Wagyu Bites

Wagyu Bites

Ingredients

• 500gr sirloin Wagyu steak

  1 pinch Sea Salt

  1 pinch cracked black pepper

  Splash of Olive Oil

  1 tbsp chopped Chives

  Fresh baguette

  Horseradish Mayo

  4 tbsp grated Horseradish

  3 tbsp Japanese Mayo

  Squeeze of Lemon Juice

  1 pinch Sea Salt

  Splash of Worcestershire

  Caramelised Shallot

  5-6 Shallots Thinly Sliced

  1 tbsp Butter

  Splash Olive Oil

Method

• Allow the steak to come to temperature for about half an hour.

  Season the steak generously with olive oil, salt and pepper.

  Cook steak on the grill for another 3-4 minutes each side to get a nice crust, remove from the heat and allow to rest for 10-15 minutes on a cutting board.

  For the Horseradish Mayo, mix all ingredients together in a small mixing bowl and set aside.

  To make the caramelized shallots pour olive oil and butter into a pan over medium heat. Add shallots. Cook down until brown and fragrant.

  Slice the fresh baguette, season with olive oil, salt and pepper the toast the on the grill.

  Add horseradish mayo to the toasted baguette. Then layer caramelized shallots, sliced wagyu, and garnish with chopped chives.

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Whipped Squeaky Gate Olive Oil Butter

Whipped Squeaky Gate Olive Oil Butter

Ingredients

• 200 g Coles salted butter at room temperature.

  100 ml Squeaky Gate extra-virgin olive oil

  1 tsp Coles Sea salt

Method

• In a large mixing bowl whisk the butter for 2 minutes till it is light and fluffy.

  Have a rest then add the olive oil and salt flakes then whisk for another 2 minutes.

  Have another rest then whisk as fast as possible for another minute.

  The butter should be smooth and glossy.

  Store in an airtight container though for the tastiest option serve straight away.

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Pork Schnitzel with Potato & Egg Salad

Pork Schnitzel with Potato & Egg Salad

Recipe by Brent Draper

Serves – 2
Prep Time – 0 mins
Cook Time – 0 mins

Ingredients

• 2 pork chops

  1/4 cup flour

  1 egg for crumbing + 2 eggs for salad

  1 cup panko bread crumbs

  2 medium potatoes

  4 asparagus stalks

  2 spring onion stalks

  1/4 red onion

  1 tsp lemon zest

  2 tbs mayonnaise

  1 tsp curry powder

  1/2 tsp English mustard

  1/4 cup capers

  Reserved capers brine

  Dill

  Bunch of Parsley

  Oil for frying

Method

• Preheat oven to 200 degrees

  Cut potatoes into 1cm x 1cm pieces - oil, season them with salt and place in the oven for 20 mins.

  Place pork chops in between two pieces of baking paper and hit with something heavy like a rolling pin or mallet/weight to flatten.

  Place pork chops in a bowl and pour over a small amount of capers brine and leave to side.

  Prep asparagus stalks by trimming ends.

  Place asparagus, spring onions and red onion into a bowl, lightly oil and season

  On a grill pan on high heat place asparagus, spring onions and red onion. You’re looking for some char marks, don’t overcook.

  Dice asparagus, spring onions and red onion once cooked into 1cm pieces. Leave to the side.

  In a pot, boil water and place in 2 eggs for 6-8 minutes.

  Once potatoes are cooked, pull them out and leave to side to cool.

  Pull eggs out of water, take off the shell and dice into 1cm cubes and leave to the side.

  In three different bowls, organise breading station - cracked egg, 1 cup panko bread crumbs, 2 tbs flour. Season panko bread crumbs with salt and pepper.

  Place pork chop into the flour and coat both sides, shake off excess.

  Place pork chop into the egg mixture and coat both sides, shake off excess

  Place pork chop into bread crumb mixture and coat both sides, set to the side.

  In a pan, heat oil to 180 degrees and cook schnitzels cooking on both sides until golden brown. 2-3 minutes per side.

  In a large bowl, place in potatoes, asparagus, spring onion, red onion, 1 tsp lemon zest, 1/4 cup capers, 2 tbs mayonnaise, 1 tsp curry powder, 1 tsp English mustard, 1 tbs finely chopped dill - mix through well and leave to the side.

  Once pork chop is cooked, place onto a paper towel and allow excess oil to drip off.

  Plate up by placing schnitzel down first, then topping with potato salad, serving with a wedge of lemon on the side.

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Stir-Fried Beef Fillet Bulgogi

Stir-Fried Beef Fillet Bulgogi

Recipe by Keith Murray

Serves - 2
Prep - 30 min

Ingredients

• 350 g beef fillet (or sirloin)

  ½ sliced onion

  200g firm vegetable of your choice ( broccolini, mushroom, carrot)

  Chilli *optional

• Marinade

  4 tbsp soy

  2 tbsp sugar or to taste

  2 tbsp mirin

  ½ pear grated (or kiwi fruit)

  2cloves garlic grated

  1 tbsp sesame oil

  ½ onion grated

  Dash ground black pepper & salt to taste

• Pickled Onions

  ½ cup sugar ½ cup pure white vinegar

  ½ cup water

  Mix together and marinade for 10 mins

Method

• Marinade

  Blend all ingredients till smooth

• Beef Bulgogi

  Slice the beef thin as possible ( slice the onions and mix with the sliced beef add the marinade and leave in the fridge for 30 minutes (overnight for best results)

  Add the vegetables of your choice and mix through the beef

  Heat up a wok or heavy frying pan add a little oil and when smoking hot add the beef mix

  This can be done in batches to avoid stewing the beef

  Bulgogi means fire beef so the beef should be nice and caramelized with some flames licking of the pan to get a taste of fire in the dish

  Serve with steamed Korean sticky rice

• Pickled onions

  1 brown onion sliced fine

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Yoghurt Flatbread Manoushe

Yoghurt Flatbread Manoushe

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 20 mins

Ingredients

• 150g Jalna Greek yoghurt

  150g Self raising Flour

  1 tbsp Squeaky Gate extra virgin olive oil

  Pinch of salt

  Meat Topping

  200g Lamb mince

  1 onion

  2 garlic cloves

  4 cherry tomatoes

  ¼ bunch parsley

  1 tsp Coles smoked paprika

  1 tsp garlic powder

  1 tsp Coles cumin

  Coles Sea Salt

  Garnish

  ¼ bunch parsley, sliced thinly

  Lemon wedges on the side

Method

• In a bowl, mix together the yoghurt, flour, olive oil, and a pinch of salt. Mix and knead into a ball of dough. Allow it to rest.

  In a food processor, pulse all the topping ingredients until a sticky paste is formed.

  Roll the dough out into 4 round discs about ½ cm thick. Spread the meat mixture over the rolled-out dough.

  Heat an oven-safe frypan over medium-high heat. Add a drizzle of olive oil and cook the dough. Transfer the pan to the oven and cook for 8 minutes until the mince is cooked.

  Cut into quarters and top with parsley.

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Stanley Special Fried Rice

Stanley Special Fried Rice

Recipe by Louis Tikaram

Ingredients

• 4 prawns, peeled and cut into 1/2 cm pieces

  1 tsp Coles sesame oil

  1 tsp salt

  1 tsp sugar

  4 tbsp Squeaky Gate extra virgin olive oil

  3 cups cold cooked white rice

  2 Coles eggs

  1 green shallot, finely chopped

  1 tsp Coles light soy sauce

  1 pinch ground white pepper

Method

• In a small mixing bowl, marinate the prawns in sesame oil, salt, and sugar. Set aside.

  Heat 2 tablespoons of olive oil in a wok over medium heat. Add the prawns and cook for 1 minute, then set them aside. Wipe out the wok.

  Loosen the rice grains with your fingertips to break up any clumps.

  Heat the remaining 2 tablespoons of olive oil in the wok and swirl it around to coat the sides.

  Crack the eggs into the wok and stir with a wooden spoon to break them up while cooking. Once the eggs are fully cooked, add the rice to the wok. Stir and toss continuously until the rice starts to make a crackling sound.

  Add the green shallots and cooked prawns to the wok. Continue frying and tossing until everything is heated thoroughly.

  Season with light soy sauce, salt, and white pepper. Stir well to combine.

  Dish out the Stanley special fried rice and serve immediately.

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Tomato & Basil Risotto

Tomato & Basil Risotto

Recipe by Courtney Roulston

Dietaries – gluten free
Serves – 4
Prep Time – 5 minutes
Cooking Time- 25 minutes

Ingredients

• 1 tablespoon extra virgin olive oil, plus extra to serve

  40g butter

  1 small brown onion, finely diced

  3 cloves garlic, finely chopped

  1.5 cups Arborio rice

  1 tablespoons tomato paste

  1/3 cup (80ml) white wine *Optional

  2 punnets Perino red tomatoes

  1 litre Coles low salt chicken stock

  60g Parmesan cheese grated from a block

  1/3 cup fresh basil, leaves picked

Method

• Heat the oil and half the butter in a large frying pan over a medium heat. Add the onion and cook for 1-2 minutes, or until soft. Add the garlic and stir through for 1 minute before adding in the rice. Cook the rice for 1-2 minutes to toast slightly and to coat the rice in the oil mixture.

  Spoon in the tomato paste and cook out for 1 minute then pour in the wine and bring up to a simmer to cook out the alcohol.

  Stir through the tomatoes then pour in ½ cup of the stock. Bring the mixture up to a simmer then add in ½ cup of stock in intervals, stirring in between each addition until the rice is creamy and the tomatoes are starting to break down- This will take around 15-20 minutes.

  Take the risotto off the heat then stir through half the basil leaves, remaining butter and Parmesan cheese until well combined. Spoon onto a serving plate then grate over some extra Parmesan cheese, scatter with basil and a drizzle of extra virgin olive oil before serving.

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Bang Bang Chicken

Bang Bang Chicken

Recipe by Louis Tikaram

Ingredients

• 2 Chicken breasts

  1 knob of ginger, sliced

  2 green onions (shallots)

  1 large Lebanese cucumber

  Sauce

  2 tbsp Coles light soy sauce

  1 tbsp black vinegar

  2 tbsp Lao Gan Ma crispy chili oil

  ½ tsp sesame oil

  ¼ tsp ground Sichuan pepper

  ¼ tsp sugar

  ⅛ tsp sea salt

  1 tbsp toasted white sesame seeds

Method

• Place the chicken breasts, sliced ginger, and the bottom part of the green onions into a saucepan. Add enough water to just cover the meat.

  Bring the water to a boil, then reduce the heat to a simmer. Cover with a lid and let it cook for 10 minutes. Turn off the heat and let it sit covered for an additional 3 minutes.

  Remove the chicken from the saucepan (keep the cooking liquid) and transfer it to a plate to cool down.

  Slice the Lebanese cucumber into matchsticks and finely chop the green tops of the green onions. Set them aside.

  Using your fingers, shred the chicken into strips.

  In a bowl, mix all the sauce ingredients together with 2 tablespoons of the chicken cooking liquid.

  Place the julienned cucumber on a serving plate. Top it with the shredded chicken. Pour the sauce mixture over it. Garnish with the finely chopped green onion tops and toasted sesame seeds.

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Patatas Bravas

Patatas Bravas

Recipe by Kitchen Garden Foundation

Serves - 6

Ingredients

• 3 tbsp Squeaky Gate extra-virgin olive oil

  400 g Coles tinned tomato’s

  1 red onion, peeled and finely chopped

  3 garlic cloves, peeled and finely chopped

  1/4 tsp cayenne pepper

  1 sprig of thyme

  1 tsp sweet paprika

  400 g tin diced tomatoes or 600 ml home-made passata

  ½ tsp Coles sea salt

  1 small handful of parsley, finely chopped

Method

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

  Pour 2 tbsp olive oil into the large frying pan and heat it on medium–high.

  Add the potatoes and cook until they are golden brown (about 10 minutes). Use a

  slotted spoon or spatula to remove them, and set them aside on kitchen paper to

  drain.

  Heat 1 tbsp of olive oil in the small frying pan.

  Add onion and cook for 2 minutes, then add garlic, cayenne pepper, thyme and paprika, and cook for a further 30 seconds.

  Pour the tomatoes into the pan and sauté for 5 minutes.

  Turn heat down.

  Taste the sauce and season to taste.

  Divide the potatoes between serving platters.

  Pour the sauce over the potatoes and sprinkle with parsley.

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Baked Butternut with Feta & Mint

Baked Butternut with Feta & Mint

Recipe by Anjali Pathak

Dietaries – None specified
Serves – 4
Prep Time – 10 mins
Cook Time – 60 mins

Ingredients

• 2 butternut pumpkin, cut in half lengthways and seeds removed

  4 tbsp Patak’s Butter Chicken Paste

  50 g spinach, roughly chopped

  50 g feta cheese

  2 tbsp fresh mint leaves, finely chopped

  6 sundried tomatoes, roughly chopped

  2 tbsp Patak’s Mango Chutney

  zest of 1 lemon

  salad, to serve

Method

• Preheat the oven to 200 degrees (C).

  Rub Patak’s butter chicken paste all over the pumpkin, especially on the flesh side and bake in the oven for 45 minutes, or until you can put a knife through it easily.

  In the meantime make the filling by mixing together the spinach, feta, mint and sundried tomatoes.

  When the pumpkin is soft, take it out of the oven and scoop out nearly all the flesh. Toss with the spinach mix.

  Rub the hollowed pumpkin with Patak’s mango chutney and put the filling back into the skins.

  Sprinkle over the lemon zest and roast in the oven for another 10 minutes.

  Serve with a delicious crisp salad.

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Coco's Favorite Yoghurt Pancakes with Mixed Berries

Coco's Favorite Yoghurt Pancakes with Mixed Berries

Recipe by Louis Tikaram

Ingredients

• 2 cups frozen mixed berries

  1/2 cup water

  1/4 cup sugar

  1 cup Jalna Greek yogurt

  1 cup ricotta cheese

  3 Coles eggs

  Juice of 1 lemon

  1 cup plain flour

  1/2 tsp baking soda

  Pinch of salt

  3 tsp Coles unsalted butter

Method

• Mix the berries, water, and sugar in a saucepan.

  Cook over low heat, stirring often, for 10 minutes or until the berries begin to break apart.

  Whisk together the yogurt, ricotta cheese, eggs, and lemon juice in a bowl.

  Mix the flour, baking soda, and salt in another bowl. Add the flour to the yogurt mixture and stir just until blended.

  Heat a large frying pan over medium-low heat.

  Melt 1 teaspoon of butter, then add the pancake batter in large spoonful.

  Repeat the process until all pancakes are cooked.

  Flip the pancakes when the tops begin to bubble, 3 to 5 minutes, and cook the second side until browned.

  Serve the pancakes with the warm mixed berries in dessert bowls, then top with poached berries and drizzle with the reduced syrup.

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Crispy Fish Sandwich

Crispy Fish Sandwich

Recipe by Courtney Roulston

Dietaries – Pescetarian
Serves – 2
Prep Time – 10 mins
Cooking Time – 10 mins

Ingredients

• 4 thick-cut slices of soft white bread (cut from a whole square loaf)

  50g butter, softened at room temperature

  Sea salt

  Black pepper

  1 small red onion, thinly sliced

  2 x 160 g pieces firm skinless white fish (Barramundi, snapper, cod, flathead)

  1/3 cup Coles plain flour for dusting

  2 free-range eggs, beaten

  2 cups Coles panko breadcrumbs

  Squeaky Gate extra virgin olive oil for frying

  1 cup iceberg lettuce, finely shaved

  Tartare sauce

  2/3 cup kewpie mayonnaise

  2 tbs baby capers, rinsed, chopped

  1 tbs cornichons, chopped

  Zest of ½ lemon

  1 tbs Coles American mustard

  1 tbs each flat parsley and dill, chopped

Method

• Place the tartare sauce ingredients into a bowl. Stir to combine and set aside.

• Place the onion into a small bowl of ice water with a squeeze of lemon juice and set aside for 10 minutes. Heat 1cm of oil in a large frying pan to 180 degrees C.

• Dust the fish in flour and a pinch of salt, then place into a bowl with the egg to coat the outside. Drain any excess egg from the fish, then coat it in the panko crumbs, pressing gently so the entire outside of the fish is coated. Fry the fish for 3 minutes each side, or until golden and crisp. Drain on paper towel and season with salt.

• Butter the bread, then place a spoonful of the tartare sauce onto each side. Drain the onions, then place them onto the bread with the lettuce and fried fish.

• Top with the other slice of bread and cut in half to serve.

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Tempeh Banh Mi

Tempeh Banh Mi

Recipe by Courtney Roulston

Ingredients

• 1 x 300g pack Coles Natures Kitchen Tempeh

  2 tbsp Coles soy sauce

  1 tbsp Coles Finest maple syrup

  2 tbsp kewpie mayonnaise

  3 spring onions

  1 cup coriander sprigs

  1 long red chilli, sliced

  1 long baguette, or 4 small bahn mi rolls

  Pickled Vegetarian

  2 carrots, peeled, cut into julienne

  1 cup Daikon radish, peeled, cut into julienne

  1 cup Coles rice wine vinegar

  ¼ cup white sugar

  Mushroom Pate

  40g butter

  ½ brown onion, diced

  2 cloves garlic, chopped

  300g swiss brown mushrooms

Method

• For the pickled vegetables, place the carrot and daikon into separate bowls and massage in ½ teaspoon salt into them. Bring the vinegar, sugar, and ½ cup of water to the boil in a small pot then pour over the vegetables. Set aside for 15 minutes to pickle.

  For the pate, heat half the butter in a frying pan over medium heat. Add the onion and cook for 1 minute to soften. Add in the garlic, mushrooms, and a pinch of salt and pepper. Continue to cook, stirring for 5-6 minutes, or until the mushrooms are cooked through. Remove from the pan and allow to cool slightly. Place the mushrooms into a blender and blitz with the remaining butter until smooth.

  Cut the tempeh into strips and toss in a bowl with the soy and maple syrup. Cook in a non-stick frying pan over medium heat for 2 minutes, or until golden and sticky.

  To assemble, spread the mushroom pate onto one side of the bread and the mayonnaise onto the other side. Add on pickled vegetables, tempeh, spring onions, coriander, and chili before serving.

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Moonfish Skewers with Watermelon Salad

Moonfish Skewers with Watermelon Salad

Recipe by Louis Tikaram

Ingredients

• 1 tbsp coriander seeds

  1/8 tsp each celery seeds, dried oregano, dried mint

  1/3 cup Squeaky Gate extra-virgin olive oil

  400 g moonfish, cut into 5cm cubes

  Sea salt

  Black pepper

  Watermelon Salad

  500 g watermelon, cut into 2.5cm cubes

  1 Spanish onion, thinly sliced

  2 cups baby rocket

  ¼ cup Squeaky Gate extra virgin olive oil

  1 tbsp Squeaky Gate white wine vinegar

Method

• To make the moonfish skewers, combine the herbs and spices in a mortar and pestle, then pound until coarsely ground. Transfer to a large bowl, add the olive oil, and season to taste with sea salt and freshly ground black pepper. Combine the mixture well.

  Drop the moonfish cubes into the marinade, then immediately skewer them. Cover and refrigerate for at least 30 minutes.

  Heat a barbecue or chargrill to medium heat. Cook the moonfish for 8-10 minutes, turning once or until golden and cooked through.

  For the watermelon salad, combine the watermelon, onion, and rocket in a large bowl. Mix the olive oil and vinegar, then season to taste and toss with the salad ingredients. Serve immediately with the moonfish.

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Kofta Curry

Kofta Curry

Recipe by Anjali Pathak

Serves – 4
Prep Time – 10 mins
Cook Time – 25 mins

Ingredients

• Kofta Curry

  500 g lamb mince

  ½ jar Patak’s Korma Paste

  3 tbsp fresh coriander, roughly chopped

  3 tbsp vegetable oil

  1 small onion, finely chopped

  400 ml can coconut milk

  50 ml cream or coconut cream

  salt, to taste

  steamed rice, to serve

  Coconutty Pappadums

  2 tbsp cashews

  2 tbsp toasted coconut chips

  ½ cup Patak’s Mini Pappadums, roughly crushed

Method

• In a bowl mix together lamb mince, 2 tbsp Patak’s Korma Paste and half the coriander until well combined.

  Using clean hands roll the mixture into small golf ball sizes.

  Gently heat half the oil and fry the meatballs until golden on all sides.

  In the meanwhile heat a large frying pan with the remaining oil.

  Fry the onions for 5 minutes. Stir in the remaining Patak’s Korma Paste and 50ml of water. Allow the spices to cook for 2 minutes.

  Pour in the coconut milk and cream and stir well.

  Season with salt and simmer for 10 minutes.

  Add the meatballs to the sauce and cook for a further 5 minutes.

  Meanwhile make the Coconutty Pappadums. Using a pestle & mortar, roughly crush the cashews and coconut chips. Add Patak’s Mini Pappadums and give it a final crush.

  Serve the Kofta Curry on top of steamed rice sprinkled with Coconutty Pappadums and the remaining fresh coriander.

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Potato Leek and Chorizo Stew

Potato Leek and Chorizo Stew

Recipe by Michael Weldon

Serves - 4
Prep Time - 5 minutes
Cook Time - 40 minutes

Ingredients

• 2 tbsp Squeaky Gate extra virgin olive oil, pus extra to garnish

  2 fresh chorizo sausages, chopped (or any good quality sausages)

  2 cloves garlic, peeled, chopped

  2 leeks, white part only, washed, roughly sliced

  6 Coles Carisma potatoes, roughly chopped into chunks

  1 litre Coles chicken stock

  Coles sea salt

  Coles pepper to taste

  3 bay leaves

  ¼ cup flat leaf parsley to garnish

  Zest of ½ lemon

  Coles Laurent Sourdough bread & butter to serve

Method

• Heat the oil in a heavy based saucepan over a medium heat. Add the chorizo and cook for 3-4 minutes or until it starts to render some of its fat.

  Add in the leeks and a pinch of salt and pepper. Continue to cook for 2-3 minutes, or until the leeks are starting to wilt, stirring occasionally.

  Add in the potatoes, chicken stock and bay leaves. Top up with a little water if the mixture is not covered in liquid and leave to simmer for 25 minutes, or until everything is softened.

  Ladle into serving bowls then top with parsley, lemon zest, extra virgin olive oil and serve with crusty buttered bread on the side.

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Artichoke Carbonara

Artichoke Carbonara

Recipe by Courtney Roulston

Serves - 2
Prep Time - 5 minutes
Cook Time - 20 minutes

Ingredients

• 200 g San Remo Spaghetti

  2 small fresh artichokes, trimmed & stored in lemon water

  2 tbsp Squeaky Gate extra virgin olive oil

  120g thick-cut pancetta, sliced into chunky batons

  3 large free-range egg yolks

  ¼ cup pecorino cheese, freshly grated, plus a little extra to serve

Method

• Place the artichokes into a pot of salted water and bring it to a boil. Add the spaghetti into the same pot and simmer for 10-12 minutes, or until the artichokes are tender and the pasta is al dente. Remove the artichokes and set them aside to cool, then slice them. Drain the pasta, reserving 2 cups of the cooking water.

  Meanwhile, add the oil and pancetta to a cool frying pan and place it over medium heat. Stir for 5-6 minutes or until the pancetta releases some of its natural fat and becomes slightly crispy. Add in the artichokes and gently warm them through.

  Whisk the egg yolks in a bowl with the pecorino cheese and some black pepper. Stir in 1 cup of the reserved pasta water until well combined.

  Transfer the spaghetti to the pan with the artichokes and pancetta. Pour in the egg mixture and toss until the sauce thickens and becomes velvety, adding a little extra pasta water if needed. Divide the pasta among serving bowls and top with a little extra olive oil and cheese before serving.

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Pan Con Tomate

Pan Con Tomate

Recipe by Courtney Roulston

Dietaries – Pescatarian
Serves – 4 as a snack or starter
Prep Time – 10 minutes
Cooking Time – 5 minutes

Ingredients

• 1 loaf rye sourdough or ciabatta loaf

  ½ cup (125ml) Squeaky Gate extra virgin olive oil, plus extra to serve

  1 large clove garlic, peeled

  Sea salt flakes

  4 large ripe beefsteak, vine, or heirloom red tomatoes

  12 white anchovies (Optional)

  ¼ cup chives, finely chopped

Method

• Split the Ciabatta loaf in half horizontally and then slice it into 3-inch-wide fingers or slice the Sourdough into 4 x 1cm slices.

  Heat a BBQ or grill pan over medium-high heat. Drizzle the bread with 75ml of the oil and season with sea salt. Grill the bread for 2 minutes on each side, or until charred and crispy. Remove the bread from the heat and place it onto a tray. Rub the surface of the bread with garlic while it is still warm and set it aside.

  Slice the tomatoes in half horizontally and run the cut surface through the large holes of a box grater that is set over a bowl, and discard the skins. Run the tomato pulp through a sieve for 1 minute to remove any excess tomato water. Drink the tomato water or use it in a salad dressing. Place the tomato pulp into a bowl, then season it with sea salt and mix in 30ml of olive oil.

  Spoon the tomato mixture over the toasted bread and top it with an anchovy fillet, chives, a final drizzle of extra virgin olive oil, and cracked pepper.

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Tempura Corn Fritter Bao Buns

Tempura Corn Fritter Bao Buns

Recipe by Michael Weldon

Serves - 4
Prep Time - 10 minutes
Cook Time - 10 minutes

Ingredients

• ¼ cup mayo

  2 tbsp Mr Chen’s hoisin sauce

  1 tsp Mr Chen’s soy sauce

  12 Mr Chen's bao buns, steamed

  1 cucumber, sliced thinly

  Tempura batter

  ½ cup plain flour

  ½ cup corn flour

  1 cup ice cubes

  1 L ice-cold soda water

  Pinch of salt

  2 ears of corn

  1 carrot, julienned

  ¼ cabbage, shaved thinly

  2 spring onions, sliced thinly

  1 pack enoki mushrooms

Method

• In a large bowl, mix together the flours and salt. Slowly pour in the soda water until you get a thin batter that lightly coats a spoon. Add in the ice and keep chilled.

  In a bowl, mix together the mayo, hoisin, and soy sauce.

  In a second bowl, mix together the vegetables. Dust the vegetables with ¼ cup plain flour and drop them into the batter.

  In a large saucepan or deep fryer heated to 180°C, fry the tempura vegetables in batches. Cook until golden and crispy. Repeat until all the tempura is cooked.

  To assemble, spread the bun with the hoisin mayo, then add in the tempura vegetables, and finish with a couple of cucumber slices.

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Summer Sweetcorn Salad

Summer Sweetcorn Salad

Recipe by Kitchen Garden Foundation

Serves - 6

Ingredients

• 4 corn cobs, husks removed

  1 tbsp Squeaky Gate extra olive oil

  1–2 lettuce heads, such as cob, leaves separated

  1–2 radishes, thinly sliced, to garnish (optional)

  For the dressing:

  1 small handful of mint, finely chopped

  1 coriander sprig, finely chopped

  1 small handful of chives or 1 spring onion, finely chopped

  1 garlic clove, finely chopped

  ¼ cup buttermilk

  ¼ tsp Coles sea salt, to taste

  ¼ tsp Coles black pepper, to taste

Method

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

  Place the chargrill pan over a medium–high heat.

  Brush each corn cob with olive oil.

  Place the cobs on the chargrill pan and cook, turning regularly, for 20 minutes until the corn is lightly charred and softened.

  Remove from the heat and set aside.

  Dressing

  Whisk all of the ingredients in the small bowl and set aside.

  Assemble the Salad

  *Carefully slice the corn kernels from the cobs. Transfer to the serving bowl along with the lettuce leaves.

  Drizzle over the dressing and toss to combine.

  Garnish with the sliced radish, if using.

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