All posts in Recipes

Another delicious recipe idea: Cherry and chocolate Christmas pudding

Chocolate Christmas Pudding Recipe from the Capital Region Farmers Market in Canberra


  • 200g cherries, plus extra cherries, left whole, to decorate the pudding
  • 1 pear, peeled and grated
  • 100g raisins
  • 100g sultanas
  • 100ml brandy
  • 100g dark chocolate
  • 100g unsalted butter, plus 2 tbsp for greasing
  • 2 large eggs
  • 50g plain flour
  • 100g dark soft brown sugar
  • 1 tsp mixed spice
  • 1 tbsp cocoa powder
  • 50g fresh breadcrumbs


  • 100g dark chocolate
  • 120ml double cream, plus extra to serve
  • 2 tbsp golden syrup
  • 3 tbsp brandy


  1. Halve the cherries and combine with raisins, sultanas and brandy. Bring to the boil and leave for five minutes for fruit to plump up.
  2. Chop chocolate and butter. Add to fruit and stir to melt. Cool this for 15 minutes.
  3. Use the extra butter to grease the pudding moulds. Beat eggs together then add sifted flour, mixed spice and cocoa powder, and the sugar and breadcrumbs.
  4. Add ¼ tsp salt and the fruit. It should be fairly wet mixture.
  5. Cover with two layers of buttered foil. Place in a saucepan – use a saucer if necessary to lift pudding off the bottom of the saucepan and fill to halfway up the basin. Steam for 2 ½ hours. A skewer inserted should come out clean. You may need to top water up as it cooks.
  6. You can sore this for up to two months before eating. Reheat by steaming for 30 minutes.


  1. Bring the cream to the boil, remove from heat and add chopped chocolate, golden syrup and brandy.
  2. Serve pudding with chocolate sauce and cherries.

Rhubarb & Quinoa Trifle

Rhubarb & Quinoa Trifle


  • 800g rhubarb, cut into 4cm pieces
  • 100g caster sugar
  • Grated zest of one orange
  • 100g quinoa
  • 200ml cream

For the custard

  • 500ml milk
  • 6 egg yolks
  • 125g sugar
  • 50g flour
  • ½ vanilla pod

Put sugar, rhubarb, orange zest & 1 tbsp of water into a tray. Cover tightly with foil & bake with until soft but not falling apart. Cool.

To make the custard bring the milk to the boil with the scraped seeds & pod of the vanilla.

Meanwhile whisk the yolks flour & sugar together. When milk is boiled pour over yolk mixture while whisking.

Return to the pan and bring to the boil. Stir constantly to prevent it sticking. Simmer for 3-4 minutes. Pour into a container to cool, covering with cling wrap on the surface to prevent a skin forming.

Cover quinoa with water and bring to the boil. Simmer until tender. Drain.

When custard is cooled, whisk until light. Add 100ml cream and whisk again. Whip remaining cream until soft peak.

Layer quinoa, rhubarb and custard, topping with a dollop of cream. Garnish with berries and mint if desired.

Prepared by
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
Rhubarb & Quinoa Trifle

For further information on courses in culinary
visit phone (02) 6207 3188 or

Chocolate Brownie

Chocolate Brownie 


  • 180 grams butter
  • 2 cup(s) caster Sugar
  • 0.75 cup(s) good quality cocoa
  • 3 Eggs (lightly beaten)
  • 1.5 cup(s) self-raising flour
  • 1 teaspoon(s) vanilla essence
  • 250 grams good quality chocolate (milk, dark, or both), chopped into small pieces
  • 1 cup(s) chopped walnuts
  • 1 handful(s) icing sugar for dusting



Preheat oven at 170°C

Melt butter in sauté pan over low- medium heat, remove pan from heat.

Stir in sugar, cocoa, eggs, flour and vanilla, mix well.

Stir through chocolate pieces and walnuts, spread mixture evenly over pan.

Bake for 25 minutes (no lid). The brownies will seem quite soft, but they will firm up as they cool.

Remove from oven and allow to cool 5 minutes. Run spatula around edge, invert onto a splatter guard and allow cooling for a further 5 minutes on wire racks.

Cut into square pieces, lightly dust with icing sugar and serve warm with vanilla ice-cream.

For further information on courses in culinary visit phone (02) 6207 3188 or email

Prepared by

Ivonne Nathan

Culinary Skills Teacher

Trade Skills and Vocational Learning

Canberra Institute of Technology

Brandy Brulee with Cherry Compot

Brandy Brulee with Cherry compot

Recipe by Ivonne Nathan of forchefs

• 500g cherries, pitted to give 300g, halved
• ½ 1tsp vanilla essence
• 110g sugar
• 2 tsp arrowroot

• 6 egg yolks
• 100g sugar
• 30ml brandy
• 170ml milk
• 470ml cream

– Put cherries, vanilla, sugar & 2 tbsp water into a pan. Bring gently to a simmer and stir to dissolve sugar. Simmer for 5 or 6 minutes until slightly thickened.
– Take 1 tbsp liquid from the pan and mix with the arrowroot to form a paste. Add this back in and bring back to the boil. Simmer for 2 minutes then divide it among the ramekins or oven proof glasses. Chill until set.
– Preheat oven to 120C
– Whisk sugar, yolks and brandy together. Pour cream & milk in and combine well. Strain and pour into moulds.
– Place in a tray and fill with hot water 2/3 up the sides. Cover with loosely with foil and bake for 30 min or until custards have set
– Cool, then sprinkle with a little caster sugar and use torch to make the toffee crust

Ivonne Nathan

Forchefs Trainer 

 M 0448 975 478  E    

Sticky Honey Figs in Cinnamon & Yoghurt

Recipe by Michaela Uren of For Chefs


  • 8 ripe figs
  • Knob of butter
  • 4 tbs clear honey
  • Handful of shelled pistachio nuts
  • 1 tsp ground cinnamon
  • Mascarpone or Greek Yoghurt, to serve


– Heat grill to medium high.
– Cut a deep cross in the top of each fig then ease the top apart.
– Sit the figs in a baking dish and drop a small piece of the butter into the centre of
each fruit.
– Drizzle the honey over the figs, then sprinkle with the nuts and cinnamon.
– Grill for 5 minutes until figs are softened and the honey and butter make a sticky
sauce in the bottom of the dish.
– Serve warm, with dollops of Greek yoghurt or Mascarpone.

Fig Cracked Pepper and Goats Cheese Tart Tar Tin

Recipe by Daniel Hurley of For Chefs


  • 10g butter
  • 8 Figs, halved
  • ½ cup Castor sugar
  • 100ml water
  • 1 sheet frozen puff pastry, partially thawed
  • Goats cheese – to serve
  • Cracked pepper


– Preheat oven to 220°C (200°C fan-forced).
– Make a caramel with the sugar and a little water and remove from heat once the desired colour has been reached.
– Melt in the butter.
– Place the halved figs over the base of the pan.
– Cut a round from the pastry to fit over the layered figs, tucking in at the edge.
– Bake for 12-15 minutes or until golden and puffed.
– Stand in the pan for 5 minutes.
– Turn out onto a plate.
– Sprinkle goat’s cheese and cracked pepper over the top to serve.

Avocado Chocolate Mousse with a Fig, Strawberry & Mint Tian

Avocado chocolate mousse with a fig, strawberry & mint tian

Recipe by Daniel Hurley of For Chefs


  • 4x soft avocados, cut in half, seed removed
  • 1 cup dates soaked in ¼ cup water
  • ½ cup maple syrup
  • ½ tsp vanilla
  • 1/3 cup cocoa or carob powder
  • 1 punnet strawberries
  • ½ bunch mint
  • 3 figs
  • Pink peppercorns
  • Honey


– Blend the dates, maple syrup and vanilla.
– Add the avocado flesh and cocoa powder.
– Process until creamy.
– Place in the fridge until set.

For the Tian

– Dice the strawberries and figs, add a little honey.
– Crack in the pink peppercorns and finely sliced mint.
– Mix to incorporate the flavours.
– Pack in a mould, ready for service.

Spiced Creme Anglaise

Recipe by Michaela Uren of Forchefs


  • 500ml whole milk
  • 500ml double cream
  • 100g caster sugar
  • 2 vanilla pod, split
  • 10 large free range egg yolks
  • Nutmeg to taste


– Put the milk, double cream and 1 tbsp of the sugar into a heavy based saucepan. Scrape the seeds from the vanilla pod and add them to the pan. Heat until almost simmering. Then take off the heat.
– Meanwhile, in a large bowl, beat the egg yolks with the remaining sugar until creamy.
– Gradually pour the hot creamy milk onto the sugary yolks, whisking as you do so. Strain the mixture through a fine sieve into a clean pan.
– Stir the mixture over a low heat until the custard thickens enough to thinly coat the back
of a spoon. Do not allow the mixture to boil as it will curdle.
– Remove from the heat and strain the custard again through a fine sieve into a cold bowl
(unless you are serving it hot right away). Leave to cool, stirring occasionally to prevent a skin from forming.

Humble Cherry, Ginger & Stone Fruit Crumble

Recipe by Daniel Hurley of Forchefs


  • 300g Fresh cherries
  • 500g Stone fruit Peach, Nectarine
  • 160 g Plain Flour
  • 250g Sugar (adjust to taste)
  • 80g Softened Butter
  • Grated Ginger to taste
  • 100g Coconut
  • 100g Oats or Cornflakes


– Remove seeds from the cherries and stone fruits.
– Cut into small bite size pieces.
– Dissolve sugar in some water to make a stock syrup.
– Place fruit into the syrup and cook out until softened.
– Place into a baking dish ready for baking.
– Meanwhile, for your crumble topping, use your fingers to lightly rub the flour into the butter till the mixture resembles fine crumbs.
– Stir in the oats, the rest of the sugar and the ginger and coconut (You can make the topping in a food processor. Just whack in the flour, butter, sugar and ginger and whizz up. Add the oats and coconut for the last 10 seconds).
– Sprinkle the topping over the fruit and bake for 40–45 minutes, or until the fruit is bubbling up and the topping is golden.