Recipes Blog

A traditional Cornish Pasty is real comfort food for chilly, wintry times. Served from the oven, with golden brown shortcrust pasty and a delicious and traditional filling of beef, and potatoes and seasoned and served with our rich Outback Tomato Chutney!          cpyright Juleigh Robins

Just the thing for an easy , economical and super tasty meal featuring our best selling Provenance Mango & Rivermint Relish Makes about 20 baby samosas ( or you could make about 10 larger ones)

Making Ann's Saltbush Damper on a freezing cold Melbourne Day was just the ticket to warm us up! And eating slabs of it with lashings of butter just made it heavenly. The recipe makes a large Damper and you can cut the recipe in half if you wish. Do have a go at making Ann's fabulous Damper, yourself - look's like a lot of instructions but it isn't as Ann has generously provided instructions for cooking in an oven or over coals ! Wow, how good is that! Here's is the recipe courtesy of Anne who owns and operates Rippanleigh...

This is a fantastic looking and very tasty lavoche - a paper thin ‘crispbread’ that can be served with soup, dips, cheese and pates. It will keep for a week if stored in an airtight container. This one is sprinkled with pure ground Pepperberry and some sesame seeds which are optional.   2 ½ cups (345g) plain flour 2 teaspoons salt 2 teaspoons castor sugar 1 teaspoon ground Pepperberry 2 tablespoons unsalted butter 2 teaspoons (10ml) milk 3 tablespoons (60ml) water 1 egg yolk 2 teaspoons sesame seeds A little extra Pepperberry for sprinkling   Using a paddle attachment on...