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Foodie Friday: Teriyaki salmon bowl

Foodie Friday

In celebration of World Salmon Day last Tuesday, we’re sharing this delicious recipe from Tassal.

Serves: 2

Ingredients

2 x TASSAL Salmon Fillets Skin-off, cut into 3cm cubes

1 tsp grated ginger

2 tbsp soy sauce

2 tbsp mirin

2 tbsp sake (or dry sherry)

2 tbsp honey

1 tsp cornflour (mixed with 1 tsp cold water)

To Serve:

2 cups hot, steamed medium grain rice

2 spring onions, cut into 10cm pieces then finely julienned

1 carrot, shredded or julienned

1 tsp black sesame seeds

Method

  1. Combine sauce ingredients together in a small saucepan and bring to the boil, stirring constantly. Remove from heat as soon as the sauce thickens and add the TASSAL Salmon cubes to the saucepan. Toss gently to coat the cubes of salmon in teriyaki sauce then transfer to a small foil lined baking sheet. Bake in a preheated oven of 160°C for 20-25 minutes, or until the salmon is just cooked.
  2. To serve; divide steamed rice between 2 serving bowls and top each with cubes of teriyaki salmon. Pour any remaining sauce over the fish and garnish with spring onion curls, shredded carrot and a sprinkle of sesame seeds. Serve immediately.

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Foodie Friday: Pesto lamb caprese pizza

Australian Lamb pizza

Foodie Friday

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 wanted to create a fast, tasty, healthy dish that anyone can cook in under 30 minutes. I like to think of this recipe as the perfect takeaway swap,” says Elena.

Australian Lamb pizza

Serves: 2 | Preparation: 5 minutes | Cooking: 15 minutes

Ingredients

  • 200g lamb steak, sliced finely
  • 1 large pizza base
  • 100g pesto
  • 150g baby mozzarella/bocconcini
  • 150g large heirloom tomatoes (sliced thinly) or cherry tomatoes cut in half
  • 1 bunch basil leaves, to serve

Method

1. Preheat fan-forced oven to 180°C.
2. Place base on a pizza stone or tray and spread pesto evenly all over, leaving a 1cm border around the edge.
3. Evenly place tomato slices all over pizza ensuring topping on each slice.
4. Toss lamb slices in salt, pepper and a little oil, then scatter evenly over pizza.
5. Place bocconcini evenly over pizza.
6. Put pizza into the oven and bake for 12-15 minutes, or until crust is browned, cheese has melted, and lamb is just cooked.
7. Scatter fresh basil all over to serve.

Notes

  • Either lamb leg or lamb loin cuts would also work perfectly for this recipe.
  • Get creative with toppings and work with what you’ve got in the fridge or cupboard.
  • You can either make your own pizza base on the weekend and freeze or buy a premade one at the supermarket.

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Foodie Friday: Corn fritters by Phoodie

Corn fritters

Foodie Friday

Today’s recipe is brought to us via the lovely and talented Marie Phitidis of Phoodie fame. I make these regularly in my house – they make a great lunch when paired with smoked salmon alongside a rocket, avocado and parmesan salad. Yum!

This fabulous recipe is one of many that are set to appear in Phoodie’s first cookbook next year, with 100 per cent of profits going to the Sydney Children’s Hospital adolescent and mental health ward. Marie is currently running a GoFundMe campaign to cover the graphic design, printing and delivery costs incurred in creating the book so that as much money as possible can go where it’s needed. You can donate here.

Corn fritters

Ingredients (makes 22)

  • 2 cups self raising flour
  • 4 eggs
  • 2/3 cup full cream milk
  • 750g corn (I used frozen kernels but you can also use tinned)
  • 1/2 bunch chives, finely chopped
  • 1/2 bunch coriander, finely chopped
  • 1 shallot, finely chopped
  • butter and extra virgin olive oil (to coat base of pan when frying)
  • 2 tsp salt and 1 tsp pepper

Method

  1. Sift the self raising flour (alternatively you can use plain flour and baking powder) into your mixing bowl.
  2. Whisk the eggs and milk in a smaller bowl and pour gradually into the centre of the bowl that is holding the flour. Stir to combine.
  3. Gently mix in corn, chives, coriander, shallots and salt and pepper.
  4. Turn stove on to medium heat, use just enough butter and EVOO to generously coat the bottom of your pan.
  5. Place large heaped tablespoons of mixture into your pan, (noting that about 6 fritters can cook in a large pan at a time.) Cook for approximately 2 minutes on each side or until golden colour is achieved.
  6. Cook in batches making sure to add butter and EVOO to the pan before each round.

Serve with your choice of accompaniments – bacon, smoked salmon, avocado, rocket, eggs and tzatziki all make great combinations!

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Foodie Friday: Vegetarian tacos

Foodie Friday

Styled on the brand’s colourful new range Majolica, today’s tasty vegetarian recipe (vege-packed tacos) is brought to us by Maxwell Williams. Inspired by the traditional Italian majolica tin-glazed ceramics, this statement table top collection features bold floral designs perfect for a communal feast.

Maxwell Williams

Preparation: 15 minutes | Cooking time: 20 minutes | Serves: 6

Ingredients

  • 2 corn cobs
  • Olive oil spray
  • 1 carrot, julienned
  • 2 avocados, mashed
  • Juice of 1 lime
  • Salt & pepper to taste
  • 12 tortillas
  • 200g sour cream
  • Red cabbage pickle

To garnish

  • Coriander sprigs
  • Chilli sliced – optional
  • Chilli sauce drizzle – optional

Method

1. Bring a pot of water to the boil. Add corn cobs and simmer for 10 mins. Drain and set aside.

2. Heat the grill pan on high heat. Lightly spray cobs with olive oil and chargrill on all sides. Set aside to cool, then cut corn off the cob. Set aside.

3. Julienne the carrot, cover and set aside. Peel and de-seed avocados then, in a small bowl, mash the avocados with a fork. Add the lime juice and season to taste. Set aside.

4. Lightly toast tortillas on either side in a pan or on a grill plate. Your tacos are ready to assemble. Cool slightly in the trays, then invert onto a wire rack to cool completely.

5. On top of the warmed tortillas spread a generous spoonful of sour cream. Dollop the avocado, add the pickled cabbage, julienned carrot and grilled corn.

6. Top with a garnish of coriander (for a spicier finish add chilli and a drizzle of chilli sauce.)

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Foodie Friday: Immune boosting curry

Foodie FridayA delicious homemade curry made from an age-old curry paste recipe combined with coconut milk, mushrooms, zucchini, bok choy and prawns topped with fresh chilli and coriander leaves.

Clinical nutritionist and recipe creator Rosie Eyre says: “This is the most delicious curry. It is due to making the curry sauce from scratch. This does actually sound quite scary to do this. You have to trust me, it is so easy to make. This whole dish took me 22 minutes from start to finish. Meaning it is the most easy dish to whip together any day or night of the week. Make a big batch for meal prep and have throughout the week or freeze some and take out for later. The lovely thing about this dish is you do not need to stick to prawns; you can use just a selection of vegetables, tofu, chicken thigh, fish etc. Make it vegetarian, pescatarian, vegan or omnivore.”

Serves 2-to-3 

Ingredients

For the curry paste:
1 small red onion, peeled and quartered
2 thumbs fresh turmeric or 1 tsp powder
4 thumbs of fresh ginger
1/2-1 whole red chilli (optional)
4 kaffir lime leaves
1 tsp curry powder
1 bunch coriander stalks (saves leaves to serve)
1 fresh lime, juiced
2 tbsp olive oil
1 tsp soy or tamari sauce

For the curry:
1 red onion, finely sliced
1 zucchini, sliced into half moons
150g mushrooms, sliced
400ml coconut milk (good quality brand)
1 bunch bok choy or Asian greens, roughly chopped (include stalks)
300g prawns (or tofu, chicken thigh (chopped into 2cm cubes), extra vegetables)
1 tbsp brown sugar/honey/coconut syrup
1 tbsp soy or tamari sauce

To serve:
handful of coriander leaves
1 fresh lime
1 cup cooked rice/noodles or

Method

    1. Prep all of your ingredients first. In a food processor or blender add all of the curry paste ingredients and blitz until really smooth.
    2. Heat a large frying pan over medium-high heat, add a good drizzle of olive oil, once hot add onion and fry for 2-4 minutes until soft and fragrant. Turn heat down to medium heat.
    3. Add curry paste and let it cook for 2-4 minutes until all ingredients are fragrant.
    4. Add in mushrooms to pan and toss to coat in paste for 2 minutes.
    5. Add coconut milk, stir well and bring to a simmering boil. Then add zucchini and cook for 1-to-2 minutes.
    6. Add prawns (or protein of choice), 1 tbsp brown sugar and 1 tbsp soy sauce, stir well, bring to boil then down to a simmer until protein is cooked through. Stir through bok choy for 1-2 minutes until wilted.
    7. Serve with coriander leaves and fresh lime.

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Foodie Friday: Slow cooked lamb leg korma & bonus pies!

Lamb Korma

Foodie Friday

Today’s recipe is brought to us by Australian Lamb and it’s a real winter warmer. And while the cooking time is rather long, foodie couple Darren Robertson and Magdalena Roze have devised a way to use the leftovers – see below for a bonus lamb korma mini pie recipe to make the next day.

Lamb Korma

Preparation: 30 minutes | Cooking: 5 hours 30 minutes | Serves: 6

Ingredients

  • 1 x 1.5kg leg of lamb
  • 1 tbsp coconut oil
  • 2 brown onions (peeled and chopped)
  • 8 cloves garlic
  • 70g ginger grated
  • 1 large red chilli
  • 100g blanched almonds
  • 550ml water
  • 150g yoghurt to finish curry

Spice mix

  • 3 tsp garam masala
  • 1 tsp cumin seeds (roasted)
  • 2 tsp coriander seed (roasted)
  • 4 cardamom pods
  • 1 stick cinnamon
  • 1 tsp turmeric

Cucumber salad

  • 1 cucumber, chopped
  • 1 handful mint
  • 2 tbsp almonds, chopped
  • 1 chilli, sliced
  • Half a lime

Steamed rice and lime wedges to serve.

Method

  1. Preheat oven to 150C. Blend the spice mix ingredients into a powder using a mortar and pestle and set aside.
  2. Blend the almonds and water together in a food processor and set aside.
  3. Heat the coconut oil in a large oven proof pot on the stove, season the lamb with salt and then fry until golden brown for 3-4 minutes. Remove the lamb from the pot then add the onions, garlic, ginger and chilli. Cook on medium heat until lightly golden. Add the spice mix, give a good stir, then add the blended almond mixture.
  4. Place the lamb back into the pot and baste it with some of the sauce. Cover with foil and place in the oven to cook at 150C for 5 hours.
  5. When the lamb is soft to the touch and it’s falling off the bone, remove the pot from the oven, mix the yogurt into the sauce and season with lime juice.
  6. Serve with mint, cucumber salad, extra yoghurt, lime wedges and steamed rice.
  7. For extra wow factor, garnish with fried curry leaves, chopped almonds and sliced chilli.

Lamb korma pies or pasties

Lamb pasties

Ingredients

  • Puff pastry
  • Egg
  • Poppy seeds
  • Chutney

Method

  1. Scoop leftover curry onto pastry and fold.
  2. Brush with egg and poppy seeds and bake until golden.
  3. Serve with chutney.

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Foodie Friday: Beef Bourguignon

Beef Bourguignon

Foodie Friday

A hearty French classic ideal for sharing, this slow-cooked wonder is brought to us today by Australian Beef. With red wine a key ingredient you can put half a bottle in the pot and savour the rest with dinner. Voila!

Beef Bourguignon

Preparation: 15 minutes | Cooking: 120 minutes | Serves: 6

Ingredients

  • 1.5kg chuck or boneless shin/gravy beef
  • 4 sprigs flat-leaf parsley
  • 4-5 sprigs of thyme
  • 1 fresh bay leaf
  • 2 cups red wine
  • 1 cup beef stock
  • 1 tbsp plain flour
  • 1 tbsp olive oil
  • 30g butter
  • 12 (about 280g) small pickling onions or shallots, peeled
  • 200g button mushrooms, stalks trimmed
  • 1 cup water

Method

1. Cut the beef into 2.5-3cm cubes and place in a large bowl. Add the herbs and wine. Refrigerate for 2 hours or overnight.

2. Preheat the oven to 180°C. Drain the beef and put aside the marinade and herbs. Pat the beef dry with paper towels. Heat a large frypan over a medium-high heat. Brown the beef in three batches. Remove each batch and place in a casserole dish. Pour over the reserved marinade and herbs. Add the stock and flour. Stir to mix.

3. Cover the casserole dish, place in oven. Stir every 40 minutes or so, adding water if needed to keep the ingredients just covered. Cook until the beef is almost tender (about 80 minutes).

4. Heat the oil and butter in a small frypan, add the onions and cook stirring for 10 minutes or until lightly golden (but not soft), remove and set aside. Cook the mushrooms in two batches, adding a little more butter if needed, remove and set aside.

5. Add the onions, mushrooms, and water to the beef, stir gently to combine. Cook for a further 20-30 minutes or until the beef is tender.

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Foodie Friday: Chocolate and almond biscotti

Foodie FridayToday’s recipe is from Maxwell & Williams, inspired by their Cashmere Luxe and Teas & C’s Contessa collections.

Prep time 15 mins  |  Cooking time 40 mins  |. Makes approx. 24

Ingredients

300g (2 cups) plain flour
½ cup dark cocoa powder
1 tsp baking soda
1 tsp salt
90g salted butter, softened
1 cup caster sugar
2 large eggs
2 tsp vanilla extract
1 tbsp The Tea Collective x Contessa ‘The Princess & The Tea’ tea blend*
1 cup blanched almonds

To garnish
The Tea Collective x Contessa ‘The Princess & The Tea’ tea blends*
200g dark chocolate, melted

Method

Preheat oven to 160°C fan forced (180°C conventional). Prepare a large baking tray by lining with baking paper.

In a medium bowl sift together flour, cocoa powder, baking soda, and salt.

In a separate bowl, use an electric mixer to beat together butter and caster sugar until light and fluffy.

Add eggs and beat until well combined. Add vanilla extract and mix.

Stir flour mixture into butter mixture to form a stiff dough. Mix in tea leaves & blanched almonds.

Divide dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking trays, each approximately 20cm long and 10cm wide.

Bake for 40 minutes, or until slightly firm to the touch. Cool on tray for 5 minutes.

Transfer to a cutting board and cut logs into quarter-to-half cm thin slices. Arrange slices of biscotti on baking sheet and bake for about 10 minutes, or until crisp. Cool on a rack.

Melt the dark chocolate. Dip half of each biscotti into the chocolate. Sprinkle with extra tea leaves and place on a baking paper lined tray to set.

Store in airtight containers for 1-to-2 weeks.

Note: *Can be substituted for any good quality tea leaves. **Edible flowers can look equally delightful as a finishing touch.

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Foodie Friday: Fluffy miso caramel dumplings & icecream

Foodie Friday

Maxwell & Williams partnered with celebrity chef Sara Oteri on this recipe, served on their White Basics collection.

Serves 4

Ingredients

Dumplings
30g butter
1 cup self-raising flour
1/3 cup milk

Caramel sauce
2 cups hot water
3/4 cup brown sugar
2 tbsp honey
1 tsp yellow miso
45g butter

Method 

Combine all the sauce ingredients into a medium sized saucepan and simmer on a low heat until caramel slightly deepens in colour.

Rub butter into the flour until it resembles the texture of fine breadcrumbs. Slowly incorporate the milk until a dough forms. Alternatively, you can do this all in a food processor.

Roll the dough into walnut-to-golfball sized balls and place a few at a time into the simmering sauce.
Cook for 10-to-15 minutes before scooping each out, gently.

For a thicker sauce, keep on the heat a little longer before straining through a fine sieve and pouring over the dumplings.

Serve with vanilla bean ice-cream.

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Foodie Friday: Apple tart

Foodie Friday

With a dollop of cream and a cup of tea, this delicious treat is perfect for morning tea.

Ingredients

For the base
150 grams of soft butter
30 grams of sugar
60 grams of icing sugar
30 grams of ground walnuts
A pinch of salt
1 egg
250 grams of flour

For the glaze
85 grams of sugar
3 eggs
125 single cream
Zest of one unwaxed lemon
5 apples

Method

To make the tart dough, cream the butter in the mixer until light and fluffy. Gradually add the sugar, icing sugar, walnuts and salt. Stir in the egg, carefully add the flour and work everything together to make a smooth dough. Form into a ball, wrap in cling film and leave to rest in the fridge overnight.

Roll out the dough evenly on a lightly floured surface and place into a 28 cm diameter tart dish. Press down the edges using your fingers and cut off any excess dough using a knife.

Wash and halve the apples. Cut the apples into thin slices.

Preheat the oven to 190 degrees top/bottom heat (fan 175 degrees). Arrange the apple slices on the dough in rings.

To make the glaze, whisk the sugar, eggs, cream and lemon zest together well in a bowl. Spread evenly over the apple slices. Place into the oven and bake for around 35-40 minutes.

Served on Villeroy & Boch’s Artesano Original collection.

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Foodie Friday: Indulgent Easter bunny cocktail

Foodie Friday

As part of its Easter celebrations, Sydney’s Coogee Bay Hotel has created a decadent and positively Instagram-worthy cocktail available from from Thursday April 18 until Monday April 22 (Easter Monday). And for those unable to make it to the bar, we’ve got the simple and stunning chocolate-filled recipe right here for you, dear readers. Enjoy!

Indulgent easter bunny

Ingredients

  • 30ml Baileys
  • 15ml Ketel One Vodka
  • 10ml Frangelico liqueur
  • 20ml caramel syrup
  • 30ml milk
  • Chocolate bunny
  • ‘Hundreds and thousands’ and chocolate chips to serve

Method

  • Combine all ingredients with 3⁄4 cup of ice. Serve into a chocolate bunny.
  • Garnish with ‘hundreds and thousands’ and chocolate chips.

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Foodie Friday: Hoki fish with chipotle coleslaw

fish tacos

Foodie Friday

This week’s healthy and tasty recipe is courtesy of the Marine Stewardship Council (MSC) in celebration of the recent Sustainable Seafood Week. To assure your seafood has been caught or farmed with the best possible care, simply just look out for the blue MSC and green ASC labels when making your next purchase.

fish tacos

Makes 8 tortillas

Ingredients

8 tortillas
1 tablespoon coriander stalks, finely chopped
1 clove garlic, crushed
1 red chilli, finely chopped
1/4 tsp salt
2 tablespoons lime juice
4 large MSC certified hoki fillets
Oil for frying

For the chipotle coleslaw:
1 cup Greek yoghurt
1/2 teaspoon smoked paprika
1 teaspoon chipotle chilli flakes
1/4 teaspoon salt
Juice of 1 lime
2 cups red cabbage, finely sliced
2 cups green cabbage, finely sliced
1 handful of coriander leaves

For the harissa guacamole:
2 ripe avocados – cut into 1cm cubes
Juice of 2 limes
1 red pepper, diced
1 handful of coriander stalks, finely chopped
1/2 white onion, finely chopepd
2 cloves garlic, minced
2-3 teaspoons harissa paste (to taste)
1/4 teaspoon salt

To serve:
Grated cheese
Hot sauce
Lime wedges
Coriander leaves

Method

  1. In a large bowl, combine the coriander stalks, garlic, chilli, salt and lime juice to make a marinade.
  2. Cut each hoki fillet into two pieces (or four if very big) and add to the marinade, making sure each piece gets well covered. Leave to marinate for 20 minutes in the fridge.
  3. While you’re waiting, wrap the tortillas in foil and place in a warm oven for 10 minutes, then remove to the side until needed.
  4. Whisk the yoghurt, smoked paprika, chipotle chilli flakes, salt and lime juice in a large bowl, divide in half and reserve half for later. Add the finely sliced cabbage and coriander leaves to the remaining sauce and mix well.
  5. Mix all of the guacamole ingredients and chill in the fridge for 10 minutes.
  6. Heat a skillet and oil lightly. Cook the fish, in two batches if necessary, for 2-3 minutes each side or until browned and cooked through.
  7. Distribute the coleslaw between the 8 tortillas and add a portion of fish to each. Top with the chipotle sauce put aside earlier, the harissa guacamole and hot sauce, grated cheese or other toppings of your liking. Sprinkle with coriander leaves and serve with lime wedges, as well as any remaining chipotle sauce and harissa guacamole.

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Foodie Friday: Super salmon tacos

Salmon tacos

Foodie Friday

This week’s recipe is brought to you by nutritionist and Tassal ambassador Susie Burrell and it’s both delicious and highly nutritious courtesy of the array of ‘super’ ingredients within. “The benefits of eating Tassal salmon regularly is more wide-ranging than most people realise. Fuelling my family with the right foods is a key part of my role as a mum and salmon is one of the most nutrient dense options out there. Rich in Omega-3 fats and high in protein, it contains vitamin D, Vitamin E and a range of B group vitamins and antioxidants too,” says Susie.

Clearly packed full of nutritional goodness, salmon can also have positive effects on memory function as consumption of it has been shown to slow cognitive decline.

Salmon tacos

Serves 4

Ingredients

4 Tassal Fresh Tassie salmon fillets, skin-off
10 corn tortillas, warmed
2 cloves of garlic, crushed
1 tsp ground cumin powder
1 tsp ground coriander powder
½ tsp ground chilli powder
1 tsp smoked paprika
Pinch of salt
1 tsp pepper
1 tsp extra virgin olive oil
1 jar chunky tomato salsa
1 large avocado, deseeded, peeled and diced, to serve

Method

  1. Place garlic, cumin, coriander, chilli powder, paprika, salt and pepper in a small bowl and combine.
  2. Place each salmon portion into the spice mix, coating all four sides, and let sit for 15 minutes.
  3. Heat oil in a non-stick fry-pan and cook the salmon fillets for approximately 10 minutes, turning once. Once cooked, gently flake salmon into a bowl.
  4. Place a spoonful of chunky salsa and then avocado onto warmed tortillas. Add the salmon and enjoy!

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Foodie Friday: Nordic oven pancake

Foodie Friday

With jaw dropping landscapes and minimalist style, Nordic countries exude cool and this traditional breakfast dish is no exception. A twist on classic pancakes, cooked in bulk on an oven tray, this Nordic Oven Pancake recipe is perfect for entertaining or feeding hungry kids on a Sunday morning. Garnish with blueberries, maple syrup and a dust of icing sugar for a delicious treat.

Make a statement and serve this treat on the new Maxwell & Williams Suomi range. Featuring beautiful deep indigo designs contrasting with stark white ceramic, this servingware will bring a touch of Scandinavian charm to any table.

Ingredients

For the pancakes:
1 litre full cream milk 3 tbsp caster sugar
1 tsp vanilla bean paste 1⁄2 tsp fine sea salt
4 eggs
30g butter, melted 250g plain flour
1 lemon, zested

To garnish:
Maple syrup
Blueberries
Icing sugar to dust

Method

Makes 1 tray (size: 38cm x24cm, 2cm deep)

1. Preheat oven to 180°C (160°C fan forced).

2. Line a rimmed baking tray (at least 2 cm deep) with baking paper.

3. In a bowl, mix together the milk, sugar, vanilla, salt, eggs, and melted butter until well combined. Gradually add our and mix until smooth. Let rest for about 30 minutes.

4. Place the prepared tray on the middle rack in oven & slowly pour batter into the tray.

5. Bake for 30 to 40 minutes, or until the top & bottom is light golden brown. The batter will rise in the oven but will sink after being removed.

6. Leave to cool before serving, so that the centre sets. Serve cold or at room temperature.

7. Garnish with maple syrup, blueberries & a dusting of icing sugar.

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Foodie Friday: Salt and chilli calamari

Foodie FridayYou can file this one under ‘simple and delicious’! Today’s recipe is thanks to David Heath, head chef at Sydney’s Coogee Bay Hotel.

Ingredients

Squid tubes cut in to rings
Potato starch
Egg whites
Chilli salt (table salt, chilli flakes, smoky paprika, onion powder)
Aioli
Fine sliced birds eye chilli
Chopped parsley

Method

In a bowl, add the cut squid tubes and egg whites, massage together until the egg whites have become loose and frothy.

Lift out the squid and place in to potato starch. Coat the squid well then remove and place on a tray lined with paper towel. Chill for 2 hours.

To serve, deep fry in hot oil (180c) for 2 minutes then drain well and place in mixing bowl.

Toss with chilli salt, sliced chilli and parsley. Serve with a dollop of aioli and a wedge of lemon.

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Foodie Friday: Raspberry & vanilla choc bliss balls

Foodie Friday

Whip up this healthy treat from Flannerys Organic & Wholefood Market for the kids’ lunchboxes or yourself! Flannerys has stores in Lane Cove, Crows Nest and Mona Vale, Sydney. They offer a huge range of products including certified organic and seasonal fruit and vegetables, free naturopath advice and practitioner only products, great skincare options that are vegan, cruelty-free and non-toxic, gluten free breads, pastries and snack foods.

Ingredients

½ cup cashew butter (homemade or store bought is fine)
3 tbsp rice malt syrup
½ cup desiccated coconut
½ cup coconut flour
½ tsp vanilla paste
Zest of 1 lime, plus juice of a half
¼ cup freeze dried raspberries
1 bar of Pana Chocolate
½ tsp coconut oil, melted

Method

1. Place cashew butter, rice malt syrup, lime juice and zest into bowl & mix together.
2. Break off 2 squares of Pana Chocolate, chop into small cubes.
3. Combine the dry ingredients, crumble the freeze-dried raspberries and sprinkle in the chopped chocolate, and massage together with hands to combine.
4. Divide the mix into 10 portions, then roll into balls and place them in the fridge.
5. Melt remaining chocolate in a bowl over another bowl filled with boiling water, add coconut oil to help it melt to a nice smooth consistency.
6. Take the bliss balls from out of the fridge and drizzle the melted chocolate over them with a spoon.
7. Return to the fridge to set the chocolate.

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Foodie Friday: Frozen tiramisu

Foodie FridayBypass the heatwave with this beat-the-heat, no-cook dessert from Williams Sonoma. Made with ice cream in place of mascarpone cheese, and assembled in individual moulds to fit into the freezer easily, this twist on the classic Italian dessert is perfect for dinner parties as well as nights in on the sofa.

Ingredients

250 ml vanilla ice cream
1/2 cup (125 ml) strong black coffee
2 tbsps coffee liqueur
90 g savoiardi biscuits, broken into large crumbs (about 3 cups)
Cocoa powder for dusting
Dark chocolate shavings for garnish

Directions

Microwave the ice cream on medium power until just softened, 30 to 45 seconds. Alternatively, set the ice cream on the benchtop until soft, about 20 minutes. Select 4 custard moulds or ramekins, each 3/4 cup (180 ml). Line each mould with a sheet of plastic wrap, allowing a 5cm overhang.

In a small bowl, combine the coffee and coffee liqueur.

Place 1/4 cup of the biscuit crumbs in the bottom of each prepared mould. Moisten the crumbs with 2 tsps of the coffee mixture. Top with 2 tbps of the ice cream and spread the surface smooth. Using a fine-mesh sieve, lightly dust the ice cream with cocoa powder. Repeat the layers. Add a final layer of biscuit crumbs, gently pressing them into the ice cream to form a flat surface. Drizzle the remaining coffee mixture over the surface, dividing evenly. Fold the overhanging plastic wrap over the top, covering completely. Place the moulds in the freezer for at least 2 hours or up to 24 hours.

When ready to serve, remove the moulds from the freezer and let sit for 15 minutes at room temperature. Unwrap the plastic and invert each mould onto an individual dessert plate. Pull on the edges of the plastic wrap to help unmould each tiramisu, then peel off the plastic wrap. Dust the tops with cocoa powder and sprinkle with chocolate shavings.

Serve immediately. Serves 4.

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Foodie Friday: Curtis Stone’s Aussie burger

Foodie Friday

While he now calls the US home, celebrated Aussie chef Curtis Stone was back on home soil recently meeting beef farmers all over Western Australia, on behalf of Australian Beef. “My trip back was nothing short of amazing. The people and the produce inspired me to create easy and delicious beef dishes that acknowledge and appreciate the unique Western Australian terrain, our quality Aussie produce and the celebration of summer in this beautiful country. I mean it doesn’t get much better than Aussie beef on a summer’s night does it?” says Curtis who shares his take on the classic Aussie burger with us.

Aussie burger

Serves: 4
Preparation: 15 minutes
Cooking: 8 minutes

Ingredients

4x 170g beef burger patties
1 medium red beetroot (about 200g), peeled
1 1/2 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil, plus more for brushing
1 tbsp thinly sliced fresh chives
1 tbsp finely chopped fresh dill
1/2 tsp sugar
1/3 cup mayonnaise
3 tsp Sriracha
4 slices tasty cheese
4 hamburger buns
20g baby rocket
4 fried eggs

Method

  1. Using a box grater, coarsely grate beetroot into bowl. Stir in vinegar, oil, chives, dill and sugar. Season beetroot relish with salt and pepper.
  2. In a small bowl, mix mayonnaise and Sriracha. Season the chilli mayo with salt and pepper.
  3. Heat barbecue to high. Season burger patties with salt and pepper.
  4. Brush barbecue grates with oil and add patties. Barbecue patties for 2 minutes or until the bottoms are lightly charred. Flip patties and top with cheese. Barbecue for a further 2 minutes, or until the bottoms are lightly charred and the cheese has melted. Set patties aside on plate.
  5. Meanwhile, barbecue cut sides of buns for 1 minute, or until lightly toasted.
  6. Spread chilli mayo over the bottom halves of the buns. Top with rocket, burger patties, beetroot relish and eggs. Top with bun tops and serve.

Tips

  • Make the beetroot relish and chilli mayo ahead to save time. They can be made up to 3 days ahead, covered separately and refrigerated.
  • Drain any excess juices from relish before serving, if desired.

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