Season 1 | The Cook's Pantry

Fish Tacos

by Michael Hatcher | Nov 3, 2017 | Matt Sinclair Recipes, Recipes, Savoury, Seafood, Season 1

Fish Tacos Watch the full recipe video below RECIPE BY: Matt Sinclair SERVING SIZE: 2 – 4 people INGREDIENTS: 2 tbsp Cobram Estate Classic Extra Virgin Olive Oil Salt 2 fillets skinless snapper 2 tbsp gochujang red pepper paste 3 Tbsp ZoOSh Free Range Egg...

Spiced Lamb Cutlets

by Michael Hatcher | Nov 2, 2017 | Lamb, Matt Sinclair Recipes, Recipes, Savoury, Season 1

RECIPE BY: Matt Sinclair SERVING SIZE: 2 people INGREDIENTS: 8 Coles Lamb Cutlets ¼ cup Cobram Estate Classic Extra Virgin Olive Oil 1 tsp. KEEN’s Curry Powder ½ KEEN’s Chilli Powder 2 cloves garlic, peeled ½ tsp. ground cumin ½ tsp. ground coriander ½ tsp. ground...

Twice Cooked Beef Short Ribs

by Michael Hatcher | Nov 2, 2017 | Beef, Michael Weldon Recipes, Recipes, Savoury, Season 1

RECIPE BY: Michael Weldon TIME: Prep Time 10mins Cook Time 2-2.5hrs SERVING SIZE: 2 – 4 people INGREDIENTS: 1 x Coles Beef Short Ribs 200mls Apple Juice 2tbs Apple Cider Vinegar 1tbs Mustard Powder 1tbs Smoked Paprika 1tbs Sea Salt 1tbs Black Pepper 1tbs Brown...

Persian Salad

by Michael Hatcher | Nov 2, 2017 | Matt Sinclair Recipes, Recipes, Savoury, Season 1, Vegetarian

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS: ½ white cabbage, finely shredded 1 fennel bulb, fronds reserved, finely sliced 2 Granny Smith apples, cored, finely sliced 100gm raisins 1/3 cup picked dill fronds, roughly chopped ¼ cup picked parsley...

Spring Vegetable Quiche

by Michael Hatcher | Nov 1, 2017 | Matt Sinclair Recipes, Recipes, Savoury, Season 1, Vegetarian

RECIPE BY: Matt Sinclair SERVING SIZE: 4 – 6 people INGREDIENTS: 60ml Cobram Estate Classic Extra Virgin Olive Oil 250gm plain flour 1 tsp sea salt 2 sprigs thyme, leaves picked 1 tsp fresh rosemary, finely chopped 120ml cold water SPRING VEGETABLE FILLING 1...

Chargrilled Vegetables and Couscous Salad

by Michael Hatcher | Nov 1, 2017 | Michael Weldon Recipes, Recipes, Savoury, Season 1, Vegetarian

RECIPE BY: Michael Weldon TIME: Prep time: 5 mins Cooking: 10 mins INGREDIENTS: 1 x Ainsley Harriott’s Roast Vegetable Couscous 1 eggplant, cut into 1cm slices 1 red onion, cut into 8 wedges 1 Zucchini, cut into ½ cm slices 1 red capsicum, cut into 4 even pieces/sides...