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Recipes

Today marks the first day of a sparkly new series here at Polka Dot Made. Each month, we’ll be sharing with you the best recipes for bridal showers, high teas and wedding day breakfasts. So yummy! A delicious array of sweet and savoury plates that guests and bridal parties will swoon over – beginning today,

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At Peter Rowland Catering, we love this hearty winter dish – it’s great for plated weekend dinners with friends! Ingredients: (Serves 6)1.5 kg good-quality blade or chuck steak, trimmed of fat, cut into 3cm cubes 375 ml good-quality red wine (Merlot is ideal!) 2 tbs olive oil 1 tbs unsalted butter 1.5 medium onions, chopped 4 sticks

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At Peter Rowland Catering, this is one of our favourite winter recipes; the delicious curry combined with the aromatic kaffir lime scented rice is just perfect for sharing. Pair it with a glass of wine (or two!) and enjoy dinner in with friends this weekend!Roast duck curry with grilled pineapple, sweet potato, red capsicum, baby

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What’s a ‘Wintervention’ we hear you ask? An excuse to get all your besties in the one place and roll out this dinner party menu. Our menu is so simple you can keep drinking wine, instead of being stuck in the kitchen. Read on and enjoy……When was the last time you went to a dinner

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I have always loved the idea of sugar cookies – just the name is so romantic to me! And with such a sweet and simple treat it seemed like a match made in heaven to lightly emboss these biscuits with some gorgeous lace, creating a pretty addition perfect for a kitchen tea or dessert table.So why not have

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When we first moved to Scotland we had no idea we were moving into an area that was once known as the ‘berry capital of Europe’. But come Summer time, as the road side stalls sprang up everywhere it quickly became apparent that finding berries was not going to be a problem!I had never attempted to

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I adore donuts! They are my weakness – a simple hot cinnamon donut any day of the week will do me just fine. I recently bought a mini-donut maker from Big W for under $20 and since then it has been a bit of a treat. I am still experimenting with flavours and recipes, so

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Choosing the favours for your wedding is a great opportunity for you to incorporate a little bit of your personality and style into the celebrations.For today’s tutorial, I wanted to create a favour that would be universally enjoyed, simple to create and of course, look lovely too! Believe me, nothing quite says ‘thank you for sharing our day’ like

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These delicate little Christmas pudding balls are great as a treat with your cup of tea or coffee. Combined with chocolate chips and luscious soaked fruit (which has all been done for you!) and then rolled in toasted and desiccated coconut, they are just the icing on the cake ! Try and stop at just

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As a young apprentice chef I was taught that the food was always the carrier for the “sauce”. I truly believe that to be correct. If you get the sauce right then the dish is usually spectacular! I still make many sauces, dressings, pesto and gravies from my little black book of recipes from those

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pimms-popsicles

Boozy popsicles you say?! Yes indeedy! I have managed to squeeze a favourite summer tipple into ice block form just for you.These popsicles are perfect on arrival at your wedding reception or yummy at a day-after brunch. Just remember to have a non-alcoholic version on hand for the kiddies.What You Need: 1 1/2 cups dry

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grapefruit-gin

Gin is a fantastic tipple on its own, but when you add these complimentary botanicals, it’s lifted to another level.Try it out on your bridesmaids, mix it up into a signature cocktail or pop little gift-wrapped bottles on the tables for favours.What you need: – 750ml clean bottle or jar with a lid– Peeled rind of

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At Providence Gully we have a wonderful Pomegranate orchard and I have combined my favourite double chocolate biscuits with chunks of Pomegranate Turkish Delight in this recipe for you. I love using produce from the garden, and of course eggs from my happy hens; the kitchen aroma whilst these biscuits were cooking was just yummy!Ingredients:150g

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At Coombe – The Melba Estate, our recipe for Fig, Banana and Walnut Bread is one of our Executive Chef, Tony Milton’s, favourites  – it’s so easy and delicious and never lasts long!Ingredients:– 300 gm Self Raising Flour– 1 Tsp Bicarb Soda– ¼ Tsp Salt– 2 Eggs slightly beaten– 125 gm Butter– 90gm Brown Sugar–

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