Festive

🥕🍯 Piney’s Honey & Thyme Carrots

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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

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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🥔🥔

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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
  

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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
  

Whole roasted cauliflower with fermented chilli butter

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Course Main DishCuisine Modern Australian

Servings 4

Ingredients  

• 1 leaves cauliflower outerattached, about 1.2kg
• 1 tbsp olive oil
• Coarsely chopped roasted smoked almonds to serve

Fermented chilli butter

• 5 long red chillies coarsely chopped
• 1 garlic clove coarsely chopped
• 1 tsp sherry vinegar
• 120 g softened cultured butter
• 3/4 tsp smoked paprika

Instructions 

• For fermented chilli butter, toss chilli and 2 tsp salt in a bowl. Pour 250ml water over chilli, cover, and leave at room temperature for 2-3  Read More
  

Stone Fruit & Raspberry Ricotta Cake

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Course DessertCuisine Italian, Modern Australian

Servings 12 serves

Ingredients  

• 80 g unsalted butter soft but not melting
• 180 g sugar split 90/90
• Zest from 1 lemon
• 1/3 tsp ground cardamom
• 500 g Ricotta cheese @ room temperature
• 85 g plain flour
• 1/2 tsp baking powder
• 5 large eggs separated
• 1/4 tsp sea salt flakes
• 100 g raspberries
• 1 peach coarsely chopped
• 2 apricots coarsely chopped
• icing sugar to decorate

Instructions 

• Preheat oven to 180C (160C fan forced). Line the bottom of the tin with grease proof paper and brush sides with butter.
• Mix  Read More
  

Ceviche of Lychee & Snapper

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Course Entree, Main DishCuisine Modern Australian, South American

Servings 2

Ingredients  

• 250 g fresh snapper skin removed and cut into bite-sized cubes
• 1/4 cup fresh lime juice from 2-3 limes
• 1/4 cup fresh lemon juice from 2 lemons
• 1 large red chilli thinly sliced
• 8-10 fresh lychees peeled, pitted, and cut into wedges (about 1/2 cup total)
• 1/4 Red Onion thinly sliced
• 1/4 cup packed fresh coriander roughly chopped
• 1/4 teaspoon grated fresh ginger
• 1 tablespoon simple syrup 1/2 sugar 1/2 water
• flake sea salt

Instructions 

• Season fish with  Read More
  

Festive spiced fig, coffee & hazelnut cake

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Course DessertCuisine Modern Australian

Ingredients  

• 4 dried figs chopped into small pieces
• 75 ml hot strong coffee or espresso
• 100 g blanched hazelnuts
• 200 g slightly salted butter very soft, plus a little for greasing
• 225 g light muscovado sugar
• 200 g plain flour
• 2 tsp baking powder
• 2 tsp vanilla extract
• 2 tsp mixed spice
• 50 g natural yogurt
• 4 large eggs

For the icing

• 250 g pack slightly salted butter very soft
• 2 tsp vanilla extract or bean paste
• 400 g icing sugar
• 250 g tub full-fat cream cheese
• 6 tbsp fig jam or conserve
• To decorate
• 10-12 or Matt’s figs quartered
• 200 g can of  Read More
  

Lychee and mango with lime-coconut syrup and lemon gelato

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Course DessertCuisine Modern Australian

Servings 4

Ingredients  

• 18 fresh lychees peeled and pitted
• 1 young coconut cracked open, juice reserved for syrup and flesh cut into small pieces
• 1 large mango cheeks removed and thinly sliced
• 500 ml lemon gelato see note
• Lime-coconut syrup
• 140 ml coconut water reserved from coconut
• 140 g white sugar
• Juice and finely grated rind of 1 juicy lime

Instructions 

• For lime-coconut syrup, bring coconut water and sugar to  Read More