ROMEOS – Family Fresh Christmas Cookbook 2023

FAMILY FRESH COOKBOOK

CHRISTMAS ISSUE FREE | DECEMBER 2023

Family

FROM OUR 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 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.

From our family to yours, we wish you a very Merry Christmas and a Happy New Year filled with good health, joy and happiness.

From the Romeo Family & Team

PATTIES PARTY QUICHES WITH TOMATO TOPPERS The ideal entertaining hack for your Christmas celebration. Simply top Patties Party Quiches with their perfectly paired toppers for an elevated and easy addition to your Christmas spread.

The Quiche Lorraine will be served with a refreshing cherry tomato topper and the Spinach and Feta quiches with creamy ricotta and zingy sundried tomato.

Sundried Tomato & Ricotta Topper (Pair with Spinach & Feta Quiche)

INGREDIENTS – 2 packs of Patties Quiche Lorraine – 2 packs Patties Spinach & Feta Quiche (Each box contains 12 mini quiches) Cherry Tomato Topper (Pair with Quiche Lorraine) – 300g cherry tomatoes, quartered – 1-2 tbsp extra virgin olive oil – 30g flat leaf parsley, chopped – 30g dill, chopped – 1/2 tsp chilli flakes

For more recipe ideas, go to 2

– 150g ricotta, whipped – 100g sundried tomatoes in oil – 1/2 small bunch basil, leaves picked – Sea salt flakes PREP TIME 7 mins COOK TIME As shown on pack SERVES 24

@PattiesAU

METHOD 1 Prepare the quiches according to the instruction on the back of pack.

Continue cooking until golden.

2 Once ready, remove from the oven and set aside to cool.

Cherry Tomato Topper 3 Gently combine all ingredients in a bowl. Spoon over prepared Patties Quiche Lorraine.

Sundried Tomato Topper 4 Dollop 1 tbsp whipped ricotta onto each prepared Patties Spinach and Feta Quiche.

5 Drain off oil and finely chop sundried tomatoes, then spoon over the ricotta.

6 Sprinkle with sea salt flakes and garnish with basil leaves to serve.

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PREP TIME 30 mins COOK TIME 90 mins SERVES 12

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. For more Christmas recipes download our latest eBook from mckenziesfoods.com.au

For recipe inspiration & more, visit us at westernstarbutter.com.au

PREP TIME 15 mins + chilling time | COOK TIME 30 mins | MAKES 20

THE BEST GINGERBREAD

CHRISTMAS TREE PAVLOVA

TIPS – Experiment with different shaped cookie cutters. Gingerbread people and stars are great.

Mix in a drop of food colouring when making the icing to create fun colours to decorate with.

INGREDIENTS

METHOD

INGREDIENTS

METHOD

Gingerbread – 125 g Western Star Chef’s Choice Unsalted Butter, chopped – 1/3 cup (60g) brown sugar – 1/3 cup (80ml) golden syrup – 1 egg – 2 1/2 cups plain flour – 1 tbsp ginger, ground – 2 tsp cinnamon, ground – 1/4 tsp cloves, ground – 1 tsp bicarbonate of soda

1 Pre heat oven to 180°C / 160°C fan forced.

Line baking trays with baking paper.

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

3 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.

4 Roll out the dough on a floured surface to ½ cm thickness. Cut into shapes using chosen cookie cutters and use a lifter to transfer onto lightly buttered trays. Bake for 8 - 10 minutes or until cooked and lightly browned. Cool for 5 minutes on trays before transferring to a wire rack to cool completely.

5 Once gingerbread has cooled, beat egg white until foamy then gradually beat in icing sugar until piping consistency. Spoon into a piping bag. Decorate gingerbread with icing and gold dragees.

– 6 extra large egg whites, at room temperature – 1/2 tsp McKenzie's Cream of Tartar – 1 1/2 cups caster sugar – 2 tsp McKenzie's Corn Flour – 600ml thickened cream – 1 tbs icing sugar – 2 x 125g fresh raspberries – 250g fresh strawberries, sliced – Gold leaf, for decoration

1 Pre-heat oven to 130°C (110°C fan-forced).

Line two oven trays with baking paper.

2 Draw four circles onto baking paper, 1 x 18cm, 1 x 15cm, 1 x 12cm, 1 x 8cm diameter.

Turn paper over so the pen or pencil does not touch the meringue.

3 Place egg whites and cream of tartar into the large bowl of an electric mixer. Beat until firm peaks have formed. Gradually add sugar, approximately a tablespoon at a time. Continue until all the sugar has been added and you cannot feel granules when you rub the mixture between your fingers. Add corn flour and fold in.

4 Spoon meringue mixture between the pre-drawn circles ensuring they are all similar height. Also make sure the meringue is slightly higher at the sides than the middle. Place into the oven and reduce temperature to 100°C (80°C fan-forced). Cook for 1 ½ hours, then turn the oven off and allow the pavlovas to cool in the oven.

Icing – 1 egg white – 2 cups (approx.) pure icing sugar, sifted – Gold dragees, to decorate (gold decorating sugar balls)

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Celebrate this festive season with our indulgent Christmas Tree Pavlova (that’s less than $2 per serve!). From our family to yours, we wish you a very Merry Christmas.

Western Star is more than butter. It’s an Australian tradition. For over 93 years, generations of Australian cooks have used it to make scones, bake gingerbread, butter sandwiches, grease cake tins, feed hungry kids, and help make Western Star an Australian staple.

Cobden, in Western Victoria, is more than a town. It’s our home. It’s where farmers and local buttermakers come together to create the special quality that makes Western Star more than butter. To make your seasonal baking and cooking extra special this year, be sure to use Western Star!

5 Beat cream and icing sugar with an electric mixer, until firm peaks form. Fork mash half a punnet of raspberries and fold these into the cream.

6 For assembly, place the larger pavlova onto the serving plate. Spread with some of the cream mixture, and top with a scattering of berries. Continue with remaining pavlovas, building up to form a tree and finishing with the smaller pavlova.

Decorate with gold leaf.

TIPS • For best results with pavlova, allow to cool in the oven overnight if possible.

• Ensuring the middle of the meringue is lower than the sides prior to cooking will help with the stability of the tree when assembled.

• When assembling the tree, decorate each layer prior to stacking on top of the other.

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LEARN HOW TO CREATE THIS PLATTER!

BAKED HAM WITH CHIPOTLE OR ANGE GLAZE An inspired baked ham – perfect for those special occasions with loved ones.

TIP – Serve with crunchy roast potatoes and green beans.

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CHRISTMAS TREE MEAT PLATTER Our Christmas Tree Meat Platter is sure to impress all the relatives this festive season! Assemble all ingredients into a Christmas tree shape on a wooden chopping board and hey presto! Christmas is served.

INGREDIENTS

METHOD

INGREDIENTS

– 1 whole KRC Ham Off the Bone – 2 cups orange juice – 50g chipotle peppers in adobo sauce – 1 bunch thyme, half leaves picked, half tied bunch – 2/3 cup castor sugar – Salt, to taste – 1 orange, sliced

1 Preheat oven to 180°C. Remove skin from ham and score fat in diamond pattern.

2 Bring orange juice, chipotle, thyme, sugar and salt to boil. Simmer for 30 minutes.

3 Place ham on roasting rack and glaze using the thyme bunch as a basting brush.

Bake for approximately 100 minutes, basting with glaze every 20 minutes.

4 On a separate tray, arrange orange slices and glaze with marinade. Bake for 10 minutes.

5 Place orange slices on finished ham and drizzle with glaze to serve.

– Don Double Smoked Leg Ham 200g – Don Kabana Minis 140g – Don Hungarian Mild Sliced Salami 160g – Don Pepperoni Salami 200g – Chapmans Kabanos 250g – KRC Traditional Kabana 300g

– Cheddar Cheese, cubed – Cucumber, thinly sliced – Cherry Tomatoes – Table Grapes – Sprigs of Rosemary – Breadsticks NOTE – Optional cookie cutter required for meat stars.

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Bulla Thickened Cream is a great all-purpose cream that holds its shape once whipped and is also perfect for pouring over your favourite dessert.

Bulla is one of Australia’s oldest family dairy companies and has been producing products of the highest quality since 1910. From the farms of Victoria to the tables of Australia and beyond, Bulla are committed to delivering the finest Australian dairy. Proudly Australian made and owned, we use fresh milk to craft the highest quality Cream, Ice Cream, Cheese and Yoghurt.

NO-BAKE MINI GINGERBREAD CAR AMEL CHEESECAKES INGREDIENTS

METHOD

To Make the Cheesecake – 8 gingernut biscuits – 40g butter, melted – 250g cream cheese, softened – 150mL Bulla Sour Cream – 3 Tbsp sifted icing sugar – 1 lemon zested and 2 Tbsp juice

1 Break the biscuits into coarse crumbs (if you don’t have a food processor, place the biscuits in a ziplock bag and bash with a rolling pin, then tip into a bowl and use your hands to crumble any big pieces). Place in a bowl then add the melted butter and combine.

2 Divide the crumb mixture between the serving glasses, pressing down evenly and refrigerate for 20 minutes.

3 Meanwhile, beat the cream cheese, Bulla Sour Cream, icing sugar, vanilla and lemon juice in a bowl. Once combined and smooth, stir through the lemon zest.

4 Divide the mixture between the glasses (for a neat finish, place the cream mixture into a piping bag, snip the end off around 1cm - 2cm thickness and pipe into the glasses) cover and chill for 4 hours or overnight.

5 To serve, spoon a dollop of dulce de leche, sprinkle over a little crushed gingernut biscuit and a few pecans. Add salt flakes if using.

To Serve – 8-10 Tbsp dulce de leche – 2 gingernut biscuits, crushed – Small handful pecans, toasted – Sprinkling sea salt flakes, optional

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TRIPLE LAYERED CHOCOLATE PAVLOVA WITH R ASPBERRY & TOFFEE SAUCE INGREDIENTS

METHOD

Pavlova – 1 Tbsp cocoa powder – 1 tsp cornflour – 1 tsp cream of tartar – 100g dark chocolate, very finely chopped (a vegetable peeler works well here), plus a little extra for decoration – 9 egg whites – 440g caster sugar, plus 2 tsp extra – 1 tsp white vinegar

1 Preheat oven to 180°C (160°C fan-forced).

Line 3 baking trays with baking paper and draw an 18cm circle on each sheet.

2 Sift the cocoa, cornflour, and cream of tartar into a small bowl, add the chocolate and stir to combine. Set aside.

3 In a large bowl, whisk the egg whites with electric beaters until frothy. With the motor running, slowly add the sugar 1 tablespoon at a time, whisking constantly until stiff and glossy.

Allow each spoonful to be fully incorporated before adding the next spoonful.

4 Fold in the vinegar and the chocolate mixture.

5 Divide meringue among the baking trays and spread to cover the drawn circles.

6 Smooth over two meringues for the bottom and middle layers and leave the top layer slightly textured with soft peaks. Bake for 5minutes, then reduce oven to 150°C (130°C fan-forced) and bake for 1 hour 10 minutes. Turn the oven off and allow meringues to cool completely in the oven with the door slightly ajar.

Toffee Sauce – 1/2 cup butter – 1/2 cup sugar – 1/2 cup Bulla Thickened Cream – 1/2 tsp vanilla extract

The luxe texture and tangy flavour of Bulla Sour Cream makes it suitable to be used in everything from cakes to nachos and beyond.

Fillings & Toppings – 600ml Bulla Dollop Cream – 1 tsp vanilla extract – 2 Tbsp icing sugar – 300g fresh raspberries

7 For the toffee sauce, place the butter and sugar in a medium saucepan over a medium heat. Cook, stirring the mixture until it turns a deep amber colour.

8 Carefully stir in the Bulla Thickened Cream and vanilla. Be careful as the mixture will bubble up.

Whisk constantly, until the sauce thickens and coats the back of a spoon. Remove from the heat and allow the mixture to cool before decorating.

9 For the cream filling, place Bulla Dollop Cream, vanilla and icing sugar in a bowl and whisk until combined to create a ribbon effect – be careful not to over whip.

10 To serve, place one meringue on a platter and top with one-third of the cream filling, then drizzle with a little of the toffee sauce. Repeat with remaining two layers. Decorate the top layer with the extra chopped chocolate, a drizzle of toffee sauce and raspberries.

For more recipe ideas go to bulla.com.au/recipes 9

PREP TIME 15 mins COOK TIME 10 mins SERVES 6

JALAPENO, LIME & PRAWN WATERMELON SALAD Refreshing and cooling watermelon pairs perfectly with sweet and spicy prawns in a sweet chilli glaze.

INGREDIENTS

METHOD

– 2 tablespoons extra virgin olive oil – 2 tablespoons sweet chilli sauce – 2 tablespoons lime juice – 500g packet frozen I&J The Finest Raw Prawns - Tail Off, thawed – 4-6 cups diced watermelon (2cm cubes) – 1 fresh jalapeno chilli, sliced – Fresh coriander leaves, for garnish

1 Combine oil, sweet chilli sauce and lime juice to make a dressing.

2 Toss thawed I&J Prawns in half of the dressing and cook following packet directions.

3 Arrange watermelon, jalapeno and cooked prawns on a serving platter and drizzle with remaining dressing.

Garnish with coriander and serve.

TIPS Substitute jalapenos for green capsicum for a less spicy version.

In 1910, fisherman George Irvin and Carl Johnson formed I&J to tackle the world's deepest seas in search of the freshest seafood. This legacy lives on over a century later.

Our seafood is filleted and snap frozen at sea within hours of every catch, maintaining the fresh tasting goodness our customers expect.

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SALMON POKE BOWL Poke bowls are all the rage and this healthy salmon version makes for the perfect lunch OR dinner. Enjoy!

INGREDIENTS

METHOD

– 1 & 1/2 cups black rice – 1/2 tsp G-Fresh Lemon Chilli Garlic Seasoning – 300g sashimi-grade salmon (cut into 2cm cubes) – 1/4 cup salt-reduced soy sauce – 1 tsp S&B Wasabi Paste – 2 tsp honey – 2 tbsp rice wine vinegar – 1 tbsp G-Fresh Sesame Seeds (White) – 1 tbsp G-Fresh Sesame Seeds (Black) – 1 large avocado (thinly sliced) – 2 tbsp kimchi (per serving) – 100g kale (chopped)

1 Cook rice following packet directions, then spread over baking tray and leave to cool for 5 minutes.

2 Sprinkle G-Fresh Lemon Chilli Garlic Seasoning over rice. Using a spatula, lift and turn rice until combined.

3 Combine soy sauce, wasabi, honey and vinegar in a large bowl. Stir until honey dissolves, then add salmon. Gently toss to coat and cover with plastic wrap.

Refrigerate for 15 minutes (tossing halfway).

4 Add G-Fresh Sesame Seeds (Black) to salmon. Toss to combine.

5 Sprinkle G-Fresh Sesame Seeds (White) on avocado.

6 Divide rice among bowls. Top with salmon mixture, avocado, kale and kimchi.

7 Optional – serve with peanuts and fresh lime.

Optional – peanuts for serving Optional – fresh lime for serving

PREP TIME 15 mins | COOK TIME 15 mins | SERVES 2

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PASH N'DASH

Since the Schweppes brand arrived in Australia in 1877 it has become a much-loved household name, synonymous with style and unsurpassed refreshment.

Today, Schweppes continues to provide modern and sophisticated beverages for every occasion. From classic mixers, lemonade, and refreshing mineral waters to the traditional bold-flavoured range of soft drinks, Schweppes has a sip for every sense.

GLASSWARE

METHOD

– Highball glass

1 Firstly, peel cucumber lengthways and place this ribbon on inside of glass.

2 Then fill glass with ice cubes, careful to avoid moving ribbon.

3 Add liquid ingredients then stir gently to mix.

4 Lastly, garnish with a sprig of mint and enjoy!

INGREDIENTS – 120ml Schweppes Lemonade – 30ml gin – 15ml Monin Passionfruit Syrup – 15ml fresh lime juice – Dash of Angostura Bitters – Cucumber slice – Sprig of mint Makes one standard drink

BASIL BREEZE A refreshing spring blend of fresh basil, lime and vodka, paired perfectly with the delicate effervescence of sparkling Schweppes Soda Water.

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INGREDIENTS

METHOD

– 45mL vodka – Schweppes Soda Water – 1/2 lime, cut into chunks (peel on) – 15mL Sugar Syrup – 4 – 6 basil leaves (one leaf for garnish) – Ice

1 Gently crush lime chunks (peel on), caster sugar and basil leaves together in a tall glass with a muddler.

2 Add vodka, fill with ice and stir.

3 Top with Schweppes Soda Water, stir once more and add an additional basil leaf to garnish.

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PREP TIME 30 mins | REFRIGERATION TIME 4.5 hrs | SERVES 10-12

PEANUT BUTTER CHEESECAKE WITH SALTED CARAMEL BRITTLE PREP TIME 15 mins + 2 hrs to set | SERVES 4-6

CHOCOLATE MOUSSE WITH A HEALTHY TWIST

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INGREDIENTS

METHOD

– 200g good quality dark chocolate, chopped – 200ml milk – 1/4 cup soft brown sugar, to taste – 500g Farmers Union Greek Style Yogurt – 2 tsp vanilla extract – 1 punnet fresh raspberries, to serve – Handful toasted flaked almonds, to garnish

1 Place chocolate, milk and sugar in a microwave safe bowl and cook on Medium (50%) for 4 minutes, or until chocolate has melted. Remove and stir well until smooth. Allow to cool for 10 minutes.

2 Whisk yogurt in a large bowl for 5 minutes until slightly thickened. Stir the cooled chocolate mixture into yogurt until well combined. Add vanilla and adjust sweetness if desired. Divide mixture between 4-6 glasses or ramekins and refrigerate for 2 hours.

3 Remove mousses from fridge, garnish with fresh raspberries and almonds and serve.

INGREDIENTS

METHOD

– 175g granita biscuits – 80g butter, melted – 3/4 cup Bega Crunchy Peanut Butter – 450g Bega cream cheese, at room temperature – 2/3 cup caster sugar – 3 tablespoons gelatin dissolved in 1/4 cup boiling water – 300ml thickened cream, whipped to soft peaks – 1 teaspoon vanilla extract

1 Crush biscuits in a food processor to a fine crumb.

Transfer to a medium sized bowl and mix in the butter. Press evenly into a 20cm springform cake tin and refrigerate for 30 - 45 minutes until set firm.

2 Warm the peanut butter slightly in a microwave (or over a double boiler) until just softened.

3 Beat cream cheese and sugar with an electric mixer until smooth. Gradually beat in gelatin mixture, vanilla extract and peanut butter until combined. Fold in thickened cream. Spoon over the chilled biscuit base, and using a spatula, smooth down the top evenly.

4 Refrigerate for 4 ½ hours or overnight.

5 For the brittle; spread the peanuts out on one layer, on a flat baking tray lined with baking paper and set aside.

6 Heat the sugar with ½ cup water in a medium saucepan over high heat. Stir with a metal spoon until sugar has dissolved then stop stirring and cook for 8-10 minutes until golden brown.

Remove from heat and stir the butter through until well combined.

7 Pour hot caramel over the peanuts, sprinkle with sea salt and allow to cool on a cold surface for 15 minutes until set hard. Break into chards.

Topping – 1 1/2 cups roasted, unsalted peanuts – 1 1/2 cups caster sugar – 50g butter, chopped – 1/2 teaspoon salt flakes – 100g caramel popcorn Caramel Sauce – 75g butter – 1/4 cup brown sugar – 2 tablespoon milk

8 To make the caramel sauce; melt the butter over low heat in a pan. Add the brown sugar and mix until dissolved. Add the milk and stir until smooth. (If the caramel is too thick, add a teaspoon more milk). Allow to cool.

9 To decorate, top the cheesecake with caramel chards, caramel popcorn and drizzle with caramel sauce.

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LIME & TEQUILA PRAWN SKEWERS WITH MOJITO MAYO INGREDIENTS

METHOD

– 1/2 cup Italian dressing – 1/4 cup lime juice, plus 1 extra tablespoon – 1/4 cup tequila – 1kg large raw king prawns, peeled, keeping tails intact – 2 limes, cut into thin wedges – 1 medium red onion, cut into wedges – 1 cup Hellmann’s Real Mayonnaise – 1/2 cup chopped coriander leaves – 2 cloves garlic, finely chopped – 1 fresh jalapeno chilli, seeded, finely chopped – 1 tablespoon white vinegar

1 Combine 1/2 cup Italian dressing, lime juice and tequila in bowl. Place prawns into a large, resealable plastic bag.

Pour over lime juice mixture, turn to coat. Enclose bag and place into the refrigerator and marinate prawns for 20 minutes.

2 Make the Mojito Mayo: Combine mayonnaise, chopped coriander, garlic, jalapeno chilli, extra lime juice and vinegar in small bowl. Season to taste with salt and ground black pepper.

Preheat barbecue to medium high heat.

Remove prawns from marinade.

3 Thread prawns, onion and limes onto 8 metal or soaked bamboo skewers.

BBQ prawn skewers, turning occasionally and brushing occasionally with marinade for 4-5 minutes or until prawns change colour and cooked through.

Serve with Mojito Mayo.

PREP TIME 15 mins | COOK TIME 5 mins 18

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PREP TIME 15 mins | MAKES 4

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

SAN MARINO MAPLE & HONEY MUSTARD GLAZED XMAS HAM

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INGREDIENTS

METHOD

– 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 5kgs) – Whole cloves, to stud

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 one 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).

For more information, visit bertocchi.com.au

TRADITIONAL ANTIPASTO PLATTER Celebrate this festive season with an authentic and traditional Bertocchi Antipasto Platter, a favourite for entertaining. From our family to yours, we wish you a very Merry Christmas.

INGREDIENTS

METHOD

– 12 Slices Bertocchi Prosciutto Crudo – 12 Slices Bertocchi Soppressa Hot or Mild – 12 Slices Bertocchi Capocollo Hot or Mild – 8 Slices Bertocchi Mortadella – 1 Stick Bertocchi Cacciatora Hot or Mild Salami, Sliced – 12 Grissini Bread Sticks – Mixed Marinated Olives – Marinated Artichoke Hearts – Semi-dried Tomatoes

1 Use a board or platter to serve.

2 Roll prosciutto slices around the Grissini sticks.

3 Arrange the wrapped Grissini and other sliced meats around the platter.

4 Place olives, artichokes and semi-dried tomatoes in small serving bowls and nestle amongst the sliced meats on the platter.

Founded in tradition and committed to authenticity, Bertocchi’s dedication to quality craftsmanship has never wavered across three generations. All products are still hand crafted here in Australia using traditional artisanal Italian methods. The family’s ongoing dedication to award winning excellence ensures customers receive only the finest quality smallgoods - now, and for many generations to come.

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WHITE CHOCOLATE & RICE BUBBLES ROCKY ROAD

TIP If you prefer, omit the delight and replace with more marshmallows.

This recipe also works well when milk or dark chocolate is used instead of white chocolate.

®

What’s not to love about Rocky Road? It’s an absolute classic. This recipe is a great combination between your all-time favourite treat and breakfast cereal. This sweet snack is an easy to make treat that will be a hit at Christmas – with kids and adults!

INGREDIENTS

METHOD

– 2 x 180g bar white eating chocolate, chopped coarsely – 25g pink & white marshmallows, chopped coarsely – 150g Turkish delight, chopped coarsely – 1/4 cup pistachios, chopped coarsely – 1/4 cup shredded coconut – 1 cup Kellogg’s® Rice Bubbles® – 2 tablespoons shredded coconut, extra

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

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

3 Combine remaining ingredients in large bowl.

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

5 Sprinkle over extra coconut.

6 Refrigerate for 2 hours or until firm before cutting.

Finding a nutritious breakfast cereal that kids love to eat can be a challenge – Kellogg's® Rice Bubbles® is a great choice – it's both fun and nutritious. Made from the puffed grains of whole white rice, Kellogg's® Rice Bubbles® helps give kids a great start to the day.

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PREP TIME 10 mins | COOK TIME 25-30 mins | SERVES 4-6

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PREP TIME 30 mins | COOK TIME n/a | CHILL TIME 4hrs or overnight | SERVES 8-10

FESTIVE PEARL COUSCOUS SALAD

ARNOTT’S BUTTERNUT SNAP RASPBERRY CHEESECAKE TART

Perfect for summer entertaining or a delicious Christmas side, this fresh and tangy salad is sure to be a crowd pleaser. With creamy avocado, crunchy radish and a delicious Dijon dressing, this salad pairs perfectly with Christmas ham, prawns, roast pork and turkey.

This smooth, creamy cheesecake looks fancy but is easy to make. Featuring Arnott’s Butternut Snap biscuits and packed full of raspberries. The perfect summer entertaining dessert!

INGREDIENTS

METHOD

INGREDIENTS

METHOD

– 500ml Campbell’s Real Stock Chicken Salt Reduced – 1 cup pearl couscous – 2 Lebanese cucumbers, diced – 1 avocado diced – 1/2 bunch radishes, thinly sliced – 1/2 cup dill, finely chopped – 2 tbs lemon juice – 2 tbs olive oil – 1 tsp Dijon mustard – Salt & pepper – 1 tbs oil – 4 chicken breasts

1 Bring Campbell’s Real Stock Chicken Salt Reduced to the boil in a medium saucepan.

Add couscous, cover and simmer gently for 10 min until liquid is absorbed and couscous is cooked through.

2 When cool, transfer to a large bowl and stir through cucumber, avocado, radish, and dill.

3 In a jug, combine lemon juice, oil, and mustard. Season with salt and pepper.

4 Pour dressing over salad and toss well. Serve.

Tart Base – 250g Arnott’s Butternut Snap biscuits – 70g unsalted butter, melted

Tart Base 1 Blend 170g (around 2/3 pack) Arnott’s Butternut Snap biscuits in a food processor until crushed.

Add butter and process until combined.

2 Press mixture firmly into the base of a loose-bottomed, fluted 11cm x 35cm tin.

Place in the fridge while you make the filling.

2 Beat cream cheese, sugar, vanilla and cream in bowl, using an electric mixer until combined.

Lightly beat gelatine into cream mixture.

3 Spoon mixture onto tart base. Add spoonful of raspberry filling and swirl mixture using a skewer.

4 Chill for 4 hours until set. Serve chilled.

Raspberry filling 1 Lightly crush thawed raspberries and sugar with a fork.

2 Combine gelatine and water in a small bowl. Mix well until dissolved.

Whisk into raspberry mixture and leave to stand until mixture thickens slightly (thickened cream consistency).

Arnott’s is there for Australians in the moments that matter. We’re the box of Shapes that fuels you when you’re watching the footy. We’re the Scotch Finger you dunk into your cuppa at Grandma’s.

We’re the Tim Tam you tuck into when curled up on the couch. We are proudly part of who you are, for many generations and for many years to come.

Campbell’s Real Stock is the perfect pantry staple for creating delicious Christmas recipes. Made from real ingredients, this delicious and versatile stock has been slowly simmered for depth of flavor, making it easier than ever to create succulent roasts, rich gravies, stews, casseroles and more. Whether you’re making something special for Christmas or a weeknight dinner, Campbell's Real Stock is the ultimate pantry staple for quality cooking. Taste the real flavor difference this Christmas with Campbell's Real Stock.

Raspberry Filling – 125g frozen raspberries – 1 tbsp icing sugar – 1 tsp gelatine powder – 1 tbsp boiling water Cheesecake Filling – 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 tbsp boiling water

Cheesecake filling 1 Combine gelatine in a small bowl with boiling water. Stir until dissolved. TIP – Sit the small bowl in a larger bowl or jug filled with boiling water to keep mixture dissolved whilst preparing the filling.

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PAVLOVA ROLL WITH LEMON CURD & SEASONAL FRUITS INGREDIENTS

LEMON CURD METHOD

Lemon Curd – 2 whole eggs – 2 egg yolks – 3/4 cup caster sugar – 3 large lemons – 100ml Cobram Estate Light Flavour Extra Virgin Olive Oil

1 Add eggs, sugar and lemon juice to a saucepan and gently heat until almost boiling and starting to thicken.

2 Remove from heat and stir through Cobram Estate Extra Virgin Olive Oil. Pour into a clean jar and refrigerate immediately (lid off) to stop the egg from cooking.

Pavlova Roll – 4 egg whites – 1 cup caster sugar – 1 teaspoon vinegar – 1 teaspoon cornflour – 1 cup of seasonal berries, extra to serve – 300ml pure cream – 1 teaspoon vanilla bean paste

PAVLOVA ROLL

PREP TIME 15 mins COOK TIME 18 mins SERVES 6

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Grown, harvested and first-cold pressed in Northern Victoria, Cobram Estate is one of Australia’s leading extra virgin olive oil producers. Their range of fresh extra virgin olive oils are a testament to their passion for quality. Their range of award winning oils boasts varying flavour intensities, single varietal premium oils and delicately infused extra virgin olive oils, perfect to elevate any entertaining occasion this festive season.

1 Pre-heat oven to 150°C and line a baking tray with baking paper and set aside.

2 Beat egg whites in a clean bowl until stiff peaks form. Add sugar, 1 tablespoon at a time and continue to beat for a further 2-3 minutes or until the sugar has dissolved.

3 Fold through vinegar and then cornflour.

4 Spoon meringue mixture evenly on prepared baking tray in the shape of a rectangle.

5 Bake in the oven for 18 minutes.

6 Remove from oven and turn out immediately onto a cooling rack, lined with baking paper and allow to cool.

7 Beat cream and vanilla bean paste until soft and fluffy.

8 Spread cream onto the pavolva roll (longest side facing you), leaving a 5cm gap on the opposite long side. Add lemon curd and berries onto the cream. Using the longest side closest to you, pull the baking paper up and start to roll the pavlova over quickly and gently to form a log.

Roll onto serving plate and refrigerate for 30 minutes before serving.

9 Serve with extra lemon curd and berries.

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BUNDABERG GINGER BEER BOMBE ALASKA To ensure a successful Bombe, make the Ginger Beer gelato the day before serving. This will allow your gelato to set completely. If time is a constraint, reduce the Ginger Beer and mix this into a soft vanilla ice cream, fill your cooled Dariol moulds and re-freeze until firm. Skip to step 6 to complete the Bombe.

INGREDIENTS

METHOD

Biscuit Base – 250g (1 packet, crushed) biscuits of your choice – 125g butter, melted – 1/3 cup condensed milk

1 Line an 18cm x 27cm baking tray with baking paper.

2 Using a food processor, blitz your biscuits into a fine crumb. Add melted butter and condensed milk and pulse to combine.

On a lightly floured board, roll or press the mixture into an even layer (approx. 1cm thick).

3 Using a Dariol mould as a template, cut out and place the biscuit circles on your prepared tray.

These will form the base of the Bombe Alaska.

Refrigerate for 1 hour.

4 Pour 375mL of Bundaberg Ginger Beer (1 bottle) into a small saucepan, bring to a simmer, and reduce the liquid to 100g.

Set aside and allow the liquid to cool.

5 Mix milk and cream in a medium saucepan.

Warm until foam forms around the edges.

Remove from heat.

6 Beat egg yolks and sugar until frothy in a large bowl. Gradually pour the warm milk into egg yolks and sugar, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon.

If small egg lumps begin to show, remove from heat immediately. Add the reduced Ginger Beer liquid.

7 Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.

8 Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions.

Transfer to your cooled Dariol moulds, pushing the mixture down firmly with a spoon to ensure there are no air pockets and flattening it with a knife or spatula. Freeze for 2 hours or until firm.

9 Once the gelato has hardened, briefly place the mould gelato-side up (being sure that no water touches the gelato) in a container of warm water.

Remove the mould from the water, turn it upside down, scraping the rim of the mould with a knife to remove the gelato from the mould (if it doesn’t come out, repeat this process). Place the moulded gelato on top of the biscuit bases you prepared earlier, then return to the freezer for at least 2-3 hours, or until needed.

Gelato – 375mL Bundaberg Ginger Beer (1 bottle) – 2 cups of milk – 1 cup thickened cream – 4 egg yolks – 1/2 cup of sugar (for gelato) – Dariol Moulds (for setting Gelato) Italian Meringue – 165g caster sugar – 1 tablespoon glucose syrup – 150ml filtered water – 3 large egg whites (room temperature) – Pinch of salt – Pinch of cream of tartar

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10 45 minutes before you are ready to serve, make the Italian meringue. Whisk the sugar, glucose syrup and water together in a saucepan over a high heat until combined. Insert a sugar thermometer and bring the syrup to 248°C (480°F).

11 Meanwhile, put the egg whites, salt and cream of tartar in the bowl of an electric mixer and start whisking the eggs on slow speed.

Whisk until the egg whites are frothy and starting to form soft peaks.

12 Increase the speed to high and gradually pour in the sugar syrup, whisking until all the syrup is used. Continue to whisk on high speed for 30 minutes, until the bowl feels cold and the meringue is smooth, glossy and holding stiff peaks. Transfer the meringue to a piping bag with a medium-sized nozzle attached.

13 Remove the hardened bombe from the freezer and immediately pipe the meringue over to cover completely – starting from the biscuit base and going up to the top, being careful not to leave any gaps in between piping’s. (Don’t delay this step as the meringue won’t be smooth if you do).

Use a blowtorch to give the meringue a nice, caramelised colour. Serve immediately.

We are proud to be an Australian family owned business, based in the town that shares our name, Bundaberg. Our family, the Flemings, founded the brewery and still run it to this day.

We use real ginger, fruits, herbs and spices in our Brews. We are proud of the fact our ginger is grown in the perfect climate of Queensland.

And we take our sweet time too, we brew our beverages for up to seven days to achieve the best taste. For as long as we’ve been in business we’ve lived by one simple rule; If it’s worth brewing it’s worth brewing well.

PREP 1 day | PREPARE 45 mins prior to serving | SERVES 4 29

CHOCOLATE TART INGREDIENTS

METHOD

– 250g sweet biscuits, crushed – 100g butter, melted – 250g cream cheese, softened – 395g NESTLÉ® Sweetened Condensed Milk – 1 cup (250ml) thickened cream – 1 packet (290g) NESTLÉ® BAKERS’ CHOICE® Dark Melts, melted – 1 tbsp. Gelatine – 60ml hot water – 2 cups mixed berries, to serve, if desired

1 Grease and line a 24cm spring form cake pan with baking paper. In a large bowl, combine biscuits and butter, press firmly into base of prepared cake pan, refrigerate.

2 Using an electric mixer, beat NESTLÉ® Sweetened Condensed Milk and cream cheese until smooth; add thickened cream and rum or coffee (if desired).

3 In a cup, add gelatine to hot water, stir until dissolved and then set aside to cool.

4 Slowly add in melted NESTLÉ® BAKERS’ CHOICE® dark Melts and dissolved gelatine to cream cheese mixture; beat until well combined. Pour into prepared cake pan and refrigerate for 2-4 hours or until set. If desired serve with mixed berries.

NO FUSS. HIGH-IMPACT BAKING. NESTLE BAKERS' CHOICE range is created specifically for baking, to do wonderful things that most others can't. From CHOC BITS products that magically hold their shape, to Melts that defy the laws of tempering, our products are made for you to bake irresistible treats with ease. At the end of the day, we hero great taste so you can make something magic everyday!

PREP TIME 25 mins + refrigeration time | SERVES 16 30

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CRANBERRY & BRIE WREATH

ROCKY ROAD TRIFLE

Golden puff pastry with a sweet, tangy savoury filling. A perfect addition to your Christmas cheese board.

All the flavours of a rocky road in trifle. A simple and quick dessert for Christmas.

INGREDIENTS

METHOD

INGREDIENTS

METHOD

– 1/2 cup whole cranberry sauce – 1.5 tbsp Community Co Red Wine Vinegar – 1 small red onion, sliced – 1 sheet puff pastry, thawed – 125g Community Co Double Brie, cubed – Rosemary sprigs – 1 Community Co Free Range Egg, beaten

1 In a small saucepan, combine the cranberry sauce, vinegar, red onion, and ¼ cup of water over medium heat. Season with salt and pepper and cook until onions are tender, and sauce has slightly reduced. Take off heat then set aside to cool.

2 Preheat the oven to 180C. 3 Lay the pastry on a tray on baking paper.

Cut the edges of the square pastry to make a rough circle then mark a circle with a smaller plate or bowl to make an inner circle. Make 4 cuts in the inner circle, like you are marking an asterix.

4 Spread the cranberry onion jam around the outer circle leaving a 1-2cm border around the outside, then arrange the slices of brie and rosemary sprigs on top.

5 Take one point of the centre star over the filling as well as bringing the outer edge of pastry inwards. Press the two together and continue until you have a wreath.

6 Brush the tops of the wreath with egg then place in the oven for 15-20 minutes or until puffed and golden brown.

– 1 Community Co Mud Cake, sliced into 2cm slices – 2 Community Co 85g Strawberry or Raspberry Flavoured Jelly – 300ml thickened cream – 1 punnet fresh strawberries, hulled and cut in half – 450g double thick custard – 200g marshmallows – 1/4 cup roasted peanuts, roughly chopped – 1 punnet fresh raspberries – 50g dark chocolate, shaved or chopped – 100g mini marshmallows

1 Prepare the jelly as per packet instructions and refrigerate until ready to use.

2 Whisk the cream until soft peaks.

3 To assemble, place the mud cake on the base of the trifle bowl then layer with jelly, strawberries, custard, and marshmallows, finishing with a layer of whipped cream.

4 Top with peanuts, raspberries, shaved chocolate and mini marshmallows.

PREP TIME 10 mins COOK TIME 25 mins SERVES 4-6

Community Co is passionate about supporting and championing independent retailers and our local communities. Founded in 2016, we now have over 550 great quality products sold exclusively at your local IGA and independent retailers across Australia.

For every one of our products sold, we give back to local communities and charities through the IGA Community Chest Program.

Our range of products helps everyone to eat, feel and live better. Thank you for your contribution and support!

PREP TIME 20 mins SERVES 8-10 33

Au

Christmas

CHOCOLATE REINDEER RECIPE

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INGREDIENTS

METHOD

– 1 x Darrell Lea Chocolate Block (can be any flavour) – 2 1/3 cups of corn flakes – 5 x Darrell Lea Red Crunchy Christmas Balls (for noses) – 10 x pretzels for antlers – 10 x white mini marshmallows, cut in half for the eyes – 5 x paper straws

1 Break the Darrell Lea chocolate block slab into smaller pieces and keep one piece of chocolate to the side to help with attaching the decorations later.

2 Place chocolate slab in to a microwave safe mixing bowl and microwave on a low heat for three minutes. Remove from the microwave and stir.

If it needs more time to melt, pop it back in to the microwave for a further 20 seconds. Repeat this process until all of the chocolate is melted.

3 Add the corn flakes to the melted chocolate and stir until all of the corn flakes are coated in chocolate.

Make sure to break the cereal up slightly while mixing, as this will help make it easier to shape.

4 Place the paper straws down on a sheet of baking paper. Scoop the cereal and chocolate mix over the top of the straw in to the shape of a circle.

Lightly press down the mixture to make sure it touches the straw and will clump together when set. Leave the mixture to set and harden.

5 Melt the rest of the chocolate in the microwave on low and use a small amount to help stick the antlers, noses and eyes to the dried mixture and leave to set.

MAKES 5 reindeers

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