Lobster Rolls

Lobster Rolls

Ingredient

4 lobster tails
4 soft white rolls
1 butter lettuce
2 celery sticks, sliced
½ cup white vinegar
¼ cup caster sugar
1 tbs yellow mustard seeds
2 tbs sea salt flakes
1 cup mayonnaise
1 bunch dill, chopped
1 bunch chives, chopped
1 bunch tarragon, chopped
1 bunch parsley, chopped
1 lemon, juiced
Softened butter, to serve
Smoked paprika, to serve

Method

Bring a large pot of saltwater to the boil.

Tie the lobster tails straight with a knife running along the belly of the tail. Place the tails into the water and boil for 7 minutes.

In a saucepan add the vinegar, sugar, mustard seeds, salt and 1/4 cup of water. Bring to the boil. Once boiled pour over the celery in a bowl. Allow to cool completely and reserve in the pickling liquid.

Remove the tails and drop straight into iced water. Once chilled untie and cut meat from shell using a knife. Slice the meat into medallions or discs.

In a bowl mix together the mayo, herbs (minus a small amount for garnishing) and lemon juice.

Add a few spoons of the mayo to the lobster tails and mix until coated. You have a generous amount of mayo but you don’t want to drown the prawns in it.

Toast the cut sides of the buns then spread with a good amount of butter. Place a couple of lettuce leaves into the roll. Top with a good amount of the lobster mix, add some celery pickles, a sprinkle of smoked paprika and the herbs. Dig in!

Recipe by Michael Weldon

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Blueberry Muffins with Chocolate

Blueberry Muffins with Chocolate

Ingredient

50g brown sugar
230g plain flour
½ tsp ground cinnamon
½ tsp bicarbonate soda
2 tsp baking powder
2 tbs bran / wheat germ
2 tbs desiccated coconut
2 eggs
70g Jalna Greek yoghurt
90g Red Island extra virgin olive oil
125g milk
150g blueberries, plus extra to garnish
150g dark chocolate, broken into large pieces, plus extra melted chocolate for garnish
Italian meringue to garnish

Method

Preheat the oven to 170 degrees fan-forced and line a 12-hole muffin tray with paper liners.

In a large bowl, combine sugar, flour, cinnamon, bicarb, baking powder, bran and coconut and mix together.

In a medium bowl, combine eggs, yoghurt, oil and milk and whisk together.

Add wet ingredients into the dry ingredients and fold together until smooth.

Add blueberries and chocolate pieces into the batter and fold through. Three quarter fill the muffin liners and bake 20-25 minutes or until cooked through. Transfer muffins to a cooling rack and set aside for 10 minutes.

Spoon a little chocolate and meringue onto each muffin and top with a few blueberries.

Recipe by Michael Weldon

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Grilled Lamb Chops with Summer Mint Sauce

Grilled Lamb Chops with Summer Mint Sauce

Ingredient

8 Lamb Loin Chops
2 Radicchio, quartered
2 red onions, cut into rings
2tbs chopped Walnuts
2tbs Coles Finest balsamic vinegar
1 bunch basil, leaves picked
1 bunches of mint, leaves picked
2 lemons, juice
2 garlic cloves
¼ cup of Red Island olive oil, plus extra for cooking
Sea salt

Method

Heat a BBQ or Griddle on high until it smokes.

Season the lamb with salt and a drizzle of olive oil. Cook on the until turning occasionally until the meat is to your liking.

Season radicchio with olive oil and sea salt. Place on the grill and cook until charred on the cut sides.

Season onions with olive oil and sea salt. Cook on both sides until grilled and the onions have softened.

Mix together the radicchio, onions and walnuts, dress with olive oil, balsamic vinegar and a pinch of salt. Toss until all the ingredients are evenly coated.

In a mortar and pestle pound the basil, mint, garlic and a pinch of salt into a smooth paste. Mix in the olive oil and lemon juice.

Serve family-style on a large platter.

Recipe by Michael Weldon

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Chilli Blue Swimmer Crab

Chilli Blue Swimmer Crab

Ingredient

3 blue swimmer crabs - cleaned and cut in half
2tbs peanut oil
1/2 red onion, finely sliced
2 long Thai chilies, sliced
2 cloves of garlic, finely sliced
1 thumb size piece of ginger, peeled and finely sliced
2 spring onions, peeled and cut into 3cm batons
3 Roma tomatoes, deseeded and diced
1tbs brown sugar
1tbs Kecap Manis
3tsp fish sauce
3 kaffir lime leaves, julienned
Juice of 2 limes
1 cup coriander leaves

Method

Firstly prep your crabs. So that the crabs can get as much flavour into them as possible, with the back of your knife, hit the claws to slightly crack them.

Next, heat up a large wok to a medium to high heat and add in the peanut oil. Once the oil is hot, throw in the red onion, chilli, ginger, garlic and spring onions and stir fry for a couple of minutes until they start to get some colour and soften.

Next add in the tomatoes, brown sugar, kaffir limes leaves and Kecap Manis. Stir the ingredients together, and bring the mix up to a boil.

Once boiling, add in the crabs and toss them through the sauce. Reduce the heat to a simmer, what on a lid and cook the crabs for around 5 to 6 minutes depending on the size of the crabs.

Finally, squeeze over the juice of two limes and scatter through the coriander leaves.    

Recipe by Andy Allen

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Green Papaya Salad With Grilled Prawns

Green Papaya Salad With Grilled Prawns

Ingredient

1 green papaya, shredded
1 kohlrabi, shredded
3 Birdseye chillies
100g green beans, blanched
250g cherry tomatoes, halved
2 tbs fish sauce
1 tsp caster sugar
1 lime, juiced, plus extra to serve
¼ cup roasted unsalted peanuts
½ bunch coriander
18 green prawns in shell
1 tsp chilli flakes
Sea salt flakes
Red Island extra virgin olive oil

Method

Combine the green papaya, kohlrabi, chilli and green beans on a bowl or large mortar. With a rolling pin, meat mallet or a pestle bash the ingredients together to slightly bruise. After 1 minute add the tomatoes and burst them.

Add the fish sauce, sugar and lime juice and mix through. Add the peanuts and bash to slightly break them up. Leave to the side to marinate.

Peel the prawns, leaving the head and tail on.

Marinate the prawns in oil, salt and chilli flakes. Heat a grill or bbq until smoking. Cook the prawns in batches until just cooked through. Watch for the colour change then turn.

Add the coriander leaves to the papaya salad.

Serve the salad topped with prawns and a wedge of lime on the side.

Recipe by Michael Weldon

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Ginger Miso Roast Chicken With Smashed Cucumbers

Ginger Miso Roast Chicken With Smashed Cucumbers

Ingredient

1 x whole free range Coles chicken (around 1.5kg)
1 tablespoon Red Island extra virgin olive oil
1 tablespoon fresh ginger, grated
1 tablespoon white shiro miso paste
2 tablespoon light soy sauce
2 teaspoons maple syrup
1 tablespoon sesame oil
2 tablespoon white sesame seeds, toasted

Smashed Cucumbers
4 large Lebanese cucumbers
Sea salt to season
2 tablespoons pickled chilli, (otherwise fresh is ok)
1 clove garlic, grated on a microplane
2 tablespoons rice wine vinegar
2 teaspoon maple syrup
1 teaspoon sesame oil
½ cup coriander leaves to garnish

Method

Preheat the oven to 190 degrees

In a small bowl whisk together the oil, ginger, miso, soy and sesame oil.

Place the chicken on a clean work surface and carefully cut the backbone out from the chicken. Place the chicken skin side up on a board and gently press down on the breast bone to butterfly.

Spread the miso mixture all over the chicken and place skin side up on an oven tray. Roast the chicken for 45 minutes, basting with pan juices occasionally, or until golden, fragrant and cooked through.

Meanwhile, for the smashed cucumbers, place the cucumbers on a board and whack gently with the handle of a mortar and pestle to open up a few jagged edges. Cut into rough chunks and place into a bowl.

Add in a pinch of salt, chilli, garlic, vinegar, maple and sesame oil. Stir the dressing into the cucumbers and set aside for 20 minutes while the chicken cooks.

Remove the chicken from the oven, scatter with sesame seeds and serve warm with the smashed cucumbers.

Recipe by Courtney Roulston

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Vietnamese Pork Salad

Vietnamese Pork Salad

Ingredient

250g pork fillet

Marinade
1tbs maple syrup
1/2 tbs fish sauce
Juice and zest of 1 lime

Nuoc Cham Dressing
2tbs fish sauce
2tbs rice wine vinegar
1tbs caster sugar
2tbs lime juice
1 Birdseye chilli
1/2 stick lemongrass, finely sliced

Salad Mix
1/2 bunch Thai basil, leaves picked
1/2 bunch coriander washed and roughly chopped
1/2 bunch Vietnamese mint, leaves picked
2 eschalots, finely sliced
1 Lebanese cucumber, sliced into ribbons
1 cup bean sprouts
1/2 punnet cherry tomatoes
1/4 cup toasted cashews , crushed

Method

Preheat your oven to 220 degrees.

Place all of the ingredients for the marinade into a bowl and mix together. Pour the marinade over the pork and leave to marinate for 5 minutes.

Place the pork fillet on a baking tray lined with baking paper and transfer to the preheated oven for 6 minutes, or until the pork is just cooked through. Leave to rest while you get the rest of the salad together.

For the Nuoc Cham, place all of the ingredients into a bowl and mix them together.

From there it’s about slicing the pork fillet and assembling the salad. Place all of the ingredients for the salad, including the pork into a large mixing bowl and dress with the Nuoc Cham. Transfer onto your serving bowl and top with the toasted cashews.

Recipe by Andy Allen

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Curly Fettuccine Pasta With Beef Ragu

Curly Fettuccine Pasta With Beef Ragu

Ingredient

1 pack San Remo Curly Fettuccine
1kg Beef Cheek, diced large
75g pancetta, diced
1 brown onion, diced
2 garlic cloves, sliced
1 carrot, grated
2 celery sticks, diced
2tbs balsamic vinegar
2 tins diced Tomato
½ bunch parsley, chopped and stalk sliced
Red Island Olive Oil
Sea Salt
Black Pepper
Parmesan cheese

Method

Heat a good drizzle of Extra Virgin Olive Oil in a large pan frypan. Add the beef with a small pinch of salt and cook until the beef is browned all over. While the beef cooks add the pancetta and brown as well. Once brown add in the onion, garlic, celery and carrots, cook until all the vegetables begin to soften. Add the sliced parsley stalks here and mix in.

Add the vinegar and reduce slightly, then add the tinned tomato with a splash of water. Stir through to make sure everything is combined, then bring to boil, reduce to a low simmer and cook until the meat is falling apart - it should take around an hour and a half.

In a large pot of rapidly boiling salted water cook the pasta following the instructions on the pack.

When the pasta is cooked take the pasta straight from the pot into the ragu. Stir the pasta through the sauce adding a little of the pasta water as it happens. Add some roughly chopped parsley and some grated parmesan. Stir through to melt the cheese.

Plate up topped with extra parsley and parmesan.

Recipe by Michael Weldon

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Eschalot Tarte Tatin

Eschalot Tarte Tatin

Ingredient

50g unsalted butter
1 tbs Red Island extra virgin olive oil
1kg shallots, peeled and roughly sliced
6 thyme sprigs, leaves removed
2 garlic cloves, roughly chopped
1 tbs caster sugar
1 tbs balsamic vinegar
1/2 tbs red wine vinegar
1 tbs brandy
2 tsp sea salt flakes
2 tsp cracked black pepper
300ml Red Island extra virgin olive oil
1 bunch sage leaves
1 sheet of puff pastry, thawed
1 egg yolk
50g goats cheese

Method

Preheat the oven to 180 degrees celsius.

In a large heavy-based saucepan, approximately 22cm wide, melt your butter in the olive oil over a medium to low heat, until the butter starts to foam.

Add the shallots, thyme and garlic and sweat down for about 5 minutes stirring occasionally.

Add the sugar, balsamic and red wine vinegar and give the onions a good stir. Reduce the heat to low and continue to cook the onions for another 20 minutes, stirring every few minutes so the onions don’t stick. Season with salt and pepper if needed.

Whilst the onions are cooking down, heat your canola oil in a small saucepan to 180 degrees celsius. Throw your sage leaves into the oil and cook until they are crispy. This won’t take long! Drain over some paper towel and set aside to garnish later.

Once the onions have cooked down, place a square piece of pastry over the top, tucking the corners in. Lightly brush the pastry with egg yolk. Bake in the oven for 15 minutes or until the pastry is golden and crispy.

Turn out onto the bench and top with the goat’s cheese and crispy sage.

Recipe by Andy Allen

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Perfect Green Salad

Perfect Green Salad

Ingredient

2 baby cos, cut into strips
1 iceberg lettuce, torn into chunks
1 cucumber, cut into half circles with seeds removed
1 avocado, diced into bite sized chunks
150g frozen peas
150g green beans, sliced thin
¾ cup Red Island extra virgin olive oil
¼ cup white wine vinegar or champagne vinegar
1 orange, juiced
1 tbs dijon mustard
½ tbs tarragon leaves, picked
½ tbs black pepper
50g pumpkin seeds, toasted
Sea salt

Method

Bring a pot of well-seasoned water to a rolling boil in a saucepan.

Blanch the peas and beans for 20 then refresh in ice water to stop the cooking.

Combine the olive oil, vinegar, juice, mustard, tarragon and pepper in a jug with a pinch of salt. Blitz until smooth with a stick blender. Taste and adjust seasoning if needed.

Place all the lettuce into iced water for 10 minutes to crisp up. Then drain and spin until the lettuce is dry.

Combine the lettuce, cucumber, avocado, peas and beans in a large bowl. Add the dressing and very gently mix the lettuce through so all the leaves are evenly coated in the dressing.

Serve in a large bowl sprinkled with the toasted pumpkin seeds.

Recipe by Michael Weldon

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Spinach, Broccoli and Ricotta Parcels

Spinach, Broccoli and Ricotta Parcels

Ingredient

1 Brown Onion, diced
2 Garlic Cloves, diced
1 bunch Broccolini, chopped
1 bunch English Spinach (leaves chopped)
1 bag of baby spinach
2 garlic cloves, sliced
1 lemon (zest only)
200g ricotta cheese
100g parmesan cheese (grated)
4 sheets puff pastry (cut in half)
2 egg yolks
Black Pepper
Sea Salt
Red Island olive oil

Method

In a large frypan over a medium heat add a drizzle of olive, once hot add the onion and garlic. Cook until the onion and garlic begin to soften then add the broccolini. Once the broccolini softens add the English spinach and cook until it softens. Then add the baby spinach and cook for 30 seconds until the leaves wilt.

In a bowl combine the greens, ricotta cheese, parmesan, a pinch of black pepper and lemon zest and mix together.

Lay out the sheet of puff pastry on a board and cut in half lengthways. Place a large spoon of the filling onto half of the pastry. Fold the other half of the pastry back over and crimp the sides. Using a fork crimp the pastry so it is sealed shut. Repeat the process until all parcels are made. Glaze the rolls with the egg yolk and cook in a 180c oven until puffed and golden brown and the filling is cooked through.

Serve with a side salad and your favourite sauce.

Recipe by Michael Weldon

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Barramundi With Grilled Vegetables And Coriander Coconut Sauce

Barramundi With Grilled Vegetables And Coriander Coconut Sauce

Ingredient

2 x Ocean Farmed Barramundi Fillets
1 pack baby Corn
1 red capsicum, sliced
1 bunch spring onion
2 bunches bok choy
1 bunch basil, chopped
50g black pitted olives
110g jar baby capers, drained
1 garlic clove, finely grated
¼ cup Red Island extra virgin olive oil
2 limes, juiced
1 tbs balsamic vinegar

Method

Heat a BBQ or Griddle until it begins to smoke. Rub some olive oil to the skin of the fish fillets. Place on the grill and cook until the skin is crispy and the fish is cooked more than half the way through. Turn and finish the cooking. Season with salt once cooked.

In a bowl mix together the corn, capsicum, spring onion and bok choy, season with salt and oil. Grill the vegetables until they are charred and slightly softened.

In a bowl mix together the basil, olives, capers, garlic and chilli on a board, chop together until all combined. Add to bowl and mix with the olive oil and balsamic vinegar.

Once cooked, dress the warm vegetables with some of the tapenade.

Serve under the grilled vegetables with a little more Tapenade spooned on top.

Recipe by Michael Weldon

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Tigers Milk Ceviche

Tigers Milk Ceviche

Ingredient

400g snapper, skin off, thinly sliced
Diced and roasted sweet potato, to serve
Charred corn kernels, to serve
Thinly sliced red onion, to serve
Coriander leaves, to serve

Tigers Milk
500ml lime juice, plus extra to taste
200ml fish stock
200g white fish trimmings
1 celery stalk, roughly chopped
30g ginger, coarsely chopped
3 garlic cloves
4 coriander sprigs, plus 1 cup coriander leaves
6 large red chillies, seeds removed
1 small red onion, roughly chopped

Method

For the Tigers Milk, combine all ingredients in a blender and puree. Pass puree through a fine sieve.

Combine snapper and Tigers Milk in a medium bowl and toss to coat well. Set aside for 5 minutes.

Place coated snapper on serving plate and top with sweet potato, corn, red onion and coriander.

Recipe by Andy Allen

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Spiral Pasta With Braised Greens

Spiral Pasta With Braised Greens

Ingredient

1 Pack San Remo Spirals
1 bunch Silver beet, sliced
1 bunch Kale, chopped
3 Garlic cloves, sliced
½ tsp Chilli Flakes
2tbs butter
1 bag baby spinach
1/2cup vegetable stock
1/2cup peas
1 lemon, juice & zest
½ cup Red Island olive oil
1tsp Dijon Mustard
Sea Salt
1 Avocado (Optional to make a salad)

Method

In a large pot bring to the boil heavily salted water, add the pasta and cook following the packet instructions. At the same time as the pasta cooks, you can make the sauce.

In a cold saucepan add the butter, Extra Virgin Olive Oil and the garlic, place on the heat and allow to slowly heat up. Once the garlic, butter and Olive Oil start bubbling add the chilli flakes. Add the greens into the pan in batches so they wilt.

Once all the vegetables have wilted add some vegetable stock and turn the heat down to braise. Add the peas and gently warm through, then add half the baby spinach and cook for 15 seconds just to soften.

Drain the pasta and shake off extra water. Add the pasta to the saucepan and gently fold through the braised greens. Turn off the heat, add the mustard and lemon zest. Gently fold through to evenly combine. Serve straight away or cool down and top with Avocado for a fun flavourful pasta salad.

Recipe by Michael Weldon

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Tempura Eggplant Fingers With Wasabi

Tempura Eggplant Fingers With Wasabi

Ingredient

1kg Japanese finger eggplants, cut into finger sized pieces
4L cotton seed oil or frying oil

Nori salt
3 sheets of toasted nori
1/4 cup of salt flakes

Tempura batter
200g rice flour
100g plain flour
1 bottle of cold sparkling water or soda water
Good pinch of salt

Wasabi mayo
1 cup whole egg mayonnaise
Wasabi paste to taste

Method

Preheat your frying oil to 180 degrees.

For the nori salt, crush the toasted nori sheets into a fine powder and mix through the salt flakes.

For the tempura batter, whisk together the rice flour, plain flour and salt. Slowly start to add the cold sparkling water. You want to add enough so that the batter resembles really thin paint.

Dredge the eggplant mixture through the batter making sure that each piece is coated.

One by one, drain off any excess batter and transfer to the hot oil. Fry for 3 minutes and then drain off onto a paper towel. Just before you want to serve, refry the eggplant. This will crisp up the batter.

Once they come out of the oil for a second time, season with the nori salt and serve alongside the wasabi mayo.

Recipe by Andy Allen

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Chicken and Prawn Laksa

Chicken and Prawn Laksa

Ingredient

2tbs Red Island olive oil
1ltr chicken stock
1ltr coconut milk
2tbs palm sugar
1tbs fish sauce
300g chicken breast, sliced thinly
150g firm tofu
150g prawn tails
300 rice vermicelli noodles, hydrated
150g bean shoots
1 bunch coriander
1 lime
Fried shallots

Laksa Paste
4 shallots or 2 red onions, rough chop
4 Birdseye chilli, rough chop
2tbs galangal
4 garlic cloves
2 lemon grass stalks
1/4 roster cashews
2tbs Shrimp Paste
2tbs coriander powder
1tbs cumin powder
1tbs paprika
1tbs Turmeric
2tbs water

Method

Combine the laksa paste ingredients in a food processor. Blend until completely smooth, this could take a couple of minutes.

In a hot wok heat 2 Tsp of Olive Oil, add 4tbs of the paste and fry off for 2-3 minutes.

Add the stock, coconut milk, sugar and fish sauce, bring to the boil then reduce to a simmer for 5 minutes.

Add the chicken and tofu, cook for 2-3 minutes until the chicken is cooked. Add the prawns and cook for 2 minutes.

Turn the heat off the wok, add the bean shoots and noodles. Stir through the laksa to heat through.

Serve straight away topped with coriander, fried shallots and a wedge of lime.

Recipe by Michael Weldon

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Tomato and Nori Salad

Tomato and Nori Salad

Ingredient

600g assorted tomatoes, different colours, sizes and shapes
3 baby cucumbers, cut into half circles
1 tub bocconcini, roughly torn into bite sized pieces
1 red onion, sliced thinly and soaked in iced water
2 nori sheets, toasted over a flame until crisp
1 bunch basil, leaves picked
2 tbs Red Island extra virgin olive oil
Sea salt flakes and cracked pepper for seasoning

Method

Cut the tomatoes into different shape chunks that are all bite-sized. Add into a large bowl with the cucumbers. Season with sea salt and then mix together to evenly combine.

Leave them to sit for 10 minutes. The salt will pull liquid from the tomatoes at this step, this liquid we will then use to flavour the dressing.

Add the bocconcini, drained red onion, a drizzle of extra virgin olive oil, half the basil leaves and a few turns of black pepper. Gently toss until all the ingredients are evenly coated in the olive oil and tomato liquid.

Plate up on a platter, pouring any extra tomato juice dressing over the top. Scatter the remaining basil and crush the toasted nori over the top.

Recipe by Michael Weldon

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Cambodian Beef Skewers with Carrot and Lime Dressing

Cambodian Beef Skewers with Carrot and Lime Dressing

Ingredient

800g Graze beef rump steak, sliced into strips or cubes
1 lemongrass stalk, roughly chopped
1 tablespoon fresh ginger, peeled, roughly chopped
2 cloves garlic, peeled
¼ cup fish sauce
2 tablespoons honey
1 teaspoon ground turmeric
½ bunch coriander, roots and leaves separated
2 tablespoons Red Island olive oil
¼ cup roasted peanuts, crushed 
1 Butter lettuce, washed, leaves separated
2 carrots, peeled, shredded into noodles on a toothed peeler

Lime Dressing:
Juice of 2 limes
1 tablespoon water
1 teaspoon ground black pepper
1 teaspoon fish sauce

Method

Place the lemongrass, ginger, garlic, fish sauce, honey, turmeric coriander roots and oil the jug of a stick blender. Blitz until you have a rough paste.

Trim and slice the rump steak into thin strips and place into a bowl along with the lemongrass paste.

Thread the beef strips onto wooden skewers and grill for 2 minutes each side, or until cooked through.

Place the skewers onto a serving platter along with the lettuce leaves, shredded carrot, coriander sprigs and lime dressing. Scatter the crushed peanuts over the skewers and serve warm.

Recipe by Courtney Roulston

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Chicken Silverbeet Dolmathes

Chicken Silverbeet Dolmathes

Ingredient

3 bunches of Silverbeet
1/2 cup finely chopped dill
1/4 cup finely chopped fresh parsley
4 tablespoons finely chopped mint
1 red onion finely chopped
3 garlic cloves finely chopped
2 ripe tomatoes diced
1/2 cup basmati rice
250g lean Duck mince (if not available, can use chicken or turkey)
1/2 cup Red Island olive oil
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 cup lemon juice

Method

Bring a large pot of water to boil. Fill another bowl with cold ice water. Trim off the tough stalky base off each silverbeet leaf.

Add silverbeet to gently simmering boiled water and cook until tenderised.

Remove the leaves, and transfer to the cold water. Remove, strain and lay flat on a plate. Blanch all your leaves, until you have a plate with Chard layered out on top of each other. Blanch grape leaves for 5 minutes, rinse in cold water. Set aside.

Set a large saucepan over medium heat and heat 1/4 cup olive oil.

Add the mince, and stir when the meat has begun to cook on the side touching the pan. Stir, and allow to brown.

Add the onions and garlic stirring until they have softened. Make sure there are no clumps in the mince.

Add your spices, herbs, tomatoes and rice and continue cooking until onion is translucent.

Lay a silverbeet leaf on your work surface. Place a tablespoon of filling in the middle. Fold each side, then roll tightly.

Line the base of a medium-sized pot with spare blanched leaves.

Place the Dolmades seam side down and arrange each one that you make – snuggly, but not overtly tight next to each other.

Pour the remainder of the olive oil over the top of the row of dolmades.

Seal your pot with a plate, bring to the boil then simmer for 30 mins.

Serve either warm, at room temperature or cool. Drizzle some lemon if you like, prior to serving.

Recipe by Phil Vakos

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Chilli Lime Squid

Chilli Lime Squid

Ingredient

2 large whole squid (if you don’t want to clean them yourself 250g squid tubes)
150g Plain Flour
1 tbs chilli flakes
½ tsp sea salt flakes, plus extra for seasoning
½ cup mayonnaise
1 tbs Dijon mustard
1 lime, juice and zest
1 tsp hot sauce
150g Chinese cabbage, finely shredded
1 red onion, thinly sliced
2 radishes, thinly sliced
1 tbs sesame oil
1 tbs rice wine vinegar
Oil for deep frying

Method

Gut the squid, clean off the membrane and any guts. Trim the squid open into one large sheet, scrape out any remaining guts. Crosshatch by cutting halfway into the squid but not the entire way through. Cut the other way to make a diamond pattern.

In a bowl combine the flour, chilli flakes, sea salt and lime zest, mix through evenly

Heat oil to 180 deg C.

Dust the squid in flour and ensure to tap off any extra flour. Drop the squid into oil and fry in batches until golden and crunchy, season with salt as soon as the squid comes out of the oil. Repeat the process until cooked.

In a bowl mix together the mayo, Dijon mustard, lime juice and hot sauce.

In a bowl combine the cabbage, onion, radish, sesame oil, vinegar and a pinch of salt, mix together.

Serve Squid with the mayo on the side.

Recipe by Michael Weldon

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