NEWS

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: πŸ—’οΈ β € 1 garlic clove, whole 250ml dry white wine 350g Emmental, cubed 400g … Read More

Sticky Date & Fig Pudding with Butter Scotch Sauce

Its moist, its fluffy & it’s so yummy! ❀️ πŸ‘… πŸ˜‹ β € What you’ll Need: πŸ—’οΈ β €2 cup (300g) seeded Angas Park dried dates, finely chopped β €1/2 cup (100g) Angas Park dried figs, finely chopped β €1 cup (250ml) water πŸ’¦ β €1 cup (220g) firmly packed light brown sugar β €90 gram butter, chopped coarsely β €1 teaspoon … Read More


Have you tried JEAN PERRIN GOAT’S MILK RACLETTE?

As the weather starts to cool we start to crave foods that are warming and thats how you enjoy raclette, commonly used for melting based on heating the cheese and scraping off the melted part so you can enjoy that beautiful stream of cheese theatre. Made by Jean Perrin in the eastern part of France … Read More

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 ΒΌ cup roughly chopped garlic chives Lime, to serve Toasted peanuts, to serve PAD THAI SAUCE … Read More