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The ultimate Christmas feast, this prosecco brined turkey breast is the best way to get your guests talking.



¼ cup (75g) rock salt
¼ cup (45g) light brown sugar
2 sprigs tarragon
2 bunches thyme (about 12 sprigs)
1 lemon, thinly sliced
1.25L water
3 cups (750ml) prosecco
2 x 1.5kg turkey breast fillets, skin on
1 tablespoon extra-virgin olive oil
Sea salt and cracked black pepper
350g speck or bacon, chopped
500g brussels sprouts, halved
1 bunch thyme (about 6 sprigs), extra

Lemon garlic butter
100g unsalted butter, softened
1 clove garlic, crushed
1 teaspoon finely grated lemon rind


Place the salt, sugar, tarragon, thyme, lemon and two cups (500ml) of the water in a medium saucepan over high heat. Bring to the boil and cook for four minutes, stirring to dissolve the salt. Allow to cool slightly.

Pour the brining liquid into a large (five-litre-capacity) non-reactive container*.

Add the prosecco and another two cups (500ml) of the water. Using your hands, carefully loosen the skin from the flesh of the turkey breasts. Lower the turkey, skin-side down, into the brine. Cover and refrigerate for two hours (but no longer).

To make the lemon garlic butter, place the butter, garlic and lemon rind in a small bowl and mix to combine.

Remove the turkey from the container, discarding the brine, and pat dry with absorbent kitchen paper. Using your hands, spread the lemon garlic butter under the skin.

Place the oil in a large heavy-based frying pan over medium heat. Sprinkle the turkey with salt and pepper. Add one turkey breast to the pan, skin-side down. Cook for four minutes each side or until golden brown.

Remove from the pan and repeat with the remaining turkey. Return both turkey breasts to the pan, skin-side up. Add the remaining one cup (250ml) of water, cover with a tight-fitting lid and cook for 20 minutes or until golden and cooked through. Remove the turkey from the pan, loosely cover with aluminium foil and reserve the cooking liquid.

Wipe the pan out and return to medium heat. Add the speck and cook, stirring, for four minutes or until crispy. Remove and set aside. Increase the heat to high, add the brussels sprouts and cook, stirring, for one minute or until lightly charred.

Add the extra thyme and reserved liquid and cook for two minutes.

Serve turkey with the sprouts and crispy speck.

* Non-reactive materials include glass, plastic and stainless steel.



Not only are these chewy caramels with salted peanuts a delectable treat for the Christmas table, they’re also the ultimate little gift, wrapped up for a loved one.



3 cups (420g) salted peanuts
1.1kg white (granulated) sugar
1.125L single (pouring) cream
1 cup (350g) golden syrup
100g unsalted butter, chopped


Line a 20cm x 30cm slice tin with non-stick baking paper. Sprinkle the base with half the peanuts and set aside.
Place the sugar, cream, golden syrup and butter in a large saucepan over high heat and stir with a metal spoon until the butter and sugar have melted. Reduce the heat to medium and cook, stirring, for 20–25 minutes or until the temperature reaches 122°C (251°F) on a sugar (candy) thermometer. Working quickly, pour the caramel into the tin and carefully sprinkle with the remaining 1½ cups (210g) of peanuts. Allow to cool completely at room temperature for 3–4 hours. Refrigerate for 25–30 minutes or until firm.
Turn the caramel out onto a board and, using a large sharp knife, cut into pieces*. Wrap each caramel in brown wax paper, twisting the ends to seal. Keep refrigerated and bring to room temperature to serve.

* If the caramel becomes too soft to cut, simply return it to the refrigerator for five minutes.

Pro tip: Store caramels, wrapped in paper, in the refrigerator for up to two weeks.


Crumbed Fish & Kumara Fries Recipe

Hand-harvested from Mission Estate-grown pinot gris and chardonnay vines, Mission Fête is a delicate sparkling wine with aromas of pear, apple and citrus. Enjoy a bottle of Fête this summer, paired perfectly with this delicious crumbed fish recipe by Mission Estate Chef Ricki Littleton to help you make the most of the warmer months this festive season.




250g white fish
2 eggs (whisked with equal amount of water)
Flour to dust
Panko to crumb
Lemon pepper seasoning
Salt and pepper to season
Oil to fry
200g kumara



Heat oil in a deep fryer or frying pan to 185°C. Put the flour onto a plate. Break the egg into a bowl and beat it an equal amount of water. Place the panko crumbs, lemon pepper seasoning, salt and pepper onto a plate. Cut fish into 60g pieces, coat each piece in flour and dip into egg mix. Coat fish in panko crumb mix and repeat process twice on each fillet for an extra crispy crumb.

To make the kumara fries, slice kumara into strips and fry for five minutes or bake in the oven at 200°C for 20-25 minutes or until golden brown.

While fries are cooking, carefully place fish into heated oil for around 3-4 minutes until crust is golden brown. Remove excess oil and season with salt and pepper. Serve immediately with kumara fries, tartare sauce and garden salad.




Jackfruit Pad Thai Recipe

When cooked up young (not ripe) and seasoned right, jackfruit tastes like sweet and savoury, perfectly pulled pork or tender and juicy shredded chicken. From tacos to enchiladas and salads, jackfruit has become a go-to ingredient.


Prep time: 60 minutes      Cook time: 20 minutes     Featuring: Chilli Lime Jackfruit




12-ounce package rice noodles
2 tablespoons peanut or vegetable oil
4 cloves garlic, minced
5 green onions, sliced
1 10.6-ounce package Upton’s Naturals Chilli Lime Carnitas Jackfruit
1 cup fresh bean sprouts

2 tablespoons tamarind concentrate
Juice of 2 limes
1/3 cup soy sauce
1/3 cup brown sugar
3-4 teaspoons chili sauce, to taste

1/2 cup chopped peanuts
1/3 cup sliced green onions
Lime slices



Soak noodles in a large bowl of hot water for 30 minutes to one hour, or until the noodles are softened. Mix together all of the sauce ingredients in a small bowl.

Heat the peanut oil in a large wok or skillet and stir fry the noodles for two minutes. Add the garlic, green onions, and jackfruit, then stir in the sauce. Cook for another four to five minutes, adding the bean sprouts in the last minute.

Plate the Pad Thai and garnish with chopped peanuts, sliced green onions, and lime slices.




Lamington Balls with Raspberry Chia Jam – Recipe

Quick, tasty, decadent and beautiful to service for guests, these lamington balls are a beautiful addition to any festive feast. They even look the part!





Lamington Balls 
1 cup raw cashews
1 1/2 cups shredded coconut
3 tbsp rice bran syrup
1 tbsp vanilla paste
2 tbsp coconut or soy milk
100g raw Lindt dark chocolate
3/4 cup desiccated coconut

1 cup frozen raspberries
1 tbsp rice bran syrup
1 tbsp chia seeds



Jam: Place raspberries and rice bran syrup in a saucepan over medium-low heat.

Allow the berries to cook slowly, stirring regularly and squashing them down with a fork. Cook until berries have broken down, about 5-10 minutes. Take off heat and stir in chia seeds. Set aside.

Lamington Balls: Place cashews and shredded coconut in a food processor and process until it resembles crumbs. Add rice bran syrup, vanilla and dairy-free milk and process until mixture comes together and gets a bit sticky. Transfer to a bowl and add chia jam, stir until it is swirled through. Take heaped teaspoons of mixture and roll into balls.

Line a tray with baking paper. Melt raw chocolate. Pour desiccated coconut onto a plate. Cover each ball in chocolate before rolling in coconut and setting on the tray to dry. Store in the fridge.




Curried Cauliflower, Chickpeas & Mango Salad with Coconut Yoghurt Dressing

Chickpeas love a good spicing; otherwise they can be a bit bland and boring. Then they make a great base for filling, hearty, flavour-packed salads like this one with spice-roasted cauliflower, fresh mango, a kick of chilli and a creamy coconut dressing. There’s a bit of Pacific and Indian fusion going on here and the result is sublime.


GF | DF | VEGAN | Extracted from Vegful by Nadia Lim




1 small head cauliflower, chopped into florets
400g can chickpeas, rinsed, drained and patted dry with paper towels
1 cup natural cashew nuts
3 tablespoons olive oil
1 ¼ teaspoons curry powder
1 ¼ teaspoons cumin seeds, crushed
1 ¼ teaspoons coriander seeds, crushed
2–3 cloves garlic, finely chopped
2 tablespoons maple syrup
1 ripe mango, peeled and diced
3 handfuls of baby spinach
1 red or green chilli, finely sliced
2 spring onions, finely sliced (mostly green part)
½ cup chopped coriander


½ cup natural unsweetened coconut yoghurt
Juice of 1 lime
¼ – ½ teaspoon curry powder



1. Preheat oven to 220°C. Line an oven tray with baking paper.
2. In a large bowl, toss cauliflower, chickpeas and cashew nuts with olive oil, curry powder, cumin and coriander seeds, garlic and maple syrup. Season with salt and pepper, tip onto lined tray and roast for about 15–20 minutes until cauliflower is just tender and golden.
3. Mix all dressing ingredients together and season with a little salt.
4. Set roast cauliflower mixture aside to cool slightly. Just before serving, toss with mango, baby spinach, chilli, spring onion and coriander and drizzle with the dressing.




Choc Chunk Tahini Cookies – Recipe

© Week Light by Donna Hay, Published by HarperCollins Photography Con Poulos, recipes and styling Donna Hay



1 cup (280g) hulled tahini
1 cup (220g) raw caster (superfine) sugar
⅓ cup (80ml) maple syrup
2 teaspoons vanilla extract
1 egg
2 cups (280g) wholemeal (whole-wheat) spelt flour
¼ teaspoon bicarbonate of (baking) soda
¼ teaspoon baking powder
200g chopped dark chocolate




  1. Preheat oven to 160°C. Line two large baking trays with non-stick baking paper.
  2. Place the tahini, sugar, maple syrup, vanilla and egg in a large bowl and mix well to combine. Place the flour, bicarbonate of soda and baking powder in a medium bowl and stir to combine. Sift the flour mixture into the tahini mixture and mix well to combine. Add the chocolate and fold to combine.
  3. Roll heaped tablespoons of the dough into 24 balls and place on the trays. Flatten the cookies slightly and bake for 12–14 minutes or until light golden. Allow to cool on the trays.




Sweet & Sour Pork – Recipe

Preparation Time: 20 minutes + 1 hour to marinate Cooking Time: 30 minutes Recipe and photo supplied by NZ Pork




500g NZ pork shoulder, cut into 2cm cubes
1 tsp salt
¼ tsp white sugar
1 tsp soy sauce
1 egg white
2 green onions, finely sliced
½ cup cornflour
1 tbsp vegetable oil
3 celery stalks, sliced
1 green pepper, cubed
1 red onion, cut into wedges
1 cup water
¼ tsp salt
¾ cup white sugar
1/3 cup apple cider vinegar
¼ cup ketchup
½ tsp soy sauce
Juice and contents 1 can pineapple chunks (225g)
To fry
3 cups vegetable oil
To thicken
2 tbsp cornstarch
¼ cup water




  1. Place cubed pork in a medium bowl and season with salt, sugar and soy sauce before mixing in egg white and green onions. Cover and place in the fridge for one hour.
  2. In a large deep pan or deep-fryer, heat the vegetable oil to 185°C. Remove the pork from the fridge and coat in cornflour. Fry the pork in the hot oil for about 10 minutes – until evenly browned. Drain pork on paper towel and set aside.
  3. In a wok over medium heat, heat a little oil and stir in celery, pepper and onion. Cook until the vegetables are tender then remove from heat and set aside.
  4. To make the sauce, mix the water, salt, sugar, apple cider vinegar, ketchup and soy sauce in a large saucepan over high heat. Bring to the boil then stir in the cooked pork, vegetable mixture and contents of pineapple can.
  5. Bring sauce to a boil before stirring in cornflour and water mixture to thicken. Cook for a further 5-10 minutes until shiny and thick.
  6. Serve with steamed rice.




Prawn Dumplings Recipe

If I ever decide to open a restaurant, dumplings would feature prominently on the menu. There is something incredibly satisfying about making dumplings and eating them is even more gratifying. So expect to find not just one dumpling recipe in this cookbook.


Makes about 60



300g raw prawn meat, finely chopped
100g white or savoy cabbage, finely shredded
1 medium carrot, finely shredded
1 cup chopped English spinach
2 large cloves garlic, peeled and coarsely grated
20g ginger, peeled and coarsely grated
2 large stalks spring onions, finely chopped
2 tablespoons finely chopped coriander leaves and stems
2 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon sesame oil
1 teaspoon cracked white pepper
2 teaspoons cornflour

2 tablespoons dark soy sauce
4 tablespoons Chinkiang black
2 tablespoons light soy sauce
2 tablespoons water
2 teaspoons sesame oil
2 teaspoons chilli oil
4 teaspoons raw sugar
¾ teaspoon Szechuan pepper
1-2 large red chilli, finely diced
2 rounded tablespoons finely
sliced coriander stems and roots
3-4 spring onion stalks, finely sliced

Black Bean XO Sauce
1-2 spring onion stalks, finely chopped
Crispy shallots



Microwave the shredded the cabbage for one minute, then squeeze out as much of the moisture as possible between your palms. Do the same for the carrot and English spinach.

Place all the ingredients for the filling in a large glass bowl and mix until well combined. I find it easiest to use a large fork to stir, followed by a spoon to finish off the mixing. This will ensure you don’t compress and mush up the mixture too much.
For the dressing, mix all its ingredients in a glass jar. This can be made a few days in advance and stored in the fridge for up to a week or two.

To wrap a dumpling, place one teaspoon of the filling in the middle of a wonton wrapper. Dab the edges of half the wrapper with water, then fold the wrapper over the filling to make a triangle. Seal the dumpling by gently pressing outwards from the filling to the edges to ensure that there are no air pockets.

Hold the dumpling with the long side of the triangle away from you and bring the two sealed edges of the wrapper to the bottom. Secure by putting a tiny bit of water on one of the edges, overlapping with the other, and pressing gently. Repeat with all the filling and wrappers.

Bring a medium to large saucepan of water to the boil. Poach the dumplings a bunch at a time, taking care not to overcrowd the saucepan. The dumplings will float when they are cooked. Remove with a slotted spoon and place in individual bowls or a large plate. Sprinkle over the black vinegar chilli dressing, a dollop of my Black Bean XO Sauce (recipe in book) and scatter with chopped spring onions and crispy shallots.


Recipe from Cook & Feast by Audra Morrice (Landmark Books, $39.99)



Coco Munch Coco Crackles Recipe

A healthier twist on an old favourite, this Coco Crackles recipe uses Blue Frog’s latest release, Coco Munch. It tastes ridiculously good and contains 60 percent less sugar than market competitors.


Preparation Time: 10 minutes Ready in: 40 minutes




3 cups Coco Munch
170g coconut oil
1 cup desiccated coconut
12 pieces dark chocolate
1/2 cup pumpkin seeds
Freeze-dried raspberries (crushed a little)



  1. Melt the coconut oil in a saucepan. Mix Coco Munch, desiccated coconut and pumpkin seeds together in a bowl, add melted coconut oil and mix well. Spoon the mixture into patty cake papers.

  2. Melt dark chocolate in the microwave until runny. Drizzle half a teaspoon on top of each crackle cake and then decorate with freeze dried raspberries (or any toppings of your fancy).

  3. Refrigerate until set (30 minutes) and enjoy!