Recipes

A bright, beautiful and delicious cocktail featuring Seppeltsfield Road Distillers’ Barossa Shiraz Gin.

Crafted from premium Barossa Shiraz grapes and macerated in SRD’s signature House Gin, it delivers a sensational flavour with vibrant, fresh and fruity characteristics and great silky texture.

A Barossa Shiraz Gin Sour is super easy to make, even easier to drink and a great way to enjoy the full flavour profile of the gin.

Now shake up those ingredients and take your tastebuds on a delicious ride!

Seppeltsfield Road Distillers’ 2021 Barossa Shiraz Gin was awarded an unprecedented 99 points at the 2022 International Wine and Spirits Competition in London, making it the World’s Best Shiraz Gin.

60ml Barossa Shiraz Gin 30ml Lemon juice (freshness of lemon juice will modify intensity of sourness) 15ml Raw sugar syrup 2 drops of Wonderfoam or one egg white

Shake all ingredients on ice and fine strain into coupe. Enjoy!

SERVES 4

320g Yellow Fin Tuna loin 1 whole lime zested and juiced 5g wasabi 20g olive oil

1. Dice the tuna into .5cm dice 2. Mix the lime juice with the wasabi and olive oil, add the tuna and season with salt and pepper

1 1/2 tsp. active dry yeast 1 3/4 cups warm water 1 Tbsp. honey 15g salt 2 1/2 Tbsp. sesame oil 170g whole-wheat flour 568 gr. bread flour 228 gr. sesame seeds a mixture of black and white

1. In the bowl of an electric mixer, dissolve the yeast and the honey in the warm water. 2. Let it sit for 10-15 minutes, until the yeast activates and a foam cap forms. 3. Mix in the salt and the sesame oil. 4. Using the dough hook attachment, incorporate the whole wheat flour and all but a handful of the bread flour. 5. Knead until a smooth, elastic dough develops. 6. Keep adding more flour if necessary. 7. Incorporate the sesame seeds. 8. Remove the bowl from the mixer, cover and place in a warm place for one hour to proof. 9. Cut the dough into 4-6 pieces. 10. Flatten each piece with your hands. 11. Cover the dough pieces with a piece of plastic wrap and let relax for 15 minutes. 12. Roll each piece out to 0.5 mm thick 13. Lay the rolled out dough on a large baking sheet lined with parchment paper. 14. Cut the dough sheets into crackers of the desired size and shape. 15. Large triangles or wedges work particularly well. 16. Bake immediately at 190°C until deep golden brown 14-15 minutes of baking. 17. Store in airtight containers.

PREPARATION TIME: 25 MINUTES COOKING TIME: 30 MINUTES SERVES: 8

Sweet and decadent, these little banoffee pies have it all! The rich salted caramel filling is topped off with banana, fresh whipped cream, and grated chocolate, all nestled inside a super crisp sour cream pastry shell kids and adults alike will love.

445g pack Carême sour cream shortcrust pastry, defrosted 3 ripe bananas, peeled and sliced 1/2 cup thickened cream 1/2 cup crème fraiche 1 tsp vanilla bean paste 50g dark chocolate, grated FOR THE CARAMEL FILLING 1 cup caster sugar 100g unsalted butter, cubed 2 x 395g can condensed milk 2 teaspoons salt flakes

1. Heat oven to 180˚C fan-forced (200˚C conventional). Place pastry on a lightly floured kitchen work surface. Cut 8 x 10cm pastry rounds and line 8cm in diameter (measured across top) round tart tins. Transfer tarts to a baking tray and chill in the refrigerator for 30 minutes. 2. To blind bake pastry cases, line each tart with baking paper. Fill with baking weights or rice. Place tart tins in preheated oven and bake for 15 minutes. Remove tart tins from oven, remove weights and baking paper. Return tart tins to oven and cook for a further 5 minutes.

Remove from oven and allow to cool. 3. Meanwhile to make caramel, place sugar and 50ml water in a small saucepan over a low heat, stirring until sugar dissolves. Bring to a rolling boil and cook until mixture becomes a dark golden colour.

Remove saucepan from heat immediately and add 2 tablespoons water to stop the cooking process. Be very careful, as the mixture will hiss and spit. Add butter to the caramel, stirring until melted, followed by condensed milk and salt. Stir mixture until ingredients are well combined. Return to medium heat, bring up to the boil while stirring constantly, remove from heat and allow to cool for 10 minutes. 4. Divide caramel filling between cooked tart shells and set aside until required. When ready to serve, slice bananas and divide between tart shells, layering them over the set caramel. Place cream and vanilla in a medium mixing bowl, and whip with electric hand beaters till soft peaks form. Add crème fraiche, stirring until combined. Spoon cream mixture over the bananas & finish with grated chocolate.

4-6 PORTIONS | GLUTEN FREE, WHEAT FREE, DAIRY FREE

I’ve taken a couple of short cuts in my version of these Vietnamese-style rolls.

Make plenty of extra if you have time - they are great for lunch boxes!

125g dried rice vermicelli noodles 200g cooked chicken, sliced 1 bunch fresh mint leaves, roughly chopped 1 bunch fresh coriander leaves, roughly chopped 1 medium red capsicum, sliced 1 medium cucumber, sliced 2 carrots, grated 18 large rice paper rounds (Dipping sauce): 1 tbsp (20ml) fish sauce 1 large chilli, deseeded, finely sliced 2 tbsp (40ml) fresh lime juice 1 tsp brown sugar 2 tbsp (40ml) rice wine vinegar 2 tbsp chopped peanuts lemon or lime wedges, to serve

1. Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 15 minutes or until softened. Drain and let cool. Meanwhile, mix chicken, rice noodles, mint, coriander and vegetable slices together in a bowl. 2. Place 1 rice paper round in a bowl of lukewarm water for 15 seconds or until just soft. Place on a clean plate. Arrange chicken mixture along centre of round. Fold ends in and roll up firmly to enclose filling.

Repeat with remaining rice paper and filling. 3. To make sauce combine ingredients in a small bowl and serve with rolls and lime wedges.