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Passionfruit Delicious Pudding

Passionfruit Delicious Pudding

This light & fluffy delicious pudding showcases Summer ripened passionfruit from Ponthier. Ponthier Purees are 100% natural all fruit purees made with the finest seasonal fruits. Created 70 years ago, today Maison Ponthier exports to 65 countries all over the world.
Course Dessert

Ingredients
  

  • 1.5 cups PONTHIER Passionfruit purée
  • 1/3 cup 
melted butter we suggest Lescure or Le Conquerant
  • 2/3 cup 

granulated sugar
  • 2/3 cup white sugar
  • 3 Kangaroo Island Eggs separate yolks from the whites
  • 1/2 cup self raising flour
  • icing sugar to garnish
  • Tribehou Crème Fraîche to serve
  • You will need a medium sized heat proof pudding dish

Instructions
 

  • Preheat oven to 180C on fan force setting.
  • Grease pudding dish with butter, add a 1/2 cup of passionfruit purée to base of the dish and set aside.
  • Mix melted butter, sugar and egg yolks in a bowl, stirring as you go to create a smooth batter.
  • Add remainder of passionfruit purée, along with the flour and mix again until smooth and all the ingredients are combined.
  • Whisk egg whites to the soft peak stage. Gently fold the passionfruit batter through the egg whites a little at a time, mixing lightly to keep as much volume in the batter as possible.
  • Spoon batter into the pudding dish over the passionfruit puree and smooth batter out gently with the back of a spoon.
  • Bake pudding in the oven for 25mins, until pudding is golden on top.
  • Dust with icing sugar and serve pudding whilst warm with a dollop of creme fraiche. (Optional) serve additional passionfruit purée on the side.
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Caviar & Waffles

 

Caviar & Waffles

Elevate the humble waffle with a delicious upgrade of caviar, potato & chives, or take it to the next level with Nortindal Squid ink for that wow factor! Choose from our delicious varieties on offer, including Black Pearl White Sturgeon caviar, Salmon Roe, ARS Italica Classic Oscietra and more. Finish your waffles with an extra luxe touch of Tribehou Crème Fraîche and chives to turn this meal into an celebration.
Course Appetisers, Finger Food

Ingredients
  

Potato & Chive Waffles

  • 75g Lescure Unsalted Butter melted
  • 3 Kangaroo Island Eggs lightly beaten
  • 1.5 cups full cream milk
  • 1/2 tsp Tasman Sea Salt
  • 1 cup cold mashed potato
  • 3 tbsp fresh chives chopped
  • 2.5 cups self raising flour

Squid Ink waffles

  • 75g Lescure Unsalted Butter melted
  • 3 Kangaroo Island Eggs lightly beaten
  • 1.5 cups full cream milk
  • 2 tbsp Nortindal Squid Ink
  • 2.5 cups self raising flour

To Serve

  • Your choice of Caviar Black Pearl White Sterling, Beluga, Salmon Roe & ARS Italica Oscietra,
  • Tribehou Crème Fraîche
  • fresh chives chopped

Instructions
 

Potato & Chive Waffles

  • In a large mixing bowl combine the melted butter, lightly beaten eggs and milk. Whisk to combine.
  • Add sea salt, mashed potato and chives, stirring as you go. Add flour a little at a time and mix to form the waffle batter.
  • Preheat the waffle iron to your preferred setting, we used 3. Cook approximately half a cup of batter at a time, until golden and puffy, set aside.
  • Repeat with remainder of batter until all the waffle mixture has been used. Keep waffles warm (cover with foil and place in the oven on a low heat) until ready to serve.

Squid Ink Waffles

  • In a large mixing bowl combine the melted butter, lightly beaten eggs and milk. Whisk to combine.
  • Add squid ink to the mixture stirring as you go to incorporate the colour into the batter evenly. Add flour a little at a time and mix to form the waffle batter.
  • Preheat the waffle iron to your preferred setting, we used 3. Cook approximately half a cup of batter at a time, until golden and puffy, set aside.
  • Repeat with remainder of batter until all the waffle mixture has been used. Keep waffles warm (cover with foil and place in the oven on a low heat) until ready to serve.

To Serve

  • Serve waffles warm with a generous dollop of Tribehou Crème Fraîche and a quenelle of caviar on top. Garnish with chopped chives prior to serving.

Video

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Baked Artichoke Dip

Baked Artichoke Dip

This creamy baked artichoke dip is an all round crowd pleaser. Made with preserved artichokes from @conservaselnavarrico it has a deliciously creamy base of our SIMON JOHNSON Mayonnaise and Cravero Parmigiano Reggiano. This dip is the perfect invitation to indulge in a cosy bowl of comfort food, during the Winter months.⁠
Course Appetisers

Ingredients
  

Baked Artichoke Dip

  • 660g El Navarrico Artichokes
  • 1 Garlic clove grated
  • 1 cup SIMON JOHNSON Mayonnaise
  • 1 cup Cravero Parmigiano Reggiano grated
  • Salt & Pepper
  • 1/4 cup breadcrumbs

To serve

  • SIMON JOHNSON Linguette
  • sliced bread

Instructions
 

  • Preheat oven to 180C
  • Drain brine from the artichokes and discard liquid. Place artichokes into a medium size mixing bowl and add the grated garlic.
  • Add mayonnaise, grated Parmigiano Reggiano and stir to combine. Season with a little salt and pepper to taste.
  • Spoon artichoke mixture into an oven proof baking dish and sprinkle with breadcrumbs. Bake in the oven for 30-40 mins until the cheese is bubbling and the breadcrumbs are golden on top.
  • Serve immediately with linguette & bread on the side.
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Leek Tart

Leek Tart

This fine leek tart showcases these beautiful Spanish leeks from El Navarrico. Paired with crisp buttery pastry and layered on a luxurious dijon cream, it’s perfect for a light lunch and makes any meal an occasion.
Course Main Dish

Ingredients
  

  • 660g El Navarrico Leeks
  • 150g Mauri Formaggi Mascarpone
  • 3 tbsp Tracklements Dijon Mustard
  • ready made frozen puff pastry sheets standard size 24cm x 24cm
  • 75g Will Studd Le Conquerant Butter
  • Salt & pepper to taste
  • fresh thyme

Instructions
 

  • Preheat oven to 200C on fan force setting. Line a medium sized baking tray with baking paper and set aside.
  • Drain the brine from the leeks and discard liquid, place leeks onto a plate.
  • Mix mascarpone and dijon mustard in a small mixing bowl, add more mustard to taste, if required.
  • Dot half the butter between the frozen pastry sheets, place onto lined baking tray. Spread a generous amount of the mascarpone mixture over the top leaving a few centimetres around the edges. Arrange leeks over the dijon cream.
  • Fold the edges of the pastry and crimp to decorate with a fork.
  • Season with salt & pepper and dot leeks with a little additional butter if using.
  • Bake in the oven for 25-30 mins on a high heat, to allow liquid to evaporate and for leeks to caramelise. Reduce heat to 180C and continue to cook for a further 20 mins in the oven. Base of tart should be crisp and golden, whilst the majority of liquid should have evaporated.
  • Garnish tart with a few thyme sprigs prior to serving and serve warm.
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Smoky Chilli Baked Beans

Smoky Chilli Baked Beans

Tracklements Smoky Chilli Sauce adds a good kick to these home-style baked beans. With flavours of Smoked Chipotle and Scotch Bonnet Chillies, it delivers a hot, sweet and sour combo. With these delicious white Plancheta beans from El Navarrico, it's the perfect make-ahead recipe for those lazy brunch dates at home as the weather cools down...
Course Main Dish

Ingredients
  

  • 325g El Navarrico Plancheta Beans
  • 200g speck or Guanciale cubed
  • 2 dried bay leaves
  • 4 garlic cloves sliced
  • 1 cup Simon Johnson Passata
  • 5 fresh thyme
  • 1 brown onion halved
  • 230ml Tracklements Smoky Chilli Sauce 
  • 250 ml boiled water plus more as required
  • 1-2 tbsp Tasman Sea Salt plus more to taste
  • cracked black pepper to taste
  • 2 tbsp La Chinata Sweet Paprika
  • flat leaf parsley to serve

Instructions
 

  • In a large saucepan, place beans with the cubed speck, bay leaves & thyme. Add halved brown onion and sliced garlic. Cover with the smoky chilli sauce, passata & water. Add sea salt, cracked black pepper and paprika. 
  • Stir well to combine ingredients and cook on a medium to high heat for 20 mins until warmed through. Check beans and adjust with a little more water, if required.
  • Check seasoning and adjust to taste with additional salt & pepper, garnish with parsley prior to serving.
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Slow Cooked Pickle Brine Ham Hock

Slow Cooked Pickle Brine Ham Hock

Fight food waste with this recipe for our Pickle Brine Ham Hock. Made for pickle lovers, it's a delicious dish of smoky ham, zingy Dillicious Straight Up Garlic Pickles & brine, lentils and a bit of comfort... Perfect for those lazy days.
Course Main Dish

Ingredients
  

Pickle brine ham hock

  • 1 smoked ham hock approx 1kg - 1.2kg
  • 750g Dillicious Pickle Garlic Chips with brine reserved
  • 1 whole garlic bulb with the top sliced off
  • 1 small onion peeled and whole
  • 3 dried bay leaves
  • 1 large celery stick roughly chopped
  • 1&1/2 cups dried green lentils washed and rinsed
  • Tasman Sea Salt & cracked pepper

To serve

  • crusty bread to serve
  • flat leaf parsley to garnish (optional)

Instructions
 

  • Set slow cooker to high heat, add smoked ham hock, garlic bulb, onion, bay leaves and chopped celery.
  • Add reserved pickle brine and approximately half of the garlic pickle chips. If needed, top up with lukewarm water to just cover the pork hock.
  • Allow ham hock to cook for 2-3 hours in brine liquid, turning occasionally.
  • After 3 hours add the dried green lentils and continue to slow cook until lentils are tender, for approximately 2 more hours, season to taste with sea salt & cracked pepper if using.
  • Serve ham hock with lentils and some crusty bread, garnish with flat leaf parsley if using.
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Cheese Fondue

Cheese Fondue

The word fondue is derived from the French word "fondre" which means, “melt". Well-known variations include traditional melting cheeses such as Comte, Gruyere, Raclette, Emmenthal, Tilsit, Beaufort, Fontina...etc. Make this as the weather cools down for the ultimate change-of-seasons, indulgence.
Course Appetisers

Ingredients
  

  • 1 garlic clove whole
  • 250ml dry white wine
  • 350g Emmental cubed
  • 400g Comté cubed
  • 300g L’Artisan Mountain Man rind removed and cubed
  • 2tsp kirsch optional
  • bread to serve & dip

Instructions
 

  • Rub the inside of the fondue pot (or a deep heavy-based pan) with a clove of garlic, add the white wine and warm over a low heat until it begins to simmer.
  • Add the Emmental, once cube at a time, whisking or stirring vigorously and allowing to melt before adding more. Do the same with the Comte, followed by the Mountain Man, and keep stirring until smooth. Stir in the kirsch, if using.
  • Transfer to a fondue set or heatproof pan set over a tea light and eat immediately.
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Patatas Bravas

Patatas Bravas

We love this take on the classic Patatas Bravas. With smoky hot paprika flakes from Pons, alongside generous dollops of our SIMON JOHNSON chipotle mayonnaise, this is a sure fire hit to make any meal memorable!
Course Appetisers, Main Dish

Ingredients
  

  • 1 Kg cocktail potatoes
  • Joseph First Run Olive Oil
  • 3-4 Tbsp Pons Hot Paprika Flakes
  • Tasman Sea Salt
  • SIMON JOHNSON Chipotle Mayonnaise
  • parsley to garnish

Instructions
 

  • Preheat oven to 200C
  • Cut and quarter potatoes and place on a large baking tray.
  • Drizzle with olive oil and season with paprika flakes and sea salt, to taste.
  • Roast potatoes in a hot oven for 35-40 mins, until potatoes are crispy, brown & golden.
  • Serve with generous dollops of chipotle mayonnaise on top and garnish with parsley.
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Tomato Tarte with Goats Cheese

Tomato Tartin with Goats Cheese

Imagine fresh ripe tomatoes baked with crispy buttery party and the creamiest of goats cheese. This Tomato Tartin will bring the ultimate Summer vibes to your table.
Course Main Dish

Ingredients
  

  • 1 sheet Puff Pastry
  • 2 Tomatoes sliced into 1/2 cm discs
  • 2 Tbsp Le Conquerant Demi Sel Butter
  • Tasman Sea Salt
  • Holy Goat Skyla sliced into 1 cm discs
  • Colonna EVOO
  • Fresh herbs to garnish parely, chervil or thyme

Instructions
 

  • Preheat oven to 200C
  • Using a dinner plate cut a round disc in the pastry and discard any edges. Place on a baking sheet/tray and set aside
  • Starting from the centre, fan the tomato slices from the middle working your way out the edges of the pastry. Leave a 2-3 cm gap at the edges.
  • Gently fold the 2-3cm edge of the pasty into the tart, crimping with your fingers as you go. Dot the butter over the pastry edges, tomatoes and season with salt to taste.
  • Bake tart in the oven for 25 mins, or until the edges and base are crisp and golden brown.
  • Garnish tart whilst still warm with goats cheese discs in the centre, drizzle with some olive oil and fresh herbs before serving.
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Simple Ramen

Simple Ramen

This quick & easy ramen dish brings together the flavours of Aneto Chicken Broth, Yamato Raw Soy Sauce and Colonna Chilli Oil to make a satisfying meal in minutes.
Course Main Dish

Ingredients
  

Ramen

  • 500g fresh ramen noodles
  • Tasman Sea Salt
  • 1L Aneto Chicken Broth
  • 2 spring onion stalks save the bulbs for soup
  • 3 tbsp Yamato Soy Sauce Raw
  • 200g enoki mushrooms
  • 200g shemeji mushrooms

To serve

  • black or white sesame seeds
  • 2 Spring onion stems chopped
  • shredded seaweed
  • Colonna Chilli Oil

Instructions
 

  • Bring a large pot of salted water to boil and cook ramen noodles for 2 mins, being sure they retain their chewy al dente texture. Drain off any excess water and set aside.
  • Heat the broth in a large saucepan, over a gentle heat. Add the spring onion stalks to the pot, along with 3 tablespoons of soy sauce. Bring soup to a gentle simmer.
  • Gently poach shemeji mushrooms in the simmering broth for a couple of minutes.
  • Divide noodles between bowls and ladle broth over the top along with shemeji mushrooms and garnish with enoki mushrooms.
  • Add chopped spring onion, sesame seeds, shredded seaweed and finish with a few drops of chilli oil on top of the broth.
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Chilli Jam Pork Stir Fry

Chilli Jam Pork Stir Fry

This fragrant fresh chilli jam from Tracklements adds a delicious warmth to this easy pork stir fry. It makes a great weeknight dinner for when you're short on time, but still need to impress.
Course Main Dish

Ingredients
  

  • 3-4 Tbsp Tracklements Fresh Chilli Jam adjust to preferred spice level
  • 500g Pork Mince
  • 1 cup Green beans trim ends and halve beans
  • 1 cup fresh basil leaves picked and roughly torn
  • Simon Johnson fried shallots
  • steamed rice to serve

Instructions
 

  • Warm fresh chilli jam in fry pan over a gentle heat until fragrant.
  • Add pork mince and turn heat up to high, stir fry pork for 5 mins until mince has browned through.
  • Add green beans and cook for a further few minutes, take pan off heat and add fresh basil leaves.
  • Serve with steamed rice and top stir fry with fried shallots just before serving.
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Raspberry Vinaigrette

Raspberry Vinaigrette

This zesty vinaigrette highlights the flavour of raspberries in contrast to the nutty warmth of Le Blanc Hazelnut oil. The ruby-coloured vinegar is made from the juice of fresh raspberries which is blended into white wine vinegar, then aged in oak barrels. Dress your favourite greens, add some heirloom tomatoes, along with some fresh hazelnuts and enjoy the flavours of Spring!
Course Appetisers

Ingredients
  

  • 1/4 cup Leblanc Raspberry Vinegar
  • 1/2 cup Leblanc Hazelnut Oil
  • 2 cups mesclun salad mix
  • 1/2 cup heirloom cherry tomatoes
  • 1/2 cup hazelnuts toasted (optional)
  • 1/2 red onion sliced
  • Tasman Sea Salt
  • black pepper

Instructions
 

  • Combine vinegar and hazelnut oil in a small mixing bowl. Whisk to combine until a smooth emulation forms, season to taste with salt & pepper.
  • In a serving bowl, layer the greens, tomatoes, red onion and hazelnuts. Drizzle vinaigrette generously over the top and add a little more seasoning if required before serving.
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Champagne Vinaigrette

Champagne Vinaigrette

This Champagne vinaigrette showcases the finest champagne vinegar from Le Blanc. Made from pinot gris and meuniere grapes grown in the Champagne region, this vinegar is an authentic French specialty. Pair this dressing alongside fresh Radicchio leaves and crisp radishes with sea salt.
Course Appetisers

Ingredients
  

  • 1 tbsp Simon Johnson dijon mustard
  • 1/4 cup Leblanc Champagne Vinegar
  • 3/4 cup Leblanc Grapeseed Oil
  • Tasman Sea Salt to taste
  • 1 bunch radicchio leaves picked & washed
  • 1 bunch Fresh radishes washed & halved

Instructions
 

  • Combine Dijon mustard, champagne vinegar and grapeseed oil in a mixing bowl. Whisk to combine and add a touch of sea salt to taste.
  • Dress plate with radicchio leaves and halved radishes and serve vinaigrette alongside crudités as an appetiser.
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Valrhona Chocolate Soufflé

Valrhona Chocolate Soufflé

Learn how to bake a soufflé with Chef Miko Aspiras from Hilton Sydney using our baking range from Valrhona.
Course Dessert

Ingredients
  

Soufflé

  • 450g fresh milk
  • 120g caster sugar
  • 30g corn flour
  • 90g egg yolks
  • 445g Valrhona Guanaja 70% Dark Chocolate Feves
  • 300g Egg whites
  • 3g cream of tartar

Serving Suggestions

  • Ponthier Raspberry purée
  • Fresh Mint

Instructions
 

  • - Whip the egg whites and cream of tartar together until stiff peaks form
  • - In a heat proof bowl , melt the chocolate in a microwave with 20 second interval, make sure to stir the chocolate around to avoid burning .
  • - In a sauce pot boil the milk, whisk in the corn flour, stir until well combined and mixture has thickened
  • - Pour the hot milk mixture on to the chocolate
  • -Whisk together until well incorporated
  • - Whisk in egg yolks
  • - Whisk in ¼ part of the egg whites
  • - Using a rubber spatula fold in the rest of the whipped meringue
  • - Prepare your cups. Use a ramekin style cup. Brush insides bottom and sides of the ramekin with butter, sprinkle with caster sugar
  • - Pipe in the soufflé mixture, level the mixture then clean the rim of cups
  • - Bake for 8-10 minutes at 195C
  • - Sprinkle top with powdered sugar
  • - serve with raspberry purée and mint

Notes

https://youtu.be/_ut0VRTQSuo
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Truffle Mac n Cheese

Truffle Mac n Cheese

Take this luscious Mac n Cheese to the next level with the sweet & nutty flavours of Comté, fresh Australian black winter truffles. Benedetto Cavalieri pasta and French cultured butter.
Course Main Dish

Ingredients
  

  • 500g Benedetto Cavalieri Mezzi Rigatoni
  • Tasman Sea Salt
  • 150g Lescure Butter
  • 2tbsp Plain Flour
  • 500ml Full Cream Milk
  • 250g Comté grated, reserve some to top the Mac n Cheese before baking
  • black pepper to taste
  • 1 Fresh black Truffle Coomer Truffles
  • Pons Black Truffle Condiment
  • You will need ramekins or oven proof bowls

Instructions
 

Mac n Cheese

  • Bring the pasta to boil in a large pot of salted water. Cook until al dente, for approximately 8 mins and drain. Divide between 4 oven proof bowls or ramekins and set aside on a baking tray.
  • Melt butter over a gentle heat in a medium sized pan, add flour and stir to combine. Gradually add milk and continue to stir over a medium heat until the béchamel sauce begins to thicken, check seasoning and adjust with salt & pepper.
  • Remove pan from heat, stir in half of the grated comté & grate a few slivers of truffle into the sauce.
  • Divide sauce between each ramekin and top with extra comté.
  • Bake for 15-20 mins in the oven at 180C until the top of sauce is golden brown and the cheese is bubbling on top.

To Serve

  • Drizzle with truffle oil & garnish with extra truffle slices prior to serving and a touch of sea salt.
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Brioche French Toast

Brioche French Toast

Our 4th of July recipe features Dorset Maple Reserve Vermont Maple Syrup, French toast made with Bob & Pete’s Brioche & Kangaroo Island Free Range Eggs, with fresh figs.
Course Appetisers, Dessert

Ingredients
  

  • Bob & Pete's Brioche sliced into 3cm slices
  • 4 Kangaroo Island Eggs
  • 2 tbsp Lescure Butter
  • Dorset Maple Reserve Syrup to serve
  • fresh figs to serve
  • icing sugar to serve

Instructions
 

  • In a shallow mixing bowl whisk eggs until combined, dip sliced brioche into the egg mixture and set aside.
  • Heat butter over a medium heat in a frypan and cook eggy brioche slices over a medium heat until golden brown and crisp. Baste with extra butter if needed.
  • Serve with Dorset Maple Reserve Syrup and fresh figs, dust lightly with icing sugar before serving.
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Vongole & Fennel Broth

Vongole & Fennel Broth

This delicious seafood broth showcases the light flavours of vongole, fennel & Pons olive oil. Made with Aneto Natural broth & our Verjus, it's a handy recipe for a quick & easy meal.
Course Main Dish

Ingredients
  

  • 1-2 tbsp Pons Green Olive Oil
  • 1/2 Brown Onion sliced
  • 1 Garlic clove sliced
  • 1/2 small fennel bulb sliced, reserve fronds for garnish
  • 3/4 cup SIMON JOHNSON Verjus
  • 1 litre Aneto Fish Broth
  • 750 g vongole
  • 1 Salt & Pepper to taste

Crostini

  • sourdough bread sliced thin, allow two person
  • Pons Green Olive Oil to drizzle
  • sea salt
  • fennel fronds to garnish

Instructions
 

Broth

  • Heat olive oil in a medium size pot and sauté onion & garlic over a gentle heat.
  • Add sliced fennel and continue to cook until ingredients soften.
  • Deglaze pan with verjuice, add fish stock and bring to a simmer.
  • Once broth is simmering, add vongole and cook until shells open for approx 15-20 mins. Adjust if necessary as additional heat might be required, to open the shells.
  • Check seasonings and adjust to taste with salt & pepper.
  • Serve soup with an extra drizzle of olive oil, garnish with reserved fennel fronds and crostini on the side.

Crostini

  • Preheat oven to 200C. Place sliced bread on a baking tray and drizzle with olive oil and sea salt.
  • Bake crostini for 15 mins until crisp and golden brown, garnish with fennel fronds before serving.
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Paprika Chicken with Olives & Potatoes

Paprika Chicken with Olives & Potatoes

Upgrade everyone's favourite roast with the smoky, sweet flavour of Paprika from Pons and add extra flavour with these black empeltre olives.
Course Main Dish

Ingredients
  

  • 1 kg small new potatoes par boiled
  • few Garlic cloves to stuff cavity
  • 1.25 kg whole chicken leave 30mins per 500g of weight for cooking time
  • Pons Green Olive Oil
  • Tasman sea salt smoked
  • Pons sweet paprika flakes
  • 1 brown onion halved
  • SIMON JOHNSON Empeltre Olives

Instructions
 

  • Preheat oven to 180C. Par-boil potatoes for 5 mins in salted water – drain & set aside on roasting tray.
  • Stuff cavity of chicken with the garlic cloves.
  • Place chicken onto roasting tray with potatoes, drizzle skin with olive oil and season with a generous amount of sea salt.
  • Sprinkle paprika flakes over the chicken, covering top, bottom and crevices. Rub into the skin to ensure it is evenly coated all over.
  • Add brown onion pieces and scatter olives around the chicken & potatoes.
  • Roast in the oven for 1 to 1:25hr depending on the size of your chicken. (As a guide, a whole chicken takes about 30 minutes per 500g of weight to cook in a pre-heated oven at 180°C).
  • Once cooked, cover chicken with foil & set aside for 5-10 mins to rest before carving.
  • (Optional) spoon the chicken with juices from the pan and sprinkle with more paprika flakes prior to serving.
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Cauliflower Soup with Truffle Oil

Cauliflower Soup with Truffle Oil

This hearty cauliflower soup is a meal in itself. Take one cauliflower, add Aneto Vegetable Broth and finish with a generous slick of Pons Truffle Oil. Using these ingredients you can turn any meal into an event!
Course Appetisers

Ingredients
  

Cauliflower Soup

  • 1 head cauliflower chop into florets, reserve some for garnish
  • 500 ml Aneto Vegetable Broth
  • 150 ml single cream
  • salt & pepper to taste

Garnish

  • 1/2 cup cauliflower florets
  • Pons Green Extra Virgin Olive Oil
  • Tasman Sea Salt
  • Pons EVOO with Black Truffle condiment
  • 2-3 tbsp fresh chives chopped

Instructions
 

Cauiflower Soup

  • In a medium size pot, add cauliflower florets and cover with vegetable stock.
  • Bring soup to boil over a gentle heat until cauliflower is soft and tender. Set aside to cool slightly.
  • Add cream to soup and using a blender or bamix, puree soup until desired consistency is achieved. Check seasonings and adjust with salt & pepper to your taste.
  • Ladle into bowls and garnish with roasted cauliflower florets, a generous drizzle of Truffle oil and chives to serve.

Garnish

  • Preheat oven to 180C. Place reserved cauliflower florets onto a tray lined with baking paper, drizzle florets with a little olive oil and season with salt.
  • Roast in the oven for approximately 20 -25 mins until they begin to caramelise and turn golden brown, set aside until needed.
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Cashel Blue® Cheese Scones

Cashel Blue® Cheese Scones

These light & flaky scones are filled with delicious morsels of Cashel Blue® cheese, good quality Le Conquerant butter by Will Studd and served alongside Tracklements Original Onion Marmalade for an original take on teatime.
Course Appetisers

Ingredients
  

  • 500g Self Raising Flour plus extra to dust
  • 1 tsp Sel De Guerande sea salt
  • 1 Tbsp Tracklements French Dijon mustard
  • 70g Le Conquerant unsalted butter cold
  • 125g Cashel Blue® Cheese
  • 200ml chilled water
  • 1 egg (beaten) to brush the tops of the scones
  • Tracklements Original Onion Marmalade

Instructions
 

  • Pre heat oven to 190C. Place flour, salt and mustard into a large mixing bowl and stir briefly.
  • Cut cold butter into small cubes and dust with the flour mixture. Crumble the Cashel Blue® cheese into the mixing bowl and stir to combine.
  • Using a bread knife, cut the butter and flour into smaller pieces until it resembles clumps of wet sand - a few larger pieces are fine as they'll add to the flaky texture overall.
  • Mix in the chilled water until combined and the dough comes away from the edge of the bowl; be careful not to over handle the dough.
  • Tip on to a very lightly floured surface and flatten into a rectangle about 2.5cm high. Cut out with a round cutter (about 4-5cm wide for scones), reshaping as necessary.
  • Place scones onto a baking tray and baste top of scones with the beaten egg. Bake for 20-25 mins mins, until a golden brown crust has formed on top.
  • Allow to cool slightly on a rack before splitting open and serving with Tracklements Original Onion Jam.
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Granita & Ices with Ponthier Purees

Granita & Ices with Ponthier

Ponthier Purees are 100% natural all fruit purees made with the finest seasonal fruits from France. Created 70 years ago, today Maison Ponthier exports to 65 countries all over the world. Make your own granitas and ices by simply freezing the puree until firm and serve alongside your favourite fruits, garnishes & spirits, for an easy warm weather treat.
Course Dessert

Ingredients
  

Granita & Ices

  • Ponthier Mandarin Puree chilled item available in store for collection
  • Ponthier Coconut Puree
  • Ponthier Blackberry Puree
  • We've selected these flavours, choose your favourite and follow the steps below.

To serve

  • various serving glasses or bowls
  • pineapple wedges, fresh mint, limes & thyme for garnish
  • Campari, rum, or your favourite spirit to serve optional

Instructions
 

Granita & Ices

  • Pour Ponthier puree into a shallow tin. Allow to set in freezer for a minimum of 4-6hrs.
  • Using a fork and tablespoon, scrape the frozen puree into a granita, alternating with the utensils to break up the ice. Leave some pieces in larger sections and scrape some into smaller pieces for added texture.
  • Return granita to the freezer until firm, 2-4hrs is ideal. Repeat this process again until you are satisfied with the overall texture of the granita.

To serve

  • Place serving glasses or bowls into the freezer prior to serving (1hr is our suggested minimum,) prepare garnishes and set aside.
  • Layer granita into the frozen serving glasses or bowls. Add garnishes like pineapple, lime, mint or thyme depending on your preference.
  • Optional, when serving add a shot of your favourite spirit for a grown-up treat, Campari & mandarin work well, or coconut & rum.