Pumpkin Wattleseed Scones with Homemade Butter

Pumpkin Wattleseed Scones with Homemade Butter

Recipe By Courtney Roulston

Ingredients

• 1 heaped cup roast, mashed jap pumpkin

• 3 cups self raising flour, plus extra for dusting

• 1 tsp wattleseed

• 200g bulla sour cream

• 100ml lemonade

• sea salt to taste

• 2 tbsp milk for brushing

• butter

• 500ml Bulla thickened cream, chilled

• large jug of ice water

Method

• Pre heat the oven to 180 degrees.

• Sift the flour into a large mixing bowl, stir through a pinch of sea salt and the wattleseed and make a well in the centre. Whisk the sour cream and pumpkin puree to loosen slightly and add into the flour along with the lemonade.

• Using a butter knife, gently fold the scone mixture until it forms a rough dough. Tip out onto a lightly floured board and bring the mixture together. Roll the scone dough out into a rough rectangle about 6cm thick.

• Cut the scones into 12 squares and place onto a lightly floured baking tray.

• Brush with milk then bake for 15-20 minutes, or until golden and cooked through.

• To make the butter, Place the cold cream into the bowl of an electric mixer with the whisk attachment on. Slowly whisk the cream, then turn up the speed and mix for 5-6 minutes, or until the cream starts to form a loose butter. Pour off the buttermilk and place the butter mixture into a bowl. Pour over some of the iced water and press out the liquid from the butter, pressing with a spatula. Repeat the chilled water process until the iced water runs clear. Season with sea salt and place into a container. Serve the fresh butter with warm scones.

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Broadbean and Pea Salad with Miso Dressing

Broadbean and Pea Salad with Miso Dressing

Recipe By Michael Weldon

Ingredients

• 15o peas shelled/ frozen peas

• 150g broad beans shelled

• 150g snow peas, clicked into thin strips

• 150g green beans

• 150g sugar snaps

• 2 spring onions, sliced thinly

• ¼ bunch parsley

miso dressing

• 2tbs miso paste

• 2tbs sesame oil

• 1tbs dijon mustard

• 1tbs apple cider vinegar

• sea salt

Method

• Heat a pot of boiling. Drip the veggies into the pan and blanch for 30 seconds. Do this process with until all the green veg is have been blanched.

• In a bowl combine the dressing ingredients blend until mixed evenly.

• Combine the green veggies in a bowl and dress with olive oil and a pinch of salt. Spread the dressing over the base of the dish. Top with the green herbs.

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Smitten Apple Salad

Smitten Apple Salad

Recipe By Michael Weldon

Ingredients

• 3 Smitten apple, sliced thinly

• 2 celery sticks, sliced thinly plus celery leaves

• 1 red onion, cut into 8ths

• 1 radicchio, cut into 8ths

• ½ cup walnuts

• Squeaky Gate extra virgin olive oil

• sea salt

• 1/2cup Jalna greek yoghurt

• 2tbs apple cider vinegar

• 1tbs honey

• 1/2tsp black pepper

Method

• Heat a BBQ or Griddle until it smokes. Drizzle the red onion and radicchio with extra virgin olive oil and a pinch of salt. Place on the grill and cook until charred on both cut sides.

• in a bowl mix the yoghurt, vinegar, honey, black pepper and a pinch of salt. Mix until smooth.

• In a large bowl combine all the remaining salad ingredients and the dressing. Mix to coat the ingredients with the dressing.

• Serve on a large platter topped with extra walnuts and some celery leaves.

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Corn Salsa

Corn Salsa

Recipe Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 1 green capsicum

• 1 red capsicum

• 4 corn cobs

• 2 spring onions

• 1 tsp cumin seeds

• ½ tsp coriander powder

• tbsp Squeaky Gate extra virgin olive oil

• salt

• pepper

• handful fresh coriander

Method

• Slice the 2 capsicums finely.

• Carefully slice the corn kernels from the cob.

• Slice the spring onions into long lengths.

• Dry-fry the cumin and coriander seeds for 1 minute, then add the oil.

• Add the onion and capsicum and fry for 5 minutes.

• Add and stir through the corn kernels, cover with the lid and cook for5–7 minutes. Then take off the heat and leave, covered, to steam fora few minutes.

• Taste for seasoning, adding salt and pepper if necessary.

• Tear up the coriander and sprinkle over the dip before serving.

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Broccoli Salad with Avo Dressing

Broccoli Salad with Avo Dressing

Recipe Sarah Todd

Ingredients

• 1 cup buckwheat seeds, soaked in cold water 30 mins

• 2 heads broccoli, cut into small florets

• ¼ cup pine nuts

• ½ cup chopped pecans

• ¼ cup raisins

• 50 g feta, crumbled

pickled onion

• ¼ cup red wine vinegar

• ½ red onion, thinly sliced

avocado chilli lime dressing

• 1 medium ripe avocado, pitted and peeled

• 1 lemon, juiced

  1 lime, juiced

• 1 tbsp red wine vinegar

• 1 tbsp honey

• ½ fresh green chilli, chopped

• ½ cup basil leaves

• sea salt and freshly ground black pepper

Method

• Drain buckwheat and place in a saucepan, then cover with water and boil for 10 minutes. Place a metal steamer and steam broccoli for 5 minutes or until just tender but still with crunch. Cool immediately with cold water. Drain and set aside. Leave the buckwheat to cool in the pan.

• For the pickled onion, in a small bowl, pour the red wine vinegar over the sliced onions and set aside for 10 mins or until ready to use.

• Roast the pine nuts until slightly golden (5 minutes). In a large salad bowl, place buckwheat, broccoli, pecans and raisins and mix through. Strain the onions and set the red vinegar aside. Add the pickled onion to the large salad bowl and stir.

• For the dressing, place all ingredients in a mixer and blend until smooth and add to salad and stir well. Add the feta and pine nuts and lightly toss, then season to taste and serve.

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Lamb Shish Kebab with Green Tahini

Lamb Shish Kebab with Green Tahini

Recipe Courtney Roulston

Ingredients

• 2 x 250g Coles lamb backstraps, trimmed

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ teaspoon ground cinnamon

• zest and juice of 1 lemon, divided

• 3 tbsp Squeaky Gate extra virgin olive oil

• sea salt and black pepper to taste

green tahini

• 1/3 cup tahini paste

• 1/3 cup water

• 1 tbsp maple syrup

• 1 small clove garlic, peeled

• ½ cup fresh coriander

• ½ cup flat leaf parsley

sumac onions

• 1 white onion, sliced into thin wedges

• 1 tsp ground sumac

• ½ cup loose packed flat leaf parsley

• 8 bamboo skewers soaked in water or large metal skewers

Method

• Slice the lamb into thin strips around 0.5cm thick and place into a bowl. Add the cumin, coriander, cinnamon, lemon zest, 2 tablespoons of oil and a pinch of salt and pepper. Mix the lamb in the marinade and set aside to marinate for 2 hours.

• Place all the green tahini ingredients plus the lemon juice into a high-speed blender an blitz until bright green and smooth.

• Place the onions into a bowl with the sumac, a pinch of sea salt, parsley and the remaining oil. Toss to coat and set aside.

• Pre heat a BBQ grill to a medium/high heat. Thread the lamb onto the skewers and grill for 2-3 minutes each side, turning occasionally to cook on all sides.

• To serve, spoon some of the green tahini onto a serving plate and top with the lamb skewers and scatter over the sumac onions.

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Brussel Sprouts with Seared Beef

Brussel Sprouts with Seared Beef

Recipe Sarah Todd

Ingredients

• oil, for frying

• 400 g brussels sprouts, dried, halved, and trimmed

• flaky sea salt

• 250 g sirloin steak

cider vinaigrette

• 1/4 cup Squeaky Gate extra virgin olive oil

• 2 tbsp apple cider vinegar

• 1 tbsp honey

• 1 tsp curry powder

• 1 medium shallot, fine brunoise

• 1 tbsp fresh thyme leaves, finely chopped

• 1 tsp orange zest

• salt and black pepper

• 1/4 cup raw hazelnuts, toasted

• ½ tsp chilli flakes, crushed

Method

• Crumble the bacon into fine crumbs using your fingers or pulse in a food processor. Toss with a pinch of red chilli flakes.

• Meanwhile, fry the sprouts. In a fry pan, heat 2cm of oil over medium-high. When the oil shimmers, carefully add 1/3 of the brussels sprouts. Cook, turning occasionally, until crisp and golden brown, 2 to 3 minutes. Transfer to a paper towel-lined plate. Sprinkle with sea salt. Repeat with the remaining sprouts.

• To make the vinaigrette, combine all ingredients in a glass jar and whisk or shake to combine. Season to taste with salt and pepper.

• Season steak and sear in a piping hot grill, allow to rest and thinly slice to serve.

• To serve, arrange the sprouts on a serving plate and lightly toss with the vinaigrette. Top with steak, pomegranate and dollop of yoghurt

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Cherry Pies

Cherry Pies

Recipe Michael Weldon

Ingredients

• 400g cherries, pits removed and chopped

• 2 apples peeled and diced

• 50g butter

• 1/4 cup brown sugar

• 1tbs cider vinegar

• 1/4 cup raisins

• pinch of salt

• 2 sheets butter puff pastry, cut in half lengthways

• 2 egg yolks, whisked

• Raco saucepan

Method

• Heat a saucepan over a medium heat. Add the butter, once melted add the cherries, apple and brown sugar, cook until the apple begins to soften. Add the vinegar, raisins, rosemary and a pinch of salt, cook until the mixture thickens. Remove from the pot and cool completely.

• Lay the pastry out and top each piece with ¼ of the filling. Placing the filling down the centre of the pastry. Fold over the pastry to form a rectangle shape. Crimp the edges of the pastry with a fork. Repeat the process with all 4 pieces of pastry.

• Heat an oven to 180deg C. Brush the pies with the egg yolk and back for 20-25 minutes until the pastry is puffed and golden.

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Carrot and Beetroot Salad

Carrot and Beetroot Salad

Recipe Courtney Roulston

Ingredients

• 500g baby carrots, sliced in quarters lengthways

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 tsp ground cumin

• sea salt to taste

• 1 bunch curly kale, washed, leaves stripped, roughly chopped

• 2 cups purple cabbage, finely shredded

• 3 fresh raw beetroot, washed, shredded

• 4 red radish, sliced into thin rings (on a mandolin in iced water)

• 1/4 cup roast almonds, roughly chopped

golden turmeric dressing

• 3 soft medjool dates, pitted, soaked in boiling water for 10 minutes

• 1/2 cup tahini paste

• 1/3 cup apple cider vinegar

• 1/2 tsp ground turmeric

• 3-4 tbsp water

Method

• Heat a flat BBQ plate over a medium heat. Toss the carrots in oil, sea salt and ground cumin. Place the carrots onto the grill and cook for 15 minutes, turning occasionally and adding a dash of water every so often to help them cook through.

• Place all the golden turmeric dressing ingredients into the jug of a stick blender, season and blitz until smooth and bright yellow, adding a little extra water if the mixture needs loosening.

• Place the kale into a large bowl and using clean hands massage in the salt and a little oil to soften the leaves. Toss through the red cabbage and place the mixture onto the base of a serving platter.

• Once the carrots are cooked, place the carrots on top of the kale mixture along with the raw beetroot and radishes. Drizzle over the golden turmeric dressing and scatter with almonds.

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Leek and Cauliflower Pakora

Leek and Cauliflower Pakora

Recipe Sarah Todd

Ingredients

• ½ cauliflower, cut into florets (2 cups), par steamed or boiled

• ½ leek, finely sliced (1 cup)

• 1 cup chickpea flour

• 1 tsp cayenne

• 2 tsp garam masala

• 1 tsp salt

• ½ tsp turmeric

• 1 green chilli, finely chopped (optional)

• pinch asafoetida

• oil for shallow frying

• Raco wok for frying

to serve

• cucumber finely sliced and pickled

• smashed edamame

• dollop Jalna greek yoghurt

• coriander chutney

Method

• In a bowl add all ingredients except cauliflower and leek and make a batter which is honey consistency. Pat cauliflower with paper towel and now make small 5cm pakoras by dunking vegetables into the batter and frying. Fry until golden brown and place on paper towel.

• Serve with pickled cucumbers, coriander chutney, edamame, and a dollop of Jalna yoghurt.

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Spicy Cumin Lamb Skewers

Spicy Cumin Lamb Skewers

Recipe Michael Weldon

Ingredients

• 1 boneless lamb leg, meat cut into 3cm cubes

• 2tbs cumin

• 1tbs sichuan pepper

• 1tbs fennel seeds

• 1sp chilli flakes

• 1tsp garlic powder

• 1tsp salt

• Squeaky Gate extra virgin olive oil

• 1 lemon

• 12 wooden skewers soaked in water for 30mins

Method

• In a frypan toast off the cumin Sichuan pepper and fennel seeds until fragrant. Add to a mortar and pestle along with the chilli, garlic and salt, pound into a powder.

• Add the lamb to a bowl and sprinkle over enough spicy cumin seasoning to coat the lamb, mix till evenly coated. Thread the lamb onto the skewers.

• Heat a BBQ or Griddle until smoking. Brush the skewers with a little oil and add to the grill. Cook until charred on the outside and still slightly pink in the centre.

  Serve with a lemon wedge on the side and a sprinkle of extra seasoning.

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Prawn Fried Rice

Prawn Fried Rice

Recipe Courtney Roulston

Ingredients

• 2 tbsp Squeaky Gate extra virgin olive oil

• ½ red onion, sliced

• 1 cup kimchi, squeezed, juice reserved (from chilled section for fresh kimchi)

• 1 tbsp gochujang paste (In the international isle)

• 500g raw/green medium sized australian prawns, peeled (weight without shell)

• 2 tsp sesame oil

• 2 x 250g Coles microwave white rice pouches (pre cooked)

• 4 free range eggs, fried

• 1 tbsp white sesame seeds, toasted

• ½ nori seaweed sheet, cut into thin matchsticks

• 2 tbsp chives, finely sliced

quick pickles

• 1/2 cup rice wine vinegar

• 1 tbsp honey

• ½ tsp sea salt flakes

• 6 baby cucumbers, sliced into quarters lengthwise

• 6 red radish, thinly sliced into rings

Method

• To make the pickled vegetables, Place the vinegar, honey, salt and 1/2 cup water in a small saucepan, bring up to a simmer and take off the heat. Pour the mixture over prepared vegetables and set aside to pickle.

• Heat the extra virgin olive oil in a wok over a high heat. Add the onion and cook for 1 minute before adding in the kimchi and gochujang paste. Cook, stirring for 2 minutes, or until fragrant, then add in the rice and toss for 3 minutes to warm through. Push the rice to the outside of the wok, leaving a hole in the middle of the wok exposed.

• Pour the sesame oil into the middle of the wok and add the prawns. Cook for 2 minutes, tossing to evenly cook the prawns through.

• Fry the eggs in a separate pan for 3 minutes, or until crispy.

• Divide the rice mixture into serving bowls and top with fried egg, pickled vegetables, sesame seeds, chives and seaweed.

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Sri Lankan Beef Curry

Sri Lankan Beef Curry

Recipe Dani Venn

Ingredients

spice powder

• 1 tbsp coriander seed

• 2 tsp cumin seed

• 2 tsp fennel seed

• ½ tsp black peppercorns

• 2 dried red chillies

• 1 cinnamon stick or ½ tsp ground cinnamon

• 1 sprig curry leaves

beef cheeks

• 2 tbsp full flavoured / unrefined coconut oil

• 800g diced beef (chuck, gravy or 3 whole beef cheeks)

• 1 brown onion, skin removed, quartered

• 4 garlic cloves, whole

• 5cm knob ginger

• 1 pandan leaf, tied into a knot

• 1 stick lemongrass, outer skin removed, chopped and bruised

• 2 long red chillies, diced

• 2 sprigs curry leaves

• 400mls coconut cream or milk

• 400mls water or coconut water

• 2 tbsp full flavoured / unrefined coconut oil

• 1 onion, finely diced

• 2 garlic cloves, finely diced

• 4cm peeled ginger, diced

• 1 red chilli, diced

• 2 sprigs fresh curry leaves

• 1 tsp dried chilli flakes

• ½ tsp fenugreek seeds

• ½ tsp brown or yellow mustard seeds

• 1 tsp whole cumin seeds

• 400mls coconut milk

• 1 stick lemongrass

• ½ tsp ground turmeric

• ½ tsp ground paprika

• 1 pandan leaf, tied into a knot

• 1 tbsp tamarind paste

• 1 tbsp pure maple syrup or sri lankan treacle

• 2 tsp salt flakes, to seaso

• 1 lime, juice only to finish

• 1/2 cup fresh coriander leaves, garnish

Method

• To make your spice powder, place all spices including coriander, cumin, fennel seeds, black peppercorns, dried chillies, cinnamon stick and curry leaves into a frypan over low heat and toast, swirling pan occasionally, for about 5 minutes until spices are fragrant and roasted. Allow to cool then grind to a fine powder using a spice grinder or mortar and pestle.

• Using a pressure cooker, turn on heat to high, add coconut oil and sear beef on each side until lightly caramelised and brown. Remove beef from cooker. Add onion, garlic, ginger, chillies and curry leaves and cook for a few minutes, stirring occasionally then return beef cheeks back to the cooker with pandan leaf, lemongrass coconut cream and water. Place lid on and cook beef for 1 hour if using diced beef or 1.5 hours in the pressure cooker if using beef cheeks. Alternatively you can cook on a stove top simmering for approx. 3 – 4 hours or a slow cooker for 6 – 8 hours.

• To make your curry sauce, use a large frypan, add coconut oil when melted sauté onions for five minutes then add garlic and ginger and cook for a further 3 minutes, add curry leaves and spices including dried chilli flakes, fenugreek, mustard seeds, cumin and fresh chilli, add a little more coconut oil if too dry. Add coconut milk, then add lemongrass, pandan leaves, stir through turmeric and paprika for colour. Cook for 15 – 20 minutes, then stir through tamarind and maple or treacle, season with salt and taste. Adjust seasonings if needed. Sauce can be pre-made and heated to serve.

• When beef cheeks have cooked through, meat should be almost falling apart. Remove from liquid and pull apart meat with a fork. Add meat into curry sauce. Finish with a squeeze of fresh lime juice and chopped coriander, serve with rice, sambols and roti.

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Chilli Cherry Tomato Fried Fish

Chilli Cherry Tomato Fried Fish

Recipe Michael Weldon

Ingredients

• 2 ocean farmed barramundi tail pieces, skin scored

• 1 shallot, sliced thinly

• 1 thumb sized piece of ginger, cut into match sticks

• 2 garlic cloves slice thinly

• 2 birdseye chillies, sliced thinly

• 2 punnets of cherry tomatoes

• 1tbs brown sugar

• 1tbs fish sauce

• 1 lime

• ½ bunch coriander, picked

• ½ bunch vietnamese mint, picked

• fried shallots

• Squeaky Gate extra virgin olive oil

• steamed rice for serving

• Raco saucepan

• Raco frypan

Method

• In a saucepan over a medium high heat add a drizzle of olive oil. Once hot add the shallots, ginger garlic and chilli, cook until it lightly browns. Add the cherry tomatoes and brown sugar, cook until they begin to pop and release their liquid. Add ½ cup of water and turn the heat down to a gently simmer.

• In a frypan over a medium high heat add a cm layer of oil. Once hot add the fish skin side down into the pan. Cook until the fish is golden, crispy and changed colour halfway up the fish, flip and cook until the fish is just done.

• Add the fish sauce to the tomato sauce and cook for a further minute. Then remove from the heat and add the juice of half a lime.

• Serve the fish topped with the tomato sauce, the herbs, fried shallots and the extra lime. Finish with a side of steamed rice.

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Grilled Broccolini with Cashew Hollandaise

Grilled Broccolini with Cashew Hollandaise

Recipe Courtney Roulston

Ingredients

• 4 bunches broccolini, trimmed

• 2 tbsp Squeaky Gate extra virgin olive oil

• sea salt an pepper to taste

• 1 long red chilli, chopped

• 2 tbsp fresh chervil to garnish (can be chives)

vegan hollandaise

• 1 cup raw cashews, soaked in boiling water for 1 hour

• juice and zest of 1 lemon

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 heaped tsp dijon mustard

• 1 tsp maple syrup

• ½ tsp ground turmeric

Method

• Place the cashews, along with ½ cup of water into a high speed blender. Add in the lemon zest, lemon juice, oil, mustard, maple, turmeric and a pinch of sea salt.

• Blitz until smooth and creamy, adding a little warm extra water if the mixture needs loosening. Set aside at room temperature.

• Heat a BBQ plate or large non-stick frying pan over a high heat.

• Drizzle the extra virgin olive oil over the broccolini and season with sea salt. Grill, turning occasionally for 3-4 minutes, or until just tender and slightly charred.

• Remove from the grill and place onto a serving platter. Allow the broccolini to cool slightly before drizzling over the vegan hollandaise. Garnish with red chilli, chervil or chives. Can be serve hot or at room temperature.

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Grilled King Prawns with Mango Salsa

Grilled King Prawns with Mango Salsa

Recipe By Sarah Todd

Ingredients

• 18 whole king prawns, butterflied

• 2 long red chilli, diced

• 1 whole head of garlic, diced

• 200ml Squeaky Gate extra virgin olive oil

• 2 lemons, 1 to serve and one to squeeze over prawns

• mango salsa

• 250 g cherry tomatoes, quartered

• 3 mangoes, peeled and diced

• 1 small red onion, finely sliced

• 1/2 cup spring onions, finely slice on the angle

• 1 long green chilli, deseeded and finely chopped

• 2 tbsp lime juice

Method

• Using a sharp knife or scissors, cut the prawn open lengthways from the head to just above the tail ¾ of the way through the prawn and shell. Prawns must be cut whilst remaining in their shells. Devein and give the prawns a quick wash.

• Place garlic, chili and extra virgin olive oil in a large pan and marinate the prawns thoroughly. Best marinated for an hour before grilling. Once ready to grill, season with salt and cracked pepper and preheat the grill pan to a medium heat. Place flesh side down and cook for 2 minutes, basting as necessary and flip and finish cooking for another two minutes. Squeeze a generous amount of lemon before serving.

• Stir together all ingredients for the salsa and serve on a platter with the prawns.

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Carrot Hummus with Olive Oil Crisp Bread

Carrot Hummus with Olive Oil Crisp Bread

Recipe By Courtney Roulston

Ingredients

• 1kg bag carrots, roughly chopped

• ½ cup Squeaky Gate extra virgin olive oil

• 2 tsp ground cumin

• sea salt to taste

• 1 x 400g can chickpeas, drained

• 2 tbsp tahini paste

• 1 large clove garlic, peeled

• 3 tbsp lemon juice

• 1 tsp ground sumac to garnish

• ¼ cup round mint leaves, picked to garnish

• extra virgin olive oil crispbreads:

• 250g plain flour

• 1 tsp bi-carb soda

• sea salt to taste

• 75ml Squeaky Gate extra virgin olive oil, plus extra for brushing

• ½ cup water

• 2 tbsp white sesame seeds

Method

• Pre heat the oven to 180 degrees C. Toss the carrots in 25ml of the extra virgin olive oil, ground cumin and a pinch of sea salt. Place the carrots onto an oven tray with ½ cup water. Place in the oven and roast for 40 minutes, or until soft and cooked through.

• Stir together the flour, bi-carb soda and salt in a bowl and make a well in the centre. Pour in the extra virgin olive oil and water gradually as you stir with a wooden spoon until a dough forms. Tip out onto a lightly floured bench and knead 5 or 6 times to bring together, but don't overwork it. Divide the dough into 3-4 pieces and using a rolling pin, roll out into a rustic oval shape, about 1-2mm thick. Repeat with the remaining dough and place onto a large lined oven tray. Brush with a little extra virgin olive oil and sprinkle over sesame seeds. Bake for 10-12 minutes, or until golden and crisp.

• To make the hummus, place the roast carrots, chickpeas, tahini, garlic, lemon and a pinch of salt into a blender. Blitz until smooth and vibrant orange, adding a little more extra virgin olive oil or water if the mixture needs loosening.

• Spoon the hummus into a serving bowl and garnish with a drizzle of extra virgin olive oil, ground sumac and mint leaves. Serve the hummus with crispbreads on the side.

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The Orchard Sausage and Smitten Apple Salad

The Orchard Sausage and Smitten Apple Salad

Recipe By Michael Weldon

Ingredients

• 1 pack pork sausages

• 1 red onion, cut into 8ths

• 1 head of fennel cut into 8ths

• 1 garlic cloves, sliced thinly

• 2 apples, peeled, cored and cut into 8ths

• 1/4 green cabbage, cut into chunks

• 1tsp fennel seeds

• 1/4 tsp chilli flakes

• 1 garlic clove, sliced

• 4 thyme sprigs

• 1/2cup olive oil

• 1/4cup apple juice

• 1 tsp english mustard

• sea salt

Method

• Place the sausages onto a hot bbq and cook until charred and cooked through. Drizzle the cabbage, fennel and red onion with extra virgin olive oil, add to the bbq and cook until charred. Drizzle the apples with extra virgin olive oil and add to the bbq, grill until charred.

• In a mortar and pestle add the fennel seeds, chilli flakes and a pinch of salt, pound until the ingredients have broken down. Add the garlic, thyme and extra virgin olive oil, mix together. Add the apple juice and mustard, mix the dressing together.

• To serve start with cabbage on the base, add the fennel, apple, sausages cut in have diagonally, Onion and the. Top with the dressing.

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Caramelised Banana Pancakes with Toasted Macadamias

Caramelised Banana Pancakes with Toasted Macadamias

Recipe Sarah Todd

Ingredients

• 1 egg, room temperature

• 1 cup whole milk, room temperature

• 1 cup all purpose flour

• 1⁄2 tsp salt

• 2 tsp baking powder

• 1 tbsp caster sugar

• 1 1⁄2 tbsp butter, melted

• 1 ripe bananas, peeled, split in half, lengthwise

• 1 tbsp butter, divided

• 1 tbsp light brown sugar

• 1 cup Jalna honey yoghurt

• 1⁄2 cup macadamia nuts, toasted

Method

• Whisk the egg and milk together in a medium bowl. Stir the flour, salt, baking powder, and sugar together in a large bowl. Slowly mix the eggs and milk into the flour mixture, and then fold in the melted butter until well-combined.

• Place skillet on bbq at medium high heat and add 1 tablespoon butter and one tablespoon of brown sugar and stir the butter and sugar to combine as it begins to caramelise. Place banana halves, cut side down. Slowly ladle all the batter into the skillet. Bake for 4-6 minutes covered, until the pancake batter springs back when pressed with a finger and a knife inserted in the center comes out clean. Flip if possible to showcase that stunning caramelised banana and serve with yoghurt and macadamia.

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Grilled Stonefruit with Almond and Maple Yoghurt

Grilled Stonefruit with Almond and Maple Yoghurt

Recipe Michael Weldon

Ingredients

• 2 cups Jalna sweet and creamy greek yoghurt, hung to thicken

• ½ cup chopped almonds, plus extra to garnish

• 2tbs maple syrup

• 1tbs dried cranberries, chopped

• 2 yellow peaches, halved stone removed

• 2 white peaches, halved stone removed

• 3 nectarines, halved stone removed

• 2tbs caster sugar

• Squeaky Gate extra virgin olive oil

Method

• Place the yoghurt into a sieve over a bowl lined with cheese cloth. Leave in the fridge to hang for a minimum of 3 hours. This will thicken the yoghurt.

• Drizzle the fruit with extra virgin olive oil and sprinkle with sugar, mix together. Place the fruit onto the grill and cook until charred and softened. Once cooked allow to cool slightly then cut into chunks.

• Combine the yoghurt, almonds, maple and cranberries on a bowl, mix together.

• Serve the grilled fruit in a bowl then top with the almond and maple yoghurt. Sprinkle over extra almonds to finish.

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