def: Brigadeiro - Delicious Brazilian Truffles

VIVE Cooking School_Brigadeiro.jpeg


45g Unsalted butter, plus a little extra
400g Tin sweetened condensed milk
4 tbsp Cocoa powder
1 tsp Vanilla extract

To decorate
25g Toasted chopped pistachios
25g Flaked almonds
25g Desiccated coconut


Preheat oven at 160 degrees and place chopped pistachios, almonds and desiccated coconut in a small baking tray in the oven for 7 minutes.
Heat the butter in a heavy-based saucepan with the condensed milk, a pinch of salt and the cocoa. Bring to the boil, stirring constantly.
Reduce the heat to medium-low, and cook for another 10-15 mins, stirring constantly, until the mixture is thick and shiny and starts to pull away from the bottom.
Stir in the vanilla and mix again until all combined.
Pour the mixture onto a baking tray. Place in the refrigerator for at least 2 hrs.
Place your toppings into 3 small bowls. Once the chocolate mixture is chilled, butter your hands and pinch off some of the dough to make 2.5cm balls. Roll the balls into the toppings and place in mini paper baking cups or on a tray lined with non-stick baking paper.

Makes 18. Keep in a cool dry place.

Serves 8.


Rice Pilaf

def: Rice Pilaf - Rice cooked in a seasoned broth.

Rice Pilaf.jpeg


1/3 cup Olive Oil
1 Onion, chopped
4 Garlic cloves, chopped
3 cups Long grain rice


Pre-heat your oven to 160C degrees.

Heat up saucepan and add the olive oil.
Sweat the chopped onions followed by the garlic.
Add 3 cups of rice (no need to wash beforehand) and let it sizzle and toast for 5 minutes.
Place your index finger so that it is touching the surface of the rice. Add enough water to come up to your first knuckle. Add a pinch of salt.
As soon as the water reaches the boil, cover with a lid and place the saucepan in the oven for 18 minutes.
Remove from oven and set aside, with the lid on, for another 5 minutes.

Serves 8.


Moqueca De Peixe

def: Moqueca De Peixe - Traditional Brazilian Fish Stew

VIVE Moqueca De Peixe.jpeg


1 Brown onion, cut into 1cm pieces
1 Green capsicum, cut into 1cm pieces
1 Red capsicum, cut into 1cm pieces
4cm-piece Ginger, peeled, finely chopped
4 Garlic cloves, crushed
1 Long fresh red chillies, thinly sliced
2 Tomatoes, cut into 1cm pieces
300ml Coconut milk
175ml Chicken stock
1 firm white fish fillet, cut into 4cm pieces
6 large green prawns, peeled, tails intact, deveined
1 sprig chopped fresh coriander
½ Lime, juiced
2 Shallots, thinly sliced
Fresh coriander leaves, to serve
Steamed rice, to serve


Heat the oil in a saucepan over medium-low heat. Cook the onion for 3 minutes or until soft.
Stir in combined capsicum, ginger, garlic and half the chilli for 3 minutes or until aromatic. Stir in tomato for 5 minutes or until soft. Stir in coconut milk and stock.
Bring to the boil. Reduce heat to low.

Add the fish and simmer for 2-3 minutes. Add the prawns and simmer for 3-4 minutes or until cooked. Stir in chopped coriander, lime juice and half the shallot. Top with the coriander leaves, and the remaining chilli and shallot.
Serve with rice.

Serves 2



def: Focaccia - Satisfy your palate with this versatile Italian bread.



1kg Flour all-purpose
20g Fresh yeast (or 15g active dry Yeast or 7g instant yeast) 
20g Salt 750ml Water (not cold) 
20g Rosemary fresh – chopped
10g Garlic- chopped
75ml Olive oil
Flake Salt to taste


Combine Flour, salt and add half the water, mix well.

Use 4 tbsp of water to dissolve the yeast in it.

Add rest of the water including the yeast water into the mixture.

Mix well until smooth about 6- 8min.

Prove for about 30min – Knock back

Place into an oiled chasseur pan and leave until doubled.

Sprinkle olive oil, rosemary, garlic and flake salt on top.

Bake at 220C for about 15-17 min. Half way through baking sprinkle water into the oven with your fingers to create a bit of steam.



def: Gnocchi with Green Peas - a delicious and memorable Italian pasta cuisine.



2 Large floury Potatoes
50g Ricotta Cheese
90g of Flour (extra for dusting)
1 free-range Egg
Salt and Pepper
Fresh parmesan

For the Sauce:

Olive Oil
Fresh Peas
2 tbsp Butter
1 sprig of Thyme, Leaves only
Zest of one lemon
Cracked Pepper


Preheat the oven to 220˚C.                           

Bake the potatoes in their skins for 1-1¼ hours until tender, then remove the flesh and mash until smooth.

Mix in the ricotta, a pinch of salt and pepper and the flour.

Make a well in the middle, add the beaten egg and combine the mixture with floured hands. (Be careful not to overwork it, though.)

Cut the dough in half and shape each piece into a long cigar, about 1.5cm thick. Using the back of a floured table knife, cut each length into 2cm pieces to make the gnocchi. Gently make a dent in each one – it will allow the gnocchi to hold more sauce.

Add the gnocchi to a large pan of boiling water, tilting it from side to side briefly to stop them sticking together. Simmer for 1½-2 minutes, until they start to float. Drain and leave the gnocchi to dry for 1-2 minutes.

Heat a frying pan over a medium-high heat and add a little olive oil. Add the gnocchi to the pan with a pinch of salt and black pepper and sauté for 1-2 minutes on each side until coloured. Add the peas, butter and thyme leaves. Toss, then add the lemon zest.

Serve with grated parmesan.


def: Raspberry Tiramisu - a classic Italian dessert with a twist.


6 egg yolks
260g sugar (160g + 100g for syrup)
500g mascarpone cheese, softened
400ml chilled heavy cream
2 tbsp Kirsch
1 tsp vanilla extract
250g raspberry puree
30 to 40 ladyfingers
Cocoa powder for dusting


In a mixing bowl set over a pan of simmering water but not touching the water, whisk the egg yolks and sugar until the mixture is pale yellow and thick ribbons fall from the whisk, 4 to 5 minutes. Transfer the mixture to the bowl of an electric mixer. Add the mascarpone cheese and beat until smooth and creamy, 2 to 3 minutes.

In a chilled large mixing bowl, whisk the cream until stiff peaks form. Add the kirsch, vanilla and 100g raspberry puree.

With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth.

In a small sauce pan, boil 150ml of water, add 100 sugar and simmer for 2 minutes. Add 1tbs kirsch.

One at a time, submerge the ladyfingers into syrup. Lay enough ladyfingers on the bottom of a glass or ceramic baking or serving dish (about 4cm deep) to form a single layer.

Spread half of the mascarpone mixture over the ladyfingers until evenly covered. Spread half of the remaining raspberry coulis on top of biscuits. Arrange another layer of ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top.

Top with the remaining coulis and Refrigerate for at least 4 hours or up to 1 day before serving.

Serves 8-10

French Onion Soup

def: Soupe a l'oignon - a traditional French soup originated from Paris in the XVIII century.


4 tbsp Unsalted Butter
4 tbsp Olive oil
8 Brown Onions Sliced thinly
½ tsp sugar
½ tsp salt
1 ½ tbsp plain flour
2 l beef stock
½ cup dry white wine
1 tsp freshly ground pepper
1 Fresh baguette
3 cloves garlic
Gruyere cheese, grated


Caramelize the onions in a large fry pan over medium heat, melt butter with a little of the olive oil, add the onions and cook stirring occasionally until golden. Reduce heat; add sugar and salt stirring until the onions are caramelized for about 25 min.

In another saucepan bring the stock and wine to the boil, slowly add the stock mixture to the onion mix. Reduce heat and let simmer for 45 min until onions start to break down and melt into broth.

Preheat a grill or Broiler. On a baking tray, place sliced bread and drizzle with olive oil. Grill till golden, rub bread with garlic. Using an oven proof soup dish, ladle soup into dish, top with slices of bread, sprinkle with grated cheese and bake until cheese is golden.

Remove from oven and serve immediately. Bonne Appétit



500ml milk

1 vanilla bean, split and seeds scraped

6 egg yolks

100g caster sugar

25g plain flour

25g cornflour

1 tsp caster sugar, for dusting

Pastry Cream


Sprinkle 2 tbs of sugar over the base of a large, heavy bottomed saucepan - this will melt and coat the bottom of the pan to help prevent the milk burning.

Add milk, vanilla bean and seeds -  bring to the boil and simmer for 5 minutes. Remove from the heat and remove vanilla bean.

Mix together the egg yolks and sugar until creamy. Add flour and cornflour and whisk until combined. It is important to whisk until all graininess is removed.

Pour of the milk and vanilla mixture into the egg, sugar and flour mixture and whisk until well combined. Pour back into the remaining milk, return to the heat and simmer for 30 seconds, whisking continuously. Do not boil!

Transfer to a bowl or container, cover with plastic wrap directly touching the surface (to prevent a skin from forming) and cool down on ice as soon as possible to prevent the growth of harmful bacteria. Seal with plastic wrap and refrigerate until needed



¾ cup macadamia nuts

½ cup pistachio nuts

½ cup shredded coconut

6 dates (soaked in warm water for 30 minutes)

1 tsp coconut oil

2 cups cashew nuts (soaked in water for 6-8 hours)

¾ cup coconut oil

¼ cup rice malt syrup

¼ cup maple syrup

1 tsp vanilla bean paste

½ cup coconut milk

2½ cups fresh or frozen mango (defrosted)

100g dried mango, finely chopped

* Makes approx 16 small cakes or 9 inch round cake.

VIVE Recipes Raw Cake


Using a high speed blender, combine cashews, coconut oil, rice malt syrup, maple syrup, vanilla bean paste, coconut milk and mango on a low setting. Once combined, slowly increase the speed to keep the mixture moving - if it becomes too thick, add a splash of water or coconut milk and continue pulsing until the highest speed can be reached.

Let the mixture combine on the highest setting for at least 10 seconds to ensure a creamy consistency. Once done, stir in the chopped dried mango.

Using either small or large silicon moulds, pour mixture into moulds leaving ½cm off the top and tamp down (press lightly) to create consistency between each cake. Place in the freezer for a few hours until firm.

For the base, combine the macadamia and pistachio nuts in a blender until a textured crumb forms. Please note, it is not necessary to make fine crumbs as the variation in size adds texture to the final cake.

Add dates, shredded coconut and coconut oil and pulse until combined. Spread mixture evenly over firm cakes and pop back into the freezer until set.

Once set, pop out of the moulds and allow to defrost in the fridge. Serve and savour this deliciously healthy, guilt-free cake!



1kg rose hip, cleaned

3 cups water

½ lemon

750g sugar

VIVE Recipes Rosehip Jam


In a large pot, add the rose hip buds and the water and bring to the boil.

Cover and simmer for 45 minutes or until the buds are broken down and the consistency is that of a soft puree.

Using a strainer or vegetable mill, strain the mixture to separate the pulp and the seeds. Discard the seeds. Weigh the pulp and add to a pot with sugar of the same weight. Add lemon juice and bring to the boil.

The consistency of the jam will be determined by the boiling time - the longer it boils, the thicker the jam. Once sticky and thick, pour the jam into sterilised jars and seal.

This incredibly sweet and healthy jam is beautiful as a sweet drizzling on toast, bread, cake, scones, desserts, anything really! Enjoy right away or keep in jars at room temp for up to two years.


def: BOUILLABAISSE - a rich, spicy stew or soup made with various kinds of fish, originally from Provence.


1/4 cup extra virgin olive oil
1 brown onion, chopped
2 leeks, white portion only, chopped and rinsed
2 tomatoes, peeling and coarsely chopped
2 garlic cloves, crushed
1 fresh bay leaf
2 fresh thyme sprigs
1 fennel stalk, approx 15cm
1 fresh orange zest strip, approx 3x5cm
1/2 tsp salt
1/2 tsp freshly ground pepper
2 cups dry white wine
1 cup water
5 potatoes, peeled and cut into 1cm thick slices
1/4 tsp saffron threads
2kg firm fish fillets (eg monkfish, halibut, cod) cut into 4cm chunks
Boiling water as needed
2kg tender fish fillets (eg red snapper, ocean perch, rockfish) cut into 4cm chunks
500g mussels, scrubbed and de-bearded
500g small crabs
1 tbs minced fresh flat leaf parsley
8 slices coarse country bread, toasted and rubbed with garlic

VIVE Recipes Bouillabaisse

Recipe also available on RecipeYum.


To make the soup, warm olive oil in heavy-bottomed saucepan over medium-high heat. Add onions and leeks and sauté for 2-3 minutes until translucent. Add tomatoes, garlic, bay leaf, thyme, fennel, orange zest, salt and pepper and stir to combine. Add wine, water and potatoes. Bring to boil, reduce heat to low, cover and simmer until potatoes are tender (approx 25min).

Once the potatoes are tender, bring the mixture back to the boil and add the saffron. Lay firm-flesh fish on top and pour over just enough boiling water to cover. Boil for 7 minutes until fish half cooked. Add tender-flesh fish, mussels and crabs. Discard any mussels that do not close when touched. Add more boiling water as needed to cover and boil for 3-4 minutes. Tender fish should separate easily with a fork and mussels open.

Using a spatula, transfer fish and shellfish to a warmed platter, placing tender fish to one side, firm fish to the other. Discard any mussels that have not opened. Using a slotted spoon, transfer the potatoes to the same plate. Ladle a few tablespoons of broth over the seafood and sprinkle with parsley.

Place bread slice in the bottom of each serving bowl, top with seafood and potatoes and remaining broth.

Bon appétit!




Sometimes it can be an issue to cook a whole fish on a barbeque but with this little beauty it’s easy, it’s perfect, it’s fantastic… get one!
— Manu Feildel, Chef and Chasseur Brand Ambassador


2 rainbow trout (300g each)
60g flaked almond
80g butter
30ml olive oil
1 lemon
½ bunch of parsley, chopped
Salt and pepper, to taste

VIVE Recipes


When purchasing the whole trout ensure they are properly gutted and scaled. Rinse and dry with paper towel.

Toast flaked almonds in a pre-heated oven at 180°c. Stir from time to time to acquire a uniform, golden-brown colour.

Season each trout. Place a rectangle griddle on a medium heat and drizzle with olive oil. When oil starts smoking, place the fish on the griddle. Cook on each side for 3-5 minutes or until golden brown.

Place a frying pan on the heat and add the butter. When the butter starts to foam, add the almonds, then squeeze in the lemon juice and add chopped parsley.

Check the seasoning, and pour the sauce on top of the fish. Sublime!


Comforting macaroni and cheese reaches new heights with the addition of deliciously decadent fresh crab meat.
— Julien Vasseur, Head Chef, VIVE Cooking School



200g fresh crab meat (blue swimmer, mud or spanner crab)

100g butter

500g macaroni

¼ cup all purpose flour

½ tsp Dijon mustard

2 cups milk

1 cup cream

Freshly ground pepper, to taste

½ cup Parmesan cheese

1½ cups white cheddar cheese

2 tbsp fresh chives

VIVE Recipes MacnCheese


Preheat oven to 170°c.

Bring a large saucepan of salted water to boil over high heat. Add macaroni and cook, stirring occasionally until not quite al dente (approx 2 minutes less than the packet instructions). Drain and transfer to a large bowl.

Return saucepan to medium-high heat and melt 100g butter. Add flour and mustard and cook, stirring well until no visible flour remains (approx 1-3 minutes).

Whisk in milk and cream and bring to boil. Simmer, whisking frequently for 4-5 minutes until smooth. Remove from heat. Add a pinch of pepper, crab meat and cheddar.

Pour macaroni into the cheese sauce, add chives and stir well. Transfer to prepared baking dish and top with remaining cheeses. Bake until the top is lightly browned and the sauce is bubbly (approx 25-30 minutes). Stand for 5 minutes before serving.

We recommend consumption in front of the fireplace accompanied by a warming glass of pinot!

Serves 6.



350g dried black turtle beans (sorted, soaked overnight and rinsed)

1 onion, chopped

2 garlic cloves, finely chopped

3 tbs extra virgin olive oil

1 tsp cumin powder

1 tsp paprika powder

1 lime, juiced

Salt and freshly ground pepper, to taste

1 tbs sugar

Water, to cover

VIVE Recipes Black Beans


Heat a large cast iron pan over medium-high and add oil.

Fry onion and garlic for 2 minutes until soft. Add spices and fry for another minute.

Add beans and cover with cold water. Cook for 1 hour or until tender.

Season with salt, pepper and lime juice. Serve with the Braised Pork Carnitas. Yum!



For the pastry + filling:

400g pastry cream

2 sheets puff pastry, defrosted

1 egg

4 tablespoons apricot jam



4-5 strawberries, hulled and thinly sliced

2 kiwi fruit, peeled and thinly sliced

2 navel oranges



VIVE Recipes Fruit Tart


Preheat oven to 180°c. Line baking tray with baking paper.

Whisk the egg with 1 teaspoon of water to make an egg wash.

Unfold puff pastry into one large rectangle, remove any paper and lightly brush the egg wash over one half of the pastry, making a square. Fold the plain puff pastry over the egg wash pastry to make a double layer. Using a pastry knife, score around the edge of the dough leaving a 1.5cm border. Do not cut right through the pastry.

Bake pastry for 20-25 minutes until golden brown, puffed and flaky.

Allow to cool, then spread the pastry cream evenly within the shell.

Decorate with the fruit in an attractive pattern and finish by carefully brushing the fruit with warmed apricot jam.

Serve immediately with a nice cup of warming tea.


Send your guests to epicurean heaven with this luxurious mousse-like cake that sets further upon cooling. Sublime.
— Rowie Dillon, owner + founder, Rowie's Cakes


340g quality dark chocolate such as Callebaut (70% cocoa solids), chopped

225g unsalted butter, chopped

5 eggs

210g caster sugar

100ml water

250g raspberries

VIVE Recipes Chocolate Cake


Preheat oven to 120°c. Grease and line a 20cm round cake tin.

Melt chocolate and butter in a heatproof bowl over a saucepan of simmering water. NOTE: do not let the bowl touch the water.

Beat eggs and 70g sugar in a bowl with electric beaters for 8 minutes or until tripled in volume.

Combine remaining sugar and water in a saucepan over medium heat and stir until sugar dissolves. Pour into the melted chocolate and set aside to cool. If the mixture goes lumpy, give it a stir.

Fold the chocolate mixture into the egg mixture and beat until smooth. Pour into prepared tin.

Place a folded tea towel in a large roasting tin. Place the cake tin on top and add enough water to reach three-quarters up the side of the tin. Bake for one hour or until set - it should be bouncy and firm but still a little sticky. Leave to cool in the water.

When cooled, gently turn onto a serving plate. Decorate with raspberries and serve.

We challenge you not to enjoy this decadent delight!


The beauty of using pearl barley in this risotto is that it doesn’t get stodgy but remains nice and chewy.
— Manu Feildel, Chef and Chasseur Brand Ambassador


240g pearl barley
4 shallots, finely chopped
3 garlic cloves, finely chopped
1 handful of parsley, finely chopped
150ml white wine
100ml extra virgin olive oil
Salt & Pepper
80g butter
4 tbs Parmigiano Reggiano, grated
1 ltr chicken stock
400g assorted mushrooms (morels, chanterelles, oysters, shimijis, enokis, chestnuts), washed and cut to bite size

VIVE Recipes Risotto


In a casserole on a medium heat add half the olive oil and shallots and cook gently.

Add the pearl barley and stir for 3 minutes until it heats up and is glazed in the oil.

Pour in the wine and reduce by two thirds. Season with salt and pepper, then slowly add the chicken stock over the period of half an hour until the pearl barley is cooked.

Heat a frying pan on medium heat and add the remaining olive oil and mushrooms and cook until golden brown. Add garlic and parsley and cook for another minute.

Add the mushrooms to the pearl barley, check the seasoning and finish by stirring in the
parmesan and butter. Bon appétit!