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Recipe of the Month - NOVEMBEr 2013



  • 3 eggs
  • 1 tablespoon milk
  • 1 cup brown sugar
  • ½ cup golden syrup
  • 50gr butter
  • ½ teaspoon vanilla essence
  • 1 cup crushed pecan nuts
  • Tennis biscuits and butter to line one cake tin for crust


  1. Crush tennis biscuits and mix with melted butter for the crust.
  2. Line I 20cm spring form tin on the bottom and up the sides with the crust mixture.
  3. Mix all the remaining ingredients with the left over tennis biscuit mixture together and pour into the lined tin.
  4. Bake in a preheated oven 180’c for 30 minutes, remove and allow to cool completely before releasing from tin.

Recipe of the Month - August 2012


Ingredients (serves 8)
- 1 pumpkin ( with a pot to fit it into)
- 1 pkt cheese biscuits (salty cracks)
- 1 garlic clove
- 1 cup cheese of your choice
- Fresh herbs of your choice
- 1 pkt brown onion soup mix
- 1 punnet button mushrooms sliced



1. Cut a hole in the top of the pumpkin and remove all the seeds to create a cavity
2. Chop onions garlic and herbs and mushrooms
3. Crush the cheese biscuits
4. Mix all ingredients together with the soup mix add ½ cup water
5. Fill the pumpkin, place in a oven proof baking dish and cove with tin foil
6. bake in oven 180 degrees C for 1 hr or until pumpkin is tender