Apple and Kale Ceasar Salad

Apple and Kale Ceasar Salad

Ingredient

180g Smoked middle bacon, rind removed
2 thick slices stale sourdough bread, crust removed
1tbs Red Island olive oil
2 apples, sliced into matchsticks
1 cups celeriac, peeled, sliced into matchsticks
½ bunch celery, inner leaves only, finely sliced
6 stalks tuscan kale, stalks removed, leaves finely chopped
100g parmesan cheese, shaved from a block

Dressing:
½ clove garlic, finely grated on a microplane
½ cup buttermilk
2tbs whole egg mayonnaise
Zest and juice of 1 lemon
1tbs maple syrup
2tsp Dijon mustard
1 anchovy fillet, drained, finely chopped

Method

Heat a BBQ plate or frying pan over a medium/high heat. Cook the bacon for 2-3 minutes each side, or until golden and crisp. Remove from the heat, slice into batons and allow to cool.

Place the sourdough bread and oil into a small food processor and blitz into crumbs. Place the breadcrumbs into the bacon fat and cook, stirring for 4-5 minutes, or until golden and crisp. Season with a pinch of sea salt and take off the heat and set aside to cool.

Whisk together all the dressing ingredients until smooth and taste for balance.

In a large bowl combine the apple, celeriac, celery, kale and Parmesan cheese. Pour the dressing over the salad and toss well to lightly coat.

Place the salad into serving bowls and top with the bacon and scatter over the crispy breadcrumbs.

Cut apple & celeriac can easily oxidize, so place it into a bowl of cold water with a squeeze of lemon in it once prepared to stop it going brown!

Recipe by Courtney Roulston

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Mango Pudding, Lime Tapioca and Roast Coconut Ice Cream

Mango Pudding, Lime Tapioca and Roast Coconut Ice Cream

Ingredient

Coconut sorbet to serve

Mango Pudding
500g pure cream
4 McKenzies gelatine sheets
Pinch sea salt flakes
4 kaffir lime leaves
400g mango puree
100g palm sugar, roughly chopped

Lime Tapioca
250g small tapioca pearls
250ml simple syrup
250ml lime juice, plus finely grated zest to serve

Method

Mango Pudding:
In a heavy-based pot add the cream, mango puree, salt, crushed palm sugar and lime leaves to come to scald and sugar is dissolved. Allow to steep for 10min.

Bloom the gelatine then add to the mixture.

Strain mixture and allow to cool slightly in an ice bath.

Portion mixture into serving bowls and set in the refrigerator.

Lime Tapioca:
Combine the lime juice and simple syrup then set aside for later. Fill a large saucepan with at least 5 litres of water and bring to the boil. Add the tapioca pearls and let cook stirring occasionally for 10 to 15 min or until the tapioca becomes completely translucent.

Strain the tapioca then add half the lime syrup and allow to cool, reserve the rest of the syrup for losing up the tapioca when serving to allow the tapioca to be loosely spooned onto the pudding.

Serve with coconut sorbet, lime tapioca and lime zest

Recipe by Lynton Tapp

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Cardamom and Cinnamon Spiced Pear Cake

Cardamom and Cinnamon Spiced Pear Cake

Ingredient

250g caster sugar
250g butter
250g almond meal
4 eggs
4 pears
6 cardamom pod
1/2tbs ground cinnamon
4tbs brown sugar
Serve with double cream

Method

Crack the cardamom pods and remove the seeds. Discard the skin.

Crush the seeds in a mortar and pestle until they’re a fine powder. Add the cardamom powder to the cinnamon and brown sugar and mix well. Peel and halve and quarter the pears. For there, remove the core and cut each quarter into half again.

Toss the pears through the spiced sugar to that they’re well coated. Set aside.

Preheat your oven to 180 degrees.

Cream the butter and sugar in a stand-up mixer. Once pale and fluffy, add the eggs to the mixture one by one until each egg is incorporated.

Remove the mixer bowl from the mixer and fold in the almond meal. Line a small baking tray with baking paper and grease with butter.

Arrange the pears in a single layer on the bottom of the tray.

Pour over the cake batter, foil the top of the tray and bake in the oven at 180 degrees for 45 minutes to 1 hour.

The cake is ready when it’s firm to touch and a skewer can be inserted and comes out clean.

Recipe by Andy Allen

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Mussels In Chipotle Tomato Sugo With Coriander Salsa Verde

Mussels In Chipotle Tomato Sugo With Coriander Salsa Verde

Ingredient

1kg mussels, de-bearded
300g tomato sugo
1/2 can chipotle chillies in adobo sauce
Juice of 1 lime
Coriander leaves to garnish

Coriander Salsa Verde
1 bunch coriander, washed
Juice of 1 lime
1/2 garlic clove peeled
1/4 red onion, finely diced
1tbs pickled jalapeños
2tbs Red Island extra virgin olive oil
salt and pepper to taste

Method

In a large pan, heat up the tomato sugo until it starts to simmer. While the sugo is coming up to a simmer, finely chop the chipotle chillies and add them into the sugo.

Once the mixture is simmering, pour in the mussels and place a lid on the pan. Once the mussels have opened, take the lid off the pan, give a good squeeze of lime juice and garnish with a few coriander leaves.

Coriander Salsa Verde:
For the coriander salsa, place the bunch of coriander, lime juice, garlic clove, pickled jalapeños, extra virgin olive oil and salt and pepper into a small blender. Place the mix into a small bowl and stir through the diced red onion.

Recipe by Andy Allen

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Duck Ragu With Pappardelle Orange Gremolata

Duck Ragu Pappardelle With Orange Gremolata

Ingredient

6 Luv-a-Duck Duck legs
1 large onion, diced
2 garlic cloves
1 carrot, grated
1 celery stick, diced
2 star anise
1 cinnamon quill
2 bay leaves
1 tin tomato
1 pack Cucina Matese Egg Pappardelle
100g Panko bread crumbs
1 garlic clove, grated
½ bunch parsley, chopped
1 orange, zest
Red Island Olive oil
Sea salt
Parmesan for garnish

Method

In a large sauce over a medium heat brown off the duck thighs. Once browned add the onion and cook for a minute. Add the garlic, carrot and celery with a pinch of salt, cook for a further minute. Add the star anise, cinnamon, bay and tomato. Fill the tomato tin with water and add to the pot. Bring to the boil, cover with a lid and place into a 160c over to cook for 1.5hrs.

Once cooked allow the mixture to cool. Remove the legs and flake the meat off the bones, add back into the tomato mixture. Bring to the simmer, taste and adjust the seasoning if needed.

In a large pot of rapidly boiling water add a large pinch of salt and the pappardelle. Cook following the back of pack timings.

In a frypan add a drizzle of olive oil, garlic and bread crumbs, toast until the colour is golden and crispy. Remove from the heat, add the parsley and orange zest. Toss through until evenly combined.

Once the pasta is cooked, drain and add to the duck ragu, gently turn through to coat.

Serve topped with the gremolata and grated parmesan.

Recipe by Michael Weldon

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Guacamole with Homemade Corn Chips

Guacamole with Homemade Corn Chips

Ingredient

2 Avocado, pits removed and flesh scoped from skin
2 garlic cloves, minced
1 lime, juice
½ red onion, diced finely
1 tomato, finely diced
½ bunch Coriander, stem sliced thinly
8 corn tortilla, cut into 6
1tsp smoked paprika
Sea salt
Oil for frying

Method

Heat a pot of oil to 180deg c. fry the tortillas until crisp. Place on paper towel to drain. Season with smoked paprika and sea salt.

In a large bowl add the avocado, garlic and lime. Mash together with a whisk until soft and mostly smooth. Add the onion, tomato and coriander stem, fold through to combine.

Serve in a large platter garnished with coriander leaf.

Recipe by Michael Weldon

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Caulini with Pickled Grapes and Hazelnuts

Caulini with Pickled Grapes and Hazelnuts

Ingredient

400g caulini
1 bunch red grapes
100g pistachios
1 shallot, peeled and thinly sliced
1 bunch of fresh mint, leaves picked
Zaatar, to garnish

Dressing:
200ml Red Island olive oil
100ml red wine vinegar
2 tbs honey
2 tbs Dijon mustard
Salt and pepper

Method

Preheat a BBQ grill plate.

Meanwhile, separate the caulini into large florets. Give it a good drizzle with olive oil and a hefty sprinkle of sea salt and place it on the grill plate for 6 minutes, turning to char all sides evenly.

Add the bunch of grapes on the stalk onto the grill plate and cook for 8-10 minutes, turning until charred on most sides. Remove the grapes from the BBQ and when cool enough to handle, cut the grapes in half.

Dressing:
To make the dressing, whisk together the red wine vinegar, honey, mustard and salt and pepper. Slowly drizzle in the vegetable oil and continue to whisk away until everything is emulsified together.

Okay, assembling the salad. Throw your caulini, sliced shallot, mint leaves, half a handful of pistachios and halved grapes into a large mixing bowl. Splash in a couple of tablespoons of the dressing and season the mix with salt and pepper. Gently mix the salad, place it into a bowl and give it a light dusting with zaatar to finish.

Recipe by Andy Allen

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Roast Pumpkin With Spiced Yoghurt Glaze And Chickpea Crumble

Roast Pumpkin With Spiced Yoghurt Glaze And Chickpea Crumble

Ingredient

½ large sized Jap pumpkin, skin on  (around 6 thick wedges)
4 tablespoons Red Island extra virgin olive oil
Sea salt to taste
1 tablespoon pomegranate molasses to serve
¼ bunch coriander leaves to serve
1 French shallot, sliced into thin rounds
Cracked black pepper to serve

Spiced Yoghurt:
2 cups Natural Jalna Yoghurt
1 teaspoon whole cumin seeds
¼ teaspoon ground cinnamon

Chickpea Crumble:
1 x 400g can Coles chickpeas, drained, roughly chopped
2 tablespoons sesame seeds
2 tablespoons sunflower seeds
2 tablespoons Pepita seeds

Method

Preheat the oven to 180 degrees C. Place the pumpkin wedges onto a lined oven tray and drizzle with 2 tablespoons of the oil and a pinch of sea salt flakes.

Roast the pumpkin for 40 minutes, or until tender, but still holding shape. Allow the pumpkin to cool at room temperature.

Meanwhile, place the chopped chickpeas onto a separate lined tray and drizzle with remaining oil and season with sea salt. Roast the chickpeas for 30 minutes, stirring occasionally, or until crunchy. Place the sesame seeds, sunflower seeds & Pepita seeds into the oven with the chickpeas for 5 minutes, or until toasted.

Dry roast the cumin seeds and crush in a mortar and pestle. Whisk the cumin and cinnamon through the yoghurt in a bowl.

To serve, once pumpkin wedges have cooled on the tray, glaze with the spiced yoghurt. Scatter the cooled crumble over the yoghurt, drizzle with pomegranate molasses, coriander sprigs, shallot rounds and black pepper.

Recipe by Courtney Roulston

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BBQ Pork Ribs

BBQ Pork Ribs

Ingredient

4 racks pork ribs
2 cups pineapple juice
1 onion, diced
3 garlic cloves
½ cup brown sugar
½ cup ketchup
1 tbs smoked paprika
1 tbs cumin seeds
1 tbs fennel seeds
1 tbs sea salt

Method

In a pot combine the pineapple juice, onion, garlic, brown sugar, ketchup, smoked paprika, cumin seeds, fennel seeds and salt. Stir together, place over a medium heat and bring to the boil.

Heat an oven to 140deg C.

Lay the racks of ribs flat in a high sided oven tray. Pour over the hot liquid just until it is halfway up the side of the pork. Cover with foil and place in the oven to cook for 1.5-2hrs until the meat is tender and cooked through. Remove from the oven and turn the oven up to 200deg C.

Place the remaining sauce back on the heat, pour the cooking liquid from the pork into the pot and reduce until sauce consistency.

Place the ribs onto a rack. Paint on a thick layer of the BBQ sauce and put into the oven. Glaze every 5 minutes for 25-30 until the outside is thickly coated and slightly sticky.

Slice between the ribs and serve family-style with the remaining BBQ sauce/glaze on the side.

Recipe by Michael Weldon

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Miso Roast Carrots With Wasabi Mayonnaise and Nori Seed Mix

Miso Roast Carrots With Wasabi Mayonnaise and Nori Seed Mix

Ingredient

2kg Coles carrots cut into 1inch rolling slice
2 tablespoon Red Island olive oil for roasting
Sea salt to taste

Miso Dressing:
3 tablespoons white shiro miso paste
1 tablespoon caster sugar
2 tablespoons mirin
1 tablespoon sake
2 teaspoons sesame oil
1 tablespoon water

Garnish:
2 green spring onions/scallions, finely sliced
1 tablespoon roasted white sesame seeds
1 tablespoon pepita seeds, toasted
1 sheets nori seaweed sheet, toasted, cut into matchsticks
3 tablespoons kewpie mayonnaise
2 teaspoons wasabi paste

Method

Preheat the oven to 180 degrees. Toss the carrots in the oil and a little sea salt. Place in a single layer on a lined roasting tray. Roast in the oven for 35 minutes, or until tender and coloured.

Whisk together the miso dressing ingredients until a smooth paste. Toss the miso over the carrots and place back into the oven to roast for a further 8-10 minutes, or the miso glaze is bubbling and fragrant. Remove from the oven and allow to cool at room temperature.

Whisk the wasabi and mayonnaise together.

Place the carrots onto a serving platter and garnish with wasabi mayonnaise, sesame seeds, pepita seeds and nori seaweed.

Recipe by Courtney Roulston

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Ultimate Chicken and Lettuce Sambo

Ultimate Chicken and Lettuce Sambo

Ingredient

6 ciabatta rolls
Salted butter, softened
2 gem lettuces

Chicken Mix:
1 roasted chicken, flesh removed
60g toasted pepitas
1/2 bunch spring onions, finely sliced
2 stalks of celery, finely sliced
2 tbs currants
100g seeded mustard
2 tsp tabasco
300g whole egg mayo
Salt and pepper to taste

Method

For the chicken mix, simply transfer all of the ingredients into a large mixing bowl and mix together.

Butter the ciabatta and spoon on some of the chicken mix on, top with some of the gem lettuce leaves.

Recipe by Andy Allen

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Whole Roast Salmon Side With Grilled Spring Vegetables And Yoghurt Tartare

Whole Roast Salmon Side With Grilled Spring Vegetables And Yoghurt Tartare

Ingredient

1 Salmon side
1 bunch of spring onions
150g Green Beans, tailed
1 bunch Asparagus, trimmed
150g snow peas, tailed
1 bunch of Dill, chopped
1 bunch of Chives, chopped
1 bunch of Tarragon, chopped
1 bunch of Parsley, chopped
½ cup Yoghurt
½ jar baby capers, chopped
Red Island olive oil
Sea Salt

Method

Preheat an oven to 190 deg C.

Season the salmon with salt and drizzle with oil. Place in the oven and cook until just set in the centre. Remove and allow to rest slightly.

Over a smoking griddle or bbq grill the spring vegetable dressing in salt and olive oil. Grill until the vegetables soften slightly and have nice bar marks.

Add the dill, chives, tarragon, parsley, and baby capers mix together until evenly combined. Taste and adjust seasoning to your liking.

Serve the salmon with the vegetables and tartare in the side.

Recipe by Michael Weldon

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Naughty Spuds With Burnt Butter And Rosemary Salt

Naughty Spuds with Burnt Butter and Rosemary Salt

Ingredient

2kg desire potatoes

Garlic butter:
250g butter
1/2 head of garlic - minced

Rosemary salt:
1 cup salt flakes
1 bunch fresh rosemary - leaves removed and finely chopped.

Method

Place the butter in a small saucepan or frying pan. Melt the butter, bring the butter to the boil and then burn the butter. Take off the heat and leave to cool.

Now place this butter back over medium heat and add the garlic.

Cook the garlic in the butter for 1 minute. Take off the heat and set aside.

Rosemary Salt:
Add the rosemary to the salt and mix well. Store in an airtight container for 6 months.

Roast or fry your desire potatoes. I prefer to steam them and then fry them for maximum naughtiness.

Once you’ve cooked your potatoes, place them in a bowl and spoon over as much or as little butter as you want.

Season the potatoes with the rosemary salt and pepper and roll them in the butter.

Recipe by Andy Allen

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Pea and Pesto Pasta

Pea and Pesto Pasta

Ingredient

500g Spaghetti pasta
1 1/2 cups, blanched frozen peas
2 cups of roquette
Juice and zest of 1 lemon
3 tbsp Red Island Extra Virgin Olive Oil
Sea salt for seasoning and Freshly cracked black pepper
Small handful of mint leaves
3 tbsp grated parmesan plus extra for garnish

Method

Bring a large pot of salted water to the boil before beginning.

Cook the pasta according to packet instructions.

Meanwhile, in a large mortar and pestle, pound the peas and roquette into a chunky paste. To the pea pesto, add the Red Island Extra Virgin Olive Oil, grated parmesan and season to taste with sea salt and freshly cracked black pepper.

Transfer the cooked pasta to a large bowl along with 2-3 tbsp of pasta water. Add the pea pesto to the pasta and toss the ingredients thoroughly to combine.

Adjust the seasoning with salt, freshly cracked black pepper and freshly squeezed lemon juice.

Serve immediately with freshly torn mint leaves, shaved parmesan and a drizzle of Red Island Extra Virgin Olive Oil.

Recipe by Lynton Tapp

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Preserved Lemon

Preserved Lemon

Ingredient

6 lemons, halved and juiced
400g cooking salt

Method

Place the squeezed lemon cheeks and salt in a medium bowl. Massage the lemon with all of the salt.

Stuff the lemons into a jar, add all of the salt and lemon juice mix until it covers the lemon cheeks.

Put a lid on the jar and place in a warm spot for 3 days. After that, give the jar a shake and leave for another 3 days. Next, place the jar in the fridge for 10 days.

To use the preserved lemon, cut away any of the white pith from the yellow skin. You can either julienne or finely dice the preserved lemon when you use it.

Recipe by Andy Allen

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BBQ Steak and Potatoes with Greens and Pistou Dressing

BBQ Steak and Potatoes with Greens and Pistou Dressing

Ingredient

2 x Graze beef Porterhouse steaks
2 tablespoons olive oil
Sea salt to taste
2 bunches baby broccoli, trimmed
200g green beans, trimmed
400g potatoes, boiled with skin on and cooled

Pistou:
½ cup parsley , washed
½ cup coriander, washed
½ cup basil, leaves picked
1 clove garlic, peeled
½ cup Red Island olive oil
2 tablespoons lemon juice
2 teaspoons honey

Method

To make the pistou, place all the ingredients into the jug of a stick blender or food processor, season with salt and blitz until smooth.

Heat a BBQ plate over a medium/high heat. Season the steaks with half the oil and sea salt. Place the steaks onto the BBQ and cook for 3 minutes each side, or until cooked to your liking. Allow the steaks to rest before slicing into strips.

Cut the cooled potatoes into 1cm rounds and toss potatoes, beans and broccoli with remaining oil. Grill the potatos and greens on the BBQ for 3-4 minutes, or until the greens are tender and the potatoes crispy.

Toss the greens in a little pistou when they are hot off the grill.

To serve, place the grilled potatoes, greens and sliced beef onto a serving platter. Drizzle over the remaining pistou onto the beef and greens while still warm. Serve with Crusty bread and crisp green salad leaves.

Recipe by Courtney Roulston

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Sweet Potato Hummus

Sweet Potato Hummus

Ingredient

150g cooked sweet potato flesh
300g cooked chickpeas
50g tahini
125ml lemon juice
150ml Red Island extra virgin olive oil
1 large garlic clove
Salt and pepper to taste

Garnish:
Half a brown onion (roasted in the oven until golden and crispy)
Toasted white and black sesame seeds
Smoked paprika
Finely sliced chives

Method

This one’s pretty bloody easy.

Place everything in a food processor and blitz it until it’s smooth.

Tips:
Roast the sweet potato whole in the oven at 160 degrees until it’s tender. Then slice open the potato lengthways and scoop out the flesh with a spoon.

Cook the chickpeas in chicken stock. It’ll add to their flavour.

Recipe by Andy Allen

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Parsnip Soup with Chilli Oil and Parsnip Chips

Parsnip Soup with Chilli Oil and Parsnip Chips

Ingredient

Parsnip Soup:
2kg parsnips
2 brown onion, diced
6 garlic cloves, finely sliced
50ml Red Island extra virgin olive oil
50g butter
2L full cream milk
1L buttermilk
Salt flakes

Parsnip Crisps:
1 large parsnip
1L flying oil

Chilli Oil:
15 long Thai chillies
1L rice bran oil

Method

Peel the parsnips, cut them into the quarters and remove the core from the middle of the parsnip, then finely slice it and set aside.

In a large saucepan heat up the olive oil and melt the butter. Once the butter is just before browning, place in the diced onion and garlic. Cook down over a medium to low heat for 10 minutes, making sure you don’t colour the onions or garlic.

Next, stir through sliced parsnips. Season the parsnips with salt and let the mixture cook out for a further 5 minutes. Pour the milk and the buttermilk over the top of the parsnips.

Bring the soup mix to the boil and reduce the heat to a light simmer. Let the parsnips cook for 30 minutes, or until they’re soft.

Transfer the mix to a blender and carefully puree the soup. You will need to add more salt flakes at this stage.

While the soup is cooking get onto your garnish.

Parsnip Crisps:
Peel the skin away from the parsnip. Using your peeler, run it down the parsnip lengthways to create thin ribbons of parsnip.

Heat the frying oil to 180 degrees. Place the parsnip ribbons in the hot oil and fry until they turn golden brown. Remove from the oil and place on paper towel. Season immediately with salt flakes.

Chilli Oil:
Slice the chillies in half lengthways and remove the seeds and membrane from the chilli.

Place the chillies in a medium pot and cover with rice bran oil. Place the pot over a low heat and let tick away for 45 minutes.

Once the chillies are soft, take off the stove and leave to cool. Strain away the oil. With the leftover chilli, puree the mix to make the most amazing confit chilli.

Heat up some of the soup mix and ladle into a shallow bowl. Make a nice mound of parsnip chips in the middle of the soup, drizzle over some chilli oil and grate some nutmeg around the plate.

Recipe by Andy Allen

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Crispy Skin Barramundi with Braised Springs Greens

Crispy Skin Barramundi with Braised Springs Greens

Ingredient

2 x 200g fillets of Ocean Farmed Barramundi
50g ghee
Sea salt flakes
3 spring onions, cut into 3-4cm pieces
1 Leek, thinly sliced
1 Baby Cos, cut into wedges
100g frozen peas
500g frozen broad beans, thawed and peeled
100g sugar snap peas, cut into 2cm strips
1 bunch tarragon, chopped and halved plus a few whole leaves for garnish
100ml vegetable stock
1 lemon, juiced and zest finely grated
50g unsalted butter
100g thickened cream
½ bunch Chives
½ bunch dill
1tsp wholegrain mustard
Red Island Extra virgin olive oil
Black pepper

Method

Heat a non-stick pan over a medium-high heat. Add the ghee and once melted add the barramundi and place a weight in it to press the skin flat. Cook for 6-7 minutes on the skin side.

In a saucepan heat some extra virgin olive oil and butter. Add the spring onion and leek and cook until they begin to soften. Add the cos and cook until it begins to soften too. Once the fish is almost cooked add the peas, broad beans, sugar snap peas and vegetable stock. Cook until the stock reduces into a light sauce.

Turn the Barramundi and cook it for 1-2 minutes on the flesh side just to cook it through.

Whip the cream until soft peaks. Gently fold through the tarragon, chives, dill, mustard, lemon zest and a pinch of salt.

Finish the vegetables with the rest of the tarragon and lemon juice. Season with salt and pepper and serve. Season the fish skin with sea salt.

Serve with the fish on top of the vegetables and a spoon of the herb cream on the side.

Recipe by Michael Weldon

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Blueberry Baklava

Blueberry Baklava

Ingredient

1 1⁄2 cups of sugar
1 cup of water
2 cinnamon sticks
1 tsp of rose water
1 wedge of lemon
1⁄2 cup crushed pistachio nuts
1⁄2 cup of crushed walnuts
1 cup of clarified butter
2 tbs spoons of bread crumbs
1 packet of Filo pastry
200g of white chocolate buttons
1 punnet of blueberries
1 packet of Persian fairy floss

Method

Melt sugar in water, bring to the boil adding a lemon wedge, rose water and cinnamon. Cook for five minutes, then cool at room temperature.

Grind pistachio nuts, walnuts, breadcrumbs and a pinch of sugar, then add 3/4 of blueberries then set aside.

Warm butter, place 2 sheets of filo pastry on the table, brush with butter.

Place a wooden dowel about a half-inch in diameter above the bottom of the sheet, sprinkle with the mixture from left to right side - then roll the dough loosely.

Place your fingers at the ends of the dough and gently push towards the centre, crimping the dough as you go. Then push the dough off the dowel.

Roll the baklava into a spiral and place on a tray.

Use all remaining filo the same way placing each piece closely to one another to stop them from opening up as they cook. Bake at 170c until golden brown.

Soon as they come out of the oven pour over the syrup and set aside until cool. Finish with melted white chocolate, Persian fairy floss and remaining blueberries, enjoy!

Recipe by Philip Vakos

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