Breakfast: Ricotta + roasted pear toast

• 2 slices sourdough
• 1 pear, sliced
• 1 tbsp butter or olive oil (15 ml)
• 1/2 cup ricotta (120 g)
• Pinch cinnamon + pinch sea salt
• 2 tbsp walnuts, chopped (optional) (15 g)
• Sticky Balsamic Pearls: Premium Fig Pearls or Premium Pomegranate Pearls (1–2 tbsp)

1. Toast sourdough.
2. Pan-roast pear in butter/olive oil for 3–5 minutes until golden.
3. Spread ricotta on toast, top with warm pear + walnuts.
4. Finish with pearls just before serving.

Morning snack: Mini baked brie with roasted grapes + walnuts

• 200 g brie (about 7 oz)
• 1 cup grapes (150 g)
• 2 tbsp walnuts (15 g)
• Crackers or crostini
• Sticky Balsamic Pearls: Premium Fig Pearls (1–2 tbsp)

1. Heat oven to 180°C / 350°F.
2. Bake brie 8–12 minutes until soft.
3. (Optional) Roast grapes 8–10 minutes for extra sweetness.
4. Top brie with grapes + walnuts, then add Premium Fig Pearls.

Lunch: Roasted pumpkin + lentil salad with feta + pepitas

• 3 cups pumpkin cubes (450 g)
• 1 tbsp olive oil (15 ml)
• 1 1/2 cups cooked lentils (300 g)
• 2 cups baby spinach or rocket (60 g)
• 1/4 red onion, thinly sliced
• 100 g feta (3.5 oz)
• 2 tbsp pepitas (15 g)
• Sticky Balsamic Pearls: Original Pearls (2 tbsp)

1. Roast pumpkin at 200°C / 390°F for 20–25 minutes.
2. Toss lentils, greens, onion, pumpkin, feta and pepitas.
3. Finish with Original Pearls right before serving.

Afternoon snack: Crispy smashed potatoes with rosemary salt + aioli

• 500 g baby potatoes (about 1.1 lb)
• 1–2 tbsp olive oil (15–30 ml)
• 1 tsp chopped rosemary + sea salt
• Aioli, to serve
• Sticky Balsamic Pearls: Original Pearls (1–2 tbsp)

1. Boil potatoes until tender, then smash onto a tray.
2. Drizzle with olive oil, sprinkle rosemary + salt.
3. Roast at 220°C / 430°F for ~20 minutes until crisp.
4. Serve with aioli and finish with Original Pearls.

Dinner: Mushroom + thyme risotto (finished with pearls)

• 1 cup arborio rice (200 g)
• 250 g mushrooms, sliced (about 9 oz)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 4 cups warm stock (1 L)
• 1/2 cup parmesan, grated (50 g)
• 1 tbsp butter (15 g)
• 1–2 tsp thyme leaves
• Sticky Balsamic Pearls: Premium Truffle Pearls (1–2 tbsp) or Original Pearls

1. Sauté onion + garlic, add rice and stir 1 minute.
2. Add stock gradually, stirring until creamy (18–22 minutes).
3. Pan-fry mushrooms separately for colour, then stir through.
4. Finish with butter + parmesan, then top with pearls to serve.

Dessert: Spiced poached pears with vanilla mascarpone

• 2–4 pears, peeled
• 2 cups water (500 ml)
• 1/3 cup sugar (70 g) or honey (80 ml)
• 1 cinnamon stick
• 1 star anise (optional)
• 1 tsp vanilla
• 1/2 cup mascarpone (120 g)
• Sticky Balsamic Pearls: Premium Pomegranate Pearls (1–2 tbsp)

1. Simmer water + sugar/honey + spices + vanilla.
2. Add pears and poach gently 20–30 minutes until tender.
3. Serve warm with mascarpone and finish with Premium Pomegranate Pearls.