Cucumber & Radish Salad with Spicy Peanut Dressing
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Cucumber & Radish Salad with Spicy Peanut Dressing
METHOD
Chocolate Mint Nice Cream
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Chocolate Mint Nice Cream
Recipe by Magdalena Roze
Ingredients
300g frozen bananas,
1/2 cup almond milk
few sprigs of mint
1 teaspoon vanilla extract
2 tablespoon cacao powder
PANA Chocolate with mint
METHOD
Heat the almond milk in a small saucepan until almost boiling. Place bruised mint leaves in it and allow steep for 5-10 minutes.
Add frozen bananas to a blender with 2-3 tablespoons of mint-infused almond milk, vanilla and cacao and blend until smooth and creamy. Add chopped chocolate and pulse briefly or mix with a wooden spoon to combine. Scoop out and serve immediately in a cone or bowl.
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Pan Fried Snapper, Capers & Lemon
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Pan Fried Snapper, Capers & Lemon
Recipe by Louis Tikaram
Coming soon..
Ingredients
METHOD
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Strawberry Matcha Misu
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Strawberry Matcha Misu
Recipe by Magdalena Roze
Serves: 6–8
Matcha Soak
1 cup boiled water
1 tablespoon matcha powder, sifted
2 tablespoons coconut sugar
Cream Layer
400g mascarpone
200g thick coconut yoghurt
4 tablespoons icing sugar
2 tsp vanilla extract
Assembly
1 packet Savoiardi/ lady finger biscuits (around 28 lady fingers)
2 ripe mangoes, peeled and thinly sliced or 1 x 250g punnet strawberries if mango not in season
Topping:
1/3 cup toasted flaked almonds
2 tablespoons toasted coconut flakes
Extra matcha powder, to dust
METHOD
For the matcha soak, whisk the sifted matcha powder into boiling water until smooth. Stir in maple syrup. Let cool slightly.
For the cream, in a mixing bowl, whisk mascarpone until smooth. Fold in coconut yoghurt, icing sugar and vanilla until creamy and well combined. Taste and adjust sweetness if needed.
To assemble, briefly dip each Savoiardi biscuit into the matcha soak (1–2 seconds per side) and line the base of the glass dish. Spread half the cream mixture over the soaked biscuits. Layer the sliced strawberries or mango pieces evenly over the cream. Add another layer of dipped biscuits, then spread the remaining cream on top
Cover and refrigerate for at least 4 hours (or overnight) for the flavours to meld and the layers to set. Just before serving, lightly dust with extra matcha and sprinkle with toasted flaked almonds and coconut flakes.
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Thai Panang Curry with Prawns
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Thai Penang Curry with Prawns
Recipe by Louis Tikaram
Ingredients
200 grams banana prawns, shelled & deveined
¼ cup oil
2 1/2 teaspoons Ayam fish sauce
1 pack dried thin rice noodles
2 medium cloves garlic, minced
1 tablespoon Ayam Panang curry paste
1 teaspoon ayam soy sauce
1 teaspoon Shaoxing wine
1/4 teaspoon Coles ground white pepper
1/4 teaspoon sugar
2 eggs, beaten (coles brand preference)
1 small onion, thinly sliced
12 snow peas, slice thinly
1 small carrot, julienned
2 green onions, sliced very thinly
2 teaspoons toasted sesame oil
METHOD
Place rice noodles in a large bowl and cover with boiling water. Let stand until pliable, about 5 minutes. Drain noodles in a colander.
Place garlic in a small bowl and add Curry paste along with soy sauce, Shaoxing wine, white pepper, sugar, fish sauce and mix well till combined then set aside.
Heat 1 teaspoon canola oil in a wok then add eggs and let cook for about 5 seconds then scramble them with a wooden spoon and remove, set aside in a large bowl.
Return wok to high heat, add 2 tablespoons of oil and heat until smoking.
Add prawns and stir-fry for 30 seconds. Add onion, and stir for another 30 seconds, then add carrots and finally snow peas, cook, tossing then scrape the veggies into the bowl with eggs.
Heat remaining 2 tablespoons canola oil over high heat until smoking. Add rice noodles and stir-fry for 30 seconds. Stir in garlic and curry paste sauce until evenly distributed, return egg, prawns and vegetables to wok and stir-fry until everything is evenly combined, about 30 seconds. Remove from heat and add green onions, drizzle with sesame oil, mix well, and transfer to a large serving platter.
Eat straight away.
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Grilled Squid Salad
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Grilled Squid Salad
Recipe by Louis Tikaram
Ingredients
250gr or 2 large, cleaned squid tubes
1 tablespoon olive oil
½ tablespoon kecap manis (sweet soy)
Pinch of sea salt
1 cup shredded cabbage
1/2 cup julienned carrots
1/4 cup sliced cucumber
1 red chilli, seeds removed and sliced
1/4 cup sliced red breakfast radish
1 teaspoon grated ginger
2 tablespoon soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 teaspoon brown sugar
2 tablespoons chopped green onions
1 tablespoon roasted white sesame seeds
METHOD
In a mixing bowl combine the squid tubes, sweet soy, salt and oil then allow to marinate for a few minutes while you heat up a grill plate or barbeque.
Once the grill is hot, add the squid and cook for a few minutes either side till almost cooked, you don’t want to over cook the squid and a little rare is good to keep it tender, the sweet soy will help to caramelize the squid, so you don’t have to cook it too much.
Remove from the heat and slice it up ready to toss into the salad.
In another medium bowl, whisk together the sesame oil, rice vinegar, soy sauce, sugar and grated ginger. Then, add the hot sliced squid to the dressing and toss.
In a large bowl, combine the shredded cabbage, julienned carrots, sliced chilli, sliced cucumber, and sliced radishes.
Pour the squid & dressing over the vegetable mixture and toss well to coat.
Transfer to serving plate and garnish the with chopped green onions and sesame seeds.
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Blueberry & Lemon Curd Eton Mess
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Blueberry & Lemon Curd Eton Mess
Recipe by Courtney Roulston
Ingredients
Dietaries:
Serves: 6
Prep Time: 10 minutes
Cooking Time: 5 minutes
Ingredients
1.5 cups Fresh blueberries
2 tablespoons honey
500ml thickened cream
½ cup store bought lemon curd
1 x 80g pack Coles Meringue nests
METHOD
Place 1 cup of blueberries into a small pot along with the honey. Bring up to a simmer and cook for 2 minutes, or until slightly jammy, set aside to cool slightly.
Place the cream into a bowl and whip until soft peaks. Fold the lemon curd through the cream so there are still streaks of it throughout.
Crush the meringues into rough pieces. Layer the crushed meringue, lemon cream, fresh blueberries and some of the juice from the cooked blueberries into a large mixing bowl. Gently fold through so it is just combined.
Spoon the meringue mixture into serving glasses or plates. Top with more of the cooked blueberries before serving.
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Cumin Beef Dumpling with Pine nut Chilli Crunch
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Cumin Beef Dumpling with Pine nut Chilli Crunch
Recipe by Louis Tikaram
Ingredients
500 grams lamb mince + 10 % lamb fat in mince
5 grams toasted ground cumin seeds
25 grams harissa paste
1/2 onion diced
15 grams chopped garlic
Salt & white pepper
¼ bunch chopped parsley
¼ bunch chopped mint
1 packet round dumpling skins
Pinenut Chilli Crunch
200 ml vegetable oil
50 grams fresh chilli
50 grams garlic cloves
½ red onion
5 grams chilli flakes
5 grams paprika powder
5 grams cayenne pepper
50 grams pine nuts
5 grams chilli flakes
10 grams sesame seeds
Pinch salt
Greek yoghurt
METHOD
Dumpling filling
In a large bowl, combine the lamb mince and lamb fat and mix until evenly distributed.
Add the toasted ground cumin, harissa paste, diced onion, chopped garlic, salt, white pepper, parsley and mint.
Mix well with your hands until the mixture becomes slightly sticky and all ingredients are thoroughly combined, then rest in the fridge for 20–30 minutes.
Method – folding dumplings
Place one Gow gee dumpling skin in your hand and add about 1 heaped teaspoon of filling to the centre. Lightly moisten the edge of the wrapper with water, fold in half to enclose the filling and press the edges together, pleating if you like to seal well. Repeat with remaining wrappers and filling, keeping finished dumplings covered with a damp cloth so they do not dry out.
Cooking (pan‑fried)
Heat a non‑stick or cast‑iron pan over medium‑high heat and add a thin layer of vegetable oil.
Arrange dumplings flat‑side down in a single layer and fry 2–3 minutes until the bottoms are golden.
Carefully add about 1/4 cup water, cover with a tight lid and steam 6–7 minutes until cooked through and water has evaporated; remove lid and let the bases crisp again.
Pinenut chilli crunch
Finely chop the fresh chilli, garlic cloves and red onion.
Gently heat the vegetable oil in a small pot over low–medium heat, then add onion, garlic and chilli and cook 10–15 minutes, stirring, until lightly golden and fragrant.
Turn off the heat, then stir in chilli flakes, paprika, cayenne, pine nuts, sesame seeds and a pinch of salt; allow to cool and let the flavours infuse.
To serve:
Spoon some Greek yoghurt into a shallow bowl or plate and top with hot dumplings.
Drizzle generously with the pinenut chilli crunch, making sure to get both oil and crispy bits, and serve immediately.
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Italian Pasta Salad
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Italian Pasta Salad
Recipe by Louis Tikaram
Ingredients
For the Dressing
1/2 cup Squeaky Gate Extra Virgin Olive oil
2 tablespoons white wine vinegar
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon crushed chilli flakes
Big pinch sea salt
Big pinch cracked black pepper
For the Salad
350gr penne pasta
1 punnet cherry tomatoes, halved
2 green onions, chopped
1 cup marinated artichoke hearts
1/4 cup pitted kalamata olives
6 pepperoncini, chopped
150gr salami, cut into bite-size pieces
150gr mini mozzarella cheese balls
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil leaves
METHOD
Bring a large pot of water to a boil over high heat
Make the dressing. In a small bowl, whisk together all the dressing ingredients to combine.
Generously salt the boiling water, then add the pasta and cook until al dente 6 to 8 minutes.
Drain and add to a large mixing bowl.
Add the tomatoes, green onions, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs and mix well then pour all the dressing over the pasta and toss to coat.
Allow for the pasta to sit in the dressing for a few minutes while you continue to stir to soak up all the flavours before serving.
When time to serve transfer to a large platter and enjoy by itself or as part of a summer spread!
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Salmon Sashimi with Wasabi, Honey & Avocado
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Salmon Sashimi with Wasabi, Honey & Avocado
Recipe by Louis Tikaram
Ingredients
150 grams sashimi grade salmon
1 bunch chives
2 Ripe Avocados
1 teaspoon Wasabi Paste
2 teaspoons honey
1 Lemons (juiced)
1 teaspoon Salt
1 teaspoon olive oil
METHOD
Cut the avocado in half, remove the seed and scoop out the flesh.
With a stick blender or food processor combine the avocado, wasabi paste, honey, juice from lemons and a salt.
Blend the ingredients scrapping down the sides of the food processor till a smooth consistency, add a touch of water if you want it a little thinner.
Store in a piping bag, seal and refrigerate ready to serve.
When ready to serve remove skin, bones and bloodline from the salmon and slice into bite size pieces.
Finley slice the chives then arrange the salmon onto a serving plate.
Squiggle the wasabi, honey & avocado over the salmon then sprinkle with chives.
Drizzle with olive oil and some extra sea salt to finish.
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Beef Tartare with Grilled Crostini
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Beef Tartare with Grilled Crostini
Recipe by Louis Tikaram
Ingredients
1 fresh baguette
1 tablespoon oil
200 grams black angus sirloin steak
2 tablespoons capers, drained and finely chopped
2 tablespoons cornichons, finely chopped
2 tablespoons shallots, finely chopped
2 tablespoons parsley, finely chopped
2 tablespoons Worcestershire sauce
1 ½ tablespoons Dijon mustard
½ teaspoon sea salt, plus a little more for crostini
1 egg
METHOD
Slice the baguette thinly on the diagonal so you have nice large, thin slices.
Heat a grill pan, oil and salt the slices and grill lightly till a little toasted and crispy, set aside ready to serve.
Cut beef into ½ cm slices, then into ½ cm strips and then finely chop into a small dice.
Chop the capers, cornichons, shallots, and parsley into a fine dice. Add to a mixing bowl and add Worcestershire sauce and mustard then stir to combine.
Add the steak, gently fold in all the ingredients, add salt, to taste, mix again.
Serve on a plate and make a small well in the centre then gently add the egg yolk.
Serve with a few extra cornichons and your toasted baguette and spoonful of mustard.
Enjoy right away.
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Thai Basil Grilled Prawn
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Thai Basil Grilled Prawn
Recipe by Louis Tikaram
Ingredients
¼ cup olive oil
500 grams whole green prawns, peeled and deveined
¼ cup Ayam Thai basil chilli paste.
2 tablespoon Soy sauce
1 tablespoon fish sauce
1 long red chilli, deseeded and sliced thinly
½ bunch spring onion, julienned
1 cup picked coriander leaves
1 x lime
METHOD
In a large mixing bowl add the olive oil, prawns, Thai basil chilli paste, soy and fish sauce.
Allow to marinate for at least 30minutes.
In a hot grill pan add the marinated prawns and cook on a high heat till caramelized, around 2 minutes then flip and cook on the other side for a further minute.
Once cooked remove from the heat and add to a clean mixing bowl.
Combine with the spring onion, coriander, chilli and a squeeze of fresh lime toss to combine then stack on a serving platter.
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Blueberry & Whipped Ricotta Toast
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Blueberry & Whipped Ricotta Toast
Recipe by Courtney Roulston
Dietaries: Vegetarian, meat free
Serves: 2
Prep Time: 5 minutes
Cooking Time: 10 minutes
Ingredients
2 slices sourdough bread
2 tablespoons extra virgin olive oil
250g fresh ricotta cheese
Sea salt to taste
1.5 cups fresh blueberries
2 tablespoons honey
1 lemon
METHOD
Heat a frying pan over a medium heat. Drizzle the bread with oil then place into the pan and cook for 2 minutes each side, or until crispy and golden. Set aside.
Wipe the pan clean with paper towel then add in the blueberries, honey and a squeeze of lemon juice. Bring the mixture up to a simmer for 2 minutes, or until slightly jammy. Turn off the heat and set aside.
Place the ricotta into a small food processor along with a pinch of salt and blitz until smooth and creamy. Place into a zip lock bag if piping.
Pipe the ricotta onto the toast, or just smear on with a spoon. Spoon over the blueberry mixture then grate over a little lemon zest before serving.
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Taiwanese 3 Cup Chicken
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Taiwanese 3 Cup Chicken
Recipe by Louis Tikaram
Ingredients
500 grams chicken thigh (skin on/bone in)
2 tablespoons Extra Virgin Olive Oil
1 knob ginger, peeled & sliced
6 cloves garlic, sliced
2 long red chillies, deseeded & chopped
6 tablespoons sesame oil
1/2 cup soy sauce
½ cup Chinese cooking wine
4 tablespoons sugar
4 green onions (chopped)
Coriander sprigs (to garnish)
METHOD
In a pot over medium-high heat add the oil and start to fry the chicken Skin side down, cook for 2–3 minutes until golden brown then flip and repeat.
Add the sesame oil, garlic, red chili, and ginger, and fry for another 1 to 2 minutes or until starting to colour.
Pour in soy sauce, Chinese cooking wine, and sugar, then cover turn down the heat and cook for a further 5 to 6 minutes.
Remove the chicken from the pan and tip over all the sticky sauce, garnish with green onion & coriander springs.
Enjoy with steamed rice and vegetables.
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Citrus & Olive oil Baked salmon
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Citrus & Olive oil Baked salmon
Recipe by Louis Tikaram
Ingredients
500 to 700 grams salmon fillet
½ cup squeaky gate extra virgin olive oil
1 lemon, thinly sliced
2 limes, thinly sliced
1 orange, thinly sliced
½ teaspoon dried chili flakes
Pinch of salt
Pinch of cracked pepper
1 bunch chopped fresh dill
1 tablespoon chopped fresh oregano
METHOD
Preheat the oven to 150 degrees and line a backing tray with paper.
Place the salmon fillet on the tray and check for bones then drizzle olive oil all over the salmon, season with salt, pepper and chilli flakes and massage into the flesh of the salmon with your hands.
Layer the thinly sliced citrus decoratively all over the salmon, I like to try and recreate the look of scales alternating the colours. This can be prepared ahead of time and left in the refrigerator.
If you have any left-over citrus save it to squeeze the juice over the cooked salmon later.
Cook the salmon for around 15 minutes depending on the thickness of the salmon, check after 10 minutes to see how it is cooking, the flesh should be a light pink and around the edges should be turning slightly opaque.
Remove from the oven and transfer to a large serving plate and sprinkle with fresh chopped dill and oregano. If you have any leftover citrus slices squeeze them over the salmon now.
Sprinkle with some extra sea salt and serve immediately.
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Wholesome Yoghurt Hotcakes
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Wholesome Yoghurt Hotcakes
Recipe by Magdalena Roze
Ingredients
Hotcakes
1/2 cup buckwheat flour
1/2 cup plain flour
1 teaspoon baking powder
1/2 cup Jalna yoghurt
1/2 cup milk
1 teaspoon vanilla
1 egg
Ghee or coconut oil
To serve:
Jalna Biodynamic Organic yoghurt
2 punnets blueberries
Honey
A few basil leaves, sliced finely
METHOD
For the hotcake batter, place flours and baking powder in a medium bowl and whisk together to combine. In another bowl, whisk an egg then whisk in the yoghurt, milk and vanilla. Pour into the flour and combine with a wooden spoon. Don’t overmix.
Place 1 punnet of blueberries in a small saucepan with a drizzle of honey and cook on medium heat for a few minutes until they start to breakdown. Set aside to cool, add basil leaves and mash with a fork.
Heat a frying pan with coconut oil or ghee, then fry full ladles of pancake batter on both sides until golden brown and cooked.
To serve, top with a dollop of Jalna yoghurt, drizzle blubbery smash and a few fresh blueberries.
Note: if gluten free, you can use just buckwheat flour, but flavour will be stronger.
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Sweet Potato Taco Salad
/Sweet Potato Taco Salad
Recipe by Courtney Roulston
Dietaries: Meat free, gluten free
Serves: 4
Prep Time: 15 minutes
Cooking Time: 15 minutes
Ingredients
1 red onion, sliced
2 limes
2 corn tortillas, cut into strips around 10cm long
1/3 cup (80ml) extra virgin olive oil
2 small, sweet potatoes, sliced into 2cm cubes
½ pack taco seasoning
Sea salt and pepper to taste
1 can black beans, drained, rinsed
1 ripe avocado, diced
1 cos lettuce, washed, sliced
100g feta cheese
1 teaspoon honey
METHOD
Place the sliced onion in a bowl along with the juice from 1 lime and a pinch of salt. Set aside to soften.
Heat 60ml of the oil in a frying pan over a medium heat. Cook the tortilla strips until golden and crispy. Remove from the pan and place on paper towel to cool.
Place the same pan back onto the heat with any excess oil left in it. Add in the sweet potatoes and cook, stirring for 5 minutes, or until it starts to brown. Add in the taco seasoning and a splash of water to help steam. Continue to cook for a further 5 minutes, or until the sweet potato is tender.
Drain the onions from the lime juice then mix in honey and remaining oil to the liquid to make the dressing.
Add the sweet potatoes, black beans, avocado, onion and lettuce to a bowl. Pour over the dressing and gently toss. Place onto a serving platter then top with crumbled feta, crispy tortilla strips and extra lime wedges.
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Harissa Grilled Squid
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Harissa Grilled Squid
Recipe by Louis Tikaram
Ingredients
Squid (whole pieces)
Al Fez Harissa Paste
Extra Virgin Olive Oil
Parsley
Red Onion
Cucumber
Lemon Juice
Sea Salt
METHOD
Prepare a medium–hot barbecue grill.
Leave the squid whole and season with salt and olive oil on both sides, adding a little extra salt, then place the squid straight on the grill and cook it slowly.
In a separate mixing bowl, to create your citrus salad, add parsley, red onion, cucumber cut into spears, chilli flakes, salt, lemon juice and olive oil, then mix to combine.
On a serving plate, add a dollop of Al Fez Harissa Paste to form the base for the squid to rest on.
Slice the squid into rings, place them on the plate and add the citrus salad on the side.
Enjoy!
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Farm Veggies with Carrot Top Pesto
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Farm Veggies with Carrot Top Pesto
Recipe by Magdalena Roze
Serves 4 • ½ cup leftover pesto.
Ingredients
1 bunch of small baby carrots with tops
1 bunch of radishes with leaves
250 g colourful cherry tomatoes if available (or 2 truss tomatoes)
2 cucumbers
2 tablespoons apple cider vinegar
1 teaspoon salt
500 g cottage cheese
Carrot top pesto
1½ cups (washed and drained) chopped carrot top leaves and radish leaves (from the bunch of carrots and radish)
100g nuts like macadamias.
80g pepitas
2 garlic cloves
80g parmesan
juice of 1/2 lemon
150g olive oil
Salt and pepper
METHOD
Cut the tops off the carrots and radishes, trim the stalks (carrot stalks are very bitter) and set aside for the pesto. Now chop your carrots, radishes, tomatoes, and cucumbers so they’re chunky enough to scoop up the cottage cheese. Place them all in a bowl with the vinegar and salt and set aside for about 30 minutes.
For the pesto, place the leaves in a food processor and pulse until finely chopped. Add garlic, parmesan and lemon juice and pulse until smooth. Next add the olive oil and nuts and pulse until well combined but leaving nuts a little gritty. Season with salt and pepper.
To serve, spoon your cottage cheese on a large serving dish and arrange your vegetables over the top in a nice colourful mess. Generously drizzle over the pesto. If you’re entertaining, encourage your guests to eat with their hands; it always tastes better that way!
Note
Store the leftover pesto in a sealed container in the fridge and use as a delicious addition to salads.
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Chickpea Ful
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Chickpea Ful
Recipe by Michael Weldon
Dietaries:
Serves: 4
Prep Time: 5
Cook Time: 10 minutes
Ingredients
½ cup olive oil
½ red onion, diced
2 garlic cloves
1 jalapeno, sliced.
1 teaspoon cumin
1 teaspoon smoked paprika.
2 tins of chickpeas, drained.
½ bunch parsley, chopped
1 tomato diced.
½ red onion, diced finely
1 lemon
Sea salt
METHOD
In a fry pan cook the onion in the oil until softened. Turn off the heat and let it cool.
In a mortar and pestle, crush the garlic, jalapeno’s, cumin and smoked paprika with a pinch of salt. Add the oil into the mortar and pestle and mix through.
In the saucepan add the chickpeas and with half a can of water, cook until the chickpeas are heated through and soft. With a potato masher, mash the chickpeas until roughly broken up and creamy. Add the garlic into the pan and fold through gently heating the mix. Season with sea salt to taste.
Serve the Ful in a bowl topped with a squeeze of lemon, extra olive oil, diced tomatoes, parsley, and chilli. Serve with flat bread on the side.