View Matt’s special Christmas recipe at The Cook’s Christmas Pantry:

 

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Self-Saucing Chocolate Pudding

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 60gm Lurpak butter 1 1/2 self raising flour 1/4 cup cocoa 1 cup caster sugar 180ml milk 1 tsp vanilla extract 1 cup brown sugar 1/3 cup cocoa 2 cups boiling water Coles dollop cream, to serve METHOD: Add...

Apple & Raisin Turnover

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1 Tbsp butter 2 Granny smith Apples, peeled, cored, diced 2 Tbsp raisins 1/4 cup brown sugar 1 tsp mixed spice Salt 1/3 cup caster sugar 1 Tbsp ground cinnamon Puff pastry Vanilla ice cream, to serve...

Fig and Poppyseed Tart

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 150gm Philadelphia cream cheese, room temperature 60ml cream 1 tsp vanilla extract ¼ cup honey Salt 3 Tbsp poppy seeds 1 egg yolk 6 fresh figs, halved 1 x 20cm tart case METHOD: Preheat oven to 160C...

Apple Rumble

RECIPE BY:Steve Flood w. Matt SinclairSERVING SIZE:2 - 4 people INGREDIENTS:APPLE FILLING:6 granny smith apples, peeled, cored and chopped into 1.5cm dicezest and juice of 2 lemons3 tablespoons brown sugar1 tablespoon salted butter1 teaspoon ground cinnamon1⁄4...

Mango and Macadamia Yoghurt Semifreddo

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 cups Jalna Biodynamic Yoghurt Juice of 1/2 lemon 4 egg whites 1/3 cup honey 1/4 tsp cream of tartar Salt 1 just-ripe mango, thinly sliced 1/3 cup lightly toasted macadamias, roughly chopped 5-6 fresh...

Hazelnut Spread and Strawberry Pizza

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: Dough 150g plain flour 150g bread (strong) flour 3g dry yeast 200mL warm water 10mL Cobram Estate classic Extra Virgin Olive Oil Pinch of sea salt Extra plain flour or semolina flour for working dough...

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