from Bee One Third’s Jack Stone
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500gm pork fillet
2 tbs vegetable oil
1 packham pear, finely sliced
1 witlof, leaves torn
50gm pine nuts, toasted
1 golden shallot, finely sliced
¼ cup sage leaves, picked
¼ cup vegetable oil
50gm parmesan cheese, shaved
30ml balsamic vinegar
1 tsp Dijon mustard
30ml extra virgin olive oil
salt and pepper
Preheat oven to 180°C.
Dry the pork fillet on paper towel and season with salt and pepper.
In a heavy based frypan, heat the oil and sear the fillet on all sides, then transfer to the oven for 6 – 8 minutes.
Remove from the oven and allow to rest for 5 minutes.
Whisk together the honey, balsamic, mustard and olive oil and season with salt and pepper.
In a small saucepan, heat the ¼ cup oil until it reaches 180°C and quickly fry the sage leaves until they are crisp. Drain on paper towel and sprinkle with salt.
Finely slice the pork fillet and gently toss with the rocket, witlof, pear, pine nuts, shallot and dressing, and transfer to a serving bowl.
Garnish with the crispy sage and shaved parmesan.
- 200ml coconut water
- 75gm castor sugar
- 200gm coconut yoghurt
- ½ tsp vanilla bean paste
- ½ tbs gelatine powder
- 2 cups traditional rolled oats
- ¾ cup almond flakes
- ½ tsp salt
- pinch of cinnamon
- pinch of ground ginger
- ¼ cup coconut oil
- ¼ cup honey
- 1 cup mixed fresh blueberries, raspberries and strawberries
- mint to garnish
In a small saucepan, warm the coconut water, sugar and vanilla over a low heat until the sugar has dissolved.
Dissolve the gelatine in a couple of tablespoons of cold water then stir into the hot coconut water mixture until dissolved.
Stir in the coconut yoghurt, and divide the mixture between four serving glasses.
Refrigerate until set.
Mix together the oats, almonds, salt and spices.
Whisk together the coconut oil and honey and stir through dry ingredients.
Spread out evenly on a tray lined with baking paper and bake for 25 – 30 minutes at 160°C. (the granola will get crunchy as it cools)
Place a generous spoonful of granola on top of each of the pannacottas and finish with fresh berries and mint.
250gm chicken mince
10gm dried shiitake mushrooms, soaked in boiling water for 1 hour then finely diced
1 tsp fresh ginger, finely grated
1 spring onion, finely sliced
1 clove garlic, crushed
¼ cup fresh coriander leaves, finely chopped
1 tsp sesame oil
1 tbs soy sauce
pinch of white pepper
1 tsp cornflour
24 wonton wrappers
2 cups vegetable oil for frying
25ml soy sauce
25ml pickled ginger juice
2 tbs finely chopped pickled ginger
Finely sliced spring onion and coriander to garnish
Mix together the chicken mince, shiitakes, ginger, spring onion, garlic, coriander sesame oil, soy, pepper and cornflour
Line a tray with baking paper or plastic wrap.
Lay six wonton wrappers out and place a heaped teaspoon of filling on each. Lightly wet the edges of one wrapper and bring all edges in to form a tight little money bag shape. Place on the tray.
Repeat with the remaining wrappers and mix, spacing the wontons out well on the tray.
At this point, the wontons can be frozen until needed if desired.
Stir together the honey, soy sauce, ginger juice and pickled ginger.
In a medium saucepan, heat the vegetable oil to 180°C and cook the wontons 6 at a time until golden and crispy.
Drain on absorbent paper and keep warm in a low oven until all are done.
Serve with the dipping sauce and garnish with spring onions and coriander.
Learn how to attract bees and butterflies to your garden.
A variety of herbs to plant within your home garden that will encourage bees to visit.
What better way than to teach children about bees than through art.
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For more bee arts and craft please visit Creative Kids ONLINE
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