Spring Greens Tabouleh

Spring Greens Tabouleh

Recipe by Courtney Roulston

Ingredients

• 3 large heads broccoli, quartered lengthways

• 2 tablespoons Squeaky Gate extra virgin olive oil

• 2 bunches asparagus, sliced into 1/2 cm lengths

• 1 cup frozen peas, blanched, drained

• sea salt and pepper to taste

• 1 bunch dill, chopped

• 1 bunch mint, chopped

• 1 bunch flat leaf parsley

• 1 red onion, peeled, finely diced

• 1/2 cup sunflower seeds, toasted

• 1/2 cup pepita seeds, toasted

• 1/3 cup sesame seeds, toasted

• 1 long green chilli, finely diced

• 1/2 cup pomegranate seeds to garnish (Use dried cranberries if out of Season)

dressing

• 2 tablespoons white wine vinegar

• 1/3 cup Squeaky Gate extra virgin olive oil

• 1 heaped teaspoon Dijon mustard

• 1 tablespoon maple syrup

Method

• Heat 1 tablespoon of extra virgin olive oil in a frying pan and add in the asparagus. Cook for 2 minutes or until charred and tender. Set aside to cool.

• Grate the broccoli into a fine rice consistency using a box grater or in a food processor. Heat the remaining extra virgin olive oil in a large pan and cook the broccoli for 2 minutes to slightly soften. Season and set aside to cool.

• Mix the asparagus into the broccoli along with the peas, dill, mint, parsley, onion, sunflower seeds, pepita seeds, sesame seeds and chilli.

• Whisk all the dressing ingredients together in a bowl, season and taste for balance.

• Pour the dressing over the broccoli salad and toss well to coat.

• Transfer the salad into a serving bowl and garnish with pomegranate seeds.

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Graze Beef New York Strip Kushiyaki

Graze beef New York Strip Kushiyaki

Recipe by Sarah Todd

Ingredients

• 1 tsp garlic paste

• 1/2 cup mirin

• 1/2 cup soy sauce

• 1 tbsp sugar

• 800g graze beef

mustard sauce

• 30g onions

• 15g mustard seeds

• 1 tsp sesame seeds roasted

• 120g soy sauce

• 30g Squeky Gate extra virgin olive oil

• 1 tbsp water

• 30g cream (optional)

• Raco pan

to serve

• 4 green onions, cut into 3cm lengths

• micro (baby) purple shiso leaves and shichimi togarashi

• steamed japanese rice

Method

• For mustard, place all ingredients except for cream in a blender and blend on high speed until smooth and creamy.

• Transfer the mixture into a small mixing bowl and add cream to your liking. Stir well and serve.

• Place the garlic, mirin and soy sauce in a roasting dish and mix to combine. Reserve a ¼ cup of mixture to glaze at the end. Add the steak, cover with aluminium foil and marinate for 2 hours or overnight is best.

• Preheat a griddle over medium to high heat. Cook the skewers, in batches, for 4–6 minutes, turning and brushing with the marinade, until charred and sticky.

• Plate with shiso, shichimi togarashi, any remaining marinade and the rice, if using.

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Zucchini, Pea and Smoked Ricotta Salad

Zucchini, Pea and Smoked Ricotta Salad

Recipe by Michael Weldon

Ingredients

smoked ricotta

• 250g ricotta

• ¼ cup Squeaky Gate extra virgin olive oil

• 2 thyme sprigs

• ¼ tsp pepper

• ½ lemon, sliced thinly

salad

• 3 zucchinis, cut into chunks

• 4 patty pan squash, cut into 8ths

• 200g green beans

• 150g peas, fresh or frozen

• ½ bunch of mint leaves, save some to garnish

• ¼ cup pine nuts, toasted

• ½ lemon, zest and juice

• Squeaky Gate extra virgin olive oil

• Sea Salt

• Raco griddle pan

Method

• In a container with a tight lid combine the ricotta, extra virgin olive oil, thyme, pepper, pinch of salt and lemon slice. Using a smoking gun smoke the ricotta mixture with your choice of flavoured wood. Allow smoke to flavour the cheese for 10 minutes. * If you don’t have a smoking gun you can wrap in foil and place in a pan with wood chips, and tea leaves for around a minute. Remove from heat and keep covered to infuse flavour.

• Heat a griddle pan or BBQ until it smokes. Dress the zucchini, squash and green beans with extra virgin olive oil and a pinch of salt. Grill until the vegetables are just cooked and have bar marks. Once cooked add to a bowl along with the peas, mint, lemon, a few spoons of the oil from the ricotta mixture, a pinch of salt and pepper. Toss together until the vegetables are evenly dressed.

• Serve the salad on the base of a platter. Top with the ricotta, lemon slices and drizzle some extra virgin extra olive oil. Garnish with pine nuts and extra mint leaves.

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South Indian King Prawn Madras Curry

South Indian King Prawn Madras Curry

Recipe by Sarah Todd

Ingredients

• 4 tbsp Squeaky Gate extra virgin olive oil

• 1 tbsp yellow mustard seeds

• 1 large onion, finely chopped

• 3 garlic cloves, finely crushed

• 30 fresh curry leaves

• 2 tsp kashmiri chilli powder

• 2 tsp ground coriander

• 2 tsp ground turmeric

• 400g can chopped tomatoes

• 100ml tamarind liquid

• 2 green chillies, each sliced lengthways into 6 pieces, with seeds

• 1 tsp salt

• 2 cups coconut milk

• 700g Coles king prawns

• Squeaky Gate extra virgin olive oil

• Raco saucepan

to serve

• rice

• fried onions

• lime

• micro coriander

Method

• Heat the extra virgin olive oil in the saucepan or karahi over a medium heat. When hot, add the mustard seeds and fry for 30 seconds, then stir in the onion and garlic and fry gently for about 10 minutes, or until softened and lightly golden-brown.

• Add the curry leaves, chilli powder, coriander and turmeric and fry for two minutes, then stir in the onion, tomatoes, tamarind liquid, green chillies and salt and simmer for about 10 minutes, or until rich and reduced.

• Add the prawns, cook for a further five minutes or until just cooked through.

• To serve, place rice on a shallow bowl and top with curry and garnish.

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Cherry Yoghurt Parfait

Cherry Yoghurt Parfait

Ingredient

• 75g Jalna Sweet and Creamy Yoghurt

• 5 large egg whites

• pinch of salt

• 1/2 cup caster sugar

• 1 tsp vanilla bean paste

• 2 cups frozen cherries

• pistachios

Method

• In a large bowl, combine the egg whites and start whisking until they reach a soft peak.

• Add in your sugar and whisk until it forms stiff peaks.

• Add in the Jalna yoghurt and gently mix. Add in the vanilla flavouring and most of the cherries and fold through.

• Pour into the tin and then top with the remaining cherries.

• Put in the freezer for at least 6 hours and then enjoy.

Recipe by Michael Weldon

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Yoghurt Banana Bread

Yoghurt Banana Bread

Ingredient

• 1/2 cup Jalna Greek Yoghurt

• 2 over Ripe Bananas

• 1 cup plain flour

• 1 cup wholemeal flour

• 1 tsp baking powder

• 1/2 tsp Cinnamon

• Pinch of salt

• ½ cup or half a block of butter (125g) soft

• 3/4 cup brown sugar

• 2 large eggs

• 1 tsp vanilla bean paste

• 1/2 cup Walnuts

Method

• Pre Heat an oven to 180deg C.

• Mix together the flours, baking powder, cinnamon and a pinch of salt in a large bowl

• In a second bowl cream the butter and sugar until light and smooth. Add the eggs 1 at a time mixing until full combined. Add the yoghurt and banana, mix until all combined. Gently fold the dry mix into the wet, also add the walnuts, ensure not to mix the bread batter too much.

• Place into a greased line loaf tin and put into the oven. Bake for 50-60mins until a cake tester come out of the cake clean.

• Allow the banana bread to full cool in the tin then remove and enjoy.

This bread can be sliced into individual slices and wrapped in plastic wrap and frozen or kept in the fridge. It is also great toasted.

Recipe by Michael Weldon

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Roasted Cauliflower & Brussels Sprouts with Tahini Yoghurt Dressing

Roasted Cauliflower & Brussels Sprouts with Tahini Yoghurt Dressing

Ingredient

• 1 cup Jalna Greek Yoghurt

• ½ a Cauliflower, broken into chunks the same size as the Brussels

• 500g Brussels Sprouts, cut in half lengthways

• 2 tbs pomegranate molasses

• 2 tbs olive oil

• Sea Salt

• 1 Red Onion, sliced thinly

• ½ cup apple cider vinegar

• 2 tbs sugar

• 2 tbs Tahini

• 1 tsp cumin

• 1 tsp sumac

• ½ Bunch parsley, leaves picked

• 1 lemon

• Toasted Sesame seeds

• Sea Salt

Method

• Pre heat an oven to 190deg C.

• Combine the cauliflower and sprouts in a bowl, drizzle with pomegranate molasses, olive oil and season with salt. Mix until everything is evenly coated. Spread out on an oven tray, place in the oven and roast until the vegetables are caramelised on the outside and just cooked through.

• Heat a sauce pan with the vinegar, sugar, a pinch of salt and ¼ cup of water until I boils. Place the sliced onion in a bowl and pure over the boiling vinegar liquid. Leave to pickle for 10-15 minutes.

• In jug combine the yoghurt, tahini, cumin, sumac, parsley leaves, lemon and a pinch of salt. Blend with a stick blender until the dressing is smooth.

• To serve spread most of the yoghurt on the base of a platter. Add the roasted cauliflower and Brussels. Drizzle over the rest of the dressing then top with the pickled onions, extra parsley leaves and sesame seeds. Yum!

Recipe by Michael Weldon

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Ham and Pineapple Pizza with Yoghurt Dough

Ham and Pineapple Pizza with Yoghurt Dough

Ingredient

• 1 cup Jalna Greek Yoghurt

• 1 cup Self Raising  Flour

• Pinch of salt

Pizza Sauce

• 400g Passata

• ½ Brown Onion

• 2 tbs Olive oil

• Pinch of Salt

Pizza Toppings

• Mozzarella Cheese

• Parmesan Cheese

• 5 Sliced of Smoked Leg Ham

• ¼ Pineapple, sliced thinly

• 1 Jalapeno, sliced

• ½ Red onion, sliced thinly

• ½ tsp coriander seeds, toasted

Method

• Place the flour onto your work bench and make a well in the centre. Place the yoghurt in the centre slowly work into the flour with a fork until a rough dough forms. Knead the dough until it is smooth and soft. This should take around 5 minutes. Once the dough is made cover and leave to one side to relax.

• Heat a sauce pan over a medium-high heat, add some olive oil and the diced onion with a pinch of salt. Fry the onion off until it softens stirring regularly so the onion doesn’t colour too much. Add the tomato and cook down for 8-10 minutes until the sauce thickens.

• Pre-heat an oven to 240 deg Fan Grill

• Roll the dough out to half a centimetre thick all over. Place on an oiled tray. Top the dough a layer of the tomato sauce, then the cheese, the ham, the slices of pineapple, the red onions and the slices of jalapeno. Sprinkle over the coriander seeds.

• Place in oven and cook for 6-8 minutes until the base is crispy and the cheese is melted and golden. Slice and Serve!

Recipe by Michael Weldon

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Jalna Yoghurt Sourdough Starter

Jalna Yoghurt Sourdough Starter

Ingredient

Day1

• 75g Jalna Greek Yoghurt

• 175g Water

Day 2

• 120g Bread Flour

Day 4

• 180g Bread Flour

• 100g Water

• 40g Milk

Day 5

• 150g Bread Flour

• 150g Water

Sour Dough

• ½ cup Activated Sour Dough starter

• 1 cup warm water

• 3 cups bread flour

• Pinch of Sea Salt

Method

Sour Dough Starter

• Combine the yoghurt and water in a sterilized jar. Leave on your kitchen bench for 24 hours.

• Add the bread flour and mix together with the yoghurt solution. Leave on the kitchen bench for 48 hours.

• Mix together the bread flour, water and milk, add to the starter base. Leave on the kitchen bench for 24 hours.

• Add the flour and water to the starter base and mix together. Leave on the bench for 24 hours.

Sour Dough Loaf

• Start is now active and ready to use. Combine the started and water, mix together. Add to a large bowl with the flour with a pinch of salt in it. Bring together into a dough in a rough ball. Cover the bowl with a tea towel and leave in a dry warm place for 30-45 mins until the dough doubles.

• Fold the sour dough and gently kneed into a ball shape it into a round bowl. Placed the dough ball onto a tray lined with baking paper and a dusting of flour. Cover again with the towel and leave in a dry warm place until the dough ball doubles in size.

• In an oven heated to 250deg C place a Dutch oven. Pre heat the Dutch oven for 30 mins. Once the dough has doubled remove the pot from the oven from the oven and lift of the lid carefully. Pick up the bread using the baking paper and lower the bread and baking paper into the Dutch oven, place the lid back onto the pot and add to the oven, cook for 30 minutes

• After 30 minutes remove the lid from the pot and cook for a further 30m minutes until the crust is golden brown. Remove from the oven and carefully lift out the bread loaf.

• Tap the base of the sour dough and if it sounds hollow it’ll be ready. Leave on the bench to full cool down fully then slice and serve.

Recipe by Michael Weldon

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Ricotta Hotcakes

Ricotta Hotcakes

Ingredient

Firm ricotta, plus extra for serving
4 eggs, separated
¾ cup buttermilk
2 tbs maple syrup, plus extra for serving
1 cup plain flour
1 tsp baking powder

Method

In a bowl whisk the egg yolks, buttermilk and maple syrup together.

In another bowl whisk the egg whites to stiff peaks.

Combine the dry ingredients a bowl. Fold through the egg yolk mixture and crumble in the ricotta. Gently fold the whites through to make a light fluffy batter.

Heat a non-stick frypan over a medium-high heat. Grease the pan with butter and then ladle in the pan and batter. Cook until the sides brown and bubbles start to pop through the batter. Flip and cook the other side. Repeat this process until all the batter is cooked.

Serve each hotcake stack with more ricotta and maple syrup.

Recipe by Michael Weldon

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Indian Spiced Potatoes With Yoghurt, Crispy Chick Peas & Coriander Salsa

Indian Spiced Potatoes With Yoghurt, Crispy Chick Peas & Coriander Salsa

Ingredient

1kg washed/roasting potatoes
½ cup (125ml) tablespoons Red Island olive oil
Sea salt and cracked black pepper to taste
1 teaspoon ground turmeric
1 teaspoon ground cumin seeds
1 teaspoon ground coriander
1 x 400g can chickpeas, drained, rinsed
1.5 cups Jalna Greek/Natural yoghurt
2 tablespoons lemon juice
1 tablespoon honey
½ teaspoon ground sumac

Coriander Salsa (Zhoug)
1 bunch coriander, washed, chopped
1 clove garlic, peeled
1 long green chilli, plus extra to serve
½ teaspoon ground cardamom

Method

Preheat the oven to 180 degrees.

Slice the potatoes into 1cm scallops and place into a large bowl.

Season the potatoes with sea salt, pepper, ground turmeric, cumin, coriander and ¼ cup of the olive oil. Toss well to coat potatoes in spices and spread onto a lined oven tray. Place the chickpeas onto a separate tray and season with salt and a little oil. Place the potatoes and chickpeas into the oven and roast for 40-45 minutes, or until potatoes and chickpeas are crisp and fragrant.

Meanwhile place the remaining oil, all the zhoug ingredients and a pinch of salt into the jug of a stick blender. Blitz until bright green and smooth.

Whisk the yoghurt, lemon juice and honey together in a bowl until smooth.

Spread the yoghurt on the base of a large flat platter. Top with half of the zhoug and crispy potatoes. Drizzle the dish with remaining zhoug and roast chickpeas.

Garnish with extra sliced chilli and sprinkle with ground sumac.

Recipe by Courtney Roulston

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Vanilla Labneh With Sweet Dukkha And Strawberry

Vanilla Labneh With Sweet Dukkha And Strawberry

Ingredient

1kg Sweet and Creamy Yoghurt
1tbs Vanilla bean paste
¼ cup pistachio, toasted
¼ cup sesame seeds, toasted
¼ cup pumpkin seeds, toasted
¼ cup hazelnuts toasted
1/2tsp cinnamon
1 tsp icing sugar
1 punnet of Strawberries, diced
2tbs caster sugar

Method

Add vanilla bean paste and honey to yoghurt, then mix together and hang.

Toast the nuts and seeds then combine in a mortar and pestle, and pound to break up. Add the cinnamon and sugar.

Combine the sugar and strawberries, then allow to macerate

To serve, top the labneh with the strawberries and sweet dukkha.

Recipe by Michael Weldon

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Brown Rice And Miso Congee With Kimchi, Corn And Furikake

Brown Rice And Miso Congee With Kimchi, Corn And Furikake

Ingredient

Congee
200g brown rice
1tbs vegetable oil
1/2 brown onion, finely diced
3 garlic clove, finely sliced
1L vegetable stock
1 tbs white miso
15ml soy sauce
5ml sesame oil

Garnish
Fried eggs
1 cob of corn, corn taken off the cob
1 tbs toasted sesame seeds
1 handful kimchi
1 toasted nori sheets

Method

Heat the vegetable oil in a medium-sized saucepan over a medium to high heat on the stove.

Sweat down the brown onion and garlic until it becomes translucent.

Add the rice to the pan and toast off, continuously stirring for a couple of minutes. Then add the stock to the pan.

Bring the rice to a boil and them cook out for about an hour, making sure the mixture doesn’t stick to the base of the pot. You want the rice to be overcooked and gluggy.

Before serving, season the congee with the miso, soy and sesame oil.

To plate, place the congee base into a bowl. Top with the fried egg, raw corn kernels, kimchi, toasted sesame seeds and crushed toasted nori sheets.

Recipe by Andy Allen

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Chilli & Tomato Mussel Spaghetti

Chilli & Tomato Mussel Spaghetti

Ingredient

1 Pack San Remo Tubular Spaghetti
1 onion, diced
2 garlic cloves, sliced
1/2tsp chilli flakes
1/2cup white wine
1 bottle Tomato Passata
1kg Mussels
½ bunch parsley, chopped
1 lemon
Sea Salt
Red Island Olive oil
50g toasted bread crumbs

Method

In a large saucepan of rapidly boiling water cook the pasta following back of pack instructions.

In a saucepan over a medium heat add some olive oil and the onion. Cook until it begins to soften then add the garlic and chilli flakes, cook for a further minute.

Add the white wine and reduce by half. Add the tomato and cook out for 3-4 minutes until it reduces slightly.

Add the mussels and place a lid over the pot. Gently move the pot to assist the mussels opening. When the mussels open remove from the tomato and leave to one side. Taste the sauce and adjust the seasoning to your liking. Remove from the heat and add the cooked pasta, stir through the sauce and mix together. Add a squeeze of lemon juice.

Serve topped with the mussels in the shell, chopped parsley and toasted bread crumbs.

Recipe by Michael Weldon

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Black Pepper Prawns

Black Pepper Prawns

Ingredient

1kg green banana prawns in shell
2 tbs Red Island extra virgin olive oil
2 tsp whole black peppercorns, crushed in mortar & pestle
3 cloves garlic, finely sliced
¼ bunch coriander, stems chopped, leaves picked
1 long green chilli, sliced
1 tbs soy sauce
2 tbs oyster sauce
2 tsp sesame oil
1 tsp caster sugar
30g unsalted butter, sliced into cubes
½ cup (125ml) water or reserve clam liquor
2 tsp cornflour
3 green shallots/scallions, finely sliced
1 lime to serve

Method

Devein the prawns.

Heat a wok or frying pan over a high heat. Add half the oil and the prawns and cook for 2-3 minutes, or until the shells just start to open. Remove and place into a bowl, then set aside.

Wipe the wok clean and place back on the heat. Add in the peppercorns, garlic, coriander stems and chilli to the wok and cook for 1 minute, or until fragrant. Add in the soy, oyster sauce, sesame oil, sugar and butter.

Combine the cornflour and 1 tbs water in a small bowl and mix until smooth. Add cornflour paste to the wok and cook, stirring for about 2-3 minutes, or until the sauce thickens and becomes glossy. Place the prawns back into the wok and toss in the sauce for 1 minute to warm through.

Place the prawns onto a warm serving platter, scatter the shallots over and serve immediately with lime wedges.

Recipe by Courtney Roulston

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Coconut, Fig and Cinnamon Muesli with Coconut Rhubarb and Strawberry Compote

Coconut, Fig and Cinnamon Muesli with Coconut Rhubarb and Strawberry Compote

Ingredient

Coconut and Cinnamon Toasted Muesli
200g Coconut Oil
150g honey
1 tsp ground cinnamon
750g rolled oats
75g toasted pepitas
75g toasted sunflower seeds
50g goji berries
150g toasted coconut chips
300g dried figs, finely sliced
2 tsp ground cinnamon

Rhubarb and Strawberry Compote
200g rhubarb, roughly chopped
100g frozen strawberries
2 tbs coconut oil
2 tbs agave syrup
30ml water
2 orange peel strips
1 cinnamon stick
1/2 vanilla bean

Method

Preheat your oven to 160C.

For the muesli, place the coconut oil, honey and 1 teaspoon of cinnamon into a saucepan and over a medium to low heat. Heat the mixture and stir with a whisk for 3 minutes, until all the ingredients are combined.

Divide the oats into two oven trays lined with baking paper and pour over the coconut mixture. Stir through the mix so that each oat is covered in the oil.

Place the trays into the oven and roast the oats for 40 minutes, stirring the oats every 10 minutes.

Once the oats are golden brown, take them out of the oven and leave them to cool, making sure you continue stirring the oats every 5 minutes to prevent the oats from sticking together.

Once the oats have cooled completely add the rest of the dry ingredients and give the muesli a good stir.

While the oats are toasting, prepare the compote by adding all the ingredients together in a small saucepan.

Place the saucepan on the stove over a medium to low heat and cook the mixture down for 10 minutes, or until it has reduced to your desired consistency. Leave the mixture to cool before serving. 

Serve the muesli with yoghurt, the compote and fresh fruit.

Recipe by Andy Allen

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Raw Asparagus and Zucchini Salad with Smoked Buttermilk Dressing

Raw Asparagus and Zucchini Salad with Smoked Buttermilk Dressing

Ingredient

3 bunches of Asparagus
4 zucchini
2 yellow patty pan squash
1 red onion, sliced and soaked in ice water
1 bunch of Basil, picked
1 bunch of Mint, picked
1 bunch dill
100g roasted pistachios
100mls buttermilk
150g diced sour dough
50g Mayo
50g Red Island olive oil
1 lemon, juice
1tbs sea salt
Hickory wood chips

Method

In a hot frypan add a drizzle of olive oil and the bread, toast until golden and crispy.

In a mixing bowl whisk together the buttermilk, mayo, olive oil, a pinch of salt and pepper. Using a smoking gun, smoke the dressing twice with hickory chips, then let the dressing sit for 10 minutes.

Using a vegetable peeler, or sharp knife peel, or cut the asparagus and zucchini into ribbons. Add to a large salad bowl.

Mix the onions, picked herbs and nuts through the vegetables, then toss through until combined.

Dress in with the smoked dressing, toasted bread and garnish the top with more fresh herbs.

Recipe by Michael Weldon

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Greek Doughnuts With Candied Walnuts and Honey

Greek Doughnuts With Candied Walnuts and Honey

Ingredient

200g Walnuts
1/2 cup caster sugar
Ground cinnamon
Local Australian Honey

Dough
1 cups of white all-purpose flour
1 cup of self raising flour
1 cup / 240 ml lukewarm water
½ cup lukewarm milk or Almond milk
1 sachet (7 g) dry instant yeast
1 tbsp sugar
Pinch of salt
1 tbsp oil + more for frying

Method

Mix all the dry dough ingredients together apart from flour. Then add lukewarm water and milk and mix well until the yeast has dissolved.

Wait for the yeast to activate. (Foam on top in liquid)

Then add flour gradually (you might need more or less depending on how the yeast reacts) until you get a runny batter similar to pancake batter.

Cover with a piece of cling film and rest it for about 1-2 hours (in warm weather it will take less time), until dough triples in size and there are lots of air bubbles visible.

Whist the dough is rising, lightly wet walnuts and dust with caster sugar and cinnamon and place on a tray lined with greaseproof paper and bake at 180 20 mins or so until walnuts are caramelized.

Once the dough is ready, heat up a small pot with oil on the stove (or deep fryer 180c). Once the oil is hot, dip a teaspoon in it and then scoop a teaspoon of the dough and gently drop it into the hot oil. Give the dough a good stir in between batches.

Fry about 6 to 8 loukoumades at one time. As the dough is very puffy/airy, they have a tendency to float, make sure you flip them now and again to be sure they are cooked evenly.

Once your loukoumades are golden brown all over, fish them out of the oil with a fork or a slotted spoon and place them on a few layers of kitchen roll to get rid of excess oil.

Drizzle over local honey and crumble walnuts and another light dusting of cinnamon if desired and enjoy.

Recipe by Philip Vakos

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Sago Coconut Pudding

Sago Coconut Pudding

Ingredient

200g small sago seeds (tapioca)
1 x 400ml can coconut cream (plus a little extra for serving)  
1 tsp vanilla bean paste
1/3 cup caster sugar
½ tsp sea salt flakes, plus extra to serve
1 medium red papaya, peeled, sliced
2 passionfruit, halved
1 lime to serve

Method

Bring a large pot of water up to the boil. Stir in the sago and keep on a rolling boil, stirring occasionally for 15 minutes, until the sago is almost translucent and only a small speck of white is left in the middle of each seed. Make sure you have plenty of water as the sago will turn very sticky.

Strain the sago into a fine colander and working in batches, rinse under cold running water to remove the excess starch. Strain and set aside.

Place the coconut cream, vanilla and sugar into a pot over a medium heat. Stir until the sugar has dissolved then bring up to the boil. Remove from the heat and allow to cool slightly before mixing in the sea salt and the reserved sago.

Place mixture into the refrigerator for 2-3 hours to cool.

To serve place the sago pudding into serving bowls and top with the sliced papaya, passionfruit, lime zest and lime wedges.

Recipe by Courtney Roulston

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Lamb, Pine nut and Raisin Meat Balls With Fattoush Salad

Lamb, Pine nut and Raisin Meat Balls With Fattoush Salad

Ingredient

500g Lamb Mince
1 onion, diced
75g ricotta
2tbs raisins
2tbs pine nuts, toasted
½ bunch parsley, chopped
2 pita breads, crisped in the oven
1 punnet tomatoes, halved
1 cucumber, diced
1 red onion, diced
1 radish sliced thinly
1 bunch parsley, chopped
1 bunch mint, chopped
1/2cup yoghurt
2tbs tahini
1tsp sumac
Red Island olive oil

Method

Heat an oven to 180c

Add the mince, onion, ricotta, raisins, pine nuts, parsley and a pinch of salt to a bowl, mix together until evenly combined.

Roll into meatballs and place onto a lined baking tray. Cook in the oven for 15 minutes until cooked through.

In a bowl mix the pita bread, tomatoes, cucumber, red onion, radish, parsley, mint, a pinch of salt and drizzle of olive oil.

In a bowl combine the yoghurt, tahini, sumac and a pinch of salt, mix together.

Serve the meatball with the salad and drizzle with the yoghurt sauce.

Recipe by Michael Weldon

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