Kimchi & Pineapple Fried Rice

Kimchi & Pineapple Fried Rice

Recipe By Michael Weldon

Ingredients

• 3 free range eggs

• 3 Chinese sausages, sliced thinly

• 3 spring onions, save the green parts to garnish

• 1 carrot

• 300 g cooked rice

• ½ pineapple, diced

• 1 cup kimchi diced

• 1 handful bean shoots

• 2 tbsp Coles Asia soy sauce

• 2 tbsp Coles Asia sesame oil

• 1 tbsp sugar 

Garnish

• coriander

• fried shallots

Method

• In a smoking hot wok, add the sesame oil, sausage and rice. Add the carrot, onion and eggs. Fry for a couple of minutes until the rice is broken up.

• Add in the pineapple, kimchi and bean shoots, toss through the rice until heated through.

• Add in the soy, sesame and sugar, toss together and cook for a further minute.

• Serve topped with coriander, spring onion and fried shallots.

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Pineapple & Jalapeno Hot Sauce

Pineapple & Jalapeno Hot Sauce

Recipe By Courtney Roulston

Ingredients

• 1 sweet topless pineapple

• 1 tbsp Squeaky Gate extra virgin olive oil

• 4 Coles jalapeno chillies, sliced 

• ½ brown onion, roughly diced

• 2 cloves garlic

• 1 tbsp ginger, grated

• juice of 1 lime

• 1 cup (250 ml) Squeaky Gate apple cider vinegar

• 1 tsp sea salt flakes

• ½ bunch coriander (1 tightly packed cup), washed

*Sterilised jar to store.

Method

• Peel the pineapple skins and cut out the core, reserving them to make another recipe like Tepache or pineapple cordial syrup. Cut the pineapple flesh into 2 inch chunks. You want about 2 cups for this recipe.

• Heat the oil in a non-stick frying pan over a medium heat and add the pineapple. Cook for 2 - 3 minutes, or until slightly charred and sweetened. Add in the Jalapenos, onion, garlic and ginger then continue to cook for a further 2 - 3 minutes, or until fragrant and softened.

• Remove from the heat and allow to cool slightly before adding in the lime juice, vinegar and salt.

• Place the pineapple mixture into a high-speed upright blender along with the coriander and blitz until smooth and green.

• Pour the hot sauce into sterilised jars and serve with BBQ meats, tacos or seafood recipes. If you like a slightly thinner hot sauce, you can strain the pulp out through a sieve before pouring into sterilised jars.

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Spicy Pickled Chokos

Spicy Pickled Chokos

Recipe By Courtney Roulston

Ingredients

• 4 medium sized chokos

• 1 ¼ cup white vinegar

• ½ cup apple cider vinegar

• ⅓ cup sugar

• 2 tsp salt

• 1 cup water

• 2 cloves garlic, sliced

• 1 tsp whole fennel seeds

• 2 long red chillies, sliced in half

• 2 sprigs dill

Method

• Peel the chokos and cut them in half and then slice each half into 3 mm thick batons.

• Place both the vinegars, sugar, salt, water, garlic and fennel seeds into a saucepan over a medium - high heat and bring up to the boil.

• Pack the sliced chokos, chilli and dill sprigs into a sterilised jar.

• Pour the hot pickle liquid into the jars and ensure they are covered, leaving 1 cm from the top of the lid of the jar. Allow to cool before popping the lid on and store in the fridge. Use after 24 hours or keep for up to 2 weeks.

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Chicken Curry Kebab

Chicken Curry Kebab

Recipe By Michael Weldon

Ingredients

• 4 chicken thighs, sliced in strips

• 2 tbsp Patak’s butter chicken paste

• 2 tbsp Jalna Greek yoghurt

Salad

• 2 tomatoes, diced

• 1 cucumber, diced

• 1 red onion, diced

• ½ bunch coriander leaves picked

• 1 tsp cumin powder

• 1 tbsp Squeaky Gate extra virgin olive oil

• 1 tbsp Squeaky Gate white balsamic vinegar

• sea salt

Garlic Yoghurt

• 2 garlic cloves

• 1 cup Jalna Greek yoghurt

• pinch of salt

To Serve

• 4 Patak’s garlic naan bread

• chilli, to garnish

Method

• Heat a pan on medium heat. Add the butter chicken paste and oil and combine until it begins to separate. Add the chicken and stir. Add the yoghurt.

• In a bowl, mix together the salad ingredients, season with sea salt to your liking.

• In a bowl, combine the garlic and yoghurt with a pinch of salt. Stir until combined.

• To make the wraps, spoon the butter chicken, the salad and then finish with the sauce.

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Beef Tacos With Tomato Salsa

Beef Tacos With Tomato Salsa

Recipe By Courtney Roulston

Ingredients

• 500 g Coles scotch fillet (or flank steak)

• sea salt and black pepper to taste

• 4 tbsp Squeaky Gate extra virgin olive oil

• 2 small white or brown onions

• 2 jalapeno chillies

• 2 cups small-medium fresh yellow or green tomatoes

• 2 cloves garlic

• 2 fresh limes

• ½ tsp ground cumin

• ½ bunch coriander, plus extra sprigs to serve

• 50 g halloumi cheese, crumbled to serve

• 12 small tortillas to serve

Method

• Remove the steaks from the refrigerator and allow it to rest at room temperature for 45 minutes - 1 hour in a cool area. Season the steak with sea salt and rub over 1 tablespoon of oil. Heat a BBQ grill over a medium / high heat and place the steak on the grill. Cook the steak for 5 minutes on each side, or until cooked to your liking. Remove and allow to rest in a warm area for 5 minutes before thinly slicing across the grain.

• Meanwhile, cut one of the onions into quarters and place onto the grill with the jalapeno chillies, tomatillos and garlic cloves. Cook for 5 - 6 minutes, or until charred and softened. Place the charred onion, chillies, tomatillos, garlic, juice of 1 lime, ground cumin, coriander, remaining oil and a pinch of salt and pepper into the jug of a stick blender. Blitz until the salsa is smooth and green.

• Chop the remaining onion into a rough dice and place into a bowl with the juice of ½ lime and extra coriander.

• To serve, place a few slices of steak into a warm tortilla and top with the tomatillo salsa, crumbled cheese and onion salad. Serve warm with lime wedges on the side.

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Pasta Salad With Grilled Vegetable, Chilli, Mint & Parmesan

Pasta Salad With Grilled Vegetable, Chilli, Mint & Parmesan

Recipe By Courtney Roulston

Ingredients

• 250 g macaroni pasta (can also use curls or elbow pasta)

• sea salt and cracked black pepper to taste

• 2 long red chilli

• 2 medium sized zucchini, sliced diagonally

• 300 g green beans, trimmed

• 250 g Coles vine cherry tomatoes

• 1 clove garlic, finely grated

• ⅓ cup (80 ml) Squeaky Gate extra virgin olive oil

• zest and juice of ½ lemon

• 1 cup mint, leaves picked

• 1 tbsp Squeaky Gate caramalized balsamic vinegar

• ½ cup parmesan cheese, shaved from a block with a veg peeler

Method

• Bring a pot of salted water up to the boil. Cook the pasta for 10 - 12 minutes, or until al dente. Drain the pasta and set aside.

• Heat a BBQ plate or grill pan over a medium heat. Toss the chillies and vegetables in 30 mls of the olive oil and season with sea salt. Grill for 6 - 8 minutes or until charred and tender, but still have some texture.

• Chop the chilli into rings and remove the vines from the tomatoes. Place all the warm vegetables into a large bowl and toss with the garlic, pasta, lemon zest, lemon juice and remaining oil. Allow to cool slightly in the bowl.

• Toss the mint leaves through the salad and place onto a serving platter. Top with shaved parmesan, balsamic vinegar, cracked black pepper and a drizzle of extra virgin olive oil.

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Grandma’s Fijian Mud Crab Curry

Grandma’s Fijian Mud Crab Curry

Recipe By Louis Tikaram

Ingredients

• 1 whole mud crab (around 1.5 kg)

• 4 tbsp Indian hot curry powder

• 2 tbsp Coles sea salt

•  ¼ cup oil

• 1 tsp mustard seeds

• 15 curry leaves

• 1 brown onion, diced small

• 4 cloves crushed garlic

• 1 large knob ginger, diced small

• ½ bunch fresh coriander

• 250 ml fish stock (optional alternative: veg stock)

Method

• To prepare the crab:

• Place the mud crabs in the freezer for 30 minutes or until the crab has fallen asleep. Turn the crab upside down and lift the tail and pull this away from the crab's belly, place your thumb on the bottom of the tail then pull away the main shell of the crab with your thumb until it is free from the rest of the body. Pluck the long grey 'dead man's fingers' and any other left over gills or shards of shell.

• Place crab on a chopping board and, using a heavy bladed knife, cut the crab in half through the body. Cut off the main claw and then cut the remaining part of the body into 2 halves. Using the back of the knife, bash on the claws to crack slightly to allow the spices to flavour the meat and the crab to cook more easily.

• Heat oil in a large pot to a medium high heat. 

• Add the mustard seeds and stir till they begin to pop, add the curry leaves followed by the onion, ginger and garlic and cook for 2 minutes or until soft.

• Sprinkle in the curry powder and cook for a further 2 minutes until aromatic.

• Add the crab to the pot and stir while it cooks.

• Add the stock and bring to the boil then turn down the heat to a simmer and continue to cook for a further 10 minutes until the crab is cooked and liquid is reduced. Turn off the heat and stir in the chopped coriander and serve.

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Cheese Fondue With Roast Potatoes & Pickles

Cheese Fondue With Roast Potatoes & Pickles

Recipe By Michael Weldon

Ingredients

• 1 kg Coles baby red royal potatoes, quartered and boiled until tender

• Squeaky Gate extra virgin olive oil

• sea salt

Fondue

• 1 garlic clove

• 500 g Coles Finest gruyere cheese, grated

• 250 g Coles Finest emmental, grated

• 1 cup white wine

• 1 tbsp dijon mustard

• 1 tbsp corn flour

• ½ lemon, juice

• 1 tbsp brandy

• ¼ tsp Coles ground nutmeg

• ¼ tsp white pepper

To Serve

• ½ cup cornichons

• ½ cup Coles white cocktail onions

Method

• Preheat an oven to 210 degrees (C). In a large roasting tray, dress the potatoes with olive oil and sea salt. Place in the oven and cook until golden brown.

• Rub a saucepan with a clove of garlic. Add in both types of cheese, white wine, mustard, corn flour, lemon juice, brandy, nutmeg and pepper. Place the saucepan over a medium heat, mix together to melt and cook out until the mixture slightly thickens. This should take around 10 minutes. Once cooked, keep warm.

• Once the potatoes are roasted, place onto a large platter with the cornichons and pickled onions on the top or on the side. Serve the fondue warm preferable over a low heat.

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Pan Fried Barramundi with Yoghurt & Harissa Butter

Pan Fried Barramundi with Yoghurt & Harissa Butter

Recipe By Courtney Roulston

Ingredients

• 2 x 175 g fillets barramundi, skin on

• sea salt and pepper to taste

• 1 tbsp Squeaky Gate extra virgin olive oil

• 1 clove garlic, crushed

• 3 big cups baby spinach or baby kale

• 60 g butter

• 1 tbsp harissa paste

• 1 heaped tbsp pine nuts

• juice of ½ small lemon, plus extra to serve

• ¾ cup Jalna Greek yoghurt

• ¼ cup dill sprigs to serve

Method

• Heat a non - stick frying pan over medium heat. Drizzle the barramundi with oil and season with sea salt. Cook skin side down in the pan for 4 - 5 minutes, or until the skin is crispy and golden brown. Turn the kingfish over and cook for 20 - 30 seconds on the flesh side. Remove from the pan and set aside to continue slowly cooking as it rests.

• Place the pan back onto a medium heat and add in the garlic and cook for 30 seconds before adding in the spinach and a pinch of salt. Stir for 1 minute, or until the spinach is bright green and wilted. Remove the spinach from the pan and set aside with the barramundi.

• Place the pan back onto a medium heat and add in the pine nuts and toast for 1 minute. Add in the butter and cook until the butter is foaming, then stir in harissa paste. Cook for 1 - 2 minutes, or until the nuts are starting to turn golden and the harissa is fragrant. Turn off the heat and add in the lemon zest and juice.

• To serve, spread the yoghurt onto the base of a serving plate. Top the yoghurt with the spinach and barramundi fillets. Spoon over some of the harissa pine nut butter. Garnish with dill fronds and serve with extra lemon wedges on the side. 

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Pork & Prawn Wonton Soup

Pork & Prawn Wonton Soup

Recipe By Michael Weldon

Ingredients

For The Wontons

• 250 g Coles pork mince

• 250 g Coles deli prawns, cooked and chopped

• 2 tbsp Coles Asia soy sauce

• 2 tbsp garlic chives, thinly sliced

• 1 tsp rice wine vinegar

• 1 tbsp cornstarch

• 1 small knob ginger, grated

• 1 garlic clove

• 1 tsp Coles Asia sesame oil

• 1 pack square wonton wrappers

For The Soup

• 1 ltr chicken broth

• 1 large knob peeled ginger, sliced

• ¼ cup Coles Asia soy sauce

• 2 garlic cloves, smashed

• 1 tbsp Coles Asia sesame oil

• ½ bunch sliced green shallot, for garnish

Method

• In a large bowl, mix the pork, prawn, soy sauce, chives, vinegar, corn starch, ginger, garlic and sesame oil until fully combined.

• Using your finger, wet the edges of the wonton wrapper with water. Place half a tablespoon of pork filling in the centre of the wonton wrapper. Fold wonton in half diagonally to create a triangle and seal the edges. Fold the two identical corners in on each other and press again to seal. Repeat until all wonton wrappers are filled.

• Bring all soup ingredients to a boil. Simmer on low for 10 minutes. Lower in wontons and cook for 10 minutes more. Taste for seasoning then serve into bowls and garnish with green onions.

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Wok Tossed Lettuce

Wok Tossed Lettuce

Recipe By Courtney Roulston

Ingredients

• 1 large Coles iceberg lettuce (using slightly wilted lettuce is OK) 

• 1 tbsp Squeaky Gate extra virgin olive oil

• 2 cloves garlic, peeled, roughly chopped

• 2 tsp ginger, julienne

• 25 g butter

• 1 tbsp oyster sauce

• ½ tsp honey

• ½ tsp Coles black pepper (grinder)

• 1 tsp Coles Asia sesame oil

Method

• Wash the lettuce in a bowl of ice cold water (this will revive the lettuce if it is wilted), then drain well and chop into 8 wedges. Set aside.

• Heat a wok over a high heat and pour in the oil. Add in the garlic, and ginger and cook for 40 seconds, or until fragrant.

• Add in the lettuce and stir for 30 seconds before adding in the butter, oyster sauce, honey and black pepper. Continue to stir fry for 1 - 2 minutes, or until the lettuce is slightly wilted, but still has some texture in the core.

• Drizzle in the sesame oil at the last moment then remove the wok from the heat and place onto a serving plate. Serve immediately.

• *Best served with steamed rice, egg or pork dishes.

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Mexican Chilli Oil

Mexican Chilli Oil

Recipe By Michael Weldon

Ingredients

Oil Base

• 1 bottle (750 ml) Squeaky Gate extra virgin olive oil

• 2 garlic cloves

• 2 tbsp coriander seed

• 2 tbsp cumin seeds

• 1 cinnamon quill

Chilli

• ¼ cup chilli flakes

• 2 chipotle chillies, chopped finely

• 2 tbsp toasted cumin seeds

Method

• In a saucepan, combine the oil base and very slowly bring up the heat until the oil becomes fragrant. Then turn the heat up full for 2 minutes until the oil starts to just smoke.

• Combine the chilli flakes, chipotle and cumin in a glass bowl with a pinch of salt. Pour the hot oil through a sieve onto the chilli mix. Leave to cool to room temp and your chilli oil is done. Store in an airtight jar.

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Sweet & Salty Pork Belly With Snap Peas & Asparagus

Sweet & Salty Pork Belly With Snap Peas & Asparagus

Recipe By Louis Tikaram

Ingredients

• 500 g Coles pork belly, thinly sliced

• ⅓ cup Coles Asia soy sauce

• ¼ cup rice wine vinegar

• 2 tsp granulated sugar

• 1 tsp Coles Asia sesame oil

• 1 tsp mirin

• ½ tsp Coles Chinese five spice

• pinch salt & ground pepper

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 bunch asparagus, chopped into 2 cm batons

• 1 cup snap peas, top and tailed (can be fresh or frozen)

• 2 tbsp chopped green shallot

• 1 tsp red chilli flakes

• ½ cup picked coriander

Method

• Thinly slice your pork belly into bite - sized pieces.

• Whisk together your soy sauce, vinegar, sugar, sesame oil, mirin, Chinese 5-spice, salt and pepper. Pour the sauce over the pork belly and marinate for 3 hours or overnight.

• Heat a wok on medium heat with 2 tablespoons of oil.

• Pour the pork and the marinade into the pan, and stir-fry for 8 - 10 minutes over medium - high heat, stirring and tossing until the pork is cooked through and the sauce is turning glossy. Add the asparagus and snap peas and toss for an extra 2 minutes till they are just cooked and still have some crunch. Dish up and garnish with some picked coriander, chopped green shallot and chili flakes.

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Charred Broccoli With Miso & Lemon

Charred Broccoli With Miso & Lemon

Recipe By Courtney Roulston

Ingredients

• 2 medium - large broccoli heads

• 2 lemons

• ⅓ cup (80 ml) Squeaky Gate extra virgin olive oil

• sea salt and pepper to taste

• 2 tsp shiro / white miso paste

• 1 small clove garlic, minced

• 2 tsp Coles Finest pure Canadian maple syrup

• 20 g parmesan cheese, freshly grated from a block, plus extra to serve

• 1 tbsp whole roast almonds, finely chopped

Method

• Trim the outer tough parts from the broccoli stalks then cut each broccoli into 6 cutlets. Place the broccoli wedges in boiling water for 1 minute.

• Place the broccoli on the grill with 30 mls of oil and season with sea salt.

• Cut one of the lemons into 2 mm rounds and place on the grill for 3 - 4 minutes or until the lemon is caramelised and the broccoli has some nice char marks on the outside.

• Meanwhile, whisk the miso paste, garlic, maple syrup, lemon juice, remaining olive oil and parmesan cheese in a large mixing bowl.

• Once the broccoli and lemon are cooked, toss them through the dressing while they are still hot to help the dressing soak in.

• Transfer the broccoli to a serving plate and top with the roasted almonds and a little extra parmesan cheese.

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Choc Coated Bananas With Roasted Pecans

Choc Coated Bananas With Roasted Pecans

Recipe By Louis Tikaram

Ingredients

• 4 small red tip bananas

• 2 cups dark chocolate

• 4 tbsp Coles organic coconut oil

• ½ cup pecans, roasted and crushed

Method

• Peel the bananas and insert a popsicle stick into one end. Lay the bananas on a tray lined with baking paper and freeze overnight.

• Gently melt the chocolate and coconut oil in a double boiler until smooth then tip into a narrow glass or container for easy dipping.

• Dip the frozen banana into the melted chocolate and twirl to remove any excess. Immediately sprinkle on any toppings while the chocolate is still wet, then place back on baking paper.

• Return the dipped banana to the freezer for 30 minutes or until the chocolate has fully hardened.

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Burnt Butter Ris-Oat-O With Blistered Tomatoes & Greens

Burnt Butter Ris-Oat-O With Blistered Tomatoes & Greens

Recipe By Courtney Roulston

Ingredients

• 3 tbsp extra virgin olive oil

• 1 small brown onion, diced

• 2 cloves garlic, crushed

• 2 cups Red Tractor organic Australian creamy style oats

• 4 cups chicken stock

• 250 g pack vine ripened cherry tomatoes

• sea salt, to taste

• pepper, to taste

• ¼ cup slivered almonds, toasted

• 60 g butter

• 1 bunch English spinach, washed, roughly chopped

• 30 g parmesan cheese, grated fresh from a block

Method

• Heat 2 tablespoons of oil on a large non-stick frying pan over a medium heat. Cook the onion and garlic for 2 minutes or until softened. Add in the oats and chicken stock and leave to simmer for 15 - 20 minutes or until silky and smooth, stirring every few minutes to make sure it doesn’t stick to the bottom of the pan. Stir through the parmesan cheese and set aside.

• Meanwhile, over a medium heat and cook the spinach for 2 minutes or until wilted. Remove the spinach and set aside. Cook the vine tomatoes in the same pan along with a dash of oil and a generous pinch of salt. Grill for 3 - 4 minutes, or until the tomatoes are starting to blister. Remove the tomatoes from the pan and set aside in a warm area to rest, whilst keeping the juices in the pan.

• Heat the butter in the same pan onto a medium - high heat and add in the almonds. Cook for 3 - 4 minutes, or until the butter has turned nut brown and smells toasted.

• Divide the oat risotto amongst serving bowls and top with extra parmesan cheese, blistered tomatoes, and wilted greens. Drizzle with the brown butter and almonds before serving.

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Pork Rice Paper Spring Rolls

Pork Rice Paper Spring Rolls

Recipe By Michael Weldon

Ingredients

Filling

• 500 g Coles pork mince

• 50 g rice vermicelli, soaked and chopped

• 2 spring onions, sliced thinly

• 1 carrot, grated

• ¼ cabbage, shaved as thinly a possible

• 4 shiitake mushrooms, sliced thinly

• 1 garlic clove grated

• 1 thumb sized piece of ginger, grates

• 1 chilli, chopped finely

• 1 tbsp fish sauce

• 1 tbsp caster sugar

• 1 tsp white pepper

• 1 tsp salt

• 2 ltr oil for frying

Nouc Cham

• 2 tbsp fish sauce

• 1 tbsp rice wine vinegar

• 1 lime, juice

• 1 tbsp sugar

• 1 garlic clove, grates

• 1 chilli, chopped finely

• 20 rice paper wrappers

Method

• Add all the filling ingredients to a large bowl and mix until evenly combined.

• Dip 4 rice paper wrappers in a bowl of water. Place on a bench and top with 4 even scoops of the spring roll filling. Shape into a log and move to the bottom middle of the wrapper. Roll the wrapper over the filling then fold in the sides and roll up into a spring roll. Repeat this process until all the filling is used up.

• Heat a pot or wok of oil to 180 degrees (C).

• Fry the spring rolls in batches until crispy on the outside and the filling is cooked through.

• In a small bowl mix together the nuoc cham ingredients. Taste and adjust seasoning to your liking.

• Serve spring rolls with dipping sauce and fresh herbs.

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Cacio E Pepe Frittata

Cacio E Pepe Frittata

Recipe By Michael Weldon

Ingredients

• 2 tbsp butter

• 400 g cooked spaghetti

• 6 free range eggs

• 150 g pecorino cheese, grated

• 1 tbsp black pepper

Method

• Preheat an oven to 200 degrees (C).

• In a large bowl whisk the eggs. Add the cheese and pepper into the mix and whisk to combine. Add the spaghetti and mix through to coat in the eggs and cheese. Season with a pinch of sea salt.

• Heat a non-stick frypan over a medium high heat. Melt the butter and add a drizzle of olive oil, once hot add the spaghetti mix into the pan. Press the pasta into the pan and cook for 5 minutes until the base of the frittata gets crispy.

• Transfer into the oven and cook for a further 5 minutes. Remove from the oven and slide into a plate then flip back into the pan to cook the other side. Return to the oven and cook for a final 5 minutes.

• Slide out of the pan and cut into wedges. Enjoy hot or cold.

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Greek Fish Kebabs With Cucumber, Dill & Yoghurt

Greek Fish Kebabs With Cucumber, Dill & Yoghurt

Recipe By Courtney Roulston

Ingredients

• 1 cup Jalna Greek yoghurt

• 1 clove garlic, minced

• sea salt and pepper to taste

• 1 lemon

• 1 tsp ground cumin

• 1 tsp ground turmeric

• 3 tbsp extra virgin olive oil

• 600 g firm white fish such as Cod or ling, cut into 1 inch chunks

• 1 red onion, peeled, sliced into thin circles

• 1 large Lebanese cucumber, seeded, sliced into thin half moons

• 2 tsp honey

• ¼ bunch dill, sprigs picked

Method

• In a large mixing bowl, combine ½ cup yoghurt, garlic, salt, pepper, lemon zest, cumin and turmeric. Stir well to combine then place the fish in the bowl and gently toss to coat the fish in the marinade. Set aside to marinade for 30 minutes.

• Meanwhile, squeeze the juice of the lemon into a bowl and whisk into it the honey and a pinch of sea salt. Add the onion and cucumber to the lemon mixture and gently massage the dressing into it to soften. Set aside to lightly pickle.

• Preheat a BBQ or grill pan over a medium heat. Using clean hands, thread the fish onto soaked bamboo skewers. Rub a little oil over the grill plates and cook the kebabs for 5 - 6 minutes, or until cooked through. Remove from the grill and set aside to rest for 2 minutes.

• Spoon the remaining yoghurt onto the base of a serving platter and top with the fish kebabs. Toss 1 tablespoon of oil and the dill through the onion and cucumber mixture then top the kebabs with the salad. Drizzle with a little extra olive oil and cracked pepper before serving.

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Ribollita

Ribollita

Recipe By Michael Weldon

Ingredients

• 1 onion diced

• 2 garlic cloves, sliced

• 1 celery stick, diced

• 2 carrots, diced

• 1 tin (400 g) Coles canned tomatoes

• 1 ltr chicken stock

• piece of parmesan rind (if you have)

• 1 tin (400 g) Coles cannellini beans

• 1 bunch cavolo nero (Tuscan kale)

• ½ loaf of stale bread, torn into chunks

• Squeaky Gate extra virgin olive oil

• sea salt

• parmesan, to garnish

Method

• In a large saucepan, fry off the onion in olive oil with a pinch of salt. Once softened add in the garlic, celery and carrots. Cook for 4 - 5 minutes until they begin to soften.

• Add in the tomatoes, stock and parmesan rind. Bring to the boil then simmer. Once the vegetables are tender add in the beans and cavolo nero, cook for a couple of minutes.

• Taste for seasoning and adjust if needed. Add in the bread and cook until it soaks up the bread.

• Serve the soup with extra parmesan on top.

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