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Vietnamese Braised Pork Ribs

Try this lovely Vietnamese twist on a marinade for your pork ribs. Mix all on the marinade ingredients together and pour over the racks of ribs in a deep baking or roasting dish. Use your hands to coat all the ribs with the marinade and refrigerate for at least 2 hours, preferably overnight.

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5 spice finger licking prawns

    5 spice finger licking prawns This simple recipe will have your friends coming back for more, fresh and light with a delightful asian edge. Serves 10 people.  20 raw prawn cutlets defrosted and patted dry.  1 teaspoon five spice powder  2 tsp Maldon salt  1 tsp of crushed black...

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Recipe for Jan 2017 - Rolled Pavlova

This has been a family favourite – for ever! And one of our most requested desserts.The base can be made a day in advance and the pav can be rolled up to 6 hours before your guests arrive. At this time of year we are spoilt for choice with all...

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Sustainable Business Awards - Zero Waste

Last week we were on of the proud sponsors of the Sustainable Business Awards. The aim of the night was to feed 650 people delicious, sustainable food with zero waste.   And guess what! We achieved a highly impressive score of only 1% of waste that would end up as...

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Recipe for Nov 2016 - Spanish Style Lamb Cutlets with Hummus

This lamb recipe is great for lunch or dinner. Sometimes I serve it with Caesar salad or this tomato and pomegranate salad. This is also an easy recipe to whip up when family or friends are popping over for  a drink, keep the cutlet bones nice and clean so they are...

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Great Catering Super Smoothie

Rich in antioxidants, vitamin A, C and K along with the antiviral, antifungal and antibacterial properties of garlic, this great-tasting smoothie recipe will boost your immune system and get you through the cold season.   1/3 cup Coconut yogurt1/2 cup Unsweetened pomegranate juice1/2 cup Orange juice1 cup Chopped Kale1/2 Clove of garlic1/2...

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Recipe for July - Spinach and Cheese Quesadillas

Here is a nice easy dish perfect for Sunday lunch with a pear and rocket salad... Spinach and Cheese QuesadillasServes 4 people* 1 kg baby spinach, picked, washed, steamed, chopped and seasoned.* 250g feta cheese, either goat and cow* 300g mozzarella, sliced or grated* 2 Tablespoons of sweet chilli sauce*...

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Recipe for June - Passionfruit meringue nests

Here is a recipe that has been on our menus for many years. We love serving them in egg cartons, it always gets lots of oooh's and ahhhh's... Makes 30 meringuesMini meringues: * 2 large egg whites* 120g castor sugarPreheat oven to 120.Whisk egg whites in a scrupulously clean bowl for...

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Recipe for May - Schnitty bits with easy caper sauce

 Here is a family favourite perfect for Winter. Don't forget to serve with lots of fresh lemon wedges. Serves 4 hungry people. 8 Free range, boneless, skinless chicken thighs. Flour mix: 1 cup of standard flour 2 pinches of maldon salt 6 grinds of black pepper Egg mix: 2 whole...

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