Enjoy this recipe by Head Chef Michael Robinson of Margan Restaurant based in the beautiful Broke Fordwich wine sub-region of the Hunter Valley. 


  • 125 g self raising flour

  • 1/2 teaspoon powdered ginger

  • ½ teaspoon of mixed spice

  • 1/2 cup brown sugar, firmly packed

  • 2/3 cup light olive oil

  • 2 free range eggs

  • 2 cups grated carrot

  • 1/2 cup chopped dates

  • ½ cup chopped pistachio nuts


  • 1.

    125 g self raising flour

  • 2.

    1/2 teaspoon powdered ginger

  • 3.

    ½ teaspoon of mixed spice

  • 4.

    1/2 cup brown sugar, firmly packed

  • 5.

    2/3 cup light olive oil

  • 6.

    2 free range eggs

  • 7.

    2 cups grated carrot

  • 8.

    1/2 cup chopped dates

  • 9.

    ½ cup chopped pistachio nuts

  • To Serve:

  • 1.

    In the Margan Restaurant we serve with fried carrot ribbons (shredded carrot- do this with a peeler- deep fried in clean oil, drained and cooled) ; vanilla creme anglaise and praline pistachios (toffee coated pistachios).

  • 2.

    Or a simple dusting of icing sugar works well.

Nutritional information

Nutritional analysis per serving (4 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Known as ‘the tranquil side of the Hunter Valley’, the region offers an authentic, rustic and stunningly picturesque destination for travellers wanting a relaxed getaway. For more information visit

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