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Winter Feast

Winter Feast

Winter is a time to feast.  This week some of the designers behind our range share their go-to winter recipes.  Bon appetite.

Maple Cranberry Brussel Sprouts (adapted from Mickey Trescott) - Elodie Darwish, élodie 

"Until more recently I've been 'allergic' to brussel sprouts.  But slicing them up and frying them in fat with a sweet twist sounds really quite good to me and a great side accompaniment to a slow roast lamb shoulder which I've been cooking every other week."


About 1kg brussel sprouts, ends removed and halved

2 tablespoons solid cooking fat (Bacon grease is particularly yummy here, but you could use coconut oil, tallow, lard, or duck fat)

1 cup fresh cranberries, halved

½ tablespoon maple syrup (optional)

½ teaspoon sea salt

¼ teaspoon lemon zest

Squeeze of lemon juice


Shred the brussels sprout halves into long strips; set aside.

Heat the fat in the bottom of a skillet on medium-high heat. When the pan is hot and the fat has melted, add the brussels sprouts and cook for 5 minutes, stirring occasionally, until lightly browned.

Add the cranberries, maple syrup, and sea salt to the pan and cook, stirring, for another three minutes, or until sprouts are just tender. Add the zest as well as a squeeze of lemon and serve warm.


Moist Gingerbread - Joao Vaz

The first time we met Portuguese jewellery designerJoao Vaz he was talking about this cake.  That was more than 12 months ago. Enough said.


3/4 cup plain flour

1/4 cup self-raising flour

1/2 teaspoon bicarbonate soda

1 table spoon of freshly grated ginger

1/4 teaspoon ground cinnamon

1/4 teaspoon mixed spice

1/2 cup muscovado sugar

1 egg, lightly beaten

1/2 cup milk

60g butter

1/4 cup molasses

1/4 cup honey


Line a 14cm x 21cm loaf pan with baking paper.

Sift flours, soda and spices into a large bowl, stir in sugar and combined egg and milk.

Combine butter, molasses and honey in saucepan, stir constantly over heat without boiling until butter is melted. Stir hot mixture into flour mixture.

Pour into prepared pan. Bake for +/- 40mins at 170°c fan forced oven.


Panna Cotta With Spiced Figs And Dark Chocolate - Nikki Hillier and Leo Kats, Liefje

Nikki and Leo are some of the best cooks we know.  This recipe is just the tip of their culinary skills iceberg.


200ml coconut milk

200ml coconut cream

120 ml maple syrup, plus a small glug

1 vanilla pod, split and seeds scraped out

1.5g agar agar

1 tsp orange blossom water

1/2 tsp Wild voatsiperfery pepper, ground in pestle and mortar*

2 fresh figs

1 unwaxed orange, half zested and juiced

Coconut oil to grease ramekins

*This is a fruity Australian wild peppercorn. If you can’t get hold of it a generous grind of black pepper will do.



The day before: Mix coconut milk with cream, add vanilla seeds and leave in the fridge to infuse overnight.

Very sparingly grease ramekins with coconut oil on a paper towel.

Mix 60ml maple syrup into the coconut cream mixture. Place half of this mixture in a small pan and warm gently over a low heat.

Mix agar agar with a small amount of water to make a runny paste. Mix this paste with the warm coconut cream mixture in the pan, return to the heat and slowly bring up to a simmer, stirring constantly. Simmer for 10 seconds. Remove from the heat, mix in the other half of the coconut cream mixture, pour into panacotta moulds and refrigerate for at least an hour.

For the syrup, place 60ml maple syrup, orange juice and zest, ground pepper and orange blossom water into a small pan, bring to the boil and simmer down to a thick syrup.

Cut the figs into quarters, coat in maple syrup and place under a hot grill for 5 minutes.

To serve, turn each panna cotta out onto a small plate, add one or two fig sections, pour syrup over figs and roughly grate Liefje Hazelnut Crunch onto the top of each panna cotta.