Recipes

Vegan Buffalo & BBQ Cauliflower Wings with Miso Kiwi Yoghurt Dressing

This is our favourite way of making cauliflower wings! They’re crispy on the outside, soft on the inside and with our sauces they’re the best level of spicy. The Miso Kiwi Yoghurt dressing is cool, tangy and the perfect match for wings! If you’re not vegan, the ingredients can just as easily be substituted too! Ingredients  ½ cup white flour ¼ cup corn flour 2 tsp powdered vegan chicken stock (we use Massel) ½ cup almond or coconut Milk Salt & pepper ½ head of cauliflower   Buffalo Sauce: Canola oil 2 Tbsp coconut oil 4 Tbsp of Saint Phillip...

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Stuffed Eggplant

Serves 2 - 4  Ingredients  2 large eggplants 100g button mushrooms ¼ onion 1 cup breadcrumbs Olive oil Wild Fennel co. Mushroom seasoning (can use a blend of oregano, thyme, citrus peel & rosemary instead) 2 Tbsp St. Matthew – Chocolate & Manuka Chipotle Salt & Pepper  Parmesan (optional)     Method Preheat your oven to 180°C. Remove the tops and halve your eggplants horizontally. Score the flesh almost to the outside skin in a crosshatch pattern and rub with olive oil and salt. Place in the oven skin-side down and roast until softened. Finely chop the mushrooms, onion &...

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Pierogi

CHEESY POTATO FILLING 4 medium sized potatoes50g butter½ brown onion2 cloves garlic1 cup grated cheese100g sauerkraut2 Tbsps of Saint Phillip - Roasted Capsicum & ChilliSalt & pepper DOUGH    1 1/3 cup warm water2 Tbsp yoghurtPinch of salt5 cups of flour   1 large egg (we used a duck egg for this one!)    Filling   Peel and cut your potatoes, and place in a pot of salted boiling water. Meanwhile finely chop your onion and garlic and lightly fry in butter until translucent. Add your sauerkraut to steam off some of the excess moisture. Once the potatoes are cooked, mash and stir through your onion and sauerkraut...

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Slow Cooked Ragú

This rich, hearty sauce is a perfect winter warmer. Leftovers can continue to be used throughout the week in lasagne, bolognese or stews. Serves 4-63 hours  3 Tbsp olive oil Pappardelle or tagliatelle pasta  200g ground beef 200g pork sausage 100g bacon or pancetta Butter  2 diced carrots 1/2 chopped celery  1 diced onion  4 cloves chopped garlic 2 Tbsp tomato paste 1 cup red wine Saint Matthew - Chocolate and Manuka Chipotle 1 cup of beef or chicken stock 400g tin whole peeled tomatoes 2 bay leaves 2 cups milk Salt & pepper   Method Preheat a dutch oven or casserole dish...

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Spicy Beef Brisket

Our Spicy Beef Brisket recipe uses Saint Matthew Chocolate & Manuka Chipotle to create rich, smokey flavour. Perfect for tacos, burgers, or just simply served with a side of greens.  Serves 65 hours + overnight to marinate  MARINADE  2kg beef brisket 2 Tbsp brown sugar 4 Tbsp Saint Matthew Manuka & Chocolate Chipotle 1 Tbsp American mustard 1 tsp ground black pepper 2 Tbsp tomato paste   Method   Take you brisket and trim off some of the excess fat, combine the marinade ingredients and liberally massage into every part of the beef. Cover and place in the fridge overnight to marinate....

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