A mocktail dessert to coincide with the Dry July theme and appreciating the excellent in season pears. An luscious combination of mocktail and dessert in one. The best of both worlds! Serves 4 to 6 glasses Poached pears ingredients 2 Buerre Bosc Pears Thyme Water Marinate ingredients 2 cups Mr Consistency Premium Margarita Mix 1 lime,
Kick-start the new year with this mean, green, & clean detox smoothie to rejuvenate and recharge your digestive system! Ingredients: 1 cup coconut water ice cubes 1 cup tightly packed baby spinach 3cm lemongrass, use only the inner soft leaves 1 banana 1 lime, rind and juice 2 tablespoons honey-optional 2cm ginger 2cm turmeric Method:
Serves 6-8 Prep time 10 minutes Ingredients 2 large beetroots 3 oranges 200g rocket 100g dried cranberries 75g walnuts, toasted Honey vinegar dressing 80ml Cobram Estate Extra Virgin Olive Oil 2 tbsp white wine vinegar 2 tsp honey Method Preheat oven to 200°C (180°C fan forced). Remove beetroot stalks, wash and pat dry. Wrap in
Serves 4 Cooking time 30 minutes Ingredients 2 tbsp Cobram Estate Extra Virgin Olive Oil 1 tsp ground cumin 1 tsp ground coriander 2 garlic cloves, finely chopped 1/2 tsp chilli flakes 4 salmon fillets 1 mango, peeled, finely chopped 2 limes, peeled, finely chopped 1 avocado, stoned, peeled, chopped 1 red onion, finely chopped
Serves 8 Prep time 15 minutes Ingredients 4 large mangoes 10 green cardamom pods, crushed 2 limes, juiced and finely grated 85g icing sugar 300ml Norco Thickened Cream 300g La Casa Del Formaggio Mascarpone Cheese Method Blend the flesh of the mangoes in a food processor. Spoon into glasses and refrigerate. Grind cardamom pods in
‘It’s Beginning to….smell a Lot Like Christmas!’🎶 This Christmas lets create something homemade. I have put together a list of ingredients to make an easy festive stove top, simmer-all-day pot pourri. The combination of citrus, pine needles, liqueur and spices is perfect for creating a festive ambience around your home this Christmas. You and your loved ones
Serves 12 Cooking time 1 hour, 10 minutes Ingredients: Half leg ham 1/2 cup Steeves Maple Syrup 2 tbsp Maille Dijon Mustard 40g whole cloves Method: Preheat oven to 180°C (fan forced 160°C). Line a roasting pan with foil. Use a small knife to cut around ham shank about 10cm from the end. Run the
