Anzac Day is fast approaching and what better way to impress your friends and family than with some freshly baked Anzac cookies. And trust us these delicious cookies won’t disappoint.
Get Chunky is known for creating the most mouthwatering, over the top, chewy cookies and we have been lucky enough to get an exclusive recipe just for you to try at home!
Prep time: 10 minutes
Cooking time: 20 minutes
1 x cup plain flour
1 x cup rolled oats
1 x cup desiccated coconut
1/2 x cup brown sugar
1/4 x cup caster sugar
125g x unsalted butter
2 x TBS golden syrup
1 x tsp bicarb soda
1/2 x tsp salt
2 x TBS boiling water
1. Preheat fan forced oven to 140 degrees. Line baking trays with baking paper
2. Place butter and golden syrup in a saucepan over low heat. When the butter is melted, add the bicarb soda, hot water and stir until well combined then remove from heat.
3. In a separate bowl, combine the rest of the dry ingredients (flour, sugars, oats, salt and coconut)
4. Add butter mixture to dry ingredients and stir together until well combined.
5. Roll the dough into 100g balls and only place about 6 dough balls per tray. Using your palm, press down onto the dough to create 1cm thick cookies.
6. Bake for about 20 minutes or until golden brown. The longer you bake the crispier the cookie.
7. Let cool on baking trays for a few minutes and then transfer to a cooling rack.
Don’t have time to get creative and make cookies yourself? Check out Get Chunky’s Instagram page to find out where you can buy these giant pockets of gooey deliciousness!
Image credit: Urban List Perth
Margaret River’s Aboriginal owned tourism company, Cape Cultural Tours, has added a unique coastal fishing tour to their range of Cape Naturaliste indigenous experiences.
Djiljit is a traditional word meaning ‘fish’ and the new Djiljit Coastal Experience sees visitors fishing with traditional Wadandi custodians in the spectacular seascape of Meelup Regional Park, and the Capes region.
“The local Aboriginal people named Meelup ‘place of looking at the moon rising’ because the full moon appears to rise out the sea. Wadandi fish by the phases of the moon, and the crystal
clear waters here are home to herring, salmon and bream,” said Josh Whiteland.
“Your guide will pass on the stories of the ‘boodja’ country – during a walk along the pristine coastline. It’s common to see dolphins, whales and schools of fish from the coastal ridge,
depending on which of the six Aboriginal seasons we are in.”
“Visitors learn how these seasons influence what the Wadandi gather and hunt as the guide explains the area’s flora and fauna and teaches you how to prepare your fish and forage for your salad. Ultimately, everyone enjoys a BBQ lunch on location!
The Djiljit tour will operate February to May annually and is suitable for couples, families and small groups and includes all fishing gear and beach towels, a BBQ lunch cooked on location
served with refreshments and Margaret River Region beer and wines.
Image credit; Cape Cultural Tours Margaret River
Lilydale’s BBQ Piri Piri Butterflied Chicken with easy crunchy coleslaw is bound to be a family favourite!
Prep time: 20 minutes
Cooking time: 50 minutes
Piri Piri Butterflied Chicken
1 x 1.5kg Lilydale Free Range Chicken, trimmed
½ cup store-bought spicy piri piri sauce
¼ cup olive oil
3 garlic cloves, crushed
¼ cup lemon juice
Barbecued lemon wedges, extra piri piri sauce, and crusty bread rolls, to serve
Easy Crunchy Coleslaw
500g store-bought fresh coleslaw mixture (without dressing)
½ cup toasted mixed salad seeds (we used a mix of pumpkin seeds, pine nuts, and sesame)
½ cup whole egg mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1. To butterfly the chicken, place whole chicken breast-side down on a clean work surface. Using chicken shears or a sharp knife, cut down on both sides of the backbone and discard backbone. Trim and discard rib bones. Turn chicken over and using the palms of your hands, firmly press the breastbone to butterfly open the chicken. Score the chicken flesh in the thickest parts.
2. To make the BBQ marinade, combine piri piri sauce, oil, garlic and lemon juice in the shallow ceramic dish. Add chicken and liberally brush on both sides with marinade. Cover and chill for 15 minutes (or longer if time permits). Make the coleslaw.
3. Preheat a greased barbecue over medium-high heat. Insert 2 long metal skewers lengthways into the thickest parts of the chicken. Place chicken on the grill and cook for 15 minutes, brushing occasionally with remaining marinade. Turn and cook, brushing with any remaining marinade for a further 15 minutes. Reduce heat to medium-low and cook for 20-25 minutes or until just cooked through. Serve with coleslaw, barbecued lemon wedges, extra piri piri sauce and crusty bread rolls.
1. Combine coleslaw mix and salad seeds in a large bowl. Mix mayonnaise with lemon juice and mustard in a small bowl. Season with salt and pepper. Drizzle mayonnaise mixture over coleslaw and gently toss to combine. Cover and chill until ready to serve.
Easter gives you the opportunity to explore and enjoy Margaret River over four full days, and trust us when we say even the extra two days of adventure will not be enough! Check out some of the places we recommend visiting over 30th-2nd of April.
Take a trip down to the quirky Margaret River Bakery! From the exterior, it is quite easy to be fooled into thinking it is any old bakery but once inside this hidden gem truly comes to life. The eclectic and homely décor makes it a go-to place for locals and visitors alike, so why not head to this jewel of Margaret River for a tasty breakfast of stupendous baked goods!
Stock up on all things chocolate. Seriously, if you don’t, can you really even classify it as Easter? Since its opening in 1999, The Margaret River Chocolate Company has become one of Western Australia’s most popular tourist destinations. Head in, grab a light lunch with a side of chocolate of course and do not forget to take some chocolate eggs home for later.
Only 13 kilometers from Dunsborough is the newly renovated Cape Naturaliste Lighthouse. The huge upgrade includes a brand new viewing deck and a super cozy café for you to relax have a coffee and enjoy your surroundings. The view is incredible with a 360-degree perspective from above the trees on their fancy new slab of timber. Check it out on Easter Monday after your afternoon hike, through one of the many awesome trails!
Chef Aaron Carr, Margaret River local and long-time friend of Gourmet Escape has recently opened up a new restaurant in Dunsborough named Yarri. Their menu reflects the six seasons of WA’s Nyungar people and country with a focus on sustainable ingredients. If you are not feeling like cooking at all over the long weekend, make sure to book your table to ensure you don’t miss out.
Image credit: Elements Margaret River & Frances Andrijich