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Recipe for 1 – 56×36 Square Ring Raspberry Confit Ingredients Ravifruit Raspberry Puree 225g Ravifruit Blueberry Puree 115g Ravifruit IQF Raspberry Crumbs 115g Sugar 65g Pectin NH 8g Lemon Juice 7ml 200 Bloom Gelatine Powder 2g Ravifruit Blueberry Puree 20g Method Rehydrate the gelatine with the 20g of blueberry purée. Heat the purées and RAVIFRUIT […]

Strawberry Sponge Ingredients Ravifruit Strawberry Puree 400g Egg Whites 200g Dried Egg White Powder 10g Sugar 100g Flour 260g Baking Powder 8g Method Whip up the RAVIFRUIT strawberry purée, egg whites, egg white powder and sugar till a strong meringue. Mix in the flour and baking powder. Spread out on a 60×40 baking mat. Bake […]

Crispy Lotus Layer Ingredients Crushed Lotus Cookies 300g Milk Chocolate Power 41 250g Olive Oil 10ml Method Melt the chocolate and mix all ingredients together. Spread out on 4 mm. Add one layer of sponge. Kalamansi Sponge Ingredients Ravifruit Kalamansi Puree 400g Egg Whites 200g Dried Egg White Powder 10g Sugar 100g Flour 260g Baking […]

Hazelnut Crispy Ingredients Feuilletine 250g Toasted Hazelnuts 50g Milk Chocolate Power 41 OR 823 * 250g Olive Oil 10ml Method Melt the chocolate and mix all ingredients together.Spread out on 4mm. Add one layer of sponge. Apricot Sponge Ingredients Ravifruit Apricot Puree 400g Egg Whites 200g Dried Egg White Powder 10g Sugar 100g Flour 260g […]

Serves: 4Prep/Cook Time: 30 Mins CookingCuisine: French Ingredients 2 Barossa Fine Foods Double Smoked Kransky 150gm Swiss Brown Mushrooms, thickly sliced 1 Clove of Garlic, finely chopped 1 tbls Olive Oil 30gm Butter 1 Egg, beaten Extra Thyme, to serve PASTRY 250gm Plain Flour 200gm Butter, chilled & cut into cubes ½ tsp Sea Salt […]

Serves: 4Prep/Cook Time: 30 MinsCuisine: American Ingredients 200gm Barossa Fine Foods Pastrami, thinly sliced 8 slices Sour dough or Rye bread 200gm Sauerkraut 2 Dill pickles, sliced 200gm Swiss Cheese Butter Russian Dressing Russian Dressing 1 Cup Good Quality whole Egg Mayonnaise 2 tsp Horseradish 1 tbls Worcestershire sauce ¼ Cup Sriracha sauce 2 tbls […]

Serves: 4Prep/Cook Time: 15 minutesCuisine: Australian Ingredients 200gm Barossa Fine Foods Smoked Wagyu Beef 4 Sourdough Rolls 1 Bunch Watercress 2 Green Apples 1 tbls Mayonnaise 1 tsp Wholegrain Mustard Butter Black Pepper Extra Herbs, for garnish (optional) Method To make the remoulade, slice the green apples with a knife & cut into julienne, or […]

With buttery, flaky pastry cases and a decadent filling of rum soaked dried fruits and pecans, these fruit mince tarts are perfect for a Christmas treat or to give away as a gift. Make the fruit mince at least two days ahead, but even longer (up to a month), if possible. The longer the fruit […]

Traditional Fruit Mince Tarts made with Sweet Vanilla Bean shortcrust pastry, the perfect addition to any Christmas festivities. Serves: 24Prep/Cook Time: Prepare Fruit mince at least 1 day ahead of baking Ingredients • 2 x 435g Carême Vanilla Bean SweetShort Crust Pastry defrosted• 240g cored & grated apple (Granny Smith)• 120g melted unsalted butter• 180g […]

These fruity, nutty delights are encased in sweet, crisp, vanilla bean sweet shortcrust pastry and topped with cranberries, pistachios, and lashings of rich, dark chocolate. They’re the perfect gift for the sweet tooths in your life, and a great accompaniment to coffee or red wine at the end of a long Christmas Day. Serves: 20 […]

A fudge brownie base topped with a chocolate crunch layer, decadent chocolate mousse with a refreshing orange insert finished with a red glaze and Christmas tree décor. Makes: 1 (serves 8-10) | Prep Time: 150 minutes Chocolate Brownie Ingredients 40g (1.41oz) unsalted butter 80g (2.82oz) Callebaut 811 Dark Couverture 54.5% (A) 35g (1.23oz) caster (superfine) […]

Prep Time 15 minutesCook Time 6 hoursTotal Time 6 hrs 15 minutes Ingredients 250g raisins 250g currants 185g sultanas 150g mixed peel 250g suet or vegetarian suet 250g breadcrumbs 90g flour 12g mixed spice 2 whole eggs 180g demerara sugar 275ml beer 40ml dark rum 40 ml brandy Instructions 1. First combine all the dry ingredients.2. Stir them up.3. Add […]

Prep Time 30 minutesCook Time 12 minutesTotal Time 42 minutesServings 18 cookiesAuthor: Pepe Saya Buttery – Based on Chef David Lovett’s Recipe Ingredients 100g round of Oomite Butter softened 200g brown sugar loosely packed, 1 tablespoon cocoa powder, 1 teaspoon vanilla extract 1 egg 130g plain flour 1/2 teaspoons baking powder 1.5 cups milk chocolate chips Instructions Preheat oven to 180º C and […]

Prep Time 10 minutesCook Time 20 minutesTotal Time 30 minutesServings 4Author: Harper Slusher of Simply So Healthy Ingredients 4 egg whites 2 1/2 Tablespoons parmesan cheese, 1/2 Tablespoon parmesan for garnish, 2 teaspoons water 1/2 teaspoon salt 1/2 teaspoon parsley finely chopped Truffle Oil to taste Instructions Preheat oven to 400º F. Spray two muffin pans with an oil of your choice. In a small bowl, whisk together egg whites, water, and salt until combined. […]

Classic roast lamb treated to a sweet truffle honey glaze. Prep Time: 5 minutesCook Time: 2 hoursTotal Time: 2 hours 5 minutes  Serves: 6  Ingredients: 2 Onions sliced Leg of lamb 1.75kg Olive Oil or Stonebarn Truffle Oil 1 jar of Stonebarn Truffle Honey Handful of Rosemary Instructions: Heat the oven to 200c/fan 180c/gas 6. Put onions in a roasting tray with […]

Ingredients Lesaffre Brioche Premix 1000g Unsalted Butter 150g Compressed yeast 60g or SAF Gold dry yeast 24g Water+\- 390 ml Method Mixing Spiral add ingredients to a bowl and mix till fully developed Divide and rest for a few minutes Mould into required shapes Prove Bake @ 210 deg C with steam.

Add some flair to your next BBQ with these satay chicken skewers! These skewers will transport you to the world of Asian Hawker markets, all from the comfort of your backyard. They’re crispy, smokey and oh-so-very flavoursome. Serves 4 Peanut Free, Gluten Free, MSG Free, No Colouring and No Artificial Additives. Ingredients 800g chicken thighs […]

Serves 4 Ingredients 200g Mrs Tran’s Kitchen Ginger Prawn Dumplings 4 cups chicken broth 5cm ginger, unpeeled 2 tsp soy sauce 4 garlic cloves, smashed ¼ tsp sesame oil 3 stalks of spring onion, sliced in half 2 tbsp spring onion, for garnish Method Bring all soup ingredients to a boil. Simmer on low for […]

Gluten Free, Peanut Free, MSG Free, and Vegan.Serves 3 Ingredients 1 block of tofu, firm or extra firm Spicy Hoisin Sauce 1/2 cup Mrs Tran’s Kitchen Hoisin Sauce 1/2 teaspoon (or more) Mrs Tran’s Kitchen Sate Chilli Oil. (Note: This can be omitted for a non-spicy version) 1/4 cup water Method Cut the tofu into […]

Serves 10 Ingredients 20 Mrs Tran’s Kitchen Sandwich Buns (Baos) 1½ Cucumber 8 sprigs of spring onion ½ cup Mrs Tran’s Kitchen Hoisin Sauce 1 pork belly, skin on (800 – 1.2kg) 1 ½ tbsp Shaoxing wine 1 tsp Chinese five-spice powder 1 tsp white pepper ½ tsp salt 1/3 tsp sugar 1 tbsp white […]

Talk about a showstopper! Introducing the Pavlova Ice Cream Cake with Salted Caramel starring Maldon Sea Salt. From the creative mastermind that is Kirsten Tibballs.  Almond Chocolate Pavlova Ingredients 3 (70g) large egg whites ½ tsp cream of tartar Pinch of Maldon Sea Salt 160g caster sugar ½ tsp white vinegar 1 tsp water 1 […]

Australian Callebaut Ambassador Kirsten Tibballs shares an innovative way to incorporate Callebaut Remastered with this moulded chocolates recipe. Presenting her spectacular Buccaneer Tea Ganache Moulded Chocolates.Makes 200 individual moulded chocolates using the CW2022 half-sphere mould 30mm. Mould Decoration Ingredients 10g pink oil-soluble colour 1g white oil-soluble colour 100g Callebaut Cocoa Butter 10g orange oil-soluble colour […]