Easy Cherry & Honey Tart
Whisk together the marscapone, yoghurt, half the honey and vanilla bean paste in a bowl until smooth and creamy.
Spread the yoghurt mixture into the pastry case in an even layer.
Blitz the lime zest and almonds together in a small food processor until fine crumbs.
Arrange the cherries on top of the tart and drizzle with remaining honey. Sprinkle with the lime and almond mixture before serving.
Eggplant Agrodolce
Recipe By Michael Weldon
Ingredients
2 large eggplants, cut in half lengthways and flesh scored
Squeaky Gate extra virgin olive oil
sea salt
Agrodolce
1 large red onion, diced
2 garlic cloves, sliced thinly
½ tsp Coles chilli flakes
1 cup red wine vinegar
½ cup brown sugar
1 cup raisins
1 cup toasted pine nuts
½ bunch parsley, chopped
Squeaky Gate extra virgin olive oil
sea salt
Preheat an oven to 180 degrees (C).
Dress the cut side of the eggplants with olive oil and sea salt.
Place flesh side down in a frypan or a griddle pan over medium-high heat and cook until the eggplant is charred on the outside and soft in the middle.
In a frypan over a medium - high heat, warm a good glug of olive oil. Add in the onion with a pinch of salt and cook until soft without getting any colour on them. Add the garlic and cook for a further minute. Add the chilli flakes and quickly toast.
Add the vinegar, sugar and raisins, cook until the vinegar is reduced and the raisins pump. Turn the heat down to low and add in the pine nuts. Cook gently until the sauce thickens.
To serve, add the parsley into the agrodolce and mix through. Lay the eggplant onto a platter and dress in the sauce.
Crispy Prawn Cocktail Bao Buns
Recipe By Courtney Roulston
Ingredients
12 large Coles deli Australian raw/green king prawns, peeled, cleaned
½ cup plain flour
2 eggs, beaten
1 cup panko breadcrumbs
oil for frying
sea salt
pepper to taste
1 cup iceberg lettuce, shredded
3 red radish, sliced into thin rounds
½ large avocado, sliced into 4 wedges
4 Mr Chen’s bao buns
½ cup kewpie mayonnaise
1 tbsp tomato sauce
2 tsp lemon juice
hot sauce, sauce to taste
¼ cup chives, to garnish
Place a lined steamer basket over a wok of simmering water to warm up. Heat 2 cm oil in a small frying pan over a medium heat.
Place the flour, eggs and panko crumbs into 3 separate bowls and season with salt. Dust the prawns in flour then place into the egg and into the panko crumbs to get a good coating on them. Repeat with all the prawns and place onto a tray.
Place the bao buns into the steamer as per instructions on the packet or until light and fluffy.
Fry the prawns in the oil for 2 minutes, or until golden and crispy. Remove from the oil and drain on kitchen paper. Season the prawns with a pinch of salt while hot.
Mix the mayonnaise, tomato sauce, lemon juice and hot sauce in a small bowl.
Place the steamed buns onto a serving platter and add in a handful of the lettuce, avocado and a few rounds of radish. Place the crispy prawns on top then drizzle with the mayonnaise dressing and garnish with cracked pepper and chives before serving.
Korma Fish Skewers
Recipe By Courtney Roulston
Ingredients
2 tbsp Patak’s korma paste
1 cup greek yoghurt
sea salt to taste
400 g firm white fish (ling, barramundi or snapper) cut into 2.5 cm chunks
2 tbsp extra virgin olive oil
2 Patak’s naan bread, warmed
1 tbsp Patak’s mango chutney
1 small red onion, finely sliced
¼ cup coriander sprigs
lemon wedges to serve
*metal or wooden skewers required for this recipe.
Mix the korma paste, 1/3 cup of yoghurt and a pinch of salt in a bowl until well combined.
Place the fish into the mixture and gently toss to coat. Thread the fish onto the 4 skewers so they are an even thickness. Set aside.
Heat a BBQ or grill pan over a medium heat.
Brush the naan bread with half the oil and cook for 1 minute each side to warm through. Set aside and keep warm.
Drizzle the remaining oil over the fish skewers and cook for 2 - 3 minutes each side, or until cooked through and slightly charred on the outside.
Place the naan breads onto serving plates and top with the remaining yoghurt. Spoon over the mango chutney and swirl it through the yoghurt. Add on the fish skewers and garnish with sliced onion, coriander and lemon wedges.
Saltbush Butter Braised Purple Cauliflower
Recipe By Nornie Bero
Ingredients
Saltbush Butter Braised Purple Cauliflower
1 purple cauliflower
1 red onion
1/2 tsp dried saltbush
2 tbs saltanas
1 tbs lime zest
1/2 tsp pepperberry
1/2 cup white vinegar
extra virgin olive oil
Salt Bush Butter Glaze
1 tsp dried saltbush
125 g butter unsalted soft
1/2 tsp ground pepperberry
1/2 tsp paprika
1/4 tsp grated garlic
1/2 tsp soy sauce
1 tsp hot sauce
Preheat oven to 180 degrees (C).
Using a mixer blend butter, saltbush, paprika, pepperberry, soy sauce, hot sauce and garlic. Set aside.
Thinly slice red onion in a bowl and cover with vinegar let sit for 10 minutes.
Slice cauliflower in 4 pieces. Blanch in boiling water for 4 minutes then roast in a dash of olive oil and saltbush in the oven for 7 minutes. Set aside.
Place butter mix, saltanas, lime zest in a frying pan and simmer.
Place roasted cauliflower on a platter and pour butter over cauliflower and finish with pickled onion.
Mango Pudding, Dragon Fruit & Coconut Sorbet
Recipe By Louis Tikaram
Ingredients
500 g cream
3 gelatin sheets
1 g sea salt
5 lime leaves
300 g mango puree
100 g palm sugar
2 dragon fruit, peeled and diced
4 large scoops of roast coconut ice cream
In a heavy based pot, add the cream, mango puree, salt, crushed palm sugar and lime leaves. On high heat, come to scalding and allow the sugar to dissolve.
Allow to steep for 10 mins.
Bloom the gelatin in cold water then add to the mixture. Strain mixture and allow to cool in a ice bath.
Allow the mixture to set before portioning evenly in 4 bowls or glasses.
Allow to cool and set in the refrigerator for 4 hours or over night.
To serve, scatter diced dragon fruit over the top of the pudding before serving and a big scoop of roast coconut ice cream.
Mandarin & Grapefruit Salad with Mustard Dressing
Recipe By Michael Weldon
Ingredients
4 mandarins, segmented
2 grapefruits, peeled and cut into rounds
1 red onion, sliced
2 cucumbers, sliced
1 cup sour dough bread torn into crotons
½ cup danish feta
1 bunch of dill
Dressing
½ cup extra virgin olive oil
¼ cup apple cider vinegar
2 tbs dijon mustard
pinch of salt
pinch of pepper
Cook the croutons in a fry pan until golden and crunchy. Allow to cool.
In a bowl, combine the dressing ingredients and whisk together.
Arrange the mandarin, grapefruit, red onion and cucumber onto a board. Sprinkle over the feta and croutons. Dress with the mustard dressing and garnish with dill.
Steamed Gai Lan With Oyster Sauce & Crispy Garlic
Recipe By Louis Tikaram
Ingredients
1 bunch gai lan (Chinese broccoli)
2 tbsp oyster sauce
crispy garlic oil (refer to method)
20 medium garlic cloves, peeled
1/3 cup oil
Smash the garlic cloves and finely chop.
Transfer the chopped garlic into a small fry pan. Add the oil.
Stir - fry the garlic over medium heat until it is lightly golden, then turn off the heat.
Stir the garlic in the hot oil for another minute or two allowing it to turn completely golden.
Transfer into a small sieve separating the garlic from the oil. Allow to cool completely.
Once cooled add the garlic back to the oil and give it a good stir.
Add the fried garlic to your favourite dishes and (can use the garlic-infused oil in stir - frys, sauces or dressings). *Store the garlic oil at room temperature for up to one month.
In a steamer set up, lightly steam the gai lan in a bunch for 2 minutes, be careful not to over cook as it’s best with a bit of crunch.
Transfer to a chopping board and slice the gai lan into thirds. Stack on a serving plate and in between layers evenly distribute the oyster sauce, saving some for the top.
Stir your crispy garlic oil and add a generous spoon of garlic to finish.
Savoury Oats with Poached Egg & Spring Onion Dressing
Recipe By Courtney Roulston
Ingredients
2 cups Red Tractor rolled oats
4 cups chicken stock
4 large free range eggs
1 tbsp white vinegar
2 green spring onions, finely sliced
1 tbsp ginger, finely sliced julienne
½ long red chilli, seeded, finely sliced
pinch ground white pepper
1/3 cup (80 ml) Squeaky Gate extra virgin olive oil
1 tbsp light soy sauce
1 tsp caster sugar
½ small lemon, juice and zest
2 tbsp fried shallots to serve
Place the rolled oats and chicken stock into a pot over a medium heat. Bring up to a simmer then turn down the heat to low and cook for 10 - 15 minutes, or until the oats are tender and the liquid has been absorbed.
Meanwhile, bring a pot of salted water up to a gentle simmer. Add in a pinch of salt and the vinegar. Crack the eggs one at a time into a small bowl and lower them into the water. Gently poach for 5 minutes, or until the whites are set and the middles are still slightly runny. Remove eggs from the water with a slotted spoon and set aside on a plate to rest.
Place the spring onions, ginger and chilli into a small heat - proof bowl. Heat the oil in a small pot over a medium - high heat. Once the oil is hot, carefully pour over the spring onion mixture. Once the oil has stopped bubbling stir in the white pepper, soy sauce, sugar and lemon juice and zest.
Divide the oats into serving bowls and top with the poached eggs. Drizzle with the spring onion dressing and scatter over fried shallots before serving.
Kangaroo Tartare with Sea Succulents
Recipe By Nornie Bero
Ingredients
300 g kangaroo fillet, finely chopped
1 tsp chopped capers
1 tbsp snipped chives
4 sea parsley sprigs, chopped
½ tsp ground pepperberry
2 shallots, thinly sliced and diced
½ tsp English mustard
2 tbsp labne
1 tbsp worcestershire sauce
taro crisps, to serve
Toss the kangaroo, capers, chives, parsley, pepperberry and shallots together.
In another bowl, combine the mustard, labne and worcestershire sauce.
Serve the kangaroo with a side of the labne mixture and taro crisps.
Ribeye with Horseradish Cream
Recipe By Michael Weldon
Ingredients
1 ribeye steak, out of the fridge for at least an hour before cooking
sea salt
Squeaky Gate extra virgin oil
Horseradish Cream
300 ml cream, whipped
2 tbsp prepared horseradish
1 tbsp hot English mustard
½ lemon, zest
pinch of sea salt
Heat a BBQ or griddle pan until it smokes.
Season the steak with salt and a drizzle of olive oil.
Place onto the BBQ or pan. Cook turning every few minutes until the meat is cooked to your liking.
In a bowl mix together the whipped cream, horseradish, mustard, lemon zest and a pinch of salt.
Once the steak is cooked, rest for 5 minutes.
Carve the steak and serve with the horseradish cream. Finish with a sprinkle of salt.
Steamed Hervey Bay Scallops With XO & Vermicelli Noodles
Recipe By Louis Tikaram
Ingredients
12 half shell Hervey Bay scallops
1 cup fresh coriander leaves
200 g dried vermicelli noodle
10 g oyster sauce
XO Sauce
250 g Coles large red chilies halved & deseeded
40 g peeled ginger
60 g peeled garlic
100 g dried scallop (conpoy)
50 g dried shrimp
250 ml Shaoxing cooking wine
300 ml oil
15 g black beans
50 g diced smoked speck
Soak the conpoy and dried shrimp separately in shaoxing for 24 hours.
Steam the scallops in a small bowl for 15 minutes.
Let the scallops cool before shredding them into fine strands and set aside. Pound the shrimp in a mortar and pestle till they are broken down slightly.
De-seed the red chilies and rough chop along with the garlic & ginger.
Dice the smoked speck to a similar size of the vegetables.
Gently heat the oil in a heavy based pot over a low heat then add all ingredients together.
Cook for 1 hour on a low simmer stirring occasionally, the XO should be a beautiful deep red color and very aromatic.
To Serve:
Soak the dried vermicelli noodles for 30 minutes in cold water.
Drain well and add 400 g of your finished XO sauce along with the oyster sauce and mix well.
Lay the scallops out on a small tray and top with the XO noodle mix.
Steam for 4 - 5 minutes till the noodles are soft and the scallop is just cooked and serve immediately onto a serving plate.
Scatter with coriander leaves.
Beetroot & Chickpea Salad With Aquafaba Dressing
Recipe By Courtney Roulston
Ingredients
1 whole bunch sized beetroot, with leaves attached (approx 4 large beetroot)
sea salt, to taste
½ cup (125 ml) Squeaky Gate extra virgin olive oil
1 clove garlic, peeled, crushed
400 g Coles can chickpeas, drained, aquafaba (chickpea liquid) reserved aside
1 tsp ground cumin
1 tsp dijon mustard
2 tbsp Squeaky Gate white balsamic vinegar
1 tbsp Coles Finest maple syrup
2 tbsp pepita seeds, toasted & crushed
¼ cup mint, leaves picked
1 tbsp dill sprigs
Preheat the oven to 180 degrees (C).
Cut the beetroot from the stems and wash the bulbs, leaves and stems in a bowl of cold water. Drain and place the beetroot bulbs into 4 pieces of foil around 25 cm x 25 cm (length x width).
Drizzle each beetroot with a little oil and season with sea salt. Wrap them up in the foil and place onto a lined tray and bake for 45 minutes, or until tender.
Allow the beetroots to sit at room temperature in the foil for 10 minutes before carefully slipping off the skins and chop them into rough large chunks. Set aside.
Place the chickpeas onto a small tray and drizzle with 1 tablespoon of oil, a pinch of salt and the ground cumin. Mix well so the chickpeas are coated then place into the oven and bake for 15 minutes, or until the chickpeas are fragrant and crisp.
Place the chickpea liquid into the jug of a stick blender. Add in the dijon mustard, vinegar, maple syrup and sea salt. Blitz until the mixture emulsifies, then slowly drizzle in ⅓ cup (80 ml) of the oil until the mixture becomes thick and pale.
Cut the beetroot stems into 3 cm lengths and the leaves in half. Heat 1 tablespoon of oil in a frying pan over a medium heat. Add the garlic, beetroot stems and leaves and cook for 2 minutes, or until fragrant and tender. Place the cooked leaves onto the base of a serving plate.
Arrange the chopped beetroot and roasted chickpeas onto the plate. Drizzle with some of the chickpea dressing and scatter with pepita seeds, mint and dill before serving.
Sriracha Roasted Carrots with Carrot Top & Cashew Pesto
Recipe By Courtney Roulston
Ingredients
2 bunches Dutch carrots with tops on (can be orange or a mixture of coloured ones)
1/3 cup (80 ml) Squeaky Gate extra virgin olive oil
2 tbsp siracha chilli sauce
1 tbsp Australian honey
sea salt to taste
2 cups Jalna Greek yoghurt
¼ bunch coriander, plus a few extra sprigs to garnish
¼ bunch basil
1 small clove garlic, peeled
juice and zest of 1 small lemon
1/3 cup raw cashews, toasted, plus 2 tbsp toasted - to garnish
25 g parmesan cheese, cut into cubes
Pre heat the oven to 180 degrees (C). Wash the carrots thoroughly in a bowl of cold water. Drain and trim the green tops off and set aside. Place the carrots onto a lined oven tray and toss with 30 mls of the oil, siracha sauce and a pinch of sea salt. Roast the carrots for 35 - 40 minutes, or until tender and slightly wrinkled. Remove from the oven and drizzle with honey while they are still warm. Set aside.
Meanwhile, drain the carrot tops and place 2 big cups of them into the jug of a stick blender. Add in the coriander, basil, garlic, lemon zest, lemon juice, cashews, parmesan cheese, remaining oil and a pinch of sea salt. Blitz until bright green and smooth, adding a little extra oil if the mixture needs loosening.
Spread the yoghurt onto the base of a serving platter.
Top the yoghurt with roasted carrots and dollop over a few tablespoons of the carrot top salsa. Scatter over some extra toasted cashews, carrots top sprigs and coriander before serving.
To Make the Dressing
Over the fire, roast the unpeeled shallots over a very low heat until soft and smokey, then remove from heat. Add the dried chilli peppers on to the grill for a few minutes until they are crisp and bright red, then take off the grill and allow to cool.
Pound the chilli peppers with the sugar in a mortar and pestle until almost a powder. Add the peeled cooked shallots and pound until combined into a uniform paste. Add the lime juice and fish sauce, mix well with a spoon.
*Check the seasoning: it should taste smoky, sweet, hot and sour with a good caramel flavor, this dressing can last in the fridge for 1 week though best used when fresh.
To Make the Salad:
Peel and julienne the papaya, discard the outer green leaves of the lemongrass and finely slice along with the lime leaves and chilies. This can all be prepared in advance, however it is necessary to cover with a wet paper towel along with the picked herbs to avoid them drying out.
Remove any skin, bloodline or bones from the tuna steak then oil it slightly and season with sea salt. Grill the tuna for 2 minute on both sides to medium rear over fire.
While the tuna is resting combine all the prepared salad ingredients in a large mixing bowl and generously dress.
Slice the tuna into desired thickness and arrange on a serving plate. Top with the well-tossed salad and drizzle some extra dressing if required. East straight away.
Hoisin & Ginger Pulled Pork Bao Buns
Recipe By Courtney Roulston
Ingredients
2.5 kg boneless pork shoulder
1 big tbsp fresh ginger, grated
1 tsp Chinese 5 spice powder
4 cloves garlic, peeled
2/3 cup Mr Chen’s hoisin sauce
1 cup ginger beer
8 Mr Chen’s bao buns
1 cup white savvoy cabbage, finely shaved
1 cup carrot, peeled, sliced into thin strips with a toothed vegetable peeler
1 small Lebanese cucumber, thinly sliced
½ cup coriander, sprigs picked
1 tbsp rice wine vinegar
1 tsp maple syrup
1 tbsp kewpie mayonnaise
sriracha chilli sauce, to serve (optional)
Pre-heat the oven to 160 degrees (C).
Place the pork into a small high-sided lined roasting tray so it fits in snug. Rub the pork with ginger, 5 spice powder and a pinch of salt and black pepper. Add in the garlic cloves, hoisin sauce and ginger beer.
Cover the tray with baking paper and foil so it is sealed well. Place into the oven and cook for 3.5 hours, or until the pork is falling apart when pressed with tongs. Turn the oven up to 190 degrees (C) and cook the pork for 20 minutes uncovered to brown the outside.
Allow the pork to rest before shredding the meat with two forks.
Place the bao buns into a steamer and cook for 10 minutes, or until light, fluffy and warmed through.
Meanwhile, place the cabbage, carrot and cucumber into a bowl and toss with the vinegar, maple, mayonnaise and a pinch of salt and pepper.
Arrange the bao buns onto a serving platter and add in a handful of the slaw mixture and some of the pulled pork. Squeeze in a little siracha sauce and top with coriander springs before serving.
North Indian Chicken Curry
Recipe By Louis Tikaram
Ingredients
Marinate the chicken in turmeric, garam masala, chili powder and salt. This can even be done a few hours before or overnight.
Pound the onion, ginger and crushed garlic in a mortar and pestle till it becomes a paste.
Heat oil in a large pan and fry the pounded mixture on low heat for 2 - 3 minutes.
Turn up the heat to high and add the chicken, turning to coat and toasting the spices at the same time for 5 minutes.
Turn the heat down and stir in yoghurt and tomato; simmer for 5 minutes while stirring.
Add the lid and continue to cook on low for 15 minutes, stirring occasionally.
To serve, stir in the coriander leaves and plate up.
Honey Yoghurt Flan
In a saucepan cook the sugar and honey with ¼ cup of water into a golden caramel.
Pour the caramel into a flan dish making sure it covers the entire base of the dish. Leave to cool down and set slightly.
In a bowl whisk together the flan ingredients until smooth. Pour into the flan dish.
Place the flan into a deep oven dish with a tea towel and a layer of boiling water in the base. Slide into the oven on 180 degrees (C) and cook for 20 minutes or until set.
Allow to cool for 5 minutes once it comes out of the oven. Place a plate over the top of the flan dish and flip over to turn out. Be careful not to break it when turning out.
Eat straight away.
Dan Dan Noodles
Recipe By Louis Tikaram
Ingredients
For The Dish
180 g portion of udon noodles
180 g diced pork neck
150 g dan dan paste*
15 g chili oil*
15 g black vinegar
50 g julienne Lebanese cucumber
30 g ginger shallot relish*
diced spring onion
coriander leaves, picked
Dan Dan Paste
50 g dried long red chili
8 g dried small red chili
5 g Sichuan peppercorn (ground)
250 g eshallots sliced
150 g minced garlic
500 ml cup oil
175 g oyster sauce
75 ml fish sauce
225 g soy bean paste
25 g caster sugar
Ginger & Scallion Relish
350 g ginger
150 g shallots
250 g oil
pinch of salt
Rinse the dried chilies then dry roast in oven at 120 degrees for 15 min.
In a large wok or pot, sauté the eshallots in a cup of the oil until brown, but not quite caramelised.
Add the garlic and the rest of the oil then cook on low until garlic is completely cooked through.
Add Sichuan pepper and cook for another 5 minutes then turn off and let sit.
Pound the chilies to a flakey powder in a mortar & pestle (not too fine). Add to the pot along with the oyster sauce, yellow bean, fish sauce and sugar, then stir well and cool.
Strain off some of the chilli oil to drizzle over the top of the finished noodles.
Mix the ginger & shallots together in a metal bowl, heat the oil to 250 degrees (C) and pour over the mix. Once cooled, add salt and stir to combine.
To Complete the Dish
Bring a medium pot of water to the boil for the noodles.
Heat a hot wok with a 2 tablespoons of oil and stir fry the diced pork neck till fully cooked.
Add 2 heaped tablespoons of Dan Dan paste to the pork and a tablespoon of water and give it a good stir on high heat then turn off.
Cook the noodles as per directions on the packet, then strain and add to a large serving bowl. Spoon your finished pork sauce over the noodles.
Add a splash of black vinegar and chilli oil over the pork. Garnish with some spring onions and coriander leaves.
Oven Baked Fish N Chips
Recipe By Michael Weldon
Ingredients
1 kg Coles red royal potatoes, cut into chunky chips
sea salt
4 pieces of Coles barramundi
1 lemon cut into slices
Salsa Verde
½ bunch parsley
1 bunch chives
1 bunch dill
3 tbsp Coles baby capers
2 anchovies
½ cup Squeaky Gate extra virgin olive oil
1 lemon
sea salt
black pepper
Add the potatoes to a large pot of salted water, place on a high heat and bring up to a boil then cook the potatoes until just cooked. Strain and allow the potatoes to cool. This can be done ahead of time.
Preheat an oven to 200 degrees (C). Add the potatoes to a large oven tray, dress in olive oil and sea salt. Place into the oven and cook for 30 minutes.
Add the fish skin side up. Quickly brush the skin with some olive oil and season with salt. Also scatter the lemon sliced throughout the oven tray. Bake for 10 minutes until the fish is cooked.
Blend the salsa verde ingredients until smooth. Taste and adjust seasoning if needed.
Once the fish is cooked, remove from the oven and spoon over the salsa verde. Serve in the tray.
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