Coriander Pesto Noodles

What you’ll Need: 🗒️ ⠀

1 packet of Wokka wholegrain noodles 

1 cup cashews

2 cups spinach 

1 cup coriander

½ cup light olive oil 

2 garlic cloves

1 green chilli, de-seeded 

2 limes juiced 

Pinch salt

Pinch pepper

50g snap peas 

200g broccoli 

2 cups pea shoots 

METHOD

  1. Bring pot of water to boil
  2. Combine cashews, spinach, coriander, coriander, light olive oil, garlic, lime juice, chilli, salt, pepper in a food processor until it becomes a medium-smooth pesto texture.
  3. Add Wokka whole grain noodles to boiling water and cook for 5 mins.
  4. Boil kettle and blanch snap peas, broccoli in a bowl with boiling water, leave for 1 min and put into ice water.
  5. Remove noodles from pot and drain, mix with pesto.
  6. Serve pesto pasta with vegetables and top with pea shoots. 


Summer San Choy Bow

What you’ll Need: 🗒️ ⠀

1 packet of Huva san choy bau mix 

200g small button mushrooms, quarter 

2 tbsp light olive oil 

2 cloves of garlic, diced

1/2 medium red chilli, diced (optional)

1 cos lettuce

1 tbsp light soy sauce 

50g bean sprouts 

2 sprigs of mint 

METHOD

  1. Pour 180ml of water into Huva san choy bau mix packet and leave for 15 mins.
  2. In a pan on medium heat cook oil, garlic and chilli, simmer for 3 mins.
  3. Add mushrooms, cook for 5 mins then add san choy bau mix.
  4. Once san choy bow mix is heated through, remove from stove top.
  5. Slice the end of cos lettuce and break into individual leaves, wash.
  6. Season san choy bow mix with salt, pepper and soy sauce, dish onto cos lettuce.
  7. Garish with bean sprouts, mint and serve. 


Smoked Trout and Avocado Scotch Egg

What you’ll Need: 🗒️ ⠀

50g Ocean blue smoked trout 

1 egg, small 

1 avocado, halved 

⅓ cup panko crumbs 

¼ cup sesame seeds 

Vegetable oil

Salt 

Pepper 

¼ cup S&W Mayonnaise 

1 tbsp lemon juice 

1 sprig of dill, chopped 

METHOD

  1. Preheat the deep fryer to 200 C.
  2. Add water to pot, bring to boil, add egg and cook for 6 mins.
  3. Allow the egg to cool and peel.
  4. Cut avocado in half and peel skin off, remove seed.
  5. Mix panko crumb, sesame seeds and a pinch of salt and pepper in bowl.
  6. Line avocado with a thin layer of smoked trout on both halves.
  7. Place the egg inside one half a close avocado together.  
  8. Roll avocado in bread mix and fry until brown.
  9. Combine mayonnaise, lemon juice and dill in a sauce bowl.
  10. Cut in half and serve with dill mayonnaise.


Dried Fig and Gorgonzola Salad with White balsamic lemon vinaigrette 

What you’ll Need: 🗒️ ⠀

Salad

100g Angas Park figs, halved

2 pink lady apple, thinly sliced lengthways

½ red cabbage, thinly sliced lengthways

100g rocket 

120g gorgonzola, crumbed 

6 sprigs of mint leaves, leaves picked

Dressing

8 tbsp of lemon juice 

2 tbsp light olive oil 

¼ cup white balsamic vinegar

½ tsp salt

½ pepper

½ white sugar 

METHOD

  1. Combine figs, apple, cabbage, rocket, gorgonzola in a bowl.
  2. Mix lemon, olive oil, white balsamic vinegar, salt, pepper and sugar in a small bowl.
  3. Dress salad with vinaigrette when ready to serve and garnish with mint.


Steamed Butterfly Chicken Breast with Vegetable Medley

What you’ll Need: 🗒️ ⠀

1 tbsp olive oil 

4 skinless chicken breast 

125g button mushrooms

1 garlic clove

4 shallots 

1 Oxo Chicken stock cube, dissolved in water

12 cherry tomatoes 

4 thyme sprigs 

4 rosemary sprigs 

1 lemon

METHOD

  1. Preheat oven to 200c.
  2. Cover baking tray with aluminum foil and oil with brush
  3. Slice chicken horizontal to form a pocket in the breast
  4. Fill pocket with mushrooms, garlic, shallots and parsley
  5. Pour Oxo chicken stock onto bake try and place chicken breast into stock
  6. Add sliced vegetable around chicken with a squeeze of lemon
  7. Scrunch foil to seal and bain in oven for 15 mins
  8. Allow to rest for 5 mins then serve.


Crispy Skin Fish with Sweet Chilli Salsa

What you’ll Need: 🗒️ ⠀

140ml Trident sweet chilli sauce  

4 200g fillets of barramundi (white fish)

50g lemon grass paste

2-3 red chillies 

1 lime

1 handful of coriander 

1 spring onion sprig

100g crushed tin tomatoes 

1 tbsp baking soda 

½ cup corn flour 

⅛ cup dried coriander 

Sea salt 

Ground black pepper

Vegetable oil 

METHOD

  1. Take fish portions and spread lemongrass paste over fillet side up and store in fridge overnight. 
  2. On a plate mix baking soda, corn flour, dried coriander, salt and pepper. Take large fry pan on high heat, add vegetable oil for shallow fry. 
  3. Place fish fillet skin side down into flour mixture, tap off excess flour. Add fillet to pan skin side down, cook for 5 mins then flip and repeat.
  4. Slice red chillies, spring onion, coriander and place in bowl. Mix with Trident sweet chilli sauce, crushed tin tomatoes and  lime juice.
  5. Remove fillets from pan, place on paper towel resting until ready to serve with sweet chilli salsa mix.


Date, Prosciutto and Blue Cheese Jaffle 

This is no ordinary jaffle!

What you’ll Need: 🗒️ ⠀
Paste 

1 200g packet of Angas Park medjool dates

⅛ maple syrup 

Jaffle 

1 loaf of bread

1 100g prosciutto sliced

1 150g blue cheese 

8 sage leaves 

Sea salt 

Ground black pepper

Extra virgin olive oil spray 

METHOD

Date Paste:

  1. Boil water and empty angas park dates into a bowl. Cover dates with boiled water and leave for 5 mins. 
  2. Drain water from dates and place into a bowl adding maple syrup. Mush dates with a spoon,  mix to turn into a paste. 

Jaffle:

  1. Turn on jaffle sandwich maker to heat up. Take a slice of bread, spread a small dollop of date paste, add 2 slices of prosciutto, blue cheese and another slice of bread on top.
  2. Spray jaffle maker with olive oil spray and place sandwich with 2 sage leaves on top. Close jaffle maker to press the sandwich and cook for up to 5 mins.
  3. Repeat the process to make multiple sandwiches.


Crispy Pork Belly and Kimchi Rice Lettuce Cups 

What you’ll Need: 🗒️ ⠀

1 250g Tilda basmati rice 

400g kimchi 

400g pork belly sliced 

2 spring onion sprigs 

1 Iceberg Lettuce 

2 Garlic bulb 

3 tbsp Gochujang tub 

1 tsp Sesame oil 

Sea salt 

Ground black pepper

Vegetable oil 

White rice wine vinegar 

METHOD

  1. Slice pork belly into 2 cm cubes and place into a bowl with a pinch of salt and pepper. 
  2. Dice garlic and add 2 tbsp gochujang paste to bowl the mix and refrigerate overnight. 
  3. Preheat the oven to 180°c and spread pork belly onto a tray with a dash of vegetable oil cooking for 20 mins.
  4. Wash iceberg lettuce and break leaf by leaf to create cups.
  5. In a saucepan on medium heat add vegetable oil, sliced garlic, 1 tbsp gochujang paste and kimichi sliced into 2-3cm pieces, cook for 5 mins.
  6. Heat Tilda rice packet in microwave for 90 seconds, set saucepan on low heat and add rice to pan turning through until covered with kimchi mix.
  7. Remove pork belly from the oven. Slice spring onion.
  8. Take an iceberg lettuce cup filled with kimchi rice and top with pork belly, spring onion and serve. Add dash of white rice wine vinegar to taste.


Bacon Ranch Corn Riblets 

Thank you TikTok for another delicious food trend! Corn gets a make-over with this finger licking saucy rib experience.

What you’ll Need: 🗒️ ⠀

1 x 250ml Paul Newman’s ranch dressing 

4 whole corn cobs 

1 lime (optional)

300g of diced bacon 

1 handful of Parsley 

1 tsp Smoked Paprika

2 tsp Garlic Powder

2 tsp Sea salt 

1 tsp Ground Black Pepper

¼ cup Extra virgin olive oil

METHOD

  1. Chop corn into 4 quarters per cob to create riblets and place onto bake sheet. 
  2. Combine olive oil, salt, pepper, paprika and garlic powder in a bowl and mix.
  3. Preheat oven 180°c, brush mixture on corn for 20 minutes.
  4. Heat a small frying pan and cook diced bacon until crispy. Dice parsley coarsely and place to the side.
  5. Serve corn riblets topped Paul Newman’s Ranch dressing, crispy bacon and parsley. 


Smoked Salmon Bruschetta 

Brushetta is not always about the tomatos! Smoked salmon makes it all amazing!

What you’ll Need: 🗒️ ⠀

1 x 100g Ocean Blue Smoked Salmon 

Bread loaf of choice (Sourdough recommended)

1 x 400g Punnet of cherry tomatoes

1 x Handful of basil  

1 x Red onion 

1 x Garlic bulb

1 x Lime

Sea salt 

Ground Black Pepper

Extra virgin olive oil 

Balsamic vinegar

METHOD

  1. Cut cherry tomatoes in half, dice red onion then drizzle olive oil over ingredients followed by the juice of a whole lime. Season with salt and pepper, mix and leave in the fridge for 20 minutes. 
  2. Set oven to 200°c and toast bread for 10 min. Pick basil leaves and place to side.
  3. Take bread while still warm and rub a cut clove of garlic over each side. Place ocean blue salmon strips onto bread.
  4. Top with bruschetta mixture, basil and serve with extra olive oil and balsamic vinegar.