Cooking Demo

Glamping Christmas Cooking Demo




Serves 4

4 slices ciabatta

4 tomatoes, de-seeded and diced

1/2 cup fresh basil, chopped

1 tablespoon basil pesto

Olive oil, 2 tablespoons

150g fresh mozzarella, sliced

balsamic vinegar glaze

salt & pepper

Toast ciabatta, toss together tomato, basil pesto and olive oil, season with salt and pepper.

Place ciabatta on a plate, place tomatoes on top, add a few slices of mozzarella.

Drizzle balsamic glaze over the mozzarella, sprinkle chopped basil over top.

Salmon fillet & salsa verde

400g salmon, cut into 4 portions

3 cloves garlic, crushed

1 tablespoon thyme, chopped

1 lemon, zest only

2 tablespoons, olive oil

salt & pepper 

Mix all marinade together, toss the salmon through the mixture. 

Allow to sit for 2 hours or overnight in the refrigerator.

Grill salmon on the BBQ and serve with salsa verde.

Salsa Verde


100ml olive oil

10g peeled garlic

100g Italian parsley

50g mint

50g basil

25ml white wine vinegar


Blend all ingredients together in a food processor, to form a smooth paste. Refrigerate until needed.

Chicken skewers & cranberry sauce

400g chicken tenderloins

3 cloves garlic, crushed

1 tablespoon thyme, chopped

1 lemon, zest only

2 tablespoons, olive oil

salt & pepper 

bamboo skewers

Mix all marinade together, toss the chicken through the mixture. 

Thread chicken onto skewers, allow to sit for 2 hours or overnight in the refrigerator.

Grill on the BBQ and serve with cranberry sauce.

Cranberry sauce

500g frozen cranberries

1 cup sugar

1 vanilla pod cut and scraped

1 orange, zest and juiced

Place all ingredients into a pot, bring to the boil to dissolve sugar.

Allow to simmer for 15-20 minutes, remove from the heat, allow to cool.

Blend in the food processor until smooth and add some water if it is too thick.


Wild rocket, blue cheese, poached pear, candied walnut

rosemary caramel dressing

4 cups wild rocket

100g blue cheese, cubed or crumbled


Place wild rocket into a bowl, add prepared pear, walnuts and blue cheese to the bowl.


Generously drizzle with rosemary caramel. 


Candied walnuts


1 cup of walnut halves

400g cane sugar

800 ml water


Heat the water and sugar in a pot to dissolve the sugar, add the walnuts and gently simmer for an hour or so or until the walnuts are translucent. If the sugar syrup starts to get too thick add a little more water.


Drain off the liquid and spread walnuts over a tray and allow the walnuts to air dry for a couple of hours.


Deep fry the walnuts @140c for 3 to 5 minutes or until nice and golden, allow to cool completely and keep in an air tight container until required

Poached Pear


1 large pear

100g cane sugar

100ml water

Half vanilla pod cut & scraped


Peel the pear, top and tail, cut into 4 quarters, remove the core using small sharp knife

Place all ingredients into a small pot and bring to boil, gently simmer for 10 to 15 minutes or until pear is tender but not too soft.

Allow to cool in the liquid, keep in refrigerator until required.


Rosemary Caramel


120g cane sugar

60ml water

2 sticks of rosemary


Place the sugar into a small pot, bring to the boil and cook until sugar caramelises, a light caramel colour.


Add the rosemary sticks into the caramel, allow to cool for 10 minutes.


Add another 100ml of water to the pot and place back on the heat, bring to the boil, then remove from the heat, allow to cool and then strain. Set aside until required.

Beetroot, quinoa, orange, feta & pomegranate dressing



Pomegranate dressing

Orange segments, sliced

Pickled red onion

Feta, crumbled


Place all prepared ingredients (following recipes as follows) together in a bowl, garnish with orange, feta and pickled onion.



2 large whole beetroot

150 ml red wine vinegar

1 bay leaf

2 sprigs fresh thyme

Sea salt

Water to cover


Place the beetroot, vinegar and salt into a medium sized pot, cover with water and bring a boil, simmer for approximately 1 hour or until tender.


Remove from the cooking liquid and allow to cool, peel skin off under running water, discard cooking liquid

Dice the beetroot into 2cm cubes and refrigerate until required


Make the following components-quinoa, pomegranate dressing, pickled red onion, ready to place in a bowl together.




1 cup Quinoa




Place the water and salt into a medium sized pot and bring to a boil, add the quinoa and cook for about 12 minutes or puffed up and fluffy


Pour mixture into a sieve and run under cold water to cool down, allow excess water to drain off and keep in the refrigerator until needed



Pomegranate dressing


50ml pomegranate molasses

100ml red wine vinegar

300ml olive oil

​1 tsp Dijon mustard

1 orange, zest and juice

1 tsp sugar (optional)

Salt and pepper


Add together the molasses, red wine vinegar, mustard and orange juice and zest mix through and then add the olive oil slowly while whisking together. Season with sugar, salt and pepper.


Pickled red onion


1 red onion

1 tbsp yellow mustard seeds

200ml white wine vinegar

200ml water

200g caster sugar


Thinly slice the red onion on a mandolin into rings.


Place the rest of the ingredients into a pot and bring to a boil, add the onion rings to the pickle solution, simmer for five minutes.


Allow to cool and then refrigerate until needed.

Baby potato salad with crispy pancetta, spring onion and turmeric mayo


500g baby potatoes

8 slices pancetta

Small bunch spring onions



Salt and pepper


Boil potatoes in salted water, cook until tender approximately 20 minutes. Remove from water and allow to cool, best done the day before.


Lay pancetta in between baking paper, between two flat trays. Bake at 180 degrees for 10-12 minutes, or until crispy and golden, set aside.


Mix turmeric into mayonnaise, add enough to add colour and flavour, and thinly slice spring onions and set aside.


Cut the cooled baby potatoes into halves or quarters, place into a mixing bowl and add turmeric mayo, season with salt and pepper.


Mix through the spring onions, saving a handful to garnish, place into serving bowl break pieces of pancetta and garnish, add spring onions on top of salad.

Vanilla Fromage Blanc, diced strawberries, brandy snap, crushed meringue

Strawberries with vanilla syrup

200g strawberries, diced

150ml water

150g caster sugar

1/2 lemon, juice

1/2 vanilla pod, cut & scraped

Place all ingredients into a pot, bring to the boil to dissolve the sugar.

Allow to cool completely before adding the diced strawberries.


Fromage Blanc

60g mascarpone

40g crème fraiche

1 vanilla bean cut and scraped

50g caster sugar

100ml lightly whipped cream

50g plain sweetened yoghurt


Combine mascarpone, crème fraiche, vanilla seeds and sugar.


Fold the cream and yoghurt into the mascarpone mix.


Divide evenly into 4 portions and spoon into the muslin squares, bring the corners together to form balls and place into refrigerator overnight, allowing balls to become firm.



Glass Biscuit


310g butter

310g icing sugar

85g liquid glucose

170g flour


Cream butter and icing sugar, mix in the liquid glucose -heating the glucose in the microwave first will make it easier to mix in.


Mix through the flour and spread the mix very thinly onto trays with baking paper. 


Bake until golden brown, at 180c for approximately 7 minutes. Allow to cool before using.

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