Recipes

Ingredients

• 1 tbs Organic White Chia Seeds or Organic Chia Seeds
• 80g Organic Tapioca Flour
• 50 g Organic Buckwheat Flour

Buns Ingredients

• 1 1/3 cups (330ml) skim milk
• 40g butter, chopped
• 2 tsp (1 sachet/7g) dried yeast
• 4 cups (600g) plain flour
• 1/4 cup (55g) caster sugar
• 2 tsp mixed spice
• 1 1/2 cups (240g) mixed dried fruit
• 1 egg, lightly whisked
• 1 tbs caster sugar, extra
• 1 tsp gelatine powder

Flour Paste Ingredients

• 1/3 cup (50g) plain flour
• 1/4 cup (60ml) cold water

Method

Ingredients

• 4 hot cross buns 
• 75g unsalted butter 
• 15g brown sugar 
• 2 free range eggs
• 125ml light milk 
• ½ tsp ground cinnamon 
• 30g caster sugar 
• ½ orange rind, grated  
• 200g plums 
• 60ml maple syrup

Method

1. Preheat oven to 200°C (or 180°C fan forced).
2. Cut the plums into quarters, remove the stones and place them in a baking dish.
3. Scatter over the soft brown sugar and dot with 15g of the butter.

Ingredients​

• 2 portions Ocean Royale salmon, skin on and thawed in fridge
• 1 tsp salt
• 1 bag The Fresh Salad Co rocket
• ½ bunch dill
• ¼ red onion, finely sliced
• 1 orange, peeled and cut into thin wedges
• Juice of half an orange
• 2 tbsp Remano olive oil, plus extra to pan-fry salmon
• 2 tsp Casa Barelli red wine vinegar
• 1 tsp salt

Method

1. Pat dry salmon and place on a plate, skin-side up. Sprinkle skin with 1 teaspoon of salt.
    

Ingredients

CAKE

• 1 ¼ cup plain flour
• 2 tsp baking powder
• ⅓ cup cornflour
• 200g unsalted butter, softened
• 230g caster sugar
• 2 tsp vanilla extract
• 3 eggs
• ½ cup full cream milk

COATING

Choc Cherry and Raspberry Pavlova

Ingredients:

Pavlova

• 1 Pavlova base
• 1 cup morello cherries
• 1/2 cup cherry syrup
• 1/2 fresh mandarin juice
• 11/2 strips mandarin peel
• 1/2 cinnnamon stick
• 1tsp balsamic vinegar
• 1 tbsp honey
• 1tbsp red wine of your choice (optional)
• 1 punnet fresh raspberries
• 1/2 cup fresh cherries
• 300ml cream
• 1tsp vanilla extract
• 2 tbsp milk chocolate
• 2 tbsp icing sugar

Ganache

INGREDIENTS

• 125g butter, softened
• 1/2 cup (110g) caster sugar
• 1 egg
• 1 1/2 cups (225g) plain flour
• 1 tsp vanilla bean paste
• 1 tsp ground cinnamon
• 1 tsp almond extract
• Icing eyes, to decorate
• Queen White Icing, to decorate
• Writing icing, to decorate

METHOD

Step 1

INGREDIENTS

• 4 slices of white or wholemeal bread
• Suggested fillings: Mayonnaise, Tinned tuna, Sliced turkey or ham, Avocado, Cucumber, Carrot, Cheese

METHOD

1. Remove bread crusts and cut each slice in two, lengthways.
2. Flatten bread pieces using a rolling pin.
3. Cut fillings into pieces approximately the length of the short side of the bread.
4. If using tuna as a filling, drain a small can and mix with about a teaspoon of mayonnaise.

INGREDIENTS

• 1 onion, finely chopped 
• 2 garlic cloves, finely sliced 
• 1½ cups cooked organic chickpeas
• ½ Jap pumpkin, roughly chopped  
• 4 tomatoes, diced 
• 2 large potatoes, thinly sliced 
• 2 tsp ground cumin
• 2 tsp ground cinnamon
• 1 red chilli, thinly sliced 
• 2½ cups vegetable stock (option to use organic chicken bone or organic beef bone broth) 
• Celtic sea salt, to taste 
• Juice 1 lemon 

INGREDIENTS

• Australian Beef Porterhouse Steaks (about 250g each)
• 1/4 cup (60ml) extra virgin olive oil, divided
• 3 spring onions
• 1 jalapeño chilli, halved, seeded
• 1/4 cup (60ml) lime juice
• 1/4 cup chopped coriander
• 2 tbs pepitas, toasted, coarsely chopped
• 2 garlic cloves, finely chopped
• 18 corn flour tortillas (about 14cm in diameter)
• 1 avocado, pitted, peeled, thinly sliced
• 1 1/2 cups (120g) shredded green cabbage
• 2 radishes, thinly sliced
• Lime wedges, to serve