A Local Table 2022

CREAMY SUZETTE, LENTIL & CELERY Salad The standout of this gorgeous Summer salad is the sensational creamy Suzette cheese created by the passionate farming family and cheese makers at Halls Dairy. While this beautiful soft cow’s cheese can just as easily delight on a plate with a cracker on the side, I wanted to devise a more interesting way to showcase and share this multi-award winning product. As always, make sure you allow the cheese to warm out of the fridge a little before serving so the flavours are loosened and the creamy layer between the rind and middle starts to ooze. VEG | GF (without the bread) SERVES 8 as a side (4 as a meal) 250g Halls Dairy Suzette Cheese, sliced into squares around 4cm To Prepare (Little Sister) 4 artisan rolls, sliced into pieces (Il Granino Bakery) Before cooking the lentils, rinse well to remove any debris. Lentil Salad Combine lentils, chicken stock and bay leaf in a 2 cups Puy or French lentils (Kakulas Sister) medium saucepan. 3 cups vegetable stock 1 bay leaf Bring to a boil, then turn heat down and simmer until lentils are tender, 25-30 minutes. 2 celery, stalks finely diced 1 cup inner celery leaves Remove bay leaf, strain and cool. 1 garlic clove, minced 3 tbsp parsley, fresh In a large bowl, combine all remaining ingredients 1 tsp thyme leaves, picked and extra sprigs to garnish except the Suzette and gently toss to combine. 2 tsp Dijon mustard 2 tsp honey and extra to garnish Add cooled lentils and toss to coat. 4 tbsp lemon juice, freshly squeezed ¼ tsp black pepper, ground Taste and adjust seasoning if necessary. 1 tsp salt ¼ cup extra virgin olive oil (Great Southern Groves) Transfer salad to a serving dish and just before serving add ½ cup walnuts, toasted and roughly chopped (Omega Walnuts) slices of Suzette across the top and finish with sprigs of fresh thyme and a good drizzle of honey. Produce Bite Halls Dairy is a WA-owned and family-run farming business in Wokalup, in our South West. The Halls family, who have been dairy farming since the 1890s, are dedicated and passionate farmers who produce single-origin artisan cheese from their own herd of 170 Normande cows. These cows graze on lush green pastures and produce the delicious creamy milk from which this seriously wonderful cheese is made. 151

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PICNIC PASTA SALAD Pasta salad remains an ever popular addition to the West Aussie picnic or BBQ table in our hot Summer months. This combination of local tuna, olives and fresh produce tossed through al dente farfalle makes for the easiest of food sharing. Please use this recipe as inspiration and change up your inclusions based on what’s seasonal and the ingredients your family enjoys. DF To Prepare SERVES 6-8 In a large bowl, toss together salad ingredients. In a smaller bowl or jar, whisk together the dressing ingredients. 500g farfalle pasta, cooked and cooled Dress salad and adjust for seasoning. 500g tin tuna in olive oil, including the oil (Mendolia Seafoods) Serve on a large platter or in a salad bowl and scatter with 150g English spinach, roughly chopped pepita seeds. 4 spring onions, finely sliced 300g cherry tomatoes, sliced thinly widthways Make Ahead 1 large red capsicum, finely diced 1 lemon, zest Pasta can be cooked a few days in advance, just toss through 1 cup black olives, pitted and roughly chopped a little olive oil to prevent it from sticking. Dressing can be made one day in advance. Canola and Herb Dressing 1 cup Italian parsley, roughly chopped COOK’S NOTES ½ cup basil leaves, roughly chopped + For extra zing, add ¼ preserved lemon, diced. 1 tbsp (heaped) Dijon mustard + Change out tuna for shredded chicken; go vegetarian and leave 2 tbsp (heaped) mayonnaise out the tuna replacing it with crumbled feta or grilled haloumi. 2 tbsp apple cider vinegar 2 tbsp lemon juice 1 large clove garlic, roughly chopped ¼ cup canola oil (Block 275) ¼ cup water salt to taste ½ cup pepitas, to serve 153

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UPSIDE DOWN ROASTED TOMATO and Red Onion Tart Tomatoes love the heat, so Spring and Summer are prime fruiting times. Make the most of the abundance and whip up this eye catching upside down tomato tart. It travels really well if you leave it in its baking dish and turn out onto a serving platter on arrival. Generous and colourful, it can serve as a meal with a side salad or slice into smaller pieces and serve it as part of a larger table of food. You could use regular tomatoes, however, organically shaped heirloom tomatoes create a stunning result. VEG To Prepare SERVES 10-12 Pre-heat your oven to 180°C. 3 red onions, cut into eighths 4-6 large heirloom tomatoes, thickly sliced Season red onions and tomato slices and roast on a lined 2 x 400g can diced tomatoes baking tray in a little olive oil for 12-15 minutes until onion is 3 cups self-raising flour soft and starting to caramelise. 2 tsp salt 2 tsp dry mustard powder Pour the canned tomatoes into a sieve over a bowl and 3 tsp smoked paprika leave them to drain. 3 tsp garlic powder 3 tsp fresh thyme, leaves picked Prepare a baking dish approximately 28cm x 20cm x 6cm by 100g parmesan, freshly grated greasing and lining the base with baking paper. Set aside. 100g good cheddar, finely grated 250g cold unsalted butter, cut into chunks In a food processor, blend together flour, salt, spices and thyme. 4 eggs Add cheese and blend again. 200ml milk 1 3 cup basil leaves, to serve Scatter the butter chunks over the top, and process until the mixture resembles coarse breadcrumbs. COOK’S NOTES + If you don’t have a food processor, you can do all this in a bowl In a small bowl, whisk together the eggs and milk. and rub the butter in by hand. Pour egg mixture into the flour and mix together to + This tart reheats very well even after a few days in the fridge. make a stiff batter. To Assemble Lay the roast onion and tomatoes in the base of the buttered dish so the bottom is completely covered. Spoon over the drained tomatoes. Dollop spoonfuls of the batter over the onions and tomatoes, then gently spread out evenly with your fingers. Don’t worry if there are a few gaps, they fill out as the tart bakes. Bake the tart for 40-45 minutes or until the topping has risen and is golden and a skewer comes out of the tart clean. Remove from oven and allow to rest for at least 10 minutes. Tart is best warm or at room temperature. To turn out, sit a serving platter on top of the tart and carefully invert onto it. Scatter basil leaves on top and serve. 155

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PORK AND SWEET POTATO Sausage Roll I think we can all agree a sausage roll is always received well, no matter the audience! Here I combined free range pork mince, lentils and sweet potato to balance the meat to plant ratio and flavoured the mixture with some warming Moroccan spice. VEG To Prepare MAKES 8 large (or 16 smaller sausage rolls) Heat half the oil in a pan over medium heat, saute onions and 2 tbsp olive oil garlic until soft (5 minutes). ½ onion, finely diced 2 garlic cloves, minced Add sweet potato and spices and toss until fragrant. 1 cup sweet potato, grated 3 tsp ground coriander Transfer onion mixture into a bowl to cool. 3 tsp ground cumin 2 tsp ground paprika Once cooled, add all remaining ingredients to the large bowl ½ tsp ground turmeric and mix thoroughly with your hands. 1 tin brown lentils, drained and well rinsed 500g pork mince (Plantagenet Pork) Pre-heat oven to 200°C. 1 egg ½ cup oats (Dirty Clean Food) Cut whole pastry sheets in half. 1 cup grated cheddar cheese 1 tsp salt Divide filling mixture between the four pastry sheets, and Pepper to taste shape into a firm log along the center of each piece of pastry. 2 x puff pastry roll 25cm square (Empire Pastry) Milk for brushing the pastry Brush edges of the pastry with milk, then roll up to enclose the filling. Place seam side down on a lined baking tray, with plenty of space between each sausage roll so the pastry cooks to crisp. Slice gently a few times across the top of the sausage roll to allow steam to escape and brush tops with milk. Bake for 25-30 minutes until golden. Allow to cool slightly then cut to desired length and serve. COOK’S NOTES + Feel free to omit the lentils if they are not your thing. I use them to add a little more fibre to the sausage rolls and to use a little less meat. No-one will notice! + Prepare sausage rolls a day ahead and cook just prior to serving so they are moist inside with crisp flakey pastry on the outside. 157

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CHICKPEA & CHOC CHIP SLICE I’m a huge fan of wholefood baking and this is a go-to recipe for my family. It is perfect for picnicking, feeding the hungry hordes after school or packing in lunchboxes. It’s high in protein and fibre from the inclusion of almonds, oats, dates and chickpeas, which also lends the slice its lovely texture. DF option To Prepare SERVES 9 Pre-heat oven to 180°C. ½ cup almonds, ground 1 cup oats (Dirty Clean Food) Grease and line a 20 x 20cm square cake tin. ½ tsp baking powder ½ tsp baking soda In a food processor add ground almonds, oats, baking ½ tsp cinnamon powder, baking soda and cinnamon and pulse to combine. 1 cup cooked chickpeas - from 1/3 cup dried Ord River chickpeas (Kakulas Sister) Transfer to a bowl. - or use pre-cooked tinned chickpeas if in a rush 2 tbsp sunflower oil In the food processor, add cooked chickpeas, oil, honey, 4 tbsp honey dates, egg, vanilla and salt. ¾ cup dates, chopped 1 egg Process until the mixture represents a smooth paste. 1 tsp vanilla extract Pinch salt Stir choc chips through the almond mix then add the chickpea ½ cup choc chips (or DF choc chips) mix and fold through until combined. Place into the prepared cake tin. Bake 20-22 minutes, until the edges appear golden. Leave in the tin to cool. Slice into nine squares and keep refrigerated once cooled. COOK’S NOTES + Cooking dried chickpeas is time consuming although the outcome is completely worth the investment. You will need to start soaking the night before, followed xby which there will be a stovetop simmer required until the chickpeas are soft enough to use for baking. + Dried chickpeas will triple in size once rehydrated. + Once you have cooked the chickpeas you can use them in salads, baking, slow-cooked dishes and even roast them in the oven with vegetables or meat. They will stay fresh for three to four days in the refrigerator. 159

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this summerLET YOUR KITCHEN SHINE Like you, at Hart & Co. our family loves entertaining in summer. And that’s why we love inspiring WA families with their kitchen and appliance needs. Embrace backyard dinners under the stars and explore dishes that put WA produce at the heart of your menus. Because when it comes to kitchen innovation and style, we love helping you make it the very heart of your home. At Hart & Co. it’s about celebrating all that’s to love about WA with your family and friends. 162

Acknowledgements KATE FLOWER / PUBLISHING & CREATIVE DIRECTOR / KATE FLOWER FOOD CRAIG KINDER / LEAD PHOTOGRAPHER / CRAIG KINDER FOOD PHOTOGRAPHY JILL SWINGLER / GRAPHIC DESIGN / SEA PIXEL CREATIVE KELLY DAVIS / COPY, EDITOR & PROJECT MANAGER / KELLY DAVIS MEDIA NICK THAKE / VIDEOGRAPHY & PHOTOGRAPHY / NICK THAKE PHOTO VIDEO ALICIA ROBINSON / CREATIVE ASSISTANCE & RECIPE DEVELOPMENT Special thanks to our major sponsors for allowing the publication of this printed edition and for always supporting Western Australian farmers, producers and makers. We couldn’t do this without you! Hart & Co Buy West Eat Best I would like to send a huge shout out to my family Jamie, Lily, Finn, Charli and Shooey for allowing our home to become the stage and backdrop for A Local Table during the months of planning, cooking production deadlines and photography - hope the taste testing made it worth it! Thank you to my parents Sue and Mike for supporting me on my Kate Flower Food journey from the beginning and fostering my love of local, approachable, homestyle cooking. Text copyright © Kate Flower, 2022 - All rights reserved. No part of this book may be reproduced or transmitted by any person or entity without prior permission in writing from the publisher. Photography copyright © Craig Kinder Food Photography and Nick Thake Photo Video. Printed in Australia by Opus1 Design. 163

Kate Flower is a food creative living in Fremantle, WA, with her three children, hubby and dog. Her passion for sharing the work and stories of our talented local growers and makers, who deliver an outstanding Western Australian food offering, has been the driving force behind this project. Kate works from her kitchen studio, The Sewell Street Kitchen, providing creative services including recipe development, food styling, brand assistance, project management and creative direction to the food industry. @kateflowerfood | @thesewellstreetkitchen www.kateflowerfood.com.au 164