• 150 g dark chocolate
• 50 g white chocolate
• 70 g toasted macadamia or pecan nuts
• 250 g softened butter
• ¼ cup each of both brown and white sugars
• 4 tbsp condensed milk
• 1 tsp vanilla essence
• 3 c flour
• 2 tsp baking powder

Roughly chop the chocolate and the nuts.  In a large bowl cream the butter and sugars.  Add the condensed milk and vanilla and mix well.

Mix in the flour, baking powder, chocolate and nuts.  Form the mixture into a log, wrap in plastic film and refrigerate.  Cut into 1 cm rounds when you are ready to bake at 170 C.

• 2 tbsp balsamic vinegar
• ½ tsp smoked paprika
• ¼ c raisins
• 2 cloves of crushed garlic
• ¼ tsp chilli flakes
• 2 tbsp olive oil
• ½ sliced roasted red capsicum
• ¼ c roasted hazelnuts

Put the vinegar, paprika, raisins, garlic and chilli flakes into a small saucepan and warm over a low heat for 2-3 mins to plump up the raisins.  
Tip into a bowl with the olive oil, capsicum and nuts.  Season with salt and pepper.