Season - Winter

• 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 boiling water
• 1 packet jelly orange (or lemon) flavour
• ½ cup Chelsea White Sugar
• 60 g butter
• 2 teaspoons baking soda
• 375g sultanas
• 3 cups plain flour
• 3 teaspoons baking powder
• ½ cup chopped walnuts (optional)

• 2 cups bran
• 2 cups sultanas
• 2 cups Chelsea Raw Sugar
• 2 cups trim milk
• 2 cups self-raising flour

• ¼ cup Chelsea Easy Pour Golden Syrup
• ¼ cup red wine
• 1 Tbsp tomato paste
• 1 Tbsp oil
• 1 tsp rosemary, chopped
• 1 clove garlic, crushed
• 12 lamb cutlets
• Seasonal vegetables for serving

Filling

• 1kg (6 large) Granny Smith apples, peeled, cored & chopped
• ¼ cup (60ml) water
• 2 tsp lemon juice
• 440g (1 bunch) trimmed rhubarb, washed
• 3 Tbsp Chelsea Golden Syrup
• ½ tsp mixed spice
• ½ tsp cinnamon

Buttermilk and Cinnamon Cobbler Pastry

• 1 cup (150g) self-raising flour
• 2 Tbsp Chelsea Raw Sugar
• 1 tsp ground cinnamon
• ¼ tsp salt
• 50g butter, chopped
• ⅓ cup buttermilk
• 1 Tbsp Chelsea Raw Sugar, extra, for sprinkling

Syrup Custard - Makes 2 cups (500ml)

• 1 cup (250ml) thickened cream
• 1 cup (250ml) milk
• 4 egg yolks
• 2 Tbsp Chelsea Golden Syrup
• 1 Tbsp cornflour

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

Base

• 230g biscuits, any can be used
• ½ tsp cinnamon
• 30g Chelsea Demerara Sugar
• 75g butter

Filling

• 520g cream cheese
• 175g Chelsea Caster Sugar
• 40g cornflour
• 1 tsp vanilla paste
• ¼ tsp cinnamon
• 4 Tbsp freshly squeezed orange juice (reduced over heat by half, then cooled)
• Finely grated zest of 2 oranges
• 3 eggs + extra 1 yolk
• 230g sour cream

Topping

• 2 eggs
• 80g butter (cut into small cubes)
• 80g Chelsea White Sugar
• Juice of 1 orange
• 1 Tbsp cream
• Finely grated zest of half an orange

• 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

• 2kg oranges
• 2 cups water
• 1kg Chelsea Jam Setting Sugar
• A knob of butter (10g)

• 20g butter, melted
• ¼ cup Chelsea Soft Brown Sugar
• 1 Tbsp Chelsea Blackstrap Molasses
• 2 firm ripe pears, peeled and sliced into 8's
• 2 cups self-raising flour
• 1 tsp baking soda
• 2 eggs
• 1 cup milk
• ½ cup Chelsea Soft Brown Sugar
• ⅓ cup Chelsea Blackstrap Molasses
• ½ cup plain oil
• 2 tsp ground ginger

• 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

Pudding

• 1½ cups (375ml) milk
• 4 Tbsp sago*
• 120g unsalted butter, chopped
• 1 cup (160g) Chelsea Dark Cane Sugar, lightly packed.
• 2 cups (210g) soft fresh breadcrumbs
• 2 cups mixed dried fruit
• ½ tsp ground nutmeg
• 1 tsp bicarbonate of soda
• 2 tsps cold water
• 2 eggs, lightly beaten

*Look for sago in supermarket near other dessert items – ice cream cones, canned fruits etc.

Brandy Cream

• 300ml thickened cream
• 1 Tbsp Chelsea Soft Brown Sugar
• 2 Tbsp brandy

Crackling

• Rind of 1.2kg boned pork belly (ask butcher to remove rind and keep for recipe)
• 2 tsp olive oil
• 2 tsp sea salt

Pork Belly

• 1.2kg boned pork belly, with rind removed
• 2 Tbsp peanut oil
• ¾ cup (120g) Chelsea Dark Cane Sugar (lightly packed)
• ¼ cup (40g) fresh ginger, shredded
• 1 large clove garlic, thinly sliced
• 3 shallots, peeled, thinly sliced
• 3 cups (750ml) water
• ¼ cup good quality fish sauce

Mango Salad

• 2 Tbsp lime juice
• 1 tsp fish sauce, extra
• 1 Tbsp Chelsea Dark Cane Sugar, extra
• 1 mango, thinly sliced
• ½ long chilli, sliced
• 1 shallot, finely sliced (extra)
• 100g mixed lettuce
• 1 cup mint leaves
• 1 cup coriander leaves

• 10 egg yolks 
• 330 grams (1½ cups) Chelsea Organic Coconut Sugar
• 250 grams butter, plus extra, melted (optional) 
• 1 teaspoon vanilla paste
• 8 egg whites 
• 225 grams (1½ cups) plain flour, sifted 
• 1 teaspoon ground cinnamon 
• 1 teaspoon freshly grated nutmeg 
• 1 teaspoons ground cardamom 
• ½ teaspoons ground cloves

• 1 Egg
• ¼ cups Chelsea White Sugar
• 1 cups Flour
• 1 ½ cups Water or Milk

Pastry

• 1 cup flour
• 75g butter
• ¼ cup Chelsea White Sugar
• 1 egg yolk
• 1 Tbsp cold water

Filling

• 1 Tbsp custard powder
• 1 Tbsp Chelsea White Sugar
• ½ cup milk
• 250g pot fruit flavoured yoghurt - fruit such as mandarin slices, pears, kiwifruit slices, peaches
• ¼ cup apricot jam
• 2 tsp water
• Kiwifruit, strawberries, blueberries to decorate