Salmon Blinis

1 cup of self-raising flour
1 large free-range egg
olive oil
1 cup of semi-skimmed milk
Unsalted butter for cooking

Topped with
110g crème fraîche
75 g Ocean Blue sliced smoked salmon
1 x 50g Black Pearl Siberian Caviar
1 x 20g packet of fresh dill, torn into 32 sprigs


For the blinis, place all the blini ingredients in a large mixing bowl and whisk until you’ve got a nice smooth batter.
Put a large non-stick frying pan on medium heat and add 1 small knob of butter.
Once hot and the butter’s melted, add tablespoons of batter to the pan to make your blinis.

Cook for 1 minute on each side, flipping over when they turn golden on the bottom and get little bubbles on top.

Transfer the cooked blinis to a plate, and continue with the remaining batter until it’s all used up.

Then simply top with your crème fraîche, smoked salmon, dill and caviar!

Harissa Roasted Cauliflower steak with cashew cream & chickpeas


Cauliflower steaks 
1 1/2 head of cauliflower (0.7 kg)
3/4 cup + 2 tsp water (plus extra, to thin), divided
1 large clove garlic, minced
1 Tbsp lemon juice*
1 Tbsp + 2 teaspoons olive oil
1/4 + 1/8 tsp salt, divided
1 tablespoon SW maple syrup
3/4 tsp paprika smoked
3/4 tsp cumin
3/4 tsp coriander
1/8 tsp cayenne

For the Paprika Cashew Cream Sauce:
1 1/2 cup raw cashews blended w/ water
1 tsp smoked paprika
Pinch of cayenne
1/2 tsp minced garlic
1– 2 tsp of fresh lemon juice
Salt & pepper to taste

For the Spinach and Chickpea salsa
1 can chickpeas, drained and rinsed
2 giant handful of spinach
1 lemon, squeezed
2 tsp extra-virgin olive oil
1 handful of Sunbeam currants
Salt & pepper to taste

Add the spinach and chickpeas to a large bowl.
Squeeze lemon and drizzle avocado oil over the greens and beans. Add Himalayan sea salt and black pepper. Toss well to combine.


1. Preheat oven to 425°F. Set aside a baking sheet lined with parchment paper. Prepare cauliflower by trimming away any green leaves. With the cauliflower sitting on it’s stem, use a knife to slice it in half. Cut one thick slice from either side – so that you have two “steaks”, each about 1 ½” (4 cm) thick. Set cauliflower steaks aside.

2. Heat skillet over medium-high heat. Add 2 teaspoons olive oil, and once hot, add cauliflower steaks. Let them sear, undisturbed, for 3-3 ½ minutes on each side (cooking for approximately 6-7 minutes total). Remove once they’ve developed a golden crust on either side. While the cauliflower cooking you can assemble the harissa glaze. In a small bowl combine 2 teaspoons water, maple syrup, paprika, cumin, coriander and smoked paprika. Mix well. Once the cauliflower is seared, transfer steaks to lined baking sheet. Brush harissa glaze on both sides, coating all the nooks and crannies. Transfer to oven for 5-7 minutes or until tender.

While the cauliflower steaks are in the oven, prepare the warm chickpea salad. Assemble your dish with chickpea salad, seared cauliflower steak and drizzle with cashew cream.

The Ultimate Ham & Cheese Toastie

This is a seriously yum sandwich!

For the sandwich

4 slices from a white sourdough or crusty white

20g butter, melted

1 tsp Dijon mustard

100g grated Kase Swiss Gruyere Vieux AOC

4 thin slices of great smoked ham

2 Globus Pickles

For the béchamel sauce

125ml milk

125ml cream

1 garlic clove, crushed

2 bay leaves

1 small onion , chopped

20g butter

20g plain flour

1 heaped tsp Dijon mustard

fresh nutmeg, grated

For the mustard mayo

1 tsp Dijon mustard

1 tbsp mayonnaise

First, make a perfect béchamel sauce. Put the milk, cream, garlic, bay leaves and onion in a small pan over a medium heat and stir together. Heat until nearly boiling, then turn the heat off and leave for 10 mins to infuse. Pass the liquid through a sieve and discard the bay and onion.

Melt the butter with the flour in another pan and cook over a gentle heat until it smells biscuity. Gradually whisk in the warm milk and bring to a gentle boil, stirring regularly, then add the Dijon mustard, a little grating of fresh nutmeg and some seasoning. It should be a lovely thick creamy sauce with a deep flavour.

Brush the slices of bread with melted butter. Place them on a baking tray and toast one side under a grill, buttered-side up, until golden. Take them out and heat oven to 220C/200C fan/gas.

Turn the bread over and spread each slice with a thin layer of Dijon, followed by a layer of the béchamel. Cover the sauce with grated gruyère, and then a slice of ham. Form the slices into two sandwiches, spread a thin layer of the sauce over the top slice and sprinkle more gruyère on top. Put the sandwiches in the oven and bake for 10-15 mins or until golden. Mix the mustard and mayo together and serve alongside.

Pasta with Truffle Oil and Parmesan

The quality of ingredients makes this simple to prepare dish pure luxury & delicious!

3oo g Tagliatelle
1 tbsp salted butter
Pons white truffle oil
Plenty of grated Cravero Parmigiano Reggiano 18 – 24 month

Cook the pasta al dente. Drain in a colander. In the mean time, melt the butter in the pasta pan. Add the drained pasta and toss. Add truffle oil after taste and toss again. Serve in shallow bowls and add plenty of grated parmesan, black pepper and maybe a pinch of salt.

Squid Ink Risotto

Squid Ink Risotto; A weekend project that won’t disappoint! 🙌 Who’s going to give this delicious and stunning dish a try?

Squid Ink Broth
2 tbsp Joseph First Run Olive Oil
1 Leek, sliced
1 French Escallots, sliced
2 Garlic cloves, sliced
2 Parsley stalks, chopped
2 tsp Tinta De Sepia Squid Ink
½ cup Simon Johnson Verjus
3 cups Aneto Fish Broth
1 Medium Size Octopus, tentacles only
8 Scampi, halved
1 kg Cloudy Bay Clams
3 tbsp Lescure Butter
1 French Escallots, sliced
1 cup Simon Johnson Carnaroli rice
Salt & pepper to taste
To Serve
Joseph First Run Olive Oil
Baby chervil
Flat leaf Parsley

Squid Ink Broth
Heat olive oil in a 5L pot, over a gentle heat
Add the chopped leek, eschallot and garlic with parsley stalks and sauté until fragrant
Deglaze the pan with the verjus
Add 3 cups of fish broth
Poach the scampi, clams and octopus tentacles in the stock
Remove seafood immediately once cooked and set aside on a plate, (cover with foil to keep warm)
Add the squid ink to colour the broth & reserve/set aside for making the risotto rice (next step)
Heat the butter and some extra virgin olive oil in a large pan, over a medium heat
Sauté the Carnaroli Rice in the mixture until the rice turns from opaque to translucent & glossy
Add 1 ladle at a time, of the (reserved broth with squid ink) into the rice and stir until all the liquid has been incorporated
Add an additional liquid as needed, until the majority of stock has been used and the risotto rice texture changes from chalky to al dente to slightly creamy, (approx 15-20 mins)
Season with a generous amount of salt and freshly cracked black pepper
Ladle the rice into serving bowls and arrange the poached seafood on top
To Serve
Dress with a slick of Joseph First Run Olive Oil and garnish with baby chervil leaves and parsley if using.

Zesty Freekeh Salad

No more boring salads! Our Zesty Freekeh Salad is the perfect dish to add to your repertoire to jazz up your salad game 🙌🥗

1 cup Greenwheat Wholegrain Freekeh
2 tsp sea salt
½ red onion, diced
½ cup fennel, thinly sliced
1 cup fresh pomegranate seeds
3 cherry tomatoes, quartered
½ cup sliced cucumber
Pons Green Extra Virgin Olive Oil
Pons Moscatel Vinegar
¼ cup coriander, chopped
¼ cup crushed pistachio nuts

Cook Freekeh in salted water, for 20 mins until grains are al dente, drain thoroughly.
In a large mixing bowl add the diced red onion whilst grains are still warm along with a generous drizzle of olive oil and moscatel vinegar, to taste.
Add thinly sliced fennel, pomegranate, tomatoes, and cucumber, tossing to combine ingredients as you go.
Season to taste with additional sea salt if required and garnish with coriander & pistachio nuts to finish.

Paprika Chicken with Olives & Potatoes

Is there anything better than a Sunday Roast? We’ve spiced it up and taken it to the next level with our Paprika Chicken with Olives and Potatoes! 👌

1 kg small new potatoes, par boiled
few garlic cloves, to stuff cavity
1.25 kg whole chicken, leave 30mins per 500g of weight for cooking time
Pons green olive oil
Tasman sea salt smoked
Pons sweet paprika flakes
1 brown onion, halved
Simon Johnson Empeltre Olives

Preheat oven to 180C, par boil new potatoes for 5 mins in salted water & set aside on roasting tray.
Stuff cavity of chicken with the garlic cloves.

Place chicken onto roasting tray with potatoes, drizzle skin with olive oil and season with a generous amount of sea salt.

Sprinkle paprika flakes over the chicken, covering top, bottom and crevices. Rub into the skin to ensure it is evenly coated all over.

Add brown onion pieces and scatter olives around the chicken & potatoes.
Roast in the oven for 1 to 1:25hr depending on the size of your chicken.
As a guide, a 1.25kg whole chicken takes about 30 minutes per 500g of weight to cook in an oven preheated to 180°C.

Once cooked, cover chicken with foil & set aside for 5-10 mins to rest before carving.
(Optional) spoon the chicken with juices from the pan and sprinkle with more paprika flakes prior to serving.

Vongole & Fennel Broth

We’re in for a cold snap this week so this is the perfect time for a light and tasty winter warmer recipe! Our Vongole and Fennel Broth will hit the spot 🙌
Who’s going to give this one a try?

1-2 tbsp Pons Green Olive Oil
½ brown onion, sliced
1 garlic clove, sliced
½ small fennel bulb, sliced, reserve fronds for garnish
¾ cup Simon Johnson Verjus
1 litre Aneto Fish Broth
750 g vongole
1 salt & pepper, to taste
sourdough bread, sliced thin, allow two person
Pons Green Olive Oil, to drizzle
sea salt
fennel fronds, to garnish

Heat olive oil in a medium size pot and sauté onion & garlic over a gentle heat.
Add sliced fennel and continue to cook until ingredients soften.
Deglaze pan with verjuice, add fish stock and bring to a simmer.
Once broth is simmering, add vongole and cook until shells open for approx 15-20 mins. Adjust if necessary as additional heat might be required, to open the shells.
Check seasonings and adjust to taste with salt & pepper.
Serve soup with an extra drizzle of olive oil, garnish with reserved fennel fronds and crostini on the side.
Preheat oven to 200C. Place sliced bread on a baking tray and drizzle with olive oil and sea salt.
Bake crostini for 15 mins until crisp and golden brown, garnish with fennel fronds before serving.

HuVa Burger with Tracklements Indian Mango Chutney

Follow along with Sally O’Neil and get ready for Meatless Monday 🙌
This super simple burger mix paired with fresh veggies and topped with flavourful mango chutney could not be easier!

1 x packet HuVa Burger mix
1 x Brioche bun
1 x Avocado
1/4 of a lemon
Handful of rocket
Sliced red onion
Sliced cheese (Can swap for a vegan alternative Wise Bunny Tasty)
Sliced tomato
1 x Globus pickle
Tracklements Indian Mango Chutney


Soak Huva Burger mix with water according to packet instructions and once mixture is ready roll into patties.
Heat a large frying pan over medium-high heat and cook the patties in the pan for 2-3 minutes each side or until golden brown and cooked through. Mash the avocado and add the lemon juice and salt and pepper to season. Assemble the burger with all ingredients and serve!

Persian Lamb & Spice Jewelled Rice

Blake Proud shows us just how easy it is to create his show-stopping slow cooked Persian Lamb & Spice Jewelled Rice 👌
Staying in doesn’t have to be boring with this dish that’s packed with flavour and is sure to impress the whole family! @iamblakeproud


4 tbsp Mymoune pomegranate molasses
1 tsp ground cumin
Juice 1 lemon
1 tbsp olive oil
1 tsp of Tasman sea salt
2 garlic cloves, minced
1 onion, roughly chopped
1 shoulder of lamb, weighing about 1.6kg, lightly scored

Heat oven to 160C/140C fan/gas
In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic.
Scatter the onion over a casserole dish or a deep roasting tin.
Place the lamb on top of the onions.
Pour the glaze over the lamb.
Rinse the bowl out with about 200ml water, then pour it around – not over – the lamb.
Cover the dish with a lid or the tin with a large piece of foil.
Roast the lamb, undisturbed, for 3 hrs
Remove the lid or foil and continue to roast for 30 mins to give the lamb colour.
When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.


500g Tilda grand basmati rice (rinsed well)
½ tsp saffron threads
4 tbsp butter (coconut oil)
¼ tsp Fennel seeds
¼ tsp Cumin seeds
¼ tsp Ground cinnamon
¼ tsp Ground cardamom
¼ tsp Ground all spice
1 medium onion (diced)
2 Bay leaves
Finely julienned rind of 1 lemon
120g cup Angas Park dried cranberries
150g Angas Park dried apricots (diced)
100g Angas Park orange peel
100g cup Sunbeam slivered almonds (toasted)
100g cup Sunbeam pistachios (toasted)
1 pomegranate seeded for garnish
100g of Butter

Mix the saffron threads into a 4 tsps of hot water—Set aside.
Soak the rice for 30 minutes in cold water.
Rinse the rice thoroughly when you drain it and set aside.
Melt the butter in a large skillet and saute the fennel and cumin seeds until they are fragrant, just a minute or two.
Add the cinnamon, cardamom and all-spice and stir to combine.
Add the onion and saute over low heat until the onion is softened, about (10 minutes)
Add in the rice and saute it for a minute or 2 with the spices and onion
Get 1 litre of water and add the bay leaves and lemon rind.
Stir to combine, season with salt and fresh cracked black pepper.
Add in the fruit and nuts, stir to combine, and cover the skillet with a tight fitting lid.
Cook on low to medium heat for about 8 minutes.
Turn off the heat and let it sit, covered to let it steam dry.
Add the saffron water in swirls and let this sit for another 10 minutes.
When the rice is done, fluff it, remove the bay leaves, and spoon onto a large platter. Scatter the pomegranate seeds on top to garnish.