1 litre fresh orange juice
340gms orange marmalade
1/2 cup honey
1 duck approximately 2.2kg
(giblets and excess fat removed and discarded)
salt and pepper to taste
1 large onion, thinly sliced
2 tablespoons all-purpose flour
1 orange, washed and cut into thin slices

1. Combine orange juice, marmalade and honey in a bowl deep enough to hold the duck. Add duck, cover and refrigerate for 8 hours, turning duck once or twice.

2. Preheat oven to 190 C.

3. Remove duck from marinade, reserving marinade. Prick duck skin all over with a fork (do not pierce the flesh), and season inside and out with salt and pepper. Place breast side up on a rack in a roasting pan and transfer to oven. After 10 minutes, turn heat down to 175 C and roast for 1 ½ hours.

4. Once duck has rendered some fat, spoon 2 tablespoons of it into a saucepan. Heat over medium-high heat, add onion, and sauté until tender and light brown, 5 - 6 minutes. Sprinkle flour and cook for 1 minute to lightly colour, stirring occasionally. Pour in reserved marinade and bring to a boil over high heat, stirring up any browned bits. Adjust heat to medium and reduce liquid until thickened, 20 – 25 minutes. Pour sauce into an electric blender or food processor and puree until smooth. Pour through a strainer and set aside.

5. When duck has roasted for 1 ½ hours, remove pan from oven and turn heat down to 160 C. Discard all but a little fat from roasting pan, and lay orange slices over bottom of pan. Return to oven and cook until orange slices begin to brown, about 10 minutes. Remove orange slices and duck from pan, and let stand for 10 minutes while finishing sauce.

6. Cut into portions using sharp scissors.

7. Place each duck portion on a plate, serve with rice, orange slices and ladle on sauce.



3 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, beaten
1 cup vegetable oil
2 teaspoons vanilla
3 cups apples (finely chopped)
1/2 cup Grove Apple Juice
1 cup walnuts (chopped)

Glaze Topping for Cake:

1 cup brown sugar
1/4 cup butter
1/3 cup whipped cream


1. In a large bowl combine flour, sugar, baking soda and salt. Make a well in the center and set it aside.

2. In a medium bowl combine eggs, oil, apple juice and vanilla. Stir in apples and nuts. Add the egg mixture to dry ingredients, just until moistened.

3. Spread batter in a greased and floured 9 x 13 inch pan. Bake at 175 C for 45 - 50 minutes.

4. In a small saucepan combine the brown sugar, butter and cream.

5. Cook and stir till bubbly and all of the sugar is dissolved. Cool slightly. Drizzle warm sauce over the cake, when it has cooled for 5 minutes, so it can seep into the cake.

6. Cut into portions and serve.




750ml Sparkling Shiraz
125ml Brandy
375ml Grove Orange Juice
80ml Lemon Juice
500ml Soda Water
125ml Sugar Syrup

Add Brandy, orange & lemon juice and sugar syrup to a jug. Top with soda water and sparkling shiraz. Serve over ice, if desired.



1 Cup Crushed Ice
125ml (1/2 Cup) Gold Tequila
500ml (2 Cups) Chilled Orange Juice
1 1/2 Tablespoons Grenadine

Divide the ice among serving glasses. Pour over the tequila and top with orange juice. Pour grenadine into the centre of each glass so it sinks to the bottom. Serve immediately.



Grove Cloudy Apple Juice
40ml Galliano

Pour Galliano into serving glasses and top with Grove's Signature Cloudy Apple Juice and ice.




125ml Grove Orange Juice
15ml Grandine or Raspberry Cordial
Orange Slice for Garnish

Fill glass with orange juice and ice. Slowly pour grenadine or cordial over the juice, it will sink to the bottom and slowly rise to the top as you drink. Garnish with an orange slice.