Tag: dinner

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Recipes

Foodie Friday: The best broccoli salad by Wholefoods Refillery

Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. This beautiful salad is so easy to make; with no cooking required, just whip it up the day before serving for quick and easy entertaining! Get 20% off your first order of ingredients with the code JEN20.

The best broccoli salad

The perfect crunchy and refreshing salad next time you're asked to bring a plate!

  • 3 raw broccoli (stalks and florets, chopped)
  • 1.5 cups sunflower seeds
  • 1.5 cups dried cranberries
  • 1 small red onion (finely chopped)
  • 1 cup Grana Padano or Parmigiano Reggiano cheese (grated (optional))

DRESSING

  • 1/2 cup extra virgin olive oil
  • 3 tbs apple cider vinegar
  • 2 tbs French wholegrain mustard
  • 2 tbs honey
  • 1 clove garlic (minced)
  • 1/2 tsp pink Himalayan fine salt
  • 1/4 tsp pepper
  1. In a large mixing bowl, add all your salad ingredients and set aside.
  2. In a liquid measuring jug, add all of the dressing ingredients and whisk well until combined.
  3. Pour the dressing over the salad and stir until the broccoli is lightly coated in the dressing. Let marinate for about 20 mins – overnight before serving.
  4. Serve and enjoy!
  • Make the night before to save you time on the day.
  • Leftovers keep well for three days refrigerated.
  • Don’t be fooled! The broccoli doesn’t need to be cooked; once it’s soaked in the dressing, it’s good to go!
Dinner, Lunch, Salad, Side Dish
Modern Australian
Australian summer, broccoli, easy dinner, easy lunch, fresh, salad, sides
Categories
Interiors Addict Recipes

Foodie Friday: Guy Turlandʼs salt, nori and ginger crusted salmon

A succulent salmon dish from Guy Turland to celebrate World Salmon Day earlier this month with Tassal Salmon.

Guy Turlandʼs salt, nori and ginger crusted salmon

Salt, Nori and Ginger Crusted Salmon

  • mortar & pestle or blender
  • 300 g Tassal Fresh Tassie Salmon (skin off 1 cup white rice)
  • 4 sheets nori
  • 1 ⁄2 cup sesame seeds 1⁄2 tsp coriander seed 1 tbsp cumin seeds
  • 1 ⁄2 tsp dried chili flakes Rind of 1 lemon
  • 1 tsp salt
  • 1 ⁄2 cup Kecap Manis
  • 1 tbsp ginger (minced Juice of 1 lemon)
  • 1 bunch coriander
  • 1 bunch shallots
  • 12 green beans
  • 1 bunch broccolini
  • 1 thumb sized piece ginger (sliced)
  • 1 lime (cut into wedges)
  1. Preheat oven to 180°C. Cook rice according to packet instructions.
  2. Meanwhile in a mortar & pestle or blender, combine nori, sesame seeds, coriander seeds, cumin seeds, chili flakes, lemon rind and salt until fine.
  3. In a separate bowl, to make a ginger glaze, combine Kecap Manis, minced ginger and lemon juice.
  4. Generously coat salmon with the ginger glaze and then top with nori salt mix, patting down to form a thin, even crust. Reserve 1 tbsp to serve.
  5. Place coriander, shallots, green beans, broccolini and sliced ginger on a baking tray or heavy based pot, top with salmon and bake for 12 minutes.
  6. Serve with a side of rice, lime wedges and extra ginger glaze.
Dinner
fish, nori, salmon

Foodie Friday: Asian spiced salmon and coconut tray bake

Today’s recipe from our favourite clinical nutritionist and new mum Rosie Eyre (congratulations!), comes with a good dose of information…

Foodie Friday: Julie Goodwin’s lemonade scones

This quick lemonade scone recipe is by former MasterChef Julie Goodwin, ambassador for Beyond Blue’s Big Blue Table fundraiser. Beyond…
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Interiors Addict Recipes

Foodie Friday: One pan mild chilli baked fish

Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. This one pan mild chilli baked fish is incredibly easy, tastes delicious, and washing up is a breeze! Get 20% off your first order with the code JEN20

One pan mild chilli baked fish

Is there anything better than popping your dinner in the oven and not having to do anything until it's ready? Only having the one tray to clean up after dinner is also a win! This recipe delivers on both of those promises and also tastes delicious!

  • 3 pieces white fish (we used Hoki)
  • 3-4 tbs The Wholefoods Refillery Mild Chilli Nut Butter
  • 3 tbs olive oil
  • 2 bunches asparagus
  • 2 bunches tomatoes
  • 1 clove garlic (minced)
  • Black poppy seeds (to serve)
  • Pink himalayan salt (to taste)
  • Black pepper (to taste)
  1. Preheat oven to 180C.
  2. On a baking tray place your fish in the centre, surround it with your tomatoes and asparagus.
  3. Spread the mild chilli nut butter on top of the fish.
  4. Drizzle your olive oil on top of the vegetables then add minced garlic on top. Season with salt and pepper to your liking.
  5. Bake in the oven for 20 minutes or until cooked.
  6. Top with poppy seeds and enjoy!
Dinner
Modern Australian
easy dinner, fish, one pan

Foodie Friday: Cashew, coconut & lime curry 

Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. If you’ve met Kat, you’ve probably already heard her bang on…
Categories
Recipes

Foodie Friday: Zesty lemon and rocket pesto pasta salad

Feeling like something fresh ahead of the Christmas feasting to come? Try today’s recipe from chef Gianni Carrieri, culinary expert at Winning Appliances.

Zesty lemon and rocket pesto with fusilli pasta, bocconcini and tomatoes

This simple and easy pasta salad is sure to satisfy.

Pesto

  • ½ cup 125ml light olive oil
  • 200 g rocket
  • 60 g blanched almonds
  • 1 cloves garlic (thinly sliced)
  • 1 tbsp lemon juice
  • 1 tsp lemon rind
  • 130 g Grated Parmesan
  • 1 tsp flakes salt
  • ¼ tsp pepper
  • 3 tbsp extra virgin olive oil
  • 400 g cherry tomatoes (halved)
  • 4 basil leaves
  • 100 g green beans (trimmed)
  • 1 packet (500g fusilli pasta)
  • 200 g Bocconcini mozzarella cut in quarters
  • Toasted flaked almond
  1. Pour the olive oil and rocket into a food processor, blend for about 30 seconds until the ingredients are combined but not totally smooth. Scrape down the side and continue blending, add almond, half the garlic, lemon juice, parmesan cheese and rind, half of the salt and pepper. Gradually add the remaining olive oil and blend until all the ingredients are just combined.

  2. Into a bowl let tomatoes infuse with extra virgin olive oil, the other half of the garlic, the remaining salt, fresh basil leaves and lemon rind for 20 minutes.

  3. Bring some water to a boil and blanch the green beans for 4 minutes, drain and soak them in iced water for 5 minutes, then cut in 2 cm pieces.

  4. Cook the pasta according to packaging instructions, reserving one third of the cooking water, toss cooked pasta with pesto and reserved cooking water, add the tomatoes, green beans, bocconcini, toasted almond flakes, and the remaining grated parmesan, serve immediately.

Pesto can be kept in the fridge for up to 5-6 days. Pesto can also be frozen and used when necessary.

Dinner, Lunch
Italian
fusilli, pasta, pesto

Foodie Friday: Pesto lamb caprese pizza

Today’s recipe is brought to us by Australian Lamb and MasterChef winner Elena Duggan who created it as a quick week night meal to help us avoid the UberEats trap! “I…
Categories
Recipes

Foodie Friday: Beef and lemon myrtle pho

This week’s recipe is created by chef Tom Walton using the ‘queen of lemon herbs’, lemon myrtle, and brought to you by Australian Native Products. Lemon myrtle is fast becoming a must-have ingredient in the spice racks of chefs and home cooks around the country. It’s sweet, yet spicy, intense, but also refreshing and cooling on the palate, the perfect alternative for lemongrass in pho.

Beef and lemon myrtle pho

Feel free to replace the beef with cooked chicken, tofu, seafood or more veggies.

The lemon myrtle adds a delicious fragrance to the pho that works perfectly, replacing where you would usually add lemongrass.

Broth

  • 1 L beef broth
  • 2 tbsp 6mm cut dried lemon myrtle
  • 2 cm piece ginger (thinly sliced)
  • 2 tbsp soy or fish sauce
  • 1-2 tbsp palm sugar (optional)
  • Sea salt (to taste)

Beef and noodles

  • 150 g beef sirloin (frozen for at least 2 hours)
  • 100 g dried rice noodles
  • ½ bunch broccolini (trimmed)

Toppings

  • 2 tsp 1.6mm cut dried lemon myrtle
  • 2 tbsp flake sea salt
  • 1 cup bean sprouts
  • 1 large red chili (finely sliced)
  • 1/3 cup sliced shallots
  • 1 cup each picked coriander & mint
  • 1 lemon
  1. Place the broth into a pot and add the lemon myrtle, ginger, soy, palm sugar and bring to just under a simmer for 10-15 minutes, to infuse the lemon myrtle and ginger then strain into another pot and keep hot, covered over a low heat so it doesn’t reduce.
  2. Thinly slice the sirloin while partially frozen then lay out on a plate. Freezing makes it easier to thinly slice.
  3. Bring a medium saucepan of water to the boil, season with a pinch of salt and add the broccolini for 20 seconds then remove with tongs into ice water to refresh, drain and set aside.
  4. Cook the rice noodles according to packet instructions in the same boiling water then refresh in cold water and drain well. Set aside.
  5. Keep a pot of water boiling to reheat the noodles.
  6. Gently mix together the lemon myrtle and salt and keep in a small airtight container. You will need just a little for this recipe.
  7. Reheat the noodles in the boiling water, drain and add to the bottom of two bowls then add the beans sprouts, sliced raw sliced beef and broccolini.
  8. Spoon the very hot broth and the veggies over the beef and top with the sliced chili, shallots and coriander. Serve with lemon myrtle salt sprinkled over, extra herbs, chili and lemon.
Dinner, Lunch, Main Course, Soup
Vietnamese
beef, lemon, pho

Request a free sample of lemon myrtle

Foodie Friday: Vietnamese lamb pho

Our love affair with Vietnamese pho continues and this recipe features a distinctly Australian spin on the dish courtesy of Australian Lamb. Rather paradoxically, research has also found that eating…

Foodie Friday: Pork Banh Mi

This recipe from Williams-Sonoma is a quick and easy, at-home take on the classic Vietnamese sandwich, Banh Mi. Juicy, slightly caramelised pork is combined with spicy mayo and pickled vegetables…
Categories
Recipes

Foodie Friday: Maple balsamic pork chops

Here’s something stickily delicious for the barbecue! The team at Williams Sonoma share their pork chop recipe which is sure to become a summer favourite.

Ingredients

  • 4 bone-in pork loin chops, each about 280g and 2cm thick
  • 1/4 cup (60ml) maple syrup
  • 1/4 cup (60ml) balsamic vinegar
  • 1 tbs. Dijon mustard
  • 1/4 tsp. chipotle chile powder
  • 1 garlic clove, minced
  • 1 tbs. chopped fresh rosemary
  • Salt and freshly ground pepper
  • Olive oil for brushing
  • Flaky sea salt for sprinkling

Method

1. Remove the pork chops from the refrigerator about 30 minutes before cooking.

2. Meanwhile, in a small saucepan over medium-high heat, combine the maple syrup, balsamic vinegar and Dijon mustard and cook, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon. Should take about 10 minutes. Stir in the chile powder, garlic, rosemary and 1 tsp. salt. Pour about 1/3 of the mixture into a separate bowl and set aside for finishing the pork chops.

3. Pat the pork chops dry and season generously with salt and pepper. Brush the 2/3 balsamic vinegar mixture on both sides of the pork chops.

4. Preheat and oil a barbecue or grill pan. Place the pork chops on the grill and cook for four minutes on each side, or according to your desired doneness. If cooking in a pan, you may need to do this in two batches.

5. Transfer the cooked pork chops to a platter, cover and keep warm. Transfer the second batch to the platter and rest for five minutes.

6. Divide the pork chops among four plates, drizzle with the remaining 1/3 balsamic vinegar mixture, sprinkle lightly with flaky sea salt and serve immediately.

Serves 4.

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Recipes

Foodie Friday: Roasted Pork Chops with grapes

Golden and jewel tones define autumn cooking, evoking the turning leaves on the trees and the seasonal bounty available at the farmers’ markets. Williams-Sonoma has taken this inspiration and turned it into a delicious weeknight dinner which can be cooked on a single baking tray, such as its nonstick, commercial-grade Goldtouch pan.

Beautifully caramelised pork chops (bone left in for added flavour) are perfectly complemented by the bursting sweetness of grapes and the intense fragrance of rosemary. Grapes are wonderful right now and seedless red grapes are ideal here. If you’ve never tried roasting grapes in a savoury context, then this simple recipe will be a revelation.

Serve it with a simple salad of bitter green leaves and some crusty baguette for an easy, bistro-inspired dinner that takes no time at all. While the oven is preheating you can bring your chops to room temperature – it’ll be just enough time to whip up a salad, set the table and open that bottle of pinot.

Serves 6

Ingredients

  • 6 bone-in pork chops, each about 375g and 2cm thick
  • 4½ Tbsp (90 ml) extra-virgin olive oil
  • 2 garlic cloves, grated
  • Sea salt and freshly ground pepper
  • 6 cups seedless red grapes on the stems (about 875 g)
  • 1/3 cup fresh rosemary leaves

Method

Position a rack in the upper third of an oven and preheat to 240°C. Meanwhile, remove the pork chops from the refrigerator and let sit at room temperature for about 20 minutes.

Rub the chops with half the olive oil and the garlic, and season well with salt and pepper. In a bowl, toss together the grapes, the remaining olive oil and the rosemary, and season with salt and pepper.

Place the chops on a nonstick baking tray and roast for 5 minutes. Remove the baking tray from the oven, turn the chops over, and place the grape mixture on the chops, dividing it evenly. Continue roasting until the chops are done to your liking and the grapes are starting to burst, about 12 minutes more. Let rest for 5 minutes, then serve the chops and grapes drizzled with the pan juices.

–For more new-season cooking inspiration, head to williams-sonoma.com.au.

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Competitions

Win dinner for 2 to celebrate the new look Victoria Room

The Victoria Room has a new look and it’s not surprising it’s a stunning one, thanks to the work of interior designer Blainey North.

victoria rooms

After 10 successful years of trading, the new owners decided it was time for a change. Blainey has given the venue a beautiful new look featuring lots of dark navy (my favourite!) and deep, masculine shades, whilst moving away from the previous British Raj style.

Chef Samuel Cheetham, previously of Chez Bruce in London and Becasse & Quarter Twenty One in Sydney, is now heading up the kitchen. His new menu includes delicious sounding dishes like freshly shucked oysters with Campari granita, salt baked potatoes with smoked sour cream, shallots & preserved lemon, marinated Mahi Mahi and scallop, lime, black pepper and avocado (pictured).

victoria rooms 2

WIN

To celebrate the new look, one lucky reader will win a three-course dinner for two with a glass of wine each at the Victoria Room. To enter, complete this form by 11pm on Wednesday 5 March 2014.

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Categories
Kitchens

WIN a styling masterclass and dinner for you and a friend

Jane Frosh (left) and Lucy Weight from Cool Edie's

10 readers will win a styling masterclass (for them and a friend) with Jane Frosh from Cool Edie’s, a cooking class and dinner in Sydney!

Jane Frosh (left) and Lucy Weight from Cool Edie's
Jane Frosh (left) and Lucy Weight from Cool Edie’s. Photo by Alicia Taylor.

I’ve teamed up with Electrolux to offer 10 lucky readers and their guests the chance to win an exclusive experience at the Electrolux Inspiration Kitchen; a place to be inspired by leaders in design, food and style.

This unique pop-up kitchen and dining space has been created to celebrate the launch of the new Electrolux Inspiration Range, inspired by more than 90 years experience designing cooking appliances for European homes and restaurants.

The lucky winners will attend a styling masterclass with Jane Frosh of Cool Edie’s, who will share her insider tips on styling your kitchen and entertaining spaces. The prize also includes an inspiring cooking masterclass. The masterclass will be followed by dinner, with the menu designed by Sydney caterers, Cook and Waiter.

Continue reading “WIN a styling masterclass and dinner for you and a friend”