It's always nice to shake things up at Christmas with a new cocktail for you & your guests to enjoy. Cassie from Firecracker takes us through this delicious Blackberry Bramble recipe, using gin from Four Pillars and fresh berries.
What you will need:
60mls Ounces Four Pillars Gin (can do this as a single pour)
30mls Blackberry Liquor
30mls ginger cordial or syrup
A dash of Tonic or soda water
Lemon slice for garnish
3-5 fresh blackberries for garnish
Square ice block or 3 ice cubes
Add ice to glass, then add gin, blackberry liqueur and ginger syrup. Top with tonic or soda water and garnish with lemon slice and blackberries (fresh is best but you can use frozen)
Serves 4 | 45 Minutes
We are thrilled to be partnering with Chef Reuben Davis to bring you a 2 recipe series this Summer. Reuben has worked alongside some of the most celebrated and accoladed chefs in the world. From working in Michelin star restaurants, to creating food for his family and friends - his passion for food shines through his creations.
Chef Reuben's Grass Fed T-bone Steak recipe with an Anchovy Salsa Verde, finished with 'THE BEST' tomato salad is perfect for when want to impress your guests this summer but you don't want to spend hours in the kitchen. Using our organic beef from right here in Victoria, and fresh vegetables from our online market store. Take our word for it, this recipe is a crowd favourite!
From Hagen's:
Steak 1x 750 gram T-Bone
For the Salsa Verde
1 banana shallot
50 gram pickled jalapenos
50 grams capers in brine drained
1 tin Ortiz anchovy
2 cloves garlic
120 ml red wine vinegar
½ bunch parsley flat leaf
½ bunch of coriander
½ bunch mint
220 ml olive oil
Flake salt pinch
For the tomato salad
8 X Good quality Ripe truss/Roma tomatoes
1 banana shallot
200 ml x Extra virgin olive oil
100 ml x Red wine vinegar
½ bunch green basil
½ bunch thyme
50 gram Capers
Method