Family Aussie Beef Pie

Family Aussie Beef Pie

Recipe Courtney Roulston

Ingredients

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 large brown onion, diced

• 3 large carrots, grated

• 3 celery stalks, grated

• 2 x 500g Coles beef mince

• salt and cracked black pepper to taste

• 2 heaped tbsp tomato paste

• 1 tbsp vegemite

• 3 tbsp worcestershire sauce

• 2 tbsp corn flour

• 1.5 cups Coles low salt beef stock

• 2 sheets frozen puff pastry

• 1 egg, beaten

Method

• Pre heat the oven to 200 degrees C.

• Heat the extra virgin olive oil in a large frying pan over a medium/high heat, add in the onion and cook for 1-2 minutes to soften. Add in the grated carrot, celery, season with salt and continue to cook for a further 2-3 minutes or until the vegetables are tender.

• Remove the vegetables from the pan and place the same pan back onto the heat. Add in the beef mince, pepper and salt and cook, breaking up with the back of a spoon for 5-6 minutes, or until the beef has browned.

• Stir through the tomato paste, vegemite, Worcestershire sauce, corn flour and beef stock. Bring the mixture up to a gentle simmer and cook for 3-4 minutes, or until the mixture has thickened. Then stir through the reserved vegetables.

• Pour the mixture into a 22x30cm pie or roasting tin. Allow the beef mixture to cool before placing the puff pastry onto the top of the pie. Cut a hole in the center of the pastry to allow some air to escape while the pie is cooking.

• Brush the top of the pastry with the beaten egg and bake in the oven for 30 minutes, or until the top of the pie is golden and flaky.

• Serve the pie hot with your choice of salad, boiled peas or mashed potato.

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Homemade Ricotta with Figs

Homemade Ricotta with Figs

Recipe Sarah Todd

Ingredients

• 2 l full cream milk

• 1 cup Bulla thickened cream

• 1/2 teaspoon salt

• 3 tablespoons fresh lemon juice

• 200g dried baby good quality turkish/iranian figs

• 80 ml vincotto

• 50 g brown sugar

• 1 cinnamon quill

• 2 star anise

• 1 rind each of lemon and orange

• 3 tbs grand mariner liqueur

Method

• Slowly bring milk, thickened cream, and salt to a rolling boil in a large pot over medium heat, stirring occasionally to prevent burning. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles (2 minutes). Pour the mixture into a sieve lined with muslin cloth and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days

• For figs, place all ingredients into a pot and add 3 cups of water and make a cartouche and place it on top and press to the liquid. Simmer over a low heat until the figs have softened and the liquid has reduced, approx 7-10minutes.

• Remove figs with a slotted spoon and keep warm. Continue to simmer the liquid until reduced to a thick syrup.

• Place ricotta into a jar and top with figs. Pour over the strained syrup.

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Golden Gazpacho with Olive oil Focaccia

Golden Gazpacho with Olive oil Focaccia

Recipe Michael Weldon

Ingredients

focaccia

• 150g bakers flour

• 150g tipo 00 flour

• 200ml warm water

• 4g dried yeast

• 1 tsp sea salt

• ¼ cup Squeaky Gate extra virgin olive oil

gazpachio

• 4 punnets of gold perino cherry tomatoes

• 1 yellow capsicum, cut into chunks

• 2 light yellow or green banana chillies

• 1 cucumber, skin peeled, chopped roughly

• 1 large shallot, peeled and chopped

• 1 large garlic clove

• 1tsp tabasco sauce

• 1tbs red wine vinegar

• 2tbs Squeaky Gate extra virgin olive oil

• sea salt

garnish

• 1 jalapeno sliced

• ¼ bunch parsley

Method

• Mix together the flours and sea salt. In a jug combine the water and yeast whisk until the yeast begins to bubble/froth. Add the olive oil into the liquid and mix together. Combine with the flour mixture. Gently mix the ingredients together until the mixture comes together in a rough dough ball. Place into a bowl and rest for 30mins. After 30 minutes knock the bowl and gently knead using extra virgin olive oil to stop the dough from sticking from the bench. Once the dough is kneaded for 2-3 minutes place on an oiled tray covered in cling wrap. Leave to prove for 2-2.5 hours.

• Pre heat an oven to 200deg C. On an oiled tray spread out the dough and press it into all the corners of your tray. With your fingertips poke holes into your dough to create places to catch your extra virgin olive oil. Drizzle the dough with some more extra virgin olive oil and a pinch of salt. Leave covered in plastic to prove for 30 minutes. After 30 minutes uncover and place into the oven. Bake for about 20 minutes until the focaccia is golden brown and cooked through. Cool and slice.

• In a blender process the tomatoes, capsicum, peppers, cucumbers, shallot, garlic, tabasco, vinegar, a pinch of sea salt and extra virgin olive oil until smooth. Strain through a sieve to catch any not blended bits. Once strained place the soup into the fridge for 15 minutes.

• To serve add Gazpacho to a soup bowl, top with your favourite garnishes and a good drizzle of extra virgin olive oil. Serve with focaccia to dip in the soup.

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Prawn and Choko Stir-Fry

Prawn and Choko Stir-Fry

Recipe Courtney Roulston

Ingredients

• 2 tbsp Squeaky Gate extra virgin olive oil

• 2 cloves garlic, finely chopped

• 2 red shallots/French shallot, finely sliced

• 350g Coles australian raw/green king prawns, chopped *(weight after peeling)

• 2 medium chokos, peeled cut into thick matchsticks

• ½ tsp cracked black pepper

• steamed rice to serve

stir-fry sauce

• 1 tbsp fish sauce

  1 tbsp light soy sauce

• 2 tbsp oyster sauce

• ½ tsp corn flour

• 1 tsp honey

Method

• Mix the stir-fry sauce ingredients together in a small bowl. Set aside.

• Heat the oil in a wok over a high heat, then add the garlic and shallots and stir fry for 1 minute, or until translucent.

• Add in the sliced choko and cook for 2 minutes then add in the prawn meat and stir-fry for another 1-2 minutes, or until the prawns start to change colour.

• Pour in the sauce and black pepper. Toss to combine and cook for 2 minutes, or until the sauce is glossy and the choko is tender and prawns cooked through. Serve immediately with steamed rice.

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Steak, Bacon & Cheese Pie

Steak, Bacon & Cheese Pie

Recipe Michael Weldon

Ingredients

• 1kg chuck steak, diced

• 2tbs plain flour

• 4 rashers streaky bacon, sliced

• 1 onion, diced

• 2 garlic cloves, sliced

• 2 cups beef stock

• sea salt

• black pepper

• Squeaky Gate extra virgin olive oil

• 4 sheets short crust pastry

• 4 sheets puff pastry

• 1 cup pizza blend cheese

• 2 tbs ketchup

• 2 egg yolks

• large Raco saucepan

• large Raco pie tin

Method

• Heat a large saucepan over a medium heat. Dust the beef in plain flour. Add a drizzle of oil to the saucepan and add the beef, cook until its browned. Remove and reserve in a bowl. Add the bacon and onion, cook until the bacon is caramelized. Add the beef back into the pot along with the beef stock, ketchup, a pinch of salt and black pepper. Bring to the boil then reduce to the simmer and cook till the beef is tender. Once tender taste and adjust the seasoning if needed. Chill the filling in the fridge.

• In a large Raco pie tin, combine the chilled pie mixture with the tomato sauce. Spoon into tin then top with pizza cheese. Brush the pastry with egg wash and top with the puff pastry, pinch the edges of the pastry to seal it. With the tip of a knife cut a couple of holes into the pastry to allow steam to escape. Egg wash the pastry and cook in a 180deg oven for 35-40minutes until the pastry is golden and puffed.

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Bhel Puri

Bhel Puri

Recipe Sarah Todd

Ingredients

• 1 cup puffed rice

• 1 tsp peanuts, crushed and roasted

• 2 tsp red onion, chopped

• 2 tsp tomatoes, chopped

• 2 tbsp shredded iceberg

• 1 tsp fresh coriander

• 2 tsp lime juice

• 2 tsp dried raisins

• 1 tsp date tamarind chutney

• 1 tsp Sriracha (or preferred chilli sauce)

• pinch Pattu chaat masala

Method

• In a large mixing bowl, combine all ingredients and drizzle tamarind chutney and Sriracha to taste. Sprinkle chaat masala, a squeeze of lime juice and lightly toss until thoroughly mixed. Lastly, fold in chopped herbs.

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Slow Roast 5-Spice Pork Shoulder with Cabbage Slaw

Slow Roast 5-Spice Pork Shoulder with Cabbage Slaw

Recipe Courtney Roulston

Ingredients

• 2.2kg Coles boneless pork shoulder

marinade

• 1 tsp chinese 5 spice powder

• 2cm piece fresh ginger, grated

• 2 tbsp soy sauce

• 3 tbsp hoisin sauce

• 2 tbsp honey

• 2 tbsp sesame oil

cabbage salad

• 4 cups shredded savvoy cabbage

• 1 cup coriander, chopped, plus extra sprigs to serve

• 2 tbsp apple cider vinegar

• 1 tbsp Squeaky Gate extra virgin olive oil

• 2 tsp sesame seeds, toasted

to serve

• 2 cups short grain brown rice

• 1 long red chilli, sliced

Method

• Pre heat the oven to 170 degrees C.

• Remove string from the pork shoulder and place into a deep-sided roasting tray.

• Whisk together all the marinade ingredients with 1 cup of water. Pour the marinade mixture over the pork and cover with baking paper and foil to seal.

• Roast in the oven for 3 hours, or until the pork is tender. Uncover the pork and baste with some of the pan juices. Place back in the oven and roast for a further 30 minutes to make the pork darker in colour and the sauce slightly reduced and sticky.

• Meanwhile place the rice into a pot with 2 cups boiling water and place onto a medium heat. Cook until the water has been absorbed, then turn the rice down to very low, cover with a lid and steam for 15 minutes.

• Mix together all the cabbage salad ingredients and season with sea salt and cracked black pepper. Place into a serving bowl and garnish with extra sesame seeds.

• Serve Pork with steamed rice, cabbage salad and garnish with extra coriander sprigs and sliced chilli.

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One Pot Pasta with Fennel and Chickpea

One Pot Pasta with Fennel and Chickpea

Recipe Sarah Todd

Ingredients

• 100ml Squeaky Gate extra-virgin olive oil, plus more to finish

• 100g chorizo, roughly chopped

• ½ brown onion, thinly sliced

• ½ fennel bulb, core removed, thinly sliced

• 1 tbsp garlic paste

• 400g canned chickpeas

• ½ tsp chilli flakes

• 100ml white wine

• 150g San Remo elbows

• 750ml vegetable stock

• small handful parsley, roughly chopped

• 25g parmigiano reggiano, grated, plus extra to finish

to serve

• lemon wedge

• parsley

• parmesan

Method

• Place a heavy based deep frypan on medium heat. Add the chorizo, onion and fennel. Season with salt and pepper and cook until just beginning to turn golden.

• Add the garlic, chickpeas and chilli flakes and cook on for 1 minute before deglazing the pan with white wine. Allow this to reduce by half.

• Add the stock and bring to the boil. Add the San Remo elbows, reduce to a simmer and cover. Check every couple minutes to make sure it’s not sticking to the bottom of the pan.

• Once the pasta is al dente, remove the lid, check seasoning and adjust if needed. Add a splash of stock if necessary, keep this a little watery and don’t reduce completely.

• Add the parmesan and stir until melted through. Finish the dish with parsley, a generous grating of fresh parmesan and a big splash of extra virgin olive oil.

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Poached Chicken Breast with Spicy Wok Tossed Broccoli in Oyster Sauce

Poached Chicken Breast with Spicy Wok Tossed Broccoli in Oyster Sauce

Recipe Michael Weldon

Ingredients

• 2 chicken breasts

• 1 cup water

• 1/2 cup chinese cooking wine

• 1/4 cup soy

• 1 thumb size piece of ginger, sliced

• 2 garlic cloves crushed

• 1 head of broccoli, sliced thinly

• 1 brown onion, sliced thinly

• 2 garlic cloves

• 1 thumb sized piece of ginger, chopped finely

• 2 birdseye chillies, sliced

• 1/2 cup oyster sauce

• 2tbs chinese cooking wine

• 1tbs soy sauce

• 1tbs sesame oil

• 1tbs rice wine vinegar

• Squeaky Gate extra virgin olive oil

• fried shallots to garnish

Method

• Combine the water, 1/2cup cooking wine, 1/4cup soy, sliced ginger and crushed garlic in a small saucepan. Bring to the boil then add the chicken breasts, place the lid on and reduce to a simmer. Simmer for 5 minutes then turn off the heat and poach for 5 minutes.

• Heat a wok until it begins to smoke. Add a drizzle of oil and the broccoli, cook until the broccoli softens. Add the onion, garlic, ginger and chilli, fry for a minute until they lightly brown.

• In a bowl combine the oyster sauce, cooking wine, soy, sesame oil and rice wine vinegar, mix together.

• Add the oyster sauce mixture into the wok and toss through until all the broccoli is coated.

• Slice the chicken and serve in a bowl with a little of the poaching stock spooned over the top. Serve the broccoli on the side.

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Crispy Salmon with Coconut Creamed Spinach

Crispy Salmon with Coconut Creamed Spinach

Recipe Courtney Roulston

Ingredients

• 1 cup Coles brown basmati rice

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 small brown onion, diced

• 2 cloves garlic, chopped

• 2 tsp ginger, julienne

• ½ tsp Pattu ground cumin

• ¼ tsp Pattu ground turmeric

• ½ tsp Pattu garam masala

• 150g baby spinach leaves

• 150ml coconut cream

• 2 x 180g Salmon, Skin on

• sea salt to taste

• ¼ cup coriander sprigs to serve

• 1 long red chilli, chopped

• 2 lemon wedges to serve

• 2 x medium Raco frypan

Method

• Place the rice along with 1 cup boiling water into a small pot. Bring up to a simmer, and once the water has been absorbed, turn the heat down to very low, cover with a lid and leave to steam for 15 minutes, or until fluffy and cooked through.

• Heat a non-stick frying pan over a medium heat and add in 1 tablespoon of the extra virgin olive oil. Add in the onion and cook for 1-2 minutes before adding in the garlic and ginger and stir-fry for 1 minute, or until fragrant. Add in the spices and toast off before mixing through the spinach and the coconut cream. Gently simmer for 3-4 minutes to wilt the spinach and thicken the sauce.

• Meanwhile, heat a non-stick frying pan over a medium heat. Rub the remaining oil over the salmon and season the skin side with sea salt. Cook the salmon, skin side down for 5 minutes, or until golden and crisp. Turn over and cook for 1-2 minutes on the second side, then turn off the heat and allow the salmon to rest in the pan for a couple of minutes to gently finish cooking the fish through.

• To serve, place the rice into serving bowls and spoon in the spinach and coconut sauce. Top with the salmon and scatter over chopped chilli, coriander and lemon weges.

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Broccoli Slaw

Broccoli Slaw

Recipe by Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 2 large heads of broccoli, separated into finger-sized

• florets, stems and leaves finely sliced

• ½ red onion, finely chopped

• 1 red apple, chopped into small pieces

• 1 cup raisins

• 1 cup sunflower seeds,

• 2 tbsp Squeaky Gate extra virgin olive oil

• 2 tbsp lemon juice

• ½ tsp sea salt

• pepper, to taste

• 1 cup Jalna greek yoghurt

• broccoli flowers (optional)

Method

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

• Place the small frying pan on a medium heat and add the sunflower seeds. Toast, stirring occasionally, until lightly browned.

• Combine the broccoli, onion, apple, raisins and toasted sunflower seeds in the large bowl.

• Drizzle the slaw with oil and lemon juice. Sprinkle over the salt and pepper, and toss lightly.

• Add the yoghurt and mix until the florets are well coated.

• Transfer to a serving bowl, garnish with broccoli flowers, if using, and serve.

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Leftover Chicken Sandwich

Leftover Chicken Sandwich

Recipe by Michael Weldon

Ingredients

• 400g poached chicken from the nana’s chicken soup recipes or meat from a Coles bbq chicken

• ¼ cup mayo, plus extra for the toasted bread

• ¼ cup yoghurt

• 1tbs tahini

• ½ lemon, juice

• ¼tsp pepper

• ½ bunch parsley

• ½ bunch chives

• ½ bunch tarragon

• ¼ cup smoked almonds, chopped

• 1 red onion, cut into discs

• 1 baby cos lettuce

• 1 avocado, sliced

• 4 rolls

• Squeaky Gate extra virgin olive oil

• sea salt

• pepper

Method

• In a large bowl combine the mayo, yoghurt, tahini, lemon juice and black pepper, mix together. Then add the chicken, herbs and almonds, mix until the chicken is coated in the dressing and herbs.

• To build the sandwich spread mayo on the bottom pieces of bread and avocado on the top pieces. Place the lettuce on the bottom and top with the dressed chicken mixture. Place the rings of grilled onion over the top and press the sandwich all together.

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Braised and Slow Roast Lamb Shoulder with Pitas and Peppers

Braised and Slow Roast Lamb Shoulder with Pitas and Peppers

Recipe by Michael Weldon

Ingredients

• 1 boneless lamb shoulder

rub

• 1tbs smoked paprika

• 1tbs cumin

• 1tbs coriander

• ½tsp cayenne pepper

• ½tsp chipotle powder

• 1tsp garlic powder

• 1tsp onion powder

• 1tsp oregano

• 2 onions sliced

• 4 garlic cloves

• 1 cup chicken stock

sour yoghurt sauce

• 1cup Jalna greek yoghurt

• 2tbs apple cider vinegar

• 1 tbs tahini

• 2tbs Squeaky Gate extra virgin olive oil

• sea salt

• 1 red capsicum, cut in strips

• 1 yellow capsicum, cut in strips

• 1 green pepper, cut in strips

to serve

• 4 pita, steamed or grilled

• ½ bunch parsley

• pickled red onion

Method

• Pre Heat an oven to 150deg c. Coat the lamb in the spice rub, making sure all the lamb is coated. Scatter the onion in the base of a high sided oven tray, place the lamb on top. Add the stock into the pan then cover the tray with foil. Place in the oven and cook for 3-4 hours until the lamb is falling apart.

• Once the lamb is falling apart remove the oil and turn up the heat to 180deg C. Cook until the lamb goes crispy on the edges.

• In a bowl mix together the ingredients for the sour yoghurt sauce. Taste and season with sea salt.

• In a hot frypan add a drizzle of EVOO and fry the pepper until they soften and blister slightly.

• Once the lamb has cool slightly pull the meat apart with forks until it is all in bite-size pieces.

• Serve the lamb family style and allow people to make their own wraps.

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Massaman Curry

Massaman Curry

Recipe by Sarah Todd

Ingredients

• ¼ cup peanuts, roasted

• ½ cup shredded coconut, toasted

• 2 bay leaves, dried and pounded to a powder

• ½ tsp cardamom ground

• 5 dried long red chillies, trimmed, deseeded and soaked in water for 1 hour

• good pinch sea salt

• Raco frypan

for the curry

• 800ml coconut cream

• 2 sticks cassia bark

• seeds of 3 cardamom pods

• 1 stalk lemongrass, trimmed, bruised and cut into half

• 2 kaffir lime leaves

• 1kg rump steak

• 1 tsp ginger paste

• ¼ cup peanuts, roasted

• 3 kipfler potatoes, peeled and cut into 1cm cubes

• 2 tbsp palm sugar

• 2 tbsp fish sauce

• 50ml tamarind water

• Raco saucepan

to serve

• crispy shallots

• steamed rice

• limes

• coriander leaves

Method

• Blend peanuts, coconut, ground spices, chilli, water and salt together to form a coarse paste similar to chunky peanut butter. Add a little extra water if it becomes too thick or hard to process.

• In a saucepan, add coconut cream and cook until splits, 5 minutes. Add the curry paste, ginger and peanuts and cook over a medium to low heat for 10 minutes, stirring occasionally. Add the potatoes, palm sugar, fish sauce and tamarind water and cook for a further 20 minutes or until the potatoes are cooked through.

• Taste and adjust seasoning; the curry should be quite dry, but add a little extra coconut cream or water if required to form a wetter gravy.

• Place a frypan on medium heat and marinate beef with olive oil and seasoning and pan sear until almost cooked through. Allow to rest and slice. Serve immediately in a large bowl with crispy shallots, steamed rice, and with a squeeze of lime and coriander to taste.

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Peach and Whipped Ricotta Crostini

Peach and Whipped Ricotta Crostini

Recipe by Courtney Roulston

Ingredients

• 8 x slices rye sourdough bread (around 1.5cm thick)

• 2 tablespoons Squeaky Gate extra virgin olive oil, plus extra for drizzling

• sea salt and cracked black pepper to taste

• 2 cups full fat fresh ricotta cheese (from the deli)

• 4 fresh peaches or nectarines, sliced

• ½ cup balsamic vinegar

• ¼ cup honey

• ¼ cup basil leaves, sliced

• small Raco pot

Method

• Heat a BBQ plate to medium. Drizzle the bread with oil and season with a pinch of sea salt and grill for 2 minutes each side, or until toasted and charred. Set aside.

• Place the ricotta into the bowl of a small food processor and blitz for around 2 minutes, or until light and airy.

• Place the balsamic and honey into a small pot and bring up to a simmer. Leave to cool for 5 minutes to reduce and has become a slightly thickened.

• Spread the whipped ricotta onto the base of the charred bread. Top with a few slices of peach and a few grinds of black pepper. Drizzle with the balsamic sauce, a little extra virgin olive oil and scatter with the basil leaves.

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Falafels with Garlic Tahini Sauce

Falafels with Garlic Tahini Sauce

Recipe by Michael Weldon

Ingredients

• 250g dried chickpeas, soaked overnight

• 1 shallot, diced

• 1 garlic clove, sliced

• 1 jalapeno

• ½ bunch parsley chopped

• ½ bunch coriander, chopped

• 3tbs chickpea flour

• 1tsp cumin

• ½ tsp garam masala

• 1tsp baking powder

• 3tbs sesame seeds

garlic tahini sauce

• ½ cup Jalna yoghurt

• 2 garlic cloves, grated

• 1tbs tahini

• ½ lemon, juice

• salt

• Squeaky Gate extra virgin olive oil

• oil for frying

Method

• Combine the chickpeas, shallots, garlic, chilli, parsley, coriander, chickpea flour, cumin, garam masala, baking powder and a pinch of salt in a food processor. Blitz until the mixture comes together but the chickpeas are slightly chunky. Add the sesame seeds and stir through.

• In a bowl combine all the ingredients for the garlic tahini sauce. Whisk together until combined. Taste and adjust seasoning if needed.

• Heat oil in a large saucepan to 180deg c. Ball the falafel mixture into even bite sized pieces. Add to the oil and fry until dark golden brown. Drain on paper towel and season with salt straight out the fryer.

• Serve with the sauce on the side.

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Tomato Tadka with Burrata

Tomato Tadka with Burrata

Recipe by Sarah Todd

Ingredients

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1⁄4 tsp brown mustard seeds

• 1 sprig fresh curry leaves

• 1 large onion, finely chopped

• 1 fresh long green chilli, roughly chopped

• 1 tsp ginger paste

• 1 tsp garlic paste

• 400g can chopped tomatoes

• 1⁄2 tsp garam masala

• 1⁄4 tsp ground cumin

• 1⁄4 tsp red chilli powder

• 1⁄8 tsp ground turmeric

• 2 burrata, at room temperature

• 125 g baby heirloom tomatoes of various colours, halved

• 2 oxheart tomatoes of various colours, coarsely chopped

• 2 golden shallots, thinly sliced

• 125 ml (½ cup) Squeaky Gate extra virgin olive oil

• 3 tsp red wine vinegar

• Raco saucepan

to serve

• basil cress

• crostini - ½ baguette, thinly sliced diagonally rub with garlic and brush with extra virgin olive oil and char-grilled

Method

• Heat oil in a saucepan over high heat; add mustard seeds; cook until they splutter (30 seconds); add curry leaves cook (30 seconds).

• Reduce heat to medium, add onion and green chilli, cook until onions are soft and browned (5 minutes).

• Add ginger and garlic paste; stir until fragrant (1 minute).

• Add tomato; bring to the boil, reduce heat to low, simmer, stirring occasionally, until mixture thickens (approximately 15 minutes).

• If mixture is too thick add a little water, to achieve desired consistency. Stir in spices, cook until fragrant (1 minute).

• Place tadka on base of plates and top with burrata.

• Combine tomatoes and shallots in a bowl and toss with oil, vinegar and seasoning. Scatter around burrata and basil cress and serve with crostini.

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Spiced Chocolate, Hazelnut and Pear Torte

Spiced Chocolate, Hazelnut and Pear Torte

Recipe by Courtney Roulston

Ingredients

• 3/4 cup bittersweet dark chocolate chip melts

• 2/3 cup Squeaky Gate extra virgin olive oil, plus extra for greasing

• 3/4 cup brown sugar, firmly packed

• 3/4 cup hazelnut meal (ground hazelnuts)

• 1/2 cup almond meal

• 3 eggs, yolks and whites separated

• 1 tsp vanilla bean paste

• 1/2 tsp sea salt flakes

• 1/2 tsp ground cinnamon

• ¼ tsp ground cardamom

• 2 firm beurre bosc pears, core removed and thinly sliced

• icing sugar for dusting

• 1 cup roasted crushed hazelnuts to garnish

• Bulla double cream to serve

• Raco tarte pan

Method

• Pre heat oven to 180 degrees C.

• Line the bottom of a 9-Inch springfrom flan/tart pan with baking paper. Grease the pan lightly with olive oil.

• Melt the chocolate in a double boiler over simmering water.

• Meanwhile, in a large bowl combine the olive oil, brown sugar, hazelnut meal, almond meal, egg yolks, vanilla, sea salt, cinnamon and cardamom. Stir well until well mixed.

• Once the chocolate is melted, add into the hazelnut mixture and mix through.

• Place the egg whites in a clean bowl and whisk until stiff peaks form. Gently fold the egg whites through the chocolate mixture until incorporated and smooth.

• Transfer the batter to the lined pan, using a spatula to smooth out the top.

• Arrange the sliced pears onto the batter, place into the oven and bake for 40-45 minutes, or until a skewer inserted into the middle comes out clean.

• Allow to cool for 15 minutes before slicing into wedges. Dust with icing sugar and scatter with hazelnuts just before serving with a dollop of double cream.

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Chorizo and Broccoli Hash with Sunny Side Eggs and Chipotle Sour Cream

Chorizo and Broccoli Hash with Sunny Side Eggs and Chipotle Sour Cream

Recipe by Michael Weldon

Ingredients

• 2 chorizo, diced

• 1 head of broccoli, diced including the stem

• 1 red onion, sliced

• 1 tsp smoked paprika

• 1 large potato, steamed or baked and crushed

• 1 ear of corn, grilled and kernels cut off co

• Squeaky Gate extra virgin olive oil

• sea salt

• 1 tbs sour cream

• 2tbs chipotle in adobo sauce, chopped and mashed

• ½ lime juice

• ½ tsp sea salt

• 4 eggs

• ½ bunch coriander

• pickled jalapenos

• Raco frypan

Method

• Heat a large frypan over a medium heat. Once hot add the chorizo and fry off until the far tis rendered out. Add the broccoli, onion and smoked paprika with a drizzle of olive oil, fry until the onion and broccoli begin to soften.

• Add the potato and slightly mash into the pan to crush. Cook until the broccoli is tender and the potato has gone slightly crispy.

• Add the corn, heat through and season with sea salt.

• In a bowl combine the sour cream, chipotle, lime juice and salt, mix together.

• In a frypan over a medium heat add a drizzle of olive oil. Add the eggs and cook until the whites are cooked but the yolks are still runny.

• To serve, start with the sour cream spread on the bottom. Top with the hash and then a fried egg. Top the egg with coriander and pickled jalapenos.

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Vada Pav - Vegetarian Burger

Vada Pav - Vegetarian Burger

Recipe by Sarah Todd

Ingredients

• 1 tbsp oil

• 1 tsp mustard seeds

• 10 curry leaves

• 1 tsp garlic paste

• 2 green chilies, paste

• 600g potatoes, peeled and boiled

• 1/4 tsp turmeric

• 3/4 tsp salt

• 2 tbsp coriander, finely chopped

for the batter

• 1 cup chickpea flour

• 1/4 tsp turmeric

• 1/2 tsp salt

• pinch baking soda

• 1/2 cup water

• 1-2 tbsp extra, as needed

to serve

• coriander chutney

• mint chutney

• regular buns

• green chilli fried

Method

• Heat oil and fry mustard seeds, curry leaves and garlic.

• Add to a bowl with the rest of the patty ingredients.

• Make patty then dunk in the batter and shallow fry.

• Serve in coles buns with the chutneys and fried chilli.

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