Slice bread stick, spread each slice with Tomato Relish or Roasted Capsicum and Chilli Relish, diced tomato, basil, salt and pepper.
Add a dash of Parmesan and Rosemary Infused Oil on top and sprinkle with shaved parmesan cheese.
Bake in oven until golden brown 180°c.

Chargrilled Fruits in Toffeed Balsamic & Vanilla Syrup

Peel and slice assorted fruits ie, peach, pineapple, plums, apricots, banana, mango, or berries into bite size pieces.
Place under hot grill and sprinkle with brown sugar, watch as the sugar melts and caramelises on the fruit.
Place on plate and serve with Toffeed Balsamic and Vanilla Syrup.

Vanilla Syrup

Vanilla Bean

Caster Suga
1/2 Cup

1/4 Cup

Scrape seed from vanilla bean – place seeds and bean in pot, add sugar and water and boil until a golden colour.
Pour over cake and serve with cream.

Orange Cream Caramel



Vanilla Essence

Self Raising Flour
2 Cups

Almond Meal

1/2 Cup

Mango and Vanilla Jam

Grease a 22cm cake tin.
Beat butter and sugar until pale.
Beat in eggs one at a time.
Add vanilla.
Use a metal spoon to fold in flour, almond meal,

Quince Chicken

One chicken breast – make a pocket hole at the top and stuff with one slice of Camembert cheese and one tsp of Quince Jelly.
Lightly fry in a hot pan then finish off in the oven until cooked.
Serve with roast vegetables and a spoonful of Caramelised Balsamic on top of chicken.

Garlic Parsley Beef Strips

Slice thin strips of beef.
Marinade for ½ hour in Garlic and Parsley Mustard, lemon juice and a little water to thin out.
Dust beef strips in flour.
Shallow fry until brown and crispy.
Serve on a green salad dressed with Honey & Mustard Salad Splash or Raspberry Vinegar.

Baked Cheese Cake with Rhubarab Raspberry & Vanilla Beam Jam

Cream Cheese


Caster Sugar
½ Cup

Lemon Juice & Zest
2 lemons

1 tsp

Sour Cream
½ Cup

Plain Biscuit
250gr crushed

Melted butter to make the base.

Press crushed biscuits into the base of an 8” spring form tin.
In a blender mix all ingredients.
Pour on biscuit base.

Tomato Relish Brushetta

One bread stick.
Diced Roma Tomato.
Chopped flat leaf parsley or basil if you prefer.
Salt and pepper.
Shaved Parmesan.

Slice bread stick, spread Tomato Relish on bread.
In a bowl mix diced tomato, cut parsley, salt and pepper together.
Place on bread stick and scatter shaved Parmesan on top.
Place under grill until golden

Toffeed Balsamic Brie

Take one small wheel of Brie and slice in half sideways.
Cover bottom layer with crushed pecans and place cheese lid back on top.
Drizzle with Toffeed Balsamic and Vanilla Syrup.
Serve with crackers.

Prawn Salad

Mixed lettuce, shredded cucumber, shredded carrot, cherry tomato, sesame seeds and fresh prawns.
Throw it all together and drizzle with Orange & Sesame Salad Splash.