Season - Summer

• 6-8 ripe pears peeled but left whole with stalks intact
• 4 ½ cups approx apple juice
• 6 egg whites
• 2 cups Chelsea Caster Sugar

• 2 cups Chelsea White Sugar
• ⅓ cup unsweetened cocoa powder
• 125ml milk
• 125g butter, chopped
• 3 cups rolled (porridge) oats
• 1 ½ cups shredded coconut

For the syrup

• 1kg Chelsea White Sugar
• 500ml water
• 2 pieces fresh green ginger, peeled and crushed
• ½ tsp cream of tartar
• Pinch of salt
• Grated rind and juice of ½ lemon

For the dough

• 2 cups flour
• ½ tsp salt
• 2 Tbsp baking powder
• 55g butter, grated
• 1 egg
• 1-1½ cups milk or water

• 1 kg fresh raw white fish fillets eg Snapper, Lemon Fish, Trevally, Kahawai
• 1 cup fresh lime or lemon juice

For the dressing

• 1 cup thick coconut cream
• 1 teaspoon grated lime or lemon rind
• 1 small red pepper, deseeded and finely diced
• 1 small chilli, deseeded and finely sliced
• 1 teaspoon Chelsea Caster Sugar
• 2 spring onions, finely sliced
• 3 tablespoons finely chopped chives
• ½ cup chopped coriander
• ½ cup chopped parsley
• 2 firm but ripe avocados, peeled and finely diced
• sea salt & freshly ground black pepper to taste

• 1 cup sago
• 10 cups milk
• 2 eggs
• ¼ cup water
• 4 Tbsp custard powder
• ½ tsp salt
• 1 Tbsp butter/margarine
• 1 Tbsp cinnamon sugar
• 1 Tbsp Chelsea Caster Sugar

• 1 Cup Water
• 2 Cups Chelsea White Sugar
• 1 Litre Champagne
• 4 Tablespoons Rum
• 2 Tablespoons Orange Curacao
• Juice of 2 Lemons
• 2 Cups Strong Hot Tea
• 1 ½ Litres Soda Water
• Ice

• 250 ml bourbon
• ½ cup torn mint leaves, bruised plus extra to garnish
• 2 cups crushed ice
• ¼ cup sugar syrup (see recipe below with Chelsea Caster Sugar)

• 12 chicken or beef thin sausages, cut in half
• 3 sheets frozen puff pastry, cut into 1.5cm wide strips
• 1 egg beaten for egg wash
• ¼ cup poppy seeds

BBQ Sauce

• 1 Tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tsp sweet smoked paprika
• 2 tsps cumin powder
• 2 cups (500ml) beef or chicken stock
• ½ cup (125ml) tomato sauce
• 2 Tbsps apple cider vinegar
• ½ cup (125ml) Chelsea Treacle
• 2 Tbsps Chelsea Caster Sugar

• 12 plump scallops on the half shell
• 2 tablespoons oil
• 2 – 3 cloves garlic, crushed (1 teaspoon)
• 1 teaspoon crushed fresh ginger
• 4 tablespoons lime juice
• 1 teaspoon Chelsea Caster Sugar
• 1 teaspoon grated lime rind
• 2 tablespoons freshly chopped coriander leaves

• 500 grams Chelsea Raw Sugar
• 500 grams fresh cream
• 1 vanilla pod
• 85 grams liquid glucose
• 120 grams walnut pieces
• Quantity salt flakes

• 1 medium red onion
• 1 tablespoon dried oregano
• sea salt & freshly ground black pepper
• 2 tablespoons red wine vinegar
• 150 ml extra virgin olive oil
• 5 tomatoes or 20 cherry tomatoes
• 1 teaspoon Chelsea Caster Sugar
• 2 medium cos lettuces, torn into bite sized pieces
• 2 Lebanese or 1 small telegraph cucumber
• 1 cup black olives, pitted
• 400 g feta cheese
• juice of 1 lemon
• ½ cup chopped parsley

• 5 passionfruits
• 1 lemon
• 2 ½ cups (625ml) water
• 500g Chelsea Jam Setting Sugar®

• 1 Cup Flour
• 2 ½ cups of Chelsea Golden Syrup
• 2 ½ cups of Chelsea White Sugar
• 1 ½ cup of water
• ½ cup Chelsea Icing Sugar
• 1 cup of yeast

• 500g beef mince
• 1 cup fresh breadcrumbs, made by whizzing 2 slices of bread in a food processor
• 1 tablespoon Thai red curry paste
• 1 tablespoon toasted sesame oil
• 1 tablespoon Chelsea Dark Cane Sugar
• 1 egg
• 1 tablespoon finely chopped basil or Vietnamese mint

Lime Dipping Sauce

• Juice & grated rind of 3 limes
• 2 tablespoons Chelsea Dark Cane Sugar
• 2 tablespoons light soy sauce
• 1 clove garlic, crushed
• 1 teaspoon grated fresh ginger
• 1 spring onion, finely sliced
• 1 tablespoon fresh coriander leaves
• 3 tablespoons water

• ¼ cup skim milk
• 2 tbsps Chelsea Raw Sugar
• 1 tsp ground cinnamon
• 1 egg
• 1 tbsp 40% reduced fat sunflower spread
• 4 x 1cm thick slices sourdough bread
• 2 tbsps low fat vanilla yoghurt
• 2 small peaches, sliced
• 1 tbsp slivered almond

• 3 oranges (you can also use Tangelo – a great substitute)
• 425g can of Papaya in Syrup
• 8-10 Ice Cubes
• 1 Tbsp Chelsea Caster Sugar
• 4 Tbsp Plain/Unsweetened Yogurt
• ¼ Cup of Milk