Recipes
SALMON RICE BOWL
This is a take on the popular Poke Bowl - an easy, quick, nutritious and refreshing summer meal.
Recipe
This is a take on the popular Poke Bowl. It’s a dish originating from Hawaii where the local fisherman toss sliced raw fish in a quick Japanese-style marinade, then serve with an array of condiments as a snack.
In this bowl, the fish is tossed in a marinade, then seared to get a lovely golden caramelised crust with tender, moist flesh inside. The brown rice has nutty notes and is tossed with a sushi rice dressing. Each vegetable provides colour, texture, freshness and flavour contrasts. Create your own rainbow of vegetables in a bowl. All the components can be prepared ahead. It’s an easy, quick, nutritious and refreshing summer meal.
Serves 4.
Place the rice and 750ml of water in a medium saucepan over a high heat and bring to the boil. Cover with a tight-fitting lid, reduce the heat to low-medium and cook for 20-25 minutes, or until the rice is tender and the water is all absorbed. Remove from heat and set aside covered for 10 minutes.
Meanwhile, combine all the dressing ingredients in a medium bowl. Place salmon in a shallow bowl and pour over 11/2 tablespoons of the dressing, turning the fish to coat all sides. Cover and place in the fridge for 20 minutes.
To prepare the rice, stir the rice vinegar, sugar and salt in a small bowl to dissolve. Spread rice over a flat non-metallic tray and pour the vinegar mixture over the rice. Using a spatula, mix the rice and spread it out again. Repeat stirring and spreading the rice to cool it quickly to room temperature. If not using straightaway, transfer the rice to a sealed container and refrigerate until needed.
Heat the oil in a small heavy-based frying pan over a medium heat. Add salmon to the frying pan and cook for 2 minutes on each side until golden on the outside and still moist, tender and just cooked inside. (the flesh should be bright orange in colour)
To serve, divide the rice between four serving bowls. Divide and arrange the avocado and vegetables among the bowls. Break the salmon into bite-sized pieces and place on top. Drizzle over the remaining dressing. Scatter with coriander, spring onion, shredded nori and sesame seeds. Serve immediately.
Ingredients
2 cups brown rice
1/4 cup rice vinegar (found in the Asian aisle of the supermarket)
1 teaspoon caster sugar
¼ teaspoon sea salt
4 x 100g fresh salmon or ocean trout fillets
1 avocado, quartered, pit removed
4 small radishes, finely sliced
100g (2 small) carrots, sliced into thin strips, using a vegetable peeler
100g snow peas, blanched in boiling water for 1 minute, refreshed in cold water
1 spring onion, finely sliced on a diagonal
¼ cup coriander leaves
¼ cup shredded nori sheet, garnish (optional)
1 tablespoon toasted sesame seeds, garnish
Dressing:
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
Share recipe
RUSTIC NECTARINE TART
Here’s a free-form tart that is perfectly-imperfect. It has that rustic appeal.
Recipe
Here’s a free-form tart that is perfectly imperfect. It has that rustic appeal. Use summer’s best stone fruit offerings – the nectarines can be replaced with plums, apricots or peaches. Mixing ground almonds with some fruit helps absorb some excess juices and forms a creamy layer between the lemony crust and the fruit on top. It’s delicious eaten warm or at room temperature.
Serves 8 - 10
To make the pastry, place the flour, sugar, lemon rind and butter in the bowl of a food processor. Blend until mixture resembles coarse breadcrumbs. Add the yolk and lemon juice and pulse until the mixture just comes together (it’s a crumbly mixture, to test, press between fingers and it should form a dough). Turn the dough out onto a clean work surface and push it together to form a 2cm thick disc. Place in a container in the fridge to rest for an hour.
Set aside 200g nectarines. Stir the zest and sugar in a medium sized bowl until the sugar is dissolved. Cut the remaining nectarines each in half and add to the bowl, tossing to coat in the mixture. Leave for 10 minutes.
Preheat oven to 190°C (170°C fan-forced).
Place the ground almonds, cinnamon, rosemary and reserved 200g of nectarines in the food processor and blend until smooth.
Roll out the pastry on a sheet of baking paper to form a 32cm round. Transfer the paper with pastry onto a baking tray. Spread the almond-fruit mixture over the centre of the pastry, leaving a 5cm border around the edge. Spread the nectarine pieces, cut side up, in single layer, reserving any juices collected in base of the bowl. Fold and pleat the pastry border over the fruit, leaving the centre exposed.
Bake for 35 minutes, or until the pastry is golden. Brush the reserved juices over the fruit. Serve warm or at room temperature with thick cream or ice-cream.
Ingredients
1kg nectarines, halved and pits removed
finely grated zest of ½ an orange or lemon
11/2 tablespoons brown sugar
50g (1/2 cup) ground almonds
1 teaspoon ground cinnamon
1 teaspoon fresh rosemary leaves, finely chopped (or thyme leaves)
Pastry:
300g plain flour
2 tablespoons caster sugar
2 teaspoons finely grated lemon rind
180g chilled butter, cubed
1 egg yolk
2 tablespoons lemon juice
Share recipe
KOREAN STYLE BARBECUE CHICKEN SKEWERS
Here, skewered chicken is bathed in a combination of bold, savoury and sweet flavours along with the Korean sauce, gochujang.
Recipe
Barbecues are perfectly in tune with easy Australian summer outdoor entertaining.
Here, skewered chicken is bathed in a combination of bold, savoury and sweet flavours along with the Korean sauce, gochujang. It’s an umami bomb with a touch of heat. If you’re in a hurry, marinate for 30 minutes, however the longer the meat bathes, the tender and tastier it becomes.
Serves 6
In a glass or ceramic bowl, combine the ginger, garlic, soy, honey, gochujang and sesame oil to make the marinade.
Cut the chicken thighs into 4cm pieces and add to the marinade. Stir well to coat all sides of the chicken pieces. Cover and refrigerate for at least an hour to overnight.
If using bamboo skewers, soak them in water for 30 minutes before threading the meat. Preheat the barbecue plate to medium-high or a cast-iron grill plate over high heat.
When ready to cook, thread 4 to 5 pieces each of spring onion and chicken onto each skewer.
Arrange skewers in a single layer across the grill plate and cook for 3 to 4 minutes each side, until lightly charred and cooked through.
Transfer to a serving platter and scatter sesame seeds over the top.
Note: 1 Australian tablespoon = 20ml
Ingredients
1 tablespoon (20ml) grated fresh ginger (need about 4cm peeled piece)
3 garlic cloves, finely crushed
2 tablespoons (40ml) soy
1 tablespoon (20ml) honey
3 tablespoons (1/4 cup) gochujang (available in Asian isle of supermarket)
1 tablespoon (20ml) sesame oil
800g (about 10) chicken thighs, without bone and skin (sometimes called chicken chops)
1 bunch spring (green) onions, firm white and green section cut into 3-4cm lengths
1 tablespoon sesame seeds, toasted
Share recipe
RASPBERRY ROSE SEMIFREDDO WITH PISTACHIO PRALINE CRUMB
Summer time is entertaining time. A chilled dessert like semi freddo is easy to prepare ahead and there’s no need for an ice-cream machine.
Recipe
Summer time is entertaining time. A chilled dessert like semi freddo is easy to prepare ahead and there’s no need for an ice-cream machine. It’s both flavourful and colourful with red seasonal berries, a hint of rose water and anise from fennel seeds and flecks of green from pistachios. It makes for a wonderful centre piece, or simply scoop for more relaxed serving and eating.
Serve 10-12
Line the base and sides of a 25x8cm log tin (about 1.5litre capacity) with baking paper with overhang (this will help lift out when set). Make space in the freezer for the tin to sit flat. Chill serving plate.
In a small bowl, crush 125g raspberries, rose water and a tablespoon of the caster sugar with the back of a fork. Set aside.
Place the eggs, yolk, remaining sugar and vanilla in a large heatproof bowl over a saucepan of simmering water over a low heat, making sure the base of the bowl is not touching the water. Using an electric hand-held mixer whisk continuously until pale, thick and doubled in volume, for about 8 minutes. To test the mixture, lift the beaters and make a figure of eight, it should form a ribbon like trail and hold for a few seconds. Remove from the heat and continue to whisk for 5 minutes until the mixture cools and is tripled in volume.
In a separate bowl whisk the cream for a minute, then add the creme fraiche and continue to whisk until soft peaks form.
Gently fold the cream into the egg mixture, then fold through the crushed raspberries. Spoon a third of the mixture into the prepared tin and evenly scatter over a layer of 60g (about 1/3 cup) of raspberries, then repeat with another third of semifreddo mixture and another 60g of raspberries and cover with last third of the semifreddo mixture. Cover and freeze for six hours to overnight, or until set.
To make the praline, line a baking tray with baking paper. Spread pistachios in a single layer into roughly a 20cm circle and scatter over ½ teaspoon fennel seeds. Place the sugar and ¼ cup (60ml) of water in a small saucepan over a low heat. Stir until the sugar dissolves then stop stirring and increase heat to medium high. Cook without stirring until the mixture turns a dark golden colour, this takes about 12 minutes, watching carefully. Immediately remove from the heat and carefully pour to evenly cover the nuts. Set aside for about 30 minutes to leave to cool and harden. Break the praline into 5cm shards, then pulse in a food processor until the mixture resembles coarse breadcrumbs. Store in an airtight container until ready to use.
Wrap a hot damp tea towel around outside of tin to help loosen the semi-freddo. Pull the overhanging paper to the side edges of tin, then place the chilled serving plate over the tin and invert the plate and tin together, holding them both in place. Carefully remove the paper. Scatter over the remaining berries to garnish and sprinkle with praline. Cut into 10 to 12 slices using a knife dipped in hot water in between each cut.
Serve immediately.
Serving tips: Invert the semifreddo onto serving plate a few hours before serving. Keep the baking paper in place and store in the freezer until ready to serve. When ready, peel away the paper, then decorate with the remaining raspberries and the praline.
Alternatively, the semi freddo can also be frozen in a 1.75litre bowl. Scoop to serve, sprinkled with raspberries and praline.
Ingredients
400g fresh raspberries
1 teaspoon rose water
110g (1/2 cup) caster sugar
4 eggs
1 egg yolk
1 tsp vanilla extract
300ml thickened cream
200ml creme fraiche
Praline:
80g (1/2 cup) pistachios shelled, roasted
110g (1/2 cup) caster sugar
½ teaspoon fennel seeds (optional)
Share recipe
SPICED MANGO TARTE TATIN
This is a twist on the French classic upside-down apple tart, Tarte Tatin. Puff pastry is used instead of the traditional shortcrust and coconut sugar with its natural soft toffee flavour notes blend with the spices to creates a buttery caramel.
Recipe
This is a twist on the French classic upside-down apple tart, Tarte Tatin. Puff pastry is used instead of the traditional shortcrust and coconut sugar with its natural soft toffee flavour notes blend with the spices to creates a buttery caramel (if not available substitute with brown sugar). A hint before you start, make sure the pan fits into the oven and the surface is clean and not well-worn, so the fruit does not stick to base.
Makes a 22cm round tart. Serves 8
Have ready a serving platter with raised edges, large enough to hold the tart and any cooking syrup.
Pre-heat the oven to 200°C (180°C fan-forced). Have ready a 20 cm diameter heavy based frying pan that fits comfortably into the oven
Scatter the sugar evenly over the base of a dry frying pan (an enamelled cast iron pan is ideal) over a medium-high heat until the sugar starts to melt around the edges and caramelises, about 1-2 minutes. Keep a careful watch and gently rotate pan to swirl to caramelise the sugar evenly (avoid stirring as causes the sugar to crystallise) , about 1 minute. Quickly remove pan from heat, add the butter, spices and salt and swirl to melt and combine well.
Arrange the mango segments flat side facing upwards (rounded side facing downwards) packed closely to completely cover the caramel layer over the base. Place the chilled pastry circle on top, then working quickly and gently tuck the pastry edges in with a spoon. Score the pastry 3 times on top with point of a sharp knife to allow steam to escape when baking.
Ingredients
350g ready-rolled quality butter puff pastry (23cm sheet Careme pastry used), cut to a 22cm round
2 large or 3 medium ripe mangoes, peeled, core discarded, cut into wedges
75g coconut sugar (or raw caster sugar)
50g unsalted butter
Pinch sea salt flakes
½ teaspoon ground cinnamon
½ teaspoon ground ginger
Quality coconut ice-cream or vanilla ice-cream, to serve
Share recipe
FISH THAI STYLE CURRY
Here’s a quick one pot meal using your favourite curry paste, to create a meal under 30 minutes. Kaffir limes and the coriander roots are included to add freshness to the spicy undertones.
Recipe
Enjoy this quick one pot meal using your favourite curry paste, to create a meal under 30 minutes. Kaffir limes and the coriander roots are included to add freshness to the spicy undertones.
Serves 4
Tie the coriander roots into a bundle with kitchen string.
Heat a tablespoon of oil in a frying pan over medium heat. Add the tomatoes and cook for 10 minutes until the tomatoes have blistered and slightly collapsed. Set aside.
While tomatoes are cooking, heat a tablespoon of olive oil in a large saucepan over a low-medium heat. Add the curry paste, stirring for about a minute until aromatic. Stir in the coconut milk then bring to a low simmer.
Add the stock, lime leaves and coriander roots then bring to a high simmer. Add the tomatoes, any of the pan juices and chopped broccoli stems. Cook for 2 minutes. Stir in the fish sauce, sugar and lime juice. Add the fish and broccoli leaves.
Cook for 2-3 minutes, until the fish is just cooked through. Taste. Ideally the flavour is an equal balance of sweet, salty and sour. Remove the bundle of coriander roots.
Divide the rice between serving bowls and the ladle over the curry mixture. Serve garnished with coriander and basil leaves. Have the lime wedges and fish sauce alongside, to adjust to taste, adding extra fish sauce for saltiness and lime juice for sourness, if desired.
Ingredients
400g cherry tomatoes
¼ cup (60ml) extra virgin olive
1 tablespoon yellow curry paste (recipe test used Mae Ploy brand)
400ml can coconut milk
2 cups (500ml) vegetable or chicken stock
4 makrut lime leaves, torn (or 1 lemongrass stalk)
½ bunch of coriander roots, washed well to remove any trapped dirt
1 bunch Chinese broccoli, stem thinly sliced and leaves roughly chopped
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons freshly squeezed lime or lemon juice
450g white flesh fish (such as Blue-eye trevalla, snapper)
½ bunch fresh coriander leaves
½ bunch Thai basil leaves
1 lime, cut into wedges
Steamed Jasmine rice, to serve
Share recipe
PASTA WITH SPRING GREENS AND LEMON
A fresh and zesty pasta dish with a light creamy finish.
Recipe
A fresh and zesty pasta dish with a light creamy finish.
Serves 4
Have all the vegetable preparation ready. Bring a large pot of salted water to the boil. Add the pasta and cook according to the recommended packet instructions until al dente.
While the pasta is cooking, heat the oil in a large frying pan over a low-medium heat. Add the spring onion and garlic and cook for 2 minutes to soften without browning. Add the asparagus, broad beans and peas. Cook for a minute, then add the lemon juice and cook a further minute, gently stirring occasionally.
Take a ladle full of boiling pasta water then measure out a ¼ cup to pour into the pan and simmer until vegetables are tender, about 2-3 minutes, shaking the pan occasionally and adding a little extra water as needed, if it all evaporates.
Remove from the heat, stir through the cream and herbs, adding a little extra cooking water if needed for the liquid to very lightly coat the pasta all over.
Serve in warmed bowls with a drizzle of the extra olive oil and a grind of pepper. Scatter over the grated parmesan and lemon zest, to serve straight away.
*Note: To double pod larger broad beans, plunge the podded beans into a saucepan of boiling water and cook for a minute. Drain and plunge beans into iced cold water. Peel and pop off the outer skin to reveal the bright green bean inside.
Ingredients
400g dried short pasta such as torchietti (little torches)
¼ cup extra virgin olive oil
½ bunch (about 8) spring onions, tips removed, white and green stem finely sliced
2 garlic cloves, finely chopped
100g asparagus (about 12 spears), tough woody ends removed, stems sliced, tips sliced in half
750g fresh broad beans, podded to yield about 1 ½ cups, (*if beans are large, the skin can be bitter, see note for double podding)
150g (1 cup) freshly shelled peas (frozen can be used)
sea salt flakes
black pepper
2 tablespoons juice and finely grated zest of a lemon
¼ cup thick cream (double cream or sour cream)
2 tablespoons chopped dill leaves
1/3 cup mint leaves
finely grated parmesan
Share recipe
INDIAN SPICED LAMB KOFTA WITH SPRING HERB YOGHURT SAUCE
These flavour-packed koftas paired with a fresh, herby yoghurt sauce make the perfect spring dish - light, zesty, and full of character.
Recipe
These flavour-packed koftas paired with a fresh, herby yoghurt sauce make the perfect spring dish, light, zesty, and full of character. For effortless entertaining, shape the mixture into bite-sized meatballs, cook slightly less, and serve warm with the sauce on the side for dipping.
Makes approx 8 - 10.
In a large bowl, add the lamb, spices, pepper and salt. Mix with hands (wear food safe gloves protects hands) kneading the meat and spices to combine thoroughly together.
Place the onion, garlic, ginger, chilli and coriander in the bowl of a food processor. Blend until finely chopped and paste like. Tip into the lamb mixture scraping down the processor bowl with a spatula. Mix again with hands into the spiced meat to combine well.
Have ready a bowl of water. Divide lamb mix into 10 pieces or weigh out 55g for each piece. Roll the lamb pieces into oval torpedo shapes, dipping hand into the water occasionally to prevent sticking when shaping. Transfer into large container placing side by side. Cover and refrigerate for at least 2 hours to allow flavours to develop and the meat firm. These can be made a day ahead.
Make the sauce 2 hours ahead, or alternatively up to a day ahead to allow for flavours to develop well. Place the herbs, chilli, salt and yoghurt in a small bowl of a food processor. Blend until herbs are finely chopped and the mixture turns a pale green. Transfer to a sealed container and refrigerate until required.
When ready to cook, preheat the oven to 200°C (180°C fan-forced). Remove the lamb koftas from fridge 20 minutes before cooking. Have ready a baking tray.
Heat oil in a large heavy based frying pan over a medium heat. Cook meat in two batches. Add half the kofta in a single layer and cook for about 6 minutes, browning well on all sides, shaking pan to rotate the meat. Avoid using tongs as the meat can break up. Transfer to the baking tray. Repeat frying with remaining oil and raw kofta, then add to the tray. Place in the oven and bake for 4-5 minutes until just cooked through. Test if cooked through by breaking one open. There should be no pink meat inside.
To serve spread half the sauce over a platter, then arrange the kofta over the top. Scatter over the extra coriander leaves and a dusting of garam masala, to garnish.
Serve hot. Spoon remaining sauce in a bowl, to pass around.
Ingredients
500g quality lamb mince
2 teaspoons garam masala, plus extra to dust
2 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon ground black pepper
1 ½ teaspoon sea salt flakes
1 small onion, roughly chopped
2 garlic cloves, chopped
5cm piece of ginger, peeled and roughly chopped
1 green chilli, deseeded, chopped
1 cup coriander leaves and chopped soft stems
Herb yoghurt sauce:
1 cup coriander leaves and soft stems
1 cup mint leaves, or flat leaf parsley
½ green chilli, deseeded, chopped
Pinch sea salt flakes
1 cup Greek natural yoghurt
Share recipe
SPRING LEAFY GREENS AND RICOTTA BAKED SLICE
Delicious eaten warm or at room temperature. This slice is perfect for a light meal, a lunch box option, or as part of a picnic spread to share. It’s great way to have your leafy green fix too.
Recipe
Delicious eaten warm or at room temperature. This slice is perfect for a light meal, a lunch box option, or as part of a picnic spread to share. It’s great way to have your leafy green fix too.
Makes a 20cm X 20cm square slice.
Preheat oven to 180ºC (160ºC fan-forced). For all greens, roughly tear or chop the leaves. To prepare the stems; if using spinach or rapini, finely slice the soft stems. If using kale, remove the tough stems and discard. if using silverbeet, cut the stems finely.
Have ready a 20cm square cake tin or a 20cm round springform tin. Lightly brush the tin with a film of olive oil, then line the base and sides with baking paper. Scatter the breadcrumbs evenly over the base of the lined tin. Alternatively, for a gluten free option, omit the breadcrumbs, and scatter the base with some extra parmesan.
To prepare the filling, heat the oil in a large frying pan over medium heat. Add the leek, garlic and if using, the silverbeet stems. Cook for 8-10 minutes until softened, reducing heat if catching on the base of pan. Add the leaves and any soft stems, stirring with tongs occasionally, moving the leaves on the base to the top until all leaves are wilted. Transfer into a colander over a bowl. Set aside to drain and cool.
Meanwhile, whisk the eggs in a large bowl until lightly beaten. Season with the salt and a grind or two of pepper. Stir in the ricotta, parmesan and paprika to mix well until creamy and combined. Transfer a quarter of the mixture to a small bowl and set aside.
Squeeze the cooled wilted leaf-onion mixture to remove excess liquid. There’ll be about a cup of liquid in the base of the bowl to discard. Gently stir the leaf mixture and herbs into the egg-ricotta mix to combine well. Pour the mixture into the prepared tin and spread out evenly. Take spoonfuls of the reserved egg-ricotta mix and dollop over the top in a random pattern, as you wish.
Bake for 40 minutes, or until the slice is golden and just firm to touch. Serve warm or at room temperature. If wanting to eat at room temperature, cool completely in the tin.
Cut into desired portion size. It’s delicious served with a spicy relish or chutney.
Store in a sealed container in the fridge for up to 4 days.
Ingredients
500g (about 2 bunches) leafy greens, such as Tuscan kale, silverbeet, rapini, or English spinach (choose a combination or the same leaves)
¼ cup olive oil, plus extra for greasing tin
30 (¼ cup) fresh sour dough breadcrumbs, blitzed finely in a food processor
1 leek, white part, finely chopped
2 garlic, finely chopped
4 eggs
1 teaspoon sea salt
black pepper
400g fresh ricotta, drained
½ cup finely grated parmesan, lightly packed
1 teaspoon smoked paprika
1/2 bunch dill leaves and soft stems chopped (or mint leaves)
½ bunch parsley, leaves and soft stems chopped
Share recipe
FRESH PINEAPPLE AND BANANA HUMMINGBIRD CAKE WITH SWEET LABNE
A moist cake flavoured with the tropics of coconut and fresh banana and pineapple. It’s simple to make, an easy mixing of the wet ingredients into dry.
Recipe
A moist cake flavoured with the tropics of coconut and fresh banana and pineapple. It’s simple to make, an easy mixing of the wet ingredients into dry. The only thing to plan is draining the yoghurt the day before to create the beautiful sweet labne. This adds a layer of freshness and tangy-ness instead of the usual super sweet cream cheese icing. Layer the cakes for an impressive presentation or serve as a single cake to enjoy during your coffee breaks or lunch box fillers and freeze the other.
Makes two 20cm round cakes (serves 8)
Start making the sweet labne the day before. Line a sieve with muslin or a clean ‘chux’ cloth and sit comfortably over a deep bowl. Tip the yoghurt into the lined sieve and fold any overhanging cloth across the top of yoghurt. Transfer to the fridge and allow yoghurt to drain for 24 hours.
Pre-heat the oven to 180°C (fan-forced 160°C). Grease two 20cm round cake tins and line the base with baking paper.
Cut away the peel from the pineapple, remove the core and cut flesh into chunks. Place the pineapple flesh in a food processor and pulse until finely chopped (crushed), but do not puree. Measure 250g (1 cup) of the crushed pineapple including juice and set aside. Enjoy eating any remaining pineapple. Return the food processor bowl to the machine.
Sift the flour baking powder, spice and salt into a large bowl. Stir in the nuts and coconut. Set aside.
Place the oil, sugar, eggs and vanilla in the bowl of food processor and blend until well combined and creamy in texture, about 2 minutes.
Pour the egg mixture, banana and pineapple into the dry ingredients and mix thoroughly with a spatula to combine. Divide the batter evenly between the two prepared cake tins. Bake for 35 minutes or until cooked when a skewer comes out clean when tested. Remove from the oven, set aside for 20 minutes before turning out onto a wire rack to cool completely.
When ready to decorate, remove the drained yoghurt from the fridge. Tip the yoghurt into a bowl , sprinkle over the brown sugar and stir with a spatula to combine well, the sugar will dissolve while stirring. Discard the drained liquid and the cloth can be cleaned and dried for use again. Place one of the cake bases down on a serving platter. Spread about ¾ cup of the sweet labne evenly across the top, then sit the other cake on top. Spread the remaining labne over the top in a decorative pattern. Scatter over pineapple crisps or toasted coconut flakes, to decorate the top.
To store: The un-iced cake can be frozen for up to 3 months. The cake will keep for up to 4 days in a sealed container in the fridge. It is best served at room temperature. Note that the pineapple crips or coconut decor will soften while stored in the fridge.
Ingredients
½ ripe medium pineapple (about 500g)
250g (1 2/3 cups) plain flour
3 teaspoons baking powder
1 teaspoon ground mixed spice
pinch sea salt
½ cup walnuts (or pecans, or macadamia nuts), roughly chopped
25g (1/3 cup) shredded coconut
185ml (3/4 cup) light olive oil (or sunflower oil, or rice bran oil), plus extra for greasing
220g (1 cup) raw caster sugar
2 eggs (size 70g)
1 teaspoon vanilla extract
2 ripe bananas (about 200g peeled), mashed
Sweet labne:
750g Greek natural yoghurt (full fat)
(75g) 1/3 cup brown sugar
Dehydrated pineapple chips (or ¼ cup toasted flaked coconut), for garnish
Share recipe
TRAY BAKED SPICED CHICKEN WITH QUINCE AND RICE
One pot cooking is all about maximum flavour, oven to table eating and the bonus, minimal cleaning up.
Recipe
One pot cooking is all about maximum flavour, oven-to-table eating and the bonus, minimal cleaning up. Here, the spice-infused rice has a light crust on top and is fluffy underneath. It acts as a bed for the chicken and quince, keeping the flesh moist while baking.
Pat the chicken dry with paper towel, then season with salt and grinding of pepper. Heat the olive oil in a large heavy based frying pan or deep sided baking dish (20cm x 30cm) over a medium-high heat.
Add the chicken skin side down, cook until dark golden brown, about 6-7 minutes. Flip over and cook other side for 5 minutes. Transfer the chicken to a plate. Spoon out half of the rendered fat (discard or save for other cooking uses).
Return the pan to the heat, add the onion and garlic and cook for 5 minutes, stirring occasionally until onions are soft and lightly golden. Stir in the rice and spread out evenly. Scatter over the lemon peel, cardamom seeds, ground cumin, cinnamon quill and a teaspoon of salt.
Pour over the lemon juice and hot stock. Arrange the chicken pieces skin side up and the quince wedges over the top nestling into the rice. Cover the baking dish or pan with a large piece of foil sealing around the edges.
Carefully transfer to the oven and bake for 30 minutes. Remove from the oven and take off the foil (be careful of the escaping steam). Return to the oven for a further 15 minutes to finish cooking. Transfer the hot baking dish to bench and set aside 5 minutes before serving.
Serve scattered with fresh coriander sprigs.
Ingredients
8 chicken thighs with skin and bone in (also called chicken chops)
1 teaspoon sea salt
Black pepper
¼ cup (60ml) olive oil
1 brown onion, finely chopped
1 garlic, chopped
300g (1 ½ cups) long grain rice, rinsed and drained
Peel and juice of a lemon
seeds from 3 crushed cardamom pods
1 teaspoon ground cumin
1 cinnamon quill
625ml (2 ½ cups) chicken or vegetable stock, warmed to a simmer
1 quince (about 220g), cut into 6 wedges and cores removed
Handful of coriander sprigs, for garnish
Share recipe
STOUT BRAISED BEEF AND POTATO POT PIE
Slow cooked meltingly tender meat topped with creamy mash is one the most comforting meals around on a cold winter’s day.
Recipe
Slow cooked meltingly tender meat topped with creamy mash is one the most comforting meals around on a cold winter’s day. Serve with a crunchy fresh salad like the winter green slaw recipe.
Remove the meat from the refrigerator 20 minutes before cooking. Pre-heat the oven to 150°C (130°C fan-forced).
Cut the beef into 4cm chunks. Season with salt and a grind of pepper. Heat the oil in a medium-sized, heavy-based casserole dish over a high heat. Add a third of the beef, cook for about 2 minutes until browned and turn over to cook other side. Transfer to a plate and cook the remaining beef in two more batches. Set plate of meat aside.
Reduce the heat to medium. Add the onions and cook for 5 minutes, stirring occasionally until just softened. Add the carrot and celery and cook for 5 minutes, stirring occasionally, until lightly golden. Return the meat to the pot. Sprinkle over the flour and paprika, stir to combine and cook for a minute. Pour in the Worcestershire sauce, stock and stout, bring to the boil, then remove from the heat. Stir in the tomato paste, orange peel, thyme and bay leaves. Cover the surface with a piece of baking paper then with a tight-fitting lid and transfer to the oven. Cook for 3 hours or until the beef is very tender and breaks up easily with a fork. Discard the thyme sprigs and bay leaves. Season with salt and a grind of pepper.
Meanwhile to make the mash potato, place potatoes in a large saucepan and cover with cold water. Bring to the boil over a high heat and cook until tender, about 20 minutes. Drain the potatoes and return to the pan. Add the cream and butter and mash until smooth (for extra creamy mash pass the potatoes through a mouli first).
Season with salt and grinding of pepper, to taste.
Increase the oven temperature to 200°C (180°C fan-forced). When ready to serve, transfer the cooked meat to a deep sided 1.5 litre capacity baking dish (alternatively use the same pot holding the cooked meat). Top with the potato and spread to cover the surface. Bake until golden brown and the sauce is bubbling around the edges, about 15-20 minutes.
NOTE: The braised beef can be made up to 3 days ahead, cooled and stored in an airtight container in the fridge. To serve, reheat covered in a medium saucepan over a medium heat.
Ingredients
1kg beef chuck or oyster blade steak
sea salt
black pepper
2 tablespoon olive oil
1 brown onion, finely chopped
1 medium carrot, cut into 2cm dice
2 celery sticks, tough strings removed, cut into 1cm dice
1 tablespoon plain flour
1 tablespoon Spanish smoked paprika
2 tablespoons Worcestershire sauce
500ml (2 cups) beef stock
330ml stout or other dark beer
2 tablespoons tomato paste
peel from 1 orange, pith removed
6 thyme sprigs
2 bay leaves
1kg potatoes, peeled and chopped into roughly 4cm pieces
300ml thickened cream
50g butter, softened
Share recipe
CAULIFLOWER AND LEEK SOUP WITH CHEDDAR CHEESE & CROUTONS
A cosy winter’s night at home is curling up on the sofa with this bowl of warming, creamy soup.
Recipe
A cosy winter’s night at home is curling up on the sofa with this bowl of warming, creamy soup.
Heat half the oil in a large saucepan over a medium heat. Add the leek and cook for 10 minutes, stirring occasionally, until softened, but not allowing to brown. Add the chopped cauliflower and potato to the saucepan and cook for 5 minutes, stirring occasionally.
Pour the stock and water over the vegetables. Tie the thyme, parsley and bay leaf together in a bundle with kitchen string then add to the pot. Increase the heat to high. Add a teaspoon of salt, stir to combine and bring to the boil. Reduce the heat to a low simmer and cook for 25 minutes or until all the vegetables are very tender.
Meanwhile to make the croutons, pre-heat the oven to 180° (160°C fan-forced). Toss the bread in the remaining oil in a medium bowl. Spread the oiled bread in a single layer over a baking paper lined baking tray. Bake for 20-30 minutes until golden and crisp. Set aside.
To finish the soup, remove the herb bundle and discard. Stir in the sour cream and half the cheese. Using a hand-held blender, or food processor, puree the soup until smooth. Season to taste.
To serve, ladle soup into warmed soup bowls and scatter over the croutons and remaining cheese.
STORAGE: The soup can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
Ingredients
80ml (1/3 cup) olive oil
2 leeks, white section, halved lengthways, finely sliced
2 large cauliflower, broken into florets and then coarsely chopped
500g potato, peeled, cut into 2cm chunks (try Sebago or Dutch Cream)
1.25 litres (5 cups) vegetable or chicken stock
½ litre (2 cups) water
6 sprigs of thyme
4 sprigs parsley
1 bay leaf
sea salt, or to taste
4 thick slices sourdough bread, torn into 3cm pieces (a good way to use up stale bread)
200g sour cream
200g (2 cups) aged cheddar, coarsely grated
Share recipe
ORANGE, ALMOND, POLENTA AND CARDAMOM FLOURLESS CAKE
A moist and textured citrus cake made with olive oil that is dairy and gluten free.
Recipe
A moist and textured citrus cake made with olive oil that is dairy and gluten free. Makes a 22cm round or 20cm square cake tin.
Place one orange in a saucepan, cover with water and bring to the boil over a high heat. Reduce heat to a simmer and cook for 45 minutes, adding extra boiling water if necessary to keep covered. Drain and set aside to cool. Quarter the orange and remove any pips. Using a handheld blender or food processor, blend the fruit, including skin, until it becomes a finely chopped puree.
Preheat the oven to 175ºC (155°C fan-forced). Lightly brush oil around the sides and base of a 22cm spring-form round or 20cm square tin. Line the base with baking paper.
Finely grate the zest of the remaining two orange onto a small plate and set aside. Cut around the oranges to remove the peel and any pith. Slice each orange into thin rounds. Sprinkle the extra sugar evenly over the base of the prepared tin. Arrange the oranges slices to evenly cover the base.
Using an electric mixer, whisk the eggs, vanilla and sugar until pale, thick and doubled in volume. With the motor still running, slowly pour in the olive oil until it’s incorporated. Using a spatula, fold in the orange puree and reserved zest to mix through. Sift all the dry ingredients together over the cake batter and gently fold in to combine well. Pour the batter into the prepared tin. Bake for 45 minutes or until a skewer comes out clean when inserted.
Leave the cake to cool completely in the tin. Carefully invert the cake onto a serving plate and peel away the baking paper.
Cut into wedges and serve with cream or yoghurt.
Ingredients
3 oranges (about 160g each)
3 eggs
1 teaspoon vanilla extract
165g (¾ cup) caster sugar, plus extra 2 tablespoons
160ml extra virgin olive oil, plus extra for brushing
200g (1¾ cups) ground almonds
110g (2/3 cup) polenta
1½ teaspoons baking powder
1 teaspoon ground cardamom
Share recipe
ORANGE AND LEMON DELICIOUS PUDDING
A delicious, easy-to-prepare, warm self-saucing pudding for winter.
Recipe
A delicious, easy-to-prepare, warm self-saucing pudding for winter. The batter transforms into two layers as it cooks: a light, spongy, fluffy sponge over a citrus-y sauce underneath. For a lime and lemon pudding option, replace the orange zest and juice with lime instead.
Preheat the oven to 180°C (160°C fan-forced). Lightly grease a 1.5 litre capacity deep-sided ovenproof dish, or six 1 cup ramekins with the extra butter. Sit the dish or ramekins in a larger deep sided baking tray.
Using an electric mixer beat the butter, sugar and zest until combined and pale. Add the yolks one at a time, mixing well after each addition until creamy. Sift the flour and baking powder over the top, then stir in to combine, followed by the juice to mix together. Whisk in the milk to make a smooth thin batter.
In a separate clean bowl, whisk the egg whites until just stiff. Gently fold the whites into the batter until all incorporated, without big white lumps remaining. Carefully pour the mixture into the prepared dish or ramekins. Then carefully pour enough boiling water into the baking tray to come halfway up the sides of baking dish. This creates a water bath to gently cook the pudding in a humid environment (don’t skip this step).
Carefully transfer the tray to the pre-heated oven. Bake for 45-50 minutes, or 25 minutes for the ramekins, until the top is golden brown and slightly firm when pressed. Carefully remove the baking dish, or ramekins, from the water bath and set aside for five minutes.
Dust with icing sugar and serve hot with a dollop of cream, if desired.
Ingredients
75g unsalted butter, softened, plus extra for greasing
175g (3/4 cup) caster sugar
3 eggs, separated
75g (1/2 cup) plain flour
½ teaspoon baking powder
finely grated zest of a lemon
finely grated zest of an orange
60ml (¼ cup) freshly squeezed lemon juice
60ml (¼ cup) freshly squeezed orange juice
375ml (1½ cups) milk, warmed
icing sugar, for dusting
thick cream, to serve
Share recipe
WINTER GREEN SLAW
Slaw is a great way to eat raw vegetables and provide a light palate cleanser.
Recipe
The cooler months are a time when we tend to eat heavier foods, slaw is a great way to eat raw vegetables and provide a light palate cleanser.
Using a mandolin or sharp knife, finely cut the cabbage and fennel into 1mm-2mm-wide slices. Cut the apple into 3mm-thickround slices then slice across the rounds into 3mm-wide lengths. Place the apple in a large bowl and toss with a ½ tablespoon of lemon juice to coat pieces well (this will stop it browning). Then add the vegetables, tossing again to mix all together.
To make the dressing, place the lemon zest, olive oil, honey, coriander, mint, reserved fennel fronds and the remaining lemon juice in a small food processor and blend until all the ingredients are finely chopped.
When ready to serve, pour the dressing over the vegetable mixture and gently toss to combine. Season with a little sea salt and scatter with the extra herbs and pomegranate seeds, if using.
Ingredients
1/4 savoy cabbage (or 1/2 sweetheart cabbage), tough outer leaves removed
1 fennel bulb, fronds reserved
1 Granny Smith apple
2 tablespoons lemon juice
finely grated zest of ½ lemon
1/3 cup (80ml) extra virgin olive oil
1½ teapoons honey
½ cup coriander leaves, plus a few extra for garnish
½ cup mint leaves, plus a few extra for garnish
sea salt
¼ cup fresh pomegranate seeds (optional)
Share recipe
Broccolini and Chilli Spaghetti with Pangrattato
The perfect vegetarian dish for spaghetti lovers.
Recipe
Preheat the oven to 180°C.
Tear bread into small pieces, place on a baking tray and drizzle with 1 tablespoon oil. Bake for about 10 minutes until golden and crisp. Remove from the oven and allow to cool completely. Place in a food processor with one-third of the garlic and 1/2 cup parsley. Pulse to form coarse crumbs then set pangrattato aside.
Cook pasta in a large pan of boiling salted water to packet instructions, adding broccolini for the final 1 minute of cooking time. Drain.
Meanwhile, heat the remaining oil in a large frypan over medium heat. Add chilli, zest and remaining garlic, then cook, stirring, for 30 seconds until fragrant. Add drained broccolini and pasta and toss to combine, then stir through the remaining parsley and half the parmesan.
Divide pasta among warm bowls, then sprinkle with pangrattato and remaining parmesan and serve with lemon wedges and extra chilli if you like it spicy!
Ingredients
4 SLICES SOURDOUGH BREAD
2 TBSP OLIVE OIL
3 GARLIC CLOVES, FINELY CHOPPED
1 CUP FLAT-LEAF PARSLEY, ROUGHLY CHOPPED
500G SPAGHETTI
2 BUNCHES BROCCOLINI, TRIMMED, HALVED
1 LONG RED CHILLI, DESEEDED, FINELY CHOPPED
GRATED ZEST OF 2 LEMONS, PLUS WEDGES
1 CUP (80G) GRATED PARMESAN
Share recipe
Minestrone served with Parmesan Toast
A hearty, delicious Sunday night winter meal.
Recipe
Heat a large saucepan over high heat. Add the oil, onion, garlic, carrot, celery and fennel and cook for 4-5 minutes or until tender. Add the tomato, stock and water, reduce the heat to low, cover with a lid and simmer for 35 minutes. Stir through the beans, salt and pepper and cook for a further 5 minutes or until the beans are tender.
Just before serving, brush the sourdough slices (2 per person) with olive oil. Grate Parmesan cheese to cover each slice generously and sprinkle with salt and pepper. Grill for 2-3 minutes or until grilled to your liking. Ladle minestrone into bowls and serve with warm Parmesan toast.
Ingredients
2 TABLESPOONS OLIVE OIL
1 BROWN ONION, PEELED AND CHOPPED
2 CLOVES GARLIC, CRUSHED
1 CARROT, PEELED AND CHOPPED
1 STALK CELERY, TRIMMED AND CHOPPED
1 BULB BABY FENNEL, CHOPPED
2 X 400G CANS CHOPPED TOMATOES
1 LITRE (4 CUPS) CHICKEN STOCK
2 CUPS (500ML) WATER
100G GREEN BEANS, TRIMMED AND CHOPPED
1 X 400G CAN WHITE (CANNELLINI) BEANS, DRAINED SEA SALT AND CRACKED BLACK PEPPER
1 X LOAF OUR SOURDOUGH THINLY SLICED
GRATED PARMESAN CHEESE
OLIVE OIL TO BRUSH ON BREAD
SALT AND PEPPER
Share recipe
Cumin-roasted lamb with Pumpkin Mash and Charred Broccoli
A beautiful Sunday night winter meal.
Recipe
Preheat the oven to 200°C (390°F)
To make the pumpkin mash, place the pumpkin and potato in a large saucepan of cold salted water. Bring to the boil and cook for 10-12 minutes or until tender. Drain and return to the saucepan. Add the butter and cream and mash until smooth. Add the ground cumin, coriander, salt and pepper and stir well to combine. Set aside and keep warm.
Cook the broccoli florets until just tender and set aside to char on a cast iron grill plate (or BBQ) just before serving.
Place the cumin seeds, salt and pepper into the bowl of a small food processor and process until the mixture is just combined. Brush the lamb with the oil and rub with three quarters of the cumin mixture.
Place the lamb on a baking tray and bake for 15-20 minutes for medium-rare or until cooked to your liking.
Serve the lamb with the pumpkin mash, charred broccoli and the remaining cumin mixture.
Ingredients
2 TEASPOONS CUMIN SEEDS
1 TABLESPOON SEA SALT
CRACKED BLACK PEPPER
2 X 400G LAMB RACKS
OLIVE OIL FOR BRUSHING
PUMPKIN MASH
1KG BUTTERNUT PUMPKIN, PEELED AND CHOPPED
500G SEBAGO POTATOES, PEELED AND CHOPPED
50G BUTTER
¼ CUP DOUBLE THICK CREAM
½ TEASPOON GROUND CUMIN
½ TEASPOON GROUND CORIANDER
SEA SALT AND CRACKED PEPPER
BROCCOLI
1 HEAD OF BROCCOLI CUT INTO FLORETS
Share recipe
Pesto Pasta with Autumn Greens
A beautiful week night dinner, filled with colour and flavour!
A beautiful week night dinner, filled with colour and flavour!
Recipe by GH Nutrition
Ingredients
1.5 cups basil leaves
1 cup spinach leaves
3 garlic cloves
1⁄2 cup parmesan
1⁄4 cup pine nuts
1⁄2 cup extra virgin olive oil
Salt and pepper to taste
4 serves of spaghetti
1/3 cup extra pine nuts for toasting
Handful green beans
2 bunches broccolini
3 cups baby spinach leaves
150ml cream
Juice of 1⁄2 lemon
Equipment
food Processor
2 x pots
Medium Pan
Recipe
To make the pesto, add the basil, spinach, garlic, pine nuts, parmesan and olive oil into a food processor. Blend until it forms into a smooth paste. Add more olive oil if you prefer a looser style pesto.
Put a large pot of water on boil with a good pinch of salt. Once boiling, add the pasta and cook following the packet instructions or until al dente. Drain once cooked.
In another pot of boiling water, add the green beans and broccolini. Boil for 4-6 minutes for a crunchy but tender texture. Strain once cooked.
Heat the pesto in a medium pan. Once simmering, add the cream and stir until well combined.
Add the spinach, green beans, broccoli and pasta to the pesto sauce. Stir until well combined. Season with salt and pepper to taste and juice of 1⁄2 lemon.
In a small pan, toast the remaining pine nuts until slightly golden.
Serve the pesto pasta, adding the golden pine nuts and drizzle with olive oil on top.