Asparagus Skewers with Macadamia Cream

Asparagus Skewers with Macadamia Cream

Recipe by Courtney Roulston

Ingredients

• 2 bunches asparagus (can we please buy thick stalks for this recipe)

• 2 tbsp Squeaky Gate extra virgin olive oil

• sea salt to taste

• ¾ cup macadamia nuts, plus a couple extra to serve

• 2 tbsp apple cider vinegar

• 1 tbsp maple syrup

Method

• Place the macadamia nuts into a small pot with 1 cup water and place onto a medium heat. Bring up to a simmer, cover and cook for 25-30 minutes to soften. Add the nuts and water into the jug of a high-speed blender and pour in the vinegar, maple syrup, sea salt and half the extra virgin olive oil. Blend until you have a smooth creamy sauce.

• Cut the asparagus spears into 10cm lengths. Thread 5 or 6 pieces horizontally onto small wooden skewers.

• Drizzle the remaining extra virgin olive oil over the asparagus and season with salt. Cook the asparagus in a grill pan for 2 minutes each side, or until slightly charred.

• Spoon some macadamia cream onto the base of a serving platter. Top with the skewers and grate some fresh macadamia nuts over the top with a microplane.

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Steak with Cafe De Paris Butter & Frites

Steak with Cafe De Paris Butter & Frites

Recipe by Michael Weldon

Ingredients

• 150g salted butter, room temp

• ½ bunch chives

• ½ bunch tarragon

• ½ bunch parsley

• 1 small shallot, diced

• 1tbs baby capers, chopped

• 4 anchovy fillets, chopped

• 1tsp worcestershire sauce

• 1tsp curry powder

• 1tsp sea salt

• 1tsp pepper

• Raco griddle pan

Method

• In a mixing bowl combine the café de Paris butter ingredients. Mix together until evenly combined. Lay a sheet of plastic wrap on the bench, add the butter to the plastic wrap and then roll into a log. Place the log into the freezer to set, then move to the fridge.

• Take the steak out of the fridge 1hr before you want to cook it. Heat a griddle pan or bbq until it begins to smoke. Season the steak generously with salt on both sides then drizzle with some oil. Place on the grill and cook for 2-3 minutes until the steak is seared nicely, then turn over and repeat the process on the other side. Cook to your level of doneness then take off the heat and rest.

• Cut butter into coins. Slice the steak, season with salt and top with a couple of coins of butter. Serve with fries.

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Fish Burger with Pineapple

Fish Burger with Pineapple

Recipe by Sarah Todd

Ingredients

• 4 snapper fillets, skinless

• 4 pineapple slices

• 4 large brioche burger buns

• 4 slices swiss cheese

• pickled cucumber slices

• iceberg lettuce

• tartare sauce

• Raco griddle

Method

• Heat grill pan over medium-high heat. Coat the fillets generously in oil and seasoning. Place fish directly on the grill pan at high heat for 1-2 minutes to get the grill marks on each side.

• Turn down the heat, add the lid and cook through for 4 minutes. Get the pan nice and hot, and place in the pan to cook 1-2 minutes per side.

• In a separate pan sear the pineapple in EVOO until caramelised, cook for about 3-4 mins, flip and cook another 3-4 minutes. During the last minute of cooking add the swiss cheese and the cucumber to the pineapple to slightly melt. (optional can all be cooked on the bbq)

• To assemble, place a piece of lettuce on the bottom of a bun, then the burger, pineapple, fish and tartare sauce on the lid.

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Green Cacio e Pepe

Green Cacio e Pepe

Recipe by Michael Weldon

Ingredients

• 500g San Remo fettuccine

• 1/4cup butter

• 1 head of broccoli, florette tips shaved off, reserve the stem for another dish

• 1tbs black pepper

• 100g parmesan cheese

• 1/2 bunch basil

• 1/2 bunch mint

• 1/3 bunch parsley

• sea salt

• lemon zest

Method

• Cook the pasta following the back of packet instructions in rapidly boiling salted water.

• In a large frypan add the butter. Once melted add the pepper and broccoli tips. Fry off until the pepper is toasted, and the broccoli tips are slightly crispy.

• Transfer the pasta from the water straight into the frypan bringing some water over with it. Toss the pasta through the butter, pepper and broccoli. Add the parmesan and turn the heat off from under the pan. Toss together to melt the cheese. Add the herbs and gently mix through.

• Serve the pasta topped with extra cheese, cracked black pepper, lemon zest and herb leaves.

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Tahini Burnt Basque Cheesecake

Tahini Burnt Basque Cheesecake

Recipe by Courtney Roulston

Ingredients

• 600g full fat cream cheese, room temperature

• 50g tahini paste

• 4 large eggs

• 1 cup caster sugar

• 2 tbsp honey

• 300ml Bulla thickened cream

• 2 tbsp plain flour

• 1 tbsp lemon zest

• 2 tbsp lemon juice

• 4 passionfruit to serve

• 2 small oranges to serve

• Raco tin

Method

• Pre heat the oven to 200 degrees C.

• Grease and line the base and sides of a 23cm spring-form tin, ensuring the baking paper comes 2cm above the rim of the tin.

• Place the cream cheese and tahini into a food processor and blitz until smooth. Add in the eggs, sugar, honey, cream, flour, lemon zest and juice. Blitz until you have a smooth batter. Pour the cheesecake batter into the prepared tin and gently tap on the bench to remove any air bubbles.

• Bake for 45-50 minutes, or until the cake is dark brown and just set in the center, you want a slight wobble when it comes out of the oven as it will firm up as it rests.

• Remove the cheesecake from the oven and leave to cool completely in the tin before slicing into wedges.

• Peel and slice the oranges into small segments and mix with the passionfruit pulp.

• Serve the cheesecake with a spoon of the passionfruit mixture over the top.

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Chargrilled Middle Eastern Lamb Burgers

Chargrilled Middle Eastern Lamb Burgers

Recipe by Stephanie Alexander Kitchen Garden Foundation

Ingredients

for the burgers

• 3 tbsp coriander seeds

• 3 tbsp cumin seeds

• 1.5 kg minced (ground) lamb

• 2 onions, finely chopped

• juice and zest of 3 lemons

• 1 handful of parsley, finely chopped

• 10 sprigs of thyme, finely chopped

• 3 tsp salt

• freshly ground black pepper

• ¼ cup Squeaky Gate extra virgin olive oil

• 30 small pita pocket breads

• 1½ cups yoghurt

for the salad

• 6 large carrots, grated

• 1 small handful of coriander, finely chopped

• 1 small handful of mint, finely chopped

• juice of 1 lemon

• ½ tsp salt

• 1 tbsp Squeaky Gate extra virgin olive oil

Method

• Preheat the oven to 150°C and place one of the baking trays inside to keep warm.

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

• Dry-fry the coriander and cumin seeds in the frying pan over a medium heat until they become fragrant.

• Grind the coriander and cumin seeds into a coarse powder with the mortar and pestle.

• Put the spices, lamb, onion, lemon zest and juice, herbs and salt, along with a good grind of black pepper, into a large bowl. Mix everything together very well with your hands.

• Divide up the mixture and roll it into 30 equal balls. Push down on each ball with the back of a fork. Place them on the cold baking tray. Brush the lamb burgers with oil using the pastry brush.

• Heat the chargrill pan over a medium-to-high heat.

• Place the burgers carefully on the hot grill, using tongs. Leave them to cook on one side without moving them. After 8–10 minutes, turn them and cook the other side (2–3 minutes).

• Drain the burgers on kitchen paper.

• While the burgers are grilling, brush the pita pocket breads with oil, then place them on the baking tray in the oven to warm through (about 5–8minutes).

• To make the salad, mix all the ingredients together in the other large bowl and transfer it to the serving bowl.

• Serve the burgers and warm breads on platters at the table. Place the burger patty in the pocket, top with a spoonful of yoghurt, and carrot & coriander salad.

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Sichuan Chilli Prawns

Sichuan Chilli Prawns

Recipe by Sarah Todd

Ingredients

• ½ cup Squeaky Gate extra virgin olive oil

• 2cm piece ginger, finely chopped

• 2 garlic cloves, coarsely chopped

• 1 spring onion , finely chopped

• 1 tbsp tomato purée

• 3 tsp chilli bean paste

• 2 tsp rice vinegar

• 2 tsp caster sugar

• 1 tsp sichuan peppercorns, ground

• 450g raw prawns , shelled and de-veined

• to serve

• handful coriander leaves

• sliced spring onion

Method

• Heat a wok over a high heat. Add the extra virgin olive oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions. Stir-fry for about 1 min, then add all the sauce ingredients and ½ tsp ground black pepper. Continue to stir-fry for another 3 mins over a high heat.

• Turn off the wok and allow it to cool slightly then add the prawn, they will confit in the sauce in 2-3 minutes. Serve, scattered with the coriander and spring onion.

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Mushroom Miso Soup

Mushroom Miso Soup

Recipe by Michael Weldon

Ingredients

dashi

• 4 sheets Kombu

• 100g dried shiitake Mushrooms

• 1.25 ltr water

miso

• ¼ cup miso

• 1 pack Silken Tofu, diced

• 6 fresh shiitake mushrooms, sliced thinly

• 1 bunch enoki mushrooms, trimmed

• 3 spring onions, sliced thinly

• ½ cup dried wakame

• 1tsp soy sauce

Method

• In a large pot combine the kombu, dried shiitake and water. Place onto a low heat and bring up to a gentle simmer.

• Simmer for 20-25 minutes until the water is seasoned with the seaweed and mushrooms. strain the inclusions from the dashi base then return to the heat.

• Add the miso to the dashi and whisk until combined. Add the tofu, fresh shitake, enoki, wakame and soy sauce. Simmer until the ingredients are heated through. Taste for seasoning and adjust if needed. Add the spring onion then serve.

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Corn Fritters with Feta and Cherry Tomato Salad

Corn Fritters with Feta and Cherry Tomato Salad

Recipe by Sarah Todd

Ingredients

• 2 corn on the cob (should make 2 cups kernels after grilled)

• 1 small red onion, finely diced

• 2 eggs

• ¼ coriander fresh, finely shredded

• 1 tsp sea salt

• freshly ground black pepper

• 1 cup plain flour

• 1 tsp baking powder

• 3 tbsp Squeaky Gate extra virgin olive oil

• ½ cup grated cheddar

• 100 g cherry tomatoes, halved

• 100 g feta, crumbled

• Raco frypan

to serve

• fresh dill

• fresh basil

• fresh mint

• red onion sliced

• lemon juice

Method

• Grill corn on cob and slice off kernels. Season cherry tomatoes and add to the grill and char until slightly blistered.

• Meanwhile, combine everything else in a bowl and stir through kernels. Place a frying pan on the grill plate and sear batches of the corn batter until caramelised on each side.

• Toss together salad ingredients and grilled cherry tomatoes and serve.

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Iced yoghurt Chai

Iced yoghurt Chai

Recipe by Michael Weldon

Ingredients

• 2cups Milk

• 2tbs brown sugar

• 2 darjeeling tea bags

• 2 cinnamon quills

• 1 star anise

• 4 cardamom pods

• 5 peppercorns

• 4 cloves

• 1 cup Jalna yoghurt

• ice to serve

• small Raco saucepan

Method

• In a medium saucepan combine the sugar, tea, cinnamon, star anise, cardamom, peppercorns and cloves.

• Pour over the milk and place onto a medium heat and bring to the simmer. Allow to simmer for 5-8m minutes. Leave to cool to room temperature.

• Once the chai has cooled strain out all the extra ingredients. Add the yoghurt to the chai and blend with a stick blender until combined. Serve over ice.

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Cambodian Fried Quail

Cambodian Fried Quail

Recipe by Courtney Roulston

Ingredients

• 8 butterflied quail

• 2 tbsp light soy sauce

• 1 tbsp fish sauce

• 2 tbsp oyster sauce

• 1 tsp cracked black pepper

• 2 cloves garlic, minced

• 1 green spring onion (Scallion), finely sliced

• 2 cups rice flour

• sea salt to taste

• oil to fry

lime dipping sauce

• juice of 1 lime, plus extra wedges to serve

• 1 tbsp fish sauce

• 1 tsp freshly cracked black pepper

• 1 tbsp maple syrup

Method

• Mix together the soy, fish sauce, oyster sauce, pepper, garlic and spring onion in a large bowl. Add in the quail and mix together to ensure that they are all covered in the marinade. Refrigerate for 1-2 hours to develop the flavour.

• Place the flour into a large bowl and season with sea salt and more black pepper.

• Give the quails a mix in the marinade to get them properly coated just before tossing into the Seasoned flour.

• Coat the quails in flour and set them aside on a tray for 5-10 minutes for the flour to become slightly wet.

• Meanwhile mix together all the lime dipping sauce ingredients together and taste for balance of sweet, sour, salty and hot.

• Heat the oil to around 170 degrees and deep fry the quails in batches, until golden and crisp. Drain on kitchen paper to remove any excess oil and season with sea salt flakes.

• Place the quail onto a serving platter with the dipping sauce on the side.

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Gluten Free Banana & Coconut Bread with Raspberry Chia Jam

Gluten Free Banana & Coconut Bread with Raspberry Chia Jam

Recipe by Courtney Roulston

Ingredients

• 1½ cups gluten-free plain flour

• 1 cup desiccated coconut

• ½ cup brown sugar

• 2tsp gluten-free baking powder

• 1tsp bicarbonate soda

• 1½ cups mashed over-ripe banana (about 4 really really ripe bananas)

• 2/3 cup melted virgin coconut oil

• 2 large Coles Free-range eggs, beaten

• 2tbsp honey

• ½ cup Jalna greek yoghurt to serve

raspberry Chia Jam

• 1.5 cups Raspberries

• 1tbsp white chia seeds +1/2 cup water

• 2tbsp Coles honey

Method

• To make the jam, soak the chia seeds and water for 5 minutes until they form a gel. Place the raspberries into a bowl and crush with the back of a fork until mushy. Add in the honey and stir through the chia seeds. Store in a glass container in the fridge.

• Pre heat oven to 170 degrees. Grease and line the base and sides of a loaf pan.

• Combine the gluten free flour, coconut, sugar, baking powder, and bicarbonate soda in a bowl. Whisk the mashed banana, coconut oil, eggs and honey in a bowl. Add to the flour mixture and combine until smooth.

• Spoon into prepared pan and smooth the surface. Bake for 45-50 minutes, or until a skewer is inserted into the center of the loaf and comes out clean. Set aside for 5 minutes before turning out onto a wire rack to cool.

• Once cool, cut the bread into slices and serve with Chia jam and yoghurt. Enjoy!

• *If making muffins, spoon mixture into cupcake papers and bake at 180 degrees for 30 minutes.

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Grilled Leeks with Parmesan and Sour Cream

Grilled Leeks with Parmesan and Sour Cream

Recipe by Michael Weldon

Ingredients

• 4 large leeks, cut into 3cm lengths

• 75g parmesan

• ¼ cup chopped roasted hazelnuts

• Squeaky Gate extra virgin olive oil

green sour cream

• 125g Bulla sour cream

• 1 garlic clove

• ½ bunch parsley

• 1 bunch chives

• 1 green chilli

• 1tsp apple cider vinegar

• sea salt

Method

• Heat a BBQ or grill until smoking. Drizzle the cut parts of the leeks with extra virgin olive oil and a pinch of salt. Grill until the leeks show cross grill marks and are cooked through.

• In a mortar and pestle combine the garlic, parsley, chives, chilli and a pinch of salt. Beat into a paste, add the sour cream and vinegar then mix until combined.

• To serve spread the green sour cream on the base of a plate or bowl. Top with a sprinkle of hazelnuts, then add the grilled leeks. Sprinkle with a few more hazelnuts and drizzle with extra virgin olive oil. Finish with loads of freshly grated parmesan cheese.

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Sticky Pork Strip and Apple Slaw

Sticky Pork Strip and Apple Slaw

Recipe by Sarah Todd

Ingredients

• 1 tbs sesame oil

• ½ cup hoisin sauce

• 2 tbsp soy sauce

• 1 tbsp julienne giner

• 700 g pork strips

• ½ teaspoon salt

• 2 green apples, julienne

• 1 bunch coriander, shredded

• spring onion, julienne

• 1 green capsicum, julienne

• 2 cloves garlic, peeled and thinly sliced

• 1 tsp soy sauce

• 2 tsp apple cider vinegar

• 2 tbsp sesame oil (roasted)

• 2 tbsp toasted white sesame seeds

• sea salt

• Raco baking tray

to serve

• toasted sesame seeds

• fresh coriander

• julienne red chilli

Method

• In a bowl, combine the sesame oil, hoisin, soy and ginger.

• Place the pork strips on a lined baking tray. Cover with hoisin mix and leave to marinate in the refrigerator for at least 30 minutes.

• Place pork strips on a hot grill or bbq and grill on each side for 4-5 minutes or until cooked through.

• Make dressing and toss all coleslaw ingredients, then serve on the side of the strips.

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Romesco with Spring Onions

Romesco with Spring Onions

Recipe by Sarah Todd

Ingredients

• 100g capsicum, charred and skin removed

• 30g of almonds, toasted

• 30g of brazil nuts, toasted

• 40g of Squeaky Gate extra virgin olive oil

• 1/2 tsp smoked paprika

• 1 tsp chopped parsley

• 1 tbsp of tomato purée

• sherry vinegar

• sea salt

• bunch of asparagus

• bunch of spring onions

to serve

• 1 fennel bulb finely sliced on a mandoline (or as finely sliced as you can manage with a knife)

• lemon juice

• Squeaky Gate extra virgin olive oil

• rye crackers

Method

• To make the romesco sauce, place all of the ingredients in a blender and pulse until combined. The sauce should be well-mixed but not totally smooth. Season to taste.

• Season asparagus and spring onion and grill on the bbq.

• Plate asparagus with romesco sauce, drizzle extra virgin olive oil and lemon on top and serve with fennel and rye crackers.

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Blueberry Chia Jam with Salted Almond Butter Toast

Blueberry Chia Jam with Salted Almond Butter Toast

Recipe by Courtney Roulston

Ingredients

• 1 ½ cups blueberries

• 1 tbsp white chia seeds

• ½ cup (125ml) water

• ¼ cup maple syrup

• ½ tsp vanilla bean paste

• 4 thick slices bread, toasted

salted almond butter

• 2 cups roasted almonds

• ½ teaspoon sea salt flakes

Method

• Place the blueberries into a small pot over a medium heat. Mix the chia seeds into the water for 1-2 minutes, or until turned into a thin gel. Add into the pot with the blueberries and bring up to a boil. Reduce the heat to a gentle simmer and add in the maple syrup and vanilla. Continue to cook, stirring occasionally for 6-8 minutes, or until the jam has turned thick and syrupy. Remove from the heat and allow to cool before transferring into a sterilized jar.

• For the almond butter, place the almonds and sea salt into a small food processor. Blitz for 6-8 minutes, or until the almonds have broken down and the oils have split into a soft and oily butter like texture.

• To serve, spread the almond butter onto hot toast and dollop over the blueberry chia jam.

• *Jam will store in the refrigerator and use within 7 days.

• *Almond butter will last as long as the used by date on the almond packet.

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Steamed Barramundi with Greens and Ginger dressing

Steamed Barramundi with Greens and Ginger dressing

Recipe by Michael Weldon

Ingredients

• 2 ocean farmed barra fillets, score skin side

• 2 bok choy, halved

• 1 bunch baby broccoli, trimmed

• 100g green beans, tails trimmed

• 8 dried shiitake mushrooms, hydrated in 1 cup of water, water reserved. Do this 30 mins before cooking

• 1 thumb sized piece of ginger, julienne

• 2 spring onions, sliced thinly white and green part separated

• ½ cup light soy

• 1tbs black vinegar

• 1tbs chilli bean paste

• 1 tbs caster sugar

• 2tbs sesame oil

• Raco wok

Method

• Place a wok or frypan with water in it over a medium high heat until it begins to steam.

• Place the fish into a plate and place that plate into a steamer basket. Once the water is steaming, place the basket and lid into the pan and steam.

• In a small pot combine the ginger, white part of spring onion, soy, vinegar, chilli bean paste, sugar, sesame oil and ½ cup mushroom water. Place over a medium heat and bring to the boil then remove from the heat and allow to steep.

• When the fish has been steaming for 5 mins add the greens and hydrated shitake into the second steamer basket. Place on top of the fish basket and steam for 2-3 minutes until the fish is done.

• To serve, place the greens on the bottom, top with the fish then pour over the ginger dressing. Garnish with green parts of the spring onion.

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Homemade Crumpets

Homemade Crumpets

Recipe by Michael Weldon

Ingredients

• 2 cups plain flour

• 1 1/2cups milk at room temperature

• 1tsp honey

• 1/4 tsp salt

• 1 tsp baking powder

• 1/2 tsp yeast

• butter for cooking and serving

• honey

• 1 cup water

• Raco frypan

Method

• Combine the milk, cup of water, yeast and honey in a jug and mix together. Allow the yeast to activate for a couple of minutes.

• Combine the flour, salt and baking powder in a bowl, mix together. Add the milk mixture into the flour and mix into a smooth batter. Cover the batter in plastic wrap and leave in a warm place for 30 minutes to double in size.

• Heat a non-stick frypan over a medium high heat, add some butter and melt. Butter 2 crumpet or egg rings. Place the rings into the frypan and pour in the batter 1/2 the way up the ring. Cook on the medium high heat for 2 minutes, turn the heat down for the next 2 minutes and down to medium low for 3-4 minutes until you see air bubbles and holes. Flip the crumpets over for 30 seconds on the top to set them. Transfer the crumpets to a cake rack to cool. Repeat this process until all the crumpets are cooked.

• Toast crumpets and serve with your favourite toppings.

• Crumpets are better the next day (if they last that long without being eaten!). They can also be frozen and cooked from frozen.

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Spaghetti Vongole

Spaghetti Vongole

Recipe by Sarah Todd

Ingredients

• 280g San Remo spaghetti

• 5 tbsp Squeaky Gate extra virgin olive oil

• 1 kg pipis, washed thoroughly and and chilled in cold water for 1 hour and drained

• ½ tsp fennel seeds

• 3 shallots (or small onion)

• 4 cloves garlic, finely chopped

• 1 cup white wine

• 10 cherry tomatoes, quartered

• 1 tsp chili flakes

• 1 lemon (zest)

• 1 tbsp butter

• salt

• pepper

• parsley for serving

• Raco pan

Method

• Cook spaghetti until al dente according to package instructions, then transfer to a colander to strain.

• Heat oil in a frying pan set over medium-high heat and toast fennel seeds for 30 seconds until fragrant. Add garlic and shallots and sauté for approx. 5 min. Add wine and reduce by half. Add cherry tomatoes and chilli and cook for 5 minutes then add pipis, cover and cook until pipis are cooked and open (approximately 3-4 minutes).

• Sort out closed ones. Season with salt, pepper and lemon zest and turn through the spaghetti for approximately 1 min. Garnish with parsley. Enjoy!

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Sourdough Prawn Toast with Ginger Sauce

Sourdough Prawn Toast with Ginger Sauce

Recipe by Courtney Roulston

Ingredients

• 650g Coles raw/green prawn meat (after peeling)

• 1 egg white

• 2 tsp sesame oil

• 2 tsp sea salt flakes

• ¼ bunch coriander, stems and leaves separated

• 2 green spring onion, white parts chopped, green parts julienne in iced water

• 1 large loaf sourdough bread

• ½ cup white sesame seeds for sprinkling

• oil for deep frying

• kewpie mayonnaise to serve

ginger sauce

• 2 tbsp ginger

• 1 long red chilli

• 3 tbsp fish sauce

• 2 tbsp lime juice, plus extra wedges to serve

• 1 tbsp honey

Method

• For the ginger sauce, place all the ingredients into a food processor and blend until you have a smooth red-tinged sauce. Taste for balance of sour, salty, hot and sweet. Pour into a dipping bowl and set aside.

• To make the prawn mousse, place the prawns, egg white, sesame oil, salt, white parts of the spring onions and stems of the coriander into the bowl of a food processor and pulse to create a course looking paste-Make sure not to make the mousse too smooth as you want a few chunks of prawn in the mix. Set the mixture in the fridge to firm up for 1 hour.

• Cut the ends off the bread and slice into 1.5cm thick slices. Using a butter knife spread the prawn mousse onto the bread evenly into a 1.5cm thick coating. Sprinkle the tops with sesame seeds.

• Heat oil to 180 degrees in a wok. Fry the prawn toast in batches of 2 or 3 for 5 minutes, or until the toast is golden and the prawn mousse is fully cooked through. Drain on paper towel and slice into 3 pieces.

• Drizzle the kewpie mayonnaise over the top of the toasts and garnish with coriander tops and green spring onions. Serve on a platter with the ginger sauce and extra lime wedges

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