Roasted Spiced Cauliflower Salad

Roasted Spiced Cauliflower Salad

Recipe by Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 2 tsp coriander seeds

• 2 tsp cumin seeds

• ½ cup pepitas

• ½ cup sunflower seeds

• 2 tbsp extra virgin olive oil

• 1 long red chilli, de-seeded and finely sliced

• 2 garlic cloves, peeled and finely sliced

• pinch of ground turmeric

• 1 cauliflower, cut into florets

• salt, to taste

• pepper, to taste

• 180 g baby spinach leaves

• 1 small handful of coriander

• 2 lemons, cut into wedges, to serve

• Raco tray

yoghurt & sesame sauce

• 1 tsp cumin seeds

• ½ cup sesame seeds

• 1 tsp salt

• 2 cups plain yoghurt

• 1 small handful of mint, finely chopped

Method

• Preheat the oven to 200°C.

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

• Dry roast the coriander seeds in the small frying pan, then tip them into the mortar and pestle. Do the same for the cumin seeds.

• Dry roast the pepitas and sunflower seeds, and set them aside for later.

• Grind the roasted coriander and cumin in the mortar and pestle.

• Combine the oil, coriander, cumin, chilli, garlic and turmeric in the large bowl. Add the chopped cauliflower. Toss to coat the cauliflower in the spiced oil. Spoon the cauliflower onto the baking tray then season with salt and pepper. Roast for 30 minutes or until browned and tender, checking that the cauliflower is cooking evenly. Allow to cool.

• Toss the cauliflower with the pepitas and sunflower seeds, and gently combine them with the spinach leaves.

• To make the yoghurt & sesame sauce, start by dry roasting the cumin seeds in the small frying pan until aromatic. Add the seeds to the mortar and pestle, and grind until fine. Dry roast the sesame seeds in the same pan until golden, then add them to the mortar and pestle with the cumin. Add the salt and pound the sesame seeds until they are broken and the oils have been released. Allow the seed mixture to cool, then add to the yoghurt and mint leaves in the medium bowl.

• Serve the cauliflower salad with coriander, lemon wedges and Yoghurt & Sesame Sauce

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Grilled Barramundi with Green Nam Jim

Grilled Barramundi with Green Nam Jim

Recipe by Michael Weldon

Ingredients

• 2 ocean farmed barramundi pieces

• sea salt

• Squeaky Gate extra virgin olive oil

• Raco griddle pan

green nam jim

• 3 green chillies

• 2 garlic cloves

• ½ bunch coriander, stem, save leaves for garnish

• 1tsp brown sugar

• 2tbs fish sauce

• 2tbs water

• 1 lime

• 2 spring onion sliced thinly

• ½ cup bean shoots

• 1 carrot, julienned

• 1 red chilli sliced thinly

Method

• Heat a BBQ or griddle pan until smoking, brush the barramundi with olive oil. Place skin side down on the grill and cook until the skin is crispy, and the fish is cooked halfway through. Turn over and cook the other side.

• In a mortar and pestle combine the green chilli, garlic, coriander stem and salt. Crush into a paste then add the sugar, fish sauce, water and lime juice. Mix together.

• Combine the coriander leaves, spring onion, bean shoots, carrot and chilli, and lime then mix together.

• Serve the Barramundi topped with the salad then drizzle with the green Nam Jim.

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Mulligatawny

Mulligatawny

Recipe by Sarah Todd

Ingredients

• 2 tbsp butter

• ½ onion, finely diced

• 1 carrot, peeled and finely diced

• 1 stick celery, finely diced

• 1 chili, seeded and finely diced

• 2 tsp ginger paste and garlic paste

• 1 apple, peeled, cored and finely diced

• 1 can diced tomatoes

• 1 tbsp Pattu garam masala

• 1 tsp Pattu ground cumin

• ½ tsp Pattu turmeric

• ½ tsp cinnamon

• 1/2 cup Pattu red lentils (uncooked)

• black pepper

• 3 cups vegetable stock

• 2/3 cup coconut milk

to serve

• roasted cashews

• sliced spring onion

• steamed rice

Method

• Melt the butter in a large pot over medium-high heat. Add the onion, carrot and celery and saute until soft (5 minutes). Add ginger, garlic, chili and apple and sauté for 1 minute.

• Add tomatoes, spices, lentils and stock and stir until combined and bring to a simmer uncovered for 30 minutes.

• Puree about 75% of the ingredients using either an immersion blender or by transferring a portion of the contents to the bowl of a standard blender. Leave some of the chunks whole, as it adds a nice texture and consistency to the soup. Return the soup to the pot if needed, then stir in the coconut milk. Taste, and adjust salt and black pepper as needed.

• Serve topped with cashew and spring onion along with rice.

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BBQ Corn

BBQ Corn

Recipe by Sarah Todd

Ingredients

• 4 whole corn on the cob, remove silk but keep husks attached

• 2 limes

• 1 tsp Pattu red chili powder

• 1 tps Pattu ground cumin

• 1 tsp Pattu chaat masala

• 1 tablespoon butter

Method

• Street style Butta or corn on the cob in India really is an absolute delight. Sweet, spicy and the little hit of heat.

• Make a spiced butter by mixing together all of the spices and butter and rub all over the corn. Keeping husk covering majority of the corn, char corn on a grill pan, bbq or roast in the oven until charred and cooked through.

• Serve with a squeeze of lime juice.

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Rhubarb & Polenta Traybake

Rhubarb & Polenta Traybake

Recipe by Courtney Roulston

Ingredients

• 250g rhubarb, trimmed, thinly sliced

• 2/3 cup caster sugar

• 4 eggs, separated

• 1 tsp vanilla bean paste

• 1 cup Coles almond meal

• 1/3 cup fine polenta (must be the finely ground polenta)

• 1 tsp gluten free baking powder

• 1 tbsp fresh thyme leaves

• 1-2 tbsp honey

• 1 cup Jalna greek yoghurt to serve

• 2 tablespoons Coles pumpkin seeds, crushed

• Raco slice tin

Method

• Preheat the oven to 160 degrees C.

• Place the rhubarb and half the sugar in a medium bowl and toss to coat. Set aside. Place the egg yolks, vanilla and remaining sugar in the bowl of an electric mixer and whisk for 5 minutes, or until thick and pale. Fold through the almond meal, polenta and baking powder.

• In a small clean bowl, whisk the egg whites to soft peaks. Add one third of the egg whites to the polenta mixture and gently fold. Repeat with the remaining egg whites until just combined.

• Spoon the mixture into a lined 20cm x 25/30cm square slice tin. Scatter over the rhubarb and thyme leaves. Cook for 40 minutes, or until cooked when tested with a skewer. Set aside to cool slightly before drizzling over the honey and crushed pumpkin seeds.

• Serve warm with a dollop of yoghurt.

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Crispy Pork Belly Salad with Fish Sauce Caramel

Crispy Pork Belly Salad with Fish Sauce Caramel

Recipe by Michael Weldon

Ingredients

• 800g pork belly, left in fridge for 24hrs to dry out

• sea salt

• Raco non-stick tray

fish sauce caramel

• ½ brown sugar

• 2 garlic cloves, crushed

• 1 lemongrass stalk, sliced

• 1 thumb sized piece of ginger, sliced

• 2 kaffir lime leaves

• 2 chillies, halved

• ¼ cup fish sauce

• 2 limes, juiced

• 1tbs sesame oil

• small Raco saucepan

salad

• 2 cos lettuce, cut into strips

• 1 cucumber, cut into half circles

• 1 red onion, sliced thinly

• 1 bunch of radishes, sliced thinly

• 1 bunch coriander, leaves picked

• 1 bunch mint, leaves picked

• 1 red chilli, sliced thinly

Method

• Pre heat an over to 220 degrees c fan force. Place the pork on an oven tray and sprinkle generously with salt. Put pork into the oven and cook for 30 minutes. After 30 minutes reduce the heat to 160 degrees, cook until pork belly is tender. Remove from oven and rest.

• Combine the sugar, garlic, lemongrass, ginger, lime leaf, chilli, fish sauce and ½ cup water in a small saucepan. Place over a medium heat, simmer for 20-25 minutes until the sauce thickens. Remove from heat and strain sauce through a sieve, add the lime and sesame oil. Let the sauce cool to room temperature.

• Mix the salad ingredients together in a large bowl. Dress with the fish sauce caramel.

• To serve, carve the pork into bite sized chunks. Spread the salad onto a sharing platter. Top with the roast pork then drizzle with the extra fish sauce caramel and top with extra herbs.

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Kathi Rolls

Kathi Rolls

Recipe by Sarah Todd

Ingredients

• 1 onion, blend to a paste

• 1 tbsp ginger paste

• 1 tbsp garlic paste

• 1 tomato, pureed

• 1 tsp sugar

• leftover lamb, shredded

• 100ml white wine vinegar

• ½ tsp Pattu chili powder

• 1 tsp Pattu paprika

• 2 tsp Pattu ground coriander

• 1 tsp Pattu ground cumin

• 1 egg, whisked

to serve

• fresh roti

• shredded red onion

• shredded iceberg

• coriander yoghurt chutney

• lime

• coriander fresh

Method

• In a fry pan on medium heat, add extra virgin olive oil and saute onions, garlic, ginger, tomato and sugar until fragrant, around 4 minutes. Add lamb and warm through for 2 to 3 minutes. Add the rest of the ingredients except for the egg and cook for 20 minutes with a lid. Season. Remove lid to thicken (5-10 minutes)

• In a separate pan, heat the roti and when you flip, add a little of the whisked egg to coat the inner side of the roti. Serve with all sides and make little wraps.

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Roast Chilli Oil with Dim Sum Cabbage Rolls

Roast Chilli Oil with Dim Sum Cabbage Rolls

Recipe by Courtney Roulston

Ingredients

• 400g regular pork mince (not low fat)

• 1 tbsp fresh ginger, grated

• ½ cup coriander, finely chopped, plus a few extra sprigs to serve

• 1 small free range egg,

• 2 green spring onions, finely sliced

• 2 tbsp soy sauce

• 2 tsp sesame oil

• pinch ground white pepper

• 12 large outer wombok leaves (chinese cabbage), blanched and dried

fragrant chilli oil

• 200ml Squeaky Gate extra virgin olive oil

• ½ teaspoons whole fennel seeds

• 1 start anise 1 bay leaf

• 2 cloves garlic, grated

• 1/3 cup dried chilli flakes

Method

• To make the chilli oil, place the extra virgin olive oil, fennel seeds, bay leaf and star anise in a small pot over a medium/low heat. Leave to infuse for 6-8 minutes, making sure not to burn the aromatics. Remove the fennel, star anise & bay leaf from the oil and add in the garlic and chilli flakes. Leave on a very low heat for 1-2 minutes, then take off the heat and leave to infuse for 15 minutes.

• Place the pork mince, ginger, coriander, egg, spring onion, soy, sesame oil and white pepper in a large bowl. Mix well with a wooden spoon until it forms a ball.

• Place the cabbage leaves onto a clean work surface with the tip of the cabbage leaf pointing away from you. Slice the middle tough stem out of the leaf so you have a large floppy leaf. Divide the pork mince amongst the cabbage leaves near the base, and roll them up, tucking in the sides to form a fat cigar shape.

• Fill a steamer basket with the cabbage rolls and place over a pot or wok of boiling water and cover with a tight fitting lid. Steam for 20 minutes, or until the pork mince is just cooked in the middle. Remove the cabbage rolls from the steamer and serve with some coriander sprigs and the chilli oil.

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Salmon Gravlax

Salmon Gravlax

Recipe by Michael Weldon

Ingredients

• 600g salmon skin on

• 80g Salt

• 80g Coles sugar

• 80mls gin

• 1tsp fennel seeds, toasted

• 5 juniper berries bashed in a mortar pestle

• 1tsp coriander seeds, toasted

• 1 lime, zest

• 1 bunch of dill chopped

to serve

• rye bread toast

• ¼ cup mayonnaise

• ¼ cup Bulla creme fraiche

• 1tbs capers, chopped

• 1tbs pickles, chopped

• 1tbs shallots chopped

• 1 bunch chives, chopped

Method

• In a bowl mix together the salt, sugar, gin, fennel, juniper, coriander and lime zest.

• Place the salmon skin side down on a baking paper lined tray. Spread the curing mixture over the salmon, making sure to cover all the flesh. Wrap in cling wrap and place into the fridge. Leave for 12-24 hours depending on how dry and cured you like your salmon. The longer you leave it the more it will cure.

• Unwrap the salmon and rinse under cold water. Pat dry with paper towel. Brush the flesh sides of the salmon with a little extra gin and then top with the diced dill. Wrap the fish in cling wrap and place in the fridge for 1 hour.

• In a bowl mix together the mayo, crème fraiche, capers, pickles, shallot and chives.

• Remove the salmon from the fridge and slice thin strips of cured salmon. Cutting off the skin. Serve salmon on toast spread with the caper and pickle crème fraiche. Top with extra dill sprigs.

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Seeded Pretzels

Seeded Pretzels

Recipe by Courtney Roulston

Ingredients

• 2 cups warmed milk

• 1/3 cup firmly packed brown sugar

• 1 tbsp dried yeast

• 2 tbsp sea salt flakes

• 4 ½ cups plain flour

• 75g butter, softened at room temperature

• 1/3 cup bi-carb soda

• Raco non-stick tray

toppings

• 2 tbsp white sesame seeds

• 1 tbsp black sesame seeds

• 1 tbsp fennel seeds, roughly crushed

• 1 tbsp sea salt flakes

• 1 tsp garlic powder

Method

• Place the milk and sugar in a large bowl and stir to dissolve. Sprinkle over the yeast and stir to combine. Leave for 5 minutes for the yeast to start to activate.

• Add in the butter, flour and salt and mix until you have a sticky soft dough. Turn the dough onto a lightly floured surface and knead for around 5 minutes, or until smooth and elastic. Place the dough into a large bowl that has been lined with oil, cover and stand in a warm place to prove until doubles in size, around 1 hour.

• Pre-heat the oven to 220 degrees C. Turn the dough onto a lightly floured surface. Divide into 12 even portions. Roll each portion into a rope around 70cm in length. Form each rope into a U shape, then cross the ends in the middle to form a loop. Twist the middle and fold the ends of the rope up over the pretzel.

• Place the bi-carb into a deep-sided frying pan of gently simmering water. Carefully dip the pretzels in the water and turn over. Place the pretzels onto 3 separate Raco non-stick oven trays. Mix the toppings together in a bowl and sprinkle over the pretzels.

• Bake the pretzels for 15 minutes, or until golden and cooked through. Serve warm with your favourite dip, butter or extra virgin olive oil.

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Sesame and Honey Drumsticks with Grilled Greens

Sesame and Honey Drumsticks with Grilled Greens

Recipe by Michael Weldon

Ingredients

• 8 chicken drumsticks

marinade

• 2tbs sesame oil

• 2tbs honey

• 2tbs soy

• 2 garlic cloves, grated

• 1 lemon, juice

• Squeaky Gate extra virgin olive oil

• salt

• 1 bunch baby broccoli

• 1 bunch bok choy

• 1 bunch spring onions

• 2tbs toasted sesame seeds

Method

• Combine all the drumstick marinade ingredients in a bowl and mix together. Divide the marinade in half. Marinate the drumstick with half.

• Heat a griddle or bbq until it smokes. Add the drumsticks and cook basting along the way until golden and lightly charred. Add the greens and cook until charred.

• Serve the greens on a plate topped with a couple of drumsticks. Pour over the saved half of the marinade and sprinkle over the sesame seeds.

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Sushi Bowl with Miso Roasted Eggplant

Sushi Bowl with Miso Roasted Eggplant

Recipe by Sarah Todd

Ingredients

• 4 japanese eggplants

• 100 g red miso

• 2 tbsp sake

• 2 tbsp mirin

• 2 tbsp sugar

dressing

• 50 g kewpie

• 1 tbsp mustard

• lemon juice

• Squeaky Gate extra virgin olive oil

to serve

• sushi rice

• edamame

• shredded cabbage

• toasted sesame seeds

• pickled ginger

• katsuboshi

• fried onions

• spring onion

Method

• Trim the tops from the eggplants and slice them in half lengthways. If you like, you can soak the eggplant in cold water for about 10 minutes, to remove some of the bitterness. 

• Lightly score the cut surfaces of the eggplant in a cross pattern, then brush with a little oil. Skewer the eggplant with long metal skewers and barbecue or grill over hot coals for about 10 minutes or until the eggplant is browned, softened and cooked through. (If you prefer, you can roast the eggplant in a 200°C oven for 15 minutes.)

• Make the marinade using the red miso, sake, mirin and sugar, and brush the roasted eggplant with a thick layer of the marinade and return to the barbecue for 2–3 minutes or until the miso is toasted and fragrant. Remove the skewers. Scatter the eggplant with sesame seeds.

• Make dressing and build your sushi bowl, drizzle with dressing.

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Black Bean Potatoes

Black Bean Potatoes

Recipe by Sarah Todd

Ingredients

• Squeaky Gate extra virgin olive oil

• bag of baby potatoes, boiled whole

• 2 tbsp finely minced garlic

• 2 tbsp finely minced ginger

• 2 green onions finely chopped

• 2 tbsp rice wine

• 1 tbsp black bean sauce

• 1/2 cup vegetable or chicken broth

to serve

• spring onion

• coriander

Method

• Place potatoes on grill plate to get those char marks. Meanwhile in a frypan, saute the garlic, ginger, onion and add rice wine and black bean sauce and simmer for 5 minutes. Add potatoes and stock and thicken.

• Serve with shredded spring onion and coriander.

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Blistered Corn, Almond & Lime Couscous

Blistered Corn, Almond & Lime Couscous

Recipe by Courtney Roulston

Ingredients

• 4 whole cobs corn, husks removed

• 2 cups San Remo couscous

• 2 teaspoons whole cumin seeds

• 1 tablespoon extra virgin olive oil

• 2 cups boiling water

• 1 long green chilli, chopped

• 2 cups baby spinach, roughly chopped

• ½ cup whole roasted almonds (skin on), roughly chopped

• 1 cup flat leaf parsley, roughly chopped

• 1 cup coriander, roughly chopped, plus a few sprigs to garnish

• ½ cup fresh pomegranate seeds, plus extra to garnish

dressing

• juice and zest 2 limes

• 1 tbsp maple syrup

• 2 tbsp extra virgin olive oil

• sea salt and cracked black pepper to taste

Method

• Heat a non-stick frying pan over a medium/high heat. Place the corn into the pan and cook for 10 minutes, turning occasionally until blistered and charred on the outside. Allow the corn to cool slightly before slicing the kernels from the cob.

• Dry roast the cumin seeds in a small frypan for 1 minute then crush in a mortar and pestle. Place the couscous, ground cumin and oil into a large flat bowl or tray. Using clean hands, rub the oil into the couscous to coat the outside of the grains. Mix through the boiling water until absorbed, then cover and set aside to steam for 8-10 minutes. Fluff the couscous with a fork once ready.

• Whisk all the dressing ingredients together in a small bowl.

• Mix the corn kernels, chilli, spinach, almonds, parsley, coriander and pomegranate seeds into the couscous. Place the salad into a serving bowl and garnish with coriander sprigs, pomegranate and extra almonds.

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Chicken, Chorizo and Manchego Meatballs with Green Romesco Sauce

Chicken, Chorizo and Manchego Meatballs with Green Romesco Sauce

Recipe by Michael Weldon

Ingredients

meatballs

• 500g chicken mince

• 1 chorizo, diced and cooked off

• 100g manchego cheese, diced + extra for garnishing

• ½ bunch parsley, chopped

• 1tsp smoked paprika

• 1 eggs

• ¼ cup breadcrumbs

green romesco sauce

• 3 green capsicums, roasted

• 1 jalapeno, seeds removed

• 60g spinach

• ½ bunch parsley

• 1tbs sherry vinegar

• ¼ cup roasted almonds

• ½ cup olive oil

• sea salt

Method

• Combine the chicken mince, chorizo, manchego, ½ bunch parsley, egg, breadcrumbs and a pinch of salt in a bowl, mix together until combined. Roll out golf ball size meatballs then place them onto an oven tray. Place into a 180deg oven and cook until just cooked through it should take around 12-15 minutes.

• In a blender combine the green capsicum, jalapeno, spinach, ½ bunch parsley, sherry vinegar, almonds olive oil and a pinch of salt in a blender. Blend until smooth.

• Serve the meatballs straight out of the oven topped with green romesco sauce and garnish with grated manchego.

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Spanakopita

Spanakopita

Recipe by Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 2 tbsp Squeaky Gate extra virgin olive oil

• 6 spring onions, finely chopped

• 2 cloves garlic, crushed

• ¼ tsp nutmeg, freshly grated

• ¼ tsp black pepper, freshly ground

• 1 very large bunch of winter greens, stems removed, leaves washed, dried and finely chopped

• 3 tbsp fresh chives, chopped

• a handful of parsley, chopped

• 4 eggs

• 220 g feta cheese, crumbled

• 220 g ricotta

• 80 g parmesan freshly grated

• ¼ cup Squeaky Gate extra virgin olive oil, for brushing

• 16 sheets filo pastry

• Raco baking dish

Method

• Preheat the oven to 180°C.

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

• To make the filling:

• Heat oil in the frying pan over a medium heat and sauté the spring onions until soft.

• Add the garlic, nutmeg, pepper, winter greens, chives and parsley.

• Fry, constantly stirring, until the greens are soft and most of the liquid has evaporated.

• Transfer to a colander to drain and cool.

• Whisk eggs in a large bowl. Gently fold in the cheeses and the cooled winter greens mixture to combine.

• To assemble and cook the spanakopita:

• Brush the baking dish with oil. To stop your filo from drying out as you work, cover sheets with foil, then cover this with a damp tea towel.

• Layer half the quantity of sheets in the bottom of the baking dish, brushing each sheet of filo with oil before laying it in the dish.

• Spread the greens and cheese filling over the pastry sheets.

• Lay the remaining filo over the filling, one sheet of pastry at time, brushing each sheet with oil.

• Coat the top sheet lightly with oil and tuck any overlap into the sides and corners of the baking dish.

• Score the top layer of filo into squares or diamonds.

• Bake for 30–40 minutes until golden brown.

• Follow the score lines to cut up the pie, and serve.

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Crispy Skin Salmon with Olive Tapenade

Crispy Skin Salmon with Olive Tapenade

Recipe by Michael Weldon

Ingredients

• 2 skin on salmon pieces

• ½ cup kalamata olives

• ½ cup green olives

• 1 shallot

• 2 confit garlic cloves

• ½ cup Squeaky Gate extra virgin olive oil

• 1tbs red wine vinegar

• ½ bunch parsley

• ½ tsp black pepper

• sea salt

• 1 lemon

• Raco frypan

Method

• Place a frypan over a medium heat. Add drizzle of extra virgin olive oil then place the salmon skin side down on the pan. Place a plate over the top if the fish to press it flat cook like this for 2 minutes then remove the plate and continue cooking. You want to cook the salmon 90% of the time on the skin to get beautiful crispy skin.

• In a mortar and pestle combine olives, shallot, garlic, parsley and a pinch of salt. Pound into a paste. Add the extra virgin olive oil and red wine vinegar, mix into a sauce.

• When the meat up the side of the fish has changed colour gently flip over the fish, turn the heat up, and cook until cooked through.

• Serve the sauce on the base of plate and place the salmon on the top. Serve with some boiled baby potatoes and a crisp green salad.

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Ramen Noodles

Ramen Noodles

Recipe by Sarah Todd

Ingredients

• 1 tbsp sesame oil

• 2 tsp garlic, finely diced

• 1 tsp ginger, julienne

• 1 shallot, finely sliced

• 1 tbsp toasted white sesame seeds

• 150 g pork mince

• 1 tsp chili bean paste

• 2 tbsp miso

• 1 tbsp sugar

• 1 tbsp mirin

• 4 cups chicken stock

• 2 servings ramen noodles

• Raco pot

to serve

• bean sprouts

• soft boiled eggs

• corn kernels

• nori

• spring onion

• chili oil

• pickled red ginger

• wombok steamed

• lime

Method

• In a heavy based pot on medium to high heat add oil and saute shallots, garlic and ginger. Let this cook for 4 minutes. Add pork and cook until browned, around 6 minutes.

• Add the rest of the ingredients except for the noodles and simmer for 5-10 minutes and serve in bowl over the noodles and top with garnishes.

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Green Minestrone

Green Minestrone

Recipe by Michael Weldon

Ingredients

• 1ltr Coles vegetable stock

• 1 sheets of kombu

• 6 dried shiitake mushrooms

• parmesan rind if you have some

• 4 spring onions, cut into 1cm pieces

• 2 zucchini, diced

• 2 leeks, cut into rounds

• 2 garlic cloves

• 1 head of fennel, diced

• ½ cup white wine

• 150g sugar snaps, cut into 2cm pieces

• 150g peas

• 1 tin white beans

• 1 bag baby spinach

• 1 lemon

• ½ bunch parsley

• ½ bunch dill

• sea salt

• black pepper

• Squeaky Gate extra virgin olive oil

• large Raco saucepan

• large Raco pot

to serve

• parmesan cheese

• crusty bread

Method

• In a saucepan combine the stock, kombu, shitake and parmesan rinds, place over a medium heat and gently bring up to a simmer.

• In a large stockpot over a medium high heat add a drizzle of extra virgin olive oil, the spring onion, zucchini, leek, garlic and fennel, sweat off for a couple of minutes.

• Add the white wine and reduce to a syrup. Strain the stock through a sieve into the vegetables. Bring to the boil then reduce to the simmer.

• Add the sugar snaps, peas, white beans and baby spinach, cook till heated through.

• Remove from the heat and add the lemon juice, parsley, dill and a good crack of black pepper.

• Serve with a piece of crusty bread, a drizzle of extra olive oil and a grating of parmesan cheese.

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Loaded Dill and Lemon Tzatziki

Loaded Dill and Lemon Tzatziki

Recipe by Courtney Roulston

Ingredients

• 1kg Jalna greek yoghurt

• 1 large lebanese cucumber

• sea salt flakes & black pepper to season

• 1 small clove garlic, finely grated

• 1 tbsp lemon juice, plus zest to garnish

• 1 tbsp honey

• ¼ bunch dill, chopped, plus extra sprigs to serve

• 6 slices grilled sourdough bread to serve

toppings

• 4 baby cucumbers, sliced

• 5 red radish, quartered

• 10 cherry tomatoes, sliced

• 15 large black pitted kalamata olives, torn

• 1 tbsp extra virgin olive oil

Method

• Place a clean muslin cloth inside a sieve and place over a large bowl. Pour the yoghurt into the cloth and set aside in the fridge for 4 hours to strain the liquid from the yoghurt. Discard the whey and place the thick yoghurt into a mixing bowl.

• Grate the Lebanese cucumber into a separate bowl and season with salt. Squeeze the liquid from the grated cucumber and place the pulp in with the yoghurt (discard the water). Add in the garlic, lemon juice, honey and dill into the yoghurt and mix well.

• Place the tzatziki into a large serving bowl and scatter over sliced baby cucumbers, radish, tomatoes, olives, lemon zest, dill, cracked black pepper and drizzle with extra virgin olive oil.

• Serve with warm Sourdough bread.

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