Classic Chuck Steak Cheese Burger and Mushroom Cheese Burger

Classic Chuck Steak Cheese Burger and Mushroom Cheese Burger

Ingredient

Classic Chuck Steak Cheese Burger
600 Chuck Steak, diced
4 Coles Brioche Style Buns
4 Slices Dairylea Burger Cheese
1 brown onion, 1/2 sliced thinly & ½ finely diced or grated
2 pickles, sliced
½ cup mayo
¼ cup ketchup
2tbs American mustard
1tsp hot sauce
2tbs dill pickle juice
1tsp smoked paprika
1tbs garlic powder
Sea Salt

Best Ever Mushroom Cheese Burger
4 slices of Burger Cheese
4 large flat mushrooms, stalk removed
½ cup plain flour
2 eggs, whisked
½ cup Panko crumbs
Red Island extra virgin olive oil for frying
4 Brioche buns
Oak lettuce to serve
Burger sauce

Method

Classic Chuck Steak Cheese Burger
Add the chuck to a food processor and chop with the pulse button until the mixture comes together and looks diced/minced. Add a pinch of salt and pulse once more.

In a small bowl combine the ½ diced onion, may, ketchup, mustard, hot sauce, pickle juice, paprika and garlic powder, mix together until smooth.

Divide the meat into 4 and make into patties, pressing thin.

Heat a frypan until smoked and cook the burgers cut side down until golden and toasted. Remove and brush out the pan.

Add the burgers to the pan and press each down with a spatula for 10-15 seconds. Cook halfway then flip. Top each burger with sliced onions and 2 slices of cheese. Cook until the patty is cooked and the cheese has melted.

Build your Cheese Burgers; bottom bun first, topped with sauce, then burger that has onions and melted cheese on it. Add the pickles and finish with the top bun spread with sauce. Then eat it!

Best Ever Mushroom Cheese Burger
Fold the cheese into quarters and place in the centre of the mushrooms. Dust with flour, coat with egg and coat in panko crumbs.

Heat extra virgin olive oil to 180c. Fry the mushroom until golden brown all over. Drain mushroom on a paper towel-lined plate and season with sea salt flakes.

In a dry pan, grill the cut side of the brioche buns.

Stack the burger and enjoy!

Recipe by Michael Weldon

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Peach Baklava Galette with Sour Cream Pastry

Peach Baklava Galette with Sour Cream Pastry

Ingredient

Pastry
185g plain flour, plus extra for dusting
¼ teaspoon baking powder
120g salted butter, cold, cut into cubes
90g sour cream, cold, cut into cubes

Baklava Filling
¼ cup walnuts, blitzed into crumbs
¼ cup pistachio nuts, blitzed into crumbs 
50 caster sugar
1 tablespoon plain flour
1 teaspoon cinnamon

Top Filling
4 large yellow peaches, sliced

Glaze
1 egg
1 tbs demerara sugar
Vanilla ice cream, yoghurt or double cream to serve

Method

Pastry
To make the pastry, place the flour, baking powder and butter into a food processor and blitz for 30 seconds or until the mixture looks like breadcrumbs. Add in the cream cheese and pulse again to form crumbs, then add in the cream and pulse until the mixture comes together into a dough.

Tip out onto a lightly floured work surface and press into a disc. Wrap the dough in cling film and set aside in the fridge for 2 hours to rest.

Preheat the oven to 200 degrees. Mix together the baklava base ingredients in a small bowl and toss to combine.

Remove the pastry from the fridge and roll out onto a lightly floured work surface and roll into a rough 40cm circle around 3-4mm thick.

Carefully transfer the pastry to a large lined oven tray and sprinkle the pastry with half the baklava mixture leaving a 5cm border on the outside.

Fan the peaches over the baklava mixture and carefully fold the pastry border up and around the filling. Brush the egg mixture all around the outside of the pastry and sprinkle with demerara sugar.

Bake for 40 minutes, or until the pastry is golden. Remove from the oven and set aside to cool slightly before serving with cream or vanilla ice cream.

Recipe by Courtney Roulston

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Charred Broccoli Salad with Broccoli Stem Dressing

Charred Broccoli Salad with Broccoli Stem Dressing

Ingredient

1 head of broccoli
1 lemon
100g yogurt
2 tbs Red Island olive oil
Half a clove garlic
1 handful mint
1 handful parsley
1 shallot peeled
2 anchovies
1 green apple
60g parmesan (grated on a micro plane)
60g roasted bread trimmings
1 tbs roasted chopped almonds

Method

Fry the bread scraps in extra virgin olive oil until golden and crispy.

Slice the broccoli into quarters and season the broccoli with salt and a little extra virgin olive oil and chargrill for 4 - 5 minutes.

Slice the stalks of 1 of the heads of broccoli, cool slightly and place in a liquidiser. Add the anchovies, garlic, half of the herbs, yogurt, a little lemon juice, olive oil, salt and pepper.

Cut the apple into matchsticks.

Roughly chop the remaining broccoli.

In a large mixing bowl, add in the broccoli, apple, almonds, herbs and broccoli cream, season with salt and pepper, top with the croutons and the rest of the parmesan.

Recipe by Andy Allen

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Fusilli Alla Vodka with Basil, Chilli and Parmesan

Fusilli Alla Vodka with Basil, Chilli and Parmesan

Ingredient

¼ cup Red Island extra virgin olive oil
½ shallot, finely chopped
1 small garlic clove, finely grated 
½ cup (115g) tomato paste 
2 tbs vodka 
1 cup (240g) heavy cream
1 tsp chilli flakes 
Sea salt flakes and cracked black pepper for seasoning
2 tbs unsalted butter
¼ cup chopped fresh basil
30g parmesan, finely grated plus extra for serving 

Method

Finely chop the shallots and garlic. Place the shallots into a cold pan and add the oil and season with salt. Over a low-medium heat, cook the shallots, stirring occasionally until they turn translucent and soft, roughly about 5-10 minutes.

Add the garlic and cook for another 2 minutes, but make sure it doesn't turn black, otherwise, it is burnt and will be bitter and you'll have to start all again. Add tomato paste and cook, stirring occasionally, until the paste is brick red and starts to caramelise. This should take about 5 minutes.

Add vodka and cook, stirring constantly, until liquid is mostly evaporated, about 2 minutes. Add cream and red pepper flakes and stir until well blended. Season with salt and pepper, then remove from heat.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Add pasta to a skillet with sauce along with butter and ½ cup pasta cooking liquid.

Cook over medium-low heat, stirring constantly and adding more pasta cooking liquid if needed until the butter has melted and a thick, glossy sauce has formed. This should take about 2 minutes.

Season with salt and pepper and add parmesan, tossing to coat. Top with basil and extra parmesan and chilli flakes if you’d like.

Recipe by Luca Sbardella

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Oyster And Prawn Po Boy With Homemade Potato Chips

Oyster And Prawn Po Boy With Homemade Potato Chips

Ingredient

12 oysters, shucked
12 green prawns, peeled, tail intact
1 cup plain flour, plus extra for dusting
1 cup sparkling water, chilled
A handful of ice cubes
1 rustic baguette
½ iceberg lettuce, shredded
½ cup mayonnaise
½ cup Jalna greek yoghurt
1 tbs diced pickled onion
1 tbs pickled onion liquid
1 tbs Dijon mustard
1 garlic clove, finely grated
1 tsp cayenne pepper
4 large white potatoes, sliced thin on a mandolin
Sea salt flakes
Red Island extra virgin olive oil

Method

Heat the olive to 180c

In a large bowl rinse the sliced potatoes in cold water. Change the water 3 times. Then strain and dry in a salad spinner.

Cook the potatoes in batches in olive until crispy fried. Remove from the oil, drain on paper towel and season with salt. Repeat the process until all the chips are fried.

In a bowl mix together the mayonnaise, yoghurt, pickled onion, pickled onion liquid, Dijon mustard, garlic, cayenne and smoked paprika.

In a bowl, combine the flour, a pinch of salt and the sparkling water. Whisk together until smooth and just combined. Add a few ice cubes to the batter to keep it cold.

Dust the prawns and oysters in the extra flour then drop into the batter. Fry in the hot oil in batches until crispy and lightly golden. Repeat the process until all are fried.

Build the Po Boy with a thick layer of the remoulade, top that with the shredded lettuce. Add the oysters and prawns and top with more remoulade and the top bun.

Recipe by Michael Weldon

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Whole Roast Pumpkin Pie With Vegan Cashew Cream Dressing

Whole Roast Pumpkin Pie With Vegan Cashew Cream Dressing

Ingredient

1 medium sized whole Jap pumpkin
3 tablespoons Red Island olive oil
Sea salt to taste
1 teaspoon ground cumin
1 teaspoon ground sumac to serve
¼ bunch flat leaf parsley, leaves picked

Cashew Cream:
1 cup raw unsalted cashews
¼ cup lemon juice
1 small clove garlic, peeled
2 teaspoons pure maple syrup

Method

Heat the oven to 190 degrees.

Place the cashews into a bowl and cover with warm water and leave to soak for 45 minutes.

Cut the pumpkin in half horizontally and scrape out the seeds with a spoon. Place the two halves of pumpkin onto a lined oven tray and drizzle with 2 tablespoons of oil and season with sea salt.

Place the pumpkin seeds into a sieve and rinse thoroughly to remove the sticky coating. Pat dry and place the seeds onto a separate lined oven tray and rub with remaining oil and ground cumin.

Roast the pumpkin and seeds for 35-40 minutes, or until the pumpkin is cooked through and slightly coloured and the seeds are crisp. Remove from the oven and allow to cool before placing pumpkin onto a serving platter and slice into 6-8 thick wedges.

Drain the cashews and place them into a high-powered blender. Add in ¾ cup fresh water, lemon juice, garlic, tahini, maple and a pinch of sea salt. Blitz until smooth and thick.

Drizzle the cashew cream over the sliced pumpkin and scatter over roasted seeds, sumac and parsley just before serving.

Recipe by Courtney Roulston

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Salmon and Prawn in Baked Paper

Salmon and Prawn in Baked Paper

Ingredient

2 Salmon steaks
6 green Prawns, peeled and cleaned
1 lemon, sliced thinly plus extra for garnishing
1 bunch of Dill
1 bunch of Chives
1 bunch of Tarragon
50g Butter, diced
50mls white wine
Sea Salt
Red Island olive oil

Method

Preheat an oven to 180c.

Lay out a piece of baking paper. Place the salmon onto the paper, add the mussels. Top the salmon with lemon slices, dill sprigs, diced butter and a pinch of salt. Fold the paper over and crimp the sides until almost closed, add the white wine and close up the parcel. Place into the oven and bake for 10-12 minutes.

In a bowl combine the butter, orange zest, fennel seeds and a pinch of salt. Mix together until the flavourings are even combined. Place the butter onto the cling wrap and roll into a log. Place into the fridge to chill. Once chilled cut into coins.

In a pot of salted boiling water blanch the asparagus for 3-4 minutes. Then remove from the heat and place onto a serving plate. Place the butter coins on top and allow to melt.

Once the seafood is cooked serve in the paper bag and tear open just before eating. Serve the asparagus on the side.

Recipe by Michael Weldon

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Roasted Cabbage With Green Tahini, Pomegranate & Herbs

Roasted Cabbage With Green Tahini, Pomegranate & Herbs

Ingredient

Half a small cabbage - cut into 3 wedges
1tbs Red Island extra virgin olive oil
Salt and pepper

Green Tahini:
1 cup tahini
1 bunch flat leaf parsley - leaves picked
1 bunch coriander, washed and roughly chopped
1 garlic clove - peeled
Juice of 1 lemon
1/2 cup Red Island extra virgin olive oil
1tsp cumin powder
Salt and pepper to taste

Herbs to Garnish:
1/2 bunch parsley, leaves picked and roughly chopped
1/2 bunch mint, leaves picked and roughly chopped
1/2 bunch coriander, washed and roughly chopped
1/2 pomegranate - seeds removed

Method

Turn your oven up to 220 degrees.

Place a large non-stick pan over a high heat. While the pan is heating, season both sides of the cabbage wedges with a generous amount of salt and pepper.

Place the cabbage into the pan and cook for 5 minutes on high. You want to get some good colour onto the cabbage. Charred cabbage is tasty cabbage.

Turn the cabbage over and repeat the process on the other side. Next, transfer the cabbage into the oven and cook at 220 degrees for 25 minutes. The cabbage will start to soften and become tender.

Green Tahini
For the green tahini, place all of the ingredients into a blender and blitz on high for 20 seconds until smooth.

Place the cabbage wedges onto your serving plate, spoon over a generous amount of the green tahini, and garnish with chopped herbs and pomegranate.

Recipe by Andy Allen

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Mexican Grilled Chicken Salad With Coriander Yoghurt

Mexican Grilled Chicken Salad With Coriander Yoghurt

Ingredient

2 chicken breasts
1 cos lettuce, sliced
1 red onion, sliced
1 cucumber, sliced
1 pack of 90 second quinoa
1 avocado, diced
4 Corn Tortilla, sliced into strips
1tbs smoked paprika
1/4cup Pickled Jalapeños

Dressing
100g yoghurt
2 tbs Red Island olive oil
1tbs hot sauce
1 bunch of coriander, leaves picked, reserve some to garnish
1 lime
Sea salt
Olive oil

Method

Pre-heat an oven to 180c. Drizzle chicken with oil and season with salt.

Roast chicken breasts until cooked through (should take 10- 12 minutes). Allow to cool completely and dice.

Add the yoghurt, olive oil, hot sauce and coriander in a bowl and blend with a stick blender until smooth.

In a saucepan of hot oil. fry the tortillas until crunchy, strain and dry on paper towel. Season with salt and paprika.

Combine salad ingredients and the chicken in a bowl, mix together.

Add the dressing and mix the salad until everything is evenly coated.

Garnish with coriander, corn chips and lime.

Recipe by Michael Weldon

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Dad's Fish & Chips

Dad's Fish & Chips

Ingredient

4L of frying oil
750g flathead fillets

Batter:
200g plain flour
100g rice flour
30g salt
15g cracked pepper
375ml beer

Tartare:
200g whole egg mayonnaise
1/2 long Thai chilli, deseeded and finely diced
1 eschalot, finely diced
1 tbs baby capers, finely chopped
4 cornichons, finely chopped
1/3 bunch of dill, roughly chopped
1/3 bunch parsley, leaves removed and finely chopped
Zest and juice of 1 lemon
Salt and pepper to taste

Method

For me, I like to make my tartare well in advance. Once you’ve done all of your knife work, place the ingredients into a mixing bowl and mix together. The mayonnaise should only bind everything together. Place in the fridge until you’re ready to serve.

Preheat your oil in a deep fryer to 180 degrees

For the batter, place the plain flour, rice flour and salt and pepper into a large mixing bowl.

Give the flours a good mix together. Slowly start to add the beer until the batter starts to come together. You’re looking for the consistency of thin paint.

Dodge the flathead fillets through the batter until they’re well coated. Let the excess batter drip from the fillet and then transfer the fish to the hot oil. Continue the process until all of the fish is in the oil.

Depending on the size of the fish, cook for around 5 minutes. The batter should be golden and crispy and the fish should be just cooked through.

Season the fish with salt as soon as it comes out of the hot oil and serve alongside the tartare sauce.

Recipe by Andy Allen

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Roasted Mixed Mushrooms

Roasted Mixed Mushrooms

Ingredient

Bread Sauce:
70g toasted almonds
2 garlic cloves, peeled
140ml Red Island extra virgin olive oil
60ml white wine vinegar
300g old sourdough
Milk to cover

Mixed Mushrooms:
2 tbs Red Island extra virgin olive oil
300g button mushrooms, roughly sliced
100g oyster mushrooms, halved
1 punnet enoki mushrooms, roots removed
100g Shitake mushrooms, quartered
1/2 bunch parsley, washed, leaves picked and roughly chopped
Juice of 1 lemon
Salt and pepper to taste
1 tbs toasted sesame seeds

Method

For the bread sauce, rip the bread into large chucks, place in a large bowl and cover with milk and let the bread soak for half an hour.

Drain the bread from the excess milk but do not squeeze any of the milk from the bread.

Place the almonds, garlic cloves and olive oil into a blender and blitz on high until the almonds have broken up.

Add the bread and white wine vinegar and continue to blend until you get your desired consistency.

Season with salt and pepper.

For the mushrooms, place a large pan over a high heat.

Add in the olive oil and mixed mushrooms. Sauce down for 5 minutes or until the mushrooms are just cooked.

Before you take them off the heat, add in the chopped parsley, lemon juice and season with salt and pepper.

To plate, serve the mushrooms on top of the bread sauce and then sprinkle over the toasted sesame seeds.

Recipe by Andy Allen

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Herb Crusted Lamb Racks With 3 Sauces

Herb Crusted Lamb Racks With 3 Sauces

Ingredient

2 Lamb Racks, 6 points
½ bunch parsley, chopped
4 thyme sprigs, picked
1 garlic clove, grated
1 lemon, juice and zest
60g bread crumbs
2tbs Red Island olive oil
100g yoghurt
1 garlic clove
1tbs cumin powder
1 bunch parsley
1tbs Dijon mustard
2tbs Olive oil
75g butter
Red Island Olive oil
Sea salt

Method

Heat an oven to 160c.

In a bowl combine the parsley, thyme, garlic, lemon zest, bread crumbs, 2tbs olive oil and a pinch of salt, mix together until combined. It should be slightly sticky.

Press the bread crumb mixture onto the top of lamb racks in an even layer. Place on a tray into the oven until the lamb is cooked through and the bread crumbs are golden brown.

in a bowl mix together the yoghurt, garlic clove, cumin, a drizzle of olive oil and a pinch of salt.

In a jug blend together parsley, Dijon, olive oil, half the lemon juice and a pinch of salt.

In a small saucepan cook the butter until it browns, once brown add the remaining lemon juice and a pinch of salt.

To serve start with the yoghurt on the bottom of a platter, top with the green sauce. Layer on the lamb and top with the burnt butter.

Recipe by Michael Weldon

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Rhubarb Rizogalo

Rhubarb Rizogalo

Ingredient

1 punnet of fresh strawberries
1⁄2 cup arborio rice

2 cups of milk

2 tbs caster sugar
1 vanilla bean, split lengthways

75g caster sugar

1 bunch rhubarb, trimmed, washed and cut into 7 cm lengths
250ml thickened cream

1 tsp ground cardamom

1 tbs unsalted butter
Roughly chopped pistachios to serve

Method

To prepare the baked rhubarb, add butter to a medium based pan, add diced Rhubarb and cook slowly on a medium heat until tender. Add the caster sugar and stir through until sugar is dissolved and set aside.

Wash rice in a strainer until the water running through rice comes out clear, so all starch is removed. Add milk, vanilla bean and rice to a medium saucepan and cook slowly until rice is tender.

Add 75g sugar, cardamom and cream, then stir until sugar is dissolved. Set aside for 30 mins.

Serve the warm rice pudding topped with rhubarb and strawberries and scattered with a few pistachios.

Recipe by Philip Vakos

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Roasted Beetroot With Pearl Barley And Spiced Yoghurt

Roasted Beetroot With Pearl Barley And Spiced Yoghurt

Ingredient

Labneh:
500g Jalna natural yogurt
300ml Red Island extra virgin olive oil
1 long Thai chilli, roughly sliced
2 cloves of garlic, crushed
2 sticks of rosemary
1/2 lemon, zest removed with a peeler

½ tsp garam marsala
orange zest
½ cup yoghurt

Salad mix:
2 bunches baby purple beets
200g whole grain farro
1 head of radicchio
1 bunch flat leaf parsley - leaves picked
50g peeled and toasted pistachio nuts
50 g pomegranate seeds
Salt and pepper to taste

Dressing:
1.5 tsp dijon mustard
Zest of 1 lemon
1 garlic clove, finely grated
30 red wine vinegar
15ml balsamic vinegar
75ml Red Island extra virgin olive oil
Salt and pepper

Method

Labneh:
Place some cheesecloth or Chux inside a sieve large enough to hold all of the yogurt.

Place the strainer on top of a bowl so that it suspended and the whey from the yogurt will drip away from the labneh. Hang the labneh overnight in the fridge.

Place the chilli, garlic, rosemary and lemon zest in a bowl and cover with the olive oil.

Using two spoons, dip them in olive oil before making quenelles of the labneh. Store them in the olive oil mixture. They will keep in the fridge for 2 weeks if they're fully submerged in the oil

Salad Mix:
Preheat your oven to 180 degrees.

Remove the stems and leaves from the beetroots, cutting them off 3cm from the base of the beets.

Place the beetroots into a roasting tray, give them a good drizzle of extra virgin olive oil and season well with salt and pepper. Roast the beets in the oven for 30 - 45 minutes until you can just pass a knife through the beetroot without resistance.

Take the beets out of the oven and once they’re cool enough to touch, wipe the skin away from the flesh with some chux or an old tea towel. Depending on the size of the beetroots you may want to cut the bigger ones in half. Leave to set aside.

Whilst the beets are in the oven, cook the farro in boiling salted water for 20 minutes.

To prepare the radicchio, remove the outer leaves and then cut the head in half. Remove the core from the head and then roughly chop into 2-3cm chunks. Wash the radicchio in cold water and set aside.

Dressing:
Place all of the ingredients into a jar and shake like crazy for 10 seconds.

To make the salad, throw the beetroots, farro, radicchio and parsley into a large mixing bowl.

Pour over a good amount of the dressing, season with salt and pepper and gently toss the salad making sure that all of the components are coated in the dressing.

Transfer the salad mix to your serving bowl and top with a few quenelles of the labneh, and handful of pistachios and pomegranate seeds.

Recipe by Andy Allen

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Butterflied Chicken With Aioli

Butterflied Chicken With Aioli

Ingredient

1 whole chicken (approximately 1.6kg)
Red Island Classic Extra Virgin Olive Oil
Sea salt flakes for seasoning
Freshly cracked black pepper for seasoning

Aioli:
Eggs
Dijon mustard
Red Island Classic Extra Virgin Olive Oil
Grilled lemons, juiced

Method

Preheat your BBQ to medium-high heat.

Begin by deboning your chicken. Place the chicken breast-side down on a clean chicken board. Starting at the backbone, work the knife along the ribcage carefully removing the meat until you reach the breastbone. Repeat for the other side before removing the entire rib cage.

Season the chicken with Red Island Extra Virgin Olive Oil, sea salt and freshly cracked black pepper before placing skin side down on the BBQ. For best results place a heavy-based pot on the cut side of the chicken while it cooks. Cook the chicken for 15-20 minutes skin side down before flipping and cooking for a further 4-5 minutes or until cooked through. Remove the chicken and allow to rest.

Meanwhile, prepare the aioli.

Serve immediately.

Recipe by Lynton Tapp

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Chorizo Baked Beans

Chorizo Baked Beans

Ingredient

2 chorizo, diced
1 large brown onion, diced
2 garlic cloves, sliced
2 celery sticks
2 tbs smoked paprika
1 tbs ground cumin
1 tbs ground coriander
5 thyme sprigs
4 dry bay leaves
1 cauliflower, cut into bite sized pieces
1 broccoli, cut into bite sized pieces
150g can broad beans, rinsed
400g can chickpeas, rinsed
400g can kidney beans, rinsed
750g tomato passata
1 bunch of parsley, chopped
Red Island extra virgin olive oil
Sourdough, sliced and toasted to serve
Grated tasty cheese to serve

Method

In a large saucepan cook the chorizo in a drizzle of olive oil until it begins to stain the olive oil. Add the onion, garlic and celery, cook for a further minute. Add the herbs and spices, cook for one more minute.

Add the cauliflower, broccoli and broad beans, cook for a few minutes until the vegetables begin to soften.

Add the bean and passata with a pinch of salt, cook until the vegetables are tender and the bean warmed through. Stir through the parsley keeping a little aside to garnish with.

Serve beans on toasted sourdough and scatter a little tasty cheese and parsley over.

Recipe by Michael Weldon

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Pork Belly Char Sui With Carrot & Ginger Salsa

Pork Belly Char Sui With Carrot & Ginger Salsa

Ingredient

8 x long pork belly strips (around 1kg)
½ teaspoon Chinese five spice powder
3 Tablespoons hoisin sauce
2 Tablespoons soy sauce
2 Tablespoons plum sauce
1 Tablespoon honey
2 teaspoons sesame oil
2 teaspoons Sriracha chilli sauce (Optional)

Carrot Salad:
4 medium carrots, peeled, grated
1 Tablespoon ginger, finely julienne
1 bunch coriander, leaves picked
2 teaspoons black sesame seeds
2 teaspoons white sesame seeds, toasted
1 tablespoon Red Island olive oil
2 teaspoons sesame oil
2 Tablespoons lemon juice
2 teaspoons maple syrup

Method

Place the pork into a bowl or a large zip lock bag. Whisk together the five-spice powder, hoisin, soy, plum, honey, sesame oil and Sriracha sauce (if using) in a bowl and pour half over the pork. Rub the marinade all over the pork and leave to marinate in the refrigerator for 1-2 hours, or overnight if time permits.

Preheat oven to 190 degrees C. (Alternatively you can use hooded BBQ). Place the pork onto a wire rack placed over the top of another tray and roast, basting occasionally with reserved marinade for 40-45 minutes, or until cooked through and sticky glazed.

Meanwhile, place the grated carrot into a large bowl and toss with the ginger, coriander, sesame seeds and a pinch of sea salt. Whisk together the olive oil, sesame oil, lemon juice and maple syrup and mix through the carrot salad.

To serve, chop the pork belly into 2cm strips and serve with the carrot salad.

Recipe by Courtney Roulston

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Tandoori Cauliflower

Tandoori Cauliflower

Ingredient

1 Cauliflower, cut into chunks
500g Greek Yoghurt
1 Pack Coles Tandoori Marinade
1 red onion, diced finely
½ bunch Coriander, chopped finely
1 tin chickpeas
150g butter
3 sprigs of curry leaf
1tsp mustard seeds
1 lemon, juice
½ bunch coriander. picked
Sea Salt

Method

Heat a grill or bbq until smoking.

Add 250g yoghurt and the tandoori marinade to a bowl, mix until evenly combined. Add the cauliflower and coat in the mixture, making all the cauliflower is well coated.

Once the grill is hot, add the cauliflower and cook until the cauliflower soft and the marinade has caramelized.

In a bowl combine the remaining yoghurt with diced red onion, chopped coriander and a pinch of salt.

In a pot melt the butter until it bubbles. Add the mustard seeds and curry leaf. Cook until the leaves are crispy. Remove from the heat and scoop out the leaves. Squeeze in the lemon juice and season with salt.

To serve spread the yoghurt on the bottom of the plate. Spread the tandoori cauliflower around the plate. Top with the mustard butter. Garnish with crispy curry leaves and coriander.

Serve with rice as a meat-free curry option or as a side packed with a little extra spice at a dinner or BBQ.

Recipe by Michael Weldon

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Grilled Barra With Salad of Green Mango, Chilli & Coriander

Grilled Barra With Salad of Green Mango, Chilli & Coriander

Ingredient

200g fillet barramundi, skin on
Red Island Extra virgin olive oil
Sea salt flakes
1 green mango, peeled and julienned
½ cup picked coriander leaves
1 stalk lemongrass, thinly sliced
4 kaffir lime leaves, finely shredded
1 large red chilli, thinly sliced

Dressing
3 long dried red chilli peppers
3 tbs caster sugar
3 tbs fish sauce
2 whole unpeeled red shallots, roasted and peeled
½ cup lime juice

Method

To make the dressing, roast the unpeeled shallots in an oven until tender. Toast the dried chillies over the gas flame until they are crisp and bright red, then set aside to cool.

Pound the chilli peppers with the sugar in a mortar and pestle until almost a powder. Add the peeled cooked shallots and pound until a uniform paste. Add the lime juice and fish sauce mix well with a spoon. Check the seasoning: it should taste hot and sour with a good caramel flavour.

Rub oil over the barramundi and season with sea salt. Heat a frying pan over medium-high heat and cook, skin side down for 3-4 minutes or until golden and crispy. Turn the fillet over and cook for a further 1-2 minutes. Remove barramundi from the pan and set aside to rest.

Meanwhile, combine the mango, coriander, lemongrass, kaffir and chilli in a medium mixing bowl and generously dress. Toss the salad to coat in dressing.

Place the barramundi on a serving plate, top with the well-tossed salad and drizzle with extra dressing.

Recipe by Lynton Tapp

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Grilled Broccoli & Miso Noodle Salad

Grilled Broccoli & Miso Noodle Salad

Ingredient

1 head of Broccoli, cut into chunks
3tbs Miso
2tbs mirin
2tbs rice vinegar
2tbs brown sugar
2tbs hot water
2tbs sesame oil
1 pack Coles Wellness Road Brown Rice Noodles with Chia
3 spring onions, sliced thinly
2 carrots, cut into matchsticks
200g Edamame, out of pod
50g pickled ginger, sliced thinly
2 Nori Sheets, toasted over a flame into crunchy
50g Sesame seeds

Method

Heat a bbq or griddle pan until it begins to smoke. Drizzle the broccoli with oil and season with salt. Add the bbq or griddle and cook until charred and cooked through.

Cook the rice noodles according to the back of packed instructions. Once cooked refresh in cold water to stop the cooking and stop the noodles sticking.

In a bowl combine the miso, mirin, rice vinegar, brown sugar, water and sesame oil, whisk until smooth.

Once the broccoli is cooked add to a bowl with the noodles, spring onion, carrots, edamame and the dressing. Mic together until everything is evenly coated in the dressing.

Serve in a large bowl. Top with pickled ginger, sesame seeds and flaked nori.

Recipe by Michael Weldon

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