Balinese Coconut Chicken Curry

Balinese Coconut Chicken Curry

Recipe by Louis Tikaram

Serves: 4–6
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

1 tablespoon olive oil
500g chicken, diced
3 tablespoons Ayam Balinese curry paste
4 tablespoons Ayam light soy sauce
1 can Ayam coconut milk
1 cup chicken stock
2 tablespoons Coles tomato paste
1.5 tablespoons minced garlic
1 large onion, diced
2 lemongrass sticks, bruised
500g diced potatoes

Method

Add the olive oil to a pan and turn the heat up to medium-high. Add in the minced garlic and sauté until fragrant.

Add in the bruised lemongrass sticks and cook for a minute to release their flavour.

Grab the diced chicken and add it to the pan, stirring until the chicken is cooked through.

Add in the Balinese curry paste, followed by the tomato paste and diced potatoes. Mix together thoroughly.

Pour in the coconut milk, soy sauce, and chicken stock, ensuring the chicken and potatoes are fully coated in the sauce.

Allow the mixture to simmer, tasting along the way to enjoy the rich flavours of the curry paste.

Once the chicken is tender and the potatoes are cooked, serve the curry in bowls, garnished with lemongrass sticks for a fresh touch. Enjoy!

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Yoghurt Marinated Lamb Chops with Herb Sauce

Yoghurt Marinated

Lamb Chops with Herb Sauce

Recipe by Michael Weldon

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

Ingredients

2 cups Jalna Organic Biodynamic Dairy Yoghurt
4 garlic cloves
1 thumb-sized piece of ginger
1 tsp cumin seeds
1 tsp coriander seeds
1 bunch fresh thyme
1 bunch fresh coriander
Juice of 1 lemon
Coles sea salt, to taste
8 lamb chops
2 tbs extra virgin olive oil

Method

Peel and roughly chop the garlic and ginger. Place them into a mortar and pound until they form a paste.

Add the cumin and coriander seeds to the mortar and crush them together with the paste until fragrant.

Add the fresh thyme and coriander to the mortar, pounding gently to release their flavors. Sprinkle in sea salt and mix well.

Squeeze the lemon juice into the mixture and stir to combine. Add the Jalna yoghurt to the mortar and mix until the marinade is smooth and aromatic.

Rub the marinade generously over each lamb chop, ensuring they are well-coated. Take care not to double-dip the spoon into the marinade to avoid contamination.

Drizzle the lamb chops with olive oil and place them into a hot pan. Cook until nicely browned and cooked to your preferred doneness.

To serve, spread a dollop of yoghurt onto a plate as the base. Arrange the lamb chops on top and add a wedge of lemon on the side.

Enjoy this vibrant, herbaceous dish that brings out the natural flavors of lamb with a beautifully spiced yoghurt marinade.

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Japanese Milk Buns

Japanese Milk Buns

Recipe by Diana Chan

Serves: Makes 9 buns
Prep Time: 30 mins + (2 hours resting time)
Bake Time: 25 mins

Ingredients

Tangzhong
2 tbs strong white bread flour
100 ml (1/3 cup plus 1 tbs) Norco full cream milk

Milk Bread Dough
350 g (2 1/3 cups) strong white bread flour
1 tsp instant dried yeast
1 tsp fine salt
55 g (1/4 cup) caster sugar
1 egg
125 ml (1/2 cup) Norco full cream milk, warmed to 37°C
50 g Norco unsalted butter, softened

Egg Wash
1 egg
1 tbs Norco full cream milk

Method

To make the Tangzhong, whisk 2 tablespoons of strong white bread flour with 100 ml (1/3 cup plus 1 tablespoon) of Norco full cream milk in a small saucepan over low heat. Continue whisking until it thickens into a smooth paste that holds lines when whisked. Transfer to a bowl to cool.

For the dough, combine 350 g (2 1/3 cups) of strong white bread flour, 1 teaspoon of instant dried yeast, 1 teaspoon of fine salt, and 55 g (1/4 cup) of caster sugar in the bowl of a stand mixer with a dough hook. Add 1 egg and the cooled Tangzhong, then gradually pour in 125 ml (1/2 cup) of warmed Norco full cream milk to form a sticky dough. Add 50 g of softened Norco unsalted butter, one tablespoon at a time, fully incorporating each addition before adding the next. Knead for 10-15 minutes until the dough is smooth, elastic, and passes the windowpane test.

Place the dough in a lightly oiled bowl, cover it with a tea towel, and let it rise in a warm place for about 1 ½ hours, or until doubled in size. Once risen, gently deflate the dough and divide it into 9 equal portions. Roll each piece into a smooth ball by pulling the edges into the centre and pinching them underneath. Arrange the dough balls in a square baking pan lined with baking paper.

Cover the pan with a tea towel and let the buns rise again in a warm place for 30 minutes, or until they are touching and have doubled in size. Preheat the oven to 180°C. Lightly beat 1 egg with 1 tablespoon of Norco full cream milk to make an egg wash and brush it over the buns. Bake for 15-20 minutes until golden brown. Allow the buns to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Serve the soft, fluffy buns with butter and enjoy!

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Turmeric & Wild Ginger Mussels with Thai Basil

Turmeric & Wild Ginger Mussels with Thai Basil

Recipe by Louis Tikaram

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

Ingredients

For the mussels
2 tbs vegetable oil
2 tbs Ayam fish sauce
1 cup vegetable stock
1/2 cup Ayam coconut cream
500 g mussels, cleaned
1 tbs thick tamarind water
1 bunch Thai sweet basil, torn

For the paste
5 long red chillies, deseeded and roughly chopped
4 garlic cloves
1 tbs coriander roots, chopped
10 g fresh red turmeric, peeled and roughly chopped (or 1 tsp dried turmeric)
10 g krachai (wild ginger)
1/2 tsp Coles sea salt

To serve
1 lime, cut into wedges
Coriander or Thai basil flowers

Method

Using a food processor, blitz the chillies, garlic, coriander roots, turmeric, and wild ginger into a smooth paste. Alternatively, this can be done with a mortar and pestle.

Heat the vegetable oil in a hot wok, then add the paste, scraping and stirring until it turns golden brown.

Deglaze the wok with fish sauce, vegetable stock, and half the coconut cream. Stir well to combine, then add the mussels, tossing to coat them in the sauce. Cover and steam for 2 minutes. Remove the lid and gently shake the wok to ensure the mussels cook evenly. Discard any mussels that remain closed.

Add the tamarind water, Thai sweet basil, and the remaining coconut cream. Gently stir all the ingredients together until well combined.

Serve the mussels with lime wedges and garnish with coriander or Thai basil flowers for a fragrant and fresh finish.

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Thai Shredded Chicken Lettuce Cups

Thai Shredded Chicken Lettuce Cups

Recipe by Brent Draper

For the lettuce cups
2 cups Coles shredded chicken breast
1 carrot, grated
1 Lebanese cucumber, julienned
1/4 cup Coles mint leaves
1/2 cup Coles coriander leaves
1 cup bean sprouts
Crushed peanuts, for garnish
1 Coles cos lettuce

For the Thai peanut sauce
1/3 cup peanut butter
Small knob of ginger, grated
2 tbs soy sauce
1 tbs honey
1 tsp rice wine vinegar
2 tbs hot water
1 lime, juiced
2 bird’s eye chillies, finely chopped
Sesame seeds, for garnish

Method

Break apart the cos lettuce, reserving the larger leaves to serve as cups, and slice any smaller leaves.

In a large bowl, combine the shredded chicken, grated carrot, julienned cucumber, mint leaves, coriander leaves, bean sprouts, and sliced lettuce. Mix well to combine.

To make the peanut sauce, blitz the peanut butter, grated ginger, soy sauce, honey, rice wine vinegar, hot water, bird’s eye chillies, and lime juice in a food processor until smooth. Adjust the consistency with more water if needed.

Pour the prepared peanut sauce over the chicken mixture and toss thoroughly to coat.

Spoon the chicken salad into the reserved cos lettuce cups. Garnish with crushed peanuts and sesame seeds.

Serve immediately with lime wedges for extra zing.

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Cucumber salad with Olive Oil & Orange Vinaigrette

Cucumber salad with Olive Oil & Orange Vinaigrette

Recipe by Louis Tikaram

Serves: 4
Prep Time: 15 minutes (plus 30 minutes resting time)

Ingredients

1 red onion, sliced into very thin rounds
1 orange
3 tbs red wine vinegar
2 Lebanese cucumbers
½ bunch dill, finely chopped
3 tbs Squeaky Gate extra virgin olive oil
1 tsp wholegrain mustard
120 g feta
Coles sea salt
Coles black pepper

Method

Place the onion rings in a bowl and gently separate them with your fingers. Add a pinch of sea salt.

Cut the skin off the orange and segment it, setting the segments aside. Add the red wine vinegar to the bowl with the onion, along with any remaining juice from the segmented orange. Mix to coat and set aside for 30 minutes, turning occasionally.

Slice the cucumbers into thin rounds. Place them in a colander, sprinkle with a generous pinch of sea salt, and stir to combine. Leave to drain in the sink for 30 minutes.

After 30 minutes, stir the chopped dill through the cucumber slices.

Lift the onion rings out of the vinegar mixture and arrange them on a large plate with the cucumber rounds.

Using the remaining onion and orange juices, add a drizzle of extra virgin olive oil and the mustard, then whisk to combine. Season to taste with sea salt and black pepper. Add more olive oil if needed.

Drizzle the dressing over the salad and crumble the feta on top before serving.

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Toum

Toum

Recipe by Diana Chan

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

Ingredients

½ cup garlic cloves, peeled and roughly chopped
½ tablespoon salt
1 ½ cups Squeaky Gate extra virgin olive oil
¼ cup lemon juice
Coles paprika, for garnish

Method

Place the garlic cloves and salt into a food processor and process for one minute until the garlic becomes finely minced.

With the food processor running, drizzle in two tablespoons of extra virgin olive oil, then stop and scrape down the sides of the bowl. Continue adding another tablespoon or two until the garlic starts looking creamy.

Once the garlic is emulsified, add in more oil in a steady stream, alternating with the lemon juice. Keep going until all the oil and lemon juice is incorporated. The toum will become creamy and smooth, with a consistency like mayonnaise.

Serve the toum in a dish and sprinkle with paprika for garnish.

Store in an airtight container for up to 2 weeks.

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Kitchen Garden Salad with Horseradish Dressing

Kitchen Garden Salad with Horseradish Dressing

Recipe by Michael Weldon and Macario Onwibiko

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

Ingredients

4 nectarines, sliced
4 plums sliced
2 spring onions, sliced and refreshed in ice water
4 baby carrots, sliced thinly
2 beetroots, shaved
6 cherry tomatoes
Assorted herbs and flowers

Dressing 
1cup Yoghurt
2tbs olive oil
1 lemon, juice
1/4cup water
1tbs horseradish, grated
1 garlic clove, grated
Coles sea salt

Method

In a large mixing bowl, gently toss together the salad ingredients to ensure they are evenly distributed.

In a separate bowl, whisk together the yoghurt, olive oil, lemon juice, water, horseradish, and garlic until well combined. Season with sea salt to taste, adjusting as needed.

Drizzle the dressing over the salad ingredients, tossing gently to coat evenly.

Transfer the salad to a serving bowl and garnish with extra fresh herbs and edible flowers for a vibrant, garden-fresh finish.

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Egg Lettuce Salad with Sourdough

Egg Lettuce Salad on Sourdough

Recipe by Michael Weldon

Serves: 2
Prep Time: 10 minutes
Cook Time: 7 1/2 minutes

Ingredients

3 large eggs
2–3 leaves of Coles green oak lettuce, roughly chopped
2 anchovy fillets, minced
1 1/2 tbs whole grain mustard
1/2 tbs fresh lemon juice
1/4 cup chopped fresh dill
1 small red onion, thinly sliced and soaked in 1 tbs red wine vinegar for 10 minutes
1/4 cup Squeaky Gate extra virgin olive oil
Salt and freshly ground black pepper, to taste
2 slices sourdough bread, toasted

Method

Place the eggs in a small saucepan and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 7 1/2 minutes. Drain and transfer the eggs to an ice bath to cool completely.

Peel the eggs and roughly chop them.

In a medium bowl, whisk together the anchovy, mustard, lemon juice, olive oil, dill, and a pinch of salt and pepper.

Add the chopped eggs and lettuce to the dressing and toss gently to combine.

Toast the sourdough bread.

Divide the egg salad evenly between the two slices of toasted sourdough bread. Top with the pickled red onion slices.

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Roasted capsicum hummus with charred zucchini

Roasted capsicum hummus with charred zucchini

Recipe by Brent Draper

Serves: 2
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

2 large red capsicums
1 can Coles chickpeas
2 tbs tahini
1 lemon
Zest of lemon
Extra virgin olive oil
1 tsp Coles paprika
1 tsp Coles cumin
3 green zucchinis
3 cubes ice
1 bunch dill
Coles sea salt and pepper

Method

On a gas stove flame or barbecue, place capsicums directly over the heat and grill until charred.

Cut zucchinis into 2cm batons, drizzle with extra virgin olive oil, and season with salt and pepper. Place in a hot pan and cook until charred.

Remove the charred skin and seeds from the capsicums, then place them into a food processor. Add the drained chickpeas, tahini, juice of one lemon, a splash of extra virgin olive oil, paprika, cumin, and three cubes of ice. Blitz on high for 2–3 minutes until smooth, then set aside.

Finely chop the dill.

To serve, spread a large smearing of capsicum hummus on a plate, arrange the charred zucchinis on top, and garnish with chopped dill, lemon zest, pepper, and a drizzle of extra virgin olive oil.

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Cucumber & Goats Cheese Salad

Cucumber & Goats Cheese Salad

Recipe by Louis Tikaram

Serves: 4
Prep Time: 10 mins

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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Tumeric & Dill Fish

Tumeric & Dill Fish

Recipe by Brent Draper

Serves: 2
Prep Time: 10 mins
Cook Time: 10 mins

Ingredients

2 fillets Coles Barramundi
1 tsp ground turmeric
1 knob ginger, grated
2 cloves garlic, grated
1 tbs good-quality fish sauce
¼ cup coconut milk
1 tsp white sugar
100 g vermicelli rice noodles
2 large red chillies
1 bunch coriander
1 bunch dill
2 spring onion stalks
¼ cup roasted peanuts
½ cup fried shallots
1 lime
Splash of vegetable oil

Method

In a bowl, mix the turmeric, ginger, garlic, sugar, and fish sauce, then add the barramundi and let it marinate.

Meanwhile, soak the noodles in boiling water for 10 minutes, then strain.

To make the herb salad, in a small bowl, mix the herbs, peanuts, fried shallots, spring onions, and lime juice. Set aside.

Heat a large frying pan over medium-high heat, add a splash of vegetable oil, and cook the barramundi for 3 minutes. Flip the fish, pour in the coconut milk, and cook for a further 3 minutes.

To serve, place the vermicelli noodles on a plate, add the fish on top, drizzle the coconut sauce over the fish, and finish with the herb salad. Garnish with extra crispy shallots and roasted peanuts.

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BBQ Greens with Burnt Lemon Dressing

BBQ Greens with Burnt Lemon Dressing

Recipe by Michael Weldon

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

Ingredients

150g green beans, tails trimmed
1 bunch baby broccoli
1 bunch asparagus, trimmed
1 bunch spring onions, cleaned and trimmed
2 tbs olive oil
Coles sea salt, to taste

Dressing
2 lemons, halved and grilled cut-side down until charred and juicy
¼ cup olive oil
1 tbs Dijon mustard
½ bunch chives, finely sliced
1 tsp freshly ground Coles black pepper

Garnish
2 tbs chopped smoked almonds
100g goat’s cheese, crumbled
½ bunch chives, cut into 1cm pieces

Method

Toss the green beans, baby broccoli, asparagus, and spring onions in olive oil and season with sea salt. Place them on a smoking hot BBQ or griddle and char, ensuring they remain crisp-tender and vibrant.

To prepare the dressing, whisk together the charred lemon juice, olive oil, Dijon mustard, chives, and black pepper in a bowl until combined.

Combine the grilled vegetables and dressing in a large bowl, tossing until evenly coated.

Transfer the dressed vegetables to a serving dish and garnish with smoked almonds, crumbled goat’s cheese, and chive pieces.

Serve immediately and enjoy this fresh and flavour-packed side dish!

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Polenta Grits with Prawns

Polenta Grits with Prawns

Recipe by Louis Tikaram

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

Ingredients

2 cups chicken broth
1 cup Norco Full Cream Milk
½ teaspoon Coles sea salt
1 cup polenta
¾ cup shredded cheddar cheese
¼ cup grated parmesan cheese
½ teaspoon Tabasco hot sauce
¼ teaspoon cracked pepper
¼ cup Norco unsalted butter + 1 tablespoon for cooking
6 king prawns, peeled and deveined (tail on)
1 teaspoon Old Bay seasoning

Method

Bring the chicken broth, Norco full cream milk, salt, and 1⅓ cups water to a boil in a medium saucepan over medium-high heat. Gradually whisk in the polenta.
Reduce heat to low and simmer, stirring occasionally, for 10 minutes or until thickened.

Meanwhile, heat a non-stick pan with 1 tablespoon of Norco unsalted butter. Cook the prawns until just done, about 3 minutes, then remove from heat and season with a little Old Bay seasoning. Set aside.

Once the polenta is thick, stir in the cheddar cheese, parmesan cheese, hot sauce, pepper, and the remaining ¼ cup of butter until melted and smooth.

Spoon the polenta into a serving bowl, top with the prawns, and sprinkle with a little extra Old Bay seasoning.

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Lamb Cutlets & Basil Pesto

Lamb Cutlets & Basil Pesto

Recipe by Brent Draper

Serves: 2
Prep Time: 10 mins
Cook Time: 20 mins

Ingredients

6 lamb cutlets
1 tbs thyme leaves
1 tbs extra virgin olive oil
Coles salt and pepper, to taste
200g Perino tomatoes, sliced

For the basil pesto:
1 cup fresh basil leaves
1 garlic clove, peeled
50g walnuts, plus extra for garnish
50g Coles Parmigiano Reggiano, grated
1 tbs Squeaky Gate extra virgin olive oil

Method

In a large pan, heat 1 tbs extra virgin olive oil over medium heat. Season the lamb cutlets with thyme leaves, salt, and pepper. Sear the cutlets for 2–3 minutes on each side or until cooked to your liking. Set aside to rest.

To make the pesto, combine basil leaves, garlic, walnuts, Parmigiano Reggiano, and 1 tbs extra virgin olive oil in a food processor. Blitz until smooth. Set aside.

In the same pan, add the sliced Perino tomatoes and a pinch of salt and pepper. Let the tomatoes heat through and soften slightly, about 2 minutes.

To serve, plate the lamb cutlets and spoon the warm Perino tomatoes on top. Drizzle generously with the basil pesto, scatter extra chopped walnuts over the dish, and finish with a final crack of black pepper.

Enjoy this fresh and flavourful dish with quality ingredients like walnuts for a wholesome touch!

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Beet & Cucumber Raita

Beet & Cucumber Raita

Recipe by Anjali Pathak

Serves: 4
Prep Time: 10 mins
Cook Time: 2 mins

Ingredients

1 teaspoon cumin seeds
½ medium beetroot, peeled and grated (approximately ½ cup)
½ cucumber, grated (approximately ½ cup)
Coles sea salt, to taste
2 tablespoons fresh mint leaves, chopped
¾ cup thick Greek yoghurt
Zest and juice of ½ orange

Method

Toast the cumin seeds in a small frying pan over gentle heat, allowing them to cook for a few minutes until fragrant. Remove from the heat and allow to cool.

Combine the grated beetroot and cucumber in a bowl, adding a good pinch of salt. Scrunch the mixture together, squeeze out the excess juice, and discard.

Stir in the fresh mint, Greek yoghurt, orange zest, and juice. Taste and adjust the seasoning with more salt if desired.

Grind the toasted cumin seeds and mix them through the raita before serving. Enjoy!

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Calamari Fritti & Karkalla Chilli Tartar

Calamari Fritti & Karkalla Chilli Tartar

Recipe by Nornie Bero

Serves: 6
Prep Time: 30 mins
Cook Time: 10 mins

Ingredients

1.5kg whole squid
1½ cups flour
3 tbs semolina
2 tbs saltbush
2 tbs sea salt
1 tbs pepperberry
3 tbs oregano
1 tbs ground aniseed myrtle
Sunflower oil, for frying

Karkalla Chilli Tartar
250g mayonnaise
140g labneh
½ cup karkalla, diced
Juice of 1 lemon
2 garlic cloves, crushed
2 tbs capers, chopped
1 tbs Dijon mustard
Dash of olive oil

Chilli Sauce
3 tbs chilli flakes
¼ cup macadamia nuts, roughly chopped
1 tbs ginger powder
1 tbs garlic powder
2 litres sunflower oil

Method

Slice the squid down one side to open it. Use a butter knife to score the inside of the squid in a lattice pattern. This helps tenderise the squid and ensures the coating sticks well.

In a bowl, combine the flour, semolina, pepperberry, oregano, ground aniseed myrtle, saltbush, and sea salt. Mix thoroughly.

Coat all the squid pieces evenly with the flour mixture and let them sit for 5 minutes to absorb the seasoning. Shake off any excess flour before frying.

Heat the sunflower oil in a large pot to 180°C. Fry the squid in small batches to avoid overcrowding, cooking each batch for 40 to 50 seconds until golden and crisp. Remove the fried squid and place it on paper towels to drain any excess oil. Slice the fried squid into 3cm pieces for serving.

For the karkalla chilli tartar, mix the mayonnaise, labneh, diced karkalla, lemon juice, crushed garlic, capers, Dijon mustard, and a dash of olive oil in a bowl until well combined. Set aside.

To make the chilli sauce, place the chilli flakes, macadamia nuts, ginger powder, garlic powder, and sunflower oil in a small pot. Heat the mixture gently for 7 minutes, then set it aside to cool completely.

Just before serving, drizzle the cooled chilli sauce over the karkalla tartar.

Serve the crispy calamari on a platter alongside the karkalla chilli tartar and enjoy this fresh, flavourful dish perfect for any occasion.

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Sri Lankan Pan Fried Rolls

Sri Lankan Pan Fried Rolls

Recipe by Diana Chan

Serves: Makes 20
Prep Time: 40 minutes
Cook Time: 10 minutes

Ingredients

1 packet of large spring roll wrappers
Neutral cooking oil, for deep frying

For the filling
3 tbsp Squeaky Gate extra virgin olive oil
1 brown onion, finely diced
Handful of curry leaves
½ tsp Coles ground cumin
½ tsp Coles ground turmeric
1 tsp Coles chilli flakes
1 boiled potato, mashed
2 small green chillies, finely chopped
1 tomato, chopped
Fillet of Huon Premium Wood Roasted Salmon Blackened Spice
Juice of ½ a lemon

To coat
3 eggs
2 cups Coles breadcrumbs

Method

Make the filling in advance to allow it to cool. Place a frypan over medium heat and add in the oil. Next, add in the curry leaves and fry for 10 seconds before adding the onions. Fry until translucent.

Add in the spices, potato, chillies, and tomato, and mix to incorporate for a few minutes. Break the Huon Premium Wood Roasted Salmon Blackened Spice fillet up using the back of a fork and add it to the pan. Mix to combine and cook for 5 minutes. Turn the heat off and add in the lemon juice.

Set the filling aside until it cools and is ready to wrap.

Once the filling has cooled, start wrapping. Place a spring roll wrapper onto a flat, clean surface. Place 2 tablespoons of filling near the bottom of the wrapper closest to you and roll away, tucking in the sides as you go to enclose the parcel. Wet the edges with water using your fingertips to seal. Repeat until all the filling is used.

Heat enough oil in a wok or pot to deep fry the pan rolls to 170°C.

Prepare your dredging station by cracking and beating the eggs in one bowl and placing the breadcrumbs in another. Dip each pan roll into the egg, then into the breadcrumbs.

To cook, carefully place each pan roll into the hot oil and fry for 3-5 minutes on each side until golden brown. Drain on paper towel and allow to cool slightly before serving.

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Olive Oil Grossini

Olive Oil Grossini

Recipe by Diana Chan

Serves: Makes approximately 20 grissini
Prep Time: 20 minutes (plus 90 minutes rising time)
Cook Time: 30 minutes

Ingredients

1 teaspoon active dry yeast
1 teaspoon Coles honey
¾ cup warm water
Squeaky Gate extra virgin olive oil
2 ¼ cups Coles flour
1 ½ teaspoons Coles sea salt
¼ cup fine semolina flour

Method

In a stand mixer, combine the yeast, honey, and warm water in the mixer bowl. Allow to stand for about 10 minutes, until bubbly.

Add the olive oil, bread flour, and sea salt, and mix slowly with the dough hook until everything comes together.

Continue kneading with the dough hook for 3-5 minutes until the dough is smooth and elastic.

Remove the dough from the mixer and knead by hand briefly to bring it together; it will be sticky.

To prove the dough, place it in an oiled bowl, cover with plastic wrap, and rest for 20 minutes. The dough will rise slightly.

Press the dough into a 30cm by 20cm rectangle on an oiled tray, cover with plastic wrap, and allow it to rise for 1 hour or until well risen.

Meanwhile, preheat the oven to 200°C and line two large baking sheets with baking paper.

To shape the grissini, remove the plastic wrap and sprinkle the dough with semolina.

Using a knife, pizza wheel, or bench scraper, cut the dough into 20 strips, about 1 ½ cm thick and 20cm long. Stretch and pull each strip into long, thin breadsticks. You can twist them for a different look, and roll them in extra semolina if desired.

Bake in the preheated oven for 20-25 minutes, turning halfway if needed for even browning.

Allow to cool before serving—the grissini will become crunchier as they cool.

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Prawn Cocktail Cups

Prawn Cocktail Cups

Recipe by Brent Draper

Serves – 2
Prep Time – 10 mins

Ingredients

8-10 Coles cos lettuce
60ml Coles traditional mayonnaise
1 tsp Sriracha (or other hot sauce), plus more to taste
1 tsp finely chopped fresh chives
300g cooked and peeled prawns, chopped into 2cm pieces
½ small Lebanese cucumber, diced
1 tbsp fresh lemon juice
1 tsp grated lemon zest
Salt and freshly ground black pepper to taste

Method

In a medium bowl, whisk together the mayonnaise, Sriracha, and chives until well combined.

Add the chopped prawns, diced cucumber, lemon juice, and lemon zest. Gently stir to combine. Season with salt and pepper to taste.

Arrange the cos lettuce leaves on a serving platter or individual plates.

Scoop the prawn cocktail mixture evenly into the lettuce cups.

Garnish with additional Sriracha, chives, or lemon zest if desired.

Serve chilled or at room temperature.

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