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. 


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.


Sweet Chilli Cheese Puffs

What you’ll Need: 🗒️ ⠀

¼ cup Trident sweet chilli sauce 

125g butter 

1 cup water

½ salt 

4 large eggs 

1 cup grated cheese 

¼ cup parmesan cheese 

¼ cup lemon thyme leaves 

pepper  

METHOD

  1. Preheat the oven to 220 C.
  2. In a medium saucepan add water, butter and salt and bring to boil.
  3. Reduce heat to medium and add flour all at once, stir rapidly. 
  4. Once dough is formed remove from heat and allow to cool for 5 mins.
  5. Add eggs and beat with an electric mixer until smooth.
  6. Combine cheese, herbs and pepper into dough. 
  7. Spoon 1 tbsp of dough onto a lined baking sheet and repeat.
  8. Place it in the oven and cook for 10 mins. Drop to 180 C for the remaining 15 mins.
  9. Serve with Tridents sweet chilli sauce.


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.


Summer Berry Crumble 

What you’ll Need: 🗒️ ⠀

½ cup S&W Maple syrup

¼ cup corn flour 

1 cup oats 

½ cup shortbread biscuits, crumbed 

½ cup white chocolate chips

500g frozen berries 

200 ml cream 

METHOD

  1. Preheat oven to 200 C
  2. Mix S&W Maple syrup and corn flour together and combine in a bowl with frozen berries. 
  3. Dish into ramekins and cook in the oven for 10 mins.
  4. Mix oats, shortbread and whit chocolate chips in a small bowl.
  5. Remove from the oven and add more berry mixture, then top with oat mix.
  6. Cook for further 15 minutes until the berry mixture bubbles through. 
  7. Remove from the oven and cool for 5 mins. Serve hot with cream or ice-cream


Marinated Sunmuscats in Jasmine Tea Parfait with Dried Figs and Greek Yoghurt

What you’ll Need: 🗒️ ⠀

½ cup Sunbeam Sunmuscats

1 cup Angas Park dried figs 

1 tsp lemon zest

1 tsp honey

2 cups boiling jasmine tea

200g Mundella Greek yoghurt

1 tsp cinnamon 

½ cup ginger biscuits 

METHOD

  1. Add Sunbeam sunmuscats, Angas Park figs, honey and lemon zest to a small bowl and pour hot jasmine tea to cover ingredients, leave to marinate for an hour.
  2. Separate liquid from fruit pouring into a small saucepan. Place on low heat and cook until the liquid is reduced by half.
  3. Mix Mundella greek yoghurt with cinnamon and crush ginger biscuits into crumb.
  4. Layer yoghurt, fruit bowl and drizzle fruit reduction over the dish. Top with ginger biscuit crumbs.


Date & Orange Muffins with Candied Orange & Marmalade

What you’ll Need: 🗒️ ⠀

½ cup Angas Park diced dates

¾ cup wholemeal flour 

¾ cup self raising flour 

¼ cup white sugar 

1 tsp baking powder

¾ cup fresh orange juice 

1 tsp orange rind 

⅓ cup of oil 

1 egg 

Agrimontana Orange Marmalade

METHOD

  1. Preheat the oven to 180c.
  2. Mix together dry ingredients and then in a separate bowl combine orange juice, rind, oil and a beaten egg.
  3. Add wet ingredients to the dry mix and stir until combined, cover and rest for 10 mins.
  4. Spoon into greased muffin tins and bake for 15 to 20 minutes. 
  5. Serve with Agrimontana Orange Marmalade. We sourced it at Simon Johnson


Glace Cherry Cassata

What you’ll Need: 🗒️ ⠀

2 sponge cake slabs 20 l x 30 w x 2 cm h

1 L vanilla ice-cream

40g dark chocolate, coarsely chopped

1 cup Sunbeam glace cherries, coarsely chopped 

1 tbsp lemon zest

2 tbsp cocoa powder

Seasonal fruit 

METHOD

  1. Line a 17 x 22 cm bar pan with cling wrap overlapping the edge.
  2. Cut 1cm slices of sponge cake lengthways and line pan on bottom and sides 
  3. Combine ice-cream, dark chocolate, Sunbeam glace cherries, lemon zest into bowl.
  4. Add ice-cream into pan and spread eveningly. 
  5. Top pan with another layer of cake and refrigerate for 4 hours or until firm.
  6. Once firm, remove from the pan and dust with cocoa powder.
  7. Cut into slabs and serve with sliced seasonal fruit


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.