Summer recipes

Ingredients:
45ml of Old Kempton Lavender Malt Liqueur
20ml of 78 Degree classic gin
20ml of lemon juice
15ml of honey
2 drop of grapefruit bitters
3 sprays of Jurlique Lavender Tincture
Dehydrated grapefruit

Shake over ice and garnish with lavender.

Ingredients:
1 Nomad farms Chicken
(or chook of your choice)
4 sweet corn – whole
3 shallots
2 garlic cloves
30g butter
200g creme fraiche
2 red onions
2 oranges
1 bunch watercress
Olive oil
Sea salt & pepper

Method:
Peel the husk off the sweet corn and cook on the cob in salted boiling water for 15 minutes. While cooking, sweat the shallots and garlic in the butter. When the sweetcorn is cool enough to touch, shuck the corn kernels off the cob.
Put corn and shallot in mix blender, pulse a few times, add creme fraiche, salt and pepper to taste, pulse or blend to desired texture, best not to be a smooth paste.

To roast the chicken
Dry the skin, rub with olive oil, season with sea salt.
Cut one orange in quarters, stuff in the chicken.
Cut the red onion into quarters, leave skin on and place in the bottom of oven tray.
Roast at 185C for 25 minutes, turn down to 165C and cook for approximately 60 minutes, depending on the size of the bird.
Tip – rest the chicken for 20 to 30 minutes after cooking, before serving.

To serve
The sweet corn can be used warm or cool, put on bottom of the plate, cut and arrange chicken on top. Garnish with roast onion petals and watercress. To finish, micro plane orange zest over the plate and drizzle with olive oil.

Ingredients:
1 burrata
20ml extra virgin olive oil
Salt and pepper to taste
2kg ripe tomatoes
2 garlic cloves
4 heirloom tomatoes
1tbsp fried shallots
1tbsp roasted cashews
6 leaves chopped fresh basil
1tbsp black garlic
50g neutral oil
20g white balsamic vinegar
25g fresh fennel
1tbsp lemon juice
10g chopped fennel fronds or dill
Note: Use the best possible burrata that can be purchased. Some good recommendations include Vannella from Sydney, Latteria fresca from Barossa Valley or from La Casa del Formaggio.

Method:
Bring the burrata to room temperature.
Season it with extra virgin olive oil, salt and black pepper.
Take the ripest tomatoes you can find – about 2kgs.
Quarter them, season them with oil, salt, a couple of garlic cloves and place them in a tray, roast them in the oven at 220C for 1 to 1½ hours, until they are almost burnt. Then blend everything to make a chunky paste, adjust seasoning. Reserve some of the oil from the cooking process to season the burrata later.
Blanch some heirloom tomatoes in salted boiling water for 1 minute, chill them in an ice bath, peel them and remove the seeds, chop them, add in the roasted tomato paste, season with some fried shallots, roasted cashews and chopped basil.
Take black garlic, peel it, blend it with some water, neutral oil, white balsamic vinegar and salt to make a puree.
Slice some fresh fennel as thinly as possible, dress it with extra virgin olive oil, lemon juice, chopped fennel fronds or dill and salt. Allow to macerate for a couple of minutes
Place the dressed tomatoes in the bowl, add in some more cashews, pipe some of the black garlic puree and then add in the sliced fennel, to create a nest, lay in the burrata, then top it with some fresh basil and fresh fennel fronds, basil and tomato infused oils to finish.
Best served with some fresh focaccia or toasted sourdough.

Makes: 12
Preparation: 25 minutes
Cooking time: 21 minutes

Ingredients:
968gm self-raising flour
254gm salted butter, chilled
112gm caster sugar
12gm baking powder
520ml milk
36ml vanilla extract
14ml lemon juice
2 eggs beaten with salt, for glazing

To serve:
Beerenberg Strawberry Jam and ream

Method:
Preheat your oven to 200C.
Combine the lemon juice, milk and vanilla extract. Stir and then leave to one side.
In a large bowl add the flour and chilled butter.
Using your fingertips, rub the flour and butter together until the mixture resembles a sandy texture.
Add the sugar and baking powder to your flour mixture and combine.
Add half of your milk and lemon mixture to the bowl and stir gently to combine.
Add the remaining milk a little at a time to bring the remaining mixture together to form a dough.
Sprinkle some more flour onto a clean surface and then roll the dough out using a rolling pin until it is approximately 3.3cm high.
Using a pastry cutter (7.5cm diameter) dredged in flour cut out your scones making sure not to twist the cutter as this will help your scone rise with straight edges.
Place the dough on a warm baking tray then leave to rest for a few minutes, this will help to make your scones extra fluffy. Using a pastry brush coat the scones with the beaten egg mixture.
Bake the scones at 200C for 5 minutes and then at 170C for 16 minutes.
When cooked place on a wire cooling rack and allow to cool before serving with your Beerenberg Strawberry Jam and cream.