Sweet Chilli Cheese Puffs

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What you’ll Need: šŸ—’ļø ā €

Ā¼ cup Trident sweet chilli sauceĀ 

125g butter 

1 cup water

Ā½ salt 

4 large eggs 

1 cup grated cheese 

Ā¼ cup parmesan cheeseĀ 

Ā¼ cup lemon thyme leavesĀ 

pepper  

METHOD

  1. Preheat the oven to 220 C.
  2. In a medium saucepan add water, butter and salt and bring to boil.
  3. Reduce heat to medium and add flour all at once, stir rapidly.Ā 
  4. Once dough is formed remove from heat and allow to cool for 5 mins.
  5. Add eggs and beat with an electric mixer until smooth.
  6. Combine cheese, herbs and pepper into dough.Ā 
  7. Spoon 1 tbsp of dough onto a lined baking sheet and repeat.
  8. Place it in the oven and cook for 10 mins. Drop to 180 C for the remaining 15 mins.
  9. Serve with Tridents sweet chilli sauce.

Date, Prosciutto and Blue Cheese JaffleĀ 

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This is no ordinary jaffle!

What you’ll Need: šŸ—’ļø ā €
PasteĀ 

1 200g packet of Angas Park medjool dates

ā…› maple syrup 

JaffleĀ 

1 loaf of bread

1 100g prosciutto sliced

1 150g blue cheese 

8 sage leaves 

Sea salt 

Ground black pepper

Extra virgin olive oil spray 

METHOD

Date Paste:

  1. Boil water and empty angas park dates into a bowl. Cover dates with boiled water and leave for 5 mins.Ā 
  2. Drain water from dates and place into a bowl adding maple syrup. Mush dates with a spoon,Ā  mix to turn into a paste.Ā 

Jaffle:

  1. Turn on jaffle sandwich maker to heat up. Take a slice of bread, spread a small dollop of date paste, add 2 slices of prosciutto, blue cheese and another slice of bread on top.
  2. Spray jaffle maker with olive oil spray and place sandwich with 2 sage leaves on top. Close jaffle maker to press the sandwich and cook for up to 5 mins.
  3. Repeat the process to make multiple sandwiches.

Burrata with truffle and aged balsamic

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Winter in Australia is a time for amazing food and of course its truffle season! To elevate a burrata, we have paired the saltiness of prosciutto with a 10-year-old vinegar that is aged in small batches and delivers intense complex flavours of oak, blackberry and dark fruit. Then of course if it’s in season just add truffle!

What you’ll Need: šŸ—’ļø ā €

12 thin slices of prosciutto

1 Burrata

La Vecchia Dispensa

PONS Black truffle

Coomer fresh Truffle

Micro Herbs to garnish

ā €

METHOD

  1. On a platter seperate the prosciutto slices and arrange.
  2. Drain the Burrata and add to platter.
  3. Drizzle the balsamic vinegar and truffle oil to taste.
  4. Shave fresh truffle and garnish with micro herbs.

Have you tried JEAN PERRIN GOAT’S MILK RACLETTE?

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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 close to the Swiss border this raclette is made from goatā€™s milk and is made for melting over potatoes in the traditional French style, served with cornichons on the side.
Goatā€™s milk raclette is milder in flavour than cowā€™s milk varieties. It is creamy and buttery with a subtle goatā€™s milk flavour – and it melts beautifully.