Pear & Apple Chutney

Pear & Apple Chutney

Ingredients

5 fresh pears finely chopped

2 green apples finely chopped

1 onion chopped

1 capsicum chopped

½ cup raisins

 1 cup raw sugar

1 cup apple cider vinegar

2 tablespoons lemon juice

1 knob peeled fresh grated ginger

2 teaspoons yellow mustard seeds

2 teaspoons salt

1 teaspoon ground nutmeg

1 stick cinnamon

4 cloves

METHOD

In a large pot over medium heat, add all the above ingredients. Mix well.

Once the mixture comes to simmer, cover the pot with a lid and reduce the heat to medium-low.

Let the chutney simmer for 1 hour, or until the ingredients have softened, reduced by ½ and is thick, smooth and smelling delicious.

Take off the heat and cool, the chutney will continue to thicken as it cools.

Store in a airtight jar or container in the fridge and enjoy with a cheese plate, leg of ham or as I ate it as a kid on a sandwich with ham and cheese! YUM!

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Ricotta Donuts

Ricotta Donuts

Recipe by Nichole Horvath

Ingredients

Plain flour 120g

Baking powder 10g

Pinch salt

Caster sugar 60g

Ricotta 250g

Eggs 2

Canola Oil for deep frying

Caster sugar and ground cinnamon for cinnamon sugar 

METHOD

In the bowl of a stand mixer, place the eggs, caster sugar and ricotta. Using the paddle attachment, mix for 1 minute until well combined. Add in the flour, baking powder and salt and mix until just combined 

Heat oil in a deep pot to 170C. Using two tablespoon, place spoonfuls of the batter into the oil. Fry for 3-4 minutes until a deep golden-brown colour, turning every now and again to ensure an even colour

Toss the donuts in the cinnamon sugar when removed from the oil and allow to cool slightly before eating

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Blueberry Granola Pots

Blueberry Granola Pots

Recipe by Courtney Roulston

Dietaries: Vegetarian

Serves: 4

Prep Time: 5 minutes

Cooking Time: 15 minutes

(Makes more Jam than needed for just this recipe)

Ingredients

2 cups fresh Blueberries

2 tablespoons maple syrup

1 tablespoon chia seed +  ½ cup water

1.5 cups Greek yoghurt

1.5 cups toasted granola

METHOD

Mix the chia seeds and water together in a small bowl. Set aside for 5 minutes to become like a gel.

Place 1.5 cups of the blueberries into a small pot over a medium heat. Add in the maple syrup and chia seed mixture. Bring up to a simmer for 3-4 minutes, or until the mixture is bright purple and thickened. Turn off the heat and Place into a jar or bowl to cool slightly.

Layer the yoghurt, blueberry jam and granola into serving glasses so there are 2 layers of each.

Top with fresh blueberries before serving

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Almond Brittle

Almond Brittle

Recipe by Michael Weldon

Ingredients 
500g roasted almonds
500g caster sugar
250g butter
250g glucose
1 teaspoon baking soda
1 tablespoon Vanilla bean paste
Sea salt

METHOD 

In a saucepan combine the sugar, glucose, butter, 1/2 cup of water and a pinch of sea salt. Bring to the boil then cook until you start to see the colour of the caramel chance. Add in the almonds and vanilla, stir in.

Continue cooking until the caramel turns a deep golden colour. Once it’s reached you desired colour add in the baking soda and mix through. Once mixed, pour into a tray and allow the brittle to set and cool.
Once cooler, break into bite sized pieces and enjoy.

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Almond, Kale & Broccoli Soup

Almond, Kale & Broccoli Soup

Recipe by Michael Weldon

Ingredients

Extra virgin olive oil
Onion, finely diced
Garlic, finely chopped
Broccoli, chopped
Kale (stems and leaves separated)
Raw almonds
Chilli flakes (optional)
Vegetable or chicken stock
Baby spinach
Greek yoghurt (to serve)
Extra almonds, roughly chopped (to serve)
Black pepper
Sea salt

METHOD

Heat olive oil in a soup pot over medium heat. Add the diced onion with a pinch of salt and cook until soft and translucent.

Add the garlic and cook briefly until fragrant. Add the broccoli with a drizzle of olive oil and cook for a few minutes.

Prepare the kale by removing the leaves from the stems. Finely slice the stems and add them to the pot to cook first.

Add chilli flakes if using, followed by the almonds. Add some of the kale leaves and cook until slightly wilted and darkened.

Pour in enough stock to just cover the vegetables. Simmer for about 10 minutes, until the almonds soften and the vegetables are tender.

Add the baby spinach, stir through, then remove from the heat.

Blend the soup until smooth and thick.

Serve in bowls topped with a dollop of Greek yoghurt, extra almonds for crunch, and freshly cracked black pepper.

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Leeks with Romesco & Almonds

Leeks with Romesco & Almonds

Recipe by  Michael Weldon

Dietaries: Vegetarian 

Serves: 4 

Prep Time: 10mins

Cook Time: 20-25mins

Ingredients

4 leeks, halved lengthways

2 tablespoons butter

Olive oil

Sea salt

Romesco sauce 

¼ cup smoked almonds

2 garlic cloves

500g jar roasted red peppers

1 teaspoon smoked paprika

2 tablespoons sherry vinegar 

¼ cup olive oil

Sea salt

Garnish

2 tablespoons smoked almonds, chopped

2 spring onion, sliced thinly

METHOD

In a frypan over a medium heat add the butter and drizzle of olive oil, once hot add in the leeks cut side down, cook gently until softened and caramelised then turn over. Finish cooking on the other side.

In a jug combine the romesco sauce ingredients, with a stick blender blend until smooth. Taste and season to your liking. 

To serve, spread the romesco sauce on a sharing plate. Lay the leeks over the plate and top with smoked almonds, spring onion, parsley and lemon juice. 

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Nasi Goreng

Nasi Goreng

Recipe by Tasia Seger

Serves 4

Equipment:

• Wok 

• Food processor for spice paste/ or mortar and pestle

Ingredients

2 eggs

1/2 Coles RSPCA Approved Hot Roast Chicken, bones removed, meat shredded

150g cabbage, thinly sliced

1/2 carrot, shredded

75g coarsely chopped choy sum

3 cups cooked white rice (day old, cold)

3 tsp chicken stock powder

1 and 1/2 tsp ground white pepper

2 tsp salt

100ml kecap manis

2 spring onions, thinly sliced

4 tablespoons chicken oil (see above) (optional)

Chicken oil: (Optional)

1 kg chicken skin with fat, washed thoroughly 

2 tbsp water

1 tsp sea salt 

Nasi Goreng Paste

8 garlic cloves

1 shallot

3 long red chillies (optional)

50 grams crispy chicken skin (optional)

Garnish

Fried shallots (store bought)

4 eggs, fried 

Cucumber & tomatoes, cut into slices and wedges

Prawn crackers

METHOD

To make chicken oil, cut chicken skin into small pieces. Place chicken skin to a non-stick pot and turn the heat on to medium low. Add salt, and water and cover for 10 minutes. Remove the lid and continue to cook uncovered, stirring the skin every 10 minutes until the skin turns golden brown and crispy. Strain the chicken fat oil and store in the jar. Keep the crispy chicken skin on the side for later use.   

To make the nasi goreng paste, add garlic, chilli, shallots and chicken skin into a small food processor until rough paste forms. Alternatively, use a mortar & pestle. 

Heat 2 tablespoons of chicken oil in a wok over medium heat. Add eggs. Cook, stirring occasionally until just cooked. Remove from the wok and set aside. 

Add 4 tablespoons of chicken oil to the same wok and cook the nasi goreng paste for a couple of minutes until fragrant. 

Add cabbage, carrots and choy sum and mix to combine. Add the shredded chicken and rice. Toss until well incorporated. Stir in kecap manis, and season with chicken stock powder, salt and white pepper. Cook for a further 3 minutes until rice grains start to caramelise.

Garnish with sliced spring onion, and fried shallots. 

Served with a fried egg sunny side up and a side of cucumber and tomatoes and prawn crackers. 

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Blueberry Breakfast Smoothie

Blueberry Breakfast Smoothie

Recipe by Courtney Roulston

Dietaries:

Serves: 2

Prep Time: 10 minutes 

Cooking Time:

Ingredients 

1.5 cups fresh blueberries, plus ¼ cup extra to garnish

1 large ripe banana, peeled, roughly chopped

2/3 cup vanilla yoghurt

1.5 cups milk

1 cup ice

2 tablespoons honey

1 teaspoon ground cinnamon

2 tablespoons Natural peanut butter

1/3 cup toasted granola

METHOD

Place the blueberries, banana, yoghurt, milk, ice and half the honey and half the cinnamon into a blender. Blitz until smooth and bright purple.

Use the remaining honey to line the sides of 2 serving glasses. Sprinkle in the remaining cinnamon and roll around the glass so it sticks to the honey.

Pour the smoothie into the serving glasses.

Top each smoothie with a dollop of peanut butter, granola then garnish with fresh blueberries before serving.

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Veal Tonnato

Veal Tonnato

Recipe by Nico - Bar Monte

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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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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