Blanched Asparagus with Olive oil, Balsamic, Toasted Pine Nuts and Shaved parmesan and fresh basil leaves Serves 2 1 large bunch of Asparagus Olive oil for drizzling 1 tablespoon of Balsamic vinegar 50 grams of thinly shaved parmesan ¼ cup of toasted pine nuts ¼ cup of fresh basil leaves Method Trim
SKIRT STEAK WITH CHIMICHURRI AND DIJONAISE INGREDIENT Serves 3 600 grams of Skirt steak, trimmed of fat 2 tablespoons of extra virgin olive oil 6 tablespoons of mayonnaise 4 tablespoons of Dijon mustard 6 basil leaves finely shredded Salt and pepper to taste 1 large red chilli sliced *Crusty bread to serve Method Rub skirt
Canape’ of duck, shallot, hoisin sauce and chilli Makes 10. 1 duck breast skin scored and seasoned with salt and pepper & sliced into 10 slices 1 Lebanese cucumber cut into batons 1 shallot sliced thinly diagonally 1 long red chilli sliced thinly and diagonally Hoisin sauce Wonton wrappers cut into batons/strips Peanut oil
Heirloom tomato and “Small cow “marinated Eastern feta Canape’ Serves 6 20 heirloom cherry tomatoes, halved 2 Cloves of garlic, peeled and squashed 2 tablespoons of olive oil 1 rosemary sprig 1 jar of Small cow farms marinated Eastern feta Micro herb to garnish Method Heat olive oil in a pan, and add rosemary sprig
Chimichurri 1 cup of firmly packed parsley 1 clove of garlic 2 tablespoons of Oregano ½ cup of olive oil 1 teaspoon of salt – ¼ teaspoon of pepper 2 tablespoons of red wine vinegar Using a Mortar and Pestle grind your garlic and salt together. Add the parsley and continue to grind.
Share platter of Figs with Small Cow Farm Blue Cheese and TCC Honey Ingredients 3 handfuls of rocket 8 figs 12 slices of Prosciutto Lemon zest TCC honey 150grams of blue cheese Balsamic Glaze Olive oil Crusty bread to serve On a large platter lay a bed of rocket Make a criss- cross in
Berry Pavlova Serves 6 Ingredients 4 egg whites 1 cup of sugar 200grams thickened double cream 150ml of Berry coulis Fresh raspberries, strawberries & blueberries Preheat your oven to 150 degrees. Line a baking tray with greaseproof paper. In an electric mixer whisk egg whites till soft peaks begin
We are delighted to feature “Moonacres Farm” as our October producer. This month we met with local producer Phil Lavers from Moonacres in Fiztroy Falls. Moonacres is the largest certified organic fruit and vegetable grower in the Southern Highlands. They are doing so much more than producing incredible quality produce. The Moonacres team are passionate
Silverbeet & Kale pie Ingredients… 1 bunch Silverbeet 1 bunch Cavolo Nero (Tuscan cabbage) 1 bunch each of mint, dill and continental parsley chopped 2 medium onions diced and browned 400grams ricotta cheese 200grams feta cheese crumbled 2 eggs beaten Antoniou brand refrigerated filo pastry. 2 tablespoons of melted butter METHOD.
Two Country Cooks Spring Salad Serves 4 Ingredients 150 grams of Radicchio leaves 50 grams of rocket leaves 8 slices of prosciutto 1 bunch of asparagus trimmed and sliced in half 80 grams of goats cheese ¼ cup of parsley leaves zest of half a lemon Herb dressing 1 garlic clove
Smoked trout, shelled peas and kipfler potatoe salad with a horse radish cream dressing 1 whole smoked trout. separate and discard skin and bone 6 kipfler potatoes boiled to tender 1.5 cups blanched shelled peas 4 red radish, quartered and finely sliced 1/4 bunch shredded dill 4 shallots sliced 2 tablespooons of capers 1/2
Robust potato & Sicilian olive salad Serves 4 Ingredients 6 medium Desiree potatoes cut in quarters ¼ cup of Extra virgin olive oil. 2 cloves of garlic crushed 1 Spanish onion diced 3 tablespoons of capers 4 anchovy fillets 1 cup of Sicilian olives, seeds removed 1 bunch of parsley roughly chopped