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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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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Shaved Broccoli and Cauliflower Salad with Sweet and Sour Dressing

Shaved Broccoli and Cauliflower Salad with Sweet and Sour Dressing

Recipe by Michael Weldon

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

Ingredients

1 head broccoli
1 small cauliflower
2 shallots, finely sliced
2 tbs apple cider vinegar
1 tbs brown sugar
1 red chilli, finely chopped
1 tsp fennel seeds
2 tbs Squeaky Gate extra olive oil
Coles sea and black pepper to taste

Method

Heat olive oil in a pan over medium heat. Add shallots and sauté until soft. Stir in apple cider vinegar, brown sugar, and fennel seeds, cooking for another minute until fragrant.

Cut the broccoli stem, slice it thinly, and separate the florets. Use a mandoline to finely shave the broccoli florets into thin slices. Halve the cauliflower, trim the base, and thinly slice the florets.

Combine the shaved broccoli, cauliflower, chilli, and the prepared dressing in a large bowl. Season with salt and pepper. Toss well to coat the vegetables evenly.

Serve in a bowl and 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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Harissa Lamb Chops with Garlic Yoghurt & Lime

Harissa Lamb Chops with Garlic Yoghurt & Lime

Recipe by Courtney Roulston

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

Ingredients

8 Coles lamb loin chops
Sea salt and black pepper, to taste
1 tsp ground cumin
1 tbsp harissa paste
1 tbsp extra virgin olive oil
1 tbsp honey
1 cup thick Greek yoghurt
1 clove garlic
1 large lime
6 whole pickled chillies from a jar

Method

Heat a large, heavy-based frying pan over medium-high heat. Rub the lamb chops with cumin, harissa paste, olive oil, and a pinch of salt and pepper.

Cook the chops for 2–3 minutes per side until fragrant and the fat begins to render. Remove from heat, drizzle with honey, and set aside to rest for a couple of minutes.

Place the yoghurt in a mixing bowl and grate in the garlic using a microplane. Squeeze in the juice from a quarter of the lime and stir through a pinch of salt.

Spread the yoghurt onto a large serving plate. Arrange the chops over the yoghurt and spoon over any pan juices. Scatter with pickled chillies and serve with lime wedges.

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Pan Roast Carrots with Cumin, Honey and Almonds

Pan Roast Carrots with Cumin, Honey and Almonds

Recipe by Michael Weldon

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

Ingredients

1 bunch carrots
Coles sea salt
2 tbs butter
1 tsp toasted cumin seeds
2 tbs honey
2 sprigs thyme
Juice of 1 lemon
¼ cup smoked almonds, chopped
½ bunch tarragon, leaves picked and finely chopped
1 cup Jalna Lactose Free Natural Yoghurt

Method

In a large pot of water, add the carrots and a generous pinch of sea salt. Bring to the boil and cook until just tender. Strain and let dry slightly.

In a frying pan, melt the butter. Once melted, add the carrots and cook until the butter browns slightly and the carrots caramelise, about 10 minutes. Stir in the honey, cumin seeds, and a squeeze of lemon. Add the thyme leaves and season with sea salt. Remove from heat, then add the chopped smoked almonds and toss everything together.

Spread the yoghurt on a serving dish, place the carrots on top, and spoon over the honey lemon sauce. Garnish with tarragon.

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Korean Corn Ribs

Korean Corn Ribs

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes
Cook Time: 12 minutes

Ingredients

3 Coles corn cobs
1 tbsp gochujang
1 tsp soy sauce
1 tsp tomato ketchup
1 tsp rice wine vinegar
½ tsp honey
1 tbsp butter, melted
Spring onions, chopped
White sesame seeds

Method

Cut the corn cobs horizontally into quarters. In a small bowl, mix gochujang, soy sauce, ketchup, vinegar, honey, and melted butter until well combined. Brush the mixture generously over the corn ribs.

Heat a BBQ or grill to high. Place the corn on the grill with the kernels facing down and cook for about 8 minutes. Turn the corn over and cook for a further 3 minutes on the cut side until lightly charred.

Transfer to a serving bowl, drizzle with extra virgin olive oil, and top with chopped spring onions and sesame seeds. Serve immediately.

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Chilli & Bacon Cauliflower with Parmesan

Chilli & Bacon Cauliflower with Parmesan

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

1 medium cauliflower cut into florets
200g Coles bacon sliced into matchsticks
1 onion finely diced
1 red chilli finely chopped
2 cloves garlic minced
50g Norco butter
1 cup water
½ cup breadcrumbs
Coles sea salt to taste
Coles black pepper to taste
2 tbs Squeaky Gate extra virgin olive oil
Fresh parsley chopped for garnish

Method

Heat a large frying pan over medium heat and add the Squeaky Gate extra virgin olive oil. Once hot, fry the bacon until crispy, then remove and set aside.

Using the same pan, add the onion and cook until softened. Stir in the chilli and garlic, cooking until fragrant.

Add the cauliflower florets, stirring to coat in the oil and aromatics. Pour in the water, cover, and let the cauliflower steam until tender. Remove the lid and allow any remaining water to evaporate.

Stir in the Norco butter and crispy bacon, mixing until the cauliflower is well coated. Season with Coles sea salt and black pepper to taste.

Turn off the heat, sprinkle over the fresh parsley, and toss gently to combine. Transfer to a serving dish and top with breadcrumbs for a crunchy finish.

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BBQ Chicken Wings with Sriracha Yoghurt Sauce

BBQ Chicken Wings with Sriracha Yoghurt Sauce

Recipe by Michael Weldon

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

Ingredients

1 chunk of wood for smoking (soaked)
1 pack of chicken wings
1 tsp smoked paprika
1 tsp garlic powder
1 tsp cumin
1 tsp black pepper
1 tsp Coles sea salt
2 tbs Squeaky Gate extra virgin olive oil

Sriracha Yoghurt Sauce
1 cup Jalna Greek Yoghurt
2 tbs sriracha
1 tsp dill
Juice of 1 lemon
1 tsp Coles sea salt

Method

Preheat the BBQ to high until it begins to smoke. In a large bowl, combine the chicken wings, smoked paprika, garlic powder, cumin, black pepper, salt, and extra virgin olive oil, mixing well to ensure the wings are evenly coated.

Place the soaked wood onto the BBQ. Once it starts to smoke, add the wings to the grill. Reduce the heat to medium-low, close the lid, and cook the wings until golden and cooked through, turning occasionally.

In a separate bowl, mix the Jalna Greek Yoghurt, sriracha, dill, lemon juice, and sea salt to make the sauce. Drizzle with a little extra virgin olive oil and adjust the seasoning if needed.

Serve the hot chicken wings with the Sriracha Yoghurt Sauce on the side for dipping.

Enjoy this smoky and spicy BBQ dish!

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Zucchini with Ricotta & Basil Dressing

Zucchini with Ricotta & Basil Dressing

Recipe by Brent Draper

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

Ingredients

2 zucchini, chopped into half-moons (1 ½ cm thick)
200g ricotta
¼ red onion, thinly sliced
Juice of ½ lemon, plus zest
Salt and pepper, to taste
¼ cup walnuts, crushed
A bunch of basil leaves
¼ cup Squeaky Gate extra virgin olive oil
1 garlic clove, grated
2 slices sourdough
Chilli flakes, to garnish

Method

Season the zucchini with salt and a drizzle of extra virgin olive oil. In a medium frying pan, cook the zucchini until slightly softened. Transfer to a bowl and toss with red onion, crushed walnuts, and basil leaves. Set aside.

In another bowl, whisk together ricotta, a drizzle of extra virgin olive oil , lemon juice, lemon zest, salt, and pepper until smooth and creamy.

In a jar, blend garlic, basil, and extra virgin olive oil into a dressing and season to taste.

Toast the sourdough in a pan with a drizzle of extra virgin olive oil until golden on both sides.

Spread the ricotta mixture onto the toasted sourdough, then top with the zucchini mixture. Drizzle with the basil dressing and finish with a sprinkle of chilli flakes.

Serve immediately and enjoy.

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Cold Kimchi Udon Noodle Salad

Cold Kimchi Udon Noodle Salad

Recipe by Louis Tikaram

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

Ingredients

1 cup kimchi, roughly chopped
2 tbs gochujang (Korean chilli paste)
1 tbs brown sugar
2 tsp Ayam sesame oil
200g udon noodles
1 cucumber, deseeded and thinly sliced
2 soft-boiled eggs, halved
2 tsp Coles sesame seeds, toasted

Combine the chopped kimchi, gochujang, brown sugar, and sesame oil in a small bowl and mix well to make a spicy-sweet dressing. Set it aside.

Cook the udon noodles according to the packet instructions, then rinse them under cold water to cool and drain thoroughly.

Place the cooled noodles in a serving bowl, arranging them neatly to one side. Prepare the cucumber by slicing it lengthwise, removing the seeds, and cutting it into thin slices. Arrange the cucumber alongside the noodles in the bowl.

Add the soft-boiled egg halves to the bowl and drizzle the kimchi dressing over the noodles. Finish with a sprinkle of toasted sesame seeds.

Serve immediately and enjoy this refreshing and flavorful dish.

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Grilled Cos, Sundried Tomato Caesar Salad

Grilled Cos, Sundried Tomato Caesar Salad

Recipe by Brent Draper

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

Ingredients

2 heads of Coles Cos Lettuce
½ cup mayonnaise
1 tsp Dijon mustard
2 tbs sundried tomatoes, finely chopped
1 tsp Worcestershire sauce
2 anchovies, finely chopped
1 clove garlic, minced
Juice of 1 lemon
2-3 tbs water (to adjust sauce consistency)
4 hard-boiled eggs, quartered
¼ cup grated parmesan cheese
1 cup croutons
Squeaky Gate extra virgin olive oil (for grilling)
Coles sea salt
Coles black pepper

Method

Combine mayonnaise, Dijon mustard, sundried tomatoes, Worcestershire sauce, anchovies, garlic, and lemon juice in a bowl. Season with Coles sea salt and Coles black pepper. Mix until smooth and adjust consistency with water. Set aside.

Slice the cos lettuce in half lengthwise. Drizzle the cut sides with extra virgin olive oil and season with Coles sea salt and Coles black pepper. Grill cut-side down for 2-3 minutes.

Quarter the hard-boiled eggs.

Place the grilled cos lettuce in a serving bowl. Add the dressing, eggs, parmesan, croutons, and a drizzle of extra virgin olive oil and serve.

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Pickled Watermelon, Radish and Cucumber Salad

Pickled Watermelon, Radish and Cucumber Salad

Recipe by Michael Weldon

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

Ingredients

Pickled Watermelon
½ watermelon (pink flesh removed for another dish, rind cut off the white flesh)
½ cup white wine vinegar
¼ cup sugar
Large pinch of Coles sea salt

Dressing
½ cup Jalna Biodynamic Organic Natural Yoghurt
½ cup baby rocket
½ bunch mint
Juice of 1 lime
¼ cup olive oil
Pinch of Coles sea salt
Pinch of black pepper

Salad Ingredients
2 cucumbers, seeds removed and sliced
1 bunch radishes, sliced
1 cup baby rocket leaves
½ bunch mint, leaves picked
¼ cup roasted almonds, chopped

Method

Cut the watermelon into quarters. Using a vegetable peeler, remove the green skin and spoon out the pink flesh, leaving just the rind. Cut the rind into 2 cm slices.

In a saucepan, heat white wine vinegar, sugar, sea salt, and ¼ cup water. Once boiling, pour the mixture over the watermelon rind. Set aside to pickle. The rind is ready when the liquid cools to room temperature. Drain the pickled watermelon.

In a bowl, mix the dressing ingredients until well combined.

Combine the salad ingredients with the drained pickled watermelon in another bowl. Toss everything together, then mix in the dressing until well coated. Gently fold in mint and chopped almonds.

To serve, spread the yoghurt dressing onto a plate and top with the watermelon salad.

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Grilled Pear Burrata Salad

Grilled Pear Burrata Salad

Recipe by Michael Weldon

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

Ingredients

3 pears
Squeaky Gate extra virgin olive oil
1 packet Coles baby rocket
¼ cup pine nuts
1 burrata
Squeaky Gate caramelised balsamic vinegar
1 lemon
Coles sea salt and pepper

Method

Preheat a pan over medium heat.

Slice the pears into quarters and remove the cores. Drizzle the pear slices with EVOO and season with a pinch of salt.

Toast the pine nuts in the pan for 2 minutes, then set aside.

Place the pear quarters, flesh-side down, onto the preheated pan and cook until caramelised.

In a serving bowl, combine the rocket and grilled pears. Break the burrata in half and place it on top. Drizzle generously with caramelised balsamic vinegar, a squeeze of lemon juice, and season with salt and pepper.

Sprinkle the toasted pine nuts over the salad and serve immediately. Enjoy!

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Prawn & Zucchini Linguine

Prawn & Zucchini Linguine

Recipe by Michael Weldon

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

Ingredients

1 pack San Remo Linguini
½ cup olive oil
1 onion, thinly sliced
2 garlic cloves, sliced
½ tsp chilli flakes
1 zucchini, thinly sliced into rounds
½ cup white wine
10 prawn tails, cut into bite-sized pieces
1 lemon, juice and zest
2 tbs butter
½ bunch chives, finely chopped
½ bunch dill, finely chopped
Coles sea salt
Coles black pepper

Method

Cook the linguini in a large saucepan of boiling salted water according to the packet instructions.

In a large frying pan, heat olive oil over medium heat and cook the onion until soft. Add the garlic and chilli flakes, cooking until fragrant. Stir in the zucchini and cook until softened.

Pour in the white wine and reduce until it forms a syrupy consistency. Add the prawn pieces and cook until they turn pink and are just cooked through.

Transfer the cooked pasta directly into the frying pan with the sauce. Toss to combine. Add the lemon juice, lemon zest, butter, and fresh herbs. Continue tossing until the sauce coats the pasta evenly. Taste and adjust the seasoning with sea salt and black pepper as needed.

Serve in bowls, garnished with extra herbs and lemon zest.

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Fish Fragrant Fried Eggplant

Fish Fragrant Fried Eggplant

Recipe by Diana Chan

Serves: 4
Prep Time: 5 minutes (+ 30 minutes salting)
Cook Time: 10 minutes

Ingredients

300 g lebanese eggplants, sliced diagonally into 2 cm pieces
3 tbs neutral-flavoured cooking oil
6 small dried chillies, soaked in water for 15 minutes and drained
1 garlic clove, minced
20 g ginger, julienned
1 shallot, thinly sliced
Ground white pepper, to taste

Sauce
2 tbs Ayam oyster sauce
2 tbs Ayam light soy sauce
1 tbs shaoxing wine
1 tsp Ayam sesame oil
1 tsp white sugar

Garnish
Finely sliced spring onions

Method

Prepare the eggplants in advance by sprinkling them liberally with salt and leaving them in a colander for at least 30 minutes. Rinse well, drain, and pat dry with paper towels.

In a measuring jug, combine all sauce ingredients and set aside.

Heat a wok over high heat and add the oil. Once hot, add the dried chillies, ginger, garlic, and shallots. Stir-fry for 30 seconds, then add the eggplants. Fry for 5 minutes, tossing continuously.

Pour in the sauce and stir to coat. Season with ground white pepper.

Remove from heat, garnish with spring onions, and serve immediately with warm rice.

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Spiced Rosti with Raita

Spiced Rosti with Raita

Recipe by Brent Draper

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

Ingredients

500 g Carisma potatoes, grated
½ tsp salt
60 g ghee
1 ½ tsp Indian curry powder
½ tsp chilli powder
1 ½ cups Jalna Farm to Pot Greek Yoghurt
½ cup diced Lebanese cucumber
½ cup coriander, chopped
Salt and pepper

Method

In a large bowl, squeeze the grated potatoes firmly to remove all excess moisture. Discard the liquid.

Add salt, a drizzle of ghee, Indian curry powder, and chilli powder to the grated potatoes. Mix well until evenly coated.

Heat a medium frying pan over medium heat and add a portion of the remaining ghee. Take small handfuls of the potato mixture, shape them lightly, and place them into the pan. Cook until golden on one side, then flip and cook until golden on the other. Repeat until all the potato mixture is used, adding more ghee as needed.

To make the raita, combine Jalna Farm to Pot Greek Yoghurt, diced cucumber, chopped coriander, and a pinch of salt and pepper in a bowl. Mix well to combine.

Arrange the rostis on a serving plate and serve with the raita in a ramekin on the side.

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