Zopf (brioche bread)
Jan
2
to May 2

Zopf (brioche bread)

Zopf is a very popular type of bread in Switzerland, which is usually eaten on Sundays. It’s a brioche-style bread that is braided to give it a distinct appearance and interesting texture. Traditionally Zopf is made with full cream, milk and butter. To make it vegan, we used soy cream, soy milk and vegan butter instead which works just as well.

View Event →
Rüeblitorte (Carrot Cake)
Jan
6
to Dec 5

Rüeblitorte (Carrot Cake)

“Rüeblitorte” or carrot cake is made all over the world, but the Swiss version of it is a little different - instead of adding different types of chopped nuts and sultanas into the cake batter, the Swiss keep the batter simple and instead go all out with the cuteness of their marzipan carrot decorations.

View Event →
Vegan Banh Xeo
Mar
10
to Dec 10

Vegan Banh Xeo

A classic with a twist: this vegan banh xeo is made with tofu instead of shrimp and pork. The flavorful crepe-like cake has a slight crisp on the outside and it’s served with a homemade sweet chili sauce. Perfect for brunch or a weeknight dinner!

View Event →
Gabriel Gaté Passionfruit Pavlova
Jan
22
to Apr 22

Gabriel Gaté Passionfruit Pavlova

Serves 8 - 10

Ingredients

  • 4 egg whites
  • a pinch of cream of tartar
  • 1 cup castor sugar
  • 1 tsp cornflour
  • 1 tsp vinegar
  • 1 tsp vanilla essence
  • about 1 1/2 cups whipped cream
  • strawberries, to garnish
  • passionfruit, to garnish
  • blueberries, to garnish

Method

  1. Pre-heat oven to 250 Celsius - Remove. Beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually beat in sugar until it is well incorporated. Fold in cornflour, vinegar and vanilla essence. 

  2. Heap egg white mixture into centre of baking tray and form into the shape of a cake about 22cm in diameter, making the centre a little shallower than the sides, put in roasting oven bottom runners for 10 – 15 minutes or until light crust forms.

  3. Move to Simmering oven and bake pavlova for about 1 1/2 hours. Remove from oven and leave until cool. The meringue often cracks a little as it cools.
     
  4. When you are ready to serve, spoon whipped cream over pavlova and top with washed berries. Spoon passionfruit pulp over the top. 

Recipe is by Gabriel Gaté from cookbook Great Cakes and Desserts, page 92.

View Event →
Cheddar Cornbread Waffle BLT
Mar
3
to Apr 3

Cheddar Cornbread Waffle BLT

Waffles - full of buttermilk, cheddar cheese and jalapeño with chipotle butter - sweet, spicy, buttery and the best when spread over a warm waffle so it melts into the nooks and crannies, bacon, heirloom tomatoes. Layered and then topped with rocket, avocado and maple syrup!

View Event →
Farmers Market Hummus
Mar
18
to Apr 18

Farmers Market Hummus

A mix of all the best summer farmers market produce - zucchini, summer squash, fresh sweet corn, heirloom tomatoes, sweet peaches + nectarines, cherries, basil and watercress. Add a handful of toasted, salted seeds and a sprinkle of feta + a drizzle of olive oil and DONE.

View Event →
Grapefruit Curd Tarts With Chamomile Whipped Cream
Mar
22
to Jun 22

Grapefruit Curd Tarts With Chamomile Whipped Cream

A homage to winter’s best. The crust is kept like a traditional cookie - golden brown — in order to let the grapefruit curd shine. The creamy, smooth custard features both grapefruit juice as well as zest for a deep citrus flavor and bright acidity, with just a touch of bitterness that adds a lovely complexity and bite.

View Event →
Whole Wheat Spinach and Artichoke Pizza
Mar
29
to Apr 28

Whole Wheat Spinach and Artichoke Pizza

This Whole Wheat Spinach and Artichoke Pizza is basically everything and anything you’d want in a pizza. It’s healthy…ish, loaded with veggies, cheese, garlic and basil, all piled on the most delicious whole wheat crust! Seasoned with immune boosting lemons and topped with fresh microgreens. Simple little changes, but promise this pizza is beyond delicious. Sometimes simple truly is the best.

View Event →
Slow Roasted Shoulder of Plains Paddock Lamb, Salad Primavera, Salsa Verde & Ricotta
Sep
20
to Jun 13

Slow Roasted Shoulder of Plains Paddock Lamb, Salad Primavera, Salsa Verde & Ricotta

Spring is the perfect time for lamb. The weather is still cool enough to enjoy the full flavour of a slow roasted joint of meat, coupled with the gardens first offerings. A dish full of promise that summer is on the way. This is a dish that can be prepared in advance and is perfect for sharing.

View Event →