Kangaroo Burger with Wattleseed Pickled Cauliflower

Kangaroo Burger with Wattleseed Pickled Cauliflower

Recipe by Nornie Bero and Michael Weldon

Ingredients

Wattleseed Cauliflower Pickle

• 1 small cauliflower, cut into small florets

• 1 onion, diced

• 1 tsp whole Pepper berry

• 1 tsp whole Wattleseed

• ½ tsp ground Wattleseed

• 1 tsp mustard powder

• 1 tsp Keen’s curry powder

• ½ tsp cayenne pepper

• ½ cup soft brown sugar

• 1 tsp ground turmeric

• 2 cups apple-cider vinegar

• ¼ cup cornflour (cornstarch)

Roo Burger

• 500g kangaroo mince

• ¼ cup plain yoghurt

• 1 cup panko crumbs

• 1 tablespoon ground bush tomatoes

• 1 onion, grated

• 1 tbsp crushed garlic

• 2 tbsp Worcestershire sauce

• 1 tablespoon Pepper berry

• Good pinch of salt

Yoghurt Sauce

• 1 cup yoghurt

• Juice of 1 lemon

• 2 tbsp extra virgin olive oil

• ½ tsp sea salt

Assembly

• ¼ baby cos lettuce leaves

• Toasted burger buns

METHOD

To make the Wattleseed Cauliflower Pickle

1. Add cauliflower and diced onion to a pot.

2. Add Pepper berry, whole Wattleseed, mustard powder, curry powder, cayenne, turmeric, brown sugar, and apple-cider vinegar.

3. Bring to a simmer and cook 10–12 minutes until cauliflower softens slightly.

4. Mix cornflour with a splash of cold water to make a slurry.

5. Stir into the pot and cook 2–3 minutes until thickened.

6. Fold in the ground Wattleseed.

7. Cool completely — pickle will thicken as it chills.

To make the Roo Patties

1. Combine Roo mince, yoghurt, panko, bush tomatoes, grated onion, garlic, Worcestershire, Pepper berry, and salt.

2. Mix gently until just combined — don’t overwork Roo.

3. Shape into 4 large patties.

4. Chill for 20 minutes to firm up.

5. Pan-fry or grill over medium-high heat 4–5 minutes each side until nicely browned but still tender.

To make the Yoghurt Sauce

1. Whisk yoghurt, lemon juice, olive oil, and salt until smooth.

2. Chill until serving.

Assemble the Burgers

1. Toast buns lightly.

2. Spoon yoghurt sauce onto the base.

3. Add crisp baby cos.

4. Place Roo patty on top.

5. Add a generous pile of Wattleseed cauliflower pickle — the star of the show.

6. Top bun on, press gently.

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Herb & Chilli Labneh

Herb & Chilli Labneh

Recipe by Michael Weldon

Ingredients
Jalna Greek Biodynamic Yoghurt
Herbs of choice: parsley, dill, basil

To serve
Fried sourdough bread
Chilli crisp oil (optional)

METHOD

Drain the Jalna Greek yoghurt through a clean cloth (or chux) until thickened to a labneh consistency.

Transfer to a mixing bowl and season with sea salt and a drizzle of extra virgin olive oil.

Finely chop the parsley, dill and basil, then add to the yoghurt and mix well to combine.

Spoon a generous dollop onto a serving plate. Finish with chilli crisp if desired for a gentle heat.

Serve with fried sourdough bread.

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Grilled Corn, Preserved Lemon Herb Butter

Grilled Corn, Preserved Lemon Herb Butter

Recipe by Magdalena Roze and Darren Robertson

Ingredients

Corn on the cob

Preserved lemon

Garlic

Fresh herbs (chives, parsley)

Lemon

Extra virgin olive oil

Sea salt

Pecorino (optional)

Chilli flakes (optional)

Method

Boil the corn in salted water for 4–5 minutes, then drain.

Preserved Lemon Herb Butter
Finely slice the preserved lemon. Grate the garlic and lemon zest and finely chop the chives and parsley. Combine to form the butter mixture.

Heat a hot, dry pan or grill. Add the corn, drizzle with olive oil, and cook until lightly charred and golden, turning as needed. Season with salt.

Add the preserved lemon butter to the hot pan and turn the corn to coat evenly.

Squeeze over a little fresh lemon juice to stop the cooking and brighten the flavour.

Transfer the corn to a plate and spoon over any remaining butter from the pan. Finish with grated pecorino, extra chives and chilli flakes if desired.

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Almond Tarator with Roast Chicken Jus

Almond Tarator with Roast Chicken Jus

Recipe by Michael Weldon

Ingredients
1 chicken
1 x 500g pouch chicken stock
2 leeks
500g almond meal
1 x apple cider vinegar
1 x dill
2 x lemon
Olive oil
Sea salt

METHOD

In a large bowl, soak the almonds in boiling water for 2-3 hours.

Drain and place almonds in a high-speed blender. Add in 1 cup of olive oil, 1/2 cup of water, and spinach with sea salt. Blend until smooth. Once smooth add a splash of apple cider vinegar and salt to taste.

Serve with roast meats and vegetables. Or as a dip.

Can add the roasting chicken element to make this longer if needed.

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Petite Blueberry and Lemon Tarts

Petite Blueberry and Lemon Tarts

Recipe by Courtney Roulston

Dietaries:

Serves:  Makes 12

Prep Time: 15 minutes

Cooking Time:

Ingredients

1 x Pack (12) Coles Petite Tart Shells

100g mascarpone cheese

2/3 cup store bought lemon curd

1 tablespoon honey

1 teaspoon fresh thyme, leaves picked

METHOD 

Place the tart shells onto a clean board then spoon in a 1 teaspoon of the lemon curd into the base of the shells.

Top with a teaspoon of the mascarpone cheese so the cases are full.

Slice 1/3 of the blueberries in half horizontally then arrange a mixture of whole and sliced blueberries on top of the tarts.

Drizzle with a little honey and scatter with thyme sprigs before serving. 

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Chocolate & Orange Mousse

Chocolate & Orange Mousse

Recipe by Magdalena Roze

Serves 4

Ingredients

4 x Whole Avocado

1 x Block Pana Organic Dark Baking Chocolate

1 x Box Pana Organic Cacao Powder

1 x Block Pana Organic Fig and wild Orange Chocolate

 METHOD

Deseed Avocado and remove from skin.  

In a double boiler melt Pana Organic Dark Baking Chocolate

Add avocado to a blender along with two teaspoons of Pana Organic Cacao Powder 

Blend avocado and cacao then add melted chocolate to blender mix.

Blend until consistency holds and place in glass jar

Chop Block Pana Organic Fig and wild Orange Chocolate into pieces and add to top of mix in jars.

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Honey & Cinnamon Buns with Vanilla Icing

Honey & Cinnamon Buns with Vanilla Icing

Recipe by Courtney Roulston 

Dietaries: 

Serves: Makes 12

Prep Time: 30 minutes, plus 30 minutes resting time 

Cooking Time: 30 minutes 

Ingredients 

1/3 cup full fat milk 

75g butter 

2 tablespoons Coles Finest honey 

¾ cup water 

4 level teaspoons instant yeast 

3 cups plain flour 

1 teaspoon sea salt

Filling:

¼ cup brown sugar 

¼ cup white sugar 

2 teaspoons ground cinnamon, plus extra to garnish 

50g softened butter 

Icing:

1 cup icing sugar, sifted 

1 tablespoon softened butter

1 tablespoon Coles Finest honey 

1 teaspoon vanilla bean paste

METHOD 

Place the milk, butter and honey into a small pot over a low heat and warm through until the butter has melted. Stir to combine then pour into the bowl of a stand mixer. Add in the water to cool the mixture slightly then scatter in the yeast and stir through. Add 2 cups of the flour and salt to the yeast mixture and mix with a dough hook on a low speed for 2 minutes. With the mixer going, add the remaining flour 1 tablespoon at a time then leave to knead on a low speed for 3 minutes, or until the dough is sticky and elastic. 

Grease the inside of a bowl then place the dough into the bowl (the dough will still be sticky at this stage). Lightly oil the top of the dough then cover with a clean tea towel and leave to rise in a warm area for 15 minutes. While the dough rests, combine all the filling ingredients in a bowl until mixed thoroughly and set aside. 

Heat the oven to 180 degrees celsius. Turn the dough out onto a floured surface and gently knead. Roll into a rectangle around 3/4 cm in thickness. Carefully spread the cinnamon filling all over the dough. Roll up into a log shape then cut into 12 even pieces. 

Grease the inside of a rectangular baking dish with butter and arrange the rolls cut side up in the dish. Cover with a clean tea towel and leave in a warm area for 15 minutes to rise.

Bake for 30 minutes, or until the rolls are golden and cooked through. Remove from the oven and allow to cool slightly for 30 minutes. Whisk the icing ingredients along with 1 tablespoon of warm water until smooth. Spread the icing onto the buns then sprinkle with extra cinnamon. Leave for 10 minutes before serving.

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Mango & Yoghurt Parfait

Mango & Yoghurt Parfait

Recipe by Louis Tikaram

Ingredients

1 large ripe mango

1 cup Jalna Greek yoghurt

1 cup thickened cream

¼ cup raw sugar

1 cup Arnott’s arrowroot biscuits

½ teaspoon vanilla essence

1 x lime

METHOD 

Mix the yogurt, cream, sugar and vanilla extract in a large bowl and whisk for 3 to 4 minutes until the sugar dissolves and the mixture becomes thick and fluffy and forms soft peaks (you can use an electric mixer if preferred).

In another bowl crush the biscuits with your hands to form consistent sized crumbs.

In 3 x water glasses, wine glasses or dessert glasses start to layer the yogurt mixture, then add a layer of the crushed biscuits, and repeat until the ingredients are used up, I usually get 3 layers of yoghurt and 3 layers of biscuit, finishing with a thin layer of biscuit on the top.

Cover loosely with cling film and refrigerate for at least 5 hours, or preferably overnight.

When ready to serve, dice the ripe mango and add to the top of the glass, I love to add a squeeze of lime and add some zest for that real summer taste.

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Good Morning Matcha Smoothie Bowl

Good Morning Matcha Smoothie Bowl

Ingredients

1 frozen banana
½ avocado

⅓ cup Jalna Vanilla or Greek Yoghurt

1 cup coconut water (or milk of choice)

1 teaspoon matcha powder

½ teaspoon vanilla extract (optional)

1 handful baby spinach handful of ice cubes

2 teaspoon maple syrup/honey, optional if using Greek Yoghurt

Toppings: hemp seeds, toasted coconut flakes, blueberries or raspberries

METHOD

.. Add all smoothie ingredients to a high-speed blender and blend until thick and

Pour into a bowl and smooth the top with the back of a spoon.

Arrange your toppings.

Finish with a dollop of Jalna yoghurt and a drizzle of honey/maple if desired.

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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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