by Sheridan | Jan 7, 2024 | Cakes, Fruit, Recipes
Black-Eyed Susan Cake This is one of those marvellous moist upside-down syrup cakes, so-called because the pattern on the top, made with mangoes and blueberries, resembles the Black-Eyed Susan flower. I prefer to use Kensington Pride mangoes, also known as Bowens,...
by Sheridan | Jun 4, 2023 | Dinner, Fruit, Lunch, Main Courses, Recipes, Seafood
Moroccan Fish Tagine Preserved lemons lend their unique flavour to this tasty colourful fish Moroccan tagine. Serve it with steamed couscous and a grated carrot salad, made by combining grated carrots with a little fresh orange juice and sprinkling with ground...
by Sheridan | Feb 13, 2023 | Desserts, Dinner, Fruit, Lunch, Recipes
Mary Bartel’s Peach Melba View Instructions Ingredients Serves 6 fresh summer peaches, 6 vanilla ice cream, 6 scoops flaked almonds, 1/2 cup Raspberry Coulis (see below) fresh raspberries, 30Raspberry Coulis: raspberries, 2 packets water, 2 tablespoons sugar,...
by Sheridan | Jan 2, 2023 | Cakes, Desserts, Fruit, MiniChefs, Recipes, Vegetarian
The Watermelon Cake This spectacular cake was the hit of summer, not just because of its Wow factor, but also because it’s gluten-free and (refined) sugar-free. Both the kids and adults kept coming back for more.You will need to place the tins of coconut milk...
by Sheridan | Aug 5, 2022 | Breakfast, Fruit, Recipes, Vegetarian
Blood Orange and Campari Preserve Begin the preparation for this glorious preserve the day before. The spicy, bitter taste of Campari is a perfect complement for the oranges and deepens their ruby red colour. Excellent on toast for breakfast or brunch – or...
by Sheridan | May 28, 2022 | Breakfast, Fruit, Recipes
Blossom Farm Fig Jam This recipe is courtesy of Jo Ward, chef at the Royal Richmond Hotel, Richmond NSW. Jo is one of Australia’s most accomplished chefs, having cooked in award-winning kitchens including Claude’s with Chui Lee Luk, The Grange with Cheong Liew,...
