The BARN Magazine 2025

Summer Entertaining Made Easy

DARK AND STORMY

(ONE STANDARD DRINK)

RECIPE

INGREDIENTS:

• 30ml dark rum

• 15ml lime juice

• 125ml Schweppes Ginger Beer

• 1 lime wheel

DIRECTIONS:

1. Fill a high ball glass with ice, and fill with Schweppes Ginger Beer

2. Add 30mL of your preferred dark rum

3. Top with lime juice

4. Garnish with a lime wheel

Make it

Alcohol Free by substituting rum for cooled, strong black tea

Food to Share

Dietary labels are a general guide only. Please note that the ingredients of products may vary between brands. Be sure to carefully read the labels to ensure that they comply with your dietary needs.

Please note: EVOO Extra Virgin Olive Oil. Oven temperatures are for fan forced ovens.

We use Australian Standard measuring cups and spoons: 250ml cup, 20ml tablespoon and 5ml teaspoon.

Welcome

Welcome to The Barn magazine 2025, our fourth edition!

We are absolutely thrilled by the wonderful feedback we receive from you each year and feel so honoured that the magazine has found its way into your homes and its recipes onto your tables. And this year’s edition will not disappoint…Our new and improved edition is bursting full of delicious recipes that will have you and your loved ones coming back for more.

Summer is here, bringing long, sun-filled days and balmy evenings. With produce at its finest—fresh, vibrant, and bursting with flavour—it’s the perfect time to gather with loved ones and celebrate. Food becomes the heart of these moments, bringing people together, sparking conversation, creating lasting memories, and turning everyday meals into something truly extraordinary.

Whether you’re feeding a few or a crowd, you’ll find over 100 recipes inside, with chapters covering Breakfast & Brunch, Food to Share, Tapas, Cocktails, Centrepieces, Sides, and Sweet Things. Each recipe is yours to make your own — add your personal touch, experiment with the season’s freshest ingredients, and let your creativity shine.

This magazine is our gift to you — a sincere thank you for supporting us and being part of our Supabarn family. Dive in, enjoy every recipe, and make this summer one filled with delicious food, joyful moments, and memorable celebrations.

For even more ideas, visit our website at www.supabarn.com.au, or pop into your local store to say hello.

BREAKFAST & BRUNCH

Baked Beans

Serves: 4 / Total time: 10 minutes

¼ cup EVOO

250g truss cherry tomatoes

1 French shallot, diced

2 garlic cloves, minced

2 x 400g cannellini beans

½ teaspoon chilli flakes

1 tablespoon flat-leaf parsley leaves

1. Heat the EVOO in a frying pan over high heat. Add the tomatoes and cook for 2 minutes. Add the shallot and garlic, stir and cook for another minute. Add the beans, chilli flakes, salt and pepper, stir to combine. Reduce heat to medium, cover frying pan and cook for 5 minutes.

2. Transfer the baked beans onto a serving dish and top with parsley…Enjoy!!

Serving suggestion: Top with poached or fried eggs for a hearty breakfast or brunch.

Smashed Avocado, Tomato & Feta on Toast

Serves: 4 / Total time: 10 minutes

2 ripe avocados

250g cherry tomatoes, cut in half

100g feta cheese, crumbled

10 fresh basil leaves, finely chopped

1 lime, juiced EVOO

8 sourdough bread slices, toasted, to serve

1. Cut avocados in half and discard the pits. Using a spoon, remove flesh from skin and place it in a mixing bowl. Mash the avocado with a fork until it has a slightly chunky texture.

2. Add the tomatoes, feta, basil, lime juice and a drizzle of EVOO. Mix to combine.

3. Place the toast onto a serving dish, top with the avocado mixture and drizzle with EVOO…Enjoy!!

Make it GF: by substituting sourdough bread with GF bread.

Make it DF and Vegan: by substituting feta cheese with plant-based feta cheese.

Macadamias make it special

Give the gift of Australian Macadamias

Elevate entertaining or add a luxurious crunch to festive dishes

Ricotta, Tomato & Basil Toast

Serves: 4 / Total time: 10 minutes

VEGETARIAN

8 sourdough bread slices, toasted, to serve

375g ricotta cheese

250g cherry tomatoes, cut in half

10 fresh basil leaves, torn

EVOO

Banana Pancakes

Serves: 2 / Total Time: 20 minutes

VEGETARIAN

2 cups buttermilk

1 cup banana, mashed

2 eggs

3 tablespoons butter, melted

¼ cup maple syrup

½ teaspoon cinnamon powder

2½ cups plain flour

1 tablespoon baking powder

1 banana, sliced, to serve Maple syrup, to serve

Place the toast onto a serving dish, top with the ricotta cheese, cherry tomatoes and basil leaves. Drizzle generously with EVOO…Enjoy!!

Make it DF and Vegan: Substitute the ricotta cheese with plant-based ricotta cheese (recipe on page 100).

Make it GF: Substitute the sourdough bread with GF bread.

1. Place the buttermilk, banana, eggs, butter and maple syrup into a mixing bowl and whisk until well combined.

2. In a separate bowl, mix the cinnamon, flour and baking powder. Pour into the wet ingredients and mix until just combined. Allow the batter to rest until small bubbles form on the surface (approximately 5–10 minutes).

3. Melt a little butter in a frying pan over medium heat and spread evenly. Using a cup, pour 3–4 circles of batter into the frying pan. Cook until little bubbles appear on the surface (approximately 1½ minutes). Flip and cook the pancake on the other side until golden brown and cooked through (approximately 1½ minutes).

4. Transfer the pancakes onto a serving dish, top with sliced banana and drizzle with maple syrup…Enjoy!!

Make it GF: Substitute the plain flour with GF plain flour.

Egg & Bacon Cups Benedict

Serves: 6 / Total Time: 20 minutes

6 rashers of bacon

6 eggs

Salt and pepper, to taste English muffins, toasted, to serve Hollandaise Sauce, to serve (store-bought or recipe on page 16)

1. Preheat the oven to 180ºC. Lightly grease 6 cups of a muffin tin.

2. Line each muffin tin cup with a bacon rasher. Place in the oven and cook for 5 minutes. Remove the tin from the oven.

3. Break an egg into each muffin tin cup. Return the tin to the oven and cook until the whites have set (approximately 10–12 minutes).

4. Carefully run a knife around the edge of each muffin tin cup and use a spoon to lift each cup out.

5. Place each egg cup on top of an English muffin and top with Hollandaise Sauce…Enjoy!!

Make it GF: Substitute the English muffins with GF bread.

Make it DF: Substitute the Hollandaise Sauce with DF Hollandaise Sauce (store-bought or recipe on page 16).

Hollandaise Sauce

Serves: 4-6 / Total Time: 10 minutes

3 egg yolks

1 tablespoon lemon juice

1 teaspoon Dijon mustard

¼ teaspoon salt teaspoon cayenne pepper 150g butter, melted

1. Place the egg yolks, lemon juice, mustard, salt and cayenne pepper into a blender. Blend until just combined.

2. With the blender running on medium-high, slowly pour in the melted butter until the mixture has emulsified.

3. Pour the hollandaise sauce into a small jug and serve immediately…Enjoy!!

Make it DF: Substitute the butter with plant-based butter.

At Love Your Guts Co, small-batch production is at the heart of everything we do, letting us carefully oversee every step—from sourcing local ingredients to the fermentation that gives our kraut its signature crunch, rich flavour, and probiotic goodness.

Our story began on a small country farm in North East Tasmania, where we grew up with fresh produce, homemade meals, and a Dutch mother’s sauerkraut that, though not always our childhood favourite, went on to inspire a gut-health-focused business. Today we handcraft each batch with care, staying small-scale to honour our roots, support our community, and preserve the authentic Tasmanian brand our customers taste in every jar.

Roasted Stone-fruit

Serves: 6 / Total time: 30 minutes

1kg mixed ripe stone-fruit (peaches, nectarines, plums, apricots or cherries)

3 tablespoons orange juice

1 teaspoon vanilla extract

1. Preheat the oven to 180ºC.

2. Cut the stone-fruit in half, remove stones and cut into wedges of roughly the same size. For cherries, simply remove the stones.

3. Place the fruit into a baking dish with the orange juice and vanilla extract. Toss until evenly coated.

4. Place the baking dish into the oven and roast until the fruit has softened and is golden brown (approximately 20 minutes). Remove from the oven and allow to cool.

5. Store stone-fruit in an airtight container in the fridge for up to 3 days…Enjoy!!

Serving suggestions: Serve on top of Greek yoghurt or plant-based Greek yoghurt, Chia Pudding (recipe on page 20) or vanilla ice-cream or plant-based vanilla ice-cream. Top with Home-made Cranberry & Hazelnut Granola (recipe on page 32).

Berry & Granola Chia Pudding

Serves: 2 / Total Time: 10 minutes + overnight chilling time GF

250ml Greek yoghurt

¼ cup of chia seeds

1 teaspoon vanilla extract

1 tablespoon maple syrup

¾ cup milk

Berries (to serve)

Home-made Cranberry & Hazelnut Granola (to serve) (recipe on page 32)

1. Place the yoghurt, chia seeds, vanilla extract, maple syrup and milk into a mixing bowl. Stir until well combined, then cover and allow to rest in the fridge overnight.

2. Divide the chia pudding into serving glasses, top with the berries and Home-made Cranberry & Hazelnut Granola…Enjoy!!

Live life more vibrantly Your trusted every day classics.

Baked French Toast

Serves: 8 / Total time: 40 minutes

VEGETARIAN

1 white bread loaf, cut into 2cm slices

8 eggs

2 cups milk

1 cup thickened cream

½ cup brown sugar

2 teaspoons vanilla extract

½ teaspoon salt

Mixed berries, to serve

1 tablespoon icing sugar, to serve

Maple syrup, to serve

1. Preheat the oven to 160ºC.

2. Place the eggs, milk, cream, brown sugar, vanilla extract and salt in a large mixing bowl and whisk until well combined.

3. Dip each slice of bread into the custard mixture and arrange in a baking dish, overlapping the slices slightly. Pour the remaining custard mixture evenly over the bread.

4. Place the baking dish in the oven and cook until the custard has set and the top is golden brown (approximately 30 minutes).

4. Serve the French toast in the baking dish, topped with berries and dusted with icing sugar. Drizzle with maple syrup…Enjoy!!

Make it GF: Substitute the white bread with GF bread.

Make it DF: Substitute the milk with plant-based milk and the cream with plant-based cream.

Breakfast Potatoes

Serves: 4 / Total Time: 45 minutes

GF DF VEGETARIAN VEGAN

500g chat potatoes, cut in half

1 red onion, chopped into 2cm pieces

1 red capsicum, stem and seeds removed and chopped into 2cm pieces

2 garlic cloves, minced EVOO

½ teaspoon sweet paprika teaspoon chilli flakes

Salt and pepper, to taste

Fresh flat-leaf parsley leaves, chopped, to garnish

1. Preheat the oven to 200ºC.

2. Place the potatoes, onion, capsicum, garlic, EVOO, paprika, chilli flakes, salt and pepper into a baking pan. Toss until evenly coated.

3. Place the pan in the oven and bake until golden brown (approximately 30–35 minutes), tossing vegetables halfway.

4. Transfer the potatoes onto a serving dish and top with parsley…Enjoy!!

Serving suggestion: Top with poached or fried eggs for a hearty breakfast or brunch.

Corn Fritters

Serves: 6 / Total Time: 30 minutes

VEGETARIAN

4 corn cobs, kernels removed

1 red onion, chopped

2 eggs

½ cup fresh coriander leaves

¼ teaspoon chilli powder

Salt and pepper, to taste

100g goat cheese, crumbled

1 cup self-raising flour

EVOO

Smashed Avocado, Tomato & Feta, to serve (recipe on page 10)

1. Place 2 cups of corn kernels, onion, eggs, coriander, chilli powder, salt and pepper into a food processor and pulse until well combined. Transfer to a small mixing bowl.

2. Add the remaining corn, goat cheese and flour, mix until just combined.

3. Heat the EVOO in a frying pan over medium-high heat. When the oil is hot, add 2 heaped tablespoons of mixture per fritter, flatten with the back of the spoon and cook until golden brown on both sides (approximately 1½ minutes per side).

4. Transfer the fritters onto a serving dish and top with Smashed Avocado, Tomato & Feta…Enjoy!!

Make it DF: Substitute the goat cheese with plantbased feta cheese.

Shakshuka (Baked Eggs)

Serves: 6 / Total time: 30 minutes

GF VEGETARIAN

2 tablespoons EVOO

1 red onion, finely chopped

4 garlic cloves, minced

2 teaspoons paprika

1 teaspoon ground cumin

½ teaspoon chilli flakes

1 red capsicum, deseeded and finely diced

800g ripe fresh tomatoes, chopped

Salt and pepper, to taste

6 eggs

100g goat cheese, crumbled, to garnish

Fresh flat-leaf parsley leaves, chopped, to garnish EVOO, to garnish

1. Heat the EVOO in large frying pan over medium heat. Add the onion, garlic and capsicum, cook until tender (approximately 4–5 minutes), stirring frequently. Add the paprika, cumin and chilli flakes, mix well and cook for a further 2 minutes.

2. Add tomatoes, season with salt and pepper and mix well. Reduce heat to medium-low and simmer, uncovered, until sauce has thickened (approximately 25 minutes), stirring occasionally.

3. Make 6 small wells in the sauce and break an egg into each. Cover the pan and cook for 5–6 minutes until whites are set (for hard yolks, cook for 7–8 minutes).

4. Serve shakshuka in the frying pan, topped with goat cheese, parsley and a drizzle of EVOO…Enjoy!!

Make it DF: Substitute the goat cheese with plant-based feta cheese.

Tomato & Feta Frittata recipe on page 28

Tomato & Feta Frittata

Serves: 6 / Total Time: 45 minutes

GF VEGETARIAN

EVOO, for greasing

1 cup baby spinach leaves, roughly chopped

350g mixed cherry tomatoes, cut in half

100g cheddar cheese, grated

100g feta cheese, crumbled

12 eggs

1 cup pure cream

Salt and pepper, to taste

Fresh flat-leaf parsley leaves, finely chopped, to garnish

1. Preheat the oven to 180ºC. Grease a baking dish with EVOO.

2. Place the spinach and half the tomatoes into the baking dish and spread evenly. Add the cheddar and feta cheeses evenly over the vegetables.

3. Add the eggs, cream, salt and pepper into a mixing bowl. Whisk until smooth and well combined. Pour the egg mixture into baking dish and top with the remaining tomatoes.

4. Place the baking dish in the oven and bake until golden brown and set (approximately 30–35 minutes).

5. Serve the frittata in the baking dish topped with parsley…Enjoy!!

NATURAL MINERAL WATER

San Benedetto has meant well-being since the beginning of its history and has always been committed to quality for the whole family.

From the sun-kissed peaks of the Veneto Alps, Benedicta Mineral Water begins its slow descent, flowing through ancient stone and gathering precious minerals along the way. It arrives in a hidden underground basin, pure and untouchedits taste as crisp as a sea breeze, its essence as clear as a Mediterranean sky. More than water, it’s a sip of summer, a source of natural balance and refreshing vitality.

Japanese Breakfast: Ham & Udon Carbonara

Serves: 2 / Total time: 15 minutes

2 eggs

½ cup thickened cream

2 garlic cloves, minced

3 egg yolks

60g Parmigiano Reggiano, grated

½ teaspoons cracked pepper

1 packet fresh udon noodles

Salt, to taste

80g ham, sliced

¼ cup kimchi

cup cucumber, diced

1 teaspoon furikake

1. Place eggs in small pot of boiling water and boil for 6½ minutes. Remove and place in cold water for 2 minutes. Peel the eggs, cut in half and set aside.

2. In a heatproof bowl, whisk together the cream, garlic, egg yolks, Parmigiano Reggiano and pepper until well combined. Set aside.

3. Cook udon noodles according to the package instructions, reserving ½ cup of noodle water before draining. Add the noodles to cream mixture and stir until well combined and the sauce has thickened. If sauce becomes too thick add reserved noodle water, a little at a time, stirring until noodles are coated. Season with salt.

4. Transfer the noodles into pasta bowls and top with ham, kimchi, cucumber, boiled eggs and furikake…Enjoy!!

Home-made Cranberry & Hazelnut Granola

Makes: 6 cups / Total Time: 35 minutes + 1 hour cooling time

4 cups rolled oats / GF rolled oats

½ cup pepitas

½ cup hazelnuts, chopped

½ teaspoon sea salt

½ cup EVOO

½ cup maple syrup

1 teaspoon vanilla extract cup dried cranberries

½ cup coconut flakes

1. Preheat the oven to 140ºC. Line a large baking tray with baking paper.

2. Add the oats, pepitas, hazelnuts and salt into a large mixing bowl and toss to combine. Add EVOO, maple syrup and vanilla extract, and toss until well combined. Pour granola onto the tray in an even layer.

3. Place the tray in the oven and bake until lightly golden (approximately 20–25 minutes), stirring halfway through.

4. Remove from the oven and top with the cranberries and coconut flakes. Allow to cool completely (approximately 1 hour).

5. Store the granola in an airtight container in the pantry for up to 4 weeks…Enjoy!!

Made with premium organic corn and free from artificial additives, these gluten-free chips are the perfect choice for health-conscious snackers.

FOOD TO SHARE

Grilled Pineapple Salsa

Serves: 8 / Total time: 20 minutes

GF DF VEGETARIAN VEGAN

1 whole ripe pineapple

3 tablespoons EVOO

½ red onion, finely diced

½ long red chilli, stem and seeds removed, finely diced (retain the seeds for extra spice)

½ cup fresh coriander leaves, finely chopped

1 lime, juiced

¼ teaspoon chilli powder

Salt, to taste

1. Peel and cut the pineapple into quarters.

2. Heat 1 tablespoon of the EVOO in a frying pan over high heat. Add the pineapple and cook until golden brown on both sides (approximately 2–3 minutes per side). Remove from the heat and allow to cool.

3. Once cooled, cut into small cubes and place into a serving bowl with the onion, chilli and coriander.

4. Place the remaining EVOO, lime juice and chilli powder into a small bowl (or jar) and whisk (or shake) until well combined. Pour the dressing over the salsa and toss until evenly coated…Enjoy!!

Corn Salsa

Serves: 6 / Total Time: 20 minutes

GF DF VEGETARIAN VEGAN

3 large corn cobs

EVOO spray

1 small red onion, finely chopped

½ cup fresh coriander leaves, finely chopped

1 jalapeno, stem and seeds removed, finely diced (retain the seeds for extra spice)

Salt and pepper, to taste

1 tablespoon EVOO

1 lime, juiced

1. Remove the corn kernels from the cobs.

2. Heat a frying pan over medium-high heat. Spray with EVOO and add the corn kernels. Cook, stirring constantly, until about half of the corn is lightly charred. Remove from the heat and allow to cool.

3. Place the cooled corn into a serving bowl with the onion, coriander, jalapeno, salt and pepper.

4. Place the EVOO and lime juice into a small bowl (or jar) and whisk (or shake) until well combined. Pour the dressing over the salsa and toss until evenly coated… Enjoy!!

Mango & Avocado Salsa

Serves: 4 / Total Time: 15 minutes

GF DF VEGETARIAN VEGAN

2 ripe mangos, diced

1 avocado, diced

1 small red onion, finely diced

1 jalapeno, stem and seeds removed, finely sliced (retain the seeds for extra spice)

¼ cup fresh coriander leaves, finely chopped

Salt and pepper, to taste

1 tablespoon EVOO

1 lime, juiced

1. Place the mango, avocado, red onion, jalapeno, coriander, salt and pepper into a serving bowl and toss to combine.

2. Place the EVOO and lime juice into a small bowl (or jar) and whisk (or shake) until well combined. Pour the dressing over the salsa and toss until evenly coated… Enjoy!!

Tomato Salsa

Serves: 6 / Total Time: 40 minutes

GF DF VEGETARIAN VEGAN

1 white onion, peeled and quartered

2 jalapenos, stems and seeds removed, halved lengthwise (retain the seeds for extra spice)

200g cherry tomatoes, halved

1 tablespoon EVOO

Salt and pepper, to taste

4 ripe Roma tomatoes, quartered

3 garlic cloves, peeled

½ cup fresh coriander leaves

1 lime, juiced

½ teaspoon chilli powder

1. Preheat the oven to 200°C.

2. Place the onion, jalapenos and cherry tomatoes on a large baking tray. Drizzle with EVOO, season with salt and pepper and toss to coat.

3. Roast the vegetables until slightly charred (approximately 20 minutes). Remove from the oven and allow to cool slightly.

4. Place the roasted vegetables into a food processor with the Roma tomatoes, garlic, coriander, lime juice, chilli powder, salt and pepper. Pulse until slightly chunky.

5. Transfer into a serving bowl…Enjoy!!

Hummus

Makes: 2 cups / Total time: 10 minutes

GF DF VEGETARIAN VEGAN

1 x 400g can chickpeas, drained and rinsed

¼ cup tahini

2 tablespoons EVOO

2 tablespoons lemon juice

2 garlic cloves, minced

½ teaspoon ground cumin

½ teaspoon salt

2–4 tablespoons water

EVOO, to garnish

Black sesame seeds, to garnish

1. Reserve 1 tablespoon of the chickpeas for garnish.

2. Place the remaining chickpeas, tahini, EVOO, lemon juice, garlic, cumin and salt into a food processor and pulse until smooth and creamy. Add water one tablespoon at a time until the desired consistency is reached.

3. Transfer the hummus onto a serving dish and top with EVOO, reserved chickpeas and black sesame seeds, or store in an airtight container in the fridge for up to 5 days…Enjoy!!

Avocado & Coriander Hummus

Makes: 2 cups / Total time: 10 minutes

GF DF VEGETARIAN VEGAN

¾ cup hummus

1 ripe avocado

¼ cup fresh coriander leaves

1 tablespoon lemon juice

¼ teaspoon salt

¼ teaspoon pepper

1–2 tablespoons water

EVOO, to garnish

Lemon wedges, to garnish

1. Place the hummus, avocado, coriander leaves, lemon juice, salt and pepper into a food processor and pulse until smooth and creamy. Add water one tablespoon at a time until the desired consistency is reached.

2. Transfer the avocado hummus onto a serving dish and top with EVOO and lemon wedges, or store in an airtight container in the fridge for up to 5 days…Enjoy!!

Beetroot Hummus

Makes: 2 cups / Total time: 10 minutes

GF DF VEGETARIAN VEGAN

1 cup hummus

1 cup cooked beetroot

1 garlic clove, minced

1 tablespoon lemon juice

¼ teaspoon salt

¼ teaspoon pepper

1–2 tablespoons water

EVOO, to garnish

Pepita seeds, to garnish

1. Place the hummus, beetroot, garlic, lemon juice, salt and pepper into a food processor and pulse until smooth and creamy. Add water one tablespoon at a time until the desired consistency is reached.

2. Transfer the beetroot hummus onto a serving dish and top with EVOO and pepita seeds, or store in an airtight container in the fridge for up to 5 days…Enjoy!!

Spicy Capsicum Hummus

Makes: 2 cups / Total time: 10 minutes

GF DF VEGETARIAN VEGAN

1 cup roasted capsicum (store-bought)

1 cup hummus

1 tablespoon roasted capsicum oil (from jar)

½ teaspoon hot chilli powder

1–2 tablespoons water

EVOO, to garnish

Cracked black pepper, to garnish

1. Dice one strip of the roasted capsicum and set aside for garnish.

2. Place the remaining capsicum, hummus, roasted capsicum oil and chilli powder into a food processor and pulse until smooth and creamy. Add water one tablespoon at a time until the desired consistency is reached.

3. Transfer the spicy capsicum hummus onto a serving dish and top with EVOO, cracked black pepper and diced roasted capsicum, or store in an airtight container in the fridge for up to 5 days…Enjoy!!

Roasted Eggplant Hummus

Makes: 2 cups / Total time: 10 minutes

GF DF VEGETARIAN VEGAN

1 cup hummus

1 cup roasted eggplant (store-bought)

1 tablespoon roasted eggplant oil (from the jar)

1 garlic clove, minced

¼ teaspoon paprika

¼ teaspoon salt

¼ teaspoon pepper

1–2 tablespoons water

EVOO, to garnish

Cracked black pepper, to garnish

Fresh flat-leaf parsley leaves, finely chopped, to garnish

1. Place the hummus, roasted eggplant, roasted eggplant oil, garlic, paprika, salt and pepper into a food processor and pulse until smooth and creamy. Add water one tablespoon at a time until the desired consistency is reached.

2. Transfer the roasted eggplant hummus onto a serving dish and top with EVOO, cracked black pepper and parsley, or store in an airtight container in the fridge for up to 5 days…Enjoy!!

ts LAMBRA halloumi cheese

m cheese

tta cheese

astry flour

resh mint, chopped resh parsley, chopped

esh thyme, chopped

y mint

round pepper

wer oil for frying

For breading:

2-3 eggs

200g all purpose flour

200g breadcrumbs

For tomato marmalade:

300g fresh ripe tomatoes, chopped

150g sugar

1 tbsp balsamic vinegar

4-5 leaves of fresh mint

1 tsp dry chilli flakes

wl, grate all the cheeses using the fine side of the grater sley, thyme, egg, dried mint, flour, and pepper into the bowl and mix ell combined

owl with plastic wrap and place in the refrigerator.

least 30 minutes, remove bowl from fridge and shape mixture into small d place them on a plate.

ading: Place the flour, eggs, and breadcrumbs into 3 separate bowls oat each halloumi ball first in the flour, then in the egg, and finally in the umbs then place on a plate.

, add the vegetable oil and heat.

halloumi balls until they are golden brown, then remove and place on owel covered plate and set aside

tomato marmalade: Cut the tomato into small cubes and transfer them along with the sugar and heat over medium heat until it begins to . balsamic vinegar and let it cool.

oled add the fresh mint and chilli flakes

Oyster Dipping Sauces

Mustard & Maple Dressing

Makes: ½ cup / total time: 10 minutes

3 tablespoons EVOO

2 tablespoons whole grain mustard

1 tablespoon white balsamic vinegar

2 tablespoons lemon juice

2 teaspoons maple syrup

Salt and pepper to taste

Place all the ingredients into a small serving bowl and stir until well combined and sugar has dissolved…Enjoy!!

Mignonette

Makes: cup / Total time: 10 minutes + 4 hours marinating time

3 tablespoons red wine vinegar

2½ tablespoons French eschalot, finely diced

A pinch of sugar

Salt and pepper, to taste

Place all the ingredients into a small serving bowl and stir until well combined. Cover and allow to marinate in the fridge for at least 4 hours (or overnight for best results)…Enjoy!!

Chilli & Lime Dressing

Makes: cup / total time: 10 minutes

2 tablespoons EVOO

2 tablespoons Tabasco Green Pepper sauce

2 limes, zested and juiced

1 garlic clove, minced

1 small shallot, finely sliced

1 tablespoon fresh coriander leaves, finely chopped

Salt and pepper to taste

Place all the ingredients into a small mixing bowl and mix until well combined… Enjoy!!

Prawn Dipping Sauces

& Mustard

½ cup Kewpie mayonnaise

2 teaspoons honey

2 teaspoons wholegrain mustard

Place all the ingredients into a small serving bowl and mix until well combined…Enjoy!!

Make it Vegan: Substitute the Kewpie mayonnaise with plant-based mayonnaise and the honey with agave nectar.

Bang Bang Sauce

½ cup Kewpie mayonnaise

2 tablespoons sweet chilli sauce

1 tablespoon sriracha sauce

1 teaspoons lime juice

1 teaspoon fish sauce

Place all the ingredients into a small mixing bowl and mix until well combined…Enjoy!!

¾ cup / total time:

½ cup whole Kewpie mayonnaise

2 tablespoons fresh coriander leaves, finely chopped

1 teaspoon ginger, finely grated

1 teaspoon orange rind, finely grated

1 lime, finely grated salt and white pepper, to taste

Place all the ingredients into a food processor and pulse until smooth…Enjoy!!

Make it Vegan: Substitute the Kewpie mayonnaise with plant-based mayonnaise.

VIETNAMESE FISH SKEWERS

Makes: 12 / Total Time: 45 minutes + 1 hour marinating time

Marinade:

1 tablespoon vegetable oil

2 tablespoons brown sugar

1 teaspoon ground turmeric

1 tablespoon fish sauce

1 garlic clove, minced

1 tablespoon ginger, grated

½ red bird’s eye chilli, stem removed, deseeded and finely chopped (retain the seeds for extra spice)

2 tablespoons fresh dill, finely chopped

600g barramundi, skinned and cut into 2cm pieces

Baby cos lettuce leaves, to garnish

Crushed peanuts, to garnish

1. To make the marinade: Place all the marinade ingredients into a large mixing bowl and stir until well combined.

2. Add the barramundi and toss until well coated. Cover and allow to marinate for 1 hour.

3. Soak 12 x 15cm bamboo skewers in boiling water for 30 minutes. Remove and set aside.

4. Thread 5 pieces of fish onto each skewer, place on a plate and brush with any remaining marinade.

5. Heat a frying pan or the BBQ on medium for 2–5 minutes until hot (if using a frying pan, drizzle with vegetable oil). Add the skewers and cook, turning occasionally until the fish is cooked through and evenly browned (approximately 8–10 minutes).

6. Place the lettuce onto a serving dish, then arrange the fish skewers on top. Top with crushed peanuts and serve with Noc Chum Dipping Sauce (recipe on page 44)…Enjoy!!

Make it GF: Substitute the fish sauce with GF fish sauce.

Noc Chum Dipping Sauce

Makes: ½ cup / Total Time: 5 minutes + 30 minutes infusing time

2 tablespoons brown sugar cup boiling water

1 garlic clove, minced

2 tablespoons lime juice

2 tablespoons rice wine vinegar

2 tablespoons fish sauce

½ bird’s eye chilli, stem removed, deseeded and finely sliced (retain the seeds for extra spice)

1. Add the garlic, lime juice, vinegar, fish sauce and chilli and mix until well combined. Cover and set aside for 30 minutes to allow the flavours to develop.

2. Serve with Vietnamese Fish Skewers (recipe on page 44) or store in an airtight container, in the fridge for up to 1 week…Enjoy!!

Make it GF: Substitute the fish sauce with GF fish sauce.

Satay Chicken Skewers with Peanut Sauce

Makes: 12 / Total time: 45 minutes + 4 hours marinating time

cup brown sugar, tightly packed cup soy sauce

¼ stalk lemongrass, chopped

3 garlic cloves

1 lime, zested and juiced

3 teaspoons ginger, grated

3 teaspoons ground turmeric

1 teaspoon curry powder

2 teaspoons salt

2 teaspoons fish sauce

½ teaspoon sesame oil

1 teaspoon black pepper

2 tablespoons vegetable oil

Peanut sauce: cup marinade

½ cup full-fat coconut milk

80g roasted peanuts

2 tablespoons vegetable oil

1 tablespoon soy sauce

1 lime, zested and juiced

1–3 Thai chillies, stems and seeds removed, chopped (depending on desired spice level — retain the seeds for extra spice)

1 garlic clove

1 shallot, chopped

600g chicken breast or thighs, cut into 2cm pieces

2 shallots, finely sliced, to garnish

Crushed peanuts, to garnish

1. To make the marinade: Place all the marinade ingredients into a food processor and pulse until smooth. Reserve 1/3 cup of the marinade and transfer the remaining mixture into a large mixing bowl.

2. Add the chicken and toss until well coated. Cover and allow to marinate in the fridge for at least 4 hours (or overnight for best results).

3. Soak 12 x 15cm bamboo skewers in boiling water for 30 minutes. Remove and set aside.

4. To make the peanut sauce: Place all the peanut sauce ingredients into a food processor and pulse until smooth. If too thick, add a little water to thin. Transfer to a small serving bowl and set aside.

5. Thread 5 pieces of chicken onto each skewer, place on a plate and brush with any remaining marinade.

6. Heat a frying pan or the BBQ on medium for 2–5 minutes until hot (if using a frying pan, drizzle with vegetable oil). Add the skewers and cook, turning occasionally until the chicken is cooked through and evenly browned (approximately 8–10 minutes).

7. Place onto a serving dish, drizzle with the peanut sauce and top with shallots and peanuts. Place remaining peanut sauce to the side…Enjoy!!

Make it GF: Substitute the soy sauce with GF soy sauce.

SOUVLAKI INTO ROAST LAMB TURN LEFT OVER

SCANRECIPEFOR

Lamb Kofta SkewerS

Makes: 8 / Total Time: 35 minutes

500g lamb mince

½ brown onion, finely chopped

¼ cup breadcrumbs

1 tablespoon ginger, grated

3 garlic cloves, minced

2 tablespoons fresh coriander leaves, chopped

2 tablespoons fresh mint leaves, chopped

1 tablespoon chicken stock powder

2 teaspoons cumin

2 teaspoons ground coriander

2 teaspoons paprika

1 teaspoon salt

1 teaspoon black pepper

1. Soak 8 x 15cm bamboo skewers in boiling water for 30 minutes. Remove and set aside.

2. Place all the ingredients into a large mixing bowl and mix with your hands until well combined.

3. Divide the mixture into 8 equal portions. Roll each portion into a sausage shape and thread onto the skewers.

4. Heat a frying pan or BBQ on medium for 2–5 minutes until hot (if using a frying pan, drizzle with EVOO). Add the skewers and cook, turning occasionally, until the koftas are cooked through and evenly browned (approximately 6 minutes).

5. Place onto a serving dish and serve with tzatziki (recipe on page 134)…Enjoy!!

Make it GF: Substitute the breadcrumbs with GF breadcrumbs.

Korean Beef Skewers

Makes: 12 / Total Time: 20 minutes + 30 minutes marinating time

Marinade:

¼ cup soy sauce

¼ cup mirin

¼ cup rice wine vinegar

2 tablespoons sesame oil

3 tablespoons gochujang

700g flank steak, cut into 2cm pieces

Baby cos lettuce leaves, to garnish

Fresh coriander or fresh mint leaves, finely chopped, to garnish

2 tablespoons sesame seeds, to garnish

1. To make the marinade: Place all the marinade ingredients into a large mixing bowl and stir until well combined.

2. Add the beef and toss until well coated. Cover and allow to marinate in the fridge for at least 30 minutes (or overnight for best results).

3. Soak 12 x 15cm bamboo skewers in boiling water for 30 minutes. Remove and set aside.

4. Thread 5 pieces of beef onto each skewer, place on a plate and brush with any remaining marinade.

5. Heat a frying pan or BBQ on medium for 2–5 minutes until hot (if using a frying pan, drizzle with vegetable oil). Add the skewers and cook, turning occasionally until the beef is cooked through and evenly browned (approximately 6–8 minutes).

6. Place the lettuce onto a serving dish, then arrange the beef skewers on top. Top with coriander or mint and sesame seeds…Enjoy!!

Make it GF: Substitute the soy sauce with GF soy sauce and the gochujang for GF gochujang or light miso.

Spicy Garlic Prawn Skewers

Serves: 12 / Total Time: 20 minutes + 30 minutes marinating time

Marinade:

cup EVOO

1½ tablespoons honey

1½ tablespoons soy sauce

3 tablespoons lemon juice

1–3 red chillies, stem and seeds removed, roughly chopped (depending on desired spice level — retain the seeds for extra spice)

5 garlic cloves, peeled

1½ tablespoons salt

36 prawns, peeled and deveined, tails intact

Fresh coriander leaves, finely chopped, to garnish

1. To make the marinade: Place all the marinade ingredients into a food processor and pulse until smooth. Transfer to a large mixing bowl.

2. Add the prawns to the mixing bowl and toss until well coated. Cover and allow to marinate in the fridge for at least 30 minutes (or overnight for best results).

3. Soak 12 x 15cm bamboo skewers in boiling water for 30 minutes. Remove and set aside.

4. Thread 3 prawns onto each skewer, place on a plate and brush with any remaining marinade.

5. Heat a frying pan or BBQ on medium-high for 3–7 minutes until hot (if using a frying pan, drizzle with EVOO). Add the skewers and cook until the prawns are cooked through and golden (approximately 1–2 minutes per side).

6. Place onto a serving dish and top with coriander…Enjoy!!

Make it GF: Substitute the soy sauce with GF soy sauce.

Vegetable Skewers

Makes: 6 shallot, 6 mushroom and 6 capsicum skewers / Total time: 30 minutes

VEGAN

12 thick shallots

200g white cap or Swiss brown mushrooms

525g mini capsicums

EVOO spray

Salt and pepper, to taste

1. Soak 6 x 15cm bamboo skewers (for each vegetable) in boiling water for 30 minutes. Remove and set aside.

2. Trim the root ends of the shallots, then cut each into 3 pieces, each 5 cm long. Slice the mushrooms ½ cm thick.

3. Thread 6 shallot pieces, 6 mushroom slices, or 3 mini capsicums onto each skewer. Place on a plate, spray with EVOO and season with salt and pepper.

4. Heat a frying pan or the BBQ on medium for 2–5 minutes until hot (if using a frying pan, drizzle with vegetable oil). Add the skewers and cook, turning occasionally until the vegetables are cooked through and lightly charred (approximately 8–10 minutes).

5. Place onto a serving dish…Enjoy!!

Salt & Pepper Squid

Serves: 6 / Total time: 30 minutes + 30 minutes chilling time

600g squid, cleaned

Batter: cup cornflour

¼ cup plain flour

1 teaspoon baking powder

2 teaspoons salt

1 teaspoon ground white pepper

½ teaspoon cracked black pepper

160ml water

2 teaspoons vegetable oil

Vegetable oil, for frying

Extra plain flour, for dusting

Sea salt flakes, to taste

2 shallots, finely sliced

Fresh coriander leaves, finely chopped

2 bird’s eye chillies, stem and seeds removed, finely sliced (retain the seeds for extra spice)

½ cup Kewpie mayonnaise, to serve Lemon wedges, to serve

1. Slice one side of the squid tube to open it into a flat piece and pat both sides dry with paper towel. Using a sharp knife, score a crisscross pattern on the inside, being careful not to cut all the way through. Cut each piece into bite-sized pieces.

2. To make the batter: Place all the batter ingredients into a large mixing bowl and stir until smooth and well combined. Cover and allow to rest in the fridge for 30 minutes.

3. Heat oil in a small heavy-based pot over medium-high heat until it reaches 180ºC. To test, add a cube of bread — if it turns golden in 15 seconds, it’s ready.

4. Dust the squid with plain flour and shake off any excess. Coat the squid in the batter, then fry until golden and crispy (approximately 2–3 minutes). Drain on paper towel.

5. While still hot, place the squid in a mixing bowl and toss with sea salt flakes, sliced shallots, coriander, and chilli until well combined.

6. Serve immediately with mayonnaise and lemon wedges… Enjoy!

PRAWN SAGANAKI WITH FETA CHEESE

25 medium green prawns

4 ripe tomatoes, finely chopped

1 red onion, finely chopped

Hot chillies (according to preference)

2 garlic cloves (minced)

60ml Ouzo or white wine

2 tbsp fresh dill or parsley, chopped

200-250g DODONI feta, crumbled or diced

4-5 tbsp olive oil

Salt and freshly ground black pepper

A pinch of sweet paprika (optional)

1 Peel and clean the prawns Leave the head and tail on for extra flavour Clean the inside of the prawns by carefully cutting across the back of the prawns with a knife and removing the dark vein with a toothpick or a knife.

2 For the sauce, cut the fresh tomatoes into small cubes and drain them in a colander so that no excess water is added to the sauce

3. Heat the olive oil over medium heat, add the chopped onion and sauté for 1 minute Stir in minced garlic, chillies, and season with salt and pepper Sauté all ingredients together for another 1 minute

4. Add the tomatoes, cover with the lid, bring to the boil and reduce for about 5 minutes, until the sauce thickens slightly.

5 Meanwhile, season the prawns on both sides with salt and pepper Heat a large pan over low heat and add 3-4 tablespoons of olive oil Add the prawns, sauté for 1 minute and deglaze with the ouzo or white wine. Make sure that the prawns are not overcooked, so that they remain juicy and tender

6 Pour the sauce, into the pan along with the prawns and stir Cover the prawns with the crumbled or diced feta cheese, then place the lid on and cook for another 2 minutes, until the feta slightly melts.

7 Garnish the prawns saganaki with chopped parsley or dill and serve warm with bread of your choice.

Sticky Soy Chicken Wings

Serves: 6 / Total Time: 1 hour 15 minutes DF

Marinade:

2 garlic cloves, minced

¼ cup tomato sauce

cup soy sauce

1 tablespoon sesame oil

1 tablespoon rice wine vinegar

1 tablespoon salt

1 tablespoon brown sugar

1 tablespoon fish sauce

¼ cup water

1.2kg chicken wings, halved at joints, wingtips discarded

1 teaspoon sesame seeds, to garnish

2 shallots, finely sliced, to garnish

1–3 bird’s eye chillies, stems removed and sliced, to garnish (depending on desired spice level — retain the seeds for extra spice)

1. Preheat the oven to 180˚C.

2. To make the marinade: Place all the marinade ingredients into a large mixing bowl and stir until well combined.

3. Arrange the chicken wings in a single layer in a large baking dish. Pour over the marinade and toss until coated evenly.

4. Bake for 30 minutes. Add the water to the baking dish and continue baking until the wings are golden brown and cooked through (approximately 30 minutes). Remove from the oven and allow to rest for 10 minutes.

5. Place the wings onto a serving dish and top with sesame seeds, shallots and chilli. Serve with Picked Cucumber (recipe on page 53)…Enjoy!!

Make it GF: Substitute the soy sauce with GF soy sauce.

Pickled

Cucumber

Makes: 1 Jar / Total time: 40 minutes + 24 hours chilling time

GF DF VEGETARIAN

500g cucumber, sliced 1cm thick

½ tablespoon salt

210ml apple cider vinegar or white balsamic vinegar

100g honey

2 teaspoons ginger, minced

350ml water

¼ cup chives

1. Place the cucumber in a colander set over a large bowl and sprinkle with salt. Toss to coat evenly and allow to rest for 30 minutes. Rinse under cold water and pat dry with paper towel. Transfer the cucumber into a small mixing bowl and set aside.

2. Place the vinegar, honey and ginger into another mixing bowl and whisk until well combined. Add the water and stir to combine, then pour over the cucumber. Cover with plastic wrap and refrigerate for at least 24 hours.

3. Serve with Sticky Soy Chicken Wings (recipe on page 53) or store in an airtight container in the fridge for up to 4 weeks…Enjoy!!

Make it Vegan: Substitute the honey with agave nectar.

Tofu Katsu Bao

Makes: 6 / Total time: 20 minutes + 20 minutes strain time DF

½ cup plain flour

½ teaspoon onion powder

½ teaspoon garlic powder

1 teaspoon salt

½ teaspoon ground white pepper

1 large egg

2 tablespoons water

180g panko breadcrumbs

6 bao buns*

Kimchi mayonnaise (recipe on page 54)

½ red onion, thinly sliced

1 cup fresh coriander leaves, chopped

1. Wrap the tofu in paper towel and place into a colander with a heavy pan on top to remove excess liquid. Set aside for 20 minutes to drain.

2. Heat oil in a small heavy-based pot over medium-high heat until it reaches 175ºC. To test, add a cube of bread — if it turns golden in 15 seconds, it’s ready.

3. Place the flour, onion powder, garlic powder, salt, and pepper into a shallow bowl and mix until combined. Set aside.

4. Place the egg and water into another shallow bowl and whisk until well combined. Set aside.

5. Place the breadcrumbs into a third shallow bowl and set aside.

6. Remove the tofu from the paper towel and slice into 6 even pieces. Coat each piece in the flour mixture, shaking off any excess. Dip into the egg mixture, allowing any excess to drip away, then coat in the breadcrumbs. Repeat until all pieces are crumbed.

7. Place the tofu into the hot oil and cook until golden and crispy (approximately 2-3 minutes). Drain on paper towel.

8. Meanwhile, prepare the bao buns according to the package instructions.

9. Place the bao buns onto a serving dish and top with kimchi mayonnaise, tofu, onion and coriander…Enjoy!!

*Some bao bun brands contain dairy. Please check the ingredients list before using.

Make it GF: Substitute the breadcrumbs with GF breadcrumbs and Bao buns with GF bread rolls.

Sticky Char Siu Pork Bao Buns

Makes: 6 / Total time: 15 minutes

* DF

¼ cup hoisin sauce

1 tablespoon sriracha

6 plain bao buns

250g char siu pork (recipe on page 104)

1 Lebanese cucumber, thinly sliced

2 shallots, cut into short lengths

Vietnamese Pickled Carrot & Daikon (recipe on page 54)

1 long red chilli, stem and seeds removed, thinly sliced (retain the seeds for extra spice)

Fresh coriander leaves

1. Place the hoisin sauce and the sriracha into a small mixing bowl and stir until well combined. Set aside.

2. Prepare the bao buns according to the package instructions.

3. Place the bao buns onto a serving dish and top with hoisin-sriracha sauce, pork, cucumber, shallots, pickled carrot and daikon, coriander and chilli…Enjoy!!

*Some bao buns contain dairy. Please check the ingredients list before using.

Make it GF: Substitute the hoisin sauce with GF hoisin sauce and the bao buns with GF bread rolls.

Kimchi Mayonnaise

Makes: 1 cup / Total time: 5 minutes

VEGETARIAN VEGAN DF

½ cup Kewpie mayonnaise

½ cup kimchi

½ shallot, chopped

1 teaspoon gochujang (optional for extra spice)

1. Add all the ingredients into a food processor and pulse until smooth and creamy.

2. Store kimchi mayonnaise in an airtight container in the fridge for up to 3 days…Enjoy!!

Make it GF: Substitute the gochujang with GF chilli paste or hot sauce.

Vietnamese Pickled Carrot & Daikon

Makes: 2 cups / Total time: 15 minutes + 2 hours marinating time

GF DF VEGETARIAN VEGAN

2 carrots, peeled and julienned

½ daikon (white radish), peeled and julienned

1 cup boiling water

½ cup rice wine vinegar

¼ cup sugar

2 teaspoons salt

1. Place the sugar, salt and boiling water into a small mixing bowl and stir until the sugar has dissolved.

2. Add the carrot and the daikon, then mix until well combined. Cover and allow to marinate for 2 hours.

3. Store the pickled carrot and daikon in an airtight container with the brine in the fridge for up to 2 weeks… Enjoy!!

Korean

Korean Crispy Chicken Sliders with Kimchi Slaw

Makes: 4 / Total time: 40 minutes

Kimchi slaw:

1 cup cabbage, thinly sliced

½ cup carrot, julienned

½ cup Kimchi Mayonnaise (recipe on page 54)

Salt and pepper, to taste

Chilli sauce:

2 tablespoons gochujang

2 tablespoons honey

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 garlic clove, minced

Chicken: cup plain flour cup corn flour*

1 teaspoon baking powder

¼ teaspoon chilli powder

¼ teaspoon garlic powder

¼ teaspoon onion powder

Salt and pepper, to taste

200ml cold water

4 chicken thighs, boneless and skinless

Vegetable oil, for frying

4 mini brioche buns, cut in half Fresh coriander leaves

1. To make the kimchi slaw: Place all the kimchi slaw ingredients into a mixing bowl and toss until well combined. Set aside.

2. To make the chilli sauce: Place all the chilli sauce ingredients into a small mixing bowl and mix until well combined. Set aside.

3. To make the batter: Place the flour, corn flour, baking powder, chilli powder, garlic powder, onion powder, salt and pepper in a mixing bowl and stir to combine. Gradually pour in the water whisking constantly until fully combined.

4. Heat oil in a small heavy-based pot on medium-high heat until it reaches 175ºC. To test, add a cube of bread — if it turns golden in 15 seconds, it’s ready.

5. Coat the chicken in the batter, then fry until golden and crispy (approximately 10–12 minutes). Drain on paper towel.

6. Place the brioche buns onto a serving dish and spread the top halves with the chilli sauce. Place a generous amount of kimchi slaw on the bottom half of each bun, top with chicken and coriander, then place lid on top…Enjoy!!

*Some corn flour brands contain gluten. Please check ingredients list before using.

Make it GF: Substitute the plain flour with GF plain flour and the brioche buns with GF bread rolls.

Dip into Chris’ Homestyle Range

Pork Bahn Mi Sliders recipe on page 59

Pork Bahn Mi Sliders

Makes: 6 / Total time: 40 minutes

DF

Patties:

500g pork mince

2 garlic cloves, minced

2 shallots, thinly sliced

1 tablespoon sriracha

2 teaspoons fish sauce

2 teaspoons lime juice

1 teaspoon sugar

2 teaspoons salt

1 teaspoon white pepper

¼ cup Kewpie mayonnaise

1-2 tablespoons sriracha (depending on desired spice level)

6 mini crusty bread rolls, cut in half* Chicken pate**

Vietnamese Pickled Carrot & Daikon (recipe on page 54)

1 Lebanese cucumber, thinly sliced

1 long red chilli, stem and seeds removed, thinly sliced (retain seeds for extra spice)

½ cup fresh coriander leaves

1. To make the patties: Place all the patty ingredients into a large mixing bowl and using your hands, mix until well combined.

2. Divide the mixture into 6 equal portions and shape into 2cm-thick patties. Heat a frying pan or BBQ on medium for 2–5 minutes until hot (if using a frying pan, drizzle with vegetable oil). Add the patties and cook until cooked through and browned on both sides (approximately 3-4 minutes each side).

3. In a small mixing bowl, combine mayonnaise and sriracha until combined.

4. Place the bread rolls onto a serving dish. Spread the bottom halves with pate and the top halves with sriracha mayonnaise. Place a patty on the bottom half of each roll and top with pickled carrot and daikon, cucumber, coriander and chilli. Place the lid on top …Enjoy!!

*Some bread rolls contain dairy. Please check the ingredients list before using.

**Some chicken pate brands contain gluten. Please check the ingredients list before using.

Make it GF: Substitute the breadcrumbs with GF breadcrumbs and the Bao buns with GF bread rolls.

TAPAS

Berenjenas al Ajillo (Garlic Eggplant)

Serves: 4 / Total time: 25 minutes

cup EVOO

4 garlic cloves, minced

1 tablespoon sweet paprika

Salt and pepper, to taste

1 large eggplant, cut into 2cm slices

2 tablespoons honey

Fresh flat-leaf parsley leaves, finely chopped, to garnish

1. Add the EVOO, garlic, paprika, salt and pepper to a small bowl and mix well. Add the eggplant slices and toss to ensure they are evenly coated.

2. Heat a frying pan over medium heat and cook eggplant in batches, until golden brown on both sides (approximately 2–3 minutes per side). Remove eggplant and drain on paper towel.

3. Transfer the eggplant onto a serving dish, drizzle with honey and top with parsley…Enjoy!!

Make it Vegan: Substitute the honey with agave nectar.

Chorizo al Vino Tinto (Red Wine Chorizo)

Serves: 6 / Total time: 25 minutes

2 tablespoons EVOO

500g spicy chorizo sausages, cut into bite-sized pieces

½ white onion, finely chopped

2 garlic cloves, minced

400ml red wine

3 tablespoons honey

Fresh flat-leaf parsley leaves, finely chopped, to garnish

1. Heat the EVOO in a large frying pan over medium-high heat. Add chorizo and cook until golden brown (approximately 3 minutes per side). Remove chorizo and set aside.

2. Reduce the heat to medium, add the onion and cook until softened (approximately 3 minutes). Add the garlic and cook for a further minute.

3. Increase the heat to high, return the chorizo to the pan and add the red wine. Stir to combine, then cover and cook for 5 minutes.

4. Add the honey and cook until the sauce has thickened and become syrupy (approximately 5 minutes).

5. Transfer the chorizo onto a serving dish and top with parsley…Enjoy!!

Pinchos Morunos (Pork Skewers)

Serves: 4 / Total time: 30 minutes + 2 hours marinating time

¼ cup EVOO

½ lemon, juiced

2 garlic cloves, minced

1 teaspoon sweet paprika

½ teaspoon ground coriander

½ teaspoon cumin

½ teaspoon chilli powder

½ teaspoon dried oregano

½ teaspoon turmeric

½ teaspoon salt

¼ teaspoon pepper

400g pork tenderloin, diced into 4cm cubes

EVOO

Lemon wedges, to serve

1. Place the EVOO, lemon juice, garlic, paprika, coriander, cumin, chilli powder, oregano, turmeric, salt and pepper in a mixing bowl and stir until well combined. Add the pork and toss until evenly coated. Cover with plastic wrap and refrigerate for 2 hours (or overnight for best results).

2. Soak 8 x 15cm bamboo skewers in boiling water for 30 minutes. Thread the pork pieces onto the skewers.

3. Heat a frying pan or BBQ over medium-high heat until hot (if using a frying pan, drizzle with a little EVOO). Add the skewers and cook, turning occasionally until golden brown and cooked through (approximately 2–3 minutes per side).

4. Transfer the skewers onto a serving dish with the lemon wedges…Enjoy!!

Gambas al Ajillo (Garlic Prawns)

Serves: 6 / Total time: 15 minutes

½ cup EVOO

8 garlic cloves, finely sliced

1 teaspoon chilli flakes

500g large green prawns, peeled and de-veined

1 teaspoon sweet paprika

¼ cup white wine

Salt, to taste

Fresh flat-leaf parsley leaves, finely chopped, to garnish

1. Heat the EVOO in a large frying pan over medium heat. Add the garlic and chilli flakes and cook gently until the garlic is golden (approximately 1 minute).

2. Increase the heat to medium-high and add the prawns and paprika. Cook until the prawns are pink (approximately 1–2 minutes per side).

3. Add the white wine and allow it to reduce (approximately 1 minute). Season with salt and remove from the heat.

4. Transfer the prawns onto a serving dish and top with parsley…Enjoy!!

Pimientos Asados (Roasted Capsicum)

Serves: 6 / Total time: 40 minutes

2 tablespoons EVOO

3 garlic cloves, thinly sliced

3 red capsicums

¼ cup EVOO

½ tsp smoked paprika

1 tablespoon sherry vinegar or red wine vinegar

Salt and pepper, to taste

Fresh flat-leaf parsley leaves, finely chopped, to garnish

1. Heat the EVOO in a large frying pan over medium heat. Add garlic to frying pan and cook until lightly golden (approximately 30 seconds). Remove garlic and set aside.

2. Increase the heat to medium-high. Add the capsicums and cook until all skins are charred and the capsicums have slightly softened. Remove and place into a bowl. Cover tightly with plastic wrap and set aside for 5 minutes.

3. Place the garlic, EVOO, paprika, vinegar, salt and pepper into small bowl (or jar) and whisk (or shake) until well combined.

4. Remove the plastic wrap from capsicums and carefully peel the blackened skin from each capsicum. Remove the stems and seeds, then tear the flesh of capsicum into 4–5 strips.

5. Arrange the capsicum onto a serving dish, drizzle with the dressing and top with parsley…Enjoy!!

Champinones al Ajillo (Garlic Mushrooms)

Serves: 6 / Total time: 15 minutes

½ cup EVOO

400g button mushrooms, sliced

4 garlic cloves, finely sliced

1 teaspoon smoked paprika

Salt and pepper, to taste

2 tablespoons white wine

Fresh flat-leaf parsley leaves, finely chopped, to garnish

1. Heat the EVOO in a large frying pan over medium-high heat. Add the garlic and cook gently until golden (approximately 1 minute). Add the mushrooms and cook for 2 minutes, tossing frequently.

2. Add the paprika, salt and pepper to the mushrooms and toss until well combined. Add the white wine and cook for a further 1–2 minutes. Remove from heat.

3. Transfer the mushrooms onto a serving dish and top with parsley…Enjoy!!

12Pagina_Nuri_final_2025.pdf 1 20/06/2025 11:09:12

GROWING EXCELLENCE EVERY DAY

Ensalada de Tomate (Tomato Salad)

Serves: 4 / Total time: 10 minutes GF DF VEGETARIAN VEGAN

2 large tomatoes, sliced ½ cm thick

1 French eschalot, sliced thinly

2 tablespoons EVOO

½ tablespoon red wine vinegar

1 tablespoon fresh flat-leaf parsley leaves, finely chopped

1 garlic clove, minced

Salt and pepper, to taste

1. Arrange the tomatoes in a single layer on a serving plate, then top with the French eschalots.

2. Place the EVOO, red wine vinegar, parsley, garlic, salt and pepper into a small bowl (or jar) and whisk (or shake) until well combined.

3. Drizzle the dressing over tomatoes…Enjoy!!

Patatas Bravas (Spanish Potatoes)

Serves: 6 / Total time: 50 minutes

GF DF VEGETARIAN

800g potatoes, cut into 3cm chunks

¼ cup EVOO

¼ teaspoon sweet paprika

Bravas sauce:

Salt and pepper, to taste

¼ cup EVOO

1 onion, diced

2 garlic cloves, minced

1 cup tomato passata

1 teaspoon sherry vinegar or red wine vinegar

2 teaspoons sweet paprika

¼ teaspoon chili powder

Garlic aioli:

¼ cup mayonnaise

1 garlic clove, minced

1 teaspoon lemon juice

Fresh flat-leaf parsley leaves, finely chopped, to garnish

1. Preheat the oven to 200ºC.

2. Place the potatoes in a large oven tray with the EVOO, paprika, salt and pepper. Toss until well combined and arrange the potatoes in a single layer. Place tray into the oven and cook for 25 minutes. Remove tray from the oven, toss potatoes, then return tray to the oven. Cook until potatoes are golden brown and cooked through (approximately 10 minutes). Remove from the oven and set aside.

3. Meanwhile, heat the EVOO in frying pan on medium-high heat. Add onion and cook until softened (approximately 3 minutes). Add garlic and cook for a further minute.

4. Reduce heat to medium-low and add passata, vinegar, paprika, chilli, salt and pepper. Mix well and simmer for

15 minutes. Remove sauce from heat and allow to cool. Once cooled, blend sauce with a stick blender (or blender) until smooth and creamy (add a little water if the sauce is too thick). Set aside.

5. Add mayonnaise, garlic and lemon juice to a small mixing bowl and mix until well combined. Set aside.

6. Transfer the potatoes onto a serving dish, top with the bravas sauce, garlic aioli and parsley…Enjoy!!

Make it Vegan: Substitute the mayonnaise with plant-based mayonnaise.

Croquetas de Espinacas y Queso Manchego (Spinach & Manchego Cheese Croquettes)

Makes: 25 / Total time: 50 minutes + 2 hours chilling time

200g frozen finely chopped spinach, defrosted

3 tablespoons EVOO

½ onion, finely diced

2 garlic cloves, minced

70g butter

130g plain flour

3 tablespoons cornflour

2 cups milk

2 teaspoons salt

1 teaspoon pepper

60g Manchego cheese, grated

2 large free-range eggs

½ cup plain flour

1 cup breadcrumbs

Oil for deep-frying

1. Squeeze as much water out of the spinach as you can and set aside.

2. Heat the EVOO in a frying pan over medium heat. Add the onion and cook until softened (approximately 3 minutes), then set aside.

3. Melt the butter in a saucepan over medium heat. Add the flour and whisk until well combined. Add the milk and continue to whisk until the sauce is very thick and can be shaped into croquetas (approximately 10–15 minutes). Reduce heat to low and while stirring, add salt and pepper, cheese, onion and garlic, then spinach. Remove from heat.

4. Spread the mixture onto a shallow tray, cover with plastic wrap and refrigerate for a minimum of 2 hours.

5. Beat the 2 eggs in a small bowl. Place flour in another small bowl and place breadcrumbs in a third small bowl.

6. Take 1 tablespoon of the mixture in your hands and roll into a small log. Coat it in the flour, then dip it into the egg, and finally coat thoroughly with the breadcrumbs. Set aside and repeat the process with remaining mixture.

7. Heat oil in frying pan over medium heat and fry croquetas in batches until golden brown on all sides (approximately 2–3 minutes). Drain on paper towels.

8. Transfer croquetas onto a serving dish…Enjoy!!

Make it GF: Substitute the breadcrumbs with GF breadcrumbs.

REFRESHINGLY

INGREDIENTS

COCKTAILS

Muskito

Serves: 1 / Total Time: 5 minutes

45ml musk vodka

15ml raspberry liqueur

20ml lemon juice

1 egg white

Flower petals, to garnish

1. Place the musk vodka, raspberry liqueur, lemon juice and egg white into a cocktail shaker. Shake vigorously for 2 minutes, until the egg white is very frothy.

2. Add ice to the cocktail shaker and shake for a further 1–2 minutes.

3. Strain into a glass and garnish with dried flower petals…Enjoy!!

Make it Vegan: Substitute the egg white with 2 tablespoons of aquafaba.

Cranberry Whisky Sour

Serves: 1 / Total Time: 5 minutes

45ml whisky

15ml lemon juice

15ml simple syrup (recipe on page 76)

60ml cranberry juice

1 egg white

Ice

Dried cranberries, to garnish

1. Place the whisky, lemon juice, simple syrup, cranberry juice and egg white into a cocktail shaker. Shake vigorously for 2 minutes, until the egg white is very frothy.

2. Add ice to the cocktail shaker and shake for a further 1–2 minutes.

3. Strain into a glass and garnish with dried cranberries…Enjoy!!

Make it Vegan: Substitute the egg white with 2 tablespoons aquafaba.

Bramble

Serves: 1 / Total Time: 5 minutes

GF DF VEGETARIAN VEGAN

4 fresh blackberries

15ml raspberry liqueur

Ice

30ml lemon juice

15ml simple syrup (recipe on page 76)

60ml gin

Blackberry, to garnish

1. Place the blackberries and raspberry liqueur into a glass and muddle until the mixture resembles jam.

2. Add ice, then pour in the lemon juice, simple syrup and gin.

3. Garnish with a blackberry…Enjoy!!

Bloody Mary

Serves: 1 / Total Time: 5 minutes

60ml vodka

½ cup tomato juice

30ml lemon juice

2 dashes Worcestershire sauce

2 dashes hot sauce (more if you like it spicy)

Pinch of salt and pepper

Lemon wedge, to garnish

Celery stick, to garnish

Ice

1. Place all ingredients into a glass and stir well.

2. Garnish with a lemon wedge and a celery stick…Enjoy!!

*Some Worcestershire sauce brands contain gluten. Please check the ingredients list before using.

Make it Vegan: Substitute the Worcestershire sauce with plant-based Worcestershire sauce.

Peach Bellini

Serves: 1 / Total Time: 5 minutes

4 peach wedges (canned or fresh)

120ml prosecco

Peach wedge, to garnish

1. Place the peach wedges into a blender and blitz until smooth to make a puree.

2. Pour the peach puree into a champagne flute, then top with the prosecco.

3. Garnish with a peach wedge…Enjoy!!

Mimosa

Serves: 1 / Total Time: 5 minutes

120ml Champagne or sparkling wine

60ml orange juice

Orange wedge, to garnish

1. Pour the orange juice into a champagne flute, then top with the sparkling wine.

2. Garnish with an orange wedge… Enjoy!!

Milo Martini

Serves: 1 / Total Time: 5 minutes

GF VEGETARIAN

90ml Irish cream liqueur

60ml vanilla vodka (or regular vodka with ¼ teaspoon vanilla extract)

2 tablespoons Milo

30ml milk

Ice

Milo, extra, to garnish

1. Place the Irish cream liqueur, vodka, Milo, milk and ice into a cocktail shaker.

2. Shake until the cocktail shaker feels ice cold (approximately 1–2 minutes), then strain into a glass.

3. Garnish with Milo…Enjoy!!

Margatini

Serves: 1 / Total time: 10 minutes

GF DF VEGETARIAN VEGAN

45ml tequila

45ml lime juice

20ml olive brine (use 30ml for extra dirty)

10ml agave syrup

Splash of EVOO

Ice

Green olives, to garnish

1. lace the tequila, lime juice, olive brine, agave syrup, EVOO and ice into a cocktail shaker.

2. Shake until the cocktail shaker feels ice cold (approximately 1–2 minutes).

3. Place fresh ice into a glass, then strain the cocktail into the glass.

4. Garnish with green olives…Enjoy!!

Baby GUINNESS

Serves: 1 / Total Time: 2 minutes

GF VEGETARIAN

45ml coffee liqueur

15ml Irish cream liqueur

1. Pour the coffee liqueur into a shot glass so it fills approximately three-quarters of the way.

2. Slowly pour the Irish cream liqueur over the back of a teaspoon into the glass…Enjoy!!

Red Sangria

Serves: 6 / Total Time: 15 minutes

GF DF VEGETARIAN VEGAN

1 red apple, sliced

1 orange, sliced

½ cup raspberries

Fresh mint leaves

750ml Spanish red wine

1 cup orange juice

½ cup orange liqueur

1. Place the fruit and mint into a large jug.

2. Pour in the red wine, orange juice and orange liqueur.

3. Stir to combine, then serve…Enjoy!!

White Sangria

Serves: 8 / Total Time: 15 minutes

GF DF VEGETARIAN

1 peach, sliced

1 red apple, sliced

1 orange, sliced

1 lemon, sliced

½ cup blueberries

½ cup blackberries

Fresh Mint leaves

750ml white Moscato, chilled

½ cup triple sec

1L soda water, chilled

1. Place the fruit and mint into a large jug.

2. Pour in the Moscato, triple sec and soda water.

3. Stir to combine, then serve…Enjoy!!

Simple Syrup

Makes: 1½ cups / Total Time: 5 minutes + cooling time

GF DF VEGETARIAN VEGAN

1 cup sugar

1 cup water

1. Place a small saucepan over medium heat and add the sugar and water. Simmer, stirring frequently, until the sugar has dissolved. Remove from the heat and allow to cool.

2. Pour the syrup into an airtight container and store in the fridge for up to 1 month.

Raspberry Limoncello Spritz

Serves: 1 / Total time: 5 minutes

GF DF VEGETARIAN VEGAN

5–6 raspberries

45ml limoncello

Ice

90ml prosecco

Soda water, to top up

1. Place the raspberries and limoncello into a glass and muddle until the mixture resembles jam.

2. Add ice, then pour in the prosecco.

3. Top up with soda water…Enjoy!!

Hugo Spritz

Serves: 1 / Total time: 5 minutes

GF DF VEGETARIAN VEGAN

45ml elderflower liqueur

Ice

90ml prosecco

Soda water, to top up

Lime slice, to garnish

Fresh mint leaves, to garnish

1. Pour the elderflower liqueur into a glass and add ice.

2. Add the prosecco and top with soda water.

3. Garnish with a lime slice and mint leaves…Enjoy!!

Violet Spritz

Serves: 1 / Total Time: 5 minutes

GF DF VEGETARIAN VEGAN

60ml violet gin

30ml lemon juice

Ice

90ml prosecco

Soda water, to top up

Lemon slice, to garnish

Fresh thyme sprig, leaves intact, to garnish

1. Pour the gin and lemon juice into a glass and add ice.

2. Add the prosecco and top with soda water.

3. Garnish with a lemon slice and thyme sprig…Enjoy!!

Give the gift of delicious flavour with Barossa Fine Foods’ range of artisan smallgoods. Made with the finest ingredients, find us in-store today.

CENTREPIECES

Spinach & Feta Pie

Serves: 6 / Total time: 1 hour 30 minutes

Pastry:

1 x box filo pastry (defrosted if using frozen) EVOO spray

Filling:

2 bunches (600g) English spinach, stems removed, cut into 2cm lengths

1 teaspoon salt

½ bunch shallots, cut into ½ cm lengths

½ bunch fresh flat-leaf parsley, thick stalks discarded and finely chopped

1 bunch fresh dill, thick stalks discarded and finely chopped

½ bunch fresh mint leaves, finely chopped

¼ cup EVOO

200g Greek feta cheese

2 tablespoons rice

1 teaspoon pepper

1. Remove filo pastry from packaging, unroll and cover with a tea towel to prevent pastry from drying out.

2. Preheat the oven to 160ºC.

3. To make the filling: Place the spinach into a colander, sprinkle with salt and rest for 10 minutes. Squeeze the spinach, one handful at a time, to release excess liquid, then place into a mixing bowl.

4. Add the shallots, parsley, dill, mint, EVOO, feta, rice and pepper to the bowl with the spinach and toss until well combined. Set aside.

5. Spray a 28cm round baking dish with EVOO. Next spray one sheet of filo pastry with EVOO and place gently into baking dish, allowing the ends to hang over the baking dish. Repeat with 7 more sheets, slightly rotating each sheet so the base and sides are evenly covered.

6. Place filling into the pastry covered baking dish and spread out evenly. Fold the overhanging filo ends over the filling, spraying them lightly with EVOO.

7. Spray a sheet of filo pastry with EVOO, gently scrunch it into a loose ball and place in the centre of the pie, partially covering the filling. Repeat with additional sheets, filling gaps between the scrunched pastry and the edges of the dish, until the top is fully covered.

8. Spray top of pie with EVOO and place in the oven. Bake until golden brown (approximately 45 minutes).

9. Remove from the oven and allow to rest for 10 minutes before slicing…Enjoy!!

Make it DF and Vegan: Substitute the feta cheese with plantbased feta cheese.

Make it GF: Substitute the filo pastry with GF puff pastry. Place one layer of GF pastry in the bottom of the baking dish and trim any overhanging edges. Spread the filling evenly over the pastry, then cover with a second layer of GF pastry. Trim the edges and press them together to seal the pie. Using a sharp knife, cut several slits in the centre of the top pastry layer to allow steam to escape.

Sustainably caught, hand-cured using time-honoured Portuguese methods, and lovingly packed in organic extra virgin olive oil.

Celebrate

& Enjoy

Maple & Mustard Glazed Ham

Serves: 20 / Total time: 1 hour 45 minutes

Glaze:

1 cup maple syrup

125g brown sugar

2 tablespoons Dijon mustard

60ml apple cider vinegar

8kg Leg ham on the bone

1. Preheat the oven to 160ºC. Line a baking dish with baking paper.

2. To make the glaze: Place all the glaze ingredients into a small saucepan and place over medium heat. Stir until the sugar has dissolved, then simmer until the glaze has slightly thickened. Remove from heat and set aside to cool.

3. Prepare the ham: Place the ham on a work surface. Using a sharp knife, carefully cut the rind around the leg and down both sides. Gently separate the rind from the ham, using your fingers to ease between the rind and the fat, leaving as much fat on the ham as possible. Use a knife along the bottom edge if needed.

4. Using a sharp knife, lightly score the fat in straight, parallel lines about 1 cm wide

5. Place the ham in the baking dish and brush half the glaze over the ham fat to coat evenly.

6. Place the ham on the lowest shelf of the oven and cook, brushing every 20 minutes with the remaining glaze, until golden and caramelised (approximately 1–1½ hours). Remove from the oven and allow to rest for 30 minutes.

7. Transfer the ham onto a serving dish and drizzle with pan juices…Enjoy!!

Leftover suggestion: Use leftover ham to make Japanese Breakfast: Ham & Udon Carbonara (recipe on page 31).

Watch Chef Daniel Prepare A HAM

Garlic, Chilli & Mushroom Pasta

Serves: 4 / Total time: 20 minutes

VEGETARIAN

400g spaghetti cup EVOO

6 large garlic cloves, minced

1–3 red chillies, stems and seeds removed, cut in half lengthwise and sliced thinly (depending on desired spice level — retain seeds for extra spice)

800g mushrooms, sliced Salt and pepper, to taste

½ cup Reggiano Parmigiano cheese, freshly grated

2 tablespoons flat-leaf parsley leaves, finely chopped

2 tablespoons fresh basil leaves, finely chopped EVOO, to garnish

Extra Reggiano Parmigiano cheese, freshly grated, to garnish

1. Cook spaghetti according to the package instructions. Before draining reserve ½ cup of pasta water.

2. Meanwhile, heat the EVOO in a large frying pan over medium-high heat. Add garlic and chillies and cook until slightly golden and fragrant (approximately 1 minute). Add mushrooms and season with salt and pepper. Toss frequently until golden and almost cooked through (approximately 6–8 minutes).

3. Add spaghetti to the pan with cheese, parsley and basil. Toss to combine, then gradually add the reserved pasta water a little at a time, tossing between each addition, until pasta is coated with sauce (approximately 1 minute).

4. Transfer pasta onto a serving dish, drizzle with EVOO and top with Reggiano Parmigiano cheese…Enjoy!!

Make it DF and Vegan: Substitute the Reggiano Parmigiano with plant-based parmesan cheese.

Make it GF: Substitute the spaghetti with GF spaghetti.

Baked Honey, Soy & Coriander Salmon

Serves: 4 / Total time: 30 minutes

EVOO spray

1 side of salmon

Salt and pepper, to taste

1 lime, thinly sliced

100g butter, melted

2 garlic cloves, minced

2 limes, juiced

3 tablespoons honey

2 tablespoons soy sauce

Fresh coriander leaves, finely chopped, to garnish

1. Preheat the oven to 160ºC. Line a baking tray with foil and lightly spray with EVOO.

2. Season salmon on both sides with salt and pepper, then place salmon flesh-side up on the tray. Arrange lime slices along the sides of salmon, then lift foil sides up and around it. Set aside.

3. In a small mixing bowl combine butter, garlic, lime juice, honey and soy sauce, then pour over the salmon.

4. Cover the salmon with a second sheet of foil and fold the sides of both sheets to seal. Bake in the oven for 20 minutes.

5. Remove the top sheet of foil, change the oven setting to grill and cook until golden (approximately 5 minutes).

6. Transfer the salmon onto a serving dish and top with coriander…Enjoy!!

Make it DF: Substitute the butter with plant-based butter.

Sage & Lemon Roasted Turkey

Serves: 8 / Total time: 4 hours 30 minutes

4kg turkey

1 garlic bulb, cut in half

120g salted butter, softened

1 lemon, zested and juiced

2 tablespoons fresh sage leaves, finely chopped

2 tablespoons fresh thyme leaves

500ml chicken stock

2 tablespoons EVOO

Salt and pepper, to taste

Gravy:

250ml white wine

500ml chicken stock

50g plain flour

Salt and pepper, to taste

1. Preheat the oven to 160ºC.

2. Remove the turkey from its packaging, place it breast-side up on a work surface and pat dry. Add the garlic bulb into the cavity, fold the wings behind the body and tie the legs together firmly with twine. Set aside.

3. In a small mixing bowl add the butter, lemon zest, sage and thyme and mix until well combined.

4. Using your fingers, gently separate the skin from the breast and spread the herb butter evenly between the skin and breast.

5. Pour the lemon juice and chicken stock into a roasting pan. Place a wire rack in the pan and set the turkey on top. Massage the EVOO over the turkey and season generously with salt and pepper.

6. Cover the turkey tightly with foil and roast in the oven for 2 hours, basting every 20 minutes. Remove the foil and continue cooking until golden brown and cooked through (approximately 1½ hours). The turkey is cooked when clear juices run when pierced. Transfer the turkey from the roasting pan to a serving dish and allow to rest for 15 minutes.

7. To make the gravy: Strain the pan juices into a measuring jug and skim off the fat, returning 2 tablespoons to the roasting pan. Add the white wine to the jug, then top with chicken stock until the turkey juice mixture measures 750ml.

8. Place the roasting pan over low heat and add the flour. Stir until the flour turns light golden (approximately 2 minutes). Slowly pour in the turkey juice mixture, whisking continuously until smooth. Bring to a boil and simmer until thickened (approximately 5 minutes). Season with salt and pepper, then remove from heat and pour into a serving jug.

9. Serve the turkey with gravy…Enjoy!!

Make it DF: Substitute the butter with plant-based butter.

Make it GF: Substitute the flour with GF flour.

Watch Chef Daniel Prepare a turkey

Slow Cooked Beef Brisket with BBQ Sauce

Serves: 6 / Total time: 5 hours + 1 hour marinating time

Rub:

2 tablespoons EVOO

1 tablespoon apple cider vinegar

2 tablespoons brown sugar

1 tablespoon sweet paprika

1 tablespoon salt

1 teaspoon garlic powder

1 teaspoon pepper

1 teaspoon onion powder

1 teaspoon mustard powder

1 teaspoon dried oregano

½ teaspoon ground cumin

¼ teaspoon ground coriander

¼ teaspoon chili powder

1.5kg beef brisket

Sauce:

4 garlic cloves, minced

¼ cup bourbon

1½ cups tomato sauce

½ cup brown sugar

2 teaspoons pepper

2 teaspoons onion powder

2 teaspoons mustard powder

2 teaspoons Tabasco sauce

1. To make the rub: Place all the rub ingredients into a small mixing bowl and stir until well combined.

2. Place the brisket in a roasting pan and massage the rub all over. Cover with plastic wrap and refrigerate for 1 hour (or overnight for best results).

3. Preheat the oven to 140ºC.

4. To make the sauce: Place all the sauce ingredients into a small mixing bowl and stir until well combined.

5. Pour sauce over the brisket. Cover with a lid (or tightly with 2 layers of foil) and cook until tender (approximately 4 hours). The brisket is ready when a fork can be inserted into the thickest part and twisted easily. Remove from the oven.

6. Change the oven setting to grill and increase the temperature to 300ºC. Transfer the brisket to a plate and strain the pan juices into a saucepan. Return the brisket to the roasting pan and place under the grill to caramelise, basting with the pan juices (approximately 10 minutes). Remove from the oven and set aside to rest.

7. Place the saucepan with pan juices over medium-high heat and simmer until sauce thickens (approximately 5–10 minutes).

8. Slice the brisket and place onto a serving dish, then drizzle liberally with the sauce… Enjoy!!

Watch Chef Daniel Prepare A HAM

Pineapple Glazed Ham

Serves: 20 / Total time: 1 hour 45 minutes

Glaze:

½ cup canned pineapple, finely chopped

½ cup pineapple juice

¼ cup whisky

½ cup brown sugar

¼ teaspoon ground cinnamon

¼ teaspoon chilli powder

8kg Leg ham on the bone

Whole cloves, to stud

1. Preheat the oven to 160ºC. Line a baking dish with baking paper.

2. To make the glaze: Place all the glaze ingredients into a small saucepan and place over medium heat. Stir until the sugar has dissolved, then simmer until glaze has slightly thickened. Remove from the heat and set aside to cool.

3. Prepare the ham: Place the ham on a work surface. Using a sharp knife carefully, cut the rind around the leg and down both sides. Gently separate the rind from the ham, using your fingers to ease between the rind and the fat, leaving as much fat on the ham as possible. Use a knife along the bottom edge if needed.

4. Using a sharp knife, lightly score the fat in one direction, then the opposite direction, to create diamond shapes. Insert the pointy end of a clove into each diamond.

5. Place the ham in the baking dish and brush half the glaze over the ham fat to coat evenly.

6. Place the ham on the lowest shelf of the oven and cook, brushing every 20 minutes with the remaining glaze, until golden and caramelised (approximately 1–1½ hours). Remove from the oven and allow to rest for 30 minutes.

7. Transfer the ham onto a serving dish and drizzle over the pan juices…Enjoy!!

Leftover suggestion: Use left over ham to make Japanese Breakfast: Ham & Udon Carbonara (recipe on page 31)

REFRESH YOUR HOLIDAY SPIRIT

Roast Chicken

2.4kg Chicken

2 tablespoons EVOO

1 lemon, juiced

½ teaspoon sweet paprika

½ teaspoon oregano

Salt and pepper, to taste

1. Preheat the oven to 180°C. Line a roasting pan with baking paper.

2. Remove the chicken from its packaging and pat dry. Trim any excess skin from the cavity and tie the legs together firmly with twine.

3. Rub EVOO all over chicken and place into a roasting pan. Pour over the lemon juice and sprinkle with paprika, oregano, salt and pepper.

4. Place chicken into the oven and roast until golden brown (approximately 20 minutes). Reduce the oven to 160°C and continue cooking until chicken is cooked through (approximately 1 hour). The chicken is cooked when clear juices run when pierced.

5. Transfer the chicken onto a serving dish and drizzle with EVOO…Enjoy!!

Eggplant Parmigana

Serves: 6 / Total Time: 1 hour and 30 minutes

Tomato sauce:

1 tablespoon EVOO

3 garlic cloves, minced

1 x 400g can chopped tomatoes

1½ cups tomato passata

¼ cup fresh basil leaves, chopped

Salt and pepper, to taste

Ricotta filling:

375g ricotta cheese

½ cup grated parmesan

½ cup milk

1 bunch of fresh flat-leaf parsley leaves, finely chopped

¼ teaspoon salt

¼ teaspoon pepper

3 eggplants, sliced lengthways to ½ cm thick

EVOO spray

Salt and pepper, to taste

275g mozzarella, sliced ½ cm thick

Extra fresh basil leaves, torn, to garnish

1. Preheat the oven to 160ºC.

2. To make the tomato sauce: Heat the EVOO in a saucepan over medium heat. Add garlic and cook until fragrant (approximately 30 seconds), then add the chopped tomatoes and tomato passata. Simmer for 10 minutes, stirring occasionally, then add basil and season with salt and pepper. Simmer for a further 5 minutes. Remove from the heat and set aside.

3. To make the ricotta filling: Place all the ricotta filling ingredients into a mixing bowl and stir until well combined. Set aside.

4. Heat a frying pan over medium heat. Spray eggplant slices with EVOO, season with salt and pepper, and cook in batches until golden (approximately 2–3 minutes per side). Remove eggplant and drain on paper towel.

5. Assemble the parmigiana by spreading a thin layer of tomato sauce on the bottom of a deep baking dish, place one third of the eggplant slices on top of the sauce, then place one third of the ricotta filling on top of the eggplant, followed by one third of the tomato. Repeat this process two more times, finishing with a layer of tomato sauce.

6. Top the parmigiana with sliced mozzarella and place in the oven. Bake until golden and bubbling on top (approximately 30 minutes). Remove from the oven and allow to rest for 10 minutes.

7. Serve the eggplant parmigiana topped with basil leaves…Enjoy!!

Make it DF and Vegan: Substitute the ricotta cheese with plant-based ricotta cheese (recipe on page 100) and the parmesan cheese with plant-based parmesan.

Plant-based Ricotta Cheese

Serves: 2 cups / Total Time: 10 minutes

400g smooth extra firm tofu

2 tablespoons lemon juice

3 tablespoons EVOO

2 tablespoons nutritional yeast

1 teaspoon salt

Crispy Pork Belly

Serves: 4 / Total time: 1 hour 20 minutes + overnight chilling time

1kg pork belly

4 tablespoons salt flakes

½ tablespoon ground fennel seeds

½ onion, roughly chopped

½ carrot, roughly chopped

½ celery stick, roughly chopped

1 tablespoon EVOO

1. Add all ingredients into a food processor and pulse until smooth and creamy.

2. Store the plant-based ricotta in an airtight container in the fridge for up to 5 days… Enjoy!!

Serving suggestion: As a dip topped with chilli flakes, thyme leaves and a drizzle of EVOO or with chopped chives, lemon zest and a drizzle of maple syrup. Serve with your favourite bread or crackers.

1. Remove the pork belly from its packaging and pat dry. Place it skin-side up on a cutting board. Using a very sharp knife, score the skin and fat (not the meat) in straight lines about 1cm apart.

2. Place the pork, skin-side up on a wire rack in the sink and carefully pour over boiling water. Pat dry again, then transfer onto a plate, flesh-side up. Sprinkle with 2 tablespoons of salt and fennel seeds. Flip so the skin-side is up, then refrigerate uncovered overnight.

3. Preheat the oven to 220ºC.

4. Spread the onion, carrot and celery evenly on the bottom of a roasting pan. Add 1 cup of water and place a wire rack on top. Rub the EVOO all over pork, working it into the scores. Sprinkle the remaining 2 tablespoons of salt over the skin, then place the pork, skin-side up, on the wire rack.

5. Roast the pork in the oven until the skin is golden and crisp (approximately 40 minutes). Reduce the oven temperature to 160ºC and continue cooking for a further 25 minutes.

6. Remove the pork from the oven and allow it to rest for 10 minutes before slicing… Enjoy!!

Leftover suggestion: Use leftover pork belly to make Pork Bahn Mi Sliders (recipe on page 59).

Greek Roasted Lamb

Serves: 6 / Total time: 4 hours 30 minutes

2kg leg of lamb, bone in

12 garlic cloves, peeled

3 tablespoons salt

1 tablespoon pepper

2 tablespoon dried oregano

¼ cup EVOO

2 lemons, juiced

½ cup white wine

1 cup chicken stock

1. Preheat the oven to 160ºC.

2. Place the lamb in a roasting pan or heavy based Dutch oven. Using a sharp knife, cut 10 slits into the lamb and insert a garlic clove into each slit.

3. Sprinkle salt, pepper and oregano over the lamb, then pour over the EVOO, lemon juice, wine and stock.

4. Cover the roasting pan or Dutch the oven with a lid or tightly with a layer of baking paper followed by two layers of foil. Place in the oven and cook until the lamb can be pulled apart with two forks (approximately 4–5 hours). After 2 hours, check the lamb to ensure the pan juices haven't dried out (top up with water if required) and

Continue to baste every 30 minutes.

5. Increase the oven temperature to 200ºC and remove the lid or foil. Continue cooking until the lamb has browned (approximately 20–30 minutes).

6. Transfer the lamb onto a serving dish and drizzle with pan juices. Don’t forget the tzatziki (recipe on page 134)…Enjoy!!

Char Siu Pork Scotch Fillet

Serves: 4 / Total time: 60 minutes + overnight marinating time

DF

Sauce:

2 teaspoons ginger, grated

2 garlic cloves, minced

½ cup honey

cup soy sauce

cup hoisin sauce

3 teaspoons oyster sauce

1½ tablespoons brown sugar

2 teaspoons Chinese five spice

1 teaspoon white pepper

1½ teaspoons salt

1 teaspoon red food colouring

½ teaspoon bicarb soda

2 teaspoons corn flour

1½ teaspoons sesame oil

800g pork scotch fillet

Salt and white pepper, to taste

EVOO spray

1. To make the sauce: Place all the sauce ingredients into a saucepan and place over medium heat. Stir until well combined and bring to a simmer. Simmer for 5 minutes, stirring frequently. Remove from the heat and set aside to cool. Reserve ¼ cup of the sauce in a small container and refrigerate.

2. Season the pork with salt and pepper and place into a container or zip lock bag. Pour the remaining sauce over the pork, seal the container or zip lock bag and, shake until the pork is evenly coated. Place in the fridge and allow to marinate overnight.

3. Preheat the oven to 180°C.

4. Line a roasting pan with foil and place a wire rack on top. Lightly spray with EVOO and add a small amount of water to the bottom of the pan.

5. Place pork on the wire rack and pour marinade on top. Place in the oven and roast for 40 minutes, basting halfway with some of the reserved sauce.

6. Remove the pork from the oven and baste with the remaining marinade. Switch the oven to grill and increase the temperature to high. Return pork to oven and grill until golden brown and a little charred in spots (approximately 10 minutes). Remove from the oven and allow to rest for 5–10 minutes.

7. Slice pork and arrange onto a serving dish, then drizzle with the pan juices…Enjoy!!

Make it GF: Substitute the soy sauce with GF soy sauce, the hoisin sauce with GF hoisin sauce and the oyster sauce with GF oyster sauce.

Leftover suggestion: Use left over pork belly to make Pork Bahn Mi Sliders (recipe on page 54).

Garlic Prawn Scampi with Zucchini Noodles

What do I need?

3 tbsp olive oil

450 g zucchini noodles

450 g large prawns, peeled and deveined

1 tbsp Gourmet Garden Garlic, Cold Blended Paste

1/2 tsp salt

1/4 tsp black pepper

3 tbsp fresh lemon juice

1 tbsp Gourmet Garden Lightly Dried Parsley grated Parmesan cheese, to serve

How do I make it?

1. Heat 1 tablespoon of the oil in a large non-stick pan on MEDIUM-HIGH heat. Add zucchini noodles; cook and stir 1 to 2 minutes or just until heated through. Using tongs, transfer noodles to serving platter; cover with foil to keep warm. Carefully wipe pan clean.

2. Heat remaining oil in the same pan over MEDIUM-HIGH heat. Add prawns, Garlic Paste, salt and pepper; cook and stir for 3 to 4 minutes or just until prawns turn pink. Stir in lemon juice and Lightly Dried Parsley.

3. Serve prawn scampi over zucchini noodles. Sprinkle with grated Parmesan cheese before serving, if desired.

FRESH FOR 4 WEEKS ONCE OPENED

Prosciutto & Sun-dried Tomato Chicken Roulade

Serves: 4 / Total time: 45 minutes

600g chicken breast fillets

10 thin slices prosciutto EVOO spray

Filling:

200g fresh ricotta

½ cup parmesan, grated

100g sun-dried tomatoes, diced ¼ cup fresh basil leaves, chopped Pinch of salt and pepper

Sauce:

½ cup white wine

Salt and pepper, to taste

100g butter

1 tablespoon fresh flat-leaf parsley leaves, finely chopped

1. Preheat the oven to 180ºC (160ºC fan-forced). Grease roasting pan with EVOO.

2. Cut each chicken breast in half horizontally (to create 2 thinner slices), then using a meat mallet (or rolling pin), flatten each slice to ½ cm thick. Set aside.

3. To make the filling: Add all the filling ingredients into a mixing bowl and stir until combined. Set aside.

4. Lay a large piece of plastic wrap on a work surface. On top of the plastic wrap, layer the prosciutto slices, one at a time, with each slice slightly overlapping the previous one. Place the chicken slices over the prosciutto, with each slice slightly overlapping the previous one.

5. Spread the ricotta mixture evenly along the long side of the chicken rectangle. Roll the roulade by lifting the prosciutto/chicken/ricotta side off the plastic wrap and rolling over the filling to the opposite side.

6. Place the roulade seam-side down on the roasting pan and lightly spray with EVOO. Cook until prosciutto is golden brown and chicken has cooked through (approximately 20–25 minutes). Remove from the oven and transfer the roulade to a cutting board and cover loosely with foil.

7. To make the sauce: Place roasting pan on medium-high heat. Pour in the wine and deglaze pan. Add salt and pepper and simmer until the wine has reduced by half (approximately 30 seconds). Remove from heat and stir in the butter until melted.

8. Slice the chicken roulade and arrange onto a serving dish. Drizzle with sauce and top with parsley…Enjoy!!

Make it DF: Substitute the ricotta cheese with plant-based ricotta cheese (recipe on page 100), the parmesan cheese with plant-based parmesan cheese and the butter with plant-based butter.

All The Trimmings, Always delicious

INGHAM’S WHOLE TURKEY ROAST WITH ALMOND FIG STUFFING & CARAMELISED GLAZE

Ingredients

• 50-75g Butter

• 1 Ingham’s Whole Turkey

Stuffing

• 440g dried figs chopped coarsely

• 120ml port or Muscat

• 150g butter softened

• 80g almond meal

• 1 cup flat leaf parsley coarsely chopped

Glaze - Combine in bowl and mix well

• ¼ cup melted butter

• cup orange juice

• ½ brown sugar

• ½ teaspoon orange rind

Method

1. To prepare the stuffing, place figs and port in microwave container and microwave for 2 minutes.

Allow to cool completely then stir in butter, almond meal and parsley.

Follow turkey cooking instructions:

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

3. Remove turkey from packaging, and dispose of soaker pads.

4. Place stuffing inside the whole bird.

5. Cover the bird with butter and cover ends of legs and wings with foil. Place breast side up on a rack in roasting dish with 2 cups of water in the dish.

6. Cook for approximately 40-45 minutes per Kg or until cooked through.

7. 30 minutes before turkey is cooked, remove foil and pierce skin several times with skewer to allow self-basting and browning.

8. 10 minutes before product is finished cooking, brush turkey with glaze.

9. Remove turkey from oven and allow 10 minutes to rest before carving.

Serve with vegetables and your choice of gravy or cranberry sauce.

INGHAM’S perfect roast chicken

Ingredients

• Olive oil

• Salt and pepper

• 1 Ingham’s Whole Chicken

Method

1. Preheat conventional oven to 190°C (180°C fan forced).

2. Remove chicken from packaging and dispose of soaker pad.

3. Drizzle chicken with olive oil and season with salt and pepper.

4. Tuck the wings underneath and place the chicken breast side up on a roasting dish.

5. Cook for 20-25 minutes per 500g or until cooked through.

6. Baste the chicken with cooking juices halfway through cooking.

7. Remove chicken from oven and allow 10 minutes to rest before carving.

SIDES

Plum & Fennel Salad

Serves 4 / Total time: 15 minutes

1 large fennel bulb

4 plums, cut in half then sliced

2 tablespoons fennel fronds, chopped

¼ cup fresh mint leaves

1 tablespoon EVOO

1 tablespoon white balsamic vinegar

½ tablespoon maple syrup

Salt and pepper, to taste

Parmesan cheese, shaved, to garnish

1. Remove the stalks from the fennel bulb and reserve the fronds. Using a sharp knife or mandolin, slice the fennel very thinly and place onto a serving dish.

2. Arrange the plums, fennel fronds and mint leaves on top of the fennel.

3. Place the EVOO, vinegar, salt and pepper into a small bowl (or jar) and whisk (or shake) until well combined.

4. Drizzle the dressing over the salad and top with shaved parmesan cheese…Enjoy!!

Make it DF and Vegan: Substitute the parmesan cheese with plant-based parmesan cheese.

Roasted Root Vegetables

Serves: 6-8 / Total Time: 1 hours

GF DF VEGETARIAN VEGAN

3 carrots, cut into chunks

2 parsnips, cut into chunks

2 potatoes, cut into wedges

1 sweet potato, cut into wedges

2 beetroots, peeled and cut into wedges

1 red onion, cut into wedges

10 fresh sage leaves

10 fresh thyme sprigs, leaves intact

½ cup EVOO

2 teaspoons salt

½ teaspoon pepper

1. Preheat the oven to 180ºC.

2. Place vegetables, sage, thyme, EVOO, salt and pepper in a baking pan and toss until well coated. Arrange the vegetables in a single layer.

3. Place in the oven and roast until golden brown and cooked through (approximately 45 minutes), tossing them halfway through.

4. Transfer the vegetables onto a serving dish…Enjoy!!

At Lemdell, we bring you peak-season fruits and vegetables that stay fresh in your fridge and shine on your plate.

From punchy Birds Eye Chillies bursting with flavour to crisp Green Beans with the perfect snap, every product is carefully picked, packed, and delivered with real people in mind.

Learn more about us at lemdell.com.au

Proudly Supplying Produce to Supabarn

BLAT PASTA SALAD

Preparation 10 mins | Cook 15 mins | Serves 6

Avocado Ranch Dressing

1 Hass Avocado

¼ cup fresh parsley

¼ cup fresh dill

1 tbsp fresh chives

1 tbsp lemon juice

2 tbsp whole egg mayonnaise

1 cup buttermilk

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

½ tsp black pepper

Ready

BLAT Pasta Salad

200 g bacon rashers

500 g pasta, cooked and drained

1 Hass Avocado, cut into chunks, plus extra slices for garnish

2 cups rocket or spinach leaves

1 cup grape or cherry tomatoes, halved

1 red onion, finely diced

Dill sprigs, to garnish

1 Add all of the avocado ranch dressing ingredients to a food processor or blender and blend until smooth.

2. Preheat the oven to 200°C fan.

3. Line a baking sheet with baking paper and arrange the bacon rashers so that they are flat and not overlapping. Bake for 10-15 minutes or until crispy and golden Allow to cool (the bacon will harden as it cools)

4 Combine the bacon, pasta, avocado, rocket or spinach leaves, tomatoes and red onion in a large bowl Drizzle with the avocado ranch dressing and toss to combine

5. Garnish with the extra avocado slices and dill sprigs, serve immediately.

Recipe Courtesy of Australian Avocados

CHILLI & PARMESAN GRILLED CORN ON THE COB

Serves: 6 / Total time: 20 minutes

GF VEGETARIAN

6 corn cobs, husks removed

EVOO spray

½ cup mayonnaise

¼ cup sour cream

1 lime, juiced

½ teaspoon chilli powder

Salt and pepper, to taste

Fresh coriander leaves, finely chopped, to garnish

Parmesan cheese, freshly grated, to garnish

Extra chilli powder, to garnish

1. Heat a large frying pan or the BBQ over medium-high heat until very hot.

2. Spray the corn with EVOO and place in the frying pan or on the BBQ. Cook, turning every 2 minutes, until golden brown and slightly charred on all sides (approximately 10 minutes).

3. Meanwhile, place the mayonnaise, sour cream, lime juice, chilli powder, salt and pepper into a small bowl and stir until well combined.

4. Transfer the corn onto a serving dish and top with the sour cream mixture, coriander, parmesan cheese and chilli powder…Enjoy!!

Make it DF: Substitute the sour cream with plant-based sour cream and the parmesan cheese with plant-based parmesan cheese.

Make it Vegan: Substitute the mayonnaise with plant-based mayonnaise, the sour cream with plant-based sour cream and the parmesan cheese with plant-based parmesan cheese.

Greek Salad recipe on page 114

Greek Salad

Serves: 6 / Total Time: 20 minutes

GF VEGETARIAN

4 Lebanese cucumbers, sliced

400g grape tomatoes, cut in half

1 small yellow capsicum, stem and seeds removed and sliced

1 red onion, sliced

¼ cup fresh mint leaves, finely chopped

¼ cup fresh flat-leaf parsley leaves, finely chopped

200g Greek feta cheese, crumbled

1 cup Kalamata olives

2 tablespoons EVOO

2 tablespoons red wine vinegar

1 tablespoon honey

¼ teaspoon dried oregano

½ teaspoon salt

1. Place the vegetables and herbs onto a serving dish and toss until combined.

2. Top the salad with the feta and olives and set aside.

3. Place the EVOO, vinegar, honey, oregano and salt into a small mixing bowl (or jar) and whisk (or shake) until well combined.

4. Drizzle dressing over salad…Enjoy!!

Make it DF: Substitute the Greek feta cheese with plantbased feta.

Make it Vegan: Substitute the Greek feta cheese with plantbased feta and the honey with agave nectar.

Greek Lemon Potatoes

Serves: 6 / Total time: 1 hour 15 minutes

1.2kg potatoes, cut into wedges

¼ cup EVOO

½ cup lemon juice

4 garlic cloves, minced

1 teaspoon dried oregano

1 tablespoon salt

¼ teaspoon ground black pepper

1 cup liquid chicken stock or lamb pan juices from Greek Roasted Lamb (recipe on page 103)

1. Preheat the oven to 180ºC.

2. Place the potatoes in a roasting pan with the EVOO, lemon juice, garlic, oregano, salt and pepper and toss until well coated. Spread the potatoes in a single layer, then pour over the chicken stock.

3. Roast in the oven until golden brown and cooked through (approximately 1 hour), tossing halfway through.

4. Transfer potatoes onto a serving dish and drizzle over the pan juices…Enjoy!!

Make it Vegetarian and Vegan: Substitute the chicken stock or lamb pan juices with vegetable stock.

EASY ON DIGESTION

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Green Beans with Lemon, Almonds & Cranberries

Serves: 4 / Total Time: 15 minutes

cup sliced almonds

1 teaspoon salt

500g green beans, trimmed

2 tablespoons EVOO

1 garlic clove, thinly sliced

1 lemon, zested

2 tablespoons lemon juice

2 tablespoons dried cranberries

Salt and pepper, to taste

1. Place almonds in frying pan over medium heat. Cook, tossing frequently, until golden brown (approximately 2–3 minutes). Set aside.

2. Add water to a small pot, place on high heat and bring to a boil.

3. Meanwhile, fill a mixing bowl with ice and water and set aside.

4. Add salt to boiling water and then the beans. Blanch until tender but still bright green (approximately 2–3 minutes). Drain, then immediately plunge beans into the ice water to stop the cooking process. Remove and drain thoroughly. Set aside.

5. Heat the EVOO in a frying pan over medium heat. Add the garlic and cook until fragrant (approximately 30 seconds). Add the green beans and toss until heated through (approximately 2 minutes). Remove from heat, add lemon zest, lemon juice, cranberries and season with salt and pepper. Toss until well combined.

6. Transfer the beans onto a serving dish and top with the toasted almonds…Enjoy!!

Herby Potato Salad

Serves: 6 / Total time: 20 minutes

1 kg small potatoes, peeled and cut into 3 cm cubes

1 teaspoon salt

2 tablespoons EVOO

2 tablespoons white balsamic (or white wine) vinegar

2 tablespoons seeded mustard

4 shallots, thinly sliced

¼ cup fresh flat-leaf parsley leaves, finely chopped

¼ cup fresh dill, finely chopped

Salt and pepper, to taste

1. Place the potatoes into a large pot, add the salt and cover with water. Bring to a boil over medium-high heat and cook until potatoes can be pierced easily with a knife (approximately 5 minutes). Drain well and return to the pot.

2. Meanwhile, place the EVOO, vinegar and mustard in a small bowl (or jar) and whisk (or shake) until well combined. Pour over the warm potatoes, toss gently and allow them to absorb the flavours (approximately 5 minutes).

3. Add the shallots, parsley, and dill, and gently toss to combine.

4. Transfer the potato salad onto a serving dish…Enjoy!!

Avocado & Pickled Cucumber Salad

Serves: 4 / Total Time: 20 minutes

2 ripe avocados, pitted and sliced

200g sliced pickles (store-bought or recipe on page 53)

4 shallots, thinly sliced

2 tablespoons EVOO

1 teaspoon white sesame seeds, to garnish

1 teaspoon black sesame seeds, to garnish

1. Place the avocado, pickles and shallots onto a serving dish and drizzle with EVOO.

2. Top with the white and black sesame seeds…Enjoy!!

Easy nutrition for everyday wellbeing

Stir-fried Chinese Greens recipe on page 121

Stir-fried Chinese Greens

Serves 4 / Total time: 15 minutes

1 tablespoon vegetable oil

1 garlic clove, thinly sliced

5g fresh ginger, julienned

4 baby bok choy, cut in quarters

150g snow peas

80ml oyster sauce

1. Heat the vegetable oil in a frying pan or wok over high heat. Add the garlic and ginger and stir until fragrant (approximately 10 seconds).

2. Add the bok choy and snow peas, toss and cover with a lid. Cook until tender (ap proximately 1½ minutes). Add the oyster sauce, toss to coat and cook for another minute with the lid on.

3. Transfer the vegetables onto a serving dish…Enjoy!!

Make it GF: Substitute the oyster sauce with GF oyster sauce.

Make it Vegetarian and Vegan: Substitute the oyster sauce with plant-based oyster sauce.

Ginger Shallot Noodles

Serves 4 / Total time: 5 minutes

300g egg noodles

1 serve Ginger Shallot Sauce (recipe on page 134)

1. Prepare the noodles according to the package instructions and transfer onto a serving dish.

2. Add the Ginger Shallot Sauce and toss to combine…Enjoy!!

Make it GF: Substitute the egg noodles with GF noodles.

Make it Vegetarian and Vegan: Substitute the Ginger Shallot Sauce with vegan Ginger Shallot Sauce (recipe on page 134).

Coconut Rice

Serves: 4 / Total Time: 20 minutes

2 cups jasmine rice

2 cups coconut cream

2 cups water

1 teaspoon salt

Fresh coriander leaves, to garnish

1. Place the rice, coconut cream, water and salt into small saucepan and place over high heat. Bring to the boil, then reduce heat to low and cover with a lid. Cook until the rice is tender (approximately 15 minutes).

2. Transfer the rice onto a serving dish and top with coriander leaves…Enjoy!!

FUEL YOUR DAY WITH TASTY SOLUTIONS

Peach & Spinach Salad

Serves: 6 / Total Time: 15 minutes

GF VEGETARIAN

½ cup pine nuts

2 tablespoons EVOO

2 tablespoons white wine vinegar

1 tablespoon maple syrup

½ teaspoon salt

200g baby spinach

½ red onion, very thinly sliced

4 peaches, sliced

100g goat cheese, sliced

1. Place the pine nuts in a frying pan over medium heat. Cook, tossing frequently, until golden brown (approximately 2–3 minutes). Set aside.

2. Place the EVOO, white wine vinegar, maple syrup and salt into a small bowl (or jar) and whisk (shake) until well combined. Set aside.

3. Place the baby spinach and onion into a mixing bowl. Pour over half of the dressing and toss until evenly coated, then transfer onto a serving dish.

4. Arrange the peaches and goat cheese onto the salad. Top with the pine nuts and drizzle with the remaining dressing…Enjoy!!

Make it DF and Vegan: Substitute the goat cheese with plant-based feta cheese.

Coleslaw

Serves: 8 / Total time: 15 minutes

GF DF VEGETARIAN

½ green cabbage, finely shredded

¼ red cabbage, finely shredded

2 carrots, grated

6 shallots, thinly sliced

1 cup fresh flat-leaf parsley leaves, finely chopped

½ cup mayonnaise

3 tablespoons lemon juice

1½ tablespoons white wine vinegar

Salt and pepper, to taste

1. Place the green cabbage, red cabbage, carrot, shallots and parsley onto a serving dish and toss to combine.

2. Place the mayonnaise, lemon juice, vinegar, salt and pepper in a small bowl (or jar) and whisk (or shake) until well combined. Pour over the salad and toss gently to coat…Enjoy!!

Make it Vegan: Substitute the mayonnaise with plant-based mayonnaise.

We are proud to bring you the freshest fruit and vegetables to help you create delicious moments to share with your family and friends.

Wishing you a Merry Christmas and a fresh, fruitful New Year!

Creamy Cheesy Potato Bake recipe on page 128

Creamy Cheesy Potato Bake

Serves: 8 / Total time: 1 hour 50 minutes

GF VEGETARIAN

1.2 kg potatoes, peeled cup milk

¾ cup cooking cream

3 garlic cloves, minced

1 teaspoon salt

½ teaspoon pepper

3 cups shredded cheese

1. Preheat the oven to 180ºC.

2. Using a sharp knife or a mandolin, slice the potatoes very thinly (approximately 3mm) and arrange in a 26cm round baking dish.

3. Place the milk, cream, garlic, salt, pepper and cheese into a mixing bowl and stir until well combined. Pour over the potatoes and cover the dish tightly with foil or a lid.

4. Place the potatoes into the oven and bake for 60 minutes, then remove the foil and continue baking until golden brown and tender (approximately 20–30 minutes). Remove from the oven and allow to rest for 10 minutes.… Enjoy!!

Make it DF and Vegan: Substitute the cream with plant-based cream and the shredded cheese with plant-based shredded cheese.

Creamy Polenta

Serves: 4 / Total time: 35 minutes

GF VEGETARIAN

3 cups water

2 cups milk

1 cup polenta

¼ cup EVOO

½ cup Parmigiano Reggiano, grated

Salt and pepper, to taste

Extra Parmigiano Reggiano, to garnish

Cracked black pepper, to garnish

1. Place water and milk in a pot over medium-high heat and bring to a boil.

2. Gradually add the polenta while whisking continuously. Reduce heat to low and cook, stirring occasionally, until thick and creamy (approximately 30 minutes).

3. Remove from heat and stir in EVOO, Parmigiano Reggiano, salt and pepper until well combined.

4. Transfer the polenta onto a serving dish and top with cracked pepper and Parmigiano Reggiano…Enjoy!!

Make it DF and Vegan: by substituting butter with plant-based butter and Parmigiano Reggiano with plant-based parmesan cheese.

Over 20 Spice Blends available for all occasions.

“No hidden Nasties in our blends”.

If it’s a Sauce, or a BBQ Rub that you need, we have them all!!!

Tear bread into bite-sized pieces and spread onto a baking tray. Place under the grill and toast until lightly golden. Set aside.

Preheat the oven to 160ºC. Grease a baking dish with EVOO.

Heat the EVOO in a frying pan over medium-high heat. Add the onion and leek and cook until softened (approximately 6 minutes). Add garlic and cook for a further minute. Remove from the heat and transfer into the baking dish.

Add bread, parsley, thyme, cranberries, pistachios, stock, salt and pepper, toss until well combined. Cover baking dish with foil.

Place the dish into the oven and bake for 30 minutes. Remove foil, then continue baking until golden brown (approximately 15 minutes). Remove from the oven and

Substitute the sourdough bread with GF bread.

Spanish Rice Salad

Serves 6 / Total Time: 20 minutes

GF VEGETARIAN

1 x 400g can corn, drained

EVOO spray

Salt and pepper, to taste

2 x 250g packet The Stock Merchant Spanish Bone Broth Rice

1 x 400g can mixed beans, rinsed and drained

1 red capsicum, stem and seeds removed and diced

1 jalapeno, deseeded and finely diced (retain the seeds for extra spice)

1 small red onion, finely diced

1 avocado, diced

½ cup fresh coriander leaves, finely chopped

Salt and pepper, to taste

3 tablespoons EVOO

2 tablespoons lime juice

200g feta cheese

1. Set the oven to grill setting and preheat to 200ºC. Line a baking tray with baking paper.

2. Arrange the corn kernels in a single layer on the oven tray. Spray with EVOO and season with salt and pepper. Place under the grill until some of the corn has lightly charred (approximately 5–6 minutes). Remove from the oven and allow to cool.

3. Meanwhile, cook the rice according to the package instructions. Set aside to cool.

4. Place the corn, rice, beans, capsicum, jalapeno, onion, avocado and coriander onto a serving dish. Season with salt and pepper and toss to combine.

5. Place the EVOO and lime juice into a small bowl (or jar) and whisk (shake) until well combined. Drizzle the dressing over the salad and toss until well combined.

6. Crumble the feta over the salad…Enjoy!!

Make it DF and Vegan: Substitute the feta cheese with plant-based feta cheese.

Rice Salad recipe on page 132

Australian rice cooked in The Stock Merchant’s richly flavourful Gut Health Chicken Bone Broth and premium mild spices. Ready within 90 seconds and packed full of protein and wholegrain fibre - it's your weeknight dinner’s secret weapon.

Quick Chilli Sauce recipe on page 134, Ginger Shallot Sauce recipe on page 134

Quick Chilli Sauce

Makes: ½ cup / Total time: 15 minutes

6 long red chillies, stems removes, roughly chopped

8 garlic cloves, peeled

10g ginger, chopped

2 tablespoons lime juice

2 tablespoons white vinegar

2 teaspoons sugar

2 teaspoons sesame oil

recipe on page 134

Ginger Shallot Sauce

½ cup / Total time: 15 minutes

50g ginger, grated

2–4 shallots, thinly sliced

Tzatziki

Serves: 6 / Total time: 15 minutes + 3 hours strain time

500g Greek yoghurt

1 Lebanese cucumber

½ teaspoon chicken stock powder

½ teaspoon salt

¼ teaspoon white pepper

100ml vegetable oil

½ teaspoon chicken stock powder

½ teaspoon salt

1. Place all ingredients into a small food processor (or container if using a stick blender) and process until smooth.

2. Serve with Char Siu Pork Scotch Fillet (recipe on page 104) or store in an airtight container in the fridge for up to 2 weeks…Enjoy!!

3. Make it Vegetarian and Vegan: Substitute the chicken stock powder with vegetable stock powder.

Serving suggestions: Perfect as a dipping sauce. Delicious with chicken or pork.

1. Place the ginger, shallots, chicken stock powder, salt and pepper into a heat-proof mixing bowl and mix until combined. Set aside.

2. Heat the oil in a small saucepan over medium heat for 3–5 minutes. To test if oil is at the correct temperature, add a piece of shallot – if it sizzles immediately, the oil is ready. Remove from heat.

3. Slowly pour the hot oil into the ginger mixture, a little at a time, mixing between each addition until fully incorporated.

4. Serve with Char Siu Pork Scotch Fillet (recipe on page 104) or store in an airtight container in the fridge for up to 2 weeks…Enjoy!!

Make it Vegetarian and Vegan: Substitute the chicken stock powder with vegetable stock powder.

Serving suggestions: Perfect as a dipping or stir-fry sauce. Delicious with noodle and rice dishes as well as tofu, fish, chicken or pork.

1 teaspoon EVOO

1 teaspoon lemon juice

2 garlic cloves, minced

1 teaspoon salt teaspoon pepper

Fresh dill or mint leaves, finely chopped, to garnish (optional)

1. Place the yoghurt in a cheese cloth (or chux wipe) lined colander set over a bowl. Place in the fridge and allow to strain for at least 3 hours (or overnight for best results)

2. Grate the cucumber over another cheese cloth (or chux wipe). Squeeze the grated cucumber firmly to remove as much of the liquid as possible, then transfer into a mixing bowl. Add the yoghurt and remaining ingredients and stir until well combined.

3. Transfer tzatziki onto a serving dish, drizzle with EVOO and top with dill or mint (optional)…Enjoy!!

Make it DF and Vegan: Substitute the Greek yoghurt with plant-based Greek yoghurt.

Serving suggestion: Perfect as a dip or served with grilled chicken or lamb.

TRY SOME SLEIGHING FLAVOURSOME CHOCOLATE TREATS

E THIS FESTIV SEASON

Gummies to love, that love you right back.

Proudly Australian owned and made.

SWEET THINGS

Brown Sugar Pavlova

Serves: 6–8 / Total time: 2 hours + 4 hours cooling time

GF VEGETARIAN

Meringue:

165g egg whites (about 5–6 eggs)

330g raw caster sugar

1 tablespoon cornflour

1 teaspoon cream of tartar

Chantilly Cream:

300ml thickened cream

2 tablespoons icing sugar

1 tablespoon vanilla extract

Roasted stone fruit (recipe on page 20)

1. Preheat the oven to 160°C. Draw a 20 cm circle on a sheet of baking paper, turn the paper over and place it on a baking tray.

2. To make the meringue: Place the egg whites in a mixing bowl. Whisk on medium speed if using a stand mixer, or high speed if using a handheld mixer, until soft peaks form. Continue whisking while gradually adding the sugar one tablespoon at a time, allowing each addition to dissolve before adding the next. Once all the sugar has been incorporated, continue to whisk until the meringue is thick, glossy and smooth. To test, rub a small amount between your fingers — if it feels smooth, it’s ready.

3. Add the cornflour and cream of tartar and whisk on low speed until fully combined (approximately 5 seconds).

4. Spoon the mixture onto the prepared tray within the circle. Use a spatula to shape the sides and top into a rustic mound.

5. Place the pavlova in the oven, then immediately reduce the temperature to 120°C. Bake for 1 hour and 30 minutes.

6. Switch off the oven and allow the pavlova to cool inside for at least 4 hours, preferably overnight.

7. To make the Chantilly cream: Place all the Chantilly cream ingredients into a mixing bowl and using an electric mixer, whisk until soft peaks form.

8. Carefully transfer the pavlova to a serving dish. Top with the Chantilly cream, then the roasted stone fruit…Enjoy!!

*Some corn flour brands contain gluten. Please check the ingredients list before using.

Make it DF: Substitute the thickened cream with plant-based cream.

Pistachio Cheesecake

Serves: 8 / Total Time: 25 minutes + 3 hours chilling time

VEGETARIAN

Base:

300g chocolate biscuits

100g butter, melted

Filling:

500g full-fat cream cheese

100g caster sugar

1 teaspoon vanilla bean paste

300ml thickened cream

200g smooth pistachio spread

Pistachios, roughly chopped, to garnish

Dried flowers, to garnish

1. Line a 26cm springform tin with baking paper.

2. To make the base: Place the biscuits in a food processor and pulse until finely crushed. Add the melted butter and process until well combined. Using a glass, press the biscuit mixture evenly into the base and up the sides of the tin. Place in the freezer while you prepare the filling.

3. To make the filling: Place all the filling ingredients into a mixing bowl. Using an electric mixer, beat until the mixture thickens and soft peaks form.

4. Spoon alternating dollops of the cream cheese filling and pistachio spread onto the biscuit base. Using a butter knife, gently swirl the two together to create a marbled effect, being careful not to overmix. Smooth the top with a spatula, then refrigerate for at least 3 hours.

5. Carefully remove the cheesecake from the springform tin and transfer onto a serving dish. Top with the chopped pistachios and dried flowers…Enjoy!!

Make it DF: Substitute the cream cheese with plant-based cream cheese and the cream with plant-based cream.

Make it GF: Substitute the biscuits with GF biscuits.

10% of the profits from every sale goes to supporting the work of ‘Friends of The Koala’

Carrot Cake

Serves: 6 / Total time: 1 hour 30 minutes

VEGETARIAN

Cake:

1¼ cups walnuts, roughly chopped

250g plain flour

2 teaspoons baking soda

½ teaspoon salt

1½ teaspoons ground cinnamon

1¼ cups vegetable oil

50g caster sugar

200g brown sugar

1 teaspoon vanilla bean extract

4 large eggs

300g carrot, grated

Frosting:

125g butter, softened

250g cream cheese, softened

250g icing sugar

1 teaspoon vanilla bean extract

1. Preheat the oven to 170ºC. Line a 20cm cake tin and a baking tray with baking paper.

2. Spread the walnuts in a single layer on the baking tray. Roast in the oven until golden and fragrant (approximately 6–8 minutes), flipping halfway through. Remove from the oven and set aside to cool. Reserve ¼ cup to garnish.

3. To make the cake: Combine the flour, baking soda, salt and cinnamon in a medium mixing bowl. Set aside.

4. In a large mixing bowl, whisk together the vegetable oil, caster sugar, brown sugar, vanilla bean extract and eggs until well combined.

5. Fold the dry ingredients into the wet mixture until just combined. Gently fold in the carrot and walnuts until evenly distributed.

6. Pour the batter into the prepared tin and bake in the oven until a skewer inserted into the centre comes out clean (approximately 50–60 minutes). Remove from the oven and allow to cool completely in the tin.

7. To make the frosting: Place all the frosting ingredients into a mixing bowl. Beat with an electric mixer until smooth, light and fluffy.

8. Remove the cake from the tin and transfer onto serving dish. Spread evenly with frosting and top with reserved walnuts.…Enjoy!!

Make it DF: Substitute the butter with plant-based butter and the cream cheese with plant-based cream cheese.

Make it GF: Substitute the plain flour with GF plain flour.

Berry Trifle

Serves: 6 / Total Time: 1 hour + 6 hours chilling time VEGETARIAN

85g packet raspberry jelly

Custard cream:

1 tablespoon custard powder

1¼ cups milk

1 teaspoon vanilla bean paste

¼ cup caster sugar

300ml thickened cream

625g fresh berries (a mix of strawberries, blueberries, blackberries and raspberries)

3 tablespoons raspberry jam

300ml orange juice

130g savoiardi / ladyfinger biscuits

Extra berries, to garnish

1. Prepare the jelly according to the package instructions.

2. In a small bowl, whisk together the custard powder and 1 tablespoon of milk until smooth. Set aside.

3. To make the custard cream: Combine the remaining milk, vanilla bean paste and sugar in a small saucepan over medium heat. Whisk until the sugar dissolves, then bring to a gentle simmer. Gradually pour in the custard powder mixture, whisking constantly, until the custard thickens enough to coat the back of a spoon. Remove from heat and set aside to cool completely.

4. Pour the cream into a mixing bowl and whip with an electric mixer until stiff peaks form. Gently fold in the cooled custard until well combined. Set aside.

5. Place the berries in a bowl and gently toss to combine. Set aside.

6. Place the jam in a microwave-safe bowl and heat until runny. Add 1 tablespoon of the orange juice and stir until well combined. Set aside.

7. Pour remaining orange juice into a shallow bowl and set aside.

8. Using a spoon, gently stir the set jelly to break it into smaller piece. Set aside.

9. To assemble the trifles, use six tall glasses. Spoon a layer of custard cream into the base of each glass, smoothing it evenly. Dip the savoiardi biscuits, one at a time, into the orange juice and arrange them over the custard cream layer, breaking them if necessary to fit. Drizzle over some of the jam and orange juice mixture, then add a layer of berries, followed by a layer of jelly, spreading it evenly. Repeat this process until the glass is full, finishing with a layer of custard cream. Refrigerate for at least 3 hours (overnight for best results).

10 To serve, top with fresh berries…Enjoy!!

Make it DF*: Substitute the milk with plant-based milk, the cream with plant-based cream and the custard powder with corn flour.

*Some savoiardi biscuit brands contain gluten. Please check the ingredients list before using.

Make it GF: Substitute the savoiardi biscuits with GF savoiardi biscuits and the custard powder with GF cornflour.

Serving suggestion: For a shared dessert, assemble the trifle in a single 2-litre bowl instead of individual glasses.

WISHING YOU A VERY BERRY CHRISTMAS

Prep time: 60 minutes

Difficulty: Medium

Moccona Original Recipe

Mocha Almond Brownies

Ingredients

1/2 cup olive oil

1/2 cup packed

brown sugar

50g 70% dark

chocolate, chopped

1 Tbsp Moccona

Mocha Kenya

1/4 cup cocoa powder

1/2 tsp salt

2 eggs, cold

1/2 cup almond meal

1 tsp baking powder

2 Tbsp sliced almonds

Steps

Preheat oven to 180° C. Line base and two sides of a 20x20 cm tin with a single piece of baking paper.

Add oil and sugar to a large saucepan. Place pan over medium heat for 30 seconds, just until you see tiny bubbles in the oil.

Remove pan from heat, add chocolate and stir until melted. Add Moccona, cocoa, vanilla, and salt. Stir well.

Add eggs and quickly stir to incorporate (don’t worry if the batter looks split at this stage). Add almond meal and baking powder and vigorously stir once more, until mixture is smooth and shiny.

Scrape batter into prepared tin and sprinkle with almonds.

Bake 12 - 15 mins until brownie is firm on top and a skewer inserted into the centre comes out clean. Leave to cool in pan for 5 mins. Transfer to a rack and cool completely before cutting.

Bombe Alaska

Serves: 12 / Total Time: 30 minutes + 6 hours freezing time

VEGETARIAN

1L vanilla ice-cream

2 cups frozen raspberries

1L chocolate ice-cream

600g chocolate mud cake (store-bought)

Meringue:

1 cup caster sugar

¼ cup water

3 egg whites

¼ teaspoon cream of tartar

1. Line a 3L pudding bowl with two layers of plastic wrap, allowing it to hang well over the edges.

2. Allow the vanilla ice-cream to soften, then spoon into a mixing bowl and stir until smooth. Fold in 1½ cups of the frozen raspberries until just combined. Spoon the raspberry ice-cream mixture into the prepared pudding bowl and using the back of a spoon, create ridges. Cover loosely with the plastic wrap and freeze until firm (approximately 2 hours).

3. Allow chocolate ice cream to soften, then spoon into a mixing bowl and stir until smooth. Set aside.

Superbarn Print.pdf 3 30/6/2025 9:14 AM

4. Scatter the remaining ½ cup of frozen raspberries over the raspberry ice-cream layer. Spoon the chocolate ice-cream on top and smooth evenly. Cover loosely with the plastic wrap and freeze until firm (approximately 2 hours).

Tast e the Sunshine

Brighten your day with the irresistible goodness of our sweetened dried mango slices. Bursting with tropical flavour, they’re the ultimate pick-me-up for your taste buds.

5. Remove the icing from the top of the mud cake. Invert and place it on top of the chocolate ice-cream layer. Press gently so the cake spreads outward until it touches the edges of the pudding bowl. Cover loosely with plastic wrap and freeze for another 2 hours.

6. To make the meringue: Place the sugar and water into a saucepan over high heat and bring to a boil. Stir until the sugar has fully dissolved, then reduce heat to medium and simmer for 3 minutes. Remove from heat and pour into a heatproof jug.

7. Meanwhile, place egg whites and cream of tartar in a mixing bowl. Using an electric mixer, whisk until soft peaks form. While continuing to whisk, slowly and carefully drizzle in the hot sugar syrup. Continue whisking until the meringue is thick, glossy and holds stiff peaks. Set aside.

8. To serve, invert the Bombe Alaska onto a serving plate, gently lift off the bowl and peel away the plastic wrap. Using a spatula, spread the meringue evenly over the top and sides, then use a kitchen blowtorch to lightly toast the meringue until golden brown…Enjoy!!

Make ahead: The ice-cream and cake portion can be stored, tightly wrapped in plastic wrap, at the back of the freezer for up to 4 weeks. The meringue can be prepared the day before and stored in an airtight container in the fridge.

Make it DF: Substitute the vanilla ice-cream with plant-based vanilla ice-cream and the chocolate ice-cream with plantbased chocolate ice-cream. Replace the chocolate mud cake with a DF chocolate cake made from a DF chocolate cake mix (follow the package instructions).

Crunch Time the Healthy Way!

When hunger hits between meals, reach for our Salted Cashews – the perfect pocket-sized power snack!

From the first bite to the last, it’s sunshine in snack form, made just for you.

No junk, just premium cashews in a perfectly portioned pack.

Tiramisu Semifreddo

Serves: 12 / Total Time: 30 minutes + 5 hours freezing time VEGETARIAN

Coffee syrup:

200ml strong espresso coffee

100ml coffee liqueur

3 tablespoons brown sugar

4 tablespoons cocoa powder

2 tablespoons vanilla extract

Cream filling:

395g condensed milk

400g mascarpone

2 tablespoons maple syrup

400ml thickened cream

200g savoiardi/lady finger biscuits

Cocoa powder, for dusting

1. Remove the mascarpone from the fridge 30 minutes before use to bring it to room temperature.

2. Line a 28cm x 14.5cm x 12cm loaf tin with two layers of plastic wrap, allowing the ends to hang over the sides.

3. To make the coffee syrup: Place all the coffee syrup ingredients in a saucepan over medium-high heat. Whisk until the sugar dissolves, then reduce the heat and

simmer until the syrup thickens slightly (approximately 3–5 minutes). Remove from heat, pour into a shallow bowl and set aside to cool.

4. To make the cream filling: Place the condensed milk, mascarpone and maple syrup in a mixing bowl. Using an electric mixer, beat until smooth. Set aside.

5. In a separate mixing bowl, pour in the cream and whisk with an electric mixer until soft peaks form. Gently fold the mascarpone mixture into the whipped cream until well combined.

6. To assemble the semifreddo, spoon ¼ of the cream filling into the base of the prepared tin, smoothing evenly. Dip the savoiardi biscuits one at a time into the cooled coffee syrup, then arrange over the cream filling layer. Repeat the layers, finishing with a smooth layer of mascarpone cream. Cover then with the overhanging plastic wrap and freeze for at least 5 hours (overnight for best results).

7. To serve, invert the semifreddo onto a serving plate, gently lift off the tin and peel away the plastic wrap. Dust with cocoa powder…Enjoy!!

Make ahead: Tiramisu Semifreddo can be stored, tightly wrapped in plastic wrap, at the back of the freezer for up to 4 weeks.

Make it GF: Substitute the savoiardi biscuits with GF savoiardi biscuits.

Panettone & Butter Pudding

Serves: 6 / Total Time: 45 minutes

VEGETARIAN

60g butter, melted, plus extra for greasing

700g panettone, cut into 5cm cubes

6 eggs

600ml thickened cream

600ml milk

1 tablespoon vanilla bean paste

½ cup caster sugar

Icing sugar, to garnish

Vanilla Bean Custard (store-bought or recipe on page 152)

1. Preheat the oven to 170˚C. Grease a baking dish with butter.

2. Arrange the panettone pieces in the baking dish and drizzle with the melted butter.

3. In a mixing bowl, whisk together the eggs, cream, milk, vanilla bean paste and caster sugar. Pour evenly over the panettone.

4. Bake until golden brown and set (approximately 30–35 minutes). Remove from the oven and allow to rest for 5 minutes.

5. To serve, dust with icing sugar and drizzle with custard… Enjoy!!

Vanilla Bean Custard

Makes: approximately 2 cups / Total Time: 25 minutes

1 cup milk

1 cup thickened cream

2 teaspoons vanilla bean paste

4 egg yolks

cup caster sugar

1 tablespoon cornflour

1. Place the milk, cream and vanilla bean paste into a small saucepan over medium heat. Heat gently, whisking constantly, until just hot (do not boil). Remove from heat and set aside.

2. Place the egg yolks, sugar and cornflour into a small mixing bowl and whisk until well combined.

3. Gradually pour the hot milk mixture into the egg yolks, a little at a time, whisking constantly to prevent curdling, until fully combined.

4. Return the mixture to the saucepan over low heat and whisk constantly until the custard thickens and coats the back of a spoon (approximately 12–15 minutes). Remove from heat and pour into a jug.

5. Serve with Panettone & Butter Pudding (recipe on page 152)…Enjoy!!

*Some corn flour brands contain gluten. Please check the ingredients list before using.

Just two ingredients to impress your guests

Break into shards and serve.

Peanut Butter Mousse with Chocolate Ganache

Serves: 4 / Total Time: 10 minutes + 1 hour chilling time

Mousse:

600g silken tofu

1 cup smooth peanut butter

½ cup maple syrup

1 teaspoon vanilla extract

Ganache:

125g dark chocolate, chopped

½ cup plant-based cream

¼ teaspoon salt

Crushed peanuts, to garnish

Dark chocolate, grated, to garnish

1. To make the mousse: Place all the mousse ingredients into a food processor and blend until smooth. Set aside.

2. To make the ganache: Place all the ganache ingredients into a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each, until the chocolate has melted and ganache is smooth and combined.

3. Fill the serving glasses about two-thirds full of the mousse, then top with the chocolate ganache. Refrigerate for at least 1 hour to allow mousse to set.

4. To serve, top with crushed peanuts and grated chocolate…Enjoy!!

S H Y O U

YUMMY

CHRISTMAS

Yummy’s range of fruit and nuts are perfect for sharing with family and friends this festive season.

Tim

Tam Tart

Serves: 8 / Total Time: 60 minutes

Base:

2 packets Tim Tams

65g butter, melted

Caramel layer:

125g unsalted butter, chopped

½ cup brown sugar

1 teaspoon vanilla extract

395g tin condensed milk

Chocolate layer:

200ml pouring cream

200g dark chocolate, chopped

1 teaspoon vanilla extract

2 egg yolks

1. Preheat the oven to 150ºC. Line a 25cm loose-bottom tart tin with baking paper.

2. To make the base: Place the Tim Tams into a food processor and pulse until finely crushed. Add the melted butter and process until well combined. Using a glass, press the biscuit mixture evenly into the base and up the sides of the tart tin. Place in the fridge until required.

3. To make the caramel layer: Place all the caramel layer ingredients into a small saucepan over medium heat. Simmer, whisking constantly, until the sugar has dissolved and the ingredients are well combined. Continue to simmer and whisk for 5 minutes, then remove from heat and set aside to cool.

4. To make the chocolate layer: Place all the cream into another small saucepan over low heat and bring to an almost simmer. Remove from heat, add the chocolate and stir constantly until smooth and well combined. Allow the chocolate mixture to cool, then stir in the vanilla and egg yolks. Set aside.

5. Pour the caramel mixture over the biscuit base and bake for 8 minutes. Remove from the oven and increase the heat to 160ºC.

6. Pour the chocolate mixture over the caramel layer and bake until chocolate layer has set (approximately 25–30 minutes). Remove from the oven and allow to cool.

7. Carefully remove the tart from the tin and Transfer onto a serving dish… Enjoy!!

Lemon & Blueberry Ricotta Cheesecake

Serves: 8 / Total time: 25 minutes + 3 hours chilling time

Base:

250g plain sweet biscuits

125g unsalted butter, melted

Filling:

500g ricotta cheese

½ cup icing sugar

2 lemons, zested

1 lemon, juiced

2 teaspoons vanilla bean paste

125g blueberries

1. Line a 26cm springform tin with baking paper.

2. To make the base: Place the biscuits into a food processor and pulse until finely crushed. Add the butter and process until well combined. Using a glass, press the biscuit mixture evenly into the base and slightly up the sides of the tin. Place in the freezer while preparing the filling.

3. To make the filling: Place all the filling ingredients into a mixing bowl. Using an electric mixer, mix until filling is smooth and fluffy (approximately 3–5 minutes).

4. Spoon the filling onto the biscuit base and spread evenly. Smooth the top with a spatula, then scatter blueberries over the top. Refrigerate for at least 3 hours.

5. Carefully remove the cheesecake from springform tin and transfer onto a serving dish…Enjoy!!

Make it GF: Substitute the biscuits with GF biscuits.

Mix & Match Cookies

Makes: approximately 30 cookies / Total Time: 40 minutes

VEGETARIAN

1½ cups brown sugar

½ cup caster sugar

250g butter, softened

2 eggs

2 teaspoons vanilla bean paste

3½ cups plain flour

2 teaspoons baking powder

1 teaspoon bi-carb soda

250g chocolate of your choice, chopped (or 250g M&Ms, or 150g candy canes, crushed)

1. Preheat the oven to 190ºC. Line 2 baking trays with baking paper.

2. Place the brown sugar, caster sugar and butter into the mixing bowl of a stand mixer. Using the paddle attachment, mix on high speed until well combined and lightened in colour (approximately 5 minutes).

3. Add the eggs, one at a time, mixing until combined after each addition. Add the vanilla bean paste and mix until well combined (approximately 1 minute).

4. Sift the flour, baking powder and bi-carb soda into the mixture and mix slowly until just combined.

5. Add the chopped chocolate, M&M’s or crushed candy canes and mix until evenly distributed.

6. Scoop the dough with a tablespoon and roll into balls. Place on one of the lined baking trays and freeze for 15 minutes.

7. Bake the cookies in batches, placing 6–8 dough balls per tray and leaving 5cm between each. Bake for 10–12 minutes, depending on desired crunchiness. Remove from the oven and allow to cool.

8. Serve immediately or store in an airtight container in the pantry for up to 1 week…Enjoy!!

Tip: Cookie dough balls can be stored in an airtight container in the freezer. Bake as needed, adding an additional 2 minutes to the cooking time.

Make it DF: Substitute the butter with plant-based butter and the chocolate with DF chocolate.

Make it GF: Substitute the plain flour with GF plain flour.

Serving suggestion: Make ice-cream sandwiches by placing vanilla ice cream between 2 cookies.

on page 162

Banana Choc Pops

Makes: 12 / Total Time: 15 minutes + 3 hours freezing time

GF VEGETARIAN

6 ripe bananas

12 paddle pop sticks

250g milk or dark chocolate

1 tablespoon coconut oil

Toppings of your choice (crushed chocolate biscuits, freeze-dried berries, shredded coconut, 100s & 1000s, crushed peanuts or crushed pretzels)

1. Line a baking tray with baking paper.

2. Peel the bananas, cut in half horizontally and insert a paddle pop stick into the flat end of each banana half. Place the bananas on the tray and freeze for at least 3 hours.

3. Break the chocolate into small pieces and place with coconut oil into a microwave-proof jug. Microwave on high in 20 second intervals, stirring well between each, until the chocolate has melted.

4. Dip each banana into the melted chocolate, coat with chosen topping, and return to the tray.

5. Serve immediately, or store in an airtight container in the freezer for up to 2 weeks…Enjoy!!

Make it DF: Substitute the chocolate with DF chocolate.

Make it Vegan: Substitute the chocolate with Vegan chocolate.

Break out the bikkies for Santa

Scotch Finger & Berry Ice Cream Cake

Using just five ingredients this is one of the easiest (and creamiest) no-churn ice cream recipes you’ll ever find.

Prep Time: 20 mins Chill Time: Overnight

Ingredients

• 250 g Arnott’s Scotch Finger biscuits

• 100 g unsalted butter, melted

• 600 ml thickened cream

• 395 g can condensed milk

• 1 cup frozen mixed berries

Looking for something gluten free? Simply substitute with our Arnott’s Gluten Free Scotch Finger

Preparation

Step 1: Line a 24 x 13 x 6.5 cm baking tin with baking paper. Place biscuits in a food processor and pulse until fine crumbs. Add butter and pulse until combined.

Step 2: Set aside while you make the ice cream.

Step 3: In a large bowl combine cream and condensed milk. Using an electric mixer, beat the mixture for approx. 3 mins until firm peaks.

Step 4: Spoon 1/3 of the scotch finger crumb mixture into your baking tin and press down to form a base. Add in half the ice cream mixture, and layer with frozen mixed berries and another 1/3 of the biscuit crumb mixture.

Step 5: Top with remaining ice cream and biscuit crumb mixture. Place in freezer overnight.

Step 6: To serve, turn out onto a platter and top with extra fresh berries.

Petits Vols SucrEs

(Small Sweet Vol-au-vents)

Serves: 6 / Total Time: 45 minutes

VEGETARIAN

Creme Brulee Vol-au-vents

Vol-au-vent shells

Vanilla bean custard (store-bought)

Brown sugar

Fill the vol-au-vent shells with custard, then sprinkle with brown sugar. Using a blowtorch, lightly caramelise the sugar until golden and crisp…Enjoy!!

Chantilly Cream Vol-au-vents

Vol-au-vent shells

Dollop cream

Icing sugar, to taste

Vanilla bean paste, to taste

Raspberries, to garnish

Place the cream, icing sugar and vanilla bean paste into a small mixing bowl and mix until well combined. Fill the vola-vent shells with the cream and garnish with raspberries… Enjoy!!

Lemon Curd Vol-au-vents

Vol-au-vent shells

Lemon curd (store-bought)

Blueberries, to garnish

Fill vol-au-vent shells with lemon curd and garnish with blueberries…Enjoy!!

Chocolate Mousse Vol-au-vents

Vol-au-vent shells

Chocolate mousse (store-bought)

Chocolate, grated, to garnish

Fill the vol-au-vent shells with chocolate mousse and top with grated chocolate…Enjoy!!

Christmas entertaining just got simpler. The Bakers Collection Vol-au-Vent range is ready to go — just heat, fill with your favourite festive flavours, and serve. Because great food shouldn’t keep you from the good times. Make it Festive, Make it Easy.

Thank you Kate for your recipe

Recipe Index

Vietnamese Pickled Carrot & Daikon

Korean Crispy Chicken Sliders with Kimchi Slaw 56

Pork Bahn Mi Sliders

Berenjenas al Ajillo (Garlic Eggplant)

Roasted Stone-fruit 20

Berry & Granola Chia Pudding 20

Shakshuka (Baked Eggs) .............. 26

Tomato & Feta Frittata ................ 28

Japanese Breakfast: Ham & Udon

Home-made Cranberry & Hazelnut

Chorizo al Vino Tinto (Red Wine Chorizo) 62 Pinchos Morunos (Pork Skewers)

Gambas al Ajillo (Garlic Prawns)

Pimientos Asados (Roasted Capsicum)

al Ajillo (Garlic

(Meatballs)

Ensalada de Tomate (Tomato Salad) 68

Patatas Bravas (Spanish Potatoes) 68 Croquetas de Espinacas y Queso Manchego (Spinach & Manchego Cheese Croquettes) 68

Plant-based Ricotta Cheese

Crispy Pork Belly

Greek Roasted Lamb

Char Siu Pork Scotch Fillet

Prosciutto & Sun-dried Tomato

Chicken Roulade

SIDES

Chilli & Lime Dressing 41

Prawns Dipping Sauce 43

Honey & Mustard Mayo 43

Coriander & Ginger Mayo .............. 43 Vietnamese Fish Skewers 44

Noc Chum Dipping Sauce 44

Satay Chicken Skewers with Peanut Sauce 44 Lamb Kofta Skewers 48 Korean Beef Skewers 48

Spicy Garlic Prawn Skewers 48 Vegetable Skewers....................

& Feta

& Mustard Glazed

Garlic, Chilli & Mushroom Pasta

Baked Honey, Soy & Coriander Salmon

Sage & Lemon Roasted Turkey.........

Plum & Fennel Salad

Roasted Root Vegetables

Chilli & Parmesan Grilled Corn on the Cob

Greek Salad

Greek Lemon Potatoes

Green Beans with Lemon, Almonds & Cranberries

Herby Potato Salad

Avocado & Pickled Cucumber Salad

Stir-fried Chinese Greens

Peach & Spinach Salad

Coleslaw

Ginger Shallot Noodles

Coconut Rice

Creamy Cheesy Potato Bake

Creamy Polenta

Cranberry & Pistachio Stuffing

Spanish Rice Salad

Quick Chilli Sauce

Ginger Shallot Sauce

Tzatziki

SWEET THINGS

Brown Sugar Pavlova

Pistachio Cheesecake

Carrot Cake

Berry Trifle

Bombe Alaska

Tiramisu Semifreddo

Panettone & Butter Pudding

Vanilla Bean Custard

Peanut Butter Mousse with Chocolate Ganache

Tim Tam Tart

Lemon & Blueberry Ricotta

Cheesecake

Mix & Match Cookies

Banana Choc Pops

Petits Vols Sucres

(Small Sweet Vol-au-vents)

Banoffee Tart

Thank You

This year’s edition of The Barn magazine is brought to life thanks to the dedication and passion of the whole Supabarn community—from our amazing store teams and support staff to our wonderful suppliers, and, of course, you, our valued customers.

A huge thank you to our incredible chefs, Daniel and Jeffrey, for creating recipes that inspire and delight; our talented photographer, Ashley St George (Pew Pew Studio), for capturing it all beautifully; our brilliant editor, Jean, for ensuring every recipe is perfectly polished; our skilled graphic designer, Vee Yuensuk (Paper Plane Design & Object), for bringing the pages of the magazine to life; and all our friends, family, and community members who helped with recipe testing, tasting, and providing inspiration—your contributions make this magazine richer and more delicious.

To our incredible Supabarn team: thank you for another amazing year! You legends keep the wheels turning! From the early mornings to the late nights, from helping customers to maintaining the highest store standards, with energy and kindness — you make Supabarn what it is.

To our community groups, charities and organisations: thank you for the incredible work you do. Your work strengthens our community, and we’re honoured to work with you. You inspire us to stay involved, give back, and keep our community strong.

To our suppliers, producers and growers: we appreciate every early morning, every harvest, every delivery, and every ounce of passion that goes into bringing the freshest produce and tastiest products to our shelves. You’re the heroes behind the scenes, and we couldn’t do this without you.

And most importantly, our wonderful customers: you are the heartbeat of everything we do. Your smiles, your chats in the aisles, your ongoing support means the world to us. Every visit and every shop reminds us how lucky we are to play a small role in your day. Your choice to shop local means more than you know.

So, dive in, enjoy the read, try out some new recipes, and celebrate summer with us. From our family to yours—thank you for being part of the Supabarn community. Here’s to a fun, flavour-packed, joy-filled summer spent around good food and great company!

FINDING BALANCE THIS FESTIVE SEA