Caesar Crusted Roast Beef Tenderloin with Butter Bean Puree

S&W Mayonnaise is the best foundation for every dressing and dipping sauce. Did you know it also binds your favourites together??

What you’ll Need: 🗒️ ⠀

Sea salt 

Ground black pepper

Extra virgin olive oil

Tenderloin

⅔ Cup of S&W Mayonnaise 

1kg Beef tenderloin, fat and silverskin trimmed

3 cup fine fresh breadcrumbs made from day-old white bread

⅔ cup finely grated parmesan

4 anchovy fillets packed in oil, drained, finely chopped

4 teaspoons dijon mustard

2 teaspoons finely grated lemon zest

2 teaspoons worcestershire sauce

2 garlic cloves, finely chopped

4 pieces of bread

Butter bean puree 

400g of canned butter beans 

1 clove of crushed garlic 

1/2 lemon juiced 

3 sprigs of lemon thyme 

METHOD

Tenderloin:

  1. Season tenderloin with salt/pepper, place onto a backing rack with a lined baking pan underneath, rest at room temperature for 1 hour.
  2. Preheat the oven to 220°c. Combine S&W Mayonnaise, breadcrumbs, parmesan, anchovy fillets, dijon mustard, lemon zest, Worcestershire sauce, 1 garlic cloves, finely chopped in a bowl. Spread mixture evenly around tenderloin.
  3. Roast tenderloin until crust is golden and place instant-read thermometer into thickest part of tenderloin registers 40°C– 45°C for rare or 50°C–55°C for medium-rare, 30–40 minutes.
  4. Rest tenderloin for 20 minutes and carve into 2 inch steaks.

Butter bean puree:

  1. Add butter beans into a small pot with 200 ml of water and cook for 10 minutes on medium heat.
  2. Drain beans, place  into a blender with 200 ml of water, let stand for 5 mins.
  3. In a pan add olive oil and add lemon thyme sprigs to infuse with oil on medium heat for 5 mins.
  4. Add saucepan olive oil and lemon thyme, salt, pepper and blend butter beans until smooth. 

Tom Yum Goong Seafood Soup 

Noodle hacks are all the rage, with a flavour base like this the just add protein makes sense!

What you’ll Need: 🗒️ ⠀

3 Trident tom yum goong soup packets  

6 scallops

400g prawns

1 stick of lemon grass

9 cherry tomatoes 

Sea salt 

2 tsp black peppercorns 

Vegetable oil

Sesame oil

METHOD

  1. Dice garlic, add to frying pan with vegetable oil on medium heat.
  2. Add scallops, deshelled prawns cooking for up to 10 minutes until golden brown. 
  3. Boil 1.2 L of water with a lemon grass stick, cherry tomatoes halved, peppercorns and salt for 10 mins. Add noodle chips and boil for 3 minutes stirring regularly.
  4. Add flavouring sachets, stir thoroughly until dissolved then remove from the stove.
  5. Serve soup in a bowl with a dash of sesame oil. 
  6. Add desired amount of scallop, prawn and vegetable toppings.

Sardine Panzanella Salad

When a salad is so nutritional its not just about the greens!

What you’ll Need: 🗒️ ⠀

2 x 105g cans of King Oscar sardines in oil

250g of stale ciabatta loaf 

500g of ripe tomatoes 

1 handful of capers

1 handful of basil 

1 small red onion

Sea salt 

Ground black pepper

Extra virgin olive oil 

Red wine vinegar 

METHOD

  • Break the ciabatta into rough 3-4 cm pieces and leave aside in a warm place for around 30 minutes to dry out and preheat oven to 200°c. 
  • Place ciabatta pieces onto an oven tray and drizzle with olive oil then cook in oven for 10 mins. 
  • Roughly chop tomatoes seasoning with salt and pepper. Place into a bowl along with capers and finely sliced red onion.
  • Take King Oscar Sardines and add to bowl with the dried ciabatta, 2 tablespoons of red wine vinegar and about 2 times as much extra virgin olive oil then mix.
  • Pick basil leaves, add to salad then serve.


Plant Based Pappardelle

Plant based made easy & super fancy!

What you’ll Need: 🗒️ ⠀

1 packet of Huva bolognese 

600g fresh pappardelle 

1 vegan parmesan cheese block

1 bunch of basil 

200g kalamata olives 

200g berry tomatoes 

400g crushed tomatoes tinned 

Sea salt 

Ground black pepper

Extra virgin olive oil 

METHOD

  1. Pour 250ml of water into the Huva packet and rest for 20 mins.
  2. Add packet to pot with dash of olive oil, crushed tomatoes and kalamata olives, cook for 15 mins.
  3. Blister cherry tomatoes in a pan on medium to high heat, add to pot cooking for 5 mins
  4. Bring water to boil in pot and cook pappardelle for 5-7 mins then drain, add dash of olive oil to stop from sticking.
  5. Serve pasta and mince in bowl, grate vegan parmesan on top. Pick basil leaves and garnish plate, add salt and pepper to taste.

Mushroom Noodle Soup

No matter the season udon is always soothing. We have the deliciousness of mushrooms and Wokka Noodles convenient ready to serve wet noodles makes this a go to for flavour and easy go to recipes.

What you’ll Need: 🗒️ ⠀

1 x 440g packet of Wokka Udon  

100g shitake mushroom

100g enoki mushrooms

1l vegetable stock 

2 sticks of spring onion

1 tsp crushed ginger 

1 tsp sesame oil

1 tbsp soy sauce 

2 tbsp of miso paste 

Sea salt 

Ground black pepper

Vegetable oil

METHOD

  1. Slice shitake and enoki mushroom, place into pot on medium heat with dash of vegetable oil. Cook until mushrooms sweat.
  2. Add 1l of vegetable stock, crushed ginger, sesame oil, soy sauce and miso paste and bring to boil for 5 mins.
  3. Season with salt and pepper, add Wokka Udon Noodles cooking for 10 mins reducing the heat to medium.
  4. Slice spring onion and garnish on top of the soup when serving.

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.