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Here are a few recipes that we get asked for frequently. All are good to serve at openings and shared lunches at workshops. The Artichoke dip is an all time favourite. Noelle's Quinoa Salad is gorgeous. The brownies just too easy to make and utterly delicious. Cut the Christmas cake in small pieces it will feed an army, incredibly moist and very moreish. Buon appetito!!

Artichoke Dip


440 g can of artichokes, drained

3-4 garlic cloves

1 cup whole egg mayonnaise, or mixture of mayo and yoghurt

1 cup grated parmesan.


Blend artichokes and garlic until mushy with a stick blender.

Add to mayonnaise and parmesan in a bowl, stir well to combine and put it into an ovenproof dish.

Cook at 170 degrees fan forced for 20 - 30 minutes or until golden on the top.


Alternatives. Decorate the top with finely sliced chili or add chopped chilli and/or a little chopped spinach to the mix.


Serve with crackers or crudites.

Margie’s Delicious Crackers with Seeds

Heat oven to 150 centigrade

Place in bowl:

1 cup corn flour or rice flour - or wheat flour

¼ cup each of pumpkin seeds, linseeds, sesame seeds & sunflower seeds

¼ cup Olive oil or less

1 heaped teaspoon salt

Pour 1 cup of boiling water over mixture. 

Mix well with a spoon - this is a sloppy mixture but thickens a little as you stir.  Place on a flat oven tray lined with one sheet of baking paper.
Place another sheet of baking paper on top and smooth the mixture flat. Score squares over the paper
Peel top sheet off and place tray in oven. 

Bake for 50 minutes.

Noelle's Quinoa Salad

First tasted at a workshop shared lunch in Toowoomba, delectable and very memorable.

1 cup quinoa (any colour or combination)

2 cups water

Boil together for 15 minutes – let stand for 5 minutes

1 cup grated carrot

2 apples grated

1 cup cranberries or raisins

3 green onions sliced thinly

Combine in large bowl add the following ingredients just before serving. 

½ cup toasted slivered almonds

1 cup of toasted pepitas

1 cup grated beetroot


1/3 cup olive oil

2 tabs apple cider vinegar

1 tab Dijon mustard

1 tab maple syrup

2 tabs lemon juice

salt & pepper

Mix and set aside until just before serving then stir through salad.

The Christmas Cake

Mixture makes 5 bar cakes or a medium/large round or square cake

1.5 kg dried and candied fruits, whatever combination you like, cherries, ginger, peaches, apricots, craisins, sultanas, currants and raisins, cut very large pieces with scissors.
250g butter
250g dark brown sugar
2X440g cans crushed pineapple
½ cup water                                                                                                                          

5 big eggs, lightly beaten
1 dessertspoon vanilla essence
1 packet mixed spice - gives a lovely flavour
1 level cup plain flour
1 ½ cups self-raising flour
½ teaspoon bicarbonate soda

Nuts for decoration

Brandy and sherry mixed in a jug - to soak after cooking


Combine fruit, butter, sugar, pineapple and water in a saucepan.
Bring to the boil, reduce heat, simmer uncovered for 10 minutes. Transfer to a large bowl, cool to room temperature.

Add eggs and vanilla to the fruit mixture, stir to combine. Add the mixed spice. Stir in the sifted dry ingredients.
Pour mixture into prepared cake pans - I line with 2 layers of Baking Paper - decorate the top of the cakes with pecans and almonds and bake in a slow oven (fan forced 150) for about 1 ½  - 2 hours. Listen for the bubbling sound and test with a skewer.

Immediately pour over brandy/sherry while it's still very hot –  at least ½ cup each bar or 2 cups for a large cake. Cover with non-stick baking paper and a towel, and cool cake in the pan preferably overnight.  Next day take out of tins and pack into plastic bags and refrigerate. The cakes are pretty soft until they have been refrigerated for a few days so take care not to break them. They slice better too after a few days even 3 weeks or so.
These cakes need to be baked in a pan which has been lined, base and sides with   baking paper.

Annie's Easy Chocolate Brownies


3/4 cup Plain flour

1 cup granulated sugar

3/4 cup unsweetened cocoa

1/2 cup packed brown sugar

1/2 teaspoon baking powder

1 cup bittersweet chocolate chunks, divided

1/3 cup milk

120 grams butter

1 teaspoon vanilla extract

2 large eggs, lightly beaten

  1. Preheat oven to 175 fan forced

  2. Combine first 5 ingredients in a large bowl.

  3. Combine half the chocolate chunks and milk and butter in a microwave-safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds. May need a little more time in the microwave.

  4. Stir in vanilla and eggs. Add milk mixture, the other half a cup of chocolate chunks to flour mixture, stir to combine.

  5. Pour the batter into a metal baking pan lined with non-stick baking paper.

  6. Bake at 175 for 22 - 25 minutes or until a skewer inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack. Cut into small pieces.

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