Mixed Berry Yoghurt Nice Cream

Mixed Berry Yoghurt Nice Cream

Recipe By Courtney Roulston

Ingredients

• 3 cups frozen mixed berries

• 2 cups Jalna sweet & creamy yoghurt

• 2 over ripe bananas, chopped & frozen

• 1 tsp vanilla bean paste

• 1 tbsp lemon juice

• pinch sea salt flakes

• 2 tbsp pistachio nuts, crushed

Method

• Place the berries, yoghurt, bananas, vanilla bean, lemon and a pinch of sea salt into a high speed blender. Blitz until smooth and combined, scraping down the sides of the blender occasionally.

• To serve as a soft serve, spoon into serving bowls and top with pistachio nuts, or you can place into a container and freeze for 2-3 hours to serve as an ice cream.

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Italian Apple & Extra Virgin Olive Oil Cake

Italian Apple & Extra Virgin Olive Oil Cake

Recipe By Courtney Roulston

Ingredients

• 2 x large apples, peeled, finely chopped

• zest and juice of 1 large lemon

• 3 cups plain flour

• 1 tsp ground cinnamon

• 1 tsp baking powder

• 1 tsp bi-carb soda

• 1 cup honey

• 1 cup Squeaky Gate extra virgin olive oil

• 3 free range eggs

• 2/3 cup large golden raisins, soaked in boiling water for 15 minutes

• icing sugar for dusting

Method

• Pre heat oven to 180 degrees C. Toss the chopped apples into a bowl with the lemon juice and zest.

• Mix the flour, cinnamon, baking powder, bi carb soda and a pinch of sea salt in a large mixing bowl.

• In a separate bowl, whisk together the honey, extra virgin olive oil, and eggs together to combine.

• Mix the extra virgin olive oil mixture into the flour mixture with a wooden spoon until you have a smooth thick batter. Fold through the apples and raisins then pour the batter into a greased round spring-form cake tin.

• Bake the cake for 40-45 minutes, or until an inserted skewer comes out clean when tested. Allow the cake to cool slightly in the tin, then remove and dust with icing sugar before slicing. You can serve with extra honey and a dollop of yoghurt.

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Marinated BBQ Pork Skewers

Marinated BBQ Pork Skewers

Recipe By Khanh Ong

Ingredients

• 2 tbsp caster sugar

• 1 lemongrass stalk

• 2 cloves of garlic

• 6 spring onions white part

• 1 tbsp honey

• 2 tbsp of kecap manis

• 1 shallot

• 1 tsp sesame oil

• 1 tsp ground black pepper

• a pinch of salt

• 500g pork neck sliced to 1cm thick

• 2 tbsp vegetable oil

to serve

• 2 lebanese cucumbers

• vietnamese mint

• mint

• coriander

• crushed peanuts

• fresh chili

• banana leaf

Method

• Place everything besides the pork and veg oil into a blender and blitz until a chunky paste forms. Pour the paste over your pork and leave to marinate for an hour. Pop onto short skewers,

• On a griddle pan on high pour in ¼ of vegetable oil until hot then place ¼ of the marinated pork on it to cook for 2 minutes then flip and cook for a further 90 seconds. You want the pork to be beautifully caramelised and charred. (do this on a coal BBQ if you have one, if you don’t I usually hit the pork with a blowtorch just to get the smokiness up) Repeat with the remaining oil and pork, set aside.

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Okra Chips

Okra Chips

Recipe By Sarah Todd

Ingredients

• 500g okra

• ½ tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp coriander powder

• 1 tsp cumin powder

• 1 tsp garam masala powder

• 1 teaspoon chaat masala

• ½ cup chickpea flour

• oil for frying

to serve

• yoghurt

• lime

• coriander

Method

• Rinse the okra in water 4 times then wipe dry with paper towel. Slice the okra vertically into thin slivers. Place in a large bowl and sprinkle over all the spices. Stir to combine and now sprinkle with chickpea flour. Mix well to coat evenly.

• In a frypan place a shallow amount of oil and fry in batches until golden.

• Place on paper towel and season with chat masala and serve with lime and yoghurt.

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Creamy Chicken & Potato Tray Bake

Creamy Chicken & Potato Tray Bake

Recipe By Courtney Roulston

Ingredients

• 300ml Bulla cooking cream

• 500ml chicken stock

• 4 cloves garlic, chopped

• 2 tbsp fresh thyme, leaves picked

• sea salt and pepper to taste

• 2 brown onions, peeled, sliced into rings

• 4 large potatoes, sliced into 1/2cm

• 2 tbsp extra virgin olive oil

• 8 chicken thighs, boneless

• ½ cup flat leaf parsley to serve

• crisp baby cos lettuce leaves to serve

Method

• Pre heat oven to 200 degrees C. Heat the oil a non-stick frying pan over a medium/high heat. Season the chicken thighs and place into the pan to brown for 3-4 minutes.

• Mix the cream, stock, garlic, thyme, salt and pepper together in a pot over a medium heat and warm through.

• Scatter the sliced potatoes and onions into the base of an oven-proof roasting tray and nestle in the browned chicken thighs on top. Pour over the cream mixture, cover the tray and place into the oven to roast for 30 minutes. Remove the cover after 30 minutes and baste the chicken with the sauce. Bake for a further 15-20 minutes uncovered to make the chicken golden and crispy.

• Remove the tray from the oven and scatter with chopped parsley. Serve warm with a simple crisp green salad on the side.

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Apple Fritters with Chilli and Rosemary Sugar

Apple Fritters with Chilli and Rosemary Sugar

Recipe By Michael Weldon

Ingredients

• 3 Smitten apples, peeled, cored and cut into rounds

• 1 cup plain flour, plus extra for dusting

• 1/2 tsp bi carb soda

• 1 tbs caster sugar

• 1 cup soda water

• chilli & rosemary sugar

• 1/2 cup caster sugar

• 4 rosemary sprigs

• 1/4 tsp chilli flakes

• 2ltr oil for frying

Method

• In a bowl combine the flour, bi carb soda, soda water and 1tbs caster sugar, whisk together until it forms a batter.

• Heat oil in a saucepan to 180deg C. Dust the apple slices with flour then dip into the batter and carefully place into the oil. Fry until the batter us golden and crispy.

• In a morter and pestle add the rosemary and punt into small pieces. Add the sugar, chilli flakes and a pinch of salt, mix together.

• Once the fritters are fried dust with the chilli and rosemary sugar. Serve the fritters topped with a ball of ice cream.

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Hung Lai Chicken Curry

Hung Lai Chicken Curry

Recipe By Dani Venn

Ingredients

curry paste

• 5 dried red chillies

• 1 tbsp shallot, diced

• 2 tbsp garlic, diced

• 2 tbsp ginger, diced

• 2 tbsp lemongrass, finely diced

• 1 tsp shrimp paste

• 1 pinch of salt

• 1 tbsp of indian curry powder

• 1kg chicken thigh on the bone

• 1 tbsp sunflower oil

• 1 tbsp tamarind paste

• 1 tsp turmeric

• 1 tbsp palm sugar, roughly chopped

• 1 tbsp fish sauce

• fresh coriander

to serve

• steamed sticky rice

Method

• Using a large mortar and pestle, pound curry paste ingredients in the order listed, pound each ingredient well before adding the next ingredient until you have achieved a paste-like consistency. Alternatively, place all curry paste ingredients into a food processor and blend, add a little coconut oil if required.

• Place chicken in a large mixing bowl, add curry paste and combine well rubbing the paste into the chicken. Cover with cling wrap, place in fridge and leave to marinate for at least one hour.

• Place large saucepan over medium-high heat, add sunflower oil, once hot add chicken and seal the sides of the chicken until you achieve a light golden colour.

• Add water to the saucepan just enough to just cover the chicken. Add remaining ingredients then allow water to come to the boil. Reduce heat to a simmer, stir occasionally and allow water to reduce until it becomes slightly thicker and intense in flavour. Taste, it should be a balance of sweet, sour, salty and hot. Adjust ingredients if needed. Serve hot with steamed sticky rice or jasmine rice.

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Coconut & Curry Leaf Creamed Corn

Coconut & Curry Leaf Creamed Corn

Recipe By Courtney Roulston

Ingredients

• 4 large cobs corn, husks removed

• ¼ cup Squeaky Gate extra virgin olive oil

• 20 fresh curry leaves

• 1 small brown onion, finely diced

• 1 tsp whole cumin seeds

• ½ cup coconut cream

• sea salt and cracked black pepper to taste

• juice from ½ lime, plus ½ lime to serve

• 2 tbsp coriander leaves, chopped

• ¼ bunch chives, finely chopped

• small Raco frypan

Method

• Heat a BBQ Plate or Cast iron pan over a high heat. Add the corn and grill for 3-4 minutes each side, turning occasionally until the corn has charred on the outside. Place the corn in a bowl and cover for 5 minutes to steam.

• Carefully cut the kernels from the corn and set aside.

• Heat the oil in a small frying pan over a medium heat. Fry the curry leaves for around 10 seconds, or until crisp. Remove with a slotted spoon and drain on kitchen paper.

• Add the onion to the pan and cook for 2 minutes to soften before adding in the cumin seeds, coconut cream, salt and cracked black pepper. Stir through the corn kernels and remove from the heat and allow to cool slightly.

• Mix through the lime juice and chopped coriander before placing onto a serving platter. Top with the fried curry leaves, chives and cracked black pepper. Serve warm with extra lime wedges on the side.

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Carrot & Ginger Soup with Olive Oil Croutons

Carrot & Ginger Soup with Olive Oil Croutons

Recipe By Michael Weldon

Ingredients

• 200g sour dough, torn into bite sized chunks

• 3tbs Squeaky Gate extra virgin olive oil

• sea salt

• 1kg carrots, chopped

• 1 brown onion, chopped

• 1 thumb size piece of ginger, sliced

• 3 garlic cloves, sliced

• 1 thai chilli, sliced

• 2cups veg stock

• 1 tin coconut cream

• sea salt

garnish

• coriander

• chille

• Squeaky Gate extra virgin olive oil

Method

• Heat an oven to 180deg C. In a mixing bowl combine the bread, extra virgin olive oil and pinch of salt. Toss to coat the bread in oil. Place onto an oven tray and into the oven for 30 mins until golden and toasted. Once cooked remove from oven and allow to cool.

• In a large saucepan combine the carrot, onion, ginger and garlic with a drizzle of extra virgin olive oil. Place over a medium heat and fry for 5 minutes. Add a pinch of salt, the chilli, veg stock and coconut cream, bring to the boil then reduce to a simmer and cook for 20-25 minutes until vegetables are soft enough to blend. Turn off the heat and blend with a stick blender until smooth. Taste for seasoning and adjust to your liking.

• Serve the soup topped with croutons, coriander, chilli and an extra drizzle of extra virgin olive oil.

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Prawn Rice Noodles with Tomato and Olive Oil Broth

Prawn Rice Noodles with Tomato and Olive Oil Broth

Recipe By Michael Weldon

Ingredients

• 2 punnets cherry tomatoes

• ½ cup Squeaky Gate extra virgin olive oil

• 1 thumb sized piece of ginger

• 2 garlic cloves

• 1tbs soy sauce

• 1 pack of thin rice noodles, cooked and refreshed

• 2 chillies

• ¼ bunch coriander, leaves and stem separated

• 16 cooked and peeled prawn tails, butterflied

• 2 spring onions, sliced thinly and curled in ice water

• 2tbs sesame seeds, toasted

Method

• In a blender or jug with a stick blender add the tomatoes and blend until smooth.

• Whilst blending add the extra virgin olive oil, coriander stem, ginger and garlic.

• Pour the blended tomatoes into a saucepan and place over a medium heat. Simmer for 5 minutes to let all the flavours combine, make sure not to boil. Season with soy

  sauce to your liking then turn off the heat.

• To serve place the rice noodles in the bottom of a bowl. Spoon over the warm tomato broth. Top with a few prawns. Finish with a garnish of chilli, coriander, Spring onion, sesame seeds and an extra drizzle of extra virgin olive oil.

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Steak with Classic Diane Sauce

Steak with Classic Diane Sauce

Recipe By Courtney Roulston

Ingredients

• 2 x 300g Coles `Graze` Grass Fed Porterhouse Steaks

• sea salt to taste

• 2 tbsp Squeaky Gate extra virgin olive oil

• 2 baby cos lettuce, leaves washed

• 1 tbsp fresh tarragon leaves

• 1 lemon to serve

• large Raco frypan

diane steak sauce

• 25g butter

• 1 french shallot, finely sliced (about 2 tablespoons)

• 1/3 cup brandy/ cognac

• 2/3 cup low salt beef stock

• 2 tsp dijon mustard

• 1 heaped tsp tomato paste

• 1/3 cup Bulla cooking cream

• cracked black pepper to taste

• 1 tbsp chives, finely chopped

Method

• Remove the steaks from the fridge 45 minutes prior to cooking and store in a cool area away from direct sunlight.

• Heat a large frying pan over a medium/high heat. Season the steaks with sea salt and rub with oil. Cook the steaks for 3 minutes each side, or until the outside has forme a nice caramel coloured crust. Remove the steaks from the pan and rest in a warm area on a tray for 5 minutes.

• While the steaks rest, place the same pan back onto the heat along with the butter and shallots. Cook until the shallots have softened then add in the brandy and cook for 2 minutes to cook out the alcohol. Pour in the stock and bring up to a boil then add in the mustard, tomato paste, cream and few grinds of pepper. Simmer for 3 minutes to reduce and thicken.

• Place the lettuce leaves into a serving bowl and drizzle with oil, sea salt, lemon juice and tarragon leaves. Slice the steaks and place onto a serving platter. Spoon the Diane sauce over and scatter with chives. Serve warm with the salad.

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Aussie Nachos

Aussie Nachos

Recipe By Michael Weldon

Ingredients

• 4 Coles finest spicy italian pork sausages, split lengthways

• 1 brown onion, sliced into rings

• cheese

• 20g flour

• 20g butter

• 200g milk

• 200g tasty cheese

• 100g mozzarella

• 2 tomatoes, diced

• 1 jalapeno, diced

• ½ bunch of coriander, leaves picked chopped

• 2 avocados

• 1 lime, juice

• sea salt

garnish

• sour cream

• pickled jalapenos

Method

• On a smoking grill add the sausages and onion. Fully cooked until charred on the outside. Roughly chop the sausages and onion into small pieces.

• Place a pan onto the BBQ. Once hot add the butter and melt. Add the flour and mix together. Once the flour is toasted slightly add 1/3 of the milk to the pan, mix in until smooth. Add the 2nd 3rd and mix until smooth. Add the last 3rd and mix until smooth again. Add the cheese into the pan and melt until smooth. Keep warm.

• In a bowl combine the tomato, charred onion, jalapeno and coriander. Drizzle with olive oil and add a pinch of salt, mix together.

  Step4 In a bowl combine the avocado, lime and a pinch of salt. Mash together until smooth.

• To serve spoon the salsa over the warm cheese. Top with the sausages then a dollop of sour cream and the avocado. Top with coriander leaves and pickled. Finish with a big bowl of corn chips to dip into the nacho mix

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Passionfruit Cheesecake

Passionfruit Cheesecake

Recipe By Kirsten Tibballs

Ingredients

base

• 100g digestive biscuits, crushed

• 50g butter, melted

• cheesecake

• 250g cream cheese, room temperature, cubed

• 45g caster sugar

• 20g brown sugar

• 2 eggs

• 125mL Bulla thickened cream

• 330mL Bulla sour cream

• ¼ cup fresh passionfruit pulp (approx. 3 fresh passionfruit)

topping

• 150mL Bulla sour cream

• 35g icing sugar

• ½ tsp vanilla bean paste

• ¼ cup fresh passionfruit pulp (approx. 3 passionfruit)

Method

• Preheat oven to 150°C (130°C fan-forced).

• Grease an 18cm cake ring or spring-form tin and line the sides with baking paper, so that the baking paper sits slightly higher than the tin.

• Pulse the biscuits in a blender or food processor until fine crumbs form. Place the biscuit crumbs and melted butter into a bowl and mix well until combined.

• Press crumb mixture into the base of the prepared tin. Place on a baking tray and refrigerate for 30 minutes.

• Place the cream cheese into the bowl of a stand mixer fitted with a whisk attachment. Beat on a low speed for about 3 minutes or until creamy. Add the sugars and mix for a further 2 minutes. Add the eggs one at a time, beating well between each addition on a low speed. Scrape sides of bowl if necessary.

• Reduce to a low speed (1-3), add the Bulla Thickened Cream, Bulla Sour Cream and passionfruit. Beat until the creams are mixed through and there are no lumps.

• Pour filling onto biscult base and bake for approximately 40-45 minutes or until firm. Remove from oven and increase heat to 200°C (180°C fan-forced).

• For the topping, set aside 2 teaspoons of the passionfruit pulp and mix the remaining topping ingredients together. Place on top of the cheesecake and bake for 8 minutes.

• Cool at room temperature and place in the fridge for a minimum of 2 hours prior to serving.

• To serve, garnish with reserved passionfruit pulp.

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Stewed Apples with Yoghurt

Stewed Apples with Yoghurt

Recipe By Michael Weldon

Ingredients

• 4 Montague apples, peeled and diced

• 1/2cup brown sugar

• 1tbs apple cider vinegar

• 1/4 cup raisins

• 1/4cup dried apricots, sliced

• 2 rosemary sprigs

• 2tbs butter

• 1/4 cup caster sugar

• 1/4 cup roasted almonds, chopped

• 1/4 cup roasted pistachio nuts, chopped

• Jalna sweet and creamy yoghurt to serve

Method

• In a saucepan combine the apple, brown sugar, cider, raisins, apricots and rosemary sprigs with ¼ cup of water, cook until the apples are soft. Add the butter and stir through to melt.

• In a frypan over a medium heat add the sugar and melt until it caramelises. Add the nuts and stir through to coat. Pour the nuts onto a piece of baking paper and allow to cool.

• Serve the poached apples topped with the candied nuts and finish with a scope of yoghurt.

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Sabich Salad with Tahini Yoghurt

Sabich Salad with Tahini Yoghurt

Recipe by Courtney Roulston

Ingredients

• 8 small japanese purple eggplants, (or 2 large purple eggplants)

• 80ml extra virgin olive oil

• sea salt and pepper to taste

• 4 free range eggs, boiled for 7 minutes, peeled

• 1 bunch curly kale, washed and leaves stripped

salad base

• 1 lebanese cucumber, seeded, sliced

• 1 small red onion, sliced into thin wedges

• 1 x 250g punnet cherry tomatoes, halved

• ½ cup round mint leaves, roughly chopped

• 1 tsp ground sumac, plus extra to serve

tahini yoghurt

• ¾ cup Jalna greek yoghurt

• 1 heaped tablespoon tahini paste

• 3 tbsp lemon juice

• 1 tbsp maple syrup

Method

• Preheat a BBQ to a medium/high heat. Toss the eggplant in 50ml of the oil and season with sea salt. Place onto the BBQ and grill for 15 minutes, or until the eggplant is tender and charred. Remove and set aside on a tray.

• Combine all the salad base ingredients in a bowl and season with sea salt and 20ml of the oil. Toss to combine so everything is coated in dressing.

• Whisk all the tahini dressing ingredients together in a bowl, adding a little water if the mixture needs loosening to pouring consistency.

• Rub the remaining oil into the kale leaves to soften and place onto the base of a large serving platter. Layer the roast eggplant an Israeli salad onto the kale. Cut the eggs in half and place onto the salad. Drizzle over the yoghurt dressing and sprinkle with a little extra sumac before serving.

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Slow Roast Lamb Shoulder with Pickles, Peppers and Pitas

Slow Roast Lamb Shoulder with Pickles, Peppers and Pitas

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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Swede and Coconut Dahl

Swede and Coconut Dahl

Recipe By Sarah Todd

Ingredients

• 2 tbsp coconut oil

• 2 tsp Pattu cumin seeds

• 1 finely diced onion

• 6 garlic cloves, peeled and chopped

• 1 tbsp freshly grated ginger

• 1 cup swede, finely diced

• sea salt and freshly ground pepper

• 2 bay leaves

• 1 whole red chilli

• 1 tsp Pattu ground coriander

• 1 cup yellow split peas, rinsed

• 1 can coconut milk

• 3 cups of water

• 1 lime or lemon, zest and juice

to serve

• ½ cup desiccated coconut

• ¼ cup almonds, toasted

• fresh coriander

• naan

Method

• In a large pot, add coconut oil and bring to a medium heat and temper the cumin seeds, add onion, garlic and ginger and sauté until caramelised, 6 minutes. Season. Sizzle till just softened and starting to colour.

• Add the bay, chilli, coriander, lentils, coconut milk and water. Pop a lid on. Simmer for 45 mins or till all the liquid is absorbed into the lentils. Give the mix a good whisk every 10 mins or so. Add your diced swede. Trickle in a little more water as and when needed.

• Finish with a hit of lime/lemon zest, a squeeze of juice, toasted coconut and/or almonds and fresh coriander.

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Apple and Zucchini Slaw with Cashew Dressing

Apple and Zucchini Slaw with Cashew Dressing

Recipe By Michael Weldon

Ingredients

• 4 apples, sliced into matchsticks

• 3 zucchinis, cut into noodles

• 2 carrots, shredded

• 3 spring onions, sliced thinly

• ¼ cup currants

• ½ bunch coriander, picked

• ½ bunch mint picked

• 1 jalapeno, sliced thinly

• 2tbs roasted almonds, chopped

• Squeaky Gate extra virgin olive oil

• apple cider vinegar

• salt

• 150g almond meal

• 100g water

• ¼ cup olive oil

• 1tbs apple cider vinegar

Method

• In a saucepan add the water and bring to the simmer. Add the almond meal, reduce to a medium heat and cook for 5-8 minutes. Once cooked transfer to a blender or jug for stick blending. Begin blending and slowly add in the oil until all is blended into the sauce. Add the vinegar and a pinch of salt, blend till smooth.

• In a large bowl combine the apple zucchini, carrot, spring onion, currants, coriander, mint, jalapeno and chopped almonds. Drizzle with olive oil, a splash of balsamic and a pinch of salt. Toast together until the ingredients are evenly dressed.

• Serve on a large sharing platter. Spread the almond sauce on the bottom of the platter then top with the slaw. Finish with extra herbs, jalapenos and chopped almonds.

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Pineapple Curry

Pineapple Curry

Recipe By Dani Venn

Ingredients

• 2 tbsp unrefined coconut oil

• ½ brown onion, finely diced

• 1 tsp brown mustard seeds

• ½ tsp dried chilli powder or 1 tsp dried chilli flakes

• ½ teaspoon turmeric powder

• 2 sprigs curry leaves

• 1 stick lemongrass, white part only, outer layer removed, bruised

• 1 tbsp maldive fish chips / flakes, crushed in mortar and pestle

• 1 pineapple, skin removed, cored and diced into chunks

• 1 pandan leaf, tied into knot

• 1 cup coconut milk

• salt, to season

• 1 small cauliflower, cut into florets

• ½ bunch coriander, finely chopped

• 1-2 tbsp unrefined coconut oil

• medium Raco frypan

Method

• Place medium sized frypan over medium-high heat, add coconut oil, when hot add onion and sauté for a few minutes then add mustard seeds, chilli powder or flakes, turmeric, curry leaves, Maldive fish flakes and lemongrass and stir to cook evenly for a few minutes. Add diced pineapple, coconut milk, pandan leaf and place heat on medium-low and allow to simmer for about 15 minutes.

• To make cauliflower rice, blitz floret in a food processor until the cauliflower resembles couscous or rice, add coconut oil to medium-large frypan over medium heat, add coconut oil when hot add cauliflower rice and toss well to cook for about 5 minutes. Season with salt and pepper and stir through coriander leaves to finish.

• When pineapple curry has cooked, remove from heat and place in serving bowl with cauliflower rice.

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Rocket Pesto Pasta

Rocket Pesto Pasta

Recipe By Courtney Roulston

Ingredients

• 100g baby rocket leaves

• 70g basil leaves plus extra to serve

• 1/3 cup pine nuts

• 2/3 cup Squeaky Gate extra virgin olive oil

• 50g finely grated parmesan cheese, plus extra to serve

• 2 tbsp lemon juice, pus 1 teaspoon zest

• 400g San Remo spaghetti

• 4 large cloves garlic, peeled and left whole

• sea salt and cracked black pepper to taste

• 250g bocconcini cheese, drained

Method

• Bring a large pot of salted water up to the boil. Place the rocket into a sieve and lower into the boiling water for 30 seconds to wilt. Drain and then add the rocket into a high-speed blender.

• Place the spaghetti and the whole garlic cloves into the boiling water and cook for 10 minutes or until al dente. Remove the garlic cloves once soft and add into the blender with the rocket. Drain the pasta, reserving ½ cup of the cooking liquid.

• Add the basil, pinenuts, extra virgin olive oil, parmesan and lemon into the blender and blitz until you have a bright green smooth sauce, adding a little of the pasta water if the mixture needs loosening.

• Toss the spaghetti through the rocket pesto to coat. Place into a large shallow serving bowl. Break over the bocconcini cheese and grate over extra Parmesan, lemon zest and black pepper.

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