Author: Andy

FISH FILLETS WITH TOMATOES ZUCCHINI & BASIL

FISH FILLETS WITH TOMATOES ZUCCHINI & BASIL

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Servings: 4
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 2 cups thinly sliced zucchini (use yellow as well ig you can find them)
  • 1/4 cup sliced shallots
  • 1/4 cup sliced fresh basil divided, plus 1/4basil leaves
  • 20 cherry tomatoes halved
  • 4 tablespoons dry white wine
  • 4 tablespoons extra-virgin olive oil divided
  • Sea salt flakes freshly ground pepper
  • 4 200 g white flaky fish fillets such as snapper or barramundi

Method
 

  1. Place four 14x12" sheets of parchment paper, or heavy-duty foil if grilling, on a work surface. Divide zucchini among parchment sheets, arranging on one side of sheet in thin layers. Sprinkle shallots and sliced basil over, dividing equally. Scatter tomato halves around zucchini. Drizzle each packet with 1 Tbsp. wine and 1/2 Tbsp. oil (add 1/2 Tbsp. water to each if grilling). Season with salt and pepper. Place a fish fillet atop each portion. Season with salt and pepper; drizzle 1/2 Tbsp. oil over each.
  2. Fold parchment over mixture and crimp edges tightly to form a sealed packet. DO AHEAD: Can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing.
  3. Preheat oven to 200c. Place packets in a single layer on a large rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Bake or grill fish until just cooked through (a toothpick poked through the parchment will slide through fish easily), about 10 minutes. Carefully cut open packets (steam will escape). Garnish with basil leaves.
Author Posted on Categories Fish

Honey Roast Peach Slab Pavlova With Honeycomb

Honey Roast Peach Slab Pavlova With Honeycomb

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Servings: 12
Course: Dessert
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

Slab Pavlova Base
  • 6 egg whites room temperature
  • 1/2 teaspoon salt
  • 330 g caster sugar 1 1/2 cups
  • 2 teaspoons white vinegar
  • 1 tablespoon cornflour
Honey Roast Peaches
  • 6-8 small ripe loose-stone yellow peaches
  • 1/3 cup brown sugar
  • 1/3 cup honey
  • 1/3 cup water
  • 1 teaspoon vanilla paste or essence
Honey Comb
  • 125 g white sugar 1/2 cup + 2 tablespoons
  • 100 g golden syrup 1/4 cup
  • 2 teaspoons baking soda
Mascarpone Cream
  • 250 ml cream 1 cup, heavy cream in US
  • 200 g mascarpone
  • 250 g creme fraiche
  • 30 g icing sugar
  • 2 teaspoons vanilla essence

Method
 

Honey Comb
  1. Line a small baking tin with baking paper (we used 20 x 20 but the exact size doesn’t matter)
  2. In a medium heavy based pan, heat the sugar and golden syrup over low heat until the sugar dissolves. Meanwhile, measure the baking soda into a small container, ready to use quickly, and have the baking tin nearby.
  3. Increase the heat and bring the sugar to the boil. Boil for 2 minutes, stirring occasionally so it doesn’t burn. you’ll see it turn a slightly darker caramel colour.
  4. Add the baking soda and quickly stir to fully combine - the honeycomb will froth up and lighten.
  5. Quickly pour into prepared tin. Don’t worry about spreading it out evenly.
  6. Leave to set until cold and then break into pieces. If it has been a very humid day, you might find that it gets a bit sticky - just keep it in the freezer until you need it and it will much easier to snap and crumble
  7. You will probably have extra left over after using it for the pavlova - dip leftovers in melted chocolate to make them even better!
Slab Pavlova Base
  1. Line a baking tray with baking paper. Using a 20x 30cm tin or a ruler, trace out a roughly 20 x 30cm rectangle on your baking paper with a pencil - this gives you a guide for shaping the pavlova.
  2. Preheat the oven to 180°C (not fan bake).
  3. Wipe out your stand mixing bowl with a bit of lemon juice or vinegar to remove any bits of grease from last time you used it - you want your bowl and beater attachment to be super clean and dry.
  4. Add the egg whites and salt to the bowl and beat using the whisk attachment on high speed until frothy.
  5. Still on high speed, start adding the caster sugar, 1 tablespoon at a time, until it is all absorbed and the egg whites are stiff and glossy. This should take about 10 minutes, and when you rub a bit of meringue between your fingers you shouldn’t be able to feel any sugar granules.
  6. Whisk in the vinegar. Sift the corn flour over the meringue and gently fold through with a spatula.
  7. Use a big spoon to drop dollops of meringue onto your traced rectangle. Use an offset spatular similar to spread it gently into a rectangle, creating a few swirls and peaks as you go.
  8. Place it in the oven. Immediately turn the heat down to 130°C and bake for 1 1/2 hours. Turn off the oven and leave it in the oven without opening the door until completely cool, ideally overnight.
Honey Roast Peaches
  1. Preheat the oven to 180°C
  2. Halve and stone the peaches and place cut side up in a single layer in a rectangular roasting tray or baking tin with sides. In a small bowl, combine the honey, brown sugar, water and vanilla. Pour over the peaches.
  3. Roast for 30-40 minutes, basting the peaches with the honey syrup occasionally, until the peaches are tender and starting to caramelise around the edges.
  4. Set aside in a bowl to cool, including the honey syrup. Use at room temperature - if they are still hot they will start making the mascarpone cream runny.
Mascarpone Cream
  1. Whip the cream to soft peaks.
  2. In a separate bowl, mix together the mascarpone, creme fraiche, icing sugar and vanilla. Fold in the softly whipped cream.
To assemble
  1. Spoon the mascarpone cream over the cooled pavlova base.
  2. Top with the cooled caramelised peaches and shards of hokey pokey.
  3. Serve immediately

Crispy Skin Snapper & Salsa Verde

Saddletail Snapper & Salsa Verde

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Servings: 4
Course: Main Dish
Cuisine: Italian, Modern Australian
Ingredients Method

Ingredients
  

SALSA VERDE
  • Large Bunch parsley
  • Large Bunch basil
  • Large bunch mint
  • 3 Anchovies
  • 1 Tbsp Capers
  • 1 clove Garlic
  • 200 ml Extra Virgin Olive Oil
  • Squeeze of lemon juice.
SALAD AND FISH
  • 500 g Waxy new potatoes
  • 200 g cherry tomatoes
  • 200 g Asparagus spears or french beans
  • 4 snapper or white fish fillets skin on

Method
 

  1. Pick only parsley leaves, otherwise the sauce will be very bitter. Add all the other salsa verde ingredients in a food processor and blitz until smooth. Taste and season with salt and pepper and the lemon juice.
  2. Cut all the tomatoes in half. Cook the potatoes until soft and half again.
  3. Blanch the green beans/asparagus for 1 minute 30 seconds. As they are still hot, trim into 2inch pieces and add to the salsa. The same with the potatoes. This helps the salsa flavour the ingredients, rather than sit on the ingredients.
  4. Heat a frying pan over a medium high heat. Add the fish skin side down. Season with salt and pepper. Leave in the pan until all the sides are white (cooked) and the skin is just turning brown at the edges. Flip, cook for 1 minute then turn the heat off. Leave the fish in the pan as you plate up.
  5. Once you’ve plated up, then place a fish fillet directly on top.
Author Posted on Categories Seafood

Easy Italian Peach Crumb Cake

Easy Italian Peach Crumb Cake

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Servings: 8
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

CRUMB CRUST2.5 cups flour
  • cup .5sugar 100 grams
  • 2 teaspoons baking powder
  • 1 pinch salt
  • cup .3+ 3 tablespoon butter very cold
  • 1 egg
PEACH FILLING
  • 2 1/2 cups sliced peaches (peeled sliced then halved)
  • 1 1/2 tablespoons sugar

Method
 

  1. Pre-heat oven to 180° celsius.
  2. Grease and flour an 20cm. A spring form pan best.
  3. In a medium bowl mix together peaches and sugar, set aside.
  4. In a large bowl whisk together flour, sugar, baking powder and salt, add butter using a pastry blender, or fork combine to form a crumbly mixture, add the egg and continue to mix only until still crumbly.
  5. Add approximately 2/3 of the crumbly mixture to the cake pan, spoon peach mixture on top and sprinkle with remaining crumb mixture.
  6. Bake for approximately 30-40 minutes or until lightly golden on top. Let cool.
  7. Serve with vanilla ice cream if desired. Enjoy!

Notes

Notes An easier way to cut in butter, is to first place the butter in the freezer for about 15-20 minutes, then grate it directly into the bowl, stir with a fork and there you have a crumbed mixture.

Cherry, Roasted Chilli & Herb Salad

Cherry, Roasted Chilli & Herb Salad

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Servings: 4 as a side
Course: Entree, Platter
Cuisine: Modern Australian
Ingredients Method Notes

Ingredients
  

  • 2 red chillies
  • 500 g fresh dark pitted cherries
  • 1 cup coriander leaves
  • 1 cup ⁄2walnut halves toasted and roughly chopped
  • 3 tbsp. olive oil
  • 1 1 ⁄2 tbsp. pomegranate molasses
  • 1 tbsp. fresh lemon juice
  • Kosher salt and black pepper to taste

Method
 

  1. Heat oven grill to high. Place chiles on a baking sheet; grill, turning as needed, until charred and tender, 4-5 minutes.
  2. Transfer to a bowl and cover with plastic wrap; let sit 5 minutes.
  3. Discard stems, skin, and seeds from chiles; finely chop and transfer to a bowl.
  4. Add cherries, coriander, walnuts, oil, molasses, juice, salt, and pepper; toss to combine.
  5. Serve chilled or at room temperature.

Notes

You can make pomegranate molasses by reducing 2 cups of cranberry juice over a medium heat until around 1/2 cup remains - It will thicken more on standing, so don't over reduce.

Nectarine and peanut chicken salad

Nectarine and peanut chicken salad

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Servings: 2
Course: Entree, Main Dish, Platter
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 1  skinless chicken breast
  • 50 g watercress
  • 2 nectarines
  • 8 g asparagus spears
1/2 cucumber
2 tomatoes or 10 cherry tomatoes
50sugar snaps
2 tablespoons chopped fresh corinader
  • 1/2 red chilli peppers chopped
  • 2 tablespoons roasted peanuts
  • 2 tablespoons oil
marinade
  • 40 ml soy sauce
  • 2 tablespoons fish sauce
  • tablespoon juice and lemon zest of 1/2 lime
1honey
  • 1 clove garlic finely chopped
peanut sauce
  • 1 clove garlic  minced
  • 1/2 teaspoon chopped chilli pepper
  • 1 tablespoon grated ginger
  • 1 tablespoon coconut oil
  • juice and zest of 1/2 lime
  • 200 ml coconut milk
  • 100 g peanut butter
  • 2 tablespoons Thai red curry paste
  • black pepper and salt

Method
 

  1. Combine all the ingredients for the marinade in a bowl.
  2. Cut the chicken into thin strips, put in a clean bowl and toss with 3/4 marinade. Place in the fridge.
  3. Cut the nectarines into small pieces and toss with the rest of the marinade.
  4. Heat the coconut oil in a small saucepan, sauté the garlic and the ginger over low heat. Add the chili pepper and stir, pour coconut milk and bring to a boil. Combine with the rest of the ingredients and cook over low heat until the peanut butter has melted and the sauce is smooth. Season with salt and pepper.
  5. Cook the sugar snaps in salted water. Cut the tomatoes and the cucumber into small pieces.
  6. Preheat your grill pan to high heat. Rinse the asparagus under cool water and remove the woody stems. Drizzle with oil and grill for 10 minutes until soft.
  7. Grill the nectarines for 2-3 minutes or until light char marks appear, flip and grill another 2-3 minutes.
  8. Thread your chicken onto the skewers. Grill until the chicken is cooked through and light grill marks appear, turn from time to time so the meat doesn’t burn.
  9. Arrange the watercress on the plates, add cucumber, tomatoes and sugar snaps. Add the grilled asparagus and nectarines and top with the chicken. Drizzle generously with peanut sauce, add the chopped peanuts, chili pepper and fresh corinader. Enjoy!

Peach Curd With Meringue Clouds

Peach Curd With Meringue Clouds

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Servings: 4
Course: Dessert
Cuisine: Modern Australian
Ingredients Method Notes

Ingredients
  

  • 3 large eggs separated, room temperature
  • 1/2 cup plus 1/3plus 1 tablespoon sugar
  • 3 medium peaches 1 pitted and chopped, 2 cut into 1/4-inch wedges, about 500g total
  • 1/2 cup plus 1 teaspoon fresh lime juice
  • 3 tablespoons white rum
  • 5 tablespoons chilled unsalted butter cut into pieces

Method
 

  1. Preheat oven to 90°C. Using a stand mixer fitted with the whisk attachment, beat egg whites on medium-high speed until frothy, about 1 minute. With the motor running, add 1/2 cup sugar, 1 Tbsp. at a time, and beat until medium peaks form, about 5 minutes. Continue to beat until stiff, glossy peaks form, 10–12 minutes.
  2. Transfer meringue to pastry bag and cut off tip so opening is 1/4" wide. Pipe four 3 1/4" rounds onto a grease proof-lined rimmed baking sheet. Bake meringues until dry, firm, and peel easily off of baking sheet around 90–105 minutes. Turn off oven and let cool in oven with door slightly ajar.
  3. Meanwhile, pulse chopped peach in a food processor until smooth. Transfer peach purée to a small bowl.
  4. Toss peach wedges with 1 Tbsp. sugar and 1 tsp. lime juice. Let sit, tossing occasionally, until peaches release their juices.
  5. Bring a medium pot of water to a simmer. Whisk rum, egg yolks, and remaining 1/3 cup sugar and 1/4 cup lime juice in a medium bowl. Place bowl over a pot of barely simmering water and cook, whisking constantly, until mixture is foamy and thickens slightly, around 5 – 6 minutes. Whisk in butter a few pieces at a time, incorporating completely before adding more. Stir in peach purée and let cool slightly.
  6. Strain through a fine-sieve into a small bowl. Press plastic wrap directly onto surface and chill until cold, at least 2 hours.
  7. Gently break each meringue and divide among bowls. Spoon peach curd over and top with macerated peaches.

Notes

Do Ahead: Peach curd can be made 2 days ahead. Cover and chill.

MANGO CHEESECAKE JARS

MANGO CHEESECAKE JARS

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Servings: 3 jars
Course: Dessert
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

FOR THE BISCUIT BASE
  • 100 g digestive biscuits
  • 40 g Butter melted
FOR THE CHEESECAKE FILLING
  • 150 grams cream cheese room temperature
  • 85 ml whipping cream full fat
  • 160 ml mango puree
  • 140 g melted white chocolate
  • 3/4 tablespoon lemon juice
  • 2 cups mango chunks
  • Mint leaves for garnishing
  • few drops of orange edible colour optional

Method
 

  1. Put the biscuits in a zip lock bag and crush the biscuits by rolling a rolling pin over it. Remove the crushed biscuits into a bowl and mix it with melted butter
  2. Put this biscuit mixture at the base of every jar. Press with a spoon while adding the crushed biscuits to the bottom of the jars. Refrigerate for 10 mins
  3. In another bowl, beat the cream cheese until light and fluffy. Add the whipping cream to this mixture and continue beating until the whipping cream becomes fluffy. Add the mango puree and beat well until the ingredients are well combined
  4. Now, add the melted white chocolate to the mixture, beat well. Mix in the lemon juice and add colour if using
  5. Put this in a piping bag and pipe this mixture all around the sides of the jar making a well in the centre. Keep adding the mango pieces in the centre of the jars and the cream cheese mixture on the sides of the jar
  6. Once filled, tap the jars to remove any extra air bubbles. Top the jar with some more mango pieces and some mint. Refrigerate for 2 hours and enjoy!
Author Posted on Categories Mango

CORN, ASPARAGUS AND ZUCCHINI FRITTERS

CORN, ASPARAGUS AND ZUCCHINI FRITTERS

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Servings: 8 patties
Course: Entree, Main Dish, Platter
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 1 bunch fresh asparagus
  • 1 medium zucchini
  • 1 cup fresh corn kernels cooked
  • 2 Tbsp ground flaxseed + 6 Tbsp warm water
  • 5 Tbsp whole wheat flour
  • 1 tsp dried thyme
  • 1/2 tsp dried parsley
  • 1/2 tsp salt
  • black pepper to taste
  • 6 Tbsp plain yogurt or sour cream or vegan alternative
  • 1 clove garlic crushed
  • 3 tsp dried dill
  • 1 Tbsp lemon juice
  • Chives chopped (for garnish)

Method
 

  1. In a small bowl, combine ground flaxseed with warm water, mix well, and set aside (in the fridge) for about 10 minutes until it is well combined and a gel has formed.
  2. Rise asparagus and trim the woody ends off. Cut the ends off the zucchini and rinse.
  3. Run the asparagus and zucchini through the food processor with the shredding blade attachment.
  4. In a large mixing bowl, combine shredded asparagus and zucchini, corn (thawed if using frozen), flour, salt, pepper, thyme, parsley, and flax egg. Stir to combine.
  5. Spread a thin layer of coconut oil on a large saute pan then place over medium heat.
  6. Form cakes with your hands and place on saute pan. Make the fritters as thin as possible; this will make them crispy. Use your spatula to flatten once on the pan.
  7. Cook for about 3-4 minutes on each side or until browned.
  8. In a separate bowl, combine vegenaise, garlic, dill, and lemon juice and stir until well combined. Top your fritters with this delicious sauce, chopped chives, and fresh or dried dill.

Honey Grilled Watermelon Caprese Salad

Honey Grilled Watermelon Caprese Salad

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Servings: 4
Course: Entree, Main Dish, Platter
Cuisine: Modern Australian
Ingredients Method Notes

Ingredients
  

  • 2 large round watermelon slices, each cut into 4 triangles (so 8 triangles)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons honey
  • 1 punnet of grape tomatoes quartered
  • 120 g of fresh mozzarella balls cut in half or sliced
  • a bunch of fresh basil leaves
  • balsamic glaze for drizzling

Method
 

  1. Preheat a grill or fry pan to medium heat.
  2. Brush both sides of each watermelon triangle with olive oil and season all sides with salt and pepper.
  3. Add a drizzle of honey over each triangle and place them on the grill, grilling each side for about 2 minutes.
  4. Remove and add a little more honey if desired.
  5. Assemble salads by placing 2 watermelon triangles on each plate, then cover with a sprinkle of tomatoes, mozzarella and basil leaves.
  6. Add some salt and pepper on top, then drizzle with balsamic glaze. Serve!

Notes

Balsamic Glaze is available in our store. However if you want to make it add 1 cup of balsamic vinegar and 1 tablespoon of brown sugar to a pan, bring to the boil then reduce heat and simmer until reduced by 3/4. The glaze will thicken further once removed from the heat.