If you want to change your relationship with alcohol, the new and improved sober movement might be just what you need. WORDS BY LARINE STATHAM-BLAIR Let’s be honest. Most of us consume more alcohol than we should. Data from the World Health Organisation...
There’s always a reason to celebrate at Bert’s! Since opening its doors in 2018, Bert’s Restaurant and Bar has developed a name as Bundaberg’s premiere location for quality beverages and tasty eats. Their fine selection of local, Queensland, interstate and overseas...
With a few simple ingredients you can elevate a standard mid-week meal to something really special. INGREDIENTS 500g sweet potatoes peeled and chopped roughly 2 stalks of fresh thyme 3 tbs pure maple syrup 3 tbs butter 2 tbs heavy cream Salt and white pepper to taste...
For this recipe, you will need to cook two medium sweet potatoes and make into a mash or puree INGREDIENTS: Pecan Streusel (topping) 1/3 cupplain flour 1/3 cup brown sugar 1tbs ground cinnamon 1/3 cup nutalex 1/2 cup pecans Sweet Potato Bread 1 & 2/3 cup...
Olsen’s Corner FoodWorks and Indulge Café have teamed up to provide Crush readers with a seasonal treat for the senses. Salt, pepper and sugar create deep flavours and marry together different ingredients to create balanced, delicious fare. The three-course menu,...
Created as the finale of a perfect spring menu, Indulge Head Chef Mitchell White used some of the region's freshest local ingredients from Olsens Corner Foodworks to create this stunning Lime Curd Tart. INGREDIENTS 10 egg yolks, from Childers Free Range 500g Kerrygold...
This Sweet Pea Puree recipe was created by Indulge head chef Mitchell White, using the freshest ingredients from Olsens Corner Foodworks. INGREDIENTS 500g of Rosengal peas 250g Central QLD Dairy Fresh cream 70g Kerrygold salted butter METHOD Add peas to a pot with...
Nestled on every Canadian table on Thanksgiving is a Pumpkin Pie. This sweet-savory pie is such a staple, when Canadian Mike Vandenbrink moved to Australia with his Childers-born wife Alana, it was something that had to be made each year on the second Monday in...
INGREDIENTS 500grams Red Shed Cuttlefish Olive Oil 3 tsp Cajun Seasoning (or to your liking) Cajun Seasoning 1 tbsp ground cumin, 1 tbsp ground coriander 1 tbsp paprika, ¾ tsp salt ¾ tsp cracked pepper, ¾ tsp oregano ¾ tsp basil ¾ tsp thyme 1 1/2 tsp white pepper....
INGREDIENTS 4-6 Red Shed Moreton Bay Bugs uncooked (green) 2 tbsp dry white wine 2 tbsp lime juice 2 tbsp olive oil ½ cup fresh basil leaves chopped & some for garnish 1-2 cloves garlic chopped METHOD Cut bugs in half lengthways and clean. Mix remaining...
INGREDIENTS 1 Dozen Red Shed ½ Shell Scallops Prosciutto cut into 12 strips 12 large sage leaves Butter Lemon Juice White Pepper and Salt METHOD Loosen the scallop from the shell, pop the sage leaf on the scallop & wrap with prosciutto so you can see the leaf. Put...
Pears and salted caramel are a match made in heaven! This recipe was created by Indulge Cafe Head Chef Mitchell White to showcase fresh ingredients from Olsen's Corner Foodworks, home to Bundaberg's freshest produce, best delicatessen and gourmet food section. Whether...
John Greenhalgh, owner of Avenell Brothers, loves collecting vintage homewares like the picnic tin pictured, and a biscuit pusher. The Pusher Biscuit recipe has been converted from the original CWA recipe published in Bundaberg Branch Cookery Book in 1931, which...
Traditionally made with Montreal Smoked Meat, the Ruben Sandwich is a staple that you will find on every menu in Canada. While you can’t get Montreal Smoked Meat in Australia, corned meat is a great substitute. Enjoy a traditional Ruben Sandwich at Mollydookers Cafe...
Thank you to Head Chef Alex Cameron from Water Street Kitchen for sharing his Mushroom Ravioli with Crush Magazine. INGREDIENTS MAKES FILLING FOR 8-12 RAVIOLI 1/2 cup dried porcini mushrooms, soaked in 1 cup boiling water for 30 minutes 800g fresh button or cup...