Australian Corned Beef Sandwich

Australian Corned Beef Sandwich

Recipe By Sarah Todd

Ingredients

dressing

• 4 tbsp Jalna greek yoghurt

• 1 tbsp tomato sauce

• 1 tbsp dill pickle relish

• 1 tbsp lemon juice

• 1 tsp horseradish from a jar

• salt and freshly ground black pepper

sauerkraut

• 1 cup carrots, cut matchsticks

• 1 tbsp sea salt

• 1 tbsp dried oregano

• 1⁄2 tsp red chili flakes

• 2 medium red onions, very thinly sliced lengthwise

• 1 large head green cabbage, cored and shredded

sandwiches

• 500g sliced corned beef

• 200g spicy sauerkraut

• 8 slices jewish rye bread

• 50 g unsalted butter, softened

• 8 slices swiss cheese

Method

• For the sauerkraut, in a large bowl, combine all ingredients, and massage ingredients with your hands until the cabbage begins to release its liquid. Transfer cabbage mixture to a sterilized jar or container. Place a plate small enough to fit inside the container over the cabbage and place a heavy can or weight on top to keep the cabbage mixture submerged in liquid. Drape a large kitchen towel and let sit at room temperature for 3 days. Uncover and transfer cabbage mixture to a sterilized glass jar, cover with lid, and refrigerate for 1 day before serving. The sauerkraut will keep for 2 weeks stored in the refrigerator.

• To make the dressing, in a medium bowl, stir together all ingredients and season with salt and pepper and set aside.

• Heat corned beef and sauerkraut. Brush 1 side of each slice of bread with butter. Heat a large griddle over medium heat. Add bread, butter side down, and toast until golden brown, about 2 minutes. Transfer to a clean baking sheet, untoasted side up. Spread dressing generously all over the untoasted side of each bread slice. Mound corned beef, making sure to let any excess moisture drip off first, on half of bread slices. Mound sauerkraut on top of corned beef, making sure to let any excess moisture drip off of it first. Lay half of the cheese slices over sauerkraut and the other half on the remaining dressed bread slices.

• Transfer into the oven and cook until the cheese is fully melted, about 3 minutes. Close sandwiches and serve right away.

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Roasted Pork Belly Porchetta with Fennel and Apple Sauce

Roasted Pork Belly Porchetta with Fennel and Apple Sauce

Recipe By Michael Weldon

Ingredients

• 1 free range pork belly, dried for 24 hours unwrapped in the fridge

• ½ bunch sage, chopped

• ½ bunch parsley, chopped

• ½ bunch rosemary, chopped

• 10 garlic cloves, grated

• 1tsp fennel seeds

• 1/4 tsp chilli flakes

• 1 lemon, juice and zest

• Squeaky Gate extra virgin olive oil

• sea salt

• 4 granny smith apples, peeled, cored and chopped

• 1 head of fennel, diced

• ½ cup white wine

• 1 cup chicken stock

• 50g butter

• sea salt

Method

• Score the flesh side of the pork into 3cm cubes cutting half way into the meat.

• In a bowl combine the herbs, garlic, lemon zest, fennel seeds, chilli flakes, a pinch of salt and a drizzle of olive oil in a mortar and pestle. Pound until the herbs are bruised and the ingredients are mixed together. Rub the marinade mixture over the scored flash side of the pork. Make sure to rub it into all the scores.

• Roll the belly up into a roast ensuring the skin is on the outside of the roll. Leave in the fridge overnight to marinate and to help the skin dry out further.

• Heat an oven to 220deg c. place the pork onto a rack in a roasting tray. Season with salt and place into the oven to cook for 30 mins. After 30 mins reduce the heat to 160 deg c and continue cooking until the meat is to your liking. Allow to rest for 10-15 minutes.

• In a saucepan combine the apple, fennel, stock and wine with a pinch of salt. Bring to the boil then simmer until very tender. Blend the apple and fennel mixture until smooth, season to your liking.

• Carve the pork 1-2cm thick, serve the sauce on the side.

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Grilled Beans & Yoghurt Dressing

Grilled Beans & Yoghurt Dressing

Recipe By Courtney Roulston

Ingredients

• 450g green beans, trimmed

• 3 tbsp Squeaky Gate extra virgin olive oil

• sea salt and cracked black pepper to taste

• 400g can of Coles chickpeas, drained

• 1 large red onion, finely diced

• 2 granny smith apples, chopped into large matchsticks

• ½ cup roasted whole almonds, chopped, plus extra to serve

• 1 bunch flat leaf parsley, chopped

• 1 bunch dill, chopped, plus a few extra sprigs to serve

yoghurt dressing

• 2/3 cup Jalna greek yoghurt

• juice & zest of ½ lemon

• 1 tbsp maple syrup

Method

• Toss the beans with 1 tablespoon of the extra virgin olive oil and season with sea salt.

• Grill the beans on a hot BBQ grill plate or non-stick pan over a high heat for 3 minutes, or until slightly charred, but still a slight crunch on the inside. Remove from the grill and set aside to cool slightly.

• Place the chickpeas, onion, apple, almonds parsley, dill and cooled beans into a large bowl.

• Whisk the dressing ingredients with 2 tablespoons of the extra virgin olive oil. Pour the dressing over the salad and toss well to coat. Place the salad onto a serving platter and garnish with extra almonds, dill and cracked pepper.

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Poached Jazz Apples with Miso Butterscotch

Poached Jazz Apples with Miso Butterscotch

Recipe By Sarah Todd

Ingredients

• 6 Montague Jazz apples, peeled, cored, cut into eighths

• 160g sugar + extra 3 tbsp

• 50g butter + extra 2 tbsp

• ¼ cup cream + extra 6 tbsp

• 60g miso

• 200 ml Bulla dollop cream

• icing sugar for dusting

• 6 digestives, processed to a fine crumble

to serve

• dehydrated apple chips

• grated almond

• small edible herbs

Method

• Melt butter over medium-high heat. Once the butter has almost melted, add the brown sugar, followed by the apples. Cook and toss the apples a few times until they are nicely caramelised on all sides.

• In a wide saucepan, add butter, sugar and ¼ cup cream, stirring until smooth. Then stop stirring and allow to simmer for three minutes. Add miso and stir to combine then remove from heat and stir in the remaining 6 tablespoons of cream.

• Serve with dollop cream, digestive crumble, grated almond and dehydrated almond chips

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Pork Fillet Salad with Ginger, Chilli & Garlic Olive Oil Dressing

Pork Fillet Salad with Ginger, Chilli & Garlic Olive Oil Dressing

Recipe By Michael Weldon

Ingredients

• 2cups Squeaky Gate extra virgin olive oil

• 1 thumb sized piece of ginger, sliced thinly

• 4 garlic cloves crushed

• 1tsp chilli flakes

• pork fillet, trimmed

• 1 red onion, cut into rounds

• 3 baby gem lettuce, cut into 8ths

• 2 plums, sliced thinly

• ¼ bunch coriander

• 4 pickled chillies, sliced thinly

• sea salt

Method

• In a small saucepan combine the extra virgin olive oil, ginger, garlic and chilli, place over a low heat and let the ingredients flavour. Leave the oil to sit and take on flavour.

• Heat a griddle pan until smoking. Drizzle the pork fillet in the flavoured oil and add the griddle. Cook until charred and just cooked through. Remove and rest.

• Drizzle the onions and lettuce with the flavoured oil and add to the grill. Cook until the rolls are charred and just softened.

• In a small bowl mix together ¼ cup flavoured oil, 2tbs whole grain mustard, 1tbs lemon juice and a pinch of salt.

• Combine the lettuce, onion and plum in a mixing bowl. Dress with the dressing and toss together. Lay the salad onto a platter, slice the pork and place on top of the salad. Garnish with coriander and pickled chillies.

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Salt and Vinegar Potatoes with Herb Yoghurt

Salt and Vinegar Potatoes with Herb Yoghurt

Recipe By Courtney Roulston

Ingredients

• 1.5kg Coles baby red royale potatoes

• 1 cup vinegar (apple cider or white wine vinegar)

• sea salt & cracked black pepper to taste

• 2 cloves garlic, mince

• 1/3 cup Squeaky Gate extra virgin olive oil

• 25g parmesan cheese, grated from a block on a microplane

• 1/4 cup dill, sprigs picked

• 1/4 cup basil, leaves picked

• 1/4 cup chives, finely chopped

• 2 cups Jalna greek yogurt

Method

• Preheat the oven to 200 degrees C.

• Place the potatoes in a pot with the vinegar and cover with cold water and a generous pinch of salt.

• Bring up to a gentle boil, and leave to simmer for around 15 minutes, or until tender.

• Drain and allow potatoes to cool slightly before placing them onto a large baking tray lined with paper.

• Using a flat bottomed cup measure, mug or a large metal spoon, smash the potatoes so they form some jagged edges an are flattened to around 1.5cm thick.

• Toss the potatoes with olive oil, garlic, sea salt, cracked pepper and spread out in a single layer.

• Roast the potatoes for 25-30 minutes, or until golden brown. Remove from the oven and grate over the Parmesan cheese. Give the potatoes a shake around and place them back in the oven for a further 10-15 minutes.

• Gently whisk the yoghurt in a bowl to make it a smooth texture. Spoon the yoghurt onto the base of a large serving platter. Place the potatoes onto the top of the yoghurt and scatter with dill, basil, chives and a little extra sea salt.

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Honey Chilli Chicken

Honey Chilli Chicken

Recipe By Michael Weldon

Ingredients

• 800g chicken thighs, diced into 3cm cubes

• 2 tbs soy

• 2 tbs chinese cooking wine

• 1 tsp corn starch + ½ cup for dusting

• 1 cup plain flour

• 1 tsp baking powder

• 1 cup ice cold soder water

• ½ cup honey

• 2 jalapenos

• 2 habaneros

• 1 tbs soy

• 1 tbs sesame oil

• 1 pack thin rice noodles, fried

Method

• In a bowl combine the chicken, Chinese cooking wine, soy and corn starch, mix together, leave to marinate for a few minutes.

• In another bowl combine the plain flour, baking powder and soda water, whisk together until the mixture mixes into a batter.

• Dust the chicken with corn starch then drop into the batter to coat. In batches, carefully place the batter coated chicken pieces into 180deg oil. Cook until lightly golden and crispy. Repeat the process until all the chicken is cooked.

• In a bowl combine the honey, chillies, soy and sesame oil, mix together until combined.

• When the chicken is fried but still hot pour the honey over and mix together until the chicken is coated in the honey mixture.

• Serve chicken straight away on a bed of fried vermicelli noodles.

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Jazz Apple, Thyme and Pork Sausage Rolls

Jazz Apple, Thyme and Pork Sausage Rolls

Recipe By Sarah Todd

Ingredients

• 1 tbsp Squeaky Gate extra virgin olive oil

• 1 Montague Jazz apple, peeled, cut into 1cm dice

• 1 onion, finely chopped

• 2 garlic cloves, finely chopped

• 1 small carrot, grated

• 3 tbsp thyme, finely chopped

• 1 tbsp flat-leaf parsley, finely chopped

• 500g coarsely minced pork

• 2 sheets (375g) butter puff pastry

• 1 egg yolk, lightly beaten

• 1 tsp black sesame seeds

• to serve apple BBQ Sauce

Method

• Preheat oven to 200C.

• Heat the extra virgin olive oil in a frying pan over medium heat. Add onion and garlic apple and carrot and stir occasionally until tender (6 minutes) stir through herbs, season to taste.

• Combine pork and apple mixture in a bowl and season to taste.

• Slice puff pastry in half and place ¼ of the pork mixture along one long edge, leaving a 1cm border, brush with egg wash and roll to just enclose pork. Cut into 4 and place on an oven tray lined with baking paper and repeat with remaining pastry and pork. Brush with egg wash, scatter with sesame seeds and bake until golden and cooked through (15-17 minutes).

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Cherry Sorbet Ice Cream Sandwich

Cherry Sorbet Ice Cream Sandwich

Recipe By Michael Weldon

Ingredients

• 500g cherries, pits removed and frozen for at least 12 hours

• ½ cup caster sugar

• 1 lemon, juice and zest

• 1 pack choc ripple biscuits

• ½ cup desiccated coconut, toasted

Method

• Add the cherries, sugar and lemon to a blender. Blend until smooth. Remove from blender and set ice cream in the fridge for 2 hours.

• Scoop the sorbet onto the choc ripple biscuit and sandwich together. Press together so the sorbet is pushed to the side. Roll the sorbet in the coconut. Eat straight away and return to the freezer for 2-3 days to soften.

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Charred Zucchini

Charred Zucchini

Recipe By Courtney Roulston

Ingredients

• 4 medium/large zucchinis

• sea salt and black pepper to taste

• 1/3 cup mint leaves, picked

tomato dressing

• 2 medium vine ripened tomatoes

• 2 tsp sriracha chilli sauce

• 1 small clove garlic

• 1 tsp ground sumac

• 2 tbsp Squeaky Gate extra virgin olive oil

cashew sauce

• 1 cup raw cashews, soaked in 1 cup of boiling water for 15 minutes

• 1 tbsp tahini paste

• 2 tbsp apple cider vinegar

• 1 tbsp maple syrup

Method

• Heat a BBQ plate over a medium/high heat. Cut the zucchini in half lengthways and score a few cut into the flesh side in a cross pattern. Drizzle the onions and zucchini with a little extra virgin olive oil and sea salt and grill for 3-4 minutes each side, or until charred and tender.

• Using a box grater, grate the tomatoes into a bowl and discard the skin. Finely grate in the garlic and stir through the chilli sauce, sumac, oil and a pinch of salt and pepper into the tomato juice. Set aside.

• Place the cashews along with the soaking liquid into the jug of a food processor. Add in the tahini, vinegar, maple and a pinch of sea salt and blitz until the sauce is thick and creamy.

• Spread the cashew sauce onto the base of a serving platter. Top with the charred zucchinis and drizzle over the tomato dressing and chopped mint leaves.

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Cumin & Sumac Yoghurt Marinated Chicken

Cumin & Sumac Yoghurt Marinated Chicken

Recipe By Michael Weldon

Ingredients

• 1 whole chicken, butterflied

• 2tbs cumin powder

• 1tbs sumac

• 1/2cup Jalna greek yoghurt

• 2tbs extra virgin olive oil

• black pepper

• sea salt

• 800g brussels sprouts, sliced thinly

• 1 carrot, grated

• 1 spring onions, sliced thinly

• 1/4 cup dried apricots, sliced thinly

• 1/4 cup Jalna greek yoghurt

• 2tbs apple cider vinegar

• sea salt

• black pepper

Method

• In a mixing bowl combine the chicken, cumin, sumac, Greek yoghurt, extra virgin olive oil, a pinch of salt and pepper. Mix together until the thighs ate coated. Marinate for up to 12 hours.

• Heat a BBQ or griddle to a medium high heat. Place the chicken on skin side down and turn down the heat. Cook the chicken for 20-25 minutes, turning halfway. Allow the chicken to rest for at least 5 minutes.

• In a large mixing bowl combine the sprouts, carrot, spring onion, dried apricots, Greek yoghurt, apple cider vinegar, a pinch of salt and pepper.

• Cut the chicken into 8 pieces. Serve on a large platter with the slaw on the bottom and the chicken sitting on top.

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Spicy Prawn Oil & Tomato Pasta

Spicy Prawn Oil & Tomato Pasta

Recipe By Courtney Roulston

Ingredients

• 16 green (raw) king prawns, shells on

• 400g San Remo spaghetti

• sea salt and black pepper to taste

• 2 cloves garlic, chopped

• 1 x 250g punet cherry tomatoes, halved

• ¼ cup basil leaves, picked

• 30g parmesan cheese to serve, grated fresh from a block

spicy prawn oil

• ¾ cup Squeaky Gate extra virgin olive oil

• 1 tsp whole fennel seeds

• 1 onion, diced and separated into two portions

• ½ cup carrot, grated

• 1 tbsp dried chilli flakes

Method

• To make the Spicy prawn oil, heat a non-stick frying pan over a medium heat. Add in the oil and prawn shells and fry for 8-10 minutes, or until the oil is fragrant and the shells have changed colour. Add in half the onion, fennel seeds, carrot, salt and chilli. Cook an a gentle heat for a further 8-10 minutes to infuse the oil. Allow to cool and drain the oil into a sterilised jar.

• Bring a large pot of salted water up the boil. Cook the spaghetti for 10 minutes, or until al dente. Drain and reserve ½ cup of the cooking water.

• Heat a large frying pan over a medium/high heat. Add in 2-3 tablespoons of the spicy prawn oil and the remaining onion and garlic. Cook for 2 minutes before adding in the tomatoes and toss through to soften slightly. Add in the prawns and cook them for 1 minute.

• Add the spaghetti and basil to the prawn and tomato mixture and toss through with a little of the pasta cooking water to coat the pasta.

• Divide the pasta into serving bowls and top with a little extra spicy prawn oil, grated parmesan and cracked black pepper.

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Shaking Beef

Shaking Beef

Recipe By Khanh Ong

Ingredients

shaking beef

• 600g eye fillet / scotch fillet diced to 1 inch cubes

• 4 cloves of garlic

• 3 tbsp oyster sauce

• 2 tbsp dark soy sauce

• 4 tbsp vegetable oil

• 1 tbsp caster sugar

• pinch of salt

• 1 tsp black pepper

• 1 red capsicum diced same size as the beef

vinegar red onions

• 1 red onion thinly sliced

• 2 tbsp sugar

• 4 tbsp white vinegar

dipping sauce

• 2 tsp salt

• 2 tsp black pepper

• 1 juice of 1 large lemon

Method

• Combine vinegar red onion ingredients and set aside.

• Place beef into a large mixing bowl with 2 cloves of garlic minced. Add oyster sauce, soy sauce, 1 tablespoon of vegetable oil, sugar, salt and pepper into the bowl and combine all ingredients well. Leave to marinate for 30 minutes.

• Place a wok on high heat then add remaining tablespoon of vegetable oil until just before smoking point. Mince the remaining clove of garlic into the hot wok and leave to slightly brown for 5 seconds. Add ½ the marinated beef into the wok and leave to brown while gently shaking in intervals for 2 -3 minutes, add half the diced capsicum in the last 15 seconds.

• Remove the cooked beef and repeat with remaining beef and capsicum. Set aside for plating.

• Combine all the dipping sauce ingredients and place in a small serving dish.

• Place watercress on a large serving platter, Scatter over tomatoes. Place the cooked beef over the tomatoes and watercress, drain the red onions and scatter over the beef. Finish with some fresh cracked pepper.

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Parmesan & Spinach Fettuccine

Parmesan & Spinach Fettuccine

Recipe By Michael Weldon

Ingredients

• 500g San Remo Fettuccini

• 1 brown onion, diced

• 3 garlic cloves, finely sliced

• 1/4 tsp chilli flakes

• 300mls Bulla thickened cream

• ½ cup grated parmesan

• ¼ tbs nutmeg

• 1 large bag of baby spinach

• sea salt

• Squeaky Gate extra virgin olive oil

Method

• Cook the pasta in a large pot of boiling water following the instructions on packet.

• In a frypan over a medium heat add some oil, the onion and a pinch of salt, cook until the onion begins to soften. Add the garlic and chilli, cook for a further minute. Add the cream, parmesan, nutmeg and baby spinach, cook until the spinach has wilted.

• Transfer the pasta from into the sauce once cooked. Toss through the sauce to coat.

• Serve topped with extra parmesan.

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Crumbed Lamb Chops with Tomato & Caper Sauce

Crumbed Lamb Chops with Tomato & Caper Sauce

Recipe By Michael Weldon

Ingredients

cutlets

• 12 lamb cutlets, beaten flat with a meat mallet or rolling pin

• 200g plain flour

• 6 eggs

• 250g panko bread crumbs

• 1/2 tsp chilli flakes

• 1/4 cup parmesan grated

• 5 thyme sprigs, leaves picked

• sea salt

• Squeaky Gate extra virgin olive oil

sauce

• tomato and caper dipping sauce

• 1 small brown onion, diced

• 1 garlic clove, minced

• 2tbs balsamic vinegar

• 1tbs brown sugar

• 1/4 tsp chilli flakes

• 400g Coles diced canned tomatoes

• 1/4 cup capers

• sea salt

• Squeaky Gate extra virgin olive oil

Method

• In a bowl mix together the bread crumbs, chilli flakes, parmesan and thyme with a pinch of salt. In another bowl whisk the eggs and in the third bowl, add the flour.

• To coat the cutlets, start by coating with the flour, then with the eggs and finally with the bread crumbs. Ensure to press the bread crumbs on well. Repeat until all the cutlets are coated.

• In a small saucepan cook the onion in a drizzle of extra virgin olive oil until it begins to caramelize. Add the garlic and cook for a minute. Add the vinegar and sugar, cook until the sugar melts and the vinegar reduces. Add the chilli flakes, tomatoes, capers and a pinch of salt. Bring to a boil and simmer for 5 minutes until the sauce thickens. Remove from the heat and allow to cool.

• Fill the bottom of a frying pan with oil and place over a medium high heat. Once hot, cook the cutlets a few at a time. Cook until the crumb is golden and crispy and the meat is just cooked. Drain cooked cutlets on a paper towel and season with salt.

• Serve with the tomato and caper sauce on the side and a light green salad.

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Jazz Apple Cardamom Cake

Jazz Apple Cardamom Cake

Recipe By Sarah Todd

Ingredients

• 1 cup all-purpose flour

• 3/4 tsp ground cardamom

• 3/4 tsp baking powder

• 1/4 tsp salt

• 2 large eggs, at room temperature

• 3/4 cup caster sugar

• 3 tbsp cognac

• 1/2 tsp vanilla extract

• 1/3 cup milk, at room temperature

• 1 tsp white vinegar

• 2 medium Montague jazz apples, peeled cored, 1cm cubes

• 1 medium Montague jazz apples, unpeeled and 2mm sliced in half

• 110 g unsalted butter, melted, plus more for greasing the pan

• 1 tbsp golden brown sugar

• icing sugar, for dusting

• Jalna honey yoghurt to dollop

Method

• Preheat the oven to 180. Place a piece of parchment paper into an 8-or 9-inch cast iron pan and grease with butter.

• In a bowl, whisk together the flour, cardamom, baking powder, and salt. In a separate large bowl, beat the eggs until foamy. Whisk in the granulated sugar, cognac, and vanilla extract. Pour in the buttermilk and whisk to combine.

• Add half of the flour mixture to the wet ingredients, stirring until just combined, then gently fold in half of the melted butter. Repeat with the remaining flour and butter. Gently fold in the cubed apples, reserving the slices. Transfer the batter to the pan and arrange the apple slices in a circular pattern on top of the batter. Sprinkle with golden brown sugar.

• Bake until the cake turns a deep golden brown and a cake tester inserted into the center comes out clean, about 55-65 minutes.

• Transfer the skillet to a cooling rack and let sit for 5 minutes. The cake may be served warm or at room temperature, directly from the skillet; whichever you choose, be sure to dust with icing sugar before serving.

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Jaffna Curry

Jaffna Curry

Recipe By Dani Venn

Ingredients

• 800g australian prawns, shells removed, tails intact

Roasted Curry Powder

• 2 tbsp coriander seeds

• 1 tbsp cumin seed

• 2 tsp fennel seed

• 1 tsp black peppercorns

• 1 tsp fenugreek seed

• ½ stick ceylon cinnamon

• 2 sprigs fresh curry leaves

• 200mls can coconut cream or milk

• 1 tsp ground turmeric powder

• 1 tsp ground chilli powder

• 1 tbsp tamarind paste

• 1 tsp salt

• ½ brown onion, finely diced

• 2 cloves garlic, diced

• 3cm slice ginger, peeled and diced

• 2 tbsp ghee

• 1 tsp cumin seed, dill and brown mustard seed

• ½ tsp fennel and fenugreek seed

• 1 small green fresh chillies, finely chopped

• 2 sprigs fresh curry leaves

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

• 1 pandan leaf, tied into a knot

• ½ cup coconut milk

• salt, to season

• 2 tsp jaggery or coconut sugar, to taste

• fresh lime juice, to season

• ½ bunch fresh coriander leaves

• serve with roti or rice

Method

• To make the roasted curry powder, place all spices in a heavy based frypan over low heat and toast until fragrant and aromatic and a darker brown colour, curry leaves should be dried out and almost crispy. Swirl pan occasionally to ensure an even toasting.

• In a large bowl, mix coconut cream, 3 tablespoons of roasted curry powder, turmeric, chilli powder, tamarind and salt together. Add prawns into marinade mix and stir well to coat, then place in fridge to marinate for 20 minutes

• In a large wok or deep fry pan with fitted lid, place over medium – high heat, add ghee then when hot add onion and cook for a few minutes, then add garlic and ginger and cook for a minute, then add spices, cumin, dill, fennel and fenugreek seed, curry leaves, chillies, lemon grass and toss for a few minutes until fragrant. Then add prawns, lemongrass, pandan leaf and extra coconut, toss well cook for approx. 5 minutes until prawns have cooked through and sauce has thickened.

• To finish, check seasonings, add jaggery if required, squeeze over fresh lime juice and salt to balance. Remove from wok or frypan onto serving platter, finish with scattered fresh coriander. Serve with steamed rice or roti.

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Baked Samosa

Baked Samosa

Recipe By Sarah Todd

Ingredients

• ghee

• 8 sheets filo pastry sheets

• melted butter for brushing

• 1 medium potato, peeled and diced

• 1 small sweet potato, peeled and diced

• 1 tbsp vegetable oil

• 1 onion, finely diced

• 1 clove garlic, minced

• 3 tsp garam masala

• 50g frozen peas, defrosted

• 1 tbsp butter

• small bunch fresh coriander

Method

• Preheat oven to 190°C. In a pot of boiling water add potatoes and boil for 5 minutes then add sweet potato as it takes a little less time. Cook until soft (approximately 15 minutes) drain in a colander and allow to steam.

• Meanwhile heat the ghee in a pan and sauté the garlic and onion, stir in garam masala and season and cook for a further 3 minutes, remove from heat. Once the potatoes are cooked, roughly mash and add to onion mixture, mix well and then stir in peas, coriander and melted butter. Allow to cool.

• Cut the filo sheets in half lengthwise. Stack the strips and lightly brush one strip with melted butter, top with a second strip and brush again. Place a spoonful (approx. an eighth of the total) of the filling towards the end of the pastry strip closest to you, slightly left of the strip and 1cm up from the bottom. Now fold the bottom right hand corner up to cover filling, fold over wrapped filling to give a triangular shaped parcel.

• Continue folding up the pastry strip ensuring points are tucked in to prevent filling escaping. Brush completed parcel with melted butter and place on baking tray. Continue with all remaining filling and pastry.

• Bake samosas for 15 – 20 minutes until golden brown, serve hot, with a tamarind chutney.

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Apple Tarte Tartin

Apple Tarte Tartin

Recipe By Michael Weldon

Ingredients

• 6 Jazz apples, peeled cored and quartered

• 1/2 cup dried apricots

• 1 cup sugar

• 1/4 cup cream

• 2tbs butter

• 2 sheet butter puff pastry

• sea salt

• vanilla ice cream for serving.

Method

• Heat a oven safe frypan over a medium high heat. Add the brown sugar and cook until caramelised. Add the cream and butter, cook until the sauce is a caramel. Add the apple and apricot into the frypan. Top with pastry and tuck in the edges. If your sheet doesn’t cover the edges fully add some extra sheets of pastry. Cut a couple of holes in the top of the pastry to allow the filling to steam.

• Place into a 180deg oven and cook until the pastry is golden and puffed.

• Remove from the oven and sit for 2 minutes. Place a plate over the pan and flip so the tarte tatin is apple and apricot side up on the plate. Cut into quarters and top with ice cream.

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Mango & Yoghurt Parfait

Mango & Yoghurt Parfait

Recipe By Michael Weldon

Ingredients

• 2 1/2cups Jalna greek sweet and creamy yoghurt

• 6 egg whites

• 1/2cup caster sugar

• 1/4tsp cream of tartar

• 1tsp vanilla bean paste

• pinch of sea salt

• 2 mangos, flesh removed and diced and blended till smooth

• 1 lime, zest

• 75g macadamia nuts

Method

• Add the egg whites to a large bowl with a pinch of salt and whisk to soft peaks. Add the sugar and continue whisking to stiff peaks.

• In a large mixing bowl combine the yoghurt and the egg whites, mix until smooth. Take out a quarter of the mixture and reserve in a separate bowl. Add the blended mango into the large bowl of mixture, gently fold through the parfait base until evenly mixed. Place the mixture into a baking paper lined loaf tin. Place in the freezer for 2 hours to set.

• Into the leftover quarter of parfait mixture gently fold in the macadamia and lime zest. Pour on top of the mango parfait. Return to the freezer until fully set, at least 4 hrs.

• To serve cut slices of parfait with a warm knife. Store parfait in the freezer and eat whenever you like!

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