The Cook's Pantry - Savoury Recipes

Prawn and Chorizo Pasta

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS : 300gm raw banana prawns, cleaned, chopped into 2cm pieces 130gm raw chorizo, peeled 200gm fettuccine 1 Tbsp. Cobram Extra Virgin Olive Oil 3 cloves garlic, finely sliced ¼ cup toasted pine nuts 1/3 cup...

Poached Chicken Salad with Green Goddess Dressing

RECIPE BY: Courtney Roulston SERVING SIZE: 4 - 6 people INGREDIENTS : 1 cup cooked red quinoa seeds 1 medium bulb fennel, finely sliced-fronds reserved for garnish 1 can brown lentils, drained and rinsed 2 cups baby rocket leaves 2Tb lemon juice 2Tb Cobram Estate...

Spiced Lentil Soup

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS : ¼ cup Cobram Extra Virgin Olive Oil 1 tin Coles brown lentils, drained and rinsed 1 Litre Massel liquid Vegetable Stock 4 cloves garlic, grated 1 tsp. KEEN’s Curry Powder ½ KEEN’s Chilli Powder 1 Tsp....

Curried Sausages

RECIPE BY: Michael Weldon SERVING SIZE: 4 people INGREDIENTS : 1 x packet of Coles Finest Lamb Sausages 1 large Brown onion, chopped 2 garlic cloves, diced 2tbs KEEN’s Curry Powder 1tbs Cumin powder 2 sprigs of Curry leaf 1 tin of Ardmona Chopped Tomatoes 1 fresh...

Spiced Stuffed Roast Pumpkin with Lemon Tahini Dressing

RECIPE BY: Courtney Roulston SERVING SIZE: 6 - 8 people INGREDIENTS : 1 whole kent pumpkin, around 2/ 2.5kg 1/3 cup (80ml) cobram olive oil 1 brown onion, diced 2 teaspoon ground cumin 1 teaspoon ground cinnamon 2 cups curly kale, stems removed, finely chopped 2/3 cup...

Prawn Toasts with Sriracha Mayo

RECIPE BY: Matt Sinclair SERVING SIZE: 6 people INGREDIENTS: 500gm King prawns, peeled and cleaned 2 cloves garlic, finely chopped 1-inch piece ginger, peeled, finely chopped 1 egg white 1 tsp. white sugar 1 tsp. Lee Kum Kee Pure Sesame Oil 1 tsp. Lee Kum Kee Premium...

Spiced Falafel With Pickled Slaw

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people 20 Falafel *Start this recipe the night before   FALAFEL: 250g dried chickpeas ½ tsp KEEN’s Chilli Powder 2tbsp cumin seeds 2tbsp coriander seeds 2tsp ground allspice 1tsp baking powder 1 onion, finely chopped 3...

Sticky Chicken Wings

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people TIME: 50 minutes INGREDIENTS: 2 Kg Coles Chicken Wings, tips off ½ cup sweet chilli sauce 2 Tbsp. Lee Kum Kee Premium Soy Sauce 2 tsp. Lee Kum Kee Pure Sesame Oil 3 cloves garlic, grated 1 inch piece ginger, grated 2...

Beef Tacos

TIME: Prep Time 10-15 mins Cook Time 15 mins RECIPE BY: Michael Weldon INGREDIENTS : 500g Coles Graze Beef Lean Mince 1 pack of Graze Mince 1 brown Onion, diced 1 clove of Garlic 2tbs Cumin powder 2tbs Coriander powder 2tbs smoked Paprika 1tsp Cayenne Pepper 1 cup...

Fish Cakes with Cucumber Relish

RECIPE BY: Matt Sinclair INGREDIENTS : 1 kg firm white fish, skin off 1 tin red curry paste 1 egg 1 tsp sugar 3 Tbsp. fish sauce 4 kaffir lime leaves, finely sliced (chiffonade) 1 bunch broccolini, finely sliced RELISH: 1/3 cup water 1/3 cup vinegar 1/3 cup caster...

BBQ Chicken Banh Mi

RECIPE BY: Michael Weldon TIME: Prep time 20mins Assembly time 5mins INGREDIENTS : 1 Coles BBQ Roast Chicken, stuffing removed and reserved 6 x Coles Vietnamese rolls 20g Ballantyne Spreadable Butter 1 large Carrot, cut into match sticks 50mls Vinegar 25g Sugar 25mls...

Steak and Red Wine Stew

RECIPE BY: Michael Weldon TIME: Prep time 15mins Cook time 2hrs INGREDIENTS : 1 Pack of Coles Diced Graze Grass Fed Beef 2 tbsp Cobram Estate Classic Extra Virgin Olive Oil 2 small Brown Onions, quartered 5 Garlic Cloves, halved 3 Thyme Sprigs 2 Bay Leaves 200g Small...

Spicy Beans with Fried Egg

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people INGREDIENTS : 1 packet of 4 Simson’s Pantry Regular Gluten Free Black Rice Wraps Cobram Estate Light Extra Virgin Olive Oil (enough for shallow frying in a pan) 1 brown onion, sliced 2 cloves of garlic ½ tsp KEEN’s...

Confit Salmon

RECIPE BY: Matt Sinclair INGREDIENTS : Cobram Estate Extra Virgin Olive Oil Light Flavour (enough to cover salmon in pot) 2 x 200g Coles salmon fillets 1 x bulb fennel 2 bunches of asparagus, with based removed ¼ cup caster sugar 1 cup White wine vinegar DRESSING: 1...

Yoghurt Curry Lamb with Herb Salad

RECIPE BY: Michael Weldon FEED: 6-8 TIME: Prep Time 10-15 mins Marinate time 6-24hrs Cook 1.5 hrs INGREDIENTS : 1 x 2-2.5kg Coles Lamb Shoulde 1ltr Greek Yoghurt 3tbs KEEN’s Curry Powder 5tbsp Cumin Powder 1 Lemon, zest and juice ¼ cup Cobram Estate Extra Virgin Olive...

Chicken Meatballs with Zoodles

RECIPE BY: Michael Weldon SERVING SIZE: Prep Time 15-20 Cook Time 15-20 INGREDIENTS : MEATBALLS: 500g Coles Chicken mince ½ Onion, diced 1tbs sesame seeds 50g Ricotta cheese ¼ Parmesan cheese, grated 4 sprigs of Parsley stems, chopped finely ¼ tsp Chilli flakes pinch...

Mussels

RECIPE BY: Matt Sinclair SERVING SIZE: 2 people INGREDIENTS : 60ml Cobram Estate Classic Extra Virgin Olive Oil 4 tbs sobrassada 1 red capsicum, seeded and coarsely dice 2 golden shallots, peeled and thinly sliced ½ bulb fennel, thinly sliced 3 Roma tomatoes, peeled...

Prawn Tostadas

RECIPE BY: Courtney Roulston MAKES: 8 INGREDIENTS : 250ml oil for frying 2 x Simson’s Pantry Gluten Free Black Rice Wraps, sliced into quarters 16 green/raw king prawns, peeled, cleaned 1 long red chilli, seeded, finely sliced ½ cup mint, leaves finely sliced 1 kaffir...

Sweet & Sour Chicken

RECIPE BY: Michael Weldon INGREDIENTS : 1 sachet Lee Kum Kee Sweet and Sour Ready Sauce 3tbsp Cobram Estate Light Extra Virgin Olive Oil 300g Coles Chicken breast, thinly sliced 1 Garlic Cloves, sliced 1 Thumb Sized piece of ginger, sliced 1 birdseye chilli, chopped 1...

Honey and Soy Stir-Fry Chicken

RECIPE BY: Michael Weldon   INGREDIENTS : 1 sachet Lee Kum Kee Honey Soy Ready Sauce 300g Coles Chicken Breast, thinly diced 2 tbsp Cobram Estate Light Extra Virgin Olive Oil 2 Garlic Cloves, diced 1 Thumb Sized Piece of Ginger, diced 1 Red onion, sliced 2 Celery...

Pollo Impanato

RECIPE BY: Matt Sinclair   INGREDIENTS : 1 small Coles chicken 4 eggs 1 tablespoon fresh rosemary, finely chopped 2 tablespoons fresh sage, finely chopped 1 teaspoon dried tarragon ½ teaspoon 5 spice powder 2 teaspoons flakey salt 1 cup plain flour (can use gf flour)...

Green Couscous salad

RECIPE BY: Michael Weldon   INGREDIENTS : 1 packet Ainsley Harriott’s Spice Sensation Couscous 1 handful of basil leaves 1 handful of parsley leaves 50g almonds 2 anchovy fillets 2 garlic cloves, roughly chopped ½ juice of a lemon 1 bag of French baby kale leaves 1...

Potato Skordalia

RECIPE BY: Michael Wheldon   INGREDIENTS : 1 x 4 pack of Simson’s Pantry Gluten Free Black Rice Wraps 1 x 4 pack of Simson’s Pantry Premium White Wraps 500g Washed White Potatoes, peeled 2 cloves of garlic 1 lemon, zest and juice of 20ml white wine vinegar 2 tbsp...

Bircher Muesli

RECIPE BY: Matt Sinclair   INGREDIENTS : 2 cups rolled oats 350ml cloudy apple juice 2 tsp ground cinnamon 2 Tbsp honey Pinch of salt ⅓ cup almonds , roughly chopped ⅓ cup pepitas 1 granny smith apple, grated METHOD : Into a bowl place rolled oats, apple juice,...

Charred Vegetable Salad

RECIPE BY: Michael Weldon   INGREDIENTS : 2 bunches Asparagus, bottom section removed 1 bunch baby broccoli 1 bunch spring onions, stems and any tops that look a bit old removed 300mls sour cream 120g goats cheese 1 lemon, zest and juice of 1 bunch of Dill, finely...

Jerk Chicken

RECIPE BY: Michael Weldon INGREDIENTS : 9x Coles Chicken Thigh fillets 1 packet Little Lucifer Ready-To-Use Smoking Wood Chips Savoury Herb Flavour MARINADE: 1 Habanero chilli 2 tbsp Honey 6 sprigs of thyme, finely diced 2 tsp allspice 4 cloves of garlic, diced 4...

Pea Guacamole & Black Rice Chips

RECIPE BY: Courtney Roulston SERVING SIZE: 4 as a Snack INGREDIENTS : 4 pack Simson’s Pantry Regular Gluten Free Black Rice Wraps, cut into triangles 2 tablespoons Cobram Estate Classic Extra Virgin Olive Oil 1 teaspoon ground cumin ½ teaspoon sea salt flakes Raw...

Lamb Kofta with Muhammara

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS : 500gm Coles Australian Lamb Mince 1/3 cup Cobram Estate Light Extra Virgin Olive Oil ⅓ cup panko crumbs 1 small brown onion, grated 3 cloves garlic, finely grated ½ cup fresh parsley, finely chopped 1 tsp...

Prawn Rice Paper Rolls with Hoisin Sauce

RECIPE BY: Michael Weldon INGREDIENTS : 4 tbsp Lee Kum Kee Hoisin Sauce ½ tsp Lee Kum Kee Pure Sesame Oil ½ tsp Fish Sauce Juice of 1 lime 20 cooked prawn tails 1 cucumber, deseeded and sliced into small matchsticks 150g snow peas, thinly sliced 1 red onion, thinly...

Vegetable Curry

RECIPE BY: Michael Weldon TIME: Prep Time 10 mins Cook time 20-25 mins INGREDIENTS : 2 tbsp Cobram Estate Robust Extra Virgin Olive Oil 1 Onion, chopped 3 garlic cloves, roughly chopped 1 thumb size piece of Ginger, grated 2 tbs KEEN’s Curry powder 1tbs Garam Masala...

Steamed Fish with Soy Bean Sauce

RECIPE BY: Matt Sinclair SERVING SIZE: 2 people INGREDIENTS : 1 whole pomfret (sold at most Asian fish mongers) Salt to season 2 tbsp Lee Kum Kee Fermented Soybean Paste 1⁄2 tsp Sugar Ginger, julienned 1 tbsp Lee Kum Kee Salt Reduced Soy Sauce 1 tbsp hot shallot oil...

Hainanese Chicken & Rice

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS : 1 whole free range chicken (the quality shows in a dish like this) 1 bunch shallots (scallions) 1/2 bunch coriander, thoroughly washed A couple of knobs of ginger (it will be used in 3 parts of this recipe,...

Bombay Potatoes and Pumpkin

RECIPE BY: Michael Weldon INGREDIENTS : 500g Potato, peeled and cut into bite sized pieces 500g Pumpkin, cut into bite sized pieces 2 tbsp Cobram Estate Light Extra Virgin Olive Oil 1 Brown Onion, rough dice 1 Garlic Clove, diced 1 thumb sized piece of ginger, diced 1...

Chargrilled leg of lamb

RECIPE BY: Michael Weldon INGREDIENTS : 1 packet of Littler Lucifer Ready-To-Use Smoking Wood Chips Hickory & Mesquite 1 boneless leg of lamb, scored on the non-skin side 3 tomatoes 2 red onions 1 lemon, to garnish MARINADE: 4 cloves of garlic, sliced 10 sprigs thyme,...

Miso Mushroom Soup

RECIPE BY: Matt Sinclair INGREDIENTS : 10g Dried Shiitake Mushrooms 1 thumb sized piece of ginger, chopped into chunks 1 tbsp Miso paste 2 cups of Oyster Mushrooms, seperated and peeled into chunks 2 tsp Lee Kum Kee Premium Soy Sauce 1 tsp Lee Kum Kee Sesame Oil 1 tsp...

Chicken Parmi Nuggets

RECIPE BY: Matt Sinclair INGREDIENTS : SAUCE: 1 tin of Ardmona Diced Tomatoes 1 brown onion, diced 2 garlic cloves, finely sliced ½ tsp Chilli Flakes 1 tsp dried Oregano ½ bunch of parsley, finely chopped NUGGET: 2 Coles Chicken Breasts, sliced into small and even...

Black Pepper Crab

RECIPE BY: Courtney Roulston INGREDIENTS : 2 large fresh whole blue swimmer crabs ½ cup Cobram Estate Light Extra Virgin Olive Oil for frying 1 tablespoon whole black peppercorns, crushed 3 cloves garlic, finely sliced 1 long red chilli, sliced 2 tablespoons Lee Kum...

Asian Greens

RECIPE BY: Michael Weldon INGREDIENTS : 100mls Lee Kum Kee Oyster Sauce 2 tbsp Lee Kum Kee Sesame Oil 1 bunch Bok Choy, cut into large chunks 1 bunch Chinese Broccoli, cut into large blocks 1 bunch Baby Broccoli, cut in half 250g Snow Peas 2 Chinese Sausages 2 Garlic...

Egg and Bacon Roll

RECIPE BY: Matt Sinclair   INGREDIENTS : 1 tbsp Cobram Estate Classic Extra Virgin Olive Oil 1 Ciabatta Roll 3 rashers of bacon Eggs 180g Halloumi Tomato relish Buffalo Haloumi 1 tomato, sliced METHOD : In a pan heat oil and fry off bacon until nice and crispy. Slice...

BBQ Chicken Fried Rice

RECIPE BY: Michael Weldon TIME: Prep time 10-15mins Cook time 10mins INGREDIENTS : 1 Brown onion, sliced 2 Garlic cloves 1 thumb sized piece of Ginger, grated 1 Carrot, diced 1 Celery stick, diced 200g Coles BBQ chicken meat, picked 100g Bacon, sliced into strips 500g...

Pickled Cauliflower

RECIPE BY: Courtney Roulston INGREDIENTS : 1 cup (250ml) white vinegar 2/3 cup caster sugar 1tsp sea salt flakes 1 Tb KEEN’s curry powder 1tsp whole cumin seeds 1 clove garlic, sliced 2 bay leaf, dried 500g cauliflower, cut into small florets METHOD : Place the...

Mussels with Chorizo & Wine

RECIPE BY: Michael Weldon   INGREDIENTS : 2kg Australian Blue Mussels, debearded 50g Ballantyne Rolled Cultured Style Unsalted Butter 1 Chorizo, diced small 1 Brown Onion diced 1 head of fennel, diced 3 garlic cloves, sliced 1 large tomato, diced 1 red chilli, diced...

Steamed Barramundi with Red Curry

RECIPE BY: Matt Sinclair INGREDIENTS : 90 ml Cobram Estate Light Extra Virgin Olive Oil 1 tin red curry paste 100 gm palm sugar 100 ml fish sauce 400 ml coconut milk 500 ml Massel Salt-Reduced Liquid Chicken Stock 4 kaffir lime leaves 2 limes 6 100gm portions...

Grilled Caesar Salad

RECIPE BY: Michael Weldon TIME: Prep Time: 15min Cook TIme: 15min INGREDIENTS : ½ cup of ZoOSh Caesar Dressing 3 strips of Bacon 2 baby Cos Lettuce cut into ⅛’s 1 Red Onion, sliced into discs 1 Zucchini, cut into long strips 2 tbsp Cobram Estate Extra Virgin Olive Oil...

Strawberry, Butter Lettuce and Tarragon Salad

RECIPE BY: Michael Weldon TIME: Prep time 10mins Cook time 5 mins INGREDIENTS : 1 Punnet of Strawberries, sliced thinly 75g of pancetta, cut into strips 1 small Red Onion, sliced thinly 100g Ricotta, crumbled 1 head of butter lettuce, washed and broken into bite sized...

Grilled Squid with Romesco Sauce

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people INGREDIENTS : 3 x medium fresh whole Squid (300g) cleaned and sliced 2 Tb Cobram Estate Extra Virgin Olive Oil 2 tsp lemon zest Sea salt and pepper to season ¼ bunch flat leaf parsley to serve SPICY ROMESCO SAUCE:...

Rosemary and Parmesan Polenta Biscuits

RECIPE BY: Matt Sinclair MAKES: 18 INGREDIENTS : 150ml Cobram Estate Classic Extra Virgin Olive Oil 1 ½ cups plain flour, sifted ½ cup instant fine polenta 60gm parmesan cheese, finely grated 2 Tbsp. fresh rosemary, picked, finely chopped 1 Tbsp. fresh thyme, picked 1...

Grilled Flounder with Butter Sauce

RECIPE BY: Courtney Roulston SERVING SIZE: 2 people INGREDIENTS : 1 whole Flounder or lemon Sole fish (around 550g on the bone), gutted and scaled 2 tablespoons plain flour 60g Ballantyne Wrapped Traditional Salted Butter 2 cloves garlic, whole, skin on 6 green pitted...

BBQ Chicken Bacon Club Sandwich

RECIPE BY: Michael Weldon TIME: Prep Time – 10 mins Cook time – 5 – 10 mins INGREDIENTS : 12 Slices of White or Whole Grain Bread, toasted 8 Rashers of bacon 2 tomatoes, thinly sliced 1 Oak Leaf Lettuce, washed and separated into leaves Dijon Mustard Soft Butter...

Cauliflower and Couscous Salad

RECIPE BY: Michael Weldon   INGREDIENTS : ½ a Cauliflower, stem removed and grated 1 Packet of Ainsley Harriott’s Moroccan Medley Couscous 100g roasted Almonds 100g Sunflower seeds 100g Pumpkin Seeds 50g Sesame seeds 100g dried apricots, roughly chopped 1 bunch of...

Pork Mince with Spicy Beans

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people INGREDIENTS : 1 tablespoon Cobram Estate Light Extra Vigirn Olive Oil 200g green beans, trimmed ½ brown onion, diced 1 tablespoon ginger, julienne 1 long red chilli, sliced 2 teaspoons Lee Kum Kee Pure Sesame Oil...

Deep Fried Pickles

RECIPE BY: Michael Weldon   INGREDIENTS : 2 tbsp ZoOSh Ranch dressing ½ cup plain flour 400g plain flour 360ml beer Sea salt 1 tbsp smoked paprika 1 tbsp cumin powder 300ml Soda water 1 tsp White vinegar 500g Dill Pickles, sliced longways into thirds ½ cup Sliced...

Fillet Steak with Pepper Sauce

RECIPE BY: Michael Weldon SERVING SIZE: 2 people TIME: Prep time 10 mins Cook time 10-15 mins INGREDIENTS : 2 Coles Graze Scotch Fillets Cobram Estate Classic Extra Virgin Olive Oil Sea Salt 1 bunch of Spring Onions, to garnish PEPPER SAUCE: 1tbsp Cobram Estate...

Spanner Crab and Asparagus Salad

RECIPE BY: Matt Sinclair   INGREDIENTS : 3 bunches asparagus, trimmed 3 tbsp Cobram Estate Classic Extra Virgin Olive Oil Sea salt and freshly milled pepper 1 long red chilli, finely sliced 1 garlic clove, finely sliced 2 tbs macadamias, coarsely chopped 1 tbs nigella...

Smoked Salt and Pepper Squid

RECIPE BY: Michael Weldon   INGREDIENTS : 500g Coles Squid Tubes ½ cup ZoOsh Free Range Egg Mayonnaise 2 tbsp Pyramid Smoked Sea Salt ½ cup plain flour ½ cup rice flour 2 tbsp black peppercorns 1 tbsp black pepper ¼ tsp cayenne pepper ½ tsp smoked paprika ½ tsp garlic...

Meatballs with Tomato Sugo

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people MAKE: 20 meatballs INGREDIENTS : MEATBALLS: 500g Coles `finest` angus beef mince 500gm Coles pork mince 1 x free-range egg, lightly beaten 3 slices Gluten Free White Bread 1 cup milk 60gm Parmesan cheese, finely...

Miso Eggplant

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people INGREDIENTS : 3 purple eggplant ¼ cup Cobram Estate Light Extra Virgin Olive Oil ¼ cup white shiro miso paste 2 tablespoons mirin 1 tablespoon white sugar 1 tablespoon sake 2 teaspoons Lee Kum Kee Pure sesame oil 2...

Steak Sandwich

RECIPE BY: Michael Weldon   INGREDIENTS : 1 ZoOsh French Onion Dip 1 rustic baguette 2 scotch fillet steaks 150g sauerkraut ¼ cup Dijon mustard ½ iceberg lettuce, shredded Sea salt Cobram Estate Light Extra Virgin Olive Oil METHOD : Season steaks with salt and olive...

Homemade baked beans

RECIPE BY: Michael Weldon   INGREDIENTS : 1 Onion, finely diced 3 tbsp Cobram Estate Classic Extra Virgin Olive Oil 1 Garlic Clove, finely diced 2tbs Smoked Paprika 1tbs Cumin Powder 1tbs Coriander Powder ¼ cup brown sugar 2 star anise 2 cinnamon quills 2 bay leaves...

Lemon and Tarragon Chicken

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS : 4 chicken marylands 1 cup Cobram Estate Robust Extra Virgin Olive Oil 1/3 cup fresh tarragon leaves, finely chopped, plus extra for garnish ¼ lemon juice 2 cloves garlic, finely grated Zest of 1 lemon Salt...

Nasi Ulam (Malaysian Herb Rice)

RECIPE BY: Matt Sinclair   INGREDIENTS : 2 cups of cooked jasmine rice a small handful of mint, betel, coriander, kaffir lime, Vietnamese mint leaves (all finely chopped) 2 red shallots( thinly sliced) 1/2 inch each of turmeric, lemongrass (white part only) and young...

Spicy Sausage Penne

RECIPE BY: Michael Weldon   INGREDIENTS : 1 500g Packet Coles Pork Spicy Calabrese Sausages.(6 sausages) 500g Coles Penne Pasta 1 tbsp Cobram Estate Light Extra Virgin Olive Oil 1 onion, finely diced ½ bulb fennel, finely diced 2 cloves of garlic finely diced ½ tsp...

BBQ Beef & Asparagus

RECIPE BY: Matt Sinclair   INGREDIENTS : 1x Packet Little Lucifer's Smoking Hickory & Mesquite Wood Chips 2 x Coles Beef Eye Fillet Steaks Oil (enough to cover the filets evenly) Salt (enough to cover the filets evenly) 2 x bunches of asparagus 1 tbsp Freshly shaved...

Beef and Broccoli Oyster Sauce

RECIPE BY: Michael Weldon INGREDIENTS : 1 tbsp Lee Kum Kee Chilli and Garlic paste ½ cup Lee Kum Kee Oyster sauce 500g Coles Beef mince 1 brown onion, finely sliced 1 bunch of baby broccoli, sliced into bite sized pieces 1 garlic clove, finely sliced 1 thumb sized...

Coconut Curry Pork Noodles

RECIPE BY: Courtney Roulston SERVING SIZE: 4 - 6 people INGREDIENTS : 500gm Coles Free range pork mince 1Tb Cobram Estate Classic Extra Virgin Olive Oil 1 Tb KEEN’s curry powder 1Tb fresh ginger, julienne 1 long red chilli, sliced, plus extra to serve 1 bunches gai...

Smoked Salmon Dip

RECIPE BY: Michael Weldon INGREDIENTS : 1 packet of Coles Peppered Hot Smoked Salmon, skin removed and flaked 50g Crème Friache 2tbs baby Capers, roughly chopped 2tbs Shallots, finely diced 1 bunch of Chives sliced 1 Lemon, zest and juice SERVE WITH: 1 bunch of Baby...

Duck Breast with Green Mango Slaw

RECIPE BY: Matt Sinclair INGREDIENTS : 2 duck breasts Sea salt 1 green mango, shredded 1 carrot, shredded 1 golden shallot, finely sliced 50 gm bean sprouts ½ cup picked coriander leaves ½ cup picked mint leaves 1/3 cup peanuts, roasted and blitzed ¼ cup sesame seeds,...

Grilled Feta

RECIPE BY: Michael Weldon INGREDIENTS : 1 can of Ardmona Tomato Puree 1 small brown onion, diced 1 block of Coles danish feta 1 garlic clove, diced 1 tsp chilli flakes 2 tsp dried oregano 4 sprigs fresh parsley 2 pinches of sea salt Cobram Estate Extra Virgin Olive...

BLT Wrap

RECIPE BY: Michael Weldon INGREDIENTS : 4x Simson’s Pantry Four Seeds Wraps 8 x rashes bacon 2 x tomatoes, finely sliced 1 x iceberg lettuce, finely sliced 2tbs ZoOSh Free Range Egg Mayonnaise 1 Avocado, thinly sliced METHOD : In a pan fry up the bacon until crispy...

Superfood Schnitzel and Kale Slaw

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people INGREDIENTS : 4 x Coles boneless chicken thighs, trimmed 5 cup almond meal 1 cup desiccated coconut ½ cup Coles chia seeds 3 eggs, lightly beaten 1 teaspoon ground turmeric Sea salt to season ½ cup Cobram Estate...

Quesadilla Señorita

RECIPE BY: Michael Weldon INGREDIENTS : 4 x Simson’s White Wraps 2 x chorizo sausages, sliced 4 x eggs 1 x red onion, thinly sliced 1 x jalapeno chili, thinly sliced 4 tbsp Sour cream 100g grated cheddar 100g mozzarella 1 bunch coriander METHOD : In a hot pan fry the...

Couscous Thai Bouli

RECIPE BY: Michael Weldon Time: Prep time 5 mins Cook time 10 mins INGREDIENTS : 1 packet of Ainsley Harriott Spice Sensation Couscous 1 bunch of Coriander, torn 1 Bunch of Thai Basil, torn 1 bunch of Mint, torn 1 Red Onion, diced 1 Birdseye Chilli, diced 1 punnet of...

Champagne Mussels

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS : 2 kg Black lip mussels, de-bearded 1 large brown onion, finely sliced 5 cloves garlic, sliced 2 long red chillies, sliced ¼ Cobram Estate Robust Extra Virgin Olive Oil 375 ml Pizzini Prosecco 100 gm...

Ham, Cheese and Onion Roll-Up

RECIPE BY: Michael Weldon INGREDIENTS : 1x 4 packet Simson’s Pantry 4 seed wrap 100g Swiss cheese 100g mozzarella cheese 100g parmesan cheese 200g Champagne Ham 1 red onion, finely diced ½ cup red wine vinegar ¼ cup caster sugar ¼ water 1tbps mustard METHOD : Heat...

Lamb Stew

RECIPE BY: Michael Weldon SERVING SIZE: 4 people INGREDIENTS : 1 kg Coles Lamb Loin Chops 1 brown onion, chopped 3 garlic cloves, sliced 2 bay leaves 2 tbs cumin seeds 1tbs smoked paprika 1 green pepper, diced 2 cans Ardmona crushed tomatoes 250mls Massel Salt Reduced...

Thai San Choy Bow

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people INGREDIENTS : 300g Coles BBQ Chicken meat, finely diced 1 lebanese cucumber, seeded, sliced 1 cup purple cabbage, finely sliced 1 cup savvoy cabbage, finely sliced 1 carrot, finely chopped or grated 3 spring onions,...

Rojak

RECIPE BY: Matt Sinclair INGREDIENTS : ½ pineapple (peeled and cut into chunks) 1 green mango (peeled and cubed) 1 small jicama (peeled and cubed) 1 small cucumber (cut into bite size pieces) ¼ cup peanuts (toasted and chopped) 1 tbsp sesame seeds (toasted) Rojak...

Buttered Prawns

RECIPE BY: Courtney Roulston   INGREDIENTS : 60g Ballantyne Unsalted butter, room temperature 20 X-large raw green king prawns 1 teaspoon sea salt 2 cloves garlic, peeled 1 long red chili, seeds removed, finely chopped 1/3 cup flat leaf parsley, plus extra to serve ½...

Trio of Dips

RECIPE BY: Michael Weldon INGREDIENTS : 1 ZoOsh Smokey Bacon Dip 1 ZoOsh Gherkin Dip 1 ZoOsh Smoked Salmon & Dill Dip 1 loaf turkish bread. 1 chorizo, diced and fried until crispy ½ cup pickled jalapenos, sliced ¼ cup fried shallots METHOD : Slice bread in half and...

Seared Salmon with Sesame Dressing

RECIPE BY: Matt Sinclair INGREDIENTS : 2 Salmon fillets, skin on 2 baby cos lettuces’, halved Cobram Estate Classic Extra Virgin Olive Oil Pinch of salt SALAD: 1 cucumber, sliced into ribbons 2 small bell peppers, sliced into strips 3 spring onions, sliced SESAME...

Fried rice

RECIPE BY: Matt Sinclair INGREDIENTS : 2 rashers middle bacon, rind removed, coarsely chopped 1 thumb sized piece ginger, finely chopped 2 cloves garlic, finely chopped 2 stalks shallot (scallion), trimmed and finely chopped 2-3 cups day old boiled/rice cooker rice 1...

Chargrilled Prawns

RECIPE BY: Michael Weldon INGREDIENTS : 20 Coles Tiger Prawns (approx 1 kilo), peeled 1 tsp KEEN’s Chili Powder 2 tbsp Cobram Estate Light Extra Virgin Olive Oil Sea Salt HERB BUTTER: ½ bunch of tarragon, stems removed & finely sliced ½ bunch of Chives, finely sliced...

Lamb with Pomegranate Salad

RECIPE BY: Courtney Roulston SERVING SIZE: 4 - 6 people INGREDIENTS : 2 x 200g Coles Lamb Backstrap, trimmed 2 teaspoons ground cumin 1 teaspoon ground cinnamon 100ml Cobram Estate Classic Extra Virgin Olive Oil POMEGRANATE SALAD: 1 large pomegranate, seeds removed...

Pork Cutlet with Apple Slaw

RECIPE BY: Matt Sinclair INGREDIENTS : 1 Packet of Littler Lucifer Ready-To-Use Savoury Herb Wood Chips 2 Coles pork cutlets Cobram Estate Classic Extra Virgin Olive Oil (enough to cover the pork cutlets evenly) Salt (enough to cover the pork cutlets evenly) 2 Granny...

Rotisserie Chicken

RECIPE BY: Matt Sinclair INGREDIENTS : 1 packet Little Lucifer Ready-To-Use Smoking Wood Chips Savoury Herb 1 Coles Whole Chicken Salt (enough to evenly cover the surface of the chicken) Oil (enough to evenly cover the surface of the chicken) 150g Persian feta 50g...

Spicy Pumpkin Soup

RECIPE BY: Michael Weldon SERVING SIZE: 4 people TIME: Prep Time 10 mins Cook time 20 mins INGREDIENTS : 1 brown Onion, diced 2 garlic cloves, chopped 1kg Pumpkin, cut into 2cm cubes 1tbs Cumin powder 1tbs Coriander powder 1tsp KEEN’s Chilli powder 1 ltr Massel Liquid...

Cauliflower, Silverbeet & Ricotta Fritters

RECIPE BY: Matt Sinclair   INGREDIENTS : ½ head of cauliflower 1 bunch of silverbeet (stems removed) 3 tbsp Cobram Estate Extra Virgin Olive Classic Flavour 3 eggs 300g Ricotta Mint Leaves, finely diced 1 cup of Greek yoghurt ¼ cup Self raising flour 1 tbsp Honey...

Ham and Cheese Croissant wreath

RECIPE BY: Michael Weldon   INGREDIENTS : 8 Croissants, cut in half length way 250g Leg Ham 1 x packet of Swiss cheese 200g x mozzarella cheese 3tbs Dijon mustard 1tbs Marmalade 5 Rosemary Sprigs 1tbs Olive oil Glaze 2tbs Marmalade 1tbs Dijon mustard 5 Rosemary...

Aussie Beef and Bacon Party Pies

RECIPE BY: Matt Sinclair Makes: 18 INGREDIENTS : 250ml Massel Liquid Beef Stock 2 Tbsp. Cobram Estate Light Extra Virgin Olive Oil 500gm Coles Beef mince 1 brown onion, finely chopped 2 middle rashers bacon, finely diced 3 Tbsp. Worcestershire sauce 2 Tbsp. tomato...

Beef Chow Mein

RECIPE BY: Michael Weldon INGREDIENTS : 1 Packet of Ainsley Harriott Rice Singapore Rice 500g Coles beef mince 500mls Salt-Reduced Liquid Chicken Stock 1 tbsp Lee Kum Kee Premium Soy Sauce 3tbsp Cobram Estate Light Extra Virgin Olive Oil 1 onion, sliced 2 garlic...

Curry Chicken Free-form Pie

RECIPE BY: Courtney Roulston SERVING SIZE: 4 - 6 people INGREDIENTS : 500g Coles BBQ chicken meat, roughly shredded ½ cup Massel Salt-Reduced Liquid Chicken Stock 2 teaspoons KEEN’s curry powder 1 tablespoon Cobram Estate Classic Extra Virgin Olive Oil 1 brown onion,...

Panzanella Salad

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS : 4 thick slices day-old Italian bread (Ciabatta or Pane di Casa) 6 Tbsp. Cobram Estate Robust Extra Virgin Olive Oil 4 ripe truss tomatoes 1 Lebanese cucumber ½ small red onion, thinly sliced 1 Tbsp. baby...

Whole Roasted Cauliflower

RECIPE BY: Courtney Roulston   INGREDIENTS: 1.2kg cauliflower, leaves on 2 Tb Cobram Estate Extra Virgin Olive Oil olive oil TOMATO-HARISSA SAUCE: 1 x can Ardmona Diced Tomatoes ½ cup whole roast almonds 2 clove garlic, peeled 2 teaspoons harissa paste 3 Tb Cobram...

Baked Salmon with Fine Herbs

RECIPE BY: Michael Wheldon   INGREDIENTS: 1.25kg Coles fresh skin on salmon side fillet 2 tbsp Cobram Estate Robust Extra Virgin Olive Oil Big pinch of salt DRESSING: Dill, stemmed removed and finely chopped 15g tarragon, stems removed, finely chopped 20g chives,...

Spatchcock with Spiced Honey Glaze

RECIPE BY: Matt Sinclair   INGREDIENTS: 2 x Spatchcocks 200ml Orange juice 4x Star Anise ¼ cup sesame seeds ½ cup castor sugar 2 cups Snow Peas 3 x Carrots, peeled and sliced 1 inch ginger, roughly chopped 3 tbsp of Cobram Estate Olive Oil Light Flavor Pinch of Salt...

Beef Mince on Toast

RECIPE BY: Michael Weldon SERVING SIZE: 4 people TIME: Prep Time 10 mins Cook time 15-20mins INGREDIENTS: 500g Coles Graze mince beef 1 Loaf of Sourdough 1 Brown Onion, diced 2 Garlic Cloves, finely diced 2 Thyme sprigs, de-stemmed 1tbs Red Wine vinegar 1tbs Tomato...

Devilled Eggs

RECIPE BY: Courtney Roulston MAKES: 10 INGREDIENTS: 5 Coles free range eggs, at room temperature 2 Tb ZoOSh Free Range Egg Mayonnaise ½ teaspoon KEEN’s curry powder ½ teaspoon KEEN’s mustard powder ¼ teaspoon KEEN’s chilli powder to garnish 1 Tb chives, finely sliced...

Som Tum

RECIPE BY: Matt Sinclair SERVING SIZE: 2 people INGREDIENTS: 3 cloves garlic, peeled Pinch of sea salt 6 cherry tomatoes, halved 4 snake beans, cut to 2cm lengths and bruised in a mortar and pestle 3 birdseye chillies, finely sliced 2 Tbsp. palm sugar, finely grated 2...

Mushroom Bruschetta

RECIPE BY: Matt Sinclair   INGREDIENTS: 200g Oyster Mushrooms 4 slices of bread, toasted 1 small radish, sliced into matchsticks 4 spring onions, thinly sliced (white part only) 2 tbsp rice wine vinegar 2 tbsp Lee Kum Kee Premium Soy Sauce 1 tsp. Lee Kum Kee Pure...

Chicken Congee

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people INGREDIENTS: 2 teaspoons Lee Kum Kee Pure Sesame Oil, plus extra to serve 5 cups Massel Reduced-Salt Liquid Stock Chicken 1 tablespoon ginger, finely chopped or grated 1 brown onion, diced 2 cloves garlic, crushed ¼...

Tomato Soup with Chickpeas

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS: 2 Tbsp. Cobram Extra Virgin Olive Oil 2 brown onions, finely chopped 4 cloves garlic, peeled, finely chopped 3 Tbsp. tomato paste 2 tins Ardmona Whole tomatoes 1L Massel Vegetable Liquid stock 1 jar piquillo...

Smoked Tomato Salad

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people INGREDIENTS: 1 pack Little Lucifer Ready-To-Use Smoking Wood Chips Savoury Herb Flavour 2 x 100g packs Ainsley Harriott’s Sun Dried Tomato & Garlic Couscous 3 x 250g packs Truss tomatoes (the large cherry tomatoes on...

Coconut Poached Chicken

RECIPE BY: Michael Weldon   INGREDIENTS: 2 Coles Chicken Breasts 400mls Coconut Milk 2 Kaffir Lime Leaves, sliced into medium strips 1 Lemongrass Stalk, bruised and torn 2 garlic cloves, crushed 1 Thai birdseye Chilli, cut in half 1 lime, sliced in half 2 tsp fish...

Squid Stir Fry

RECIPE BY: Matt Sinclair   INGREDIENTS: 4 tubes of Coles fresh squid 2 spring onions , finely sliced white section, save green section for garnish 2cm piece of ginger. julienne 2 Tbsp Cobram Extra Virgin Classic Olive Oil 1 Tbsp Lee Kum Kee Premium Soy Sauce 1 Tbsp...

Nova Eggs and Onion Wrap

RECIPE BY: Michael Weldon SERVING SIZE: 4 people INGREDIENTS: 1x packet Simsons Summer Herb Wraps 150g pack of Coles Beechwood Smoked Trout, cut into bit sized pieces 8 Coles extra large free range eggs ¼ cup Cobram Estate Olive Oil Classic 1 brown onion, finely...

Carbonara

RECIPE BY: Matt Sinclair SERVING SIZE: 2 people INGREDIENTS: 2 Tbsp. Cobram Estate Robust Extra Virgin Olive Oil, plus extra 200gm spaghetti 2 raw chorizos 2 eggs 125gm parmesan cheese, finely grated 2 Tsp Chilli Flakes 1 lemon Salt and Pepper METHOD: Bring a pot of...

Grilled Skirt Steak with Salsa Verde

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS: 800gm Coles Skirt Steak 2 Tbsp. Cobram Estate Extra Virgin Olive Oil Salt and Pepper SALSA VERDE: 150ml Cobram Estate Classic Extra Virgin Olive Oil 1 clove garlic, finely grated 1 Tbsp. baby capers, drained...

Maple Smoked Salmon

RECIPE BY: Courtney Roulston SERVING SIZE: 4 - 6 people INGREDIENTS: 1 box Little Lucifer Ready-To-Use Smoking Wood Chips Savoury Herb Flavour 1 x whole side Coles salmon, skin on, pinboned (around 1.2kg) 1/3 cup Coles finest Maple syrup 1 tablespoon Cobram Estate...

Red Curry Maryland

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS: 4 Coles chicken marylands 10 long red chillies, roughly chopped 6 cloves garlic, roughly chopped 3 stalks lemongrass, white part only grated 2 golden shallots, roughly chopped 2-inch piece ginger, peeled,...

Coconut Quinoa Bircher

RECIPE BY: Courtney Roulston SERVING SIZE: 4 - 6 people INGREDIENTS: 160gm Coles mixed colour quinoa, rinsed 6 fresh medjool dates, pitted and finely chopped 1 vanilla pod, split lengthways, seeds scraped 2tsp ground cinnamon 1 litre coconut milk ½ cup shredded...

Chilli Coleslaw with Grilled chicken

RECIPE BY: Michael Weldon TIME: Prep Time 10-15 Cook Time 10 INGREDIENTS: 2 Coles RSPCA Approved Chicken Breast Fillets, butterflied 1tbs Sea Salt 1tbs Smoked Paprika 1tbs Cumin Powder Cobram Estate Robust Extra Virgin Olive Oil COLESLAW: ¼ White Cabbage, shredded ¼...

Prawn Sliders

RECIPE BY: Matt Sinclair INGREDIENTS: 12 Coles Raw Medium Black Tiger Prawns 2 tbsp ZoOSh Free Range Egg Mayonnaise 1 tbsp Tomato Sauce 1 tsp Tabasco (or to your liking) 2 tsp Worchester sauce Pinch of Salt 1 cucumber, peeled into ribbons 6 small brioche buns METHOD:...

Glazed Ham

RECIPE BY: Michael Wheldon INGREDIENTS: 1 x Coles Australian free range full leg ham, skin removed & fat scored 1 jar marmalade spread 5 sprigs of rosemary, stalks removed 1 bulb of fennel, thinly sliced (dressed with lemon juice to prevent oxidisation) 1 red onion,...

Creamy Blue Sauce for Gnocchi and Pasta

RECIPE BY: Matt Sinclair   INGREDIENTS: 1 cup Pizzini 2017 Pinot Grigio 2 tablespoons Cobram Estate Classic Extra Virgin Olive Oil 1 onion, finely chopped ½ teaspoon flakey salt Pepper to taste 2 cloves garlic, crushed 1 sprig thyme 1 bay leaf 600ml pouring cream 300g...

Potato Gnocchi

RECIPE BY: Matt Sinclair INGREDIENTS: 1 kg Coles Creme Gold Washed Potatoes with skin left on. 2 tablespoons grated Parmesan cheese 2 medium eggs + 1 yolk 1 tablespoons Cobram Estate Classic Extra Virgin Olive Oil 1 heaped tablespoon flaky salt, crushed, or 1 teaspoon...

Baked Eggs

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people INGREDIENTS: 2 Coles chorizo sausages, sliced (from deli) 2 x 400gm tins Ardmona crushed tomatoes 1 red onion, sliced 1 large red capsicum, seeded & cut into 1cm dice ½ tsp KEEN’s chilli powder 1Tb tomato paste 1Tb...

Thai Beef Salad

RECIPE BY: Michael Weldon SERVING SIZE: 4 people INGREDIENTS: 2 Coles Graze Grass Fed Beef Rump Steaks approx. 350g each MARINADE 1 Lime, juice of 2tbs Fish Sauce 1tbs Brown Sugar 2 Kaffir lime leaves, sliced thinly 1 lemongrass stalk, grated 2 Garlic cloves, chopped...

Drunken Chicken

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS: 4 kg Coles RSPCA Approved medium chicken whole, rinsed and dried, wings removed 2 Tbsp. Lee Kum Kee Soy Sauce 1 Tbsp Lee Kum Kee Sesame Oil 1L Massel Salt-Reduced Liquid Chicken Stock 250ml Shaoxing wine 4...

Broccoli and Couscous Soup

RECIPE BY: Michael Weldon INGREDIENTS: 1 packet of Ainsley Harriott’s Roasted Vegetable Couscous 2 litres of Massel Vegetable Liquid Stock 2 tbsp Cobram Estate Extra Virgin Olive Oil Classic Flavour 1 head of broccoli, sliced into small chunks (including stem) 1 red...

Fattoush & Chicken Salad

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people INGREDIENTS: 300g Coles BBQ chicken meat, cooled, shredded ½ cup Cobram Estate Classic Extra Virgin Olive Oil 2 Simsons Regular Four Seeds Wraps, torn into 1 inch pieces 200g small cherry tomatoes, halved 2 Lebanese...

Chia Pudding

RECIPE BY: Matt Sinclair INGREDIENTS: ½ cup black chia seeds 400 ml coconut milk ⅓ cup maple syrup Salt 10 almonds , roughly chopped Pepitas seeds 1 sprig thyme leaves 2- 3 strawberries, sliced METHOD: Place the chia seeds, coconut milk, maple syrup and pinch of salt...

Bang Bang Chicken

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS: 1L Massel Salt-Reduced Liquid Chicken stock 400gm boneless chicken thighs 2 cups wombok, finely shredded 1 carrot, mandolined 1 small cucumber, thinly sliced Coriander to garnish DRESSING: 1 Tbsp. Lee Kum...

Cottage Pie

RECIPE BY: Michael Wheldon   INGREDIENTS: 1kg Coles Australian Beef Regular Mince 3 star 1 Brown onion, diced 3 Garlic Cloves, diced 1 Large Carrot, grated 2 celery stalks, diced 2 Star Anise 2 Bay Leaves 8 Thyme Sprigs, stems removed 2 Rosemary Sprigs, stems removed...

Poached Barramundi

RECIPE BY: Matt Sinclair   INGREDIENTS: 1 Cup Massel Liquid Stock, Chicken 2 fillets of Coles barramundi, sliced into bite-sized pieces 800 ml of Coles coconut cream 3 Tbsp Cobram Estate Olive Oil Light Flavour 2 inches Ginger, roughly chopped 4 stalks Lemongrass,...

Eggplant Masala

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people INGREDIENTS: 2 cans Ardmona diced/crushed tomatoes 1 tsp KEEN’s chilli powder 2 large purple eggplant, halved (cut crosshatch into the flesh) 60ml Cobram Estate Classic Extra Virgin Olive Oil Pinch of salt 1 tsp...

Kipfler Potatoes

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: ¼ cup Cobram Estate Extra Virgin Olive Oil 700gm Coles Kipfler Potatoes, washed and peeled Salt and Pepper ROSEMARY LEMON SALT: ¼ cup Coarse Pyramid Sea Salt 2 Tbsp. fresh rosemary, picked, finely...

Japchae with Black Bean Beef

Japchae: Korean glass noodle stir fry RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS: Beef: 250g Cole Beef Porterhouse steak, fat removed and sliced into strips 2 tbsp Lee Kum Kee Black Bean Garlic Sauce 1 tbsp Lee Kum Kee Pure Sesame Oil Japchae: 200g of...

Zucchini Bread

RECIPE BY: Courtney Roulston SERVING SIZE: 12 slices (or 12 muffins if using a muffin pan) INGREDIENTS: 200ml Cobram Estate Classic Extra Virgin Olive Oil 1 ½ cups Coles plain flour 1 cup Coles wholemeal flour 1 tsp bicarbonate soda 1 tsp baking powder 1 tsp ground...

Rotisserie Pork with Fennel and Apple Salad

RECIPE BY: Michael Wheldon INGREDIENTS: 1 Packet of Littler Lucifer Read-ToUse Smoking Wood Chips Savoury Herb Flavour 2 kg Coles Pork Leg Roast ½ cup salt 1 tbsp Cobram Estate Light Extra Virgin Olive Oil ½ bunch sage 100g Ballantyne Rolled Cultured Style Unsalted...

Prawn and Potato Salad

RECIPE BY: Courtney Roulston   INGREDIENTS: 600g Coles washed baby potatoes 16 Coles raw jumbo king prawns, peeled, cleaned, tail left on 1 tbsp Cobram Estate Classic Extra Virgin Olive Oil 4 red radish, finely sliced 1 large Lebanese cucumber, deseeded and chopped ¼...

BBQ Roast Chicken Minestrone Soup

RECIPE BY: Michael Weldon   INGREDIENTS: 500g Coles Family Hot Roast BBQ Chicken, meat picked from bone 2 x packets Coles Vegetable Soup Kit 250g Coles Spaghetti, broken into 5cm pieces ½ red onion, sliced 4 cloves garlic, chopped Pinch of chilli flakes, or as desired...

Roti

RECIPE BY: Matt Sinclair   INGREDIENTS: 550g bread flour 15g gluten 25g sugar Pinch salt 30g ghee 300ml water Cobram Estate Classic Extra Virgin Olive Oil Container filled with oil METHOD: In a stand mixer bowl, add bread flour, gluten, sugar, salt, ghee and water -...

Spinach & Ricotta Rolls

RECIPE BY: Matt Sinclair SERVING SIZE: 4 large rolls INGREDIENTS: 2 sheets Puff pastry 1 Tbsp. Cobram Estate Classic Extra Virgin Olive Oil 200gm Coles Smooth Ricotta 50gm Coles Danish Fetta, crumbled 50gm Coles Parmesan Cheese, grated 2 brown onions, finely diced 3...

Moroccan Chicken & Couscous

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people INGREDIENTS: 12 Coles Chicken Drumsticks 500ml Massel Liquid Stock Chicken 10 fresh medjool dates, pitted 2 tbsp Cobram Estate Classic Extra Virgin Olive Oil 1 brown onion, sliced 2 cloves garlic, sliced 1 tbsp fresh...

Ginger & Turmeric Snapper Curry

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS: 4 x 100gm snapper fillets, skin on 150gm ginger, roughly chopped 100gm galangal, roughly chopped 80gm fresh turmeric, roughly chopped 4 cloves garlic, peeled 2-4 green chillies, roughly chopped 1/3 cup...

Kingfish Sashimi

RECIPE BY: Matt Sinclair KINGFISH: 1 fillet of fresh kingfish 1 spring onion, finely sliced 1 Tbsp toasted sesame seeds PONZU DRESSING: 2 tbsp. Lee Kum Kee Premium Soy Sauce 1 tsp. Lee Kum Kee Pure Sesame Oil 1 tsp. rice wine vinegar 1 tsp. mirin 1 mandarin, zest and...

Spinach & Ricotta Gnudi

RECIPE BY: Courtney Roulston SERVING SIZE: 4 - 6 people INGREDIENTS : 2 cups Coles Ricotta cheese (fresh-from the deli) 2 cups baby spinach, wilted in pan, excess liquid removed 1 egg, plus 1 egg yolk, beaten ½ teaspoon cracked black pepper ½ cup finely grated...

Lamb Larb

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people INGREDIENTS: 500g Coles Lamb Mince 1 tablespoon olive oil 1 lemongrass stalk, finely chopped (remove the bottom and outer-layers) 2 cloves garlic, finely sliced ½ bunch coriander, stems and leaves separated, finely...

Spinach & Herb Flatbreads

RECIPE BY: Courtney Roulston SERVING SIZE: 4 as a snack INGREDIENTS: 4 Simson’s Pantry Four Seeds wraps 100g Coles Danish smooth feta 100g baby spinach 1 green spring onion, finely sliced 1 tablespoon dill, chopped 2 tablespoons flat leaf parsley, chopped, plus extra...

Ceviche with Crispy Wontons

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1 medium sized Amberjack fillet 2/3 cup lime juice Pinch of salt ½ Lebanese cucumber deseeded, finely chopped ½ golden shallot, finely chopped ½ long red chilli, finely chopped 2 Tbsp. coriander stem,...

Smoked Chicken With Potato Salad

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people INGREDIENTS: 1 x 1.5kg Coles Whole chicken, butterflied flat ½ tsp sea salt 2 large brown onions, in thick slices 2 cobs corn, peeled 1 bunch chives, finely sliced 1 pack Little Lucifer Ready-To-Use Smoking Wood...

Asparagus and Pea Risotto

RECIPE BY: Michael Weldon SERVING SIZE: 4 people TIME: Prep Time 15-20 mins Cook Time 20-25 mins INGREDIENTS: 400g Coles Italian Arborio Rice 1 brown onion, diced 1 celery stick, diced 2 garlic cloves, diced 2L Massel Liquid Stock Chicken 1 bunch of asparagus, sliced...

Tonkatsu Sandwiches

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS: 4 Coles pork loin medallions 8 slices Coles White Vienna bread 200gm plain flour 3 eggs 400gm panko crumbs Salt and Pepper 1 cup red cabbage, finely shredded ½ Tbsp. Cobram Estate Classic Extra Virgin Olive...

Coconut Poached Chicken Salad

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS: 500gm Coles Chicken Thigh Fillets 2 cans coconut milk 2 stalks lemongrass, halved 2 kaffir lime leaves 1 Tbsp. brown sugar SALAD: ¼ wombok, finely shredded 2 carrots, grated 200 gm snow peas, finely sliced...

Welsh Rarebit

RECIPE BY: Michael Weldon SERVING SIZE: 4 - 6 people TIME: Prep Time 10-15 Cook Time 15-20 INGREDIENTS: 1 Coles Sourdough Loaf, cut into thick slices 1tbs butter 1tbs Coles Plain Flour ¼ cup of Coles Full Cream Milk 1tbs KEEN’s Mustard Powder ½ cup stout or dark beer...

Roast Mushroom Cous Cous Salad

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people Perfect to go with BBQ steak or chicken, but hearty enough to be served as a vegetarian dinner as it is. Leftovers are great for a packed work lunch… INGREDIENTS: 8 large whole Portobello mushrooms 2 x 100g packets...

Chicken Pot Pie

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 1 x Coles Family Hot Roast BBQ Chicken, shredded 5 sheets Coles Ready Rolled Puff Pastry 2 leeks, sliced 200g Coles white mushrooms, sliced 200mls white wine, Pizzini Sauvignon Blanc used 2 garlic...

Prawn Pasta

RECIPE BY: Matt Sinclair INGREDIENTS: 6 raw green king prawns 100ml Cobram Estate Classic Extra Virgin Olive Oil 2 cloves garlic, finely sliced Salt 200g spaghetti, cook as per packet directions ½ bunch parsley, finely chopped 1 lemon, juiced METHOD: Separate the...

Chicken Katsu Curry

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people INGREDIENTS: 4 Coles Chicken Thigh Fillets, skinless & boneless - flattened 2 Coles X-Large Free Range Eggs, beaten 1 cup almond meal 1 cup dessicated coconut ½ cup sesame seeds Cobram Estate Light Extra Virgin Olive...

Beer-Battered Fish

RECIPE BY: Matt Sinclair SERVING SIZE: 6 people INGREDIENTS: 6 flathead fillets (or Red Emperor), approx. 150gm each 1 ½ cups self-raising flour, plus extra 375ml cold lager beer Salt and Pepper Cobram Estate Classic Extra Virgin Olive Oil for frying TARTARE SAUCE: 1...

Hasselback Bread

RECIPE BY: Michael Weldon TIME: Prep time: 10-15 mins Cook time: 15-20 mins INGREDIENTS: 2 Coles Vienna Loaf MELTED BUTTER: 150g Ballantyne Rolled Salted Butter 3-4 thyme sprigs 3 garlic cloves, chopped FILLING 1: BRIE: 125g Coles Wrapped Brie FILLING 2: BLUE CHEESE...

Tomato And Egg Curry

RECIPE BY: Courtney Roulston SERVING SIZE: 2 people Based on a Burmese style curry. Gluten free. Comforting, but light enough to enjoy in warmer weather. Budget friendly midweek meal or meatless Monday! It can be served hot or cold. Frying the eggs in the oil is a...

Jambalaya

RECIPE BY: Matt Sinclair SERVING SIZE: 4 - 6 people INGREDIENTS: 500gm Coles Chicken Thigh Fillets, cut into 2-inch chunks 1 cup Coles Long Grain Rice 1 tsp. KEEN’s Chilli Powder 1 tin Ardmona Diced Tomatoes 2 Cups Massel Salt-Reduced Liquid Stock Chicken 2 T Cobram...

Chipotle Chicken Quesadillas

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS: 300gm Coles Chicken Thigh Fillets, cut into 1 inch strips 4 Simson’s Pantry Regular Premium White Wraps 3 Tbsp. Cobram Extra Light Virgin Olive Oil, plus extra 1 red onion, diced 1 cup corn kernels 150gm...

Spring Veg Salad

RECIPE BY: Matt Sinclair   INGREDIENTS: 1 ball buffalo burrata 1 bunch Dutch carrots, sliced on an angle 1 bunch coriander, tops only 1 blood orange 1-3 macadamia nuts 2 small fennel bulbs, thinly sliced 1 bunch radish, cut into wedges 1 lime, juice Salt Cobram Estate...

Smoky Pork Belly

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people INGREDIENTS: 800g Coles pork belly strips, boneless, skin off ½ jar Lee Kum Kee Char Siu Sauce 1 pack Little Lucifer Ready-To-Use Smoking Wood Chips Savoury Herb Flavour CARROT SALAD: 4 carrots, peeled, grated 1...

Philly Cheese Steak

RECIPE BY: Michael Weldon SERVING SIZE: 1 Large Steak Sandwiches TIME: Prep Time 15-20mins Cook Time 10mins INGREDIENTS: 2 Coles Scotch Fillet Steaks *Placed into the freezer for 1.5 hrs, then sliced thinly 2 Coles Ciabatta roll, cut in half lengthways 8 slices Coles...

Curry Lamb Cutlets

RECIPE BY: Sunny Kulwinder Singh (Owner of Glassy Junction)   INGREDIENTS: 4 Coles Lamb Cutlets 1 cup Greek Yoghurt 1 tbsp garlic, minced 1 tbsp ginger, chopped 1 tsp cumin powder 1 tsp coriander powder Pinch of nutmeg powder 1 tsp ground black pepper 1 tsp salt 2...

Vegetarian Cutlets

RECIPE BY: Sunny Kulwinder Singh (Owner of Glassy Junction) INGREDIENTS: 2 large red potatoes - peeled, boiled, shredded cold 1 ½ cup Indian Cottage Cheese, shredded 2 cups chopped baby spinach ¼ cup peas 2 tbsp salt 1tsp black pepper 1 tsp coriander powder 1 tsp...

Risotto w Rob

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS: 400gm Coles Arborio Rice 5 Litres Massel Vegetable Liquid Stock 2 Tbsp. Cobram Estate Light Extra Virgin Olive Oil, plus extra ½ cup dry white wine 1 brown onion, finely grated 2 cloves garlic, finely grated...

Cheat’s Paella Rice With Chicken And Seafood

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people INGREDIENTS: 2 x 105g pack Ainsley Harriott’s Singapore Aromatic Spice Rice 300g Coles Family Hot Roast BBQ Chicken - breast meat, shredded 500ml Massel Chicken Liquid Stock 12 large raw green prawns, peeled with...

Chicken with Sesame Greens

RECIPE BY: Matt Sinclair   SERVING SIZE: 2 - 4 people   INGREDIENTS: 5 Coles Chicken Thigh Fillets, sliced into strips ¼ cup Lee Kum Kee Premium Soy Sauce 3 Tbsp. mirin 3 Tbsp. caster sugar ¼ cup cooking sake 2cm piece ginger, peeled, finely grated 8-10 6” bamboo...

Spicy Tomato & Capsicum Cous Cous

RECIPE BY: Michael Weldon TIME: Prep time: 10-15 mins Cooking time: 8-10 mins INGREDIENTS: 1 x Ainsley Harriott’s Roasted Vegetable Cous Cous 1 tin Ardmona Diced Tomatoes 1 Red onion, sliced 2 Garlic Cloves, sliced 1 yellow cap, cut into strips 1 green cap, cut into...

Miso Salmon Bowl

RECIPE BY: Courtney Roulston SERVING SIZE: 2 people INGREDIENTS: 2 x 160g Coles Atlantic Salmon fillets 250g Coles Brown Rice & Red Quinoa Ready to Eat Pouch 2 tbsp shiro miso paste 2tbsp mirin 1 tbsp white sugar 1 tbsp sake (optional) 2 tbsp white pickled ginger,...

BBQ’d Harissa Corn Cobs

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS: 4 Coles corn cobs 1 Tbsp. KEEN’s Chilli Powder ½ Tbsp. coriander seeds 1 tsp cumin seeds 1 tsp caraway seeds 1 tsp. garlic powder 1 ½ tsp. salt 100gm Ballantyne Spreadable Unsalted Butter, room temperature...

Chorizo Croquettes with Herb Aioli

RECIPE BY: Matt Sinclair SERVING SIZE: 18 people INGREDIENTS: 500gm potatoes, peeled 1 chorizo ¼ cup grated parmesan Salt and Pepper 1/3 cup plain flour 2 eggs, lightly beaten 1 ½ cup panko crumb Cobram Estate Robust Extra Virgin Olive Oil for frying HERB AIOLI: ½ cup...

Mongolian Beef

RECIPE BY: Matt Sinclair   INGREDIENTS: 500gm Coles minced beef 2 cloves garlic, finely grated 1 inch piece ginger, peeled, cut in small batons 1 birdseye chilli, finely chopped 2 spring onions, finely sliced 100g snow peas 1 carrot, sliced on an angle 1 Tbsp. Cobram...

Huevos Rancheros

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS: 4 700g Coles Free Range Eggs 4pk Simson’s Pantry Regular Premium White Wraps 1 tin Ardmona Crushed Tomatoes 2 Tbsp. Cobram Estate Robust Extra Virgin Olive Oil, plus extra 1 brown onion, finely chopped 1...

Indian Fried Cauliflower

RECIPE BY: Courtney Roulston SERVING SIZE: 4-6 As A Snack INGREDIENTS: 1 small/medium sized cauliflower, cut into small florets 1 cup plain flour ½ cup cornflour 1 teaspoon sea salt 2 teaspoons KEEN’s Curry Powder 1 teaspoon KEEN’s Chilli Powder 1 cup water Cobram...

Honey Mustard Chicken Drumsticks

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS: 12 Coles Chicken Drumsticks, skin on 1 tbsp KEEN’s Mustard Powder ½ cup Coles Pure Australian Honey ¼ cup wholegrain mustard 3 cloves garlic, finely chopped 2 tbsp. Cobram Estate Classic Extra Virgin Olive...

Char Siu Pork

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS: 600gm Coles Pork Rashers 1/3 cup Lee Kum Kee Char Siu Sauce 2 Tbsp. Lee Kum Kee Soy Sauce 2 cloves garlic, finely grated 2cm piece ginger, peeled, finely grated 1 tsp Chinese Five Spice METHOD: Combine all...

BBQ Chicken Pizza

RECIPE BY: Michael Weldon SERVING SIZE: 2 pizzas TIME: Prep Time 10mins Dough proving time 12hrs Cooking time 4-6 mins INGREDIENTS: 1 Coles Family Hot Roast BBQ Chicken, meat picked from bones 1 x 400g tin of Ardmona Whole Peeled Tomatoes 2tbs Coles BBQ Sauce Pinch of...

Freekah Tabouleh

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS: 150gm Coles Persian Fetta 2 cups cooked freekeh, seasoned with salt 1 bunch coriander leaves 1 bunch flat leaf parsley leaves 1 bunch basil leaves 4 sprigs of mint, stems removed 2 red shallots, finely...

Spatchcock

RECIPE BY: Matt Sinclair INGREDIENTS: 4 spatchcocks, butterfly 2 cloves of garlic Salt 1 bunch of coriander, remove root set aside and roughly chop leaves 2 tsp smoked paprika 1 tsp brown sugar 2 Tbsp Cobram Estate Classic Extra Virgin Olive Oil 2 lemons, zest, juice...

Japanese Fried Chicken

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people (as a sharing snack) INGREDIENTS: 500gm Coles Chicken Thighs, cut into 2cm squares 2 tbsp Lee Kum Kee Premium Soy Sauce 1 tbsp mirin 1 tbsp cooking sake 1 tbsp fresh ginger, grated 1 clove garlic, grated 1 cup...

Bacon and Egg Tortilla Cups

RECIPE BY: Matt Sinclair SERVING SIZE: 8 people INGREDIENTS: 4 Simson’s Pantry Regular Premium White Wraps 4 rashers rindless bacon 5 Coles Free Range 700g Eggs, whisked 2-3 Tbsp. Cobram Estate Light Extra Virgin Olive Oil 1/3 cup sour cream 2 spring onions, finely...

Vietnamese Lemongrass Beef Salad

RECIPE BY: Matt Sinclair INGREDIENTS: 600gm Coles Porterhouse Steak 1 Tbsp. Cobram Estate Extra Virgin Olive Oil 125gm dried vermicelli noodles 1 Large carrot, julienned 1 Lebanese cucumber, julienned 100gm bean sprouts 1/3 cup coriander 1/3 cup mint leaves 1/3 cup...

Chicken and Jalapeno Quesadillas

RECIPE BY: Michael Weldon TIME: Prep Time 10 mins Cook Time 5 mins INGREDIENTS: 200g Coles Family Hot Roast BBQ Chicken, shredded 4 Coles Tortillas, Large 50g pickled jalapenos 1 tomato, diced 2 spring onions, sliced thinly 50gm sour cream 200g mozzarella cheese,...

Fish Tacos

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 Mayonnaise 1 green mango, shredded ½ bunch Thai basil...

Spiced Lamb Cutlets

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

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 Sugar...

Persian Salad

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

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 Tbsp....

Chargrilled Vegetables and Couscous Salad

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...

Lamb Kebabs

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS: 600gm Coles Slow Cooked Lamb Shoulder, diced into 1-inch pieces 1/3 cup Cobram Estate Classic Extra Virgin Olive Oil 3 cloves garlic, grated Zest of 1 lemon 1 Tbsp. finely chopped fresh rosemary ½ Tbsp....

Moreton Bay Bugs

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS: 12 small green Moreton Bay bugs, halved and cleaned 4 ripe Roma tomatoes, skinned, seeded and cut in large chunks 50ml Cobram Estate Classic Extra Virgin Olive Oil 4 golden shallots, peeled and finely diced...

Avocados 3 Ways

RECIPE BY: Michael Weldon GUACAMOLE: 3 avocados 1 lime 1 garlic clove, grated 1 bunch of coriander 1 red onion, diced finely 1 tomato, diced finely 1 tsp cumin Cobram Estate Classic Extra Virgin Olive Oil Sea Salt Coles Original Corn Chips Cut avocados in half,...

Spaghetti Puttanesca

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS: 400gm spaghetti ¼ cup Cobram Estate Robust Extra Virgin Olive Oil 1 tin Ardmona Whole Peeled Tomatoes ½ cup Coles Tequila, Lime and Chilli olives, roughly chopped 6 anchovies, roughly chopped 4 large garlic...

Chicken Enchiladas

RECIPE BY: Matt Sinclair SERVING SIZE: 4 - 6 people INGREDIENTS: 1 Tbsp. Cobram Estate Robust Extra Virgin Olive Oil 500gm Coles boneless chicken thighs 400gm 4-bean mix 400gm corn kernels 2 green chillies, finely chopped 1/3 cup spring onion, finely sliced Salt and...

Vegetarian Spring Rolls

RECIPE BY: Matt Sinclair SERVING SIZE: 20 pieces INGREDIENTS: 1 packet frozen spring roll wrappers, defrosted 100gm vermicelli noodles 2 Tbsp. Lee Kum Kee Premium Soy Sauce 1 Tbsp. Shaoxing wine 1 Tbsp. Cobram Estate Classic Extra Virgin Olive Oil 1 clove garlic,...

Steamed Red Emperor

RECIPE BY: Matt Sinclair SERVING SIZE: 2 people INGREDIENTS: 2 fillets Red Emperor, skin-off 1 green shallot, finely sliced 1 inch piece ginger, julienned 3-4 slices of birdseye chili 2 Tbsp. Lee Kum Kee Premium Soy Sauce 1 tsp. Lee Kum Kee Pure Sesame Oil 2 Tbsp....

Gado Gado

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people TIME: Prep: 15 minutes Cook: 20 minutes SATAY PEANUT SAUCE: 1Tb peanut oil 2 cloves garlic, crushed 1 long red chilli, finely sliced, plus extra to serve 2 tsp KEEN’s Curry Powder 2 Tb crunchy peanut butter 1Tb kecap...

Pumpkin Cannelloni

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS: 3 cups butternut pumpkin, peeled, diced into 1 cm cubes 250gm cannelloni tubes 3 Tbsp Cobram Estate Robust Extra Virgin Olive Oil 1 bunch silverbeet, stalks removed ½ cup pinenuts, toasted 1 ½ cups fresh...

Tom Yum

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1/3 cup Cobram Estate Light Extra Virgin Olive Oil 1 kg (12) green king prawns, peel and reserve heads 1 tin red curry paste 1 litre Massel Chicken Liquid Stock 5 kaffir lime leaves (see Note), plus...

Crispy Skin Duck & Pineapple Fried Rice

RECIPE BY: Michael Weldon TIME: Prep Time:  10 minutes Cook Time: 15- 20 minutes INGREDIENTS : 2 Coles Duck Breasts, skin on Ainsley Harriott’s Singapore Aromatic Spice Rice 1 brown onion, sliced 1 bunch of baby broccoli, diced 3 eggs 1/2 cup is diced pineapple ½ a...

Bacon and Egg Bread & Butter Pudding

RECIPE BY: Courtney Roulston SERVING SIZE: 4 - 6 people INGREDIENTS: 8 rashes good quality rindless shortcut bacon 8 slices Coles Finest Sourdough bread 90g Coles butter, room temperature 1 red onion, finely sliced 1Tb thyme leaves, picked 6 eggs, beaten ½ cup milk ½...

Mussels in Sri Lankan White Curry

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1 Kg mussels, debearded 2 Tbsp. ghee 10 cardamom pods 6 cloves 1 tsp. coriander seed 2 tsp white peppercorn 1 cinnamon quill 1 inch piece galangal, peeled, roughly chopped 1 inch piece ginger, peeled,...

Seared Lamb Chops With Mint Pistou

RECIPE BY: Courtney Roulston SERVING SIZE: 6 people INGREDIENTS: 12 Coles lamb loin chops, around 100g each 60g butter 6 cloves garlic, skin on, lightly crushed 3 cups frozen peas 250g snow peas 300g baby potatoes, boiled with skin on MINT PISTOU: 1 cup mint, leaves...

Almond Tarator

RECIPE BY: Matt Sinclair INGREDIENTS: 250ml Cobram Estate Classic Extra Virgin Olive Oil 250 gm blanched almonds 300 ml water 1 clove garlic, crushed Juice of ½ lemon Pinch sea salt METHOD: In a food processor or blender add all the ingredients except for the olive...

BBQ Chicken Caesar Salad

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people DRESSING: ¼ cup ZoOSh Free Range Egg Mayonnaise ¼ cup Coles Greek Yoghurt 2 Tbsp. tahini paste 2 tsp honey Lemon rind of 1 lemon 8 anchovy fillets, finely diced SALAD INGREDIENTS: ½ Coles Hot Roast Family BBQ Chicken,...

Sticky Orange and Honey Pork Ribs

RECIPE BY: Michael Weldon TIME: Prep Time: 5 mins Cook Time: 2hrs   INGREDIENTS: 800g Coles Pork Spare Ribs 1 cup Massel Chicken Liquid Stock 1 200mL bottle ZoOSh Orange & Honey with Seeded Mustard Dressing 2tbs white vinegar 200mL ZoOSh Coleslaw Dressing 1 Apple,...

Piadina

RECIPE BY: Matt Sinclair   INGREDIENTS: 1 packet Simson’s Pantry Large Premium White Wraps ½ cup basil pesto 4 slices prosciutto 2 tomatoes, sliced Salt 200g buffalo Mozzarella, torn into pieces 1 tbsp Cobram Estate Classic Extra Virgin Olive Oil METHOD: Place wrap...

Chinese-Style Fried Rice

RECIPE BY: Matt Sinclair SERVING SIZE: 4 - 6 people TIME: Prep time: 15mins Cook time: 15 mins INGREDIENTS: ¼ cup Cobram Estate Light Extra Virgin Olive Oil 3 spring onion, white part only, sliced 3 cloves garlic, finely diced 3 rashers Coles rindless middle bacon,...

Broccoli Tabbouleh & Lamb Meatballs

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people BROCCOLI TABBOULEH: 2 heads broccoli, roughly grated on a box grater, of finely chopped 80ml Cobram Estate Extra Virgin Olive Oil Light Flavour 1 Pinch of Sea Salt Juice and zest of 1 lemon 2 teaspoons honey ½ cup...

Baked Salmon

RECIPE BY: Matt Sinclair INGREDIENTS: 1 large whole side of salmon, skin on 2 shallots, diced Cobram Estate Classic Extra Virgin Olive Oil Pyramid Salt BUERRE BLANC: 2 tbsp white wine vinegar ½ cup white wine 1 tbp black peppercorns Pinch of saffron 2 bay leaves 200g...

Easy Chicken Noodle Soup

RECIPE BY: Courtney Roulston SERVING SIZE: 2 people STOCK: 1ltr Massel Liquid Chicken Stock 1tsp fresh ginger, finely sliced 1 clove garlic, sliced ½ star anise 1 small cinnamon stick 1Tb fish sauce 2tsp sugar 2tsp Lee Kum Kee Sesame Oil ½ white onion, sliced 2 cups...

King Prawn Nasi Goreng

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS: 3 Tbsp. Cobram Estate Robust Extra Virgin Olive Oil 12 Coles raw King Prawns, peeled and deveined, cut into bite-sized pieces 2 Tbsp. Lee Kum Kee Salt Reduced Soy Sauce 2 Tbsp ketcap manis 2 cups cooked...

Beetroot Hummus

RECIPE BY: Matt Sinclair INGREDIENTS: 4 pack Simson’s Pantry Regular Premium White Wraps 2 Tbsp. Cobram Robust Extra Virgin Olive Oil 1 tsp. fennel seeds 1 tsp. cumin seeds 1 tsp. dried oregano ½ tsp each Salt and cracked pepper BEETROOT HUMMUS: 300gm cooked beetroot,...

Mexican Chopped Chicken Salad

RECIPE BY: Michael Weldon TIME: Prep time 20 mins Cook time 15 mins INGREDIENTS: 1 Coles Hot Roast Family BBQ Chicken, meat pulled of bones 1 Pack of Coles 4 leaf lettuce mix 2 tomatoes, diced 1 red Onion, diced 1 cucumber, diced 2 ears of corn, 1 tin of chickpeas 1...

Pesto Pasta

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS : 1 large bunch basil, picked (approximately 2 cups) 1 packed cup baby spinach leaves 200gm pasta Casarecce 2 cloves garlic, peeled, roughly chopped ½ cup shredded parmesan, plus extra 50ml fresh lemon...

Roast Carrot Salad With Carrot Top Pesto

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people INGREDIENTS : 1 pack Ainsley Harriott Moroccan Medley Cous Cous 2 x bunch Dutch baby carrots, leafy tops washed & reserved 20mls Cobram Estate Robust Extra Virgin Olive Oil 2 cups baby rocket leaves ¼ cup pistachio...

Pumpkin & Ricotta Gnudi

RECIPE BY: Matt Sinclair SERVING SIZE: 6 people INGREDIENTS: 700gm butternut pumpkin, peeled 3 cloves garlic 2 Tbsp. Cobram Estate Robust Extra Virgin Olive Oil 2 sprigs rosemary, stems removed, finely chopped 2 Tbsp salt 1 Tbsp freshly ground black pepper 500gm...

Mushroom Schnitzels

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people INGREDIENTS : 8 medium Portobello mushrooms, stems removed 2 cups plain flour 2Tb corn flour 1 free range egg 2 cups soda water 3 cups panko bread crumbs 2Tb sesame seeds Sunflower oil for frying Lemon wedges to...

Chicken Sliders

RECIPE BY: Matt Sinclair SERVING SIZE: 12 people TIME: Prep Time: 15 mins Cook Time: 15 mins INGREDIENTS : 500g Coles Chicken Mince 1/3 cup panko crumb 1/3 cup spring onion, finely chopped ¼ cup coriander, finely chopped 1 Tbsp. jalapeño peppers, finely chopped...

Baked Salmon with Warm Potato Salad

RECIPE BY: Michael Weldon SERVING SIZE: 4 people TIME: Prep Time 5 mins Cook Time 20mins INGREDIENTS: 4 x 200g pieces of salmon, skin on Cobram Estate Robust Extra Virgin Olive Oil Salt and pepper 1kg Baby Potatoes, cut in half Juice from half a lemon 1 shallot,...

Shakshuka

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS: 150gm raw chorizo, skin removed and finely sliced 400ml Massel Liquid Chicken Stock 1 Tbsp Cobram Estate Robust Extra Virgin Olive Oil 1 small brown onion, finely chopped 1 small red capsicum, diced into 1...

Chilli jam

RECIPE BY: Matt Sinclair INGREDIENTS: 12 Coles long red chillies, roughly chopped 1/3 cup Cobram Estate Light Extra Virgin Olive Oil 1 tin Ardmona diced tomatoes 6 cloves garlic, roughly chopped 2 inch piece ginger, roughly chopped 3 medium red onions, roughly chopped...

Moo Ping Skewers

RECIPE BY: Matt Sinclair   INGREDIENTS: 1 kg Coles Pork Shoulder 2 Tbsp. Lee Kum Kee Panda Oyster Sauce 2 Tbsp. Lee Kum Kee Light Premium Soy Sauce 2 inch piece ginger, peeled, grated 5 cloves garlic, peeled, finely chopped 2 green chillies, finely chopped 1 bunch...

Pumpkin Frittata

RECIPE BY: Matt Sinclair SERVING SIZE: 6 people INGREDIENTS: SUN-DRIED TOMATO JAM 1 Tbsp. Cobram Estate Classic Extra Virgin Olive Oil 280gm jar Coles sun-dried tomatoes strips, drained 1 brown onion, thinly sliced 1 tsp. caraway seeds ¼ cup sherry vinegar 3 Tbsp....

BBQ Chicken, Pumpkin and Couscous Wraps

RECIPE BY: Michael Weldon   INGREDIENTS: 150g Coles Hot Roast Family BBQ Chicken, pulled Simson's Pantry Premium White Wraps 1 pack of Ainsley Harriott Moroccan Medley Couscous 400g pumpkin, diced and boiled 1 pack of baby spinach 100g of roasted capsicum, cut into...

Arancini Balls

RECIPE BY: Matt Sinclair   INGREDIENTS: 5 cups leftover risotto (Coles Arborio Rice), chilled 150gm ball mozzarella, diced into 1cm cubes 150gm plain flour 3 eggs, lightly beaten 300gm panko crumbs ¼ cup parsley, finely chopped Salt and Pepper Cobram Estate Light...

Hot Dogs with Sauerkraut and Swiss cheese

RECIPE BY: Michael Weldon SERVING SIZE: 6 people TIME: Prep time 10 mins Prep time 10 mins Cook time 10-15 mins INGREDIENTS: 1 pack Coles Graze Beef Sausages with Oregano & Parsley 1 pack Coles Hot Dog Rolls 6 pieces Swiss cheese 1 brown onion, sliced thinly 2 rashers...

Afghan Lamb Curry

RECIPE BY: Matt Sinclair SERVING SIZE: 6 people INGREDIENTS : 1.6kg Coles Slow Cook Lamb Shoulder, diced into 3cm pieces 1 Litre Massel Liquid Beef Stock 2 cans Ardmona diced tomatoes 2 Tbsp. Cobram Estate Robust Extra Virgin Olive Oil 2 medium brown onions, diced 6...

Croque Monsieur

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS : 8 slices Coles Stone Baked Pane Di Casa 1 ½ cups finely grated Gruyere 2 Tbsp. Ballantyne Unsalted Butter 2 Tbsp. plain flour 2 tsp. KEEN’s Mustard Powder 1 cup milk, heated ¼ tsp white pepper ¼ tsp grated...

Seared Tuna Nicoise With Sauce Vierge

RECIPE BY: Courtney Roulston SERVING SIZE: 6 people SAUCE VIERGE: 90ml Cobram Estate Classic Extra Virgin Olive Oil 2 garlic clove, finely chopped 2 small anchovy filets (optional) 2 vine-ripened tomatoes, seeds removed, diced 1 Tablespoon lemon juice, plus extra to...

Chilli Clams

RECIPE BY: Matt Sinclair INGREDIENTS : 3 shallots (thinly sliced) 500g clams 5 stalks of spring onions (sliced into batons) ½ cup of water 3 tbsp Cobram Estate Light Extra Virgin Olive Oil A handful of coriander (roughly chopped) 1 lime (wedged, to serve) 2 tbsp of...

Broccoli and Chickpea Soup w/ Pinenut Dukkah

RECIPE BY: Matt Sinclair SERVING SIZE: 4 - 6 people INGREDIENTS : 2 heads of broccoli, florets separated and stalks roughly diced 1 can Coles chickpeas, drained 2 Tbsp. Cobram Estate Classic Extra Virgin Oil 1 brown onion, chopped 3 cloves garlic, peeled, chopped 1...

Apricot and Parsley Couscous Stuffed Chicken

TIME: Prep time 10 mins Cook time 1.5-2hrs RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS : 1 Medium whole chicken 50g Coles dried apricots, sliced 1 Pack of Ainsley Harriott’s Sundried Tomato and Garlic Couscous, cooked 1 red onion diced 50g...

Olive and Herb Focaccia

RECIPE BY: Matt Sinclair MAKE: 1 loaf INGREDIENTS : ¼ cup Cobram Estate Robust Extra Virgin Olive Oil, plus extra 300gm strong bread flour 2 tsp dry yeast (7gm) 1 tsp sea salt 2 tsp sugar ¾ cup water (180ml) ½ Tbsp. fresh rosemary, roughly chopped 3 sprigs thyme,...

Smoky Butter Beans

RECIPE BY: Matt Sinclair SERVING SIZE: 4 - 6 people INGREDIENTS : 1 Tbsp. Cobram Estate Classic Olive Oil 2 tins Coles butter beans 1 medium brown onion, finely chopped 4 rashers middle bacon, diced 1 clove garlic, finely chopped 1 tin Ardmona crushed tomatoes 2 Tbsp....

Chicken & Kale Caesar Salad

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people INGREDIENTS: 300g leftover Coles Hot Roast Family BBQ chicken meat, sliced 4 curly kale stems, stalks removed, leaves finely sliced 180g Smoked bacon, rind removed 2 thick slices sourdough bread, crust removed 1Tb...

Almond, Cranberry and Cauliflower Rice Salad

RECIPE BY: Courtney Roulston SERVING SIZE: 4 - 6 people INGREDIENTS : 2 cups raw cauliflower, grated on the large side of a box grater ½ cup Coles sweetened dried cranberries ½ cup roasted almonds, chopped 1 cup Coles cooked red quinoa, cooled microwave pocket) 1 can...

Fish Tacos with Avocado and Jalapeno Dressing

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people INGREDIENTS : 800g basa, or any white fish e.g. flathead tails, snapper, whiting, barramundi 1 cup plain flour 1 teaspoon each ground cumin and coriander 1 cup beer (or can be soda water) Oil for frying 12 Soft corn...

Butterflied BBQ Chicken

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS : 1 Coles whole chicken, butterflied and deboned 2 cloves garlic, roughly chopped Pinch of salt 1 tsp. dried oregano 1 heaped tsp. dried chilli flakes Zest of 1 lemon ¼ cup Cobram Estate EVOO METHOD : In a...

Thai Basil Pesto

RECIPE BY: Matt Sinclair INGREDIENTS : 1 bunch Thai basil leaves, picked 2 inch piece ginger, peeled and grated 1 birdseye chilli, roughly chopped 2 cloves garlic 30ml Cobram Extra Virgin Olive Oil 30 ml fish sauce 30 ml lime juice 1 Tbsp. brown sugar ¼ cup granulated...

Beef Chilli con Carne

RECIPE BY: Michael Weldon INGREDIENTS : 800g Coles chuck casserole steak, cut into 2cm cubes 1 brown onion, diced 2 Garlic cloves, chopped 2 Star Anise 2tbs Smoked Paprika 1tbs Cumin 1tbs Coriander powder 1 tsp KEENs Chilli Blend 1 cup Massel Beef Stock 1 tin of...

Spring Quinoa Risotto with Grilled Chicken and Cashew Pesto

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people INGREDIENTS : 700g Coles chicken breast, trimmed 1 cup Coles quinoa flakes 80ml Cobram Olive oil 2 heads broccoli, cut into florets 1 brown onion, diced 2 cloves garlic, crushed 3 cups (750ml) Massel chicken stock ¾...

Braised Lamb Shoulder

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS : 1.4kg Coles Lamb Shoulder with a generous fat cap 2 Litres Massel liquid chicken stock ¼ cup Cobram Robust Olive oil 1 Tbsp. Cumin seeds 1 Tbsp. coriander seeds 4 bay leaves 1 tsp black peppercorns Sea salt...

Lamb Kofta with Green Pea Hummus and Spring Salad

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people INGREDIENTS :   Kofta 500gm Coles lamb mince 2 teaspoon ground cumin 2 teaspoons ground cinnamon 2 Tb sesame seeds 2 Lebanese flatbreads, halved to serve Hummus 1 can chickpeas, drained 1.5 cups frozen green peas,...

Perfect Steak with Chimichurri Sauce

RECIPE BY: Michael Weldon INGREDIENTS : 2 x Coles Graze Scotch Fillets Sea Salt Cobram Extra Virgin Olive Oil Chimichurri Sauce 1 bunch Coriander, chopped 1 bunch Parsley, chopped 1 bunch Oregano, chopped 1 Jalapeno (Fresh), diced 1 Lemon, juice 1 Garlic Clove, diced...

Mexican Rice

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS : 1 corn cob, husk removed 2 Jalapeño peppers, deseeded, finely chopped 1 ½ cups Coles long grain rice, rinsed and drained 3 Tbsp. Cobram Classic Olive Oil 1 medium onion, finely chopped 2 cloves garlic,...

Garlic and Thyme Cous Cous stuffed Mushrooms

RECIPE BY: Michael Weldon   INGREDIENTS : 1 Pack of Ainsley Harriott Wild Mushroom Couscous 8 medium Portobello mushrooms 1 brown onion 1 garlic clove 1 tbs Butter 2tbs Cobram Extra Virgin Light Olive Oil 4 thyme sprigs, leaves picked ½ bunch of Parsley, leaves picked...

Peri Peri Chicken Sliders

RECIPE BY: Michael Weldone SERVING SIZE: 4 people INGREDIENTS : 500g Coles RSPCA Approved Chicken Breast Mince ZoOSh Free Range Egg Peri Mayonnaise 4 Pack Coles Brioche Burger Buns, toasted 1 small Red Onion, diced 1 bunch of Coriander, leaves picked and stems chopped...

Pork, Apple and Fennel Sausage Rolls with Onion Relish

RECIPE BY: Matt Sinclair SERVING SIZE: 9 INGREDIENTS : 500gm Coles Finest Pork Sausages with Cider and Apple 1 Tbsp. Cobram Extra Virgin Olive Oil Salt and Pepper 1 ½ sheets puff pastry sheets, thawed 1 egg, lightly beaten 1 Tbsp. poppy seeds Onion Relish 4 Brown...

Fire Roasted Baba Ganoush

RECIPE BY: Matt Sinclair SERVING SIZE: 750ml INGREDIENTS : 2 medium purple eggplants ¼ cup Cobram Extra Virgin Olive Oil, plus extra 1/3 cup pine nuts 2 cloves garlic, peeled, finely grated 1/3 cup Italian parsley, roughly chopped Juice of 1 lemon Salt and Pepper...

Palak Paneer

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS : 1 cup Massel liquid vegetable stock 200gm paneer, cut into 2cm cubes 2 long green chillies, roughly chopped 3cm piece ginger, peeled, roughly chopped 3 cloves garlic, peeled, roughly chopped 1 large red...

Fried Chicken with Blue Cheese Dressing and Hot Sauce

RECIPE BY: Michael Weldon INGREDIENTS : 1 pack of Coles chicken thighs, cut into strips 250mls Buttermilk Cobram Estate Extra Virgin Olive Oil Chicken Dust 2cups Plain Flour 2tbs smoked Paprika 1tbs Onion powder 1tbs Garlic powder 1tbs Cumin powder 1tbs dried Sage...

Panko Prawn Sliders

RECIPE BY: Matt Sinclair SERVING SIZE: 6 people INGREDIENTS: 12 Coles Raw Banana Prawns, cleaned and deveined 1/3 cup plain flour 2 eggs, lightly beaten 2 cup panko crumbs 6 Coles brioche slider buns 1 Tbsp. butter 6 leaves baby cos SRIRACHA MAYO: ¼ cup ZoOSh Free...

San Choi Bao

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS : 500 gm Coles pork mince 4 spring onions, finely sliced 3 cloves garlic, finely sliced 2 inch piece ginger, peeled, julienned 100 gm shiitake mushroom, finely sliced 1 coriander root, chopped Dried...

Charred Baby Broccoli and Soft Egg Salad

RECIPE BY: Courtney Roulston SERVING SIZE: 2 people INGREDIENTS : 2 bunches baby broccoli, trimmed 4 free range eggs, room temperature 1 tablespoon Extra Virgin Olive Oil 1 x 250gm Coles Black Rice ready to eat pocket 2 tablespoons Asian fried shallots to garnish ¼...

Sashimi Snapper

RECIPE BY: Matt Sinclair SERVING SIZE: 2 people INGREDIENTS : 300gm snapper, thinly sliced 3 mandarins, juiced 2 limes, juiced 1 birdseye chilli, finely chopped 1 inch ginger, peeled, finely grated 2 cloves garlic, finely grated 1 Tbsp. fish sauce ½ Tbsp. palm sugar 1...

Italian Meatballs with Spaghetti

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS : Meatballs 500gm Coles Pork mince 340gm spaghetti 1 cup panko crumb ½ cup milk 100gm hot sopressa, finely shredded and diced 1 Tbsp finely chopped fresh rosemary leaves ½ Tbsp. fennel seeds 1 egg Salt and...

Crispy Pork Brioche Bahn Mi

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people INGREDIENTS : 4 x Coles Brioche buns to serve 2 Coles pork cutlets, boneless, around 2cm thick 1 cup plain flour 1 free range egg, beaten 1 cup Panko breadcrumbs Sunflower oil for frying 2 carrots, peeled & grated ½...

Steak Sandwich with Burnt Butter

RECIPE BY: Matt Sinclair INGREDIENTS : 2 Tbsp. Cobram Extra Virgin Olive Oil 1 Coles Beef Porterhouse Steak 1 Turkish roll 2 leaves baby cos 1 small brown onion, finely sliced 1 tsp. cumin seeds 1 medium bulb beetroot, peeled and julienned ½ cup malt vinegar ¼ cup...

Cheats Chicken Pad See Ew

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people INGREDIENTS : 350gm Coles Family Hot Roast BBQ chicken, roughly shredded/sliced 2Tb Cobram Olive oil 1 clove garlic, crushed 1 long red chilli, sliced 2 bunches gai lan (or any Asian green) 1 cup each of: oyster...

Gozleme

A favourite street food choice at any market or festival Matt goes to. Always looking out for the Gozleme stall! RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS : 250ml warm water 2 tsp dry yeast (7gm) Salt 3 cups plain flour Sugar ¼ cup Cobram Extra...