Za'atar Eggs with Yoghurt & Chilli Butter

Za'atar Eggs with Yoghurt & Chilli Butter

Recipe By Courtney Roulston

Ingredients

• 3 large free range eggs

• 1 cup Jalna Greek yogurt

• sea salt and pepper to taste

• 2 tbsp extra virgin olive oil

• 40 g butter

• 1 clove garlic, minced

• 1 tsp dried chilli flakes

• ½ tsp sweet paprika

• 1 tbsp fresh flat leaf parsley, roughly chopped

• 1 tbsp fresh dill, picked

• 6 slices Turkish bread, toasted to serve

Za`atar

• 1 tbsp white sesame seeds

• 2 tsp whole cumin seeds

• 2 tsp ground sumac

• 1 tsp dried thyme

Method

• To make the za`atar, toast the sesame seeds in a small frying pan over a medium heat until golden. Place them into a bowl then toast the cumin seeds for 45 seconds in the same pan, or until fragrant.

• Crush the cumin seeds in a mortar and pestle then mix into the sesame seeds along with the sumac, thyme, salt and pepper. Set aside.

• Bring a pot of salted water up to a simmer and cook the eggs for 6.5 minutes, then plunge into a bowl of iced water to stop them cooking. Peel and set aside.

• Heat oil and butter in a pan over a low-medium heat. Add in the garlic, chilli flakes and paprika and cook until the butter is infused and bright orange in colour.

• To serve, spread the yoghurt onto the base of a serving plate. Add the eggs onto the yoghurt and carefully cut in half horizontally (do this over the yoghurt so any runny yolks add to the sauce). Spoon the chilli butter mixture over the yoghurt and then scatter with za`atar, parsley and dill. Serve with toasted Turkish bread.

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Grilled Harvey Bay Scallops With Soy, Ginger & Shallot

Grilled Harvey Bay Scallops With Soy, Ginger & Shallot

Recipe By Louis Tikaram

Ingredients

• 2 tbsp Squeaky Gate extra virgin olive oil

• 6 half shell Hervey Bay scallops, in shell

• 4 green shallots, finely sliced

• 1 knob ginger, finely sliced

• ½ bunch of picked coriander leaves

Soy Dressing

• 10 ml rice wine vinegar

• 150 g Coles Asia light soy sauce

• 20 g sugar

• 100 ml water

Method

• In a small saucepan, heat the soy dressing ingredients till just warm and set aside. 

• Gently oil the scallops inside the half shell and set aside ready to cook, heat the soy dressing ready to dress the scallops.

• Heat a barbecue to a medium consistent heat or you can use a grill pan as the shell acts as the heating element for the delicate scallop meat inside.

• Grill just for around 1 - 2 minutes till the oil starts to splatter and spit from the heat and the scallop starts to turn opaque, quickly take the scallop off the grill. Flip the scallop to continue to cook on the other side and arrange on a serving plate.

• Scatter the green shallots, ginger and coriander over the scallops and then dress generously with some of the warm soy dressing and serve immediately.

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Cherry Fennel & Almond Slaw

Recipe By Courtney Roulston

Ingredients

• 1/3 cup flaked almonds

• 2 cups Coles cherries, halved, pitted

• ¼ cup (60 ml) extra virgin olive oil

• 1 tsp ground sumac

• sea salt and black pepper to taste

• 2 baby fennel bulbs (or 1 large), finely sliced on a mandolin, fronds reserved

• ½ bunch flat leaf parsley, chopped

Dressing

• zest and juice of 1 lemon

• 2 tsp wholegrain mustard

• 1 tbsp maple syrup

Method

• Heat a medium sized frypan over a low - medium heat. Add in the almonds and toast for 2 - 3 minutes, or until golden. Remove the almonds from the pan and set aside to cool.

• Place the pan back onto the heat and add in 20 ml of the oil, cherries, sumac and a few grinds of black pepper. Cook on a very gentle heat for 3 minutes, just to soften slightly. Take off the heat and allow cherries to cool.

• Mix the remaining extra virgin olive oil with the dressing ingredients and season.

  Place the sliced fennel into a mixing bowl with the parley then toss with the dressing.

• Place the fennel mixture onto a serving plate and top with the cherries. Scatter with almonds and reserved fennel fronds before serving.

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Envy Apple, Pea & Potato Salad

Envy Apple, Pea & Potato Salad

Recipe By Michael Weldon

Ingredients

• 500 g diced potatoes, boiled until just soft

• 1 red onion, diced blanched for 30 seconds in the potato cooking water

• 2 envy apples, diced

• 2 celery stalks, diced

• 150 g frozen peas, warmed in boiling water to defrost

• ½ bunch chives, sliced

Dressing

• ½ cup yoghurt

• ½ mayo

• 2 tbsp apple cider vinegar

• ¼ cup danish feta crumbled

• black pepper

Method

• Boil the potatoes until tender then strain and allow to steam in the colander for a few minutes.

• In a bowl mix together the dressing ingredients until combined.

• In a large salad bowl combine the salad ingredients, saving a couple of chives for garnishing. Add the dressing to the salad ingredients, add the potatoes to the mix while still slightly warm. Toss everything together to combined.

• Serve the salad warm or cold topped with sliced chives.

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BBQ Squid With Spicy Cucumber & Coriander

BBQ Squid With Spicy Cucumber & Coriander

Recipe By Courtney Roulston

Ingredients

• 700 g fresh Coles deli Australian squid with tentacles, cleaned, scored and cut into quarters

• 2 tbsp Squeaky Gate extra virgin olive oil

• sea salt and pepper to taste

• 2 Lebanese cucumbers, finely sliced into rounds with a mandolin

• 8 red radishes, sliced into thin rounds with a mandolin

• 1 eschalot, sliced into thin rings

• ½ cup coriander sprigs, stems & roots reserved for dressing

Dressing

• 2 long red chillies, seeded, roughly chopped

• ½ small clove garlic

• 2 tbsp fish sauce

• 1.5 tbsp Coles Australian honey

• 4 tbsp lime juice

Method

• To make the dressing, place the chillies, garlic and coriander stems into a mortar and pestle and pound into a rough paste. Add in the fish sauce, honey and lime juice then mix until combined. Taste for balance then set aside.

• Heat a BBQ grill on high. Toss the squid with oil and season with sea salt and pepper. Grill the squid for 1 - 2 minutes on each side, or until just cooked. Remove from the grill and slice into smaller strips. Allow to cool slightly for a few minutes.

• In a bowl toss the cucumber, radish, shallot, squid and a few tablespoons of dressing.

• Place the salad into a serving dish and garnish with coriander sprigs.

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Roasted Brussel Sprouts With Sweet & Sour Balsamic Sauce

Roasted Brussel Sprouts With Sweet & Sour Balsamic Sauce

Recipe By Michael Weldon

Ingredients

• 1 kg brussels sprouts, halved lengthways

• Squeaky Gate extra virgin olive oil

• sea salt

Balsamic Dressing

• 1 shallot, sliced thinly

• 2 garlic cloves, sliced thinly

• 1 chilli, sliced thinly

• ½ cup Squeaky Gate classic balsamic vinegar

• 2 tbsp brown sugar

• ½ jar baby capers

• Squeaky Gate extra virgin olive oil

Method

• Preheat an oven to 200 degrees (C).

• In a large roasting tray, dress the brussels sprouts in olive oil and sea salt. Roast until golden brown and tender.

• In a saucepan, fry the shallot, garlic and chilli in oil until softened. Add in the balsamic vinegar, sugar and a splash of water. Bring to the boil then reduce to a simmer until the dressing thickens into a syrup. Turn off the heat and add the baby capers.

• Once the sprouts are cooked spread over a sharing platter then dress in the dressing.

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White Balsamic Vinaigrette with Simple Green Salad

White Balsamic Vinaigrette with Simple Green Salad

Recipe By Courtney Roulston

Ingredients

• 3 baby gem lettuce,

• ½ large avocado, sliced

• 3 red radish, sliced

• ¼ cup parmesan cheese, grated fresh from a block

• 2 tbsp chives, finely chopped

Dressing

• ⅓ cup Squeaky Gate white balsamic dressing

• ½ cup Squeaky Gate extra virgin olive oil

• 2 tsp dijon mustard

• 2 tsp maple syrup

• sea salt and cracked black pepper, to taste

Method

• To make the dressing, place the white balsamic, dijon, maple, extra virgin olive oil and sea salt into a bowl and whisk until well combined.

• Break the outer leaves from the lettuce and slice the small cores in half. Place all the lettuce into a bowl and drizzle with 2 tablespoons of the dressing. Gently toss to coat.

• Place the dressed lettuce onto a serving plate. Slice the avocado into chunks and place onto the salad. Add the radish. Grate the parmesan cheese over the top and finish with cracked black pepper and chives before serving.

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Tom Yum of King Prawns

Tom Yum of King Prawns

Recipe By Louis Tikaram

Ingredients

• 4 cups Coles real vegetable stock

• 4 tbsp tom yum paste

• 2 stalks Coles lemongrass, lightly pounded and sliced diagonally

• 3 lime leaves

• 1 knob of galangal, peeled and sliced

• 3 tbsp fish sauce

• 10 medium peeled Coles deli king prawn, tail on

• 3 tbsp lime juice

• ½ cup Coles enoki mushrooms

• ½ cup picked coriander

Method

• Bring stock to a boil and add tom yum paste, stirring constantly until dissolved.

• While stock is still boiling, add lemongrass, galangal, fresh chilli and lime leaves. Turn to a simmer and season with fish sauce.

• Add prawns and continue to simmer for 2 or 3 minutes until just cooked, then add the lime juice and mushrooms, serve immediately and garnished with coriander.

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Montague Tree Plum & Ricotta Salad

Montague Tree Plum & Ricotta Salad

Recipe By Michael Weldon

Ingredients

Salad

• 4 plums, sliced into rounds

• 1 head of fennel, shaved

• 1/4 cup lightly toasted pine nuts

• 1 cup rocket

Dressing

• 1/2 cup extra virgin olive oil

• 1/4 cup red wine vinegar

• 1 tbsp Dijon mustard

• salt

• black pepper

Garnish

• 1 cup ricotta

• 50 g parmesan, crumbled

Method

• Cut plums into rounds.

• In a jar combine the dressing ingredients. Shake to combine.

• In a large bowl mix the salad ingredients. Then pour over the dressing to coat the ingredients.

• Spread the ricotta on the base of a serving dish. Top with the salad and garnish with the parmesan.

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Ginger & Prawn Dumplings With Bun Cha

Ginger & Prawn Dumplings With Bun Cha

Recipe By Michael Weldon

Ingredients

• 1 pack Mr Chen’s prawn and ginger dumplings

Nhoc Cham 

• 3 tbsp fish sauce

• 3 tbsp caster sugar

• 2 tbsp white vinegar

• 2 tbsp lime juice

• 1 birdseye chilli, diced fine

• 2 garlic cloves, grated

• splash of water

Salad

• 200 g vermicelli noodles, hydrated and chilled in ice water

• 1 carrot, julienned 

• 1 baby cos lettuce, sliced thinly

• 1 bunch coriander

• 50 g bean shoots

Method

• Add a dash of oil into the pan and cook the dumplings according to the instruction on the packet or until they are nice and golden. Set aside.

• In a bowl mix together the nhoc cham ingredients into a smooth sauce.

• To build the bun cha bowls, start with a pile of vermicelli on the bottom. Top with a pile of carrot, lettuce, coriander, and bean shoots. Add the dumplings on top. Dress with the nhoc cham and serve a little extra on the side.

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Poor Man's Potatoes

Poor Man's Potatoes

Recipe By Michael Weldon

Ingredients

• 6 potatoes, peeled and sliced into rounds

• sea salt

• ¼ cup garlic-infused Squeaky Gate extra virgin olive oil

• 1 red onion, sliced

• 1 red pepper, sliced

• 1 green pepper, sliced

• 1 yellow pepper, sliced

• 1 tbsp Squeaky Gate apple cider vinegar

• ½ jar Coles baby capers

• sprinkle Coles smoked paprika, to garnish (optional)

• ¼ bunch parsley, leaves picked, to garnish

Method

• Cook the potatoes in salted water until just cooked. Drain and set aside.

• In a large frypan on medium - high heat, add the garlic-infused olive oil. Add the potatoes and cook to a light golden colour. Add in the onion and capsicum, fry off until they begin to soften. Turn off the heat, add in the capers, apple cider vinegar and half the parsley, turn through the potatoes.

• Serve in a large platter garnished with extra parsley and a dusting of smoked paprika.

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Eggplant Agrodolce

Eggplant Agrodolce

Recipe By Michael Weldon

Ingredients

• 2 large eggplants, cut in half lengthways and flesh scored

• Squeaky Gate extra virgin olive oil

• sea salt

Agrodolce

• 1 large red onion, diced

• 2 garlic cloves, sliced thinly

• ½ tsp Coles chilli flakes

• 1 cup red wine vinegar

• ½ cup brown sugar

• 1 cup raisins

• 1 cup toasted pine nuts

• ½ bunch parsley, chopped

• Squeaky Gate extra virgin olive oil

• sea salt

Method

• Preheat an oven to 180 degrees (C).

• Dress the cut side of the eggplants with olive oil and sea salt.

• Place flesh side down in a frypan or a griddle pan over medium-high heat and cook until the eggplant is charred on the outside and soft in the middle.

• In a frypan over a medium - high heat, warm a good glug of olive oil. Add in the onion with a pinch of salt and cook until soft without getting any colour on them. Add the garlic and cook for a further minute. Add the chilli flakes and quickly toast.

• Add the vinegar, sugar and raisins, cook until the vinegar is reduced and the raisins pump. Turn the heat down to low and add in the pine nuts. Cook gently until the sauce thickens.

• To serve, add the parsley into the agrodolce and mix through. Lay the eggplant onto a platter and dress in the sauce.

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Crispy Prawn Cocktail Bao Buns

Crispy Prawn Cocktail Bao Buns

Recipe By Courtney Roulston

Ingredients

• 12 large Coles deli Australian raw/green king prawns, peeled, cleaned

• ½ cup plain flour

• 2 eggs, beaten

• 1 cup panko breadcrumbs

• oil for frying

• sea salt

• pepper to taste

• 1 cup iceberg lettuce, shredded

• 3 red radish, sliced into thin rounds

• ½ large avocado, sliced into 4 wedges

• 4 Mr Chen’s bao buns

• ½ cup kewpie mayonnaise

• 1 tbsp tomato sauce

• 2 tsp lemon juice

• hot sauce, sauce to taste

• ¼ cup chives, to garnish

Method

• Place a lined steamer basket over a wok of simmering water to warm up. Heat 2 cm oil in a small frying pan over a medium heat.

• Place the flour, eggs and panko crumbs into 3 separate bowls and season with salt. Dust the prawns in flour then place into the egg and into the panko crumbs to get a good coating on them. Repeat with all the prawns and place onto a tray.

• Place the bao buns into the steamer as per instructions on the packet or until light and fluffy.

• Fry the prawns in the oil for 2 minutes, or until golden and crispy. Remove from the oil and drain on kitchen paper. Season the prawns with a pinch of salt while hot.

• Mix the mayonnaise, tomato sauce, lemon juice and hot sauce in a small bowl.

• Place the steamed buns onto a serving platter and add in a handful of the lettuce, avocado and a few rounds of radish. Place the crispy prawns on top then drizzle with the mayonnaise dressing and garnish with cracked pepper and chives before serving.

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Korma Fish Skewers

Korma Fish Skewers

Recipe By Courtney Roulston

Ingredients

• 2 tbsp Patak’s korma paste

• 1 cup greek yoghurt

• sea salt to taste

• 400 g firm white fish (ling, barramundi or snapper) cut into 2.5 cm chunks

• 2 tbsp extra virgin olive oil

• 2 Patak’s naan bread, warmed

• 1 tbsp Patak’s mango chutney

• 1 small red onion, finely sliced

• ¼ cup coriander sprigs

• lemon wedges to serve

*metal or wooden skewers required for this recipe.

Method

• Mix the korma paste, 1/3 cup of yoghurt and a pinch of salt in a bowl until well combined.

• Place the fish into the mixture and gently toss to coat. Thread the fish onto the 4 skewers so they are an even thickness. Set aside. 

• Heat a BBQ or grill pan over a medium heat.

• Brush the naan bread with half the oil and cook for 1 minute each side to warm through. Set aside and keep warm.

• Drizzle the remaining oil over the fish skewers and cook for 2 - 3 minutes each side, or until cooked through and slightly charred on the outside.

• Place the naan breads onto serving plates and top with the remaining yoghurt. Spoon over the mango chutney and swirl it through the yoghurt. Add on the fish skewers and garnish with sliced onion, coriander and lemon wedges.

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Saltbush Butter Braised Purple Cauliflower

Saltbush Butter Braised Purple Cauliflower

Recipe By Nornie Bero

Ingredients

Saltbush Butter Braised Purple Cauliflower

• 1 purple cauliflower

• 1 red onion

• 1/2 tsp dried saltbush

• 2 tbs saltanas

• 1 tbs lime zest

• 1/2 tsp pepperberry

• 1/2 cup white vinegar

• extra virgin olive oil

Salt Bush Butter Glaze

• 1 tsp dried saltbush

• 125 g butter unsalted soft

• 1/2 tsp ground pepperberry

• 1/2 tsp paprika

• 1/4 tsp grated garlic

• 1/2 tsp soy sauce

• 1 tsp hot sauce

Method

• Preheat oven to 180 degrees (C).

• Using a mixer blend butter, saltbush, paprika, pepperberry, soy sauce, hot sauce and garlic. Set aside.

• Thinly slice red onion in a bowl and cover with vinegar let sit for 10 minutes.

• Slice cauliflower in 4 pieces. Blanch in boiling water for 4 minutes then roast in a dash of olive oil and saltbush in the oven for 7 minutes. Set aside.

• Place butter mix, saltanas, lime zest in a frying pan and simmer.

• Place roasted cauliflower on a platter and pour butter over cauliflower and finish with pickled onion.

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Mandarin & Grapefruit Salad with Mustard Dressing

Mandarin & Grapefruit Salad with Mustard Dressing

Recipe By Michael Weldon

Ingredients

• 4 mandarins, segmented

• 2 grapefruits, peeled and cut into rounds

• 1 red onion, sliced

• 2 cucumbers, sliced

• 1 cup sour dough bread torn into crotons

• ½ cup danish feta

• 1 bunch of dill

Dressing

• ½ cup extra virgin olive oil

• ¼ cup apple cider vinegar

• 2 tbs dijon mustard

• pinch of salt

• pinch of pepper

Method

• Cook the croutons in a fry pan until golden and crunchy. Allow to cool.

• In a bowl, combine the dressing ingredients and whisk together.

• Arrange the mandarin, grapefruit, red onion and cucumber onto a board. Sprinkle over the feta and croutons. Dress with the mustard dressing and garnish with dill.

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Steamed Gai Lan With Oyster Sauce & Crispy Garlic

Steamed Gai Lan With Oyster Sauce & Crispy Garlic

Recipe By Louis Tikaram

Ingredients

• 1 bunch gai lan (Chinese broccoli)

• 2 tbsp oyster sauce

• crispy garlic oil (refer to method)

• 20 medium garlic cloves, peeled

• 1/3 cup oil

Method

• Smash the garlic cloves and finely chop.

• Transfer the chopped garlic into a small fry pan. Add the oil.

• Stir - fry the garlic over medium heat until it is lightly golden, then turn off the heat.

• Stir the garlic in the hot oil for another minute or two allowing it to turn completely golden.

• Transfer into a small sieve separating the garlic from the oil. Allow to cool completely.

• Once cooled add the garlic back to the oil and give it a good stir.

• Add the fried garlic to your favourite dishes and (can use the garlic-infused oil in stir - frys, sauces or dressings). *Store the garlic oil at room temperature for up to one month.

• In a steamer set up, lightly steam the gai lan in a bunch for 2 minutes, be careful not to over cook as it’s best with a bit of crunch.

• Transfer to a chopping board and slice the gai lan into thirds. Stack on a serving plate and in between layers evenly distribute the oyster sauce, saving some for the top.

• Stir your crispy garlic oil and add a generous spoon of garlic to finish.

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Savoury Oats with Poached Egg & Spring Onion Dressing

Savoury Oats with Poached Egg & Spring Onion Dressing

Recipe By Courtney Roulston

Ingredients

• 2 cups Red Tractor rolled oats

• 4 cups chicken stock

• 4 large free range eggs

• 1 tbsp white vinegar

• 2 green spring onions, finely sliced

• 1 tbsp ginger, finely sliced julienne

• ½ long red chilli, seeded, finely sliced

• pinch ground white pepper

• 1/3 cup (80 ml) Squeaky Gate extra virgin olive oil

• 1 tbsp light soy sauce

• 1 tsp caster sugar

• ½ small lemon, juice and zest

• 2 tbsp fried shallots to serve

Method

• Place the rolled oats and chicken stock into a pot over a medium heat. Bring up to a simmer then turn down the heat to low and cook for 10 - 15 minutes, or until the oats are tender and the liquid has been absorbed.

• Meanwhile, bring a pot of salted water up to a gentle simmer. Add in a pinch of salt and the vinegar. Crack the eggs one at a time into a small bowl and lower them into the water. Gently poach for 5 minutes, or until the whites are set and the middles are still slightly runny. Remove eggs from the water with a slotted spoon and set aside on a plate to rest.

• Place the spring onions, ginger and chilli into a small heat - proof bowl. Heat the oil in a small pot over a medium - high heat. Once the oil is hot, carefully pour over the spring onion mixture. Once the oil has stopped bubbling stir in the white pepper, soy sauce, sugar and lemon juice and zest.

• Divide the oats into serving bowls and top with the poached eggs. Drizzle with the spring onion dressing and scatter over fried shallots before serving.

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Kangaroo Tartare with Sea Succulents

Kangaroo Tartare with Sea Succulents

Recipe By Nornie Bero

Ingredients

• 300 g kangaroo fillet, finely chopped 

• 1 tsp chopped capers

• 1 tbsp snipped chives

• 4 sea parsley sprigs, chopped

• ½ tsp ground pepperberry

• 2 shallots, thinly sliced and diced

• ½ tsp English mustard

• 2 tbsp labne

• 1 tbsp worcestershire sauce

• taro crisps, to serve

Method

• Toss the kangaroo, capers, chives, parsley, pepperberry and shallots together. 

• In another bowl, combine the mustard, labne and worcestershire sauce. 

• Serve the kangaroo with a side of the labne mixture and taro crisps.

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Ribeye with Horseradish Cream

Ribeye with Horseradish Cream

Recipe By Michael Weldon

Ingredients

• 1 ribeye steak, out of the fridge for at least an hour before cooking

• sea salt

• Squeaky Gate extra virgin oil

Horseradish Cream

• 300 ml cream, whipped

• 2 tbsp prepared horseradish

• 1 tbsp hot English mustard

• ½ lemon, zest

• pinch of sea salt

Method

• Heat a BBQ or griddle pan until it smokes.

• Season the steak with salt and a drizzle of olive oil.

• Place onto the BBQ or pan. Cook turning every few minutes until the meat is cooked to your liking.

• In a bowl mix together the whipped cream, horseradish, mustard, lemon zest and a pinch of salt.

• Once the steak is cooked, rest for 5 minutes.

• Carve the steak and serve with the horseradish cream. Finish with a sprinkle of salt.

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