Pepo Autumn Vine 2016 - Food
Pepo Autumn Vine 2016 - Food

Sometimes the simpler it is to make the sweeter it is! This recipe is based on one from Donna Hays cookbook for kids and it has been a good one for our 11year old budding chef. She has been known to whip it up before friends come for dinner. So this seasons recipe is not straight from the garden or for a good cause.. it’s just yummy!


chocolate mousse

Adapted from Donna Hay

Serves 4



  • 200g dark cooking chocolate, broken into pieces
  • 45g of butter
  • ½ cup of cream
  • 4 egg whites
  • 3 table spoons of sugar


  • Place the chocolate, butter and cream in the saucepan over a very low heat. Stir until the chocolate has melted, then take of the heat and allow to cool.
  • Put the egg whites in the bowl of an electric mixer and beat until light and foamy. Sprinkle with the sugar and beat until the egg white has peaks that stand up.
  • Fold the egg white into the chocolate mixture with a metal spoon, being careful not to stir out the air. Pour the mousse into glasses and refrigerate until firm.


Click to go to Summer 2016 Vine

2015 Newsletter recipe 026

I grew up on a farm and in the summer we worked hard in the heat mustering sheep and cattle and harvesting we got very hot! What made it all OK was Mums Lemon Cordial when we got home. It is based on a Stephanie Alexander recipe, but mum added a couple of extras. I hope you, your friends and family enjoy it as much as we do!

x Nicola

Lemon Cordial or Lemonade you choose!



  • 2 kg castor sugar (you can use half raw sugar for a more caramel flavour)
  • 1 litre water
  • 30g citric acid
  • 30g tartaric acid
  • juice from 6-8 lemons, strained
  • juice of one lime
  • finely grated zest from 2 lemons
  • finely grated zest from1 lime
  • 2 cups of Mint leaves fresh from the garden

  • Heat the sugars and the water in a large saucepan until the sugar completely dissolves. Allow to cool. Add the lemon and lime juice and the zest. Add the mint leaves to infuse overnight and strain the next day. Bottle into sterilised jars.
  • Dilute with water or to make a lemonade use sparkling water. Add fresh mint to each glass before drinking.


Click to go to Autumn 2015 Vine


We asked our lovely client and friend Imby if she would share a recipe for our newsletter. She came back to us with Melting Moments and as she said…. ‘Passionfruits come from the garden 🙂 xx’ and they do!!

Melting Moments

Adapted from Donna Hay



  • 175g unsalted butter, softened
  • 1 cup (40g) icing (confectioner’s) sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 cup (150g) plain (all-purpose) flour, sifted
  • 1 cup (35g) cornflour (cornstarch), sifted

Passionfruit filling

  • 20g unsalted butter, softened
  • 1 cup (160g) icing (confectioner’s) sugar, sifted
  • pulp of 1-2 passionfruit
  • A dash hot water

  • Preheat oven to 180°C (350°F).
  • Place the butter, icing sugar and vanilla in the bowl of an electric mixer and beat for 5–6 minutes, or until light and fluffy. Add the flour and cornflour and beat until combined and a smooth dough forms.
  • Roll tablespoons of the dough into rounds and place onto large lightly greased baking trays lined with non-stick baking paper, spaced 2cm apart. Flatten each round slightly using a lightly floured fork. Bake for 8–10 minutes or until lightly golden around the edges. Transfer to wire racks to cool completely.
  • To make the passionfruit filling, sift icing sugar into a bowl, add butter and dash of hot water, slowly incorporate butter into icing sugar. Add passionfruit pulp and mix well. Add more icing sugar if the consistency is too runny. Spread the filling onto the underside of half the biscuits and sandwich with the remaining biscuits. Makes 10.


Click to go to Autumn 2014 Vine

Minestrone Soup

organic minestrone

This season’s recipe is a soup by Greg Doyle (formally of Pier Restaurant, awarded 3 Hats and Australia’s Best Restaurant) for the Two Good Soup program developed by IOOSK (Inside Out Organic Soup Kitchen). One bowl of warming healthy soup purchased by you enables IOOSK to provide soup for those who need it this winter. This includes women who have fled domestic violence and are living in shelters, young mums living in crisis accommodation and patrons of the soup kitchen. Enjoy making this Minestrone Soup and let’s hope it inspires you to be involved this winter. We will keep you posted with more details.



  • Swiss chard
  • Cavolo nero
  • Cannellini beans
  • Carrot
  • Celery
  • Garlic
  • Onion

Click to go to Spring 2014 Vine

Summer Zucchini Salad Recipe

At the end of last year we had the rewarding experience of partaking in the community planting day for St Canice Kitchen Rooftop Garden. Not only has this been the beginning of a community connection space for refugees, it has also been a resource for the Inside Out Organic Soup Kitchen. At the end of last year they started a crowdfunding campaign to begin a cooking school for young mums and they have just completed their first course! Read Rob Caslick’s ‘Full Time Wrap’ for the course. If you would like to donate to the course you can email.

Georgia Harding from Well Nourished is a supporter of the program and has kindly shared one of her recipes with us.


Summer Zucchini Salad Recipe

summer zucchini salad

This beautiful, fresh, summer salad really showcases this seasons produce. My kids really dislike zucchini cooked, but love it in this raw, tasty salad.

Why is it healthy?

Zucchini is a high-fibre, nutrient dense vegetable. Studies suggest some of the phyto (plant) chemicals found in zucchini are beneficial to benign enlargement of the prostate. Basil is a rich source of many essential vitamins, minerals and antioxidant flavanoids, two of which have been shown to protect cells and DNA from radiation. Parsley is a detoxifying, iron rich herb and the almonds lend some good fats and a little protein.



  • 4 small zucchinis1 teaspoon of sea salt
  • 4-5 radishes, sliced
  • Handful of basil leaves, torn or finely chopped
  • Handful of parsley leaves, finely chopped
  • ¼ cup of parmesan cheese, shaved
  • ¼ cup of slivered or flaked almonds, toasted

  • Dressing
  • Juice and zest of half a lemon
  • 3 tablespoons of extra virgin olive oil
  • A little sea salt and ground black pepper,
    to taste

  • Using a vegetable peeler or mandolin, shave the zucchini into ribbons and toss in the sea salt. Set aside for 10-15 minutes (whilst you prepare the rest of the ingredients).
  • For the dressing, place all of the ingredients in a small jar and shake to combine.
  • Rinse your zucchini well and drain in a sieve.
  • Toss the zucchini with the radish, basil, parsley and dressing. Arrange on a serving plate or bowl.
  • Top with the shaved parmesan and almonds and serve immediately.


Serve with grilled fish, chicken or meat.


Add Quinoa – Add a cup of cooked quinoa (and double the dressing) for a bigger, protein rich salad.

Spice free – To remove the heat from the radish, slice and soak in the dressing for a few minutes or more, prior to serving.

Click to go to Spring 2014 Vine

Kylie Kwong’s Chinese Coleslaw

kylie kwong’s chinese coleslaw

This season we decided to follow the theme of our community segment and include a recipe by Kylie Kwong. Kylie has also been involved in the plant selection for the St Canice Kitchen Rooftop Garden and some of the herbs grown in the garden will supply her new Restaurant in Potts Point. Her spring – delicious recipe for Chinese Coleslaw is full of great veggies and herbs that you can grow too.



  • 1 small carrot, peeled and cut into thin strips
  • 1 small red onion, finely sliced
  • 2 teaspoons salt flakes
  • ½ cup (125 ml) brown rice vinegar
  • ¼ cup (55 g) brown sugar
  • 1 small cucumber, cut in half lengthways
  • ½ cup shredded Chinese white cabbage (about 2 leaves)
  • 3 spring onions, trimmed and cut into thin strips
  • handful of coriander leaves
  • handful of dill sprigs
  • handful of mint leaves

  • To make the coleslaw, place carrot, onion and salt in a glass or ceramic bowl, mixing well. Set aside for 30 minutes.Combine vinegar and sugar in a heavy-based pan and stir over medium heat until sugar dissolves. Simmer, uncovered and without stirring, for about 8 minutes, or until reduced and slightly syrupy. Set aside to cool.
  • Drain carrot and onion and, using your hands, gently squeeze out any excess liquid. Place carrot and onion in the cooled syrup to pickle them lightly.
  • Combine pickled carrot and onion and syrup with remaining coleslaw ingredients, toss well and arrange on serving plate.


greek olive picking

If you are wondering what to do with those olives dripping from the tree at this time of year here is a good way to enjoy them all year round.



  • 2 kg uncured olives, preferably Kalamata or similar
  • 1.25 litres water
  • 3 tbsp table salt, approximately
  • 600 ml white vinegar
  • 4 cloves garlic, chopped
  • 1 tbsp dried oregano
  • 1 – 4 small red chillies
  • 240 ml olive oil
  • Instructions
  • Standing time: 4 weeks

  • Slit the olives on both sides, a fine slit at the top of each side will do. This will help release their bitter juice. You can also ‘crack’ them by pounding each one enough to split the flesh slightly.
  • Leave them to soak in plenty of salted water, changing the water each day, for a week.
  • Wash and drain the olives and place them in the clean glass jars.
  • Fill a bowl with the water and add the salt. Float an egg in the bowl, when it is submerged to the point that only a 10 cent piece-sized circle of the egg’s surface remains above the water, there is enough salt in the water.
  • Add the vinegar. Cover the olives in the jars with the salted water and vinegar mix, add chillies, garlic and oregano and finish with a layer of olive oil to seal. Set aside for about 3 to 4 weeks or until the olives are ready.
  • Keep in fridge.


Banana and Riberry Bread with Wattleseed Espresso Butter

This is a great combination of flavours, the riberries have a wonderful fruity/clove taste, perfect mix with the banana, spread with Wattleseed Espresso Butter and you’re in for a taste sensation. Recipe by Outbackchef. More bush food recipes.

Banana Riberry Bread



  • 100g butter
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cups of plain flour
  • 1 teaspoon of bi carb soda
  • 3 bananas, mashed
  • 1/2 cup fresh riberries
  • 1/2 tspn salt
  • 1/2 teaspoon vanilla

  • Into a food processor cream the butter and sugar
  • Add mashed bananas and eggs
  • Process until blended, then add the riberries and stir in
  • Sift flour, soda and salt together in separate bowl
  • Add the banana mixture and add vanilla
  • Pour into a greased loaf pan that has been lined with baking paper
  • Bake at 175 C for about 60 minutes
  • Oven temperatures can vary, prick with a skewer, when it comes out clean it’s cooked.
  • Keep in fridge.

Wattleseed Espresso Butter



  • 2 teaspoons of wattleseed
    (dried & roasted)
  • 1/4 cup of boiling water
  • 1/2 teaspoon vanilla
  • 1/2 cup of softened butter
  • 2 teaspoons of sugar
    (add more if you want it sweeter)
  • 1/2 teaspoon cinnamon

  • Put wattleseed in cup and pour over 1/4 cup boiling water
  • Add sugar and cinnamon
  • Leave it for about 30 minutes to allow the wattleseed flavour to penetrate the water
  • Pour the wattleseed essence thru a tea strainer to get rid of the granules
  • Mix the butter until soft, add the wattleseed essence, I use a hand blender for this as mixing a watery essence and butter can be tricky, but it does blend together.
  • Store in fridge for up to to a month.

Sdey Leur Schools project

A friend of Pepo has been donating their time and skills to create a delicious Cambodian cookbook called ‘Offerings’ to raise money for The Sdey Leur Schools project.

This foundation will support a cluster of schools in the Ek Phnom district of Battambang province over three years. Long-term support is necessary to ensure that the changes made are sustainable and can be integrated into the schooling system, leading to long-lasting change to education in Cambodia. Try the delicious recipe in this Pepo Vine and purchase the cookbook to support a great cause! Photography by Markus Summerer


Spiced Eggplant 1_small


Serves  2  |   Preparation  10 mins  |   Cook  10 mins



3 tbsp vegetable oil

6 Asian eggplant, topped, tailed and cut into 2 cm slices

2 cloves garlic, chopped

1 tsp ginger, peeled and grated

2 tbsp soy sauce

4 spring onions, finely sliced

¼ tsp sugar

1 tbsp palm or white vinegar*

¼ tsp crushed chilli flakes

ground black pepper, to taste

a handful of mint and coriander leaves, torn, to garnish

2 spring onions, finely sliced, to garnish

steamed jasmine rice, to serve



This quick and easy eggplant dish can be made with Asian eggplant or with European eggplant; just make sure the eggplant is cut uniformly for cooking.

Heat 2 tablespoons of the vegetable oil in a wok or frying pan over medium heat and add the eggplant in batches, stir-frying for 1-2 minutes each side or until golden. Remove from the wok and drain on absorbent paper.

Add the garlic and ginger and stir-fry for 1-2 minutes or until lightly golden.

Add the soy sauce and spring onions and stir-fry for a further minute then reduce the heat to low and add the eggplant back to the wok to warm through.

In a large bowl, combine the sugar, vinegar and chilli flakes and stir thoroughly before adding the eggplant mixture then toss to combine.

Season with pepper and scatter over the mint, coriander and spring onions.

Serve with steamed jasmine rice.

* Palm vinegar can be found in Asian supermarkets or grocery stores.



Delicious served cold as a salad or antipasti.


Lemon and Lime Yoghurt Syrup Cake

Cakes can be really easy and James proves it with this one. Citrus fruit comes into its own in the winter months – try using orange in place of lemon and lime for a different twist.  Vanilla bean ice cream is a must with any citrus flavour!



1 cup Greek yoghurt
2 cups caster sugar
3 cups plain flour
½ cup light olive oil
3 eggs
1 ½ teaspoons baking powder
Zest of 1 lemon and 1 lime
Juice of ½ lemon and ½ lime


For the syrup

1/3 cup caster sugar
juice of 2 lemons
2 tablespoons of water



Have your oven preheated to 180° C (350° F), line the bottom of a round 25 cm (10 inch) cake pan with baking paper and grease the sides with spray oil. Mix together all ingredients in a large bowl.  Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a bamboo skewer comes out clean.
Combine syrup ingredients in a small saucepan and stir over medium heat until sugar is dissolved, then simmer for a few minutes until thickens to a syrup.

Use your skewer make evenly spaced holes across the cake, and pour warm syrup over the top. Serve a generous slice with vanilla bean ice cream or a dollop of greek yoghurt and enjoy.