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Showing results for Opinion | Recipes
Untoxicated

Untoxicated

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...

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Bert’s is top shelf

Bert’s is top shelf

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...

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Dan & Steph’s Spiced Sweet Potato Bread

Dan & Steph’s Spiced Sweet Potato Bread

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...

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Mitch’s Sweet Pea Puree

Mitch’s Sweet Pea Puree

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...

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Bloody Easy Basil Bugs

Bloody Easy Basil Bugs

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...

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Salted Caramel Baked Pears

Salted Caramel Baked Pears

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...

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Shortbread (Pusher) Biscuits

Shortbread (Pusher) Biscuits

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...

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Alex’s Mushroom Ravioli

Alex’s Mushroom Ravioli

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...

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