Recipes

INGREDIENTS: 

Serves 4

• BBQ’d Potatoes:
• 4 washed potatoes
• 1/2 bunch rosemary
• 2 tbs extra virgin olive oil
• Salt and pepper
• Parmigiano to serve

• 1 bunch flat leaf parsley
• 1 garlic clove
• Zest and juice of 1 lemon
• 1/2 cup olive oil
• Salt and pepper

INSTRUCTIONS:

Pre heat your bbq to a medium high heat. Keeping the skins on the potatoes slice into thin slices, about 1/4 of an inch thick.

Toss the potatoes with extra virgin olive oil, rosemary leaves, salt and pepper. Place on the bbq grills and cook for about 6 minutes on each side or until cooked through.

For the gremolata place parsley, lemon zest and garlic in a food processor and blend until chopped. Add the oil, lemon juice and seasoning. Continue to blend until combined.

Once the potatoes are cooked arrange on a serving platter and top with dollops of gremolata. Shave some Parmigiano over the top. Serve with aioli.

INGREDIENTS: 

Serves 4

• 1 cos lettuce
• 2 corn cobs
• 1 red capsicum
• 1 punnet cherry tomatoes
• 1/2 bunch dill
• 100g danish feta
• Olive oil
• 1 lime
• 2 soft boiled eggs

INSTRUCTIONS:

Pre heat your bbq to high.

Cut the cos lettuce in half and drizzle lightly with olive oil and season with salt and pepper.

Remove the husks from the corn season well and drizzle with olive oil. Grill the lettuce for 1 minute or so until charred.

Remove and set aside. Grill the corn until charred and cooked through, set aside. Finely chop tomatoes, capsicum and dill.

Once the corn is ready shred the kernels off the cob using a sharp knife.

Plate up the salad by placing piles of the chopped veggies and dill ontop of the charred cos.

Serve with soft boiled eggs, crumbled feta and a drizzle of olive oil and lime juice.

INGREDIENTS: 

Makes 5 tacos

• 1 250g scotch fillet steak
• 5 corn tortillas
• 2 corn cobs
• 1/2 red chilli
• 1 lime
• 1/2 bunch coriander
• 1/4 red onion
• 3 tbs olive oil
• 1 garlic clove
• 1 tsp smoked Paprika

INSTRUCTIONS:

Heat up that bbq nice and high.

Remove husks from the corn and place on the hot grill. Roll the corn around on all sides until it starts to char. Remove and set aside.

Using a zester finely zest the garlic. Marinate the steak with the garlic, 1 tbs olive oil and paprika.

Place on the hot bbq grill and cook to medium, about 1.5 minutes on both sides depending on thickness. Make sure to rest the steaks before slicing.

Using a sharp knife remove the corn kernels from the cob and place in a blender with remaining olive oil, coriander, seasoning and juice of half a lime.

Keep aside some corn for serving: Blend until it forms a chunky salsa.

Thinly slice the steak and serve with warm corn tortillas, corn salsa, fresh lime juice and coriander.

INGREDIENTS: 

For the Pastry

• 250g plain flour
• 130g chilled butter chopped into small cubes
• 50g caster sugar
• 1 egg

Berry Mix

• 1 punnet strawberries
• 2 punnets blueberries
• 1 tbs caster sugar
• Juice and zest of half a lemon
• 1/2 tsp vanilla essence
• Good crack of black pepper
• 1 tsp cornflour

INSTRUCTIONS:

To make the pastry place flour, butter and sugar in a food processor and blend until breadcrumbs are formed.

Add the egg and a tablespoon of cold water and blend more until thick lumps are created.

Pour out mixture onto a floured surface and knead until a dough is formed.

Form the pastry into a rectangle shape, cover with cling film and place in the fridge to rest for 2 hours.

Meanwhile, take the cling film off the strawberries and slice into quarters.

Place in a bowl and add blueberries, lemon zest and juice, vanilla, pepper, sugar and cornflour.

Stir to combine well. Once the pastry is ready, remove cling film and place onto a lightly floured bench.

Roll out nice and thin with a rolling pin until about 5mm thick and wide enough for the berry mixture to be placed in the middle.

Place pasty on a greaseproof lined oven tray.

Place berry mixture in the middle and fold the pastry into the middle, half covering the berries.

Brush edges with egg wash and sprinkle with raw sugar. Bake for 40 minutes or until pastry is golden brown.

By Chef Tom Morrison

@chef_tommorrison

INGREDIENTS: 

• 3 pink lady apples
• 60g butter cubed
• 90g brown sugar
• 1/2 tsp 5 spice powder
• 3 whole star anise
• 1 cinnamon quill
• 1 sheet butter puff pastry

INSTRUCTIONS:

Pre heat oven to 200c.

Cut the cheeks off the apples leaving the skin on and set aside. Place sugar, butter and spices in a heavy based fry pan on a medium high heat.

Let the butter and sugar dissolve together, swirling the pan to help create a caramel.

Carefully place the apples skin side up in the caramel, arranging them so they are 1 layer, and continue to cook for 1 minute.

Turn off the heat and let stand for 2 minutes before placing the puff pastry on top.

Place the puff pastry directly over the apples and caramel, covering it completely and tuck the edges of the pastry in with a spoon.

Score the pastry slightly with a small knife, this will allow some steam to come out whilst cooking.

Bake in the oven for 25 minutes or until pastry is golden brown. Remove and jiggle the pan slightly to loosen the mix from the pan.

Set aside for 3 minutes. Carefully place a plate over the top of the pan and turn the pan upside down so the tart falls on the plate.

Serve with double cream or a nice vanilla bean ice cream.

INGREDIENTS: 

• 2 zucchini’s
• 2 carrots
• 2 Lebanese cucumbers
• 2 bunches asparagus
• 1/2 bunch parsley
• For the Blood Orange Vinaigrette
• 2 blood oranges
• 1 tsp Dijon mustard
• 1 tbs verjuice
• 2 tbs sherry vinegar or white wine vinegar
• Pinch of salt and pepper
• 2 tbs olive oil

INSTRUCTIONS:

Using a peeler begin peeling the carrots, cucumbers, zucchini’s and asparagus from top to bottom, creating long ribbons.

Place the ribbons straight into a bowl of iced water. This will help the vegetables to crisp up nicely. Next pick the parsley leaves off the stalk and set aside.

For the vinaigrette, using a whisk, whisk together mustard, vinegar, verjuice and salt and pepper.

Slowly drizzle in the olive oil whilst whisking vigorously. Strain the vegetable ribbons from the water well.

Toss the ribbon salad with parsley and the orange vinaigrette, season well and serve. Enjoy along side some grilled chicken or a roast lamb.

• 1 small gold pineapple
• 75g dark or milk chocolate
• ¼ cup nuts (almonds, macadamias or peanuts work well)

INSTRUCTIONS:

Peel pineapple and cut in quarters lengthways.

Remove the cores and slice each quarter lengthways into three. Push a skewer or paddle pop stick into each pineapple pop.

Place pops onto a tray lined with non-stick baking paper and freeze for at least 2 hours before coating with chocolate.

Melt chocolate in a shallow dish or bowl – microwave for 20 seconds in 2-3 bursts, checking the chocolate by mixing it gently.

Chop nuts.

Dip each frozen pop in the chocolate and sprinkle with nuts immediately. Enjoy immediately or place in a zip lock bag and back in the freezer.

Recipe Credit: @wholesomecook

INGREDIENTS: 

For the salad:

• 150 g fresh arugula
• 2 large blood oranges peeled and chopped into rounds
• 40 g almond flakes toasted
• 70 g crumbled feta optional

• juice of 1 blood orange
• 1 tsp balsamic vinegar
• 1 tbsp extra virgin olive oil
• Sea salt and ground black pepper

INSTRUCTIONS:

In a large bowl mix together rocket, blood oranges, almonds and feta ( if using).

In a small bowl whisk together blood orange juice, balsamic vinegar and olive oil. Season well with salt and pepper to taste.

Drizzel the dressing over the salad and toss to combine.

Top with extra almonds and serve.

INGREDIENTS: 

• 600g cauliflower, cut into florets
• 2 eggs, beaten
• 25g parmesan, finely grated
• 170g asparagus, trimmed, sliced diagonally into thirds
• 400g mixed heirloom tomatoes, halved lengthways
• 4 marinated artichoke hearts, drained, halved lengthways
• 1 small red onion, thinly sliced into rounds
• 2 tbs olive oil
• Juice of 1/2 a lemon
• 1 ball burrata cheese (substitute with torn buffalo mozzarella)
• 1 zucchini, roughly chopped
• 1/4 cup (40g) almonds
• 2 small garlic cloves
• 1/2 cup firmly packed basil leaves
• Finely grated zest of 1 lemon
• 1/4 cup (20g) finely grated parmesan
• 1/4 cup (60ml) olive oil

INSTRUCTIONS:

Preheat oven to 220°C. Grease 2 large baking trays and line with baking paper.

Place the cauliflower in a food processor and pulse until finely chopped (it will look like rice grains). Transfer to a large bowl with the egg and parmesan, and stir to combine.

Spread the cauliflower mixture over 1 of the prepared trays to form a 5mm-thick rectangle. Roast for 30 minutes or until cooked through and golden.

Meanwhile, place the asparagus, tomato, artichoke, onion, oil and lemon juice in a large bowl and toss to combine. Spread evenly over the second prepared tray. Roast for 15 minutes or until the vegetables are just tender and beginning to turn light golden.

For the zucchini pesto, place all the ingredients in a food processor and whiz until smooth (add 1 tbs water to loosen the pesto if necessary).

Spread pesto over the hot cauliflower base (return base to oven for 2 minutes to reheat if necessary), then top with the hot vegetable mixture.

To serve, place burrata in the centre of pizza and make a small cut, so the inside of the burrata oozes out.

INGREDIENTS: 

• 3 cups cherry tomatoes
• 4 cloves garlic, chopped
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 1/3 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 2 tablespoons balsamic vinegar
• 2 tablespoons fresh thyme leaves
• 1 pinch crushed red pepper flakes
• kosher salt and black pepper
• 3-4 medium zucchini or summer squash
• 3/4 cup whole milk ricotta cheese
• 1/2 cup shredded provolone cheese
• 1/3 cup basil pesto
• fresh basil and thyme, for serving

INSTRUCTIONS

Preheat the oven to 425° F.

In a baking dish, toss together the tomatoes with the garlic, olive oil, wine, balsamic vinegar, thyme, and a pinch each of crushed red pepper, salt, and pepper. Bake 10-15 minutes or until the tomatoes begin to burst.

Meanwhile, make the ravioli. Using a mandolin or sharp knife, peel the zucchini into 1/4 inch ribbons and lay them flat on a kitchen towel. Sprinkle the zucchini with salt. Let sit 5-10 minutes, then blot away the excess water.

In a bowl, combine the ricotta, provolone, and pesto. Grab 3-4 zucchini ribbons and layer them to make a star. Start with 1 ribbon, then add another to make an X. Now make another X with the remaining 1-2 noodles that will overlap with the current X (see above photo). Spoon 1 tablespoon of filling onto the center of the zucchini. Bring the ends of the zucchini together, laying them over the cheese. Repeat with remaining zucchini and filling.

Remove the tomatoes from the oven and lay the ravioli seam side down in the sauce. Drizzle the ravioli lightly with olive oil and season with salt and pepper. Bake for 15 minutes or until the ravioli is warmed through. Serve with fresh basil and thyme. Enjoy!

INGREDIENTS: 

• 1kg brussel sprouts 
• Parmesan cheese
• 1 small clove garlic 
• 1 tbs salt & pepper
• Olive oil 

INSTRUCTIONS:

Place the prepared Brussel sprouts on a large roasting pan or a large baking sheet. Add olive oil.

Add thinly sliced garlic to the pan evenly.

Add freshly grated Parmesan cheese. You can use pre-grated, but I promise freshly grated will be worth the extra time!

Season with salt and pepper. Toss to coat well.

Roast at 400F for 20 minutes or until golden brown. Scatter with more freshly grated Parmesan cheese and serve.

Chef Tom Morrison using a Winter Veggie Drop and Meat Drop cooks a brilliantly unique lamb cutlet dish. Check him out here - @chef_tommorrison

SERVES:

• 2 people

INGREDIENTS:

• 4 lamb cutlets
• 150 g macadamias, roasted
• 1 tsp coriander powder
• 1 tsp cumin powder
• 2 tbs dijon mustard
• 2 bunches broccolini, blanched
• 1 small clove garlic
• 1 tbs ground parmigiano
• 1 handful of basil
• 1/2 cup olive oil
• Zest and juice of 1/2 lemon

INSTRUCTIONS

Start by seasoning the lamb with salt and pepper. Next, brush the dijon mustard onto the lamb cutlets. This will act as a glue for the nut crumb.

Take 120g macadamias, coriander and cumin powder and blitz in a food processor or blender until it becomes a bit chunkier than breadcrumb consistency. Make sure the nuts are cold when doing this.

Coat the lamb in the nut crumb and begin to shallow fry In olive oil on a medium heat, about 2 minutes on both sides. Make sure to rest the lamb once done for 2 minutes.

Meanwhile, take 1 bunch of broccolini and place in a blender with parmigiano, lemon zest and juice, basil, 30g macadamias, garlic and seasoning. Blitz whilst slowly adding the olive oil. Add more oil if you need to so that the pesto just runs off a spoon.

Serve with the other bunch of blanched broccolini and some damn good roast potatoes!