Be OUR Valentine!

The crew at Simon Johnson have got you covered with a love hamper specifically designed to woo!

This experience includes a 125gr tin of the opulent Ars Italica Oscietra Caviar, the ultimate in luxury and a guaranteed aphrodisiac! 

This caviar comes with it’s own special gold key specifically designed to open the tin (or the door to your lovers heart…) plus a mother-of-pearl caviar spoon to serve. Include in that, trimmings of crème fraiche and beautiful fluffy blinis and you’ve set the scene for some serious romance.

Further highlight this sensory journey with a crisp shot of vodka or sparkling wine, perfectly paired.

For the serious chocolate lover a Sisko chocolate milk heart is included made with none other than the worlds best French chocolate, courtesy of  @valrhonapacific. This beautifully packaged hamper will win over even the most sceptic valentines day lover.

Find out more!

With a retail value of over $600 – Simon Johnson have managed to package this deal for $399 – you’ll be lux for less.

Please note this product is only available for Click & Collect from your nearest Simon Johnson store.

Valentine’s Day Hamper includes the following:

@arsitalicaroyal Oscietra 125g

@meandervalleydairy Creme Fraiche 200ml

Blinis 168g

Caviar Key

Mother of Pearl Spoon

@siskochocolate Milk Chocolate Cherry Heart 80g

Exclusive Tour of Sydney most iconic bakery

Bob & Pete’s is an iconic Marrickville bakery famous for delivering their traditional Hot Cross Buns all over Sydney! They are gorgeously soft and are loaded with dried fruit and peel.
Take a look at how they work their magic to create this special treat 🐰 @bobandpetesyum

Bob & Pete’s Bakery. Marickville, Sydney Australia

It all began back in 1983 with two Sydney-based band managers, Bob Yates and Peter Dawson, who along their travels had experienced the deliciousness of fresh Parisian croissants. Being unable to find the quality they wanted in Sydney, they decided to provide them themselves.

Delivering fresh butter croissants and pastries to a handful of Sydney’s corner stores on Sunday mornings, Bob & Pete’s has since grown to becoming one of the leading suppliers to cafés, restaurants, caterers and retailers across New South Wales.

Over the past 30 years, the love of Cafés has grown incredibly, and so have we. It’s our passion for servicing such a vibrant and dynamic market place that continues to push our reach, service and product innovation.

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

Dulce Easter Cupcake

Staying in doesn’t mean we can’t celebrate Easter here at home! 🍫
This Dulce Easter Cupcake recipe is the perfect thing to help entertain the kids, and you’ll create something delicious in the process.

200 g Lescure Unsalted Butter
140 g Valrhona Dulcey 32% Chocolate, 2 x 70g
180 ml luke warm water
1 cup Brown Sugar, loosely packed
1 tsp Nielsen Massey Vanilla Extract
2 Kangaroo Island Eggs
1 cup Plain Flour
1 cup Self Raising Flour
Pinch of Salt, Tasman Sea Salt
1.2 tsp Baking Powder
18 cupcake cases

Frosting & decoration
200 g Lescure Unsalted Butter, room temperature
2 cups icing sugar
2 tbsp Schulz Organic full cream milk
Nielsen Massey Vanilla Extract, to taste
Valrhona praline candy eggs

Preheat oven to 150C, (fan forced oven) or 180C (convectional.) pre line cupcake tin(s).
Combine butter, Dulce, and water in a saucepan over medium heat and stir until the butter has almost melted, take off the heat and allow the residual heat to melt the remaining butter- put aside in a mixing bowl.
Once cooled enough from hot to warm, stir in the sugar, then whisk in the eggs until mixture is well combined.
Whisk or sieve the flours, baking powder and salt then stir into the chocolate mixture until it is smooth and no lumps remain.
Fill each case 2/3 full. Put into the oven and bake for 20 minutes until they have risen and the top has a spongey feel when pressed. Allow to cool completely before frosting.
Frosting & Decoration
Whip butter using an electric mixer until it is light and fluffy.
Add icing sugar, incorporate on low at first then up the speed then whip for a few minutes until all incorporated and fluffy.
Add in milk and vanilla, again starting the mixer on slow then gradually increase the speed to avoid splashing it.
Apply the frosting to each cupcake in a ring and create a small indentation in the middle, press 3 candy eggs in the centre.