Savoury Nut Mix Ingredients

- 300g mixed nuts of your choice (I used cashews, pecans, walnuts and macadamias)
- Large pinch of Murray River Salt Pink Salt Flakes
- 1/2 teaspoon black pepper
- 1 tablespoon dried rosemary
- 1 tablespoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 cup maple syrup
- 140g finely diced dried fruit of your choice (I used dried apricots and cranberries)

Sweet & Spicy Nut Mix Ingredients 

- 300g mixed nuts of your choice (I used cashews, pecans, walnuts and macadamias)
- Large pinch of Murray River Salt Pink Salt Flakes
- 1 teaspoon cayenne pepper1 teaspoon cumin
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 cup maple syrup

Directions

1. Preheat oven to 180 degrees bake.
2. Line a large baking tray with parchment paper.
3. In two separate bowls, combine the ingredients for that nut mix.
4. Pour one of the nut mixes onto the lined baking tray and spread out to one even layer across the tray.
5. Bake in the oven for 30 minutes, setting a timer for 15 minutes to turn over the nuts halfway.
6. Remove from the oven and allow to cool for 10 minutes before transferring to a jar.
7. With the Savory Nuts, add the fruit after the cooking process by transferring the cooked nut mix to a medium sized bowl, adding the fruit and stirring to combine with a spoon.

Ingredients 

- 3 cups spelt flour
- 2 teaspoons baking powder
- 1 tablespoon ginger
- 2 tablespoons cinnamon
- Pinch of Murray River Salt Pink Salt Flakes
- 3/4 cup non dairy butter
- 3/4 cup brown sugar
- 3/4 cup golden syrup
- 1 teaspoon vanilla extract
- 20g Chocolate

Directions

1. In a medium sized mixing bowl cream the butter and sugar together with an electric mixer or beater. Add the golden syrup and vanilla extract and beat again until combined. Add the dry ingredients and beat again until well blended.
2. Roll the dough into one ball, slice down the middle with a knife to separate into two and wrap each ball of dough with cling wrap. Place in the fridge for 2 hours so that the butter hardens again.
3. Preheat oven to 180 degrees bake. Line a large baking tray with parchment paper.
4. Dust a large hard surface lightly with flour and begin to roll out one of your balls of dough. Roll to a half inch thickness. Use mini or large cookie cutters to cut out your desired shapes.
5. Use a grater to finely grate the Chocolate over the cookie cut outs.
6. Transfer to the baking tray and bake in the oven for 5-10 minutes.
7. Remove from the oven and transfer to a wire rack to harden.

NEED:

2-3 small nadine or ruby potatoes
per serving
Plenty of Pink Salt flakes
Extra Virgin Olive Oil as required

DO:

1. Preheat oven to 170°C.
2. Wash and dry the potatoes leaving the skins on.
3. Place enough salt in the base of a small baking tin to just cover the base.
4. Brush the potatoes with EVOO and roll across th esalt, preferably filing the tray with potatoes.
5. Bake for 1 hour approximately and then test for softness. They shouldn’t be totally soft yet.
6. Increase oven temperature to 200°C and finish baking for a further 30 minutes.

BUTTER (Need):

200g unsalted butter in pieces,
room temperature
40g strong cheese of choice, grated
2 pinches Murray River Salt
2 spring onions, thinly sliced

BUTTER (Do);

To make the butter, place all ingredients into a bowl
and combine well. Roll and wrap in baking paper and store in the fridge until use.

(Continued) 7. Place potatoes onto a plate, removing excess salt from the bottoms of the potatoes.
8. Split with a cross cut and serve with plenty of Butter and additional Murray River Salt to taste.