King Prawn Pad Thai

King Prawn Pad Thai

Recipe By Louis Tikaram

Ingredients

• 2 tbsp palm sugar

• 3 tbsp water

• 4 tbsp tamarind pulp 

• 3 tbsp fish sauce

• 4 tbsp oil

• 150 g dry rice noodles (soak in water for 1 hour or overnight in the refrigerator)  

• 2 free range eggs

• 8 medium sized peeled Coles deli king prawns (tail on) 

• 2 tbsp dried shrimp

• 3 cloves garlic, chopped

• ¼ cup sliced onion

• 100 g Coles firm tofu, cut into small pieces

• 3 tbsp chopped pickled radish

• l ½ cup garlic chives, cut into 3 cm lengths

Garnish

• 1 cup bean sprouts

• ¼ cup roasted peanuts, roughly chopped

• 1 lime

• 1 tsp dried chili powder/flakes

Method

• Add palm sugar to a small pot and melt over medium heat then add water, fish sauce and tamarind pulp. Bring sauce to a simmer, then turn off heat, stir well and set aside.

• Drain the noodles then heat a wok or a large nonstick frypan over medium heat and add just enough oil to coat the bottom. Gently cook off the prawns for 1 minute, remove them from the pan and reserve for later.

• In the same wok over medium heat, add the rest of the oil and cook off the eggs, quickly stir and toss so it breaks up and does not stick, as soon as the egg is cooked add garlic, shallots, radish and dried shrimp. Cook for 1 minute until the garlic starts to turn golden.

• Turn the heat up high then add noodles and stir fry for a further minute, tossing and stirring to coat the noodles, then add your pad Thai sauce.

• Keep tossing until all the sauce is absorbed around 2 minutes more.

• Once the noodles are soft, toss the cooked king prawns and garlic chives through the pad Thai still combined.

• Serve immediately onto a plate and garnish with lime wedge, peanuts on bean sprouts chilli chilli.

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Olive Oil, Tomato and Anchovy Dip

Olive Oil, Tomato and Anchovy Dip

Recipe By Michael Weldon

Ingredients

• ½ cup Squeaky Gate extra virgin olive oil

• 1 brown onion, diced

• 2 garlic cloves, sliced

• 2 tomatoes, diced

• 6 - 8 anchovy fillets

• ¼ bunch parsley

• sea salt

• 1 loaf of sourdough, grilled

Method

• In a medium saucepan over a medium heat, fry the onions gently in olive oil, making sure not to add colour. Once the onion is soft add in the garlic and anchovies, cool into the garlic is soft and the anchovy has melted into the oil.

• Add in the tomatoes and chilli and remove the mixture from the heat, stir through and allow the hot oil to soften the tomato.

• Serve the dip at room temperature with grilled bread on the side.

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Teriyaki Eye Fillet With Bok Choy

Teriyaki Eye Fillet With Bok Choy

Recipe By Michael Weldon

Ingredients

• 300 g Coles steak

• 4 pieces bok choi

Teriyaki Glaze

• ½ cup soy sauce

• ¼ cup brown sugar

• 1 ½ tsp fresh ginger, minced

• 1 tsp fresh garlic, minced

• 1 tbsp honey 

• 3 tbsp mirin 

Method

• For the teriyaki glaze, combine all ingredients in a small saucepan, bring to a boil, reduce heat and simmer for about 4 minutes. Remove from heat and let cool.

• Set up a steaming pot ready for your bok choy.

• Heat a heavy-bottomed frying pan over high heat. Add the steaks and sear one side until browned (around 3 minutes). Flip the steaks over and sear the other side.

• If you have oil pooling in your pan, drain the excess oil. Pour the teriyaki glaze into the pan with the beef, and let it boil.

• Flip the steaks over repeatedly until the teriyaki sauce is very viscous and coats each steak in a thick shiny glaze. Transfer the steak to a cutting board and let them rest for a few minutes.

• Steam the bok choy for a few minutes till tender. Slice your beef teriyaki with a sharp knife, Drizzle the remaining teriyaki sauce onto the sliced steaks and bok choy. Serve with steamed jasmine rice.

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Passionfruit Yoghurt Eton Mess with Passionfruit Caramel

Passionfruit Yoghurt Eton Mess with Passionfruit Caramel

Recipe By Michael Weldon

Ingredients

Passionfruit Caramel

• 1 cup caster sugar

• ¼ cup butter

• ¼ cup passionfruit juice

Yoghurt

• 1 cup sweet and creamy yoghurt

• 1/3 cup passion fruit pulp

To Plate

• 4 meringue nests

• 1 mango, diced

• ½ cup toasted shaved almonds

• 2 passionfruit

Method

• In a saucepan, cook the sugar over a medium heat until it caramelizes. Add in the butter and remove from the heat. Add in the passionfruit juice and stir until combined. Allow to cool.

• In a bowl mix together the passion fruit and yoghurt until it ripples.

• To plate, crush the meringues then top with passionfruit yoghurt. Top with mango and fresh passionfruit. Then finish with passionfruit caramel and toasted almonds.

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Vanilla Gelato With Pineapple Granita

Vanilla Gelato With Pineapple Granita

Recipe By Louis Tikaram

Ingredients

For each dessert:

• 1 scoop vanilla ice cream

• 1 tbsp diced pineapple

• 1 tbsp nata de coco

• 2 tbsp coconut tapioca (recipe below)

• 3 kitchen spoons pineapple granita

• lime zest  

Pineapple Granita

• 1 l pineapple pure

• 1 l pineapple juice

• 250 ml sugar syrup

• 100 g lime juice & zest

Coconut Tapioca

• 150 g small tapioca pearls

• 500 g simple syrup

• 500 g coconut cream

Method

To Make the Pineapple Granita

• In a large pot over low heat, gently warm all ingredients together. Pour into strong plastic or metal containers and freeze overnight.

To Make the Coconut Tapioca

• Mix sugar syrup with coconut cream and set aside.

• In a large pot boil 4 liters of water, rain in the tapioca pearls and continue to stir until completely translucent (around 10 minutes).

• Pour tapioca & water into a large container of ice and whisk to quickly cool down the tapioca.

• Once the tapioca is cooled and the ice should have melted simply strain the tapioca out and mix with some of the sweet coconut mixture just till it is a custard consistency.  

To Assemble Dessert

• In a small bowl or glass add one scoop of vanilla ice cream.

• Top with a spoon of diced pineapple, nata de coco and 2 tablespoons of the coconut tapioca mix.

• Take the frozen granita mix out of the freezer and scrape with a fork to form a snow-like consistency once you have a large amount up the dessert with a huge mound and zest over some lime. Serve immediately.

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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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Roast Beetroot, Goats Curd & Pecan Salad

Roast Beetroot, Goats Curd & Pecan Salad

Recipe By Louis Tikaram

Ingredients

• 2 medium beetroots

• 100 g baby spinach

• 150 g goats curd, crumbled

• ¼ cup pecans, lightly toasted

• 5 tbsp Squeaky Gate extra virgin olive oil

• ½ tsp dijon mustard

• 2 tbsp Squeaky Gate balsamic vinegar

• ½ tsp sea salt

Method

• Preheat the oven to 180 degrees (C).

• Rinse the beetroot in cold water then wrap in foil. Place on a baking tray and roast for 1 hour or until you can poke a knife into it and the beetroot is tender. Once cooked, take out of the oven and cool for 15 minutes.

• Wearing gloves, peel and discard skin from beetroot then cut beetroot into 2 cm pieces.

• Combine spinach, pecans and beetroot in a bowl, and toss well until combined.

• Place balsamic vinegar, oil and mustard in a mixing bowl and whisk till emulsified then season with sea salt.

• Add this to the beetroot mixture along with the goat's curd and gently toss until just combined (be careful not to mash the curd too much).

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Za'atar Eggs with Yoghurt & Chilli Butter

Za'atar Eggs with Yoghurt & Chilli Butter

Recipe By Courtney Roulston

Ingredients

• 3 large free range eggs

• 1 cup Jalna Greek yogurt

• sea salt and pepper to taste

• 2 tbsp extra virgin olive oil

• 40 g butter

• 1 clove garlic, minced

• 1 tsp dried chilli flakes

• ½ tsp sweet paprika

• 1 tbsp fresh flat leaf parsley, roughly chopped

• 1 tbsp fresh dill, picked

• 6 slices Turkish bread, toasted to serve

Za`atar

• 1 tbsp white sesame seeds

• 2 tsp whole cumin seeds

• 2 tsp ground sumac

• 1 tsp dried thyme

Method

• To make the za`atar, toast the sesame seeds in a small frying pan over a medium heat until golden. Place them into a bowl then toast the cumin seeds for 45 seconds in the same pan, or until fragrant.

• Crush the cumin seeds in a mortar and pestle then mix into the sesame seeds along with the sumac, thyme, salt and pepper. Set aside.

• Bring a pot of salted water up to a simmer and cook the eggs for 6.5 minutes, then plunge into a bowl of iced water to stop them cooking. Peel and set aside.

• Heat oil and butter in a pan over a low-medium heat. Add in the garlic, chilli flakes and paprika and cook until the butter is infused and bright orange in colour.

• To serve, spread the yoghurt onto the base of a serving plate. Add the eggs onto the yoghurt and carefully cut in half horizontally (do this over the yoghurt so any runny yolks add to the sauce). Spoon the chilli butter mixture over the yoghurt and then scatter with za`atar, parsley and dill. Serve with toasted Turkish bread.

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Grilled Harvey Bay Scallops With Soy, Ginger & Shallot

Grilled Harvey Bay Scallops With Soy, Ginger & Shallot

Recipe By Louis Tikaram

Ingredients

• 2 tbsp Squeaky Gate extra virgin olive oil

• 6 half shell Hervey Bay scallops, in shell

• 4 green shallots, finely sliced

• 1 knob ginger, finely sliced

• ½ bunch of picked coriander leaves

Soy Dressing

• 10 ml rice wine vinegar

• 150 g Coles Asia light soy sauce

• 20 g sugar

• 100 ml water

Method

• In a small saucepan, heat the soy dressing ingredients till just warm and set aside. 

• Gently oil the scallops inside the half shell and set aside ready to cook, heat the soy dressing ready to dress the scallops.

• Heat a barbecue to a medium consistent heat or you can use a grill pan as the shell acts as the heating element for the delicate scallop meat inside.

• Grill just for around 1 - 2 minutes till the oil starts to splatter and spit from the heat and the scallop starts to turn opaque, quickly take the scallop off the grill. Flip the scallop to continue to cook on the other side and arrange on a serving plate.

• Scatter the green shallots, ginger and coriander over the scallops and then dress generously with some of the warm soy dressing and serve immediately.

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Cherry Fennel & Almond Slaw

Recipe By Courtney Roulston

Ingredients

• 1/3 cup flaked almonds

• 2 cups Coles cherries, halved, pitted

• ¼ cup (60 ml) extra virgin olive oil

• 1 tsp ground sumac

• sea salt and black pepper to taste

• 2 baby fennel bulbs (or 1 large), finely sliced on a mandolin, fronds reserved

• ½ bunch flat leaf parsley, chopped

Dressing

• zest and juice of 1 lemon

• 2 tsp wholegrain mustard

• 1 tbsp maple syrup

Method

• Heat a medium sized frypan over a low - medium heat. Add in the almonds and toast for 2 - 3 minutes, or until golden. Remove the almonds from the pan and set aside to cool.

• Place the pan back onto the heat and add in 20 ml of the oil, cherries, sumac and a few grinds of black pepper. Cook on a very gentle heat for 3 minutes, just to soften slightly. Take off the heat and allow cherries to cool.

• Mix the remaining extra virgin olive oil with the dressing ingredients and season.

  Place the sliced fennel into a mixing bowl with the parley then toss with the dressing.

• Place the fennel mixture onto a serving plate and top with the cherries. Scatter with almonds and reserved fennel fronds before serving.

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Envy Apple, Pea & Potato Salad

Envy Apple, Pea & Potato Salad

Recipe By Michael Weldon

Ingredients

• 500 g diced potatoes, boiled until just soft

• 1 red onion, diced blanched for 30 seconds in the potato cooking water

• 2 envy apples, diced

• 2 celery stalks, diced

• 150 g frozen peas, warmed in boiling water to defrost

• ½ bunch chives, sliced

Dressing

• ½ cup yoghurt

• ½ mayo

• 2 tbsp apple cider vinegar

• ¼ cup danish feta crumbled

• black pepper

Method

• Boil the potatoes until tender then strain and allow to steam in the colander for a few minutes.

• In a bowl mix together the dressing ingredients until combined.

• In a large salad bowl combine the salad ingredients, saving a couple of chives for garnishing. Add the dressing to the salad ingredients, add the potatoes to the mix while still slightly warm. Toss everything together to combined.

• Serve the salad warm or cold topped with sliced chives.

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Asparagus Pesto

Asparagus Pesto

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 2 bunches of asparagus, woody ends

• snapped off

• 100 g parmesan cheese, grated

• 2 large handfuls of spinach leaves

• 1 large handful of mixed soft herbs (such as basil, parsley, chervil)

• 4 garlic cloves

• 80 g pine nuts (or substitute with pepitas or sunflower seeds), toasted

• zest of 1 lemon

• ¾ cup olive oil

• ¼ tsp salt, to taste

• ¼ tsp pepper, to taste

Method

• Prepare all of the ingredients based on the instructions in the ingredients list.

• Fill the saucepan with water and bring to the boil. Blanch the asparagus for 1 minute, then drain and set aside to cool.

• Roughly chop the asparagus and place in the bowl of the food processor.

• Add the parmesan, spinach and herbs, then process until finely chopped.

• Add the garlic to the food processor along with the toasted pine nuts and lemon zest.

• Process until you have a rough paste.

• With the motor running, slowly add the olive oil.

• Season to taste with the salt and pepper.

• Scrape the pesto into the serving bowl and serve.

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BBQ Squid With Spicy Cucumber & Coriander

BBQ Squid With Spicy Cucumber & Coriander

Recipe By Courtney Roulston

Ingredients

• 700 g fresh Coles deli Australian squid with tentacles, cleaned, scored and cut into quarters

• 2 tbsp Squeaky Gate extra virgin olive oil

• sea salt and pepper to taste

• 2 Lebanese cucumbers, finely sliced into rounds with a mandolin

• 8 red radishes, sliced into thin rounds with a mandolin

• 1 eschalot, sliced into thin rings

• ½ cup coriander sprigs, stems & roots reserved for dressing

Dressing

• 2 long red chillies, seeded, roughly chopped

• ½ small clove garlic

• 2 tbsp fish sauce

• 1.5 tbsp Coles Australian honey

• 4 tbsp lime juice

Method

• To make the dressing, place the chillies, garlic and coriander stems into a mortar and pestle and pound into a rough paste. Add in the fish sauce, honey and lime juice then mix until combined. Taste for balance then set aside.

• Heat a BBQ grill on high. Toss the squid with oil and season with sea salt and pepper. Grill the squid for 1 - 2 minutes on each side, or until just cooked. Remove from the grill and slice into smaller strips. Allow to cool slightly for a few minutes.

• In a bowl toss the cucumber, radish, shallot, squid and a few tablespoons of dressing.

• Place the salad into a serving dish and garnish with coriander sprigs.

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Roasted Brussel Sprouts With Sweet & Sour Balsamic Sauce

Roasted Brussel Sprouts With Sweet & Sour Balsamic Sauce

Recipe By Michael Weldon

Ingredients

• 1 kg brussels sprouts, halved lengthways

• Squeaky Gate extra virgin olive oil

• sea salt

Balsamic Dressing

• 1 shallot, sliced thinly

• 2 garlic cloves, sliced thinly

• 1 chilli, sliced thinly

• ½ cup Squeaky Gate classic balsamic vinegar

• 2 tbsp brown sugar

• ½ jar baby capers

• Squeaky Gate extra virgin olive oil

Method

• Preheat an oven to 200 degrees (C).

• In a large roasting tray, dress the brussels sprouts in olive oil and sea salt. Roast until golden brown and tender.

• In a saucepan, fry the shallot, garlic and chilli in oil until softened. Add in the balsamic vinegar, sugar and a splash of water. Bring to the boil then reduce to a simmer until the dressing thickens into a syrup. Turn off the heat and add the baby capers.

• Once the sprouts are cooked spread over a sharing platter then dress in the dressing.

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White Balsamic Vinaigrette with Simple Green Salad

White Balsamic Vinaigrette with Simple Green Salad

Recipe By Courtney Roulston

Ingredients

• 3 baby gem lettuce,

• ½ large avocado, sliced

• 3 red radish, sliced

• ¼ cup parmesan cheese, grated fresh from a block

• 2 tbsp chives, finely chopped

Dressing

• ⅓ cup Squeaky Gate white balsamic dressing

• ½ cup Squeaky Gate extra virgin olive oil

• 2 tsp dijon mustard

• 2 tsp maple syrup

• sea salt and cracked black pepper, to taste

Method

• To make the dressing, place the white balsamic, dijon, maple, extra virgin olive oil and sea salt into a bowl and whisk until well combined.

• Break the outer leaves from the lettuce and slice the small cores in half. Place all the lettuce into a bowl and drizzle with 2 tablespoons of the dressing. Gently toss to coat.

• Place the dressed lettuce onto a serving plate. Slice the avocado into chunks and place onto the salad. Add the radish. Grate the parmesan cheese over the top and finish with cracked black pepper and chives before serving.

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Tom Yum of King Prawns

Tom Yum of King Prawns

Recipe By Louis Tikaram

Ingredients

• 4 cups Coles real vegetable stock

• 4 tbsp tom yum paste

• 2 stalks Coles lemongrass, lightly pounded and sliced diagonally

• 3 lime leaves

• 1 knob of galangal, peeled and sliced

• 3 tbsp fish sauce

• 10 medium peeled Coles deli king prawn, tail on

• 3 tbsp lime juice

• ½ cup Coles enoki mushrooms

• ½ cup picked coriander

Method

• Bring stock to a boil and add tom yum paste, stirring constantly until dissolved.

• While stock is still boiling, add lemongrass, galangal, fresh chilli and lime leaves. Turn to a simmer and season with fish sauce.

• Add prawns and continue to simmer for 2 or 3 minutes until just cooked, then add the lime juice and mushrooms, serve immediately and garnished with coriander.

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Montague Tree Plum & Ricotta Salad

Montague Tree Plum & Ricotta Salad

Recipe By Michael Weldon

Ingredients

Salad

• 4 plums, sliced into rounds

• 1 head of fennel, shaved

• 1/4 cup lightly toasted pine nuts

• 1 cup rocket

Dressing

• 1/2 cup extra virgin olive oil

• 1/4 cup red wine vinegar

• 1 tbsp Dijon mustard

• salt

• black pepper

Garnish

• 1 cup ricotta

• 50 g parmesan, crumbled

Method

• Cut plums into rounds.

• In a jar combine the dressing ingredients. Shake to combine.

• In a large bowl mix the salad ingredients. Then pour over the dressing to coat the ingredients.

• Spread the ricotta on the base of a serving dish. Top with the salad and garnish with the parmesan.

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Ginger & Prawn Dumplings With Bun Cha

Ginger & Prawn Dumplings With Bun Cha

Recipe By Michael Weldon

Ingredients

• 1 pack Mr Chen’s prawn and ginger dumplings

Nhoc Cham 

• 3 tbsp fish sauce

• 3 tbsp caster sugar

• 2 tbsp white vinegar

• 2 tbsp lime juice

• 1 birdseye chilli, diced fine

• 2 garlic cloves, grated

• splash of water

Salad

• 200 g vermicelli noodles, hydrated and chilled in ice water

• 1 carrot, julienned 

• 1 baby cos lettuce, sliced thinly

• 1 bunch coriander

• 50 g bean shoots

Method

• Add a dash of oil into the pan and cook the dumplings according to the instruction on the packet or until they are nice and golden. Set aside.

• In a bowl mix together the nhoc cham ingredients into a smooth sauce.

• To build the bun cha bowls, start with a pile of vermicelli on the bottom. Top with a pile of carrot, lettuce, coriander, and bean shoots. Add the dumplings on top. Dress with the nhoc cham and serve a little extra on the side.

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Strawberry Tiramisu

Strawberry Tiramisu

Recipe By Courtney Roulston

Ingredients

• 400 g fresh strawberries

• 1/3 cup strawberry jam

• 1 tbsp lemon juice + 3 tbsp water

• 2/3 cup thickened cream

• 1 cup mascarpone cheese

• 1/3 cup icing sugar, plus extra to serve

• 1 tsp vanilla bean paste

• 18 saviourdi biscuits

Method

• In a small bowl whisk together the jam, lemon juice and water. Strain the mixture through a fine sieve into a flat-sided bowl then set aside.

• In a medium bowl combine the cream, marscapone cheese, sugar and vanilla. Beat with an electric mixer for 2 minutes, or until smooth and thickened.

• Dip the biscuits into the jam mixture then line them into a large serving dish. Alternatively, you can make individual portions in glasses or small bowls. Spread ½ of the cream mixture onto the biscuits in an even layer. Slice 150 g of the strawberries and scatter them onto the cream. Repeat the layering with remaining biscuits, jam mixture and cream until all used.

• Top the tiramisu with remaining strawberries. Cover and refrigerate for 8 hours, or overnight. Dust over a little extra icing sugar before serving.

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Poor Man's Potatoes

Poor Man's Potatoes

Recipe By Michael Weldon

Ingredients

• 6 potatoes, peeled and sliced into rounds

• sea salt

• ¼ cup garlic-infused Squeaky Gate extra virgin olive oil

• 1 red onion, sliced

• 1 red pepper, sliced

• 1 green pepper, sliced

• 1 yellow pepper, sliced

• 1 tbsp Squeaky Gate apple cider vinegar

• ½ jar Coles baby capers

• sprinkle Coles smoked paprika, to garnish (optional)

• ¼ bunch parsley, leaves picked, to garnish

Method

• Cook the potatoes in salted water until just cooked. Drain and set aside.

• In a large frypan on medium - high heat, add the garlic-infused olive oil. Add the potatoes and cook to a light golden colour. Add in the onion and capsicum, fry off until they begin to soften. Turn off the heat, add in the capers, apple cider vinegar and half the parsley, turn through the potatoes.

• Serve in a large platter garnished with extra parsley and a dusting of smoked paprika.

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