Filter CategoriesFilter - AllProductsDried FruitsNuts and SeedsSort By DateTitleDate VIEW PRODUCT Sunbeam Sultanas 375g VIEW PRODUCT Sunbeam Australian Raisins 375g VIEW PRODUCT Sunbeam Australian Currants 375g VIEW PRODUCT Sunbeam Glace Cherries 100g VIEW PRODUCT Sunbeam Gourmet Mixed Fruit 500g VIEW PRODUCT Sunbeam Natural Almonds 130g VIEW PRODUCT Sunbeam Pepitas 100g VIEW PRODUCT Sunbeam Pine Nuts 70g VIEW PRODUCT Sunbeam Walnuts 160g VIEW PRODUCT Sunbeam Brazil Nuts 150g VIEW PRODUCT Sunbeam Macadamia Halves 110g VIEW PRODUCT Sunbeam Premium Seed Mix 105g VIEW PRODUCT Sunbeam Sunflower Kernels 220g VIEW PRODUCT Sunbeam Sultanas 6 Pack VIEW PRODUCT Sunbeam Sultanas 1kg VIEW PRODUCT Sunbeam Mixed Fruit 1kg VIEW PRODUCT Sunbeam Australian Raisins 1kg VIEW PRODUCT Sunbeam Sultana and Apricot 6 Pack VIEW PRODUCT Breakfast Granola Breakfast GranolaPREP: 5MINS | COOK: 20MINS | MAKES: 4 CUPS What you'll need...2 cups rolled oats 2 tbsp brown sugar 2 tbsp desiccated coconut 1/2 tsp cinnamon 1/2 cup Sunbeam Flaked Almonds 1/4 cup Sunbeam Walnuts 3 tbsp sunflower oil 3 tbsp honey 1/2 cup Sunbeam Currants 1/2 cup Sunbeam Sultanas Yoghurt to serve MethodPreheat the oven to 170°C. Line a large baking tray with baking paper. Combine oats, sugar, coconut, cinnamon, almonds, walnuts, oil and honey in a bowl. Mix with hands compacting together. Bake in the oven for 5 minutes and then stir and return for another 5 minutes. Stir in currants and sultanas and bake for a further 5-8 minutes to ensure the granola is evenly golden brown. Allow to cool completely before serving with milk or a good dollop of yoghurt. Print Recipe VIEW PRODUCT Sunny Bunch Snacks with Peach, Apricot, Flame Raisins, Apple & Carrot 375g VIEW PRODUCT Sunny Bunch Snacks with Carrot, Flame Raisins, Apricot & Apple 375g VIEW PRODUCT Sunny Bunch Snacks with Beetroot, Flame Raisins, Apple, Sultanas, Cranberry & Blueberry 375g VIEW PRODUCT Roast Turkey with Apricot Almond Stuffing Roast Turkey with Apricot Almond StuffingPREP: 1.5 HOURS | BRINE: 16 HOURS | COOK: 4 HOURS What you'll need...Turkey Brine: 3 Cups Apple Cider 2 Cups Brown Sugar 1 Cup Salt 3 Tablespoons Peppercorns 5 Whole bay leaves 5 Cloves garlic, minced 4 Sprigs rosemary, leaves stripped off Peel of three large oranges, removed in large strips Stuffing Recipe: 125g Baby Spinach 1 Diced Onion 4 garlics Cloves roughly chopped 1/3 Cup Dried Angas Park Apricots Chopped Coarsely 1/2 Cup SUNBEAM Pinenuts 1/2 Cup SUNBEAM Almonds 1/4 Cup SUNBEAM Walnuts 2 Cups Breadcrumbs Splash of Brandy 250g Minced Pork 250g Minced Chicken Grated Lemon Rind Fresh Thyme + Rosemary Method Combine 15 litres cold water with the apple cider, brown sugar, salt, peppercorns, bay leaves, garlic, rosemary and orange peels in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then turn off the heat and cover. Allow to cool completely, then place into the fridge to chill. Place uncooked turkey in the chilled brine solution, then refrigerate for 16 to 24 hours. When ready to roast the turkey, remove from the brine. Submerge the turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside. Remove the turkey from the clean water, pat dry, and cook according to your normal roasting method. We kept the brine and half filled a roasting tray & placed in oven under turkey baking tray to help keep the turkey moist. Add more brine to tray as it evaporates. Most roasting recipes use stock so this was our cheeky substitute. For the Stuffing - In a dry pan gently toast the nuts. Once cool combine all ingredients in a large bowl then fill the turkey cage with the stuffing and tie the legs together with bakers twine. We were naughty and slid butter & sage leaves between the breast and skin, highly recommend! Print Recipe VIEW PRODUCT Roast Pork & Pine Nut Stuffing Roast Pork & Pine Nut StuffingPREP: 45 MINS | COOK: 2.5 HOURS | FEEDS: 4 - 6 What you'll need...2 CUPS Breadcrumbs 3 Cloves Garlic 250g Pork Mince 250g Veal Mince 1 Diced Brown Onion 1/2 CUP SUNBEAM Almonds (toasted) 1/2 CUP SUNBEAM Pinenuts (toasted) 1/4 CUP SUNBEAM Raisins 1/4 CUP SUNBEAM Sultanas Fresh Sage (chopped) Fresh Thyme (chopped) Method Toast the pine nuts and almonds in a dry pan, be very careful not to overcook so be gentle with the heat. Cool. Combine all ingredients in a large bowl then stuff your pork roast according to cut. Print Recipe VIEW PRODUCT Balsamic Roasted Beets & Pepitas Balsamic Roasted Beets | Orange & Chevre Salad with Pumpkin Seeds.PREP: 20 MINS | COOK: 1.5 HOURS What you'll need...1 tbsp Olive Oil 2 tbsp Balsamic Glaze 3 Large Beetroots 1 Segmented Orange 2 CUPS Rocket 1/2 CUP Sunbeam Pumpkin Seeds 1/3 CUP Sunbeam Pine Nuts 1 Sliced Red Onion Sliced Shallots Chevre (to taste) Method Par boil the beetroot until they start to soften; Approx 30 min Lightly coat the beets in a sweet thick balsamic vinegar with olive oil, salt & pepper. Roast for Approx 40 min. Once caramelised on the outside and tender on the inside, remove from the oven and leave to cool. Assemble all the ingredients in serving bowl as above. Print Recipe VIEW PRODUCT Roast Carrots with Flaked Almonds Roast Carrots with Flaked AlmondsPREP: 20 MINS | COOK: 1/2 HOUR What you'll need...1 Tbsp Olive Oil 3 Purple Carrots 3 Orange Carrots 1/2 CUP Sunbeam Flaked Almonds Salt 'n' Pepper Method Par boil the carrots in shallow dish with boiled kettle water, then drain. Roast the carrots with olive oil, salt & pepper. Approx 40 min. Once caramel on outside tender inside remove and leave too cool. Assemble all the ingredients in serving bowl as above. Print Recipe VIEW PRODUCT Almond Creme Brulee Almond Creme Brulee PREP: 30 MIN | COOK: 1 HR | SERVES: 6 What you'll need...CRUST 1/2 Cup SUNBEAM Almond Meal 3 TBSP Coconut Oil 2 TBSP Brown Sugar CREAM CUSTARD 600ml Thickened Cream 6 Egg Yolks 1/3 Cup Caster Sugar 1 TSP Vanilla Bean Paste 1/4 Cup Pure Icing Sugar 2 TBSP SUNBEAM Slivered Almonds Method Combine crust ingredients in a small bowl and portion evenly into ramekin base. Whisk eggs/sugar/vanilla in heatproof bowl. Whisk in cream gradually. On a simmering saucepan place heat proof bowl and stir over heat for Approx 10min until thickens. Pour mix into ramekins, put ramekins in baking tray bath water level halfway up. Bake till set, Approx 60 min on 160C. Do the wobble test. Set in fridge overnight. To serve sprinkle thin layer of sugar over brûlée and use blow torch to caramelise. Sprinkle with Sunbeam Slithered Almonds that have been lightly toasted. Print Recipe VIEW PRODUCT Baked Pears with Ricotta, Walnuts, Cinnamon & Honey Baked Pears with Ricotta, Walnuts, Cinnamon & HoneyPREP: 10 MINS | COOK: 70 MINS | SERVES: 4 What you'll need...2 Pears 400g Ricotta 4 Tbsp Honey 1 cup Sunbeam Walnuts 2 Tsp Cinnamon Method Slice the pears in halves & remove core. Forming a shallow bowl shape in the pear. Preheat oven to 160°C and line baking tray with baking paper. Place pears in oven for 60 min. When the pears are roasted remove from oven and serve ricotta evenly over the halves. Cover the ricotta & pear with honey, cinnamon, and walnuts to serve. Print Recipe VIEW PRODUCT Toasted Nut Mix Toasted Nut MixPREP: 15 MINS | COOK: 20 MINS | SERVES: The Crew What you'll need...Sweet Nuts 1 cup of SUNBEAM Almonds 1 cup of SUNBEAM Walnuts 1 cup of SUNBEAM Cashews 2 Tbsp maple syrup 2 Tbsp Butter ½ tsp sea salt 1 tsp cinnamon 1 tsp cayenne pepper Savoury Rosemary & Garlic Nuts 1 cup of SUNBEAM Almonds 1 cup of SUNBEAM Pepitas 1 cup of SUNBEAM Cashews 2 Tbsp Butter 2 Tbsp fresh rosemary, finely chopped ½ tsp garlic powder ½ tsp dried oregano 1 tsp sea salt Method Line a baking tray with parchment paper. Mix spices and liquid (maple syrup or butter) in a large bowl. Toss nuts in spice mixture until covered. Spread evenly over the cookie sheet, scraping any leftover spice mix from the bowl onto the nuts. Bake for 12 to 15 minutes, stirring occasionally (one or twice recommended). Remove from oven and place on cooling rack until cooled completely. Once cooled loosely add mixture to Mason jars, tie with a bow and give to your loved ones. Print Recipe
