Category: Uncategorized

Indulge in the perfect balance of sweet, salty, and creamy with this Peanut and Milk Chocolate Ice Cream Bark. Rich layers of milk chocolate is paired with a silky, no-churn peanut butter ice cream, then topped with crisp roasted peanuts and a finishing sprinkle of Maldon Sea Salt. Each bite delivers a delightful snap of chocolate, a cool, velvety center, and that signature crunch of delicate Maldon Sea Salt flakes.

No-Churn Peanut Butter Ice Cream

  1. Place the cream (A) and vanilla into a saucepan and bring to a boil.
  2. Pour the hot cream mixture over the white chocolate and whisk by hand until the chocolate is completely melted and combined.
  3. Add the cream (B) and whisk to incorporate.
  4. Cover the surface of the ice cream base with plastic wrap and chill in the refrigerator for a minimum of 5 hours, preferably overnight.
  5. Lightly grease a baking tray, approximately 250mm x 380mm, then line with baking paper.
  6. Place the condensed milk, peanut butter, and Maldon Sea Salt into the bowl of a stand mixer fitted with a whisk attachment and whip until the ingredients come together.
  7. Add the chilled ice cream base and continue to whip to soft-medium peaks.
  8. Spread the mixture evenly over the prepared baking tray and use a palette knife to create a flat surface.
  9. Place into the freezer for a minimum of 5 hours to set.

Milk Chocolate Coating

  1. Once the ice cream has frozen, melt the chocolate in a microwave-safe plastic bowl in 30-second increments, stirring in between until completely melted.
  2. Add the oil and stir to combine.
  3. Pour approximately half of the chocolate, a small amount at a time, over the slab of ice cream, immediately spreading it with small palette knife until completely coated.
  4. Place a sheet of baking paper on top and flip the ice cream over and remove the tray and lining.
  5. Repeat to coat the second side with the remaining chocolate.
  6. Before the chocolate sets, scatter the chopped peanuts over the surface and generously sprinkle with Maldon Sea Salt.
  7. Cut the ice cream bark into shards.

Note: Store in an airtight container the freezer for up to 14 weeks.

Recipe by Kirsten Tibballs

This comforting Rigatoni with Polpette in Sugo by the talented Julia Busuttil Nishimura is everything you crave in a winter dish — rich, hearty, and full of flavour. Tender meatballs simmer in a classic tomato sugo, brought to life with the clean, bright finish of Maldon Sea Salt. It’s simple, soulful cooking at its best.

  1. Make the polpette by placing the bread in a small bowl and pouring over enough milk to just cover the bread. Allow it to soak for 15 minutes then squeeze out the excess milk and crumb in the milk-soaked bread into a large bowl. Add the pork and beef mince, egg, Parmigiano Reggiano and nutmeg. Season well with Maldon sea salt and black pepper. Roll into walnut sized balls and set aside in the refrigerator for 10 minutes.
  2. Meanwhile, make the sauce by warming the oil in a pan over a low-medium heat. Add the onion, parsley stalks and a good pinch of salt and cook for 10 minutes, stirring often, until the onion has softened. Pour in the passata, add 400 ml of water and a good pinch of Maldon sea salt. Bring to a simmer.
  3. Meanwhile, heat the oil in a frying pan over a high heat and brown the meatballs. Transfer to the sauce and reduce the heat to low. Simmer gently for 45 minutes – 1 hour or until the sauce is thick and rich and the meatballs are tender and plump. Season to taste. If the sauce thickness too much, add a little more water as it cooks.
  4. Cook the pasta in a large pot of generously salted water until al dente and transfer the pasta to a large bowl, reserving some of the pasta water. Add a few ladlefuls of the sauce into the pasta, adding some pasta water if needed and toss to coat. Add the remaining meatballs and sauce and top with plenty of parmigiano reggiano and serve.

Recipe by Julia Busuttil Nishimura.

Start your morning with a stack of warm, fluffy pancakes topped with tender, spiced apples bathed in rich, golden salted caramel. This comforting twist on a breakfast classic brings together the airy texture of homemade pancakes with the indulgent sweetness of caramelized fruit. Perfect for cozy weekends or impressing brunch guests, this recipe strikes a delicious balance between sweet and salty, soft and crisp. Whether you’re celebrating a special occasion or just want to treat yourself, these pancakes are a mouthwatering way to begin the day.

  1. Start by mixing the batter for the pancakes. In a large bowl add the flour, baking powder and caster sugar and give it a whisk so it is well incorporated.
  2. In a jug mix together the eggs, whole milk and vanilla extract. Make a well in the middle of the flour mixture and then slowly pour in the milk mixture whisk as you go, until you have a smooth batter.
  3. Heat a knob of butter in a non-stick frying pan and then when foaming, begin to ladel in your pancake batter to the size you want. Allow them to cook for a couple of minutes, until you see small holes and bubbles appear in the batter, then flip them and cook on the other side until golden and cooked through. You will need to do this in batches, but you can keep the cooked ones on a tray in a low oven to stay warm.
  4. While you are making the pancakes, get a second pan on a low heat and add another knob of butter. Allow this to melt and then add the apple slices. Cook them on each side for roughly 4 minutes until they are caramelized and softened. Keep turning them in the pan until they have cooked through, are starting to collapse but still holding their shape. Then remove them from the pan and set aside while you make salted caramel sauce.
  5. In a saucepan add the 100g butter, soft brown sugar, and double cream. Turn the heat on low and allow the mixture to slowly melt, using a wooden spoon to gently encourage it. Once all the sugar has dissolved and the mixture is smooth, take off the heat and stir through a generous pinch of Maldon sea salt. Set aside to cool slightly.
  6. When all your pancakes are ready, take the cooked apple slices and stir them through the salted caramel sauce. Serve a stack of the pancakes with a generous spoonful of the apples and salted caramel sauce.

Indulge in a delicious twist on a brunch classic with these Savoury Eggs Benedict Pancakes with Crispy Bacon. Fluffy, parmesan-infused pancakes replace traditional English muffins, creating the perfect base for layers of crispy streaky bacon, perfectly poached eggs, and a rich, velvety hollandaise sauce. With a hint of chives and a touch of cayenne for added flavour, this dish is a showstopper for any breakfast or brunch occasion.

  1. Start by making the pancake batter. In a large bowl mix together the self-raising flour and salt. Then in a small jug mix the milk and beaten egg. Create a well in the middle of the flour, then slowly add the milk mixture ensure to whisk it in thoroughly after each addition – this is the best way to ensure you don’t get any lumps.
  2. Once all the milk and egg are added and you have a smooth batter, add the grated parmesan and finely chopped chives and whisk again. Set aside.
  3. Preheat the oven to 180°C.
  4. Next you want to make your hollandaise sauce. Get a small glass bowl that fits comfortably over a pan so that the base of the bowl won’t touch the water. Add some water to the pan so it comes up approximately 1 inch up the side. Then in the glass bowl add the egg yolks, the vinegar and 1 cube of butter. Place the bowl on top of the pan of water and heat it so the water is gently simmering. Constantly whisk the egg yolks until they thicken slightly.
  5. Then add the remaining butter a cube at a time, whisking all the time. Don’t add the butter too quickly ensure each is incorporated before adding the next. Once all the butter is added you should have a thicken and creamy sauce. Squeeze in the lemon juice and then season with Maldon Sea Salt and cracked black pepper, taste it and adjust it if necessary. Turn the heat off the pan but allow the bowl to sit on the pan still while you prepare the rest of the dish. The residual heat from the pan will ensure your sauce doesn’t split but give it a whisk every now and then.
  6. Place the streaky bacon on a tray and then into the preheated oven to cook for roughly 15 minutes – depending on how crispy you like it.
  7. While the bacon is cooking, place a medium nonstick frying pan on a medium low heat. Melt a little butter in the pan, then fry the pancakes – spooning on some batter so they are roughly 12cm in diameter. Fry each pancake for 2 minutes on each side then flip and cook the other side – they should be lightly golden and fluffy inside. Set them aside on a plate while you cook the remaining.
  8. While you are frying the pancakes, place a pan of water on to boil. Once boiling, reduce the heat to a gentle simmer and then poach two eggs. We like to add a splash of white wine vinegar to the water, then swirl the water before dropping the eggs in – this helps ensure a good shape to the poached eggs.
  9. When you are ready to serve, place 3 or 4 pancakes onto each plate in a stack. Then top with some rashers of streaky bacon, followed by the perfectly poached egg. Then finally spoon over the hollandaise sauce and garnish with a pinch of cayenne pepper and some finely chopped chives. Serve immediately.

Every year Julia Busuttil Nishimura makes this Ligurian Easter pie without fail. Nourishing, delicious and fun to make, we are grateful Julia has shared her secret family recipe with us! The dough is rolled out until transparent and then layered to create a unique flaky pastry which is so crunchy and golden and the perfect envelope for the greens and eggs.

1. Preheat the oven to 180°C fan-forced. Grease a 23 cm loose-bottomed or springform round tin with olive oil.

2. Combine the flour and Maldon Sea Salt in a large bowl. Pour in the olive oil and water and mix with your hands until the mixture forms a shaggy ball. Tip onto a lightly floured work bench and knead for 5 minutes or until smooth. Divide into four balls and cover with a clean tea towel.

3. For the filling, blanch the silverbeet and spinach, refresh in cold water then squeeze out the excess moisture. Blitz to a puree in a food processor and place in a bowl with the ricotta, eggs, marjoram and Parmigiano Reggiano. Mix to combine and season to taste.

4. On a lightly floured work surface, roll out one of the balls of dough to a very thin circle, as thin as you can roll it, stretching with your hands to help it along. Drape the pastry into the prepared tin and brush with olive oil. Roll out another ball of dough, repeating the draping and brushing. There should be about 4 cm of dough overhanging the tin.

5. Spoon the filling into the tin and spread to level the mixture. Using the back of a spoon, make four deep indentations in the mixture and crack an egg into each of them. Repeat the rolling, draping and brushing with the two remaining balls of dough to make a top for your pie. Trim the overhanging pastry to just 2cm, then fold in the dough edge, crimping as you go, to seal the pie.

6. Whisk 1 teaspoon of water into the remaining egg to make a wash and brush the top of the pie and the crimped edge. Using a fork, poke a few steam holes in the middle of the pie and sprinkle with extra Maldon Sea Salt.

7. Bake for 45-50 minutes until the pastry is golden and the pie is piping hot in the middle. Check by inserting a metal skewer into the pie; it should come out very hot to the touch. Allow to cool briefly, then remove the pie from the tin and transfer to a serving plate or board.

Entertaining made easy with Julia Busuttil Nishimura’s Banoffee Pie. A nutty buttery base, rich caramel, fresh banana and pinch of Maldon Sea Salt — it’s the no-bake crowd-pleaser that will have your guests coming back for more…

  1. In a food processor, blitz the biscuits, peanuts and Maldon Sea Salt to a fine crumb. Tip the crushed biscuits and peanuts into a large bowl and pour in the melted butter sitting to combine. Tip into a 23 cm loose-bottomed fluted tin and press firmly all around to create a base. Refrigerate for 30 minutes.
  2. In a medium bowl, mix together the dulce di leche with the Maldon Sea Salt. Spread the dulce di leche onto the biscuit base. Top with sliced bananas.
  3. Whip the cream and crème fraîche to firm but billowy peaks and pile it onto the bananas, spreading towards the edges in a swirled motion. Top with shaved chocolate and a sprinkling of Maldon Sea Salt. Chill until ready to serve.

The ultimate seafood feast. Try Helena Moursella’s Mediterranean-inspired Lobster with Caper, Red Pepper & Lemon Butter. Served with warm mini pita so your guest can mop up every last drop of the Maldon-seasoned lobster sauce. Heaven.

  1. To make the caper butter, whiz all ingredients except the butter in a food processor until finely chopped. Add butter and whiz to combine. Season with Maldon Sea Salt flakes and cracked pepper.
  2. Preheat oven to oven 200°C, grill function.
  3. Evenly spread the butter over the lobster. Place onto a wire rack with a tray underneath. Roast for 22 minutes or until the lobster is just cooked through.
    Remove lobster from the oven, and spoon over buttery pan juices. Serve with torn pita bread and lemon wedges. Making sure you dip the bread into all the delicious butter juices.

We’re calling it, this is the dessert of summer! An irresistible combination of luscious panna cotta and refreshing frappé coffee. This dessert was made for summer entertaining.

  1. To make the panna cotta, grease 4 x 150ml capacity glasses.
  2. Meanwhile, place the pure cream, sugar and instant coffee mixture in a medium saucepan over medium-low heat and stir until sugar has dissolved. Allow the cream to infuse for 5 minutes.
  3. Soak gelatine in cold water for 5-6 minutes to soften.
  4. Squeeze excess water from the gelatine and add to the cream mixture, stirring until gelatine has dissolved. Season with Maldon Sea Salt flakes. Divide among glasses and refrigerate for 5-6 hours or overnight, to set.
  5. To make the cream, place the thickened cream into the bowl of a stand mixer attached with the whisk attachment and mix on medium for 3-4 minutes until stiff peaks form. Fold in the sour cream and whisk for an extra minute. Spoon the cream onto the panna cotta and serve with an extra season of Maldon Sea Salt flakes.

This is a very easy, fuss-free recipe with a cooking time of roughly 40 minutes on the outdoor grill. The best part is the marinade for the chicken, which is made with an infusion of gentle, warming spices like smoked paprika and chipotle paste to give a spicy kick to the meat. With a dash of runny honey and the juice of a lemon, the marinade is bought to a sweeter, zesty level.

Did you know spatchcocking is the method in which you split a whole chicken by removing the backbone so that it is completely flattened. This will reduce the cooking time significantly, which is ideal for wanting to cook in a much speedier fashion for your hungry guests!

Here is how to make our Spatchcock BBQ Chicken…

  1. Start by spatchcocking the chicken. Place it on your board breast side down and the legs at the bottom facing towards you. Use a pair of sharp scissors start at the end with the parson’s nose and then cut either side of the backbone all the way up so you remove it completely.
  2. Then flip the chicken over and use your hands to press down on the breastbones and legs to snap the small bones and flatten the chicken out.
  3. Now prepare the marinade by mixing together the olive oil, garlic, smoked paprika, cumin, chipotle paste, runny honey and lemon juice. Season this well with Maldon Salt and cracked black pepper.
  4. Place the spatchcock chicken on a large tray and the coat it well with the marinade, making sure it gets into all the cavities and is evenly coated.
  5. Leave this to marinade for at least 30 minutes, but can be left overnight in the fridge too.
  6. When you are ready to cook your chicken, heat up the BBQ. The best way to ensure even cooking is to cook the chicken skin side up on the indirect coals for approximately 20 – 30 minutes. Then turn the chicken and place it on the hot coals skin side down for about 10 minutes until the skin is nice and crispy. This really does depend on the heat of your BBQ so make sure to keep an eye on it.
  7. If you aren’t using a BBQ you can simply cook the chicken in the oven at 180C for 15 minutes and then place under the grill for a further 10 to crisp up the skin. A spatchcock chicken cooks much quicker than a whole chicken.
  8. Serve the chicken alongside your favourite side dishes – we’ve done chips and salad. It also goes well with garlic aioli mayonnaise.
  9. Keep your leftover chicken for the next couple of recipes and make sure to reserve the chicken carcass.

This simple pasta dish is packed with fresh flavours of prawns, feta and tomatoes. Perfect for spring entertaining, or a tasty mid-week meal!

  1. Peel and devein the prawns, making sure to keep the tails intact.
  2. Heat 2 tablespoons of oil in a large saucepan over medium heat and cook onion, pepper, parsley stalks and garlic for 8-10 minutes until softened. Add the prawns and cook for 5 minutes until the prawns are cooked through.
  3. Add the tomato paste and cook for a further 2 minutes until caramelized. Followed by the wine, allow the wine to reduce by half. Add the crushed tomatoes and simmer for 20 minutes until thickened and reduced. Add the dried oregano and the crumbled feta
  4. Cook pasta according to packet instructions. Reserving ¼ cup (60ml) water. Add pasta to the pot and toss to combine.
  5. To serve, scatter with parsley leaves, divide pasta into serving plates and top with extra feta.

Recipe by Helena Moursellas.