Sri Lankan Beef Curry

Sri Lankan Beef Curry

Recipe Dani Venn

Ingredients

spice powder

• 1 tbsp coriander seed

• 2 tsp cumin seed

• 2 tsp fennel seed

• ½ tsp black peppercorns

• 2 dried red chillies

• 1 cinnamon stick or ½ tsp ground cinnamon

• 1 sprig curry leaves

beef cheeks

• 2 tbsp full flavoured / unrefined coconut oil

• 800g diced beef (chuck, gravy or 3 whole beef cheeks)

• 1 brown onion, skin removed, quartered

• 4 garlic cloves, whole

• 5cm knob ginger

• 1 pandan leaf, tied into a knot

• 1 stick lemongrass, outer skin removed, chopped and bruised

• 2 long red chillies, diced

• 2 sprigs curry leaves

• 400mls coconut cream or milk

• 400mls water or coconut water

• 2 tbsp full flavoured / unrefined coconut oil

• 1 onion, finely diced

• 2 garlic cloves, finely diced

• 4cm peeled ginger, diced

• 1 red chilli, diced

• 2 sprigs fresh curry leaves

• 1 tsp dried chilli flakes

• ½ tsp fenugreek seeds

• ½ tsp brown or yellow mustard seeds

• 1 tsp whole cumin seeds

• 400mls coconut milk

• 1 stick lemongrass

• ½ tsp ground turmeric

• ½ tsp ground paprika

• 1 pandan leaf, tied into a knot

• 1 tbsp tamarind paste

• 1 tbsp pure maple syrup or sri lankan treacle

• 2 tsp salt flakes, to seaso

• 1 lime, juice only to finish

• 1/2 cup fresh coriander leaves, garnish

Method

• To make your spice powder, place all spices including coriander, cumin, fennel seeds, black peppercorns, dried chillies, cinnamon stick and curry leaves into a frypan over low heat and toast, swirling pan occasionally, for about 5 minutes until spices are fragrant and roasted. Allow to cool then grind to a fine powder using a spice grinder or mortar and pestle.

• Using a pressure cooker, turn on heat to high, add coconut oil and sear beef on each side until lightly caramelised and brown. Remove beef from cooker. Add onion, garlic, ginger, chillies and curry leaves and cook for a few minutes, stirring occasionally then return beef cheeks back to the cooker with pandan leaf, lemongrass coconut cream and water. Place lid on and cook beef for 1 hour if using diced beef or 1.5 hours in the pressure cooker if using beef cheeks. Alternatively you can cook on a stove top simmering for approx. 3 – 4 hours or a slow cooker for 6 – 8 hours.

• To make your curry sauce, use a large frypan, add coconut oil when melted sauté onions for five minutes then add garlic and ginger and cook for a further 3 minutes, add curry leaves and spices including dried chilli flakes, fenugreek, mustard seeds, cumin and fresh chilli, add a little more coconut oil if too dry. Add coconut milk, then add lemongrass, pandan leaves, stir through turmeric and paprika for colour. Cook for 15 – 20 minutes, then stir through tamarind and maple or treacle, season with salt and taste. Adjust seasonings if needed. Sauce can be pre-made and heated to serve.

• When beef cheeks have cooked through, meat should be almost falling apart. Remove from liquid and pull apart meat with a fork. Add meat into curry sauce. Finish with a squeeze of fresh lime juice and chopped coriander, serve with rice, sambols and roti.

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Chilli Cherry Tomato Fried Fish

Chilli Cherry Tomato Fried Fish

Recipe Michael Weldon

Ingredients

• 2 ocean farmed barramundi tail pieces, skin scored

• 1 shallot, sliced thinly

• 1 thumb sized piece of ginger, cut into match sticks

• 2 garlic cloves slice thinly

• 2 birdseye chillies, sliced thinly

• 2 punnets of cherry tomatoes

• 1tbs brown sugar

• 1tbs fish sauce

• 1 lime

• ½ bunch coriander, picked

• ½ bunch vietnamese mint, picked

• fried shallots

• Squeaky Gate extra virgin olive oil

• steamed rice for serving

• Raco saucepan

• Raco frypan

Method

• In a saucepan over a medium high heat add a drizzle of olive oil. Once hot add the shallots, ginger garlic and chilli, cook until it lightly browns. Add the cherry tomatoes and brown sugar, cook until they begin to pop and release their liquid. Add ½ cup of water and turn the heat down to a gently simmer.

• In a frypan over a medium high heat add a cm layer of oil. Once hot add the fish skin side down into the pan. Cook until the fish is golden, crispy and changed colour halfway up the fish, flip and cook until the fish is just done.

• Add the fish sauce to the tomato sauce and cook for a further minute. Then remove from the heat and add the juice of half a lime.

• Serve the fish topped with the tomato sauce, the herbs, fried shallots and the extra lime. Finish with a side of steamed rice.

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Grilled Broccolini with Cashew Hollandaise

Grilled Broccolini with Cashew Hollandaise

Recipe Courtney Roulston

Ingredients

• 4 bunches broccolini, trimmed

• 2 tbsp Squeaky Gate extra virgin olive oil

• sea salt an pepper to taste

• 1 long red chilli, chopped

• 2 tbsp fresh chervil to garnish (can be chives)

vegan hollandaise

• 1 cup raw cashews, soaked in boiling water for 1 hour

• juice and zest of 1 lemon

• 2 tbsp Squeaky Gate extra virgin olive oil

• 1 heaped tsp dijon mustard

• 1 tsp maple syrup

• ½ tsp ground turmeric

Method

• Place the cashews, along with ½ cup of water into a high speed blender. Add in the lemon zest, lemon juice, oil, mustard, maple, turmeric and a pinch of sea salt.

• Blitz until smooth and creamy, adding a little warm extra water if the mixture needs loosening. Set aside at room temperature.

• Heat a BBQ plate or large non-stick frying pan over a high heat.

• Drizzle the extra virgin olive oil over the broccolini and season with sea salt. Grill, turning occasionally for 3-4 minutes, or until just tender and slightly charred.

• Remove from the grill and place onto a serving platter. Allow the broccolini to cool slightly before drizzling over the vegan hollandaise. Garnish with red chilli, chervil or chives. Can be serve hot or at room temperature.

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Grilled King Prawns with Mango Salsa

Grilled King Prawns with Mango Salsa

Recipe By Sarah Todd

Ingredients

• 18 whole king prawns, butterflied

• 2 long red chilli, diced

• 1 whole head of garlic, diced

• 200ml Squeaky Gate extra virgin olive oil

• 2 lemons, 1 to serve and one to squeeze over prawns

• mango salsa

• 250 g cherry tomatoes, quartered

• 3 mangoes, peeled and diced

• 1 small red onion, finely sliced

• 1/2 cup spring onions, finely slice on the angle

• 1 long green chilli, deseeded and finely chopped

• 2 tbsp lime juice

Method

• Using a sharp knife or scissors, cut the prawn open lengthways from the head to just above the tail ¾ of the way through the prawn and shell. Prawns must be cut whilst remaining in their shells. Devein and give the prawns a quick wash.

• Place garlic, chili and extra virgin olive oil in a large pan and marinate the prawns thoroughly. Best marinated for an hour before grilling. Once ready to grill, season with salt and cracked pepper and preheat the grill pan to a medium heat. Place flesh side down and cook for 2 minutes, basting as necessary and flip and finish cooking for another two minutes. Squeeze a generous amount of lemon before serving.

• Stir together all ingredients for the salsa and serve on a platter with the prawns.

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Carrot Hummus with Olive Oil Crisp Bread

Carrot Hummus with Olive Oil Crisp Bread

Recipe By Courtney Roulston

Ingredients

• 1kg bag carrots, roughly chopped

• ½ cup Squeaky Gate extra virgin olive oil

• 2 tsp ground cumin

• sea salt to taste

• 1 x 400g can chickpeas, drained

• 2 tbsp tahini paste

• 1 large clove garlic, peeled

• 3 tbsp lemon juice

• 1 tsp ground sumac to garnish

• ¼ cup round mint leaves, picked to garnish

• extra virgin olive oil crispbreads:

• 250g plain flour

• 1 tsp bi-carb soda

• sea salt to taste

• 75ml Squeaky Gate extra virgin olive oil, plus extra for brushing

• ½ cup water

• 2 tbsp white sesame seeds

Method

• Pre heat the oven to 180 degrees C. Toss the carrots in 25ml of the extra virgin olive oil, ground cumin and a pinch of sea salt. Place the carrots onto an oven tray with ½ cup water. Place in the oven and roast for 40 minutes, or until soft and cooked through.

• Stir together the flour, bi-carb soda and salt in a bowl and make a well in the centre. Pour in the extra virgin olive oil and water gradually as you stir with a wooden spoon until a dough forms. Tip out onto a lightly floured bench and knead 5 or 6 times to bring together, but don't overwork it. Divide the dough into 3-4 pieces and using a rolling pin, roll out into a rustic oval shape, about 1-2mm thick. Repeat with the remaining dough and place onto a large lined oven tray. Brush with a little extra virgin olive oil and sprinkle over sesame seeds. Bake for 10-12 minutes, or until golden and crisp.

• To make the hummus, place the roast carrots, chickpeas, tahini, garlic, lemon and a pinch of salt into a blender. Blitz until smooth and vibrant orange, adding a little more extra virgin olive oil or water if the mixture needs loosening.

• Spoon the hummus into a serving bowl and garnish with a drizzle of extra virgin olive oil, ground sumac and mint leaves. Serve the hummus with crispbreads on the side.

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The Orchard Sausage and Smitten Apple Salad

The Orchard Sausage and Smitten Apple Salad

Recipe By Michael Weldon

Ingredients

• 1 pack pork sausages

• 1 red onion, cut into 8ths

• 1 head of fennel cut into 8ths

• 1 garlic cloves, sliced thinly

• 2 apples, peeled, cored and cut into 8ths

• 1/4 green cabbage, cut into chunks

• 1tsp fennel seeds

• 1/4 tsp chilli flakes

• 1 garlic clove, sliced

• 4 thyme sprigs

• 1/2cup olive oil

• 1/4cup apple juice

• 1 tsp english mustard

• sea salt

Method

• Place the sausages onto a hot bbq and cook until charred and cooked through. Drizzle the cabbage, fennel and red onion with extra virgin olive oil, add to the bbq and cook until charred. Drizzle the apples with extra virgin olive oil and add to the bbq, grill until charred.

• In a mortar and pestle add the fennel seeds, chilli flakes and a pinch of salt, pound until the ingredients have broken down. Add the garlic, thyme and extra virgin olive oil, mix together. Add the apple juice and mustard, mix the dressing together.

• To serve start with cabbage on the base, add the fennel, apple, sausages cut in have diagonally, Onion and the. Top with the dressing.

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Caramelised Banana Pancakes with Toasted Macadamias

Caramelised Banana Pancakes with Toasted Macadamias

Recipe Sarah Todd

Ingredients

• 1 egg, room temperature

• 1 cup whole milk, room temperature

• 1 cup all purpose flour

• 1⁄2 tsp salt

• 2 tsp baking powder

• 1 tbsp caster sugar

• 1 1⁄2 tbsp butter, melted

• 1 ripe bananas, peeled, split in half, lengthwise

• 1 tbsp butter, divided

• 1 tbsp light brown sugar

• 1 cup Jalna honey yoghurt

• 1⁄2 cup macadamia nuts, toasted

Method

• Whisk the egg and milk together in a medium bowl. Stir the flour, salt, baking powder, and sugar together in a large bowl. Slowly mix the eggs and milk into the flour mixture, and then fold in the melted butter until well-combined.

• Place skillet on bbq at medium high heat and add 1 tablespoon butter and one tablespoon of brown sugar and stir the butter and sugar to combine as it begins to caramelise. Place banana halves, cut side down. Slowly ladle all the batter into the skillet. Bake for 4-6 minutes covered, until the pancake batter springs back when pressed with a finger and a knife inserted in the center comes out clean. Flip if possible to showcase that stunning caramelised banana and serve with yoghurt and macadamia.

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Grilled Stonefruit with Almond and Maple Yoghurt

Grilled Stonefruit with Almond and Maple Yoghurt

Recipe Michael Weldon

Ingredients

• 2 cups Jalna sweet and creamy greek yoghurt, hung to thicken

• ½ cup chopped almonds, plus extra to garnish

• 2tbs maple syrup

• 1tbs dried cranberries, chopped

• 2 yellow peaches, halved stone removed

• 2 white peaches, halved stone removed

• 3 nectarines, halved stone removed

• 2tbs caster sugar

• Squeaky Gate extra virgin olive oil

Method

• Place the yoghurt into a sieve over a bowl lined with cheese cloth. Leave in the fridge to hang for a minimum of 3 hours. This will thicken the yoghurt.

• Drizzle the fruit with extra virgin olive oil and sprinkle with sugar, mix together. Place the fruit onto the grill and cook until charred and softened. Once cooked allow to cool slightly then cut into chunks.

• Combine the yoghurt, almonds, maple and cranberries on a bowl, mix together.

• Serve the grilled fruit in a bowl then top with the almond and maple yoghurt. Sprinkle over extra almonds to finish.

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Roast Chicken with Almond and EVOO Sauce

Roast Chicken with Almond and EVOO Sauce

Recipe Michael Weldon

Ingredients

• 200g almond meal

• 150g water

• 100g Squeaky Gate extra virgin olive oil

• 20g cherry vinegar

• 1 whole chicken, butterflied

• 5 thyme sprigs

• Squeaky Gate extra virgin olive oil

• salt

• ¼ bunch parsley picked

• ¼ bunch chives, picked

• ¼ bunch dill, picked

• 1 lemon

Method

• Lay the chicken flat in a roasting tray with the skin side facing up. Season the chicken with salt, sprinkle over thyme leaves and drizzle with extra virgin olive oil.

• Place in a 200deg c oven and cook until the skin is golden and the meat is just cooked through.

• Bring the water to the boil in a saucepan then add the almond meal. Cook for a couple of minutes until the almond meal is hydrated and softened.

• Pour the almond meal mixture into a jug or blender and once blending slowly pour in the extra virgin olive oil to the almond mixture. Blend until all the oil is combined into the sauce. Season with salt and vinegar. Keep warm for serving.

• Once the chicken has cooked leave to rest for 10-15 minutes. Then carve.

• To serve spread the almond sauce on the base of the extra virgin olive oil sauce. Top with the chicken then pick the herbs over the top of the chicken. Pour over the pan juices and serve with some lemon wedges on the side.

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Sherry Poached Dried Fruits with Honey Yoghurt

Sherry Poached Dried Fruits with Honey Yoghurt

Recipe Michael Weldon

Ingredients

• 250mls sherry

• 2 star anise

• 1 cinnamon quill

• 1 vanilla pod

• 100g dried apricots

• 100g dried figs

• 100g dried peaches

• 150g medjoul dates

• 100g dried cranberries

• 1/2cup butter

• 1/2cup almond meal

• 1/4cup roasted almonds

• 1/4cup pistachios

• 2cups Jalna farm to pot honey yoghurt

• Raco saucepan

• Raco frypan

Method

• In a saucepan over a medium heat combine the sherry, star anise, cinnamon, vanilla and dried fruit. Poach gently until all the stone fruit is hydrated and plump. Remove from the heat and chill.

• In a frypan over a medium high heat melt the butter then add the almond meal and nuts. Toss through the oil until toasted and lightly browned. Remove from heat and drain on kitchen paper.

• To serve add a couple of spoons of yoghurt on the base then top with the fruit and finish with the toasted crumble.

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Gardeners Pie

Gardeners Pie

Recipe Michael Weldon

Ingredients

• 800g potatoes, peeled and chopped

• 1/2cup almond milk

• 2tbs Squeaky Gate extra virgin olive oil

• sea salt

• 1 brown onion, diced

• 2 garlic cloves

• 1 carrot, diced

• 2 celery sticks, diced

• 400g mushrooms, diced

• 1 zucchini, diced

• 2tbs tomato paste

• 1 tin of tomatoes

• 1cup veg stock

• 150g peas

• 50g green olives, chopped

• ½ bunch of parsley, chopped

• black pepper

• sea salt

• Squeaky Gate extra virgin olive oil

• large Raco saucepan

Method

• Boil the potatoes on salted boiling water until falling apart. Then drain and mash, add the almond milk, olive and salt, mix together until smooth. Allow to cool.

• In a large saucepan add a drizzle of extra virgin olive oil, the onion and a pinch of salt, cook until the onion begins to soften. Add the garlic, carrot, celery, mushrooms and zucchini, fry until they begin to soften. Add the tomato paste and fry off for a minute. Add the tin of tomato and veg stock, cook until the vegetables have softened. Add the peas, olive, parsley and a pinch of black pepper, taste for seasoning and add salt if needed. Turn off the heat and allow to cool slightly.

• Add the vegetable mixture to an oven save dish. Top with the mashed potatoes and a drizzle of olive oil. Bake in a 180deg c oven for 25-30 minutes until the top is golden brown.

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Paneer Saag

Paneer Saag

Recipe Sarah Todd

Ingredients

• 2 tbsp Squeaky Gate extra virgin olive oil

• 2 cardamom pods

• 1 bay leaf

• 1 tsp cumin seeds

• 1 onion, finely diced

• 1 tsp ginger paste

• 1 tsp garlic paste

• 1 whole dry red chili

• 1 tsp garam masala

• 1 tsp kasuri methi

• 280g baby spinach

• 1 cup milk

• 1 cup paneer cubes, sauteed in pan

• large Raco frypan

to serve

• rice

• red onion sliced

• lime

• roti

Method

• In a large fry pan or wok add 1tbsp extra virgin olive oil on medium to high heat and fry whole spices for 30 seconds. Add onion, garlic, ginger and red chili until translucent (7-8 minutes). Add ground spices and spinach and adding a little water as needed. Cook until wilted but do not overcook. Finish with kasoori methi and blend with milk.

• In a different fry pan add 1 tbsp extra virgin olive oil and sear the paneer until slightly golden and season. Add in the blended spinach and heat through. Serve with rice, roti and red onion.

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Australian Farmers Breakfast

Australian Farmers Breakfast

Recipe Sarah Todd

Ingredients

• 400 g potatoes, halved and sliced 1/2 cm and boiled

• 1/3 head broccoli, fine florets, blanched

• 1/2 cup thick cut ham, 1cm baton

• Squeaky Gate extra virgin olive oil

• 6 eggs, whisked

• 1/4 cup whole milk

• salt & freshly ground black pepper to taste

• 100 g cheddar, grated

to serve

• sriracha

• rocket

• parmesan grated

Method

• In a small fry pan add some extra virgin olive oil and fry ham until crispy (3-4 minutes). Add in potatoes and broccoli and saute for 1 minute. Add milk, seasoning and cheddar to eggs and whisk. Add to pan and you want to shape this into an omelette that takes up half of the pan. Slowly working the omelette into a semi circle.

• Once cooked, serve with rocket salad and chilli sauce.

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Warm Potato Salad with Extra Virgin Olive Oil Dressing

Warm Potato Salad with Extra Virgin Olive Oil Dressing

Recipe Michael Weldon

Ingredients

• 1kg baby red royal potatoes, quartered

• ½ cup Squeaky Gate extra virgin olive oil

• 2 chorizo, diced

• 1 red onion, sliced

• 1 garlic clove sliced

• 1tbs smoked paprika

• 2 roasted red peppers, sliced thinly, plus extra for garnish

• ¼ kalamata olives chopped, plus extra for garnish

• ½ bunch of parsley. plus extra for garnish

• 3 rosemary sprigs, leaves picked

• 1tbs red wine vinegar

• sea salt

• large Raco pot

• large Raco frypan

Method

• Add the potatoes to a large pot and top with enough water to cover by 5 cm. season the water with salt. Place over a high heat and boil. Cook until the potatoes are soft enough for a knife to go through with no resistance. Strain in a colander.

• While the potatoes boil, heat the oil in a frypan over a medium heat. Add the chorizo and fry gently to render out the fat. Add the onion, garlic and paprika gently fry till the onions soften. At this stage turn the heat off, add in the peppers, olive, parsley, rosemary and vinegar, mix together. Keep warm.

• When the potato has been drained add into a large mixing bowl. Dress the warm potatoes in the warm dressing. Toss together until the potatoes are coated in the dressing.

• Serve topped with extra herbs, olives and peppers.

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Roast Shandong Chicken

Roast Shandong Chicken

Recipe Courtney Roulston

Ingredients

• 1.8kg whole free range Coles chicken, butterflied

• 1 tsp sea salt flakes

• 2 tbsp soy sauce

• 2 tbsp shaoxing wine

• 1 tbsp ginger, grated

• 1 tsp honey

• 2 tsp sesame oil

• 1 lebanese cucumber, sliced to serve

shandong sauce

• ¼ cup chinese black vinegar

• 1 tbsp soy sauce

• 1 tbsp honey

• 1 tbsp coriander stalk (leaves reserved for garnish)

• 1 long red chili

• 2 cloves garlic, grated

Method

• Place the chicken onto a clean work surface and rub the sea salt all over the skin (this will clean any dead skin from the chicken as an abrasive and make the marinade stick to the skin better.) Wipe the excess salt from the chicken with paper towel and pat dry.

• Place the soy sauce, Shaoxing wine, ginger, honey and sesame oil in a large bowl. Add the chicken to the marinade and allow to rest for anywhere from 1 hour to overnight if time permits.

• Pre heat the oven to 190 degrees C.

• Place the chicken onto a lined oven tray and roast for 40-45 minutes, or until the chicken is cooked and slightly crispy. You can baste the chicken a couple of times as it cooks.

• Place the Shandong sauce ingredients into a small saucepan and simmer for a few minutes to reduce slightly.

• Once the chicken is cooked and rested, cut into pieces and arrange on a serving platter. Spoon over the Shandong dressing and garnish with reserved coriander leaves and sliced cucumber.

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Teriyaki Beef with Pickled Cucumbers

Teriyaki Beef with Pickled Cucumbers

Recipe Sarah Todd

Ingredients

• 100ml soy sauce

• 75ml mirin

• 5 tsp packed brown sugar

• 1 tsp ginger, julienne

• 1 tsp garlic, finely chopped

• 4 scotch fillet 200g each

• 1 cucumber, sliced into wedges

• 1 tbsp salt

• 350ml rice vinegar

• 6 tbsp sugar

• ¼ tsp wasabi paste (optional)

• 2 tsp (10 g) sesame seeds, toasted

to serve

• chopped chives

Method

• Combine soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan and cook for 30 seconds to dissolve the sugar and allow to cool to room temperature and marinate steak overnight or minimum 1 hour.

• Make pickling liquid by slightly heating all ingredients except cucumber. Pour over cucumbers and allow to sit for an hour before serving.

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BBQ Pumpkin with Pumpkin Seed Pesto

BBQ Pumpkin with Pumpkin Seed Pesto

Recipe Michael Weldon

Ingredients

• 1 butternut pumpkin, cut into half circles

• 1tbs cumin

• 1tbs smoke paprika

• 1tbs coriander

• 1/2tsp cayenne pepper

• salt

• Squeaky Gate extra virgin olive oil

• Raco griddle pan

pesto

• 100g pumpkin seeds toasted, plus extra to garnish

• 1 garlic clove

  ½ bunch parsley, plus extra to garnish

• ½ bunch coriander, plus extra to garnish

• 1 jalapeno, chopped

• 1 lemon

• 1/2cup Squeaky Gate extra virgin olive oil

• salt

Method

• In a bowl combine the pumpkin, spices, a drizzle of extra virgin olive oil and a pinch of salt. Toss until the pumpkin is coated.

• Heat a BBQ or griddle pan until it smokes. Add the pumpkin pieces and grill into charred and just cooked through.

• In a mortar and pestle add the pumpkin seeds with a pinch of salt. Pouch until the seeds are broken up. Add the garlic, herbs and jalapeno, pound into a paste. Add the olive, lemon juice and salt, mix together.

• Serve on a large platter with the pumpkin on the bottom topped with the pesto then garnished with herbs and extra pumpkin seeds.

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Kimchi Pancake

Kimchi Pancake

Recipe Courtney Roulston

Ingredients

• 70g plain flour

• 1 tbsp corn flour

• ½ tsp baking powder

• sea salt to taste

• 1 large free range egg

• 1 tbsp Squeaky Gate extra virgin olive oil, plus extra for frying

• 150g kimchi, chopped, plus 3 tablespoon juice from the jar

• ½ cups carrot, finely shredded

• 1 green spring onion (scallions) green & white parts separated

• 2 tsp toasted sesame seeds to garnish

• medium Raco frypan

avocado mayonnaise

• 1 ripe hass avocado

• 3 tbsp apple cider vinegar

• 1 tbsp maple syrup

• 1 tsp dijon mustard

• 2 tbsp Squeaky Gate extra virgin olive oil

Method

• Place the flour, corn flour, baking powder and sea salt into a bowl and mix well. Gently stir in the egg, oil and kimchi juice until you have a smooth batter.

• Add in the kimchi, carrot, white parts of the spring onion and mix to combine.

• Heat a medium sized Raco frypan over a medium heat and add 1 tablespoon of oil to cover the bottom of the pan. Add in the batter, about 1cm thick. Cook on one side for 3-4 minutes, or until golden. Flip the pancake onto a plate and then carefully slide it back into the pan and cook for a further 3-4 minutes on the second side, then flip back over and cook for a further 3 minutes again to ensure the pancake is cooked through.

• For the mayonnaise, place all the ingredients into a high speed blender and season with sea salt. Blend until smooth and the consistency of mayonnaise. Add a dash of water if the mixture needs thinning. Place into a zip lock bag for piping.

• To serve, place the pancake onto a board and cut into pieces. Drizzle over a generous amount of avocado mayonnaise and sprinkle with sesame seeds and green parts of the spring onion.

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GF Fish and Chips with Yoghurt Tartare

GF Fish and Chips with Yoghurt Tartare

Recipe Michael Weldon

Ingredients

battered fish

• 4 pieces of pink ling, cut in half lengthways

• 1 cup rice flour + extra for dusting

• 1 cup corn flour + extra for dusting

• sea salt

• 1 cup soda water, ice cold

• ¼ cup GF beer or extra, ice cold

• 2tbs vodka

• 1tbs honey

• 1tbs vinegar

chips

• 1kg large red royal potatoes, cut into large chips

• sea salt

yoghurt tartare

• 1 cup hung Jalna greek yoghurt

• ½ cup mayo

• 2tbs capers

• 2tbs dill pickles, diced

• 2tbs shallots, diced

• ½ bunch parsley

• ½ bunch tarragon, chopped

• ½ bunch dill, chopped

• ½ bunch chives, sliced

• 1tsp hot sauce

garnish

• lemon

• malt vinegar

Method

• Add the chips to a heavily salted pot of water. Bring to the boil and cook until the chips are just cooked through. Then strain and lay on paper towel. Allow the chips to cool in the fridge.

• In a bowl combine all the tartare ingredients and mix. Keep chilled for serving.

• In a deep fryer or a pot with oil heated to 130deg c add half the potatoes, cook for 5 minutes until the potatoes soften but take on no colour. Drain on paper towel and repeat the process with the remaining potatoes. Turn the oil up to 180deg c. And place another pot of oil on and heat to 180deg C for the fish.

• In a bowl mix both flours and salt then add in the soda water, beer, vodka, honey and vinegar. Whisk until just combined. Place in the fridge for 15 minutes while the oil heats up.

• Dust the fish in the flour. Dip the fish in the batter then place into the hot oil. Cook until the fish is golden brown and crispy. Drop the chips into the oil and cook until golden brown and crispy. Season the fish and chips with salt as soon as they come out of the oil.

• Serve Fish and chips with a side of tartare sauce. lemon and malt vinegar.

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Lemon Cake

Lemon Cake

Recipe Kirsten Tibballs

Ingredients

cake

• 3 lemons, zested

• 210g caster sugar

• 180g whole eggs

• 105mL Bulla thickened cream, warmed

• 165g plain flour

• 4g baking powder

• 50g unsalted butter, melted

• 15mL fresh lemon juice

glaze

• 20mL fresh lemon juice

  60g icing sugar

lemon cream

• 100mL Bulla thickened cream

• ½ tsp vanilla bean paste

• pinch sea salt

• 70g caster sugar

• 20g corn starch

• 120g egg yolks

• 120mL fresh lemon juice

• 140g unsalted butter, room temperature, cubed

to serve

• 100mL Bulla dollop cream

• mint leaves

Method

• Pre-heat the oven to 160°C (140°C fan-forced).

• Grease and line an 18-20cm cake ring or tin with baking paper.

• Wash the lemons and pat dry with paper towel. Grate the zest from each lemon.

• Whisk together the eggs, sugar and lemon zest in a stand mixer until the mixture starts to become pale and thickens. Drizzle in the warmed Bulla Thickened Cream while still on the mixer.

• Sift in the flour and baking powder and fold through by hand.

• Add a little of the cake batter to the melted butter and mix together before adding it back into the batter. Repeat the same process with the lemon juice.

• Pour the batter into the prepared tin and bake for 35- 40 minutes or until a light golden brown and when pierced with a skewer the skewer comes out clean. Sit at room temperature for 10 minutes before turning out onto a cooling rack.

• For the glaze, combine the lemon juice and icing sugar and brush it on the surface of the warm cake.

• Once the cake has cooled, make the lemon cream. Place the Bulla Thickened Cream, vanilla and salt in a saucepan and bring to the boil.

• Place the sugar and corn starch in a bowl and whisk together. Slowly add the egg yolks and combine.

• Pour the boiled cream over the egg mixture and then pour it back into the saucepan. Place saucepan on the stove on a medium heat, add in the lemon juice and whisk vigorously until the mixture boils. Once it boils, lower the heat and continuing whisking for a minute.

• Remove from the heat and pass through a sieve into a glass bowl. Gradually incorporate the cubed butter a piece at a time while mixing with a stick blender.

• Allow to cool to room temperature and place lemon cream into the centre of the cake once the cake has cooled.

• To serve, place the Bulla Dollop Cream in the centre and garnish with mint leaves.

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