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

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What you’ll Need: šŸ—’ļø ā €

Ā½ 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 

Ā½ 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: šŸ—’ļø ā €

Ā½ cup Angas Park diced dates

Ā¾ cup wholemeal flour 

Ā¾ cup self raising flour 

Ā¼ cup white sugar 

1 tsp baking powder

Ā¾ cup fresh orange juice 

1 tsp orange rind 

ā…“ 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

Date, Prosciutto and Blue Cheese JaffleĀ 

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This is no ordinary jaffle!

What you’ll Need: šŸ—’ļø ā €
PasteĀ 

1 200g packet of Angas Park medjool dates

ā…› maple syrup 

JaffleĀ 

1 loaf of bread

1 100g prosciutto sliced

1 150g blue cheese 

8 sage leaves 

Sea salt 

Ground black pepper

Extra virgin olive oil spray 

METHOD

Date Paste:

  1. Boil water and empty angas park dates into a bowl. Cover dates with boiled water and leave for 5 mins.Ā 
  2. Drain water from dates and place into a bowl adding maple syrup. Mush dates with a spoon,Ā  mix to turn into a paste.Ā 

Jaffle:

  1. Turn on jaffle sandwich maker to heat up. Take a slice of bread, spread a small dollop of date paste, add 2 slices of prosciutto, blue cheese and another slice of bread on top.
  2. Spray jaffle maker with olive oil spray and place sandwich with 2 sage leaves on top. Close jaffle maker to press the sandwich and cook for up to 5 mins.
  3. Repeat the process to make multiple sandwiches.

Coconut, Flaked Almond and Sultana Bars

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What you’ll Need: šŸ—’ļø ā €

3/4 cup Sunbeam sultanas 

1 Ā½ cups of rolled oats 

1 cup of shredded coconut 

Ā½ cup of almond flakes 

Ā½ cup of sesame seeds 

100g of butter, chopped

ā…“ cups of honey 

ā…“ cups of brown sugar 

ā €

METHOD

  1. Line a 2-3 cm deep tray with baking paper so it goes over the edge. 
  2. Combine dry ingredients into a bowl apart from brown sugar.
  3. Place wet ingredients and sugar into a small sauce pan on medium heat. Mix until combined and bring to boil then allow to cool for 5 mins until thickened. 
  4. Pour caramel into a bowl and mix through. Add mixture to tray evenly, pressing to compact. 
  5. Refrigerate for 3 hours, remove and slice into bars.

Bacon Ranch Corn RibletsĀ 

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Thank you TikTok for another delicious food trend! Corn gets a make-over with this finger licking saucy rib experience.

What you’ll Need: šŸ—’ļø ā €

1 x 250ml Paul Newmanā€™s ranch dressingĀ 

4 whole corn cobs 

1 lime (optional)

300g of diced bacon 

1 handful of Parsley 

1 tsp Smoked Paprika

2 tsp Garlic Powder

2 tsp Sea salt 

1 tsp Ground Black Pepper

Ā¼ cup Extra virgin olive oil

METHOD

  1. Chop corn into 4 quarters per cob to create riblets and place onto bake sheet.Ā 
  2. Combine olive oil, salt, pepper, paprika and garlic powder in a bowl and mix.
  3. Preheat oven 180Ā°c, brush mixture on corn for 20 minutes.
  4. Heat a small frying pan and cook diced bacon until crispy. Dice parsley coarsely and place to the side.
  5. Serve corn riblets topped Paul Newmanā€™s Ranch dressing, crispy bacon and parsley.Ā 

Smoked Salmon BruschettaĀ 

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Brushetta is not always about the tomatos! Smoked salmon makes it all amazing!

What you’ll Need: šŸ—’ļø ā €

1 x 100g Ocean Blue Smoked SalmonĀ 

Bread loaf of choice (Sourdough recommended)

1 x 400g Punnet of cherry tomatoes

1 x Handful of basil Ā 

1 x Red onionĀ 

1 x Garlic bulb

1 x Lime

Sea salt 

Ground Black Pepper

Extra virgin olive oil 

Balsamic vinegar

METHOD

  1. Cut cherry tomatoes in half, dice red onion then drizzle olive oil over ingredients followed by the juice of a whole lime. Season with salt and pepper, mix and leave in the fridge for 20 minutes.Ā 
  2. Set oven to 200Ā°c and toast bread for 10 min. Pick basil leaves and place to side.
  3. Take bread while still warm and rub a cut clove of garlic over each side. Place ocean blue salmon strips onto bread.
  4. Top with bruschetta mixture, basil and serve with extra olive oil and balsamic vinegar.Ā 

Tom Yum Goong Seafood SoupĀ 

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Noodle hacks are all the rage, with a flavour base like this the just add protein makes sense!

What you’ll Need: šŸ—’ļø ā €

3 Trident tom yum goong soup packets  

6 scallops

400g prawns

1 stick of lemon grass

9 cherry tomatoes 

Sea salt 

2 tsp black peppercorns 

Vegetable oil

Sesame oil

METHOD

  1. Dice garlic, add to frying pan with vegetable oil on medium heat.
  2. Add scallops, deshelled prawns cooking for up to 10 minutes until golden brown. 
  3. Boil 1.2 L of water with a lemon grass stick, cherry tomatoes halved, peppercorns and salt for 10 mins. Add noodle chips and boil for 3 minutes stirring regularly.
  4. Add flavouring sachets, stir thoroughly until dissolved then remove from the stove.
  5. Serve soup in a bowl with a dash of sesame oil. 
  6. Add desired amount of scallop, prawn and vegetable toppings.

Raw Apricot and Ginger bars

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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 7ā€ 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

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Bottlegreen Elderflower Cordial offers the clean, crisp taste of delicate elderflowers handpicked from English hedgerows.Ā 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

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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 purƩe 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 45Ā°Ā 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.