Hearty Guinness Beef Stew

Ingredients (serves 4) 1 jar of Pretsel Vineyard Pickled Walnuts (quartered) 1kg lean beef (cheaper cuts fine, diced) 40g butter 2 tbsp olive oil 50g lean bacon, chopped 2 large brown onions, finely chopped 1 tbsp plain flour 2 cloves garlic peeled & crushed 1 bay leaf 1 x 440ml can Guinness or dark stout […]

Read more »

Pickled Walnut & Cambray Blewe Salad Dressing

Ingredients 3 Pretsel Vineyard Pickled Walnuts 3 tbsps balsamic vinegar 2 tbsps locally grown olive oil Approx 3 tbsps Cambray Blewe cheese, crumbled or finely chopped Method Combine all and toss over your favourite leafy greens, sprouts or salad bits – especially tasty with pear & rocket salad. [from pretselvineyard.com]

Read more »

Salmon Salad with Truffle Ponzu

Gala Truffle Ponzu is great as a dressing for salads and works well with seafood like salmon. Ingredients Thin slices of smoked salmon Mix of salad greens Cucumber (use a vegetable peeler to peel the cucumber into thin ribbons) Red radish (use a vegetable peeler to peel into thin rounds) Arrange the vegetables on a […]

Read more »

Oat Crackers

Ingredients 1 ½ cup Mason’s Country Fresh Rolled Oats 1 cup Eden Valley Wholemeal Flour ½ teaspoon baking powder, sifted ½ teaspoon salt 1 tablespoon caster sugar 75g butter at room temperature, cut into small cubes ½ cup water Method Preheat oven to 175C. Line baking trays with greaseproof paper. Place the rolled oats in […]

Read more »

How to cook Jumplings

Roy from Jackies Cooking has put together a little video showing you how to cook Jumplings from frozen. If you can’t see the video below please check it out on his Facebook page or on his blog.

Read more »