Recipes Blog

We tasted these at a friend's dinner party and these crisp, tender zucchini wedges are just so good! They are truly addictive and one of the best ways by far to cook zucchini. It’s healthy, nutritious and completely more-ish! This recipe will make 4 serves as a side dish - but they are so good just on their own!   4 zucchini, washed, dried and quartered lengthwise  1/2 cup freshly and finely grated Parmesan 1/2 teaspoon Anisata 1/2 teaspoon Lemon Myrtle  1/2 teaspoon Mountain Pepper 1/2 teaspoon thyme  1/4 teaspoon garlic powder  Wild herb Salt and freshly ground black pepper,...

This is such a lovely dish we created to use all the turkey that was left, that we cooked at Christmas. Like most people we cooked way more than could be eaten on the day because we love to keep eating it over a few days - whether it's simply on toast with lashings of butter or used in a dish like this. It is so good! It's the sort of recipe you'd expect from Yotam Ottolenghi - it's a fusion of Middle Eastern and what we think of as Persian spices, but of course we have subverted this to use...

The Davidson's Plum provides an unexpected tartness to the sorbet in contrast to the sweetness of the peaches. A lovely and refreshing dessert. 11/2 cups castor sugar (or substitute) 2 teaspoons (8 g) Davidson's Plum Superfruit Powder 1 cinnamon stick (optionasl - do not use cinnamon powder) 1/3 cup sparkling white wine (or water) juice of 1 lime 4 large white peaches (other peaches are fine but the white peaches let the Davidson's Plum magnificent colour shine through) Combine the sugar, cinnamon stick and sparkling wine in a saucepan and bring to the boil. Add the peaches and boil for...

This is a lovely soft meringue version of a traditional pavlova that can be rolled around a luscious filling. Soft Wattleseed Pavlova 250g egg whites ( approx 6 large eggs) pinch salt 375 g sugar  2 teaspoons wattleseed 1 tablespoon boiling water 2 teaspoons white vinegar 2 teaspoons cornflour Wattleseed and Honey Cream 300ml cream 2 teaspoons wattleseed 1 tablespoon boiling water 1 tablespoon (or to taste) honey Fruits - we used peaches and strawberries    Preheat the oven to 160C. Pour the tablespoon boiling water over the2 teaspoons of Wattleseed and allow to infuse and cool to room temperature....