Season - Summer

• 2 medium oranges, finely sliced
• 12-15 whole cloves
• ½ cup Chelsea Golden Syrup
• 1 Tbsp Dijon mustard

• 250g dried apricots chopped
• 4 cups water
• 400g chopped pumpkin (approx 3 cups finely diced)
• 1 kg Chelsea White Sugar
• ½ cup lemon juice
• ½ cup passionfruit pulp (or substitute with a small can of crushed pineapple)

• ¼ cup water
• Juice of 1 orange
• Thick slices of the rind of 1 lemon
• ½ cup Chelsea White Sugar
• 1 stick cinnamon
• 4 cloves
• ¼ teaspoon ground cardamon
• 2 cups frozen cranberries

• 1 litre cream
• 250ml Chelsea Honey Maple Flavoured Syrup or Chelsea Maple Flavoured Syrup
• 100g toasted chopped walnuts

Topping

• Additional Chelsea Honey Maple Flavoured Syrup or Chelsea Maple Flavoured Syrup
• Extra walnuts or pecans

• 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

• 500g Raspberries (hulled and rinsed)
• 500g Apples, peeled and cored
• 1kg Chelsea Jam Setting Sugar
• A Knob of Butter (10g)

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

• 1kg nectarines and peaches
• 1kg Chelsea Jam Setting Sugar
• 1 knob butter (10g)

• 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

• 125g butter, softened
• 1 Tbsp finely grated lime zest (heaped)
• 1 cup Chelsea Caster Sugar
• 3 eggs
• 1 cup flour
• 1 tsp baking powder
• ½ cup sour cream

• 4 Chelsea White Sugar Cubes
• Angostura Bitters
• Champagne or sparkling white wine, chilled
• Lemon peel

• 1 large brown onion, chopped
• 2 garlic cloves, finely chopped
• 60g butter
• 100g mushrooms, sliced
• 50g fresh white breadcrumbs
• 125g toasted pine nuts
• 1 large apple, peeled, cored and chopped
• 60g sultanas
• 1 Tbsp Chelsea Dark Cane Sugar
• 2 eggs, lightly beaten
• 2 Tbsp parsley, chopped
• 1 Tbsp fresh dill, chopped
• Salt and freshly ground black pepper to taste

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

For the Caramelised Pineapple

• 1 ripe pineapple
• 1 cup Chelsea Demerara Sugar

For the Coconut Sorbet

• 1 cup Chelsea White Sugar
• 1 cup warm water
• 2 cups coconut milk
• 1 tsp coconut essence
• ½ cup desiccated coconut
• 2 egg whites, stiffly beaten