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...
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Recipies
Indulge with the freshest of ingredients from Olsens Corner Foodworks
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...
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Mitch’s Lime Curd Tart with Summer Berries
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...
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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...
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Traditional Canadian Pumpkin Pie
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...
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Quick as a wink Cajun Cuttlefish
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...
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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...
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Simple Sage Scallops On The Shell
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...
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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...
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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...
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The Mollydooker’s Ruben Sandwich
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...
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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...
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