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Currant & Lemon Crepes

Currant & Lemon Crepes

There is an art to making crepes. The batter needs to be quite runny so it can be spread thinly across the base of the pan to create a crepe that is fine and lacy. This takes practice and patience!  This delicious version of crepes uses plump currants, which add extra sweetness, balanced with a hint of bitterness from their skins. Introduced by Russian Immigrants, Currant & Lemon Crepes are popular in Wellington, New Zealand. We make them in our Armadale store every year on Shrove (Pancake) Tuesday. Cook as described stirring the mix before making each crepe to evenly distribute the...

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Nectarine & Fetta Salad

Nectarine & Fetta Salad

This Nectarine & Fetta Salad is a great way to enjoy nectarines when they're in season.   Ingredients 4 large ripe nectarines 2 cups rocket or baby spinach 1⁄2 cup fresh mint 40g pine nuts or pistachios, toasted 1⁄2 cup Phillippa’s Honey Mustard Vinaigrette 150g Fetta in brine (Schulz is a favourite), diced Method Toss nectarine halves in oil and chargrill for 2 minutes. Slice halves into quarters, arrange over rocket or baby spinach, add fresh mint leaves and nuts, and drizzle with Vinaigrette and finish with Fetta.

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BBQ Toscano, Capsicum & Anchovy Salad

BBQ Toscano, Capsicum & Anchovy Salad

This recipe is great for those who love the flavour from BBQ cooking. The capsicum adds a lovely sweetness and the Pane Toscano adds a great crunch. It's a handy recipe to have when you need to whip up a salad at your next BBQ! Ingredients 2 sliced red capsicum 2 sliced yellow capsicum 3 thick slices of Pane Toscano (drizzled with oil) 2 Tbsp oregano or basil 4 Tbsp Phillippa's Red Wine Vinaigrette 5 anchovies in oil, halved Method BBQ the capsicum and Pane Toscano (available in store). Toss together with herbs and Phillippa's Red Wine Vinaigrette. Lay anchovies over...

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Phillippa's Treacle-Cured Salmon

Phillippa's Treacle-Cured Salmon

My simple Treacle-Cured Salmon recipe is based on Down the Cove in Cornwall, UK. This delicate and vibrant dish is sure to impress your guests!  Ingredients 1kg side of Salmon, with skin on 160g Treacle, slightly warm 2 tsp Fennel Seeds, crushed 2 Lemons, zested 100g Rock Salt 2 tbsp English Mustard 4 tsp cracked Black Pepper Method Cover a tray with greaseproof paper. Place the salmon onto the tray, skin side down. Mix all of the ingredients together. Pour the mixture over the flesh of the salmon and coat well. Cover with cling film and place into the fridge. Cure for 2 days....

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