Cous Cous with Zucchini, Mint & Chill

Cous Cous with Zucchini, Mint & Chill

Recipe By Courtney Roulston

Ingredients

• ¾ cup couscous

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

• sea salt and black pepper to taste

• 3 green zucchinis, sliced into 3 mm rounds

• 2 long red chillies

• zest and juice of 1 lemon

• 2 tsp Coles finest maple syrup

• 1 tsp dijon mustard

• ½ cup mint, leaves picked

• ⅓ cup pomegranate seeds

• ¼ cup pistachio nuts, chopped

Method

• Place the couscous into a flat bottom bowl and drizzle with 20 ml of oil. Using clean hands rub the oil all over the couscous so it is coated. Pour ¾ cup boiling water over the couscous and stir until absorbed.  Cover with a plate and set aside for 6 - 8 minutes to steam.

• Heat a grill pan over a medium-high heat. Drizzle the zucchini with 20 ml of oil and season with salt and pepper.

• Grill the zucchini and chilli for 2 minutes, or until just softened, but still holding together. Set aside to cool.

• Whisk together the lemon zest, lemon juice, maple syrup, mustard and a pinch of salt and pepper.

• Fluff the couscous up with a fork so the grains are all separate. Toss through the zucchini, half the mint and lemon dressing.

• Place onto a serving platter and scatter with remaining mint leaves, chilli, pomegranate and pistachio nuts.

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Pepperberry Molasses Emu With Warrigal Greens

Pepperberry Molasses Emu With Warrigal Greens

Recipe By Nornie Bero

Ingredients

• 400 g emu (optional: kangaroo)

• 1 tsp pepperberry

• 1 tsp saltbush

• 2 tbs dijon mustard

• 4 tbs molasses

• 2 tbs extra virgin olive oil

Warrigal Greens Chimi Churri

• 2 cup chopped warrigal greens

• 1 cup chopped coriander

• 1/2 cup chopped parsley

• 2 long red chillies

• 1/2 cup red wine vinegar

• 1/2 cup oregano

• 1 cup olive oil

• 1 tbs minced garlic

• pinch of sea salt

Method

• Mix well the Molasses, mustard, pepperberry, saltbush and oil then rub mixture in emu fillet and set aside for 20 minutes.

• In a hot pan, sear off one side of the meat for 4 minutes and 3 minutes on the other side then set aside to rest for 2 minutes.

• Slice and serve with chimi churri.

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Cauliflower & Chickpea Curry

Cauliflower & Chickpea Curry

Recipe By Courtney Roulston

Ingredients

• 1 whole cauliflower, leaves attached

• 3 tbsp Squeaky Gate extra virgin olive oil

• 1 brown onion, sliced

• 2 cloves garlic, finely chopped

• 1 tbsp ginger, finely chopped 

• 1 long red chilli, half finely chopped, half sliced into rings

• 1 tsp Coles ground cumin

• coriander

• 1 tsp Coles turmeric

• 1 tsp Coles garam masala

• 400 g can Coles crushed tomatoes

• 400 g can Coles chickpeas, drained

• 300 ml Coles canned coconut cream

• 1 tbsp lemon juice

• ¼ bunch fresh coriander to serve

• ¼ cup mint leaves to serve

Method

• Preheat the oven to 190 degrees (C). Place the cauliflower upside down into a large pot of simmering water and leave to cook for 8 minutes. Carefully remove and place upright onto a lined oven tray. Drizzle with 1 tablespoon of the oil and season with a pinch of salt. Cover the cauliflower with foil and bake for 20 minutes. Remove the foil and continue to cook for 20 minutes, or until tender on the inside and golden on the outside.

• Heat the remaining oil in a large frypan over a medium heat. Cook the onions for 4 - 5 minutes, or until starting to turn golden. Add in the garlic, ginger, half the chili and cook for 1 minute, or until fragrant. Mix in the dry spices and continue to cook for 1 - 2 minutes to release their oils.

• Pour in the tinned tomatoes, chickpeas and ½ can of water. Bring up to a simmer then add in 250 ml of the coconut milk and season with a pinch of salt. Simmer for 5 minutes or until the sauce has thickened slightly. Remove from the heat and squeeze in the lemon juice.

• Spoon the curry sauce on the base of a large platter and top with the whole roasted cauliflower. Cut the cauliflower into 4 large wedges then garnish with remaining coconut cream, sliced chilli, coriander and mint. Optional: serve with steamed rice.

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Affogato With Crunchy Palm Sugar Coffee Beans

Affogato With Crunchy Palm Sugar Coffee Beans

Recipe By Louis Tikaram

Ingredients

Coconut Sorbet

• *makes 2.5 ltrs of coconut sorbet, which will get you about 20 scoops

• 1 ltr Coles coconut cream

• 500 ml young coconut juice

• pinch sea salt

• 500 ml simple sugar syrup (recipe included)

• 500 ml liquid glucose

Simple Sugar Syrup

• 500 g caster sugar

• 500 ml water

Crunchy Palm Sugar Coffee Beans

• 250 g palm sugar

• 1 cup coffee beans

To Serve

• 1 large scoop of coconut sorbet

• 1 shot of espresso

• 1 shot of dark rum

• 1 tbsp of crunchy palm sugar coffee beans

Method

Coconut Sorbet & Simple Syrup Method

• Combine the simple sugar syrup and glucose in a small saucepan and warm slightly just so the glucose can melt and the two ingredients are combined with no lumps. In a large mixing bowl add all the remaining ingredients and the sugar/glucose and whisk together, cool the mixture and churn in your ice cream machine following the manufacturer's instructions then store in the freezer.

Simple Sugar Syrup Method

• Combine the ingredients in a saucepan and bring to the boil. Once boiled, turn to a simmer and allow to reduce slightly for 5 minutes. Cool and store in an airtight container in the refrigerator.

Crunchy Palm Sugar Coffee Beans Method

• Line a rimmed baking sheet with heavily greased baking paper, set aside.

• Heat palm sugar in a deep saucepan.

• Place over high heat and cook, without stirring for 3 minutes.

• Turn heat to medium and continue to cook, without stirring.

• When the sugar starts to slightly darken and you can smell a beautiful caramel aroma, add the coffee beans. Stir to ensure they are all coated in sugar then immediately pour onto the lined baking sheet and spread mixture into an even layer.

• Cool completely, then crush into pieces.

To Serve

• Scoop the coconut sorbet into the glass ahead of time and store in the freezer until ready to serve. When ready to serve, pour the espresso over the sorbet and add a big spoon of crunch.

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BBQ Prawns with Chunky Romesco Sauce

BBQ Prawns with Chunky Romesco Sauce

Recipe By Courtney Roulston

Ingredients

• 12 xl raw/green Australian king tiger prawns, whole

• sea salt and pepper to taste

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

• 1 lemon, sliced in half

Special Equipment

• 4 wooden or metal skewers 

Romesco Sauce

• 200 g perino red cherry tomatoes

• 1 long red chilli

• 285 g jar piquillo peppers, drained

• 1 clove garlic, peeled

• ½ tsp smoked paprika

• 2 tbsp sherry or red wine vinegar

• 120 g whole roast almonds

Method

• Heat a BBQ grill over a high heat. Add the cherry tomatoes and chilli straight onto the grill and cook for 4 - 5 minutes, or until blistered and starting to split.

• Thread 3 prawns onto each skewer. Drizzle with remaining oil and season with salt and pepper.

• Place the cut lemon and prawns skewers on the grill and cook for 2 minutes each side, or until the prawns have changed colour and are cooked through and the lemon has charred.

• Place the tomatoes and chilli into the jug of a food processor along with the piquillo peppers, garlic, paprika, vinegar and a pinch of salt and pepper. Blitz until the mixture is combined. Pour in 50 ml of the oil and add the almonds then pulse until the mixture is a chunky sauce consistency. Place the romesco into a sterilise jar and set aside.  

• Place the skewers onto a serving platter along with the charred lemon. Place some romesco sauce into a small bowl and serve warm.

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Demitri's Eggplant Balls

Demitri's Eggplant Balls

Recipe By Dimitri’s Feast

Ingredients

• 1 large eggplant

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 ½ cup panko breadcrumbs

• 3 cloves garlic,

• ½ cup fresh flat-leaf parsley chopped

• 1 tsp oregano

• 1 chia mix (egg substitute) (1 tbsp chia seeds mixed with 2.5 tbsp water)

• ½ tsp salt

• cracked black pepper to taste

• 4 cups napoli sauce

• 2 tbsp vegan yoghurt to drizzle over top (optional: non-vegan yoghurt)

Method

• Preheat the oven to 200 degrees (C). Line a baking sheet with greaseproof paper and set aside. 

• Chop the eggplant into 1-inch pieces. Heat the olive oil over medium heat and add eggplant along with ¼ cup water. Sauté for 10 minutes until eggplant is slightly brown and tender.

• Transfer the cooked eggplant into a food processor along with all the other ingredients. Process to just bring mixture together and check seasoning.

• Roll the mixture into golf ball size and place on baking sheet. Bake for 20-25 minutes, until balls are browned and crispy on the outside. When the eggplant balls are cooked through, add them to napoli sauce and heat all the way through. 

• Serve with yoghurt drizzled over the top.

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Oat & Lentil Curry

Oat & Lentil Curry

Recipe By Michael Weldon

Ingredients

• 1 cup red split lentils, soaked in cold water for 30 mins

• 1 red onion, sliced thinly

• 2 garlic cloves, sliced thinly

• 1 small piece of ginger sliced thinly

• 1 tbsp cumin seeds

• 1 tsp mustard seeds

• 1 tsp garam masala

• 1 tsp turmeric

• 1 tsp chilli flakes

• 2 sprigs curry leaves

• 1 tin (400 g) Coles diced tomatoes

• 1 cup Red Tractor Australian organic creamy style rolled oats

• 1 1/2 ltr Coles vegetable stock

• 2 fresh tomatoes, diced

• ½ bunch coriander, chopped

• 1 sprigs curry leaf, fried

Method

• In a large saucepan over a medium heat fry off the onion, garlic and ginger. Fry for a couple of minutes then add the cumin, mustard seeds, garam masala, turmeric, chilli flakes, curry leaves and fry for a minute. Add in tomatoes and stir through the pot.

• Add in the drained lentil and the oats. Cover with the stock and stir together. Bring the mixture up to the boil then reduce to a simmer and cook until everything softens and the stock is absorbed. This should take 20 – 25 minutes. The mixture should be thick and silky like a creamy dahl.

• Serve in a bowl and top with diced tomatoes, chopped coriander and fried curry leaves.

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Seafood & White Bean Cassoulet

Seafood & White Bean Cassoulet

Recipe By Courtney Roulston

Ingredients

• 180 g firm Coles deli white fish (optional: snapper, flathead or barramundi)

• 6 raw/green Coles deli Australian king/tiger prawns, shells on

• 500 g Coles deli mussels (optional: pipis or clams)

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

• sea salt and pepper to taste

• ½ brown onion, diced

• 2 cloves garlic

• ¼ cup white wine

• ½ leek, white part only, sliced

• ½ carrot, finely diced

• ¼ small fennel bulb, finely diced, fronds reserved

• ½ can Coles white beans, drained

• 1 slice sourdough bread, crusts removed

• 2 tbsp flat leaf parsley

• baguette bread to serve

Method

• Cut the fish into 4 large chunks and set aside. Peel the heads from the prawns and set aside in a bowl.

• Place the sourdough bread into a small food processor and blitz with the parsley, 1 clove garlic, 1 tablespoon of oil and a pinch of salt until combined. Heat a frying pan over a medium heat and add in the breadcrumb mixture. Toast for 2 - 3 minutes, or until the mixture is crispy. Set aside to use later on.

• Place the same pan back onto the heat with 2 tablespoons of oil over a medium heat. Add in the prawns and cook for 30 seconds each side, or until the shells are just starting to turn pink and remove from the pan. Leave the pan on the heat and add in the prawn heads, diced onion and remaining garlic clove. Cook for 2 minutes to soften then add in the mussels and the wine. Cook until the clams start to open then set the clams aside with the prawns. Strain the stock and reserve in a bowl.

• Heat remaining oil in the same pan over a medium heat and cook the leek, carrot and fennel with a pinch of salt for 3 - 4 minutes. Add in the reserved stock, white beans and ½ cup of water. Bring up to a gentle simmer then add in the fish and poach for 2 minutes. Add in the reserved prawns and mussels then cover with a lid and leave for 2 minutes to finish cooking the fish and warming the prawns through. Scatter the breadcrumb mixture over the top along with the fennel fronds. Serve with crusty baguette on the side.

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Cherry Cobbler

Cherry Cobbler

Recipe By Nicole Horvath

Filling Ingredients

• 1 kg fresh cherries, pitted

• 1 Coles vanilla bean, seeds scraped

• ½ cup caster sugar

• juice of 1 lemon

• 3 tbsp cornflour

• ½ cup water

Cobbler Topping

• 1 cup self-raising flour

• ½ cup almond meal

• 1/3 cup caster sugar

• 85 g unsalted butter, chilled cut into cubes

• ½ cup buttermilk

• ¼ cup flaked almonds

Method

• Preheat the oven to 160 degrees (C) (fan forced).

• In a saucepan, add the cherries, the vanilla bean seeds, sugar and lemon juice. Mix together the cornflour and water to create a slurry and add to the pan. Bring mixture to a boil and simmer for 10 minutes, until thickened. Transfer to an ovenproof dish and spread into an even layer. Allow to cool slightly while you make the topping

• Add the flour, almond meal, sugar and butter to a food processor. Pulse until the mixture resembles breadcrumbs. Add the buttermilk and pulse until the mixture comes together into a dough

• Place spoonfuls of the dough mixture over the top of the cherries. Sprinkle with the flaked almonds. Bake for 35 - 40 minutes, until the top is golden brown. Serve with whipped cream or vanilla ice cream.

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Ultimate Chicken Salad Sandwich with Yoghurt Dressing

Ultimate Chicken Salad Sandwich with Yoghurt Dressing

Recipe By Michael Weldon

Ingredients

• 1 roast chicken, meat picked from the bones

• 1 butter lettuce, washed

• 1 avocado, sliced

• 50 g butter

• 1 whole turkish bread (or your other favourite bread)

Pickled Fennel

• ½ head of fennel, sliced as thin as possible

• ½ cup Squeaky Gate white balsamic vinegar

• ¼ cup sugar

• pinch of salt

Yoghurt Dressing

• 1 cup Jalna greek yoghurt

• 1 tbsp dijon mustard

• 1 tbsp Squeaky Gate extra virgin olive oil

• ½ lemon juice

• ¼ cup chopped smoked almonds

• ¼ cup capers

• ¼ bunch chives

• ¼ bunch tarragon

• pinch sea salt

Method

• In a small saucepan combine the vinegar, sugar, salt and ¼ cup water. Bring to a boil then pour over the fennel and allow to pickle for 20 minutes.

• In a mixing bowl whisk together the yoghurt, Dijon, olive oil, lemon juice and a pinch of salt. When combined add the remaining ingredients and mix. Add the chicken into the mix and fold until the chicken is evenly dressed.

• To build the sandwich, toast the bread if you like the crunch. Then spread the bottom layer of the sandwich with butter, on top add a layer of lettuce and a layer of sliced avocado. Top with a generous amount of chicken salad mix. Top that with the pickled fennel and top with the buttered top piece of bread. Lunch Done!

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Summer Carrot Curry

Summer Carrot Curry

Recipe By Michael Weldon

Ingredients

• 8 carrots, peeled and cut into chunks

• 1 brown onion, cut into wedges

• 4 tbsp Patak’s Madras curry paste

• 1 tin of Coles diced tomatoes

• 1 cup Jalna greek yoghurt

• sea salt

Coriander Sauce

• 2 tbsp Patak’s lime pickle

• 1 bunch coriander, reserve some sprigs to garnish dish

• splash of water

• sea salt

• rice, to serve

Method

• In a large frypan over a medium-high heat, cook the onion in a drizzle of oil until translucent.

• Add the curry paste, fry off until aromatic and toasted.

• Add in the carrots, stir to ensure they are coated in the curry paste and fry off for 1 minute.

• Add the tomatoes, a tin of water and the yoghurt. Cook at a simmer for 30 minutes, gently stirring the curry gravy, and cooking until the carrots are tender. Taste and adjust seasoning if needed. 

• In a jug, combine the coriander sauce ingredients, blend until smooth with a stick blender.

• Serve the carrot curry topped with the coriander sauce and a side of rice.

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Braised Cabbage With Tomato, Yoghurt & Dill

Braised Cabbage With Tomato, Yoghurt & Dill

Recipe By Courtney Roulston

Ingredients

• 1 whole medium sized savoy cabbage

• 1/3 cup (80ml) Squeaky Gate extra virgin olive oil

• sea salt and pepper to taste

• 2 tsp whole cumin seeds

• 4 cloves garlic, finely chopped

• 1 tbsp harissa paste

• 2 tbsp tomato paste

• 1 cup tomato passata + ½ cup water

• 2 tsp honey

• ½ cup pitted kalamata olives

• ½ cup Jalna greek yoghurt

• ¼ cup dill, sprigs picked

Method

• Preheat the oven to 180 degrees (C). Cut the cabbage into 6 wedges, leaving the core in so they hold together. Drizzle the cabbage with 30ml of the oil and season with sea salt. Grill the cabbage in a hot frying pan for 2 minutes each side, or until charred on the outside. Place onto a tray and set aside.

• Heat the remaining oil in a non-stick frying pan over a medium heat. Fry off the cumin seeds and garlic for 1 minute before adding in the harissa and tomato paste. Cook the pastes for 1 - 2 minutes, or until they have changed to an orange colour. Add in the tomato passata, honey and a pinch of salt and pepper. Bring up to a simmer for 2 - 3 minutes for all the flavours to combine.

• Nestle the cabbage wedges into the tomato sauce and place into the oven for 25 - 30 minutes, or until the cabbage is tender and fragrant.

• Remove from the oven. Gently crush the olives and stir into the sauce to warm through. Drizzle with yoghurt, dill sprigs, cracked pepper and a final drizzle of extra virgin olive oil before serving.

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BBQ Yoghurt Marinated Trout with Cucumber Salad

BBQ Yoghurt Marinated Trout with Cucumber Salad

Recipe By Michael Weldon

Ingredients

• 1 whole Coles baby rainbow trout

Marinade

• ½ cup Jalna greek yoghurt

• 1 garlic clove, grated

• 1 tsp Coles ground cumin seed

• 1 tsp Coles ground turmeric

• 1 tsp Coles tomato paste

• ½ bunch coriander, chopped fine

Salad

• 1 pack Coles baby cucumbers

• 1 punnet Coles golden cherry tomatoes

• ½ bunch coriander, chopped

• 1 tsp Coles ground cumin seed

• 1 tbsp Squeaky Gate white balsamic vinegar

• 1 tbsp Squeaky Gate extra virgin olive oil

• pinch of salt

Method

• Mix the marinade ingredients together in a bowl.

• Score the trout with a cross hatch pattern. Rub the marinade all over the trout including in the gut cavity. Marinate for up to 15 mins.

• Brush a smoking hot grill with some oil. Lay the trout onto the grill and cook for a couple of minutes until the flesh starts to change colour. 

• In a bowl mix together the salad ingredients until evenly combined. Serve in a sharing bowl.

• Turn the fish and cook the other side. Once cooked, remove from the BBQ.

• Serve the trout with the salad on the side.

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Risoni Risotto With Prawns

Risoni Risotto With Prawns

Recipe By Michael Weldon

Ingredients

• 16 prawns, peeled and cut in half lengthways (save the prawn heads and shells for the stock)

• 50 g butter

• 1 onion, diced

• 2 celery sticks, diced

• ½ head of fennel, diced

• 2 garlic cloves, sliced

• 1 tsp chilli flakes

• 2 tbsp tomato paste

• 1 pack risoni

• 1 cups white wine

• 1 cup cream

• 1 jalapeno diced

• Squeaky Gate extra virgin olive oil

• sea salt

• chilli, diced, to serve

Prawn Stock

• prawn heads and shells (from the 16 raw prawns)

• 1 onion, diced

• ½ fennel, diced

• 3 garlic cloves, crushed

• 2 ltr water

Method

• In a large stock pot, sweat the prawn heads & shells, onion, fennel and garlic in olive oil. Once the prawns change colour and the vegetables have softened, add in the water and cook for 30 minutes, carefully skim any impurities off the top of the stock. Strain and keep stock warm.

• In a large fry pan, fry the onion, celery and fennel in olive oil, season with a pinch of sea salt. Once softened add in the garlic and chilli flakes, fry for 30 seconds.

• Add in the tomato paste and fry off for a minute then add in the risoni and white wine, stir through the pan and reduce the wine until all dissolved. Add in a few ladles of the prawn stock and cook until the risoni absorbs all the stock, then repeat the process. Keep doing this until the risoni is hydrated but still has a little texture.

• At this stage turn the heat down to low and add in the prawn tail meat and cream. Mix through and stir until the prawns are cooked. Taste for seasoning and adjust to your liking.

• Serve topped with diced chilli and a drizzle of olive oil.

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Som Tum (Thai Green Papaya Salad)

Som Tum (Thai Green Papaya Salad)

Recipe By Louis Tikaram

Ingredients

• 1 medium size green papaya

• 1 clove garlic, peeled

• 1 handful cherry tomatoes, cut in halves

• 4 long beans, cut into 2 cm batons

• ¼ cup dried shrimp

• ¼ cup unsalted roasted peanuts

• 1 fresh chilli (add more if you like it really hot)

• 1 ½ tbsp fish sauce

• 1 ½ tbsp lime juice

• 1 tsp caster sugar

Method

• Peel and thinly slice the green papaya using a papaya shredder (which you can find in your local Asian grocery store). If you cannot find one, slice the flesh of the papaya into long thin spaghetti like strips. Discard the seeds and set aside in a large mixing bowl.

• In a large mortar and pestle, pound the garlic and chilli to a uniformed paste. Add the peanuts and shrimp and mix together. Add the long beans and tomatoes and pound lightly until bruised.

• Add the pounded ingredients together with the shredded papaya and season with the fish sauce, lime juice and sugar while mixing thoroughly to slightly bruise and tenderise the papaya. You may have to add more sugar, lime or fish sauce to balance the salad. It should taste salty, sour and spicy.

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Fried Brussels Sprouts with Sauce Gribiche

Fried Brussels Sprouts with Sauce Gribiche

Recipe By Michael Weldon

Ingredients

• 2 free range eggs, hard boiled, yolk separated from white, whites chopped fine

  1 tbsp dijon mustard

  ½ cup Squeaky Gate extra virgin olive oil

  10 cornichons

  2 tbsp capers

  ¼ bunch tarragon, chopped

  ¼ bunch parsley, chopped

  ¼ bunch chives

  500 g brussel sprouts trimmed with outer leaves left on the halved

  oil for frying

  sea salt

  1 lemon, juiced

Method

• Heat the oil to 170 degrees (c).

  In a mixing bowl, mash the egg yolks with a splash of vinegar. Whish to combine then gently drizzle in the olive oil and emulsify into the egg. Once all the oil is mixed into a sauce, season with salt, pepper and a squeeze of lemon. Add in the remaining ingredients. Fold into a sauce.

  Carefully drop the Brussel sprouts into the hot oil and fry until golden and crispy. The leaves should puff open.

  Drain well then season with sea salt.

  Serve with the gribiche in a bowl and dip the artichoke into the sauce.

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Five Spice Pork Dumpling Salad

Five Spice Pork Dumpling Salad

Recipe By Courtney Roulston

Ingredients

• 12 Mr Chen’s five spice pork dumplings

• 100 g rice noodles, soaked in boiling water for 5 minutes, then drained

• 2 large cup white cabbage, finely shaved

• 2 lebanese cucumbers, sliced into julienne

• 1 small red onion, finely sliced

• 1 cup each coriander sprigs and mint leaves

• ¼ cup roasted peanuts, roughly chopped

Dressing

• 4 tbsp Squeaky Gate extra virgin olive oil

• 1 tbsp ginger, grated

• 1 clove garlic, grated

• 1 heaped tsp Coles hot chilli flakes

• 2 tbsp Mr Chen’s soy sauce

• 2 tsp sugar

• 1 tbsp Mr Chen’s rice wine vinegar

Method

• Heat a wok or saucepan on medium to high heat. Add the dumplings and a splash of oil, and allow to golden slightly, pour in a splash of water and cover with a lid for 7 - 8 minutes.

• Place the rice noodles, cabbage, cucumber, red onion and half of the herbs onto a large serving platter. Gently toss to combine.

• For the dressing, heat the oil in a small pot over a medium heat. Place the ginger, garlic and chilli flakes into a heat-proof bowl then carefully pour over the hot oil. Once the oil has stopped bubbling and sizzling over the garlic and chilli flakes, add in the soy sauce, sugar and vinegar. Stir and allow to slightly cool to room temperature.

• Place the warm dumplings onto the salad and drizzle over the dressing. Scatter over the remaining herbs and crushed peanuts before serving.

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Turmeric & Lemongrass Chicken Satay

Turmeric & Lemongrass Chicken Satay

Recipe By Louis Tikaram

Ingredients

• 1 kg Coles free range chicken breast, sliced into strips

• 2 tbsp coriander root, washed

• 1 tsp salt

• 2 tbsp lemongrass, chopped

• 8 tbsp red shallots, chopped

• 6 Coles lime leaf, torn

• 2 tbsp Coles turmeric

• 6 tbsp peanuts

• 2 tbsp coriander seed

• 2 tbsp cumin seed

• 1 ½ cup Coles coconut cream

• 4 tbsp palm sugar

• 1 tbsp caster sugar

• 1 tbsp chilli powder

• 4 tbsp fish sauce

• ½ lime, to serve

Method

• Put the cumin and coriander seeds in a bowl and wash quickly, this will help release the flavour when roasting. Dry roast in the oven for 10 minutes at 160 degrees (C) until fragrant then set aside.

• Add the coriander root, salt, lemongrass, shallots, lime leaf, turmeric, peanuts into a blend and mix. Grind the spices and add to the paste mix and blend again into a fine paste. Then add the coconut cream, palm sugar, caster sugar, chilli powder, fish sauce and mix until combined.

• Add the chicken to the mix and allow to marinate for 1 to 2 hours.

• Skewer the marinated chicken in a zig zag motion until ⅔ of the skewer is filled up. Grill the skewers on medium heat until golden brown, whilst brushing on more marinade while they grill.

• Serve the skewers on a plate stacked on one another, with a wedge of lime on the side.

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Bacon & Egg Porridge

Bacon & Egg Porridge

Recipe By Michael Weldon

Ingredients

• 8 slices streaky bacon, sliced thinly

• 1 onion, diced                

• 2 tbs butter

• ½ tsp smoked paprika

• 1 cup rolled oats

• 2 cups chicken stock

• ¼ bunch parsley

• 4 eggs, poached

Method

• In a dry saucepan over a medium heat cook the bacon to render out the fat. Add in the onion and butter, fry off until the onion softens. Add in the smoked paprika and fry off for 1 minute.

• Add in the chicken stock and oats, cook out until the oats are hydrated and soft. If you like you porridge in the runnier side add a little extra stock at the end.

• In a saucepan of simmer water add a splash of white vinegar and a pinch of salt. Gently lower the eggs into the poaching water from a small bowl or cup. Gently cook for a couple of minutes until the white are set but the yolks are still soft.

• Serve the porridge with a poached egg on top and a drizzle extra burnt butter.

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Barramundi Black Bean & Ginger

Barramundi Black Bean & Ginger

Recipe By Louis Tikaram

Ingredients

• 2 x 200 g fillets of barramundi

Salad

• 3 shallots (green spring onions), shredded

• 1 small red chilli, seeds removed and finely sliced

• 1 bunch coriander, leaves picked

Dressing

• 1 tbsp salted black beans (rinsed)

• 2 cm knob fresh ginger, finely chopped

• 2 tbsp black vinegar

• 2 tbsp Coles asia white rice vinegar

• 3 tbsp oyster sauce

• 1 tbsp white sugar

• 1 tbsp fish sauce

• 125 ml Squeaky Gate extra virgin olive oil

Method

• Fill a wok with 2 litres of water, fit the steamer in place and cover with a lid; bring water to the boil so that the steamer is activated.

• Once the water is boiling, place the fish inside the steamer; cover again with a lid and cook for approximately 8 minutes, or until the fish is just cooked.

• Place all dressing ingredients in a bowl and whisk to combine. Spoon over 2 tablespoons of the dressing and toss to mix well. The dressing should taste salty, sweet, with slight heat.

• To serve, place a piece of fish into a deep serving bowl or plate and drizzle evenly with remaining dressing. Garnish with the mixed salad and serve immediately.

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