Eamon Sullivan (left) and Colin Fassnidge. (Photo on the left from Australian Macadamias.)

I was very honoured to be invited along to a fun cooking competition by Australian Macadamias where I and a bunch of fun-loving food bloggers challenged our cooking skills alongside celebrity chefs Colin Fassnidge and Eamon Sullivan. Colin and Eamon demonstrated two of their fabulous macadamia recipes and then us bloggers hit the kitchen in pairs to cook their recipes to be judged by their makers! 


Getting some help from Eamon and Colin on the cooking front!
(Photo by Lee Nutter/Tilt Vision from the Aus Macadamia Facebook page.)


Eamon and Colin were very lovely, dropping by everyone’s cooking stations to help stir soups, mix granola or give tips all evening.


Blending up Colin’s soup.


Me and my cooking partner, Cyndie from Ms Slimalicious.

I’d actually never eaten granola before. But this was pretty damned good granola – I took a tonne home and managed to make it last for a good while with tonnes of fruit and yoghurt. While I absolutely loved this recipe, keep in mind that it is pretty high in sugar and fat, so while it’s chock full of good things like nuts, seeds and oats, I probably wouldn’t classify it as everyday healthy breakfast food. More like a weekend breakfast treat, but a very enjoyable one!

Macadamia Granola

Author: Eamon Sullivan
Serves: 3

Eamon Sullivan’s Macadamia Granola

  • 300g demerara sugar
  • 188ml honey
  • 1/2 cup golden syrup
  • 1 1/2 teaspoon vanilla essence
  • 165g butter
  • 270g dessicated coconut
  • 150g pecans
  • 300g macadamias (mix of whole and cut)
  • 150g pumpkin seeds
  • 375g rolled oats
  • 127ml sunflower oil
  • 1 1/2 zest of one orange

Equipment needed: Small saucepan, large bowl, baking sheet.

Steps

  1. Preheat oven to 180 degrees Celsius.
  2. Melt sugar, honey and golden syrup.
  3. Add butter to sugar syrup.
  4. Mix all nuts, oil and zest in a large bowl and pour over butter/sugar syrup and mix through thoroughly.
  5. Bake on a lined tray in the oven for twenty minutes, turning 4-8 times to make sure the mixture browns evenly and goes crunchy (turn less times for bigger chunks).
  6. Serve with yoghurt and/or milk.

To turn this granola into a muesli bar, turn once or twice in the oven then slice while hot.

I’d never actually seen Jerusalem artichokes before the cooking competition either. I actually even asked Colin where the Jerusalem artichokes WERE because I mistook the ones in my fridge as ginger (how embarrassing!!).

Turns out they make a gorgeously flavoursome soup that I can’t wait to replicate at home! I also love Colin’s idea of using macadamias to thicken soup — a method I’ve heard some vegan chefs use.

Macadamia and Artichoke Soup

Author: Colin Fassnidge
Serves: 3

Colin Fassnidge’s Macadamia and Artichoke Soup

    • 1 1/2 white onion
    • 4 1/2 garlic cloves
    • 450g Jerusalem artichokes
    • 225g cracked macadamia nuts
    • 750ml chicken stock
    • 75ml white wine
    • 300ml cream
    • Salt and pepper to season

Garnish

  • 30g sliced macadamia nuts
  • 75g picked crab
  • 3 julienne sorrel leaves
  • Extra virgin olive oil to garnish
  • Lemon juice to taste, roughly half a lemon

Equipment needed: Chopping board, knife, large pot, hand blender

Steps

  1. Sweat onions and garlic.
  2. Add peeled artichokes and cracked nuts.
  3. Add white wine and boil.
  4. Add stock and cream and cook until soft and then pass or blend.
  5. Season with salt, pepper and add lemon juice to taste.
  6. Garnish with crab, sliced nuts and sorrel leaves.

Tip from Colin Fassnidge: To stop the artichokes from going brown, peel them and put them in lemon water first.


(Photo by Lee Nutter/Tilt Vision from the Aus Macadamia Facebook page.)
A lovely bunch of bloggers to cook with!


Thanks for a fun night of cooking guys!

I hope you guys enjoy these great recipes!

Special thanks to Australian Macadamias for inviting me to this event.

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