A Local Table 2022

CHESTNUT AND CHOCOLATE Truffles Want to impress your guests with a sweet treat that is a cinch to make? These easy and delectable chocolate truffles, laced with lush chestnut fruit mince, come together so easily and deliver a decadent outcome. Perfect for serving with coffee after dinner or package nicely and gift over the festive season. VEG | GF To Prepare MAKES 24 Prepare a tin 20 x 10cm x 5cm by lining with cling film. In a small pan, heat chocolate, cream and butter on medium 180g dark chocolate, finely chopped heat until just below boiling. 180ml pouring cream Remove from heat and stir through honey, chestnut fruit mince 30g butter and almonds. 1 tsp honey Pour into prepared tin and refrigerate until firm (2-3 hours). 1 jar (160g) Chestnut Fruit Mince (Chestnut Brae) 70g almonds, coarsely chopped To Assemble Unsweetened cocoa powder for dusting Remove chocolate from tin, slice into cigars (5cm x 1.5cm) and roll in cocoa powder before serving. Make Ahead Chocolate truffles can be made two weeks in advance. COOK’S NOTES + Chocolate truffles must be stored in the fridge. 51

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LOUISE CAKE Raspberry & Almond While the Kiwi’s may lay claim to it, Aussie’s have always loved a traditional meringue-topped Louise cake. It is Summer fruit soaking into a delicious coconut cake topped with clouds of sweet meringue. Finish with fresh raspberries and add crunch with slithered almonds. VEG SERVES 10-12 125g unsalted butter, at room temperature, To Prepare 85g caster sugar 2 tsp lemon zest Pre-heat oven to 185°C. 3 large egg yolks (whites reserved) 125g plain flour Line the base and sides of a 20cm square tin with baking paper. 1 ½ tsp baking powder ¼ tsp salt Beat together the butter, sugar and lemon zest on a 20g desiccated coconut medium-high speed with an electric mixer, until mixture is 80ml milk light and creamy. 1 tsp vanilla extract Add the egg yolks, one at a time, and beat until combined. 3 tbsp raspberry jam ¾ cup raspberries In a small bowl, mix together the flour, baking powder and salt, add the coconut and stir to combine. Meringue 3 egg whites With the mixer on low, gradually add the flour to the butter mix, 1/8 tsp salt alternating with the milk and vanilla. 1/8 tsp cream of tartar 175g caster sugar Scrape the batter into the prepared tin and smooth the top and 1 tsp vanilla extract bake for 25 minutes, until the cake is cooked and a skewer 60g flaked almonds, toasted comes out clean. Remove from oven until ready to use. COOK’S NOTES Adjust oven temperature to 200°C. + This cake is at its best on the day of eating, but can be enjoyed for Brush the top of the cake with raspberry jam and scatter up to two days. Keep covered in the fridge. fresh raspberries. + The juices from the fruit will run into the base, softening the base At this point, loosen the cake from the tin by gently pulling at the but making it yummier baking paper. This helps ensure the cake will come out cleanly + As an option, replace raspberries and jam with any Summer fruit once the meringue has been added. or berries. For stone fruit, remove seed and slice into thin wedges, To make the meringue, place the egg whites, salt and cream laying them in a singer layer across the jam. of tartar in a clean bowl of an electric mixer. Using the whisk + Time Saver - Frozen berries can be used. attachment, whisk on medium-high until soft peaks form (3-4 minutes). Add the sugar, a tablespoon at a time, and continue to whisk on high speed until the egg whites are stiff and glossy (3 minutes). Add the vanilla, whisk again until combined. Finally, fold in the toasted flaked almonds by hand. Scoop the meringue over the raspberries and smooth out evenly over the fruit. Place in the oven. Immediately lower the oven temperature to 160°C (important) bake for 35-45 minutes, or until the meringue has formed a hard crust and is just beginning to brown. Remove from the oven and allow to cool in the cake tin for at least 30 minutes before releasing the cake. Slice with a bread knife and place on a platter to serve. 53

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FUDGY CHESTNUT AND GINGER Cookies If you love a little heat with your sweet then these delightful cookies will be right up your alley. The secret ingredient in these festive feeling treats is the chestnut flour, grown and milled in Nannup. Chestnut pairs beautifully with coffee so brew yourself a strong espresso and enjoy a mid morning or afternoon lift. These biscuits would make a gorgeous grown up food gift over the festive season, however don’t feel the need to gift them to anyone but yourself. VEG MAKES 24 140g plain flour To Prepare 100g chestnut flour (Chestnut Brae) ½ tsp salt Place flours, salt and bicarbonate of soda in a bowl 1 tsp bicarbonate of soda and whisk to combine. 120g unsalted butter 6 tsp ginger, ground Melt the butter in a medium saucepan. ¼ tsp clove, ground 180g dark brown sugar Stir in the ginger, clove, sugar and syrups until smooth. 40g honey 40g molasses Beat in the egg. 1 egg Add the butter mix into the bowl with the dry ingredients ¼ cup demerara (cane) sugar and fold through. COOK’S NOTES Pop the bowl in the fridge to chill and firm slightly (15 minutes). + Try these cookies sandwiched with vanilla bean ice cream. + These cookies only need to be made small as they are a real sugar hit. Pre-heat oven to 160°C (140°C fan-forced). + Chestnut flour also works beautifully in breads, pancakes, crêpes and pasta dough. Line two baking trays. + Preparing the dough by hand, rather than using an electric mixer, ensures a softer biscuit crumb. Roll 25g of dough into balls then roll through a plate of demerara sugar. Place balls on prepared trays, leaving 4cm between each one, gently press down with your fingers to flatten slightly. Bake for about 25 minutes, until cracking all over the top. Opt for under-cooking rather than over-cooking to achieve a moist center. Cool on the tray. Coffee Time Keep your eyes peeled for Karvan Coffee’s ever changing seasonal blend produced around four times a year in their roasting facility in Bibra Lake. Their roasters source beans from small scale producers passionate about delivering high quality coffee. 55

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BUTTERMILK AND ALMOND Tray Cake I’m a huge fan of developing recipes that can be tweaked in a variety of ways for a number of delicious outcomes. I’m also a huge fan of simple cakes with a slightly dense crumb. This tray cake recipe includes buttermilk rescued from the churning process at Devoted Artisan Butter and delicious almond meal to give it great body and texture. The whole idea is to take this basic recipe and twist it into your own creation. Pictured are two combinations I love. One is a peach and almond cake and the other is passionfruit cream cheese cake. It’s a crowd-sized cake which lends itself to entertaining so invite some friends over, put on the kettle and catch up. VEG To Prepare SERVES 20 Pre-heat the oven to 180°C, bake setting. Butter, for greasing 2 cups flour (Mt Barker Flour) Grease a 33cm x 23cm cake tin with a little butter, then 1 ½ cups almond meal line with baking paper. 6 tsp baking powder ½ tsp salt Whisk flour, almond meal, baking powder and salt 2 tsp pure vanilla extract together in a bowl. 1 ½ cup buttermilk, at room temperature (Devoted Artisan Butter) 225g unsalted butter, at room temperature In a separate bowl, add the vanilla extract to the buttermilk. 1¼ cups sugar 4 large eggs, at room temperature Using an electric mixer, cream the butter on medium speed for 2 or 3 minutes or until pale, then, with the motor running, TOPPINGS add the sugar in a steady stream. Peach and Almond 2 peaches, sliced thinly If the mixture is not well combined, scrape the sides of the ½ cup flaked almonds bowl with a rubber spatula and mix for another 3 minutes. Passionfruit Cream Cheese Add the whole eggs, one at a time, and beat for 30 seconds 2 cups cream cheese icing after adding each one. 2 passionfruit, pulp Fold in half of the dry mix then scrape the sides of the bowl and fold in half of the buttermilk mixture. Fold in the remaining flour, scraping the sides down well, then fold in the remaining buttermilk. Pour the batter into the prepared cake tin. Bake for about 45 minutes or until the edges begin to come away from the sides of the tin. Cool in the tin for 15 minutes, then turn out onto a cooling rack covered with baking paper. Peel the baking paper from the base of the cake then turn right-side up onto another rack. Leave to cool before icing. OTHER TOPPING IDEAS Peach and Almond Cake Prior to cooking, lay slices of peach across the top of the cake + Apple, Walnut and Cinnamon - Add sliced apples, chopped walnuts and scatter with flaked almonds then bake. and finish with cinnamon sugar when warm from the oven. Passionfruit Cream Cheese Cake + Dark Chocolate and Raspberry - Top a cooled cake with dark Ice the cake with cream cheese icing and top with fresh chocolate ganache and scatter with fresh raspberries. passionfruit pulp. + Fruit Crumble Cake - Pop chopped fruit in between two layers of batter then add a simple crumble mix to the top prior to cooking. 57

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ON THE BBQ Pork and Pineapple Fajitas 63 with Fresh Jalapeño Salsa Lamb Steak Souvlaki 65 BBQ Aged Ribeye 67 Asian Green Vegetables 69 BBQ Fremantle Sardines with Lemon & Mint Sauce 71 BBQ Western Rock Lobster 73 with Chilli Salsa 61

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PORK AND PINEAPPLE FAJITAS with Fresh Jalapeño Salsa Quick and flavoursome, fajitas are a fabulous option when creating food for a crowd. Making a spice mix at home is easy and they always outclass store bought options. DF To Prepare Prepare pork by combining spice mix and tossing through pork. SERVES 6-8 Set aside until ready to BBQ. To make salsa, whisk together dressing ingredients in a small 1kg pork sirloin, sliced 1cm thick (Plantagenet Pork) bowl, then add fresh Jalapeño Salsa ingredients and stir to coat. 16 small corn tortillas Drizzle a little oil through pork, and toss together with onion 3 red onions, sliced into ½ cm wedges and capsicum wedges. 1-2 red capsicum (depending on size), sliced lengthways into Heat BBQ plate to high, add a glug of oil to grill plate and cook ½ cm wedges pork and vegetables undisturbed for 2 minutes, turn and cook for ½ large pineapple, skin removed and sliced thinly a further 2 minutes (or until cooked through). Remove from heat. 2 lebanese cucumber, sliced ½ bunch fresh coriander, leaves picked to serve To Assemble 4 limes, cut into wedges to serve Top tortillas with pork, salsa, a wedge of pineapple, cucumber, Olive oil a splash of your favourite BBQ sauce and finish with reserved Your favourite BBQ sauce to serve coriander leaves and lime wedges. Guacamole and sour cream would also go well with this dish. Spice mix 2 tsp salt COOK’S NOTES 1 ½ tsp fennel seeds, crushed + Pork can be spiced two days in advance. 4 tsp brown sugar + Jalapeños are traditionally a very mild chilli, but heat can 4 tsp dried oregano vary significantly. Test the heat of your chilli before serving. 3 tsp smoked paprika + If you can’t find fresh jalapeñoas, use mild green chilli. 2 tsp cinnamon + If you don’t have a BBQ, the pork can be cooked in a frypan. 1 tsp ground ginger 1 tsp ground garlic ½ - 1 tsp cayenne pepper Fresh Jalapeño Salsa 4 jalapenos, sliced thinly in rounds 2 limes, flesh only, zest and pith removed, flesh diced finely 1 cup coriander leaves, picked and torn ½ cup mint leaves, picked and torn 3 spring onion, finely sliced 3 radish, finely sliced Dressing 2 tbsp olive oil 1 ½ tbsp white wine vinegar 1 ½ tbsp brown sugar 1 tsp lime juice ½ tsp fish sauce Pinch of salt 63

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LAMB STEAK SOUVLAKI Lamb steaks, Greek flavours and a hot BBQ are nothing less than a holy trinity. This simple marinade is a classic and when partnered with quality grass-fed lamb you can hardly put a step wrong. Souvlaki is a fabulous entertaining recipe as you can so easily increase the quantities as guest numbers grow, marinating can be done the day prior and you can serve it up buffet style allowing guests to create their own plate. Grass-fed lamb is worth sourcing if you’re able, as it’s lower in fat and higher in protein than grain-fed lamb and is also rich in essential omega-3. DF To Prepare SERVES 4 Place all marinade ingredients in a large bowl, apart from the salt, and stir well to combine. 1kg grass-fed lamb steaks (Dirty Clean Food) Add the lamb steaks and toss gently to coat. Cover the bowl with plastic wrap, chill and allow to Marinade marinate for at least 4 hours, or overnight to soak up all 80ml extra virgin olive oil the wonderful flavours. 2 cloves of garlic, crushed Heat a barbecue or griddle pan and cook the lamb steaks on 1 lemon, juice each side for about 5 minutes, or until cooked to your liking. 1 red onion, roughly chopped Medium lamb will read 65–70°C on a meat thermometer. 1 tsp dried Greek oregano Rest lamb, loosely covered with foil, for 10 minutes before 1 tsp dried thyme (or fresh thyme, chopped) slicing the steaks into strips across the grain, seasoning and ½ tsp smoked sweet paprika serving with yoghurt flatbread, salad and garlic sauce. ½ tsp cumin Salt and freshly ground pepper COOK’S NOTES + If marinating overnight, take the time to turn the meat to make sure the To Serve marinade seeps into the lamb thoroughly. 4 Yoghurt flatbread (recipe in A Local Table lift out) 200g garlic sauce Tomato salad Leafy greens Produce Bite Dirty Clean Food sources it’s grass-fed lamb from regenerative farmers Col Bowey and Ash Baldwin from Green Range, near Albany. They run ultrawhites, a high muscling sheep breed with strong growth rates. They dedicate their time and energy into the genetics of their sheep, along with achieving an ideal nutritional balance, so their ewes are in top condition when lambing and producing as much milk as they can, to give their lambs the best start in life. 65

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BBQ AGED RIBEYE The spectacular ribeye is essentially a bone-in rib steak. Flavoursome and tender it comes from the lightly worked upper rib cage area, and the generous marbling of fat makes it perfect for fast and hot cooking on the BBQ. The quality of the cut and its provenance will do most of the work for you. The ribeye in this recipe was sourced from an ethically run farm in Boyup Brook, owned by the team at Our Farm the Village Butchery, and was dry aged by the butcher for 30 days. The dry aging process helps to break down the enzymes in the meat slowly over time, making it beautifully tender. It’s absolutely worth the wait! GF | DF To Prepare SERVES 4 Ribeye 1.2kg 30-day Dry Aged Ribeye (Our Farm the Village Butchery) 2 tbsp olive oil Pre-heat the BBQ to hot. Salt and pepper Lightly oil and season the ribeye on both sides. Olive Butter (Devoted Artisan Butter) Sear the steak on both sides as well as the thick edge for Salsa Criolla around 2 minutes or until nicely caramelised. 1 ripe tomato, finely diced ½ red capsicum, finely diced Lower the temperature to medium, close the hood and cook ¼ red onion, finely diced for 20-30 minutes depending on how you like your steak. 1 small garlic clove, crushed ½ cup coriander, leaves and stalks finely chopped Check the internal temperature of the steak using a meat ½ cup flat-leaf parsley leaves, chopped thermometer to ensure it is cooked to your particular taste. 60ml extra virgin olive oil 20ml red wine vinegar See the temperature guide to plan for when to pull it off the 2 tbsp Dijon mustard, or to taste BBQ as the meat temperature will continue to rise after Sea salt and cracked pepper to taste removal from the heat. COOK’S NOTES Allow the steak to rest in a warm place covered loosely + Make sure you start cooking the ribeye on a super high heat to seal with foil for 15 minutes. in the juices and caramelise the steak, then turn down the heat, shut the lid and finish it off gently. Slice the steak away from the bone along the inside. + I highly recommend investing in a meat thermometer when cooking larger pieces of meat so you can dish up a perfectly Slice across the grain at around 1.5cm intervals. cooked piece every time. Serve to the table topped with olive butter and scattered with salsa. Salsa Criolla Place all ingredients in a bowl and toss to combine. REMOVE FROM HEAT SOURCE RARE MED RARE MEDIUM MED WELL WELL DONE FINAL TEMP 50 - 55 °C 55 - 60 °C 60 - 65 °C 65 - 70 °C 70 °C 60 - 65 °C 65 - 70 °C 70 °C+ 60 °C 70 °C Produce Bite Our Farm the Village Butchery age all of their beef, either wet or dry, for a minimum of 14 days. For those who have always wondered what the difference is - dry aging breaks down enzymes in meat making it more tender and inducing a richer flavour. The process involves resting the meat at 1.5 °C at about 81 per cent humidity for anywhere between 30-90 days. The butchers at Our Farm say meat can be dry aged up to 180 days but the flavour is extremely rich and not to everyone’s liking at that point, so they suggest not going beyond 90 days. Wet aging is the process of leaving meat to hang in a cool room at 0.7 degrees and high humidity for a minimum of 14 days, building a more delicious flavour profile. 67

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ASIAN GREEN VEGETABLES Asian greens are such a wonderful addition to the BBQ menu. A drizzle of sesame oil prior to cooking and a simple dressing of sweet soy and lime is all the enhancement required. Source gai lan, as pictured here, at your local Asian grocer. They always stock the freshest and most generous bunches of Asian greens. VEG | V | DF To Prepare SERVES 6 Heat BBQ plate on high. 1 bunch gai lan or chinese broccoli 2 tbsp toasted sesame oil Remove woody stalks from gai lan, and drizzle with sesame oil. 2 tbsp kecap manis 2 spring onions, finely sliced Char on the grill for 1-2 minutes on each side or until stalks 1 red chilli, finely sliced begin to soften. 1 lime, cut in wedges Remove from heat onto a serving plate, drizzle with kecap manis and garnish with spring onions chilli and lime wedges. 69

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BBQ FREMANTLE SARDINES with Lemon & Mint Sauce Enjoying the fresh flavours of locally caught sardines is as simple as lightly barbecuing them and drizzling with a beautiful zesty lemon and mint dressing. Pop your barbecued sardines on a table with fresh bread and a leafy salad and you have a gorgeous Summery lunch or dinner. The sardines pictured are from Mendolia Seafoods who fish in the pristine waters off the coast of Fremantle. Sardines are a nutritional powerhouse and well worth including in your recipe repertoire. VEG | V | GF | DF To Prepare SERVES 4-6 (as a main) Put all the ingredients for the lemon-mint sauce, leaving out 1kg sardines (Mendolia Seafoods) half of the olive oil, in a blender (or mortar and pestle) and Olive oil, salt and pepper (to season) pulse into a coarse sauce. Place in a bowl and stir through remaining olive oil. Lemon and Mint Sauce ¼ of a lemon, rind and flesh, roughly chopped Slice down the belly of each sardine from the gills to the tail ¼ of a preserved lemon, rind and flesh, roughly chopped and remove innards. 10 mixed peppercorn pieces Pinch of salt You may also remove the heads at this point although sardines ½ cup of extra virgin olive oil (Great Southern Groves) present beautifully whole. 1 cup of mint leaves, packed Generously oil and season the sardines before grilling. Grill the sardines on the barbecue, for 5 minutes on each side. Serve drizzled with the lemon-mint sauce and extra on the side. COOK’S NOTES + Thaw your sardines just prior to use, no longer than a few hours ahead. + Sardines are ready when the flesh can be easily pulled from the spine of the fish. Image by: Nick Thake Photo Video 71

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BBQ WESTERN ROCK LOBSTER with Chilli Salsa When there is a Western Rock Lobster on the table it automatically turns the meal into something extra special. With access to back of boat sales, buying directly from fishers and prices dropping during peak season, lobsters can now hit the menu more often. I couldn’t go past sharing a BBQ recipe as this is the simplest and arguably the best way to cook them. Cooking the flesh in the shell adds to the flavour of the final dish and they just look so spectacular on the table. GF | DF option To Prepare SERVES 6 Pre-heat the BBQ to high. Split the lobster in half lengthwise through its head and tail. 3 Western Rock Lobsters Scoop out and discard the yellow-green tomalley. 100g Garlic and Parsley butter, room temperature Transfer lobster halves, shell side down, to a lined baking tray. (Devoted Artisan Butter) Drizzle halves with olive oil, and season with salt and pepper. Place lobster halves, flesh side down on the hottest part of BBQ. Green Chilli Salsa Cook until slightly charred, 2-3 minutes. 1 green capsicum, finely diced Flip the lobster over and cover liberally with garlic butter. 2 large green tomatoes, finely diced Continue grilling until lobster meat is tender, 3-5 minutes. 1 jalapeno, fresh, seeds removed, very finely diced 2 spring onions, finely sliced Salsa ½ a bunch of coriander, finely chopped Combine all ingredients in a medium bowl and stir to combine. Extra virgin olive oil Season to taste with lime and salt. 1-2 limes, juice Salt To Assemble Lay lobster flesh side up on a platter. Serve sprinkled with salsa, especially in the cavity left from removing the tomalley and serve with extra salsa, butter and lime wedges on the side. COOK’S NOTES + For a dairy free option - simply replace the garlic and parsley butter with garlic, lemon zest and parsley stirred through olive oil. 73

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PADDOCK & SEA Zucchini, Lemon and Cacciatore Pappardelle with Strachiatella and Chilli 79 Grilled Sardines with Chickpeas 81 Lobster In Coconut Broth with Delicate Herb Salad 83 Middle Eastern Yoghurt Marylands 85 with Ginger Carrot Salad Perfect Pork Belly 87 with Apple, Mint & Finger Lime Salad Coconut Beef Shin 89 with Quick Pickled Purple Shallot Seared Scallop and Stone Fruit Salad 91 77

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ZUCCHINI, LEMON AND CACCIATORE PAPPARDELLE with Strachiatella and Chilli I love using ingredients made by passionate food artisans to keep my labour down in the kitchen, this is my well honed cheat and relax skill. When you source quality ingredients, making a delicious dish is a piece of cake. One of my favourite past-times is perusing the shelves of gourmet grocers and delis and my local go-to is Little Sister Delicatessen in Fremantle. I wandered in recently and made it my mission to create a dish using West Aussie ingredients available on the day and found cacciatore, stracciatella and pappardelle. So here it is! SERVES 6 To Prepare 180ml extra virgin olive oil Place a large pot of salted water on the stovetop to boil. 200g B.Re & Sons cacciatore, skinned, and finely diced (Little Sister) Meanwhile, place oil in a pan on medium-high heat until hot. 2 tsp chilli flakes (or to taste) 1 lemon, zest and juice Add the diced cacciatore, remove pan from the heat 250g La Delizia Latticini Stracciatella (Little Sister) and toss with a fork. 2 x 300g La Bottega hand-cut pappardelle (Little Sister) 1 zucchini, shaved into rounds Allow the cacciatore to heat through, but don’t fry, then set aside to infuse. Place the pasta in rapidly boiling water and cook to packet instructions before draining. Remove the cacciatore from the fry pan with a slotted spoon, leaving the oil in the pan. Stir zest, juice and chilli flakes through the oil in the pan. Toss the zucchini and pasta through the cacciatore oil. Plate up serves of pasta topped with a generous dollop of stracciatella and finish with even amounts of cacciatore. Drizzle with extra oil, finish with extra lemon zest and season to taste. COOK’S NOTES + Make sure you use all the cacciatore and lemon oil from the bottom of the pan to dress the pasta dish. + How much salt should be in your pasta cooking water? I’d suggest adding 1 tsp per litre. + Little Sister is next door to Kakulas Sister, sitting side by side they create a foodies mecca on Market street in Fremantle. + To lighten the meal serve with a gently dressed leafy green salad. 79

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GRILLED SARDINES with Chickpeas With simple dishes it’s all about using quality ingredients and reducing time slaving away in the kitchen. I am very partial to this style of food preparation and eating! So, make sure you source local sardine fillets and try using Ord River chickpeas. Using local dried chickpeas you will notice a substantial improvement in both flavour and texture from the tinned variety - you might just want to soak and cook the chickpeas the day before eating, and then throw the dish together on the day. DF Day Prior SERVES 4 Soak dried chickpeas in plenty of cold water overnight. ½ cup dry Ord River Chickpeas (Kakulas Sister) 1 lemon, juice of Drain and rinse chickpeas before adding them to a large 2 tbsp olive oil pot, covered with several inches of water. 1 tsp smoked paprika 1 red capsicum, deseeded and sliced into 3cm strips lengthways Bring to a boil then reduce heat and simmer until they reach 1 yellow capsicum, deseeded and sliced into your desired tenderness, 1 ½ to 2 hours. 3cm strips lengthways 8 sardine fillets (Mendolia Seafoods) Drain and cool ready for when you are ready to 2 tbsp olive oil prepare the dish. 4 thick slices ciabatta (Il Granino Bakery) ½ cup aioli To Prepare ¼ cup Italian parsley, roughly chopped Toss cooled chickpeas through lemon juice, oil, paprika and season with salt to taste. To roast the capsicum, heat the oven to 200°C, toss the capsicum with a splash of oil in a roasting tray and cook for 15 minutes or until softened. Drizzle the sardines in olive oil and season. Heat a griddle pan, or the BBQ, to high heat and cook for a couple of minutes each side until cooked through. Grill or toast the ciabatta, then top each slice with a generous swipe of aioli. Pile on the chickpeas then the sardines, roasted peppers and parsley and drizzle over any remaining dressing from the chickpeas. Serve with lemon wedges and an ice cold beer. COOK’S NOTES + You could swap out the grilled sardine fillets for Mendolia Seafood’s tinned or marinated sardines if you prefer. + To speed things up, use pre-roasted capsicum and tinned chickpeas. 81

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LOBSTER IN COCONUT BROTH with Delicate Herb Salad This delicate lobster dish can be served chilled or warm depending on the season. It’s the ultimate entertaining dish as you can prepare all components ahead of time, it showcases our locally caught Western Rock Lobsters and can be pulled out of the fridge, then garnished just prior to serving so you have more time enjoying time with your guests. Plate up carefully so when plates hit the table your guests appreciate all ingredients at a glance. DF | GF To Prepare SERVES 4 Place stock, coconut milk, fish sauce, caster sugar, ginger, lime leaves, lemongrass and chilli in a large pot over 2 cooked lobster tails, peeled and sliced into 3cm medallions medium-high heat. Gently simmer for 10 minutes. (Western Rock Lobster) Remove from heat. 250ml chicken or fish stock Add lobster and lime juice. 1 x 400ml tin coconut milk Allow to sit for 10 minutes or longer for the flavours to infuse. 1 tbsp fish sauce Chill until ready to use. 1 tbsp caster sugar Remove the broth from the fridge half an hour before serving. 3cm ginger, peeled and thickly sliced 2 kaffir lime leaves To Assemble 2 stalks lemongrass, bruised Spoon broth and lobster into individual bowls, top with 1 small red chilli, split lengthways delicate herb salad ingredients. 1 tbsp lime juice Make Ahead Herb Salad 1 kaffir lime leaf, finely sliced The broth benefits from being made ahead of time to allow the 1 cup coriander leaves, picked flavours to develop. Start this a day ahead if possible. 1 3 cup mint leaves, picked and torn 2 spring onions, finely sliced into matchsticks 83

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MIDDLE EASTERN YOGHURT MARYLANDS with Ginger Carrot Salad The magic of this dish is that you can marinate the chicken well ahead of time then pull together the final elements as you prepare the dish for the oven. Baking the basmati in with the chicken allows time for a slightly crispy golden Irainian-style crust to form on the rice and the final garnish of tart barberries and toasted nuts balances out the wonderful layers in this one tray dish. GF To Prepare To marinate chicken, stir together marinade ingredients in a SERVES 6 medium sized bowl, add chicken and toss to coat. Cover and marinate in the fridge for 30 minutes or overnight. Marinade 1 ½ cups Greek style natural yoghurt To Cook 3 cloves garlic, minced Pre-heat the oven to 200°C fan force. 3 tsp ginger, minced Lightly oil the base of a 20 x 30cm baking dish. Add rice and 3 tsp ground turmeric spring onions, toss together spread out over bottom of dish and 3 tsp ground cumin dot with butter. 3 tsp coriander seed, lightly ground Gently pour over the stock, and top with the chicken marylands. 2 tbsp lemon zest Seal the dish with foil. 1 ½ tsp chilli flakes Bake for 50-70 minutes until chicken juices run clear. 1 ½ tbsp brown sugar Turn oven to grill, and brown the top for 5-10 minutes. ½ tsp black pepper Squeeze over the lemon juice. 1 ½ tsp salt Ginger Carrot Salad 4 chicken marylands (Mt Barker Chicken) Combine all ingredients in a bowl and toss to combine. 1 tbsp vegetable oil 2 cups basmati rice Dressing 3 cups chicken stock In a jar combine all ingredients, give a shake and pour over ginger 40g butter carrot salad when prepared. 1 lemon, halved ¼ cup barberries (Kakulas Sisters), or diced cranberries To serve, scatter over barberries, pistachio and flaked almonds. ¼ cup pistachios, roughly chopped Serve with ginger carrot salad on the side. ¼ cup slithered almonds, toasted Make Ahead Ginger Carrot Salad 2 carrots, peeled and julienned Marinate the chicken marylands overnight. 4 radish, finely sliced 4 spring onion, sliced ½ cup coriander, leaves picked ½ cup mint, leaves picked Dressing 1 ½ tsp grated ginger 3 tbsp apple cider vinegar 3 tbsp olive oil Pinch of salt ½ tsp toasted cumin seeds Drizzle of honey 85

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PERFECT PORK BELLY with Apple, Mint & Finger Lime Salad If you really want to create a perfect pork crackling and moist pork belly there are a few steps that are key to delivering an impressive dish. I have tested roasting this dish with and without the brining step and can strongly suggest you take the time to brine your meat a day ahead of cooking which both seasons the meat and maintains the moisture while roasting. Freshen up your dish with finger lime, mint and slices of sweet Royal Gala apples, which are picked from January to March in WA. DF | GF To Prepare SERVES 6-8 Start this recipe a day ahead. 1.5kg pork belly, skin on (Plantagenet Pork) For the brine, place all ingredients and 6 cups of water Brine in a saucepan over high heat. ¾ cup brown sugar, firmly packed ¾ cup sea salt Cook, stirring for 4 minutes or until sugar and salt have 4 garlic cloves, crushed dissolved. Transfer to a bowl and chill until cooled to room 1 tsp whole black peppercorns temperature. 2 cloves 1 bay leaf Pour brine into a shallow baking dish (4cm) and carefully 1 thyme sprig place the pork in the brine, to cover meat but not skin. You may need to prop one side up with folded baking paper if 2 tbsp olive oil the pork belly is not an even thickness. 2 tbsp sea salt Chill overnight, leaving the skin exposed to dry out. Royal Gala and Finger Lime Salad 1 cup mint leaves picked The next day, pre-heat the oven to 220°C. 2 Royal Gala apples, thinly sliced 1 tub finger lime caviar (The Boatshed Cottesloe) Remove pork from brine, discarding brine, and pat dry with paper towel. Dressing 1 tbsp soy, salt reduced Rub skin with oil and season with salt. 1 tbsp Mirin or rice wine vinegar 1 tbsp honey, warmed Place pork, skin-side up, on a greased wire rack set in 1 tsp sesame oil a roasting pan. Sea salt and black cracked pepper Roast for 30 minutes or until the skin starts to bubble and COOK’S NOTES crisp slightly. + If you are not brining the pork, leave the whole pork belly uncovered in the fridge overnight to dry out the skin and flesh Reduce the oven to 150°C and roast for a further 1 hour, before cooking so you can achieve a crisp crackle. then increase oven to 200°C and cook for a further 20 minutes, or until meat is cooked through and the crackling is crisp and golden. The pork should reach 62°C on a meat thermometer. Rest the pork, loosely covered with foil, for 30 minutes. When ready, slice the pork into thin strips across the grain and lay on a platter. Salad Toss mint and apple with finger lime caviar and dressing ingredients. Scatter across your sliced pork to serve. 87

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COCONUT BEEF SHIN with Quick Pickled Purple Shallot It’s the coconut infusion that gives this beef shin dish a Summery flavour but really, it is a year-round crowd pleaser. With few ingredients, little effort and a bit of time this dish punches above its weight in terms of ease and deliciousness. We used exceptionally tender meat sourced from Our Farm the Village Butchery in Applecross. They raise their free-range cattle on lush green fields at their sustainably run farm in Boyup Brook and the meat literally melts in your mouth. I am a huge fan of this dish! DF | GF OPTION To Prepare SERVES 6 Start this recipe the day before. 1.3kg beef shin in one piece (Our Farm the Village Butchery) 800ml Thai soy sauce Place beef in a non-reactive container, add soy sauce, 1 tbsp coriander seeds coriander seeds, peppercorns, caster sugar, ginger and 2 tsp peppercorns lemongrass. Cover and refrigerate to marinate, turning 1 tsp caster sugar occasionally (8 hours or overnight). 2cm piece of ginger, sliced 2 stalks lemongrass, bruised To Cook 2 x 400ml tin coconut cream Pre-heat oven to 130°C. Quick Pickled Purple Shallot 2 purple shallots, sliced very thinly Drain beef from marinade, reserving ginger and lemongrass. ¼ cup white wine vinegar 1 tbsp caster sugar Place beef, lemongrass and ginger in a lidded cast iron pot or 2 tbsp boiling water roasting dish. Add coconut cream to cover. Seal with lid or cover with foil and roast until meat is tender and falling away from the To Serve bone (8-10 hours). Fresh coriander Steamed jasmine rice For quick pickled purple shallot, stir together caster sugar Sesame seeds, toasted and boiling water until sugar has dissolved. Add vinegar. Place shallots and vinegar mixture in a jar to pickle for 20 Make Ahead minutes, or longer. The beef can be made ahead of time, and gently Serve beef with braising liquid and top with pickled purple reheated to serve. shallots, coriander, a scatter of sesame seeds and jasmine Pickled shallots can be made one week in advance and rice on the side. be stored in the fridge. COOK’S NOTES + This dish requires coconut cream, as coconut milk splits when heated. Produce Bite Our Farm the Village Butchery source beef from their own sustainably-run farm in Boyup Brook, 300km south-east of Perth. Owners Amanda Turner and Paul Hawkins are focused on running an ethically run farm so both the land and animals welfare is prioritised resulting in flavoursome, tender and delicious beef. Their sustainable farming methods include using low acidity fertilisers, re-working pasture stubble into the soil to boost carbon levels and they don’t overstock their paddocks meaning the pasture has a chance to naturally regenerate between the seeding schedule. Our Farm also employ low stress stock handling methods and have custom-built their cattle yards to flow in a way that reduces stress in the cattle. The Our Farm team encourage “eating for the season” so their cattle are both grass and grain fed throughout the year and are able to roam on open paddocks that run alongside the Blackwood River. 89

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SEARED SCALLOP and Stone Fruit Salad We are so lucky to have access to such a great range of local and sustainably fished seafood in WA. One of my favourites to cook are scallops and I happen to live within walking distance of my seafood supplier who fish their scallops sustainably in Shark Bay. The ease with which you can wow a crowd when cooking scallops is just one reason I enjoy them, closely followed by the superb sweet flesh and the stand out texture. DF | GF To Prepare Place olive oil, minced garlic and salt in a bowl. SERVES 4 Add scallops and gently toss to coat. Set aside in the fridge until ready to cook 20 Shark Bay scallops (Northern Star Ocean Products) 2 tbsp olive oil Basil Oil ½ garlic clove, minced Combine ingredients in a blender and pulse until the basil is ½ tsp salt roughly chopped and worked through the oil. The finish should be rough, not smooth. ½ cup finely sliced dried cacciatore or chorizo Nectarine Vinaigrette Basil Oil Place nectarine flesh, a little water and the vinegar in a blender 1 cup basil leaves and blend to smooth. ½ garlic clove Stir through the oil, season and set aside. ½ cup olive oil In a warm pan with a little oil, cook the sliced sausage until it is 1 tbsp lemon juice just cooked (about 1 minute). Sea salt Using a slotted spoon, remove the sausage to a plate, leaving the oil in the pan. Nectarine Vinaigrette Re-heat the same pan to a high heat then sear scallops on each 1 nectarine, flesh and skin side for around 30 seconds until caramelised on the surface but 1 tsp red wine vinegar still opaque through the centre (about 1 minute each side). ¼ cup olive oil Remove to a plate. To Serve To Assemble 1 cup baby rocket Toss the rocket and stone fruit slices on your platter. 2 peach or nectarine, finely sliced Dot the plate with five teaspoons of nectarine vinaigrette. 1 purple shallot, thinly sliced Top each dot with a scallop then scatter the salad with a little cacciatore and finish with a drizzle of basil oil. COOK’S NOTES Season to taste and serve with fresh bread. + This dish could also be presented as a larger share platter to the centre of the table. Assemble as you would a small plate, just on a grander scale. + Left over basil oil is delicious over eggs as a salad dressing or to finish pasta dishes. 91

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PLANT-BASED MAINS Fresh Fennel and Pea Lasagne 97 Roasted Red Veggie Quiche 99 Grilled Smokey Eggplants with Butter Beans and Buckwheat 101 Super Green Pasta 103 95

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FRESH FENNEL AND PEA LASAGNE Enjoy the light and fresh flavours of this deconstructed lasagne showcasing seasonal fennel and peas. The pea pesto in this dish is a star in its own right and could be tossed through pasta for an easy mid-week meal, used as a dip with crudités or served on toast as an alternative to the ever-popular smashed avo. VEG | V | DF To Prepare SERVES 4 To prepare pea pesto, place all ingredients in a food processor and blend until smooth. 80g lasagne per person (egg free for vegan) Cook lasagne sheets in boiling salted water as per 1 fennel bulb, shaved, fronds reserved to serve packet instructions. 1 lemon zest, to serve Basil leaves, to serve To Assemble Extra virgin olive oil, to serve Spoon a generous dollop of pea pesto onto a serving plate. Black pepper Lay lasagna sheet, spoon over more pea pesto and top with a slice of shaved fennel bulb, torn basil leaf and a little olive oil Pea Pesto and lemon zest. 200g frozen baby peas, blanched Repeat these layers three times, finishing with a final layer 1 small garlic clove, minced of lasagne. ½ cup macadamia nuts, toasted Finish with roasted macadamia, reserved fennel fronds, 1 tsp salt olive oil and lemon zest and a good grind of black pepper. 50ml extra virgin olive oil Serve immediately. ½ cup mint, leaves picked 8 large basil leaves Make Ahead 1 tbsp fennel fronds, finely chopped 4 tbsp lemon juice Pea pesto can be made 2 days in advance and stored in a jar in the fridge. COOK’S NOTES + Fennel can discolour if sliced too far in advance, to avoid discolouration, keep fennel slices in ice water with a squeeze of lemon. + The plus side of creating individual lasagnes is that you can serve up one or ten depending on how many plant-based eaters you are entertaining. 97

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ROASTED RED VEGGIE QUICHE Just to prove you can make a delicious egg-free quiche, I wanted to share this gorgeous vegan version. It will make an eye-catching addition to your table with the gorgeous green filling contrasting with the rich red colours of the roasted vegetables. Local producers Empire Pastry have recently released a wholemeal olive oil pastry which is perfect as the base for this quiche. VEG | V | GF | DF To Prepare SERVES 6 Pre-heat oven to 200°C. 1 sheet wholemeal-biodynamic shortcrust pastry (Empire Pastry) ½ punnet cherry tomatoes Place the red onion, red capsicum and cherry tomatoes in a 2 red onions, cut into eighths large baking dish. Coat well with oil and season with salt and 4 red capsicum, quartered and seeds removed pepper. Roast for 20-25 minutes until onion is soft and veggies Extra virgin olive oil are slightly charred. Salt Adjust oven temperature to 180°C. Filling 450g firm tofu Prepare a rectangular tart tin 32cm x 10cm by greasing and ¼ cup nutritional yeast lining base with baking paper. ½ tsp garlic powder ½ cup soy milk (or other milk alternative) Roll pastry to size of tart tin, carefully place pastry in tin and 150g baby spinach, roughly chopped trim to size. Chill for 10 minutes or up to two days (covered). 1 cup mixed herbs, chopped (we used basil, parsley and chives) 1 tbsp salt Using baking weights, bake blind at 180°C for 12 minutes. Generous grind of pepper Remove weights and return to oven for another 5 minutes 1 spring onion, thinly sliced until base is crisp. 75g plant based smoked Gouda cheese, or similar, cubed (Noshing) To prepare filling, place all ingredients except spring onions, Balsamic vinegar to serve cheese and balsamic in a food processor and whiz until smooth. Stir through cheese and spring onions. To Serve Fill pastry shell with filling, arrange roast vegetables on top. Serve with a drizzle of balsamic. Make Ahead Uncooked pastry case can be prepared 2 days in advance and kept covered in the fridge. Roast veggies can be prepared 5 days in advance and stored in the fridge. Filling can be prepared in advance and stored in the fridge, bring to room temperature before serving. COOK’S NOTES + Pastry is best baked when chilled. Once prepared, place the tart shell in the fridge for a few minutes before baking. + This quiche reheats very well after a few days in the fridge. 99

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