Category: Recipes

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Lime and Kiwi Sparkles Cocktail

If you’re enjoying a decadent Mother’s Day lunch or dinner, why not complement it with this sweet and bubbly cocktail recipe. The Lime and Kiwi Sparkles is a fun and fizzy mix of kiwi, lime, simple syrup, vodka and sparkling water and is an easy cocktail recipe to celebrate mum this weekend. 

Ingredients:
Serves 4
• 1 kiwi, diced 
• 1 lime, juiced 
• 1 ½ shots simple syrup 
• 4 shots vodka 
• 1L sparkling water 

Lime and Kiwi Sparkles Cocktail



Method:

For the simple syrup:
1. Combine 1 cup sugar and 1 cup water in a small saucepan until sugar has dissolved.

For the Cocktail:
1. Prepare the sparkling water: Carbonate 1 bottle of cold water.
2. Crush the kiwi and lime juice in a jug. Add in simple syrup and stir.
3. Serve a quarter of the fruit mix in each glass and add 1 shot of vodka.
4. Top up with ice cubes and sparkling. Garnish and serve over ice.
Tip: muddle the lime and kiwi together to better release the flavours – Enjoy!

This cocktail recipe was kindly shared with us by Sodastream. 

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Mother’s Day Recipe: Mushroom Risotto with Pinot Gris

Risotto is a decadent dish that would make a fantastic entree or main dish for Mother’s Day, especially this mushroom-flavoured, creamy, cheesy version with Pinot Grigio or Pinot Gris. 

Ingredients:

  • 1½ cups Arborio rice
  • 450g mushrooms of choice – sliced
  • 5-6 cups chicken stock 
  • ½ cup Pinot Gris
  • 2 shallots – chopped (Don’t cut too finely.)
  • ⅓ cup grated Parmesan cheese
  • 4 tbsp butter
  • Salt and pepper, to taste
  • 2 tbsp olive oil



Method:
1.    Place stock in a saucepan over low heat. It should simmer very gently, not bubble or boil.

2.    Take half the butter in a large frying pan and place it on low heat. Once melted and foaming, add the mushrooms. Season with salt, then stir to coat well in butter. Cook, occasionally stirring until they are browned. Transfer the mushrooms and any pan juices to a bowl.

3.    Return the frying pan to heat and pour in the olive oil. Once hot, tip in the shallots. Cook on low heat, stirring regularly, for 10 minutes, until softened. Then, pour in the Arborio and stir until every grain is slick.

4.    Allow the rice to get slightly golden, and then pour in the wine. Let the rice fully absorb the wine. The alcohol is going to burn off, and only the flavour will be soaked up by the rice.

5.    When the wine has been completely absorbed, add a ladle of hot stock. Stir, allow the stock to be absorbed. As you stir the rice, you encourage it to release its starch, turning the liquid in the pan into a beautiful sauce. Keep stirring and adding more ladles of stock until each is absorbed.

6.    After you add the last ladle of stock to the pan, add the reserved mushrooms, the remaining butter and the cheese. Stir till everything is beautifully incorporated, ladle out onto plates and serve immediately!

Modify it to your liking – you can always add peas, ham, chicken… the possibilities are endless!


This recipe was kindly shared with us by Nitesh Bhatia, the CEO founder of Just Wines. Learn more at www.justwines.com.au, and check out their Facebook page.    

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Mother’s Day Recipe: Chamomile Porridge with Red Wine Poached Prunes

Porridge. It’s good for you and we all know we should eat more of it, but quite frankly it’s not a sexy food, and often reminds many people of their grandparents. But I bet nanna never had porridge like this before! Simply add red wine poached prunes and…ta daa – sexy breaky!


Ingredients:
Serves 3-4

  • 4 chamomile tea bags
  • 2 cups quick oats
  • ​4 cups full cream milk
  • 1 tbsp semolina 
  • 2 tbsp brown sugar 
  • 2 tbsp flaked almonds 


For poached prunes:

  • 2 cups pitted prunes
  • ​1 cup of light red wine
  • 2 tbsp brown sugar
  • 2 slices orange peel
  • 1 star anise
  • 1 cardamom pod 

Extra milk to serve



Method:
1. Place the ingredients for the poached prunes into a saucepan and stir to combine. Place over medium heat for 10 minutes or until the liquid has reduced to about half, stirring periodically. Remove the star anise, orange peel and cardamom and discard. Set aside the prunes to cool. 

2. Place the tea bags into 1 cup of boiling water and allow to steep for 5 minutes. Remove the tea bags and discard. 

3. ​Place the oats, brown sugar, semolina, milk and chamomile tea into a medium saucepan. Place over low-medium heat and stir continuously until it thickens up (about 5 minutes). 

4. Serve the porridge topped with poached prunes and flaked almonds. Add a drizzle of extra milk. 

This recipe was kindly shared with us by Michelle Sanchez. Check out more of Michelle’s gorgeous recipes at www.fb.com/diversebymichellesanchez. 

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Mother’s Day Recipes: Avocado Toast with Tabasco

You can never have enough avo-on-toast recipes in your repertoire, and this one will definitely give you a morning wake-up call with the added hit of Tabasco!  

Ingredients:
Serves 2

Prep Time: 12 minutes

  • 2 slices of thick-cut country bread  
  • 2 tbsp melted butter
  • 50g celery, diced widthwise (cut to just under 1cm chunks)
  • 50g Persian cucumber, thinly sliced widthwise
  • ½ tbsp white wine vinegar
  • Friendly pinch of salt
  • 1 tsp TABASCO® Sauce
  • 1 avocado
  • 4 slices carved chicken breast (optional)
  • 1 tbsp sesame seeds 
  • Flaky salt to taste
  • Fresh ground pepper to taste 
  • 50g of the inner light green leaves of celery (optional)


Method:
1. Brush two slices of bread with the melted butter. Lightly toast bread, if desired, but ensure bread is cooled before adding vegetable topping. 

2. In a bowl, combine the celery, cucumber, white wine vinegar, salt and TABASCO® Sauce. It should be spicy and bright in flavor.

3. Cut the avocado in half. Use your knife, safely, to remove the pit. Take a spoon and place it between the skin and the flesh and gently move it around the top of the avocado and then down around the base in order to carve the avocado out from its skin. Place the two sides of avocado face down on a cutting board and cut each half into 5 or 6 pieces lengthwise. Fan out the two halves of the avocado.  

4. Build your toast: using a slotted spoon, place an equal amount of the vegetable mixture on each toast. Then place your deli meat (optional). 

5. Place your knife underneath the avocado fan to lift up and place on top of the toasts.

6. Finish Avocado Toast with a healthy helping of sesame seeds, flaky salt and freshly cracked pepper.

7. Finally – take the inner celery leaves and give them a quick toss in the remaining celery/cucumber liquid. Place on top of the toasts to give them a finishing touch. Enjoy!

This recipe was created by chef Jessica Koslow of Sqirl (U.S.) to celebrate TABASCO®’s 150th anniversary. 

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Mother’s Day Recipe: Stuffed Mushrooms

This week our call-out was for Mother’s Day recipes, i.e. easy recipes that could be used to create a delicious dish for mum on Mother’s Day. This Stuffed Mushroom recipe certainly fits the brief – it would be perfect for Mother’s Day brunch or lunch…


This recipe was kindly shared with us by Sara Capacci, who has an obsession for Real Food, Self-Love & Connection. Mother of two & lover of simple life, Sara’s mission is to inspire women to reconnect to themselves and the pleasure of life through Food, Love & Adventure. Originally from Italy, she wants to share the ‘Italian Passion for Food & Life’ with the world. Learn more about Sara at www.theconnectionproject.com.au.

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RECIPE OF THE WEEK: Thai spiced pumpkin soup

Autumn means pumpkin time! If you have a large pumpkin that you want to use up, this recipe’s a delicious twist on the classic pumpkin soup. 



Ingredients:
Serves 6

  • 1.5kg chopped pumpkin
  • 1 onion, chopped
  • 1 cerlery stick, chopped
  • 1 tablespoon of vegetable oil for frying
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1/2 teaspoon turmeric 
  • 2 1/2 cups chicken stock
  • 1 cup light coconut milk 



Method:
1. In a large pan, heat the oil and fry the spices over a low heat for 2 mins. 
2. Add the vegetables (pumpkin, onion and celery) and stir-fry for a couple of minutes to coat in the spices. 
3. Add stock and bring to the boil. Cover, then simmer until the pumpkin is tender. 
4. After the soup has cooled slightly, puree until smooth. 
5. Return the smooth soup to the pan and stir through coconut milk. Season with salt and pepper. 
6. Serve with fresh finely chopped coriander and crusty bread, or cornbread. 



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Australia Day Recipes: Jelly Belly Pavlova

Super-charge your Pavlova this Australia Day by adding some delicious fruit-flavoured Jelly Belly jelly beans. The kids will love decorating this gorgeous Australia Day treat. 

Prep time: 30 minutes

Cooking time: 35 minutes, plus 30 minutes cooling time

Ingredients: 
Serves 6

  • 4 egg whites
  • 1 cup caster sugar
  • 2 tsp cornflour
  • 1 tsp white vinegar
  • 2 drops vanilla essence
  • 300ml thickened cream, whipped
  • Jelly Belly beans to decorate

Australia Day Jelly Belly Pavlova


Method:
1. Preheat oven to 180°C or 160°C fan forced. Line a large tray with baking paper.
2. With 2 electric beaters, beat egg whites in a large clean bowl until sift peaks form. Slowly
beat in sugar ¼ cup at a time, until meringue is stiff and glossy. Sprinkle over cornflour,
vinegar and vanilla, and fold in lightly with a metal spoon.
3. Trace an outline of a map of Australia (perfect for the kids to do!) on the prepared baking
tray. Don’t forget Tassie!
4. Pile meringue into the centre of the map and gently push out to edges, keeping the
Australia shape. Repeat for Tassie. Top with any remaining meringue and pile as high as you can.
5. Reduce heat to 150°C or 130°C fan forced, and cook for 30-35 minutes till slightly golden.
Turn off oven and leave Pavlova to cool completely.
6. Spread with whipped cream and decorate with Jelly Belly jelly beans for the states and
territories. Dust with icing sugar if desired.

Jelly Belly used – Very Cherry, Green Apple, Lemon, Berry Blue, Blueberry, Cotton Candy and Tangerine.

Find out more about the Jelly Belly story and confectionary at www.jellybelly.com.au

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Father’s Day Recipe: Tagliatelle Marinara with light cream sauce & chives

This is a beautiful, luxurious and delicate pasta dish that won’t leave you feeling over-full. It’s also surprisingly easy to make and presents very impressively. 

It’s important to keep the sauce of this recipe light and creamy in texture, so that it doesn’t overwhelm the wine. The tagliatelle is effective at holding the sauce and wrapping it around the seafood as you eat and spaghetti is an excellent alternative. Many fish shops sell a pre-prepared marinara mix. For freshness of flavour the fish should be bought the same day as you intend to cook.

Pairing:
Suggested match NV New World sparkling, ideally a fresh young wine.
PAIRING STYLE / CLEANSING

A fresh, citric New World sparkling wine (i.e. from Argentina, Australia, Chile, New Zealand and the US) will meld beautifully with the pasta flavours. The chives and spring onion create the link between the pasta and the wine, adding a fresh touch to the creaminess of the dish. 

Tagliatelle Marinara with light cream sauce & chives from 
PAIRED: Champagne & Sparkling Wines



Prep: 15 min
Cook: 10 min

Ingredients:
Serves 4

  • 1 packet fresh tagliatelle pasta
  • 2 heaped tablespoons of butter 
  • 1 garlic clove, finely chopped
  • 3 spring onions (scallions), chopped
  • 1/2 cup (125ml/4fl oz) dry white wine
  • 200ml (7fl oz) cream
  • 125g (4.5oz) double cream brie, chopped
  • 1½ heaped tablespoons seeded mustard
  • 400g (14oz) seafood marinara mix
  • bunch fresh chives, chopped


Method:

1. Boil the tagliatelle as per packet’s instructions and set to one side.

2. Over a high heat melt the butter and add the garlic. Once it starts to sizzle add the spring onions. Reduce heat slightly and stir regularly for about a minute. Add wine and allow to simmer for about 3–4 minutes until the liquid reduces by about a third. Add cream, brie and mustard. Continue to simmer and stir until all the cheese is dissolved. 

3. Introduce the seafood and cook for a further 3–5 minutes, stirring continuously, until the seafood is ready to serve. Taste test to check that the seafood is tender.
4. Transfer to a large serving bowl and sprinkle liberally with fresh chives. In a colander, refresh the tagliatelle by pouring some hot water over it and shake out any excess water. Plate the tagliatelle and use a ladle to spoon the seafood and sauce on top. Garnish with a final sprinkle of chives.

This recipe was kindly shared with us by David Stevens-Castro and Fran Flynn, authors of PAIRED: Champagne & Sparkling Wines. 

PAIRED is is an easy-to-follow recipe book that can teach everyone how to match food and wine for themselves. This grounding breaking, award-winning book is written by husband-and-wife team — wine expert David Stevens-Castro (from Chile) and photographer/designer Fran Flynn (from Ireland) — who are based on the Gold Coast of Australia. Delicious recipes — which have been designed with the home cook who enjoys entertaining in mind — are inspired by flavours from the authors’ home countries and international travels. Overall the language is simple & accessible, the pages are beautifully illustrated and the concept is new and inviting. 
Mr Gift will soon be a proud stockist of this book, which will be available to purchase on www.mrgift.com.au soon. 

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Father’s Day Recipe: Henry’s favourite soft-centred chocolate pudding

This mouth-watering, gooey soft-centered Chocolate Pudding recipe will seriously make dad go weak at the knees! 

Ingredients:

  • 250g couverture chocolate
  • 175g butter
  • 125g icing sugar
  • 75g plain flour
  • 5 eggs

Soft-centred chocolate pudding – a great way to end Father’s Day!


Method:
Moelleux au chocolat is a traditional French dessert, also known as lava cake. The cooking time is crucial to this dessert. The centre of the cake should be hot and liquid.

1. Preheat the oven to 180 degrees Celsius (fan-forced)
2. Melt the butter and chocolate (in a saucepan over low heat)
3. Sift the flour and icing sugar into a bowl, add the eggs and combine well.
4. Add the melted chocolate and mix
5. Butter and flour six metal ramekins
6. Add the cake mixture, three-quarter filling the ramekins
7. Cook for eight to ten minutes (depending on your oven)

Serve immediately with a large scoop of vanilla bean ice cream and homemade English Toffee. Place the English Toffee on the plate next to the pudding, resting the ice cream on the toffee. The ice-cream balances out the richness of the pudding and is the perfect combination.

English Toffee
Ingredients:

  • 375ml cream
  • 375g butter
  • 200g caster sugar


Method:
1. Combine cream, butter and sugar in a heavy-based saucepan on low heat
2. Cook without stirring, gently shaking the saucepan to prevent burning, until temperature reaches 145 degrees Celsius and a deep toffee brown in colour
3. Pour onto a tray lined with grease-proof paper
4. Allow to cool at room temperature
5. Break into pieces.  

Keep in an air-tight container in the pantry. 

Thanks to our friends at Juno and May (Camberwell’s latest dining hot spot) for sharing this recipe. This recipe has been created by Head Chef, Henry Honner. It is Henry’s favourite and one of the hot spot’s most popular dishes. www.junoandmay.com

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Father’s Day Recipe: Pink Salt Lamb Ribs

Most men I know LOVE ribs. This recipe makes the most of fresh spring lamb, as well as delicious fresh ingredients such as pomegrantate and lemon. 

Ingredients:
• 16 lambs rib rack
• 4tbsp labneh
• 4 sprigs parsley (roughly chopped) 
• Crushed pistachio
• 2 Lemon juice and zest
• 4 large sliced Dill Pickle
•  150ml olive oil
• 1 pomegranate (seeds only)



Method:
1. For the lamb: season generously with salt and refrigerate for 2 hours. Rinse the ribs in cold water and dry with a cloth. Pre-heat the oven to 100 degrees Celsius. Place the ribs fat side down on a baking tray lined with greaseproof paper, drizzle with vegetable oil and cover with foil. Cook for 8 hours or until the ribs are tender. Leave to cool. Trim any excess fat. 

2. Colour the ribs in a non-stick frying pan on a medium heat, flashing through the oven if necessary. Cut between each rib bone to serve.

3. For the Dressing: mix the lemon juice, zest, pistachios, pomegranates, roughly chopped parsley and olive oil. Adjust the seasoning with salt and black pepper to taste.

4. Plating: Generous table spoon of labneh spread on the plate, stack the ribs evenly 4 or 6 depending on your serving sizes. Then place the sliced dill pickles on top of the rib, and to finish the dish, spoon the dressing over each of the ribs.

Tip: In the restaurant we make all the dill pickles and labneh in house, by doing this you improve the quality of your product. We also make a yoghurt glaze to coat the lamb ribs, this is made by boiling yoghurt and lemon juice and reducing it till it has a glaze like consistency. This cuts through some of the richness that comes from the lamb ribs.

This recipes was kindly shared with us by Quandoo and Double Bay’s Pink Salt. Quandoo is a restaurant booking platform that takes the hassle out of booking meals out. They have some fantastic restaurants perfect to book for Father’s Day. Pink Salt in Double Bay is one of Quandoo’s top restaurant booking venues. 

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