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
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
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
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
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
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 METHOD: Beat butter & sugar until light and creamy … Read More
INGREDIENTS 2 beetroots, peeled, cut into wedges 2 tsp balsamic vinegar, plus extra to drizzle 2 tsp olive oil, plus extra to drizzle 3 thyme sprigs, leaves picked 3/4 cup (75g) walnuts 1 tbs maple syrup 75g mild Daffanois blue cheese (such as gorgonzola dolce), crumbled Watercress, to serve METHOD
Something went wrong. Please refresh the page and/or try again.
Follow My Blog
Get new content delivered directly to your inbox.