Keto Salted Carmel Slice

Spring has sprung, and if you’re like us and have over-indulged this winter than our new Gourmet Gateway Summer Body Snacks Series is just what you need! We’ll be supplying you with a fortnightly recipe that are not only healthy but delicious too.

We’re starting our series with our Keto Salted Carmel Slice, these sugar free treats only have 1g of carbs per portion and will keep in an air-tight container for a whole week, so perfect for meal prep.

Makes 20 Serves

Keto Salted Carmel Slice


120g Almond Meal

50g Soften Butter

1 Tbsp. Stevia

1 Tsp. Vanilla Essences

1 Large Egg


30g Butter

120g Thicken Cream

2 Tbsp. Stevia (or your favourite sweetener)

1 Tsp. Salt Bae Crystals


80g Extra Dark Chocolate

20g Butter



To create your biscuit base mix your almond meal, melted butter, egg, sweetener & vanilla essence in a large bowl using a wooden spoon till you get almost a dough like consistency. Pre-heat your oven to 180 degrees and line a baking tray with baking paper. Spoon in your ‘dough’ and spread evenly across the base, pressing down with the back of your wooded spoon to help compact the mixer. Pop in the oven to bake for 15 minutes, remove and allow to cool completely.

Next layer is your salted caramel, add your sweetener, butter, cream & Salt Bae crystals to a small saucepan and slowly heat, whisking as you go. Bring to a bubble (this should take around 5 minutes) and continue to whisk till everything is melted together and smooth, allow the mixture to cool to just above room temp and then pour over your biscuit base.

Allow your first two layers to cool for around 30 minutes before adding the chocolaty goodness! To make your final layer melt your dark chocolate and butter in a small bowl in the microwave by heating on high on small 25 second bursts, stirring between each burst till your chocolate is well melted, pour evenly over the slice and smooth with a spatula. Place your slice in the fridge for at least 3 hours before cutting (I know it’s hard to wait but it’s worth it), cut into 20 servings.





Spinach Soup with Poached Egg

It may still be cold outside but never fear Spring is nearly here! And if like us, you’ve over indulged in the dark dreary months of winter the fear of getting your pasty pins out is real! That’s why the last two recipes in our soup series are packed full of goodness, starting with this delicious Spinach Soup served with a gooey poached egg.

Spinach Soup with Poached Egg

Serves 6 people


1 x Leak

1 x Brown Onion

3 x Cloves of Garlic

2 x Tbs. Bravoleum Green (found at Farmer Jacks)

1 x Tbs. Butter

1 x Large Potatoes

1 x Bay Leaf

2 x Sticks of Celery

2 x Large Bunches of English Spinach

1 x Vegetable Stock cube

1 x Cup Cream

6 x Large Free Range Eggs

¼ Cup Vinegar

1 x Tsp. Salt Bae Salt Crystals



Like with any recipe you want to get all your preparation done at the start, start with roughly chopping your leak, onion, garlic and celery (the soup is going to get pureed so you don’t need to be too fancy).

Next give your potato good scrub as the skin will add depth to the recipe so you want to keep it on. Chop that up in to 2cm sized cubes.

Last and most difficult to get ready is your English spinach. Start by removing the gritty roots with a knife and discarding. Once gone place in to a colander and rinse vigorously with cold water, empting the colander often. There is nothing worse than a gritty soup! Once you’re 100% happy all the dirt is gone, chop spinach, including leaves and stems and set aside.

Once all you’re washing and chopping is done, in a large pot add your Bravoleum & butter, once the butter is melted chuck in your leak, onion, garlic & celery along with a sprinkle of salt & your bay leaf. Sautee on a medium heat until nice and soft, next add you potato, spinach and stock cube. Then pour in enough water just to cover the mixture, bring to the boil and then reduce to a simmer for around 30 minute. Check that your potato is nice and soft, stir in the milk and set aside to cool ready for blitzing.

While you’re waiting for your soup to cool, bring a small saucepan with your vinegar in to the boil, reduce the heat to a simmer. Crack your eggs individually into a teacup and slowly slide the egg into the water, repeat and cook for around 3 – 4 minutes to get a nice soft yolk.

Blitz your soup till smooth, spoon into bowls, top with your poached egg & sprinkle with Salt Bae crystals.




Asian Style Bone Broth

Asian Style Bone Broth

We’ve all heard the buzz about bone broth, but have you ever made your own? Specialty supermarkets are charging big bucks, but it’s super easy and cheap to make at home. This version has the added elements of Asian flavouring to make it a flavourful dinner idea.

Asian Style Bone Broth


1.5 kg Grass Fed Marrow bones

1 Tbs. Lyrakis Organic Extra Virgin Olive Oil

2 Tbs. Apple Cider Vinegar

1 Tsp. Salt Bae Pyramids

2 x Whole Star Anise

1 Tsp. Whole Pepper Corns

Whole Bulb of Garlic

1 x Thumb Size Piece of Ginger

1 x Red Chilli

¼ cup of fish sauce

¼ cup soy sauce


To Serve

250g Udon Noodles

1 Bunch of Bok Choy

4 Enoki Mushrooms

4 Spring Onions



To get started preheat your oven to 180 degrees. Then place your bones in a large roasting tin drizzle over the Lyrakis olive oil and sprinkle with sea salt. You want to then bake them for 30 minutes to enhance the meaty flavour.

Remove the bones from the oven, and place in a large soup pot. There will also be a load of goodness stuck to the roasting dish, you want to scrape that into your pot, so while the roasting tray is still hot pour in the apple cider vinegar, and deglaze, us a wooden spoon to get any tricky bits.

Then start adding the rest of your based broth ingredients, garlic bulb, ginger, chilli & celery – Don’t peel any of them, just wash and cut into rough chunks.

Once your vegetables and flavourings are in add your pepper corns, star anise, soy & fish sauce, then top with water till the bones & vegetable are just covered. At this point you can use a slow cooker or pot on the stove either way you need to bring the broth to the boil and then allow it to simmer for around 6 hours.

After about 6 hours, you want to strain everything out so you’re left with a rich both (the veg is still edible and can make a great puree). You can do with a sieve in batches, once the broth has cooled slightly. This can now be stored in a container till you’re ready to serve.

To serve add thinly sliced mushrooms, udon, sliced bok choy and bring the broth back to the boil, simmer for 5 minutes and top with sliced spring onion, and there you have a healthy and nutritious dinner for four!




Pea & Ham Soup

Pea & Ham Soup

There is nothing like a good Pea & Ham soup, it’s like a cuddle from the inside! This recipe is all the way from the great old Blighty, passed down through four generations of soup lovers. Perfect for a rainy day!

Pea & Ham Soup

Serves 6 – with lunch time left overs.


320g Green Split Peas

3 Tbs. Monte Rosso Extra Virgin Olive Oil

1 tbs. Butter

1 Large Onion, Chopped

1 Large leak, Sliced

3 Bay Leaves

2 Carrots, Peel on finely Chopped

3 Celery Stalks, finely Chopped

2 Big Ham Hocks

1 Tbsp. White Pepper

3 Tsp. Salt

1 Knob of Lard

1.5L Water

White Crusty Bread to Serve



To start off with give your split peas a good washing under some cold water, to get the excess dust off. Then in a large pot pour in your olive oil & pop in the butter, and bring to a medium heat. Add your onions, leaks, celery & carrot and cook for around 5 minutes just to get a slight glaze on everything.

Now add the rest of your bay leaves, lard, salt, pepper & split peas and bring to a boil. Reduce the temperature and leave to JUST simmer for around 3 and a half hours. Keep checking your water levels throughout and top up where you need to.

By now the house will be smelling AMAZING! So remove the soup from the heat and allow to cool for 15 minutes. Using tongs remove the Ham Hocks and with a fork shred all the meat from the bone, then mix through the soup.

Re-heat for serving and then top with a little black pepper & a chunk of crust white bread covered in butter… Mmmm!



Mushroom & Truffle Soup

Mushroom & Truffle Soup

Mmmm truffles, so distinct, lush and well uber glamour’s! Now, we not it’s not something that’s on your weekly shopping list but guess what…soon they could be! Our affordable & delicious Truffle Carpaccio is now available at The Good Grocer & Boat Shed, and best of all it’s under $30!

To celebrate our little Cheffy has put together this impressive Mushroom and Truffle soup recipe for you to impress your guests with this weekend.

Serves 4 as a main or serves 6 as an entrée

Mushroom & Truffle Soup


1 Tbs. Salted Butter

250g Button Mushrooms sliced

250g Field Mushrooms sliced

1 Leak Chopped

1 Brown Onion Diced

2 Cloves of Garlic Diced

1 Tsp. Salt

1 Tsp. Cracked pepper

1 Tsp. Thyme

¼ Cup White Wine

750ml Chicken Stock

½ Cup Thicken Cream

3 Slices of Truffle Carpaccio

1 Tbsp. Oil from Truffle Carpaccio

Sour Dough to Serve



Once all your ingredients are diced or sliced get a large pot on to the hob and plop your butter in. Add your leak, onion and garlic to the butter and stir on a medium heat for 10 minutes, once slightly translucent add your mushrooms, salt, pepper & thyme and cook stirring occasionally for a further 5 minutes.

Turn your hob to high and pour in the white wine, scrapping the bottom of the pot to get any bits off, allow to bubble for around 5 minutes and then add your chicken stock & cream. Bring to the boil and then allow to simmer for 15 minutes, stirring from the bottom every so often.

Remove from the heat and allow to sit for a short while before adding your truffle slices. Using a hand blender blitz the soup till smooth.

To serve re-heat till just bubbling, drizzle each serve with the truffle oil from the Carpaccio and a good helping of cracked pepper, oh and don’t forget the crusty bread!



Italian Olive Oil Soup

Italian Olive Oil Soup

Yes, we can understand the thought of olive oil soup might not sound that appealing, but give this recipe a try and you’ll be converted. This homely soup is as comforting as warm hug from Nonna! The olive oil gives this soup a robust, yet light flavour and doesn’t leave you with an oily mouth feel.

But make sure you use the best olive oil, something like our stunning Mote Rosso is perfect. It’s organically grown meaning no nasty hidden chemicals.

Italian Olive Oil Soup

Serves 6 people



6 tbsp. Spoons of Monte Rosso Olive oil

2 Onions roughly diced

4 Cloves of garlic roughly chopped

3 Carrots roughly diced

2 Sticks of celery diced

½ Head of savoy cabbage sliced

1 Zucchini diced

2 Tomatoes deseeded, diced

100g Diced Pancetta

4 Cups Chicken Stock

Juice of ½ a lemon

Can of berlotti beans

Salt & pepper

Handful of chopped parsley



Once all the vegetables & pancetta is prepared add ½ your olive oil in to a large pot. Add your garlic & onion with a big pinch of salt – this stops browning. Cook on medium heat for 5 minutes, add pancetta and cook for a further 5 minutes, stirring as you go. Once the onion is clear and soft throw in the rest of your vegetables and pour over the rest of your olive oil, lemon juice & chicken stock. Bring the whole lot to the boil and cook at a simmer for around 15 minutes. Put your strained beans in halfway through the cooking time.

Once all your vegetables a cooked through taste for seasoning, adjust with salt & pepper. Pour even portions into bowls and serve with a big bit of crunch bread! Mmmmm


Healthy Lamb kofta & Zesty Couscous

Healthy Lamb kofta & Zesty Couscous

Easy mid-week meal, that’s not only good for your wallet but for your waistline.

Healthy Lamb kofta & Zesty Couscous

Serves 4


Kofta Ingredients

 400g Australian Lamb Mince

2 Clove of Garlic (minced)

1 tsp. Smoked Paprika

1 tsp. Ground Cumin

1 tsp. Ground Cinnamon

2 tbs. Chopped parsley

1 tsp. Salt

1 tsp. Cracked pepper

¼ cup Panko breadcrumbs

1 large egg

1 tbs. Lemon juice

Big glug of vegetable oil


Salad Ingredients

1 cup of dried couscous

1 chicken stock cube

2 tbs. butter

1 cucumber (cut into 1cm cubes)

1 red onion (finely chopped)

½ punnet of cherry tomatoes (cut into quarters)

100g Danish feta (crumbled)

½ cup of pomegranates

¼ cup of fresh mixed herbs

¼ cup of Bravoleum Extra Virgin Olive oil

Salt & Pepper to taste



You can prepare your koftas up to two days in advance if you’re using fresh lamb mince, the flavour only gets better when the mince and spices have time to marinate.

Add all your ingredients except your olive oil into a large bowl and mix well – your hands are best for this job. Cover your bowl with gladwrap and place in the fridge till your ready to cook.

For your couscous, tip one cup of couscous into a large bowl with your crushed up stock cube and butter. Boil your kettle and carefully pour over 1 cup of boiling water, stir with a fork and cover with a large plate and leave alone covered for 10 minutes.

While you’re waiting for the couscous to cook, get your other ingredient ready. Then after 10 minutes remove plate from the couscous (be careful of steam) and using your fork break up any chunks. Stir through the cucumber, red onion, tomatoes, feta, pomegranates and herbs, then dress with olive oil, then add salt & pepper to taste.

Now your salads ready add the vegetable oil to a large frying pan and bring to a medium heat. Roll your lamb mix into 25g meat balls and add to your hot frying pan, shake the pan every 2 minutes to cook evenly, cook for around 6 minutes till cooked all the way through.

Serve in a bowl with a drizzle of natural yogurt and extra seasoning, then ENJOY!


Luxurious Chocolate Coffee pots

Luxurious Chocolate Coffee pots

We know Easter over but doesn’t mean the chocolate-fest has to stop. What better way to enjoy your chocolate than with a rich coffee flavour and good old caffeine hit! This recipe is easy but super impressive when plated in your finest china cups, always best served with a freshly brewed pot of Gourmet Gateways locally roasted coffee.

Luxurious Chocolate Coffee pots


250g of Dark chocolate

2 Espresso shots made with OHHHHH Velvety coffee beans

1 Cup of thicken cream

¼ Cup Caster sugar

2 Tbs Rum

1 Tsp. Cinnamon


To serve

Tea cups

Whipped cream

Dutch coco

OOOOHHHH Velvety whole coffee beans



Find a small saucepan and fill to about the quarter mark with water, place on the hob and turn to a medium heat. Find a mixing bowl that fits on the saucepan without the base touching the water, creating a Bain-marie.

While that heats up add your dark chocolate in small bits the bain-marie bowl , stir constantly till the chocolate is smooth and melted. Quickly pour in your caster sugar, cream, GG coffee shots, rum and cinnamon stirring as you go. Before the mixture cool pour into your fanciest tea cups, leaving room for the foam to serve. Chill in the fridge for at least 3 hours.

When you’re ready to serve top each with a dollop of cream, to act as your foam, dust with coco and decorate with delicious Gourmet Gateway coffee beans and there you have it a luxurious coffee dessert.

Get your OOOOHHHHH Velvety at


Sticky Date Pudding

Sticky Date Pudding

Something special to treat yourself too! Oh…. and maybe someone else if your feeling giving.

Sticky Date Pudding


1 ½ cups of self raising flour

1 ½ teaspoons bicarbonate soda

½ bicarbonate soda

½ teaspoon salt

3 large eggs at room temperature

1 cup of packed brown sugar

170g unsalted butter

350g fresh seeded dates (or packaged dates they are great as well)

1 ½ cups of boiling water


Caramel sauce

100g unsalted butter

1 1/2 cups of brown sugar

1 1/3 cup pouring cream (Thickened cream)


Sticky date pudding sauce

200ml Thickened cream

1 cup, packed Brown sugar

70g Unsalted butter



Preheat your oven to 160 degrees, using a fan forced is best for this receipe if you can.Gra

Find your favorite mixing bowl and sift all the dry ingredients together and set aside.

In you processor, combine your eggs, sugar, butter, water and dates and mix. Once your ingredients have combined, slowly then add the dry ingredients to the mix until well combined and smooth.

Grease a 20cm square tin and add the mixture to the tin.

Cook in the oven for 15-20 mins, test for dryness with jabbing a skewer into the centre.


To make the icing

Place the thickened cream, brown sugar and unsalted butter in a saucepan over low to medium heat.

One everything has combined and is a nice golden colour, remove from heat and serve with your pudding!




Triple Choc Chunk Brownies

Triple Choc Chunk Brownies

Its the Easter long weekend. Try our GiGi Creation, Triple Choc Chunk Brownies recipe!

Triple Choc Chunk Brownies



1 cup butter

1 1/3 Cup of brown sugar

1 1/3 Cup of white sugar

2 tablespoon Olive Oil

4 large eggs, room temperature

4 teaspoons vanilla extract/essence

1 cup Plain flour

1 cup cocoa powder

2 teaspoon salt

½ Cup White Choc chunks (or melts)

½ Cup Milk Choc chunks (or melts)

½ Cup Dark Choc chunks (or melts)

1/3 cup of icing sugar



Preheat the oven to 180°C. Line a 7×11 inch baking trey with parchment paper and set aside.

Place your butter in the microwave for 20seconds.

When melted grab your favourite large bowl and combine the melted butter, oil and both sugars.

After combined, add the eggs, vanilla essence whisk for about 2 minutes until evenly combined and light in colour.


In the same bowl sift in the flour and cocoa powder. Add some salt and slowly mix the dry ingredients into the wet ingredients until just combined. Try not to over mix.

Place your yummy Brownie mix into the tray and bake for 25-30 minutes, Test the centres for moisture using a toothpick or prod. For the right a amount have it to be soft and slightly firm to touch.

Remove from the oven and allow to cool to room temperature before removing from the baking tray!

Sprinkle some icing sugar.

Serve with ice cream and place a little Easter egg to side for added Easterness!