Ricotta and Cherry Crostini

Ricotta and Cherry Crostini

Recipe By Courtney Roulston

Ingredients

• 2 cups fresh Coles cherries, halved, pitted

• 4 slices Coles sourdough bread

• 3 tbsp Squeaky Gate extra virgin olive oil

• sea salt and black pepper to taste

• 180 g fresh ricotta cheese, from the Coles deli

• 1 tbsp thickened cream

• 1 orange

• 2 tbsp whole roast almonds, chopped

• 1 tbsp Coles Australian honey

• ¼ cup flat leaf parsley, roughly chopped

Method

• Heat a BBQ or grill pan over a medium/high heat. Drizzle the bread with half the oil and cook for 2 minutes each side, or until slightly charred. Set aside.

• Mix together the ricotta cheese and cream and a pinch of salt and pepper in a bowl until well combined.

• Peel 3 strips of orange zest and slice into thin julienne. Mix the orange peel with chopped almonds, parsley, 1 tablespoon of orange juice and the remaining oil.

• Spread the ricotta mixture onto the toasted bread and top with the cherries. Scatter with the orange and almond mixture and finish with a drizzle of extra virgin olive oil before serving. 

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Jazz Apple & Beetroot Fritters

Jazz Apple & Beetroot Fritters

Recipe By Stephanie Alexander Kitchen Garden Foundation with Courtney Roulston

Ingredients

• 2 jazz apples, washed

• 1 large beetroot, washed

• 2 medium sized brown onions, sliced

• 2 tsp whole cumin seeds

• 1 tbsp curry powder

• 2 tsp black sesame seeds

• 1 tsp dried chilli flakes (optional)

• sea salt and cracked black pepper, to taste

• 100 g chickpea flour

• 2 cups oil for frying

• 1 lemon to serve

Method

• Grate the apples on the large side of a box grater into a clean bowl lined with a muslin cloth. Wrap up the sides of the muslin cloth and squeeze to remove any excess juice from the apples and set the juice aside. Place the apple pulp into a large mixing bowl then grate in the beetroot and add in the sliced onions.

• Heat a frying pan over a medium heat and toast the cumin seeds for 1 minute, or until fragrant. Grind the seeds in a mortar and pestle and add them into the apple mixture along with the curry powder, sesame seeds, chilli, salt, black pepper and chickpea flour.

• Use a spoon to mix well, adding a few spoons of the apple juice into the mixture to form a sticky batter.

• Heat the oil in a frying pan over a medium heat. Place tablespoon sized amounts of the batter in the pan and cook for 2 minutes each side, or until the fritters are crispy and cooked through. Cook them in batches of 3 or 4 so the pan is not overcrowded and make sure the oil does not get too hot, otherwise the fritters and spices will burn. Drain the fritters on paper-towel then serve warm with a light seasoning of sea salt and lemon wedges on the side.

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Baby Cos Wedge Salad

Baby Cos Wedge Salad

Recipe By Michael Weldon

Ingredients

• 4 baby cos, cut into quarters

• Squeaky Gate extra virgin olive oil

• salt

• 8 streaky bacon rashes

Dressing

• 2 tbsp chipotle in adobo sauce

• 1 cup mayonnaise

• ¼ cup buttermilk

• 1 tsp smoked paprika

• 1 lime, juice

• ¼ bunch coriander, chopped

• ½ cup plain corn chips, crushed

• extra chopped coriander to garnish

Method

• Drizzle the lettuce with oil and season with sea salt. Cook on the bbq until the cut sides are charred.

• Cook the bacon until super crispy then chop into fine strips.

• In a bowl mix together the dressing ingredients. Taste and season with salt if needed.

• Lay the lettuce on a serving platter. Top with the dressing then sprinkle over the bacon and corn chips.

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Hot & Sour Beef Tartare With Cassava Crackers

Hot & Sour Beef Tartare With Cassava Crackers

Recipe By Louis Tikaram

Ingredients

Hot and Sour Dressing

• 5 whole unpeeled shallots (dry roasted)

• 1 small knob galangal peeled & sliced (dry roasted)

• 2 coriander roots (dry roasted)

• 10 long dried deseeded red chilies (soaked in cold water)

• 1 bird's eye chilies

• 1 garlic clove

• 100 ml lime juice

• 50 g white sugar

• 100 ml fish sauce

To Serve

• 100 g Coles Australian beef eye fillet, diced and left raw

• 2 long red chili (deseeded and brunoised)

• 1 sticks lemongrass (sliced fine)

• 1 shallot (brunoised)

• 2 lime leaf (fine julienne)

• cassava crackers, to serve

• 1 Lebanese cucumber

Method

To Make the Dressing

• Soak the dry long red chilies in cold water for 30 minutes then squeeze the excess water out.

• Dry roast the unpeeled shallots, galangal and coriander roots in the oven at 160 degrees or skewer and flame grill till soft and slightly chard with a smoky aroma.

• Pound all the ingredients together in a mortar and pestle to a very fine bright red paste. Incorporate the sugar, lime juice and fish sauce till dissolved. The flavour should be hot, sour, and salty. You may need to adjust slightly if necessary.

To Make the Cassava Crackers

• Deep fry at 220 degrees till puffed and let sit on absorbent paper, these can be fried beforehand though best to be used within a few hours.

To Assemble and Serve

• Combine the diced beef, along with the chopped ingredients and dressing in a mixing bowl. Arrange the crackers and spoon on the beef mixture. Garnish with some sliced cucumber.

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Peach Vanilla Olive Oil Slice

Peach Vanilla Olive Oil Slice

Recipe By Courtney Roulston

Ingredients

• 4 free range eggs, at room temperature

• ¾ cup caster sugar

• 2 tsp vanilla bean paste

• ¾ cup Squeaky Gate extra virgin olive oil, plus extra to grease tray

• ¾ cup peach nectar

• 2 ½ cups self raising flour

• 1 cup almond meal

• 2 large yellow peaches, stones remove, sliced into wedges

• 2 tbsp pistachio nuts, toasted, crushed

Icing

• 80 ml Squeaky Gate extra virgin olive oil

• 80 g icing sugar, sifted

• 2 tbsp pistachio nuts, toasted, crushed

Method

• Preheat an oven to 180 degrees (C). Grease and line the base and sides of a 30 cm x 20 cm rectangle baking tray with high sides (around 4 cm high), making sure the baking paper overhangs a little to make it easy to lift out the slice later.

• Place the eggs, sugar and half the vanilla in the bowl of an electric mixing bowl and whisk until pale and fluffy.

• Gently mix through the olive oil and peach nectar until combined. Sift in the flour and fold through the almond meal, making sure not to knock out too much air from the eggs. Pour the batter into the prepared tin so it is in an even layer. 

• Arrange the sliced peaches on top, gently pressing down into the batter. Bake for 45 minutes, or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and allow the slice to cool.  

• Whisk the olive oil, icing sugar and remaining vanilla together until pouring consistency, adding a dash of water if the mixture needs loosening.

• Once the cake has cooled, drizzle with olive oil icing and pistachio nuts before slicing into squares and serving.

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Raw Snapper With Red Chilli Nahm Jim

Raw Snapper With Red Chilli Nahm Jim

Recipe By Louis Tikaram

Ingredients

• 200 g piece snapper fillet, skin off, pin-boned

• ½ cup picked coriander leaves

• 20 g salmon roe 

Red Chilli Nahm Jim

• 3 long red chillies, seeded

• 1 small red chilli

• 2 cloves garlic, peeled

• 2 coriander roots, scraped and washed

• ⅓ cup shaved palm sugar

• ⅓ cup fish sauce

• ¾ cup lime juice

Method

To Make Red Chilli Nahm Jim:

• Pound chillies, garlic and coriander roots to a paste using a mortar and pestle. Pound in palm sugar, then stir in fish sauce and lime juice. Taste - it should be sweet, sour, and salty.

• Add a little more sugar, fish sauce or lime juice if needed. Set aside.

To Make the Snapper:

• Trim any remaining skin and bloodline from the snapper with a sharp filleting knife.

• Cut the fish against the grain into 5 mm sashimi slices and arrange on a serving plate overlapping in a straight line. Cover and refrigerate until just before serving.

To Serve:

• Cover the snapper liberally with Nahm Jim (you may not need it all).  

• Arrange salmon roe equally over the fish, scatter with coriander leaves.

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Chickpea Tikka

Chickpea Tikka

Recipe By Michael Weldon

Ingredients

• 1 red onion, cut into chunks

• 3 tbsp Patak’s tikka masala paste

• 1 cup Jalna greek yoghurt

• 1 tin Coles canned tomatoes

• 2 tins Coles organic chickpeas

• 2 tbsp Squeaky Gate extra virgin olive oil

Serving Suggestion

• rice

• coriander

• 1 pack Patak’s mini pappadums

Method

• In a frying pan, fry the onion in oil until it softens. Add in the curry paste and fry until toasted. Add the tomatoes. Add the yoghurt and stir.

• Raise the heat to boil and simmer for 10 minutes until the sauce is completely combined. Add in the chickpeas and cook until warmed through.

• Serve the chickpea tikka with side of rice, coriander and papadums.

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Strawberry and Pistachio Tart

Strawberry and Pistachio Tart

Recipe By Courtney Roulston

Ingredients

• 1 sheet frozen puff pastry

• 1 egg for brushing

• 150 g mascarpone cheese

• 100 g whipped cream

• 1 tsp vanilla bean paste

• 300 g fresh strawberries, hulled

• 2 tbsp honey

• 1 tbsp pistachio nuts, chopped

Method

• Pre-heat the oven to 190 degrees (C). Place the puff pastry onto a line oven tray and mark out a border 1.5 cm from the edge with a knife. Spike the middle section of the pastry with a fork and then brush all over with egg. Bake for 25 minutes, or until golden and puffed. Allow to cool.

• Mix together the mascarpone cheese, whipped cream and vanilla in a bowl. Spoon the mixture over the cooled pastry and spread out in an even layer.  

• Cut the strawberries and scatter over the cream mixture.

• Drizzle the tart with honey and pistachios before serving.

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Marinated Grilled Chicken, Coleslaw & Tortillas

Marinated Grilled Chicken, Coleslaw & Tortillas

Recipe By Louis Tikaram

Ingredients

• 1 whole Coles free range chicken, cut in half

• 1 pack Coles flour tortilla wraps

Marinade

• 2 lemons, juiced and zested

• 1 lime, juiced and zested

• 5 cloves of garlic, peeled

• 1 red capsicum, seeded and roughly chopped

• 3 long red chilies

• 1 bunch fresh continental parsley

• 1 tbsp Coles smoked paprika

• 1/4 cup Squeaky Gate white balsamic vinegar

• 1 cup Squeaky Gate extra virgin olive oil

• 1 tbsp sea salt

• 1 tbsp Coles cracked black pepper

Coleslaw

• 1 small green cabbage , shredded

• 1 medium carrot, finely shredded

• ½ cup Coles whole egg mayonnaise

• ½ cup Coles sour cream

• 1 1/2 tbsp Squeaky Gate apple cider vinegar

• 2 tsp Dijon mustard

• 2 tbsp white sugar

• 3/4 tsp celery salt

• ¼ tsp Coles cracked black pepper

Method

• To make the marinade:

• In a food processor, blend all the ingredients into a fine paste and marinade the cooked chicken for at least one hour or overnight for best result, save ½ cup of marinade to brush the chicken while grilling.

• To make the coleslaw:

• Mix all ingredients together and set aside for at least 20 minutes (perfect timing to grill your chicken) before serving to allow the dressing to thin out by drawing moisture out of the cabbage and carrot.

• To prepare the chicken:

• Preheat the grill to medium high. Add chicken to the marinade and ensure the chicken is fully coated. Place onto the grill, basting with the reserved marinade and until cooked through, around 12 minutes per side.

• Serve with tortillas and eat your way!

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Avocado and Sesame Soba Noodle Salad

Avocado and Sesame Soba Noodle Salad

Recipe By Courtney Roulston

Ingredients

• 1 pack soba noodles

• 2 avocados, diced

• 4 radishes, sliced thinly

• ½ cup edamame

• 2 tbsp pickled ginger

Dressing

• 2 tbsp rice wine vinegar

• 2 tbsp sesame oil

• 1 tbsp soy sauce

• 1 tbsp wasabi

• 1 garlic clove, grated

• 1 tsp sugar

Garnish

• toasted black and white sesame seeds

Method

•  Cook the soba noodles according to the instructions of the packet. Then allow to drain and cool to room temperature.

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

• Prepare the avocado, radishes, edamame and picked ginger in a bowl. Add the noodles and add the dressing. Serve immediately.

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Spiced Porridge Bread

Spiced Porridge Bread

Recipe By Courtney Roulston

Ingredients

• 4 cups Red Tractor wheat free oats

• 2 tsp mixed spice

• 2 tsp bi carb soda

• ½ cup sunflower seeds

• ½ cup walnuts, roughly chopped

• ½ cup dried apricots, roughly chopped

• ½ cup medjool dates, roughly chopped

• 500 g Jalna Greek yoghurt

• 2 free range eggs, beaten

• 1 tsp sea salt flakes

• ⅓ cup honey, plus extra to serve 

• ½ cup milk

• butter, to serve

Method

• Preheat the oven to 180 degrees (C). 

• In a large bowl mix together the oats, mixed spice, bi-carb, sunflower seeds, walnuts, dried apricots, medjool dates, yoghurt, eggs, salt flakes, honey and milk. Mix well so that everything is evenly combined. 

• Grease and line a loaf tin with baking paper, leaving a little overhanging to make it easy to lift out the bread once cooked. Fill the tins with the oat mixture and smooth out so there are no air bubbles.

• Bake the bread for 45 minutes, or until golden and cooked through. Allow to cool in the tin for 10 minutes before placing onto a cake rack to cool completely.

• Slice and serve with butter and honey.

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Lamb Barbacoa With Spanish Rice & Salsa Roja

Lamb Barbacoa With Spanish Rice & Salsa Roja

Recipe By Louis Tikaram

Ingredients

• 1 white onion (finely diced)

• 1 bunch coriander leaves (chopped)

• 250 g tortilla chips

Lamb Shoulder Braise

• 1.5 kg rolled lamb shoulder

• 3 ltrs water

• 2 tbsp coriander seed  (whole)

• 2 tbsp cumin seed (whole)

• 1 tbsp black peppercorns (whole)

• 2 tbsp dry oregano

• 4 bay leaf

• 3 tbsp salt

• 8 whole dried red chiles

• 1 tomato (quartered)

• 1 onion (peeled and quartered)

• 1 carrots (peeled and cut)

• 1 red capsicum (seeded and diced)

• 1 bunch coriander stems

• 6 garlic cloves

• 2 jalapenos (halved)

Salsa

• 3 tomatoes (quartered)

• 1 white onions (quartered)

• 5 garlic cloves

• 8 long red dry chilies

• 2 tsp salt

Spanish Rice

• 4 cups jasmine rice

• 2 bay leaf

• 3 tbsp vegetable oil

• 2 tomato (quartered)

• 1 small onion (peeled & quartered)

• 3 cloves garlic

• 1 tbsp salt

• 1 litre water

Method

Braise:

• Preheat the oven to 160 degrees.

• Place all the braising ingredients into a large pot to bring to the boil. Place lamb shoulder in desired braising tray, ensuring it is deep enough to submerge the entire shoulder. Pour stock over the lamb, cover with a lid or tin foil and place into the oven for 4 hours.

Salsa:

• Start to prepare your Spanish rice and salsa rojo. Roast tomatoes, onions, and garlic on a baking tray for 20 minutes till soft.

• Also roast the dried chilies on a separate baking tray for 2 minute intervals stirring and tossing till crispy and bright red, usually 6 minutes in total. Place all ingredients in a blender and blend until smooth then season with the salt.

Spanish Rice:

• On a baking tray mix the tomatoes, onions and garlic with the oil and roast for 20 minutes. Blend water, tomato, onion, salt in a food processor or upright blender, add to a medium saucepan, bring to the boil and set aside. Toast rice in a medium size saucepan for 5 minutes, stirring continuously until the rice turns slightly white and you can smell a nutty aroma.

• Slowly add the tomato mix to the rice along with the bay leaves (it will splatter so be careful) cover with the lid and cook on low for 10 minutes till the liquid is evaporated.

• After 4 hours, the lamb should be soft to touch, remove and allow to cool then strain the liquid and reserve in a pot. Remove the bay leaf and chop the rest of the vegetables and spices roughly on a chopping board, scrape into a large mixing bowl and reserve to the side with the meat.

• Once the meat is cooled just enough to handle remove the netting and chop into small chunks as rustic as possible then add it to the mixing bowl with the chopped vegetables/spices and combine well with a mixing spoon.

• Reduce the strained liquid slightly over low heat and check the seasoning.

• Serve the chopped meat on a plate along with some Spanish rice and a good dollop of Salsa, some tortilla chips and a sprinkle of diced onion and chopped coriander along with a bowl of the lamb braise to enjoy with the meal or as a warm starter.

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Sour Orange Curry Of Mussels

Sour Orange Curry Of Mussels

Recipe By Louis Tikaram

Ingredients

Curry Paste

• 1 cup red shallots

• ⅓ cup garlic

• ½ cup dried shrimp

• 1 cup dried red chillies, seeded

• ¾ cup tamarind pulp

Curry

• 1 ltr Coles real chicken stock

• ⅓ cup curry paste (*refer to recipe below)

• 4 lime leaves

• 1 stalk lemongrass, bruised

• 100 ml fish sauce

• ⅓ cup castor sugar

• ⅓ cup tamarind pulp

• 4 snake beans

• 6 cobs baby corn

• 1 tomato

• 12 betel leaves, 6 whole and 6 shredded

• 1 kg black mussels

• 2 long red chillies, seeded, very finely sliced

• ½ cup coriander leaves

Method

For the Curry Paste

• Soak chillies and shrimp separately in warm water for 20 minutes then drain.

• Place garlic, shallot and shrimp in a food processor and blend to a smooth paste.

• With the motor running, add the chillies and tamarind and blend until it becomes smooth.

For the Curry

• Bring stock to the boil, add paste and simmer for 3 minutes.

• Add lime leaves, ½ the lemongrass, fish sauce, sugar, and tamarind, it should taste sour, salty and sweet.

• Simmer for a further 2 minutes, then add snake beans, corn, tomato and the 6 whole betel leaves slightly torn.

• Simmer for a further 2 minutes, taste and add more fish sauce, sugar or tamarind if necessary.

• Add cleaned mussels and simmer for another minute or so, to just warm through.

• Spoon into a serving bowl, garnish with shredded betel leaf, chilli, coriander and serve with steamed rice.

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Poached Montague Tree Plums with Coconut Rice Pudding

Poached Montague Tree Plums with Coconut Rice Pudding

Recipe By Michael Weldon

Ingredients

• 2 cups coconut water

• 1 cup jasmine rice

• 3 cups coconut milk

• ½ cup coconut cream

• 1 vanilla pod, split in half

• 4 plums, cut into quarters

• 1 cup rose

• 1 cup water

• ½ cup caster sugar

• 1 orange, 2 slices of peel and juice

• 1 vanilla bean

• 2 star anise

Method

• Add the coconut water into a saucepan over a medium heat, once simmering add in the rice and cook until the liquid is absorbed.

• Add the coconut milk, cream and vanilla bean and cook until the rice is tender.

• In a saucepan add the rose, water, caster sugar, orange, vanilla bean and star anise, mix together. Add in the plums and place over a medium heat, cook until the plums are tender.

• To serve, spoon the rice pudding into a bowl then top with plums and some of the plum poaching liquid.

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MaPo Tofu

MaPo Tofu

Recipe By Louis Tikaram

Ingredients

• 1 kg Coles pork mince

• 100 g garlic

• 100 g ginger

• 150 g (½ jar) chili bean paste

• 100 ml oil

• 50 ml Coles soy sauce

• 1.25 l Coles real chicken stock

• 3 heaped tbsp cornstarch (dissolved in 50 ml water)

• 600 g Coles silken tofu

• 50 g chopped spring onion

Method

• Blend the ginger and garlic in a food processor till a chunky paste.

• Heat the oil in a heavy based large pot.

• Fry off the pork till the liquid is completely dissolved and then cook for a further 5 minutes.

• Add the garlic and ginger and continue to cook, scraping the bottom to avoid burning. Once fragrant, add the chili bean paste and continue to cook for another 10 minutes till the pork is rendered and the fat starts to split.

• Add the soy sauce. Add the chicken stock and simmer for 10 minutes.

• Dissolve the cornstarch in water and while the MaPo is boiling, add the starch while whisking then simmer for another 5 minutes. The MaPo should be deep red in color, glossy and very aromatic.

• Add the silken tofu and gently stir to break up the tofu (leave slightly chunky).

• Serve in a large serving bowl garnish with some chopped shallots and dig in.

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BBQ Eggplant with Curry Yoghurt Dressing

Recipe By Courtney Roulson

Ingredients

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

• 20 fresh curry leaves

• 3 medium purple eggplants, sliced in 2cm wedges

• sea salt to taste

• 2 tsp curry powder

• 1 cup Jalna Greek yoghurt

• 1 tsp whole egg mayonnaise

• juice of ½ lemon

• 2 tsp toasted pepita seeds, lightly crushed

• 1/3 cup coriander sprigs to serve

Method

• Heat a BBQ grill to a medium heat.

• Heat the oil in a small pot over a medium heat and fry the curry leaves for 30 seconds, or until crispy. Use a slotted spoon to remove the curry leaves and set them aside on a plate lined with baking paper.

• Place the sliced eggplants into a large tray and drizzle with 50 ml of the oil used to fry the curry leaves. Toss well with a pinch of sea salt to coat completely.

• Place the same pot with 30 ml of oil remaining in it back onto a medium heat. Add the curry powder and cook for 1 minute, or until fragrant.

• Place the yoghurt into a bowl and whisk in the curry powder mixture, mayonnaise, lemon juice and a pinch of salt. Set aside.

• Place the eggplants onto the grill and cook for 4 - 5 minutes on each side, or until they are charred on the outside and softened on the inside. Remove from the heat and arrange on a serving platter. Drizzle the eggplants with some of the curry yoghurt dressing then garnish with fried curry leaves, crushed pepita seeds and coriander sprigs.

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King Prawn Pad Thai

King Prawn Pad Thai

Recipe By Louis Tikaram

Ingredients

• 2 tbsp palm sugar

• 3 tbsp water

• 4 tbsp tamarind pulp 

• 3 tbsp fish sauce

• 4 tbsp oil

• 150 g dry rice noodles (soak in water for 1 hour or overnight in the refrigerator)  

• 2 free range eggs

• 8 medium sized peeled Coles deli king prawns (tail on) 

• 2 tbsp dried shrimp

• 3 cloves garlic, chopped

• ¼ cup sliced onion

• 100 g Coles firm tofu, cut into small pieces

• 3 tbsp chopped pickled radish

• l ½ cup garlic chives, cut into 3 cm lengths

Garnish

• 1 cup bean sprouts

• ¼ cup roasted peanuts, roughly chopped

• 1 lime

• 1 tsp dried chili powder/flakes

Method

• Add palm sugar to a small pot and melt over medium heat then add water, fish sauce and tamarind pulp. Bring sauce to a simmer, then turn off heat, stir well and set aside.

• Drain the noodles then heat a wok or a large nonstick frypan over medium heat and add just enough oil to coat the bottom. Gently cook off the prawns for 1 minute, remove them from the pan and reserve for later.

• In the same wok over medium heat, add the rest of the oil and cook off the eggs, quickly stir and toss so it breaks up and does not stick, as soon as the egg is cooked add garlic, shallots, radish and dried shrimp. Cook for 1 minute until the garlic starts to turn golden.

• Turn the heat up high then add noodles and stir fry for a further minute, tossing and stirring to coat the noodles, then add your pad Thai sauce.

• Keep tossing until all the sauce is absorbed around 2 minutes more.

• Once the noodles are soft, toss the cooked king prawns and garlic chives through the pad Thai still combined.

• Serve immediately onto a plate and garnish with lime wedge, peanuts on bean sprouts chilli chilli.

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Olive Oil, Tomato and Anchovy Dip

Olive Oil, Tomato and Anchovy Dip

Recipe By Michael Weldon

Ingredients

• ½ cup Squeaky Gate extra virgin olive oil

• 1 brown onion, diced

• 2 garlic cloves, sliced

• 2 tomatoes, diced

• 6 - 8 anchovy fillets

• ¼ bunch parsley

• sea salt

• 1 loaf of sourdough, grilled

Method

• In a medium saucepan over a medium heat, fry the onions gently in olive oil, making sure not to add colour. Once the onion is soft add in the garlic and anchovies, cool into the garlic is soft and the anchovy has melted into the oil.

• Add in the tomatoes and chilli and remove the mixture from the heat, stir through and allow the hot oil to soften the tomato.

• Serve the dip at room temperature with grilled bread on the side.

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Teriyaki Eye Fillet With Bok Choy

Teriyaki Eye Fillet With Bok Choy

Recipe By Michael Weldon

Ingredients

• 300 g Coles steak

• 4 pieces bok choi

Teriyaki Glaze

• ½ cup soy sauce

• ¼ cup brown sugar

• 1 ½ tsp fresh ginger, minced

• 1 tsp fresh garlic, minced

• 1 tbsp honey 

• 3 tbsp mirin 

Method

• For the teriyaki glaze, combine all ingredients in a small saucepan, bring to a boil, reduce heat and simmer for about 4 minutes. Remove from heat and let cool.

• Set up a steaming pot ready for your bok choy.

• Heat a heavy-bottomed frying pan over high heat. Add the steaks and sear one side until browned (around 3 minutes). Flip the steaks over and sear the other side.

• If you have oil pooling in your pan, drain the excess oil. Pour the teriyaki glaze into the pan with the beef, and let it boil.

• Flip the steaks over repeatedly until the teriyaki sauce is very viscous and coats each steak in a thick shiny glaze. Transfer the steak to a cutting board and let them rest for a few minutes.

• Steam the bok choy for a few minutes till tender. Slice your beef teriyaki with a sharp knife, Drizzle the remaining teriyaki sauce onto the sliced steaks and bok choy. Serve with steamed jasmine rice.

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Passionfruit Yoghurt Eton Mess with Passionfruit Caramel

Passionfruit Yoghurt Eton Mess with Passionfruit Caramel

Recipe By Michael Weldon

Ingredients

Passionfruit Caramel

• 1 cup caster sugar

• ¼ cup butter

• ¼ cup passionfruit juice

Yoghurt

• 1 cup sweet and creamy yoghurt

• 1/3 cup passion fruit pulp

To Plate

• 4 meringue nests

• 1 mango, diced

• ½ cup toasted shaved almonds

• 2 passionfruit

Method

• In a saucepan, cook the sugar over a medium heat until it caramelizes. Add in the butter and remove from the heat. Add in the passionfruit juice and stir until combined. Allow to cool.

• In a bowl mix together the passion fruit and yoghurt until it ripples.

• To plate, crush the meringues then top with passionfruit yoghurt. Top with mango and fresh passionfruit. Then finish with passionfruit caramel and toasted almonds.

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