Makes 1

Ingredients:

• 1 cup milk
• 1 shot espresso
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbsp maple syrup
• 1/2 cup ice (or enough to fill your glass)

Method:

1. Fill a cup with ice. Add cinnamon, nutmeg, and maple syrup to the espresso shot and stir.
2. Pour espresso shot over the ice then top with milk. Garnish with a cinnamon stick and star anise. Enjoy!

Makes 1

Ingredients:

• 3/4 cup milk
• 2 tbsp hot water
• 2 tbsp cocoa powder
• 1/2tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tbsp organic maple syrup

Method:

1. In a small saucepan over a low hear. add all ingredients. Simmer for 3-5 mins or until just hot.

2. Pour into a mug and sprinkle with cinnamon.

Serves 4-5

Ingredients:

• 15-20 prawns, shelled
• 2 cups frozen peas
• 1 cup risoni (orzo)
• 1 onion, diced
• 1/4 cup coriander, roughly chopped
• 2 cloves garlic, minced
• 200g goats cheese
• Salt and pepper to taste

Method:

1. In a large pot, fill with water and heat in on a high heat until boiled. Add salt and risoni and cook for 6-8 mins or until al dente. In the last 2 mins of cooking the pasta, add the peas.

2. Meanwhile, in a medium frying pan on a high heat add 1 tbsp olive oil. Add prawns and cook for 30 seconds- 1 minute. Flip and cook for a further 30s- 1 min. Set aside.

4. Reduce heat to medium. Add chopped onion to the pan and cook for 3-5 mins or until translucent. Add garlic and cook for a further 1 min. Season with salt and pepper.

5. Once all components are cooked, add to a large bowl. Add coriander and goats cheese to the bowl. Toss to combine. Enjoy!

Makes 1 small jar of oil

Ingredients:

• 1 dozen fresh oysters
• 2 large sprigs of rosemary
• 1 lemon
• 1 cup olive oil
• salt and pepper to taste

Method:

1. In a small saucepan over a very low heat add oil, rosemary, zest and juice of one lemon and a pinch of salt and pepper. Infuse oil for 30-40 mins, careful not to make the oil hot or it will burn.
2. Pour into a heat resistance jar, seal and your oil is ready to use!

Makes 1

18+

Ingredients:

• 30mls Kahlua or coffee liquor
• 30mls vodka
• 30mls espresso shot
• 15mls sugar syrup or 1tsp caster sugar
• 1tsp cinnamon
• 1/4 cup ice

Method:

1. In a cocktail shaker, combine all ingredients.
2. Shake vigorously for about 1 min.
3. Strain and pour into martini glass. Dust with cinnamon. Enjoy!

Serves 6-8

WATCH BEFORE: How to Truss a Chicken

Ingredients:

• Whole chicken
• 1 cup breadcrumbs
• 1/4 cup tarragon (1tbsp for stuffing), finely chopped
• 2 tbsp rosemary, finely chopped
• 1 tbsp sage, finely chopped
• 2 tbsp parsley, finely chopped
• 1 tbsp thyme, finely chopped
• 1/2 cup butter, melted
• Salt and Pepper to taste
• 1/2 cup butter, softened
• 1 apple or onion

Method:

1. Preheat oven to 160 degrees celcius. In a small bowl combine, breadcrumbs, 1 tbsp tarragon, rosemary, sage, parsley, thyme, melted butter and a sprinkle of salt and pepper, set aside. (Mixture should hold together)
2. Check to see if chicken is clean on the inside (if not, give it a quick rinse with cold water, the outside of the chicken does not need to be rinsed), then stuff chicken with the bread crumb mixture. Leave approximately 1 inch and stuff with a whole apple or whole peeled onion to secure any stuffing mixture falling out during cooking.
3. On a lined roasting tin, place chicken. In a small bowl, combine softened butter, the rest of the tarragon and a pinch of salt and pepper. With a pastry brush, cover entire chicken with butter mixture.
4. Roast for approximately 90 mins or until clear juice is seeping out of the chicken. Baste chicken with butter mixture every 15-20 mins. When cooked, leave to rest for at least 15 minutes. Carve and serve!

Serves 4

Ingredients

• Approx 20 brussel sprouts, ends chopped off
• 1/2 onion, thinly sliced
• 5-6 rashers bacon, diced
• 3-4 garlic cloves, minced
• 1 tbsp thyme
• 1 tbsp rosemary
• 2 tbsp butter
• 1/4 parmesan cheese

Method

1. Preheat the oven to 180°. Bring a medium sized pot of water to a boil. Add brussel sprouts and cook for 2 mins. Drain then set aside.
2. In a frying pan, cook bacon on a medium to high heat or until just golden. Add the onion and saute for 2 mins until just translucent. Add garlic and cook for 1 min.
3. In a large bowl, combine brussel sprouts, bacon mixture, herbs and butter.
4. In a lined medium baking tray, add sprouts and cook for 15 mins or until starting to brown.
5. Sprinkle parmesan over the sprouts then cook for a further 3-5 mins or until melted.

Ingredients:

• 1 cup wholemeal flour
• 1 tbsp matcha powder
• 1 tsp baking powder
• Pinch of salt
• 1 cup milk
• 1 egg
• 1/4 cup honey or raw maple syrup (optional)

Method:

1. In a large bowl, combine flour, matcha, baking powder and salt. Mix until combined.
2. In a smaller bowl, mix milk, egg and sweetner if using.
3. Make a well in the dry ingredients, pour in wet mixture and mix until fully combined.
4. Heat a large non stick pan on high Add two large spoonfuls of batter and reduce heat to low. Cook for approx 3-4 mins or when pancake has lots of bubble on the surface. Flip pancake and cook for a further 3-4 mins.
5. Repeat with the remaining batter. Top pancakes with your favourite toppings.

Makes 6-7 Scones

SUGAR FREE

Higher in fibre

Ingredients:

• 3 cups wholemeal flour
• 1 tsp baking soda
• 60g olive oil
• 1 cup milk
• 1/2 cup blueberries
• Zest and juice of 1 lemon

Method:

1. Preheat oven to 200°C. In a large bowl, add flour and olive oil and mix until combined.
2. Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife or silicone spatula until mixture forms a soft dough, adding more milk if required. Add in blueberries, zest and juice. Turn onto a lightly floured surface.
3. Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 6-7 rounds. Place scones onto prepared baking tray, 1cm apart. Brush tops with an egg wash. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack. Serve warm cream and honey.