MAINS
Asparagus & Fetta Frittata 74
Baked Salmon Fillets with Tahini
Sauce & Tabbouleh 93
Barbecued Salmon with Salsa
Criolla 92
Blue Cheese, Apple & Barbecued
Chicken Slaw 64
Buckwheat Soba Noodles & Miso
Salmon 95
Chicken Tikka with Cauliflower
Rice 35
Chicken Wings
with Broccoli Rice 39
Chilli Chicken withBlat Salad 136
Crab & Green Mango
Noodle Salad 136
Dukkah−crusted
Lamb Cutlets with Cauliflower 67
Lamb Farfalle
with Roasted Vegetables 71
Marsala Chicken
with White Bean Puree 74
Pork Cutlets
with Sweet & Sticky Apple 39
Pork Steaks
with Sauteed Lentils 36
Red Tofu Curry 74
Smoked Salmon with Asparagus
& Herbed Ricotta 92
Smoky Tomato & Fetta Fritters 84
Spicy Red Beans with Rice 71
Sweet & Spicy Pork Skewers 36
Sweet Chilli Chicken
with Mango Salad 64
Sweet Chilli Ribs with
Coleslaw 40
Warm Potato & Chorizo
Salad with Romesco Sauce 30
Zucchini, Tofu & Noodles
with Coriander Pesto 87
LIGHT MEALS, SIDES
& DRESSINGS
Balsamic Dressing 43
Basic Quinoa 54
Buttermilk Dressing 136
Carrot & Harissa Falafel
with Tahini Yoghurt 84
Chargrilled Zucchini Flowers 32
Cheesy Risotto Balls 22
Chicken Yakitori 22
Chorizo, Potato
& Herb Frittata 133
Coriander & Green
Chilli Prawns 57
Coriander Pesto 87
Creamy Dressing 64
Crumpets with
Rhubarb Compote 81
Eggplant Dip 30
Falafel with Eggplant Puree
& Tomato Salsa 64
Five−spice Prawns 56
Ginger Dipping Sauce 39
Greek−style Dressing 43
Green Goddess Dip 32
Green Onion Broth 39
Green Soya Bean Dip 133
Ham & Basil Coleslaw Rolls 67
Ham & Green Onion Fritters 78
Herb & Chilli Prawns 56
Kumara Crisps 65
Lime Dressing 40, 42
Mango Lime Salad 64
Miso−glazed Prawns 57
Moroccan Chicken
Quinoa Salad 54
Nectarine Chutney 134
Omelette with
Asparagus & Mint 81
Oregano Vinaigrette 42
Paprika Prawns 57
Pickled Fennel 21
Pork Sausage Coil
with Nectarine Chutney 134
Pumpkin & Quinoa Salad 54
Quinoa Haloumi Salad 54
Quinoa, Lentils & Seeds 54
Quinoa Porridge with Figs
& Raspberries 78
Raita 35
Raspberry & Banana Bread 78
Red Curry Prawns 56
Rhubarb Compote 81
RoastedSticky Tofu Buns 87
RoastPumpkin
& Fetta Bruschetta 25Romesco Sauce 30
Salsa Criolla 92
Smoked Ocean Trout
& Pickled Fennel Buns 21
Spicy Chicken Nibbles
with Green Goddess Dip 32
Sushi Squares 25
Sweet Chilli Dressing 42
Tabbouleh 93
Tahini Sauce 93
Tahini Yoghurt 84
Thyme Vinaigrette 43
Tomato Salsa 64
Tzatziki 30
Warm Lebanese Bread
with Minted Labne Salad 31
White Bean Puree 74
Za’atar Mixture 26
Za’atar Pizza 26SWEETS & ICINGS
Apple & Pepita Bliss Balls 49
Banoffee Ice−cream Tart 129
Bun Glaze 105
Butter Cream 123
Butterscotch Frosting 128
Butterscotch Sauce 128
Cacao & Hazelnut Bliss Balls 48
Caramel Icing 110
Choc−chip Nut Bars 50
Chocolate Leaves 123
Coconut Nut Bars 50
Cream Cheese Topping 127
Dark Chocolate Ganache 116
Frosting 139
Glacé Icing 105, 106
Honey, Red Berry
& Chocolate Parfait 16
Lemon Curd 116
Macadamia & Fig Bliss Balls 48
Meringue 116
Mock Cream 106
Passionfruit Glaze 10
Passionfruit Icing 127
Pistachio & Cranberry
Bliss Balls 48
Poached Nectarines 17Raspberry & Lychee Popsicles 16
Roasted Pear
with Coconut Yoghurt 50
Royal Icing 139
Seed & Nut Bars 50
Soft−set Yoghurt Panna Cotta 46
Sugar−free
Coconut Chocolate Bars 46
Toffeed Pecans 129
Walnut Filling 98
Whipped Coconut Cream 18
White Chocolate Cream
with Poached Nectarines 17
White Chocolate Ganache 139
White Chocolate Icing 113BAKING
Apple Cake
with Apricot Glaze 105
Banana & Cinnamon Muffins
with Cream Cheese Topping 127
Banana Cake
with Passionfruit Icing 127
Caramel Eclairs 110
Chocolate French Macarons 116
Flurry of Hearts Cake 139
Giant Chocolate & Cinnamon
Scroll with Chocolate Sauce 98
King of the Jungle Cupcakes 120
Layered Banana
Butterscotch Cake 128
Lemon Meringue Cupcakes 116
Little Banana Coconut Cakes 46
Little Dark Chocolate
Lamingtons 113
Little White Chocolate
Lamingtons 113
Mango & Coconut Tres Leche
Cake 18
Neenish Tarts 106
Passionfruit Shortbread with
Passionfruit Glaze 10
Pink Iced Finger Buns 105
Raspberry & Pink Peppercorn
Polenta Scrolls 100
Raspberry Hazelnut Cakes 139
Swamp Cake 123RECIPE INDEX
What’s on the menu this month
144 AWW FOOD • ISSUE TWENTY THREE