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Coriander Pesto Noodles

What you’ll Need: 🗒️ ⠀ 1 packet of Wokka wholegrain noodles  1 cup cashews 2 cups spinach  1 cup coriander ½ cup light olive oil  2 garlic cloves 1 green chilli, de-seeded  2 limes juiced  Pinch salt Pinch pepper 50g snap peas  200g broccoli  2 cups pea shoots  METHOD Bring pot of water to boil … Read More

Summer San Choy Bow

What you’ll Need: 🗒️ ⠀ 1 packet of Huva san choy bau mix  200g small button mushrooms, quarter  2 tbsp light olive oil  2 cloves of garlic, diced 1/2 medium red chilli, diced (optional) 1 cos lettuce 1 tbsp light soy sauce  50g bean sprouts  2 sprigs of mint  METHOD Pour 180ml of water into … Read More

Smoked Trout and Avocado Scotch Egg

What you’ll Need: 🗒️ ⠀ 50g Ocean blue smoked trout  1 egg, small  1 avocado, halved  ⅓ cup panko crumbs  ¼ cup sesame seeds  Vegetable oil Salt  Pepper  ¼ cup S&W Mayonnaise  1 tbsp lemon juice  1 sprig of dill, chopped  METHOD Preheat the deep fryer to 200 C. Add water to pot, bring to … Read More

Sweet Chilli Cheese Puffs

What you’ll Need: 🗒️ ⠀ ¼ cup Trident sweet chilli sauce  125g butter  1 cup water ½ salt  4 large eggs  1 cup grated cheese  ¼ cup parmesan cheese  ¼ cup lemon thyme leaves  pepper   METHOD Preheat the oven to 220 C. In a medium saucepan add water, butter and salt and bring to … Read More

Summer Berry Crumble 

What you’ll Need: 🗒️ ⠀ ½ cup S&W Maple syrup ¼ cup corn flour  1 cup oats  ½ cup shortbread biscuits, crumbed  ½ cup white chocolate chips 500g frozen berries  200 ml cream  METHOD Preheat oven to 200 C Mix S&W Maple syrup and corn flour together and combine in a bowl with frozen berries.  … Read More

Date & Orange Muffins with Candied Orange & Marmalade

What you’ll Need: 🗒️ ⠀ ½ cup Angas Park diced dates ¾ cup wholemeal flour  ¾ cup self raising flour  ¼ cup white sugar  1 tsp baking powder ¾ cup fresh orange juice  1 tsp orange rind  ⅓ cup of oil  1 egg  Agrimontana Orange Marmalade METHOD Preheat the oven to 180c. Mix together dry … Read More

Glace Cherry Cassata

What you’ll Need: 🗒️ ⠀ 2 sponge cake slabs 20 l x 30 w x 2 cm h 1 L vanilla ice-cream 40g dark chocolate, coarsely chopped 1 cup Sunbeam glace cherries, coarsely chopped  1 tbsp lemon zest 2 tbsp cocoa powder Seasonal fruit  METHOD Line a 17 x 22 cm bar pan with cling … Read More

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