Ingredients
250g dark chocolate, chopped
1/4 cup cream or coconut cream
2 ripe avocados
¼ cup chocolate hazelnut spread, optional
3 tablespoons maple syrup
4 tablespoons cocoa powder
Pinch of sea salt
To Coat
70g roasted pistachios, finely chopped
70g roasted hazelnuts, finely chopped
4 tablespoons cocoa powder
Ingredients
1 fennel bulb, finely sliced
80g rocket leaves
4 nectarine, cut into wedges
2 avocados, cut into wedges
2 shallots, finely sliced
200g marinated goats cheese
1 tablespoon chopped chives
50g pistachios, roasted
Dressing
1/3 cup olive oil
2 tablespoons pomegranate molasses (you can substitute for maple syrup if you don’t have molasses)
1 tablespoon lemon juice
2 teaspoons honey
1 clove garlic, finely chopped
Sea salt
Cracked pepper
Ingredients:
For the sponge:
7 egg whites (room temperature)
¼ tsp cream of tartar
⅔ cup of caster sugar
120gm pistachio nuts
1 large avocado
⅓ cup plain flour
¾ tsp baking powder
1 tsp vanilla bean paste
A pinch of salt
The cream filling and topping:
2 cups of cream
1 tsp vanilla bean paste
2 tbsp icing sugar
130gm fresh strawberries (hulled and diced)
Extras to serve:
Fresh strawberries
Icing sugar
Chopped pistachios (optional)
Ingredients:
The corn ribs:
2 sweet corns on cob
1 tsp smoked paprika
1 tsp oregano
1/2 tsp chili powder (optional)
1/2 tsp ground onion powder
1/2 tsp ground garlic powder
1 tbsp olive oil
S & P to season
The avocado mayo:
1 avocado
1/2 cup Greek style yogurt
1 medium-sized lemon, juiced
S & P to taste
The maple glaze (optional):
1 tbsp olive oil
1 tbsp maple syrup
Makes about 18-20 mini tarts. This recipe can also be adapted to make one large tart.
Ingredients:
For the tart crust:
1/2 cup buckwheat
1/2 cup ground almonds
2 tbsp melted coconut oil
2 tsp maple syrup
A pinch of sea salt
For the filling:
1 ripe avocado
3/4 cup coconut yoghurt
3 tbsp maple syrup
Juice of 1 lime, or half a lemon
To decorate:
Passionfruit syrup or pulp
Fresh mint leaves
Ingredients
Pork Schnitzel
4 pieces of pork schnitzel meat
3 size 7 eggs
1 cup flour
4 cups panko crumbs
Vegetable oil for frying
Sea salt
Cracked pepper
Herb & Avocado Salad
¼ cup olive oil
2 tablespoons red wine vinegar
2 teaspoons honey
1 clove garlic, finely chopped
2 avocados, cut into wedges
½ small cucumber, sliced
1 cup chopped fresh Italian parsley leaves
2 celery stalks, finely sliced
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
Sea salt
Cracked pepper
Optional to serve
Lemon wedges
50g butter
2 tablespoons capers
