Crispy Skin Roast Duck With Fennel and Apricot

Crispy Skin Roast Duck With Fennel and Apricot

Ingredient

1 Luv-a-duck Whole Duck (removed from plastic and left to dry in the fridge for 24hrs)
1 Orange, cut in half
1 head of fennel, cut into 8th
1 bottle of cider
100mls Chicken Stock
¼ cup dried apricots
4 sprigs of Thyme
2tbs brown sugar
Sea Salt
Red Island olive oil

Method

Pre-heat an oven to 200c.

Place the duck onto an oven tray skin side down. Place the orange into the duck cavity with some sea salt. Place into the oven and cook for 30 minutes. After 30 minutes turn to skin side up and cook for a further hour.

In a high sided roasting dish place the fennel, cider, chicken, stock, apricot and thyme. Place into the oven and braise for 45 minutes.

Once braised remove the fennel, keep warm, and transfer the liquid into a saucepan. Add the sugar and bring to the boil, turn to a simmer. Reduce to a thickened sauce and leave aside to serve.

To serve, carve the breast and legs from the duck. Slice the breasts and arrange onto a platter next to the braised fennel. Season with salt and dress with the sauce.

Recipe by Michael Weldon

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Green Fritters with Feta, Lemon and Dill Yoghurt

Green Fritters with Feta, Lemon and Dill Yoghurt

Ingredient

1 cup frozen baby peas, thawed
2 cups broccoli, finely chopped
3 green shallots, finely chopped
2 teaspoons lemon zest, plus wedges to serve
3 free range eggs, lightly beaten  
40ml thickened cream
1 cup self-raising flour
200g feta cheese, crumbled
1 cup (250ml) Red Island olive oil for frying
Sea salt to taste

Dill Yoghurt
1 cup thick Green Jalna yoghurt
2 Tablespoons fresh dill, finely chopped
1 tablespoon Red Island olive oil

Method

Crush the peas in a large bowl with the back of a fork into a rough mush. Add in the broccoli, shallots, lemon zest, eggs and cream until combined. Add in the flour and gently fold through the mixture along with the feta cheese until you have a thick batter. Season with a little sea salt and cracked black pepper.

Heat oil in a non-stick frying pan over a medium heat (around 160 degrees). Add heaped tablespoon-sized amounts of the mixture into the oil and cook for 2 minutes each side, or until golden, crisp and slightly puffed. Remove from the heat and place on a paper towel and season with a little sea salt.

Whisk the yoghurt and dill together in a bowl and drizzle over olive oil.

Serve the fritters warm with dill yoghurt extra lemon wedges.

Recipe by Courtney Roulston

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Asparagus Poached Eggs

Asparagus Poached Eggs

Ingredient

2 bunches of asparagus
4 Eggs
1tbs vinegar
100g butter
1 lemon
50g hazelnuts
½ bunch parsley
Sea Salt
50g goats cheese
2 slices of Sour Dough toast

Method

In a 180c oven roast the hazelnuts. Once roasted remove and rub between a clean tea towel. Keep rubbing until the brown skins come off, then roughly chop the hazelnuts.

Bring a large pot of water to the simmer. Add a pinch of salt and the vinegar.  Crack an egg into a tea strainer and strain off the thin egg white. Drop into a glass or cup. Repeat the process with all the eggs. Drop into the water and cook for 2-3 minutes until the egg is poached to your liking. Once cooked strain and dry on a tea towel.

Heat a griddle pan until smoking. Dress the asparagus in oil and a pinch of salt, add to the griddle and cook until cooked through.

In a frypan, melt the butter until it begins to colour. Add the hazelnuts and toss through the butter. Add a squeeze of juice and a pinch of salt.

Place the asparagus on the toast top with the crumbled goats cheese. Drizzle over the hazelnut burnt butter.

Recipe by Michael Weldon

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Yoghurt Panna Cotta, Coconut Short Bread and Summer Fruits

Yoghurt Panna Cotta, Coconut Short Bread and Summer Fruits

Ingredient

500g Yoghurt
300ml Cream
150g Caster sugar
4 Leaves Gelatine leaves
1 cup Plain flour
1 cup Rice flour
250g Butter, diced
½ cup desiccated Coconut
½ cup caster sugar.
2 Lime, zest and juice
2 Mango, diced
2 kiwifruit, diced
Brown sugar
Shaved coconut

Method

In a saucepan heat the yoghurt, cream and sugar. Cook until the sugar is melted and the mixture doesn’t melt.

In a bowl of ice water bloom the gelatine. Once bloomed squeeze dry. Add the gelatine to the warm liquid and stir in until melted. Pour into moulds to and place into the fridge to set.

In a mixing bowl combine butter, flour, rice flour and desiccated coconut. Rub the butter between your fingers until you get a crumble texture. Spread on a tray and bake at 160deg c for 20-25 minutes until lightly golden and set. Once cooked cook completely.

In a small saucepan add 1 mango, the lime zest and brown sugar. Cook over a medium heat very gently until the sugar melts. Remove and blend it until smooth. Allow to cool.

To build turn out a panna cotta, add a layer of the shortbread crumbled, top with the fruit and mango sauce. Garnish with shaved coconut.

Recipe by Michael Weldon

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Perfect Green Melon Salad

Perfect Green Melon Salad

Ingredient

½ small red onion, thinly sliced
1.5 cups Jalna Greek yoghurt
Zest and juice of 1 line, plus extra to serve
1 tablespoon honey, plus extra to serve
¼ bunch round mint, leaves picked, thinly sliced
1 long red chilli, finely sliced 
Sea salt & cracked black pepper to taste
1 topless ripe pineapple, cut into 1 inch chunks
¼ medium watermelon, sliced into 1 inch chunks
½ rockmelon or honeydew, sliced into 1 inch chunks
2 tablespoons Red Island olive oil

Method

Place the sliced onion into a bowl of iced water and set aside for 15 minutes.

Mix together the yoghurt, lime zest and juice, honey and a pinch of sea salt.

Place the mint, chilli, pepper, pineapple, watermelon and melon into a large bowl. Drizzle with olive oil and gently toss.

Pour the melon salad onto a large serving platter and place a dollop of lime yoghurt on the side. Drain the onion from the water and scatter over the top of the salad. Garnish with extra mint leaves and a drizzle of honey.

Recipe by Courtney Roulston

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Black Pepper Beef Egg Noodles

Black Pepper Beef Egg Noodles

Ingredient

600g Coles chuck steak, thinly sliced
3 tbs oyster sauce
2 tbs Shaoxing wine
2 tbs Coles Cracked Black Pepper, plus extra for garnish
6 garlic cloves, finely grated
1 tbs soy sauce
1 tbs sesame oil
1 tbs Coles Cornflour
1 tsp Coles Caster Sugar
1 brown onion, cut into petals
2 garlic cloves, sliced
2 spring onions, cut into 2cm pieces white and green parts separated
1 green capsicum, diced
2 bok choy, cut into strips
300g thin egg noodles

Method

In a large bowl combine the steak, oyster sauce, Shaoxing wine, black pepper, garlic, soy sauce, sesame oil, potato flour and sugar, mix together making sure to coat the beef with all the other ingredients. Leave to marinate for an hour.

Heat a wok until smoking, add the beef and stir fry until brown all over and almost cooked through. Add the onion, spring onion whites, capsicum and stir fry for 1- 2 minutes until the onion starts to change colour. Add the bok choy and stir fry for a further minute.

Add the noodles with ½ of water and stir through the wok so everything is evenly mixed. Cook until the noodles are warmed through.

Serve straight away topped with more black pepper and the spring onion tops.

Recipe by Michael Weldon

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Crusted Lamb Chops with Broad Bean and Mint Yoghurt

Crusted Lamb Chops with Broad Bean and Mint Yoghurt

Ingredient

8 loin lamb chops
Red Island Extra Virgin Olive Oil
1 tbsp chilli flakes
3 tsp fennel seeds
2 tsp coriander seeds
3 tsp cumin seeds
Sea salt and freshly cracked black pepper
½ cup Jalna Greek style yoghurt
½ cup of blanched and peeled broad beans
Handful of fresh mint leaves
Fresh lemon juice
1 head of fresh coz

Method

In a small non-stick pan toast the fennel seeds, coriander seeds, cumin seeds and black pepper for 2-3 minutes until they are aromatic and the rawness has been cooked out. Transfer these spices along with the mint leaves, chilli flakes and salt to a mortar and pestle and pound to a coarse rub.

Add the spices to the lamb chops and rub the spices all over. If you have the time, it is best to allow these chops to marinate for at least 30 minutes (or up to overnight).

Preheat a large frying pan over high heat and add a good drizzle of olive oil before cooking the lamb chops off in batches until your liking of rareness.

Meanwhile, roughly chop the broad bean and mint before adding to a small bowl and adding a good drizzle of Red Island Extra Virgin Olive Oil, juice of a lemon before seasoning with sea salt and freshly cracked black pepper. To a small serving bowl add the yoghurt before drizzling with the broad bean and mint mix.

Serve the chops alongside the yoghurt and broad beans with some fresh cos leaves and enjoy.

Recipe by Lynton Tapp

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Fennel And Anchovie Tart

Fennel And Anchovie Tart

Ingredient

2 sheets of puff pastry
2 tbs Red Island extra virgin olive oil
1 large fennel bulb, top removed and thinly sliced
1 large brown onion, diced
3 garlic cloves, finely sliced
10 anchovy fillets, roughly sliced
Salt and pepper to taste
1 bunch dill, roughly chopped
1 lemon, zest finely grated

Method

Preheat the oven to 190 degrees.

Place the pastry sheets on a large, non-stick baking tray.

Place a large frying pan over medium to high heat. Heat the olive oil in the pan and once it’s hot, throw in the fennel, brown onion, garlic and anchovy.

Sweat the mix down for 10 minutes until the fennel starts to slightly caramelise and soften. Season with salt and pepper, then remove the mix from the pan and set aside to cool.

Spoon the fennel mixture onto the pastry sheets, leaving a 1.5cm border around the edges of the pastry sheet. Brush the pastry edges with egg wash, before putting the tart into the oven. Bake in the oven for 15-20 minutes, or until the pastry is golden and flakey.

Scatter the chopped dill and lemon zest over the tart before serving.

Recipe by Andy Allen

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Parsnip Cardamom Cake

Parsnip Cardamom Cake

Ingredients

2 cups self-raising flour
1.5 cups brown sugar
1 cup grated parsnip
1 cup grated carrot
Pinch sea salt
¾ cup chopped pistachio nuts, plus extra for garnish
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
1 tablespoon orange zest
1 cup Red Island light extra virgin olive oil
4 free range eggs

Labneh icing:
750g Jalna Greek yoghurt
100ml pure maple syrup, plus extra for drizzling
1 teaspoon vanilla bean paste

Method

To make the labneh icing, place a piece of clean muslin cloth, or clean Chux cloth inside a large sieve or strainer. Scoop the yoghurt into the cloth and fold over the top to cover. Place the sieve inside a larger bowl so the liquid that will drain out of yoghurt can sit in the bottom.

Leave in the refrigerator overnight.

Pre-heat oven to 180 degrees. Grease and line the base of a 25cm cake pan.

Combine the flour, brown sugar, parsnip, carrot, salt, pistachio, cinnamon, cardamom, and zest in a large bowl.

Whisk the oil and eggs in a separate bowl and add to the flour mixture and stir to combine.

Pour the batter into prepared cake tin and bake for 45 minutes, or until a skewer inserted into the center comes out cleanly. Cool in the pan for 5 minutes before placing onto a wire rack to completely cool.

Meanwhile, remove the drained yoghurt from the cloth and place into a bowl. Whisk in the maple and vanilla before spreading over the top of the cooled cake. Garnish with extra pistachio nuts and maple syrup before slicing.

Recipe by Courtney Roulston

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Lamb Cutlets With Broccoli & Pistachio Couscous

Lamb Cutlets With Broccoli & Pistachio Couscous

Ingredient

12 lamb cutlets
1 tsp ground cumin
1 tsp allspice
Red Island Olive oil for drizzling
1 broccoli, florets
Sea salt and pepper to taste
1 cup Jalna Greek yoghurt to serve

Couscous
1 cup Coles couscous
½ bunch flat leaf parsley, chopped, plus extra to serve
3 green spring onions/scallions, sliced
juice and zest of 1 lemon, plus extra wedges to serve
2 teaspoons maple syrup
½ cup pistachio nuts, chopped, plus extra to serve

Method

Place the cutlets into a bowl along with the spices and sea salt. Using clean hands mix well to coat.

Place the couscous into a large bowl and rub a little oil into the grains to coat the outside. Pour over the hot water and stir until dissolved. Cover and leave to stand for 10 minutes before fluffing up grains with a fork.

Heat a BBQ plate over a medium heat. Drizzle the cutlets with oil and grill, turning occasionally for 6-8 minutes, or until cooked through. Transfer broccoli to a chopping board and roughly chop. Add the broccoli, parsley, spring onion and pistachio nuts to the couscous.

Mix the lemon juice, zest, maple syrup and a little oil, pepper and salt together and pour over the couscous.

Place the couscous onto a large serving platter and top with the cutlets, yoghurt, pistachio nuts, parsley and lemon wedges.

Recipe by Courtney Roulston

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Brisket Toastie With Kraut, Mustard, Mayo & Smoked Cheddar

Brisket Toastie With Kraut, Mustard, Mayo & Smoked Cheddar

Ingredient

8 slices sourdough
Leftover brisket from Beef Brisket Tacos - finely sliced
1/4 cup seeded mustard
1/4 cup whole egg mayonnaise
100g smoked cheddar - grated
Salt and pepper
1 cup purple sauerkraut
50g melted butter

Method

Look , we’re making a toasted sandwich here. Spread the seeded mustard and mayonnaise on the slices of sourdough. Then a layer of brisket, followed by sauerkraut followed by smoked cheddar. Don’t forget to season with salt and pepper.

The only tip I’ll give you is to paint the outsides of the tout with melted butter, before the sandwich goes on the grill or in the toastie machine.

Recipe by Andy Allen

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BBQ Vietnamese Beef Bahn Mi

BBQ Vietnamese Beef Bahn Mi

Ingredient

2 x long Coles baguettes, split down the middle

Beef
2 x 300g Coles Graze beef (rump or fillet), trimmed, thinly sliced 
1 Tablespoon fish sauce
1 Tablespoon Coles honey 
1/2 lemongrass stalk, finely chopped 
1 clove garlic, crushed 
2 teaspoons sesame oil 

Pickled Carrot
2 large carrots, peeled & shredded or into noodles  
2 teaspoons Coles Sea Salt Flakes 
1/2 cup white vinegar 
1/3 cup Coles white sugar 

Fillings
100g liver pate
1/2 cup Kewpie mayo
2 teaspoons Sriracha chilli sauce (optional) 
2 large Lebanese cucumbers, sliced 
2 spring onions, sliced 
1/2 bunch coriander, leaves picked 
1 long red chilli, thinly sliced 
1/3 cup Coles Crushed Peanuts, to serve

Method

For the pickled carrots, rub the salt into the carrots in a bowl and set aside for 10 minutes. Squeeze any excess liquid that the salt has drawn from the carrots and discard. Mix the vinegar and sugar into the carrot and set aside.

Mix all beef and marinade ingredients together & set aside for 10 minutes.

Heat BBQ or non-stick frying pan to medium/high heat and cook the beef for 3-4 minutes, or until cooked through and fragrant.

Drain the carrot from the pickling liquid.

Slice baguette & spread with pate, mayonnaise and Sriracha sauce, if using. Add in the cucumber, pickled carrot, shallots, beef, coriander, chilli and fried Peanuts.

Slice into 15cm long Bahn Mi and serve.

Recipe by Courtney Roulston

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Potato Rosti With Oven Baked Rainbow Trout, Creme Fraiche, Butter Lettuce, Radish And Dill

Potato Rosti With Oven Baked Rainbow Trout, Creme Fraiche, Butter Lettuce, Radish And Dill

Ingredient

1kg Desiree potatoes, peeled
100g salted butter
50ml Red Island olive oil
2 whole 300-350g rainbow trout
120g crème fraiche
½ bunch dill, picked
1 lemon, zest and juice

Butter Lettuce, Radish And Dill Salad
1 butter lettuce, washed and picked
4 red radish, thinly sliced
½ bunch dill, picked
1 lemon, juice
2tblsp Red Island olive oil
Salt and pepper

Method

Preheat your oven to 200 degrees.

Boil the potatoes whole in heavily salted water until they are ¾ cooked. Put aside and let them cool for 5mins. Take a grater and grate the potatoes on the finest setting.

Take a large heavyset frying pan and place on high heat. Add the butter and olive oil. Take all of the potato mix, and press it into the frying pan, making a large round disc. Season with salt and pepper and cook it for 10mins until it’s golden on the underside and around the edges.

To finish, place in the oven for 5mins or until the top becomes golden brown. Remove the pan from the oven. To serve, take a large wooden chopping board or serving platter and place over the top of the frying pan. Holding the frying pan in one hand and the platter in the other, flip it over to remove the rosti from the frying pan. This leaves the crispy golden side of the rosti facing up.

In the meantime, take a tray and line it with baking paper. Lay the trout on the tray and heavily season with flaked salt and pepper on both sides. Place in the oven and bake for 12-15mins.

Pick some of the lovely pink flesh off the trout and scatter it over the rosti. Using a large spoon, evenly distribute the crème fraiche over the top of the rosti, then sprinkle the picked dill over rosti. Take a microplane and zest the lemon over the top as well as half the juice. Season well with flaked salt and pepper.

Butter Lettuce, Radish and Dill Salad
Take a large stainless steel bowl and add the picked butter lettuce leaves, radishes and dill.

In a coffee cup, combine the lemon juice, olive oil, salt and pepper. Stir well using a teaspoon, and then pour over the top of the salad. Lightly toss.

Recipe by Mark LaBrooy

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Grilled Rib Eye With Jaew, Butter Lettuce & Asian Herbs

Grilled Rib Eye With Jaew, Butter Lettuce & Asian Herbs

Ingredient

300–350g rib eye steak, bone in
1 tbs Red Island extra virgin olive oil
Sea salt flakes for seasoning
1 butter lettuce, leaves picked
½ bunch Vietnamese mint, leaves picked
½ bunch coriander, leaves picked
½ bunch Thai basil, leaves picked

Jaew
1 handful large dried red chillies
½ cup lime juice
3 tbs fish sauce
1 tsp white sugar
1 green shallots, chopped
½ bunch coriander, chopped

Method

The first step is to let the beef come up to room temperature, so take it out of the refrigerator a good couple hours before you cook it especially if you choose a large chunk of meat.

Light your grill or BBQ and let it burn down to ensure you have a nice even heat by the time you are ready to cook. Lightly oil your steak on both sides and season with sea salt.

Jaew
To make the Jaew you will need to lightly toast the small dried chillies in a wok or frypan for a couple of minutes over a low heat till they smell aromatic and roasted, this will give the Jaew a beautiful smokey and fresh flavour, though be careful not to burn as they will turn bitter.

Allow to cool then pound in a motor and pestle or slightly crush is a spice grinder till crunchy not to a fine powder. Combine in a small mixing bowl with the lime juice, fish sauce, sugar, chopped green shallot and coriander and mix well, you will have to balance the dressing with more fish sauce or sugar it should taste hot, sour, salty and slightly sweet once you can master balancing this dressing you will be able to balance even the most complex flavours so keep practising.

Cook the Rib Eye on the grill till medium rare and allow to rest for 20min.

Slice the beef off the bone and cut the meat into slices, arrange back onto a serving plate along with the butter lettuce, herbs and Jaew. This dish will go great as the meat component of a shared meal or banquet

Enjoy it with steamed jasmine or sticky rice.

Recipe by Louis Tikaram

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Honey Glazed Halloumi And Roasted Eggplant Couscous

Honey Glazed Haloumi And Roasted Eggplant Cous Cous

Ingredient

2cup San Remo Cous Cous
1 Eggplant, diced
½ Cauliflower, diced
1 Red Onion, diced
1tbs cumin powder
1tbs Smoked Paprika
½ cup Red Island olive oil
2tbs Pomegranate molasses
1tsp black pepper
1 bunch of Parsley, picked
1 bunch of Mint, picked
1 bunch Coriander, picked
1 block Halloumi Cheese, diced
2tbs of plain flour
2tbs honey
1 Lemon juice
Red Island olive oil
Sea Salt

Method

Combine the eggplant, cauliflower and onion in a roasting dish. Drizzle with olive oil, season with salt, cumin powder and smoked paprika. Toss to coat all the vegetables evenly. Cook in a 200deg oven for 15 minutes until cook through and slightly golden.

Cook the couscous following the back of pack instructions.

In a frypan heat some olive oil. Dust the halloumi with just enough plain flour to coat. Once hot, add the halloumi and cook until it begins to brown. Add the honey and toss through the pan to coat. When evenly coated add the lemon juice and remove from the heat.

In a large bowl combine the couscous, roast vegetables and herbs. Pour over extra virgin olive oil, pomegranate molasses and mix together until the salad is coated.

Serve topped with the halloumi and extra herbs.

Recipe by Michael Weldon

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Moussaka

Moussaka

Ingredient

500g beef mince
1 brown onion, diced
2 garlic cloves, peeled and sliced
400g diced tomatoes
2 dry bay leaves
1 cinnamon quill
2 eggplants, cut onto long thing pieces
300g milk
30g plain flour
30g unsalted butter
1 egg yolk
Sea salt flakes
Red Island extra virgin olive oil

Method

In a hot saucepan fry off the mincemeat, once browned add the onion and garlic. Cook until these soften. Add the tomato tin, a pinch of salt, the cinnamon and bay leaves. Cook over a medium heat until the beef softens and the sauce thickened. Reserve to one side.

In a pot melt some butter, add the flavour and toast off until it slightly colours. Add a quarter of the milk and stir into the sauce, this will get really thick, stir until smooth and add the next quarter of the milk mix in and keep the mixture as smooth as possible. Repeat the process until all the milk is mixed in and you have thick white sauce. Add the egg with a pinch of salt and stir through. Leave aside to cool.

To assemble, in an oven-safe dish, layer red sauce, then eggplant and then the white sauce. Repeat the process until all the filling is used up. Ensure the top layer is béchamel sauce.

Place in a 180deg oven for 35-40 mins until the sides are bubbling gently and the top is golden.

Eat straight away.

Recipe by Michael Weldon

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Rose Poached Peaches With Sour Cream Ice Cream And Crumble

Rose Poached Peaches With Sour Cream Ice Cream And Crumble

Ingredient

250ml rose wine
½ cup caster sugar
1 vanilla pod, split
4 thyme sprigs
1 cinnamon quill
50ml water
4 yellow/white peaches, halved and seed removed

Sour Cream Ice Cream
1 cup milk
1 cup sour cream
¼ cup glucose
4 egg yolks
½ cup caster sugar

Crumble
150g plain flour
150g unsalted butter
100g brown sugar
50g rolled oats
50g macadamia nuts
50g pistachios
Sea salt flakes

Method

Sour Cream Ice Cream
Combine the milk, sour cream and glucose in a medium saucepan to the simmer. In a bowl whisk the egg yolks and sugar together until pale and fluffy. Pour a small amount of the sour cream mixture into the eggs and whisk together. Then pour this mixture into the pot with the remaining mixture. With a rubber spatula stir continuously over a medium heat until the mixture thickens. Pour into a dish and chill in the fridge. Once chilled churn in an ice cream machine. When churned place into the freezer to set.

Crumble
Preheat an oven to 160c. In a bowl combine the flour, butter and sugar. Rub between your fingers until the mixture resembles a chunky sand consistency. Add the oats, nuts and a pinch of salt. Place on a tray and back until golden brown. Remove and cool completely. Store in an airtight jar.

In a saucepan combine the rose wine, 1/2 cup of sugar, vanilla bean, thyme, cinnamon and water. Bring to the boil and reduce to a very gentle simmer

Add the peaches and cook for 5 minutes then turn off the heat and allow to sit for 15 more minutes. Remove the peaches and cool.

To serve slightly warm the poaching liquid.

Place a pile of the crumble in the corner of a bowl. Add 2 peach halves on the side. Top the crumble with a generous scoop of ice cream and drizzle some warm syrup over the peach to serve.

Recipe by Michael Weldon

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Apple And Ricotta Fritters With Cinnamon Sugar

Apple And Ricotta Fritters With Cinnamon Sugar

Ingredient

100g Coles polenta
150g plain flour
¼ cup caster sugar
1 teaspoon baking powder
sea salt to taste
150ml pouring cream
1 free range egg
1 teaspoon vanilla bean paste
110g fresh ricotta (from deli)
2 apples, grated on a box grater
oil for deep frying (around 1 litre)

Cinnamon Sugar
150g caster sugar
1 teaspoon ground cinnamon

Method

In a large bowl combine the polenta, flour, sugar, baking powder and a pinch sea salt. Add in the cream, egg and vanilla and whisk until smooth. Stand for 10 minutes to thicken slightly then stir through the ricotta and apple, leaving a few lumps of ricotta in the mixture.

Combine the cinnamon sugar ingredients in a bowl and set aside.

Heat the oil in a deep-sided pan or wok to 170 degrees. Carefully lower tablespoon-sized dollops of the mixture into the oil. Cook in batches, turning occasionally for 3-4 minutes, or until golden. Drain on kitchen paper and toss in the cinnamon sugar to lightly coat. Serve while still warm.

Recipe by Courtney Roulston

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Spiced Chicken Broth With Chicken Wontons

Spiced Chicken Broth With Chicken Wontons

Ingredient

1L White Chicken Broth or chicken stock

Spice Mix for Broth
15g fresh ginger
15g coriander roots and stems
15g fresh garlic
180g oyster sauce
60g soy sauce
40g fish sauce
100g honey
20g sesame oil
15g ground cumin
15g ground coriander
5g smoked paprika

Chicken Wontons
25 wonton wrappers
300g chicken mince
1 tbs Red Island extra virgin olive oil
1 red onion, finely diced
3 garlic cloves, finely diced
1 thumb sized piece of ginger, finely diced
Roots and stems from 1 coriander bunch, finely chopped
15ml sesame oil
30ml soy sauce

To Serve
Juice of 3 limes
1 bunch coriander, washed and roughly chopped
1 bunch of Thai basil, leaves picked and washed
1 long red chilli, finely sliced
1/2 red onion, finely sliced

Method

Place the ginger, garlic and coriander into a blender and blend until smooth. You may have to add a touch of water to get it going.

Once the blended up nice and fine add all of the rest ingredients for the spice mix together in a mixing bowl.

For the chicken wontons start by seating of the onion, garlic, ginger and coriander over a medium to low heat for 5 minutes. Cool this mixture and then gently fold it through the chicken mince. Season the chicken mince with the soy and sesame oil and a touch of salt.

Place a small nugget of the chicken mince in the middle the wonton. Paint the edge of the wonton with a small amount of water and then fold the wonton over to seal it. Repeat until you have no more mince. These will freeze well if you want to make lots.

Heat up the chicken stock in a large pot so that it’s simmering. Season the stock with the spice mix to taste. Once you’ve got the right amount of saltiness from the spice mix, squeeze in the limes.

Once the broth is simmering again, drop in the wontons. Cook the wontons until they start to float - that’s when you know they're done.

Divide the wontons and the broth into your serving bowls and then top with a small garnish of the coriander, Thai basil, chilli and red onion.

Recipe by Andy Allen

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Ricotta Tortellini With Burnt Butter And Sage

Ricotta Tortellini With Burnt Butter And Sage

Ingredient

200g fresh firm ricotta
50g thickened cream
1 tbs Red Island extra virgin olive oil
1 lemon, zest and juice
1 tsp cracked black pepper
100g unsalted butter
1 cup butternut pumpkin, small dice
¼ cup pine nuts
1 bunch of sage
2 tbs currants
½ bunch parsley, chopped
Finely grated parmesan to serve
Sea salt flakes

Pasta Dough
1 ¾ cups Tipo 00 flour, plus extra for dusting
6 egg yolks
1 whole egg
1 tbs milk
Red Island extra virgin olive oil

Method

For the Pasta Dough, make a well in the centre of the flour on your bench. Add all the other ingredients to the well. Gently whisk all the ingredients together with a fork and slowly incorporate with the flour on the outside. Keep doing this until a ball of dough forms.

Knead the ball of dough until it becomes smooth. Wrap the dough in cling wrap and place in the fridge for at least 30 minutes.

To roll out the dough, cut into 4 pieces and press flat. Run through the widest setting on a pasta machine, fold into three and put back through the same setting, dust with a little flour each time or as needed. Repeat this process for the next 2 settings on the machine.

Once you get to the smaller setting just run the pasta through once.

Roll pasta dough out into sheets. Cut large round disc out of the sheets with a cookie cutter.

In a bowl add the ricotta, cream, olive oil, lemon zest and black pepper, mix until combined. Place a tablespoon of filling into the centre of the pasta circles.

Brush half the circle with water and fold the pasta in half to get semi-circles. Bring the 2 points together and crimp the tips together. Repeat the process until the pasta is filled.

In a large frypan heat the butter until it begins to bubble. Add the pumpkin and cook until soft. Add the pine nuts, sage and currants and cook for 2 minutes, remove the sage leaves when crispy. Add the lemon and parsley and turn off the heat.

Bring a large saucepan of salted water to the boil. Add the tortellini and cook for 2-3 minutes or until they float. Use a slotted spoon to transfer pasta straight into the butter sauce. Gently mix pasta through and serve. Top with finely grated parmesan.

Recipe by Michael Weldon

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