Savoury

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.

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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

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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.

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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

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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.

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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

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Chestnut polenta and granola

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

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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

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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.

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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

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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.

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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

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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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