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Cucumber ribbon salad with olive and caper dressing

The caper buds are treated as a delicate herb, being taken from the field to the table in only a few steps. Caper grower Jonathon Trewartha says this maximizes the retention of natural flavours by minimising oxidation from the air and exposure to heat.

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Cucumber ribbon salad with olive and caper dressing

Ingredients

2 red capsicums, roasted
1 tablespoon black olives, pitted
2 tablespoons capers in brine, washed and drained
3 tablespoons olive oil
1 tablespoon white wine vinegar
½ lemon (juice only)
2 tablespoons fresh parsley, chopped
½ cucumber, cut into ribbons with a vegetable peeler

Place all the ingredients except the cucumber in a food processor and pulse until smooth. Place the cucumber ribbons into a bowl and drizzle over the dressing. Toss and serve.

Recipe courtesy of Jonathon Trewartha

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Panzanella salad with black chia

Chia has been hailed as nature’s complete ‘superfood’ because it offers amazing nutritional benefits. Much of our modern diet lacks omega-3 fatty acids, dietary fibre, protein and antioxidants — chia contains the richest combined source of these nutrients and therefore makes an extremely positive contribution to a healthy global community.

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Panzanella salad with black chia

Ingredients

Serves 4

3 thick slices sourdough bread or gluten-free bread, roughly cut into 2-cm cubes
2 tablespoons extra virgin olive oil
6 ripe tomatoes, cut into wedges
1 small red onion, peeled, halved and thinly sliced
2 red capsicums, roasted, peeled and sliced
10 large marinated green olives, quartered
¼ cup fresh basil leaves
1 tablespoon black chia seeds
1 tablespoon balsamic vinegar
salt and pepper, to taste
1 tablespoon chia oil (optional)

Place the bread cubes in a bowl and toss in the olive oil. Heat a grill pan or heavy skillet and grill/fry the bread on all sides until golden. Remove from pan. Combine chia oil (if using), grilled bread cubes, tomatoes, onion, roasted capsicums, basil, chia seeds, olives, vinegar and season with salt and pepper. Top with a few extra basil leaves and an extra sprinkle of chia seeds. Serve immediately.

Wine suggestion

A fruity Rose

Recipe courtesy of wheat farmer John Foss and the Chia Company

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Thai Venison Salad

‘Venison is a very tender meat and quite similar to kangaroo in texture and taste. And because it’s a farmed product, it hasn’t got that gamey flavour,’ says Graham Morrison, one of the owners of Margaret River Venison.

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Thai Venison Salad

Ingredients

500 grams venison strip loin
30ml peanut oil
100 grams spring onions, finely sliced
1 continental cucumber, finely sliced
1 carrot, finely chopped
½ bunch mint, finely chopped
½ bunch coriander, finely chopped
1 bunch basil, chopped
Chilli

Dressing

100ml balsamic vinegar
100 grams shaved palm sugar
15ml sesame oil
50ml soy sauce
6 Thai chillis
25 grams green ginger, grated
3 sticks lemon grass, soft inner part only
2 tbs lime juice

Preheat the oven to 180 degrees. Put tray and resting rack into oven. Roll the prepared venison through the peanut oil, quickly sear on all sides and put it on the rack in the oven. Cook for 25-30 minutes. Remove from the oven, cover with a cloth and allow to cool to room temperature. Slice the venison thinly. Meanwhile to make the dressing, place vinegar, sugar, oil and soy into the saucepan and stir over high heat until sugar has dissolved. Remove from heat. Add the remaining ingredients to the liquid. Chill until ready to serve. To assemble the salad, toss all of the salad ingredients together and then pour over half the dressing. Put half of the salad onto the plate, cover with the venison and scatter the remaining salad over the top. Drizzle the remaining dressing over the top and serve immediately.

Recipe courtesy of Margaret River venison producer Kylie Kennaugh

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Pear, cabbage and walnut salad

Nearly 90 per cent of Australia’s pears, which are predominately used for canning, come from Victoria’s Goulburn Valley and are sourced from more than 200 growers. Harvest is from January to February when pears are picked green and ripened by a controlled process.

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Pear, cabbage and walnut salad

Ingredients

Serves 4

½ cup walnuts
1 tbs icing sugar
2 tsp ground cinnamon
Pinch of cayenne pepper
½ small red cabbage, shredded
½ small savoy cabbage, shredded
150 grams snow peas, shredded
4 green onions, thinly sliced
3 pears, halved, cored, thinly sliced
¼ cup small mint leaves

Dressing

2 tbs cider vinegar
2 tbs pear juice
½ cup extra virgin olive oil
2 tbs grated palm sugar or brown sugar
Salt and freshly ground black pepper, to serve

Preheat the oven to 180 degrees. Spread the walnuts on a baking tray. Sprinkle with a little water. Sift the icing sugar, cinnamon and cayenne over the nuts and toss to coat. Or you could just toast them as is! Bake for 5-8 minutes or until toasted. Set aside to cool. Combine cabbage, snow peas, green onions, pears and mint in a large bowl. Toss gently to combine. For the dressing, combine all the ingredients in a screw-top jar and shake until well combined. Pour the dressing over the salad, toss gently, add walnuts.

Recipe courtesy of Janelle Bloom

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Fig salad

The rolling Adelong hills in southern New South Wales are a long way from the Mediterranean, the native home of the fig. But tucked away in a deep valley you’ll find 4,000 fig trees, which make up the largest fig orchard in the Riverina.

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Fig salad

Ingredients

bunch of rocket leaves
ripe figs
goat’s cheese
cherry tomatoes (optional)
olive oil
mint leaves
lemon juice

Combine the washed rocket, figs and goat’s cheese on a platter. Add the tomatoes (if using). Pour over the olive oil and sprinkle with mint. Add a good squeeze of lemon.

Recipe courtesy of Marg Salmon

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Ringwould goat blanc & Manjimup truffles on toast with Torbay asparagus

Ringwould Dairy is a family business, located near Albany in Western Australia’s extraordinary South West region. Producing their products without chemicals and where possible by hand, Ringwould Dairy’s philosophy is to give their goats the best, so they produce the best milk and cheese.

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Ringwould goat blanc & Manjimup truffles on toast with Torbay asparagus

Ingredients

4 slices rustic bread
150 grams Ringwould goat blanc
8 Torbay asparagus spears
10 grams Manjimup black truffle
sea salt
pepper
1 garlic clove
extra virgin olive oil
organic grape syrup or vincotto

Beat the goat blanc in a mixer for 30 to 45 seconds to loosen and lighten. Grate in Manjimup truffle, stir well to combine and reserve. Peel the bases of the asparagus and trim off 1 centimetre. Boil the asparagus for 2 minutes in salted water, remove and season. Drizzle with olive oil and keep warm. Wipe the bread with the cut side of the garlic clove and brush with olive oil. Barbecue or toast until golden and place onto serving plates. Place asparagus on top, then a quenelle of the “truffled” goat blanc. Drizzle with olive oil and organic grape syrup.

Recipe courtesy of Chef/Owner of Must Winebar, Russell Blaikie
Produce supplied by Augusta Saunders from Ringwould Dairy, Redmond

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