Raw Apricot and Ginger bars

INGREDIENTS

200g / 7oz dried apricots, plus extra for decoration

4 tbsp S&W maple syrup

100g / 3.5oz coconut oil

200g / 7oz oats

2 tbsp ground ginger

60g / 2.1 hazelnuts

60g / 2.1oz pistachios

60g / 2.1oz pumpkin seeds

80g / 2.8oz dark chocolate


METHOD

Transfer the apricots to a small bowl and cover with hot water straight from the kettle. Leave to soak for 5 minutes (this will help them break down), then drain and transfer to a food processor along with the maple syrup and coconut oil. Process until fully combined.

Add the oats and ginger to the food processor and pulse half a dozen times until mostly combined. Then transfer the contents of the food processor to a mixing bowl.

Roughly chop the hazelnuts and pistachios, and add them to the bowl along with the pumpkin seeds. Stir everything until fully incorporated.

Line a 7” square tin with baking paper and pour the mixture into the tin. Even out the top with the back of a metal spoon or by pushing down using a small piece of baking paper. Then decorate with a few apricots on top and even out the top again, pushing the apricots into the mixture.

Pop the tin in the refrigerator for 2 hours.

Remove the bars from the tin.

Melt the chocolate in the microwave or in a bowl on top of a saucepan containing a little water on a medium heat. Once the chocolate has melted, transfer it to a small glass or bowl.

Dunk the end of each bar into the chocolate and place on a piece of baking paper to cool.

All done! Keep the bars in an airtight container in the refrigerator for up to 1 week.


Elderflower Margaritas

Bottlegreen Elderflower Cordial offers the clean, crisp taste of delicate elderflowers handpicked from English hedgerows. Added to your margarita you have an amazing cocktail to enjoy.

INGREDIENTS

2 shots Don Juan tequila

1 shot triple sec

1/2 shot lime juice

2 tsp Elderflower cordial

1/2 tsp lemon zest

Ice for shaking

Ice for the glass


METHOD

Combine tequila, triple sec, lime juice, elderflower cordial, lemon zest and ice in a shaker.

Shake until the shaker is frosted.

Pour over an ice-filled glass and garnish with a lime slice or wedge.


ANGAS PARK Dried Apricot Sorbet

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.


Peach Rose’ Sangria

This cocktail gets its tint from wine-coloured nectar by Alain Milliat & delivers with its fresh subtle almond flavours alongside a delicate bitterness in contrast to the sweet fruits.

INGREDIENTS

1 (750-milliliter) bottle rosé wine

3/4 cup vodka*

1/2 cup Alain Milliat Vineyard Peach Nectar

6 tablespoons thawed frozen lemonade concentrate

2 tablespoons sugar

1 pound ripe peaches, peeled and sliced

1 (6-oz.) package fresh raspberries**

2 cups club soda, chilled


METHOD

Step 1
Combine first 5 ingredients in a pitcher; stir until sugar is dissolved. Stir in peaches and raspberries. Cover and chill 8 hours.

Step 2
Stir in chilled club soda just before serving.

Step 3
*Peach-flavored vodka may be substituted. Omit peach nectar.

Step 4
**1 cup frozen raspberries may be substitute


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.


Lemon Raspberry Yoghurt cake

There’s nothing our Lemon & Raspberry Yoghurt cake can’t fix 🍋🍰
Our go-to afternoon treat, add fresh raspberries and a touch of icing sugar for an extra pop of sweet and sour! Special thanks to Margaret River Dairy Extra Creamy Yoghurt for making this cake pop!

INGREDIENTS

250g Softened butter
1 1/4 cups Caster sugar
3 large eggs
3/4 cup Vanilla yoghurt
Juice & Zest from 2 lemons
2 1/2 cups sifted Plain flour
1 tsp baking powder
1/2tsp bicarb of soda
1/2 cup milk

Frozen Raspberries & Fresh to Garnish

METHOD:

Beat butter & sugar until light and creamy 5+ minutes
Add eggs, yoghurt and lemon juice and zest.
Fold in flour, baking powder, bicarb and milk until well blended. Add frozen raspberries lightly, do not over mix. Place into 8″cake tin or loaf pan. Into oven 175’c fan bake for 35-45mins or until skewer comes out of middle clean, don’t over bake. Should feel springy to touch. Semi cool in pan, then put onto rack for icing.
Combine 1 cup mixed icing sugar and approx 1/3 cup lemon juice and tsp lemon zest, pour over cake.

Enjoy

Recipe courtesy of @LeonestCatering


Maple glazed beetroots with macadamias and cress salad

INGREDIENTS

2 beetroots, peeled, cut into wedges

2 tsp balsamic vinegar, plus extra to drizzle

2 tsp olive oil, plus extra to drizzle

3 thyme sprigs, leaves picked

3/4 cup (75g) walnuts

1 tbs maple syrup

75g mild Daffanois blue cheese (such as gorgonzola dolce), crumbled

Watercress, to serve


METHOD

1. Preheat the oven to 180°C and line a large baking tray with foil. Place beetroot, vinegar, oil and thyme in a bowl. Season, then toss to coat. Place on baking tray and roast for 50 minutes or until cooked through. Cool completely on tray.
2. Meanwhile, line a separate baking tray with baking paper. Toss walnuts in maple syrup, then roast for 12 minutes or until golden. Cool completely on tray.
3. Arrange watercress on a serving plate, top with beetroot, maple- roasted walnuts and cheese. Drizzle with a little extra oil and balsamic, then serve.


Spring Vegetable Tart

INGREDIENTS

2 sheets butter puff pastry
1 egg, lightly beaten
1 tub (150g) roasted capsicum and pecorino dip (or other vegetable dip) 6 baby zucchini, halved lengthways
3-4 (120g) yellow squash, thinly sliced with a mandoline
1 bunch asparagus, thinly sliced lengthways with a mandoline
150g goat’s cheese
Extra virgin olive oil, to serve
Balsamic vinegar glaze, to serve
Mixed herbs, to serve


METHOD

Preheat oven to 200°C. Line a large baking tray with baking paper.

To make tart case, place pastry sheets side by side on the lined tray. Brush egg wash along the long edge of one sheet, then overlap with the other by 2cm to create a large single sheet measuring approximately 36cm x 20cm.

Fold and pinch all four sides to make a 2cm border, pushing down to seal. Brush border with egg wash. Using a fork, prick the base of the tart all over.

Place in oven and bake for 20 minutes or until the pastry is golden.

Remove from oven and spread base of pastry with dip.

How to prepare puff pastry

Meanwhile, place vegetables in a large bowl. Pour boiling water over vegetables, steep for 1 minute to blanch, then drain and pat dry with kitchen paper.
Scatter vegetables over tart and crumble over goat’s cheese. Drizzle with oil and vinegar glaze. Serve with mixed herbs.


Muesli Bar Slice

INGREDIENTS

1 cup Sunbeam Sultanas

1 cup Angas Park Dried Apricots, diced

1⁄4 cup oat bran

1 cup rolled oats

1⁄2 cup bran cereal

1⁄4 cup Sunbeam sunflower kernels

1⁄4 cup plain flour

60g butter or margarine

1⁄4 cup honey

2 tbsp brown sugar

1 egg

1⁄4 cup milk


METHOD

In a large bowl mix together the apricots, sultanas, oats, oat bran, bran, sunflower kernels and flour.

Melt the butter or margarine, honey and brown sugar in the microwave for 1 minute and add to the dry ingredients.

Stir in the egg and milk until well combined.

Press into a greased and lined slice tray (28cm x 18cm x 3cm) and bake for 15 minutes.

Cut into slices when cooled.

Prep Time: 10 minutes Baking Time: 15 minutes Serves: 15 slices


Spanish Style Sardine Brushetta

We’re ready to bring out our Spanish Style Salad with Sardines this weekend! From ‘ Tin to Table’ this vibrant recipe will turn even the biggest cynics into sardine lovers 👌

INGREDIENTS

1-2 servings
1 can King Oscar King Oscar Oakwood Smoked Sardines in Extra Virgin Olive Oil, drained, oil reserved
5 cups prepared mixed salad greens
1 oz prepared piquillo or roasted red peppers
10-12 Spanish style olives
1/2 small red onion, sliced very thin
1 oz shaved Manchego or Parmesan cheese
1 oz slivered almonds
Dressing

2 tbsp fresh lemon juice
1 tsp lemon zest
Reserved oil from sardines
Salt and pepper to taste


METHOD

Break fish into bite-size chunks.
Whisk dressing ingredients until combined and toss with fish and salad ingredients.
Top salad with cheese and slivered almonds, serve immediately.