Veal Tonnato

Veal Tonnato

Recipe by Nico (Bar Monte) and Magdalena Roze

Ingredients
Tuna (tinned, drained)
Mayonnaise
Anchovies
Capers
Cornichons
Extra virgin olive oil
Black pepper
Braised veal (to serve)

METHOD

Place the tuna, capers, anchovies, cornichons and half of the mayonnaise into a blender. Blend until smooth.

Add the remaining mayonnaise and blend again until well combined and creamy.

Spread the tonnato sauce between slices of braised veal.

Finish with freshly cracked black pepper and a drizzle of olive oil.

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Peach and Yoghurt pot with Peach & Thyme Granita

Peach and Yoghurt pot with Peach & Thyme Granita

Recipe by Michael Weldon

Ingredients 

10 yellow peaches

1 tub sweet and creamy Jalna

1 teaspoon apple cider vinegar

Caster sugar 50g

1 teaspoon vanilla bean paste

100g almonds

1 bunch thyme

METHOD

In a blender combine the peaches, sugar, vinegar and vanilla. Blend until smooth.

Divide the mixture in half. Add 1 cup of water to one half of the peach syrup and mix pour into a tray and freeze.

With the second half of the peach syrup, combine with half the yoghurt and fold together gently.

Once the granita mix is frozen. Fluff with a fork.

Serve the yoghurt mix in a bowl. Add the almonds and some extra diced peach. Finish with the granita. Eat straight away.

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Honey Madeleines

Honey Madeleines 

Recipe by Nichole Horvath

Ingredients

Eggs 3

Honey 185g

Flour 160g

Salt 1/4 tsp

Baking powder 1/4 tsp

Butter 170g, melted

METHOD

In stand mixer with whisk attachment, whisk together the eggs and honey until mixture doubles in volume.

Add in the flour, salt and baking powder and gently fold through until combine.

Pour in the melted butter slowly and mix until all combined.

Rest the mixture in the fridge for a minimum of one hour.

Place mixture into piping bag, and pipe into moulds, half filling each cavity.

Bake at 160 for 8-10 minutes until golden and cake springs back when touched

Enjoy while still warm.

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Almond, Blueberry & Ricotta Pancakes

Almond, Blueberry & Ricotta Pancakes

Recipe by Michael Weldon

Dietaries: 

Serves: 4  

Prep Time: 10 mins

Cook Time: 15 mins

Ingredients

1/2 cup  Smooth Ricotta

1 cup Almond milk

4 Coles Australian Free-Range Eggs, separated

2 tablespoons melted butter

1 1/4cup Almond Meal 

¼ cup GF plain flour

1 teaspoon baking powder

1/4 cup (55g) caster sugar

1/2 teaspoon sea salt flakes

200g blueberries

Melted butter, extra, to brush

Ricotta, extra, to serve

Coles Finest Pure Canadian Maple Syrup, to serve

METHOD

Combine the ricotta, milk, egg yolks and butter in a large bowl. Use an electric mixer to whisk the egg whites in a clean, dry bowl until firm peaks form.

Add almond meal, GF plain flour, baking powder, sugar and salt to ricotta mix. Fold until just combined. Add one-third of the egg white to the ricotta mixture and fold until just combined. Repeat in 2 more batches with the remaining egg white.

Reserve one-third of the blueberries. Heat a large non-stick frying pan over medium-high heat. Brush with a little extra butter. Pour 1/3-cup (80ml) portions of batter into the pan. Sprinkle with some of the blueberries. Cook for 1-2 mins or until bubbles appear on the surface. Turn and cook for 1 min or until light golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with more butter and the remaining batter and blueberries to make 12 pancakes.

Divide the pancakes among serving plates. Serve with extra ricotta, reserved blueberries and maple syrup. 

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Smashed Potato Scallop

Smashed Potato Scallop

Recipe by Courtney Roulston

Dietaries: Vegetarian, meat free

Serves: 4 as a snack

Prep Time: 10 minutes

Cooking Time: 15 minutes

Ingredients

1 large sweet potato, sliced into 2mm rounds

1 cup Plain flour

1 heaped teaspoon baking powder

200ml chilled soda water

Sea salt to taste

3 cups oil for frying

Malt vinegar to serve

METHOD

Mix together the flour, baking powder, pinch of salt and soda water together in a bowl until smooth. Set aside for 10 minutes.  

Heat the oil to around 170 C in a high sided frying pan.

Dip the slices of sweet potato into the batter allowing a little extra to fall off before placing into the oil. Cook in batches of 3 or 4 on a gentle heat for 3 minutes each side, or util puffed and golden. Drain on kitchen paper and repeat with all the slices of sweet potato. Season with salt while they are hot.

Arrange on a platter and serve with malt vinegar on the side.

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Grilled Prawns and Balado Chilli

Grilled Prawns and Balado Chilli

Recipe by Gracia Seger

Serves 4

Equipment

• Grill pan 

• Wok

• Hand Blender 

Ingredients 

8 whole raw prawns, shell on, deveined and butterflied

Vegetable oil

Salt and white pepper, to season

Fried curry leaves, for garnish

Glaze

1/4 cup kecap manis

1 lime, juiced 

Salt and white pepper 

Balado Chilli 

100g grams shallots, peeled

200g large red chili

20 grams bird eye red chili

50g garlic

3 pieces lemongrass stalk, bruised 

Salt, white pepper and sugar to season

Chicken stock powder to season

METHOD

To make the Balado chilli, blitz the shallots, large red chillies, bird’s eye chillies and garlic into a coarse paste. Heat a few tablespoons of vegetable oil in a wok over medium–high heat. Add the bruised lemongrass and the spice paste. Continue cooking until the paste darkens in colour, stirring regularly to prevent burning. Season with salt, pepper, sugar and chicken stock powder.

To make the glaze, combine kecap manis, lime juice and white pepper. Set aside.

Heat a grill pan over high heat. Drizzle the prawns with vegetable oil and season with salt and pepper. Grill for 2–3 minutes on each side until cooked through. Glaze the Prawn with the glaze to finish. Add the Balado chilli to the prawns generously. Garnish with fried curry leaves and serve hot.

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Lemon Curd

Lemon Curd

Recipe by Nichole Horvath and Michael Weldon

Ingredients

180g lemon juice

220grams caster sugar

4 eggs

 METHOD

Crack eggs into a heatproof jug and using a stick blender, blend until smooth

Place the lemon juice and sugar into a saucepan and bring to the boil. Once heated slowly pour into the egg mix while blending with the stick blender

Pour mix back into saucepan and on a medium low heat, whisk continuously until mixture has thickened

Cool in the fridge then use as needed

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Kangaroo Burger with Wattleseed Pickled Cauliflower

Kangaroo Burger with Wattleseed Pickled Cauliflower

Recipe by Nornie Bero and Michael Weldon

Ingredients

Wattleseed Cauliflower Pickle

• 1 small cauliflower, cut into small florets

• 1 onion, diced

• 1 tsp whole Pepper berry

• 1 tsp whole Wattleseed

• ½ tsp ground Wattleseed

• 1 tsp mustard powder

• 1 tsp Keen’s curry powder

• ½ tsp cayenne pepper

• ½ cup soft brown sugar

• 1 tsp ground turmeric

• 2 cups apple-cider vinegar

• ¼ cup cornflour (cornstarch)

Roo Burger

• 500g kangaroo mince

• ¼ cup plain yoghurt

• 1 cup panko crumbs

• 1 tablespoon ground bush tomatoes

• 1 onion, grated

• 1 tbsp crushed garlic

• 2 tbsp Worcestershire sauce

• 1 tablespoon Pepper berry

• Good pinch of salt

Yoghurt Sauce

• 1 cup yoghurt

• Juice of 1 lemon

• 2 tbsp extra virgin olive oil

• ½ tsp sea salt

Assembly

• ¼ baby cos lettuce leaves

• Toasted burger buns

METHOD

To make the Wattleseed Cauliflower Pickle

1. Add cauliflower and diced onion to a pot.

2. Add Pepper berry, whole Wattleseed, mustard powder, curry powder, cayenne, turmeric, brown sugar, and apple-cider vinegar.

3. Bring to a simmer and cook 10–12 minutes until cauliflower softens slightly.

4. Mix cornflour with a splash of cold water to make a slurry.

5. Stir into the pot and cook 2–3 minutes until thickened.

6. Fold in the ground Wattleseed.

7. Cool completely — pickle will thicken as it chills.

To make the Roo Patties

1. Combine Roo mince, yoghurt, panko, bush tomatoes, grated onion, garlic, Worcestershire, Pepper berry, and salt.

2. Mix gently until just combined — don’t overwork Roo.

3. Shape into 4 large patties.

4. Chill for 20 minutes to firm up.

5. Pan-fry or grill over medium-high heat 4–5 minutes each side until nicely browned but still tender.

To make the Yoghurt Sauce

1. Whisk yoghurt, lemon juice, olive oil, and salt until smooth.

2. Chill until serving.

Assemble the Burgers

1. Toast buns lightly.

2. Spoon yoghurt sauce onto the base.

3. Add crisp baby cos.

4. Place Roo patty on top.

5. Add a generous pile of Wattleseed cauliflower pickle — the star of the show.

6. Top bun on, press gently.

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Chickpea Lentil Salad with Herb Dressing

Chickpea Lentil Salad with Herb Dressing

Recipe by Michael Weldon

Dietaries:

Serves: 4

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients

Salad

2 tins chickpeas, drained

1 tin lentils, drained

1 cup of quinoa, boiled then refreshed in cold water

3 spring onion sliced thinly

¼ cup currants

¼ cup dried cranberries

¼ cup slithered almond, roasted

¼ cup pumpkin seeds, roasted

½ bunch mint, leaves picked

½ bunch parsley. Leaves picked

½ bunch coriander, leaves picked

Dressing

½ cup olive oil

½ cup red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon  honey

½ bunch mint, chopped finely

½ bunch parsley, chopped fine

½ coriander chopped finely

Sea salt

METHOD

In a bowl mix together the salad ingredients and toss together.

In a bowl mix the dressing together with a whisk.

Dress the salad with the dressing and serve.

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Herb & Chilli Labneh

Herb & Chilli Labneh

Recipe by Michael Weldon

Ingredients
Jalna Greek Biodynamic Yoghurt
Herbs of choice: parsley, dill, basil

To serve
Fried sourdough bread
Chilli crisp oil (optional)

METHOD

Drain the Jalna Greek yoghurt through a clean cloth (or chux) until thickened to a labneh consistency.

Transfer to a mixing bowl and season with sea salt and a drizzle of extra virgin olive oil.

Finely chop the parsley, dill and basil, then add to the yoghurt and mix well to combine.

Spoon a generous dollop onto a serving plate. Finish with chilli crisp if desired for a gentle heat.

Serve with fried sourdough bread.

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Grilled Corn, Preserved Lemon Herb Butter

Grilled Corn, Preserved Lemon Herb Butter

Recipe by Magdalena Roze and Darren Robertson

Ingredients

Corn on the cob

Preserved lemon

Garlic

Fresh herbs (chives, parsley)

Lemon

Extra virgin olive oil

Sea salt

Pecorino (optional)

Chilli flakes (optional)

Method

Boil the corn in salted water for 4–5 minutes, then drain.

Preserved Lemon Herb Butter
Finely slice the preserved lemon. Grate the garlic and lemon zest and finely chop the chives and parsley. Combine to form the butter mixture.

Heat a hot, dry pan or grill. Add the corn, drizzle with olive oil, and cook until lightly charred and golden, turning as needed. Season with salt.

Add the preserved lemon butter to the hot pan and turn the corn to coat evenly.

Squeeze over a little fresh lemon juice to stop the cooking and brighten the flavour.

Transfer the corn to a plate and spoon over any remaining butter from the pan. Finish with grated pecorino, extra chives and chilli flakes if desired.

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Almond Tarator with Roast Chicken Jus

Almond Tarator with Roast Chicken Jus

Recipe by Michael Weldon

Ingredients
1 chicken
1 x 500g pouch chicken stock
2 leeks
500g almond meal
1 x apple cider vinegar
1 x dill
2 x lemon
Olive oil
Sea salt

METHOD

In a large bowl, soak the almonds in boiling water for 2-3 hours.

Drain and place almonds in a high-speed blender. Add in 1 cup of olive oil, 1/2 cup of water, and spinach with sea salt. Blend until smooth. Once smooth add a splash of apple cider vinegar and salt to taste.

Serve with roast meats and vegetables. Or as a dip.

Can add the roasting chicken element to make this longer if needed.

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Petite Blueberry and Lemon Tarts

Petite Blueberry and Lemon Tarts

Recipe by Courtney Roulston

Dietaries:

Serves:  Makes 12

Prep Time: 15 minutes

Cooking Time:

Ingredients

1 x Pack (12) Coles Petite Tart Shells

100g mascarpone cheese

2/3 cup store bought lemon curd

1 tablespoon honey

1 teaspoon fresh thyme, leaves picked

METHOD 

Place the tart shells onto a clean board then spoon in a 1 teaspoon of the lemon curd into the base of the shells.

Top with a teaspoon of the mascarpone cheese so the cases are full.

Slice 1/3 of the blueberries in half horizontally then arrange a mixture of whole and sliced blueberries on top of the tarts.

Drizzle with a little honey and scatter with thyme sprigs before serving. 

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Summery Panzanella Salad

Summery Panzanella Salad

Recipe by Magdalena Roze

Ingredients

200 grams stale sourdough, cubed

Olive oil

1 garlic clove,

Handful of rocket

2 nectarines, sliced into wedges

2 heirloom tomatoes, sliced

6 fresh figs, halved

8 slices prosciutto

1 fresh mozzarella ball

1/4 cup basil leaves, chopped

1/4 cup mint leaves, chopped

Dressing

1/4 cup olive oil

3 tablespoons balsamic

1 tablespoon honey

Sea salt and pepper to season

METHOD

Drizzle olive oil into a medium - high heat pan and add the stale bread cubes with a generous pinch of salt and pepper. Let them fry for 1–2 minutes without moving so they colour, then toss to brown evenly. Add more oil if they look dry. This should take 5–10 minutes. Near the end, crush in a clove of garlic and toss. Once golden and crunchy, remove from heat and transfer to a bowl to cool slightly.

Arrange the rocket on a large platter, then add the tomatoes, nectarines, prosciutto, figs and mozzarella. Scatter over the torn mint and basil, then add two-thirds of the bread.

In a small bowl, whisk together olive oil, balsamic and honey and drizzle over the salad. Top with the remaining bread cubes and serve.

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Cabbage Skewers with Soy Curry Emulsion

Cabbage Skewers with Soy Curry Emulsion

Recipe by Louis Tikaram and Colin Barclay 

Ingredients

Cabbage, sliced

Sea Salt

Extra Virgin Olive Oil

Soy Milk

1 teaspoon Japanese curry

Pinch of sugar

Chives, chopped

Lime, to serve

METHOD

Start with a whole or half cabbage. Slice away some of the core, then cut the cabbage into pieces large enough to thread onto skewers.

Season the cabbage lightly with salt. Blanch in boiling water for 3 minutes, then transfer to a bowl of cold water to stop the cooking. Drain well.

Place the cabbage in a bowl and season with sea salt and extra virgin olive oil, tossing to coat.

Thread the cabbage onto skewers, stacking pieces of different sizes so they hold firmly.

Heat a pan or grill until hot. Add the cabbage skewers and cook, turning occasionally, until nicely caramelised and slightly charred.

Emulsion

In a blender cup, combine soy milk (use twice as much soy milk as oil), a teaspoon of Japanese curry, and a pinch of sugar. Blend until smooth, then add chopped chives and stir through.

Remove the skewers from the heat once browned to your liking. Spoon the dressing over the top, finish with a drizzle of olive oil, a pinch of salt, and a squeeze of lime. Serve.

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Lamb Shakshuka

Lamb Shakshuka

Recipe by Michael Weldon

Ingredients

Extra Virgin Olive Oil

Lamb mince

Onion (chopped)

Garlic (chopped)

Spice mix

Cinnamon, ground paprika, cumin, chilli flakes

Passata

Diced red capsicum

Chilli

To serve

Marinated feta

Pickled chilli

METHOD

Heat a pan over high heat and add a drizzle of extra virgin olive oil.

Add the lamb mince, pressing it down flat. Let it sizzle and caramelise before breaking it up with a utensil.

Add the chopped onion and garlic with a pinch of salt. Cook until the onion softens and the lamb is well browned.

Stir in the spices: cinnamon, ground paprika, cumin, and chilli flakes (if using). Cook for 1–2 minutes until fragrant.

Pour in the passata, season with a pinch of salt, and stir to combine. Simmer for about 10 minutes, until the meat is cooked through and the sauce thickens.

Add the diced red capsicum and chilli. Make small wells in the mixture, crack an egg into each, and reduce the heat to medium.

Cover and cook for 8–10 minutes, or until the eggs are just set.

Serve topped with pickled chilli and marinated feta. Enjoy!

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Grilled Butter Chicken Drumsticks with Chilli Lime Mayo

Grilled Butter Chicken Drumsticks with Chilli Lime Mayo

Recipe by Louis Tikaram

Ingredients

6 x Chicken Drumsticks

1 tablespoon Oil

2 tablespoon Coriander leaves

4 Lemon wedges

½  red onion sliced

For Marinade

1/3 cup Greek Yogurt

1 cup Patak’s butter chicken simmer sauce

1 tablespoon Lemon juice

1 tablespoon salt

For pickle lime mayo

2 tablespoons Patak’s lime pickle

1 cup Kewpie mayo

METHOD

Cut 3 to 4 slits on the thick part of each drumstick to ensure they cook evenly and to help the marinate penetrate the flesh.

In a large bowl, mix all ingredients for the marinade

Add the chicken to the marinade. Coat chicken drumsticks well with the marinade and let them rest for 30 minutes in the refrigerator or even better refrigerate and marinade for up to 24 hours.

Add lime pickle and Kewpie mayo to a mixing bowl and stir well to combine, set aside till serving.

Light you BBQ or heat a heavy based grill pan and oil the grill/bars then cook the chicken low and slow for around 20 minutes to ensure the chicken is completely cooked.

Remove the butter chicken to a serving plate. Garnish with chopped coriander, lemon wedges, sliced onion salad, and serve with pickled lime mayo.

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Sweet Potato Colcannon

Sweet Potato Colcannon

Recipe by Courtney Roulston

Dietaries: vegetarian, meat free, gluten free

Serves: 4 as a side

Prep Time: 10 minutes

Cooking Time: 20 minutes

Ingredients

2 large, sweet potatoes, washed, skin on

Sea salt and black pepper to taste

75g butter

2 spring onions, sliced

½ bunch cavolo Nero/Tuscan kale leaves, stalks removed, chopped

½ cup flat leaf parsley, roughly chopped

2/3 cup full fat milk

Method:

Cut the sweet potatoes into large cubes then place into a pot and cover with cold water. Add in a pinch of salt and bring the mixture up to a simmer. Cook for 10-12 minutes, or until the sweet potato is soft. Drain well and set aside.

While the potatoes are cooking, heat half the butter in a frying pan over a medium heat. Add in the spring onions and Tuscan kale and cook for 2 minutes, or until wilted.

Smash the sweet potato flesh so it is a rough mash then stir through the spring onion mixture, a pinch of salt, black pepper, parsley and milk until combined.

Heat the remaining butter until it turns nutty brown. Place the sweet potato mixture into a serving bowl then spoon over the brown butter before serving.

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Cauliflower with Garlic & Yoghurt Sauce

Cauliflower with Garlic & Yoghurt Sauce

Recipe by Louis Tikaram

Ingredients

1 head of cauliflower

2 tablespoons fresh lemon juice

1 tablespoon white wine vinegar

1½ teaspoons honey

1 teaspoon minced garlic

½ cup Jalna Greek yogurt

⅓ cup extra virgin olive oil + extra for roasting

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 bunch fresh chopped dill

Chilli flakes to serve

METHOD

Preheat the oven to 220 degrees

Wash and cut cauliflower into evenly sized small florets and drizzle them with three to four tablespoons olive oil (be generous as this will help caramelize in the oven), season with salt and pepper.

Spread on a lined baking try and don't overcrowd the tray or the florets won't brown.

Roast cauliflower until they are browned and caramelized, about 20 minutes.

Allow to cool while you make the dressing.

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

When the cauliflower is ready to serve combine with the dressing in a large bowl and toss well, serve the cauliflower and finish with some chilli flakes for some kick, some extra herbs or lemon zest.

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Guacamole with Pineapple Salsa

Guacamole with Pineapple Salsa

Recipe by Magdalena Roze

Ingredients:

2 ripe avocados, diced
1 ripe tomato, diced
1/4 red onion, finely diced

Handful coriander, enough to fill 1/3 cup, finely chopped

Juice of 1/2 lime

Salt & pepper

Salsa:

1/2 cup diced pineapple

1/2 cup corn kernels

1 tomato, diced

1/4 red onion, finely diced

Chopped coriander

Juice of 1/2 lime

Splash of maple syrup

2 tablespoons olive oil

Salt and pepper

Corn chips to serve.

Method:

Place all the ingredients in a bowl and mix until combined, mashing at times to incorporate the avocado. The texture that I aim for is one where there are still a few small chunks of avocado.

Taste and season with salt and pepper. Add more lime juice if needed.

To make salsa, combine all ingredients in a bowl. Serve in a separate bowl or spoon over the guac.

I like to serve it at room temperature as I feel this gives the best flavour!

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