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Hot Cross Bun Ice-Cream Sandwiches

Hot Cross Bun Ice-Cream Sandwiches

It may seem counter-intuitive to make an ice-cream sandwiches with toasted Hot Cross Buns, but the caramelised crisp butter and sugar surface of the bun contrast so well with the ice-cream. The delight on little faces with just the mere mention of this concoction is worth it! Ingredients 1kg vanilla ice-cream 6 Hot Cross Buns Orange Butter Cream: 60g butter 1 tbsp sugar ½ tsp grated orange zest Method First press the vanilla ice-cream onto a tray about one centimetre thick and freeze overnight or until firm. Make an Orange Butter Cream by mixing the butter with the sugar and orange zest. Split...

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Currant & Lemon Crepes

Currant & Lemon Crepes

There is an art to making crepes. The batter needs to be quite runny so it can be spread thinly across the base of the pan to create a crepe that is fine and lacy. This takes practice and patience!  This delicious version of crepes uses plump currants, which add extra sweetness, balanced with a hint of bitterness from their skins. Introduced by Russian Immigrants, Currant & Lemon Crepes are popular in Wellington, New Zealand. We make them in our Armadale store every year on Shrove (Pancake) Tuesday. Cook as described stirring the mix before making each crepe to evenly distribute the...

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Nectarine & Fetta Salad

Nectarine & Fetta Salad

This Nectarine & Fetta Salad is a great way to enjoy nectarines when they're in season.   Ingredients 4 large ripe nectarines 2 cups rocket or baby spinach 1⁄2 cup fresh mint 40g pine nuts or pistachios, toasted 1⁄2 cup Phillippa’s Honey Mustard Vinaigrette 150g Fetta in brine (Schulz is a favourite), diced Method Toss nectarine halves in oil and chargrill for 2 minutes. Slice halves into quarters, arrange over rocket or baby spinach, add fresh mint leaves and nuts, and drizzle with Vinaigrette and finish with Fetta.

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BBQ Toscano, Capsicum & Anchovy Salad

BBQ Toscano, Capsicum & Anchovy Salad

This recipe is great for those who love the flavour from BBQ cooking. The capsicum adds a lovely sweetness and the Pane Toscano adds a great crunch. It's a handy recipe to have when you need to whip up a salad at your next BBQ! Ingredients 2 sliced red capsicum 2 sliced yellow capsicum 3 thick slices of Pane Toscano (drizzled with oil) 2 Tbsp oregano or basil 4 Tbsp Phillippa's Red Wine Vinaigrette 5 anchovies in oil, halved Method BBQ the capsicum and Pane Toscano. Toss together with herbs and Phillippa's Red Wine Vinaigrette. Lay anchovies over the top and...

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