"Many thanks for the wonderful week! Fantastic meals, many new ideas to try. Great time with our group & chefs! Many good memories to cherish. A very fun mother-daughter trip! Cheers"

Candace Esiek
June 2012

Walnut Grove Recipes

Blueberry & Raspberry Smoothie

Makes 1 litre

  • 210g raspberries
  • 160g blueberries
  • 2 ripe bananas
  • 250ml grape juice
  • 300ml apple juice
  • 2tsp icing sugar


1. Slice the banana into chunks and add with all the other ingredients in a blender and blend until smooth.

2. Place a fine sieve over a large bowl and pour the liquid into the sieve. Using a ladle to stir "pass" the liquid through the sieve. Keep on pressing on the pulp & seeds left in the sieve until it is quite dry. There will only be a small amount of seeds to through away. Passing it through a sieve will give you a wonderfully smooth smoothie!

3. Taste and possibly add a little more sugar to suit your palate. Wash the ladle and transfer the smoothie to a jug for pouring into your glasses.

Serving Suggestions

Makes a lovely healthy addition to breakfast, but can be enjoyed at any time of the day. Can be varied with any berries, we use blackberries a lot when they are in season. You can also use frozen berries if fresh are not available - in fact in the summer it is nicer to use frozen berries because you end up with a lovely ice cold smoothie.

Advanced Preparation

Is best made when you want to drink it, but will keep in the fridge for a day or so if in a clean bottle or covered container.

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Your hosts and tutors are acclaimed chefs Maynard Harvey and Emerson Farrar, two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation. Their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your technique in the kitchen.

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