Category: Recipes

This recipe was supplied by Pip Price from ‘tasty’ – dinner parties by Pip

• 1 pumpkin
• 3 red peppers or 1 large bottle of marinated peppers
• 200g good quality goats fetta
• 100b homemade tomato sauce or good quality bottled sauce
• 2-3 sprigs rosemary
• 2 pkts Pampas shortcrust pastry or 250g homemade shortcrust
• sea salt & cracked pepper

Spray small tartlet trays well, then fill with pastry rounds and leave in freezer until ready to use.
Cut Pumpkin into chunks, sprinkle with olive oil, salt and pepper and roast in oven on 200 degrees for 10 – 12 minutes. Leave to cool.
Slice pre-cooked and skinned red pepper into 3-4cm lengths, less than 1cm wide.
Cut pumpkin chunks into half the size of your tartlet case across.
Pull tartlet trays out of freezer. Firstly add one teaspoon of tomato sauce to each tartlet case, then the pumpkin, then wrap a length of red pepper around the pumpkin piece, then sprinkle a couple of chunks of fetta on top, a small amount of finely chopped rosemary, lastly some salt and pepper.
Cook of in 180 degree oven for 12 – 15minutes or until pastry is golden on the bottom of the tartlet cases.

Makes 50 small tartlets

This recipe was supplied by Tim and Deb Campbell from Lords Place Cafe

• 2 bunches of medium beetroot (peeled and grated)
• 4 medium red onions (thinly sliced)
• 3 cups caster sugar
• 750ml red wine

Add all ingredients into a large pot and bring to the boil, then turn to a simmer until liquid has almost evaporated.

The jam is a fantastic accompaniment to gourmet beef burgers, great with roast beef and horseradish cream and on cold meat platters.

This recipe for potatoes was supplied Doug Papworth from DeVine Tapas & Wine Bar

• 40gm butter
• 6 rashers lean bacon (diced)
• 3 medium Forest Reef Potatoes, diced
• 1 onion sliced
• 440gm corn kernels (with juice if using canned)
• 40gm creamed corn
• 3 teas. finely chopped thyme
• 1 clove garlic (finely chopped)
• 1 cup sliced celery
• 1 bay leaf
• salt & pepper to taste
• ½ cup sour cream
• Dash of worcestshire sauce
• 3 cups chicken stock

Melt butter in a large saucepan over medium heat. Cut off rind and fat from bacon and add to pan. Cook for two minutes. Add onion and garlic, cook for further two minutes or until soft. Stir in celery, bayleaf and thyme. Cook for three minutes. Add stock and potato and bring to the boil. Simmer for 15 minutes. Add corn and check that potato is tender. Just prior to serving whisk in worcestshire sauce and sour cream.

Note: Try to cut all ingredients to a similar size.

This recipe for rocket was supplied Peter Thoms from Provvista Wood Fire Pizza Restaurant

• 4 tblsp. Baba ghanoush
• 6 slices rare roasted venison
• 1 bunch beetroot
• 6 shallots
• 200 grams baby spinach leaves
• 100 grams goat’s cheese
• Fresh rocket and toasted hazelnuts with balsamic vinaigrette
• 1 pizza base

Step 1:
Peel beetroot and shallots and cut into small pieces. Toss in olive oil, salt and pepper and roast in moderate oven until soft and golden. Set aside and keep warm.

Step 2:
Spread baba ghanoush onto pizza base and top with all the ingredients except the rocket and hazelnuts.

Step 3:
Cook pizza in very hot oven until golden brown.

Step 4:
Slice pizza and top with rocket and nut salad.

Step 5:
Just eat it!!

This recipe for green garlic rocket was supplied Josie Chapman from the Old Convent.

• 1 cup plain flour
• ¼ teas. salt
• 2 teas. oil
• 1 & 1/2 teas. sesame oil
• 2 stalks green garlic, finely sliced
• Barbeque pork fillet, finely sliced
• Spicy plum or hoisin sauce
• Julienned stalk of green garlic or shallot
• Batons of Lebanese cucumbers
• Sprigs of coriander

For pancakes: sift flour and salt into a bowl. Make a well and add oil and 100ml boiling water. Mix until soft dough. Knead for 5 minutes (or until dough is smooth). Roll into sausage shape and cut into 20 pieces. Brush each piece with sesame oil, sprinkle with sliced garlic and roll or flatten into thin rounds.

Pour 1 cm oil into pan and when hot add pancakes (1 or 2 at a time), cook 1-2 minutes each side.

To serve: spread sauce onto pancake, top with shredded pork cucumber, coriander, roll up and serve.

Alternatively, serve with shredded Chinese duck and beetroot confit.

This recipe for asparagus was provided by Scott Turner from Scott Turner Catering.

• 2 bunches green asparagus
• 8 free-range eggs
• 100ml double cream
• 25gm (1/2 cup) finely grated parmesan cheese, plus extra to serve
• Finely grated rind of 1 lemon
• 400gm penne
• 40gm butter
• 350gm bacon rashers, rind removed, cut into strips
• 1 tbsp. Finely chopped thyme (lemon thyme can also be used)

Cook asparagus in a large saucepan of boiling salted water until just tender, remove with a slotted spoon and refresh in cold water. Cut into 3cm lengths.

Place the egg yolks, cream, cheese and lemon rind in a bowl, season to taste with sea salt and freshly ground black pepper and using a fork whisk until well combined.

Return water to the boil, add pasta and cook until al dente, then drain and return to same pan.

Meanwhile, melt butter in a large frying pan, add bacon and cook over medium heat, stirring regularly, until just golden. Add thyme and cook for 1 minute, then add asparagus and stir until heated through.

Add asparagus mixture to hot pasta and combine well, then pour in egg mixture, combine well, adjust seasoning the divide among bowls and serve immediately with extra cheese.

This recipe for strawberries was provided by Paul Wilderbeek – supervising chef at The schoolhouse Restaurant, Mayfield Vineyard.

• 200gm Plain flour
• 120gm unsalted butter
• 50gm icing sugar
• 1 egg yolk
• 1/4 teaspoon vanilla

Combine butter and sugar with creaming. Add egg yolk then vanilla and flour. Knead together to a paste. Roll into a thick roll shape. Wrap in plastic and refrigerate for 40mins. Slice into thin slices about 4mm thick place on a baking sheet covered with baking paper and bake for 20mins at 165 c or until nice golden colour. Cool.

Cream Chantilly

• 300ml thickened cream
• 50gm icing sugar
• 1/2 teas vanilla

Combine ingredients and whip to soft peaks. Keep cold.

Strawberries

• 2 punnets strawberries
• 30ml cointreau
• sugar to taste (may not be needed at all)

To Serve

Layer the strawberries and cream in alternate layers with the sable biscuit until you have two layers of everything. Finish with a light dusting of icing sugar.

This recipe was supplied by Penny Shapter from Meadow View Orchard, Borenore.

• 1 litre vanilla ice-cream
• 200mls cream
• 500g cherries, pitted & halved (or 1 jar Meadow View Cherry Sauce)
• 150g pecan nuts, finely chopped

Soften ice-cream in a large mixing bowl, using an electric hand mixer combine the cream until smooth. Add the cherries or cherry sauce, pecan nuts and fold through unitl all the ingredients are combined. Place mixture into a plastic container and freeze.

The ice-cream is delicious on its own or served with your favourite dessert.

A recipe from Lesley Russell – Orange Regional Cooking School

• 4 slices of sourdough or similar dense bread
• Olive oil
• 2 large peaches or 4-6 nectarines
• Knob of butter
• Honey
• Verjuice
• 4 dessertspoons goats’ curd
• 4 slices prosciutto, crisped & broken into small pieces
• Flat leaf parsley, shredded
• Salt & pepper

The Bruschetta

Brush the bread slices generously with olive oil and toast in the oven @ 180C for 5 -10 minutes or until crisped. Set aside.

The Peaches

Slice the peaches or nectarines into wedges. Heat a small pan and add in a little butter. When the butter begins to sizzle, add the fruit and toss over a medium to high heat until the slices are beginning to brown. Add honey and verjuice to the pan and continue to cook, shaking the pan from time to time, until the liquid has disappeared and the fruit is well glazed. Season with salt & pepper and remove from the heat. Check for flavour and add more verjuice to balance the sweetness.

To Serve

Spread each slice of bruschetta with goats’ curd and top with slices of glazed peach/nectarine. Scatter the prosciutto mixed with a little parsley over the top.

A recipe from Geoff White from Whitey’s Smoko Shed.

• 1 heaped teas. softened butter
• 1/2 cup sugar
• 2 eggs
• 2 cups S/R flour
• 3 granny smith apples
• sugar
• cinnamon sugar

To prepare apples: thinly slice apples and add to saucepan with a small amount of sugar and water. Steam gently until just soft. Cool.
Cream butter and sugar until smooth and creamy.
Add eggs and ‘beat the life out of it.’
Fold in flour and milk until thoroughly mixed.
Grease a round, square cake tin or two bar tins and cover the base with half the cake mixture.
Place apple mixture on top and then cover with the remaining cake mixture.

Dust with cinnamon sugar and bake in 160 degree oven for 30 to 35 minutes or until cooked.