Raw Root Vegetable Salad with EVOO and Grapefruit Dressing

Raw Root Vegetable Salad with EVOO and Grapefruit Dressing

Recipe By Michael Weldon

Ingredients

Dressing

• ½ cup Squeaky Gate extra virgin olive oil

• 1 grapefruit, juiced

• 2 sprigs tarragon, leaves picked

• 1 tbs Coles dijon mustard

• pinch of sea salt

• pinch of black pepper

Olive Oil Croutons

• 200 g stale sourdough torn into bite sized pieces

• Squeaky Gate extra virgin olive oil 

• sea salt

Salad

• 1 head of fennel, shaved

• 1 bunch of radish shaved

• 2 carrots, sliced thinly

• 2 beet roots, sliced thinly

Garnish 

• chives

• tarragon

Method

• Drizzle the bread in extra virgin olive oil and season with salt, lay on a skillet and cook until crispy and golden, cook to room temp.

• In a jug combine the dressing ingredients, blend until smooth. Taste and adjust the seasoning to your liking.

• Spread the fennel, radish, carrot and beets over a serving platter, stacking and layering for height. Dress with generous amount of the dressing making sure each vegetable pieces is dressed. 

• Garnish with the croutons, chives and tarragon.

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Brick Chicken with Grilled Broccolini

Brick Chicken with Grilled Broccolini

Recipe By Michael Weldon

Ingredients

• 1 whole chicken, back bone cut out and split into 2 pieces through the breast.

• 2 lemons, cut in half

• 2 bunches broccolini

• 1 cup Greek yoghurt

• 3 garlic cloves, finely grated 2 small cloves

• 2 tbs extra virgin olive oil

• sea salt

Cooked using The Ziggy available at Barbeques Galore

Method

• Start the bbq on a medium-high heat. Add a drizzle of olive oil to the chicken, then place the chicken skin side down on the bbq. Place something heavy on top of the chicken, traditionally it is a brick wrapped in foil. Cook the chicken on the skin side for 20 minutes on a low heat. 

• In a bowl combine the yoghurt, garlic and olive oil, mix together until smooth.

• While the chicken is cooking, drizzle extra virgin olive oil over the broccolini and add to the bbq. Add the lemons on to the bbq cut side down and cook until caramelised. 

• After around 20 minutes, turn the chicken. It should only take under 5 minutes on the other side. Once cooked through to your liking, remove from the heat and allow to rest.

• Carve the chicken into 8 pieces. Serve the chicken on the broccolini with the lemon piece and yoghurt on the side. Salt to finish.

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BBQ Kale with Parmesan Mascarpone and Chilli

BBQ Kale with Parmesan Mascarpone and Chilli

Recipe By Michael Weldon

Ingredients

• 1 bunch Coles green kale, stalks removed

• 1 bunch purple kale, stalks removed

• Squeaky Gate extra virgin olive oil

• sea salt

Chilli

• 3 large red chillies

• 1 bird’s eye, if you like it hot

• 1 garlic clove

• 1 tsp sea salt

• 2 tbs Squeaky Gate extra virgin olive oil 

Parmesan Mascarpone

• 2 tbs parmesan

• 1 tub Coles mascarpone 

• ½ lemon, zest and juice

• 2 tbs Squeaky Gate extra virgin olive oil 

Garnish 

• extra parmesan

Cooked using The Ziggy available at Barbeques Galore

Method

• Heat a BBQ until it is smoking hot. Dress the kale with extra virgin olive oil and salt. Place onto the BBQ and cook with the lid closed until slightly charred and crispy around the edges, this should take about 5 minutes. 

• In a mortar and pestle combine the chillies, garlic and sea salt. Pound into a paste then add the extra virgin olive oil and stir together. 

• In a bowl mix together the ingredients for the parmesan mascarpone.

• To serve spread the parmesan mascarpone on the base of a platter. Lay the grilled kale leaves over the top then grate over extra parmesan and spoon over the chilli.

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Crab Linguini al Limone

Crab Linguini al Limone

Recipe By Michael Weldon

Ingredients

• 1 large blue swimmer crab, cooked and meat picked

• 500 g San Remo no. 1 linguine 

• 2 tbs Coles butter

• 1 onion, diced finely

• 2 garlic cloves

• ½ cup Coles cream

• 1 lemon, zest and juice

• pepper

• sea salt

• dill frons, to garnish

Method

• In a large pot of salted boiling water cook the pasta following the packet instructions.

• In a frypan over a medium heat melt the butter, add the onion with a pinch of salt and cook until it begins to soften. Add the garlic and cook for a minute, add the cream and turn the heat down and thicken the sauce. 

• When the pasta is cooked add the crab to the cream and then transfer the pasta into the sauce, taking a little pasta water with it. Add the lemon and some freshly ground black pepper, mix until the sauce coats the pasta evenly.

• Serve the past topped with extra lemon zest.

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Crushed Carrots, Whipped Feta & Carrot Top Zhoug

Crushed Carrots, Whipped Feta & Carrot Top Zhoug

Recipe By Courtney Roulston

Ingredients

• 2 bunches orange Dutch carrots, washed, tops reserved 

• 2 tbs Squeaky Gate extra virgin olive oil 

• 1 tsp whole cumin seeds 

• sea salt and black pepper to taste 

• 1 cup water

• ½ can (200g) canned Coles brown lentils, drained, rinsed 

Whipped Feta

• 200 g Coles deli smooth Danish feta, crumbled

• 100 g Jalna Greek farm to pot organic yoghurt 

• 1 tbs lemon juice, plus zest strips reserved to garnish  

Carrot Top Zhoug

• 1 cup carrot tops, roughly chopped, plus a few extra sprigs to serve 

• 1 cup coriander, roughly chopped

• 1 clove garlic, peeled 

• 1 long green chilli, chopped 

• 1 tsp ground coriander 

• ½ tsp ground cardamom 

• ½ cup Squeaky Gate extra virgin olive oil, plus extra to serve 

Method

• Heat the oil in a large frying pan over a medium heat. Add in extra virgin olive oil. Add in the cumin seeds and toast off until fragrant. Add in the carrots and a pinch of sea salt. Cook for 3-4 minutes, or until there is some colour on the outside. Pour in 1 cup of water and partially cover with a lid to steam for 20 minutes, or until the carrots are softened and most of the water has evaporated.

• Meanwhile place the feta, yoghurt, lemon juice and a pinch of salt in a small food processor and blitz until smooth and whipped. 

• Place all the zhoug ingredients into the jug of a stick blender and blitz until smooth and bright green. Taste for balance and set aside. 

• Once the carrots are tender and the water has evaporated, use the back of a fork to roughly crush them to create a rustic mash. Toss the lentils through the carrots to warm. Add salt to taste

• Spread the whipped feta onto the base of a serving plate. Top with the crushed carrot mixture and dollop over the zhoug. Finish with lemon zest, a few grinds of black pepper and a drizzle of extra virgin olive oil.

• Optional: serve with toasted flatbread or as a side dish to BBQ chicken or lamb.

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Fennel Crusted Swordfish with Grilled Radicchio and Grapefruit

Fennel Crusted Swordfish with Grilled Radicchio and Grapefruit

Recipe By Andy Allen

Ingredients

• 300 g loin piece of swordfish

• 1 tbs toasted fennel seeds

• zest of 1 lemon

• 2 tbs Squeaky Gate extra virgin olive oil

• salt and pepper

• 2 heads radicchio - quartered 

• 1 grapefruit - peeled and diced

• 10 Coles deli green olives - pitted and halved

• 1 baby fennel - finely sliced

• 1/4 cup toasted pistachios - roughly chopped

• 1 handful parsley leaves 

• 1 handful mint leaves

• 2 tbs Coles red wine vinegar

• 3 tbs Squeaky Gate extra virgin olive oil

Method

• For the fennel rub, slightly crush the fennel seeds in a mortar and pestle and then mix in the lemon zest, extra virgin olive oil and season with salt and pepper. Pour the marinade over the swordfish and leave to marinate for about an hour.

• Preheat your oven to 180 degrees (C).

• Place a griddle pan over a medium heat. Once hot, add the swordfish to the pan and cook for 2 minutes on each side. You're just looking to set the fennel seeds on the flesh and slightly caramelise. Transfer the swordfish to a roasting tray and place it in the oven for about 6 minutes, or until the internal temperature reaches 38 degrees. Once you’ve removed the swordfish from the oven let it rest and the temperature should continue to rise to 45 degrees (C).

• While the swordfish is in the oven, turn the heat up on the griddle pan to high and lay the quartered radicchio out on your chopping board. Drizzle with a decent amount of olive oil and season well with salt and pepper. Transfer the radicchio to the hot griddle pan and cook for 2 minutes on both sides. Before they come off the pan, pour over the red wine vinegar.

• Just before you carve the swordfish, cut the core from the radicchio and toss with the diced grapefruit, green olives, sliced fennel, pistachios, and herbs. Dress with a drizzle of olive oil, a touch more red wine vinegar and season with salt and pepper. Transfer the grilled radicchio salad to your serving bowl.

• Carve the swordfish and serve with a drizzle of olive oil and a lemon cheek.

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Caprese Salad with Roasted Tomatoes

Caprese Salad with Roasted Tomatoes

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 1 kg Coles cherry tomatoes, sliced in half lengthways

• 4 sprigs of thyme

• 1/4 tsp salt

• 4 tbsp extra virgin olive oil

• 2 tbs Coles finest balsamic vinegar

• 300 g fresh mozzarella, torn into a size similar

• to the basil leaves

• 3 large handfuls of basil leaves

Method

• Preheat the oven to 180°C.

• Prepare all the ingredients based on the instructions in the ingredients list.

• Line the baking trays with baking paper.

• Place the sliced tomatoes and thyme in a single layer on the baking trays.

• Sprinkle with salt, and drizzle with olive oil and balsamic vinegar.

• Bake for 30–40 minutes, or until the skin on the tomatoes start to blister and brown a little. Remove the tomatoes from the oven and allow to cool.

• Arrange the roasted tomatoes, cheese and basil in a slightly overlapping pattern on a serving platter, starting from the outside rim and working towards the centre.

• Drizzle with any remaining liquid from the roasted tomatoes.

• Serve with crusty bread or focaccia.

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Seafood Mixed Grill with Burnt Tomato and Caper Sauce

Seafood Mixed Grill with Burnt Tomato and Caper Sauce

Recipe By Michael Weldon

Ingredients

• 2 Coles barramundi fillets, cut in half lengthways

• 2 Coles salmon cutlets

• Squeaky Gate extra virgin olive oil

• sea salt

• 4 whole tomatoes, grilled on the bbq until charred all over

• 1 garlic clove

• 1 long red chilli, grilled on the bbq until charred all over

• ½ bunch parsley, chopped

• ¼ cup capers

• ¼ cup Squeaky Gate extra virgin olive oil

• 1 tbs Coles finest red wine vinegar

• 2 squid tubes, cut in halves and scored

• 1 garlic clove

• ½ tsp chilli flakes

• 1 lemon

• 4 large whole green prawns

• 8 mussels 

Garnish

• grilled lemons

• grilled sourdough 

• extra parsley

Cooked using The Ziggy available at Barbeques Galore

Method

• In large jar add the tomato, garlic, olive oil, charred chilli and a pinch of salt. Blend until semi smooth with a stick blender. Add the parsley, capers and vinegar, stir through. Taste and adjust seasoning to your liking.

• Heat a bbq until it is smoking. Make sure the grills are clean. Brush the barramundi and salmon cutlets with extra virgin olive oil and salt. Place the barramundi skin side down onto the grill and the salmon cut side. Cook for the majority of the time on the first side then turn and finish the cooking on the other side. 

• Coat the squid, garlic, chilli, lemon, a pinch of salt and a drizzle of olive oil. 

• Drizzle the prawn with olive oil and salt. Place onto the grill, cook until half the prawn changes colour then repeat the process on the other side until cooked. 

• Place the squid onto the grill and cook until charred on both sides, Slice into more manageable pieces.

• Place the mussels onto the BBQ and close the lid. Cook until the mussels pop open, then remove from the heat. 

• Once all the seafood is cooked, begin plating up. Start with spreading a couple of spoons of the sauce on the bottom of the plate then top with a piece of each seafood and a couple of mussels. Dress the seafood with a generous amount of the burnt tomato sauce. Place the grilled sourdough to the side. Top with parsley and some fresh lemon.

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Tuna & Risoni Salad

Tuna & Risoni Salad

Recipe By Daniel Matheson

Ingredients

• 250 g San Remo risoni, cooked and drained

• 400 g Coles tuna in springwater, flaked

• 100 g spinach leaves

• 20 basil leaves, picked

• small bunch parsley, roughly chopped

• small bunch dill, roughly chopped

• 12 chives, finely sliced

• 2 spring onions, sliced - white parts and green parts separated

• ¼ cup freshly squeezed lemon juice

• 1 cup Squeaky Gate extra virgin olive oil

• salt and pepper to taste

Method

• In a pot of boiling water, cook the risoni as per instructions of the packet. Once cooked, drain and toss with a drizzle of extra virgin olive oil to ensure the pasta does not stick together. Rest aside to cool.

• In a pan on medium heat, drizzle in extra virgin olive oil and add the spinach. Allow to wilt in the pan for 1 minute then take out and place on a paper towel to absorb any of the extra fluid. 

• In a serving bowl, add in the cooled risoni and all the herbs apart from the green tops of spring onion. Add in the wilted spinach and the tuna flakes.

• To make the dressing, in a clean jar pour the lemon juice, ¾ cup extra virgin olive oil and add salt and pepper to taste. Close the jar lid and shake until the dressing ingredients are smoothly combined. 

• To serve, add ¾ of the dressing to the serving bowl of salad ingredients and toss through until all ingredients are coated. Taste and add more dressing if required.

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Lamb Manti with Yoghurt and Burnt Butter

Lamb Manti with Yoghurt and Burnt Butter

Recipe By Michael Weldon

Ingredients

• 250 g Coles lamb mince

• 1 onion, diced 

• 2 garlic cloves, grated

• 1 tsp smoked paprika, plus extra for garnish

• 1 tsp dried mint, plus extra for garnish

• 1 tsp sea salt

• 60 wonton wrappers

• ½ cup Greek yoghurt

• ½ lemon, juice

• ¼ cup Coles butter

• ¼ bunch parsley, roughly chopped

Method

• Mix together the onion, garlic, paprika, dried mint, salt and lamb mince.

• Place teaspoon of lamb mince mix in the middle of the wrapper. Brush the edges of the wrapper with a small amount of water. Fold two sides together then the other two sides. Fold the opened edges of the wrapper together and press into a diamond shape making sure to squeeze out any air. Repeat this process until all the wrappers are filled.

• In a small saucepan over a medium high heat melt the butter until it begins to brown. Add a squeeze of lemon to the pan and remove from the heat. Keep warm for serving. 

• Spread the yoghurt across the base of the serving plate in an even thin layer. Bring a saucepan of water to a gentle boil. Cooking in batches add the Manti to the pot and cook for 5-6 minutes until the wrappers are cooked. Remove with a slotted spoon and place on your serving plate. Repeat the process with the second batch. 

• Drizzle the butter over the dumplings. Sprinkle over the chopped parsley, extra dried mint and smoked paprika.

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Smoked BBQ Beef Brisket with Zucchini Pickles

Smoked BBQ Beef Brisket with Zucchini Pickles

Recipe By Courtney Roulston

Ingredients

• 1.5 kg Coles beef brisket

Spice Rub

• 1 tsp garlic powder 

• 1 tsp cumin powder

• sea salt and pepper to taste 

BBQ Sauce

• ½ cup apple cider vinegar 

• 1 cup tomato ketchup 

• 1/3 cup Coles honey 

• 2 tsp onion powder

• 1 tbs American mustard 

• 1 tbs worcestershire sauce 

To Serve

• 1 cup zucchini pickles

Method

• Pre-heat the smoker to 150 degrees (C).

• Mix all the spice rub ingredients together and coat the outer of the brisket then place the beef into the smoker and let cook low and slow for 6 hours or until the meat is tender.

• Whisk all the bbq sauce ingredients together and pour into a serving bowl.

• To serve, slice the beef brisket on a tray and serve with zucchini pickles and bbq sauce on the side.

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Scallop & Chive Dumplings

Scallop & Chive Dumplings

Recipe By Courtney Roulston

Ingredients

• 16 wonton wrappers 

• 16 large Coles scallops (around 200 g)

• 8 tbs chives, finely sliced 

• 2 tsp sesame oil 

• 2 tbs ginger, peeled and finely chopped 

• ½ tsp Coles sugar 

• 2 tbs light soy sauce 

• 4 tbs extra virgin olive oil 

• 1 lemon 

• cracked black pepper to serve 

Method

• Bring to a medium heat a generous splash of extra virgin olive oil. Place the ginger and 1 tbs of chives into a small heat-proof bowl. Heat the oil until nearly smoking. Pour the oil over the ginger to scald. Stir in the remaining soy sauce, sesame oil, a squeeze of lemon juice and cracked pepper.

• Bring a large high-sided frying pan of water up to a simmer. Chop half the scallops into a rough mince and slice remaining in half vertically. Place the minced scallop into a mixing bowl and add in 6 tbs chives, 1 tsp sesame oil, 1 tbs ginger, sugar, 1 tbs soy and a pinch of sea salt. Mix together until well combined. 

• Working in batches of 8, place the wonton wrappers onto a clean work surface. Place a tsp full of the scallop mixture into the middle of the wrappers. Top each one with 1 piece of the chunkier scallop meat. Brush a little water around the outside of 2 sides of the wrapper. Fold the wrapper in half on the diagonal to make a triangle pocket. Repeat with all the wrappers. 

• Gently lower 8 dumplings into the gently simmering water and cook for 5 minutes, or until cooked through. Remove with a slotted spoon and repeat with remaining dumplings.

• Serve the dumplings in bowls and drizzle with a little of the dressing. Garnish with a few fresh chives before serving. 

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Tandoori Potatoes with Yoghurt & Mango Chutney

Tandoori Potatoes with Yoghurt & Mango Chutney

Recipe By Michael Weldon

Ingredients

• 8 medium potatoes, skin on, washed (Coles red royal, desiree or sebago)

• 2 tbs Patak`s tandoori paste 

• 4 tbs extra virgin olive oil 

• sea salt to taste 

• 2/3 cup Greek yoghurt to serve 

• 2-3 tbs Patak`s mango chutney, to serve 

• 1 shallot, peeled slice into rings to serve 

• 1 cup coriander sprigs to serve 

• 1 lime, cut in wedges for garnish

Method

• Pre heat the oven to 190 degrees (C). Cut the potatoes into wedges or chunks and dry them off with a clean tea towel so they are dry. Place the potatoes into a mixing bowl and toss with the tandoori paste, extra virgin olive oil and a pinch of salt. 

• Spread the potatoes onto a lined oven tray in a single layer and roast for 40 minutes, or until crispy on the outside and fluffy on the inside. Remove from the oven and place the potatoes onto a serving platter.

• Dollop the yoghurt and mango chutney over the top of the potatoes. Scatter with shallot rings, coriander and lime wedges before serving. 

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BBQ Scallops with Ginger-Miso Dressing

BBQ Scallops with Ginger-Miso Dressing

Recipe By Courtney Roulston

Ingredients

• 12 xl Coles scallops in the shell 

• 1 tbs white miso paste 

• 1 tbs mirin 

• 1 tsp Coles Asia sesame oil 

• 40 g butter, softened 

• 1 tsp Coles finest pure Canadian maple syrup 

• 2 tbs ginger, finely sliced into julienne 

• 1 tbs chives, finely sliced to serve 

• 1 lemon to serve, cheek cut off

Cooked on The Ziggy available at Barbeques Galore

Method

• Heat a BBQ grill plate to a medium-high heat. Whisk together the miso, mirin, sesame oil, butter and maple in a bowl until combined. 

• Scatter the ginger over the scallops then spoon the miso mixture over the top of each scallop. 

• Place the scallops onto the grill and cook for 4-5 minutes, or until the scallops are just cooked and the miso mixture is bubbling. 

• Place the scallops onto a serving plate and squeeze over a cheek of lemon. Garnish with chopped chives and serve immediately. 

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Steamed Eggplant with Peanut & Ginger Dressing

Steamed Eggplant with Peanut & Ginger Dressing

Recipe By Courtney Roulston

Ingredients

• 2 medium eggplants (both the same size) 

• 1 long red chilli

• sea salt and ground white pepper to taste 

• 1/3 cup Squeaky Gate extra virgin olive oil 

• 1 tbs ginger, julienne 

• 1 tbs crunchy peanut butter 

• 2 tbs Coles asia soy sauce 

• 1 tbs rice wine vinegar 

• 2 tsp maple syrup 

• 1 tsp Coles sesame oil 

• 1 tbs chives and coriander leaves, as garnish 

Method

• Cut each eggplant into 6 wedges lengthways and place them in a single layer along with the whole chilli on top of a piece of baking paper with holes cut into it inside a steamer basket. 

• Steam the eggplant and chilli for 40 minutes, or until the flesh is soft like custard, but still holding together. 

• Heat the oil in a small pot over a medium heat. Once the oil is around 180 degrees (C), pour it over the sliced ginger in a heat-proof bowl. Remove the chilli from the steamer and chop into a fine paste. Whisk the peanut butter, soy sauce, rice wine vinegar, maple, sesame oil and a pinch of white pepper into the ginger mixture.

• Carefully remove the eggplants from the steamer. Place them onto a serving plate and drizzle over the dressing while they are still warm. Slice the warm chilli and garnish along with chives and coriander and serve.

• Optional to serve with steamed rice greens or noodles.

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Lobster Cold Noodle

Lobster Cold Noodle

Recipe By Michael Weldon

Ingredients

• 500 g Coles lobster, meat picked from shell

• 1 cucumber, cut into half moons

• 1 punnet Coles cherry tomatoes, halved

• 3 spring onions, sliced thinly

• ½ bunch coriander

• 1 pack rice vermicelli noodles 

Dressing

• 2 tbs tahini

• 2 tbs fish sauce

• 1 garlic clove, grated

• 2 limes, juiced

• 1 birds eye chilli

• 1 tbs Coles brown sugar

• ¼ cup water

Garnish

• ¼ cup chopped roasted peanuts

Method

• Soak vermicelli noodles in hot water for 5 minutes until hydrated and soft. Strain and refresh in cold water. With scissor cut the noodles into more manageable length lengths.

• Add all the dressing ingredients into a jug or jar. Blend until smooth with a stick blender. Taste and adjust the seasoning to your liking. 

• In a large bowl combine the noodles, lobster, cucumber, tomato, spring onion, coriander and ¾ of the dressing. Mix until everything is coated in the dressing.

• Serve in a bowl topped with extra dressing, chopped peanuts, extra coriander and if you like it hot, some chilli.

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Seared Scotch Fillet with Olive Oil, Anchovy and Herb Sauce

Seared Scotch Fillet with Olive Oil, Anchovy and Herb Sauce

Recipe By Michael Weldon

Ingredients

• 2 garlic cloves

• 3 tbs capers

• 1 pickled jalapeno, seeds removed

• ¼ bunch fresh tarragon

• ½ bunch fresh chives

• ½ bunch fresh parsley

• ½ cup Squeaky Gate extra virgin olive oil

• 2 tbs Coles mustard

• ½ lemon, juice

• ½ tsp sea salt

• 2 anchovies

• 2 Coles scotch fillet steaks

• sea salt

• Squeaky Gate extra virgin olive oil

Method

• Add the garlic, capers and jalapenos to a mortar and pestle, pound into a paste. Add the herbs and salt, pound until the herbs are broken up. Add the extra virgin olive oil, mustard and lemon juice, mix until combined. 

• Heat a BBQ until it smokes. Season the steaks with sea salt and drizzle with olive oil. Place onto the grill and cook for 1-1.5 minutes then turn the steak 90 degrees and cook for a further 1-1.5 minutes to get bar marks, turn and repeat the process on the other side. Once the steak is cooked, remove from the heat and rest for a couple of minutes.

• Carve the steak into 1.5 cm slices and serve on a platter to share. Spoon over the dressing to coat the steak.

• Optional: Pair this dish with your favourite side salad and some French fries.

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Miso-Apple Glazed Ham

Miso-Apple Glazed Ham

Recipe By Courtney Roulston

Ingredients

• 1 whole Coles ham (around 6 kg)

• 2 tbs white miso paste 

• 2 tsp fresh ginger, grated 

• ¾ cup cloudy apple juice 

• 1/3 cup Coles maple syrup 

• 2 tbs Coles apple cider vinegar 

• 2 large apples, sliced into 3 mm rings on a mandolin across the core 

• ¼ cup whole cloves 

Method

• Pre heat the oven to 180 degrees (C). 

• Remove the skin from the ham, leaving a layer of fat intact. Place the skin facing down on the bottom of a large baking tray.

• Whisk the miso, ginger, apple juice, maple syrup and apple cider vinegar together in a bowl until smooth. 

• Cover the outside of the ham with sliced apple, holding them in place with a clove spiked through the middle.

• Using a pastry brush, cover the apple in around 1/3 of the glaze.

• Place the ham into a baking tray then bake for 1.5-2 hours, basting with the reserve glaze every 20 minutes, until all the glaze has been used and the ham has a golden sticky coating all over it.

• Remove from the oven and allow to rest before serving and slicing. 

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Warm Lemongrass Beef & Rice Noodle Salad

Warm Lemongrass Beef & Rice Noodle Salad

Recipe By Courtney Roulston

Ingredients

• 250 g Coles beef fillet, thinly sliced

• 2 tbs extra virgin olive oil 

• ½ fresh lemongrass stalk, finely grated or chopped 

• 1 tbs fish sauce

• 2 cloves garlic, minced 

• 120 g dried rice vermicelli noodles

• 1 large Lebanese cucumber, julienne 

• 3 cups Coles iceberg, shredded 

• ¼ bunch coriander, roughly chopped  

• ¼ bunch Coles mint, leaves picked 

• 1 small red onion, thinly sliced 

• 50 g Coles roasted peanuts, roughly chopped  

Dressing

• 1 tbs Coles Australian honey 

• 2 tbs fresh lime juice 

• 1 tbs fish sauce 

• 1 tsp sesame oil

• 1 long red chili, finely sliced 

Method

• Place the sliced beef in a bowl and mix with sesame oil, lemongrass, fish sauce and garlic.

• Heat a non-stick frying pan over a high heat and cook the beef, in batches for 1-2 minutes, or until cooked just cooked. Set aside. 

• Meanwhile, place the noodles in a heat-proof bowl, cover with boiling water and leave to soak for 5 minutes. Cut the noodles a few times with scissors, drain and place onto a serving platter. Top the noodles with the cucumber, lettuce, half the coriander and half the mint. 

• Mix all the dressing ingredients together in a bowl. Top the noodles and salad with the warm beef. Drizzle over the dressing and sprinkle with sliced onion, remaining herbs and crushed peanuts.

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Pineapple and Fish Sauce Glazed Ham

Pineapple and Fish Sauce Glazed Ham

Recipe By Michael Weldon

Ingredients

• 1 Coles double smoked leg ham, skin removed and fat scored

• ½ pineapple, diced

• 1 brown onion, diced

• 1 birds eye chilli

• 2 kaffir lime leaves

• ½ cup Coles sugar

• ¼ cup fish sauce

• ¼ cup apple cider vinegar

• large red and green chilli, to garnish

Method

• In a large saucepan fry off the onion until softened and slightly golden. Add the pineapple, sugar, chilli, kaffir lime, fish sauce and vinegar, cook down until the pineapple is soft. Turn off the heat, remove the lime leaves and blend into a smooth glaze. Allow to cool.

• Pre-heat an oven to 160 degrees (°C).

• Lay the ham leg on a tray. Spread half the glaze over the scored fat. Place in the oven and cook for 45 minutes until the glaze thickens and sticks to the ham. 

• Add another quarter of the glaze to the ham and return to the oven for 30 minutes. Add the remaining glaze to the ham and top with the sliced chilli. Place in the over for 20-30 minutes to cook out the glaze and soften the chillies.

• Remove from the oven and rest for 30 minutes then carve and enjoy. 

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