real lemonade

Real Lemonade

I’m not sure I can quite pull the old ‘we’re still recovering from a huge Breakfast Rave’ line now that we’re a fortnight on from the actual event, but hoping you can humour me. It is true. Mostly. It was such an amazing day a couple of Sunday’s ago, the weather was perfect, the location at Chateau Tanunda just gorgeous, great food, music, coffee, tea, green smoothies, and an all round good vibe for everyone’s start to the day. I thought I’d made enough lemonade but Spring came along dressed for Summer and we sold out, so here’s the recipe for everyone I promised it to. Over 2 weeks ago now. Ooops.

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Real Lemonade


3/4 cup organic panela sugar (or other unrefined sugar of choice)

1 cup water 

1 cup organic, freshly squeezed lemon juice (about 5 lemons worth)

1 vanilla bean, stripped


3 to 4 cups still or sparkling water (to dilute)


Make a simple syrup by heating the panela sugar and water in a small saucepan until the sugar is dissolved completely. Add the lemon juice and vanilla seeds and stir through.


Remove from heat and leave to cool before diluting to taste with either still or sparkling water.


The panela sugar will make this lemonade a darker colour but the flavour is wonderful.



I meant to make white chocolate

Raw White Chocolate, Macadamia & Peppermint Ice Cream

It seems there’s just enough time to live life out here on the hill, or to blog it. But not both at the same time! So a super quick baton change for a white chocolate, macadamia and peppermint ice cream recipe that happened when I was trying to make raw white chocolate bars yesterday. So glad that little mistake morphed into a new discovery…


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Raw White Chocolate, Macadamia & Peppermint Ice Cream


1 cup raw organic cacao butter, melted over double boiler

1 cup raw coconut cream (you can make your own by pureeing the flesh and water from a young coconut)

1/2 cup raw organic honey

3/4 cup raw organic macadamia butter (I’ve been making mine with added hempseeds, so good)

5 tbsp raw organic maca powder

1 vanilla pod, scraped

handful fresh organic peppermint leaves

3-5 drops pure essential peppermint oil

3-4 frozen organic bananas


Throw all of the ingredients into a blender, bar the bananas. Ensure the mixture is completely smooth and then add the frozen banana pieces and blitz again. Once the mixture is velvety, transfer to a airtight container and pop into the freezer until set to just how you like your ice cream to be. Scoop and top with roughly chopped macadamias and peppermint geranium flowers, if your garden is offering.

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