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.

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