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Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Tin Goose Cafe's birdseed bar
2 cups chopped raw cashew nuts
2 cups sesame seeds
2 cups coconut
2 cups sultanas
2 cups craisins
2 cups sunflower seeds
2 cups pumpkin seeds
½ cup honey
1 cup brown sugar
Toast cashew nuts and coconut until lightly browned. Mix with sultanas and craisins in a bowl. Add seeds.
Heat butter, honey and brown sugar until it forms into a soft ball when drizzled in cold water.
Add to mixture and combine well. Press into rectangular baking tin.
When almost cool, cut into bars and store in an airtight container.
Recipe requested by Lynn MacLean, of Gore. Recipe provided by Tin Goose Cafe, Alexandra.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email firstname.lastname@example.org, including your name, address and a daytime telephone number, and we will request it.