Kangaroo Burger with Wattleseed Pickled Cauliflower

Kangaroo Burger with Wattleseed Pickled Cauliflower

Recipe by Nornie Bero and Michael Weldon

Ingredients

Wattleseed Cauliflower Pickle

• 1 small cauliflower, cut into small florets

• 1 onion, diced

• 1 tsp whole Pepper berry

• 1 tsp whole Wattleseed

• ½ tsp ground Wattleseed

• 1 tsp mustard powder

• 1 tsp Keen’s curry powder

• ½ tsp cayenne pepper

• ½ cup soft brown sugar

• 1 tsp ground turmeric

• 2 cups apple-cider vinegar

• ¼ cup cornflour (cornstarch)

Roo Burger

• 500g kangaroo mince

• ¼ cup plain yoghurt

• 1 cup panko crumbs

• 1 tablespoon ground bush tomatoes

• 1 onion, grated

• 1 tbsp crushed garlic

• 2 tbsp Worcestershire sauce

• 1 tablespoon Pepper berry

• Good pinch of salt

Yoghurt Sauce

• 1 cup yoghurt

• Juice of 1 lemon

• 2 tbsp extra virgin olive oil

• ½ tsp sea salt

Assembly

• ¼ baby cos lettuce leaves

• Toasted burger buns

METHOD

To make the Wattleseed Cauliflower Pickle

1. Add cauliflower and diced onion to a pot.

2. Add Pepper berry, whole Wattleseed, mustard powder, curry powder, cayenne, turmeric, brown sugar, and apple-cider vinegar.

3. Bring to a simmer and cook 10–12 minutes until cauliflower softens slightly.

4. Mix cornflour with a splash of cold water to make a slurry.

5. Stir into the pot and cook 2–3 minutes until thickened.

6. Fold in the ground Wattleseed.

7. Cool completely — pickle will thicken as it chills.

To make the Roo Patties

1. Combine Roo mince, yoghurt, panko, bush tomatoes, grated onion, garlic, Worcestershire, Pepper berry, and salt.

2. Mix gently until just combined — don’t overwork Roo.

3. Shape into 4 large patties.

4. Chill for 20 minutes to firm up.

5. Pan-fry or grill over medium-high heat 4–5 minutes each side until nicely browned but still tender.

To make the Yoghurt Sauce

1. Whisk yoghurt, lemon juice, olive oil, and salt until smooth.

2. Chill until serving.

Assemble the Burgers

1. Toast buns lightly.

2. Spoon yoghurt sauce onto the base.

3. Add crisp baby cos.

4. Place Roo patty on top.

5. Add a generous pile of Wattleseed cauliflower pickle — the star of the show.

6. Top bun on, press gently.

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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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Herb & Chilli Labneh

Herb & Chilli Labneh

Recipe by Michael Weldon

Ingredients
Jalna Greek Biodynamic Yoghurt
Herbs of choice: parsley, dill, basil

To serve
Fried sourdough bread
Chilli crisp oil (optional)

METHOD

Drain the Jalna Greek yoghurt through a clean cloth (or chux) until thickened to a labneh consistency.

Transfer to a mixing bowl and season with sea salt and a drizzle of extra virgin olive oil.

Finely chop the parsley, dill and basil, then add to the yoghurt and mix well to combine.

Spoon a generous dollop onto a serving plate. Finish with chilli crisp if desired for a gentle heat.

Serve with fried sourdough bread.

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Grilled Corn, Preserved Lemon Herb Butter

Grilled Corn, Preserved Lemon Herb Butter

Recipe by Magdalena Roze and Darren Robertson

Ingredients

Corn on the cob

Preserved lemon

Garlic

Fresh herbs (chives, parsley)

Lemon

Extra virgin olive oil

Sea salt

Pecorino (optional)

Chilli flakes (optional)

Method

Boil the corn in salted water for 4–5 minutes, then drain.

Preserved Lemon Herb Butter
Finely slice the preserved lemon. Grate the garlic and lemon zest and finely chop the chives and parsley. Combine to form the butter mixture.

Heat a hot, dry pan or grill. Add the corn, drizzle with olive oil, and cook until lightly charred and golden, turning as needed. Season with salt.

Add the preserved lemon butter to the hot pan and turn the corn to coat evenly.

Squeeze over a little fresh lemon juice to stop the cooking and brighten the flavour.

Transfer the corn to a plate and spoon over any remaining butter from the pan. Finish with grated pecorino, extra chives and chilli flakes if desired.

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Almond Tarator with Roast Chicken Jus

Almond Tarator with Roast Chicken Jus

Recipe by Michael Weldon

Ingredients
1 chicken
1 x 500g pouch chicken stock
2 leeks
500g almond meal
1 x apple cider vinegar
1 x dill
2 x lemon
Olive oil
Sea salt

METHOD

In a large bowl, soak the almonds in boiling water for 2-3 hours.

Drain and place almonds in a high-speed blender. Add in 1 cup of olive oil, 1/2 cup of water, and spinach with sea salt. Blend until smooth. Once smooth add a splash of apple cider vinegar and salt to taste.

Serve with roast meats and vegetables. Or as a dip.

Can add the roasting chicken element to make this longer if needed.

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Petite Blueberry and Lemon Tarts

Petite Blueberry and Lemon Tarts

Recipe by Courtney Roulston

Dietaries:

Serves:  Makes 12

Prep Time: 15 minutes

Cooking Time:

Ingredients

1 x Pack (12) Coles Petite Tart Shells

100g mascarpone cheese

2/3 cup store bought lemon curd

1 tablespoon honey

1 teaspoon fresh thyme, leaves picked

METHOD 

Place the tart shells onto a clean board then spoon in a 1 teaspoon of the lemon curd into the base of the shells.

Top with a teaspoon of the mascarpone cheese so the cases are full.

Slice 1/3 of the blueberries in half horizontally then arrange a mixture of whole and sliced blueberries on top of the tarts.

Drizzle with a little honey and scatter with thyme sprigs before serving. 

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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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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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Potato Croquettes with Spiced Jalna Yoghurt

Potato Croquettes with Spiced Jalna Yoghurt

Ingredients

• 250 gm potatoes

  500 gm grated zucchini

  1 long red chilli, finely chopped

  4 green shallots, finely chopped

  ½ cup rice flour

  1 tsp sea salt

  Olive oil, for frying

  4 sun-dried tomatoes

  ½ tsp smoked paprika

  A pinch of chilli powder

  1 clove garlic finely chopped.

  ½ cup Jalna Greek yoghurt

  1 pinch sea salt

  1 lemon

Method

• Place potatoes in a small saucepan, cover with water and bring to the boil. Cook for 20 minutes until soft then drain, return to the pan and coarsely mash.

  Meanwhile, place tomatoes in a small bowl and cover with boiling water. Set aside to soften for around 10 min, then drain and finely chop. In a mixing bowl fold in paprika, chilli, garlic and Greek yoghurt, Season to taste.

  Place grated zucchini in a clean tea towel or chux and squeeze over a bowl to remove excess moisture. Transfer zucchini to a large bowl with chilli, cooked potato, green shallot and rice flour. Season to taste and mix well to combine.

  Heat 2cm of oil in a large frying pan over high heat. Shape ¼-cup measures of the potato mixture into mini footballs to make 12 in total. Fry, in batches, until golden and crisp around 6 min. Remove with a slotted spoon and drain.

  Serve croquettes with yoghurt and lemon wedges for squeezing.

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BBQ Zucchini & Eggplant Rice Salad

BBQ Zucchini & Eggplant Rice Salad

Recipe by Courtney Roulston

Dietaries – Gluten-free, meat-free
Serves – 4
Prep Time – 15 mins
Cooking Time – 20 mins

Ingredients

• 1 cup basmati rice

  2 kaffir lime leaves

  3 green zucchinis, halved lengthways

  4 Japanese long eggplants (or 2 small round purple eggplants), cut into quarters

  4 tbsp Squeaky Gate extra virgin olive oil

  2 long red chillies

  2 cloves garlic, skins left on

  Sea salt

  Black pepper

  ½ cup each of mint, coriander, and Thai basil leaves, torn

  1/3 cup shredded coconut

  Dressing

  1 tbsp brown sugar

  2 tbsp fish sauce

  Juice of 1 lemon

Method

• Place the rice into a pot with 2 cups of water and 1 kaffir lime leaf. Bring it to a simmer and cook until the water has been absorbed. Cover with a lid, turn the heat down to very low, and leave it to steam for 10 minutes. Once cooked, remove the lime leaf, fluff the rice with a fork, and set it aside to cool slightly.

  Meanwhile, heat a grill plate over medium heat. Toss the zucchini, eggplant, chillies, and garlic with half of the oil and season with salt. Grill the vegetables for 10 minutes, turning occasionally, until the zucchinis are charred and the chilli and garlic are tender. Remove them and set aside on a tray.

  Finely chop the charred chilli and mash the garlic into a paste. Mix in the sugar, fish sauce, lemon juice, and remaining oil to create a fragrant dressing.

  Chop the zucchini and eggplant into rough chunks.

  Spread the rice onto a serving platter and top it with the grilled vegetables, torn herbs, and toasted coconut. Finely slice the remaining kaffir lime leaf, then sprinkle it over the salad and drizzle with the dressing. Serve warm.

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