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Hot Cross Bun Pudding with Drunken Bunny Sauce, a cracking Easter dessert recipe perfect for feeding a crowd. Featuring a Maldon Sea Salt laced peanut brittle and vanilla cream.

  1. Whisk together eggs, yolks and combined caster sugar and cocoa powder.
  2. Combine milk and cream, heat to around 40°C, pour over egg mixture and stir well.
  3. Combine butter, Maldon Sea Salt and orange zest. Slice hot cross buns and butter well.
  4. Lay buttered halves in baking dish. Pour over chocolate custard.
  5. Bake in a water bath for approximately 45 minutes at 165°C or until custard is set.

Drunken Bunny Sauce

  1. Scald cream and milk, pour over chocolate bunny and chocolate. Mix well.
  2. Add Grand Marnier to taste.

Salted Peanut Brittle

1. Caramelise sugar to dark brown colour.

2. Add butter and baking soda.

3. Stir in peanuts and Maldon Sea Salt.

4. Pour onto a lined baking tray to cool and set.


  1. Crack the salted peanut brittle into shards and place around the surface of the Hot Cross Pudding.
  2. Pour desired about of Drunken Bunny Sauce over the top of the pudding (or serve on the side for guests to help themselves).
  3. Add lashings of vanilla cream.

Easter entertaining is all wrapped up with these flavour-packed Fish Gyros. Featuring a Greek-style salsa verde and generous pinch of Maldon Sea Salt, you can place everything down the centre of the table and guests can help themselves.

  1. For the Greek salsa verde, place all ingredients into a bowl and season with 1 teaspoon of Maldon Sea Salt flakes. Set aside until needed.
  2. Heat oil in a large non-stick fry pan over medium low heat. Place the flour and Maldon Sea Salt flakes onto a plate and mix to combine. Carefully dust the fish in the flour mixture. Fry fish in batches for 2-3 minutes on each side until golden brown. Wipe out the pan and drizzle with a little olive oil and cook the pita for 1-2 minutes on each side until golden.
  3. To serve the fish gyros, spread pita bread with yoghurt, top with fish, fried potatoes, lettuces, red onion and a good drizzle of Greek salsa verde.

We challenged Guy Turland and Helena Moursellas to a good ol’ fashioned Margarita-off! Check out Guy’s Australian-inspired Lemon Margarita and Helena’s Greek-inspired Lemon Mastiha Margarita below. Try them both and let us know your winner!

For the Lemon Myrtle Margarita:

1. Combine all ingredients in a cocktail shaker.
2. Add ice and shake until well-chilled.
3. Strain into a chilled old fashioned glass.
4. Garnish with a jalapeño pepper.

For the Lemon Mastiha Margarita:

1. In a small bowl combine honey and boiling water and mix until honey is melted.
2. Combine masthia, tequila, lemon juice and honey syrup into a cocktail shaker with ice and shake vigorously.
3. Combine salt flakes and lemon zest.
4. Rub a lemon wedge around the rim of a tumbler, then dip into salt and lemon zest mix. 5. Fill the glass with ice, strain over margarita and garnish with a lemon wedge.

Using the flavoursome brine from his Fermented Tomato recipe, Guy Turland has created a spectacular seafood feast featuring Maldon Sea Salt!

1. Preheat your BBQ for 15 minutes prior to cooking.

2. Place down your lobster, prawns, scallops and crab, drizzle a small amount of olive oil and season with a pinch of Maldon Sea Salt.

3. Dunk your herb bunch into the fermented tomato juice and brush your seafood every 4-5 minutes as it cooks.

4. Once your seafood is cooked to your liking, serve on a platter with your choice of dipping sauces, some fermented tomatoes and a side of Maldon Sea Salt.

5. Serve your shucked oysters on rock salt with one fermented tomato, some fermenting juice and fresh lemon.

Also known as Champagne Tomatoes, fresh cherry tomatoes are fermented in a brine with Maldon Sea Salt. They add an incredible burst of lip-smacking tomato flavour to a variety of dishes, including these freshly shucked oysters! Recipe by Guy Turland.

1. Put the peppercorns, coriander seeds, and mustard seeds into the bottom of a quart-sized jar, then layer in the tomatoes, parsley, basil, and garlic.

2. Mix together the water and salt to make a brine, and pour over the tomatoes, making sure to cover them completely.

3. Use a weight to keep the tomatoes under the brine, and cover the jar with a towel.

4. Put in a cool and dark corner to ferment for 6-8 days.

5. Taste them along the way. When the tomatoes are finished fermenting they will burst with a champagne like effervescence in your mouth.

6. Cover with a lid and store in the fridge. They are best after 1 to 2 weeks.

A summer feast fit for a King. These yoghurt and vincotto marinated lamb chops are served with pickled shallots, mint yogurt and pita. Fire up the BBQ and celebrate summer with Maldon Sea Salt!

1. For the marinade, place ½ cup yoghurt, vincotto and garlic in a large bowl and mix to combine. Add lamb chops and massage marinate into the chops. Leave to marinate in the fridge for at least 2 hours.

2. For the mint yoghurt place the remaining yoghurt, mint and lemon zest into a small food processor and whiz until well combined. Season with salt flakes and cracked pepper. Set aside.

3. For the pickled shallots, place shallots, vinegar and sugar in a small bowl and allow to pickle for 30 minutes.

4. Preheat a chargrill pan or barbecue to high. Add lamb chops and lemon halves to the barbecue, cook chops for 5 minutes, turning halfway, until medium or cooked to your liking. Cook lemons for 5 minutes or until grilled and charred. Remove from the grill and cover with foil and rest for 5 minutes.

5. Brush pita with oil and add them to the barbeque, cook for 1 minute on each side until charred.

6. To serve, place lamb chops onto a serving platter, drizzle with mint yoghurt and scatter with pickled shallots, extra herbs and squeeze charred lemon on top to finish. Serve alongside some pita bread.

The perfect side to your summer feast. This BBQ chat potato salad with whipped feta and roasted pepper salsa is packed full of flavour, yet simple to put together. We guarantee your guests will be begging for the recipe…

1. Place potatoes in a saucepan of cold salted water over medium-high heat and bring to the boil. Reduce heat to medium and cook for 12 minutes or until just tender. Drain and cool completely.

2. Preheat a barbecue or chargrill to high. Toss potatoes with 2 tablespoons of oil and barbeque for 6-8 minutes until charred and completely cooked.

3. Place capsicum onto the barbeque and chargrill turning occasionally for 10-12 minutes or until charred and blackened. Place into a bowl and cover with cling wrap for 20 minutes, this allows the steam from the capsicums to help lift the skin.

4. In a mini food processor process the feta and yoghurt until smooth. Set aside.

5. Remove the peppers from the bowl and peel the skin away. Discard skin and seeds. Finely chop the peppers and add them to a bowl along with the preserved lemon, remaining olive oil, salt flakes and herbs.

6. In a bowl toss the potatoes with the pepper salsa and half the chopped herbs and season with sea salt flakes.

7. To serve, spread whipped feta over a serving platter, top with potato and peppers, scatter with remaining herbs and a drizzle of olive oil.

The definition of comfort food. Aromas of tomato, cinnamon and sweet paprika will fill your kitchen as you whip up our Greek Chicken and Risoni. Simple, yet impressive, the perfect recipe for you next dinner party. Recipe by Helena Moursellas.

  1. Heat oil in a large cast iron pot over medium heat, cook chicken thighs skin side down for 5 minutes on each side or until golden brown and crispy. Remove from the pan and set aside.
  2. To the pan add the onion, garlic, spices and season with Maldon Sea Salt flakes, cook for 6-8 minutes or until onion has softened. Add the butter and tomato paste to the pan and cook for a further 2 minutes.
  3. Add the chicken stock, passata and bay leaves. Return the chicken to the pan along with the cherry tomatoes. Bring to a simmer and reduce heat to low, cook covered for 45 minutes or until the chicken is tender.
  4. Remove the lid and evenly scatter the risoni around the chicken and pour ½ cup (125ml) water into the pot. Return to the stove and cook for a further 10-15 minutes, stirring every 5 minutes or until risoni is cooked.
  5. To serve, scatter with parsley and kefalotyri cheese. 

*Cooks note: if you can’t find kefalotyri, substitute with parmigiano reggiano.

A simple, yet indulgent, steak sandwich perfect for long lazy weekends or a weeknight treat. The secret is a flavour-packed caper and tarragon mayo that you will make over and over again. We’ve used a wood oven in this recipe, but a chargrill pan on the stove top will work just as well. Recipe by Helena Moursellas.

  1. Heat a wood oven to 400°C or if using a chargrill pan, heat over high heat.
  2. To make the caper and tarragon mayo, combine mayo, mustard, capers, tarragon, lemon zest, pepper and season with Maldon Sea Salt flakes. Set aside until needed.
  3. Place beef on a tray and drizzle with oil and Maldon Smoked Salt flakes. Heat a cast iron chargrill frypan in the wood oven for 5 minutes or until smoking hot. Place steak and cheese onto the frypan turning the steak once, for 1 minute each side. Carefully remove from the oven and set aside.
  4. To assemble the steak sandwich, spread one tablespoon of caper and tarragon mayo on each slice of sourdough, followed by the steak and melted cheese, then finish with lettuce. Top with a second slice of sourdough. Cut in half and enjoy.

These moreish lemon and dill yoghurt flatbreads are topped with creamy havarti cheese and fermented chilli, but feel free to top yours with whatever you fancy. If you don’t have access to a wood fire, a hot oven will do the trick! Recipe by Helena Moursellas.

  1. Heat a wood oven to 400°C or if using an oven preheat oven to 250°C.
  2. For the confit garlic, place ingredients into a saucepan over high heat and cook until 60°C on a kitchen thermometer. Reduce heat to low and cook gently for 20 minutes or until garlic is softened.
  3. Place the flour, baking powder, dill, lemon zest and Maldon Sea Salt flakes in a large bowl and mix to combine. Make a well in the center and add the yoghurt and mix to combine until a dough forms.
  4. Transfer the dough to a clean work surface and dust with a little extra flour. Knead the dough for 3–5 minutes, then divide into 4 equal pieces and roll out to ½ cm thick. Working with one flatbread at a time, drizzle with confit garlic and oil and carefully place into the pizza oven for 2 minutes or until crispy and puffed. If using the oven, place the flatbread onto a baking dish or pizza stone and drizzle with confit garlic oil and cook for 8-10 minutes or until crispy and puffed.
  5. Remove flatbread from the oven and scatter with a quarter of the Havarti, cavolo nero, fermented chili and confit garlic oil and cook for a further 2-3 minutes or until the cheese is melted and bubbly. Season with Maldon Sea Salt and serve.