with crisp skin wafer, kefir labneh, watermelon, cress salad with pickled rind Serves 4 Confit Salmon 1 cup Canola oil 1 cup Extra Virgin olive oil 1 Bay leaf 2 sprigs Fresh thyme Zest of 1 Lemon 1 tsp Black peppercorns ½ tsp Sea salt 4 Salmon fillets, skin on (approx. 100g each) Preheat oven to
Caramelised onions 10 Brown onions, peeled, thinly sliced 100g Unsalted butter Salt flakes to taste 4 tbsp Balsamic vinegar Method 1. In a large saucepan over a medium heat, add butter and melt, next add sliced onions and stir well. 2. Reduce the heat slightly and continue to cook slowly until onions
with preserved lemon, smoked eggplant kefir Makes 60-20 dolmas 500g Lamb mince ½ cup uncooked Long grain rice ¼ cup Extra virgin olive oil 2 tbsp Fresh mint leaves, finely chopped 2 tbsp Dried currants 2 tbsp pine nuts 1 tsp Ground cumin 1 tsp Ground cinnamon 1 tsp Dried oregano 1 packet Vine leaves in
Smoked Eggplant Kefir 3 large eggplants Zest of 1 Lemon 1 tsp Ground cumin 1 cup Blue Bay Kefir ½ bunch Continental parsley, finely chopped Salt flakes to taste Preheat oven to 200C Method 1. Roast eggplants over and open gas flame to char and blister the skin, turning with tongs to ensure even
Preparing the Rye Kefir Starter 25g Wholemeal rye flour 50g Blue Bay Kefir 50g milk 115g Unbleached white flour 115g Warm water Method 1. Combine rye flour and kefir well and place in a container with a breathable lid; otherwise use a clean kitchen towel or cheese cloth. Secure it tightly around
Makes 6-8 popsicles 4 cups Blue Bay Kefir 2 cups Full cream milk 4 tbsp Honey 2 tsp Vanilla bean paste 300g Good quality granola (We chose blueberry, coconut, quinoa granola with wholegrain oats). Fresh seasonal fruit, cut into small pieces (as you desire) Method 1. In a large bowl add kefir, milk,