Chinese Braised Spicy Eggplant

Chinese Braised Spicy Eggplant

Recipe by Louis Tikaram

Ingredients:

2 Long Eggplants

1 teaspoon salt

3 cloves garlic, sliced

2 red chillis, seeds removed and sliced

3 tablespoon olive oil

1/2 cup cornstarch

4 green onions chopped

To make the Sauce

2 tablespoon light soy sauce

1 teaspoon dark soy sauce

1 teaspoon oyster sauce

2 tablespoons of water

2 teaspoon cornstarch

METHOD

Cut the eggplants into large, long chunks, thumb size.

Place in a larger bowl then add 1 teaspoon salt and cover with water.

Soak the eggplant for around 10 minutes to reduce the bitterness and help the cooking process.

Drain completely then dust all over in cornstarch.

Heat a large fry pan and add the oil over a medium heat then add the eggplant. Continue frying for 5 to 6 minutes until the eggplant becomes golden, add the garlic, cook for another minute then add the red chilli.

Flip the eggplant and cook the other side to really caramelize and create a beautiful crust.

In a small mixing bowl combine all the sauce ingredients and whisk well to combine then add straight to the fry pan.

Let the sauce sizzle and reduce then toss and stir the eggplant so it is completely covered, cook for another 2 minutes then transfer to a serving plate and garnish with chopped green onion.

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Kaffir Lime Snapper Fish Cakes with Minty Lime

Kaffir Lime Snapper Fish Cakes with Minty Lime

Recipe by Tian Evans from Sage Events

Ingredients

Snapper

Coriander

Kafir Lime leaves

Chilli

Spring onions

Green beans

Coconut sugar

Rice flour

Juice of half a lime

Fish Sauce

One egg

Jalna Yoghurt

Mint

METHOD

In a mixing bowl, combine the snapper, coriander, kaffir lime leaves, fresh chilli, spring onions, green beans (sliced into small circles), coconut sugar, rice flour, juice of half a lime, fish sauce, and the egg to help bind the ingredients together.

Season the mixture with salt and pepper.

Heat a pan over medium heat and add coconut oil. Roll the mixture into balls and place them into the pan. Fry for 1–2 minutes on each side, or until golden brown.

Remove from the pan and place on a platter lined with paper towel. Season with a little more salt.

In a separate mixing bowl, add the Jalna yoghurt and mix with the mint.

To serve, add the yoghurt mixture to the fish cakes. Serve with pickles soaked in apple cider vinegar if desired or enjoy as is.

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Chicken Waldorf Yoghurt Sandwich

Chicken Waldorf Yoghurt Sandwich

Recipe by Magdalena Roze

Serves: 4

Ingredients:

2 cups (approx. 300g) cooked chicken breast, finely chopped or shredded

3/4 cup (180g) Jalna Greek or Biodynamic yoghurt

2 teaspoons Dijon mustard

Juice of 1/2 lemon, plus extra to taste

Pinch of sea salt and freshly cracked black pepper

1 small apple (about 60g), diced

1 celery stalk, finely chopped

30g seedless red grapes, halved

20g walnuts, roughly chopped

1 shallot, finely sliced

2 tablespoons finely chopped parsley

1 teaspoon finely chopped dill

METHOD

In a mixing bowl, whisk together the yoghurt, Dijon mustard, lemon juice, salt and pepper.

Fold through the chopped chicken until coated.

Add the apple (tossed in a little extra lemon juice if prepping ahead), celery, grapes, shallot, walnuts, parsley and dill. Gently mix until everything is combined.

Taste and adjust seasoning to your liking. Chill for 30 minutes before serving to let the flavours develop.

Note: The easiest way to cook chicken breast and keep it moist is to bring a saucepan of water to the boil. Once boiling, put the chicken breasts in, turn off the heat, cover, and let them steep in the water for 18-20 minutes. Remove from the water, rest and shred.

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Vietnamese Prawn Skewers

Vietnamese Prawn Skewers

Recipe by Louis Tikaram

Ingredients

8 medium green prawns, peeled & deveined

1/4 cup fish sauce

1 lemongrass stalk, very finely chopped

1 lemon1 (juiced) 

1 long red chilli, seeds removed and chopped

2 garlic cloves, crushed and chopped

2 teaspoon sugar

½ cup Vietnamese mint or Thai basil leaves, chopped

METHOD  

In a medium mixing bowl combine fish sauce, lemongrass, chilli, lemon juice, sugar, chopped herbs and garlic, whisk till sugar is dissolved then add the prawns, toss to coat.

Thread each prawn lengthways onto a skewer.

Heat a grill plate or barbecue to a medium heat. Cook prawns, turning, for 2 to 3 minutes while spooning the left-over marinade onto the prawns while cooking, continue to turn and baste until browned and just cooked through.

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Harissa, Cumin Marinated Lamb Backstrap

Harissa, Cumin Marinated Lamb Backstrap

Recipe by Michael Weldon

Dietaries:

Serves: 4

Prep Time: 10 mins

Cook Time: 20

Ingredients

4 x lamb leg steaks

Harissa and Cumin marinade

1 tablespoon harissa

1 tablespoon cumin

1 teaspoon coriander powder

1 teaspoon smoked paprika

Sea salt

Black pepper

Olive oil

Serve with

Sumac onions

2 shallots, sliced thinly

1 teaspoon sumac

1 lemon

Olive oil

White beans

METHOD

In a bowl combine the marinade ingredients coat the lamb, leave for a few hours. 

Cook the Lamb on a griddle pan until done to your liking. Rest then slice.

In a bowl combine the shallots, sumac, lemon, olive oil and a pinch of salt.

Serve the lamb on top of crushed white beans. Garnish with the sumac onions.

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Honey Mustard Sprout Slaw

Honey Mustard Sprout Slaw

Recipe by Courtney Roulston

Dietaries: Gluten free, vegetarian

Serves: 4 as a side

Prep Time: 15 minutes

Cooking Time:

Ingredients

500g brussels sprouts, washed

1 cup flat leaf parsley, washed, roughly chopped

1 cup round mint, leaves picked

½ red onion, thinly sliced

1 large red apple, thinly sliced

½ cup whole roast almonds, roughly chopped, plus extra to garnish

Dressing:

1 heaped tablespoon wholegrain mustard

Juice and zest of 1 lemon

1 tablespoon honey

Sea salt and pepper to taste

3 tablespoons extra virgin olive oil

METHOD  

Thinly shave the brussels sprouts, discarding the thick stem, and place them into a large mixing bowl.

Add the parsley, mint, onion, apple and almond into the bowl.

Whisk together the dressing ingredients until emulsified.

Pour the dressing over the salad then toss well to coat. Place onto a serving platter then garnish with extra almonds before serving

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Sichuan Braised Pork Ribs

Sichuan Braised Pork Ribs

Ingredients

500 grams Pork Ribs cut and separated into individual ribs

3 tablespoon Ayam soy sauce

2 tablespoon Ayam dark soy sauce for colour

2 tablespoon Ayam oyster sauce

3 tablespoon Coles honey

8 cloves garlic whole

4 green onions cut into 5cm lengths

1 teaspoon red Sichuan peppercorn

500ml Water (just enough to cover the ribs)

1 bunch coriander

1 red chilli (deseeded & sliced)

METHOD  

Place the sliced ribs into a pot of cold water.

Bring to a boil over medium-high heat. Boil for 3–5 minutes, until impurities rise to the top.

Drain and rinse ribs under cold running water.

In a clean pot, add the blanched ribs. 

Add soy sauce, dark soy sauce, oyster sauce, and honey. Add whole garlic cloves, green onion, Sichuan peppercorns, and enough water to mostly cover the ribs. 

Bring to a simmer over medium heat.

Once simmering, reduce to low heat, cover, and cook gently for about 1 hour. 

Stir once or twice during cooking to prevent sticking.

Plate and spoon some of the rich braising sauce over the top.

Garnish with coriander & chilli.

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Almond & Chicken Korma

Almond & Chicken Korma

Recipe by Poh Ling Yeow

Feeds 4–6 - gluten-free

This recipe was given to me by local South Aussie chef, Ragini Dey, a Northern Indian korma she shared with me to showcase a subtle use of spices. The result is foolproof, beautifully aromatic and a definite crowd pleaser.

INGREDIENTS
4 medium brown onions, peeled and quartered
1¼ cups water
¾ cup (105 g) raw almonds
4 large green chillies, quartered
2–3 garlic cloves, peeled
3 cm piece of ginger, peeled and sliced
1½ tablespoon vegetable oil or ghee
1 tablespoon ground coriander
1 teaspoon ground white pepper
6 large chicken thighs, each cut into 4 pieces
¼ cup yoghurt
1½ cup pouring cream
1½ teaspoon garam masala
1½ teaspoon salt or to taste

GARNISH
Few sprigs of fresh coriander
2 tablespoon roasted almonds, chopped

TO SERVE
Steamed rice

METHOD

Place the onions and water in a saucepan, cover and simmer until tender. Drain and reserve a quarter of the water. Cool the cooked onions and puree with a stick blender.

Combine the almonds, green chillies, garlic and ginger in a food processor and blitz to a course paste.

Heat the oil or ghee in a heavy-based non-stick frypan over medium heat. Add the onion puree and cook for four minutes continuously without browning. Stir in the almond, green chilli, garlic and ginger paste and cook for about a minute, or until fragrant.

Add the chicken with the reserved onion cooking liquid and simmer for 15–20 minutes or until the chicken is tender. Stir in the yoghurt, cream and garam masala. Garnish with fresh coriander and serve immediately with steamed basmati or jasmine rice.

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Cucumber & Radish Salad with Spicy Peanut Dressing

Cucumber & Radish Salad with Spicy Peanut Dressing

METHOD  

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Chocolate Mint Nice Cream

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

Pan Fried Snapper, Capers & Lemon

Recipe by Louis Tikaram

Coming soon..

Ingredients

METHOD  

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Strawberry Matcha Misu

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

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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Blueberry & Lemon Curd Eton Mess

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

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

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

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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Thai Basil Grilled Prawn

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

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

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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