This is a beautiful salad to serve in individual glasses or small bowls when entertaining friends and family over summer. It’s the perfect New Years Eve celebration entree! This is one of those recipes you can adjust to feed as many or fewv as you like. Allow about a 2cm slice of watermelon per peron […]

Summer sings of barbeques and this week we’re throwing veggies on the grill. We’ve kept it simples and kissed them with garlic infused olive oil and dried oregano. Here’s what’s in our mixed grill! Eggplant, sliced into 2cm thick slices Zucchini, sliced lengthways Red and yellow capsicums, cut into quarters, seeds removed Large Red chilli,

Serves 6 – 8 as a side. We love long lunches with our loved ones at this time of year and this salad is perfect for long afternoons the sunshine! Add a couple of grilled chicken breasts to make a meal out it! 250g mixed salad leaves 6 baby cucumbers, thinly sliced 3 tomatoes, cut

We are celebrating Victorian strawberries this week, and with Christmas just around the corner, a trifle is a great way to enjoy them! You need to plan ahead and set the first two layers separately, but it’s worth it. We’ve gone all out and made our raspberry jelly, but we’ve used premade custard and chocolate

This Christmas or New Year, impress your friends with this simple combination of peaches and red wine. When there are only two ingredients, you need the best ingredients you can find, and our Golden Queen or Clingstone peaches are the best you will find! Slice your peaches by cutting off the cheeks and then slicing

Serves 6 as a side The good-old roast potato is a classic on the Christmas dinner table, but we’ve taken it up a notch with our favourite brand of goose fat. You can also use duck fat or olive oil. 1 kg kipfler potatoes 8 shallots 1/2 cup goose fat 6 sprigs Rosemary 1 head

We are celebrating cherries this week and with Christmas just around the corner we just had to bake a cherry pie! To create texture we’ve used a combination of frozen and fresh cherries. And to make life easier we’ve used frozen puff pastry because, lets face it, our all butter puff from Carême is the

This sunny baked corn will brighten your day! 4 corn cobs Olive oil Coarse salt & pepper 1 heaped tbsp butter 1 chilli, chopped Handful fresh coriander, roughly chopped Simply peel back the husk, dispose of the hairs, and ties the ends of the husk with cooking twine. Rub corn with olive oil and season

We love the freshness of a good guacamole and fresh salsa! You don’t have to char the corn, but it’s really tasty. You can do it quickly peeling back the husk and hairs and holding it over a gas flame. Make sure you keep an eye on it; it seems to take a long time