BBQ Lamb Chops With Burst Tomato & Bean Salsa

BBQ Lamb Chops With Burst Tomato & Bean Salsa

Recipe By Courtney Roulston

Ingredients

• 8 medium-sized Coles lamb loin chops, leave the fat on

• sea salt and cracked pepper to taste

• 1/3 cup Squeaky Gate extra virgin olive oil

• 1 small red onion, sliced into thin wedges

• 2 cloves garlic, sliced

• 2 good quality anchovy fillets *optional

• 4 thyme sprigs, leaves picked

• 250 g Coles red perino cherry tomatoes

• 400 g can white cannellini beans, drained

• 1 tbs white or red wine vinegar

• 10 basil leaves, torn

• 3 cups rocket leaves to serve

• 1 lemon to serve 

Cooked on The Ziggy available at Barbeques Galore

Method

• Pre-heat a BBQ grill to a medium heat.

• Warm the extra virgin olive oil in a frying pan over a medium heat. Add in the onion and cook for 2 minutes to soften. Add in the garlic and anchovy fillets and cook for 2 minutes, or until the garlic is fragrant and the anchovies have melted. Stir through the thyme and tomatoes and leave on a gentle heat for 5 minutes to blister the tomatoes.

• Meanwhile, season the lamb loin chops and place onto the grill. Cook for 3 minutes each side, or until golden and caramelised on the outside. Remove from the grill and allow to rest in a warm spot on a tray.

• Stir the white beans, vinegar, basil, a pinch of salt and pepper into the tomatoes. Leave to warm through for 2-3 minutes while the lamb is resting.

• Pour any juices that have come from the lamb into the tomato salsa. Place the rocket onto the side of a serving platter. Spoon half the salsa mixture onto the plate and top with the lamb chops. Spoon over the remaining salsa mixture and crack over a little extra black pepper, sea salt and lemon wedges. Serve warm. 

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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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Chilli Crunch Oil Two Ways

Chilli Crunch Oil Two Ways

Recipe By Courtney Roulston

Ingredients

• 500 ml Squeaky Gate extra virgin olive oil

• 4 bay leaves

• ½ tsp whole fennel seeds

• 2 star anise

• 1 cinnamon stick

• 1 tsp Sichuan peppercorns (or black peppercorns)

• 4 cardamom pods, cracked

• 4 whole cloves

• 4 large cloves garlic, finely chopped

• 1 cup dried chilli flakes

• 1 tsp sea salt flakes

• 2 tbs soy sauce

• 1 tbs Asian fried shallots

• 1 tbs white sesame seeds, toasted

• 1/3 cup roasted peanuts, roughly chopped

Method

• Pour the extra virgin olive oil into saucepan over a low-medium heat and add in the bay leaves, fennel, star anise, cinnamon, peppercorns, cardamom and cloves. Leave the spices on a gentle heat for 20-25 minutes (don’t let the oil get too hot otherwise the spices can burn and become bitter).

• Divide the chilli flakes amongst 2 heat-proof bowls. Add the fried shallots, sesame seeds and peanuts into one of the bowls.

• Strain the whole spices from the oil then place the pot back onto a low heat. Add in the garlic and let it gently infuse for 3-4 minutes, or until the garlic is just starting to turn brown. Carefully pour half the oil and garlic mixture over each bowl of chilli flakes. Season the bowl of just chilli flakes with sea salt and add the soy sauce into the bowl with the peanuts.

• Allow the oil to cool before transferring into 2 separate sterilised jars.

• Put this on anything…eggs, noodles, rice, dumplings, soups, salads, dips, everything!

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Smoked Salmon Tart

Smoked Salmon Tart

Recipe By Courtney Roulston

Ingredients

• 2 sheets store-bought puff pastry

• 1 free-range egg, beaten

• 200 g Coles spreadable cream cheese

• 150 g cold smoked salmon slices

• 1 Lebanese cucumber, peeled into ribbons (in iced water)

• 1 tbs Squeaky Gate extra virgin olive oil 

• 1/3 cup fresh dill sprigs

• 1 lemon to serve 

Pickled Onions

• ½ red onion, sliced into thin wedges

• ½ cup red wine vinegar

• 1 tbs sugar 

Seed Mix

• 1 tbs each white & black sesame seeds, toasted

• 1 tbs poppy seeds

• ½ teaspoon dried onion

• ½ teaspoon each sea salt & pepper 

Method

• Pre heat the oven to 200 degrees (°C).

• For the pickled onion, place the vinegar, sugar and a pinch of salt in a small pot over a medium heat. Bring up to the boil then remove from the heat and add in the onions. Set aside at room temperature for 15 minutes to pickle.

• Mix all the seed mix ingredients together in a bowl. Place the 2 sheets of pastry on top of each other on a lined oven tray and gently roll out into a rectangle with a rolling pin. Using a fork spike holes all over the middle of the pastry, leaving a 3 cm border. Brush the pastry all over with egg wash and sprinkle the seed mix all onto the border.

• Bake the pastry for 20-25 minutes, or until golden and puffy. Remove from the oven and allow to cool slightly-Press down the middle if it has puffed up.

• Spread the cream cheese over the tart. Layer the smoked salmon and cucumber ribbons over the top of the cream cheese. Drain the pickled onions and scatter over the tart along with the dill, lemon zest and a drizzle of extra virgin olive oil. Cut into squares before serving.

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Smoked Lamb Shoulder with Coriander Sauce

Smoked Lamb Shoulder with Coriander Sauce

Recipe By Michael Weldon

Ingredients

• 1 boneless lamb shoulder (around 2 kg)

• 2 tbs smoked paprika

• 1 tbs brown sugar

• 1 tbs cumin

• 1 tbs coriander powder

• 1 tbs cinnamon

• 1 tsp black pepper

• sea salt

Coriander Sauce

• 1 bunch coriander

• ½ bunch basil

• 2 garlic cloves

• ¼ cup olive oil

• 1 lemon, juice

• sea salt

Chopped Herb and Tomato Salad

• 1 bunch coriander, chopped

• ½ bunch mint, chopped

• ½ bunch basil, chopped

• 1 small red onion, chopped

• ½ punnet yellow cherry tomatoes, chopped

• 1 tbs olive oil

• 1 tbs white wine vinegar

• sea salt

Garnish

• pita

• extra fresh herbs

Method

• Heat your smoker to 140 degrees (°C) with an even and consistent level of smoke. 

• Mix together the paprika, cumin, coriander powder, cinnamon, brown sugar, salt and black pepper. Sprinkle then press the rub mixture over the lamb shoulder in an even layer and pat down. Place onto the smoker and smoker for 4 – 6 hours until tender.

• Combine the coriander sauce ingredients and blend until smooth. Taste and season with sea salt if needed.

• Combine all the chopped salad ingredients, mix until dressed. Taste and season with sea salt if needed. 

• Once the lamb is cooked allow to rest slightly. Slice or flake with forks.

• Serve the lamb and salad on a plate topped with the sauce or serve in a pita.

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Whipped Hummus with Spring Greens, Lemon & Almonds

Whipped Hummus with Spring Greens, Lemon & Almonds

Recipe By Courtney Roulston

Ingredients

• 1 bunch asparagus, trimmed

• 4 Coles baby cucumbers, sliced into rings

• ½ cup peas, blanched, cooled

• 4 red radish, sliced into thin rounds

• 1 French/golden shallot, sliced into rings

• 1/3 cup roasted whole almonds, chopped

• 1/3 cup coriander, sprigs picked (in iced water)

• ½ tsp sumac

• 2 large or 4 small Lebanese flatbreads, toasted to serve

Whipped Hummus

• 2 cans Coles chick peas, drained, with the ½ cup liquid reserved

• 1 clove garlic, peeled

• 2 tbs tahini paste

• 1 tsp ground cumin

• juice of 1 large lemon (1/3 cup), zest reserved for garnish

• ¼ cup Squeaky Gate extra virgin olive oil, plus extra to serve

• sea salt to taste

Method

• Brush the asparagus in a little oil and grill for 2-3 minutes, or until charred and tender. Slice into 10cm lengths and set aside to cool.

• Brush the flatbread in a little oil and grill or bake until crispy. Set aside.

• Place all the hummus ingredients into the base of a large food processor bowl, reserving the chickpea liquid. Season with a pinch of salt and start to blitz to break up into a rough paste. Slowly pour in the chickpea liquid while the blades are running and whip until the hummus is fluffy and smooth, adding a little iced water if the mixture still needs loosening.

• Spread the hummus onto the base of a large serving plate. Top the hummus with asparagus, cucumbers, peas, radish, shallot, almonds, coriander, a sprinkle of sumac, reserved lemon zest and a drizzle of extra virgin olive oil.

• Break the flatbreads into rough pieces and serve with the hummus.

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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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Blistered Tomato Turkish Bread with Mozzarella & Garlic Oil

Blistered Tomato Turkish Bread with Mozzarella & Garlic Oil

Recipe By Courtney Roulston

Ingredients

• ½ cup (125ml) Squeaky Gate extra virgin olive oil

• 4 cloves garlic, sliced

• 1 long red chilli, sliced into rings

• 12 pitted kalamata olives, torn

• 300g Coles vine ripened cherry tomatoes

• 4 large Coles truss tomatoes

• sea salt to taste

• 1 loaf Turkish bread

• 2 x 200g tubs fresh mozzarella, drained

• 2 tbs Coles finest balsamic vinegar, to serve

• ½ cup basil leaves to serve

Method

• Pre heat a BBQ grill to a medium high heat. Warm the oil in a pot over a medium heat and add in the garlic, chilli and crushed olives. Leave on a gentle heat for 6-8 minutes, or until the garlic is fragrant and starting to colour. Set aside.

• Brush the tomatoes with a little of the oil and grill for 6-8 minutes, or until starting to burn and blister on the outside. Place the tomatoes on a tray and set aside to cool slightly.

• Brush a little of the oil onto the Turkish bread and warm on the BBQ 1-2 minutes each side.

• Tear the mozzarella cheese into rough strips and place onto the bread. Slice the large blistered tomatoes into thick slices and arrange onto the bread. Add on the vine tomatoes onto the bread, squeezing a little tomato juice out of a couple of them. Spoon over the garlic, chilli and olives to dress the tomatoes. Season with a pinch of sea salt and drizzle with a little aged balsamic. Slice into wedges and garnish with fresh basil leaves before serving.

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Lemon Curd

Lemon Curd

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• zest and juice of 3 large lemons

• 100 g vanilla caster sugar

• 5 egg yolks

• 150 g salted butter

Method

• Half fill the saucepan with water and put it on to boil.

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

• Place lemon zest and juice, sugar and egg yolks into the stainless steel bowl.

• Place the bowl over the saucepan of boiling water, making sure the water doesn’t touch the bowl. Whisk constantly until the mixture thickens like custard and is frothy.

• Chop the butter into 1 cm cubes.

• Remove the bowl from the heat and whisk in the butter until the mixture is smooth.

• Place into sterilised jars with lids.

• Refrigerate until required.

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Australian Corned Beef Sandwich

Australian Corned Beef Sandwich

Recipe By Sarah Todd

Ingredients

dressing

• 4 tbsp Jalna greek yoghurt

• 1 tbsp tomato sauce

• 1 tbsp dill pickle relish

• 1 tbsp lemon juice

• 1 tsp horseradish from a jar

• salt and freshly ground black pepper

sauerkraut

• 1 cup carrots, cut matchsticks

• 1 tbsp sea salt

• 1 tbsp dried oregano

• 1⁄2 tsp red chili flakes

• 2 medium red onions, very thinly sliced lengthwise

• 1 large head green cabbage, cored and shredded

sandwiches

• 500g sliced corned beef

• 200g spicy sauerkraut

• 8 slices jewish rye bread

• 50 g unsalted butter, softened

• 8 slices swiss cheese

Method

• For the sauerkraut, in a large bowl, combine all ingredients, and massage ingredients with your hands until the cabbage begins to release its liquid. Transfer cabbage mixture to a sterilized jar or container. Place a plate small enough to fit inside the container over the cabbage and place a heavy can or weight on top to keep the cabbage mixture submerged in liquid. Drape a large kitchen towel and let sit at room temperature for 3 days. Uncover and transfer cabbage mixture to a sterilized glass jar, cover with lid, and refrigerate for 1 day before serving. The sauerkraut will keep for 2 weeks stored in the refrigerator.

• To make the dressing, in a medium bowl, stir together all ingredients and season with salt and pepper and set aside.

• Heat corned beef and sauerkraut. Brush 1 side of each slice of bread with butter. Heat a large griddle over medium heat. Add bread, butter side down, and toast until golden brown, about 2 minutes. Transfer to a clean baking sheet, untoasted side up. Spread dressing generously all over the untoasted side of each bread slice. Mound corned beef, making sure to let any excess moisture drip off first, on half of bread slices. Mound sauerkraut on top of corned beef, making sure to let any excess moisture drip off of it first. Lay half of the cheese slices over sauerkraut and the other half on the remaining dressed bread slices.

• Transfer into the oven and cook until the cheese is fully melted, about 3 minutes. Close sandwiches and serve right away.

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Roasted Pork Belly Porchetta with Fennel and Apple Sauce

Roasted Pork Belly Porchetta with Fennel and Apple Sauce

Recipe By Michael Weldon

Ingredients

• 1 free range pork belly, dried for 24 hours unwrapped in the fridge

• ½ bunch sage, chopped

• ½ bunch parsley, chopped

• ½ bunch rosemary, chopped

• 10 garlic cloves, grated

• 1tsp fennel seeds

• 1/4 tsp chilli flakes

• 1 lemon, juice and zest

• Squeaky Gate extra virgin olive oil

• sea salt

• 4 granny smith apples, peeled, cored and chopped

• 1 head of fennel, diced

• ½ cup white wine

• 1 cup chicken stock

• 50g butter

• sea salt

Method

• Score the flesh side of the pork into 3cm cubes cutting half way into the meat.

• In a bowl combine the herbs, garlic, lemon zest, fennel seeds, chilli flakes, a pinch of salt and a drizzle of olive oil in a mortar and pestle. Pound until the herbs are bruised and the ingredients are mixed together. Rub the marinade mixture over the scored flash side of the pork. Make sure to rub it into all the scores.

• Roll the belly up into a roast ensuring the skin is on the outside of the roll. Leave in the fridge overnight to marinate and to help the skin dry out further.

• Heat an oven to 220deg c. place the pork onto a rack in a roasting tray. Season with salt and place into the oven to cook for 30 mins. After 30 mins reduce the heat to 160 deg c and continue cooking until the meat is to your liking. Allow to rest for 10-15 minutes.

• In a saucepan combine the apple, fennel, stock and wine with a pinch of salt. Bring to the boil then simmer until very tender. Blend the apple and fennel mixture until smooth, season to your liking.

• Carve the pork 1-2cm thick, serve the sauce on the side.

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Grilled Beans & Yoghurt Dressing

Grilled Beans & Yoghurt Dressing

Recipe By Courtney Roulston

Ingredients

• 450g green beans, trimmed

• 3 tbsp Squeaky Gate extra virgin olive oil

• sea salt and cracked black pepper to taste

• 400g can of Coles chickpeas, drained

• 1 large red onion, finely diced

• 2 granny smith apples, chopped into large matchsticks

• ½ cup roasted whole almonds, chopped, plus extra to serve

• 1 bunch flat leaf parsley, chopped

• 1 bunch dill, chopped, plus a few extra sprigs to serve

yoghurt dressing

• 2/3 cup Jalna greek yoghurt

• juice & zest of ½ lemon

• 1 tbsp maple syrup

Method

• Toss the beans with 1 tablespoon of the extra virgin olive oil and season with sea salt.

• Grill the beans on a hot BBQ grill plate or non-stick pan over a high heat for 3 minutes, or until slightly charred, but still a slight crunch on the inside. Remove from the grill and set aside to cool slightly.

• Place the chickpeas, onion, apple, almonds parsley, dill and cooled beans into a large bowl.

• Whisk the dressing ingredients with 2 tablespoons of the extra virgin olive oil. Pour the dressing over the salad and toss well to coat. Place the salad onto a serving platter and garnish with extra almonds, dill and cracked pepper.

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Poached Jazz Apples with Miso Butterscotch

Poached Jazz Apples with Miso Butterscotch

Recipe By Sarah Todd

Ingredients

• 6 Montague Jazz apples, peeled, cored, cut into eighths

• 160g sugar + extra 3 tbsp

• 50g butter + extra 2 tbsp

• ¼ cup cream + extra 6 tbsp

• 60g miso

• 200 ml Bulla dollop cream

• icing sugar for dusting

• 6 digestives, processed to a fine crumble

to serve

• dehydrated apple chips

• grated almond

• small edible herbs

Method

• Melt butter over medium-high heat. Once the butter has almost melted, add the brown sugar, followed by the apples. Cook and toss the apples a few times until they are nicely caramelised on all sides.

• In a wide saucepan, add butter, sugar and ¼ cup cream, stirring until smooth. Then stop stirring and allow to simmer for three minutes. Add miso and stir to combine then remove from heat and stir in the remaining 6 tablespoons of cream.

• Serve with dollop cream, digestive crumble, grated almond and dehydrated almond chips

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Pork Fillet Salad with Ginger, Chilli & Garlic Olive Oil Dressing

Pork Fillet Salad with Ginger, Chilli & Garlic Olive Oil Dressing

Recipe By Michael Weldon

Ingredients

• 2cups Squeaky Gate extra virgin olive oil

• 1 thumb sized piece of ginger, sliced thinly

• 4 garlic cloves crushed

• 1tsp chilli flakes

• pork fillet, trimmed

• 1 red onion, cut into rounds

• 3 baby gem lettuce, cut into 8ths

• 2 plums, sliced thinly

• ¼ bunch coriander

• 4 pickled chillies, sliced thinly

• sea salt

Method

• In a small saucepan combine the extra virgin olive oil, ginger, garlic and chilli, place over a low heat and let the ingredients flavour. Leave the oil to sit and take on flavour.

• Heat a griddle pan until smoking. Drizzle the pork fillet in the flavoured oil and add the griddle. Cook until charred and just cooked through. Remove and rest.

• Drizzle the onions and lettuce with the flavoured oil and add to the grill. Cook until the rolls are charred and just softened.

• In a small bowl mix together ¼ cup flavoured oil, 2tbs whole grain mustard, 1tbs lemon juice and a pinch of salt.

• Combine the lettuce, onion and plum in a mixing bowl. Dress with the dressing and toss together. Lay the salad onto a platter, slice the pork and place on top of the salad. Garnish with coriander and pickled chillies.

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Salt and Vinegar Potatoes with Herb Yoghurt

Salt and Vinegar Potatoes with Herb Yoghurt

Recipe By Courtney Roulston

Ingredients

• 1.5kg Coles baby red royale potatoes

• 1 cup vinegar (apple cider or white wine vinegar)

• sea salt & cracked black pepper to taste

• 2 cloves garlic, mince

• 1/3 cup Squeaky Gate extra virgin olive oil

• 25g parmesan cheese, grated from a block on a microplane

• 1/4 cup dill, sprigs picked

• 1/4 cup basil, leaves picked

• 1/4 cup chives, finely chopped

• 2 cups Jalna greek yogurt

Method

• Preheat the oven to 200 degrees C.

• Place the potatoes in a pot with the vinegar and cover with cold water and a generous pinch of salt.

• Bring up to a gentle boil, and leave to simmer for around 15 minutes, or until tender.

• Drain and allow potatoes to cool slightly before placing them onto a large baking tray lined with paper.

• Using a flat bottomed cup measure, mug or a large metal spoon, smash the potatoes so they form some jagged edges an are flattened to around 1.5cm thick.

• Toss the potatoes with olive oil, garlic, sea salt, cracked pepper and spread out in a single layer.

• Roast the potatoes for 25-30 minutes, or until golden brown. Remove from the oven and grate over the Parmesan cheese. Give the potatoes a shake around and place them back in the oven for a further 10-15 minutes.

• Gently whisk the yoghurt in a bowl to make it a smooth texture. Spoon the yoghurt onto the base of a large serving platter. Place the potatoes onto the top of the yoghurt and scatter with dill, basil, chives and a little extra sea salt.

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Honey Chilli Chicken

Honey Chilli Chicken

Recipe By Michael Weldon

Ingredients

• 800g chicken thighs, diced into 3cm cubes

• 2 tbs soy

• 2 tbs chinese cooking wine

• 1 tsp corn starch + ½ cup for dusting

• 1 cup plain flour

• 1 tsp baking powder

• 1 cup ice cold soder water

• ½ cup honey

• 2 jalapenos

• 2 habaneros

• 1 tbs soy

• 1 tbs sesame oil

• 1 pack thin rice noodles, fried

Method

• In a bowl combine the chicken, Chinese cooking wine, soy and corn starch, mix together, leave to marinate for a few minutes.

• In another bowl combine the plain flour, baking powder and soda water, whisk together until the mixture mixes into a batter.

• Dust the chicken with corn starch then drop into the batter to coat. In batches, carefully place the batter coated chicken pieces into 180deg oil. Cook until lightly golden and crispy. Repeat the process until all the chicken is cooked.

• In a bowl combine the honey, chillies, soy and sesame oil, mix together until combined.

• When the chicken is fried but still hot pour the honey over and mix together until the chicken is coated in the honey mixture.

• Serve chicken straight away on a bed of fried vermicelli noodles.

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