Vanessa Pike-Russell

 We are giving away a Carcamos Gourmet Caramel Apple via the An Instant On The Lips Facebook page

All you need to do is to be a fan of the page and like the post to go into the draw. 

You will get another entry if you share the post

You will receive yet another entry if you tweet about the competition. You will need to copy and paste the tweet URL into the comments of the Facebook post

You get to choose which delicious Carcamos Gourmet Caramel Apple from the list below:

Peanut Apple: It's a taste sensation! Try our Premium Peanut Granny Smith Apple dipped in caramel, rolled in premium crushed peanuts and drizzled in dark Belgian Delight chocolate. Net Wt. approx. 400-500g. Serves 8-10.
Snickers Apple: A fresh, juicy Granny Smith apple is dipped in creamy caramel, covered in rich Snikers Bar pieces. A treat not to be missed. Net Wt. Approx. 400-500g. Serves 8-10.
Cashews Apple: Fresh Granny Smith, dip by hand in creamy caramel rolled in premium cashews and smothered in velvety dark Blegian Delight chocolate. Deliciusly good. Net weight. approx 400-500g. Serves 8-10.
Pecan Apple: Indulge yourself with this extra fancy Granny Smith Apple, dipped into our rich creamy caramel, rolled in premium pecans and smothered in milk Belgian Delight chocolate. Wait till you see the size of this Monster! Net Wt. Approx. 500g. Serves 8-10.
Oreo Apple: We hand rolled the caramel apple in a mound of crushed oreo cookie pieces and continue the chocolate explotion by dipping the apple, in a rich perfectly tempered white Beligian Delight chocolate. Definately one of our favourate. Net Wt. approx. 400-500g. Serves 8-10.
The Tim Tam Apple: A fresh Granny Smith apple is hand-dipped in our delicous, creamy caramel, then rolled in crushed Tim Tam pieces. A decadent combination with an Aussie icon. Try stopping at one. Net Wt. Approx. 400-500g. Serves 8-10.
M&M Apple: So colourful yet so delicious. Premium Granny Smith apple dip by hand in our home made caramel, then coated completely with M&M pieces. A fun gift for any kid's birthday party. Net weight approx. 400-500g. Serves 8-10.
Apple Pie Apple: Our #1 Apple. This elegant caramel apple is coated in our buttery home made caramel, dipped in rich white Belgian delight chocolate and rolled generously in spice-infused cinnamon sugar. Net Wt. Approx. 400-500g. Serves 8-10.
Triple Chocolate Apple: One for the true chocolate lovers. This extra fancy apple is submerge in a velvety creamy caramel, dipped in dark chocolate and finished off with white and milk Belgian Delight chocolate stripes. Net Wt. approx. 400-500g. Serves 8-10.

Competition will finish on May 31st and the winner will be chosen at random by

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Vanessa Pike-Russell
Schottlander 100% pure blood wagyu beef dinner
Thursday 12th March 2015

Furthering my efforts to use quality local produce I have bought a pure blood Wagyu heifer from Schottlander’s farm in Gerringong. Not only is it local, it is some of the tastiest beef I have ever had. With the assistance of the farmer, I am butchering the 350kg cow myself, and will then utilise the entire beast from nose to tail. The prime cuts will be available mid-week on our 3 course menu, and I have also put together this 7 course event to show you how good nose to tail eating can be. Cost is $120pp, including a glass of french champagne on arrival, and bookings can be made from our website.


Beef tartare, sautéed mushrooms, parsnip chips  and truffle dressing
Wagyu beef terrine, celeriac remoulade and picalilli vegetables
Seared scallops and braised beef tendon, turnips and beets
Roasted beef eye fillet, bone marrow, horseradish, nuts and grains
Braised shoulder, Paris mash, shallots, smoked beef flank and red wine jus
Cabots cheddar and reduced beef glaze sandwich
Valrhona chocolate ganache, peppermint cream, candied mint leaves, chocolate tuiles and mint chocolate chip icecream

Dessert lovers cookery school - Sunday 1st March
We have 4 places left for out dessert-only cookery school on Sunday 1st March. Cook and eat three desserts all in one afternoon. Booking form available on the website.

Kid's Cookery School
On Monday 13th April (Easter school holidays) we will hold a one-off cookery school for kids ($65pp). Specially designed for kids aged 6-16, participants will learn how to make, roll and shape their own pasta tortellinis, and how to make icecream, honeycomb and chocolate sauce. Parents can drop off and pick up or stay and let their kids cook them lunch!   For booking forms please email

Available Cookery school dates
Sunday 1st March 2015 (dessert cookery school)
Sunday 29th March 2015
Monday 13th April (special children's cookery school, $65pp)
Sunday 19th April 2015
Cookery school is $99pp and the booking form is available on our website
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