500gm firm ricotta
50gm Parmesan, grated
1 onion, diced
1 clove garlic, finely sliced
1tbs olive oil
1 tbs tomato paste
1 x 400gm tin crushed tomatoes
salt and pepper
- In a hot pan, wilt the spinach with a few tablespoons of water and transfer to a tray to cool.
- Once it’s cool enough to handle, squeeze out all excess moisture with your hands and chop the spinach roughly.
- Mix together the spinach, ricotta, Parmesan, eggs, nutmeg and salt and pepper until well combined.
- Roll heaped dessertspoon amounts of the mixture into balls.
- Sauté the onion and garlic in the olive oil until soft.
- Add the tomato paste and cook over a medium heat for 1 minute, stirring constantly. Add the tinned tomatoes, bring to the boil, then reduce heat and simmer for 15 minutes. Season with salt and pepper.
- Pour the sauce into a greased ovenproof dish and space the ricotta balls evenly on top.
- Bake for 25 – 30 minutes at 180°C.
- Serve with a simple green salad and crusty bread.
- 2 sheets ready rolled short crust pastry
- 250g smoked ham, shredded
- 100g Brie, sliced 3mm thick
- 1 large leek, washed and diced
- 1 golden shallot, finely diced
- 1 tbs butter
- 1 whole egg
- 4 egg yolks
- 300ml thickened cream
- pinch nutmeg
- 1 tsp fresh thyme leaves
- Salt and pepper
Line a 26cm round or a 13 x 36cm rectangular non-stick quiche tin with the short crust pastry, and blind bake at 180ºC for about 20 minutes or until the pastry is just cooked.
Sweat the diced leek and shallot in butter until they become soft.
Whisk together the egg, yolks, cream, nutmeg, salt and pepper.
Scatter the ham and leek/shallot mixture over the bottom of the cooked pastry shell, and pour in the egg mixture.
Arrange the slices of Brie on top of the egg mixture.
Sprinkle with thyme leaves.
Bake at 160ºC for approximately 30 minutes (the egg mixture should be just set).
Allow to cool slightly before cutting.
- 300gm chorizo, sliced into 1cm rounds
- 1kg diced lamb shoulder
- 1 red onion, peeled and diced
- 2 cloves garlic
- 1 tsp fennel seeds
- 2tbs olive oil
- 2tbs tomato paste
- 1 x 400gm tin diced tomatoes
- 2tsp sweet paprika
- 1 tsp smoked paprika
- 1tsp ground coriander
- 2 bay leaves
- 500ml beef or chicken stock
- 1 x 400gm tin chickpeas, drained and rinsed
- ¼ cup chopped flat leaf parsley
- salt and pepper
- Fry the slices of chorizo until lightly browned, drain and place in the bottom of an ovenproof casserole dish.
- Season the diced lamb with salt and pepper and fry in batches until well coloured all over. Drain off any excess fat and add to the casserole dish.
- Sauté the onion, garlic, and fennel seeds in the olive oil until soft.
- Add the tomato paste and fry, stirring constantly for 1 minute.
- Add the tinned tomatoes, paprika, smoked paprika, coriander, bay leaves, stock and chickpeas and cook over a medium heat for about 15 minutes, stirring occasionally.
- Season the sauce with salt and pepper and pour over the lamb and chorizo.
Cover with a tight-fitting lid or foil. Cook for 3 hours at 150°C or until the lamb is tender.
- Check the seasoning and stir through the chopped parsley.
- Serve with a simple green salad and lots of crusty warm sourdough bread.
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
Preheat oven to 200 degrees C. Line a baking sheet with foil and coat with cooking spray.
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.
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.
Bake the cauliflower, stirring once, until golden, 30 to 40 minutes.
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.
Serve the cauliflower with the aioli and more cilantro, if desired
- 200ml coconut water
- 75gm castor sugar
- 200gm coconut yoghurt
- ½ tsp vanilla bean paste
- ½ tbs gelatine powder
- 2 cups traditional rolled oats
- ¾ cup almond flakes
- ½ tsp salt
- pinch of cinnamon
- pinch of ground ginger
- ¼ cup coconut oil
- ¼ cup honey
- 1 cup mixed fresh blueberries, raspberries and strawberries
- mint to garnish
In a small saucepan, warm the coconut water, sugar and vanilla over a low heat until the sugar has dissolved.
Dissolve the gelatine in a couple of tablespoons of cold water then stir into the hot coconut water mixture until dissolved.
Stir in the coconut yoghurt, and divide the mixture between four serving glasses.
Refrigerate until set.
Mix together the oats, almonds, salt and spices.
Whisk together the coconut oil and honey and stir through dry ingredients.
Spread out evenly on a tray lined with baking paper and bake for 25 – 30 minutes at 160°C. (the granola will get crunchy as it cools)
Place a generous spoonful of granola on top of each of the pannacottas and finish with fresh berries and mint.
250gm chicken mince
10gm dried shiitake mushrooms, soaked in boiling water for 1 hour then finely diced
1 tsp fresh ginger, finely grated
1 spring onion, finely sliced
1 clove garlic, crushed
¼ cup fresh coriander leaves, finely chopped
1 tsp sesame oil
1 tbs soy sauce
pinch of white pepper
1 tsp cornflour
24 wonton wrappers
2 cups vegetable oil for frying
25ml soy sauce
25ml pickled ginger juice
2 tbs finely chopped pickled ginger
Finely sliced spring onion and coriander to garnish
Mix together the chicken mince, shiitakes, ginger, spring onion, garlic, coriander sesame oil, soy, pepper and cornflour
Line a tray with baking paper or plastic wrap.
Lay six wonton wrappers out and place a heaped teaspoon of filling on each. Lightly wet the edges of one wrapper and bring all edges in to form a tight little money bag shape. Place on the tray.
Repeat with the remaining wrappers and mix, spacing the wontons out well on the tray.
At this point, the wontons can be frozen until needed if desired.
Stir together the honey, soy sauce, ginger juice and pickled ginger.
In a medium saucepan, heat the vegetable oil to 180°C and cook the wontons 6 at a time until golden and crispy.
Drain on absorbent paper and keep warm in a low oven until all are done.
Serve with the dipping sauce and garnish with spring onions and coriander.
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
- Bring 3 litres of water to the boil in a large saucepan.
- Add chicken, season lightly with salt and bring back to the boil.
- Boil for 2 minutes, then cover, turn off the heat and set aside to cool completely in stock (4 hours).
- Remove chicken and discard skin.
- Remove meat from bones and coarsely chop.
- Return stock to the heat, add ginger, turmeric and lemongrass, bring to the boil and season to taste.
- Divide chicken among bowls, top up with stock, scatter with spring onion, coriander and kale leaves, and serve with lime wedges.
- 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
- Heat oven to 170C.
- Line four baking sheets with baking paper.
- Tip butter, sugars and vanilla into a bowl.
- Beat with a hand-held electric whisk until pale and fluffy.
- Add egg and beat again.
- 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.
- 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.
- Push the remaining mini egg pieces into the tops. Bake for 15-18 mins.
- Remove from the oven and leave to cool for 10 mins before transferring to a wire rack
- 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
- 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.
- 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.
- 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.
- 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.
500gm pork fillet
2 tbs vegetable oil
1 packham pear, finely sliced
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
30ml balsamic vinegar
1 tsp Dijon mustard
30ml extra virgin olive oil
salt and pepper
Preheat oven to 180°C.
Dry the pork fillet on paper towel and season with salt and pepper.
In a heavy based frypan, heat the oil and sear the fillet on all sides, then transfer to the oven for 6 – 8 minutes.
Remove from the oven and allow to rest for 5 minutes.
Whisk together the honey, balsamic, mustard and olive oil and season with salt and pepper.
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.
Finely slice the pork fillet and gently toss with the rocket, witlof, pear, pine nuts, shallot and dressing, and transfer to a serving bowl.
Garnish with the crispy sage and shaved parmesan.
- 500g chicken breast
- 1/2 cup plain flour
- 1 egg
- 1/2 cup milk
- 30gm finely grated parmesan
- 1 lemon, zested
- 1 tbs chopped parsley
- 1 clove garlic, crushed
- 1 1/2 cups multigrain bread crumbs
- ½ cup vegetable oil
- ½ cup whole egg mayonnaise
- 1 tbs honey
- 1 tsp wholeseed mustard
- 1 cup fresh salad leaves
- 1 lebanese cucumber, sliced
- 12 cherry tomatoes, halved
- Slice the chicken breasts into long strips about 5mm thick.
- In a bowl, beat the egg, milk and parmesan together. In a second bowl mix the breadcrumbs, herbs, lemon zest and garlic. Coat the chicken strips in flour, then dip the egg mixture and then press into the breadcrumb mixture until well coated. Refrigerate until needed.
- Mix together the mayonnaise, honey and mustard.
- In a large fry pan, heat the oil over medium heat. Add the strips of chicken and fry for a few minutes either side until golden, crunchy and cooked through.
- Drain on paper towel, season with sea salt and serve with a salad of the leaves, cucumber and tomato and the honey mustard mayonnaise on the side.
Sales Suite Open Daily 10AM – 3PM
97 Boundary Street, West End QLD 4101