Recipes

Dried Blood Orange

Sunday, November 17, 2019

Drying blood oranges is a very simple and easy 3 step process – wash, cut and dry. Have some fun and play with the vibrant colour and flavour of dried blood orange. This recipe will also work for any citrus you may want to dry. Transforming lemons, limes, mandarins, grapefruit, tangelos or kumquats into an instantly fashionable garnish or flavouring is very vogue. Garnish your summer spritzer, favourite aperitif or homemade cordial with slices of preserved blood orange and lemon. Roll your margarita glass in powdered lime and a mixture of salt and sugar for some extra razzmatazz. Or use as a creative garnish on your next cheesecake, pavlova, citrus tart, lemon meringue pie or ice cream dessert. Let a dehydrator do all the work for you and watch it conveniently process a consistently high-quality product.   Read More . . .

 

Eggplant, Ginger & Chili Chutney

Tuesday, November 05, 2019

A Mediterranean inspired chutney full of sun-drenched eggplants, red capsicums and garlic  that's spiced up with fresh ginger and a good curry powder. Very versatile and with the twist of the lid it adds a new dimension to an antipasto platter, a ploughman’s plank or a bitey cheddar cheese, alongside a curry or with grilled and cold meats. I’ve even had it with my Sunday morning bacon and eggs and home-made sourdough bread. A truly delicious combination. We now grow extra eggplants and capsicums to make multiple batches. By the time its shared with family and friends I need to make sure there’s always enough stashed away in the pantry for our use. It's easy to make and a great chutney that uses up excess eggplant and capsicums.    Read More . . .