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Mother’s Day ‘inspired’ cocktail – The Galah

May 17, 2019 | 0 Comments

The Galah

Mother’s Day should be a day of ‘Thanks’and in honour of the day I wanted to create a ‘girlie’ cocktail, pretty and pink and totally unique in flavour The Galah.

This rose coloured beauty is a delicious culinary fusion, ‘spiritually’ Australian and a very special drink.

It’s an ideal cocktail for an afternoon of sipping, laughing and relishing good company, family or otherwise🍸😋! 


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Tagged: Australian native foods, Cocktail, cocktails, Coconut Water, Easy Entertaining, Gin, Lilly Pilly, Riberry Shrub

Our ‘12 Days of Christmas’ Leftover Chutney - Bakers’ Dozen of Gr8 Ideas! #2

December 21, 2016 | 0 Comments

Another day and more recipe suggestions for Chutney!  How will you be creative today?


  • Multi-cultural Salsa. Add some Chutney to salsa (homemade or store bought) for a different flavour mix. Add fresh coriander or parsley and serve with tortilla chips.
 
  • Add it to pan juices of your next roast. Just a spoonful of Chutney will give your gravy a totally new dimension. Chutney is made with vinegar, which is often used to deglaze roasting pans, and our unique spice blends will compliment your roast’s flavors. (Swish the pan juices around in the jar to make sure you don’t waste anything.) We love the Rainforest Lime & Mango Chutney with roast chicken.
 
  • ‘Flavour Hack’ roast booster. Mix Chutney with liquid (wine, soy sauce or juice) and a few spoonfuls of oil (olive or coconut are our favourites) and pour over meat, chicken or fish. Not too much but just enough so that the food won’t dry out while cooking. Sprinkle herbs (Italian, mixed herbs or whatever is in the pantry) over the meat and roast. You’ll get a beautiful main course with it’s own flavourful gravy.

     

      ENJOY!


      Tagged: chicken, Lilly Pilly, Lilly Pilly chutney, Lime, marinade, Rainforest Lime & Mango Chutney, roast, salmon, salsa, Spicy Riberry Chutney

      5 Gr8 NEW Ideas for Leftover Chutney!

      April 22, 2016 | 0 Comments

      Christmas and Easter are history and it’s Autumn! It’s time to take stock and think about ‘comfort food’.   To be practical, you don’t want to be wasteful, so how do you use up those ‘marginal’ jars of chutney in the back of the refrigerator?  (Too much to throw away but not enough to pull out and pass around.)   We have a few solutions.    Here are 5 (NEW) ways to finish the current Chutney and get ready for your next jar!

       

      Carrot Chutney Cake

      • Bake a Chutney Cake (C2)! It may be an unusual ingredient but it tastes fantastic.  Recipes have added jam for ages (remember Nigella’s Marmalade Cake?) so think of this as a ‘less sweet, more spice’ variation.  Our Carrot Chutney Cake used the Rainforest Lime & Mango Chutney and the Chocolate Chutney Cake was flavoured with our Spicy Riberry Chutney.  And since we start with cake mixes they’re super quick and easy!

      • The perfect chicken salad dressing.  Combine Chutney, plain yogurt, curry powder and mayonnaise (optional) for a light chicken salad dressing.   Pick up a barbequed chicken from the shops you can have a ‘homemade’ salad with a unique dressing on the table in no time!

      chicken salad

      • Chutney Cream Cheese Ball.  Blend plain cream cheese (regular or low fat) and Chutney together in your food processor.  Add as much or little of the chutney as you want for flavour.  You can also thin it out with some plain yoghurt, which will also add a touch of tartness to your spread.  Serve with crackers.  Start with this basic Cheese Ball recipe for inspiration and basic ingredients.

      Cheese Ball

      • Multi-cultural Salsa.  Add some Chutney to salsa (homemade or store bought) for a different flavour mix.  Add fresh coriander or parsley and serve with tortilla chips.

      Salsa

      • Chutney Cocktails take over where jamtini’s leave off.  Less sweet and more flavoursome, they’re perfect when you want ‘spice with a touch of sweetness’ cocktails.  Our favourite is the Oz Red Snapper.  This Bloody Mary variation was made for Autumn brunches.  Try one soon!

      Enjoy!

                           

        Tagged: Australian native foods, Autumn, Cake, Carrot, carrot chutney cake, cheese, chicken, chicken salad, chocolate, Chutney, chutney cake, chutney cocktails, Easy Entertaining, Lilly Pilly, Lilly Pilly chutney, Oz Red Snapper, Rainforest Lime & Mango Chutney, Rainforest Limes, Riberry, roast, salsa, Spicy Riberry Chutney

        2016 - Up & Running!

        January 09, 2016 | 0 Comments

        How’s 2016 working for you so far? New year’s resolutions made and going well? Was more flavour and less alcohol on the list?

        Chill out and ease into the new year with our favourite mocktail, The Lilly Pilly. It’s flavourful and alcohol-free so that you can stay clear headed and focus on your 2016 plans. It’s also a great drink to have in your beverage repertoire. You can serve it to anyone (pregnant friends, children and anyone else avoiding alcohol for whatever reason).

        It’s quick and simple to make but looks and tastes like a million dollars.

        Here’s the recipe.  Just three ingredients, plus ice.  Easy!

         

        Ingredients:

        15 ml  Riberry Shrub

        5-6      Mint Leaves (fresh)

        45 ml  Club Soda (approx.)

        Ice

         

        Directions:

        1. Half fill Old Fashioned glass with Ice
        2. Add Riberry Shrub.
        3. Add 4-5 fresh Mint Leaves and stir briskly (or muddle) to crush mix leaves and Shrub.
        4. Top with Club Soda.
        5. Add single Mint Leaf for garnish.
        6. Enjoy!

         

        Want more? Here’s Pete, the mixologist, at The Gasoline Pony (Marrickville, NSW) in action.

         

        Thanks Gasoline Pony!

         

         

         

         

         

        Tagged: 2016, cocktail, Lilly Pilly, Marrickville, mcoktail, Mint, Riberry Shrub, soda