Tag: entertaining

Bring all the fresh, zesty flavours of a classic Mojito cocktail to your Christmas celebrations with this show-stopping trifle. Layers of light olive oil sponge, tangy lime and mint curd, refreshing lemonade jelly, silky Chantilly cream, and crisp meringue come together in a stunning layered dessert. Finished with a delicate sprinkle of Maldon Sea Salt, each bite delivers the perfect balance of sweet, citrus, and minty freshness – making this Mojito Trifle a refreshing and festive centrepiece for any holiday table.

Meringue

  1. Heat the oven to 90°C, fan forced.
  2. Place the Maldon Sea Salt and gold lustre dust into a small bowl and mix to coat. Set aside until required.
  3. Line a baking tray with a sheet of baking paper. Spray a small amount of oil over the baking paper, then use a sheet of paper towel to remove the excess.
  4. In a heat-proof bowl, place the egg whites and sugar, then whisk over a saucepan of simmering water until the mixture reaches 60°C.
  5. Transfer the mixture into the bowl of a stand mixer fitted with a whisk attachment and whip to firm peaks.
  6. Spread the meringue into a thin layer over the prepared baking mat.
  7. Sprinkle the surface with the gold sea salt and bake in the preheated oven for 2 hours. If the meringue is still soft once cooled, simply bake for a further 30 minutes or until completely dried out.

Rum Soak

  1. Place the water and sugar into a saucepan and gently heat until the sugar has dissolved.
  2. Remove from the heat, add the rum, and mix to combine.
  3. Set aside at room temperature while you prepare the Olive Oil Sponge.

Olive Oil Sponge

  1. Heat the oven to 160°C, fan forced.
  2. Grease a square baking tin, 230mm x 230mm and 50mm in height, with vegetable oil then line the base and sides with baking paper.
  3. Place the eggs and sugar into the bowl of a stand mixer fitted with a whisk attachment and whip until light and fluffy, approximately 5 minutes.
  4. Meanwhile, in a separate bowl, combine the sieved flour, almond meal, baking powder, and Maldon Sea Salt.
  5. Slowly stream the lukewarm milk into the egg mixture while continuing to whisk.
  6. Add the combined dry ingredients and whisk to incorporate.
  7. Lastly, slowly stream in the olive oil while whisking.
  8. Transfer the batter into the prepared baking tin and bake in the preheated oven for approximately 23 minutes, or until the sponge bounces back when gently pressed in the centre.
  9. Remove from the oven and immediately brush the surface with all of the prepared Rum Soak.
  10. Allow to cool completely in the refrigerator.

Note: The Olive Oil Sponge can be stored in the refrigerator for up to 1 day prior to assembling the trifle.

Lime & Mint Curd

  1. Soak the gelatine in a bowl of cold water. Once soft and pliable, gently squeeze to remove the excess water, then set aside until required.
  2. Place the eggs and sugar into a bowl and whisk by hand to combine.
  3. In a saucepan, combine the lime juice, mint, vanilla, and Maldon Sea Salt then bring to a boil.
  4. Pour the hot lime juice mixture over the combined eggs and sugar while whisking to incorporate.
  5. Transfer the mixture back into the saucepan and stir continuously over medium heat.
  6. Once it begins to boil, continue stirring for a further 30 seconds, until the curd thickens.
  7. Pass the curd through a fine sieve and into a jug.
  8. Add the pre-soaked gelatine and white chocolate and emulsify with a stick blender.
  9. Add the room temperature butter a quarter at a time and emulsify.
  10. Transfer the curd into a clean bowl, cover the surface with plastic wrap, and chill in the refrigerator overnight, or for a minimum of 6 hours.

Lemonade Jelly

  1. Place the lemonade (A) and gelatine sheets into a saucepan and allow to stand for 10 minutes.
  2. Place the saucepan over low heat and stir until the gelatine has dissolved.
  3. Remove from the heat, add the lemonade (B), and stir to combine.
  4. Pour the mixture into a bowl, cover the surface with plastic wrap, and allow to set in the refrigerator, for a minimum of 4 hours.

Chantilly Cream

  1. Soak the gelatine in a bowl of cold water. Once soft and pliable, gently squeeze to remove the excess water, then set aside until required.
  2. Place the cream (A) and sugar into a saucepan and bring to a boil.
  3. Remove from the heat, add the pre-soaked gelatine, and whisk by hand until dissolved and incorporated.
  4. Add the cream (B) and whisk to combine.
  5. Transfer into a clean bowl, cover the surface with plastic wrap, and chill in the refrigerator for a minimum of 6 hours.

Assembly

  1. Transfer the chilled Chantilly cream into the bowl of a stand mixer fitted with a whisk attachment and whip to medium peaks.
  2. Create alternating layers of olive oil sponge, whipped Chantilly cream, lime and mint curd, and lemonade jelly in a trifle bowl.
  3. Break the prepared meringue into shards and arrange on top.
  4. Lastly, garnish with sprigs of fresh mint.

Note: Store in the refrigerator for up to 4 days.

Recipe by Kirsten Tibballs.

Crispy, aromatic, and utterly irresistible, this homemade lavosh is infused with fresh thyme and finished with a generous sprinkling of Maldon Sea Salt. Perfectly thin and delicate, it’s ideal for entertaining, adding elegance and crunch to cheeseboards, dips, or antipasti spreads. Simple to make yet impressive to serve, these lavosh crackers bring a touch of gourmet flair to any gathering.

  1. Melt the butter, then allow it to cool to room temperature.
  2. Place the baker’s flour, sugar, Maldon Sea Salt (A), and fresh thyme leaves (A) into the bowl of a stand mixer fitted with a paddle attachment and mix on low speed to combine.
  3. Add the milk and water and mix until the ingredients come together as a smooth dough.
  4. Add the melted and cooled butter and continue to mix on low speed until well combined.
  5. Press the dough into a flat, even square, wrap in plastic wrap, and chill in the refrigerator for a minimum of 2 hours, preferably overnight.
  6. Once the dough has chilled and you are ready to roll, heat the oven to 170°C, fan forced.
  7. Grease a baking tray by brushing it with olive oil. Reserve the remaining olive oil to brush on top of the Lavosh before baking.
  8. Working with half of the chilled dough at a time, on a lightly floured workbench, roll it out to a 30cm x 40cm rectangle. With clean hands, gently stretch the dough to get it a little thinner without it tearing.
  9. Use a pastry wheel cutter to trim off the edges of the square.
  10. Cut the dough in half, then into strips, 3cm in width.
  11. Arrange the strips over the prepared baking tray, brush the top with olive oil, then sprinkle generously with Maldon Sea Salt (B) and fresh thyme leaves (B).
  12. Bake in the preheated oven for 10-15 minutes, until puffed and golden brown in colour.
  13. Allow to cool completely at room temperature prior to serving.

Note: Store in an airtight container at room temperature for up to 1 week.

Recipe by Kirsten Tibballs.

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

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.

Helena Moursellas’ Salted Walnut and Cinnamon Kataifi brings together the perfect balance of sweet and savoury, topped off with Maldon Sea Salt. Enjoy with a Greek cup of coffee!

  1. Pre-heat the oven to 180°C. Grease the base and sides of a 22cm x 16cm rectangular baking dish with some of the melted butter.
  2. For the syrup, combine the ingredients and 250ml (1 cup) of water in a small saucepan over high heat. Bring to a simmer, then reduce the heat to medium and cook, stirring occasionally, for 8-10 minutes, until the sugar dissolves. Set aside to cool completely.
  3. In a mini food processor, whizz the pistachios and walnuts until the nuts are finely chopped. Place in a mixing bowl along with the salt, cinnamon, nutmeg, clove, and sugar and mix to combine.
  4. Unroll the kataifi pastry and, using your hands, gently separate the pastry. Be careful when handling kataifi pastry – it is very fragile.
  5. Tear off a piece of kataifi, 4 cm wide and 14 cm long, brush with melted butter and place 1 tablespoon of the nut filling on top at the short end. Roll the pastry tightly to form a 7cm cylinder. Place on the prepared dish and repeat the process with the remainder of the pastry and filing. Any remaining butter, pour over the kataifi.
  6. Brush the tops of all the kataifi rolls with butter, and bake in the oven for 45 minutes.
  7. Once the kataifi are cooked, evenly pour the cold syrup over the top and allow to cool to room temperature and all the syrup has been absorbed.

Winter entertaining made easy with Helena Moursellas’ feta, pumpkin, and honey filo pita. Infused with Maldon Sea Salt, it’s the perfect blend of Greek flavours for your next gathering.

  1. Preheat the oven to 200°C. Line a large roasting tray with baking paper.
  2. Place the pumpkin, garlic, rosemary onto the tray, drizzle with olive oil and honey, season with Maldon Sea Salt flakes and cracked pepper. Roast in the oven for 25 minutes until tender.
  3. Remove pumpkin from the oven, discard skin from garlic and roughly smash with a fork. Place into a bowl along with the feta, herbs, cheese and egg.
  4. Grease a 20cm x 30cm baking tray.
  5. Place 1 sheet of filo pastry, with the long edge facing you, on a clean work surface. Brush with butter and place another sheet on top. Spread 4 tablespoons of the mixture along the side closest to you and roll up to fully enclose. Carefully cut in half. Place into the prepared baking tin and continue with remaining filling and filo pastry. Brush with butter, scatter with sesame seeds and place into the oven for 40 minutes or until golden brown and crispy. Slice and serve hot.

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.