anzac salted caramel slice

380ml tin Caramel Top ‘n Fill
160ml milk
2 tbsp tahini
1 tsp sea salt
250g dark chocolate, roughly chopped
60g coconut oil

BASE
150g plain flour
150g cup sugar
100g rolled oats
75g desiccated coconut
80g golden syrup
1/2 tsp bicarb
125g butter

Preheat oven to 180ºC (160ºC fan).  Grease a 30x20cm rectangular tin and line with baking paper.

To make the base, sift flour into a large bowl then add sugar, oats and coconut, mixing well.  Make a well in the centre.

Combine butter and golden syrup in a saucepan over medium heat until melted.  Dissolve bicarb into 1 tbsp of boiling water then add to the butter mixture.  Add to the dry ingredients and mix well.

Spoon the mixture into the prepared tin and use a spatula to press the mixture firmly in, flattening the surface.

Bake for 15-20 mins until golden. 

Meanwhile, to make the topping combine Top ‘n Fill, milk, tahini and sea salt in a small saucepan, whisking until combined and smooth.  Once the base is cooked, pour the caramel mixture over the top and return to the oven for 20-25 mins until it looks set and is lightly browned on top.  Allow to cool completely.

In a small bowl combine chocolate and coconut oil.  Microwave in 30 second spurts, until melted completely.  Pour oven the cooled caramel, smooth the surface then refrigerate overnight to set.  Cut into slices to serve.

lamington crêpe cake

Serves 4-6

CRÊPES
300g plain flour
4 eggs
1L full cream milk
A generous pinch of salt

LAMINGTON BUTTER
1 x 350g packet plain lamingtons
3 tbsp mascarpone

Raspberry/strawberry jam, to fill
Desiccated coconut
Extra lamingtons, to decorate
Mini Australian flag toothpick, to decorate

To make crêpes, put all ingredients into a blender and blend until combined.  Cover and rest the batter for 30 minutes to allow it to thicken slightly.

After resting, heat a small (20cm), non-stick frypan over medium heat. Take pan off the heat and pour in 1/8 cup of the batter and swirl around the saucepan to coat the base completely. Return to heat and cook until you see small bubbles coming to the surface of the crêpe. The edges will also begin to crisp up and lift away from the pan, which will make it easy for you to get a thin spatula underneath to lift the crêpe out (or just tip the frypan upside down to allow the crepe to fall out, like a pro). 

Keep making those crêpes until all the batter is finished.

To make lamington butter, add lamingtons to a food processor and blend until a thick paste.  Add mascarpone and blend until combined.

To assemble the cake, spread one crêpe with a thin layer of the lamington butter.  Arrange, spread-side-up, in the centre of a serving plate.  Spread another crêpe with a thin layer of lamington butter then sprinkle with a small amount of desiccated coconut then layer on top of the first crepe.  Spread another crêpe with a thin layer of jam then layer on top of the second crêpe.  Repeat alternating layers with remaining crepes until you have a tall stack that resembles a cake.  The top layer should be the lamington butter sprinkled with desiccated coconut.  

Decorate the top with extra, store-bought lamingtons and crown with an Aussie flag.

sweet potato bhaji

Makes 18

250g brown onion, thinly sliced
250g sweet potato, roughly grated
25g finely grated ginger
3 cloves garlic, crushed
125g rice flour
250g chickpea flour
1 sprig fresh curry leaves (leaves picked, stalk discarded)
1 tsp ground cinnamon
½ tsp ground cardamom
½ tsp fennel seeds
½ tsp cumin seeds
1 tsp turmeric
Sea salt, to season
370ml light olive oil, to fry

Combine all ingredients (except oil) in a large bowl, mix well.  Season with salt. 

Divide mixture into 18 equal sized portions and flatten each portion firmly between two hands to press the mixture together and form a patty (don’t worry if they are a bit crumbly, this is OK!). 

Pour oil into a large, deep frypan and heat over high heat.

Fry the bhaji in batches of 3 at a time until golden and crispy.  Drain on paper towel and serve immediately while hot and crispy.

fairy bread fudge

Makes 9 large squares
You will need a candy thermometer for this recipe

450g raw caster sugar
400g double cream
50g unsalted butter
1 tbsp glucose syrup
2 tsp vanilla bean paste
Sea salt
9 French mini toasts (found in cracker section of supermarket)
Store-bought vanilla frosting
100s and 1000s
Edible glue

Grease and line a 20x20cm square baking tin with baking paper.

Combine sugar, cream, butter and glucose syrup in a large, heavy-based saucepan over a medium heat, stirring constantly until sugar has dissolved.

Increase heat to high, stir occasionally until mixture reaches the soft-ball stage (116ºC).  Remove pan from heat and allow to sit until temperature drops to 110ºC (about 10 mins).  Add vanilla bean paste and a generous pinch of salt.

Use a wooden spoon to vigorously beat the mixture until the temperature drops right down to 60ºC.  This will take quite some time (you might get a sore arm!) but is important to keep stirring as this helps the fudge to form a smooth, creamy texture. 

Once the temperature has come down to 60ºC spoon into the prepared tray, smooth the top and allow to sit at room temperature (do not refrigerate) to set completely (overnight).

Once set, turn fudge out onto a clean surface and cut into 9 equal squares.  To make fairy bread topping, spread some vanilla frosting onto each French mini toast and then sprinkle with Dollar Sweets 100s and 1000s.  Squeeze a tiny bit of The Creative Kitchen Edible Glue onto the bottom of each toast and affix one to the centre of each fudge square to serve.

orange and beet salad with honey cumin dressing and whipped goat’s cheese

Serves 4

½ cup cracked freekeh
6 oranges, peeled, cut into thin slices
2 medium size fresh beetroot, very finely sliced
100g goat’s cheese
2 tbsp whole egg mayonnaise
1 ½ tsp cumin seeds
1 tbsp honey
1 tbsp butter
Juice of ½ small lemon

Combine freekeh with 1 ½ cups water in a small saucepan.  Bring to the boil then reduce heat and simmer for 15-20 mins until soft and all the water has been absorbed.  Rinse under cold water and set aside.

To make dressing, heat a small frypan over medium-high heat.  Add cumin seeds and fry for 1 min until fragrant.  Add butter and honey and fry until butter has melted and the mixture is frothy.  Remove from heat and whisk in lemon juice.

To make whipped goat’s cheese combine cheese and mayonnaise in a bowl and use an electric beater with whisk attachment to whisk until smooth and fluffy.

To serve, arrange orange and beetroot slices on a platter.  Scatter the freekeh over the top.  Drizzle the honey cumin dressing over the top then dollop whipped cheese randomly on top to serve.

sweet potato cakes with umeboshi vinegar salt

Makes about 18

3 large sweet potatoes (about 200g each)
800ml thickened cream
Any high-smoke point oil, to deep fry (we used Rice Bran oil)

BATTER
200g plain flour
200g cornflour
3 tbsp baking powder
450ml chilled soda water

UMEBOSHI VINEGAR SALT
3 tbsp coarse Pink Himalayan Sea Salt
2 tbsp plum vinegar

To make umeboshi vinegar salt, preheat oven to 100ºC (80ºC fan).  Combine salt and vinegar in a small bowl and allow to sit for 30 mins to absorb.  Spread salt out over a baking tray and bake for 40 mins or until completely dried.  Pound in a mortar and pestle until fine. 

To make potato cakes preheat the oven to 230ºC (210ºC fan). 

Line the base and sides of a deep baking tray with foil and baking paper.  Give the potatoes a quick wash, leave the skin on, top and tail them, then slice into 1 cm-thick slices.

Place the cream in a medium size saucepan and bring to the boil, stirring occasionally.  Remove from heat and season generously with salt and pepper.

Pour cream into the prepared baking tray, arrange the potatoes on top of the cream then cover with foil (poke a few holes in it with a fork) and bake for 30 minute until a skewer inserted into the potato goes in easily (there should still be a little resistance).  Take out of the oven and set aside to cool completely.

Meanwhile, to make the batter, combine the dry ingredients together in a bowl and make a well in the centre.  Slowly whisk in enough of the soda water to form a thick smooth batter.

Once the potatoes have cooled, carefully remove slices from the cream and layer onto a tray.

Heat the oil in a deep-fryer to a high heat.  Carefully dip each potato slice in the batter and deep-fry in batches (2 at a time) for 2-3 minutes or until golden.  Drain on paper towel, sprinkle with vinegar salt and serve immediately.

satay fig, lentil and haloumi salad

Serves 4

120g baby rocket
1 x 425g tin lentils, drained and rinsed
100g haloumi, diced
¼ cup olive oil
375g dried figs
Juice of ½ lime
¼ cup kefir or natural drinking yoghurt
Salt and pepper

SATAY
100ml coconut milk
1/4 cup crunchy peanut butter
1 tsp Thai red curry paste
1/2 tbsp soy sauce
2 tsp lemon juice
2 tsp palm sugar (or brown sugar)
2 tsp kecap manis

To make the satay sauce add coconut milk, peanut butter and curry paste to a small saucepan and bring to a simmer for 2-3 minutes.  Add 1 cup water, soy sauce, lemon juice, sugar and kecap manis.  Bring to a boil then add dried figs and reduce heat to low and allow to simmer until figs are soft (about 10 mins). 

Combine rocket and lentils in a large bowl.  Add lime juice and 3 tbsp of the olive oil, season lightly with salt and pepper and toss to combine.  Arrange on a large platter.

Heat remaining oil in a small frypan over medium heat.  Add haloumi and fry 2-3 mins until golden.  Drain on paper towel then scatter over the salad.

Arrange satay figs randomly on top of the salad (reserve any leftover liquid).  To make dressing whisk together kefir with ¼ cup of the reserved satay liquid.  Drizzle over the top of the salad and serve immediately.

tropical hummingbird cake

265g self raising flour
200g caster sugar
70g desiccated coconut
1 tsp bicarbonate of soda
2 tsp mixed spice
440g crushed pineapple in natural juice
1 medium banana, mashed
1 medium carrot, grated
200g roast sweet potato
1 medium zucchini, grated
Zest of 1 lime
70g chopped pecan nuts (pistachio is also nice
185ml coconut oil
4 eggs
Pinch of sea salt

CREAM CHEESE ICING
500g cream cheese, rom temperature
160g cultured butter, room temperature
200g icing sugar, sifted
Natural coconut essence, to taste
Juice of 1 lime

Dehydrated carrot, sweet potato, zucchini and lime slices, to decorate*
Macadamia nuts, to decorate

Preheat 170ºC (150ºC fan).  Grease and line 3 x 20cm round cake tins.

Combine flour, sugar, coconut, bicarb and spices in a large bowl.  Make a well in the centre, add fruit and vege, lime zest, nuts, oil, eggs and salt, stirring until combined.  Divide evenly among the three pans then bake for 35 mins.  Allow to cool completely in tins before turning out.

To make icing, in a stand mixer (or using a handheld mixer) beat together the cream cheese, butter, coconut essence and lime juice, then, with motor running, gradually add icing sugar 1 tbsp at a time until fully incorporated.  

To assemble the cake, start with the first layer and spread about 2-3 tbsp cream cheese icing on the top.  Top with the second layer of cake, spreading 2-3 tbsp icing on top and finishing with the top layer.  Use a spatula to roughly apply icing to the outside of the cake, then use a scraper to carefully scrape around the cake until smooth and you can see the cake peeking through underneath ("naked" cake look).  

Fit a decorative nozzle to a piping bag, spoon in the remaining icing and pipe swirls along the top edges of the cake.  Gently press a whole macadamia nut into the top of each swirl.

Arrange dehydrated fruit and vege in the centre and sprinkle with extra finely chopped macadamia nuts to finish.  

*to dehydrate the fruit and vegetables for decoration, preheat oven to 60ºC (40ºC fan).  Line three baking trays with baking paper.  Slice carrot, sweet potato and zucchini super finely using the thinnest setting of a mandolin, then spread in a single layer onto baking trays and bake at this very low temperature for 3-4 hours or until curled in appearance and completely dried out.  To dehydrate lime, follow the same process but use a very sharp knife to slice as thinly as possible.

kimchi and quince paste pork ribs

Serves 2 (hungry piggy adults)

1.4kg pork ribs, cut into individual ribs
1 cup kimchi
100g quince paste
1/4 cup honey
Juice of 1/2 lemon
Sea salt and freshly cracked black pepper

Place ribs in a large saucepan.  Cover with cold water, salt generously then bring to the boil.  Reduce heat to low and allow to simmer for an hour until meat is soft.  Remove ribs from water, allow to cool slightly.

To make marinade, combine kimchi, quince paste, honey and lemon juice in a blender.  Blitz until a smooth paste then season to taste with salt and pepper.  Pour into a small saucepan and heat gently.

Pour 1/2 the marinade over the ribs, toss to coat.  Preheat a BBQ to high.  Cook ribs, 10-12 mins, turning and basting regularly with remaining marinade until sticky and caramelised.  Serve immediately with an icy, cold beer.

malted macadamia madeleines

Makes 12

150g butter, plus a tiny bit extra to grease tins
2 tbsp skim milk powder
3 eggs
100g caster sugar
50g malted milk powder
80g plain flour, plus a tiny bit extra to flour tins
80g unsalted macadamia nuts, blitzed in a food processor until a fine crumb

Sea salt flakes
Melted white chocolate and Golden Gaytime crumbs, to decorate (optional)

Melt 150g butter in a heavy-based saucepan over medium heat.  Watch very carefully, as soon as you see the butter becoming a medium golden colour, add skim milk powder, stir into the butter and cook for a further 1-2 mins or until the liquid becomes a deep golden colour.  Remove from the heat immediately and pour the butter and milk solids (they will look like breadcrumbs - this is OK!) into a bowl to cool completely.  

Combine eggs, caster sugar and malt powder in a large bowl and use an electric mixer to beat on high until pale and thick.  Fold through flour, a generous pinch of salt and macadamia meal then pour in cooled butter and solids and mix until just combined.  Cover and place into a freezer for 30 mins to thicken the mixture.

Preheat oven to 180ºC (160ºC fan).  Brush melted butter into 12 madeleine tin holes.  Sprinkle with flour then turn over a sink and tap gently to remove any excess flour.  

Divide mixture between tins (the filling should come about 3/4 of the way up the tin) and bake for 12-15 mins until golden and springy in the centre.  Immediately turn out madeleines onto a cooling rack and once cool enough to handle, dip into melted white chocolate and sprinkle with Golden Gaytime crumb to serve.  Best enjoyed on the day of baking while fresh!

macadamia and truffled honey joys

Makes 12

1 tbsp truffled honey (I use Tamar Valley Truffled Bush Honey)
1/4 tsp white truffle oil
75g caster sugar
90g butter
100g Corn Flakes
60g roughly chopped macadamia nuts
Sea salt flakes
Bee pollen, to serve

Preheat oven to 150ºC (130ºC fan).  

Combine truffled honey, truffle oil, sugar and butter in a large, heavy-based saucepan over medium heat, stirring until sugar has melted and mixture becomes frothy.  Season with salt. 

Add Corn Flakes and stir well to coat.  Space out 12 cupcake liners onto a baking tray and divide mixture between liners.  Scatter with chopped macadamias and a little extra sea salt flakes.  Bake 10 mins then sprinkle bee pollen on top and allow to cool completely and harden before serving.

karaage quail

Serves 2

6 quail
2 tbsp finely grated ginger
4 cloves garlic, crushed
2 tbsp mushroom soy sauce (available from good Asian supermarkets, substitute regular dark soy sauce), plus extra to serve
300g plain flour
Rice bran oil, to deep fry
Sea salt flakes, Kewpie mayo and lemon wedges, to serve

Use a sharp pair of scissors to carefully cut the spine from the quail.  Carefully prise open the body, removing and discarding any guts. 

Combine ginger, garlic and soy sauce in a large bowl.  Add quail and use clean hands to coat quail then cover and refrigerate to marinate for 2 hours.  

Preheat oil to 190ºC.  Have a baking tray lined with paper towel prepared.

Place flour on a large, deep plate.  Coat each quail in flour, dusting off excess flour.  Deep fry quail, one at a time, for 3 mins.  Drain on paper towel.  Serve immediately with a sprinkle of salt, Kewpie mayo, extra soy sauce and lemon wedges.

caramelised leek and shanklish quiche

Makes 6 single-serve quiches
You will need 6 x 11cm fluted, loose-base tart tins for this recipe

3 eggs
250ml full cream milk
100g Greek yoghurt
100g shanklish, crumbled
Cured egg yolk (optional)
Salt and pepper

CARAMELISED LEEK
2 tbsp olive oil
2 leeks, white ends only finely sliced
2 tbsp caramelised balsamic vinegar
1/2 tbsp brown sugar

PASTRY
285g plain flour
Pinch of salt
150g chilled butter, chopped
2 egg yolks
3 tbsp cold water

To make the pastry, combine flour and salt in a large bowl.  Add butter and use your fingertips to incorporate the flour into the butter, using a rubbing motion, until the mixture becomes similar in texture to breadcrumbs.

Wake a well in the centre, add yolks and water and use a butter knife to mix until the mixture just comes together.  Turn out onto a lightly-floured surface and knead until smooth.  Form into a disc shape, wrap in plastic wrap and refrigerate for an hour.

Meanwhile, to make caramelised leek, heat oil in large frypan over medium heat.  Add leek and fry, stirring every few minutes, until golden and very soft (around 30 mins).  Stir in caramelised balsamic vinegar and sugar and fry for a further 2 mins, then set aside to cool completely.

Roll out pastry to about 2mm thick (place between two sheets of baking paper and roll to prevent pastry sticking to rolling pin).  Cut out 6 x 15cm round circles from the pastry (you may need to re-roll the pastry to get enough).  Line the inside of 6 x 11cm fluted, loose-base tart tins with pastry then place into the freezer for 15 mins.  Preheat oven to 200/180.

Line inside of pastry cases with baking paper and fill with pastry weights.  Place onto a baking tray and bake for 12 mins, then remove weights and paper and bake for a further 8 mins or until light golden.  Remove from oven.

To make filling, whisk together eggs, milk, yoghurt and shanklish.  Season with salt and pepper.  Divide caramelised leek between the tart bases then pour filling evenly between them.  Grate about 1/2 tsp cured egg yolk on top of each quiche then bake for 30 mins or until golden on top and set.   

pomelo and vanilla gin granita

Makes enough for 4-6 people to enjoy

200g caster sugar
350ml water
1 vanilla bean, cut in half lengthways, seeds removed and pod reserved
1 large pomelo, peeled, thick white pith removed
Juice of 1/2 lemon
150ml gin

Combine sugar, water, vanilla bean seeds and pod in a medium saucepan over low heat.  Stir until sugar dissolves and mixture just comes to a simmer.  Remove from heat, discard seed pod.

Put pomelo flesh into a blender and pulse until blended well.  Stain, discarding solids.  You will need 1 cup (250ml) of pomelo juice for this recipe.  Add pomelo juice to vanilla sugar syrup along with lemon juice and gin.  Stir well and allow to cool to room temperature.

Pour cooled mixture into a metal tin and freeze 2 hours.  Remove from freezer, use a fork to scrape the surface, breaking up the ice crystals.  Return to freezer 2 hours and repeat this process a futher 2 times before freezing overnight.  

To serve, scrape the surface with a fork to form an ice, serve immediately.

lemon muskmallow pie

Serves 8-10

BASE
375g Malt o' Milk biscuits (1.5 packets)
180g unsalted butter, melted

LEMON CURD
Zest and juice from 2 lemons
2 eggs plus 2 extra yolks
165g caster sugar
80g cold unsalted butter

MUSKMALLOW
300g caster sugar
460g glucose syrup
120ml water
16 musk sticks, roughly chopped
Pinch salt
4 large egg whites
1/2 tsp cream of tartar
To decorate:  extra musk sticks, thinly sliced into "stars", pink Persian fairy floss, edible glitter.

To make base, blitz biscuits in a food processor until a fine crumb then mix well with melted butter.  Place your tart tin on top of a baking tray (this will make it easier to move once filled).  Press into the base and sides of a 20cm round, loose-bottom tart tin (use the bottom of a drinking glass to compact the crumb so it's pressed in pretty firmly).  Pop into fridge to cool.

To make the lemon curd, combine eggs and extra yolks and caster sugar in a medium sized saucepan and whisk until combined.  Put over a low heat, add butter, lemon juice and zest and continue to whisk (don't stop!) until the mixture has thickened.  Pass through a sieve, set aside.

To make muskmallow, in a small saucepan combine sugar, glucose syrup, water, salt and musk sticks.  Place over a high heat, bring to the boil, stirring every now and then, until the mixture reaches 115ºC.  

Meanwhile, place egg whites and cream of tartar in a bowl and use an electric beater to mix on medium speed until soft peaks form.  Set aside.

Once the syrup reaches 115ºC, very slowly pour roughly 2 tbsp into the egg whites (do not add more.  This is just to gently warm the egg - adding too much will cook it!).  Use one hand to very slowly pour the rest of the syrup into the egg, while the other hand beats the egg mixture on medium-high speed (if you have someone around to help pour the syrup while you beat the egg mixture this is a bit easier).  Once the syrup is completely incorporated, continue to beat the eggs until the mixture is thick and shiny - this will take about 8-10 minutes.  Set aside.

To assemble the tart, pour lemon curd into the chilled base then spoon muskmallow over the top.  Pop into the fridge for at least 4 hours to set.  Decorate with fairy floss, musk stick stars and edible glitter.

chipotle lamb croquettes

Makes 18

1 tbsp olive oil
200g lamb ham*, diced
150g butter
100g plain flour
1L warmed milk
1/2 cup chipotle chilli salsa*, plus extra to serve
1 tbsp chipotle hot sauce* 
2/3 cup Mexican blend (cheddar, colby and Monterey Jack) grated cheese
1 cup plain flour
1 egg whisked with 2 tbsp milk
150g plain corn chips
100g panko breadcrumbs
Salt and pepper
Oil, to deep fry
Guacamole, to serve

Heat olive oil in a medium saucepan over medium heat.  Add lamb and fry 2-3 mins.  Add butter and fry until melted and foamy then add flour and stir over the heat until light golden in colour (abour 3-4 mins).  Slowly add milk, whisking constantly, until it has all been incorporated then stir in salsa and hot sauce, reduce heat to low and allow sauce to thicken (about 15 mins).  Remove from heat, stir through cheese then season to taste.  Transfer to a storage container and refrigerate at least 4 hours to harden.

When ready to serve, heat deep frying oil in a deep fryer or large saucepan to 190ºC.  

Add corn chips and panko breadcrumbs to a food processor and blend until a coarse crumb. 

Use an ice-cream scoop (or large spoon) to divide sauce mixture into 18 equal portions (don't worry too much about their shape at this stage - it is a lot easier to form into croquette shape/balls after crumbing).  Dust each portion in flour (dusting off any excess), then dip into egg wash mixture, followed finally by the corn chip crumb.  Form into a large ball or croquette shape.

Deep fry croquettes, 3 at a time, for about 2-3 mins or until golden.  Drain on paper towel then serve with a sprinkle of salt, extra chipotle salsa and guacamole.

*we used Silverwood Fine Foods lamb ham and Ranchero chipotle salsa and chipotle hot sauce.

sujuk sausage rolls

Makes about 40

400g sujuk sausage, casing removed
250g sausage mince
1 egg
250g onions
1 heaped tbsp za'atar
250g Turkish bread
1 large green capsicum
250g haloumi
Puff pastry
1 egg yolk whisked with 1 tbsp milk
Extra za'atar to sprinkle
Salt and pepper

Preheat oven to 220ºC (200ºC fan).

In a food processor, process Turkish bread until a fine crumb.  Remove from bowl, clean bowl then process onion, capsicum and haloumi until very finely chopped.  Remove from bowl, clean bowl.  Process sausage mince, sujuk and egg until smooth paste.

Combine all in large bowl with za'atar, salt and pepper.

Fill a piping bag fitted with wide nozzle with sausage mixture.  Pipe mixture along one side of a puff pastry sheet, roll until mixture is enclosed then cut the puff pastry sheet just past the join.  Repeat with remaining mixture and puff pastry until all mixture is used.  Cut each large sausage roll into smaller sausage rolls (about 5cm long).

Brush with egg glaze, sprinkle with extra za'atar then bake for 20 mins or until golden and flakey.

smokey bbq corn coleslaw with honey lime dressing

Serves 6 as a side

4 cobs corn, husks and silks removed, each cob cut into 4 “wheels”
60g butter, melted
1 tsp smoked paprika
1 tbsp honey, plus 1 tsp extra
2 x 300g premixed coleslaw
½ red onion, very finely sliced
1/3 cup coriander leaves
Salt and pepper

DRESSING
110g S&W Whole Egg Mayonnaise
1 tbsp Greek yoghurt
1 tsp honey
1 tbsp lime juice

Preheat a BBQ or chargrill pan to high.  Whisk together butter, paprika and 1 tbsp honey.  Season with salt and pepper then add corn wheels and toss to coat.  Grill corn for 6-8 mins, turning regularly.  Set aside.

Combine coleslaw mix, red onion and coriander.  Toss well.  Arrange on a large platter then arrange grilled corn on top. 

To make dressing, in a small bowl whisk together all ingredients.  Season with salt and pepper then drizzle over coleslaw and serve immediately.

falafel chip crispy chicken

Serves 6-8 as a snack

1 tbsp lemon pepper
½ tbsp each sea salt flakes, garlic salt and dried oregano
½ tsp each smoked paprika and ground ginger
Finely grated zest of 1 large lemon
3 tbsp olive oil
800g chicken tenderloins
2 x 175g packets The Wholesome Food Company Falafel Chips (Chilli Flavour) or corn chips
150g plain flour
3 eggs, lightly whisked with 2 tbsp milk
Rice bran oil, to deep fry
To serve, sea salt flakes, store-bought aioli and lemon wedges

Combine all spices, lemon zest and oil in a large bowl.  Mix well.  Add chicken and mix to coat.  Allow to marinate in refrigerator for 2 hours.

In a food processor, blend Falafel Chips to a coarse crumb.  Pour onto a large plate.

Preheat oil to 200ºC in a deep fryer or deep saucepan.

Place flour on a large plate.  Coat each chicken piece in flour, dusting off any excess.  Dip in egg mixture, then coat in Falafel Chip breadcrumbs.

Fry chicken in batches of 4 strips at a time for 4-5 mins or until golden on the outside and cooked through.  Sprinkle with extra salt and serve with aioli and lime wedges.

gingerbread pavlova with cherry curd

Serves 6-8
You will need to begin this recipe the day before

Whites from 6 large eggs (about 180g egg whites)
300g caster sugar
1 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground allspice
Good quality vanilla ice cream, whipped cream, fresh cherries and crushed gingerbread to serve

CHERRY CURD
670g jar pitted Morello cherries, drained (liquid reserved)
8 egg yolks
150g caster sugar
180g cold butter, cubed
Juice from 1 lemon

The day before, prepare cherry curd by heating egg yolks and sugar in a bowl set above a saucepan of boiling water.  Whisk for 10-15 mins, slowly adding butter 1 cube at a time until all butter is incorporated.  Remove from heat.

In a blender, add 100g cherries to 100ml reserved cherry liquid.  Blend until smooth then add to egg yolk mixture with lemon juice and whisk until incorporated, then return to double boiler and cook for a further 10 mins until thickened slightly.  Transfer to a clean container and refrigerate overnight.

To make pavlova, preheat oven to 120ºC (100ºC fan).  Over a double boiler, in a large metal bowl whisk together the sugar and the egg whites, whisking constantly until the mixture reaches approximately 46ºC and the sugar grains have dissolved and are not longer gritty to the touch.

Use an electric mixer to beat the mixture until very stiff peaks form (this will take quite a long time – about 10 mins!).  Add spices and beat until just combined.  Spoon meringue in a round shape onto a baking tray lined with baking paper then bake for 1hr 30 mins.  When done, turn oven off and leave pavlova in oven with door ajar until cooled completely.

To decorate, spread meringue with whipped cream.  Top with a generous amount of cherry curd then scoops of vanilla ice cream, fresh cherries and crushed gingerbread.