Citrus and Almond Oil Cake

Citrus and Almond Oil Cake

Recipe By Courtney Roulston

Dietaries – Dairy-free
Serves – 8
Prep Time – 15 minutes
Cooking Time – 40 minutes plus cooling time

Ingredients

• 1 cup Squeaky Gate extra virgin olive oil, plus extra to line the pan

• 1 cup caster sugar + 1 tablespoon

• 1.5 cups self raising flour

• ¾ cup almond meal

• ½ tsp bicarbonate of soda

• Pinch of sea salt

• 2 tbsp Grand Marnier (optional)

• Zest and juice of 1 lemon (around 3 tablespoons)

• 2 tsp vanilla bean paste

• 3 Free-range eggs

• 1/3 cup flaked almonds

• Icing sugar to serve

• Coles dollop double cream or yoghurt to serve

Method

• Preheat the oven to 180 degrees C. Grease and line the base and sides of a spring form cake tin. Rub a little extra oil over the baking paper and roll 1 tablespoon of sugar on the inside of the tin to coat, tapping out any excess.

• In a large bowl, combine the flour, almond meal, bicarbonate of soda, and a pinch of salt and gently whisk to make sure there are no lumps. Stir together the Grand Marnier, lemon juice, lemon zest, and vanilla in a small bowl.

• Using a stand mixer, whisk together the eggs and sugar for 3-4 minutes, or until thick and pale. Leaving the beaters on high, slowly drizzle in the extra virgin olive oil in a steady stream until it is incorporated and the mixture thickens slightly.

• Reduce the beater's speed to slow then pour in the lemon juice mixture. Gently fold through the almond meal mixture until the batter is smooth. Pour into the prepared tin and top with a sprinkling of sugar and flaked almonds.

• Bake in the middle rack of the oven for 40 minutes, or until a skewer comes out clean when inserted into the middle of the cake. Allow the cake to cool for 15 minutes in the tin before removing.

• Cut the cake into wedges and dust with icing sugar before serving with yogurt or cream.

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Dark Choc, Berry & Pistachio Frozen Yoghurt Bark

Dark Choc, Berry & Pistachio Frozen Yoghurt Bark

Recipe By Courtney Roulston

Dietaries – Meat-free, gluten-free, vegetarian
Serves – 4 as a snack
Prep Time – 5 minutes
Cooking Time – 4 hours freezing time

Ingredients

• 2 cups Jalna vanilla yogurt

• 100g 70% dark chocolate

• 15 blueberries

• 15 raspberries

• 1/3 cup pistachio nuts, roughly chopped

Method

• Grease and line a flat oven tray with non-stick baking paper.

• Spread the yoghurt onto the paper in an even layer around 1cm thick.

• Melt the chocolate over a double boiler then drizzle over the yoghurt. Slice half the blueberries in half then scatter the yoghurt with whole blueberries, raspberries, and pistachio nuts.

• Place into the freezer for 4 hours, or until frozen solid. Break into rough pieces then serve immediately.

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Strawberry Chia Pudding

Strawberry Chia Pudding

Recipe By Courtney Roulston

Ingredients

• ½ cup chia seeds

• 1.5 cups almond milk

• 1 cup coconut milk

• 1 tsp vanilla bean paste

• 3 tbsp maple syrup, plus extra to serve

• 300 g strawberries, hulled

• 1 cup Greek yoghurt

• ¼ cup slivered almonds, toasted

Method

• Place the chia seeds, almond milk, coconut milk, vanilla and 2 tablespoons of maple syrup into a bowl and mix well until combined. Place the bowl into the refrigerator for 4 hours, or overnight to set.

• Cut half the strawberries into a rough dice and place them into a small saucepan over a medium heat with 2 tablespoons of water and remaining maple syrup. Bring up to a gentle simmer and cook for 5 minutes, or until they become jammy. Set aside to cool slightly.

• Place the chia pudding into serving bowls or glasses. Top with the strawberry jam mixture, yoghurt, remaining sliced fresh strawberries, toasted almonds and a drizzle of maple syrup before serving.

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Banana Blueberry Pancakes

Banana Blueberry Pancakes

Recipe By Lynton Tapp

Ingredients

• 2 cups Coles self raising flour

• 3 tbsp raw sugar

• pinch of salt

• 1 tsp baking powder

• 1/2 tsp all spice 

• 3 overripe bananas

• 1 cup of milk

• 1/2 cup of Jalna Greek-style yoghurt

• 2 tbs vegetable oil

• unsalted butter for cooking

• Jalna Greek-style yoghurt to serve

• 1 punnet of fresh blueberries

• Coles maple syrup

Method

• Start the recipe by sifting the self raising flour and baking powder into a large bowl, before adding a pinch of salt, the all spice and raw sugar. Set this bowl aside for now.

• In a seperate bowl add the bananas and mash with the back of a fork before adding the milk, yoghurt and vegetable oil. Add this mixture into the flour mix and gently fold the mix together using a spatula until just combined.

• Preheat a large non-stick pan over medium heat before adding a dollop of butter. Cover the base of the pan with the butter by swirling the pan. Now add your desired amount of pancake batter to the pan and cook for 2 minutes per side. You know when the pancake is ready to flip because you will start to see bubbles forming on the top side. Continue cooking the pancake batter following this process until you have made your desired amount, hopefully all of it, before placing the cooked pancakes onto a plate. Serve dolloped with Jalna yoghurt, fresh blueberries drizzled in maple syrup.

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Easy Strawberry Mousse

Easy Strawberry Mousse

Recipe By Courtney Roulston

Ingredients

• 300 g fresh strawberries, plus a few extra to garnish

• 1/3 cup caster sugar

• 300 g cold thickened cream

• 1 tsp vanilla bean paste

• 2 tbsp flaked almonds, toasted

Method

• Remove the hull from the strawberries and slice them in half. Place them into the jug of a stick blender with the caster sugar and blitz until they are a puree.

• Place the cold cream and vanilla bean into a bowl and whip until stiff peaks form.

• Place a few tablespoons of the puree into the base of serving glasses.

• Fold ½ cup of the strawberry puree through the cream until smooth.

• Divide the cream mixture into the serving glasses and top with a few extra sliced fresh strawberries and toasted almonds before serving. 

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Olive Oil, Pistachio & Cranberry Parfait

Olive Oil, Pistachio & Cranberry Parfait

Recipe By Michael Weldon

Ingredients

• 6 free range egg yolks

• ½ cup caster sugar

• 300 g Squeaky Gate extra virgin olive oil

• 600 g Coles Australian cream, whipped to soft peaks

• ¾ pack pistachios, roasted

• ¾ pack cranberries

Crumble

• 4 shortbread biscuits, crushed

• ¼ cup shaved coconut, toasted

• ¼ pack pistachios, roasted and chopped

• ¼ pack of cranberries, roasted and chopped

• 100 g butter

• ½ cup flour

Method

• In a bowl over a double boiler, whisk the egg yolks and sugar until light in colour and thick. Slowly pour in the olive oil and whisk until emulsified. Fold the whipped cream though the mixture in batches. Add in the pistachios and cranberries and gently fold through. Pour the mixture into a cling wrap lined cake tin and set in the fridge for at least 6 hours.

• Preheat an oven to 180 degrees (C).

• In a bowl, combine the crumble ingredients and rub together with fingers until the butter coats everything. Bake until lightly golden and toasted. Remove from the oven, cool and break into a crumble.

• Once the parfait is set, remove and slice with a hot knife. Serve the parfait topped with the crumble.

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Yoghurt & Strawberry Granitas

Yoghurt & Strawberry Granitas

Recipe By Courtney Roulston

Ingredients

Yoghurt Granita

• 2 cups Jalna creamy vanilla yoghurt

• 1 cup milk

• ¼ cup Australian honey

• pinch of salt 

Strawberry Granita

• 3 punnets strawberries, blended and strained

• ½ cup water

• 2 tbsp sugar

• pinch of salt

Burnt Butter Crumble

• 50 g butter

• ½ loaf stale sourdough, torn into tiny breadcrumbs

• 1 tbsp icing sugar

To Serve

• Jalna creamy vanilla yoghurt

• 1 punnet of strawberries quartered and seasoned with 1 tbsp caster sugar

Method

• In a bowl mix together the yoghurt granita ingredients until smooth. Pour into the chilled oven tray and freeze for 6 hours or overnight until solid.

• In a bowl mix together the strawberry granita ingredients until smooth. Pour into the chilled oven tray and freeze for 6 hours or overnight until solid.

• In a frypan, cook the butter until it browns. Add in the breadcrumbs and fry to golden, add the icing sugar then cool to room temp.

• To serve, place a spoon of yoghurt on the base of a bowl. Top with the strawberry pieces. Cover with the breadcrumbs. Using a fork, scrap and flake the frozen mixes into fluffy granita. Spoon oven the yoghurt granita to cover half the dish. Spoon over the strawberry granita to cover the other half of the dish so you can just see the 2 granitas. Enjoy!

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Strawberry Lemonade

Strawberry Lemonade

Recipe By Courtney Roulston

• 150 g caster sugar

• 400 g strawberries

• 150 ml freshly squeezed lemon juice

• ice to serve

• mint sprigs to serve

Method

• Place the sugar and 650 mls of water into a saucepan over a medium heat. Stir until the sugar has dissolved. Remove from the heat and allow to cool.  

• Remove the hull from 350 g of strawberries and roughly slice. Place the sliced strawberries into a high speed blender and blitz until they are a smooth puree. Strain through a sieve to remove any seeds.

• Place the sugar water, strawberry puree and lemon juice into a serving jug or jar. Top up with ice and garnish with mint sprigs

• Pour into serving glasses and garnish with remaining whole strawberries.

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Banana & Passionfruit Bread With Cream Cheese Icing

Banana & Passionfruit Bread With Cream Cheese Icing

Recipe By Nicole Horvath

Ingredients

Banana Ingredients

• 2 cups plain flour

• 1 tsp baking powder

• ½ tsp bicarbonate soda

• 125 g unsalted butter, soft at room temperature

• ⅓ cup caster sugar

• ⅓ cup brown sugar

• 2 free range eggs

• 3 ripe bananas, mashed

• pulp from 3 passionfruit

Cream Cheese Icing Ingredients

• 125 g cream cheese, soft at room temperature

• 50 g unsalted butter, soft at room temperature

• ½ cup icing sugar mixture

• 1 tsp vanilla extract

• pulp from 2 - 3 passion fruits, optional

Method

• Preheat an oven to 160 degrees (C), on the fan forced setting.

• Spray a loaf pan with oil and line with baking paper.

• In a bowl, sift together the flour, baking powder and bicarb soda. Using a stand mixer with the paddle attachment or an electric handheld mixer, beat together the butter, caster sugar and brown sugar for 3 - 4 minutes until light and fluffy.

• Add in the eggs one at a time, beating well after each addition.

• Add the mashed banana and passionfruit pulp and mix until combined.

• Fold in the flour mixture until just combined.

• Pour mixture into the prepared loaf pan and bake for 60 minutes, or until a skewer inserted comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely

• To make the icing, beat together the cream cheese and butter until smooth and combined. Add the icing sugar mixture and vanilla and beat for 2 minutes. Spread over the cooled loaf. Top with extra passionfruit pulp if desired.

• Enjoy!

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Ricotta and Cherry Crostini

Ricotta and Cherry Crostini

Recipe By Courtney Roulston

Ingredients

• 2 cups fresh Coles cherries, halved, pitted

• 4 slices Coles sourdough bread

• 3 tbsp Squeaky Gate extra virgin olive oil

• sea salt and black pepper to taste

• 180 g fresh ricotta cheese, from the Coles deli

• 1 tbsp thickened cream

• 1 orange

• 2 tbsp whole roast almonds, chopped

• 1 tbsp Coles Australian honey

• ¼ cup flat leaf parsley, roughly chopped

Method

• Heat a BBQ or grill pan over a medium/high heat. Drizzle the bread with half the oil and cook for 2 minutes each side, or until slightly charred. Set aside.

• Mix together the ricotta cheese and cream and a pinch of salt and pepper in a bowl until well combined.

• Peel 3 strips of orange zest and slice into thin julienne. Mix the orange peel with chopped almonds, parsley, 1 tablespoon of orange juice and the remaining oil.

• Spread the ricotta mixture onto the toasted bread and top with the cherries. Scatter with the orange and almond mixture and finish with a drizzle of extra virgin olive oil before serving. 

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Peach Vanilla Olive Oil Slice

Peach Vanilla Olive Oil Slice

Recipe By Courtney Roulston

Ingredients

• 4 free range eggs, at room temperature

• ¾ cup caster sugar

• 2 tsp vanilla bean paste

• ¾ cup Squeaky Gate extra virgin olive oil, plus extra to grease tray

• ¾ cup peach nectar

• 2 ½ cups self raising flour

• 1 cup almond meal

• 2 large yellow peaches, stones remove, sliced into wedges

• 2 tbsp pistachio nuts, toasted, crushed

Icing

• 80 ml Squeaky Gate extra virgin olive oil

• 80 g icing sugar, sifted

• 2 tbsp pistachio nuts, toasted, crushed

Method

• Preheat an oven to 180 degrees (C). Grease and line the base and sides of a 30 cm x 20 cm rectangle baking tray with high sides (around 4 cm high), making sure the baking paper overhangs a little to make it easy to lift out the slice later.

• Place the eggs, sugar and half the vanilla in the bowl of an electric mixing bowl and whisk until pale and fluffy.

• Gently mix through the olive oil and peach nectar until combined. Sift in the flour and fold through the almond meal, making sure not to knock out too much air from the eggs. Pour the batter into the prepared tin so it is in an even layer. 

• Arrange the sliced peaches on top, gently pressing down into the batter. Bake for 45 minutes, or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and allow the slice to cool.  

• Whisk the olive oil, icing sugar and remaining vanilla together until pouring consistency, adding a dash of water if the mixture needs loosening.

• Once the cake has cooled, drizzle with olive oil icing and pistachio nuts before slicing into squares and serving.

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Strawberry and Pistachio Tart

Strawberry and Pistachio Tart

Recipe By Courtney Roulston

Ingredients

• 1 sheet frozen puff pastry

• 1 egg for brushing

• 150 g mascarpone cheese

• 100 g whipped cream

• 1 tsp vanilla bean paste

• 300 g fresh strawberries, hulled

• 2 tbsp honey

• 1 tbsp pistachio nuts, chopped

Method

• Pre-heat the oven to 190 degrees (C). Place the puff pastry onto a line oven tray and mark out a border 1.5 cm from the edge with a knife. Spike the middle section of the pastry with a fork and then brush all over with egg. Bake for 25 minutes, or until golden and puffed. Allow to cool.

• Mix together the mascarpone cheese, whipped cream and vanilla in a bowl. Spoon the mixture over the cooled pastry and spread out in an even layer.  

• Cut the strawberries and scatter over the cream mixture.

• Drizzle the tart with honey and pistachios before serving.

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Poached Montague Tree Plums with Coconut Rice Pudding

Poached Montague Tree Plums with Coconut Rice Pudding

Recipe By Michael Weldon

Ingredients

• 2 cups coconut water

• 1 cup jasmine rice

• 3 cups coconut milk

• ½ cup coconut cream

• 1 vanilla pod, split in half

• 4 plums, cut into quarters

• 1 cup rose

• 1 cup water

• ½ cup caster sugar

• 1 orange, 2 slices of peel and juice

• 1 vanilla bean

• 2 star anise

Method

• Add the coconut water into a saucepan over a medium heat, once simmering add in the rice and cook until the liquid is absorbed.

• Add the coconut milk, cream and vanilla bean and cook until the rice is tender.

• In a saucepan add the rose, water, caster sugar, orange, vanilla bean and star anise, mix together. Add in the plums and place over a medium heat, cook until the plums are tender.

• To serve, spoon the rice pudding into a bowl then top with plums and some of the plum poaching liquid.

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Olive Oil, Tomato and Anchovy Dip

Olive Oil, Tomato and Anchovy Dip

Recipe By Michael Weldon

Ingredients

• ½ cup Squeaky Gate extra virgin olive oil

• 1 brown onion, diced

• 2 garlic cloves, sliced

• 2 tomatoes, diced

• 6 - 8 anchovy fillets

• ¼ bunch parsley

• sea salt

• 1 loaf of sourdough, grilled

Method

• In a medium saucepan over a medium heat, fry the onions gently in olive oil, making sure not to add colour. Once the onion is soft add in the garlic and anchovies, cool into the garlic is soft and the anchovy has melted into the oil.

• Add in the tomatoes and chilli and remove the mixture from the heat, stir through and allow the hot oil to soften the tomato.

• Serve the dip at room temperature with grilled bread on the side.

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Passionfruit Yoghurt Eton Mess with Passionfruit Caramel

Passionfruit Yoghurt Eton Mess with Passionfruit Caramel

Recipe By Michael Weldon

Ingredients

Passionfruit Caramel

• 1 cup caster sugar

• ¼ cup butter

• ¼ cup passionfruit juice

Yoghurt

• 1 cup sweet and creamy yoghurt

• 1/3 cup passion fruit pulp

To Plate

• 4 meringue nests

• 1 mango, diced

• ½ cup toasted shaved almonds

• 2 passionfruit

Method

• In a saucepan, cook the sugar over a medium heat until it caramelizes. Add in the butter and remove from the heat. Add in the passionfruit juice and stir until combined. Allow to cool.

• In a bowl mix together the passion fruit and yoghurt until it ripples.

• To plate, crush the meringues then top with passionfruit yoghurt. Top with mango and fresh passionfruit. Then finish with passionfruit caramel and toasted almonds.

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Vanilla Gelato With Pineapple Granita

Vanilla Gelato With Pineapple Granita

Recipe By Louis Tikaram

Ingredients

For each dessert:

• 1 scoop vanilla ice cream

• 1 tbsp diced pineapple

• 1 tbsp nata de coco

• 2 tbsp coconut tapioca (recipe below)

• 3 kitchen spoons pineapple granita

• lime zest  

Pineapple Granita

• 1 l pineapple pure

• 1 l pineapple juice

• 250 ml sugar syrup

• 100 g lime juice & zest

Coconut Tapioca

• 150 g small tapioca pearls

• 500 g simple syrup

• 500 g coconut cream

Method

To Make the Pineapple Granita

• In a large pot over low heat, gently warm all ingredients together. Pour into strong plastic or metal containers and freeze overnight.

To Make the Coconut Tapioca

• Mix sugar syrup with coconut cream and set aside.

• In a large pot boil 4 liters of water, rain in the tapioca pearls and continue to stir until completely translucent (around 10 minutes).

• Pour tapioca & water into a large container of ice and whisk to quickly cool down the tapioca.

• Once the tapioca is cooled and the ice should have melted simply strain the tapioca out and mix with some of the sweet coconut mixture just till it is a custard consistency.  

To Assemble Dessert

• In a small bowl or glass add one scoop of vanilla ice cream.

• Top with a spoon of diced pineapple, nata de coco and 2 tablespoons of the coconut tapioca mix.

• Take the frozen granita mix out of the freezer and scrape with a fork to form a snow-like consistency once you have a large amount up the dessert with a huge mound and zest over some lime. Serve immediately.

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Strawberry Tiramisu

Strawberry Tiramisu

Recipe By Courtney Roulston

Ingredients

• 400 g fresh strawberries

• 1/3 cup strawberry jam

• 1 tbsp lemon juice + 3 tbsp water

• 2/3 cup thickened cream

• 1 cup mascarpone cheese

• 1/3 cup icing sugar, plus extra to serve

• 1 tsp vanilla bean paste

• 18 saviourdi biscuits

Method

• In a small bowl whisk together the jam, lemon juice and water. Strain the mixture through a fine sieve into a flat-sided bowl then set aside.

• In a medium bowl combine the cream, marscapone cheese, sugar and vanilla. Beat with an electric mixer for 2 minutes, or until smooth and thickened.

• Dip the biscuits into the jam mixture then line them into a large serving dish. Alternatively, you can make individual portions in glasses or small bowls. Spread ½ of the cream mixture onto the biscuits in an even layer. Slice 150 g of the strawberries and scatter them onto the cream. Repeat the layering with remaining biscuits, jam mixture and cream until all used.

• Top the tiramisu with remaining strawberries. Cover and refrigerate for 8 hours, or overnight. Dust over a little extra icing sugar before serving.

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Easy Cherry & Honey Tart

Easy Cherry & Honey Tart

Recipe By Courtney Roulston

Ingredients

• 160 g Coles sweet pastry flan base

• 250 g marscapone cheese

• ¾ cup Jalna Greek yoghurt

• 3 tbsp honey, divided

• 1 tsp vanilla bean paste

• 350 cherries, pitted, halved

• zest of 1 lime

• ¼ cup slivered almonds, toasted

Method

• Whisk together the marscapone, yoghurt, half the honey and vanilla bean paste in a bowl until smooth and creamy.

• Spread the yoghurt mixture into the pastry case in an even layer.

• Blitz the lime zest and almonds together in a small food processor until fine crumbs.

• Arrange the cherries on top of the tart and drizzle with remaining honey. Sprinkle with the lime and almond mixture before serving.

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Mango Pudding, Dragon Fruit & Coconut Sorbet

Mango Pudding, Dragon Fruit & Coconut Sorbet

Recipe By Louis Tikaram

Ingredients

• 500 g cream

• 3 gelatin sheets

• 1 g sea salt

• 5 lime leaves

• 300 g mango puree

• 100 g palm sugar

• 2 dragon fruit, peeled and diced

• 4 large scoops of roast coconut ice cream

Method

• In a heavy based pot, add the cream, mango puree, salt, crushed palm sugar and lime leaves. On high heat, come to scalding and allow the sugar to dissolve.

• Allow to steep for 10 mins.

• Bloom the gelatin in cold water then add to the mixture. Strain mixture and allow to cool in a ice bath.

• Allow the mixture to set before portioning evenly in 4 bowls or glasses.

• Allow to cool and set in the refrigerator for 4 hours or over night.

• To serve, scatter diced dragon fruit over the top of the pudding before serving and a big scoop of roast coconut ice cream.

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Honey Yoghurt Flan

Honey Yoghurt Flan

Recipe By Michael Weldon

Ingredients

Caramel

• 150 g sugar

• 50 g honey

• pinch salt

Yoghurt Flan

• 500 g Jalna organic biodynamic yoghurt

• 1 tin Coles condensed milk

• 1 tsp vanilla bean paste

• 2/3 cup Coles pouring cream

• 6 free range eggs

• 2 tbsp Coles Australian honey

• pinch salt

Method

• In a saucepan cook the sugar and honey with ¼ cup of water into a golden caramel.

• Pour the caramel into a flan dish making sure it covers the entire base of the dish. Leave to cool down and set slightly.

• In a bowl whisk together the flan ingredients until smooth. Pour into the flan dish.

• Place the flan into a deep oven dish with a tea towel and a layer of boiling water in the base. Slide into the oven on 180 degrees (C) and cook for 20 minutes or until set.

• Allow to cool for 5 minutes once it comes out of the oven.  Place a plate over the top of the flan dish and flip over to turn out. Be careful not to break it when turning out.

• Eat straight away.

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