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Australian Mulled Wine (with Native Australian Ingredients)

  I love Mulled Wine. It’s a warm, spicy drink, that can heat even the coldest of hearts in the depths of the freezing winter. It’s sweet, and packs a slight kick, with delicate citrus notes dancing in the sweetness of spices. What’s even better is that everyone loves it and there’s always an excuse to drink it. Have friends over? Mulled Wine. Alone reading a book on a rainy day? Mulled Wine. Mental Health Day? Mulled Wine. It’s easily adapted to the more summery Sangria by simply halving all of the spices and sugar and chilled to absolute perfection.   History of Mulled Wine: Mulled Wine has its origins in ancient Rome, spreading their grapes, vines, and wine all...

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Wattleseed Injera (Ethiopian Flatbread) - Gluten Free

Ethiopia is the symbol of Injera. If you've ever gone to an Ethiopian restaurant or have been lucky enough to fly directly to Ethiopia, you're basically guaranteed a serving of this deliciously sour traditional flatbread. To describe Injera: a pourous crepe that's sour, soft, and makes eye-catching holes on its surface. You'll find it hard not to pair it with every slow cooked meal you've ever made. It really is that good. We found that through our experiments that the ultimate Ethiopian-Australian fusion is Wattleseed Injera.

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Wattleseed French Financier

Wattleseed French Financiers – a popular French treat, similar to that of cupcakes/muffins. A simple & unique taste especially when mixed with Australian grown Wattleseed! It’s addictively nutty, chocolatey blended into vanilla to create a flavoursome snack or dessert.

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Crumbed Fish with Lemon Myrtle and Pepperberry

A classic Australian dish that’s simply delicious. The citrusy flavours of Lemon Myrtle combined with the hot fruity-ness offers an intense flavour explosion. Best enjoyed with chips or mashed potato, it’s healthy and will ward that winter flu away.

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Strawberry Gum Crème Brûlée

For this delicious Strawberry Gum Crème Brulee, you don’t need a gas-powered heat gum. Using an ordinary lighter, you can harden the sugar on the top. Servings: 4 INGREDIENTS:   2g Strawberry Gum (Forestberry)500ml cream (min 30% fat)100g white sugar6 egg yolks1 tsp. sugar per serving (to be burned on top)4ml vanilla extract   METHOD: Preheat oven to 180 degrees Celsius. Heat cream in a saucepan over medium-heat with the vanilla extract. Be careful not to boil. Take off the heat and wait for the mixture to cool to room temperature. Whip egg yolks with the sugar until it whitens and the consistency becomes foamy. Mix both the egg and cream mixture well, so that it is evenly blended. Pour...

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