Dark Belgian Chocolate Christmas pudding with glazed berries

Difficulty:  Easy
Time:  60 minutes
Serves:   8


  • 1 x 150g Belgian Chocolate Mousse “Swiss dark” White chocolate can also be used instead.
  • 100ml fresh squeezed orange juice
  • 50ml Grand Marnier ( for alcohol free use 50ml orange juice)
  • 1 x 300ml thickened cream (best quality)
  • 8 Ginger Snap biscuits (Arnott’s)
  • 1 punnet of each fresh berry available totalling 6 punnets
  • 200g liquid glucose
  • 1 tablespoon lemon juice
  • 1 teaspoon pure vanilla
  • 1 x 125g Golden Vanilla Garnishing Pearls
  • Plastic wrap and mini plastic pudding moulds 125ml, plastic piping bag


  • Make Belgian Chocolate Mousse according to box instructions, substituting water for Grand Marnier and or orange juice.
  • Splash a little water on the insides of the pudding moulds and draw a piece of plastic wrap over each mould, then press down to line the inside. You need to have a good margin on the outside to fold over the top of the pudding.
  • Break the ginger snap biscuits into thumb nail size pieces
  • Pipe the mouse into each mould to half full.
  • Poke 3 or 4 pieces of biscuit into the mousse and pipe in remaining mousse
  • Poke remaining biscuit pieces into the mousse
  • Draw the plastic wrap over the mousse and press down lightly.
  • Refrigerate for at least 24 hours before using

The mousse can be kept refrigerated for the shelf life of the cream of frozen for 2 months.

To present the puddings

  • Place the glucose syrup, vanilla and lemon juice in a bowl and warm in the microwave.
  • Unwrap the puddings and invert onto a serving plate, remove bowl and draw away the plastic wrap
  • Dip each of the cold berries in the glucose syrup and place on the plate
  • Dust with a little icing sugar.
  • Scatter the Golden Vanilla Garnishing Pearls around before presenting.

Avocado with cashew and parmesan crust, served with Euro Style Spiced Beetroot Finishing Vinegar and virgin olive oil.

Difficulty:  Easy
Time:  15 minutes
Serves:   2


  • 1 large avocado
  • 25g cashew nuts
  • 25gm parmesan cheese
  • 15 g baby rocket leaves
  • 30 ml Euro Style Spiced Beetroot Finishing Vinegar
  • 30 ml Extra Virgin Olive Oil
  • twist of black pepper


  • Chop cashew nuts to a medium corse texture
  • Grate the parmesan cheese over the cashew and mix lightly
  • Add 10 ml of olive oil and the rocket to a bowl and mix/ toss lightly, season with a twist of black pepper
  • Cut the avocado in half, remove the stone and peel each half
  • Spread the cheese and nut mix on a plate and gently press the cut side of the avocado down on to the mixture to ensure the mix sticks to the cut surface
  • While the avocado is cut side down cut a small thin slice of the avocado to form a flat surface which will act as the base when its on the plate. (refer to the image if you are not sure)
  • Lift the avocado onto the centre of the serving plate and place on its flat base with the nut side up.
  • Fill the cavity with a nest of rocket leaves.
  • Drizzle the vinegar and oil around the avocado.
  • Use a twist of black pepper on the plate and leaves as a garnish.


  • Add finely sliced prosciutto ham ribbons around the outside of the plate
  • Fill the cavity with the oil and vinegar and scatter the rocket around the plate.
  • Serve with croutons

Cajun BBQ Chicken Wings


  • 12 kg or 1kg Chicken wings note 1kg wing is enough for 2 people
  • 240ml or 20ml per kg olive oil
  • 300g   or 25g per kg Blackened Cajun Spice Mix (NFF product)
  • 1.6 litres or 130ml per kg BBQ Essence (NFF product)                               

Note the recipe can be multiplied or divided as required


  • Rub wings with the olive oil
  • Fry batches in large pot until light golden.
  • Add BBQ essence and stir until well coated, cover with tight fitting lid and reduce heat to a very low
  • Cook for 30 minutes
  • Remove wings to a bowl
  • The remaining stock needs to be cooked down to form the marinating sauce / glaze
  • Turn up heat and reduce sauce by 50% to a thick coating consistency, stir regularly as the stock is reduced to sauce consistency.
  • Pour sauce over the chicken wings and fold through.
  • Cool and cover, then refrigerate for 24 hours.
  • Spread wings on oiled oven dish. Do not pile the wings on each other.
  • Spoon / baste all the sauce over the wings
  • Sprinkle each wing well with Cajun Spice mix
  • Bake at 180*c for 25 minutes.
  • Serve with steamed rice and Japanese style pickled carrot (easy to make)
  • Prepare for an OMG moment.

Oysters with Habanero Chilli Hot Drops

Difficulty:  Easy
Time:  5 minutes
Serves:   Between 1 and 12


  • 12 fresh opened oysters
  • 1 x 125g Umami Clam Garnishing Pearls
  • 1 x 100ml bottle Habanero Chilli Hot Drops
  • Cracked black pepper


  • Loosen each oyster with a spoon
  • Try to keep any liquid in the oyster
  • Rest each oyster on a mound of rock salt or local fresh seaweed
  • Top each with a ¼ teaspoon of Umami Clam Garnishing Pearls
  • Twist a small amount of black pepper over each oyster
  • Place one or two drops of Habanero Chilli Hot Drops on top of the Garnishing Pearls

Poached Eggs with Red Capsicum Garnishing Pearls and Red Pepper Finishing Vinegar

Difficulty:  Easy
Time:  10 minutes
Serves:   1


  • 2 extra large eggs chilled
  • 1 x 125g Red Capsicum Garnishing Pearls
  • 1 x 265 Red Pepper Finishing Vinegar
  • 1 thick slice of sour dough bread
  • 30ml Extra Virgin olive oil ( I recommend Grampians Olive Co “Organic” or “Robust”
  • Picked soft green herbs like tarragon, chives, or parsley


  • Fill a small pot 100ml deep and bring to the boil,                                                                            
  • Note each egg requires 350ml of water, so it you are cooking 4 eggs you will need 1.4 litres
  • Toast the bread to medium golden brown and drizzle with EV olive oil
  • Once the water has boiled, reduce the heat on the pot so there are no bubbles rising in the water.
  • Crack and lower each egg into the water and leave undisturbed for 2.5 minutes
  • Place the toast onto warm plate
  • Raise the egg with slotted spoon and check the whites are cooked, if they are transfer to toast
  • If not, return to water for another 30 seconds
  • Repeat with other eggs if you have cooked more than one egg.
  • Top with the Red Capsicum Garnishing Pearls and the herbs
  • Drizzle with the Red Pepper Finishing Vinegar and a little EV olive oil.

* Additions to this can be your favourite cheese, bacon, avocado, grilled asparagus, smoked salmon.