Season - Summer

• 2 cups plain flour
• 2 tsp baking powder
• 1 Tbsp ground ginger
• ¾ cup Chelsea Dark Cane Sugar
• 1 cup buttermilk (or standard milk)
• 3 eggs
• 3 Tbsp oil (canola or light olive etc)
• 2 cup fresh or frozen blueberries

To serve

• Fruit
• Chelsea Flavoured Syrup - Golden, Maple or Honey Maple

• 700g pears, cored and finely chopped
• 4 medium onions, finely chopped
• 1 small green pepper, de-seeded and chopped
• 1 small red pepper, de-seeded and chopped
• 4-5 medium-sized ripe tomatoes, diced
• 2 cups Chelsea Organic Raw Sugar
• 1 ½ tsp salt
• ¼ tsp ground cloves
• Good pinch cayenne pepper
• 2-3 cloves garlic, crushed (1 tsp)
• 450ml malt vinegar

Custard

• 2 cups cream
• 1 vanilla bean, halved & scraped
• 6 egg yolks
• ⅓ cup Chelsea Caster Sugar
• 3 tsp cornflour
• 2 cups cream, extra lightly whipped

Sponge

• 1 ¼ cup orange juice
• ¼ cup Cointreau
• 250g packet sponge finger biscuits
• 3 medium mangoes, sliced
• 6 passionfruit pulp
• 1 punnet blueberries, for garnish

• 500g sausages
• 1 cup grated carrot
• 1 chopped onion

To make the sauce

• 2 tbsp flour
• 1 tsp curry powder
• 3 tsp Chelsea Soft Brown Sugar
• 1 tbsp tomato sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp vinegar
• 2 cups (500 ml) hot water

• 1 cup Chelsea White Sugar
• 2L Water
• Clean Container

• 3 egg whites
• 1½ cups Chelsea Icing Sugar
• 1 tsp white vinegar
• ½ tsp vanilla essence
• 1 tbsp boiling water

Toppings

• 125ml light cream
• ½ tsp vanilla essence
• 1 tsp Chelsea Icing Sugar (optional)
• 1 kiwi fruit, sliced
• 4 large strawberries, sliced
• 1 mandarin, broken into segments

• 250g butter, softened but not melted
• 1½ cups cornflour
• ½ cup rice flour
• ¾ cup Chelsea Icing Sugar
• 1 tsp lemon rind, grated

• 6 egg whites (at room temperature)
• 2 cups Chelsea Raw Caster Sugar
• 1 tsp vanilla essence
• 1 tsp white vinegar
• 2 tsp cornflour
• 300ml cream, whipped
• Fruit for decoration

• 2 kg pork spareribs, cut into fingers
• 4 tablespoons soy sauce
• 4 tablespoons lemon juice
• 4 tablespoons Chelsea Soft Brown Sugar
• 4 tablespoons white wine
• 4 tablespoons hoisin sauce
• 4 tablespoons olive oil
• 4 tablespoons BBQ or tomato sauce
• 2 – 3 cloves garlic, crushed (1 teaspoon)

• 2 cups orange juice
• ½ cup lemon juice
• 4 tablespoons Chelsea Caster Sugar
• 2 lemon, thinly sliced
• 2 oranges thinly sliced
• 1 bottle (750ml) Red Wine
• 1 litre sparkling mineral or soda water

• 200g butter
• 200g dark chocolate chips
• ¼ cup rum (or 2 tsp rum essence)
• 3 cups Chelsea Icing Sugar
• 1 cup raisins or sultanas finely chopped
• 1 cup coconut (to roll the balls in)

• 1 egg, separated
• ⅓ cup Chelsea Caster Sugar
• 300ml thickened cream, lightly whipped
• 2 tablespoons Brandy

• ½ cup Chelsea Caster Sugar
• ½ cup lemon juice (approx. 3 lemons)
• 3 eggs
• 3 egg yolks, extra
• ½ cup Chelsea Caster Sugar, extra
• 1½ cups cream
• 1 Tbsp lemon rind, finely grated
• 75g store bought small meringues

Roasted Peaches

• 8 large Golden Queen peaches
• 1 cup Chelsea White Sugar

Chutney

• 500g (approx) roasted Golden Queen peaches and juice
• 1 large onion roughly chopped
• 3 gloves garlic (1 tsp crushed)
• 1 red chilli finely sliced
• ½ cup Chelsea Soft Brown Sugar
• ½ cup cider vinegar
• grated rind and juice of 1 lemon
• 100g dates
• 100g sultanas
• 100g glacé ginger
• ½ tsp ground cinnamon
• ½ tsp ground cardamom

• 500g fresh or frozen mixed berries
• 500g granny smith apples, (about 4 medium), peeled, cored and finely chopped
• ¼ cup water
• 1kg Chelsea Jam Setting Sugar

• 12 large tomatoes
• 2 onions
• ½ cup chopped celery
• 4 coloured red, orange or yellow capsicum
• 4 cloves chopped garlic
• ½ teaspoon whole cloves
• ½ teaspoon celery seeds
• 2 teaspoons salt
• 3 teaspoons prepared chopped chilli's
• ½ cup white vinegar
• 1 tablespoon cornflour
• ½ cup water
• 2 cups Chelsea White Sugar