60ml Yarra Valley Preserves Apple and Ginger Cordial
½ tsp ground cinnamon
Juice of ½ lime
20 ice cubes
Dry ginger beer, to top up
Small apple halves and cinnamon sticks, to decorate
Combine cordial, brandy, vodka, cinnamon, lime juice and ice cubes in a blender and blitz until the
Serves 4-6 as a snack
1kg baby back pork ribs, cut into individual ribs
1/2 cup Mad Dog Chilli Salsa
1 jar Yarra Valley Preserves Quince Jelly
Coriander leaves and lime wedges, to serve
Place ribs into a large saucepan and cover with cold water. Season with 3 tsp sea salt
Slice bread stick and spread each slice with Roasted Capsicum and Chilli Relish
Place diced tomato, basil, salt and pepper on top. Add Mad Dog Chilli Salsa for an extra zing.
Add a dash of Extra Virgin Olive Oil on top and sprinkle with shaved parmesan cheese
Bake in oven at 180°c until golden brown
Peel and slice assorted fruits – 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.
Serve on a plate and drizzle with Toffeed Balsamic and Vanilla Syrup.
1 Vanilla Bean
1/2 cup Caster Sugar
1/4 cup Water
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.
2 tbsp Vanilla Syrup
2 cups Self Raising Flour
100gr Almond Meal
1/2 cup Milk
6 tbsp Mango & Vanilla Bean Jam
Grease a 22cm cake tin
Beat butter and sugar until pale
Beat in eggs one at a time
Add vanilla syrup
Use a metal spoon to fold in flour,
Take 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 Onions on top of chicken.
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.
250g crushed plain biscuit
Melted butter to make the base
500gr Cream Cheese
1/2 cup Caster Sugar
2 Lemons (juice and lemon zest)
1 tsp Vanilla Syrup
1/2 cup Sour Cream
1 tbsp Rhubarb Raspberry & Vanilla Bean Jam
Press crushed biscuits into the base of an 8” spring form tin
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.