MICROWAVE SPONGE CAKE 3 whole eggs 75g plain flour 90g caster sugar 80g melted butter Pinch of salt Place eggs, sugar & salt in a mixer bowl (kitchen aid) and whisk on high
Lost Bean’s ANZAC Biscuits
INGREDIENTS 350g plain flour 200g rolled oats 450g caster sugar 125g desiccated coconut 6g bicarb soda 50g golden syrup 250g butter 75g hot water METHOD 1. Preheat oven to 160°C.
The Charming Squire’s Handmade Potato Gnocchi
INGREDIENTS Raw Beetroot 300g freshly podded peas Seasoning 1kg Nicola potatoes 300g gluten free flour 1 bunch chives finely chopped ½ bunch thyme finely chopped Fine diced shallot
South Beach Social’s Tiger Prawn and Green Mango Salad
INGREDIENTS 3 tiger prawns 1 whole mango 200g soda noodles 1 carrot 1/2 cucumber 1 lime METHOD 1. Pre-heat a greased char-grill or non-stick frypan, lightly season the cleaned and
Stokehouse Q’s Coconut Rice Pudding with Macadamia and Mango
INGREDIENTS 170g arborio rice 170g water 400ml coconut milk 400g coconut cream 1 vanilla bean 3g table salt 250g cream 100g caster sugar 75g macadamias METHOD 1. Combine the rice a
Slow-Roasted Barbacoa Beef Cheek
INGREDIENTS 5 kg of beef cheek 6 large tomatoes, roughly chopped 3 large red onions, roughly chopped 1 bunch coriander, roughly chopped 2 large jalapeños, sliced length ways 3 bott
Georgia Barnes’ Lamb Skirt Roulade
INGREDIENTS • 400g Lamb skirt steak • 60g butter • 1 brown onion, finely diced • 3 cloves garlic, finely sliced • 1 cup macadamia nuts, roughly chopped • 1 cup fresh breadcrumbs •
The Sangria Bar’s Almejas A La Sidra
Ingredients: -1kg Clams -3 cloves garlic -3 red chillies, sliced -200g Spanish Chorizo, sliced -Extra virgin olive oil -2 Truss tomatoes, chopped -300ml Sidra Method: Place the oil