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Recipe of the Month - JANUARY 2014



  • 2 Punnets Brown Mushrooms - Thickly Sliced
  • 1 Red Pepper Thinly Sliced
  • 1 Green Pepper Thinly Sliced
  • 1 Yellow Pepper Thinly Sliced
  • 1 Onion Thinly Sliced
  • Very Crispy Streaky Bacon Bits
  • Vegetable Stock
  • Chopped Spring Onion to garnish.


  • 1/3 cup of Good Olive Oil
  • ¼ cup of Wellingtons Sweet Chilli Sauce
  • Tablespoon dry Red Wine.
  • Salt & Pepper to taste
  • Sauté all the sliced peppers and onion in a little Olive Oil together.
  • Add a ladle of vegetable stock and reduce till almost dry.
  • Mix with the sliced fresh brown mushrooms.
  • Add in the Crispy Streaky Bacon Bits.
  • Combine all the dressing ingredients together. Season to taste.
  • Pour over the salad and toss gently to ensure all covered.
  • Serve with a sprinkle of chopped Spring Onion.

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