Iced Hazelnut Mocha

Serves 2

2 scoops vanilla ice-cream
2 scoops chocolate ice-cream
250ml (1 cup) fresh hazelnut coffee, chilled for 30 minutes
milk, to serve
nutmeg, to serve

Place 1 scoop of each ice-cream into each short glass. Pour over chilled coffee, then a dash of milk. Sprinkle with nutmeg to serve.

Pork Rissoles

500g Pork Mince
1 Tablespoon Soy Sauce
2 Tablespoons Sweet Chili Sauce
1 stick of shallots sliced
1 teaspoon chili flakes (optional)

Mix all ingredients until well combined. Using your hands, roll into balls. Fry and serve.

Served best with stir fry vegies.

Submitted by Megan

Whisky Champagne

Serves: 8

160ml (2/3 cup) scotch whisky
500ml (2 cups) chilled bought orange juice
1 x 750ml bottle sparkling wine, chilled

Pour the whisky among 8 serving glasses. Top with the orange juice and sparkling wine. Serve immediately.

Blue Lagoon

Serves: 8

Blue curaçao, a rum-based liqueur with a subtle bitter-orange flavour, is the base for this cocktail.

1L (4 cups) bought pineapple juice
500ml (2 cups) chilled lemonade
250ml (1 cup) blue curaçao
250ml (1 cup) dry gin
Fresh pineapple wedges, to garnish

1. Place the pineapple juice in a shallow metal container. Cover with foil and place in the freezer for 4 hours or until just set.
2. Roughly break up the frozen pineapple juice with a metal spoon and quickly transfer to the bowl of a food processor. Process until smooth. Transfer to a large jug. Add the lemonade and stir until just combined.
3. Pour the blue curaçao and gin among 8 serving glasses. Pour over the pineapple mixture. Garnish with a pineapple wedge and serve immediately.

Caipiroska

Serves: 8

250ml (1 cup) cold water
215g (1 cup) caster sugar
8 limes, halved, each half cut into quarters
330ml (1 1/3 cups) chilled vodka
4 cups crushed ice

1. Place the water and sugar in a medium saucepan over medium-low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Remove from heat and set aside for 5 minutes to cool. Transfer to a jug. Cover with plastic wrap and place in the fridge for 1 hour to chill.
2. Place 3/4 of the lime wedges in a large bowl. Use the end of a rolling pin to gently pound until roughly crushed.
3. Add the sugar syrup, vodka and crushed ice, and pound until just combined. Pour among 8 serving glasses. Top with remaining lime wedges and serve immediately.

Rhubarb and Rosewater Sparkling Wine

Makes: 500ml (2 cups)

You can make the rhubarb syrup (steps 1 and 2) up to 2 days ahead. Store in an airtight container in the fridge. Carry out step 3 just before serving. If rosewater is unavailable, you can use 2 tsp rosewater essence instead.

500m1 (2 cups) cold water
215g (1 cup) caster sugar
5 stalks (about 245g) rhubarb, trimmed, leaves discarded, washed, coarsely chopped
1 Tbsp rosewater
2 x 750ml bottles sparkling wine, chilled

1. Place the water and sugar in a large saucepan over medium heat and stir until the sugar dissolves. Increase heat to high and bring to the boil. Add the rhubarb and return to the boil. Reduce heat to low and simmer, stirring occasionally, for 10 minutes or until the syrup is bright pink and the rhubarb is tender (see microwave tip). Remove from heat and set aside until cooled to room temperature.
2. Strain the syrup through a fine sieve into a large bowl and discard the rhubarb pulp. Add the rosewater and stir to combine. Pour into an airtight container and place in the fridge for 2 hours to chill.
3. Place 1 Tbsp of the rhubarb syrup into each serving glass and top with sparkling wine.

Microwave Tip:
Place the water and sugar in a large heatproof, microwave-safe bowl or jug. Cook, uncovered, on High/800watts/100%, stirring every 2 minutes, for 4-6 minutes or until the sugar dissolves. Add the rhubarb and cook on High/800watts/100% for 5 minutes or until the syrup is bright pink and the rhubarb is tender.