Popolo’s Ricotta Gnocchi

INGREDIENTS 750g ricotta 375g 00 plain flour 30g salt 100g fine grated grana padano 1 egg 100g creamy goats curd 100g truffle pecorino Half a bunch of sage Half a bunch of flat lea

Ahmet’s Spinach and Cheese Gozleme

DOUGH INGREDIENTS 500g of plain flour 10g of table salt 10g dry yeast 500ml tap water (room temperature) DOUGH METHOD 1. To make the dough, mix the yeast and water and stir until c

Zeus’ Spanakopita

INGREDIENTS 6 bunch silverbeet (picked from stem, chopped roughly and rinsed well) 2 teaspoons olive oil 2 bunch shallots, chopped 1 bunch mint, chopped 1 bunch parsley, chopped 2

Stokehouse Q’s Winter Colada

EQUIPMENT Boston cocktail shaker Hawthorne strainer Tall glass INGREDIENTS 60ml Bulleit Bourbon 55ml coconut cream 45ml caramelised pineapple syrup 15ml lemon Juice 2 dash chocolat

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.