THE LUSH CUSTARDY FILLING OF VANILLA SLICE IS A PERFECT FOIL FOR ITS CRUNCH OF PASTRY PETALS AND COCONUT

Take a national treasure to the next level. This luscious vanilla slice has an icing with zing and is topped with rose petals. How divine!

a large pan over medium heat. Once leaves are wilted, transfer to a bowl, toss with radicchio, and season with salt. STEP 4 Halve cutlets and serve 3 pieces on a bed of leaves, with a dollop of tzatziki and pickled yellow chillies.

CHEESE STUFFED BURGERS WITH PINEAPPLE AND HOMEMADE PICKLED BEETROOT

Preparation time 20 mins Cooking time 20 mins Serves 4

500g regular beef mince

1 Tbsp Dijon mustard

4 cloves garlic, minced 1 free-range egg

‹/Ž cup breadcrumbs

1‘/’ tsp celery salt

120g mozzarella, cut into 4 slices 1 large beetroot

‘/’ cup malt vinegar

2 Tbsp caster sugar

1 Tbsp fine sea-salt flakes

2 tsp bi˜ers

4 pineapple rings

Brioche buns, aioli, bu˜er le˜uce, sliced gouda cheese and tomato chutney, to serve

STEP 1 Combine mince, mustard, garlic, egg, breadcrumbs and celery salt in a large bowl and mix well, kneading until sticky. Divide into 4 pieces and form each one into a pay around a slice of mozzarella cheese.

STEP 2 Peel beetroot and cut into 4 thick slices. Place in a small saucepan with vinegar, sugar, salt and biers, then add water to cover. Set over medium heat and simmer for 8-10 minutes, or until beetroot is tender.

STEP 3 Cook burger paies over a moderate barbecue grill for 10 minutes, turning several times. Grill pineapple rings for 2 minutes on each side. Halve brioche buns and spread aioli on bases, then layer leuce, gouda, beetroot, pineapple and burger paies. Top with chutney and brioche bun lid. Serve.

HEIRLOOM TOMATO SALAD WITH LABNE AND HONEY DRESSING

Preparation time 2 hours Cooking time nil

Serves 4

500g sheep’s milk yoghurt Sea-salt flakes and freshly ground

white pepper, to season

‘/’ bunch chives, finely sliced 2 Tbsp manuka honey

2 Tbsp extra virgin olive oil

1 Tbsp white balsamic vinegar 3 oranges, zested, segmented 4 spring onions, very finely sliced 1 bunch basil leaves

4 slices pumpernickel bread,

broken into pieces

‘/’ cup Brazil nuts, chopped

4 cups mixed heirloom tomatoes

STEP 1 To make labne, put yoghurt in cheesecloth, tie securely and hang for 2 hours to drain. Season, then fold in sliced chives.

STEP 2 Meanwhile, mix honey, olive oil, balsamic vinegar and orange zest in a bowl, then season dressing with salt.

STEP 3 Combine orange segments, spring onion, basil, bread and nuts in a bowl and toss well. Slice tomatoes in a range of shapes, then add to bowl. Mix, then drizzle with honey dressing.

STEP 4 Spread labne on a plaer, then top with tomato salad. Serve.

CHARGRILLED NECTARINE¡ BROCCOLINI¡ ALMOND AND HALOUMI SALAD

Preparation time 10 mins Cooking time 5 mins Serves 4

1 Tbsp poppy seeds

‘/Ž tsp caraway seeds

‘/Ž cup extra virgin olive oil,

plus 1 Tbsp extra

LEMON, LIME AND COCONUT VANILLA SLICE WITH ROSE AND WHITE PEPPER ICING Recipe on page 24