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Australia Day Cake


250 g unsalted butter, softened

220 g (1 cup) sugar

1 tsp vanilla extract or 1 small packet of vanilla powder

3 eggs

450 g (3 cups) plain flour

1 tsp baking powder

Pinch of salt

250ml (1 cup) freshly squeezed orange juice (about 3-4 oranges)

Icing sugar and chopped or flaked almonds, to decorate (optional)

Fresh flowers from the garden


Preheat the oven to 175˚C. Line and lightly grease a 25 cm round cake tin.

Using an electric mixer, cream the butter and sugar and vanilla together in a mixing bowl until pale, light and fluffy - about 5 minutes. Add eggs one at a time, beating after each addition. 

Sift flour, baking powder and salt together then add to mix alternately with orange juice, finishing with flour.

Make sure all the ingredients are incorporated well and form a thick cake batter, but be careful not to over mix or the cake will lose its light, fluffy texture.

Pour half the cake batter into the greased tin.

(Optional) Wrap a gold coin in foil ($2 usually works best as it is smaller) and drop it into the cake tin.

Cover the remaining cake batter and spread evenly with a knife or spatula. This will ensure you don't know where the lucky coin is hodden once it's baked! Bake for 40-45 minutes or until a toothpic insterted into the centre of the cake comes out clean.

Allow the cake to sit and cool (about 20 minutes). The cake should be warm when you remove it from the tin but not hot to touch. Place a large flat plate on top of the cake tin and flip so the cake upside down onto the plate. 

You can decorate this anyway you like but try dusting with icing sugar and chopped or flaked almods or a bunch of fresh Australia flowers from the garden. 

Crunchy Noodle Salad


1/2 wombok (Chinese Cabbage), finely shredded

2 carrots, peeled, cut into long thin strips

100g snow peas, thinly sliced lengthways

3 radishes, thinly sliced

2 Lebanese cucumbers, peeled into ribbons

100g packed of crunchy noodles

3 green shallots, trimmed, thinly sliced diagonally

Black sesame seeds, to serve (optional)


250g (1 cup) mayonnaise (homemade or store bought)

2 tablespoons rice wine vinegar

2 teaspoons hot English mustard

1/2 teaspoon sesame oil


For the dressing, place all the ingredients in a jug and stir to combine. Cover and place in the fridge to develop the flavours.

Once cooled, remove from fridge and start layer glass bowl such as trifle dish.

Layer the cabbage, carrot and snow peas. Drizzle with the dressing. Top with laters of radish and cucumber. Spirink;e with cruncy noodles, shallots and sesame seeds.