Beef Tacos With Tomato Salsa

Beef Tacos With Tomato Salsa

Recipe By Courtney Roulston

Ingredients

• 500 g Coles scotch fillet (or flank steak)

• sea salt and black pepper to taste

• 4 tbsp Squeaky Gate extra virgin olive oil

• 2 small white or brown onions

• 2 jalapeno chillies

• 2 cups small-medium fresh yellow or green tomatoes

• 2 cloves garlic

• 2 fresh limes

• ½ tsp ground cumin

• ½ bunch coriander, plus extra sprigs to serve

• 50 g halloumi cheese, crumbled to serve

• 12 small tortillas to serve

Method

• Remove the steaks from the refrigerator and allow it to rest at room temperature for 45 minutes - 1 hour in a cool area. Season the steak with sea salt and rub over 1 tablespoon of oil. Heat a BBQ grill over a medium / high heat and place the steak on the grill. Cook the steak for 5 minutes on each side, or until cooked to your liking. Remove and allow to rest in a warm area for 5 minutes before thinly slicing across the grain.

• Meanwhile, cut one of the onions into quarters and place onto the grill with the jalapeno chillies, tomatillos and garlic cloves. Cook for 5 - 6 minutes, or until charred and softened. Place the charred onion, chillies, tomatillos, garlic, juice of 1 lime, ground cumin, coriander, remaining oil and a pinch of salt and pepper into the jug of a stick blender. Blitz until the salsa is smooth and green.

• Chop the remaining onion into a rough dice and place into a bowl with the juice of ½ lime and extra coriander.

• To serve, place a few slices of steak into a warm tortilla and top with the tomatillo salsa, crumbled cheese and onion salad. Serve warm with lime wedges on the side.

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Pasta Salad With Grilled Vegetable, Chilli, Mint & Parmesan

Pasta Salad With Grilled Vegetable, Chilli, Mint & Parmesan

Recipe By Courtney Roulston

Ingredients

• 250 g macaroni pasta (can also use curls or elbow pasta)

• sea salt and cracked black pepper to taste

• 2 long red chilli

• 2 medium sized zucchini, sliced diagonally

• 300 g green beans, trimmed

• 250 g Coles vine cherry tomatoes

• 1 clove garlic, finely grated

• ⅓ cup (80 ml) Squeaky Gate extra virgin olive oil

• zest and juice of ½ lemon

• 1 cup mint, leaves picked

• 1 tbsp Squeaky Gate caramalized balsamic vinegar

• ½ cup parmesan cheese, shaved from a block with a veg peeler

Method

• Bring a pot of salted water up to the boil. Cook the pasta for 10 - 12 minutes, or until al dente. Drain the pasta and set aside.

• Heat a BBQ plate or grill pan over a medium heat. Toss the chillies and vegetables in 30 mls of the olive oil and season with sea salt. Grill for 6 - 8 minutes or until charred and tender, but still have some texture.

• Chop the chilli into rings and remove the vines from the tomatoes. Place all the warm vegetables into a large bowl and toss with the garlic, pasta, lemon zest, lemon juice and remaining oil. Allow to cool slightly in the bowl.

• Toss the mint leaves through the salad and place onto a serving platter. Top with shaved parmesan, balsamic vinegar, cracked black pepper and a drizzle of extra virgin olive oil.

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Charred Broccoli With Miso & Lemon

Charred Broccoli With Miso & Lemon

Recipe By Courtney Roulston

Ingredients

• 2 medium - large broccoli heads

• 2 lemons

• ⅓ cup (80 ml) Squeaky Gate extra virgin olive oil

• sea salt and pepper to taste

• 2 tsp shiro / white miso paste

• 1 small clove garlic, minced

• 2 tsp Coles Finest pure Canadian maple syrup

• 20 g parmesan cheese, freshly grated from a block, plus extra to serve

• 1 tbsp whole roast almonds, finely chopped

Method

• Trim the outer tough parts from the broccoli stalks then cut each broccoli into 6 cutlets. Place the broccoli wedges in boiling water for 1 minute.

• Place the broccoli on the grill with 30 mls of oil and season with sea salt.

• Cut one of the lemons into 2 mm rounds and place on the grill for 3 - 4 minutes or until the lemon is caramelised and the broccoli has some nice char marks on the outside.

• Meanwhile, whisk the miso paste, garlic, maple syrup, lemon juice, remaining olive oil and parmesan cheese in a large mixing bowl.

• Once the broccoli and lemon are cooked, toss them through the dressing while they are still hot to help the dressing soak in.

• Transfer the broccoli to a serving plate and top with the roasted almonds and a little extra parmesan cheese.

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Greek Fish Kebabs With Cucumber, Dill & Yoghurt

Greek Fish Kebabs With Cucumber, Dill & Yoghurt

Recipe By Courtney Roulston

Ingredients

• 1 cup Jalna Greek yoghurt

• 1 clove garlic, minced

• sea salt and pepper to taste

• 1 lemon

• 1 tsp ground cumin

• 1 tsp ground turmeric

• 3 tbsp extra virgin olive oil

• 600 g firm white fish such as Cod or ling, cut into 1 inch chunks

• 1 red onion, peeled, sliced into thin circles

• 1 large Lebanese cucumber, seeded, sliced into thin half moons

• 2 tsp honey

• ¼ bunch dill, sprigs picked

Method

• In a large mixing bowl, combine ½ cup yoghurt, garlic, salt, pepper, lemon zest, cumin and turmeric. Stir well to combine then place the fish in the bowl and gently toss to coat the fish in the marinade. Set aside to marinade for 30 minutes.

• Meanwhile, squeeze the juice of the lemon into a bowl and whisk into it the honey and a pinch of sea salt. Add the onion and cucumber to the lemon mixture and gently massage the dressing into it to soften. Set aside to lightly pickle.

• Preheat a BBQ or grill pan over a medium heat. Using clean hands, thread the fish onto soaked bamboo skewers. Rub a little oil over the grill plates and cook the kebabs for 5 - 6 minutes, or until cooked through. Remove from the grill and set aside to rest for 2 minutes.

• Spoon the remaining yoghurt onto the base of a serving platter and top with the fish kebabs. Toss 1 tablespoon of oil and the dill through the onion and cucumber mixture then top the kebabs with the salad. Drizzle with a little extra olive oil and cracked pepper before serving.

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BBQ Pickles

BBQ Pickles

Recipe By Michael Weldon

Ingredients

• 2 zucchinis, cut into chunks

• 2 eggplants, cut into chunks

• 2 red onions, cut into chunks

• 1 head of fennel, cut into chunks

• 2 jalapenos, split lengthways

• 2 tbs extra virgin olive oil

Pickle Liquid

• 2 cups Coles apple cider vinegar

• 1 cup water

• ½ cup Coles caster sugar

• 2 tbs sea salt

• 1 tbs mustard seeds

Cooked using The Ziggy available at Barbeques Galore

Method

• Heat a bbq until it begins to smoke. Brush the grill with olive oil. Add the vegetables and grill until they have bar makes on them. Transfer to a sterilized pickling jar. Repeat the process until all the vegetables are cooked. 

• In a saucepan combine all the pickle liquid ingredients. Boil until all the salt and sugar is dissolved.

• Pour the hot liquid into the jar until the vegetables are covered. Shut the lid, allow the vegetables to cool and leave to pickles for at least 24 hours.

• Place in the pantry until you need them. Once open store in the jar in the fridge.

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Sticky Soy Salmon Skewers

Sticky Soy Salmon Skewers

Recipe By Courtney Roulston

Ingredients

• 4 x 180 g skin-on Coles atlantic salmon portions (nice middle pieces all the same size) 

• 1 tbs fresh ginger, grated 

• 1/3 cup gluten free soy sauce 

• 1 tbs mirin 

• 2 tbs Coles honey or maple syrup 

• 2 tsp sesame oil 

• 2 tbs chives, finely chopped 

• 1 lime to serve 

Cooked using The Ziggy available at Barbeques Galore

Method

• Slice the skin off the salmon and cut each salmon fillet into 3 even portions lengthways. Carefully thread the bamboo skewers along each salmon fillet to form a lollipop. Place the salmon pops onto a flat tray. 

• Mix together the ginger, soy, mirin, honey, and sesame oil and pour over the salmon on a flat tray to marinate, turning the salmon so each piece is coated evenly. 

• Heat a BBQ grill to medium-high and grill the salmon for 1 - 2 minutes each side, or until the marinade has some nice char marks and the salmon is just cooked through. It will continue to cook after taken off the heat, so slightly undercook them.

• Place onto a serving platter and garnish with chives and serve with lime wedges. 

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Barramundi, Bacon and Lemon Skewers with Cashew Pesto

Barramundi, Bacon and Lemon Skewers with Cashew Pesto

Recipe By Michael Weldon

Ingredients

• 4 Coles barramundi fillets, cut into 2 – 3 cm chunks

• 4 rashers of Coles streaky bacon, cut into squares

• 2 lemons, sliced as thinly as you can into rounds

• drizzle Squeaky Gate extra virgin olive oil

• sea salt

• 16 bamboo skewers

Coriander & Cashew Salsa

• ½ cup Coles cashews chopped

• 1 garlic clove grated

• 2 spring onions, chopped thinly

• 1 bunch of coriander chopped

• 1 green chilli chopped

• 1 lemon, juice 

• ½ cup Squeaky Gate extra virgin olive oil

• pinch sea salt

Cooked using The Ziggy available at Barbeques Galore

Method

• Using 2 skewers, skewer a piece of barramundi followed by a lemon round and a square of bacon. Repeat this process until you have approximately 3 pieces of each ingredient on the skewer, placing the bacon on the end to hold everything in place. Repeat this process until you have 8 skewers.

• Heat a BBQ until it begins to smoke.

• Brush the skewers with some extra virgin olive oil and season with a pinch of salt. Place on the grill and cook until charred all over and the meat is ready.

• Add the salsa ingredients to a bowl, mix until evenly combined. Taste for seasoning and adjust to your liking. When cooked, serve the skewers with the coriander and cashew salsa on the side. 

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BBQ Pork Chops with Apple & Potato

BBQ Pork Chops with Apple & Potato

Recipe By Michael Weldon

Ingredients

• 2 Coles pork chops

• sea salt

• extra virgin olive oil

Potato Salad

• 1 kg Coles baby red royal potatoes

• 2 Montague apples, peeled (skin on optional) and diced

• ½ cup mayo

• 2 tbs grain mustard, and extra grain mustard to serve

• ½ bunch chives (chopped into 1 cm pieces)

• 1 lemon, juice

• sea salt

• black pepper

Cooked using The Ziggy available at Barbeques Galore

Method

• In a large pot of cold water add the potatoes with a pinch of salt. Cook over a medium high heat until the potatoes are cooked through and soft. Strain and allow to steam for 5 minutes.

• Heat a bbq until smoking. Start cooking the pork chop in the skin by holding it with your tongs. Cook until the skin starts to crisp up and the fat renders. Place the chops back onto a plate and season the meat with sea salt and a drizzle of oil. Place on the grill and cook for 2 ½ minutes on each side or to your liking. Once cooked rest for 5 minutes.

• In a bowl combine the potatoes, apple, mayo, mustard, lemon juice, chopped chives, a pinch of salt and pepper. Mix together until combined.

• To serve, place a pile of potato salad onto a plate. Serve the pork chop next to the potatoes with a spoon of your favourite mustard.

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BBQ Halloumi & Melon Salad

BBQ Halloumi & Melon Salad

Recipe By Michael Weldon

Ingredients

• ¼ watermelon, diced into 3cm cubes

• 1 shallot, sliced thin

• 1 cucumber, cut in chunks

• ¼ cantaloupe, cut in wedges

• ¼ honeydew melon, cut in wedges

• ¼ bunch Coles mint, leaves picked

• ½ tsp chilli flakes

• extra virgin olive oil

• sea salt

• 250 g halloumi, cut into large pieces

• 2 tbs Coles honey

• ½ lemon, juice

Garnish

• extra mint leaves

Cooked using The Ziggy available at Barbeques Galore

Method

• Heat a bbq plate until smoking hot.

• In a large mixing bowl combine the watermelon, shallots, mint and chilli flakes. Dress with olive oil and a pinch of salt, mix together. 

• Place the cantaloupe and honeydew melon wedges down onto the hot plate and lightly grill on both sides until char lines appear. Take off heat and set aside then cut the skin off the melon and dispose. Cut the melon wedges into the same size as the watermelon chunks and add to the salad and mix through.

• Heat a frypan over a medium heat add a drizzle of olive oil and the haloumi cheese. Fry till golden on all sides, add the honey and glaze then add the lemon juice. Toss together until the glaze coats the halloumi.

• To serve spread the melon mix on a platter then add the warm halloumi and glaze. Eat straight away.

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BBQ Sweet Onions and Raddichio with Spicy Balsamic Dressing

BBQ Sweet Onions and Raddichio with Spicy Balsamic Dressing

Recipe By Michael Weldon

Ingredients

• 2 brown onions, cut into thick rings

• extra virgin olive oil 

• 2 tbs Coles brown sugar

• 2 radicchio, cut into quarters

• extra virgin olive oil

• sea salt

Spicy Balsamic Butter

• ½ cup aged balsamic vinegar

• 2 tbs Coles brown sugar

• 1 tsp dried chilli flakes

• 2 tbs currants

• 2 tbs toasted pine nuts

• ¼ cup extra virgin olive oil

Garnish

• extra toasted pine nuts

Cooked using The Ziggy available at Barbeques Galore

Method

• Heat a bbq over a medum heat and drizzle with olive oil. Sprinkle brown sugar over the onions then place them on to the bbq. Cooking this on a low heat will allow the onion to caramelize and turn sweet. Once cooked remove from the bbq and place to one side.

• Brush the bbq with oil and place the cut sides of the radicchio on medium to high heat and cook until charred.

• In a pre-heated pot, add the balsamic vinegar, sugar, chilli, currants, pine nuts and extra virgin olive oil to a saucepan. Warm over the bbq until the sauce simmers. Simmer for 5 minutes until the dressing had thickened and the sugar has dissolved. Take from the heat and add the olive oil, taste for seasoning and adjust to your liking. 

• To serve, lay the radicchio on a serving platter. Top with onions and then the dressing. Finish with extra pine nuts.  

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Barbequed Oysters Three Ways

Barbequed Oysters Three Ways

Recipe By Michael Weldon

Ingredients

• 24 Coles deli Oysters

Smokey Kilpatrick

• 5 bacon rashers, diced

• 1 small onion diced

• 1 tbs smokey BBQ sauce

• 1 tsp Coles finest balsamic vinegar

• 1 tsp worcestershire sauce 

• ½ tsp tabasco sauce

Crunchy Miso

• 2 spring onions, sliced thinly

• 2 tbs butter, room temp

• 1 tbs miso paste

• 1 tsp grated ginger

• 3 tbs panko breadcrumbs

• 1 tbs fried shallots

Sichuan, Chilli and Soy

• 3 tbs butter, room temp

• 1 garlic clove diced

• 1 birdseye chilli diced

• 1 tsp sichuan pepper, toasted and crushed

• 1 tbs soy sauce

• 1 tsp xhaoxing wine

Method

• Fry off the bacon and onion in a pan until the bacon is crisp caramelised and the onion is softened. Remove from the pan and cook to room temperature. In a mixing bowl mix together the cooled bacon and onion with the remaining Kilpatrick ingredients until evenly combined. 

• In bowl mix together the spring onion, butter, miso and ginger. Once mixed place in the fridge to set. Mix the breadcrumbs and fried shallots together. 

• In bowl mix together the ingredients for the Sichuan, chilli and soy topping. Once mixed place in the fridge to set. 

• Turn your BBQ on until it begins to smoke. Fold up some sheets of foil and place onto a baking tray to hold the oysters in place on a baking tray. It is important to keep the oysters open side up so you don’t lose any of the liquid when cooked.

• Top 8 oyster with a soon of each of the toppings. Sprinkle a good pinch of the breadcrumb mix over the miso butter. Place on the BBQ and close the lid. Cook for 3 - 4 minutes until the butters have melted and the oysters have plumped up. The breadcrumbs in the miso crumb should also be crunchy at this stage. 

• To serve you need to set up a platter that will hold the oysters sitting open side up to keep the juice in the shell. Herbs, seaweed, rock salt and even old oyster shells work well. Place them on a platter and serve whilst still warm.

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Trout Almondine with Lemon & Fennel Salad

Trout Almondine with Lemon & Fennel Salad

Recipe By Courtney Roulston

Ingredients

• 2 whole rainbow trout (around 300 g each), cleaned 

• 1 bunch flat leaf parsley 

• 2 small fennel bulbs, finely slice, tops reserve 

• sea salt to taste 

• 4 tbs extra virgin olive oil 

• 100 g chilled butter, cubed 

• 1/2 cup whole roast almonds, roughly chopped

• 2 lemons (one on the small side as its going into the salad thinly sliced into rounds) 

• 6 silverbeet leaves, stems removed, sliced 

• 1 tsp Coles dijon mustard 

• 1 tsp Coles honey 

Cooked using The Ziggy available at Barbeques Galore

Method

• Pre heat a hooded BBQ to a medium heat. Place 2 sheets of aluminium foil (50 cm long) on a bench and place a piece of baking paper 40 cm in length on top. Place a trout on top of each piece of paper and stuff the cavity with half the bunch of parsley and the reserve green fennel tops. Season with sea salt and drizzle over 1 tbs of the oil. Seal the fish in the foil and place onto the BBQ. Close the lid and cook the fish for 25 - 30 minutes, or until they are just steamed through. Remove from the heat and allow to rest for 5 minutes. 

• Meanwhile place 2 tbs of oil, a pinch of salt, dijon mustard, honey and the juice of ½ lemon into the base of a mixing bowl. Whisk to emulsify and then add in the sliced fennel bulbs, chopped parsley and silverbeet leaves. Using a mandolin slice the small lemon into thin rounds and add into the salad. Toss to coat then place into a serving bowl.

• To make the almondine sauce, heat a small frying pan over a medium-high heat. Add in the butter and heat until it is foaming and starting to turn nut brown. Add in the almonds and cook for 2 - 3 minutes. Squeeze in the juice of the remaining half lemon and season with a pinch of salt to taste.

• Remove the trout from the foil and transfer onto serving plates. Spoon the almondine sauce over the fish and garnish with a few fennel fronds. Serve warm with the fennel salad on the side. 

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BBQ Octopus with a Tamarind Glaze

BBQ Octopus with a Tamarind Glaze

Recipe By Michael Weldon

Ingredients

• 8 large octopus tentacles

 Tamarind BBQ Glaze 

• 1 shallot, diced

• 1 garlic clove diced

• 1 lemon grass sprig, grated

• 1 tsp galangal, grated

• 2 Coles birsdeye chillies

• 3 tbs tamarind puree

• 2 tbs fish sauce

• ¼ cup Coles brown sugar

Method

• In a pot on the stove, simmer the octopus for 1 hour until tender then drain and chill.

• In a saucepan, fry off the shallot in olive oil, once soft add in the garlic, lemongrass and galangal, fry for a minute. Add in the chilli, tamarind, fish sauce and brown sugar, mix in until everything is melted. Add ½ cup water and 1 crushed kaffir lime leaf. Bring up to the boil then simmer until the glaze thickens enough to be brushed onto the octopus.

• Heat a BBQ until it starts to smoke. Dress the octopus with a drizzle of extra virgin olive oil. Place onto the grill and brush on a coat of the glaze. Every time you turn the octopus, brush on another layer of the glaze. Cook until the glaze has caramelised on the octopus.

• Serve the octopus brushed with extra glaze and garnished with coriander leaves and sliced chilli.

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Grilled Breakfast Mushrooms

Grilled Breakfast Mushrooms

Recipe By Michael Weldon

Ingredients

• 4 Coles oyster mushrooms, tear into strips

• 4 Coles swiss brown, halved or quartered

• ½ pack Coles enoki mushrooms, base cut off and mushrooms separated

• 8 Coles button mushrooms, halved

• garlic

• chili

• fresh thyme sprigs

• sea salt to taste

• generous drizzle extra virgin olive oil 

To Serve

• sourdough, sliced

• goats cheese, roughly broken up

• lemon cheek

Cooked using The Ziggy available at Barbeques Galore

Method

• Pre-heat BBQ to medium-high heat.

• Combine all the mushrooms into a bowl along with the garlic, chili, thyme and oil. Season to taste and mix all together. Place the mushroom mix on to the BBQ flat so that each of the mushrooms can develop char marks on them. This should take 4 - 5 minutes.

• Drizzle the oil onto the slices of sourdough and place onto the grill for a few seconds on each side until char marks appear.

• To serve, stack the cooked mushrooms on to the toast and enjoy hot.

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Grilled Tuna Steak with Warm Olive Oil Dressing

Grilled Tuna Steak with Warm Olive Oil Dressing

Recipe By Michael Weldon

Ingredients

• 1 cup Squeaky Gate extra virgin olive oil

• 1 shallot, sliced thinly

• 1 garlic cloves, sliced thinly

• 2 tbs chopped olives

• 2 tbs baby capers

• 2 tbs chopped roasted peppers

• ½ bunch parsley, chopped

• 1 tbs Coles finest red wine vinegar

• ½ tsp sea salt

• 4 Coles deli tuna steaks

• extra Squeaky Gate extra virgin olive oil

• sea salt

Cooked using The Ziggy available at Barbeques Galore

Method

• Heat a BBQ until it smokes.

• Warm the olive oil to just below a boil.

• Remove from the heat, add the shallots, garlic, olives, capers and toasted pepper, allow to gently cool down to room temperature. 

• Brush the tuna steaks with olive oil and sprinkle with sea salt. Place the tuna on the grill, cook for 1 minute then turn 90 degrees. Cook for 1 more minute, then turn and do the same on the other side. 

• To finish the sauce, add the parsley, vinegar and salt. 

• Place the tuna onto dinner plates, spoon the sauce over and serve with a crisp green salad.

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Plum, Grilled Radicchio and Goats Cheese Salad

Plum, Grilled Radicchio and Goats Cheese Salad

Recipe By Michael Weldon

Ingredients

• 2 radicchio, cut into 8 ths

• 1 cup stale sourdough torn into chunks

• 200 g goat’s cheese

• 5 Montague plums, sliced thinly

• 1 baby gem lettuce, leaves separated

• 1 bunch of dill, leaves picked

Dressing

• ¼ cup apple juice

• 1 tbs Coles finest apple cider vinegar

• ¼ cup olive oil

• 2 tbs Coles grain mustard

• sea salt

• black pepper

Cooked using The Ziggy available at Barbeques Galore

Method

• Heat BBQ until smoking. Drizzle the radicchio with olive oil and a little salt and place onto the grill to char and caramelise.

• Drizzle the sour dough with olive oil and place onto the grill to toast and char.

• In a jar combine the dressing ingredients with a pinch of salt and pepper. Seal the jar tight and shake the dressing until combined.

• Once the bread is cooked place in a bowl and crumble the goat’s cheese into it. Mix and toss the together until the goat’s cheese coats the croutons.

• Once the radicchio is cooked through arrange in an open fan on a large platter. Mix in the baby gem leaves and tuck in sliced plums in fan formation. Spoon over the dressing making sure all is coated. Top with the croutons and dill.

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Carne Asasda Tacos

Carne Asasda Tacos

Recipe By Michael Weldon

Ingredients

• 2 flat iron steaks

Marinade

• ¼ cup extra virgin olive oil

• 2 lime, juice

• 3 garlic cloves, diced

• ¼ bunch of corinader, chopped

• 1 tsp smoked paprika

• 1 tsp cumin powder

• 1 tsp sea salt

• 2 Coles jalapenos

• 1 tbs Coles sugar

• 1 tsp sea salt

• 2 tbs vinegar

• 1 avocado

• 1 lime, juice

• sea salt

• 1 brown onion diced

• ½ bunch coriander, chopped

• ¼ cup salt reduced feta, crumbled 

• 8 flour tortillas, warmed in a pan

Method

• Mix together the marinade ingredients then add in the steak and marinate for at least 30 minutes or up to 2 hours.  

• Combine the sugar, salt and vinegar in a pan on medium heat. Stir until the salt melts into the liquid. Pour over the jalapenos and allow to pickle. 

• Heat a bbq until it begins to smoke. Add the steaks to the grill and cook until your get a good sear on both sides of the steak and until done to your liking. Leave to rest for 3 - 5 minutes.

• To make you tacos, start with a spoon of avocado, top with steak then garnish with onion, pickled jalapenos, coriander and feta.

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BBQ Whole Barramundi with a Pea and Parsley Butter Sauce

BBQ Whole Barramundi with a Pea and Parsley Butter Sauce

Recipe By Michael Weldon

Ingredients

• 1 whole Coles deli barramundi, scaled

• Squeaky Gate extra virgin olive oil

• salt 

• ½ block of Coles butter

• 1 garlic clove grated

• 1 shallot, diced

• 125 g podded peas, or frozen if you can get fresh

• ½ bunch of parsley, chopped roughly

• ¼ bunch tarragon, chopped roughly

• 1 tbs baby capers

• 1 lemon, juice

• ½ tsp pepper

Method

• Heat a BBQ until it begins to smoke. Brush the barramundi with extra virgin olive oil and sprinkle with sea salt. Place onto the BBQ on its side and turn the head down to medium. Once the fish is cooked halfway delicately work your fish slice under the fish and turn onto the other side, finish cooking on that side. 

• In a skillet over a medium heat melt the butter, add the garlic and shallots. Cook to warm through and slightly soften. Then add the capers, lemon, pepper and a pinch of salt. Remove from heat and allow the butter to reduce in heat for a couple of mins, then add the peas and herbs to keep them bright and green. Taste and adjust the seasoning to your liking. 

• Once the fish is cooked place on a large serving platter and spoon over the butter sauce. Serve with a clean crisp green salad. 

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Grilled Fig Salad with Blue Cheese

Grilled Fig Salad with Blue Cheese

Recipe By Michael Weldon

Ingredients

• 10 Coles figs, halved

• 5 slices prosciutto

• 1 red onion, cut into rings

• 2 rosemary sprigs

• drizzle Squeaky Gate extra virgin olive oil

• sea salt

Blue Cheese Dressing

• 200 g Coles finest blue cheese, crumbled

• 1 cup butter milk

• 2 tbs Squeaky Gate extra virgin olive oil

• 1 tbs Coles honey

• 1 tsp Coles finest apple cider vinegar

• ½ tsp black pepper

Garnish

• crushed roasted walnuts

• ½ bunch chives, sliced

Method

• Heat a BBQ until it begins to smoke. 

• Drizzle the figs and red onion with extra virgin olive oil then place onto the grill. Cook until charred and softened. Lay the prosciutto onto to the grill and cook for 3o seconds on each side. 

• Add the blue cheese dressing ingredients to a bowl and mix together until evenly combined. 

• To serve, spread the blue cheese dressing on the base of a serving dish. Top with the grilled onion, pieces of prosciutto and grilled figs. Sprinkle over the walnuts and chives.

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BBQ Prawn Scampi

BBQ Prawn Scampi

Recipe By Michael Weldon

Ingredients

• 14 large Coles deli raw prawns, shell removed, heads and tails left on

• 1 tsp Coles chilli flakes

• sea salt

• olive oil

Scampi Sauce

• 3 tbs butter

• 1 shallot, sliced thinly

• 4 garlic cloves, diced

• ½ tsp Coles chilli flakes

• ¼ cup pernod

• ½ cup white wine

• ¼ bunch parsley

• 1 lemon, juice

• sea salt

Method

• Heat a small pan over a medium high heat, add a 1 tbs of butter, cook until it begins to brown. Once browned, add in the shallots and fry until soft. Add in the garlic and fry until the garlic begins to caramelise. Add in the chilli flakes and toast for 30 seconds. Add in the pernod and cook until it reduces to a syrup. Add in the white wine and reduce by half. Add in the remaining butter and whisk it in to combine. Once combined, add in the parsley and turn the heat to low. Add a squeeze of lemon and a pinch of salt. 

• Heat a bbq until it begins to smoke.

• Dress the prawns with chilli flakes, salt and a drizzle of olive oil. Place onto the grill and cook until charred and the colour changes halfway up the prawn. Turn the prawns and repeat until the prawn is cooked. Serve the prawns topped with the warm scampi sauce.

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