Summer Berry Crumble 

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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

  1. Preheat oven to 200 C
  2. Mix S&W Maple syrup and corn flour together and combine in a bowl with frozen berries. 
  3. Dish into ramekins and cook in the oven for 10 mins.
  4. Mix oats, shortbread and whit chocolate chips in a small bowl.
  5. Remove from the oven and add more berry mixture, then top with oat mix.
  6. Cook for further 15 minutes until the berry mixture bubbles through. 
  7. Remove from the oven and cool for 5 mins. Serve hot with cream or ice-cream

Marinated Sunmuscats in Jasmine Tea Parfait with Dried Figs and Greek Yoghurt

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What you’ll Need: 🗒️ ⠀

½ cup Sunbeam Sunmuscats

1 cup Angas Park dried figs 

1 tsp lemon zest

1 tsp honey

2 cups boiling jasmine tea

200g Mundella Greek yoghurt

1 tsp cinnamon 

½ cup ginger biscuits 

METHOD

  1. Add Sunbeam sunmuscats, Angas Park figs, honey and lemon zest to a small bowl and pour hot jasmine tea to cover ingredients, leave to marinate for an hour.
  2. Separate liquid from fruit pouring into a small saucepan. Place on low heat and cook until the liquid is reduced by half.
  3. Mix Mundella greek yoghurt with cinnamon and crush ginger biscuits into crumb.
  4. Layer yoghurt, fruit bowl and drizzle fruit reduction over the dish. Top with ginger biscuit crumbs.

Date & Orange Muffins with Candied Orange & Marmalade

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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

  1. Preheat the oven to 180c.
  2. Mix together dry ingredients and then in a separate bowl combine orange juice, rind, oil and a beaten egg.
  3. Add wet ingredients to the dry mix and stir until combined, cover and rest for 10 mins.
  4. Spoon into greased muffin tins and bake for 15 to 20 minutes. 
  5. Serve with Agrimontana Orange Marmalade. We sourced it at Simon Johnson

Glace Cherry Cassata

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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

  1. Line a 17 x 22 cm bar pan with cling wrap overlapping the edge.
  2. Cut 1cm slices of sponge cake lengthways and line pan on bottom and sides 
  3. Combine ice-cream, dark chocolate, Sunbeam glace cherries, lemon zest into bowl.
  4. Add ice-cream into pan and spread eveningly. 
  5. Top pan with another layer of cake and refrigerate for 4 hours or until firm.
  6. Once firm, remove from the pan and dust with cocoa powder.
  7. Cut into slabs and serve with sliced seasonal fruit

TRUFFLE MAC N CHEESE

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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: 🗒️ ⠀

500g Benedetto Cavalieri Mezzi Rigatoni

Tasman Sea Salt

150g Lescure Butter

2tbsp Plain Flour

500ml Full Cream Milk

250g Comté, grated, reserve some to top the Mac n Cheese before baking

black pepper to taste

1 Fresh black Truffle, Coomer Truffles

Pons Black Truffle Condiment

You will need, ramekins or oven proof bowls

⠀

METHOD

  1. Bring the pasta to boil in a large pot of salted water. Cook until al dente, for approximately 8 mins and drain. Divide between 4 oven proof bowls or ramekins and set aside on a baking tray.
  2. Melt butter over a gentle heat in a medium sized pan, add flour and stir to combine. Gradually add milk and continue to stir over a medium heat until the béchamel sauce begins to thicken, check seasoning and adjust with salt & pepper.
  3. Remove pan from heat, stir in half of the grated comté & grate a few slivers of truffle into the sauce.
  4. Divide sauce between each ramekin and top with extra comté.
  5. Bake for 15-20 mins in the oven at 180C until the top of sauce is golden brown and the cheese is bubbling on top.

CHEESE FONDUE

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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 Comté, cubed

300g L’Artisan Mountain Man, rind removed and cubed

2tsp kirsch, optional

bread, to serve & dip

⠀

METHOD

Rub the inside of the fondue pot (or a deep heavy-based pan) with a clove of garlic, add the white wine and warm over a low heat until it begins to simmer.

Add the Emmental, once cube at a time, whisking or stirring vigorously and allowing to melt before adding more. Do the same with the Comte, followed by the Mountain Man, and keep stirring until smooth. Stir in the kirsch, if using.

Transfer to a fondue set or heatproof pan set over a tea light and eat immediately.

Sticky Date & Fig Pudding with Butter Scotch Sauce

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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 baking soda ⠀
2 eggs 🥚 ⠀
1 1/2 cup (375g) self-raising flour

Butterscotch Sauce ⠀
3/4 cup (165g) firmly packed light brown sugar ⠀
1 cup (250ml) pouring cream ⠀
125 gram unsalted butter, chopped coarsely 🧈 ⠀

METHOD

Preheat oven to 180°C. Grease the pudding moulds. ⠀
Place dates in a small saucepan with 1 cup water; bring to the boil. Stir in soda. Remove from heat; stand for 10 minutes. ⠀
Using an electric mixer, beat butter, caster sugar and 1 teaspoon of essence in a medium bowl until pale and creamy. ⠀
Beat in eggs, one by one, until combined. ⠀
Add flour and date mixture, beating until combined. ⠀
Pour mixture into prepared moulds. ⠀
Bake puddings for 25-40 minutes or until a skewer inserted at centre comes out clean. Stand pudding in pan for 5 minutes, then cool on rack. ⠀
Combine extra butter, brown sugar, cream in a small saucepan. ⠀
Stir over low heat until well combined and smooth. ⠀
Drizzle with caramel sauce. Serve pudding with ice-cream.

ANGAS PARK Dried Apricot Sorbet

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INGREDIENTS

1 1/2 cups dried Angas Park apricots
2 cups apricot nectar (1 1/2 11.5 oz. cans)
1 1/4 cup water
3/4 cup sugar
1/3 cup limoncello
3 tablespoons fresh lemon juice (1 or 2 lemons)

METHOD
Hydrate 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 or strainer. Chill mixture in ice bath. Once mixture is no longer hot, add fresh lemon juice and limoncello, stirring until blended. Add additional water, 1/4 cup at a time, if you think the apricot flavour is too strong.

Chill base and then freeze in ice cream maker.
Continue chilling mixture in ice bath until it is less than 45° F. Pour into ice cream maker and freeze according to your maker’s instructions. Once chilled, remove from ice cream maker and place in dedicated (odour-free) container to let ripen in the freezer for several hours.