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Recipe of the Month - JUNE 2014



  • 1 kg mixed nuts
  • ½ tsp cayenne pepper
  • ¼ cup rosemary sprigs 
  • 2 tablespoons  cider vinegar
  • ⅓ cup olive oil
  • 6 tablespoons honey
  • salt to taste


  • Mix all the ingredients and place in a baking tray.
  • Roast at 120˚c for about an hour or until toasted.
  • Please watch the nuts as they roast, checking every so often as it could burn easily because of the honey in the mix.
  • Once out the oven shake and check not sticking to the bottom of the pan
  • Once cool store in an air tight container in the dry store


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