A sweet-savoury breakfast that is bursting with texture and citrusy flavour. Made with LemonGold® seedless lemons. Ingredients LemonGold® Labneh500 g double cream yoghurt¼ tsp (1,25 ml) saltzest and juice of 1 LemonGold® Bacon200 g streaky bacon French Toast6 large egg yolks1 C (250 ml) milk1 C (250 ml) cream2 Tbsp (30 ml) brown sugar1 tsp … Read more
Yummy crumbed tuna fishcakes with peas and a zesty Asian dipping sauce. Ingredients Miso Mayo1 C (250 ml) mayonnaise¼ C (60 ml) miso pastezest and juice of 1 limesalt and pepper Mashed Potato4 potatoes (roughly 500-600 g)100 g buttersalt and pepper Fishcakesoil to fry3 tins of flaked tuna in brine, drained very well3 large eggs, … Read more
A cheesy take on a local classic. Delicious served with swathes of melty butter and extra sprinkles of mozzarella. Ingredients Dry Ingredients500 g cake flour1x 410 g tin whole kernel sweet corn, drained100 g Ladismith Mozzarella, grated2 Tbsp (30 ml) chopped chives1 Tbsp (15 ml) baking powder1 Tbsp (15 ml) mustard powder1 ½ tsp (7,5 … Read more
A sweet and sticky glazed festive gammon topped with crunchy bacon bits. Ingredients Gammon2.5 kg boneless gammon1 onion, quartered2 celery stalks, cut into chunks2 medium carrots, cut into chunks2 garlic cloves, smashed2 bay leaves2 cinnamon sticks10 peppercorns4 cloves2 star anise1 peel of lemon rind Bacon Crumble200 g streaky bacon Maple Mustard Glaze¼ C (60 ml) … Read more
Meals are made using “fresh” ingredients. Ingredients 1 super ripe cantaloupe, about 2.5-3 lbs., peeled, quartered, and seeded1 cup white verjus1 tbsp agave syrup1 loaf whole-grain bread1 cup mascarpone1 tbsp honey12 pieces prosciutto, thinly sliced Method
Sourdough gets an outdoorsy upgrade in this easy side dish that’s perfect to serve alongside udon nabemono. Just bring along a paring knife and a spoon to prep the avocados, then crisp up the bread and garnish with edible leaves, like those plucked from a marigold. Ingredients 2 slices rustic sourdough bread2 avocados, ripe1 tsp … Read more
Matcha powder makes a colorful garnish, sunflower orgeat combined with house-made cinnamon bitters and cocalero liqueur, a South American herbal spirit. Ingredients Sunflower Orgeat4 cups unsalted sunflower seeds8 cups water8 cups demerara sugar4 dashes orange flower water1 tsp salt Cocktail1 ½ oz Barsol Quebranta Pisco½ oz Cocalero liqueur¾ oz sunflower orgeat½ oz lime juice¾ oz … Read more
The cookie dough is eggless, so it is safe to eat. It boasts full cookie dough flavor with real vanilla, brown sugar, and salted butter. The edible cookie dough squares are frozen, then sandwiched around creamy vanilla bean ice cream. A drizzle of melted chocolate completes the decadence. Ingredients For the Edible Cookie Dough½ cup … Read more
This berry cream layer atop a buttery and earthy shortbread combo is, without a doubt, a matcha made in heaven. Ingredients For the Matcha Shortbread¾ cup butter, softened¼ cup granulated sugar1 tsp miso1 ½ cups all-purpose flour, sifted1 tbsp matcha¼ cup pistachios, finely chopped For the Berry Cream¼ cup water2 ¼ tsp powdered gelatin (one … Read more
This churro cheescake recipe is so simple and features a beloved grocery store classic: crescent rolls! Ingredients 1 tbsp cinnamon1 ¼ cups granulated sugar1 lb cream cheese, softened completely to room temperature1 egg1 ½ tsp vanilla extract2 (8 oz.) crescent roll doughs, refrigerated3 tbsp unsalted butter, melted Method