Indonesian Grilled Fish in Banana Leaf

Indonesian Grilled Fish in Banana Leaf

Recipe by Tasia Seger

Serves 4

Equipment:

• Grill Pan 

• Food processor for spice paste/ or mortar and pestle

 Ingredients

5 tablespoons vegetable oil

2 tablespoons chicken stock powder

Salt and white pepper to season 

1 tablespoons caster sugar

Banana Leaf

4 pcs Bamboo sticks/ skewers or 4 pcs toothpicks

1 pcs lime fruit

2x 200- 250grams barramundi fillets skin on

½ cup Thai basil, to garnish

½ cup Coriander leaves to garnish 

1 Cucumber, ribbon 

Olive oil, drizzle for salad

Spice Paste

100grams grams large red chili

15 grams bird eye chilli (optional)

60 grams shallots

30 grams garlic

16.5 grams ginger

16.5 grams galangal 

5 grams turmeric fresh 

Spices

4pcs kaffir lime leaves

2 grams bay leaves 

METHOD

Blitz the spice paste in a small food processor until smooth. Heat the vegetable oil in a pan, then add the spice paste along with the aromatics. Stir-fry until fragrant. Add the sugar, salt, white pepper and chicken stock powder. Continue to cook, stirring regularly, for about 10 minutes or until the paste is cooked through and the oil begins to separate. Allow the paste to cool completely before using.

To Wrap the fish: Wipe and clean banana leaves before using. Pat fillets dry and season lightly with salt and pepper. Spread a generous layer of the cooled spice paste over both sides of the fish. Place each fillet in the centre of a banana leaf. Fold tightly into a parcel (like wrapping a present). Secure with bamboo skewers or with toothpicks.

To cook the fish: Heat grill pan over high heat. Place banana leaf parcels on the grill, brush with vegetable oil and cook for 6- 8 minutes per side. The leaves will char on the outside, and the fish inside should steam and stay tender. 

To make cucumber herb salad, place coriander leaves, Thai basil, and cucumber ribbon in a bowl. Add 3 tablespoons of olive oil and squeeze half a lime juice. Season with salt and pepper and mix well. 

To serve, open the parcel and serve with a steamed rice, lime wedges and fresh cucumber herb salad. 

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Sweet Potato with Spinach Curry

Sweet Potato with Spinach Curry

Recipe by Courtney Roulston

Dietaries: Gluten free, meat free

Serves: 4

Prep Time: 10 minutes

Cooking Time: 25 minutes

Ingredients

2 tablespoons oil

1 brown onion, sliced

1 tablespoon ginger, finely sliced into matchsticks

2 heaped tablespoons red curry paste

1 heaped tablespoon natural peanut butter

2 cups low salt vegetable stock 

2 sweet potatoes, sliced into 2cm chunks

½ can coconut cream

1 tablespoon fish sauce

2 teaspoons sugar or honey

1 lime

120g bag baby spinach

1 long red chilli, sliced into thin julienne

½ cup coconut flakes to garnish

½ cup coriander sprigs to garnish

METHOD

Heat the oil in a large high-sided frying pan. Cook the onion and ginger for 2 minutes, or until softened. Add in the curry paste and fry until aromatic. Stir in the peanut butter and vegetable stock until emulsified.  

Bring the mixture up to a simmer then add in the sweet potato. Leave on a gentle simmer, stirring occasionally for 8-10 minutes or until the sweet potato is tender.

Pour in the coconut cream, fish sauce, sugar and lime juice then taste for balance of sweet, sour, salty and hot-adjust if needed. Stir in the baby spinach until wilted then turn off the heat.  

Toss the chilli, coconut flakes and coriander together in a bowl then scatter over the top of the curry. Serve with steamed rice on the side.

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Pappardelle with White Ragu

Pappardelle with White Ragu

Recipe by  Michael Weldon

Dietaries: 

Serves: 4 

Prep Time: 15 mins

Cook Time: 1.5hrs

Ingredients

500g Pork mince

3 Coles finest Italian sausages 

Olive oil

1 Onion, diced

2 celery stick, diced

2 carrots, diced

1 fennel head, diced

2 garlic cloves, diced

1tsp fennel seeds, toasted and crushed 

1 cup white wine

2 cups chicken stock

2 rosemary sprigs, chopped

8 sage leaves, chopped

¼ bunch parsley, chopped

½ tsp dried chilli

½ cup cream

Parmesan cheese

1 pack Cucina Matese Pappardelle

METHOD 

In a large saucepan brown off the pork mince and pork sausage. Once browned, remove from the pan and reserve. 

Add some olive oil and a knob of butter, add the onion and cook until it begins to soften and colour. Add in the celery, carrot and fennel, cook until softened. Add in the garlic, fennel seed and chilli, cook until fragrant. 

Add the white wine and reduce into a syrup. Add in the stock and turn the heat down to a simmer, simmer gently until the mince and sausage is tender. Add in the cream and herbs, gently cook down. 

Taste and adjust the seasoning to your liking. 

Cook the pasta following the instructions on the packet. 

Once cooked, transfer the pasta in the sauce. Toss the pasta through the sauce, add some extra parmesan and a few cubes of butter. 

Served with extra parmesan on top.

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Apple Som Tum

Apple Som Tum

Recipe by Louis Tikaram

Ingredients

2 very firm and tart granny smith apples

1 red shallot

1 handful roasted peanuts

1 cup halved cherry tomatoes

1 Lime for juice

1 tablespoon Fish sauce

1 teaspoon chilli flakes

1 cup coriander leaves

METHOD

Slice the apple into thin disk/slices then arrange them into stacks of 4-5 apple slices and cut them lengthwise again into thin matchsticks, set aside ready to serve.

Slice the shallot in half then slice very thin lengthwise and add to a medium mixing bowl.

Toss together with the halved cherry tomatoes & peanuts then season with fish sauce, lime juice, and chilli flakes.

Mix very well with your hands to crush the peanuts and slightly squishing the tomatoes to release their juices this helps to create a tasty dressing when mixed with the fish sauce and lime juice.

Add the apple matchsticks and coriander then toss lightly to coat with the dressing and retain the apples beautiful crunch.

Serve up as a great zingy salad or as a side dish for BBQ chicken or fish.

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Olive Oil & Stock Roast Potatoes

Olive Oil & Stock Roast Potatoes

Recipe by Michael Weldon

Dietaries: 

Serves: 4 

Prep Time: 5 minutes

Cook Time: 55 minutes 

Ingredients

1kg Carisma potatoes, peeled and cut into wedges 

1 cup chicken stock

½ cup Squeaky Gate Extra Virgin olive oil

4 thyme sprigs

5 garlic cloves, crushed

Sea salt

Black pepper

1 lemon, cut into thin rounds

METHOD

Heat an oven to 200 degrees Celsius. 

In a roasting tray add the stock, olive oil, thyme, garlic, salt and pepper, whisk together to roughly combine. Add in the potatoes and mix through the liquid. 

Roast for 40 minutes, then remove from the oven, toss through the liquid. Add in the lemon slices and return to the oven to cook for a further 15 minutes until the potatoes are golden and soft. 

Once cooked, serve the potatoes topped with an extra sprinkle of sea salt and herbs. 

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Wheat Free Oat Crumbed Schnitzel with Baby Cos Salad

Wheat Free Oat Crumbed Schnitzel with Baby Cos Salad

Recipe by Michael Weldon

Dietaries:

Serves: 4

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients

Oat Crusted Chicken Schnitzel

2 Chicken breasts, butterflied and pounded flat

2 cups steel cut oats

1 teaspoon dried oregano

1 teaspoon chilli flakes

6 eggs

1 cup plain flour

Sea salt

Black pepper

Olive oil

Dill Dressing

1 cup yoghurt

1 bunch of dill, shopped

1 tablespoon mustard

1 lemon juice

Sea salt

Black Pepper

2 Baby Gem Lettuce, cut in half

2 Shallots

1 bunch chives

METHOD

Combine the oats, oregano and chilli flakes, mix.

Set up to crumb the schnitzels. Start with flour, then egg then finish with the oats. Repeat until all the chicken is crumbed.

In a bowl mix together the dill dressing ingredients.

Heat a layer of olive oil in a pan. Cook the with schnitzels in the oil until golden on both sides until golden all over. Season with sea salt.

To serve add the schnitzel to a plate. Add the lettuce halves and spoon over the dill dressing. Garnish with herbs and shallots, finish with a cheek of lemon.

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Chickpea Lentil Salad with Herb Dressing

Chickpea Lentil Salad with Herb Dressing

Recipe by Michael Weldon

Dietaries:

Serves: 4

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients

Salad

2 tins chickpeas, drained

1 tin lentils, drained

1 cup of quinoa, boiled then refreshed in cold water

3 spring onion sliced thinly

¼ cup currants

¼ cup dried cranberries

¼ cup slithered almond, roasted

¼ cup pumpkin seeds, roasted

½ bunch mint, leaves picked

½ bunch parsley. Leaves picked

½ bunch coriander, leaves picked

Dressing

½ cup olive oil

½ cup red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon  honey

½ bunch mint, chopped finely

½ bunch parsley, chopped fine

½ coriander chopped finely

Sea salt

METHOD

In a bowl mix together the salad ingredients and toss together.

In a bowl mix the dressing together with a whisk.

Dress the salad with the dressing and serve.

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Summery Panzanella Salad

Summery Panzanella Salad

Recipe by Magdalena Roze

Ingredients

200 grams stale sourdough, cubed

Olive oil

1 garlic clove,

Handful of rocket

2 nectarines, sliced into wedges

2 heirloom tomatoes, sliced

6 fresh figs, halved

8 slices prosciutto

1 fresh mozzarella ball

1/4 cup basil leaves, chopped

1/4 cup mint leaves, chopped

Dressing

1/4 cup olive oil

3 tablespoons balsamic

1 tablespoon honey

Sea salt and pepper to season

METHOD

Drizzle olive oil into a medium - high heat pan and add the stale bread cubes with a generous pinch of salt and pepper. Let them fry for 1–2 minutes without moving so they colour, then toss to brown evenly. Add more oil if they look dry. This should take 5–10 minutes. Near the end, crush in a clove of garlic and toss. Once golden and crunchy, remove from heat and transfer to a bowl to cool slightly.

Arrange the rocket on a large platter, then add the tomatoes, nectarines, prosciutto, figs and mozzarella. Scatter over the torn mint and basil, then add two-thirds of the bread.

In a small bowl, whisk together olive oil, balsamic and honey and drizzle over the salad. Top with the remaining bread cubes and serve.

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Cabbage Skewers with Soy Curry Emulsion

Cabbage Skewers with Soy Curry Emulsion

Recipe by Louis Tikaram and Colin Barclay 

Ingredients

Cabbage, sliced

Sea Salt

Extra Virgin Olive Oil

Soy Milk

1 teaspoon Japanese curry

Pinch of sugar

Chives, chopped

Lime, to serve

METHOD

Start with a whole or half cabbage. Slice away some of the core, then cut the cabbage into pieces large enough to thread onto skewers.

Season the cabbage lightly with salt. Blanch in boiling water for 3 minutes, then transfer to a bowl of cold water to stop the cooking. Drain well.

Place the cabbage in a bowl and season with sea salt and extra virgin olive oil, tossing to coat.

Thread the cabbage onto skewers, stacking pieces of different sizes so they hold firmly.

Heat a pan or grill until hot. Add the cabbage skewers and cook, turning occasionally, until nicely caramelised and slightly charred.

Emulsion

In a blender cup, combine soy milk (use twice as much soy milk as oil), a teaspoon of Japanese curry, and a pinch of sugar. Blend until smooth, then add chopped chives and stir through.

Remove the skewers from the heat once browned to your liking. Spoon the dressing over the top, finish with a drizzle of olive oil, a pinch of salt, and a squeeze of lime. Serve.

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Lamb Shakshuka

Lamb Shakshuka

Recipe by Michael Weldon

Ingredients

Extra Virgin Olive Oil

Lamb mince

Onion (chopped)

Garlic (chopped)

Spice mix

Cinnamon, ground paprika, cumin, chilli flakes

Passata

Diced red capsicum

Chilli

To serve

Marinated feta

Pickled chilli

METHOD

Heat a pan over high heat and add a drizzle of extra virgin olive oil.

Add the lamb mince, pressing it down flat. Let it sizzle and caramelise before breaking it up with a utensil.

Add the chopped onion and garlic with a pinch of salt. Cook until the onion softens and the lamb is well browned.

Stir in the spices: cinnamon, ground paprika, cumin, and chilli flakes (if using). Cook for 1–2 minutes until fragrant.

Pour in the passata, season with a pinch of salt, and stir to combine. Simmer for about 10 minutes, until the meat is cooked through and the sauce thickens.

Add the diced red capsicum and chilli. Make small wells in the mixture, crack an egg into each, and reduce the heat to medium.

Cover and cook for 8–10 minutes, or until the eggs are just set.

Serve topped with pickled chilli and marinated feta. Enjoy!

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Grilled Butter Chicken Drumsticks with Chilli Lime Mayo

Grilled Butter Chicken Drumsticks with Chilli Lime Mayo

Recipe by Louis Tikaram

Ingredients

6 x Chicken Drumsticks

1 tablespoon Oil

2 tablespoon Coriander leaves

4 Lemon wedges

½  red onion sliced

For Marinade

1/3 cup Greek Yogurt

1 cup Patak’s butter chicken simmer sauce

1 tablespoon Lemon juice

1 tablespoon salt

For pickle lime mayo

2 tablespoons Patak’s lime pickle

1 cup Kewpie mayo

METHOD

Cut 3 to 4 slits on the thick part of each drumstick to ensure they cook evenly and to help the marinate penetrate the flesh.

In a large bowl, mix all ingredients for the marinade

Add the chicken to the marinade. Coat chicken drumsticks well with the marinade and let them rest for 30 minutes in the refrigerator or even better refrigerate and marinade for up to 24 hours.

Add lime pickle and Kewpie mayo to a mixing bowl and stir well to combine, set aside till serving.

Light you BBQ or heat a heavy based grill pan and oil the grill/bars then cook the chicken low and slow for around 20 minutes to ensure the chicken is completely cooked.

Remove the butter chicken to a serving plate. Garnish with chopped coriander, lemon wedges, sliced onion salad, and serve with pickled lime mayo.

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Sweet Potato Colcannon

Sweet Potato Colcannon

Recipe by Courtney Roulston

Dietaries: vegetarian, meat free, gluten free

Serves: 4 as a side

Prep Time: 10 minutes

Cooking Time: 20 minutes

Ingredients

2 large, sweet potatoes, washed, skin on

Sea salt and black pepper to taste

75g butter

2 spring onions, sliced

½ bunch cavolo Nero/Tuscan kale leaves, stalks removed, chopped

½ cup flat leaf parsley, roughly chopped

2/3 cup full fat milk

Method:

Cut the sweet potatoes into large cubes then place into a pot and cover with cold water. Add in a pinch of salt and bring the mixture up to a simmer. Cook for 10-12 minutes, or until the sweet potato is soft. Drain well and set aside.

While the potatoes are cooking, heat half the butter in a frying pan over a medium heat. Add in the spring onions and Tuscan kale and cook for 2 minutes, or until wilted.

Smash the sweet potato flesh so it is a rough mash then stir through the spring onion mixture, a pinch of salt, black pepper, parsley and milk until combined.

Heat the remaining butter until it turns nutty brown. Place the sweet potato mixture into a serving bowl then spoon over the brown butter before serving.

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Cauliflower with Garlic & Yoghurt Sauce

Cauliflower with Garlic & Yoghurt Sauce

Recipe by Louis Tikaram

Ingredients

1 head of cauliflower

2 tablespoons fresh lemon juice

1 tablespoon white wine vinegar

1½ teaspoons honey

1 teaspoon minced garlic

½ cup Jalna Greek yogurt

⅓ cup extra virgin olive oil + extra for roasting

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 bunch fresh chopped dill

Chilli flakes to serve

METHOD

Preheat the oven to 220 degrees

Wash and cut cauliflower into evenly sized small florets and drizzle them with three to four tablespoons olive oil (be generous as this will help caramelize in the oven), season with salt and pepper.

Spread on a lined baking try and don't overcrowd the tray or the florets won't brown.

Roast cauliflower until they are browned and caramelized, about 20 minutes.

Allow to cool while you make the dressing.

Combine all the dressing ingredients in a bowl and whisk to combine.

When the cauliflower is ready to serve combine with the dressing in a large bowl and toss well, serve the cauliflower and finish with some chilli flakes for some kick, some extra herbs or lemon zest.

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Guacamole with Pineapple Salsa

Guacamole with Pineapple Salsa

Recipe by Magdalena Roze

Ingredients:

2 ripe avocados, diced
1 ripe tomato, diced
1/4 red onion, finely diced

Handful coriander, enough to fill 1/3 cup, finely chopped

Juice of 1/2 lime

Salt & pepper

Salsa:

1/2 cup diced pineapple

1/2 cup corn kernels

1 tomato, diced

1/4 red onion, finely diced

Chopped coriander

Juice of 1/2 lime

Splash of maple syrup

2 tablespoons olive oil

Salt and pepper

Corn chips to serve.

Method:

Place all the ingredients in a bowl and mix until combined, mashing at times to incorporate the avocado. The texture that I aim for is one where there are still a few small chunks of avocado.

Taste and season with salt and pepper. Add more lime juice if needed.

To make salsa, combine all ingredients in a bowl. Serve in a separate bowl or spoon over the guac.

I like to serve it at room temperature as I feel this gives the best flavour!

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Miso Oats

Miso Oats

Recipe by Michael Weldon

Dietaries:

Serves: 4

Prep Time: 10 mins

Cook Time: 15 mins

Ingredients

Miso Soy oats

2 cups chicken stock

2 tablespoons miso

1 tablespoons soy sauce

1 cup of rolled oats

3 spring onions, sliced thinly

1 teaspoon sesame oil

Garnish

Pickled ginger

Spring onion

Sesame seeds

Sushi seasoning

METHOD

In a saucepan add the stock, miso and soy, bring to simmer and whisk until combined.

Add in the oats and mix, then cook out until the oats are tender.  Remove from the heat and add in the spring onion and stir through.

Serve the oats in a bowl. Top with the chicken and finish with pickled ginger, spring onion and sesame seeds.

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Spelt Pasta Salad with Charred Peaches & Almonds

Spelt Pasta Salad with Charred Peaches & Almonds

Recipe by Magdalena Roze

Serves 4

Ingredients

250 g spelt pasta spirals (fusilli)

60 ml (¼ cup) balsamic vinegar

1 tablespoon honey

2 large, ripe peaches, stones removed, cut into 8 wedges, 1 tablespoon olive oil,

260 g (1 cup) pesto

160 g cherry tomatoes, halved, 2 small zucchinis, sliced into ribbons (using veg peeler or mandolin)

150 g goat’s feta, crumbled

¼ cup basil leaves, torn

Sea salt and freshly ground black pepper

METHOD

Cook the pasta according to the packet instructions until al dente.

Place the balsamic vinegar and honey in a small bowl and stir until combined. Add the peach wedges and gently toss until evenly coated.

Optional: Heat the oil on a chargrill pan over medium heat. Add the peach wedges and grill for about 2 minutes on each side until charred. Set aside. Otherwise use peach pieces fresh!

When the pasta is ready, drain and stir through the pesto until evenly coated. Toss through the cherry tomatoes and zucchini ribbons and sprinkle the crumbled feta on top. Add the peach, scatter over the basil leaves and season with salt and pepper to taste. Enjoy immediately or refrigerate until you’re ready to serve.

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Mushroom & Chestnut Wonton Dumplings

Mushroom & Chestnut Wonton Dumplings with Dumpling Sauce

Recipe by Louis Tikaram and Colin Barclay (Light Years/Arcade Agency)

Ingredients

Wonton Filling

Red onion, finely diced

Garlic, finely chopped

Fresh ginger, sliced into fine matchsticks

Mixed mushrooms (your choice), finely chopped

Cooked chestnuts, diced

Neutral oil (for cooking)

Salt, to taste

Wrappers

Egg wonton wrappers

(Use flour-only wrappers for a vegan version)

Dumpling Sauce

Garlic, finely chopped

Sesame seeds

Sesame oil

Chinese black vinegar

Soy sauce

METHOD

Prepare the Filling

Heat a pan over medium heat with a small amount of oil.

Add the red onion and cook gently until soft and translucent.

Add the garlic and ginger and cook slowly, allowing them to soften and become fragrant without browning.

Add the mushrooms and cook until all moisture has evaporated and the mixture is well reduced. 

Stir through the diced chestnuts and season lightly with salt.

Remove from heat and allow the filling to cool completely.

(For best results, chill in the fridge before filling the wontons.)

Make the Dumpling Sauce

In a small pan, gently cook the garlic in a little oil until fragrant. 

Add the sesame seeds and toast lightly.

Stir in the sesame oil, black vinegar, and soy sauce.

Remove from heat and set aside.

Assemble the Wontons

Place a spoonful of the cooled mushroom and chestnut filling into the centre of each wrapper.

Fold into a triangle, then bring the corners together and pinch to form a “money bag” shape.

Ensure all seams are well sealed.

Cook the Dumplings

Bring a pot of water to a gentle boil.

Add the wontons and cook for 2–3 minutes, or until they float and the wrappers are tender.

Drain well.

 Serve

Serve the mushroom and chestnut wontons warm, generously dressed with the dumpling sauce.

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Chinese Long Soup

Chinese Long Soup

Recipe by Louis Tikaram

Ingredients

1 ½ tablespoons vegetable oil

2 cups cabbage, shredded

4 shiitake mushrooms, sliced

150 grams pork fillet, cut into thin strips

1 small knob fresh grated ginger

1 litre chicken broth

2 tablespoons soy sauce

1 bunch fresh green onions, chopped

1 pack fresh thin Chinese egg noodles

METHOD

Heat oil in a large deep frypan over medium-high heat then add pork and stir-fry until pork is just cooked, add the ginger and continue to cook for a minute, toss in the shiitake mushrooms and cabbage continue to toss and cook for a further 3 to 4 minutes.

Add chicken broth and soy sauce to the frypan, bring to a boil then reduce heat to low simmer for 10 minutes, stirring occasionally.

While the brother is simmering in a separate pot of boiling water cook the egg noodles for 2 minutes stirring to separate then strain.

Add the cooked noodles and chopped green onions to the broth, give them a quick stir, test the seasoning and serve straight away so the noodles don’t overcook.

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Yoghurt Ranch Dressing

Yoghurt Ranch Dressing

Recipe by Magdalena Roze

Ingredients

3/4 Cup Jalna Greek Yoghurt

1-2 tablespoons milk or water to loosen

1 small garlic clove, crushed or finely grated

1 tablespoon lemon juice

1 tablespoon chopped chives

1 tablespoon chopped dill

1 tablespoon chopped parsley

1 tablespoon parmesan

1/2 teaspoon dried onion powder

Salt and cracked pepper

METHOD

Add all ingredients to a bowl and mix until well combined. Serve with crudités or drizzle over cos salad.

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Spicy Balinese Vegetable & Coconut Salad

Spicy Balinese Vegetable & Coconut Salad

Recipe by Courtney Roulston

Dietaries – Vegetarian, vegan, gluten-free
Serves – 4 as a side
Prep Time – 15 mins
Cooking Time – 15 mins

Ingredients

• 2 bunches snake beans

  1 large carrot, peeled, julienned

  3 cups fresh bean sprouts

  1 bunch English spinach, washed, roughly chopped

  3 tbsp coconut oil or Squeaky Gate extra virgin olive oil

  2 cloves garlic, sliced

  2 shallots, peeled, sliced

  2 long red chillies

  1 cup freshly grated coconut

  2 tbsp lime juice

  2 tsp brown sugar

  Sea salt

  Black pepper

  1/4 cup roasted peanuts, roughly chopped

Method

• Bring a wok of salted water to a gentle boil. Blanch the snake beans and carrot for 2 minutes, then remove and refresh in a sieve dunked into a bowl of iced water. Set aside on a clean tea towel to completely drain and dry. Blanch the bean sprouts and spinach for 40 seconds, then refresh, drain, and set aside to dry.

  Heat the oil over medium heat and add the sliced garlic, shallots, and chillies. Cook for 2-3 minutes, or until softened. Place the chilli mixture into a mortar along with the lime juice, brown sugar, and a pinch of salt and pepper. Grind the dressing into a loose paste.

  Place the blanched vegetables into a large mixing bowl along with the freshly grated coconut and pour over the dressing. Toss well so everything is coated evenly in the dressing.

  Transfer the salad to a serving platter and garnish with roasted peanuts. Serve with extra lime wedges.

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