Season - Summer

• 4 extra large eggs
• 1 cup Chelsea Caster Sugar
• ¾ cup sunflower oil
• ½ cup plain yoghurt
• Finely grated rind of 1 lemon
• 1 cup almond meal
• 1 cup plain flour
• 3 tsp baking powder

Lemon Thyme Syrup

• ½ cup Chelsea Caster Sugar
• ½ cup water
• 2 tbs lemon juice
• 3-4 sprigs thyme
• 1 tbs limoncello

Lemon Buttercream Icing

• 150g butter, diced and softened
• 250g pkt Chelsea Vanilla Icing Sugar
• ¼ cup of the lemon syrup

To decorate

• Roasted lemon slices
• Thyme leaves

Lime Syrup

• ¼ cup Chelsea Raw Caster Sugar
• 2 tbsp lime juice
• 2 tsp finely grated lime rind

Mango Purée

• 1 mango
• 1 tbsp passionfruit pulp

Ice Cream

• 2 extra large egg whites
• ½ cup Chelsea Raw Caster Sugar
• 1 ½ cups green yoghurt
• 250ml thickened cream

To decorate

• 2 tbsp shredded coconut, toasted
• Mango
• Raspberries
• Passionfruit
• Mint

• 1 Tablespoon Worcester sauce
• 1 Tablespoon Chelsea Dark Cane Sugar
• 1/4 cup red wine
• 1/4 cup oil
• 1 teaspoon crushed garlic
• 1 Tablespoon Dijon-style mustard
• Good amount of freshly ground black pepper (3 good grinds)

• 4 large organic egg whites, at room temperature
• 115g Chelsea Caster Sugar
• 115g Chelsea Berry Flavoured Icing or Chelsea Icing Sugar

• 1 Tablespoon Worcester sauce
• 1 Tablespoon Chelsea Dark Cane Sugar
• ¼ cup red wine
• ¼ cup oil
• 1 teaspoon crushed garlic
• 1 Tablespoon Dijon-style mustard
• Good amount of freshly ground black pepper (3 good grinds)

• 1kg strawberries (hulled and rinsed)
• 1kg Chelsea Jam Setting Sugar
• 1 knob of butter (10g)

Cake

• 4 eggs
• 2 cups Chelsea White Sugar (450g)
• 1 ¼ cups vegetable oil (310ml)
• 2 cups Edmonds Standard Grade Flour (300g)
• 1 ½ tsp Edmonds Baking Powder
• 2 tsp Edmonds Baking Soda
• 2 tsp cinnamon
• 1 tsp mixed spice
• 2 ½ cups grated carrot
• 432g can crushed pineapple (well drained)
• 1 cup walnuts, chopped, plus additional as topping (optional)

Icing

• 250g cream cheese, at room temperature
• 75g butter, softened
• 2 ½ - 3 cups Chelsea Icing Sugar (375-450g)
• Juice and rind of 1 small lemon

Fruit Mince

• 250g raisins
• 250g currants
• 250g sultanas
• 50g dried apricots, chopped
• 50g prunes, chopped
• 85g mixed peel, chopped
• 50g blanched almonds, chopped
• 1 large cooking apple, grated
• 330g Chelsea Caster Sugar
• 75g butter, melted
• 60ml brandy or rum
• ½ tsp mixed spice
• grated rind and juice of 1 orange

Pastry

• 250g self raising flour, sifted
• 60g Chelsea Caster Sugar
• 125g unsalted butter, chopped
• 1 egg

Topping

• 1 egg white (lightly beaten)
• Cheslea Icing Sugar to dust

• 150g pitted dates
• 100g butter
• 3 Tbsp Chelsea Organic Agave Syrup
• 50g dried apricot, finely chopped
• 50g chopped toasted hazelnut
• 3 Tbsp mixed seed
• 50g raisins
• 150g porridge oat

• ¾ cup Chelsea White Sugar
• ¾ cup water
• Flavouring/Colour (ideas berry, coconut, blueberry, pineapple)
• Ice

• 2kg fresh figs (green figs, or another variety of your choice)
• Juice of 3 lemons (approximately ⅔ cup)
• ½ cup brandy (125ml)
• 6 ⅔ cups Chelsea White Sugar (1.5kg)