Ginger & Coconut Prawn Broth

Ginger & Coconut Prawn Broth

Recipe by Michael Weldon

Dietaries: 

Serves: 4 

Prep Time: 10 mins

Cook Time: 35 mins

Ingredients

Broth

1kg prawns, peeled and cleaned, shells reserved

1litre of chicken stock

1 onion, sliced thinly

2 garlic cloves, smashed

2 thumb sized pieces of ginger, sliced thinly

1 lemongrass stalk, smashed

2 birds eye chillies

2 lime leaves

1 tomato, quartered 

2 tins coconut cream

Lime

Sugar

Fish sauce

1 punnet of cherry tomatoes

1 bunch Bok Choy

1 Lime, quartered 

½ bunch Coriander leaves picked

2 birds eye chilli, sliced

1 pack rice vermicelli noodles, hydrated

METHOD

In a large saucepan, fry the prawn shell until the colour has changed and the shells are caramelized. Add in the stock and cook to extract the flavour from the heads and shells. Once the stock is deeper and richer in colour turn off the heat and leave to sit for 10 minutes. Strain the shells out and discard. 

Return the stock to the saucepan and add in the onion, garlic, ginger, lemongrass, lime leaf, chilli and tomatoes, bring up to a simmer, add in the coconut and continue cooking. After 10 minutes taste the broth and season to your liking with lime, sugar and fish sauce.

Strain the broth and return to the heat on the stove. Add in the prawns, tomatoes and bok choy. Cook through gently. 

To serve, add the noodles, herbs and chilli to a bowl, ladle soup over the top to heat the noodles.

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Warm Asparagus & Fennel Salad with Chopped Egg Dressing

Warm Asparagus & Fennel Salad with Chopped Egg Dressing

Recipe by Courtney Roulston

Dietaries: Meat free, vegetarian 

Serves: 4 as a side 

Prep Time: 15 minutes

Cooking Time: 15 minutes 

Ingredients

2 bunches thick Asparagus, cut into 10cm batons
Sea salt and pepper to taste
1 bulb fennel, shaved + fronds reserved to garnish
2 tablespoons extra virgin olive oil
1/3 cup whole roast almonds, roughly chopped

Dressing
3 free range eggs, boiled, peeled, chopped
1 tablespoon capers, washed, chopped
1/2 long green chilli, chopped
1 French shallot, finely diced
1 heaped teaspoon Dijon mustard
1 tablespoon cornichons, chopped
Juice and zest of 1/2 lemon
2 tablespoons whole egg mayonnaise
1 tablespoon flat leaf parsley, chopped

METHOD 

Place the shaved fennel into a bowl of iced water to make it extra crisp. Leave for 10 minutes while you prepare the salad. 

Blanch the asparagus in simmering salted water for 2 minutes. Drain and season with a pinch of salt and drizzle with extra virgin olive oil. Set aside to cool slightly.

Mix all the egg dressing ingredients together in a bowl and season with a pinch of salt and black pepper.

Drain and pat the fennel dry then scatter onto the base of a serving platter. Top with the asparagus and spoon over the egg dressing. Grate over a little extra lemon zest and drizzle with oil. Garnish with chopped almonds and fennel fronds before serving.

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Olive Oil Whipped Cream & Summer Strawberries

Olive Oil Whipped Cream & Summer Strawberries

Recipe by Louis Tikaram 

Ingredients

2 cups heavy cream

2 tablespoons icing sugar

3 tablespoons Squeaky Gate Extra Virgin Olive Oil

1 large punnet of ripe strawberries 

1 bunch of Mint, ½ picked leaves ½ finely sliced

METHOD

Place a large glass mixing bowl in the refrigerator 1 hour before starting.

In your chilled glass mixing bowl use a handheld mixer to mix the heavy cream and icing sugar.

When the cream starts to form stiff peaks, turn the mixer to the lowest setting or whisk by hand and slowly drizzle in the olive oil. Mix just until the olive oil is incorporated.

Pop the olive oil whipped cream in the refrigerator while you prepare the strawberries. 

Slice all the strawberries in half or quarter if large then arrange on a plate. 

Sprinkle some chopped mint then add a huge dollop of olive oil whipped cream on the side, garnish with some more chopped mint along with some springs and leaves.

Add a swirl of olive oil then serve immediately.

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Bay Pizza Lab Antipasto*

Bay Pizza Lab Antipasto

Recipe by Maurizio Gabbrielli and Courtney Roulston.

Serves – 4 as a side or starter

Prep Time – 10 minutes

Cooking Time- NA

Ingredients

·      Prosciutto

·      Mortadella

·      Cacciatore

·      Salami

·      Truffle Manchego

·      Smoked scarmorze

·      Brie

·      Bread sticks or crackers

METHOD

Step 1. On a large platter or board arrange all ingredients.

Step 2. Drizzle with honey or dressing of your choice.

Step 3. Serve on table share style.

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Spiced Smashed Lamb Flatbreads

Spiced Smashed Lamb Flatbreads

Recipe by Michael Weldon

Dietaries: 

Serves: 4 

Prep Time: 10 minutes 

Cook Time: 15 minutes

Ingredients

500g 3 star Lamb Mince

1 tablespoon Smoked paprika

1tablespoon cumin powder

½ tablespoon coriander

1teaspoon cinnamon

½ teaspoon dried oregano

2 garlic cloves, grated

1 x 6pack coles flat breads

Sea salt

Garlic sauce

1 cup Jalna Greek yoghurt

1 garlic clove, grated

1 teaspoon cumin powder

¼ cup bathroom

Salad

1 punnet Perino tomatoes, halved

½ jar pickled mild chillies

½ bunch parsley, leaves picked

Pinch of sumac 

Olive oil

Garnish

Pink turnip pickles

Extra parsley

METHOD 

Mix together the lamb until evenly combined. 

In a bowl mix together the garlic sauce. Taste and adjust to your liking. 

In another bowl mix together the salad and dress with olive oil, salt and a pinch of sumac. 

Heat a large frypan over a medium high heat. Spread the lamb mix in an even layer flat on the bread. 

Add a drizzle of olive oil and cook the meat on the skin side down. Flip the flatbreads and cook for a minute or 2 until fried. Repeat until all are finished. 

Top the fried lamb with the salad and drizzle with the dressing, finish by sprinkling over some fresh pomegranate.

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Miso, Tahini and Manuka Granola

Miso, Tahini and Manuka Granola

Recipe by Magdalena Roze

Serves: Makes 4 cups

Ingredients

Dry

1 cup oats

1 cup mixed nuts, chopped (almonds, pecans, cashews)

1 cup mixed seeds (hemp, sunflower and pepita)

1/4 cup buckwheat

1/4 cup dessicated coconut

Wet 

½  cup coconut oil

½ cup Manuka Honey

1/3 cup white tahini

2 tablespoons white miso

2 teaspoons vanilla extract

METHOD

Preheat the oven to 150 degrees and line the baking tray with baking paper. Place dry ingredients into a bowl and mix to combine.

Now put all wet ingredients into a small saucepan over low heat, and use a whisk to mix until all lumps are removed and it is smooth. Remove from heat, and pour over dry ingredients stirring to ensure everything is evenly coated. 

Now transfer onto the prepared baking tray, spreading it out to ensure that it's nice and even. Bake in the oven for 20–25mins until golden brown, giving the granola a gentle mix after 10 minutes. You may notice that it browns around the edges more than the centre, if so gently rearrange and push the less golden bits to the edge and place the browner parts into the centre. 

Be careful not to mix again until it's completely cool to retain the clusters. Keep an eye on the time to make sure it doesn't burn, so remove it sooner if it colours up quickly or leave for a little longer if need be. 

Enjoy!

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Mussels in Thyme & White Wine Sauce with Crusty Baguette

Mussels in Thyme & White Wine Sauce with Crusty Baguette

Recipe by Louis Tikaram

Ingredients 

4 tablespoons butter

1 white onion, sliced

3 garlic cloves, minced

1 lemon

1kg mussels, scrubbed and debearded

1 cup white wine

1 cup heavy cream

Cracked black pepper

½ cup parsley chopped

6 sprigs of thyme 

1 baguette, for serving

METHOD

In a medium sized saucepan gently melt the butter over low heat. Then, turn up the heat and add the onion and garlic, stirring often until soft. 

Squeeze the juice from the lemon into the pot and add the squeezed lemon in too.

Add the mussels and thyme, then pour in the wine and cover tightly. Steam the mussels until most of them open, around  4–5 minutes.

Reduce the heat to low, pour in the heavy cream, and add cracked black pepper.

Keep cooking until all the mussels are open, around 2–3 minutes. 

Stir in the parsley then check the seasoning, you may need to add some salt.

Serve with toasted crusty baguette and some more lemon wedges.

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Wok Fried Spicy Black Bean Beef

Wok Fried Spicy Black Bean Beef

Recipe by Michael Weldon

Dietaries: 

Serves:  4 

Prep Time: 10 mins

Cook Time: 15 mins

Ingredients

Coles Beef Rump steak, sliced thinly

½ cup potato starch

1 onion, sliced thinly

1 thumb size piece of ginger, cut into match sticks

2 garlic cloves, sliced thinly

1 teaspoon dried chilli

1 red capsicum, cut into large dice

1 green capsicum, cut into large dice

1 bunch gai lan, cut into bite sized pieces

3 tablespoons Ayam Black bean sauce

1 tablespoon light soy

1 tablespoon brown sugar

To serve

Rice

Toasted sesame seeds

Spring onion, sliced thinly

METHOD 

Dust the steak in potato starch until evenly coated. 

Fry the beef until crispy at 180 degrees with oil. Once golden, remove from the oil and leave to one side. 

Heat a clean wok until smoking. Add in a splash of oil and fry off the onion, ginger, garlic, dried chilli, capsicum and gai lan, cook to slightly soften. 

Add in the black bean sauce and toss through. Add in the soy, sugar and ½ cup water. Mix until the liquid comes up to a boil. Add in the beef and toss through the sauce. Serve straight away with rice. Garnish with sesame seeds and spring onion.

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Creamy Miso Mushroom Pasta

Creamy Miso Mushroom Pasta

Recipe by Courtney Roulston

Dietaries: Vegetarian 

Serves:  2

Prep Time: 5 minutes

Cooking Time: 20 minutes 

Ingredients

350g mushrooms, sliced 

2 tablespoons extra virgin olive oil 

Sea salt and pepper to taste 

25g butter

½ brown onion, diced 

2 cloves garlic, sliced 

2 sprigs thyme, leaves picked 

½ tablespoon white miso paste 

½ cup thickened cream 

30g Parmesan cheese, grated from a block 

250g curly fettuccine (or regular fettuccine or spaghetti) 

½ lemon 

1 tablespoon chives to garnish

METHOD

Bring a large pot of salted water up to the boil. Cook the pasta for 8–10 minutes, or until al dente. Reserve ½ cup of the pasta cooking water and whisk it into the miso paste until smooth and set aside. 

While the pasta is cooking, heat the oil in a large frying pan over a medium heat. Add the mushrooms along with a pinch of salt and pepper and cook for 3–4 minutes, or until caramelised. Remove the mushrooms from the pan and set aside. 

Place the pan back onto the heat with the butter, onion, garlic and thyme. Cook, stirring for 2 minutes or until softened. Return the mushrooms to the pan then add in miso mixture and bring up to a simmer. Pour in the cream then bring back up to the simmer. Toss through the pasta for 2 minutes in the sauce to coat. Add in the zest and juice of the lemon then remove from the heat.

Transfer the pasta to serving bowls then top with extra Parmesan and chives before serving!

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Tomato and Prawn baked rice

Tomato and Prawn baked rice

Recipe by Michael Weldon

Dietaries: 

Serves: 4 

Prep Time: 10 mins

Cook Time: 30mins

Ingredients

Butter

Butter (1 block, room temperature)

1/3 bunch coriander

3 garlic cloves

1 thumb sized piece of ginger

1 lime, zest and juice

2 cups basmati rice, rinsed until the water runs clear then soaked for 45 mins

2 tablespoons ghee

1 onion, diced

2 garlic cloves, sliced

1 thumb size piece of ginger

2 tablespoons tomato paste

3 cups chicken stock

2 tomatoes, diced

½ bunch of coriander leaves picked

8 XL Prawns, butterflied

1 Lime

Olive oil

Salt

METHOD

Combine the butter ingredients in a food processor. Blend until evenly mixed. 

In a saucepan, fry off the onion, garlic and ginger until softened. Once soft add in the tomato paste. 

In a small saucepan, heat the stock.

Add the rice into the saucepan with the onion. Add in 2tbs of the butter then top with the stock. Cook until all the water is absorbed then turn off the heat and leave to steam.

In a frypan or oven dish add the rice and top with the tomatoes. Lay the prawns on the rice and top with the butter. Bake in a 200-degree oven until the prawns are just cooked. 

Remove and serve in the pan garnished with the coriander leaves and a squeeze of lime.

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Olive Oil Citrus Crudo

Olive Oil Citrus Crudo

Recipe by Louis Tikaram

Ingredients 

200 grams raw salmon sashimi-grade, thinly sliced

1 orange juice & zest 

1 lemon juice & zest 

1 lime juice & zest 

½ red onion finely diced

1 long red chilli, deseeded and diced 

¼ cup Squeaky Gate Extra Virgin Olive Oil

2 tablespoons light soy sauce

2 pinch sea salt 

½ avocado thinly sliced

¼ cup fresh chopped coriander leaves

METHOD

Make the dressing. In a small bowl, combine the citrus zest, juices, olive oil, soy sauce, salt, chilli and red onion. Stir well and let sit.

Slice the salmon and avocado thinly keeping them a similar size.

Add a few tablespoons of dressing on a serving plate then arrange the avocado and salmon slices on top.

Add a generous amount of dressing over the top. Sprinkle with sea salt and arrange the chopped coriander leaves, add a final drizzle of Squeaky Gate extra virgin olive oil and serve.

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Argentinian Mince on Toasted Sourdough

Argentinian Mince on Toasted Sourdough

Recipe by Magdalena Roze 

Serves: 4

Ingredients

Olive oil

1 red capsium. died

500g beef mince 1 tsp ground sweet paprika

1 teaspoon ground cumin

1 teaspoon ground oregano

Handful raisins

1/2 cup pitted green olives, chopped

1–2 garlic cloves

1/2 cup stock

Salt & pepper

METHOD

Heat olive oil in your cast iron pot on medium heat. Add onion and cook until translucent. Add capsicum and cook for a few minutes stirring frequently. 

Now add your beef mince and break it up using a spatula. When browned, stir through your spices, followed by the raisins, green olives and crushed garlic. After a few minutes, stir in half to a full cup of stock. When it starts to bubble, turn down the heat to low, place the lid on the pot and gently simmer for 15–20 minutes.

Enjoy for breakfast on toast with a fried egg, or dinner any way you wish!

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Middle Eastern Yoghurt & Lamb Macaroni Salad

Middle Eastern Yoghurt & Lamb Macaroni Salad

Recipe by Louis Tikaram

Ingredients

2 cups uncooked macaroni

150 grams Coles lamb mince

1 cup Jalna Greek yoghurt 

1 teaspoon Coles Dijon mustard

1 pinch salt

1 pinch pepper

1 can Coles chickpeas, rinsed and drained

2 sticks celery diced 

1 small diced red onion

2 teaspoons dukkah seasoning

1 lemon for zest

METHOD

Cook macaroni for 6–8 minutes till al dente, rinse with cold water to cool completely. Meanwhile, in a small frypan, cook lamb over medium heat for 5–6 minutes, stirring to break it down so no large chunks remain, drain fat and set aside to cool.

For dressing, in a small bowl combine yoghurt, mustard, salt and pepper. 

In a large bowl, combine chickpeas, celery, onion, dukkah seasoning, macaroni and lamb.

Add dressing, toss well to coat all ingredients, then top with some extra yogurt and lemon zest. Plus squeeze the lemon juice over the top for some extra zing!

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Egg & Cornichon Baguette

Egg & Cornichon Baguette

Recipe by Courtney Roulston 

Dietaries: Meat free, vegetarian 

Serves: 4 

Prep Time: 15 mins

Cooking Time: 10 mins

Ingredients

8 free-range eggs 

Sea salt and pepper to taste 

1 x whole Coles rustic baguette 

2 tablespoons Coles Dijon mustard 

2 tablespoons whole egg mayonnaise 

200g Coles finest vintage cheddar cheese, crumbled/grated/sliced 

1 cup cornichons, drained 

Artichoke dip

1 jar Coles Artichoke hearts, drained 

1 tablespoon capers, rinsed 

Juice and zest of ½ lemon

METHOD

Boil the eggs for 6–7 minutes in boiling water. Remove and place into a bowl of iced water to stop them cooking. Peel the eggs, slice into halves then season with a pinch of salt. 

Place all of the artichoke dip ingredients into a small food processor, season, then blitz until the mixture is smooth. 

Cut the baguette down the middle horizontally and spread the Dijon mustard and mayonnaise onto one side. Spoon the artichoke mixture onto the other side of the baguette. 

Add the eggs, cheddar cheese and cornichons into the baguette. Grate over a little extra lemon zest, black pepper and a drizzle of extra virgin olive oil before slicing and serving.

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Lamb Meatball Rogan Josh

Lamb Meatball Rogan Josh

Recipe by Michael Weldon

Dietaries: 

Serves: 4 

Prep Time: 5 mins

Cook Time: 10 mins

Ingredients

5oog Coles Lamb, mince

1 onion, diced

1 garlic clove, crushed

1 teaspoon ginger, minced

1 teaspoon garam masala 

1 tablespoon coriander stem, chopped

Rogan Josh gravy

1 onion, sliced

4 tablespoons Patak’s Rogan Josh paste

1 cup chicken stock

½ cup yoghurt

1 tomato, diced

Coriander

Chilli

Rice

METHOD

Add the meatball ingredients in a bowl, mix together until combined, working the mince vigorously. Then roll into small meatballs. 

Add a drizzle of olive oil and cook the meatball in a frypan until golden all over. Once caramelised all over, remove from the pan. 

Add some more oil into the pan and fry off the onion. Add in the curry paste and cook out until fragrant. Add in the stock and reduce the gravy down. Add in the yoghurt and stir through the gravy. 

Once simmering add the meatballs back on and gently cook in the gravy. Cook until the meatballs are cooked through and the gravy is slightly thickened. 

Serve the curry topped with diced tomato, an extra spoon of yoghurt, and garnished with coriander, chilli with rice on the side

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Rock Melon & Cucumber Gazpacho with Crispy Pancetta

Rock Melon & Cucumber Gazpacho with Crispy Pancetta

Recipe by Michael Weldon

Ingredients 

1 Rock melon, seeds removed and peeled

1 cucumber, peeled

3 spring onion, white parts only

½ jalapeno, seeds removed

½ punnet yellow cherry tomatoes

2 tablespoons sherry vinegar

1teaspoon hot sauce

Coles Sea salt

Coles Black pepper

8 slices pancetta, cooked until crispy, then roughly chopped

4 Slices of Sourdough, fried in olive oil

Olive oil, for frying

METHOD

Combine all the gazpacho ingredients in a blender, blend into a smooth soup. Taste and adjust to taste with salt and vinegar. 

To serve, spoon the soup into a bowl then garnish with the pancetta, parsley, a dusting of smoked paprika and finish with a drizzle of olive oil. 

Enjoy with a slice of fried bread.

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Herb, Halloumi & Vegetable Fritters

Herb, Halloumi & Vegetable Fritters

Recipe by Courtney Roulston 

Dietaries: Vegetarian, Meat free 

Serves: 4 (makes 12 fritters) 

Prep Time: 15 minutes 

Cooking Time: 10 minutes 

Ingredients

1 large zucchini

1 large carrot, grated

200g haloumi, grated 

½ bunch mint, roughly chopped, plus extra to serve 

½ bunch dill, roughly chopped, plus extra to serve

2 spring onions, sliced 

1 lemon 

2 eggs

2/3 cup Coles self-raising flour 

Sea salt and pepper to taste 

4 tablespoons Extra Virgin Olive Oil for frying 

½ cup sour cream to serve 

METHOD

Grate the zucchini into a bowl then sprinkle with a little salt. Set aside for 5 minutes for the salt to draw moisture from the zucchini. 

Meanwhile, place the grated carrot, grated haloumi, mint, dill, spring onions, zest and juice of ½ the lemon, eggs and a pinch of salt into a large mixing bowl and stir to combine. Squeeze as much liquid as possible from the zucchini then add to the vegetable mixture along with the flour. Stir until everything is combined and you have a thick batter. 

Heat half the oil in a large frying pan then spoon in tablespoon sized amounts of the batter. Cook for 3 minutes each side, or until tender, but crisp and golden on the outside. Repeat until all the batter is cooked. 

Stack the fritters onto a serving plate then top with sour cream, mint, dill and lemon wedges on the side.

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Malaysian Rendang and Coconut Fried Chicken

Malaysian Rendang and Coconut Fried Chicken

Recipe by Louis Tikaram

Ingredients

1/2 cup Ayam Malaysian Rendang curry paste

200ml Ayam coconut milk

2 tablespoons Ayam fish sauce

8 x boneless chicken thighs

1½ cup Coles plain flour 

½ cup Coles cornstarch 

1 teaspoon baking powder

2 teaspoon Coles Sea salt

1 teaspoon Coles Black pepper

1 teaspoon Coles garlic powder

1 teaspoon Coles onion powder

Canola oil (for deep-frying)

Coriander sprigs, to serve

1 lime

METHOD

In a large bowl, whisk together the Ayam Rendang curry paste, coconut milk and fish sauce. Cover and marinade overnight if possible, or for a minimum of 2 hours. 

To make the chicken crust, place the plain flour, cornflour, baking powder, salt, garlic powder, and onion powder in a large bowl and whisk to combine.

Remove the chicken from the marinade and place it into the flour mixture, pressing the flour firmly into all the cracks and cuts of the chicken to make it extra crispy when frying. Transfer the coated chicken to a plate, then repeat with remaining chicken thighs.

Fill a large pot or wok with canola oil and heat to around 160°C. Carefully add the chicken and cook for around 8 minutes, stirring and turning to ensure even cooking. When the chicken is cooked, transfer the pieces to absorbent paper and season with salt and pepper. 

Serve with some fresh lime and coriander.

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Olive Oil Marinated Steak

Olive Oil Marinated Steak

Recipe by Louis Tikaram

Ingredients

½ cup Squeaky Gate Extra Virgin Olive oil

⅓ cup soy sauce

1 lemon juice & zest 

¼ cup Coles Worcestershire sauce

1 ½ tablespoons Coles garlic powder

3 tablespoons chopped fresh basil

3 tablespoons chopped fresh parsley 

1 teaspoon cracked black pepper 

1 teaspoon dried minced garlic 

1 teaspoon Tabasco

METHOD 

Place olive oil, soy sauce, lemon juice & zest, Worcestershire sauce, basil, garlic powder, parsley, white pepper, minced garlic, and tabasco in a blender.

Blend on high speed until thoroughly combined, about 30 seconds.

Marinate the steak for a minimum of 2 hours, though overnight will be the best result. 

When ready to cook your steak take it out of the fridge to come to room temp.

Get your grill as hot as possible and place the steak on the grill for 3 to 4 minutes, flip and repeat on the other side for 2–3 minutes, rest your steak for 5 minutes before slicing and serving.

You will notice how tender the steak is from the olive oil marinade, flavoursome and delicious! 

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Spicy Gado Gado with Red Curry Peanut Sauce

Spicy Gado Gado with Red Curry Peanut Sauce

Ingredients

1 teaspoon vegetable oil

¼ teaspoon sea salt

4 washed potatoes, cut into chunks

200g green beans, top and tailed

4 eggs, soft boiled, peeled, halved

1 cup bean shoots

1 cucumber, sliced on an angle

Peanut sauce

2 tablespoon smooth peanut butter

½ cup Ayam Thai red curry paste (extra jar for photographer)

1 cup Ayam coconut milk

3 tablespoon lime juice

1 tablespoon Ayam fish sauce

1 garlic clove, roughly chopped

1 tablespoon finely shaved palm sugar 

1 bunch of coriander sprigs

METHOD 

Preheat the oven to 180 degrees. Place the potatoes onto a lined baking tray, then drizzle with the oil and season with salt. Roast for 45 minutes until soft & golden brown. Set aside to cool.

For the peanut sauce, place all the ingredients in a small saucepan and bring to the boil, turn to a simmer and cook for 10 minutes stirring constantly. 

Add the beans to a large saucepan of boiling water and cook for 2 minutes till just cooked though still crunchy, transfer beans to a large bowl of iced water to stop them cooking, remove from the iced water pat dry and set aside.

Peel and slice the eggs in half then arrange with the roast potato, beans, bean shoots and cucumber on a large platter. To serve, drizzle over the peanut sauce and garnish with some coriander sprigs.

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