Berry Rice Pudding

Berry Rice Pudding

Recipe by Louis Tikaram

Ingredients

• 1 L Coles milk

  Zest of 1 orange

  Juice of 1 orange

  1 cinnamon quill

  140 g Arborio rice

  1 cup sugar

  8 strawberries, halved

  2/3 cup blueberries

  200 ml cloudy apple juice

  1 star anise

Method

• Place milk, orange zest, and cinnamon quill in a large pan over medium heat and bring to a simmer. Stir in rice and 1/4 cup sugar, then reduce the heat to low. Cook, stirring frequently, for 1 hour or until the rice is cooked through. Remove the pan from the heat. Discard the zest and cinnamon.

  Transfer the rice to a bowl and set aside to cool slightly.

  To poach the berries, combine the remaining ingredients in a pan over medium heat. Bring to a simmer, then reduce the heat to medium-low and cook for 10 minutes until thickened and glossy.

  Serve the rice pudding in individual dessert bowls, then top with poached berries and drizzle with the reduced syrup.

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Tandoori Beef Kebabs with Quick Carrot Salad

Tandoori Beef Kebabs with Quick Carrot Salad

Recipe by Courtney Roulston

Dietaries – Gluten Free
Serves – 4
Prep Time – 15 mins
Cooking Time – 20 mins

Ingredients

• 750g beef

  2 tbsp Patak’s tandoori paste

  1.5 cups Greek yoghurt

  Sea salt

  Black pepper

  3 medium carrots, peeled into strips with a toothed peeler

  1 small red onion

  1 tbsp ginger, peeled, finely julienned

  1 lime, plus extra to serve

  2 tsp maple syrup

  ¼ bunch coriander, sprigs picked

  3 tbsp oil

Method

• Place the onions into a small bowl and squeeze over the juice of the lime and a pinch of salt. Set aside for 10 minutes.

  Heat a grill plate over a medium heat. Place the beef into a large bowl and add in the tandoori paste, half of the yoghurt, salt, and pepper. Mix well then thread onto skewers so they are all an even size. Drizzle with 1 tablespoon of the oil and cook for 3-4 minutes each side, turning occasionally or until the beef is cooked through. Set aside to rest.

  Drain the onions from the lime juice and reserve the liquid. Place the carrot into a mixing bowl with the ginger and coriander. Mix the lime juice with maple syrup, remaining oil, salt, and pepper. Pour the dressing onto the carrot salad and gently toss.

  Place the beef skewers onto a serving platter with the remaining yogurt and serve with carrot salad, onions, and extra lime wedges.

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Carrot, Cumin & Yoghurt Fritters

Carrot, Cumin & Yoghurt Fritters

Recipe by Courtney Roulston

Dietaries – meat free, vegetarian
Serves – 4 (makes 12 fritters)
Prep Time – 15 minutes
Cooking Time- 15 minutes

Ingredients

• 3 large carrots, grated a box grater

• 2 teaspoons whole cumin seeds, toasted, crushed

• 2 spring onions, finely chopped

• 1 cup Jalna yoghurt (Bio or Greek)

• ½ cup mint leaves, chopped-plus extra to serve

• ½ cup coriander, chopped-plus extra sprigs to serve

• 2 free range eggs

• Sea salt and pepper to taste

• 2/3 cup self raising flour

• Zest of ½ lemon, plus wedges to serve

• Extra virgin olive oil for frying

• 1 tablespoon mango chutney to serve (store bought)

Method

• Place the grated carrot, half the cumin seeds, spring onions, half the yoghurt, mint, coriander, eggs, salt, pepper, flour and lemon zest into a large mixing bowl and stir well to combine.

• Heat 1 tablespoon of oil in a large nonstick frying pan over a medium heat. Add in 3-4 fritters at a time and cook for 3-4 minutes each side, or until puffed and golden. Repeat until all the fritter mixture has been used. Season with salt while warm.

• Meanwhile swirl the mango chutney and cumin through the remaining yoghurt in a small bowl.

• Arrange the fritters onto a serving plate and serve with the yoghurt sauce, mint leaves, coriander sprigs and lemon wedges on the side.

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Curry Butter King Prawns

Curry Butter King Prawns

Ingredients
Cafe de Bombay

• 500g unsalted butter

• 20g curry powder

• 10g garlic paste

• 10g ginger paste

• 100ml lime juice - fresh squeeze

• Salt

King Prawns

• 3 x U6 king prawns

Garnish

• Curry leaf

• Chives

• Micro coriander

• Lime

Method

• Sauté of in a little oil , ginger garlic and curry powder until aromatic. Add butter and melt. Cook out for 5-10 minutes.

• Transfer to a bowl with ice underneath and whip until it starts to thicken.

• Add lime juice and salt to taste. Finely chop chives and add to the butter once melted, before serving.

• Using scissors , split the prawn from the tail up the belly to the top of the head. , be careful not to burst any of the head juices.

• Then use a sharp knife to cut through the tail meat and split apart making sure no to split the shell on the back.

• Use your thumbs to release the muscle from the shell and carefully flatten out the prawn.

• Heat oil to 180°c and fry curry leaf , make sure not to discolour. Drain and leave on a paper towel. Cut lime and coriander, then serve.

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Grilled Asparagus With Jalna Greek Yoghurt & Chili

Grilled Asparagus With Jalna Greek Yoghurt & Chili

Ingredients

• 1 cup whole-milk Jalna Greek yogurt

• 2 tsp. finely grated lemon zest

• 2 pinch sea salt

• 2 Tbsp. fresh lemon juice

• 3 Tbsp. extra-virgin olive oil

• 1Tbsp. sriracha

• 1bunch asparagus, trimmed.

• 3 garlic cloves thinly sliced.

Method

• Whisk Greek yogurt, lemon zest and 1 pinch sea salt in a medium bowl until light and fluffy, about 1 minute.

• Is a separate mixing bowl whisk lemon juice, olive oil, Sriracha, and 1 pinch sea salt. Set dressing aside.

• Heat a grill pan or heavy fry pan over high until very hot. Massage the remaining 2 Tbsp of olive oil over the asparagus, then cook undisturbed, until browned underneath, about 2 minutes. Toss and cook, then add 3 garlic cloves, thinly sliced, during the final minute, until asparagus is browned in spots and crisp-tender and garlic is golden, about 3 minutes. Remove from heat.

• Spread reserved whipped yoghurt over a platter; arrange asparagus on top. Drizzle reserved dressing over.

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Olive Oil Chocolate Mousse

Olive Oil Chocolate Mousse

Recipe by Michael Weldon

Serves - 4
Prep Time - 20 mins
Cook Time - 20 mins

Ingredients

• 300g 75% Dark Chocolate

• 1 cup Squeaky Gate olive oil

• 6 eggs, separated

• ½ cup caster sugar

• Sea salt

Method

• Melt the chocolate until smooth. Add the olive oil into the chocolate with a pinch of salt and fold until combined.

• Whisk the egg yolks and sugar until pale and fluffy. Whisk the egg whites to stiff peaks.

• Fold the yolks into the chocolate and oil. Gently fold the whites through the chocolate mixture.

• Spoon the mixture into ramekins. Place them into the fridge to set.

• Once set, serve with berries.

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Smashed Broccoli & Lemon Picnic Tart

Smashed Broccoli & Lemon Picnic Tart

Recipe by Courtney Roulston

Dietaries – Meat-free
Serves – 4
Prep Time – 10 minutes
Cooking Time - 40 minutes

Ingredients

• 2 sheets Coles frozen puff pastry

• 1 egg, beaten

• 3 cups broccoli florets

• 1 cup Coles frozen peas

• 1 clove garlic, peeled

• ½ cup whole roast almonds

• Juice and zest of ½ lemon

• ¼ cup Squeaky Gate olive oil, plus extra to serve

• ¼ cup Parmesan cheese, plus extra to serve

• 4 Coles balls bocconcini mozzarella, roughly torn

• 1/3 cup pitted kalamata black olives, lightly crushed

• ¼ cup dill, sprigs picked

• Salt

Method

• Preheat the oven to 200 degrees C.

• Place the 2 sheets of pastry on top of each other and roll out into a rectangle.

• Place the pastry onto a lined tray and mark a border 1.5cm from the edge with a sharp knife. Spike the inside section of pastry with a fork. Brush a thin coating of egg over the pastry and bake for 25 minutes, or until golden. Set aside and allow to cool slightly.

• Blanch the broccoli for 3 minutes, then add in the peas and cook for a further 3 minutes or until tender. Run under cold water to cool then drain well. Place the broccoli and peas into a food processor with garlic, 1/3 cup of the almonds, lemon juice, oil, Parmesan, and a pinch of salt and pepper. Blitz until the mixture is a chunky pesto consistency. Roughly chop the remaining almonds.

• Spread the broccoli mixture onto the pastry. Scatter over the torn mozzarella, olives, dill, lemon zest, almonds, and a little extra olive oil and cracked pepper before serving.

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Banana & Chocolate Overnight Oats

Banana & Chocolate Overnight Oats

Recipe by Courtney Roulston

Dietary – Vegetarian
Serves – 2
Prep Time – 10 minutes, plus overnight soaking
Cooking Time – N/A

Ingredients

• 1 cup Red Tractor rolled oats

• 1 tbsp Red Tractor chia seeds

• 2 small ripe bananas, 1 mashed, 1 sliced

• 1 tsp ground cinnamon

• 1.5 cups whole milk

• ½ cup Jalna Greek Yoghurt

• 50 g 70% dark chocolate, melted

• 1 tbsp walnuts, chopped

Date Caramel

• 5 Medjool dates, pitted, torn

• 1 tsp vanilla bean paste

• Pinch of sea salt

• ½ cup hot water

Method

• For the date caramel, place all the ingredients into the jug of a stick blender or food processor. Set aside for 10 minutes to soften, then blitz until smooth and creamy.

• Divide the oats, chia seeds, mashed banana, cinnamon, and milk evenly into 2 serving glasses or jars. Stir well to combine, then press down into an even layer.

• Top with the sliced banana, yoghurt, and 2 tablespoons of date caramel in each. Drizzle with the melted chocolate and scatter with walnuts and a pinch of salt flakes.

• Place into the fridge overnight for the oats to soften and become creamy, and the chocolate to set.

• Serve and enjoy.

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Toasted Brioche with Whipped Ricotta & Pickled Cucumber

Toasted Brioche with Whipped Ricotta & Pickled Cucumber

Recipe by Michael Weldon

Serves – makes 9
Prep Time – 15 mins, plus pickling time
Cooking Time – 5 mins

Ingredients

• 3 x 1-inch thick slices brioche bread, cut from a whole loaf

• 2 tbsp Squeaky Gate extra virgin olive oil, plus extra to serve

• 160 g Coles ricotta cheese

• 2-3 tbsp Coles thickened cream

• 1 tbsp lemon juice

• 1 tsp lemon zest

• Sea salt

• 1 tin anchovies

• 1 eschalot, sliced into thin rings

• 2 tbsp dill fronds, pickled

Pickled cucumbers

• 2 small Lebanese cucumbers

• 1/3 cup apple cider vinegar

• 1 tbsp Coles Finest maple syrup

Method

• Slice the cucumbers and place them into a non-reactive bowl. Sprinkle with sea salt and stir through the vinegar and maple syrup. Set aside for 30 minutes to quick pickle.

• Trim the crusts from the brioche bread. Heat the oil in a non-stick frying pan and toast the bread for 1-2 minutes on each side, or until golden and crisp. Allow to cool, then slice each piece into 3 thick fingers.

• Place the ricotta, cream, lemon juice, lemon zest, and a pinch of salt into a bowl and whisk until smooth. Transfer to a zip lock bag and set aside.

• Place the brioche fingers onto a clean board. Snip the corners of the zip lock bag and pipe the ricotta mixture onto the bread. Cover the ricotta with slices of the pickled cucumber and an anchovy fillet. Scatter with eschalot rings, a drizzle of extra virgin olive oil, and dill fronds before serving.

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Sweet Corn and Black Bean Fritters

Sweet Corn and Black Bean Fritters

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 20mins

Ingredients

• 1 can sweet corn

• 1 can black beans, drained and rinsed

• ½ cup plain flour

• 1/2 tsp baking powder

• 1 tsp Coles cumin powder

• 1/2 cup Jalna Greek yoghurt

• 2 tbsp Coles diced pickled jalapenos

• 2 spring onions, sliced

Coriander Yoghurt Sauce

• 1 cup Jalna Greek yoghurt

• 1 bunch of coriander

• 1 lime

• Coles sea salt

• Squeaky Gate extra virgin olive oil

Garnish

• ½ cup feta cheese, crumbled

Method

• In a bowl mix together the sweet corn, beans, jalapenos, spring onion and a pinch of salt. Mix in the yoghurt.

• In second bowl mix together the dry ingredients. Add the dry ingredients into the wet and fold together into a batter.

• In a jug combine the yoghurt, coriander, lime and a pinch of salt. Blend into a smooth green sauce.

• In a frypan over a medium heat add a drizzle of oil and spoon in the batter. Cook till golden and flip and cook the other side until golden. Repeat the process until all the fritters are cooked.

• Serve the fritters with a drizzle of coriander yoghurt and some crumbled feta.

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Citrus and Almond Oil Cake

Citrus and Almond Oil Cake

Recipe By Courtney Roulston

Dietaries – Dairy-free
Serves – 8
Prep Time – 15 minutes
Cooking Time – 40 minutes plus cooling time

Ingredients

• 1 cup Squeaky Gate extra virgin olive oil, plus extra to line the pan

• 1 cup caster sugar + 1 tablespoon

• 1.5 cups self raising flour

• ¾ cup almond meal

• ½ tsp bicarbonate of soda

• Pinch of sea salt

• 2 tbsp Grand Marnier (optional)

• Zest and juice of 1 lemon (around 3 tablespoons)

• 2 tsp vanilla bean paste

• 3 Free-range eggs

• 1/3 cup flaked almonds

• Icing sugar to serve

• Coles dollop double cream or yoghurt to serve

Method

• Preheat the oven to 180 degrees C. Grease and line the base and sides of a spring form cake tin. Rub a little extra oil over the baking paper and roll 1 tablespoon of sugar on the inside of the tin to coat, tapping out any excess.

• In a large bowl, combine the flour, almond meal, bicarbonate of soda, and a pinch of salt and gently whisk to make sure there are no lumps. Stir together the Grand Marnier, lemon juice, lemon zest, and vanilla in a small bowl.

• Using a stand mixer, whisk together the eggs and sugar for 3-4 minutes, or until thick and pale. Leaving the beaters on high, slowly drizzle in the extra virgin olive oil in a steady stream until it is incorporated and the mixture thickens slightly.

• Reduce the beater's speed to slow then pour in the lemon juice mixture. Gently fold through the almond meal mixture until the batter is smooth. Pour into the prepared tin and top with a sprinkling of sugar and flaked almonds.

• Bake in the middle rack of the oven for 40 minutes, or until a skewer comes out clean when inserted into the middle of the cake. Allow the cake to cool for 15 minutes in the tin before removing.

• Cut the cake into wedges and dust with icing sugar before serving with yogurt or cream.

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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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