All Blog Posts — Recipes

Hot Cross Bun Lemon Curd Pudding

Hot Cross Bun Lemon Curd Pudding

Phillippa's Hot Cross Buns are delicious on their own or you can use them to add lots of flavour to puddings. Try Phillippa's Hot Cross Bun Lemon Curd Pudding. It's the perfect addition to your Easter feast. Ingredients 3 Phillippa’s Hot Cross Buns, slice a thin piece off the top of each bun with the cross, and finely dice the rest 4 eggs  1 tsp vanilla extract 250ml milk 200ml cream 40g plus 20g caster sugar ¼ cup dried currants ½ jar, 125g Phillippa's Lemon Curd (or home made) 1/8 tsp freshly ground cardamom  ½ vanilla pod split ½ tsp finely zested lemon 1 Tbsp brandy Method Preheat the...

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Beetroot, Blood Plum Salad with Caramelised Walnuts

Beetroot, Blood Plum Salad with Caramelised Walnuts

Beetroot, Blood Plum Salad with Caramelised Walnuts is a simple Summer recipe. It's a lovely addition to the Christmas table with the vibrant red and green colours. Ingredients 500g cooked small/medium beetroot, cut into wedges 2 large blood plums, each cut into 8-10 wedges 200g crumbled barrel aged fetta 2 cups rocket 1 cup soy caramelized walnut halves or pieces, see website for recipe ¼ – ½ cup fresh mint, basil, or dill, whole or chopped Pepper & Salt 2-3 tbsps Phillippa’s Honey Mustard Vinaigrette Method Arrange the rocket around the edges of a platter so that the stalk end...

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Orange and Olive Salad

Orange and Olive Salad

Orange and Olive Salad is a personal favourite for Phillippa. She could eat this all day long! The ideal olive is a ‘Volo’ but they have become difficult to find. Ingredients 8 navel oranges 200g Salute kalamata olives in brine - halved and pitted 3 tbsps Salute extra virgin olive oil Fresh chopped Dill, optional Method Using a sharp wide bladed knife, remove all the skin and pith from the oranges. Slice each into 6-8 rounds. Place in a bowl with the olives and dill. Chill. Drizzle with olive oil and serve. Delicious with ham, duck or turkey.

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Asparagus with Crunchy Lemon-Herbed Almond Crumbs

Asparagus with Crunchy Lemon-Herbed Almond Crumbs

Add this Asparagus with Crunchy Lemon-Herbed Almond Crumbs to your Summer feast. Ingredients 750g asparagus, trimmed 160g fresh sourdough, cubed (crusts removed) ½ cup whole almonds, or hazelnuts 3 tbsp Salute olive oil 1 tsp lemon zest ½ tsp flakey Nordur salt, (pref licorice) Pepper ¼ cup parsley 2 tbsps Phillippa’s Dijon & Red Wine Vinaigrette Method Using a food processor, chop and blend bread, almonds, salt, zest, pepper and herbs. Mix with 2 tbsp olive oil. Spread on a large tray. In a separate tray toss asparagus in remaining oil and a little salt. Bake for 12-15 mins until...

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