Ingredients:

1. 500g Mid Joint Chicken Wings
2. 80ml Honey Nectar
3. 18g Grainy Mustard
4. 15g Butter
5. 6g Salt
6. 4g Black pepper
7. 1/2 tsp Chilli powder
8. 1 Stalk Rosemary leaves
9. 2 tsp Lemon Juice
10. Lemon Zest

Method:
1. Marinate the chicken mid-joint wings with lemon zest, salt and pepper.
2. In a pot, put in the grainy mustard, Tasmania Honey Nectar, butter, chilli powder, lemon juice and rosemary, and simmer until the butter melts. Let it cool down.
3. After the marinate mix is cooled down, mixed it with the chicken mid-joint wings and refrigerate it for at least 4 hours or overnight.

4. Grill the chicken wings at 200 degrees Celsius for 20-30 minutes, speading the marination constantly on the chicken.

Ingredients:

1. 6 bananas (frozen)
2. 1 banana (not frozen)
3. 6 pitted dates
4. 2 tablespoons Carob powder

Method:
1. The day before you plan to eat this, slice up the bananas into 1/2 cm coins and place in a Tupperware box or freezer food bag.
2. Place this in the freezer until the next day. Ideally, you will want to leave it in the freezer 24 hours in advance.
3. When ready to make the ice cream - take the bananas out of the freezer.

4. Place the banana coins into a very good blender. (You really do need a good blender and blade for this!)

5. Blend the frozen bananas. They will start to form a crumble. Then add the dates and carob. The banana mix will turn creamier. (Some of the dates remain in pieces which is heaven as it will taste like chunks of toffee.) You can also add 1 banana (not frozen), Which produces an extra creamy ice cream that's insanely delicious.

Make sure you scrape the sides down to ensure all of the banana mixes together. It may take a couple of minutes. Blend until smooth and creamy.

6.Remove the mixture from the blender and add to a bowl.

7. Add toppings or keep it simple and enjoy solo.

Ingredients:

1. 1 tablespoon whole chia seeds
2. 1/2 lemon juice
3. 1 tablespoon of Nectar
4. 1 1/2 cups warm water

Method:
1. Mix all the ingredients together.
2. Let rest for 5-10 minutes, stirring occasionally, or until the chia seeds have formed a gel.
3. Drink up!

Ingredients:

1. Blueberries - 1/4 cup or 32gms
2. Strawberries (large) - 3 pieces
3. Banana - 1 piece
4. Water - 1/4 cup
5. Mint Leaves - 3 pieces
6. Chia Seeds - 1/4 cup or 32gms
7. Tasmania Honey Nectar - 1tbsp
8. Ice cubes - 3 pieces

Method:
1. Add all the ingredients in a blender.
2. Blend till the mixture is smooth.
3. Serve

1. Double Cream - 480gm

2. Milk - 180gm

3. Milk - 60gm (in a separate bowl)

4. Sugar - 50gm

5. Gelatin - 14gm

6. Vanilla Extract - 1 tsp (optional)

7. Nectar - 80gm (You can replace with 20gm Honey) 

 Method:

1. Dissolve gelatin in 60gm milk and put aside.

2. Cook Cream, milk and sugar in a heavy bottom pot.

3. When boiled, add in vanilla extract, Honey nectar 

4. Remove from heat and add in the dissolved gelatin,

    stir until all gelatin is dissolved completely.

5. Pour into mould and chill in fridge for at least 4 hours.

6. Serve 

1. Self raising flour - 150gm

2. Melted Salted butter - 100gm

3. Sugar - 100gm

4. Egg - 3

5. Oil - 20gm

6. Organic leatherwood Honey - 20gm (Can replace with 20gm Honey Nectar)

Method:-

1. Sieve flour and put out aside.

2. In a mixing bowl, beat the eggs, sugar, melted butter, oil evenly.Mix ingredients until well blended.

3. Add in honey.

4. Add in Flour and mix till all flour are incorporated.  (DO NOT OVERMIX).

5. Pour in Muffins Moulds.

6. Bake for 15 - 20 mins at 170deg.

7. Let cool and serve.

Carob Pulut Hitam 

Ingredients: 

1. 100 gm Black Glutinous Rice 

2. 10gm White Rice 

3. 300 gm Coconut cream

4. 8 Pandan leaves knotted 

5. 150g Carob Syrup 

6. 140ml water 

Topping Ingredients:

Coconut cream(100g)

Pandan Leave 

A pinch of salt 

 Instructions:

1, Rinse white rice and black glutinous rice together. 

2. Bring to boil in high heat and lower down to slow heat to simmer until rice opens up. 

3. Add Carob Syrup

4. Add pandan leave

4. Add Coconut cream and stir constantly, dont let the mixture boil. 

    Remove the pandan leave  

5. Off fire and serve

6. For more fragrant taste - add more coconut milk when eating. 

Topping

1. Heat coconut cream with pandan leave. Stir constantly and don't let it boil.

2. Add salt. 

3. Remove from heat when salt dissolved and cream thicken

4. Throw away pandan leave and set aside to serve.