LATEST RECIPES
TRUFFLE MAC N CHEESE
Winter in Australia is a time for amazing food and of course its truffle season! We have a fantastic & indulgent Mac N Cheese recipe that features the famous black perigord truffles from the cool climate of Western Australia’s pristine Manjimup region paired with the deliciously nutty and complex Comte cheese. What you’ll Need: 🗒️ … Read More
CHEESE FONDUE
Fondue never goes out of style. Originating in Switzerland this melting pot of delicious cheese is so much fun as the weather cools and great for entertaining. We have mixed some quality cheeses in the mix to elevate. What you’ll Need: 🗒️ ⠀ 1 garlic clove, whole 250ml dry white wine 350g Emmental, cubed 400g … Read More
Sticky Date & Fig Pudding with Butter Scotch Sauce
Its moist, its fluffy & it’s so yummy! ❤️ 👅 😋 ⠀ What you’ll Need: 🗒️ ⠀2 cup (300g) seeded Angas Park dried dates, finely chopped ⠀1/2 cup (100g) Angas Park dried figs, finely chopped ⠀1 cup (250ml) water 💦 ⠀1 cup (220g) firmly packed light brown sugar ⠀90 gram butter, chopped coarsely ⠀1 teaspoon … Read More
Have you tried JEAN PERRIN GOAT’S MILK RACLETTE?
As the weather starts to cool we start to crave foods that are warming and thats how you enjoy raclette, commonly used for melting based on heating the cheese and scraping off the melted part so you can enjoy that beautiful stream of cheese theatre. Made by Jean Perrin in the eastern part of France … Read More
One Pot Pad Thai with Prawns & Tofu
Featuring Trident Rice Stick Noodles INGREDIENTS 2 x packets Trident noodles 1 tbsp rice bran oil 300g chicken thigh fillets, fat trimmed, each thigh sliced into 6 strips 100g firm tofu, sliced 1 egg, lightly beaten 100g bean sprouts ¼ cup roughly chopped garlic chives Lime, to serve Toasted peanuts, to serve PAD THAI SAUCE … Read More
Raw Apricot and Ginger bars
INGREDIENTS 200g / 7oz dried apricots, plus extra for decoration 4 tbsp S&W maple syrup 100g / 3.5oz coconut oil 200g / 7oz oats 2 tbsp ground ginger 60g / 2.1 hazelnuts 60g / 2.1oz pistachios 60g / 2.1oz pumpkin seeds 80g / 2.8oz dark chocolate METHOD Transfer the apricots to a small bowl and … Read More
Tandoori chicken with Mundella yoghurt & True Foods Naan bread
INGREDIENTS 1 whole chicken ½ cup Sharwoods tandoori paste 1 cup natural Mundella Greek yoghurt 1 garlic clove, crushed 1 tsp ground cumin 1 tbs lemon juice ½ cup chopped coriander leaves Steamed basmati rice, to serve True Foods Naan bread, warmed, to serve 1 Lebanese cucumber, cut into wedges, and coriander leaves, to serve … Read More
Elderflower Margaritas
Bottlegreen Elderflower Cordial offers the clean, crisp taste of delicate elderflowers handpicked from English hedgerows. Added to your margarita you have an amazing cocktail to enjoy. INGREDIENTS 2 shots Don Juan tequila 1 shot triple sec 1/2 shot lime juice 2 tsp Elderflower cordial 1/2 tsp lemon zest Ice for shaking Ice for the glass METHOD … Read More
ANGAS PARK Dried Apricot Sorbet
INGREDIENTS 1 1/2 cups dried Angas Park apricots2 cups apricot nectar (1 1/2 11.5 oz. cans)1 1/4 cup water3/4 cup sugar1/3 cup limoncello3 tablespoons fresh lemon juice (1 or 2 lemons) METHODHydrate dried apricots.In a medium saucepan combine apricot nectar, water and dried apricots. Heat over medium low heat (no need to boil) until apricots … Read More
Peach Rose’ Sangria
This cocktail gets its tint from wine-coloured nectar by Alain Milliat & delivers with its fresh subtle almond flavours alongside a delicate bitterness in contrast to the sweet fruits. INGREDIENTS 1 (750-milliliter) bottle rosé wine 3/4 cup vodka* 1/2 cup Alain Milliat Vineyard Peach Nectar 6 tablespoons thawed frozen lemonade concentrate 2 tablespoons sugar 1 … Read More
Kingfish with Soy & Ginger dressing
Featuring Yamato Raw Soy Sauce INGREDIENTS 1 bunch of Shallots, thinly sliced 2 Lebanese cucumbers, thinly sliced on a mandolin600 gm sashimi-grade kingfish, thinly sliced To serve: roasted sesame seeds and shiso leaves Ginger-soy dressing 100 ml light Yamato soy sauce 1 tbsp roasted sesame oil3 tsp rice vinegar1 tsp finely grated ginger METHOD For … Read More
Lemon Raspberry Yoghurt cake
There’s nothing our Lemon & Raspberry Yoghurt cake can’t fix 🍋🍰Our go-to afternoon treat, add fresh raspberries and a touch of icing sugar for an extra pop of sweet and sour! Special thanks to Margaret River Dairy Extra Creamy Yoghurt for making this cake pop! INGREDIENTS 250g Softened butter1 1/4 cups Caster sugar3 large eggs3/4 … Read More
NEWS
Be OUR Valentine!
The crew at Simon Johnson have got you covered with a love hamper specifically designed to woo! This experience includes a 125gr tin of the opulent Ars Italica Oscietra Caviar, the ultimate in luxury and a guaranteed aphrodisiac! This caviar comes with it’s own special gold key specifically designed to open the tin (or the … Read More
Exclusive Tour of Sydney most iconic bakery
Bob & Pete’s is an iconic Marrickville bakery famous for delivering their traditional Hot Cross Buns all over Sydney! They are gorgeously soft and are loaded with dried fruit and peel.Take a look at how they work their magic to create this special treat 🐰 @bobandpetesyum https://www.yum.com.au/ It all began back in 1983 with two Sydney-based band … Read More
