Culinary Hotline - Grape Edition

We are feeling grapeful on our Culinary Hotline!

All recipes by Clement Pedro


  • For the grape marmalade:
  • 2T canola oil
  • 1 red onion, roughly chopped
  • ½ tsp of salt, extra if needed
  • 500g seedless pink grapes
  • ½ cup brown sugar
  • 1 small sprig on thyme
  • ¼ Cup sherry vinegar, to taste
  • ¼ Cup water
  • For the whipped goat cheese:
  • 200g chevin cheese
  • ¼ Cup plain yoghurt
  • ½ lemon, zested and juiced
  • Salt to taste
  • Freshly ground black pepper, a generous amount
  • 500g puff pastry, thawed
  • Chives to garnish

How To Make Whipped goats cheese mini tarts with grape marmalade 

  1. Heat the oil in a pot over a medium heat.
  2. Add the onion and season with the salt.
  3. Cook until softened and lightly browned before adding the grapes cooking until the grapes begin to pop, about 10 minutes.
  4. Add the brown sugar, thyme and sherry vinegar along with water.
  5. Stir to combine and slowly cook until the grapes have softened and the mixture has become slightly jammy.
  6. Set aside to cool completely.
  7. For the whipped goats cheese, combine the chevin, yoghurt, lemon zest and juice, some salt and a generous amount of pepper.
  8. Blend until thick and fluffy in texture. Spoon into a bowl and set aside.
  9. Cut your pastry into squares to fit a regular sized cupcake tin.
  10. Add a square of baking paper to each pastry line mould and weigh down with rice or dried beans.
  11. Bake for 10 minutes in an oven preheated to 200C.
  12. Remove the baking paper and beans (or rice) and bake for another 5 minuets or until golden and puffed up.
  13. Remove the pastry from the tin and cool.
  14. Fill a piping bag with the whipped goats cheese with a star nozzle attached.
  15. Pipe the whipped goats cheese into the cooked pastry and top with a spoon of the grape marmalade.
  16. Finish with a garnish of long cut chives


  • 3T olive oil
  • 8 free range chicken thighs
  • Salt and freshly ground black pepper
    300g baby leeks, roughly chopped and washed
  • 2 rosemary stalks
  • 2 bay leaves
  • 350g seedless white grapes
  • 100g pitted and grilled green olives, cut into thick rings
  • Chicken liquid stock concentrate stick pack 1 x 25g sachet
  • ¼ Cup sherry vinegar, to taste
  • Water to cover ingredients

How To Make Chicken with grape and olives

  1. Serve with mashed potatoes.
  2. Heat the oil over a medium high heat.
  3. Season the chicken and add to the skillet, skin side down and brown until the skin becomes a dark golden colour, turn over and brown the other side before removing from the heat.
  4. Reduce the heat to medium and add the leeks along with the rosemary and bay.
  5. Cook until the leeks become soft then add the grapes, cooking until they begin to burst.
  6. Add the olives, chicken stock and sherry vinegar.
  7. Return the chicken to the dish and season lightly before adding just enough water to cover the ingredients.
  8. Slowly simmer until the liquid has reduced and intensified in flavour and the chicken has cooked through.
  9. About 45 minutes.
  10. Serve over ultra creamy mashed potatoes, garnished with parsley.


  • 500g black seedless grapes, frozen
  • 2t vanilla paste
  • ½ lemon zested
  • ½ Cup honey
  • 2 cups yoghurt, frozen flat in a zip zeal bag

How To Make Grape frozen yoghurt 

  1. Add your frozen grapes to a food processor along with the vanilla, lemon zest and honey.
  2. Blend until a coarse mixture forms. Add the frozen yoghurt broken into pieces and blend, stopping to scrape down the sides.
  3. Continue blending until a smooth deep purple colour mixture is formed.
  4. Serve immediately and store the remaining mixture in a container with a tight fitting lid in the freezer.

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