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Seared Albacore Tuna Pickled Cucumber & Wild Rice Furikake


Step 1: Marinate the tuna

1lb Albacore tuna loin
1 c mirin
1 c soy
1 c sesame oil
3 T fresh chili powder

Step 2: Bread & Butter pickled Gull Valley Cucumber
¼ c salt
1 L White wine vinegar
2 C sugar
1 T mustard seeds
1 t celery seeds
1 large English cucumber


Step 3: Wild Rice And Furikake
30 g kale leaves dried
8 sheets nori
10 g bonito
60 g sesame
20 g dried tomato chips
60 g puffed wild rice


To Serve: 
Sear tuna cube in hot cast iron pan on 1 side only for 20 seconds. Place cucumber on skewer followed by tuna cube, then role in Furikake blend and serve to guests.


Step 1:

  • Mix liquids and chili powder
  • Slice Albacore tuna into large 2cm cubes
  • Marinate tuna with splashes of the dressing and let sit 1 hour


Step 2:

  • combine & simmer brine 5 minutes
  • chill
  • peel cucumber and slice into cubes to match tuna
  • Marinate in cold pickling liquid for 3-4 min


Step 3: 

  • Toast nori sheets and hand chop fine
  • Hand chop puffed rice into small fine pieces
  • Crumble kale with hands carefully into another bowl …and remove any hard
  • dried stems
  • Toast sesame seeds until golden and add into mix
  • Hand chop all remaining bonito and tomato then add to mix


From Chef Andrew Winfield's November 29, 2014 appearance on Global TV.
See the VIDEO HERE >

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Spiced Sugar Cookies


3 cups Highwood Crossing All-Purpose White Flour
1 1/3 cup Shelled Walnuts, Toasted and Ground
3 tsp  Baking Powder
2 tsp  Ground Cinnamon
1 tsp  Ground Nutmeg
½ tsp  Ground Cloves
½ tsp  Kosher Salt
1 cup  White Sugar
1 cup  Brown Sugar
1 cup  Unsalted Butter, Softened
2  Organic Eggs
2 tsp  Vanilla
2  Organic Egg Whites
1 tsp  Water
1 cup  Turbinado Raw Sugar 


  • Pre heat the oven to 325°F.
  • Mix flour, nuts, baking powder, nutmeg, cloves, salt and ½ of the cinnamon.
  • Cream the butter and sugar until light and fluffy.
  • Add the egg and vanilla to the sugar.
  • Add flour mixture to the sugar.
  • Chill and then roll and cut.
  • Whisk the egg whites and the water.
  • Mix the turbinado sugar and the remaining cinnamon.
  • Brush the egg white and water mixture onto the cookies and sprinkle with the sugar.
  • Bake for 10 – 12 minutes at 325ºF.
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Cranberry & Pumpkin Seed Sugar Cookie

The addition of pumpkin seeds and dried cranberries gives this traditional sugar cookie recipe a twist.


3/4 cup butter
3/4 cup sugar
1/4 tsp salt
1 egg
1 tsp vanilla
2 cups Highwood Crossing organic flour
1/4 cup pumpkin seeds chopped
1/4 cup dried cranberries chopped



Cream butter, sugar and salt until light and fluffy. Add egg and vanilla. Mix until fully combined. Scrape the bowl down and mix at medium speed for about 30 seconds. Add the flour, pumpkin seeds and dried cranberries and mix on low speed until a soft dough forms. Wrap and chill for an hour.

Roll 1/8 inch thick, cut into desired shape and place on a parchment paper lined baking sheet. Bake at 325 degrees F for 6-8 minutes or until the edges are slightly brown. 

Yield: 3 dozen small cookies

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Oatmeal Shortbread


8 oz Highwood Crossing oats
8 oz Highwood Crossing flour
8 oz Vanilla sugar
11 oz Butter, cold and cubed
2 c Highwood Crossing Oats
1 tsp Salt


  • Grind the 8 oz of oats into flour.
  • Mix the flour, sugar, salt, oat flour, oats and butter until the mix just comes together.
  • Roll out to ½ inch thickness and cut out into desired shapes.
  • Bake at 350° F for 12 to 15 minutes.
  • Dust with sugar after the cookies come out of the oven.
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Cumin-Scented Broth of Celeriac, Zucchini and Orange

Recipe by Sal Howell, from the Rancho la Puerta series 2014


(This recipe is inspired by and modified from a recipe in Purple Citrus and Sweet Perfume by Silvena Rowe.  It reminded me of a recipe for a cleansing vegetable broth suggested to me by my naturopath to promote alkalinity in the body, but this one is infinitely more delicious! )
1 lb celeriac (celery root) peeled and cubed
1 medium Zucchini, large pieces
1 granny Smith apple, cored peeled and quartered
3 celery ribs, chopped into large pieces, leaves reserved
1 lemon, juiced
1 orange, halved
3 cups vegetable stock
2 cups water
4 garlic cloves, peeled
1 tbsp honey
2 tsp cumin seeds toasted and crushed
3 tbsp olive oil
sea salt and freshly ground pepper


  • Place the celeriac, zucchini, apple, celery, lemon juice, and orange halves in a saucepan with the stock. Bring to a boil and then reduce to a simmer. Now add the peeled whole garlic, honey and cumin
  • Cook for 30-35 minutes over low heat, or until the celeriac is tender. Remove the celery, garlic, zucchini orange halves and apples and discard. Add the olive oil, and season to taste
  • Serve the broth hot in deep serving bowls, topped with a few celery leaves
  • Optional: add 3-4 grilled spot prawns or Humpback Shrimp in the center of each bowl. Pour the steaming both on top to serve and garnish with Celery leaves
Serves 6