CHEESE FONDUE

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


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.


One Pot Pad Thai with Prawns & Tofu

Featuring Trident Rice Stick Noodles

INGREDIENTS

2 x packets Trident  noodles

1 tbsp rice bran oil

300g chicken thigh fillets, fat trimmed, each thigh sliced into 6 strips

100g firm tofu, sliced

1 egg, lightly beaten

100g bean sprouts

¼ cup roughly chopped garlic chives

Lime, to serve

Toasted peanuts, to serve

PAD THAI SAUCE

1 tbsp rice bran oil

4 cloves garlic, finely chopped

3 birdseye chillies, finely chopped

¼ cup finely grated palm sugar

¼ cup tamarind paste

2 tbsp fish sauce

2 tsp soy sauce


METHOD

Soak noodles in boiling water for 5 mins, drain and set aside.  

To make the pad thai sauce, in a small saucepan heat the oil over a medium heat.  Add the garlic and chilli, frying for 1 minute until fragrant.  Add all of the remaining ingredients, stirring until the sugar has dissolved.  Reduce heat to a simmer and cook for a further 2-3 minutes until the sauce thickens.  

In a large wok or frypan heat the oil.  Add chicken and fry for 5-6 mins or until golden and cooked through.  Push chicken to one side of the pan, add tofu and fry for 2-3 mins until golden.  Push tofu to the side of the pan, add the egg mixture and fry, stirring, until cooked.  Add the sprouts, chives, cooked noodles and pad thai sauce, tossing to coat and just heat through.

Divide the pad thai between bowls and serve with lime wedges and a generous scatter of peanuts.

Serves 6 – 8


Tandoori chicken with Mundella yoghurt & True Foods Naan bread

INGREDIENTS

1 whole chicken

½ cup Sharwoods tandoori paste

1 cup natural Mundella Greek yoghurt

1 garlic clove, crushed

1 tsp ground cumin

1 tbs lemon juice

½ cup chopped coriander leaves

Steamed basmati rice, to serve

True Foods Naan bread, warmed, to serve

1 Lebanese cucumber, cut into wedges, and coriander leaves, to serve


METHOD

Slice chicken into 3cm thick pieces. Combine tandoori paste, yoghurt, garlic, cumin, lemon juice and coriander in a large snap-lock bag. Add chicken and seal bag. Rub bag to combine ingredients and coat chicken. Remove excess air from bag and reseal. Label and date. Marinate in refrigerator overnight, then freeze for up to 2 months.

Defrost chicken in fridge overnight. Remove chicken from marinade. Transfer marinade to a small saucepan over medium heat. Bring marinade just to the boil, then reduce heat and simmer gently for 10 minutes.

Meanwhile, cook chicken on a chargrill or frying pan over high heat for 3 minutes each side or until golden. Serve with sauce, rice, naan, cucumber and extra coriander.

tip: to make this super quick and no-fuss dinner even easier when it’s time to cook, look for precooked microwaveable rice.


Kingfish with Soy & Ginger dressing

Featuring Yamato Raw Soy Sauce

INGREDIENTS

1 bunch of Shallots, thinly sliced

2 Lebanese cucumbers, thinly sliced on a mandolin
600 gm sashimi-grade kingfish, thinly sliced

To serve: roasted sesame seeds and shiso leaves

Ginger-soy dressing

100 ml light Yamato soy sauce

1 tbsp roasted sesame oil
3 tsp rice vinegar
1 tsp finely grated ginger


METHOD

For dressing, whisk ingredients in a bowl to combine.

Arrange sashimi on plates, then top sliced shallots cucumber, drizzle with dressing, scatter with roasted sesame seeds and serve.


BBQ Spring Lamb & Mint Sauce

Warmer days call for outdoor entertaining, and what better dish to kick things off than our BBQ Spring Lamb with Mint Sauce 👌 A simple dish that is all about flavour and freshness!

INGREDIENTS

1 tablespoon Tracklements Traditional Mint Sauce

1 tablespoon balsamic vinegar

2 teaspoons ground cumin

1 teaspoon dry mustard

2 teaspoons honey

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

8 (4-ounce) lamb loin chops, about 1 inch thick,

How to Make It
Step 1
Combine first 7 ingredients in a small bowl, stirring well. Place lamb in a single layer in a shallow dish; rub spice mixture evenly over both sides of lamb. Cover and refrigerate for 4 hours.

Step 2

Prepare grill.

Step 3
Place lamb on a grill rack coated with cooking spray. Grill 4 minutes on each side or until desired degree of doneness. Serve immediately with baby peas and Mint sauce


Harissa Roasted Cauliflower steak with cashew cream & chickpeas

INGREDIENTS

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

Instructions:
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.



METHOD

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!

INGREDIENTS
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

METHOD
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!

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

METHOD
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.