Oat, Coconut & Rum Cake

Oat, Coconut & Rum Cake

Recipe by Courtney Roulston

Serves – 6-8
Prep Time – 20 minutes
Cooking Time – 45 minutes

Ingredients

• 1 cup Red Tractor rolled oats

  ½ cup desiccated coconut

  250 ml coconut milk

  Pinch of sea salt

  1.5 cups plain flour

  2 tsp baking powder

  ½ tsp bicarbonate of soda

  150 g butter, at room temperature

  100 g golden syrup

  100 g brown sugar

  30 ml rum

  2 large eggs, room temperature

  Icing sugar for dusting

  Double cream to serve

Method

• Preheat the oven to 180 degrees C. Grease and line a springform cake tin with baking paper.

  Place the oats in a food processor and pulse until you have a rough mixture. Transfer the oats to a bowl along with the desiccated coconut, coconut milk, and a good pinch of salt. Set aside at room temperature for 10 minutes to soak.

  Sift the flour, baking powder, and bicarbonate of soda into a bowl.

  Combine the butter, golden syrup, sugar, and rum into the bowl of a stand mixer fitted with a paddle and blend for 5 minutes, or until creamy and combined. Add in the eggs one at a time, beating in between each addition. The mixture will look slightly split at this stage. Remove the bowl from the mixer and using a rubber scraper fold through the oat mixture until combined, then gently fold through the flour until the batter is all incorporated.

  Pour the batter into the prepared tin and bake for 45-50 minutes, or until a skewer inserted into the middle of the cake comes out clean. Allow to cool in the tin for 20 minutes then dust with icing sugar and serve with double cream.

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Rhubarb and Strawberry Pie

Rhubarb and Strawberry Pie

Recipe by Nichole Horvath

Ingredients

• 1 bunch rhubarb

  250g strawberries

  ½ cup sugar

  2 tsp Coles vanilla paste

  1 tbsp cornflour

  4-5 Coles sheets puff pastry, thawed

  1 egg, whisked

  Raw sugar, to top

  Icing mixture, to dust

  Chantilly Cream

  300g thickened cream

  1/3 cup icing mixture

  1 tsp Coles vanilla paste

Method

• Preheat oven to 180C (fan forced)

  Cut the rhubarb into 2cm lengths, then quarter the strawberries. Mix together in a bowl. Add the sugar, vanilla paste and cornflour and toss until coated

  Spray two 6-hole Texas muffin pans well with oil. Using a 90mm circle cutter, cut 12 rounds of puff pastry. Gently place each round of puff pastry into the muffin pan, pushing gently to the bottom of the pan.

  Fill each pie base with the rhubarb and strawberry mixture – the mixture will drop as it bakes, so fill nice and full!

  With the remaining puff pastry, cut strips and create a lattice on top of each pie, gently pinching the ends on the edge of the pie bases. Brush the lattices with the whisked egg and sprinkle raw sugar over

  Bake for 30 minutes, until golden and mixture is bubbling. Remove from oven and carefully remove from the muffin trays onto a cooling rack. Removing while still warm will help stop the pies from sticking to the tin

  To make the Chantilly, place the cream, icing mixture and vanilla in a bowl and whisk until medium peaks

  Dust the pies with icing mixture and serve warm with Chantilly cream

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Greek Yoghurt Cake With Lemon, Thyme & Honey

Greek Yoghurt Cake With Lemon, Thyme & Honey

Recipe by Courtney Roulston

Ingredients

• 1 cup Jalna Greek yoghurt, plus extra to serve

  1 cup (250ml) Squeaky Gate extra virgin olive oil

  2 free-range eggs

  1 large lemon

  ¾ cup caster sugar

  2 cups self raising flour

  Pinch Coles sea salt flakes

  1/3 cup Coles honey

  1 tsp vanilla bean paste

  1 tbsp fresh thyme leaves

Method

• Preheat the oven to 180 degrees C. Grease and line a 20cm springform tin.

  Place the yoghurt, oil, eggs, half the lemon zest, half the lemon juice, and sugar in a large mixing bowl. Whisk to combine and dissolve the sugar.

  Sift in the flour and season with a pinch of sea salt. Gently fold flour through the mixture until you have a smooth batter.

  Pour into the prepared tin and bake for 50 minutes, or until cooked when tested with a wooden skewer. Allow to cool in the tin for 5 minutes.

  Place the remaining lemon zest, lemon juice, honey, vanilla, and thyme in a small pot over medium heat. Gently simmer to infuse. Remove the cake from the tin and place onto a serving plate. Drizzle with the honey and thyme mixture then slice and serve with a dollop of yoghurt on the side.

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Quince & Oat Crumble

Quince & Oat Crumble

Recipe by Louis Tikaram

Ingredients

• Poaching Liquid

  2.5 kg sugar

  2.5 L water

  4 orange peels

  8 star anise

  2 cassia bark

• Quince

  1 kg fresh quince

  Scoop of Jalna Greek vanilla yoghurt

  1 nutmeg

  1 orange

• Crumble

  200 g Coles soft butter

  80 g brown sugar

  40 g white sugar

  2 whole eggs

  150 g Red Tractor oats

  110 g flour

  1/4 tsp baking soda

  1/4 tsp baking powder

  1/4 tsp sea salt

Method

• Poaching the Quince

  In a large pot combine all the ingredients for the poaching liquid, stir well, and bring to a boil.

  Peel, core, and quarter the quince. Store them in acidulated water to prevent oxidation.

  Add the quince and poaching liquid to a deep braising tray. Cover with baking paper and foil.

  Cook for 2 hours at 140 degrees until the quince is soft and has a deep red colour. Allow to cool and store in the liquid.

  Beat the butter, sugar, and eggs until smooth using a KitchenAid with a paddle attachment.

  In a separate bowl, whisk together the dry ingredients, then beat them into the wet mixture.

  Spread the mixture on an oiled and lined sheet pan. Place another sheet on top and flatten evenly.

  Peel back the top layer of baking paper and bake for 15 minutes at 180 degrees Celsius.

  Allow to cool on the tray. Set aside for later.

• To Serve

  Break up the crumble and arrange it in individual serving bowls.

  Spoon the poached quince over the crumble, along with some of the spiced liquid.

  Add a scoop of vanilla yoghurt and garnish with freshly grated nutmeg and orange zest.

  Enjoy the delicious Poached Spiced Quince & Oat Crumble!

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Passionfruit Yoghurt Ice Cream

Passionfruit Yoghurt Ice Cream

Recipe by Courtney Roulston

Dietaries – gluten free
Serves – 4
Prep Time – 5 minutes, plus overnight freezing time

Ingredients

• 1 cup fresh passionfruit pulp, plus 3 whole passionfruit

  2 small ripe bananas, peeled, chopped

  1.5 cups Jalna vanilla yoghurt

Method

• Strain the seeds out of the passionfruit pulp then pour it into an ice cube tray. Add the sliced banana into an airtight container then place the passionfruit & banana into the freezer for at least 4 hours, or overnight to freeze completely.

  Place the yoghurt into the base of a food processor along with the frozen passionfruit & banana.

  Blitz until smooth and creamy, scraping down the sides occasionally to make sure there are no lumps. Stir through the pulp of 2 of the fresh passionfruit. Place back into the freezer for 30 minutes if the mixture needs freezing.

  Spoon into serving cups then top with extra fresh passionfruit. Store any extra ice cream in an airtight container and blitz again to loosen before serving.

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Apple Strudel

Apple Strudel

Recipe by Nichole Horvath

Ingredients

• 150g sultanas

  5 tbsp spiced rum

  5 Granny Smith apples

  ½ cup caster sugar

  1 tsp Coles ground cinnamon

  1 lemon, zest and juice

  1 tbsp spiced rum, extra

  150g unsalted butter, melted

  12 sheets filo pastry

  Cinnamon sugar, to dust

  Icing sugar, to serve

Method

• Preheat oven to 160C (fan forced)

  Place sultanas into a small saucepan and add just enough water to cover and the 5 tbsp spiced rum. Place over a medium heat and bring to a boil. Reduce to a simmer and allow to simmer until the sultanas are plump and have absorbed the water. Remove from heat, strain if needed and allow to cool slightly

  Peel and core the apples, cut into quarters and slice thinly. Place into a bowl and add the sugar, cinnamon, lemon zest and juice, the extra tablespoon of rum and the sultanas and toss until apples are fully coated and is well mixed

  Place down the first sheet of filo pastry and brush with melted butter. Add the next sheet of pastry, overlapping a third of the first sheet. Brush with butter. Place the third sheet of pastry below the first sheet, overlapping around an inch and brush with butter. Place the fourth piece of pastry overlapping the bottom on the second and the side of the third so there is now one large rectangle. Repeat with the remaining sheets of pastry, brushing each sheet with butter

  Place the apple mixture on the bottom third of the pastry, around an inch from the bottom and leaving space on the sides. Fold up the bottom, fold in the sides then roll into a tight log. Move onto a tray, with the seam on the bottom, brush with butter and sprinkle with cinnamon sugar

  Bake in oven for 40 minutes, until golden. Move onto a cooling rack and allow to cool for 10 minutes before slicing and serving. Dust with icing sugar and serve with vanilla ice cream.

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Lemon & Blueberry Yoghurt Muffins

Lemon & Blueberry Yoghurt Muffins

Recipe by Courtney Roulston

Serves – makes 12 muffins
Prep Time – 15 minutes
Cooking Time- 25 minutes

Ingredients

• 2 cups self raising flour

  1 tsp baking powder

  1/3 cup caster sugar

  Pinch Coles sea salt

  2 large eggs

  2/3 cup Squeaky Gate extra virgin olive oil

  1 cup Jalna Vanilla or Honey Greek yoghurt, plus 1.5 cups drained overnight to serve

  1/3 cup milk

  1 Lemon

  1.5 cups blueberries

Method

• Preheat the oven to 180 degrees C. Combine the flour, baking powder, sugar, and a pinch of salt in a bowl and stir together.

  In a separate bowl, whisk together the eggs, oil, yoghurt, milk, zest, and juice of ½ lemon until well combined. Fold the wet ingredients into the flour mixture until you have a smooth batter. Gently fold through 1 cup of the blueberries.

  Spoon the batter into muffin cases then bake for 20-25 minutes, or until golden and cooked through. Remove from the oven and allow to cool completely.

  Spread the drained yoghurt onto the top of the muffins then scatter with the remaining ½ cup of berries and finish with more lemon zest.

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Carrot Cake Oat Biscuits

Carrot Cake Oat Biscuits

Recipe by Courtney Roulston

Serves – 12-14 biscuits
Prep Time – 10 minutes, plus soaking time
Cooking Time – 15 minutes

Ingredients

• ¾ cup grated carrot (peeled first)

  1 cup Red Tractor instant oats

  ¾ cup wholemeal flour

  1/3 cup walnuts, chopped

  2 tsp baking powder

  1 heaped tsp Coles ground cinnamon

  Pinch of Coles sea salt

  60 g butter, melted

  1 large egg, room temperature

  1 tsp vanilla bean

  ½ cup maple syrup or honey

Method

• In a large mixing bowl, combine the oats, flour, walnuts, baking powder, cinnamon, and salt.

• In a separate jug, whisk the butter, egg, vanilla, and maple syrup then pour into the oat mixture. Stir until you have a thick batter then fold through the carrots until combined. Place the mixture into the refrigerator for 1 hour to chill.

• Drop 12-14 tablespoon-sized amounts of the biscuit mixture onto 2 lined oven trays and flatten slightly with the back of a spoon as they don't flatten much during baking.

• Bake for 15 minutes, or until golden and fragrant. Remove from the oven and allow to cool on the tray for 15 minutes before serving.

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Lemon, Blueberry & Ginger Cheesecake

Lemon, Blueberry & Ginger Cheesecake

Recipe by Courtney Roulston

Serves – 8
Prep Time – 20 minutes, plus setting time
Cooking Time – 10 minutes

Ingredients

• 200 g Granita biscuits

  90 g butter, melted

  1 tsp mixed spice

  ½ tsp Coles ground ginger

  2 x 250 g blocks Cream cheese, cubed

  2 x 395 g tins condensed milk

  2 tbsp ginger, finely grated

  Juice and zest of 3 large lemons

  2 cups blueberries

  2 tbsp Coles Finest maple syrup

Method

• Crush the biscuits into a fine powder in a food processor in batches. Place the crushed biscuits into a bowl then pour in the melted butter, mixed spice, and ginger. Stir until well combined then place the mixture into the base of a 23cm springform tin. Use the back of a spoon to pack the mixture down into an even layer. Set aside in the fridge while you prepare the filling.

  In an upright blender, place the cream cheese and condensed milk. Blitz to start the mixture combining. Place the grated ginger into a piece of clean kitchen towel and squeeze the juice out into the blender along with the lemon zest and juice. Blend for 1-2 minutes, or until the mixture is completely smooth.

  Pour half the cheesecake mixture into the tin and scatter in 1 cup of the blueberries. Pour the remaining filling in and smooth it over so it's even. Place the cheesecake into the fridge to set for 6 hours or overnight.

  Place the remaining blueberries into a small pot with the maple syrup over a medium heat. Bring up to a simmer and cook for 5 minutes, or until the mixture is glossy and bright purple. Allow the blueberry mixture to cool before placing on top of the cheesecake and slicing to serve.

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Berry Rice Pudding

Berry Rice Pudding

Recipe by Louis Tikaram

Ingredients

• 1 L Coles milk

  Zest of 1 orange

  Juice of 1 orange

  1 cinnamon quill

  140 g Arborio rice

  1 cup sugar

  8 strawberries, halved

  2/3 cup blueberries

  200 ml cloudy apple juice

  1 star anise

Method

• Place milk, orange zest, and cinnamon quill in a large pan over medium heat and bring to a simmer. Stir in rice and 1/4 cup sugar, then reduce the heat to low. Cook, stirring frequently, for 1 hour or until the rice is cooked through. Remove the pan from the heat. Discard the zest and cinnamon.

  Transfer the rice to a bowl and set aside to cool slightly.

  To poach the berries, combine the remaining ingredients in a pan over medium heat. Bring to a simmer, then reduce the heat to medium-low and cook for 10 minutes until thickened and glossy.

  Serve the rice pudding in individual dessert bowls, then top with poached berries and drizzle with the reduced syrup.

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Cherry, Pistachio, and Chocolate Semi Freddo

Cherry, Pistachio, and Chocolate Semi Freddo

Recipe by Michael Weldon

Serves – 4
Prep Time – 20 mins
Cook Time – 6 hrs freezing

Ingredients

• 150 g dried cherries, chopped

• 50 g glace cherries, halved

• ½ cup Marsala wine

• 3 egg whites

• ¾ cup caster sugar

• 300 ml cream

• ¼ tsp Coles nutmeg

• 150g ricotta, fresh from the cheese aisle

• 50 g roasted pistachios, chopped

• 50 g dark chocolate, chopped

Garnish

• 1 tbsp roasted pistachios

• ¼ cup glace cherries

• Dark chocolate flakes

Method

• In a small bowl, soak the cherries in Marsala for 6-12 hours.

• In the bowl of a stand mixer, whisk the egg whites until slightly fluffy, then add in the caster sugar and whip to stiff peaks. Ensure the sugar is fully mixed into the whites.

• In a separate bowl, whisk the cream to soft peaks. In another bowl, whisk the ricotta to break it up and make it as smooth as possible.

• Carefully fold the cream and ricotta into the egg whites. Then add the soaked cherries, pistachios, nutmeg, and chocolate, and fold through carefully.

• Line a bowl with cling wrap.

• Fill the bowl with the semifreddo mix and spread the top so it's flat. Place it into the freezer and freeze for at least 6 hours or until fully set.

• To serve, warm the side of the bowl with some warm water and turn out the pudding onto a serving plate. Top with extra cherries, pistachios, and dark chocolate flakes.

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Olive Oil Chocolate Mousse

Olive Oil Chocolate Mousse

Recipe by Michael Weldon

Serves - 4
Prep Time - 20 mins
Cook Time - 20 mins

Ingredients

• 300g 75% Dark Chocolate

• 1 cup Squeaky Gate olive oil

• 6 eggs, separated

• ½ cup caster sugar

• Sea salt

Method

• Melt the chocolate until smooth. Add the olive oil into the chocolate with a pinch of salt and fold until combined.

• Whisk the egg yolks and sugar until pale and fluffy. Whisk the egg whites to stiff peaks.

• Fold the yolks into the chocolate and oil. Gently fold the whites through the chocolate mixture.

• Spoon the mixture into ramekins. Place them into the fridge to set.

• Once set, serve with berries.

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Grilled Banana Sundae

Grilled Banana Sundae

Ingredients

• 1/3 cup coconut oil

• 180g Coles milk chocolate, chopped.

• 2 ripe bananas, unpeeled

• 2 scoops vanilla ice cream

• 2 scoops chocolate ice cream

• 10 fresh raspberries

• 4 Tbsp roasted and salted peanuts, roughly chopped

Method

• Preheat a grill or grill pan over medium-high heat.

• Add the bananas straight onto the grill and cook for 20 minutes turning till they go dark and soft.

• Melt chocolate and coconut oil together in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until melted and smooth. Cool for 10 minutes, but do not refrigerate.

• Remove the bananas from the grill and carefully peel on the plate ready to assemble.

• Top with ice cream around the grilled banana, a good drizzle of hot chocolate sauce, raspberries and a handful of peanuts.

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Strawberry Mille Feuille

Strawberry Mille Feuille

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 35-40 mins

Ingredients

• 4 Butter Puff sheets

Crème Patisserie

• 2 cups milk

• ½ cup sugar

• 3 tbsp cornflour

• 1 tsp Coles vanilla bean paste

• 4 Egg yolks

• 2 Punnets strawberries, cleaned and halved

• Icing sugar

Method

• Preheat an oven to 180°C.

• Lay sheets of puff pastry between baking paper. Place another tray over the top and bake for 20-25 minutes until the pastry is golden brown and crisp. Allow to cool then cut into 7.5 x 15cm rectangles.

• In a pot over medium heat, heat the milk and 1 tbsp vanilla bean paste until just below boiling.

• In a bowl, whisk together the sugar, eggs, and cornflour until they form stiff peaks.

• Pour half of the hot milk mixture into the egg mixture and mix together until combined. Add this mixture back to the rest of the milk in the pot and cook until thickened. Once thickened, cool the crème patisserie.

• To build, pipe the crème patisserie onto the base layer of pastry. Top with another sheet and then do another layer the same way. To finish the dish, layer the strawberries on the top of the mille-feuille.

• Dust with icing sugar before serving.

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Citrus and Almond Oil Cake

Citrus and Almond Oil Cake

Recipe By Courtney Roulston

Dietaries – Dairy-free
Serves – 8
Prep Time – 15 minutes
Cooking Time – 40 minutes plus cooling time

Ingredients

• 1 cup Squeaky Gate extra virgin olive oil, plus extra to line the pan

• 1 cup caster sugar + 1 tablespoon

• 1.5 cups self raising flour

• ¾ cup almond meal

• ½ tsp bicarbonate of soda

• Pinch of sea salt

• 2 tbsp Grand Marnier (optional)

• Zest and juice of 1 lemon (around 3 tablespoons)

• 2 tsp vanilla bean paste

• 3 Free-range eggs

• 1/3 cup flaked almonds

• Icing sugar to serve

• Coles dollop double cream or yoghurt to serve

Method

• Preheat the oven to 180 degrees C. Grease and line the base and sides of a spring form cake tin. Rub a little extra oil over the baking paper and roll 1 tablespoon of sugar on the inside of the tin to coat, tapping out any excess.

• In a large bowl, combine the flour, almond meal, bicarbonate of soda, and a pinch of salt and gently whisk to make sure there are no lumps. Stir together the Grand Marnier, lemon juice, lemon zest, and vanilla in a small bowl.

• Using a stand mixer, whisk together the eggs and sugar for 3-4 minutes, or until thick and pale. Leaving the beaters on high, slowly drizzle in the extra virgin olive oil in a steady stream until it is incorporated and the mixture thickens slightly.

• Reduce the beater's speed to slow then pour in the lemon juice mixture. Gently fold through the almond meal mixture until the batter is smooth. Pour into the prepared tin and top with a sprinkling of sugar and flaked almonds.

• Bake in the middle rack of the oven for 40 minutes, or until a skewer comes out clean when inserted into the middle of the cake. Allow the cake to cool for 15 minutes in the tin before removing.

• Cut the cake into wedges and dust with icing sugar before serving with yogurt or cream.

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Dark Choc, Berry & Pistachio Frozen Yoghurt Bark

Dark Choc, Berry & Pistachio Frozen Yoghurt Bark

Recipe By Courtney Roulston

Dietaries – Meat-free, gluten-free, vegetarian
Serves – 4 as a snack
Prep Time – 5 minutes
Cooking Time – 4 hours freezing time

Ingredients

• 2 cups Jalna vanilla yogurt

• 100g 70% dark chocolate

• 15 blueberries

• 15 raspberries

• 1/3 cup pistachio nuts, roughly chopped

Method

• Grease and line a flat oven tray with non-stick baking paper.

• Spread the yoghurt onto the paper in an even layer around 1cm thick.

• Melt the chocolate over a double boiler then drizzle over the yoghurt. Slice half the blueberries in half then scatter the yoghurt with whole blueberries, raspberries, and pistachio nuts.

• Place into the freezer for 4 hours, or until frozen solid. Break into rough pieces then serve immediately.

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Strawberry Chia Pudding

Strawberry Chia Pudding

Recipe By Courtney Roulston

Ingredients

• ½ cup chia seeds

• 1.5 cups almond milk

• 1 cup coconut milk

• 1 tsp vanilla bean paste

• 3 tbsp maple syrup, plus extra to serve

• 300 g strawberries, hulled

• 1 cup Greek yoghurt

• ¼ cup slivered almonds, toasted

Method

• Place the chia seeds, almond milk, coconut milk, vanilla and 2 tablespoons of maple syrup into a bowl and mix well until combined. Place the bowl into the refrigerator for 4 hours, or overnight to set.

• Cut half the strawberries into a rough dice and place them into a small saucepan over a medium heat with 2 tablespoons of water and remaining maple syrup. Bring up to a gentle simmer and cook for 5 minutes, or until they become jammy. Set aside to cool slightly.

• Place the chia pudding into serving bowls or glasses. Top with the strawberry jam mixture, yoghurt, remaining sliced fresh strawberries, toasted almonds and a drizzle of maple syrup before serving.

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Banana Blueberry Pancakes

Banana Blueberry Pancakes

Recipe By Lynton Tapp

Ingredients

• 2 cups Coles self raising flour

• 3 tbsp raw sugar

• pinch of salt

• 1 tsp baking powder

• 1/2 tsp all spice 

• 3 overripe bananas

• 1 cup of milk

• 1/2 cup of Jalna Greek-style yoghurt

• 2 tbs vegetable oil

• unsalted butter for cooking

• Jalna Greek-style yoghurt to serve

• 1 punnet of fresh blueberries

• Coles maple syrup

Method

• Start the recipe by sifting the self raising flour and baking powder into a large bowl, before adding a pinch of salt, the all spice and raw sugar. Set this bowl aside for now.

• In a seperate bowl add the bananas and mash with the back of a fork before adding the milk, yoghurt and vegetable oil. Add this mixture into the flour mix and gently fold the mix together using a spatula until just combined.

• Preheat a large non-stick pan over medium heat before adding a dollop of butter. Cover the base of the pan with the butter by swirling the pan. Now add your desired amount of pancake batter to the pan and cook for 2 minutes per side. You know when the pancake is ready to flip because you will start to see bubbles forming on the top side. Continue cooking the pancake batter following this process until you have made your desired amount, hopefully all of it, before placing the cooked pancakes onto a plate. Serve dolloped with Jalna yoghurt, fresh blueberries drizzled in maple syrup.

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Easy Strawberry Mousse

Easy Strawberry Mousse

Recipe By Courtney Roulston

Ingredients

• 300 g fresh strawberries, plus a few extra to garnish

• 1/3 cup caster sugar

• 300 g cold thickened cream

• 1 tsp vanilla bean paste

• 2 tbsp flaked almonds, toasted

Method

• Remove the hull from the strawberries and slice them in half. Place them into the jug of a stick blender with the caster sugar and blitz until they are a puree.

• Place the cold cream and vanilla bean into a bowl and whip until stiff peaks form.

• Place a few tablespoons of the puree into the base of serving glasses.

• Fold ½ cup of the strawberry puree through the cream until smooth.

• Divide the cream mixture into the serving glasses and top with a few extra sliced fresh strawberries and toasted almonds before serving. 

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Olive Oil, Pistachio & Cranberry Parfait

Olive Oil, Pistachio & Cranberry Parfait

Recipe By Michael Weldon

Ingredients

• 6 free range egg yolks

• ½ cup caster sugar

• 300 g Squeaky Gate extra virgin olive oil

• 600 g Coles Australian cream, whipped to soft peaks

• ¾ pack pistachios, roasted

• ¾ pack cranberries

Crumble

• 4 shortbread biscuits, crushed

• ¼ cup shaved coconut, toasted

• ¼ pack pistachios, roasted and chopped

• ¼ pack of cranberries, roasted and chopped

• 100 g butter

• ½ cup flour

Method

• In a bowl over a double boiler, whisk the egg yolks and sugar until light in colour and thick. Slowly pour in the olive oil and whisk until emulsified. Fold the whipped cream though the mixture in batches. Add in the pistachios and cranberries and gently fold through. Pour the mixture into a cling wrap lined cake tin and set in the fridge for at least 6 hours.

• Preheat an oven to 180 degrees (C).

• In a bowl, combine the crumble ingredients and rub together with fingers until the butter coats everything. Bake until lightly golden and toasted. Remove from the oven, cool and break into a crumble.

• Once the parfait is set, remove and slice with a hot knife. Serve the parfait topped with the crumble.

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