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WELCOME TO kids village kitchen
Welcome to Kids in the Kitchen! Highly-acclaimed chefs, Matt Golinski and Alastair McLeod have put together some delicious recipes for you to make with the kids at home. Each week we’ll be sharing a different recipe – from immune-boosting meals to nutritional snacks to delicious easter-inspired treats. 
 
Each week, we’ll load a different recipe so stay tuned!
recipe of the week
Crunchy Cauliflower Bites with Curry-Lime Aioli
Ingredients:
  • ½ cup garbanzo (chickpea) flour

  • 4 teaspoons minced fresh cilantro, plus more for garnish

  • ¾ teaspoon salt, divided

  • ⅛ teaspoon ground pepper

  • 10 tablespoons water

  • ¼ teaspoon grated lime zest

  • 1 tablespoon lime juice plus 1 1/4 teaspoons, divided

  • 1 ½ cups panko breadcrumbs

  • 1 teaspoon ground cumin

  • 1 teaspoon garlic powder, divided

  • 6 cups 1 1/2-inch cauliflower florets (from 1 medium head)

  • ½ cup mayonnaise

  • ¾ teaspoon curry powder

Method:
1

Preheat oven to 200 degrees C. Line a baking sheet with foil and coat with cooking spray.

2

Combine flour, coriander, 1/4 teaspoon salt and pepper in a large bowl. Whisk in water and 1 tablespoon lime juice. Combine breadcrumbs, cumin, 3/4 teaspoon garlic powder and the remaining 1/2 teaspoon salt in another large bowl.

3
Working in batches, place several cauliflower florets in the batter and stir to coat. Let excess batter drip off, then toss lightly in the breadcrumb mixture to coat. Transfer to the prepared pan. Repeat with the remaining florets.
4
Bake the cauliflower, stirring once, until golden, 30 to 40 minutes.
5
Meanwhile, combine mayonnaise, curry powder, lime zest and the remaining 1 1/4 teaspoons lime juice and 1/4 teaspoon garlic powder in a small bowl.
6
Serve the cauliflower with the aioli and more cilantro, if desired
other recipes
Roasted Pork Fillet, Pear, Rocket and Pine Nut Salad with Honey and Balsamic Dressing
  • 500gm pork fillet

  • 2 tbs vegetable oil

  • 1 packham pear, finely sliced

  • 100gm rocket

  • 1 witlof, leaves torn

  • 50gm pine nuts, toasted

  • 1 golden shallot, finely sliced

  • ¼ cup sage leaves, picked

  • ¼ cup vegetable oil

  • 50gm parmesan cheese, shaved

  • 50gm honey

  • 30ml balsamic vinegar

  • 1 tsp Dijon mustard

  • 30ml extra virgin olive oil

  • salt and pepper

  1. Preheat oven to 180°C.

  2. Dry the pork fillet on paper towel and season with salt and pepper.

  3. In a heavy based frypan, heat the oil and sear the fillet on all sides, then transfer to the oven for 6 – 8 minutes.

  4. Remove from the oven and allow to rest for 5 minutes.

  5. Whisk together the honey, balsamic, mustard and olive oil and season with salt and pepper.

  6. In a small saucepan, heat the ¼ cup oil until it reaches 180°C and quickly fry the sage leaves until they are crisp. Drain on paper towel and sprinkle with salt.

  7. Finely slice the pork fillet and gently toss with the rocket, witlof, pear, pine nuts, shallot and dressing, and transfer to a serving bowl.

  8. Garnish with the crispy sage and shaved parmesan.

Coconut Yoghurt Pannacotta, Honey and Almond Granola and Fresh Berries
Chicken and Shiitake Mushroom Wontons with Honey, Soy and Pickled Ginger Dipping Sauce
Chicken broth with ginger, turmeric and lemongrass
It’s all about staying healthy and this immune-boosting broth is a must for every family member. A great recipe to make with the whole family!
  • 1 x 1.4kg chicken

  • 60g ginger, cut into julienne

  • 15g fresh turmeric, finely chopped

  • 1 lemongrass stalk, white part only, very thinly sliced

  • 2 green shallots, sliced on the angle

  • 1 small bunch coriander, leaves picked
    Handful kale leaves

  • lime wedges, to serve

  1. Bring 3 litres of water to the boil in a large saucepan.
  2. Add chicken, season lightly with salt and bring back to the boil.
  3. Boil for 2 minutes, then cover, turn off the heat and set aside to cool completely in stock (4 hours).
  4. Remove chicken and discard skin.
  5. Remove meat from bones and coarsely chop.
  6. Return stock to the heat, add ginger, turmeric and lemongrass, bring to the boil and season to taste.
  7. Divide chicken among bowls, top up with stock, scatter with spring onion, coriander and kale leaves, and serve with lime wedges.
Easter Egg Cookies!
Celeb chefs Alistair Macleod and Matt Golinski bring some extra chocolate egg goodness in cookie form straight to you for the Easter long weekend. Please enjoy responsibly kids!
  • 175g butter
  • 200g brown sugar
  • 100g caster sugar
  • 3 tsp vanilla paste
  • 1 egg
  • 250g plain flour
  • ½ tsp bicarbonate of soda
  • 50g white chocolate chunks
  • 100g dark chocolate chunks
  • 100g mini chocolate eggs
  1. Heat oven to 170C.
  2. Line four baking sheets with baking paper.
  3. Tip butter, sugars and vanilla into a bowl.
  4. Beat with a hand-held electric whisk until pale and fluffy.
  5. Add egg and beat again.
  6. Tip in the flour, bicarb and a pinch of salt, then mix together before adding the chocolate chunks and about half the crushed mini eggs (set aside the larger pieces) and mix again until everything is combined.
  7. Scoop golf-ball-sized mounds of cookie dough onto the baking sheets, making sure you leave plenty of space between each one. You may need to bake cookies in two batches.
  8. Push the remaining mini egg pieces into the tops. Bake for 15-18 mins.
  9. Remove from the oven and leave to cool for 10 mins before transferring to a wire rack
Learn how to make Sushi
Celebrity Chef Matt Golinski shares his recipe for kid friendly sushi! Follow his easy guide and don’t be afraid to get your little ones involved.
  • 1 1/2 cups sushi rice
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon caster sugar
  • 4 nori sheets
  • 2 tablespoons whole-egg mayonnaise
  • 1 Lebanese cucumber, cut into matchsticks
  • 1 medium avocado, thinly sliced
  • 1 medium carrot, grated
  • Salt-reduced soy sauce, to serve
  1. Rinse and drain rice 3 times or until water runs clear. Place in a sieve over a bowl. Set aside for 10 minutes to drain.
  2. Place rice and 1 1/2 cups cold water in a saucepan over medium heat. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 12 minutes or until water has absorbed. Remove from heat. Stand, covered, for 10 minutes.
  3. Meanwhile, place vinegar and sugar in a microwave-safe jug. Microwave on high (100%) for 30 seconds. Stir to dissolve sugar. Transfer rice to a large ceramic dish. Using a spatula, stir to break up lumps. Slowly add vinegar mixture, lifting and turning rice, until rice has cooled.
  4. Place 1 nori sheet, shiny-side down, on a sushi mat. Using damp fingers, spread 3/4 cup rice over nori, leaving a 2cm strip at 1 short end. Spread 2 teaspoons mayonnaise over centre of rice. Arrange one-quarter cucumber, avocado and carrot over mayonnaise. Using the sushi mat, roll up firmly to form a roll. Cut into 6 slices. Repeat with remaining nori sheets, rice, mayonnaise, cucumber, avocado and carrot to make 24 pieces. Serve with soy sauce.
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Working from home Yoga

Tips to keep mind and body healthy.

West Village Gardener

More time at home means more time to spend in the garden. Whether it’s a balcony garden or traditional.

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Opera Queensland

Bringing you a special performance from Opera Queensland that you can enjoy from the comfort of your own home.

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