Styling Natalie Homan

Native rosella pink lemonade with Green Ant Gin serves 4 cups or 5 pots 175g sugar 250ml water 10 rosella flowers ½ tsp salt 100ml lemon juice (keep the juiced lemon halves) soda water, to top up In a pot, bring sugar, water and rosella flowers up to a simmer, stirring to dissolve the sugar. Remove from heat, add lemon juice, juiced lemon halves and salt and stir to combine. Chill the mix down in the fridge. Strain the rosella syrup and store in the fridge until use.

Brussel sprout, rapini & fennel sausage pizza makes 3, 12-inch pizzas 4 tbsp olive oil 300g Brussel sprouts, thickly sliced 3 tbsp grated parmesan 2 cups blanched rapini, roughly chopped* 2 pork and fennel sausages, casings removed 100g fior di latte cheese sea salt cracked black pepper 1 large green chilli, finely sliced for dough 500g 00 strong flour + extra for stretching the dough 300ml warm water 3g dry yeast 5g salt To make pizza dough, place water into the bowl of a standmixer fitted...

Potato and vegetable fritters with tomato chutney wrapped in lettuce leaves for fritters 500g cooked mashed potato, white or sweet potato 100g grated cheese 100g plain flour (can be g/f) 2 eggs lightly beaten salt and pepper to taste 2 tbsp chopped chives or spring onion vegetables of your choice 1 tsp olive oil for frying for tomato chutney 10 large ripe tomatoes, coarsely chopped ½ red onion, chopped 150g brown sugar 125ml malt vinegar salt and pepper 1 tsp dried chilli flakes (optional)...