Blueberry No-Churn Ice Cream
Course DessertCuisine Modern Australian
Servings 8 servings
Ingredients
- 4 cups blueberries plus more for serving
- 1/4 cup caster sugar
- 1 Juice and zest of 1 lemon
- 3 cups thickened cream
- 1 395 g can sweetened condensed milk
Instructions
- In a food processor or blender, puree blueberries then transfer to a medium saucepan. Working over medium heat, add sugar, lemon juice, and lemon zest. Bring mixture to a boil then reduce heat. Simmer Read More
Mother’s Day Fruit Grazing Platter
Ingredients
- 500 g local strawberries
- 1 fresh pineapple
- 1 kg mandarins
- 500 g limes
- Grapes
- Blueberries
- Kiwi fruit
- Cheese such as brie cheddar or feta
- Crackers
- Yoghurt dip or honey
- Nuts and seeds
- Fresh mint
- Optional extras such as chocolate biscuits or edible flowers
Instructions
- Wash and dry all fruit.
- Hull the strawberries and leave some whole, then slice a few in half for colour and texture.
- Peel and cut the pineapple into wedges or bite-sized pieces.
- Peel the Read More
PINEY'S SLOW ROASTED PUMPKIN, CAULIFLOWER & BROCCOLI SALAD WITH LEMON DRESSING
Course SaladCuisine Modern Australian
Ingredients
- 1/2 Jap pumpkin peeled and cut into wedges
- 1 whole cauliflower cut into florets
- 1 head broccoli cut into florets
- 3 tbsp olive oil
- Salt and cracked black pepper
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
For the dressing
- 1 large lemon juice and zest
- 2 tbsp olive oil
- 1 tsp honey
- 1 small clove garlic finely grated
- Salt and pepper to taste
Optional to serve
- Fresh herbs parsley or coriander
- Toasted nuts or seeds
- Crumbled feta
Instructions
- Preheat oven to Read More
Piney’s Banana Apple Crumble Bars
Ingredients
- 2 ripe Cavendish bananas mashed
- 2 Pink Lady apples diced small
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1 1/2 cups rolled oats
- 3/4 cup plain flour
- 1/2 cup brown sugar
- 125 g butter melted
- 1 tsp cinnamon
- Pinch of salt
Instructions
- Preheat oven to 180°C and line a slice tray
- In a bowl, combine oats, flour, brown sugar, cinnamon and salt
- Add melted butter and mix until crumbly
- Press two-thirds of the mixture firmly into the base of the tray
- In another bowl, Read More
🍍 PINEY’S CITRUS CRUNCH SALAD 🍍
Prep Time 15 minutes mins
Course SaladCuisine Modern Australian
Ingredients
- 2 Shepherd avocados sliced
- 2 Gayndah Imperial mandarins peeled & segmented
- 2 Lebanese cucumbers sliced
- 2 –3 stalks celery thinly sliced
- 1/4 cup fresh herbs mint or parsley, roughly chopped
- Dressing
- Juice of 1 mandarin
- 1 tbsp olive oil
- 1 tsp honey
- Salt & pepper
- Optional extras
- Feta
- Toasted nuts
- Grilled chicken or prawns
Instructions
- Prep your fresh goodies
- Slice cucumber, celery and avocado. Peel mandarins and break into segments.
- Mix the dressing
- In a small bowl, Read More
🥕🍯 Piney’s Honey & Thyme Carrots
Course Side DishCuisine Modern Australian
Servings 6 as a sdie
Ingredients
- 1 kg super-fresh Aussie carrots peeled and cut into batons
- 2 tbsp local honey
- 40 g butter
- 2 –3 sprigs fresh local thyme
- Sea salt
- Cracked black pepper
Instructions Parboil (Get Ahead – Day Before or Morning Of)
- Bring a large pot of well-salted water to the boil.
- Add carrots and cook for 4–5 minutes, until just tender but still Read More
Piney's festive Prawn & Peach Sals with Spicy Sheep's Yoghurt Dressing
Prep Time 10 minutes minsCook Time 30 minutes mins
Course SaladCuisine Modern Australian
Servings 6 as a side
Ingredients Salad
- 1 large sweet potato cut into 3cm cubes
- 3 tbsp extra virgin olive oil plus extra for brushing
- 1/2 tsp smoked paprika
- 800 g green prawns deveined and tails removed
- 2 cloves garlic crushed or grated
- 1 bunch asparagus cut into thirds
- 3 yellow peaches cored and quartered
- 1/4 tsp sumac
- 1 tbsp sherry vinegar
- 1 head cos lettuce leaves torn
- 4 radishes finely shaved on Read More
🥔🥔Piney’s Best-Ever Festive Get-Ahead Thrice-Cooked Beef Tallow Roast Potatoes🥔🥔
Servings 8 servings
Ingredients
- 2.5 kg potatoes our brushed potatoes are perfect
- Sea salt
- 1/2 cup olive oil
- 3/4 cup beef tallow melted
- 3 sprigs rosemary
- 2 sprigs thyme
- 4 garlic cloves lightly crushed
- Cracked black pepper
Instructions Parboil (Day 1 – or up to 2 days ahead)
- Peel potatoes and cut into large, even chunks.
- Place in a large pot of well-salted cold water and bring to the boil.
- Cook for 10–12 minutes Read More
Ingredients Italian Meringue Pavlova
- 6 Estelle’s Free Range egg whites room temperature
- 1½ cups caster sugar
- ½ cup water
- 1 tsp white vinegar
- 1 tsp cornflour
- 1 tsp vanilla extract
Topping
- 300 ml Maleny Dairies thickened cream chilled
- 2 Damo’s Bowen mangoes peeled and sliced
- 1 cup fresh blueberries
- Pulp of 2–3 fresh passionfruit
- Fresh local mint leaves to garnish
Instructions Make the Italian meringue
- Preheat oven to 120°C (fan 100°C). Line a baking tray with baking paper and draw a 22–24cm circle as a guide.
- Place egg whites into a stand mixer Read More
Piney's Ham Glaze Recipe With Fresh Pineapple
Ingredients
- 1 cup finely chopped fresh pineapple
- 1 cup freshly squeezed pineapple juice
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cloves
- 3/4 cup packed light brown sugar
- 1 tablespoon unsalted butter
Instructions
- Add the pineapple, pineapple juice, brown sugar, cinnamon, and cloves to a small to medium size pot and stir to combine and add it to a cooktop.
- Bring the glaze to a boil over high heat and then turn it Read More
Best Evere Poato Salad
Servings 8
Ingredients
- 1 1/2 cups red wine vinegar
- 2 tablespoons sugar
- 1 teaspoon mustard seeds
- Sea salt
- 1 small red onion halved and thinly sliced
- 1.5 kg Damo's Fresh Red New Potatoes
- 6 hard-cboiled estelle's Free Range Eggs coarsely chopped
- 1 small jar roasted red peppers finely diced
- 1 cup whole egg mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- Freshly ground black pepper
- 1/4 cup roughly chopped fresh flat-leaf parsley
Instructions
- Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan Read More