Expecting Guests?

Slice up a fresh FruitDirect apple horizontally and a FruitDirect pear vertically and add it to a selection of cheeses, grapes, crackers and relishes.  Not only is it healthy but creates a fancy look for your cheese board!

Or try slices of creamy cambert cheese in between a crunchy Champion apple.

Honey Roasted Seasonal Vegetables


  • Potatoes
  • Carrots
  • Kumura
  • Parsnip
  • ½ a bunch of fresh rosemary
  • ½ a bulb of garlic
  • olive oil
  • 1 tablespoon runny honey
  • good-quality balsamic vinegar


  1. Preheat the oven to 190°C
  2. Bring a large pan of salted water to the boil and peel and chop the veges
  3. Place the veges into the pot and parboil for 5 to 10 minutes, or until half cooked. Drain the veges, then leave them to steam dry. Then return the veges to the hot pan and shake it around to scuff up the edges.
  4. Pick the rosemary leaves and scatter over the veges. Break up and scatter with half of the garlic cloves, unpeeled, a drizzle of olive oil, and a pinch of sea salt and black pepper, then place in a large roasting tray.
  5. Place the veges in the tray, then drizzle over a good lug of olive oil and season well with salt and pepper.
  6. Scatter over the remaining garlic cloves and roast all the veges in the hot oven for about 20 to 30 minutes, giving them a jiggle every so often, or until everything is crispy, golden and delicious – about 10 minutes before they’re ready, drizzle the honey over the carrots and add a lug of balsamic to the beets, then return to the oven.



Champion Apples

Brie cheese or Feta

Dried cranberries

Chopped walnuts

Green onions

Olive oil

Apple cider vinegar

Apple cider



In a large salad bowl, combine spinach, chopped apple, sliced cheese, dried cranberries, walnuts, and sliced green onions.


In a small container with a lid, combine olive oil, apple cider vinegar, apple cider, and honey. Shake well. Pour dressing over salad and toss to combine.

Cinnamon sugar
1 tablespoon white sugar
1 teaspoon cinnamon

2 cups flour
4 tsp baking powder
1 tsp cinnamon
1/2 cup sugar
100g butter
2 eggs
1 cup milk
1-2 diced FruitDirect apples (depending on the size of the apple)

Prepare the cinnamon sugar: mix the white sugar and cinnamon together and set aside.
Preheat the oven to 200°C. Spray or brush 12 non-stick muffin pans with butter or oil.
To make the muffins, sift the flour, baking powder and cinnamon into a mixing bowl. Stir in the white sugar. Melt the butter in a small bowl in the microwave (about 40 seconds on high) or in a saucepan.
Beat the eggs and milk together. Pour the liquid mixture with the diced apples and melted butter into the dry ingredients. Gently stir with a spoon until just combined. The mixture should look a little lumpy.
Spoon the mixture evenly into the pans. Sprinkle over the cinnamon sugar.
Bake in the preheated oven for 15 – 20 minutes or until the muffins spring back when pressed lightly or a cake tester pushed into the centre of a muffin comes out clean. Leave the muffins in pans for 5 minutes before turning out onto a wire rack to cool.

50g unsalted butter
1kg FruitDirect Champion Apples, peeled, cored,
cut into 1cm slices
500g frozen mixed berries
185g caster sugar
300ml port
1. 1/2 tsp ground cinnamon
300g good-quality shortbread biscuits

Preheat oven to 180°C.

Melt 20g of the butter in a pan over medium-low heat. Cook apple, stirring, for 5-6 minutes until soft. Add berries, sugar, port and cinnamon. Cover and cook for 8 minutes until fruit gives off a lot of juice. Using a slotted spoon, transfer fruit to a 2L pie dish or 300ml ramekins. Reduce juice in pan over medium-high heat for 3-4 minutes until syrupy. Pour over fruit.

Pulse shortbread in a processor to form coarse crumbs. Add remaining butter and process to combine. Top fruit with crumbs. Bake for 35 minutes until golden.

Creamy Pumpkin Soup 


  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 leek, white part only, finely sliced
  • 1 garlic clove, crushed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly grated nutmeg
  • 1kg peeled pumpkin, diced
  • 1 large potato, peeled, diced
  • 1L Chicken or Vegetable Stock
  • 1/2 cup cream


Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend with a whiz stick.

The Champion Apple crumble


½ cup Flour
¼ cup Rolled oats
¼ cup Coconut
¼ cup Brown Sugar
½ tsp Cinnamon
75g Butter
5-6 Champion Apples
2 Tbsp Golden Syrup
2 Tbsp Raw Sugar


Pre-heat oven to 190°C

In a bowl, mix the Flour, oats, coconut, Brown Sugar and cinnamon together, then rub in the Butter until the mixture becomes combined and crumbly. Peel and cut the Champion apples into wedges and place in an oven-proof dish. Drizzle with the Golden Syrup. Spread the crumble mixture over the top of the apples. Sprinkle the Raw Sugar over the top for an extra crunchy topping. Bake for 40-45 minutes until apples are cooked. Serve while hot with vanilla ice-cream, cream or custard.

5 firm, ripe FruitDirect Taylors Gold Pears, quartered, cored
1 tbs balsamic glaze
125ml 1/2 cup white balsamic vinegar
1/2 cup frozen mixed berries, thawed
1 tsp honey
200g baby spinach
1/4 cup dry-roasted hazelnuts, coarsely chopped

Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Place the pears, cut-side up, on the lined tray. Drizzle over the balsamic glaze and season with pepper. Bake in oven for 15 minutes or until pears start to soften and caramelise. Set aside to cool.

Place the vinegar and 2 tablespoons of the berries in a small bowl and use a fork to crush the berries. Stir in the honey. Season with pepper. Set aside for 10 minutes to macerate.

Place the pear, baby spinach and remaining berries in a large serving bowl. Sprinkle with the hazelnut. Drizzle over the dressing or serve with the salad in a small jug.

4 ripe FruitDirect Beurre Bosc pears, peeled
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 tablespoon butter
Vanilla yoghurt to serve

½ cup rolled oats
40g butter, melted
¼ brown sugar
½ tsp cinnamon
2 Tbsp flour

Preheat oven to 180°C.

Combine sugar and cinnamon. Cut each pear in half and take out the core with a melon baller. Roll the pears in the sugar and cinnamon mixture, add a small cube of butter to the centre of the pear and then stand two halves together in the middle of a piece of foil.  Wrap the pears and make sure that foil points upwards and there are no holes as you will lose the juices as it cooks.  Place the pears upright on a baking tray and bake pears for 30 minutes or until tender.

Meanwhile make crumble; combine the oats, brown sugar, butter, cinnamon and flour in a bowl. Spread evenly on a baking tray and bake for 15 minutes or until golden brown.

Place cooked pears on serving plates. Pour over sauce from inside foil; add a dollop of vanilla yoghurt in the centre of the pear and sprinkle with crumble.

125g butter, chopped
1/2 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup self-raising flour
1/2 cup plain flour
3/4 cup milk
2 small FruitDirect Champion Apples, cored and quartered

Preheat oven to 180°C. Grease 20cm cake tin (round springform pan works best) and line base with baking paper.  Place butter, sugar and vanilla in a bowl and using an electric mixer, beat until light and creamy.  Add eggs, 1 at a time, beating after egg is added.

Sift flours over butter mixture, add milk and fold until just combined.  Then spoon mixture into prepared pan.  Thinly slice the apples and arrange in 2 circles on batter, pressing down gently.

Bake for 35 to 40 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 10 minutes. Remove side from pan. Slide cake onto a wire rack to cool.

5 slices of raisin bread
3 small ripe FruitDirect Beurre Bosc pears, cored and quartered
1 brie cheese
Pine nuts
100g honey comb

Cut the raisin bread into diagonal halves.  Slice the pear quarters into thin slices and the brie into long slices (cutting right across the round).

Toast the raisin bread until just golden and top each piece with a slice of brie and pear and place it back in the oven until the brie just starts to melt and pears are a little tender.  Add a small square of honey comb and sprinkle with pine nuts to serve.

Try blue cheese instead of the brie for a stronger cheese experience.

Want to try something a little different on a cold winter evening? 
Try our mulled wine.

This delicious blend of spices, apple and orange will have hearts, souls and the atmosphere warmed in no time!

10 Cloves
2 cinnamon sticks
1 roughly ground nutmeg
2 cups water

Roughly grated rind of 1 orange
1 roughly chopped FruitDirect apple (skin on)
750ml light, fruity red wine (e.g. merlot)

Heat cloves, cinnamon, sugar, nutmeg, orange rind and apple in a large sauce pan over medium heat.  Bring to the boil then reduce heat to low and simmer for 10 minutes.
Add red wine and simmer for another 5 minutes.  Remove from heat.  Strain and divide among serving glasses.  Serve immediately.

12 x 2cm-thick slices crusty white bread
2 tbs olive oil
5 small ripe FruitDirect Beurre Bosc pears, halved, core removed
30g butter
1 tbs brown sugar
2 tbs white balsamic vinegar
200g brie, thinly sliced
Baby rocket leaves to serve

Preheat oven to 180°C. Place the bread slices, in a single layer, on a large baking tray. Brush with the oil. Bake in oven, turning once, for 10 minutes or until light golden.

Meanwhile, cut each pear half into 6 wedges. Melt the butter in a large frying pan over medium heat until foaming. Add the pear and sugar and cook, stirring occasionally, for 5 minutes or until pear is caramelised.  Add the vinegar to the pan and cook, stirring, for 2 minutes.

Top the toasts with the brie. Bake in the oven for 4 minutes or until the brie just melts. Divide among serving plates.  Top with the caramelised pear. Serve with rocket.

20 small FruitDirect apples
3 cups sugar
1 Tbsp white vinegar
1 Tbsp butter
¼ cup cold water
½ tsp cream of tartar
A few drops of red food colouring (optional)

Wipe apples with a cloth and a poke skewer down into the core of each apple.
Boil together WITHOUT STIRRING (approx. 7 minutes) until a drop snaps in cold water. Remove from heat and dip in apples while holding the skewer. Stand apples on greased oven tray until toffee is dry.

WARNING: Best done with no children around as the toffee will be extremely hot!

125g butter, melted

3/4 cup Granular
2 cups self-raising flour
2 eggs, lightly beaten
1 medium FruitDirect granny smith apple, cored, grated
2 teaspoons vanilla extract
1 cup milk
1 teaspoon mixed spice
1 cup walnuts, chopped

Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 9cm x 25.5cm (base) loaf pan. Line base and sides with baking paper, allowing a 5cm overhang at both long ends.

Melt butter in a small saucepan over medium heat. Transfer to a mixing bowl. Add granular, flour, eggs, apple, vanilla, milk and mixed spice and three-quarters of the walnuts. Mix until well combined. Spread into pan.  Sprinkle the remaining walnuts on top of the mixture.

Bake for 50 to 55 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes before turning onto a wire rack to cool completely. Serve cut into thick slices.



4 Tablespoons Olive Oil

Salt & Pepper

Fresh Thyme


Preheat the oven to 200ºC.

Peel the potatoes, cutting any larger ones so they’re uniformly sized. Wash the potatoes in cold water to remove any extra starch then add them to a large empty pot. Boil water enough water to cover the potatoes, pour over the potatoes, salt the water, and parboil for 5-7 minutes, then drain in a strainer and leave dry.

Once dry, gently shake the strainer to rough up. Add the potatoes into a large bowl. Add the oil, salt and pepper, gently stir to coat and transfer to a baking sheet in one layer, and add the fresh thyme.

Roast in the hot oven for 40 to 45 minutes, or until crispy and golden brown.