Tempura Eggplant Fingers With Wasabi

Tempura Eggplant Fingers With Wasabi

Ingredient

1kg Japanese finger eggplants, cut into finger sized pieces
4L cotton seed oil or frying oil

Nori salt
3 sheets of toasted nori
1/4 cup of salt flakes

Tempura batter
200g rice flour
100g plain flour
1 bottle of cold sparkling water or soda water
Good pinch of salt

Wasabi mayo
1 cup whole egg mayonnaise
Wasabi paste to taste

Method

Preheat your frying oil to 180 degrees.

For the nori salt, crush the toasted nori sheets into a fine powder and mix through the salt flakes.

For the tempura batter, whisk together the rice flour, plain flour and salt. Slowly start to add the cold sparkling water. You want to add enough so that the batter resembles really thin paint.

Dredge the eggplant mixture through the batter making sure that each piece is coated.

One by one, drain off any excess batter and transfer to the hot oil. Fry for 3 minutes and then drain off onto a paper towel. Just before you want to serve, refry the eggplant. This will crisp up the batter.

Once they come out of the oil for a second time, season with the nori salt and serve alongside the wasabi mayo.

Recipe by Andy Allen

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Chicken and Prawn Laksa

Chicken and Prawn Laksa

Ingredient

2tbs Red Island olive oil
1ltr chicken stock
1ltr coconut milk
2tbs palm sugar
1tbs fish sauce
300g chicken breast, sliced thinly
150g firm tofu
150g prawn tails
300 rice vermicelli noodles, hydrated
150g bean shoots
1 bunch coriander
1 lime
Fried shallots

Laksa Paste
4 shallots or 2 red onions, rough chop
4 Birdseye chilli, rough chop
2tbs galangal
4 garlic cloves
2 lemon grass stalks
1/4 roster cashews
2tbs Shrimp Paste
2tbs coriander powder
1tbs cumin powder
1tbs paprika
1tbs Turmeric
2tbs water

Method

Combine the laksa paste ingredients in a food processor. Blend until completely smooth, this could take a couple of minutes.

In a hot wok heat 2 Tsp of Olive Oil, add 4tbs of the paste and fry off for 2-3 minutes.

Add the stock, coconut milk, sugar and fish sauce, bring to the boil then reduce to a simmer for 5 minutes.

Add the chicken and tofu, cook for 2-3 minutes until the chicken is cooked. Add the prawns and cook for 2 minutes.

Turn the heat off the wok, add the bean shoots and noodles. Stir through the laksa to heat through.

Serve straight away topped with coriander, fried shallots and a wedge of lime.

Recipe by Michael Weldon

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Tomato and Nori Salad

Tomato and Nori Salad

Ingredient

600g assorted tomatoes, different colours, sizes and shapes
3 baby cucumbers, cut into half circles
1 tub bocconcini, roughly torn into bite sized pieces
1 red onion, sliced thinly and soaked in iced water
2 nori sheets, toasted over a flame until crisp
1 bunch basil, leaves picked
2 tbs Red Island extra virgin olive oil
Sea salt flakes and cracked pepper for seasoning

Method

Cut the tomatoes into different shape chunks that are all bite-sized. Add into a large bowl with the cucumbers. Season with sea salt and then mix together to evenly combine.

Leave them to sit for 10 minutes. The salt will pull liquid from the tomatoes at this step, this liquid we will then use to flavour the dressing.

Add the bocconcini, drained red onion, a drizzle of extra virgin olive oil, half the basil leaves and a few turns of black pepper. Gently toss until all the ingredients are evenly coated in the olive oil and tomato liquid.

Plate up on a platter, pouring any extra tomato juice dressing over the top. Scatter the remaining basil and crush the toasted nori over the top.

Recipe by Michael Weldon

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Cambodian Beef Skewers with Carrot and Lime Dressing

Cambodian Beef Skewers with Carrot and Lime Dressing

Ingredient

800g Graze beef rump steak, sliced into strips or cubes
1 lemongrass stalk, roughly chopped
1 tablespoon fresh ginger, peeled, roughly chopped
2 cloves garlic, peeled
¼ cup fish sauce
2 tablespoons honey
1 teaspoon ground turmeric
½ bunch coriander, roots and leaves separated
2 tablespoons Red Island olive oil
¼ cup roasted peanuts, crushed 
1 Butter lettuce, washed, leaves separated
2 carrots, peeled, shredded into noodles on a toothed peeler

Lime Dressing:
Juice of 2 limes
1 tablespoon water
1 teaspoon ground black pepper
1 teaspoon fish sauce

Method

Place the lemongrass, ginger, garlic, fish sauce, honey, turmeric coriander roots and oil the jug of a stick blender. Blitz until you have a rough paste.

Trim and slice the rump steak into thin strips and place into a bowl along with the lemongrass paste.

Thread the beef strips onto wooden skewers and grill for 2 minutes each side, or until cooked through.

Place the skewers onto a serving platter along with the lettuce leaves, shredded carrot, coriander sprigs and lime dressing. Scatter the crushed peanuts over the skewers and serve warm.

Recipe by Courtney Roulston

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Chicken Silverbeet Dolmathes

Chicken Silverbeet Dolmathes

Ingredient

3 bunches of Silverbeet
1/2 cup finely chopped dill
1/4 cup finely chopped fresh parsley
4 tablespoons finely chopped mint
1 red onion finely chopped
3 garlic cloves finely chopped
2 ripe tomatoes diced
1/2 cup basmati rice
250g lean Duck mince (if not available, can use chicken or turkey)
1/2 cup Red Island olive oil
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 cup lemon juice

Method

Bring a large pot of water to boil. Fill another bowl with cold ice water. Trim off the tough stalky base off each silverbeet leaf.

Add silverbeet to gently simmering boiled water and cook until tenderised.

Remove the leaves, and transfer to the cold water. Remove, strain and lay flat on a plate. Blanch all your leaves, until you have a plate with Chard layered out on top of each other. Blanch grape leaves for 5 minutes, rinse in cold water. Set aside.

Set a large saucepan over medium heat and heat 1/4 cup olive oil.

Add the mince, and stir when the meat has begun to cook on the side touching the pan. Stir, and allow to brown.

Add the onions and garlic stirring until they have softened. Make sure there are no clumps in the mince.

Add your spices, herbs, tomatoes and rice and continue cooking until onion is translucent.

Lay a silverbeet leaf on your work surface. Place a tablespoon of filling in the middle. Fold each side, then roll tightly.

Line the base of a medium-sized pot with spare blanched leaves.

Place the Dolmades seam side down and arrange each one that you make – snuggly, but not overtly tight next to each other.

Pour the remainder of the olive oil over the top of the row of dolmades.

Seal your pot with a plate, bring to the boil then simmer for 30 mins.

Serve either warm, at room temperature or cool. Drizzle some lemon if you like, prior to serving.

Recipe by Phil Vakos

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Chilli Lime Squid

Chilli Lime Squid

Ingredient

2 large whole squid (if you don’t want to clean them yourself 250g squid tubes)
150g Plain Flour
1 tbs chilli flakes
½ tsp sea salt flakes, plus extra for seasoning
½ cup mayonnaise
1 tbs Dijon mustard
1 lime, juice and zest
1 tsp hot sauce
150g Chinese cabbage, finely shredded
1 red onion, thinly sliced
2 radishes, thinly sliced
1 tbs sesame oil
1 tbs rice wine vinegar
Oil for deep frying

Method

Gut the squid, clean off the membrane and any guts. Trim the squid open into one large sheet, scrape out any remaining guts. Crosshatch by cutting halfway into the squid but not the entire way through. Cut the other way to make a diamond pattern.

In a bowl combine the flour, chilli flakes, sea salt and lime zest, mix through evenly

Heat oil to 180 deg C.

Dust the squid in flour and ensure to tap off any extra flour. Drop the squid into oil and fry in batches until golden and crunchy, season with salt as soon as the squid comes out of the oil. Repeat the process until cooked.

In a bowl mix together the mayo, Dijon mustard, lime juice and hot sauce.

In a bowl combine the cabbage, onion, radish, sesame oil, vinegar and a pinch of salt, mix together.

Serve Squid with the mayo on the side.

Recipe by Michael Weldon

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Mango Nice Cream

Mango Nice Cream

Ingredient

3 medium ripe Kensington pride mangos
2 ripe bananas, peeled, sliced into 2cm rounds
2/3 cup coconut milk
Pinch sea salt flakes
1/3 cup shaved coconut flakes, toasted to serve
1 lime to serve

Method

Cut the cheeks away from the mango seed and remove the flesh from the skin.

Cut the mango flesh into 1-inch chunks and place onto a lined tray in a single layer along with the banana. Freeze until solid, around 5 hours or overnight.

Transfer the fruit to a food processor or high-speed blender. Add the salt and blitz for 30 seconds, or until the fruit is crumbly. Scrape down the sides with a spatula and blitz again. With the motor running, slowly pour in the coconut milk and continue to blend until smooth and creamy.

Serve immediately for soft serve, or transfer to a lidded container or loaf pan and freeze for a further 2 hours.

Top with lime zest and toasted coconut.

Recipe by Courtney Roulston

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Strawberry And Rhubarb Crumble

Strawberry And Rhubarb Crumble

Ingredient

Crumble Base
1 bunch rhubarb, cut into 3cm pieces
500g strawberries, hulled
2/3 cup caster sugar
¼ cup currants
1 vanilla bean, split and seeds removed
Zest of 1 orange
Mascarpone cream, to serve
Finely grated orange zest, to serve

Crumble Topping
100g plain flour
50g rolled oats
75 brown sugar
30g almond meal
75g unsalted butter, diced
2 tsp cinnamon powder
¼ cup pistachios
2 tsp salt flakes

Method

Preheat your oven to 190°C fan-forced.

In a large saucepan that can be transferred to the oven, throw in the rhubarb, strawberries, caster sugar, currants, vanilla bean and orange zest.

Place over a medium heat for around 7 minutes. You want the sugar to dissolve, come to the boil and cook the strawberries and rhubarb. The mix is ready when the can push the rhubarb and it collapses.

While the base is doing its thing on the stove, you want to get onto the crumble. It’s as simple as throwing everything into a large mixing bowl and then with your fingertips, massaging the butter through the flour and oats until it looks like wet sand.

Spoon the crumble mixture over the base and place into the oven for 10 minutes or until the topping starts to brown. If the topping isn’t browning, put it under the grill.

Sprinkle the top with a little more orange zest and serve with mascarpone cream.

Recipe by Andy Allen

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Arancini With Smoked Mozzarella And Green Goddess

Arancini With Smoked Mozzarella And Green Goddess

Ingredient

3-4 cups leftover mushroom risotto
100g smoked mozzarella, diced into 1cm cubes
100g plain flour
3 eggs, well beaten
200g panko breadcrumbs

Green Goddess
1 garlic clove
3 anchovy fillets
100g mayonnaise
100g natural yoghurt
1/2 cup parsley leaves
3 tbs roughly chopped chives
2 tbs roughly chopped tarragon
3 tbs red wine vinegar
3 tbs Red Island extra virgin olive oil
Sea salt flakes and cracked black pepper

Method

Preheat the deep fryer to 180 degrees.

Meanwhile, for the Green Goddess, place everything into a food processor and blend until smooth.

Using wet hands, roll the risotto into golf ball-sized balls. Insert a piece of the smoked mozzarella into the centre of the ball and reform. Repeat the process for the rest of the risotto balls.

Dredge the balls through the flour, egg and breadcrumb mix so that they’re well coated in the panko crumbs.

Deep fry the balls so that they’re golden and crispy. Drain on paper towel. Serve arancini alongside Green Goddess.

Recipe by Andy Allen

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Moroccan Cous Cous With Harissa Glazed Eggplant

Moroccan Cous Cous With Harissa Glazed Eggplant

Ingredient

Moroccan Cous Cous
400g cous cous
2 long red chilies, finely chopped
3 cloves of garlic, finely chopped
100g salted butter, cut into 1cm cubes
3 egg yolks
½ bunch parsley, roughly chopped
½ punnet cherry tomatoes, cut into quarters
100g currants
1 cinnamon quill
5 cardamom pods
200g toasted almonds, roughly chopped
½ red onion, finely diced
700ml boiling water or vegetable stock

Harissa eggplant ingredients
2 large red capsicums
30ml Red Island olive oil
1 large red onion, roughly chopped
3 cloves garlic, roughly chopped
5 long red chillies, deseeded and roughly chopped
½ tsp cumin seeds, toasted and crushed
½ tsp caraway seeds, toasted and crushed
30ml sherry vinegar
1tsp preserved lemon, finely chopped
Sea salt and pepper
2 large eggplants, cut into slices that are 2.5cm thick
200g natural yoghurt
½ bunch mint, finely chopped
Juice and zest of ½ a lemon

Method

Morrocan Cous Cous:
Take a medium-sized bowl and add all ingredients apart from the boiling water. Pour the boiling water or veg stock and cover the bowl with plastic film and set aside for 10-15mins.

Uncover and fork the mix until fluffy. Season with salt and pepper. Best served at room temperature.

Harissa Eggplant:
Turn your BBQ or gas hob on high we are going to char the capsicums whole. Just put the capsicums straight on the flame turning them until they go black. Remove them from the flame, place in a small bowl and cover with plastic cling film for 10mins. This will steam the capsicum and make it easier to peel the skins off. After 10mins, uncover, peel the skin off and discard the core and seeds. Roughly chop the flesh.

Take a medium-sized pot on high heat and add the olive oil, onions, onions, garlic and chilli. Cook until the onions become translucent and then add the cumin and caraway seeds. Add the capsicum flesh and cook for 15-20mins, stirring constantly on medium heat. Add the sherry vinegar and preserved lemon and then place into food processor and whiz until a smooth paste forms. Season with salt and pepper.

Now take the eggplant slices and drizzle with olive oil, then generously smear with harissa paste on both sides. Chargrill on the BBQ on medium heat for about 10mins on each side, they will start to become soft and tender.

Take a small bowl and add the yoghurt, mint and lemon juice and zest. Season and combine well.

To serve, drizzle the yoghurt mix over the eggplant and serve with the Cous Cous.

Recipe by Mark Labrooy

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Broccoli Cutlets With Yoghurt, Brown Rice And Raisin Salad

Broccoli Cutlets With Yoghurt, Brown Rice And Raisin Salad

Ingredient

2 large heads broccoli, sliced into quarters lengthways (cutlets)
2 tablespoons Red Island extra virgin olive oil
Sea salt to taste
1 x 250g bag Coles brown rice microwave pouch (pre cooked)
1/3 cup pepita seeds, toasted
¼ cup sunflower seeds, toasted
1/3 cup raisins
½ bunch flat leaf parsley, chopped
½ bunch dill, chopped
½ cup whole roasted almonds, chopped
2 cups Jalna Greek yoghurt
1 tablespoon Sriracha chilli sauce

Dressing:
Juice and zest of 1 lemon
½ teaspoon ground sumac, plus extra to serve
2 tablespoons Red Island extra virgin olive oil
1 tablespoon honey
Sea salt to taste

Method

Pre-heat a BBQ plate or frying pan to a high heat. Peel the stems of the broccoli with a vegetable peeler and slice each broccoli into 6 wedges lengthways/cutlets`.

Toss the broccoli in oil and sea salt and grill for 2-3 minutes each side, or until charred and slightly tender, but still holding their shape.
Meanwhile, heat the brown rice pocket in a pan or microwave and place into a bowl along with the Pepita seeds, sunflower seeds, raisins, parsley, dill and almonds.

Whisk all the dressing ingredients together in a bowl, pour over the brown rice salad and toss well to coat everything in the dressing.

Place the yoghurt in a bowl and if thick, whisk a little water into it to make a smooth sauce. Spoon the yoghurt onto the base of a serving platter and top with layers of the brown rice salad and cutlets. Garnish with a sprinkling of sumac and drizzle over the chili sauce if using before serving.

Recipe by Courtney Roulston

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Spiced Pork Shoulder With Kohlrabi and Apple Remoulade

Spiced Pork Shoulder With Kohlrabi and Apple Remoulade

Ingredient

1 pork shoulder - bone in

Spice Rub
15g fresh ginger
15g coriander roots and stems
15g fresh garlic
180g oyster sauce
60g soy sauce
40g fish sauce
100g honey
20g sesame oil
15g ground cumin
15g ground coriander
5g smoked paprika

Remoulade
1 kohlrabi - julienned
1 green apple - julienned
1/2 bunch parsley, leaves picked and roughly chopped
1 large celery stick - finely sliced
1 bunch chives
1/2 cup of whole egg mayo
1tbs seeded mustard
1 garlic clove, minced
Zest of 1 lemon
Salt and pepper to taste

Method

Preheat your oven to 150 degrees.

Spice Rub:
Place the ginger, garlic and coriander stems into a bar mix and blitz up until smooth. Then, fold all of the rest of the ingredients together.

Place the pork shoulder in a deep roasting tray and rub with a decent amount of the spice rub. Pour in water so that the level comes up 2cm from the bottom of the roasting tray.

Cover the pork shoulder with a layer of baking paper, followed by two layers of foil, tightly wrapped around the top of the edge of the roasting tray.

Place in the oven at 150 degrees for 3.5 hours. When you check on the pork, you should be able to push straight through the shoulder with no resistance. The meat should fall apart. Remove the shoulder from the liquid and taste it. If it’s not really punchy and tasty, place the roasting tray over a high heat and reduce the liquid. Continue to taste the sauce as you do not want to over reduce it as it will become too salty.

Remoulade:
Start by making the dressing by mixing all of the ingredients together and seasoning with salt and pepper to taste.

Just before you’re about to serve, mix all of the ingredients for the remoulade into a bowl and dress with the mayo dressing. Season with salt and pepper and serve next to the pork shoulder.

Recipe by Andy Allen

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Apple and Kale Ceasar Salad

Apple and Kale Ceasar Salad

Ingredient

180g Smoked middle bacon, rind removed
2 thick slices stale sourdough bread, crust removed
1tbs Red Island olive oil
2 apples, sliced into matchsticks
1 cups celeriac, peeled, sliced into matchsticks
½ bunch celery, inner leaves only, finely sliced
6 stalks tuscan kale, stalks removed, leaves finely chopped
100g parmesan cheese, shaved from a block

Dressing:
½ clove garlic, finely grated on a microplane
½ cup buttermilk
2tbs whole egg mayonnaise
Zest and juice of 1 lemon
1tbs maple syrup
2tsp Dijon mustard
1 anchovy fillet, drained, finely chopped

Method

Heat a BBQ plate or frying pan over a medium/high heat. Cook the bacon for 2-3 minutes each side, or until golden and crisp. Remove from the heat, slice into batons and allow to cool.

Place the sourdough bread and oil into a small food processor and blitz into crumbs. Place the breadcrumbs into the bacon fat and cook, stirring for 4-5 minutes, or until golden and crisp. Season with a pinch of sea salt and take off the heat and set aside to cool.

Whisk together all the dressing ingredients until smooth and taste for balance.

In a large bowl combine the apple, celeriac, celery, kale and Parmesan cheese. Pour the dressing over the salad and toss well to lightly coat.

Place the salad into serving bowls and top with the bacon and scatter over the crispy breadcrumbs.

Cut apple & celeriac can easily oxidize, so place it into a bowl of cold water with a squeeze of lemon in it once prepared to stop it going brown!

Recipe by Courtney Roulston

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Mango Pudding, Lime Tapioca and Roast Coconut Ice Cream

Mango Pudding, Lime Tapioca and Roast Coconut Ice Cream

Ingredient

Coconut sorbet to serve

Mango Pudding
500g pure cream
4 McKenzies gelatine sheets
Pinch sea salt flakes
4 kaffir lime leaves
400g mango puree
100g palm sugar, roughly chopped

Lime Tapioca
250g small tapioca pearls
250ml simple syrup
250ml lime juice, plus finely grated zest to serve

Method

Mango Pudding:
In a heavy-based pot add the cream, mango puree, salt, crushed palm sugar and lime leaves to come to scald and sugar is dissolved. Allow to steep for 10min.

Bloom the gelatine then add to the mixture.

Strain mixture and allow to cool slightly in an ice bath.

Portion mixture into serving bowls and set in the refrigerator.

Lime Tapioca:
Combine the lime juice and simple syrup then set aside for later. Fill a large saucepan with at least 5 litres of water and bring to the boil. Add the tapioca pearls and let cook stirring occasionally for 10 to 15 min or until the tapioca becomes completely translucent.

Strain the tapioca then add half the lime syrup and allow to cool, reserve the rest of the syrup for losing up the tapioca when serving to allow the tapioca to be loosely spooned onto the pudding.

Serve with coconut sorbet, lime tapioca and lime zest

Recipe by Lynton Tapp

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Cardamom and Cinnamon Spiced Pear Cake

Cardamom and Cinnamon Spiced Pear Cake

Ingredient

250g caster sugar
250g butter
250g almond meal
4 eggs
4 pears
6 cardamom pod
1/2tbs ground cinnamon
4tbs brown sugar
Serve with double cream

Method

Crack the cardamom pods and remove the seeds. Discard the skin.

Crush the seeds in a mortar and pestle until they’re a fine powder. Add the cardamom powder to the cinnamon and brown sugar and mix well. Peel and halve and quarter the pears. For there, remove the core and cut each quarter into half again.

Toss the pears through the spiced sugar to that they’re well coated. Set aside.

Preheat your oven to 180 degrees.

Cream the butter and sugar in a stand-up mixer. Once pale and fluffy, add the eggs to the mixture one by one until each egg is incorporated.

Remove the mixer bowl from the mixer and fold in the almond meal. Line a small baking tray with baking paper and grease with butter.

Arrange the pears in a single layer on the bottom of the tray.

Pour over the cake batter, foil the top of the tray and bake in the oven at 180 degrees for 45 minutes to 1 hour.

The cake is ready when it’s firm to touch and a skewer can be inserted and comes out clean.

Recipe by Andy Allen

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Mussels In Chipotle Tomato Sugo With Coriander Salsa Verde

Mussels In Chipotle Tomato Sugo With Coriander Salsa Verde

Ingredient

1kg mussels, de-bearded
300g tomato sugo
1/2 can chipotle chillies in adobo sauce
Juice of 1 lime
Coriander leaves to garnish

Coriander Salsa Verde
1 bunch coriander, washed
Juice of 1 lime
1/2 garlic clove peeled
1/4 red onion, finely diced
1tbs pickled jalapeños
2tbs Red Island extra virgin olive oil
salt and pepper to taste

Method

In a large pan, heat up the tomato sugo until it starts to simmer. While the sugo is coming up to a simmer, finely chop the chipotle chillies and add them into the sugo.

Once the mixture is simmering, pour in the mussels and place a lid on the pan. Once the mussels have opened, take the lid off the pan, give a good squeeze of lime juice and garnish with a few coriander leaves.

Coriander Salsa Verde:
For the coriander salsa, place the bunch of coriander, lime juice, garlic clove, pickled jalapeños, extra virgin olive oil and salt and pepper into a small blender. Place the mix into a small bowl and stir through the diced red onion.

Recipe by Andy Allen

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Duck Ragu With Pappardelle Orange Gremolata

Duck Ragu Pappardelle With Orange Gremolata

Ingredient

6 Luv-a-Duck Duck legs
1 large onion, diced
2 garlic cloves
1 carrot, grated
1 celery stick, diced
2 star anise
1 cinnamon quill
2 bay leaves
1 tin tomato
1 pack Cucina Matese Egg Pappardelle
100g Panko bread crumbs
1 garlic clove, grated
½ bunch parsley, chopped
1 orange, zest
Red Island Olive oil
Sea salt
Parmesan for garnish

Method

In a large sauce over a medium heat brown off the duck thighs. Once browned add the onion and cook for a minute. Add the garlic, carrot and celery with a pinch of salt, cook for a further minute. Add the star anise, cinnamon, bay and tomato. Fill the tomato tin with water and add to the pot. Bring to the boil, cover with a lid and place into a 160c over to cook for 1.5hrs.

Once cooked allow the mixture to cool. Remove the legs and flake the meat off the bones, add back into the tomato mixture. Bring to the simmer, taste and adjust the seasoning if needed.

In a large pot of rapidly boiling water add a large pinch of salt and the pappardelle. Cook following the back of pack timings.

In a frypan add a drizzle of olive oil, garlic and bread crumbs, toast until the colour is golden and crispy. Remove from the heat, add the parsley and orange zest. Toss through until evenly combined.

Once the pasta is cooked, drain and add to the duck ragu, gently turn through to coat.

Serve topped with the gremolata and grated parmesan.

Recipe by Michael Weldon

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Guacamole with Homemade Corn Chips

Guacamole with Homemade Corn Chips

Ingredient

2 Avocado, pits removed and flesh scoped from skin
2 garlic cloves, minced
1 lime, juice
½ red onion, diced finely
1 tomato, finely diced
½ bunch Coriander, stem sliced thinly
8 corn tortilla, cut into 6
1tsp smoked paprika
Sea salt
Oil for frying

Method

Heat a pot of oil to 180deg c. fry the tortillas until crisp. Place on paper towel to drain. Season with smoked paprika and sea salt.

In a large bowl add the avocado, garlic and lime. Mash together with a whisk until soft and mostly smooth. Add the onion, tomato and coriander stem, fold through to combine.

Serve in a large platter garnished with coriander leaf.

Recipe by Michael Weldon

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Caulini with Pickled Grapes and Hazelnuts

Caulini with Pickled Grapes and Hazelnuts

Ingredient

400g caulini
1 bunch red grapes
100g pistachios
1 shallot, peeled and thinly sliced
1 bunch of fresh mint, leaves picked
Zaatar, to garnish

Dressing:
200ml Red Island olive oil
100ml red wine vinegar
2 tbs honey
2 tbs Dijon mustard
Salt and pepper

Method

Preheat a BBQ grill plate.

Meanwhile, separate the caulini into large florets. Give it a good drizzle with olive oil and a hefty sprinkle of sea salt and place it on the grill plate for 6 minutes, turning to char all sides evenly.

Add the bunch of grapes on the stalk onto the grill plate and cook for 8-10 minutes, turning until charred on most sides. Remove the grapes from the BBQ and when cool enough to handle, cut the grapes in half.

Dressing:
To make the dressing, whisk together the red wine vinegar, honey, mustard and salt and pepper. Slowly drizzle in the vegetable oil and continue to whisk away until everything is emulsified together.

Okay, assembling the salad. Throw your caulini, sliced shallot, mint leaves, half a handful of pistachios and halved grapes into a large mixing bowl. Splash in a couple of tablespoons of the dressing and season the mix with salt and pepper. Gently mix the salad, place it into a bowl and give it a light dusting with zaatar to finish.

Recipe by Andy Allen

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Roast Pumpkin With Spiced Yoghurt Glaze And Chickpea Crumble

Roast Pumpkin With Spiced Yoghurt Glaze And Chickpea Crumble

Ingredient

½ large sized Jap pumpkin, skin on  (around 6 thick wedges)
4 tablespoons Red Island extra virgin olive oil
Sea salt to taste
1 tablespoon pomegranate molasses to serve
¼ bunch coriander leaves to serve
1 French shallot, sliced into thin rounds
Cracked black pepper to serve

Spiced Yoghurt:
2 cups Natural Jalna Yoghurt
1 teaspoon whole cumin seeds
¼ teaspoon ground cinnamon

Chickpea Crumble:
1 x 400g can Coles chickpeas, drained, roughly chopped
2 tablespoons sesame seeds
2 tablespoons sunflower seeds
2 tablespoons Pepita seeds

Method

Preheat the oven to 180 degrees C. Place the pumpkin wedges onto a lined oven tray and drizzle with 2 tablespoons of the oil and a pinch of sea salt flakes.

Roast the pumpkin for 40 minutes, or until tender, but still holding shape. Allow the pumpkin to cool at room temperature.

Meanwhile, place the chopped chickpeas onto a separate lined tray and drizzle with remaining oil and season with sea salt. Roast the chickpeas for 30 minutes, stirring occasionally, or until crunchy. Place the sesame seeds, sunflower seeds & Pepita seeds into the oven with the chickpeas for 5 minutes, or until toasted.

Dry roast the cumin seeds and crush in a mortar and pestle. Whisk the cumin and cinnamon through the yoghurt in a bowl.

To serve, once pumpkin wedges have cooled on the tray, glaze with the spiced yoghurt. Scatter the cooled crumble over the yoghurt, drizzle with pomegranate molasses, coriander sprigs, shallot rounds and black pepper.

Recipe by Courtney Roulston

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