We've rounded up the best autumn-themed recipes to try out for yourselves at home!
Passionfruit Gin Spritz
Pulp from two fresh passionfruit – choose plump and smooth fruit that’s heavy for its size in store, it will have more pulp inside!
60 ml gin
200 ml Prosecco
Lemon peel twist, to garnish
Fill two large glasses with ice. Combine passionfruit pulp and gin in a small jug and stir well.
Divide gin mixture between glasses. Pour over prosecco, top up with sparkling water, and garnish with a lemon twist.
For a lighter cocktail, substitute a portion of the prosecco with extra sparkling water. For a sweeter cocktail, add a teaspoon of honey or sugar syrup to the passionfruit and gin. If gin is not on hand, you can use another clear spirit of your choice, such as vodka or pisco. Passionfruit is best kept in a bag in the fridge. They will last up to a month.
Credit: Bite Communications
Carrot Ginger Soup
2 tablespoons grapeseed oil (or extra-virgin olive oil)
2 cups (300g) diced yellow onion
2 teaspoons minced garlic (2 cloves)
1 teaspoon sea salt, plus more to taste
6 cups (840g) peeled and cubed carrots
2 tablespoons minced fresh ginger
5 cups (1.2L) vegetable broth
1/2 cup (120ml) full-fat canned coconut milk, plus more to serve
In a large saucepan over medium-high heat, warm the oil and sauté the onions, garlic
and 1/4 teaspoon of the salt for about 5 minutes until the onion is soft and translucent.
Add the carrot and ginger, and sauté for about 1 minute until evenly coated and
Add the vegetable broth and the remaining 3/4 teaspoon salt, increase the heat to high,
and bring to a boil. Reduce the heat to medium, and simmer, mostly covered, for about
20 minutes, until the carrots are just tender.
Remove the saucepan from the heat, stir in the coconut milk, and allow to cool slightly.
Pour the soup into your KitchenAid® blender in batches and puree on high for 30 to 60
seconds, until smooth and creamy.
Return the soup to the saucepan, season to taste, and warm it over medium-low heat.
To serve, ladle the soup into bowls, add a teaspoon of coconut milk and swirl it with a
Hearty Beef and Barley Soup with Parmesan and Parsley Gremolata
Prep time 10 min
Cook time: 75 min
50g block parmesan, cut into 2cm chunks
15g continental parsley leaves only
3 garlic cloves, peeled
1 onion, peeled and quartered
2 sticks celery, coarsely chopped
1 carrot, peeled and coarsely chopped
2 Tbsp olive oil
550g chuck steak, trimmed and cut into 2cm cubes
100g pearl barley
1 litre beef stock
Place parmesan cheese into 3.5 Cup Mini Food Processor , pulse for 15 seconds, remove and place into small bowl. Repeat process with 2 cloves of garlic and parsley, pulse for 15 seconds, add to parmesan and mix together. Refrigerate.
Heat oil in a large stockpot over high heat, add meat and brown, 5 mins, stirring occasionally.
While meat is browning, place onion and remaining garlic in 3.5 Cup Mini Food Processor and chop for 10 seconds, add to meat. Repeat with carrot and celery, cook for 3 minutes.
Add pearl barley, beef stock, water and bay leaf, bring to the boil and skim off any fat.
Reduce heat and simmer covered for 1 hour.
Season and serve soup topped with parmesan and parsley gremolata.
Substitute beef for chicken pieces such as drumsticks or thigh cutlets remove meat from bone to serve.
Three-Layer Carrot Cake with Cream Cheese Frosting
Three towering layers of moist, spice-filled cake and cream cheese frosting dotted with golden raisins, walnuts, flake coconut, and grated carrots is simply impossible to resist. Instead of completely frosting the sides of the cake, we give the cake a homespun look and let the beautiful, golden cake layers show. The top is frosted, and garnished with a little flair: flake coconut. We keep it simple and leave the coconut untoasted, but know you can toast the coconut, if you like.
Prep Time: 60 minutes
Bake Time: 40 – 50 minutes
Total Time: 1 hour and 45 minutes
Yield: One 9-in/23-cm three-layer cake; serves 12 - 14
Special Equipment: Three 9-in/23-cm cake pans with 11/2-in/4-cm sides; parchment paper; food processor fitted with the medium shredding disk or a box grater; offset spatula
2 tablespoons Unsalted Butter, softened
All-Purpose Flour, for dusting pans
6 carrots; 3 cups lightly packed – carrots trimmed and grated
1 cup Sweetened, Flaked Coconut
1 cup Walnuts, chopped
1/2 cup Golden Raisins
2 cups Granulated Sugar
1 cup Canola Oil
4 Large Eggs, at room temperature
2 cups All-Purpose Flour
2 teaspoons Baking Powder
2 teaspoons Baking Soda
2 teaspoons Ground Cinnamon
1 teaspoon Fine Sea Salt
1/2 teaspoon Nutmeg, freshly ground
Cream Cheese Frosting ingredients:
2 packages Cream Cheese, at room temperature
1 cup Unsalted Butter, at room temperature
2 cups Confectioners’ Sugar
1 tablespoon Lemon Juice, freshly squeezed
1/2 cup Sweetened, Flaked Coconut, for garnish
Position one rack in the center and a second rack in the lower third of the oven and preheat to 350ºF/180ºC/gas 4.
Butter three 9-in/23-cm cake pans with 11/2-in/4-cm sides. Line the bottom of each pan with a circle of parchment paper. Butter the parchment paper. Sprinkle 1 pan with a spoonful of flour, and then tilt and tap the pan to distribute the flour evenly. Turn the pan upside down over the sink and gently shake out the excess flour. Repeat with the second and third pans.
Attach the KitchenAid® Sifter + Scale Attachment to your KitchenAid® mixer fitted with the flat beater. Place the scale lid on top. Individually weigh the carrots, coconut, walnuts, and raisins. Using a rubber spatula or your hands, toss them together in a medium-sized bowl until evenly combined. Set aside.
Remove the scale lid, attach the ingredient hopper, and close the ingredient valve. Weigh the sugar in the ingredient hopper. Add the oil to the mixing bowl. Turn the mixer on low speed, open the ingredient valve, and sift the sugar into the mixing bowl. Beat together until smooth, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Turn the mixer off.
Close the ingredient valve. Weigh the flour, baking powder, baking soda, cinnamon, salt, and nutmeg in the ingredient hopper, taring the scale between ingredients. Turn the mixer to medium-low speed, open the ingredient valve, and sift the flour mixture into the mixing bowl. Be careful not to overmix the batter. Remove the mixer bowl, and use a rubber spatula to blend in any flour remaining on the sides of the bowl. Fold in the carrots, coconut, nuts, and raisins until evenly distributed.
Divide the batter in three equal parts into the prepared pans, spreading evenly in each pan. Bake the cakes until they just start pulling away from the sides of the pan and a toothpick inserted into the center of a cake comes out, 40 to 50 minutes. For even baking, at the midpoint, switch the pans between the racks and rotate them front to back. Let the cakes cool in the pans on wire racks for 15 minutes. Run a table knife around the inside edge of each pan to loosen the cake sides. Invert the cakes onto the racks and peel off the parchment paper. Let cool completely before frosting. (Note: the cakes are deliciously dense; so don’t expect a lot of rise once baked.)
To make the frosting, in the stand mixer fitted the paddle attachment, beat the cream cheese on medium speed until smooth, about 3 minutes. Add the butter and beat until combined, about 2 minutes. Turn off the mixer.
Close the ingredient valve. Weigh the confectioners’ sugar in the ingredient hopper. Turn the mixer to medium-low speed, open the ingredient valve, and sift the sugar into the mixing bowl. Drizzle the lemon juice down the side of the mixing bowl and beat until fluffy, about 3 minutes.
Place 1 cake layer, top side down, on a cake plate. Using an offset spatula, spread one-third of the frosting over the top. Spread the frosting right to the edge of the top without frosting the sides. Carefully set the second cake layer on top, placing it top side down and lining up the edges. Spread half of the remaining frosting on top of the layer the same way. Place the third cake layer on top, right side up. Spread the remaining frosting over the top of the cake, again without frosting the sides. Swirl the frosting to decorate the top, then garnish the top evenly with the coconut, if desired. Refrigerate the cake for at least 45 minutes to set the frosting. Remove from the refrigerator 30 to 40 minutes before serving.
Use the medium-shredding blade for your food processor, to make quick work of grating the carrots. Otherwise, use the coarse holes on a box grater.
The frosted cake can be made up to 2 days in advance. Refrigerate until cold, then carefully cover with plastic wrap. The frosted cake also freezes well. Place it in the freezer unwrapped until both the frosting and the cake are firm and set, usually about 3 hours. Wrap the cake airtight in plastic wrap and then aluminum foil. Don’t freeze baked goods any longer than 30 days, as they pick up a stale-freezer taste. Thaw the cake, still wrapped, in the refrigerator overnight. The cake will keep for 3 to 4 days.
Brown Butter White Chocolate Cranberry Cookies
Equipment: KitchenAid® Cordless Hand Mixer with both turbo beaters, one medium mixing bowl, one high sided large mixing bowl, 2 cookie sheets
Yield: 22-24 cookies
Prep Time: <30 minutes
Bake Time: 30-45 minutes
1 ½ cups (187g) all purpose flour
1 teaspoon (4g) baking soda
½ teaspoon (3g) sea salt
2 sticks (226g) unsalted butter, browned and cooled (see Chef’s Notes)
1 cup (220g) packed light brown sugar
½ cup (100g) white sugar
1 egg (50g), room temp
1 egg yolk (17g), room temp
1 teaspoon (4g) vanilla
1 cup (156g) old fashioned oats
1 cup (170g) white chocolate
1 cup (120g) dried cranberries
Preheat oven to 350ºF/176ºC.
Place the flour, baking soda and salt in a medium mixing bowl. Fit your KitchenAid® Cordless Hand Mixer with both stainless steel turbo beaters. Insert the beaters into the flour mixture and turn to speed 2. Whisk the dry ingredients together for a few seconds, then turn the hand mixer off and set dry ingredients aside.
Place the brown sugar and white sugar into a high sided mixing bowl and add in the cooled browned butter. Insert the turbo beaters into the ingredients, turn the hand mixer to max speed 7, and cream the butter and sugars together for 4 minutes. Add the egg, egg yolk and vanilla, then continue to cream mixture on speed 7 for another 30 seconds, or until mixture is smooth. Reduce the speed of the hand blender to speed 2, and slowly add in the flour mixture in three additions. Mix just until flour is incorporated, then turn off hand mixer.
Add the oats, cranberries and white chocolate into the dough. Insert the turbo beaters back into the mixture, turn to speed 4, and mix the ingredients together just until incorporated, about 10 seconds.
With clean hands, slightly ‘knead’ the cookie dough to ensure all the ingredients stick together. Then, make golf ball sized balls with the dough and place them on a cookie tray to chill in the freezer for at least 10 minutes prior to baking. Once chilled, place the cookie dough balls at least 3” apart on your cookie sheet. Bake cookies at 350ºF/176ºC for 15-18 minutes, or until edges are slightly brown. Do not overbake. Allow cookies to cool on the cookie sheet for at least 5 minutes before using a spatula to transfer them to a cooling rack.
To make brown butter. Start with room temperature butter. Slice each stick of butter into quarters and put it into your skillet. Turn the heat to medium and, as it melts, use a whisk to occasionally stir as it melts. Once melted, the butter will begin to bubble. Continue to whisk on and off for another 5-8 minutes. Once you see the butter go from larger bubbles to more of a foam cap, the foam will subside and you’ll notice the butter has turned golden brown and brown bits will be present at the bottom of the pan. Turn off the stove and remove the pan from the heat and allow it to cool for at least 15 minutes before using.
Baking cookies at 350ºF/176ºC as instructed will yield a cookie with a bit of height, rounded shape and chewy center. If you prefer your cookies with a crispier edge and chewy center, bake them at 375ºF/191ºC for 12-15 minutes.
1 packet Girl Guides Traditional Vanilla Biscuits
125g butter, melted
1 cup desiccated coconut
1/2 cup condensed milk
1 and 1/2 cups icing sugar
2-3 passionfruit, pulp
1 tbs butter, melted
Place biscuits, condensed milk, coconut and 125g melted butter into a food processor and blitz until combined.
Press mixture evenly into a lined square cake pan (20cm x 20cm).
Place into the fridge to firm for 30 minutes.
In a bowl, combine icing sugar, passionfruit and remaining tablespoon of butter until smooth.
Spread over the slice and firm in the fridge again for 30 minutes. Slice and enjoy!
Image: From My Little Kitchen
Gnocchi with asparagus peas + lemon
4 large potatoes, steamed whole and peeled (approx. 800g)
2 cups plain flour
1 egg yolk
1 bunch asparagus, ends trimmed and cut in thirds
1 cup frozen peas
Juice and zest of one lemon
1/3 cup extra virgin olive oil + extra
1 tbs salt
salt and pepper for seasoning
Parmesan to taste
Mash or rice the potatoes. Add the salt and yolk and combine with a spoon. Add ½ the flour and fold through the potato with the spoon. Then tip out onto a floured bench and add remaining flour and gently knead potato and flour together. It will remain quite sticky, this is normal. If it’s overly sticky, add some extra flour and knead again.
Sprinkle some more flour over the bench and divide dough into 6 equal portions. Roll each portion into a sausage shape and cut 1-2cm chunks from the sausage. Once you’ve rolled and cut all your gnocchi, heat a large non-stick frypan on medium and add olive oil.
Add gnocchi, in batches, and cook on each side until golden brown and crispy.
Remove last batch of gnocchi from pan and add asparagus, peas and a good splash of extra virgin olive oil. Saute for 2-3 minutes then add gnocchi, lemon, salt, and pepper. Saute for another minute or so and serve with parmesan.
Image: From My Little Kitchen
Papaya, Goat Cheese & Honey Toast
Prep Time: 2 minutes
Cook Time: N/A
1 piece sourdough bread, toasted (50g)
1/4 cup or 60g Crumbled goat cheese
75g thinly sliced papaya
1/2 tbsp honey
1 tbsp Fresh mint, shredded
1.Top toasted sourdough with goat cheese and papaya to taste. 2.Drizzle over honey and sprinkle with mint to serve.
Credit: Australian Papaya
Papaya and Almond Porridge
Prep Time: 2 minutes
Cook Time: 4 minutes
1/3 cup rolled oats (35 g)
1 cup milk or water
1/4 tsp cinnamon
1 cup diced papaya (150 g)
1 Tbsp sliced almonds (10g)
1 Tbsp almond butter
2 Tbsp natural yoghurt
1.Add oats, milk and cinnamon to a saucepan and bring to the boil. Reduce heat and simmer 3 -4 minutes until thickened, then stir through half the diced papaya.
2.Spoon porridge into a serving bowl, top with almonds, almond butter, yoghurt and remaining papaya.
Different styles of oats require different amounts of liquid. If you prefer a thicker porridge, or aren’t sure about the brand in your pantry, start with a bit less liquid then add more as it cooks.
Credit: Australian Papaya
Grilled Wild Salmon, Couscous and Orange Miso Dressing
( SERVES 6 )
6 - 6oz portions of wild salmon
1 box of cous cous
1 cup of fresh orange juice
2 cloves of garlic, minced
Salt and cracked pepper to taste
2 tablespoons of white miso paste
1/3 cup of sushi vinegar
Vegetable oil for grilling
1/3 cup of extra virgin olive oil
3 tablespoons of honey
( 1 cup of raddicio leaves and micro greens for garnish)
Heat grill to a med/ high heat.
Follow instructions and cook couscous. Set to one side.
Heat a non-stick fry pan to a med/high heat, drizzle a little vegetable oil , add a pinch of salt and the garlic, stir for 2 minutes, remove from heat.
In a medium size bowl, add the garlic, a pinch of salt and pepper, orange juice, olive oil, honey , sushi vinegar, and miso paste, whisk , and set to one side.
Wipe the grill surface with a piece of paper towel soaked in vegetable oil, this will lessen the chance of the salmon sticking to the grill. Baste the salmon with olive oil and salt and pepper, skin side down, cook for approx 3-5 minutes on each side.
Cover a small ramekin in plastic cling film wrap, fill the ramekin with the couscous mix, turn upside down onto the plate, place salmon next to the cous cous, drizzle orange miso dressing on salmon , sprinkle salmon with micro greens, garnish couscous with a couple of sprigs of radicchio.
Chef Lisa offers virtual and in-person cooking classes / workshops.
Credit: Luxury yacht chef Lisa Mead
Espresso Nice Cream
1 cup Califia Farms Espresso Cold Brew, frozen in an ice tray
1/4 cup Califia Farms Espresso Cold Brew, not frozen (this helps blending process)
2 bananas, frozen
1-2 medjool dates
2 tsp mesquite powder (optional)
Blend all ingredients in a high speed blender until smooth.
Transfer to bowls and serve as is or with choice of toppings.
We recommend a vegan chocolate drizzle for added deliciousness!
“Espresso yourself! Starting the day right with a delicious espresso nice cream, made super simple thanks to Califia Farms XX Espresso Cold Brew Coffee perfectly blended with almond milk - it’s a winner! Califia’s XX Espresso is so refreshing to drink on its own as well as adding a burst of flavour to nice creams, pancakes, smoothies… you name it!”
“Cold brew coffee also maintains more antioxidants than hot coffee and is gentler on the stomach. To make this nice cream extra thick and creamy we poured Califia’s XX Espresso into ice trays to freeze before adding to a blender with frozen bananas and medjool dates. A must-try to cool down this January.”
Credit: Healthy Luxe
Vegan Lemon Tarts
1 1/2 cups spelt or all-purpose gluten free flour
1/2 cup desiccated coconut
1/4 cup pure maple syrup
1/4 cup melted coconut butter
2 tbsp coconut oil
1 tsp vanilla essence
1/4 cup cold water
1 cup Califia Farms Vanilla Almond Milk
1/4 tsp agar agar
2 tbsp maple syrup
2 tsp arrowroot flour (or tapioca)
1/4 cup lemon juice
2 tbsp lemon zest
1 cup coconut yoghurt
Preheat oven to 160 degrees C.
Combine all dry base ingredients in a large mixing bowl.
Then add maple syrup, coconut butter and coconut oil, mix until it starts to stick together.
Press into the base of 6 greased mini tartlet cases.
Place in the oven and bake for 15-20 minutes. Allow to cool completely.
Whilst cooling, prepare the lemon filling. Place almond milk, agar agar, maple syrup and arrowroot flour in a heavy based saucepan. Bring to a boil and simmer for ten minutes, stirring occasionally.
Allow to cool, stirring frequently, ensuring mixture does not set.
Place coconut yogurt, lemon juice / zest and almond milk mixture into high speed blender, blend for 30 seconds.
Pour into tart cases and place in the fridge to set for 2-3 hours.
Serve and enjoy.
“Say hello to vegan lemon tarts! These tarts are so light and full of flavour, made using Califia Farms Unsweetened Vanilla Almond Milk. The almond milk creates a creamy texture (minus the cream) and the vanilla adds natural sweetness. Tip: save some vanilla almond milk to serve on the side.”
The creators behind Healthy Luxe are Sydney-based mother and daughter duo Jennifer Murrant (nutritionist, naturopath and psychotherapist), and Hannah Singleton (food stylist/photographer and digital marketing specialist). Since 2014 they have worked with some of the leading brands in the health and wellness industry, as well as fitness, lifestyle and travel. For more visit their website healthyluxe.com.au or follow their Instagram here: @healthyluxe