Spicy Green Chicken & Zucchini Meatballs

Spicy Green Chicken & Zucchini Meatballs

Recipe By Courtney Roulston

Ingredients

• 500 g Coles chicken mince 

• 1 medium zucchini, grated 

• ½ cup breadcrumbs (panko or blitzed from day old sourdough) 

• sea salt and black pepper to taste 

• 2 tsp ground cumin 

• 2 tsp ground coriander 

• 2 tsp garam masala 

• 4 tbs Coles coconut oil

• 1 ½ brown onion, finely diced 

• 1 tbs fresh ginger, grated 

• 2 long green chilli, sliced, divided  

• 4 cloves garlic, minced 

• 2 large tomatoes

• 4 bunches English spinach (you need lots for this recipe - 10 cups tightly packed) 

• 1 lemon 

• 1/3 cup cream 

• ½ cup Jalna Greek yoghurt to serve 

• ¼ cup flaked almonds, toasted 

  Optional: serve with steamed basmati rice or naan bread

Method

• To make the meatballs, place the chicken mince into a mixing bowl. Add in the zucchini, breadcrumbs, salt, 1 tsp each of the cumin, coriander, and garam masala. Mix well then roll into meatballs around 2 tbs in size. 

• Heat 1 tbs of coconut oil in a large high-sided frying pan. Cook the meatballs for 2-3 minutes each side until they are browned all over. Remove from the pan and set aside on a tray.

• Place the same pan back onto a medium heat. Add in the remaining coconut oil and fry off the onions for 2 minutes. Add in the ginger, half the chilli and garlic. Cook for 2 minutes then add in the remaining cumin, coriander and garam masala. Toast the spices until they are fragrant, then deglaze the pan with tomato pulp, scrapping the bottom of the pan with a wooden spoon.

• Add in ½ cup water and then add the spinach into the pan one handful at a time, stirring in between additions until all the spinach is wilted. Season with salt and pepper then cook for 5-6 minutes. Use a stick blender to blitz around half of the mixture, so you have some spinach with texture still in the pan.

• Add the meatballs back into the pan and warm through for 3-4 minutes. Stir in the cream and remove from the heat. Squeeze in 1 tbs of lemon juice and taste for balance, adding more lemon or seasoning if required.

• Dollop over the yoghurt and some slices of green chilli. Garnish with almonds then serve with either steamed basmati rice or naan bread.

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Charred Eggplant with Romesco and Tahini Yoghurt

Charred Eggplant with Romesco and Tahini Yoghurt

Recipe By Courtney Roulston

Ingredients

• 2 large eggplants

• extra virgin olive oil

• sea salt

Romesco Sauce

• 2 red capsicums

• 2 garlic cloves

• ¼ roasted almonds

• 2 thyme sprigs

• ¼ cup extra virgin olive oil

• 1 tbs sherry vinegar

• 1 tsp sea salt

Tahini Yoghurt

• 1 cup Jalna natural Greek yoghurt

• 2 tbs tahini

• 1 garlic clove, grated 

• 1 tsp cumin 

• 1 tsp smoked paprika

• 1 tsp sea salt

Garnish

• ½ bunch Coriander, leaves picked

• ¼ cup roasted almonds, chopped

Method

• Heat a BBQ until it begins to smoke. Rub the eggplants and capsicums with a little olive oil. Cook eggplant until the skin is blistered and the flesh is cooked through. Cook the capsicum until the skin is charred all over. Keep the eggplant warm.

• Once cooked, put the capsicum into a bowl and cover in plastic wrap to steam for 10 minutes. Peel the skin off the capsicum.

• In a large mortar and pestle add the garlic, almonds and a pinch of salt, pound into a paste. Add the peeled capsicum and pound until smooth. Add the thyme, olive oil and vinegar, mix together until combined. Taste and adjust seasoning to your liking.

• In a small bowl mix the tahini yoghurt ingredients together. 

• To serve, place the charred eggplants onto a large serving platter. Carefully cut into the top layer of the charred skin then fold the skin back to open the eggplant flesh. Lightly season the flesh with a sprinkle of sea salt then drizzle over the romesco sauce. Top with dollops of the tahini yoghurt. Finish with the coriander and almonds. 

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Oat and Nori Crumbed Fish Fingers with Sesame Slaw

Oat and Nori Crumbed Fish Fingers with Sesame Slaw

Recipe By Michael Weldon

Ingredients

• 2 Coles deli barramundi tail pieces, cut into fingers

• 1 cup Red Tractor rolled oats

• 1 cup panko breadcrumbs

• 2 nori sheets, cut into small pieces

• 2 tbs sesame seeds

• 1 cup flour

• 4 free range eggs, whisked

• extra virgin olive oil, for shallow frying

Slaw

• ½ cup Coles mayonnaise

• 1 tbs tahini

• 1 tsp Coles Asia sesame oil

• 1 tbs soy

• 1 tbs mirin

• ¼ Chinese cabbage, shaved

• ¼ red cabbage, shaved

• 2 carrots, shredded

• 1 tbs sesame seeds, toasted

• 1 tbs black sesame seeds, toasted

• 1 lemon, zest

Method

• Combine the oats, breadcrumbs, nori and a pinch of salt into a bowl, and the sesame seed.

• Set up a crumbing station, flour then eggs and finishing off with the oat crumb. Dust the fish in flour then coat in egg then stick the oat crumb to the egg. Repeat this until all fish fingers are coated.

• Mix together all the slaw ingredients in a bowl until all combined.

• Heat 1 cm of oil in a fry pan. Cook the fish fingers until the crumb is golden and the fish is cooked through.

• Serve the fish on top of the slaw with a wedge of lemon.

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Baby Gem Lettuce, Egg & Crispy Onion Salad

Baby Gem Lettuce, Egg & Crispy Onion Salad

Recipe By Courtney Roulston

Ingredients

• 3 Coles baby gem lettuce, washed and cut into halves lengthways

• 4 free range eggs

• sea salt and black pepper to taste 

• 4 red radish, thinly sliced into rings 

• 2/3 cup Coles buttermilk 

• ½ small lemon, juice and zest

• 1 small brown onion, peeled, sliced into rings 

• ½ cup Coles plain flour 

• 1 cup Squeaky Gate extra virgin olive oil for frying, plus a little extra to serve 

• 2 tbs parmesan cheese, grated fresh from a block 

• ¼ cup chervil or chives, finely chopped 

Method

• Cook the eggs in a pot of salted boiling water for 7 minutes. Remove the eggs and place them into a bowl of iced water to stop them cooking. Peel and set aside. 

• Heat the oil in a small pot to 180 degrees (C). Place the onion rings into a bowl and cover with the buttermilk. Place the flour into a bowl and season with salt and pepper. Drain the onion from the buttermilk with a slotted spoon. Dust the onion rings with flour and set the buttermilk aside for the dressing. Fry the onion rings in batches for 2-3 minutes, or until crispy and golden. Remove from the oil and drain on a wire wrack over kitchen paper.

• Mix the reserved buttermilk with lemon zest, lemon juice and a pinch of salt. 

• Cut the baby gem lettuce in random pieces lengthways, some in half and some in quarters and arrange onto a serving platter. Slice the eggs and place them onto the platter. Scatter over parmesan cheese, radishes, fried onion and herbs. Drizzle a little extra virgin olive oil and black pepper over the salad. Place the buttermilk dressing into a bowl and serve with the salad.

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Grilled Chicken Thighs with Fish Sauce Marinade and Thai Slaw

Grilled Chicken Thighs with Fish Sauce Marinade and Thai Slaw

Recipe By Michael Weldon

Ingredients

• 1 kg Coles chicken thigh fillets

Fish Sauce and Lemongrass Marinade 

• 3 tbs fish sauce

• 2 lemongrass stalks, thinly sliced

• 2 tbs Coles brown sugar

• 2 lime leaves crushed

• 1 chilli, sliced thinly

Thai Slaw

• ¼ Chinese cabbage, shredded

• 1 carrot, match sticks

• 5 green beans, sliced thinly

• 2 spring onions, sliced diagonally thinly

• ½ bunch coriander, leaves picked

• 2 tbs mayo

• 1 tbs fish sauce

• 1 tsp chilli sauce

• 1 lime, juice

• 2 tbs roasted peanuts, chopped

Garnish

• 1 lime, quartered

• 2 tbs roasted peanuts, chopped

Cooked using The Ziggy available at Barbeques Galore

Method

• Combine the marinade ingredients in a mortar and pestle and pound until crushed together. Pour over the chicken thighs and marinate for at least an hour or up to 12 for more flavour. 

• Heat a BBQ until it begins to smoke. Brush the grill with some oil then add the chicken and cook until caramelised and cooked through.

• In a large bowl combine the slaw ingredients, using your hands gently scrunch the ingredients together to slightly break them down. Mix until all the vegetables are coated in the dressing.

• Serve the slaw in a bowl topped with sliced chicken thighs garnished with extra peanuts and lime.

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Tomahawk Steak with Garlic and Anchovy Butter

Tomahawk Steak with Garlic and Anchovy Butter

Recipe By Michael Weldon

Ingredients

• 1 x 700 g Coles tomahawk steak, sitting in room temperature for 1 hour

• 1 tbs Squeaky Gate extra virgin olive oil

• sea salt and black pepper to taste 

• 80 g Coles butter

• 5 cloves garlic, skin left on 

• 5 good quality anchovies 

• 6 sprigs thyme 

• 1 tbs flat leaf parsley, finely chopped 

• 1 lemon cheek to serve

Cooked using The Ziggy available at Barbeques Galore

Method

• Remove the steak from the refrigerator 1 hour prior to cooking to bring it down nearly to room temperature.

• Heat a BBQ grill to a medium heat and rub the oil and salt over the steak. Cook the steak for 8-10 minutes each side, or until the centre reaches between 50-55 degrees (C) if you have a meat thermometer, alternatively press with clean fingers to check the firmness to your liking. Remove from the BBQ and rest in a warm spot on a tray for 8 minutes. 

• Heat the butter and garlic in a medium sized frying pan over a medium heat. Cook for 6 minutes, or until the garlic is fragrant. Add in the anchovies and thyme sprigs and cook for a further 3-4 minutes, or until the anchovies have melted. Remove from the heat and add in a few grins of black pepper, parsley and a squeeze of lemon.

• Cut the steak away from the bone and slice into thin strips. Arrange the beef onto a serving plate and spoon over the garlic butter mixture. Serve with a lemon cheek on the side.

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Raw Root Vegetable Salad with EVOO and Grapefruit Dressing

Raw Root Vegetable Salad with EVOO and Grapefruit Dressing

Recipe By Michael Weldon

Ingredients

Dressing

• ½ cup Squeaky Gate extra virgin olive oil

• 1 grapefruit, juiced

• 2 sprigs tarragon, leaves picked

• 1 tbs Coles dijon mustard

• pinch of sea salt

• pinch of black pepper

Olive Oil Croutons

• 200 g stale sourdough torn into bite sized pieces

• Squeaky Gate extra virgin olive oil 

• sea salt

Salad

• 1 head of fennel, shaved

• 1 bunch of radish shaved

• 2 carrots, sliced thinly

• 2 beet roots, sliced thinly

Garnish 

• chives

• tarragon

Method

• Drizzle the bread in extra virgin olive oil and season with salt, lay on a skillet and cook until crispy and golden, cook to room temp.

• In a jug combine the dressing ingredients, blend until smooth. Taste and adjust the seasoning to your liking.

• Spread the fennel, radish, carrot and beets over a serving platter, stacking and layering for height. Dress with generous amount of the dressing making sure each vegetable pieces is dressed. 

• Garnish with the croutons, chives and tarragon.

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Brick Chicken with Grilled Broccolini

Brick Chicken with Grilled Broccolini

Recipe By Michael Weldon

Ingredients

• 1 whole chicken, back bone cut out and split into 2 pieces through the breast.

• 2 lemons, cut in half

• 2 bunches broccolini

• 1 cup Greek yoghurt

• 3 garlic cloves, finely grated 2 small cloves

• 2 tbs extra virgin olive oil

• sea salt

Cooked using The Ziggy available at Barbeques Galore

Method

• Start the bbq on a medium-high heat. Add a drizzle of olive oil to the chicken, then place the chicken skin side down on the bbq. Place something heavy on top of the chicken, traditionally it is a brick wrapped in foil. Cook the chicken on the skin side for 20 minutes on a low heat. 

• In a bowl combine the yoghurt, garlic and olive oil, mix together until smooth.

• While the chicken is cooking, drizzle extra virgin olive oil over the broccolini and add to the bbq. Add the lemons on to the bbq cut side down and cook until caramelised. 

• After around 20 minutes, turn the chicken. It should only take under 5 minutes on the other side. Once cooked through to your liking, remove from the heat and allow to rest.

• Carve the chicken into 8 pieces. Serve the chicken on the broccolini with the lemon piece and yoghurt on the side. Salt to finish.

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BBQ Kale with Parmesan Mascarpone and Chilli

BBQ Kale with Parmesan Mascarpone and Chilli

Recipe By Michael Weldon

Ingredients

• 1 bunch Coles green kale, stalks removed

• 1 bunch purple kale, stalks removed

• Squeaky Gate extra virgin olive oil

• sea salt

Chilli

• 3 large red chillies

• 1 bird’s eye, if you like it hot

• 1 garlic clove

• 1 tsp sea salt

• 2 tbs Squeaky Gate extra virgin olive oil 

Parmesan Mascarpone

• 2 tbs parmesan

• 1 tub Coles mascarpone 

• ½ lemon, zest and juice

• 2 tbs Squeaky Gate extra virgin olive oil 

Garnish 

• extra parmesan

Cooked using The Ziggy available at Barbeques Galore

Method

• Heat a BBQ until it is smoking hot. Dress the kale with extra virgin olive oil and salt. Place onto the BBQ and cook with the lid closed until slightly charred and crispy around the edges, this should take about 5 minutes. 

• In a mortar and pestle combine the chillies, garlic and sea salt. Pound into a paste then add the extra virgin olive oil and stir together. 

• In a bowl mix together the ingredients for the parmesan mascarpone.

• To serve spread the parmesan mascarpone on the base of a platter. Lay the grilled kale leaves over the top then grate over extra parmesan and spoon over the chilli.

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Crab Linguini al Limone

Crab Linguini al Limone

Recipe By Michael Weldon

Ingredients

• 1 large blue swimmer crab, cooked and meat picked

• 500 g San Remo no. 1 linguine 

• 2 tbs Coles butter

• 1 onion, diced finely

• 2 garlic cloves

• ½ cup Coles cream

• 1 lemon, zest and juice

• pepper

• sea salt

• dill frons, to garnish

Method

• In a large pot of salted boiling water cook the pasta following the packet instructions.

• In a frypan over a medium heat melt the butter, add the onion with a pinch of salt and cook until it begins to soften. Add the garlic and cook for a minute, add the cream and turn the heat down and thicken the sauce. 

• When the pasta is cooked add the crab to the cream and then transfer the pasta into the sauce, taking a little pasta water with it. Add the lemon and some freshly ground black pepper, mix until the sauce coats the pasta evenly.

• Serve the past topped with extra lemon zest.

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Crushed Carrots, Whipped Feta & Carrot Top Zhoug

Crushed Carrots, Whipped Feta & Carrot Top Zhoug

Recipe By Courtney Roulston

Ingredients

• 2 bunches orange Dutch carrots, washed, tops reserved 

• 2 tbs Squeaky Gate extra virgin olive oil 

• 1 tsp whole cumin seeds 

• sea salt and black pepper to taste 

• 1 cup water

• ½ can (200g) canned Coles brown lentils, drained, rinsed 

Whipped Feta

• 200 g Coles deli smooth Danish feta, crumbled

• 100 g Jalna Greek farm to pot organic yoghurt 

• 1 tbs lemon juice, plus zest strips reserved to garnish  

Carrot Top Zhoug

• 1 cup carrot tops, roughly chopped, plus a few extra sprigs to serve 

• 1 cup coriander, roughly chopped

• 1 clove garlic, peeled 

• 1 long green chilli, chopped 

• 1 tsp ground coriander 

• ½ tsp ground cardamom 

• ½ cup Squeaky Gate extra virgin olive oil, plus extra to serve 

Method

• Heat the oil in a large frying pan over a medium heat. Add in extra virgin olive oil. Add in the cumin seeds and toast off until fragrant. Add in the carrots and a pinch of sea salt. Cook for 3-4 minutes, or until there is some colour on the outside. Pour in 1 cup of water and partially cover with a lid to steam for 20 minutes, or until the carrots are softened and most of the water has evaporated.

• Meanwhile place the feta, yoghurt, lemon juice and a pinch of salt in a small food processor and blitz until smooth and whipped. 

• Place all the zhoug ingredients into the jug of a stick blender and blitz until smooth and bright green. Taste for balance and set aside. 

• Once the carrots are tender and the water has evaporated, use the back of a fork to roughly crush them to create a rustic mash. Toss the lentils through the carrots to warm. Add salt to taste

• Spread the whipped feta onto the base of a serving plate. Top with the crushed carrot mixture and dollop over the zhoug. Finish with lemon zest, a few grinds of black pepper and a drizzle of extra virgin olive oil.

• Optional: serve with toasted flatbread or as a side dish to BBQ chicken or lamb.

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Fennel Crusted Swordfish with Grilled Radicchio and Grapefruit

Fennel Crusted Swordfish with Grilled Radicchio and Grapefruit

Recipe By Andy Allen

Ingredients

• 300 g loin piece of swordfish

• 1 tbs toasted fennel seeds

• zest of 1 lemon

• 2 tbs Squeaky Gate extra virgin olive oil

• salt and pepper

• 2 heads radicchio - quartered 

• 1 grapefruit - peeled and diced

• 10 Coles deli green olives - pitted and halved

• 1 baby fennel - finely sliced

• 1/4 cup toasted pistachios - roughly chopped

• 1 handful parsley leaves 

• 1 handful mint leaves

• 2 tbs Coles red wine vinegar

• 3 tbs Squeaky Gate extra virgin olive oil

Method

• For the fennel rub, slightly crush the fennel seeds in a mortar and pestle and then mix in the lemon zest, extra virgin olive oil and season with salt and pepper. Pour the marinade over the swordfish and leave to marinate for about an hour.

• Preheat your oven to 180 degrees (C).

• Place a griddle pan over a medium heat. Once hot, add the swordfish to the pan and cook for 2 minutes on each side. You're just looking to set the fennel seeds on the flesh and slightly caramelise. Transfer the swordfish to a roasting tray and place it in the oven for about 6 minutes, or until the internal temperature reaches 38 degrees. Once you’ve removed the swordfish from the oven let it rest and the temperature should continue to rise to 45 degrees (C).

• While the swordfish is in the oven, turn the heat up on the griddle pan to high and lay the quartered radicchio out on your chopping board. Drizzle with a decent amount of olive oil and season well with salt and pepper. Transfer the radicchio to the hot griddle pan and cook for 2 minutes on both sides. Before they come off the pan, pour over the red wine vinegar.

• Just before you carve the swordfish, cut the core from the radicchio and toss with the diced grapefruit, green olives, sliced fennel, pistachios, and herbs. Dress with a drizzle of olive oil, a touch more red wine vinegar and season with salt and pepper. Transfer the grilled radicchio salad to your serving bowl.

• Carve the swordfish and serve with a drizzle of olive oil and a lemon cheek.

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Caprese Salad with Roasted Tomatoes

Caprese Salad with Roasted Tomatoes

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 1 kg Coles cherry tomatoes, sliced in half lengthways

• 4 sprigs of thyme

• 1/4 tsp salt

• 4 tbsp extra virgin olive oil

• 2 tbs Coles finest balsamic vinegar

• 300 g fresh mozzarella, torn into a size similar

• to the basil leaves

• 3 large handfuls of basil leaves

Method

• Preheat the oven to 180°C.

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

• Line the baking trays with baking paper.

• Place the sliced tomatoes and thyme in a single layer on the baking trays.

• Sprinkle with salt, and drizzle with olive oil and balsamic vinegar.

• Bake for 30–40 minutes, or until the skin on the tomatoes start to blister and brown a little. Remove the tomatoes from the oven and allow to cool.

• Arrange the roasted tomatoes, cheese and basil in a slightly overlapping pattern on a serving platter, starting from the outside rim and working towards the centre.

• Drizzle with any remaining liquid from the roasted tomatoes.

• Serve with crusty bread or focaccia.

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Seafood Mixed Grill with Burnt Tomato and Caper Sauce

Seafood Mixed Grill with Burnt Tomato and Caper Sauce

Recipe By Michael Weldon

Ingredients

• 2 Coles barramundi fillets, cut in half lengthways

• 2 Coles salmon cutlets

• Squeaky Gate extra virgin olive oil

• sea salt

• 4 whole tomatoes, grilled on the bbq until charred all over

• 1 garlic clove

• 1 long red chilli, grilled on the bbq until charred all over

• ½ bunch parsley, chopped

• ¼ cup capers

• ¼ cup Squeaky Gate extra virgin olive oil

• 1 tbs Coles finest red wine vinegar

• 2 squid tubes, cut in halves and scored

• 1 garlic clove

• ½ tsp chilli flakes

• 1 lemon

• 4 large whole green prawns

• 8 mussels 

Garnish

• grilled lemons

• grilled sourdough 

• extra parsley

Cooked using The Ziggy available at Barbeques Galore

Method

• In large jar add the tomato, garlic, olive oil, charred chilli and a pinch of salt. Blend until semi smooth with a stick blender. Add the parsley, capers and vinegar, stir through. Taste and adjust seasoning to your liking.

• Heat a bbq until it is smoking. Make sure the grills are clean. Brush the barramundi and salmon cutlets with extra virgin olive oil and salt. Place the barramundi skin side down onto the grill and the salmon cut side. Cook for the majority of the time on the first side then turn and finish the cooking on the other side. 

• Coat the squid, garlic, chilli, lemon, a pinch of salt and a drizzle of olive oil. 

• Drizzle the prawn with olive oil and salt. Place onto the grill, cook until half the prawn changes colour then repeat the process on the other side until cooked. 

• Place the squid onto the grill and cook until charred on both sides, Slice into more manageable pieces.

• Place the mussels onto the BBQ and close the lid. Cook until the mussels pop open, then remove from the heat. 

• Once all the seafood is cooked, begin plating up. Start with spreading a couple of spoons of the sauce on the bottom of the plate then top with a piece of each seafood and a couple of mussels. Dress the seafood with a generous amount of the burnt tomato sauce. Place the grilled sourdough to the side. Top with parsley and some fresh lemon.

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Tuna & Risoni Salad

Tuna & Risoni Salad

Recipe By Daniel Matheson

Ingredients

• 250 g San Remo risoni, cooked and drained

• 400 g Coles tuna in springwater, flaked

• 100 g spinach leaves

• 20 basil leaves, picked

• small bunch parsley, roughly chopped

• small bunch dill, roughly chopped

• 12 chives, finely sliced

• 2 spring onions, sliced - white parts and green parts separated

• ¼ cup freshly squeezed lemon juice

• 1 cup Squeaky Gate extra virgin olive oil

• salt and pepper to taste

Method

• In a pot of boiling water, cook the risoni as per instructions of the packet. Once cooked, drain and toss with a drizzle of extra virgin olive oil to ensure the pasta does not stick together. Rest aside to cool.

• In a pan on medium heat, drizzle in extra virgin olive oil and add the spinach. Allow to wilt in the pan for 1 minute then take out and place on a paper towel to absorb any of the extra fluid. 

• In a serving bowl, add in the cooled risoni and all the herbs apart from the green tops of spring onion. Add in the wilted spinach and the tuna flakes.

• To make the dressing, in a clean jar pour the lemon juice, ¾ cup extra virgin olive oil and add salt and pepper to taste. Close the jar lid and shake until the dressing ingredients are smoothly combined. 

• To serve, add ¾ of the dressing to the serving bowl of salad ingredients and toss through until all ingredients are coated. Taste and add more dressing if required.

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Lamb Manti with Yoghurt and Burnt Butter

Lamb Manti with Yoghurt and Burnt Butter

Recipe By Michael Weldon

Ingredients

• 250 g Coles lamb mince

• 1 onion, diced 

• 2 garlic cloves, grated

• 1 tsp smoked paprika, plus extra for garnish

• 1 tsp dried mint, plus extra for garnish

• 1 tsp sea salt

• 60 wonton wrappers

• ½ cup Greek yoghurt

• ½ lemon, juice

• ¼ cup Coles butter

• ¼ bunch parsley, roughly chopped

Method

• Mix together the onion, garlic, paprika, dried mint, salt and lamb mince.

• Place teaspoon of lamb mince mix in the middle of the wrapper. Brush the edges of the wrapper with a small amount of water. Fold two sides together then the other two sides. Fold the opened edges of the wrapper together and press into a diamond shape making sure to squeeze out any air. Repeat this process until all the wrappers are filled.

• In a small saucepan over a medium high heat melt the butter until it begins to brown. Add a squeeze of lemon to the pan and remove from the heat. Keep warm for serving. 

• Spread the yoghurt across the base of the serving plate in an even thin layer. Bring a saucepan of water to a gentle boil. Cooking in batches add the Manti to the pot and cook for 5-6 minutes until the wrappers are cooked. Remove with a slotted spoon and place on your serving plate. Repeat the process with the second batch. 

• Drizzle the butter over the dumplings. Sprinkle over the chopped parsley, extra dried mint and smoked paprika.

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Smoked BBQ Beef Brisket with Zucchini Pickles

Smoked BBQ Beef Brisket with Zucchini Pickles

Recipe By Courtney Roulston

Ingredients

• 1.5 kg Coles beef brisket

Spice Rub

• 1 tsp garlic powder 

• 1 tsp cumin powder

• sea salt and pepper to taste 

BBQ Sauce

• ½ cup apple cider vinegar 

• 1 cup tomato ketchup 

• 1/3 cup Coles honey 

• 2 tsp onion powder

• 1 tbs American mustard 

• 1 tbs worcestershire sauce 

To Serve

• 1 cup zucchini pickles

Method

• Pre-heat the smoker to 150 degrees (C).

• Mix all the spice rub ingredients together and coat the outer of the brisket then place the beef into the smoker and let cook low and slow for 6 hours or until the meat is tender.

• Whisk all the bbq sauce ingredients together and pour into a serving bowl.

• To serve, slice the beef brisket on a tray and serve with zucchini pickles and bbq sauce on the side.

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Scallop & Chive Dumplings

Scallop & Chive Dumplings

Recipe By Courtney Roulston

Ingredients

• 16 wonton wrappers 

• 16 large Coles scallops (around 200 g)

• 8 tbs chives, finely sliced 

• 2 tsp sesame oil 

• 2 tbs ginger, peeled and finely chopped 

• ½ tsp Coles sugar 

• 2 tbs light soy sauce 

• 4 tbs extra virgin olive oil 

• 1 lemon 

• cracked black pepper to serve 

Method

• Bring to a medium heat a generous splash of extra virgin olive oil. Place the ginger and 1 tbs of chives into a small heat-proof bowl. Heat the oil until nearly smoking. Pour the oil over the ginger to scald. Stir in the remaining soy sauce, sesame oil, a squeeze of lemon juice and cracked pepper.

• Bring a large high-sided frying pan of water up to a simmer. Chop half the scallops into a rough mince and slice remaining in half vertically. Place the minced scallop into a mixing bowl and add in 6 tbs chives, 1 tsp sesame oil, 1 tbs ginger, sugar, 1 tbs soy and a pinch of sea salt. Mix together until well combined. 

• Working in batches of 8, place the wonton wrappers onto a clean work surface. Place a tsp full of the scallop mixture into the middle of the wrappers. Top each one with 1 piece of the chunkier scallop meat. Brush a little water around the outside of 2 sides of the wrapper. Fold the wrapper in half on the diagonal to make a triangle pocket. Repeat with all the wrappers. 

• Gently lower 8 dumplings into the gently simmering water and cook for 5 minutes, or until cooked through. Remove with a slotted spoon and repeat with remaining dumplings.

• Serve the dumplings in bowls and drizzle with a little of the dressing. Garnish with a few fresh chives before serving. 

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Tandoori Potatoes with Yoghurt & Mango Chutney

Tandoori Potatoes with Yoghurt & Mango Chutney

Recipe By Michael Weldon

Ingredients

• 8 medium potatoes, skin on, washed (Coles red royal, desiree or sebago)

• 2 tbs Patak`s tandoori paste 

• 4 tbs extra virgin olive oil 

• sea salt to taste 

• 2/3 cup Greek yoghurt to serve 

• 2-3 tbs Patak`s mango chutney, to serve 

• 1 shallot, peeled slice into rings to serve 

• 1 cup coriander sprigs to serve 

• 1 lime, cut in wedges for garnish

Method

• Pre heat the oven to 190 degrees (C). Cut the potatoes into wedges or chunks and dry them off with a clean tea towel so they are dry. Place the potatoes into a mixing bowl and toss with the tandoori paste, extra virgin olive oil and a pinch of salt. 

• Spread the potatoes onto a lined oven tray in a single layer and roast for 40 minutes, or until crispy on the outside and fluffy on the inside. Remove from the oven and place the potatoes onto a serving platter.

• Dollop the yoghurt and mango chutney over the top of the potatoes. Scatter with shallot rings, coriander and lime wedges before serving. 

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BBQ Scallops with Ginger-Miso Dressing

BBQ Scallops with Ginger-Miso Dressing

Recipe By Courtney Roulston

Ingredients

• 12 xl Coles scallops in the shell 

• 1 tbs white miso paste 

• 1 tbs mirin 

• 1 tsp Coles Asia sesame oil 

• 40 g butter, softened 

• 1 tsp Coles finest pure Canadian maple syrup 

• 2 tbs ginger, finely sliced into julienne 

• 1 tbs chives, finely sliced to serve 

• 1 lemon to serve, cheek cut off

Cooked on The Ziggy available at Barbeques Galore

Method

• Heat a BBQ grill plate to a medium-high heat. Whisk together the miso, mirin, sesame oil, butter and maple in a bowl until combined. 

• Scatter the ginger over the scallops then spoon the miso mixture over the top of each scallop. 

• Place the scallops onto the grill and cook for 4-5 minutes, or until the scallops are just cooked and the miso mixture is bubbling. 

• Place the scallops onto a serving plate and squeeze over a cheek of lemon. Garnish with chopped chives and serve immediately. 

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