Blueberry Pizza W. Whipped Ricotta + Caramelised Shallots

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Blueberry Pizza W. Whipped Ricotta + Caramelised Shallots
Servings
Pizza
Ingredients
Dough
  • 1 1/8 cups warm water
  • 3 teaspoons active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 2 2/3 cups whole wheat flour
  • 1 teaspoon salt
Pizza
  • 1 tablespoon olive oil
  • 2 tablespoons Butter
  • 4 French shallots sliced
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar
  • 2 garlic cloves minced
  • 1/2 cup ricotta cheese
  • 2 lemons zested
  • 250 g mozzarella cheese grated
  • 2 tablespoons fresh thyme
  • 1 cup fresh blueberries
  • 2 tablespoons Parmesan cheese
Servings
Pizza
Ingredients
Dough
  • 1 1/8 cups warm water
  • 3 teaspoons active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 2 2/3 cups whole wheat flour
  • 1 teaspoon salt
Pizza
  • 1 tablespoon olive oil
  • 2 tablespoons Butter
  • 4 French shallots sliced
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar
  • 2 garlic cloves minced
  • 1/2 cup ricotta cheese
  • 2 lemons zested
  • 250 g mozzarella cheese grated
  • 2 tablespoons fresh thyme
  • 1 cup fresh blueberries
  • 2 tablespoons Parmesan cheese
Instructions
  1. In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 2/3 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
  2. While the dough is rising, heat a large skillet over low heat and add olive oil and butter. Add in the shallots and the salt and cover, cooking for 30 minutes and stirring occasionally and reducing the heat more if they begin to brown too much. Stir in the brown sugar and the garlic and cook for 5 more minutes. Set aside.
  3. Add the ricotta to a food processor and blend until smooth. Add in the lemon zest and puree until combined. After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas - this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.
  4. Preheat your oven to its hottest setting (usually 220C) - or if you're using a pizza stone, follow the manufacturers directions. Spread the ricotta on the dough and cover it with half of the mozzarella. Add the shallots and the thyme, then cover it in the blueberries. Add the remaining cheese. Bake for around 20 minutes, or until the crust is golden and the cheese is bubbly. (Time will vary a lot depending on oven, so allow up to 30 minutes) Remove and serve with parmesan on top.

Zucchini Olive Oil Cake with Mandarin Glaze and Walnut Olive Brittle

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Zucchini Olive Oil Cake with Mandarin Glaze and Walnut Olive Brittle
Course Dessert
Prep Time 30 minutes
Cook Time 60 minutes
Servings
Ingredients
  • Nonstick cooking spray
  • 2 cups plain flour plus more for pan
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 3 large eggs
  • 1 3/4 cup sugar
  • 1 cup extra-virgin olive oil
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups grated zucchini
  • 1 cup walnut pieces chopped
  • Mandarin Orange Glaze recipe follows
  • Walnut Olive Brittle recipe follows
Mandarin Orange Glaze:
  • 1/2 cup sugar
  • 6 mandarins segmented, juices reserved
  • 2 tablespoons unsalted butter
  • 1 tablespoon thickened cream
Walnut Olive Brittle:
  • 1 cup sugar
  • 1/2 cup walnuts finely chopped
  • 2 tablespoons pitted and finely chopped black olives
Course Dessert
Prep Time 30 minutes
Cook Time 60 minutes
Servings
Ingredients
  • Nonstick cooking spray
  • 2 cups plain flour plus more for pan
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 3 large eggs
  • 1 3/4 cup sugar
  • 1 cup extra-virgin olive oil
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups grated zucchini
  • 1 cup walnut pieces chopped
  • Mandarin Orange Glaze recipe follows
  • Walnut Olive Brittle recipe follows
Mandarin Orange Glaze:
  • 1/2 cup sugar
  • 6 mandarins segmented, juices reserved
  • 2 tablespoons unsalted butter
  • 1 tablespoon thickened cream
Walnut Olive Brittle:
  • 1 cup sugar
  • 1/2 cup walnuts finely chopped
  • 2 tablespoons pitted and finely chopped black olives
Instructions
  1. Preheat the oven to 180c. Grease a Bundt cake pan using cooking spray, and then dust with flour to coat it completely, tapping out any excess flour.
  2. Sift the flour, baking powder, salt, baking soda, cinnamon, ginger and nutmeg into a medium bowl and set aside.
  3. In an electric mixer fitted with a paddle attachment, beat the eggs, sugar and olive oil on medium speed until light and fluffy, 3 to 4 minutes. Then beat in the vanilla extract. Scrape down the sides of the bowl with a spatula, and then mix for 30 seconds. Turn the mixer to low and beat in the zucchini and walnuts until they are completely incorporated.
  4. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake the cake for 40 to 45 minutes. The cake is done when a tester inserted in the centre comes out clean and the cake has begun to pull away from the sides of the pan.
  5. Serve with the Mandarin Orange Glaze and Walnut Olive Brittle.
  6. Mandarin Orange Glaze:
  7. In a small saucepan over medium-high heat, add the sugar and 4 tablespoons water. When the water has evaporated, the sugar will begin to caramelize. When it reaches a medium golden brown, add the mandarin orange juice. Next, whisk in the butter and heavy cream. To finish the sauce, add the mandarin orange segments.
  8. Walnut Olive Brittle:
  9. Line a baking sheet with a nonstick baking mat or with an oiled sheet of foil.
  10. Heat the sugar and 1/4 cup water in a deep, heavy saucepan over low heat. Stir slowly with a fork until melted and pale golden in color. Gently swirl the pan and stir in the walnuts and black olives. Then immediately pour the caramel onto the prepared baking sheet, tilting the sheet to spread the caramel as thin as possible. Cool the brittle completely at room temperature. Break into small pieces with a spoon.

Slow braised pork belly with apple soup, garlic purée and Port jus

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Slow braised pork belly with apple soup, garlic purée and Port jus
Course Dessert, Entree
Prep Time 60 minutes
Cook Time 120 minutes
Passive Time 2 days
Servings
as a starter
Ingredients
Pork Belly
  • 1 kg of pork belly
  • 100 g of sea salt
Apple Soup
  • 2 Royal Gala apples peeled and chopped
  • 2 tbsp of caster sugar
  • 10 g of butter
  • 100 ml of white chicken stock
  • black pepper
  • 1 pinch of salt
Garlic purée
  • 6 garlic cloves
  • 1 tbsp of balsamic vinegar
  • 4 tbsp of double cream
  • 1 tbsp of grapeseed oil
  • 50 g of butter
Port jus
  • 290 ml of dry white port
Course Dessert, Entree
Prep Time 60 minutes
Cook Time 120 minutes
Passive Time 2 days
Servings
as a starter
Ingredients
Pork Belly
  • 1 kg of pork belly
  • 100 g of sea salt
Apple Soup
  • 2 Royal Gala apples peeled and chopped
  • 2 tbsp of caster sugar
  • 10 g of butter
  • 100 ml of white chicken stock
  • black pepper
  • 1 pinch of salt
Garlic purée
  • 6 garlic cloves
  • 1 tbsp of balsamic vinegar
  • 4 tbsp of double cream
  • 1 tbsp of grapeseed oil
  • 50 g of butter
Port jus
  • 290 ml of dry white port
Instructions
  1. Sprinkle half the salt in the bottom of a tray and add the porky, skin-side down. Add the rest of the salt on top and rub in well. Cover with clingfilm and place in the fridge for 12 hours
  2. Heat the oven to 80°C. Wash, dry and then wrap in cling film and then tin foil. Roast for 12 hours. Keep the juices for the Port jus; you will need 950ml
  3. Remove from the oven, place another tray on top of the belly and weight down. Leave in the fridge for 24 hours. Remove the tin foil and the cling film and cut into portions
  4. Brown the belly on all sides in a frying pan. Then place in a warm oven at 150°C
  5. Place the apples in a saucepan with a pinch salt, sugar and chicken stock and bring to a simmer. When soft, liquidise and push through a sieve. Season, adding a knob of butter. Set aside
  6. Heat the oven to 160°C. Wrap the garlic cloves in a large sheet of tin foil, douse with the grapeseed oil and season
  7. Wrap into a parcel and slowly roast for 1 ½ hours. Take out and peel the cloves. Put into a blender with the cream, butter and balsamic. Blitz to a fine purée, sieve if desired and keep until needed
  8. Reduce the stock by two thirds. Keep tasting; you want a full flavoured jus. Pass through a sieve into another pan. Reduce the white port until syrupy, then add the port to the jus
  9. To plate warm all the components separately and serve with the pork belly

‘Postre Chaja’ Pavlova – A new take on an old favourite!

‘Postre Chaja’ Pavlova is a traditional Uruguayan dessert, it is almost a combination of trifle and pavlova – perfect for a festive dessert with a twist! Normally made with Tinned Peaches, by replacing this with our beautiful mangoes, this could become another dessert we claim as an Aussie icon!

Print Recipe
'Postre Chaja' Pavlova
Course Dessert
Cuisine Sth American
Servings
Ingredients
  • Meringue
  • 440 g sugar
  • 8 eggs whites only
  • 2 tsp Cornflour
  • 1 tsp White vinegar
  • Sponge
  • 185 g caster sugar
  • 6 eggs
  • 185 g Flour
  • 90 g Butter melted
  • Mango and Peanuts
  • 300 g sugar
  • 3 Mangoes cut into 6 "cheeks"
  • 300 g water
  • 200 g Blanched peanuts
  • 2 Tbsp Extra virgin olive oil
  • 1 Tbsp Super fine salt
  • 300 g Double cream whipped
  • 300 g Dulce de leche
Course Dessert
Cuisine Sth American
Servings
Ingredients
  • Meringue
  • 440 g sugar
  • 8 eggs whites only
  • 2 tsp Cornflour
  • 1 tsp White vinegar
  • Sponge
  • 185 g caster sugar
  • 6 eggs
  • 185 g Flour
  • 90 g Butter melted
  • Mango and Peanuts
  • 300 g sugar
  • 3 Mangoes cut into 6 "cheeks"
  • 300 g water
  • 200 g Blanched peanuts
  • 2 Tbsp Extra virgin olive oil
  • 1 Tbsp Super fine salt
  • 300 g Double cream whipped
  • 300 g Dulce de leche
Instructions
  1. To make meringue, whisk egg whites till soft peaks adding sugar slowly, add cornflour and vinegar place in a tray and bake at 100 degrees for 2 hours.
  2. For sponge, preheat oven at 180 degrees grease a tin, beat up eggs until light and fluffy fold in sifted flour and melted butter, bake for 20 to 25 minutes.
  3. Cut mangos into cheeks and cut cheeks in 4, bring sugar and water To boil and add mango stones and turn off leave to sit for 15 minutes strain and add cheeks allow to cool in fringe.
  4. Roast peanuts on 150 degrees until golden add oil and salt allow to cool and roughly chop. 5 Smash everything together on a plate and present as your smash-hit.
Recipe Notes

To make dulce de leche, take a can of condensed milk and place in a saucepan of cold water bring to the boil then simmer for 90 minutes. Allow to cool in water and ensure can is completely cooled before opening.

MANGO AND PINEAPPLE SALAD WITH KAFFIR LIME CARAMEL AND AMBER ALE JELLY

We all love Mango and you’ll we think the fruit in our produce department is some of the best you will find – Perfect for this recipe which combines Mango, Pineapple and Asian flavours with, wait for it – beer! What could be better? It’s the perfect light and refreshing finish to a festive meal and really is Summer on a plate!

Print Recipe
MANGO AND PINEAPPLE SALAD WITH KAFFIR LIME CARAMEL AND AMBER ALE JELLY
Course Dessert
Prep Time 10 mins
Cook Time 20 mins
Passive Time 6 hours
Servings
Ingredients
  • ½ pineapple thinly sliced
  • 1 mango thinly sliced
  • coarsely ground black pepper
  • vanilla or coconut ice-cream optional
  • Amber ale jelly
  • 700 ml amber ale
  • 200 gm caster sugar
  • 4 titanium-strength gelatine leaves softened cold water for 5 minutes (see note)
  • Kaffir lime caramel
  • 100 gm light palm sugar crushed
  • 6 kaffir lime leaves coarsely torn
  • Juice of 1 lime
Course Dessert
Prep Time 10 mins
Cook Time 20 mins
Passive Time 6 hours
Servings
Ingredients
  • ½ pineapple thinly sliced
  • 1 mango thinly sliced
  • coarsely ground black pepper
  • vanilla or coconut ice-cream optional
  • Amber ale jelly
  • 700 ml amber ale
  • 200 gm caster sugar
  • 4 titanium-strength gelatine leaves softened cold water for 5 minutes (see note)
  • Kaffir lime caramel
  • 100 gm light palm sugar crushed
  • 6 kaffir lime leaves coarsely torn
  • Juice of 1 lime
Instructions
  1. For amber ale jelly, bring ale and sugar to the simmer in a saucepan over medium-high heat, stirring to dissolve sugar. Squeeze excess water from gelatine, add to pan and stir to dissolve. Strain through a fine sieve into a bowl and set aside to cool, then refrigerate until set (3-5 hours).
  2. For kaffir lime caramel, stir sugar, 200gm water and kaffir lime leaves in a saucepan over medium-high heat until sugar dissolves, then cook without stirring until caramel (5-10 minutes). Add lime juice and 1 tbsp water (be careful, hot caramel will spit) and set aside to cool.
  3. Arrange pineapple and mango among bowls, scatter with black pepper, top with spoonfuls of amber ale jelly, drizzle with kaffir lime caramel and serve with vanilla or coconut ice-cream.
Recipe Notes

If you don't have titanium leaves - use 5 standard.

Jellied Rhubarb & Vanilla Soup

This is a great way to cook rhubarb so that it retains structure and bite – plus it’s a unique fruit jelly to serve up at a dinner party or any dinner for that matter! It is a dessert but also double as a funky starter, give it a go you won’t be disappointed!

Print Recipe
Jellied Rhubarb & Vanilla Soup
Course Dessert
Prep Time 15
Cook Time 15
Passive Time 30
Servings
Ingredients
  • 500 g rhubarb trimmed at both ends
  • 400 g white caster sugar
  • 1 vanilla pod split, seeds scraped
  • 1 glass of white wine
  • 1 piece peeled lemon zest
  • 3 gelatine leaf
  • clotted cream to serve
Course Dessert
Prep Time 15
Cook Time 15
Passive Time 30
Servings
Ingredients
  • 500 g rhubarb trimmed at both ends
  • 400 g white caster sugar
  • 1 vanilla pod split, seeds scraped
  • 1 glass of white wine
  • 1 piece peeled lemon zest
  • 3 gelatine leaf
  • clotted cream to serve
Instructions
  1. Very neatly cut the rhubarb into 5cm lengths, then cut each length into neat batons, about the size of thick matchsticks, and set aside.
  2. Tip the sugar, vanilla pod and seeds, wine and lemon zest into a wide pan and pour over 800ml cold water. Give everything a good stir to dissolve the sugar slightly, then set over a medium heat and gradually bring to boil, stirring occasionally. Turn up the heat to high so the syrup is boiling really fast, then turn off the heat and immediately stir in the rhubarb. Cover the pan with a plate or lid and leave to cool completely, then pour off 350ml of the syrup and reserve. Chill the remaining rhubarb and syrup.
  3. Soak the gelatine in cold water. Heat the reserved syrup in a small pan, then turn off the heat. Gently lift out the gelatine, give it a squeeze, then add it to the pan to dissolve in the syrup. Pour into 6 serving bowls, then put in the fridge and leave to set overnight.
  4. To serve, gently break up the jelly a little in each bowl, give the rhubarb a good stir, then use a slotted spoon to spoon an even layer of rhubarb into each bowl. Pour over some of the syrup and place a spoonful of clotted cream in the middle of each bowl to serve.