INGREDIENTS 2 tablespoons avocado oil, or olive oil 3 carrots, sliced 1 yellow onion 700 g sweet potatoes, peeled and diced 2 garlic cloves, minced 1 tablespoon fresh ginger, finely chopped 1/4 teaspoon chilli flakes 1/4 teaspoon paprika 940 g vegetable broth, or more...
Words by Nikki Sorbello What is it that makes fresh pasta taste so good? Is it the pasta itself – just a combination of water, flour, and egg yolk? Or is it the sauce, the wine or the company that goes along with it? Made famous the world over by Italians, there is...
Food is evocative. Certain flavours, tastes or dishes remind us of sitting around the family dinner table, gathering around a barbecue or crouching around a campfire. What we eat is often integral to the experience we have. HSG at the Gardens chef and owner Dion...
Kalki Moon’s gin is as versatile as it is delicious. The sky is the limit when it comes to cocktail recipes nowadays. And it can be tempting to try to reinvent the wheel and experiment with new flavours. But if you ask the true gin fanatics, the classics are still...
There are many things Aussies and Kiwis will never agree on. Pavlova is one of them. Which country can lay claim to inventing it? In Bundaberg the humble pavlova is as iconic as a sausage on bread or a meat pie. It’s a firm favourite in the McPherson family household...
A delightful mix of tanginess and creaminess, this dipping sauce is full of flavour. Try it on wings, ribs or even veggies. Drizzle of salad or pizza - the options are endless! INGREDIENTS 3 tbs greek yoghurt 3 tbs garlic aoli 1 tbs lemon juice 1 tbs Pickle Juice 1...
4670 share their delicious barbecue lamb recipe. MARINADE INGREDIENTS Olive oil 2 lemons zes and juice 2 tsp crushed garlic 2 tsp crushed ginger Fresh Rosemary and mint. Salt and pepper. METHOD Marinade your de-boned leg of lamb overnight. Start heat beads and...
INGREDIENTS 500g grated sweet potato 1 cup raw macadamia nut pieces, or whole nuts roughly chopped 300g plain flour 1 ½ teaspoon bicarb soda 1 ½ teaspoon baking power 1 teaspoon cinnamon 1 teaspoon nutmeg Pinch of salt 150g castor sugar 200g brown sugar ½ cup...
Jen from Water St. Kitchen has shared her recipe for the cocktail known as 'Zinger' INGREDIENTS 45ml Kalki Moon Premium Gin 30 ml lime juice 30 ml raspberry puree Bundaberg Ginger Beer METHOD Shake gin, lime juice & raspberry puree with plenty of ice. Dump in a...
Alex from Water St Kitchen has shared his Marmalade Glazed Ham recipe. INGREDIENTS 1 cup marmalade ¼ cup local honey ½ cup orange juice 5-6 kg Bundy Chop Shop Leg of ham, skin removed Whole cloves METHOD Preheat oven to 200 degrees C. Combine all glaze...
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...