Almond Biscotti

Almond Biscotti

Few things go better with Autumn than hot drinks, like coffee or hot chocolate. Therefore, few things go better with hot drinks than biccies. Which brings us to today’s recipe – almond biscotti. Easy, deliciously crunchy and tasty, it’s the perfect addition to afternoon tea.   Ingredients: 1 cup caster sugar 2 eggs Rind of 1 lemon 2 cups plain flour, sifted ½ tsp baking powder 150g almonds Method: Preheat oven to 180 degrees and line a baking tray with paper. In a large mixing bowl, combine sugar, eggs and lemon rind and beat until pale and thick. Fold in flour, baking powder and almonds. Lightly knead dough on a floured bench until smooth. Divide mixture in half and make two long longs on prepared baking tray. Bake for 20 minutes until slightly golden. Remove from oven and set aside to cool completely. Once cool slice the logs on the diagonal about 5mm thick. Lay slices flat on the baking tray and return to a 140 degree oven for 15-20 minutes, turning once to completely dry...
Dolmades Recipe

Dolmades Recipe

We’ve made Dolmades at events quite a few times, and they’re always gobbled up so fast! Easy and quite healthy, they’re definitely a good snack or lunch Ingredients: 1 cup whole grain bulgur 2 cups green shallots, finely chopped 2 cups vine tomatoes, chopped ½ cup dill ½ cup mint, chopped ¼ cup olive oil 1 tsp ground cumin 50 grape leaves (2 jars) 1 tbs lemon juice 1 tsp salt 1 tsp black pepper Method: Combine bulgur, green shallots, tomato, dill, mint, lemon juice, oil, pepper, cumin and salt in a large bowl. Leave to sit for an hour to let the flavors develop. Line a baking tray with vine leaves. Place a tablespoon of mixture in the centre of each leaf, and roll up (along the stem), folding the sides in as you go. Tightly pack dolmades into baking tray and pour over ¼ cup of lemon juice and ¼ cup olive oil. Fill with water until just covered. Place another pot on top to weigh it down (prevents them from splitting). Simmer for 40-50 minutes and then allow to cool in...

Harvey Norman – The Video!

How hot was it last week? I can’t believe Autumn is supposed to start next week and in parts of Australia it’s been 40 degrees and climbing! Well, one thing you can do to cool off and relax is eat a bunch of our delicious seafood, paired with some lovely wine. Like the folks in this video did at one of our events! If you’re looking for someone to cater your event, don’t hesitate to contact...
Roasted Eggplant Salad with Pomegranate Molasses

Roasted Eggplant Salad with Pomegranate Molasses

In my humble opinion, eggplant and pomegranate go together like cumin and cauliflower, fish and chips, lemongrass and ginger… so good. So obviously, the flavors in this recipe are perfection in a bowl. Ingredients: (for 6 people) 4 eggplants 5-6 big banana peppers or 3 red capsicum 2 tomatoes, finely chopped 4 cloves of garlic, minced 1 small red onion, finely chopped 6-7 tbs of pomegranate molasses or red wine vinegar 3-4 tbs olive oil salt and pepper ½ bunch parsley, finely chopped Method: Roast eggplants and peppers on a grill, or in oven at 200°C. Roast tomatoes along with eggplants and peppers for 4-5 minutes. Remove from oven and allow to cool then peel and seed eggplants, peppers and tomatoes. Chop finely. In a bowl mix crushed garlic, chopped eggplants, peppers, tomatoes, onion and parsley. In a small bowl, combine molasses, olive oil, and salt. Mix and add to vegetables. Mix through and taste. If you think you can handle a little more garlic and molasses or vinegar, do not hesitate to add more. This salad goes well with red meat or poultry, especially if they’re grilled. Enjoy! Photo via  ...