Workwear Group: Thrive Cookbook

Workwear Group Cookbook December 2023

THRIVE

Contents Appetisers 04 Mains 14 Sides & Salads

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Desserts 48 Baking 70 Drinks 82 Gift Ideas

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Icon Guide

Mains

Appetisers

2

Desserts

Salads & Sides

Drinks

Baking

Vegetarian

Gift Ideas

Gluten Free

Workwear Group | THRIVE | Recipe Book 2023

Workwear Group | THRIVE | Recipe Book 2023

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Appetisers

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Workwear Group | THRIVE | Recipe Book 2023

Workwear Group | THRIVE | Recipe Book 2023

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“

Full of flavours and presents beautifully. To make dairy free/vegan leave out the sour cream and cheese – it is still delicious!”

Andrea, People Team

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Workwear Group | THRIVE | Recipe Book 2023

Mexican Layered Dip Ingredients​

Method​

450g can refried beans​

Mix the refried beans with the paprika, cumin and ground coriander and a grind of salt in a bowl using a fork.​​

1 tsp ground sweet paprika​ 1 tsp ground cumin​ 1 tsp ground coriander ​

Make the guacamole by:​​

300g light sour cream​

Cutting, peeling and stoning the avocados then mash lightly in a bowl. ​​

200g readymade salsa​

Add the garlic and chili, mixing well.​​

½ cup grated cheese​

Add lemon/lime juice and a sprinkle of paprika, seasoning with salt to preferred taste.​​

1 tbsp chopped pitted kalamata olives​ 1 tbsp of chopped jalapenos​ Large packet of plain corn chips​ 1 tbsp fresh coriander (optional for those who are averse to the taste/smell!)​ Guacamole​

Serve on a large round platter (or use 2 normal size dinner plates):​​ Spread the bean mixture in the middle, leaving a clear border for the corn chips​​

2-3 ripe avocados​

Spoon the sour cream on top, leaving a small border of the bean mixture showing​​

1 red chili, fresh or dried, finely chopped (optional)​

Repeat with the guacamole and salsa so that you can see each layer.​​

1 clove garlic crushed or finely grated ​

Sprinkle with cheese, olives, jalapenos and fresh coriander.​​

1 tbsp lime or lemon juice​ Sprinkle of ground sweet paprika​ Salt to season

Workwear Group | THRIVE | Recipe Book 2023

Arrange the corn chips around the edge of the platter or serve in a separate bowl.

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Whole Roasted Eggplants​ Ingredients​

Method​

6 Lebanese eggplants​

Preheat oven/BBQ to 200°C (you can also cook these in a pizza oven)​

1 bulb garlic ​ 80ml (1/3) cup olive oil​ ¼ cup Tahini​ 1 lemon (zest and juice)​ Salt and Pepper to season​ ½ cup mixed herbs chopped (parsley, mint, or dill)​ ½ tsp paprika​ Pomegranate seeds to garnish (optional)​

Using a fork, prick eggplants all over. Wrap garlic in foil. Drizzle eggplants with oil and season. Place on a baking tray and pop in the over or BBQ, for ten minutes and then rotate. Bake for a further 5 mins or until soft.​ Squeeze the garlic from the skins into a bowl. Add the tahini, lemon juice, 2 tbs oil and 2 tbs water and mix well. Season to taste. The sauce should be pouring consistency, so add water if you need.​ Place eggplants on a serving platter and slice in half longways. Open up the eggplant and drizzle with the remaining oil.

Season. Drizzle with the tahini sauce. Top with lemon zest, herbs and paprika (and pomegranate seeds). ​ Serve with lemon wedges and baguette to scoop up the smoky pulp.​

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Workwear Group | THRIVE | Recipe Book 2023

Workwear Group | THRIVE | Recipe Book 2023

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Cob Loaf Dip Ingredients​

Method​

300mL cream​

Microwave Philadelphia cream cheese for 30 seconds to soften​

Diced bacon​

Lightly fry bacon and onion together​

1 onion, chopped​

Mix bacon, onion, Philadelphia cheese, cream and spring onion soup mix together in a bowl​

1 block of Philadelphia cream cheese​ 1 x cob loaf​ 1 x baguette for extra bread​ 1 x pack of spring onion soup mix

Cut circle out of the top of cob loaf and pull out bread from centre. Put bread aside for dipping​ Pour mixture into cob loaf and place bread lid bake on top​ Wrap in foil and place in 180-degree oven for 20-25 minutes until melted and hot, remove foil to crisp bread for a further 5 minutes​ Serve with bread for dipping

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Smashed Cucumber, Ricotta & Chilli Oil Ingredients​

Method​

1 large continental cucumber ​

Cut the cucumber in half lengthwise and gently scoop out seeds using the tip of a spoon (be careful to only remove the seeds and not too much of the flesh)​

250g firmer style ricotta (best quality you can afford) ​ Chotto Motto Crispy Chilli Oil (or your preferred chilli oil option)​

“

Give your cucumber halves a couple of whacks with a rolling pin to introduce texture (put skin up and cover with a clean dry tea towel first to minimise mess) then slice into thick-ish batons​ Assemble batons around the outside of a cute serving plate ​ Spoon ricotta into the centre of same cute plate​ Pour copious amounts of chilli oil on top of the ricotta ​ Serve immediately for scooping

Creamy, spicy, and no-fuss.”

Jacqui, People Team​

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Workwear Group | THRIVE | Recipe Book 2023

Fish Ceviche Ingredients​

Method​

100g kingfish (cut in small thin slices)​

Let the fish soak in a mix of the coconut cream, 50 ml lime juice, 2 tablespoons of fish sauce, and 4 shredded kaffir limes for an hour.​

200ml coconut cream​ Fish sauce​ 6 shredded kaffir lime leaves​ 75ml lime juice​ 1 green chilli​ Garlic (1 clove)​ Fried shallots ​ Coriander bunch

Meanwhile, use a food processor to make green nam jim using 1 clove of garlic, a bunch of coriander, the remaining lime juice and a splash of fish sauce, until it looks like a thick green pesto.​ Serve the fish on a flat plate, pour over some of the coconut mixture and top with nam jim, shallots, the remaining shredded kaffir lime leaves and a few coriander leaves.​

Workwear Group | THRIVE | Recipe Book 2023

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Mains 14

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Workwear Group | THRIVE | Recipe Book 2023

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Chicken & Sucuk Paella​ Ingredients​

Method​

2.5 cups chicken stock​

Cook the sucuk, and transfer to a plate. ​

2 sucuk (Turkish sausage), thinly sliced ​

Cook the chicken and transfer to a plate.​

4 chicken thigh cut small​ 1 red onion, finely chopped​ 1 red capsicum, finely chopped​ 2 ripe tomatoes, finely chopped​ 2 tsp sweet paprika​ 1-2 tbsp tomato or capsicum paste (to your liking)​ 1 cup rice​ 1 cup fresh peas or frozen peas​ Flat-leaf parsley leaves, to serve​

Add the onion and capsicum to the pan and cook until onion softens. ​ Add the tomato and paprika and cook, until aromatic. ​ Return the sucuk and chicken and stir to combine. Sprinkle over the rice and pour over the chicken stock and tomato/capsicum paste. ​ Bring to the boil. Reduce heat to low and cook, uncovered, for 15 minutes or until rice is tender and liquid is almost absorbed. ​ Scatter peas over the rice and cook, covered, for 5 minutes or until liquid is absorbed. ​ Remove from heat and add parsley. ​ ​

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Homemade Pasta​ Ingredients​

Method cont.

2 cups all purpose flour​

it’s too sticky, dust more flour onto your work surface.

Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.​

2 large eggs​ ½ tsp salt​ Use one half of an egg shell and fill with olive oil​

Method​ Place the flour on a clean work surface and make a nest. Add the eggs, olive oil, and salt to the centre and use a fork to gently break up the eggs, gently bring the flour inward to incorporate.

Continue working the dough with your hands to bring it together into a shaggy ball.​ ​ nead the dough for about 5 K minutes, it should become cohesive and smooth. If the dough still seems too dry, sprinkle your fingers with a tiny bit of water to incorporate. If

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​Dust 2 large baking sheets with flour and set aside.​ ​ lice the dough into four pieces. Gently flatten one into S an oval disk. Run the dough through the Pasta roller three times on level 1 (the widest setting), if you have one, or you can just use a rolling pin.​ ​ et the dough piece onto a countertop or work surface.

S Fold both short ends in to meet in the centre, then fold the dough in half to form a rectangle.​ ​ un the dough through the pasta roller several times so R that it becomes thinner (or use a rolling pin)​ ​ ay half of the pasta sheet onto the floured baking sheet L and sprinkle with flour before folding the other half on top. Sprinkle more flour on top of the second half. Every side should be floured so that your final pasta noodles won't stick together.​ ​Repeat with remaining dough.​ ​ un the pasta sheets through the Pasta Cutter R Attachment – or simply use a knife to cut into ribbons.

Repeat with remaining dough. Cook the pasta in a pot of salted boiling water for 1 to 2 minutes.​

Workwear Group | THRIVE | Recipe Book 2023

Workwear Group | THRIVE | Recipe Book 2023

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Tash's Go-to Ham Glaze​ Ingredients​

Method​

1 x 400g jar of fig jam (preferably Bonne Maman brand)​

Add ingredients into a small saucepan. Over medium to low heat, warm until the jam and honey has melted and come together. ​

½ cup honey​ 1 tbsp Dijon mustard (optional)​

Cover your ham and cook away in oven, remember to baste every 15 minutes to ensure maximum flavour.​

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Easy Tomato Pasta Sauce​ Ingredients​ 1 bunch of fresh basil​ 1 medium onion​ 2 cloves of garlic​ 1 kg tomatoes​ 1 tbsp of red wine or balsamic vinegar​ Olive oil​ A small wedge of parmesan cheese​

Method​ cont.

Stir in the garlic and basil stalks for a few minutes, then add the fresh tomatoes and the vinegar.​ Season with a tiny pinch of salt and pepper, then continue cooking for around 15 minutes, stirring occasionally.​ Stir in the chopped basil leaves, then reduce to low and leave to tick away.​

Method​ Pick the basil leaves onto a cutting board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.​ Peel and finely slice the onion and garlic. Cut the tomatoes in half, then roughly chop them​ Put a saucepan on medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.​ 22

Carefully fill large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.​ Add the pasta and cook until it is al dente. This translates as “to the tooth” and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Fresh pasta only takes about 5 mins ​ Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and tip the spaghetti back into the pot.​ Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.​ Serve with the reserved basil leaves sprinkled over the top and finely grate the cheese and then sprinkle over.​ Workwear Group | THRIVE | Recipe Book 2023

Workwear Group | THRIVE | Recipe Book 2023

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“

Aside from the time to marinate they are so easy and use mostly what you already have in the pantry" Esther, Finance team

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Workwear Group | THRIVE | Recipe Book 2023

Chicken Gyros & Tzatziki​ Ingredients​

Method​

1 kg chicken thigh fillets cut into thick strips or small full fillets​

Place the marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.​

6 pita breads​ Marinade​ 6 large garlic cloves ​ 1 tbsp white wine vinegar ​ 3 tbsp lemon juice​ 1 tbsp extra virgin olive oil​ 3 tbsp Greek yogurt ​ 1 1/2 tbsp dried oregano​ 1 tsp salt​ Black pepper​ Tzatziki​ 2 cucumbers (to make about 1/2 – 3/4 cup grated cucumber after squeezing out juice)​ 1 1/4 cups Greek yoghurt ​

Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.​ Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.​ Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.​ Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).​

1 tbsp extra virgin olive oil ​

Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.​

1 garlic clove , minced​

Serve with your favourite Greek salad and chips.

1 tbsp lemon juice​

Salt & pepper to taste​

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Basil-icious Pesto Pasta​ Ingredients​

Method​

Pesto sauce​

Bring a large pot of water to boil with the pinch of salt​

1/3 cup pine nuts – can be toasted or untoasted ​ 1/2 cup parmesan​ 2 cups basil leaves​ 2 garlic gloves​ 1/4 cup extra virgin olive oil​ Pinch of salt and pepper​ Pasta​ 300g of your favourite pasta​ Pinch of salt​ 1/2 cup pasta cooking water​ Burrata ​ Fresh basil for garnish​ ​

Add the pasta and cook to just before the length of time on the packet (If it says 10 minutes cook for 9 minutes only)​ While the pasta is cooking place all pesto sauce ingredients into a food processor or blender and blitz until finely chopped​ Add pesto to a frying pan and warm up on a low heat while the pasta cooks​ When the pasta is almost ready scoop out 1/2 cup of pasta cooking water and add only half of it (quarter cup) to the pesto in the frying pan​ Drain the pasta in a colander, then add to the frying pan​ Toss to coat the pasta in pesto, adding more reserved pasta cooking water if required until the pasta is silky and saucy​ To serve, add the burrata cheese to the middle of the pasta and cut it open. Season with some olive oil and basil leaves and enjoy!​

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“

My pasta of choice is Mafalde!"

Mel, Uniforms Marketing team​

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Portugese Chicken Stew​ Ingredients​

Method​

1.5 kg (3 1/3 pounds) chicken cut into pieces​

In a large saucepan, sauté on a mediumlow heat the olive oil and the sliced onion until starts to turn slightly golden, stirring occasionally. Add the peeled tomato cut into small chunks, peeled carrot cut into small pieces and the chopped garlic. Stir and cook on a low heat until the tomato start to break down, stirring occasionally.​

3 medium ripe tomatoes​ 100ml (1/2 cup) olive oil​ 150ml (2/3 cup) white wine​ 2 medium carrots​ 4 cloves of garlic​ 1 tsp nutmeg​ 1/2 tsp pepper​ 1 large onion​

Add the chicken and season with salt, pepper, nutmeg, tomato pulp and white wine. Stir, cover the pan with a lid and simmer for about 50 minutes.​

Coriander ​

Sprinkle with chopped coriander, turn off the heat and serve with white rice, boiled potatoes or bread.

Salt ​

​

100g (3 1/2 ounces) tomato pulp​

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Prawn & Prosciutto Linguine​ Ingredients​

Method​

Extra virgin olive oil

On a high heat, bring a large pot of generously salted water to the boil. Add linguine when boiling and cook until al dente. ​

80g of prosciutto ​ 250g dried linguine pasta (also works with spaghetti and angel hair pasta)​ 300g of raw prawns (already peeled and deveined)​ 1 chilli (or more if you like) – thinly sliced​ 3-4 garlic cloves – thinly sliced​ Decent handful of parsley – finely chopped​ 1 lemon ​ Salt and pepper to taste

Heat frypan on medium/high heat with a decent glug of olive oil. Add prosciutto (whole slices) and fry on both sides until crispy. Usually only 2 -3 minutes, then remove and drain on paper towel.​ Once prosciutto has cooled slightly, pile up the pieces and roughly chop. ​ Using the same frypan, return to a medium heat.

Add a bit more oil and fry off the chilli and garlic until fragrant, approximately 1 – 2 minutes. Add prawns and cook for a couple of minutes on each side until just cooked through and you get a nice golden colour. Remove frypan from the heat.​ By now, linguine should be done. Do not drain the water! Instead, using tongs, transfer the pasta from the pot to the frypan with prawns and mix together.

Pull over a few large ladles of starchy pasta water and stir continuously to emulsify. ​ Add in chopped prosciutto, parsley and a good squeeze of lemon. Mix well to make sure all well incorporated. Make sure to keep adding pasta water if starting to look dry. You want it silky and saucy.​ Season to taste with salt, pepper and more lemon.

Does need a decent hit of salt, so don’t be shy!​ Divide into bowls and finish with a swirl of extra virgin olive oil and some fresh parsley.

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“

Goes bloody brilliantly with a nice glass of white wine!"

Naomi, New Business NZ​

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Salads & Sides 32

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Workwear Group | THRIVE | Recipe Book 2023

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Vanuatu Quinoa Salad​ Ingredients​

Method​

1 cup uncooked quinoa (cook as per packet instructions)​

Cook quinoa as per packet instructions and allow to cool slightly​

1 Chorizo – cut in half lengthways and diced​

Whilst the quinoa is cooking, fry chorizo in a large pan for 5-6 minutes (or until browned all over) *Do not wipe out oils that have come out of chorizo if you are cooking chicken – you will use this for the chicken​

1 tin black beans (drained)​ 1 punnet (250g) mini-Roma / cherry tomatoes – cut in half​ ¼ red cabbage – finely shaved​

Combine all other salad ingredients into a large bowl and add in quinoa when it is slightly cooled and cooked chorizo that has slightly cooled​

¾ cup of pumpkin seeds (pepitas)​

Toss salad with jalapeno vinaigrette and serve ​

4 spring onions – chopped​

If adding chicken, cook chicken strips in the same pan you cooked the chorizo in for 6-8 minutes or until cooked through​

1 bunch chopped coriander (*If you don’t like coriander, replace with parsley)​ You can also add 800g chicken breasts, cut into strips; coat in salt and pepper and 3 heaped teaspoons of sweet smoked paprika

Top chicken onto salad and dollop some natural yoghurt over the top and a squeeze of lemon

“

My husband and I went on holiday to Vanuatu and ate this salad. I loved it and took a photo of the menu and came home and recreated it."

Michelle, People Team​

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Workwear Group | THRIVE | Recipe Book 2023

Jalapeno Vinaigrette NB: Isn’t too spicy – but scrape seeds out of some or all if concerned

Ingredients​

Method​

3 Jalapeno peppers/chillies (blackened over flame/ stove or in a pan *then put in a bowl, covered with cling wrap to sweat, then peel the skins off and chop​

Blacken peppers/chilies over flame/ stove or in a pan, then put in a bowl, covered with cling wrap to sweat​

1 tbsp coarsely chopped coriander​

Peel skins off peppers/chilies and chop​

1 tbsp coarsely chopped spring onions​

Put all in a jar and shake to create the vinaigrette​

2 tbsp fresh lemon juice​ 3 tbsp extra virgin olive oil​ Salt and pepper​

Workwear Group | THRIVE | Recipe Book 2023

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Kale Salad​ Ingredients​

Method​

Salad Dressing​

Start of by preparing ½ cup carrot (cut up) and your tin of chickpeas. Make sure to drain all excess liquid from the chickpeas before placing on an oven tray or in your air fryer with some olive oil and salt.​

2 tsp minced ginger​ ½ cup raw carrot​ ¼ tsp salt​ 2 tsp white wine vinegar​ 1 tbs honey​ 1 tbs minced garlic​ ¼ cup olive oil​ 1/3 cup water​ ​Salad​ 1 bunch of kale​ 1 carrot, grated​ 1 apple julienned ​ 1 can chickpeas​ ½ avocado, diced​ 1 red onion​ 1 lemon​ Substitutes/ Alternatives.

Apple can easily be substituted for pomegranate or cranberries depending on what you want to serve with your salad. Apple works great with pork or chicken. If carrot ginger dressing isn’t your style, try swapping it for a balsamic glaze, with fresh pomegranate, fetta and chopped orange. For something more filling or to spread further for big family gatherings – serve your salad on a bed of quinoa and brown rice, or add roast pumpkin.

Air fry for 20 mins at 200 degrees/place in oven for 3040mins at 180 until chickpeas are golden and crunchy and carrots are soft to touch.​ Whilst this is cooking combine remaining salad dressing ingredients in a small blender and add roasted carrot once ready. Blitz until smooth. Add more water as necessary until you achieve desired consistency.​ Kale can be quite bitter if not prepared properly. Chop your kale into bite-sized pieces and make sure to remove the stalk. Place in a bowl.​ Squeeze the juice of 1 lemon, a drizzle of olive oil and a sprinkle of salt in with Kale Salad VERSATILE your kale. Proceed to massage this mix into the kale until it becomes much softer (wilted).​ Add 1 grated carrot, 1 red onion sliced, avocado and your julienned apple pieces.​ Once chickpeas are crispy add these to your salad mix, along with your salad dressing.​ Give this a good mix and let it sit for 30 mins in the fridge so that the kale has time to soak in the dressing. ​ Serve!​

Workwear Group | THRIVE | Recipe Book 2023

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Glazed Roasted Carrots​ Ingredients​

Method​

1kg carrots, washed, peeled, and ends cut off​

Preheat the oven to 200°C.​

3 tbsp butter, vegan butter, or ghee (clarified butter)​

Cut each carrot diagonally into 3-4 pieces. (If your carrot is very thick, cut your pieces in half lengthwise to promote even cooking)​

3 tbsp pure maple syrup​ 1 clove garlic, finely minced​ 1/4–1/2 tsp kosher salt​ 1/4–1/2 tsp pepper​ Optional: minced fresh parsley, for garnish​ Optional, for garnish: 1/2 tbsp fresh herbs (parsley or dill) or 1/2 tsp. freeze-dried parsley.

Wash and peel your carrots.​

In a large saute pan, gently melt butter, vegan butter or ghee.​ Add maple syrup and stir to combine.​ Add garlic, 1/4 tsp. salt, and 1/4 tsp. pepper and stir about 1 minute.​ Add carrots and carefully stir to coat with the glaze mixture.​ Pour carrots and glaze mixture out onto a baking sheet/sheet pan in a single layer and distribute as evenly as you can to allow air flow and better roasting.​ Roast 20 minutes. Stir carrots and roast another 20 minutes or until the carrots are tender.​ Turn heat up to the BROIL setting and broil carrots 2-5 minutes to give them a browned finish. (Watch carefully so they don’t scorch!)​ If desired, season with additional salt and pepper, and sprinkle with fresh herbs.

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Red Cabbage Salad​ Ingredients​

Method​

2/3 red cabbage, thinly sliced (I usually buy a half cabbage and discard the centre parts that become quite course)​

Stir all ingredients to combine​

1 red capsicum, cut into thin strips about 3-4cm in length​ 1 cup peas (frozen is fine)​ 2/3 cup pepitas​ ​Dressing:​ 1 tbsp olive oil​ 1 tbsp soy sauce​

Recommend that the dressing is added just before serving, if preparing in advance (the soy and mustard can separate in the salad if it sits for too long) then keep your dressing in a jar and pour on top when you’re ready.​

1 tsp Dijon mustard​ 1 garlic clove, crushed​ Pinch of salt​

Workwear Group | THRIVE | Recipe Book 2023

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Vietnamese-style Salad with Dipping Sauces​ Ingredients​

Method​

Savoury topping:

Brown mince (or protein option), add all the ingredients and cook until mince is thoroughly cooked​

500g -1kg of any Mince (can be sub for seafood/ firm tofu or any meat option)​ 1-2 tsp soya sauce (to personal taste)​ 1-2 garlic cloves finely chopped​ 1 sliced small onion or shallots​ A 2-3cm piece of finely chopped up fresh ginger​ 1 tsp sugar (optional)​ 1/2 tsp salt (optional)​

If using all sauces and fresh ingredients, the mince doesn't need to be seasoned as much - unless you quite like the stronger flavours. It also can be sub for fish pieces, prawns, crayfish or sliced meats etc. seasoning will be pretty much the same​

1/2 tsp Chinese five spice (optional)​ Salad Any form of vegetable you like (julienned carrots, cucumber, salad leaves, bean sprouts, cabbage, sliced tomatoes/onions etc…)​ Fresh garnishes (spring onions, coriander, mint, Vietnamese mint, Thai mint, more lemon or lime wedges etc)

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Use all the fresh salad ingredients and any type of noodle (udon, vermicelli thin or thick etc) or rice. Place noodles or rice first into the large bowls, add in your salad on top, then your meat (or meat free) topping, followed by the sauces, herbs and sprinkled with the shallots/chopped nuts​

Most of this can be done all in advance and can be served cold​

Workwear Group | THRIVE | Recipe Book 2023

Dipping Sauce (Nuoc Mam Cham)

Coconut Sauce

Ingredients​

1 tsp salt​

3-4 Lemons (+/- limes)​

1/2 tsp sugar ​

2 tbsp sugar​

1 can of coconut milk or cream (if using milk, you may need reduce salt to ¾ tsp)​

Ingredients​

1-2 tbsp fish sauce​

1x finely chopped spring onion​

1-2 chillies, mild red/green​ Garlic 2 cloves, crushed​ Ginger (equivalent to 1 clove garlic), grated​ Shredded/julienned carrot for garnish​ Method​ Juice lemons, add sugar, mix to sweet sour taste​ Add rest of ingredients, adjust ingredients to taste​ (Can cheat by using sweet chilli sauce instead of fresh chillies and use less sugar)

Method​ Add salt, sugar & coconut to saucepan and gently simmer to reduce to a thicker consistency (if short on time add 1 tsp. cornflour mixed with equivalent cold water to thicken quickly).​ Stir in the spring onions before serving. ​ Taste after adding the salt, as you may not need the sugar - it’s a savoury sauce.

“

The trick with this salad is to have two different types of sauces the coconut sauce and the dipping sauce above drizzled over your salad.

I also like to sprinkle deep fried shallots and salted crush nuts on top for more crunch.”

Giao, Merchandising NZ team

Workwear Group | THRIVE | Recipe Book 2023

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Tash’s Potato Salad​ Ingredients​

Method​

1 kg baby potato (any variety)​

Wash potatoes and cut into quarters or halves depending on the size. Place in large saucepan with plenty of cold water. Bring to the boil over high heat and cook for about 15-20 minutes or until tender (able to push a fork through without resistance). Drain and set aside to cool.​

5 pieces of streaky bacon cut into small strips or diced (or up to 10 if you are a bacon lover)​ ½ onion diced ​ 1 cup sour cream​ 1 cup of whole egg mayo​ 1 garlic clove crushed​ 1 tbsp Dijon mustard​ 1 tbsp of apple cider vinegar (or lemon juice)​ ¼ cup dill chopped​ ¼ cup parsley chopped​ 3-4 spring onion thinly sliced (greens only)​ Salt and pepper to taste

Cook the bacon in a saucepan. Set aside to cool once crispy. Do not add oil into the pan unless it is absolutely needed. ​ Using the same saucepan, cool the onions until caramelised. Only add additional oil to the start of cooking if needed, olive oil works best in this case.​ Add sour cream, mayo, garlic, Dijon mustard and apple cider vinegar in a jug and whisk together with a fork. Taste. Season with salt and pepper to your taste.​ Once everything has cooled, add potatoes, bacon, and onion to a large serving bowl. Add dill, parsley, and spring onion. Pour about half of the dressing and mix. Add more dressing as needed.​ Note: you can make up to step 4 a day or two before and keep in the fridge to save time on the big day. Then simply pull it all together on the day with step 5.

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“

The dressing (step 4) is also yummy in a pasta salad."

Natasha, Professional Services team​

Workwear Group | THRIVE | Recipe Book 2023

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“

Mix up the herbs to suit your taste – try basil, thyme or lemon thyme, instead of parsley."

Rachel, Uniforms Marketing team​

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Workwear Group | THRIVE | Recipe Book 2023

Garlic & Herb Butter Smashed Potatoes​ Ingredients​

Method​

1.5 kg baby potatoes, washed​

Preheat oven to 200C/180C fan forced. Line 2 large baking trays with baking paper.​

2 tbsp extra virgin olive oil​ 40g (1/2 cup) finely grated parmesan​ Garlic & herb butter​ 100g butter, chopped, at room temperature​ 2 garlic cloves, crushed​ 1 lemon, rind finely grated​ 2 tbsp chopped fresh continental parsley​ 1/4 cup chopped fresh chives

Place potatoes in a large saucepan and cover with cold water. Season with salt. Bring to the boil over high heat. Boil for 10 minutes or until just tender. Drain. Set aside in a colander to cool.​ For the garlic and herb butter, place the butter, garlic, lemon rind, parsley and 2 tbs chives in a bowl. Season. Stir to combine.​ Divide the potatoes among the prepared trays. Use the palm of your hand to squash slightly. Drizzle with oil and sprinkle with parmesan. Season. Roast for 30 minutes or until golden.​ Top potatoes with butter mixture. Roast for a further 15-20 minutes or until golden and crisp. Sprinkle with remaining 1 tbs chives.

Workwear Group | THRIVE | Recipe Book 2023

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Mediterraneanstyle Mango Salad Ingredients​

Method​

2 cups baby spinach​

In a large bowl combine the spinach, cucumber, bell pepper, mangos, shallot, pomegranate seeds, and herbs. Season with kosher salt, black pepper, Aleppo pepper flakes.​

½ English cucumber, halved and sliced into half moons​ 1 small red bell pepper, cored and thinly sliced​ 2 ½ pounds fresh ripe mangos, peeled and sliced (about 4-5 mangos)​ 1 shallot, halved and thinly sliced​ 1 cup pomegranate seeds​

Add the lime juice and about 2 tablespoons of extra virgin olive oil. Toss to combine.

Taste and adjust seasoning.​ Transfer the salad to a serving plate.

Sprinkle more pepper flakes all over. Serve immediately.

½ cup chopped fresh cilantro​ ½ cup chopped fresh mint​ Salt and pepper​ 1 to 2 tsp Aleppo pepper​ Juice of 1 large lime​ Extra virgin olive oil

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Workwear Group | THRIVE | Recipe Book 2023

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Desserts

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Workwear Group | THRIVE | Recipe Book 2023

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Christmas Fruit Wreath​ Ingredients​

Method​

Toothpicks​

Wrap wreath in foil, poke the toothpicks through the wreath add the fruit, star biscuit and ferrero rochers all around. Place wreath on board.

1 polystyrene foam wreath (you can get these at Spotlight) Aluminium foil ​ Shaped cookie cutters Ferrero rochers​ Chopping Board – for presentation​ Star-shaped biscuits Fruit Green grapes​ Watermelon​ Strawberries​ Cherries​ Melon​ Boysenberries​ Raspberries​ Blue berries​

“

This festive recipe is easy to make and it looks amazing on the table."​ Irene, Design team

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Hot Milk Sponge Cake​ Ingredients​

Method​

1 cup flour​

Beat eggs with electric mixer until thick and light (about 15 minutes). Add sugar gradually while mixing, and mix well. ​

2 eggs​ 1 cup caster sugar​ 1 tsp baking powder​

Add dry sieved ingredients to egg mixture. ​

Pinch of salt​

Melt butter and milk in a saucepan until mixture is warm. ​

1 tbsp butter​

Add milk mixture to batter (this must be done quickly).​

½ cup milk​

Line cake tin with baking paper, add batter to tin and bake in 180 degrees C oven for 30-40 minutes or until skewer inserted comes out clean. ​

Note: Cake can be used in many different ways eg; iced with butter cream or chocolate ganache, used in trifle or tiramisu, used as the base for making stacked or tiered cakes. ​ Tip: try adding in flavours of your choice, vanilla extract, chocolate chips etc

Remove from cake tin and allow to cool.

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Christmas Pudding​ Ingredients​ 150g currants​ 150g sultanas​ 150g roughly chopped prunes​ 175ml pedro ximenez (good quality) sherry​ 100g plain flour​ 125g fresh breadcrumbs​ 150g butter​ 150g dark brown sugar​ 1 tsp ground cinnamon​ ¼ tsp ground cloves​ 1 tsp baking powder​ Grated zest of 1 lemon​ 3 large eggs​ 1 cooking apple (peeled and grated)​ 2 tbsp honey​ 125ml vodka/brandy (to flame the pudding)​

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Method​ You will need a 1.7 litre pudding basin with a lid.​​ Put the currants, sultanas and chopped prunes into a bowl with the Sherry, swill the bowl a bit, then cover with clingfilm and leave to steep overnight or for up to 1 week.​ When the fruits have had their steeping time, put a large saucepan of water on to boil, and butter your heatproof pudding basin remembering to grease the lid, too. Line with baking paper.​ In a large mixing bowl, combine all the remaining pudding ingredients (except the vodka/brandy stirring to mix.​ Add the fruits, scraping in every last drop of liquor with a rubber spatula, and mix to combine thoroughly.​ Scrape and press the mixture into the prepared pudding basin, squish it down and put on the lid. Then wrap with a layer of foil so that the basin is watertight, then either put the basin in the pan of boiling water (to come halfway up the basin) and steam

Workwear Group | THRIVE | Recipe Book 2023

Method cont. for 5 hours, checking every now and again and adding boiled water from the kettle if necessary.​ When it’s had its 5 hours, remove carefully and, when cool, unwrap the foil, and put the pudding in its basin somewhere out of the way in the kitchen (I use the fridge or freezer) until Christmas Day.​ On the big day, rewrap the pudding (still in its basin) in foil and steam again, this time for 3 hours. ​

Workwear Group | THRIVE | Recipe Book 2023

To serve, remove from the pan or steamer, take off the lid, put a plate on top, turn it upside down and give the plastic basin a little squeeze to help unmould the pudding. Then remove the basin.​ Then heat the vodka/brandy in a small pan (or the microwave) and the minute it’s hot, but before it boils turn off the heatpour the flaming vodka over the pudding pour the hot vodka over the pudding and then light the pudding​ Serve with ice cream/cream/custard ​

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Gluten Free Christmas Pudding​ Ingredients​

Method​

Pudding base​

Combine the fruit and alcohol (fruit mix) in a small bowl and leave to soak while you prepare the rest of the pudding mix.​

2/3 cup (70g) coconut flour​ 1/2 cup (35g) psyllium husk​ Grated zest of 1 small orange and 1 small lemon​ 1/3 cup lemon juice​ 2 tbsp almond meal​

​ hisk together the eggs, milk, lemon W juice, vanilla and treacle. Stir through the remaining ingredients and mix well. Finally, stir through the fruit-alcohol mixture until well combined​

1 cup treacle (honey or golden syrup)​

Pour mixture into 1.5 litre capacity pudding bowl, making sure that there is a minimum of 2.5cm space at the top of the bowl to allow the pudding to expand. Cover the top of the bowl with a sheet of grease-proof paper and secure this with a rubber band and string.​

1/2 tsp sea salt​

Steam the pudding ​

120g butter; room temperature and cut into small chunks (or butter substitute)​

Immerse pudding into a large cooking pot and fill pot with water so that it reaches halfway up the bowl. Cover cooking pot with tight-fitting lid and place on stove-top. Bring the pot to a gentle boil and continue to cook for a minimum of three hours. Check water levels regularly. The pudding is cooked when the sago balls become clear and a skewer comes out clean.​

1 tsp vanilla essence​ 1/4 cup finely grated sweet potato​ 1/2 tsp baking powder​

3 eggs, whisked​ 1/2 cup sago tapioca balls​ 1 cup milk (use a quality almond milk for dairy-free)​ Fruit mix​ 5 tbsp currants​ 4 tbsp sultanas​ 5 medjool dates; pitted and finely chopped​

To serve ​ Serve warm with cream and fresh berries or cherries.

1 tbsp marsala 1 tsp brandy Workwear Group | THRIVE | Recipe Book 2023

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Crushed Raspberry Semifreddo (Ice Cream Log)​ Ingredients​

Method​

Semifreddo​

Semifreddo​

2 eggs​

Grease a wide loaf tin (6cm D x 19cm L x 9cm W) and line it with baking paper, leaving a 5cm overhang at each long end. ​

5 egg yolks​ 75g (1/3 cup) caster sugar​ 1 tsp vanilla bean paste​ 500ml (2 cups) thickened cream​ 300g fresh raspberries, plus extra to serve​ 1 tbsp sugar​ Freeze-dried raspberries, crushed to serve​ Meringue kisses​ 2 egg whites at room temp​ 110g (½ cup) caster sugar​ ½ tsp white vinegar​ Pink gel food colouring

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Place eggs, egg yolks, sugar and vanilla in a heatproof bowl. Place bowl over a saucepan over simmering water over low heat. Using handheld beaters, whisk for 4 minutes or until thick and creamy. Remove from heat and whisk for a further 3 minutes, or until cool. ​ Place cream in a large bowl and whisk until thickened. Add the egg mixture into the cream and gently fold to combine. ​ Place half the raspberries and sugar in a small bowl and crush with a fork. Add the crushed raspberries to the cream mixture and gently fold to combine.

Pour into prepared tin, scatter with remaining raspberries (they will sink as it freezes). Cover and freeze overnight. ​

Workwear Group | THRIVE | Recipe Book 2023

Method​ Meringue Kisses ​ Preheat oven to 150°C fan forced. ​ Place egg whites in the bowl of an electric mixer. Whisk on high speed until stiff peaks. ​ Gradually add sugar a tablespoon at a time, making sure the sugar is dissolved between each addition. Once all the sugar is added, use a spatula to scrape down sides of bowl. Whisk for a further 6 minutes, or until mixture is thick and glossy. ​ Add the vinegar and whisk for further 2 minutes. Brush 3 stripes of pink food colouring into a piping bag fitted with a 1cm nozzle. Add meringue mixture. Line a baking tray with baking paper and pipe meringue kisses onto tray.​ Place kisses in oven, reduce oven temperature to 120°C fan forced and bake for 30 minutes or until dry. ​ Invert semifreddo onto a serving platter and top with meringue kisses, extra raspberries and crushed freezedried raspberries. Serve immediately.

Workwear Group | THRIVE | Recipe Book 2023

Tip: Semifreddo will keep in the freezer for up to 3 months. ​

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“

This recipe was born out of my failure to separate 4 consecutive eggs while making meringues - I had 13 egg yolks to do something with and here we are."​ Shantih, Uniforms Marketing team

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Chocolate Mousse​ Ingredients​

Method​

2 cups chilled heavy cream​

Heat ¾ cup cream in a heavy saucepan until hot.

Whisk together egg yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.​

4 large egg yolks​ 3 tbsp sugar​ 1 tsp vanilla extract​ 210g fine-quality bittersweet chocolate (not unsweetened), chopped

Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water, stirring frequently. Whisk custard into chocolate until smooth, then cool. ​ Beat remaining 1 ¼ cups cream with electric mixer until it just holds stiff peaks. Whisk ¼ of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.​ ​ poon mousse into 8 (180g) ramekins top with S shaved chocolate and chill, covered, for at least 6 hours. Let stand at room temperature for 20 minutes before serving.

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Boiled Christmas Fruit Cake​ Ingredients​

Method​

250g sultanas​

Line a 20cm round cake tin.​

250g raisins​

Put all fruit, butter, sugar, spices, soda and water into a saucepan. Bring​

250g currants​ 125g prunes pitted​ 60g cherries dried​ 60g mixed peel (optional)​ 125g raw almonds​ roughly chopped​ 1 tsp cloves ground​ 1 tsp ginger​ 2 tsp nutmeg​ 4 tsp cinnamon​ ½ tsp bicarb soda​ ½ cup water​

just to the boil then simmer for 5 minutes.

Stir to ensure nothing catches​ the bottom of the saucepan.​ Cool and leave overnight​ Add brandy, nuts, eggs and flour. Mix thoroughly, and pour into prepared​ tin and cook in low oven at 120°C for six hours.​ Test with skewer to ensure cooked through, allow to cool in tin.​ Wrap in tea towel or foil and store for up to six months.

250g butter​ 250g rapadura (or brown) sugar​ ¼ cup brandy​ 3 eggs​ 250g plain flour

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Easy Pavlova​ Ingredients​

Method​

4 large egg whites​

Preheat the oven to 150 degrees C.​

1 ¼ cups white sugar​

Line a baking sheet with parchment paper; draw a 9-inch circle on the parchment paper.​

2 tsp cornstarch​ 1 tsp vanilla extract​ 1 tsp lemon juice​ 1 pint heavy cream​ 6 kiwi, peeled and sliced

Beat egg whites in a glass, metal, or ceramic bowl until stiff but not dry. Gradually add sugar, about 1 tablespoon at a time, beating well after each addition. Continue beating until meringue is thick, white, and glossy.​ Gently fold in cornstarch, vanilla extract, and lemon juice.​ Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge and build the edge slightly. This should leave a slight depression in the center.​ Bake in the preheated oven until meringue is dry and sounds hollow when tapped, about 1 hour.

Cool on a wire rack.​ Beat heavy cream in a medium bowl until stiff peaks form; set aside. Remove meringue from the parchment paper and place on a flat serving plate.​ Fill center of meringue with whipped cream and top with kiwi slices.​ Top with fruit and enjoy!

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Christmas Bombe Alaska​ Ingredients​

Method​

1L ctn Coles rum and raisin icecream, softened slightly​

For cake, preheat oven to 180C/160C fan forced. Grease and line a 37.5cm slice pan.

Combine flours, sugar, ginger, spice and bicarb in a bowl. Stir in butter, syrup, egg and milk. Pour into pan. Bake for 15 minutes.

Cool.​

500ml chocolate ice-cream, softened slightly​ Gingerbread cake​ 300g (2 cups) plain flour​ 75g (1/2 cup) self raising flour​ 155g (3/4 cup) brown sugar, firmly packed​ 1 tbsp ground ginger​ 1 tsp mixed spice​ 1/2 tsp bicarbonate of soda​ 125g butter, melted​ 250ml (1 cup) golden syrup​ 2 eggs, lightly whisked​ 125ml (1/2 cup) milk​ Italian meringue​ 315g (1 1/2 cups) caster sugar​ 125ml (1/2 cup) water​ 4 eggwhites, at room temperature​

Cut cake in half crossways. Use 2L pudding basin base and top as a guide to cut out a large and small disc of cake. Cut discs in half horizontally. Cut remaining cake in half horizontally, then into 6 triangles.​ Line pudding basin with 2 layers of plastic wrap, allowing the sides to overhang. Place small disc of cake in base of basin. Place 3 cake triangles upright and up the side of the basin, trimming to fit.​ Place the remaining cake triangles upsidedown in the basin to fit between the upright triangles, trimming to fit. Use any remaining scraps of cake to fill in the gaps between the pieces.​ Spoon the rum and raisin ice-cream into the cake-lined basin. Use the back of a spoon to make a well in the centre. Place in the freezer for 2 hours or until almost firm.​

Pinch of cream of tartar 64

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Method cont.

Spoon chocolate ice-cream into the well. Smooth surface. Cover pudding with the large cake disc, trimming to fit. Cover surface with the overhanging plastic wrap and place in the freezer overnight to set.​

Whisk eggwhites and cream of tartar in a bowl until soft peaks form. When syrup reaches 120C, with beaters on low speed, gradually add syrup to eggwhite mixture. Increase speed to high. Whisk for 10 minutes.​

For meringue, stir sugar and water in a saucepan over low heat until sugar dissolves. Use a wet pastry brush to brush side of pan. Increase heat to medium. Cook for 3-4 minutes until mixture reaches 115C.​

Carefully lift the bombe from the basin using the overhanging plastic wrap.

Turn the pudding onto a serving plate.

Roughly spoon the meringue over the cake to cover. Use a cook’s blow torch to caramelise.

“

Note: instead of ‘Rum and Raisin’ ice-cream, I used ‘Connoisseur Butterscotch and Gingerbread’ ice-cream which is only available during the festive season.”

Natasha, Professional Services team

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“

I like to make and freeze this cake, as it comes out dense after its been frozen. But still delish when fresh."

Sarah, WWG NZ - Selling CODB Indirect

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Chocaholic Chocolate Cake​ Ingredients​

Method​

125g butter, softened​

Grease and line a 22cm round cake tin​

¼ cup sugar (I cut this down from ¾) ​

Cream Butter and sugar, beat in eggs one at a time, beat in vanilla and jam​

2 eggs​

Sift flower, baking powder and cocoa​

1 tsp vanilla essence ​

Dissolve baking soda in warm milk​

1/2 cup raspberry jam​

Fold dry ingredients into wet mixture, fold in chocolate chips and spoon into the tin ​

1 ¼ cups flour​ 1 tsp baking powder​ ½ cup cocoa powder​ 1 tsp baking soda​

Bake at 180 degrees for 45min.

Optional: Ice with butter cream.

1 cup milk, warmed (in microware for 1min)​ ½ cup chocolate chips

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Aunty Brenda’s Microwave Christmas Puddings​ Ingredients​

Method​

2 cups of mixed fruit​

Boil fruit, milk, sugar, mixed spice, margarine and treacle for 7-10 minutes​

2 cups of milk​ 6 generous tbsp of brown sugar​ 2 tsp of mixed spice​ 2 tbsp of margarine​ ½ cup treacle (2 tablespoons) 2 tsp of carb soda​ 1 cup of plain flour​ 1 cup fresh breadcrumbs​ 2 dessertspoons of vinegar

Cool​ Add: 2 teaspoons of carb soda​ 1 cup of plain flour​ 1 cup fresh breadcrumbs​ 2 dessertspoons of vinegar​ Line cups with Glad Wrap, 3 tablespoons of mixture per cup.​ Cook 6 cups at a time in microwave for eight minutes.​ Chill, wrap again in Glad Wrap and finish by tying in a Christmas serviette and ribbon.

This is a great gift option.

Reheat for 30 seconds per serve.

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Workwear Group | THRIVE | Recipe Book 2023

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Baking 70

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Cranberry & Pistachio Biscotti​ Ingredients​

Method​

¾ cup white sugar​

Preheat the oven to 300 degrees F (150 degrees C). Line a baking tray with parchment paper.​

¼ cup light olive oil​ 2 tsp vanilla extract​ 2 large eggs​ 1 ¾ cups all-purpose flour​ 1 tsp baking powder​ ¼ tsp salt​ 1 ½ cups pistachio nuts​ ½ cup dried cranberries

Mix sugar and oil together in a large bowl until well blended. Mix in vanilla extract, then beat in eggs. Combine flour, baking powder, and salt in a separate bowl; gradually stir into egg mixture until combined. Fold in pistachios and cranberries by hand.​ Divide dough in half. Form each piece into a 20 – 30 x 5 cm log on the prepared baking tray. Dough may be sticky; wet hands with cool water to handle dough more easily.​ Bake in the preheated oven until logs are light brown, about 35 minutes. Remove from the oven and set aside to cool for 10 minutes.​ Reduce oven temperature to 275 degrees F (135 degrees C).​ Cut logs on the diagonal into 3/4-inch-thick slices. Lay cut-side down on the baking tray.​ Bake until dry, 8 to 10 minutes.

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Coconut Cookies​ Ingredients​

Method​

120g butter softened​

Preheat oven to 150C fan forced.​

1 cup brown sugar​

Mix brown sugar, butter and vanilla untill smooth, then add egg until light and fluffy.​

1 tsp vanilla extract​ 1 cup almond meal​ 1/2 cup gluten-free self-raising flour​ 1/2 cup gluten-free plain flour​ 1 cup coconut flakes​

Add almond meal, then add flours and coconut. Mix well into dough.​ Roll out dough and cut into which ever shape is preferred.​ Place onto biscuit trays, baking paper recommend.

Bake for 8 minutes.

1 egg

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White Christmas Slice​ Ingredients​

Method​

500g white chocolate (I use a Lindt block but any cooking white chocolate will do)​

Place chocolate in a heat-proof bowl and cook in the microwave in one-minute bursts, stirring between each go, until it has melted. Alternatively, place bowl over a saucepan of simmering water and stir until melted.​

1 1/2 cups Rice Bubbles​

Add remaining ingredients to the melted chocolate and stir until combined.​

1 cup desiccated coconut​ 1 tsp vanilla extract/ paste​ 100g cranberries​ 100g slivered almonds (natural)​ 160g pistachios (natural)

Line a slice tin with baking paper. Pour mixture into tin and press down firmly. Refrigerate to set.​ Optional. Drizzle slice with melted dark chocolate. Slice into squares.

Note: you can really add anything into this. The last 3 ingredients are interchangeable, try different fruits or nuts. Or try a sweeter version with lollies, making it akin to a rocky road.​

Betty’s Roll​ Ingredients​

Method​

1 packet of malt biscuits​

Melt butter with the condensed milk.​

½ tin of condensed milk​

Crush the biscuits – add the butter mixture, with the rest of the ingredients.​

2 tbsp of cocoa​ 100g of butter​ Small pack of crushable mints​

Let the mixture cool then roll in to a log shape.​ Roll in coconut and cut in to bite-sized pieces.

Coconut for rolling

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ANZAC Biscuits​ Ingredients​

Method​

125g butter, chopped​

Combine butter and golden syrup in medium pan, stir over heat until butter is melted.​

2 tbsp golden syrup​ ½ tsp bicarb soda​ 2 tbsp boiling water​ 1 cup rolled oats​ 1 cup plain flour​

Stir in combined soda and water then remaining ingredients; mix well.​ Drop rounded teaspoons of mixture about 4cm apart on greased oven trays; flatten slightly.​

1 cup caster sugar​

Bake in slow oven about 20 minutes or until lightly browned.​

¾ cup coconut

Cool on trays.

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“

These never fail for me when I attempt them."

Thuy, Supply Chain teamn​

Workwear Group | THRIVE | Recipe Book 2023

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Best Ever Chocolate Brownies​ Ingredients​

Method​

185g unsalted butter​

Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl. ​

185g best dark chocolate​ 85g plain flour​ 40g cocoa powder​ 50g white chocolate​ 50g milk chocolate​ 3 large eggs​ 275g golden caster sugar

Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. ​ Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature. ​ While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas ​ Using a shallow 20cm square tin, cut out a square of kitchen foil (or non-stick baking parchment) to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.​ Chop 50g white chocolate and 50g milk chocolate into chunks on a board.​

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Method cont.

Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there. ​ Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle.

Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like. ​ Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. ​

Workwear Group | THRIVE | Recipe Book 2023

Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing.​ Finally, stir in the white and milk chocolate chunks until they’re dotted throughout. ​ Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. ​ Put in the oven and set your timer for 25 mins.

When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven. ​ Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base.

If you’re using a normal tin, lift out the brownie with the foil (or parchment). Cut into quarters, then cut each quarter into four squares and finally into triangles. ​

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Gingerbread Biscuits​ Ingredients​

Method​

125g unsalted butter, softened​

Place the butter and sugar in the bowl of an electric mixer and beat for 10–12 minutes or until pale and creamy. Scrape down the sides of the bowl, add the golden syrup, flour, bicarbonate of soda, ginger and mixed spice. Beat until a smooth dough forms. Allow to rest at least 30 mins before rolling out. Makes 1 quantity ​

​½ cup (90g) light brown sugar​ ​⅔ cup (230g) golden syrup​ ​ ½ cups (375g) plain (all-purpose) 2 flour, sifted​ ​ tsp bicarbonate of (baking) soda, 1 sifted​ ​2 tsp ground ginger​ ​1 tsp mixed spice​​ Icing:​ 1 egg white​ 1 tsp lemon juice​ 240g pure icing sugar

​ oll the dough out between 2 sheets of non-stick R baking paper to 5mm thick. Refrigerate for 30 minutes or until firm. ​​ Preheat oven to 140°C (275°F). Line 2 large baking trays with non-stick baking paper. Using a 5cm cookie cutter, cut 32 rounds from the dough, re-rolling as necessary. Place on the trays and bake for 18–20 minutes or until golden and dry to the touch. Allow to cool completely on the trays. Makes 32​ When completely cool – whisk the egg white with the lemon juice. Gradually add the sugar mixing well after each addition until smooth. Fill a piping bag with the icing (or cut a small hole in the corner of a plastic bag) and squeeze gently to pipe onto your gingerbread.

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Shortbread Biscuits Ingredients​

Method​

125g butter​

Cream the butter and sugar in small bowl with electric mixer until light and fluffy.​

¼ cup raw sugar​ 1 cup plain flour​ ½ cup cornflour

​Gradually beat in sifted flours.​ ​ nead on lightly floured surface for about 5 minutes K this makes the cooked biscuit crisp.​​ Roll pastry to about 2mm thickness and cut into desired shapes. If you don’t have a cookie cutter, you can use a glass to cut circular biscuits.​ Place onto a lightly greased oven tray, bake in a moderate over (180° C) for about 10 minutes or until golden.

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Drinks 82

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Angel’s Milk Cocktail Ingredients​ 1 full shot of almond essence​ 1 full shot of sake​ ½ shot of Frangelico​ ½ shot of cream (cannot substitute for milk)

Method​ Add ice into cocktail shaker.​ Add all ingredients in shaker and shake for about 30-60 seconds vigorously. Pour into glass.​ Sprinkle a line of cinnamon down the middle, about half a cm. Enjoy.

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Alcohol-free Pina Colada Smoothie Ingredients​

Method​

1 cup frozen pineapple​

Ensure pineapple, banana and any other fruit/veg is cut into chunks​

1 cup frozen banana​ 1 ½ cup coconut milk​ 1 tbsp vanilla protein powder​

Add ingredients to blender and blend​ Enjoy!

Option to add handful of spinach

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Spiced Chai Ingredients​

Method​

1 tbsp black pepper corns​

Grind pepper, cardamon and cloves in a mortar and pestle or blitz in a grinder until a fine powder. ​

6 tbsp ground cinnamon​ 2 tbsp ground ginger​ 2 tbsp cardamon pods​ 1 tbsp cloves​ ¼ nutmeg pod​ 4 cups roibos tea leaves​ 2/3 cup water (per person)​ 2/3 cup milk of choice (per person)​ Honey to taste

In a large bowl add ground spices, including cinnamon and ginger, grate in nutmeg, and add loose tea leaves. Stir well until all ingredients are combined. ​ Store in airtight bottle or container. ​ ​ To make tea:​ Combine water and milk in saucepan on high heat and add 1 heaped tsp of chai mix per person to milk mixture. Heat, stirring occasionally, until boiling. Strain tea through a fine sieve into a mug and sweeten with honey. Enjoy.

This makes a great gift!

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Spicy Italian Hot Chocolate Ingredients​

Method​

1/2 cup (50g) cocoa powder​

Combine ingredients in a bowl, then divide among 4 jars.​

1/3 firmly packed cup (80g) brown sugar​ 1 tbsp cornflour​ 1 tsp ground cinnamon​ 1/4 tsp dried chilli flakes​ 1 tsp ground allspice​ A pinch of sea salt

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​ ccompany each jar with the following note: A heat 1/2 cup (125ml) milk in a saucepan over medium heat until warmed.​​ Whisk through hot chocolate mixture until combined. Gradually add another 1 1/2 cups (375ml) milk and bring to a simmer.​​ Reduce heat to low and cook, whisking constantly, for 2-3 minutes until hot chocolate thickens slightly. Serve.

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Workwear Group | THRIVE | Recipe Book 2023

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Gift Ideas 90

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Triple Choc Brownies​ Ingredients​

Method​

¾ cup (130g) brown sugar​

To make:

½ cup (110g) caster (superfine) sugar​

Layer brown sugar, caster sugar, cocoa powder, plain flower, baking powder, dark chocolate melts and white chocolate melts in a 1.25 litre jar.​

¾ cup (75g) cocoa powder​ ½ cup (75g) plain (all-purpose) flour​ ¼ tsp baking powder​ 100g dark chocolate melts and 100g white chocolate melts ​ 1.25L capacity glass jar

TIP:​ When assembling the brownie and cookie mixes, press the ingredients down firmly with the back of a spoon to create tight, even layers in the jars.

​ To bake: Preheat over to 160° C. Place the dry ingredients in a large bowl. Add 150g melted butter (or substitute), 1 tsp vanilla extract and 3 lightly beaten eggs and mix well to combine. Pour the mixture in a lightly greased 20cm square baking tin lined with non-stick baking paper. Bake 30 mins or until just set. Allow to cool in the tin. Cut into squares to serve. Makes 16.​

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Rum Balls Ingredients​

Method​

250g plain biscuits (such as marie)​

Process biscuits until fine crumbs.​

395g can sweetened condensed milk​

Transfer crumbs to a large bowl; add condensed milk, coconut, sifted cocoa, rind and rum. Stir well to combine.​

1 cup (80g) desiccated coconut​ 1/4 cup (25g) dutch-processed cocoa powder​ 1 tsp finely grated orange rind​ 1/4 cup (60ml) dark rum​ 1/2 cup (40g) desiccated coconut, toasted, extra

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Roll mixture into walnut-sized balls. Toss balls in extra coconut. Place on a tray; cover, refrigerate until firm.

Suitable to freeze. Not suitable to microwave. The balls can be made up to 1 month ahead; keep refrigerated.

You can swap rum for Baileys or Grand Marnier, or for an alcohol-free option, use bottled orange juice.

Workwear Group | THRIVE | Recipe Book 2023

Beef Short Ribs – Dry Rub​ Ingredients​ 1 tsp cumin ground​ 1 tsp paprika​ 1 tsp chilli powder (or flakes)​ 1 tsp brown sugar​ 2 tsp salt​ 1 kg beef short ribs

Method​

Great for gifting, you can make up the mix and pop it in a 250/300ml jar​ 30g cumin, ground​ 30g paprika​ 30g chilli powder (or flakes)​ 30g brown sugar​ 60g salt​ ​ Mix well and store in jar.

Place all ingredients in a plastic bag or container and shake well to ensure that all of the meat is coated.​ ​Then leave for at least one hour, or overnight.​ ​ hen cook as you prefer, in the oven or BBQ until T cooked to your liking​ ​ ou can use this rub on any meat; beef, lamb or pork Y (not just ribs!)

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Cranberry Choc-Chip Cookies Ingredients​

Method​

1 cup (150g) plain (all-purpose) flour ​

To make:

½ tsp baking powder ​ 1 cup (90g) rolled oats ​ ½ cup (90g) brown sugar​ ⅓ cup (75g) caster (superfine) sugar ​ 2 tsp mixed spice ​ ½ cup (95g) dark chocolate chips​ ¾ cup (105g) dried cranberries ​ 1.25L capacity glass jar​

Layer plain flour, baking powder, rolled oats, caster sugar, brown sugar, mixed spice, dark chocolate chips and cranberries in a 1.25 litre jar.​ ​ To bake: Preheat oven to 180° C. Place dry ingredients in a large bowl. Add 115g melted butter, 1 egg, 1 tsp vanilla extract and mix to combine. Roll tablespoons of the mix into balls and place on large lightly greased trays lined with baking paper. Flatten and bake for 10 mins or until golden but soft in the centre. Cool on a rack. Makes 20​

TIP:​ When assembling the brownie and cookie mixes, press the ingredients down firmly with the back of a spoon to create tight, even layers in the jars.

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Workwear Group | THRIVE | Recipe Book 2023

Workwear Group | THRIVE | Recipe Book 2023

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Workwear Group | THRIVE | Recipe Book 2023

Chocolate Truffles Ingredients​

Method​

1¾ cups (430ml) single (pouring) cream​

Place the cream in a small saucepan over medium heat. Cook, stirring occasionally, until hot but not boiling.​

​ 00g dark (55%) chocolate, grated 6 or finely chopped​ ​Dutch cocoa for dusting

​ lace the chocolate in a large bowl and P add the cream, stirring once to remove any chocolate from the base of the bowl. Allow to stand for 2 minutes.​ ​Stir the ganache gently until just combined. ​ ​ efrigerate the ganache for 3 hours or until R completely set.​ ​ oll heaped teaspoons of the ganache into R balls and place on a tray+. Dust with cocoa to coat++. Store truffles in the refrigerator and remove 5 minutes before serving. Makes 45​ ​​ + It helps to regularly wash your hands in cold water when rolling the truffles.​ ++ Keep truffles refrigerated, in an airtight container for up to 1 week.​

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Cover

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