Watermelon Sorbet 1 cup (250ml) cranberry juice 1/2 cup (110g) caster sugar 2 cups pureed seedless red watermelon flesh (about 550g), sieved 1 egg white Place cranberry juice and sugar … [Read more...]
Surf ‘N’ Turf
While Cargo may not be your average coastal fishing village, the local Inn sources fresh Pacific Ocean produce from the Sydney Fish Markets to serve at its annual Seafood Night. Seafood lovers and the … [Read more...]
Outback Tomato Chutney
You will need: 1.5kg tomatoes, blanched, peeled, seeds removed, roughly chopped 2 red capsicums, roasted, peeled, sliced (or use 200g roast capsicum pieces) 3 onions, sliced 2 tbs Yellow … [Read more...]
Roasted Pumpkin Hummus
You will need: 250g pumpkin, peeled and cut into small pieces 400g can chickpeas, rinsed and drained 2 tbs tahini 1 tbs lemon juice 1 tsp ground cumin 1 garlic clove, crushed 2 tbs … [Read more...]
Crispy Noodle Salad
Make this salad for a barbecue. It has an interesting Chinese flavour and the crunchy fried noodles and nuts will be a hit with your guests! You will need: For the salad ½ -1 Wombok … [Read more...]
Peach and Rosemary Tarte Tartin
You will need: 120gm caster sugar 20gm butter, diced 3 rosemary sprigs 1 sheet of puff pastry (375gm; see note) 5 peaches, halved Method: Preheat the oven to 250C. Heat sugar in a … [Read more...]
Creamy Potato Salad with Herbs
You will need: 3kg Desiree Potatoes 1 cup Sour Cream 1 cup Whole Egg Mayonnaise ¼ cup Dill ¼ cup Continental Parsley 1 Garlic clove 2 tbs Mint 1 tbs Lemon Juice 4 green shallots … [Read more...]
Sauteed Silverbeet
You will need: 1 bunch of rainbow silverbeet 2 tbs extra virgin olive oil 2 garlic cloves, crushed 1 chilli, finely sliced The juice of ½ a lemon Salt and pepper Method: Cut the … [Read more...]