Apple & Peanut Smoothie Bowl

Apple & Peanut Smoothie Bowl

Recipe by Brent Draper

Serves: 2
Prep Time: 10 minutes

Ingredients

½ cup frozen banana
1 frozen apple, chopped and peeled
1 apple, thinly sliced for garnish
1 tbs quality peanut butter
1 cup Greek yoghurt
¼ tsp cinnamon
¼ cup shaved coconut
½ cup Coles granola
1 punnet blueberries
Drizzle of maple syrup

Method

In a food processor, blitz the frozen banana and apple until smooth. Add the peanut butter, Greek yoghurt, and cinnamon, then blitz again until creamy.

Pour the smoothie mixture into a bowl and top with shaved coconut, granola, sliced apple, and blueberries. Finish with a drizzle of maple syrup before serving.

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Envy Apple & Sweet Potato Rosti

Envy Apple & Sweet Potato Rosti

Recipe by Brent Draper

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

Ingredients

1 sweet potato, grated
1 brown onion, grated
½ apple, grated
3 tbs all-purpose flour
1 egg
½ tsp garam masala
Sprinkle of chilli flakes
Coles sea salt, to taste
Oil, for frying
Crème fraîche, to serve
Coriander leaves, to serve

Method

Place the grated sweet potato, onion, and apple into a cheesecloth and squeeze out all excess liquid.

Transfer the mixture to a bowl and add the egg, flour, garam masala, chilli flakes, and salt. Mix well to combine.

Heat 1 cm of oil in a medium pan to 180°C.

Using a large spoon, scoop spoonfuls of the mixture, slightly flatten, and carefully place into the hot oil. Fry for a couple of minutes on each side until golden and crispy.

Serve the rosti on a plate with a dollop of crème fraîche and garnish with coriander leaves.

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Louis' Roast Chicken

Louis' Roast Chicken

Recipe by Michael Weldon

Serves: 4
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients

1 whole chicken
Extra virgin olive oil
Coles sea salt
Coles black pepper
1 lemon, rolled and sliced
Fresh herbs of your choice (thyme, rosemary, oregano)

Method

Preheat the oven to 220°C.

Drizzle a generous amount of extra virgin olive oil over the chicken. Season generously with Coles sea salt and Coles black pepper. Prepare the lemon by rolling it to release the juices, then slice it and place the slices inside the cavity of the chicken. Stuff the chicken with fresh herbs of your choice, such as thyme, rosemary, or oregano. Drizzle a little more olive oil over the top.

Roast the chicken for 30 minutes at 220°C, then reduce the temperature to 180°C and cook for a further hour.

Allow the chicken to rest before carving and enjoy!

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Creamed Spinach

Creamed Spinach

Recipe by Michael Weldon

Serves: 4
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients

1 tbs Squeaky Gate extra virgin olive oil
1 tbs Norco unsalted butter, plus extra for finishing
2 shallots, finely diced
2 cloves garlic, minced
1 tsp Coles sea salt
1 tbs Coles Plain Flour
1 cup Norco full cream milk
¼ tsp Coles nutmeg
¼ tsp Coles cayenne Pepper
½ tsp Coles black pepper
1 bag Coles baby spinach
½ cup grated parmesan, plus extra for serving

Method

Heat a pan over medium heat. Add extra virgin olive oil and butter, then cook down the diced shallots until softened. Add the garlic and sweat them off gently, seasoning with sea salt.

Once softened, return the pan to heat. Add the flour and stir well, cooking for a minute. Gradually pour in the milk while stirring continuously to create a smooth mixture.

Let the sauce thicken slightly, then add the nutmeg, cayenne, and black pepper. Whisk to combine.

Stir in the baby spinach, allowing it to wilt and absorb the creamy sauce. Grate parmesan directly into the pan, stirring through until melted and combined.

Finish with an extra grating of parmesan and a small knob of butter.

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Sauteed Spinach on Toast with Fried Eggs

Sauteed Spinach on Toast with Fried Eggs

Recipe by Michael Weldon

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

Ingredients

2 tbs Squeaky Gate extra virgin olive oil
½ onion, finely diced
1 clove garlic, minced
1 tsp Coles sea salt, plus more to taste
½ tsp Coles black pepper
½ tsp chilli flakes
1 bag Coles baby spinach
Juice and zest of ½ lemon
2 eggs
2 slices sourdough toast
Parmesan, grated
Fresh chives, finely chopped

Method

Heat a pan over medium heat. Add 1 tbs of extra virgin olive oil, followed by the diced onion and a pinch of sea salt. Cook until softened, then add the garlic and sauté until fragrant.

Add a small splash of extra virgin olive oil and stir through. Sprinkle in the chilli flakes and cracked black pepper, cooking for another minute.

Add half the bag of baby spinach, tossing to coat. Once slightly wilted, add the remaining spinach and continue to cook until tender.

Meanwhile, heat another small pan over medium heat and add a drizzle of extra virgin olive oil. Crack in the eggs and season the egg whites with salt and black pepper.

Toast the sourdough until golden.

Stir the spinach mixture once more, then plate up by placing the toast on a serving dish and layering the spinach on top. Grate lemon zest over the spinach.

Once the eggs are bubbling and crispy at the edges, place them on top of the spinach. Finish with grated parmesan and a sprinkle of fresh chives.

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Garlic and Thyme Porterhouse

Garlic and Thyme Porterhouse

Recipe by Courtney Roulston

Serves: 2
Prep Time: 5 minutes
Cook Time: 10 minutes (plus resting time)

Ingredients

Coles Graze Beef New York/Porterhouse Steak
Sea salt flakes, to taste
1 tablespoon extra virgin olive oil
60g butter
3 large cloves garlic, lightly smashed
6 sprigs thyme
1 lemon, cut into wedges

Method

Remove the steak from its packaging, pat it dry with a paper towel, and let it come to room temperature for about 40 minutes.

Heat a heavy-based frying pan over medium-high heat, rub the steak with olive oil, and season generously with sea salt before cooking for 4-5 minutes until a rich caramelisation forms.

Flip the steak and cook for an additional 2-3 minutes. Add the butter, garlic, and thyme to the pan and allow the butter to foam up; then tilt the pan and continuously spoon the melted butter over the steak for about 2 minutes.

Remove the steak from the pan and let it rest in a warm area for 5 minutes. Slice into strips, drizzle with the remaining butter mixture, and serve with a lemon wedge.

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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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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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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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Perfect Breakfast Sandwich

Perfect Breakfast Sandwich

Recipe by Michael Weldon

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

Ingredients

4 eggs
25g butter
Tasty cheese, grated
6-8 rashers of bacon
1 Turkish bread roll
Extra virgin olive oil
3 tbs mayonnaise
Handful of baby spinach leaves
Coles sea salt and black pepper, to taste
A few dashes of Tabasco

Method

Preheat the oven to 200°C. Line a baking tray with baking paper and place the bacon on top. Bake for 15 minutes or until crispy.

Meanwhile, whisk the eggs in a bowl. Heat a non-stick pan over medium heat and melt the butter. Pour in the eggs and gently stir with a spatula, moving it through the eggs as they cook. Continue stirring until the eggs are nearly set but still slightly soft. Add the cheese and let it melt. Remove the bacon from the oven after 15 minutes, then place the eggs in the oven for 5 minutes.

While the eggs are finishing, slice the Turkish bread in half. Drizzle with extra virgin olive oil and place cut-side down on a hot griddle pan or BBQ. Press down lightly to ensure even toasting.

Remove the eggs from the oven and cut in half.

To assemble, spread mayonnaise on the base of the toasted bread. Layer with baby spinach leaves, season with salt and pepper, then add the eggs and bacon. Spread mayonnaise on the top slice of bread, add a few dashes of Tabasco, and place on top.

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Grilled Honey Plums with Whipped Ricotta

Grilled Honey Plums with Whipped Ricotta

Recipe by Brent Draper

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

Ingredients

4–5 ripe plums, quartered
2 tbs honey
½ tsp vanilla extract
200 g full-fat ricotta
Juice and zest of 1 lemon
1 sprig thyme
Pinch of Coles sea salt
Crushed pistachios

Method

Preheat the BBQ. Drizzle the plums with extra virgin olive oil and place them on the hot plates. Cook for a few minutes, turning occasionally until lightly charred.

Transfer the cooked plums to a large bowl, drizzle with honey, and gently stir to combine.

In a food processor, combine the ricotta, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Blitz until smooth and whipped.

Spread the whipped ricotta on a serving plate. Top with the honeyed plums and scatter with thyme leaves. Sprinkle with crushed pistachios before serving.

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Oat Farmers Omelette

Oat Farmers Omelette

Recipe by Michael Weldon

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

Ingredients

1 cup Red Tractor Organic Rolled Oats
2 tbs flaxseed
1 cup oat milk
3 eggs
½ tsp smoked paprika
½ tsp turmeric
Pinch Coles sea salt
1 tsp Coles black pepper
1 tsp butter
½ cup mixed vegetables (e.g. spinach, capsicum, onion)
¼ cup grated cheese
Fresh dill, to garnish
1 tbs honey
1 tsp ground cinnamon
½ cup raspberries
½ cup blueberries
¼ cup almonds, chopped
¼ cup walnuts, chopped

Method

In a bowl, combine Red Tractor Organic Rolled Oats, flaxseed, and oat milk. Let sit for 5 minutes to hydrate.

Whisk in the eggs, smoked paprika, turmeric, Coles sea salt, and black pepper until well combined.

Heat a non-stick pan over medium heat and melt the butter. Sauté the mixed vegetables until softened, seasoning lightly with salt and pepper.

Pour the oat and egg mixture over the vegetables. Stir gently as it begins to set, ensuring an even distribution of the veggies.

Sprinkle grated cheese over the omelette and cover the pan with a plate, allowing the cheese to melt.

Once melted, carefully fold the omelette in half and transfer it to a serving plate. Brush with melted butter and garnish with fresh dill.

Serve with a drizzle of honey, a sprinkle of cinnamon, and a side of raspberries, blueberries, almonds, and walnuts.

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Herb Rosti with Crispy Chilli Yoghurt

Herb Rosti with Crispy Chilli Yoghurt

Recipe by Michael Weldon

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

Ingredients

1 kg potatoes, grated and water squeezed out
½ bunch parsley
½ bunch chives
½ bunch mint
½ bunch dill
2 tbs melted butter
1 pinch Coles sea salt

Crispy chilli yoghurt
1 cup Jalna Biodynamic Organic Natural Yoghurt
2 tbs chilli crisp
2 tbs olive oil
Coles sea salt
4 eggs

Extra herbs to garnish

Method

Combine all rosti ingredients in a bowl. Heat a small frypan over medium-high heat and melt some butter. Add a quarter of the rosti mixture, press into the pan, and fry until golden. Flip and cook the other side. Repeat with the remaining rosti mixture.

In a bowl, mix together the crispy chilli yoghurt ingredients.

Fry the eggs in a pan to your liking.

Serve the rosti topped with crispy chilli yoghurt, a fried egg, and extra herbs to garnish.

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Oat Breakfast Bowl

Oat Breakfast Bowl

Recipe by Michael Weldon

Serves: 2
Prep Time: 5 minutes
Cook Time: 5 minutes

Ingredients

1 cup Red Tractor Organic Rolled Oats
1 tsp Coles ground cinnamon
1 tbs flaxseed
1 tbs honey, plus extra for drizzling
½ cup fresh raspberries
½ cup fresh blueberries
2 tbs flaked almonds
2 tbs roasted walnuts

Method

In a small pot over medium heat, add the Red Tractor Organic Rolled Oats and spread evenly.

Sprinkle the flaxseed over the oats and gently mix through.

Add the ground cinnamon and drizzle with honey, mixing to combine.

Once the oats are warm and well combined, transfer them to serving bowls.

Top each bowl with fresh raspberries, blueberries, flaked almonds, and roasted walnuts.

Finish with a light drizzle of honey and serve immediately.

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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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Breakfast Pancakes

Breakfast Pancakes

Recipe by Louis Tikaram

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

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup Norco Fresh Full Cream milk
2 tablespoons Norco unsalted butter, melted
1 large egg
1 tablespoon vegetable oil
4 big scoops of Norco Cape Byron Chocolate Lava Brownie ice cream
4 passionfruit

Method

In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.

In a large mixing bowl, whisk together the milk, melted butter, and egg until well combined.

Gradually add the dry ingredients to the milk mixture, whisking until just combined. A few lumps are perfectly fine.

Heat a large nonstick pan over medium heat and lightly grease it with vegetable oil or butter, depending on your preference.

For each pancake, spoon a ladle of batter onto the pan, using the back of the spoon to gently spread it into a round shape.

Cook for 1–2 minutes, or until bubbles form on the surface and start to pop. Carefully flip the pancake and cook for another 1–2 minutes, or until golden brown on the other side.

While the pancakes are cooking, cut the fresh passionfruit in half and scoop out the pulp, setting it aside for serving.

Transfer each cooked pancake to a serving plate and keep warm while you cook the remaining batter.

Serve the pancakes warm, topped with a generous scoop of Norco ice cream and a spoonful of fresh passionfruit pulp.

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Breakfast Tacos

Breakfast Tacos

Recipe by Brent Draper

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

Ingredients

4 chorizo sausages
2 tbs chipotle in adobo sauce
4 Coles Free Range eggs
4 small tortillas
50 g feta, crumbled
Fresh coriander, chopped
Squeaky Gate extra virgin olive oil

Method

Peel the chorizo sausages from their casings and place the meat in a bowl. Add the chipotle in adobo sauce and mix well.

Heat a grill or pan and drizzle with oil. Add the chorizo mixture, breaking it up as it cooks.

In a separate pan, heat oil and crack in the eggs. Cook to your preferred doneness.

Once the chorizo is cooked, remove it from the heat. Remove the eggs from the pan.

Heat the tortillas briefly on the grill or in a pan until warm.

Assemble the tacos by adding the cooked chorizo to each tortilla, topping with an egg, crumbled feta, and chopped coriander.

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Summer Cherry & Overnight Oats

Summer Cherry & Overnight Oats

Recipe by Louis Tikaram

Serves: 1
Prep Time: 5 minutes
Cook Time: Overnight soaking time (minimum 6 hours) / Cook time optional (if warming)

Ingredients

50 g pitted cherries
1 tsp honey
¼ cup chopped almonds
40 g Red Tractor Australian instant oats
150 ml Norco full cream milk

Method

In a jar, combine all the ingredients and stir well. Secure the lid and store in the fridge overnight to allow the oats to soak.

For a warm option, transfer the mixture to a pot and heat over medium-low heat until warmed through. Serve hot on a cool morning.

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French Toast & Ice-Cream

French Toast & Ice-Cream

Recipe by Louis Tikaram

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

Ingredients

2 large eggs
⅔ cup Norco full cream milk
1 teaspoon sugar
Coles sea salt
½ teaspoon vanilla extract
Pinch of cinnamon
6 slices thick white bread
2 tablespoons Norco unsalted butter
Norco Cape Byron Ultimate Vanilla ice cream
Berries
Coles maple syrup
Powdered sugar, to garnish

Method

Whisk together the eggs, Norco full cream milk, sugar, vanilla extract, cinnamon, and salt in a medium bowl until the mixture is fluffy and light in colour.

Melt 1 tablespoon of Norco unsalted butter in a large non-stick pan over medium-high heat. Working with one bread slice at a time, soak the bread in the egg mixture for 3–4 seconds per side. Avoid soaking the slices for too long, as they will become soggy and fall apart.

Once the butter is melted and bubbling, add 2 soaked bread slices to the hot pan and cook until golden brown, about 2 minutes per side.

Flip each slice and cook until golden brown on the other side, about 2 minutes. Repeat with the remaining butter and egg-soaked bread.

Serve immediately, topping the French toast with Norco Cape Byron Ultimate Vanilla ice cream, fresh berries, maple syrup, and a dusting of powdered sugar.

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Sweet & Savoury Labneh Toast

Sweet & Savoury Labneh Toast

Recipe by Michael Weldon

Serves – 2
Prep Time – 15 mins
Cook Time – 10 mins

Ingredients

1 cup Jalna Organic Biodynamic Dairy Yoghurt
4 slices of sourdough bread
2 tbs extra virgin olive oil
1 shallot, thinly sliced
1 cup cherry tomatoes
1 tbs capers
A few sprigs of fresh thyme
¼ cup mixed berries such as blueberries, raspberries, or strawberries
1 tbs honey
Cracked Coles black pepper, to taste
Coles sea salt, to taste

Method

Place the Jalna Organic Biodynamic Dairy Yoghurt into a piece of cheesecloth or a clean Chux cloth. Squeeze gently to remove excess liquid, forming a thick labneh consistency. Set aside.

Drizzle extra virgin olive oil onto the sourdough slices and toast them in a pan over medium heat until golden and charred on both sides. Remove from the pan and spread a generous layer of labneh onto each slice.

In the same pan, add the shallots and cherry tomatoes. Cook over medium heat until the shallots soften and the tomatoes blister, about 5 minutes. Add the capers and fresh thyme, seasoning with sea salt and cracked pepper to taste.

Top one slice of labneh toast with the berry mixture and drizzle with honey. On another slice, spoon over the blistered tomato, shallot, and caper mixture.

Serve immediately.

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