Grilled Flat Nectarine, Macadamia and Burrata

Grilled Flat Nectarine, Macadamia and Burrata

Recipe by Louis Tikaram

Ingredients

3 ripe flat nectarines

1 handful toasted macadamias

3 tablespoons extra virgin olive oil

2 tablespoons squeaky gate aged balsamic vinegar

1 teaspoon honey

2 x medium sized burrata

1 cup baby rocket

1 cup basil leaves 

Pinch of chilli flakes

Pinch of salt 

Cracked pepper 

METHOD 

Heat a grill pan or BBQ over a high heat and generously brush the nectarine slices with some of the olive oil and season with salt. Grill for 1–2 mins on each side until charred and caramelised. 

Remove and set aside on a large serving plate.

In a medium mixing bowl make a simple dressing by whisking the olive oil, vinegar and honey together. Then season to taste with some salt and cracked pepper. 

Add the burrata to the nectarine serving plate and slightly cut the top to open. Arrange the rocket and basil around the cheese and drizzle over the dressing. Finally, scatter the macadamias and sprinkle with a pinch of chilli flakes to serve.

Crispy Tuna and Pea Cakes with Dill & Chopped Egg Tartare

Crispy Tuna and Pea Cakes with Dill & Chopped Egg Tartare

Recipe by Courtney Roulston 

Serves: 4 

Prep Time: 15 minutes 

Cooking Time: 20 minutes 

Ingredients

3 Carisma potatoes, skin on, roughly chopped 

2/3 cup frozen peas 

2 x 185g Coles MSC tuna, drained 

3 green spring onions, finely sliced 

¼ cup dill, chopped, plus extra to serve 

2 tablespoons of capers, chopped, divided

5 Coles free range eggs 

2 tablespoons plain flour, plus extra for dusting 

3 cups panko breadcrumbs 

Oil for frying 

½ cup Coles whole egg mayonnaise 

1 tablespoon cornichons, finely chopped 

2 teaspoons Coles Dijon mustard 

½ long green chilli, finely chopped 

1 lemon 

Coles Sea salt

Coles Black pepper

METHOD

Place the potatoes into a pot of salted water over high heat. Bring up to the boil and cook for 10 minutes, or until tender. Add the peas and cook for a further 2-3 minutes,then drain. Mash the potatoes and peas until smooth, and set aside to cool slightly. Boil 2 of the eggs in a small pot of salted water for 8 minutes, then peel and set aside. 

In a large mixing bowl add the drained tuna, salt, pepper, one of the eggs, two of the spring onions, dill, half the capers and flour. Add in the cooled potato mixture and mix well until combined. 

Place one cup of flour, two of the eggs and breadcrumbs in three separate mixing bowls. Shape the tuna mixture into 8 patties, then dust each one in the flour, dip in egg, and coat in breadcrumbs. 

Heat the oil over a medium heat. Add the tuna patties in batches and cook for 2–3 minutes each side, or until golden and crisp. Season with salt and set aside on a paper towel to drain.

Mix the mayonnaise with remaining spring onion, remaining capers, cornichons, mustard, chilli, zest and juice of ¼ lemon, and the chopped boiled eggs. 

Serve the tuna cakes with the sauce, lemon wedges, and a green salad on the side. 

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Soy Butter Spicy Mushroom Noodles

Soy Butter Spicy Mushroom Noodles

Recipe by Courtney Roulston 

Dietaries:  Meat free

Serves:  4 with other sides 

Prep Time: 10 mins

Cooking Time: 15 mins

Ingredients

600g mixed mushrooms (brown, shitake, button etc.) 

40g butter 

1 tablespoon fresh ginger, finely julienne 

3 cloves garlic, finely chopped 

4 spring onions, white parts sliced, green parts cut into 10cm lengths in cold water 

400g Coles Asia ready to eat hokkien noodles 

½ teaspoon black pepper 

2 tablespoons oyster sauce 

2 tablespoons light soy sauce 

1 tablespoon honey or sugar 

2 teaspoons sesame oil 

2 teaspoons corn flour

1 Lebanese cucumber, sliced into matchsticks

1 tablespoon chilli crunch oil 

  METHOD

Heat a wok over a high heat. Add the mushrooms and butter then stir fry for 3 minutes, or until starting to caramelise. 

Toss in the ginger, garlic, white parts of the spring onions and the black pepper. Continue to cook, stirring occasionally for 2-3 minutes.

Add in the noodles along with a splash of water to help them steam and revive. Pour in the oyster sauce, soy sauce, honey and sesame oil, then toss to coat. Once the sauce is bubbling, mix the cornflour into ¼ cup of water then toss through the noodles to thicken the sauce and become glossy.

Place the noodles onto a serving platter then top with the green parts of the spring onion, sliced cucumber and a drizzle of chilli oil.

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Carrot Cake Bircher Muesli

Carrot Cake Bircher Muesli

Recipe by Magdalena Roze

Ingredients

1 cup rolled oats

1 medium carrot, grated

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 cup chopped nuts

1/4 cup mixed seeds (sunflower, pepitas, linseeds, chia)

2 tablespoons shredded coconut

2 tablespoons raisins

2/3 cup Jalna Greek Yoghurt or Biodynamic Yoghurt

1 cup milk of choice

Maple syrup or honey to taste

Pinch of Coles Sea salt

1 apple, grated

To serve: chopped nuts, seeds, extra fruit if desired

METHOD

To make the Bircher place all the ingredients except for honey/maple and grated apple in a medium sized bowl and mix until well combined. 

Cover and refrigerate overnight. 

When ready to eat, stir in grated apple and add honey/maple to taste.

Enjoy the carrot cake Bircher as is or top with extra nuts/seeds and fresh fruit like banana if desired.

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Almond Crusted baked Tuna with Herb Salad

Almond Crusted baked Tuna with Herb Salad

Recipe by – Michael Weldon

Serves: 4 

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients

4 tuna steaks

1 tablespoon Coles Dijon mustard

1 cup Australian almonds, crushed

½ bunch parsley, chopped

1 lemon, zest

Herb salad

½ bunch parsley, leaves picked

½ bunch dill, leaves picked

½ bunch chives, cut into 1 cm pieces

Squeaky Gate Olive Oil, to serve

METHOD

In a bowl mix the crushed almonds, chopped parsley and lemon zest. 

Brush the steaks with mustard then press into the almond mix to coat in the crush. 

Place the tuna steaks on a baking tray. Bake until golden all over and just cooked in the centre. 

In a bowl, mix the herb salad ingredients together. Lightly dress with olive oil and season with a pinch of salt. 

Serve the tuna steaks topped with the herb salad and a lemon cheek.

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Yakitori Japanese Grilled Chicken Skewers

Yakitori Japanese Grilled Chicken Skewers

Recipe by Louis Tikaram

Ingredients

1/2 cup soy sauce

1/4 cup mirin

1/4 cup sake

1 tablespoon Raw sugar

8 boneless, skinless chicken thighs, cut into 3cm pieces

1 bunch of green onions, white cut into 2cm pieces

Vegetable oil, for grill

1 tablespoon Toasted sesame seeds

1 tablespoon Shichimi Togarashi

METHOD

Soak 10 small bamboo skewers in water for 30 minutes.

In a small pot over medium-high heat, bring soy sauce, mirin, sake, and raw sugar to a boil. Reduce heat to low and simmer until slightly thickened, about 5 minutes. 

Remove from heat and let cool to room temperature. 

Fold each piece of chicken in half and thread onto a skewer. Thread a piece of green onion onto the skewer. Repeat until each skewer has 4 pieces of chicken and 3 pieces of green onion. 

On a BBQ or Hibachi Grill, cook the skewers, turning occasionally, for around 4 minutes. 

After 4 minutes, begin brushing skewers with soy sauce mixture after each turn. Continue grilling for 4 to 5 minutes, brushing and turning regularly.

Arrange skewers on a platter. Brush the top of the skewers with more sauce. 

Sprinkle it with toasted sesame seeds, shichimi togarashi, and sliced green onion before serving

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Spiced Carrot Cake

Spiced Carrot Cake

Recipe by Magdalena Roze

Serves: 8–10 

Dietaries: Gluten Free

Ingredients

Cake

350g almond meal

2 teaspoons vanilla bean paste or extract

2 teaspoons ground cinnamon

2 teaspoons gluten-free baking powder

125 ml (½ cup) maple syrup 

60 ml (¼ cup) macadamia oil

Zest of ½ orange (optional)

Juice of ½ orange

3 eggs, lightly beaten

500g carrots, grated

½ cup pumpkin seeds, toasted

½ cup chopped walnuts

Icing

200g ricotta 

30 g maple syrup or honey 

Ground cinnamon, to taste

Vanilla extract, to taste

½ cup almonds, toasted

¼ cup walnuts, chopped

METHOD

Preheat the oven to 180°C. Grease a 20 cm round cake tin and line the base with baking

paper. 

Place the almond meal, vanilla, cinnamon, nutmeg and baking powder in a bowl and mix with a wooden spoon. 

Add the maple syrup, oil, orange zest (if using), orange juice and eggs, and stir until combined. 

Gently fold in the grated carrot, followed by the pumpkin seeds and walnuts.

Pour the mixture into the cake tin, making sure you leave behind a tablespoon to taste! 

Bake for 50 minutes or until a skewer inserted in the centre of the cake comes out clean. 

Leave to rest in the tin for 15 minutes, then turn out onto a wire rack and allow to cool

completely.

Meanwhile, use an electric or stand mixer to beat together the ricotta, maple syrup or honey, cinnamon, and vanilla in a bowl. Add 2 tablespoons of water and continue beating until the mixture is smooth and airy. Cover and refrigerate until needed. 

When the cake has cooled, spread the ricotta frosting on top with a spatula and top with toasted almonds and walnuts. Store in the fridge for up to 3 days. 

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Vitello Tonnato with Tuna Sauce

Vitello Tonnato with Tuna Sauce

Recipe by Louis Tikaram

Ingredients

1 cup Squeaky Gate Extra Virgin olive oil

500g veal topside

1 teaspoon Coles Sea salt 

1 teaspoon Coles Black pepper

3 egg yolks

1 teaspoon Coles Dijon mustard

Juice and zest of 2 lemons 

2 x small cans tuna 

6 anchovies 

1 garlic clove

1 tablespoon chopped dill

Caperberries

Crunchy bread to serve

METHOD

Place the tuna, anchovies, garlic, and dill in a food processor and blend until smooth. 

In a large mixing bowl, whisk the egg yolks until smooth. Gradually add the olive oil, whisking constantly until thickened and emulsified. Stir in the mustard and lemon juice, then add the blended tuna mixture, lemon zest, and a pinch of salt to season. Refrigerate until needed.

Heat 1 tablespoon of olive oil in a heavy-based frying pan over high heat. Season the veal with salt and pepper.

When the pan is smoking, sear the veal for 15 seconds on each side, until browned.

Remove from the pan and allow to cool, then wrap in cling film and chill for 1-2 hours, until firm. 

When ready to serve, unwrap the veal and use a sharp knife to slice very thinly across the grain. Arrange the meat on a serving plate and drizzle with the dill and tuna sauce.

Serve with toasted bread and caperberries. 

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Chicken Piccata

Chicken Piccata

Recipe by Michael Weldon

Serves: 4 

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients

2 Chicken breasts, butterflied and pounded thin

½ cup plain flour

Coles Sea salt

Coles Black pepper

Squeaky Gate Extra Virgin Olive oil

Butter

Sauce

1 shallot, diced finely

4 garlic cloves, thinly sliced

3 tablespoons baby capers

1 cup white wine

1 cup chicken stock

100g butter, diced

¼ bunch parsley, finely chopped

2 sprigs tarragon, chopped

1 lemon, juiced

METHOD

Season the flour with salt and pepper. Dust the chicken pieces with the flour to coat.

Heat a good drizzle of olive oil and a large piece of butter in a frypan. Once melted, add the chicken and fry until golden on the outside and cooked through. Remove from the pan and set aside to rest.

Add a drizzle of extra olive oil to the pan. Add in the shallot and garlic, gently fry off until softened. Add the capers and white wine, and cook until the wine is reduced and syrupy. 

Add the chicken stock and reduce until the sauce thickens. Finish the sauce by stirring in the butter until melted and combined. Add the lemon juice and season to taste with salt. Remove from the heat and stir in the herbs. 

Serve the chicken with the sauce spooned over the top and a side of boiled broccoli.

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Scallop Udon Noodle Soup

Scallop Udon Noodle Soup

Recipe by Louis Tikaram

Ingredients

1 piece dried kombu 

1 tablespoon Ayam soy sauce 

1 teaspoon instant dashi powder

3 cups water

1 pack (200gr) Coles Udon noodles

8-piece fresh scallops

2 stalks of green onions, sliced

1 teaspoon roasted sesame seeds 

METHOD

In a medium pot add the water and piece of kombu.

Place pot on medium heat, when the water starts boiling take out kombu.

Add your udon noodles and cook till al dente, around 5 minutes.

When the noodles are done cooking, add soy sauce and dashi powder. 

Once seasoned, add the scallops and stir well to cook the scallops evenly, they will only need 30 seconds as they will continue to cook in the soup. 

Stir and serve the noodles & scallops in a bowl.

Finish with sliced green onions and roasted sesame.

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Mozzarella & Pesto Meatball Buns

Mozzarella & Pesto Meatball Buns

Recipe by Courtney Roulston

Serves: 8
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

500g Coles Graze Beef mince
1 egg
Sea salt and black pepper, to taste
1 tsp dried oregano
40g Parmesan cheese, finely grated
1 tbs extra virgin olive oil
1 jar Coles Mum’s Sauce Tomato & Basil
1 x 220g tub bocconcini cheese, drained
4 tbs basil pesto
8 mini Coles La Fournee brioche slider buns

Method

Place the beef mince in a large mixing bowl with the egg, salt, pepper, oregano, and Parmesan. Mix well, then roll into 8 even-sized meatballs.

Heat the olive oil in a large frying pan over medium heat. Add the meatballs and cook for 2 minutes on each side, or until browned all over. Pour in the tomato sauce, reduce the heat to low, and let the meatballs gently simmer for 10 minutes, or until fully cooked.

Tear the bocconcini and scatter over the meatballs, allowing it to melt before turning off the heat.

Slice the brioche buns in half horizontally and spread pesto onto both sides.

Place a meatball with some sauce into each bun, then serve immediately.

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Green Beans Greek Salad

Green Beans Greek Salad

Recipe by Michael Weldon

Serves: 4
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients

200g Coles green beans, trimmed and cut
1 tbs Squeaky Gate extra virgin olive oil
1 clove garlic, minced
1 tsp Coles oregano
Juice of 1 lemon
Coles sea salt, to taste
Coles black pepper, to taste
½ cucumber, diced
½ cup Coles kalamata olives
¼ cup cherry tomatoes, halved
2 spring onions, thinly sliced
100g Coles feta, crumbled
Fresh dill, for garnish

Method

Bring a pot of salted water to a boil. Add the green beans and cook for 2–3 minutes until just tender. Drain and set aside.

In a bowl, whisk together the extra virgin olive oil, garlic, oregano, lemon juice, sea salt, and black pepper. Toss the beans through the dressing.

Add the spring onion, cherry tomatoes, cucumber, and olives. Toss again to combine.

To serve, spread the beans onto a serving plate. Crumble over the feta cheese, sprinkle with extra oregano, and garnish with fresh dill.

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Chilli Garlic Fried Green Beans

Chilli Garlic Fried Green Beans

Recipe by Michael Weldon

Serves: 4
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients

200g Coles Green Beans, topped and tailed
1 tbs Squeaky Gate extra virgin olive oil
1 small onion, finely sliced
2 cloves garlic, minced
1 tsp grated ginger
1 tsp Coles Chilli Flakes
1 tbs Ayam Fish Sauce
1 tsp sesame oil
1 tsp Coles Sea Salt
1 tbs rice wine vinegar
1 tbs sesame seeds

Method

Heat a pan over high heat. Add extra virgin olive oil and the green beans. Let them blister, stirring occasionally until lightly charred.

Remove the beans from the pan and drain excess oil. Add fresh oil and sauté the onion until softened.

Add the garlic, ginger, and chilli flakes, toasting until fragrant. Stir in the sesame oil, fish sauce, and sea salt, tossing well.

Pour in the rice wine vinegar and mix everything together. Return the beans to the pan, tossing to coat in the dressing.

Transfer to a serving plate, layering the dressing over the beans. Sprinkle with sesame seeds and serve immediately.

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Sweet & Sticky Pork Meatballs

Sweet & Sticky Pork Meatballs

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

500g Coles pork mince
1–2 teaspoons grated ginger
1–2 grated garlic cloves
1 teaspoon sugar
½ teaspoon chilli flakes
¼ teaspoon white pepper
2–3 tablespoons breadcrumbs
2 finely sliced spring onions, and
2 tablespoons soy sauce

Glaze
1 tablespoon hot sauce
1 minced garlic clove
1 tablespoon rice wine vinegar
1 teaspoon fish sauce
1 tablespoon honey
1 tablespoon soy sauce

Slaw
Shredded cabbage
Carrot
Sliced cucumber
Sliced chilli
Spring onion
Coles sea salt
Sugar
Fish sauce
Juice of 1 lime

Method

Begin by mixing the pork mince with grated ginger, garlic, sugar, chilli flakes, white pepper, breadcrumbs, spring onions, and soy sauce until the flavors meld together.

Using your hands, gently shape the mixture into small meatballs. Heat a drizzle of olive oil in a pan over medium-high heat and cook the meatballs until they become caramelised and golden on all sides. While they cook, whisk together the glaze ingredients in a small bowl. Once the meatballs are nicely browned, lower the heat and pour the glaze over them

To serve, arrange the glazed meatballs on a bed of salad made with cabbage, carrot, cucumber, chilli, and spring onion, then drizzle with the tangy dressing. Enjoy your Coles Pork Mince Meatballs!

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Crispy Lamb Pitas

Crispy Lamb Pitas

Recipe by Courtney Roulston

Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

500g Coles Lamb mince 
2 cloves garlic, finely minced 
1 heaped teaspoon ground cumin 
1 heaped teaspoon dried oregano 
2 teaspoons Dijon mustard 
4 pita breads (around 18cm in size) 
2 tablespoons extra virgin olive oil 
1 pack baby cucumbers/ qukes, sliced into quarters lengthways 
1 small red onion, sliced into thin wedges 
¼ bunch mint, leaves picked 
1 cup Greek yoghurt to serve

Method

Place the mince in a large mixing bowl with garlic, cumin, dried oregano, mustard, salt, and pepper, and mix until all the flavors meld together. Divide the mixture evenly into four portions, and generously spread one portion onto each pita bread, making sure to cover every edge. In a large frying pan or on a BBQ plate, heat half of the oil over medium heat. Place the pitas meat-side down and cook until the meat is crispy and cooked through—about 3–4 minutes—before flipping and cooking the other side for another 2 minutes. Once done, cut each pita into quarters and arrange them on a serving platter. Finally, top the dish with a scattering of fresh cucumbers, onions, a drizzle of yoghurt, and mint leaves for a burst of refreshing flavor. Enjoy!

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Cos Lettuce & Radish Salad with Yoghurt Dressing

Cos Lettuce & Radish Salad with Yoghurt Dressing

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes

Ingredients

1 head cos lettuce, chopped
4 radishes, thinly sliced
100g snow peas, thinly sliced
2 shallots, finely sliced
2 tbs fried shallots
½ cup Jalna Greek Yoghurt
1 tsp Worcestershire Sauce
1 tsp Coles Dijon Mustard
1 tbs vinegar
2 anchovies, finely chopped
1 tbs Squeaky Gate Extra Virgin Olive Oil
Coles Sea Salt, to taste
Coles Black Pepper, to taste
Fresh dill, for garnish

Method

In a bowl, combine the yoghurt and Worcestershire sauce, stirring well. Add the Dijon mustard, vinegar, anchovies, sea salt, and black pepper. Mix until smooth and well combined.

Add the cos lettuce to the bowl and toss with tongs to coat in the dressing. Add the sliced radishes and mix again.

Slice another cos lettuce and add it to the bowl. Toss gently to combine.

To plate, arrange the dressed lettuce and radishes on a serving dish. Sprinkle over the sliced shallots and fried shallots. Garnish with fresh dill.

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Bun Cha Cos Lettuce Cups

Bun Cha Cos Lettuce Cups

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

500g pork mince
2 spring onions, finely chopped
1 red chilli, finely chopped
2 garlic cloves, minced
1 tbs sugar
1 kaffir lime leaf, finely chopped
2 tbs coriander stems, finely chopped
2 tbs Ayam Fish Sauce
1 tsp Coles Sea Salt
1 tbs Squeaky Gate Olive Oil
1 cos lettuce, leaves separated

Method

In a large bowl, combine pork mince, spring onions, chilli, garlic, sugar, lime leaf, coriander stems, fish sauce, and sea salt.

Mix well using your hands until all ingredients are evenly incorporated.

Heat Squeaky Gate Olive Oil in a pan over medium-high heat. Shape the mixture into small patties and place them in the pan.

Cook for 3-4 minutes on each side, flipping when caramelised.

To serve, place patties into cos lettuce leaves and enjoy!

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Garlic and Thyme Porterhouse

Garlic and Thyme Porterhouse

Recipe by Courtney Roulston

Serves: 2
Prep Time: 5 minutes
Cook Time: 10 minutes (plus resting time)

Ingredients

Coles Graze Beef New York/Porterhouse Steak
Sea salt flakes, to taste
1 tablespoon extra virgin olive oil
60g butter
3 large cloves garlic, lightly smashed
6 sprigs thyme
1 lemon, cut into wedges

Method

Remove the steak from its packaging, pat it dry with a paper towel, and let it come to room temperature for about 40 minutes.

Heat a heavy-based frying pan over medium-high heat, rub the steak with olive oil, and season generously with sea salt before cooking for 4-5 minutes until a rich caramelisation forms.

Flip the steak and cook for an additional 2-3 minutes. Add the butter, garlic, and thyme to the pan and allow the butter to foam up; then tilt the pan and continuously spoon the melted butter over the steak for about 2 minutes.

Remove the steak from the pan and let it rest in a warm area for 5 minutes. Slice into strips, drizzle with the remaining butter mixture, and serve with a lemon wedge.

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Spiced Salmon Bagel

Spiced Salmon Bagel

Recipe by Louis Tikaram

Serves: 2
Prep Time: 10 minutes

Ingredients

100g cream cheese
1 tbs lemon juice
Sea salt, to taste
Black pepper, to taste
1 bagel, halved and toasted
100g Huon blackened salmon, sliced
¼ cucumber, thinly sliced
¼ red onion, thinly sliced
1 tbs capers
1 tbs dill, chopped

Method

In a small bowl, mix cream cheese with lemon juice, sea salt, and black pepper until smooth. Spread the cream cheese mixture evenly over both halves of the toasted bagel. Layer with blackened salmon, then season with black pepper. Top with cucumber, red onion, capers, and fresh dill.

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Spicy Apple Tomato Salsa

Spicy Apple Tomato Salsa

Recipe by Brent Draper

Serves: 2
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

2 large ripe tomatoes
1 large apple, cored, peeled, and sliced
1 white onion, peeled and sliced
2–3 jalapeños
2 garlic cloves
2 tbs apple cider vinegar
¼ cup chopped coriander stems
Drizzle of extra virgin olive oil
Coles sea salt, to taste
Corn chips, to serve

Method

Preheat the BBQ plate to medium heat. Drizzle with extra virgin olive oil and place the tomatoes, onion, apple slices, and jalapeños onto the plate. Cook until slightly charred and softened.

Transfer the grilled ingredients, along with the garlic, apple cider vinegar, coriander stems, and a pinch of salt, into a food processor. Pulse until roughly chopped and combined.

Spoon the salsa into a small serving bowl and serve with corn chips on the side.

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