Vijay’s Antz Cocktail Recipe
Vijay’s infamous Antz cocktail, creeping slowly but surely onto the global cocktail map, is a blend of foraged local Weaver ants, soursop, homemade coconut yoghurt, salt baked tapioca, and Chalong Bay rum; topped with a housemade basil meringue, on a basil leaf, sprinkled with imported Thai ants (flash frozen with liquid nitrogen).
The unexpected use of tapioca gives the drink a body and texture, and the local Weaver ants (containing ascorbic acid) lend a sour, almost citric flavour to round up the taste. complemented with the sharp taste of basil, the Antz cocktail is a pleasant surprise!
Get Chunky’s Giant Chewy Anzac Cookies
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
Coastal Fishing Experience
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
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.