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Popcorn Caramel Frozen Milk

Please enjoy this specially made Fine Dining recipe, made with great-tasting Barambah Organics products.


For the Popcorn Praline

  • 2 tablespoon popping corn
  • 100g sugar
  • 1 tablespoon water
  • 1 tablespoon vegetable oil

For the Frozen Milk Sorbet

  • 200ml Barambah Organics Full Cream Milk
  • 100g sugar
  • 100ml water
  • 25g milk powder
  • 1g cremodan

For the Butterscotch Sauce

  • 75g brown sugar
  • 75g caster sugar
  • 50g butter
  • 150ml Barambah’s Pure Cream
  • pinch salt

For the Frozen Corn

  • 1 corn on the cob
  • 100ml Barambah’s Pure Cream
  • 40g sugar
  • 1 vanilla bean
  • 1 egg separated


For the Popcorn Praline

  1. Reserve a few pieces of popped corn for garnish.
  2. Place popping corn and 1 tablespoon vegetable oil in a pan with a tight fitting lid. Place on high heat until all corn has popped.
  3. Place sugar and water on a medium heat and bring to a light golden caramel.
  4. Mix with popped corn, place on grease proof paper and cool.
  5. Blend once cold and keep frozen for best results.

For the Frozen Milk Sorbet

  1. Reduce Barambah Organics Full Cream Milk by half
  2. Add water milk powder, sugar and blend through cremadon
  3. Bring back to the boil
  4. Place in pacojet and freeze - churn when needed.

For the Butterscotch Sauce

  1. Melt sugar on low then increase temperature and take to a medium caramel
  2. Take off the heat and carefully whisk in Barambah’s Pure Cream.
  3. Bring back to the boil. Add salt then remove from the heat again.
  4. Whisk in the butter until completely incorporated.
  5. < >Remove corn from the cob and sweat in pan for a few minutes to remove the raw taste. Blend corn with water to form a smooth puree.
  6. Bring Barambah’s Pure Cream, sugar and vanilla to the boil. Pour over whisked egg yolk. Return to the pan and cook out as for an anglaise. DO NOT BOIL.
  7. Whisk egg white to stiff peak.
  8. Fold egg mix through corn puree. Fold egg whites through corn mix.
  9. Once completely mixed, spoon into liquid nitrogen. Once completely frozen remove form nitrogen and bread up with the back of a spoon to form even small rock pieces. Keep frozen

So fresh...from Paddock to Plate