The Cook's Pantry - Vegetarian Recipes

Meringues

RECIPE BY: Kylie Millar SERVING SIZE: 2 - 4 people INGREDIENTS: 300g Eggwhite 600g Caster sugar Selection of nuts, coconut, spices, fruit and chocolate for decoration   METHOD: In a kitchen aid bowl place egg whites and caster sugar Cook over a bain marie, stirring...

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...

Red Velvet Cupcakes

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 150gm Plain Flour 10gm Cocoa powder ½ tsp. Bi Carb Soda ½ tsp. Salt 60gm Lurpak unsalted butter, room temperature 150gm Caster Sugar 20 ml red food colouring paste ½ tsp. Vanilla Extract 1 egg 120ml...

Peach and Burnt Honey Eton Mess

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1/2 cup honey 3 Tbsp water 200ml Coles Thickened cream 200ml Jalna Sweet and Creamy Yoghurt 4 meringue nests, roughly broken 2 ripe peaches, roughly chopped 2 Tbsp pistachios, chopped   METHOD : Place...

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...

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

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

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...

Mango and Macadamia Yoghurt Semifreddo

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 cups Jalna Biodynamic Yoghurt Juice of ½ lemon 4 egg whites 1/3 cup honey ¼ tsp cream of tartar Salt 1 just-ripe mango, thinly sliced 1/3 cup lightly toasted macadamias, roughly chopped 5-6 fresh mint...

Cherry Clafoutis

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1 Tbsp butter 125ml extra thick cream 3 eggs 3 Tbsp caster sugar ½ cup (60gm) plain flour 400gm frozen cherries, thawed 2 tsp vanilla extract Vanilla ice cream to serve   METHOD : Preheat oven to 200C....

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

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...

Microwave Lemon Curd

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 100gm or roughly 5 egg yolks 100gm caster sugar 100ml lemon juice   METHOD : Whisk the ingredients together in a microwave-safe bowl until combined. Place in the microwave for 30 seconds at a time,...

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

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...

Lamingtons

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 3 eggs ½ cup caster sugar 125ml milk 1 tsp vanilla extract 1 cup self-raising flour, sifted 120gm Lurpak unsalted butter, melted ICING 2 cups icing sugar 3 Tbsp Dutch cocoa powder 1/3 cup boiling water ½...

Blueberry Pancakes

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 1 cup plain flour 1 tablespoons baking powder 1 cup milk 3 eggs 2 tablespoons maple syrup 2 punnets of blueberries To Serve: Vanilla Icecream Extra maple syrup Extra blueberries   METHOD : Mix flour,...

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...

White Chocolate Cheesecake With Dukkah Crust

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 3 Tbsp pistachios 3 Tbsp hazelnuts 3 Tbsp almonds ½ Tbsp cumin seeds ½ Tbsp coriander seeds ½ Tbsp sesame seeds 1 tsp brown sugar Salt 250gm digestive biscuits 120gm Lurpak unsalted butter, melted 300gm...

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

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...

Blackberry Yoghurt Muffins

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: Streusel Topping ¼ cup coconut ¼ cup brown sugar ¼ cup plain flour 1 teaspoons ground cinnamon ¼ cup cold Lurpak Unsalted Butter, grated or cut into small cubes Muffins 1 ½ cups of self-raising flour ½...

Melting Moments

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 200gm LURPAK unsalted butter, softened ¾ cup icing sugar 1 cup biscuit flour 1 cup cornflour ½ tsp baking powder ICING 1 cup icing sugar ½ tsp vanilla bean extract 1 tsp LURPAK unsalted butter, softened...

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...

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...

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 and...

Breakfast Panna Cotta

RECIPE BY: Georgia Barnes SERVING SIZE: 2 - 4 people INGREDIENTS: 300ml full cream milk 3 tbsp raw honey 1 tbsp vanilla bean paste 3 gelatine leaves 200g Jalna greek yoghurt 300g seasonal fruit, sliced 100g granola [optional]   METHOD: Whisk together milk, honey and...

Cinnamon Peach Slice

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 170gm plain flour 170gm caster sugar, plus 2Tbsp extra Salt 3 eggs 60ml milk 1 tsp vanilla extract 170gm LURPAK salted butter, softened 4 peaches, roughly diced ** 1 tsp ground cinnamon   METHOD: Preheat...

Orange, Cardamom and White Chocolate Cake

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 2 navel oranges, about 500g 1/2 cup (125ml) Cobram Estate olive oil 1 teaspoon vanilla bean paste 2 cups plain flour, sifted 1 teaspoon baking powder 1 teaspoon bi-carb soda 2/3 cup desiccated...

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....

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...

Orange and Cinnamon Brulee

RECIPE BY: Matt Sinclair   INGREDIENTS : Coles 500ml thickened cream 5 XL egg yolks ½ cup caster sugar + extra for dusting ½ tsp ground cinnamon Zest of 3 oranges METHOD : Pre-heat oven to 130C, fan forced. Fill jug with water and boil. Heat cream in a saucepan until...

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...

Spiced Banoffee Pie

RECIPE BY: Matt Sinclair SERVING SIZE: 6 people INGREDIENTS: 200gm Digestive biscuits 2/3 cup desiccated coconut, toasted 100gm unsalted butter, melted SPICED CARMEL: 395g Brancourt’s Dairy Condensed Milk (squeeze pack) 100gm unsalted butter, diced 100gm brown sugar 1...

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...

Lemon Cheesecake with Tangelo

RECIPE BY: Matt Sinclair SERVING SIZE: 10 people INGREDIENTS : 200g Marie biscuits 75g unsalted butter, melted and cooled 600g full-fat cream cheese at room temperature 200g caster sugar 200ml sour cream 3 large free-range eggs 1 tsp vanilla extract Finely grated zest...

Green Couscous salad

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

Potato Skordalia

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

Bircher Muesli

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

Charred Vegetable Salad

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

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...

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...

Peaches with Coconut Crumble

RECIPE BY: Courtney Roulston SERVING SIZE: 6 people INGREDIENTS : 6 ripe yellow peaches, washed, halved, stones removed 1Tb Honey 1 cup plain flour 120g chilled Ballantyne Wrapped Traditional Salted Butter, cubed ½ cup brown sugar ¼ cup shredded coconut ¼ cup rolled...

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...

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...

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...

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...

Cauliflower and Couscous Salad

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

Chocolate & Pear Frangipane Tart

RECIPE BY: Matt Sinclair   INGREDIENTS : 100gm dark chocolate, 70% cocoa, roughly chopped 100gm unsalted butter, softened 1 cup almond meal ½ cup caster sugar ¼ cup plain flour ¼ cacao powder ½ tsp. baking powder ½ Tbsp. ground cardamom 3 eggs 1 ½ sheets shortcrust...

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...

Japanese Cotton Cheesecake

RECIPE BY: Matt Sinclair   INGREDIENTS : 250gm cream cheese 50g Ballantyne Rolled Cultured Style Unsalted Butter 100ml milk 60gm 00 flour 20gm corn flour ½ tsp salt 1/3 cup fresh lime juice 6 egg yolks 6 egg whites ¼ tsp cream of tartar 140gm caster sugar METHOD :...

Buckwheat Pancakes

RECIPE BY: Matt Sinclair   INGREDIENTS : 1 large egg, separated 100 gm buckwheat flour 250 ml milk 1 Tbsp. Greek yoghurt 1 tsp. baking powder 1 Tbsp. brown sugar Pinch salt 2 Tbsp. Cobram Estate Light Extra Virgin Olive Oil METHOD : Whisk milk, egg yolks and yoghurt...

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...

Homemade baked beans

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

Nasi Ulam (Malaysian Herb Rice)

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

Vietnamese Coffee Popsicles

RECIPE BY: Courtney Roulston SERVING SIZE: 6 people INGREDIENTS : 400ml espresso (from a French press/ Coffee Machine-Not instant powder) 2 cardamom pods 2 whole cloves 1 cinnamon quill 150ml Brandcourts Sweetened Condensed Milk Squeeze Pack 100ml cream METHOD : Place...

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...

Bundt Cake

RECIPE BY: Matt Sinclair SERVING SIZE: 6 people INGREDIENTS : 1 cup Cobram Estate Light Extra Virgin Olive Oil 1 cup raw cacao powder 2 cups caster sugar 1/3 cup water (80ml) 3 cups plain flour 2 tsp. baking powder 1 tsp. vanilla bean extract 1 tsp. sea salt 5 cold...

Courtney’s Cougee Mess

RECIPE BY: Courtney Roulston SERVING SIZE: 6 people Time: Prep-15 minutes Cook-5 minutes INGREDIENTS : 8 store-bought Coles meringue nests or Pavlova base 680g jar pitted morello cherries 1/4 cup (55g) Coles caster sugar 150g 70% Lindt dark chocolate, chopped 300ml...

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...

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...

Gingerbread Trifle

RECIPE BY: Michael Weldon INGREDIENTS : 6 Coles Gingerbread Men 250g Mascarpone Cheese 600mls Cream 3 Mangos, sliced into bite sized pieces 1 punnet of Blueberries 500mls Coles Custard in a carton 1 block of Coles Belgian White chocolate Zest of 1 lime GINGER JELLY:...

Christmas Pav

RECIPE BY: Matt Sinclair INGREDIENTS: PAVLOVLA: 6 Coles free range egg whites 1 ½ cups caster sugar LEMON CURD: 6 Coles free range egg yolks Juice & Zest of 3 lemons ⅓ cup caster sugar 50g Ballantyne Unsalted Butter TOPPINGS: 600ml cream, whipped 2 mangoes, thinly...

Mango, Passion Fruit & Kiwi Pavlova

RECIPE BY: Michael Wheldon INGREDIENTS : 1 Coles pavlova 500ml Cream, whipped 1 mango, sliced 2 golden kiwi, sliced 2 green kiwi, sliced ¼ cup toasted coconut 1 Coles gingerbread, crumbled 1 packet of Coles mini fruity meringues, crumbled 100g Almond praline, roughly...

French Toast Croissant

RECIPE BY: Courtney Roulston INGREDIENTS : 4 Coles brand croissants, sliced in half ½ cup full fat Milk ½ cup Cream 3 eggs, lightly whisked ¼ cup caster sugar Pinch ground cinnamon 80g butter 1 cup thick Greek yoghurt to serve BLUEBERRY CHIA JAM: 1 cup blueberries 1...

Honey Ice Cream

RECIPE BY: Matt Sinclair INGREDIENTS : 1 cup Coles full cream milk ¼ cup honey 100gm Coles egg yolks ¼ cup caster sugar 200ml thickened cream METHOD : In a small saucepan add milk and honey, bring to a light boil over a medium heat, stirring continuously. Meanwhile,...

Crispy Potato Cakes

RECIPE BY: Courtney Roulston SERVING SIZE: 4 as a snack INGREDIENTS : 1 tub ZoOSh Sour Cream & Chives Dip, to serve 1Kg boiled potatoes, skin on, chilled (Use Coles Carisma, Red Royal or washed potatoes) ½ bunch flat leaf parsley 20 baby cornichons (from a jar),...

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...

Olive Oil and Blueberry Muffins

RECIPE BY: Matt Sinclair Makes: 18 INGREDIENTS : 1 cup Cobram Estate Classic Extra Virgin Olive Oil 2 eggs 1 ½ cups caster sugar 1 cup Greek yoghurt 2 Tbsp. fresh lemon juice Zest of 1 lemon 3 cups plain flour 2 tsp baking powder 2 cups blueberries METHOD : Preheat...

Panzanella Salad

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

Whole Roasted Cauliflower

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

Devilled Eggs

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

Som Tum

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

Mushroom Bruschetta

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

Tomato Soup with Chickpeas

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

Smoked Tomato Salad

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

Flourless Chocolate Cake

RECIPE BY: Matt Sinclair   INGREDIENTS: 200 gm Ballantyne Unsalted Butter, extra for greasing 2 Cups of Almond Meal 200 gm Dark Chocolate, 70% cocoa, finely chopped 5 Coles large eggs, room temperature ½ cup caster sugar METHOD: Preheat oven to 160C. Grease base and...

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...

Creamy Blue Sauce for Gnocchi and Pasta

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

Potato Gnocchi

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

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...

Strawberry & Buttermilk Pancakes

RECIPE BY: Michael Wheldon TIME: Prep time 10 mins Cook time 10 – 15 mins INGREDIENTS: 4 -5 Coles strawberries diced 1 cup plain flour 1 tbsp baking powder 1 cup Buttermilk 1tbs Maple syrup Pinch of salt 1tbsp butter GARNISH: 1 Punnet of Coles Strawberries, halved...

Eggplant Masala

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

Kipfler Potatoes

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

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...

Roti

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

Spinach & Ricotta Rolls

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

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...

Banana Rum Tarte Tatin

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people TIME: 30 mins INGREDIENTS: 1 Sheet Coles Puff Pastry 2 medium ripe bananas ½ cup caster sugar 60ml rum 30 gm butter Pinch sea salt flakes ½ tsp ground cinnamon METHOD: Preheat oven to 220C. Peel and slice bananas...

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...

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...

Coconut Poached Chicken Salad

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

Welsh Rarebit

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

Saffron Poached Pears & Dukkah

RECIPE BY: Matt Sinclair SERVING SIZE: 6 people INGREDIENTS: 6 Small William pears 1L water ½ cup caster sugar Pinch of saffron threads 5 cloves 2 cinnamon quills 3 star anise 2cm piece ginger, sliced 1 orange peel, all pith removed DUKKAH: ¼ cup pistachios ¼ cup...

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...

Tiramisu

RECIPE BY: Matt Sinclair SERVING SIZE: 6 people INGREDIENTS: 395gm Brandcourts Sweetened Condensed Milk Squeeze Pack 200ml strong brewed coffee, room temperature 250gm Coles Cream Cheese 250gm Coles Mascarpone 60ml marsala 150gm sponge finger biscuits 100gm 70% cocoa...

Hasselback Bread

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

Tomato And Egg Curry

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

Jambalaya

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

Spring Veg Salad

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

Vegetarian Cutlets

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

Risotto w Rob

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

Brown Sugar Walnut Cakes

RECIPE BY: Matt Sinclair SERVING SIZE: 20 people TIME: 40 minutes INGREDIENTS: 250gm Ballantyne Unsalted Butter, room temperature 250gm brown sugar 2 eggs, room temperature 200 gm walnuts, blitzed into meal 200gm plain flour 1 tsp. baking powder 200ml milk Pinch of...

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...

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...

Dulce de Lychee

RECIPE BY: Michael Weldon TIME: Prep time: 20-25 mins Dulce de leche: 4 hrs Crumble baking time: 15-20 mins INGREDIENTS: 2 packets 395g Brandcourts Sweetened Condensed Milk Squeeze Pack 1 tin of lychee in syrup, lychees broken up into chunks 1 Jime, juice and lime 1...

Huevos Rancheros

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

Indian Fried Cauliflower

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

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...

Persian Salad

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

Spring Vegetable Quiche

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

Chargrilled Vegetables and Couscous Salad

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

Avocados 3 Ways

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

Spaghetti Puttanesca

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

Apple Frangipane Tart With Salted Caramel Sauce

RECIPE BY: Courtney Roulston SERVING SIZE: 6 people INGREDIENTS : 4 granny smith apples, peeled, halved, cored, thinly sliced 375gm packet butter puff pastry, thawed *must have this brand 20g Ballantyne Cultured Style Unsalted Butter 3Tb caster sugar Crème fraiche to...

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,...

Gado Gado

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

Pumpkin Cannelloni

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

Lemon Pancakes

RECIPE BY: Matt Sinclair SERVING SIZE: 12 people INGREDIENTS: ¼ cup Cobram Estate Lemon Infused Olive Oil 2 cups buttermilk 2 eggs, separated 2 cups plain flour 2 tsp. baking powder 2 Tbsp. caster sugar Zest of 1 lemon Pinch of salt Oil for cooking STONE FRUIT: ¼ cup...

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...

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,...

Banana Bread

RECIPE BY: Matt Sinclair INGREDIENTS : 3 large ripe bananas, roughly, mashed 1 banana, sliced lengthways, extra 1 cup Cobram Estate Light Extra Virgin Olive Oil 2 cups self-raising flour 1 tsp. Bi-Carb soda ¾ cup desiccated coconut, 1 ½ cups brown sugar 2 eggs,...

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,...

Banana Pancakes

RECIPE BY: Matt Sinclair   INGREDIENTS: 1 cup milk ¼ cup honey, plus a little extra to serve 3 eggs, room temp 3 bananas 1 cup flour 1 tsp baking powder Butter Cream Handful of strawberries, to serve METHOD: To make batter, in a bowl add milk and honey. Using eggs at...

Honey Semolina Cake

RECIPE BY: Matt Sinclair INGREDIENTS: 120 gm Ballantyne Rolled Unsalted Butter, softened 2 cups fine yellow semolina ½ cup Coles Finest Red Gum Honey 1 cup caster sugar 2 eggs, separated ½ cup milk ½ tsp vanilla extract 1 tsp baking powder ½ tsp baking soda pinch salt...

Olive Oil & Pepper Stewed Strawberries

RECIPE BY: Michael Weldon TIME: Prep time 10 mins Cook time 20-30 mins INGREDIENTS: 2 punnets Coles strawberries 75g caster sugar 75mls Cobram Estate Classic Extra Virgin Olive Oil ½ bunch of basil, leaves sliced thinly Coles Black Pepper 1tub Coles Mascarpone ½ bunch...

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...

Chocolate Chip Cookies

RECIPE BY: Matt Sinclair   INGREDIENTS: ¼ Cup Cobram Estate Light Extra Virgin Olive Oil 2 eggs 1 tsp vanilla extract Salt 1.5 cups brown sugar 80g milk chocolate 80g white chocolate 3 tbsp roasted peanuts, roughly chopped 1 tsp baking powder 2 cups plain flour...

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

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...

Super Easy Cheesecake

RECIPE BY: Matt Sinclair SERVING SIZE: 8 - 12 people INGREDIENTS: 1 Brancourts Sweetened Condensed Milk Squeeze Pack 250gm Coles Cream Cheese, softened 1/3 cup fresh passionfruit pulp, plus extra 250gm gingernut biscuits 125gm butter, melted 250gm mascarpone, softened...

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...

Salted Coconut Panna Cotta

RECIPE BY: Matt Sinclair   INGREDIENTS: 20g gelatin sheets 1L coconut cream 230g caster sugar 2 pinches of Pyramid salt METHOD: In a bowl, pour water over gelatin sheets to soften. Meanwhile, in a large saucepan, pour coconut cream, caster sugar, salt and give it a...

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...

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....

Gluten-Free Berry Crumble

RECIPE BY: Melissa Leong   INGREDIENTS : 1 cup Coles Frozen Mixed Berries A drizzle of honey 2 gluten free gingernut biscuits, bashed up 2 tbs almond meal A good knob of Ballantyne Rolled Unsalted Butter 1 pinch ground cinnamon 1 pinch sea salt METHOD: Preheat your...

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...

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...

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,...

Tom Kha

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people   INGREDIENTS : 250ml Coles coconut cream 400ml Massel Liquid Chicken stock 250gm oyster mushroom 200g cherry tomatoes, halved 1 stalk lemongrass, white part only, finely grated 1 inch piece galangal, peeled, finely...

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...

Apple Crumble

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS : 5 Coles Large Granny Smith Apples, peeled and cored, cut into 2 inch pieces 75 gm Ballantyne Unsalted Butter 75 gm rolled oats 50 gm brown sugar 50 gm shaved coconut 50 gm plain flour 1 tsp Chinese 5 spice...

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...

Mexican Rice

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

Garlic and Thyme Cous Cous stuffed Mushrooms

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

Fire Roasted Baba Ganoush

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

Palak Paneer

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

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...

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...