Tres Leches Cake

Tres Leches Cake

Recipe by Michael Weldon

Serves: 6-8
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients

Cake
1 cup plain flour
1 tsp baking powder
1 pinch salt
5 eggs, separated
1 cup caster sugar
½ cup Norco full cream milk
1 tsp Coles vanilla bean paste

Milk Soak
1 can condensed milk
1 can evaporated milk
½ cup Norco full cream milk

Whipped Cream
600ml Norco thickened cream
2 tbs icing sugar
1 tsp Coles vanilla bean paste

Method

Preheat oven to 180°C fan-forced.

In a large bowl, whisk the egg whites until soft peaks form. Add half the sugar and whisk to stiff peaks.

In a separate bowl, combine the dry ingredients and mix together.

In another bowl, whisk the egg yolks with the remaining sugar until light and creamy.

Add the egg yolk mixture and milk to the dry ingredients, mixing until just combined. Gently fold in the egg whites in three batches to keep the batter light and fluffy.

Pour the batter into a lined oval baking tin or oven-safe tray. Bake for 25–30 minutes, or until a cake tester comes out clean.

In a bowl, whisk together the milk soak ingredients.

Allow the cake to rest for 10 minutes, then prick it all over with a fork. Pour over half the milk soak, let it absorb for 10 minutes, then add the remaining soak. Leave to absorb fully.

In a bowl, whisk the cream, icing sugar, and vanilla until firm peaks form. Serve on the side.

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Charred Nectarines with Cream & Cheats Granita

Charred Nectarines with Cream & Cheats Granita

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes
Cook Time: 5 minutes

Ingredients
1 nectarine, frozen whole (freeze at least 8 hours prior)
2 nectarines, quartered
1 container dollop cream
1 tsp Coles vanilla bean paste
Drizzle of maple syrup
¼ cup crushed macadamias

Method

Preheat the BBQ. Place the nectarine quarters on the grill and cook until slightly charred and softened.

In a bowl, mix the vanilla bean paste with the dollop cream until well combined.

Spoon the cream onto serving plates or bowls and arrange the charred nectarines on the side.

Using a microplane, grate the frozen nectarine over the dish to create a granita-like texture.

Drizzle with maple syrup and sprinkle with crushed macadamias before serving.

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Oat Pan Muffins

Oat Pan Muffins

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

1 cup Red Tractor Organic Rolled Oats
2 tbs flaxseeds
1 cup Norco Full Cream Milk
½ cup Jalna Lactose Free Natural Yoghurt
1 egg
2 tbs honey
1 tsp vanilla extract
1 apple, diced
¼ cup currants
¼ cup blueberries
2 tbs butter

Method

Place the oats and flaxseeds in a large bowl. Add the milk and yoghurt, then mix well. Crack the egg into the mixture, stirring until combined. Add the honey, vanilla extract, diced apple, currants, and blueberries, folding gently to combine. Let the mixture sit for 10 minutes to allow the oats to soften and the ingredients to bind.

Heat a pan over medium heat and add butter. Once melted, spoon dollops of the batter into the pan. Cook until bubbles form on the surface, then flip and cook the other side until golden brown and cooked through.

Serve the pan muffins with a scoop of yoghurt on the side and a drizzle of honey. Enjoy!

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Hot Fudge Sundae

Hot Fudge Sundae

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

100g Coles Finest 70% Chocolate
50g caster sugar
120g Norco Thickened Cream
80g glucose
3 tbs cocoa powder
Pinch of salt
2 tbs butter
1 tsp vanilla bean paste
Norco Cape Byron Vanilla Ice Cream
1 punnet strawberries, diced
½ cup toasted peanuts
8 glace cherries
½ cup crushed shortbread biscuits

Method

Bring a large pot of salted water to a boil and cook the pasta according to the packet instructions.

In a large frying pan, heat a drizzle of oil over medium heat and cook the shallot until softened. Stir in the garlic, chillies, and tomato paste, cooking until fragrant. Pour in the white wine and add the mussels, then cover with a lid and shake the pan occasionally until the mussels open.

Using tongs, transfer the cooked pasta directly into the frying pan, tossing to coat it in the sauce. Stir through the mussels. Remove from the heat, add the butter, and toss to combine, creating a rich sauce. Stir through the parsley and season to taste.

Finish with a squeeze of lemon and serve, garnished with toasted breadcrumbs and extra parsley.

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Grilled Honey Plums with Whipped Ricotta

Grilled Honey Plums with Whipped Ricotta

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes
Cook Time: 5 minutes

Ingredients

4–5 ripe plums, quartered
2 tbs honey
½ tsp vanilla extract
200 g full-fat ricotta
Juice and zest of 1 lemon
1 sprig thyme
Pinch of Coles sea salt
Crushed pistachios

Method

Preheat the BBQ. Drizzle the plums with extra virgin olive oil and place them on the hot plates. Cook for a few minutes, turning occasionally until lightly charred.

Transfer the cooked plums to a large bowl, drizzle with honey, and gently stir to combine.

In a food processor, combine the ricotta, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Blitz until smooth and whipped.

Spread the whipped ricotta on a serving plate. Top with the honeyed plums and scatter with thyme leaves. Sprinkle with crushed pistachios before serving.

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Ultimate Vanilla Ice Cream with Tropical Granita & Lime

Ultimate Vanilla Ice Cream with Tropical Granita & Lime

Recipe by Louis Tikaram

Serves: 4
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients

½ cup water
½ ripe pineapple, peeled and roughly chopped
½ cup caster sugar
½ lime, juiced
2 scoops Norco Cape Byron Ultimate Vanilla Ice Cream

Method

Combine the sugar and water in a small saucepan over low heat and allow the sugar to dissolve completely without stirring. Remove from heat and let the syrup cool to room temperature. In a stick blender or food processor, blend the cooled sugar syrup, pineapple pieces, and lime juice on high until smooth and free of chunks. Transfer the mixture to a shallow baking tray and freeze for at least 4 hours, or overnight. Once frozen, scrape the granita with a fork to create light, fluffy crystals. Serve over two scoops of Norco Cape Byron Ultimate Vanilla Ice Cream and garnish with a touch of lime zest.

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Choc Peanut Butter Icecream Cake with Homemade Ice Magic

Choc Peanut Butter Icecream Cake with Homemade Ice Magic

Recipe by Michael Weldon

Serves: 4
Prep Time: 20 minutes
Cook Time: 1 hour

Ingredients

1 tub Norco Cape Byron Classic Cookie Dough Ice Cream
1 tub Norco Cape Byron Chocolate Lava Brownie Ice Cream
4 tablespoons crunchy peanut butter

Chocolate Topping
100g Coles Finest 70% Dark Chocolate
2 tablespoons coconut oil

Garnish
Peanut brittle
Coles Finest Dark Chocolate curls
1 pack Maltesers, crushed

Method

Line a brownie tin with cling wrap. Scoop alternating layers of Norco Cape Byron Classic Cookie Dough and Chocolate Lava Brownie ice cream into the tin. Add small spoons of peanut butter in the gaps, pressing the ice cream down to create an even surface. Freeze for at least 6 hours, or until firm.

For the topping, melt the dark chocolate and coconut oil in a bowl, stirring until smooth. Allow to cool to room temperature.

Remove the ice cream cake from the tin and peel off the cling wrap. Spoon the chocolate topping over the cake, letting it set into a glossy shell.

Decorate with peanut brittle, dark chocolate curls, and crushed Maltesers for a show-stopping finish. Slice, serve, and enjoy this decadent dessert!

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The Ultimate Lunchbox Honey Oat Bar

The Ultimate Lunchbox Honey Oat Bar

Recipe by Louis Tikaram

Serves: 12
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

250g unsalted butter, plus extra for greasing
100g brown sugar
200g honey
450g Red Tractor Organic Rolled Oats

Method

Heat the oven to 160°C and grease and line a baking tin with butter and baking paper.

In a large pan, melt the butter over low-medium heat. Stir in the brown sugar and honey until fully combined and melted. Remove the pan from the heat and mix in the oats until evenly coated.

Pour the mixture into the prepared tin and smooth the surface with the back of a spoon.

Bake for 22-25 minutes, or until the edges are set but the middle remains slightly soft. Leave to cool completely in the tin before cutting into squares or bars.

Wrap in greaseproof paper for a quick snack or pack into lunchboxes.

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Baked Yoghurt and Cranberry Dessert Pots

Baked Yoghurt and Cranberry Dessert Pots

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients
12 cups Jalna Greek Yoghurt
500g condensed milk
2 tbsp dried cranberries
2 tbsp blanched almonds
1 tbsp pistachios
2 tbsp caster sugar

Garnish
1 punnet raspberries

Method

Preheat the oven to 180°C.

In a bowl, mix together the yoghurt and condensed milk until evenly combined. Fold in the dried cranberries. Pour the mixture into ramekins, cover each one with foil, and secure with a rubber band.

Place the ramekins in a baking tray with 2cm of boiling water at the bottom. Bake for 18 minutes, then turn off the oven and leave the ramekins inside for an additional 10 minutes. Afterward, transfer them to the fridge to set.

In a non-stick frypan over medium heat, cook the caster sugar until it melts and caramelises to a golden colour. Stir in the almonds and pistachios to coat them in the caramel, then pour the mixture onto a sheet of baking paper to cool and set.

Once the yoghurt pots are set, serve them topped with the caramelised nuts and fresh raspberries.

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Rice Pudding with Rum and Raisin Sauce

Rice Pudding with Rum and Raisin Sauce

Recipe by Louis Tikaram

Serves: 4-6
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients

Pudding:
1 ½ tbs unsalted butter
½ cup Arborio rice
3 ½ cups Norco Full Cream Milk
½ cup thickened cream
¼ cup brown sugar
1 vanilla bean pod, halved lengthwise
¼ tsp salt
2 large egg yolks
3 tbs toasted sliced almonds

Buttered Rum Raisin Sauce:
½ cup raisins
⅓ cup dark rum
½ cup brown sugar
½ tsp salt
⅛ tsp ground cinnamon
2 tbs unsalted butter

Method

To make the Buttered Rum Raisin Sauce, combine raisins and rum in a small saucepan with a lid. Bring the mixture to a simmer over medium heat, cover, and remove from the heat. Let stand for 30 minutes to plump the raisins. After 30 minutes, stir in the brown sugar, 1 tablespoon of water, salt, and cinnamon. Return to the heat and simmer over low heat, stirring often, until the sugar dissolves. Remove from the heat and stir in the butter, 1 tablespoon at a time, until the sauce is thick and glossy. Set aside.

To prepare the Rice Pudding, melt butter in a large saucepan over medium heat. Add Arborio rice and cook, stirring constantly, until toasted and fragrant. Stir in Norco Full Cream Milk, cream, brown sugar, vanilla bean pod halves, and salt. Bring the mixture to a gentle simmer, stirring constantly. Reduce the heat to medium-low and cook, stirring often, until the rice is tender and the mixture thickens, about 30–35 minutes. Remove from the heat and discard the vanilla bean pod halves.

In a separate bowl, whisk the egg yolks. Gradually ladle in about ½ cup of the hot pudding mixture, whisking constantly to temper the eggs. Pour the warmed egg mixture back into the saucepan and stir constantly for about 1 minute until well combined. Remove from the heat and let the pudding cool slightly; it will continue to thicken as it cools.

To serve, spoon the rice pudding into a large serving bowl or individual bowls. Top with the buttered rum raisin sauce and sprinkle with toasted almonds. Serve warm or at room temperature.

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Breakfast Pancakes

Breakfast Pancakes

Recipe by Louis Tikaram

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup Norco Fresh Full Cream milk
2 tablespoons Norco unsalted butter, melted
1 large egg
1 tablespoon vegetable oil
4 big scoops of Norco Cape Byron Chocolate Lava Brownie ice cream
4 passionfruit

Method

In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.

In a large mixing bowl, whisk together the milk, melted butter, and egg until well combined.

Gradually add the dry ingredients to the milk mixture, whisking until just combined. A few lumps are perfectly fine.

Heat a large nonstick pan over medium heat and lightly grease it with vegetable oil or butter, depending on your preference.

For each pancake, spoon a ladle of batter onto the pan, using the back of the spoon to gently spread it into a round shape.

Cook for 1–2 minutes, or until bubbles form on the surface and start to pop. Carefully flip the pancake and cook for another 1–2 minutes, or until golden brown on the other side.

While the pancakes are cooking, cut the fresh passionfruit in half and scoop out the pulp, setting it aside for serving.

Transfer each cooked pancake to a serving plate and keep warm while you cook the remaining batter.

Serve the pancakes warm, topped with a generous scoop of Norco ice cream and a spoonful of fresh passionfruit pulp.

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Peanut Butter & Banana Muffins

Peanut Butter & Banana Muffins

Recipe by Louis Tikaram

Serves: 12
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

2 cups flour
1 tsp baking powder
1 tsp baking soda
1 cup Jalna Organic Biodynamic Dairy Yoghurt
½ cup peanut butter
2 eggs
½ cup white sugar
½ cup brown sugar
2 ripe bananas, mashed
1 tsp vanilla extract
½ cup macadamia nuts, roughly chopped

Method

Whisk together the flour, baking powder, and baking soda in a large bowl.

In a separate bowl, combine the Jalna Organic Biodynamic Dairy Yoghurt, peanut butter, eggs, white sugar, brown sugar, mashed bananas, and vanilla extract. Mix until smooth.

Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the macadamias.

Divide the batter evenly among a lined muffin tin. Bake at 180°C for 20–25 minutes or until a skewer inserted into the center comes out clean.

Cool slightly before serving.

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Deep Fried Ice Cream with Coconut Caramel

Deep Fried Ice Cream

with Coconut Caramel

Recipe by Michael Weldon

Serves: 4
Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients

4 large scoops of Norco Vanilla ice cream
½ cup plain flour
3 eggs
2 tbs milk
2 cups panko breadcrumbs
Coconut Carmel
1 cup Brown sugar
1 tin coconut cream
1 lime, zest and juice

Method

Scoop 4 large portions of ice cream and place them on a baking paper-lined tray. Return the tray to the freezer and let the ice cream set firmly.

Prepare a crumbing station with three plates: one with flour, one with whisked egg and milk, and the last with panko breadcrumbs. Begin by dusting the ice cream balls in flour, then dip them in the egg mixture, and coat them in breadcrumbs. Repeat the process by dipping the balls in egg again and adding another layer of breadcrumbs. Return the coated ice cream balls to the freezer. This step can be done in advance.

In a saucepan, combine the coconut cream and brown sugar. Cook over medium heat, stirring, until melted and caramelised. Remove from the heat and stir in the lime juice.

Heat a saucepan filled with enough oil to fully submerge the ice cream balls to 180°C. Once the oil is at temperature, carefully fry the ice cream balls until golden on the outside. Remove immediately and serve straight away.

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Ultimate Party Ice Cream Sandwich

Ultimate Party Ice Cream Sandwich

Recipe by Michael Weldon

Serves: 12 sandwiches
Prep Time: 10 minutes

Ingredients

24 Coles Bakery Mixed Biscuit Tray
1 tub Norco Vanilla Ice Cream
1 tub Norco Chocolate Lava Brownie Ice Cream

Garnishes
1 pack crushed roasted peanuts
1 pack caramel popcorn
1 pack crushed Maltesers
100g Coles Finest Dark Chocolate, melted
1 pack crushed Peanut M&M’s
1 block mint chocolate Aero bar, chopped

Method

Set up all the garnish ingredients in bowls. Let people pick their favourite cookie and ice cream flavours. Scoop the ice cream into a ball and place it onto the cookie. Sandwich together, then roll the ice cream through their favourite garnish.

This is great for people to do themselves but can also be done ahead of time and stored in the freezer.

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Yoghurt Rice Pudding with Poached Dried Apricots

Yoghurt Rice Pudding with Poached Dried Apricots

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

1 cup long-grain white rice
2 ½ cups milk
1 vanilla bean
1 cinnamon quill
¼ cup sugar
Pinch of sea salt

Poached Apricots
1 cup dried apricots
1 cup sweet white wine
¼ cup sugar
1 vanilla bean

To Serve
2 cups Jalna Greek Sweet & Creamy Yoghurt
¼ cup roasted hazelnuts

Method

In a saucepan, combine the rice, milk, sugar, vanilla bean, cinnamon quill, and a pinch of sea salt. Stir together and place over medium-high heat. Bring to the boil, then reduce to low and simmer until the rice is tender.

In a small saucepan, combine the white wine, sugar, and vanilla bean. Bring to a simmer, then add the apricots and poach for 5 minutes.

Once the rice pudding is ready, remove the cinnamon quill and vanilla bean. Fold through the Jalna Greek Sweet & Creamy Yoghurt until well combined.

Serve the pudding topped with the poached apricots and finish with roasted hazelnuts.

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Summer Berry and Honey Frozen Yoghurt Treats

Summer Berry and Honey Frozen Yoghurt Treats

Recipe by Louis Tikaram

Serves: 6
Prep Time: 10 minutes
Cook Time: Overnight

Ingredients

2 cups Jalna Lactose Free Natural Yoghurt
2 tbs honey
2 tbs water
½ cup raspberries
½ cup blueberries
½ cup chocolate, roughly chopped

Method

In a mixing bowl, combine Jalna Lactose Free Natural Yoghurt, honey, and water. Stir until well mixed.

Add raspberries, blueberries, and half of the chopped chocolate to the yoghurt mixture. Stir gently to combine.

Pour the mixture into a tray or shallow dish, spreading it evenly. Sprinkle the remaining berries and chocolate over the top.

Place the tray in the freezer and freeze overnight.

The next day, remove the frozen yoghurt from the freezer. Break it into pieces, serve, and enjoy.

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Flourless Lemon Yoghurt Cake

Flourless Lemon Yoghurt Cake

Recipe by Diana Chan

Serves: 8
Prep Time: 15 minutes
Bake Time: 1 hour

Ingredients

135 g almond meal
85 g semolina flour
1 ½ tsp baking powder
220 g caster sugar
150 g Norco butter, melted
3 eggs
Juice and zest of 2 lemons
2 tbs Jalna Farm to Pot Greek Yoghurt
Icing sugar, for dusting

Method

In a bowl, mix the almond meal, semolina, and baking powder together to prepare the dry ingredients.

In a separate bowl, beat the caster sugar and melted butter until smooth. Gradually add one egg at a time, beating well after each addition.

Grate in the lemon zest and squeeze in the juice. Add the yoghurt and continue to beat until fully combined.

Fold the dry ingredients into the wet mixture and pour it into a 20 cm round lined cake pan.

Bake at 150°C for 50–55 minutes. Remove from the oven and allow to cool. Once cool, dust with icing sugar before serving.

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Milk Tart

Milk Tart

Recipe by Michael Weldon

Serves: 1 Tart
Prep Time: 10 minutes
Bake Time: 30 minutes

Ingredients

Dough
250 g Coles plain flour
125 g butter
50 ml cold water

Milk Tart Filling
2 cups Norco Full Cream Milk
½ cup golden caster sugar
2 eggs
3 tbs cornflour
3 tbs plain flour
1 tsp Coles vanilla bean paste
2 tbs butter

Cinnamon sugar for garnishing the top

Method

Combine the flour and cold, diced butter in a stand mixer with the paddle attachment, mixing on low until it resembles breadcrumbs. Gradually add the cold water, mixing until just combined. Roll the dough on a floured surface, press it into the tart pan, trim the edges, and freeze for 10–15 minutes.

Preheat the oven to 180°C. Line the chilled shell with baking paper and fill with pie weights or dried beans. Blind bake for 12–15 minutes, remove the weights, and bake for another 5 minutes until golden. Cool completely.

Heat the milk in a saucepan over medium heat until just before boiling. In a bowl, whisk the eggs and sugar until light and fluffy, then mix in the flours until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly. Return to the saucepan and cook over medium heat, stirring, until thickened (5–7 minutes). Remove from heat, stir in the butter, and cool slightly.

Pour the filling into the tart shell, spread evenly, and chill for at least 1 hour. Slice with a hot knife and sprinkle with cinnamon sugar before serving.

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Apple & Cinnamon Scrolls

Apple & Cinnamon Scrolls

Recipe by Nichole Horvath

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

225ml milk, lukewarm
2 Coles eggs
75g butter, room temperature
540g Coles plain flour
10g salt
100g caster sugar
10g instant yeast
200g brown sugar mixed with 20g cinnamon
30g butter, melted
2 apples, peeled and diced

Method

In a large bowl, combine flour, warm milk, sugar, yeast, and salt. Crack in the eggs and mix until well combined.

Transfer the mixture to a stand mixer and knead until the dough comes together into a smooth, elastic ball.

Tip: Use the dough hook attachment for an even, thorough mix.

Place the dough into a greased bowl, cover, and let it rise until doubled in size - around 90 minutes.

Lightly flour your workbench and roll the dough into a large rectangle. Spread softened butter evenly across the surface, then sprinkle with brown sugar and cinnamon.

Layer the thinly sliced apples over the top and roll the dough tightly into a log. Slice into even rolls and place them into a greased baking tin, leaving a little space between each for proving.

Cover and let the rolls prove until puffed and touching.

Brush the tops with milk and bake at 180°C for 18-20 minutes, or until golden brown.

Once cooled slightly, drizzle with icing sugar and lemon juice for a sweet finish.

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Thai Fish Cakes

Thai Fish Cakes

Recipe by Diana Chan

Serves: Makes 12 pieces
Prep Time: 20 mins
Cook Time: 10 mins

Ingredients

500g Huon Premium Salmon Steaks, skinless and cut into cubes
3 tbsp Ayam Thai Red Curry Paste
30g coriander stems, chopped
1 tbsp Ayam Fish Sauce
Juice of 1 lime
1 egg
¼ cup tapioca flour
30g snake beans, thinly sliced
Neutral flavoured cooking oil, for frying

To serve
½ bunch mint
½ bunch coriander
1 head cos lettuce

Method

Place the diced salmon, red curry paste, coriander, fish sauce, lime, and egg in a food processor. Pulse, then blend until the mixture is smooth and paste-like in consistency.

Add in the tapioca flour and pulse to incorporate. Transfer the mixture into a large mixing bowl and add in the chopped snake beans.

Using a tablespoon as a measuring tool, spoon out portions of the mixture and form them into balls.

Heat enough oil in a frypan and pan-fry the fish cakes for about 3 minutes on each side until golden.

To serve, garnish with fresh herbs and lettuce, and serve with chilli sauce on the side.

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