Tag: recipe

Love coffee? Try these café au lait treats this summer

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Coffee champions Nespresso are making summer even sweeter with their latest Barista Creations range that’s made to be iced, iced baby. It couldn’t come any sooner as the Aussie summer stings, but you can now perk yourself up at home with the Brazilian-inspired collection designed to elevate iced coffee experiences with surprising tropical coffee blends designed specifically for ice. In the Barista Creations for Ice range is the new Liminha over Ice flavour, return of fan favourite Coconut over Ice and for black coffee loves, Ice Leggero. If a latte isn’t enough for you in the heat, try these summery treats to get that caffeine fix without the temperature spike. Mocha Smoothie Bowl Ingredients:80ml Ice Leggero1 large frozen banana or 2 small frozen bananas1 teaspoon cocoa powder3 teaspoons chia seeds1 teaspoon cinnamon Toppings suggestions: coconut shavings, nut butter, granola and fruit. Materials:Nespresso Vertuo machineBlender Method:Brew Ice Leggero, allow to cool.In a blender, add all ingredients. Blend until thick and smooth.Spoon into a bowl and garnish with your favourite toppings. Liminha Affogato Ingredients:80ml Liminha Coffee2 scoops Lemon Sorbet Materials:Nespresso Vertuo machineVertuo Cappuccino glass Method:In a Cappuccino glass, add the Lemon sorbet.Brew the Liminha coffee over the sorbet.Serve and enjoy! Ice Cube Coffee Ingredients:230ml Tropical Coconut Over Ice Capsule150ml milk (we love this with oat milk or coconut milk for an extra tropical hit!) Materials: Nespresso Vertuo machineIce Cube TrayNespresso Reveal GlassAeroccino Method:The night before, brew Iced Coconut into a jug and wait to cool. Carefully pour into the ice cube tray and freezer overnight.Place 3 coffee… Read More

Pumpkin spice and all things nice now at Nespresso

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Spooky season has arrived and with it Nespresso have released their (very) limited edition Pumpkin Spice Cake capsule. If the Halloween vibes aren’t for you, fear not, because they have also released a delectable coffee collection designed specifically for Australians: the Barista Creations for Milk,  Nespresso’s Barista Creations for Milk range is specially curated to suit Australia’s love for milky coffees, which is extremely thoughtful. Co-created by Australia’s Nespresso Coffee Ambassador Mitch Monaghan, the Barista Creations range is designed for to be used with the Vertuo Next machine and features three coffee blends: Bianco Forte, Bianco Doppio, and Bianco Piccolo – a Nespresso- first coffee blend, crafted specifically for plant-based milks.  The range includes delightful blends such as Vanilla Éclair, Chiaro (which has sweet biscuit notes) and Corto (with spicier notes complemented by milk).  As part of the Barista Creations for Milkrange, Nespresso has also released their widely-requested and popular Pumpkin Spice Cake capsule. As mentioned, it’s VERY limited edition and available across both the Original and Vertuo Lines only until it’s gone. Shop the Pumpkin Spice Cake pods before they’re gone. Hot tip: sold out online? Head into your nearest Nespresso store. If you do manage to get your hot little hands on some pumpkin spice pods, try out this latte recipe! Nespresso Pumpkin Spice Latte with Vertuo Pumpkin Spice Ingredients: 1 x Vertuo Pumpkin Spice Cake capsule 35g White Chocolate 125ml Oat Milk Pinch of Ground Allspice Materials: Barista Milk Device Nespresso Vertuo Next Vertuo Mug Method: Place 35g White Chocolate into your… Read More

Recipe: Cone Bay barramundi with mango & kiwi salsa and breole tutter

Shoal Bay Barramundi

Want a getaway, but don’t have the time? Sorted. Shoal Bay Country Club is bringing the goods from its far away lands to us with the chef sharing has shared his secrets on how to bring a Shoal Bay beachside evening, to your very own dining room. Preparation time: 20 minutes Cooking time: 20 minutes Ingredients: 1 (220gm) boneless barramundi fillets with skin on, skin scored 200gm baby chat potato (steamed) 2/3 cup extra virgin olive oil Baby coriander for garnish Salt & pepper   Creole seasoning: 2 garlic cloves, thinly sliced 1 tsp creole seasoning 2/3 cup clarified butter   Kiwi-mango salsa: 2 firm (not too hard) peeled & cubed kiwis ½ cup diced ripe mango 2 tbs fresh lime juice ½ tsp chopped coriander ½ tsp deseeded & diced long red chilli ¼ tsp salt 1 tbs olive oil   Method: Step 1: preheat oven 200c fan forced. Line a small baking tray with baking paper. Place steamed potato on prepared tray. Drizzle with 1 tsp oil. Season with salt & pepper. Toss to coat and bake for 3 mins. Step 2: meanwhile, heat a large non-stick frying pan over medium high heat. Add fish, skin side down. Cook for 2 mins until skin is very crispy around edges and centre is just starting to crisp. Place fish skin side up on top of the potatoes on tray. Bake for 4 mins or until fish is just cooked through and potatoes are roasted. Step 3: heat clarifies butter in a small sauce pan over medium heat. Add garlic… Read More