Preserved Lemon

Preserved Lemon

Ingredient

6 lemons, halved and juiced
400g cooking salt

Method

Place the squeezed lemon cheeks and salt in a medium bowl. Massage the lemon with all of the salt.

Stuff the lemons into a jar, add all of the salt and lemon juice mix until it covers the lemon cheeks.

Put a lid on the jar and place in a warm spot for 3 days. After that, give the jar a shake and leave for another 3 days. Next, place the jar in the fridge for 10 days.

To use the preserved lemon, cut away any of the white pith from the yellow skin. You can either julienne or finely dice the preserved lemon when you use it.

Recipe by Andy Allen

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BBQ Steak and Potatoes with Greens and Pistou Dressing

BBQ Steak and Potatoes with Greens and Pistou Dressing

Ingredient

2 x Graze beef Porterhouse steaks
2 tablespoons olive oil
Sea salt to taste
2 bunches baby broccoli, trimmed
200g green beans, trimmed
400g potatoes, boiled with skin on and cooled

Pistou:
½ cup parsley , washed
½ cup coriander, washed
½ cup basil, leaves picked
1 clove garlic, peeled
½ cup Red Island olive oil
2 tablespoons lemon juice
2 teaspoons honey

Method

To make the pistou, place all the ingredients into the jug of a stick blender or food processor, season with salt and blitz until smooth.

Heat a BBQ plate over a medium/high heat. Season the steaks with half the oil and sea salt. Place the steaks onto the BBQ and cook for 3 minutes each side, or until cooked to your liking. Allow the steaks to rest before slicing into strips.

Cut the cooled potatoes into 1cm rounds and toss potatoes, beans and broccoli with remaining oil. Grill the potatos and greens on the BBQ for 3-4 minutes, or until the greens are tender and the potatoes crispy.

Toss the greens in a little pistou when they are hot off the grill.

To serve, place the grilled potatoes, greens and sliced beef onto a serving platter. Drizzle over the remaining pistou onto the beef and greens while still warm. Serve with Crusty bread and crisp green salad leaves.

Recipe by Courtney Roulston

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Sweet Potato Hummus

Sweet Potato Hummus

Ingredient

150g cooked sweet potato flesh
300g cooked chickpeas
50g tahini
125ml lemon juice
150ml Red Island extra virgin olive oil
1 large garlic clove
Salt and pepper to taste

Garnish:
Half a brown onion (roasted in the oven until golden and crispy)
Toasted white and black sesame seeds
Smoked paprika
Finely sliced chives

Method

This one’s pretty bloody easy.

Place everything in a food processor and blitz it until it’s smooth.

Tips:
Roast the sweet potato whole in the oven at 160 degrees until it’s tender. Then slice open the potato lengthways and scoop out the flesh with a spoon.

Cook the chickpeas in chicken stock. It’ll add to their flavour.

Recipe by Andy Allen

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Parsnip Soup with Chilli Oil and Parsnip Chips

Parsnip Soup with Chilli Oil and Parsnip Chips

Ingredient

Parsnip Soup:
2kg parsnips
2 brown onion, diced
6 garlic cloves, finely sliced
50ml Red Island extra virgin olive oil
50g butter
2L full cream milk
1L buttermilk
Salt flakes

Parsnip Crisps:
1 large parsnip
1L flying oil

Chilli Oil:
15 long Thai chillies
1L rice bran oil

Method

Peel the parsnips, cut them into the quarters and remove the core from the middle of the parsnip, then finely slice it and set aside.

In a large saucepan heat up the olive oil and melt the butter. Once the butter is just before browning, place in the diced onion and garlic. Cook down over a medium to low heat for 10 minutes, making sure you don’t colour the onions or garlic.

Next, stir through sliced parsnips. Season the parsnips with salt and let the mixture cook out for a further 5 minutes. Pour the milk and the buttermilk over the top of the parsnips.

Bring the soup mix to the boil and reduce the heat to a light simmer. Let the parsnips cook for 30 minutes, or until they’re soft.

Transfer the mix to a blender and carefully puree the soup. You will need to add more salt flakes at this stage.

While the soup is cooking get onto your garnish.

Parsnip Crisps:
Peel the skin away from the parsnip. Using your peeler, run it down the parsnip lengthways to create thin ribbons of parsnip.

Heat the frying oil to 180 degrees. Place the parsnip ribbons in the hot oil and fry until they turn golden brown. Remove from the oil and place on paper towel. Season immediately with salt flakes.

Chilli Oil:
Slice the chillies in half lengthways and remove the seeds and membrane from the chilli.

Place the chillies in a medium pot and cover with rice bran oil. Place the pot over a low heat and let tick away for 45 minutes.

Once the chillies are soft, take off the stove and leave to cool. Strain away the oil. With the leftover chilli, puree the mix to make the most amazing confit chilli.

Heat up some of the soup mix and ladle into a shallow bowl. Make a nice mound of parsnip chips in the middle of the soup, drizzle over some chilli oil and grate some nutmeg around the plate.

Recipe by Andy Allen

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Crispy Skin Barramundi with Braised Springs Greens

Crispy Skin Barramundi with Braised Springs Greens

Ingredient

2 x 200g fillets of Ocean Farmed Barramundi
50g ghee
Sea salt flakes
3 spring onions, cut into 3-4cm pieces
1 Leek, thinly sliced
1 Baby Cos, cut into wedges
100g frozen peas
500g frozen broad beans, thawed and peeled
100g sugar snap peas, cut into 2cm strips
1 bunch tarragon, chopped and halved plus a few whole leaves for garnish
100ml vegetable stock
1 lemon, juiced and zest finely grated
50g unsalted butter
100g thickened cream
½ bunch Chives
½ bunch dill
1tsp wholegrain mustard
Red Island Extra virgin olive oil
Black pepper

Method

Heat a non-stick pan over a medium-high heat. Add the ghee and once melted add the barramundi and place a weight in it to press the skin flat. Cook for 6-7 minutes on the skin side.

In a saucepan heat some extra virgin olive oil and butter. Add the spring onion and leek and cook until they begin to soften. Add the cos and cook until it begins to soften too. Once the fish is almost cooked add the peas, broad beans, sugar snap peas and vegetable stock. Cook until the stock reduces into a light sauce.

Turn the Barramundi and cook it for 1-2 minutes on the flesh side just to cook it through.

Whip the cream until soft peaks. Gently fold through the tarragon, chives, dill, mustard, lemon zest and a pinch of salt.

Finish the vegetables with the rest of the tarragon and lemon juice. Season with salt and pepper and serve. Season the fish skin with sea salt.

Serve with the fish on top of the vegetables and a spoon of the herb cream on the side.

Recipe by Michael Weldon

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Blueberry Baklava

Blueberry Baklava

Ingredient

1 1⁄2 cups of sugar
1 cup of water
2 cinnamon sticks
1 tsp of rose water
1 wedge of lemon
1⁄2 cup crushed pistachio nuts
1⁄2 cup of crushed walnuts
1 cup of clarified butter
2 tbs spoons of bread crumbs
1 packet of Filo pastry
200g of white chocolate buttons
1 punnet of blueberries
1 packet of Persian fairy floss

Method

Melt sugar in water, bring to the boil adding a lemon wedge, rose water and cinnamon. Cook for five minutes, then cool at room temperature.

Grind pistachio nuts, walnuts, breadcrumbs and a pinch of sugar, then add 3/4 of blueberries then set aside.

Warm butter, place 2 sheets of filo pastry on the table, brush with butter.

Place a wooden dowel about a half-inch in diameter above the bottom of the sheet, sprinkle with the mixture from left to right side - then roll the dough loosely.

Place your fingers at the ends of the dough and gently push towards the centre, crimping the dough as you go. Then push the dough off the dowel.

Roll the baklava into a spiral and place on a tray.

Use all remaining filo the same way placing each piece closely to one another to stop them from opening up as they cook. Bake at 170c until golden brown.

Soon as they come out of the oven pour over the syrup and set aside until cool. Finish with melted white chocolate, Persian fairy floss and remaining blueberries, enjoy!

Recipe by Philip Vakos

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Raw Slaw Summer Prawn San Choi Bao

Raw Slaw Summer Prawn San Choi Bao

Ingredient

500g Cooked Australian prawns, peeled
1 Lebanese cucumber, de-seeded, sliced
1 cup purple cabbage, finely sliced
1 cup savoy cabbage, finely sliced
1 carrot, peeled, grated
3 spring onions/scallions, finely sliced
½ bunch coriander, chopped
½ cup dill, chopped
8 Iceberg lettuce cups, trimmed, in iced water
1/3 cup macadamia nuts, roughly chopped

Dressing:
Juice of 1 lime, plus extra to garnish
1Tb fish sauce
1Tb brown sugar
1 long red chilli, finely sliced
2 teaspoons sesame oil

Method

Chop the prawns into rough 1cm chunks and place into a large bowl.

Add in the cucumber, cabbages, carrot, spring onions, coriander, mint and dill.

Whisk all the dressing ingredients together and pour over the prawn salad mixture and toss well to coat everything in the dressing.

Place the lettuce cups onto a serving platter and fill each cup with the prawn mixture. Garnish with macadamia nuts and extra sliced chili.

Recipe by Courtney Roulston

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Asparagus, Pea and Broad Bean Paella with Green Sauce

Asparagus, Pea and Broad Bean Paella with Green Sauce

Ingredient

1 Onion, diced
3 Garlic cloves, sliced
1 Green capsicum, diced
1 cup short grain rice
2 bunches of asparagus
1.5 ltr vegetable stock, warm
1tsp saffron added to the stock
1tbs smoked paprika, added to the stock
1 bunch of Asparagus, sliced thinly
1/2cup Broad beans
1/2cup peas
1 bunch parsley, chopped finely
1 bunch coriander, chopped finely
3 garlic cloves
1tbs capers
¼ cup Red Island olive oil
1 lemon, juice

Method

In a frypan heat some olive oil and the onion with a pinch of salt. Cook until the onion begins to soften then add the garlic cloves and capsicum, cook until they begin to soften.

Add the rice and then pour over the stock. Bring to the boil then reduce to the simmer. Cook gently stirring until most of the stock has been absorbed.

Add the asparagus, peas and broad beans. Stir through the rice gently.

Continue cooking until the rice is crunchy on the bottom and the vegetables have heated through.

In a bowl combine the herbs, garlic, capers, olive oil, lemon juice and a pinch of salt. Mix together.

Once the paella is finish top with the green sauce and serve with lemon wedges on the side.

Recipe by Michael Weldon

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Raw Zucchini Spring Salad With Beet Hummus and Goats Cheese

Raw Zucchini Spring Salad With Beet Hummus & Goats Cheese

Ingredient

2 large zucchini, sliced into noodles with a toothed peeler
1.5 cup frozen peas
Juice & zest of 1 lemon
2 cups baby spinach, roughly chopped
1 bunch mint, leaves picked (the long mint /spearmint)
6 red radish, thinly sliced into rounds on mandolin
2 teaspoons maple syrup
200g Coles finest Tasmanian Goats cheese, crumbled (or Meredith brand)
½ cup pistachio nuts, chopped

Beet Hummus:
1 x 400g tins chickpeas, rinsed, drained
2 x 250g Coles baby beetroot pre-packed ready to eat packs
1 tablespoon tahini paste
1 clove garlic, peeled
1 teaspoon ground cumin
2 tablespoons lemon juice
1/3 cup (80ml) tablespoons Red Island extra virgin olive oil
Sea salt and black pepper to taste

Method

To make the beet hummus, place ¼ cup (60ml) of the oil and all other ingredients into an upright blender. Season with sea salt flakes and blitz until bright purple and smooth, adding a little extra water or oil if the mixture needs loosening.

In a large bowl toss the zucchini noodles, peas, lemon zest, mint leaves and radish.

Whisk the lemon juice, maple syrup and remaining oil in a bowl and pour over the salad. Season with salt and toss well to coat the salad in dressing.

To serve, spread the beet hummus onto the base of a serving platter and top with the zucchini and mint salad. Crumble over chunks of the goat’s cheese and sprinkle with pistachio nuts & black pepper before serving.

Recipe by Courtney Roulston

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Corn, Chickpea and Avocado Salad with Spicy Lime Dressing

Corn, Chickpea and Avocado Salad with Spicy Lime Dressing

Ingredient

5 cobs fresh corn
2 tablespoons Red Island extra virgin olive oil
Sea salt for seasoning
2 x 400g tins chickpeas, rinsed, drained
2 Lebanese cucumbers, sliced into 1cm cubes
1 large avocado, peeled sliced into 2cm cubes
3 green shallots/scallions, finely sliced
½ bunch coriander, leaves picked into stems

Dressing:
2/3 cup kewpie/whole egg mayonnaise
1 tablespoon Sriracha chili sauce
1/3 fresh lime juice, plus extra wedges to serve
1 tablespoon pure maple syrup
sea salt to taste

Method

Heat a non-stick frying pan over a medium/high heat. Slice the kernels from the corn cobs and place into the pan along with the oil and a pinch of salt. Cook for 5 minutes, or until slightly charred.

Allow corn to cool slightly before placing in a bowl along with the chickpeas, cucumbers, avocado and scallions. Gently toss the salad and place into serving bowls.

Whisk all the dressing ingredients together and drizzle over the corn salad. Garnish with coriander sprigs & extra lime wedges on the side.

Recipe by Courtney Roulston

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Extra Virgin Olive Oil Cake with Strawberry Berry Coulis

Extra Virgin Olive Oil Cake with Strawberry Berry Coulis

Ingredient

3 eggs
1 1/4 cup of Red Island Extra virgin olive oil
1 1/5 cups of caster sugar
1 cup almond milK
1 cup almond meal
1 cup plain flour
1tsp baking powder
1tsp bicarb soda
1 tsp salt
1 punnet strawberries - hulled
1/2 cup caster sugar
1 vanilla bean
1 tbs balsamic vinegar
1/4 cup toasted almonds
Double cream to serve

Method

Grease a medium-sized cake tin. 

Preheat your oven to 190 degrees. In a large mixing bowl, whisk together the eggs and sugar until they're pale and fluffy. Next, add in the extra virgin olive oil and milk. 

In a separate bowl, mix together the almond meal, plain flour, baking powder, bicarb soda and salt. Once they're mixed together fold them through the wet ingredients.

Add the cake batter to the greased cake tin and bake at 190 degrees for 1 hour or until a skewer comes out clean. 

While the cake is baking, place the strawberries into a bowl and add the caster sugar, vanilla and balsamic vinegar. Mix well and leave to marinate for half an hour. The strawberries will soften slightly and will create a glaze to pour over the cake. Top with the glaze, the strawberries and the toasted almonds.

Recipe by Andy Allen

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Master Stock Braised Duck

Master Stock Braised Duck

Ingredient

4 Luv-a-Duk Merylands legs
2 large cloves garlic, sliced
3cm piece ginger, julienne
½ bunch coriander, stems and leaves separated
1 star anise wheel
1 cinnamon quill
2 strips orange peel
½ cup Shaoxing wine (Chinese cooking wine)
½ cup soy sauce
1 tablespoon sesame oil
¼ cup brown sugar
3 cups water
1 long red chilli, sliced to serve
2 green spring onions, shredded and soaked in iced water
1 cup white rice to serve
Steamed Asian greens to serve

Method

Pre heat the oven to 180 degrees. Place the duck skin-side down, in a frying pan over a low/medium heat. Cook for 8-10 minutes to render out some of the fat.

Turn over a and brown on all sides.

Transfer the duck to a roasting pan and drain most of the oil from the pan and reserve it for another recipe.

Return the pan to a medium heat and cook the garlic, ginger and coriander stems for 1 minute or until aromatic. Add in the star anise, cinnamon, orange peel, wine, soy, sesame oil, sugar and water. Bring the stock up to the boil, then reduce to a simmer for 5 minutes to infuse. Pour the master stock over the duck, cover with foil and roast for 45 minutes.

Meanwhile, steam the rice in a pot for 20 minutes, set aside and keep warm.

Turn up the oven to 220 degrees. Transfer the duck to a clean oven tray and roast for a further 10 minutes, or until the duck skin is golden.

Strain the master stock into a saucepan and simmer for 15 minutes, or until reduced and thickened.

Serve the duck with steamed rice, steamed greens and garnish with coriander leaves, green shallots and sliced red chilli.

Recipe by Courtney Roulston

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BBQ Squid with Romesco, Parsley and Preserved Lemon

BBQ Squid with Romesco, Parsley and Preserved Lemon

Ingredient

1 large squid, cleaned
Juice of 1 lemon
1 bunch parsley, washed and leaves picked
2 eschallots, finely sliced
1 tsp diced preserved lemon
Salt and pepper

Romesco:
1kg red capsicums
2 tbs Red Island extra virgin olive oil
1 large brown onion, roughly diced
4 cloves of garlic, peeled and roughly chopped
2 tomatoes, diced
10g cumin powder
10g ground coriander
1 pinch chilli flakes
100g toasted almonds
3 garlic cloves, peeled
80ml white wine vinegar
50ml Red Island extra virgin olive oil
Salt and pepper to taste

Method

For the Romesco, place the capsicums over an open flame to blacken the skin on all sides. Transfer the peppers to a bowl and cover it with cling film. When cool enough to handle, peel the blackened skin away from the flesh and remove the stem and seeds from the inside.

Place a large pot over a medium to high heat. Throw in the olive oil, brown onion, and garlic to the pan. Sweat down for 5 minutes or until the onions has browned and softened. Next add the cumin, coriander and chilli flakes to the onion and garlic. Cook the spices out for 2 minutes before adding the capsicum and diced tomato to the pot.

Reduce the heat to medium/low and continue to sweat the mix down for a further 10 minutes, making sure it doesn’t stick to the bottom of the pan.

Place the mixture into a blender with the toasted almonds, garlic, white wine vinegar, olive oil and salt and pepper. Blend on high until the mixture is smooth. Taste for seasoning.

For the squid, open the tube out and carefully score the flesh, making sure you do not break through the skin side.

Cut the tube into 5cm squares, place in a mixing bowl with the tentacles and season with salt and olive oil. Over a super-hot BBQ or griddle pan, place the squid over the heat for 1 minute on each side.

Place the squid, parsley, preserved lemon, eschallots, lemon juice and salt and pepper into a mixing bowl and toss together.

Spoon a good amount of the romesco onto a plate and top with the squid and parsley salad.

Recipe by Andy Allen

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Asparagus and Mushroom Noodles with Mushroom XO Sauce

Asparagus and Mushroom Noodles with Mushroom XO Sauce

Ingredient

1/4 cup Red Island olive oil
4 shallots diced
8 garlic cloves diced
2 Birdseye chilli, chopped
4 large red chilli, chopped
1tbs dried chilli
200g Button mushrooms, diced
100g shiitake mushrooms, diced
20g dried Shitake mushrooms, hydrated reserve liquid
2tbs soy sauce
1tbs black vinegar
1 shallot, sliced
1 piece of ginger minced
1 bunch of asparagus, sliced thinly
1 cup of button mushrooms sliced super thin
1 tub of enoki mushrooms, sliced thin
3tbs mushroom XO sauce
1tsp corn flour, mixed with 1 tbs warm water
400g thin egg noodles, hot ready to serve
Spring onion tops to garnis

Method

Add the oil to a large sauce pan over a medium heat. Add the shallots, garlic and chilli. Cook until every thing has soften completely.

Add the mushrooms and cook until completely softened. Add the mushroom liquid, soy abs vinegar. Reduce until the liquid becomes more like a syrup. Remove from the stove, cool completely and store in a jar.

Add a drizzle of oil to a smoking hot wok. Add the shallots and ginger and fry off until coloured slightly.

Add the asparagus and mushrooms. Fry for a minute until softened slightly.

Add the XO sauce, corn flour and mix through the vegetables. Cook until the vegetables are coated in the XO sauce.

Serve the noodles on the bottom. Topped with the asparagus and mushrooms. Garnish with spring onion tops and chilli oil if you like it hawt.

Recipe by Michael Weldon

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Furikake Seasoning

Furikake Seasoning

Ingredient

1 packet nori sheets
3tbs toasted sesame seeds
3tbs wild rice
200ml frying oil
3tbs puffed quinoa
2 tsp salt flakes

Method

In a medium sized pot, heat the frying oil up to 220 degrees. Drop 1 grain of wild rice into the oil to see if it is hot enough to puff. If it puffs, gently place in the rest of the wild rice.

Leave it to puff in the oil for 5 seconds before draining it and leaving to cool on paper towel.

Over an open flame, wave the nori sheets through the flame to toast them using a set of tongs to hold them. The nori should be a little bit charred in places and turn crispy and brittle.

Once you’ve toasted all of the nori, scrunch the sheets together in your hands to break it up into fine pieces.

Mix together the rest of the ingredients in a bowl and season with the salt flakes.

Store in an air tight container.

Recipe by Andy Allen

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Three Herb and Prawn Cold Rolls with Double Dipping Sauces

Three Herb and Prawn Cold Rolls with Double Dipping Sauces

Ingredient

12 cooked Prawns, sliced in half
1 bunch coriander, picked
1 bunch mint, picked
1 bunch basil, picked
1 onion, sliced thinly
1 carrot, sliced thinly
1 cucumber, sliced thinly
¼ Chinese cabbage, sliced thinly
50g bean shoots
1 lime, juice
1tbs fish sauce
1tbs sesame oil
2tbs peanut butter
1/4 cup Hoisin Sauce
1tbs Sesame oil
1 garlic clove
2tbs soy sauce
2 tbs rice wine vinegar
1 chilli, diced
1tbs sweet chilli sauce
1tbs diced coriander stem
12 Rice paper sheets

Method

In a small sauce pan combine the peanut butter, hoisin, sesame oil and a grated garlic clove. Bring to the simmer and cook for 5 minutes. Remove from heat and allow to cool

In a bowl combine the soy sauce, rice vinegar, chilli, sweet chilli and diced coriander, mix together.

In a bowl combine the onion, carrot, cucumber, cabbage, bean shoots lime juice and fish sauce. Mix together.

Quickly slide a cold roll wrapper through a bowl of cold water. Place on a board and top with a small amount of the salad filling. Top with 2 slices of prawn. Top that with a coriander sprig, 1 or 2 mint leaves depending on size and 1-2 basil leaves depending on size. Fold in the sides and roll up to form the cold roll. Repeat the process until all rolls are rolled. Serve with the 2 dipping sauces on the side.

Recipe by Michael Weldon

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Crunchy Beef Salad

Crunchy Beef Salad

Ingredient

300g Rump Steak
2 tbsp mango chutney
1/4 red cabbage, finely shaved
2 orange carrots, cut into thin ribbons
1 medium cucumber, cut into thin ribbons
2 long red chilli, finely sliced
1/4 cup coriander
1/4 cup Vietnamese mint
1/4 cup sliced spring onion
2 tbsp Red Island Extra Virgin Olive Oil
Juice of 2 limes
1 tbsp. fish sauce
1 tbsp. honey
1/4 cup roasted peanuts

Method

Preheat a frying pan over high heat and allow to come to temperature for 3-4 minutes before beginning.

Season the steak with a good drizzle of extra virgin olive oil and sea salt before placing into the hot pan. Cook to your liking - for medium-rare cook for 2-3 minutes each side before resting for a further 3-4 minutes.

Meanwhile, make the crunchy salad. In a large serving bowl add the Red Island Extra Virgin Olive Oil, lime juice, honey and fish sauce and mix thoroughly using a for until thoroughly combined. Check the seasoning and adjust if needed.

To the serving bowl add the cabbage, carrot, cucumber, chilli and herbs. Do not mix at this point, wait until you are ready to serve before tossing the salad together.

When the steak is cooked to your liking, turn off the heat and add the mango chutney and turn the steak through the chutney to completely cover before removing from the pan and placing on the board to rest. Pour any pan juices over the salad.

Thinly slice the steak, give one last season with salt and freshly cracked pepper before placing on top of your salad.

To serve, toss the ingredients together ensuring everything is evenly coated with the dressing and enjoy.

Recipe by Lynton Tapp

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Duck and Dumpling Noodle Soup

Duck and Dumpling Noodle Soup

Ingredient

1 Luv-a-Duck whole duck, broken down into breasts, thighs and carcass
100g pork mince
1tbs diced ginger
1 Spring onion, diced
1tbs sesame oil
1tbs Soy Sauce
12 Wonton wrappers
6 chicken wings
1 onion, diced roughly
4 garlic cloves
1 thumb size piece of ginger sliced
2 Cinnamon quills
4 star anise
1tbs soy sauce
1tbs hoisin sauce
2 Bok Choy, quarters
400g Thin Egg Noodles
½ bunch Coriander

Method

In a 180c oven roast the duck carcass and chicken wings until golden brown, remove and drain off any fat.

In a large pot over a medium heat cook off the onion, garlic, ginger, cinnamon and star anise. Add the duck and chicken wings, cover with water and bring to the boil. Turn down to a simmer and cook for 2 hours until the broth is dark and rich. Strain off and season with the soy and hoisin sauce.

Cut the duck leg meat and skin from the bone and dice. Combine in a food processor with the pork mince, diced spring onion, diced ginger, sesame oil and soy sauce. Process until the duck meat is chopped into the other filling ingredients. Fill the wonton wrappers and fold into dumplings.

Score the duck breast into the fat. Place skin side down in a cold pan. Place over a medium heat and cook until the skin is crispy and fat is rendered out. Cook on the skin side for 3/4s of the time then turn to finish on the flesh side. Once cooked rest for 3-4 minutes then cut into 1/2cm slices.

To serve, bring the soup to the boil and cook the dumplings for 2 minutes. Divide the noodles, bok choy, duck breast evenly between 4 bowls. Add the cooked dumplings and top with the boiling soup. Allow to sit for a couple for minutes to heat the other ingredients through. Enjoy.

Recipe by Michael Weldon

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Oven Baked Buffalo Wings with Blue Cheese Sauce

Oven Baked Buffalo Wings with Blue Cheese Sauce

Ingredient

1kg Free Range Chicken wings, cut into single pieces and patted dry with paper towel
1tbs sea salt
1tbs black pepper
1tbs smoked paprika
1tbs Garlic powder
1tbs Onion powder
½ cup butter
½ cup Franks Hot Sauce
1tbs Honey
½ cup yoghurt
½ cup Blue Cheese
1tsp Celery salt
1tsp black pepper
Pickled Celery to garnish

Method

Preheat an oven to 210deg C

Combine the salt, pepper, paprika, garlic powder and onion powder in a large bowl, mix together. Add the wings and toss until evenly coated in the spices.

Place unto a wire cake rack over a baking tray. Making sure to space the wings so they don’t touch. Place in the oven and cook until crispy and golden.

In a saucepan combine the hot sauce, butter and honey. Place on a medium heat, cook stirring gently until the butter and honey are melted into the sauce.

Add the yoghurt, blue cheese, celery salt and black pepper to a bowl, mix together until combined into a sauce.

Once the wings are cooked add to a large bowl and pour over the hot sauce, toss until the wings are coated. Serve straight away with the blue cheese sauce on the side and come pickles. I like pickled celery.

Recipe by Michael Weldon

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Roast Beef and Potatoes

Roast Beef and Potatoes

Ingredient

1 ribeye roast
100g unsalted butter
4 garlic cloves
½ bunch thyme
Sea salt flakes to season
Red Island Extra virgin olive oil

Roast Potatoes:
1kg potatoes, peeled and halved
Sea salt flakes to season
Red Island extra virgin olive oil

Method

Preheat an oven to 170 deg C.

For the Roast Potatoes, place the potatoes in a saucepan of salted cold water. Bring the potatoes to the boil and cook until they begin to break around the edges. Strain in a colander and shake gently to fluff the outside of the potatoes.

Place potatoes onto an oven tray, drizzle with a generous amount of extra virgin olive oil and toss through until evenly coated. Place tray into the oven and cook for 30-40 minutes or until golden and crispy. Season immediately with salt.

For the Ribeye, heat an ovenproof frying pan over high heat until it smokes. Season the beef with salt and a drizzle of extra virgin olive oil. Sear the beef in the pan.

Halfway through the searing process add the butter, garlic and thyme. Once the butter melts, baste whilst turning and cooking the beef. When the beef is evenly browned all over, place the frying pan and beef into the oven.

Cook to your favourite level of cooking. Remove ribeye from the oven and rest for 15 minutes.

Carve the ribeye and serve with roast potatoes and your favourite condiment.

Recipe by Michael Weldon

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