Chai Spice Concentrate

How to make Chai with Concentrate:

30 ml Chai spice Concentrate
200ml of Milk (soy, rice or dairy)
Honey or sugar

Add the chai spice concentrate to a saucepan or milk jug top up with milk or your choice
Heat without boiling and pour your chai into a cup or mug and sweeten to taste with honey or raw sugar

This is the perfect Winter Warmer now that the weather is cooling off – This Chai Concentrate is handmade in Victoria, with no additives or flavourings. ALL NATURAL

We have 4 flavours to choose from in store, so come up to Cream and grab some – each bottle makes 25 drinks!

The weather is looking beautiful for the Dandenong’s this weekend, so pop up to Sassafras and have a picnic in any of our wonderful parks and gardens.

Here’s a yummy baguette recipe you should try, courtesy of Donal Skehan.

Picnic Baguette

“The pressed nature of this sandwich allows the flavours to permeate through all its layers. For a milder flavour, try using mozzarella instead of goats’ cheese.  Also feel free to experiment with extra ingredients and feel free to add your own touches!” Click HERE for the recipe!

 

Salts From Ancient Australian River Beds

Smoked Salts

Smoked Salts are now here!

Including Charcoal & Olive
Chilli Smoked
Pepper & Olive
Oak SmokedCome and try these today!

Fig Vinegar Pukara Estate 

POACHED PEAR & BLUE CHEESE TART
(Recipe from pukaraestate.com.au)

Ingredients

1 cup white sugar
1 cinnamon stick
1 vanilla pod
1 sheet of ready-rolled puff pastry
1 ripe pear
30g Tarago River Gippsland Blue cheese
1 egg, beaten.
20mL Fig Balsamic Vinegar

Method

Place the sugar, cinnamon & vanilla in a pot with 1L of water. Bring to the boil for 4 minutes. Meanwhile, peel the pear and slice the bottom so it stands up straight. Add the pear to the sugar syrup and reduce heat to a gentle simmer and cook for 25 minutes.

Once cooked remove from heat and slice thinly.Pre-heat oven to 200C degrees, grease a flat baking tray and set it aside. Slice the square of pastry in half for two servings. Roll up the edges of each piece to create a border. Brush with a beaten egg. Arrange the sliced pear over the pastry base. Evenly distribute small pieces of the blue cheese over the pear.

Bake for 10mins or until golden.Place the tart on a serving plate, drizzle with the fig balsamic and serve immediately.
 

See you at Cream this weekend!

Pancakes This Sunday!

Whisk & Pin Handmade in the Blue Mountains – NOW available.

Delicious Pancake Mixes full of REAL fruit…
Cookies, slabs of sweet Rocky Road,
Healthy muesli and more…

 

This Sunday, Alice our amazing chef will be cooking up DELICIOUS Whisk & Pin Pancakes for all of you to try!

Organic, full of real fruit, and includes a gluten FREE mix.

Everything Whisk & Pin, this Sunday 10th March – Specials available all day.
See you at Cream this weekend!

More amazing products coming soon to Cream at Sassafras…

 

Pukara Estate Salts are an amazing smoked salt range which we will have in the next few weeks. Sourced from ancient river beds along the Murray.

Wildings Pantry Essentials Infused Organic Quinoa, comes in two yummy infusions, and will be available from next week.

Whisk & Pin Handmade in the Blue Mountains – Will be available from Friday. Delicious Pancake Mixes full of REAL fruit, cookies, slabs of sweet Rocky Road, and more…

 

We’ll tell you more about our DELICIOUS Whisk & Pin Promotional soon…

Whisk & Pin – Gourmet cookies, muesli and baking mixes, hand-made in the Blue Mountains of New South Wales.

Muesli
A delicious range of handmade, healthy gourmet mueslis. Available in 600g and 100g individual serves, perfect for your next B&B stay in the Dandenong’s.

Berry Crunch Muesli

Cookies
Delicious hand-rolled cookies for a special treat. Available in a lovely gift box.

Pancake Mixes
Stock up your larder with this remarkable range of baking mixes. Easy to make, heavenly to eat.

Organic Blueberry & Buttermilk Pancake Mix

We’ll let you know when they’re here!

See you at Cream this weekend!

logo-f1caa29dc0e2feabcda754421c8b54d7

The Herb and Chilli Festival celebrates herbs and chillies in our day-to-day lives: flavours, benefits and uses in Australian food and wine.

Located in the Yarra Valley, visitors will have the chance to see a huge range of chilli plants and fruit, over 300 different herbs and be able to sample a range of food using different fresh herbs and chillies.

They’re a part of the Melbourne Food and Wine Festival once again this year!

The event will run from 10am to 7.30pm on Saturday 16th March 2013 and 10am to 5pm on Sunday 17th March 2013.

valentines-day-blog-header

 

It’s Valentines Day this week, and we’ve got plenty of goodies for you purchase in our shop, including beautiful, decadent, chocolate boxes from Kennedy & Wilson…Their hand made pralines are to die for…We also have delicious non-alcoholic Australian Sparkling from Maggie Beer, sweet Lemon Curd from Unforgettable Products, and luxuriant Olive Oil body cream made in South Australia…

 

Spoil the one you love…

 

See you at Cream this week!

A massive THANK YOU goes out to Alana, from alanabread, for her amazing post with one of our favourite products, Figlettes in Saffron & Pear Syrup.

Alana is a blogger from Sydney, and after we contacted her saying we’d like to give her a jar to see what she’d come up with, we were thoroughly amazed! Her recipe for Figlettes with a Goat Curd Ice Cream is irresistible! Her photography is stunning as well!

 

Check out alanabread for more yummy recipes.

 

Thanks Alana!