Monthly Archives

September 2022

Garlic and Chilli Butterflied Prawns

By | Recipes | No Comments

Nothing signals the warm, relaxed days of summer quite like prawns cooked on the barbecue. Enjoy these with a salad or just as they are.

Cook Time: 2 Hours |  Serves: 4


1 head garlic, cloves peeled
3 large sweet chillies, seeds removed
1 birdseye chilli, seeds removed
100 ml extra virgin olive oil
Salt and freshly ground black pepper
16 king green prawns
1 cup flat leaf parsley, finely chopped
Zest (finely grated) and juice of 1 lemon


  1. Preheat oven to 180C.
  2. In a small roasting dish place garlic, chillies and olive oil and cook until the garlic is very tender and the chillies have blackened, approx. 15 – 20 minutes. Remove from oven, cool completely and then blitz in a food processor.
  3. To butterfly the prawns, use a serrated knife to slice through the back of the prawns from the head to tail. Remove the vein and open the prawns to lay flat.
  4. Preheat grill pan or barbecue to high.
  5. Place garlic, chilli and oil mixture into a bowl and add parsley and a pinch of salt and pepper. Toss to combine.
  6. Brush prawns with chilli mix and cook flesh-side down for 1-2 minutes until red and lightly charred. Turn and continue cooking until cooked through. Remove from heat and sprinkle with lemon zest.
  7. Squeeze over lemon juice and serve immediately.

Choc Ripple Baileys Fridge Cake

By | Recipes | No Comments

Remember those Choc Ripple Cakes from you childhood? Well now you’re all grown up so we’ve created a 21stcentury version that has the addition of Baileys to make it even better.

Prep Time: 20 Minutes plus overnight to chill |  Serves: 12


23 cm springform cake tin
Vegetable oil for the tin
1 litre chilled cream
150 mL Baileys Irish Cream
2 tsp vanilla extract
2 tbsp icing sugar
3 packets Arnott’s Chocolate Ripple biscuits
50 g dark chocolate block
50 g white chocolate block


  1. Lightly oil the cake tin and line with clingfilm, leaving an overhang for covering the cake. Place a round of baking paper on the base of the tin.
  2. Combine cream, Baileys, vanilla and icing sugar in a bowl and whip until soft peaks have formed. Refrigerate 100g of cream for topping the cake the following day.
  3. Assemble the cake by placing a thin layer of cream on the bottom of the tin. Top with a layer of biscuits and repeat with cream and biscuits until all the biscuits have been used.
  4. Finish with a layer of cream, cover, and chill overnight.
  5. To serve, remove clingfilm from the top of the cake. Invert the cake onto a serving platter and remove the tin, clingfilm and baking paper. Spread the reserved cream on top.
  6. Shave curls of chocolate from each of the chocolate blocks to decorate the top of the cake.

Cherry and Feta Salad

By | Recipes | No Comments

Cherries add a vibrancy of colour and a hit of sweetness to this flavoursome salad

Serves: 12


For the Vinaigrette
3 small shallots, minced
4 ½ tsp Balsamic vinegar
4 ½ tbsp extra virgin olive oil
3 tbsp water
Fresh mint leaves, finely chopped to make 3 tsp
Salt and freshly ground black pepper

For the Salad
300 g rocket, rinsed and dried well
2 small fennel bulbs, thinly sliced
4 cups cherries, rinsed, pitted and halved
300 g feta, crumbled
1 cup almonds, toasted and coarsely chopped (optional)


To make the Vinaigrette
Mix the shallots and balsamic in a bowl.
Whisk in the oil, then the water. Add the mint; season to taste with salt and pepper.

To make the Salad
Combine the rocket, cherries, and fennel in a large bowl. Toss with the dressing.
Divide between plates and scatter each salad with feta and almonds, if using.

Raspberry Marshmallows

By | Recipes | No Comments

Make these sweet treats as a gift for someone special

Cook Time: 45 minutes | Makes approx 30


Cooking oil spray

20 g pure icing sugar, sifted

30 g cornflour, sifted

7 gelatine leaves (10g)

400 g caster sugar

1 tbsp glucose syrup

200 mL water

2 large egg whites (75g)

30 g freeze dried raspberry, half blitzed to a powder

Pinch salt


  1. Line a 25cm square cake tin or baking dish with baking paper.
  2. Mix together the icing sugar and cornflour and sieve one-thrid over the base and sides of the cake tin.
  3. Soften gelatine leaves by placing in a bowl of cold water.
  4. Add water, caster sugar and glucose to a small saucepan. Place on medium heat and stir to dissolve the sugar. Increase the heat and boil, without stirring, until it comes to 125C (hard crack stage).
  5. While the sugar is cooking, place the egg whites and salt in the bowl of an electric mixer with the whisk attachment in place. Beat on a medium-low speed until lightly and frothy. When the sugar reaches temperature increase the speed to medium-high and very carefully and slowly pour the syrup in a steady stream into the egg whites while you continue to whisk.
  6. Squeeze excess water from the gelatine leaves and add them to the mixture.
  7. Whisk on medium-high until tripled in size, light and pillowy but still warm, about 5 minutes. Mix through the dried raspberry powder and pieces.
  8. Pour the mix into the tin and smooth off the top. Dust the top with half the remaining icing sugar mix.
  9. Once cool, cover with clingfilm and set aside in a cool, dry place (not in the fridge) to set.
  10. Turn marshmallow out on a board and cut into squares. Toss with the remaining icing sugar to lightly coat.
  11. Store between sheets of baking paper in an airtight container.

Festive White Chocolate

By | Recipes | No Comments

The colours and flavours of Christmas combine to create a delightful treat

Cook Time: 2.5 hours | Makes 2x 25cm discs


½ cup shelled pistachios

½ cup almonds

¼ cup walnuts, chopped

750 g white chocolate, finely chopped

½ cup dried cranberries

¼ tsp flaked sea salt


  1. Preheat oven to 175C.
  2. Place pistachios, almonds and walnuts in a single layer on a baking tray lined with baking paper. Bake nuts in oven for 5 to 8 minutes or until they are lightly toasted.
  3. Remove from oven and set aside.
  4. When cool, roughly chop the nuts and cranberries.
  5. Line a baking tray with baking paper. Draw a large circle on the baking paper as a guide for the chocolate. Turn baking paper over so that the pencil doesn’t get on the chocolate.
  6. Place 560 grams of chocolate in a heat-proof glass bowl and microwave on high for 30 seconds. Stir chocolate and return to microwave for another 30 seconds, then stir again. Repeat this process until the chocolate is just melted. Immediately add remaining chocolate, stirring it in until chocolate is smooth. Alternatively, slowly melt the 560 grams over a pot of simmering water, remove from the heat and stir through the remaining chocolate until smooth.
  7. Pour melted chocolate onto baking paper and spread it to fill in the circle.
  8. Sprinkle the top of the chocolate with cooled nuts and cranberries. Press the nuts and cranberries lightly into the top of the chocolate and sprinkle with salt.
  9. Refrigerate until fully set.
  10. Cut or break bark into pieces to serve.

Mini Blueberry Pancakes

By | Recipes | No Comments

These light, fluffy and fruity mini pancakes make the perfect addition to school lunches. These will keep in the freezer for up to two months so double or triple the ingredients to make a big batch that you can freeze so you’ll always have a tasty lunch box treat on hand.

Cook Time: 30 minutes |  Approx: 20 Pancakes


200g self-raising flour

1 tsp baking powder

Pinch salt

1 egg

300ml milk

Knob butter for cooking

150g blueberries (fresh or frozen)


  1. Mix self-raising flour, baking powder and salt in a large bowl.
  2. Beat egg with milk, and add to the dry ingredients. Whisk to make a smooth batter.
  3. Gently fold the blueberries through the batter.
  4. Heat a small knob of butter in a large non-stick frying pan.
  5. Drop a teaspoonful of the batter per pancake into the pan. Make 5 to 6 pancakes at a time.
  6. Cook over medium heat until small bubbles appear on the surface of each pancake, then turn and cook for another minute or two until golden brown.
  7. Set cooked pancakes aside to cool while you cook the remainder of the batter.

Baked Chicken Drumsticks

By | Recipes | No Comments

Baked Chicken Drumsticks are the easiest way to get dinner on the table quickly! The skin crisps up in the oven, the seasoning is simple and perfect, and the chicken legs come out juicy every time!

Cook Time: 50 minutes |  Serves: 4


1kg chicken drumsticks

2 tablespoons avocado oil

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon chopped parsley

½ teaspoon salt

½ teaspoon cracked pepper


  1. Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray.
  2. Add all of the ingredients to a large zip top bag and seal. Smush the chicken around in the bag to coat in the seasoning.
  3. Arrange chicken on the baking sheet and bake for 40-45 minutes or until a thermometer reads 165 degrees.
  4. Serve immediately.