Season - Spring

• 300g butter
• 1 cup Chelsea Soft Brown Sugar
• 2 Tbsp grated orange rind
• 4 eggs
• 3 cups grated pumpkin
• ½ cup macadamia nuts finely chopped
• 2 cups flour
• 2 tsp cinnamon
• 1 tsp mixed spice
• 4 tsp baking powder
• ½ cup milk approx.
• 4 Tbsp oil

Sour Cream Orange Icing

• 3 cups Chelsea Icing Sugar - approx
• 4 Tbsp sour cream
• 2 tsp grated orange rind
• small amount of orange juice
• optional orange liqueur, e.g. Cointreau or Grand Marnier
• toasted macadamia nuts for decoration

• 2 Tbsp canola oil
• ½ cup Chelsea Soft Brown Sugar
• 800g apricot halves in syrup, drained (two 400g cans)
• 10-12 pecan halves
• 4 eggs
• 1 cup Chelsea White Sugar
• 1 tsp vanilla essence
• 1 ½ cups buckwheat flour
• 1 tsp baking powder (Gluten Free)
• ¾ cup chopped pecans

• 2 cups bran
• 2 cups sultanas
• 2 cups Chelsea Raw Sugar
• 2 cups trim milk
• 2 cups self-raising flour

• ¼ cup Chelsea Easy Pour Golden Syrup
• ¼ cup red wine
• 1 Tbsp tomato paste
• 1 Tbsp oil
• 1 tsp rosemary, chopped
• 1 clove garlic, crushed
• 12 lamb cutlets
• Seasonal vegetables for serving

Chocolate pastry

• 1 cup (150g) plain flour
• ⅓ cup (40g) almond meal
• ⅓ cup (60g) Chelsea Icing Sugar
• ¼ cup (30g) cocoa powder
• 150g butter, chilled & chopped
• 2 egg yolks

Filling

• 300g dark chocolate, chopped
• ¾ cup thickened cream
• 4 eggs, lightly whisked
• ¾ cup (180g) Chelsea Caster Sugar
• 1 Tbsp Chelsea Golden Syrup

Crystallised Violets

• 24 Violet flowers, stems attached, untreated with chemicals
• ½ cup (110g) Chelsea Caster Sugar, plus extra for sprinkling
• ¼ cup water

• 400g sultanas, approx. 2 ½ cups
• 250g butter
• 1 cup Chelsea Dark Cane Sugar
• ½ cup marmalade
• 1 ½ tsp vanilla essence
• 4 eggs, lightly beaten
• 1 cup semolina
• 1 ½ cups self raising flour
• 1 tsp baking powder

• 500g prawn cutlets
• 2 Tbsp Chelsea Easy Pour Golden Syrup
• 1 small chopped fresh red chilli
• 1 clove garlic, crushed
• 1 Tbsp peanut oil or vegetable oil
• 1 large red onion, sliced
• 1 bunch baby bok choy, roughly sliced
• 150g snow peas, trimmed

Sauce

• 1 Tbsp Chelsea Easy Pour Golden Syrup, extra
• Juice of 1 lime
• 2 tsp soy sauce
• ⅓ cup coriander, chopped
• Jasmine rice for serving

Marinade

• 2 large chicken breast fillets
• 2 Tbsp Chelsea Easy Pour Golden Syrup
• 1 Tbsp soy sauce
• 1 clove garlic, crushed
• 1 Tbsp peanut oil or vegetable oil

Salad

• 80g mixed lettuce
• 1 small red onion, sliced
• 1 medium yellow pepper, sliced
• 1 Lebanese cucumber, sliced into ribbons with a peeler
• 1 small carrot, peeled and sliced into ribbons with a peeler

Dressing

• 2 Tbsp soy sauce
• 1 Tbsp lime juice
• 2 tsp Chelsea Easy Pour Golden Syrup
• 2 tsp sesame oil
• Asian Salt
• 2 tsp sea salt flakes
• Good pinch Chinese five-spice powder

• 2 plums
• 2 peaches
• 2 nectarines
• 2 slices fresh pineapple
• 2 – 3 Tbsp Chelsea Dark Cane Sugar

Butterscotch Swirled Yoghurt

• 2 cups thick, natural yoghurt
• 1-2 Tbsp Chelsea Dark Cane Sugar
• Optional Chelsea Coffee Sugar Crystals

Pudding

• 1½ cups (375ml) milk
• 4 Tbsp sago*
• 120g unsalted butter, chopped
• 1 cup (160g) Chelsea Dark Cane Sugar, lightly packed.
• 2 cups (210g) soft fresh breadcrumbs
• 2 cups mixed dried fruit
• ½ tsp ground nutmeg
• 1 tsp bicarbonate of soda
• 2 tsps cold water
• 2 eggs, lightly beaten

*Look for sago in supermarket near other dessert items – ice cream cones, canned fruits etc.

Brandy Cream

• 300ml thickened cream
• 1 Tbsp Chelsea Soft Brown Sugar
• 2 Tbsp brandy

Dusting Sugar

• 3 Tbsps Chelsea Icing Sugar
• 3 Tsps cornflour

Marshmallow

• 180ml passionfruit juice, strained of seeds (approx. 20 passionfruits)
• 5 tsps (20g) powdered gelatine
• 2 ⅓ cups (520g) Chelsea Caster Sugar
• 1 cup (250ml) water
• 2 egg whites

Crackling

• Rind of 1.2kg boned pork belly (ask butcher to remove rind and keep for recipe)
• 2 tsp olive oil
• 2 tsp sea salt

Pork Belly

• 1.2kg boned pork belly, with rind removed
• 2 Tbsp peanut oil
• ¾ cup (120g) Chelsea Dark Cane Sugar (lightly packed)
• ¼ cup (40g) fresh ginger, shredded
• 1 large clove garlic, thinly sliced
• 3 shallots, peeled, thinly sliced
• 3 cups (750ml) water
• ¼ cup good quality fish sauce

Mango Salad

• 2 Tbsp lime juice
• 1 tsp fish sauce, extra
• 1 Tbsp Chelsea Dark Cane Sugar, extra
• 1 mango, thinly sliced
• ½ long chilli, sliced
• 1 shallot, finely sliced (extra)
• 100g mixed lettuce
• 1 cup mint leaves
• 1 cup coriander leaves

• 10 egg yolks 
• 330 grams (1½ cups) Chelsea Organic Coconut Sugar
• 250 grams butter, plus extra, melted (optional) 
• 1 teaspoon vanilla paste
• 8 egg whites 
• 225 grams (1½ cups) plain flour, sifted 
• 1 teaspoon ground cinnamon 
• 1 teaspoon freshly grated nutmeg 
• 1 teaspoons ground cardamom 
• ½ teaspoons ground cloves

• 6 long fresh red chillies, coarsely chopped
• 1 brown onion, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 125ml (½ cup) water
• 450g (2 cups) Chelsea White Sugar
• 80mls (⅓ cup) white wine vinegar or rice vinegar
• 1 lime
• 1 tsp fish sauce

Pastry

• 1 ⅓ cups (170g) plain flour
• ¼ teaspoon salt
• 100g butter, cubed & chilled
• 1 egg, lightly beaten
• ¼ cup (40g) Chelsea Icing Sugar

Filling

• 600g peeled butternut pumpkin, peeled, cubed
• ½ teaspoon each ground ginger, nutmeg and cinnamon
• 2 tablespoon Chelsea Treacle
• ½ cup (125ml) thickened cream
• 2 eggs
• 1 cup (160g) lightly packed Chelsea Soft Brown Sugar
• Whipped cream, to serve
• Chelsea Easy Pour Golden Syrup, for drizzling on top

• 1 Egg
• ¼ cups Chelsea White Sugar
• 1 cups Flour
• 1 ½ cups Water or Milk