Almond & Mandarin Cake
This one is easy peasy! It takes a little bit of time to boil the mandarins but you don’t need to be actively cooking at that point.Â
Spinach & fig salad with balsamic vinaigrette
This super simple yet elegant and impressive salad makes such a nice change as a side dish. It's perfect as part of a BBQ as a light and refreshing early Autumn salad.Â
It's best made just before serving so the figs and avocado don't brown.Â
Make a serving for 2 or increase quantities to feed a crowd.
Ingredients (serves 2)
Salad
- 2 large handfuls fresh spinach
- 4 figs cut in half
- 1 small avocado pitted and sliced
- â…“ cup walnuts
- ¼ cup red onion chopped
Vinaigrette
- ½ cup extra-virgin olive oil
- ÂĽ cup balsamic vinegar
- 1-2 cloves garlic minced
- 1 tablespoon Dijon mustard
- 1 teaspoon maple syrup
- salt and pepper to taste
Method
-
In a small blender combine the ingredients for the Balsamic Vinaigrette and set aside.
-
Roast the walnuts at 200 degrees for 5-7 minutes, until lightly brown. Remove from the oven and let cool.
-
Divide spinach between two plates (or place it all on to a platter) and top with the remaining salad ingredients. Serve immediately with Balsamic Vinaigrette
Enjoy!
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The BBG Rewards Club - everything you need to know about our loyalty club
t's easy to earn BBG reward points - and earning points means more free deliveries! Hurrah!
Spotlight on: The Baroutsis family of Grandma's Pantry
This week, we caught up with the Bayside's Royal Family of wholefoods purveyors - Peter, Janine and Chloe Baroutsis of Grandma's Pantry Online.
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We talked about heaps of interesting stuff - from how they came to own GPO, how they came to specialise in allergen-sensitive food items, to how they made the difficult but necessary shift from a popular bricks and mortar store in Capalaba to a wholly online store.
Spotlight on: Barratt's Bakery
We recently had a chat with renowned Redlands character, Jason Barratt, owner and Chief Baker of Barratt's Bakery, about his journey from apprentice to business owner, and some of his favourite items to bake... and eat!
Baking with kids: Unicorn Poop Iced Gem Cookies
Yes, you read that correctly -Â UNICORNÂ POOPÂ ICED GEM COOKIES!
Here's a great, fun recipe to make either with kids, or for kids.Â
Obviously, the level of difficulty depends on whether the kids are involved or not! ;-)
Spotlight on: Danny Preston of Bay Gourmet Meats
This week we grabbed a minute with Danny Preston of Bay Gourmet Meats to ask him a thing or two about his premium meat and ready to cook meals, to get to the bottom of why his entire offering is so darn tempting!
Spotlight on: Cleveland Fruit Barn and legendary fruiterer, Joe Guglielmino
We caught up with Joe from Cleveland Fruit Barn about his 35 years of experience in the fresh produce industry, his passion for visiting the markets each morning to hand-pick the very best quality fruit and veg and his love of a good fruit pun! (who doesn't, right?!) Yes Joe, you do have a lovely bunch of coconuts.
Welcome to the shop local club!
Here's to shopping at our wonderful local independent stores, celebrating good old-fashioned service and supporting our community.