Strawberry Chia Pudding

Strawberry Chia Pudding

Recipe By Courtney Roulston

Ingredients

• ½ cup chia seeds

• 1.5 cups almond milk

• 1 cup coconut milk

• 1 tsp vanilla bean paste

• 3 tbsp maple syrup, plus extra to serve

• 300 g strawberries, hulled

• 1 cup Greek yoghurt

• ¼ cup slivered almonds, toasted

Method

• Place the chia seeds, almond milk, coconut milk, vanilla and 2 tablespoons of maple syrup into a bowl and mix well until combined. Place the bowl into the refrigerator for 4 hours, or overnight to set.

• Cut half the strawberries into a rough dice and place them into a small saucepan over a medium heat with 2 tablespoons of water and remaining maple syrup. Bring up to a gentle simmer and cook for 5 minutes, or until they become jammy. Set aside to cool slightly.

• Place the chia pudding into serving bowls or glasses. Top with the strawberry jam mixture, yoghurt, remaining sliced fresh strawberries, toasted almonds and a drizzle of maple syrup before serving.

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Grilled Fish Tacos with Jazz Apple Slaw

Grilled Fish Tacos with Jazz Apple Slaw

Recipe By Michael Weldon

Ingredients

• 4 pieces flathead (or similar white fish)

• 1 tsp cumin

• 1 tsp coriander powder

• 1 tsp smoked paprika

• pinch of salt

• 2 apples, sliced thinly

• ¼ Chinese cabbage, sliced thinly

• 2 spring onions, sliced thinly

• 2 tbsp mayo

• 1 tsp hot sauce

• 8 small tortillas

• 1 lemon, cut into wedges

• extra mayo

• extra hot sauce

Method

• Heat a bbq until smoking.

• Mix together the cumin, coriander, smoked paprika and salt. Sprinkle over the fish to coat.

• Pour some oil onto the bbq and add the fish. Cook until the rub is slightly blackened, and the fish is cooked through.

• In a bowl mix together the apple, cabbage, spring onion, mayo and hot sauce with a pinch of salt. Mix until combined and the ingredients are dressed.

• Warm the tortillas by toasting on the bbq until lightly charred.

• Serve the tortillas topped with slaw. Flake over the fish and then add extra mayo and hot sauce. Finish with a wedge of lime on the side.

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Banana Blueberry Pancakes

Banana Blueberry Pancakes

Recipe By Lynton Tapp

Ingredients

• 2 cups Coles self raising flour

• 3 tbsp raw sugar

• pinch of salt

• 1 tsp baking powder

• 1/2 tsp all spice 

• 3 overripe bananas

• 1 cup of milk

• 1/2 cup of Jalna Greek-style yoghurt

• 2 tbs vegetable oil

• unsalted butter for cooking

• Jalna Greek-style yoghurt to serve

• 1 punnet of fresh blueberries

• Coles maple syrup

Method

• Start the recipe by sifting the self raising flour and baking powder into a large bowl, before adding a pinch of salt, the all spice and raw sugar. Set this bowl aside for now.

• In a seperate bowl add the bananas and mash with the back of a fork before adding the milk, yoghurt and vegetable oil. Add this mixture into the flour mix and gently fold the mix together using a spatula until just combined.

• Preheat a large non-stick pan over medium heat before adding a dollop of butter. Cover the base of the pan with the butter by swirling the pan. Now add your desired amount of pancake batter to the pan and cook for 2 minutes per side. You know when the pancake is ready to flip because you will start to see bubbles forming on the top side. Continue cooking the pancake batter following this process until you have made your desired amount, hopefully all of it, before placing the cooked pancakes onto a plate. Serve dolloped with Jalna yoghurt, fresh blueberries drizzled in maple syrup.

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Radish Pesto

Radish Pesto

Recipe By Courtney Roulston

Ingredients

• 2 bunches really fresh radishes with green tops attached

• ½ cup basil leaves

• ½ cup mint leaves

• 1/3 cup pepita seeds

• 1 small clove garlic, peeled

• juice and zest of 1 small lemon

• sea salt to taste

• 30 g parmesan cheese, roughly chopped

• 1/3 cup (80 ml) extra virgin olive oil, plus a little extra to serve

Method

• Place the radish bunches into a large bowl of chilled water and gently wash to remove any dirt. Remove the radishes and drain them well.

• Cut the green tops from the radishes and place them into the jug of a stick blender along with the basil, mint, pepita seeds, garlic, lemon zest, lemon juice, a pinch of salt, parmesan cheese and oil.

• Blitz the mixture until it is bright green and fragrant. Add a little extra oil if the mixture needs loosening.

• Slice the radishes into halves and place them onto a serving dish. Place a few spoonfuls of the pesto into a serving bowl and drizzle with a little extra oil on top before serving.

• *Use the pesto for topping toast, drizzling onto salads, with grilled meats or just eaten as a dip.

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Easy Strawberry Mousse

Easy Strawberry Mousse

Recipe By Courtney Roulston

Ingredients

• 300 g fresh strawberries, plus a few extra to garnish

• 1/3 cup caster sugar

• 300 g cold thickened cream

• 1 tsp vanilla bean paste

• 2 tbsp flaked almonds, toasted

Method

• Remove the hull from the strawberries and slice them in half. Place them into the jug of a stick blender with the caster sugar and blitz until they are a puree.

• Place the cold cream and vanilla bean into a bowl and whip until stiff peaks form.

• Place a few tablespoons of the puree into the base of serving glasses.

• Fold ½ cup of the strawberry puree through the cream until smooth.

• Divide the cream mixture into the serving glasses and top with a few extra sliced fresh strawberries and toasted almonds before serving. 

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Shallot & Balsamic Tarte Tatin With Goat’s Cheese

Shallot & Balsamic Tarte Tatin With Goat’s Cheese

Recipe By Michael Weldon

Ingredients

• 10 shallots, peeled

• 3 tbsp brown sugar

• 3 tbsp Squeaky Gate classic balsamic vinegar

• 2 rosemary sprigs

• sea salt

• black pepper

• Squeaky Gate extra virgin olive oil

• 2 sheets of Coles puff pastry

Garnish

• 1 packet Coles soft goat’s cheese

Method

• Heat an oven safe frypan over a medium high heat, add a splash of olive oil and the shallots. Cook cut side up to start with then flip and sprinkle over the brown sugar and caramelise both sides of the shallots.

• Once caramelized, add in the balsamic vinegar. Sprinkle over the rosemary leaves. Season with salt and pepper. Remove from the heat and allow to cool.

• Preheat an oven to 180 degrees (C).

• Place a sheet of puff pastry over the shallots. Tuck in the pasty around the frying pan.

• Place into the oven and cook for 25 - 30 minutes until the pastry is puffed and golden.

• Once cooked, turn out the tart tartan onto a serving platter. Top with the crumbled goats cheese and extra black pepper. Cut into wedges and enjoy.

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Pickled Onion Rings with Yoghurt Dipping Sauce

Pickled Onion Rings with Yoghurt Dipping Sauce

Recipe By Michael Weldon

Ingredients

• 4 large onions, cut into 1 cm slices and separated

• 1 cup apple cider vinegar

• ½ cup sugar

• 1 tbsp sea salt

Batter

• 1 cup plain flour, plus half a cup for dusting

• 1 tsp baking powder

• pinch of salt

• 1 cup beer (chilled)

• 1 tbsp vinegar

• oil for frying

 Dipping Sauce

• 2 dollops Jalna Greek yoghurt

• 1 tsp smoked paprika

• juice from half a lemon

• pinch sea salt

• 2 tsp fresh chives

Method

• In a saucepan combine the vinegar, sugar, ½ cup water and a large pinch of salt. Place on the heat, warm until the sugar and salt is dissolved. Then pour over the onion ring strips. Level to pickle until at room temperature for at least 20 minutes. 

• In a bowl combine the flour, baking powder and salt, mix. Then add in the wet ingredients and mix to form a batter.

• Heat a pot of oil to 180 degrees (C).

• Drain the onion rings from their pickle bath then dust in flour. Drop the onion rings into the batter.

• Add the battered onion rings one by one into the oil and fry until golden and crisp, season with salt. On your last batch, start to make the yoghurt sauce.

• Combine the yoghurt sauce ingredients and serve immediately.

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Oat Brittle With Yoghurt & Rhubarb Fool

Oat Brittle With Yoghurt & Rhubarb Fool

Recipe By Michael Weldon

Ingredients

Oat Brittle

• 2 cups Red Tractor Australian organic creamy style rolled oats

• 50 g butter, melted

• 2 tbsp Coles Australian honey

• ½ cup brown sugar

• ¼ tsp baking powder

• pinch sea salt

Rhubarb Compote

• 1 bunch rhubarb

• 1 orange, juice and zest

• 1 tsp vanilla bean paste

• ½ cup sugar

To Serve

• 1 cup Jalna sweet & creamy Greek yoghurt

Method

• Preheat an oven to 180 degrees (C).

• In a mixing bowl combine the oat brittle ingredients and mix until the oats are coated in the other ingredients. Spread onto a baking tray lined with baking paper. Place into the oven and cook for 20 minutes until the oats are golden brown and crispy.

• In a small saucepan, combine the rhubarb compote ingredients. Place over a medium heat. Cook gently until the rhubarb breaks up and is stringy. Once cooked, leave to cool.

• Add the yoghurt to a fresh bowl. Add in the compote, making a folding and swirling motion into the yoghurt to ensure they are not fully incorporated. You want the compote swirled through.

• To serve, place a large scoop of the yoghurt into a fresh serving bowl and top with a generous amount of the brittle. Add a spoon of the compote on top for colour.

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Smitten Apple & Rosemary Baked Brie

Smitten Apple & Rosemary Baked Brie

Recipe By Michael Weldon

Ingredients

• 2 apples, diced

• 1 brown onion, diced

• 1 garlic clove, diced

• ¼ cup honey

• 2 rosemary sprigs, leaves picked and chopped

• 1 wheel of brie (preferably in a wooden basket)

• 1 Coles rustic baguette, grilled

Method

• In a saucepan over a medium heat, fry off the onions until softened. Add in the garlic and a cook for another minute. Add in the apple, honey and rosemary and cook out until the apples are soft.

• Cut the top out of a brie wheel. Add in spoons of the apple mixture. Bake at 180 degrees (C).

• Once the brie is melted, serve with grilled toast.

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Strawberry Lemonade

Strawberry Lemonade

Recipe By Courtney Roulston

• 150 g caster sugar

• 400 g strawberries

• 150 ml freshly squeezed lemon juice

• ice to serve

• mint sprigs to serve

Method

• Place the sugar and 650 mls of water into a saucepan over a medium heat. Stir until the sugar has dissolved. Remove from the heat and allow to cool.  

• Remove the hull from 350 g of strawberries and roughly slice. Place the sliced strawberries into a high speed blender and blitz until they are a smooth puree. Strain through a sieve to remove any seeds.

• Place the sugar water, strawberry puree and lemon juice into a serving jug or jar. Top up with ice and garnish with mint sprigs

• Pour into serving glasses and garnish with remaining whole strawberries.

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Stir Fried Choy Sum

Stir Fried Choy Sum

Recipe By Louis Tikaram

• 1 tsp Coles Asia sesame oil

• 1 tsp oil

• 2 bunches Coles choy sum

• 2 tbsp soy bean sauce

• 2 red birds eye chillies, finely sliced

• 1 clove garlic, minced

• 1 pinch of sugar

Method

• Wash and chop the Choy Sum into 4 centimeter pieces.

• Heat oil & sesame oil in a wok together over a medium high heat then add the garlic & chopped chilli, cook for a few seconds till garlic starts to colour, then add the soybean sauce.

• Add the washed and chopped choy sum and toss through the sauce on high heat for 1 minute until it starts to wilt, then season with the pinch of sugar.

• Transfer to a serving plate and enjoy straight away as a snack or as a tasty side dish.

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Peanut & Date Oat Clusters

Peanut & Date Oat Clusters

Recipe By Michael Weldon

Ingredients

• ½ cup honey

• 1 tsp vanilla essence

• ¼ cup coconut oil

  Dry Mix

• 1 cup Red Tractor rolled oats

• ¼ cup salted peanuts

• ¼ cup shaved coconut

• ¼ cup brown sugar

• pinch of salt

• 1/2 cup dates, chopped

• ¼ cup dark chocolate, melted

Method

• Melt together the honey, vanilla and coconut oil in a small pan.

• In a mixing bowl, combine the dry ingredients and mix together.

• Pour the wet ingredients into the dry and mix until the dried ingredients are coated.

• Press into a baking paper lined oven tray until it’s a flat 1 cm piece.

• Bake in a 180 degrees (C) oven. Bake until golden and crispy.

• Remove from the oven and allow to cool fully on the bench.

• Break the baked oats into small pieces.

• Drizzle over the melted chocolate and allow to cool.

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Banana & Passionfruit Bread With Cream Cheese Icing

Banana & Passionfruit Bread With Cream Cheese Icing

Recipe By Nicole Horvath

Ingredients

Banana Ingredients

• 2 cups plain flour

• 1 tsp baking powder

• ½ tsp bicarbonate soda

• 125 g unsalted butter, soft at room temperature

• ⅓ cup caster sugar

• ⅓ cup brown sugar

• 2 free range eggs

• 3 ripe bananas, mashed

• pulp from 3 passionfruit

Cream Cheese Icing Ingredients

• 125 g cream cheese, soft at room temperature

• 50 g unsalted butter, soft at room temperature

• ½ cup icing sugar mixture

• 1 tsp vanilla extract

• pulp from 2 - 3 passion fruits, optional

Method

• Preheat an oven to 160 degrees (C), on the fan forced setting.

• Spray a loaf pan with oil and line with baking paper.

• In a bowl, sift together the flour, baking powder and bicarb soda. Using a stand mixer with the paddle attachment or an electric handheld mixer, beat together the butter, caster sugar and brown sugar for 3 - 4 minutes until light and fluffy.

• Add in the eggs one at a time, beating well after each addition.

• Add the mashed banana and passionfruit pulp and mix until combined.

• Fold in the flour mixture until just combined.

• Pour mixture into the prepared loaf pan and bake for 60 minutes, or until a skewer inserted comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely

• To make the icing, beat together the cream cheese and butter until smooth and combined. Add the icing sugar mixture and vanilla and beat for 2 minutes. Spread over the cooled loaf. Top with extra passionfruit pulp if desired.

• Enjoy!

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Ricotta and Cherry Crostini

Ricotta and Cherry Crostini

Recipe By Courtney Roulston

Ingredients

• 2 cups fresh Coles cherries, halved, pitted

• 4 slices Coles sourdough bread

• 3 tbsp Squeaky Gate extra virgin olive oil

• sea salt and black pepper to taste

• 180 g fresh ricotta cheese, from the Coles deli

• 1 tbsp thickened cream

• 1 orange

• 2 tbsp whole roast almonds, chopped

• 1 tbsp Coles Australian honey

• ¼ cup flat leaf parsley, roughly chopped

Method

• Heat a BBQ or grill pan over a medium/high heat. Drizzle the bread with half the oil and cook for 2 minutes each side, or until slightly charred. Set aside.

• Mix together the ricotta cheese and cream and a pinch of salt and pepper in a bowl until well combined.

• Peel 3 strips of orange zest and slice into thin julienne. Mix the orange peel with chopped almonds, parsley, 1 tablespoon of orange juice and the remaining oil.

• Spread the ricotta mixture onto the toasted bread and top with the cherries. Scatter with the orange and almond mixture and finish with a drizzle of extra virgin olive oil before serving. 

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Jazz Apple & Beetroot Fritters

Jazz Apple & Beetroot Fritters

Recipe By Stephanie Alexander Kitchen Garden Foundation with Courtney Roulston

Ingredients

• 2 jazz apples, washed

• 1 large beetroot, washed

• 2 medium sized brown onions, sliced

• 2 tsp whole cumin seeds

• 1 tbsp curry powder

• 2 tsp black sesame seeds

• 1 tsp dried chilli flakes (optional)

• sea salt and cracked black pepper, to taste

• 100 g chickpea flour

• 2 cups oil for frying

• 1 lemon to serve

Method

• Grate the apples on the large side of a box grater into a clean bowl lined with a muslin cloth. Wrap up the sides of the muslin cloth and squeeze to remove any excess juice from the apples and set the juice aside. Place the apple pulp into a large mixing bowl then grate in the beetroot and add in the sliced onions.

• Heat a frying pan over a medium heat and toast the cumin seeds for 1 minute, or until fragrant. Grind the seeds in a mortar and pestle and add them into the apple mixture along with the curry powder, sesame seeds, chilli, salt, black pepper and chickpea flour.

• Use a spoon to mix well, adding a few spoons of the apple juice into the mixture to form a sticky batter.

• Heat the oil in a frying pan over a medium heat. Place tablespoon sized amounts of the batter in the pan and cook for 2 minutes each side, or until the fritters are crispy and cooked through. Cook them in batches of 3 or 4 so the pan is not overcrowded and make sure the oil does not get too hot, otherwise the fritters and spices will burn. Drain the fritters on paper-towel then serve warm with a light seasoning of sea salt and lemon wedges on the side.

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Hot & Sour Beef Tartare With Cassava Crackers

Hot & Sour Beef Tartare With Cassava Crackers

Recipe By Louis Tikaram

Ingredients

Hot and Sour Dressing

• 5 whole unpeeled shallots (dry roasted)

• 1 small knob galangal peeled & sliced (dry roasted)

• 2 coriander roots (dry roasted)

• 10 long dried deseeded red chilies (soaked in cold water)

• 1 bird's eye chilies

• 1 garlic clove

• 100 ml lime juice

• 50 g white sugar

• 100 ml fish sauce

To Serve

• 100 g Coles Australian beef eye fillet, diced and left raw

• 2 long red chili (deseeded and brunoised)

• 1 sticks lemongrass (sliced fine)

• 1 shallot (brunoised)

• 2 lime leaf (fine julienne)

• cassava crackers, to serve

• 1 Lebanese cucumber

Method

To Make the Dressing

• Soak the dry long red chilies in cold water for 30 minutes then squeeze the excess water out.

• Dry roast the unpeeled shallots, galangal and coriander roots in the oven at 160 degrees or skewer and flame grill till soft and slightly chard with a smoky aroma.

• Pound all the ingredients together in a mortar and pestle to a very fine bright red paste. Incorporate the sugar, lime juice and fish sauce till dissolved. The flavour should be hot, sour, and salty. You may need to adjust slightly if necessary.

To Make the Cassava Crackers

• Deep fry at 220 degrees till puffed and let sit on absorbent paper, these can be fried beforehand though best to be used within a few hours.

To Assemble and Serve

• Combine the diced beef, along with the chopped ingredients and dressing in a mixing bowl. Arrange the crackers and spoon on the beef mixture. Garnish with some sliced cucumber.

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Peach Vanilla Olive Oil Slice

Peach Vanilla Olive Oil Slice

Recipe By Courtney Roulston

Ingredients

• 4 free range eggs, at room temperature

• ¾ cup caster sugar

• 2 tsp vanilla bean paste

• ¾ cup Squeaky Gate extra virgin olive oil, plus extra to grease tray

• ¾ cup peach nectar

• 2 ½ cups self raising flour

• 1 cup almond meal

• 2 large yellow peaches, stones remove, sliced into wedges

• 2 tbsp pistachio nuts, toasted, crushed

Icing

• 80 ml Squeaky Gate extra virgin olive oil

• 80 g icing sugar, sifted

• 2 tbsp pistachio nuts, toasted, crushed

Method

• Preheat an oven to 180 degrees (C). Grease and line the base and sides of a 30 cm x 20 cm rectangle baking tray with high sides (around 4 cm high), making sure the baking paper overhangs a little to make it easy to lift out the slice later.

• Place the eggs, sugar and half the vanilla in the bowl of an electric mixing bowl and whisk until pale and fluffy.

• Gently mix through the olive oil and peach nectar until combined. Sift in the flour and fold through the almond meal, making sure not to knock out too much air from the eggs. Pour the batter into the prepared tin so it is in an even layer. 

• Arrange the sliced peaches on top, gently pressing down into the batter. Bake for 45 minutes, or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and allow the slice to cool.  

• Whisk the olive oil, icing sugar and remaining vanilla together until pouring consistency, adding a dash of water if the mixture needs loosening.

• Once the cake has cooled, drizzle with olive oil icing and pistachio nuts before slicing into squares and serving.

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Strawberry and Pistachio Tart

Strawberry and Pistachio Tart

Recipe By Courtney Roulston

Ingredients

• 1 sheet frozen puff pastry

• 1 egg for brushing

• 150 g mascarpone cheese

• 100 g whipped cream

• 1 tsp vanilla bean paste

• 300 g fresh strawberries, hulled

• 2 tbsp honey

• 1 tbsp pistachio nuts, chopped

Method

• Pre-heat the oven to 190 degrees (C). Place the puff pastry onto a line oven tray and mark out a border 1.5 cm from the edge with a knife. Spike the middle section of the pastry with a fork and then brush all over with egg. Bake for 25 minutes, or until golden and puffed. Allow to cool.

• Mix together the mascarpone cheese, whipped cream and vanilla in a bowl. Spoon the mixture over the cooled pastry and spread out in an even layer.  

• Cut the strawberries and scatter over the cream mixture.

• Drizzle the tart with honey and pistachios before serving.

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Spiced Porridge Bread

Spiced Porridge Bread

Recipe By Courtney Roulston

Ingredients

• 4 cups Red Tractor wheat free oats

• 2 tsp mixed spice

• 2 tsp bi carb soda

• ½ cup sunflower seeds

• ½ cup walnuts, roughly chopped

• ½ cup dried apricots, roughly chopped

• ½ cup medjool dates, roughly chopped

• 500 g Jalna Greek yoghurt

• 2 free range eggs, beaten

• 1 tsp sea salt flakes

• ⅓ cup honey, plus extra to serve 

• ½ cup milk

• butter, to serve

Method

• Preheat the oven to 180 degrees (C). 

• In a large bowl mix together the oats, mixed spice, bi-carb, sunflower seeds, walnuts, dried apricots, medjool dates, yoghurt, eggs, salt flakes, honey and milk. Mix well so that everything is evenly combined. 

• Grease and line a loaf tin with baking paper, leaving a little overhanging to make it easy to lift out the bread once cooked. Fill the tins with the oat mixture and smooth out so there are no air bubbles.

• Bake the bread for 45 minutes, or until golden and cooked through. Allow to cool in the tin for 10 minutes before placing onto a cake rack to cool completely.

• Slice and serve with butter and honey.

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Wheat Free Oat Flatbread

Wheat Free Oat Flatbread

Recipe By Courtney Roulston

Ingredients

• 175 g Red Tractor wheat free oats

• sea salt flakes to taste

• ½ tsp bi carb soda

• 2 tsp apple cider vinegar

• 250 ml water

• 150 ml oat or almond milk

• 2 tbsp extra virgin olive oil, for frying

Topping

• 100 g hummus (store bought is ok)

• 1 lebanese cucumber, seeded, diced

• 1 vine tomato, seeded, diced

• ½ small red onion, finely sliced into thin wedges

• 2 tsp sesame seeds, toasted

• ½ tsp ground cumin

• ¼ cup mint leaves, sliced

Method

• Add the oats, sea salt, bi carb, vinegar, water and milk in a bowl and stir to combine.

• Place the oat mixture into a high-speed blender and blitz until you have a creamy batter.

• Heat a non-stick frying pan over a medium heat and brush the pan with a little oil. Ladle in roughly ½ a cup of batter and tilt the pan to distribute the batter into a circle. Allow to cook for 2 minutes, or until the edge of the oatcake looks cooked and the middle has formed some bubbles. Carefully flip over and cook for a further 2 minutes to cook through. Repeat with remaining batter.

•  To serve, spread the hummus onto the oatcakes and top with cucumber, tomato and onion. Sprinkle with sesame seeds, cumin and mint leaves. Carefully roll up before serving. 

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