Yoghurt Marinated Grilled Corn

Yoghurt Marinated Grilled Corn

Recipe by Louis Tikaram

Ingredients

Corn

4 sweet Corn

2 tablespoon butter

1 teaspoon chaat masala

2 teaspoons finely chopped coriander leaves

For Marinade

1 cup Greek yogurt

1 teaspoon salt

1 teaspoon red chilli powder

1 teaspoon masala powder

Juice of 1 lime

1 tablespoon olive oil

METHOD

In a large pot of boiling water cook the corn over medium heat for around 5 minutes until soft. Drain the corn and allow to cool.

In a large mixing bowl prepare the marinade by adding the Yoghurt, salt, chilli powder, masala powder, lime juice and olive oil. Whisk till combined and forms a smooth consistency.

Spoon the marinade over the corn to completely cover and set aside for 10-15 minutes for the flavours to soak in.

On a hot grill pan or BBQ cook the corn over a medium heat being sure to rotate on all sides on until golden and crisp. It usually takes 4-5 minutes to roast evenly.

While the corn is cooking melt the butter and add the chaat masala and chopped coriander leaves.

When the corn is charred and crispy brush the coriander butter all over and sprinkle with a little sea salt before serving nice and hot.

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Strawberry & Blood Orange Marscapone with Balsamic & Almonds

Strawberry & Blood Orange Mascarpone with Balsamic & Almonds

Recipe by Poh Ling Yeow

Ingredients

2 x 250g punnets of strawberries, hulled and halved

½ cup (70g) roasted almonds

Handful of basil leaves

100ml balsamic glaze

Mascarpone Yoghurt Cream

¾ cup (170g) mascarpone

1 cup (260g) Greek Yoghurt

 1 ½ tsp vanilla extract or essence

90g icing sugar

METHOD

To make the mascarpone yoghurt cream, whisk all ingredients together in a bowl and chill until needed.

To serve, place about a third of a cup of the mascarpone yoghurt in each bowl. Divide the strawberries between the bowls, then drizzle 1 tablespoon of the balsamic glaze over the top. Finish with a sprinkling of roasted almonds and a small amount of torn basil leaves. Serve immediately.

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Raes Lobster Roll

Raes Lobster Roll

Recipe by Jason Saxby

Ingredients

Native Curry Blend

1 tsp curry myrtle

1 tsp bush tomato

1 tbsp classic curry powder

1 tsp lemon myrtle

1 tsp native mountain pepper

1 tsp anise myrtle

Curry Mayonnaise

1 tbsp Dijon mustard

1 tbsp tomato paste

Juice of 1 lemon

Egg (for emulsifying)

Lobster oil (reserved from cooking)

Sea salt

Native curry blend (to taste)

Pickled Eschalots

Eschalots, thinly sliced

Rice wine vinegar

Sea salt

Lobster Roll

Bay lobster or Moreton Bay lobster tails

Butter

Brioche buns

Lettuce leaves

Fresh herbs (for garnish)

METHOD

Native Curry Blend

Add the curry myrtle, bush tomato, curry powder, lemon myrtle, native mountain pepper and anise myrtle to a spice blender. Blend until a fine powder forms. Set aside.

Curry Mayonnaise

In a bowl, combine the Dijon mustard, tomato paste, lemon juice and egg. Slowly whisk while adding lobster oil to emulsify. Season with salt.
Fold in the native curry blend to taste, adjusting to suit your flavour preference.

Pickled Eschalots

Place the sliced eschalots in a bowl with rice wine vinegar and a pinch of salt. Toss and allow to lightly pickle while preparing the remaining elements.

Prepare the Lobster

Twist and separate the lobster tail from the body. Remove the shell and extract the tail meat.

Insert a skewer lengthways through the lobster tail to keep it straight during cooking.

Heat a pan over medium heat. Place the lobster shell-side down and add a few cubes of butter. Baste continuously with the melted butter until just cooked through. Remove from heat and take out the skewer.

Toast the Brioche

Lightly butter the brioche buns and toast in a pan until golden.

Cut a V-shape into the top of each bun to create space for the filling.

Assemble

Line the bun with lettuce leaves. Add the warm lobster tail, spoon over the curry mayonnaise, and top with pickled eschalots.

Finish with fresh herbs and serve immediately.

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Mango Misu

Mango Misu

Recipe by Magdalena Roze

Serves: 6–8
Dish size: 20 x 20 cm glass dish (or similar round equivalent)

Ingredients:

1.5 cups orange juice

Cream Layer
250g mascarpone

300ml thickened cream
4 tablespoons icing sugar
2 teaspoons Vanilla extract

Assembly
1 packet Savoiardi/ lady finger biscuits (around 28 lady fingers)
2 ripe mangoes, peeled and thinly sliced

Topping:
3 tablespoons toasted coconut flakes

METHOD

For the cream, in a mixing bowl, whisk the cream, vanilla and icing sugar until soft peaks form. Fold in mascarpone.

Pour orange juice into a small bowl, but large enough to fit a biscuit. To assemble, briefly dip each Savoiardi biscuit into  (1–2 seconds per side) and line the base of the glass dish. Spread half the cream mixture over the soaked biscuits. Layer the mango slices evenly over the cream. Add another layer of dipped biscuits, then spread the remaining cream on top.

Cover and refrigerate for at least 4 hours (or overnight) for the flavours to meld and the layers to set. Just before serving, sprinkle toasted coconut flakes.

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Brûlèed Bananas with creme fraiche, passionfruit, lime and macadamias

Brûlèed Bananas with creme fraiche

Recipe by Magdalena Roze

Serves 1 (can be made larger to serve more people if need be)

Ingredients

1 medium banana, sliced lengthways and halved

2 tablespoons caster sugar

2 tablespoons creme fraiche

1/2 passionfruit pulp

Lime zest

2 roasted macadamia nuts

METHOD

Place bananas on a stainless-steel tray or pan. Sprinkle sugar in top, then blow torch it until it’s caramelized.

To serve, arrange 2 caramelized bananas on a dessert plate, dollop creme fraiche then place 2 banana pieces on top. Drizzle passionfruit on top. Using a micro plane, zest a little lime for colour and some macadamias.

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Smashed Sweet Potato Dip with Yoghurt & Crispy Onion

Smashed Sweet Potato Dip with Yoghurt & Crispy Onion

Recipe by Courtney Roulston

Dietaries: Vegetarian, gluten free, meat free

Serves: 4 as a side

Prep Time: 10 minutes

Cooking Time: 20 minutes

Ingredients

2 medium sweet potatoes, peeled, sliced into chunks

Sea salt to taste

1/3 cup (80ml) extra virgin olive oil

2 shallots (French shallots) peeled, thinly sliced

1 clove garlic, finely chopped

1 teaspoon dried chilli flakes

1 teaspoon sesame seeds, toasted

1 cup Greek full fat yoghurt

1 lime

¼ cup coriander leaves to garnish

METHOD  

Place the sweet potato into a pot and cover with cold water and a pinch of salt. Bring up to a simmer for 12 minutes, or until soft enough to smash. Drain the potatoes and set aside.

Meanwhile heat the oil in a small frying pan and gently cook the onions until golden and crispy. Remove the onions with a slotted spoon and drain on kitchen paper. Keep the remaining oil on a low heat and add in the garlic and dried chilli to infuse for 1 minute then remove from the heat and stir in the sesame seeds.

Use a fork to gently smash the sweet potatoes. Mix the zest of the lime into the yoghurt then mix half the yoghurt into the sweet potatoes.

Roughly spread the sweet potato mixture onto a serving platter, making a few holes with the back of a spoon then add the remaining yoghurt into the holes. Squeeze a little lime juice into the chilli oil mixture then spoon over the sweet potato mixture. Scatter with fried onions and coriander leaves before serving. 

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Chocolate Mousse & Raspberry Compote

Chocolate Mousse & Raspberry Compote

Recipe by Nichole Horvath

Ingredients

200g frozen raspberries 

50g caster sugar

1 lemon

METHOD

Bring 300g of the cream to boil and pour over the chocolate. Allow to sit for one minute, then whisk together to emulsify.

Add in the remaining 300g cream, whisk together until combined, then cover and put in the fridge until firm.

To make the compote, place all ingredients in a saucepan. Bring to the boil, then reduce and allow it to simmer for 10 minutes, stirring occasionally so it doesn’t catch and burn. Place in fridge until cool.

Once chocolate mix is firm, place in the bowl of a stand mixer and using the whisk attachment, whisk until airy. Place into a piping bag and pipe into glasses. Top with raspberry compote and serve!

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Kingfish Ceviche

Kingfish Ceviche

Recipe by Robbie Oijvall (Light Years Restaurant)

Ingredients

Fresh kingfish

Coconut milk

Rice wine vinegar

Fish sauce

Coconut sugar

Sea salt

Kaffir lime leaves

Fresh chilli

Chilli oil

Fresh coriander

METHOD

Dressing

In a bowl, combine the coconut milk, rice wine vinegar, fish sauce, coconut sugar and a pinch of salt. Mix well until balanced, tasting and adjusting as needed.

Ceviche

Slice the kingfish into thick, even pieces and place into the dressing.

Finely slice the kaffir lime leaves and chilli, then add to the bowl along with a drizzle of chilli oil.

Gently mix to coat the fish evenly and allow it to lightly cure in the dressing.

To Serve

Spoon the kingfish onto a serving plate and finish with extra dressing.

Garnish with additional lime leaves, chilli, chilli oil and fresh coriander. Serve immediately.

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Gingerbread

Gingerbread

Recipe by Nichole Horvath

Ingredients

Butter 150g

Brown sugar 110g

Golden syrup 125g

Bicarb 5g

Egg 1

Flour 450g

Ground ginger 5g

Ground cinnamon 2.5g

Ground nutmeg 1.5g

METHOD

Place butter, sugar and golden syrup in a saucepan. Gently bring to a boil, until the butter is melted. Remove from the heat and whisk in the bicarb. Pour into mixing bowl and allow to cool for 10 minutes

Add in the egg and whisk to combine. Add in the dry ingredients and fold together into a dough. Flatten the dough into a square, wrap in cling film and refrigerate for 30 mins to firm up

Roll the dough out, cut into desired shapes and bake at 160C for 12-15 mins, until golden brown.

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Creamy Yoghurt & Herb Omelette

Creamy Yoghurt & Herb Omelette

Recipe by Magdalena Roze

Serves 1

Ingredients

Olive Oil or ghee

3 eggs

2 tablespoon Jalna Greek yoghurt

1/4 cup chopped herbs like parsley, basil, dill

1/2 cup feta cheese

Handful baby spinach

Lemon wedge

Salt and Pepper

METHOD

Whisk eggs and yoghurt in a bowl. The yoghurt adds extra protein and makes them beautifully creamy.

Heat a frying pan with olive or ghee. Pour in the omelette mixture and once it starts to cook, place spinach, cheese and herbs on top. When almost cooked, fold one side over the other. Remove from heat using a turner and transfer to a plate. Season with salt and pepper and serve with a wedge of lemon.

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Sweet Potato Latkes

Sweet Potato Latkes

Recipe by Courtney Roulston

Dietaries: Meat free, vegetarian

Serves: 4 as a side or snack

Prep Time: 10 minutes

Cooking Time: 15 minutes

Ingredients

2 medium sized sweet potato, washed, skin on

1 teaspoon whole cumin seeds, lightly crushed

2 heaped tablespoons plain flour

1 large egg

Sea salt to taste

1 cup oil for frying

½ cup sour cream

¼ bunch chives

METHOD

Using a box grater, grate the sweet potato onto a flat tray lined with a clean tea towel or CHUX cloth. Sprinkle with sea salt then gently massage in to help draw out any excess moisture. Gather the cloth up on each corner and squeeze as much liquid out of the sweet potatoes as possible.

Place the sweet potato pulp into a mixing bowl along with the cumin seeds, flour and egg. Mix well to combine.

Heat the oil in a large frying pan then add tablespoon sized amounts of the mixture into the pan, flattening out with the back of a spoon or spatula. Cook for 2 minutes each side, or until golden and crispy. Drain on kitchen paper and lightly season with a pinch of salt.  

Mix the sour cream and chives together then place into a small dipping bowl. Arrange the latkes on a serving plate with the sour cream on the side.

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Nutty Praline

Nutty Praline

Recipe by Magdalena Roze

Ingredients

Nuts of your choice (e.g. hazelnuts, macadamias)

Caster sugar

Water

METHOD

Line a baking tray with baking paper and set aside.

Place the nuts into a plastic bag and crush them using a rolling pin until roughly chopped. Scatter evenly over the prepared tray.

Heat a small saucepan over medium heat. Add the caster sugar with a splash of water and stir gently until the sugar dissolves.

Continue cooking without stirring until the syrup thickens and turns a deep caramel colour.

Immediately pour the hot caramel over the nuts, spreading quickly if needed, as it will set fast.

Allow to cool completely before breaking into pieces. Serve and enjoy.

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Birthday Cake Cookies

Birthday Cake Cookies

Recipe by Nichole Horvath

Ingredients

Butter 280g

Brown sugar 235g

Caster sugar 80g

Eggs 3

Vanilla 10g

Plain flour 600g

Baking powder 6g (1 tsp)

Salt pinch

White chocolate chips 425g

100s and 1000s

200g extra white chocolate for melting

METHOD

In a stand mixer with the paddle attached, beat together the butter and sugars until well combined.

Add in the eggs and vanilla and beat together

Add the flour, baking powder and salt and mix until combined into a dough

Add the white chocolate and 100s and 1000s (as much as you wish) and mix until just mixed through.

Portion dough, roll into balls and slightly flatten.

Bake 13-15 minutes at 160, or until just going golden.

Melt extra chocolate and drizzle over the cookies. Top with more 100s and 1000s and allow chocolate to set before eating.

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Strawberry Cheesecake Pots

Strawberry Cheesecake Pots

Recipe by Mark North

Ingredients

Strawberries

Caster sugar

Lemon

Shortbread biscuits

Fennel

1 cup cream

100 g cream cheese

1 tablespoon icing sugar

METHOD

Hull and slice the strawberries. Place them in a bowl with a few tablespoons of caster sugar and a squeeze of lemon juice. Mix well and set aside to macerate.

Place the shortbread biscuits into a zip-lock bag and crush them into a fine crumb using a rolling pin or similar.

Finely slice the fennel and set aside.

In a bowl, combine the cream, cream cheese and icing sugar. Mix until smooth and well combined.

To assemble, add a layer of crushed shortbread to the serving dish. Spoon over the cream cheese mixture, followed by the macerated strawberries and sliced fennel.

Serve immediately or chill briefly before serving.

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Soto Ayam - Indonesian Chicken Noodle Soup

Soto Ayam - Indonesian Chicken Noodle Soup

Recipe by Louis Tikaram

Ingredients

4 boneless chicken thighs

8 cups chicken stock

1 stalk lemongrass

3 kaffir lime leaves

1 teaspoon salt 

 For the spice paste

3 tablespoon vegetable oil

1 red onion, diced

3 cloves garlic, chopped

1 knob fresh ginger, peeled & chopped

1 tablespoon roasted macadamia nuts (crushed)

1/2 teaspoon ground turmeric

1 1/2 teaspoon ground coriander

1/2 teaspoon cracked black pepper

1/2 cup coconut milk

1 teaspoon sea salt

To assemble the soup

Chicken stock from cooking the chicken

1 pack rice vermicelli noodles

½ bunch coriander leaves chopped

Lime wedges to serve

METHOD

Combine the stock, kaffir lime leaf, lemongrass and a pinch of salt in a medium pot and bring to a boil.

Once the stock has boiled add the chicken and reduce to a simmer then cook until the chicken is completely cooked, around 10 to 15 minutes.

Remove the chicken from the broth and set aside to cool slightly.

Make the spice paste

Heat ½ the oil in a small fry pan, add the garlic, red onion and ginger and fry until the shallots soften and start to brown.

Take off the heat then add cooked ingredients to a blender and blitz along with the remaining spices, nuts and coconut milk.

Back in the pot heat the remaining oil and fry the paste stirring constantly for about 5 minutes over a gentle heat until the oil starts to separate from the paste.

Add the chicken stock to the pot, season with salt and allow to boil and reduce slightly.

To serve

Soften the rice vermicelli noodles by submerging in warm water, let sit for five minutes then drain and rinse with fresh water.

To serve place the noodles into a bowl and shred the chicken on top then pour the broth over the chicken and noodles, add any type of condiment you like along with the chopped coriander and a wedge of lime.

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Almond and Broccoli Slaw

Almond and Broccoli Slaw

Ingredients

¾ cup buttermilk

1 tablespoon apple cider vinegar

1 tablespoon honey

1 tablespoon mustard

White chia seeds

Broccoli, finely sliced

Cabbage, finely sliced

Spring onion, thinly sliced

Almonds, chopped

Fresh mint, finely chopped

Fresh parsley, finely chopped

Sea salt

Freshly ground black pepper

METHOD

In a bowl, whisk together ¾ cup buttermilk, apple cider vinegar, honey, mustard and white chia seeds until well combined.

Add the broccoli, cabbage and spring onion to a large bowl and toss to combine.

Add the chopped almonds, finely chopped mint and parsley, then toss again to evenly distribute.

Pour over the dressing and stir until the vegetables are well coated.

Transfer to a serving plate and finish with extra salt, black pepper and a few more almonds on top.

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Rib-eye with Szechuan and Miso sauce

Rib-eye with Szechuan and Miso sauce

Recipe by Colin Barclay and Magdalena Roze

Ingredients

Steak

300 g rib-eye steak

Olive oil

Sea salt

Freshly ground black pepper

Szechuan & Miso Sauce

1–2 shallots, finely sliced

Black peppercorns

Green peppercorns

White wine (for deglazing)

Brandy (splash)

½ tbsp miso paste

Butter (generous knob)

Cream (to taste)

Sea salt, to taste

Freshly ground black pepper

METHOD

Remove the rib-eye from the fridge and allow it to come to room temperature. Season generously with salt, black pepper and a light drizzle of olive oil.

Heat a heavy-based pan over high heat until very hot. Place the steak into the pan, presentation side down first, to get a good sear.

Cook the steak for around 12–15 minutes total, flipping frequently to ensure even cooking and a consistent crust on both sides.

Once cooked to your liking, remove the steak from the pan and rest for 10 minutes.

Using the fat left in the pan, add the sliced shallots and cook over medium heat for 2–3 minutes until softened.

Add the black peppercorns and green peppercorns, then deglaze the pan with a splash of white wine, scraping up any caramelised bits from the base.

Reduce the heat and add a splash of brandy. Stir in the miso paste, then add the butter and cream, stirring until the sauce is smooth and glossy. Season with salt and black pepper to taste, adjusting as needed.

Slice the rested steak evenly, spoon the sauce over the top, and serve immediately.

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Wattleseed shortbread

Wattleseed shortbread

Recipe by Nichole Horvath

Ingredients

Butter 210g

Caster sugar 100g

Plain flour 270g

Rice flour 70g

Wattleseed ground 20g                    

Extra caster sugar for rolling

METHOD

Using a stand mixer with a paddle attachment, cream together the butter and caster sugar until well combined.

Add in the flours and wattle seed and slowly mix until a dough form

Bring the dough together into an even log, wrap in cling film and place in the fridge for one hour

Pour extra caster sugar onto a plate or tray and roll the log in it until coated with sugar

Cut round discs from the log and place onto a lined tray

Bake at 160C for 15-18 minutes, until slightly golden.

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Yoghurt Spiced Roast Chicken

Yoghurt Spiced Roast Chicken

Recipe by Louis Tikaram

Ingredients

1 whole organic size 13 chicken, butterflied with the backbone removed.

1 whole lemon for the zest and juice.

1 cup baby rocket

Marinade

1 cup Jalna Greek yogurt

4 cloves minced garlic

2 tablespoon ground cumin seed

2 tablespoons smoked paprika

1 tablespoon garlic powder

1 teaspoon allspice

1 teaspoon chilli flakes

1 tablespoon oregano

2 tablespoons Extra virgin olive oil

1 big pinch a salt

METHOD

Add all the marinade ingredients to a mixing bowl and stir well to combine.

Spread the chicken onto a baking tray and smother with the marinade over the top and bottom working into the all the groves and cuts.

Cover with clingfilm and marinate for 6 hours in the fridge or overnight if possible.

After the chicken is marinated preheat the oven to 220 degrees and roast for 30 minutes, after 30 minutes reduce the heat to 180 degrees and roast for a further 60 minutes.

Allow to rest for a few minutes before carving and arranging on a serving platter, add the rocket over the top, zest the lemon all over the chicken and squeeze juice to dress the rocket, add a splash of olive oil and some extra sea salt then serve immediately.

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Pasta Alla Trapanese

Pasta Alla Trapanese

Recipe by Magdalena Roze

Ingredients

400g dried pasta (ideally Busiate, but fusilli will work too)

1 cup almonds

1 clove garlic

2 generous pinches flaky sea salt 

1 cup basil leaves 

1 punnet cherry tomatoes, sliced in half

50g pecorino cheese (or parmigiano Reggiano if not available)

1/4 - 1/2 cup olive oil 

Zest of half a lemon 

Extra basil leaves, pecorino and olive oil to serve.

METHOD

Place the almonds in a pot of boiling water for 30 seconds to blanch. After 30 seconds, remove straight away, drain and rinse with cold water. We want to remove skins but not cook them! You will see the skins very easily pop off! Dry the almonds with a tea towel and then place them in a pan over low to medium heat to toast. This should take 3-5 minutes. Remove from heat.

Cook pasta in salted boiling water according to packet instructions until “al dente.”

Place 3/4 cup of these almonds into a food processor with salt and garlic, pulse until creamy. Now add basil and pulse, then tomatoes, pecorino and 1/4 cup olive oil. Pulse until smooth (I like the cherry tomatoes still a little intact). Add more olive oil if it feels dry. Add lemon zest, taste, then season with salt and pepper. Chop the remaining 1/4 cup toasted almonds and set aside, as this is your garnish.

When pasta is “al dente”, drain being sure to reserve at least 2 ladles of starchy cooking water. In a large bowl, combine the pasta, pesto and a ladle of cooking water, gently stirring until it all comes together. Add more cooking water if need be. Don’t be tempted to heat the pesto beforehand. The warmth of the pasta is enough as this dish doesn’t need to be piping hot. 

Serve immediately with a little extra pecorino, basil leaves, drizzle of olive oil and chopped almonds. This is not traditional, but I like a squeeze of lemon too! 

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