Prawn Toast Scotch Eggs

Prawn Toast Scotch Eggs

Recipe By Michael Weldon

Ingredients

• 6 free range eggs

• 500 g Coles deli prawn tails, peeled

• 1oo g Coles chicken mince

• 1 garlic clove, grated

• 3 cm long piece of ginger, grated

• 2 spring onion, sliced thinly

• 1 tsp Coles Asia soy sauce

• ½ tsp sugar

• ¼ tsp Coles ground white pepper

• ¼ tsp Coles Asia sesame oil

• sea salt

• 75 g plain flour, separate flat plate for dusting

• 100 g panko breadcrumbs, on separate flat plate for rolling eggs in

• 3 eggs, whisked and in a shallow bowl for dipping eggs in

• oil for frying

Dipping Sauce

• ¼ cup Coles whole egg mayonnaise

• 2 tbsp hot sauce

• ¼ tbsp Coles Chinese five spice

Method

• Cook 6 eggs in boiling water for 6 minutes then remove and cool in ice water. Peel the eggs and set aside.

• In a food processor, add in the prawns, chicken, garlic, ginger, spring onion, soy, sesame oil, sugar, whole peppers and sesame oil. Blend in a food processor until a rough paste is formed.

• Using wet hands, coat the eggs in the prawn mix (about 8mm thick). Dust the coated eggs in the flour, then whisked egg and then roll in the panko breadcrumbs until fully coated.

• Heat the oil to 180 degrees (C). Fry the eggs in the hot oil, a couple of eggs at a time. Cook until the scotch eggs are golden and the prawn filling is cooked through. Repeat until all the eggs are cooked.

• Mix dipping sauce ingredients together and serve as a dipping side next to the eggs.

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Berry & White Chocolate Oat Square

Berry & White Chocolate Oat Square

Recipe By Courtney Roulston

Ingredients

• 2 cups Red Tractor Australian organic creamy style rolled oats

• ⅓ cup pepita seeds

• pinch sea salt flakes

• 2 large ripe bananas, peeled, mashed 

• 250 ml Coles canned coconut milk

• 1 tsp ground cinnamon

• 1 tsp Coles vanilla bean paste

• 2 tbsp Coles Australian pure honey

• ½ cup Coles blueberries

• ½ cup Coles raspberries

• 70 g white chocolate, melted

Method

• Preheat the oven to 180 degrees (C).

• Grease and line a 20 cm x 20 cm slice pan with baking paper, with the edges overhanging to make it easy to remove.

• In a large mixing bowl combine the rolled oats, pepita seeds, salt, mashed bananas, coconut milk, cinnamon, vanilla and honey. Stir well until everything is combined. Fold through half of the berries, being careful not to break them up too much.

• Pour the mixture into the prepared pan and use the back of a spoon to even out the mixture. Pour over the remaining berries and gently press into the surface.

• Bake for 30 minutes, or until golden and firm to the touch.

• Allow to cool in the pan for 1 hour then remove and cut into 9 squares.

• Melt the white chocolate in a zip lock bag and snip off one corner to make a piping bag. Drizzle the chocolate over the bars and allow to set for 10 minutes before serving.

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Classic New England Prawn Roll

Recipe By Louis Tikaram

Ingredients

Seafood Mix

• 500 g Coles cooked prawns, cut into 1 cm pieces

• 3 tbsp lemon juice

• ¼ tsp Coles sea salt flakes

• ⅛ tsp Coles black pepper

• ½ cup finely chopped celery

• ⅓ cup Coles mayonnaise

Toasted Buns

• 4 to 6 Coles hot dog rolls, top part of bun slit longways

• 3 tbsp soft butter 

To Serve

• lemon wedges

• potato chips

Method

• In a bowl, stir the prawn meat, lemon juice, salt, pepper, celery and mayonnaise together then set aside ready to build the rolls.

• Spread the outsides of the buns with butter. Heat a frypan or cast iron pan over medium-high heat. Toast the buns for about 30 seconds on each side until golden brown.

• While the bun is still hot and crispy, fill with prawn mix.

• Serve with potato chips and a wedge of lemon.

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Blueberry, Lemon & Honey Yoghurt Cake

Blueberry, Lemon & Honey Yoghurt Cake

Recipe By Courtney Roulston

Ingredients

• 2 ½ cups self-raising flour

• pinch sea salt flakes

• 3 punnets blueberries

• 1 cup Jalna honey yoghurt (can also use Greek & up the added honey) + extra to serve

• ⅔ cup Australian honey

• ¾ cup extra virgin olive oil

• 2 large free-range eggs

• 1 tbsp lemon zest + 1/3 cup juice

• 2 tsp vanilla bean paste or seeds from 1 pod

• 2 tbsp icing sugar for dusting

Method

• Preheat the oven to 180 degrees (C). Grease and line the base of a 22 cm spring form cake tin. Wash the blueberries and set ⅓ of them aside for the topping. Dust the remaining blueberries in 1 heaped tablespoon of the flour to coat and set aside. Place the remaining flour and a pinch of sea salt into a large mixing bowl and make a well in the middle.

• Whisk together yoghurt, honey, olive oil, eggs, lemon zest, lemon juice and vanilla until well combined. Lastly fold through the floured blueberries.

• Pour the yoghurt mixture into the well in the flour and gently fold through until smooth. Pour the batter into the prepared tin and scatter top with the reserved blueberries.

• Bake in the middle rack in the oven for 50 minutes, or until a skewer inserted into the middle of the cake comes out clean. Remove the sides from the springform tin and allow the cake to cool before dusting with icing sugar. Serve with extra yoghurt on the side.

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Spiced Watermelon with Labneh, Lime & Hot Honey

Spiced Watermelon with Labneh, Lime & Hot Honey

Recipe By Courtney Roulston

Ingredients

• 1 kg tub Jalna greek yoghurt

• ½ cup Coles australian honey

• 1 lime

• 1 long red chilli, sliced

• ¼ whole watermelon

• ¼ cup mint leaves, finely sliced

Spice Mix

• 2 tsp whole fennel seeds

• 1 tsp coriander seeds

• 2 tsp white sesame seeds

• 2 tsp sumac

• sea salt and cracked black pepper to taste

Method

• Place the yoghurt into a sieve line with a muslin cloth or clean chux cloth suspended over a large glass bowl. Mix a little sea salt into the yoghurt and then pour into the cloth. Cover the top of the yoghurt with the cloth and place in the refrigerator for 8 hours or overnight to drain.

• Place a small pot over a medium heat. Slice the lime in half and place into the pan flesh side down and cook for 3-4 minutes, or until slightly charred. Carefully add in the honey and sliced chilli to the pot. Leave on a very low heat to infuse for 10 minutes.

• Toast the fennel seeds and coriander seeds in a small frying pan until fragrant. Grind into a fine power in a mortar and pestle then place into a small bowl. Toast the sesame seeds and add in with the spices, sumac, sea salt and black pepper.

• Spread the drained yoghurt onto the base of a serving platter. Cut the watermelon into wedges and arrange on top of the yoghurt. Using tongs squeeze the lime juice into the honey mixture then drizzle over the top of the watermelon and yoghurt. Scatter the spice mix over the top and garnish with mint leaves before serving.

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Hack's Apple Crumble

Hack's Apple Crumble

Recipe By Lynton Tapp

Ingredients

• 8 large granny smith apples

• 3 tbsp brown sugar

• 3 tbsp unsalted butter

• 1 cup of orange juice

• 1 packet of crunchy ANZAC biscuits

• ½ cup melted unsalted butter

• sea salt to taste

• vanilla ice cream, to serve

Method

• Preheat an oven to 180 degrees (C) fan forced.

• Start by prepping the apples. This can be done to your liking however, I prefer to peel mine and cut into cheeks. Once you have cut your apples it is best to keep them in cold water with a squeeze of fresh lemon juice while you prepare further.

• To a large pan, add the butter and brown sugar. Heat this mixture until the butter has melted and the sugar begins to dissolve. Drain and add the apples to this butter mixture, completely coat the apples in this mixture and cook for 2-3 minute or until the apples begin to soften and a little caramel begins to form on them.

• Add the orange juice and simmer for 5 minutes or until the apples are just tender.

• Meanwhile in a large mixing bowl, add your ANZAC biscuits and crush into a fine crumb, add the melted butter to the ANZAC crumb and mix until thoroughly combined.

• Remove the pan of apples from the heat and evenly spread the ANZAC mixture over the top of the apples until completely covered.

• Place the pan into the oven and cook for ten minutes or until the crumb begins to golden (further) and the apples are cooked through.

• Serve with vanilla ice cream.

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Affogato With Crunchy Palm Sugar Coffee Beans

Affogato With Crunchy Palm Sugar Coffee Beans

Recipe By Louis Tikaram

Ingredients

Coconut Sorbet

• *makes 2.5 ltrs of coconut sorbet, which will get you about 20 scoops

• 1 ltr Coles coconut cream

• 500 ml young coconut juice

• pinch sea salt

• 500 ml simple sugar syrup (recipe included)

• 500 ml liquid glucose

Simple Sugar Syrup

• 500 g caster sugar

• 500 ml water

Crunchy Palm Sugar Coffee Beans

• 250 g palm sugar

• 1 cup coffee beans

To Serve

• 1 large scoop of coconut sorbet

• 1 shot of espresso

• 1 shot of dark rum

• 1 tbsp of crunchy palm sugar coffee beans

Method

Coconut Sorbet & Simple Syrup Method

• Combine the simple sugar syrup and glucose in a small saucepan and warm slightly just so the glucose can melt and the two ingredients are combined with no lumps. In a large mixing bowl add all the remaining ingredients and the sugar/glucose and whisk together, cool the mixture and churn in your ice cream machine following the manufacturer's instructions then store in the freezer.

Simple Sugar Syrup Method

• Combine the ingredients in a saucepan and bring to the boil. Once boiled, turn to a simmer and allow to reduce slightly for 5 minutes. Cool and store in an airtight container in the refrigerator.

Crunchy Palm Sugar Coffee Beans Method

• Line a rimmed baking sheet with heavily greased baking paper, set aside.

• Heat palm sugar in a deep saucepan.

• Place over high heat and cook, without stirring for 3 minutes.

• Turn heat to medium and continue to cook, without stirring.

• When the sugar starts to slightly darken and you can smell a beautiful caramel aroma, add the coffee beans. Stir to ensure they are all coated in sugar then immediately pour onto the lined baking sheet and spread mixture into an even layer.

• Cool completely, then crush into pieces.

To Serve

• Scoop the coconut sorbet into the glass ahead of time and store in the freezer until ready to serve. When ready to serve, pour the espresso over the sorbet and add a big spoon of crunch.

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Cherry Cobbler

Cherry Cobbler

Recipe By Nicole Horvath

Filling Ingredients

• 1 kg fresh cherries, pitted

• 1 Coles vanilla bean, seeds scraped

• ½ cup caster sugar

• juice of 1 lemon

• 3 tbsp cornflour

• ½ cup water

Cobbler Topping

• 1 cup self-raising flour

• ½ cup almond meal

• 1/3 cup caster sugar

• 85 g unsalted butter, chilled cut into cubes

• ½ cup buttermilk

• ¼ cup flaked almonds

Method

• Preheat the oven to 160 degrees (C) (fan forced).

• In a saucepan, add the cherries, the vanilla bean seeds, sugar and lemon juice. Mix together the cornflour and water to create a slurry and add to the pan. Bring mixture to a boil and simmer for 10 minutes, until thickened. Transfer to an ovenproof dish and spread into an even layer. Allow to cool slightly while you make the topping

• Add the flour, almond meal, sugar and butter to a food processor. Pulse until the mixture resembles breadcrumbs. Add the buttermilk and pulse until the mixture comes together into a dough

• Place spoonfuls of the dough mixture over the top of the cherries. Sprinkle with the flaked almonds. Bake for 35 - 40 minutes, until the top is golden brown. Serve with whipped cream or vanilla ice cream.

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Oat, Almond & Dark Chocolate Biscuits

Oat, Almond & Dark Chocolate Biscuits

Recipe By Courtney Roulston

Ingredients

• 1 ½ cups Red Tractor Australian organic creamy style oats

• 1 tbsp Red Tractor chia seeds

• ½ cup plain flour

• 1 tsp cinnamon

• 1 tsp baking powder

• ½ cup dried cranberries, soaked in boiling water for 10 minutes

• ½ cup extra virgin olive oil

• 1/3 cup coconut sugar

• 1 free range egg

• 1 tbsp orange zest

• 70 g good quality dark chocolate, melted

• ⅓ cup slivered almonds

Method

• Preheat the oven to 180 degrees (C) and line a large baking tray with paper.

• In a large mixing bowl combine the oats, chia seeds, flour, cinnamon, baking powder and slivered almonds. In a separate bowl whisk together the olive oil, sugar, egg and orange zest. Drain the cranberries and gently fold through the olive oil mixture.

• Mix the wet ingredients into the dry ingredients until you have a firm dough. Take tablespoon sized amounts of the mixture and roll into rough balls and place onto the lined tray. Repeat with all the cookie mixture. Use a fork to slightly flatten the top of the biscuits then bake for 15 minutes, or until golden and cooked through.  

• Remove from the oven and allow to cool before drizzling the top with the melted chocolate. Allow the chocolate to set before serving.

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Galaktoboureko

Galaktoboureko

Recipe By Phil Vakos

Ingredients

Custard

• 300 g semolina

• 2 ltr milk

• ½ heavy cream

• zest from 1 orange

• 4 free range eggs

• 1 cup caster sugar

• 1 vanilla bean

• 50 g butter

Base

• 200 g unsalted butter

• 1 pack of fresh filo pastry

Syrup

• 2 cups caster sugar

• 1 orange

• 2 cups of water

• 1 cinnamon stick

• 2 cloves

Method

• For the syrup, add all the ingredients into a small pot and bring to the boil for five minutes on a medium heat. Set aside until cool.

  For the custard, add the milk and cream, butter, Vvanilla bean, semolina and orange zest into a medium pot slowly bring to the boil while continuously whisking until it starts to thicken. When the custard has thickened, add the sugar and the eggs one by one, whisking them in gently, allowing them to cool.

  To assemble, melt the 200 g of butter. In a medium-size baking tray, brush the bottom with butter, adding layers of buttered filo pastry overlapping the sides, 8 sheets deep. Pour the custard in and fold the edges of the filo over-the-top. Cut the remaining sheets of filo to fit the top of the baking tray brushing each layer with butter and push the sides of the fill into the baking tray using the pastry brush. Score the top layer of the filo so it's easily cut and served once baked. Bake at 160 degrees for 60 to 75 minutes. As soon as the galaktoboureko is out of the oven, pour the cooled syrup over the top and let stand for 30 minutes before cutting a slice to enjoy.

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Flourless Chocolate Espresso Cake

Flourless Chocolate Espresso Cake

Recipe By Louis Tikaram

Ingredients

• 250 g Coles Finest dark chocolate, broken into chunks

• 200 ml Squeaky Gate extra virgin olive oil

• 1 cup brown sugar

• 2 shots espresso coffee

• 1 tsp vanilla paste

• 1 tsp ground cinnamon

• 1 ¼ cups ground almond meal

• 6 eggs, separated yolks and whites in 2 bowls

• 1 tbsp Coles cacoa powder for dusting

• double cream, to serve

Method

• Preheat oven to 160 degrees (C).

  Line a 23 cm cake tin with baking paper-sides and the base.

  Place the chocolate and olive oil into a large bowl over a pot of gently simmering water and stir occasionally until the chocolate has melted.

  Remove from the heat and stir the sugar, coffee, vanilla, cinnamon, almond meal and egg yolks into the chocolate mixture. Beat the egg whites until they form soft peaks with an electric beater and then gently fold them through the chocolate mixture.

  Pour the mixture into the prepared tin and bake in the oven for 45 minutes, or until a crust has formed on the top of the cake.

  Allow the cake to cool in the tin before transferring to a serving plate. Dust with cocoa powder before serving with double cream on the side.

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Choc Coated Bananas With Roasted Pecans

Choc Coated Bananas With Roasted Pecans

Recipe By Louis Tikaram

Ingredients

• 4 small red tip bananas

• 2 cups dark chocolate

• 4 tbsp Coles organic coconut oil

• ½ cup pecans, roasted and crushed

Method

• Peel the bananas and insert a popsicle stick into one end. Lay the bananas on a tray lined with baking paper and freeze overnight.

• Gently melt the chocolate and coconut oil in a double boiler until smooth then tip into a narrow glass or container for easy dipping.

• Dip the frozen banana into the melted chocolate and twirl to remove any excess. Immediately sprinkle on any toppings while the chocolate is still wet, then place back on baking paper.

• Return the dipped banana to the freezer for 30 minutes or until the chocolate has fully hardened.

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Caramel Apples with Sweet Dukkah and Yoghurt

Caramel Apples with Sweet Dukkah and Yoghurt

Recipe By Michael Weldon

Ingredients

Sweet Dukkah

• ¼ cup pistachios

• ¼ cup cashew nuts, salted

• ½ cup Coles sugar (for toffee – melt sugar in a pan and set in baking paper)

• 2 tbs sesame seeds, lightly toasted

• 2 tbs shaved coconuts, lightly toasted

Caramel Apples

• ½ cup Coles brown sugar

• 2 tbs butter

• 4 Montague apples, peeled and cored

• Jalna sweet and creamy yoghurt, to serve

Method

• In a large frypan over a mediun heat warm some butter. Once melted, add the brown sugar – let it turn to caramel and then add the cut-up pieces of apple to the pan, cook until the apples are soft.

• In a mortar and pestle, start cracking open the cashew and pistachio – create some texture then add the toffee, sesame seeds and coconut lightly bash ingredients together and mix.

• To serve, spoon the warm apples into a bowl topped with some of the sauce form the pan. Sprinkle over the dukkah and finish with a spoon of yoghurt.

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Choc Cherry Peanut Smoothie

Choc Cherry Peanut Smoothie

Recipe By Michael Weldon

Ingredients

• 2 cups Coles frozen cherries

• 2 cups Jalna farm to pot organic vanilla yoghurt

• 2 tbs peanut butter

• 2 tbs cacao powder

• 2 cups rolled oats

Garnish

• extra cherry cheeks

• ¼ cup Coles roasted unsalted peanuts

• 2 squares of chocolate for garnish, shaved

Method

• In a highspeed blender, combine the yoghurt, cherries, peanut butter and cacao. Once blended, add the oats and blend again, this will thicken up the smoothie.

• Garnish with diced peanuts, cherries and shaved chocolate.

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Brussels Sprout & Cauliflower Fritters with Spiced Yoghurt

Brussels Sprout & Cauliflower Fritters with Spiced Yoghurt

Recipe By Michael Weldon

Ingredients

• ½ cup flour

• 3 free range eggs

• 2 cups Coles brussels sprouts, sliced thinly

• ½ Coles cauliflower, chopped finely

• 3 spring onions, sliced thinly

• ¼ bunch coriander, leaves picked

• 1 red chilli, sliced thinly

• 1 tbs garam masala

• 1 tbs cumin powder

• sea salt

• pepper

Spiced Coriander Yoghurt

• 2 cups Jalna Greek yoghurt

• ½ bunch coriander, chopped

• 1 tsp garam masala

• 1 tsp smoked paprika

• ½ lemon juice

• pinch of sea salt 

Method

• In a bowl mix together the flour and egg into a thick batter. Add in the remaining fritter ingredients and fold through until combined. Season with salt and pepper.

• In a bowl mix the spiced coriander yoghurt ingredients until combined.

• Heat a large frypan over a medium heat. Add a drizzle of olive oil and once hot spoon in a few spoons of the fritter mix. Making sure to not overload the pan. Cook until golden and crisp on one side then flip and cook the other side. Repeat this process until all the fritters are cooled.

• Serve the fritters topped with the spiced coriander yoghurt and a garnish of coriander leaf and sliced chilli.

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Apple & Fennel BBQ Chutney

Apple & Fennel BBQ Chutney

Recipe By Michael Weldon

Ingredients

• 1 large onion, diced

• 2 garlic cloves

• 1 large head of fennel diced

• 4 Montague apples diced (skins optional)

• 2 tbs butter

• 1 tsp fennel seeds

• ½ tsp black pepper – add more for warmth and spice

• ½ cup Coles apple cider vinegar

• 5oo ml apple juice

• ½ cup Coles brown sugar

• sea salt

• extra virgin olive oil

Method

• In a large saucepan over a medium heat cook the onion in olive oil and a pinch of salt until soft. Add in the garlic and the fennel seeds, cook until soft.

• Turn the heat up and add in the apple and butter. At this stage you want to caramelise the ingredients slightly. Add in the diced fennel and black pepper, fry for a couple of minutes.

• Add in the vinegar and cook until the vinegar has almost disappeared. Add in the apple juice and brown sugar. Cook down and reduce until the juice has reduced by half. Taste and season to your liking.

• Serve with roasted chicken or pork. It goes especially well with the Apple and Rosemary Stuffed Pork Belly recipe also cooked on this season.

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Apple, Maple & Cinnamon Pancakes

Apple, Maple & Cinnamon Pancakes

Recipe By Michael Weldon

Ingredients

• 1 cup Coles self raising flour

• ¼ cup Coles maple syrup

• 2 tbs melted butter, plus extra for cooking

• 1 egg

• 2/3 cup whole milk

• 1 Montague apple, grated – additional thin slices of apple for topping

• 1 tsp cinnamon

• pinch of salt

• serve with Jalna sweet and creamy yoghurt and extra maple syrup

Method

• In a jug combine the milk, maple syrup, egg and melted butter.

• In a large bowl combine the self raising flour, cinnamon and a pinch of salt, and mix together. Add the wet ingredients into the dry ingredients and mix into a batter. Add in the grated apple and fold together.

• Heat a non-stick frypan over a medium heat. Add in a small piece of butter. Once the butter is melted add a ladle of pancake batter and cook until bubbles appear through the top of the pancake. Carefully flip the pancake and cook the other side.

• Repeat the process until all the batter is cooked.

• To serve, stack the pancakes up, top with thinly sliced apple and top with yoghurt and an extra drizzle of syrup.

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Plum Crumble

Plum Crumble

Recipe By Michael Weldon

Ingredients

• 10 Montague plums, diced into cubes

• 2 tbs butter

• ½ cup Coles caster sugar

• 1 lemon, juice

• sea salt

Crumble

• 1 cup flour

• ½ cup Coles brown sugar

• 100 g butter, diced

Method

• In an oven safe dish or cast iron pan or skillet, add the plums, season with sugar, butter, lemon (optional) and a pinch of salt. Mix together.

• In a bowl combine the crumble ingredients, using your fingers work the flour and sugar into the butter until all combined.

• Generously layer the crumble mixture over the plum mixture and add into the BBQ or oven (pre-heated at 180 degrees C). Cook for 20 - 35 minutes until the plums begin to bubble up the side of the dish and the crumble is golden brown all over.

• Serve with your choice of cream, ice cream or both!

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Creme Caramel

Creme Caramel

Recipe By Courtney Roulston

Ingredients

• 1 ½ cups Bundaberg caster sugar 

• 2 tsp lemon juice 

• 500 ml Coles full fat milk

• ½ cup Coles thickened cream 

• 1 vanilla bean, split 

• 4 eggs, plus 2 egg yolks  

• a kettle of hot water for the water bath 

Method

• To make the caramel, place 1 cup of sugar, 1/3 cup of water and lemon juice into a small heavy based saucepan. Bring up to a simmer and swirl until the sugar has dissolved. Let the mixture boil without stirring for 5 minutes, or until it is a deep amber colour. Remove the pan from the heat immediately as the caramel will continue to cook. Carefully pour the caramel strait away into a rectangle loaf pan or 18 - 20cm cake tin. Swirl the caramel over the base to cover and set aside at room temperature to set.

• Pre-heat the oven to 160 degrees (C) fan forced or 180 degrees (C) conventional.

• Pour the milk, cream and vanilla into a saucepan. Place over a medium heat and bring up to a gentle simmer, but do not boil. Whisk the eggs, egg yolks and remaining ½ cup sugar in a bowl for 1 minute, or until combined. Gradually whisk in the hot milk mixture until smooth. Pour the mixture through a strainer over the caramel in the tin. 

• Place a clean tea towel into the base of a high-sided baking tray. Place the caramel tin on top of the towel and place the baking tray into the oven wrack. Pour hot water into the baking tray so it comes halfway up the sides of the tin. Bake for around 45 minutes, or until the custard is just set. Remove from the oven and allow to cool in the water bath for 1 hour at room temperature, then refrigerate for 4 hours, or overnight.

• Run a thin sharp knife around the sides of the tin. Invert a plate on top of the tin and flip over to turn out custard. Cut into slices and serve. 

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Fragrant Coconut Rice with Mango & Sesame

Fragrant Coconut Rice with Mango & Sesame

Recipe By Courtney Roulston

Ingredients

• 400 ml can Coles organic coconut cream 

• 1 kaffir lime leaf, bruised 

• ½ lemongrass stem, bruised 

• 3 tbs Coles honey, plus extra to serve 

• 1 1/3 cups short or medium grain white rice, rinsed in a sieve  

• sea salt to taste 

Toppings

• 1 mango, sliced 

• 2 passionfruit

• 1 tsp white & black sesame seeds, toasted 

• 1 tbs shredded coconut, toasted 

Method

• Heat 250 ml of the coconut cream and 1½ cups (375 ml) of water in a pot over a medium heat. Add the lime leaf, lemongrass, 2 tbs of honey, rice and a pinch of salt. Bring up to a simmer then reduce the heat to low an cook for 15 - 20 minutes or until the rice is tender and all the liquid has been absorbed. 

• Combine the remaining coconut cream and remaining honey in a small pot over a medium heat for 2 - 3 minutes.

• Remove the lime leaf and lemongrass from the rice and discard.

• Place the rice mixture into serving bowls and drizzle over a little of the coconut cream mixture. Top with sliced mango, passionfruit, sesame seeds and coconut before serving. 

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