Ingredients

 1 tablespoon olive oil
 1 large brown onion, finely chopped
 500g lean beef mince
 1 tablespoon cornflour
 3/4 cup Campbell's Real Stock Beef
 3/4 cup tomato sauce
 2 tablespoons Worcestershire sauce
 1 tablespoon barbecue sauce
 1 teaspoon Vegemite
 2 sheets frozen shortcrust pastry, thawed
 2 sheets frozen puff pastry, thawed
 1 egg, beaten

Method

Step 1
Heat oil in a saucepan over medium-high heat. Add onion. Cook for 3 minutes or until soft. Add mince. Cook for 4 minutes, stirring with a wooden spoon, or until browned.
Step 2
Mix cornflour and 1 tablespoon of stock to form a paste. Add remaining stock. Add stock, sauces and Vegemite to mince. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes or until thick. Cool.
Step 3
Preheat oven to 220°C. Place a baking tray into oven. Grease 4 x 8cm base measurement pie pans.
Step 4
Cut 4 x 15cm circles from shortcrust pastry. Use to line bases and sides of pans. Fill with mince. Brush rims with water. Cut 4 x 15cm circles from puff pastry. Place over meat. Press to seal. Trim. Brush with egg. Season.
Step 5
Place pies onto hot tray. Bake for 20 to 25 minutes or until golden. Serve.

Ingredients

COMPOTE:
1 1/2 cups chopped fresh pineapple
1 cup chopped peeled mango
1 cup chopped peeled papaya
1 cup chopped peeled kiwifruit
3 tablespoons sugar
3 tablespoons fresh lime juice
FRENCH TOAST:
16 (1-inch-thick) slices diagonally cut French bread baguette (about 10 ounces)
Cooking spray
1 1/4 cups light coconut milk
1 1/4 cups egg substitute
1/2 cup sugar
1 tablespoon vanilla extract
1/2 cup flaked sweetened coconut

Preparation

To prepare compote, combine first 6 ingredients. Cover and chill for 8 hours or overnight.

To prepare the French toast, arrange bread in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Combine light coconut milk, egg substitute, 1/2 cup sugar, and 1 tablespoon vanilla, stirring with a whisk, and pour evenly over bread. Turn the bread over to coat. Cover and refrigerate for 8 hours or overnight.

Preheat oven to 350°.

Remove bread mixture from refrigerator, and uncover. Turn bread slices over, and sprinkle evenly with flaked coconut. Let stand at room temperature 15 minutes. Bake, uncovered, at 350º for 30 minutes or until coconut is golden. Serve warm with fruit compote.

Ingredients

2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
4 large egg yolks
Finely grated zest of 1 lemon
1 1/2 teaspoons pure vanilla extract
2/3 cup buttermilk
5 Bartlett pears
1 750-milliliter bottle Riesling
1 cup water
1 cup sugar
1/2 vanilla bean, split and seeds scraped
1 3-inch-long strip of orange zest
3 star anise pods
1 cup crème fraîche
1 teaspoon pure vanilla extract
1/2 vanilla bean, split and seeds scraped
1/4 cup confectioners' sugar

Preparation

Preheat the oven to 350°. Butter a 9-inch cake pan and line it with a 9-inch round of parchment paper. Butter the parchment paper.

In a bowl, sift together the cake flour, baking powder and salt. In a large bowl, using a handheld mixer, beat the butter with both sugars at medium-high speed until light and fluffy. Add the yolks, one at a time, beating well between additions. Beat in the lemon zest and vanilla extract. At low speed, alternately beat in the flour mixture and the buttermilk until almost blended. With a rubber spatula, finish folding the mixture together just until smooth. Scrape the batter into the prepared pan and bake for about 35 minutes, until a cake tester inserted in the center comes out clean. Transfer the cake to a rack to cool completely.

Peel and halve the pears. With a spoon, scoop out the cores and discard. In a large saucepan, combine the Riesling, water, sugar, vanilla bean and seeds, orange zest and star anise pods. Bring to a boil, stirring to dissolve the sugar. Add the pear halves and simmer over moderate heat, turning once, until tender, about 5 minutes. Transfer the pears to a large plate. Discard the star anise, vanilla bean and orange zest. Boil the Riesling poaching liquid over high heat until reduced to 1 cup and syrupy, about 15 minutes. When the pears have cooled, slice them lengthwise 1/3 inch thick.

In a small bowl, combine the crème fraîche, vanilla extract, vanilla seeds and confectioners' sugar.

Unmold the cake onto a plate and peel off the paper. Cut the cake into 10 wedges and transfer to plates. Place a sliced pear half alongside each cake slice. Spoon some of the Riesling syrup over the cake, top with some vanilla crème fraîche and serve.

Ingredients

1 cup light coconut milk
1/4 cup sugar
1/4 cup fat-free milk
3 large eggs
1 (12-ounce) loaf French bread, cut into 15 slices
Cooking spray
10 (1/4-inch-thick) slices peeled pineapple
1/2 cup flaked sweetened coconut

Preparation

1. Preheat oven to 200°. Place a baking sheet in the oven.

2. Combine coconut milk, sugar, fat-free milk, and eggs in a shallow dish, stirring with a whisk. Working in batches, dip bread in the milk mixture, and let stand for 1 minute on each side.

3. Heat a large nonstick skillet over medium-high heat, and coat pan with cooking spray. Add 5 coated bread slices to pan, and cook for 2 minutes on each side or until browned. Place on warm pan in oven to keep warm. Repeat procedure in batches with cooking spray, remaining slices, and milk mixture.

4. Heat a grill pan over medium-high heat. Add pineapple, and grill for 2 minutes on each side or until well marked. Chop pineapple. Place 3 slices of French toast on each of 5 plates, and divide the pineapple among servings. Top with coconut.

Ingredients

2 tablespoons butter
2 cups diced Granny Smith apple (about 2 apples)
1/4 teaspoon ground cinnamon
Dash of ground cloves
1/4 cup packed brown sugar, divided
1 pound dinner rolls, quartered
Cooking spray
1/2 cup sweetened dried cranberries
1 1/4 cups apple juice
1 1/4 cups 1% low-fat milk
3/4 cup whole-berry cranberry sauce
1/2 teaspoon grated lemon rind
1/4 teaspoon ground nutmeg
6 large eggs, lightly beaten
1/4 cup sliced almonds, toasted

Preparation

Preheat oven to 250°.

Melt butter in a large nonstick skillet over medium heat. Add apple, cinnamon, and cloves to pan; cook 10 minutes or until lightly browned, stirring frequently. Stir in 2 tablespoons brown sugar; cook 2 minutes or until sugar melts. Remove from heat.

Place quartered rolls on a jelly-roll pan; bake at 250° for 15 minutes. Arrange rolls in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle cranberries evenly over rolls; top with apple mixture. Combine apple juice and the next 5 ingredients (through eggs) in a large bowl, stirring with a whisk. Pour egg mixture over roll mixture; sprinkle with remaining 2 tablespoons sugar. Cover and refrigerate overnight.

Preheat oven to 350°.

Uncover dish, and sprinkle with almonds. Bake at 350° for 55 minutes or until golden.

Ingredients

SORBET:
1 2/3 cups late-harvest riesling
1/2 cup water
1/2 cup sugar
1/4 cup fresh lime juice
BERRIES:
1 cup blackberries
1 cup blueberries
1/2 cup raspberries
2 tablespoons sugar
3 tablespoons late-harvest riesling
1/2 teaspoon grated lime rind

Preparation

To prepare sorbet, combine first 4 ingredients in a small saucepan over medium heat; cook 3 minutes or until sugar dissolves, stirring occasionally. Increase heat to medium-high; bring to a boil. Cook 30 seconds. Pour mixture into a bowl; cool. Cover and chill 1 hour.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 2 hours or until firm.

To prepare berries, combine blackberries and remaining ingredients; toss gently. Cover and chill. Serve sorbet topped with berries.

Ingredients

1 cup low-fat or nonfat milk
4 large eggs
2 teaspoons firmly packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla
1 Granny Smith apple (about 1/2 lb.)
About 1 tablespoon lemon juice
About 2 tablespoons butter or margarine
12 slices egg or white bread (about 1 lb. total)
2/3 cup maple syrup
1/2 cup vanilla-flavor nonfat yogurt
1/2 cup smooth peanut butter
1/2 cup granola

Preparation

1. In a shallow pan such as a 8- or 9-inch pie pan, whisk to blend milk, eggs, brown sugar, cinnamon, and vanilla.

2. Rinse apple, core, and cut into 1/8-inch-thick slices. In a small bowl, mix apple slices with lemon juice.

3. In a 10- to 12-inch nonstick frying pan over medium-high heat, melt 1 tablespoon butter. Dip 1 bread slice at a time in milk mixture, turn over, and transfer to frying pan without crowding. Cook each batch, turning to brown both sides, about 6 minutes total. As done, set in a single layer on a 14- by 17-inch baking sheet and keep warm in a 200° oven. Add remaining butter to frying pan as needed to cook successive batches.

4. Meanwhile, in a small bowl, mix 1/3 cup maple syrup with yogurt.

5. Also, in a 1-cup glass measure, mix remaining 1/3 cup maple syrup and peanut butter. Heat in a microwave oven at full power (100%) until warm, about 30 seconds, stirring once or twice.

6. Place 2 slices of French toast on each plate. Drain apple slices and lay fruit equally onto toast; sprinkle with granola. Spoon maple-yogurt and peanut butter sauces equally onto portions.

Ingredients

1 1/4 cups water
1/2 cup sugar
1 tablespoon fresh lemon juice (about 1 lemon)
1 (6-ounce) container raspberries (about 1 1/4 cups)
1 (6-ounce) container blackberries (about 1 1/4 cups)

Preparation

1. Combine all ingredients in a blender; process 30 seconds or until smooth. Press mixture through a fine sieve over a large bowl, reserving liquid; discard solids.

2. Pour berry mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon berry mixture into a freezer-safe container; cover and freeze 2 hours or until firm.

Ingredients

COMPOTE:
Cooking spray
1 tablespoon butter
3 cups sliced peeled Pink Lady apples (about 1 1/2 pounds)
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
FRENCH TOAST:
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 cup 2% reduced-fat milk
2 teaspoons vanilla extract
1/8 teaspoon salt
4 large eggs, lightly beaten
12 (1-ounce) slices challah bread
4 teaspoons butter
Powdered sugar (optional)

Preparation

1. Preheat oven to 250°. Place wire rack on a baking sheet and place in oven.

2. To prepare compote, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; melt 1 tablespoon butter in pan. Add apples to pan; sauté 8 minutes or until tender. Stir in maple syrup and 1/2 teaspoon cinnamon. Keep warm.

3. To prepare French toast, combine granulated sugar and 1 teaspoon cinnamon in a medium bowl, stirring with a whisk. Add milk, vanilla, salt, and eggs; whisk until well blended. Working with 1 bread slice at a time, place bread slice into milk mixture, turning gently to coat both sides.

4. Heat a large nonstick skillet over medium-high heat. Melt 1 teaspoon butter in pan. Add 3 coated bread slices; cook 2 minutes on each side or until lightly browned. Place on rack in oven to keep warm. Repeat procedure three times with cooking spray, remaining 3 teaspoons butter, and remaining 9 coated bread slices. Serve French toast with compote. Sprinkle with powdered sugar, if desired.

Ingredients

4 cups fresh whole blueberries
3 cups fresh strawberries
1 1/2 cups sugar
1 (1.59-oz.) envelope freezer jam pectin

Preparation

1. Pulse blueberries in food processor 2 to 4 times or until finely chopped, stopping to scrape down sides. Place in a medium-size bowl. Pulse strawberries in food processor 8 to 10 times or until finely chopped, stopping to scrape down sides. Add to blueberries in bowl. Stir in sugar, and let stand 15 minutes.

2. Gradually stir in pectin. Stir for 3 minutes; let stand 5 minutes.

3. Spoon mixture into sterilized canning jars, filling to 1/2 inch from top; wipe jar rims clean. Cover with metal lids, and screw on bands. Place in freezer.

Ingredients

1/4 cup apple cider
1 teaspoon cornstarch
2 teaspoons butter
2 tablespoons finely chopped shallots
2 cups sliced McIntosh apples
1/4 cup maple syrup
6 (2-ounce) slices ciabatta bread
3 ounces Gruyère cheese, cut into thin slices
1/2 cup fat-free milk
1/3 cup low-fat buttermilk
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
1 large egg
1 large egg white
4 teaspoons butter, divided
3 tablespoons chopped pecans, toasted

Preparation

1. Combine cider and cornstarch in a small bowl, stirring with a whisk. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add shallots to pan; cook 1 minute, stirring frequently. Add the cider mixture, apples, and syrup to pan. Bring to a boil, stirring frequently. Reduce heat to low; cook 3 minutes or until apples begin to soften, stirring occasionally. Set aside, and keep warm.

2. Cut a horizontal slit through bottom crust of each bread slice to form a pocket; stuff 1/2 ounce cheese evenly into each pocket. Combine fat-free milk, buttermilk, and next 5 ingredients (through egg white) in a shallow dish, stirring well with a whisk. Working with 1 stuffed bread slice at a time, place bread slice into milk mixture, turning gently to coat both sides.

3. Heat a large nonstick skillet over medium-high heat. Melt 2 teaspoons butter in pan. Add 3 coated bread slices to pan, and cook for 2 minutes on each side or until lightly browned. Repeat procedure with remaining 2 teaspoons butter and remaining 3 coated bread slices.

4. Place 1 French toast slice onto each of 6 plates; top each serving with about 3 tablespoons sauce and 1 1/2 teaspoons pecans.

Ingredients

2 (6-ounce) containers raspberries
1 (16-ounce) container strawberries
5 tablespoons sugar, divided
2 tablespoons Chambord (black raspberry liqueur, optional)
10 ounce cream cheese, softened
12 ounces French bread, cut diagonally into 16 slices
1 1/2 cups whole milk
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon salt
5 large eggs, lightly beaten
2 tablespoons turbinado (raw) sugar
Warm maple syrup
Garnishes: sweetened whipped cream, fresh strawberries and raspberries

Preparation

1. Combine raspberries, strawberries, 2 tablespoons sugar, and Chambord, if desired, in a medium bowl; toss gently to coat. Let stand 30 minutes.2. Strain berry liquid into a medium bowl, reserving berries. Add cream cheese to liquid, stirring to combine.3. Spread cream mixture evenly over 1 side of 16 bread slices. Place 8 bread slices, cream cheese side up, in a 9- x 13-inch baking dish. Sprinkle with reserved strawberries and raspberries. Top with remaining 8 bread slices, cream cheese side down.4. Whisk together milk, cinnamon, vanilla, salt, eggs, and remaining 3 tablespoons sugar in a medium bowl; pour milk mixture evenly over bread slices, and sprinkle with turbinado sugar. Cover with foil, and refrigerate 8 hours or overnight.5. Preheat oven to 350°. Bake, uncovered, 50 minutes or until top is lightly browned and set. Serve with maple syrup; garnish, if desired.

Ingredients

16 slices cinnamon-raisin bread
1/2 cup whipped cream cheese
4 large bananas, peeled and thinly sliced
4 tablespoons (1/2 stick) unsalted butter
6 eggs
3/4 cup milk
1 teaspoon vanilla extract
Pinch kosher salt
1/2 cup warm maple syrup, for serving

Preparation

Preheat oven to 225°F. Lay 8 slices of bread on a work surface and spread 1 side of each with cream cheese. Top each with slightly overlapping banana slices. Cover with remaining bread to make sandwiches.

Melt 2 Tbsp. butter over medium heat in a large nonstick skillet. Meanwhile, in a large, shallow bowl, beat eggs, milk, vanilla and salt with a fork. Dip 4 sandwiches into egg mixture to soak both sides, about 5 seconds. Lay sandwiches in skillet and cook, turning until browned, about 5 minutes one side, 3 minutes other side. Repeat with remaining butter and sandwiches. When done, transfer to oven racks; do not stack. Serve hot with warm maple syrup.

Ingredients

2 large eggs
1/4 cup unsweetened almond milk
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
2 tablespoons almond butter
4 teaspoons maple syrup
1 banana
4 (1.5-ounce) slices multigrain bread
Cooking spray

Preparation

1. Crack eggs into a shallow bowl. Add almond milk, vanilla extract, and cinnamon; stir with a whisk to combine.

2. Combine almond butter and maple syrup in a small bowl. Cut banana lengthwise into 4 thin slices; cut crosswise into halves. Spread almond butter mixture evenly across bread slices. Top 2 bread slices with 4 banana pieces. Place remaining 2 bread slices over banana, sandwiching almond butter and bananas inside.

3. Heat a panini press to 425° or high heat. Dip sandwiches in egg mixture, and let excess drip off. Lightly coat grill plates of panini press with cooking spray, if needed. Arrange sandwiches on press. Close panini press, pushing down gently to flatten. Cook 3 to 4 minutes or until sandwiches are browned on the outside and hot in the center.

4. Place sandwiches on a cutting board. Cut in half diagonally. Serve hot.

Ingredients

1 slice BREAD

2 eggs

1/2 cup milk

1/4 teaspoon cinnamon, optional

butter or vegetable spray

4 slices day-old bread*

Powdered sugar and syrup, optional

Preparation:

In a shallow bowl with a fork, combine eggs and milk. On medium, heat frying pan on stove. Either melt a little butter or spray pan with vegetable spray. Dip bread into bowl with egg mixture. Make sure both sides are wet. With fork, allow bread to drip over bowl. Place slice of bread in pan. Continue process with the other slices. Turn slices over when bread slightly brown. Cook final side. Remove cooked slices to a plate and keep warm. Sprinkle with powdered sugar and serve warm with syrup.

Ingredients

 30ml Johnnie Walker Red Label Scotch Whisky

 120ml Preshafruit Apple & Raspberry Juice

 1/2 lime, cut into quarters

 Fresh raspberries, to garnish

 Apple slices, to garnish

 Ice

Method

Step 1

Fill a tall glass with ice.

Step 2

Cut lime in half, then squeeze the juice over ice, dropping the lime wedges in the glass as garnish.

Step 3

Add in 30ml Johnnie Walker scotch whisky.

Step 4

Top with apple & raspberry juice and stir.

Step 5

Garnish with fresh raspberry, lime wedge and apple slice.

Ingredients

 60ml Gordon's London Dry Gin

 1 tablespoon raspberry cordial

 30ml freshly squeezed lemon juice

 50ml pomegranate juice

 Soda water

 Ice

 Lemon slice & cherry, to garnish

Method

Step 1

Fill a tall glass with ice.

Step 2

Pour in 60ml Gordon's Gin.

Step 3

Add raspberry cordial, lemon juice and pomegranate juice.

Step 4

Top with soda and stir.

Step 5

Garnish with a cherry and lemon slice.

Ingredients

 60ml Bundaberg Five Rum

 60ml pineapple juice

 30ml light coconut cream

 1 teaspoon sugar

 1/2 lime, cut into two wedges

 Cubed & crushed ice

Method

Step 1

Combine Bundaberg Five Rum, pineapple juice, coconut cream and sugar in a cocktail shaker or mason jar.

Step 2

Squeeze in half a lime, add cubed ice and shake for 10 - 15 seconds.

Step 3

Fill a tall glass with crushed ice.

Step 4

Strain drink into the tall glass.

Ingredients

 30ml PIMM's No 1

 Chilled champagne or sparkling wine

 Ice (optional)

 Strawberry, to garnish

Method

Step 1

Add 30ml PIMM's to champagne flute.

Step 2

Top with chilled champagne or sparkling wine.

Step 3

Garnish with strawberry.

Ingredients

 200ml Smirnoff Red Vodka

 480ml tomato juice

 60ml freshly squeezed lemon juice

 8 pinches salt

 8 pinches pepper

 8 dashes Tabasco

 Celery sticks, to serve

 Ice

Method

Step 1

Combine Smirnoff vodka, lemon juice, tomato juice, salt, pepper and tabasco in a jug.

Step 2

Add ice and gently stir to chill and combine.

Step 3

Garnish with celery sticks to serve.

Ingredients

 50ml Bulleit Bourbon

 2 teaspoons sugar

 Dash of bitters

 Slice of orange and cherry, to garnish

 Ice

Method

Step 1

Combine Bulleit bourbon, sugar and bitters in the bottom a of rocks glass.

Step 2

Add 2 ice cubes and stir to dissolve sugar.

Step 3

Fill glass with ice and stir to chill and dilute.

Step 4

Garnish with a slice of orange and a cherry.

Ingredients

 200ml Smirnoff Red Vodka

 Ginger beer

 2 limes, cuts into quarters

 Fresh mint, to garnish

 Ice

Method

Step 1

Combine Smirnoff vodka and squeezed lime wedges in a jug.

Step 2

Add ice.

Step 3

Top with ginger beer and stir.

Step 4

Garnish with sprigs of mint.

Ingredients

 45ml Bulleit Bourbon

 15ml Sweet Vermouth

 Dash of bitters

 Cherry garnish

 Ice

Method

Step 1

Combine Bulleit bourbon, sweet vermouth and bitters in a mixing glass.

Step 2

Add ice and stir to chill and dilute.

Step 3

Garnish with a cherry.

Ingredients

 180ml Bundaberg Rum Small Batch

 120ml freshly squeezed lime juice

 60ml Triple Sec

 40ml Orgeat syrup (see note)

 480ml pineapple juice

 4 dashes bitters

 Lime wheels or wedges and mint sprig to serve

 Cubed ice

Method

Step 1

Combine all ingredients in a punch bowl.

Step 2

Add cubed ice and stir vigorously to chill and dilute.

Step 3

Garnish with a lime wedge and mint sprigs.

Ingredients

 30ml Tanqueray London Dry Gin

 120ml tonic water

 1 pink grapefruit slice

 1 rosemary sprig

 Ice

Method

Step 1

Fill a tall glass with ice.

Step 2

Add 30ml Tanqueray London dry gin and squeeze in 1 slice of fresh grapefruit.

Step 3

Top with tonic water and stir.

Step 4

Garnish with sprig of rosemary and slice of pink grapefruit.

Ingredients

 20ml Tanqueray London Dry Gin

 20ml Campari

 20ml Sweet Vermouth

 Slice of orange

 Ice

Method

Step 1

Combine Tanqueray London dry gin, Campari and sweet vermouth in a rocks glass.

Step 2

Add ice and stir to chill and dilute.

Step 3

Garnish with a slice of orange.

Ingredients

 30ml Bundaberg Rum UP

 Cola

 1/2 lime, cut into wedges

 Ice

Method

Step 1

Fill a tall glass with ice

Step 2

Cut lime in half then squeeze the juice over ice, dropping the lime cheeks in the glass as garnish

Step 3

Add in 30ml Bundaberg rum UP

Step 4

Top with cola and stir.

Ingredients

 240ml Smirnoff Red Vodka

 2 limes, cut into wedges

 1 bunch fresh mint

 4 teaspoons sugar

 300ml soda water

 Ice

Method

Step 1

Combine Smirnoff vodka, juice of 2 limes, sugar and mint in a jug.

Step 2

Stir to combine and dissolve the sugar.

Step 3

Add ice and stir again.

Step 4

Top with soda water and stir once more.

Step 5

Garnish with a mint sprigs.

Ingredients

 45ml Gordon's London Dry Gin

 30ml lemon juice, freshly squeezed

 1 teaspoon sugar

 60ml soda water

 Lemon slice and mint sprig, to serve

 Ice

Method

Step 1

Combine Gordon's gin, lemon juice and sugar in a cocktail shaker or jam jar.

Step 2

Add cubed ice and shake for 10 - 15 seconds.

Step 3

Fill a tall glass with ice.

Step 4

Strain drink into the tall glass.

Step 5

Top up with soda and stir.

Step 6

Garnish with lemon slice and mint sprig.

Ingredients

 30ml Bundaberg Rum Small Batch

 Bundaberg Ginger Beer

 1/2 lime, cut into wedges

 Crushed ice, to serve

Method

Step 1

Fill a tall glass with crushed ice

Step 2

Cut lime in half then squeeze the juice over ice, dropping the lime wedges in the glass as garnish

Step 3

Add ginger beer, almost to the rim

Step 4

Top with 30ml Bundaberg small batch rum & let the rum roll down through the ice.

Ingredients

 50ml Smirnoff Red Vodka

 30ml fresh espresso

 2 teaspoon raw sugar

 Cubed ice (strained)

Method

Step 1

Combine Smirnoff vodka, fresh espresso and raw sugar in a cocktail shaker.

Step 2

Add cubed ice and shake for 10 - 15 seconds.

Step 3

Strain into glass and top with fresh coffee beans to serve.

Ingredients

 180ml Gordon's London Dry Gin
 120ml lemon juice, freshly squeezed
 4 teaspoons sugar
 Soda water
 Lemon, sliced
 Ice

Method

Step 1
Combine Gordon's gin, lemon juice and sugar in a jug.
Step 2
Add ice and stir to combine.
Step 3
Then top with soda water and stir once more.
Step 4
Garnish with lemon wheels.

Ingredients

 240ml Smirnoff Red Vodka

 16 pieces watermelon, cut into small rounds

 8 fresh basil leaves

 120ml lime cordial (optional)

 800ml soda water

 Ice

Method

Step 1

Muddle watermelon pieces in bottom of a punch bowl.

Step 2

Add Smirnoff vodka, basil, lime cordial and ice and stir.

Step 3

Top with soda water and stir once more.

Ingredients

 30ml Smirnoff Red Vodka
 Soda water
 1 passionfruit
 1/2 lime, cut into quarters
 1 tablespoon brown sugar
 Ice

Method

Step 1
Combine the juice of half a lime and brown sugar in the bottom of a tall glass.
Step 2
Add 30ml of Smirnoff vodka and the pulp of a passionfruit.
Step 3
Fill glass with ice.
Step 4
Top with soda water and stir well.

Ingredients

 2 teaspoons olive oil

 1 small brown onion, finely chopped

 1L (4 cups) Campbell's Real Stock Vegetable

 1 x 425g can creamed corn

 1 x 310g can corn kernels, drained

 1/2 teaspoon sesame oil

 4 shallots, ends trimmed, thinly sliced

 Fresh coriander sprigs, to serve

Method

Step 1

Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring, for 2 minutes or until soft.

Step 2

Add the stock, creamed corn and corn kernels. Increase heat to high. Bring to the boil.

Step 3

Reduce heat to medium. Stir in the sesame oil and three-quarters of the shallot. Simmer for 1 minute or until heated through.

Step 4

Ladle chowder among serving mugs or bowls. Top with remaining shallot and coriander. Season with pepper to serve.

Ingredients

 6 hot dogs
 6 hot dog buns, split
 100g sour cream
 Pickles (optional), thinly sliced, to serve

 Chilli
 2 tablespoons olive oil, plus extra, to brush
 500g minced beef
 1/2 teaspoon ground cumin
 1/2 teaspoon smoked paprika
 1 onion, finely chopped
 2 cloves garlic, finely chopped
 2 tablespoons tomato paste
 1 red bird’s-eye chilli, seeded, finely chopped
 400g can chopped tomatoes

Method

Step 1
To make chilli, heat oil in a saucepan over medium heat. Add beef and cook, breaking up mince with a wooden spoon, for 5 minutes or until browned. Add spices, onion and garlic, and cook, stirring, for 5 minutes or until onion starts to soften. Add tomato paste and chilli, and stir for 1 minute. Add tomatoes and cook, stirring occasionally, for 45 minutes or until sauce is thickened. Season with salt.
Step 2
Preheat a chargrill pan over medium heat. Split hot dogs lengthwise, not quite cutting all the way through, then brush cut surface lightly with extra oil. Cook for 3 minutes each side or until charred and warmed through.
Step 3
Place hot dogs in buns. Spoon over chilli, sour cream and pickles, if using.

Ingredients

 185g butter, softened
 1/2 cup brown sugar
 1 teaspoon vanilla extract
 1 egg
 2 cups Lighthouse Cake, Biscuit and Pastry plain flour
 1/2 cup NESTLÉ BAKERS' CHOICE Dark CHOC BITS
 1/2 cup raisins, chopped
 1/2 cup chopped pecans

Method

Step 1
Preheat oven to 180°C/160°C fan-forced. Line 3 baking trays with baking paper.
Step 2
Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add egg. Beat until combined. Sift flour over butter mixture. add chocolate, raisins and pecans. Using a wooden spoon, stir to combine.
Step 3
Using 1 rounded tablespoon at a time, roll into balls. Place on trays. Flatten slightly.
Step 4
Bake for 15 to 20 minutes or until light golden. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. Serve.

Ingredients

 1 tablespoon olive oil
 1 chorizo sausage, thinly sliced
 1 brown onion, finely chopped
 1 small red capsicum, seeded, finely chopped
 1 small green capsicum, seeded, finely chopped
 1 celery stick, trimmed, finely chopped
 1 tablespoon Cajun seasoning
 500ml (2 cups) passata (tomato pasta sauce)
 250ml (1 cup) Campbell's Real Stock Chicken
 2 x 250g pkts microwavable white rice
 12 medium green prawns, peeled leaving tails intact, deveined
 1/4 cup chopped fresh continental parsley

Method

Step 1
Heat oil in a large, deep frying pan over medium-high heat. Cook chorizo, stirring occasionally, for 2 minutes or until crisp and golden. Transfer to a plate lined with paper towel.
Step 2
Cook the onion, combined capsicum and celery, stirring occasionally, for 5 minutes or until soft. Add the seasoning and cook, stirring, for 1 minute or until aromatic. Add the passata and stock. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes or until the mixture thickens.
Step 3
Meanwhile, prepare the rice following packet directions. Use a fork to separate the grains.
Step 4
Add the prawns and rice to the pan. Cook, stirring occasionally, for 5 minutes or until the prawns curl and change colour. Stir in the parsley and chorizo.

Ingredients

 4 large pork chop
 3 unpeeled red apples, cut into wedges
 2 teaspoons rosemary leaves
 2 teaspoons olive oil
 SAXA Pink Himalayan Salt Flakes and cracked black pepper
 olive oil spray

Method

Step 1
Preheat oven to 210°C. Using a sharp knife, score fat around edge of chops at 3cm intervals. Sprinkle chops with salt and pepper and spray with oil spray.
Step 2
Heat a large non-stick frying pan over high heat. Add pork chops, two at a time, and cook for 2-3 minutes on each side until golden brown. Remove from heat.
Step 3
Toss apple with rosemary and oil. Spread roughly over the base of a large baking dish (do not line with baking paper). Place pork chops on top of apples and cook for 10 minutes or until pork is cooked through and apples are tender.
Step 4
Serve pork with apples and steamed greens.

Ingredients

 1 (150g) chorizo, chopped
 1 small red onion, chopped
 420g can red kidney beans, drained, rinsed
 1/4 cup chopped fresh coriander leaves
 6 eggs
 1/2 cup pure cream
 1/3 cup grated parmesan cheese
 2 garlic cloves, crushed
 1/2 teaspoon Tabasco sauce

Method

Step 1
Preheat oven to 190°C/170°C fan-forced. Grease a 6-hole, 3/4 cup-capacity texas muffin pan.
Step 2
Heat a frying pan over medium heat. Add chorizo and onion. Cook, stirring, for 3 minutes or until golden. Add beans. Cook for 1 minute. Stir in coriander. Spoon mixture into prepared pan holes.
Step 3
Whisk eggs, cream, cheese and garlic together in a jug. Season with salt and pepper. Stir in Tabasco sauce. Pour over chorizo mixture. Bake for 20 minutes or until golden and set. Serve.

Ingredients

1 Tbs. butter or margarine
3 medium leeks, white parts sliced (3 cups)
1 medium fennel bulb, coarsely chopped
1 clove garlic, peeled
¼ cup white wine
3 large russet or Yukon gold potatoes, peeled and diced (3 cups)
1 sprig fresh thyme
½ cup low-fat sour cream, optional
¼ cup chopped fresh chives

Method

1. Melt butter in large saucepan over medium heat. Add leeks, fennel, and garlic; cover, and reduce heat to medium-low. Cook 20 minutes, or until leeks and fennel are very soft, stirring occasionally.

2. Increase heat to medium-high. When leeks begin to sizzle, add wine, and cook 1 to 2 minutes. Stir in potatoes, thyme, and 5 cups water. Reduce heat to medium-low, cover, and simmer 45 minutes, or until potatoes are very soft. Remove thyme sprig, and purée with immersion blender or food processor until smooth. Stir in sour cream, if using, and cool. Season with salt and pepper, if desired, and garnish with chives.

To freeze and enjoy later: Measure cooled soup into two 1-qt. resealable containers; freeze. To eat later: thaw, and serve at room temperature, or heat gently in medium saucepan until hot.

Ingredients

¼ cup Armagnac, cognac, or rum
¼ cup raisins
½ cup plus 2 Tbs. vegan margarine, divided
5 large tart apples, peeled and cut into ½-inch dice (5 cups)
½ cup sugar, divided
18 sheets frozen phyllo dough, thawed (one-half 16-oz. pkg.)

Method

1. Pour Armagnac over raisins in bowl. Set aside to plump 15 minutes.

2. Heat 2 Tbs. margarine in large skillet over medium-high heat. Add apples, and sauté 5 minutes, or until beginning to brown. Add raisins and Armagnac, and cook 2 minutes, or until alcohol has evaporated. Transfer to bowl, and stir in 1/4 cup sugar. Cool.

3. Preheat oven to 350°F. Melt remaining 1/2 cup margarine. Brush 12-cup muffin pan (1/2 cup size) with melted margarine.

4. Unroll phyllo, and keep under damp towel to retain moisture. Place 1 phyllo sheet on work surface. Brush with margarine, and sprinkle with 1/2 tsp. sugar. Top with second phyllo sheet, brush with margarine, and sprinkle with 1/2 tsp. sugar. Repeat until you have 6 layers of phyllo sheets, but do not sprinkle top sheet with sugar. Cut phyllo stacks into 4 squares. Press 1 square into 1 muffin mold, letting edges hang over. Fill phyllo “crust” with 1/3 cup apple mixture. Brush edges with margarine, and fold over apple mixture. Brush top with margarine to “glue” top together. Repeat with remaining squares. Repeat layering and assembly with remaining phyllo sheets, margarine, sugar, and apple mixture.

5. Bake croustades 20 to 25 minutes, or until golden-brown. Cool 10 minutes in muffin pan, then carefully unmold, and cool on wire rack. Serve warm or at room temperature.

Ingredients

5 sheets frozen phyllo dough, thawed
2 large eggs
1½ cups low-fat ricotta cheese
2 Tbs. grated Parmesan cheese
2 cups finely grated carrots (4 large carrots)
¼ cup chopped shallots (2 large shallots)
¼ cup chopped fresh parsley

Method

1. Preheat oven to 350°F, and coat 9-inch pie pan with cooking spray.

2. Unroll phyllo, and keep under damp towel to retain moisture. Place 1 sheet phyllo on work surface, and coat with cooking spray. Top with second phyllo sheet, and coat with cooking spray. Repeat layering, coating last phyllo sheet with cooking spray. Press phyllo stack in prepared pie pan, sprayed-side down. Trim edges with scissors just to rim of pie pan.

3. Whisk eggs in large bowl. Whisk in ricotta and Parmesan. Fold in carrots, shallots, and parsley. Season with salt and pepper, if desired.

4. Bake 30 minutes, or until crust is browned, and filling is set.

Ingredients

4 russet potatoes (2½ lb.), peeled and sliced into ½-inch-thick rounds
4 Tbs. (½ stick) softened unsalted butter, plus 2 Tbs. melted butter, divided
½ cup low-fat milk
2 large eggs
½ cup finely grated Gruyère or Swiss cheese
½ tsp. smoked paprika

Method

1. Place potatoes in large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, and cook 18 to 20 minutes, or until tender. Drain well, then push potatoes through ricer into bowl. Stir in softened butter. Whisk together milk and eggs in separate bowl. Stir potato mixture into egg mixture. Fold in cheese until melted and smooth.

2. Preheat oven to 400°F. Line baking sheet with parchment paper, or spray with cooking spray. Scoop potato mixture into pastry bag fitted with star tip, then pipe 20 rosette-shaped mounds of potatoes 21/2 inches wide in diameter and 11/2 inches high onto prepared baking sheet.

3. Whisk paprika into 2 Tbs. melted butter, and gently brush or drizzle butter over top of each rosette. Bake 15 to 20 minutes. Adjust oven heat to broil, and broil potatoes 1 minute for extra color, if desired. Serve hot.

Ingredients

4 oz. vegan margarine, softened (½ cup)
4 oz. crumbled firm tofu (½ cup)
1 cup sugar, divided, plus more for sprinkling, optional
½ tsp. almond extract
1 tsp. Kirsch brandy, optional
1 cup almond flour
¼ cup all-purpose flour
2 Tbs. flaxseed meal
2 tsp. baking powder
1 17.3-oz. pkg. puff pastry, thawed (2 sheets)

Method

1. Beat margarine and tofu with electric mixer until creamy. Add 1/2 cup sugar, and beat 2 minutes, or until sugar is dissolved (mixture will look grainy). Beat in almond extract and Kirsch, if using. Add almond flour, all-purpose flour, flaxseed meal, and baking powder; beat 3 minutes, or until mixture is smooth and light in color. Chill batter 2 hours, or overnight.

2. Line baking sheet with parchment paper. Unroll puff pastry sheets onto lightly floured work surface. Cut each puff pastry sheet into largest circle possible. Discard scraps.

3. Transfer 1 puff pastry sheet to prepared baking sheet. Spread almond mixture in circle in center of pastry, leaving a 1-inch border all around. Brush border with water, and top galette with remaining puff pastry sheet. Press edges well to seal. Chill 1 hour, or overnight.

4. Preheat oven to 425°F. Draw circle with tip of knife on top of galette around almond filling. Score curved lines to create pinwheel inside of circle with tip of knife, making sure puff pastry is slashed but not completely cut through. Score edges outside circle with diagonal lines. To crimp edges of galette, slide back of knife under galette, and gently lift upward and inward to create scallop effect, cutting into dough a bit.

5. Bake 15 minutes. Reduce oven to 350°F, and bake 45 minutes more, or until galette is brown on top and bottom.

6. Meanwhile, bring remaining 1/2 cup sugar and 1/4 cup water to a boil in small saucepan. Cook 1 minute, or until sugar is completely dissolved.

7. Remove galette from oven, and brush sugar syrup all over top. Sprinkle with additional sugar, if using. Cool completely before serving.

Ingredients

2 lb. fingerling or Yukon gold potatoes, peeled and cut into chunks
4 large cloves garlic, peeled and halved
2-3 Tbs. truffle oil
1 Tbs. finely chopped parsley

Method

1. Bring potatoes, garlic, and enough water to cover all by 1 inch to a boil in medium saucepan. Reduce heat to medium, and simmer 20 minutes, or until potatoes are soft when pricked with fork. Drain, and reserve 1 cup cooking liquid.

2. Return potatoes and garlic to saucepan; mash with reserved cooking water until smooth. Stir in truffle oil and parsley, and season with salt and pepper, if desired.

Ingredients

2 Tbs. unsalted butter
2 ½ lb. tart apples, peeled, cored, and quartered
¼ cup sugar
1 pinch salt

Method

1. Heat butter in Dutch oven or saucepan with tight-fitting lid over medium heat. Add apple quarters, and cook 10 minutes, or until apples begin to brown, stirring occasionally.

2. Add sugar, salt, and 11/2 cups water. Cover, reduce heat to medium-low, and simmer 2 hours, stirring occasionally (more often toward the end) and breaking up apple pieces as they soften. Cool.

Ingredients

2 Tbs. olive oil, divided
1 medium sweet onion, quartered and sliced
1 medium red onion, quartered and sliced
3 small yellow onions, peeled and cut into ⅛-inch-thick slices
2 Tbs. dry white wine
2 cups low-sodium vegetable broth
½ tsp. honey
1 sprig fresh thyme
4 large slices country bread
2 oz. grated Comté, Emmental, or Gruyère cheese (½ cup)

Method

1. Heat 1 Tbs. oil in saucepan over medium heat. Add sweet onion and red onion, cover, and cook 15 to 20 minutes, or until onions begin to brown.

2. Heat remaining 1 Tbs. oil in large skillet over medium heat. Add yellow onion slices, and cook 5 minutes on each side, or until browned. Transfer to paper-towel-lined plate. Set aside 12 prettiest yellow onion slices, and chop remaining yellow onions.

3. Add chopped yellow onions to sweet and red onions. Cook, uncovered, 5 minutes, or until all onions are browned. Add wine, and cook 1 to 2 minutes, or until most liquid has evaporated. Stir in broth, honey, and thyme; season with salt and pepper, if desired. Partially cover, and simmer 10 to 20 minutes, or until most liquid has evaporated.

4. Preheat oven to broil. Place bread slices on baking sheet. Spread 1/4 cup cooked onion mixture on each slice of bread. Top with grated cheese. Lay 3 reserved sautéed onion slices on top of each tartine. Broil 2 to 3 minutes, or until cheese begins to bubble and brown.

Ingredients

Pickled Radishes
2 bunches red radishes, trimmed
1 cup Champagne vinegar
1 cup sugar

Croutons
¼ cup olive oil
4 oz. country bread, cubed (3 cups)

Sunchoke Soup
¼ cup olive oil
½ small onion, sliced (½ cup)
1 lb. sunchokes or Jerusalem artichokes, peeled and sliced (3 ½ cups)
1 pinch sugar

Method

1. To make Pickled Radishes: Place radishes in large heat-proof bowl. Bring vinegar, sugar, and 2 cups water to a boil in saucepan. Pour vinegar mixture over radishes, and cool to room temperature. Slice radishes into thin rounds.

2. To make Croutons: Heat oil in large skillet over medium heat. Add bread; cook, stirring occasionally, 7 to 10 minutes, or until browned and crispy. Drain on paper-towel-lined plate.

3. To make Sunchoke Soup: Heat oil in large saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft and translucent. Add sunchokes, sugar, and 5 cups water. Season with salt, if desired. Simmer 30 to 35 minutes, or until sunchokes are very soft. (At this point the liquid should be reduced by about half.) Remove from heat, and purée in food processor or using handheld blender until smooth. Strain through fine-mesh strainer. Pour warm soup into bowls, and garnish with Pickled Radishes and Croutons.

Ingredients

8 large heads Belgian endive, trimmed and halved lengthwise
6 Tbs. butter or margarine
⅓ cup all-purpose flour
1½ cups low-fat milk
1½ cups no-chicken broth, such as Imagine
1¼ cups grated Gruyere or Swiss cheese, divided
⅛ tsp. ground nutmeg
8 slices meatless ham, such as Yves Veggie Cuisine, halved

Method

1. Bring large stockpot of salted water to a boil. Add endive halves, and boil 15 minutes. Drain, then set on paper-towel-lined baking sheet to cool and continue draining.

2. Preheat oven to 350°F. Coat two 9-inch square baking dishes with cooking spray.

3. Melt butter in medium saucepan over medium heat. Whisk in flour, and cook 1 minute, whisking constantly. Whisk in milk and broth, and cook over medium heat 3 to 5 minutes, or until sauce is thickened, whisking constantly. Stir in 1/4 cup grated cheese and nutmeg, and season with salt and pepper, if desired.

4. Wrap each endive half in 1 halved meatless ham slice, and place in prepared baking dishes. Pour sauce over wrapped endives in both dishes, spreading sauce over endives to coat evenly. Sprinkle each dish with 1/2 cup grated cheese.

5. Bake gratins 45 minutes to 1 hour, or until bubbly and deep golden brown on top. Let stand 10 minutes before serving.