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Chestnut, blackberry & sour dough stuffing

Tip… If fresh chestnuts are not available, substitute for 100g canned chestnuts. This stuffing can easily be used to stuff a whole chicken.

Serves: 8-10


  • 200g chestnuts, washed
  • 100g spelt sourdough bread, torn
  • 100g blackberries
  • 1 bunch chives, snipped
  • 1 tablespoon chopped sage
  • 1 tablespoon chopped pistachios
  • 2 garlic cloves, crushed
  • 30g butter, melted
  • 1egg, lightly beaten


  1. Preheat oven to 200C or 180C fan-forced. Using a small knife, cut a cross at the base of each chestnut. Place on a baking tray and bake for 10-20 minutes, until tender. Transfer to a clean tea towel and while still warm, peel off outer skin. Cool, then roughly chop.
  2. Place sourdough in a blender, and blend until coarse breadcrumbs. Transfer to a bowl. Add chestnuts, blackberries, chives, sage, pistachios, garlic, butter and egg. Season well.
  3. Spoon into foil in log shape. Roll up and twist ends to seal. Bake for 30 minutes, until frm. Sit for 15 minutes before slicing to serve.
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Our Recipes
Our Recipes