Method

For biscuit mixture: Mix together the flours, baking powder, salt & sugar. Add butter, honey, vanilla & water until it forms a ball. Roll out to 3mm thick & cut into 5cm squares. Prick with a fork & bake at 160°C until golden brown. Allow to cool, blend to crumbs in a food processor.

For the filling: Line a square or round 24cm baking tin. Mix together biscuit crumbs & melted butter. Sprinkle over the base of the cake tin & press down to cover the base evenly. (& up the sides of the round). Place cream cheese & 200g of caster sugar in the bowl of a KitchenAid mixer with a paddle attachment & blend until smooth. Add vanilla & lemon juice. Add eggs one at a time & combine until smooth, scraping down the sides & bottom of the bowl to remove any lumps. Pour into prepared tin & bake at 160°C for 30-40mins until just set in the centre. It should still be a little wobbly. Meanwhile, puree the frozen raspberries & strain. Pour into a piping bag with a fine nozzle or a squeeze bottle. Mix together the sour cream & 100g of caster sugar & spoon over the baked cheesecake. Either in a circle or in lines pipe the raspberry puree carefully & evenly. With a skewer, feather a pattern through the sour cream/raspberry. Place in the oven for 4 mins. Remove & allow to cool. Garnish with fresh raspberries & raspberry puree.

created by Wheel&Barrow Homewares Copyright 2013

Method

Unmould the brie & line the tub with baking paper. Cut a few slashes in the brie & poke in the garlic slices. Scatter over the bay leaves & the fresh thyme. Splash over a little wine & both peppercorns. Cover and bake in the oven at 180°C for 15-20 mins until warmed through & nice & runny. Serve with crackers & a baquette as a delicious add to your cheese board or with crudites as a healthier option.

created by Wheel&Barrow Homewares Copyright 2013

Method

In a cast iron pot sauté the speck on medium heat until lightly browned. Remove & set aside. Season flour with salt, pepper, herbes de provence & paprika. Lightly coat the chicken with seasoned flour. Add the chicken to the pot with the speck fat adding a little butter if needed over a medium heat. Brown the chicken on all sides, add the garlic cloves & add the cognac & allow to reduce. Add the tomato paste, chicken stock, wine, bouquet garni & onions, & then add the speck. Lower the heat to a simmer. Cover & cook for 20 minutes, or until chicken is tender & cooked through. Remove the chicken & onions & set aside. Add mushrooms to the pot & bring to the boil. Reduce the liquid until it becomes thick & saucy. (skimming occasionally) Return the chicken & onions to the pot to reheat & coat with the sauce. Adjust seasoning. Garnish with parsley & serve with a green salad, boiled or mashed potatoes, & sautéed green beans.

created by Wheel&Barrow Homewares Copyright 2013

Method

For the Macadamia Toffee: Line a baking tray with baking paper. Place the water & sugar in a small saucepan & cook to a golden caramel. Add the nuts & pour onto the lined tray. Set aside to cool. Chop roughly.

For the Salted Caramel Sauce: Boil 50ml of water & the caster sugar to make a dark caramel. Boil the salt & remaining water & carefully add this to the caramel with the cream. Add the brown sugar & the butter & cook until the sugar is melted. Allow to cool & become thick.

For the Pastry: Whisk together the sugar & the butter, add the eggs, & then the flour & salt. Do not over mix. Wrap & chill until firm. Roll out with a rolling pin to about 3mm thick & cut out rounds to fit the small tart moulds. Chill. Blind bake tart shells until lightly golden brown.

For the Cheesecake Mix: Mix together the cream cheese, sugar & sour cream. Add the eggs one at a time. Add the lemon juice & vanilla. Spoon into baked tart shells & bake at 160°C for 10-12 mins until firm but a little wobbly in the centre. Remove & allow to cool. Top with a spoon of caramel sauce & macadamia toffee.

created by Wheel&Barrow Homewares Copyright 2013

Method

In a bowl whisk the egg yolks, butter & milk together. In a large bowl, sift the flour, baking powder & the salt. Mix together the milk & the flour until smooth. Whisk the egg whites to soft peak. Add the sugar & whisk. Gently fold into the batter. Heat the waffle iron & brush or spray with oil & pour batter into the centre. Close the lid & cook for a few minutes on a medium to low heat, turn the iron to cook the other side & cook for a few minutes. Open & tip out the waffle, & repeat until the batter is finished. Top with your favourite topping. We have used butter, maple syrup, fresh blueberries, passionfruit & lemon curd cream.

created by Wheel&Barrow Homewares Copyright 2013

Method

Sponge: Preheat the oven to 200°C. Line a large baking tray. Whisk the eggs and sugar until light & fluffy. Gently fold in the flour & then the butter. Spread evenly onto a large baking tray & bake for 10-15 minutes until it springs back to the touch. Remove & allow to cool. With a cutter, cut circles the diameter of the push up pop container (4-4½cm), alternatively use a small macaroon pan to make individual layers.

For a chocolate sponge: Use 130g flour and 20g cocoa powder and sift together.

For the Strawberry Filling: Finely chop strawberries. Whip cream & a little sifted icing sugar to taste, to firm peaks. Gently fold in the strawberries. Layer the cake & pipe in the cream in even layers. Garnish the top with strawberry & chocolate decoration, & a mini meringue if desired. You can also add a little strawberry liqueur to the cream or sprinkle the cake layers with a little liqueur if desired.

For the Raspberry: Layer with sweetened whipped cream & fresh raspberries.

created by Wheel&Barrow Homewares Copyright 2013

Method

Mix together all the ingredients and season to taste with more lime juice, soy sauce, salt and pepper. Peel the husks back from the corn and remove the silk. Brush with butter and wrap back in the husks. Tie the top with a string if needed. Place on a low-medium heat on the bbq turning often. Cook for about 20mins. Serve hot with extra butter on the side.

created by Wheel&Barrow Homewares Copyright 2013

Method

In a bowl mix together the ground spices, garlic, chicken, lime and orange juice, salt and pepper to taste. Add a little olive oil and allow to marinate for at least ½ an hour.

Heat the sizzle pan over high heat and add a little oil and add the capsicum and onion. Cook over high heat until tender. Set aside. Place the sizzle pan back on the heat and cook the chicken for a few minutes until cooked. Add the capsicum onion mix, season with salt and pepper, fresh coriander and a squeeze of lime.

To serve: In a warm taco shell or flour tortilla, add some chopped lettuce, or red cabbage. Sprinkle with grated cheese, add a spoonful of chicken mix, top with tomato salsa, guacamole and sour cream. Its messy but its tasty!

Sour cream: add a clove of crushed garlic, lemon or lime juice and chopped coriander to sour cream and season with salt and pepper.

Tomato salsa: dice ripe tomatoes, 1 chopped red or green chilli, diced red onion, chopped coriander leaves, season with salt and pepper, olive oil and lime juice to taste.

For fish tacos: either season a little flour with salt and pepper and lightly coat the fish and pan fry until cooked. Alternatively coat with a little seasoned flour mixed with polenta, and pan fry. Squeeze over a little lemon or lime juice and enjoy in a soft or hard corn taco shell with all the condiments.

created by Wheel&Barrow Homewares Copyright 2013

Method

Place the milk, sugar, vanilla bean, cinnamon stick and zests in a saucepan. Add the rice and slowly bring to the boil. Reduce the heat and on a low simmer cook for about 20-30mins until the rice is tender, thick and creamy. Remove the vanilla bean, cinnamon stick and zests and spoon into serving bowls. Dust with ground cinnamon and chill until set. Serve cold as it is or with poached cherries or your favourite poached fruit.

created by Wheel&Barrow Homewares Copyright 2013

Method

In a mortar and pestle add half of the onion and chilli and a little salt and pound to a rough paste. Add the flesh of the avocados and lightly pound, add the lime juice and season to taste. Fold in the tomato, the remaining onion and chopped coriander.

created by Wheel&Barrow Homewares Copyright 2013