Spiced Salmon Bagel

Spiced Salmon Bagel

Recipe by Louis Tikaram

Serves: 2
Prep Time: 10 minutes

Ingredients

100g cream cheese
1 tbs lemon juice
Sea salt, to taste
Black pepper, to taste
1 bagel, halved and toasted
100g Huon blackened salmon, sliced
¼ cucumber, thinly sliced
¼ red onion, thinly sliced
1 tbs capers
1 tbs dill, chopped

Method

In a small bowl, mix cream cheese with lemon juice, sea salt, and black pepper until smooth. Spread the cream cheese mixture evenly over both halves of the toasted bagel. Layer with blackened salmon, then season with black pepper. Top with cucumber, red onion, capers, and fresh dill.

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Spicy Apple Tomato Salsa

Spicy Apple Tomato Salsa

Recipe by Brent Draper

Serves: 2
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

2 large ripe tomatoes
1 large apple, cored, peeled, and sliced
1 white onion, peeled and sliced
2–3 jalapeños
2 garlic cloves
2 tbs apple cider vinegar
¼ cup chopped coriander stems
Drizzle of extra virgin olive oil
Coles sea salt, to taste
Corn chips, to serve

Method

Preheat the BBQ plate to medium heat. Drizzle with extra virgin olive oil and place the tomatoes, onion, apple slices, and jalapeños onto the plate. Cook until slightly charred and softened.

Transfer the grilled ingredients, along with the garlic, apple cider vinegar, coriander stems, and a pinch of salt, into a food processor. Pulse until roughly chopped and combined.

Spoon the salsa into a small serving bowl and serve with corn chips on the side.

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Prawn Chawanmushi

Prawn Chawanmushi

Recipe by Michael Weldon

Serves: 2
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

Kombu (dried kelp), 1 sheet
Warm water, 500ml
Large prawns, 6, peeled, heads and tails reserved
Dried shiitake mushroom, 1
Mirin, 1 tbsp
Soy sauce, 1 tbsp, plus a splash extra
Eggs, 4
Sake, 1 tsp
Caster sugar, ½ tsp
Shelled edamame, ¼ cup
Fresh salmon roe, to serve

Method

To make dashi, add kombu to warm water and let it infuse over low heat for 5 minutes. Remove kombu. Add prawn heads and tails, mirin, dried shiitake mushroom, and soy sauce. Bring to a simmer, ensuring it does not boil, and let cook for 30 minutes. Remove from heat and allow to cool to room temperature.

Crack eggs into a bowl. The ratio is two eggs per cup of dashi. Add sake, caster sugar, and a splash of soy sauce, then whisk to combine. Pour two cups of dashi into the egg mixture, straining as you add it to ensure a smooth custard.

Place a few ramekins into a bamboo or metal steamer. Add peeled prawns to the bottom, followed by edamame and shiitake mushrooms. Ladle in the custard mixture to cover the base ingredients. Top with a butterflied prawn and a few edamame. Cover the ramekins with lids or foil and steam for 12 to 15 minutes until just set. Serve warm, topped with fresh salmon roe.

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Envy Apple Fennel Salad with Pan Seared Pork Chop

Envy Apple Fennel Salad with Pan Seared Pork Chop

Recipe by Brent Draper

Serves: 2
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

1 fennel bulb, thinly sliced
1 Envy apple, thinly sliced
2 celery stalks, thinly sliced
⅓ cup parsley, roughly chopped
¼ cup pomegranate seeds
⅓ cup walnuts, roughly chopped
1 lemon, halved
¼ cup extra virgin olive oil
2 bone-in Coles pork loin chops
Shaved Parmigiano Reggiano
Coles salt and black pepper

Method

Preheat the BBQ to medium heat. Season the pork chops with salt and black pepper, drizzle with extra virgin olive oil, and grill for 4–5 minutes on one side. Flip and cook for another few minutes until cooked through. Set aside to rest.

Place the lemon halves, flesh side down, onto the BBQ and cook until caramelised. Squeeze the juice into a small jar, add the extra virgin olive oil, and season with salt and black pepper. Shake well to create a vinaigrette and set aside.

In a large bowl, combine the fennel, apple, celery, parsley, pomegranate seeds, and walnuts. Drizzle with the vinaigrette and toss to coat.

Slice the pork off the bone and cut into thin slices. Arrange the salad on a serving plate, top with the sliced pork, and finish with shaved Parmigiano Reggiano.

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Creamy Coconut & Berry Oats

Creamy Coconut & Berry Oats

Recipe by Michael Weldon

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

Ingredients

1 cup Coconut cream 1 cup coconut water 2tbs strawberry jam ½ cup frozen raspberries 1 cup Red Tractor Creamy Style Instant Oats ¼ cup brown sugar ¼ cup shaved coconut, toasted 4tbs coconut cream ¼ cup fresh raspberry ¼ cup diced strawberries ¼ cup, blanched hazelnuts roasted

Method

In a large saucepan combine the coconut, water, jam, raspberry and brown sugar, bring to a simmer. Add in the oats and cook until the porridge is thick but creamy. Adjust the texture of the oats by adding a splash extra coconut cream or water. Spoon into a bowl then top with the shaved coconut, coconut cream, berries and hazelnuts.

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Cucumber & Goats Cheese Salad

Cucumber & Goats Cheese Salad

Recipe by Louis Tikaram

Serves: 4
Prep Time: 10 minutes

Ingredients

1 cucumber
2 tbsp Squeaky Gate white balsamic vinegar
1 tbsp Coles wholegrain mustard
1 tbsp pomegranate molasses
2 tbsp olive brine
3 tbsp Squeaky Gate extra virgin olive oil
Sea salt, to taste
Black pepper, to taste
1 cup Coles kalamata olives, pitted and sliced
Fresh parsley, chopped
200g Coles goats cheese, crumbled
Roasted pepitas, for garnish

Method

To make the dressing; in a bowl, combine the balsamic vinegar, whole seed mustard, pomegranate molasses, olive brine, and extra virgin olive oil. Mix well, then add a splash more balsamic vinegar to taste. Season with sea salt and black pepper.

Grab the cucumber again and slice it into rounds. In a large mixing bowl, add the sliced cucumber, olives, and a pinch of salt. Toss in some freshly chopped parsley for added flavour.

To serve, place the cucumber and olive mixture on a serving plate. Drizzle the dressing over the top, ensuring everything is coated nicely.

Crumble the goat cheese over the salad, then add a bit more dressing if desired. Finish by sprinkling with roasted pepitas and additional parsley for garnish. Season with more sea salt and black pepper to taste. Enjoy!

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Bacon & Cider Braised Cabbage

Bacon & Cider Braised Cabbage

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients

1 small green cabbage, cut into wedges
200g bacon, diced
1 onion, finely sliced
2 cloves garlic, minced
1 tbs Squeaky Gate extra virgin olive oil
1 tbs Norco Unsalted Butter, plus extra for finishing
½ cup cider
½ cup Coles vegetable Stock
1 tsp Coles sea salt, plus more to taste
1 tbs Coles baby capers
2 sprigs thyme, leaves picked
1 bunch chives, finely chopped
½ bunch parsley, finely chopped

Method

Heat a large pan over medium heat. Add the bacon and cook until golden and crisp.

Add the onion and garlic to the pan and cook until softened. Pour in the olive oil, add a pinch of salt, and stir to combine.

Cut the cabbage into wedges and place them into the pan. Allow to caramelise, then add the butter. Let it cook for a few minutes until golden brown.

Pour in the cider and vegetable stock. Reduce the heat and let it simmer until the cabbage is tender and deeply caramelised.

Scoop the cabbage onto a serving plate. Sprinkle over the capers, parsley, and chives. Season with sea salt and finish with an extra knob of butter.

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Crispy Cabbage Salad with Honey Citrus Dressing

Crispy Cabbage Salad with Honey Citrus Dressing

Recipe by Michael Weldon

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

Ingredients

Squeaky Gate extra virgin olive oil 2 tbs
Sesame oil 2 tbs
Coles honey 1 tbs
Coles hot english Mustard 2 tsp
Juice of 1 orange
Coles sea salt to taste
½ head cabbage, finely shredded
4 radishes, thinly sliced
3 spring onions, sliced
¼ cup almonds, toasted and roughly chopped
½ cup crispy noodles

Method

In a small bowl, whisk together extra virgin olive oil, sesame oil, honey, hot english mustard, orange juice, and sea salt until well combined.

Place shredded cabbage in a large bowl. Pour over the dressing and toss to coat.

Add sliced radish and spring onions, then gently stir through.

To serve, arrange the dressed cabbage on a plate. Top with extra radish slices, toasted almonds, and crispy noodles.

Drizzle with a little extra extra virgin olive oil before serving. Enjoy!

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Tomato & Artichoke Spaghetti

Tomato & Artichoke Spaghetti

Recipe by Brent Draper

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

Ingredients

1 packet of San Remo spaghetti
Fresh parsley, to garnish
1 packet Perino tomatoes, halved
1 jar artichoke hearts (280g), drained
½ cup Parmigiano Reggiano, grated
1 lemon, zest and juice
3 garlic cloves
Coles salt and pepper
Extra virgin olive oil

Method

Bring a pot of water to the boil and cook the spaghetti according to packet instructions.

Meanwhile, place the artichoke hearts, Parmigiano Reggiano, lemon zest, garlic, lemon juice, extra virgin olive oil, salt and pepper into a food processor. Blitz until creamy.

In a medium pan, lightly cook the halved Perino tomatoes until warmed through, then set aside. In the same pan, add the artichoke paste and stir over low heat.

Once the spaghetti is cooked, drain and add it to the pan with the artichoke paste. Toss together, adding reserved pasta water as needed to achieve the desired consistency. Add the tomatoes back into the pan and mix well.

Season with salt and pepper, drizzle with extra virgin olive oil, and finish with an extra grating of Parmigiano Reggiano. Garnish with fresh parsley and serve.

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Tres Leches Cake

Tres Leches Cake

Recipe by Michael Weldon

Serves: 6-8
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients

Cake
1 cup plain flour
1 tsp baking powder
1 pinch salt
5 eggs, separated
1 cup caster sugar
½ cup Norco full cream milk
1 tsp Coles vanilla bean paste

Milk Soak
1 can condensed milk
1 can evaporated milk
½ cup Norco full cream milk

Whipped Cream
600ml Norco thickened cream
2 tbs icing sugar
1 tsp Coles vanilla bean paste

Method

Preheat oven to 180°C fan-forced.

In a large bowl, whisk the egg whites until soft peaks form. Add half the sugar and whisk to stiff peaks.

In a separate bowl, combine the dry ingredients and mix together.

In another bowl, whisk the egg yolks with the remaining sugar until light and creamy.

Add the egg yolk mixture and milk to the dry ingredients, mixing until just combined. Gently fold in the egg whites in three batches to keep the batter light and fluffy.

Pour the batter into a lined oval baking tin or oven-safe tray. Bake for 25–30 minutes, or until a cake tester comes out clean.

In a bowl, whisk together the milk soak ingredients.

Allow the cake to rest for 10 minutes, then prick it all over with a fork. Pour over half the milk soak, let it absorb for 10 minutes, then add the remaining soak. Leave to absorb fully.

In a bowl, whisk the cream, icing sugar, and vanilla until firm peaks form. Serve on the side.

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Charred Nectarines with Cream & Cheats Granita

Charred Nectarines with Cream & Cheats Granita

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes
Cook Time: 5 minutes

Ingredients
1 nectarine, frozen whole (freeze at least 8 hours prior)
2 nectarines, quartered
1 container dollop cream
1 tsp Coles vanilla bean paste
Drizzle of maple syrup
¼ cup crushed macadamias

Method

Preheat the BBQ. Place the nectarine quarters on the grill and cook until slightly charred and softened.

In a bowl, mix the vanilla bean paste with the dollop cream until well combined.

Spoon the cream onto serving plates or bowls and arrange the charred nectarines on the side.

Using a microplane, grate the frozen nectarine over the dish to create a granita-like texture.

Drizzle with maple syrup and sprinkle with crushed macadamias before serving.

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Red Pesto & Yoghurt Pan Fried Potato Salad

Red Pesto & Yoghurt Pan Fried Potato Salad

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients
1kg red royal potatoes, boiled until tender, then drained and allowed to steam and cool
Extra virgin olive oil
Coles sea salt
¼ cup blanched almonds, roasted
1 red capsicum, charred and peeled
2 garlic cloves
1 red chilli, seeds removed
¼ cup parmesan cheese, grated
¼ cup olive oil
1 cup Jalna Organic Biodynamic Dairy Yoghurt
Fried rosemary leaves
¼ bunch parsley, chopped

Method

Heat a layer of olive oil in a large frypan. Add the potatoes, season with sea salt, and cook until golden and crispy all over.

In a mortar and pestle, crush the almonds with a pinch of salt into a loose paste. Add the garlic, red capsicum and chilli, then pound into a pesto texture. Mix in the parmesan and olive oil until combined.

In a large bowl, mix the pesto with yoghurt. Add the pan-fried potatoes and toss to coat.

Serve on a platter, topped with fried rosemary and chopped parsley.

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Grilled Cos & Tonnato Sauce

Grilled Cos & Tonnato Sauce

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes
Cook Time: 5 minutes

Ingredients
½ cup Coles mayonnaise
1 tbs Coles baby capers, drained
3 anchovy fillets
1 can tuna in olive oil, drained
1 garlic clove, minced
Juice of 1 lemon
½ tsp Coles sea salt
½ tsp Coles black pepper
½ tsp chilli flakes
½ small red onion, finely sliced
2 tbs Squeaky Gate olive oil
2 heads Coles cos lettuce, halved

Method

In a blender, combine tuna, baby capers, garlic, mayonnaise, lemon juice, salt and pepper. Blitz until smooth and creamy. Taste—it should be salty and rich.

Drizzle the cut sides of the cos lettuce with olive oil and season with salt.

Place onto a hot grill, cut-side down, and cook until slightly charred. Drizzle with a little more olive oil.

Transfer to a serving plate, fanning the leaves slightly. Drizzle with fresh lemon juice, spoon over the tonnato sauce, and finish with chilli flakes and finely sliced red onion.

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Sesame & Herb Crusted Salmon with Fennel & Radish Salad

Sesame & Herb Crusted Salmon with Fennel & Radish Salad

Recipe by Michael Weldon

Serves: 2
Prep Time: 10 minutes
Cook Time: 6 minutes

Ingredients

2 Huon salmon steaks skin on
½ cup sesame seeds
½ cup panko breadcrumbs
¼ cup parsley finely chopped
Zest of 1 lemon
Coles sea salt to taste
Coles black pepper to taste
2 tbs extra virgin olive oil
1 fennel bulb thinly sliced
Fennel fronds chopped
4 radishes thinly sliced
2 cups mixed salad leaves
Juice of 1 lemon

Method

Remove the skin from the salmon steaks. In a bowl, combine sesame seeds, panko breadcrumbs, parsley, lemon zest, salt, and pepper. Transfer the mixture to a plate and coat the salmon on all sides.

Heat extra virgin olive oil in a pan over medium heat. Once hot, add the salmon and cook for 2 minutes on each side. Sear the edges to ensure even cooking.

Meanwhile, in a salad bowl, combine fennel fronds, radishes, and mixed salad leaves. Add thinly sliced fennel, lemon juice, salt, and extra virgin olive oil. Toss to combine.

To serve, place the salad on a plate and top with the cooked salmon. Enjoy!

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Harissa, Chorizo, Tomato & Chickpeas with Yogurt & Pitta

Harissa, Chorizo, Tomato & Chickpeas with Yogurt & Pitta

Recipe by Louis Tikaram

Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

3 tbs Squeaky Gate extra virgin olive oil, plus more for drizzling
1 medium onion, chopped
1 Spanish chorizo, casing removed, chopped
1 tsp Coles sea salt
1 can chickpeas, drained
¼ cup Al'Fez harissa
1 can whole peeled tomatoes
½ cup Jalna Organic Biodynamic Dairy Yoghurt
2 tbs Coles dried oregano
Coles black pepper
Toasted pita

Method

Heat the extra virgin olive oil in a fry pan over medium heat. Cook the onion until translucent. Add the chopped chorizo and cook until the fat starts to render, around 5–8 minutes, until you can smell the aroma. Add the chickpeas and combine, tossing often until browned in spots.

Stir in the Al'Fez harissa and cook, stirring constantly, until the cooking liquid has evaporated. Add the can of tomatoes, stirring and breaking them down while scraping up any browned bits from the pan. Bring to a simmer and cook, stirring often, until the mixture thickens. Taste and season with more sea salt if needed.

Top with yoghurt, oregano, and black pepper, and drizzle with extra virgin olive oil. Serve with toasted pita.

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Roasted Cauliflower, Anchovy & Caper Rigatoni

Roasted Cauliflower, Anchovy & Caper Rigatoni

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients

1 pack San Remo rigatoni
1 medium head cauliflower, cut into small florets
¾ tsp Coles sea salt
½ tsp cracked black pepper
⅓ cup extra virgin olive oil
3 tbs capers, rinsed
3 garlic cloves, crushed
4 anchovy fillets, roughly chopped
Zest and juice of 1 lemon
½ cup fresh flat-leaf parsley, roughly chopped
¼ cup Pecorino Romano, grated

Method

Preheat oven to 180°C.

Bring a large pot of salted water to a boil. Cook rigatoni until al dente, then drain, reserving 1 cup of pasta water.

Toss cauliflower with sea salt, black pepper, and a drizzle of extra virgin olive oil. Spread on a baking tray and roast for 25 minutes, tossing halfway, until deeply golden.

When the cauliflower is almost ready, heat the remaining olive oil in a frypan over medium-high heat. Add capers and fry for 3 minutes, spooning hot oil over them until crispy. Remove with a slotted spoon and drain on paper towels.

Reduce heat to medium, then add garlic and anchovies. Cook for 1–2 minutes, until the garlic is golden and the anchovies have melted into the oil. Stir in the roasted cauliflower.

Add the cooked pasta and remove from heat. Stir through lemon zest, lemon juice, sea salt, black pepper, half the parsley, crispy capers, and Pecorino Romano.

Serve topped with extra Pecorino, crispy capers, fresh parsley, and a final seasoning of sea salt and black pepper.

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Plum, Tomato & Mozzarella Salad

Plum, Tomato & Mozzarella Salad

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes

Ingredients

3–4 ripe plums, quartered
2 heirloom tomatoes, quartered
2 tbs balsamic vinegar
Extra virgin olive oil, for drizzling
1 ball fresh mozzarella, torn
10 basil leaves
Coles sea salt and black pepper

Method

Place the plums and tomatoes in a bowl. Drizzle with balsamic vinegar, season with sea salt and black pepper, and gently toss to coat.

Arrange the torn mozzarella on a serving plate, then scatter the dressed plums and tomatoes over the top.

Finish with fresh basil leaves and a generous drizzle of extra virgin olive oil.

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Spiced Cheesy Yoghurt Cauliflower Bake

Spiced Cheesy Yoghurt Cauliflower Bake

Recipe by Michael Weldon

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

Ingredients

Cauliflower
1 whole cauliflower, boiled for 6 minutes in salted water, then drained and cooled

Spiced Cheesy Yoghurt
1 cup Jalna Organic Biodynamic Dairy Yoghurt
1 tsp turmeric
1 tsp curry powder
1 tsp garam masala
1 large green chilli, finely chopped
1 cup cheddar cheese, finely grated
1 piece feta, crumbled
¼ cup parmesan cheese, finely grated
½ bunch coriander, chopped
Squaky Gate Extra Virgin Olive Oil
Coles sea salt

Method

Preheat oven to 180°C.

In a large bowl, combine the spiced cheesy yoghurt ingredients with a drizzle of extra virgin olive oil and a pinch of sea salt. Mix until well combined.

Place the cauliflower on a cast iron pan or a lined baking tray. Spread the cheesy yoghurt mixture evenly over the cauliflower. Grate over extra cheese and drizzle with extra virgin olive oil.

Bake for 45–55 minutes, or until the sauce is golden, the cheese is melted, and the cauliflower is cooked through.

Garnish with extra virgin olive oil, a sprinkle of sea salt, and chopped coriander. Serve as a side to a roast or curry.

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Cumin Lamb Cutlets with Mustard & Mint Sauce

Cumin Lamb Cutlets with Mustard & Mint Sauce

Recipe by Courtney Roulston

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

Ingredients

8 Coles lamb cutlets
1 tsp ground cumin
Zest of ½ lemon
1 tbsp extra virgin olive oil
Coles sea salt and black pepper, to taste

Mustard & Mint Sauce

1 cup mint leaves, plus extra to garnish
½ cup coriander leaves
2 green spring onions
½ long green chilli
1–2 tsp honey
2 tsp Dijon mustard
Juice of ½ lemon
2 tbsp extra virgin olive oil
Coles sea salt and black pepper, to taste

Method

Heat a heavy-based frying pan over medium heat. Coat the lamb cutlets with cumin, sea salt, black pepper, lemon zest, and 1 tablespoon of oil. Grill for two to three minutes on each side until caramelised and fragrant. Set aside to rest in a warm place.

For the sauce, blend mint, coriander, spring onions, chilli, honey, mustard, lemon juice, remaining oil, salt, and pepper in a high-speed blender until smooth and vibrant green.

Arrange the lamb cutlets on a serving plate. Drizzle with some of the green sauce and garnish with extra mint leaves. Serve with lemon wedges on the side.

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Oat Pan Muffins

Oat Pan Muffins

Recipe by Michael Weldon

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

Ingredients

1 cup Red Tractor Organic Rolled Oats
2 tbs flaxseeds
1 cup Norco Full Cream Milk
½ cup Jalna Lactose Free Natural Yoghurt
1 egg
2 tbs honey
1 tsp vanilla extract
1 apple, diced
¼ cup currants
¼ cup blueberries
2 tbs butter

Method

Place the oats and flaxseeds in a large bowl. Add the milk and yoghurt, then mix well. Crack the egg into the mixture, stirring until combined. Add the honey, vanilla extract, diced apple, currants, and blueberries, folding gently to combine. Let the mixture sit for 10 minutes to allow the oats to soften and the ingredients to bind.

Heat a pan over medium heat and add butter. Once melted, spoon dollops of the batter into the pan. Cook until bubbles form on the surface, then flip and cook the other side until golden brown and cooked through.

Serve the pan muffins with a scoop of yoghurt on the side and a drizzle of honey. Enjoy!

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