Golden hour is the hour just before sunset (and sunrise), where the sky has a beautiful golden glow. Golden hour on a summer’s evening is a lovely time to stop and enjoy the beauty of nature, perhaps with a glass of something delicious in hand. Discover our recipe suggestions for golden hour entertaining at home. First up is our spicy margarita, an excellent way to kick start your sundowners or alfresco dining. Along with an entrée, main and dessert recipe, we’ve got your hosting menu sorted.
Drink: spicy margarita
This spicy margarita recipe combines the refreshing citrus of a traditional margarita with a fiery kick. Discover our latest kitchen range designed in house that celebrates this delicious cocktail.
INGREDIENTS
45ml tequila
30ml triple sec or Cointreau
30ml lime juice
1 sliced chilli
Sea salt
Chilli flakes
Fresh limes for garnish
Ice
METHOD: Dampen the glass rim with a lime wedge, then dip into a mixture of sea salt and chilli flakes on a small plate. Add tequila, triple sec, lime juice and chilli slices to a cocktail shaker filled with ice. Shake vigorously for 10-15 seconds until well chilled. Strain the mixture into a glass. Add a lime wedge and extra chilli slices to garnish.
Starter: baked brie with honey and thyme
For an easy starter that is really a mini cheeseboard and entrée in one, try this delicious baked brie recipe. Serves 4.
INGREDIENTS
1 double cream brie
2 tbsp honey
2 sprigs thyme
Crusty bread or crackers
METHOD: Preheat oven to 200°C. Line a baking tray with parchment paper. Score the top of the brie and then drizzle over the honey and top with the sprigs of thyme. Bake the brie in the oven for 10mins until the cheese is melted and gooey. Serve with crackers or breads.
Recipe source: Mainland website.
Main: roasted peach, fennel, feta, blueberry and rocket salad
This salad is a divine combination of summer flavours. Perfect as a light dinner on a warm evening served with the protein of your choice. Serves 2-3.
INGREDIENTS
2 peaches (ripe but still firm-ish is ideal)
juice of half a lemon
1 heaped teaspoon honey or maple syrup
100 grams of wild rocket
1 medium bulb fennel
80 grams fresh blueberries
100 grams goat feta
4 tablespoons good quality extra virgin olive oil
juice of one lemon, freshly squeezed
Sea salt and cracked black pepper
METHOD: Preheat oven to 200°C. Slice peaches into segments. Place in a bowl. Pour over juice of ½ a lemon and toss well. Drizzle with honey and toss again. Place in a small baking dish. Roast for 25 minutes. Remove from oven and set aside to cool. Use a mandoline or a sharp knife to cut fennel very thinly. Spread rocket leaves across the plate or platter you are using. Scatter the fennel. Use your hands to crumble the goat feta over the salad. Top with blueberries and roasted peach segments. Drizzle with the juice of one lemon and then the extra virgin olive oil. Season with sea salt and cracked black pepper. Serve immediately on a large platter (do not use a deep bowl).
Recipe source: Dish Magazine
Dessert: late summer crumble
With just-cooked fruit and a crunchy layer of oaty crumble, this is best served with lashings of vanilla bean ice cream. Serves 4-6.
INGREDIENTS
100 grams butter
1 tablespoon golden syrup
2/3 cup oats
2/3 cup desiccated coconut
2/3 cup plain flour
½ cup brown sugar
6 ripe nectarines, quartered
1 cup raspberries
1 cup blueberries
1 cup blackberries
2 tablespoons caster sugar
EQUIPMENT: 24cm baking dish.
METHOD: Preheat the oven to 160°C fan bake. Melt the butter and golden syrup together in a microwave-safe bowl. Put the oats, coconut, flour and brown sugar in a food processor. Add the butter mixture and pulse to combine. Put the fruit into the baking dish and sprinkle over the caster sugar. Squish the crumble mixture into clumps and sprinkle on top of the fruit. Bake for 30 minutes, or until golden.
Recipe source: Dish Magazine
