Season - Summer

• ¼ cup Chelsea Caster Sugar
• 2 cups boiling water
• juice & grated rind of 4 limes
• 2 tablespoons Asian fish sauce
• 1 small red chilli, deseeded & finely chopped
• 1 tablespoon sweet chilli sauce
• 36 freshly shucked oysters on the half shell
• sprigs of mint to garnish

• 1 Litre Orange Juice
• ½ Cup Chelsea Caster Sugar
• 1 Litre Vodka
• 2 Litres Ginger Ale
• Thin Orange Slices
• 1 Large Block Ice

• 2-2.5 kg chicken, cut into pieces
• 10 cloves garlic, kept whole
• 3 lemons, cut into wedges
• 1 handful of fresh thyme, about ½ cup
• 4 tablespoons extra virgin olive oil, or lemon flavoured olive oil
• 200 ml white wine
• 2 tablespoons Chelsea Soft Brown Sugar
• sea salt and freshly ground black pepper

• 225g butter
• ½ cup Chelsea Icing Sugar
• 1 cup ground almonds
• 2 cups plain flour
• ¼ teaspoon almond essence
• 75g cooking chocolate
• ½ cup Chelsea Icing Sugar (extra) 

• 4 sheets (15.5 x 23.5cm ) edible rice paper
• 200g blanched almonds
• 560g (2 ½ cups) Chelsea White Sugar
• 80ml (⅓ cup) water
• 1 500g glucose syrup 
• 2 egg whites, at room temperature
• 1 teaspoon vanilla essence

• CREAM SHELL
• 300ml Thickened Cream
• 1 Tablespoon Chelsea Caster Sugar
• 2 Tablespoons Brandy
• 8 Macaroons

• FILLING
• 825g Apricot Halves
• 1 Tablespoon Brandy
• 1 Tablespoon Chelsea Honey Maple Flavoured Syrup
• 2 Teaspoons Gelatine

• 250 g fresh or frozen mixed berries
• 600 g low fat vanilla yoghurt
• 2 egg whites
• 2 tbsp Chelsea Honey Maple Flavoured Syrup 

• 250g strawberries, hulled, plus 125g extra, hulled, finely chopped
• ½ cup (110g) Chelsea Caster Sugar
• 500g Greek Yogurt
• ½ cup (125ml) pure (thin) cream
• 24 extra-thick ice cream wafers (natural flavour), to serve

• 2 x 85g packets of port wine jelly

Custard

• 2 tbs custard powder
• 2 tbs Chelsea Caster Sugar
• 600ml milk

• To assemble
• 400g jam swiss roll,
• cut into 1cm thick slices
• 2 tbs sweet sherry
• 600ml of thickened cream
• 400g can sliced peaches, drained
• Raspberries

• ½ cup Chelsea Raw Sugar
• 1 cup water
• 2 tbs fresh mint leaves
• 2 cups chopped pineapple
• Finely grated rind of ½ lime
• 2 tsp lime juice

Ice-Cream Filling

• 2L vanilla ice-cream, softened
• 120g chocolate coated turkish delight, finely chopped

Biscuits

• 250g butter, diced and softened
• 1 cup Chelsea Icing Sugar
• 2 cups plain flour
• ¼ cup cocoa
• 30g shelled pistachios, chopped

To Decorate

• 60g dark cooking chocolate, melted
• Chopped pistachio, extra
• Dried rose petals

• Raspberry Coulis
• 2 Tbsp Chelsea Caster Sugar
• 1 Tbsp water
• 125g raspberries

• Ice-Cream
• 450g plain unfilled double sponge
• 2L tub vanilla ice-cream, softened
• 125g raspberries

• Chocolate Sauce
• 80g dark chocolate, chopped
• 3 tbs cream
• 2 tsp Chelsea Soft Brown Sugar

• Meringue
• 1½ cups Chelsea Caster Sugar
• ¼ cup water
• 3 egg whites
• Pinch cream of tartar

• 1 cup Chelsea Raw Sugar
• 1 cup water
• ⅓ cup mint leaves
• 2.5kg seedless watermelon
• ⅓ cup lime juice

Meringue

• Spray oil
• 1 tbs cornflour, for dusting
• 4 extra large egg whites
• ¾ cup Chelsea Caster Sugar

Cinnamon Sugar

• 3 tsp Chelsea Caster Sugar
• 1 tsp cinnamon

Filling

• 1 cup cream, whipped
• Raspberries
• Passionfruit pulp (optional)
• Mango (optional)

• 4 extra large egg whites
• ¼ tsp cream of tartar
• 1 cup Chelsea Caster Sugar
• 1 tbs cornflour
• 1 mango
• 1 tsp lime juice
• 1 tsp Chelsea Organic Coconut Sugar
• 300ml thickened cream, whipped
• Peaches
• Strawberries
• Raspberries
• Passionfruit
• Mint leaves

• 2 green mangos, julienned (thinly sliced)
• 1 cup coriander leaves
• 1 cup mint leaves
• ½ red onion, thinly sliced
• 3 shallots, sliced in thin strips
• 500g cooked prawns, peeled
• ½ cup macadamia nuts, halved
• 1 finger lime, pearls extracted (optional)

• Dressing
• 100ml lime juice
• 1 tsp sesame oil
• 3 tsp fish sauce
• ¼ cup Chelsea Caster Sugar
• 2 red chillies, chopped