Archive for the ‘Foodie Friday’ Category

Lamb Stew with Perry 

Perry is often paired with pork or chicken, but it works a treat with lamb too.

Total Time:
  2hrs, 30mins

Serves:  4-6


  • 2-3 tbsp sunflower, rapeseed or olive oil
  • 2 large onions, peeled, quartered and sliced
  • 2 carrots, peeled and thickly sliced
  • 2 celery stalks, thickly sliced
  • 1kg stewing lamb, such as neck, cut into large chunks
  • Salt and pepper
  • 300ml Paracombe Premium Perry ‘The Berg’
  • 1 heaped tsp English mustard
  • 3-4 sprigs fresh rosemary
  • 3-4 sprigs fresh thyme
  • 3 bay leaves



  1. Heat the oven to 130C/260F.  Heat a tablespoon of oil in a large casserole dish over medium heat.  Add the onion, carrot and celery, and start them cooking.  Once they are sizzling nicely, turn down the heat and let them sweat, stirring often, for a good 10 minutes.
  2. With the now empty frying pan over a moderate heat, deglaze with the Perry, scraping up the brown bits stuck to the base.  Add this to the casserole with the mustard and herbs, pour in enough water barely to cover the meat and veg, bring to a simmer and transfer to the oven.  Cook until the meat is tender: about two hours, but start checking after an hour.
  3. Meanwhile, heat a tablespoon of oil in a large frying pan over medium-high heat.  Add a third to half the lamb (depending on the size of your pan), season and cook, stirring from time to time, until well browned.  Transfer to the veg pot and repeat with the remaining lamb, adding a little more oil if need be.
  4. Season again to taste, then serve with creamy mash and lightly cooked greens.

Recipe adapted from The Guardian
Photo by Colin Campbell for The Guardian

Ginger-Mint Pear Smoothie

This Ginger-Mint Pear Smoothie is luscious, sweet-and-spicy with cooling mint and creamy avocado! It’s also a great detox if the winter months have seen you overindulging and have you feeling sluggish!


Photo by

Photo by

Total Time: 5 minutes
Serves: Makes 3 cups / 700ml



  • 2 pears (Available from Paracombe Premium Perry at a market near you)
  • 1 avocado, flesh scooped out
  • 1½ cups / 35g firmly packed baby spinach
  • 1 cup / 250 ml water
  • 2 tsp. minced ginger
  • 1 ½ Tbsp. freshly-squeezed lemon juice
  • 10-20 mint leaves (to your taste)



  1. Place all ingredients in a blender and blend until smooth
  2. Cheers!


Recipe and photos by My New Roots. Click the link for a full ‘Winter Weekend Cleanse’.

Warm Pear & Roast Vegetable Salad 

Today’s winter warming Foodie Friday recipe combines the sweetness of warm baked pears with root vegetables. Enjoy as a meal in itself with a little of your favourite cheese on top (blue cheese is delicious with this!) or, serve as a tasty side salad at dinner.


Serves: 6


Warm Pear & Roast Vegetable SaladIngredients: 

  • 1 bunch beetroot
  • 4 vine-ripened tomatoes
  • 2 beurre bosc pears, sliced into wedges
  • 1 sweet potato
  • 1 large carrot
  • 1 parsnip
  • 1 bulb fennel
  • 1 red onion
  • 1 bunch English spinach, picked, washed, chopped
  • 150g fetta or blue cheese
  • Pinch sugar
  • Pinch chilli flakes
  • Salt and pepper
  • 2 tablespoons olive oil



  1. Preheat oven to 200°C/180°C fan-forced.
  1. Trim and wash each beetroot and wrap in foil. Place in oven.
  1. Halve tomatoes horizontally and place in a small baking try. Sprinkle with sugar, chilli, salt and pepper. Drizzle with a couple of teaspoons of olive oil.
  1. Cut pears and remaining vegetables into wedges and combine in a large roasting dish. Toss with salt and pepper and remaining olive oil. Roast in same oven for 30 minutes.
  1. Add spinach on top of vegetables and cook another 5-10 minutes or until wilted.
  1. Peel beetroot and cut into wedges. Toss all vegetables together in a large serving bowl and scatter with cheese.
  1. Enjoy!


Recipe courtesy of: Ninemsn Food


Warm Pear Cider in Pear Cups

It’s freezing in the Adelaide Hills today, with snow forecast for some parts of the state! With that in mind, today’s Foodie Friday is warm and delicious, and of course simple to make. You can pick up the pear juice and pears from Paracombe Premium Perry at a market stall near you!


Serves: 4-6 drinksWarm Pear Cider in Pear Cups



  • 3 1/2 cups pear nectar or juice
  • 1 to 2 cinnamon sticks (plus more for garnish)
  • 3 whole cloves
  • 4 whole anise stars
  • 3/4 cup tequila gold or reposado
  • 4 to 6 pears



  1. Combine pear nectar or juice, cinnamon sticks, cloves and anise stars in a medium saucepan. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes. Add tequila and stir to incorporate.
  1. Cut off the pear tops and with a sharp knife, carefully outline a rim on your pear cups.
  1. With a melon baller or spoon, hollow out the pears, making sure to leave about 1/4 inch at the bottom and around the edges, creating a cup.
  1. Pour warm nectar into pear cups and enjoy!

 Recipe courtesy of: Rook No. 17


Easy Peasy Perry Pork


Paracombe Premium Perry shares a simple easy peasy ‘Perry Pork’ recipe this Foodie Friday, which is, as the name suggests, easy to make for friends and family and uses a bottle of Paracombe Premium Perry too! 


Total Time: 15 mins to prep & 45 mins to cook

Serves: 2


IngredientsEasy Peasy Perry Pork

  • 2 – 4 Pork Loin Steaks
  • 1 Bottle of Paracombe Premium Perry
  • 2 Pears
  • 100g Brown Sugar
  • 1 White Onion
  • 200ml Water
  • 10ml Olive Oil



  1. Pre-heat the oven to 200c.
  1. Add the pork loin steaks to a deep oven dish, along with one peeled and cut pear and pour half of the bottle of the Paracombe Premium Perry in, so the steaks are covered. Sprinkle 25g of brown sugar on top. Cook for 30 minutes.
  1. In the mean time, chop the onion and one pear (skin off) and add to a warm frying pan containing the olive oil.
  1. Once the onion has started to sizzle, add 75g brown sugar and the water. Turn the heat down and allow to cook for 10 to 15 minutes.
  1. After 30 minutes in the oven, take the pork out and turn over. Add the caramalised onion & pear slices and put back in the oven for 15 minutes.
  1. Sit back and relax for 15 minutes with the rest of the Paracombe Premium Perry!
  1. Check pork is thoroughly cooked before serving with thick cut potato chips, or whatever takes your fancy.
  1. Enjoy!


Recipe courtesy of: Tesco Real Food



Grilled Ham & Cheese with Pear

This Foodie Friday we’re putting a spin on an old favourite – Grilled Ham & Cheese! Adding fruit makes it healthy right? So we’re proposing the grilled ham & cheese sandwich with pear! It may seem like a strange combination at first, but trust us – the salty taste of the cheese and ham combined with the sweet taste of the pear is a match made in heaven!


Total Time: Less than 30 minsGrilled Ham & Cheese with Pears

Serves: 2 (2 Sandwiches)



  • 4 slices sandwich bread
  • 250 grams cheese (we love Woodside Cheese Wrights!)
  • 1 pear, thinly sliced
  • 250 grams deli ham, thinly sliced
  • Butter



  1. Layer 4 slices of sandwich bread with about 250 grams of melting cheese, 1 thinly sliced pear, and 250 grams of thinly sliced deli ham; top each with bread.
  2. Heat a large fry pan over medium heat.
  3. Spread the outside of both bread slices with butter.
  4. Cook sandwiches in batches (if necessary) until golden and cheese is melted, flipping once, 3 to 5 minutes per side.
  5. Cut sandwiches in half and serve hot.
  6. Enjoy!


Recipe courtesy of: Martha Stewart

Poached Pears with Dark Chocolate Sauce

There’s only one thing to do on Foodie Friday on the Easter long weekend, cook pears with chocolate! This quick and easy recipe is in-season, delicious, and perfect for your Easter celebrations! 


Poached Pears with Chocolate SauceTotal Time: 30 mins

Serves: 4



  • 4 Beurre bosc pears
  • 1/2 cup caster sugar
  • 2 cups water
  • 1 cinnamon stick


Chocolate Sauce Ingredients

  • 200g dark chocolate, finely chopped
  • 1/2 cup cream
  • 1 tbsp butter
  • 3 tbsp Frangelico liqueur (optional)
  • 1 tsp ground cinnamon



  1. In a small saucepan, bring the water, caster sugar and cinnamon to the boil.
  1. Peel the pears, leaving the stems intact.
  1. Place the pears in the sugar syrup, return to the boil and immediately remove from the heat and set aside to cool. The remaining heat will continue to cook the pear.
  1. In a small pan, heat the cream, cinnamon and butter and remove from the heat just before it boils.
  1. Whisk in the dark chocolate and Frangelico until the chocolate is entirely melted and you have chocolate sauce.
  1. Serve one pear per guest with the chocolate sauce drizzled over the top.
  1. Enjoy!


Recipe courtesy of: Kidspot Kitchen

Baked Pears with Ricotta, Walnuts & Cinnamon

Pears are in season and the nights are getting colder! This recipe is warm, delicious, quick to prepare and a great way to get the family to eat a piece of fruit – happy Foodie Friday!


Serves: 4-8


IngredientsBaked Pears

  • 4 large firm pears, halved
  • 1 cup of of ricotta cheese
  • 1/2 cup of walnuts, chopped
  • 1 teaspoon of ground cinnamon (this is a lot so you can always reduce this quantity to taste)
  • Serving options – honey, grated dark chocolate, Cadbury flake chocolate



  1. Preheat the oven to 180° and line a baking tray with baking paper.
  2. Scoop out the seeds of the pears, leaving a small hole that can be stuffed with the ricotta mixture.
  3. Combine the ricotta, walnuts and cinnamon.
  4. Spoon the ricotta mixture into the pear hollows.
  5. Place on the baking tray and bake for 30-40 minutes or until the pears are tender.
  6. Enjoy!


Recipe and photo courtesy of: A Dietitian’s Eats

Autumn Pear Salad

Foodie Friday is here, and with it, the recipe for this delicious Autumn pear salad! Pick up some fresh, juicy pears from us at the market this weekend and enjoy! See our web calendar for market dates.


Autumn Pear SaladServes: 5


Balsamic Vinaigrette Ingredients

  • 1/3 cup extra virgin olive oil
  • 2 1/2 Tbsp balsamic vinegar
  • 1 Tbsp honey
  • 1 tsp dijon mustard
  • 1 1/2 Tbsp finely diced shallot
  • Salt and freshly ground black pepper


Salad Ingredients 

  • 1/2 cup chopped walnuts
  • 1 Tbsp salted butter
  • 1 Tbsp packed light-brown sugar
  • 7 oz Spring Salad & Spinach blend
  • 2 oz parmesan cheese, shaved
  • 2 Red Anjou Pears, sliced thin (Bartlett pears work fine too)
  • 1/3 cup dried sweetened cranberries


Instructions for the vinaigrette dressing:

  1. To a blender add olive oil, balsamic vinegar, honey, dijon mustard, diced shallot and season with salt and pepper to taste.
  2. Blend mixture until well emulsified, about 20 seconds.
  3. Store in refrigerator in an airtight container until ready to serve.


Instructions for the salad and candied walnuts:

  1. In a medium skillet melt butter along with brown sugar over medium heat.
  2. Once mixture has melted add walnuts and cook, stirring constantly until caramelized, about 2 minutes. Transfer to a plate in a single layer to cool.
  3. Layer lettuce and pears in a large bowl and toss with dressing, then top with parmesan, dried cranberries and candied pecans and serve.
  4. Note: top this salad with dressing just before serving, as it will wilt the lettuce after a while.
  5. Enjoy!


Recipe and photo courtesy of: Cooking Classy




Pears Poached in Riesling and Vanilla

Autumn has arrived in Australia and our 2015 harvest is complete! With so many fresh, delicious pears now available, we’ll be bringing you our favourite pear recipes on ‘Foodie Friday’, starting with this weeks’ pears poached in Riesling and vanilla – a perfect autumn dessert.


Total time: 1 hourPoached Pears

Serves: 8



  • 500ml Riesling
  • 2 cups water
  • 1 cup sugar
  • 1 vanilla bean
  • 1 cinnamon stick
  • Peel from one lemon
  • 8 Berre Bosc or William pears
  • 300ml softly whipped cream
  • 1 tsp vanilla extract
  • 1 tsbp icing sugar



  1. Put all ingredients except the pears in a big wide pot and bring to a boil stirring for a few minutes to dissolve the sugar, then reduce to a simmer.
  2. Carefully peel your pears then put all together into the simmering liquid. If the pears are not fully covered, add equal quantities of water and wine to cover.
  3. Leave to cook for about 10 minutes if you have ripe pears, or 20 minutes for almost ripe pears. The point of a knife will pierce the pear easily into soft flesh once done. Carefully remove the cooked pears with a slotted spoon and put into a container, standing upright.
  4. Next boil the poaching liquid for 30 – 45 minutes until it is reduced to an aromatic syrup.
  5. Serve warm or cold with whipped vanilla cream – add 1 tsp vanilla paste and 1 tbsp icing sugar to 300 ml softly whipped cream and/or vanilla bean ice cream.
  6. Enjoy!


Recipe and photo courtesy of: From the Kitchen