Raw Apricot and Ginger bars


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


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 to the food processor and pulse half a dozen times until mostly combined. Then transfer the contents of the food processor to a mixing bowl.

Roughly chop the hazelnuts and pistachios, and add them to the bowl along with the pumpkin seeds. Stir everything until fully incorporated.

Line a 7” square tin with baking paper and pour the mixture into the tin. Even out the top with the back of a metal spoon or by pushing down using a small piece of baking paper. Then decorate with a few apricots on top and even out the top again, pushing the apricots into the mixture.

Pop the tin in the refrigerator for 2 hours.

Remove the bars from the tin.

Melt the chocolate in the microwave or in a bowl on top of a saucepan containing a little water on a medium heat. Once the chocolate has melted, transfer it to a small glass or bowl.

Dunk the end of each bar into the chocolate and place on a piece of baking paper to cool.

All done! Keep the bars in an airtight container in the refrigerator for up to 1 week.

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!


250g Softened butter
1 1/4 cups Caster sugar
3 large eggs
3/4 cup Vanilla yoghurt
Juice & Zest from 2 lemons
2 1/2 cups sifted Plain flour
1 tsp baking powder
1/2tsp bicarb of soda
1/2 cup milk

Frozen Raspberries & Fresh to Garnish


Beat butter & sugar until light and creamy 5+ minutes
Add eggs, yoghurt and lemon juice and zest.
Fold in flour, baking powder, bicarb and milk until well blended. Add frozen raspberries lightly, do not over mix. Place into 8″cake tin or loaf pan. Into oven 175’c fan bake for 35-45mins or until skewer comes out of middle clean, don’t over bake. Should feel springy to touch. Semi cool in pan, then put onto rack for icing.
Combine 1 cup mixed icing sugar and approx 1/3 cup lemon juice and tsp lemon zest, pour over cake.


Recipe courtesy of @LeonestCatering

Spring Vegetable Tart


2 sheets butter puff pastry
1 egg, lightly beaten
1 tub (150g) roasted capsicum and pecorino dip (or other vegetable dip) 6 baby zucchini, halved lengthways
3-4 (120g) yellow squash, thinly sliced with a mandoline
1 bunch asparagus, thinly sliced lengthways with a mandoline
150g goat’s cheese
Extra virgin olive oil, to serve
Balsamic vinegar glaze, to serve
Mixed herbs, to serve


Preheat oven to 200°C. Line a large baking tray with baking paper.

To make tart case, place pastry sheets side by side on the lined tray. Brush egg wash along the long edge of one sheet, then overlap with the other by 2cm to create a large single sheet measuring approximately 36cm x 20cm.

Fold and pinch all four sides to make a 2cm border, pushing down to seal. Brush border with egg wash. Using a fork, prick the base of the tart all over.

Place in oven and bake for 20 minutes or until the pastry is golden.

Remove from oven and spread base of pastry with dip.

How to prepare puff pastry

Meanwhile, place vegetables in a large bowl. Pour boiling water over vegetables, steep for 1 minute to blanch, then drain and pat dry with kitchen paper.
Scatter vegetables over tart and crumble over goat’s cheese. Drizzle with oil and vinegar glaze. Serve with mixed herbs.

Muesli Bar Slice


1 cup Sunbeam Sultanas

1 cup Angas Park Dried Apricots, diced

1⁄4 cup oat bran

1 cup rolled oats

1⁄2 cup bran cereal

1⁄4 cup Sunbeam sunflower kernels

1⁄4 cup plain flour

60g butter or margarine

1⁄4 cup honey

2 tbsp brown sugar

1 egg

1⁄4 cup milk


In a large bowl mix together the apricots, sultanas, oats, oat bran, bran, sunflower kernels and flour.

Melt the butter or margarine, honey and brown sugar in the microwave for 1 minute and add to the dry ingredients.

Stir in the egg and milk until well combined.

Press into a greased and lined slice tray (28cm x 18cm x 3cm) and bake for 15 minutes.

Cut into slices when cooled.

Prep Time: 10 minutes Baking Time: 15 minutes Serves: 15 slices

Caramel Pecan Brioche Pudding

Decadent and delicious, Bread & Butter Pudding is a classic for a reason! Why not jazz it up and try our Caramel Pecan Brioche Pudding, a rich caramel sauce takes it to the next level 🙌

6 Eggs

1 teaspoon Vanilla Paste

1/3 cup Caster Sugar

1 cup Thickened Cream

1 cup Milk

700g loaf Brioche buttered

1 teaspoon Cinnamon

½ cup Sunbeam Mixed Dried Fruit

1 can condensed milk

1 tablespoon Golden Syrup

65g butter

½ cup Pecans

1.     Butter both sides of sliced Brioche and layer in greased pan (mine is 8” x 11”).

2.     Sprinkle dried Mixed fruit and Craisins evenly over bread.

3.     Mix eggs,sugar and vanilla paste until sugar is dissolved,then mix together with Cream and Milk.

4.     Pour egg mix over Brioche and let soak whilst you make your caramel.

5.     In heavy based pan add butter, golden syrup and condensed milk,stir until all melted on low heat. This can then be spooned over Brioche into all gaps, finish by sprinkling Pecans and Cinnamon.

6.     Place in oven 165’c fanforced for 35-45 minutes, or until centre is set.

7.     Enjoy

# You may like to soak Mixed Fruit in a little Brandy!

Salted Valrhona Chocolate & Blackberry Tart

We have a rich and delicious new baking recipe for you to try this week! Follow along with @LarissaTakchi as she shows us her decadent Salted Valrhona Chocolate and Blackberry Tart! 🍫😍

Tart shell (or store-bought):
175g of plain flour
25g of Dutch cocoa powder
1 pinch of salt
25g of icing sugar
125g of unsalted butter, diced and chilled
1 large egg yolk
2 tbsp of water, cold

Chocolate Ganache:
150ml of whipping cream
125g of Valrhona Guanaja 70% Chocolate Bar
1 pinch of salt
250g blackberries – blended into a purée, keeping a hand full fresh

To make the pastry, sift together the flour, cocoa, salt, and icing sugar. Rub in the cold butter (using your fingers or a food processor) until the mixture resembles fine breadcrumbs
Mix the egg yolk with the water and add to the mixture to make a dough. Add more water at this point, if you need to. Press the pastry into a ball, wrap in cling film and chill for 1 hour

Roll out the pastry to fill your tin (you will have some spare). Prick the pastry base with a fork and then put it back in the fridge to rest for 2 hours.
Preheat the oven to 200°C/gas mark 6.

Line the case with foil and fill with baking beans. Blind-bake them for 15 minutes. Remove the foil and baking beans and bake them for 5 more minutes. Remove from the oven but leave the case in the tins to cool completely. Fill the tart with blackberry purée.

For the ganache, place the chocolate in a heatproof bowl. Place the cream, salt, and sugar in a saucepan and heat on low. When hot, take the cream off the heat and pour over the chocolate. Leave it for a few minutes and then stir to combine. Pour the ganache over the tart and place in the fridge to set for 2 hours.

Remove from the fridge, take the tart out of the tin and slice as desired. Serve with a sprinkle of cocoa powder and a handful of fresh blackberries.

Zesty Lemon Olive Oil Cake

We love experimenting with interesting new recipes and have we got a winner with our delicious Lemon Olive Oil Cake, made using beautiful quality ingredients ! 🍋🙌 

2 Lemons, zested & juiced (see method below)
2 cups Self Raising Flour
0.5 cup Dominio Di Bagnoli Polenta White
5 Free Range Eggs
1.5 cups La Perruche Cassonade Pure Cane Sugar
0.75 cups Pons Green Extra Virgin Olive Oil
Icing sugar, to garnish

Preheat oven to 180C & line a 20cm cake tin with baking paper.
Zest lemons using a grater or microplane, set aside zest. Juice lemons, discarding pith & seeds, set aside.
Combine self raising flour, polenta and lemon zest in a medium size mixing bowl, stir to combine.
Crack the eggs into a large mixing bowl, add sugar and whisk until the sugar dissolves into the eggs.
Gently pour reserved lemon juice into the egg mixture & whisk gently before adding the olive oil. Continue whisking until the mixture thickens & emulsifies, until glossy.
Gradually add the dry ingredients – (flour mixture) into the wet ingredients (egg mixture) whisk until combined and the cake batter is lump free & smooth.
Pour batter into prepared cake tin and bake for 45-55 mins, until golden on top & cooked through. If the cake still jiggles at the centre, continue to cook for 5 min intervals until done.
Remove cake from the oven and rest for 15 mins to cool, before dusting with icing sugar to serve.

Dulce Chocolate Valrhona Blondie

We’re making the most of our time at home and we’re now baking more than ever! High-quality chocolate is what makes any blondie really special so give our Dulce Chocolate Valrhona Blondie recipe a go this week and let us know what you think 👌

150 g Will Studd Le Conquerant Butter
1 cup La Peruche loose sugar
1 tsp Neilsen Massey Vanilla Extract
0.5 tsp Tasman Sea Salt, plus extra to sprinkle
1 Kangaroo Island Eggs
1.5 cups Self Raising Flour
200 g Valrhona Ivoire 35% Chocolate Feves
125 g fresh raspberries
0.5 cup Ponthier Raspberry purée, available at Simon Johnson in-store

Preheat oven to 180C & line baking tray with baking paper, (we used a 27cm x 17cm tray.)
Combine butter & sugar in a large heatproof bowl, microwave on high for 40 seconds (approx) until it begins to melt. Add vanilla extract and stir to combine.
Melt half the Ivoire chocolate – stirring 100g into the butter mix (reserve the rest to decorate blondies afterward.)
Add 1 beaten egg, self-raising flour & stir into chocolate mixture until smooth.
Gently fold raspberries/and pureé through the cake batter, spoon into the baking tray & dot remaining Ivoire chocolate feves over the top to decorate.
Bake for 30 mins until golden on the edges and blondies have a slight wiggle in the centre. Turn off heat and rest in the oven for a further 15mins before removing.
(Optional) Sprinkle with a touch of sea salt, before cutting into squares to serve.

Russian Easter Bread

@LarissaTakchi shows us her Russian Easter Bread (Kulich); the definition of fun and festive 🐰👌This recipe is a great activity to get the kids involved with while at home this weekend! @AngasPark @sunbeamfoods

75 gm Angas Park mixed peel
75 gm Sunbeam sultanas
60 gm Angas park cranberries
40 gm golden or dark rum
190 gm milk
Pinch of saffron powder
12 gm instant dry yeast
435 gm plain flour
127 gm caster sugar
130 gm butter
2 large eggs
2 egg yolks
1 tsp vanilla extract
40 gm slivered almonds, lightly toasted
To decorate: assorted white sugar sprinkles

Lemon Icing

120 gm (1 cup) pure icing sugar, sieved
2 tsp lemon juice
100 gm pouring cream, milk or water

Soak dried fruit in warmed rum for at least 2 hours or, better still, overnight.

Warm the milk and saffron in a saucepan over medium heat until the milk is infused with saffron, set aside to cool to about 37C, then add yeast, 20gm flour and 12gm sugar, stir to combine, and stand until foamy (15 minutes).

Beat butter and remaining sugar in an electric mixer until pale and creamy, then gradually add beaten eggs and yolks, vanilla and a pinch salt. Add yeast mixture and mix until combined.

Change to a dough hook, add remaining flour and mix on low speed until dough is smooth and elastic (18-20 minutes).

Add dried fruit including rum, and almonds, and mix until just combined, then transfer to a buttered bowl, cover and set aside in a draught-free place until doubled in size (2-2½ hours).

Knock back dough, then place in a paper panettone mould 17cm high and 15cm diameter, cover with a plastic container sitting over it or cover loosely with plastic wrap to stop dough drying out and set aside until dough reaches the top of the paper (40 minutes to 1 hour).

Preheat oven to 200C. Once kulich has reached the top of the mould, transfer it to oven, reduce heat to 190C and bake for 10 minutes, then reduce oven to 180C and bake until kulich is dark and an inserted skewer withdraws clean (40-45 minutes). Cool kulich on a wire rack.

Meanwhile, for lemon icing, sift sugar into a bowl, add lemon juice and gradually mix in other liquid until a thick but pourable icing forms.

Once kulich is completely cool, remove panettone paper and glaze with lemon icing.

Scatter sprinkles on top of kulich and set aside until icing has set (30 minutes). Serve with paskha.

Kulich is best eaten the day of baking!

DID YOU MAKE THIS RECIPE? Tag us #afoodrevolution @afoodrevolution