Ingredients

• 6 to 8 fillets of Fish
• 4 Bread Crusts
• ½ Teaspoon Kaffir Lime Zest
• 1 Tablespoon Kaffir Lime Juice
• 2 whole Chillies, finely chopped (with seeds)
• ½ Teaspoon Fennel Seeds, ground
• 2 Tablespoons Parmesan Cheese, grated
• 1-2 Tablespoons of Extra Virgin Olive Oil
• Dijonaise Mustard

Instructions

1. Place Bread crusts, Kaffir Lime zest, Lime juice, finely chopped Chillies, ground Fennel Seeds and Parmesan Cheese in food processor and blend together.
2. Slowly add Olive Oil until mixture starts to form lumps.
3. Spread Dijonaise Mustard over fish fillets.
4. Spread crumb mixture over Dijonaise Mustard.
5. Bake at 180°C, until fish is almost cooked.
6. Grill until crumb mixture is golden and crispy.

Ingredients

• 1kg pumpkin or butternut squash, peeled, seeded and cubed
• 10 Kaffir Lime Leaves
• 7 cardamon pods, seeds removed and crushed
• 2 Teaspoons fresh ginger
• 4 large cloves of garlic, crushed
• 3 teaspoons ground coriander
• ½ teaspoon tumeric
• 1 cup tomato pulp
• 1 cup coconut cream
• 1½ cups of water
• 2 tablespoons Sweet Chili & Kaffir Lime Sauce
• 1 cup cooked chickpeas
• 1 handful of fresh spinach, torn
• 1 handful of fresh basil
• 1 teaspoon sea salt
• Black pepper to taste

Instructions

1. Bake pumpkin/squash in 220° oven until tender (approx. 35 minutes).
2. Meanwhile, put all other ingredients into pot except the spinach, basil, and chickpeas.
3. Gently simmer over low heat for 20 minutes.
4. Add the chickpeas and turn off the heat.
5. Remove the kaffir lime leaves.
6. Add the cooked pumpkin/squash and spinach, and mix.
7. Add a little more water if the mixture is too thick.
8. Garnish with basil and serve with rice (optional).

Ingredients

• 6 stalks Rhubarb, chopped into 1cm slices
• 4 Feijoas, peeled and chopped into slices
• 2 Apples, peeled, cored and chopped into slices
• ¾ Cup Flour
• ¾ Cup Rolled Oats
• ¾ Cup Coconut
• ¾ Cup Brown Sugar
• ½ Teaspoon Cinnamon
• ½ Teaspoon Nutmeg
• ½ Teaspoon Allspice
• 150g Butter, melted

Instructions

1. Put Rhubarb, Feijoas, and Apples into a 1.5 litre capacity microwave proof bowl.
2. Add Sugar and stir to coat.
3. Microwave for 3 minutes, stir then microwave for another 3 minutes.
4. Combine Flour, Rolled Oats, Coconut, Brown Sugar, Cinnamon, Nutmeg and Allspice in a bowl.
5. Add melted Butter to combine.
6. Spread crumble topping evenly over mixture.
7. Microwave for another 3 minutes.
8. Grill in oven until crumb mixture is crispy.

Ingredients

• 1 Cup Feijoas, peeled and chopped
• 1 Cup Water, boiling
• 1 Cup Sugar
• 50g Butter
• 1 Egg
• 2 Cups Flour
• 4 Teaspoons Baking Powder
• 1 Teaspoon Baking Soda

Instructions

1. Put Feijoas, Water, Sugar and Butter into a fairly large saucepan and bring to the boil, then simmer for about 5 minutes.
2. Let mixture cool down until it is warm.
3. Beat in Egg, Flour, Baking Powder and Baking Soda.
4. Pour into a loaf tin or muffin pans.
5. Bake at 180°C for 40 to 50 minutes for the loaf or 15 to 20 minutes for the muffins.