Passionfruit Cheesecake

Passionfruit Cheesecake

Recipe By Kirsten Tibballs

Ingredients

base

• 100g digestive biscuits, crushed

• 50g butter, melted

• cheesecake

• 250g cream cheese, room temperature, cubed

• 45g caster sugar

• 20g brown sugar

• 2 eggs

• 125mL Bulla thickened cream

• 330mL Bulla sour cream

• ¼ cup fresh passionfruit pulp (approx. 3 fresh passionfruit)

topping

• 150mL Bulla sour cream

• 35g icing sugar

• ½ tsp vanilla bean paste

• ¼ cup fresh passionfruit pulp (approx. 3 passionfruit)

Method

• Preheat oven to 150°C (130°C fan-forced).

• Grease an 18cm cake ring or spring-form tin and line the sides with baking paper, so that the baking paper sits slightly higher than the tin.

• Pulse the biscuits in a blender or food processor until fine crumbs form. Place the biscuit crumbs and melted butter into a bowl and mix well until combined.

• Press crumb mixture into the base of the prepared tin. Place on a baking tray and refrigerate for 30 minutes.

• Place the cream cheese into the bowl of a stand mixer fitted with a whisk attachment. Beat on a low speed for about 3 minutes or until creamy. Add the sugars and mix for a further 2 minutes. Add the eggs one at a time, beating well between each addition on a low speed. Scrape sides of bowl if necessary.

• Reduce to a low speed (1-3), add the Bulla Thickened Cream, Bulla Sour Cream and passionfruit. Beat until the creams are mixed through and there are no lumps.

• Pour filling onto biscult base and bake for approximately 40-45 minutes or until firm. Remove from oven and increase heat to 200°C (180°C fan-forced).

• For the topping, set aside 2 teaspoons of the passionfruit pulp and mix the remaining topping ingredients together. Place on top of the cheesecake and bake for 8 minutes.

• Cool at room temperature and place in the fridge for a minimum of 2 hours prior to serving.

• To serve, garnish with reserved passionfruit pulp.

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Stewed Apples with Yoghurt

Stewed Apples with Yoghurt

Recipe By Michael Weldon

Ingredients

• 4 Montague apples, peeled and diced

• 1/2cup brown sugar

• 1tbs apple cider vinegar

• 1/4 cup raisins

• 1/4cup dried apricots, sliced

• 2 rosemary sprigs

• 2tbs butter

• 1/4 cup caster sugar

• 1/4 cup roasted almonds, chopped

• 1/4 cup roasted pistachio nuts, chopped

• Jalna sweet and creamy yoghurt to serve

Method

• In a saucepan combine the apple, brown sugar, cider, raisins, apricots and rosemary sprigs with ¼ cup of water, cook until the apples are soft. Add the butter and stir through to melt.

• In a frypan over a medium heat add the sugar and melt until it caramelises. Add the nuts and stir through to coat. Pour the nuts onto a piece of baking paper and allow to cool.

• Serve the poached apples topped with the candied nuts and finish with a scope of yoghurt.

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Sabich Salad with Tahini Yoghurt

Sabich Salad with Tahini Yoghurt

Recipe by Courtney Roulston

Ingredients

• 8 small japanese purple eggplants, (or 2 large purple eggplants)

• 80ml extra virgin olive oil

• sea salt and pepper to taste

• 4 free range eggs, boiled for 7 minutes, peeled

• 1 bunch curly kale, washed and leaves stripped

salad base

• 1 lebanese cucumber, seeded, sliced

• 1 small red onion, sliced into thin wedges

• 1 x 250g punnet cherry tomatoes, halved

• ½ cup round mint leaves, roughly chopped

• 1 tsp ground sumac, plus extra to serve

tahini yoghurt

• ¾ cup Jalna greek yoghurt

• 1 heaped tablespoon tahini paste

• 3 tbsp lemon juice

• 1 tbsp maple syrup

Method

• Preheat a BBQ to a medium/high heat. Toss the eggplant in 50ml of the oil and season with sea salt. Place onto the BBQ and grill for 15 minutes, or until the eggplant is tender and charred. Remove and set aside on a tray.

• Combine all the salad base ingredients in a bowl and season with sea salt and 20ml of the oil. Toss to combine so everything is coated in dressing.

• Whisk all the tahini dressing ingredients together in a bowl, adding a little water if the mixture needs loosening to pouring consistency.

• Rub the remaining oil into the kale leaves to soften and place onto the base of a large serving platter. Layer the roast eggplant an Israeli salad onto the kale. Cut the eggs in half and place onto the salad. Drizzle over the yoghurt dressing and sprinkle with a little extra sumac before serving.

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Slow Roast Lamb Shoulder with Pickles, Peppers and Pitas

Slow Roast Lamb Shoulder with Pickles, Peppers and Pitas

Recipe by Michael Weldon

Ingredients

• 1 boneless lamb shoulder

rub

• 1tbs smoked paprika

• 1tbs cumin

• 1tbs coriander

• ½tsp cayenne pepper

• ½tsp chipotle powder

• 1tsp garlic powder

• 1tsp onion powder

• 1tsp oregano

• 2 onions sliced

• 4 garlic cloves

• 1 cup chicken stock

sour yoghurt sauce

• 1cup Jalna greek yoghurt

• 2tbs apple cider vinegar

• 1 tbs tahini

• 2tbs Squeaky Gate extra virgin olive oil

• sea salt

• 1 red capsicum, cut in strips

• 1 yellow capsicum, cut in strips

• 1 green pepper, cut in strips

to serve

• 4 pita, steamed or grilled

• ½ bunch parsley

• pickled red onion

Method

• Pre Heat an oven to 150deg c. Coat the lamb in the spice rub, making sure all the lamb is coated. Scatter the onion in the base of a high sided oven tray, place the lamb on top. Add the stock into the pan then cover the tray with foil. Place in the oven and cook for 3-4 hours until the lamb is falling apart.

• Once the lamb is falling apart remove the oil and turn up the heat to 180deg C. Cook until the lamb goes crispy on the edges.

• In a bowl mix together the ingredients for the sour yoghurt sauce. Taste and season with sea salt.

• In a hot frypan add a drizzle of EVOO and fry the pepper until they soften and blister slightly.

• Once the lamb has cool slightly pull the meat apart with forks until it is all in bite-size pieces.

• Serve the lamb family style and allow people to make their own wraps.

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Swede and Coconut Dahl

Swede and Coconut Dahl

Recipe By Sarah Todd

Ingredients

• 2 tbsp coconut oil

• 2 tsp Pattu cumin seeds

• 1 finely diced onion

• 6 garlic cloves, peeled and chopped

• 1 tbsp freshly grated ginger

• 1 cup swede, finely diced

• sea salt and freshly ground pepper

• 2 bay leaves

• 1 whole red chilli

• 1 tsp Pattu ground coriander

• 1 cup yellow split peas, rinsed

• 1 can coconut milk

• 3 cups of water

• 1 lime or lemon, zest and juice

to serve

• ½ cup desiccated coconut

• ¼ cup almonds, toasted

• fresh coriander

• naan

Method

• In a large pot, add coconut oil and bring to a medium heat and temper the cumin seeds, add onion, garlic and ginger and sauté until caramelised, 6 minutes. Season. Sizzle till just softened and starting to colour.

• Add the bay, chilli, coriander, lentils, coconut milk and water. Pop a lid on. Simmer for 45 mins or till all the liquid is absorbed into the lentils. Give the mix a good whisk every 10 mins or so. Add your diced swede. Trickle in a little more water as and when needed.

• Finish with a hit of lime/lemon zest, a squeeze of juice, toasted coconut and/or almonds and fresh coriander.

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Apple and Zucchini Slaw with Cashew Dressing

Apple and Zucchini Slaw with Cashew Dressing

Recipe By Michael Weldon

Ingredients

• 4 apples, sliced into matchsticks

• 3 zucchinis, cut into noodles

• 2 carrots, shredded

• 3 spring onions, sliced thinly

• ¼ cup currants

• ½ bunch coriander, picked

• ½ bunch mint picked

• 1 jalapeno, sliced thinly

• 2tbs roasted almonds, chopped

• Squeaky Gate extra virgin olive oil

• apple cider vinegar

• salt

• 150g almond meal

• 100g water

• ¼ cup olive oil

• 1tbs apple cider vinegar

Method

• In a saucepan add the water and bring to the simmer. Add the almond meal, reduce to a medium heat and cook for 5-8 minutes. Once cooked transfer to a blender or jug for stick blending. Begin blending and slowly add in the oil until all is blended into the sauce. Add the vinegar and a pinch of salt, blend till smooth.

• In a large bowl combine the apple zucchini, carrot, spring onion, currants, coriander, mint, jalapeno and chopped almonds. Drizzle with olive oil, a splash of balsamic and a pinch of salt. Toast together until the ingredients are evenly dressed.

• Serve on a large sharing platter. Spread the almond sauce on the bottom of the platter then top with the slaw. Finish with extra herbs, jalapenos and chopped almonds.

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Pineapple Curry

Pineapple Curry

Recipe By Dani Venn

Ingredients

• 2 tbsp unrefined coconut oil

• ½ brown onion, finely diced

• 1 tsp brown mustard seeds

• ½ tsp dried chilli powder or 1 tsp dried chilli flakes

• ½ teaspoon turmeric powder

• 2 sprigs curry leaves

• 1 stick lemongrass, white part only, outer layer removed, bruised

• 1 tbsp maldive fish chips / flakes, crushed in mortar and pestle

• 1 pineapple, skin removed, cored and diced into chunks

• 1 pandan leaf, tied into knot

• 1 cup coconut milk

• salt, to season

• 1 small cauliflower, cut into florets

• ½ bunch coriander, finely chopped

• 1-2 tbsp unrefined coconut oil

• medium Raco frypan

Method

• Place medium sized frypan over medium-high heat, add coconut oil, when hot add onion and sauté for a few minutes then add mustard seeds, chilli powder or flakes, turmeric, curry leaves, Maldive fish flakes and lemongrass and stir to cook evenly for a few minutes. Add diced pineapple, coconut milk, pandan leaf and place heat on medium-low and allow to simmer for about 15 minutes.

• To make cauliflower rice, blitz floret in a food processor until the cauliflower resembles couscous or rice, add coconut oil to medium-large frypan over medium heat, add coconut oil when hot add cauliflower rice and toss well to cook for about 5 minutes. Season with salt and pepper and stir through coriander leaves to finish.

• When pineapple curry has cooked, remove from heat and place in serving bowl with cauliflower rice.

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Rocket Pesto Pasta

Rocket Pesto Pasta

Recipe By Courtney Roulston

Ingredients

• 100g baby rocket leaves

• 70g basil leaves plus extra to serve

• 1/3 cup pine nuts

• 2/3 cup Squeaky Gate extra virgin olive oil

• 50g finely grated parmesan cheese, plus extra to serve

• 2 tbsp lemon juice, pus 1 teaspoon zest

• 400g San Remo spaghetti

• 4 large cloves garlic, peeled and left whole

• sea salt and cracked black pepper to taste

• 250g bocconcini cheese, drained

Method

• Bring a large pot of salted water up to the boil. Place the rocket into a sieve and lower into the boiling water for 30 seconds to wilt. Drain and then add the rocket into a high-speed blender.

• Place the spaghetti and the whole garlic cloves into the boiling water and cook for 10 minutes or until al dente. Remove the garlic cloves once soft and add into the blender with the rocket. Drain the pasta, reserving ½ cup of the cooking liquid.

• Add the basil, pinenuts, extra virgin olive oil, parmesan and lemon into the blender and blitz until you have a bright green smooth sauce, adding a little of the pasta water if the mixture needs loosening.

• Toss the spaghetti through the rocket pesto to coat. Place into a large shallow serving bowl. Break over the bocconcini cheese and grate over extra Parmesan, lemon zest and black pepper.

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Dutch Pancake

Dutch Pancake

Recipe By Khanh Ong

Ingredients

• 3 eggs room temp

• 1 tbsp sugar

• 130ml milk warmed in the microwave for 15 seconds

• 90g flour

• 1 tsp vanilla paste or essence or vanilla bean.

• pinch of salt

• 1/2 tsp cinnamon

Method

• In a blender add all the ingredients and blitz till combined or use a stick blender or make your husband, your kids, future ex boyfriend, whatever whisk it till their hands fall off.

• Pull the hot pan out carefully add a tsp of butter to hot pan. Pour batter in.

• Bake till puffed and golden about 20 minutes.

• Serve with blueberries and icing sugar.

• Cry because it’s so yum and so cute and wtf how does this exist.

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Prawn Nasi Goreng

Prawn Nasi Goreng

Recipe By Michael Weldon

Ingredients

nasi paste

• 1 shallot, chopped

• 1 thumb size piece of ginger

• 2 garlic cloves

• 2 birdeye chillies

• 1 lemon grass stalk, sliced

• 1 tsp shrimp paste

• 1 tbs cashew nuts

• 1/4 tsp nut meg

• 1/2tsp pepper

• 1tbs brown sugar

• 500g chilled cooked rice

• 12 large prawns tails

• 2 shallots sliced

• 2 garlic cloves, sliced

• 100g green beans cut into batons

• 1 carrot, julienne

• 4 spring onions, cut into batons

• 50g bean shoots

• 2tbs ketchap manis

garnish

• 4 fried eggs

• shredded cucumber

• coriander

• toasted peanuts

• prawn crackers

• limes

Method

• Combine all the paste ingredients in a mortar & pestle or blender. Process until the mixture is worked into a paste.

• Heat a wok until it begins to smoke add a drizzle of oil and the rice, fry off the rice until the grains a separate. Add the onion, garlic, green beans and nasi paste. Fry for a couple of minutes. Add the prawns, carrot and spring onion, cook until the prawns change colour. Add the bean shoots and ketchup manis, stir through.

• Serve the rice with 3 prawns per dish. Top each with a fried egg and garnish with the cucumber, coriander, peanuts, prawn crackers and lime.

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Pearl Cous Cous, Almond and Pickled Onion Salad

Pearl Cous Cous, Almond and Pickled Onion Salad

Recipe By Courtney Roulston

Ingredients

• 1 cup San Remo pearl couscous

• ½ cup dried currants

• ½ cup pomegranate seeds, plus a few extra to garnish

• ¾ cup slivered almonds, toasted

• 1/3 cup sesame seeds, toasted

• 1 cup flat leaf parsley, chopped

• 1 cup mint leaves, chopped

• ¼ cup Squeaky Gate extra virgin olive oil

• 1 tsp ground sumac

quick pickled red onions

• 1 cup Coles apple cider vinegar

• ½ cup water

• 1 tsp sea salt flakes

• 2 tbsp Coles maple syrup or honey

• 3 red onions, sliced into thin rings

Method

• Place the vinegar, water, salt and honey into a small pot over a medium heat. Place the onions into a sterilised jar and pour the pickling liquid over them, enough to cover the onions. Set aside for 20 minutes to cool. These will keep for up to a month in the refrigerator)

• Cook the pearl couscous in salted water until al dente. Drain and run under cold water to cool.

• Place the cooled couscous into a large mixing bowl. Add in the currants, pomegranate almonds, sesame seeds, parsley and mint.

• Pour 1/3 cup of the pickling liquid into a bowl and mix with sumac and extra virgin olive oil. Pour the dressing over the salad and toss well to coat.

• Place the salad into a serving platter and top with some of the pickled onions and extra pomegranate seeds.

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Satay Skewers with Thai Cucumber

Satay Skewers with Thai Cucumber

Recipe Courtney Roulston

Ingredients

• 12 free range chicken tenderloin fillets, trimmed

• 1 tsp curry powder

• sea salt to taste

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 tbsp roasted peanuts, crushed

thai cucumber relish

• ½ lebanese cucumber, skin scrapped with a fork, quartered and thinly sliced

• 1 french shallot, diced

• 1 long red chilli, sliced

• 2 tbsp fresh coriander, chopped, plus a few extra sprigs to serve

• ½ cup rice white vinegar

• 2 tbsp maple or honey

thai satay sauce

• 1 heaped tbsp red curry paste

• ½ cup smooth peanut butter + ½ cup water

• ½ cup coconut cream

• 1 tbsp dark soy sauce

• 1 tbsp maple or honey

• small Raco pot

• juice of 1 lime, plus extra wedges to serve

Method

• Mix the cucumber relish ingredients in a bowl with a pinch of salt. Set aside.

• Preheat a BBQ grill to a medium/high heat. Toss the chicken with curry powder and thread onto medium sized wooden skewers. Drizzle with a little extra virgin olive oil and season with sea salt. Grill for 3 minutes each side, or until cooked through and fragrant, turning occasionally. Remove and allow to rest for 3-4 minutes.

• For the satay sauce: Heat a small pot over a medium heat and add all the satay sauce ingredients. Bring up to a simmer for 5 minutes, stirring occasionally until thick and fragrant, adding a little water to the mixture if it needs loosening.

• Place the skewers onto a serving platter and drizzle with a little satay sauce and scatter with crushed peanuts. Place the cucumber relish in a bowl and serve with the skewers, coriander sprigs and extra lime wedges.

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Spaghetti with Anchovy Butter Sauce

Spaghetti with Anchovy Butter Sauce

Recipe Michael Weldon

Ingredients

• 500g San Remo spaghetti

• 1/2cup butter

• 6 anchovy fillets

• 1 garlic clove, sliced thinly

• ¼ tsp chilli flakes

• ¼ bunch parsley, chopped

• 1 lemon, juice and zest

• 1tbs baby capers

• ¼ cup fried breadcrumbs for serving

• salt

• Raco frypan

• Raco pot

Method

• Cook the pasta in boiling water following cooking instructions.

• In a frypan over a medium heat melt the butter and add the anchovies and garlic. Cook gently until the anchovies break up into the sauce. Add the chilli flakes and turn the heat to low.

• When the pasta is cooked transfer from the pot into a frypan. Toss the butter and pasta together until coated. Add the lemon, parsley and capers, toss together. Serve the pasta topped with the fried breadcrumbs.

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Olive Oil Crispy Oven Roast Potatoes with Spicy Tomato Aioli

Olive Oil Crispy Oven Roast Potatoes with Spicy Tomato Aioli

Recipe Sarah Todd

Ingredients

• 6 Desiree potatoes, coarsely 3cm cubes

• 80 ml Squeaky Gate extra virgin olive oil

• 1 tbsp butter

• 4 rosemary sprigs, stalks discarded

• 1 whole garlic bulb, sliced in half

• a drizzle of sherry vinegar

• 6 tbsp Squeaky Gate extra virgin olive oil

• 1 small onion, chopped

• 1 can can diced tomatoes

• 1 tbsp tomato purée

• 1/2 tsp mustard

• 2 tsp sweet paprika

• 1 egg

• pinch chilli powder

• pinch sugar

Method

• Preheat oven to 250C. Cook potato in a large saucepan of boiling salted water until par-boiled (10 minutes), drain and allow to steam for a minute on a baking tray then place into fridge to allow to cool.

• Remove from fridge and toss in extra virgin olive oil and melted butter to coat, season to taste, add garlic bulb cut side down then roast in oven, turning occasionally, until golden and cooked (30 minutes). Add rosemary to pan a few minutes before potatoes are ready. Scatter with sea salt and serve hot.

• Heat the oil in a pan and fry the onion for about 5 mins until softened. Add the garlic from the oven, chopped tomatoes, tomato purée, sweet paprika, chilli powder, sugar and a pinch of salt, then bring to the boil, stirring occasionally. Lower to a simmer and cook for 10 mins until pulpy. Can be kept chilled for up to 24 hrs. Optional, blend with mayonnaise as an aioli option.

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Fish Poached in Tomato and Pasta Shells

Fish Poached in Tomato and Pasta Shells

Recipe By Sarah Todd

Ingredients

• 250g San Remo pasta shells

• Squeaky Gate extra virgin olive oil

• 2 birdseye chilli

• 2 tbsp minced garlic

• 1 bunch thyme leaves

• 1 bunch oregano

• 1 can cherry tomatoes

• 3 snapper fillets

to serve

• toasted sourdough

Method

• Put the pasta shells into a large, salted, rapidly boiling pot of water and cook for the time indicated on the packet.

• Start with some extra virgin olive oil in a pan and then add in the garlic and birds eye chilli and start to fry off.

• Add in the cherry tomatoes and stir in and then add in a few scoops of the pasta water.

• Add in the thyme and oregano leaves removed from the stem.

• When the tomatoes are nearly cooked and the skin starts to peel, add in the snapper fillets. Use a ladle to spoon the liquid over the top of the fish and poach for around 3 minutes.

• Transfer the pasta into a serving bowl and top with the fish and tomato with broth. Serve with sourdough on the side.

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Roasted Cauliflower with Sweet 'n' Sour Dressing

Roasted Cauliflower with Sweet 'n' Sour Dressing

Recipe By Michael Weldon

Ingredients

• 1 head of cauliflower, chopped into chunks

• Squeaky Gate extra virgin olive oil

• sea salt

• 1/2cup apple cider vinegar

• 1/2cup brown sugar

• 1/2tsp cayenne pepper

• ¼ cup currants

• ¼ cup pine nuts, toasted

• ¼ bunch of parsley, sliced thinly

• Raco saucepan

Method

• Pre heat an oven to 2oodeg c. add the cauliflower to a high sided roasting dish. Drizzle with olive oil and season with salt, toss until all the cauliflower is coated. Place in the oven and roast until golden and tender.

• In a saucepan over a medium heat combine the vinegar, sugar and cayenne pepper. cook until the mixture thickens into a syrup. Add the currants, pine nuts and parsley in the mixture stir through and remove from the heat.

• Once the cauliflower is cooked pour over the sweet and sour dressing. Toss together to coat the cauliflower evenly.

• Serve with the currants and nuts over the top.

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Pumpkin Wattleseed Scones with Homemade Butter

Pumpkin Wattleseed Scones with Homemade Butter

Recipe By Courtney Roulston

Ingredients

• 1 heaped cup roast, mashed jap pumpkin

• 3 cups self raising flour, plus extra for dusting

• 1 tsp wattleseed

• 200g bulla sour cream

• 100ml lemonade

• sea salt to taste

• 2 tbsp milk for brushing

• butter

• 500ml Bulla thickened cream, chilled

• large jug of ice water

Method

• Pre heat the oven to 180 degrees.

• Sift the flour into a large mixing bowl, stir through a pinch of sea salt and the wattleseed and make a well in the centre. Whisk the sour cream and pumpkin puree to loosen slightly and add into the flour along with the lemonade.

• Using a butter knife, gently fold the scone mixture until it forms a rough dough. Tip out onto a lightly floured board and bring the mixture together. Roll the scone dough out into a rough rectangle about 6cm thick.

• Cut the scones into 12 squares and place onto a lightly floured baking tray.

• Brush with milk then bake for 15-20 minutes, or until golden and cooked through.

• To make the butter, Place the cold cream into the bowl of an electric mixer with the whisk attachment on. Slowly whisk the cream, then turn up the speed and mix for 5-6 minutes, or until the cream starts to form a loose butter. Pour off the buttermilk and place the butter mixture into a bowl. Pour over some of the iced water and press out the liquid from the butter, pressing with a spatula. Repeat the chilled water process until the iced water runs clear. Season with sea salt and place into a container. Serve the fresh butter with warm scones.

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Broadbean and Pea Salad with Miso Dressing

Broadbean and Pea Salad with Miso Dressing

Recipe By Michael Weldon

Ingredients

• 15o peas shelled/ frozen peas

• 150g broad beans shelled

• 150g snow peas, clicked into thin strips

• 150g green beans

• 150g sugar snaps

• 2 spring onions, sliced thinly

• ¼ bunch parsley

miso dressing

• 2tbs miso paste

• 2tbs sesame oil

• 1tbs dijon mustard

• 1tbs apple cider vinegar

• sea salt

Method

• Heat a pot of boiling. Drip the veggies into the pan and blanch for 30 seconds. Do this process with until all the green veg is have been blanched.

• In a bowl combine the dressing ingredients blend until mixed evenly.

• Combine the green veggies in a bowl and dress with olive oil and a pinch of salt. Spread the dressing over the base of the dish. Top with the green herbs.

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Smitten Apple Salad

Smitten Apple Salad

Recipe By Michael Weldon

Ingredients

• 3 Smitten apple, sliced thinly

• 2 celery sticks, sliced thinly plus celery leaves

• 1 red onion, cut into 8ths

• 1 radicchio, cut into 8ths

• ½ cup walnuts

• Squeaky Gate extra virgin olive oil

• sea salt

• 1/2cup Jalna greek yoghurt

• 2tbs apple cider vinegar

• 1tbs honey

• 1/2tsp black pepper

Method

• Heat a BBQ or Griddle until it smokes. Drizzle the red onion and radicchio with extra virgin olive oil and a pinch of salt. Place on the grill and cook until charred on both cut sides.

• in a bowl mix the yoghurt, vinegar, honey, black pepper and a pinch of salt. Mix until smooth.

• In a large bowl combine all the remaining salad ingredients and the dressing. Mix to coat the ingredients with the dressing.

• Serve on a large platter topped with extra walnuts and some celery leaves.

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Corn Salsa

Corn Salsa

Recipe Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 1 green capsicum

• 1 red capsicum

• 4 corn cobs

• 2 spring onions

• 1 tsp cumin seeds

• ½ tsp coriander powder

• tbsp Squeaky Gate extra virgin olive oil

• salt

• pepper

• handful fresh coriander

Method

• Slice the 2 capsicums finely.

• Carefully slice the corn kernels from the cob.

• Slice the spring onions into long lengths.

• Dry-fry the cumin and coriander seeds for 1 minute, then add the oil.

• Add the onion and capsicum and fry for 5 minutes.

• Add and stir through the corn kernels, cover with the lid and cook for5–7 minutes. Then take off the heat and leave, covered, to steam fora few minutes.

• Taste for seasoning, adding salt and pepper if necessary.

• Tear up the coriander and sprinkle over the dip before serving.

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