Savoury

Conch ceviche

To remove the conch, you need to break the vacuum created by the mollusk by making a hole in the shell on the top on an inside spiral. To create this hole, use the sharp tip of another conch or a hammer. Once the suction is broken you can pull the sea snail out.

read more

Conch ceviche

Ingredients

500g of fresh conch, sliced into small thin pieces
3 lemons, juiced
3 limes, juiced
2 garlic clove, minced
1 tablespoon ginger, peeled and grated
4 green onions, chopped
1 orange or grapefruit, peeled and segmented
2 tomatoes, diced
a good handful of cilantro, leaves chopped
salt and pepper, to taste

 

Marinate conch in the lemon and lime juice for 30 minutes. Add all other ingredients and mix well. Marinate for another 2 hours or overnight. Season to taste with salt and pepper before serving.

View Detail
Spicy herring potato salad

Aside from milk, Icelanders are known to grow delicious lamb and potatoes in the food bowl of Hella (nicknamed “the wild west” as there’s no police station in town), and of course fish. And that’s about it. Good luck trying to grow fruit and vegetables in this climate.

read more

Spicy herring potato salad

Ingredients

6 – 10 spicy herring fillets, sliced
6 – 8 boiled potatoes, peeled and cut into slices
2 – 3 red onions, chopped
4 tbs mayonnaise
4 tbs sour cream or crème fraîche
4 tbs seeded mustard
1 tbs honey
juice of ½ lemon
red onion, cucumber slices and dill for garnish

 

Stir together the mayonnaise, sour cream and mustard. Add the honey and lemon juice. Combine potato slices, herring and red onion. Pour over the dressing and add garnish.

View Detail
Moroccan salad

The blue fairytale of Chefchouen’s alleys and arches (the colour of purity and apparently a useful technique to keep mosquitos away) or the bright orange sand dunes of the Sahara – the vivid colours of Morocco’s towns and landscapes reflect the cooking spices of cumin, paprika and turmeric used in the tagines, cous cous, Moroccan salad and Berber omelettes.

read more

Moroccan salad

Ingredients

4 ripe tomatoes (finely diced)
1 green capsicum (finely diced)
1 red onion (finely diced)
1 small bunch of coriander (finely diced)
cumin
extra virgin olive oil
dash of vinegar

 

Mix tomatoes, capsicum, onion and coriander together in a bowl. To make the dressing combine cumin, olive oil and vinegar to taste. Toss and serve with fresh crusty bread.

View Detail
Bush damper

This recipe features in the From Paddock to Plate (FP2P) book as well as in the final pages of the FP2P wheat teacher manuals that will be released shortly.

read more

Bush damper

Ingredients

4 tin mugs self-raising flour
4 tablespoons powdered milk
pinch of salt
2 tin mugs cold water

1. Combine all the dry ingredients together.
2. Make a well in the centre and then gradually add the water.
3. Knead the dough together, adding more water or more flour depending on the consistency until it springs back when pressed with a finger.
4. Put the damper into a camp oven and put lid on top.
5. Place in a prepared hole in the ground on top of hot coals. Put more coals around the outside of the camp oven and on top to ensure even cooking. The damper will take about 40 minutes to cook. Make sure it doesn’t burn on the bottom. It all depends on what type of wood you’re using to burn. Mulga, for example, is very hot.
6. Carefully remove the coals and the lid of the camp oven. The damper is ready if you get a hollow sound when you tap it. If not, replace the lid and cook for another 10 minutes.

Recipe courtesy of bushman, Mike Miller

View Detail
Garlic soup

He’s known as the Garlic Guru of Australia. Roger Schmitke was the first person to grow a commercial crop of garlic in South Australia and this is his recipe.

read more

Garlic soup

Ingredients

Serves 4 to 6

1 tbsp butter
6–8 garlic cloves, finally chopped
2 spring onions, including green parts, finally chopped
1 tbsp flour
7 cups chicken stock
1/2 cup dry white wine
salt and pepper
2 egg yolks, beaten
1 tbsp lemon juice
chopped parsley

Melt the butter in a heavy-based saucepan. Gently cook the garlic with the spring onions for a few minutes until softened. Mix in the flour and cook to form a roux. Heat the chicken stock and pour over roux, whisking to keep the mixture smooth. Add the white wine and season with salt and pepper. Simmer, covered, for 30 minutes. Remove from the heat, whisk in the combined egg yolks and lemon juice. Return to the heat and cook, stirring all the time for a few minutes. Do not allow to boil. Serve sprinkled with chopped parsley.

Recipe courtesy of South Australian garlic grower, Roger Schmitke

View Detail
Indira Naidoo’s MasterChef meatballs with pesto

Indira made this delicious dish on the From Paddock to Plate stage at the annual Nannup Flower & Garden Festival in 2015.

read more

Indira Naidoo’s MasterChef meatballs with pesto

Ingredients

Makes 20

250g organic veal, minced
250g organic pork, minced
250g organic lamb, minced
4 cloves of garlic, crushed
2 tbsp breadcrumbs, fresh
1 organic egg
1/2 cup (100g) fresh ricotta
1/4 cup (20g) parmesan, grated
1/4 cup parsley, finely chopped
1/4 cup basil, finely chopped
salt and pepper to taste
2 tbsp extra virgin olive oil
1 onion, finely chopped
1 bay leaf
1 anchovy fillet
750g bottle of tomato passata
4 tomatoes, chopped
1 tsp sugar

Combine the minced meat, garlic, breadcrumbs, beaten egg, ricotta, parmesan and herbs in a large bowl and season well with salt and pepper. Using clean hands, mix until well combined then shape into 20 meatballs. Place the meatballs on a plate, cover with plastic film and refrigerate for 10 minutes.

Meanwhile heat the oil in a large heavy-based saucepan over medium heat. Add the onion, bay leaf and anchovy and cook for 5 minutes or until the onion has softened.

Stir in the passata, chopped tomatoes and sugar, reduce the heat to low and simmer for 20 minutes. Season to taste.

Add the meatballs to the hot sauce and simmer over very low heat for 10-15 minutes until the meatballs are just cooked, but still very soft and moist.

Serve with a dollop of fresh pesto and a grating of parmesan cheese on top.

Recipe courtesy of author of ‘The Edible Balcony’, Indira Naidoo

View Detail
Seared tuna and dragon fruit with green vegetable garnish

During the summer months, you might have noticed a pink, spiky, exotic-looking fruit lurking on your supermarket shelf. It’s a dragon fruit — also known as pitaya in its native Mexico, Central and South America — and if current demand is any indication, they’re here to stay.

read more

Seared tuna and dragon fruit with green vegetable garnish

Ingredients

knob of butter
2 tbsp olive oil
3 spring onions
50 grams snow peas
150 grams French beans
1 tbsp balsamic vinegar
4 tuna steaks
1 dragon fruit (quartered top to bottom)
1 lemon, cut into wedges

Heat the butter and half the oil in a large heavy-based frying pan. Cook the onions for 2–3 minutes then add the snow peas and beans. Cook for a further 2–3 minutes, then add the balsamic vinegar and set aside.

Wipe the frying pan clean and heat the remainder of the oil. Season the tuna and cook until slightly pink. Add the dragon fruit and cook for 1 minute.

Serve the tuna and dragon fruit on a bed of the bean mix and garnish with fresh lemon wedges.

Recipes courtesy of Jenni Karlsson

View Detail
Truffle linguine

There are so many ways to incorporate truffles into your cooking. Try this wonderful linguine recipe with its earthy flavour and intoxicating aroma of black truffle.

read more

Truffle linguine

Ingredients

Serves 4

400 grams pasta flour
4 free-range eggs
1 teaspoon extra virgin olive oil
20 grams fresh black truffle, sliced very finely
100 g parmesan cheese
sea salt and freshly ground black pepper
chives

Place flour in a mound on a clean work surface. Make a well in the centre of the flour. Crack 4 eggs and oil into the centre of the well. Use a fork to whisk the eggs, gradually drawing in the flour as you go until the dough becomes thick. Use your hands to bring the dough together. Knead for 5 minutes or until smooth and elastic. Shape the dough into a disc and coat lightly with flour. Wrap in plastic wrap and set aside for 30 minutes to rest.

Divide the dough into 4 equal portions. Use the palm of your hand to flatten the dough. Set the pasta machine on the widest setting and coat the pasta rollers lightly in flour. Feed one portion of dough through the machine. Repeat six more times, folding the pasta into thirds and then turning it 90 degrees to the pasta machine before you feed the pasta dough through each time. Continue to feed the dough through the machine, gradually narrowing the pasta machine settings, one notch at a time. When you reach notch five, lay the pasta on the bench and on one half of the sheet place an eighth of the thinly sliced truffle. Fold the pasta over to sandwich the truffle inside the pasta then feed the dough through the machine again, gradually narrowing the pasta machine settings until you reach notch four, then repeat with the remaining three dough portions. Set the pasta machine to the linguine setting and feed the pasta sheet through. Lightly coat the linguine with flour to stop it sticking together. Repeat with the remaining pasta sheets.

Cook the linguine in rapidly boiling salted water. Once it has risen to the surface of the water, cook it for 1 minute and it will be done.

Toss cooked linguine with olive oil, three quarters of the parmesan, sea salt, pepper and chives.

To serve, place linguine in individual pasta bowls. Drizzle with olive oil and sprinkle with the remaining parmesan. Garnish with the rest of the shaved black truffles.

Recipe courtesy of Iain Menzies

View Detail
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