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.


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.


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. 

TRUFFLE MAC N CHEESE

Winter in Australia is a time for amazing food and of course its truffle season! We have a fantastic & indulgent Mac N Cheese recipe that features the famous black perigord truffles from the cool climate of Western Australia’s pristine Manjimup region paired with the deliciously nutty and complex Comte cheese.

What you’ll Need: 🗒️ ⠀

500g Benedetto Cavalieri Mezzi Rigatoni

Tasman Sea Salt

150g Lescure Butter

2tbsp Plain Flour

500ml Full Cream Milk

250g Comté, grated, reserve some to top the Mac n Cheese before baking

black pepper to taste

1 Fresh black Truffle, Coomer Truffles

Pons Black Truffle Condiment

You will need, ramekins or oven proof bowls

METHOD

  1. Bring the pasta to boil in a large pot of salted water. Cook until al dente, for approximately 8 mins and drain. Divide between 4 oven proof bowls or ramekins and set aside on a baking tray.
  2. Melt butter over a gentle heat in a medium sized pan, add flour and stir to combine. Gradually add milk and continue to stir over a medium heat until the béchamel sauce begins to thicken, check seasoning and adjust with salt & pepper.
  3. Remove pan from heat, stir in half of the grated comté & grate a few slivers of truffle into the sauce.
  4. Divide sauce between each ramekin and top with extra comté.
  5. Bake for 15-20 mins in the oven at 180C until the top of sauce is golden brown and the cheese is bubbling on top.

Burrata with truffle and aged balsamic

Winter in Australia is a time for amazing food and of course its truffle season! To elevate a burrata, we have paired the saltiness of prosciutto with a 10-year-old vinegar that is aged in small batches and delivers intense complex flavours of oak, blackberry and dark fruit. Then of course if it’s in season just add truffle!

What you’ll Need: 🗒️ ⠀

12 thin slices of prosciutto

1 Burrata

La Vecchia Dispensa

PONS Black truffle

Coomer fresh Truffle

Micro Herbs to garnish

METHOD

  1. On a platter seperate the prosciutto slices and arrange.
  2. Drain the Burrata and add to platter.
  3. Drizzle the balsamic vinegar and truffle oil to taste.
  4. Shave fresh truffle and garnish with micro herbs.

CHEESE FONDUE

Fondue never goes out of style. Originating in Switzerland this melting pot of delicious cheese is so much fun as the weather cools and great for entertaining. We have mixed some quality cheeses in the mix to elevate.

What you’ll Need: 🗒️ ⠀

1 garlic clove, whole

250ml dry white wine

350g Emmental, cubed

400g Comté, cubed

300g L’Artisan Mountain Man, rind removed and cubed

2tsp kirsch, optional

bread, to serve & dip

METHOD

Rub the inside of the fondue pot (or a deep heavy-based pan) with a clove of garlic, add the white wine and warm over a low heat until it begins to simmer.

Add the Emmental, once cube at a time, whisking or stirring vigorously and allowing to melt before adding more. Do the same with the Comte, followed by the Mountain Man, and keep stirring until smooth. Stir in the kirsch, if using.

Transfer to a fondue set or heatproof pan set over a tea light and eat immediately.


Sticky Date & Fig Pudding with Butter Scotch Sauce


Its moist, its fluffy & it’s so yummy! ❤️ 👅 😋 ⠀

What you’ll Need: 🗒️ ⠀
2 cup (300g) seeded Angas Park dried dates, finely chopped ⠀
1/2 cup (100g) Angas Park dried figs, finely chopped ⠀
1 cup (250ml) water 💦 ⠀
1 cup (220g) firmly packed light brown sugar ⠀
90 gram butter, chopped coarsely ⠀
1 teaspoon baking soda ⠀
2 eggs 🥚 ⠀
1 1/2 cup (375g) self-raising flour

Butterscotch Sauce
3/4 cup (165g) firmly packed light brown sugar ⠀
1 cup (250ml) pouring cream ⠀
125 gram unsalted butter, chopped coarsely 🧈 ⠀

METHOD

Preheat oven to 180°C. Grease the pudding moulds. ⠀
Place dates in a small saucepan with 1 cup water; bring to the boil. Stir in soda. Remove from heat; stand for 10 minutes. ⠀
Using an electric mixer, beat butter, caster sugar and 1 teaspoon of essence in a medium bowl until pale and creamy. ⠀
Beat in eggs, one by one, until combined. ⠀
Add flour and date mixture, beating until combined. ⠀
Pour mixture into prepared moulds. ⠀
Bake puddings for 25-40 minutes or until a skewer inserted at centre comes out clean. Stand pudding in pan for 5 minutes, then cool on rack. ⠀
Combine extra butter, brown sugar, cream in a small saucepan. ⠀
Stir over low heat until well combined and smooth. ⠀
Drizzle with caramel sauce. Serve pudding with ice-cream.