Spoil Dad with our very own chefs’ recipes

Our talented chefs Rodney and Jordan love an indulgent treat, so we’ve picked two recipes that are a breeze to create at home together, yet so delicious they’ll be an absolute hit with dad… and the whole family.

Fluffy pancakes are just the best way to start a lazy Sunday morning, that’s why our chef Rodney has decided to share this recipe with us.

Rodney joined Spirit of Tasmania in 2012, and is a fan of dessert! As a passionate fisherman, Rodney’s favourite destination in Tasmania is the east coast – which he describes as a haven for all sorts of anglers.

He shared with us this no-fail pumpkin pancake recipe that is perfect for a family breakfast, and will have even the little ones involved in the making. This quick recipe makes about 12 pancakes, and takes about 25 minutes all up: 15 minutes of prep, 10 minutes of cooking.

Rodney’s secret to the fluffiest pancakes ever? Mix dry and wet ingredients separately, and combine just before you’re ready to cook them.

Ingredients:

• 2 cups of flour
• 2 tbsp. granulated sugar
• 4 tsp baking powder
• 1 tsp salt
• 1 tsp cinnamon
• 1 ½ cups milk
• 1 cup of pumpkin puree
• 4 eggs, separated
• ¼ cup melted butter

Method:

Sift together flour, sugar, baking powder, salt and cinnamon into a bowl. In a separate large bowl, whisk milk, egg yolks, melted butter and pumpkin puree until smooth. Now add the dry ingredients to the mixture and blend it all together.

In a separate bowl, beat the egg whites until stiff, then spoon them into the batter gently, stirring until combined. Once it’s all perfectly incorporated, get the stove on!

Melt butter in a large, non-stick skillet over medium heat. When the butter is foamy, reduce the heat and drop about ¼ cup batter in it from a ladle or large spoon. Cook until the top is puffy and bubbly (two minutes), then flip your pancake until the bottom is golden (30 seconds).

Serve immediately with maple syrup and berries.

Who doesn’t love chocolate fudge? Square, chocolatey goodness that is easy to make and thoroughly enjoyable! You may have tried chef Jordan’s delicious fudge on board, but now it’s your turn to make it.

Jordan has been part of the Spirit of Tasmania team since 2011, and his favourite destination in Tasmania is Cataract Gorge: him and his family share precious memories of sunny summer days together in this gorgeous place.

His two ingredients, fuss-free chocolate fudge is an absolute winner, and something you’ll make again, and again… and again! The best part? You can add anything you like to it to make it even more delicious: Tim Tams, peanut butter, nuts, vanilla extract… your choice.

Want to go big? Simply use the two cups of chocolate to one can of condensed milk ratio to make even more.

Ingredients:

• 2 cups of your favourite chocolate
• 1 can of condensed milk

Method:

Line a square pan or tray with baking paper, make sure the sides are well covered.

Melt the chocolate over a bain-marie (or in the microwave if you are in a rush) until smooth, add the condensed milk. Stir well until totally combined.

Quickly transfer the mixture to the lined pan or tray, then spread evenly. Refrigerate the fudge until firm, for at least 2-3 hours.

Cut the fudge while still cold and serve at room temperature.

If your dad is more into cocktails and pasta, we have you covered with these two exclusive recipes from Tassie’s newest restaurant and distillery, Tesoro and House of Lenna.

Information included in this blog is correct at the time of publishing. Please contact individual operators for further information.