Ideas & Inspiration

Recipe by @eddmifflin for Circulon UK

A truly fearless recipe, but in fact these Chinese Style Steamed buns aren't as difficult as you may think and a great way to use up leftover cooked meats #FearlessCooking

Serves: 4     Prep Time: 20 minutes    Cooking Time:10 minutes

Ingredients: 

• 250g self raising flour
• 200ml milk
• 150g cooked meat (such as chicken or beef)
• 3 chopped spring onions
• 50g hoi sin sauce

Method: 

1. Add self raising flour and milk to a food processor and mix until combined into a slightly sticky dough
2. Tip out and knead briefly before rolling the dough into 8 balls

Recipe created in collaboration with Red Rich Fruits, locally-owned growers of superior quality fresh Australian fruit, for Essteele. 

Made with Red Rich Fruits’ own Yarra Valley grown Pink Lady Apples, these melt-in-your-mouth Apple, Maple Syrup & Cinnamon Scrolls are the perfect warming treat for cold winter mornings.

Serves 12

Ingredients

For the dough

• 1 Tbsp Apple Cider Vinegar
• Just short of 1 Cup full cream milk
• 3 Tbsp sugar

Recipe by Michael Weldon from Farm to Fork for RACO 

Ingredients:

• 1 pork belly, removed from packaging and left uncovered in the fridge for 2-3 days
• Sea salt
• 1 head of fennel, cut into 8
• 3 apples
• ½ cup cream
• 2 tbs butter

Method:

1. Preheat an oven to 240deg c
2. Place the fennel on the bottom of a high sided tray. Lay the pork skin side up over the top of the fennel.  
3. Place into the oven and cook for 25-30 minutes until the skin starts to bubble can crackle. Turn the oven down to 160 degrees Celsius and cook for a further 45 minutes – 1 hour until the pork is

Original recipe by Marge Perry & David Bonom for Anolon US

Makes: 16 bars

Whole grains, nuts, seeds and dried fruit pack these chewy granola bars with nutrients and great flavour. Slip one into a backpack or glove compartment, or put them out for an afternoon snack.

Ingredients

• 3 cups old fashioned rolled oats
• 1 cup sweetened coconut flakes
• ½ cup pumpkin seeds
• ½ cup sliced almonds
• ½ cup honey
• ¼ cup dark brown sugar, lightly packed
• 2 tablespoons maple syrup
• 1 tablespoon unsalted butter
• 2 teaspoons vanilla extract
• ¼ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup golden raisins
• ½ cup dried cranberries
• 1 large white e

Original recipe by Sally James for Anolon US

A traditional Chinese appetiser or banquet dish, these dim sum are steamed in wonton wrappers and filled with pork, prawns, carrots and seasonings.

Makes: 18-20

Ingredients

• 8 oz pork loin or boneless chops, trimmed (or ground pork)
• 7 oz raw prawns, peeled, chopped
• 1 green onion, finely sliced
• 2 tbsp grated ginger
• 1 small carrot, finely grated
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 3 tsp rice flour or cornstarch
• Salt and pepper, to taste
• 18-20 wonton wrappers
• 2 tbsp rice wine or sherry
• 2 tbsp soy sauce
• 1

Recipe created by Courtney Roulston from Farm to Fork for RACO

Serves: 10-12 slices, or can make into 12 individual muffins!

Ingredients: 

• 1½ cups gluten-free plain flour
• 1 cup desiccated coconut
• ½ cup brown sugar
• 2 tsp gluten-free baking powder
• 1 tsp bicarbonate soda
• 1½ cups mashed over-ripe banana (about 4 really really ripe bananas)
• 2/3 cup melted virgin coconut oil
• 2 large free-range eggs, beaten
• 2 tbsp honey
• ½ cup greek yoghurt to serve

Raspberry Chia “Jam”:

• 1.5 cups Ra

 Recipe by Farm to Fork for RACO

Ingredients:

• 3 garlic cloves, diced
• 3 eschallots, diced
• 1 red chilli, diced
• 1 small fennel bulb, diced
• 1 tbs extra virgin olive oil
• 1 ½ tbs fennel seeds
• 2 sprigs of thyme, leaves removed
• 1 small green apple, coarsely grated
• 1 small carrot, grated
• 500g pork mince
• ½ tbs sea salt flakes
• ½ tbs cracked black pepper
• 20g breadcrumbs
• 2 sheets puff pastry
• 1 egg, beaten for egg wash

Homemade tomato sauce

• 600g crushed tomatoes
• 1 brown onion, finely diced
• 1 garlic clove, minced
• 125g brown sugar
• 150g brown vi