrots

Salt

Freshly ground pepper

4 tbsp unsalted butter

2 tbsp sherry vinegar

1 tbsp water

2 tbsp almonds 150 g rocket

Grilled Carrot Salad with Brown Butter Vinaigrette

This fabulous recipe makes the most perfect side-dish. The carrots spend a couple of hours marinating in a herb and spice mix before hitting the grill. Grilling concentrates the sweet flavour and creates a lovely caramelisation of the marinade leading to an oh-so-tasty flavour.

1 In a bowl, combine the olive oil, paprika, fennel, coriander, garlic, and thyme. Add the carrots and let stand for 2 hours.

2 Preheat a grill pan. Remove the carrots from the marinade and season with salt and pepper. Grill over moderate heat, turning, until crisp and tender, 6 minutes. Transfer to a bowl.

3 Meanwhile, in a small skillet, cook the butter over moderate

heat until lightly browned and nutty-smelling, shaking the pan gently, about 5 minutes. Scrape the butter and solids into a blender. Add the vinegar, water, and the 2 tablespoons of almonds; puree until smooth. Season the vinaigrette with salt and pepper.

4 Add the vinaigrette and rocket to the carrots; toss to coat. Transfer the salad to plates, sprinkle with chopped almonds and serve.

Pomegranate & Haloumi Salad

Add the traditional colours of the festive season to your Christmas table with this vibrant salad.

Serves 8

1 hour 3 large or 8 small beetroot, trimmed 400 g haloumi, diced into 2 centimetre cubes

4 small heads of radicchio, bases trimmed, leaves separated Zest and juice of 1 lemon

4 ½ tbsp. olive oil 120 g baby spinach Handful of mint leaves

2 pomegranates

1 Preheat oven to 200C.

2 Put each beetroot in the centre of a square of aluminium foil and add 2 tbsp of water. Bring sides of foil up around the beetroot to form a sealed parcel. Place on a baking tray and cook in oven for 40 -50 minutes, or until tender. Set aside to cool slightly. When beetroot are cool

enough to handle, remove skin and stalks and then slice beetroot into wedge-shaped pieces.

3 Heat a large non-stick frying pan over medium-high heat. Pat haloumi with a paper towel and cook, turning until all sides are golden brown. Remove from heat and set aside.

4 Remove seeds from pomegranates and set aside.

5 Toss radicchio, beetroot, lemon zest and juice, olive oil and spinach together in a large bowl. Arrange on a serving platter and top with halloumi, pomegranate seeds and mint leaves to serve.

Crunchy Potatoes with Preserved Lemon

2 hours

Crispy and crunchy these potatoes are the perfect side dish for your Christmas celebrations.

1 Preheat oven to 180C.

2 Peel potatoes and thinly slice (use a mandoline if you have one). Add potatoes to a large bowl with olive oil, thyme, cumin, lemon and a generous sprinkle of salt and pepper. Toss ingredients to combine.

3 Spray a 45 cm x 30 cm roasting

tin or casserole dish with cooking spray. Arrange potato slices in rows, starting at the short edge of the dish until the dish is filled.

4 Roast for 1 hour and 15 minutes or until golden and crispy.

Coriander Lime Coleslaw

A fresh addition to your festive table, this Coriander Lime Coleslaw is full of flavour and colour. 15 minutes 1 ½ cups shredded green cabbage 1 ½ cups shredded purple cabbage 1 cup shredded carrot ½ cup chopped coriander ½ cup sliced spring onions

Serves 6 1 Combine coleslaw ingredients in a large bowl. 2 In a small bowl whisk together the dressing ingredients. 3 Pour as much dressing over the coleslaw as desired. 4 Toss the coleslaw and dressing together. 5 This coleslaw can be made in advance and refrigerated until ready to serve.

For the dressing ½ cup olive oil Juice of 1 lime 1 tbsp honey 1 garlic clove, minced ¼ tsp red pepper flakes Salt to taste

Cherries add a vibrancy of colour and a hit of sweetness to this flavoursome salad.

Cherry & Feta Salad

45 minutes For the Vinaigrette 3 small shallots, minced 4 ½ tsp Balsamic vinegar 4 ½ tbsp extra virgin olive oil 3 tbsp water Fresh mint leaves, finely chopped to make 3 tsp Salt and freshly ground black pepper

Serves 10

For the Salad 300 g rocket, rinsed and dried well 2 small fennel bulbs, thinly sliced 4 cups cherries, rinsed, pitted and halved 300 g feta, crumbled 1 cup almonds, toasted and coarsely chopped (optional)

To make the Vinaigrette

1 Mix the shallots and balsamic in a bowl.

2 Whisk in the oil, then the water. Add the mint; season to taste with salt and pepper.

To make the Salad

3 Combine the rocket, cherries, and fennel in a large bowl. Toss with the dressing.

4 Divide between plates and scatter each salad with feta and almonds, if using.

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Delightful options for a vegan Christmas Living on the Veg

1 ¼ hours

Serves 6

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

A flavourful almond miso sauce accompanies whole roasted cauliflower in this easy to make main course.

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 olve 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.

Herby Eggplant Involtini

Tender slices of eggplant encase a herby cauliflower rice stuffing. Served with a tahini sauce these make a great entrée or double the recipe and serve as a main course.

30 minutes plus cooling time 2 eggplant 1 tsp olive oil

Makes about 10

tsp salt

cups cauliflower rice

tsp olive oil 1/3 cup flat leaf parsley, chopped

cup mint, chopped

cup pine nuts

red onion, finely chopped 1 ½ tbsp olive oil 2 tsp red wine vinegar 2 cloves garlic, minced, divided 2 tbsp tahini Juice of ½ lemon 1 tbsp water Fresh herbs, chopped to serve Freshly ground black pepper to serve

1 Preheat oven to 200C.

2 Slice eggplants lengthwise into 1 centimetre thick slices. Brush eggplant with olive oil and sprinkle with salt. Place on a lined baking tray and cook for 5 minutes, flip and cook for a further 5 minutes or until golden and tender.

3 Meanwhile heat ½ tsp olive oil in a frying pan over medium heat. Add cauliflower rice and sauté for 5 minutes or until softened. Transfer to a bowl and put in the fridge to cool.

4 When the cauliflower has cooled add parsley, mint, pine nuts and onion to the bowl and stir to

combine. In a small bowl whisk together 1 ½ tbsp olive oil, red wine vinegar and half the garlic. Pour over the cauliflower and stir.

5 In a separate bowl whisk tahini, lemon juice and remaining garlic with water until smooth.

6 Assemble by placing a spoonful of the cauliflower mixture onto the wide end of an eggplant slice and rolling. Repeat with remaining slices.

7 Serve with tahini sauce, and garnish with chopped herbs, pomegranate arils and a good crack of black pepper.

With spectacular colour from the blueberries plus a gorgeous edible flower garnish, this vegan raw blueberry cake will bring a touch of glam to any table.

No-bake Raw Blueberry Cake

40 minutes plus setting time, preferably overnight ¾ cups pecans

Serves 6

½ cup macadamia nuts

1 ½ cups hazelnuts, toasted ½ cups dates

¼ cup cocoa powder

3 tbsp maple syrup

1 tsp vanilla extract

Pinch of salt

2 cups frozen blueberries, plus extra to serve ½ cup water 55 g chia seeds, ground 40 g copha, melted ¾ cup maple syrup 1 cup coconut cream

1 Lightly toast pecans, macadamias, and hazelnuts in a frying pan over low heat. Set aside to cool.

2 Grease a 25 centimetre round fluted tart pan.

3 When cool, blitz the nuts in a food processor until a crumb-like texture and place aside in a bowl. Add dates, cocoa powder, maple syrup, vanilla and salt to the food processor and bend to a rough paste. Gradually blend the nuts into the date mix until well combined.

4 Use the back of a spoon to press the nut mix firmly and evenly into the tart tin and refrigerate.

5 Meanwhile add blueberries and water to a saucepan. Bring to

the boil and cook blueberries until soft, about 5 minutes. Press the blueberries through a fine sieve to extract the juice and flesh. Discard the skins.

6 Place chia, melted copha, maple syrup and coconut cream in the blender and add 1 cup of strained blueberry liquid. Blitz and taste, adding extra maple syrup if it is not sweet enough. The mixture should be a vibrant purple colour, if not add more of the blueberry liquid.

7 Pour mix over the top of the chilled base and refrigerate for at least a couple of hours, or overnight.

8 Decorate with blueberries and edible flowers, and serve.

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Peanut Butter Squares

This delightful treat uses only five ingredients to create a delicious indulgence to enjoy yourself or to wrap and give as a homemade gift.

30 minutes plus setting time 325 g smooth peanut butter 150 g coconut flour 115 mL maple syrup 200 g dark cooking chocolate 60 g salted peanuts, roughly chopped

Makes 16 squares

1 Stir peanut butter, coconut flour and maple syrup together until it forms a smooth dough. Line the base and sides of a 20 x 20cm cake tin with baking paper. Put the mixture into the tin and use a spoon to press the mixture into the corners and create an even layer. Cover with clingfilm and chill in the fridge until firm.

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

3 Remove from fridge and lift out of the tin. Use a sharp knife to cut into 16 squares. Put squares on

tray and return to fridge while you prepare the chocolate.

4 Chop chocolate and melt it in a heatproof bowl over a pan of just simmering water or alternatively melt in the microwave in 30 second bursts.

5 Dip each peanut butter square into the melted chocolate, ensuring that each square is completely covered in chocolate. Place squares on prepared tray, sprinkle tops with peanuts and put in the fridge to set.

Choc Mint Pie

Serves 10

3 ½ hours including setting time For the Crust 200 g Arnott’s Granita biscuits 2 tbsp brown sugar ¼ cup melted coconut oil

For the Filling 350 g firm silken tofu 1 ½ tsp vanilla extract

tsp peppermint essence 3 tbsp almond milk (alternatively rice or soy milk)

Pinch of salt 2 tbsp maple syrup 1 ½ cups dark chocolate chips (at least 50% cacao) Mint leaves to garnish

Creamy, chocolately, minty, yummy … this pie is everything a dessert should be.

1 Preheat the oven to 190C. 2 Place biscuits and sugar in a food processor and blitz until the biscuits resemble fine crumbs. Add coconut oil and pulse until the crust holds together. Press crust into the base and sides of a 20 centimetre pie dish and bake in oven for 8 to 10 minutes or until golden brown. Remove from oven and set aside to allow crust to cool completely.

3 Add tofu, vanilla, peppermint, milk, salt and maple syrup to a food processor and blend well.

4 Melt chocolate over a double boiler or in the microwave in 30 second bursts, and add to the tofu mix. Blend again to combine.

5 Pour chocolate filling into the cooled pie crust and refrigerate for at least three hours. Serve garnished with mint leaves.

45 minutes

Serves 4

For the Tart Dough

150 g plain flour

3 tbsp almond meal

Pinch of salt 75 ml sunflower oil 3 tbsp iced water

For the Filling

450 g firm tofu

1 cup cashews, soaked for at least 4 hours

2 tbsp nutritional yeast

4 cloves garlic

Juice of 1 lemon

½ tsp lemon zest 1 tsp salt

For the Topping

2 cups assorted tomatoes

1 tbsp olive oil ½ tsp salt

½ tsp freshly ground black pepper

¼ cup fresh basil leaves

2 tbsp fresh oregano leaves

1 tbsp pine nuts

Tomato & Thyme Vegan Tart

Undoubtedly a show-stopper, this gorgeous tart is perfect for entertaining. You can make the tart dough and filling in advance and just assemble when you are ready to serve.

1 Preheat oven to 180C.

To make the dough

2 Mix flour, almond meal and salt together in a large bowl. Add sunflower oil gradually, rubbing it into the flour using your fingertips, until the mixture resembles rough breadcrumbs. Add 3 tablespoons of iced water and mix until the dough comes together to form a ball. Lightly dust bench with flour and dust a rolling pin. Roll dough out to a 28 centimetre circle. Place dough in a greased 22 centimetre tart pan, pushing it in to cover bottom and sides. Trim excess dough from sides and prick the bottom of the tart all over with a fork. Line the dough with baking paper and add baking weights. Blind bake for 15 minutes, then remove the weights and paper and bake for a further 5 minutes, or until the dough is crisp. Remove from oven and set aside to cool.

To make the filling

3 Add all ingredients to a food processor and pulse until well combined. The mixture should be thick and slightly chunky. Refrigerate until you are ready to assemble the tart.

To assemble the tart

4 Halve or quarter the tomatoes and place in a bowl, stir in olive oil, salt and pepper.

5 Remove tart from tart tin and place on a serving plate. Spoon the filling into the tart case and spread the top with the back of a spoon to smooth. Top with tomatoes, garnish with basil, oregano and pine nuts.

Vegan Spiral Tart

A stunning centrepiece for your Christmas celebrations.

2 hours

1 Make pastry by sifting flour into a large bowl with a pinch of salt. Rub butter into flour using fingertips until the mixture has the consistency of breadcrumbs. Add 2 tbsp ice-cold water and mix together using a knife.

2 Turn pastry out onto a lightly floured surface and work together with your hands. Wrap pastry in clingfilm and refrigerate for 30 minutes.

3 Preheat oven to 200C and grease a 22 centimetre fluted tart tin.

4 Make the filling by heating 1 tablespoon of olive oil in a large frying pan. Cook onion for 4 minutes or until it begins to soften and then add garlic and cook for a further 1 minute.

5 Cut butternut pumpkin into cubes and add to the pan with the sage and a splash of water. Cover pan with a lid and cook for 15 minutes, or until tender. When pumpkin is cooked, mash it well.

6 Cut the ends off the eggplants, carrots and zucchinis. Using a mandoline, slice lengthways into long thin ribbons.

7 In a large bowl, whisk 2 tbsp olive oil with agave syrup and chilli or paprika

flakes and then add in vegetable strips. Toss vegetable strips in the oil mixture.

8 Roll chilled pastry out on a lightly floured surface to ½ centimetre thickness. Fill tart tin with pastry and trim any excess. Prick base with a fork. Cover base with baking paper and add pie weights. Bake for 10 minutes, then remove pie weights and cook for a further 5 minutes.

9 Remove tart shell from oven and turn oven down to 180C.

10 Spread base of tart with butternut pumpkin puree.

11 Take a ribbon each of carrot, eggplant and zucchini and roll together in a tight spiral. Place in the middle of the tart and then use the remaining vegetables to form concentric circles to fill the tart shell. If needed trim vegetable ribbons to fit. When the tart shell is completely filled, brush all over with 1 tbsp olive oil.

12 Cook in oven for 40-45 minutes until the vegetables are cooked through.

13 Serve sliced into wedges.

Vegan Festive Pie

Serves 6-8

2 hours For the Pastry 150 mL water 115 g vegetable suet 330 g plain flour ½ tsp salt

For the Filling

2 brown onions, finely chopped

1 large leek, finely chopped

1 tbsp olive oil

2 cloves garlic, minced

250 g Lemdell button mushrooms, sliced

400 g tin cannellini beans, drained

400 g tin red kidney beans, drained

25 g dried cranberries

50 g hazelnuts, chopped

2 tsp thyme, chopped

1 tsp Dijon mustard

1 tsp cranberry sauce

Salt and pepper

A delicious addition to your Christmas table, this Festive Pie features flavour packed ingredients encased in a homemade hot water crust pastry.

1 Heat olive oil in a large frying pan over medium-high heat.

2 Add onions and leeks and cook for 5 minutes, or until they have softened.

3 Add garlic, 150 g mushrooms, beans, hazelnuts, cranberries, thyme and mustard. Cook for 10 minutes, season and then add remaining mushrooms.

4 Preheat oven to 180C.

5 Make pastry by bringing the water to a boil in a saucepan. When it is boiling add the suet and stir. Remove from heat. Place flour in a large bowl and add salt. Add water and suet and stir. Bring the mixture together

into a ball and turn out onto a floured surface. Knead pastry for 5 minutes. Take three-quarters of the pastry and roll it out with a rolling pin.

6 Grease a 20 centimetre pie dish. Line pie dish base and sides with pastry, trimming any excess. Spread base with cranberry sauce, then add the filling. Roll out remaining pastry for the top of the pie. Place it on the pie, trimming excess pastry. Pinch top and sides together to seal. Brush top with plant-based milk and cook in oven for 1 hour, or until the pastry is thoroughly cooked and golden brown.

Available at your local Supamart

Lemdell Pty Ltd is one of the leading fresh mushroom suppliers and growers in NSW, providing the freshest farm direct products to you.

For the raspberry jelly

1 ½ tsp agar agar flakes, or if using agar agar powder use ¾ tsp

240 mL red grape juice 240 mL water 50 g caster sugar 125 g raspberries

For the cake layer 220 g plain flour 200 g caster sugar

1 tsp bicarbonate of soda ½ tsp salt

240 mL soy milk (or other non-dairy milk) 1/3 cup olive oil

1 tbsp white vinegar

2 tsp vanilla extract 75 mL sherry (optional)

For the raspberry coulis

175 g fresh raspberries

4 tbsp caster sugar ¼ cup water ¼ tsp salt

1 tbsp lemon juice

For the vegan whipped cream

400 mL can coconut cream, chilled in fridge at least 12 hours 3 tbsp icing sugar

1 tsp vanilla extract

For serving 50 g fresh berries of your choice Handful of pomegranate arils (optional) Sugar for dusting

Christmas Trifle

The perfect way to complete your Christmas meal.

1 ½ hours plus overnight setting time

Serves 12

1 In a saucepan combine agar agar, water, grape juice and sugar. Bring to the boil, stirring constantly. Allow to boil for 2 minutes, then remove from heat.

2 Allow to cool slightly, and then pour into trifle dish and add raspberries. Refrigerate overnight or until set.

3 Next make cake layer. Preheat oven to 180C.

4 Sift flour into a mixing bowl, then add sugar, bicarb and salt and mix together.

5 Add soy milk, vanilla, olive oil and vinegar and stir until just combined.

6 Grease a 20 centimetre cake tin and line the bottom with baking paper.

7 Pour cake batter into tin and bake for 30-40 minutes, or until a skewer inserted in the centre of the cake comes out clean.

8 Set aside to cool completely.

9 Make raspberry coulis by placing raspberries, caster sugar, salt and water in a saucepan over medium heat. Cook until the sugar has dissolved, ensuring it does not boil.

10 Use a stick blender to puree until smooth.

11 Strain mixture through a mesh sieve into a bowl to remove seeds.

12 Transfer bowl to fridge to allow coulis to cool completely before serving.

13 Make whipped cream by carefully opening chilled can of coconut cream. Try not to shake it around too much. The cream will have separated from the water and risen to the top of the can. Scoop the cream part out of the can into the bowl of an electric mixer.

14 Blend initially at low speed, gradually increasing speed until you have whipped cream consistency. Then add icing sugar and vanilla and whisk to combine.

15 When ready to serve, remove the jelly layer from the fridge. Add a layer of whipped cream, then a layer of raspberry coulis. Next place a layer of cake. Using a toothpick, poke holes in cake layer and pour over sherry if desired. Ensure that the sherry absorbs into the holes in the cake rather than pouring down the sides of the cake. Add another layer of whipped cream and then drizzle over remaining raspberry coulis. Garnish with fresh berries, dust with sugar and serve immediately.

Vegan Christmas Pudding

Fruity, boozy, moist and delicious.

1 Put the dried fruit, including the dates and apricots, into a large mixing bowl and pour over the alcohol. Leave until the liquid has been absorbed by the fruit.

apple, aquafaba, blackstrap molasses and coconut oil and stir well until combined.

Serves 6

1 ¾ hours 260 g dried fruit

10 dried dates

10 dried apricots

80 mL alcohol of your choice from brandy, dark rum or sherry

50 g plain flour 65 g breadcrumbs

2 tsp baking powder 1 tsp allspice 80 g coconut sugar

1 medium apple, pureed Zest of one large orange

3 tbsp aquafaba

2 tbsp blackstrap molasses

75 g plus 2tbsp coconut oil

1 litre pudding basin

2 While that is happening, place the pudding basin on some baking paper and draw a circle around the bottom of the basin onto the paper. Cut it out and set aside. Then turn the basin over and draw another circle around the top of the basin. Cut that one out but cut a few millimetres inside the line this time so the circle will fit on top of the pudding batter when you put it in the basin. Set that circle aside too.

3 Grease the pudding basin with some coconut oil and place the small circle in the bottom of the basin. Once the liquid has been absorbed by the fruit, add the flour, breadcrumbs, baking powder, allspice and sugar to the bowl and stir really well to combine. Then add the orange zest,

4 Spoon the mixture into the pudding basin, smooth it out and top with the large circle of parchment paper, pressing it down all over and into the sides gently. Cut a large rectangle of silver foil and a slightly smaller rectangle of baking paper. It should be enough to go over the top of the pudding basin with plenty to spare. Then lay the foil flat on the surface and the baking paper flat on top of the foil. Make a pleat in them both. Cover the top of the pudding basin with the foil and paper.

5 Sit the pudding on an upturned saucer inside a large saucepan. Pour boiling water over the sides of the basin until the water level reaches half the height of the pudding basin. Bring to a simmer but do not let it boil as you don’t want the water to get under the foil. Cook for 3 hours.

The Sweetest Things

Finish the celebrations with a delectable dessert

Bombe Alaska

3 hours plus setting time

Serves 12

For the macerated raspberries

3 punnets fresh raspberries

1 tbsp caster sugar

1 tbsp Grand Marnier

For the cake base

3 large free range eggs 75 g caster sugar 50 g plain flour, sifted

2 tbsp cocoa powder, sifted 20 g unsalted butter, melted ¼ tsp vanilla extract

For the ice-cream layers 500 mL raspberry sorbet 1 litre chocolate ice-cream

For the meringue

6 free range egg whites 330 g caster sugar 200 mL water ½ tsp cream of tartar

To make the macerated raspberries

1 Place raspberries in a bowl, sprinkle with sugar and Grand Marnier and toss to combine. Set aside to macerate for 30 minutes or you can put them in the fridge overnight.

To make the cake base

2 Preheat oven to 180C. Line and grease a 23 centimetre cake tin. Using an electric mixer, beat eggs on high for one minute and then reduce speed to medium and gradually add the sugar. When all sugar has been added, increase speed to high and beat for 5 minutes or until it is pale and fluffy. Fold flour and cocoa powder gradually into the mix, taking care not to knock too much air from the batter. Pour into cake tin and cook for 20 minutes or until a skewer inserted comes out dry. Set aside to cool.

Prepare the ice-cream layers

3 Remove ice-cream and sorbet from the freezer and place in the fridge to soften for 30 minutes.

4 Line a 6 cup capacity freezer-safe bowl with clingfilm, leaving enough overhang to be able to pull the Bombe Alaska out when it is frozen.

5 Add raspberry sorbet to the bowl,

A blast from the past, Bombe Alaska was all the rage in the 70s but we think deliciousness never goes out of style, so here’s our 2022 version featuring the timeless combination of chocolate and raspberries.

smoothing it out with a spatula. Strain the macerated raspberries to remove juice and add the strained raspberries in a layer on top of the sorbet.

6 Add chocolate ice-cream on top of raspberries and smooth the top with a spatula. You need to leave enough room for the cake to sit on top of the ice-cream and be flush with the top of the bowl. Place cake on top, then fold over the clingfilm overhang. If there are any gaps not covered by clingfilm add an extra layer. Place in the freezer for 1 hour to set.

To make the meringue

7 Meanwhile prepare meringue by bringing sugar and water to the boil in a small saucepan over high heat. Reduce heat to medium and use a wet pastry brush to brush the sides of the saucepan to remove any sugar crystals. Cook until the syrup reaches 121C on a sugar thermometer.

8 Place egg whites and cream of tartar in the bowl of a stand mixer and whisk on medium speed to soft peaks. When the sugar syrup is at 121C, increase speed to high and slowly add syrup into egg whites. Continue whisking for 15 minutes or until the meringue is thick, glossy and has cooled.

To assemble 9 Remove the bowl from the freezer and place a tea towel soaked in hot water on the outside to help loosen it for unmoulding. Pull the clingfilm back and invert a plate or cake stand over the bowl, then flip and unmould. Spread the meringue mixture all over and use a palette knife to spread and swirl it. Use a kitchen blowtorch to brown the meringue, then serve immediately.

This deliciously simple panna cotta is lighter than the dairy-rich version, but just as delicious.

1 ½ hours plus setting time

Serves 4

For panna cotta

1.5 cups Mandolé Orchard Coconut Almond Milk

1 ½ sheets titanium strength gelatine leaves

2 tbsp maple syrup

1 tsp vanilla paste

½ cup thick vanilla coconut yoghurt

Poached strawberries

1 punnet strawberries, cut into halves or quarters depending on how large Half of a whole vanilla bean, split, seeds scraped

2 tbsp caster sugar 3 tbsp fresh orange juice

Tootie’s Dairy Free Almond Milk Panna Cotta

1 Place the gelatine leaves in a bowl of cold water for 5 minutes or until softened. Remove excess water.

2 Pour Mandolé Orchard Coconut Almond Milk into a medium saucepan and add gelatine leaves. Bring mixture to a gentle simmer over low heat. Add maple syrup and vanilla paste, stirring constantly until gelatine has dissolved.

3 Allow to cool to room temperature. Gently mix through yoghurt and divide mixture evenly between four ramekins, small bowls, glasses or moulds. Place in the fridge and allow to chill for 4 hours, or

preferably overnight.

4 To prepare poached strawberries, place the strawberries, vanilla bean and seeds, caster sugar and orange juice into a small saucepan over medium heat. Bring to the boil then reduce to low heat and leave to cook for 5-10 minutes until strawberries are just tender.

5 Remove saucepan from the heat and set aside to cool completely. Remove vanilla bean.

6 Serve the panna cotta either in the ramekins, small bowls, glasses or moulds with the poached strawberries.

Mandolé orchard coconut Almond milK

Honey Grilled Peaches

Few ingredients and minimal effort on your part make this the perfect dessert for summer entertaining.

Serves 8 1 Preheat barbecue or grill pan on high.

2 Cut peaches in half and remove the stone.

3 Whisk honey, cinnamon and salt together in a shallow bowl. Dip each peach half into the honey mixture until it is coated.

4 Place peach halves cut side down on the grill and cook for 3-4 minutes or until grill marks are showing. Flip and cook for a further minute on the other side.

5 Remove from grill and serve with yoghurt or ice-cream.

Easy Black Forest Trifle

Short on time? This stunning dessert has the wow factor but is super-easy to make. 30 minutes

Serves 14

1 litre ready-made vanilla custard 200 g dark chocolate, broken into pieces

3 packets chocolate flavoured biscuits such as Arnotts Choc Ripple 500 g cherries, halved with pits and stems removed 75 mL kirsch (optional) 200 g cherries, whole with stems 600 g double cream 400 mL crème fraîche 50 g icing sugar

Grated chocolate to decorate

1 Place custard and chocolate pieces in a saucepan over a low heat. Heat, stirring constantly until the chocolate has melted. Cover with gladwrap and refrigerate to cool.

2 Meanwhile lightly whip the cream with the crème fraîche and icing sugar until soft peaks form.

3 In the bottom of a trifle bowl spoon some of the cream mixture and then arrange a layer of biscuits on top. Sprinkle biscuits with some of the kirsch and add a layer of cherries and a layer of chocolate custard.

4 Repeat these steps to create layers, finishing with a layer of cream. Top with whole cherries and grated chocolate.

5 Keep refrigerated until serving.

Ideal for a summer Christmas, this semifreddo features fresh raspberries and pistachios in a colourful and delicious frozen dessert.

Raspberry & Pistachio Semifreddo

30 minutes preparation plus overnight freezing 2 eggs

Serves 8

4 egg yolks

1/3 cup caster sugar

1 ¾ cups thickened cream, whipped 1 cup pistachio nut kernels, roasted, roughly chopped 1 tbsp rosewater Mint leaves to serve 200 g fresh raspberries plus additional 100 g fresh raspberries to serve

1 Grease a 19cm long x 6cm deep loaf pan. Line with baking paper and leave a 5cm overhang on both ends.

2 Bring a saucepan of water to a simmer. In a heatproof bowl place eggs, egg yolks and sugar. Place bowl over a saucepan and whisk ingredients for 4 to 5 minutes or until thick and creamy. Remove from heat and whisk for a further 5 minutes or until cool.

3 Transfer the mixture to a large bowl and fold in cream, 2/3 cup pistachios, 200 grams raspberries and rosewater.

4 Pour mixture into prepared loaf pan.

5 Cover and place in freezer overnight.

6 Stand at room temperature for 5 minutes before turning out on a plate. Top with remaining raspberries and pistachios and mint leaves to serve.

Choc Ripple Baileys Fridge Cake

oil

tin and line

leaving an overhang for covering

Place a round of baking paper on the base of the tin. 2 Combine cream, Baileys, vanilla and icing sugar in a bowl and whip until soft peaks have formed. Refrigerate 100 grams of cream for topping the cake the following day. 3 Assemble the cake by placing a thin layer of cream on the bottom of the tin. Top with a layer of biscuits

and repeat with cream and biscuits until all the biscuits have been used.

4 Finish with a layer of cream, cover, and chill overnight.

5 To serve, remove clingfilm from the top of the cake. Invert the cake onto a serving platter and remove the tin, clingfilm and baking paper. Spread the reserved cream on top.

6 Shave curls of chocolate from each of the chocolate blocks to decorate the top of the cake.

wAtch

Berry Delicious Christmas Ice-cream Cake

A stunningly beautiful, but surprisingly simple showstopper dessert perfect for an Aussie summertime Christmas.

1 Line the base and sides of a 20cm round springform tin with baking paper.

2 Remove the ice-cream from the freezer and allow it to soften but not melt.

3 Crush biscuits until they resemble fine breadcrumbs and place in a large bowl.

4 Heat butter in a microwave safe bowl until just melted. Add melted butter to the crushed biscuits and stir to combine.

8 To decorate, place caster sugar in a bowl; whip eggs whites on high until stiff peaks form. Using a small paintbrush, brush each piece of remaining fruit with the egg white and then sprinkle with sugar. Place on a tray lined with baking paper to dry. They will harden in a couple of hours.

30 minutes to prepare plus overnight in freezer to set

Serves 10

2 litres Streets Vanilla Ice-cream

125 g My Berries Raspberries 250 g My Berries Strawberries 125 g My Berries Blueberries 100 g cherries with stalks attached 4 egg whites

2 cups caster sugar 200 g Arrnot's Butternut Snap Biscuits 90 g butter

5 Put the biscuit mixture into the bottom of the springform pan and push down with the back of a spoon to flatten.

6 Place softened ice-cream in a large mixing bowl and gently stir through half of each type of berries.

7 Spoon the ice-cream on top of the biscuit base evenly. Smooth to flatten the top with the back of a spoon. Cover the top with baking paper or clingfilm and place in the freezer to set overnight.

9 When ready to serve, remove the ice-cream cake from the freezer, unmould from the springform tin, place on a serving plate and top with the sugared berries.

Baked Cheesecake with Summer Berries

An exceptionally creamy and delicious baked cheesecake. Decorate with an assortment of summer berries and a dusting of icing sugar for a dessert with the wow factor.

90 minutes

Serves 6-8

100 g butter, melted 300 g plain sweet biscuits

500 g cream cheese, at room temperature

200 g castor sugar

1 tbsp cornflour 3 eggs

2 tbsp lemon juice

Few drops vanilla extract to taste Pinch of salt

2 cups sour cream

1 Preheat oven to 180C. Brush base and sides of a 22cm x 6cm deep springform tin with a little of the melted butter.

2 Remove the base from the tin. Cut a round of baking paper to fit the base of the tin, brush the paper with a little butter and set aside.

3 Tear off an 80cm sheet of foil and double it over so it measures 40cm in length. Lay the foil over the base of the tin, and put the buttered round of paper on top. Sit the springform tin over the base and lock the sides into place, leaving excess foil outside the tin. Draw up the excess foil around the tin and fold the top out of the way. You now have a watertight container.

4 Crush biscuits in a food processor. Add remaining butter and process. Press the mixture into the base of the tin.

5 Beat cream cheese and sugar in an electric mixer until smooth. Add cornflour, then eggs, one at a time, beating until smooth. Add lemon juice, vanilla and salt and sour cream and beat briefly to combine. Pour batter into the tin and place tin in a large baking dish. Pour boiling water into the dish to come halfway up the sides of the tin.

6 Bake for 50 minutes, then turn off oven but do not open the door for a further hour.

7 Lift the tin from the water bath and flatten the foil away from the sides. Cool completely in tin on a wire rack and refrigerate for several hours or overnight before serving.

Perfectly creamy and wonderfully rich, with an intense chocolate flavour.

Takes 20 minutes

Serves 6 - 8

133 g packet Oreo cookies

40 g butter, melted

1 Tbsp gelatine powder

2 x 250 g Philadelphia Original Block cream cheese, softened 125 mL milk 110 g caster sugar

80 g Cadbury Baking white chocolate, melted 80 g Cadbury Baking milk chocolate, melted 80 g Cadbury Baking dark chocolate (70% cocoa), melted

300 mL thickened cream, whipped to soft peaks 375 mL thickened cream, extra 250 g Cadbury Baking dark chocolate (70% cocoa), extra, chopped 2 x 30 g Cadbury Flake bars, cut into thirds 50 g Toblerone bars, broken into pieces

Triple Chocolate Cheesecake

1 Grease a 20 centimetre round springform pan; line base and side with baking paper.

2 Process Oreo cookies to fine crumbs. Add butter, process until combined. Press mixture onto base of pan using the back of a spoon. Refrigerate for 20 minutes.

3 Meanwhile, for cheesecake layers, place ¼ cup water in a small heatproof bowl, sprinkle over the gelatine. Stand bowl in boiling water, stirring until gelatine is dissolves.

4 Beat cream cheese, milk and sugar in a medium bowl with an electric mixer until smooth. Divide mixture into three even portions. Fold white chocolate into one portion, milk chocolate into another and dark chocolate into remaining portion. Fold one-third of the gelatine mixture into each portion. Gently fold one-third of the whipped cream into each portion.

5 Spread dark chocolate mixture evenly over cookie base, smoothing the surface. Spread milk chocolate mixture over dark chocolate layer, followed by the white chocolate mixture, being careful not to combine the three layers. Refrigerate for 3 hours or until set.

6 To make chocolate topping, combine extra cream and dark chocolate in a microwave-safe bowl, microwave on 80% power for 60-90 seconds, in bursts, until almost melted. Cool slightly, then stir until slightly thickened.

7 To decorate, spoon chocolate topping over the top of the cheesecake, pushing it slightly over the edge. Scatter with Flake Bar pieces and broken Toblerone Bars.

Ice Cream Panettone

30 minutes plus freezing time

Serves 10

Velvety ice cream is hiding inside this traditional Pasticceria Fraccaro Panettone, offering the perfect summer Christmas dessert.

Pasticceria Fraccaro Panettone

1 Begin by cutting the middle out of the panettone and leaving a 2-3 centimetre wall around the edges; place the panettone upside down on a board and use a sharp knife to cut a 10-centimetre round from the base of the panettone and set it aside. Use a spoon to scoop out the centre of the panettone, ensuring that you do not cut into the top section.

2 Melt the white chocolate and use a pastry brush to spread a layer inside the panettone. Place in the freezer for 10 minutes to set.

(not sides) and return to freezer for 30 minutes.

4 Remove ice cream from freezer and leave to soften for 10 minutes.

5 Spoon softened ice cream into the hole of the panettone. Take the reserved round base and trim to the size needed to make the panettone sit flat when pushed snugly back into the hole. Cover the base with clingfilm and freeze for 4 hours or overnight.

3 With the panettone still upside down, spoon jam into the base only

Save yourself time making this recipe by using a Pasticceria Fraccaro Panettone. With butter, raisins and candied orange peel, it is delicately sweet and deliciously tasty.

6 Remove panettone from freezer 15 minutes before serving. Sprinkle with icing sugar and serve with raspberries. Available at your local Supamart

PAsticceriA FrAccAro PAnettone

LILLIE’S Q CHRISTMAS TURKEY

PREP TIME: 15 minutes

THE BRINE

1 In a large mixing bowl combine the first three ingredients with 1/2 gallon of the hottest water you can get from your kitchen sink.

2 Add sugar and salt. Mix until fully dissolved.

3 Add 1/2 gallon of ice to the mixing bowl.

4 Place turkey in a fridge-friendly container and pour brine over turkey. Brine until ready to cook (ideally overnight).

THE TURKEY (SMOKED)

1 Truss the turkey.

2 Sprinkle turkey with Q Rub and Brisket Pepper until well coated.

3 Smoke at 125°C in a turkey pan until desired brown color is reached (roughly 2-3 hours).

4 Cover turkey with aluminum foil and continue to cook until thermometer reads 68°C when inserted in thigh (start checking at the 5 hour mark).

5 Allow turkey to rest for 30 minutes tented with foil before carving.

THE TURKEY (ROASTED)

1 Follow steps 1-2 from above, then place in a roasting pan. Roast at 215°C for 15 minutes.

2 Reduce heat to 175°C and roast until thermometer reads 68°C when inserted in thigh (start checking at the 4 hour mark).

NOTE

For a Northern Alabama twist, dip finished turkey in our Alabama white barbecue sauce, Ivory.

INGREDIENTS

2 large onions, chopped

2 large carrots, chopped

4 celery stalks, chopped

hot water, 1/2 gallon ice, 1/2 gallon sugar, 175 grams salt, 90 grams lillie’s q q-rub lillie’s q brisket pepper lillie’s q ivory

12-15 pound turkey giblets removed, neck reserved for gravy

DIFFICULTY: medium COOK TIME: 5-6 hours

Fun

SNACKS

FOR

Santa

treats to make with the kids.

30 minutes

Serves 8

3 ½ cups self-raising flour

2 cups Greek yoghurt

3 cloves garlic

4 tbsp Italian parsley, finely chopped

4 tbsp basil, finely chopped 2 tbsp olive oil

½ cup parmesan, grated

½ tsp salt

Poppy seeds to sprinkle

Herby Parmesan Breadsticks

Serve with your choice of dipping sauces for a mouth-watering treat.

1 Preheat oven to 200C.

2 Line a baking tray with baking paper.

3 In a large bowl combine selfraising flour and Greek yoghurt. Mix until it comes together in a ball.

4 Transfer dough onto a lightly floured surface and use your

hands to knead for 1-2 minutes.

5 Roll dough out into a rectangular shape about 25 centimetres long.

6 In a bowl combine garlic, parsley, basil, oil and salt and mix well.

7 Spread mixture over the rectangle, covering the whole surface. Sprinkle parmesan over the top.

8 Using a pizza cutter or a sharp knife, slice dough into 4-centimetre-wide by 25-centimetre-long pieces.

Carefully twist each piece and sprinkle with poppy seeds.

9 Place on baking tray and bake for 10-12 minutes or until golden brown and cooked.

Rudolph Cupcakes

Almost too cute to eat … almost!

45 minutes

Makes 12

For the cupcakes

¾ cup plain flour ¼ cup cocoa powder ½ cup caster sugar 2 tsp baking powder ½ tsp vanilla essence 80 g butter ½ cup milk 2 eggs

1 Preheat oven to 160C.

2 Prepare a 12-hole muffin pan by lightly greasing and lining with patty pans.

3 Sift all dry cupcake ingredients into a mixing bowl.

4 Make a well in the middle of the bowl and add remaining cake ingredients.

5 Beat on low speed with an electric mixer for 4 minutes.

6 Distribute cupcake mixture evenly into the patty pans and cook in oven for 15-18 minutes or until a skewer inserted comes out clean.

7 Set aside to cool.

8 To make the chocolate frosting, beat butter with an electric mixer.

Add 2 cups icing sugar, milk and half the cocoa powder and beat well. Add more icing sugar if needed to reach your desired consistency.

9 Take half the mixture and place in a separate bowl and set aside for later.

10 Add remaining cocoa powder to the frosting mixture and blend well to combine.

11 To assemble cupcakes, coat the top of each cupcake with dark frosting. Then add a circle of the light frosting for the reindeer’s muzzle.

12 Stick a red M&M or Jaffa on for Rudolph’s nose and insert pretzels for antlers.

13 Melt white chocolate in the microwave in 30 second bursts and then pipe eyes onto cupcakes. Top each eye with a brown M&M for the eyeballs.

For the chocolate frosting 1 cup butter 1/3 cup cocoa powder 2 – 3 cups icing sugar 2 tbsp milk

For decoration Pretzels for antlers Red M&Ms or Jaffas for noses White chocolate, melted for eyes Brown M&Ms for eyeballs

5 minutes

Serves 4

½ a large watermelon

Star shaped cookie cutter

Juice of 1 lemon Ice cubes

6 cups chilled water 125 g blueberries

¼ cup loosely packed mint leaves

Santa’s Little Helper

Santa eats a lot on Christmas Eve so this infused detox water will really hit the spot. It’s fresh, fruity and refreshing and just the thing to keep him going for a long night.

1 Use cookie cutter to cut 20 star shapes from watermelon.

2 Insert a toothpick or wooden skewer into 4 stars for garnish and set the remaining stars aside.

3 In mason jars place ice cubes,

then mint leaves, a splash of lemon juice, a few blueberries and 4 watermelon stars. Fill jar with chilled water and garnish with a watermelon star.

The kids will love helping to make these cute cookies.

Christmas Tree Sugar Cookies

50 minutes

Makes approximately 24

2½ cups plain flour 1½ tsp baking powder ¼ tsp salt 170 g butter, at room temperature 1 egg ¾ cup sugar 2 tbsp water 1 tsp vanilla

For the Royal Icing 1 ½ cups icing sugar 1 egg white ½ tsp lemon juice

1 Preheat oven to 175C.

2 Mix flour, baking powder and salt in a small bowl.

3 Using an electric mixer cream butter until smooth. Add sugar and mix to combine. Next add egg, vanilla and water and mix until light and fluffy.

4 Add half the dry ingredients to the wet ingredients and mix to combine. Repeat with remaining dry ingredients. Do not over mix.

5 Turn dough out onto a well-floured surface and knead to bring together.

6 Wrap dough in clingfilm and refrigerate for 20 minutes.

7 Remove from fridge and place on a lightly floured surface. Roll out to ½ centimetre thickness and cut out trees with a cookie cutter.

8 Place on a lined baking tray and bake for 10 minutes or until golden.

9 Allow cookies to cool before decorating with the icing.

10 To make the icing, mix all icing ingredients together with an electric mixer until smooth. Add food colouring when the mixture is fully combined. Decorate with your choice of decorations.

Australia’s Finest Gourmet Sausages and Burgers

TWICE AS NICE

Clever Ways to Use Leftovers

Got a mountain of Christmas leftovers in your fridge? Before you make yet another ham sandwich, have a look at our ideas for new and interesting ways to use up your leftover ham, turkey, veggies and more.

Turkey Summer Salad

400 g cold turkey meat 200 g cherries, halved, pit removed 100 g blackberries 100 g raspberries 3 cups rocket 100 g green grapes, halved 75 g feta, crumbled 50 g walnuts, chopped

For the Dressing ½ cup olive oil 2 tbsp red wine vinegar

This salad is a light and fresh way to enjoy leftover turkey.

15 minutes

Serves 4

1 Combine all ingredients in a bowl and toss.

2 Place all dressing ingredients in a small bowl or jar and whisk to combine.

3 Pour dressing over salad and serve.

Nutty Choc Caramel Ice-Cream

20 minutes plus setting time

Serves 4

1 litre vanilla ice-cream

4 Snickers bars, roughly chopped

100 g peanuts, roughly chopped

100 g hazelnuts, roughly chopped ¼ cup salted caramel topping

This moreish ice-cream is the tastiest way to use up an abundance of chocolate and nuts. We used Snickers bars and peanuts and hazelnuts in this recipe but you can use any chocolate or nuts that you like.

1 Take ice-cream out of freezer and leave to soften slightly.

2 While ice-cream is softening, heat a frying pan over medium-high heat. Add nuts to the pan and toast lightly.

3 Remove nuts from heat and allow to cool.

4 Place ice-cream in a bowl and add half the nuts and half the Snickers

bars. Mix to combine.

5 Place ice-cream in a loaf tin and smooth the top with the back of a spoon. Scatter remaining nuts and Snickers bars on top of the ice-cream and drizzle with topping.

6 Return to freezer and freeze until solid.

Prawn & Turkey Laksa

40 minutes 185 g jar malaysian laksa paste 400 mL coconut cream

Serves 4

1 ½ litres The Stock Merchant Chicken Stock

1 small red chilli, chopped ½ small red onion, thinly sliced

2 kaffir lime leaves, chopped (optional) 250 g rice stick noodles Coriander leaves to serve Turkey breast, sliced Prawns, peeled Nigella Seeds to serve

A fragrant and spicy way to use up your leftover Christmas turkey and prawns.

1 Place noodles in a large bowl and cover with boiling water. Leave to soften for 4-5 minutes, or until tender. Drain.

2 While noodles are softening, heat a saucepan over medium-high heat. Cook laksa paste, stirring constantly until fragrant, approximately 1 minute. Add onion and cook, stirring, until softened.

3 Add stock and lime leaves. Cover with lid and bring to the boil.

Reduce heat to a simmer and allow to simmer for 5 minutes before adding coconut cream. Turn heat down to very low and add turkey and prawns and heat them through, approximately 1 minute. Remove from heat. Discard lime leaves.

4 Divide noodles between bowls and spoon over laksa. Serve topped with coriander leaves and a sprinkle of Nigella seeds.

Real food made from real ingredients, The Stock Merchant makes their stocks, sauces and bone broths the traditional way with no added salt, flavour enhancers, gluten, preservatives or additives.

the stocK merchAnt Free rAnge chicKen stocK Available at your local Supamart

Some apple juice and fruit are all you need to make these healthy summer treats.

6 hours 30 minutes

Makes 8

Popsicle moulds Ice cream sticks 3 cups of fruit of your choices 2 cups apple juice

Fruit Salad Ice Pops

1 Slice larger fruit like peaches and kiwis into ½ centimetre slices. Slice strawberries into thirds.

2 Place fruit into popsicle moulds, lining sides and bottom with the sliced fruit and filling gaps with smaller fruits like blueberries or raspberries. Add as much fruit as you can fit into the mould, continuing to press it against the sides as this will ensure that you will see the fruit

when the juice freezes.

3 Fill the moulds with apple juice, leaving a ½ centimetre gap at the top for the juice to expand when it freezes.

4 Insert an ice cream stick into the middle of each popsicle between the layers of fruit.

5 Place popsicles in the freezer ideally overnight but for a minimum of 6 hours before eating.

Ham, Potato & Egg Breakfast Hash

2 Heat a large oven proof frying pan over medium heat and add ½ tablespoon olive oil, diced brown onion and garlic. Cook until the onion has softened, then add ham and cook for 5 minutes, or until it has started to crisp. Add potatoes to the pan and stir to combine all ingredients.

3 Use a wooden spoon to create an indent for each of the eggs.

Crack eggs into the pan, one at a time and then place in oven for 10 minutes, or until the eggs are cooked through.

4 Remove from oven, season with salt and pepper and scatter with spring onions to serve.

Christmas Ham & Prawn Paella

Turkey & Cranberry Puffs

6 Bake for 15-20 minutes until golden brown. Remove from oven and serve immediately or allow to cool on a wire rack if eating cold.

45 minutes

Serves 2

4 slices bread 20 g butter, melted 1 tsp Dijon mustard 100 g Gruyere cheese, grated 100 g leftover Christmas ham

For the Bechamel Sauce 125 mL milk 125 mL cream

1 clove garlic, minced 2 bay leaves 2 shallots, finely chopped 20 g butter 20 g plain flour 1 tsp Dijon mustard

Croque Monsieur

Undoubtedly one of the tastiest, and cheesiest, ways to enjoy your leftover Christmas ham.

1 Preheat oven to 200C.

2 Begin by making Bechamel Sauce. Add milk, cream, garlic, bay leaves and shallot to a small saucepan over medium heat and stir. Heat until just before boiling point, then remove from heat and set aside for 10 minutes to steep. Strain liquid through a sieve and discard solids.

3 Melt butter in a clean saucepan over low heat and add flour. Cook, stirring for 1 minute then whisk in milk and bring to the boil, stirring continuously, then add Dijon mustard.

4 Brush bread with melted butter and place on a lined baking tray. Toast buttered side up under grill until golden brown.

5 Turn bread over and spread with a thin layer of Dijon mustard, then add a layer of bechamel sauce. Sprinkle sauce with some gruyere and top with ham. Bring two slices together to form a sandwich. Spread bechamel over the top of the sandwich and add remaining gruyere. Bake in oven for 10 to 15 minutes or until the cheese is melty and golden.

Apple

SIDES AND SALADS

Crunchy

SNACKS FOR SANTA

Christmas

Roasted

VEGAN

Choc

LEFTOVERS

Christmas

Roasted

DESSERT

Baked

Berry

Bombe Alaska

Choc

Easy

Frozen

Tootie's

Are you ready for the post-holiday clean up?

Give your home a fresh start in time for the new year with ecostore’s range of home and body care products. We create hardworking, highly effective products for people and their homes, removing harmful or unnecessary chemicals and made with respect to the environment. All of our plant and mineral-based products meet the highest quality and environmental standards, so you can be sure they’re safer for you, your family and our world.

Christmas the all natural Australian way with Brookfarm

Macadamia Cranberry Chocolate Treat

1 Line a tray with baking paper and set aside.

2 Fill a small pot with an inch of water and place over low heat.

3 Break the chocolate into small pieces and place into a heatproof bowl. Place the bowl over the pot, ensuring the base of the bowl does not touch the water. Stir the chocolate until melted.

4 Remove the bowl from the heat and stir through 1 cup of muesli.

5 Pour the chocolate mixture onto the lined baking tray and smooth out with a spoon.

6 Sprinkle the extra ½ cup of muesli, macadamias, cranberries and salt flakes over the top of chocolate.

7 Set in fridge for at least 15 minutes to set. Once set, cut into rough pieces and enjoy.

8 Store in an airtight container in the fridge.