Loved seeing Annabelle White at the show?


Here are the recipes she demonstrated so you can try them at home.


½ cup wholegrain oats (jumbo oats fine)

1 ¾ cups flour (high grade flour if possible)

½ cup sesame seeds

½ cup Linseed

½ cup Sunflower seeds

½ cup Pumpkin seeds

1 tsp baking powder

2 tsp salt

1 cup water

½ cup olive oil


Mix all ingredients – makes quite a wet mix.

Divide into approx. 3 parts (depending on the size of your trays).

Roll out thinly (or push hard) between 2 sheets of baking paper.

Leave on the lower sheet and use a big knife to press down into dough to mark where you will later break it into pieces

Bake at 200 degrees celcius for 18-40 mins.


2 ½ cups self-raising flour

1 tsp baking soda

1 cup caster sugar

4 eggs, room temperature

2 ½ cups mashed bananas (about 4 bananas)

1 cup vegetable oil



Sift the flour and soda into a bowl.  In another bowl place the sugar, eggs, banana and oil and with a potato masher blend well to a smooth batter.  Pour into the flour mix and place in a greased and baking paper lined 23cm tin.

Bake at 160 degrees celcius for approximately 1 hour or until a baking skewer or knife comes out cleanly.

Ice with lemon cream cheese icing, or if you prefer a simple lemon icing without the cream cheese.


1 cup dried mushrooms (or 1 ½ cups sliced fresh mushrooms)

2 ears fresh corn (or 2 cups frozen corn)

1-2 tsp olive oil

1 large onion, finely chopped

2 stalks celery finely chopped

3 carrots, peeled and finely chopped

1-2 rashers bacon, finely sliced

½ cup chopped parsley

2-3 cloves garlic

150g butter

1 cup flour

2 litres seafood stock

2-3 bay leaves

2 strips kombu (optional)

20 mussels

1kg frozen prawns (shelled but uncooked)

2 fillets fresh firm white fish (about 200g)

1 fresh orange

salt and pepper

fresh herbs at the end  



Place dried mushrooms in a bowl and cover with boiling water to rehydrate. If using fresh place sliced mushrooms to one side.

Remove corn from husks and quickly cook in pan of hot water for just a few minutes.  If using frozen corn place in a bowl and place to one side.

Reserve corn cooking water and keep the cobs after shucking off the corn.

In a large stock pot heat the oil, add the onion, celery, carrot, bacon, parsley and garlic.

Cook on low heat stirring often to soften but not colour – do not rush this stage.

Chop up the butter and add to the pot and then add the flour in two parts gradually and stir to create your “roux”.

Cook out as much as you can without the mix catching and before you add the liquid.

Prepare the seafood stock and use the reserved “corn water’ instead of water. Add to the pot again in stages so the mix will “thicken”.

Once all the liquid has been added add the bay leaves, kombu and reserved corn cobs.

Simmer very gently. After 5- 10 mins, add the corn, mushrooms.

Prepare the mussels and place in a pot with a little water and cook for a few minutes until they just open. Chop up the mussels and keep the cooking water.

Remove tails from prawns and cut in half and chop up the white fish.

When the vegetables have softened, add the seafood and mussel water, fresh orange juice and check seasoning. Remove bay leaves, corn cobs and kombu.

If you have fresh dill or more parsley or chives this can be chopped and added.


8 chicken portions (use drums or thighs with bone in/skin on but not breast meat)

1 onion, finely chopped

250g sliced button mushrooms

250g basmati rice

850ml chicken stock

juice of 2 limes or lemon

3 cloves garlic, crushed

3 sprigs of fresh thyme

1 tsp chilli powder (optional)



Preheat the oven to 200 degrees celcius.

Put the uncooked rice, onion and mushrooms in a large shallow baking tray or roasting dish.

Season with salt and pepper and mix together.

Sear the chicken in a hot pan with olive oil till just a little coloured only a few minutes.

Arrange the chicken over the rice.

Heat the stock with the garlic, citrus juice thyme and chilli.

Pour over the whole dish and place in oven uncovered for exactly 1 hour.  Do not stir.

* The end result is moist chicken on top of a healthy mushroom risotto.

** Instead of the chilli powder I added ½ tsp smoked paprika but of you had tarragon it would be super.

*** Depending on the stock you use you may need to season the dish after cooking – but better that way than making it too salty – if you use commercial stock powders and hot water it may not need much more seasoning, but again it is a question of taste and see!

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Saturday & Sunday
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