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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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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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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Harissa, Chorizo, Tomato & Chickpeas with Yogurt & Pitta

Harissa, Chorizo, Tomato & Chickpeas with Yogurt & Pitta

Recipe by Louis Tikaram

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

Ingredients

3 tbs Squeaky Gate extra virgin olive oil, plus more for drizzling
1 medium onion, chopped
1 Spanish chorizo, casing removed, chopped
1 tsp Coles sea salt
1 can chickpeas, drained
¼ cup Al'Fez harissa
1 can whole peeled tomatoes
½ cup Jalna Organic Biodynamic Dairy Yoghurt
2 tbs Coles dried oregano
Coles black pepper
Toasted pita

Method

Heat the extra virgin olive oil in a fry pan over medium heat. Cook the onion until translucent. Add the chopped chorizo and cook until the fat starts to render, around 5–8 minutes, until you can smell the aroma. Add the chickpeas and combine, tossing often until browned in spots.

Stir in the Al'Fez harissa and cook, stirring constantly, until the cooking liquid has evaporated. Add the can of tomatoes, stirring and breaking them down while scraping up any browned bits from the pan. Bring to a simmer and cook, stirring often, until the mixture thickens. Taste and season with more sea salt if needed.

Top with yoghurt, oregano, and black pepper, and drizzle with extra virgin olive oil. Serve with toasted pita.

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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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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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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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Chicken & Corn Egg Drop Soup

Chicken & Corn Egg Drop Soup

Recipe by Louis Tikaram

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

Ingredients

Shredded leftover Coles roast chicken
1L light chicken broth
2 thin slices ginger
1 can sweet corn
1 tbsp soy sauce
4 large eggs
1 tsp salt
1 tsp black pepper
2 tbsp sesame oil
2 green onions, chopped

Method

Preheat the oven to 180°C.

In a pot over medium-high heat, combine the chicken broth, ginger, corn, and soy sauce. Bring to a simmer and cook for 2–3 minutes.

Add the shredded chicken and simmer for another minute.

In a small bowl, whisk together the eggs, salt, and pepper. Reduce the heat to low and slowly drizzle in the egg mixture. Let it sit for 30 seconds to set, then gently stir.

Drizzle with sesame oil, top with chopped green onions, and serve immediately.

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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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Salmon Yoghurt Dip with Crudites

Salmon Yoghurt Dip with Crudites

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes

Ingredients

1 cup Jalna Lactose Free Natural Yoghurt
1 cooked salmon fillet, skin removed and flaked
1 shallot, finely sliced
2 tbs pickles, finely chopped
1 tbs capers, drained
1 tbs fresh dill, chopped
1 tsp hot sauce (adjust to taste)
½ tsp smoked paprika
Coles salt and pepper to taste
1 lemon, halved
Fresh crudités (e.g., carrots, celery, cucumber) for serving

Method

Start by peeling off the skin from the cooked salmon and flaking it into pieces. Add the flaked salmon into a clean bowl. Toss in the shallot, pickles, and capers, giving the mixture a gentle stir. Pause for a moment, then add a generous dollop of Jalna Lactose Free Natural Yoghurt.

Chop the fresh dill and stir it into the mixture. Jalna yoghurt is incredibly versatile, making it the perfect base for this dish. Add a splash of hot sauce for a spicy kick, then season with salt, pepper, and a sprinkle of smoked paprika.

Cut a lemon and squeeze a little juice over the mixture. Stir everything together thoroughly, holding up the dip to check its creamy consistency.

Serve the dip on a plate alongside fresh crudités and enjoy!

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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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Lamb Dumplings with Cucumber & Peanuts

Lamb Dumplings with Cucumber & Peanuts

Recipe by Courtney Roulston

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

Ingredients

250g Coles lamb mince
1 tablespoon fresh ginger, grated
2 spring onions, green and white parts separated, sliced
12 wonton wrappers
1 Lebanese cucumber, sliced into matchsticks

Dressing
2 teaspoons dried chilli flakes
2 cloves garlic, finely chopped
1 tablespoon roasted peanuts, chopped
1/3 cup light extra virgin olive oil
1 tablespoon soy sauce
1 teaspoon honey
1 tablespoon lemon juice

Method

Place the lamb mince into a bowl with the ginger, the white parts of the spring onion, and a pinch of salt and pepper. Mix well to combine.

Arrange the wonton wrappers on a clean work surface. Place 1 heaped teaspoon of the lamb mixture in the centre of each wrapper. Wet the edges with water, fold them over, and press to seal the mince inside. Repeat with all the wrappers and set aside under a damp cloth.

To make the dressing, heat the olive oil in a small pot over medium heat. Place the chilli flakes, garlic, and peanuts in a heatproof bowl, then carefully pour the hot oil over the mixture to infuse. Stir in the soy sauce, honey, and lemon juice, then set aside.

Bring a high-sided frying pan of water to a gentle simmer. Carefully slide the dumplings into the water and poach for 4–5 minutes, or until fully cooked. Remove with a slotted spoon and transfer to a serving plate.

Scatter the cucumber matchsticks over the dumplings and drizzle with the chilli dressing. Garnish with the reserved green spring onion tops and serve immediately.

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Lamb Rogan Josh Filo Hand Pies

Lamb Rogan Josh Filo Hand Pies

Recipe by Michael W

Serves: 4
Prep Time: 20 minutes
Cook Time: 1 hour

Ingredients

3 tbs Patak's Rogan Josh curry paste
500g lamb mince
1 brown onion, diced
2 tomatoes, chopped
½ bunch coriander, chopped
Coles sea salt
Olive oil
12 sheets filo pastry
½ cup butter, melted
½ cup Patak's Eggplant Pickle
½ cup Greek yoghurt
½ bunch coriander, chopped

Method

In a frypan, heat a drizzle of olive oil and cook the lamb mince until browned. Add the diced onion and cook until lightly caramelised. Stir in the Rogan Josh curry paste and fry for a couple of minutes. Add the chopped tomatoes and cook until they break down into the sauce. Simmer until the lamb is tender and the sauce is thickened. Remove from heat and allow to cool completely.

Brush one sheet of filo pastry with melted butter, layer with another sheet, brush with more butter, and add a third sheet. Cut the layered pastry in half lengthways. Place a large spoonful of the lamb filling at the bottom corner of each strip, fold the pastry over the filling to form a triangle, and continue folding until the filling is completely wrapped. Brush the final edge with butter to seal. Repeat with remaining pastry and filling.

Preheat the oven to 180°C.

Place the pies on a baking tray, brush the tops with extra melted butter, and sprinkle with sesame seeds. Bake for 20–25 minutes or until golden and crispy.

In a bowl, mix Patak's Eggplant Pickle, Greek yoghurt, and coriander to create the dipping sauce.

Serve the pies hot, warm, or cold with the dipping sauce on the side. Enjoy!

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