News — Recipes

Lemon Aspen and Honey Dressing by Mitch Collins Ingredients:75g Dijon mustard 75g Honey 50g Good quality apple cider vinegar 5-10g of Noosa Natives Lemon Aspen powder 200ml Grapeseed oilSalt Method: Combine mustard, honey and vinegar in a tall jug or bowl and blend using a stick blender Add the lemon aspen powder and incorporate Slowly add the grapes oil while still blending with the stick blender so the mixture doesn't split Season with salt and transfer to a container to store in the fridge until needed. @instagram.com/mitch_collins_cooking space   space Lemon Aspen cheesecake with passionfruit coulis and almond crumb by Mitch Collins...