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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

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

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 METHOD Transfer the apricots to a small bowl and cover with hot water straight from the kettle. Leave to soak for 5 minutes (this will help them break down), then drain and transfer to a food processor along with the maple syrup and coconut oil. Process until fully combined. Add the oats and ginger … 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 METHOD

ANGAS PARK Dried Apricot Sorbet

INGREDIENTS 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 are plump and tender, about 20 minutes (longer if the apricots are really dry). Place hot apricot mixture in blender with sugar and purée until smooth. Pass mixture through chinois … Read More

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