Caper and Anchovy Olive Oil Dip

Caper and Anchovy Olive Oil Dip

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins
Cook Time – 15 mins

Ingredients

1 cup Squeaky Gate extra virgin olive oil
1 head garlic
½ cup Coles roasted pistachio nuts
½ cup Coles roasted cashews
10 anchovy fillets
1 tbsp Coles capers
½ bunch parsley
½ bunch chives
Juice and zest of 1 lemon
1 bunch baby carrots, trimmed
1 bunch baby cucumbers, trimmed
1 bunch radishes, trimmed
1 Coles Finest Laurent Bread loaf, sliced

Method

In a small saucepan, combine the olive oil and garlic cloves. Place over low heat and fry the garlic until softened, then leave it in the oil to cool completely.

Using a mortar and pestle, crush the pistachios and cashews. Add the anchovies with their oil, capers, and lemon juice, and gently break them up. Stir in the cooled garlic cloves along with some of the garlic-infused oil from the pan.

Roughly chop the parsley and chives, and fold them into the mixture. Add lemon zest and a drizzle of extra virgin olive oil, just enough to create a dip-like consistency. Taste and season with salt if needed.

Serve the dip in a bowl alongside baby carrots, cucumbers, radishes, and grilled sourdough toast.

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Pretzel Bites

Pretzel Bites

Recipe by Diana Chan

Serves – Makes approx. 20 pieces
Prep Time – 20 mins
Cook Time – 10 mins

Ingredients

1 ½ cups Coles self-raising flour (extra for dusting)
1 cup Jalna Farm to Pot Greek Yoghurt
½ cup boiling water
1 tablespoon bi-carb soda
½ cup melted unsalted butter
1 tablespoon Coles white sesame seeds
Coles sea salt for sprinkling

Method

Preheat the oven to 220°C. In the bowl of a stand mixer fitted with a dough hook, combine the self-raising flour and Jalna Farm to Pot Greek Yoghurt.

Mix on low speed until combined, then knead on medium speed for about 3 minutes until a dough ball forms. If the dough is too sticky, add a little more self-raising flour as needed.

Turn the dough out onto a floured surface. Sprinkle the top with flour, knead a few times, and form the dough into a ball. Divide the dough into four wedges.

Roll each piece into a long rope and cut each rope into approximately 12 small segments.

Dissolve the bi-carb soda in the boiling water and dip each dough segment into the mixture. Place the dipped dough segments onto a baking tray lined with baking paper.

Bake for 7–10 minutes or until golden brown.

Once out of the oven, brush the pretzel bites with melted butter, and sprinkle with white sesame seeds and salt.

Serve with olive oil and balsamic vinegar. Enjoy!

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Bircher Muesli

Bircher Muesli

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins (plus overnight soaking)

Ingredients

4 cups Red Tractor Australian Rolled Oats
2 cups Coles unsweetened oat milk
2 cups apple juice
½ cup pumpkin seeds
½ cup dried apricots
2 tbsp brown sugar
1 tsp Coles cinnamon
1 apple, shredded or grated

To serve:
Extra Coles unsweetened oat milk for thinning oats
½ cup shaved coconut, toasted
¼ cup pumpkin seeds, toasted
1 apple, sliced
½ cup dried apricots, sliced

Method

Soak the Red Tractor Australian Rolled Oats in the apple juice and oat milk, along with the dried apricots, pumpkin seeds, brown sugar, cinnamon, and shredded apple. Leave to soak overnight in the refrigerator.
Loosen the oats to your liking with extra oat milk before serving, and top with toasted coconut, toasted pumpkin seeds, apple slices, and sliced dried apricots.

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Harissa, Chorizo, Tomato & Chickpeas with Yogurt & Pitta

Harissa, Chorizo, Tomato & Chickpeas with Yogurt & Pitta

Recipe by Louis Tikaram

Serves – 4
Prep Time – 10 mins
Cook Time – 30 mins

Ingredients

3 tbs Squeaky Gate extra virgin olive oil, plus more for drizzling
1 medium onion, chopped
1 Spanish chorizo, casing removed, chopped
1 tsp Coles sea salt
1 can chickpeas, drained
¼ cup Al'Fez harissa
1 can whole peeled tomatoes
½ cup Jalna Organic Biodynamic Dairy Yoghurt
2 tbs Coles dried oregano
Coles black pepper
Toasted pita

Method

Heat the extra virgin olive oil in a fry pan over medium heat. Cook the onion until translucent. Add the chopped chorizo and cook until the fat starts to render, around 5–8 minutes, until you can smell the aroma. Add the chickpeas and combine, tossing often until browned in spots.

Stir in the Al'Fez harissa and cook, stirring constantly, until the cooking liquid has evaporated. Add the can of tomatoes, stirring and breaking them down while scraping up any browned bits from the pan. Bring to a simmer and cook, stirring often, until the mixture thickens. Taste and season with more sea salt if needed.

Top with Jalna Organic Biodynamic Dairy Yoghurt, oregano, and black pepper, and drizzle with extra virgin olive oil. Serve with toasted pita.

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Grilled Pears with Marscapone and Spiced Honey

Recipe by Brent Draper

Serves – 4
Prep Time – 10 mins
Cook Time – 15 mins

Ingredients

3 ripe Coles pears, cored and sliced
1 cup Coles mascarpone
1 cup Jalna Farm to Pot Greek Yoghurt
1 vanilla bean, seeds scraped
2 tbs Coles honey
½ tsp ground cardamom
½ tsp ground cinnamon
Fresh herbs, to garnish (e.g., mint or basil)

Method

In a medium pan over medium heat, warm 1 tablespoon of honey with the ground cardamom and ground cinnamon, stirring until the honey is warm and the spices are fragrant, which takes about 1-2 minutes.

Add the sliced pears to the pan, stirring gently to coat them with the honey and spices. Allow the pears to sauté for 5-7 minutes, or until softened and slightly caramelised. Remove from heat and let the pears cool slightly.

In a separate bowl, combine mascarpone, Jalna Farm to Pot Greek Yoghurt, and the scraped seeds from the vanilla bean, mixing until smooth and creamy. Divide the mascarpone-yoghurt mixture among serving bowls, topping each with the warm, spiced pears. Drizzle with the remaining honey and garnish with fresh herbs if desired. Serve immediately.

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Oat & Peanut Butter Banana Bread

Oat & Peanut Butter Banana Bread

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins
Cook Time – 30 mins

Ingredients

Dry ingredients
1 ½ cups plain flour
½ cup Red Tractor Australian Rolled Oats
1 tsp baking powder
¼ tsp bi-carb soda
Coles sea salt

Wet ingredients
4 overripe/brown bananas, mashed
2 tbsp peanut butter
150g butter
1 tbsp vanilla bean paste
1 cup brown sugar
2 eggs

Method

Preheat the oven to 180°C. Line two loaf tins with baking paper.

Mix the dry ingredients in a large bowl.

In a saucepan, melt the butter and allow it to brown slightly. Add the brown sugar and peanut butter, and stir until melted. Remove from the heat and stir in the mashed bananas. Add the eggs and vanilla bean paste, and blend until smooth with a stick blender.

Pour the wet ingredients into the dry ingredients and mix together to form a batter.

Pour the batter into the prepared loaf tins, then bake for 30–35 minutes or until golden and a cake tester comes out clean.

Allow to cool, then enjoy.

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Perfect Roast Chicken

Perfect Roast Chicken

Recipe by Louis Tikaram

Serves – 6
Prep Time – 10 mins
Cook Time – 1 hour 30 minutes

Ingredients

1 whole chicken
Extra virgin olive oil
Coles sea salt
Coles black pepper
1 lemon, rolled and sliced
Fresh herbs of your choice (thyme, rosemary, oregano)

Preheat the oven to 220°C.

Drizzle a generous amount of extra virgin olive oil over the chicken. Season generously with Coles sea salt and Coles black pepper. Prepare the lemon by rolling it to release the juices, then slice it and place the slices inside the cavity of the chicken. Stuff the chicken with fresh herbs of your choice, such as thyme, rosemary, or oregano. Drizzle a little more olive oil over the top.

Roast the chicken for 30 minutes at 220°C, then reduce the temperature to 180°C and cook for a further hour.

Allow the chicken to rest before carving and enjoy!

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Macadamia Dip with Pickled Radishes

Macadamia Dip with Pickled Radishes

Recipe by Nornie Beer

Serves – 6
Prep Time – 20 mins
Cook Time – 15 mins

Ingredients

500g macadamia nuts
Water, for boiling
1 tablespoon white miso paste
Sea salt, for seasoning
Zest and juice of 1 lemon
½ bunch parsley
1 garlic clove
½ cup fresh saltbush
½ bunch chives, thinly chopped
½ tablespoon white pepper
1 daikon
1 bunch radishes
1 bunch Dutch carrots
2 cups Coles apple cider vinegar
4 tablespoons sugar
2 tablespoons Coles sea salt flakes

Method

Start with the pickling mix. In a pot, simmer water, apple cider vinegar, salt, and sugar. Prepare 2–3 sterilised jars by placing coriander seeds, pepperberry, saltbush, mustard seeds, garlic, and vegetables equally into each jar.

For the dip, place the macadamia nuts in a small pot and cover with water. Boil for 10 minutes. Strain and set aside, reserving the liquid.
In a blender, combine the boiled macadamias, reserved macadamia liquid, miso, sea salt, lemon juice, garlic, white pepper, and parsley. Blend until smooth. Your macadamia dip is now complete.

Tip: To turn this dip into a macadamia "cheese," place a sieve lined with muslin or a clean cloth over a bowl. Pour in the blended mixture, tie it up, and place in the fridge overnight to firm up.

For the pickles, pack the vegetables into the sterilised jars and pour the pickling juice over the top. Cover the jars tightly. The pickled vegetables can be stored for a few months.

To serve, spread the macadamia dip onto a serving platter and top with the pickled vegetables. Garnish with crispy saltbush for an extra crunch.

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Blistered Cherry Tomato, Olive Oil Fried Bread and Burrata Salad

Blistered Cherry Tomato, Olive Oil Fried Bread and Burrata Salad

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 15 mins

Ingredients

250ml Squeaky Gate extra virgin oil
2 punnets cherry tomatoes
1 loaf Coles Finest by Laurent sourdough Vienna, diced into chunks
1 red onion, thinly sliced
1 cucumber, peeled and diced
2 tablespoons baby capers
1 Coles burrata cheese, mashed into a creamy curd
Coles sea salt
Coles black pepper
Squeaky Gate red wine vinegar

Method

PIn a bowl, toss the cherry tomatoes with a drizzle of extra virgin olive oil and a pinch of sea salt.

Add the tomatoes to a smoking hot frying pan or griddle and cook until blistered and slightly softened. Remove from the pan and transfer to a bowl with the sliced red onion, diced cucumber, and capers.

Soak the diced sourdough bread in extra virgin olive oill in a large bowl. Drizzle some extra olive oil into the frying pan, add the soaked bread, and fry until golden brown.

Add the fried bread to the bowl with the tomatoes, cucumber, red onion, and capers. Season with sea salt, black pepper, and red wine vinegar, then combine gently.

In a separate bowl, break up the burrata cheese.

Serve the tomato mixture on a platter, topped with dollops of burrata, a drizzle of extra virgin olive oil, and a sprinkle of black pepper.

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Fluffy Spelt Scones

Fluffy Spelt Scones

Recipe by Diana Chan

Serves – 8
Prep Time – 30 mins
Cook Time – 15 mins

Ingredients

2 cups Coles Organic Spelt wholemeal flour
2 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon kosher salt
¼ cup cold Norco unsalted butter, cut into small pieces
¼ cup Coles dried apricots, chopped
¼ cup Coles raisins
¾ cup Jalna Organic Biodynamic Dairy Yoghurt (or more if needed)

To Serve

½ cup dollop cream
¼ cup raspberry jam (or any jam of your choice)

Method

Preheat the oven to 220°C and line a baking tray with baking paper.

In a food processor, combine the spelt flour, sugar, baking powder, and salt. Add the cold unsalted butter and pulse until the mixture resembles coarse crumbs (this can also be done by hand).

Mix in the dried apricots and raisins. Create a well in the centre of the dry mixture and add the Jalna Organic Biodynamic Dairy Yoghurt. Use a spatula to mix until a soft, non-sticky dough forms. Be careful not to overmix.

Turn the dough out onto a lightly floured surface and gently knead for about 30 seconds until smooth.

Pat or roll the dough into a circle about 1.5 cm thick and cut it into 8 triangles using a floured pastry cutter.

Place the scones on the prepared baking tray and spread a little yoghurt on top.

Bake for 12 to 15 minutes, or until the scones are lightly browned.

Serve warm with dollop cream and raspberry jam, along with extra Jalna Organic Biodynamic Dairy Yoghurt if desired. Enjoy!

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Charred Carrot Salad with Tahini Yoghurt

Charred Carrot Salad with Tahini Yoghurt

Recipe by Brent Draper

Serves – 2
Prep Time – 10 mins
Cook Time – 20 mins

Ingredients

3–4 carrots
1 can chickpeas
1 bunch mint
1 bunch coriander
1 red onion
1 jar dukkah
1 small tub Jalna Natural Greek Yoghurt
1 tablespoon tahini
Juice of 1 lemon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sumac
Pomegranate molasses, to drizzle
Extra virgin olive oil, for cooking
Coles sea salt
Coles black pepper

Method

Preheat the BBQ or oven to 150°C. Slice the carrots into 1–2 cm chunks. Heat a pan over medium heat with a drizzle of extra virgin olive oil and cook the carrots until they begin to char. Transfer the carrots to the oven or BBQ and continue cooking until tender.

While the carrots cook, combine the Jalna Natural Greek Yoghurt, tahini, lemon juice, cumin, and ground coriander in a bowl. Season with salt and pepper, then set the mixture aside.

Thinly slice the red onion and add it to a large bowl with the cooked carrots, chickpeas, mint, and coriander. Toss well to combine.

To serve, spread the yoghurt mixture onto a plate, top with the carrot salad, and finish with dukkah, sumac, and a drizzle of pomegranate molasses. Enjoy!

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Crispy Anchovy & Sage Fritters

Crispy Anchovy & Sage Fritters

Recipe by Courtney Roulston

Serves – 4 as a snack (makes 12)
Prep Time – 15 mins, plus resting time for the batter
Cooking Time – 10 mins

Ingredients

• 24 large sage leaves

  12 best quality anchovy fillets

  1 lemon, half sliced into thin rounds, half to serve

  Sea salt

  Black pepper

  Squeaky Gate extra virgin olive oil for deep frying (around 600ml)

  Soda water batter

  150 g Coles plain flour

  1 tsp baking powder

  1 egg, beaten

  120 ml iced soda water

For the batter, mix together the flour, baking powder, and a pinch of salt in a bowl. Make a well in the center and whisk in the egg and soda water until you have a smooth batter. Cover and rest in the refrigerator for 30 minutes. Thin the batter with a little extra soda water if it thickens too much while resting.

Heat the oil over medium heat to 180 degrees C. Place the sage leaves on a clean tray and top with an anchovy fillet. Gently sandwich a sage leaf on top to hold it in place, then dip it into the batter and allow any excess to drip off. Coat the lemon slices in batter, then fry the sage fritters and lemon in batches for 1-2 minutes, being careful as the oil will spit a little.

Drain with a slotted spoon and place them onto kitchen paper to drain off excess oil.

Season with a pinch of salt, cracked black pepper, and place them onto a serving plate. Serve while hot with lemon wedges on the side.

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Parmesan Potatoes with Yoghurt

Parmesan Potatoes with Yoghurt

Recipe by Louis Tikaram

Ingredients

• 750 g small chat potatoes, halved

  2 tbsp Squeaky Gate extra virgin olive oil

  1 cup finely grated parmesan (powder style)

  1/2 tsp garlic powder

  1/2 tsp Coles dried oregano

  1/2 tsp Coles paprika

  Pinch of Coles sea salt

  Pinch of Coles black pepper

  Yoghurt Sauce

  1 cup Jalna Greek Yoghurt

  1/4 cup finely chopped chives

  Pinch of Coles sea salt

  Pinch of Coles black pepper

  Zest and juice of 1 lemon

Method

• Preheat the oven to 200°C.

  In a bowl, mix the parmesan, garlic powder, dried oregano, and paprika.

  Grease a baking dish with the olive oil.

  Sprinkle the parmesan mixture evenly over the dish using your hands.

  Place the halved potatoes cut side down on top of the parmesan mixture, pressing firmly.

  Drizzle the top of the potatoes with a little more olive oil, then sprinkle with salt and pepper.

  Bake the potatoes for 35-40 minutes or until they are soft and the parmesan crust is deep golden.

  Remove the potatoes from the oven and let them stand for 5 minutes.

  While the potatoes are resting, prepare the yoghurt Sauce by mixing all the ingredients together in a bowl.

  Use a wooden spoon to separate a few groups of potatoes, then flip them upside down so that the cheese side is facing up. Transfer them to a serving platter.

  Serve the Parmesan potatoes with the yoghurt Sauce and sprinkle some extra chopped chives on top.

  Enjoy the potatoes as a snack or as a side dish!

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Fried Chicken Bao’s with Spiced envy Apple Sauce

Fried Chicken Bao’s with Spiced envy Apple Sauce

Recipe by Michael Weldon

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

Ingredients

• 300g Chicken Thighs cut into strips

  1cup buttermilk

  1tsp smoked paprika

  1tsp cumin

  Dusting

  2 cups plain flour

  1tsp smoked paprika

  1tsp cumin powder

  1tsp onion powder

  1tsp garlic powder

  1tsp black pepper

  Apple Ketchup

  1 brown onion, diced

  2 garlic cloves, sliced

  2tbs apple cider vinegar

  1cup apple paste

  ¼ cup ketchup

  1tbs tabasco sauce

  Pinch of salt

  1 cucumber, shredded

  1 carrot, shredded

  ½ bunch coriander

Method

• In a bowl mix together the buttermilk, smoked paprika, cumin and a pinch of salt. Add in the chicken and marinate for 2 hours – overnight.

  In a saucepan fry the onion and garlic in olive oil until softened. Add in the vinegar and cook until it reduces to a syrup. Add in the apple paste, ketchup and tabasco, cook for 5 minutes on medium until the liquid thickens. Allow to cool.

  In a bowl mix the dust coating for the chicken together. Add in the chicken and press the flour to the chicken to coat. Leave the to sit for 10-15 mins so the dust gets sticky.

  Heat a saucepan of oil to 180deg c. Fry the chicken until golden and cooked through.

  In a steamer basket over a wok, steam the bao buns until light and fluffy.

  To assemble add the cucumber, carrot and coriander into the bao buns. Add the chicken and top with the apple ketchup.

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Potato Croquettes with Spiced Jalna Yoghurt

Potato Croquettes with Spiced Jalna Yoghurt

Ingredients

• 250 gm potatoes

  500 gm grated zucchini

  1 long red chilli, finely chopped

  4 green shallots, finely chopped

  ½ cup rice flour

  1 tsp sea salt

  Olive oil, for frying

  4 sun-dried tomatoes

  ½ tsp smoked paprika

  A pinch of chilli powder

  1 clove garlic finely chopped.

  ½ cup Jalna Greek yoghurt

  1 pinch sea salt

  1 lemon

Method

• Place potatoes in a small saucepan, cover with water and bring to the boil. Cook for 20 minutes until soft then drain, return to the pan and coarsely mash.

  Meanwhile, place tomatoes in a small bowl and cover with boiling water. Set aside to soften for around 10 min, then drain and finely chop. In a mixing bowl fold in paprika, chilli, garlic and Greek yoghurt, Season to taste.

  Place grated zucchini in a clean tea towel or chux and squeeze over a bowl to remove excess moisture. Transfer zucchini to a large bowl with chilli, cooked potato, green shallot and rice flour. Season to taste and mix well to combine.

  Heat 2cm of oil in a large frying pan over high heat. Shape ¼-cup measures of the potato mixture into mini footballs to make 12 in total. Fry, in batches, until golden and crisp around 6 min. Remove with a slotted spoon and drain.

  Serve croquettes with yoghurt and lemon wedges for squeezing.

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Ambrosia™ Frittelle di Mele

Ambrosia™ Frittelle di Mele

Ingredients

• 5 Ambrosia™ apples

  Juice of half a lemon

  1 ½ cups plain flour

  1 teaspoon salt flakes

  ½ tablespoon baking powder

  1 ½ cups milk

  Neutral oil for frying (I like grapeseed or rice bran)

  2 tablespoons caster sugar

  ½ teaspoon ground cinnamon

Method

• Grab a medium bowl and splash in 2 cups of water and squeeze in the lemon juice, then leave the lemon half bobbing about in the bowl. Peel the apples, coring with a vegetable corer, then slice into 8mm-thick discs, and pop into the water while you make your batter.

  In a second bowl, whisk together the flour, salt, baking powder and milk to a fine slurry, then allow to stand for 10 minutes to relax.

  Heat 1cm’s worth of oil in a wide, heavy-based pan to 175C (you can test it by sploodging in a bit of batter, and the batter colours within 20 seconds).

  Pat the apple pieces dry, and then dunk them in the batter, letting any surplus run off, before popping them into the pan. Fry for 2-3 minutes per side, until golden brown.

  Meanwhile, prepare the cinnamon and sugar on a saucer, shaking about to distribute evenly. Scoop the golden fritters out of the oil, drain lightly on kitchen towel, then toss in the cinnamon sugar while they’re still hot.

  Serve warm.

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Strawberry Blondies

Strawberry Blondies

Recipe by Michael Weldon

Serves – 4
Prep Time – 10-15 mins
Cook Time – 30-40 mins

Ingredients

• 1 block Coles unsalted butter (250g)

  180 g white chocolate

  1 cup caster sugar

  2 eggs

  2 ½ cups plain flour

  ½ tsp baking powder

  Juice of 1 lemon

  Pinch of salt

  1 punnet of diced strawberries

Method

• Line a brownie tin with baking paper.

  Cream the butter and sugar until pale and fluffy in a stand mixer. Add in the eggs one at a time until fully combined. Add in the lemon juice.

  Mix the dry ingredients together, then fold into the wet mixture. Add the strawberries to the batter. Pour and press the batter into the brownie tin.

  Bake for 30 – 35 minutes until the blondies are cooked to your liking.

  Allow to cool, then serve, maybe with more berries and some vanilla ice cream.

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Rhubarb and Strawberry Pie

Rhubarb and Strawberry Pie

Recipe by Nichole Horvath

Ingredients

• 1 bunch rhubarb

  250g strawberries

  ½ cup sugar

  2 tsp Coles vanilla paste

  1 tbsp cornflour

  4-5 Coles sheets puff pastry, thawed

  1 egg, whisked

  Raw sugar, to top

  Icing mixture, to dust

  Chantilly Cream

  300g thickened cream

  1/3 cup icing mixture

  1 tsp Coles vanilla paste

Method

• Preheat oven to 180C (fan forced)

  Cut the rhubarb into 2cm lengths, then quarter the strawberries. Mix together in a bowl. Add the sugar, vanilla paste and cornflour and toss until coated

  Spray two 6-hole Texas muffin pans well with oil. Using a 90mm circle cutter, cut 12 rounds of puff pastry. Gently place each round of puff pastry into the muffin pan, pushing gently to the bottom of the pan.

  Fill each pie base with the rhubarb and strawberry mixture – the mixture will drop as it bakes, so fill nice and full!

  With the remaining puff pastry, cut strips and create a lattice on top of each pie, gently pinching the ends on the edge of the pie bases. Brush the lattices with the whisked egg and sprinkle raw sugar over

  Bake for 30 minutes, until golden and mixture is bubbling. Remove from oven and carefully remove from the muffin trays onto a cooling rack. Removing while still warm will help stop the pies from sticking to the tin

  To make the Chantilly, place the cream, icing mixture and vanilla in a bowl and whisk until medium peaks

  Dust the pies with icing mixture and serve warm with Chantilly cream

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Homemade Cumin Spiced Oat Cakes

Homemade Cumin Spiced Oat Cakes

Recipe by Michael Weldon

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

Ingredients

• 225 g Red Tractor rolled oats

  60 g Plain Flour, plus extra for rolling out

  ½ tsp bicarbonate of soda

  1 tsp Coles cumin powder

  Pinch of Coles sea salt

  75 g butter, softened

Method

• Mix together all the dry ingredients (rolled oats, plain flour, bicarbonate of soda, cumin powder, and sea salt).

  Add in the softened butter and mix through until the mixture resembles coarse crumbs.

  Pour in 75ml boiling water and mix. The dough should come together into a thick paste; if it is too dry, add another splash of boiling water to bring it together.

  Once the dough comes together, place it on a floured surface and roll it out to a thickness of about 1/2cm. Then cut out discs with a cookie cutter.

  Place the discs onto a baking paper-lined baking tray.

  Bake in a 180°C oven until golden and crisp. This should take around 20 minutes.

  Allow the oat cakes to cool and serve them on a cheese board. They go especially well with hard cheese.

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Wattleseed Lokma with Strawberry Gum Syrup

Wattleseed Lokma with Strawberry Gum Syrup

Recipe by Nornie Bero

Ingredients

• 1 tsp instant dry yeast

  3.5 cups all purpose flour

  1 tbs sugar

  2 cups luke warm water

  Pinch salt

  2tsp wattleseeds

  Macadamia ½ cup

  Pistachio ¼ cup

  Strawberry gum Syrup

  2 tbs strawberry gum

  2 cups water

  2.5 caster sugar

  1 tbs lemon juice

  1 lemon peel

  ½ peppperberries

  500ml veggie oil

Method

• On a mid to high heat, place water, sugar and strawberry gum in a small pot bring to boil until sugar is dissolved. Then add lemon juice, lemon peel and pepperberry bring to boil until lightly syrup.

  Mix flour, yeast, sugar, salt and wattleseed together add luke warm water slowly until you have a sticky dough set aside to proof for 1hour.

  Heat oil for frying. Stir proofed dough with a spatula to help release the air in the dough. Oil; hands grab some dough in the palm of your hand and squeeze small ball shaped dough ball between your thumb and forefinger and pop balls into the frying oil until golden brown.

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