Savoury

Trout and truffle croquettes

Surprise your dinner guests with this gem! An impressive dish celebrating the awesome potato. After all, I am from the lamb and potato capital of Australia! Who else has an annual Lamb & Potato Festival.

read more

Trout and truffle croquettes

Ingredients

1 fresh rainbow trout, cleaned
50g truffle, finely grated
1 tablespoon of butter
½ leek, finely sliced
2 tablespoons thyme, chopped
handful of chopped parsley
5 large royal blue potatoes
sea salt flakes
freshly ground pink pepper

To crumb

1 cup plain flour
4 eggs, beaten
3 cups panko bread crumbs
rice bran oil for deep frying

Preheat oven to 170c. Brush the trout with olive oil and salt flakes, and bake until just cooked through. Chill, and carefully remove the flesh from the trout- discarding the bones and skin. Peel the potatoes and place into cold salted water. Bring to the boil and simmer until cooked through. Steam dry, and mash while still hot. Sautee the leeks in the butter and a little oil until soft, add the thyme and cook for another few minutes. Mix the trout flesh, onion mix and truffle into the mash. Season with salt flakes, pink pepper corns and cool. When cool roll into little sausage shapes coat in flour, then dip into egg then coat in panko crumbs. Deep fry at 180 degrees until golden brown. Finish with a little more pink pepper and shaved truffle, serve immediately with baby leaves and/or a light mayonnaise.

Recipe courtesy of Daniel Sharp, Head Chef and owner of Sharp Infusion

View Detail
Chestnut polenta and granola

A unique take on the traditional granola that will have your tastebuds screaming for more.

read more

Chestnut polenta and granola

Chestnut polenta ingredients

Makes 6

30g chestnut flour
300ml cream
10g truffle
parmesan to taste
salt

Place chestnut flour and cream into a saucepan and bring up to the boil while stirring continuously. Once it comes to the boil turn down to a simmer and cook out for 6 minutes if need be add some milk to thin out finish with Parmesan and truffle.

Granola ingredients

230g pumpkin seeds
120g pine nuts
120g wild rice
3g wakame
1 clove of garlic
zest of 1 lemon
chestnut pieces roasted

Deep fry pumpkin seeds and wild rice, toast pine nuts in oven until golden. Zest the lemon and grate the garlic then combine all ingredients and place on a baking tray in an oven on 180°C for ten minutes. Remove and allow to cool before plating. Cover polenta in granola and finish with a herb dressing.

Recipe courtesy of Hadleigh Troy, Chef-Owner of Restaurant Amusé

View Detail
Green chilli and lemon chicken with couscous

Blue Cow Citrus marketing manager, Cris Bryant, says Australian citrus growers are resilient and determined and now proudly boast a reputation of producing the sweetest and juiciest citrus in the world. Thanks Cris for your recipe.

read more

Green chilli and lemon chicken with couscous

Ingredients

Serves 4

4 chicken breast fillets, cut into thin strips
1 lemon, juiced
100ml olive oil
2 garlic cloves, crushed
1 cup couscous
1 teaspoon ground cumin
1 tablespoon butter
1 cup boiling water
freshly ground pepper and sea salt
250g cherry tomatoes, quartered
1 Lebanese cucumber, diced
10 mint leaves
1 green chilli, seeds removed and finely chopped handful of coriander leaves
2 spring onions, finely sliced

Preheat the oven to 180°C. Put the chicken strips in a large ovenproof dish. Whisk together the lemon juice, olive oil and garlic, then pour the mixture over the chicken strips. Marinate for at least 10 minutes. Bake in the oven for 20 minutes. Put the couscous, cumin and butter in a small bowl and pour in the boiling water. Cover the bowl with a tea towel and stand for 10 minutes until the liquid is absorbed. Fluff with a fork, season with black pepper and divide among 4 serving bowls. Put the chicken strips and cooking liquid in a bowl and season with sea salt. Allow to cool slightly, then add the tomatoes, cucumber, mint, chilli, coriander and spring onions. Toss a few times then spoon over the couscous.

Recipes courtesy of Cris Bryant

View Detail
Fettuccini dello Stretto di Messina

Jonathon Trewartha and his family lease caper plants to farmers. He planted the first Australian caper farm in 2004 to provide local farmers with the opportunity to use land that may be unsuitable for other crops. This recipe is courtesy of Jonathon.

read more

Fettuccini dello Stretto di Messina

Ingredients

1 clove of garlic, finely chopped
500 grams tomatoes, skins removed
500 grams fettuccini
salt and pepper
50 grams black olives, pitted
50 grams almonds
50 grams pine nuts
50 grams salted capers, washed and drained
1 teaspoon oregano
handful of fresh basil leaves
50 grams pecorino cheese, grated

Sauté the garlic in a sauté pan for 1–2 minutes. Add the tomatoes and season with salt and pepper. Cook the sauce for 20 minutes over a medium heat. Meanwhile, boil the water for the fettuccini. Finely chop the olives, almonds, pine nuts and capers by hand or in a food processor to make a pesto. Roughly chop the basil. Add to the sauce, along with the oregano. Cook the fettuccini until al dente, according to the instructions on the packet. Drain and transfer to a serving dish. Spoon the sauce over the fettuccini, add the prepared pesto and the grated pecorino. Serve immediately.

Wine suggestion

A juicy, full-bodied red, Cabernet Sauvignon or a Cabernet blend.

Recipe courtesy of Jonathon Trewartha

View Detail
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.

read more

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

View Detail
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.

read more

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

View Detail
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.

read more

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

View Detail
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.

read more

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

View Detail
Marron, mushroom, walnut, truffle & pine

Chef Aaron Carr first introduced this recipe to the From Paddock to Plate audience at the 2013 Truffle Kerfuffle held in Manjimup in the South West of Western Australia.

read more

Marron, mushroom, walnut, truffle & pine

Ingredients

4 marron (1 per person)
200g assorted fresh mushrooms
50g smoked butter
25g dried mushrooms
1 pickled walnut
25ml Sherry vinegar
grapeseed oil
sea salt
50g walnuts (roasted, skins removed)
1 Manjimup truffle
freshly picked pine fronds
freshly picked sorrel
extra virgin olive oil or pine oil

Bring a pot of water to the boil and blanch the marron for one minute. Refresh in iced water. Remove the tail and cut along the back of the tail. Carefully remove the meat and reserve until required. For the mushroom vinaigrette, place the dried mushrooms and sherry vinegar in a container to let the mushrooms re-hydrate for one hour. In a blender add the mushrooms, vinegar, pickled walnut, a few generous shavings of the truffle and 100ml of grapeseed oil. Puree until fine, season with salt and reserve. Prepare each mushroom variety according to your preference. When ready to serve place two sauté pans on the stove. Add the smoked butter to one pan and sauté the mushrooms until they are just cooked. Season and reserve keeping warm. In the other pan add a little grapeseed oil and sauté the marron for one minute. To serve, place a teaspoon of the mushroom vinaigrette on the plate and drag a spoon through it. Place some of the sautéed mushrooms along this. Sprinkle with some of the toasted walnuts, top with the marron, some of the fresh pine fronds and sorrel. Shave some fresh truffle over the top and drizzle with a little oil.

Serve to your guests and pat yourself on the back!

Recipe courtesy of Executive Chef at Vasse Felix, Aaron Carr

View Detail
Marron & Chips

Marron are the largest freshwater crayfish in Western Australia – and the third largest in the world. They are endemic to south-west WA and fishing for them has long been a WA tradition.

read more

Marron & Chips

Ingredients

6 marron, anaesthetized with an ice-slurry/in freezer

For the chips

4 potatoes (Sebago or a local alternative of similar waxiness) washed, scrubbed, cut into chunky chips
1 litre of sunflower or peanut oil
6 garlic cloves
truffle salt (can be pre-purchased, but making it yourself is far more satisfying)

For the aioli

1 egg yolk
grapeseed oil
juice of ½ a lemon
Dijon mustard
salt flakes

To make the chips

Place the chipped-up potatoes and oil into a saucepan, bring oil to a rolling boil (medium heat), stir occasionally, monitoring the heat for 15-20 minutes. As soon as you see the potatoes turning golden, whack in whole unpeeled garlic cloves and leave together for an extra couple of minutes. When the chips are ready, drain onto paper towel and toss liberally with a generous amount of truffle salt.

To prepare the marron

Bring a large pot of water to the boil with a bamboo steamer on top. To prepare the marron, spear through the central ridge on the head with a sharp knife, then twist the tails away from the head and steam the tails in the bamboo steamer for approximately 4-5 minutes, or until the shell has turned crimson in colour. Remove the marron from the bamboo steamer, allow to cool slightly, then press firmly on the top of the tail (this should crack the exoskeleton). Remove the digestive tract (poo-tube) and the remainder of the exoskeleton. Reserve until the rest of the recipe is ready.

To make the aioli

Create a well with a tea-towel and insert a clean bowl into it (this will help to keep the bowl from moving around while you whisk!) Add a squeeze of lemon juice, a teaspoon of warm water, a teaspoon of Dijon mustard and an egg yolk into the bowl. Whisk together until everything turns a creamy yellow colour. Add a drizzle of grapeseed oil and whisk in. Keep adding little drizzles of grapeseed until the mixture thickens up to your liking (the more oil you add, the thicker the mix will be). Take the deep fried garlic (from the chips) and squeeze the flesh into the mayonnaise, rendering it an aioli. Season with salt.

Handy hints

If the mayo splits, add a dash of hot water and whisk swiftly – this will help it all come together again.
Making truffle salt or any kind of flavoured salt is as easy as blitzing coarse salt with another ingredient. You can get pretty crazy with it.
If you don’t have marron handy, this can be recreated using any sort of shellfish (just watch the colour of its shell turn for an indicator).

Recipe courtesy of Alice Zaslavsky

View Detail