Peach Rose’ Sangria

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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

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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

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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

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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

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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

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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

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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.

Ultimate Espresso Martini 🍸

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Time to shake up your cocktail hour with the Ultimate Espresso Martini 🍸
We’ve fallen in love with our latest discovery, Maggio’s Coffee pods @maggioscafe! This little baby couldn’t be easier, and will have you looking like a cocktail pro!

INGREDIENTS

For the sugar syrup
100g golden caster sugar

For the cocktail
Ice
100ml vodka
50ml freshly brewed Maggio’s Intenso Coffee capsules
50ml Kahlua
Coffee beans (optional for garnish)


METHOD

Fill a cocktail shaker with the ice cubes then add all other ingredients. Shake and strain into a cocktail glass and garnish with coffee beans!

Tom Kha Gai Soup (Thai Coconut Chicken Soup)

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A delicious Asian infusion chicken soup that will soothe the soul and warm the belly. Tridents Coconut cream is a quality cream that will give this soup a superior taste and the 100% natural Aneto chicken broth, made with only bone in free range chicken and the freshest vegetables that make this delicious & authentic.

INGREDIENTS

400 ml can Trident Coconut Cream
800 ml of Aneto chicken broth
1 lemongrass stem, trimmed and cut into four
4 kaffir lime leaves (optional)
2 spring onions, sliced on an angle
250 g chicken breast, diced
8-12 small button mushrooms, halved
½ teaspoon salt
1-11/2 tablespoons lime juice
1-11/2 tablespoons fish sauce
1 large chilli
4 lime wedges


METHOD

In a wok combine coconut cream, chicken broth, lemongrass, lime leaves if using, and white parts of spring onion. Slowly bring to the boil and simmer for 2 minutes.
Add chicken, mushrooms and salt, and simmer for 5 – 10 minutes.
Season to taste with lime juice and fish sauce.
Serve garnished with spring onion greens and a lime wedge.
Serves 4

Ultimate Banana Bread

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INGREDIENTS
4 ripe bananas mashed

1/2 cup of golden syrup

125g salted butter at room temperature

180g brown sugar

2eggs lightly beaten

1 3/4 cup plain flour

1tsp bicarb of soda

1tsp baking powder

1tsp vanilla extract

1tsp cinnamon

1 cup Sunbeam walnuts

½ cup Sunbeam raisins


METHOD

Preheat oven 160’c fan bake. Beat the sugar and butter until creamy then add the eggs, vanilla & cinnamon and beat until mixed. Add the rest of the ingredients and mix well with a spatula. Lightly grease a loaf tin and line with baking paper. Then pour the mixture in and cook for approx 55mins or until a skewer comes out of the middle clean. Cool in the tin and then slice to serve!