A Local Table 2022

GRILLED SMOKEY EGGPLANTS with Butter Beans & Buckwheat Salad Grilling the eggplant gives this dish a silken, smokey texture that is offset beautifully by the crunchy coriander seeds and crispy chickpeas. A meal in its own right, this dish would also pair well served alongside chicken or red meat as part of a larger entertaining table. An extra nutritional hit comes from the addition of buckwheat seeds in the salad, providing a protein and omega boost to the meal. VEG | V | GF | DF To Prepare SERVES 4-6 Eggplant Pre-heat BBQ to high and cook the eggplants whole for 15 2 whole eggplants minutes or until skins are charred and flesh is soft. Alternatively 2 tins butter beans, drained and rinsed pre-heat oven to 230°C, place eggplant directly on the racks ½ cup hulled buckwheat seeds (South Coast Hemp Foods) and roast for 20-25 minutes. Remove from heat, and once ¾ cup vegan stock cooled, slice in half, lengthways. 1 lemon, zest ½ tsp chili flakes Crispy Chickpeas Extra virgin olive oil (Great Southern Groves) Pre-heat oven to 230°C. Crispy Roast Chickpeas Toss chickpeas with olive oil, paprika, cumin and salt. 1 tin chickpeas, drained, rinsed and dried with paper towel Roast on a lined baking tray for 25-30 minutes or until crisp. 2 tbsp olive oil ½ tsp smoked paprika Buckwheat ½ tsp cumin To cook, add buckwheat and stock to a small saucepan, ½ tsp salt cover with a lid. Bring to the boil and turn down heat to a gentle simmer. Cook until liquid has absorbed, 8-10 minutes. Dressing ¼ cup tahini Toss together butter beans, buckwheat, lemon zest, chilli 1/3 cup lemon juice and a glug of oil and set aside. ¼ cup olive oil ¼ cup water For the dressing, place all ingredients in a food processor 2 garlic cloves, minced and whiz to combine. Season to taste and set aside. ½ tsp sea salt ½ cup coriander leaves To Assemble ½ cup parsley leaves Spoon butter bean and buckwheat with salad onto a platter. Arrange smokey eggplant halves, drizzle dressing and top with To Serve scattered herbs, crispy chickpeas, toasted coriander seeds and 1 cup coriander leaves, picked sour cherries, and a final splash of pomegranate molasses. ½ cup parsley leaves, picked and roughly chopped 4 tsp coriander seeds, toasted in pan until fragrant ½ cup sour dried cherries (Kakulas Sister) 2 tbsp pomegranate molasses, thinned out with a little olive oil 101

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SUPER GREEN PASTA Cook up your lupin pasta in minutes and then take liberties with this recipe by choosing your favourite veggies to add in. I love the full visual impact of all the greens in this dish and blanching the beans, broccolini and asparagus will keep the salad light and crunchy. Australian sweet lupins are packed full of protein, so this pasta will keep you full for a long time. VEG | V | GF | DF To Prepare SERVES 4-6 Combine all dressing ingredients in a high power blender and process until smooth. ½ cup baby peas In a large bowl toss the cooked and drained pasta gently 200g runner beans, trimmed and blanched through the dressing. 1 bunch broccolini, trimmed and blanched 1 bunch asparagus, trimmed and blanched To Assemble ¼ cup pepita seeds Using a medium platter or salad bowl, layer half the pasta 1 pack Lupin Pasta Protein (Spinach), cooked per packet then half the veggies and pepita seeds. instructions (The Lupin Co.) Repeat, then finish with the Noshing vegan feta and spring onion. Vegan feta, chilli (Noshing) 2 spring onion, finely sliced COOK’S NOTES + Blanching is a cooking process in which a food is scalded in Dressing ¼ cup red wine vinegar boiling water, removed after a brief timed interval, and finally ½ cup extra virgin olive oil plunged into iced water. This helps your vegetables retain 2 handfuls washed spinach colour and a crisp finish. ¾ teaspoon salt + The Noshing feta also melts delightfully when stirred through ¼ cup parsley, chopped hot pasta, creating a vegan sauce with great mouthfeel. ¼ cup basil, chopped 1 small clove garlic Pepper to taste Produce Bite Australian Sweet Lupin beans are considered a powerhouse legume, with incredible nutritional properties. They are high in protein and fibre and low in carbohydrates and among the best plant-based sources of protein. They are also great for the environment as lupins act as a natural fertiliser, introducing nitrogen into the soil, therefore reducing the need for chemical fertilisers. This is why lupins are one of Australia’s most important crops and WA now grows 85 per cent of the world’s entire sweet lupin supply. Locally-based The Lupin Co. are continuously working on new products to bring to the retail market so more West Aussie’s can introduce this superfood into their weekly meal planning. 103

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DESSERT Olive Oil Ice Cream with Rosemary, Honey & Walnuts 107 Tiramisu Chestnut and Chocolate 109 Salty Vanilla Cheesecake with Spiced Cherry Jelly 111 Boozy Brioche Summer Puddings 113 105

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OLIVE OIL ICE CREAM with Rosemary, Honey & Walnuts Easy yet extravagant, this olive oil ice cream is the perfect dessert to have squirreled away in the freezer ready for a quick turn around during the celebratory season. Using olive oil in ice cream provides a beautiful rich mouthfeel, and a decadent flavour finish which pairs perfectly with the rosemary. Use the base recipe to make ice cream sandwiches, serve a slab with roasted stone fruit and toasted nuts or simply drizzle with more good quality oil and enjoy. It doesn’t get easier or more delicious and that’s my jam. VEG | GF To Prepare SERVES 4-6 Walnut Crumb Roughly chop walnuts to a chunky crumb texture. 2 cups whipping cream (Banister Downs Dairy) Stir through slightly warmed honey. ½ cup extra virgin olive oil (Great Southern Groves) ½ can sweetened condensed milk Olive Oil Cream ½ cup evaporated milk Using a food processor or stand mixer, whip cream to soft peaks. 1 tbsp rosemary, finely chopped Add all remaining ingredients and whip until combined, 30 seconds. Walnut and Honey Crumb Line four 10cm x 6cm round spring form tins. 1 cup walnuts toasted and roughly chopped Fill each a third full with olive oil cream mixture. 4 tbsp honey, slightly warmed in microwave Top gently with ¼ walnut crumb. Use your fingers for the best result. Extra honey toasted walnuts and rosemary to garnish Top with more olive oil cream mixture to just over two thirds full. Cover tins with glad wrap and freeze for 5 hours or overnight. Bring the ice cream out of the freezer about 10 minutes before you’re ready to serve Remove from the tin and garnish with extra walnuts, a drizzle of honey and rosemary. COOK’S NOTES + You could freeze this mix into any number of shapes. Try using a loaf tin, then slice and serve as above or scoop like ice cream. 107

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TIRAMISU Chestnut & Chocolate I’m sure I should have been born Italian… my whole eating and cooking ethos seems to stem from similar values. Italians have perfected the art of creating brilliant food with simple, quality ingredients and I’m wholeheartedly embracing this cultural trait in my kitchen. Nothing quite puts this on display like the traditional tiramisu. Because I’m not Italian “officially” and can’t help myself, I have gently tweaked the recipe to involve locally produced chestnut Crème de Marrons and a single origin chocolate powder which is made from West African cacao beans fermented and ground locally. Make often and share generously and if you’re feeling the vibe double batch this recipe like any good Italian Nonna would. VEG To Prepare SERVES 8 Using an electric mixer, beat egg yolks and sugar until 3 eggs, separated thick and pale. 60g caster sugar 350g mascarpone Using a large spoon, fold through the mascarpone. 170g Chestnut Brae Crème de Marrons 50ml vino cotto (Kakulas Sister) Split the mascarpone mix in half across two bowls. 200ml warm espresso, Karvan Blend 4 (Leaf Bean Machine) 200g Savoiardi (sponge finger biscuits) Fold the Crème de Marrons through one half of the S.O. Choc chocolate powder, to dust (Leaf Bean Machine) mascarpone until just combined. COOK’S NOTES Whisk egg whites until firm peaks form. + If you would prefer your tiramisu less sweet, don’t add the vinno cotto to the espresso and use a sugar free cocoa dusting. Add half of the egg white into each bowl of mascarpone in two batches to lighten the mix. Add vino cotto to the warm espresso and quickly roll half of the sponge fingers, one at a time through the mixture and line the base of your dish with them. Cover with the mascarpone mixture then dust with a tablespoon of quality chocolate powder. Repeat the layers once more, finishing with the chestnut mascarpone mix and dust again to finish. Refrigerate for 6 hours or overnight to set. Produce Bites Chestnut Brae’s sweet chestnut trees south of Nannup produce 12 tonnes of chestnuts each Autumn. Grazing animals are allowed to forage amongst the trees to help build microbial activity in the soil to increase soil health. Leaf Bean Machine has a room dedicated solely to creating their single origin 40 per cent chocolate powder. S.O. Choc (Single Origin Chocolate) is a premium blend of high-quality cocoa powder sourced from West Africa. All natural, vegan and gluten free. 109

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SALTY VANILLA CHEESECAKE with Spiced Cherry Jelly This dessert will win you serious accolades with its glossy dark cherry jelly, slightly tart cream and goats cheese filling and syrupy poached cherries. The ultimate entertaining dish, all elements can be prepared in advance and your dessert can sit ready awaiting its moment of glory after mains have been cleared. VEG To Prepare SERVES 8-12 Prepare a 22cm springform cake tin by greasing and lining base and sides. Poached cherries 500g cherries, pitted, fresh or frozen Poached Cherries 125g caster sugar Place cherries, sugar, star anise, zest, peppercorns, and water 6 star anise in a saucepan. 3 strips of orange zest Bring to the boil and simmer gently for 10 minutes. 3 black peppercorns If using, add liqueur and simmer for a further 2 minutes. 1 ½ cups water Remove from heat and allow flavours to infuse whilst cooling. ¼ cup Grand Marnier (or other orange liqueur, optional) Crumb 7 leaves gold grade leaf gelatine In a food processor, blitz almonds, crackers and biscuits to 500g fresh cherries, additional for decoration, (pitted optional) form a fine crumb. With the motor running, pour in melted butter and blend until Crumb mixture is well coated. 100g almonds, roasted and cooled Press crumb firmly into the base of the prepared tin with the 60g Nordic crackers (Mette is Baking) back of a spoon and chill until ready to use. 120g digestive biscuits 95g butter, melted Goats Cheese Filling Beat together all ingredients for goat’s cheese filling Goats Cheese Filling (except thickened cream) in an electric mixer until very smooth. 150g soft goats cheese (Chevre or similar) (Little Sister) In a separate bowl, whip thickened cream until soft peaks form. 450g cream cheese Fold the whipped cream through the prepared goats cheese 3 tsp vanilla bean paste filling, in two batches, being careful not to over mix. 60g icing sugar, sifted 2 orange, zested Poached Cherries 2 tsp lemon juice Drain cherries from poaching liquid, reserving liquid 200ml thickened cream to make jelly. Remove any spices from the drained cherries. COOK’S NOTES Scatter the cherries over the biscuit base of cheesecake, spoon + Pitted cherries can be bought in jars or frozen, however we prefer to over goat’s cheese filling, smooth the surface and chill use fresh WA cherries whilst in season for a superior taste and texture. for 2 hours or longer. + For a gluten free option, use Mette’s gluten free crackers and gluten free plain biscuits. Jelly Soak gelatine leaves in cold water for 3-4 minutes until soft. Drain on a clean tea towel. Gently heat reserved cherry poaching liquid until warm, remove from heat and stir through softened gelatine leaves until dissolved. Allow jelly liquid to cool to room temperature. Whilst the jelly is cooling, decorate the top of cheesecake with cherries (add extra if needed to cover the top, and then gently pour jelly across the top. Return to the fridge for a further 2 hours or until set. 111

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BOOZY BRIOCHE Summer Puddings If you really want to impress your guests this entertaining season, try this classic Summer pudding with a modern twist using delicious brioche buns. A lot easier than preparing the traditional English Summer pudding, this dish is part trifle, part old favourite Summer pudding but entirely delicious and very impressive with its gorgeous layers of berries, cream, thyme and brioche. VEG SERVES 10 Berry Filling To Prepare 600g frozen mixed berries 150g sugar Berry Filling 1 orange, juice of ½ teaspoon vanilla powder (optional) Place ingredients (except Grand Marnier) in a heavy-based 1 3 cup Grand Marnier (or other orange liqueur) saucepan and cook over a low heat for 3 to 5 minutes, or until the sugar has dissolved and juices begin releasing from the fruit. Stir through the Grand Marnier and set aside to cool. Once cool, strain the juice from the berries, reserving both. 12 brioche slider buns (Il Granino Bakery) Brioche Fresh thyme Slice a very thin layer of crust off both the top and bottom of 250g strawberries, hulled and sliced into thirds each brioche bun, then slice them in half. (Heavenly Strawberries) 200g fresh berries (raspberries and blueberries) Assembly In a 2 litre trifle bowl, lay out half of the brioche in a tight fit Chantilly Cream across the base of the trifle bowl. 2 cups whipping cream, chilled (Bannister Downs Dairy) Top with 2/3 of the fruit mixture and half of the fresh berries. 2 tbsp granulated sugar Pour over some of the reserved juice to soak the brioche. 1 tsp pure vanilla extract Dot sprigs of thyme amongst the berries. Repeat with a second layer of brioche and top with remaining To Garnish berry filling and fresh berries, then pour over remaining juices Mini store-bought meringues evenly, soaking the brioche. Freeze dried raspberry powder 1 3 cup pistachios, finely chopped Chantilly Cream Raspberries In a large mixing bowl, beat the whipping cream, sugar and vanilla extract together on high speed until soft peaks form. COOK’S NOTES Top the pudding with Chantilly cream and garnish with + Summer pudding can be prepared one day in advance, however leave store-bought meringue, dust with freeze dried raspberry powder the topping of whipped cream and garnishing until just before serving. and finish with crushed pistachio and raspberries. 113

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DRINKS FOOD Moroccan Lamb Kofta 117 Scallops with Miso Cream 119 Pickled Prawns 121 Avocado and Feta Dip 123 Peppered Steak Sambos with Truffle Mustard 125 Rock Lobster Potsticker Dumplings 127 Montaditos Toast Toppings 129 115

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MOROCCAN LAMB Kofta Lamb is one of my favourite meats, delivering on flavour and lending itself to so many dishes across a range of cultural cuisines. I started making these kofta over 20 years ago when I was running my own catering business and they were always such a hit so I thought I’d bring them out of the archive for a new generation to enjoy. Lamb mince has a lovely fat content which delivers fabulous mouthfeel and also means you don’t need bread crumbs or egg to bind the koftas. The secret to this recipe’s success is the combination of a sweet hit from dried apricots, crunch from toasted pistachios and a gentle hum of flavour from Moroccan spices. Paired with a sharp goat labne from one of my favourite local producers, Local Goat from Gin Gin, they are completely irresistible. GF | DF To Prepare MAKES 15 Pre-heat oven to 200°C fan forced. 1 tbsp olive oil ½ onion, finely diced Add olive oil to a small pan over medium heat. 1 garlic clove, minced 2 tsp coriander, ground Add onion, garlic and cook stirring for one minute. 1 tsp cumin, ground 1 tsp smoked paprika Add spices and apricot and cook until fragrant then 40g dried apricot, finely diced remove from heat. 500g grass-fed lamb mince (Dirty Clean Food) 80g toasted pistachio, roughly chopped Place the lamb in a medium bowl and add the pan-fried Salt and pepper ingredients and pistachios and season with salt and pepper Garnish Fold the mince with your hands until everything is ½ cup goat labne (Local Goat) or Greek yoghurt evenly dispersed through the kofta. ½ lemon, zest only 2 tsp cumin seeds, toasted Using the same fry pan, cook a small piece of kofta to test for flavour and seasoning, so you know you have the flavours right. Adjust as needed. Roll the mince in 15 or so even balls and place on a lined baking tray with about 3cm between each kofta to allow for even cooking. Bake for 15 minutes until golden and cooked through. Remove to a platter when cool enough to handle. Top each kofta with a little labne then sprinkle with zest and cumin seeds. Skewer the koftas if you wish and serve with extra labne on the side. Make Ahead Make the mix a day or two ahead if you like to allow the flavours to infuse. Refrigerate then roll koftas on the day of use. 117

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SCALLOPS with Miso Cream Let our fresh, WA-caught scallops be the star of the show in this simple dish that will delight your guests on a warm Summer evening. VEG | GF To Prepare MAKES 12 To make miso cream, whisk together all ingredients in 12 scallops (Northern Star Ocean Products) a small bowl. Refrigerate until ready to use. 3 tbsp extra virgin olive oil 1 small garlic clove, minced Heat a frypan over high heat and add a drizzle of olive Sea salt oil to the pan. Miso Cream Blend minced garlic and olive oil in a small bowl. Brush each ½ cup crème fraîche scallop with a little of this garlic-infused oil and add to the pan. 2 tsp white miso paste ¼ tsp ginger, finely grated Season with salt and cook until caramelised (2 minutes). Lemon juice to taste Turn scallops once and continue cooking for 1-2 minutes. To Serve 2 spring onions, finely julienne Remove scallops from the pan, to a half scallop shell, top 2 tsp black sesame seeds with half a teaspoon of miso cream, a dusting of black sesame seeds and spring onion. Make Ahead Miso cream can be made one day in advance and stored in fridge. COOK’S NOTES + Ask your fishmonger for scallop shells to use as individual plates and impress your guests with this sophisticated canapé . 119

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PICKLED PRAWNS This is such a tasty and easy snack or canapé to enjoy with drinks. Serve with rustic seeded crackers or dark bread and rich crème fraîche for a sophisticated appetiser. Sealed in a jar with oil, the prawns will keep refrigerated for a week. Start this recipe two or three days ahead to allow the prawns to appropriately pickle and flavours to infuse. GF | DF To Prepare SERVES 8-10 Sterilise two 500ml jars. 1 tbsp coriander seeds 1 tsp black peppercorns Lightly crush spices with a mortar and pestle, then stir them 2 tsp fennel seeds through the vinegar and lemon juice. 1 cup white wine vinegar 1 3 cup lemon juice Combine with remaining pickling ingredients (except olive oil) ½ lemon, thinly sliced in a bowl and season to taste. 1 small fennel bulb, thinly sliced, fronds reserved (to serve) ½ long red chilli, thinly sliced Pack prawns into jars, add lemon slices, fennel slices, 2 garlic cloves, crushed chilli and garlic. 1kg cooked tiger prawns, peeled, cleaned, tails intact (Northern Star Ocean Products) Top with pickling liquid and seal with a layer of olive oil. ½ cup extra virgin olive oil (Great Southern Groves) Cover and refrigerate to pickle (2-3 days). Salt to taste Serve prawns with seeded crackers, crème fraîche, Nordic crackers (Mette is Baking) pickled fennel (from pickled prawns) and fennel fronds. Crème fraîche COOK’S NOTES + Use prawns within a week. + Sterilising jars and bottles: Prepare jars and bottles by thoroughly washing the jar and lid in hot soapy water and rinse well. Place jars and lids into a cold oven, and heat the oven to 110°C, once it has reached temperature, leave for 10-15 minutes. Jars can be filled once cooled. 121

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AVOCADO AND FETA DIP Avocados have been so plentiful in the last few years bringing prices down during bumper periods and making it a far more approachable fresh ingredient for everyday use. This five minute dip recipe has so many applications. The inclusion of a generous amount of lemon juice means the dip will last without discolouring for days. Make sure you stick to Danish style feta for a smooth finish. For this recipe I chose to spread the whip across a platter with colourful, seasonal veggies and included lovely textural toppings to sprinkle across the dip. VEG | GF To Prepare MAKES 12 Dip Place the ingredients in a high power blender and Dip blend until smooth. 2 Hass avocado 200g Danish feta Topping ½ lemon, juice of (or to taste) Combine all ingredients in a small bowl and mix to combine. Scatter across the top of your whip once plated. Topping ½ cup Italian parsley, chopped Veggies ¼ cup preserved lemon, finely diced Slice into evenly sized pieces for dipping. ¼ cup sunflower seeds ½ lemon, zest Presentation Lemon juice to loosen I like to sweep a thick base of dip across a platter with a spatula, 60ml extra virgin olive oil (Great Southern Groves) scatter with topping and lay veggies off to one side Salt to taste in a way that is pleasing to the eye. To Serve Make Ahead Raddish Cucumber You can make both the Feta Dip and the topping a day ahead. Dutch Carrots Baby Cos Bread/crackers Or any crunchy veggies you have to hand. Produce Bite Western Australia predominantly grows the Hass variety of avocados (more than 95 per cent of total commercial production) and our most prominent growing regions include Gingin, Carabooda, Busselton, Manjimup and Pemberton. 123

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PEPPERED STEAK SAMBOS with Truffle Mustard These nifty little steak sandwiches are perfect to mix into a finger food menu as a slightly more substantial offering while still not requiring a plate! Truffle mustard provides a wow factor against the charred rump. Go for a quick, hot cook so the outside of your steak is well caramelised but the inside is still moist and just pink. DF To Prepare MAKES 10 Onions 1 tbsp mixed peppercorns, whole 700g piece rump steak (Our Farm the Village Butchery) Heat oil in a large fry pan over low heat. 2 handfuls mixed salad Add the onions and a good pinch of salt and cook very 10 baby brioche (Il Granino Bakery) slowly for 15-20 minutes, stirring occasionally to prevent 5 tbsp truffle mustard (Great Southern Truffles) them from catching. 5 tbsp butter, room temperature When onions are softened and tinged golden, add sugar, Caramelised Onions balsamic and thyme - this will start the caramelisation 1 tbsp olive oil process. Cook onion over low heat for a further 5-10 2 red onions, finely sliced into rounds minutes, stirring occasionally, until sticky and caramelised. 1 tsp brown sugar 1 tbsp balsamic vinegar Set aside until ready to use. 1 tsp thyme leaves Steak COOK’S NOTES + Caramelised onions can be stored in the fridge, in a sterilised jar Toast the peppercorns in a large, dry non-stick frying pan until or plastic container, to use as required. fragrant, then grind coarsely with a mortar and pestle. + Use store-bought caramelised onions to save time. Lay out rump steak and dust both sides liberally with ground pepper. Allow steak to come to room temperature. Heat BBQ to high, drizzle steak with olive oil and lay on BBQ without turning for 4 minutes. Drizzle the top with oil before turning and cook for a further 3 minutes. Steak will measure 60–65°C internally when medium. Remove from BBQ and allow to stand for 5 minutes covered loosely with alfoil. Assemble Meanwhile, slice brioche through the center, leaving the brioche attached at one side. Butter the bases. Top with a little salad mix and 2 tablespoons of onions. Lightly cover the inside top of the buns with truffle mustard. Slice the steak thinly across the grain and add a couple of pieces to each bun. Close the buns and serve immediately. 125

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ROCK LOBSTER Potsticker Dumplings When cultures collide you get wonderful recipes like these Western Rock Lobster Potsticker Dumplings. Chinese heritage infused with WA seafood for the most moorish outcome! Potstickers are a version of Chinese dumplings which are pan-fried on one side and steamed on the other, giving them an irresistible crisp and soft texture duo. They also happen to be a great way to share a premium product such as lobster with a larger group of people. DF To Prepare MAKES 25-30 Combine lobster meats and prawn meat in a food processor 1 cup fresh Western Rock Lobster meat, roughly chopped and pulse until fine and well combined. 1 cup cooked Western Rock Lobster meat, roughly chopped 1 cup fresh prawn meat, roughly chopped Tip lobster into a medium size bowl and add celery, carrot, 50g celery, finely chopped coriander, ginger and spring onion, stir to combine. 50g carrot, finely chopped 50g coriander, finely chopped Add salt, pinch of pepper, sugar, cornflour, sesame oil and 30g ginger, finely chopped shaoxing wine and stir to combine well. 30g spring onion, white part only, finely chopped 1 tsp salt Set aside. Pinch pepper Pinch of sugar Lay out wonton wrappers a few at a time. 2 heaped tsp cornflour 2 tsp sesame oil Place a heaped teaspoon of lobster mix into the center 2 tsp shaoxing wine of each wrapper. 1 packet of wonton wrappers Vegetable oil Dip your fingers into a small bowl of water and wet each edge of the wrapper. COOK’S NOTES + For an alternative dipping sauce, try the Dressing on page 31 for the Bring opposite corners of the wonton wrapper to the middle Lemongrass and Cucumber Salad and add fresh chilli if desired. and press lightly at the top. + If cooking from frozen: start by adding a little oil to a large hot pan. Add your potstickers. Make sure they are not quite touching. Add Bring the remaining sides in and press together each water to the pan. Wait for the water to come to a boil. Once the water meeting edge, making sure the dumpling is sealed. Set aside is boiling, cover and allow to steam for 8 minutes, until the water has on baking paper. evaporated. Remove the lid and let them cook for another minute without moving them. Continue until all the mix has been used. To pan fry the potstickers, add vegetable oil to a large frying pan, non-stick preferred. Turn on medium heat. Arrange half of the dumplings and pan fry until the bottoms turn golden brown and become crispy. Add about 4 tablespoons of water and cover the pan with its lid immediately. Steam the dumplings for about 3 minutes then remove the lid and cook the potstickers until the water has evaporated. Repeat to cook all the dumplings. Serve hot with a light Asian dipping sauce such as Nuoc cham. 127

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MONTADITOS Toast Toppings Montaditos translates as small sandwich and these Spanish tapas staples are a great way to use what’s at hand or in season to feed friends while you enjoy an afternoon drink. I have borrowed components from various recipes dotted throughout the book to create a few toppings as inspiration. Fresh Artisan Rolls, sliced into 5mm thick rounds To Prepare (Il Granino Bakery) Toast your bread slices under the grill in your oven on both sides. Suggested Toppings Layer on your choice of ingredients and serve with a chilled beverage. - Caramelised onion (p125) with Local Goat Farmhouse Cheddar and fresh thyme COOK’S NOTES + Don’t overload the toast with fillings. It should be easy to manage - Marinated artichoke, parmesan and chopped green olives with one hand. - Crushed chickpea with smoked paprika, lemon and oil and marinated sardines and roast peppers (p81) - Avocado and Feta Dip (p123) and Pickled Beets (p35) with toasted pinenuts or walnuts - Pickled Prawns (p121) with crème fraîche and dill 129

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DRINKS Mar Tea Ni Cocktail 133 Green Tea and Pineapple Punch 135 Rhubarb and Ginger Planter’s Punch 137 Melon Agua Fresca 139 131

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MAR TEA NI Cocktail I’m a coffee drinker, however this tipple may have turned me. If you’re hankering for a restorative cup of tea and a strong drink all in one, this “Mar Tea Ni” is just the ticket. The inclusion of freshly made tea syrup smoothes out the sting of a regular martini, making it seductively fun. Serve it in the afternoon and watch as the sun catches the gorgeous tea colour through your cocktail glass. It is absolutely worth sourcing this very special Perth Breakfast brew from Pure Tea Australia which combines black tea with lemon myrtle, a nod to the lemon trees dotted through our leafy Perth suburbs. VEG | V | GF | DF To Prepare Tea Syrup Tea Syrup 170ml Simmer all ingredients in a small saucepan very gently ½ cup sugar for 5 minutes. ½ cup water Strain and cool. ¼ cup Perth Breakfast tea leaf (Pure Tea Australia) Tea Tea 500ml Brew tea leaves for 5 minutes. 500ml boiling water Strain and cool. 6 tsp Perth Breakfast tea leaf (Pure Tea Australia) Brew fresh tea just prior to using as the tea will go cloudy after a number of hours. Individual Cocktail Measure 50ml dry gin, from the freezer Shake measured cocktail ingredients in a shaker with 35ml cold tea 6 ice cubes. 10ml tea syrup Strain into a chilled martini glass. 10ml dry vermouth COOK’S NOTES + Pure Tea Australia’s Earl Grey would also work nicely for this cocktail. 133

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GREEN TEA AND PINEAPPLE Punch Summer is made for enjoying long cool drinks to relieve the sun’s scorch and revive the soul. The combination of antioxidant-packed green tea, fresh pineapple juice and passionfruit kombucha makes this drink not only refreshing but nutritious and restorative. Perfect on a BBQ table or loaded into your cooler to take on a picnic, you can enjoy this punch sans alcohol or, if you’re serving to adults, you can play with the addition of locally distilled gins or vodka. VEG | V | GF | DF To Prepare SERVES 8 x 200ml serves Brew tea (follow Pure Tea Australia’s instructions below), add sugar and stir. Green Tea Remove the tea bags once brewed and allow to cool 4 Gunpowder Green tea bags (Pure Tea Australia) before refrigerating until cold. 3 cups boiling water ¼ cup granulated sugar Punch Just before serving combine all ingredients in a large jug Extras or punch bowl and stir to combine. ¼ cup lemon juice Pour into iced glasses, garnish and serve. ¼ cup lime juice 1 cup pineapple juice, fresh COOK’S NOTES 330ml soda water + Gunpowder Green has a slightly grassy taste and a strong tangy 330ml Passionfruit kombucha aroma. If you like your tea a little weaker, infuse for a shorter time than recommended. Garnish Correct Brewing of Gunpowder Green Tea 4 pineapple slices, halved 1 Gunpowder Green tea bag 8 lemon rounds, thinly sliced 240ml filtered water, 75-80°C 4 cups ice Steep for 2-3 minutes or longer for a bold flavour Mint Remove tea bag Optional Locally distilled gin or vodka Produce Bite If you really want to know how to make the purest cup of tea then take notes from our local tea supplier Pure Tea Australia, owned by Leaf Bean Machine in Bibra Lake. To ensure the best freshness and flavour, store your tea at room temperature away from heat, moisture, strong odours, air and light. Keep it in an airtight container such as a tea canister, opaque glazed ceramics or non reactive metals. Secondly, to make the best cup of tea, Pure Tea recommends using filtered water and steeping for 2 to 3 minutes or longer if you enjoy a bolder flavour. If you find that your cup or pot of tea tastes bitter then you have more than likely brewed it for too long. 135

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RHUBARB AND GINGER Planter’s Punch You won’t believe the vibrant colour achieved when you make the rhubarb ginger syrup for this Planter’s Punch! The tickle of heat in the back of your throat from the ginger combined with the tart flavour of the rhubarb and sweetness of the sugar delivers a match made in heaven. You could serve the syrup with a squeeze of lime over ice and top up with soda water for a simple spritz or add a touch of prosecco with ice for a perfect afternoon libation. VEG | V | GF | DF To Prepare SERVES 6 Rhubarb Syrup Add sugar, rhubarb and ginger to a small saucepan. Rhubarb Syrup Cover with 2 cups of water and bring to a low boil. 1 cup sugar Reduce heat to low and simmer for 10 minutes with a lid on 5 large rhubarb stalks, roughly chopped and without stirring. 5 slices ginger (approx 40g) Turn off the heat and allow it to steep until syrup has cooled. 2 cups water Strain over a bowl allowing the solids to drain naturally rather than squashing them down. 2 cups pineapple juice, fresh or store bought Seal syrup in a glass jar and refrigerate for up to a week. ¼ cup lime juice Optional soda water Punch Rhubarb stalks and fresh mint to serve Fill a glass with a generous amount of ice. Garnish with mint and a rhubarb straw. COOK’S NOTES Add 30ml Rhubarb Syrup, top with pineapple juice and + For a Jamaican Summer vibe just add rum. soda if you wish. The drink will maintain its layers so stir to combine. Serve immediately. Grower’s Tip Rhubarb is easy to grow in Western Australian backyards and is happy in a wide range of soils as long as they are well drained and prepared. It loves food and water so treat it with large amounts of added organic matter and in warm weather water regularly. 137

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MELON AGUA Fresca Popular in Mexico and South America, this simple punchy beverage takes moments to prepare and is a fabulous way to utilise our locally grown rockmelons at their seasonal Summer best. Make sure you use a ripe melon. When choosing, you want to select one that feels heavy for its size, indicating it is full of juice and as rockmelon has a porous skin the scent should come through when ripe. Don’t skimp on the ice and take the time to garnish the glasses when serving. VEG | V | GF | DF To Prepare MAKES 4 In your blender combine rockmelon, water, lime juice and sweetener (if using). 2 cups rockmelon, roughly chopped Blend on high until smooth. 2 cups water Taste for lime and sweetness, adjust and blend 1 medium lime, juiced again if necessary. 2 tsp raw sugar, optional Pour into your garnished glass over ice. Garnish with slices of rockmelon, cucumber and mint COOK’S NOTES + Rockmelon also makes a fabulous smoothie when blended with vanilla ice cream and milk… just saying. Grower Region Rockmelons require a hot dry climate for propagation, making the West Australian Ord River a perfect growing region for these delicious Summer fruits. 139

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PICNIC PLATES Chicken Waldorf Ciabatta Loaf 145 Chilled Prawn Spread 149 Creamy Suzette, Lentil & Celery Salad 151 Picnic Pasta Salad 153 Upside Down Roast Tomato 155 and Red Onion Tart Pork and Sweet Potato Sausage Roll 157 Chickpea and Choc Chip Slice 159 143

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CHICKEN WALDORF Ciabatta Loaf A modern twist on a classic Waldorf salad, this easy and delicious ciabatta loaf is a great option when feeding a picnic crowd. Everyone will love the delicious crunch of celery, apple and walnuts beautifully mixed together with chicken, fresh parsley, lemon juice and mayo. Make the loaf in advance, tie it up with string to keep the ingredients neatly together and let the flavours mingle, before slicing to order when you hit the picnic table. SERVES 8-10 To Prepare Waldorf Salad Stir together mayonnaise and lemon juice in a large bowl. 1 Ciabatta loaf (Il Granino Bakery) Add remaining ingredients, toss to coat. 500g Mount Barker pre-roasted chicken breast (Mount Barker Chicken) To Assemble Butter (Devoted Artisan Butter) Slice ciabatta in two, lengthways and butter both sides. Layer a generous amount of Waldorf salad onto the Waldorf Salad bottom piece of buttered ciabatta. ½ cup good quality mayonnaise Top with chicken and close with the top piece of ciabatta. 2 tbsp lemon juice Tie in five places with string to keep the loaf together 1 ½ cups baby cos, chopped or wrap tightly. 2 small Royal Gala apple, finely diced When ready to enjoy, slice through the ciabatta from top to 2 large celery sticks, finely diced bottom in manageable pieces and enjoy immediately. 4 tbsp sour cherries, roughly chopped (or cranberries) (Kakulas Sister) Make Ahead ½ cup walnuts, roughly chopped ¼ cup parsley, chopped Waldorf salad can be made a few hours ahead of assembly. Seasoning to taste COOK’S NOTES + Lemon juice helps to prevent apples from discolouring once cut. Squeeze a little lemon over the diced apples in the Waldorf salad if preparing in advance. + This would also be great on fresh, soft rolls. 145

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CHILLED PRAWN SPREAD Nothing says Summer more than a simple table of chilled prawns with classic accompaniments, fresh crusty bread and a cold beer. There is such joy in chatting as you all shell the prawns, sandwich them in white bread, make a mess and lick your fingers! I like to go to the effort of creating a couple of home made dips to splash around and give extra interest to the spread. DF | GF options COOK’S NOTES All you need + For dairy free omit the yoghurt in the tartare and Cooked Tiger Prawns, shell on (Northern Star Ocean Products) use nut cream cheese Ice Sauces for dipping (recipes below) + For gluten free option swap the bread for your favourite Bread (Il Granino Bakery) gluten free loaf. Salted butter (Devoted Artisan Butter) Vinegar Lemon and lime wedges Flakey salt Chilli Mango Sauce Fresh Tartare 1 cup (packed) fresh mango, roughly diced 1 cup natural yoghurt 2 tbsp coriander, leaves and stems, roughly chopped ½ cup mayonnaise 2 tbsp red onion or eschallots, finely chopped ¼ cup parsley, leaves picked and finely chopped 1 tbsp fish sauce (or substitute with soy sauce) 2 tbsp dill, finely chopped 1 tbsp chilli sauce 2 spring onions, finely sliced 1 tsp red chilli, finely chopped (adjust to taste) 6 cornichons, finely diced Lime juice, optional 1 lemon, juice and zest To Prepare To Prepare Place ingredients in a small food processor (or blender Place all ingredients in a bowl and stir to combine. or use a blender stick). Store refrigerated for up to 2 weeks. Blend until smooth. Adjust salt and spice to taste. Season with lime if you’d like to add some sour. 149

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