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Popsicle season has officially started and we all need a little fruit in our lives (and some booze for the adults). Great at a beach BBQ, by the pool or just about anywhere! 

These popsicles are super easy to make and are full of fruit.

Recipe

Makes 18 popsicles

Ingredients:

• 230ml fresh-squeezed grapefruit juice
• 230 grams strawberries (about 12 medium strawberries)
• 140ml vodka

Instructions:

• Place the juiced grapefruit and whole strawberries in a food processor or a blender and process until everything is pureed.
• Add vodka and process for another 20-30 seconds to blend well.
• Pour mixture into popsicle molds.
• Place foil on top of popsicle mold and cut a tiny hole in the centre of each.
• Stick popsicle stick through the hole.
• Freeze for at least 6 hours or until frozen solid.
• To release popsicles, run hot water on the outside of the molds for 2-3 seconds.

Melbourne Cup Catering: Giddy Up!

The Melbourne Cup is just about the only day of the year where it is universally acceptable across Australia to host a party during the working day. It truly is the race that stops the nation. But, more importantly, it is the race that gives everyone the opportunity to host or attend a party!

For some people, it is all about getting tickets to the best party in town. For others, it is about taking the opportunity to host an exclusive event for their top clients and staff. For the rest of us, it can often simply be about throwing a few bets down and heading to the boardroom to drink champagne and nibble on some cheese and crackers.

Whatever you prefer, we’re here to help you celebrate Melbourne Cup in style! Whether you are planning an exclusive event or organising an office party with pizazz, check out our hottest canape of the season.

The Canape That Stops a Nation...

These Spicy Lobster Bao Will Blow Your Mind!

INGREDIENTS

• 6 fresh or frozen Chinese buns (a.k.a. gua bao, folded buns, or steamed sandwiches)
• 1 stick 250 grams unsalted butter, cut into several pieces
• ¼ cup Sriracha
• ½ teaspoon red chilli flakes
• ½ teaspoon kosher salt, plus more for seasoning
• 400 grams cooked lobster meat (from two lobsters), chopped into bite-size chunks (2 cups)
• 1 generous tablespoon fresh lemon juice 

METHOD

1. Right before you serve, arrange the buns on a plate, cover them with damp paper towels, and microwave, flipping once, about 1 minute.

2. Melt the butter in a small saucepan over medium-low heat and stir in the Sriracha, chilli flakes, and ½ teaspoon salt.

3. Reduce the heat to low, add the lobster, and stir occasionally just until the lobster is hot all the way through, 1 to 2 minutes.

4. Take the pot off the heat and stir in the lemon juice, scallions, and cilantro. Season to taste with more salt and lemon juice. Cover to keep it warm.

5. Remove the buns from the parchment and put them on a plate. Use a slotted spoon to transfer the lobster meat to the bao buns, spoon on as much of the sauce as you'd like, and eat.

Celebrate the most wonderful time of the year with a breathtaking party in-house with LFC and wherever your imagination takes you...

Every Christmas, our kitchen is transformed with a festivity that really brings out the best of the season and we can cater any special theme from $65.00 per person. 

Our in-house Christmas parties include everything you need to celebrate in style, from Christmas décor and theming to entertainment, staffing, all-inclusive drinks options and of course a delicious, bespoke Christmas themed canape menu from our Head Chef, Florent.

See our menu below:

Christmas canapes

• Shaved turkey on rosemary toasts with cranberry compote
• Rare roasted, seeded beef sirloin on a crisp potato cake with horseradish cream
• Hand sliced bourbon glazed ham crostini with spiced apple chutney
• Chicken ballotine with truffle mushrooms and parmesan crisp
• Crisp golden potato rösti with smoked salmon & cream cheese
• King prawn skewers with chilli and grated fresh ginger
• Caramalised leek and cheddar arancini
• Five spiced duck wontons, nam jim dressing
• Asparagus and parmesan baked in filo pastry, pesto aioli
• Crisp glazed pork belly bao with hot sauce, shredded cucumber, coriander and crackle.

Christmas bowl food

• Turkey escalope with bacon stuffed with sage and onion
• Macaroni and cheese with a rich cheddar sauce and truffle
• Crisp caramel glazed pork belly, jasmin rice, pak choy and chilli jam.

RECIPE: Californian “pokebowl” Craze

The californian “pokebowl” craze has hit our shores. Check out our chefs HOT, FRESH easy peasy recipe…

INGREDIENTS

• 430g (2 cups) sushi rice, rinsed
• 2 tablespoons sushi seasoning
• 500g sashimi-grade tuna steaks, cut into 1cm pieces
• 1 green shallot, thinly sliced
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1 1/2 teaspoons rice wine vinegar
• 1 1/2 teaspoons sesame seeds, lightly toasted
• 1/4 teaspoon dried chilli flakes
• 1 large avocado, cut into 1cm pieces
• Pickled ginger, to serve
• Shallow-fried wonton wrappers, to serve (optional)

METHOD

1. Cook rice following the packet directions.
2. Stir in the sushi seasoning.
3. Melt remaining butter in same frypan and sauté bacon, leek, mushrooms and garlic over medium heat until leek is softened and bacon is slightly golden and caramelised.
4. Combine tuna, shallot, soy sauce, sesame oil, vinegar, sesame seeds and chilli in a glass or ceramic bowl.
5. Divide the rice among bowls. Top with tuna mixture and avocado.
6. Serve with the pickled ginger and wonton wrappers

Or... try it with noodles!

Tomato braised chicken with taleggio

Ingredients:

• 30 ml olive oil
• 4 chicken thighs (about 190gm each), bone in, skin on
• 4 baby fennel bulbs, thinly sliced lengthways
• 150 gm chat potatoes, cut into chunks
• 1 Spanish onion, thinly sliced
• 2 garlic cloves, thinly sliced
• ½ tsp dry chilli flakes, or to taste
• 400 gm canned cherry tomatoes
• 125 ml dry white wine
• 100 gm black olives, such as Ligurian
• 100 gm taleggio
• Juice of 1 lemon, or to taste
• ½ cup coarsely torn basil
• To serve: crusty bread

Method: 

1. Heat olive oil in a large casserole over medium-high heat, add chicken thighs, skin-side down, and cook until browned (2-3 minutes), then transfer to a plate.
2. Add fennel, potato, onion, garlic and chilli to casserole, stir occasionally until onion is tender (3-4 minutes).
3. Return chicken to pan skin-side up with tomato, wine and 200ml hot water, season to taste.
4. Bring to the boil, reduce heat to low-medium, cover and simmer until chicken is tender (15-20 minutes).
5. Stir through olives, lemon juice, taleggio and parsley, check seasoning and serve immediately with bread.

Wonderful Winter Warming Recipes

Slow roasted lamb with Radicchio and grilled rosemary crumbs

The ingredients and the cooking methods in this dish read like a description of the flavour of a good, rustic, earthy red wine made from Grenache. The sweet fattiness and pungency of the lamb itself echo the inherent sweetness and perfume of the Grenache grape. The deep savoury earthiness is there in the root vegetables, deepened by the addition of butter, and in the dry starchiness of the borlotti beans.

Ingredients:

• 2 tbsp currants
• 3 tbsp red wine vinegar
• 60 ml(¼ cup) olive oil
• 2 onions, finely chopped
• 4 garlic cloves, thinly sliced
• ½ cup rosemary, coarsely chopped
• 250 gm coarse breadcrumbs from day-old sourdough
• 60 gm parmesan, finely grated
• 45 gm (¼ cup) pine nuts
• 1 boneless lamb leg (about 1.5kg)
• 125 ml dry white wine
• 2 heads of Radicchio, washed and pulled apart

Method:

1. Soak currants in 2 tbsp vinegar in a bowl (30 minutes).
2. Heat oil in a frying pan over medium heat, and onion and garlic, stir occasionally until tender (7-8 minutes), add ½ rosemary, stir until fragrant (1-2 minutes) and set aside to cool.
3. Add 1/2 breadcrumbs, parmesan, pine nuts and currant mixture, stir to combine and season to taste.
4. Preheat oven to 150C.
5. Place lamb leg on a work surface, press stuffing over lamb, season to taste and roll to enclose stuffing. Tie with kitchen string, place in a casserole, add wine, cover and roast until tender (4-5 hours).
6. With the other ½ breadcrumbs and rosemary toss in a hot pan with olive oil, allow to crisp and brown and set aside.
7. Place washed Radicchio in an earthen and dress with remaining red wine vinegar, olive oil, salt and pepper.
8. Finally dress with rosemary breadcrumbs and serve.

Damn Fudgiest Brownie Ever

Ingredients:

• 250 grams good-quality chocolate
• ¾ cup butter, melted
• 1¼ cups sugar
• 2 eggs
• 2 teaspoons vanilla
• ¾ cup all-purpose flour
• ¼ cup cocoa powder
• 1 teaspoon salt

Method:

1. Preheat oven to 350°F/180°C.
2. Chop the chocolate into chunks. Melt half, then save the other half for later.
3. Mix the butter and the sugar, then beat in the eggs and vanilla for 1-2 minutes until the mixture has become fluffy and light in colour.
4. Whisk in the reserved melted chocolate (make sure the chocolate is not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt.
5. Fold the dry ingredients into the wet ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
6. Fold in the chocolate chunks, then transfer the batter into a parchment paper-lined square baking dish.
7. Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
8. Slice, then serve with a nice cold glass of milk!

Christmas in July Recipe

For many, the anticipation of a juicy turkey roasting patiently while jovial banter ensues is a treat at Christmas time. However, in South Africa, as it is in Australia, they can’t snuggle up cosily by the fire awaiting the big lunch but they can enjoy the sunny skies and, with this recipe for turkey on the Weber, they can even take the cooking outdoors.

We thought that this year we would give you an interesting rendition of the faithful Christmas Turkey by going to the African continent for a sizzling idea, whether it’s on a balcony apartment or in the great Australian backyard, this is a recipe that will please all and brings an interesting take on the tradition and allows us to at least try and enjoy a Winter tradition, even if we are celebrating Christmas in July!!!

INGREDIENTS:

• One 4-5 kg turkey
• 1/2 cup of butter
• Salt and pepper
• One handful fresh sage leaves
• Two oranges

PREPARATION:

1. Prepare your Weber.
2. Season the turkey inside and out with salt and pepper. Soften the butter, add the grated rind of one orange and a couple of sage leaves.
3. Carefully loosen the skin over the turkey breast and push the flavoured butter in the cavity you’ve made. Squeeze the oranges over the turkey. Stuff the turkey cavity with the oranges and left over sage leaves.
4. Place bird breast side up on grill directly above drip pan.
5. Cover the bird, leaving all the vents open.
6. Cook meat until meat near thighbone is no longer pink.
7. Total cooking time should be 3 to 3 1/2 hours.

During the last half hour of cooking, baste turkey with melted butter regularly.

Hot Autumn Ideas

As with every month and indeed every season, temperatures, moods and foods all change and it’s about the way we adapt to those changes and how we draw on them for inspiration that makes the changes new and exciting.

Take this canape we recently created for an event, instead of just a blue cheese, pear and walnut canape, we crisped some beautiful pieces of sweet potato and smothered them with a glorious gorgonzola, nashi pear, walnuts and toasted thyme leaves, sensational.

If you’re having a fall dinner party and want to add a table decoration without going the full monty then why not try this? One or two rosemary twigs could become a great personal addition to a fall table setting that also smells great, tied together with raffia or offcuts of ribbon makes for an easy fix with a glamorous touch. By personalising a name tag and adding this to your rosemary really ups the game on your party, why not?

And now... #totesdelishchickpotpies

INGREDIENTS

• 50g salted butter
• 1 teaspoon olive oil
• 500g skinless chicken thighs
• 4 rashers rindless bacon, chopped
• 1 leek, sliced
• 250g button mushrooms, thinly sliced
• 2 cloves crushed garlic
• 1/3 cup plain flour
• 2 cups good quality chicken stock
• 1/2 cup corn kernels
• Salt & freshly ground black pepper, to taste
• 2 tablespoons cream
• 2 tablespoons parsley, chopped
• 1 egg, lightly beaten
• 2 sheets careme puff pastry, each cut into 4 circles or squares

METHOD

1. Melt 20g butter and oil in a large non-stick frypan, panfry chicken until cooked through. Remove, stand for 5 minutes before shredding or roughly chopping.
2. Melt remaining butter in same frypan and sauté bacon, leek, mushrooms and garlic over medium heat until leek is softened and bacon is slightly golden and caramelised.
3. Add flour and cook, stirring continuously for 30 seconds. Remove from heat and gradually stir in stock. Add chicken, corn and seasonings and cook until mixture thickens and comes to the boil. Simmer for 10 minutes. Remove from heat. Transfer to bowl, stir in cream and parsley and cool. Refrigerate until cold.
4. Divide filling between 6 x 1 cup capacity ovenproof dishes or ramekins. Brush edges of dishes with egg. Place pastry on ramekin, with a little overhanging, brush pastry with egg and make a slit in pastry to allow steam to escape. Bake at 200°C for 25-30 minutes or until puffed and golden.

Easter ideas to keep your table looking fun and fresh

It seems like we are constantly moving from one celebratory season to another and they come around so quickly. No sooner have we finished Christmas and the scorching summer that we have endured and loved, but now it’s time for the Easter Bunny to rear its chocolate head.

If you’re looking for something sweet, but not the chocolate kind of sweet, how about adding darling cut-outs with a knot of raffia around your linen napkins on the table to really up the ante of festive fun.

Freesia’s and Hyacinths would be two of our go-to seasonal flowers during the Easter celebrations. Potted Hyacinths offer dramatic colours and a beautiful fragrance that will immediately energise your table and bring a chic air of elegance to any entertaining you have on the calendar.

Hot Cross Bun Recipe

INGREDIENTS

• 475g strong white flour, plus extra for dusting
• 25g good-quality cocoa powder
• 1 tsp ground mixed spice
• 1 tsp salt
• 85g chilled unsalted butter, chopped
• 100g golden caster sugar, plus 50g extra to glaze
• 2 x 7g sachets dried yeast
• 1 large free-range egg
• 190ml lukewarm milk
• 1 tbsp vegetable oil, plus extra for greasing
• 75g raisins (optional)
• 75g milk chocolate, chopped
• Finely grated zest and juice of 1 orange
• 75g chopped candied peel

METHOD

1. Sift 400g of the flour, the cocoa powder, mixed spice and salt into a bowl. Add the butter and, with your fingertips, rub together until the mix resembles fine breadcrumbs. Stir in the sugar and dried yeast, then form a well in the centre. Whisk the egg and milk together and pour into the well. Quickly mix with a wooden spoon to incorporate.

2.  Knead on a lightly floured surface for 10 minutes until soft and silky. Shape into a ball. Put in a large, lightly oiled bowl, covered with cling film. Leave for 1½ hours in a warm place, loosely covered with greased cling film, until doubled in size.

3. Remove the risen dough to a lightly floured surface, flatten slightly, then knead in the raisins (optional), chocolate, zest and candied peel, until everything is evenly distributed.

4. Divide into 12 equal pieces (about 100g each) and shape into smooth-surfaced buns. Place in rows on a lightly oiled baking tray, leaving a little gap between each. Cover loosely with lightly oiled cling film and leave to prove in a warm place for 1 hour or until doubled in size again. The buns should now be touching each other. Preheat the oven to 200°C/fan180°C/gas 6.

5. With a serrated knife, score the tops of the buns with a cross. Mix the remaining 75g flour with 1 tbsp. oil and 5 tbsp. cold water to a smooth paste, then spoon into a piping bag (or a small, clear, sturdy plastic bag with the corner snipped off).

6.  Carefully pipe the mixture in lines along the knife scores on the buns, going first one way, then the other, using a knife to stop the flow. Bake in the oven for 20 minutes until risen and firm to the touch.

7.  Meanwhile, put the remaining sugar into a pan with the orange juice. Put over a low heat until it has dissolved. Bring to the boil and bubble for 2 minutes until thickened.

8.  Remove the buns from the oven and turn out onto a rack. Glaze with the syrup and serve warm or cold.

Check out some more Easter decor ideas below!

Poptail season has officially started … We all need a little fruit in our lives and some booze this season

Makes 18 popsicles

Ingredients:

• 8 oz. fresh-squeezed grapefruit juice (about a 1lb grapefruit)
• 12 oz. strawberries (about 12 medium strawberries)
• 5 oz vodka

Instructions:

1. Place the juiced grapefruit and whole strawberries in a food processor or a blender and process until everything is pureed.
2. Add vodka and process for another 20-30 seconds to blend well.
3. Pour mixture into popsicles mold.
4. Place foil on top of popsicle form and cut a tiny hole in the centre of each well. Stick popsicle stick through the whole.
5. Freeze for at least 6 hours or until frozen solid. To release popsicles, run hot water on the outside of popsicle molds for a 2-3 seconds.