serves 4  use only Aust. organic meat, bone broth, tom paste and maple syrup

1kg beef chuck, diced
1L bone broth*
4 golden eschallots, sliced
6cl garlic, peeled
2 carrots and 2 parsnips – diced
1T tomato paste
50ml acv
2t maple syrup
60ml extra virgin olive oil
1.5T Celtic salt
1t cracked blk pepper
5 sprigs of thyme

heavy roasting pan.

Preheat oven to 170  degrees C. In a bowl, coat beef in half oil (30ml) and 1T salt.
Place a heavy based roasting tray on a mod heat on stove top.
Brown beef on all sides and remove from tray, setting aside to rest.

Add remaining oil to r.tray then add shallots and brown them gently.
Add parsnips, carrots, garlic and remaining salt to pan, continue to cook until golden brown.

Return beef to pan, fold in t/paste, syrup and allow to caramelise slightly. Add acv to pan and continue to cook for a few minutes until meat and vegies are coated in sticky glaze.

Add bone broth and simmer for 10-12 mins until liquid has reduced by a third. Add thyme and cover with foil or lid and place in oven for 2 hours.

(* 5T Cherry Tree bone broth powder to 1L boiling water – allow to come to room temp)


serves 8

1c dark, thick honey + 1T for brushing cake
1t grd cinnamon
1/2t each of gr nutmeg and cardamom
2t bicarb
1/2 c softened unsalted butter
1c dark brown sugar
4 lge egg yolks
1/2 c each of natural Greek yoghurt and
1T fresh orange zest
2.5c unbleached flour all-purpose
1/2t salt
10 dates – pitted, diced
1c walnuts, finely chopped
1/2c seedless raisins
12 c slivered almonds, for garnish (opt)

Preheat oven to 300 degrees F. Grease a 10″ tube pan.
Combine honey and spices in a sm saucepan, bring to boil over med-high heat, stirring often.
Stir in bicarb, remove from heat. Let the mixture cool.

In a large mixing bowl, cr b&s. Beat in 1 egg yolk at a time. Fold cooled honey mix into egg mixt, set aside.

In a sm mixing bowl, mix tog yog, cheese and zest.  Sift half (1.25c) of flour & salt into the reserved honey mix.

In a med mixing bowl, combine the remaining 1.25c flour plus the fruit & nuts and fold into batter.
Fold yog mix into fruit, nut, honey spice batter. Pour into prepared tube pan and bake 1.5 hours.

Test for doneness with toothpick. Cool 15 mins in pan before inverting onto a wire rack. Brush with remaining T honey, sprinkle slivered almonds.

When completely cooled, store in airtight container in fridge for 24-48 hrs before serving.