Asparagus Pesto

Asparagus Pesto

Recipe by Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 2 bunches of asparagus, woody ends snapped off

• 100 g parmesan cheese, grated

• 2 large handfuls of spinach leaves

• 1 large handful of mixed soft herbs

• (such as basil, parsley, chervil)

• 4 garlic cloves

• 80 g pine nuts (or substitute with pepitas or sunflower seeds), toasted

• zest of 1 lemon

• ¾ cup Squeaky Gate extra virgin olive oil

• ¼ tsp salt, to taste

• ¼ tsp pepper, to taste

Method

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

• Fill the saucepan with water and bring to the boil. Blanch the asparagus for 1 minute, then drain and set aside to cool.

• Roughly chop the asparagus and place in the bowl of the food processor.

• Add the parmesan, spinach and herbs, then process until finely chopped.

• Add the garlic to the food processor along with the toasted pine nuts and lemon zest.

• Process until you have a rough paste.

• With the motor running, slowly add the olive oil.

• Season to taste with the salt and pepper.

• Scrape the pesto into the serving bowl and serve.

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No-Fuss No-Butter Chicken

No-Fuss No-Butter Chicken

Recipe by Sarah Todd

Ingredients

• 1 onion, roughly chopped

• 300 g tomato, quartered

• 4 garlic cloves, chopped

• 3 tsp coriander powder

• 1 tsp chilli powder

• 1 tsp salt

• 1 tsp blended chilli paste

• 1 cup cashews

• ½ cup milk

• 500g chicken thigh, 3cm dice

• 200ml Bulla cooking cream

Method

• Add onion into a pan until they soften. Add tomato, garlic, coriander powder, chilli powder, salt, chopped chillies, cashews and milk and place in a pot with the lid on and cook for 45 minutes until soft and fragrant.

  Tip: to quicken the process you could do this step in a pressure cooker and cook for 20 minutes.

• Once ready, blend in a blender until smooth and creamy. You may need to do this in a couple of batches.

• Place into a pot on the stove on medium heat and pour in the mixture and add chicken and cook for a further 20 minutes. Add cream and stir through and serve with grilled roti and salad.

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Lamington Breakfast Porridge

Lamington Breakfast Porridge

Recipe by Courtney Roulston

Ingredients

• 2 cups cooked brown rice

• 1 cup cooked quinoa seed

• 1 cup almond milk

• 1 cup coconut milk

• 1 stick cinnamon

• 1 vanilla bean

• 2 tbsp honey or maple syrup

• 80g dark 70% chocolate

• ½ cup shaved coconut

• 1 cup raspberries

• 1 heaped teaspoon chia seeds

• Raco saucepan

Method

• Place the rice, quinoa, almond milk, coconut milk, cinnamon stick and vanilla bean into a saucepan over a medium heat. Bring up to the boil, then reduce the heat to a simmer. Cook, stirring occasionally for 15-20 minutes, or until the rice has broken down into a porridge consistency.

• Stir in 1 tablespoon of the maple or honey and a pinch of sea salt.

• Meanwhile place the raspberries into a bowl and crush with the back of a fork. Mix the chia seeds with ¼ cup water and stir until it looks like a gel. Stir the chia seed mixture and the remaining maple syrup into the raspberries until it looks like jam.

• Break the chocolate into pieces and gently fold them through the rice porridge. Place porridge into serving bowls and top with raspberry jam and toasted coconut before serving.

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Broccoli Bruschetta

Broccoli Bruschetta

Recipe by Courtney Roulston

Ingredients

• 6 slices sourdough bread, toasted on a grill pan

• 1 large ripe hass avocado, peeled & seeded

• 1 lemon

• 4 tbsp Squeaky Gate extra virgin olive oil

• 3 cups broccoli florets, finely chopped

• 1 long red chili, finely chopped

vegan pesto

• 1/4 cup pepita seeds plus extra to serve

• 1 cup basil leaves

• 1/2 cup mint, leaves picked, plus a few extra to garnish

• 1 small clove garlic, peeled

  1 tbsp nutritional yeast

Method

• Place the avocado flesh into a bowl with a squeeze of lemon and using a fork, mash together with a small pinch of salt.

• Heat 1 tablespoon of extra virgin olive oil over a high heat in a medium frying pan and cook the broccoli for 2 minutes, or until tender and slightly charred.

• Place all the pesto ingredients into a blender along with remaining oil and a squeeze of lemon and a pinch of salt. Blitz until you have a bright green pest-You can make it as smooth or chunky as you like.

• Mix the pesto through the broccoli. Spread the avocado onto the base of the toast and top with the broccoli mixture and chopped chilli. Garnish with extra crushed pepita seeds and slice each bruschetta into 2 or 3 fingers. Drizzle with a little extra oil and picked mint leaves.

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Yoghurt Crème Brulee, infused with Roasted Vanilla, Cinnamon and Honey

Yoghurt Crème Brulee, infused with Roasted Vanilla, Cinnamon and Honey

Recipe by Sarah Todd

Ingredients

• 1 vanilla pod

• 150g honey

• 1 tsp cinnamon

• 250g Jalna yoghurt

• 2 eggs, lightly beaten

to serve

• 2 tbsp demerara sugar

• shortbread

Method

• Heat the oven to 180C. Split the vanilla pod, scrape out and reserve the seeds, and put the pod on a baking tray. Roast until dried and brittle, about 15 mins, remove from the oven and leave to cool.

• Pour the honey into a saucepan and gently heat until it starts to caramelise. Pour in the yoghurt and reserved vanilla seeds, return to the boil and whisk to dissolve the honey. Remove from the heat and set aside to infuse for 20 mins. Crush the roasted vanilla pod into a fine powder using a mortar and pestle, then stir through the honey mixture.

• Return the mixture to the heat and bring to the boil. Whisk, then remove from the heat and gradually pour the mixture over the egg, whisking constantly. Return the mixture to the pan and cook over a low heat, stirring constantly, until it reaches 86C on a cooking thermometer or has thickened to a smooth custard. Pass the custard through a fine sieve and leave to cool slightly. Pour into a blender and blitz for 30 seconds or until smooth. Strain into a small dish, then put in the fridge to chill overnight or until cool.

• Sprinkle over the sugar and caramelise with a kitchen blowtorch, then serve with the shortbread on the side.

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Crumbed Lamb Chops with Tomato and Caper Sauce

Crumbed Lamb Chops with Tomato and Caper Sauce

Recipe by Michael Weldon

Ingredients

• 12 lamb cutlets, beaten flat with a meat mallet or rolling pin

• 200g Coles Plain flour

• 6 eggs

• 250g panko bread crumbs

• 1/2 tsp Coles chilli flakes

• 1/4 cup parmesan grated

• 5 thyme sprigs, leaves picked

• sea salt

• Squeaky Gate extra virgin olive oil

• large Raco frypan

tomato and caper dipping sauce

• 1 small brown onion, diced

• 1 garlic clove, minced

• 2tbs balsamic vinegar

• 1tbs Coles brown sugar

• 1/4 tsp Coles chilli flakes

• 400g Coles diced canned tomatoes

• 1/4 cup capers

• sea salt

• Squeaky Gate extra virgin olive oil

• small Raco saucepan

Method

• in a bowl mix together the bread crumbs, chilli flakes, parmesan and thyme with a pinch of salt. In another bowl whisk the eggs and in the third bowl, add the flour.

• To coat the cutlets, start by coating with the flour, then with the eggs and finally with the bread crumbs. Ensure to press the bread crumbs on well. Repeat until all the cutlets are coated.

• In a small saucepan cook the onion in a drizzle of oil until it begins to caramelize. Add the garlic and cook for a minute. Add the vinegar and sugar, cook until the sugar melts and the vinegar reduces. Add the chilli flakes, tomatoes, capers and a pinch of salt. Bring to a boil and simmer for 5 minutes until the sauce thickens. Remove from the heat and allow to cool.

• Fill the bottom of a fry pan with oil and place over a medium high heat. Once hot, cook the cutlets a few at a time. Cook until the crumb is golden and crispy and the meat is just cooked. Drain cooked cutlets on a paper towel and season with salt.

• Serve with the tomato and caper sauce on the side and a light green salad.

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Summer Chop Salad

Summer Chop Salad

Recipe by Michael Weldon

Ingredients

• ½ Iceberg lettuce

• 1 radicchio

• 1 punnet multi-colour cherry tomatoes

• 1 red onion

• 1 tub cherry bocconcini

• 1 cucumber, seeds removed

• 6-8 pickled chillies, jalapenos or pepperoncini

• ½ avocado

• ½ bunch basil

• sliced black olives, plus extra for garnish

• 1 corn tortilla, diced and roasted till crisp, plus extra for garnish

anchovy dressing

• ½ olive oil

• ¼ lemon juice

• 5 anchovy fillets

• ¼ tsp black pepper

Method

• In a jug combine the dressing ingredients and blend with a stick blender until smooth.

• Chop all the salad ingredients into similar sized pieces. It’s important to chop the ingredients but still keep some texture. Combine in a large mixing bowl with the back olive and tortilla, mix all the ingredients

• Dress the salad and gently mix together to coat the salad in the dressing.

• Garnish with the extra tortillas and olives.

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Pasta and Chickpeas (Pasta E Ceci)

Pasta and Chickpeas (Pasta E Ceci)

Recipe by Courtney Roulston

Ingredients

• 3 tbsp Squeaky Gate extra virgin olive oil, plus extra to serve

• 1 brown onion, diced

• 4 cloves garlic, crushed

• sea salt and cracked black pepper to serve

• 350g San Remo risoni Pasta

• 2 tbsp tomato paste

• 2 tbsp fresh thyme, chopped

• 1 tsp dried chilli flakes

• 4 cups vegetable stock

• 1 x 400g can crushed tomatoes

• 1 x 400g can chickpeas, drained

• ½ cup flat leaf parsley, chopped

• ½ cup parmesan, grated from a block

• ¼ cup fresh basil leaves to serve

Method

• Heat a large non-stick frying pan over a medium/high heat and add in the onion and garlic. Cook for 2-3 minutes, or until fragrant then season and add in the rissoni and tomato paste and stir for 1 minute to coat the pasta in some of the oil.

• Add in the thyme, chilli flakes, stock and tomatoes. Bring up to a simmer, and cook, stirring every few minutes so the rissoni does not stick. Cook for 20-25 minutes, or until the pasta is al dente and the sauce has been absorbed.

• Stir through the parsley and half the parmesan.

• Ladle into serving bowls and grate over some extra parmesan, black pepper, extra virgin olive oil and a few basil leaves

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Courtneys Fried Chicken Burger

Courtneys Fried Chicken Burger

Recipe by Courtney Roulston

Ingredients

• 4 Coles brioche burger buns, sliced, toasted

buttermilk chicken

• 4 x Coles chicken thighs, flattened 1cm thick

• 300ml buttermilk for soaking

• 1.5 cups plain flour

• 1 tsp each salt and black pepper

• 1 tsp dried oregano

• 1 tsp garlic powder

• 2 cups Squeaky Gate extra virgin olive oil for frying

special sauce

• 3 heaped tbsp whole egg mayonnaise

• 2 tsp american mustard

• ½ small white onion, grated

• 1 tbsp gherkin relish

• ½ tsp sweet paprika

to serve

• 1 cup iceberg lettuce, finely shredded

• 4 dill pickles, sliced

Method

• Place the chicken thighs into a bowl and cover with the buttermilk and a pinch of sea salt. Refrigerate and leave to soak for 3-4 hours, or can be left overnight.

• Mix the special sauce ingredients together in a bowl and set aside.

• Mix the flour, salt, pepper, oregano, and garlic powder in a bowl.

• Drain the chicken from the buttermilk and coat generously in the flour mixture. Leave the chicken at room temperature on a tray for 10-15 minutes for the flour mixture to become slightly wet.

• Heat oil to 160 degrees C in a frying pan. Cook the chicken for 3 minutes each side, or until golden and crisp. Drain on kitchen paper and season with salt.

• Place a spoon of the special sauce onto the base of toasted buns. Top with the lettuce, pickles, fried chicken and a little extra sauce. Serve warm.

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Broccoli and Lentil Salad with Tonnato Sauce

Broccoli and Lentil Salad with Tonnato Sauce

Recipe by Courtney Roulston

Ingredients

• 2 heads broccoli, cut into cutlets lengthways

• 2 tbsp Squeaky Gate extra virgin olive oil

• sea salt and pepper to taste

lentil Salad

• 1 x 400g can Coles lentils, drained, rinsed

• 2 green spring onions, sliced

• 1/3 cup sunflower seeds, toasted

• 1/3 cup pepita seeds, toasted

• 1/3 cup flat leaf parsley, chopped

• 1/3 cup mint, chopped

• 1 long green chilli

tonnato

• 1 x 90g can tuna in oil

• 1 hard-boiled egg, peeled, roughly chopped

• ¼ cup whole egg mayonnaise

• 2 anchovy fillets in oil, drained

• 2 tsp baby capers

• juice and zest of a lemon

• ¼ cup Squeaky Gate extra virgin olive oil

Method

• Heat a grill pan over a medium/high heat. Drizzle the broccoli in extra virgin olive oil and season with sea salt. Grill the broccoli for 2-3 minutes, each side, or until charred and tender.

• Combine all the lentil salad ingredients in a bowl and mix well.

• Place all the tonnato ingredients into the jug of a stick blender, season and blitz until thick and smooth.

• To serve, place the tonnato sauce onto the base of a serving plater. Top with the grilled broccoli, lentil salad and extra lemon wedges.

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Hot Smoked Salmon with Herb Yoghurt

Hot Smoked Salmon with Herb Yoghurt

Recipe by Michael Weldon

Ingredients

• 4 pieces of salmon

rub

• 1tbs brown sugar

• 1tbs black pepper

• 1tbs sea salt

smoking

• ½ cup wood chips

• 2tbs rice

• 1tbs tea

• 1tbs brown sugar

dill cucumbers

• 2 packs baby cucumbers

• ½ cup apple cider vinegar

• ¼ cup sugar

• ¼ cup water

• 1tsp salt

• ½ bunch of dill, chopped

herb yoghurt

• 1 cup Jalna greek yoghurt, hung for 6 hours

• ½ bunch chives, sliced

• ½ bunch parsley, chopped

• ½ bunch dill. chopped

• 1tbs grain mustard

• ¼ tsp hot sauce

• black pepper

• sea salt

• lemon for serving

Method

• In saucepan bring the apple cider vinegar, sugar, water and a pinch of salt to the boil. Add the cucumbers and dill to a bowl. Once the liquid is boiled pour over the cucumbers and leave on the bench to cool.

• Coat the cut sides of salmon pieces in the rub. Place a wok over the heat and add a piece of foil into the bottom and add the smoking mix to the foil. Heat until the wood chips begin to smoke. Place the salmon on a rack that fits into the wok. Place into the wok and add the lid. Turn the heat down to low and smoke for 8-10 minutes. Once the fish is cooked through remove.

• In a bowl mix together all the herb yoghurt ingredients, add a pinch of salt and black pepper.

• Serve the smoked salmon with pickles and herb yoghurt on the side.

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Blueberry, Lemon & Thyme Clafoutis

Blueberry, Lemon & Thyme Clafoutis

Recipe by Courtney Roulston

Ingredients

• 300g blueberries

• juice & zest of ½ large lemon

• 1 tsp thyme leaves,

• 40g butter, melted, plus extra for greasing

• 1 tbsp regular white sugar, plus extra for sprinkling

• ½ cup plain flour

• ½ cup caster sugar

• sea salt to taste

• 1 tsp vanilla bean paste

• 3 free-range eggs, lightly beaten

• 1 cup full fat milk

Method

• Heat the oven to 180 degrees C (fan forced)

• Place the blueberries, lemon zest , lemon juice and thyme in a bowl.

• Use the back of a spoon to crush ¼ of the blueberries to get some juices out.

• Grease a 24cm round tin or pan with butter. Scatter over the white sugar and shake the tin to coat the butter in the sugar.

• Sift the flour into a large bowl and add the sugar, a pinch of salt and make a well in the center.

• In a separate jug mix together the eggs, vanilla, milk and melted butter. Pour half of the milk mixture into the flour and whisk to make a thick smooth batter. Whisk in the remaining wet mixture, doing this in 2 parts makes for a lump free batter.

• Spread the blueberry mixture onto the base of the prepared tin.

• Pour the batter over the blueberries and give the tin a shake to settle everything.

• Bake in the oven for 30-35 minutes, or until just set with a little wobble in the middle.

• Remove from the oven and sprinkle with a little extra white sugar while still hot. Allow to cool for 10 minutes before serving with double cream or yoghurt.

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Jerk Chicken with Rice and Peas

Jerk Chicken with Rice and Peas

Recipe by Michael Weldon

Ingredients

• 1kg chicken thighs

marinade

• 5 spring onion

• 5 garlic cloves

• 1 habanero chillies

• 1 lime, juice and zest

• 1tbs soy sauce

• 1tbs Coles brown sugar

• 1tbs honey

• 1/2tbs fresh thyme leaves

• 1/2tsp allspice, ground

• 1/2tsp black pepper

• 1/4tsp cinnamon, powder

• 1/4tsp nutmeg, powder

• 2tbs Squeaky Gate extra virgin olive oil

to serve

• sea salt

• green tabasco for serving

• 2 cups white rice, rinsed

• 1tsp coconut oil

• ¼ cup shaved coconut

• 3 cups coconut water

• 1/4tsp Coles chilli flakes

• 1 tin kidney beans

• 1 spring onion, sliced thinly

Method

• In a blender, combine all the marinade ingredients and blend until it becomes a smooth texture.

• Pour the marinade over the chicken and coat all over. Place into the fridge to marinate for 6hr- 12hrs.

• In a pot or a rice cooker; combine the rice, coconut oil, shaved coconut, coconut water. Cook following the back of pack rice cooking instructions. Once cooked fluff with a fork, add the kidney beans, spring onions and a pinch of salt.

• Remove the chicken from the fridge 30mins before you want to cook it. Heat a griddle pan or BBQ until it begins to smoke. Drizzle the chicken with a little olive oil and add to the griddle or BBQ, cook until the outside is charred and dark with the meat just done in the centre. Remove from the heat, season with a pinch of salt and allow to rest for 5 minutes.

• Serve chicken with the rice and a good dash of hot sauce.

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Breakfast Haloumi, Broccolini and Sourdough

Breakfast Haloumi, Broccolini and Sourdough

Recipe by Sarah Todd

Ingredients

• 60ml Squeaky Gate extra virgin olive oil

• 1 lemon, juiced

• 2 bunches broccolini, trimmed and sliced in half lengthways

• 200g packet soft haloumi sliced into rectangles

• 400g can chickpeas, drained and rinsed

• 220g hummus

• 1 loaf of sourdough, sliced

• 1½ tbs Togarashi

Method

• Heat a barbecue or grill plate. Combine oil and lemon juice in a large bowl and season. Split the mixture in 2.

• Add broccolini and haloumi to one bowl and gently toss to coat. Use a pastry brush to brush both sides of the sourdough slices.

• Add chickpeas to the remaining mixture, season and toss to combine.

• Grill broccolini and haloumi for 2 minutes each side or until golden. Grill sourdough for 1 minute each side.

• When you’re ready to serve, smear hummus on the sourdough and divide broccolini and haloumi among plates, scatter with chickpea and togarashi.

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Gado Gado with Crispy Fried Potatoes

Gado Gado with Crispy Fried Potatoes

Recipe by Courtney Roulston

Ingredients

• 4 x medium potatoes, skin on, diced into 1.5cm squares

• 500ml oil for frying

• 200g green beans, trimmed

• 4 x Coles free range eggs

• 2 cups white cabbage, finely sliced

• 2 x large vine-ripened tomatoes, cut into wedges

• 2 lebanese cucumber, sliced

• 150g bean sprouts

• ¼ bunch coriander, leaves picked

• 2 tbsp asian fried shallots to serve

• Deep sided Raco pan

spicy peanut sauce

• 1 large red chili, sliced, plus extra to serve

• 1 cup salted roasted peanuts

• 2 tbsp brown sugar

• 2 tbsp fish sauce

• 1 tbsp fresh lime juice

• 1 tbsp tamarind puree

• 1/3 cup hot water

• small Raco pot

Method

• For the spicy peanut sauce, process the chili, peanuts and sugar to a coarse paste in a small food processor or blender. Add in the fish sauce, lime juice and tamarind. Blend, adding in the water in small amounts until you have a smooth sauce the same consistency as mayonnaise. Add a little extra warm water If the sauce is too thick, or place into a pot over a medium heat and cook, stirring for 3-4 minutes if you have added too much water and it is too thin. Set aside.

• Blanch the green beans in a pot of salted boiling water for 2 minutes. Remove the beans with tongs and set aside. In the same pot of boiling water, cook the eggs for 7 minutes, or until cooked to your liking. Remove the eggs and place into a bowl of chilled water. Peel once cool enough to handle and slice.

• Heat the oil in a deep-sided frying pan over a medium heat. When the oil reaches 170 degrees, carefully slide in the potatoes and cook for 6-8 minutes, or until potatoes are cooked through and golden. Remove from the oil and drain on kitchen paper.

• To serve, place the cabbage, tomatoes, cucumber, bean sprouts, green beans, eggs and fried potatoes onto a large serving platter. Pour over the peanut dressing and garnish with coriander, Asian fried shallots and extra sliced red chili.

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Berry Granita

Berry Granita

Recipe by Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 20 berries, washed

• 2 cups frozen fruit of your choice

• 1 tbsp honey

• 3 cups ice

• 1 small handful of mint

Method

• Put all the ingredients except the mint into the blender and whiz for 30 seconds to 1 minute, or until you are happy with the consistency.

• Pour into cups, decorate with mint leaves, serve and enjoy!

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Indian Doughnuts

Indian Doughnuts

Recipe by Sarah Todd

Ingredients

doughnuts

• ½ cup milk powder

• ¼ cup all-purpose flour

• 1 tbsp semolina

• ¼ tsp baking soda

• 1 tsp lemon juice

• 1 tsp ghee or butter

• ¼ cup milk

• warm oil for frying

• sugar syrup

• 1 cup sugar

• 1 cup water

• 1 tsp cardamom powder

• 1 tbsp lemon juice

to serve

• coconut ice-cream

• slivered pistachios

Method

• Add dry ingredients for doughnuts into a bowl, add in lemon juice and ghee and crumble with fingers, slowly add milk until you form a smooth soft dough. Grease your hands with a little ghee and divide into 8 small balls making sure they have no cracks and place on a baking paper lined tray – very important as they will crack when frying.

• In a pot, heat oil for frying to 180 degrees. Fry 4 at a time until golden brown and drop immediately into hot sugar syrup. Repeat with final 4. Set aside and rest for 2 hours, the balls will double in size.

• Make sugar syrup, add sugar, water and cardamom into a large pot that has a good surface area and cook until sugar has dissolved (2 minutes) add lemon juice and set aside.

• To serve, place 2 doughnuts per plate, a dollop of coconut ice-cream, topped with slivered pistachios.

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Prawn & Bacon Skewers with Mango & Chilli

Prawn & Bacon Skewers with Mango & Chilli

Recipe by Michael Weldon

Ingredients

• 16 green prawns, peeled with tale piece left on.

• 8 bacon rashes, cut in half

• 4 spring onions, cut into 4cm pieces

• 1/2 mango, flesh diced

• ¼ bunch of coriander stem

• 2 garlic cloves

• 1tbs brown sugar

• 1 birdseye chilli

• 1 lime

• sea salt

  Squeaky Gate extra virgin olive oil

• 4 long skewers soaked for 30 mins

Method

• Wrap the prawn in bacon then thread one onto a skewer then add a piece of spring onion then another prawn. Repeat the process until each skewer has 4 prawns and 3 spring onion pieces on it.

• In a mortar and pestle combine the coriander stem, garlic, brown sugar, chilli and a pinch of salt with the mango and crush into a paste. Add the lime juice, mix into a glaze.

• Heat a BBQ or griddle pan until smoking. Brush the skewers with olive oil and add to the grill. Cook basting in the mango chilli glaze until caramelised and sticky.

• Serve skewers with the extra glaze as a dipping sauce.

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Black Forest Trifle Cake

Black Forest Trifle Cake

Recipe by Sarah Todd

Ingredients

• 1 kg sweet black cherries

• 100 g sugar

• 1 vanilla pod

• 1 cup water

• 1 cinnamon stick, broken in 2 pieces

• ½ cup kirsch

• 4 whole cloves

whipped cream chantilly

• 1 tsp vanilla bean paste

• 50g of white chocolate, melted

• 50 ml Bulla cream

• 200 ml Bulla whipping cream, whipped

• 2 tsp kirsch

toppings

• 250 g chocolate sponge, pre made

• 75 g chocolate

• 300 g chocolate custard

• 150 g cherry compote

Method

• Using a sharp knife or a cherry pitter, pit the cherries. Discard stalks and pits. Sprinkle sugar over the prepared cherries; gently stir and cover and leave overnight in a cool place. Next day, strain cherries and set aside keeping the juices. Add juices into a saucepan and add spices and bring to boil.

• Spoon the cherries into the sterilized preserving jar. Take the saucepan off the heat and leave for a few minutes before straining the juices into a jug through a fine mesh sieve. Discard the spices.

• Add 1 cup water and ½ cup of kirsch to the juices, stir well and pour over the cherries. Ensure cherries are totally covered by adding more kirsch, if required. Store in a cool, dark place.

• Arrange the trife by layering sponge on the bottom and then pouring over some of the cherry liquid. Layer the rest of the ingredients. Make all components the day before and a few hours before the guests arrive assemble the trifle.

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Grilled Stone Fruit with Almond & Maple Yoghurt

Grilled Stone Fruit with Almond & Maple Yoghurt

Recipe by Michael Weldon

Ingredients

• 2 cups Jalna sweet and creamy greek yoghurt, hung to thicken

• ½ cup chopped almonds, plus extra to garnish

• 2tbs maple syrup

• 1tbs dried cranberries, chopped

• 2 yellow peaches, halved stone removed

• 2 white peaches, halved stone removed

• 3 nectarines, halved stone removed

• 2tbs caster sugar

• Squeaky Gate extra virgin olive oil

Method

• Place the yoghurt into a sieve over a bowl lined with cheese cloth. Leave in the fridge to hang for a minimum of 3 hours. This will thicken the yoghurt.

• Drizzle the fruit with extra virgin olive oil and sprinkle with sugar, mix together. Place the fruit onto the grill and cook until charred and softened. Once cooked allow to cool slightly then cut into chunks.

• Combine the yoghurt, almonds, maple and cranberries on a bowl, mix together.

• Serve the grilled fruit in a bowl then top with the almond and maple yoghurt. Sprinkle over extra almonds to finish.

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