The BARN Magazine 2023

SUMMER 2023

Summer Entertaining Inspiration

172 PAGES OF RECIPES, TIPS & INSPIRATION

Add a dollop of joy this

Christmas!

Velvety & smooth Pura Thick Cream is perfect to dollop on sweet favourites like pavlova and pies.

Dollop on and blend into savoury dishes like pumpkin soup and risotto.

Pura Dollop Thick Cream - 156209

Pura Dollop Double Thick Cream - 156194

Rich & luxurious Pura Double Thick Cream is the perfect

accompaniment to your Christmas desserts.

Dollop on your Christmas Pudding, sticky date pudding, or atop your yule log. Need a snack ahead of a busy Christmas day?

It’s the perfect treat when mixed with fruit.

Scan for

Recipe

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Welcome

Welcome to The BARN magazine for 2023, our second edition. We were blown away by the positive feedback to last year’s magazine, our first foray into publication, so we’re back again with a bigger and better version packed with great recipe ideas and inspiration not only for the festive season, but for all summer long!

A special thanks to each and every one of you, our wonderful customers, for entrusting us with supplying your family the essentials throughout the year. Be it our fantastic produce, mouthwatering cheese selection or the amazing range of local and imported artisan products, whatever the reason for choosing Supabarn, we’d like to say “Thanks for picking local!”.

We love being part of all the communities we are in, be it in supporting local schools, charities and causes that are close to home. We partner with various groups throughout the year, such as Lifeline, the Starlight Foundation, Foodbank and STEPtember (Cerebral Palsy Alliance) so we can do our bit and give back to the community that supports us.

This magazine is chock full of ideas for summer entertaining, starting from entrée to dessert and everything in between. We have sourced many and varied culinary wonders for you to wow your family and friends with this summer, and even a cocktail or two to please the crowd.

You can discover even more entertaining ideas and recipes at our website, www.supabarn.com.au, or come in store for a visit and say hello. Thanks for being part of our wider Supabarn family, and we’d like to wish you and your loved ones a joyous, happy and safe holiday season.

The Supabarn Family

Crafted with

100% Arabica beans

What's

Inside 11 65 125 Food to share

the main event

the sweetest things

33

95

151

cocktail hour

summer with three blue ducks

edible gifts

45 103 167 entrees

side kicks

recipe index

Dietary labels are a general DF

DAIRY FREE

guide only. Please note that the

GF

GLUTEN FREE

ingredients of products may

VEGETARIAN VEGAN

VEGETARIAN

VEGAN

vary between brands. Be sure to carefully read the labels to ensure that they comply with your dietary needs.

Created and published by MediaMart themediamart.com.au

Editor Emma Munnings Creative Director Brano Sojak

Features Emma Munnings Photography Brano Sojak

Tr

ME

THERE’S A Y FOR EVERY WHY

It’s hard to put your finger on.

Perhaps it’s the way the salty wind whips off the Bass Strait through the lush green pastures our cows graze upon.

It could be the sheets of rain that lash the island, seemingly ungoverned by season, that help create only the richest of milks.

It might even be that it takes that milk only two hours to journey from farm to dairy.

Whatever it is, there’s one thing for certain. Our Island makes cheese like no other.

NO ORDINARY ISLAND. NO ORDINARY CHEESE. kingislanddairy.com.au

food to share Whether it’s a casual weeknight get together or a weekend celebration these recipes are perfect for your party.

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Pea & Ricotta Bites VEGETARIAN

How do I make it?

What do I need?

Makes about 30 bites Takes

30 minutes

Chicken Yakitori DF

GF

Serves 8 Takes

12

1 hour 20 minutes

200 g fresh or frozen peas 400 g fresh ricotta 50 g parmesan, grated Zest of 1 lemon, grated 3 eggs 1 bunch chives, finely chopped 150 g plain flour, sifted 1 tsp bicarbonate of soda Salt Freshly ground black pepper Vegetable oil, for frying What do I need?

1 kg boneless chicken thighs 1 cup gluten free tamari ½ cup mirin 4 tbsp cooking sake 2 tbsp brown sugar 4 garlic cloves, crushed 1 tsp grated ginger Sesame seeds to serve

1 Cook peas in boiling salted water until they are soft. Remove from heat, drain, and place peas in a bowl of iced water. After 2 minutes, drain peas and add them to a blender. Pulse until peas are crushed.

2 In a bowl, add ricotta, parmesan, zest, and eggs and mix to combine. Add peas and chives and mix.

3 Add flour, bicarbonate of soda, salt and pepper and fold into the mixture.

4 Heat oil in a saucepan to 160C. 5 Using two teaspoons to drop mixture into the oil, taking care not to overcrowd the pan. Cook each batch of bites for 3 to 4 minutes, turning them as they cook.

Remove from heat when they are evenly coloured and drain on paper towel.

6 Season with salt and pepper and serve immediately.

How do I make it?

1 Cut chicken into 2 ½ centimetre pieces and place in a shallow dish.

2 Add tamari, mirin, sake, sugar, garlic, and ginger to a saucepan and bring to a simmer over medium heat. Cook, uncovered for 10 minutes or until thickened.

Reserve 4 tablespoons of sauce for serving. Pour

remaining sauce over chicken, cover, and chill for at least 1 hour.

3 Meanwhile soak wooden skewers in water for 1 hour.

4 Preheat barbecue or grill pan. Thread chicken onto skewers and grill for 5 minutes per side or until chicken is cooked through.

5 Serve drizzled with reserved sauce and sprinkled with sesame seeds.

Bocconcini, Tomato & prosciutto Focaccia Serves 8-10 Takes

3 hours 15 minutes, including proving time

How do I make it?

What do I need?

7g sachet dried yeast 2 tsp honey 380 mL warm water 500 g "OO" flour 2 tbsp olive oil 3 tsp salt 2 tomatoes, thinly sliced 200 g bocconcini, torn 250 g punnet cherry tomatoes, halved 8 -10 slices prosciutto, torn Fresh basil leaves to garnish

1 Make focaccia dough by adding yeast, honey and water to a jug. Set aside for 20 minutes in a warm spot in the kitchen, or until the mix is frothy.

2 Fit the dough hook to your stand mixer and add flour. Slowly add yeast mix to the flour, beating on low speed.

Add olive oil and salt and increase speed to medium, mixing to combine.

3 When dough is combined, use your hands to form it into a ball and then place in an oiled bowl. Cover with a tea towel and leave to prove for 1 ½ hours or until it has doubled in size.

4 Preheat oven to 200C. 5 Lightly grease a 20 x 30 cm baking tray. Fill base of tray with dough and leave for 30 minutes in a warm spot.

6 Cook in oven for 15 minutes, then remove and place slices of tomatoes and torn bocconcini on to top of dough. Return to oven and cook for a further 25 minutes or until golden around the edges.

7 Serve topped with halved cherry tomatoes, prosciutto, and basil.

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PAN CON TOMATE Ingredients: ~ 4 slices of Sourdough bread ~ 1 garlic clove ~ 2 ripe tomatoes ~ Salt ~ 1 clove of minced garlic ~ Olive oil ~ Pinch of dried chili flakes ~ 1-2 Ortiz Anchovies or Sardines 1. Preheat a grill or grill pan to medium heat.

2. Slice the Sourdough bread into 4 even slices.

3. Place the slices of bread on the grill or grill pan and cook for 2-3 minutes on each side, or until nicely toasted.

4. Take the garlic clove and rub it over one side of each piece of toasted bread. This will infuse the bread with a subtle garlic flavor.

5. Using a box grater, grate the ripe tomato into a bowl, discarding the skin.

6. Add a pinch of salt, garlic, a drizzle of olive oil, and a pinch of dried chili flakes to the grated tomato in the bowl. Mix well to combine all the flavors.

7. Spread the tomato mixture generously onto the garlic-rubbed side of each warm toasted bread slice.

8. Lay 1 or 2 Ortiz Anchovies or Sardines on top of each tomato and enjoy!

Are you ready for the post-holiday clean up?

Give your home a fresh start in time for the new year with ecostore’s range of home and body care products.

We create hardworking, highly effective products for people and their homes, removing harmful or unnecessary chemicals and made with respect to the environment. All of our plant and mineral-based products meet the highest quality and environmental standards, so you can be sure they’re safer for you, your family and our world.

Crispy Bacon Wrapped Prunes DF

GF

Makes 20

Takes 25 minutes

What do I need?

20 soft dried pitted prunes 10 rashers streaky bacon How do I make it?

1 Preheat oven to 200C. 2 Line a baking tray with baking paper.

3 Cut each bacon rasher in half lengthways. Lay a strip of bacon on a chopping board, place a prune on one end and roll, wrapping the bacon around the prune.

4 Use a toothpick to secure and repeat for remaining prunes and bacon.

5 Place onto tray and cook for 15-20 minutes, turning halfway through cooking or until the bacon is crisp on both sides.

Green Olive Tapenade DF

GF

Serves 20

Takes 5 minutes

What do I need?

550 g pitted green olives 3 cloves garlic ¼ cup capers, drained 6 anchovies, drained 2 tbsp finely grated lemon zest 3 tbsp lemon juice ¼ cup olive oil ½ cup flat leaf parsley leaves Salt Freshly ground black pepper How do I make it?

1 Add all ingredients to a food processor and blitz.

2 Taste and season to taste.

3 Serve with crackers or crusty baguette slices.

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BeetrooT Hummus DF

GF

Serves 10

VEGETARIAN

VEGAN

Takes 5 minutes

What do I need?

200 g beetroot, chopped 400 g tin chickpeas, drained 2/3 cup tahini 1/3 cup lemon juice Zest of 2 lemons 2 cloves garlic 1/3 cup olive oil 1 tsp salt Makes 1 Add beetroot, chickpeas, tahini, lemon juice and zest, and garlic to a food processor. With the motor running slowly add olive oil, blending until smooth. Taste and season if needed.

2 Serve with crackers or bread.

Baked Goat's Cheese Cigars with Honey & Thyme VEGETARIAN

What do I need?

Makes 12

How do I make it?

12 sheets filo pastry Fresh thyme leaves 180 g + 1 tbsp butter, melted 375 g goat cheese 1/3 cup honey

1 Preheat oven to 180C. 2 Cut sheets of filo into half lengthways and then in half again so that each sheet is cut into 4 rectangles. Note, while working with the filo it is important to keep them from drying out – cover with a damp tea towel to prevent this.

3 Reserve 1 tablespoon of melted butter for later.

4 Lay one rectangle of filo on work surface. Brush generously with butter, then add another rectangle on top and brush with butter. Repeat twice more so that you have 4 rectangles of filo

pastry on top of each other.

5 Sprinkle thyme leaves along the long edge of each pastry rectangle and then fold long edge of pastry in a little to encase it.

Add a line of goat cheese along the short edge of the pastry and then add a drizzle of honey just inside the goat cheese.

6 Start at the goat cheese end and roll pastry over, continuing to roll all the way to the end.

7 Repeat with remaining pastry.

8 Place cigars on a lined baking tray and brush with remaining butter. Bake for 15 – 20 minutes or until golden and crisp.

Takes

16

Takes 45 minutes

Recipe by head brewer, Wade Hurley

Ingredients

Method

1 cup | Rock Hopper West Coast IPA 2 1/4 tsp | active dry yeast (1 packet) 3 tbs | caster sugar 2 1/2 cups | all-purpose flour 1/2 tsp | salt

Warm up beer: Gently heat Rock Hopper in a saucepan. Remove from heat and add yeast. Let it froth for 5 minutes.

For boiling the pretzels

First Rise: Let the dough rise in a greased bowl, covered, for 1 hour until doubled in size.

10 cups water 2/3 cup baking soda

Oven Preheating: Preheat oven to 220°C and line a baking sheet.

Dough Mixing: Combine sugar, flour, and salt in a large bowl. Stir in yeast mixture to form dough. Knead for 3-5 minutes.

For finishing

Pretzel Bite Boiling: Boil water with baking soda. Divide dough and shape into 1-2cm thick ropes. Cut into 1-inch pieces and boil in batches briefly.

1/4 cup melted unsalted butter Coarse sea salt or pretzel salt

Baking: Place boiled pretzel bites on baking sheet. Brush with butter and sprinkle salt.

Bake for 12-15 minutes until golden brown.

Enjoy: Let cool slightly and serve warm with favourite sauce such as cheese or mustard

YA R RA VALLEY

La Bohème wines are ethereal, aromatic, textural, sophisticated and so easy to pair with food.

debortoli.com.au

/DeBortoliWines

Our Pick: MEXICO CITY FOODS TOSTADAS

Prawn Tostadas GF

Makes 24 tostadas

Takes 30 minutes How do I make it?

The real Mexican hard taco, these are made using 100% non-GMO Australian corn and Mexican knowhow here in Australia, using the authentic nixtamal method. Once you've tried these tacos you'll never go back.

24 Mexico City Foods Tostadas Cooking spray 2 cups grated cheddar cheese 4 avocados, roughly chopped 2 cups coriander leaves, chopped plus additional for garnish Juice of 2 limes 4 tbsp olive oil, divided 1 kg prawns, peeled and deveined 2 tbsp ground cumin 2 tbsp cayenne pepper 2 tbsp paprika 2 red chillis, seeds removed, finely diced 2 garlic cloves, minced 2 red capsicum, cut into small slices What do I need?

1 Preheat oven to 180C. 2 Line baking trays with baking paper and lightly spray both sides of the chips with cooking spray.

Cook in oven for 2 minutes per side.

3 Turn on oven grill to medium.

Sprinkle chips with grated cheese and grill until the cheese is melted and bubbling, about 2 minutes.

Remove from grill and set aside.

4 Combine avocados, coriander, lime juice and a generous pinch of salt in a bowl and mash to make guacamole. Set aside in fridge.

5 Add prawns to a large bowl with 1 tbsp olive oil, cumin, cayenne, paprika, chilli and garlic.

Toss to coat the prawns.

6 Heat remaining olive oil in a frying pan over medium high heat.

Cook prawns, in batches so as not to overcrowd the pan, for 2 minutes on one side, then flip and cook for a further 30 seconds to 1 minute.

Remove from pan and set aside.

7 Add sliced capsicum to the pan and cook for 2 minutes, then remove from heat.

8 To serve spoon some guacamole over each tostada, top with prawns and capsicum and garnish with coriander leaves.

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Spinach Potstickers VEGETARIAN

Makes about 40 dumplings

Takes

1 ½ hours

What do I need?

For the spinach dough 150 g spinach 300 g plain flour, plus extra for dusting For the filling 200 g bok choy 60 g carrot 5 dried shitake mushrooms, rehydrated 30 g vermicelli noodles, soaked 1 egg 1 spring onion, finely chopped ½ tsp minced ginger 1 pinch ground Sichuan pepper 1 tbsp vegetable oil 1 tsp salt 3 tbsp olive oil How do I make it?

1 Bring a pot of water to the boil over high heat. Add spinach, then quickly remove and drain. Transfer spinach to a food processor and puree. Pass puree through a fine sieve and keep both liquid and solids separately.

2 Place flour in a bowl and add 150 mL of the sieved liquid and bring together to form a dough.

Set aside to rest for 30 minutes.

3 Meanwhile make the filling by adding pak choy, carrot and half the noodles to a food processor. Blitz to mince the vegetables and noodles, then remove from food processor and squeeze any excess water from the vegetables using your hands. Stir in spinach puree solids and egg. Add spring onion, ginger and Sichuan pepper on top of the mix. Heat vegetable oil and pour over the herbs and spice. Chop remaining noodles into small pieces and add, then add salt and mix everything together.

4 Divide dough into 2 equal pieces. Roll each into a log shape, then cut into equal sized sections. Press each piece into a small disc shape using your hand. Use a small rolling pin to flatten into a thin disc.

5 Place a spoonful of the filling into the middle of a disc. Fold and seal. Repeat for remaining dough and mixture.

6 Heat a large frying pan over high heat. Add olive oil and cook dumplings in batches. When the bottom of the dumplings are browned, pour in water to cover the dumplings by one-third, then cover with a lid. Leave to cook until all the water has evaporated. Serve hot with a dipping sauce of your choice.

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REAL HOMMUS GOODNESS Taste the flavours!

YUMI’S. REAL. DELICIOUS.

Scan to Watch our Video Recipe

Smoked Trout Bites with Wasabi Cream GF

How do I make it?

Makes 12 1 Start by making the filling; blend all ingredients in a food processor until smooth and transfer mixture to a piping bag with a 1-centimetre nozzle.

2 Tear off a sheet of clingfilm approx. 30 centimetres x 20 centimetres. Place a sheet of baking paper over the clingfilm and lay trout slices on top, overlapping to form a rectangle measuring approximately 25 centimetres x 12 centimetres.

3 Pipe a 3-centimetre-thick log of filling lengthways along one edge of the trout. Roll it into a log shape using the baking paper to guide the trout over the avocado mix. Continue to roll until it forms a complete log.

22

Twist the ends of the paper and secure the log by rolling in cling film to tighten. Freeze until firm, at least 1 hour, or until needed.

4 Meanwhile, make the wasabi cream by whisking wasabi and crème fraiche together. Place the cream in a piping bag with a 0.5 centimetre nozzle and refrigerate until needed.

5 Prepare the trout bites approximately 30 minutes before serving to allow the filling to soften.

Slice the log into 1-centimetrethick rounds and place on a serving platter. Top each with wasabi cream, caviar, and scatter with dill.

Refrigerate until ready to serve.

Takes

30 minutes

What do I need?

300 g smoked trout 2 tbsp red caviar 2 sprigs dill For the filling 1 ripe avocado ½ cup fresh or frozen (defrosted) broad beans 1 tbsp lemon juice 2 tsp soy sauce For the Wasabi Cream ¼ cup crème fraiche 1 tsp wasabi paste

Feta & Spinach Filo Triangles VEGETARIAN

Makes approximately 24 Takes

1 hour

What do I need?

1 tbsp olive oil 1 large brown onion, finely diced 250 g baby spinach leaves 225 g Dodoni Feta 225 g fresh ricotta 1 large egg, beaten ¼ tsp salt ¼ tsp freshly ground black pepper Pinch of nutmeg 225 g filo pastry ½ cup olive oil ¼ cup sesame seeds ¼ cup black sesame seeds

How do I make it?

1 Preheat oven to 175C. 2 Line two baking trays with baking paper and set aside.

3 Heat 1 tbsp olive oil in a large frying pan over mediumhigh heat. Add onion and cook, stirring frequently until the onion has softened. Reduce heat to very low, add spinach leaves and cover with a lid. Leave for a minute or two to allow the spinach to wilt, then stir and remove from heat and set aside to cool.

4 Combine cheeses, egg, salt and pepper in a large bowl. Fold cooled spinach and onion into the cheese mixture.

5 Remove filo from packaging and cover with a damp tea towel.

6 Lay one sheet of filo on a chopping board and brush with olive oil, then add another sheet and brush with oil.

7 Cut the filo into eight even sized strips, then place a spoonful of the cheese mixture at one end of the strip. Lift one corner and fold it over to

enclose the filling and make a triangle. Continue folding from side to side until you get to the end of the strip.

Brush with a little olive oil to seal the end, then place on the prepared baking tray seam-side down. Brush the top with olive oil to keep the pastry moist.

8 Repeat steps above using the remaining cheese mixture and filo pastry. Sprinkle sesame seeds over triangles and bake in the oven for 20 to 25 minutes or until golden brown. Allow to cool slightly before serving.

9 If making ahead of time to freeze, place the uncooked triangles in the freezer in a single layer. Once frozen transfer them to a zip-lock bag or freezer-safe container until ready to bake. Bake from frozen for 5 minutes longer than the standard baking time, or until golden and cooked through.

Our Pick: DODONI FETA

The best-selling brand in Greece brings the taste and quality of authentic Greek feta. Made exclusively from goat and sheep's milk, this salty cheese is perfect inside these filo triangles. It is also excellent as a topping on toast, salad, and pasta!

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Tilba Dairy, South Coast of NSW. 100% Australian Owned and Family Operated with a Passion for Goodness.

Creating products of the highest quality using the best local ingredients.

Make

SUMMER entertaining

easy

with Sandhurst!

Create your own this Summer with Sandhurst’s

finest ingredients www.sandhurstfinefoods.com.au

How to Make a Cheese Board Step 1: Start with the Cheese When assembling a cheese board, start by positioning your cheeses. Leave them wrapped while you work out where everything is going to go. Once you are happy with the positioning of the cheese, you may choose to cut some of them to make it easier for guests to serve themselves.

Choose three to five different cheeses with varying textures such as soft, firm, blue and aged. You can also choose to offer different types of milk such as cow, sheep, and goat cheese. You can also include some plant based cheeses.

1

Cantorel Bleu Cremeux: a mild and creamy cow’s milk cheese with a clear and sharp flavour.

2 Ricci’s Bickies: the original pita crisp and can be

enjoyed with a variety of cheeses and dips.

3 Castello Double Cream Brie: inspired by the

mildness of brie and rich flavours of blue cheese.

4 Julianne’s Kitchen Quince Paste: Traditionally

made, the perfect companion for any cheese.

5 D'Affinois Le Fromage: creamy and silky,

served best when the rind starts to bulge.

6 Falwasser Wafer Thin Crispbread:

a versatile wafer, complementing a range of cheeses and condiments.

7 Somerdale Lion Vintage Cheddar: has

Step 2: Position Bowls

intense flavour typical of aged cheddar and a reassuring sharpness.

If you are using bowls on your board, now’s the time to find a place for them. Small bowls are great for holding smaller items like olives, dips, pickled vegetables, olive oil, pastes and honey. Different shaped bowls can help to break up the look of the board and make it more visually interesting.

8 Yummy Premium Fruit ‘N’ Nut Mix:

Step 3: Add Crackers or Bread Place these on the board between the cheese and the bowls. If space is tight, you can use an additional plate or bowl for crackers and bread so that you have enough room for everything. Include a variety of carriers such as crackers in different shapes, sizes and flavours, sliced baguette, and bread sticks.

Step 4: Fill in Larger Spaces with Fruits and Nuts Adding some fresh or dried fruits, and nuts is a great way to bring a pop of freshness and colour to the cheese board. Our favourites to use are grapes, figs, and strawberries. You can tuck these in where there are gaps or along one edge. You can also add in other elements like rolada or honeycomb.

26

11

a little nibble to cleanse the pallet

9 Manchego Black Garlic Cheese: a firm

Spanish aged sheep milk cheese with ribbons of black garlic.

10 Tucker’s Natural Artisan Crackers:

Australia's most awarded crackers

11 Meredith Dairy Marinated Goat Cheese:

marinated in garlic and herb infused oils, with a refreshing citrus tang and soft, spreadable texture.

10

12 Rolada Cranberry & Pistachio: has a

condensed sweetness that perfectly cuts through the bite of a rich cheese.

13 Noshing Havarti Roast Garlic & Pepper: a Danish

inspired vegan cheese, infused with oven roasted garlic. Deliciously light.

1

2

13

3 4

12

6

5

7 8

9

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Marlborough New Zealand

Pear with Friends

Deliciously creamy, Velvety soft, Pure indulgence.

Wine & Cheese Choosing the right wine for your cheese can sometimes feel like a game of chance, but with these tips you’ll be able to find the perfect match.

Sparkling Wine/Champagne: The wine’s effervescence pairs delightfully with Brie or Camembert, creating a harmonious blend of creamy and buttery flavours, complementing the wine’s fruitiness, and enhancing its lively character. Alternatively, you can contrast this wine with the tanginess of Goat Cheese, offering a delightful contrast that enhances the wine’s sophistication and finesse.

Our Picks: Piper-Heidsieck Champagne, Coppabella Sparkling Chardonnay Pinot Noir.

Prosecco: Fresh Mozzarella’s lightness or the mellow taste of mild Gouda gracefully balance the Prosecco’s refreshing and lively characteristics, allowing the wine’s fruity and floral notes to shine alongside the cheese’s creamy textures. Our Pick: De Bortoli Prosecco

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Moscato: Embrace the sweet and savoury contrast by pairing with Gorgonzola.

Creamy Blue Cheeses complement the wine’s sweetness while introducing savoury and tangy elements to the palate. Our Pick: Brown Brothers Moscato.

Sauvignon Blanc: The wine’s herbal and citrus notes are beautifully enhanced by tangy and aromatic Goat Cheese, especially when infused with herbs, creating a lively and refreshing tasting experience. Our Pick: Giesen Marlborough Sauvignon Blanc.

Chardonnay: Aged Gouda’s nutty complexity or the rich flavours of Aged Cheddar complement the Chardonnay’s oak and fruit characteristics, adding depth and a delightful interplay of flavours to the wine. Our Pick: Moppity Vineyards 2022 Chardonnay.

Pinot Gris: Harmonise the wine’s subtle fruitiness and crisp finish with the mild creaminess of Havarti or the nutty, earthy notes of Fontina, resulting in a well-rounded and satisfying pairing. Our Pick: Hill & Valley 2023 Pinot Gris.

Riesling: Wensleydale’s crumbly texture or the fresh tanginess of Feta highlight the wine’s zesty acidity, offering a balanced combination of flavours that excite the palate. Our Pick: Robert Oatley 2022 Great Southern Riesling.

Rose: Brie’s soft and earthy profile or Morbier’s unique layer of flavours provide a balanced pairing with Rose, enhancing it’s vibrant fruit notes and refreshing acidity. Our Picks: Brindabella Hills 2021 Rose, Tempus Two Lighten Up Rose, De Bortoli ‘La Boheme’ Cuvee Rose NV. Pinot Noir: The wine’s nutty and earthy character is well-matched with the subtle sweetness of Gruyère or the pungent creaminess of Washed-Rind Cheese, adding complexity to the tasting experience. Our Pick: Pear Tree 2022 Pinot Noir.

Tempranillo: Bring out the wine’s bold and spicy notes by pairing with Pecorino Romano’s sharpness or the distinct taste of spicy Manchego, creating an exciting and flavourful combination. Our Pick: Hancock & Hancock 2021 McLaren Vale Tempranillo.

Shiraz: Enjoy this wine’s full-bodied character with Aged Gouda’s nutty complexity or with a creamy Blue Cheese, adding richness and depth to the tasting experience. Our Picks: Chateau Tanuda Grand Barossa 2021 Shiraz, Red Beast 2019 Barossa Valley Shiraz.

Sangiovese: Pair with Pecorino for a delightful combination. The cheese’s nutty flavour and subtle saltiness harmonise with the wine’s bright acidity and red fruit notes, creating a balanced and enjoyable tasting experience. Our Pick: Pikes Luccio 2021 Clare Valley Sangiovese.

Cabernet Sauvignon: The intensity of these wines can be well complemented by Parmigiano-Reggiano’s robust and nutty flavours or the sharpness of Aged Cheddar, creating a memorable and satisfying pairing.

Our Picks: Taylors Masterstroke 2019 Cabernet Sauvignon, Mojo 2021 Cabernet Sauvignon.

Merlot: The wine’s luscious fruit flavours are enriched by the sharpness of Cheddar or the nutty depth of Manchego, creating a harmonious blend that pleases the palate.

Our Pick: Grant Burge 2021 Hillcot Barossa Merlot.

Muscat: Stilton’s luscious creaminess or the bold and tangy notes of Roquefort enhance the wine’s rich sweetness, creating a luxurious and indulgent combination. Our Pick: Morris Rutherglen Classic Muscat.

Grenache Shiraz: Manchego’s semi-firm texture, or the smoky nuances of Smoked Gouda enhance the wine’s richness, offering a satisfying pairing with a delightful contrast of flavours. Our Pick: Curtis Small Batch 2020 McLaren Vale Grenache Shiraz.

Dessert Wine: The wine’s luscious sweetness is balanced with the creaminess of Brie or the nutty depth of Aged Gouda, creating a delightful pairing with contrasting textures and flavours. Our Pick: De Bortoli Deen Vat 5 Botrytis Semillon 2018.

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FO R T H E LOV E O F A S U N N Y DAY MADE ON THE GOLD COAST, AUSTRALIA

WWW.SUNNYDAYSVODKA.COM

cocktail hour Dust off your Cocktail Shaker, it's Party Season.

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Mango Daiquiri Serves 6

Takes 5 minutes

What do I need?

3 large mangoes, peeled and roughly chopped 1 cup white rum 5 limes, juiced 3 cups crushed ice How do I make it?

Add mango to a blender with rum and lime juice and blend until smooth.

Add ice and blend until the ice is combined. Serve in chilled glasses.

Sugar Syrup The basis of many cocktails is Sugar or Simple Syrup, a solution of sugar in water. To make Sugar Syrup combine equal parts sugar and water in a small saucepan.

Bring to a boil over medium-high heat and then reduce heat and let it simmer for about 5 minutes until the sugar dissolves and the mixture becomes clear. Store Sugar Syrup in the fridge and use within 2 weeks of making.

gin basil smash Serves 1

Takes 5 minutes

What do I need?

12 fresh basil leaves 60 mL dry gin 22 ½ mL freshly squeezed lemon juice 10 mL sugar syrup How do I make it?

Muddle basil in the base of a cocktail shaker. Add remaining ingredients and shake with ice.

Strain into a glass with ice cubes.

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Homemade Lemonade Takes 10 minutes Serves 10

What do I need?

10 large lemons 2 cups sugar 8 cups water

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Espresso Martini How do I make it?

1 Wash lemons thoroughly then roll them on a firm surface to soften them and release their juice.

2 Cut 8 lemons into slices and place with the sugar in a large bowl. Use a potato masher to mash the lemons so that they release their juice and the sugar dissolves. Strain mixture through a sieve into a clean jug. Add 2 cups of the lemon mixture to a large jug and top with 8 cups of water. Stir to combine.

3 Store in fridge until ready to serve. To serve, pour into glasses, slice remaining lemons and garnish each glass with a slice of lemon.

Makes 1

Takes 5 minutes

What do I need?

40 mL vodka 20 mL Kahlua 20 mL espresso, chilled Ice cubes 3 whole coffee beans, to serve

How do I make it?

1 Fill a cocktail shaker with ice cubes.

2 Add vodka, Kahlua and espresso and shake well.

3 Strain into a cocktail glass and garnish with coffee beans.

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Red Sangria Serves 8

Takes

5 minutes

What do I need?

750 mL dry red wine 200 mL Cointreau 250 mL freshly squeezed orange juice 45 mL sugar syrup Few dashes of Angostura Bitters Fresh seasonal fruit

How do I make it?

Add all ingredients to a jug. Add ice and chill. Allowing the fruit to steep in the fridge for a few hours prior to serving will maximise the flavour.

Raspberry Sugar Syrup Combine half a cup of fresh raspberries, half a cup of white sugar, and half a cup of water in a small saucepan over medium-high heat. Bring to the boil, stirring occasionally. When the sugar has dissolved remove from heat and use a fork to break down the raspberries. Set the mix aside for 15 minutes to allow the raspberry flavour to infuse the syrup. Strain through a fine sieve to remove the raspberry solids and set the liquid aside to cool.

Store in a sterile, airtight container in the fridge for up to 2 weeks.

The Knickerbocker 1

Takes 5 minutes

How do I make it?

What do I need?

Serves

Shake all ingredients in a cocktail mixer with ice and strain into a glass ½ filled with ice cubes. Serve with a slice of passionfruit.

75 mL white or gold rum 5 mL Orange Curacao 15 mL raspberry sugar syrup 15 mL freshly squeezed lime juice

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Think Pink Cocktail Serves 2

Takes 2 minutes

What do I need?

90 mL vodka 90 mL Grand Marnier 2 tbsp fresh lime juice 3 tsp blackberry jam Blood orange slices for garnish

How do I make it?

Combine vodka, Grand Marnier, lime juice and blackberry jam in a cocktail shaker filled with ice. Cover and shake vigorously until thoroughly mixed. Strain mixture into a glass filled with crushed ice and garnish with blood orange.

Pomegranate Mimosas Serves 6

Takes 5 minutes

What do I need?

750 mL sparkling wine 500 mL pomegranate juice Pomegranate arils, to garnish (optional) Fresh rosemary sprigs, to garnish How do I make it?

Fill glasses ¾ full with sparkling wine.

Top up glasses with pomegranate juice and garnish with rosemary and pomegranate arils (if using).

Pina Colada Makes 8

40

Takes 5 minutes

What do I need?

How do I make it?

1 pineapple, skin and core removed, cut into chunks plus extra pineapple for garnish cut into wedges 8 tsp sugar ½ cup coconut cream 400 mL white rum 400 mL pineapple juice Ice

Combine all ingredients in a blender and blend until smooth.

Pour into a chilled glass and garnish with a wedge of pineapple.

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Peach Cinnamon Cocktail Makes 1

Takes 5 minutes

What do I need?

60 mL vodka 30 mL whisky 60 mL peach kombucha Cinnamon stick to garnish Ice

How do I make it?

Mix vodka, whisky and kombucha in a cocktail shaker filled with ice and shake vigorously.

Pour into a martini glass and garnish with cinnamon stick and fresh peach slices if desired.

gin & Ginger Sour Serves 1 Takes 2 minutes What do I need?

60 mL gin 15 mL freshly squeezed lime juice Ginger beer, to top up How do I make it?

Add some ice cubes to a tall glass.

Pour gin and lime in and stir. Top with ginger beer and garnish.

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e n i . r e W n n i D n o ti a t s u g e D To Start

Aperitif

Enjoy with

Oysters

Awesome

Main

Perfect with

Seafood

Delicious Yves Premium Cuvée Yarra Valley VIC

Pikes Riesling

Clare Valley SA

Robert Oatley Signature GSM McLaren Vale SA

To Start

Entrée

Aperitif

Eden Road The Long Road Pinot Gris

Piper-Heidsieck Cuvée Brut

Philip Shaw The Gardener Pinot Gris Orange NSW

Awesome

Match with

Awesome

Main

Cheese

Rockburn Stolen Kiss Rosé

Wildflower Pinot Grigio

Ziegler Fire Clay Grenache

Best’s Bin No.1 Shiraz

Main

Central Otago NZ

Risotto

Victoria

Barossa SA

Great with

Great Western VIC

New South Wales

Reims FR

entrees The table is set and your guests have arrived; it’s time to tuck in! Let the feasting begin with our selection of amazing entrées.

S U M M E R 2 02 3

45

The best

oyster RECIPES

Oysters Asia DF

Makes Makes 24 oysters Takes

GF

10 minutes

What do I need?

1 cm piece of ginger, finely grated 4 chives, finely diced 1 tbsp GF soy sauce 1 tbsp rice wine vinegar 1 tsp caster sugar 24 oysters 50 g salmon caviar, to serve How do I make it?

Put ginger, half the chives, soy sauce, rice wine vinegar and sugar in a bowl and set aside for 5 minutes. Pour dressing over oysters, sprinkle with remaining chives and add salmon caviar to serve.

Oysters Kilpatrick DF

Makes 6 oysters Takes 15 minutes

What do I need?

6 oysters 150 mL Worcestershire Sauce ½ cup diced bacon 1 tsp lemon juice How do I make it?

Arrange oysters on a baking tray. Mix Worcestershire Sauce, bacon and lemon juice in a jug.

Spoon sauce over oysters and bake for 10 to 15 minutes.

46

Oysters with Gin & Tonic Granita DF

GF

Makes 24 oysters

Takes

What do I need?

How do I make it?

1 cucumber 500 mL tonic water 125 mL gin Juice of 1 lime 12 oysters

1 Blitz cucumber in a blender with a little of the tonic water until smooth.

Add remaining tonic water, gin and lime juice and blend to combine.

2 Pour mixture into a shallow metal

10 minutes

container, cover and put in the freezer for at least 2 hours or until set.

3 When set, scrape with a fork to create a granita. Spoon granita over oysters and serve immediately.

Oysters with Peppercorn Mignonette DF

GF

Makes 24 oysters What do I need?

3 shallots, finely diced ¼ cup white wine vinegar 1 tsp freshly ground pink peppercorns Pinch of salt ½ cup sparkling wine 24 oysters

Takes

15 minutes

How do I make it?

1 Pour white wine vinegar into a small bowl and add diced shallots.

Leave to stand for 10 minutes, then add peppercorns, salt and sparkling wine and stir to combine.

2 Arrange oysters on a plate and serve with sauce to accompany.

Oysters with Herbed Crumb What do I need?

24 oysters ½ cup mayonnaise 40 g unsalted butter 1 shallot, finely chopped 1 clove garlic, finely chopped 3 thyme sprigs, finely chopped 125 g sourdough breadcrumbs Handful of flat-leaf parsley leaves, finely chopped Handful of dill, finely chopped 25 g parmesan, finely grated Zest of ½ a lemon Salt and freshly ground black pepper

Makes 24 oysters

Takes

20 minutes

How do I make it?

1 Heat butter in a frying pan over high heat. When butter begins to foam, add shallot, garlic and thyme.

Cook until shallot has softened.

Add breadcrumbs and cook, stirring regularly until they are a light golden colour. Remove from heat and add in remaining herbs, parmesan and lemon zest. Season to taste.

2 Preheat oven grill to high. Line

a baking tray with foil and use scrunched up pieces of foil to create “nests” for the oysters to sit in so that they stay upright while grilling.

3 Place oysters on tray and top with 1 teaspoon of mayonnaise per oyster.

Add about 1 tablespoon of the crumb mixture to each oyster and grill until golden. Serve immediately.

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Enjoy the most delicious "spiral" the Greek way!

What do I need?

6 cobs corns, shucked 2 brown onions, 1 quartered and 1 thinly sliced 2 ½ centimetre piece of fresh ginger, finely diced 3 ¼ litres water, divided 1 tbsp coconut oil 1 tsp minced ginger 4 cloves garlic, minced 415 mL Blissful Organic Coconut milk 1 tbsp fresh lime juice Salt and pepper To garnish Chilli oil Grilled corn kernels

Our Pick: BLISSFUL ORGANIC COCONUT MILK

Sweet Corn Soup DF

GF

VEGETARIAN

Serves 6

VEGAN

Takes

Takes 1 ½ hours

How do I make it?

1 Cut kernels from the corn cobs.

Set kernels aside and reserve cobs.

2 Add corn cobs, quartered onion, diced ginger and 3 litres of water to a large saucepan and bring to a boil over high heat. Reduce heat and simmer for 1 hour. Strain through a sieve into a large bowl and discard the solids. Set corn stock aside.

3 Heat a medium saucepan over medium-high heat. Add oil, sliced onion, minced ginger, garlic and cook, stirring often for 1 minute, then add remaining water. Reduce heat to medium-low, cover and cook, stirring occasionally until the onion is soft and most of the water has evaporated.

4 Add corn kernels to the saucepan and cook over medium heat, stirring occasionally until the kernels are softened, about 10 minutes. Add reserved corn stock, cover and simmer, stirring occasionally for 30 minutes, then add in coconut milk and simmer for a further 3 minutes.

5 Remove from heat and use a stick blender to blend soup until smooth.

Pass soup through a sieve into a clean saucepan. Add lime juice, stir and season to taste.

6 Serve soup hot or cold topped with grilled corn kernels and chilli oil.

This is a premium quality organic pantry staple, made form the finest and freshest sustainably grown ingredients.

This coconut milk is the perfect addition to this soup recipe, and also is great in curries and desserts.

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Salmon Rillettes DF

GF

Serves 6

Takes

10 minutes, plus cooling time

What do I need?

2 cups dry white wine 1 tbsp minced shallot 450 g salmon fillet, skinless, cut into 2 ½ centimetre pieces 90 g smoked salmon, cut into 2 ½ centimetre pieces ½ cup mayonnaise 1 tbsp freshly squeezed lemon juice Fine sea salt and freshly ground white pepper

How do I make it?

1 Add wine and shallot to a saucepan over high heat and bring to the boil. Reduce heat to low and add salmon fillet.

Cook for 5 minutes, then use a slotted spoon to remove from poaching liquid. Strain poaching liquid through a fine sieve, keeping shallot and discarding the liquid. Put salmon and shallot in a bowl, cover and chill in the fridge.

2 When salmon has completely cooled, add smoked salmon, mayonnaise and lemon juice to the bowl. Gently mix to just combine. Season with salt and pepper to taste.

3 Serve with toasted baguette, grilled sourdough or spread on crackers.

Seared Scallops with Savoy Salad & Hazelnuts What do I need?

200 g snow peas, trimmed 1 savoy cabbage, leaves separated 50 g baby rocket 1 avocado, sliced 50 g pea tendrils or sprouts 2 tbsp olive oil 400 g scallops Sea salt 2 tbsp lemon infused olive oil 50 g roasted hazelnuts, chopped

DF

GF

Serves 4

Takes

15 minutes

How do I make it?

1 Bring a pot of salted water to the boil over high heat. Add snow peas and cook for 1 minute. Remove from the heat, drain, and refresh in cold water. Set aside.

2 Place cabbage leaves on a serving platter and top with rocket, snow peas, avocado and pea tendrils. Set aside.

50

3 Heat olive oil in a large frying pan over high heat. Cook scallops for 1 minute per side or until golden, and lightly season with salt. Add scallops to the platter, drizzle with lemon infused olive oil, and sprinkle over the hazelnuts. Serve immediately.

The Perfect Christmas Pairing

JOINING THE FAMILY

MEET YOUR NEW FAVOURITE WINE

NEW

TRY M

E

Garlic & Chilli Butterflied Prawns DF

GF

Serves 4 Takes

2 hours

What do I need?

1 tsp Garden Gourmet Garlic Paste 3 large sweet chillies, seeds removed 1 tbsp Garden Gourmet Chilli Paste 100 mL olive oil Salt and freshly ground black pepper 16 green Tiger prawns 3 tbsp Garden Gourmet Lightly Dried Parsley Zest (finely grated) and juice of 1 lemon

Our Pick: GOURMET GARDEN PARSLEY, ZESTY LEMON, GARLIC & CHILLI

How do I make it?

1 Preheat oven to 180C. 2 In a small roasting dish place garlic, chillies and olive oil and cook until the garlic is very tender and the chillies have blackened, approx. 15 – 20 minutes.

Remove from oven, cool completely and then blitz in a food processor.

3 To butterfly the prawns, use a serrated knife to slice through the back of the prawns from the head to tail. Remove the vein and open the prawns to lay flat.

4 Preheat grill pan or barbecue to high.

5 Place garlic, chilli and oil mixture into

a bowl and add parsley and a pinch of salt and pepper. Toss to combine.

6 Brush prawns with chilli mix and cook flesh-side down for 1-2 minutes until red and lightly charred. Turn and continue cooking until cooked through. Remove from heat and sprinkle with lemon zest.

7 Squeeze over lemon juice and serve immediately.

Gourmet Garden has everything to do with fresh flavour - and nothing to do with fuss. These Australian grown herbs stay fresh for 4 weeks, and make cooking super easy and flavourful.

Prawns with Dill & Caper Butter GF

Serves 4 Takes

15 minutes

What do I need?

200 g unsalted butter 1 tsp dill 2 tbsp capers, drained 1tsp Garden Gourmet Garlic Paste 2 tsp Garden Gourmet Zesty Lemon Paste Pinch of salt 1 tbsp Garden Gourmet Lightly Dried Parsley 12 jumbo green prawns, split and deveined

How do I make it?

1 Preheat barbecue or a grill pan to high.

2 Add butter, dill, capers, garlic, lemon, salt and parsley to a food processor and blitz until the butter is light and creamy.

3 Add prawns to the barbecue

shell-side down and brush with the butter. Grill for 5 minutes, brushing regularly with the butter until the prawns are cooked and the shells are crispy.

4 Remove from heat and serve with a salad.

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Serves 6 Takes

2 hours

Toasted Ravioli with Tomato Sauce VEGETARIAN

What do I need?

3 packets of filled pasta of your choice 2 eggs 1/3 cup milk 2 cups breadcrumbs 1 ½ litres vegetable oil ¼ cup grated parmesan cheese 1 tbsp chopped parsley For the Tomato Sauce 3 tbsp olive oil ½ brown onion, chopped 8 large tomatoes, peeled and cut into large chunks 6 cloves garlic, minced 1 bay leaf ½ cup red wine 1 tbsp honey 2 tbsp dried basil 1 tsp oregano 1 tsp dried marjoram 1 tsp salt ½ tsp ground black pepper ¼ tsp fennel seeds ¼ tsp red pepper flakes 2 tbsp balsamic vinegar

How do I make it?

1 Prepare tomato sauce by heating olive oil in a large saucepan or stockpot over medium heat. Add onion and cook until softened, about 5 minutes. Add tomatoes, garlic and bay leaf and cook for a few minutes until the tomatoes release their juice. Bring to the boil, then reduce heat to medium-low and simmer for 30 minutes.

2 Add red wine, honey, basil, oregano,

54

marjoram, salt, black pepper, fennel seed and red pepper to the mixture and bring to a simmer. Cook for a further 30 minutes, then remove from heat and stir balsamic vinegar through the sauce. The sauce can be served hot or cold.

3 Line a baking tray with baking paper.

4 Place eggs and milk in a small bowl and whisk to combine.

5 Place breadcrumbs in a shallow bowl.

6 Dip each ravioli in the egg mix, then roll in the breadcrumbs. Repeat for all ravioli and place them in a single layer on the baking tray.

7 Heat oil in a deep saucepan to 175C. Cook ravioli in batches for 3 to 4 minutes or until golden brown all over.

8 Sprinkle with parmesan and chopped parsley and serve with tomato sauce.

Grilled Gremolata Prawns in Prawn Broth DF

GF

What do I need?

For the gremolata ½ bunch flat leaf parsley, very finely chopped 1 garlic clove, finely minced Zest of ½ lemon 1 tsp lemon juice ¼ cup olive oil Pinch of salt For the prawn broth 30 prawn heads (you can use standard sized prawn heads) 2 tbsp olive oil 1 centimetre piece of ginger, finely chopped 2 cloves garlic, finely chopped 2 chillies, seeds removed and finely chopped 1 litre boiling water ½ tsp salt For the prawns 12 jumbo green prawns 3 red onions, peeled and sliced into ½ centimetre rounds

Serves 6

Takes

40 minutes

How do I make it?

1 Make the gremolata by placing parsley, garlic, and lemon zest and juice in a bowl. Add olive oil and stir to combine. Set aside.

2 Make the prawn broth by heating oil in a large frying pan over mediumhigh heat. Add ginger, garlic and chilli and cook for 2 minutes.

3 Add prawn heads and toss well to mix with other ingredients. Cook for 2 minutes, then add boiling water and salt. Reduce heat to low and let simmer for 10 minutes.

4 Remove prawn heads and discard. Leave broth to simmer for a further 2 minutes, then remove from heat and pass through a fine sieve, discarding any solids. Place broth in

a clean saucepan and keep warm over a very low heat while you cook the prawns.

5 Prepare prawns by peeling, deveining and removing the heads, leaving the tail intact. Heat a grill pan over high heat and add olive oil.

Add onions and cook for 2 minutes per side or until softened but still holding their shape. Remove from heat and set aside to keep warm. Add prawns to pan and cook for 2 minutes per side.

6 To assemble dish, spoon some broth into the bottom of bowls, add onion slices and prawns and top with gremolata. Serve immediately.

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Fig & Bocconcini Caprese GF

VEGETARIAN

Serves 10 as an entrée Takes

10 minutes

What do I need?

6 fresh bocconcini balls, sliced into rounds 5 fresh figs, thinly sliced 1 cup fresh basil leaves 4 tbsp cranberry sauce 2 tbsp honey 2 tbsp balsamic vinegar ½ tsp freshly ground black pepper

How do I make it?

On a serving platter layer bocconcini and fig slices, inserting basil leaves between each pair of slices. In a jug or small bowl mix cranberry sauce, honey, balsamic vinegar and pepper and drizzle over the bocconcini and figs. Serve immediately.

S U M M E R 2 02 3

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What do I need?

For the Salad 1 iceberg lettuce 4 rashers middle bacon, cooked, cooled and chopped 250 g cherry tomatoes, halved 4 hard-boiled eggs, cooled and chopped Salt Freshly ground black pepper For the Blue Cheese Dressing 1 cup sour cream ½ cup mayonnaise 3 tbsp milk 3 tsp red wine vinegar 1 clove garlic, minced 120 g blue cheese 4 chives, chopped, plus additional for garnish

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Iceberg Wedge Salad with Blue Cheese Dressing GF

Serves 4

Takes

15 minutes

How do I make it?

1 Remove outer leaves from the iceberg lettuce, wash and cut into quarters.

2 Prepare Blue Cheese Dressing by adding all ingredients to a mixing bowl and stirring to combine.

3 Place lettuce wedges onto serving

plates and drizzle with Blue Cheese Dressing. Crumble over cooled bacon, tomatoes, and eggs. Garnish with chopped chives, season with salt and pepper and serve.

BBQ MUSHROOM, HALOUMI & TOMATO BURGERS Prep 20 mins | Cook 15 mins | Serves 4 • 4 large Portobella flat mushrooms, trimmed • 1 yellow capsicum, trimmed, deseeded and cut into 8 pieces lengthways • Olive oil cooking spray • 250g haloumi cheese, sliced • 2 ripe oxheart, heirloom or vine-ripened tomatoes, sliced • 50g baby spinach leaves • Lemon wedges and dukkah, to serve Yoghurt & tahini dressing: • ⅓ cup Greek-style natural yoghurt • 1 tbs tahini • 1 tbs lemon juice 1. To make dressing, place all ingredients in a bowl. Season with salt and pepper.

Whisk to combine. Set aside.

2. Preheat a greased barbecue plate on medium-high heat. Liberally spray mushrooms and capsicum with oil. Barbecue mushrooms and, capsicum, in batches, for 3-4 minutes on each side until tender. Transfer to a baking tray. Keep warm. Spray haloumi with oil, barbecue for 1-2 minutes on each side. Transfer to a plate.

3. To serve, top each mushroom with haloumi, capsicum and tomatoes. Serve with spinach leaves, yoghurt & tahini dressing and dukkah, if using.

BBQ MUSHROOMS WITH GOAT’S CHEESE, BASIL & TOMATOES Prep 15 mins | Cook 8 mins | Serves 4-6 • 2 tbs caramelised balsamic glaze + extra to serve • ¼ cup extra virgin olive oil • 2 garlic cloves, finely grated • 8 (about 100g each) flat mushrooms • 150g soft goat’s cheese, roughly crumbled • 4 small heirloom or Roma tomatoes, sliced • Extra virgin olive oil for drizzling and basil leaves, to serve 1. Combine balsamic glaze, oil and garlic in a small bowl. Season with salt and pepper. Brush mushrooms on both sides with mixture.

2. Preheat a greased barbecue or char-grill pan over medium-high heat.

Barbecue or char-grill mushrooms, open side down, for 3 minutes. Turn and brush with remaining oil mixture. Reduce heat to medium and barbecue or char-grill for 4-5 minutes or until just tender. Transfer mushrooms to a tray.

Set aside to cool slightly.

3. Top mushrooms with goat’s cheese and tomatoes. Drizzle with extra virgin olive oil and pan juices. Scatter with basil leaves and serve.

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Herby Eggplant Involtini DF

GF

VEGETARIAN

VEGAN

Makes about 10 Takes

30 minutes plus cooling time What do I need?

2 eggplant 1 tsp olive oil ¼ tsp salt 2 cups cauliflower rice ½ tsp olive oil 1/3 cup flat leaf parsley, chopped 1/3 cup mint, chopped ¼ cup pine nuts ½ red onion, finely chopped 1 ½ tbsp olive oil 2 tsp red wine vinegar 2 cloves garlic, minced, divided 2 tbsp tahini Juice of ½ lemon 1 tbsp water Fresh herbs, chopped to serve Freshly ground black pepper to serve

How do I make it?

1 Preheat oven to 200C. 2 Slice eggplants lengthwise into 1 centimetre thick slices. Brush eggplant with olive oil and sprinkle with salt.

Place on a lined baking tray and cook for 5 minutes, flip and cook for a further 5 minutes or until golden and tender.

3 Meanwhile heat ½ tsp olive oil in a frying pan over medium heat. Add cauliflower rice and sauté for 5 minutes or until softened. Transfer to a bowl and put in the fridge to cool.

4 When the cauliflower has cooled add parsley, mint, pine nuts and onion

to the bowl and stir to combine. In a small bowl whisk together 1 ½ tbsp olive oil, red wine vinegar and half the garlic. Pour over the cauliflower and stir.

5 In a separate bowl whisk tahini, lemon juice and remaining garlic with water until smooth.

6 Assemble by placing a spoonful of the cauliflower mixture onto the wide end of an eggplant slice and rolling.

Repeat with remaining slices.

7 Serve with tahini sauce, and garnish with chopped herbs, pomegranate arils and a good crack of black pepper.

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glazed pineapple with prosciutto & pomegranate DF

GF

Serves 6 Takes

40 minutes

What do I need?

1 large pineapple ½ cup honey ½ cup olive oil 2 tbsp lemon juice 1 tbsp GF soy sauce 3 cups rocket or watercress 100 g prosciutto, torn into pieces 1/3 cup pomegranate arils ¼ cup mint leaves, torn ½ tsp black pepper

How do I make it?

1 Preheat oven to 210C. 2 Use a sharp knife to remove the peel from the pineapple. Cut a diamond pattern over the pineapple flesh, cutting to a depth of about 2.5 centimetres or through to the core.

3 Combine honey, olive oil, lemon juice and soy sauce in a small bowl.

4 Brush pineapple with a couple of tablespoons of the mixture and place in the oven. Continue to brush with glaze every 10 minutes while cooking for 25 to 30 minutes.

Turn oven grill on and grill pineapple for 2 minutes or until caramelised and lightly charred.

5 Remove from oven and set aside for 5 minutes to allow the glaze to “set”.

6 To serve, scatter rocket on a serving platter, then add pineapple and prosciutto. Use any remaining glaze to pour over the pineapple, then sprinkle the platter with pomegranate arils.

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62

BE THE STAR OF

Christmas this year Surprise and delight family and friends with our Christmas Day Classics, be it turkey, seafood or a vegetarian delight they’re the perfect accompaniment to your festive feast.

We’ve got a little something for every merry dish, check out the full range.

From the family farm BEERENBERG.COM.AU

the main event No matter what or when you're celebrating we've got the dish for you.

S U M M E R 2 02 3

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Mexican Sweetcorn Salad with BBQ Chilli Beef Skewers Preparation 20 mins | Cooking 20 mins | Serves 4

2 tbs olive oil + spray oil 2 garlic cloves, crushed 1 jalapeno chilli, deseeded and finely chopped + extra to serve 800g trimmed thick beef rump steak, cut into 4-5cm cubes 3 cobs sweetcorn, husks removed 400g tomato medley, halved lengthways

½ small red onion, finely sliced 1 cup coriander leaves 2 tbs lime juice 1 just-ripe avocado, peeled, deseeded and sliced lengthways Lime wedges, sour cream and warmed tortillas, to serve

step 1 Combine oil, garlic and chilli in a small bowl. Season with salt and pepper. Thread beef onto 8 metal skewers. Brush with chilli mixture. Set aside for 15 minutes. step 2 Meanwhile, preheat a greased char-grill pan or barbecue over medium-heat. Spray corn cobs with oil and char-grill or barbecue, turning occasionally, for 8-10 minutes until lightly charred. Set aside to cool. step 3 Char-grill or barbecue beef skewers for 8-10 minutes (for medium rare) or until cooked to your liking. Transfer to a plate, cover and rest for 5 minutes. step 4 Slice corn kernels from the cobs and place into a large bowl. Add tomatoes, onion, coriander and lime juice. Gently toss to combine. step 5 Serve beef skewers with sweetcorn salad, avocado, extra chopped jalapeno chilli, lime wedges, sour cream and warmed tortillas.

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BBQ Pork Ribs DF

Takes

GF

2 hours 30 minutes Serves 4 What do I need? ½ cup hot water 1.5kg pork spare ribs

For the Barbecue Glaze ½ cup tomato sauce ¼ cup Worcestershire sauce 2 tbsp brown sugar 2 tbsp white vinegar 1 tbsp Dijon mustard 3 tsp smoked paprika 1 clove garlic, minced

How do I make it?

1 Combine all the glaze ingredients in a large bowl and mix well to combine.

2 Place ribs in glaze and leave to marinate in fridge for at least 20 minutes, but preferably overnight.

3 Preheat oven to 160C. 4 Remove ribs from bowl and place in a roasting pan with hot water and 2 tablespoons of the marinade. Keep the remainder of

the marinade for later. Cover bowl with foil and cook for 90 minutes or until ribs are tender.

5 Remove ribs from oven and baste with some of the leftover marinade. Return to oven and increase temperature to 180C. Cook uncovered for a further 30 minutes, basting every 10 minutes with the leftover marinade.

6 Serve with a green salad.

NOTE: Please ensure Dijon Mustard & Worcestershire Sauce purchased are gluten free.

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Roasted Chimichurri Pork DF

GF

Serves 6

Takes

2 hours

What do I need?

For the Chimichurri 6 cloves garlic, minced 2 chillis, seeded and finely diced 60 mL red wine vinegar ½ cup flat leaf parsley, finely chopped ¼ cup sage leaves, finely chopped ¼ cup spring onions, finely chopped Juice of 3 limes 1 cup olive oil 1 tsp salt 1 tsp freshly ground black pepper For the Pork 1.2 kg pork loin Salt Freshly ground black pepper Drizzle of olive oil How do I make it?

1 Combine garlic, chilli, red wine vinegar, parsley, sage, spring onion, and lime juice in a food processor with olive oil, salt, and pepper. Blitz, retaining some texture. Divide mixture in half. Use one half to marinate the pork and reserve the other half for serving.

2 Trim pork loin of excess fat and pat dry with paper towel. Add to a dish and pour over half the chimichurri mixture. Rub chimichurri all over pork, then cover with clingfilm and refrigerate for 30 minutes to allow flavour to develop.

3 Preheat oven to 180C. 4 Remove pork from marinade, wiping off any excess. Season pork with salt and pepper and drizzle with olive oil.

5 Add an oven-safe frying pan to the stove over high heat. Add pork to the pan and sear on all sides. Transfer pan to the oven and cook for 1 hour.

Remove from oven, cover loosely with foil, and allow to rest for 15 minutes before slicing.

6 Spoon reserved chimichurri over pork to serve.

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WE’RE FOR D I N N E R PA R T I E S WITHOUT A

S TAY O R I G I N A L

TA B L E I N S I G H T

Bacon Wrapped Pork Fillet With Maple & Mustard Glaze

How do I make it?

DF

GF

Serves 4 Takes

50 Minutes

What do I need?

1 x 500g pork fillet, trimmed 1 tablespoon olive oil 8-10 slices streaky bacon (see tip) 2 tablespoons maple syrup 2 teaspoons seeded mustard Steamed green beans and snow peas, to serve

1 Preheat oven to 200°C/180°C fanforced. Pat pork dry with paper towel.

Season with salt and pepper. If not trimmed, tuck the pointy end of the fillet under to form a neat piece.

2 Heat oil in a large frying pan over medium-high heat. Add pork and brown, turning occasionally, until evenly golden brown. Remove from heat and set aside to cool slightly.

3 Lay bacon vertically on a clean work surface, slightly overlapping each slice. Place pork onto the bacon at one end. Wrap bacon over the pork

to enclose it and form a neat roll.

Gently squeeze to secure the bacon and secure with toothpicks along the base. Place pork onto a baking tray lined with baking paper.

4 Combine maple syrup and mustard in a small bowl. Season with salt and pepper. Brush bacon with mixture. Roast, brushing with the pan juices once or twice, for 20 to 25 minutes for just pink pork (tested with a meat thermometer at 65°C).

Slice pork. Drizzle with the pan juices.

Serve with beans and snow peas.

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Ham

how-to OUR FAVOURITE TIPS AND TRICKS FOR A PERFECT HAM

Scan to Watch Chef Daniel Prepare a Christmas Ham

A ham really is a great choice for a fuss-free Christmas. Simple and easy to prepare, it can be served hot or cold and if you add a few salads you have the perfect meal for a summer Christmas.

Buying There’s plenty of ham options available this year at Supabarn.

Whether you’re feeding 1 or 100 we

have a ham for you. Choose from a range of succulent and flavourful hams at your local Supabarn store.”

How much do I need?

Deciding what size ham to buy can be tricky. Some things to consider: How many people you are feeding?

Will ham be the main feature of your Christmas meal?

Do you want leftovers?

HAM SIZE

If you are having a ham on the bone, remember that the total weight includes the bone.

APPROXIMATE NUMBERS OF SERVES

1.5 kg mini ham

2-3

2 kg mini ham

3-4

5 kg ham

12

Leftovers and storage

7 kg ham

16

9 kg ham

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One of the best parts of a Christmas ham is the leftovers. There’s nothing that says “summer holidays” quite like being able to tuck into tender slices of leftover Christmas ham. We recommend only carving as much ham as you will need for your Christmas meal. This is because ham that is left on the bone stays juicier than carved pieces. To properly store ham

on the bone it should be wrapped in a seasoned cloth, such as a ham bag.

If you don’t have a ham bag a clean pillowcase is a good substitute. Rinse the ham bag in a solution of 2 cups of white vinegar to two litres of water and allow it to dry before using it. The ham should be wrapped in the fabric and stored in the fridge. If fridge space is an issue, remove the meat from

As a general guide you should allow about 250 g to 300 g per person.

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the bone in large chunks and store it wrapped, in the fridge for up to two weeks. You can also freeze it for up to one month. Don’t throw away the ham bone because it is perfect for making stock with chopped carrots, celery and onion or for making into a pea and ham soup.

Great

Glazes sriracha HAM honey glaze DF

GF

This will glaze a ham up to 10 kg CHRISTMAS AND HAM GO TOGETHER LIKE, WELL, CHRISTMAS AND HAM! THE EAGERLY ANTICIPATED HIGHLIGHT OF ANY CHRISTMAS SPREAD IS MADE ALL THE TASTIER WITH THE RIGHT GLAZE. Glazing ham adds layers of delicious flavour and texture that will transform your ham into the hero of the Christmas table.

preparing ham for cooking Spend a little time preparing your ham for the best results.

At the leg end of the ham, score through the rind about 10 centimetres from the end of the shank.

Remove the rind by running your fingers around the edge of the rind just under the skin. Pull the rind from the widest edge of the ham, carefully pulling it away from the fat up to the line that you scored earlier. Remove the rind and set aside (you can use it later to cover the cut surface of the ham to keep it moist).

Using a sharp knife, score the fat at about 1 centimetre intervals. Be careful not to go too deep with your cuts. You can score the fat in a range of patterns, from the traditional crisscross to long vertical cuts. Ham can be scored up to 24 hours ahead of cooking; cover with the rind and wrap with foil or clingfilm and keep in the fridge until you are ready to glaze.

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types of glazes There are an endless array of options when it comes to making a glaze for your Christmas ham and you can experiment and make your own or follow a recipe. The fundamental ingredient in a good ham glaze is a sweet ingredient that will caramelise to create the glazed effect; popular options are brown sugar, honey, jam and fruit juice. While the sweet ingredient is the key flavour profile, other ingredients add flavour such as spices, vinegar, mustard and soy sauce. If making your own glaze, add small amounts to begin with and taste often to see whether the flavours meld well together.

Takes 5 minutes What do I need? ½ cup honey 2 tbsp brown sugar, packed 2 tbsp Sriracha 1 garlic clove, minced How do I make it?

Combine ingredients in a bowl and whisk until blended. Brush over ham during the final 45 minutes of baking.

cola ham glaze DF

GF

This will glaze a ham up to 10 kg

glazing 101 After you have made your glaze, it is time to get glazing. Brush the ham fat with the glaze and cook in the oven at about 180C. The trick is to cook the ham long enough for the sugars to caramelise, but not so long that it burns. Brush extra glaze on the ham regularly while it cooks as this layering really helps to develop the flavour.

Takes 5 minutes What do I need? ¾ cup cola 1 cup brown sugar, packed How do I make it?

Combine ingredients in a bowl and whisk until blended. Brush over ham during the final 45 minutes of baking.

Fig & Ginger Ham Glaze

pine-ginger HAM glaze This will glaze a ham up to 9 kg

DF

GF

Takes 10 minutes

This will glaze a ham up to 10 kg

What do I need?

How do I make it?

Takes 5 minutes

1 Place all ingredients in a small saucepan over low heat and cook until jam has melted and sugar has dissolved.

2 Brush ham with glaze before and during cooking.

What do I need?

DF

230 g fig jam (see our recipe on page 152) 1 tbsp ginger, minced 1 tbsp Dijon mustard 2 tbsp brown sugar 2 tbsp honey 125 mL water

GF

¾ cup brown sugar, packed ½ cup pineapple juice ½ tsp ground ginger How do I make it?

Orange & Soy Ham Glaze DF

GF

What do I need? ½ cup brown sugar, tightly packed 1 tbsp gluten free soy sauce 1 tsp Dijon Mustard ½ cup orange juice

Combine ingredients in a bowl and whisk until blended. Brush over ham during the final 45 minutes of baking.

This will glaze a ham up to 8 kg Takes 5 minutes How do I make it?

1 Mix all ingredients together in a small saucepan over low heat until sugar has dissolved.

2 Brush ham with glaze before and during cooking.

spiced apricot HAM glaze DF

GF

This will glaze a ham up to 10 kg Takes 5 minutes What do I need?

maple cherry ham glaze DF

GF

This will glaze a ham up to 8 kg Takes

35 minutes

What do I need?

500 g fresh or frozen cherries, pitted 270 g maple syrup 125 g brown sugar 1 stick cinnamon 2 star anise ½ tsp chilli flakes 750 mL water

How do I make it?

1 Add all ingredients to a large saucepan over medium heat. Bring to a simmer and cook for 30 minutes or until the cherries have broken down.

2 Strain through a sieve, discarding the solids.

3 Brush over ham and cook, basting every 15 minutes until caramelised.

4 You can make this glaze ahead of time and keep refrigerated until ready to use.

½ cup apricot jam 2 tbsp finely chopped chillis How do I make it?

Stir ingredients together in a small bowl. Brush over ham during the final 45 minutes of baking.

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Sustainably caught, hand-cured using time-honoured Portuguese methods, and lovingly packed in organic extra virgin olive oil.

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TURKEY THE ARRIVAL OF THE CHRISTMAS TURKEY ON THE TABLE IS ALWAYS A MUCH-ANTICIPATED AFFAIR WITH EVERYONE LOOKING FORWARD TO CRISP, GOLDEN SKIN AND TENDER JUICY MEAT. HERE’S OUR TOP 10 TIPS TO ENSURE THAT YOUR TURKEY IS TERRIFIC.

selecting a turkey There’s plenty of choices available when it comes to turkey – whole, buffe, rolled turkey breast, fresh or frozen. Choose a turkey that suits the needs of you and your guests.

If you prefer white meat then a turkey buffe is a great choice; while a rolled turkey breast is ideal for feeding a smaller group. Of course if you want to enjoy both leg and breast meat, then a whole turkey is the way to go.

buying the right size Use our handy chart to calculate what size turkey is perfect for your needs.

Generally you should allow about 450 grams (raw weight) of turkey per person. If you want to have leftovers then about 600 grams per person is perfect.

TURKEY SIZE

SERVES

4 to 6

2 – 2.9 kg

4 to 6

2 hours 10 minutes – 2 hours 30 minutes

7 to 8

3 – 3.9 kg

7 to 8

4 – 5.9 kg

2 hours 50 minutes – 3 hours 30 minutes

9 to 12

4 – 5.9 kg

9 to 12

6 – 6.4 kg

3 hours 30 minutes – 4 hours

13 to 15

6 – 6.4 kg

13 to 15

7.5 – 10 kg

4 hours – 4 hours 50 minutes

16+

7.5 – 10 kg

16+

cooking time

TURKEY SIZE

COOKING TIME

SERVES

Use the chart to the right to calculate the cooking time needed. If you are stuffing the turkey use the combined weight of the stuffing and the turkey to calculate the cooking time.

2 – 2.9 kg

1 hour 50 minutes – 2 hours 10 minutes

3 – 3.9 kg

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use a rack Nobody likes a soggy bottom so to achieve crispy perfection all over the turkey, use a rack in your roasting pan to sit the turkey on.

No rack? No worries, you can use vegetables like carrots, onion and celery to make a roasting rack that will lift the bird off the base of the roasting pan and allow air to circulate around the whole turkey. This air circulation is critical for crispy skin and when you’ve finished cooking you can use the vegetables to add flavour to your gravy.

stuffing Stuffing adds an extra element of flavour to the turkey meat. You can choose to stuff the turkey itself or make separate stuffing to serve alongside the turkey.

Stuffing should be inserted into the neck cavity rather than the main cavity of the turkey. If you stuff the main cavity it will prevent heat from circulating and can lead to uneven cooking.

Turkey should not be stuffed in advance, nor should the stuffing be warm when you put it in the turkey as this can cause bacterial growth. Remember that a stuffed turkey requires extra cooking time so allow for this when working out your timings for the big day. If you are looking for an easy way to add some flavour without a traditional stuffing you can loosely fill the turkey with aromatics such as herbs, citrus, and vegetables like onion.

butter tastes better Putting butter under the skin of the breast of the turkey keeps the meat moist while it cooks.

The breast is the leanest muscle on the bird and most liable to dry out, so the butter will help to baste the white meat. You can also rub butter all over the skin of

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the turkey before cooking to help achieve that lovely golden brown colour. If you want super-crisp skin, leave the turkey uncovered in the fridge the night before cooking to dry out the turkey skin.

IT'S ALL ABOUT THE BASTE Basting is the secret to a juicy turkey. Invest in a turkey baster to make the job easier.

HOW TO CHECK THE TURKEY IS COOKED The easiest way to check for doneness is to insert a kitchen thermometer into the thickest part of the turkey leg. The temperature should be a minimum of 80C. If the temperature is less than this return it to the oven for a further 15 minutes and then retest. Don’t have a thermometer? You can insert a skewer into the thickest part of the leg and check the colour of the juices. If there are any signs of pink, return the bird to the oven until the juices run clear.

RESTING This is a crucial step to lock in juices and ensure that the turkey is juicy and easier to carve. Cover the turkey with foil and allow to rest for at least 20 to 30 minutes before carving.

loving leftovers While it is always wonderful to have leftovers to enjoy, it is crucial that you follow food safety recommendations for cooked food to avoid food poisoning. Cooked turkey should not be left out of the fridge for longer than 2 hours, therefore when you have finished the main course, remove the stuffing and refrigerate the turkey.

Scan to Watch Chef Daniel Prepare a Christmas Turkey

SERVING SUGGESTION

All The Trimmings, Always delicious INGHAM’S WHOLE TURKEY ROAST WITH ALMOND FIG STUFFING & CARAMELISED GLAZE

Ingredients • 50-75g Butter • 1 Ingham’s Whole Turkey

Follow turkey cooking instructions:

Stuffing • 440g dried figs chopped coarsely • 120ml port or Muscat • 150g butter softened • 80g almond meal • 1 cup flat leaf parsley coarsely chopped

3. Remove turkey from packaging, and dispose of soaker pads.

Glaze - Combine in bowl and mix well • ¼ cup melted butter • cup orange juice • ½ brown sugar • ½ teaspoon orange rind Method 1. To prepare the stuffing, place figs and port in microwave container and microwave for 2 minutes.

Allow to cool completely then stir in butter, almond meal and parsley.

2. Preheat conventional oven to 180°C (160°C fan forced).

4. Place stuffing inside the whole bird.

5. Cover the bird with butter and cover ends of legs and wings with foil. Place breast side up on a rack in roasting dish with 2 cups of water in the dish.

6. Cook for approximately 40-45 minutes per Kg or until cooked through.

7. 30 minutes before turkey is cooked, remove foil and pierce skin several times with skewer to allow self-basting and browning.

INGHAM’S perfect roast chicken Ingredients • Olive oil • Salt and pepper • 1 Ingham’s Whole Chicken Method 1. Preheat conventional oven to 190°C (180°C fan forced).

2. Remove chicken from packaging and dispose of soaker pad.

3. Drizzle chicken with olive oil and season with salt and pepper.

4. Tuck the wings underneath and place the chicken breast side up on a roasting dish.

5. Cook for 20-25 minutes per 500g or until cooked through.

8. 10 minutes before product is finished cooking, brush turkey with glaze.

6. Baste the chicken with cooking juices halfway through cooking.

9. Remove turkey from oven and allow 10 minutes to rest before carving.

7. Remove chicken from oven and allow 10 minutes to rest before carving.

Serve with vegetables and your choice of gravy or cranberry sauce.

® Registered trademark of Inghams Enterprises Pty Ltd.

FRANK’S FRANK’S REDHOT ORIGINAL ORIGINAL BUFFALO CHICKEN CHICKEN WINGS

Makes: 8 servings Makes: 8 servings Prep Time: 5 minutes Prep Time: 5 minutes Cook Time: 3030 minutes Cook Time: minutes Ingredients: Ingredients: 1/3 cup melted butter 1/3 cup melted butter ® ® 1/2 cup FRANK’S RedHot Original 1/2 cup FRANK’S RedHot Original Cayenne Pepper Sauce Cayenne Pepper Sauce 1kg1kg chicken wing pieces chicken wing pieces

No No 11 hot hot sauce sauce globally. globally.

Directions: Directions: Preheat oven to to 230°C. Mix Preheat oven 230°C. Mix butter and RedHot Sauce in in butter and RedHot Sauce medium bowl; aside. medium bowl; setset aside.

Arrange wings large foil-lined Arrange wings onon large foil-lined pan.

Bake lowest oven rack pan.

Bake onon lowest oven rack minutes until crispy, forfor 30 30 minutes or or until crispy, turning once. turning once.

Toss wings in sauce mixture until Toss wings in sauce mixture until well coated. well coated. ® ® Tip: Substitute 3/4 cup FRANK’S Tip: Substitute 3/4 cup FRANK’S ® ® REDHOT BUFFALO WINGS REDHOT BUFFALO WINGS SAUCE RedHot Original SAUCE forfor thethe RedHot Original Sauce and butter.

Sauce and butter.

SMOKIN’TEXAS TEXAS SMOKIN’ BRISKETBURGER BURGER BRISKET Prep Time: 2 hours (including marinade) Prep Time: 2 hours (including marinade) Cook Time: 4-6 hours Cook Time: 4-6 hours

Ingredients Ingredients • 1 x 40 g sachet McCormick Grill

• 1 x 40 g sachet McCormick Grill Mates Smokin’ Texas Slow and LowSmokin’ BBQ Rub Mates Texas Slow and Low Rub • 3 BBQ kg beef brisket • 3 kg beef brisket

To Serve To• 1x Serve 510g STUBB’S Original Bar-B-Q Sauce, to taste Original Bar-B-Q • 1x 510g STUBB’S Sauce, to taste • 6 brioche buns, split & toasted • 6 •brioche Sliced buns, picklessplit & toasted

• Sliced pickles • Brown onion thinly sliced • Brown onionfried thinly sliced • Optional onion rings • Optional fried onion rings

Free..

Syrupp Free Corn Syru sugar.r.Corn addeddsuga Noadde No

METHOD METHOD 1. Massage McCormick Grill Mates Slow & Low Smokin’ Texas Dry Rub into both sides of the brisket.

1. Massage McCormick Grill Mates & Lowfor Smokin’ Dry Rub into both sides of the brisket.

Wrap tightly in plastic wrap andSlow refrigerate 2 hoursTexas minimum or overnight.

Wrap tightly in plastic wrap and refrigerate for 2 hours minimum or overnight.

2. Remove plastic wrap from brisket and place in a large roasting pan, add 2 cups (500 mL) of hot water to panplastic (1 cup/250 if using oven) withroasting foil.

2. Remove wrapmL from brisket andcover placetightly in a large pan, add 2 cups (500 mL) of hot water to BBQ pan (1 if using BBQ oven)for cover with 3. incup/250 a 160°C mL pre-heated 4-6 tightly hours on thefoil. warming rack (checking every hour that there is liquid in the pre-heated base of the BBQ roasting or until 3. BBQ in a 160°C for tray) 4-6 hours ontender. the warming rack (checking every hour that there OR OVEN 160°C (140°C fanorforced) pre-heated oven for 4-6 hours or until tender. is liquid in theBAKE base in of athe roasting tray) until tender.

ORLet OVEN BAKE in a 160°C (140°C fan Remove forced) pre-heated oven 4-6 hours or until 4. rest for 15 minutes covered in foil. meat and cut intoforchunks.

Discard anytender. remaining and15 return meatcovered to the pan.

Add approximately 1½ cups 4. Letliquid rest for minutes in foil.

Remove meat and cut intoofchunks. Discard any remaining STUBB’S Bar-B-Q the better, thecups meatofshould be well coated) and stir liquid and return meatSauce to the (the pan.more Add sauce approximately 1½ through,Bar-B-Q return to Sauce BBQ / oven for 5 sauce minutes orbetter, until sauce is heated through.

STUBB’S (the more the the meat should be well coated) and stir through, returntopped to BBQ / oven forwith 5 minutes until sauce is heated through.

5.

Serve buns generously “sauceor dripping” brisket, pickles, onion and an extra drizzle of remaining BBQ sauce.

5. Serve buns topped generously with “sauce dripping” brisket, pickles, onion and an extra drizzle of remaining BBQ sauce.

/stubbsbbqsauceau /stubbsbbqsauceau

@stubbsbbqsauce_au @stubbsbbqsauce_au

What do I need?

5-6 kg whole turkey 4 celery sticks, halved For the Stuffing 50 g softened butter 3 shallots, finely diced 75 g dried apricots, roughly chopped

24 sage leaves (12 finely chopped, 12 left whole) 50 g macadamia nuts, chopped 350 g pork sausages 75 g breadcrumbs 1 orange, zested 12 slices pancetta

How do I make it?

1 Make stuffing by melting 25 grams of butter in a large frying pan. Add shallots and cook over low heat for 10 minutes. Put cooked shallots in a large bowl and set aside to cool. Use a knife to cut the casing from the sausages and add the sausage meat to the bowl along with apricots, chopped sage, macadamia nuts, breadcrumbs and half the orange zest. Mix to combine.

2 Preheat oven to 180C. 3 Combine remaining 25 grams of butter in a bowl with remaining orange zest. Use your fingers to separate skin from the turkey breast. Spread butter and orange mixture under the skin over the turkey breast.

4 Add approximately 300 grams of the stuffing mixture to the neck cavity of the turkey, securing it closed with skewers or toothpicks.

5 Use the remaining stuffing mixture to make stuffing balls.

Shape the mixture into evenly

Roasted Turkey with Macadamia, Apricot & Sage Stuffing Takes

4 hours

Serves 10-12

Orange & Honey Glazed Turkey Buffe GF

Takes

2 ½ hours

Serves 10-12

How do I make it?

1 Preheat oven to 190C. 2 Pat turkey buffe with paper towel and place it in a roasting tin. Rub 25 grams of the butter on the skin, then drizzle with olive oil and season with salt and pepper. Cover loosely with foil and place in oven for 1 ½ hours.

3 Make the glaze by combining orange zest and juice, honey and fresh thyme in a small saucepan. Cook over a medium-low heat for 10 minutes, until it has reduced slightly. Add remaining 50 grams of butter and stir to combine. Remove from heat and discard the thyme sprigs.

sized balls. Lay pancetta slices on a board and add a sage leaf on top of each slice. Wrap stuffing balls in pancetta and secure with a toothpick.

6 Use celery to make a trivet in the base of a large roasting pan and sit the turkey on top. Loosely cover with foil and cook for 1 hour, then baste with the cooking juices.

Continue cooking for a further 2 hours, basting every 30 minutes.

Remove foil in the final 45 minutes so that the skin becomes crisp and golden. Check that the turkey is cooked through by inserting a skewer into the thickest part of the leg. If the juices run clear, it is done. Remove it from the oven and cover loosely with foil. Rest for 30 minutes.

7 While the turkey is resting cook stuffing balls in the oven for 30 minutes, or until cooked through.

8 Carve turkey and serve with stuffing balls, vegetables or salad and gravy.

What do I need?

5 kg turkey buffe 75 g butter, softened 2 tbsp olive oil Salt and freshly ground black pepper 3 large oranges, zested and juiced 80 mL honey 10 g fresh thyme sprigs

4 After turkey has cooked for 1 ½ hours, remove foil and use the glaze to baste the turkey. On this initial basting use about half the glaze, then put turkey back in the oven, increase heat to 200C and cook uncovered for a further 1 hour, or until juices run clear, basting every 15 minutes with the remaining glaze. If the skin of the turkey starts to get too browned, cover it with foil.

5 When turkey is cooked, remove from oven and cover with foil and allow to rest for 20 – 30 minutes before serving.

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Peach Glazed Roast Chicken DF

GF

Serves 6 What do I need?

1.8 kg whole chicken 1 tbsp olive oil 4 yellow peaches, peeled, pitted, and sliced 1 large brown onion, sliced 1 tsp salt For the Peach Glaze 4 yellow peaches, peeled, pitted, and roughly chopped ½ tbsp freshly grated ginger 1 clove garlic, minced ½ tsp cinnamon ¼ cup brown sugar Juice of 1 lemon ¼ cup white balsamic vinegar ¼ cup water

Takes

How do I make it?

1 Make the Peach Glaze by adding all ingredients to a saucepan and bring to the boil. Reduce heat to low and simmer, stirring frequently for 20 minutes or until the peaches have softened. Remove from heat and use a stick blender to blitz ingredients together. Set aside.

2 Preheat oven to 200C. 3 Pat chicken all over with paper towel to remove excess moisture.

4 Put olive oil, peach, and onion

Lemon & Sage Turkey Buffe GF

Takes

2 ½ hours

Serves 10 -12 What do I need?

5 kg turkey buffe 1 large or 2 small lemons, thinly sliced 6 sage leaves 75 g butter, softened How do I make it?

1 Use your fingers to gently loosen the skin on the turkey breast. Place lemon slices and sage leaves in a neat layer between the skin and the breast.

2 Rub butter all over the skin, massaging it in. Season with salt and pepper and place in the oven for 30 minutes or until it is a light golden brown. Reduce oven temperature to 180C and continue cooking for 1 ½ to 2 hours or until the turkey is cooked through.

3 Remove from oven, cover with foil and leave to rest for 20 – 30 minutes before serving.

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2 hours

slices in the base of a roasting dish.

Place chicken on top and season with salt.

5 Baste the chicken generously with half the glaze and loosely cover with foil. Bake for 45 minutes, then remove foil and baste with remaining glaze.

Return to oven and cook for a further 45 minutes or until the chicken is cooked through.

6 Serve with vegetables or a fresh green salad.

Lobster Potato Salad with Truffled Mayonnaise

Our Pick: GREAT SOUTHERN TRUFFLES TRUFFLE INFUSED EVOO

GF

Serves 4

Takes

30 minutes

What do I need?

2 cooked lobster tails, halved 400 g washed pink eye potatoes, chopped into 1cm dice 2 spring onions, finely sliced into rounds ¼ cup flat leaf parsley leaves, finely chopped, plus extra for garnish

There’s no other flavour quite like truffle. The heady aroma. Pungent.

Intense. Decadent. This premium quality Truffle infused EVOO is the perfect addition to this dish. If you love truffles check out the complete range in store. #YouWontBeSorry

For the truffled mayonnaise ½ cup mayonnaise ½ cup sour cream 1 tbsp Great Southern Truffles Truffle Infused EVOO ½ tsp minced garlic ½ tsp white pepper 1 tbsp lemon juice How do I make it?

To serve Sprinkle of truffle salt 1 Bring a large saucepan of salted water to the boil over high heat. Add potatoes and cook until just tender. Remove from heat and strain. Set potatoes aside to cool.

2 Make truffled mayonnaise by whisking all ingredients together in a small bowl.

3 Remove the flesh from the lobster, reserving the shells for serving. Roughly chop the lobster meat and place in a large mixing bowl with the cooled potatoes, spring onion and parsley. Add the mayonnaise and toss gently to coat.

4 To serve, arrange lobster shells on a serving platter and generously fill with crayfish potato salad. Sprinkle with truffle salt and parsley leaves.

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Scan to Watch our Video Recipe

Garlic, Chilli & coriander Mussels GF

Serves 4 What do I need?

50 mL olive oil 2 tbsp butter 2 red chillies, seeds removed, thinly sliced 2 cloves garlic, minced 1 ½ kg mussels Finely grated zest and juice of 1 lemon ½ bunch coriander leaves

Takes

15 minutes

How do I make it?

1 Place a large frying pan over medium-high heat. Add oil and butter, then add chilli and cook, stirring occasionally for 2 minutes or until softened. Add garlic, and cook for 1 minute, then add mussels.

2 Cover pan with a lid and shake to toss the garlic and chilli through the mussels. Lower heat to low and

cook for 5 minutes, shaking the pan occasionally.

3 Discard any mussels that fail to open, then remove lid and allow some of the liquid to evaporate before adding the lemon zest and juice and chopped coriander. Cover and toss mussels again, then serve immediately.

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Baked Salmon with Tahini Yoghurt & Herbs Serves 8-10 GF

What do I need?

1 kg salmon fillet, skin off, pin boned 2 tbsp extra-virgin olive oil For the yoghurt tahini sauce 250 g thick Greek-style yoghurt 3 tbsp tahini 1 tbsp lemon juice 1 garlic clove, crushed Salt, freshly ground pepper For the herb topping 3 tbsp preserved lemon rind, finely chopped 1 tbsp lemon juice 1 bunch mint leaves, very finely chopped 1 bunch basil leaves, very finely chopped 1 bunch flat-leaf parsley, finely chopped 100 g almonds toasted and finely chopped 60 mL olive oil Steamed pink eye potatoes to serve

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Takes

35 minutes plus cooling time

How do I make it?

1 Preheat the oven to 100°C and line a large tray with baking paper. Place the salmon on the tray, brush with oil and season to taste. Bake for 25 minutes. Remove from oven and transfer to a serving platter .

2 Combine yoghurt, tahini, lemon juice, garlic, in a bowl and whisk until smooth.

Season to taste.

3 In a separate bowl, combine preserved lemon rind, herbs, almonds, olive oil, lemon juice and season to taste.

4 Spread salmon with the tahini sauce and scatter with the herb mixture so it completely coats the fish. Serve with any extra sauce.

5 Serve with potatoes.

KB SEAFOOD CO PAELLA • 250 g Pineapple Cut Squid Pieces • 1 onion, finely chopped • 4 garlic cloves, crushed • 400 g can of chopped tomatoes • 1 tsp smoked paprika • 2 cups arborio rice • 4 cups fish stock • 500 g Australian Cooked Tiger Prawns • 250 g NZ Half-Shell Mussels • 1/2 cup frozen peas • 2 tsp sea salt • 1 tsp black pepper • 1 lemon, sliced into wedges, to serve 1. Pat the calamari dry with paper towel once defrosted.

Coat the calamari with olive oil and season with salt.

2. Place a large, deep frying pan (approx. 30cm in width) on the stove over high heat. Sear the calamari until

some colour develops but is not yet fully cooked. Remove from the pan and set aside.

4. Using the same pan, add olive oil and cook the onion and garlic until translucent and fragrant.

5. Add the chopped tomatoes and cook for a few minutes, until most of the liquid has evaporated.

6. Add in the rice and smoked paprika, and stir to combine.

Season with salt and pepper.

7. Pour in the stock then reduce the heat. Partially cover the pan and allow to simmer for 7-10 minutes or until most of the liquid has been absorbed and the rice is almost cooked.

8. Add in the calamari, prawns, and mussels by nestling the pieces into the rice, trying not to disrupt the bottom layer of rice. Sprinkle frozen peas over the top, then cover pan again and cook for a further 5-7 minutes, or until the seafood and rice are completely cooked.

9. Season to taste and serve with lemon wedges.

KB Seafood Co Proudly Suppying Seafood to Supabarn Scan QR Code to Find Out More

HERE’S TO T H O S E W H O SAV E THE BUBBLES FOR

S TAY O R I G I N

AL

PIZZA NIGHT

New!

Today’s Atkins® Process

You can have your sweets and eat them too! Atkins® Treats are perfect for your low carb / low sugar lifestyle. We have lots of NEW products to satisfy everyone’s cravings - whether that be white chocolate, fudge, cream-filled or peanut butter. And without all the added sugar!

90/48/0/0 Pantone 285 match

0/100/72/0 Pantone 199 match

Black

Red Onion Tarte Tatin DF

VEGETARIAN

Takes

45 minutes Serves 4-6

What do I need?

Our Pick: CAREME ALL BUTTER PUFF PASTRY

This pastry is handmade with butter to produce feather light layers of flaky deliciousness. This pastry will add a layer of crispy crunch to this flavourful tarte tartin.

1 large sheet of Careme All Butter Puff Pastry 2 tbsp olive oil 3 large red onions Salt Freshly ground black pepper 1 tbsp sugar 2 tbsp balsamic vinegar Fresh thyme sprigs

How do I make it?

1 Preheat oven to 175C. 2 Peel onions and cut into thick rounds.

Pour enough olive oil into an ovenproof frying pan to thinly coat the base and heat over medium-high heat. Add onions to the pan and season with a pinch of salt and pepper.

Reduce heat to low and cook for 5 minutes, then flip onions and cook for a further 5 minutes.

3 Arrange onions in an even layer in the pan.

Mix sugar and balsamic vinegar together and pour over the onions, then remove from heat.

4 Cut pastry into a circle to fit the pan, allowing a little overhang. Place pastry on top of the onions, ensuring that they are completely covered and tuck excess pastry into the sides of the pan. Use a fork to poke a few holes in the pastry and place in the oven to cook for 20-25 minutes or until the pastry is golden brown.

5 Remove from oven and allow to sit for 5 to 10 minutes, then place a serving plate over the frying pan and quickly flip so that the onions are on top.

6 Garnish with thyme sprigs and serve.

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Serves 4 Takes

1 hour

What do I need?

For the Lentil Balls ¾ cup dried lentils 1 ½ cups vegetable stock 2 tsp olive oil ½ medium brown onion 1 cup grated carrot 2 cloves garlic, minced ½ cup rolled oats ¼ cup chopped flat leaf parsley 1 ½ tbsp tomato paste 1 tsp dried oregano ½ tsp salt ¼ tsp black pepper 3 tbsp aquafaba For the Tahini Dressing ¼ cup tahini 3 tbsp water 2 tbsp lemon juice 2 tbsp olive oil 1 tbsp maple syrup 1 tsp sesame oil 1 garlic clove, minced ¼ tsp salt To serve 1 bunch kale, roughly chopped 2 avocados, chopped ½ cup dried cranberries 90

lentil balls with Green Kale Salad, Avocado & Tahini Dressing DF

VEGETARIAN

VEGAN

How do I make it?

1 Pour lentils into a strainer and rinse well under cool water, then drain.

2 Add rinsed lentils to a saucepan with the vegetable stock. Bring to a rapid simmer over medium high heat and then reduce to a low simmer.

Simmer for 20 to 30 minutes, or until the lentils are tender. Check them as they cook to ensure that they are always covered by vegetable stock.

If needed, add more vegetable stock to keep the lentils covered while they cook.

3 Remove from heat and drain.

4 Meanwhile heat oil in a medium frying pan over medium low heat.

Add onion and cook until translucent, then add grated carrot and cook for 2 minutes. Add garlic and cook for a further 1 minute.

5 Add oats and parsley to a food processor and pulse a few times before adding lentils, onion mix, tomato paste, oregano, salt and pepper. Pulse again

several times then add aquafaba and pulse until the mixture is combined but the lentils still have some texture.

6 Preheat oven to 210C. Line a baking tray with baking paper and spray the paper with cooking spray. Roll the lentil mixture into golf-ball sized balls and arrange in a single layer on the baking tray. Spray the tops with cooking spray and cook for 10 minutes, then flip, spray again and cook for a further 10 minutes or until the meatballs are brown and the outside is crisp.

7 While meatballs are cooking prepare the tahini dressing by combining all ingredients in a bowl and gently whisking. If it is too thick add more water until it can be drizzled.

8 To serve, add kale to a large bowl or serving plate and top with avocados.

Add meatballs and scatter over dried cranberries then drizzle with tahini dressing.

DAVID’S EGGPLANT PARMIGIANA Ingredients: 2 large eggplant (approximately 700g), thinly sliced 700g passata (pureed tomatoes) chunky texture 1 white onion, finely chopped Small bunch of basil, torn 250g mozzarella cheese, cut into cubes

¾ (70g) cup parmesan cheese, freshly grated ½ tablespoon olive oil flour for dusting sunflower oil for frying (approximately ½ cup/125ml) salt and pepper to season

Method: 1. Place eggplant in a colander. Sprinkle slices lightly with salt and set them aside for an hour to drain off any excess water.

2. Meanwhile, to make the simple tomato sauce, sauté onion in a pan with the olive oil until translucent and soft, but not browned.

3. Add the tomato passata, basil, salt and pepper. Stir, then simmer gently for 10 to 15 minutes. Set aside.

4. Rinse the eggplant slices under cold water and pat them dry with a kitchen towel or paper. Lightly dust them with flour, shaking off any excess then fry them in sunflower oil for a few seconds each side, drain on kitchen paper to remove any excess oil.

5. Preheat the oven to 180°C. Using a baking dish (approximately 20 x 25 cm) spoon a small amount of tomato sauce onto the bottom of the dish and spread it around.

6. Next, add one layer of eggplant to the dish followed by a sprinkling of parmesan cheese, ⅓ of the mozzarella and a sprinkling of pepper.

7. Add half of the remaining tomato sauce and repeat step 6.

8. For the final layer, spoon over the remaining tomato sauce and top with the remaining parmesan and mozzarella.

9. Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes until nice and golden and bubbling on top. Let it rest for 5 minutes before serving with a couple of basil leaves for presentation.

Zappia Produce Group currently celebrating its 10th Anniversary - is a long standing family business which was born as Zappia Bros. in September, 1959. First owned by Steve and his brothers Ben and Victor, Zappia Bros. enjoyed a wonderful 54 years of trading, and gained a reputation as one of the leading agencies in Sydney Markets. In August of 2013, Zappia Bros. was sold to Steve’s sons Joseph and David. After rebranding the business as Zappia Produce Group, the new generation of Zappia brothers continues to be a leading produce agent in Sydney Markets, and has been a proud supplier of Supabarn for many years.

­ ­

Vegetable Terrine DF

GF

VEGETARIAN

VEGAN

Serves 6 Takes

1 ½ hours plus overnight setting time

How do I make it?

1 Soak cashews in cold water overnight in the fridge, or for a minimum of 30 minutes in hot water. Drain and rinse cashews and add to a food processor with yoghurt, lemon juice, apple cider vinegar, 2 cloves of garlic, thyme and salt. Blend until smooth. Set aside in the fridge.

2 Preheat oven to 180C. 3 Place beetroot in a saucepan and cover with water. Bring to the boil, cover, reduce heat and cook for 50 minutes or until the beetroot are tender.

Place beetroot on a chopping board to cool.

4 Meanwhile place pumpkin and 2 garlic cloves on a baking tray and

drizzle with a little olive oil. Cook for 20 minutes or until the pumpkin is cooked through. Remove from oven and place pumpkin and garlic into a food processor and blitz to make a puree.

Season to taste and set aside in the fridge to cool.

5 Prepare a loaf pan by lining with clingfilm making sure to leave plenty of overhang on all sides. Drizzle clingfilm with olive oil and rub all over the clingfilm.

6 Remove skins from beetroot and use a mandoline or sharp knife to cut into very thin slices.

7 Assemble the terrine by placing basil leaves in the bottom of the prepared pan. Next, layer beetroot slices, then

add a thin layer of the cashew mix followed by a layer of the pumpkin puree. Continue layering until you reach the top of the loaf tin.

8 Take the overhanging edges of the clingfilm and fold them over the top of the terrine, making sure it is completely covered. Cut out a piece of cardboard the same size as the top of the terrine and place on the top and add a weight such as a tin of soup to weigh it down.

Place in the fridge for at least 8 hours, preferably overnight.

9 When ready to serve, remove from the fridge and unwrap. Lay a serving plate over the top of the terrine and flip. Gently lift the loaf pan away and remove the clingfilm.

What do I need?

4 large beetroot Olive oil ½ butternut pumpkin, peeled and chopped into small pieces 2 cloves garlic Salt and freshly ground black pepper 12 basil leaves For the Cream Cheese 1 ½ cups raw cashews, soaked ¼ cup unsweetened vegan yoghurt 1 tbsp lemon juice 1 tbsp apple cider vinegar 2 cloves garlic

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RISSOLES . . . IT’S WHAT YOU DO WITH THEM! The humble beef rissole is the staple of every Australian barbecue. Let’s be honest, done well or well done, they still taste alright – even the next day. People swear by their rissole recipes.

Some are partial to a traditional plain rissole, but I like to add a whole bunch of dried fruit, pine nuts and parsley to mine. This recipe has served me well at many a barbie. Serve with tomato sauce, pasta salad, potato salad, a cheeky lamb chop and a sausage sanga. Can’t get much more Australian than that.

1 kg prime beef mince 200 g panko (or sourdough breadcrumbs) 200 g currants 150 g pine nuts, toasted 4 eggs 3 handfuls of ½at-leaf parsley, leaves picked and roughly chopped 1 large red onion, ¼nely chopped 2 tablespoons minced garlic 75 ml kecap manis 2 tablespoons chilli ½akes 2 tablespoons smoked paprika 1 tablespoon salt ½akes 2 teaspoons ground pepper

Preheat the barbecue grill on high.

Mix all the ingredients in a large bowl until well combined. Roll the mix into rissoles of your preferred shape and size.

Grill the rissoles for 3–5 minutes on each side, depending on how big you make them. Rest for 10 minutes covered with foil before serving.

Serves 4–6

Making sausage rolls is easy, and you’ll probably be surprised at how nice a homemade version tastes. They’re a whole heap better than the ones you buy at the servo, and we’re not adding any preservatives or gross E numbers, as we don’t need them to sit in a hotbox for two days. The flavour combinations are also endless – rosemary and lamb, beef and onion, etc. – so get in there and have a play.

PoRk & FeNnEl SaUsAgE RoLlS 3 sheets of puff pastry 3 eggs, beaten 1 tablespoon black sesame seeds 1 tablespoon fennel seeds

FILLING

80 ml extra-virgin olive oil 3 onions, finely diced 1 garlic bulb, peeled and cloves chopped 2 tablespoons fennel seeds, plus extra for sprinkling 2 tablespoons sweet paprika 1 teaspoon chilli flakes 1 kg pork mince 100 g breadcrumbs 250 ml buttermilk or whey 3 eggs, beaten, plus extra to glaze ½ bunch of flat-leaf parsley, leaves picked and roughly chopped salt flakes and freshly ground Ducks Wholefoods Textblack SI.indd 131 pepper

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Preheat the oven to 180°C fan-forced.

For the filling, heat the oil in a large frying pan over medium heat and fry the onion and garlic until softened. Add the fennel seeds, paprika and chilli and cook until a paste starts to form. Keep cooking until the mix starts to caramelise, then take off the heat and transfer to a large bowl.

Add the mince, breadcrumbs, buttermilk or whey, eggs and parsley to the bowl, season with salt and pepper and mix until well combined.

Take a sheet of puff pastry and place it on the bench. Make a sausage of filling the length of the pastry and place it about 2 cm in from the edge closest to you. The filling needs to be about 4–5 cm in diameter – this may sound quite thick, but it will shrink considerably while cooking. Cut the pastry in half horizontally and brush 3 cm of the furthest edge with beaten egg. Roll into a sausage, making sure the egg-washed edge has a good hold of the pastry. Brush the entire log with the extra egg and sprinkle over the extra fennel seeds. Repeat the process until the filling and pastry are used up. Leave the logs whole, or cut them in half, in quarters or into party-sized sausage rolls, if you like.

meat & poultry 131

Bake for 12–18 minutes until cooked and golden brown. They can also be frozen raw, then defrosted and baked later.

Makes 12 large or 6 trucker-sized rolls

26/05/15

‘The Blue Ducks in the Country by Darren Robertson and Mark LaBrooy, published by Plum, photography by Will Meppem

This tart has been with us since we first opened in Byron. We sell it through our produce store, and it’s always a crowd-pleaser. We used to make the base from the scraps of our croissant pastry, but using store-bought puff pastry gives a very similar result. The butternut pumpkin brings a lovely creamy richness to the tart, and the fresh pomegranate seeds are little flavour bombs.

PuMpKiN & CaRaMeLiSeD OnIoN TaRt WiTh PoMeGrAnAtE & SoRrEl

1 butternut pumpkin, skin on, cut into wedges extra-virgin olive oil good pinch of smoked hot paprika salt flakes and freshly ground black pepper 100 ml buttermilk flour, for dusting 2 sheets of puff pastry seeds of 1⁄2 pomegranate 2 handfuls of red-veined sorrel 50 g roasted almonds, roughly chopped 50 g toasted pumpkin seeds

CARAMELISED ONIONS 80 ml extra-virgin olive oil 2 large red onions, finely sliced 1 garlic clove, crushed 1⁄2 long red chilli, finely chopped 2 tablespoons balsamic vinegar 100 ml red wine salt flakes and freshly ground black pepper

Preheat the oven to 180°C fan-forced.

Place the pumpkin in a roasting tin and coat well with oil. Sprinkle over the paprika, season with salt and pepper and roast for 30–35 minutes until tender.

Meanwhile, for the caramelised onions, place a large, heavy-based frying pan over high heat and add the oil, onion, garlic and chilli. Fry until the onion is translucent and softened. Add the vinegar and wine and cook until the liquid has reduced by three-quarters – it should be a bit sticky and sweet and darkly coloured. Season with salt and pepper and set aside.

Peel away the pumpkin skin and place the roasted flesh in a food processor. Add the buttermilk, season with salt and pepper and whiz to a smooth paste.

Scatter a little flour on a baking tray and lay the pastry sheets on top, pressing them together so they join end to end. Brush with oil and then smear the pumpkin puree over the pastry, leaving a 2 cm border around the edge. Using a teaspoon, blob the caramelised onions over the tart.

Bake until the pastry is golden and flaky at the edges, and the base is cooked through, about 15–20 minutes.

Once cooked, sprinkle the pomegranate seeds, sorrel, almonds and pumpkin seeds over the top, and you’re ready to slice and serve.

Serves 4–6

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This is a burger you’ll definitely make friends with. The pork belly cooks quickly on the barbecue but stays moist and tender – and who doesn’t like sriracha mayo? Make sure you find good-quality soft and buttery brioche rolls for this, as supermarket versions just won’t cut the mustard. These are great for serving large volumes of people and are very well suited to ice-cold beer and rosé.

StIcKy PoRk BeLlY BuRgErS WiTh SlAw & SrIrAcHa MaYo

600 g rindless pork belly, sliced into 6–8 mm thick strips salt flakes 6 brioche rolls Sriracha Mayo, to serve (see page 198)

GLAZE 100 ml kecap manis 100 ml malt vinegar 2 tablespoons olive oil 100 g brown sugar 50 g smoked paprika 1 tablespoon chilli flakes 1 teaspoon garlic powder 1 teaspoon ground ginger 1 teaspoon ground cumin 1 teaspoon mustard powder 1 teaspoon onion powder

Light a wood or charcoal fire, or preheat the barbecue on high.

Add all the glaze ingredients to a large bowl and mix until well combined. Add the pork, making sure the slices are well covered in the glaze, and set aside for 30 minutes or so.

When you’re ready to cook, add all the slaw ingredients to a large bowl and combine.

Once the flames have died down and the coals have a coating of white ash, grill the pork for about 2 minutes on each side. The glaze should caramelise a bit, which is when things start to get mouthwatering. Season the pork well with salt as it comes off the grill.

Slice the rolls in half and give them a light toasting on the grill.

Smear a generous amount of the sriracha mayo on the bases of the rolls.

Add a good handful of slaw and then the pork. Close with the roll lid and serve immediately.

Serves 6

SLAW 1⁄4 red cabbage, shredded 1 large beetroot, julienned using a mandoline 1 granny smith apple, julienned using a mandoline 1⁄2 bunch flat-leaf parsley, leaves picked and roughly chopped 1⁄4 bunch coriander, leaves picked 1⁄4 bunch mint, leaves picked and torn finely grated zest and juice of 1 lemon 2 tablespoons extra-virgin olive oil salt flakes and freshly ground black pepper, to taste

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CHARRED BROCCOLI WITH ALMONDS, LEMON AND CHILLI For years the only way I cooked broccoli was by boiling it in salted water, refreshing it in iced water and then reheating it to serve alongside the main course as the order was yelled across the kitchen. A lot has changed. I remember listening to chef René Redzepi talk about our relationship to meat and veg and how we tend to focus all our attention on cooking the meat and neglect the vegetables.With meat, we trim it, marinate it, season it, cook it with spices, garlic and olive oil, we baste it, turn it, care for it, rest it and then carve it across the grain, and serve it in its own juices or a well-constructed sauce.With veg, we throw it into a pot of boiling water for two minutes, drain, season and eat . Chefs like René are really changing this by treating veggies as the heroes that they are and experimenting with different ways of cooking them to bring out their best. I often ½nd vegetable dishes can be more exciting than the proteins we usually eat for main course. This recipe is no exception.

2 heads of broccoli 2 tablespoons rice bran oil salt ½akes and freshly ground pepper 1 tablespoon slivered almonds 1 tablespoon sesame seeds 1 tablespoon pumpkin seeds 1 long red chilli, ¼nely sliced 1 garlic clove, ¼nely sliced 1 handful of mint leaves 1 handful of coriander leaves ¼nely grated zest and juice of 1 small lemon 1 tablespoon olive oil

Preheat the barbecue grill on high or place a chargrill pan over high heat.

Remove the stems from the broccoli heads. Cut away the base of the stem, peel off the skin and cut the stems into 4-mm slices. Cut each head into eight similar-sized pieces so that they cook evenly. Place the broccoli in a large bowl, drizzle over half the rice bran oil and toss to coat. Season the broccoli with salt and grill for 3–4 minutes, turning occasionally. Once cooked, chop the broccoli into ¾orets and add to a large bowl.

Place a dry frying pan over medium heat and toast the almonds and seeds in separate batches until golden.

Gently fry the chilli and garlic in the remaining rice bran oil until the garlic starts turning golden around the edges. Add to the broccoli along with the herbs, almonds, seeds, lemon zest and juice and olive oil. Season, toss to This one’s from our first dinner menu atcombine Rosebery, care of Andy Allen. Cheers, mate! We like to and serve. start a meal with tasty little morsels, such as oysters, chicken parfait, maybe rillettes or something like this dip to snack on while you wait for the entrees.

It’s such a simple combo, mainly chickpeas Serves 6 as a side and sweet potato but, like most of Andy’s food, it’s so damn tasty. The onions are really an optional extra, but it’s how we serve it at The Ducks, and they bring an extra sweetness and crunch to the dish. Once you’ve tried this, have a go with adding other vegetables – carrot, pumpkin, cauliflower and artichoke all work amazingly well. This is also awesome in the Roast Veg Nourishing Bowl (see page 61).

SwEeT PoTaTo HuMmUs

1 x 200 g sweet potato, halved lengthways 90 ml extra-virgin olive oil salt flakes and freshly ground ucks Wholefoods Text SI.indd 15 black pepper 150 g chickpeas, soaked overnight in lightly salted water 50 g tahini juice of 1 lemon 1 large garlic clove, roughly chopped

TO SERVE 1⁄2 onion, very finely sliced (optional) 2 teaspoons white sesame seeds, toasted 2 teaspoons black sesame seeds, toasted pinch of smoked paprika 1 teaspoon finely chopped chives

Preheat the oven to 155°C fan-forced.

If making the crispy fried onions to go on top, spread the onion out on a baking tray lined with baking paper in one layer, and bake for about 35 minutes until golden and crisp. You will need to keep an eye on the onion and move it around to make sure that it’s cooking evenly and not burning.

Coat the sweet potato lightly with a little of the oil, season with salt and pepper and roast on a baking tray until tender, about 30 minutes, then set aside to cool.

Meanwhile, drain the chickpeas and place in a large saucepan. Cover with cold water, season with salt and simmer over medium heat for about 30 minutes until tender, skimming off any scum that rises to the surface.

Drain and set aside to cool.

Add the sweet potato, chickpeas, tahini, lemon juice, garlic and remaining oil to a food processor and blitz until smooth, adding more oil and adjusting the seasoning if needed.

Serve the hummus with the roasted onion (if using), sesame seeds, paprika and chives sprinkled over the top.

Serves 6–8

100

salads & veggies 15

26/05/15 12:16 PM

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side kicks Fresh, vibrant and delicious … no feast is complete without scrumptious sides.

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Prosciutto Wrapped Glazed Green Beans GF

Serves 12

Takes

45 minutes

How do I make it?

What do I need?

500 g green beans, ends trimmed 12 slices prosciutto For the glaze 2 tbsp butter 1 tbsp brown sugar 2 cloves garlic, minced Salt and pepper to taste To serve 1/3 cup slivered almonds

1 Bring a large saucepan of salted water to the boil over high heat. Add beans and cook for 2 minutes. Remove from heat, drain and rinse with cold water. Divide beans into 12 bundles.

2 Wrap each bundle with a piece of prosciutto and place on a serving tray.

3 Make glaze by heating all glaze ingredients in a saucepan over medium heat. Cook for 2 minutes, then remove from heat and drizzle over the bean bundles.

4 Serve scattered with slivered almonds.

Apple Cider Roasted Butternut Pumpkin GF

VEGETARIAN

How do I make it?

Takes

45 minutes Serves 8

What do I need?

2 medium sized butternut pumpkins 1 tbsp olive oil Salt and pepper to taste ¾ cup apple cider, warmed 1/3 cup brown sugar ¼ tsp cinnamon Pinch of nutmeg Pinch of allspice 1 ½ tsp fresh thyme leaves, chopped 1 tbsp melted butter

104

1 Preheat oven to 210C. 2 Cut pumpkin into long wedgeshaped pieces, removing any seeds.

Place pieces in a baking tray, brush with olive oil and season with salt and pepper. Cook for 15-20 minutes.

3 Meanwhile make glaze by combining cider, sugar, cinnamon, nutmeg, allspice and butter together in a bowl.

4 Remove pumpkin from oven and pour glaze over. Sprinkle pumpkin with thyme and return to the oven to cook for a further 10 – 15 minutes. Remove from oven and serve.

Crunchy Potatoes with Preserved Lemon DF

GF

Serves 8

VEGETARIAN

VEGAN

Takes

2 hours

How do I make it?

1 Preheat oven to 180C. 2 Peel potatoes and thinly slice (use a mandoline if you have one). Add potatoes to a large bowl with olive oil, thyme, cumin, lemon and a generous sprinkle of salt and pepper. Toss ingredients to combine.

3 Spray a 45 cm x 30 cm

roasting tin or casserole dish with cooking spray. Arrange potato slices in rows, starting at the short edge of the dish until the dish is filled.

4 Roast for 1 hour and 15 minutes or until golden and crispy.

Our Pick: LONG TRACK PANTRY PRESERVED LEMONS

What do I need?

3 kg potatoes 200 mL olive oil 10 sprigs thyme, leaves stripped 2 tbsp cumin 4 tbsp Long Track Pantry Preserved Lemon Rind, shredded Sea salt Freshly ground black pepper

A middle Eastern classic, these preserved lemons, made locally in Jugiong NSW, will turn this humble potato side into the stand out dish of your meal.

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Proudly Supplying Produce to Supabarn

AVOCADO & MANGO SALSA 1 avocado, medium diced 1 mango, medium diced ½ red onion, finely diced 1 red chilli, finely diced (optional) ½ handful coriander, finely chopped 1 lime, juiced 1 tbsp extra virgin olive oil Salt & pepper 1. In a bowl, combine avocado, mango, red onion, red chilli and coriander.

2. Add lime juice and olive and combine.

Season with salt and pepper to taste.

3. Enjoy salsa with corn chips, on top of tacos or with grilled chicken or fish.

Peach Tomato Caprese Salad GF

Serves 8

VEGETARIAN

Takes 15 minutes What do I need?

¼ cup olive oil 2 tbsp balsamic vinegar ½ tbsp sea salt 4 large tomatoes, cut into wedges 4 ripe peaches, pitted and sliced into wedges 12 fresh basil leaves 450 g fresh mozzarella, cut into rounds How do I make it?

1

In a bowl whisk together oil, balsamic and salt. Set aside.

2 Arrange tomato, peach, basil and mozzarella on a serving platter. Drizzle with dressing and serve immediately.

Honey & Ginger Glazed Carrots GF

VEGETARIAN

How do I make it?

Serves 6-8 Takes

45 minutes

What do I need?

4 tbsp melted unsalted butter 3 tbsp honey 1 tbsp brown sugar 1 ½ tsp salt ½ tsp ground cinnamon ½ tsp ground ginger ¼ tsp freshly ground black pepper 1 kg carrots, peeled

1 Preheat oven to 200C. Line a baking tray with baking paper.

2 Mix honey, sugar, salt, cinnamon, ginger and pepper together in a small bowl.

3 Place carrots on prepared baking tray and pour mixture of the top, reserving a couple of tablespoons of mixture for later. Cook for 20 -30 minutes or until carrots are cooked through. Remove from oven and while carrots are hot drizzle remaining glaze mixture over the top.

Transfer to a serving dish and serve immediately.

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Serves 6 Takes

25 minutes

Creamed Spinach with Nutmeg & Gruyere

What do I need?

600 g spinach, chopped 25 g butter 1 tbsp plain flour 200 mL milk 150 mL cream Large pinch of ground nutmeg 75 g gruyère, grated 50 g parmesan, grated Salt and black pepper

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VEGETARIAN

How do I make it?

1 Preheat the oven to 180C. 2 Bring a saucepan of salted water to the boil over high heat.

Add spinach and cook for a few seconds until wilted, immediately remove from heat and drain.

Squeeze out as much water as you can from the spinach.

3 Melt butter in a large frying pan. Whisk the flour into the butter and gradually add milk, stirring continuously. Simmer over low

heat for 5 minutes before adding the cream, nutmeg, and a pinch of salt and pepper to taste. Add the gruyère and stir until melted.

Add spinach and cook for 1 to 2 minutes.

4 Pour the mix into a shallow baking dish and sprinkle parmesan over the top. Place in the oven for 10 - 15 minutes, or until the parmesan is melted and golden brown. Serve immediately.

on your

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WHOLE ROASTED SPICED CAULIFLOWER WITH TAHINI YOGHURT & POMEGRANATE Preparation 15 mins | Cooking 45 mins | Serves 6

Proudly Supplying Produce to Supabarn

1 whole cauliflower (about 1.3 kg) Extra virgin olive oil, coriander ¼ cup olive oil leaves and lemon wedges, to serve 2 garlic cloves, crushed 2 tsp ground cumin Tahini yoghurt: 2 tsp ground coriander ½ cup Greek-style natural yoghurt 1 tsp Moroccan spice (Ras el Hanout) 2 tbsp lemon juice 1 tbsp lemon juice 2 tbsp tahini ½ pomegranate, seeds removed 1. Preheat oven to 200°C fan-forced. Trim outer leaves from cauliflower.

Trim and cut a deep cross into the central core on the base of the cauliflower. Place cauliflower on a microwave-safe plate. Microwave on high (100%) for 6-7 minutes or until just steaming.

2. Combine oil, garlic, cumin, coriander, Moroccan spice and lemon juice in a small bowl. Season with salt and pepper. Place cauliflower into a baking dish lined with baking paper. Spoon spice mixture over cauliflower. Pour water around the cauliflower to a 1cm depth. Bake for 35-40 minutes until just tender when tested with a skewer.

3. While cauliflower is roasting, combine tahini yoghurt ingredients in a bowl. Season with salt and pepper.

4. To serve, sprinkle cauliflower with pomegranate seeds. Drizzle with extra virgin olive oil and sprinkle with coriander leaves. Serve with tahini yoghurt and lemon wedges.

Recipe Courtesy of Sydney Markets

Great-tasting, athleteworthy nutrition in every bite.

We use only quality ingredients to give you great-tasting food that isn’t packed with sugar and carbs. So our innovative, protein-forward recipes aren’t just for athletes to enjoy they’re for everyone!

Salad of Cabbage, Apple & Almond DF

GF

VEGETARIAN

VEGAN

Serves 4 Takes

10 minutes How do I make it?

What do I need?

For the salad 100 g red cabbage 100 g cabbage 2 apples 1 tbsp lemon juice 50 g almonds 50 g snow pea sprouts For the dressing 2 tbsp cranberry juice 1 tbsp balsamic vinegar 2 tsp finely grated fresh ginger 1 tbsp gluten free soy sauce 1 tsp honey 3 tbsp olive oil Salt and freshly ground black pepper

1 Finely slice red and green cabbage and place in a large bowl.

2 Core apples and finely slice, then pour over lemon juice to stop apples browning and add them to the bowl, along with almonds and snow pea sprouts.

3 Make the dressing by whisking all ingredients together and season to taste.

4 When ready to serve, pour over dressing and toss salad.

Warm Green Bean, Black Olive & Balsamic Salad DF

GF

VEGETARIAN

VEGAN

Serves 6 Takes

30 minutes

What do I need?

1/3 cup olive oil 1 tsp minced garlic 1 cup white onion, chopped 1 cup water 3 tbsp fresh orange juice 3 tbsp balsamic vinegar 1 cup whole black olives, pitted 500 g green beans, ends trimmed Salt and freshly ground black pepper to taste 2 tbsp fresh thyme ¼ cup toasted pine nuts 1 orange, sliced

How do I make it?

1 Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic and cook until soft. Add orange juice and cook for 2 minutes, then add olives and ½ cup water to the saucepan. Cook for 5 minutes or until olives start to soften. Add green beans, salt, pepper, balsamic and remaining ½ cup water. Reduce heat to medium, cover with a lid and cook for 20 minutes or until beans are tender.

2 When beans are cooked, add them to a serving bowl and spoon over olives and some of the cooking liquid.

Garnish with thyme, pine nuts and orange slices and serve.

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Herb Infused Roasted Mushrooms & Shallots DF

GF

VEGETARIAN

VEGAN

What do I need?

6 shallots 100 mL olive oil, divided 1 kg mushrooms (a mixture of different varieties) Salt Freshly ground black pepper 2 cloves garlic, minced Zest of 1 lemon Juice of 1 lemon 1 tbsp chopped tarragon 1 tbsp chopped sage

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Serves 6 Takes

40 minutes

How do I make it?

1 Preheat oven to 220C. 2 Peel shallots, cut in half and place on a baking tray.

Drizzle with a 10 mL olive oil.

3 Arrange mushrooms on a second baking tray and drizzle with 20 mL olive oil. Season and place both trays in the oven for 30 minutes.

4 Remove from oven and set aside.

5 Make dressing by combining 70 mL olive oil with garlic, lemon zest and juice and herbs.

6 Separate shallot pieces and place on a platter with mushrooms. Drizzle with dressing and serve immediately.

THE MCINERNEY BOYS

HEATH AND SHAUN MCINERNEY Together, the McInerney boys own and operate Fresh Fella’s Pty Ltd T/A Arthur Pang. A long and rich history working in the markets, Heath and Shaun grew up helping their dad at Paddy’s Markets. No one can argue that Shaun and Heath aren't passionate men; they’re passionate about their growers, their business and the industry at large. They credit their father for instilling a strong work ethic and moral sense into them from an early age, and as such their integrity is reflected in their business name.

For four generations the Taylor family has been a vegetable farming family. These days, with farms located in Fassifern Valley at Kalbar and in the Granite Belt region of Amiens, and their contrasting climates, the family grow five main products: iceberg lettuce, wombok (Chinese cabbage), celery, broccoli and silverbeet twelve months a year.

Third generation farmers, Anthony and Thao, started Lamato Farms in 2006. Today, with the farm located in Virginia, SA, the family grows great quality truss tomatoes and aims to produce them all year round. This small family business is grateful for all the support they recieve from their merchants and customers. #SupportSmallBusiness #SupportOurFarmers

GREEK-STYLE STUFFED TOMATOES PREP 30 MINS | COOK 1 HR | SERVES 10

10 medium vine-ripened tomatoes 1 tbs olive oil + olive oil spray 1 medium onion, finely chopped 2 garlic cloves, finely chopped 1 ½ cups cooked long grain rice

¾ cup flat-leaf parsley, chopped ⁄ cup mint leaves, roughly chopped 75g feta cheese, crumbled Salt and ground black pepper Olive oil cooking spray

1. Preheat oven to 180°C/160°C fan-forced. Slice 1cm from the stem end of each tomato and reserve tops. Using a teaspoon, scoop out pulp. Discard seeds and roughly chop pulp. Pat dry tomato cavities using paper towel.

2. Heat 1 tbs oil in a medium frying pan over medium heat. Add onion and garlic and cook, stirring occasionally, for 3 minutes or until onion is tender. Add cooked rice, tomato pulp, parsley, mint and feta. Season with salt and pepper to taste. Stir to combine. Remove from heat.

3. Evenly spoon rice mixture into tomatoes. Arrange tomatoes in a large baking pan lined with baking paper. Place reserved tops on tomatoes. Spray with oil and bake for 45-50 minutes until tender. Serve warm or at room temperature.

NO COOK THAI HERB, VEGGIE & CHICKEN SALAD PREP 25 MINS | SERVES 4

3 green onions (shallots), trimmed and thinly sliced 1 long red chilli, deseeded and thinly sliced 2 large carrots, shredded into long strands 2 cups finely shredded wombok 4 radish, trimmed and very thinly sliced 3 cups cooked shredded cooked chicken 1 cup coriander leaves 1 cup mint leaves ½ cup Thai basil leaves

½ cup Thai basil leaves 1/3 cup chopped roasted peanuts, to serve Soy & sesame dressing: ¼ cup reduced salt soy sauce 2 tbs honey 2 tbs lime juice 2 tbs grape seed oil 2 tsp sesame oil

1. Combine green onions, chilli, carrots, cabbage, radish, chicken, coriander, mint and Thai basil in a large bowl.

Gently toss to combine.

2. To make soy & sesame dressing, combine all ingredients in a screw-top jar. Shake until well combined. Drizzle dressing over the salad and gently toss to combine. Spoon into serving bowls, sprinkle with peanuts and serve.

Proudly Supplying Produce to Supabarn

Recipes Courtesy of Sydney Markets

Green Pesto Pasta Salad VEGETARIAN

Serves 6

Takes

45 minutes

What do I need?

500 g fusilli A couple of slices of day-old sourdough loaf 75 g pine nuts 75 g fresh or frozen peas 150 g pitted green olives For the broccoli pesto 2 cups broccoli florets 1 cup basil leaves 2/3 cup olive oil ½ cup grated parmesan cheese 4 tbsp freshly squeezed lemon juice 2 tsp lemon zest 4 cloves garlic Salt and pepper to taste

How do I make it?

1 Cook pasta according to packet directions. Drain and set aside.

2 Preheat oven to 150C. Tear bread into pieces and add to a food processor. Blitz for a few seconds to create coarse breadcrumbs. Transfer breadcrumbs to a lined baking tray and cook for 7 minutes or until they are lightly browned and feel dry.

Remove from oven and set aside to cool.

3 Add pine nuts to a dry frying pan over medium-low heat. Toast, shaking the pan every couple of seconds to stop the nuts from burning. When nuts are slightly browned, remove pan from the heat and transfer nuts to a bowl to cool.

4 Bring

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a medium sized saucepan of water to the boil over high heat. Add broccoli to the water and cook for 30 seconds and then remove broccoli using a slotted spoon and plunge into ice water to stop the cooking process.

5 Add peas to the water and cook for 3 minutes or until tender. Remove from the heat and strain. Set peas aside.

6 Place broccoli in food processor with remaining pesto ingredients and blitz until combined.

7 Add pasta to a large bowl with pesto and toss to coat pasta. Add olives, rocket and peas and toss to combine. Place in the fridge until ready to serve.

8 Sprinkle pasta with pine nuts and breadcrumbs just before serving.

Beet, Orange & Spinach Salad with Sesame Crusted Tofu VEGETARIAN

Serves 6 Takes

1 hour

What do I need?

450 g firm tofu 6 tbsp tamari 4 tbsp rice wine vinegar 2 tbsp sesame oil 2 cloves garlic, minced 8 tbsp cornflour 2 eggs, whisked 6 tbsp panko breadcrumbs 4 tbsp black sesame seeds 8 tbsp white sesame seeds ½ tsp salt ½ tsp black pepper 4 tbsp avocado oil For the dressing 1 cup Greek yoghurt Finely grated zest of ½ orange 2 tbsp orange juice For the salad 3 oranges, peeled and segmented 250 g baby spinach leaves 440 g whole baby beetroot, quartered Salt and pepper to taste

How do I make it?

1 Slice tofu into one centimetre thick pieces. Arrange tofu in a shallow dish.

2 Prepare marinade by whisking together tamari, vinegar, sesame oil and garlic in a bowl. Pour marinade over tofu and place in the fridge for 1 hour, flipping the tofu halfway through.

3 Meanwhile prepare salad dressing by combining Greek yoghurt, orange juice and zest in a bowl. Season to taste and refrigerate.

4 Combine cornflour, salt and pepper in a shallow bowl. In a second bowl add eggs and in a third shallow bowl, combine panko and sesame seeds.

5 Working one piece at a time

remove tofu from marinade, shake off excess marinade and press tofu into cornflour. Dip into egg and then press into the panko and sesame mixture. Move tofu around so that all sides are coated. Place on a plate and repeat to coat all pieces of tofu.

6 Heat oil in a large frying pan over medium heat. Working in batches, cook tofu in the pan for 3 minutes per side or until crisp and golden brown. Remove from the oil and drain on a paper-towel lined plate.

7 To serve, place spinach on a serving platter, top with beetroot, orange and tofu and drizzle with dressing.

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Red M Oak Lettu ango ce Cu ps Herbs & Lettuces

Nourish your Home this Christmas!

From our loving family to yours, we wholeheartedly extend warm wishes for a joyous and magical Christmas!

We want to express our heartfelt gratitude for your incredible support of our brand throughout the amazing year of 2023.

windyhillsfarm.com.au

Honey Roasted Cashew, Quinoa & Root Vegetable Salad GF

Serves 10

VEGETARIAN

Takes

1 hour

What do I need?

12 Dutch carrots 4 large raw beetroot 2 medium turnips 6 parsnips 7 tbsp olive oil, divided 375 g fresh ricotta 500 g quinoa 4 tbsp balsamic vinegar 150 g honey roasted cashews, divided ½ cup flat leaf parsley, roughly chopped, plus extra to garnish ¼ cup dill, roughly chopped Sea salt and ground black pepper

How do I make it?

1 Wash and trim the vegetables. Cut turnips and beetroot into 2cm wedges and slice the parsnip in half longways. Leave the carrots whole. Toss the vegetables in 2 tbsp of olive oil and season with a generous pinch of salt and pepper. Place the ricotta in the centre of a large baking tray and spread the vegetable around the ricotta. Cook in the oven for 45 minutes or until the vegetables are golden brown and cooked through.

2 Meanwhile, cook quinoa by following the directions on the pack. Drain and set aside.

3 Roughly chop 100 g of JC’s Honey Roasted Cashews and set aside.

4 Make the dressing by whisking balsamic vinegar with 5 tbsp olive oil and a large pinch of salt and pepper.

5 When vegetables are cooked, remove the ricotta, and set aside on a plate. Add cooked quinoa to the roasting pan with the dressing, chopped nuts, parsley, and dill. Break half the ricotta into chunks, add to the mix and stir to coat ingredients in dressing.

6 To serve, place ingredients from roasting pan on a serving platter. Break the remaining ricotta over the salad, and garnish with parsley and reserved cashews.

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Mediterranean Low-Carb Salad GF

VEGETARIAN

How do I make it?

1 Make the cauliflower rice first. Ensure the cauliflower is completely dry before you begin. Chop the cauliflower into large pieces, including the stems. Discard the leaves. Add chopped cauliflower to a food processor and pulse until it has the texture of rice.

2 Place cauliflower rice into a large mixing bowl with chickpeas, onion, tomatoes, cucumber, spring onions, mint, parsley, lemon zest, and feta.

3 Add dressing ingredients to a bowl and whisk to combine.

4 Pour dressing over salad and toss to combine. Serve immediately.

Serves 8 Takes 20 minutes What do I need?

1 large cauliflower 400 g can chickpeas, rinsed and drained 1 small red onion, finely chopped 250 g cherry tomatoes, halved 1 continental cucumber, chopped 2 spring onions, green part only, chopped ¼ cup mint leaves, chopped ¼ cup flat leaf parsley, chopped Zest of ½ lemon, finely grated 1 cup feta, crumbled For the Dressing 150 mL olive oil 75 mL red wine vinegar Juice of 1 lemon 1 tsp honey Pinch of salt Pinch of freshly ground black pepper

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Garlic & Parmesan Duchess Potatoes Makes 12 Takes

GF

VEGETARIAN

1 hour

What do I need?

1.5 kg waxy potatoes 1 tbsp salt 6 tbsp butter, divided 3 cloves garlic, minced 2 tbsp milk 2 tbsp cream ½ cup finely grated parmesan 4 egg yolks Flat leaf parsley, finely chopped, to garnish

How do I make it?

1 Preheat oven to 210C. Line a baking tray with baking paper.

3 Peel and cut potatoes into 2 ½ centimetre cubes. Add potatoes to a large saucepan and cover with cold water. Add salt and bring potatoes to the boil over medium-high heat, then reduce temperature to medium-low.

Cover with a lid and leave to simmer until potatoes are cooked through.

Drain potatoes and put them into a large bowl. Mash until smooth.

4 Add 4 tbsp butter to a small saucepan and melt over medium heat.

Add garlic and cook until the garlic is softened and golden. Remove from heat and add milk and cream, stirring to combine.

5 Pour butter mixture over potatoes and add parmesan. Stir to incorporate and season to taste. Set aside to cool for a few minutes.

6 Add egg yolks to potatoes, one at a time, stirring well between each addition.

7 Transfer potatoes to a piping bag fitted with a large star tip. Pipe out 12 mounds onto baking tray, then brush each with remaining 2 tbsp melted butter.

8 Cook for 15 – 20 minutes or until golden brown.

9 Serve sprinkled with parsley.

2

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Roasted Cauliflower with Creamy Beetroot Sauce DF

GF

VEGETARIAN

Takes

VEGAN

Serves 6

How do I make it?

1 ¼ hours

1 Preheat oven to 190C. 2 Place a large oven-proof dish in the bottom of the oven and fill it threequarters full with water.

3 Cut beetroot into 2-centimetre chunks and place on a baking tray.

Drizzle with 1 tbsp of the olive oil and roast for 20 to 30 minutes or until tender.

4 Heat remaining oil over medium heat in a frying pan. Add onions and cook until soft and translucent, then add garlic and cook for a further 1-2 minutes.

5 Place beetroot, onion, garlic, lemon juice and salt in a food processor and blend to combine. Add water until the

What do I need?

1 large whole cauliflower 2 tbsp olive oil ½ tsp salt For the sauce 350 g beetroot, scrubbed and peeled 2 tbsp olive oil, divided ½ brown onion, diced 2 cloves garlic, minced 1 tbsp freshly squeezed lemon juice 1 tsp sea salt 1/3 cup water

The Best Ever Crispy Duck Fat Potatoes DF

Serves 6 Takes

1 ½ hours

What do I need?

2 kg roasting potatoes 1 ½ tsp salt 2 tbsp semolina 200 g duck fat Sea salt to serve 12 1222

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sauce is smooth and your preferred consistency. Set aside.

6 Trim the cauliflower stalk so that it will sit flat. Place the cauliflower in a roasting dish and drizzle with 1 tbsp olive oil. Rub the oil into the cauliflower and then season with salt. Place in oven and cook for 30 minutes, then drizzle with remaining olive oil and return to oven for a further 30 minutes (the cauliflower should be easily pierced with a knife if it is cooked through).

Remove cauliflower and dish of water from the oven.

7 To serve, place sauce on a serving plate and add cauliflower.

How do I make it?

1 Preheat the oven to 220C. 2 Peel potatoes and cut into large pieces approximately 7 – 8 centimetres.

3 Bring a large lidded saucepan of water to the boil and add potatoes.

Cook for 10 minutes. Remove from heat and then drain potatoes. Return potatoes to the saucepan with the lid off and allow to sit for a few minutes while the steam dissipates.

4 Pour salt and semolina into the saucepan and cover with the lid.

Shake the saucepan vigorously for 15-20 seconds to rough up the surface

of the potatoes.

5 Add duck fat to a metal roasting pan. Place in the oven and heat for 7 minutes or until it is very hot. You can check if it is ready by adding a pinch of salt to the pan – it should sizzle if the duck fat is hot enough.

6 Carefully add potatoes to the pan, and roast for 25 minutes, then turn potatoes and roast for a further 15 minutes. Turn potatoes again and roast for another 15 minutes or until they are a deep golden brown.

7 Transfer potatoes to a bowl and sprinkle with sea salt, then serve.

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GRAPE, LEAFY GREENS & PINE NUT SALAD Serves 4 • Prep 15 mins

GRAPE & FIG CAKE Serves 8 • Prep 25 mins • Cook 1 hr INGREDIENTS

INGREDIENTS

125g butter, roughly chopped and softened

150g mixed leafy green salad leaves

1 teaspoon vanilla extract

2 green onions (shallots), trimmed and sliced diagonally

2 eggs (at room temperature)

300g plump seedless green and/or red grapes, stems

1 6 cups self-raising flour, sifted

removed and halved lengthways

3 plump ripe figs, thickly sliced

100g Danish feta cheese, crumbled

250g seedless grapes, stems removed

153 cup toasted pine nuts

2 tbs demerara sugar

1 cup caster sugar

Ice-cream or whipped cream, to serve A SA I

D SSI

1 tbs white balsamic vinegar ¼ cup extra virgin olive oil

METHOD 1. Place salad leaves, green onions, grapes, feta and pine nuts into a large bowl.

2. To make the balsamic dressing, combine ingredients in a screwtop jar. Shake until well combined. Drizzle dressing over salad, gently toss to combine and serve.

METHOD 1. Preheat oven to 1 08

/1 08

fan-forced. ine the base and sides

of a 22cm (base) round spring-form cake pan with baking paper.

2. Using an electric mixer, beat butter, caster sugar and vanilla until light and creamy. Add eggs, one at a time, beating well after each addition.

3. Fold in flour and spoon mixture into pan. Arrange figs and half the grapes on top. Sprinkle with demerara sugar.

ake for 1 hour until

golden and cooked through when tested with a skewer.

ool in pan

for 10 minutes, then transfer to a wire rack to cool. Decorate with remaining grapes, slice and serve with ice-cream or whipped cream.

Proudly Supplying Produce to Supabarn

Recipes Courtesy of Sydney Markets

the sweetest things The perfect ending to a delicious meal.

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Blushing Strawberry Gin Profiterole Trifle

To assemble 800mL pouring cream ¼ cup icing sugar, sifted 500 g fresh strawberries, hulled and thickly sliced 100 g pink fairy floss How do I make it?

VEGETARIAN

Serves 10 Takes

1 ¼ hours plus cooling time

What do I need?

For the profiteroles ½ cup water ¼ cup milk ¼ tsp sea salt flakes ½ tsp caster sugar 80 g unsalted butter, chopped ¾ cup plain flour, sifted 3 large eggs, lightly beaten 1 litre thick vanilla custard For the Blushing Strawberry Sauce 750 g fresh strawberries, hulled and halved ¼ cup water ¾ cup caster sugar 2 tsp cornflour 2 tsp lemon juice ¼ cup dry gin

To make the profiteroles 1 Preheat oven to 180C, line 2 baking trays with baking paper.

2 Place water, milk, salt, sugar and butter in a saucepan over medium heat. Cook, stirring until the butter has melted and the mixture boils. Reduce heat to low, add flour and beat vigorously with wooden spoon until the mixture is smooth and comes away from the side of the pan.

3 Put mixture in the bowl of an electric mixer and beat on medium speed for 1 minute or until slightly cooled. Add eggs, one at a time, beating well between each addition until the mix is silky smooth.

4 Transfer mixture to a piping bag fitted with a 1cm round nozzle. Pipe rounds of approximately 2 centimetres onto baking trays and cook for 15-20 minutes or until they are golden and puffed. Turn the oven off, leaving the profiteroles in for a further 5 minutes. Remove from oven and set aside to cool completely.

To make the Blushing Strawberry Sauce 1 While profiteroles cool, make the Blushing Strawberry Sauce. Add 750 g strawberries to a saucepan with the water and sugar. Bring to the boil over medium-high heat, stirring to dissolve the sugar. Reduce heat to mediumlow and simmer for 5 minutes, stirring while the strawberries soften. Mix cornflour and lemon juice together in a small dish and add to strawberries along with the gin. Continue to stir and cook for a couple of minutes until the sauce is thick and glossy. Remove from the heat and set aside to cool completely.

To fill profiteroles Use a paring knife to make a small hole in the bottom of each cooled profiterole. Place custard in a piping bag with a 0.5cm nozzle. Fill profiteroles with custard and set aside.

To assemble Whip cream and icing sugar together to stiff peak stage. Spoon a layer of cream into the bottom of a large 4 litre trifle dish. Add a layer of profiteroles and top with 3 tablespoons of the Blushing Strawberry Sauce and some halved strawberries. Repeat layering until you reach the top, finishing with a layer of cream and profiteroles on top. When ready to serve, place fairy floss on top of profiteroles.

white strawberry cheesecake

dark milk brownie

Available Now

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No-bake Raw Blueberry Cake DF

GF

VEGETARIAN

VEGAN

Serves 6 Takes

40 minutes plus setting time, preferably overnight

What do I need? ¾ cups pecans ½ cup macadamia nuts 1 ½ cups hazelnuts, toasted ½ cups dates ¼ cup cocoa powder 3 tbsp maple syrup 1 tsp vanilla extract Pinch of salt 2 cups frozen My Berries Boisterous Blueberries, plus extra to serve ½ cup water 55 g chia seeds, ground 40 g copha, melted ¾ cup maple syrup 1 cup coconut cream

How do I make it?

1 Lightly toast pecans, macadamias, and hazelnuts in a frying pan over low heat. Set aside to cool.

2 Grease a 25 centimetre round fluted tart pan.

3 When cool, blitz the nuts in a food processor until a crumblike texture and place aside in a bowl. Add dates, cocoa powder, maple syrup, vanilla and salt to the food processor and bend to a rough paste. Gradually blend the nuts into the date mix until well combined.

4 Use the back of a spoon to press the nut mix firmly and evenly into the tart tin and refrigerate.

5 Meanwhile add blueberries and water to a saucepan. Bring to

the boil and cook blueberries until soft, about 5 minutes. Press the blueberries through a fine sieve to extract the juice and flesh. Discard the skins.

6 Place chia, melted copha, maple syrup and coconut cream in the blender and add 1 cup of strained blueberry liquid. Blitz and taste, adding extra maple syrup if it is not sweet enough. The mixture should be a vibrant purple colour, if not add more of the blueberry liquid.

7 Pour mix over the top of the chilled base and refrigerate for at least a couple of hours, or overnight.

8 Decorate with blueberries and edible flowers, and serve.

Scan to Watch our Video Recipe

Our Pick: MY BERRIES BOISTEROUS BLUEBERRIES

Packed full of juicy goodness, these blueberries are grown on the Mid North Coast of New South Wales. They are the perfect ingredient for cakes, smoothies, muffins, and pancakes.

12 8

From our Family to Yours: WISHING YOU A VERY BERRY CHRISTMAS

BERRY ETON MESS

SERVES 6 | PREP 20 MINS + STANDING TIME • 250g strawberries, hulled and chopped • 2 tbs icing sugar • 300ml carton thickened cream • 1 cup thick vanilla bean yoghurt • 100g meringues • 125g raspberries • 125g blueberries

1. Place strawberries into a bowl. Sprinkle with 1 tbs icing sugar and set aside for 20 minutes.

2. Whip cream and remaining 1 tbs icing sugar in a bowl until soft peaks form. Fold through yoghurt.

3. Using a fork, roughly mash strawberries. Gently fold strawberries and meringues through cream mixture. Stir through raspberries and blueberries. Spoon into serving glasses and serve.

Proudly Supplying Produce to Supabarn

Recipe Courtesy of Sydney Markets

OUTLINE

Pineapple Curd Meringue Cupcakes

Makes 12 cupcakes Takes

VEGETARIAN

How do I make it?

To make the Pineapple Curd 1 Whisk eggs, egg yolks, pineapple juice, caster sugar and cornflour together in a bowl, making sure that the cornflour is fully dissolved.

2 Pour mixture into a medium saucepan and cook over mediumlow heat, stirring constantly until thickened, about 8 minutes. Remove from heat and stir in butter.

3 Transfer to a bowl and cover with plastic wrap, ensuring that the wrap touches the top of the curd to prevent a skin from forming.

4 Refrigerate for at least 2 hours before using.

To make the Cupcakes 5 Preheat oven to 160C. 6 Line 12 x ½ cup capacity muffin tins with patty cases.

7 Add flour, sugar, butter, eggs, milk and vanilla to the bowl of a stand mixer and beat on medium speed for 5 minutes or until pale and smooth.

8 Divide cupcake mixture between prepared patty cases and cook for 2025 minutes or until a skewer inserted comes out clean. Remove from oven and set aside to cool.

9 When cupcakes have cooled completely, make a hole in the top of each cupcake with a teaspoon and remove about one-third of the cupcake. Spoon pineapple curd into the hole.

To make the Italian Meringue 10 Bring water, cream of tartar and half the sugar to the boil in a small saucepan over high heat, stirring constantly. When it comes to the boil reduce heat to medium and cook for 4 minutes.

11 Place egg whites in the bowl of an electric mixer and whisk on high until stiff peaks form.

Continue beating and slowly add the remaining sugar, 1 tbsp at a time, whisking for 20 seconds between additions. When all the sugar has been added, gradually add the hot sugar mixture in a steady stream and whisk for a further 5 minutes. The meringue should be thick and glossy.

12 Fill a piping bag with the Italian meringue and pipe over the top of the pineapple curd.

Use a kitchen blowtorch to lightly toast the meringue until it is golden brown.

1 ¼ hours plus cooling time

How do I make it?

For the Pineapple Curd 2 large eggs 2 large egg yolks 120 mL tinned pineapple juice ½ cup caster sugar 2 tbs cornflour 2 tbsp unsalted butter, cut into pieces For the Cupcakes 1 ½ cups self-raising flour, sifted ¾ cup caster sugar 125 g unsalted butter, softened 2 eggs 1/3 cup milk 2 tsp vanilla extract For the Italian Meringue 2 tbsp water ¼ tsp cream of tartar 1 cup caster sugar 2 egg whites, at room temperature

Our Pick: PEPE SAYA PASSIONFRUIT & LEMON CURDS

Short on time? Use these curds to fill your cupcakes. These luscious curds are enriched with Pepe Saya's cultured butter, creating a jar of deliciousness.

Use them as tart filling, swirled through yogurt, or just by the spoonful!

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Pavlova Platter GF

VEGETARIAN

Makes 12 individual pavlovas Takes

1 hour plus cooling time What do I need?

For the pavlovas 300 mL egg whites (approx. 8 eggs) 2 cups caster sugar 2 tsp white vinegar For the toppings 500 mL cream 4 tbsp icing sugar, sifted Fresh berries of your choice

How do I make it?

1 Preheat oven to 150C. 2 Whisk egg whites in the bowl of an electric mixer on high speed until stiff peaks form. Add sugar gradually, blending well between each addition. When all sugar is added continue to beat the mixture for a further 5 minutes or until it is stiff and glossy. Add vinegar and beat for 2 minutes.

3 Spoon rounds of pavlova onto lined baking trays. Use a spoon to make an indent in the centre of each pavlova. Reduce oven temperature to 120C and cook for 30 minutes or until the pavlovas feel crisp to touch. Turn off oven and leave pavlovas inside to cool for 1 hour.

4 When ready to serve, whisk icing sugar and cream together to soft peak stage.

5 Serve on a platter with cream and other toppings of your choice.

OTHER TOPPING IDEAS GRATED CHOCOLATE, PASSIONFRUIT PULP, SPRINKLES, PISTACHIOS, CARAMEL SAUCE, CHOCOLATE SAUCE, BANANA, MANGO, MARSHMALLOWS, KIWI FRUIT, LEMON CURD, YOGHURT

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Coconut Pannacotta with Mango Coulis & Caramelised Mango GF

Makes 6 individual serves Takes

40 minutes, plus overnight setting time

What do I need?

For the Pannacotta 5 gelatine leaves 500 ml thickened cream 400 mL coconut milk 75 g caster sugar For the Mango Coulis 3 ripe mangoes 2 tbsp fresh lime juice 1 tbsp caster sugar For the Caramelised Mango 1 tbsp coconut oil, plus extra for greasing ramekins 2 ripe mangoes, peeled and cut into 2 ½ centimetre thick slices 2 tbsp caster sugar To serve Coconut flakes, lightly toasted Fresh mint leaves, chopped

How do I make it?

1 Place gelatine leaves in a bowl and cover with cold water. Leave to soak for 10 minutes.

2 Heat cream and coconut milk in a saucepan to just below boiling point. Add sugar and whisk until dissolved.

3 Drain gelatine leaves and squeeze out excess water. Add to hot cream mixture and stir until completely dissolved.

4 Lightly grease 6 x 150 ml dariole moulds or ramekins with coconut oil.

Divide cream mixture between the

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ramekins and set aside to cool. When cool cover loosely with clingfilm and refrigerate overnight to set.

5 Prepare Mango Coulis by peeling and cutting the flesh from the mangoes.

Roughly chop the mango, then blend it in a food processor with lime juice and sugar until smooth. Pass purée through a fine sieve into a bowl. Refrigerate until ready to serve.

6 Prepare Caramelised Mango by heating barbecue or grill pan over high heat. Melt coconut oil and toss mango

slices in melted oil. Place mango on grill and cook for 2-3 minutes or until lightly charred. Sprinkle over sugar and cook for a further minute or until caramelised.

7 To serve, dip the base of each ramekin in hot water to loosen the pannacotta, then invert onto serving plates. Spoon Mango Coulis onto the plates and add Caramelised Mango. Top pannacotta with toasted coconut flakes and chopped mint.

BLUEBERRY & LEMON BREAD & BUTTER PUDDING SERVES 4 450 g stale bread 30 ml lemon curd 1 cup fresh blueberries 400 ml milk 3 eggs 2 tbsp sugar 4 tbsp butter, softened 2 tbsp toasted flaked almonds 2 tbsp icing sugar Vanilla ice cream 1.Preheat the oven to 180ºC. Grease oven proof dish.

2. Slice bread then spread each slice with lemon curd and place in oven dish, lemon curd side down.

3. Add blueberries between the slices and on top. Pour over the bread in the dish, making sure to cover all the bread.

4. Melt butter and pour over the top of the pudding then bake in the oven for 45 to 50 minutes, or until pudding is golden and crunchy on top.

6. Serve pudding warm. Sprinkle almonds and icing sugar on top and serve with ice cream...Enjoy!!

YARROWS Founded in 1923, Yarrows is family owned and operated by the third generation of Yarrows (John and Rosaleen Yarrow). Yarrows supply an CELEBRATING extensive range of breads, speciality breads, rolls, croissants, gourmet and other quality bakery products to leading supermarkets, 100 cookies retailers and food companies throughout New Zealand and around the YEARS globe...including supabarn.

APPLE & COCONUT SLICE PREP 25 MINS | COOK 40 MINS SERVES 8 1 cup plain flour ¾ cup caster sugar 2½ cups desiccated coconut 100g butter, melted 1 kg apples, peeled, cored and sliced 1 tsp ground cinnamon 3 free-range eggs, lightly beaten Icing sugar, for dusting 1. Preheat oven to 180°C/160°C fan-forced. Grease and line an 18cm x 28cm x 2-3cm deep baking pan with baking paper.

2. Combine flour, ½ cup caster sugar, ½ cup coconut and butter in a medium bowl and mix well to combine. Press mixture evenly into pan base. Bake for 12-15 minutes until light golden.

3. Meanwhile, place apples and cinnamon in a wide large microwave-safe dish. Cover and microwave on high/100% for 8-9 minutes or until almost tender but still holding their shape. Stand for 5 minutes. Uncover, drain excess juice and set aside to cool slightly. Spoon apples over the warm biscuit base.

4. Lightly beat eggs in a medium bowl. Add the remaining ¼ cup caster sugar and 2 cups coconut and mix until well combined. Spread coconut mixture over apples, pressing down firmly. Bake for 20-25 minutes until golden. Set aside to in the pan. Dust lightly with icing sugar, slice and serve.

Proudly Supplying Fresh Produce to Supabarn

Recipe Courtesy of Sydney Markets

Rolled Chocolate Crepes with Summer Stone-fruit VEGETARIAN

Makes 16 crepes What do I need?

300 g plain flour 2 tbsp caster sugar 600 mL milk 4 eggs 150 g dark chocolate, melted 30 g butter 1 mango, stone removed, chopped 4 peaches, stone removed, chopped 4 apricots, stone removed, chopped Icing sugar to dust Ice cream to serve

Takes

30 minutes

How do I make it?

1 Sift flour into a large bowl. Add sugar and stir to combine.

2 In a separate bowl combine milk and eggs and whisk well. Add melted chocolate and whisk well.

3 Make a well in the centre of the dry ingredients and gradually whisk in the wet ingredients.

4 Heat a small frying pan over medium heat. Add a little butter and when melted, pour some batter into

the pan, swirling to coat the base.

Cook for 1 to 2 minutes, then flip and cook for 30 seconds on the other side.

5 Transfer to a plate and continue with remaining batter.

6 Allow crepes to cool and then place fruit inside and roll up.

7 Dust with icing sugar and serve with a generous scoop of ice-cream.

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Rose Granita DF

Makes 6 cups

GF

VEGETARIAN

Takes 4¼ hours

How do I make it?

1 Place wine, lemon juice and water in a mixing bowl and mix to combine. Drizzle in sugar, stirring until the sugar has dissolved.

2 Pour mixture into two walled baking trays to a depth of about 2½ centimetres and place in the freezer.

3 Leave for 1 hour, then remove from freezer and use a fork to “rake” the mixture, breaking up any chunks. Repeat this process every hour for 4 hours. To serve, spoon granita into chilled individual glasses or bowls, garnish and serve immediately.

What do I need?

4 cups Rosé ⅔ cup lemon juice 1 cup water ½ cup caster sugar

138

Raspberry Mousse Cake How do I make it?

Serves 10 Takes

1 ½ hours plus overnight setting What do I need?

For the sponge 4 eggs 100 g caster sugar 30 g unsalted butter, melted 100 g plain flour For the mousse 240 g raspberry jam 30 mL water 2 ½ tsp powdered gelatine 3 tbsp lemon juice 480 mL thickened cream 35 g caster sugar

For the jelly 2 x 85 g packets of raspberry jelly crystals 240 mL boiling water 120 mL ice cold water 125 g fresh raspberries

1 Preheat oven to 180C. 2 Grease a 25-centimetre springform pan.

3 Whisk eggs and sugar in an electric mixer on high speed until the mixture is thick and tripled in size. Fold melted butter and flour into the mixture and then pour batter into the prepared springform pan.

4 Bake in oven for 25 to 30 minutes or until a skewer inserted comes out clean.

5 Remove from oven and set aside to cool for a few minutes, then remove from pan and allow to cool completely.

6 Wash the springform pan and grease and line the bottom and sides.

7 Cut cake so that you have two cakes and return one to the pan. Set aside.

8 Combine gelatine and lemon juice in a small bowl, stir and set aside to allow the juice to be absorbed.

9 Meanwhile add raspberry jam to a small saucepan with water and cook over medium-high heat. When the jam has thinned a little add gelatine and lemon juice mixture and stir until it has dissolved. Remove from heat and set aside to cool completely.

10 When jam has cooled, beat cream and caster sugar together in an electric mixer until thick peaks have formed.

Gently fold in the jam mixture until fully combined.

11 Pour half the mousse into the springform pan, then top with remaining piece of cake. Pour remaining mousse on top and level it off with a spatula or palette knife. Refrigerate for at least 3 hours.

12 Make the jelly by combining jelly crystals with boiling water, then add iced water and stir well. Set aside to cool completely.

13 Place raspberries on top of the top layer of mousse and then carefully pour the cooled jelly mixture over the raspberries. Pouring the jelly over the back of a spoon will ensure that it lands gently on the cake.

14 Refrigerate overnight to allow the jelly to set.

15 To serve, release springform and remove baking paper.

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139

Add a little

SUNSHINE to your

Christmas

sunbeam_foods #addalittlesunbeamsunshine

Serves 8

Takes

2 hours

What do I need?

For the cheesecake 1 x 250g pack Arnott’s choc ripple biscuits 100g butter, melted 2 x 225g packs Bega Cream Cheese, softened 3/4 cup icing sugar 300g cup Dairy Farmers Sour Cream 3 eggs 100 g dark chocolate, melted For the mirror glaze 6 sheets of gelatin leaves 200 g caster sugar 225 g corn syrup or glucose syrup 118 g water 163 g sweetened condensed milk 200 g white cooking chocolate, finely chopped Brown food gel or powdered food colouring Grated chocolate to garnish How do I make it?

Preheat oven to 160C. To make the cheesecake 1 Crush biscuits until they are fine crumbs. Add butter and mix to combine.

Use biscuit mix to line the base and sides of a prepared 22 centimetre springform pan. Set aside in the fridge.

2 Blend together cream cheese, sour cream and icing sugar. Add eggs, one at at time. Transfer 1 1/3 cups of mixture to a separate bowl. Add melted chocolate to 1 1/3 cups of cream cheese mix and stir to combine.

3 Pour half of the plain mixture onto the refrigerated base. Dollop on half of the chocolate mixture and repeat pattern. Use a knife to swirl the mixture.

4 Bake in oven for 1 hour. Remove from oven and allow to cool slightly before refrigerating.

Marbled Chocolate Cheesecake with Caramel Mirror Glaze 2 Combine sugar, corn syrup, and water in a saucepan and bring to a boil over medium heat until sugar is completely dissolved and mixture is clear.

3 Squeeze as much water out of the gelatin as possible then remove sugar and corn syrup mixture from heat and add gelatin. Whisk until completely dissolved. Whisk in sweetened condensed milk. Pour hot mixture over chopped white chocolate and let sit for 30 seconds, then stir until chocolate is completely melted and mixture is smooth.

4 Let glaze cool, stirring occasionally, until glaze reaches approximately 32C on a thermometer. The glaze needs to be the correct temperature or it will not form a thick enough layer on the outside of the cheesecake.

5 When the glaze reaches 32C, add powder or gel food colouring to make desired colour. If at any point your glaze gets too cool/thick, microwave it in 10 second bursts, stirring to even out the temperature throughout.

6 If you want to make the glaze ahead of time, store it tightly covered in the fridge until you’re ready to use it.

Before glazing, rewarm the glaze in the microwave in 30 second bursts, stirring well after each interval, until glaze is smooth and fluid.

7 Before glazing the cheesecake, put the cheesecake in the freezer for 30 minutes to ensure it is firm enough to glaze.

8 Remove cheesecake from freezer and place on a wire rack set over a

rimmed baking tray to catch excess glaze.

Pour glaze generously over cheesecake.

If the glaze seems too thin, add another layer. Let the glaze drip off for a few minutes, then scrape the edges to remove any remaining drops. Garnish with grated chocolate. Transfer cheesecake to a serving plate and refrigerate until ready to serve.

9 The glazed cheesecake will keep uncovered in the refrigerator for up to 3 days.

Our Pick: bega cream cheese & dairy farmers sour cream

Proudly Australian made, owned, and loved, these products are the obvious choice for this dessert. Both of these products are incredibly versatile; use the cream cheese to make a yummy dip, and the sour cream is a crowd favourite on baked jacket potatoes.

To make the mirror glaze 1 Cut gelatin into 2 ½ centimetre strips and submerge in cool water for at least 5 minutes to soften. Place white chocolate in a heat-proof bowl and set aside.

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1 41

Christmas Log How do I make it?

1 Preheat oven to 170C and line a 22 x 30 cm Swiss roll tin with baking paper.

2 Place sugar and water in a small saucepan over medium-high heat. Cook, stirring until the sugar dissolves, then remove from heat and set aside to cool slightly.

3 Add egg yolks to the bowl of an electric mixer and beat on low speed for 1 minute, then add mixed spice and continue beating for a further 2 minutes.

Carefully drizzle the sugar mixture down the side of the bowl to add it into the egg mixture. Increase speed to medium and beat for 4 minutes or until thick and creamy.

4 Use a spatula to gently fold almond meal and self-raising flour into the mixture.

5 In a clean bowl, beat egg whites to soft peaks. Gradually, one third of the mix at a time, fold the first mixture through the egg white mixture.

6 Put batter into the Swiss roll tin and bake for 15 minutes or until the cake springs back when touched in the centre.

Remove from oven and set aside.

7 Sift half the icing sugar over the cake and cover with a clean tea towel. Place a wire rack on top and flip so that the wire rack is on the bottom. Remove the tray and peel away baking paper. Dust with the remaining icing sugar.

8 Starting at one of the short ends, roll the cake while it is still warm with the tea towel inside. Leave to rest for 20 minutes and then unroll and set aside to cool completely.

9 Make the nougat cream by adding cream cheese, chocolate and vanilla to a bowl and whisking to combine.

10 Make Italian meringue by adding water and sugar to at small saucepan and heating the syrup to 115C without stirring.

11 When the syrup reaches 110C start beating the egg whites in an electric mixer. When they are foamy but not yet firm, gradually pour the hot sugar syrup into the egg whites as they continue whipping on low to medium speed. When all the syrup is added increase the speed to medium-high and continue until the meringue reaches stiff peaks.

142

VEGETARIAN

To assemble cake 1 Spread the nougat cream over the sponge leaving a 2 centimetre border at the short end furthest away from you. Scatter nougat pieces over the cream. Roll the cake up as you did before and transfer to a serving platter.

2 Cover the cake with Italian meringue and use a spoon to make swirls in the meringue. Use a kitchen blow torch to gently brown.

3 Add a small gingerbread house to the top to decorate.

Serves 8

Takes

1 ½ hours

What do I need?

For the Swiss roll 130 g caster sugar 2 tbsp water 4 large eggs, separated 2 tsp mixed spice 70 g almond meal 80 g self-raising flour 20 g icing sugar For the nougat cream 250 g cream cheese, softened 150 g white chocolate, melted 1 tsp vanilla extract 100 g soft nougat, chopped into small pieces For the Italian meringue 100 mL water 100 g caster sugar 2 egg whites

S U M M E R 2023

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MAKE YOUR OWN DELICIOUS FLUMMERY

PREP TIME: 20 mins SETTING TIME: 1-2 HOURS SERVES: 8

INGREDIENTS Flummery

• 1 x 85 g Aeroplane Original Raspberry Flavour Jelly • 1 cup (250 mL) boiling water • 1 x 375 mL evaporated milk, chilled

To Serve

• fresh raspberries

METHOD

1. Combine Aeroplane Original Raspberry Jelly crystals and boiling water in a medium bowl. Stir until fully dissolved. Cover and refrigerate until the consistency of a thick syrup (Approximately 1-2 hours).

2. Using an electric mixer, beat evaporated milk with slightly set jelly on high speed for approximately 5 minutes or until doubled in volume. Should be thick and glossy.

3. Spoon into 8 individual serving bowls, cover and refrigerate for a further 2 hours or until set firm. Serve with a dollop of yoghurt, fresh raspberries and mint leaves.

Flummery is a simple and delicious dessert you can make yourself at home. With only three ingredients (plus toppings!), one of course being our famous jelly, this no-bake dessert is the perfect choice for family gatherings, special occasions, and just-because!

• yoghurt • mint leaves

aeroplanejelly.com.au

/AeroplaneJelly

@i_like_aeroplane_jelly

BLUEBERRY CUSTARD SLICE PREP 20 MINS | COOK 50 MINS SERVES 8

Proudly Supplying Produce to Supabarn

This pudding-like slice is best eaten warm shortly after baking.

• 4 free-range eggs (at room temperature), separated • ¾ cup caster sugar • 1 tsp vanilla extract • 125g butter, melted • ¾ cup plain flour • 500ml milk, warmed • 125g Betty Blues Blueberries •Icing sugar, for dusting 1. Preheat oven to 150°C/130°C fan-forced. Grease and line an 18cm x 28cm (3.5cm deep) lamington pan with baking paper.

2. Place egg whites into a bowl and beat until firm peaks form. Set aside. Place egg yolks and sugar in a large bowl. Using electric beaters, whisk for 2 minutes until light and creamy. Add vanilla and melted butter and whisk for 1 minute until well combined.

3. Gradually whisk in flour until batter is well combined. Gradually beat in warm milk. Using a large metal spoon, just stir in egg whites (note, about 2-3 stirs is all that is required – the mixture will look lumpy).

Pour mixture into prepared pan. Scatter blueberries over the top. Bake for 45-50 minutes until pale golden and just set. Cool slightly in pan.

Dust with icing sugar, slice and serve.

Recipe Courtesy of Sydney Markets

www.woodfiredcoffee.com.au

No-bake Cherry Cheesecake VEGETARIAN

Serves 8

Takes

45 minutes plus setting time

What do I need?

For the base 375 g plain sweet biscuits 150g unsalted butter, melted For the filling 500 g cream cheese, at room temperature 395 g sweetened condensed milk 1 tsp finely grated lemon rind ¼ cup lemon juice 300 mL thickened cream, whipped For the cherry topping 350 g frozen cherries ¾ cup caster sugar 2 tbsp lemon juice 1 ½ tbsp cornflour To serve Handful of fresh cherries (optional) How do I make it?

1 Grease base and sides of a 23-centimetre springform pan and line base with baking paper.

2 Place biscuits into a food processor and blitz until finely crushed. Add melted butter and blitz to combine.

Press biscuit mixture into the base and up the sides of the springform pan, then refrigerate.

3 Make filling by roughly chopping cream cheese and adding it to bowl of food processor with condensed milk, lemon rind and juice. Blend until thick and smooth then gently fold in whipped cream. Spoon mixture into prepared biscuit base and return to the fridge.

4 To make the cherry topping, combine all ingredients in a medium saucepan over low heat. Stir with a wooden spoon until the sugar has dissolved, then increase the heat to medium/ high. Continue stirring until the mixture is boiling and has thickened slightly.

Remove from heat and set aside to cool.

5 When cherry topping has cooled to room temperature, spread it over the top of the cheesecake, cover and refrigerate for at least 4 hours.

6 To serve, release springform pan and remove the sides. Put cheesecake on a serving plate and garnish with fresh cherries if desired.

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145

Ice Cream Panettone VEGETARIAN

Serves 10 Takes

30 minutes plus freezing time What do I need?

750g panettone 150 g white chocolate ¼ cup strawberry jam 1 litre strawberries and cream ice cream ¼ cup icing sugar 125 g raspberries

146

How do I make it?

1 Begin by cutting the middle out of the panettone and leaving a 2-3 centimetre wall around the edges; place the panettone upside down on a board and use a sharp knife to cut a 10-centimetre round from the base of the panettone and set it aside. Use a spoon to scoop out the centre of the panettone, ensuring that you do not cut into the top section.

2 Melt the white chocolate and use a pastry brush to spread a layer inside the panettone. Place in the freezer for 10 minutes to set.

3 With the panettone still upside down, spoon jam into the base only (not sides) and return to freezer for

30 minutes.

4 Remove ice cream from freezer and leave to soften for 10 minutes.

5 Spoon softened ice cream into the hole of the panettone. Take the reserved round base and trim to the size needed to make the panettone sit flat when pushed snugly back into the hole. Cover the base with clingfilm and freeze for 4 hours or overnight.

6 Remove panettone from freezer 15 minutes before serving. Sprinkle with icing sugar and serve with raspberries.

! g n i k a b e e r f r a Sug For more Splenda recipes visit splenda.com.au @SplendaAustralia

Strawberry Shortcake Overnight Oats Ingredients:

(fresh or frozen)

2 1/2 tsp SPLENDA® Sweetener, divided

1/4 cup quick 1-minute oats

1/2 teaspoon vanilla extract

60ml Unsweetened Almond Breeze Almond Milk

2 teaspoons pecan pieces, toasted

1/2 cup strawberry chunks

1/2 cup plain nonfat Greek yoghurt

Serving Size: 1 strawberry shortcake jar.

Method: In a small glass jar, add the strawberry chunks and 1 tsp Splenda Sweetener sachets. Using the back of a fork, mash the strawberries at the bottom.

In a small bowl, stir together the oats, almond milk, Greek yoghurt, 1 1/2 tsp sweetener sachets, and vanilla until well mixed.

Pour it into the glass jar over the strawberries. Sprinkle chopped pecan pieces on top. Cover and refrigerate overnight.

In the morning, you have breakfast ready and on the go! Enjoy!

Notes: Adjust sweetness based on your liking. Add more sweetener if needed!

Strawberry Shortcake Oats may be quadrupled to make for a group; use a 20cm square pan, and chop up several strawberries for the topping in the morning. Sprinkle toasted pecans on top and serve!

Any milk may be used

With Splenda Granulated you can swap out sugar in your favourite recipes.

Sip, Sprinkle, Swap, Success! with Splenda.

Christmas Trifle DF

VEGETARIAN

VEGAN

Serves 12 Takes

1 ½ hours plus overnight setting time

What do I need?

For the raspberry jelly 1 ½ tsp agar agar flakes, or if using agar agar powder use ¾ tsp 240 mL red grape juice 240 mL water 50 g caster sugar 125 g raspberries For the cake layer 220 g plain flour 200 g caster sugar 1 tsp bicarbonate of soda ½ tsp salt 240 mL soy milk (or other non-dairy milk) 1/3 cup olive oil 1 tbsp white vinegar 2 tsp vanilla extract 75 mL sherry (optional)

How do I make it?

1 In a saucepan combine agar agar, water, grape juice and sugar. Bring to the boil, stirring constantly. Allow to boil for 2 minutes, then remove from heat.

2 Allow to cool slightly, and then pour into trifle dish and add raspberries.

Refrigerate overnight or until set.

3 Next make cake layer. Preheat oven to 180C. 4 Sift flour into a mixing bowl, then add sugar, bicarb and salt and mix together.

5 Add soy milk, vanilla, olive oil and vinegar and stir until just combined.

6 Grease a 20 centimetre cake tin and line the bottom with baking paper.

7 Pour cake batter into tin and bake for 30-40 minutes, or until a skewer inserted in the centre of the cake comes out clean.

8 Set aside to cool completely.

9 Make raspberry coulis by placing raspberries, caster sugar, salt and water in a saucepan over medium heat. Cook until the sugar has dissolved, ensuring it does not boil.

10 Use a stick blender to puree until smooth.

11 Strain mixture through a mesh sieve into a bowl to remove seeds.

12 Transfer bowl to fridge to allow coulis to cool completely before serving.

13 Make whipped cream by pouring Flora Plant Cream into the bowl of an electric mixer. Add icing sugar and vanilla and whisk on high speed until the cream is whipped.

14 When ready to serve, remove the jelly layer from the fridge. Add a layer of whipped cream, then a layer of raspberry coulis. Next place a layer of cake. Using a toothpick, poke holes in cake layer and pour over sherry if desired. Ensure that the sherry absorbs into the holes in the cake rather than pouring down the sides of the cake. Add another layer of whipped cream and then drizzle over remaining raspberry coulis. Garnish with fresh berries, dust with sugar and serve immediately.

For the raspberry coulis 175 g fresh raspberries 4 tbsp caster sugar ¼ cup water ¼ tsp salt 1 tbsp lemon juice For the vegan whipped cream 400 mL plant-based cream 3 tbsp icing sugar 1 tsp vanilla extract For serving 50 g fresh berries of your choice Handful of pomegranate arils (optional) Sugar for dusting

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...for your perfect Aussie Christmas...

Momentum Foods Pty Ltd

469-471 Hammond Rd, Dandenong South,Victoria, Australia, 3175 info@momentumfoods.com.au | +613 8762 5200|momentumfoods.com.au

EDIBLE GIFTS Gifts made with love are the best present of all. Surprise and delight with a homemade treat.

S U M M E R 2 02 3

1 51

Fig Jam DF

GF

VEGETARIAN

Makes about 6 cups

VEGAN

Takes

30 minutes

What do I need?

800 g fresh or dried figs 4 cups water ½ cup lemon juice 3 cups sugar Pinch of salt 1 Grounded Pleasures Organic Vanilla Beans vanilla bean, seeds removed

GROUNDED PLEASURES ORGANIC VANILLA BEANS

How do I make it?

1 Whether you are using fresh or dried figs, you need to remove any stems before cooking.

2 For dried figs place the figs in a large saucepan with water and bring to the boil. Remove from heat and cover with a lid.

Let figs stand until they are plumped. Remove figs from liquid with a slotted spoon.

3 For fresh and dried figs, puree in a food processor until nearly smooth. Then transfer mixture to 15 2

Our Pick:

a heavy-bottomed saucepan and add lemon juice, sugar, salt and vanilla. Bring to the boil over medium-high heat, then reduce heat to medium. Cook, stirring until it becomes thicker and has a jam consistency.

4 Ladle hot fig mixture into sterilised jars and add lids, but don’t tighten them. Allow to cool for 1 hour, then transfer to the fridge to cool completely.

When cooled, tighten lids.

5 Store fig jam in the fridge.

These vanilla beans are sourced directly from Papua New Guinea - one of the finest vanilla growing regions in the world. Plump and ripe, filled with flavour and aroma, these beans are perfect for baking or making ice cream.

What do I need?

2 cups rolled oats 1 ½ tsp ground ginger 2 tsp cinnamon ¼ tsp all spice Pinch of nutmeg ¼ cup coconut oil, melted ¼ cup Escuminac Organic Pure Maple Syrup 1 tbsp molasses ½ tsp vanilla extract 1/3 cup chocolate chips Pinch of sea salt

How do I make it?

1 Preheat oven to 180C. 2 Line a baking tray with baking paper and set aside.

3 Place oats, ginger, cinnamon, all spice andå nutmeg together in a large bowl.

4 Microwave coconut oil in short bursts until it is melted, then combine with maple syrup, molasses and vanilla. Pour over the oats and spices and stir.

5 Spread granola mixture

evenly over baking tray and cook for 20 minutes. Remove from oven and sprinkle with salt and set aside to cool. When cool, add chocolate chips and mix through the granola.

6 Divide granola between jars or containers of your choice.

7 This granola will keep for 3+ weeks in an airtight container in the pantry.

Christmas Granola VEGETARIAN

Makes 2 servings Takes

30 minutes

Our Pick: ESCUMINAC ORGANIC PURE MAPLE SYRUP

Our favourite pure maple syrup, harvested from a century old forest in Quebec, Canada. Perfect in this recipe as well as cocktails and pancakes. #TasteTheDifference

S U M M E R 2 02 3

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Pico Chocolate is the result of patience and dedication to the art of chocolate-making.

It’s the blending of craft and ingredients, imagination and know-how that creates Pico – our creamy, delicious, vegan, certified organic and ethically sourced premium chocolate.

How do I make it?

1 Preheat oven to 180C. Line 2 baking trays with baking paper.

3 Use an electric mixer to cream butter and sugar, then add vanilla and egg and beat until combined. Add flour, baking powder and salt, beating slowly to combine well.

4 Dust kitchen bench with some flour and remove dough from bowl.

Use your hands to work the dough into a round shape, then use a knife to cut it in half. Form each half into a disc.

5 Roll dough out to a thickness of about 4 millimetres (note if your prefer crisp cookies roll to 3mm; if you prefer softer cookies roll to 6mm).

6 Cut shapes from dough using cookie cutters, then place them on baking trays.

7 Bake for 10 minutes or until the cookies are a pale gold colour and the edges just start to become 2

golden brown. Remove from oven and set aside to cool completely.

8 Make the icing by combining icing sugar, egg white, glucose syrup and water in the bowl of an electric mixer and beating for 1 minute on medium speed (the icing should be smooth and glossy).

9 Divide icing into smaller bowls to add colouring. Add food colouring gradually until you reach your desired colour. If the icing becomes too thin after adding colouring, add a little extra icing sugar to get the right consistency.

10 Transfer icing sugar into piping bags or ziplock bags with the corner snipped off. Decorate cookies as desired.

Note: this icing will set hard on the cookies so if you are adding sprinkles or other decorative elements, you should add them while the icing is still wet.

Christmas Cookies VEGETARIAN

Makes approximately 40 biscuits Takes

30 minutes plus decorating time

What do I need?

For the cookies 225 g unsalted butter 220 g CSR Caster Sugar 1 ½ tsp vanilla extract 1 egg 450 g White Wings Plain Flour ¾ tsp baking powder ¾ tsp salt For the icing 500 g CSR Icing Mixture 60 mL egg white 1 ½ tbsp glucose syrup 1 ½ tbsp water, add more if needed Liquid or gel food colours of your choice

Our Pick: WHITE WINGS FLOUR & CSR SUGAR

Great baking starts with quality ingredients. White Wings flour is crafted from premium Australian wheat. CSR sugars are Australian made and 100% natural with no additives. These products are perfect for all your baking needs.

S U M M E R 2 02 3

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Raspberry Gingerbread Slice DF

VEGETARIAN

Makes 8 pieces

VEGAN

Takes

1 hour

What do I need?

2 cups plain flour 1 cup plant-based or vegan butter ½ cup sugar ½ tsp salt 350 g raspberry jam Icing sugar for dusting For the gingerbread trees 25 g plant-based or vegan butter 50 g brown sugar 50 g molasses ¼ tsp vanilla extract 125 g plain flour ½ tsp bicarbonate of soda 1 tbsp ground flaxseed + 3 tbsp hot water Pinch of salt 1 tsp ground ginger 1 tsp ground cinnamon Pinch of allspice Pinch of ground cloves

How do I make it?

1 Preheat oven to 175C. 2 Grease and line a 20 centimetre square cake tin.

3 In a food processor pulse 1 cup vegan butter with sugar and salt until crumbly.

Divide mixture, keeping about ½ cup aside for topping. Press remaining mixture into the prepared cake tin. Cook in oven for 18 minutes.

4 Remove from oven and set aside to cool slightly. Spread jam over the base and crumble reserved crumb mixture over the top.

5 Make the gingerbread tree by creaming vegan butter and brown sugar using an electric mixer. Mix flaxseed

How do I make it?

1 Preheat oven to 100C. 2 Place nuts on a baking tray lined with baking paper and keep warm until ready to use.

3 Line base and sides of a 18 x 28 centimetre slab tray with baking paper.

4 Cut 2 sheets of rice paper to line base of tray. Place rice paper with rough side up.

5 Place glucose, water, and sugar in a saucepan and stir over a low heat until the sugar has dissolved.

6 Brush down sides of pan using a pastry brush and water.

7 Increase heat to medium and use a sugar thermometer cook to a temperature of 130C. Do not stir.

8 Using an electric mixer beat aquafaba and cream of tartar until soft peaks form.

9 Once mixture has reached 130C remove from heat and allow bubbles to subside.

10 Continue to beat aquafaba at

15 6

low speed and slowly drizzle the hot mixture into beaten aquafaba.

11 Once all mixture has been added continue on a low/medium speed for 3 minutes.

12 Using a metal spoon, stir in warm nuts and cranberries.

13 Quickly pour the nougat into the prepared pan and use a spatula to spread it evenly and smooth the surface.

14 Cover with remaining sheets of rice paper rough side down. Leave to cool for about 6 hours at room temperature.

15 Lift nougat from the pan and place on a cutting board. Remove baking paper but not rice paper. Use a serrated knife to cut the nougat into pieces. Store in an airtight container with baking paper separating layers for up to 2 weeks. It can be kept in the fridge for up to 3 weeks but bring it to room temperature before serving.

with water and set aside for a couple of minutes. Add molasses, vanilla and flax mixture to the mixer and beat to incorporate.

6 Sift flour and add all dry ingredients to the mixer and stir to make a thick dough.

7 Flour a surface and roll dough out.

Use a cookie cutter to cut out Christmas tree shapes.

8 Lay Christmas tree gingerbread on top of the prepared base and cook in the oven for 15 to 20 minutes or until golden brown.

9 Remove from oven and set aside to cool. Cut into 8 pieces when cooled.

Cranberry & Nut Nougat DF

GF

VEGETARIAN

VEGAN

Takes 45 minutes plus cooling time Makes approx. 12 pieces What do I need?

400 g nuts of your choice, roasted 4 sheets edible rice paper 2 cups liquid glucose 1 cup water 3 cups caster sugar 150 mL aquafaba ½ tsp cream of tartar 250 g dried cranberries

Christmas the all-natural Australian way with Brookfarm At Brookfarm we’re passionate about quality, great tasting nutritious food and sourcing all-natural premium Australian ingredients.

This Christmas try our crispy and delicious Hedgehog Slice using our Gluten Free Macadamia Cranberry Muesli.

Hedgehog Slice Makes 16 pieces Time 15 mins Ingredients ¼ cup organic coconut cream 200g dark chocolate, chopped roughly 2 cups Gluten Free Muesli Macadamia Cranberry ½ cup desiccated coconut, plus 2 tbsp extra

1 Line a square 20 cm slice tin with baking paper.

2 Place coconut cream in a small saucepan and heat over low heat until it comes to a simmer.

Remove from heat and add chopped chocolate.

Stir, until chocolate is glossy and melted.

3 Place muesli, ½ cup desiccated coconut and pistachios in a large bowl and mix well. Add half of the melted chocolate and stir to combine.

Spoon mixture over base of tin, pressing gently into corners.

¼ cup shelled salted pistachios

4 Add the extra 2 tablespoons desiccated coconut to the remaining melted chocolate and mix.

Pour over the slice and spread evenly.

Extra pistachios, cranberries and macadamias to top

5 Top with extra pistachios, cranberries and macadamias.

6 Refrigerate overnight or until firm then turn on to a board and cut into squares.

Learn more about our new recyclable packaging.

PROUDLY AUSTRALIAN MADE & OWNED

All-Natural Premium Ingredients Australian macadamias Fibre rich whole grains Preservative & additive free

BROOKFARM.COM.AU

seeded rye crackers DF

VEGETARIAN

VEGAN

Makes 10 large crackers How do I make it?

Takes 20 minutes What do I need?

150 g rye flour 150 g plain flour, plus extra for dusting 1 tsp sea salt 145 mL cold water 4 tbsp olive oil, plus extra for brushing 1 tbsp sesame seeds 1 tbsp fennel seeds 1 tbsp coriander seeds Freshly ground black pe

1 Preheat oven to 200C. 2 Mix rye flour, plain flour and salt in a large bowl. Make a well in the centre and pour in water and olive oil. Stir, then use your hands to form into a dough.

3 Knead dough briefly on a lightly floured surface, then cut into 10 equal sized pieces. Roll each out using a rolling pin as thinly as possible into your desired shape.

4 Place crackers on a lined baking tray and brush with a little extra olive oil.

5 Add sesame, fennel and coriander seeds to a small bowl, along with a couple of grinds of black pepper. Sprinkle mixture over the crackers and bake until golden, approximately 8 minutes.

6 Remove from oven and transfer to a wire rack to cool.

7 Break crackers up into smaller pieces and store in an airtight container or ziplock bag.

Makes two 25cm discs Takes

2 ½ hours

What do I need?

750g white chocolate, finely chopped ½ cup dried cranberries ½ cup shelled pistachios ½ cup almonds ¼ cup walnuts, chopped ¼ tsp flaked sea salt

White Chocolate Bark GF

VEGETARIAN

How do I make it?

1 Preheat oven to 175C. 2 Place pistachios, almonds and walnuts in a single layer on a baking tray lined with baking paper.

3 Bake nuts in oven for 5 to 8 minutes or until they are lightly toasted.

4 Remove from oven and set aside to cool completely. When cool roughly chop the nuts and cranberries.

5 Line a baking tray with baking paper. Draw a large circle on the baking paper as a guide for your chocolate.

Turn baking paper over so that the pencil doesn’t get on the chocolate.

6 Place 560grams of chocolate in a heat-proof glass bowl and microwave on high for 30 seconds. Stir chocolate and return to microwave for another 30 seconds, then stir again. Repeat this process until the chocolate is just melted. Immediately add remaining chocolate, stirring it in until chocolate is smooth. If you need to heat it to melt all the chocolate return it to the

microwave for 15 seconds.

7 Pour melted chocolate onto baking paper and spread it to fill in the circle.

8 Sprinkle the top of the chocolate with cooled nuts and cranberries. Press the nuts and cranberries lightly into the top of the chocolate and sprinkle with salt.

9 Refrigerate until fully set.

10 Cut or break bark into pieces to serve.

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spiced pineapple chutney Makes approximately 1 litre

DF

Takes 1 ¼ hours

GF

VEGETARIAN

VEGAN

How do I make it?

What do I need?

2 tbsp olive oil 3 red onions, finely chopped 1 tbsp mustard seeds 1 tsp turmeric ¼ tsp ground coriander 6 cups fresh pineapple pieces 1 red birdseye chilli, deseeded and finely chopped 2 ½ cm piece of ginger, peeled and grated

250 g light brown sugar 175 mL apple cider vinegar 1 tsp salt

Makes about 1 litre

pickled cherries DF

GF

VEGETARIAN

1 Heat olive oil in a large saucepan.

Add onions, mustard seeds, turmeric and ground coriander and cook for 5 minutes or until fragrant. Add remaining ingredients and stir to combine. Cook on a low simmer for 1 hour until thickened. Pour into sterilised jars and allow to cool before covering.

2 This chutney will keep in sterilised jars for up to 1 year.

Takes

VEGAN

30 minutes plus cooling time

How do I make it?

What do I need?

1 kg cherries, pitted* 175 mL apple cider vinegar 175 mL water 100 g caster sugar 2 bay leaves 4 whole cloves

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1 Put vinegar, water, sugar, bay leaves and cloves into a saucepan over low heat. Cook, stirring until the sugar dissolves. Add cherries and bring to the boil. Reduce heat to a simmer and cook for 5 minutes or until the cherries have just softened.

2 Spoon cherries into sterilised jars and seal. Leave for 2 weeks before eating.

3 These will keep at room temperature for up to 12 months. Once opened, keep refrigerated. * You can leave the stones in the cherries if you prefer as they do hold their shape better with the stone inside.

If you are giving hem as a gift be sure to warn the recipient if they have stones.

dill pickles DF

GF

VEGETARIAN

VEGAN

Makes a 1 litre jar Takes 3 ¼ hours What do I need?

Enough small cucumbers to fill the jar 4 bay leaves 4 sprigs of dill 2 tsp mixed peppercorns 2 tsp mustard seeds 2 tsp coriander seeds 2 cloves garlic 100 mL white vinegar ¼ cup salt 1 ½ cups water

How do I make it?

1 Give cucumbers a good wash and pat dry with paper towel or a clean tea towel. Place cucumbers into a large bowl, cover them with chilled water and put in the fridge for 3 hours.

2 Drain cucumbers and add them to a sterilised jar with bay leaves, dill, peppercorns, garlic and mustard and coriander seeds.

3 Add vinegar, salt and water to a saucepan and bring to the boil over medium-high heat.

Cook, stirring for 5 minutes or until the salt has completely dissolved. Remove from heat and pour into the jar. Add lid and seal tightly. Set aside to cool, then store jar in the fridge for at least 1 week before opening. These pickles will keep in the fridge for up to 1 month after opening.

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Bakers Collection Festive Fare offers the perfect selection of bakery treats for all your entertaining needs.

Stock is subject to availability and may vary from store to store

Raspberry Marshmallow Slice Makes 12 pieces Takes

1 hour plus setting time What do I need?

For the biscuit base 65 g caster sugar 195 g plain flour 1 tsp Grounded Pleasures Straight Up Cocoa 2/3 cup desiccated coconut 170 g unsalted butter, melted For the topping 2 egg whites 1 ¼ cups water 5 tsp powdered gelatine 400 g caster sugar 4 tsp liquid glucose 1 tsp vanilla extract 2 tbsp raspberry jam, strained Handful of freeze-dried raspberries

How do I make it?

Our Pick: GROUNDED PLEASURES STRAIGHT UP COCOA

This cocoa is a true reflection of the highest quality cocoa beans. It has a rich, smooth, and delicious chocolate texture. This cocoa can be used to make the perfect hot chocolate, or in your favourite chocolate cookies.

1 Preheat oven to 180C. Line a 20 x 20 x 5 centimetre baking tray with baking paper.

2 Make the biscuit base by combining flour, cocoa powder, caster sugar and coconut together in a bowl. Add melted butter and stir to combine.

3 Press mixture into the base of the baking tray and cook for 30 minutes. Remove from oven and set aside to cool.

4 Make the marshmallow by whisking egg whites in a stand mixer until soft peaks form.

5 Put half a cup of water into a small bowl and add powdered gelatine. Stir and set aside.

6 Add sugar, glucose and remaining water to a heavy based saucepan, but do not stir. Bring mixture to a boil over medium-high heat. Use a sugar thermometer to measure the temperature; when it

reaches 130C, remove from heat.

7 Microwave gelatine mixture for 20 seconds on high. Remove, stir and add to sugar syrup, stirring to incorporate it. Take care as the mixture may splatter.

8 Turn stand mixer onto a lowmedium speed and slowly add the sugar syrup in a steady stream until it is all incorporated. Increase speed to high and beat for 10 minutes or until it has doubled in volume. Gently fold in raspberry jam.

9 Brush the inside of the baking tin with a little butter or coconut oil to stop the marshmallow sticking.

Spread marshmallow mixture evenly over the biscuit base. Sprinkle with freeze-dried raspberries. Leave to cool completely, then cut into slices with a greased knife and store in an airtight container.

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Homemade Dog Biscuits DF

VEGETARIAN

Makes approximately 20

Takes 30 minutes

What do I need?

150 g wholemeal flour 100 g rolled oats 100 g smooth peanut butter 2 tbsp coconut oil 4 tbsp water 1 egg, beaten How do I make it?

1 Preheat oven to 180C. 2 Blend flour and oats in a food processor until they are fine. Add to a large bowl.

3 In a saucepan over medium-low heat warm peanut butter and coconut oil with water and then add to the flour and oat mix. Add egg and stir until it forms a dough.

4 Roll dough out to 1 centimetre thickness on a lightly floured surface.

5 Use a cutter to cut into desired shapes and place on a baking tray lined with baking paper. Cook for 15-20 minutes or until the biscuits are golden brown.

6 Cool biscuits then store in an airtight jar for up to 2 weeks.

16 4

GIVE THE GIFT OF FLAVOUR

@JellyBellyAustralia jellybellyinternational.com

OUTLINE

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16 8

ALLER DISPLAY FONT

Thank You

The BARN magazine is made possible by the hard work of many people behind the scenes, from our wonderful store teams, support staff, suppliers, and you, our valued customers.

To all our amazing staff, who do all the hard work to ensure that shopping at Supabarn is a fantastic experience every single time you come in, THANK YOU! Be it 5am starts, unloading trucks rain, hail or shine, or working late into the night to get the shops ready for our customers every day, we love everything you do!

A huge THANK YOU to our editor, Emma Munnings, and the incredible MediaMart team for their invaluable guidance and expertise in the production of this magazine.

We are incredibly thankful to all our fantastic suppliers that allow us to bring to you all the wonderful things you can find in our stores. From the most boutique of local suppliers, to the big national and international companies, we partner with them all to provide you with everything you need and more. It’s support from these businesses that allows us to do what we do. A very special THANK YOU to our supply partners that have worked closely with us to bring this magazine to fruition, we couldn’t do it without you.

Finally, and most importantly, a sincere THANK YOU to each and every Supabarn customer for giving us the opportunity to service your needs every day . Without your patronage over the last 30 + years we wouldn’t be here. Not only have you given us the opportunity to grow, but also helped us to give back to our local communities. We are looking forward to delighting you with the Supabarn experience long into the future.

Cheers to a summer filled with good food and good company.

Find the recipes for these cocktails and more at www.supabarn.com.au/recipes.

W

YOU A VER H S I W E Y

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

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