Ritchies Christmas Edition 2025 by Ritchies Supermarkets

Give a gift with an edge

WHAT’S inside

EASYENTERTAINING 9

Delicious nibbles perfect for sharing

STARSOFTHECHEESEBOARD12

Hand-selected by our experts for your summer entertaining

COCKTAILHOUR 35

Dust off your cocktail shaker, it’s party season

EDIBLEGIFTS 55

Gifts made with love are the best present of all, surprise and delight with a homemade treat ENTREE 71

Recipes to inspire and delight

SIDES&SALADS 101

No feast would be complete without the scrumptious sides

PLANT-BASED 115

Tantalising ideas to get the celebrations underway MAINS 85

Delightful options for a vegan Christmas DESSERTS 127

Leave room for something sweet, ‘tis the season after all!

RECIPEINDEX 156

Find your favourite recipes

We make ordering easy so you can enjoy entertaining

Short on time? This stunning dessert has the wow factor but is super-easy to make. Find the recipe on page 135!

Hello!

We’re very excited to bring you our 2025 Christmas Entertaining Magazine.

Inside you’ll 昀椀nd our jam-packed line up of scrumptious recipes, tips and tricks to see you all the way through the festive season, from pre-Christmas parties to Christmas Day and New Year’s entertaining.

Once again, we are providing our Christmas order service this year. You will 昀椀nd our curated collection of the best old favourites and amazing new products on our Christmas order form, that is available online at occasions.shop.ritchies.com.au/offers/ christmas-2025. We have featured the festive season top products to enable you to order in advance to avoid the crowds.

We are sure you will 昀椀nd our magazine a valuable resource for your festive season entertaining. We know how important it is to celebrate Christmas with family and friends and how much planning goes into creating a magical day. So, we invite you to sit back, put your feet up and let us take you on a fantastic food adventure through the pages of our magazine.

Enjoy!

PLATTERS MADE

FRESH EVERYDAY FOR ALL YOUR FESTIVE CELEBRATIONS

SCAN THE QR CODE to order online for pickup and pay from your nearest store.

Find us at these Ritchies stores

Aspendale | Ballina | Balnarring | Boambee

Boonah | Carrum Downs | Daisy Hill | Dromana

East Bentleigh | Hawthorn Square | Maclean

Mildura | Mt Eliza | Mt Waverley | New Lambton

Paynesville | Pentridge | Ringwood | Rowville

Taren Point | Tatura | Towerhill | Woodend

Platter for Two

Diverse selection of freshly made Sushi, Perfect for the intimate occasion.

Deluxe Sashimi

For seafood lovers, impressive yet simple platter. Thinly sliced seafood for the connoisseur of quality 昀椀sh.

Deluxe Mixed Nigiri

Perfect for any occasion, quality seafood served on sculpted rice.

Mixed Handroll

Great selection of freshly prepared Nori rolls, sliced into party size pieces.Traditional favourites California, Cooked Tuna, Salmon Avocado,Teriyaki Chicken, Katsu Chicken and Vegetarian.

Carnival

The quick and easy entertainer. Single 昀椀lling bite sized pieces made with the freshest ingredients.

MINIMUM 48HRS NOTICE NEEDED

Grazing BOXES For every occasion

We provide all the variety and creativity you need to create a memorable event with our vast array of interesting and on trend grazing box choices.

Whether you’re planning a dinner with friends or a small picnic with family you can always count on us to ensure your guests are well fed

and served with the freshest quality products.

We take the hard work out of entertaining with an excellent choice of delicious fresh grazing box selections for any occasion.

For more information visit ritchies.com.au

Antipasto

Sweet Treats

Picnic Time

Vegetarian Grazing Box

Wrapped Up Lunch

Sandwich Heaven

Weekend Entertainer

Seafood Banquet

Simply Feasty

Grazing Box For Two

EASY ENTERTAINING

CHEESY CARAMELISED ONION TARTS

Entertaining doesn’t have to be complicated. Made with store-bought pastry, these tasty little tarts are a breeze to make. Prepare the caramelised onions in advance, up to a week ahead, to save time. Stored in an airtight container, these tarts will keep for up to 5 days.

TAKES 1 HOUR 15 MINUTES // MAKES 16 TARTS

WHAT DO I NEED?

1 tbsp butter

2 tbsp olive oil

1.2 kg red onions, peeled and sliced

Salt

1 tbsp brown sugar

1 tbsp balsamic vinegar

4 sheets ready-rolled puff pastry

1 egg, lightly beaten

270 g ﬁg or apricot jam

250 g blue cheese, crumbled

Fresh oregano leaves, to garnish

HOW DO I MAKE IT?

1. Caramelise onions by heating butter and olive oil in a large frying pan over low heat. Add onions with a generous pinch of salt and cook, stirring occasionally for 40 minutes. If they start to catch on the bottom of the pan, add a little water and mix. Add sugar and balsamic vinegar and cook for a further 10 minutes stirring occasionally until the sugar has fully dissolved and the vinegar has largely evaporated. Remove from heat and set aside to cool.

2. Preheat oven to 200C.

3. Use a cookie cutter to cut rounds from the pastry. Transfer rounds to baking trays lined with baking paper. Use a knife to score a border around the outside of each tart, then brush this part with beaten egg.

4. Spread a teaspoon of jam in the centre of each tart and top with caramelised onions. Add blue cheese and bake in oven for 10-15 minutes or until the pastry is golden and the cheese has melted. Garnish with oregano leaves before serving.

of the Stars

CHEESEBOARD

These delightful cheeses have been hand-selected by our expert cheesemongers for your summer entertaining. Don't forget to add the delicious extras ... crackers, lavosh, honeycomb, nuts, fruits, pastes, wine, bread, and muscatels.

1 ROQUEFORT PAPILLON

After 14 days in the cave, the wheels are aged for a minimum of 4-5 months, so the cultures can continue to develop their characteristic complexity of ﬂavour and veining. Powerful, rich, with a creamy mouthfeel and spicy ﬁnish.

2 MEREDITH DAIRY MARINATED GOAT CHEESE

A soft goat cheese marinated in garlic and herb infused edible oils including extra virgin olive oil. It has a refreshing citrus tang and soft, spreadable texture.

3 MAGGIE BEER BOLD BLUE

When young, this blue has a beautifully fresh, cheddar flavour to match its higher moisture content and firm structure. Then as it ages, so too does the depth of flavour and fruity complexity, resulting in only a touch of salt and a melt in the mouth creaminess.

4 PYENGANA CLOTH MATURED

Handcrafted using a 130-year-old recipe unique to Pyengana and matured in traditional cheese cloth for 12 months. Crumbly, bold and bitey.

5 JACK’S CLUB ENGLISH CHEDDAR

1 2

A traditional farmhouse English Cheddar which is aged at least 14 months. It is a hard-pressed cheddar with a pale yellow colour and clean, full ﬂavour.

6 PETITE D’AFFINOIS

With a thin white mould rind, and a paste that gradually develops a mild, sweet, creamy ﬂavour, this double crème cheese has a silky mouth feel and creamy subtle ﬂavour.

7 SAINT AGUR

Developed from an old monastery recipe as a creamy cow’s milk alternative to Roquefort. Milk is collected from farms within an 80km radius of the dairy, with the average size of the herd around just 80 cows.

8 BELTON FARM RED FOX

An aged Red Leicester with a cunningly unexpected crunch. This cheese has an intense and complex blend of sweet, savoury and distinctively nutty ﬂavours.

We love Germain Le Pico for it's fabulous mild flavour everyone will enjoy!

9 TASMANIAN HERITAGE CAMEMBERT

A smooth, silky soft white cheese with a mild, delicate ﬂavour and a slight mushroom aroma. It will continue to develop in ﬂavour and soften in texture as it matures.

10 CHILLI MANCHEGO

Don't f get the quince paste!

A mild and tangy fresh chevre with a slightly moist texture. Great on a cheese board but also a fantastic versatile cooking ingredient. 4 3 5 8 6 7 10 12 9 11

A pasteurised sheep cheese from the La Mancha region of Spain. It is cured for a minimum of six months. It has an incredible aroma and the addition of chilies marbled throughout adds heat to this delicious cheese.

11 GERMAIN LE PICO

Under its slightly downy rind hides a centre which evolves with maturing. Le Pico is mild, with a creamy surface and a ﬁrm, melty centre.

12 JACQUIN BUCHETTE GOAT CHEESE

GLACÉ CHRISTMAS CHEESE TORTE

This festive cheese torte makes a beautiful centrepiece for your Christmas table

PREPARATION: 15 MINUTES COOKING: 10 MINUTES SERVES: 2-3*

* Recipe can be scaled up to serve more by adding additional wheels of Tasmanian Heritage Double Brie to create a tower, and multiplying other ingredients.

INGREDIENTS

• 200g wheel of Tasmanian Heritage Double Brie

• 1 tablespoon brandy

• 2 teaspoons honey

• 1 clove

• 1 cinnamon stick or a pinch of cinnamon

• 60g assorted glacé and/or dried fruit

• A few walnut halves

METHOD

Remove the Tasmanian Heritage Double Brie from the refrigerator one hour before serving to come to room temperature.

Combine the brandy, honey, cinnamon stick and cloves in a saucepan and bring to the boil. Simmer for 5 minutes and refrigerate until cooled and syrupy.

Just prior to serving, place the Tasmanian Heritage Double Brie on a serving platter and decoratively arrange the glacé fruit and walnuts on top. Drizzle with syrup, garnishing with cinnamon stick and cloves. Serve with crispbreads or thinly sliced baguette.

TIPS

Any combination of glacé and/or dried fruit can be used.

Our version has glacé pineapple, glacé apricots, glacé ﬁgs, glacé pears, glacé orange slices, dried pears, dried apricots and maraschino cherries.

RASPBERRY & POMEGRANATE MOUSSE TARTLETS

Featuring a light and airy mousse of tangy raspberries and sweet pomegranate nestled within a crisp tart shell, these bite-sized delights are the perfect treat for a special occasion. Make them in a mufﬁn tin or individual tartlet tins if you prefer.

TAKES 45 MINUTES PLUS CHILLING TIME // MAKES APPROXIMATELY 12 TARTLETS

WHAT DO I NEED?

For the Tartlets

8 tbsp unsalted butter

½ cup caster sugar

Pinch of salt

1 egg

250 g plain ﬂour

For the Mousse

200 g fresh raspberries

50 g pomegranate arils, plus extra to decorate

1 tsp lemon juice

1 tsp gelatine

1 tbsp cold water

100 g white chocolate, ﬁnely chopped

200 mL cream, divided

2 tbsp icing sugar

HOW DO I MAKE IT?

1. Make the Tartlets first by creaming butter, sugar, and salt together in the bowl of an electric mixer until well combined. Add egg and beat on medium speed to incorporate. Reduce speed to low and add flour. Mix until the flour is just incorporated.

2. Turn dough out onto a lightly ﬂoured surface and divide in half. Shape each half into a disc about 1 centimetre thick. Wrap in clingﬁlm and refrigerate for at least 2 hours.

3. Preheat oven to 160C.

4. Grease tart or mufﬁn pans.

5. Remove dough from fridge and roll out to 3-millimetres thickness. Cut out circles about 1 to 2 centimetres larger than the tart pans and place in pans, covering base and sides. Score bottoms of tartlets with a fork and return to the fridge for 15 minutes.

6. Bake for 8-15 minutes (depending on the size of your tartlets) or until golden brown. Remove from oven and set aside to cool completely before ﬁlling.

7. Make the Mousse by adding raspberries and pomegranate arils to a food processor and blitzing until smooth. Strain through a ﬁne sieve to remove seeds leaving you with a puree. Set aside.

8. Add lemon juice and water to a small bowl. Sprinkle with gelatine and set aside for 5 minutes until congealed.

9. Add chocolate to a heat proof bowl.

10. Heat 1⁄3 of the cream in a small saucepan over medium-low heat until warm but do not allow it to boil. Pour cream over chocolate and let sit for 1 minute before stirring until the chocolate melts and the mixture is smooth.

11. Place gelatine mixture in the microwave for 5 seconds on high, then stir into the chocolate mixture. Pour raspberry and pomegranate puree into the chocolate mix and stir to incorporate.

12. Beat remaining cream with an electric mixer until frothy, then add icing sugar and continue to beat until stiff peaks form. Add whipped cream to the chocolate mixture and fold through until incorporated.

13. Spoon or pipe mixture into tartlet shells and refrigerate until the mousse is set.

14. Decorate with pomegranate arils.

CREATE YOUR BEST PLATTER

SERVINGSUGGE

SAVOURY ECLAIRS

Elevate your entertaining with these stunning Savoury Eclairs. Completely customisable, you can top them with your choice of fresh ingredients. Make them all the same or mix and match as we have, to offer a variety of tastes for your guests.

TAKES 1 HOUR 15 MINUTES // MAKES 12 ECLAIRS

WHAT DO I NEED?

70 g plain ﬂour

Pinch of salt

125 mL milk

50 g salted butter, cubed 2 eggs

For the Filling

150 g cream cheese

3 tbsp crème fraîche

For the Toppings

Your choice, see our suggestions in Step 7 of this recipe

HOW DO I MAKE IT?

1. Preheat oven to 220C.

2. Line a baking tray with baking paper.

3. Sift ﬂour with salt in a small bowl. Combine milk and butter in a small saucepan and heat very gently to melt the butter. Do not let the liquid bubble. When butter is melted, turn up the heat and bring to the boil, then turn off heat and tip in ﬂour. Beat with a wooden spoon until a smooth dough forms. Allow to cool for 5 minutes and then beat in eggs, one at a time, until mixture is smooth and shiny.

4. Spoon mixture into a piping bag ﬁtted with a 1-centimetre nozzle. Pipe 12 x 8-centimetre eclairs, onto baking tray, leaving plenty of room

between each. Turn oven down to 200C and cook for 20 minutes or until golden and puffed.

5. Remove from oven and split down the middle while still hot. Set aside to cool

6. Make ﬁlling by mixing cream cheese and crème fraîche in a bowl. Put ﬁlling in a clean piping bag and pipe down the middle of each éclair.

7. Top ﬁlling with your choice of ingredients; try smoked salmon, prawns, prosciutto, thinly sliced roast beef, cheese, mustard, chutney, relish, fresh vegetables, pickled vegetables, salad vegetables, herbs, ﬁnely chopped nuts, pepitas, and pine nuts.

ROCKET SALAD SKEWERS

Take peppery rocket, refreshing cucumber, salty ham, and the juicy sweet tartness of blackberries and you’ve got yourself the perfect fresh party appetisers.

TAKES 10 MINUTES // SERVES 8

WHAT DO I NEED?

1 large cucumber

120 g baby rocket leaves, washed and dried

100 g shaved ham

125 g blackberries

Balsamic glaze, to serve

HOW DO I MAKE IT?

1. Cut cucumber in half lengthwise, then chop each half into pieces about 1 ½ centimetres thick.

2. Thread cucumber onto small wooden skewers, follow with some rocket leaves, then thread on ham and ﬁnish with a blackberry.

3. Drizzle with balsamic glaze or alternatively serve glaze in a dish for dipping.

SUNSET BRUSCHETTA

This summery sensation features bruschetta topped with creamy whipped goat cheese, prosciutto, fresh nectarine, coconut ﬂakes, mint, and a drizzle of honey.

TAKES 20 MINUTES // SERVES 8

WHAT DO I NEED?

1 large baguette, sliced into rounds

2 tbsp olive oil

Salt

240 g goat cheese

120 g cream cheese

1 clove garlic, minced ¼ tsp chilli ﬂakes

1 tbsp honey, plus extra for drizzling

100 g prosciutto

6 nectarines, pitted and ﬁnely sliced

50 g coconut ﬂakes

2 tbsp mint leaves, roughly chopped

HOW DO I MAKE IT?

1. Preheat oven to 180C.

2. Line a baking tray with baking paper.

3. Arrange baguette rounds on baking tray, then lightly brush with olive oil on both sides. Sprinkle with salt and bake for 5 minutes, then ﬂip rounds and cook for a further 5 minutes, or until lightly golden. Remove from oven and set aside to cool completely.

4. Meanwhile, add goat cheese, cream cheese, garlic, chilli ﬂakes and honey to a food processor and pulse until well combined.

5. When ready to serve spread baguette rounds with whipped goat cheese mixture, add prosciutto, and arrange nectarine slices on top. Sprinkle with coconut ﬂakes and mint leaves and drizzle lightly with honey just before serving.

Get a head start by preparing the baguette in advance. It will keep in an airtight container for up to 3 days.

The whipped goat cheese can be made and stored in the fridge for up to 5 days.

Got leftover Christmas ham? Slice it thinly and substitute it for the prosciutto – it’s delicious!

SMOKED SALMON CROSTINI WITH DILL & WATERCRESS PESTO

Sometimes simple is best and these Crostini are a perfect example of that. Featuring the classic combination of smoked salmon and cream cheese, they are topped with a vibrant pesto. Fresh dill and peppery watercress combine to create a burst of herby ﬂavour that elevates these Crostini to next level deliciousness.

TAKES 20 MINUTES // MAKES APPROXIMATELY 30

WHAT DO I NEED?

1 – 2 baguettes

Olive oil

250 g cream cheese, softened

1 small lemon, juiced

1 clove garlic, minced

Pinch of salt

Pinch of freshly ground black pepper

250 g cold smoked salmon

Caperberries , to garnish

Watercress, to garnish

For the Pesto

1 tbsp pine nuts

2 tbsp Parmesan, grated

1 clove garlic

4 tbsp olive oil

85 g watercress

15 g dill

2 tbsp white wine vinegar

HOW DO I MAKE IT?

1. Preheat oven to 200C.

2. Line a baking tray with baking paper.

3. Cut baguette into ½-centimetre thick slices and arrange on baking tray. Lightly brush both sides of baguette pieces with a little olive oil, then bake for 8 minutes ﬂipping halfway until crisp and golden. Remove from oven and set aside to cool completely.

4. Meanwhile, make Pesto by adding all ingredients to a food processor and blitzing to a paste. If the pesto is too thick add a little water to loosen. Set aside.

5. Make cream cheese topping by adding cream cheese to a bowl with lemon juice, garlic, salt, and pepper. Mix well to combine.

6. When the crostini have cooled spread or dollop some cream cheese mixture onto each piece, top with smoked salmon, some pesto, and a caper. Garnish with watercress and serve.

STROMBOLI

Stromboli is a rolled pizza that was created by Italian Americans in Philadelphia. You can ﬁll it with whatever you fancy – we kept ours simple and opted for cheese, pepperoni, and salami but you can be as creative as you like. Stromboli is perfect for entertaining because you can make it in advance and store in the fridge overnight, ready to bake it on the day of serving.

TAKES 2 ½ HOURS // MAKES 2 X 30-CENTIMETRE STROMBOLI

WHAT DO I NEED?

For the Dough

320 mL warm water

7 g packet instant yeast

1 tbsp caster sugar

2 tbsp olive oil

1 tsp salt

450 g plain ﬂour, plus extra for dusting

For the Filling

3 tbsp unsalted butter, melted

2 cloves garlic, minced

150 g thinly sliced pepperoni

150 g thinly sliced salami

100 g cheddar, grated

200 g mozzarella, grated

100 g Parmesan, grated

1 egg, beaten

2 tbsp Italian parsley, chopped

Sea Salt

HOW DO I MAKE IT?

1. Add water to the bowl of a stand mixer ﬁtted with a dough hook. Sprinkle over yeast and sugar and whisk to combine. Set aside for 5 minutes.

2. Add olive oil, salt, and ﬂour and beat on low speed for 7 minutes until the dough comes together and is soft.

3. Add a little olive oil to a large bowl and transfer the dough to the bowl. Coat the dough all over lightly with olive oil, then cover with a clean tea towel and set aside to rise in a warm spot for 1 hour, or until doubled in size.

4. Preheat oven to 200C. Line 2 baking trays with baking paper.

5. Punch dough down and divide into 2 pieces. Lightly ﬂour a work surface and rolling pin and roll each half of dough into a 25 x 40-centimetre rectangle.

6. Combine melted butter and garlic together and spread over the dough. Add some pepperoni and salami, leaving a 5-centimetre border around the edges. Combine cheddar, mozzarella, and Parmesan in a bowl and sprinkle a layer over the pepperoni and salami. Continue layering pepperoni, salami, and cheese until all the meat is used. Reserve some cheese for the top of the stromboli. Brush border with some beaten egg and slowly roll the dough into a tight log.

7. Transfer stromboli to prepared baking trays and brush the top with beaten egg. Sprinkle over remaining cheese and some sea salt, then cut 4 slits in the top of the stromboli to allow steam to escape when cooking.

8. Bake for 30 minutes, or until the crust is golden brown and the cheese is melted. Remove from oven and set aside to rest for 5 minutes before cutting. Garnish with parsley and serve.

ENOKI BEEF ROLLS

Tender slices of marinated beef encase ﬂavourful enoki mushrooms in this Japanese-inspired dish that has the perfect balance of texture and taste.

TAKES 50 MINUTES // MAKES 12

WHAT DO I NEED?

1 clove garlic, minced

½ tsp minced ginger

2 tbsp soy sauce

1 tbsp cooking sake

1 tbsp mirin

2 tbsp sesame oil, divided

400 g thinly sliced beef

200 g enoki mushrooms

Pinch of salt

Sesame seeds, toasted, to serve

Spring onion, ﬁnely chopped, to serve

HOW DO I MAKE IT?

1. Add garlic, ginger, soy sauce, cooking sake, mirin, and 1 tbsp sesame oil to a shallow dish.

2. Add beef to the dish and turn to coat with marinade. Refrigerate for at least 30 minutes.

3. Slice enoki into small sections and place sections into a bowl of lukewarm water. Add salt and set aside for 15 minutes.

4. Remove beef from fridge and lay a piece out on a clean work surface. Drain enoki. Lay a section of enoki over the top of the beef and wrap the beef tightly around the enoki. Repeat with remaining beef and enoki.

5. Heat reserved sesame oil in a frying pan over medium heat. Working in batches cook the rolls until browned all over.

6. Serve sprinkled with sesame seeds and spring onion.

TRIPLE CHERRY VERRINE

Layer upon layer of delight awaits as luscious cherries mingle with the rich sweetness of cherry jam and the subtle kick of cherry liqueur all on top of a crumbled biscuit base. It is ﬁnished with a generous layer of mascarpone and cream for a velvety smoothness that elevates this dessert to pure luxury.

TAKES 20 MINUTES // SERVES 6

WHAT DO I NEED?

100 mL cream

1 tbsp caster sugar

300 g mascarpone

1 tsp vanilla extract

14 plain sweet biscuits, divided

4 tbsp maple syrup

2 tbsp cherry liqueur

400 g cherries, pitted and chopped

12 tbsp cherry jam

2 tbsp grated dark chocolate

60 g pistachios, ﬁnely chopped

HOW DO I MAKE IT?

1. Add cream and sugar to the bowl of an electric mixer and beat well. Add mascarpone and vanilla and beat to combine. Set aside.

2. Crumble 12 biscuits into the base of serving glasses. Combine maple syrup with cherry liqueur in a bowl or jug and pour over biscuits in the glasses.

3. Divide chopped cherries among glasses and top with cherry jam and mascarpone mixture.

4. Crumble reserved 2 biscuits and sprinkle over the top to garnish. Add grated chocolate and pistachios and serve.

Entertaining this summer? We’ve got you covered!

Top Tips

STUFFED DATES WITH ALMOND BUTTER & PINK SEA SALT

Sweet dates and creamy almond butter are a match made in heaven. Top with vibrant pink sea salt and you’ve got something that looks and tastes amazing.

TAKES 15 MINUTES // MAKES 20

WHAT DO I NEED?

20 pitted dates

10 tbsp almond butter

10 tsp sea salt

2 – 3 drops pink food colouring

HOW DO I MAKE IT?

The more food colouring you use, the more vibrant the salt colour will be. If using a lot of food colouring you will need to let the salt dry out before using it. To do this pour it out on a plate and leave exposed to the air.

Stuffed dates will keep in an airtight container in the fridge for 1 week, or 3–4 days outside the fridge. They can also be frozen for 6 months.

1. Use a sharp knife to make a slit in the dates. Stuff each date with about ½ tbsp almond butter, depending on the size of the dates.

2. Place salt in a Ziploc bag and add food colouring. Press all the air out of the bag and close it. Use your hands on the outside of the bag to work the food colouring into the salt until it is all mixed together.

3. Sprinkle coloured salt over the dates when ready to serve.

COCKTAIL HOUR

REFRESH YOUR HOLIDAY SPIRIT

MAKER’S MARK GOLD RUSH

With full-ﬂavored bourbon, lemon juice and honey syrup, the Gold Rush is the perfect cocktail to sip on all year round.

TAKES 5 MINUTES // SERVES 1

WHAT DO I NEED?

2 parts Maker’s Mark Bourbon

¾ part honey syrup* (see below)

¾ part fresh squeezed lemon juice

Lemon wedge or curled peel for garnish

For the Honey Syrup

2 parts honey

1 part hot water

HOW DO I MAKE IT?

1. Add Maker’s Mark Bourbon, lemon juice, and honey syrup to an ice-ﬁlled shaker.

2. Give it a good shake.

3. Strain over ice into glass and garnish with lemon wedge/peel.

Your fave made fancier.

LIMITED EDITION PROSECCO

SPARKLING STRAWBERRY FLOATS

This grown-up version of those fun ﬂoat drinks from our childhood is fantastic for a warm summer’s day.

TAKES 5 MINUTES // SERVES 1

WHAT DO I NEED?

1 scoop strawberry ice cream

200 mL sparkling rosé

Fresh strawberries, to garnish

HOW DO I MAKE IT?

1. Add ice cream to a champagne glass. Pour over sparkling wine and garnish with a strawberry.

CLOVER CLUB

A classic shaken gin cocktail with a beautiful vibrancy of colour.

TAKES 5 MINUTES // SERVES 1

WHAT DO I NEED?

45 mL gin

15 mL dry vermouth

15 mL raspberry syrup

15 mL lemon juice

1 egg white

HOW DO I MAKE IT?

1. Add all ingredients to a cocktail shaker without ice. Shake for 30 seconds, then add ice and shake until chilled. Strain into a glass and garnish with a lime round and a cherry for garnish.

COCORUMYUM

Indulge in tropical getaway vibes with this fusion of smooth coconut rum, rich hazelnut liqueur, sweet mango nectar, and ripe banana.

TAKES 5 MINUTES // SERVES 1

WHAT DO I NEED?

90 mL Malibu or other coconut rum

15 mL Frangelico or other hazelnut liqueur

60 mL mango nectar

80 mL coconut milk

½ small banana

Handful of ice

HOW DO I MAKE IT?

1. Add all ingredients to a food processor and blitz until smooth.

2. Pour into a tall glass and serve.

EASY WATERMELON GRANITA

Cool off and refresh your senses with this Watermelon Granita! You can enjoy this as a dessert, or pour over some tequila or white rum for a bright and fresh icy cocktail.

TAKES 2 ¼ HOURS // SERVES 6

WHAT DO I NEED?

1 ½ kg watermelon

2 tbsp lime juice

2 tbsp honey

HOW DO I MAKE IT?

1. Remove rind from watermelon and cut the ﬂesh into small pieces.

2. Freeze ﬂesh on a lined baking tray.

3. When frozen, add watermelon to a blender with lime juice and honey and blend until the mixture is runny.

4. Pour into a metal or glass dish and freeze for 2 hours, scraping with a fork every 30 minutes to create a light, crunchy texture.

PEACHY SPRITZER

Summer is all about the spritz and this delicious peachy number is bubbly, sweet, and a little bit tart.

TAKES 5 MINUTES // SERVES 1

WHAT DO I NEED?

1 tbsp peach jam

1 tbsp white balsamic vinegar

30 mL vodka

120 mL prosecco, chilled Ice

HOW DO I MAKE IT?

1. Add jam, vinegar, and vodka to a cocktail shaker ﬁlled with ice. Shake vigorously, then strain into a glass. Add some ice, then top with prosecco and serve.

GIN LEMONADE GRANITA

Have a bit of fun this summer with these boozy granitas. Served in hollowed-out lemons, they’re a refreshing way to beat the heat. We made our own lemonade but if you’re time poor you can use store-bought lemonade. Make zero-alcohol versions by replacing with a zero-alcohol gin or omitting the gin altogether.

TAKES 30 MINUTES, PLUS FREEZING TIME SERVES 10

WHAT DO I NEED?

1 cup water

1 cup caster sugar

2 cups freshly squeezed lemon juice

½ cup gin

5 lemons, halved and hollowed out

HOW DO I MAKE IT?

1. Add water and caster sugar to a saucepan and bring to the boil over medium-high heat. When boiling, reduce heat to medium-low and let simmer for 5 minutes or until the sugar is fully dissolved and the mixture has the consistency of a thick syrup. Set aside to cool.

2. When syrup is cooled add lemon juice and stir in the gin. Pour mixture into a shallow baking or casserole dish and place in the freezer. Leave in the freezer until frozen solid.

3. Scrape frozen mix with a fork to create small pieces. To serve, spoon granita into lemon halves.

BUTTERMILK MANGO TURMERIC LASSI

Inspired by the classic Indian mango lassi, this zero-alcohol drink is the ideal way to cool down on a hot day.

TAKES 5 MINUTES // SERVES 4

WHAT DO I NEED?

375 g frozen mango pieces

700 mL buttermilk

1 ½ tsp freshly grated ginger

½ tsp ground turmeric

1 tbsp freshly squeezed lime juice

Ice cubes, to serve

Fresh mango pieces, to garnish (optional)

Thinly sliced lime rounds, to garnish (optional)

Fresh mint leaves, to garnish (optional)

HOW DO I MAKE IT?

1. Add mango, buttermilk, ginger, turmeric, and lime juice to a blender and blitz until smooth.

2. Pour into glasses ﬁlled with ice cubes, garnish with fresh mango, lime and mint if desired, and serve.

BLACKBERRY MOJITOS

A twist on the classic cocktail, this version has the perfect balance of sweet and tart ﬂavours.

TAKES

15 MINUTES, PLUS CHILLING TIME SERVES 2

WHAT DO I NEED?

1 ¼ cups blackberries, divided, plus extra for garnish

1⁄3 cup caster sugar

2 tbsp water

Juice of 1 lime

10 mint leaves, plus extra for garnish

120 mL white rum

Ice

Soda water

Lime rounds, to garnish

HOW DO I MAKE IT?

1. Make blackberry syrup by adding 1 cup of blackberries to a saucepan with caster sugar and 2 tbsp water. Cook over medium high heat, stirring frequently, and using the spoon to mash up the blackberries. Cook until the mixture has thickened, then strain through a mesh strainer. Refrigerate until ready to serve.

2. Prepare Mojitos by adding remaining ¼ cup blackberries to a cocktail shaker with blackberry syrup, lime juice, and mint leaves. Muddle, then add rum and some ice. Shake well, then strain mixture into glasses. Top glasses with soda water, garnish with blackberries, mint and lime and serve.

FRUITY FROSÉ SLUSHIES

Boozy, fruity frozen fun! Replace the rosé with fruit juice for a zero-alcohol version.

5 MINUTES, PLUS OVERNIGHT FREEZING TIME // SERVES 4

WHAT DO I NEED?

750 mL bottle rosé

1 cup diced pineapple, frozen

1 cup strawberries, frozen

2 tbsp honey

2 tsp lime juice

HOW DO I MAKE IT?

1. Begin the night before you want to serve the Slushies by pouring rosé into a shallow baking or casserole dish and placing in the freezer. The wine won’t freeze solid due to the alcohol content but leaving it overnight in the freezer will achieve the desired consistency.

2. Add frozen pineapple and strawberries to a food processor with honey, frozen rosé, and lime juice. Blend until smooth and then pour into glasses to serve.

CUCUMBER GIMLET

Crisp, cool and sophisticated with earthy notes of cucumber harmonising with a tangy burst of citrus.

TAKES 5 MINUTES // SERVES 1

WHAT DO I NEED?

5-centimetre piece of cucumber, peeled and chopped, plus extra for garnish

10 mint leaves

1 ½ tsp agave syrup or simple syrup

Juice of 1 lime

45 mL gin

Soda water, to serve

HOW DO I MAKE IT?

1. Muddle cucumber, mint, and agave in a cocktail shaker. Fill shaker with ice, then add lime juice and gin. Shake vigorously for 30 seconds, then strain into a glass, top with soda water and garnish with cucumber.

TOASTED S’MORES MARTINI

Bring some toasty festive vibes with this richly decadent martini. Lighting the marshmallow when serving adds a great effect that’s sure to impress. You can also make a virgin version of this cocktail by replacing the alcohol with extra milk.

TAKES 10 MINUTES, PLUS CHILLING TIME

SERVES 2 WHAT DO I NEED?

375 mL milk

100 g dark chocolate

100 g milk chocolate

60 mL chocolate topping

4 plain sweet biscuits

ﬁnely crushed

6 White marshmallows

6 bamboo skewers

125 mL Bailey’s Irish Cream

80 mL vodka, chilled

HOW DO I MAKE IT?

1. Add milk and dark and milk chocolate to a small saucepan over low heat. Cook, stirring constantly, until the chocolate has melted and the mixture is smooth. Pour into a jug and refrigerate for 2 hours or until chilled.

2. Pour some of the chocolate topping onto a saucer and dip the rim of each glass into it and then into the crushed biscuit.

3. Pour remaining chocolate topping over the back of a spoon into glasses.

4. Thread a marshmallow onto each skewer. Cover the ends of the skewer with aluminium foil to prevent burning. Gently brown the marshmallows over an open ﬂame or cook under the oven grill until marshmallows are lightly toasted.

5. Pour milk and chocolate mix into a cocktail shaker and add Bailey’s and vodka. Shake vigorously to combine. Divide between glasses and lay a marshmallow skewer over each glass. Light the marshmallow when serving.

EDIBLE GIFTS

ORANGE & ALMOND SHORTBREAD

Shortbread is a much-loved Christmas favourite, but this version adds a fresh twist with citrusy orange notes and nutty almond ﬂavours shining through.

TAKES 2 HOURS // MAKES 1 LARGE ROUND

WHAT DO I NEED?

½ cup unsalted butter, cubed, at room temperature

1⁄3 cup icing sugar, plus extra to dust

2 tbsp ﬁnely grated orange zest

1 tsp orange juice

½ tsp vanilla extract

½ tsp almond extract

1 cup plain ﬂour

½ tsp salt

HOW DO I MAKE IT?

1. Line the base of a 23-centimetre springform pan with baking paper and lightly grease the sides. Set aside.

2. In the bowl of a food processor with a blade attachment, blend butter, icing sugar, orange zest, orange juice, and vanilla and almond extracts until combined. Add ﬂour and salt and pulse to combine.

3. Remove dough from food processor and press evenly into the prepared springform pan. Smooth the surface and place in the fridge for 1 hour to chill.

4. Preheat oven to 180C.

5. Remove springform pan from fridge and prick dough all over with a fork. Bake for 16-18 minutes, or until the sides of the shortbread are golden. Place on a wire rack to cool for 5 minutes, then remove from the springform and cut into wedges while still warm. Set wedges aside to cool completely. Dust with icing sugar when cooled.

is jam is also delicious with Boxing Day sandwiches using left-over Christmas ham turkey!

CHRISTMAS JAM

Spread some Christmas cheer with this festive fusion of ﬂavours. Bursting with cranberries, plump strawberries, and a hint of citrus, this homemade jam is fantastic slathered on freshly baked scones, spread on buttery toast, or used as a condiment with roast turkey, or Christmas ham.

TAKES 30 MINUTES

MAKES APPROXIMATELY 900 ML

WHAT DO I NEED?

150 g fresh or frozen cranberries

150 g fresh or frozen strawberries

300 g Granny Smith apples, peeled, cored, and thinly sliced

150 mL freshly squeezed orange juice

2 tsp grated orange zest

600 g caster sugar

HOW DO I MAKE IT?

1. Place a small plate in the fridge to chill.

2. Add cranberries, strawberries, apples, orange juice, and orange zest to a large saucepan, cover with a lid and cook over medium heat for 10 minutes or until the apples are soft.

3. Reduce heat to low, add sugar and stir until dissolved.

4. Increase heat to bring the jam to the boil and cook for 5 minutes, stirring continuously.

5. Test the jam by adding a few drops to the chilled plate and then place in the fridge for 30 seconds. Run your ﬁnger through the jam – it should not be watery but more gel-like.

6. Pour jam into sterilised jars and store in a cool, dry, dark place until opened. Once opened store in the fridge and eat within 6 months.

You could also use this jam in these bu ery and delicate festive cookies!

THUMBPRINT COOKIES

There’s nothing quite like a homemade biscuit and these cookies really deliver on taste and festive spirit! They’re easy to make and a great recipe to get the kids involved with; they will love making the thumbprint indents and ﬁlling the holes with their favourite jam ﬂavour.

TAKES 45 MINUTES // MAKES 30 COOKIES

WHAT DO I NEED?

2 cups plain ﬂour

1 cup almond ﬂour

½ tsp salt

1 cup unsalted butter, softened

½ cup caster sugar

2 tsp vanilla extract

½ cup Christmas Jam, or of your choice

HOW DO I MAKE IT?

1. Line 2 baking trays with baking paper.

2. Add plain and almond ﬂour to a bowl with salt and stir.

3. In the bowl of an electric mixer cream butter, caster sugar and vanilla extract until light and ﬂuffy. Slowly add ﬂour mix and beat until all combined.

4. Roll tablespoons of cookie mixture into balls and place on baking trays. Press down to ﬂatten slightly, then use your thumb to make an indent in the middle of each cookie.

5. Spoon jam into the indent and bake for 12 to 15 minutes, or until the cookies are a light gold colour. Remove from oven and set aside to cool.

DOUGHNUT HOLES

Everyone loves doughnuts so these Doughnut Holes are the perfect gift. Cook them, allow them to cool and then package them up in a nice jar ready to gift.

TAKES 30 MINUTES // MAKES APPROXIMATELY 20

HOW DO I MAKE IT?

1. Place butter in the freezer 15 minutes before starting this recipe.

2. Add vegetable oil to a saucepan to a depth of 10 centimetres. Heat oil over medium heat to 175C.

3. Meanwhile add ﬂour, sugar, baking powder, and salt to a large bowl and stir to combine.

4. Grate the chilled butter into the ﬂour mix and stir to combine. Add milk and mix to combine into a dough.

5. Turn dough out onto a ﬂoured surface and knead until it forms into a ball.

6. Break off pieces of dough about 1 tablespoon in size and roll into balls. Set aside.

7. Prepare the rolling mixture by combining sugar and cinnamon in a bowl. Set aside.

8. Line a baking tray with paper towel and fry doughnuts in small batches for about 2 minutes or until they are golden brown.

9. Use a slotted spoon to remove from the oil and place on the paper towel to drain for a couple of minutes, then place in the cinnamon mixture and roll to cover.

WHAT DO I NEED?

For the Doughnuts

Vegetable oil for frying

70 g unsalted butter, chilled 2 cups plain ﬂour

3 tbsp caster sugar

1 tbsp baking powder

1 tsp salt

¾ cup milk

For Rolling

1/3 cup caster sugar

1 ½ tsp ground cinnamon

PEANUT BRITTLE ROUNDS

Indulge in the delightful crunch of these Peanut Brittle Rounds. This timeless treat combines richly caramelised sugar with the satisfying snap of roasted peanuts for an irresistible blend of sweet and nutty ﬂavours.

TAKES 1 HOUR // MAKES APPROXIMATELY 15

WHAT DO I NEED?

Non-stick cooking spray

2 cups caster sugar

½ cup water

8 tbsp unsalted butter

2 cups dry roasted unsalted peanuts

HOW DO I MAKE IT?

1. Line a baking tray with baking paper and spray with cooking spray. Spray the rim of a glass or mug with cooking spray as you will use this to create the round shape. Set aside.

2. Add sugar and water to a large saucepan or deep walled frying pan over medium heat. Bring to a boil but do not stir the mixture, swirl the pan instead.

3. When it reaches boiling point, add butter, and reduce heat to medium low, swirling the pan occasionally until the temperature of the mixture is 155C. It should be a light caramel colour at this stage. Remove pan from the heat and add peanuts, salt, and bicarbonate of soda. Be careful when adding the bicarb as it will make the mixture bubble.

4. Working quickly, spoon tablespoons of the mixture onto the prepared baking tray. Use the glass to shape into rounds. Let sit for 30 minutes to harden, then store in an airtight container.

MATCHA FUDGE LOLLIES

The elegance of Japanese green tea meets the creamy decadence of traditional fudge in these velvety lollies. You can slice the prepared fudge into traditional squares or cut into lolly shapes as we have done for a thoughtful gift.

TAKES 15 MINUTES

MAKES APPROXIMATELY 60 LOLLIES

WHAT DO I NEED?

375 g caster sugar

100 mL golden syrup

210 mL cream

60 g salted butter

250 g white chocolate

10 g matcha powder, sifted

HOW DO I MAKE IT?

1. Grease and line a 20-centimetre x 30-centimetre baking tray with baking paper.

2. Add sugar, golden syrup, and cream to a medium saucepan over low heat and cook, stirring occasionally until the sugar has dissolved.

3. Increase heat to medium, and cook, stirring often, until the temperature reaches 116C. Remove from heat and add butter and chocolate and stir until the chocolate has melted. Add matcha and stir to combine.

4. Pour mixture into the prepared baking tray and place in the fridge to set. When set remove from the tin and cut into small rectangles and wrap each in baking paper to resemble sweets.

SANTA’S MACARONS

These Macarons are irresistibly delicious. Great for gifting to the young or young at heart, they’ll be sure to bring something sweet to this Christmas.

TAKES 1 HOUR // MAKES APPROXIMATELY 15 MACARONS

WHAT DO I NEED?

For the Macarons

3 egg whites

¼ cup caster sugar

10 drops red food colouring gel

1 ¼ cups icing sugar

1 cup ground almond meal

For the Chocolate Ganache ﬁlling

115 g dark chocolate, ﬁnely chopped

¼ cup cream

HOW DO I MAKE IT?

1. Line two baking trays with baking paper and set aside.

2. In an electric mixer beat egg white until soft peaks form. Slowly add caster sugar, beating well in between each addition. When all caster sugar is incorporated, add food colouring, and continue beating for a further 2 minutes on high speed.

3. In a separate bowl combine sifted icing sugar and almond meal. Gently fold the egg whites into this mixture,

4. Transfer mixture to a piping bag and pipe 30 circles onto the baking paper. Set trays aside for at least 20 minutes before cooking.

5. Preheat oven to 145C.

6. Cook macarons for 15 minutes. Remove from oven and set aside to cool completely.

7. Meanwhile make the ﬁlling by adding the chocolate to a bowl. Heat the cream in a small saucepan over medium heat, taking care not to let it boil.

8. Pour hot cream over the chocolate and let stand for 1 minute before stirring until the chocolate melts. Set aside at room temperature, then when it has cooled, add to a piping bag. Pipe ganache onto half the macarons, then top each with another macaron.

9. Store macarons in the fridge.

White Chocolate & Rice Bubbles® Rocky Road

This recipe is the perfect combination between your all-time favourite sweet treat and breakfast cereal.

This sweet snack is an easy Christmas treat or stocking ﬁller.

INGREDIENTS

• 2 x 180g bar white eating chocolate, chopped coarsely

• 125g pink and 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

DIRECTIONS

1. Grease 19cm deep square cake pan; line base and sides with 2 strips 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.

VANILLA CRESCENT COOKIES

These buttery cookies are simply divine! Based on a traditional Austrian Vanillekipferl recipe, the addition of egg makes the dough easier to work with, while the cookies remain melt-in-your-mouth delicious.

TAKES 30 MINUTES // MAKES APPROXIMATELY

WHAT DO I NEED?

For the Cookies

2 cups plain ﬂour

1 cup unsalted butter, softened

2 egg yolks

1 cup ground almonds

1 tsp vanilla extract

¾ cup icing sugar

¼ tsp salt

For Dusting

½ cup icing sugar

40 COOKIES

HOW DO I MAKE IT?

1. Add ﬂour, butter, egg yolks, almonds, vanilla, icing sugar, and salt to a large bowl and knead until combined into a dough.

2. Shape dough into a log, wrap with clingﬁlm and refrigerate for at least 1 hour.

3. Preheat oven to 180C.

4. Line 2 baking trays with baking paper.

5. Remove dough from fridge and shape into crescents. Bake for 12–15 minutes, or until the edges begin to turn golden brown.

6. Remove cookies from oven and dust with icing sugar while still hot. Set aside to cool and then dust again with a second coat of icing sugar.

7. Store in an airtight container.

FRENCH NOUGAT

This delicious nougat features the winning combination of sweet nougat, crunchy roasted peanuts, and the vibrant green hues of pistachios. Wrapped and boxed up it makes a wonderful gift for someone special this festive season.

TAKES 1 HOUR PLUS OVERNIGHT SETTING TIME // MAKES APPROXIMATELY 25 PIECES

WHAT DO I NEED?

200 g peanuts

100 g pistachios

210 g caster sugar

370 g glucose syrup

85 mL water

2 egg whites

1 tsp vanilla extract

HOW DO I MAKE IT?

1. Preheat oven to 125C.

2. Chop peanuts and pistachios and roast them on a baking tray lined with baking paper in the oven for 20 minutes.

3. Add sugar, glucose and water to a saucepan and bring to the boil. Continue boiling until the temperature reaches 150C when checked with a thermometer.

4. While the syrup is coming to the boil whisk the egg whites to stiff peak stage in the bowl of an electric mixer. When the syrup reaches 150C pour the syrup slowly over the egg whites, beating constantly. Continue beating for 10 minutes or until the mixture is thick and elastic. Fold in the vanilla extract and roasted peanuts and pistachios.

5. Lightly oil a 20-centimetre x 30-centimetre slice pan. Spoon the mixture into the slice pan and press to evenly distribute. Cover with a piece of greased foil and set aside to set overnight in a cool, dry place at room temperature.

6. Dust with icing sugar and cut into pieces. Store in an airtight jar.

CHOCOLATE SALAMI

Surprisingly simple to make, this Chocolate Salami resembles its savoury namesake while delivering a scrumptious medley of chocolate, biscuits and walnuts.

TAKES 20 MINUTES, PLUS SETTING TIME // SERVES 25 SLICES

WHAT DO I NEED?

100 g dark chocolate

¼ cup full fat milk

7 tbsp salted butter, softened

2 cups plain sweet biscuits, roughly chopped

¼ cup caster sugar

¼ cup cocoa powder, sifted

Pinch of salt

¼ cup ﬁnely chopped walnuts (optional)

¼ cup icing sugar

HOW DO I MAKE IT?

1. Add chocolate, milk, and butter to a microwave safe bowl and cook in 30 second bursts until the chocolate has melted. Stir to combine.

2. Add biscuits to a large bowl with caster sugar, cocoa powder, salt, and walnuts. Pour melted chocolate mixture over the top and stir to combine.

3. Tip mixture out onto a piece of baking paper and roll into a log shape about 30-centimetres long. Wrap with the baking paper and refrigerate for at least 2 hours.

4. When set, roll in icing sugar. Serve sliced.

ENTRÉE Lead the way

Tantalising ideas to get the celebrations underway

Prawn Cocktails

HOMEMADE HUMMUS WITH RED VEG

It’s the time of year when it’s easy to overindulge, so it’s always a good idea to offer a lighter alternative to the rich festive season offerings. A simple homemade dip, served with fresh vegetables is an excellent option. The hummus will keep for up to 5 days in the fridge, and the veggies can be washed and prepped the day before serving.

TAKES 10 MINUTES // SERVES 6

WHAT

DO I NEED?

400 g can chickpeas, drained and liquid reserved

1⁄3 cup tahini

2 tbsp olive oil, plus extra for garnish

½ tsp ground cumin

¾ tsp sea salt

2 cloves garlic, peeled Juice of 1 lemon Paprika, for garnish

HOW DO I MAKE IT?

1. Add drained chickpeas, tahini, olive oil, cumin, salt, garlic, and lemon juice to a food processor and puree until smooth. If mixture is too thick, gradually add some of the reserved chickpea liquid and puree again.

2. Place hummus in a bowl, drizzle with a little olive oil and sprinkle with paprika.

3. Serve hummus accompanied by your choice of fresh vegetables and fruit – we used radicchio, radishes, watermelon radish, and pomegranate.

LAYERED BEET SALAD WITH ROASTED HAZELNUTS &

CITRUS VINAIGRETTE

Tender beetroot slices, creamy goat cheese, and zesty orange are stacked to create a delicious and visually stunning layered salad. Drizzled with a tangy citrus vinaigrette, and garnished with roasted hazelnuts, this salad harmonises sweet, savoury, and tangy notes.

TAKES 2 HOURS // SERVES 4

WHAT DO I NEED?

1 ½ kg beetroot, washed and trimmed

4 oranges, peeled

250 g goat cheese

150 g roasted hazelnut kernels

For the Citrus Vinaigrette

1 small shallot, peeled and minced

1 clove garlic, minced

½ cup freshly squeezed orange juice

Zest of ½ orange

2 tbsp white wine vinegar

Pinch of salt

Pinch of freshly ground black pepper

½ tsp Dijon mustard

½ cup olive oil

HOW DO I MAKE IT?

1. Preheat oven to 200C.

2. Wrap each beetroot in aluminium foil and bake for 1 to 1 ½ hours, depending on their size. When a skewer inserted easily slides through the beets, they are ready. Remove from the oven, remove foil and set aside to cool before peeling.

3. Cut beets into ½ centimetre thick slices, then use a cookie cutter to cut each slice into a perfect round. Set aside.

4. Cut oranges into ½ centimetre thick slices. Set aside.

5. Make the Vinaigrette by adding shallot, garlic, orange juice, orange zest, white wine vinegar, salt, pepper and mustard to a food processor and blitz to combine. Slowly drizzle in olive oil. Transfer to a jug or jar.

6. Make stacks with the beets, oranges and goat cheese by laying down a piece of orange on a ﬁrm, ﬂat surface, then spread with goat cheese and top with a round of beetroot. Repeat these layers twice more, then use a sharp knife to cut each stack into 4 wedges. Arrange stacks on serving plates, then drizzle with Citrus Vinaigrette and scatter with hazelnuts.

WHAT DO I NEED?

½ cup tequila

½ cup freshly squeezed lime juice

½ cup olive oil

3 cloves garlic, minced

½ tsp ground cumin

½ tsp freshly ground black pepper

½ tsp smoked paprika

Zest of 1 lime

1 kg green prawns, peeled and deveined

Lime wedges, to serve

HOW DO I MAKE IT?

1. Add tequila, lime juice, olive oil, garlic, cumin, pepper, paprika, and lime zest to a large bowl and stir to combine. Remove approx. ¼ cup of the marinade and set aside in a separate bowl or jug.

2. Add prawns to the large bowl and toss to coat with the marinade. Cover with clingﬁlm and refrigerate for at least 1 hour.

3. Heat barbecue grill to mediumhigh heat. Lightly oil the grill.

4. Place reserved ¼ cup marinade in a small saucepan and cook over medium heat until hot. Reduce heat to very low to keep warm while you cook the prawns.

5. Thread prawns onto skewers, then cook on grill, turning once, for 5 to 6 minutes, or until the prawns change colour and are cooked through.

6. Remove from heat and drizzle with warmed marinade. Serve with lime wedges.

Top Tıps

If using wooden skewers, make sure you soak them in water for at least 30 minutes before cooking. This will stop the skewers burning.

TEQUILA LIME PRAWN SKEWERS

Create a fiesta of flavours with these succulent prawns. Marinated in zesty lime juice, tequila, and a blend of flavourful spices, the prawns are skewered and grilled to perfection.

15 MINUTES, PLUS 1 HOUR MARINATING TIME // SERVES 6

TROUT GRAVALAX WITH PICKLED VEGETABLE SALAD

Fresh and summery, this homemade gravalax is undeniably delicious. Continue the homemade theme by making your own quick pickled vegetables to accompany it and you’ve got a perfect starter.

30 MINUTES, PLUS 24 HOURS CURING TIME // SERVES 6

WHAT DO I NEED?

250 g rock salt

⅔ cup dill, roughly chopped

HOW DO I MAKE IT?

Zest of 1 large lemon, ﬁnely grated

½ tsp chilli ﬂakes

800 g skinless trout ﬁllets

4 tbsp caster sugar

1 tsp coriander seeds

⅔ cup rice wine vinegar

½ cup boiling water

2 zucchinis, peeled and thinly sliced lengthwise

½ red cabbage, leaves separated Rocket leaves, to serve

3 tomatoes, cut into wedges, to serve

1. Add salt, dill, lemon zest, and chilli flakes in a bowl. Spread half the mix in the base of a dish and arrange the trout fillets on top. Add remaining salt mix over the top of the trout, then cover with clingfilm and refrigerate for 24 hours, turning the trout after 12 hours.

2. Meanwhile, add sugar, coriander seeds, vinegar, and water to a jug and stir to dissolve. Place half the mixture into a dish with the zucchini, and the other half into a dish with the

red cabbage leaves. Cover with clingﬁlm and refrigerate for at least 2 hours.

3. Remove trout from dish and wash off salt mixture. Pat trout with paper towel to roughly dry. Thinly slice trout ﬁllets using a sharp knife.

4. Drain pickling liquid from the zucchini and red cabbage.

5. Arrange rocket, tomato, pickled vegetables, and trout on plates and serve.

COLD SUMMER SOUP

Fabulously vibrant, this soup is inspired by the popular cold beetroot soups of eastern Europe. Perfect as a summer starter it is fresh, light, and full of ﬂavour.

TAKES 30 MINUTES, PLUS CHILLING TIME // SERVES 6

WHAT DO I NEED?

4 eggs

1 litre keﬁr

250 mL cold water

500 g cooked beetroot, peeled and diced

1 large cucumber, diced

1 bunch fresh dill, chopped ½ cup spring onions, green part only, diced Salt, to taste

Freshly ground black pepper, to taste

HOW DO I MAKE IT?

1. Add eggs to a saucepan and cover with water. Bring to the boil, then remove from heat and let the eggs stand for 15 minutes in the hot water. Drain, then run under cold water. Peel eggs and chop ﬁnely. Set aside.

2. Mix keﬁr and water in a bowl, then refrigerate for at least 2 hours before serving.

3. To serve, pour keﬁr mix into bowls, top with diced beetroot, cucumber, dill, spring onion, and eggs. Season and serve.

Top Tıps

You can use canned beetroot if you prefer.

Other toppings can be added to customise your soup – try mint, parsley, chives, apple, pine nuts, radish, potatoes, or sour cream.

RESPONSIBLY

BLOODY MARY PRAWN COCKTAILS

Bring a touch of merry and bright to your celebrations with these Bloody Mary Prawn Cocktails. A refreshing twist on a beloved classic, they’re easy to make and fun to eat and drink.

TAKES 20 MINUTES // SERVES 4

WHAT DO I NEED?

1 cup ice

1 tbsp lime juice

1 cup tomato juice

½ cup vodka

1 tbsp Worcestershire sauce

1 tsp Tabasco sauce

½ tsp caster sugar

2 stalks celery, ﬁnely diced

2 tbsp cornichons, chopped

½ small red onion, ﬁnely diced

1 avocado, diced

1 large tomato, diced

½ continental cucumber, diced

2 tbsp chives, ﬁnely chopped

8 extra large, cooked prawns, peeled, deveined, tails on Lime wedges, to serve

HOW DO I MAKE IT?

1. Combine ice, lime juice, tomato juice, vodka, Worcestershire sauce, Tabasco sauce, and caster sugar in a jug and stir well. Set aside.

2. Add celery, cornichons, red onion, avocado, tomato, cucumber, and chives to a bowl and toss to combine.

3. Pour tomato juice mixture into serving glasses, then spoon in chopped ingredients.

4. Arrange prawns and a lime wedge on side of glasses and serve immediately.

HARVEST SALAD WITH CRAYFISH

A fab entrée option, the components of this salad can be prepared in advance, so you just need to assemble when it’s time to serve.

TAKES 20 MINUTES // SERVES 4

WHAT DO I NEED?

1 cooked crayﬁsh, meat removed and shredded

1 large fennel bulb, thinly sliced

2 radishes, thinly sliced

1 red delicious apple, thinly sliced

½ cucumber, thinly sliced

4 eggs

2 tbsp chives, ﬁnely chopped

2 tbsp fennel leaves, ﬁnely chopped

For the Dressing

100 mL coconut cream

1 tbsp ﬁsh sauce

1 shallot, very ﬁnely diced

½ tsp garlic, minced

½ stalk lemongrass, white part only, very ﬁnely diced

½ tsp brown sugar

HOW DO I MAKE IT?

1. Bring a saucepan of water to a gentle simmer. Crack eggs one at a time, into a ramekin, then slide into the simmering water. Poach for 6-7 minutes or until the whites have set, then remove from the water with a slotted spoon and set aside.

2. Meanwhile prepare salad by combining sliced fennel, radishes, apple, cucumber, and crayﬁsh in a large bowl and tossing well.

3. Make the dressing by combining all ingredients in a jar and shaking vigorously to combine.

4. Divide salad amongst bowls, pour over dressing and add an egg to each bowl. Garnish with chives and fennel leaves and serve immediately.

Top Tıps

If you have a mandoline it will make slicing much easier.

You can add the salad ingredients to a bowl and whisk thoroughly if you don’t have a jar on hand to shake the dressing.

If you are slicing your salad ingredients in advance, be sure to squeeze a little lemon over the apple to stop it discolouring.

Caprese Christmas

Scan for recipe

AUSTRALIAN MADE. AUSTRALIAN OWNED.

OYSTERS AU GRATIN

Plump fresh oysters are nestled in a creamy blend of cheeses, kissed with a hint of garlic and grilled to golden perfection.

TAKES 30 MINUTES // MAKES 24

WHAT DO I NEED?

3 tbsp unsalted butter

3 tbsp plain ﬂour

1 ½ cups milk

½ cup dry white wine

¼ cup cheddar cheese, grated

¼ cup plus 2 tbsp Parmesan cheese, grated, divided

¾ cup Gruyere cheese, grated

1 clove garlic, minced

½ tsp sea salt

½ tsp freshly ground black pepper

¼ tsp ground white pepper

24 oysters

HOW DO I MAKE IT?

1. Melt butter in a saucepan over medium heat. Add ﬂour, stir and cook for 1 minute, then whisk in milk and wine and continue whisking until the mixture thickens.

2. Reduce heat to low. Add cheddar, ¼ cup Parmesan, Gruyere, garlic, salt, black pepper, and white pepper, and cook, stirring continuously until the cheese melts.

3. Preheat oven grill on high.

4. Arrange oysters in an oyster tray or baking dish and spoon sauce over each oyster. Sprinkle with reserved Parmesan and grill until browned and bubbling.

FLAVOUR THAT FEELS FANCY

Top Tıps

You can use storebought pesto rather than making your own if you prefer.

CAPRESE PORK LOIN

This colourful and ﬂavourful roasted pork makes a wonderful entree. It can be served hot, but we like to make it ahead, chill and serve cold slices with some salad greens for a perfect summer starter.

TAKES 1 ½ HOURS // SERVES 8

WHAT DO I NEED?

1.2 kg boneless pork loin

1 tbsp olive oil

1 ½ tsp salt

150 g mozzarella, thinly sliced

150 g semi sundried tomatoes

For the Basil Pesto

¼ cup pine nuts

2 cups fresh basil

1⁄3 cup Parmesan, grated

Pinch of salt

Pinch of freshly ground black pepper

1 clove garlic

2 tbsp olive oil

HOW DO I MAKE IT?

1. Preheat oven to 200C.

2. Add pine nuts to a small frying pan over medium-high heat. Toast until lightly browned. Remove from heat and set aside to cool slightly.

3. Place pine nuts, basil, Parmesan, salt, pepper, and garlic in a food processor and blitz. Slowly add olive oil while the food processor is running. Transfer to a bowl and set aside.

4. Pat pork dry using paper towel. Use a sharp knife to make cuts in pork at 1-centimetre intervals, taking care not to cut all the way through to the base.

5. Fill cuts with alternating pesto, semi sundried tomato, and mozzarella. Place pork in a baking tray, brush outside with olive oil and season with salt. Roast for 30 minutes, then reduce heat to 170C and cook for a further 30 minutes or until the internal temperature of the pork measures 68C when tested with a meat thermometer.

6. Transfer pork to a chopping board, lightly cover with foil and allow to rest for 10 minutes before slicing.

Christmas with Maille

Maille Roasted Lamb

• 1 Leg of Lamb

• 2 tablespoons chamomile

• 2 whole garlic cloves

• 2 tablespoons olive oil

• 1 small bunch of oregano coarsely chopped

• 150 ml of white wine

• 3 tablespoons Maille Dijon Originale Mustard

• 2 tablespoons Maille Honey Dijon Mustard

• 1 teaspoon salt

1. Cut 3-4 garlic cloves in thick slices, with a knife make small incisions all over the lamb and ﬁll with the garlic slices.

2. Rub the salt all over the lamb and massage the Dijon mustard all over the lamb leg.

3. Cut the remaining garlic heads horizontal halves and place with lamb in a deep roasting dish.

4. Sprinkle the lamb all over with the oregano and chamomile

5. Pour the wine in the roasting tin base.

6. Cover with foil and place in the oven at 120 degrees Celsius for 8 hours.

7. A er the 8 hours have passed (and more if you need to time it with lunch) approximately 1 hour before serving, remove the foil, smother with the Dijon Honey Mustard, drizzle with the olive oil and place back in the oven on 200 degrees Celsius until golden on the outside, usually about 40 minutes.

Top Tıps

You can prepare the beef the night before you want to eat it by covering it with the rosemary mixture and storing in the fridge.

This beef is also delicious cold. If you want to serve it cold you can cook it up to 2 days in advance and store unsliced in the fridge.

WHAT DO I NEED?

1 tbsp olive oil

4 cloves garlic, minced

2 tbsp fresh rosemary, chopped

1 tsp salt

1 tsp freshly ground black pepper

2 kg beef tenderloin

ROSEMARY BEEF TENDERLOIN

Tender and full of ﬂavour, this beef tenderloin is an easy-to-make main course. Serve with you favourite vegetables or salad.

TAKES 1 ½ HOURS // SERVES 6

HOW DO I MAKE IT?

1. Preheat oven to 190C.

2. Lightly spray a roasting dish with cooking spray.

3. Combine olive oil, garlic, rosemary, salt and pepper in a small bowl.

4. Pat beef with paper towel to remove excess moisture, then spoon rosemary mix over and use your hands to push the mix onto the beef.

5. Place beef into roasting dish and cook for 1 ¼ hours, then remove from the oven, cover and allow to rest for 15 minutes before slicing.

BOOZY PINEAPPLE

GLAZED HAM

WHAT DO I NEED?

8 kg leg of ham

450 g can pineapple slices in syrup

80 mL rum

½ cup brown sugar

2 star anise

1 cinnamon stick

Cloves for studding ham

Succulent ham is coated with a luscious sauce infused with pineapple and rum to create a divine caramelised glaze.

TAKES 2 ½ HOURS // SERVES 12

HOW DO I MAKE IT?

1. Preheat oven to 180C.

2. Use a sharp knife to score the ham fat crossways in ½ centimetre intervals. Wrap the ham hock in foil to prevent it from burning. Place the ham on a greased rack in a large baking dish lined with foil.

3. Drain pineapple, reserving 185 mL of the syrup.

4. Add pineapple syrup, rum, sugar, star anise, and cinnamon to a saucepan over medium heat. Bring to a simmer, then reduce heat to low and cook, stirring frequently for 10 minutes or until the mixture thickens slightly.

5. Meanwhile add pineapple rings to the ham, securing with toothpicks. Stud ham with cloves, then brush ham with the glaze to evenly coat it. Roast for 2 hours, brushing with glaze every 20 minutes, or until ham is golden and caramelised. Set aside to rest for 30 minutes before carving.

PULLED PORK CROISSANT BAKE

When you’re entertaining it’s great to have dishes that can be prepared in advance so that you can spend time with your guests rather than being stuck in the kitchen. This Pulled Pork Croissant Bake can be prepared the day before and is guaranteed to be a hit with its decadent combination of buttery croissants, tender pulled pork, and cheesy sauce.

TAKES 5 ½ HOURS

SERVES 8

WHAT DO I NEED?

1 tbsp brown sugar

1 tbsp chilli powder

1 tsp onion powder

1 tsp garlic powder

1 tsp ground cumin

1 tsp salt

1 tsp freshly ground black pepper

2 kg pork shoulder

350 mL Coca Cola

1 tbsp unsalted butter

1 tbsp plain ﬂour

120 mL milk

1 tsp hot English mustard

6 croissants

2 rashers middle bacon, roughly chopped

80 g mozzarella, grated

20 g parmesan, grated

Handful of sage leaves

1 tbsp black sesame seeds

1 tbsp white sesame seeds

HOW DO I MAKE IT?

1. Place pork in a lidded casserole dish and rub with the spice mixture. Pour coke around the base of the pork, cover with the lid, and cook for 3 hours. Remove lid and cook for a further 1 ½ hours, or until the pork is very tender and pulls apart with a fork. Remove from oven and use a fork to shred the pork. Set aside.

2. Add butter to a small saucepan over medium-high heat. When butter has melted add ﬂour and cook, stirring constantly for 1 minute. Continue stirring while whisking in milk and mustard and cook for 3 minutes, or until the sauce thickens slightly.

3. Cut croissants so that they can be opened out like a sandwich. Layer each croissant generously with pulled pork then close and add them to a lightly greased baking tray. Pour sauce over the croissants, then scatter with chopped bacon, mozzarella, parmesan, sage leaves, and sesame seeds.

4. At this stage the dish can be covered and refrigerated until needed.

5. To serve, preheat oven to 180C.

6. Cover dish with foil and cook for 20 minutes, then remove foil and cook for a further 30 minutes or until the cheese is melted. Serve with a fresh salad.

Top Tıps

This recipe is also great for using up leftovers. If you’ve got Christmas roast leftovers like turkey, pork, ham, or chicken you can substitute these for the pulled pork.

If using leftover meat, chop it and combine with a little barbecue sauce to ensure it doesn’t dry out too much when baked.

WITH SCALLOPPED POTATOES

INGREDIENTS

ROAST LAMB:

• 2x Onions, cut into wedges

• 2.5kg Lamb shanks

• 1 tbsp Olive oil

• 1/2 tsp Sea salt

• 1 tbsp Rosemary, chopped

• 1x Gravox Traditional Liquid Gravy 250g

SCALLOPED POTATOES:

• Spray oil for greasing

• 1kg Desiree potatoes, peeled, finely sliced

• 1 Small red onion, finely sliced

• 2 tbsp Thyme leaves

• SAXA Salt and Pepper

• 2x 165g Gravox Cheese Finishing Sauce

• 1/2 cup (375ml) Thickened cream

• 1 cup Grated parmesan cheese

INSTRUCTIONS

ROAST LAMB:

Step 1: Preheat oven to 170˚C fan forced.

Step 2: Cut onions into wedges and add them to the base of an oven-proof vessel. Pour in 2 cups (500ml) of water and place leg of lamb on top of the onions. Brush over olive oil then sprinkle over salt and rosemary. Roast for 2 hours.

Step 3: After 2 hours, add an extra cup of water to the base of the dish.

Step 4: After 3-3.5 hours the lamb will be crispy and tender. Remove it from the dish and cover in tinfoil to rest until serving.

SCALLOPED POTATOES:

Step 5: While the Lamb is coooking, prepare the potatoes and onion and grease a shallow oven-proof dish with spray oil.

Step 6: Layer the potato slices over the base of the greased dish, top with a scattering of onion and thyme leaves. Season well with SAXA Salt and Pepper. Repeat layering with remaining potato slices and onion.

Step 7: Combine Gravox Cheese Finishing Sauce and cream together, pour evenly over the potatoes. Top with grated cheese. Cover loosely with foil.

Step 8: When the lamb has 1.5hrs of cooking left, place covered potatoes into the oven and bake for 1 hour. Then remove foil and bake for a further 30 minutes or until golden and potatoes are very tender when tested with a skewer.

Step 9: Heat Gravox Traditional gravy as per instructions before transferring to a gravy boat for serving. Carve hot lamb and serve with Gravox gravy and scalloped potatoes for a delicious, festive meal

CRISPY ROAST DUCK WITH BAKED APPLES

With the winning combination of crispy skin, tender meat, and sweet baked apples, this duck promises to be a delicious addition to your festive menu.

TAKES 2 HOURS // SERVES 6

WHAT DO I NEED?

2 tsp salt

½ tsp freshly ground black pepper

½ tsp garlic powder

1 tbsp dried thyme leaves

½ tsp smoked paprika

2+ kg whole duck

1 lemon, halved

3-4 small apples

85 g honey

3 tbsp orange juice

2 tbsp lemon juice

HOW DO I MAKE IT?

1. Preheat oven to 220C.

2. Add salt, pepper, garlic powder, thyme and paprika to a bowl and mix well.

3. Pat duck inside and out with paper towel and then prick the skin with a fork ensuring you don’t go too deep and pierce the meat.

4. Rub the salt mixture all over the duck, inside and out.

5. Insert lemon halves into the cavity of the duck. Score apples around the middle to prevent the skin from rupturing when cooking. Stuff apples into the cavity and tie the legs together with kitchen twine.

6. Place duck, breast side down in a baking dish.

7. Combine honey, orange juice and lemon juice in a small bowl and brush one-third over the duck. Roast uncovered for 30 minutes, then reduce temperature to 180C and cover the baking dish with foil. Cook for 1 hour, then turn duck to be breast side up, baste with one-third honey mixture and bake uncovered for 1 hour.

8. Remove from oven and brush with remaining honey mixture. Let rest for 15 minutes before serving.

9. Serve duck with baked apples.

Fe猀琀ive without the fuss

BARBECUED MARINATED SALMON

Marinated in a delightful concoction of soy sauce and brown sugar, this salmon also has notes of lemon and garlic. It is incredibly easy to make and cooked on the barbecue making it the ultimate solution for summer meals.

TAKES 20 MINUTES, PLUS 2 HOURS MARINATING TIME SERVES 6

WHAT DO I NEED?

6 x 200 g salmon ﬁllets

1 tsp salt

½ tsp white pepper

2 cloves garlic, minced

Zest of ½ lemon

1⁄3 cup soy sauce

1⁄3 cup brown sugar

1⁄3 cup water

¼ cup vegetable oil

HOW DO I MAKE IT?

1. Pat salmon ﬁllets with paper towel.

2. Add salt, pepper, garlic, lemon zest, soy sauce, brown sugar, water, and vegetable oil to a large dish and mix to combine. Add salmon ﬁllets to the dish and coat with the mixture. Cover and refrigerate for at least 2 hours.

3. Preheat barbecue grill to medium heat and lightly oil the grill.

4. Remove salmon from the marinade and place skin side down on the grill. Cook for 8 minutes then turn and cook for a further 6 minutes or until the salmon easily ﬂakes with a fork.

Top Tips

The bread for the stufﬁng needs to be at least one day old for best results. If your bread is not stale, add chopped bread to a baking tray and bake for 10 minutes in a 170C oven to dry it out before making the stufﬁng.

WHAT DO I NEED?

For the Stufﬁng

½ cup salted butter

2 leeks, halved, thinly sliced

4 stalks celery, diced

3 cloves garlic, minced

¾ tsp salt

½ tsp freshly ground black pepper

400 g day old sourdough bread, roughly chopped

¼ cup fresh sage, chopped

¼ cup ﬂat leaf parsley, chopped

1 tsp rosemary, chopped

1 tsp thyme leaves

1 ½ cups vegetable stock

For the Turkey

7–8 kg whole turkey

½ cup unsalted butter, softened

Salt, to taste

Freshly ground black pepper, to taste

1 ½ litres chicken stock, divided

CLASSIC CHRISTMAS TURKEY WITH STUFFING

Celebrate Christmas with our Classic Christmas Turkey. It is generously stuffed with a savoury medley of leek, celery, garlic, and a fragrant blend of sage, parsley, rosemary, and thyme, and then perfectly roasted to golden perfection.

TAKES 4 ½ HOURS // SERVES 12

HOW DO I MAKE IT?

1. Prepare stufﬁng by melting butter in a frying pan over medium heat. Add leeks, celery, garlic, salt, and pepper and cook for 5 minutes.

2. Add bread to a bowl and pour over leek mixture. Add sage, parsley, rosemary, and thyme and toss to coat. Add vegetable stock and toss again. Set aside while you prepare the turkey.

3. Preheat oven to 180C.

4. Pat turkey dry with paper towel and place breast-side up on a rack in a large roasting pan.

5. Loosely ﬁll the turkey cavity with stufﬁng. Rub skin with softened butter and season with salt and pepper.

6. Add 2 cups of chicken stock to the roasting pan and loosely cover the turkey with foil. Cook for 2 ½ hours, basting with pan juices every 30 minutes. When the chicken stock has nearly evaporated add another 2 cups to the pan. Continue, adding stock as needed during the ﬁrst 2 ½ hours of cooking, then remove the foil from the turkey and continue cooking for a further 1 ½ hours, or until a thermometer inserted into the thickest part of the thigh reads 75C

7. Remove turkey from oven and cover. Allow to rest for 30 minutes before carving.

POMEGRANATE ROASTED CHICKEN

Succulent tender chicken is ﬂavoured with the citrusy tang of sumac and basted with a luxuriously rich pomegranate syrup. Garnished with fresh pomegranate arils and spring onion, this is a feast for the eyes as well as the palate.

TAKES 2 ½ HOURS // SERVES 6

WHAT DO I NEED?

1 tbsp ground sumac

1 tbsp salt

2 kg whole chicken

4 cups pomegranate juice

2 large red onions, roughly chopped

2 fennel bulbs, cored and sliced

3 tsp olive oil

2 tbsp honey

1 tsp freshly ground black pepper

Pomegranate arils, to garnish

Spring onions, chopped, to garnish

HOW DO I MAKE IT?

1. Add sumac and salt to a small dish and stir to combine. Loosen the skin on the chicken and pat dry with paper towel. Rub most of the sumac and salt mixture under the skin and a little on top of the skin. Refrigerate while you make the glaze.

2. Add pomegranate juice to a saucepan over medium heat. Simmer for 45 minutes, or until the juice has thickened enough to coat the back of a spoon.

3. Preheat oven to 200C.

4. Add chopped onion and fennel to a baking dish and drizzle with olive oil.

Place chicken on top of the onions and cook for 20 minutes, then reduce oven temperature to 180C.

5. Add honey and pepper to the pomegranate juice and stir well to combine. Brush mixture over the chicken and cook for a further 40 to 50 minutes, or until the chicken is cooked through.

6. Remove chicken from the oven and set aside to rest for 10 minutes before serving.

7. Serve with cooked onion and fennel and garnished with pomegranate arils and spring onions.

GRUYÈRE ASPARAGUS TART

This savoury tart combines the nutty richness of Gruyère cheese with the delicate freshness of tender asparagus spears. Served atop a ﬂaky pastry crust, it is a delicious addition to your summer table.

TAKES 45 MINUTES // SERVES 6

WHAT DO I NEED?

1 sheet frozen puff pastry, thawed

2 cups Gruyère cheese, grated 2 bunches asparagus

1 tbsp olive oil

Salt

Freshly ground black pepper

HOW DO I MAKE IT?

1. Preheat oven to 200C.

2. Line a baking tray with baking paper.

3. Roll pastry on a lightly ﬂoured surface into a rectangle approximately 40-centimetres x 25-centimetres in size. Trim edges to neaten them.

4. Place pastry on lined baking tray. Use a knife to lightly score the pastry dough about 2 ½ centimetres in from the edges, to form a rectangle.

5. Pierce dough inside the score lines with a fork, then bake for 15 minutes, or until golden.

6. Remove from oven and sprinkle with grated Gruyère.

7. Trim woody ends from asparagus and cut asparagus in half. Arrange asparagus on top of the Gruyere, then brush with olive oil and season with salt and pepper.

8. Return to oven and bake until the cheese is golden and the asparagus is tender, about 20 minutes.

Top Tips

Store leftovers in the fridge for up to 2 days or in the freezer for up to 2 months.

Cut the tart into smaller pieces for a tasty canape with drinks.

CHEESY BAKED CRAYFISH

This combination of fresh crayﬁsh and an herby infused cheesy butter is perfect for summer eating. Enjoy it with a chilled glass of wine.

TAKES 20 MINUTES // SERVES 4

WHAT DO I NEED?

2 whole cooked crayﬁsh

2 cloves garlic, minced

1 cup parmesan, grated

1 tbsp lemon juice

1 tsp Italian parsley, ﬁnely chopped

1 tsp thyme leaves, ﬁnely chopped

1 tsp oregano leaves, ﬁnely chopped

5 tbsp melted butter

HOW DO I MAKE IT?

1. Preheat oven to 180C.

2. Cut crayﬁsh in half and remove stomach sac and intestinal vein.

3. Place crayﬁsh halves, ﬂesh side-up on a lined baking tray.

4. Combine garlic, parmesan, lemon juice, parsley, thyme, oregano, and butter in a bowl and mix well.

5. Spoon mixture over the crayﬁsh ﬂesh and bake for 10–15 minutes or until the cheese is golden and bubbly.

PREP TIME 15min 4 Serves

INGREDIENTS:

• ½ cup Hellmann’s Spicy Kicker Mayonnaise

• ¼ cup Hellmann’s Real Mayonnaise

• 2 tbsp tomato ketchup

• 1 tsp Worcestershire sauce

• 1 tsp fresh lemon juice

• Sea salt and freshly ground black pepper, to taste

• 1.5 kg cooked unpeeled king prawns, to serve

• Lemon wedges, to serve

– SPICY –SEAFOOD SAUCE

DIRECTIONS:

1 Combine mayonnaise, tomato ketchup, Worcestershire sauce and lemon juice in a bowl.

2 Season to taste with salt and pepper.

3 Serve with prawns and lemon wedges.

SIDES & SALADS

No feast would be complete without the scrumptious sides

Top Tıps

Choose a good roasting style potato.

We recommend Dutch Creams, Pink Eye, Kipﬂer, King Edward, and Up-to-Dates.

GARLIC & THYME CRISPY SMASHED SPUDS

Warning! These potatoes are addictive. They are the perfect crispy on the outside, light and ﬂuffy on the inside spud that are impossible to resist.

TAKES 50 MINUTES // SERVES 4

WHAT DO I NEED?

1 kg potatoes

3 cloves garlic, minced

1 tbsp fresh thyme

¼ cup olive oil

Sea salt, to taste

Freshly ground black pepper, to taste

HOW DO I MAKE IT?

1. Preheat oven to 220C.

2. Add potatoes to a saucepan and cover with cold water. Bring to a boil and cook for 15 minutes or until the potatoes are easily pierced with the tip of a knife.

3. Drain potatoes.

4. Combine garlic, thyme and olive oil in a small bowl.

5. Arrange potatoes on a baking tray. Use the bottom of a glass to press the potatoes so that they ﬂatten but not fall apart.

6. Spoon olive oil mixture over potatoes and season with salt and pepper.

7. Bake for 30 minutes or until golden and crisp.

Top Tıps

HOW TO SEGMENT A GRAPEFRUIT

1. Using a sharp paring knife, cut the top and bottom off the grapefruit to create a ﬂat base.

2. Remove the peel with the knife in sections, ensuring you also remove the bitter pith. If you miss any pith on the ﬁrst attempt, go back and remove it with your knife.

3. Begin segmenting by gliding the knife between each segment of the grapefruit as close to the membrane as possible. Make a slit to loosen the segment of fruit.

4. Make a slit on the other side of the segment as close to the membrane as possible and loosen the fruit completely.

5. Continue working your way around the grapefruit, lifting out segments as you go –think of this like removing pages from a book, in between the covers.

GRAPEFRUIT & AVOCADO SALAD

The epitome of summer with its bright colours and fresh ﬂavours, this salad is a delicious accompaniment to ﬁsh, chicken, and turkey.

TAKES 15 MINUTES // SERVES 4

WHAT DO I NEED?

3 large grapefruit

1 tsp ﬁnely grated grapefruit zest

1 shallot, ﬁnely grated

2 tbsp olive oil

1 tsp white wine vinegar

Salt

Freshly ground black pepper

2 avocados, sliced

½ red cabbage, shredded

½ cup pomegranate arils

3 tbsp ﬂat leaf parsley, chopped

HOW DO I MAKE IT?

1. Segment 2 of the grapefruit (see our instructions on the left).

2. Juice the remaining grapefruit and add to a bowl with zest, shallot, olive oil, and white wine vinegar. Season with salt and pepper, then stir well and set aside.

3. Arrange grapefruit segments on a serving platter with avocado and red cabbage. Drizzle dressing over and garnish with pomegranate arils and parsley.

SALATA BALADI

Salata Baladi is a traditional Egyptian salad featuring a colourful mix of ripe tomatoes, crisp cucumbers, red onion, and jalapeno, all tossed together with fragrant herbs and a zesty lemon dressing.

TAKES 20 MINUTES // SERVES 8

WHAT DO I NEED?

5 large tomatoes

1 clove garlic, minced

½ tsp ground cumin

¼ tsp freshly ground black pepper

½ tsp cayenne pepper

½ tsp ground coriander

1 ½ tsp salt

2 tbsp white vinegar

¼ cup lemon juice

3 Lebanese cucumbers, diced

1 red onion, diced

1 jalapeno, diced

2 tbsp dill, chopped

2 tbsp ﬂat leaf parsley, chopped

2 tbsp coriander, chopped

1 tbsp mint, chopped

HOW DO I MAKE IT?

1. Grate 2 of the tomatoes into a large bowl and set aside.

2. Blend garlic, cumin, black pepper, cayenne, ground coriander, and salt together. Add this to the grated tomatoes along with the white vinegar and lemon juice.

3. Dice remaining tomatoes and add to bowl with cucumber, red onion and jalapeno. Toss in dill, parsley, coriander and mint and stir to combine.

4. Refrigerate until ready to serve.

CHERRY TOMATO SALAD WITH PINE NUTS & CAPERS

Brighten up your meal with this salad featuring a vibrant mix of juicy cherry tomatoes, crunchy pine nuts, and tangy capers, all freshened up with aromatic basil. This salad combines sweet, savoury, and nutty ﬂavours in every bite, offering a delightful texture and a burst of Mediterranean ﬂair.

TAKES 30 MINUTES

SERVES 6

WHAT DO I NEED?

100 g pine nuts

750 g cherry tomatoes, halved

1 large red onion, ﬁnely sliced

100 g capers, drained

½ bunch basil leaves

½ cup olive oil

2 tbsp red wine vinegar

1 tbsp caster sugar

1 tsp dried oregano

Salt, to taste

Freshly ground black pepper, to taste

HOW DO I MAKE IT?

1. Add pine nuts to a frying pan over medium heat. Cook, stirring until they start to turn a light golden brown, then remove from heat and set aside to cool.

2. When pine nuts have cooled, add tomatoes, onion, pine nuts, capers and basil leaves to a large bowl and toss to combine.

3. Mix olive oil, red wine vinegar, caster sugar, and oregano in a small bowl. Season to taste and pour over salad just before serving.

HONEYED HERB BUTTERNUT PUMPKIN

Elevate your pumpkin game by roasting it in a delightful blend of honey and herbs. The result? A gently caramelised, subtly ﬂavoured pumpkin that everyone will love.

TAKES 1 ½ HOURS // SERVES 8

WHAT DO I NEED?

2 kg butternut pumpkin

30 mL olive oil

½ tsp salt

¼ tsp freshly ground black pepper

4 bay leaves

30 g butter, melted

60 mL honey

2 tsp fresh thyme leaves

HOW DO I MAKE IT?

1. Preheat oven to 220C.

2. Cut pumpkins in half lengthways and scoop out seeds and pulp.

3. Brush pumpkin with olive oil on ﬂesh and skin sides and season with salt and pepper.

4. Place cut side down in a roasting pan with bay leaves and cook for 30 minutes, or until softened.

5. Meanwhile, prepare honey sauce by adding butter, honey, and thyme to a bowl and whisking to combine.

6. Flip pumpkin over so skin side is facing down. Add ¼ cup water to the pan and baste cut side of pumpkin with honey sauce. Return to the oven to cook for a further 30 to 40 minutes, basting with the pan juices every 15 minutes.

HERBY ROASTED ASPARAGUS

Eating your greens is easy when they taste, and look, this good. Fresh asparagus is roasted with ﬂavours of thyme, capers, and pistachios and served with a sprinkling of parmesan.

TAKES 15 MINUTES // SERVES 6

WHAT DO I NEED?

2 bunches asparagus

1 ½ tbsp capers, drained

1 ½ tbsp fresh thyme leaves, ﬁnely chopped

50 g pistachios, roughly chopped

2 cloves garlic, minced

¼ tsp salt

¼ tsp freshly ground black pepper

30 mL olive oil

Juice of ½ lemon

Sea salt, to taste

30 g shaved parmesan

HOW DO I MAKE IT?

1. Preheat oven to 180C.

2. Break off woody ends of asparagus and discard.

3. Place asparagus in a large bowl and add capers, thyme, pistachios, and garlic. Season with salt and pepper and drizzle with olive oil. Mix well to coat all ingredients with oil.

4. Tip onto a lined baking tray and bake for 10 minutes.

5. Remove from oven and squeeze over lemon juice. Scatter with parmesan cheese and sprinkle with sea salt, then serve.

MEDITERRANEAN POTATO SALAD

Why have ordinary potato salad when you could be eating pimped potato salad?

Filled with Mediterranean ﬂavours and topped with a tasty citrus herbed dressing, this is a summer salad sensation.

TAKES 30 MINUTES

SERVES 6

WHAT DO I NEED?

1 kg waxy potatoes such as kipﬂer, bintje, or pink eye.

1 tbsp salt

½ red onion, ﬁnely sliced

½ cup Sicilian olives, pitted and halved

2 small tomatoes, chopped

1 stalk celery, chopped

For the Dressing

¼ cup olive oil

1⁄3 cup lemon juice

2 tsp Dijon mustard

¼ cup Italian parsley

Pinch of salt

Pinch of freshly ground black pepper

HOW DO I MAKE IT?

1. Add potatoes to a large saucepan and ﬁll with water. Toss in salt and bring potatoes to a boil over high heat. When water starts to boil, reduce heat to a simmer and cook until the potatoes are tender. Drain and set aside.

2. When cooled, cut potatoes into small pieces and transfer to large salad bowl. Add red onion, olives, tomatoes, and celery and set aside.

3. Whisk dressing ingredients together in a small bowl and pour over the salad, then toss to combine.

4. Refrigerate until ready to serve.

AIR FRYER SPICY CAULIFLOWER

Fresh cauliﬂower ﬂorets are tossed in a zesty sriracha sauce and air-fried to crispy perfection, delivering a blend of heat and crunch. Paired with a cooling honeyed yogurt sauce, this dish strikes the ideal balance between spicy and sweet. Enjoy it as a bold appetizer or a satisfying side.

TAKES 30 MINUTES SERVES 4

WHAT DO I NEED?

2 tbsp olive oil

2 tbsp sriracha

1 tbsp rice wine vinegar

1 tsp sesame oil

1 tbsp soy sauce

700 g cauliﬂower ﬂorets For the Honeyed Yoghurt Sauce

½ cup plain yoghurt

1 tbsp lemon juice

1 tsp honey

1 clove garlic, minced

Pinch salt

HOW DO I MAKE IT?

1. Add olive oil, sriracha, rice wine vinegar, sesame oil, and soy sauce to a large bowl and mix well to combine.

2. Add cauliflower florets and toss to coat with the marinade. Leave to sit for 5 minutes so that the florets absorb all the marinade.

3. Place ﬂorets into air fryer and cook on 180C for 10 minutes, then shake and continue cooking for a further 5 minutes or until golden and cooked through.

4. While the cauliﬂower is cooking prepare the Honeyed Yoghurt Sauce by adding all ingredients to a small bowl and whisking well to combine.

5. Serve cauliﬂower with yoghurt sauce on the side.

‘Tis the season for better breakfasts

AÇAÍ SUPERFOOD SALAD

This refreshing salad is bursting with antioxidants and fresh flavours including fresh salad greens, seeds, fruit, and a simple dressing. It is finished with Açaí, which adds a bold and complex flavour profile.

TAKES 10 MINUTES // SERVES 4

WHAT DO I NEED?

2 cups kale

1 cup baby leaf salad mix

1 cup chicory

1 cup fresh raspberries

1 cup dried blueberries

4 tbsp olive oil

2 tbsp balsamic vinegar

2 tsp honey

Pinch of salt

Pinch of freshly ground black pepper

½ cup ﬂax seeds

½ cup slivered almonds

2 tbsp linseed

2 tbsp chia seeds

½ cup Açaí Pure Unsweetened, thawed

HOW DO I MAKE IT?

1. Add kale, baby leaf salad, chicory, raspberries, and blueberries to a large bowl.

2. In a small bowl whisk together olive oil, balsamic vinegar, honey, salt, and pepper. Drizzle dressing over the kale mixture and toss to combine.

3. Add in ﬂax seeds, almonds, linseed, and chia seed and toss again.

4. Dollop açaí over the salad and serve immediately.

FIESTA CORN

You can eat this vibrant and tasty corn recipe hot or cold, so it’s great for a barbecue.

TAKES 10 MINUTES SERVES 6

WHAT DO I NEED?

500 g corn kernels

1 tsp unsalted butter

½ cup red onion, diced

½ green capsicum, diced

½ red capsicum, diced

1 green chilli, seeds removed, diced

Salt, to taste

Freshly ground black pepper, to taste

HOW DO I MAKE IT?

1. Melt butter in a large frying pan over medium-high heat.

2. Add onion and capsicums and cook, stirring for 3 minutes. Add corn to the frying pan and stir to combine. Add chilli, salt, and pepper and cook for a further 2 minutes, then remove from heat and serve.

PAGE 125

Living on the veg

PLANT-BASED

Delightful options for a vegan Christmas

Pico Chocolate Brownie Bliss

Ingredients

• 2 tbsp ground ﬂaxseed

• 160g Pico Chocolate

• 160g Pico Chocolate (2 x blocks)

roughly chopped

• ½ tsp coﬀee granules

• 80g vegan butter (plus extra for greasing)

• 125g self-raising ﬂour

• 70g ground almonds

• 50g almonds roughly chopped

• 50g cocoa powder

• ¼ tsp baking powder

• 250g golden caster sugar

• 1½ tsp vanilla extract

Method

step 1

Heat the oven to 1700C/1500C fan/gas 3½. Grease and line a 20cm square tin with baking parchment. Combine the ﬂaxseed with 6 tbsp water and set aside for at least 5 mins.

step 2

In a saucepan, melt 80g chocolate (one block), the coﬀee and margarine with 60ml water on a low heat. Allow to cool slightly.

step 3

Put the ﬂour, ground almonds, cocoa, baking powder and ¼ tsp salt in a bowl and stir to remove any lumps.

step 4

Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved.

step 5

Stir in the ﬂaxseed mixture, vanilla extract, chopped almonds and remaining chocolate, then the ﬂour mixture.

step 6

Spoon into the prepared tin. Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs.

step 7

Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within three days.

Recipe credit: BBC foods.

COB LOAF WITH GARLIC TOFU MOZZARELLA

There’s nothing quite like the smell of warm bread wafting through your house, and there’s nothing quite like the taste of cheesy garlic bread. This vegan mozzarella is nut free so ideal for just about everyone to enjoy!

TAKES 20 MINUTES // SERVES 6

WHAT DO I NEED?

1 cob loaf

For the Tofu Mozzarella

450 g ﬁrm tofu

1 cup water

½ cup nutritional yeast

¼ cup tapioca ﬂour

2 tbsp lemon juice

1 tsp lemon zest

1 tsp salt

2 cloves garlic, minced

HOW DO I MAKE IT?

1. Preheat oven to 180C.

2. Line a baking tray with baking paper.

3. Slice cob loaf three-quarters of the way through, then rotate loaf and repeat. Place loaf on prepared baking tray.

4. Add all Tofu Mozzarella ingredients to a food processor and blend until smooth.

5. Transfer Tofu Mozzarella to a saucepan over medium heat and cook, stirring frequently for 6 minutes or until thick and stretchy.

6. Spoon Tofu Mozzarella onto the bread and bake for 7 minutes, or until the bread is lightly golden and the mozzarella is hot.

WHITE BEAN DIP

Bursting with ﬂavours of garlic, lemon, and fresh herbs, this creamy dip is a perfect blend of smooth texture and zesty tanginess. Pair with crisp veggies, bread sticks or warm pita bread for a delicious appetiser or easy entertainer.

TAKES 5 MINUTES // SERVES 4

WHAT DO I NEED?

400 g can cannellini beans, drained and rinsed

2 tbsp olive oil, plus extra to drizzle

2 tbsp freshly squeezed lemon juice

½ tsp lemon zest

1 clove garlic

Salt, to taste

White pepper, to taste

Pine nuts, toasted, to serve

Seasonal vegetables, to serve

HOW DO I MAKE IT?

1. Add beans, olive oil, lemon juice and zest, and garlic to a food processor and blitz to combine.

2. Taste, add salt and pepper and fold through dip.

3. Serve garnished with a drizzle of olive oil, toasted pine nuts, and fresh seasonal vegetables if desired.

VEGETABLE COURONNE

Say “hello” to the centrepiece of your Christmas celebration. Featuring vegetables, legumes, and nuts encased in a wreath of zucchini, this is a dish that tastes as good as it looks.

TAKES 1 ½ HOURS // SERVES 6

WHAT DO I NEED?

400 g butternut pumpkin, peeled and cut into 1-centimetre cubes

400 g potato, peeled and cut into 1-centimetre cubes

4 tbsp olive oil, divided Salt

Freshly ground black pepper

2 brown onions, ﬁnely diced

400 g mushrooms, roughly chopped

2 cloves garlic, minced

4 tbsp ground ﬂaxseed

8 tbsp hot water

2-3 zucchini, cut lengthwise into thin strips

Pinch of ground nutmeg

50 g fresh breadcrumbs

400 g can lentils, drained

80 g pinenuts

80 g pepitas

150 g hazelnuts, chopped, divided

HOW DO I MAKE IT?

1. Preheat oven to 200C.

2. Add pumpkin and potato to a baking tray with 2 tablespoons olive oil. Season with salt and pepper and cook for 30 minutes, or until the pumpkin and potato are soft.

3. Meanwhile, heat reserved 1 tablespoon olive oil in a large frying pan over low heat. Add onions and cook until softened, then add mushrooms and garlic, and cook for 10 minutes or until the mushrooms are very soft.

4. Add ﬂaxseed to a bowl with hot water and set aside until the mixture is gel-like.

5. Grease a 24-centimetre ring pan with a little olive oil. Arrange zucchini strips along the base and sides of the ring pan, ensuring that they overlap. Set aside

6. Add cooked pumpkin and potatoes to a large bowl. Toss in onion, mushroom, and garlic mix, flaxseed mix, nutmeg, breadcrumbs, lentils, pinenuts, pepitas and 100 g hazelnuts. Mix well to combine, then scoop into the prepared ring pan on top of the zucchini. Fold zucchini over the top of the filling, using extra strips to ensure the filling is fully enclosed.

7. Cover with foil and cook for 35 minutes, then remove foil and cook for a further 10-15 minutes or until the zucchini is slightly golden brown.

8. Allow to cool in the ring pan for 5 minutes, then invert onto a plate and serve garnished with reserved hazelnuts.

ONION, OLIVE & RED MISO TART

Sweet maple-infused onions, briny olives, and the umami richness of red miso combine to create a fabulous topping for the crisp, golden crust of this tasty tart.

TAKES 45 MINUTES // SERVES 4

WHAT DO I NEED?

1-2 sheets ready-rolled vegan shortcrust pastry

2 large red onions, thinly sliced 200 g pitted Kalamata olives

3 tbsp olive oil

1 tbsp red miso paste

1 tbsp maple syrup

HOW DO I MAKE IT?

1. Preheat oven to 200C.

2. Lightly grease a 22-centimetre casserole dish and line base and sides with pastry. Fill with pastry weights and blind bake for 10 minutes, then remove from oven and remove pastry weights.

3. Add onions and olives to a large bowl.

4. In a small bowl, combine olive oil, red miso paste, and maple syrup and mix thoroughly. Pour over the onions and olives and toss to ensure they are well coated.

5. Spread onion and olive mixture over the pastry, then bake for 30 minutes, or until the onions have softened but are still holding their shape.

6. Serve hot or cold.

VEGETABLE PAELLA

Colourful vegetables, tender grains of rice, and a selection of aromatics combine to capture the essence of Spain in this delicious paella.

TAKES 1 HOUR // SERVES 6

WHAT DO I NEED?

2 tbsp olive oil

1 large brown onion, diced

1 large red capsicum, diced

4 cloves garlic, minced

1 cup green beans, cut into 2-centimetre pieces

400 g can diced

tomatoes

1 ½ tsp smoked paprika

1 tsp chilli ﬂakes

2 bay leaves

2 cups paella or arborio rice

4 ½ cups vegetable stock

¾ tsp turmeric Pinch of salt

1 cup peas, fresh or frozen

1 cup green olives

Lemon wedges, to serve

Top Tıps

We have used turmeric to add the characteristic yellow hue to our paella because it is more budget-friendly than the traditional saffron. If you would like to use saffron, replace the turmeric with ½ teaspoon saffron steeped in 3 tablespoons of warm water for 10 minutes.

HOW DO I MAKE IT?

1. Heat olive oil in a large ﬂat-bottomed frying pan or paella pan over medium heat. Add onion and capsicum and cook until softened, about 5 minutes. Add garlic, beans, tomatoes, paprika, chilli ﬂakes and bay leaves and cook for a further 5 minutes, stirring frequently.

2. Add rice, vegetable stock, turmeric and salt and stir well. Bring to a boil, then immediately reduce heat to medium-low and cook, uncovered for 15 minutes, without stirring the rice.

3. Add peas and olives and cook for a further 5 minutes, then turn off heat and cover with a lid or tea towel for 5 minutes. Remove bay leaves before serving with lemon wedges.

Bring a little Mediterranean ﬂair to your summer table with this Baked Gnocchi recipe. You can make your own gnocchi as we have, or if you want to save time, buy pre-made gnocchi. With vibrant ﬂavours of cherry tomatoes, red onion, garlic, and basil this dish is simple, yet deliciously satisfying.

MEDITERRANEAN BAKED GNOCCHI

TAKES 1 HOUR // SERVES 4

WHAT DO I NEED?

250 g potatoes, peeled and boiled

½ tsp salt, plus extra for seasoning

¼ cup + 1 tbsp olive oil, divided

150 g plain ﬂour

4 cloves garlic, roughly chopped

350 g cherry tomatoes

1 large red onion, chopped

Small bunch of basil leaves, torn

3 tbsp plant-based parmesan, grated

Freshly ground black pepper, to taste

HOW DO I MAKE IT?

1. Make the gnocchi by passing the potatoes through a potato ricer or mashing until smooth.

2. Add potato, salt, 1 tbsp olive oil, and ﬂour to a bowl and mix to combine. Use your hands to knead into a ball, adding extra ﬂour if the mixture is too sticky.

3. Take a teaspoon of mixture and work into a rough ball, then shape into a gnocchi shape. Use a fork to make grooves on the gnocchi. Repeat with remaining mixture.

4. Bring a large saucepan of water to the boil. Add gnocchi and cook until the gnocchi ﬂoat to the top, then strain ready for baking.

5. Preheat oven to 200C.

6. Add ¼ cup olive oil, gnocchi, garlic, tomatoes, and red onion to a large baking tray. Season with salt and pepper and use your hands to toss the ingredients ensuring that everything is well coated in olive oil.

7. Bake in the oven for 20 minutes, then stir and return to the oven for a further 15 minutes or until the tomatoes are cooked.

8. Remove from oven and serve garnished with torn basil leaves and grated parmesan.

STUFFED CAPSICUMS

Cradled inside these vibrant capsicums is a delicious ﬁlling of vegetables, tempeh, rice and herbs. You can use any colour capsicums you like or choose a mix of colours to bring a pop of colour to your summer table.

TAKES 1 HOUR // SERVES 6

WHAT DO I NEED?

6 large capsicums

1 tbsp olive oil

1 brown onion, ﬁnely diced

4 cloves garlic, minced

300 g plain tempeh, roughly chopped

150 g zucchini, diced

150 g pumpkin, ﬁnely diced

150 g mushrooms, chopped

1 tsp dried oregano leaves

1 tsp dried basil leaves

Pinch of chilli ﬂakes (optional)

400 g can diced tomatoes

1 cup cooked rice

Salt, to taste

Freshly ground black pepper to taste

Handful of vegan cheddar

HOW DO I MAKE IT?

1. Preheat oven to 180C.

2. Cut tops off capsicum and scoop out seeds. Place on a lined baking tray and set aside.

3. Heat oil in a large frying pan over medium heat. Add onion, garlic, and tempeh and cook for 5 minutes, then add zucchini, pumpkin, mushrooms, oregano, basil, and chilli ﬂakes and cook for 3 minutes, stirring frequently. Add diced tomatoes, rice, salt and pepper, and cook for a further 2 minutes.

4. Remove from heat and stuff capsicums with the mixture, pushing down to pack the mixture in. Sprinkle the top of each capsicum with a little vegan cheddar.

5. Cover capsicums with foil and bake in oven for 40 minutes, then remove foil and cook for 10 minutes uncovered.

6. Remove from oven and serve immediately.

CHOCOLATE SWIRL MOUSSE TART

This no-bake tart is incredibly easy to make, in fact your food processor will do most of the work. Featuring a delicious combination of chocolate and fresh strawberry ﬂavours, it will be a hit this summer.

TAKES 20 MINUTES, PLUS OVERNIGHT SETTING TIME // SERVES 8

WHAT DO I NEED?

For the Base

125 g walnuts

100 g pecans

120 g medjool dates

2 tbsp cocoa powder

For the Filling

½ cup strawberry jam

125 g fresh strawberries, ﬁnely diced

For the Mousse

250 g dark vegan chocolate, melted

600 g silken tofu

¼ cup maple syrup

2 tbsp cocoa powder

1 tsp vanilla extract

To Decorate

100 g dark vegan chocolate, melted and slightly cooled

125 g strawberries

50 g pomegranate arils

HOW DO I MAKE IT?

1. Grease and line a 35-centimetre ﬂuted tart tin.

2. Make the base by adding walnuts and pecans to a food processor and blitzing until consistency is coarse crumbs. Add dates and cocoa powder to food processor and blitz until smooth. Spoon mixture into prepared tart tin, using the back of the spoon to push mixture into the base and sides.

3. Spread a layer of jam over the base of the tart and sprinkle with diced strawberries.

4. Make the mousse by adding 250 g melted chocolate to a food processor with tofu, maple syrup, cocoa powder, and vanilla extract. Process the mixture until smooth, then pour mousse over the diced strawberries on the base. Use a spoon to smooth the top.

5. Spoon small dollops of melted chocolate over the mousse. Drag a skewer through the melted chocolate to create the swirls on top, then refrigerate overnight.

6. Decorate with strawberries and pomegranate arils before serving.

CRÈME BRÛLÉE

Indulge in the velvety decadence of our Crème Brûlée, a plant-based twist on the classic French dessert. This luscious creation features a silken custard infused with aromatic vanilla and enriched with creamy coconut cream. It is topped with a delicate caramelised sugar crust that cracks satisfyingly under your spoon.

TAKES 1 HOUR 15 MINUTES // SERVES 4

WHAT DO I NEED?

800 g coconut cream

500 mL oat or other plant-based milk

170 g caster sugar, divided

1 ½ tbsp vanilla extract

½ tsp salt

90 g cornﬂour

HOW DO I MAKE IT?

1. Add coconut cream, milk, 70 g sugar, vanilla, and salt to a saucepan and stir to combine. Cook over low heat until the sugar has dissolved, then slowly whisk in cornﬂour.

2. Continue whisking and increase heat to medium. Whisk continuously until the mixture thickens, then remove from the heat and pour mixture into serving bowls. Set aside to cool, then transfer to the fridge to set for 30 minutes.

3. Remove from fridge and sprinkle with remaining sugar. Use a kitchen blow torch to caramelise the sugar. Serve immediately.

Top Tips

You can make the Crème Brûlée in individual ramekins or have one larger Brûlée to share.

The custard can be prepared 2 days in advance and stored in the fridge. Do not add the sugar or caramelise it in advance or it will lose its characteristic crack.

DESSERTS

Leave

MAKES CHRISTMAS BETTER

CAKE INGREDIENTS

2¾ cups all purpose our

3 cups granulated sugar

1 cup cocoa powder

1 tablespoon baking soda

1½ teaspoons baking powder

1½ teaspoons salt

1 tablespoon vanilla extract

1½ cups buttermilk

3 large eggs, room temperature

2 teaspoons of instant co ee

¾ cup vegetable oil

Rocklea-Licious ChriStmas Chocolate Cake

METHOD

1. Make the Ganache

Roughly chop the Darrell Lea Dark Chocolate Block & place in a heatproof bowl. Bring the cream to a boil in a saucepan. Pour the cream over the chopped chocolate & let sit for 2 minutes before stirring to combine. Cover the ganache with plastic wrap, making sure it touches the surface of the ganache and leave at room temperature for 3 hours or until rm enough to spread.

1½ cups boiling water mixed with

BUTTERCREAM FROSTING

2. Preheat Oven & Prepare Cake Tins

Preheat the oven to 180°C. Grease three 22cm round cake tins & line with baking paper.

3. Make The Cake

1½ cups salted butter, room temperature

1 cup cocoa powder

5 cups icing sugar

½ cup heavy cream

4. Make The Buttercream

In the bowl of a stand mixer using a paddle attachment, cream the butter & cocoa powder on medium-high speed. Add 1 cup icing sugar & 1 tbsp heavy cream. Beat for 1 minute on high speed. Repeat until all the icing sugar & cream is well combined. Add the vanilla extract & beat on high speed for 1 minute.

5. Assemble The Cake

Once the cakes are completely cooled, using a bread knife, slice the tops o each cake to create a at surface. Evenly spread the buttercream across the cake top before stacking the next layer on top. Repeat this process until all three layers are stacked evenly and the buttercream is smoothed out. Coat the cake sides and top evenly with buttercream and chill in the fridge for 30 minutes.

2 teaspoons vanilla extract

GANACHE

Darrell Lea Dark chocolate 170g, chopped

2⁄3 cup heavy cream

TO DECORATE

1 x Darrell Lea Christmas

Rocklea Road 290g

1 x Darrell Lea Milk Chocolate

Raspberry Bullets 204g

1 x Darrell Lea White Chocolate

Raspberry Bullets 150g

In a large bowl, whisk together all dry ingredients & set aside. In the bowl of a stand mixer with a paddle attachment, combine the wet ingredients on low speed & beat until incorporated. Slowly add the dry ingredients & beat for 2 minutes on low speed until well combined. The batter should be runny. Divide evenly between the three cake tins & bake for 30 minutes. The cakes are done when a skewer inserted into the middle comes out clean. Allow to cool in the cake tins for 20 minutes before transferring to a wire rack to cool completely.

6. Decorate

Using a 1M piping tip, pipe the buttercream in swirls along the rim of the top of the cake. Chop the Darrell Lea Christmas Rocklea Road into cubes and pile on the centre of the cake. Line the base of the cake with both of Darrell Lea’s Raspberry avoured Bullets alternatively and sprinkle any extras on top of the buttercream swirls.

HONEYCOMB

This much-loved crunchy confectionery has a golden hue and melt-in-your-mouth appeal that makes it ideal for topping desserts, garnishing ice cream, or enjoying as a decadent snack. You will need a kitchen thermometer for this recipe and it is important to use a deep saucepan as the mixture will increase in size when the bicarbonate of soda is added.

TAKES 30 MINUTES // SERVES 6

WHAT DO I NEED?

80 ml golden syrup

200 g caster sugar

80 mL water

2 ½ tsp bicarbonate of soda

HOW DO I MAKE IT?

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

2. Add golden syrup, caster sugar, and water to a deep, heavy based saucepan over medium heat.

3. Stir continuously while the sugar melts and the mixture starts to boil.

4. When the mixture reaches 150C remove from the heat and add the bicarbonate of soda. Be careful as the mixture will double in size. Stir with a long-handled spoon to incorporate the bicarb.

5. Pour mixture out onto prepared tray and set aside to cool and set.

6. When completely set, at least 1 hour, break honeycomb into pieces.

GINGERBREAD BUNDT CAKE

‘Tis the season for celebration and this lightly spiced bundt cake is just made for sharing. It features classic festive gingerbread ﬂavours and is decorated with a delicious frosting.

TAKES 1 HOUR 10 MINUTES // SERVES 10

WHAT DO I NEED?

For the Cake

2 eggs

170 g brown sugar

85 g maple syrup

120 mL vegetable oil

400 g plain ﬂour

1 tsp baking powder

½ tsp bicarbonate of soda

1 tbsp ground ginger

2 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp salt

60 g Greek yoghurt

110 g buttermilk

For the Frosting

100 g cream cheese

30 g icing sugar

1 tsp vanilla extract

1 tbsp milk

For Decoration

Rosemary sprigs

Gingerbread biscuits

Fresh fruit

HOW DO I MAKE IT?

1. Preheat oven to 180C.

2. Grease a 21-centimetre bundt pan.

3. Whisk eggs, brown sugar, maple syrup, and vegetable oil in a large bowl.

4. Add ﬂour, baking powder, bicarb, ginger, cinnamon, nutmeg, and salt. Stir with a wooden spoon to combine.

5. Add yoghurt and buttermilk and mix to combine.

6. Pour batter into prepared bundt pan and bake for 35 minutes or until a skewer inserted comes out clean.

7. Set aside for 15 minutes to cool in the pan, then remove and leave to cool on a wire rack.

8. To make the frosting, mix cream cheese, icing sugar, vanilla, and milk until smooth, then drizzle over the cooled cake.

9. Decorate with rosemary, gingerbread, and fresh fruit.

MANGO MERINGUE ROULADE

Combining the luscious sweetness of mango with light and airy meringue, this dessert is a great ﬁnale for your summer soirée.

TAKES 1 ½ HOURS // SERVES 6

WHAT DO I NEED?

For the Meringue

8 egg whites

300 g caster sugar, divided

10 g cornﬂour

10 mL white vinegar

5 mL vanilla extract

For the Filling

300 mL thickened cream

1 tbsp icing sugar

50 mL mango puree

½ mango, peeled and chopped

Icing sugar, to dust

Fresh fruit, to decorate

HOW DO I MAKE IT?

1. Preheat oven to 160C.

2. Line a 25-centimetre x 30-centimetre Swiss roll pan with baking paper, leaving a 2-centimetre overhang.

3. Add egg whites and 250 g caster sugar to the bowl of an electric mixer. Beat on medium-high speed until soft peaks form, then reduce speed to low and continue beating while slowly adding cornﬂour and 20 g caster sugar. When stiff peaks have formed, add vinegar and vanilla and fold through.

4. Spoon mixture onto baking paper, spreading evenly. Bake for 12–15 minutes or until slightly golden.

5. Place a sheet of baking paper on kitchen bench and sprinkle with remaining 30 g caster sugar. Remove meringue from oven and turn it out onto the baking paper, then gently peel the paper away from the top and leave to cool.

6. Prepare the ﬁling by adding cream and icing sugar to the bowl of an electric mixer. Beat until the cream is whipped, then gently fold the mango puree through the cream.

7. Pat mango with paper towel to remove some moisture.

8. Spread cream mixture over the top of the meringue and top with chopped mango. Starting at a long edge roll up the meringue to enclose the ﬁlling. Place seam-side down on a serving platter and refrigerate for at least 1 hour. Dust with icing sugar and decorate with fresh fruit before serving.

Choc Ripple Wreath Cake

Desserts don’t need to be complicated to be impressive and our Arnott’s Choc Ripple Wreath Cake is proof! Starring our very own Choc Ripple bikkies as its hero, this recipe only uses TWO other ingredients – whipped cream and juicy berries to serve – making it a deceptively simple treat with minimal e ort involved.

Ingredients

• 2 packets of Arnott’s Choc Ripple biscuits

• 600ml thickened cream

• Fresh berries to serve

Preparation

Step 1: Place cream in a large bowl and beat with an electric mixer until ﬁrm peaks form.

Step 2: To make the Chocolate Ripple Cake, spread approximately 2 teaspoons of cream on a biscuit, then sandwich with another biscuit. Repeat this process, then place your biscuits on their side in a round 22cm base springform tin.

Step 3: Keep adding sandwiched biscuits to form a wreath shape.

Step 4: Spread the completed wreath with enough cream to cover. You will use approximately 38 biscuits and around two thirds of the cream. Let chill for six hours or overnight. Keep remaining cream to ﬁnish o the wreath before serving.

Step 5: When ready to serve, loosen springform tin and take o the side. Gently place your serving plate over the wreath and carefully turn upside down. Spread remaining cream over the wreath and top with fresh berries.

BLACK FOREST TRIFLE

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

TAKES 30 MINUTES // SERVES 14

WHAT DO I NEED?

1 litre vanilla custard

200 g dark chocolate, broken into pieces

3 packets Arnott’s Choc Ripple biscuits

500 g cherries, halved with pits and stems removed

75 mL kirsch (optional)

200 g cherries, whole with stems

600 g double cream

400 mL crème fraîche

50 g icing sugar

Grated chocolate to decorate

HOW DO I MAKE IT?

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

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

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

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

5. Keep refrigerated until serving.

From the cover!

Cheeecake WhieChocoLateCheRY

PREP TIME: 20 min TOTAL TIME : 2 hr 20min SERVES: 10

WHAT YOU NEED

• 2x 128g OREO Original Cookies

• 50g unsalted butter, melted

• 3x 250g PHILADELPHIA Original Cream Cheese Block

• ¾ cup caster sugar

• ⅓ cup cornﬂour

• 3 large eggs

• 1 juice of lemon and ﬁnely grated zest

• 2 tsps vanilla bean paste

• 180g CADBURY Baking White Chocolate block, divided

• 500g sour cream

• 125g fresh cherries, pitted

TOPPING:

• 1 cup cream, whipped

• Sugared cherries

• CADBURY Baking White Chocolate, shaved into curls

MAKE IT

1. Preheat oven to 170°C. Grease a 23 cm round springform cake pan and line with baking paper. Wrap the outside with foil and secure to make watertight.

2. To make the base, place butter and OREO cookies in a food processor and blitz to combine. Press crumb mixture into base of the prepared pan.

3. Beat PHILADELPHIA Cream Cheese and sugar until smooth. Add the cornﬂour and beat until combined. Add eggs, beating well a er each addition. Stir through lemon and vanilla.

4. Melt 125g grams of CADBURY Baking White Chocolate. Reserve the remaining chocolate for garnishing. Combine melted white chocolate and sour cream in a bowl, then stir through cream cheese mixture. Pour ½ the batter over base and scatter with half the cherries. Repeat.

5. Place cheesecake in a large, deep baking dish. Fill dish with boiling water to halfway up side of cheesecake pan.

6. Bake for 1 hour 40 minutes or until cheesecake is ﬁrm to the touch with a slight wobble in the centre. Remove and set cheesecake aside to cool to room temperature.

7. Decorate the cake with whipped cream, sugared cherries and chocolate shards.

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CHERRY CHEESECAKE CONES

Get ready for a whimsical twist on a classic dessert favourite with these Cheesecake Cones. Creamy cheesecake is nestled within a crisp ice cream cone and topped with a plump, juicy cherry to create a truly unique dessert.

TAKES 45 MINUTES // MAKES 12

WHAT DO I NEED?

750 g cream cheese, at room temperature

150 g icing sugar

2 tsp vanilla extract

300 mL thickened cream

12 ice-cream cones

Fresh cherries, to decorate

Chopped nuts, to decorate

HOW DO I MAKE IT?

1. Add cream cheese to the bowl of an electric mixer and beat on high speed until smooth and creamy. Add icing sugar and vanilla and beat to combine. Slowly add cream, beating constantly until all combined, then refrigerate the mixture for 30 minutes.

2. Fill a piping bag with chilled cheesecake mixture and pipe into ice-cream cones.

3. Decorate with cherries and nuts and serve.

YULE LOG

Capture the spirit of Christmas with this decadent chocolate cake with whipped cream ﬁlling, and luscious chocolate ganache icing. Roll it up and decorate with festive ﬂair to create a stunning centrepiece.

TAKES 4 HOURS // SERVES 12

WHAT DO I NEED?

For the Cake

6 eggs, separated

¼ tsp cream of tartar

Pinch of salt

¾ cup caster sugar, divided

¾ cup plain ﬂour

¼ cup cocoa powder

½ tsp baking powder

1 tsp vanilla extract

4 tbsp salted butter, melted

¼ cup milk

¼ cup icing sugar

For the Filling

120 g cream cheese, softened

½ cup icing sugar, sifted

1 cup thickened cream

1 tsp vanilla extract

For the Frosting

350 g dark chocolate, chopped

¾ cup thickened cream

1 tbsp golden syrup

HOW DO I MAKE IT?

1. Preheat oven to 180C. Grease and line a 30-centimetre x 40-centimetre baking tray, leaving an overhang of baking paper on all sides.

2. In the bowl of an electric mixer add egg whites, cream of tartar, and salt and mix on high speed until frothy. Add ¼ cup caster sugar and beat until stiff peaks form.

3. In a separate bowl, sift ﬂour, cocoa powder, and baking powder together.

4. In a separate bowl, add egg yolk, the reserved ½ cup caster sugar, and vanilla. Beat on high speed until thick and creamy, then add melted butter and milk and mix to combine.

5. Add ﬂour mixture to egg yolk mixture and beat on low speed until well combined. Gently fold in egg whites until combined.

6. Transfer mixture to the baking tray and bake for 10 to 12 minutes or until the top starts to spring back when pressed but still feels a little tacky. Do not overcook the cake or it will crack when rolled.

7. Lay a clean tea towel on the bench. Dust the cake in the tray with 2 tablespoons of icing sugar. While the cake is still hot, turn it out onto the tea towel and carefully remove the baking paper. Dust the top of the cake with the remaining 2 tablespoons of icing sugar.

8. Starting at one of the long sides, use the tea towel to tightly roll the cake with the towel inside. Sit the cake seam-side down and leave to cool for 1 hour.

9. Make the ﬁlling by beating cream cheese with an electric mixer until smooth. Add icing sugar and beat to combine.

Slowly add cream, then increase speed to medium high and beat until stiff peaks form. Add vanilla and mix to combine.

10. Carefully unroll the cooled cake and spread the ﬁlling evenly over the top leaving a 1 ½ centimetre border on all sides. Re-roll the cake, using the tea towel to help roll it. Wrap with baking paper and then tightly wrap with cling ﬁlm. Refrigerate for at least 2 hours.

11. Meanwhile, make the frosting by adding chocolate to a bowl. Heat the cream and golden syrup together in a saucepan over low heat until nearly at boiling point. Remove from heat and set aside to cool for 5 minutes, then pour over the chocolate in the bowl. Whisk the chocolate mixture until smooth and then set aside to thicken at room temperature until the mixture is spreadable, about 2 hours.

12. Remove cake from cling ﬁlm and baking paper. Cut one-quarter of the cake on a diagonal to form a branch. Place this against the remaining cake on a serving platter. Spread the cake with the frosting and then use a fork to drag through the frosting to create a texture that looks like bark. Decorate as desired and serve.

FRUIT SALSA WITH CINNAMON SUGAR TORTILLA CHIPS

Bursting with fresh fruit goodness, you can customise this Salsa by choosing your favourite fruits to add. The Salsa is served with crispy, golden triangles dusted with a blend of cinnamon and sugar for the perfect touch of sweetness and crunch. Dip, crunch, and savour the deliciousness!

TAKES 30 MINUTES // SERVES 10

HOW DO I MAKE IT?

1. Preheat oven to 200C. Line two baking trays with baking paper

2. Add all fruit to a large bowl and pour over lemon juice. Toss to combine, then refrigerate until ready to serve.

3. Meanwhile, combine caster sugar and cinnamon in a bowl. Brush both sides of tortillas with melted butter and then sprinkle with the caster sugar mix on both sides.

4. Cut tortillas into wedges and place in a single layer on baking trays. Bake for 6 minutes, then turn chips and bake for a further 6 minutes. Remove from oven and set aside to cool completely (they will become crisp as they cool).

5. To serve, sprinkle Fruit Salsa with fresh mint and serve with Cinnamon Sugar Tortilla Chips.

WHAT DO I NEED?

For the Fruit Salsa

1 punnet strawberries, chopped

1 punnet blueberries

1 punnet blackberries

1 large orange, peeled and chopped

¼ watermelon, peeled and chopped

2 kiwi fruit, peeled and chopped

1 peach, chopped

1 nectarine, chopped

1 tbsp fresh lemon juice

Freshly chopped mint leaves, to serve

For the Cinnamon Sugar Tortilla Chips

½ cup caster sugar

2 tsp cinnamon

10 ﬂour tortillas

4 tbsp unsalted butter, melted

Makes the Moment

It’s not Christmas without Pauls

CHOCOLATE HONEY TART

Nestled within a chocolate shell, this tart is infused with the sweetness of honey and tangy, creamy Greek yoghurt. Surprisingly easy to make, it’s perfect for special occasions.

TAKES 2 HOURS // SERVES 8

WHAT DO I NEED?

For the Tart Shell

1 ½ cups plain ﬂour

1 ½ tbsp cocoa powder

½ cup icing sugar

Pinch of salt

½ cup unsalted butter, chilled, cut into cubes

1 egg, lightly beaten

For the Honey Filling

60 g unsalted butter, softened

100 g runny honey, plus extra to serve

2 tbsp plain ﬂour

250 g Greek yoghurt

3 eggs

1 tsp vanilla extract

30 mL lemon juice

To Serve

125 g blueberries

2 tbsp chopped pistachios

HOW DO I MAKE IT?

1. Grease and line a 20-centimetre tart pan.

2. Prepare the Tart Shell by combining ﬂour, cocoa powder, icing sugar, and salt. Add butter and use your ﬁngers to rub it into the dry ingredients until well incorporated. Add the egg and stir to combine.

3. Place dough into tart pan and work it across the bottom and up the sides of the pan. Prick the dough with a fork and put tart in the fridge for 1 hour.

4. Preheat oven to 180C. Remove chilled tart from the fridge, add a piece of baking paper to the tart and use pie weights or rice to weigh it down. Bake for 25 minutes, then remove from the oven and set aside to cool completely before ﬁlling.

5. Make the ﬁlling by combining honey, butter, and ﬂour in the bowl of a food processor and blend until smooth and creamy. Add eggs, one at a time, blending well after each addition. Add yoghurt, vanilla, and lemon juice and mix well.

6. Preheat oven to 160C.

7. Pour mixture into cooled tart case and bake for 35-40 minutes, or until just set.

8. Remove tart from the oven and set aside to cool. Keep in refrigerator until ready to serve. To serve, garnish with blueberries, pistachios, and a drizzle of honey.

MOUSSE AU CHOCOLAT WITH CHERRY COMPOTE

Silky-smooth, velvety chocolate mousse is paired with a burst of vibrant ﬂavour from homemade cherry compote – a match made in dessert heaven.

TAKES 30 MINUTES // SERVES 4

WHAT DO I NEED?

For the Cherry Compote

350 g cherries, pitted

100 mL cherry juice

1 tbsp cornﬂour

1 tsp caster sugar

½ tsp vanilla extract

For the Mousse

200 g Cadbury Old Gold Original Dark Chocolate, roughly chopped

50 g unsalted butter

4 eggs, separated

80 g caster sugar

HOW DO I MAKE IT?

1. Make the Cherry Compote by combining cornﬂour, sugar and 2 tablespoons of cherry juice in a small bowl and mixing until smooth. Pour remaining cherry juice into a saucepan and bring to the boil. Add cornﬂour mixture and stir continuously while the sauce thickens. Once thick, add cherries, then reduce heat and simmer for 5 minutes or until the cherries are soft but still holding their shape. Remove from heat and set aside to cool.

2. Meanwhile, make the mousse by melting chocolate and butter in a bowl in the microwave in 20 second bursts. Leave to cool slightly.

3. Use an electric mixer to beat egg yolks with 60 g caster sugar until pale and creamy. Fold egg and sugar mixture into the chocolate. In a separate bowl, beat egg whites with remaining sugar to soft peak stage. Gently fold the egg whites into the chocolate mix.

4. Divide the cooled cherry compote between serving glasses, then top with mousse. Serve with whipped cream if desired.

TRIFLE TORTE

This domed triﬂe cake is the perfect showstopper dessert for your festive celebrations.

TAKES 1 ½ HOURS, PLUS SETTING TIME // SERVES 10

WHAT DO I NEED?

For the cake

6 eggs

¾ cup caster sugar

1 tsp vanilla extract

1 cup plain ﬂour

1 tsp baking powder

1⁄3 cup sherry or apple juice if you prefer a zero-alcohol version

For the Custard

2 egg yolks

½ cup caster sugar

1 ½ cups full cream milk

1 tbsp cornﬂour

½ cup unsalted butter

1 tsp vanilla extract

For the Filling

250 g strawberries, washed and sliced

250 g raspberries, washed

1 cup cherries, washed and pitted

For the Frosting

3 cups thickened cream

1 cup icing sugar

1 tsp vanilla extract

350 g cream cheese, softened

½ cup unsalted butter, softened

1 cup white chocolate melts, melted

To decorate

½ cup white chocolate melts, melted, divided

Red food colouring

Green food colouring

HOW DO I MAKE IT?

1. Make sponge cake by preheating oven to 180C.

2. Grease and line a 20 x 30-centimetre slice tray.

3. Add eggs, caster sugar and vanilla to the bowl of a stand mixer and whisk on high speed until thick and pale in colour.

4. Gradually sift ﬂour and baking powder into the egg mixture, folding through after each addition. Pour mixture into prepared slice tray and bake for 15 to 20 minutes, or until the cake is golden brown. Remove from oven and set aside to cool.

5. When cake is completely cooled remove from tray and use a pastry brush to spread the cake with sherry or fruit juice. Cut cake into small squares and set aside.

6. Prepare custard by adding egg yolks and sugar to a mixing bowl and whisking until the mix is thick and pale. Set aside.

7. Add milk and cornﬂour to a saucepan over medium heat. Cook until the milk is hot but not boiling. Gradually a little of the hot milk to the egg mixture, whisking well. Pour this mixture back into the saucepan and cook, stirring constantly until the custard has thickened. Remove from heat, add butter and vanilla and whisk until the butter has melted and incorporated into the mixture. Cover with clingﬁlm and refrigerate.

8. Meanwhile prepare the frosting by adding the cream to the bowl of a stand mixer with the sugar and vanilla. Whisk on high speed until stiff peaks form. In a separate bowl whisk cream cheese and butter until smooth. Add melted chocolate and mix until smooth. Spoon cream cheese mixture into the whipped cream and whisk until just combined.

9. Line a dome shaped bowl with clingﬁlm leaving 15-centimetres overhang all round. Spread a 1-centimetre layer of the frosting on the inside of the bowl, then add a layer of cake and a handful of fruit. Top with a layer of frosting, then a layer of custard. Repeat with cake, frosting, fruit, and custard until the bowl is full. Finish with a layer of the frosting.

10. Bring the excess clingﬁlm over the cake, to seal the bowl. Refrigerate for at least 4 hours.

11. To serve, place a cake stand over the bowl, then ﬂip the bowl right side up. Carefully lift the bowl off and remove the clingﬁlm.

12. Decorate the torte by dividing the melted chocolate into two bowls. Add two drops of red food colouring to one bowl. Add one drop of red and one drop of green food colouring to the second bowl to make brown.

13. Use a skewer or a toothpick to “paint” alternating red and brown vertical lines down the outside of the torte and then drag the skewer horizontally to create the pattern as pictured. Garnish with cherries if desired and keep refrigerated until ready to serve.

Prep Time: 30 Cook Time: 45 Serves: 16

CHOCOLATE BROWNIE MERINGUE CAKE

Welcome everyone to your table with this dairy free cake. Indulgent, fudgy and topped with a crispy meringue, this cake is sure to impress.

Base

200g vegan chocolate, roughly chopped

200g FLORA Block Salted

250g icing sugar

3 medium eggs

115g plain ﬂour

Meringue

4 egg whites

¼ tsp cream of tartar

200g caster sugar

100g toasted ﬂaked almonds

Filling

300ml FLORA Cream

50g icing sugar

300g fresh strawberries, sliced

Decoration

200g fresh strawberries

100g toasted ﬂaked almonds

100g unsalted pistachios, chopped

1. Break chocolate into a bowl (reserving 25g) and melt over a pan of hot water, stirring until smooth. Set aside to cool.

2. In a large bowl, beat FLORA block and sugar until light and ﬂuffy. Gradually beat in the eggs then stir in the ﬂour until smooth. Fold in melted chocolate and reserved chocolate.

3. Pour the mixture into two greased and base-lined 22cm tins. Bake in a preheated oven at 190°C for 10-12 minutes. Reduce heat to 160°C.

4. Prepare the meringue by whisking egg whites and cream of tartar until soft peaks form. Gradually whisk in sugar until stiff and glossy. Gently fold in almonds.

5. Spoon meringue over the chocolate brownie mix, spreading one smooth, and use a palette knife to form peaks on the other. Return both tins to oven and bake for another 30 minutes until the meringue is golden and crisp. Leave to cool in tins and carefully transfer to a wire rack.

6. For the ﬁlling, whip FLORA cream and sugar until stiff, then fold in strawberries.

7. Place the cake with the smooth meringue side face-down on a serving plate. Spoon over strawberry cream ﬁlling, then top with the second cake, meringue side up. Finish with a sprinkle of toasted nuts and extra strawberries.

Experience dairy-free cooking and baking with FLORA Block Salted and Thickened Cream. Smooth and velvety, it’s an easy 1:1 replacement for dairy cream and butter.

ZESTY LEMON ETON MESS

Crunchy mini pavlova shells are layered with a tangy homemade lemon curd and pillowy whipped cream in this vibrant twist on the classic British dessert. Bursting with citrus and a hint of sweetness, it’s the perfect light and elegant treat for warm-weather entertaining or a refreshing ﬁnish to any meal.

TAKES 20 MINUTES, PLUS 30 MINUTES CHILLING TIME FOR LEMON CURD

SERVES 4

Top Tips

This dessert is best assembled just before serving to keep the crunchy texture of the pavlovas.

You can also make this in a larger serving bowl rather than individual glasses if you prefer.

WHAT DO I NEED?

For the Lemon Curd

2 eggs + 1 egg yolk

100 g caster sugar

80 mL fresh lemon juice

Zest of 1 lemon

75 g unsalted butter, chopped

For the Eton Mess

300 mL thickened cream

2 tbsp icing sugar

1 tsp vanilla extract

1 cup lemon curd

1 tbsp ﬁnely grated lemon zest

4 The Country Chef

Single Pavlovas

Lemon slices, to garnish

Mint leaves to garnish

HOW DO I MAKE IT?

1. Begin by making the lemon curd as it will need time to cool.

2. Whisk eggs, sugar, lemon juice, and zest in a saucepan over low heat. Gradually add butter, and stir until thickened, about 7 minutes. Strain through a sieve and refrigerate to cool.

3. To make the Eton Mess whip the cream, icing sugar and vanilla extract together until soft peaks form, then gently fold through grated lemon zest.

4. Break the pavlovas into bitesized chunks.

5. Alternate layers of crushed pavlova, lemon curd, and whipped cream in individual glasses.

6. Serve immediately topped with lemon slices and mint leaves.

Use me in this recipe!

APPLE & PISTACHIO CAKE

A summery sensation, this light and moist cake is made for sharing.

TAKES 3 ½ HOURS // SERVES 10

WHAT DO I NEED?

For the Cake

100 g shelled pistachio nuts

30 g rice ﬂour

½ tsp baking powder

150 g ground almonds

6 eggs, separated

220 g caster sugar, divided

50 g apple, grated

50 g unsalted butter melted

For the Filling

3 apples, peeled, roughly chopped

For the Buttercream

4 egg whites, at room temperature

265 g caster sugar

Pinch of salt

450 g unsalted butter, cubed, at room temperature

1 tsp vanilla extract

¼ tsp cream of tartar

80 mL water

50 g pistachio kernels, roughly chopped, to decorate

Thyme sprigs, to decorate

HOW DO I MAKE IT?

1. Preheat oven to 180C. Grease and line a 26-centimetre springform pan.

2. Add pistachios to a food processor with rice ﬂour and blitz until the pistachios are ﬁnely ground. Add baking powder and almonds and blitz to combine.

3. Lightly beat egg yolks and set aside. Beat egg whites with half the caster sugar in the bowl of an electric mixer to soft peaks, then add remaining sugar and beat to ﬁrm peaks. Fold beaten egg whites and caster sugar into the pistachio and rice ﬂour mixture, then fold through egg yolks and add to prepared springform pan. Cook for 50 minutes, or until cooked through.

4. Remove from oven and set aside to cool.

5. Meanwhile prepare ﬁlling by peeling, coring and roughly chopping apples. Bring a saucepan of water to the boil over high heat. When boiling, reduce heat to medium-low and add apples. Cook, simmering, for 5-10 minutes or until the apples are tender but still holding their shape. Remove from heat and drain. Set aside to cool.

6. Make buttercream by beating egg whites, salt, and cream of tartar together while slowly adding in 1⁄3 of the sugar until soft peaks form.

7. Place remaining sugar and water into a saucepan over medium-low heat and cook, stirring, until the sugar melts and becomes clear in colour. Test the temperature of the sugar mixture and heat it until it is between 110C and 115C.

8. When sugar is at the desired temperature gradually pour it into the egg mixture and beat until the mixture has cooled. With the mixer still running, add room temperature butter into the mix, slowly adding one piece at a time. Add salt and vanilla and beat until the butter is all added and the mixture has a silky consistency.

9. To assemble the cake, cut cooled cake into three layers horizontally. Place ﬁrst layer on a serving plate and top with some buttercream and half the apples. Add second layer of cake and repeat topping with buttercream and apples, then add ﬁnal layer of cake. Cover sides and top with remaining buttercream and decorate the top with pistachio kernels and the sides with thyme sprigs.

YUMMY

CHRISTMAS

Yummy’s range of fruit and nuts are perfect for sharing with family and friends this festive season.

RECIPE index

ENTERTAINING

Cheesy Carmamelised

Onion Tarts 11

Enoki Beef Rolls 28

Raspberry & Pomegranate

Mousse Tartlets 17

Rocket Salad Skewers 23

Savoury Eclairs 20

Smoked Salmon Crostini with Dill & Watercress Pesto 25

Stromboli 27

Stuffed Dates with Almond

Butter & Pink Sea Salt 31

Sunset Bruschetta 24

Triple Cherry Verrine 29

DRINKS

Blackberry Mojitos 48

Buttermilk Mango

Turmeric Lassi 47

Clover Club 40

Cocorumyum 41

Cucumber Gimlet 51

Easy Watermelon Granita 43

Fruity Frosé Slushies 49

Gin Lemonade Granita 45

Maker's Mark Gold Rush 37

Peachy Spritzer 44

Sparkling Strawberry Floats 39

Toasted Smores Martini 53

EDIBLE GIFTS

Chocolate Salami 68

Christmas Jam 58

Doughnut Holes 60

French Nougat 67

Matcha Fudge Lollies 62

Orange & Almond Shortbread 56

Peanut Brittle Rounds 61

Santa's Macarons 63

Thumbprint Cookies 59

Vanilla Crescent Cookies 66

ENTREES

Bloody Mary Prawn Cocktails 78

Caprese Pork Loin 83

Cold Summer Soup 76

Harvest Salad with Crayﬁsh 79

Homemade Hummus with Red Veg 72

Layered Beet Salad with Roasted Hazelnuts & Citrus Vinaigrette 73

Oysters au Gratin 81

Tequila Lime Prawn Skewers 74

Trout Gravalax with Pickled

Vegetable Salad 75

MAINS

Barbecued Marinated Salmon 94

Boozy Pineapple Glazed Ham 88

Cheesy Baked Crayﬁsh 98

Classic Christmas Turkey with Stufﬁng 95

Crispy Roast Duck with Baked Apples 91

Gruyère Asparagus Tart 97

Pomegranate Roasted Chicken 96

Pulled Pork Croissant Bake 89

Rosemary Beef Tenderloin 87

SIDES&SALAD

Açaí Superfood Salad 113

Air Fryer Spicy Cauliﬂower 111

Cherry Tomato Salad with Pine Nuts and Capers 107

Fiesta Corn 114

Garlic & Thyme Crispy

Smashed Spuds 103

Grapefruit and Avocado Salad 104

Herby Roasted Asparagus 109

Honeyed Herb Butternut

PLANT-BASED

Chocolate Mousse Tart 124

Cob Loaf with Garlic Tofu Mozzarella 117

Crème Brûlée 125

Mediterranean Baked Gnocchi 122

Onion, Olive & Red Miso Tart 120

Stuffed Capsicums 123

Vegetable Couronne 119

Vegetable Paella 121

White Bean Dip 118

DESSERT

Apple & Pistachio Cake 148

Black Forest Triﬂe 135

Cherry Cheesecake Cones 137

Chocolate Honey Tart 141

Fruit Salsa with Cinnamon

Sugar Tortilla Chips 139

Gingerbread Bundt Cake 131

Honeycomb 130

Mango Meringue Roulade 132

Mousse au Chocolat with Cherry Compote 143

Triﬂe Torte 144

Yule Log 138

Zesty Lemon Eton Mess 147

Pumpkin 108

Mediterranean Potato Salad 110

Salata Baladi 106

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