Culinary Hotline - Cooking with Colour

Celebrating the Plascon 2026 Colour Forecast, we’re inspired by the colour worlds: Fashion & Candy, Land & Sea and Butter & Sky!

Ingredients:

  • For the Cake
  • 250 g plain flour
  • 2t baking powder
  • ½t baking soda
  • 1/2t salt
  • 150 g caster sugar
  • 2 large eggs
  • 120ml neutral oil (like canola or sunflower)
  • 250g plain full-fat strawberry yoghurt
  • 2t vanilla extract
  • 150g fresh strawberries, finely chopped
  • For the Strawberry Buttercream
  • 250g butter, softened
  • 400g icing sugar, sifted
  • 3T freeze-dried strawberry powder
  • 3T milk, if needed to loosen the buttercream
  • To Decorate
  • Fresh strawberries, halved
  • Pale pink strawberries
  • Fresh raspberries
  • Extra freeze-dried strawberry powder (optional, for dusting)

How To Make Strawberry Yoghurt Cake

  1. Preheat oven to 180°C. Grease and line two 20 cm round cake tins.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another large bowl, beat sugar, eggs, and oil until pale and creamy.
  4. Add yoghurt and vanilla, mix until smooth.
  5. Fold in the dry ingredients until just combined, then gently fold in the chopped strawberries.
  6. Divide batter between the two tins and bake for 25–30 minutes, or until a skewer comes out clean.
  7. Cool in tins for 10 minutes, then transfer to a wire rack to cool completely.
  8. For the buttercream. Beat softened butter until pale and fluffy (about 2–3 minutes).
  9. Gradually add sifted icing sugar and continue beating.
  10. Mix in freeze-dried strawberry powder and a pinch of salt and add milk as needed to achieve a smooth, spreadable consistency.
  11. Place one cake layer on a serving plate. Spread a layer of buttercream on top.
  12. Place the second cake layer over and cover the entire cake with the remaining buttercream.
  13. Decorate with fresh strawberries and raspberries on top.
  14. Optionally dust with a little extra strawberry powder for colour.

Ingredients:

  • For the Garlic & Herb Prawns
  • 12 medium prawns, deveined, shells on
  • 2 cloves garlic, finely sliced
  • 2T butter, softened
  • ½ lemon, zested and juiced
  • 1T fresh parsley, finely chopped
  • 1 small red chilli, finely sliced
  • Salt & pepper to taste
  • For the steak
  • 2 ribeye steaks (about 350 g each), taken out the fridge an hour before cooking
  • 2T olive oil
  • 1 sprig rosemary
  • 2 cloves garlic, lightly crushed
  • salt & freshly ground black pepper
  • 2T butter

How To Make Ribeye Steak with Garlic & Herb Prawns

  1. Preheat oven to 200°C.
  2. Remove the prawns from the fridge while preparing the butter.
  3. Combine the remaining ingredients for the butter, mixing until well combined.
  4. Add the prawns and some of the butter to a sheet of baking paper and fold over and secure so the prawns will steam while cooking.
  5. Place the individual parcels of prawns to a baking tray and bake for 15 minutes.
  6. While the prawns are in the oven prepare the steak. Pat dry, and rub with olive oil, season generously with salt and pepper.
  7. Heat a heavy pan (cast iron if possible) until smoking hot.
  8. Sear the steaks 2–3 minutes per side for medium-rare, adding rosemary, garlic, and butter in the last minute to baste.
  9. Allow the steak to rest before slicing and placing on a serving platter.
  10. Open the parcels of prawns at the table, pouring the flavoured butter over the steak.
  11. Serve with a salad of your liking.

Ingredients:

  • Herbed Butter Base
  • 200g butter, softened
  • 1T parsley, chopped
  • 1T chives, finely chopped
  • 1/2 lemon, zested
  • Flakey salt and freshly ground black pepper
  • Whipped Goat’s Cheese
  • 150 g soft goat’s cheese
  • 2T plain yoghurt
  • Lemon zest to taste
  • Salt to taste
  • Toppings & Garnish
  • 2T harissa paste
  • Fresh coriander leaves
  • 4T toasted nuts (almonds, pinenuts, pecans, walnuts, any of these)
  • Drizzle of extra virgin olive oil
  • Blue edible flowers
  • Serve with toasted ciabatta sliced

How To Make Herbed Butter Board

  1. In a small bowl, mix softened butter with parsley, chives, lemon zest, salt, and pepper until evenly combined.
  2. Spread the herbed butter across a wooden board or serving platter in an even layer.
  3. In another bowl, beat goat’s cheese with yoghurt and a pinch of salt until smooth and airy.
  4. Transfer to a piping bag fitted with a star or round nozzle.
  5. Pipe decorative swirls or rosettes of whipped goat’s cheese across the herbed butter base, leaving some space for toppings.
  6. Spoon or drizzle harissa paste in small streaks or dollops across the board, scatter fresh coriander leaves and toasted nuts
  7. Finish with a drizzle of olive oil and the edible blue flowers.

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