The Cook's Pantry - Vegetarian Recipes

Summer Fruit and Almond Free Form Tart

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 cups plain flour 2 Tbsp caster sugar 125gm LURPAK unsalted butter, chopped 2 eggs ¼ cup almond meal 700gm firm but ripe stone fruit, thinly sliced** 2 Tbsp raw or demerara sugar Icing sugar and cream...

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

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,...

Warm Peach Pudding

RECIPE BY: Mel Leong SERVING SIZE: 2 - 4 people INGREDIENTS: BATTER: 125g butter, softened  125g caster sugar 2 large free range eggs 125g self raising flour  Pinch of salt  SYRUP: 2 tablespoons brown sugar 120ml water 1 vanilla pod METHOD: Preheat oven...

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...

Burnt Honey Panna Cotta

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 4gm gelatine sheets 100ml cream 70gm caster sugar 1 vanilla pod, halved, seeds scraped 300ml buttermilk, room temperature ½ cup honey Juice of 1 mandarin ½ cup shelled pistachios, toasted, roughly...

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

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...

Burnt Spanish Cheese Cake

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Philadelphia cream cheese, room temperature 4 large eggs 1 ½ cup caster sugar 300ml Coles thickened cream 1 tablespoon plain flour 1 tablespoon lemon zest 2 tablespoons lemon juice icing sugar...

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...

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...

Carrot and Coconut Muffins

RECIPE BY: Olivia Wells SERVING SIZE: 2 - 4 people INGREDIENTS: 280gm Self raising flour 150gm brown sugar 1 tsp cinnamon 200gm grated carrot 150 gm shredded coconut 2 eggs 200ml Cobram Estate Classic EVOO ¼ cup coconut cream COCONUT CREAM CHEESE: 150gm Philadelphia...

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...

Ginger Beer Scones

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 125ml (1/2 cup) thickened cream 125ml (1/2 cup) ginger beer 55gm (1/4 cup) caster sugar 1 tsp Coles ground ginger Pinch salt 300gm (2cups) Coles Self Raising Flour 2 Tbsp milk METHOD: Preheat oven to...

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...

Tre Leche

RECIPE BY: Sarah Todd SERVING SIZE: 2 - 4 people INGREDIENTS: 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 5 large eggs , separated 1 cup granulated sugar , divided 1/3 cup whole milk 1 teaspoon vanilla extract 12 ounce can Coles evaporated...

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

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...

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...

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...

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

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...

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

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,...

Creme Caramel

RECIPE BY:Matt SinclairSERVING SIZE:2 - 4 people INGREDIENTS:CARAMEL:1 - 2 cups Coles Caster SugarCUSTARD:400ml Coles milk250g Philadelphia Spreadable cream cheese375g Coles condensed milk5 whole eggsVanilla bean pasteColes Aluminium foilMETHOD:Preheat oven to 140. In...

Fig and Pistachio Dutch Pancake

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 100gm Coles plain flour 1¼ cup Coles caster sugar 1 tsp mixed spice 160ml full cream milk 3 eggs Zest of 1 lemon 25gm LURPAK salted butter 2 Tbsp. pistachios, roughly chopped 4 figs, sliced ¼ cup Greek...

Lemon Delicious

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 75gm Lurpak unsalted butter 200gm caster sugar Zest and juice of 2 lemons Juice of 2 mandarins 4 eggs, separated 75gm self-raising flour 350ml milk ¼ tsp salt ¼ tsp cream of tartar METHOD: Preheat oven...

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...

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

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...

Blueberry and Thyme Cobbler

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: BATTER: 1 ¼ cups plain flour ½ cup caster sugar 1 ½ teaspoons baking powder ¼ teaspoon salt ¾ cup milk 1/3 cup melted Lurpak salted butter TOPING: ½ cup caster sugar 2 punnets of Coles Eureka...

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

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,...

Nan’s Bangin’ Baked Custart Tart

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1 ½ cups cream ¾ cup full cream milk 2 eggs, plus 2 yolks 75gm caster sugar 1 tsp vanilla paste 1 pre-formed shortcrust pastry case (in foil pan) ½ tsp Coles ground nutmeg METHOD: Preheat oven to 140C....

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...

Anzac Ice Cream Sandwiches

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1 cup oats 1 cup Coles plain flour 1 cup shredded coconut 2/3 cup Coles brown sugar 1 egg, lightly beaten ¼ cup golden syrup ½ cup coconut oil ½ tsp. BiCarb soda 1 tsp. salt. 1 litre coconut sorbet...

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,...

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...

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

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

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...

Strawberry Galette

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 185g plain flour, plus extra for dusting ¼ teaspoon baking powder 120g salted Lurpak butter, cold, cut into cubes 90g Philadelphia cream cheese, cold, cut into cubes 3 tablespoons cream, cold ALMOND...

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

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...

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...

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,...

Roasted Peach Tart

RECIPE BY:Matt SinclairSERVING SIZE:2 - 4 people INGREDIENTS:1 x 375g All butter puff pastry sheet8 peaches, washed2 tablespoons honey, plus extra to serve1 teaspoon vanilla bean paste1 x 250g Philadelphia spreadable cream cheesePISTACHIO PRALINE:½ cup pistachio...

Self-Saucing Chocolate Pudding

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 60gm Lurpak butter 1 1/2 self raising flour 1/4 cup cocoa 1 cup caster sugar 180ml milk 1 tsp vanilla extract 1 cup brown sugar 1/3 cup cocoa 2 cups boiling water Coles dollop cream, to serve METHOD: Add...

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...

Thai Red Rubies in Coconut Milk (Tab Tim Grob)

RECIPE BY: Lillie Giang SERVING SIZE: 2 - 4 people INGREDIENTS: 2 tbsp water 1 cup red syrup 1 cup Valcom Water Chestnut Whole (cut into small, evenly, bite-sized pieces) 1 cup tapioca flour ½ cup water ½ cup sugar 1 cup TCC Premium Coconut Milk crushed ice a pinch of...

Apple & Raisin Turnover

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1 Tbsp butter 2 Granny smith Apples, peeled, cored, diced 2 Tbsp raisins 1/4 cup brown sugar 1 tsp mixed spice Salt 1/3 cup caster sugar 1 Tbsp ground cinnamon Puff pastry Vanilla ice cream, to serve...

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

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)...

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...

Fig and Poppyseed Tart

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 150gm Philadelphia cream cheese, room temperature 60ml cream 1 tsp vanilla extract ¼ cup honey Salt 3 Tbsp poppy seeds 1 egg yolk 6 fresh figs, halved 1 x 20cm tart case METHOD: Preheat oven to 160C...

Apple Rumble

RECIPE BY:Steve Flood w. Matt SinclairSERVING SIZE:2 - 4 people INGREDIENTS:APPLE FILLING:6 granny smith apples, peeled, cored and chopped into 1.5cm dicezest and juice of 2 lemons3 tablespoons brown sugar1 tablespoon salted butter1 teaspoon ground cinnamon1⁄4...

Mango and Macadamia Yoghurt Semifreddo

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

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...

Hazelnut Spread and Strawberry Pizza

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: Dough 150g plain flour 150g bread (strong) flour 3g dry yeast 200mL warm water 10mL Cobram Estate classic Extra Virgin Olive Oil Pinch of sea salt Extra plain flour or semolina flour for working dough...

Blackforest Cheesecake

RECIPE BY: Matt Sinclair   SERVING SIZE: 2 - 4 people   INGREDIENTS: 250g Choc Ripple Biscuits 80gm LURPAK unsalted butter, melted Salt 250g Philadelphia cream cheese, softened 250g Coles mascarpone, softened 1 tin condensed milk Zest and juice of 1 orange 300g...

Baci Impossible Pudding

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 400ml milk 50gm hazelnut meal 100g Coles 70% dark chocolate, cut into small pieces 50g LURPAK unsalted butter, melted 3 Tbsp hazelnut spread 2 eggs 50g plain flour 2 Tbsp cocoa powder 110g caster sugar...

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...

Ginger Pancakes with Grilled Spiced Pineapple

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1 cup Self-Raising flour ½ tsp Bicarb soda ¼ cup packed brown sugar 2 tsp. Coles ground ginger ½ tsp Coles ground cardamom ½ tsp salt 1 cup milk 1 egg 100gm Lurpak unsalted butter ¾ cup Coles Caster...

Coconut Crepe (Kueh Dadar)

RECIPE BY:Sashi Cheliah SERVING SIZE:2 - 4 people INGREDIENTS:30g fresh pandan leaves100ml water100g plain flour1 whole egg300ml coconut milk80ml pandan juice1 tbsp Cobram Estate Light EVOOPinch of salt100g gula melaka (dark palm sugar)250g grated coconut1 tbsp...

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  ...

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...

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...

Strawberry Sunday

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: Coles Vanilla Ice-Cream Coles Finest Strawberry Gelato 1 punnet of Coles Taste n See strawberries, extra for garnish 2 tbs pistachios 1 tbs vanilla bean paste Coles Scotch Finger Biscuits Coles Vanilla...

Pear and Raspberry Quick Mix Cake

RECIPE BY: Olivia Wells SERVING SIZE: 2 - 4 people INGREDIENTS: 1.5 - 2 cup Self Raising flour 3/4 - 1 cup caster sugar (approximately ½ the ratio of flour) 3/4 cup milk 125g pre melted butter 2 eggs 1 tbsp Vanilla bean paste  Tinned pears, to your preference + extra...

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...

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...

Auntie Em’s Banana and Walnut Loaf

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1 1/2 cups almond meal 1/4 cup rolled oats 1 tsp baking soda 1/2 tsp salt 1/2 tsp Coles cinnamon 2 large ripe bananas, mashed 2 eggs, lightly beaten 1/4 cup Jalna Greek yoghurt 1 tsp vanilla extract 1/2...

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

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...

Blueberry Breakfast Jar

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 punnets of Coles Eureka blueberries 1 tub of Jalna Greek yoghurt honey GRANOLA: 2 cups of rolled oats ½ cup of sunflower kernels ½ cup dried cranberries ½ cup roasted almonds ½ cup coconut flakes ½...

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

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

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)

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

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...

Honeycomb

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 65g honey 18g bi-carb soda 415 g caster Sugar 150g glucose Syrup 70g water   METHOD: Line a 20cm-baking tray with baking paper. Pour honey, caster sugar, glucose syrup and water into a large pot and...

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

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...

Black Forest Dark Chocolate Mousse

RECIPE BY:Georgia BarnesSERVING SIZE:2 - 4 peopleINGREDIENTS:2 cups preserved morello cherries2 cups morello cherry preserving syrup2 cups fresh or frozen blackberries600ml Coles thickened cream200g Coles dark chocolate, finely chopped50g Coles dark chocolate,...

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...

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...

Pineapple and Strawberry Tarte Tatin

RECIPE BY:Michael WeldonSERVING SIZE:2 - 4 peopleINGREDIENTS:1 punnet of Coles Taste n See strawberries, quartered¼ pineapple, chopped into 1-2 cm wide slices½ cup Lurpak salted butter1 sheet of puff pastry½ cup sugar½ cup cream METHOD:Preheat fan-forced oven to 180...

Aunty Joan’s Mud Cake

RECIPE BY:Courtney RoulstonSERVING SIZE:2 - 4 peopleINGREDIENTS:250g Lurpak unsalted butter4 tablespoons cocoa powder2 cups caster sugar1 cup hot water1 ½ cups plain flour¼ cup self raising flour2 Coles eggs, slightly beaten1 tablespoon instant coffee1/3 cup whiskey1...

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

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...

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...

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

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...

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

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...

Carrot Cake

RECIPE BY:Matt SinclairSERVING SIZE:2 - 4 peopleINGREDIENTS:2 eggs1 cup caster sugar3/4 cup Cobram Estate Light EVOO1 tsp vanilla extract2 cups grated carrot1 1/4 cup plain flour1 tsp baking soda3 tsp ground cinnamon3 tsp mixed spice1/2 tsp salt1/3 cup toasted...

Quick Blueberry Chia Jam

RECIPE BY:Courtney RoulstonSERVING SIZE:2 - 4 peopleINGREDIENTS:1 ½ cups blueberries1 heaped tablespoon Coles white chia seeds½ cup (125ml) water¼ cup maple syrup½ teaspoon vanilla bean paste4 thick slices Coles Laurent Sourdough bread, toastedSALTED ALMOND BUTTER:2...

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...

Apple, Raisin and Almond Bircher Muesli

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1.5 cups rolled oats 1/2 cup sliced natural almonds 1/4 cup pepitas 1/4 cup sunflower seeds 1/3 cup golden raisins 1 tsp ground cinnamon Sea salt 1 Granny smith apple, grated 400ml cloudy apple juice...

Yoghurt Cake with Orange & Star Anise Anglaise

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1 cup caster sugar 3 eggs, room temperature ¾ cup Jalna Greek yoghurt Zest of 1 lemon 1 tsp. vanilla extract 1 ½ cup Coles self raising flour ½ tsp salt 120ml Cobram Estate Light Extra Virgin Olive Oil...

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...

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

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...

Spiced Chocolate, hazelnut and Pear Torte

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: ¾ cup bittersweet dark chocolate chip melts 2/3 cup Cobram Estate Light EVOO ¾ cup brown sugar, firmly packed ¾ cup Coles hazelnut meal (ground hazelnuts) ½ cup almond meal 3 eggs, yolks and whites...

Avacado Cacao Mousse

RECIPE BY:Courtney RoulstonSERVING SIZE:2 - 4 peopleINGREDIENTS:4 large ripe soft Coles Avocados, peeled & seeded100ml Coconut Cream, refrigerated overnight1/2 cup raw cup cacao powder1 teaspoon vanilla bean paste1/2 teaspoon sea salt flakes8 medjool dates,...

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...

Italian Pear Cake

RECIPE BY:Matt SinclairSERVING SIZE:2 - 4 peopleINGREDIENTS:2 or 3 small ripe pears, peeled and cut into 1/8 (or quarters) segment3 eggs150g caster sugar150g self raising flour, sifted30g corn flour, sifted1tsp vanilla bean paste90g butter, meltedHandful of almonds...

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

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

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

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...

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,...

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 :...

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...

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...

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 SinclairSERVING SIZE:2 - 4 peopleINGREDIENTS:Streusal Topping¼ cup shredded coconut¼ cup brown sugar¼ cup plain flour1 teaspoons ground cinnamon50g cold Lurpak Unsalted Butter, grated or cut into small cubes1 pinch of saltMuffins1 ½ cups of self-raising...

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...

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...

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...

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...

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,...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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,...

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...

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...