The Cook's Pantry - Savoury Recipes

Grilled Sirloin

Grilled Sirloin

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 2 x 230g Coles Finest Sirloin steaks 1 tablespoon Cobram Estate EVOO 2 Lebanese cucumbers, peeled into noodles 2 red shallots (French ), finely sliced ½ cup loosely packed coriander leaves ½ cup...

Spanish Chorizo Traybake

Spanish Chorizo Traybake

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 cups leftover cooked rice 2 Spanish chorizo, thickly sliced 3 Tbsp Cobram Estate Extra Virgin Olive Oil 6 chicken thigh cutlets, bone in, skin on 2 red onions, thickly sliced 2 large red capsicums,...

Sweet Potato & Chicken Salad

Sweet Potato & Chicken Salad

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 1 x 400g bag Birds Eye Sweet Potato 3 tablespoons extra virgin olive oil 2 teaspoons whole cumin seeds 1 teaspoon ground cinnamon 2 medium sized chicken breast, trimmed 180g Jalna Lactose Free Greek...

Fijian Fish Curry

Fijian Fish Curry

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 Coles Ocean Barramundi Fillets, sliced into ‘spoonful size’ pieces 1 Onion, diced 1 Cinnamon Quill 3 Garlic Cloves, thinly sliced 1 birdseye Chilli, sliced lengthways Coriander Stem/root, diced 1 ½...

Japanese Soba Noodle Salad

Japanese Soba Noodle Salad

RECIPE BY: Chef Kinsan SERVING SIZE: 2 - 4 people INGREDIENTS: 150g Hakubaku organic soba noodles (cooked) 30g carrot (thinly julienned into long strips) 1 lebanese cucumber (thinly julienned into long strips) ½ cup edamame (cooked and remove beans from pod) 1 handful...

Fetuccini Alfredo

Fetuccini Alfredo

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Coles Fettuccini 250g Philadelphia Cream Cheese 100g Coles Parmesan Cheese, plus more for serving 1 Brown onion, diced 2 Garlic cloves, diced 125g baby Spinach Salt 1.5 tbsp Pepper ½ bunch parsley,...

Karaage Chicken

Karaage Chicken

RECIPE BY: Sam Goodwin SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Chicken thigh fillets, skin on 1⁄4 cup light soy sauce 2 tbsp sake 3cm ginger, minced 1 garlic clove, minced 1 tsp caster sugar 1 cup cornflour Sea salt flakes 2L Cobram Estate EVOO oil, for deep...

Baked Prawns with Garlic Dressing

Baked Prawns with Garlic Dressing

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 16 X-large green king prawns, shell on 1/3 cup (80ml) Cobram Estate Light EVOO 2 tablespoons ginger, finely grated ½ teaspoon sea salt flakes 3 green spring onions, finely sliced ½ teaspoon caster...

Yoghurt Flatbreads

Yoghurt Flatbreads

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: FLATBREADS: ¾ cup self-raising flour ½ cup Greek yoghurt Salt 2-3 Tbsp Cobram Estate Robust EVOO DUXELLES: 60m Cobram Estate Robust EVOO 300gm mixed mushrooms, sliced Salt and pepper TO SERVE: 300gm...

Malaysian Satay Beef

Malaysian Satay Beef

RECIPE BY: Karen Chan SERVING SIZE: 2 - 4 people INGREDIENTS: 6 tbsp Yeo’s Satay sauce 1 lemon (zest only) 1 tsp ground turmeric ½ tsp ground cumin 1 tsp salt 1 tbs sugar 1 tbsp Yeo’s Pure Sesame Oil 3 tbsp cooking oil 400g beef fillet (thinly sliced) 1 pack skewers...

Fish Sauce Caramel Chicken

Fish Sauce Caramel Chicken

RECIPE BY: Matt Sinclair with Khanh Ong SERVING SIZE: 2 - 4 people INGREDIENTS: 4 Chicken thigh fillets CHICKEN MARINADE: 1 clove of garlic minced 1 large thumb sized piece of ginger julienned 1⁄3 cup of fish sauce FISH SAUCE CARAMEL: 1 tbsp Cobram Estate Light EVOO 2...

Green Chicken Curry

Green Chicken Curry

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 3 Tbs Cobram Estate Light Extra Virgin olive oil ¼ cup store bought green curry paste 3 Tbs fish sauce 3 Tbs brown sugar 3 chicken thighs , sliced into strips 200ml Coles coconut cream 500ml Massel...

Sabich Flat Bread

Sabich Flat Bread

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 4 Simson's Pantry Veggie Garden wraps, warmed 2 medium purple eggplants, quartered lengthwise ½ cup olive oil for frying 4 free range eggs, boiled and peeled ISRAELI SALAD: 1 Lebanese cucumber,...

Cous Cous and Chickpea Salad

Cous Cous and Chickpea Salad

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 1pkt Ainsley Harriott Moroccan Medley Cous Cous 1 tin Edgell Chickpeas 2 cups cooked quinoa 100g currants 100g pumpkin seeds, toaster 100g chopped almonds 1 bunch parsley 1 bunch mint 1 bunch coriander...

Tuna Tartare on Crispy Wontons

Tuna Tartare on Crispy Wontons

RECIPE BY: Georgia Barnes SERVING SIZE: 2 - 4 people INGREDIENTS: 8 square wonton wrappers Cobram Estate EVOO for frying 1/2 tsp sesame oil 2 tbsp soy sauce 3 tbsp rice wine vinegar 1 tsp sugar 2 tbsp sesame seeds, toasted 300g sashimi-grade tuna, evenly cubed 1/2 cup...

Salmon and Caper Penne

Salmon and Caper Penne

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 1 x Coles Penne Rigate 500g 1 x Coles Hot Smoked Salmon fillet 1 x ZoOSh Smoked Salmon dip ½ x Red onion, thinly sliced ½ jar Coles baby Capers ½ Dill bunch, roughly chopped (save a few sprigs for...

Hot Smoked Trout

Hot Smoked Trout

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 700g baby new potatoes, boiled and diced 2/3 cup tablespoons crème fraiche 1 lemon, zest and juice ½ bunch dill, plus extra to serve 1 tablespoon capers, rinsed 4 red radish, thinly sliced Sea salt...

Nan’s Ham Hock Soup

Nan’s Ham Hock Soup

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1 Ham Hock 2.5 cups Yellow Split Peas 2 large brown onions, finely chopped 3 large carrots, grated 1 Litre Massel Salt Reduced stock Water Salt and Pepper METHOD: In a large stock pot or saucepan place...

Salt and Pepper Squid

Salt and Pepper Squid

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: Cobram Estate EVOO for frying 8 medium squid hoods (750gm) ½ cup rice flour 1 Tbsp sea salt 1 Tbsp white pepper 2 tsp cracked black pepper 1 tsp Cayenne pepper (optional) Lime wedges to serve 2 egg...

XO Sauce Fried Rice (Fujian Fried Rice)

XO Sauce Fried Rice (Fujian Fried Rice)

RECIPE BY: Leslie Chan SERVING SIZE: 2 - 4 people INGREDIENTS: 350g rice (cooked) 120g pork (diced) Cobram Estate EVOO 50g pumpkin (diced) 2 eggs (beaten) 2 pcs Jade Phoenix shiitake mushrooms (soaked & diced) 75g prawns (deveined & diced) 50g scallops (diced)...

Pappardelle with Mixed Mushroom Ragout

Pappardelle with Mixed Mushroom Ragout

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 3 tbsp butter 2 clove garlic, grated 2 tsp fresh thyme leaves 2 King brown mushrooms, sliced 200gm Swiss brown (or button) mushrooms, sliced 100gm Oyster mushrooms, roughly torn Salt 400gm tagliatelle...

Cheats Kedgere

Cheats Kedgere

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: SERVES 4 AS A BRUNCH: 4 free range eggs 1 tablespoon Cobram Estate classic EVOO 200g green beans, sliced into 1cm lengths 1 cup curly kale, washed and chopped 3 x Ainsley Harriott Indian rice,...

Beef Hummus

Beef Hummus

RECIPE BY:Courtney RoulstonSERVING SIZE:2 - 4 peopleINGREDIENTS:HUMMUS:2 x 400g cans chickpeas, rinsed, drained2 cloves garlic, peeled1 tablespoon tahini paste1/3 cup lemon juice2 teaspoons honey¼ cup (60ml) Cobram Estate Light EVOOPinch saltCRISPY BEEF:500g Coles...

Korean Beef Bulgogi Bibimbap

Korean Beef Bulgogi Bibimbap

RECIPE BY: Heather Jeong SERVING SIZE: 2 - 4 people INGREDIENTS: 300g thinly sliced beef (scotch fillet or sirloin) 100g Ottogi Bulgogi Sauce & Marinade 1 tbsp canola oil 4 eggs 4 cups cooked rice (medium short grain) 4 tbsp Yeo’s Pure Sesame Oil SALAD: 1 cup...

French Onion Soup with Gruyere Croutons

French Onion Soup with Gruyere Croutons

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 50gm LURPAK butter 2 Tbsp Cobram Estate Classic Extra Virgin Olive Oil 6 medium brown onions, thinly sliced 1 tbsp brown sugar 1 Tbsp plain flour 2 Tbsp Sherry vinegar 1 Litre Massel Beef Stock 1 bay...

Mini Prawn Tacos

Mini Prawn Tacos

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Green Prawn, peeled and deveined 1 baby cos lettuce 1 pineapple, diced 1 red onion, diced 50g pickled jalapenos, roughly chopped 100g ZoOSh Mayonnaise 1tsp Smoked Paprika 1 packet of Simson’s...

Cauliflower Hash

Cauliflower Hash

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 380g Birds Eye cauliflower rice 3 tablespoons Cobram Estate Classic extra virgin olive oil, plus extra to serve 3 rashers rindless bacon, diced 1 tablespoon lemon zest, plus wedges to serve 1...

Kale Pesto Pasta

Kale Pesto Pasta

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1 bunch Kale, trimmed, chopped 1 cup packed basil leaves ½ cup packed parsley leaves 4 cloves garlic Zest and juice of 1 lemon ¼ cup Cobram Estate Classic Extra Virgin Olive Oil, plus 1 Tbsp ¼ cup...

Crispy Skin Barramundi with Herb Butter and Salad

Crispy Skin Barramundi with Herb Butter and Salad

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 Pieces Coles Ocean Farmed Barramundi 1 bunch parsley, chopped 1 bunch Dill, chopped 1 bunch Chives, chopped ½ jar Coles baby capers 250g Butter 2 Baby Cos, cut in chunks 1 Bunch Radishes, sliced...

Zucchini & Feta Pan fritter

Zucchini & Feta Pan fritter

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 500gm zucchini, grated 300gm potatoes, peeled, grated 400gm Edgell tin corn kernels, drained 100gm Greek feta, crumbled, plus extra for garnish 3 spring onions, finely sliced ½ cup plain flour 1 tsp...

Pickled Mussles

Pickled Mussles

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 750g Green Lip Mussels (can substitute black mussels if greenlip unavailable) 2 long red chillies, sliced into thick rings 200ml Cobram Estate olive oil 4 cloves garlic, thinly sliced 1 teaspoon...

Lemon Pasta

Lemon Pasta

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 3 Tbsp Cobram Estate Classic Extra Virgin Olive Oil 1/3 cup fresh picked basil leaves 3 Tbsp chopped parsley 1 tsp fresh thyme 2 cloves garlic, grated Zest and juice of 2 lemons 400gm casareccia ½ cup...

Jalapeno Poppers

Jalapeno Poppers

RECIPE BY:Michael WeldonSERVING SIZE:2 - 4 peopleINGREDIENTS:9 x Jalapeño cilliZoOSh Smokey bacon dip1 cup Flour, or more depending on amount of jalapenos1/2 Tbsp chopped parsley2 eggs beaten2 cups breadcrumbsCobram Estate EVOO for deep fryingZoOSh MayonnaiseSalt to...

Sage and Parmesan Veal Schnitzels

Sage and Parmesan Veal Schnitzels

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 4 sage leaves 1 cup panko bread crumbs 1/4 cup grated parmesan 1/2 Tbsp chopped parsley 1 lemon 1/3 cup plain flour 2 eggs, lightly beaten 4 x 200gm veal schnitzels 1/3 cup Cobram Estate Robust Extra...

Miso Baked Barra

Miso Baked Barra

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 Coles Barra Fillers 100g Miso - 1 heaped tbsp 50ml Mirin 25ml Rice Wine Vinegar 50mls Soy 50mls Sesame oil 1 Bunch Coles Baby Broccoli Sesame Seeds METHOD: Pre-heat oven to 200 degrees. To make the...

Indian Spiced Cauliflower and Almond Rice

Indian Spiced Cauliflower and Almond Rice

RECIPE BY:Courtney RoulstonSERVING SIZE:2 - 4 people INGREDIENTS:2 Tbsp Cobram Estate classic EVOO60gm flaked almonds, toasted1 Cauliflower, cut into florets, stalk chopped2 Ainsley Harriott Indian Snack Pots½ bunch coriander, leaves picked, roughly chopped10-15 mint...

Summer Peach and Prosciutto Pizza

Summer Peach and Prosciutto Pizza

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 2 x large white Simson’s Pantry wraps 3 tablespoons Cobram Estate EVOO plus extra to serve 12 thin slices prosciutto 2 large ripe peaches, thinly sliced 250g fresh ricotta cheese (from the Coles...

Egg Tartare Tartine

Egg Tartare Tartine

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 4 large Coles free range eggs 1 Tablespoon French/Golden shallot, finely diced 1/3 cup celery, finely diced 2 Tablespoons baby cornichons, diced, plus extra to serve 2 Tablespoons ZoOSh whole egg...

Shanghai Pan-Fried Dumplings

Shanghai Pan-Fried Dumplings

RECIPE BY: Leslie Chan SERVING SIZE: 2 - 4 people INGREDIENTS: dumpling wrappers 150g water (a bowl) FILLING INGREDIENTS: 300g minced pork 25g ginger (minced) ½ stalk spring onion (finely chopped) 30ml stock or water 2 tbsp oil MARINADE SAUCE: ½ tsp Lee Kum Kee...

Teriyaki Tofu and Broccoli Stir Fry

Teriyaki Tofu and Broccoli Stir Fry

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: ¼ cup Lee Kum Kee light soy sauce ¼ cup Obento mirin 2 Tbsp brown sugar 1 inch piece ginger, peeled, finely grated 2 cloves garlic, grated 350gm firm tofu 3 Tbsp oil 1 head broccoli florets, stalk...

Eggplant Parmi

Eggplant Parmi

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 150gm plain flour 3 eggs, lightly beaten 250gm panko breadcrumbs 2 large eggplants, peeled, sliced lengthways 5mm thick ½ cup Cobram Estate Extra Virgin Olive Oil, plus extra 600gm sliced fresh...

Shanghai Braised Pork Belly

Shanghai Braised Pork Belly

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 500g boneless lean pork belly (cut into 2cm cubes) 2 tablespoons Cobram Estate Extra Virgin Olive Oil 1 thumb sized piece of ginger roughly sliced 2 spring onions (scallions), sliced into 5cm pieces...

Shanghai Fried Noodle

Shanghai Fried Noodle

RECIPE BY: Leslie Chan SERVING SIZE: 2 - 4 people INGREDIENTS: 500g egg noodles 150g pork loin (cut into strips) 1 tsp minced garlic 60g brown onion (sliced) 150g cabbage (sliced) 40g mixed capsicums (sliced) 10g fresh chillies (sliced) 60g Jade Phoenix shiitake...

Steak Fajitas

Steak Fajitas

RECIPE BY:Matt SinclairSERVING SIZE:2 - 4 peopleINGREDIENTS:PICO DE GALLO1 cup coriander, finely chopped2 spring onions, white part only, finely sliced2 jalapeno, finely chopped150gm cherry tomatoes, quarteredZest and juice of 2 limesSalt and pepperAVOCADO SALSA2...

Broccoli and Bacon Zucchetti Carbonara

Broccoli and Bacon Zucchetti Carbonara

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 250gm Australian middle bacon rashes, cut into batons 1 tablespoon Cobram Estate classic EVOO 1 small brown onion, finely diced 2 cloves garlic, crushed 1 large head broccoli, cut into small florets/rice...

Baba Ganoush with Toasted Turkish Bread

Baba Ganoush with Toasted Turkish Bread

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 3 large Eggplants 3tbs Tahini 2tbs yoghurt 3 cloves of confit garlic 1tbs Coles Cumin powder 1 Lemon 50g Butter 1tsp chilli powder 1 Loaf of Turkish bread METHOD: Place eggplant over flames of a gas...

Olive loaf

Olive loaf

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 3 medium eggs 100ml Cobram Estate Robust Extra Virgin Olive Oil, plus extra 250gm self-raising flour 100gm Gruyere cheese, grated 60gm kalamata olives, pitted and halved Salt and Pepper 1 Tbsp rosemary,...

Indian Lamb Cutlets

Indian Lamb Cutlets

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 12 lamb cutlets 1 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon garam masala ½ teaspoon ground cinnamon 2 tablespoons Cobram Estate Robust EVOO ½ cup Jalna Greek yoghurt – Lactose Free...

Fish Sauce Caramel

Fish Sauce Caramel

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 cups of Sugar ½ cup of Squid brand Fish Sauce 3 Star Anise 1 stick of Cinnamon 1 Birds Eye Chilli 1 Long Chilli 1 Eschallot 1 Lime 2 Tbsn of Cobram Estate Classic Extra Virgin Olive Oil 1 large bunch...

Shanghai Modern Style Braised Pork Belly

Shanghai Modern Style Braised Pork Belly

RECIPE BY: Leslie Chan SERVING SIZE: 2 - 4 people INGREDIENTS: 900 g pork belly (cut into cubes) 2 tbsp oil 50g rock sugar 2 stalks spring onions 10 g ginger (sliced) 5g garlic (sliced) 3 pcs star anise 1 cinnamon stick SEASONING MIX: 5 tbsp Lee Kum Kee Premium Soy...

Smashed Peas

Smashed Peas

RECIPE BY: Diana Chan SERVING SIZE: 2 - 4 people INGREDIENTS: 1 packet frozen peas 8 eggs 1 loaf of Coles sourdough, sliced Cobram Estate classic EVOO 50g sheep’s milk blue cheese Butter for spreading ½ bunch snow pea sprouts, for garnish Salt and pepper to taste...

Crispy Salad Toppers

Crispy Salad Toppers

RECIPE BY:Michael WeldonSERVING SIZE:2 - 4 people INGREDIENTS:1 x Simson's Pantry recipe (using white wraps)1 pack of wraps100g butter1 tbs cumin1 tbs coriander1 tbs smoked paprika1 tbs garlic powder1 tbs lemon pepper powderMETHOD:Start by melting the butter in a...

Corned Beef with Green Sauce and Pickled Cabage

Corned Beef with Green Sauce and Pickled Cabage

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 1.45kg piece Coles corned beef 2 bay leaves 6 peppercorns 2 onions, roughly sliced 1 whole head garlic, sliced in half ¼ cup malt vinegar 1 tablespoon brown sugar PICKLED CABBAGE: 3 cups red cabbage,...

Chipotle Meatballs with Mexican Cous Cous

Chipotle Meatballs with Mexican Cous Cous

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 500gm Pork and Veal mince 50gm hot sopressa, finely diced ½ tsp Coles ground cumin 1 tsp Coles dried oregano 1 clove garlic, grated Salt and Pepper 1 large egg ¼ cup breadcrumbs 2 Tbsp Cobram Estate...

Thai Green Curry Grilled Beef (Nur Yang Kab Sauce Gang Kheaw Waan)

Thai Green Curry Grilled Beef (Nur Yang Kab Sauce Gang Kheaw Waan)

RECIPE BY: Chef Mod SERVING SIZE: 2 - 4 people INGREDIENTS: 2 tsp Squid Brand Fish Sauce 1 tsp ground black pepper 500g beef steak* FOR SAUCE: 2 tsp oil 2 tbsp Valcom Green Curry Paste ¼ cup carrot (diced) ¼ cup green beans (diced) 200ml TCC Premium Coconut Milk 50ml...

Gnocchi With Walnut & Oregano Pesto

Gnocchi With Walnut & Oregano Pesto

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 500gm leftover roast potatoes, mashed 50gm parmesan cheese, grated 100gm 00 flour 2 tbsp Cobram Extra Virgin Olive Oil 1 egg yolk Salt and Pepper WALNUT PESTO: 1 bunch oregano, leaves picked ½ bunch...

Vegan Chinese Hot Pot

Vegan Chinese Hot Pot

RECIPE BY:Matt SinclairSERVING SIZE:2 - 4 people INGREDIENTS:1/2 small brown onion, finely sliced1/4 large sweet potato, washed and chopped into 1 inch cubes*1 heaped tablespoon, mushroom XO sauce (from the Asian grocery aisle at most supermarkets)100g firm tofu,...

Ultimate Salmon and Scrambled Egg Sandwich

Ultimate Salmon and Scrambled Egg Sandwich

RECIPE BY:Michael WeldonSERVING SIZE:2 - 4 people INGREDIENTS:4 Coles English Muffins4 Coles Eggs50 mls Coles thickened cream150g ZoOSh Smoked Salmon Dip1 bunch dill, chopped1 bunch chives, chopped1 bunch parsley, chopped1 shallot, sliced1 small bag of...

Spicy Roast Chicken

Spicy Roast Chicken

RECIPE BY:Courtney RoulstonSERVING SIZE:2 - 4 people INGREDIENTS:2 x 45g Five Tastes red curry paste shots1 x 400ml can coconut milk2 teaspoons fish sauce2 teaspoons brown sugar1 x medium whole chicken (around 1.8kg)500g baby potatoes4 large carrots2 large red...

Milanese Pork Cutlets

Milanese Pork Cutlets

RECIPE BY:Matt SinclairSERVING SIZE:2 - 4 people INGREDIENTS:4 pork cutlets, bone in2 Tbsp flour2 eggs, lightly beaten1 cup panko breadcrumbsZest of 1 lemonSalt and PepperCobram Estate Light Extra Virgin Olive Oil for shallow fryingBRAISED FENNEL:2 bulbs fennel,...

Whitebait Fritters

Whitebait Fritters

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 300g whitebait 2 free range eggs Sea salt and cracked black pepper to season 3 tablespoons Cobram Estate EVOO light olive oil 2 tablespoons Lurpak butter 4 slices fresh white bread, crusts trimmed 2...

Brekky Bowl

Brekky Bowl

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 avocados, diced 2 spring onions, finely sliced ¼ cup chopped coriander Juice of 1 lime 3 merguez sausages 8 eggs, beaten 2 Tbsp chipotle sauce (from chipotles in Adobo) 100gm firm ricotta Salt and...

Salmon and Fennel Picnic Tart

Salmon and Fennel Picnic Tart

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 1 ½ sheets Coles frozen puff pastry 1 egg, beaten 1 tub Zoosh Sour Cream & Chives dip 1 medium sized bulb fennel, finely sliced on a mandolin juice and zest of 1 lemon Sea salt and cracked black...

Buffalo Mozzarella Salad

Buffalo Mozzarella Salad

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1 punnet mixed cherry tomatoes, halved 1 Lebanese cucumber, quartered length ways, diced ½ red onion, thinly sliced ¼ cup picked mint leaves 2 Tbsp roughly chopped parsley ¼ cup Cobram Estate Classic...

Japanese Crispy Pork Cutlet (Tonkatsu)

Japanese Crispy Pork Cutlet (Tonkatsu)

RECIPE BY: Chef Kinsan (Ikuei Arakane) SERVING SIZE: 2 - 4 people INGREDIENTS: 480g Pork loin (120g per person) To taste, Salt and pepper 50g Plain flour 1 Eggs, beaten 50ml milk 150g Obento Panko Breadcrumbs Vegetable oil, for deep-frying 8 leaves Cabbage, finely...

Lunchbox Muffins

Lunchbox Muffins

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1 large zucchini, grated 1 carrot, grated 100gm smoked ham, chopped 50gm (handful) baby spinach, chopped 1/3 cup Cobram Estate Classic Extra Virgin Olive Oil, plus extra ½ cup grated tasty cheese 3 Coles...

Broccoli and Leek Soup

Broccoli and Leek Soup

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 2 tablespoons Cobram Estate Classic EVOO, plus extra to serve 2 leeks, white parts only, washed, chopped 6 cloves garlic, peeled 400g washed potatoes, chopped 700g (about 2 heads broccoli, trimmed,...

Vietnamese Grilled Pork Noodles (Bun Thit Nuong)

Vietnamese Grilled Pork Noodles (Bun Thit Nuong)

RECIPE BY: Lillie Giang SERVING SIZE: 2 - 4 people INGREDIENTS: 700g pork (sliced) 1 package rice vermicelli (small or medium thickness) 4-6 fried spring rolls (optional) MARINADE: 3 tbsp shallots (minced) 1.5 tbsp garlic (minced) 1 lemongrass (finely sliced) 1 tbsp...

Hot Smoke Salmon Bagels

Hot Smoke Salmon Bagels

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1/3 cup applewood wood chips 2 salmon fillets, skin off 2 Tbsp baby capers 250gm PHILADELPHIA original cream cheese 2 Tbsp. chopped dill 4 bagels 100gm rocket leaves Zest and juice of ½ lemon 2 tsp...

Sausage Broccoli and Walnut Pesto Spaghetti

Sausage Broccoli and Walnut Pesto Spaghetti

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 1 x 500g packet Coles Gluten Free spaghetti 1 packet Coles `Finest` Italian pork sausages 20mls Cobram Estate Classic EVOO 1 brown onion, diced 1 teaspoon fennel seeds 2 cups broccoli florets, finely...

Chicken Cos Salad

Chicken Cos Salad

RECIPE BY: Michael weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 x Coles Fresh Select Baby Cos Lettuce 1 cup ZoOSh Mayonnaise 2 x lemon ½ red onion, diced ½ bunch parsley 4 x chicken thighs 5 anchovies fillets (or less), chopped and mashed 2 tbsp red wine vinegar...

Cauliflower and Broccoli Bake with Green Olive Crumb

Cauliflower and Broccoli Bake with Green Olive Crumb

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 Tbsp Cobram Estate Robust Extra Virgin Olive Oil 1 tsp brown sugar Salt and Pepper Zest of 1 lemon 1 head broccoli, cut into florets, stalk sliced 1/2 - 1 head cauliflower, cut into florets, stalk...

Stuffed Tomatoes

Stuffed Tomatoes

RECIPE BY:Courtney RoulstonSERVING SIZE:2 - 4 people INGREDIENTS:6 X-large vine tomatoes (with vine attached)2 x 100g Ainsley roasted vegetable couscous sachets3 tablespoons Cobram Estate Classic EVOO1 brown onion, finely diced3 cloves garlic, crushed1 heaped teaspoon...

Rare Roast Beef Sandwich

Rare Roast Beef Sandwich

RECIPE BY: Michael weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 1 tin of Edgell Beetroot, drained 1 jar prepared Horseradish 1 Beef Fillet Roast, cooked and thinly sliced 1 Coles Finest Rye Bread loaf, sliced 1 bag rocket 1 jar Coles whole grain mustard Salt METHOD:...

Grilled Zucchini with Smoked Ricotta and Zaatar

Grilled Zucchini with Smoked Ricotta and Zaatar

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 250gm Coles Smooth ricotta cheese 4 large zucchinis 3 Tbsp Cobram Estate Classic Extra Virgin Olive Oil 60gm flaked natural almonds, lightly toasted Camp oven with coals Juice of ½ Lemon ZAATAR: 2 Tbsp...

Russsian Patato Salad Using Sour Cream and Chive Dip

Russsian Patato Salad Using Sour Cream and Chive Dip

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1 Tub ZoOSh Sour Cream Dip 8 medium potatoes (washed, skins on), cooked and diced 3 large eggs, hard boiled 3 cup green peas (fresh or frozen) 3 medium carrots (peeled, trimmed, and diced into 1/4-inch...

Ultimate Cheese Toastie

Ultimate Cheese Toastie

RECIPE BY:Courtney Roulston / Scott McRaeSERVING SIZE:2 - 4 people INGREDIENTS:4 slices Coles Laurent rye sourdough, medium thickness40g Lurpak butter, room temperature80g good quality cheddar cheese, grated from a block (available at Coles)80g gruyere or...

Red Curry Fried Rice

Red Curry Fried Rice

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 Tbs Cobram Estate Extra virgin olive oil, light flavour 2 Tbs red curry paste 2 rashers bacon, roughly chopped 2 cups of cooked rice 2 carrots , diced 1 cup frozen peas 2 eggs 1 spring onion, sliced 2...

Spaghetti Aglio e Olio

Spaghetti Aglio e Olio

RECIPE BY: Michael weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 1 packet Coles Spaghetti Pinch of Chili flakes 1 tbsp Capers 2 garlic cloves, chopped 3 Anchovy fillets ¼ cup Cobram Estate Classic EVOO 1 bunch parsley, chopped Parmesan cheese, grated Breadcrumbs to...

Korean Japchae

Korean Japchae

SERVING SIZE:2 - 4 people INGREDIENTS:100g beef (thinly sliced)3 tbsp Ottogi BBQ Bulgogi Sauce & Marinade100g Obap Sweet Potato Noodles (dry)1 tbsp vegetable oil¼ red capsicum (thinly julienned½ carrot (thinly julienned)½ onion (thinly sliced)50g mushroom...

Bombay Potatoes

Bombay Potatoes

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1 kg baby potatoes 3 Tbsp Cobram Estate Light Extra Virgin Olive Oil 1 tsp brown sugar 1 tsp cumin seeds 1 tsp ground coriander 1 tsp ground turmeric ½ tsp chilli powder Salt and Pepper 1 cup frozen peas...

Brussles Sprouts Godess

Brussles Sprouts Godess

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 600g Brussels sprouts 1 cup flat leaf parsley, roughly chopped 3 spring onions, finely sliced ½ cup slivered almonds, toasted ½ cup dried cranberries 1 tablespoons Cobram Estate EVOO Sea salt and...

Lamb Back Strap Kebabs

Lamb Back Strap Kebabs

RECIPE BY: Michael weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 x Coles Lamb backstraps Coles Ground Cumin (to taste) Coles Chilli flakes (to taste) Sea Salt (to taste) Cobram Estate Robust EVOO 2 Garlic cloves, chopped 2 tbsp Jalna Greek Yoghurt 2 tbsp ZoOSh...

Not Your Average Nachos

Not Your Average Nachos

RECIPE BY: Georgia Barnes SERVING SIZE: 2 - 4 people INGREDIENTS: 300g natural corn chips 90g cheddar cheese, grated 2 avocados, mashed 1/2 lemon, juiced 1/2 cup natural yoghurt 1/3 cup pickled jalapeños 1 zucchini, sliced into ribbons 1/4 cup fresh coriander GREEN...

Sweet Potato Scones

Sweet Potato Scones

RECIPE BY: Michael weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Birds Eye Diced Sweet Potato, at room temperature ½ cup Plain Flour, plus extra for board. 2 cups Wholemeal Flour 1 tbs Baking Powder 1 Pinch of Salt 1/2 bunch of Coles Chives, chopped 100g Coles...

Indonesian Roast Chicken

Indonesian Roast Chicken

SERVING SIZE:2 - 4 people INGREDIENTS:1.5kg whole chickenMARINADE:1/2 cup ABC Sweet Soy Sauce (kecap manis)1/3 cup TCC Premium Coconut Milk6 kaffir lime leaves (thinly sliced)1 tsp cinnamon powder / 1 cinnamon stick (crushed)1 green chilli (finely sliced)1 tbsp ginger...

Lentil and Haloumi Chopped Salad

Lentil and Haloumi Chopped Salad

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 3 tbs Cobram Estate Extra Virgin Olive Oil 400g Edgell Brown Lentils, rinsed and well drained 2 tbs baby capers, drained 1 small red onion, finely diced 1 Lebanese cucumber, finely diced 1 pomegranate,...

Grilled Lamb Cutlets with Three Sauces

Grilled Lamb Cutlets with Three Sauces

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 18 Lamb cutlets Sea Salt Cobram Estate light EVOO YOGHURT SAUCE: 200g Greek yoghurt 1tbs Paprika 1tbs cumin powder Sea Salt HERB SAUCE: 1 bunch of Parsley 1 bunch of Basil 2 anchovies 1 cup Cobram...

Shaved Brussel Sprouts

Shaved Brussel Sprouts

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 60gm sliced pancetta 1 tsp Cobram Estate Classic Extra Virgin Olive Oil ½ cup pistachios, roughly chopped 400gm brussel sprouts, thinly shredded 50 gm shaved parmesan cheese MUSTARD DRESSING: 1 tbsp...

Panfried Scallops

Panfried Scallops

RECIPE BY:Courtney Roulston and Scott McRaeSERVING SIZE:2 - 4 people INGREDIENTS:12 fresh scallops in the half shell80g Lurpak butter, room temperature2 teaspoon lemon zest, finely grated1 large clove garlic, grated2 tablespoons fresh dill, finely chopped1 green...

Karaage Chicken with Sesame lime Mayonaise

Karaage Chicken with Sesame lime Mayonaise

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 3 Tbsp cooking sake 2 Tbsp Coles soy sauce 1 inch piece ginger, peeled, finely grated 1 clove garlic, finely grated 4 chicken thighs, diced into 2 inch thick pieces 1/4 cup potato or corn starch** 1/4...

Broccoli Bruschetta

Broccoli Bruschetta

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 6 slices Coles Laurent Sourdough bread 1 tub Zoosh Sour Cream & Chives dip 100ml Cobram Estate classic EVOO 3 cups broccoli florets, finely chopped BASIL PESTO: 1 cup basil leaves 1/2 cup flat leaf...

10 Minute Cauliflower

10 Minute Cauliflower

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 1 packet (500g) Birds Eye Cauliflower Rice 1 Brown Onion diced 2 Garlic Cloves finely diced 1tbsp Ground Garam Masala 1tbsp Ground Cumin 1tbsp Ground Coriander 1tbsp Ground Tumeric 1tbsp Mustard Seeds 1...

Okonomiyaki –  Japanese Style Savoury Pancake

Okonomiyaki – Japanese Style Savoury Pancake

RECIPE BY: Chef Kinsan (Ikuei Arakane) SERVING SIZE: 2 - 4 people INGREDIENTS: 120g cabbage (finely chopped) 25g spring onion (finely chopped) 100g squid tube (finely chopped) 3 tbsp vegetable oil BATTER: 120g plain flour 1 tsp baking powder 2 eggs (size = 700g dozen)...

Mufulette

Mufulette

RECIPE BY:Courtney Roulston and Matt SinclairSERVING SIZE:2 - 4 people INGREDIENTS:1 x 20cm Italian style round cob loaf bread (Important to have this bread)1 x 250g tub Philadelphia spreadable cream cheese20 slices good quality salami20 slices (350g) provolone...

Prawn Pasta

Prawn Pasta

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 400gm Coles large pasta shells 205g of prawns 150ml Cobram Estate Classic Extra Virgin Olive Oil 4 cloves garlic, finely chopped 1-2* red chillies, finely sliced *to taste 100g cherry tomatoes, halved...

Grilled Lamb with Pea and Feta Cous Cous

Grilled Lamb with Pea and Feta Cous Cous

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 1 lamb backstrap 150g peas 100g feta 1 bunch of mint 1pkt Ainsley Harriott Moroccan Medley Cous Cous 1 lemon 50g Jalna Greek Yoghurt 2tbs Cobram Estate Classic Extra Virgin Olive Oil, plus extra for...

Pakoras

Pakoras

RECIPE BY:Matt SinclairSERVING SIZE:2 - 4 people INGREDIENTS:1 brown onion, thinly sliced1 carrot, grated1 medium potato, grated50gm baby spinach, roughly chopped2 tsp ground cumin2 tsp ground coriander2 tsp garam masala1 tsp ground turmericSalt200g chickpea...

Beef Ragu with Graze Beef

Beef Ragu with Graze Beef

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 1 packet of Coles Spaghetti 500g Coles Graze Grass Fed Diced Beef Steak 4 carrots grated 1 tin of tomatoes Cobram Estate Robust Extra Virgin Olive Oil 2 Brown Onions diced 2 cloves of garlic finely...

Pad Thai Stir Fry Noodles

Pad Thai Stir Fry Noodles

RECIPE BY: Lisa-Jane Fudge (Cook Snap Win winner of 2017) SERVING SIZE: 2 - 4 people INGREDIENTS: 2 tbsp oil 10 green prawns (peeled and deveined) 60gm firm tofu (cut into small cubes) ½ jar Valcom Pad Thai Paste ½ tbsp Squid Brand Fish Sauce 1 tbsp tamarind puree ½...

Artichoke and Caper Linguine

Artichoke and Caper Linguine

RECIPE BY:Matt SinclairSERVING SIZE:2 - 4 peopleINGREDIENTS:80gm pancetta, finely diced1 clove garlic1 tsp chilli flakes1 cup panko crumb1/4 cup grated parmesan300gm Coles marinated artichokes, drained, roughly chopped1/3 cup chopped parsley2 Tbsp baby capers200gm...

Octopus with Sweet and Sour Tomatoes

Octopus with Sweet and Sour Tomatoes

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 1 octopus, around 700g 1 carrot, roughly chopped 1 small brown onion, roughly chopped 2 bay leaves 1 clove garlic, skin on, lightly bruised 10 black peppercorns ¼ bunch flat leaf parsley 2...

Extra Virgin Olive Oil Savoury Muffins

Extra Virgin Olive Oil Savoury Muffins

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1 cup grated zucchini 1 cup grated carrot ½ cup baby spinach, roughly chopped ¼ cup chopped basil or parsley 100gm smoked ham, roughly chopped 100gm feta cheese, crumbled 125ml milk 125ml Cobram Estate...

Summer Peach and Proscuitto Pizza

Summer Peach and Proscuitto Pizza

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 2 x large white Simson’s Pantry wraps 3 tablespoons Cobram Estate EVOO, plus extra to serve 12 thin slices prosciutto 2 large ripe peaches, thinly sliced 250g fresh ricotta cheese (from the Coles...

Posh Dogs

Posh Dogs

RECIPE BY:Michael WeldonSERVING SIZE:2 - 4 people INGREDIENTS:1 packet Coles Posh Dogs (6 in a packet)6 Hot Dog Buns1 ZoOsh Gherkin Dip4 Bacon Rashes4 Pickles1 Brown Onion dicedColes American MustardMETHOD:Heat the pan with no oil and add chopped bacon rashes. In a...

Cheese Fondu

Cheese Fondu

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: SPICY BEEF MINCE: 500g Coles Beef Mince Cobram Estate Robust Extra Virgin Olive Oil 1 tbsp Ground Coriander 1 tbsp Ground Paprika 1 tbsp Ground Cumin 1 pinch salt PICO DE GALLO: 1 Avocado 1 Red Onion...

Speedy Paella

Speedy Paella

RECIPE BY:Courtney RoulstonSERVING SIZE:2 - 4 people INGREDIENTS:1Tb Cobram Estate classic EVOO1 red onion, diced3 Coles Chorizo sausages, sliced (from the deli)2 medium red capsicum, chopped3 x 70g Ainsley Harriott Mexican Cous Cous, Rice, Bulgur Wheat and Lenitl...

Peri Peri Chicken Wings

Peri Peri Chicken Wings

RECIPE BY:Matt SinclairSERVING SIZE:2 - 4 people INGREDIENTS:1kg chicken wings, separated, tips removed1/3 cup Cobram Estate Extra Virgin Robust Olive OilZest and Juice of 2 lemons1/2 cup coriander leaves and stalks, finely chopped4 Long red chillies, roughly chopped...

Lamb With Herb Pesto, Pea and Qinoa Salad

Lamb With Herb Pesto, Pea and Qinoa Salad

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 2 x 200g Coles lamb backstrap, trimmed, room temperature 2 tablespoons Cobram Estate Light EVOO 1 head broccoli, finely chopped 200g frozen peas 1 x 250g Coles brown rice & quinoa microwave pouch 2...

Chai Spiced Quinoa and Chia Porridge

Chai Spiced Quinoa and Chia Porridge

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 3/4 cup quinoa 2 cups Coles soy milk (or preferred milk) 1/2 cup water 1/4 cup chia seeds 2 Tbsp honey 2 Tbsp brown sugar 1 Tbsp mixed spice 1 tsp ground cardamom Small pinch salt 1/2 tsp cracked black...

Sausage Rolls

Sausage Rolls

RECIPE BY: Sarah Todd SERVING SIZE: 2 - 4 people INGREDIENTS: 10 g butter 1 tablespoon Cobram Estate Light extra-virgin olive oil 2 Granny Smith apples, cut into 1cm dice 1 tablespoon caster sugar 2 tablespoons olive oil 4 golden shallots, finely chopped 2 garlic...

Lamb Chops Michael’s Way

Lamb Chops Michael’s Way

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 8 x Spring Lamb Chops 1 loaf of sourdough, in chunks ½ bunch Rosemary, leaves roughly chopped ½ bunch thyme, leaves roughly chopped ½ bunch parsley, roughly chopped 1½ lemons ½ - 1 cup of Cobram Estate...

Bang Bang Chicken

Bang Bang Chicken

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 500g chicken thigh, boneless & Skinless 1tsp turmeric 1tsp salt 1 lemongrass roughly chopped 2 long red chilli roughly chopped 15g ginger 3 cloves of garlic 1 red onion roughly chopped 5 shallots 1...

Chicken Tikka

Chicken Tikka

RECIPE BY:Michael WeldonSERVING SIZE:2 - 4 people INGREDIENTS:Chicken Thighs1kg Coles Chicken Thigh4 Tablespoons Jalna BiodynamicYoghourt (alternatively Greek Yoghourt)1 tspn Coles Ground Turmeric1 tspn Coles Ground Cumin Seeds1 tspn Coles Ground Coriander1...

Aussie Beef Pie

Aussie Beef Pie

RECIPE BY: Courtney Roulston & Scott McRae   SERVING SIZE: 2 - 4 people   INGREDIENTS: 1 tablespoon Cobram Estate Classic EVOO 1 large brown onion, diced ½ carrot, grated ½ celery stalk, grated 500g Coles `finest` Angus beef mince 1 tablespoon tomato...

Bacon, Sour Cream and Chive Muffins

Bacon, Sour Cream and Chive Muffins

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 cups self raising flour 2 rashers bacon, diced Chives, chopped 1/2 cup milk 2 eggs, lightly beaten 3/4 cup of grated Extra Tasty Cheese 220gm ZoOSh sour cream and chive dip 1/4 cup Jalna greek yogurt...

Lamb Biryani

Lamb Biryani

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 1 tablespoon Cobram Estate classic EVOO 1 red onion, thinly sliced 1 tablespoon fresh ginger, finely chopped 2 cloves garlic, crushed 500g Coles lamb mince Sea salt and black pepper 3 x 70g Ainsley...

Shepherds Pie with Sweet Potato Mash

Shepherds Pie with Sweet Potato Mash

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 3 cups Birds Eye diced sweet potato 40gm butter 80ml thickened cream Salt and pepper 2 Tbsp Cobram Estate Light Extra Virgin Olive Oil 1 onion, diced 1 carrot, thinly sliced 1 cup frozen peas 1 cup...

Chorizo, Potato and Fried Egg Tacos

Chorizo, Potato and Fried Egg Tacos

RECIPE BY: Michael Weldon   SERVING SIZE: 2 - 4 people   INGREDIENTS: 2 Chorizo, diced 2 potatoes, cooked & diced 1 Brown onion, diced 1tbs cumin seeds 8 flour tortillas 8 Eggs 1 block of Coles haloumi cheese 1 tomato diced 150g Sour Cream 1 bunch of Coriander...

Pancetta and Pearl Barley Soup with Parmesan Wafers

Pancetta and Pearl Barley Soup with Parmesan Wafers

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 Tbsp Cobram Estate Classic Extra Virgin Olive Oil 1 brown onion, diced 2 cloves garlic, grated Pancetta, diced ½ tsp chopped rosemary leaves ½ tsp chopped thyme leaves 1 carrot, grated 2 sticks celery,...

Leftover Veg and Cheese Mini Muffins

Leftover Veg and Cheese Mini Muffins

RECIPE BY: Dani Venn SERVING SIZE: 2 - 4 people INGREDIENTS: 1 ½ cups wholemeal spelt flour 1 teaspoon baking powder ½ cup Jalna Biodynamic yoghurt ½ cup full cream milk 2 free range eggs 1 cup pumpkin puree (see note) ½ cup finely grated carrot ¾ cup cooked peas 1...

Christmas Leftover Wrap

Christmas Leftover Wrap

RECIPE BY: Michael Weldon & Sam Goodwin SERVING SIZE: 2 - 4 people INGREDIENTS: Simson’s Pantry Lime and Chilli Wraps Philadelphia Spreadable cream cheese Coles Dijon Mustard Coles Capers Gherkins Leftover Christmas ham Cheese, grated Rocket   METHOD: A build...

Green Eggs and Christmas Ham Breakfast Wrap

Green Eggs and Christmas Ham Breakfast Wrap

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: Coles 6 Eggs Christmas Ham 60g rocket ½ bunch dill, chopped ½ bunch chives, chopped 1 piece Coles French Comte cheese, grated Simson’s Pantry Veggie Garden Wraps Cobram Estate Classic EVOO METHOD: On a...

Grilled Lamb Cutlets with Toum

Grilled Lamb Cutlets with Toum

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people   INGREDIENTS: TOUM: 1/3 cup garlic cloves, peeled 20 gm lemon juice 20 ml iced water 1 cup Cobram Estate Light Extra Virgin Olive Oil Salt 8-10 lamb cutlets 1/4 cup Cobram Estate Robust Extra Virgin Olive Oil Salt...

Indian Rice Pudding

Indian Rice Pudding

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: ¼ cup basmati rice 1 Litre Coles whole milk Pinch saffron threads 5 Tbsp caster sugar ¼ tsp cardamom, ground 2 Tbsp slivered almonds 2 Tbsp lightly toasted pistachios, chopped Salt 2 Tbsp sultanas  ...

Black Pepper Crab

Black Pepper Crab

RECIPE BY: Courtney & Scott McRae SERVING SIZE: 2 - 4 people INGREDIENTS: 1 x 1.3kg live mud crab (killed humanely), washed and quartered ½ cup Cobram Estate light EVOO for frying 1 heaped teaspoon whole black peppercorns, crushed 2 cloves garlic, finely sliced ¼...

Boxing Day Wraps

Boxing Day Wraps

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: Cobram Estate Classic EVOO Simson’s Pantry Veggie Garden Wraps ½ Brie Cheese wheel, in slices Roast turkey slices Handful of Rocket 1 Lemon Cranberry jam, to your taste   METHOD: Pre heat the oven...

Smoked Ocean Trout and Cream Cheese Pizza

Smoked Ocean Trout and Cream Cheese Pizza

RECIPE BY:Michael WeldonSERVING SIZE:2 - 4 peopleINGREDIENTS:PIZZA DOUGH:150g plain flour150g bread (strong) flour200mL warm water3g dry yeast10ml Cobram Estate Classic Extra Virgin Olive OilPinch of sea saltPIZZA:Semolina flour1pkt Coles Beechwood Smoked Trout2tbs...

Miso Butter

Miso Butter

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 4 red cabbage steaks, about 1 inch thick 100g Lurpak Slightly Salted butter, chopped into small cubes ½ teaspoon sea salt ¼ cup white miso paste 2 tablespoons mirin 1 tablespoon sake 2 teaspoons...

Firecracker Prawns

Firecracker Prawns

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 12 green prawns 2 Tbsp Cobram Estate Classic Extra Virgin Olive Oil 2cm ginger, peeled, grated 1 Tbsp ground coriander 2 Tsp ground turmeric 1 Tsp chilli powder 1 Pkt wonton wrappers Cobram Estate...

Roasted Cauliflower Salad

Roasted Cauliflower Salad

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 2 x whole medium cauliflower, trimmed 2 tablespoons Cobram Estate Classic EVOO 1/2 teaspoon ground turmeric 1 teaspoon ground cumin Sea salt flakes for seasoning 120g bag Coles baby rocket leaves 1/3...

Bread and Butter Pudding

Bread and Butter Pudding

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: Coles Raisin toast loaf Lurpak Salted butter 6 eggs 200 mls Coles Thickened cream 1 tbsp Coles Dijon Mustard 70 grams Coles Vintage Cheddar, plus more for topping   METHOD: Preheat oven to 180...

Spiced Lamb Shoulder

Spiced Lamb Shoulder

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 1 x 2kg Coles Slow Cook Lamb Shoulder (bone in), trimmed of excess fat 2 teaspoons Coles whole cumin seeds 1 teaspoon Coles ground cinnamon Sea salt and pepper Coles Baking paper Coles Aluminum foil...

Mexican Bean and Cous Cous Salad

Mexican Bean and Cous Cous Salad

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1 can of Edgell Mexican Mix Beans, rinsed and drained ½ can of Edgell corn kernels, rinsed and drained ½ cup of Cous Cous 1 small onion, diced 1 green capsicum, diced 1 jalapeño pepper, seeded and diced...

Vegemite Pies

Vegemite Pies

RECIPE BY:Kylie MillarSERVING SIZE:2 - 4 peopleINGREDIENTS:300g flour75g Lurpak Slightly Salted butter75g grated cheddar cheese50g vegemiteColes cling wrapMETHOD:Place all ingredients, except the water, into a food processor and blitz until it resembles fine...

Herb & Pomegranate Salad

Herb & Pomegranate Salad

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1/4 cup pomegranate molasses Juice of 1 lemon 1/3 cup Cobram Estate Classic Extra Virgin Olive Oil Salt 1 bunch mint, picked 1 bunch parsley, picked 1 bunch coriander, picked 1 red onion, diced 1 bunch...

Mushroom and Caramelised Onion Tarts

Mushroom and Caramelised Onion Tarts

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 3 Tbsp Cobram Estate Classic Extra Virgin Olive Oil 1 brown onion, finely sliced 150gm Swiss brown mushrooms Salt and pepper 4 spring fresh thyme 100gm baby spinach 60gm Zoosh French Onion Dip 1 Tbsp...

One Pan Quinoa

One Pan Quinoa

RECIPE BY: Olivia Wells SERVING SIZE: 2 - 4 people INGREDIENTS: 1 cup Coles White Grain Quinoa  2 cups water 1 brown onion, diced 1 Red capsicum, deseeded and diced 1 green capsicum, deseeded and diced 1 tin corn or fresh corn 1 tin black beans  1 head...

Traybake Dinner

Traybake Dinner

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 red onions, sliced into wedges 4 carrots, peeled and halved lengthways 3 parsnips, peeled and halved lengthways 200g Brussel sprouts, halved (or quartered if very large) 3 cloves garlic, peeled and...

Fried Olives with Lemon-Herb Mayonaise

Fried Olives with Lemon-Herb Mayonaise

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 20 large Coles green feta stuffed olives 1 cup plain flour 4 eggs, beaten 4 cups panko breadcrumbs Cobram Estate Light olive oil for deep frying LEMON-HERB MAYONNAISE: ¾ cup ZoOSh whole egg...

Rosemary and Fennel Flatbreads (Lavosh)

Rosemary and Fennel Flatbreads (Lavosh)

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 230gm plain flour 1 tsp Bi Carb soda 125ml water 75ml Cobram Estate Classic Extra Virgin Olive Oil, plus extra 1 Tbsp chopped fresh rosemary 1 Tbsp Coles fennel seeds Salt   METHOD: Set oven to 220C...

Spring Risotto

Spring Risotto

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 200g Arborio Rice 1L Massel Liquid Vegetable Stock 1 Onion, diced 2 Garlic Cloves, rougly chopped. 100mLs Chardonnay 150g Peas 150g Green Beans, chopped 150g Snow Peas, chopped 150g Celery, diced 3...

Prawn Watermelon Salad

Prawn Watermelon Salad

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 16 Coles large cooked tiger prawns, peeled and cleaned with tail left on ½ medium watermelon (around 4 cups) 2 Lebanese cucumbers, sliced 1 French/golden shallot, finely sliced ½ bunch mint, leaves...

Spiced Pistachio Olive Oil Cake

Spiced Pistachio Olive Oil Cake

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 200gm shelled pistachios 1 tsp Coles ground cardamom 1 tsp mixed spice 100gm fine polenta 1 tsp Bi Carb soda 50gm Lurpak unsalted butter 180ml Cobram Estate Light Extra Virgin Olive Oil 3 70gm eggs, room...

Moroccan Cauliflower Rice and Carrot Slald

Moroccan Cauliflower Rice and Carrot Slald

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 2 bunches Dutch carrots, washed, trimmed ¼ cup Cobram Estate Classic EVOO 2 teaspoons ground turmeric 2 teaspoon ground cumin ½ teaspoon ground cinnamon 1 x 400g can Edgell chickpeas, rinsed, drained...

Pulled Beef Burgers

Pulled Beef Burgers

RECIPE BY:Michael WeldonSERVING SIZE:2 - 4 peopleINGREDIENTS:1 kg Coles Chuck Steak1 pkt Coles Brioche RollsBurger Slices500ml Massel Liquid Beef Stock1 Brown Onion, roughly chopped2 Garlic Cloves, quatred100ml Tomato Sauce1tbs Fennel Seeds1tbs Chilli Flakes1tbs...

Salmon and Cream Cheese Quesadilla

Salmon and Cream Cheese Quesadilla

RECIPE BY:Michael WeldonSERVING SIZE:2 - 4 peopleINGREDIENTS:200g Coles Hot Smoked Salmon200g Philadelphia Spreadable Cream Cheese4 Simson's Pantry Wholegrain Wraps1 jar of Coles baby capers1 bunch of dill1 tub of Coles cherry bocconcini1 Shallot, sliced thinly1 bunch...

Mac and Cheese with Smokey Bacon

Mac and Cheese with Smokey Bacon

RECIPE BY:Matt SincalirSERVING SIZE:2 - 4 peopleINGREDIENTS:250gm macaroni shells200gm smoked bacon, roughly chopped300gm Coles sour cream350ml buttermilk1 cup frozen peasHandful baby spinach250gm Coles grated mozzarella cheeseColes Parmesan cheese40 gm panko crumbs1...

Sweet Potato Hummus

Sweet Potato Hummus

RECIPE BY: Will Stewart SERVING SIZE: 2 - 4 people INGREDIENTS: 2 large sweet potatoes, sliced into wedges 1 cup Cobram Estate Classic EVOO 1 teaspoon of sea salt flakes 1 teaspoon ground cumin 400g lupin flake 2 tablespoons hulled tahini 2 garlic cloves, crushed 1⁄4...

Charcoal Brioche Fish Burger

Charcoal Brioche Fish Burger

RECIPE BY:Courtney RoulstonSERVING SIZE:2 - 4 peopleINGREDIENTS:2 x Coles charcoal brioche buns2 x 150g fillets firm white fish, such as red snapper, blue eye or bream½ cup plain flour for dusting2 eggs, beaten2 cups panko breadcrumbs2 cups Cobram Estate Light EVOO...

Basil Pikelets

Basil Pikelets

RECIPE BY:Matt SinclairSERVING SIZE:2 - 4 peopleINGREDIENTS:BASIL PIKELETS1 cup plain flour½ tsp Bi carb sodaSalt and Pepper1 egg120ml milk1 tsp apple cider vinegar¼ cup chopped fresh basil20gm Lurpak Salted butter, meltedCobram Estate Classic EVOO for cookingBRAISED...

Confit Duck Tacos

Confit Duck Tacos

RECIPE BY:Melissa LeongSERVING SIZE:2 - 4 peopleINGREDIENTS:1 x 220g jar chipotle in adobo1-2L Massel chicken stock1-2 confit duck legsTo serveSmall white corn tortillasWombok, shavedRed radishes, mandolinedCoriander leavesGuacamole (below)Guacamole1 avocado, mashed1...

Sardine Linguine

Sardine Linguine

RECIPE BY:Matt SinclairSERVING SIZE:2 - 4 peopleINGREDIENTS:400gm Coles Linguine¼ cup Cobram Estate Robust Extra Virgin Olive Oil1 cup breadcrumbs¼ cup pinenuts2 cloves garlic, finely chopped2 Tbsp chopped fresh parsley1 brown onion, finely chopped150gm cherry truss...

Classic Chicken Pot Pies

Classic Chicken Pot Pies

RECIPE BY:Matt SinclairSERVING SIZE:2 - 4 peopleINGREDIENTS:2 Tbsp Cobram Estate Classic EVOO4 chicken thighs, trimmed, diced into 1 inch pieces3 rashers bacon, roughly chopped1 brown onion, diced2 carrots, diced100gm button mushrooms, sliced3 Tbsp Coles plain...

The Reuben

The Reuben

RECIPE BY:Matt SinclairSERVING SIZE:2 - 4 peopleINGREDIENTS:8 large slices Coles Finest Select Rye Bread500gm corned beef, sliced250gm sauerkraut4 dill pickles, sliced8 slices Coles Swiss cheesePepper2 Tbsp Cobram Estate Classic EVOO2 Tbsp Lurpak butter,...

Nut Free Superfood Muesli Slice

Nut Free Superfood Muesli Slice

RECIPE BY: Dani Venn SERVING SIZE: 2 - 4 people INGREDIENTS: 2 cups oats 1/2 cup sunflower seeds 1/2 cup desiccated coconut 1/2 cup flaxseed meal 1/2 cup buckwheat groats / activated buckwheat 2 teaspoon ground cinnamon 1/4 cup sultanas or dried berries 1/3 cup...

Pumpkin Spinach and Ricotta Cous Cous

Pumpkin Spinach and Ricotta Cous Cous

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 500g pumpkin, diced 1tbs cumin seeds 1tbs honey 200g Coles Ricotta 1 bag of Baby Spinach 1pkt Ainsley Harriott Moroccan Medley Cous Cous 1 bunch parsley 75g roasted almonds, chopped 50g Cobram Estate...

Breakfast Quesadillas

Breakfast Quesadillas

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 5 eggs 1/2-1 tsp tabasco sauce 3 Tbsp Cobram Estate Classic Extra Virgin Olive Oil 1 chorizo, skinned, finely diced 2-3 pickled jalapenos, finely chopped (optional) 2 shallots, finely sliced 2 Tbsp...

Jalapeno Poppers

Jalapeno Poppers

RECIPE BY:Matt SinclairSERVING SIZE:2 - 4 peopleINGREDIENTS:12 Jalapeno peppers150gm Philadelphia cream cheese50gm Manchego cheese, grated¼ cup Coriander leaves, finely chopped½ tsp Coles smoked paprika¼ cup Coles plain flour2 eggs, lightly beaten1 cup panko bread...

Roast Chicken with Cos and Radish salad

Roast Chicken with Cos and Radish salad

RECIPE BY:Michael WeldonSERVING SIZE:2 - 4 peopleINGREDIENTS:1.5kg chicken1 Lemon, in halves1 bunch of thyme50g Lurpak ButterCobram Estate Light EVOOSea SaltSALAD:2 x Baby Cos, cut in pieces1 bunch of Radishes, thinly sliced1 bunch of chives1tbs White Wine vinegar3tbs...

Vietnamese Rice Paper Rolls

Vietnamese Rice Paper Rolls

RECIPE BY:Matt SinclairSERVING SIZE:2 - 4 peopleINGREDIENTS:100gm vermicelli noodles50gm bean sprouts2 spring onions, finely sliced½ bunch picked coriander leaves½ bunch picked mint leaves12 rice paper wrappers100gm Thai marinaded tofu (Soyco), thinly sliced½...

Bubble and Squeak Burgers

Bubble and Squeak Burgers

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 300gm leftover roasted potato 400gm leftover mix vegetables 100gm peas, leftover or thawed 2 Tbsp chopped coriander 2 spring onions, finely sliced 1 Tbsp Chilli Powder 1 Tbsp Tumeric Powder 1 Tbsp Garam...

Bacon and Egg Cups

Bacon and Egg Cups

RECIPE BY:Courtney RoulstonSERVING SIZE:2 - 4 peopleINGREDIENTS:12 rashes short cut bacon10 free range eggs150g mushrooms, diced1 tablespoon Melrose Coconut Oil and Ghee, plus extra for greasing2 teaspoons chilli flakes (optional, plus extra for garnish)Sea salt and...

Barramundi With Grilled Peach Salad

Barramundi With Grilled Peach Salad

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 275g packet chilled John West Barramundi Fillets with Salt & Lemon Myrtle Seasoning 1 peach 4 butter lettuce leaves ¼ cup watercress ½ small red capsicum, thinly sliced ¼ cup toasted macadamia nuts 1...

Risi E Bisi

Risi E Bisi

RECIPE BY:Courtney RoulstonSERVING SIZE:2 - 4 peopleINGREDIENTS:2 tablespoons Cobram Estate Classic EVOO40g Lurpak butter1 brown onion, finely diced2 cloves garlic, finely chopped100g thick cut speck or bacon, diced200g carnaroli or Arborio rice100ml dry white wine1...

Thai Pumpkin and Carrot Soup

Thai Pumpkin and Carrot Soup

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 1kg pumpkin, diced 500g carrot, diced 1L vegetable stock 2 thumb size pieces of ginger 2 garlic cloves 2 thai chillis, 2 lemongrass sticks 4 kaffir lime leaves 1/2 cup coconut cream 1 tbsp. fish sauce...

Baked Stuffed Trout With Potato Salad

Baked Stuffed Trout With Potato Salad

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 1 Trout 1 lemon 1 tomato 1 fennel 1 bunch of basil 1 red onion Olive oil Sea Salt 600g Potatoes, cut into bite sized pieces 3 spring onions, sliced thinly 50g pickles, diced 1tbs seeded mustard 3tbs...

Crispy Lamb Mince Wraps

Crispy Lamb Mince Wraps

RECIPE BY:Matt SinclairSERVING SIZE:2 - 4 peopleINGREDIENTS:2 Tbsp Cobram Extra Virgin Olive Oil500gm Lamb mince1 Tbsp ground cumin1 Tbsp chilli flakesSalt6-8 Simsons Pantry wraps1 cup picked assorted herb leaves (e.g. Coriander, mint, parsley, dill)HUMMUS2 tins...

Gobi Manchurian

Gobi Manchurian

RECIPE BY: Sashi Cheliah SERVING SIZE: 2 - 4 people INGREDIENTS: 20 cauliflower florets 3/4 cup plain flour 1/4 cup corn flour 1tsp chilli powder 1tsp ginger garlic paste 1/4tsp salt 1/2 cup water 2tbsp vegetable oil 2 garlic finely chopped 1inch ginger finely chopped...

Beef Taco Bowls

Beef Taco Bowls

RECIPE BY:Michael WeldonSERVING SIZE:2 - 4 peopleINGREDIENTS:500g Coles Graze Beef mince2tbs Coles Smoked Paprika2tbs Coles Cumin Powder2tbs Coles Coriander Powder1tbs Coles Garlic Powder1 brown onion, diced2 carrots, grated2 tomatoes, diced1 cucumber, diced1 bunch of...

Chicken, Sweetcorn and Cous Cous Soup

Chicken, Sweetcorn and Cous Cous Soup

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: Ainsley Harriott Roasted Vegetable Cous Cous 1L Massel Liquid Chicken Stock 1 Coles BBQ Roast Chicken, white meat only, torn into pieces 2 heads of corn 1 onion, diced 2 celery sticks, diced 2 garlic...

Garlic Prawns

Garlic Prawns

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 250ml Cobram Estate Classic Extra Virgin Olive Oil 4 cloves garlic, roughly chopped 2 long red chillies, thinly sliced 500g Coles Green prawns, peeled, deveined, tails left on 1/4 cup chopped fresh...

Spinach and Three Cheese Pin Wheels

Spinach and Three Cheese Pin Wheels

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1 Tbsp Cobram Estate Classic EVOO 150gm baby spinach 2 spring onions, finely sliced 1 tsp garlic powder Salt and pepper 50gm Greek feta 50gm firm ricotta ½ tsp ground nutmeg 1 sheet puff pastry, slightly...

Lamb Rogan Josh

Lamb Rogan Josh

RECIPE BY:Michael WeldonINGREDIENTS:1kg Diced Coles Spring LambCobram Estate Robust EVOO1 bunch coriander, stems diced and leaves for garnish1 Red Chilli, sliced2tbs Coriander Seeds2tbs Cumin Seeds2tbs Smoked Paprika1tbs Tumeric2tbs Garam Masala2 Caramom podstbs...

Grilled Eggplant and Zucchini Salad

Grilled Eggplant and Zucchini Salad

RECIPE BY:Matt SinclairSERVING SIZE:2 - 4 peopleINGREDIENTS:2 eggplants, thinly sliced2 zucchinis, thinly sliced lengthways1/4 cup Cobram Estate Robust EVOO1/3 cup Coles tahini1/3 cup Jalna Greek yoghurt2 tsp honey1 clove garlic, grated1 Tbsp ground cuminZest and...

Mexican Corn Fritters

Mexican Corn Fritters

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 eggs 2 tins Edgell Corn Kernels 1 tbs cumin 1 tbs smoked paprika 1/3 cup milk 1 cup Coles self raising flour Pinch of sea salt Cobram Extra Classic Virgin Olive Oil Coles Danish Feta, to serve...

Steak Frites With Mixed Herb Butter Sauce

Steak Frites With Mixed Herb Butter Sauce

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 2 x 280g Coles finest Porterhouse (Sirloin) steaks, at room temperature 400g Desiree potatoes, roughly chopped 40ml Cobram Estate Classic EVOO 2 cups baby cos lettuce leaves, picked 50g Lurpak...

Malay Style Laksa

Malay Style Laksa

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 150gm vermicelli noodles 3 Tbsp vegetable oil 3 Tbsp Red Curry Paste 1 tsp ground turmeric 2-3 Tbsp** brown sugar 2-3 Tbsp** fish sauce 400ml full-fat coconut milk 750ml Massel Salt-Reduced chicken stock...

Bilinis with Fennel and Smoked Salmon

Bilinis with Fennel and Smoked Salmon

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 eggs, room temperature 1 Tbsp sugar 1 tsp salt 220gm ZoOSh Smoked Salmon Dip 450ml milk 1 ½ cups plain flour 1 tsp baking powder 2 Tbsp Cobram Estate Light EVOO Oil, plus extra 500gm smoked salmon...

Hearty Barley Stew

Hearty Barley Stew

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: ¼ cup Cobram Estate Robust Extra Virgin Olive Oil 1 brown onion, diced 2 carrots, diced 3 stalks celery, diced 200gm pancetta, diced 3 cloves garlic, roughly chopped 1 medium zucchini, diced 150gm green...

Chargrilled Vegetable and Cous Cous Salad

Chargrilled Vegetable and Cous Cous Salad

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 1pkt Ainsley Harriott Roast Vegetable Cous Cous 160mL hot water 1 red onion 1 eggplant 1 zucchini 1 bunch of coriander 1 bunch of mint 50g roasted almonds, chopped 100g Jalna Greek Yoghurt 1tbs tahini...

Nori Wrapped Trout w Soba Noodles + Ponzu Dressing

Nori Wrapped Trout w Soba Noodles + Ponzu Dressing

RECIPE BY: David White SERVING SIZE: 2 - 4 people INGREDIENTS: 1 sheet nori seaweed 280g packet chilled John West Trout Skin On 2 teaspoons Cobram Estate EVOO 90g udon noodles ½ small red capsicum, julienned 6 snow peas, julienned 1 spring onion, julienned Sesame...

Indian Scrambled Eggs

Indian Scrambled Eggs

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 2 Simsons Pantry black rice wraps 2 tablespoons Cobram Estate Classic Extra Virgin Olive Oil ½ red onion, thinly sliced 1 teaspoon fresh ginger, finely chopped ½ teaspoon mustard seeds 1 green...

Hasselbacks With Smoked Yoghurt

Hasselbacks With Smoked Yoghurt

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 kg medium desiree potatoes, halved lengthways 4 Tbsp Cobram Estate Classic Extra Virgin Olive Oil 1 Tbsp Dijon mustard 1 clove garlic, grated 2 tsp smoked paprika 1 tsp dried oregano 1 tsp ground cumin...

Baked Cous Cous with Herbed Yoghurt

Baked Cous Cous with Herbed Yoghurt

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1 cup Massel Chicken stock 2 pkt (200gm) Ainsley Harriot Roast Vegetable Cous Cous 15gm butter 1 tin (400gm) crushed tomatoes 200gm baby spinach, roughly chopped 1/3 cup toasted pinenuts ½ cup (60gm)...

Grilled Cauliflower

Grilled Cauliflower

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 Cauliflowers, in slices (approximately 12) 1 bunch Coles dill 1 bunch Coles chives 1 bunch Coles parsley 1 bunch Coles tarragon 1 bottle ZoOSh mayo 1 carton buttermilk ¼ juice of a lemon Pepper...

Chicken Parmas

Chicken Parmas

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 chicken breasts 1 cup plain flour 2 eggs, lightly beaten 1 ½ cups panko crumbs ¼ cup grated parmesan cheese 2 Tbsp chopped fresh parsley Salt and pepper 10 basil leaves, roughly torn 200gm mozzarella,...

Butter Chicken

Butter Chicken

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 2 teaspoons ground cumin 2 teaspoons ground coriander 6 cloves garlic, peeled 1 tablespoon ginger, chopped Juice of 1 lemon, plus extra to serve 400g skinless, boneless Coles chicken thigh, sliced...

Cacio E Pepe

Cacio E Pepe

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 300gm Coles spaghetti or spaghettini ¼ cup Cobram Estate Robust Extra Virgin Olive Oil 2 tsp freshly cracked black pepper 1 ½ cups grated grand padano ½ cup grated pecorino   METHOD : Bring a pot of...

Coconut Poached Snapper

Coconut Poached Snapper

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 tbsp Cobram Estate Light Extra Virgin Olive Oil 4 cloves garlic, sliced 1 Asian shallot, sliced 1.5 inch piece galangal, peeled and thinly sliced 2 stalks lemongrass 1 tsp ground turmeric ½ tsp chilli...

Tuna Tartare Tostadas

Tuna Tartare Tostadas

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 2 x Simsons Pantry black rice wraps 2 cups Cobram Estate light olive oil (for frying) 2 small rip avocados 2 limes Sea salt for seasoning 200g sashimi grade yellowfin tuna 2 small French shallots,...

French Onion Burger w Blue Cheese

French Onion Burger w Blue Cheese

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1 tub ZoOSh French onion dip 4 Coles Brioche Burger buns 600g Ground Chuck Steak or 3 star mince 1 Onion, chopped in half circles 150g Blue cheese 1 iceberg lettuce, sliced Cobram Estate Light Extra...

Chickpea, Sweetcorn and Fetta Fritters

Chickpea, Sweetcorn and Fetta Fritters

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 400g tin Edgell Chickpeas, drained and rinsed 100g self-raising flour 2 eggs, lightly whisked 1/3 cup milk 200g Edgell corn kernels, drained and rinsed 1 carrot, grated 2 spring onions, finely sliced 1/3...

Charred Green Bean in Tomato

Charred Green Bean in Tomato

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 600g Coles green beans, trimmed 1 Tablespoon Cobram Estate Classic Extra Virgin olive oil, plus extra to serve ½ teaspoon sea salt 1/3 cup whole roast almonds, chopped ¼ bunch dill sprigs to serve...

BBQ Korean Short Ribs

BBQ Korean Short Ribs

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 Asian shallots, finely diced 1 Nashi pear, peeled, cored, grated 12 cloves garlic, finely grated 3 inch piece ginger, peeled, finely grated 220ml light soy sauce 3 Tbsp sesame oil 3 Tbsp gochujang...

Snapper with Sauce Vierge

Snapper with Sauce Vierge

RECIPE BY: Steve Flood SERVING SIZE: 2 - 4 people INGREDIENTS: 4 x 180-200g snapper fillets, skin left on sea salt flakes olive oil, for frying extra virgin olive oil, for drizzling SAUCE VIERGE: 4 marinated artichoke hearts, roughly chopped 1⁄2 bunch of basil,...

Steak Sandwich with Swiss Cheese

Steak Sandwich with Swiss Cheese

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 Coles Graze Beef Scotch Fillet Steaks, room temp 4 Bread Rolls 2 Baby Cos 2 Large Brown Onions, cut in rings 1 packet of Coles Swiss Cheese slices 1 jar Dijon mustard 2tbs Mayo 4 Large Dill Pickles,...

Miso and Shiitake Soup

Miso and Shiitake Soup

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1 Litre Massel Salt-Reduced Chicken Stock 100gm shiitake mushrooms, sliced thickly 50gm shimeji or enoki mushrooms 300gm silken tofu, diced into 2cm cubes 3 Tbsp miso paste 3 spring onions, thinly sliced...

Braised Baby Potatoes

Braised Baby Potatoes

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 500g baby potatoes 500mL Massel Liquid Beef Stock 2 sprigs of rosemary, plus extra to serve 2 cloves of garlic, peeled and sliced 1tbs seeded mustard, plus extra for serving 1 tbs white vinegar 1 tbs...

Roasted Tomato Risotto

Roasted Tomato Risotto

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people This is a simple recipe to use up a glut of tomatoes, or to use them up when they are cheap in summertime. These are budget friendly ingredients that come together to create an impressive meal that could be for...

Pea, Feta & Lemon Fritters With Dill Yoghurt

Pea, Feta & Lemon Fritters With Dill Yoghurt

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people I have cooked this recipe at many of my cooking demonstrations and for catering events and no word of a lie, I have converted many a pea hater, into people that love these fritters and go on to ask me for the...

Potato, Rosemary & Garlic Pizza

Potato, Rosemary & Garlic Pizza

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 3 Tbsp Cobram Estate Extra Virgin Olive Oil 2 cloves garlic, thinly sliced 200gm new potatoes, very thinly sliced 1 red onion, thinly sliced 2 Tbsp rosemary leaves, roughly chopped Salt and Pepper ¼ cup...

Silverbeet Rolls

Silverbeet Rolls

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 1 x 100g sachet Ainsley Harriott roast vegetable couscous 2 bacon rashes, chopped 1 small brown onion, diced 2 cloves garlic, crushed 500g Coles angus beef mince 1 egg, beaten 12 silverbeet leaves,...

Black Bean Chilli Bowls

Black Bean Chilli Bowls

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS : 4 rasher bacon, chopped 1 brown onion, diced 3 cloves garlic, finely chopped 1 large red capsicum, finely diced 1 carrot, grated 2 tins Edgell black beans, drained, rinsed 400gm tin crushed tomatoes 1...

BLT with Bacon Dip

BLT with Bacon Dip

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 8 rashers of Bacon Coles Finest Sourdough loaf, sliced ZoOSh smokey Bacon Dip ZoOSh Whole Egg Mayonnaise Tomato, sliced Lettuce, sliced thinly   METHOD: Place the bacon into a griddle pan on high...

Chilli Salt Prawns

Chilli Salt Prawns

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 1kg Coles fresh green/raw prawns (from the Deli) 600ml Cobram Estate olive oil to fry 1 egg white 1-2 cups potato starch 1 spring onion, thinly sliced 1 long red chilli, thinly sliced 1 small clove...

Gyros Zesty Lamb Wraps

Gyros Zesty Lamb Wraps

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 400gm lamb steak 4 Tbsp Cobram Estate Extra Virgin Olive Oil 2 cloves garlic 1 tsp dried or fresh oregano, finely chopped 1 tsp dried or fresh parsley, finely chopped Zest and juice of 1 lemon 1/2 cup...

Shaking Beef

Shaking Beef

RECIPE BY: Khanh Ong SERVING SIZE: 2 - 4 people INGREDIENTS: 600g Eye fillet / scotch fillet diced to 1 inch cubes 4 cloves of garlic 3 tbsp oyster sauce 2 tbsp dark soy sauce 4 tbsp vegetable oil 1 tbsp caster sugar A pinch of salt 1 tsp black pepper 1 red capsicum...

Sour Cream and Veg Tart

Sour Cream and Veg Tart

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 eggs 1-2 cups leftover roast vegetables, chopped 1 tub of ZoOSh Sour Cream and Chives Dip 1 short crust pastry tart shell 1 tbsp fresh parsley, chopped Gruyere cheese, grated, to taste Fresh cracked...

Lamb, Feta and Silverbeet Gozleme

Lamb, Feta and Silverbeet Gozleme

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 4 Simsons Pantry white wraps 2 tablespoons olive oil 250g Coles lamb mince 2 cloves garlic, crushed 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1 tablespoon tomato paste 1 teaspoon honey Sea...

Chinese Lamb with Fennel, Chilli and Cumin

Chinese Lamb with Fennel, Chilli and Cumin

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: Cobram Estate Light Extra Virigin Olive Oil 1 fennel bulb, sliced 3 garlic cloves, thinly sliced 1 Tbs dried chilli 1 Tbs cumin seeds 3 Lamb steaks , thinly sliced 2 Tbs soy sauce 2 Tbs rice wine vinegar...

Simple Tuna Spaghetti

Simple Tuna Spaghetti

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 250g Coles thin spaghetti pasta 1 x 180g can John West Rosemary & Sea Salt Tuna ½ onion, diced 2 John West anchovy fillets 1 clove garlic, crushed ½ long red chilli, sliced 12 Coles Perino cherry...

Chicken Sausage Rolls

Chicken Sausage Rolls

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 500gm chicken mince 1 small brown onion, grated (approx. 1/2 cup) 1 small carrot, grated (approx. ¾ cup packed) 1 egg 1/3 cup grated parmesan 1/2 cup panko crumbs 2 Tbsp Coles ground fennel seeds, extra...

Tandoori Chicken

Tandoori Chicken

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Coles Greek yoghurt 1 tablespoon lemon juice 3 cloves garlic, finely grated 1 tablespoon fresh ginger, finely grated 2 teaspoons sweet paprika 1 teaspoon garam masala 1 teaspoon Coles ground...

Prawn Sliders

Prawn Sliders

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 1 Pack of Coles Mini Brioche Rolls 400g Cooked Prawn Tales (Australian) 1 bunch of dill 1 bunch of chives, diced 2 celery sticks, diced 1 Shallot, finely diced 50g ZoOSh Mayonnaise 1 Iceberg lettuce,...

Chermoula Spiced Lamb Meatballs with Honey Labne

Chermoula Spiced Lamb Meatballs with Honey Labne

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: Meatballs 1 tbs cumin seeds 1 tbs coriander seeds ½ tbs caraway seeds 1 small red onion, grated 2 cloves of garlic, grated 1 green chili ¼ cup chopped coriander leaves and stems 2 tbs Cobram Estate...

Roasted Beetroot with Butter Beans, Red Onion & Mint

Roasted Beetroot with Butter Beans, Red Onion & Mint

RECIPE BY: Will Stewart SERVING SIZE: 2 - 4 people INGREDIENTS: 3 beetroots olive oil, for drizzling Coles balsamic vinegar, for drizzling 1 red onion, halved and thinly sliced 2 x 400g tins butter beans, drained and rinsed 1⁄2 bunch of mint, leaves picked, plus extra...

Cous Cous Minestrone

Cous Cous Minestrone

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 tins of cherry tomatoes 500mls Massel Liquid Vegetable Stock 1 onion, diced 2 carrots, diced 2 zucchini 2 celery sticks, diced 1 tsp chili flakes 1pkt Ainsley Harriott Roast Vegetable Cous Cous 1...

Broccoli Farmers Breakfast

Broccoli Farmers Breakfast

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 bunches baby broccoli 125g Coles goats curd 200ml sour cream 6 eggs 100g sunflower seeds 100g pumpkin seeds 1 lemon 1 loaf of sourdough, sliced Cobram Estate Classic Flavour Extra Virgin Olive Oil, to...

Moroccan Lamb Leg Roast

Moroccan Lamb Leg Roast

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 pkt (200gm) Ainsley Harriot Spice Sensation Cous Cous 300ml boiling water 3 Tbsp Cobram Estate Classic EVOO 1/4 cup pinenuts Zest of 1 lemon 1/4 cup chopped dried apricots 3 Tbsp chopped fresh parsley...

Grilled Eggplant Fattoush Salad

Grilled Eggplant Fattoush Salad

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 eggplants, sliced 1cm lengthways Salt 2 Tbsp Cobram Estate Light EVOO 2 tsp sumac TAHINI YOGHURT DRESSING 2 Tbsp Coles Tahini paste ½ cup Jalna Greek yoghurt 1 clove garlic, finely grated ½ tsp ground...

Chicken Wings

Chicken Wings

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 1.5 kg chicken wings 2 teaspoons sea salt 3 Tablespoons kecap manis, (Indonesian thick sweet soy sauce) 1 teaspoon cracked black pepper, plus extra to serve 1 lime, quartered   METHOD: Pre heat...

Salmon Fishcakes

Salmon Fishcakes

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 415gm John West Wild Alaskan pink salmon, drained well 1 Five Tastes Thai Red Curry Paste Shot 1 cup panko bread crumbs 1 egg 1/2 tbsp fish sauce 1/3 cup Cobram Estate Extra Virgin Olive Oil for frying...

Pan Bagnet

Pan Bagnet

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1 large cob loaf, a day old is best 2 Tbsp Cobram Estate Light EVOO 1 clove garlic, sliced in half 1 jar roasted red peppers 1 red onion, thinly sliced 2 very ripe tomatoes, sliced 250gm mozzarella ball,...

Gnocchi with Burnt Butter

Gnocchi with Burnt Butter

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 1 pkt Coles Gnocchi 100g Lurpak salted butter Juice of ½ lemon 50g pinenuts 50g Currants 1 bunch of parsley Grated Parmesan, to serve   METHOD: In a pan over a stove, melt 3 tablespoons of butter...

Beettroot Cured Salmon

Beettroot Cured Salmon

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 2 x 350g Coles Atlantic Salmon fillets 2 tsp caraway seeds 2/3 cup white sugar 2/3 cup coarse sea salt 2 medium sized fresh beetroot, washed, grated 1 tbsp fresh dill, chopped Coles Cling Film 1 cup...

Beef Stroganoff With Olive Oil Mash

Beef Stroganoff With Olive Oil Mash

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 3 Tbsp plain flour 2 tsp Coles smoked paprika Salt and Pepper 500gm scotch fillet, very thinly sliced ** 3 Tbsp Cobram Estate Classic EVOO 1 brown onion, thinly sliced 1 clove garlic, chopped 250gm...

Baked Potatoes with Bacon, Cheese and Pickle Dip

Baked Potatoes with Bacon, Cheese and Pickle Dip

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 1 tub Zoosh Gherkin Dip 4 Large potatoes 4 Rashers smoked Bacon 200g Tasty Cheese 200g Sour Cream 1 bunch Chives 2 Spring Onions 2 Dill Pickles 4 tbs of toasted sunflower seeds 1 Bottle of hot sauce...

Harissa Lamb Burgers

Harissa Lamb Burgers

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1 kg lamb mince 1/3 cup Harissa paste (Harissa is spicy so feel free to increase or reduce this amount) 1 small brown onion, diced 2 Tbsp. ground cumin Cobram Estate Classic Extra Virgin Olive Oil 8...

Prawn and Chorizo Pasta

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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...

Green Couscous salad

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...

Potato Skordalia

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

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

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,...

Jerk Chicken

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

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

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

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

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

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

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

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...

Miso Mushroom Soup

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

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

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

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

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....

BBQ Chicken Fried Rice

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

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

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,...

Steamed Barramundi with Red Curry

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

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

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

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

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

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

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

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...

Pork Mince with Spicy Beans

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

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

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

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...

Smoked Salt and Pepper Squid

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...

Meatballs with Tomato Sugo

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

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

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...

Homemade baked beans

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...

Lemon and Tarragon Chicken

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)

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...

Spicy Sausage Penne

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...

BBQ Beef & Asparagus

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...

Beef and Broccoli Oyster Sauce

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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...

Trio of Dips

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...

Seared Salmon with Sesame Dressing

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

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

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...

Lamb with Pomegranate Salad

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

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

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

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

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

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

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

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

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

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

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...

Baked Salmon with Fine Herbs

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

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...

Beef Mince on Toast

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

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

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

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

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

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

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...

Coconut Poached Chicken

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...

Squid Stir Fry

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...

Nova Eggs and Onion Wrap

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

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

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

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

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

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

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

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

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...

Creamy Blue Sauce for Gnocchi and Pasta

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...

Potato Gnocchi

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

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...

Thai Beef Salad

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

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

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

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

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

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

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...

Poached Barramundi

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...

Eggplant Masala

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

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 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

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

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

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...

BBQ Roast Chicken Minestrone Soup

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...

Roti

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...

Spinach & Ricotta Rolls

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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...

Beer-Battered Fish

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

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

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

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

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

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...

Smoky Pork Belly

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

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

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...

Vegetarian Cutlets

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

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

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

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”...

Spicy Tomato & Capsicum Cous Cous

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

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

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

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

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....

Huevos Rancheros

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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...

Piadina

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...

Chinese-Style Fried Rice

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

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

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

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

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

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

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

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

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...

Pumpkin & Ricotta Gnudi

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

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

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

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

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

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

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...

Pumpkin Frittata

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

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...

Arancini Balls

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

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...

Afghan Lamb Curry

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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...

Perfect Steak with Chimichurri Sauce

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

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

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...

Peri Peri Chicken Sliders

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

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

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

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

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

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

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

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

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

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

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 &...

Steak Sandwich with Burnt Butter

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

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

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...