Miso Mushroom & Cauliflower Roast

Miso Mushroom & Cauliflower Roast

Recipe By Courtney Roulston

Ingredients

Miso Cauliflower

• ½ Coles cauliflower, cut into florets and stems chopped 

• 6 cups oyster mushrooms 

• 2 tbs Squeaky Gate extra virgin olive oil 

• 2 tbs white miso paste 

• 2 tbs mirin 

• 2 ½ tbs maple syrup, divided 

• 2 tsp Coles Asia sesame oil 

• 1 tbs tahini paste 

• 1 tbs white & black sesame seeds to garnish 

• 1/3 cup coriander sprigs (in iced water) 

Spicy Pickled Carrots

• 2 large carrots, sliced into noodles with a toothed peeler 

• 1 long red chilli, sliced  

• 1 tbs ginger, julienne 

• ½ cup, plus 1 tbs rice wine vinegar 

• 1 tbs gochujang paste

Method

• Pre-heat the oven to 200 degrees (C). Spread the cauliflower onto a large flat tray. Drizzle with the oil, a pinch of salt and roast the cauliflower for 10 minutes. Meanwhile whisk the miso, mirin, 1 tbs of maple and sesame oil in a bowl.  Take the tray out of the oven and add the mushrooms and drizzle with the miso mixture. Roast for a further 20 minutes, or until the mushrooms and cauliflower are cooked through and catching in places. Set aside at room temperature. 

• Place the carrot noodles, chilli and ginger into a bowl and sprinkle with a little sea salt. Heat ½ cup of vinegar, 1 tbs of maple syrup, gochujang and 1/3 cup water in a small pot over a medium heat. Bring up to a simmer then pour over the carrots. Toss well to coat then set aside for 15 minutes to quickly pickle. 

• Whisk the tahini, 1 tbs vinegar, ½ tbs maple syrup and a dash of water in a bowl until smooth and creamy.

• To serve, place the cauliflower and mushrooms onto a serving plate. Scatter over some of the spicy carrots and drizzle with a little tahini. Sprinkle with sesame seeds and coriander stems. Serve with extra spicy carrots on the side.

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Crisp Lettuce Salad with Creamy Horseradish Dressing

Crisp Lettuce Salad with Creamy Horseradish Dressing

Recipe By Michael Weldon

Ingredients

• 2 Coles baby cos lettuce, leaves broken off stem and rinsed

• 2 Coles baby gem lettuce, leaves broken off the stem and rinsed

Horseradish Dressing

• 3 tbs prepared horseradish

• ¼ cup mayo

• ¼ cup Coles buttermilk

• 1 tsp hot English mustard (optional)

• 1 tsp apple cider vinegar

• pepper, to taste

• sea salt, to taste

Parsley Oil

• ½ bunch parsley

• 1 cup olive oil

• 1 tsp sea salt

Garnish

• ½ bunch chives, sliced thinly

• ½ cup salted cashews, chopped

Method

• In a bowl mix together the dressing ingredients until combined. 

• To dress the leaves lightly brush on some of the dressing onto the inside of a leaf the place straight onto the outside of the serving dish. Then repeat the process to fill the outside of the platter. Then continue filling into the centre of the platter. 

• Garnish by sprinkling over the chives and cashews. 

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Temaki Sushi

Temaki Sushi

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

Sushi Rice

• 2 cups sushi or short-grain rice

• 2 cups water

• 1 tbs caster sugar

• 1 tbs rice vinegar

• 1 tsp salt

Temaki Sushi

• 1 cucumber, julienned in 3 cm lengths

• 1 avocado, sliced into batons and halved

• 2 carrots, grated

• half a daikon, grated

• 2 handfuls Coles baby gem lettuce leaves

• 8 sheets nori, quartered

• Coles Asia soy sauce, to serve

• pickled ginger, to serve (optional)

• wasabi, to serve (optional)

Method

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

To make sushi rice: 

• Rinse the rice under running water and drain well. Place rice and water in the saucepan and let sit for 10 minutes

• Put rice on high heat, bring to the boil and stir to loosen grains.

• Reduce heat to very low, cover with a well-fitting lid and let cook until all the water has absorbed, about 10 – 13 minutes.

• Remove from heat and let stand, covered, for another 10 minutes.

• Transfer cooked rice to the large bowl, cover with a tea towel and allow to cool while you prepare the vinegar mixture.

• Combine the sugar, rice vinegar and salt in the small bowl.

• Stir the vinegar mixture into the cooled rice with the wooden spoon.

To assemble and eat the temaki sushi: 

• Arrange all the fresh ingredients on a platter.

• Set the table with the platter of fresh ingredients, the sushi rice, nori sheets, soy sauce and, if using, pickled ginger and wasabi.

• Take a sheet of nori, with the rough side facing up. Spoon a small amount of rice along one side of the nori, add fresh ingredients and roll into a cone.

• Eat straight away or spoon a little soy into your roll before enjoying.
  

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8-Hour Smoked Beef Short Ribs with Slaw

8-Hour Smoked Beef Short Ribs with Slaw

Recipe By Michael Weldon

Ingredients

• 2 short ribs roasts, 3 rib, trim convective and excess fat

• 1 tbs sea salt

• 1 tbs pepper 

Slaw

• ½ Coles white cabbage, grated

• 1 carrot, peeled, grated

• ½ cup greek yoghurt

• ½ tsp cayenne pepper

• 1 tbs Coles apple cider vinegar

• 4 pickles, thinly sliced

• pickle juice (from jar of pickles)

• salt to taste

Method

• Heat your offset smoker with your favourite cooking wood until you have a clean blue smoke coming out of the smoker and the temperature is around 150 degrees (C).

• Season the ribs generously with the salt and pepper. Place into the oven and cook for 6 hours until the beef has a dark bark forming and begin pulling away from the bone. At this stage if the beef is pretty tender wrap in butchers’ paper to help hold the moisture in for the final cooking. Cook for another 2-3 hours until the meat is falling apart tender but still have enough texture to it hold together when bitten. 

• Allow the meat to rest for 15-20 minutes.

• Combine all slaw ingredients together and stir until combined.

• Carve the ribs and serve with slaw and a BBQ Sauce if you’re that way inclined.

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Smoked Beer Can Chicken

Smoked Beer Can Chicken

Recipe By Courtney Roulston

Ingredients

•  1 free range whole chicken 

• 1 x can beer 

• 3 tbs extra virgin olive oil 

• 1 tsp fennel seeds

• 1 tsp cumin seeds 

• 1 tsp paprika (not smoked) 

• 1 heaped tsp brown sugar 

• sea salt to taste

Method

• Pre-heat the smoker with woodchips to 120 degrees (C). Place the fennel and cumin seeds in a mortar and pestle and bash up into a fine powder. Mix with the paprika, sugar and a pinch of salt. Mix the extra virgin olive oil through until you have a wet paste. 

• Open the can of beer and remove around ¼ of the beer (optional: pour into a glass to drink). Rub the spiced oil all over the chicken, making sure to get into all of the cavities. 

• Slide the chicken onto the beer can so it looks like it is sitting upright. Place into the smoker and close the lid. Cook between 3-5 hours, or until the chicken is browned all over and cooked through. You can check the juices run clear from the thickest part of the thigh. 

• Remove from the smoker an allow to rest under foil for 10 minutes before serving. 

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Whole Snapper with Jalapeno Sauce

Whole Snapper with Jalapeno Sauce

Recipe By Michael Weldon

Ingredients

•  1.5-2 kg Coles deli whole snapper, gutted and scaled 

Jalapeno Sauce 

• ½ cup extra virgin olive oil

• 2 tbs pickled jalapenos

• 1 tbs pickled jalapeno liquid

• 1 fresh Coles jalapeno

• 1 tbs Coles dijon mustard

• ½ tsp sea salt 

• ½ bunch coriander

• ½ bunch basil

• sea salt

Garnish 

• fresh basil leaves

• fresh coriander leaves

Cooked using The Ziggy available at Barbeques Galore

Method

• Pre-heat BBQ on medium-high setting.

• Score the whole fish diagonally ½ cm into the flesh. Sprinkle salt and rub it into the skin on both sides.

• Place the fish on the grill skin side down with the lid down for 7 minutes so that it cooks it through like an oven. Once the skin is crispy and golden carefully flip the fish and continue to cook the fish further, 2 spatulas will make this job easier. 

• In a mason jar add the extra virgin olive oil, jalapenos, jalapeno juice, dijon mustard and sea salt. Using a stick blender, blend until the sauce is combined and emulsified. Once emulsified add the herbs and blend into a paste.

• Serve the fish on a large platter with the jalapeno sauce brushed over the top and garnish with herb leaves.

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Oat Congee with Fried Egg & Chilli

Oat Congee with Fried Egg & Chilli

Recipe By Courtney Roulston

Ingredients

•  2 cup Red Tractor wheat free oats

• 2 tsp fresh ginger, grated 

• 4 cups Coles low-salt chicken stock 

• 1 tsp fish sauce 

• 1 tsp maple syrup 

• 1 tsp Coles Asia sesame oil 

• 2 tbs extra virgin olive oil

• 4 free range eggs

• ½ cup green spring onion, sliced

• 2 tbs chilli oil

• 2 tbs roasted peanuts, roughly chopped 

Method

• Combine the rolled oats, ginger, stock, fish sauce, maple syrup and sesame oil in a large pot. Bring up to a simmer and cook, stirring occasionally for 15 minutes, or until the mixture is silky and the oats are soft, adding a little extra water if the mixture needs loosening. 

• Heat the oil in a large frying pan and cook the eggs for 3-4 minutes, or until crispy on the edges and cooked through.

• Spoon the oat congee into serving bowls.

• Top the oats with fried eggs, spring onion, chilli oil and peanuts before serving. 

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Yoghurt Marinated Lamb Cutlets with Chopped Salad

Yoghurt Marinated Lamb Cutlets with Chopped Salad

Recipe By Michael Weldon

Ingredients

•  16 Coles lamb cutlets

Marinade 

• 1 cup Greek yoghurt

• 2 garlic cloves

• 1 bunch coriander

• 1 tbs garam masala

• 1 tsp sea salt

• 2 tbs olive oil

Chop Salad

• 2 Coles baby gem lettuce, chopped

• 2 tomatoes, chopped

• 1 cucumber, chopped

• 1 red onion, chopped

• ½ lemon, juice

• 2 tbs extra virgin olive oil

• sea salt to taste

• lemon wedges, to serve

Cooked using The Ziggy available at Barbeques Galore

Method

• Combine the marinade ingredients together in a bowl and stir until the mixture is smooth.

• Place lamb chops within marinade and allow them to marinate for at least an hour or up to 12 hours.

• Heat the BBQ to a medium-high heat. Brush the grill with olive oil. Place the chops on the grill and cook, turning every minute until done to your liking. Once cooked rest the chops for a few minutes.

• In a bowl mix together all the salad ingredients until coated evenly in the dressing. 

• Serve the lamb chops with the salad on the side and a wedge of lemon. 

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EVOO Confit Garlic & Jalapeno Bread

EVOO Confit Garlic & Jalapeno Bread

Recipe By Courtney Roulston

Ingredients

•  20 cloves confit garlic

• 3/4 cup Squeaky Gate extra virgin olive oil 

• ½ cup pickled jalapenos

• ½ cup flat leaf parsley

• 1/2 cup parmesan, grated from a block 

• 1 cup grated mozzarella cheese  

• sea salt, to season 

• 1 loaf Coles finest by Laurent white sourdough Vienna

Method

• Pre-heat the oven to 180 degrees (C).

• Mash the confit garlic cloves into a paste and place into a bowl. Finely chop the Jalapenos and the parsley and place them into the bowl with the garlic. Add in the extra virgin olive oil, parmesan cheese and season with salt. Stir to combine and set aside.

• Cut the bread into thin slices, leaving them attached at the base. Spread the garlic and oil mixture in between each slice of bread until all the mixture has been used. Brush the top of the bread with a little oil and sprinkle the mozzarella cheese in between each slice.

• Wrap the loaf in foil and bake for 15-20 minutes. Unwrap the top of the foil and bake for a further 5-10 minutes, or until golden and crunchy on the top. Serve immediately. 

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Haloumi and Mushroom Koupes

Haloumi and Mushroom Koupes

Recipe By Phil Vakos

Ingredients

•  400 g fine cracked wheat or ground bulgur wheat

• 2 tbs Squeaky Gate extra virgin olive oil

• 1 and ½ cup Coles plain flour

• 1 large onion finely chopped

• 1 garlic clove, crushed

• 200 g diced mushrooms 

• 1 tbs fresh chopped thyme

• 100 g grated haloumi 

• ½ bunch flat-leaf parsley, finely chopped

• 1 tsp ground cinnamon

• 4 cups oil, to deep fry

• Greek yoghurt, to serve

Method

• For the filling, heat oil in a saucepan over medium heat. Add the onion and garlic, cook until softened. Add the mushrooms and cook for 8-10 minutes, until the moisture has gone. Turn off heat and add the haloumi, thyme, parsley and cinnamon, mixing well. Season and set aside to cool.

• For the dough, place wheat and oil in a large bowl, pour over 850 ml boiling water and season to taste. Mix well, then cover with plastic wrap and set aside to absorb the water and cool completely, this should take 1 hour.

• Once the wheat mixture has cooled, add the flour and knead on a bench for 6-8 minutes, until the dough comes together and does not crumble. Divide dough into 50 g balls.

• Press the dough to flatten into a small bowl shape. Place a generous tsp of mince mixture in the centre, then fold the dough over to seal filling inside, forming a football shape.

• Repeat with remaining dough and mixture. Place canola oil in a large saucepan over medium-high and bring to 180°C on a kitchen thermometer. In batches, deep fry koupes for 3-5 minutes until browned.

• After each koupa is cooked, place onto a paper towel to drain excess oil. Repeat with remaining koupes. Serve warm with yoghurt.

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Yoghurt Braised Pork Tostada

Yoghurt Braised Pork Tostada

Recipe By Michael Weldon

Ingredients

•  5oo g pork shoulder, large dice

• 1 cup Jalna Greek yoghurt

• 5 garlic cloves crushed

• 2 tbs Coles apple cider vinegar

• 1 tbs smoked paprika

• 1 tbs cumin powder

• 1 tsp chilli flakes

• 2 avocados

• 1 lime

• 1 garlic clove, grated

• salt

• 1 onion, diced

• ½ bunch coriander

• pickled jalapenos 

• 100 g Coles deli mild feta crumbled

• 8 corn tortillas, fried in oil into crisp

Method

• Pre-heat an oven to 160 degrees (C).

• In a large oven tray combine the pork, yoghurt, vinegar, garlic and spices with a pinch of salt. Massage the ingredients into the pork to marinate. Cover with foil and place into the oven. Cook for 1.5-2 hours until the meat is falling apart tender. 

• Remove from the oven and allow to rest for 10 minutes. Place into a hot skillet over high heat with a drizzle of extra virgin olive oil. Pull apart with forks into bite sized pieces.

• In a bowl, using a whisk mash the avocado, ½ lime juice and salt together into a chunky paste. 

• Spread the toasted tostada with avocado. Top with the pork then garnish with onion, coriander, jalapeno and feta cheese. 

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Pickled Poached Mushrooms

Pickled Poached Mushrooms

Recipe By Nornie Bero

Ingredients

•  500 ml red wine vinegar

• 5 bay leaves

• 1 tsp Squeaky Gate extra virgin olive oil

• 3 garlic cloves, sliced

• ½ tsp whole pepperberries (or ground peppercorns)

• 100 g enoki mushrooms

• 200 g oyster mushrooms, sliced

• 200 g shiitake mushrooms

• 200 g king brown mushrooms, sliced

• 1 tsp native thyme (or thyme)

• 1 tbs chilli paste

• 100 g samphire (or pak choi)

• 100 g karkalla (or pak choi)

Method

• In a large pot, combine 1.5 ltr water, the vinegar, bay leaves, half the garlic and the pepperberries, and boil for 30 minutes.

• Add the mushrooms and poach for 10 minutes, then drain and strain off the liquid. Set aside the mushrooms.

• In a large frying pan, heat the oil and fry off the remaining garlic, thyme, mushrooms, chilli paste, samphire and karkalla for 5 minutes before adding salt to taste.

• Eat with lettuce cups *optional.

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Chickpea & Cashew Mayonnaise Picnic Rolls

Chickpea & Cashew Mayonnaise Picnic Rolls

Recipe By Courtney Roulston

Ingredients

•  1 loaf Coles Turkish pide bread 

• 2 Lebanese cucumber, sliced into thin ribbons with a peeler  

• 1 cup Coles red cabbage, finely shredded 

• 8 Coles butter lettuce leaves, washed, dried 

• 1 cup alfalfa sprouts  

Chickpea Filling

• 2 x 400 g Coles can chickpeas, drained & smashed with the back of a fork 

• ½ cup sunflower seeds, toasted, crushed 

• ½ red onion, finely diced

• ½ cup celery, finely diced 

• sea salt and black pepper to taste 

• 2 tsp capers, washed, chopped

• 2 tsp dill, chopped 

• 2 tsp lemon zest

Cashew Mayonnaise

• ¾ cup raw cashews, soaked in 1 cup boiling water for 15 minutes 

• 2 tsp apple cider vinegar 

• 1 tsp Coles dijon mustard

• ½ tsp garlic powder 

• 1 tsp maple syrup 

Method

• Place all the chickpea filling ingredients into a bowl and mix well to combine. Crush roughly using a fork – this will take a few minutes.

• Place all the cashew mayonnaise ingredients (including the soaking water) into the jug of a high-speed blender, season with salt and blitz until smooth and creamy.

• Place 4 tablespoons of cashew mayonnaise into the chickpea mixture and mix well. 

• Split the pide loaf down the middle horizontally. Place the lettuce into the bread then spoon on the chickpea mixture on one side of the bread. Layer up the cucumber, red cabbage and sprouts on to the filling. Spread the remaining cashew mixture onto the other side of the bread. Slice into 4 portions and serve.

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Spicy Cauliflower with Dukkah Yoghurt

Spicy Cauliflower with Dukkah Yoghurt

Recipe By Courtney Roulston

Ingredients

•  1 Coles purple cauliflower, leaves intact, cut into florets

• 3 tbs Squeaky Gate extra virgin olive oil 

• juice & zest of ½ lemon 

• sea salt to taste 

• 1 cup Jalna Greek yoghurt 

• 3 tsp dukkah

• 2 tbs chilli oil

• ¼ cup coriander sprigs to garnish 

• ¼ cup Coles mint leaves to garnish 

Method

• Pre heat the oven to 180 degrees. Cut the cauliflower into florets, including some of the tender outer leaves. Toss the cauliflower in the olive oil, half the lemon juice and season with sea salt. Place onto a line oven tray and roast in the oven for 25 minutes, or until tender. Remove from the oven and toss with lemon zest and remaining juice.

• Mix the dukkah into the yoghurt and spread onto the base of a serving plate.

• Place the roasted cauliflower on top of the dukkah yoghurt and spoon over the chilli oil.

• Garnish with mint, coriander and a little extra dukkah before serving. 

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Lobster Fra Diavolo

Lobster Fra Diavolo

Recipe By Michael Weldon

Ingredients

•  1 Coles deli lobster, meat picked from shell, tail piece diced

• 3 tbs butter

• 1 brown onion, diced

• 2 garlic cloves, sliced

• 1 tsp chilli flakes

• 1 tbs tomato paste

• 1 tin of tomatoes

• 500 g San Remo spaghetti no. 5

• 1 Coles long green chilli, sliced

• 2 tbs Squeaky Gate extra virgin olive oil

Garnish

• ¼ bunch parsley chopped

• 1 lemon

Method

• In a large pot of rapidly boiling water cook the pasta following the instructions on the pack. 

• In a large saucepan over a medium high heat melt the butter then add the extra virgin olive oil, onion and cook until it begins to soften. Add the garlic and chilli flakes, cook for a further minute. Add the tomato paste and fry off then add the tin of tomatoes with half a tin of water. Season with sea salt and cook down gently to thicken the sauce.

• When the pasta is cooked transfer the pasta from the water into the tomato sauce, mix together to coat the pasta in the sauce. Add the lobster meat and gently fold through the sauce. Remove from heat and serve straight away. 

• Garnish with chopped parsley, long green chilli and lemon zest. 

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BBQ Salmon Cutlets with Spicy Slaw

BBQ Salmon Cutlets with Spicy Slaw

Recipe By Michael Weldon

Ingredients

•  4 Coles deli salmon cutlets

Marinade

• 1 lemongrass stick, sliced thin

• 1 thumb sizes piece of ginger

• 2 red chillies, roughly chopped

• 2 garlic cloves, roughly chopped

• 2 kaffir lime leaves, chopped

• 1 tbs fish sauce

• 1 tsp Coles brown sugar

• small bunch coriander leaves and stems

• 1 tbs extra virgin olive oil

Spicy Slaw

• ½ green cabbage, shredded

• 2 carrots grated

• 3 spring onions, sliced thinly & diagonally

• ¼ cup Coles mayonnaise

• ½ lime, juice 1 lime

• 1 tbs chilli sauce

• ½ bunch coriander, chopped

• sea salt pinch to taste

• 1 tbs extra virgin olive oil 

Garnish

• ½ bunch coriander

• ½ bunch Coles Vietnamese mint

• 1 large red chilli, sliced

Cooked using The Ziggy available at Barbeques Galore

Method

• Light your BBQ and get it smoking hot.

• In a mortar and pestle (or blender) combine all the marinade ingredients, apart from the fish sauce. Smash in mortar and pestle until combined into a chunky paste. Add in the fish cause and extra virgin olive oil and stir in.

• Spoon the marinade over the salmon cutlets and place in the fridge for at least 30 minutes up to 2 hrs to marinate.

• In a bowl combine all the slaw ingredients and mix until the salad is coated in the mayonnaise and chilli sauce.

• Brush your BBQ grill with a tea towel to make sure it’s clean then brush with some olive oil. Place the salmon cutlets on the BBQ, one side for 7 minutes then 2 minutes on the other side or cooked until your liking.

• Serve the salmon cutlets on top of the slaw garnished with fresh herb leaves and chilli.

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Cauliflower Dahl with Beetroot Raita

Cauliflower Dahl with Beetroot Raita

Recipe By Courtney Roulston

Ingredients

•  400 g can Coles chickpeas, drained 

• 2 tsp ground turmeric 

• 1 medium sized cauliflower

• sea salt to taste 

• 1 cup frozen peas, thawed 

• 1 tsp garam masala 

• ½ can (200 ml) Coles coconut cream 

• ½ large lemon 

• 1 medium fresh beetroot, washed, grated

• 1 cup Jalna Greek yoghurt 

• crispy papadums to serve 

Spice Mix

• 100 ml extra virgin olive oil 

• 20 Coles fresh curry leaves

• 1 small brown onion, diced

• 2 tbs fresh ginger, finely chopped 

• 1 tsp Coles mustard seeds

• 2 tsp whole cumin seeds

• 1 long green chilli, finely chopped 

Method

• Place 3 cups of water, chickpeas and turmeric into saucepan over a medium heat. Bring up to a simmer and leave to cook for 5-6 minutes. 

• Meanwhile using the largest side of a box grater, grate the cauliflower into a large bowl. If some large chunks that fall in leave them as they are - they are great for texture. Add the cauliflower to the pot and leave to simmer for 10 minutes then add in the peas and garam masala. Simmer for a further 7 minutes or until the peas are soft. 

• Heat the oil in a frying pan and fry the curry leaves for 20 seconds, or until crisp. Remove with a slotted spoon and set aside on kitchen paper. Place the pan back on the heat and fry the onion for 3-4 minutes before adding in the ginger, mustard seeds, cumin seeds and green chilli. Cook, stirring occasionally for 3-4 minutes, or until the spices are fragrant. Add half the spice mixture into the cauliflower along with a pinch of salt and lemon juice. Stir and turn off the heat.

• Place the grated beetroot into the remaining spice mix and stir through the hot pan to soften slightly. Swirl the beetroot through the yoghurt with a few curry leaves. 

• Place the cauliflower dahl into shallow serving bowls. Top with a spoon of beetroot raita and scatter with fried curry leaves. Serve with papadums on the side. 

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Whole Cauliflower Cheese

Whole Cauliflower Cheese

Recipe By Courtney Roulston

Ingredients

•  1 large whole Coles white cauliflower, leaves attached

• 60 g butter 

• ½ brown onion, grated 

• 60 g Coles plain flour

• sea salt to taste

• black pepper to taste 

• 2 tsp Coles dijon mustard 

• 600 ml Coles full cream milk 

• ½ cup cheddar cheese, grated 

• ½ cup parmesan cheese, grated 

• fresh thyme or chives to garnish

Method

• Pre heat the oven to 180 degrees (C).

• Bring a large pot of salted water up to the boil. Trim the bottom off the cauliflower so it sits flat then cut a cross with a small knife into the stem - this helps the stem cook evenly. Place the cauliflower into the pot upside down and cook for 10 minutes to start the cooking process. Remove the cauliflower and drain off any excess water. Place the cauliflower into a high-sided pot that can go in the oven. 

• Meanwhile heat the butter in a frying pan over a medium heat. Add in the onion and a pinch of salt and pepper. Cook for 1-2 minutes then add in the flour and cook stirring with a wooden spoon for 3-4 minutes to cook the raw flavour out the flour. Whisk in the mustard and slowly pour in the milk, working out any lumps as you add the milk. Once the mixture looks smooth, add in the cheeses and melt them through the sauce. 

• Pour the cheese sauce over the cauliflower and roast in the oven for 40 minutes, basting the cauliflower with the sauce every 10 minutes. 

• Remove from the oven and carefully place into a serving dish. Garnish with herbs and serve. 

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Burnt Cabbage with Anchovy Butter

Burnt Cabbage with Anchovy Butter

Recipe By Michael Weldon

Ingredients

•  ½ Coles savoy cabbage, cut in half

• ½ Coles red cabbage, cut in half

• 150 g butter, room temp

• 1 small jar of anchovies

• 1 lemon, zest

• 4 thyme sprigs, leaves picked

• extra virgin olive oil

• butter

• sea salt

Method

• Heat a BBQ with a flat plate until it begins to smoke. Drizzle the cabbage with olive oil, place on the BBQ with the cut side facing down and press down. Wait till the cabbage is burnt before turning. Cooking it slowly, this will take a while and it is how we get a soft and gooey texture in the centre of the cabbage. Shut the lid of the BBQ whilst the cabbage cooks for about 20 minutes or until it feels tender and soft.

• In a mortar and pestle, combine the anchovies, lemon, parsley and a small pinch of salt. Add the butter and mix until the butter is combined. Keep at room temperature.

• Once the cabbage is cooked cut the quarters into half and arrange on a platter. With a pastry brush or the back of a spoon, brush the cabbage pieces with butter then let it melt into the cabbage. Repeat this process again once more before serving. Serve warm with your favourite roast meat.

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Egg Tartine

Egg Tartine

Recipe By Courtney Roulston

Ingredients

•  4 large free range eggs 

• 1 tbs golden shallot, finely diced 

• 1/4 cup celery, finely diced – reserve the pale inner leaves for garnish 

• 2 tbs baby cornichons, diced, plus 6 whole to serve 

• 2 tbs Coles whole egg mayonnaise 

• 2 tbs Jalna Greek yoghurt 

• juice & zest of ½ small lemon, plus extra zest to serve 

• 1 tbs dill, chopped, plus extra to garnish 

• sea salt and pepper for seasoning 

• 4 large slices rye or sourdough bread 

• 1 tbs Squeaky Gate extra virgin olive oil 

Method

• Bring a pot of salted water up to the boil and cook the eggs for 8 minutes. Place the eggs into a bowl of iced water and peel once cool enough to touch. Chop the eggs into a rough dice and place into a large bowl. 

• Add in the shallot, celery, cornichons, mayonnaise, yoghurt, lemon juice, zest, dill, sea salt, cracked black pepper and mix well to combine.

• Drizzle the bread with the oil and grill in a hot dry non-stick frying pan for 1-2 minutes each side, or until slightly charred. 

• To serve, spoon the egg mixture onto bread and garnish with extra lemon zest, dill sprigs, sliced cornichons and a drizzle of olive oil. 

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