Have you tried JEAN PERRIN GOAT’S MILK RACLETTE?

As the weather starts to cool we start to crave foods that are warming and thats how you enjoy raclette, commonly used for melting based on heating the cheese and scraping off the melted part so you can enjoy that beautiful stream of cheese theatre. Made by Jean Perrin in the eastern part of France close to the Swiss border this raclette is made from goat’s milk and is made for melting over potatoes in the traditional French style, served with cornichons on the side.
Goat’s milk raclette is milder in flavour than cow’s milk varieties. It is creamy and buttery with a subtle goat’s milk flavour – and it melts beautifully.


One Pot Pad Thai with Prawns & Tofu

Featuring Trident Rice Stick Noodles

INGREDIENTS

2 x packets Trident  noodles

1 tbsp rice bran oil

300g chicken thigh fillets, fat trimmed, each thigh sliced into 6 strips

100g firm tofu, sliced

1 egg, lightly beaten

100g bean sprouts

¼ cup roughly chopped garlic chives

Lime, to serve

Toasted peanuts, to serve

PAD THAI SAUCE

1 tbsp rice bran oil

4 cloves garlic, finely chopped

3 birdseye chillies, finely chopped

¼ cup finely grated palm sugar

¼ cup tamarind paste

2 tbsp fish sauce

2 tsp soy sauce


METHOD

Soak noodles in boiling water for 5 mins, drain and set aside.  

To make the pad thai sauce, in a small saucepan heat the oil over a medium heat.  Add the garlic and chilli, frying for 1 minute until fragrant.  Add all of the remaining ingredients, stirring until the sugar has dissolved.  Reduce heat to a simmer and cook for a further 2-3 minutes until the sauce thickens.  

In a large wok or frypan heat the oil.  Add chicken and fry for 5-6 mins or until golden and cooked through.  Push chicken to one side of the pan, add tofu and fry for 2-3 mins until golden.  Push tofu to the side of the pan, add the egg mixture and fry, stirring, until cooked.  Add the sprouts, chives, cooked noodles and pad thai sauce, tossing to coat and just heat through.

Divide the pad thai between bowls and serve with lime wedges and a generous scatter of peanuts.

Serves 6 – 8


Tandoori chicken with Mundella yoghurt & True Foods Naan bread

INGREDIENTS

1 whole chicken

½ cup Sharwoods tandoori paste

1 cup natural Mundella Greek yoghurt

1 garlic clove, crushed

1 tsp ground cumin

1 tbs lemon juice

½ cup chopped coriander leaves

Steamed basmati rice, to serve

True Foods Naan bread, warmed, to serve

1 Lebanese cucumber, cut into wedges, and coriander leaves, to serve


METHOD

Slice chicken into 3cm thick pieces. Combine tandoori paste, yoghurt, garlic, cumin, lemon juice and coriander in a large snap-lock bag. Add chicken and seal bag. Rub bag to combine ingredients and coat chicken. Remove excess air from bag and reseal. Label and date. Marinate in refrigerator overnight, then freeze for up to 2 months.

Defrost chicken in fridge overnight. Remove chicken from marinade. Transfer marinade to a small saucepan over medium heat. Bring marinade just to the boil, then reduce heat and simmer gently for 10 minutes.

Meanwhile, cook chicken on a chargrill or frying pan over high heat for 3 minutes each side or until golden. Serve with sauce, rice, naan, cucumber and extra coriander.

tip: to make this super quick and no-fuss dinner even easier when it’s time to cook, look for precooked microwaveable rice.


Kingfish with Soy & Ginger dressing

Featuring Yamato Raw Soy Sauce

INGREDIENTS

1 bunch of Shallots, thinly sliced

2 Lebanese cucumbers, thinly sliced on a mandolin
600 gm sashimi-grade kingfish, thinly sliced

To serve: roasted sesame seeds and shiso leaves

Ginger-soy dressing

100 ml light Yamato soy sauce

1 tbsp roasted sesame oil
3 tsp rice vinegar
1 tsp finely grated ginger


METHOD

For dressing, whisk ingredients in a bowl to combine.

Arrange sashimi on plates, then top sliced shallots cucumber, drizzle with dressing, scatter with roasted sesame seeds and serve.


Maple glazed beetroots with macadamias and cress salad

INGREDIENTS

2 beetroots, peeled, cut into wedges

2 tsp balsamic vinegar, plus extra to drizzle

2 tsp olive oil, plus extra to drizzle

3 thyme sprigs, leaves picked

3/4 cup (75g) walnuts

1 tbs maple syrup

75g mild Daffanois blue cheese (such as gorgonzola dolce), crumbled

Watercress, to serve


METHOD

1. Preheat the oven to 180°C and line a large baking tray with foil. Place beetroot, vinegar, oil and thyme in a bowl. Season, then toss to coat. Place on baking tray and roast for 50 minutes or until cooked through. Cool completely on tray.
2. Meanwhile, line a separate baking tray with baking paper. Toss walnuts in maple syrup, then roast for 12 minutes or until golden. Cool completely on tray.
3. Arrange watercress on a serving plate, top with beetroot, maple- roasted walnuts and cheese. Drizzle with a little extra oil and balsamic, then serve.


BBQ Spring Lamb & Mint Sauce

Warmer days call for outdoor entertaining, and what better dish to kick things off than our BBQ Spring Lamb with Mint Sauce 👌 A simple dish that is all about flavour and freshness!

INGREDIENTS

1 tablespoon Tracklements Traditional Mint Sauce

1 tablespoon balsamic vinegar

2 teaspoons ground cumin

1 teaspoon dry mustard

2 teaspoons honey

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

8 (4-ounce) lamb loin chops, about 1 inch thick,

How to Make It
Step 1
Combine first 7 ingredients in a small bowl, stirring well. Place lamb in a single layer in a shallow dish; rub spice mixture evenly over both sides of lamb. Cover and refrigerate for 4 hours.

Step 2

Prepare grill.

Step 3
Place lamb on a grill rack coated with cooking spray. Grill 4 minutes on each side or until desired degree of doneness. Serve immediately with baby peas and Mint sauce


Spring Vegetable Tart

INGREDIENTS

2 sheets butter puff pastry
1 egg, lightly beaten
1 tub (150g) roasted capsicum and pecorino dip (or other vegetable dip) 6 baby zucchini, halved lengthways
3-4 (120g) yellow squash, thinly sliced with a mandoline
1 bunch asparagus, thinly sliced lengthways with a mandoline
150g goat’s cheese
Extra virgin olive oil, to serve
Balsamic vinegar glaze, to serve
Mixed herbs, to serve


METHOD

Preheat oven to 200°C. Line a large baking tray with baking paper.

To make tart case, place pastry sheets side by side on the lined tray. Brush egg wash along the long edge of one sheet, then overlap with the other by 2cm to create a large single sheet measuring approximately 36cm x 20cm.

Fold and pinch all four sides to make a 2cm border, pushing down to seal. Brush border with egg wash. Using a fork, prick the base of the tart all over.

Place in oven and bake for 20 minutes or until the pastry is golden.

Remove from oven and spread base of pastry with dip.

How to prepare puff pastry

Meanwhile, place vegetables in a large bowl. Pour boiling water over vegetables, steep for 1 minute to blanch, then drain and pat dry with kitchen paper.
Scatter vegetables over tart and crumble over goat’s cheese. Drizzle with oil and vinegar glaze. Serve with mixed herbs.


Spanish Style Sardine Brushetta

We’re ready to bring out our Spanish Style Salad with Sardines this weekend! From ‘ Tin to Table’ this vibrant recipe will turn even the biggest cynics into sardine lovers 👌

INGREDIENTS

1-2 servings
1 can King Oscar King Oscar Oakwood Smoked Sardines in Extra Virgin Olive Oil, drained, oil reserved
5 cups prepared mixed salad greens
1 oz prepared piquillo or roasted red peppers
10-12 Spanish style olives
1/2 small red onion, sliced very thin
1 oz shaved Manchego or Parmesan cheese
1 oz slivered almonds
Dressing

2 tbsp fresh lemon juice
1 tsp lemon zest
Reserved oil from sardines
Salt and pepper to taste


METHOD

Break fish into bite-size chunks.
Whisk dressing ingredients until combined and toss with fish and salad ingredients.
Top salad with cheese and slivered almonds, serve immediately.


Tom Kha Gai Soup (Thai Coconut Chicken Soup)

INGREDIENTS

400 ml pouch Trident Coconut Cream
800 ml of chicken stock
1 lemongrass stem, trimmed and cut into four
4 kaffir lime leaves (optional)
2 spring onions, sliced on an angle
250 g chicken breast, diced
8-12 small button mushrooms, halved
½ teaspoon salt
1-11/2 tablespoons lime juice
1-11/2 tablespoons fish sauce
1 large chilli
4 lime wedges


METHOD

In a wok combine coconut cream, stock, lemongrass, lime leaves if using, and white parts of spring onion. Slowly bring to the boil and simmer for 2 minutes.
Add chicken, mushrooms and salt, and simmer for 11/2-2 minutes.
Season to taste with lime juice and fish sauce.
Serve garnished with spring onion greens and a lime wedge.
Serves 4


Ultimate Banana Bread

INGREDIENTS
4 ripe bananas mashed

1/2 cup of golden syrup

125g salted butter at room temperature

180g brown sugar

2eggs lightly beaten

1 3/4 cup plain flour

1tsp bicarb of soda

1tsp baking powder

1tsp vanilla extract

1tsp cinnamon

1 cup Sunbeam walnuts

½ cup Sunbeam raisins


METHOD

Preheat oven 160’c fan bake. Beat the sugar and butter until creamy then add the eggs, vanilla & cinnamon and beat until mixed. Add the rest of the ingredients and mix well with a spatula. Lightly grease a loaf tin and line with baking paper. Then pour the mixture in and cook for approx 55mins or until a skewer comes out of the middle clean. Cool in the tin and then slice to serve!