MUM’S DATE LOAF

Recipe: MEGAN PRISCOTT | Images: ASHLEE DECAIRES This is our most requested recipe. We have been making it since we opened over 10 years ago. Well Mum made it for the first year and when we finally convinced her to hand the recipe over she left an ingredient out, so it took a few attempts […]

BROCCOLI AND BACON SALAD

Recipe: MEGAN PRISCOTT | Images: ASHLEE DECAIRES I discovered this salad while working on the boat in Bermuda. This is my version and it has become a firm favourite and on our menu since opening. 2 heads of broccoli ½ cup sunflower seeds ½ cup currants (look for good quality juicy ones) 8 strips streaky […]

RISOTTO FUNGI PORCINI

Recipe: MEGAN PRISCOTT | Images: ASHLEE DECAIRES Risotto is a real go-to meal for us. I am a huge fan of Ferron rice. It is grown using ancient and traditional methods and milled using the original stone wheel near Verona, Italy, resulting in a less polished grain with the ability to absorb more flavour and […]

Lamb Kefta Kebabs with Preserved Lemon

Recipe: Megan Priscott | Images: Ashlee DeCaires I love this dish. During the week, when time is not on my side, I just mix a huge dollop of Pepper and Me Ma’rrokkin paste into the lamb mince and flag the skewers (meatballs are just as good). If you are using bamboo skewers, soak in water […]

Gabriella

Recipe: Megan Priscott | Images: Brydie Thompson I don’t really know what to name this salad; garden salad is too broad and boring, it’s not Greek or Mexican, so let’s go with Gabriella. You really can go with what is seasonal and available, think Mediterranean when you substitute any ingredients so it stays balanced and […]

Austrian Cucumber Salad

Recipe: Megan Priscott | Images: Brydie Thompson At this time of year our vegetable garden is overflowing with beautiful homegrown produce. I love that I can go out and pick a bunch of fresh ingredients and throw together a meal. If your fingers are not that green or your plot too small for a veggie […]

PLUM AND APRICOT BREAKFAST BARS

\ Recipe: Megan Priscott – Red Kitchen | Photography: Brydie Thompson These are yum! Great for afternoon tea, but also good in the mornings. A slice is like having a bowl of granola just in a bar. They are best eaten cold. CRUST 1½ cups melted butter 1 cup chopped almonds or walnuts 2½ cups […]

PLUM MUFFINS

Recipe: Megan Priscott – Red Kitchen | Photography: Brydie Thompson 3 cups flour 1½ cups sugar 4½ tsp baking powder 1½ tsp custard powder 1½ cups milk 1¼ cups oil ½ cup cream cheese raw sugar for sprinkling 3 eggs 4 plums, chopped, plus two for extra and the tops Preheat oven to 180°C. Mix […]

PLUM RICOTTA CRUMBLE CAKE

Recipe: Megan Priscott – Red Kitchen | Photography: Brydie Thompson This makes a huge cake so if you want to halve it simply decrease the pan size to 20cms. Crumble Topping 1 cup walnuts ½ cup brown sugar ½ cup plain flour ½ tsp ground cinnamon 60g cold unsalted butter cut into small chunks Pulse […]

Butterflied Cajun Chicken with Roasted Vegetables

Recipe: Megan Priscott (Red Kitchen) | Photography: Ashlee deCaires This is made in one big roasting dish. Ask your butcher to butterfly a chicken for you, it cooks more evenly and presents beautifully. I have included our recipe for our dry rub, but there are many good quality Mexican rubs you can buy too. 1 […]