Oat Crusted Lamb Rack

Oat Crusted Lamb Rack

Recipe By Michael Weldon

Ingredients

• 2 lamb racks

Crust

• ¾ cup Red Tractor Australian rolled oats

• ½ cup butter

• ½ bunch parsley

• 1 garlic clove

• 1 lemon, zest

• 1 tbs Coles dijon mustard

• sea salt

• drizzle extra virgin olive oil

Method

• Add the oats into a food processor, process to break up the oats slightly. Add the remaining ingredients until they form a paste. Spread the paste over the lamb racks.

• Lay the lamb onto an oven tray crust facing up. Cook for 15-20 minutes until cooked through, allow the meat to rest then carve and enjoy with your favourite green salad.

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Korean BBQ Spatchcock

Korean BBQ Spatchcock

Recipe By Michael Weldon

Ingredients

• 4 Coles spatchcock, back bone removed and butterflied

• Squeaky Gate extra virgin olive oil

• sea salt

Marinade

• 2 tbs Gochujang

• 1 tbs soy sauce

• 1 tbs Coles Asia sesame oil

• 1 tbs brown sugar

• 1 tbs rice wine vinegar

• 1 garlic clove grated

Cooked on The Ziggy available at Barbeques Galore

Method

• In a bowl mix together the marinade ingredients until smooth.

• Coat the spatchcock in the gochujang mixture, marinate for up to 2 hours. 

• Heat a BBQ until smoking. Brush the grill with olive oil. Place the spatchcock onto the grill skin side down. Turn and baste the underside. Cook until the skin is charred and slightly crispy and the chicken is cooked through.

• Once cooked, allow the spatchcock to rest.

• Season with a sprinkle of salt and serve straight away.

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Strawberry and Burrata Panzanella Salad

Strawberry & Burrata Panzanella Salad

Recipe By Michael Weldon

Ingredients

• 2 cups stale sour dough, torn into bite sized pieces

• 1/3 cup Squeaky Gate extra virgin olive oil

• sea salt

• 1 punnet of Coles strawberries, tops removed

• 1 small red onion, sliced thinly

• 1 parsley, leaves picked

• ½ tsp black pepper

• sea salt

• Squeaky Gate extra virgin olive oil

To Serve

• 1 burrata

Method

• Heat fry pan over a medium high heat. Pour in enough oil to cover the bottom of the pan. Once hot, add in the bread and fry until golden all over. Remove and chilli slightly.

• In a large bowl, mix the strawberries, red onion and a pinch of salt to allow the juices to draw out of the strawberries and onion. Add the croutons into bowl and toss to coat. Add the parsley, pepper and a drizzle of olive oil. Lightly massage and toss the ingredients together. 

• To serve, place the burrata in the centre of the bowl and garnish with extra herbs and a drizzle of olive oil. 

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Roast Pumpkin, Tamari Seeds & Sesame-Ginger Dressing

Roast Pumpkin, Tamari Seeds & Sesame-Ginger Dressing

Recipe By Courtney Roulston

Ingredients

• 1 medium sized butternut pumpkin

• 2 tbs Squeaky Gate extra virgin olive oil

• sea salt to taste

• ¼ cup flat leaf parsley, leaves picked 

Tamari Seeds

• 1 tbs sunflower seeds

• 2 tbs whole almonds, chopped

• 1 tbs white sesame seeds

• 2 tsp tamari soy sauce 

Sesame-Ginger Dressing

• 1 tbs tahini paste

• 1 heaped tsp ginger, finely grated

• 2 tbs apple cider vinegar

• 1 tbs maple syrup

• 2-3 tbs water 

Method

• Pre heat the oven and a lined roasting tray to 190 degrees (°C). Split the pumpkin in half lengthways and drizzle with 1 ½ tablespoons of the oil and a pinch of salt. Place the pumpkin cut side down onto the hot tray and roast for 50 minutes, or until the pumpkin is tender to the touch. Remove from the oven and scoop out the seeds if desired-they are edible if you want to leave them in.

• Heat a small frying pan over a medium heat and add in the seeds. Cook for 2-3 minutes, or until toasted. Add in the remaining oil and tamari. Continue to cook, stirring for 2-3 minutes or until the seeds are crisp and golden. Set aside.

• Whisk all the dressing ingredients together until smooth and creamy, adding a little more water if the mixture is too thick. 

• Place the pumpkin halves onto serving plates and drizzle with the dressing. Scatter over tamari seeds and garnish with parsley. 

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BBQ Pork Chop with Fennel and Apricot Slaw

BBQ Pork Chop with Fennel and Apricot Slaw

Recipe By Michael Weldon

Ingredients

• 2 Coles free range pork loin chops

• sea salt

• extra virgin olive oil

• 1 head of fennel, shaved

• ¼ cup dried apricots sliced

• ½ bunch watercress, picked

• 2 tbs extra virgin olive oil

• ½ lemon juice

• 1 tsp grain mustard

Garnish

• extra lemon

• extra mustard

Method

• Heat a BBQ until it is smoking. Season the pork with sea salt and brush with a touch of olive oil. Place on the BBQ and cook turning only once until the meat is cooked to your liking. Once cooked allow the meat to rest for a couple of minutes.

• In a large mixing bowl combine all dressing ingredients together along with the slaw ingredients and a pinch of salt.

• Carve the pork chops off the bone and serve sliced back with the bone, then top with salad.

• Finish with lemon and extra mustard.

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Celery & Avocado Tabouleh

Celery & Avocado Tabouleh

Recipe By Courtney Roulston

Ingredients

• 1 cup tri-coloured quinoa, rinsed

• 5 stalks of celery, finely diced, plus the pale inner leaves reserved to garnish

• ½ cup walnuts, chopped

• ½ cup roast almonds, chopped, plus extra to serve

• 1 long green chilli, finely diced

• 1/3 cup white sesame seeds, toasted

• 3 green spring onions, finely sliced

• 1 large avocado, diced

• ¼ bunch fresh dill

• ½ bunch coriander or flat leaf parsley, chopped 

Dressing

• 1 tbs tahini paste

• 4 tbs white wine vinegar

• ½ clove garlic, finely grated

• 1 tsp sumac

• 2 tbs maple syrup

• sea salt and pepper to taste

• 2-3 tbs Squeaky Gate extra virgin olive oil

Method

• Place the rinsed quinoa into a small pot with 1.5 cups water over a medium heat. Bring up to a simmer for 8-10 minutes, or until the water has been absorbed. Turn the heat down to very low, cover with a lid and leave to steam for 10 minutes, or until the quinoa is light and fluffy. Spread out onto a flat tray to cool completely.

• Place all of the tabouleh ingredients into a large mixing bowl along with the cooled quinoa.

• Whisk all of the dressing ingredients until smooth. Taste for balance of creamy, sour and sweet.

• Toss the dressing through the celery mixture and place into a serving bowl. Garnish with a few extra almonds before serving.

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Sweet and Spicy Crispy Beef

Sweet and Spicy Crispy Beef

Recipe By Michael Weldon

Ingredients

• 500 g Coles beef stir fry strips

• ½ cup potato starch

• ½ cup corn flour

• 5 ltr oil, for frying

Marinade

• 1 tbs soy sauce

• 1 tbs sesame oil

• 1 tbs garlic, grated

• 1 tbs fresh ginger, grated 

Sweet and Spicy Glaze

• ½ cup honey

• 2 tbs soy sauce

• 2 tbs black vinegar

• 2 tbs hoisin sauce

• 1 tbs sesame oil

• ½ tsp chilli flakes

Garnish 

• 3 spring onions, sliced thinly

• ¼ cup toasted sesame seeds

Method

• In a bowl, combine the beef and marinade ingredients. Mix together and allow to marinate for up to 1 hour.

• In a small saucepan combine the sweet and spicy glaze ingredients and mix together. Place over a medium-high heat and reduce the mixture down to a thick glaze. Remove from heat and allow to cool slightly.

• Heat the oil in a large saucepan to 180 degrees (°C).

• In seperate bowl, combine the potato starch and corn flour.

• Remove the beef from the marinade and add to the flour mixture. Toss through the mixture until the beef strips are evenly coated.

• Add the beef strips to the large saucepan in batches and fry until the beef is crispy and cooked through. It should take 5-6 minutes.

• Once the beef is cooked, add to a bowl and pour in the glaze and some of the sesame seeds. Toss together until all the beef is coated in the glaze.

• Serve topped with extra sesame seeds and some spring onion tops.

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Chicken Mole

Chicken Mole

Recipe By Michael Weldon

Ingredients

Dry Spice

• 2 tbs cumin seeds

• 2 tbs coriander seeds

• 4 cloves

• 2 cinnamon quills

• ¼ cup sesame seeds

• 2 star anise

• 2 tbs smoked paprika

Mole

• 8 chicken thighs, bone in

• 2 onions, diced

• 4 garlic cloves, sliced

• 2 Ancho chillies, soaked in boiling water for 15 mins

• ¼ cup raisins soaked with chillies

• ¼ cup roasted almonds

• 2 tbs chipotle in adobo sauce

• 1 tin tomatoes

• 2 cups chicken stock

• 25 g dark chocolate

• Squeaky Gate extra virgin olive oil

• sea salt

Garnish

• ½ bunch coriander leaves

• 4 warm tortillas

• steamed rice

• ¼ cup pickled jalapenos

Method

• In a dry fry pan toast off the cumin, coriander, cloves, cinnamon, sesame seeds and star anise till fragrant and roasted. Add to a blender with the smoked paprika and blend into a powder.

• In a large pot over a medium heat add a drizzle of extra virgin olive oil and the chicken thighs, cook until browned all over. Remove from the pot and set aside.

• Add the onions into the same pot with a pinch of salt and cook down slowly till browned and softened. Add the dried spice mixture and sesame seeds and gently cook down.

• To the onions, combine the garlic, ancho chillies, raisins, roasted almonds, chipotle and 1 cup of the liquid from soaking the chilli. Blend until a smooth paste.

• Pour the paste into the pot with the tomatoes, chicken stock and the chocolate. Bring to the boil then reduce to a simmer. Add the chicken back into the pot, cover with a lid and simmer for an hour.

• After an hour the sauce should have thickened, and the chicken should be falling off the bone. If this is not the case gently reduce down the sauce with the lid removed. Taste for seasoning and adjust to your liking.

• Serve the Mole topped with coriander and pickled jalapeno with rice and tortillas on the side.

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Spiced BBQ King Prawns with Mango Salsa

Spiced BBQ King Prawns with Mango Salsa

Recipe by Courtney Roulston

Ingredients

• 1kg extra large Coles green king prawns, shell on (around 12 XL King Prawns)

• ¼ cup Squeaky Gate extra virgin olive oil

• 1 tbsp ginger, grated

• 1 tsp ground cumin

• 1 tsp garam masala

• 1 tsp ground turmeric

• 1 tsp ground sweet paprika

Mango Salsa

• 1 Coles mango, chopped into 1.5cm cubes

• 1 lebanese cucumber, diced

• 1 small red onion, finely diced

• 1 long green chilli, finely chopped

• zest and juice of 1 lime, plus extra wedges to serve

• ¼ cup mint leaves, chopped

• ¼ cup coriander sprigs, plus extra to serve

Method

• Mix together the extra virgin olive oil, ginger and all the spices and a pinch of salt and pepper in a large bowl. Toss the prawns through the marinade and set aside.

• Place all the mango salsa ingredients into a bowl and gently toss to combine.

• Heat a BBQ Plate to high and grill the prawns for 2 minutes each side, or until fragrant, cooked through and slightly charred.

• Place the prawns onto a serving platter and scatter over some of the mango salsa. Serve the prawns warm with extra lime wedges and coriander sprigs.

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Baked Fish with Chilli Jam and Spring Onion

Baked Fish with Chilli Jam and Spring Onion

Recipe by Sarah Todd

Ingredients

• 1/3 cup Squeaky Gate extra virgin olive oil

• 8 dried chilis (optional)

• 8 fresh large red chilis

• 2cm ginger, finely diced

• 3 garlic cloves, finely diced

• 1 bunch of lemongrass, tough ends removed

• salt

• 2 tbsp tamarind puree

• 1/3 cup Coles brown sugar

• 1 cup water

• 1 tbsp fish sauce

• 600g firm white fish fillets

• lemon slices

to serve

• lime

• spring onion

• fresh coriander

Method

• Blend the chilis in small batches until you get a chunky texture.

• Cut and remove the end of the Lemongrass where it starts to change colour and you can feel the tougher texture, you don’t want this in your chilli jam. Chop the remaining lemongrass finely and pop into the chilli then finely dice the ginger and garlic into small pieces.

• Blend this into a rustic looking paste.

• Add some extra virgin olive oil in the pan on medium heat. Add in the paste and cook out for 10 minutes then add in the tamarind, fish sauce, and sugar with the cup of water.

• Cook out and reduce to a jam-like consistency

• Grab your fish then using a pastry brush coat the fish and lay on a slice of lemon and wrap it up en papillote.

• Bake in the oven at 180 degrees for 10 minutes.

• Serve on a large platter topped with shredded spring onion, fresh coriander and lime.

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Penne with Spicy Bacon Rose Sauce & Burrata

Penne with Spicy Bacon Rose Sauce & Burrata

Recipe by Michael Weldon

Ingredients

• 500g San Remo penne

• 200g streaky bacon, diced finely

• 1 brown onion, finely diced

• 2 garlic cloves, diced

• ½ tsp dried chilli flakes

• 500g passata

• 250g Bulla cream

• 1tbs butter

• 1 piece of burrata cheese

• ½ bunch basil leaves picked

• sea salt

• black pepper

• Squeaky Gate extra virgin olive oil

• Raco frypan

Method

• In a large pot of rapidly boiling water cook the penne following the back of packet instructions.

• In a frypan over a medium heat fry off the bacon. Add a drizzle of extra virgin olive oil and the onion, fry until softened. Add the garlic and chilli, fry off for a minute. Add the passata and bring to the boil then simmer until the sauce thickens. Add the cream and swirl into the tomato. Cook for a further minute then carefully blend till smooth with a stick blender. Add the butter and season with salt and pepper to taste.

• Once the pasta is cooked drain quickly then add into the pan with the rose sauce. Toss the pasta through the sauce to fully coat the pasta in the sauce.

• Serve the pasta in the bowls twisted into nests. Top the pasta with torn burrata and extra basil leaves.

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3 Cheese Broccoli Flatbread Pizza

3 Cheese Broccoli Flatbread Pizza

Recipe by Courtney Roulston

Ingredients

base

• 2 cups self-raising flour

• 1 tsp sea salt

• 1 & 2/3 cups Jalna greek yoghurt

• large Raco frypan

• Raco non-stick tray

topping

• 1 tbsp Squeaky Gate extra virgin olive oil, plus extra for brushing

• 2 green spring onions, finely sliced

• 2 cloves garlic

• 4 cups broccoli florets, finely chopped

• sea salt and cracked black pepper to taste

• ¼ cup Bulla thickened cream

• ½ cup fresh basil, chopped

• 1 cup cheddar cheese, grated

• ½ cup parmesan cheese, grated

• ½ cup feta cheese, crumbled

• 1 teaspoon dried chilli flakes

Method

• Mix the flour, salt and greek yoghurt together in a large bowl until it forms a smooth dough. Divide the mixture onto 2 or 4 equal portions and roll into round balls. Flour a clean work surface and roll each ball of dough into a rough rectangle, around ¾ cm thick with a rolling pin.

• Heat the frying pan on a medium/high heat and place one of the circles of dough into the dry pan. Cook for 2-3 minutes, or until the dough starts to bubble and becomes golden brown. Flip over and cook for a further 2 minutes on the second side, or until cooked through.

• Repeat with the other circles of dough.

• Pre-heat the oven to 220 degrees C.

• Place the cooked flatbread onto oven trays and brush with oil.

• Heat the extra virgin olive oil in a frying pan over a medium heat. Add the spring onion, garlic and a pinch of salt and pepper and cook for 1-2 minutes. Add in the broccoli and cook for 1 minute before adding in the cream and basil leaves. Cook for 1-2 minutes to slightly reduce the cream. Spread half the cheddar cheese onto the base of the flatbreads. Top with the broccoli mixture and scatter with the remaining cheddar, Parmesan and feta cheese.

• Bake the pizzas in the oven for 10-15 minutes, or until the cheese has melted and the pizzas are fragrant.

• Remove from the oven and scatter over the dried chili flakes and slice into wedges before serving.

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Fig Salad

Fig Salad

Recipe by Stephanie Alexander Kitchen Garden Foundation

Ingredients

from the garden

• 4 figs

• 100g rocket

from the pantry

• 60g walnut halved

• 60g goat’s cheese

for the dressing

• 1 tbsp Squeaky Gate extra virgin olive oil

• 1 tsp walnut oil

• ½ teaspoon red-wine vinegar

• sea salt and ground black pepper

  to taste

Method

• Heat the frying pan to medium heat, toast the walnut halves for about 5

  minutes and allow to cool.

• Set out the chopping board and knife. Dampen the tea towel and place it

  under the chopping board to prevent it from slipping.

• Quarter the figs. Add the figs and rocket to your serving bowl, and crumble

  over the goat’s cheese.

• Mix all the dressing ingredients together in the small bowl and taste for

  seasoning. Drizzle over your salad just before serving.

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BBQ’d Pulled Mushroom Buns

BBQ’d Pulled Mushroom Buns

Recipe by Michael Weldon

Ingredients

• 4 swiss brown mushrooms

• 4 large flat mushrooms

• 4 shiitake mushrooms

• 1 bunch enoki mushrooms

• Squeaky Gate extra virgin olive oil

rub

• 1tbsp brown sugar

• 1tbsp smoked paprika

• 1 tbsp cumin

• 1 tsp garlic powder

• 1tsp onion powder

• 1tsp sea salt

• 1 brown onion

• 2 tsp spice rub

• ½ cup apple juice

• ½ cup ketchup

• ½ cup brown sugar

• 1tsp soy sauce

• 1 tbs apple cider vinegar

• 1 tsp black pepper

to serve

• 4 brioche buns

• ¼ cabbage, shaved

• 1 carrot, grated1 red onion, sliced thinly

• ⅓ bunch coriander, leaves

• 2 tbsp apple cider vinegar

• Coles vegan chipotle aioli

Method

• Light a BBQ. This can also be done in an oven. Drizzle the mushrooms in extra virgin olive oil and coat in the spice rub. Place onto the cooker of your choice. (If using the oven cook at 160 for 25 – 30 minutes). Cook until the mushrooms are cooked through.

• In a saucepan over a medium heat cook off the onion until sift. Add the dried spices and fry off then add the juice, ketchup, sugar, soy, vinegar and pepper. Boil until the mixture thickens. Blend the mixture with a stick blender.

• In a bowl combine the cabbage, red onion, carrot, coriander, vinegar and a drizzle of olive oil. Mix to dress the slaw.

• With a knife roughly chop the cooked mushroom then using a fork break them up further. Dress with the bbq sauce. to serve build pulled mushroom sandwiches with the Slaw and vegan aioli.

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Moroccan Chicken Leg Tagine With Cauliflower Pilaf

Moroccan Chicken Leg Tagine With Cauliflower Pilaf

Recipe by Courtney Roulston

Ingredients

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 brown onion, sliced

• 2 cloves garlic, sliced

• 1 tbsp fresh ginger, julienne

• 1 long red chilli, sliced

• ¼ bunch coriander, stems finely sliced and leaves picked

• 2 tsp ground cumin

• 2 tsp ground coriander

• 2 tsp ground turmeric

• ½ tsp whole fennel seeds

• ½ tsp ground cardamom

• 2 small cinnamon quills

• 600ml Coles low salt chicken stock

• 1 tbsp honey

• 12 Coles free range chicken drumsticks

• 400g can Coles chickpeas, drained

• ¼ cup slivered almonds, toasted to garnish

• Raco frypan

cauliflower rice salad

• 4 cups grated raw cauliflower

• 2 small zucchini, grated

• ½ cup flat leaf parsley, chopped

• zest and juice of ½ lemon

Method

• Pre-heat oven to 180 degrees.

• Heat the extra virgin olive oil in a frying pan over a medium heat. Cook the onion with a pinch of sea salt for 1-2 minutes. Add in the garlic, ginger, coriander stems and chilli and cook for a further 2 minutes. Add in the ground spices, fennel seeds and cinnamon and cook for 2 minutes, or until the spices are fragrant. Pour in the stock and add honey then season with black pepper.

• Arrange the chicken drumsticks and chickpeas into a deep-sided oven tray and pour over the sauce.

• Cook in the oven at 180 for 45 minutes.

• Combine salad and serve on a share platter along side tagine.

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Vegetarian Okonomiyaki

Vegetarian Okonomiyaki

Recipe by Sarah Todd

Ingredients

• 1 cup Coles all-purpose plain flour

• ¼ tsp sea salt

• ¼ tsp sugar

• ¼ tsp baking powder

• ½ cabbage, shredded on mandolin

• ½ tsp dark soy sauce

• ½ tsp toasted sesame oil

• 200g button mushroom, thinly sliced

• 2 large spring onions, thinly sliced (green for garnish, white for filling

• 4 large eggs

• tempura scraps (optional)

• Raco pan

quick okonomiyaki sauce

• 1 ½ tbsp sugar

• 2 tbsp oyster sauce

• 4 tbsp tomato sauce

• 3 ½ tbsp worcestershire sauce

to serve

• kewpie mayonnaise

• dried green seaweed

• pickled red ginger

Method

• In a large bowl, combine all-purpose flour, salt, sugar, baking powder and mix all together. Add soy, sesame oil, eggs and stir together. Remove the core of the cabbage and mince or finely chop and add along with pickled red ginger to the bowl. Mix well until well-combined. This consistency should be rather thick, add water as needed to create a wet batter. Approximately ½ cup or as needed.

• To make okonomiyaki sauce, combine all ingredients and mix together.

• In a large pan, heat vegetable oil on medium heat. When the frying pan is hot, spread the batter in a circle on the pan. Thickness is 2 cm. If you’re new to making okonomiyaki, make a smaller and thinner size so it’s easier to flip. When the bottom side is nicely browned, flip over. Gently press the okonomiyaki to fix the shape and keep it together. Cover and cook for another 5 minutes.

• Flip over one last time and cook uncovered for 2 minutes. Continue with the rest of the batter.

• To serve; apply okonomiyaki sauce with brush, add Kewpie mayonnaise in zigzagging lines, and sprinkle dried green seaweed, chopped spring onions, and pickled red ginger on top for garnish.

• Tip: Okonomiyaki freezes well. Once it cools down (no sauce or toppings), wrap each okonomiyaki in aluminium foil and put it in a freezer bag. When you want to eat it, defrost first and put it in a toaster or oven to heat it up. It's a great quick meal!

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Lemongrass Pork Belly with Peach Nuoc Cham

Lemongrass Pork Belly with Peach Nuoc Cham

Recipe by Courtney Roulston

Ingredients

• 1.2kg Coles free range sliced pork belly strips

• 1 bunch fresh coriander to serve

• 1 bunch fresh mint to serve

• 1 butter lettuce, washed, leaves picked to serve

marinade

• 1 large stalk lemongrass, outer layers trimmed

• 2 tablespoons Squeaky Gate extra virgin olive oil

• 2 cloves garlic

• ½ small brown onion

• 2 tablespoons fish sauce

• 2 tablespoons soy sauce

• 1 tablespoon honey

• 1 teaspoon black pepper

peach nuoc cham

• 2 peaches, washed

• 2 tablespoons water

• 2 tablespoons fish sauce

• juice of 1 lime, plus extra wedges to serve

• 1 tablespoon honey

• 1 clove garlic, peeled, finely grated

• 1 long red chilli, finely chopped

Method

• Place all the marinade ingredients into a small food processor and blitz until combined. Toss the pork through the marinade and set aside at room temperature.

• Cut the peaches into slices and remove the stone.

• Combine all the Nuoc Cham ingredients in a medium bowl and add in the sliced peaches and set aside.

• Heat a BBQ grill plate to medium/high. Grill the pork for 8 minutes each side, turning occasionally to ensure the marinade does not burn. Once the pork is dark in colour and cooked through, rest in a warm area for 5 minutes.

• Place the pork onto a serving platter. Drizzle with some of the peach dressing and serve with fresh herbs, lime wedges and lettuce on the side.

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Tuna Poke Bowl

Tuna Poke Bowl

Recipe by Michael Weldon

Ingredients

• 500g Coles yellowfin tuna, large dice

• 1 small red onion, thinly sliced

• 2 spring onions, thinly sliced

• 2 tbs tamari

• 1tbs sesame oil

• 1tbs togarashi (see our recipe here)

• 1tsp caster sugar

• 1 avocado, diced

• ½ bunch coriander, chopped roughly

• toasted sesame Seeds

• fried shallots

• 2 cups brown rice, cooked

• 2tbs mirin

• 2tbs rice wine vinegar

• 1tsp sugar

• 1tbs salt

• Raco pot

Method

• In a small pot warm the mirin, rice wine vinegar, sugar and salt until the sugar melts. In a large bowl add the cooked brown rice and dress in the mirin mixture. Allow to cool to room temp.

• In a large mixing bowl combine the onion, spring onion, tamari, sesame oil, togarashi and sugar and mix together. Leave for 5-10 minutes for the flavours to come together. The onion should soften. Add in the tuna and mix through making sure to coat all the tuna in the sauce. Add the avocado and coriander, gently mix together.

• Serve the Poke over the brown rice. Top with extra togarashi, sesame seeds and fried shallots.

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Steak Tartare with Egg Sauce

Steak Tartare with Egg Sauce

Recipe by Michael Weldon

Ingredients

• 2 eggs

• 100mls Squeaky Gate extra virgin olive oil

• 1 lemon juice

• 3 anchovies

• black pepper

• 250g sirloin steak, diced

• 1 shallot, diced

• 2tbs capers

• 1 tbs cornichons, sliced

• 1tbs dijon mustard

• ½ tsp worcestershire sauce

• ¼ tsp tabasco

• ½ bunch Chives, chopped

• ½ bunch tarragon, chopped

• ½ bunch parsley, chopped

• salt

to serve

• rye bread, sliced thin and toasted

• extra herbs to garnish

• extra shallot rings to garnish

Method

• In a small saucepan boil the eggs for exactly 6 minutes. Remove from the water, chill in cold water and then peel. Add the eggs and anchovies to a jug. Blitz until smooth with a stick blender. With the blender runner slowly pour in the extra virgin olive oil and emulsify into the sauce. Once thick add in the lemon, salt and pepper.

• In mixing bowl combine the steak, shallot, capers, cornichons, mustard, Worcestershire sauce, tabasco sauce, herbs, pinch of salt and a drizzle of extra virgin olive oil. Mix together until completely combined.

• Serve the egg mixture on the bottom of a bowl. Top with the steak and garnish with the herbs and shallots. Add the toasted bread on the side and enjoy.

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Schichimi Togarashi

Schichimi Togarashi

Recipe by Sarah Todd

Ingredients

• 1 orange, zest of entire orange in strips

• 2 tbsp red chilli flakes

• 2 tsp sichuan peppercorns

• 2 tsp white sesame seeds

• 2 tsp black sesame seeds

• 1 tsp ginger powder

• ½ tsp poppy seeds

• ½ sheet quality toasted nori , crumbled

• ½ tsp himalayan salt

Method

• Preheat oven to 140°C and line a baking tray with baking paper and lay the strips of orange zest. Bake for 1 hour, or until the zest has completely dried out and allow to cool.

• In a fry pan on medium heat add white sesames, black sesame seeds and poppy seeds and lightly toast until fragrant, being careful not to burn. Transfer to a bowl and allow to cool completely. Toast sichuan peppercorns and chilli and blitz to a powder along with the dried orange zest. Finely shred nori and stir all ingredients together.

• Keep in sterile jar for use in different recipes!

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