Coconut & Raspberry Ripple Cake

Coconut & Raspberry Ripple Cake

Recipe By Courtney Roulston

Ingredients

• 1 ½ cups Coles self-raising flour 

• 1 tsp baking powder 

• 2/3 cup coconut sugar 

• sea salt 

• 2/3 cup Coles desiccated coconut 

• 3 free range eggs

• 2/3 cup Squeaky Gate extra virgin olive oil

• ½ cup coconut milk 

• 2 punnets raspberries (or 250 g) 

• 2 tbs shaved toasted coconut to serve

Raspberry Extra Virgin Olive Oil Icing

• 1 cup Coles pure icing sugar, sifted 

• ¼ cup raspberries, crushed

• 2 tbs Squeaky Gate extra virgin olive oil

Method

• Heat the oven to 180 degrees (C). Grease a loaf pan and line the base and sides with baking paper, allowing the sides to overhang. Sift the flour and baking powder into a large bowl and stir in the sugar, coconut and a pinch of salt. 

• Whisk the eggs in a bowl along with the extra virgin olive oil and coconut milk. Fold the wet mixture into the flour mixture until just combined.

• Pour half of the cake mixture into the loaf pan. Using the back of a fork gently crush the raspberries in a bowl and pour over the cake batter in the tin. Pour over the remaining cake batter and smooth the top. Bake for 50 minutes, or until a skewer comes out clean when inserted into the centre. Cool in the tin for 10 minutes before transferring to a wire wrack and allowing cool completely.

• Place the icing sugar in a bowl. Place the crushed raspberries into a fine sieve and push out the liquid over the icing sugar using the back of a spoon. Add in the extra virgin olive oil and whisk until the mixture is smooth and pale pink. Spread the icing onto the cake and sprinkle with toasted coconut before slicing and serving. 

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Strawberry and Roasted Red Capsicum Dip

Strawberry and Roasted Red Capsicum Dip

Recipe By Michael Weldon

Ingredients

•  1 red capsicum, charred

• extra virgin olive oil

• sea salt

• 1 punnet strawberries, finely chopped

• ½ bunch basil leaves, diced

• ¼ cup Coles toasted cashew nuts, chopped

• ¼ cup Coles ricotta cheese

• 2 tbs Coles honey

• 1 tbs extra virgin olive oil

• ½ tsp black pepper

• sliced baguettes, charred, to serve

Method

• Char the capsicum on a BBQ until the skin is burnt and blistered all over. Remove from BBQ, place into a bowl, cover and steam for 10 minutes until the skin slightly detaches.

• Once cooled to room temperature, scrape the charred skin off the capsicum. Remove the core and seeds. Dice the red peppers finely and add to a bowl.

• To that bowl add the strawberries, basil, cashew nuts, ricotta cheese, honey, olive oil and black pepper. Gently mix together until combined in a chunky paste.

• Serve with grilled slices of bread.

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Passionfruit Yoghurt Cake

Passionfruit Yoghurt Cake

Recipe By Courtney Roulston

Ingredients

•  1 cup Jalna Greek yoghurt, plus 3 cups strained overnight (1 kg in total)

• 2 large free range eggs 

• ¾ cup extra virgin olive oil 

• 2/3 cup fresh passionfruit pulp, divided into 2 portions 

• 1 cup Coles caster sugar 

• 2 cups Coles self-raising flour 

• 1 tsp Coles honey 

Method

• Place 3 cups of yoghurt into a sieve lined with a clean chux cloth suspended over a bowl. Leave to strain in the refrigerator overnight.

• Pre-heat the oven to 180 degrees (C). Grease and line a 20 cm ring shaped tin or spring form tin.

• In a medium-sized bowl whisk 1 cup of yoghurt, eggs, extra virgin olive oil, half the passionfruit pulp until well combined. Combine the flour and sugar in a large bowl and gently fold through the wet mixture until the batter is smooth.

• Pour the batter into the prepared tin and bake in the oven for 40-45 minutes, or until a skewer inserted into the thickest part of the cake comes out clean. Leave the cake to rest for 10 minutes in the tin before transferring to a wire rack to cool completely.

• Place the strained yoghurt into a bowl and whisk through the honey. Spread the thick yoghurt over the top of the cooled cake then spoon over reserved passionfruit pulp before serving. 

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Zucchini & Lemon Olive Oil Cake

Zucchini & Lemon Olive Oil Cake

Recipe By Courtney Roulston

Ingredients

• 1 cup pecans, finely chopped 

• 1 cup Colesplain flour 

• 1 cup Coleswholemeal plain flour 

• 1 tsp baking powder 

• 1 tsp bi carb soda 

• sea salt to taste 

• 1 tsp mixed spice 

• 1 cup Coles brown sugar 

• 3 large free range eggs 

• 1 cup Squeaky Gate extra virgin olive oil 

• 1 tbs lemon zest

• 3 tbs lemon juice 

• 2 tsp vanilla bean paste or extract 

• 2 ½ cup finely grated zucchini, drained of excess moisture 

Glaze

• 1 cup Coles icing sugar, sifted 

• 2 tbs Squeaky Gate extra virgin olive oil

• 3 tbs lemon juice 

Method

• Pre heat the oven to 180 degrees (C). Prepare a 25 cm cake pan or 10 cup bundt tin by rubbing with a little oil and lightly dusting with flour. Grate the zucchini and place into a sieve over a large bowl. Gently press out any excess moisture and set aside.

• Mix both the flours, baking powder, bi carb, salt and mixed spice in a bowl. Gently stir through the dry ingredients, pecans and the zucchini until mixed through evenly.

• In another bowl, whisk together the sugar, eggs, extra virgin olive oil, lemon zest, lemon juice and vanilla for 4-5 minutes, or until light and fluffy. Add this mixture to the dry ingredients bowl and gently fold through into a chunky batter.

• Pour the batter into the cake tin and bake for 50 minutes, or until a skewer comes out clean from the thickest part of the cake. Remove from the oven and allow to cool in the pan for 10 minutes before placing on a wire rack to cool completely. 

• Whisk the icing sugar, extra virgin olive oil and lemon juice together until you have a runny glaze, adding a little extra lemon juice if it needs loosening. Drizzle the glaze over the top of the cake and serve.

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Strawberry & Yoghurt Shortbread Pots

Strawberry & Yoghurt Shortbread Pots

Recipe By Michael Weldon

Ingredients

• 10 shortbread biscuits

Basil Oil

• 1 cup olive oil

• 1 bunch basil, blanched for 10 seconds

• 1 tsp Coles caster sugar

Strawberry Gel

• 200 g strawberries, blended and sieved to remove seeds

• 100 g Coles caster sugar

• 2 g agar agar

• ½ lemon, juice

Balsamic Strawberries

• 2 punnets strawberries, diced

• 2 tbs Coles finest balsamic vinegar

• 2 tbs Coles caster sugar

• pinch of black pepper

• 2 cups Jalna sweet and creamy yoghurt, spooned into a piping bag

• basil leaves, to garnish

Method

• To make the basil oil. Blend the basil, olive oil and sugar for 1 minute until the basil is broken up. Leave to steep for 20 minutes then strain through a cheese cloth.

• In a small pot combine the strawberry puree, sugar and agar agar. Bring to a simmer and cook for 2 minutes. Pour into a baking tray and allow to set and cool. Add the set strawberry gel into a jug and blend with a stick blender into smooth. 

• In a bowl combine the diced strawberries, balsamic, sugar and pepper. Allow to marinate for 10 minutes.

• To assemble, start with a layer of short bread crumb in the base then top with a drizzle of basil oil. Top with yoghurt and then a layer of the strawberry gel. Top that with another layer of yoghurt and then balsamic strawberries. To finish sprinkle over some more short bread, a grizzle of basil oil and some fresh basil leaves.

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Watermelon Salad

Watermelon Salad

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 4 handfuls of mixed salad greens, torn

• ó medium watermelon, cut into 3 cm cubes

• 1 small red onion, peeled and finely sliced

• 100 g Coles feta cheese, crumbled

• 1 tbsp extra-virgin olive oil

• ó tsp cracked black pepper

Method

• Prepare all of the ingredients based on the instructions in the ingredients list.

• Gently mix all the ingredients, except the oil and pepper, in the large bowl.

• Just before serving, toss the oil through the salad mixture.

• Divide among serving platters and grind pepper over the top to serve.

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Strawberry and Lime Agua Fresca

Strawberry and Lime Agua Fresca

Recipe By Courtney Roulston

Ingredients

• 2 punnets (500g) strawberries, hulled, sliced

• 1/3 cup Coles Australian honey

• 8 basil leaves, plus extra sprigs to serve 

• ¼ cup fresh lime juice 

• 3 cups water 

• 2 cups ice to serve 

Method

• Place the strawberries, honey, basil leaves, lime and water into the jug of a stick blender or an upright blender. Blitz until the mixture is well combined and bright pink. 

• Add ice to serving glasses and pour over the strawberry liquid. You can strain the drink if your strawberries have large seeds, or leave them in. 

• Garnish with extra basil leaves and serve straight away.

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Cherry & Dark Chocolate Panettone Tiramisu

Cherry & Dark Chocolate Panettone Tiramisu

Recipe By Courtney Roulston

Ingredients

• 500 g mascarpone 

• 5 free range eggs, whites & yolks separated (make sure they are very fresh) 

• 100 g Coles caster sugar 

• 1 cup good quality strong espresso coffee 

• 400 g panettone, sliced 2cm thick 

• 1 x 680g jar morello cherries, drained 

• 75g 70% dark chocolate, for grating

• Optional: 20 good quality fresh cherries to garnish 

Method

• Whisk the egg whites until they form soft peaks with a pinch of sea salt. Soften the mascarpone with a whisk or spatula and then mix into the egg yolks until smooth and combined. 

• Whisk the egg yolks and sugar together with an electric whisk until light, pale and fluffy. Gently fold the egg whites through the eggs yolk mixture to make a thick golden dollop cream.

• Layer some of the cream mixture onto the base of a rectangular ceramic serving dish. Place a layer of the panettone on top of the cream and spoon over some of the espresso mixture to soak in. Add in a layer of the drained cherries then another layer of the cream mixture. Continue layers of panettone and coffee again until all gone, finishing with a layer of the cream on the top. 

• Top with fresh cherries then grate over a generous layer of chocolate on the top and refrigerate for 2 hours or overnight before serving.

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Last Minute Fruit Cake

Last Minute Fruit Cake

Recipe By Courtney Roulston

Ingredients

• 250 g butter

• 1 kg Coles mixed dried fruit 

• ½ cup Coles brown sugar

• ¾ cup brandy 

• ½ cup water 

• 1 tsp bi carb soda 

• 1 tbs orange zest 

• ¾ cup chopped walnuts 

• 1 tsp cinnamon 

• 2 tbs treacle 

• 5 free range eggs, lightly beaten

• 300 g Coles plain flour 

• ½ tsp baking powder 

• ½ cup blanched almonds for the top 

Method

• Pre-heat the oven to 150 degrees (C). Grease and line a 23cm round springform tin with 2 layers of baking paper, 5cm above the top of the tin. 

• In a large saucepan place the butter, fruit, sugar, brandy and water. Bring to the boil, stirring, then cover and simmer for 10-15 minutes. Remove from the heat and stir in the bi carb soda and allow to cool. 

• Stir in the orange zest, walnuts, cinnamon, treacle, eggs, flour and baking powder to the cooled mixture to combine. Pour into the prepared tin and decorate with blanched almonds.

• Bake the on the bottom half of the oven for 2 hours, or until it is cooked through completely. Remove from the oven, cover with foil and allow to cool in the tin before slicing and serving. 

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Cherry Oat Crumble Pies

Cherry Oat Crumble Pies

Recipe By Michael Weldon

Ingredients

• 4 sheets Coles butter buff pastry, defrosted in the fridge

Cherry Filling

• 500 g cherries, pits removed and quartered

• 50 g dried cherries or cranberries

• ½ cup Coles caster sugar

• 1 lemon juice

Oat Crumble

• 1 cup Red Tractor Australian organic oats

• 1 cup Coles plain flour

• 1 cup Coles brown sugar

• 175 g butter, diced

• sea salt

Method

• In a bowl combine the cherry filling ingredients, gently mix. All to sit and marinate for 10 minutes.

• In a large bowl add the oat crumble ingredients, using your hands rub the flour into the dry ingredients until your mixture is a crumb like consistency.

• Butter a 12-muffin tray. Cut the puff pastry into rounds with a cookie cutter that will fit onto the muffin tray. Press the pastry into the muffin tin then spoon in the cherry filling, leaving any excess liquid in the bowl. Top the cherry filling with the crumble and place into the oven. Bake for 30mins or until the pastry is golden, the crumble is crunchy, and the cherry is warmed through.

• Serve warm or cold.

• With any left-over crumble, bake until golden and use on your next yoghurt or layered desserts.

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Thyme & Honey Roast Peaches with Almond Crumble

Thyme & Honey Roast Peaches with Almond Crumble

Recipe By Courtney Roulston

Ingredients

• 4 medium Coles peaches 

• 40 g butter 

• 8 sprigs thyme, plus extra to serve 

• 1 vanilla bean, halved lengthways 

• 2 tbs Coles honey

• 1 tbs lemon juice 

• 1 cup Jalna Greek yoghurt, to serve

Crumble

• ¾ cup almond meal

• ½ cup Coles self-raising flour 

• 2 tbs coconut sugar 

• 50 g butter, chilled, cubed 

• 1/3 cup whole almonds, chopped 

• ½ tsp ground cinnamon 

Method

• Place the almond meal, flour, coconut sugar and a pinch of salt into a mixing bowl. Add in the butter and using clean fingertips, rub the butter into the flour mixture until it has some large clumps forming. Stir through the almonds and cinnamon.  

• Heat a large frying pan over a medium heat. Add the crumble mixture and cook, stirring occasionally for 8-10 minutes, or until golden and crunchy. Remove from the heat and allow to cool slightly. 

• Pre-heat a hot plate to a medium heat. Cut the peaches in half and remove the stone. Place the peaches flesh side down onto the hotplate and cook for 2 minutes, or until some charred marks are on them. Place the butter into the tray with the thyme and vanilla then place the peaches in the tray and drizzle with honey. Cook until tender and fragrant, adding a little extra water if required. 

• Once the peaches are cooked, add a squeeze of lemon juice into the tray and remove from the heat. Place the peaches into serving bowls with a spoonful of yoghurt, some of the crumble mixture and garnish with another thyme sprig before serving.

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White Balsamic Meringue with Mango Yoghurt

White Balsamic Meringue with Mango Yoghurt

Recipe By Michael Weldon

Ingredients

• 3 egg whites

• ½ cup Coles caster sugar

• 1 tbs white balsamic vinegar 

Mango Yoghurt

• 2 cups Jalna sweet and creamy yoghurt

• 1 mango, cheeks removed and blended

• ¼ cup dried mango, diced

Garnish

• toasted shaved coconut

Method

• Pre-heat an over to 95 degrees (C).

• In the bowl of a stand mixer add the egg whites, whisk to soft peaks. Whilst whisking slowly add the sugar into the mix, keep mixing until the whites form stiff peaks and the sugar is fully incorporated. Add the white balsamic vinegar and mix to combine.

• Carefully spoon the meringue into a piping bag. Pipe into round meringues on a baking paper lined oven tray. Pipe 4 even sided round meringues. Place into the oven and cook for 1.5 hours then leave to cool completely in the oven.

• In a bowl combine the yoghurt, mango puree and diced mango. Gently mix to combine but keep the yoghurts thickness. 

• To assemble place a meringue round onto a plate. Carefully crack the meringue on half down the centre and spoon the mango yoghurt in between the 2 pieces of meringue. Top with the toasted shaved coconut.

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Cherry Almond Tart

Cherry Almond Tart

Recipe By Gareth Whitton

Ingredients

Short Crust Pastry

• 250 g Coles plain flour

• 125 g butter

• 50 ml water 

• 3.5 g salt         

Cherry & Almond Batter

• 140 g almond meal

• 210 g butter

• 186 g sugar                             

• 4 large free range egg (or 186 g eggs)

• 2 g salt

• 2 g baking powder

• 47 g Coles plain flour

Poached Cherries

• tinned sour cherries                           

• white sugar

Garnish

• icing sugar

Method

Short Crust Pastry

• Preheat the oven to 180 degrees (C).

• Cut butter into 2.5cm cubes and place in the bowl of a stand mixer with paddle attachment fixed. Add flour and salt and mix on the slow speed until it starts to resemble the consistency of almond meal and no lumps of butter remain.

• Slowly pour the water into the flour mixture. Work together until all ingredients are combined, ensuring not to over work the dough.

• Tip the dough onto the bench and combine the mixture by hand, then work into a disc shape. Place the pastry between two sheets of paper and using a rolling pin, roll the pastry into a circular shape approximately 3-4mm thick and roughly 35cm in diameter.

• Wrap the pastry over the rolling pin and place over the top of a 25cm tart shell. Work the pastry into the corners of the tin and press into the sides. Using a knife, trim the edges of the pastry. Place the shell into the fridge to rest for a few minutes.

• Cut a piece of baking paper or aluminium foil to fit inside the tin. Push the paper or foil the corners of the shell and fill with rice or blind baking beads. Place in the oven for 25 minutes or until an even golden colour.

• Allow to cool at room temperature, then reduce the oven temperature to 165 degrees (C).

Cherry & Almond Batter

• Melt butter in a pan and cook until nutty and brown then remove off the heat.

• Scale almond meal, flour, salt and baking powder together in a bowl.

• Using the whisk in the stand mixer, combine sugar and eggs until incorporated on the slow setting, ensuring not to introduce any air.

• In a steady stream, pour in melted butter to emulsify with the egg mixture. Once the mixture is combined, add the dry ingredients and mix to combine. Pour into the pastry shell immediately. 

Poached Cherries

• Drain all the liquid from the tin of cherries and set the fruit aside. For every 1000g of cherry liquid, measure 400g of sugar.

• Place in a pan and bring to a boil. Continue to cook until the syrup is thick and viscous.

• Pour over the reserved cherries and allow to cool at room temperature.

• Let cherries macerate for at least 2 hours before using.

• Place cherries on top of the almond batter approximately 1cm apart, covering the entire tart.

• Bake the tart at 165 degrees (C) for 25-30 minutes or until the top has a medium golden colour.

• Allow to cool at room temperature, then dust generously with icing sugar.

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Raspberry and White Chocolate Marbled Pudding

Raspberry and White Chocolate Marbled Pudding

Recipe By Michael Weldon

Ingredients

Raspberry Syrup

• 100 g frozen raspberries

• 1 tbs Coles sugar 

Pudding Base

• 250 g butter, extra butter for pudding basin

• 250g Coles sugar

• 4 free range eggs

• 250 g flour, sifted

• 5 g baking powder, sifted

• 25 g vanilla bean paste

• 50 g milk

• 75 g white chocolate chips (callebaut W2 28% or finest Belgian chocolate preferred)

Raspberry Sauce

• 300 g frozen raspberry

• 75 g Coles sugar

• 50 g raspberry jam

Garnish

• Coles pouring cream

Special Equipment

• 1 pudding basin

Method

• In a small pot combine the raspberry syrup ingredients. Place on a medium heat and cook until the berries have softened and broken down. Strain the syrup and cool to room temp.

• In a stand mixer cream the butter and sugar until the butter is light and fluffy. Add the eggs into the mixer 1 at a time, making sure each egg is fully mixed in before adding the next. 

• Turn the mixer down to low, add in the flour and baking powder, mix until evenly combined. Add the vanilla and milk, mix until combined. 

• Divide the mixture into half. Mix the white chocolate buttons into the one bowl of mixture. Mix the raspberry syrup into the other bowl of pudding batter.

• Butter the inside of your pudding basin. Spoon in 1 spoon of white chocolate batter then 1 spoon of raspberry batter, repeat this process until all the basin is full of batter. With s butter knife swirl and mix the two different batters to give the pudding batter a marbled visual. Cover the pudding with baking paper and a piece of foil.

• Place the pudding into a steamer pot with the water in it boiling. Cover with a lid and steam for around 2 hours until the pudding is cooked through. Cool the pudding to room temp.

• In a pot over a medium heat, combine the raspberry sauce ingredients. Cook until the sugar has melted and the raspberries are soft.

• To serve, microwave the pudding and warm the sauce in a small pot. Pour the sauce over the pudding and then pour over cream.

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Three Fish Roast

Three Fish Roast

Recipe By Michael Weldon

Ingredients

• 1 Coles salmon tail piece

• 1 Coles barramundi tail piece (same size as salmon piece)

• 100 g Coles prawn tail meat

• ½ bunch parsley

• ½ bunch tarragon

• ½ cup spinach 

• 50 g butter

• ¼ cup panko breadcrumbs 

• 1 lemon, zest 

• Squeaky Gate extra virgin olive oil

• sea salt

Garnish 

• ½ bunch parsley

• ½ bunch tarragon

• 1 tbs capers

• 1 shallot, sliced thin

Method

• Add the prawns, parsley, tarragon, spinach and a pinch of salt to a blender, process until the prawns are minced and the herbs are chopped. Add the butter, breadcrumbs and lemon zest, blend until combined into a green butter. If needed, add a drizzle of extra virgin olive oil to loosen the mixture. On a baking paper lined tray, form the stuffing to a shape that will fit between the pieces of fish. Place into the freeze to set.

• Lay the salmon flat on a board skin side down. Once the stuffing has set, place the stuffing on top of the salmon. Top with the piece of barramundi skin side up. Using kitchen string tie into a roast. You will most likely need 3 or 4 ties to hold the fish together. This can be done a day or even two days ahead of cooking.

• Pre heat an oven to 200 degrees (C). Place the roast onto a line baking tray, salmon side down. Drizzle with oil and season with salt. Place into the oven and roast until just cooked. Remove from the oven and rest. 

• After resting the roast for a couple of minutes, remove the string then carve the roast by cutting down the indentations left by the strings. Season the cut side of the roast and serve with a herb salad. 

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Cherry Gingerbread Galette

Cherry Gingerbread Galette

Recipe By Courtney Roulston

Ingredients

Pastry

• 200 g Coles plain flour, plus extra for dusting 

• ½ tsp baking powder 

• 100 g cold butter, cut into cubes (plus 25 g extra melted for brushing)

• 125 g cream cheese, cut into cubes 

• sea salt to taste 

Gingerbread Filling

• ¾ cup almond meal 

• 1/3 cup Coles golden syrup 

• 1 tsp ground ginger 

• 1 tsp mixed spice 

• 1 tbs orange zest 

• 30 g butter, softened at room temperature

• 1 small free range egg 

Top Filling

• 700 g large fresh Coles cherries, pitted 

• 1 tbs demerara sugar (or raw sugar)

• Coles vanilla ice cream, yoghurt or custard, to serve 

Method

• To make the pastry, place the flour, baking powder, butter and a pinch of salt into a food processor and blitz for 30 seconds or until the mixture looks like breadcrumbs. Add in the cream cheese and pulse again until the mixture comes together in a ball in the base of a food processor, adding a little iced water if required. Tip out onto a lightly floured work surface and press into a disc. Wrap the dough in cling film and set aside in the fridge for 1 hour to rest.

• Pre-heat the oven to 200 degrees (C). Mix together the gingerbread filling ingredients in a bowl until well combined and a thick paste-like consistency. 

• Remove the pastry from the fridge and roll out onto a lightly floured work surface and roll into a circle 5-6mm in thickness. Carefully transfer the pastry to a lined oven tray and spread with the gingerbread mixture, leaving a 7cm boarder around the outside. Arrange the cherries on top of the galette and carefully draw the pastry boarder up and over the filling, leaving a large area uncovered in the middle.

• Brush the melted butter around the outside of the pastry and sprinkle with sugar. Bake for 40 minutes, or until the pastry is golden. 

• Remove from the oven and set aside to cool slightly before slicing into wedges and serve with ice cream, yoghurt or custard.

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Burnt Butter Ekmek with Salted Caramel and Pistachios

Burnt Butter Ekmek with Salted Caramel and Pistachios

Recipe By Phil Vakos

Ingredients

Kataifi Base

• 1 packet of kataifi pastry

• 100 g Coles butter

• 1 cup Coles sugar

• 1 cup water 

• 1 cinnamon stick

• ½ lemon

Burnt Butter Custard

• 150 g butter

• 1 heaped tsp Coles milk powder

• 6 free range egg yolks

• 600 ml pouring cream

• 1 tbs Coles corn flour

• ¾ cup caster sugar

Vanilla Bean Cream

• 250 ml of cream

• ¼ cup sugar

• 1 tsp of vanilla bean paste

Salted Caramel

• 150 g caster sugar

• 50 g butter

• 1 cup cream

• 1 good pinch of sea salt

• 250 g unsalted crushed pistachio, to garnish

Method

• To make the kataifi base, add sugar, water, cinnamon and lemon into a small pot, bring to the boil for 10 minutes then set aside to cool. Melt the butter, coat the kataifi pastry and place into a medium-sized baking dish, and bake at 170 degrees (°C) for 30-40 minutes or until golden brown. Pour the cooled-down syrup over the hot pastry and set aside to cool.

• To make the custard, place butter into a stainless-steel frying pan over medium heat until foaming. Cook, swirling the pan often, for 6 minutes or until nut brown. Add in the milk powder and combine, then set aside.

• Whisk the egg yolks, sugar and cornflour into a mixing bowl until pale and creamy. Heat the cream until almost boiled and slowly pour into egg mixture bowl, whisking continuously.  Next, fold in the burnt butter mixture and mix through. Return this mixture to heat and cook until mixture coats back of spoon and is slightly thickened. Strain mixture through a sieve, cover with cling wrap and set aside for 4-5 hours, until the mixture is cooled and thickened. 

• To make the vanilla bean cream, add all ingredients into a mixing bowl or a stand mixer and whisk until there are stiff peaks.

• To make the salted caramel, place 150 g of caster sugar into a pan spread evenly, leave it alone until the sugar starts to turn caramel, agitate the pan making sure all sugar is dissolved, add butter and stir through, then add the cream and boil until the sauce comes together, season with sea salt and set aside till cool.

• To assemble, in a ramekin add kataifi to base, then a liberal amount of the burnt butter custard, followed by cream and pistachios. Finish with salted caramel before serving.

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Fig & Ricotta Hotcakes with Thyme Infused Honey

Fig & Ricotta Hotcakes with Thyme Infused Honey

Recipe By Courtney Roulston

Ingredients

• 150 ml honey 

• 1 small lemon 

• ½ bunch thyme, plus a few extra sprigs to serve  

• 1 vanilla bean, split and seeds scraped

• 2 free range eggs

• 450 g ricotta cheese (fresh one from the Coles deli) 

• ½ cup Coles full fat milk

• 1 cup self-raising flour 

• sea salt to taste 

• 4 fresh figs

• Squeaky Gate extra virgin olive oil, for frying 

Method

• Cut the lemon in half and place cut side down in a frying pan over a medium-high heat. Grill the lemon for 3 minutes, or until slightly charred.

• Place 120 ml of the honey in a small pot over a low heat along with the thyme, vanilla bean and charred lemons. Leave on a very low heat for 15 minutes to infuse.

• Whisk together the eggs, remaining honey, 280 g of ricotta, milk and a pinch of salt in a bowl. Sift in the flour and roughly chop 2 figs and add to the bowl. Gently fold through the flour and figs until you have a smooth batter.

• Heat a little oil in a non-stick frying pan on a medium heat. Place heaped tablespoon sized amounts of the batter in the pan and cook for 2-3 minutes each side, or until golden, puffed and cooked through. Repeat this process with all the remaining batter.

• Gently squeeze a little of the charred lemon juice into the infused honey. Whisk 1 tbs of the honey through the remaining ricotta cheese in a bowl.

• To serve, place the hotcakes onto serving plates and spoon on some of the ricotta mixture. Slice the remaining figs, place a few wedges onto the hotcakes and drizzle some of the infused honey all over the top. Scatter over some fresh thyme leaves and serve. 

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Dukkah

Dukkah

Recipe By Courtney Roulston

Ingredients

• ½ cup hazelnuts

• 2 tbs whole coriander seeds

• 2 tbs whole cumin seeds

• 2 tsp whole fennel seeds

• 1/3 cup white sesame seeds

• ½ cup roast whole almonds

• ½ cup unsalted roasted cashews

• ½ cup unsalted pistachio nuts

• 1 tsp sea salt flakes

• 1 tsp cracked black pepper

Method

• In a medium-sized frying pan over a medium heat, add the hazelnuts and toast for 4-5 minutes, or until fragrant and coloured. Remove from the pan and wrap in a clean tea towel. Leave for 5 minutes before rubbing the nuts in the towel to remove most of the outer skin. Set aside.

• Meanwhile place the same pan back onto a medium heat and add in the coriander, cumin and fennel. Toast the spices for 2-3 minutes, or until fragrant. Place them into a spice grinder or mortar and pestle until broken up.

• Toast the sesame seeds in the same pan over a medium heat for 2-3 minutes, or until golden. Add into the food processor along with the hazelnuts, almonds, cashews, pistachio nuts, salt and pepper. Pulse until the mixture has combined, but still has some chunks of the nuts in the mixture for texture.

• Place the dukkah into a large dry sterilised jar and enjoy used in a wide variety of recipes!

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Lemon Myrtle Cookies

Lemon Myrtle Cookies

Recipe By Nornie Bero

Ingredients

• 225 g butter, at room temperature

• 225 g raw caster (superfine) sugar

• 1 tbs vanilla extract

• 3 free range eggs

• 350 g self-raising flour, sifted

• 20 g Mabu Mabu lemon myrtle, ground

• 1 tsp poppy seeds

Method

• Preheat the oven to 180 degrees (°C).

• Whisk the butter, sugar and vanilla until creamy.  Add one egg at a time, mixing until combined.

• In a separate bowl, mix together the flour, ground lemon myrtle and poppy seeds.  Fold the wet mix into the dry mix.

• Roll into small balls, about 1 tablespoon of mixture each.

• Line a baking tray with baking paper. Place the balls on the baking paper and press each one down with a fork.

• Bake for 15–20 minutes.

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