Recipes Blog

Are you a sucker for the traditional apple and rhubarb crumble to top off a meal? Or maybe you grow your own rhubarb in your vegie patch and have a glut you need to use up. Either way, there are plenty of ways you can use rhubarb in your desserts. Take this upside-down rhubarb and marmalade cake, developed by Kerrie Worner for Home Beautiful for example. It’s easy to make and delicious to boot. But here is where we add the native food twist!  You simply line the base with rhubarb (which becomes the top!) and finish off with a drizzling...

If you like risotto but wish there was a simpler way to make it then this easy and foolproof recipe is for you.  To get the best result ensure that you use a good Italian Carnaroli or Arborio rice - we love Ferron brand Carnaroli. We learned this way of making Risotto from the revered rice-man himself Gabriele Ferron and we thoroughly recommend it. Serves 4 600g pumpkin, cut into 1-2cm cubes 6 tablespoons olive oil 1 onion, finely diced 2 cups (420g) Carnaroli or Arborio rice 6 cups (11/2litres) vegetable or chicken stock 21/2 tablespoons unsalted butter 1 garlic...

Classic sausage and mash served with our artisan made Chilli Pepperleaf Jam  gravy  and peas. A simple yet hearty and flavoursome version of ‘bangers and mash’ that everyone loves.

This rich and robust Slow Beef in Guiness and Bush Tomato served with a Parsnip Mountain Pepper Mash, will warm you on the coldest winter night. Don't forget to fortify the cook with a glass of Guiness too!