Roast Beetroot Salad with Sesame Yoghurt

Roast Beetroot Salad with Sesame Yoghurt

Recipe By Courtney Roulston

Ingredients

• 5 medium beetroot, or a whole bunch 

• 2 medium-large red onions, skins left on 

• sea salt, to taste 

• ½ cup (125ml) extra virgin olive oil 

• 1 tsp za`atar

• 1 large clove garlic, peeled 

• 2 cups Jalna Greek yoghurt 

• 2 tsp tahini paste 

• 2 tsp lemon juice

• 1 tbs Coles honey 

• ½ cup flat leaf parsley or round mint, picked 

• 1 punnet micro red sorrel or cress

Method

• Pre-heat the oven to 200 degrees (C). Cut the beetroot in half then place them into a small high-sided roasting tray. Drizzle with extra virgin olive oil, a pinch of salt and pour over 1 ½ cups of water. Cut each onion into 6 wedges, leaving the skin attached. Place the onions on a separate roasting tray, season with salt and drizzle with a drizzle of extra virgin olive oil. Cover the beetroot tray tightly with foil and roast with the onions for 35 - 40 minutes, or until the beetroots are tender and the onions are slightly charred on top.

• Meanwhile, pour the extra virgin olive oil and garlic into a small pot over a low heat. Stir in the za`atar and a pinch of salt and leave to gently infuse for 5 minutes, or until the oil is fragrant.

• Whisk the yoghurt, tahini, lemon juice, honey and a pinch of salt in a bowl until smooth. Spread the yoghurt onto the base of a serving platter.

• Remove the beetroot from the oven and once cool enough to handle, slip the skins off and cut beetroot into wedges. Remove the skins from the outside of the onions.

• Arrange the beetroot, onions and parsley on top of the yoghurt. Spoon over the za`atar oil and garnish with micro herbs. 

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Vietnamese Mint and Beef Mince Lettuce Cups

Vietnamese Mint and Beef Mince Lettuce Cups

Recipe By Michael Weldon

Ingredients

• 500 g Coles beef mince

• 2 tbs fish sauce

• 1 tbs Coles brown sugar

• 1 birdseye chilli, sliced thinly

• 2 garlic cloves, diced

• 1 red onion, sliced thinly

Dressing

• 2 tbs fish sacue

• 2 tbs sugar

• 1 garlic clove, diced

• 2 coriander sprigs, sliced thinly

• 1 chilli, diced

• 1 lime, juice

To Serve

• 1 iceberg lettuce

• 1 bunch coriander, leaves picked

• 1 bunch Coles Vietnamese mint, leaves picked

• ¼ chopped Coles peanuts

• 1 large red chilli, sliced thinly

Method

• Marinate the beef mince in the fish sauce, brown sugar, chilli and garlic.

• Mix the dressing ingredients in a bowl until evenly combined. 

• Heat a wok until it begins to smoke. Add a splash of oil and once hot add in the beef mince. Stir fry until the beef is browned and cooked through. Add the red onions and toss through the wok for 1 minute to soften.

• Serve the beef in a bowl on a larger platter with the sauce, lettuce cups, peanuts and chillies. Let your diners build their lettuce cups at the table.

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Fritto Misto

Fritto Misto

Recipe By Michael Weldon

Ingredients

Batter

• 1 cup Coles plain flour, plus ½ a cup plain flour for dusting 

• ½ cup cornflour 

• 1 ½ cup Coles soda water

• 1 tbs vodka

• 1 tbs white vinegar

• pinch of sea salt

Seafood

• 8 green prawn tails

• 1 Coles deli squid tube, sliced thinly

• 8 oysters

• 2 Coles deli barramundi fillets

• 1 /2 red onion, cut into petals  

• 2 long red chillies, halved lengthways

• ½ bunch parsley

• 10 sage leaves

• ½ lemon, sliced into thin rings

Garlic Aioli

• ½ cup mayonnaise

• 2 garlic cloves, grated

• ½ lemon

Method

• In a bowl mix together the flours and salt, add the soda water and mix into a batter. Add the vodka and vinegar. Leave for up to 10 minutes for the batter to thicken.

• Heat oil for frying in a deep saucepan or wok, bringing the oil to 180 degrees (C).

• Dust the seafood, veggies and herb leaves in the excess plain flour. In batches coat the dusted ingredients in batter and drop into the fryer. Fry until golden. Then drain on paper towel and season with salt. Continue cooking until the remaining ingredients are fried and golden. 

• In a bowl mix together the mayo, lemon and garlic.

• Serve the fried ingredients with the garlic mayo on the side. 

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Creme Caramel

Creme Caramel

Recipe By Courtney Roulston

Ingredients

• 1 ½ cups Bundaberg caster sugar 

• 2 tsp lemon juice 

• 500 ml Coles full fat milk

• ½ cup Coles thickened cream 

• 1 vanilla bean, split 

• 4 eggs, plus 2 egg yolks  

• a kettle of hot water for the water bath 

Method

• To make the caramel, place 1 cup of sugar, 1/3 cup of water and lemon juice into a small heavy based saucepan. Bring up to a simmer and swirl until the sugar has dissolved. Let the mixture boil without stirring for 5 minutes, or until it is a deep amber colour. Remove the pan from the heat immediately as the caramel will continue to cook. Carefully pour the caramel strait away into a rectangle loaf pan or 18 - 20cm cake tin. Swirl the caramel over the base to cover and set aside at room temperature to set.

• Pre-heat the oven to 160 degrees (C) fan forced or 180 degrees (C) conventional.

• Pour the milk, cream and vanilla into a saucepan. Place over a medium heat and bring up to a gentle simmer, but do not boil. Whisk the eggs, egg yolks and remaining ½ cup sugar in a bowl for 1 minute, or until combined. Gradually whisk in the hot milk mixture until smooth. Pour the mixture through a strainer over the caramel in the tin. 

• Place a clean tea towel into the base of a high-sided baking tray. Place the caramel tin on top of the towel and place the baking tray into the oven wrack. Pour hot water into the baking tray so it comes halfway up the sides of the tin. Bake for around 45 minutes, or until the custard is just set. Remove from the oven and allow to cool in the water bath for 1 hour at room temperature, then refrigerate for 4 hours, or overnight.

• Run a thin sharp knife around the sides of the tin. Invert a plate on top of the tin and flip over to turn out custard. Cut into slices and serve. 

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Caramelised Pineapple Skewers

Caramelised Pineapple Skewers

Recipe By Courtney Roulston

Ingredients

• 1 ripe sweet pineapple

• 1 cup Coles raw sugar 

• ¾ cup Coles coconut milk 

• sea salt to taste 

• ¼ cup toasted shaved or shredded coconut

• 1 lime to serve  

Method

• Soak the skewers in cold water for 30 minutes. Trim the ends from the pineapple and slice all of the outside skin off. Cut all the eyes out of the flesh in a spiral pattern. Quarter the pineapple lengthways and cut out the core. Cut each quarter into 3 lengthways and thread a skewer through the middle. Set aside.

• In a small saucepan combine the sugar with ½ cup water. Bring the mixture up to a simmer and swirl to dissolve the sugar (don’t stir). Turn the heat up to boil and cook until golden in colour. Remove from the heat and carefully pour in the coconut milk (the mixture will bubble up). Add in a pinch of salt and set aside.

• Heat a grill pan over a high heat and brush the pineapple with a little of the caramel sauce. Cook for 2 minutes each side, or until char marks appear on the outside.

• Place the skewers onto a serving platter and drizzle with caramel sauce and toasted coconut. Serve with extra caramel sauce in a bowl on the side and lime wedges. 

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Hummingbird Pancakes

Hummingbird Pancakes

Recipe By Courtney Roulston

Ingredients

• 1 ¼ cups Coles full fat milk 

• 2 free range eggs

• 2 tbs Squeaky Gate extra virgin olive oil, plus extra to cook 

• 3 tbs Coles finest pure Canadian maple syrup, plus extra to serve  

• 1 cup Coles wholemeal self raising flour 

• 1 cup Coles self raising flour 

• sea salt to taste 

• 1 tsp ground cinnamon, plus extra to serve 

• ¼ cup walnuts, finely chopped, plus extra to serve 

• 2 medium carrots, peeled, finely grated 

• 432 g can crushed pineapple, drained 

• 1 cup Jalna Greek yoghurt, to serve 

• 2 bananas, to serve 

Method

• Pour the milk, eggs, oil and maple syrup in a jug and whisk to combine. Add in both of the flour types and stir until combined. Add in the pineapple, carrots, pinch of salt, walnuts and cinnamon. Give this a good mix until you have a smooth batter. 

• Heat a non-stick frying pan over a low heat and cover with a few drops of extra virgin olive oil. Place a ladle of the pancake mixture onto the pan and cook for 2 - 3 minutes, or until bubbles appear on the surface. Flip and cook for a further 2 minutes on the second side. Repeat with all the remaining batter, wiping out the pan clean in between batches. 

• Divide the pancakes onto serving plates. Top with sliced banana, a dollop of yoghurt, extra walnuts, a sprinkle of cinnamon and a drizzle of maple syrup.

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BBQ Prawn Scampi

BBQ Prawn Scampi

Recipe By Michael Weldon

Ingredients

• 14 large Coles deli raw prawns, shell removed, heads and tails left on

• 1 tsp Coles chilli flakes

• sea salt

• olive oil

Scampi Sauce

• 3 tbs butter

• 1 shallot, sliced thinly

• 4 garlic cloves, diced

• ½ tsp Coles chilli flakes

• ¼ cup pernod

• ½ cup white wine

• ¼ bunch parsley

• 1 lemon, juice

• sea salt

Method

• Heat a small pan over a medium high heat, add a 1 tbs of butter, cook until it begins to brown. Once browned, add in the shallots and fry until soft. Add in the garlic and fry until the garlic begins to caramelise. Add in the chilli flakes and toast for 30 seconds. Add in the pernod and cook until it reduces to a syrup. Add in the white wine and reduce by half. Add in the remaining butter and whisk it in to combine. Once combined, add in the parsley and turn the heat to low. Add a squeeze of lemon and a pinch of salt. 

• Heat a bbq until it begins to smoke.

• Dress the prawns with chilli flakes, salt and a drizzle of olive oil. Place onto the grill and cook until charred and the colour changes halfway up the prawn. Turn the prawns and repeat until the prawn is cooked. Serve the prawns topped with the warm scampi sauce.

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Tomatoes Tonnato

Tomatoes Tonnato

Recipe By Michael Weldon

Ingredients

• ½ cup Squeaky Gate extra virgin olive oil

• 185 g tuna in oil

• 3 free range egg yolks

• 1 tbs baby capes, plus extra for garnishing

• ½ lemon juice

• pinch of pepper

• sea salt

• 4 - 5 large Coles ripe tomatoes, sliced into rounds

• Squeaky Gate extra virgin olive oil

• sea salt

Garnish

• parmesan cheese 

• fresh parsley

Method

• On a large serving platter spread the tomatoes out in a flat even layer. Season with sea salt and extra virgin olive oil. Leave to sit and marinate for 5 minutes.

• In a blender combine the tuna, egg yolks, capers and a pinch of salt, blend to a smooth sauce, slowly add in the extra virgin olive oil with the blender going until the mixture becomes a thicker mayo texture. Add the lemon juice and a pinch of pepper.

• Spoon the tuna dressing over the sliced tomatoes and garnish with extra capers, picked parsley leaves and some shaved parmesan ribbons.

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Tuna Tartare with Guacamole and Corn Chips

Tuna Tartare with Guacamole and Corn Chips

Recipe By Michael Weldon

Ingredients

• 400 g yellow fin tuna, diced

• 1 large shallot, diced finely

• 1 cucumber diced 

• 1 punnet Coles golden cherry tomatoes, diced

• 5 radishes, julienne

• 1 Coles jalapeno, diced

• ½ bunch coriander, stem diced and leaves saved for garnish

• 1 lime, juice

• smoked paprika

• sea salt

Guacamole 

• 2 perfectly ripe avocados

• 1 garlic clove, grated

• 1 lime, juice

• sea salt

Garnish

• Coles sour cream

• corn chips

Method

• In a large bowl combine the guacamole ingredients, mash and mix until combined. Taste and adjust the seasoning to your liking. 

• In a second bowl mix together the tuna, shallots, cucumber, tomatoes, radish, jalapeno, coriander stem, smoked paprika and mix together. Add the lime juice and a pinch of salt. Mix quickly. 

• To serve plate up on a bowl plate or a flat bowl. Spread the guacamole on the base of the plate. Top with the tartare and garnish with sour cream dollops and extra coriander leaves. Serve with corn chips on the side. 

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Macadamia & Honey Haloumi Skewers

Macadamia & Honey Haloumi Skewers

Recipe By Courtney Roulston

Ingredients

• 2 x 180 g packets halloumi cheese

• 2 tbs extra virgin olive oil 

• 2 tbs Coles Australian honey  

• ¾ cup macadamia nuts, crushed or finely chopped  

• ½ tsp whole fennel seeds, crushed 

• ¼ cup white sesame seeds, toasted 

• 1 tsp fresh dill, finely chopped 

• 2 tsp lemon zest, plus lemon cheeks to serve 

• ½ Coles long red chilli, finely chopped (or can be dried chilli) 

• sea salt and black pepper to taste 

Method

• Combine the crushed macadamia nuts, fennel seeds, sesame seeds, dill, lemon zest, chilli, salt and black pepper in a large shallow bowl.

• Cut each block of halloumi into 6 rectangular fingers and thread the skewers through the middle of each piece of cheese. 

• Heat a frying pan over a medium-high heat. Brush the halloumi with a little oil and grill for 2 minutes each side, or until golden and warmed through. Remove the pan from the heat and drizzle with honey to get a sticky coating on the outside. 

• Roll the skewers through the macadamia mixture so they have a nice even crust on the outside. Place the skewers onto a serving plate and serve warm with lemon cheeks on the side.

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Jalapeno, Peach and Tomato Salsa

Jalapeno, Peach and Tomato Salsa

Recipe By Michael Weldon

Ingredients

• 2 tomatoes, diced

• 1 peach, diced

• 1 white peach, diced

• 1 garlic clove, minced

• 2 coriander sprigs, sliced thinly

• 1 Coles jalapeno, diced

• 1 lime, juice

• sea salt

• extra virgin olive oil

• corn chips, to serve

Method

• Combine the ingredients of salsa ingredients in a bowl. Mix together until all the ingredients are evenly mixed together. Add enough olive oil to dress the salsa, season with salt to your liking.

• Serve with corn chips to dip with.

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Korma Fried Eggs on Naan

Korma Fried Eggs on Naan

Recipe By Courtney Roulston

Ingredients

• 2 naan breads 

• 3 tbs extra virgin olive oil 

• 1 tbs Patak`s Korma paste 

• 4 free range eggs 

• 1 cup Greek yoghurt 

• 2 tbs Patak`s mango chutney 

• ½ Coles long red chilli, sliced 

• ½ cup coriander sprigs, to garnish 

Method

• Heat a grill pan over a medium heat. Warm the naan breads in the pan for 2 - 3 minutes or until slightly charred on the outside and softened in the middle. Brush the naan with a little of the oil and set them aside. 

• Meanwhile, heat the remaining oil in a large frying pan over a medium heat. Add the korma paste and cook for 2 minutes, or until fragrant. Crack the eggs into the korma sauce and fry them, basting them occasionally for 3 minutes, or until the eggs are cooked to your liking.

• Spread the yoghurt and mango chutney onto the naan breads. Place the fried eggs on top of the yoghurt mixture and drizzle over any of the korma mixture and season with a pinch of salt and pepper. 

• Garnish with sliced chilli and coriander sprigs before serving. 

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Kale Reuben

Kale Reuben

Recipe By Michael Weldon

Ingredients

• 2 tbs butter

• 1 bunch Coles kale

• 2 garlic cloves, sliced

• 1 tsp black pepper

Russian Dressing

• ½ cup Coles mayonnaise

• ¼ cup Jalna Greek yoghurt

• 1 pickle, diced

• 1 tbs siracha

• 1 tsp worcestershire sauce  

• 4 slices rye bread

• ½ cup sauerkraut 

• 2 tbs American mustard

• 4 sliced swiss cheese

• butter

Method

• Heat a large saucepan over a medium head. Add the butter and garlic. Once melted add the kale and gently cook down. Once cooked season with pepper and remove from the heat. 

• In a bowl mix together the Russian dressing ingredients.

• Lay out the sourdough slices. Spread with a layer of mustard. Top with the sauerkraut, then the kale. Top with 2 slices of cheese and then a layer of Russian dressing.

• Heat some butter in a frypan and add the sandwiches onto the pan. Toast them until the cheese is melted and the sandwiches are golden brown.

• Cut in half to serve.

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Charred Cabbage with Peanut & Chilli Relish

Charred Cabbage with Peanut & Chilli Relish

Recipe By Courtney Roulston

Ingredients

• 1 whole medium sized drumhead or savoy white cabbage 

• 3 cups boiling water from the kettle 

• 2 tbs extra virgin olive oil 

• 12 coriander sprigs to serve, stored in iced water 

Peanut & Chilli Relish

• 2 green spring onions, finely sliced 

• 2 tsp fresh ginger, finely chopped 

• pinch white pepper 

• 1 clove garlic, grated 

• 1 tbs dried chilli flakes 

• ½ cup Squeaky Gate extra virgin olive oil 

• 2 tbs gluten free soy sauce 

• 2 tbs rice wine vinegar 

• 1 tsp Coles Asia sesame oil 

• 1 tbs maple syrup 

• ¼ cup Coles roasted peanuts, chopped, plus extra to serve 

Cooked using The Ziggy available at Barbeques Galore

Method

• Cut the cabbage into 6 or 8 wedges, leaving the core intact to hold the wedges together. Place the cabbage wedges into a tray, cover with boiling water then a sheet of aluminium foil and set aside for 5 minutes to slightly steam through. Drain well.

• Heat a BBQ grill to a medium/high heat. Drizzle the cabbage with a little extra virgin olive oil and a pinch of sea salt. Cook on the grill for 5 - 6 minutes each side, or until charred on the outside and tender in the middle. 

• To make the relish, heat the oil in a small pot until nearly smoking. Place the spring onion, ginger, pepper, garlic and dried chilli into a heat-proof bowl. Carefully pour over the oil to scald the ingredients. Once it has stopped bubbling stir in the soy, vinegar, sesame oil, maple syrup and peanuts. 

• Place the cabbage onto a serving platter and spoon over the dressing. Garnish with extra peanuts and coriander sprigs. 

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Fragrant Coconut Rice with Mango & Sesame

Fragrant Coconut Rice with Mango & Sesame

Recipe By Courtney Roulston

Ingredients

• 400 ml can Coles organic coconut cream 

• 1 kaffir lime leaf, bruised 

• ½ lemongrass stem, bruised 

• 3 tbs Coles honey, plus extra to serve 

• 1 1/3 cups short or medium grain white rice, rinsed in a sieve  

• sea salt to taste 

Toppings

• 1 mango, sliced 

• 2 passionfruit

• 1 tsp white & black sesame seeds, toasted 

• 1 tbs shredded coconut, toasted 

Method

• Heat 250 ml of the coconut cream and 1½ cups (375 ml) of water in a pot over a medium heat. Add the lime leaf, lemongrass, 2 tbs of honey, rice and a pinch of salt. Bring up to a simmer then reduce the heat to low an cook for 15 - 20 minutes or until the rice is tender and all the liquid has been absorbed. 

• Combine the remaining coconut cream and remaining honey in a small pot over a medium heat for 2 - 3 minutes.

• Remove the lime leaf and lemongrass from the rice and discard.

• Place the rice mixture into serving bowls and drizzle over a little of the coconut cream mixture. Top with sliced mango, passionfruit, sesame seeds and coconut before serving. 

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Roast Pumpkin, Chickpea & Sage Sausage Rolls

Roast Pumpkin, Chickpea & Sage Sausage Rolls

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

For the pastry: 

• 4 tbs extra virgin olive oil 

• 1 cup cold water 

• 600 g Coles plain flour, plus extra for dusting 

• ½ tsp salt 

For the filling: 

• 2 tsp extra virgin olive oil 

• 500 g Coles pumpkin, peeled and cut into 2 cm chunks 

• 1 onion, peeled and finely chopped 

• 1 clove garlic, peeled and finely chopped 

• 3 leaves silverbeet, shredded 

• 200 g dried chickpeas, soaked overnight and cooked or 2 x 400 g tinned (drained and rinsed) 

• 1 large handful parsley, chopped 

• small handful of sage leaves, finely chopped 

• salt and pepper, to taste 

• milk to glaze 

• black and white sesame seeds, for topping

Method

• Preheat the oven to 200°C. 

To make the pastry: 

• Mix the oil and the water in the small bowl. 

• Mix the flour and the salt in the large bowl. Create a well in the centre. 

• Add the oil and water mixture to the well. 

• Use your hands to incorporate the liquid into the flour until the dough forms a ball. 

• Transfer the dough to a floured workbench and knead for a minute, then place the dough back into the large bowl. 

• Cover with a dry tea towel and leave for up to an hour. 

To make the filling: 

• Place the pumpkin in the medium bowl and toss with 1 teaspoon of olive oil. 

• Transfer to a baking tray and roast in the oven for about 30 minutes until golden. Allow to cool. 

• Heat the remaining teaspoon of olive oil in the frying pan over medium heat. Sauté the onion and garlic together for 5 minutes until soft and translucent. 

• Add the shredded silverbeet and cook for a minute, or until wilted. Set aside and allow to cool. 

• Tip the cooked chickpeas into a large bowl. Using a potato masher, roughly mash the chickpeas. 

• Add the roasted pumpkin to the chickpeas and mash again. 

• Combine the silverbeet mixture, parsley, sage, salt and pepper with the mashed pumpkin and chickpeas and mix well. 

• Taste and adjust seasoning. 

To assemble and cook the sausage rolls: 

• Line the other baking trays with baking paper and set aside. 

• Dry and flour the workbench. 

• Divide the filling into four even portions. 

• Divide the pastry dough into four pieces. 

• Roll a piece of pastry into a rectangle, ideally 5 mm thick, 24 cm long and 12 cm wide. 

• Place the filling along one long side of the rectangle, leaving about 2 cm of the edge clear. 

• Brush the opposite long edge with a little milk and roll up to enclose the filling. 

• Repeat with the remaining filling and pastry. 

• Cut each long roll of pastry into six with the serrated knife. Place the pastry rolls onto the lined baking trays, with the seam on the bottom. 

• Prick the tops of each roll with a fork, brush with a little milk and scatter over the sesame seeds. 

• Bake for 30 minutes until golden brown and cool on a wire rack before serving.

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Cheese & Dukkah Pull-apart Scones

Cheese & Dukkah Pull-apart Scones

Recipe By Courtney Roulston

Ingredients

• 80 g Coles thickened cream, plus extra for brushing 

• 120 g Jalna Greek yoghurt 

• 1 free range egg 

• 1 tbs Coles honey 

• 250 g Coles self raising flour, plus extra for dusting

• sea salt to taste

• 100 g cold butter, cubed (plus extra at room temperature, to serve) 

• 2 tbs dukkah, plus extra for topping

• 2 green spring onions, sliced 

• zest of ½ lemon 

• 100 g Coles Australian feta, crumbled 

• 80 g cheddar cheese, grated

• 30 g parmesan, finely grated

Method

• Pre-heat the oven to 190 degrees (C). Whisk the cream, yoghurt, egg and honey in a bowl and set aside. 

• Place the flour into a large mixing bowl along with a pinch of salt. Add in the butter and using clean fingertips rub the butter into the flour until there are no lumps. Gently fold through the dukkah, spring onions and lemon zest. Then add the feta, half the cheddar and half the parmesan. Make a well in the centre and pour in the wet ingredients then using a butter knife gently fold the mixture until it just comes together as a dough. Aim to not over work it too much as it will become tough. 

• Turn the dough onto a lightly floured lined oven tray. Bring the dough together in a rectangle shape around 1 inch thick. Brush the extra cream over the top of the dough and scatter over the remaining cheddar, parmesan and extra dukkah. 

• Cut the scones into 12 squares, leaving them intact on the tray. 

• Bake in the oven for 20 - 25 minutes, or until the scones are golden and spring back when lightly pressed. Remove and allow to cool for 10 minutes before serving with butter on the side. 

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Chargrilled Smokey Melidzanosalata

Chargrilled Smokey MeliTzanosalata

Recipe By Phil Vakos

Ingredients

• 4 large eggplants

• 1/2 cup of extra virgin olive oil

• 4 cloves of garlic

• 3 tbs white wine vinegar

• 1 punnetColes vine-ripened baby cherry tomatoes

• 1 pack pine nuts

• 1 tbs ground cumin

• 1 tsp ground turmeric

• salt and pepper to taste

• juice of 1 large lemon

• 1 bunch of continental parsley

Garnish

• extra virgin olive oil

• sumac 

To Serve

• fresh crusty sourdough or pita

Method

• Prick each eggplant with a fork and place on an open flame, turning regularly until eggplants are black, blistered and fully cooked, cover and place in a collider until cool enough to handle.

• On a roasting tray, lay down some greaseproof paper and roast cherry tomatoes (keep them on the vine) at 200 degrees (C) for 10 - 15 minutes, until blistered and soft.

• On a separate tray, lightly moisten pine nuts with water and cover in spice mix , roast for 5 - 10 minutes at the same temperature as the tomatoes, until the nuts go golden.

• Peel off the blackened eggplant skin and discard. Place the flashy eggplants into a mixing bowl along with garlic, vinegar lemon juice and olive oil. Season well with salt and pepper, then blitz with a stick blender until smooth and creamy.

• Finely chop parsley and fold into eggplant dip.

• To serve, place mixture into serving bowl, garnish with tomatoes, pinenuts, sumac and extra virgin olive oil and enjoy with some pitta or sourdough.

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Coconut & Raspberry Ripple Cake

Coconut & Raspberry Ripple Cake

Recipe By Courtney Roulston

Ingredients

• 1 ½ cups Coles self-raising flour 

• 1 tsp baking powder 

• 2/3 cup coconut sugar 

• sea salt 

• 2/3 cup Coles desiccated coconut 

• 3 free range eggs

• 2/3 cup Squeaky Gate extra virgin olive oil

• ½ cup coconut milk 

• 2 punnets raspberries (or 250 g) 

• 2 tbs shaved toasted coconut to serve

Raspberry Extra Virgin Olive Oil Icing

• 1 cup Coles pure icing sugar, sifted 

• ¼ cup raspberries, crushed

• 2 tbs Squeaky Gate extra virgin olive oil

Method

• Heat the oven to 180 degrees (C). Grease a loaf pan and line the base and sides with baking paper, allowing the sides to overhang. Sift the flour and baking powder into a large bowl and stir in the sugar, coconut and a pinch of salt. 

• Whisk the eggs in a bowl along with the extra virgin olive oil and coconut milk. Fold the wet mixture into the flour mixture until just combined.

• Pour half of the cake mixture into the loaf pan. Using the back of a fork gently crush the raspberries in a bowl and pour over the cake batter in the tin. Pour over the remaining cake batter and smooth the top. Bake for 50 minutes, or until a skewer comes out clean when inserted into the centre. Cool in the tin for 10 minutes before transferring to a wire wrack and allowing cool completely.

• Place the icing sugar in a bowl. Place the crushed raspberries into a fine sieve and push out the liquid over the icing sugar using the back of a spoon. Add in the extra virgin olive oil and whisk until the mixture is smooth and pale pink. Spread the icing onto the cake and sprinkle with toasted coconut before slicing and serving. 

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Spicy Tomato Green Beans with Walnuts & Yoghurt

Spicy Tomato Green Beans with Walnuts & Yoghurt

Recipe By Courtney Roulston

Ingredients

• 1/3 cup Squeaky Gate extra virgin olive oil 

• 1 brown onion, peeled, sliced 

• 4 cloves garlic, peeled, sliced 

• 600 g green beans, trimmed 

• 1 tsp whole cumin seeds 

• 1 tsp dried chilli flakes 

• 1 tbs tomato paste 

• 400 g Coles vine-ripened cherry tomatoes, halved 

• sea salt to taste 

• 1/3 cup walnuts

• 1 tsp lemon zest

• 1/3 cup Jalna plain yoghurt 

• ¼ cup flat leaf parsley, chopped  

Method

• Heat the oil over a medium heat in a large high-sided frying pan. Cook the onion and garlic for 2 minutes before adding in the cumin and chilli. Cook, stirring for a further minute or until fragrant. Mix in the tomato paste and add in 300 g of the tomatoes. Season with salt and cook for 5 - 6 minutes, or until the tomatoes are starting to break down. Add in the beans and ½ cup of water. Cover with a lid and leave to braise for 20 minutes, or until the beans are wilted and tender. 

• Meanwhile finely chop the walnuts and mix them in a small bowl with the lemon zest and cracked black pepper.

• Stir the remaining tomatoes into the beans and remove from the heat once they have slightly softened. Allow the beans to cool slightly at room temperature. 

• Place the beans onto a serving platter and drizzle with yoghurt and scatter over the walnut mixture and parsley. 

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