Romeos - 2021 Family Fresh Christmas Cookbook

FREE | DEC 2021

Summer Christmas AUSTRALIA'S FAVORITE BRANDS

INSPIRATION FOR THE FESTIVE SEASON

Featuring some of Australia's favorite brands & recipes for this festive season

Fresh ingredients supplied to us daily in all of our stores

WELCOME

From our Family, to Yours The Romeo Family loves to support local food producers. We hope that the Romeo’s Family Fresh recipe book will inspire you to enjoy fresh food and fun with your family.

When we think of Christmas and the New Year, most of us think of a fresh feast surrounded by our family and loved ones. At Romeo’s, we are a family that prides ourselves on supplying you with the freshest local ingredients to celebrate these occasions in style.

Whether you want fresh baked rolls, ocean fresh seafood, succulent grain fed meat or our daily market fresh produce, we look forward to serving you soon.

The Perfect Summer Gin & Tonic Floral, tasty and balanced. A classic revisited for an immersive Mediterranean experience.

INGR EDIE N T S

INST RUC T IONS

– 1/3 Portofino Dry Gin – 2/3 Llanllyr Source Tonic Water

Serve with lots of ice, dried fruit or fresh lemon zest and garnish with a sprig of lavender or rosemary to bring out the essence of the Riviera.

Proudly South Australian, the Awesome Food Company was established in 2018.

We’re an importer, distributor and manufacturer of premium, organic, healthy, clean, tasty, gluten-free, and allergy-friendly foods – every morsel highly nutritious, with little to no nasties –supplying innovative food and bev that everyone’s going to love… Our products have a genuine point of difference. We work with a small and bespoke range of carefully selected suppliers and products, rather than operating as an all-purpose distributor with thousands of products that don’t make sense or add value to our customers and ultimately the consumers. awesomefoodcompany.com.au

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Frozen Christmas Pudding SERVES 12 | PREP 15MINS + COOLING

You will need a 1.75L pudding basin and muslin for this recipe.

You will also need to begin this recipe the night before.

INGR EDIE N T S – 110g caster sugar – 85g Sunbeam Australian Currants – 100g Angas Park Cranberries – 2L good quality vanilla ice cream – 1 tsp vanilla bean paste – 1 tsp ground cinnamon – 85g shelled pistachios, toasted, roughly chopped – 60ml brandy – Fresh berries & icing sugar, to decorate

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METHOD 1 Combine sugar with 250ml water in a small saucepan.

Stir over a low heat until the sugar has dissolved, then increase heat to high and boil for 1 minute.

2 Remove from heat, add currants and cranberries and allow to sit for 10 minutes.

Drain and set aside to cool.

3 Use muslin to line the inside of a 1.75L capacity pudding basin. Meanwhile, spoon ice cream into the bowl of a stand mixer fitted with a beater attachment. Allow to soften slightly before beating until smooth. Add cooled fruit mixture, vanilla, cinnamon, pistachios and brandy and beat until just incorporated.

4 Spoon into the prepared basin, smooth the surface, cover with the lid (or plastic wrap) and freeze overnight or until firm.

For more recipe inspiration visit sunbeamfoods.com.au

5 Turn out onto a serving plate, top with fresh berries and shower with icing sugar to serve.

#addalittlesunbeamsunshine

Days Eggs Traditional Shakshuka SERVES 6 | PREP 10 MINS | COOK 20 MINS

INGR EDIE N T S

METHOD

– 2 tablespoons olive oil – 1 medium onion, diced – 1 red capsicum, seeded & diced – 4 garlic cloves, finely chopped – 2 teaspoon paprika – 1 teaspoon cumin – 1/4 teaspoon chili powder – 2 x 400ml can whole peeled tomatoes – 6 Days SA Regional Free Range Eggs – Salt and pepper, to taste – 1 small bunch fresh coriander, chopped – 1 small bunch fresh parsley, chopped

1 Heat olive oil in a large sauté pan on medium heat. Add the chopped capsicum and onion and cook for 5 minutes or until the onion becomes translucent.

2 Add garlic and spices and cook an additional minute.

3 Pour the cans of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.

4 Use a large spoon to make small wells in the sauce and crack the eggs into each well.

Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.

5 Garnish with chopped coriander and parsley.

TIPS: If you're not dairy-free, crumbled feta or goat cheese on top is a delicious addition as well as slices of avocado.

Traditionally it is also served with pita bread, but a thick slice of sourdough would also be delicious!

Days Eggs is a proudly South Australian, family run egg farming business. We believe delicious, fresh, ethically farmed, free range eggs should be available to everyone! That’s why at Romeo’s, our SA Regional Free Range eggs are available to you. We provide the best care for our girls, and we’ve adopted sustainable farming practices, like using green energy from the sun, and planting native trees and shrubs for our girls to fossick under. So, by doing our bit for the environment, we can leave a better planet for our children, and generations to come.

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Beerenberg's Christmas Ham Glaze INGR EDIE N T S (GL A ZE)

METHOD

– 150g brown sugar – 2 oranges, zest and juice – 60g Beerenberg Honey – 100g Beerenberg Blood Orange Marmalade – 60g Beerenberg Figgy Christmas Mustard

1 Preheat oven to 180 degrees c.

2 Remove skin from ham, leaving a thin layer of fat, scoring it with a sharp knife.

3 For the glaze, mix all ingredients into a paste, cover ham with half of the glaze and use the remaining glaze for basting during cooking.

4 Cook for 45-60 minutes (depending on ham size) or until golden-brown.

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The Beerenberg Family Farm is a sixth-generation Australian-owned family farm located in Hahndorf, in the beautiful Adelaide Hills. Our united focus is to produce the best tasting jams, condiments and sauces in the world. To do this we use the freshest produce and craft it into mouthwatering products using traditional recipes.

Let your desserts be the star this Christmas with Balfours and Western Star Cream Balfours Plum Pudding is the perfect dessert to share with family and friends this Christmas.

Add a dollop of Western Star Cream to complete the ultimate festive treat this season!

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

Pistachio, Almond & Chocolate Torte SERVES 8 -10 | PREP 15MINS | BAK ING 1HR

INGR EDIE N T S

METHOD

– 1x 60g pack Lucky™ Toasted Pistachios – 1 x 110g pack Lucky™ Australian slivered almonds – 200g pitted fresh dates, roughly chopped – 150g dark chocolate, finely chopped – 6 egg whites, at room temperature – 1/2 teaspoon salt – 1 cup (220g) caster sugar – 1 tablespoon cocoa powder – 1 teaspoon ground cinnamon

1 Preheat oven to 180°C (160°C fan forced). Line the base of a 24cm springform pan with baking paper and lightly grease the sides.

G A NACHE – 1/2 cup thickened cream – 200g dark chocolate, finely chopped – Lucky™ diced Pistachios, for garnish – Lucky™ Australian Natural sliced Almonds, for garnish

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2 Combine pistachios, almonds, dates and chocolate in a large bowl.

3 Use electric beaters to whisk the egg whites and salt in a large mixing bowl until soft peaks form. Add caster sugar a spoonful at a time, whisking after each addition until combined. Whisk for a further 2 minutes or until the sugar dissolves and the mixture is thick and glossy. Sift cocoa and cinnamon over meringue and gently fold through.

TIP: This torte can be made a day in advance and stored in an airtight container.

4 Use a large metal spoon to fold the almond, pistachio mixture through the egg white mix. Pour the mixture into the prepared pan and bake for 45 minutes. Turn the oven off, leave the door slightly ajar and cool for 30 minutes.

5 Ganache – Heat cream in a small saucepan over a medium heat until bubbles appear around the edge of the saucepan. Remove from heat, add chocolate, and stir until smooth. Cool for 5 minutes then drizzle over top of torte. Garnish with pistachio and sliced almonds.

Find more delicious Christmas recipes at www.luckynuts.com.au

Chocolate Pavlova Brownie Cake with Berries SERVES 8 | PREP 30 MINS TOTAL COOK TIME 2HRS 30 MINS ake a box of Betty Crocker™ T Triple Chocolate Brownie and turn it into a delicious dessert for the festive season – just add a layer of crisp chocolate meringue, whipped cream and fresh berries!

©General Mills

INGR EDIE N T S (Base)

METHOD

– Vegetable oil, for greasing – 1 box Betty Crocker™ Triple Chocolate Brownie Mix – 2 extra large eggs – 125g butter, melted (or 1/2 cup vegetable oil and 1 tablespoon water)

1 Preheat the oven to 180°C (160°C fan forced). Grease a 20cm round spring form cake pan and line the base with baking paper. Make up the brownie mix as directed on the box using the eggs and butter.

MER INGU E

2 Spoon the mixture into the cake pan and gently level the surface. Bake for 25 minutes, or until the surface is dry and the brownie is just firm to the touch.

Remove from the oven and leave to cool for 10 minutes.

– 3 extra large egg whites – 150g caster sugar – 1 teaspoon cocoa powder

TOPPING – 300ml thickened cream, softly whipped – 75g raspberries – 75g small strawberries, hulled and halved – 120g cherries – Chocolate curls, to decorate

3 For the meringue, whisk the egg whites in a large, clean, grease-free bowl until stiffly peaking. Gradually whisk in the sugar, a tablespoon at a time (making sure each addition has been incorporated before adding the next), to form a

firm and glossy meringue.

Sift over the cocoa powder and gently fold in to give a rippled effect (see Tips).

4 Spoon the meringue over the warm brownie, leaving a 1cm gap all around the edge. Bake for 25-30, minutes or until the meringue puffs up and is crisp on top. Remove from the oven and leave to cool for 10-15 minutes – the meringue may crack and drop down a little as it cools. Run a palette knife around the edge of the meringue to loosen it from the pan, then gently unclip the pan and leave to cool completely.

5 Carefully remove the baking paper lining from the base of the brownie cake and transfer the cake to a serving plate.

Spoon the whipped cream on top of the meringue and arrange the raspberries, strawberries and cherries on top. Decorate with chocolate curls to serve.

TIP: Don’t over mix the cocoa into the meringue or it will lose some of it’s volume. You want to achieve a slightly rippled effect.

NOTE: The brownie and meringue topping can be baked a few hours in advance. Add the cream and berries just before serving. The finished dessert will keep in the fridge for another day or so, but the meringue and brownie will become softer and more gooey – although still just as delicious!

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Smoked Trout Noodle Salad with Coconut Cream & Lime Dressing SERVES 2 | PREP 5MINS With the warmer months upon us, this is a lovely Summer salad that requires no ovens or stoves to be turned on and such minimal preparation that it will be waiting for you on the table before you can even blink. The strong flavours from the Woodbridge Smokehouse hot smoked ocean trout are beautifully balanced out from the smoothness and creaminess of the coconut cream.

There are also some lovely aromatic flavours present in the dish such as the citrus from the lime, saltiness from the fish sauce and heat from the chilli oil. You can serve these noodles with whatever fresh veggies and herbs you have on hand.

Established in 2004, Woodbridge Smokehouse produces some of the most mouth-watering and luxuriant smoked Ocean Trout and Atlantic Salmon available today – anywhere in the world.

Situated on the verdant south-east coast of Tasmania, Woodbridge Smokehouse is set in our own 25-acre apple orchard. Traditional hand-smoking processes using our own fruit tree wood create the delicate and distinctive flavours for which Woodbridge Smokehouse is renowned.

Our unique and crafted smoking process is what makes us stand out from the rest. We hand smoke the traditional way in our purpose-built brick smoking ovens, which gives an intense smokey flavour.

INGR EDIE N T S

METHOD

COCON U T CR E A M & L IME DR E S SING

COCON U T CR E A M & L IME DR E S SING

– 200ml coconut cream – Juice from 2 limes – 1 tablespoon fish sauce – 1 tablespoon brown sugar – 1 tablespoon crispy chili oil (optional)

ix all ingredients together into M a medium sized bowl. You can choose to either add the chilli oil to your dressing directly or spoon it over your assembled salad.

Set your dressing to the side while you prepare your salad.

SMOK ED TROU T NOODL E SA L A D – 2 x 150g Woodbridge Smokehouse Hot Smoked Ocean Trout – 200g vermicelli noodles – 2 long red chillies sliced – 1 bunch coriander – 1/2 cucumber thinly sliced – 1 handful of peanuts, roughly chopped

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SMOK ED TROU T NOODL E SA L A D 1 Place your vermicelli noodles into warm water for 2 minutes or until they have softened and are cooked through.

Strain when ready and set to the side.

2 Break apart the trout fillets with your hands so they are in large pieces.

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I n a large serving bowl, combine all the salad ingredients and spoon over the coconut cream and lime dressing.

Mix everything together with your hands or tongs and serve immediately.

Enjoy!

For more delicious recipe ideas go to: woodbridgesmokehouse.com.au

Recipe & photo by

Sprout Cooking School

Haloumi with Heirloom Tomato Salad & Pickled Onion INGR EDIE N T S

METHOD

– 1 red onion, thinly sliced – 1/2 cup apple cider vinegar – 1/8 cup caster sugar – 1/2 cup water – 1 teaspoon fennel seeds – 6 peppercorns – 300g mixed heirloom tomatoes, sliced into assorted shapes and sizes – 1 zucchini, sliced into thin ribbons using a peeler – 1 bunch basil, leaves picked – 1 tablespoon capers – 1 tablespoon Pendleton Olive Estate Classic Extra Virgin Olive Oil, plus 1 tablespoon extra – 2 tablespoons Pendleton Olive Estate Merlot Vinegar – 1 small garlic clove, grated – 250g haloumi cheese, sliced thickly

1 Place onion in a medium bowl. Combine apple cider vinegar, sugar, water, fennel seeds and peppercorns in a small saucepan and heat until sugar dissolves. Pour pickling liquid over onion and set aside to cool.

5 Divide salad between serving plates and top with haloumi.

2 Combine tomatoes, zucchini, basil, capers and pickled red onion in a large bowl.

3 Combine one tablespoon of olive oil, merlot vinegar and garlic in a small bowl. Pour over salad and toss to coat.

4 Heat remaining tablespoon of olive oil in a large frying pan over medium heat. Cook haloumi for 2-3 minutes each side or until golden brown.

Pendleton Olive Estate is based on the Limestone Coast and is South Australia’s largest Extra Virgin Olive Oil producer. Our groves are among the most established in Australia and we have been winning awards for over 20 years. Our Mild, Classic and Robust Extra Virgin Olive Oil is ideal for everyday use due to its health benefits, flavour and versatility. Pendleton Olive Estate is proud to be stocked at Romeo’s stores and is 100% South Australian owned and grown.

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Flattened Zaatar Lilydale Whole Chicken with a Pomegranate & Pistachio Fattoush Salad SERVES 4 | PREP 30 MINS | COOK ING 30 MINS + 10 MINS RES TING

e

Zaatar Lilydale W hole Chicken

Pomegranate & Pistachio Fattoush Salad

INGR EDIE N T S

INGR EDIE N T S

– 1 x 1.5kg Lilydale chicken – 1 Tblsp extra virgin olive oil – 1 Tblsp zaatar* – 1 clove garlic, crushed – Salt flakes, to taste – 1 Tblsp pomegranate molasses**

– 2 pita bread rounds – 1 Tblsp olive oil – 2 tsp salt flakes – 2 tsp sumac*** – 1 cup flat leaf parsley leaves – 1/2 cup pistachio nuts, roughly chopped – Seeds of 1/2 pomegranate – Juice 1 lemon – 2 Tblsp extra virgin olive oil

METHOD 1 Preheat the oven to 200C. Using poultry shears, cut down either side of the backbone of the chicken and remove the backbone. Turn the chicken over so that it is breast side up and push down on the breast to flatten the chicken. Place into a baking dish, skin side up.

2 In a small bowl, combine olive oil, zaatar, garlic and salt. Rub over the skin of the chicken.

3 Roast the chicken for 30-35 minutes or until juices run clear when tested and skin is golden. Remove from the oven and loosely cover with foil, rest for 10 minutes.

METHOD 1 Preheat oven to 200C. Separate the 2 layers of each pita bread round into 2 discs, repeat with second piece.

Place onto baking trays, drizzle with olive oil and sprinkle with sea salt and sumac. Bake for 8-10 minutes or until golden and crisp. Once cool, break into 2-3cm pieces.

2 Combine the crisp bread in a bowl with the parsley, pistachio and pomegranate seeds.

Just before serving, toss with lemon juice and olive oil.

4 Place chicken on a platter, drizzle with pomegranate molasses and serve with the Pomegranate and Pistachio Fattoush Salad.

* Zaatar is a Mediterranean spice blend of oregano, thyme, marjoram and sesame seeds. ** Pomegranate molasses is a thick, tangy reduction of pomegranate juice. *** Sumac is ground from the fruit of a sumac plant and gives a tangy, lemony flavour to Middle Eastern cooking.

All are available at good delis or Middle Eastern grocers.

For nearly 20 years, passionate Lilydale farmers have been perfecting free range farming based on one simple belief: chicken that's raised better, tastes better. Today, our commitment to quality and to the welfare of our chickens is what sets us apart. We work hard to raise Australia's favourite free range chicken. But that kind of devotion makes all the difference.

From our farm to your plate. Where the finest ingredients transform into memorable dishes. Lilydale. Dedication you can taste.

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Lamington Pavlova

By Kirsten Tibballs SERVES 8 -10 | PREP 90 MINS | COOK ING 1HR 20 MINS

Founded in 1910, Bulla Dairy Foods is a dairy specialist, producing a wide range of high quality dairy products which have the delicious unmistakable taste and goodness of real dairy.

Bulla has been owned by the same 3 families for 6 generations. A dairy specialist, manufacturing and marketing a wide range of quality dairy products, including fresh creams, ice creams, yogurts (fresh & frozen) and cottage cheeses.

We use only the finest ingredients to deliver on taste and quality to satisfy our customers.

Coconu t Pavlova

Ganache Chocolate Sauce

INGR EDIE N T S – 5 egg whites at room temperature – 220g caster sugar – 1 Tbsp corn starch, sieved – 1 tsp white vinegar – 1 tsp water – 40g desiccated coconut

INGR EDIE N T S – 100mL Bulla Cooking Cream – 1 tsp vanilla bean paste – 180g good quality dark chocolate, roughly chopped

METHOD METHOD 1 Preheat the oven to 150°C, fan forced.

2 Draw 2 circles, 18cm in diameter, on a piece of baking paper.

3 Spray a baking tray with vegetable oil and place the baking paper on top, drawing-side down.

4 Whisk the egg whites until they reach medium peaks.

5 Gradually add the sugar.

Whisk for a further 2 minutes, until the sugar has completely dissolved.

6 Using a spatula, gently fold in the corn starch, vinegar, water and coconut.

7 Divide the mixture evenly between the 2 circles.

Smooth the sides out and create an even, flat top.

8 Reduce the oven to 100°C, fan forced. Place pavlovas in the oven and bake for 90 minutes.

9 Once baked, turn the oven off, leave the door closed and allow pavlovas to sit overnight.

A ssembly INGR EDIE N T S – 2 punnets fresh raspberries – 1 Tbsp shaved coconut

METHOD 1 Place a dab of cream onto the serving plate to secure a pavlova disk.

1 Place the Bulla Cooking Cream and vanilla bean paste in a saucepan and bring to the boil.

2 Spread half of the whipped cream over the pavlova, drizzle with half of the chocolate sauce and scatter half of the fresh raspberries on top.

2 Place the chocolate in a heatproof bowl and pour the boiled cream over the top. Whisk until completely incorporated.

3 Repeat with a second layer of pavlova, cream and chocolate sauce.

3 Cover with plastic wrap touching the surface of the sauce and set aside until required.

W hipped Cream

4 To finish, garnish the pavlova with fresh raspberries and shaved coconut.

NOTE: If the chocolate sauce becomes too thick to drizzle, gently heat in the microwave or on the stovetop until it reaches a fluid consistency.

INGR EDIE N T S – 500mL Bulla Thickened Cream – 50g icing sugar

METHOD Place the Bulla Thickened Cream and icing sugar in a bowl and whip together until a spreadable consistency is reached.

NOTE: Once the pavlovas are removed from the oven, they can be wrapped tightly in plastic wrap and stored at room temperature for up to 3 days prior to assembly.

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Maille Christmas Ham

INGR EDIE N T S

METHOD 1 Pre-heat your oven to 180°C.

– 500g / 1 cup honey – 4 tbsp unsalted butter – 4 tbsp Maille Dijon Original Mustard or Dijon Original Mustard with White Wine – 2 tbsp Maille Wholegrain Mustard or Maille Wholegrain Mustard with Chardonnay Wine – 2 tbsp finely chopped fresh thyme – 2kg unsmoked boneless gammon joint – Optional: 10-15 whole cloves

SERVES 8 -10 | PREP 15MINS | BAK ING 1HR

2 Combine the honey, butter, Maille Dijon mustard, Maille Wholegrain mustard, and thyme in a small saucepan.

Cook over a medium-low heat for 2 minutes, remove and set aside.

3 Use a small knife to remove the rind from the gammon join, leaving the fat intact.

Score the fat in a diamond pattern. Optional: Push a clove into the centre of each diamond to make your gammon extra special this festive season.

4 Brush a third of the honey mustard glaze all over the joint and place in a shallow baking tray, cover with foil and place in the oven for 1 hour and 20 minutes (or 20 minutes per 500g of gammon).

5 Re-coat with extra glaze every 25 minutes, and 10 minutes before the end, turn the oven up to 210°C, remove the foil, brush with the remaining glaze, and roast until golden and sticky.

NOTE: Cooking instructions are based on an average ham. Please check your gammon’s specific cooking instructions to cook your ham. If you buy an already cooked ham you will need to make sure you cook it for long enough to heat through, about 10 minutes per 450g. The internal temperature of your ham should be 60°C in the centre when it is done.

Find more delicious Christmas recipes at uk.maille.com/blogs/recipes

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Maille Honey Dijon BBQ Skewers By skewering your vegetables and meats you are allowing flavour to penetrate deeper because of the smaller pieces.

You can use any vegetables or meats to create skewers for a BBQ.

INGR EDIE N T S – About 6 different coloured large carrots – 1 eggplant – 1 large zucchini – 3 small beetroots – 6 tablespoons Maille Honey Dijon Mustard – 2 tablespoons of olive oil – 2 chicken breasts

METHOD 1 Cut the carrots, eggplant and zucchini into even rounds.

2 Cut the beetroots in half.

3 Cut the chicken breasts into even square pieces.

4 Skewer the vegetables and chicken separately, in colour pallets or mix and match, this is up to your preference.

5 Smear with the Maille Honey Dijon Mustard.

6 Cook on a medium-hot BBQ whilst brushing oil over them, serve hot with a squeeze of lemon or Maille Dijon mustard.

La Maison Maille is heir to an enduring legacy left by Antoine-Claude Maille and his 84 sublime mustards and 120 vinegars. Today specialists at La Maison Maille continually explore, select and combine the finest ingredients, creating tastes and textures that result from centuries of expertise. La Maison Maille firmly believes that the right condiment can truly define a meal.

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Roast Pork Leg with Cherry & Almond Couscous Stuffing SERVES 6 - 8 | PREP / COOK TIME 1HR 45MINS

INGR EDIE N T S

METHOD

– 1.3kg Family Chef Pork Leg – 1/2 cup couscous – 1/2 cup hot chicken stock – 1 tbs lemon juice – 2 tbs olive oil – 1/2 small red onion, finely chopped – 1 clove garlic, crushed – 25g baby spinach leaves – 2 tbs slivered almonds, toasted – 1 egg, lightly beaten – 50g frozen pitted cherries, thawed, drained, chopped – 1 tbs salt

1 Preheat oven to 220ºC.

SERVE WITH: Roasted vegetables.

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2 Place the couscous in a medium heatproof bowl.

Add the hot chicken stock and lemon juice. Cover and stand for 4-5 minutes or until stock is absorbed. Fluff with a fork. Cool.

3 Meanwhile, heat half the oil in a small frying pan.

Cook the onion and garlic, stirring, for 2-3 minutes or until softened. Add the spinach and cook, stirring, for 2 minutes or until spinach wilts. Season with salt and pepper. Cool. Add the cooled spinach mixture, nuts and egg to the cooled couscous and mix to combine. Gently stir in the cherries.

4 Remove string from pork.

Place pork on a chopping board, rind-side down. Using a knife, cut vertically down the centre of the pork, making sure you don’t cut all the way through to the rind. Cover pork with plastic wrap. Using a meat mallet or rolling pin, flatten pork meat slightly to an even thickness all over.

Press couscous stuffing in a vertical line down the centre of the pork. Roll each side of the pork over the stuffing to enclose. Tie securely with kitchen string at 4cm intervals.

5 Place the pork, rind-side up, in a large oiled roasting pan. Wipe rind dry with paper towel. Rub with the remaining oil then rub with the salt. Roast for 20 minutes.

Reduce oven to 180ºC and roast for 1 hour or until pork is cooked through.

6 Transfer pork to a plate.

Cover loosely with foil and leave to rest for 10 minutes.

Slice pork thinly and serve.

TIP: If you have time, remove the pork from the packaging, place on a plate in the fridge, uncovered, for a couple hours. This helps to dry out the rind, resulting in even crisper crackle.

Family Chef is a brand of Rivalea Australia, launched in 2008 offering a premium Australian grown pork range that is available through Independent supermarkets across Australia. Grown in the Riverina region of NSW, Family Chef is proud to provide the best quality and tasting Pork. Creating a perfect meal every time.

Dairy Farmers Shortbread SERVES 12 | PREP 10 MINS | COOK TIME 35MINS

INGR EDIE N T S – 250g Dairy Farmer’s Butter, unsalted – 2 Tablespoons icing sugar – 3 Tablespoons caster sugar – 2 1/4 cups plain flour – 2 Tablespoons cornflour

METHOD 1 Pre-heat the oven to 170°C. 2 Melt the butter in a small pan.

3 In a food processor, combine the icing sugar, 2 tablespoons of caster sugar, flour and cornflour. Pour in the melted butter and process until combined.

4 Press into a 22cm spring form tin. Use a butter knife to draw into 12 wedges.

Prick each wedge lightly with a fork.

5 Bake for 35 minutes until golden.

6 Remove from the oven and sprinkle over 1 tablespoon of caster sugar. Let cool for 15 minutes in the tin before cutting into wedges while still warm. Remove from the tin and transfer to a cooling rack.

Our story began when the Dairy Farmers Milk Cooperative was formed on 15 January 1900. Sixty five stakeholders, many of them Dairy Farmers themselves from the New South Wales Illawarra region, came together and agreed to run the organisation on true co-operative lines.

Today at Dairy Farmers, we’re proud to honour the generous spirit of our farming communities by continuing to bring high quality and nutritious dairy products into the hearts and fridges of all Australian homes.

7 Store in an airtight container.

For more information about our products, visit: dairyfarmers.com.au

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Vegetarian Pizza Bianca SERVES 4 | PREP 1HR 20 MINS | COOK TIME 10 MINS

Looking for a vegetarian option? Try this meat-free pizza with Jarlsberg®, vegetables and a drizzle of sweet agave nectar on top.

INGR EDIE N T S PIZZ A DOUGH – 800ml plain flour – 300ml lukewarm water – 1 sachet dried yeast (approx. 12g) – Salt – Olive Oil

W HITE SAUCE – 1 cup crème fraîche – 2 garlic cloves – Salt and pepper

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TOPPING

METHOD

– 300g-400g grated Jarlsberg® cheese – 1 large red onion – 1 pack of cherry tomatoes – 1 bag of baby spinach – 1 handful thyme – 2 tbsp agave nectar – 100ml pumpkin seed

1 Combine the ingredients for the dough and knead well.

The consistency should be firm and smooth. Set aside to rise in a warm place for about half an hour. If you have time, try to leave the dough to rise cold for a few hours – this makes the dough even better.

2 Combine the crème fraîche with finely chopped garlic, salt and pepper. Cut the red onion into rings and halve the cherry tomatoes. Toast the pumpkin seeds in a dry pan.

3 Roll out the dough to make either individual pizzas or larger pizzas to share. Spread the crème fraîche over the dough and top with the Jarlsberg®, red onion, cherry tomatoes and some of the spinach leaves. Save the rest of the spinach leaves until after cooking.

4 Cook the pizzas at a minimum temperature of 225°C at the bottom of the oven until golden (about 10 mins). Serve sprinkled with the remaining fresh spinach leaves, toasted pumpkin seeds, thyme and agave nectar.

5 For this recipe you can use Jarlsberg® Original or Lite.

Creamy Cheesy Fig Toastie SERVES 1

©General Mills

The subtle sweetness of figs is perfectly paired with nutty Jarlsberg® in this delicious toastie.

INGR EDIE N T S – 1 slice of brioche bread – 3 slices of Jarlsberg® – 1 tbsp cream cheese – 2 figs – 2 tbsp hazelnuts/walnuts – Honey, according to taste – Fresh thyme

METHOD Halve the figs, chop the nuts and thyme. Spread the cream cheese on the bread. Add the Jarlsberg® cheese and the chopped nuts.

Heat the sandwich in the oven for a few minutes at 200°C, until the cheese has melted, and the sandwich is nicely browned. Top with the figs, honey, and thyme.

Jarlsberg® is a versatile and distinctive cheese, with a mild nutty and sweet taste. It’s made with our secret recipe since 1956, and generations of know-how. Jarlsberg® is made to melt and will elevate your grilled cheese, pizza, soup or burger. Mac & cheese or fondue. Create memorable cheeseboards, snacks, or indulgent appetisers, and enjoy the unique flavour of Jarlsberg® with your loved ones.

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Barkly Smokehouse Christmas Ham

INGR EDIE N T S – 1 x Barkly Smokehouse Grandmother Ham – 1 x Barkly Smokehouse Christmas glaze – 10g cloves – 2 cups boiling water – Baking paper (to line roasting pan)

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

2 Using a sharp knife, gently remove twine and skin from the Grandmother ham, leaving the fat on.

3 Score the fat diagonally to create a diamond pattern.

12 Remove ham from the oven and let it rest for 10 minutes.

13 Carve and serve for all to enjoy.

IF YOU DON’ T H AV E OU R GL A ZE ...

1 tblsp wholegrain mustard; ½ cup water; ½ cup brown sugar; ¼ cup maple syrup; 1 cup pineapple or orange juice. Add brown sugar, mustard and maple syrup to a small saucepan and heat over a low heat until the sugar dissolves.

Once dissolved, remove saucepan from heat and mix in pineapple juice (or orange juice).

4 Place Grandmother ham on a rack in roasting pan lined with baking paper.

5 Add boiling water to pan, ensuring Grandmother ham does not touch water (top up water in oven tray, whenever required).

6 Place pan in the oven and cook Grandmother ham for 10mins.

7 Heat glaze slightly to make it runny.

8 Remove Grandmother ham from the oven and place cloves in the centre of each diamond.

A fully boned leg which is hand trimmed and tied with the skin left over, then smoked over German Beech. A full Grandmother Ham is approximately 3 to 5kg, a half Grandmother Ham approximately 2 to 3kg.

AWARDS: 3rd – Victorian Boneless Ham Australian PorkMark Ham Awards for Excellence 2019/20 | 1st – Best Victorian Boneless Ham Australian PorkMark Ham Awards for Excellence 2018/19 | 2nd – Best Australian Boneless Ham Australian PorkMark Ham Awards for Excellence 2018/19 | Best Christmas Ham Herald Sun Victoria 2018 | Gold Medal Australian Fine Food Awards 2018

9 Glaze Grandmother ham with a brush, leaving half the amount of glaze to use periodically.

10 Return Grandmother ham to the oven for approximately 15 minutes per kilo, in total.

11 Continue basting Grandmother ham using the remainder of the glaze until golden brown.

Barkly Smokehouse is a premium brand, specialising in the best tasting smoked smallgoods.

Barkly Smokehouse is the home of grandmother ham. Barkly Smokehouse was formed in the mid 1950’s by Polish immigrants who manufactured and sold wholesale European smallgoods to polish delicatessens around Melbourne. They were also retailing their smallgoods at their shop in Barkly Street, Footscray… which is where the name Barkly Smokehouse originated. Almost 70 years on, we have grown considerably and now distribute to delicatessens, IGA and quality food stores all around Australia.

This success is due to our focus on manufacturing the best tasting, high quality smallgoods, using 100% Australian pork. Our experienced staff take great pride in bringing to you the tastes from their European traditions.

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Nana's Classic Trifle.

SERVES 12 | PREP 30 MINS A staple dessert at all Aussie family gatherings, nan's trifle! Still the same great flavours, just like nan used to make!

INGR EDIE N T S – 2 x 85g Aeroplane Original Port Wine Flavour Jelly – 1 x 400g sponge or jam roll, sliced – Fresh strawberries, sliced – 1 x 800g can peach slices in juice, drained and juice reserved – 1.4kg double thick vanilla custard – 300ml thickened cream, whipped – 1/2 cup flaked almonds, toasted

METHOD 1 Prepare the Aeroplane Original Port Wine Jelly according to pack instructions, pour into a trifle bowl (approx.

3L capacity) and refrigerate until set.

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2 Pour the custard over the set jelly, top with peach slices followed by the cut cake or jam roll. Drizzle 2-3 tablespoons of the reserved juice over the cake layer.

3 Cover and refrigerate until ready to serve. To serve; Top with whipped cream, strawberries and a sprinkle of flaked almonds.

HINTS: You can change up any of the layers of your trifle - more jelly or a different flavoured Jelly.

Less custard, more custard or homemade custard. Lots of cake or a little less cake. For a more adult trifle, substitute the peach juice for sherry.

Aeroplane Jelly has a special place in the hearts of all Australians. It could be the nostalgia you feel every time you hear that jingle or taste your favourite flavour. Or it could be because Australia's favourite jelly has been around since 1927. That's when tram driver Bert Appleroth first made jelly crystals at home in his bathtub and began distributing them along his Sydney tram route. Today more than twenty million packets of wobbly Aeroplane Jelly are enjoyed in homes across Australia each year. Aeroplane Jelly still has the same great taste it did back in 1927. But our jellilicious range has blossomed to include Original, Jelly Lite, Naturals, Ready to Eat, Mousses and Dessert Mix. The flavours too have evolved, but there is one constant. More than 90 years later, Aeroplane is still Australia's favourite jelly.

METHOD Caramelised Onion & Beetroot Relish 1 Slice your onions into ring size pieces that are 2 – 3mm in thickness.

2 In a wide cast iron pan on a medium heat, cook your butter until melted and sizzling. Turn the heat down to low and add half of your onions. Cook for 1 – 2 minutes, stirring quite occasionally. Add the remainder of the onions with a pinch of salt and repeat this step.

Smoked Tasmanian Salmon Lunch Bowl

3 Leave your onions to cook on a very low heat for 30 minutes, stirring every so often until the onions are golden brown.

4 Turn your heat to medium and deglaze the pan with the port.

Stir around until it is fully evaporated.

5 Turn the heat to low and add the beetroots, water, sugar and lemon juice to the pan SERVES 4 | PREP 60 MINS with the onions. Stir around and then leave to cook with a cooking lid slightly ajar.

A fantastic way to serve Woodbridge Smokehouse smoked Tasmanian Stir occasionally and leave to salmon – thrown into a rice bowl with lots of delicious toppings that can simmer for 25 minutes or until be prepared ahead of time and be served as either a nourishing breakfast, all the water has evaporated. lunch or dinner. Get creative and use what you have in your fridge as well.

Season with more salt and a pinch of pepper if needed.

INGR EDIE N T S TOPPINGS – 300g Woodbridge Cold Smoked Salmon – 2 jammy eggs – 1 cup cooked brown rice

CA R A MEL ISED ON ION & BEETROOT R EL ISH – 2 large red onions – 2 heaped tablespoons salted butter – 1 tablespoon port or sherry – 4 large beetroots peeled & grated – 1.5 tablespoons dark brown sugar – 1 cup water – Juice of half a lemon – Salt to taste

CR ISPY CHICK PE A S & BA K ED S W EET POTATOE S – 1 x 400g tin of chickpeas – 1 large sweet potato peeled and cut into circles – Olive oil – Salt & pepper – 1 teaspoon fennel seeds

G A R L IC YOGHU RT SAUCE – 250g Greek Yoghurt – Juice from ½ lemon – 1 small garlic clove finely sliced – Fresh dill

6 Once your relish is cooked, leave to cool and place into a sterilised jar to keep in the fridge.

3 Place your sweet potatoes onto a second baking tray and season with a generous amount of olive oil and salt and pepper and the fennel seeds.

4 Place both baking trays into the oven and bake for 30 – 35 minutes or until the potatoes begin to brown and caramelise and the chickpeas become crispy.

Garlic Yoghurt Sauce Mix all ingredients together and set to the side while you prepare the remainder of your dish.

Jammy Eggs 1 Bring a medium sized pot of water to the boil. Slowly add your eggs that are cold from the fridge to the pot and cook for 6.5 minutes.

2 Place your eggs into a bowl with icy cold water to prevent them from cooking any further.

Peel their shell and cut in half when ready to serve.

Assembly Assemble your salmon bowl by placing the brown rice in the bottom of the bowl. Place your smoked salmon on top and the remainder of your toppings as you please. Enjoy!

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Crispy Chickpeas & Baked Sweet Potatoes 1 Preheat your oven to 180 degrees celsius 2 Drain your chickpeas and dry them very well with absorbent paper so there is no remaining moisture. Place them onto a baking tray and season with a generous amount of olive oil and salt and pepper.

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Sticky Cider Glazed Ham with Delicious Side Salads from Simply Tasty

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Simply Tasty’s summer salads will take your Christmas feast to a whole new level of delicious!

Available at the deli or in easy grab-and-go packs, these Classic Salads will add flavour, variety and convenience to your Aussie Christmas menu.

3 Drain the ham and place into a large roasting tin. Pour in the cider and add the bay leaves and nutmeg. Cover the roasting tin with foil, crimping around the sides to seal.

9 To make the glaze, combine the honey, mustard and apple sauce together, adding enough cooking cider to reach the consistency of single cream.

4 Bake in the oven for 2.5 hours.

INGR EDIE N T S

5 Remove the ham from the oven, remove the foil and transfer the ham to a plate.

Keep the cooking cider, pouring this from the tin into a bowl.

10 Place ham back into the roasting tin and brush with half of the glaze.

– 3kg leg of pork (gammon) bone-in – 300ml apple cider – 2 bay leaves, cracked – Pinch nutmeg, freshly ground – 1 tbsp cloves to stud ham – 2 tbsp runny honey – 4 tbsp smooth apple sauce – 2 tbsp wholegrain mustard

METHOD 1 Soak the ham in cold water overnight (if you have time).

11 Put the glazed ham back into the oven for 15 minutes.

6 Heat the over to 220°C (200 fan).

12 Remove the ham and brush with the remaining glaze and return to the oven for a final 10 minutes.

7 Using a sharp knife, remove the rind (skin) carefully to expose the fat.

13 Remove the ham and leave to rest in a warm place for 30 minutes before carving.

8 Score the fat into a diamond pattern and stud the ham with cloves where the lines cross.

2 Preheat oven to 170°C (150 fan).

Gourmet Potato Salad

Classic Pasta Salad

Creamy Coleslaw

Seafood Cocktail Salad Our Simply Tasty meals are the hassle-free way to satisfy your cravings for hearty and delicious food. We prioritise Aussie produce and our lovingly crafted recipes pack flavour and generosity into every dish, straight from our family to yours. From our best selling cult salads to our family-faves, we’ve got something for everyone. Simply easy, simply tasty!

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San Marino Maple & Honey Mustard Glazed Xmas Ham

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

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

METHOD 1 Stir the sugar, maple syrup, honey and mustard in a bowl until the sugar dissolves.

2 Preheat oven to 170ºC. Line a large baking dish with 2 layers of non-stick baking paper. Place an oven shelf in the lowest position. Remove all other shelves.

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

Transfer to prepared dish.

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

The San Marino collection of gastronomic masterpieces is the result of the San Marino’s commitment to preserve one of Italian culinary traditions. Italy is a country steeped in history and tradition. One of these traditions was that the family would keep a pig. When it came time, this pig would be cured and every part of it would be used to provide the family with food throughout the year. In Italian kitchens or cantinas, a range of home-cured sausages, salami and prosciutto would be found hanging from the ceiling.

These cured meats would be served either as an antipasto before a meal or used as an essential part of the primo or secondo piatto (entrée or main course).

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Menz White Choc Raspberry FruChocs Rice Bubble Slice SERVES 10 | PREP 5MINS COOK TIME 2HRS & 5MINS (INCLUDES RES T TIME)

For over 150 years, we’ve been crafting confectionery, perfecting products and championing Aussie classics.

South Australian and family owned for four generations, we’re a fun bunch connected by confectionery. We’re for the twenty somethings and their Violet Crumble cravings.

We’re for the grannies and their glove boxes of Crown Mints. We’re for the expats and their freighted FruChocs and the kids who love a JeliChoc hit. We’re for the young and the old. The smiles. The parties. The families across the globe. We’re for the celebrations, the connections, the joy and the memories, the traditions passed down for generations. We’re the trusted custodians of iconic Aussie confectionery, and we do what we do, for you.

INGR EDIE N T S – 80g butter, chopped – 250g white marshmallows – 600g rice bubbles – 2 x 135g Menz White Choc Raspberry FruChocs, halved

METHOD 1 Grease and line the base and sides of a 26 x 21cm baking tray.

2 In a medium sized saucepan over medium-low heat, combine the butter and marshmallows. Cook, for 5 minutes, stirring continuously until butter and marshmallows melt and mixture is smooth.

3 Combine the rice bubbles and one packet (135g) of the White Choc Raspberry FruChocs in a large bowl.

Pour over the marshmallow mixture and quickly stir to combine. Spoon mixture into the prepared pan, use the back of a spoon to smooth the surface.

4 Press in the remaining FruChocs halves into the top of the rice bubble slice. Place in the fridge for 2 hours to set.

5 Cut to serve.

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Arnott's Choc Ripple Chocolate Mousse Cake SERVES 16 | PREP 30 MINS | COOK TIME 10 MINS | CHILL TIME 3HRS Asked to bring a plate? This one’s a piece of cake! With its no-bake biscuit base and unexpected apricot jam layer, Arnott's Choc Ripple Chocolate Mousse Cake lends a tangy but delicious surprise to every bite.

INGR EDIE N T S – 250g Arnott’s Choc Ripple biscuits – 100g butter, melted – 2 tbsp apricot jam – 400g dark chocolate, chopped – 600ml thickened cream – Fresh raspberries and cream to serve

METHOD 1 Grease and line a 22cm springform tin. Place biscuits in bowl of food processor and process until fine crumbs.

Add butter and process until combined. Spoon mixture into base of pan and smooth over with the back of spoon.

Refrigerate.

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2 Remove cream from refrigerator for 20 minutes to let stand before you melt the chocolate. Place chocolate in a large heatproof bowl over a saucepan of simmering water, stir until melted and smooth.

Remove from heat and let cool (see note).

3 Meanwhile place the apricot jam in a small glass or microwave safe bowl and microwave for 20 seconds until warmed and slightly runny. Spread over the Choc Ripple base.

4 Using an electric mixer, beat cream until soft peaks form, gently pour chocolate into the cream and mix for a few seconds then use a spatula or large metal spoon to finish mixing. Pour chocolate mixture over base in prepared tin.

Smooth with a spatula. Cover and chill for 3 hours or until set. Dust with cocoa and serve with berries and fresh cream

NOTE: to get a smooth texture, the cream and chocolate need to be similar temperatures.

If the cream is too chilled, it won’t mix well.

Arnott's Butternut Snap Mango Cheesecake Tart SERVES 8 | PREP 30 MINS | CHILL TIME 4HRS OR OVERNIGHT Arnott’s Butternut Snap is an Arnott’s icon, made with delicious oats and baked for the perfect crunch! Contains no artificial colours or flavours and is proudly made in Australia.

INGR EDIE N T S

CHEE SECA K E FILL ING

– 250g Arnott’s Butternut Snap Cookies – 1/2 cup shredded coconut – 100g butter, melted – Extra shredded coconut, toasted, to serve

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

M A NG O F IL L ING METHOD – 150g (1 large) mango flesh (plus extra mango for garnish) – 1 tbsp caster sugar – 1 tsp gelatine powder – 1 tbsp boiling water

1 Line the base of a rectangle 12 x 34cm loose-bottomed tin with baking paper. Process 200g Arnott’s Butternut Snap Cookies (keep remaining 50g of biscuits to garnish) and coconut in a food processor until crushed. Add butter and process until combined. Press mixture firmly into the base and sides of the tin. Place in the fridge whilst making filling.

2 M ango filling: process mango and sugar until smooth. Combine gelatin and water in a small jug. Mix well until dissolved. Whisk into mango mixture and stand until mixture thickens slightly (thickened cream consistency).

Gradually add cream until smooth. Lightly beat gelatin into cream mixture until combined. Spoon mixture into tart base. Add spoonful of mango filling and swirl mixture using a skewer.

Chill for 4 hrs until set.

3 Cheesecake filling: combine gelatin in a small jug with boiling water, stir until dissolved. Set aside to cool slightly. Beat cream cheese, sugar and vanilla in bowl, using an electric mixer until combined.

4 Roughly chop reserved cookies and sprinkle over tart with coconut and extra Mango. Serve.

TIP: Can be made in a 24cm round fluted, loose-based tart tin.

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

Macadamia Shortbread Trees MAKES 2- 3 TREES | PREP 45MINS | COOK 20 MINS

TIS THE SE A SON TO BE MER RY BA K ING It truly is the most wonderful time of the year. For decades, McKenzie’s has been stocking Australian kitchens with quality baking products to help create delicious cakes, biscuits, pies and slices that bring so much delight during the festive season.

From our family to yours, we wish you a very Merry Christmas.

INGR EDIE N T S SHORTBR E A D – 250g butter, diced & softened – 3/4 cup icing sugar – 1 3/4 cups plain flour – 1/2 cup McKenzie’s Rice Flour – 1/2 tsp McKenzie’s Baking Powder – 1/4 cup (45g) macadamia halves, finely chopped

ICING – 200g white chocolate, chopped – 1/4 cup McKenzie’s Fine Desiccated Coconut

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METHOD 1 Place butter into the bowl of an electric mixer, beat until smooth, slowly add the icing sugar, mixing in well.

2 Add the flours and baking powder gradually, until all incorporated. Fold in macadamias. Remove to a lightly floured surface and bring together with your hands. Roll out to ½ cm thickness and use various sized star shaped cutters, cut shapes and place onto lined oven trays. Refrigerate for at least 20 minutes.

3 Pre-heat oven to 170°C (150°C fan-forced). Place trays of shortbread into the oven and bake for 20 minutes, or until just golden underneath.

Allow to cool for 5 minutes on trays before removing to a wire rack to cool completely.

4 Place chocolate into a heat proof bowl and microwave at 50% for 30 seconds, stir and continue in 15 second bursts until all melted and smooth.

Dip cooled shortbread star tips into chocolate, sprinkle with coconut and allow to set on a wire rack.

5 To assemble trees, you may need to reheat chocolate gently. Using larger stars as the base layer, place a dollop of chocolate in the centre and place another star on top, continue with another 6-7 stars gradually finishing with the smallest sized star at the top. Repeat with remaining stars.

TIP 1: When dipping star tips in chocolate, place on an upturned glass so you can achieve the chocolate snow drip effect.

TIP 2: Shortbread will keep in a sealed container for up to 2 weeks.

Christmas Fruit Cake SERVES 12 | PREP 20 MINS | COOK TIME 3.5HRS

INGR EDIE N T S

METHOD

– 1.4kg mixed fruit – 125g glacé cherries – 125g mixed peel – 125g chopped dates – 2 cups CSR Dark Brown Sugar – 2 cups water – 500g butter – 8 eggs – 2 cups White Wings Plain Flour – 2 cups White Wings Self-Raising Flour – 1 tbsp malt – 1 tsp mixed spice – 1/2 tsp cinnamon – 1 tsp baking soda – 1/2 cup rum

1 Preheat oven at 170°C.

ICING – 1 1/2 tbsp water – 10g butter – 1 1/2 cups CSR Soft Icing Mixture

2 Combine first seven ingredients in a large saucepan and bring to boil, and simmer slowly for 20 mins. Allow to cool.

3 Beat 8 eggs and add to cooled mixture.

4 Add 2 cups plain & 2 cups self-raising flour & baking soda, mix well.

5 Line in either a round tin or 20 x 20cm square cake tin with 4 layers of baking paper.

Bake for 3hrs.

8 For icing, heat water and butter in a microwave on high for 30 second bursts until butter is melted.

9 Pour over sifted icing sugar and whisk until smooth.

10 For thin, drizzling icing, ice the cake immediately or for a thicker consistency let icing sit for 5 minutes to thicken up before spreading over cake.

BA K E CHR ISTM A S M AGIC W ITH C SR SUG A R & W HITE W INGS Australia's most beloved baking brands.

Generations of Australians have trusted CSR sugar and syrups and White Wings flours and cake mixes to deliver the finest quality products for great baking results, every time. While making baking tastier, easier and more convenient, CSR and White Wings help you create magical moments for yourself and your loved ones.

6 Remove from oven, pour 1 wine glass of rum over cake while still warm & allow to absorb.

7 Roll cake up in tea towel & allow to cool completely in tea towel.

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