Dinner

Ingredients: 1/4 cup Iron Bark Honey 2 tbsp olive oil 700g boneless, skinless chicken thighs 1 tsp chili powder 1 tsp ground cumin 1 tsp paprika 1/2 tsp onion powder 1 1/2 tsp salt 1 1/2 tsp pepper 2 chipotle peppers (from a can, packed in adobo sauce) 1 tbsp adobo sauce (from chipotle peppers c...

Ingredients: 1 tsp Local Flora Honey 1 1/4 cups - warm water 2 tsp yeast 2 tbsp Pure Peninsula Olive Oil (Sold at the Farm shop) 2 tsp salt 3 1/2 to 4 cups all-purpose flour, or more as needed   Method: Combine 1/4 cup of the warm water, yeast and honey in a large bowl. Stir to blend. Cover t...

Serves 20 Ingredients: 2/3 cup Red Gum Honey 1/2 cup brown sugar 1 tablespoon Dijon mustard 1 whole leg ham, on the bone (roughly 8kg) Whole cloves (to stud)   Method: Preheat oven to 170°c. Line a large roasting dish with baking paper.  Mix the sugar, Red Gum Honey and mustard in a bowl until...

Ingredients: 500g chicken breast/tofu (cut)   1 red/yellow capsicum (cut into strips) 1 bunch of broccolini (chopped) 1 carrot (cut into strips) 1 tbsp peanut oil 900g noodles  1 tbsp of sesame seeds (garnish) Sauce: 1/3 cup Eucalyptus Honey 1/3 cup soy sauce 2 gloves of garlic (chopped) 1 ...

Ingredients: 1kg Chicken Thighs, bone-in 1 tsp Paprika 1 tsp Dried Ginger 1 tsp Dried Oregano 1 tsp Dried Thyme 2 tsps. Salt Marinade: 3 tbsp Pure Peninsula Clover Honey 2 tbsp Lemon Juice, freshly squeezed 3 Garlic Cloves 5 tbsp Extra Virgin Olive Oil Method: Prepare the spice seasoning ...

Ingredients: 1/2 cup Pure Peninsula Stringy Bark Honey 2kg boneless roast pork shoulder 2 tbs extra virgin olive oil 1 tsp sea salt flakes 3 pink lady apples, cored and sliced thinly 5 tbs butter 5 sprigs thyme 1tsp ground cinnamon   Method: Preheat oven to 240°C/220°C fan-forced. Remove po...