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Roast Pumpkin and Maple Soup

Roast Pumpkin and Maple Soup

Adapted from Modern Classics 1 by Donna Hay Serves 4, with leftovers Ingredients: 2kg butternut or other sweet pumpkin Macadamia or Olive Oil 2L chicken or vegetable stock 3-4 tablespoons
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Pear and Espresso Panna Cotta

Pear and Espresso Panna Cotta

Adapted from Donna Hay Magazine Makes 2 Ingredients: 1/3 cup espresso coffee 1/3 cup caster sugar 1 small pear, cut into 2 x 2cm slices, peel and seeds removed 2
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Globe artichoke confit with baby leek & broad been salad

Globe artichoke confit with baby leek & broad been salad

Ingredients: 500mL olive oil 250mL extra virgin olive oil 4 large globe artichokes 4 sprigs thyme small handful sage leaves 2 lemons 200mL dry white wine 1kg broad beans, unpodded
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Chocolate, Fig and Hazelnut Semifreddo

Chocolate, Fig and Hazelnut Semifreddo

Adapted from Gourmet Traveller Serves 8 Ingredients: 2/3 cup espresso ½ cup Frangelico liqueur ¾ cup caster sugar 4 dried figs, halved 5 eggs 1½ cups milk 1 vanilla bean,
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What’s in season – September

A good month for fruit, and summer vegetables are joined by the earliest of winter ones. Blackberries, early apples, damsons, early pears, plums, spinach, figs, onions, all of the cabbages,
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Beetroot curry

Beetroot curry

serves 6-8 as part of a shared meal Ingredients: 1 large onion, peeled & diced 2T vegetable oil 2 bunches large beetroot (approx 900g) 3 sprigs fresh curry leaves 6
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