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Recipes

As a young apprentice chef I was taught that the food was always the carrier for the “sauce”. I truly believe that to be correct. If you get the sauce right then the dish is usually spectacular! I still make many sauces, dressings, pesto and gravies from my little black book of recipes from those

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pimms-popsicles

Boozy popsicles you say?! Yes indeedy! I have managed to squeeze a favourite summer tipple into ice block form just for you.These popsicles are perfect on arrival at your wedding reception or yummy at a day-after brunch. Just remember to have a non-alcoholic version on hand for the kiddies.What You Need: 1 1/2 cups dry

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grapefruit-gin

Gin is a fantastic tipple on its own, but when you add these complimentary botanicals, it’s lifted to another level.Try it out on your bridesmaids, mix it up into a signature cocktail or pop little gift-wrapped bottles on the tables for favours.What you need: – 750ml clean bottle or jar with a lid– Peeled rind of

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At Providence Gully we have a wonderful Pomegranate orchard and I have combined my favourite double chocolate biscuits with chunks of Pomegranate Turkish Delight in this recipe for you. I love using produce from the garden, and of course eggs from my happy hens; the kitchen aroma whilst these biscuits were cooking was just yummy!Ingredients:150g

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At Coombe – The Melba Estate, our recipe for Fig, Banana and Walnut Bread is one of our Executive Chef, Tony Milton’s, favourites  – it’s so easy and delicious and never lasts long!Ingredients:– 300 gm Self Raising Flour– 1 Tsp Bicarb Soda– ¼ Tsp Salt– 2 Eggs slightly beaten– 125 gm Butter– 90gm Brown Sugar–

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coconut-rum

So infused rum sounds fancy doesn’t it? It’s sure to wow the pants off your guests at your bridal shower or wedding when you tell them you flavoured your own tipple! Wedding cocktail, tick!They would be super happy if you sent them home with a little sample bottle too wouldn’t they? Wedding favours, tick!And for

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  One of the most popular desserts on our menu is the deliciously creamy and light “Cleveland Style” orange yoghurt panna cotta! Meaning “cooked cream” in Italian, our version of the recipe includes yoghurt as well and is delicious by itself or served with berries.Ingredients:– 375ml double thick cream– 1/2 cup castor sugar– Zest of 1

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tomato-vodka

This savoury infused vodka is perfect for those day-after brunches when everyone is nursing a sore head. Or pop little bottles of it in a hangover kit for your bridesmaids!Serve it straight-up over ice and you have yourselves a low-cal bloody-tini. But it’s also yummy with a splash of soda or add it to tomato

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One of the most requested desserts on our menu at Frasers Restaurant, the Valrhona Blond Chocolate Mousse with Tim-Tam Soil and Peanut Brittle, will be a showstopping end to your dinner party at home! With the richness of chocolate balanced with the saltiness of peanuts, this is a definite must-try, perfect with coffee! Ingredients:For the

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heart-pie-pops

How sweet are these strawberry-filled pie pops?! They are super fun for a kitchen tea or bridal shower. Can’t you imagine the pics now? All the ladies in their pretty dresses eating dainty heart-shaped pies. They would also be great as part of a dessert buffet.What you need to make 6 pies:– 1 sheet store-bought puff

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hot-chocolate-on-a-stick

As I was making these I was imagining a beautiful white winter wedding with the bride draped in faux fur and snowflakes drifting from the sky. In reality, most Australian winter weddings probably take place in the lovely crisp sunshine but a girl can dream can’t she?Either way, your guests will love these orange-spiked hot

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tomato-tamarind-chutney

This chutney makes the most of  delicious ripe tomatoes; if you are lucky enough to have a farmer’s market nearby, you might even be able to pick them up by the case.Package the chutney into jars as wedding favours for your guests or just make a big batch for friends and family. They will be

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DIY-bellini-bar

 This do-it-yourself Bellini Bar is just perfect for your wedding reception, kitchen tea or day-after lunch.Instead of the classic peach nectar, I have created some delicious flavour combos like berry + basil and peach + elderflower.  Just add 1-2 tablespoons of puree to each glass of bubbles for a frothy, fruity cocktail. So quick!And even easier, you

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mojito-ice-cubes

These mojito-inspired ice cubes make the perfect day-after long drink. Packed with lime and mint flavours, they are delicious in a tall glass, topped up with fizzy water.You can make a big batch well ahead of time and store the ice cubes in an airtight container in the freezer until required.What you need to make one tray

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chai-fig-walnut-biscotti

This spiced fig and nut biscotti makes a delicious homemade favour for your guests to take home. Or you could serve them up with coffee at the end of the night.The biscotti will last up to 2 weeks in an airtight container stored somewhere cool.Try dipping the biscuits in dark chocolate for some extra indulgence. I

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