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Foodie Friday: Darren Purchese’s chocolate chip cookies

Burch & Purchese Sweet Studio. Photo © Ari Hatzis

Callebaut Chocolate Hero Darren Purchese shares his chocolate chip cookie recipe.

Burch & Purchese Sweet Studio. Photo © Ari Hatzis

Recipe makes 20 cookies

Ingredients

220g Unsalted butter
200g Soft light brown sugar
180g Caster sugar
15g Salt
5g Bicarbonate soda, sieved
1 Vanilla pod, seeds scraped
2 Eggs, whole
400g Plain flour, sieved
30g Cocoa nibs
150g Callebaut Arriba 39% milk chocolate (plus extra for finishing)
250g Callebaut Madagascar 67% dark chocolate (plus extra for finishing)

Method

Preheat oven to 180C.

Cream the butter, brown sugar, caster sugar, salt, bicarbonate soda & vanilla together with beater.

Mix for two minutes on a medium speed and then scrape down the sides.

Mix for three minutes on a medium to high speed and then scrape down sides.

Add the egg gradually while continuing to beat on a low to medium speed.

Add all egg in and mix well before scraping down the sides.

Add the flour, nibs & chocolates and beat slowly until it is all incorporated.

Weigh the mix into 75g balls and chill.

Bake for 18 – 20 minutes, remove from the oven and press gently with a weight.

Add Arriba & Madagascar buttons to the top of the warm cookies and allow them to melt on.

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Foodie Friday: Spiced Orange Sticky Date Pudding

This deliciously easy pudding/cake was developed for Williams Sonoma by the super-talented baker Sally Boyle of Simmer and Boyle.

Pudding ingredients

250g dates, stoned and chopped
1.5 teaspoons bicarbonate of soda
zest and juice of 1 orange
90g unsalted butter
120g caster sugar
110g brown sugar
3 large eggs
250g self-raising flour
1 tbsp ground cinnamon
1/4 tsp ground cloves

Orange caramel sauce ingredients

550g caster sugar
300ml cream
100g unsalted butter
zest and juice of 1 orange
1 cinnamon stick

Method

1. Preheat oven to 180°C.

2. Carefully butter and flour a 10-cup bundt tin, take your time to ensure you do not miss any spots, particularly the ridges.

3. Pour the orange juice into a jug, add water to make a total of 460ml, tip into a pan with the chopped dates and bring to the boil. Turn off the heat, add the bicarb soda, give it a quick stir and set aside for 10 minutes to cool, then using a stick blender or food processor, blend until smooth.

4. Sieve the flour, cinnamon and cloves into a bowl, set aside.

5. Cream butter and sugars until fluffy and the colour noticeably lightens, add the orange zest, then the eggs, one at a time, beating well after each.

6. Fold in the flour gently, then stir in the date mixture, the batter will be very wet, pour into your prepared tin.

7. Bake in the centre of the oven for 35-40 minutes, the pudding is cooked when a skewer inserted into the centre comes out clean (while the pudding is cooking make the sauce).

As soon as it’s out of the oven, invert the pudding onto a shallow oven proof dish or plate, pour a little sauce over the pudding and pop it back in the oven for 5 minutes or so, the sauce will form a deliciously chewy crust.

Sprinkle with flaked sea salt and serve generous slices with extra caramel sauce, a scoop of vanilla ice-cream, and maybe a candied orange slice or two.

Sauce directions

1. Combine the sugar and 200ml water in a saucepan, bring to the boil over medium-high heat, stir until the sugar dissolves, then brush down sides of pan with a wet pastry brush to remove any sugar crystals, cook until the caramel darkens and starts to smoke (10-15 minutes).

2. Add the cream, butter, orange juice and cinnamon stick (take care as the hot caramel will spit) stir until dissolved, strain in a jug, stir through the orange zest and set aside.

3. Sauce can be kept in an airtight container in the fridge for a week.

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Foodie Friday: Peach and berries French toast

Could the food pair more beautifully with the plates here?! Featuring watercolour florals and fun design twists, Cashmere Bloems’ extended dinnerware collection from Maxwell & Williams is the perfect backdrop for an indulgent breakfast. The new teaware additions were designed by Carol-Joy Pirie, the winner of their RMIT Industry Partnership Award.

Serves: 4 | Prep: 15 mins | Cook: 25 mins

Ingredients

  • 1 cup milk
  • 3 large eggs
  • 1tsp vanilla extract
  • 1⁄2 tsp ground cinnamon
  • 1⁄4 cup maple syrup
  • 8 thick-cut brioche slices
  • 2 small peaches, sliced
  • 1 1⁄2 cups blueberries
  • 1 1⁄2 cups raspberries
  • Powdered sugar, to serve

Method

  1. Preheat oven to 200°C and whisk together milk, eggs, vanilla, cinnamon and half the maple syrup.
  2. Place 4 brioche slices on a baking tray and top with half the peaches and berries. Pour the egg mixture over the fruit and layer with remaining brioche. Top with remaining fruit and egg mixture. Let sit for 10-15 minutes.
  3. Bake for 20-25 minutes or until bread in golden. Serve with additional fruit, sifted icing sugar and remaining maple syrup.

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Foodie Friday: Shakshuka

Perfectly warm and filling for a winter brunch treat and made easy in the Villeroy & Boch Clever Cooking Baking dish, why not try this recipe this weekend?

Ingredients

• 2250 g peeled tomatoes, tinned
• 400 g tomato purée
• 625 g onions, finely chopped
• 1250 g red peppers, finely diced
• 50 g coriander
• 75 g garlic
• 8.5 g red chillies (adjust according to taste)
• 25 g cumin
• 30 g salt
• 6 g pepper
• 190 ml olive oil

Method

1. Using a hand blender, purée all of the ingredients except for the onion and pepper.

2. Heat the olive oil in a large pot and sauté the onion.

3. Add the pepper and cook for a further 5 min.

4. Stir in the tomato mixture, bring to the boil and simmer for about 30 min.

5. For one portion: Add 250 g of the mixture to a skillet, make 2 wells and crack an egg into each one.

6. Cover and simmer slowly until the egg whites are set (the yolks can be soft, depending on how you like them).

7. Garnish with chopped parsley.

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Foodie Friday: Easy Sri Lankan Hopper

Today’s recipe comes from Darlinghurst’s modern-Lankan restaurant Hopper Kadé. It’s by co-founder Ruvanie de Zoysa and her mum, Ramanie.

This recipe is handed down from my mum, Ramanie. It’s a simplified version of our family recipe – the result being a super quick hopper that is perfectly crispy and has the spongiest of bases, perfect for mopping up a dining table full of curries and condiments.

This recipe is for a basic egg hopper, but I encourage you to get creative with your choice of fillings. At our new restaurant, Hopper Kadé, hoppers are served with pulled pork or beetroot curry. They make the perfect vessel for meat, fish or vegetarian fillings, so don’t be afraid to experiment!

To achieve the distinct bowl shape, you’ll need a hopper pan, or ‘appachetty’ but they will taste just as good from a regular fry pan.

Ingredients

Yeast mixture/dough:
400g white rice flour
1 sachet (7g) yeast
½ teaspoon white sugar
2 tablespoons lukewarm water (plus more as needed)

Batter:

1 tin coconut cream
2 tablespoons white sugar (optional)
1 egg, beaten
Salt, to taste

Equipment

Hopper pan (appachetty) or small fry pan
Linen pouch or towel for oiling hopper pan

Method

Yeast mixture

Add sugar to lukewarm water, then sprinkle yeast on to the water. Stand aside until it starts to froth.
Place rice flour in a separate mixing bowl and add the yeast mixture to the flour, adding more water as needed to make a firm and dry batter in the mixing bowl.

Do not knead, but slap the batter with your hands and work it. Leave in a warm place overnight (or at least 3 hours) in a glass bowl covered with a damp linen cloth.

Batter

The dough must have risen and doubled in size before proceeding with the batter steps. Slap it a couple more times with your hands before adding the coconut cream, salt, sugar (optional) and beaten egg to the mixing bowl.

Mix to a thick pouring consistency.

To cook the hoppers, first heat the hopper pan. Rub the pan with a clean linen pouch dipped in oil. Pour a serving spoonful (about 1/3 of a cup) of batter into the pan and very quickly swirl around to coat the sides.
For an egg hopper, crack an egg into it while batter is still moist

Cover pan with a tight fitting lid. The hopper will cook into a crisp bowl-shaped crepe. If you’re using a traditional hopper pan, the texture should be crisp around the outside and spongy in the centre. If you’re using a flat frying pan, you will not get the bowl shape, but the taste will be just as good!

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Foodie Friday: Lemon and thyme bars

This week’s recipe comes from our friends at Maxwell & Williams.

Serves: 12 | Prep: 20mins | Cook: 60mins

Ingredients

For the crust:
• 225g unsalted butter, room temperature • 1⁄2 cup caster sugar
• 2 cups plain flour
• 2 tbsp fresh thyme, finely chopped
• 1⁄4 tsp salt

For the lemon layer:
• 7 large eggs
• 2 1⁄2 cups sugar
• 3 tbsp lemon zest, grated
• 1 cup lemon juice, freshly squeezed • 1 cup plain flour

For the lemon glaze:
• 2 cups icing sugar
• 1⁄4 cup freshly squeezed lemon juice, apx. 2 lemons • Fresh thyme sprigs to garnish

Method

  1. Preheat oven to 180°C (160°C fan-forced)
  2. To make the crust, cream the butter and sugar in the bowl of an electric mixer until light. Reduce mixer speed to low and add flour, thyme and salt, mixing until just combined into a rough dough.
  3. With floured hands, gather the dough into a ball and place in the baking tray. Flatten and press into a greased 20 x 30cm baking pan to create a base. Chill in refrigerator for 30 minutes.
  4. Remove from refrigerator and bake the crust for 15 to 20 minutes, until very lightly browned. Cool on a wire rack, leaving the oven on.
  5. To make the lemon layer, whisk together eggs, sugar, lemon zest, lemon juice, and flour. Pour over the cooled crust and bake for 35 to 40 minutes, or until the filling is set. Cool to room temperature.
  6. To make the lemon glaze, whisk together icing sugar and lemon juice. Add more or less sugar and/or juice for desired consistency. Pour glaze over lemon bars and spread with a spatula to cover evenly. Allow the glaze to set for at least 20-30 minutes.
  7. Cut into squares and garnish with fresh thyme. Serve on your favourite Maxwell & Williams Seed & Leaf platter.

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Foodie Friday: Vegan caramel almond brittle tart

As the vegan food trend continues to grow in in Australia, Ben & Jerry’s, the world-famous ice cream makers, have combined their famous chunks and swirls with all-time favourite desserts to create a selection of delicious vegan creations even dairy lovers will enjoy! Making it more appealing for vegan Aussies to enjoy ice cream and desserts, Ben & Jerry’s Non-Dairy range delivers the same premium taste, just without the cow! The four almond milk-based varieties are certified vegan non-dairy decadence sure to invoke tastebud euphoria for those who prefer dairy-free goodness. The range is now available at all supermarkets, convenience retailers and Ben & Jerry’s Scoop Stores across Australia.

Recipe

Ingredients

Crust:
1 cup all-purpose flour
1 tablespoon sugar
Pinch of salt
1/2 cup (8 tablespoons) vegan buttery sticks
3-4 tablespoons cold water

Tart filling:
1 pint Ben & Jerry’s Caramel Almond Brittle Non-Dairy, melted
2 cups sliced and toasted almonds
1/2 cup vegan chocolate chunks

Method

Begin by making the crust. Combine all dry ingredients, then cut the vegan buttery sticks into the flour using a pastry blender (or your fingers).

Add the ice water, 1 tablespoon at a time until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and chill for at least one hour (or for as long as 2 days).

When ready to make the tart, preheat the oven to 170°C. Remove the dough from the plastic wrap and roll out a 25cm circle on a lightly floured board. Place the rolled dough into a 22cm tart pan, folding the extra over around the edges. Set aside or place in the fridge while you prepare the filling.

To make the filling, combine all ingredients and pour into the tart shell.

Bake for 40-50 minutes. Check the tart every 10 minutes by tapping the top of the filling to eliminate any film forming on the top. The tart will be done when the crust is golden and the filling is a beautiful caramel color.

Remove from oven and allow to cool. Slice and serve with a scoop of Ben & Jerry’s Caramel Almond Brittle Non-Dairy.

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Foodie Friday: Almond pancakes with strawberry compote

Ahead of Mother’s Day this weekend, Almonds Australia have created a healthy and delicious twist to a classic favourite for the perfect breakfast-in-bed treat for Aussie mums. Whip up these gluten-free almond pancakes with strawberry compote to show your mum how much you love her!

Ingredients

Strawberry compote

1 punnet strawberries

1⁄8 cup water

1 cinnamon stick or 1⁄2 teaspoon ground cinnamon

2-4 tablespoons rice malt syrup, honey or brown sugar (to taste)

Pancakes

2⁄3 cup almond meal

2 eggs

1⁄4 cup milk

1⁄2 teaspoon vanilla bean paste or vanilla essence

2-3 tablespoons rice malt syrup, honey or brown sugar

Thickened cream or Greek yoghurt to serve

Method

Strawberry compote

  1. Wash and hull strawberries and cut in half.
  2. Place in a small saucepan with water and cinnamon and bring to the boil.
  3. Reduce to low and simmer for 15-20 minutes until strawberries have thickened.
  4. Leave to cool, remove cinnamon stick and then stir in sweetener spoon by spoon, tasting to your liking.

Pancakes

  1. In a small bowl mix almond meal, eggs, milk, vanilla and sweetener.
  2. Heat up a small non-stick fry pan and add a knob of butter. Ladle some pancake mixture in and cook over medium heat until edges are cooked through (3-5 minutes) and air bubbles appear. Flip the pancakes and cook on the other side for another couple of minutes.
  3. Repeat with rest of the mixture.

To serve…

Stack pancakes and spoon over strawberry mixture. Dollop with cream or yoghurt and eat immediately.

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Foodie Friday: Fig, haloumi and lentil salad

OLYMPUS DIGITAL CAMERA

Today’s delicious, healthy recipe comes with more nutritional info than you can shake a stick at, thanks to freelance real food recipe writer, food stylist and food photographer Rosie Eyre of By Rosie.

A vegetarian’s match-made in heaven! a deliciously zesty haloumi and fig puy green lentil salad with some nourishing little micro-herbs on top.

This dish is a great one by itself, you can plop a couple of poached eggs on top or serve as a side to a BBQ or roast chook or something similar. It’s a simple recipe that you can throw together in under 20 minutes. These green puy lentils are perfect for salads, they are firmer than their cousins and are great additions to add extra protein to any dish.

Why its good for you:

Figs are high in fibre which is beneficial for your digestive system and can aid in high cholesterol. Containing potassium which is crucial to maintain a fluid balance in the body, by helping to maintain water balance as well as proper nerve and muscle impulses. Raw figs also contain a significant source of calcium which can be great for bones, skin, nails and hair.

Organic lemon and its zest adds that extra boost of vitamin C for your immunity, collagen production (less wrinkles, ladies), each cell will benefit from vitamin C (including bone and teeth growth, healthy gums and teeth, improves sperm motility, excretion of heavy metals, detoxifies) and helps to stimulate digestion. Vitamin C is one of the most under-utilised vitamins and lemons are such a potent form of it.

Lentils are a type of legume or pulse. They are high in protein and low in calories and fat. They have a high dose of protein, fibre (which is great for our cholesterol and digestion (including constipation), they will also help lower our blood sugar spikes (which can help with diabetes management), iron (a good natural source which can help prevent anaemia) and b-vitamins (the B3 niacin will help with our energy levels and B9 folate which helps promote healthy blood cells and helps reduce the risk of neural birth defects). They can however cause flatulence and bloating. To overcome this issue, start off by soaking them and properly washing them before you cook them. Secondly, start off with small amounts then slowly increase over time.

Haloumi is a delicious cheese which will offer some protein which is essential for muscle, brain and nervous tissue development.

Ingredients

1 cup puy green lentils, washed well
3 cups water
1 stock cube
200 g haloumi, sliced
4 large figs, quartered
couple of handfuls of micro-herbs (substitute for some fresh parsley)
1 lemon, juiced
olive oil
sea salt and pepper

Method

Make sure you lentils are thoroughly washed under a running tap. Place them into a medium saucepan that houses a lid. Add cold water and stock cube and bring to the boil, let them rolling boil for 15 minutes, until soft to eat, then drain with a sieve and leave to cool.

Whilst lentils are cooking, heat a medium frying pan, medium heat, add a splash of olive oil, add haloumi and let them fry either side for about 3 minutes or until golden before flipping. Once golden move to serving plate. Drizzle with half the lemon juice.

Once lentils are cooked and drained, place back in the saucepan, add rest of the lemon juice, a splash of olive oil, pinch of sea salt and pepper and stir well.

Add lentils to haloumi followed by figs and sprinkle over micro herbs or herbs to finish. Add an extra splash of olive oil and a sprinkling of pepper to serve.

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Foodie Friday: Za’atar-crusted rack of lamb

This is a great pleaser and is made with a minimum of fuss! The lamb gets a boost with the addition of za’atar, a Middle Eastern spice blend that usually includes thyme, sesame seeds, sumac and sometimes other herbs or spices.

Ingredients

2 racks of lamb, each about 625 g, frenched
Salt and freshly ground pepper
1 cup (250 g) Greek yoghurt
3 Tbs. fresh thyme leaves
3 Tbs. sesame seeds
3 Tbs. sumac

Method

1. Season the racks of lamb generously with salt and pepper, then brush all over with the yoghurt. Let stand at room temperature for 30 minutes.

2. Preheat an oven to 190°C.

3. In a small bowl, stir together the thyme, sesame seeds and sumac. Pack the mixture onto the meaty side of the lamb. Place the racks, with the seasoned side facing up, on a rack in a baking dish. Roast until the crust is nicely browned and an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 55°C for medium-rare, 25 to 30 minutes, or until done to your liking.

4. Transfer the racks of lamb to a carving board, cover loosely with aluminium foil and let rest for 15 minutes. Carve the racks into chops and serve immediately. Serves 6 to 8.

From the Williams Sonoma Test Kitchen

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Foodie Friday: Cookies and cream cupcakes

cookies and cream cupcakes Williams Sonoma

Transform simple chocolate cupcakes into an all-time favourite ice cream flavour: cookies and cream.

Ingredients

For the cupcakes:
2 cups (315 g) plain flour
1 cup (90 g) unsweetened cocoa powder
1 tsp. baking powder
1 tsp. bicarb soda
1/2 tsp. salt
2 cups (500 g) sugar
1 cup (250 ml) canola oil
2 eggs
1 tbs. vanilla extract
1 cup (250 g) sour cream
12 chocolate sandwich biscuits, broken in half, for toppings

For the icing:
1 cup (250 g) unsalted butter, at room temperature
3 cups (375 g) icing sugar
1/2 tsp. salt
1 tsp. vanilla extract
500 g cold cream cheese
2 tbs. thick cream
1 1/4 cups (110 g) chocolate biscuit crumbs (cream filling removed)

Method

1. Preheat oven to 180°C. Line 24 standard muffin cups with paper liners. In a bowl, sift together the flour, cocoa powder, baking powder, bicarb soda and salt. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, oil, eggs, vanilla and 1/2 cup (125 ml) water on medium speed until combined. Reduce the speed and add the flour mixture in 3 additions, alternating with the sour cream and beginning and ending with the flour, and beat until combined.

3. Divide the batter among the prepared muffin cups, filling them three-quarters full. (Don’t fill less than three-quarters full because you want the cupcakes to form a dome when baking.) Bake until the tops of the cupcakes have formed a crust but still spring back when lightly touched and a toothpick inserted into the centre comes out clean, 20 to 25 minutes, rotating the pans between the racks halfway through baking. Transfer the pans to wire racks and let cool for 10 minutes. Remove the cupcakes from the pans and let cool completely on the racks.

4. While the cake cools, make the icing: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Reduce the speed to low, add the icing sugar, and beat until combined, stopping the mixer to scrape down the sides of the bowl as needed. Add the salt and vanilla and raise the speed to medium-high. Add the cream cheese about 1 tbs. at a time until combined and no bits of cream cheese remain, about 2 minutes. Raise the speed to high, add the cream, and beat until combined, 30 to 45 seconds. Add the biscuit crumbs and beat until thoroughly combined, about 30 seconds. Transfer the icing to a large pastry bag fitted with a large closed-star tip.

5. Slice off the cupcake tops right where they meet the paper liners and reserve the cake tops. Pipe a layer of icing around the outside edge of each cupcake, then cover with a reserved cupcake top. Pipe a dollop of icing in the centre of each cupcake, top with a biscuit piece and serve. Makes 24 cupcakes.

From the book Favorite Cakes, by the cooks of the Williams Sonoma Test Kitchen.

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Foodie Friday: Spring roll bowl

This fresh-tasting weeknight meal is like a deconstructed spring roll in bowl form.

Ingredients

For the peanut sauce:
5 cm piece fresh ginger, peeled and grated
2 garlic cloves, grated
1/2 cup (155 g) creamy peanut butter
2 tbs soy sauce
1 tbs lime juice
1 tsp brown sugar
1/2 tsp. chilli flakes

2 tbs canola oil, plus more for frying
8 wonton wrappers
salt
250 g shiitake mushrooms, brushed clean, stems removed and coarsely chopped
2 garlic cloves, minced
5 cm piece fresh ginger, peeled and minced
1 tbs. soy sauce
250 g rice noodles
2 tbs rice vinegar
1 head cos lettuce, shredded
1/2 cup (15 g) mint leaves, thinly sliced
1/2 cup (15 g) basil leaves, thinly sliced
2 carrots, peeled and thinly sliced
1 cucumber, thinly sliced
1/2 cup (90 g) chopped roasted peanuts

Method

1. To make the peanut sauce, in a small bowl, stir together the ginger, garlic and peanut butter. Stir in the soy sauce, lime juice, brown sugar and chilli flakes. Stir in enough water to achieve a thick pourable consistency. Set aside.

2. In a large frying pan over medium-high heat, pour in oil to a depth of 1 cm and heat until hot but not smoking. Add the wonton wrappers and fry until golden brown and crisp, about 1 minute per side. Using a slotted spoon, transfer the wonton wrappers to a plate and sprinkle with salt. Set aside.

3. In a large sauté pan over medium-high heat, warm the 2 tbs. oil. Add the mushrooms, garlic and ginger and cook, stirring occasionally, until the mushrooms are tender, about 6 to 8 minutes. Add the soy sauce, toss to coat and cook 1 minute longer. Keep warm.

4. Cook the rice noodles according to the packet instructions. Drain, transfer to a bowl, add the vinegar and toss to coat.

5. Divide the noodles among 4 bowls and top with the mushrooms, lettuce, mint, basil, carrots and cucumber. Garnish with the wonton wrappers and peanuts. Drizzle with the peanut sauce and serve. Serves 4.
 
–From the Williams Sonoma cookbook One Bowl Meals

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Foodie Friday: Parmesan crusted salmon

Fish is an important part of a healthy diet and salmon is one of the most nutritious sources of Omega 3 fatty acids. Studies have shown that a diet rich in Omega 3 has been shown to improve cognitive function in young adults. Thanks to Tassal for today’s recipe.

Serves 4

Ingredients

4 Tassal Fresh Salmon Portions, skin-off
2 Tbsp olive oil
1 clove garlic, minced
1⁄2 cup finely grated parmesan cheese
1⁄4 cup panko bread crumbs 30g butter, melted
1 Tbsp chopped fresh parsley
2 lemons, zest only
1 whole broccoli, remove stem
2 large Corn
Salt and Pepper, for seasoning

Method

Step 1 Pre-heat oven to 180°C, and put 2L of water in a pot to boil with 1 tablespoon of salt.

Step 2 In a mixing bowl, mix together; olive oil, garlic, parmesan cheese, bread crumbs, butter, parsley and lemon zest until well combined.

Step 3 Place Salmon onto a lined baking dish, and cover the top of fillets with mix. This will make the crust. Place the salmon in the oven for 8-10 mins.

Step 4 The water should be boiling, cut the corn into 4-5 pieces depending on the size and drop into salted boiling water for 3 mins. Add broccoli to the water, leaving corn in and leave for 5 mins. Strain vegetables and season.

Step 5 The salmon should be cooked now, remove from oven and lift straight onto board. Serve with broccoli and corn and enjoy!

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Foodie Friday: Barley and haloumi summer melt salad

This delicious and nutritious dish is one of Roxy Jacenko’s Clean + Lean Salads for Chargrill Charlie’s, available at all 10 of their stores in Sydney.


Ingredients (serves 4)

  • 300g Haloumi
  • 300g Barley
  • 
1.5 Cucumbers (Sliced)
  • ¾ Punnet of Heirloom Tomatoes (Cut in Half)
  • ¼ Bunch of Parsley (Finely Chopped)
  • 
¼ Bunch of Basil
  • 
60g of Chickpeas
  • 
60g of Artichokes
  • 
¼ Red Onion (Finely Diced)
  • 1 Pomegranate (De-Seeded)
  • 
¼ Radicchio

Dressing

  • 
100mL Extra Virgin Olive Oil
  • 
100mL Lemon Juice
  • 25g Honey
  • Salt & Pepper to Taste

Method

Slice haloumi and add to dry frying pan. Cook the first side for a minute or two until it releases some liquid and is lightly coloured, then flip. Let cool.

Combine barley and water in a pot and bring to a boil. Reduce heat, cover and simmer until tender. (45–60 minutes).

Mix barley, artichoke, chickpeas, tomatoes and half of the basil, parsley and red onion in separate bowl.

Layer bottom of bowl with radicchio followed by barley mix, then add chickpeas, cucumber, tomatoes. Add dressing and toss.

Chop haloumi and layer on top of salad.

Garnish with pomegranate and remaining parsley and basil.

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Foodie Friday: Thai chicken lettuce wraps

This is a fast and easy dish perfect for any weeknight dinner, from the Williams Sonoma test kitchen. Larb is a much-loved South-East Asian salad that can be made with almost any type of minced meat. Here, we use chicken, and wrap the savoury meat mixture in lettuce leaves for a fresh and light take on this dish. For a casual dinner, place the chicken mixture, lettuce leaves and garnishes on the table and let diners help themselves.

Ingredients

  • 6 Tbs. (80 ml) soy sauce
  • 2 Tbs. rice vinegar
  • 2 Tbs. sesame oil
  • 1 Tbs. fish sauce
  • 2 tsp. sugar
  • Juice of 1/2 lime
  • 2 Tbs. vegetable oil
  • 1/2 cup thinly sliced green shallots, white and light green portions
  • 1 1/2 Tbs. peeled and grated fresh ginger
  • 2 garlic cloves, minced
  • 1/2 tsp. chilli flakes
  • 625 g minced chicken
  • Lettuce leaves for serving
  • Bean sprouts and fresh coriander and Thai basil leaves for serving

Method

In a bowl, stir together the soy sauce, rice vinegar, sesame oil, fish sauce, sugar and lime juice. Set aside.

In a wok or large fry pan over medium-high heat, warm the oil. Add the shallots, ginger, garlic and chilli flakes and cook, stirring constantly, until fragrant, about 2 minutes.

Add the chicken and cook, stirring occasionally, until the chicken is no longer pink, about 5 minutes.

Add half the soy sauce mixture and cook 1 minute more.

To serve, spoon about 3 Tbs. of the chicken mixture into a lettuce leaf, top with bean sprouts, coriander and basil, and wrap the lettuce around the filling. Repeat with the remaining chicken mixture, lettuce leaves, and garnishes, or allow diners to assemble their lettuce wraps themselves at the table.

Serve the remaining soy sauce mixture alongside for dipping.

Serves 4.


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Foodie Friday: Baby potatoes with chorizo & olives from ILVE

Whether you have just purchased a new ILVE appliance or are still making up your mind, ILVE regularly puts on cooking classes in their showrooms to teach you how to make the most of your ILVE. This week, ILVE in-house cooking chef and foodie Julie McKnight shares one of her favourite tried and tested recipes. Follow these simple steps to put an Italian spin on a classic side dish of potatoes.

Ingredients

700g baby potatoes, unpeeled and cut into quarters

2 tbs oil

2 cloves garlic

½ bunch sprigs of thyme

100 – 150g chorizo sausage

75g pitted olives

Extra thyme leaves for serving

Method


1. Pre-heat oven to 200C. Place potatoes and garlic on a baking tray and drizzle with oil and salt, sprinkle over sprigs of thyme and bake 40 minutes or until crispy.

2. Once the potatoes are cooked, remove from oven, cover with foil to keep warm or place in lower part of the oven. Turn oven to fan grill at 180.

3. Cut sausages in half, drizzle with a little oil and fan grill for 10 minutes, remove from the oven and slice to bite size.

4. Combine potatoes and sausages and olives in a large bowl and mix together; remove any strings of thyme and serve with fresh thyme leaves.

 

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Foodie Friday: Passionfruit and mango pavlovas

Why not take the time to celebrate all things Aussie this long weekend by making these individual pavlovas from Williams Sonoma? They’re the perfect finish to a casual barbecue with friends.

Mangoes are at their best right now, the sweet soft flesh perfectly paired with the zingy tang of homemade passionfruit curd. If you’re new to pavlovas, be sure to set aside enough time – the meringues take about an hour to cook and more than double that to cool completely. The curd can also be made in advance.

Ingredients

For the pavlovas:
4 large eggwhites
Pinch of salt
1 cup (220 g) caster sugar
1 tsp cornflour
½ tsp malt vinegar

For the passionfruit curd:
¾ cup (185 g) sugar
2 whole eggs, plus 4 egg yolks
½ cup (125 g) cold unsalted butter, cut into small pieces
½ cup (125 ml) passionfruit juice, strained
Juice of 1 lime

For the whipped cream:
1 cup (250 ml) cream
2 Tbsp sugar
½ tsp vanilla extract

For assembling:
2 large mangoes, peeled and cubed
3 passionfruit, halved (optional)

Method

Preheat an oven to 165°C. Line a baking tray with baking paper or parchment.

To make the pavlovas, in the bowl of a stand mixer, beat the eggwhites and salt on high speed until foamy. Gradually beat in the sugar and continue to beat until the whites hold stiff, glossy peaks. Beat in the cornflour and vinegar.

Spoon 6 to 8 dollops of the meringue onto the prepared baking tray, dividing the mixture evenly and spacing them 2.5 cm to 5 cm apart (or, for 1 large meringue, spoon into a single large mound). Use the back of the spoon to create an indentation in the centre of each mound.

Bake for 2 minutes, then reduce the oven temperature to 120°C. Continue to bake until crisp to the touch, about 1 hour for individual meringues or 1 hour 40 minutes for a large meringue. Turn off the oven and leave the meringue(s) in the oven to cool completely, about 2 hours or up to overnight.

Meanwhile, to make the curd, in a bowl, whisk together the sugar, whole eggs and egg yolks. In a saucepan, stir the butter and passionfruit and lime juices over low heat until the butter melts. Add the egg mixture to the pan and cook, stirring constantly, until the mixture has thickened and coats the back of a spoon, 5 to 8 minutes. Remove from the heat.

Transfer the curd to a heatproof container. Press a sheet of plastic wrap directly onto the surface of the curd and refrigerate until chilled, at least 2 hours.

No more than 4 hours before serving, whip the cream: In a bowl, using an electric mixer fitted with the whisk attachment, whip the cream, sugar and vanilla on medium speed until medium peaks form. Use immediately, or cover with plastic wrap and refrigerate until ready to use, up to 4 hours. Whisk the cream briefly just before using.

To assemble, place the meringues on plate(s) and fill the centre(s) with the curd, dividing it evenly. Top with whipped cream and the mango cubes. If you like, squeeze the passionfruit seeds and pulp over the top of each pavlova, then serve. Serves 6 to 8.

–Find this recipe and more simple desserts in Kim Laidlaw’s Dessert of the Day Cookbook at Williams Sonoma.

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Recipes

Foodie Friday: Dark chocolate tartlets with candied orange

Rich bittersweet chocolate tarts are topped with candied orange slices and a dash of sea salt for a sophisticated dessert. Baked into miniature versions, these tarts make a perfect treat to indulge in and are the ideal size to bring along to your next event.

Shown served on Maxwell & Williams‘ stunning Botanica Floris range. Designed in collaboration with the Royal Botanic Gardens Victoria and botanical artist Malcolm Hobday, this range features beautiful oversized blooms, set against a backdrop of matching golden silhouettes. Made from luminous fine bone china with a hand painted gold rim, the collection is a nod to the outdoors, making a beautifully polished statement on the tabletop.

Ingredients

Serves 6 Prep: 30 minutes Cook: 15 minutes

For the salted dark chocolate tart:
250g dark chocolate
150g butter
3 eggs, plus 1 yolk
30g plain flour
50g caster sugar
1 mandarin, juiced
1 teaspoon sea salt
2 tablespoons Grand Marnier or other orange-flavoured liquer
6 x10cm ready-made tart shells

For the candied orange:
2 oranges
1 1/2 cups sugar

Method

Candied Orange and Syrup

Thinly slice 2 oranges and set aside.

Simmer sugar with equal parts water over medium heat.

Add orange slices to the mixture and reduce heat to low. Cook for 5 minutes or until softened.

Remove orange slices and let cool on wire rack.

Continue to heat the syrup under medium heat for 2 minutes or until reduced. Let it cool slightly.

Salted Dark Chocolate Tart

Preheat oven to 180°C.

Melt chocolate, butter and 3 tablespoons of syrup over a pan of simmering water. Add sea salt, mandarin juice and Grand Marnier to chocolate mixture and stir to combine. Set aside to cool.

Whisk eggs, flour and sugar in a separate bowl then gradually add chocolate to the egg mixture.

Pour into the tart shells and bake for 15 minutes. The filling will wobble slightly, but will then become firm as it cools.

Arrange candied orange slices over the tart, drizzle with syrup and sprinkle sea salt flakes to serve.