Recipes & food styling: Kerrie Worner Styling: Imogene Abady Photography: Nicky Ryan

Mushrooms in verjuice with sourdough
Serves 4

 Ingredients:

200g button mushrooms
200g swiss brown mushrooms
100g oyster mushrooms
50g enoki mushrooms
50g Lurpak butter with crushed garlic
2 tbsp olive oil
5 sprigs lemon thyme
1/2 cup Anchor verjuice
1/4 cup Bulla cooking cream
Salt and cracked black pepper
8 slices sourdough bread, toasted

1. Thinly slice button and Swiss brown mushrooms. Cut large oyster mushrooms in half. Trim the ends of enoki mushrooms and keep in small bunches.
2. Heat butter and oil in a large non-stick frying pan over a medium heat until butter is foaming. Add button and Swiss brown mushrooms and lemon thyme sprigs and cook, stirring for 5 minutes until soft.
3. Add oyster and enoki mushrooms and cook for a further 2 minutes. Add verjuice and cream and cook, stirring for 2 minutes. Season with salt and pepper and serve with toasted sourdough bread. 

Chipolatas with proscuitto, onion gravy & mash
Serves 4

 

Ingredients:

1.5kg sebago potatoes, peeled and chopped
1/4 cup olive oil
80g butter
1 large brown onion, thinly sliced
1 tbsp plain flour
1 cup Campbell's Real beef stock
2 tbsp Beerenberg barbecue sauce
500g Peppercorn Food Company
extra-lean beef chipolata sausages
8 slices prosciutto
1 bunch sage
Olive oil cooking spray
3/4 cup pouring cream or milk
Salt and cracked black pepper

1. Cook potatoes in a saucepan of boiling water until tender. Heat oil and half the butter in a large heavy-based pan over a medium heat. Add onion and cook for 5 minutes until soft.
2. Add flour and cook, stirring for 2 minutes. Remove from the heat and add ¼ cup of stock. Stir until mixture forms a thick paste. Gradually add remaining stock, stirring until smooth. Return to the heat and stir in barbecue sauce. Bring to a simmer and stir for 5 minutes or until thick.
3. Cut prosciutto in half lengthways. Wrap each chipolata in a piece of prosciutto with a sage leaf. Spray a non-stick frying pan with oil and put over a medium heat. Cook chipolatas for 10-12 minutes, turning occasionally until cooked in the centre.
4. Drain and mash potatoes with remaining butter and enough cream for a thick, smooth consistency. Season with salt and pepper. Put a large spoonful of mashed potato into each bowl, make a well in the centre and pour in onion gravy. Serve with chipolatas on the side.

Chai hot chocolate
Serves 4

Ingredients:

1.1 ltr Pura Gold extra creamy milk
4 star anise
5 Twinings ‘Origins' Chai tea bags
100g Lindt ‘Excellence' Orange Intense
dark chocolate
4 cinnamon sticks

1. Heat milk with star anise in a saucepan until hot but not simmering. Drop tea bags into hot milk and infuse for 5 minutes. Remove, squeeze and discard tea bags.
2. Break chocolate into pieces and put into a heatproof bowl. Pour over hot milk and allow to stand for 1 minute. Stir with a spoon until chocolate has melted. Strain into a jug and pour into mugs. Serve immediately
with cinnamon sticks to stir; this will also infuse the chocolate with cinnamon.

Upside-down pear and rhubarb crumble
Serves 4

Ingredients: 

1 bunch rhubarb
4 pears
1/4 cup Queen's natural vanilla essence
1/3 cup sugar
1/3 cup water
1/4 cup raw sugar
1/2 cup self-raising flour
1 cup Carman's original fruit-free muesli
60g unsalted butter, chopped
Whipped cream, to serve

1. Preheat the oven to 200°C. Cover two oven trays with baking paper. Trim the ends of rhubarb then cut into 5cm lengths and spread out on an oven tray. Cut pears into quarters and remove core. Cut quarters in half again, lengthways and spread out onto tray.
2. Sprinkle vanilla essence, sugar and water evenly over fruit. Roast for 12 minutes until rhubarb is soft. Remove rhubarb and continue to roast pears for 8 minutes.
3. Put raw sugar, flour and muesli in a bowl and stir to combine. Rub butter in with your fingertips until mixture resembles coarse bread crumbs. Spoon fruit evenly between 4 x 1 cup capacity ovenproof bowls and sprinkle with crumble mixture. Bake for 20 minutes until golden. Invert onto plates and serve warm with whipped cream.