A Local Table 2022

A LOCAL TABLE SUMMER ENTERTAINING Celebrating Western Australia’s Growers, Producers & Makers KATE FLOWER EDITION III

“There is nowhere else I’d rather be, nothing else I would prefer to be doing. I am at the beach looking west with the continent behind me as the sun tracks down to the sea. I have my bearings.” TIM WINTON “LAND’S EDGE: A COASTAL MEMOIR” COVER CREDITS Photographer: Craig Kinder Food Photography Creative Direction and Styling: Kate Flower Food Thank you to our wonderful talent: Gemma Fowler, Eko Pam, Jamie Nancarrow, Paul Fair and Alicia Robinson Dresses by: Morrison Tablecloth & Linen: Busatti Australia Dinnerware Ceramics: Winterwares 2

Warming up with Seasonal Summer Entertaining in WA Thongs by the front door, sun-kissed skin, beach hair, picnics at the river, friends on the balcony on hot Summer evenings, family around the table… whatever it means to you, WA Summer is our stellar season for entertaining. With WA’s beautiful warm climate, entertaining often revolves around outdoor gatherings as we come together to celebrate the end of one year and welcome in the next. So this year, for my third cookbook, I wanted to make A Local Table all about how to enjoy this fun and festive time of year when everyone is most focused on food and entertaining, with recipes that are full of flavour, easy to pull together and which still draw a gasp of appreciation when placed on the table. Most importantly, I wanted these recipes to demonstrate the gratitude I have for the fresh, seasonal produce and artisan foods we have access to in WA and the admiration I feel towards our talented and hard working local farmers, producers and food creatives. Anyone who has spent time with our food industry champions will know that it’s passion that drives them to work as hard as they do to deliver outstanding food to market. This cookbook is about West Australians for West Australians. Inside you will find brilliant foodie offerings through locally focused recipes, breakfast ideas, portable picnics, menu planning ideas, delectable desserts and encouraging simple but stunning entertaining at home where everyone can pitch in! Make the most of our lift out so you can find where to peruse and purchase these fabulous local products in our WA Suppliers listing guide. I am a proud WA food advocate because, quite simply, I think we have the freshest, most innovative food products on the market! My heartfelt thanks go to major sponsors of this project, Buy West Eat Best and Hart & Co Appliances, without whom the publication of this book would not be possible. Both organisations are embedded in the Western Australian community and support the local food industry in their own important ways. So, let’s choose A Local Table this Summer and share Western Australia’s bounty with the people we love the most. Kate x 3



CHAPTERS BRUNCH 9 SEASONAL SALADS 27 SIMPLE & SWEET 45 ON THE BBQ 61 PADDOCK & SEA 77 PLANT-BASED MAINS 95 DESSERT 105 DRINKS FOOD 115 DRINKS 131 PICNIC PLATES 143 5

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BRUNCH Lavish Bircher Muesli 11 with Sweet Native Dukkah Asparagus and Avocado Whip on Ciabatta 13 Buckwheat Crêpes 15 with Kale & Apple Salad BBQ Breakfast Chapati 17 Light Blue Cheesecake 19 with Crisp Red Grapes & Vino Cotto Canola and Corn Loaf 21 Baked Tomatoes on Toast with Anchovy Remoulade 23 Spiced Kheer with Strawberry & Rosewater 25 9

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LAVISH BIRCHER MUESLI with Sweet Native Dukkah Make your bircher extra special when entertaining and top with lavish dressings such as this homemade sweet dukkah featuring native spice and lemon myrtle and finish with passionfruit, coconut and yoghurt. Staying local, I used Single Origin Rolled Oats by Dirty Clean Food and divinely creamy Bannister Downs Dairy milk. Dirty Clean Food oats are regeneratively farmed and minimally processed on a property in WA’s wheatbelt and you can really taste the difference. VEG | DF option To Prepare Sweet Dukkah SERVES 6-8 Pre-heat oven to 150°C. Roast macadamias and pistachios on an oven tray 2 cups rolled oats (Dirty Clean Foods) for 8-10 minutes. 1 cup milk (Bannister Downs Dairy) Roast sesame seeds, coconut and lemon zest for 5-6 minutes. Pinch of cinnamon Remove from oven and allow to cool. 1 tsp vanilla bean paste Combine nuts, seeds, half of the roasted coconut and half of the 1 cup Greek yoghurt (unsweetened) roasted zest in a mortar and pestle and crush to desired texture. 2 apples, finely julienne Combine with the spices, lemon myrtle, salt and sugar. 2 tbsp honey, plus extra to serve Store in an airtight jar until required. 1 orange, juice and zest Set aside remaining coconut and zest for garnishing. Sweet Dukkah (makes 1 cup) Bircher Muesli 30g macadamia nuts Combine oats, milk, cinnamon and vanilla in a medium bowl. 30g pistachio Stir well. Cover and refrigerate overnight. ¼ cup sesame seeds The next morning, add yoghurt, grated apple, honey, orange 2 3cup shredded coconut zest and juice to taste. Mix well. 1 lemon, zested in long strands ½ tsp cinnamon To Assemble Pinch of cardamom Spoon muesli onto a large shallow serving platter. 1 tbsp coconut sugar Top with fruit, coconut and pistachios. Drizzle over additional 1 8 tsp salt honey and honeycomb. Scatter sweet dukkah. Serve with a ½ tsp lemon myrtle powder (Kakulas Sister) side bowl of additional sweet dukkah. For Serving Make Ahead 2 cups combination of fresh berries 4 passionfruit Bircher muesli can be made and stored, covered, in the Remaining coconut fridge for up to 4 days. The mixture will become thicker; ½ cup pistachios you can add a little extra milk to serve. Honeycomb Sweet dukkah COOK’S NOTES + Apple juice can be used instead of milk for a dairy free bircher muesli. Adjust the sweetness by reducing the amount of honey added. + The taste of lemon myrtle will develop over time, moving from lemon to an enhanced eucalyptus flavour. Adjust quantities to suit your palette. + Make this dish a year round favourite by replacing Summer berries with stewed apples or pears. 11

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ASPARAGUS AND AVOCADO WHIP on Ciabatta Make breakfast a little more interesting with the delicious creaminess of this avocado and feta whip with a gorgeous lemony kick. Using quality bread like the ciabatta loaf featured here from local bread makers Il Granino Bakery and fresh, locally sourced asparagus really elevates the dish. Sprinkling toasted hazelnuts on at the end would lift this breakfast from an everyday dish to entertaining in a flash. VEG To Prepare SERVES 4 Heat a griddle pan over high heat, drizzle the olive oil on the ciabatta and add to the pan, toasting each side until 4 slices Ciabatta (Il Granino Bakery) cooked to your liking. 2 bunch of asparagus, washed and trimmed Using the same griddle pan, cook the asparagus for a Olive oil minute or two, each side. Salt and pepper to season Avocado Whip Lemon slices to garnish Place all ingredients in a blender and blend until smooth. Alternatively use a fork and mash until smooth. Avocado Whip 1 avocado, skinned and pip removed Assembly 100g Danish feta Lay your ciabatta on a plate and top with one quarter of ½ lemon, juice of the avocado whip and one quarter of the grilled asparagus. Season to taste and serve garnished with lemon wheels. COOK’S NOTES + Add a poached egg or two to add protein to your breakfast. + You should trim your asparagus ends where it would naturally snap when bent. 13

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BUCKWHEAT CRÊPES with Kale & Apple Salad A traditional Italian recipe, this substantial savoury crêpe showcases local buckwheat grown in our South West. Buckwheat lends a beautiful texture to the crêpes and the addition of sharp vintage cheddar against a sweet apple and kale salad adds up to a beautifully balanced breakfast dish. Buckwheat is a grain-like seed with a strong, nutty flavour similar to whole wheat or rye and is both versatile in the kitchen and high in nutritional value. Naturally gluten-free, buckwheat flour makes a wonderful pantry staple for sweet and savoury cooking. VEG To Prepare MAKES 6 Combine flour in a medium size bowl. Crêpes 1 cup buckwheat flour (South Coast Hemp Foods) Season. 1 cup plain flour 2 tsp olive oil Add oil and enough water to wet the mixture. 1-2 cups of water (see notes in preparation) 1 cup grated vintage cheddar Stir quickly and add more water until the batter pours from the spoon in a similar consistency to single cream. Kale and Apple Salad 2 cups kale, finely sliced Allow the batter to stand for 5 minutes. 1 apple, julienne 2 tbsp olive oil Add more water to finalise consistency. 1 tbsp lemon juice Heat a medium pan over high heat and pour in around 1/3 of a cup of crêpe mix. Sprinkle cheese on the top side while cooking. Flip the crêpe once the underside is golden brown, then cook until the cheese is crisp on the underside. This is a rustic crêpe, you are not looking for a perfect round. Meanwhile, combine Kale and Apple Salad ingredients together in a bowl. Serve crêpes on a plate topped with kale and apple salad. Don’t be shy…fold the crêpe like a taco, pick up in your hands and devour. 15

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BBQ BREAKFAST CHAPATI This is a fabulous way to serve breakfast to a crowd through our warmer months. Load up the BBQ with eggs and flatbread, then let your guests create their very own breakfast chapati. One of the secrets to this flavour bomb of a breakfast is the tempering of spices and curry leaves in oil, which infuses to create an extra layer to the dish. Aside from the fresh items on the plate, I sourced all the ingredients from Kakulas Sister in Fremantle. I love filling my spice jars from their scoop range, sourcing interesting and ever changing WA artisan products from the shelves and being tempted by the delicious handmade Greek treats from the counter. VEG To Prepare SERVES 4 Curry Leaf Canola Oil In a small pan, heat canola oil for one minute over medium high 4 large plain chapati (Mughal Foods, Kakulas Sister) heat, then add curry leaves, coriander, cumin seed and garlic. 4 free range eggs (Little Creek, Kakulas Sister) Cook for a moment until the curry leaves are popping and the 2 tbsp (heaped) Local Goat Labne (Little Sister) spices become fragrant. Hogan’s eggplant pickle (Kakulas Sister) Remove from heat and set aside to infuse. 1 bunch fresh coriander Tomato Salad 2 large vine ripened tomatoes, diced Chop tomatoes, add salt a pinch of salt and set aside. Sea salt Drain tomatoes of excess juice, stir through two tablespoons of the curry oil and season again to taste. Curry Leaf Canola Oil ½ cup canola oil (Block 275) On a BBQ or in a hot pan, cook chapati to packet instructions, 10 fresh curry leaves then cook eggs to your liking. 1 tsp coriander seed Top warm chapati with labne, egg and tomato salad and 1 tsp cumin seed finish with coriander. 2 garlic cloves, bruised Serve with Hogan’s Eggplant Pickle and extra curry oil on the side. COOK’S NOTES + There are so many other items you could add to this dish. Why not try whipping up some dahl or grilling some veggies on the BBQ to replace the egg. 17

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LIGHT BLUE CHEESECAKE with Crisp Red Grapes & Vino Cotto Magic happens when you marry a subtle, light blue cheese with the sweet pop of crisp, local red grapes in this gourmet savoury cheesecake recipe. This recipe could be served for breakfast, lunch or dinner and you could get creative and use any number of fresh toppings to change it up from one occasion to another. VEG | GF option To Prepare SERVES 8-10 Pre-heat oven to 160°C. Base 125g Nordic crackers (Mette is Baking) Prepare a loose base fluted, rectangular tart dish (32cm x 12cm) 125g digestive biscuits by greasing and lining base and sides. 75g parmesan, finely grated 100g unsalted butter, melted Saute leeks in a little butter and olive oil over a gentle heat until soft. Set aside to cool. Filling Butter and olive oil, to saute For the base, place crackers, biscuits and parmesan in a 1 leek, finely sliced food processor. Blitz well to form a fine crumb. 350g cream cheese, cubed 375g firm ricotta Melt unsalted butter and, with the motor running, pour in 150g soft blue cheese (HaVe Blue OMG cheese) butter and blitz until mixture is well combined. Press firmly 4 eggs, whisked lightly with a fork and evenly into the base and sides of the prepared tin. 1 tsp thyme, leaves picked, plus extra to serve Chill until ready to use. 3 tbsp chives, finely sliced ½ tsp sea salt and pepper Filling To Serve Place all ingredients, including sauteed leek, in a food Red grapes, small bunch, sliced widthways processor and blend until smooth. Rocket, small handful Vino Cotto, drizzle Pour mixture onto the prepared base and bake for 30-40 Walnuts, toasted minutes until just set. Cover with foil if the top is browning too quickly. COOK’S NOTES + If you don’t own a food processor, all of these steps can be Allow to cool to room temperature before removing from tin or refrigerate until ready to serve. done by hand in a large mixing bowl. + For a gluten free option, use Mette’s gluten free crackers and To Serve gluten free plain biscuits. Cheesecake is best served slightly warm or at room + Bring cheesecake back to room temperature before serving temperature. to enjoy the full flavour. Top cheesecake with crisp red grapes, a scattering of Flavour Variations fresh rocket leaves, a drizzle of Vino Cotto and some walnuts. Make the most of seasonal summer fruits and pair the cheesecake with fresh blood plums, nectarines or blueberries. If you prefer a deeper blue cheese flavour, add a more pungent blue, or increase the quantity of blue cheese. 19

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CANOLA AND CORN LOAF Perfect for brunching, picnics and packing into school lunches, the secret to this moist loaf is the gorgeous Block 275 Cold Pressed Canola Oil I used which is rich with texture and aroma. If there is any loaf left over after the first sitting, slice it thickly and toast in a sandwich press. MAKES 1 LOAF (serves 10) To Prepare 3 corn cobs (or a cup of frozen corn) Pre-heat oven to 180°C. 130g unsalted butter 100g bacon, diced Grease a 10cm x 25cm, 8cm deep loaf pan, and line 1 tsp smoked paprika with baking paper. 1 tsp coriander, ground 100g sweet potato, grated Slice the kernels off the corn cobs. 190g plain flour 150g polenta Melt 20g of the butter in a large frypan over medium heat. 3 tsp baking powder Pan fry two-thirds of the corn kernels with the bacon for 3 2 tsp fine salt minutes, or until the corn has softened. 140g canola oil (Block 275) 250g Greek yoghurt Add the spices and sweet potato and fry for a further 40g honey 1-2 minutes until fragrant, then set aside to cool. 4 medium eggs, room temp 2 spring onion, trimmed and thinly sliced Place the flour, polenta, baking powder and salt in a large 1 green chilli, seeds removed and diced finely bowl and whisk to combine. 50g grated tasty cheese In a separate bowl, melt the remaining 110g butter and COOK’S NOTES combine with the canola oil, yoghurt, honey, and eggs + Canola oil has the least saturated fat of all the dietary fats. It is until well combined. loaded with polyunsaturated (omega-3 and omega-6) and monounsaturated (omega-9) fats. These unsaturated fats can Pour the wet mixture into the dry ingredients and whisk until help reduce the risk of heart disease and lower cholesterol levels. well combined with no lumps. Add the fried corn mixture, + This delicious, wholesome loaf keeps for 3-4 days in an airtight spring onion and chopped chilli and mix until just combined. container in the fridge, or it can be sliced and frozen. + Omit the bacon for a vegetarian loaf. Pour the mixture into the prepared loaf pan. Combine the cheese and remaining corn kernels in a small bowl and scatter evenly over the top of the loaf. You could also add sliced green chilli. Bake on the top oven shelf for 45 minutes, then reduce the oven to 160°C and turn the pan. Bake for a further 8-10 minutes until golden on top and a skewer inserted into the middle comes out clean. When you touch the loaf, it should feel springy. Leave in the pan for 10 minutes, then turn out onto a wire rack. Serve warm. Produce Bite The flavourful canola oil showcased in this recipe is by passionate local farmers the Mann family who own Block 275 and produce sustainably grown, cold pressed canola oil from their small family farm in Moonyoonooka in WA’s Mid West. Their single origin products are made solely from the canola grown and harvested on their property using a GM-free variety of canola. Once harvested, each batch of oil is cold-pressed, hand bottled and labelled with no solvents, hexane, heat, bleaches or deodorising, it’s 100 per cent natural and you can definitely taste its bold, nutty flavour in your cooking. 21

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BAKED TOMATOES ON TOAST with Anchovy Remoulade Sometimes it’s the simplest of dishes that deliver great pleasure and this dish full of bright red WA tomatoes bursting with colour and flavour says delicious Summer simplicity to me. To balance the natural sweetness of these roasted tomatoes I created a salty anchovy remoulade using locally-caught anchovy fillets. VEG | GF option To Prepare SERVES 6 Pre-heat oven to 200°C. 800g ripe tomatoes, cut into 3cm pieces 1-2 tbsp raw sugar, adjust according to sweetness of tomatoes Toss together tomatoes, sugar, salt, garlic, fennel seeds and 1 tsp sea salt red wine vinegar. Add a drizzle of olive oil and generous grind 2 garlic cloves, minced of black pepper. ½ tsp fennel seeds, crushed 1 tbsp red wine vinegar Place tomato mixture on a baking tray, scatter with parmesan 20g parmesan, finely grated and bake for 20 minutes until tomatoes are charring and Extra virgin olive oil parmesan is toasted. 6 slices of sourdough, griddled or toasted In the meantime, prepare remoulade. Anchovy Remoulade Heat olive oil in a small pot over medium heat. Add fennel ¼ cup extra virgin olive oil seeds, chilli and anchovies, swirling and toasting until the spices ½ tsp fennel seeds, crushed are fragrant and the anchovies dissolve (2-4 minutes). Allow to ¼ tsp chilli flakes, crushed cool and then strain, setting oil aside. 6 anchovy fillets (Mendolia Seafoods) ¼ cup parsley leaves, finely chopped In a small bowl, combine parsley, fennel fronds, parmesan, 1 tbsp fennel fronds, finely chopped yoghurt and mayonnaise. Add half of the cooled oil and whisk 20g parmesan, finely grated with a fork to combine. Reserve remaining oil to drizzle over ½ cup natural yoghurt toast if desired. 2 tbsp good quality whole egg mayonnaise To Assemble Lay toasts on a serving plate, top with roasted tomatoes and their juices. Drizzle a spoonful of remoulade across each and scatter additional fennel fronds to serve. Make Ahead Roast tomatoes can be made ahead of time and reheated just before serving. Remoulade can be made 5 days in advance and stored in the fridge. COOK’S NOTES + The Anchovy remoulade is an extremely versitile condiment and can be paired very successfully with both white and red meats, as a salad dressing or even with roasted potatoes. Don’t be afraid to be adventurous and drizzle generously! + For gluten free use your favourite gluten free loaf. 23

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SPICED KHEER with Strawberry & Rosewater Breakfast has so much more potential for variety than we give it credit for. Shake up the offering and draw inspiration from the kitchens of the many cultures that now call Western Australia home. I’ve always been a huge fan of a comforting English rice pudding, however I have to admit India does it better with their generous additions of spices, nuts and glamorous toppings. Serve Kheer warm in winter and cold in summer to best suit the temperature. VEG | GF To Prepare SERVES 6 Pour the milk into a large, heavy-based pot set over a medium heat. Kheer Add the cardamom, vanilla and cinnamon. 2 litres full cream milk, (Bannister Downs Dairy) Bring milk to a simmer, then scatter in the rice 10 cardamom pods, bruised and reduce the heat to low. 4 cinnamon sticks Simmer for 40 minutes, stirring regularly to prevent 1 vanilla bean, sliced in half the rice sticking to the base of your pot. 150g basmati rice Cook until the rice has broken down and is very soft. 100g caster sugar Stir in the sugar until it has dissolved. 100ml pouring cream Remove the cardamom and cinnamon sticks using a slotted spoon. Strawberry Stir in the cream and set aside to cool. 400g strawberries, hulled and sliced in half (Heavenly Strawberries) While the Kheer is cooking, prepare the strawberries. 2 tbsp caster sugar Place all ingredients in a bowl and toss. Adjust ½ tsp vanilla powder rosewater to taste. 1 tsp rosewater (Kakulas Sister) To Serve To Garnish Serve the Kheer room temperature or chill overnight in the fridge. 2 tbsp rose petals When serving, top with strawberries, rose petals and pistachios. 2 tbsp pistachio, chopped COOK’S NOTES + As cows milk is the main element of this dish, it is important to choose a quality milk to enhance the outcome. I love our locally-made Bannister Downs milk because it is creamy, nutritious, doesn’t have any additives and is sustainably produced in Northcliffe. + Try other spices in your pudding or colour and flavour with saffron. + Kheer makes a great school snack or afternoon tea. 25

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SEASONAL SALADS Israeli Couscous Tabbouleh with Orange & Black Olives 29 Lemongrass and Cucumber Salad 31 Basmati and Spiced Carrot Salad 33 Beans and Pickled Beets 35 Leafy Strawberry Salad 37 Shaved Asparagus and Watercress Salad 39 Rockmelon and Prosciutto Panzanella with Creamy Stracciatella 41 Crispy Roast Potatoes with Chestnut Pork Lard 43 27

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ISRAELI COUSCOUS TABBOULEH with Orange & Black Olives Israeli couscous is a fantastic ingredient for a seasonal salad, it has great texture and is the perfect neutral base for fresh herbs and other flavour combinations such as the delicious mix of orange rind and black olives in this recipe. While this is a lovely, substantial salad in its own right, it pairs well with other leafy salads or you could mix through grilled chicken to make it more of a meal. VEG | V | DF To Prepare SERVES 6 Place couscous and stock in a saucepan, cover and bring to the boil. Turn down heat to a low simmer and cook for 7-10 1 ½ cups Israeli couscous minutes until stock is absorbed and couscous is tender. 1 ½ cups vegetable stock (cold) Spoon couscous into a bowl, drizzle with a generous glug Olive oil of oil to prevent clumping and allow to cool. 1 cup parsley, finely chopped For dressing, whisk all ingredients in a bowl. Set aside 1 cup coriander, finely chopped until serving. 2 tbsp fennel fronds, finely chopped Once cool, toss herbs, zest and olives through couscous. 2 tbsp chives, finely chopped Serve with small slices of orange and toasted, 2 tbsp mint, finely chopped flaked almonds (optional). 2 tbsp basil, finely chopped Dress salad just prior to serving. 1 orange, zest ½ cup black olives, pitted COOK’S NOTES + If couscous clumps when cooling, run fingers through the grains Dressing to break apart before adding herbs and dressing. 2 tbsp orange juice 1 ½ tbsp red wine vinegar 2 tbsp extra virgin olive oil (Great Southern Groves) ½ tsp sea salt To Serve 1 orange, small slices ¼ cup, flaked toasted almonds (optional) 29

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LEMONGRASS AND CUCUMBER Salad Asian cucumber salads are beautifully light and zesty and on trend right now, so I decided to create my own version starring radish, purple shallots, mint leaves and a hint of lemongrass. This cucumber salad is the perfect accompaniment for the Coconut Beef Shin recipe in the book but also pairs well with grilled fish or chicken. VEG | V | GF | DF To Prepare SERVES 6 For dressing, combine all ingredients in a large bowl and whisk to mingle flavours. 3 Lebanese cucumbers, sliced diagonally Add all salad ingredients and gently toss dressing then 4 radish, thinly sliced place in a salad bow. 3 spring onion, sliced 1 purple shallot, thinly sliced Make Ahead ½ cup mint leaves, picked and torn 1 cup coriander leaves, picked and torn Dressing can be made three days ahead and stored in the fridge. Dressing 2 tbsp apple cider vinegar 1 tbsp lime juice 1 tsp caster sugar 1 tsp toasted sesame seed oil (Kakulas Sister) 1 tbsp extra virgin olive oil (Great Southern Groves) 1 tbsp lemongrass stalk, white part only, finely diced 31

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BASMATI AND SPICED CARROT Salad VEG | V | GF | DF option To Prepare SERVES 6 (as a side salad) Pre-heat oven to 200°C. 5 large carrots, peeled and cut into 1cm dice ¼ cup coriander stalks, finely chopped Place carrots, coriander stalks, olive oil, cumin, coriander, 3 tbsp olive oil paprika, chilli and turmeric in a bowl, season well with sea 2 tsp cumin seeds, roughly ground salt and freshly ground black pepper, and mix well. 2 tsp coriander seeds, roughly ground 1 tsp paprika Spread out in a single layer on a baking tray and roast for 1 tsp chilli flakes (or to taste) 20-25 minutes,until golden and tender. Set aside to cool. 1 tsp turmeric, ground Meanwhile, wash rice and drain well. ½ cup sunflower seeds, lightly toasted ½ cup chopped cranberries, currants or barberries Place butter in a saucepan over medium heat to melt. ½ cup coriander leaves, roughly chopped ¼ cup mint, roughly chopped Add rice and fold through the butter to coat. ¼ Spring onion, thinly sliced 1 tsp garam masala Add water and cover with alfoil followed by a tight-fitting lid, and bring to a boil. Basmati 1 tbsp butter (for DF option use olive oil) Immediately reduce heat to the lowest setting and simmer, 1 cup basmati, rinsed covered for 15 minutes or until water has been absorbed and 1 ¼ cups water rice is dry. Dressing Remove from heat, keeping the lid on, and leave for 10 minutes ¼ cup (60ml) lemon juice before removing the lid and cooling to room temperature. 1 tbsp apple cider vinegar 2 tsp honey Dressing Large handful of parsley leaves, roughly chopped Blend together all ingredients apart from the parsley. Add parsley and pulse in the blender to chop the parsley into the dressing. Pour over cooled rice, stir in the roasted carrots and any spices from the tray, sunflower seeds, cranberries and chopped coriander, mint and onion then adjust seasoning to taste. Plate up then sprinkle with a little garam masala. Any leftover salad will keep well in the fridge until the following day. COOK’S NOTES + The rice can be cooked a day ahead and kept in the fridge until needed. + This salad would be lovely with the addition of crumbled feta. + Pre-cooked rice in a pack is a great way to speed up the preparation process. 33

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BEANS AND PICKLED BEETS Pickling is such a lovely way to preserve and enjoy vegetables and adds a little pizzazz to any number of dishes. The pickle in this recipe is super simple and allows for the flavour of the beetroot to remain. Make a big batch and gift to friends or keep it all for yourself and throw it on fried eggs, enjoy with goat’s cheese on toast, or add it to a rice bowl with grilled meat and other vegetables. VEG | GF To Prepare SERVES 6-8 Place the salad mix in the base of a salad bowl or scatter Pickled Beetroot across a platter. 1 large or two small beetroot, peeled and julienne 1 cup hot water Scatter with the beans then top evenly with all the other 90ml white wine vinegar ingredients, finishing with little piles of the pickled beetroot. 1 tbsp sugar 1 tbsp salt Combine all dressing ingredients in a jar with a lid and shake 1 tbsp whole peppercorns to combine then pour over the salad. Salad Finish with a sprinkle of sumac across the top. 2 cups mesclun mix 500g green beans, trimmed and blanched 150g Greek style feta, crumbled ¼ cup preserved lemon, finely sliced (Kakulas Sister) ¼ cup whole almonds, lightly toasted and roughly chopped 1 cup pickled beetroot ½ teaspoon sumac Dressing 80ml extra virgin olive oil (Great Southern Groves) ½ lemon, zest and juice 1 tsp honey 1 tsp Dijon mustard Salt and pepper Growing Region The main production areas for runner beans are Carnarvon and Perth, with small areas in the South-West and Albany. 35

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LEAFY STRAWBERRY Salad The absolute hero of this simple Summer salad are the locally grown Heavenly Strawberries. Bright red, sweet and delicious, these strawberries are grown just north of Perth and hand picked and packed to the very highest standard of selection. They will elevate any dish with their size, colour and absolutely delectable flavour…a salad even the kids will enjoy. VEG | V | GF | DF To Prepare SERVES 6 Slice lettuce into wedges, quarters or eighths depending on size. 3 little gem lettuce or 1 cos lettuce 1 punnet strawberries, sliced (Heavenly Strawberries) Lay out on a serving platter, scatter lettuce with 1/3 cup blanched hazelnuts, toasted strawberries and herbs. ¼ cup dill leaves, picked and torn 2 tbsp chives, chopped In a separate bowl, whisk together dressing ingredients. ¼ cup mint leaves, picked and torn Pour dressing over salad and top with toasted hazelnuts. Dressing 1 small garlic clove, minced 3 tbsp lemon juice ½ lemon, zest ¼ cup extra virgin olive oil (Great Southern Groves) ½ - 1 tsp caster sugar, adjust to taste Produce Bite Heavenly Strawberries is the result of an inspiring collaboration between Damon Watling from Quality Produce International and the passionate farming work of the Lieu family. In the mid-90s Damon identified that the Lieu’s were going above and beyond competitors and growing the most incredible strawberries in terms of flavour, presentation and aroma. Joining forces, Damon worked outside the box for the time and focused on properly branding the fresh produce to present and promote the outstanding strawberries for what they were…heavenly in look, taste and scent. Investing so heavily in the marketing meant Damon and the Lieu’s were able to showcase these unique strawberries to a much wider audience. The reason these strawberries are so incredible is the rigorous testing the Lieu family put their product through before arriving in the shops. Careful hand picking and hand packing so the fruit isn’t bruised, visual selection of size and colour and passing the Brix sugar test mean these locally grown strawberries are always the best of the best. 37

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SHAVED ASPARAGUS and Watercress Salad This salad is wonderfully fresh and light with the earthy sweetness of the asparagus and creaminess of the avocado beautifully enhanced by the lemon dressing and salty feta. Make the most of Western Australian asparagus, which has a long growing season across our State. Asparagus is grown in early Spring in our beautiful Kimberley in the north, and over the Summer months in the Great Southern. VEG | GF To Prepare SERVES 6 Dressing Combine all ingredients in a bowl, whisk together and set aside. 1 bunch asparagus, woody ends trimmed To shave the asparagus. Lay an asparagus spear flat on a 500g watercress, stalks removed cutting board. Starting at the bottom end, use a peeler to ½ cup peas, blanched shave it into long thin strips or ribbons. 1 large avocado, sliced In a serving bowl, layer watercress, asparagus, peas, ½ cup mint leaves avocado, feta and mint. 100g Greek feta, sliced very finely Drizzle dressing over the salad and serve immediately. Dressing Make Ahead ¼ cup extra virgin olive oil (Great Southern Groves) ½ lemon, zested The peas can be blanched and dressing can be made up to a 2 tbsp lemon juice day in advance and kept in the fridge. 2 tbsp apple cider vinegar 1 8 tsp caster sugar COOK’S NOTES 1 small clove garlic, minced + Crumble Nordic crackers by Mette is Baking over the top to give it a Sea salt and black pepper, to taste little more texture and interest. 39

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ROCKMELON AND PROSCIUTTO PANZANELLA with Creamy Stracciatella This is a fresh take on a panzanella with a traditional Italian pairing of rockmelon and prosciutto layered over the exquisite seeded sourdough by local artisan bread makers Il Granino Bakery. Summer is the best season for sweet rockmelon and, combined with prosciutto, this panzanella is not only a taste sensation but provides a pop of colour on an entertaining table. SERVES 6-8 To Prepare ½ rockmelon, skin and seeds removed, shaved with a For dressing, whisk together all ingredients in a bowl. Set aside. potato peeler into thin curls or slice thinly with a sharp knife 8 prosciutto slices, torn Rub garlic clove over toasted sourdough. Tear bread into rough 200g stracciatella (La Delizia Latticini from Little Sister) 3cm pieces. 4 slices of seeded sourdough, toasted (Il Granino Bakery) 1 garlic clove To Assemble 1 purple shallot, thinly sliced ½ cup mint leaves, torn Lay toast out onto a platter. Scatter with half the herbs and ½ cup basil leaves, torn shallots, and half of the dressing. Pepper Tuck curled rockmelon in between the toast, gently fold Dressing prosciutto and place evenly across the platter, dot with 2 tsp Dijon mustard spoonfuls of stracciatella, then scatter with remaining herbs 1 tsp honey and shallots and drizzle with dressing. 4 tbsp extra virgin olive oil (Great Southern Groves) 2 tbsp sherry vinegar 2 tsp lemon juice ½ tsp salt 41

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CRISPY ROAST POTATOES with Chestnut Pork Lard You can’t beat a crispy potato with plenty of sea salt. For this very special roast potato I have used a pork lard by local producers Chestnut Brae. Their Wessex Saddleback pigs graze on fallen chestnuts from around the grounds of their beautiful farm in Nannup giving the lard a lovely chestnut flavour. Lard has recently come back to popularity because it contains no trans fats and offers a number of health benefits…and it just tastes pretty damn good! GF | DF To Prepare SERVES 6 Pre-heat oven to 210°C fan forced. 75g jar of chestnut pork lard (Chestnut Brae) 1 bunch fresh sage Place the chestnut lard in a roasting pan, then place the 800g Royal Blue potatoes, peeled and cut into 4cm pieces pan in the oven for 5 minutes to heat, 1 tsp bicarbonate soda 2 tsp sea salt Add sage and cook until crispy (5 mins). Remove pan from oven and allow sage to infuse into the fat whilst waiting for the potatoes to boil. Place peeled potatoes in a large pot of salted cold water. Add bicarb soda and bring to a boil. From boiling point, par cook potatoes for 6 minutes. Drain, then return potatoes to the pan and shake well over medium heat to dry out and rough up the edges, this will help them crisp up when roasting. Remove sage from fat and reserve for garnishing. Carefully add potatoes to the warm duck fat and gently toss to coat. Return to the oven and roast, turning twice, for 35 minutes or until golden and crisp. Sprinkle with salt and serve topped with crisp sage. COOK’S NOTES + The bicarb trick: Baking soda breaks down the pectin in the potato and draws starch to the surface giving you lovely browning and a crispiness you wouldn’t otherwise achieve. Flavour Variations + Duck fat can be used in the same way as chestnut pork lard. 43

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SIMPLE & SWEET Sweet and Sour Popsicles 47 with Watermelon & Lime Banana and Marshmallow Popsicles 49 Chestnut and Chocolate Truffles 51 Louise Cake - Raspberry and Almond 53 Fudgy Chestnut and Ginger Cookies 55 Buttermilk and Almond Tray Cake 57 45

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SWEET AND SOUR POPSICLES with Watermelon & Lime Who doesn’t love a little bit of sweet and sour! Keep the kids cool with a refreshing hit of lime and mint coupled with sweet watermelon. Perfect for long, lazy Summer days in between swims and soaking up the sun. VEG | V | GF | DF To Prepare MAKES 6 We used six, 125ml icy pole moulds with wooden popsticks. Watermelon Section For watermelon tips, combine all ingredients in a blender 800g watermelon and puree until smooth. 3-4 tbsp caster sugar (depending on sweetness of watermelon) Pour into the moulds and allow to freeze for 1 hour or longer. 3 tbsp raspberry cordial 2 tbsp lime juice For the Sour Lime section, using a peeler remove thin strips of peel from one lime and place in a small saucepan with one cup Sour Lime Section of water, sugar and citric acid. Cover with lid and bring to 2 3 cup lime juice (approx 6 limes) a gentle simmer for 5 minutes. Allow to cool. Peel of 1 lime in strips Remove zest and stir in shredded mint leaves, lime juice and 80g caster sugar an additional half cup of water. 1 ½ tsp citric acid 1 ½ cups water To Assemble 10 mint leaves, finely shredded Remove frozen watermelon popsicles from the freezer, place 1 kiwi fruit, peeled and sliced into 6 pieces to decorate one slice of kiwi in each mould and top with lime juice. Insert wooden pop stick into each mould and secure in place with alfoil moulded around the stick to hold in place while it freezes. Freeze for 3 hours or longer. To remove from mould, hold under a stream of warm water for a few seconds to loosen, and pull from mould. Store in an airtight container in the freezer. COOK’S NOTES + Add a little gin to the lime for a more mature flavour. 47

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BANANA AND MARSHMALLOW Popsicles Part of the joy in these cute banana and marshmallow pops is the process. Get the kids involved in whipping up these fun treats when you’re hosting or enjoy the process with visiting grandkids. These iced pops are fab to have ready in the freezer to spoil the little ones you love. Make sure you grab a bunch of locally grown bananas. The Gascoyne is our largest banana growing region with bananas typically smaller and sweeter than those from eastern Australia. SERVES 8 To Prepare 12 round marshmallows Cut the marshmallows in half widthways. 4 bananas (Sweeter Bananas) 400g milk chocolate, melted and cooled to room temperature Slice bananas into matching width slices. Toppings Beginning with a banana slice, skewer alternatively with ½ cup coconut, shredded marshmallow onto popsicle sticks, making four banana slices ½ cup nuts, crushed and three marshmallow slices to each popsicle. 2 Granita biscuits, crushed ¼ cup colourful sprinkles Fill a slim cylindrical vessel with your melted chocolate. ¼ cup freeze-dried raspberries or strawberries, crushed Fully dip the banana and marshmallow pop into milk chocolate, then allow excess chocolate to run off before sprinkling with your choice of the topping. To keep the mess to a minimum, work over a lined baking tray. Lay on a new, lined tray. Freeze for 20 minutes and enjoy. COOK’S NOTES + These popsicles can be made up to three weeks in advance and kept in the freezer for when the hungry hordes arrive. + Get the kids involved for a fun school holiday activity. 49

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