Recipes

Recipe: Raw matcha cheesecake

By Lisa Roukin, June 1, 2016

A dairy-free cheesecake that is high in proteins and antioxidants.

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Classic ahi poke

By Jordan Sclare, May 27, 2016

Salmon can be used instead of the tuna, and combines well with the Asian fruit.

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Asparagus and red onion frittata

By Silvia Nacamulli, May 27, 2016

This is a great brunch dish with a fresh salad. I like to finely chop most of the asparagus to get their full flavour out and leave just a few ones whole for decoration. The red onion marries perfectly with the cheese and mustard filling.

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Asparagus and quinoa salad

By Lisa Roukin, May 27, 2016

Spring green salad with a taste of the ocean, enhanced by the mara seaweed, which comes from the Scottish coastline.

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Shally Tucker’s baked asparagus with crisps

May 19, 2016

JC food is loving a new cookery book, The Social Kitchen, produced by Dani Tucker and her family, of recipes written by her late mother Shally Tucker.The Tuckers published the book to raise money for charity, Dermatrust, which supports people with skin diseases, like the ones Shally suffered from.

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Shally Tucker’s Spinach and strawberry salad

May 19, 2016

After a trip to Los Angeles, we noticed that mom was serving a salad on a plate that looked remarkably similar to one we'd had at our hotel. We remembered that she'd admired the fancy flower-printed plate.

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Shally Tucker’s Mascarpone cheesecake

May 19, 2016

This is a great-tasting cheesecake.

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Lemon mousse

By Olivia Wollenberg, May 13, 2016

This recipe is truly unique. The lemon comes through so strongly in this mousse and is incredibly refreshing. It is a perfect dessert to serve after a really flavoursome meal as it helps to clear the palate.

Serves 8

Ingredients

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Peach crumble

By Olivia Wollenberg, May 13, 2016

In the summer of 2015, I introduced a limited edition peach crumble to the stores. It did so well, and customers were so sad to learn it was only available for a short time, that I've decided to share a slightly altered recipe here. This crumble topping is nut free, which makes it slightly lighter.

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Raw chocolate gooey lava cake

By Olivia Wollenberg, May 13, 2016

In previous years, if a restaurant served chocolate fondant as a dessert, I would always choose it.

The sensation of breaking into a domed pudding with a spoon and seeing chocolate sauce oozing out never got old.

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