Lamb Koftas with Mint Chilli Relish

Lamb Koftas with Mint Chilli Relish

Recipe by Brent Draper

Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

500 g Coles lamb mince
1 ½ tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp sumac
½ cup mint leaves
2–3 green chillies, deseeded
1 tsp sugar
¼ cup coriander or parsley leaves
Small knob of ginger
1 tbs lemon juice
Small tub Jalna Lactose Free Natural Yoghurt

Method

In a large bowl, combine lamb mince with turmeric, cumin, coriander powder, and salt and pepper. Shape the mixture into long sausage shapes around skewers.

Heat extra virgin olive oil in a medium pan, then add the koftas. Cook for 8–10 minutes, turning occasionally.

Meanwhile, blitz the mint leaves, green chillies, sugar, ginger, coriander or parsley, and lemon juice to make the relish.

To serve, spread yoghurt onto a serving plate. Sprinkle over sumac, place the koftas on top, and drizzle with the mint relish.

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The Milk Pail Peach Milkshake

The Milk Pail Peach Milkshake

Recipe by Louis Tikaram

Serves: 2
Prep Time: 5 minutes

Ingredients

2 ½ cups peaches
½ cup Norco Full Cream Milk
4 scoops Norco Cape Byron Ultimate Vanilla Ice Cream

Method

In a blender, combine the peaches and milk, blending on high until the peaches are fully incorporated. Add the ice cream and blitz for 10 seconds. Serve immediately in a tall glass.

Optional: Top with whipped cream or garnish with your favourite topping.

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Milk Braised Pork

Milk Braised Pork

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 2.5 minutes

Ingredients

Method

1 boneless pork shoulder, cut into large chunks
1 head of garlic, halved
4 dried whole red chillies
1 tbs Coles fennel seeds
3 punnets sage
1 lemon, sliced into rounds
4 cups Norco Full Cream Milk
Coles sea salt
Squeaky Gate olive oil
2 bunches baby broccoli
½ bunch parsley, chopped
½ bunch chives, chopped

Method

In a large oven-safe saucepan, heat olive oil and brown the pork with a pinch of sea salt. Add the garlic and cook until golden. Stir in the chillies, fennel seeds, sage, and lemon slices, frying for 1 minute. Pour in the milk and bring to a boil. Cover and place in a 150°C oven, cooking for 2 hours or until the pork is tender.

In a hot frying pan, sauté the baby broccoli until just softened. Season with sea salt and a squeeze of lemon juice.

Garnish the pork with chopped parsley and chives.

Serve the pork with the broccoli on the side.

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Mexican Fish Bowl

Mexican Fish Bowl

Recipe by Brent Draper

Serves: 3
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

Method

3 skinless white fish fillets (snapper or barramundi)
1 tsp paprika
1 tsp cumin
½ tsp coriander
Coles sea salt and pepper
1 Lebanese cucumber, chopped into large chunks
1 cup cherry tomatoes, halved
1 avocado, thinly sliced
½ red onion, thinly sliced
Fresh coriander, for garnish
½ cup sour cream
1 chipotle pepper, finely chopped
1 cup corn chips
2 limes
1 cup cooked white rice
2 cups thinly sliced green cabbage
Squeaky Gate extra virgin olive oil

Method

Cut the white fish into large pieces and marinate with paprika, cumin, coriander, salt, pepper, and a drizzle of extra virgin olive oil.

Heat a medium pan and cook the fish until fully cooked through.

In a small bowl, mix the sour cream with the chopped chipotle pepper and a squeeze of lime juice. Stir well to combine.

To assemble the bowl, start with a layer of rice, followed by the cooked fish. Add Lebanese cucumber, cherry tomatoes, avocado, red onion, corn chips, and cabbage. Drizzle the chipotle sour cream on top and garnish with fresh coriander and lime wedges.

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Penne with Chilli, Tomato & Butter Sauce

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

1 pack San Remo Penne
3 tbs butter
1 onion, finely diced
2 garlic cloves, sliced
1 tsp dried chilli flakes
2 tbs tomato paste
1 tin crushed tomatoes
½ tsp dried oregano
¼ cup cream
¼ bunch basil, plus extra for garnish
Coles sea salt
Coles black pepper
Parmesan cheese

Method

Bring a large pot of salted water to a boil and cook the pasta according to the packet instructions.

In a large frying pan, heat 2 tbs of butter with a splash of olive oil. Add the onion and cook until very soft. Stir in the garlic and fry until fragrant. Add the chilli flakes and tomato paste, cooking briefly to enhance the flavours. Stir in the crushed tomatoes and dried oregano, cooking over medium heat until the sauce thickens. Add the cream and basil, then season with salt and pepper to taste.

Transfer the cooked pasta directly into the frying pan with the sauce. Toss to combine, adding a splash of pasta water if needed. Stir in the remaining butter and toss until the pasta is well coated.

Serve topped with extra basil and parmesan cheese.

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Southern Indian Barramundi Korma Curry

Southern Indian Barramundi Korma Curry

Recipe by Louis Tikaram

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

3 tbs vegetable oil
½ red onion, thinly sliced
3 tbs Patak's Korma Curry Paste
1 tbs tomato paste
⅔ cup canned tomatoes
⅔ cup water
400 ml coconut milk
1 ¼ tsp Coles sea salt
1 tomato, cut into chunks
600 g barramundi, cut into large dice
¼ cup coriander leaves

Method

In a large pot over medium heat, heat the vegetable oil and cook the red onion for 3 minutes or until translucent.

Add Patak's Korma Curry Paste and cook for 1 minute to release its aroma. Increase the heat to medium-high, then stir in the tomato paste and canned tomatoes. Cook for 2 minutes.

Add water, coconut milk, and salt, stirring to combine. Bring to a simmer, then reduce the heat to low so the sauce bubbles gently. Add the fresh tomato and simmer for another 3 minutes, stirring occasionally. The sauce should thicken but will loosen again when the fish is added.

Add the barramundi to the pot, stir gently, and cook for 3–4 minutes or until the fish flakes easily.

Remove from heat and transfer to a serving bowl. Garnish with fresh coriander leaves.

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Huli Huli Chicken

Huli Huli Chicken

Recipe by Brent Draper

Serves: 4
Prep Time: 40 minutes
Cook Time: 15 minutes

Ingredients

500 g Coles Free Range Chicken Thighs
¼ cup soy sauce
½ cup pineapple juice
1 tbs ketchup
1 tbs brown sugar
1 tbs red wine vinegar
½ tbs chilli flakes
Small knob ginger, grated
2 garlic cloves, grated
Canned pineapple slices
Fresh coriander
1 jalapeno, roughly chopped
Peanuts, roughly chopped
Lime, for squeezing

Method

In a large bowl, combine soy sauce, pineapple juice, ketchup, brown sugar, vinegar, chilli flakes, grated ginger, and grated garlic. Add Free Range Chicken Thighs and marinate for 30 minutes.

Preheat a BBQ to medium-high heat. Grill the chicken thighs, turning occasionally and basting with the marinade, for 10–12 minutes or until charred and cooked through.

Grill the pineapple slices until slightly softened and charred.

To serve, place the chicken on a serving plate and top with charred pineapple slices, fresh coriander, jalapenos, and peanuts. Finish with a squeeze of lime.

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Crisp Iceberg Lettuce Salad With Hot English Mustard

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes

Ingredients

1 iceberg lettuce, shaved
1 bunch of radishes, shaved
2 shallots, shaved
½ head of fennel, shaved
1 bunch of dill, picked
1 bunch of chives, sliced thinly
¼ cup pumpkin seeds, roasted

Hot English Mustard Dressing

1 tbsp Coles hot English mustard
Juice of 1 lemon
1 tbsp honey
¼ cup Squeaky Gate extra virgin olive oil

Method

This salad is best made as close to serving time as possible. Keep all the salad ingredients chilled and slice them as last minute as you can; it makes a huge difference.

In a bowl, combine the lemon juice, extra virgin olive oil, hot English mustard, and honey using a whisk. Then add the dill to the mixture.

Using a mandolin, thinly slice the radishes, fennel, and shallots, and toss them together. Thinly slice the iceberg lettuce. Add all the salad ingredients to the dressing and mix until everything is coated.

Garnish with toasted pumpkin seeds and chives. Serve straight away. This salad pairs well with steaks, roasts, and even fish.

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Broccoli & Prawn Pepper Noodles

Broccoli & Prawn Pepper Noodles

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

1 broccoli, florets cut
1 packet Coles prawns
1 packet fresh udon noodles
2 garlic cloves, finely sliced
1 knob ginger, finely sliced
3 tbs Ayam dark soy sauce
2 tbs Ayam oyster sauce
1 ½ tsp brown sugar
1 tbs rice wine vinegar
Black pepper
Sichuan pepper

Method

Heat a wok over high heat and add oil. Cook the prawns until done, then set them aside.

Add ginger and garlic to the wok, followed by the broccoli, dark soy sauce, oyster sauce, rice wine vinegar, and brown sugar. Cook through, stirring well.

Add the udon noodles to the wok and cook until they separate.

Return the cooked prawns to the wok, season with black pepper and Sichuan pepper, and cook for 2-3 minutes, tossing to combine.

Serve in a large bowl and enjoy.

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BBQ Lamb Loin Chops with Anchovy & Rocket Sauce

BBQ Lamb Loin Chops with Anchovy & Rocket Sauce

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

9 Coles lamb loin chops
Coles sea salt

Anchovy and Rocket Sauce

10 anchovy fillets, with oil
2 garlic cloves
2 tbsp capers, plus juice
1 cup baby rocket leaves
½ bunch parsley
Juice of 1 lemon
Coles sea salt
Coles black pepper
¼ cup Squeaky Gate extra virgin olive oil

Method

Heat a BBQ or griddle pan until smoking hot. Season the lamb loin chops generously with salt. Place them on the grill, fat side down first, to render some of the fat. Cook on both sides until nicely charred and just cooked through. Allow the chops to rest for at least 5 minutes.

In a jug, combine all the sauce ingredients and blend with a stick blender until smooth. Taste and adjust the seasoning as desired.

Serve the lamb chops with the anchovy and rocket sauce in a dipping bowl on the side.

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The Ultimate Lunchbox Honey Oat Bar

The Ultimate Lunchbox Honey Oat Bar

Recipe by Louis Tikaram

Serves: 12
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

250g unsalted butter, plus extra for greasing
100g brown sugar
200g honey
450g Red Tractor Organic Rolled Oats

Method

Heat the oven to 160°C and grease and line a baking tin with butter and baking paper.

In a large pan, melt the butter over low-medium heat. Stir in the brown sugar and honey until fully combined and melted. Remove the pan from the heat and mix in the oats until evenly coated.

Pour the mixture into the prepared tin and smooth the surface with the back of a spoon.

Bake for 22-25 minutes, or until the edges are set but the middle remains slightly soft. Leave to cool completely in the tin before cutting into squares or bars.

Wrap in greaseproof paper for a quick snack or pack into lunchboxes.

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Homemade Fresh Cheese

Homemade Fresh Cheese

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

3 cups Norco Full Cream Milk
1 cup Norco cream
2 tbs vinegar 
Pinch of salt

Method

In a large saucepan, combine the cream, milk, and salt. Place over medium-low heat, stirring gently, until the mixture reaches 93°C. Be careful not to let the milk come to a rapid boil.

Once the liquid reaches 93°C, add the vinegar and stir once. Turn off the heat and let the mixture sit undisturbed for 15 minutes.

Line a sieve with cheesecloth. After 15 minutes, use a slotted spoon to scoop out the cheese curds and transfer them into the lined sieve. Continue until all the curds have been collected.

Your cheese is now ready to use in the same way as ricotta. It will keep in the fridge for a few days, but it’s also delicious eaten straight away.

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Crumbed Lamb Cutlets, Turmeric Yoghurt & Hot Honey

Crumbed Lamb Cutlets, Turmeric Yoghurt & Hot Honey

Recipe by Brent Draper

Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

8 lamb cutlets frenched
1 cup plain flour
3 cups panko bread crumbs
2 eggs
1 small tub greek yoghurt
2 knobs fresh turmeric
1 lime
¼ cup honey
1 birdseye chill
1 bunch curry leaves
Vegetable oil for frying
Coles sea salt & pepper

Method

Start by setting up a breading station with three bowls: one for flour, one for whisked eggs, and one for panko breadcrumbs. Using one hand for wet ingredients and the other for dry, coat the lamb cutlets by dipping them first into the flour, then into the egg, and finally into the breadcrumbs. Set the breaded cutlets aside on a plate.

Fill a small pot halfway with vegetable oil and heat it to 180°C. Once the oil reaches temperature, fry the curry leaves for 10 seconds, then transfer them to a paper towel to drain.

To make the turmeric yoghurt, grate fresh turmeric into the Greek yoghurt. Mix in half of the fried curry leaves, finely diced spring onions, and season with salt and pepper.

For the hot honey, warm honey in a small pan over low heat. Add finely diced birdseye chillies, and once the honey becomes runny, remove it from the heat and set aside.

Fry the lamb cutlets in the hot oil for 4–5 minutes, or until golden brown. Transfer them to a paper towel to drain excess oil.

To serve, arrange the lamb cutlets on a serving plate. Pour the turmeric yoghurt into a small bowl, sprinkle with the remaining curry leaves, and drizzle the hot honey over the cutlets. Enjoy!

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Salmon Steak with BBQ Potato Salad

Salmon Steak with BBQ Potato Salad

Recipe by Michael Weldon

Serves: 2
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

2 Huon Premium Tasmanian Salmon Steak Skin On 200g
2 tbs Squeaky Gate extra virgin olive oil
1 tsp Coles sea salt, plus extra for seasoning
½ tsp black pepper
½ tsp paprika
1 lemon, juiced
1 tbs fresh dill, roughly chopped
1 tbs fresh parsley, roughly chopped
4 medium potatoes, cut into wedges
2 sprigs fresh thyme

Method

Heat a griddle pan over medium heat and add 1 tbs of olive oil. Cook the potato wedges until golden brown. When the potatoes are halfway cooked, add the thyme to the pan and season with sea salt and black pepper.

Meanwhile, roughly chop the parsley and dill and place them in a mixing bowl. Once the potatoes are cooked through, add them to the bowl with the herbs. Stir gently, squeeze over the juice of one lemon, and drizzle with an additional 1 tbs of olive oil.

To prepare the salmon, dust the flesh side of each fillet with paprika and a pinch of sea salt. Heat a pan over medium-high heat and add a drizzle of olive oil. Place the salmon in the pan, skin side down, and cook for about four minutes until the skin is crisp. Turn the salmon and cook for an additional minute on the flesh side.

To serve, arrange the potato salad on a plate and place the salmon fillet on top. Enjoy.

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Lamb Larb

Lamb Larb

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

½ cup jasmine rice
500g lamb mince
2 garlic cloves, grated
2 shallots, thinly sliced
2 birdseye chillies, sliced
1 bunch Thai basil, leaves picked
1 lime
2 tbsp Ayam fish sauce
2 tsp sugar
½ bunch coriander, leaves picked
Sunflower oil
Coles sea salt

To serve

2 baby cos lettuces, separated into cups
or Steamed jasmine rice

Method

In a hot, dry wok, toast the jasmine rice until it turns a light golden colour. Transfer the toasted rice to a mortar and pestle and crush it into a coarse powder.

In the same wok, add a drizzle of sunflower oil and heat until smoking. Add the lamb mince and cook until caramelised and browned. Stir in the garlic, shallots, and chillies, tossing until well combined. Add the Thai basil and coriander leaves, cooking until just wilted. Stir in the sugar and fish sauce, then remove from the heat. Finish with a squeeze of lime juice.

Serve the larb topped with the roasted rice powder, alongside baby cos lettuce cups or steamed jasmine rice.

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Baked Yoghurt and Cranberry Dessert Pots

Baked Yoghurt and Cranberry Dessert Pots

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients
12 cups Jalna Greek Yoghurt
500g condensed milk
2 tbsp dried cranberries
2 tbsp blanched almonds
1 tbsp pistachios
2 tbsp caster sugar

Garnish
1 punnet raspberries

Method

Preheat the oven to 180°C.

In a bowl, mix together the yoghurt and condensed milk until evenly combined. Fold in the dried cranberries. Pour the mixture into ramekins, cover each one with foil, and secure with a rubber band.

Place the ramekins in a baking tray with 2cm of boiling water at the bottom. Bake for 18 minutes, then turn off the oven and leave the ramekins inside for an additional 10 minutes. Afterward, transfer them to the fridge to set.

In a non-stick frypan over medium heat, cook the caster sugar until it melts and caramelises to a golden colour. Stir in the almonds and pistachios to coat them in the caramel, then pour the mixture onto a sheet of baking paper to cool and set.

Once the yoghurt pots are set, serve them topped with the caramelised nuts and fresh raspberries.

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Chicken, Ginger & Shallot Rice Salad

Chicken, Ginger & Shallot Rice Salad

Recipe by Louis Tikaram

Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients

1 tbs ginger, finely grated
2 garlic cloves, minced
2 tbs sesame oil
1 tbs honey
Juice of 1 lime
2 tbs light soy sauce
2 tbs Squeaky Gate extra virgin olive oil
2 cups cooked jasmine rice, cooled
2 cups cooked chicken, shredded
2 cups mixed greens (baby spinach, rocket, or similar)
1/2 cup fresh coriander leaves, roughly chopped
1 red onion, thinly sliced
1 cucumber, thinly sliced
2 tbs sesame seeds, toasted
1/4 cup roasted peanuts, roughly chopped

Method

Start by preparing the dressing. In a bowl, whisk together the ginger, garlic, sesame oil, honey, and lime juice until well combined. Add the soy sauce and Squeaky Gate extra virgin olive oil, whisking again to emulsify the dressing.

In a large mixing bowl, combine the cooled rice, shredded chicken, mixed greens, coriander, onion, and cucumber. Sprinkle over the toasted sesame seeds and toss everything together gently.

Pour the prepared dressing over the salad and toss again to coat all the ingredients evenly.

To serve, plate the salad onto a large serving dish or individual bowls. Scatter the chopped peanuts over the top for added crunch.

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Spiced Chicken Schnitzel with Laksa Gravy

Spiced Chicken Schnitzel with Laksa Gravy

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

2 chicken breast butterflied and pounded flat with a meat mallet
1 cup plain flour
3 eggs
1 tbs Ayam Laska paste
1 cup panko breadcrumbs
1 tsp chilli flakes
Coles sea salt
2ltr Oil 

Laksa Gravy

3tbs Ayam Laksa paste
1 pouch of Coles chicken stock
1 tin of coconut cream
1 green chilli, diced 
1 lime leaf, sliced thinly
1 lime

Method

In a bowl, whisk together the eggs and laksa paste until smooth. Season the flour with a pinch of sea salt.

Prepare a crumbing station by placing the seasoned flour, egg mixture, and breadcrumbs in separate bowls. Coat each piece of chicken in the flour, dip it into the egg mixture, and then coat it evenly in breadcrumbs.

In a saucepan, fry the laksa paste over medium heat until fragrant and the oil begins to separate from the paste. Stir in the chicken stock and coconut cream, bringing the mixture to a boil. Reduce the heat and let it simmer for 15 minutes, or until the sauce thickens.

Heat oil in a saucepan to 180°C. Fry the schnitzels one at a time until golden brown and cooked through.

Finish the gravy by adding chilli, lime leaves, and a squeeze of fresh lime juice. Serve the schnitzels topped with the laksa gravy and a crispy green salad on the side.

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Rice Pudding with Rum and Raisin Sauce

Rice Pudding with Rum and Raisin Sauce

Recipe by Louis Tikaram

Serves: 4-6
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients

Pudding:
1 ½ tbs unsalted butter
½ cup Arborio rice
3 ½ cups Norco Full Cream Milk
½ cup thickened cream
¼ cup brown sugar
1 vanilla bean pod, halved lengthwise
¼ tsp salt
2 large egg yolks
3 tbs toasted sliced almonds

Buttered Rum Raisin Sauce:
½ cup raisins
⅓ cup dark rum
½ cup brown sugar
½ tsp salt
⅛ tsp ground cinnamon
2 tbs unsalted butter

Method

To make the Buttered Rum Raisin Sauce, combine raisins and rum in a small saucepan with a lid. Bring the mixture to a simmer over medium heat, cover, and remove from the heat. Let stand for 30 minutes to plump the raisins. After 30 minutes, stir in the brown sugar, 1 tablespoon of water, salt, and cinnamon. Return to the heat and simmer over low heat, stirring often, until the sugar dissolves. Remove from the heat and stir in the butter, 1 tablespoon at a time, until the sauce is thick and glossy. Set aside.

To prepare the Rice Pudding, melt butter in a large saucepan over medium heat. Add Arborio rice and cook, stirring constantly, until toasted and fragrant. Stir in Norco Full Cream Milk, cream, brown sugar, vanilla bean pod halves, and salt. Bring the mixture to a gentle simmer, stirring constantly. Reduce the heat to medium-low and cook, stirring often, until the rice is tender and the mixture thickens, about 30–35 minutes. Remove from the heat and discard the vanilla bean pod halves.

In a separate bowl, whisk the egg yolks. Gradually ladle in about ½ cup of the hot pudding mixture, whisking constantly to temper the eggs. Pour the warmed egg mixture back into the saucepan and stir constantly for about 1 minute until well combined. Remove from the heat and let the pudding cool slightly; it will continue to thicken as it cools.

To serve, spoon the rice pudding into a large serving bowl or individual bowls. Top with the buttered rum raisin sauce and sprinkle with toasted almonds. Serve warm or at room temperature.

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5 Native Spice Celeriac Steak

5 Native Spice Celeriac Steak

Recipe by Nornie Bero

Serves: 4
Prep Time: 20 minutes
Cook Time: 50 minutes

Ingredients

Celeriac Steak
800g celeriac
Dash of olive oil
Pinch of Coles sea salt
Pinch of Coles black pepper

Native 5 Spice Jus
60g sliced shallots
1 carrot, diced
1 garlic clove, minced
150ml red wine
500ml vegetable stock
100ml port
Native 5 spice (cinnamon myrtle, anise myrtle, ground pepperberry, fennel seeds)
Cornflour (slurry)
Pinch of Coles sea salt
Pinch of Coles black pepper
Dash of olive oil

Warrigal Greens Cream
2 cups Warrigal greens
1 bunch English spinach
2 boiled potatoes
150ml cream
2 nobs of butter
Good pinch of Coles sea salt
1 garlic clove, crushed
Pinch of white pepper

Method

Heat a medium pot over medium heat with a dash of olive oil. Braise the garlic, carrots, shallots, and native 5 spice until partially cooked. Add the port, red wine, and vegetable stock, and reduce the mixture by half. Adjust seasoning with salt and pepper, then thicken with a cornflour slurry if needed.

Preheat the oven to 200°C. Peel the celeriac, wash and dry it thoroughly, then slice into steak-like pieces and score the surface to create a lattice pattern.

Heat a cast-iron pan over high heat with a drizzle of olive oil. Fry each side of the celeriac steaks for about 3 minutes, until golden. Sprinkle with native 5 spice, flip, and coat the other side. Season with salt and pepper. Transfer the pan to the oven and bake for around 10 minutes, or until tender.

For the jus, heat a pan over medium-high heat with olive oil. Add shallots, carrots, and garlic, cooking until softened. Deglaze the pan with port, then add red wine and reduce. Stir in a pinch of the native 5 spice blend and vegetable stock, allowing the mixture to reduce further. Finish by thickening with a cornflour slurry and whisking until smooth.

To prepare the Warrigal greens cream, add the boiled potatoes to a pot with half a cup of their cooking liquid. Cook down slightly before adding cream, butter, Warrigal greens, and spinach. Continue cooking until the greens are soft. Remove from heat and blend the mixture until smooth using a stick blender. Adjust seasoning with salt and white pepper.

To serve, spread the Warrigal greens cream on the base of a plate, place the celeriac steak on top, and finish with a generous drizzle of the native 5 spice jus. Enjoy!

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