Centro Roselands Book of Flavours

Turn your everyday meals into extraordinary adventures.

Head Chef at Home.

seriously easy. food

WIN A SHAREof $5000

in Fresh Food Vouchers and

Win a Car Instantly!

Details Inside

| seriously easy. food

Get the tips you need from our local chefs to turn your everyday meals into an extraordinary adventure for the whole family. International Flavours Cooking Event with Mason & Rose Chefs cooking the following fabulous recipes.

Thursday, Friday, Saturday 17, 18 & 19 October

11am to 3pm, Level 1 Centre Court

FREE GIFTStarting Thursday 17 October. While stocks last.

Let the kids cook along ... Choose one Head Chef Cool Tool when you spend $30 or more in Roselands specialty food shops or $70 in Coles or Food for Less.

Collect all 5 exclusive to Freebies Members. To join Freebies visit the Customer Service Desk on Level 2.

Terms and conditions apply. While stocks last. Get the details at centroroselands.com.au

Head Chef at Home.

Head Chef Cool Tool.

SWIPE TO WINover $5000

in fresh food vouchers

Get the tips you need from our local chefs to turn your everyday meals into an extraordinary adventure for the whole family. International Flavours Cooking Event with Mason & Rose Chefs cooking the following fabulous recipes.

Thursday, Friday, Saturday 17, 18 & 19 October

11am to 3pm, Level 1 Centre Court

FREE GIFTStarting Thursday 17 October. While stocks last.

Let the kids cook along ... Choose one Head Chef Cool Tool when you spend $30 or more in Roselands specialty food shops or $70 in Coles or Food for Less.

Collect all 5 exclusive to Freebies Members. To join Freebies visit the Customer Service Desk on Level 2.

Terms and conditions apply. While stocks last. Get the details at centroroselands.com.au

Head Chef at Home.

Head Chef Cool Tool.

SWIPE TO WINover $5000

in fresh food vouchers

Warm Salad of BBQ Octopus with Tomato, Cucumber, Oregano, Chilli & Taramasalata

Method

Combine garlic, 2 tblsp EVO salt, pepper, chilli and oregano

leaves. Prepare octopus and marinate for at least two hours,

better overnight.

Heat a heavy based pan or skillet and grill the octopus until it

starts to turn white, then rest to steam in juices. Drizzle with

lemon juice.

Dice tomatoes and cucumbers roughly. Add marjoram leaves

and season with some salt, pepper and a little extra EVO.

To Plate

Place 2 good spoonfuls of taramasalata in the centre of the

plate. Portion and place the octopus on top of the taramasalata.

Arrange the tomato and cucumber salad to the side of the

octopus and garnish.

*EVO: Extra Virgin Olive Oil

^Taramasalata: Carp Roe Caviar

Greek Fusion

Serves 5

Cost per person $5.00

750 grams of baby octopus, cleaned, beak removed and cut in half

3 cloves garlic

2 tbsp EVO*

pinch salt and ground white pepper

pinch chilli flakes

1 tbsp dried oregano leaves

juice of a lemon

5 ripe roma tomatoes

2 lebanese cucumbers

2 stalks fresh marjoram

250 grams taramasalata^

Extra EVO

Extra dried oregano leaves for garnish

Brought to you by Costi Seafood & Sydney’s Best

SWIPE TO WIN$20 VOUCHER

from Costi Seafood

Warm Salad of BBQ Octopus with Tomato, Cucumber, Oregano, Chilli & Taramasalata

Method

Combine garlic, 2 tblsp EVO salt, pepper, chilli and oregano

leaves. Prepare octopus and marinate for at least two hours,

better overnight.

Heat a heavy based pan or skillet and grill the octopus until it

starts to turn white, then rest to steam in juices. Drizzle with

lemon juice.

Dice tomatoes and cucumbers roughly. Add marjoram leaves

and season with some salt, pepper and a little extra EVO.

To Plate

Place 2 good spoonfuls of taramasalata in the centre of the

plate. Portion and place the octopus on top of the taramasalata.

Arrange the tomato and cucumber salad to the side of the

octopus and garnish.

^Taramasalata: Carp Roe Caviar

Greek Fusion

Serves 5

750 grams of baby octopus, cleaned, beak removed and cut in half

3 cloves garlic

2 tbsp EVO*

pinch salt and ground white pepper

pinch chilli flakes

1 tbsp dried oregano leaves

juice of a lemon

5 ripe roma tomatoes

2 lebanese cucumbers

2 stalks fresh marjoram

250 grams taramasalata^

Extra EVO

Extra dried oregano leaves for garnish

Brought to you by Costi Seafood & Sydney’s Best

from Costi Seafood

Slow Roasted Lamb Shoulder with Braised Root Vegetables & Gramolata

Method

Placed chopped root vegetables, lemons and onions in the

bottom of a roasting pan.

Make small knife incisions in the meat side of the shoulder

Rub the shoulder with the sweet soy and season each with a

teaspoon of salt flakes, ground white pepper and cayenne.

Stuff the incisions with the sliced garlic and rosemary and place

the shoulders on top of the vegetables in the pan.

Marinate overnight covered with foil in the refrigerator.

Before cooking remove the pan from the refrigerator and allow it

to sit on the bench for two hours at least.

Preheat oven to 140°C and roast for 4.5 to 5 hours or until

cooked. The meat should be very soft and fall off the bone.

Remove the meat and pull out the bones. Carefully remove the

vegetables and set aside in the oven to keep warm with the meat.

Pour pan juices into a pot and reduce to a sauce.

To Plate

Divide the vegetables equally amongst the plates and follow

with the lamb. Spoon over some sauce and place some

gramolata to the side.

Serves 5-6

Lamb2 x 1.5kg shoulders of lamb, fat trimmed a little

6 cloves of garlic, sliced

3 stalks of rosemary, cut into 3 cm sticks

2 tblsp sweet soy sauce

2 tsp each salt flakes & white pepper

Couple of pinches of cayenne pepper

2 onions, peeled & quartered

2 large desiree potatoes, quartered

2 large carrots, peeled & cut into 5cm lengths

2 medium swedes, peeled & quartered

2 fennel bulbs, quartered (if in season)

GramolataCombine the following and leave for 1 hour:

1 bunch of flat leaf parsley, chopped roughly

zest of 1 lemon & juice of 2 lemons

½ cup of capers, chopped roughly

½ cup of pitted kalamata olives, chopped rough

3 spring onions, chopped finely

2 tblsp EVO*

Greek Fusion

Brought to you by Peters Meats & Roselands Fruitworld

from Peters Meats

Slow Roasted Lamb Shoulder with Braised Root Vegetables & Gramolata

Method

Placed chopped root vegetables, lemons and onions in the

bottom of a roasting pan.

Make small knife incisions in the meat side of the shoulder

Rub the shoulder with the sweet soy and season each with a

teaspoon of salt flakes, ground white pepper and cayenne.

Stuff the incisions with the sliced garlic and rosemary and place

the shoulders on top of the vegetables in the pan.

Marinate overnight covered with foil in the refrigerator.

Before cooking remove the pan from the refrigerator and allow it

to sit on the bench for two hours at least.

Preheat oven to 140°C and roast for 4.5 to 5 hours or until

cooked. The meat should be very soft and fall off the bone.

Remove the meat and pull out the bones. Carefully remove the

vegetables and set aside in the oven to keep warm with the meat.

Pour pan juices into a pot and reduce to a sauce.

To Plate

Divide the vegetables equally amongst the plates and follow

with the lamb. Spoon over some sauce and place some

gramolata to the side.

Serves 5-6

Lamb2 x 1.5kg shoulders of lamb, fat trimmed a little

6 cloves of garlic, sliced

3 stalks of rosemary, cut into 3 cm sticks

2 tblsp sweet soy sauce

2 tsp each salt flakes & white pepper

Couple of pinches of cayenne pepper

2 onions, peeled & quartered

2 large desiree potatoes, quartered

2 large carrots, peeled & cut into 5cm lengths

2 medium swedes, peeled & quartered

2 fennel bulbs, quartered (if in season)

GramolataCombine the following and leave for 1 hour:

1 bunch of flat leaf parsley, chopped roughly

zest of 1 lemon & juice of 2 lemons

½ cup of capers, chopped roughly

½ cup of pitted kalamata olives, chopped rough

3 spring onions, chopped finely

2 tblsp EVO*

Greek Fusion

Brought to you by Peters Meats & Roselands Fruitworld

from Peters Meats

Gnocchetti with Mushroom Ragu

Serves 5

500 grams of gnocchetti pasta for a small serve, or 750 grams for a large serve (You can use whatever pasta you like)

200 grams button mushrooms, sliced

200 grams swiss brown mushrooms, quartered

200 grams oyster mushrooms, split in half

200 grams enoki mushrooms, roots discarded

1 large brown onion sliced finely

3 cloves crushed garlic

Pinch of chilli flakes

1 tblsp soy sauce

Pinch white pepper

1 beef stock cube (you can use any stock flavouring you like)

2/3 cup of red wine

1/3 cup of pouring cream

50 grams butter

1 tblsp olive oil

2 tblsp of parsley, chopped

Method

Prepare the pasta in accordance with the directions on

the packet.

Melt butter and olive oil together in a large saucepan

Add garlic and fry until golden. Then add onions and sauté until

soft. Then add chilli. Cook for one minute and then add the

button and swiss brown mushrooms. Stir, cover with a lid and

reduce heat to medium. Allow to cook for 5 minutes so that the

mushrooms soften. Then add the oyster and enoki mushrooms.

Stir and add soy sauce, pepper, stock cube and the wine. Cook

for a few minutes, uncovered so that the liquid reduces by half,

then add the cream and reduce again by half. Take off heat and

stir in the parsley.

To Plate

Toss the sauce through the warm pasta.

Italian Fusion

Brought to you by Delicasella

Italian Meatballs with Spaghetti

1 red onion, finely sliced

1 clove garlic, crushed

1 sprig rosemary, chopped

1 tblsp olive oil

100ml red wine

750ml tin crushed tomatoes

1/3 cup pitted olives

1 tblsp capers

½ bunch parsley, chopped

Method

Meatballs

Combine all ingredients for meatballs. Mix and roll into balls.

Place in a baking tray and bake at 175°C for 10 min.

Sauté onion, garlic and rosemary in olive oil in a large pot until

golden. Add red wine and deglaze, then add tomatoes, olives,

capers and parsley. Bring to a simmer and then put the sauce

over the meatballs. Bake covered for 15 minutes at 175°C, then

uncovered for a further 5 minutes.

Prepare the spaghetti in accordance with the instructions on the

packet and, once cooked and drained, combine with

the meatballs.

Italian Fusion

Serves 5

300 grams veal mince

300 grams chicken mince

½ medium spanish onions, diced finely

¼ bunch parsley, finely chopped

¼ bunch mint, finely chopped

¼ bunch thyme, finely chopped

1 tsp salt

½ tsp white pepper

Brought to you by Bush’s Meats

from Bush’s Meats

from Delicasella

Gnocchetti with Mushroom Ragu

Serves 5

500 grams of gnocchetti pasta for a small serve, or 750 grams for a large serve (You can use whatever pasta you like)

200 grams button mushrooms, sliced

200 grams swiss brown mushrooms, quartered

200 grams oyster mushrooms, split in half

200 grams enoki mushrooms, roots discarded

1 large brown onion sliced finely

3 cloves crushed garlic

1 tblsp soy sauce

Pinch white pepper

1 beef stock cube (you can use any stock flavouring you like)

2/3 cup of red wine

1/3 cup of pouring cream

50 grams butter

1 tblsp olive oil

2 tblsp of parsley, chopped

Method

Prepare the pasta in accordance with the directions on

the packet.

Melt butter and olive oil together in a large saucepan

Add garlic and fry until golden. Then add onions and sauté until

soft. Then add chilli. Cook for one minute and then add the

button and swiss brown mushrooms. Stir, cover with a lid and

reduce heat to medium. Allow to cook for 5 minutes so that the

mushrooms soften. Then add the oyster and enoki mushrooms.

Stir and add soy sauce, pepper, stock cube and the wine. Cook

for a few minutes, uncovered so that the liquid reduces by half,

then add the cream and reduce again by half. Take off heat and

stir in the parsley.

To Plate

Toss the sauce through the warm pasta.

Italian Fusion

Brought to you by Delicasella

Italian Meatballs with Spaghetti

1 red onion, finely sliced

1 clove garlic, crushed

1 sprig rosemary, chopped

1 tblsp olive oil

100ml red wine

750ml tin crushed tomatoes

1/3 cup pitted olives

1 tblsp capers

½ bunch parsley, chopped

Method

Meatballs

Combine all ingredients for meatballs. Mix and roll into balls.

Place in a baking tray and bake at 175°C for 10 min.

Sauté onion, garlic and rosemary in olive oil in a large pot until

golden. Add red wine and deglaze, then add tomatoes, olives,

capers and parsley. Bring to a simmer and then put the sauce

over the meatballs. Bake covered for 15 minutes at 175°C, then

uncovered for a further 5 minutes.

Prepare the spaghetti in accordance with the instructions on the

packet and, once cooked and drained, combine with

the meatballs.

Italian Fusion

Serves 5

300 grams veal mince

300 grams chicken mince

½ medium spanish onions, diced finely

¼ bunch parsley, finely chopped

¼ bunch mint, finely chopped

¼ bunch thyme, finely chopped

1 tsp salt

½ tsp white pepper

Brought to you by Bush’s Meats

from Bush’s Meats

from Delicasella

Herb Crusted White Fish with Smashed Potatoes, Queen Olives & Pomodoro

Method

Portion fish and sear on each side.

Boil potatoes until just cooked.

Cool slightly and chop into dice-size pieces, season with salt and

roast in olive oil until crispy.

Petal the olives, saving big pieces for plating.

In a food processor combine ½ the basil, parsley, rosemary,

parmesan, breadcrumbs and butter until crumbly.

In a pot fry crushed garlic cloves until fragrant, add sliced onion

and cook until soft.

½ cherry tomatoes and add to pot. Reduce over low heat until

thick, stirring occasionally. Season.

To Plate

Place crust on top of fish and cook in hot oven for 6 minutes

until brown.

Heat potatoes

Heat tomato sauce and add chopped basil and olive petals.

Spoon 2 tblsp of sauce in the centre of plate.

Divide potatoes evenly between plates and place on the top

of sauce.

Top with fish.

Serves 5

1 kg fresh white fish fillets, cut into 180 to 200 grams portions

¼ bunch parsley

½ bunch basil

3 sticks rosemary

10 chat potatoes

Olive Oil

8 queen olives

¼ onion sliced

2 garlic cloves, crushed

3 punnets cherry tomatoes

100 grams bread crumbs

50 grams parmesan

60 grams butter

Italian Fusion

Brought to you by Roselands Fresh Seafood

from Roselands Fresh

Seafood

Herb Crusted White Fish with Smashed Potatoes, Queen Olives & Pomodoro

Method

Portion fish and sear on each side.

Boil potatoes until just cooked.

Cool slightly and chop into dice-size pieces, season with salt and

roast in olive oil until crispy.

Petal the olives, saving big pieces for plating.

In a food processor combine ½ the basil, parsley, rosemary,

parmesan, breadcrumbs and butter until crumbly.

In a pot fry crushed garlic cloves until fragrant, add sliced onion

and cook until soft.

½ cherry tomatoes and add to pot. Reduce over low heat until

thick, stirring occasionally. Season.

To Plate

Place crust on top of fish and cook in hot oven for 6 minutes

until brown.

Heat potatoes

Heat tomato sauce and add chopped basil and olive petals.

Spoon 2 tblsp of sauce in the centre of plate.

Divide potatoes evenly between plates and place on the top

of sauce.

Top with fish.

Serves 5

1 kg fresh white fish fillets, cut into 180 to 200 grams portions

¼ bunch parsley

½ bunch basil

3 sticks rosemary

10 chat potatoes

Olive Oil

8 queen olives

¼ onion sliced

2 garlic cloves, crushed

3 punnets cherry tomatoes

100 grams bread crumbs

50 grams parmesan

60 grams butter

Italian Fusion

Brought to you by Roselands Fresh Seafood

from Roselands Fresh

Seafood

Roasted Chicken with Chemole, Roasted Almond Cous Cous & Yoghurt Dip

Serves 5

5 chicken marylands

2 cups of cous cous

2 cups of boiling water

1 tsp of chicken stock

2 tblsp EVO*

½ cup of blanched almonds, roasted until golden & chopped roughly

1 tomato diced, roughly

¼ bunch of flat leaf parsley, chopped roughly

100 ml lemon juice

1½ cups of good greek style yoghurt

clove garlic, crushed

1 tsp ground cumin

Extra Virgin Olive Oil

Method

Chemole

1 tsp each of cumin seed, ground cumin, ground coriander,

ground paprika, brown mustard seeds.

¼ tsp each of chilli powder, citric acid, salt & white pepper.

Yoghurt Dip

Combine yoghurt, crushed garlic, ground cumin and 20 ml of

lemon juice.

Cous Cous

Place cous cous in a large bowl. Combine with chicken stock

and a tsp each of salt and ground pepper. Then combine with

the EVO*. Pour boiling water and cover with kitchen wrap. Allow

all the liquid to infuse into the cous cous and then stir with a

fork so that there is no clumping. Heat heavy bottom fry pan,

add cous cous and toast until golden, stirring constantly so that

it does not catch. Then add tomato, parsley and 80 ml of lemon

juice, roasted almonds and combine.

Chicken

Combine chemole ingredients. Rub each chicken maryland with

a little of the extra virgin olive oil. Place on a flat, oiled, baking

sheet and sprinkle over chemole. Pat gently to affix. Roast in

180°C oven for 35 minutes, or until cooked. Prick side of the

thigh part of the maryland to check that the juices run clear.

Rest for 10 minutes.

To plate, place a mound of cous cous in the centre of the plate.

Cut each maryland into two pieces and arrange on top of the

cous cous and spoon yoghurt to the side. Garnish with some

fresh parsley.

Lebanese Fusion

Brought to you by A&C Chicken and H&H Chicken

from A&C Chicken

from H&H Chicken

Roasted Chicken with Chemole, Roasted Almond Cous Cous & Yoghurt Dip

Serves 5

5 chicken marylands

2 cups of cous cous

2 cups of boiling water

1 tsp of chicken stock

2 tblsp EVO*

½ cup of blanched almonds, roasted until golden & chopped roughly

1 tomato diced, roughly

¼ bunch of flat leaf parsley, chopped roughly

100 ml lemon juice

1½ cups of good greek style yoghurt

clove garlic, crushed

1 tsp ground cumin

Extra Virgin Olive Oil

Method

Chemole

1 tsp each of cumin seed, ground cumin, ground coriander,

ground paprika, brown mustard seeds.

¼ tsp each of chilli powder, citric acid, salt & white pepper.

Yoghurt Dip

Combine yoghurt, crushed garlic, ground cumin and 20 ml of

lemon juice.

Cous Cous

Place cous cous in a large bowl. Combine with chicken stock

and a tsp each of salt and ground pepper. Then combine with

the EVO*. Pour boiling water and cover with kitchen wrap. Allow

all the liquid to infuse into the cous cous and then stir with a

fork so that there is no clumping. Heat heavy bottom fry pan,

add cous cous and toast until golden, stirring constantly so that

it does not catch. Then add tomato, parsley and 80 ml of lemon

juice, roasted almonds and combine.

Chicken

Combine chemole ingredients. Rub each chicken maryland with

a little of the extra virgin olive oil. Place on a flat, oiled, baking

sheet and sprinkle over chemole. Pat gently to affix. Roast in

180°C oven for 35 minutes, or until cooked. Prick side of the

thigh part of the maryland to check that the juices run clear.

Rest for 10 minutes.

To plate, place a mound of cous cous in the centre of the plate.

Cut each maryland into two pieces and arrange on top of the

cous cous and spoon yoghurt to the side. Garnish with some

fresh parsley.

Lebanese Fusion

Brought to you by A&C Chicken and H&H Chicken

from A&C Chicken

from H&H Chicken

Char Grilled Cauliflower with Mustard Seeds, Avocado & Lime

Serves 5

½ medium cauliflower cut into florettes (small pieces consisting of some stalk and head)

½ tblsp each of brown mustard seeds, yellow mustard seeds & cumin seeds

2 cloves garlic crushed

1 spanish onion sliced

60 ml olive oil

2 avocados, peeled, de-seeded and cut into 2.5cm square chunks

juice of two limes

2 lime leaves, sliced finely

½ bunch of coriander, picked to single leaf

Method

Heat a heavy pan, add oil and allow to smoke. Add seeds and

allow to pop. Add chilli flakes, then garlic and then onion and

then cauliflower. Sauté on medium heat until the cauliflower is

golden brown and starts to become soft. Then add the onions.

Cook until the onions become slightly soft.

Set aside to cool on a flat tray. Season with salt and pepper.

Prepare avocado and combine with lime juice.

To Plate

Place cauliflower in a large bowl. Add lime leaf and combine.

Add avocado mix. Place on a plate in five even portions and

garnish with the coriander leaf.

Lebanese Fusion

Brought to you by Sydney’s Best

Collect a game card when you make a purchase at any participating store for your

chance to win a Toyota Yaris instantly!*

PLUS, you will be entered into the major draw for your chance to win a Toyota Rav4 valued at $31,490!

Scan the QR code below at one of the ‘Freebies’ machines in-centre, or with the ALL NEW ‘Freebies’ App, to receive your bonus entry!*

*Terms and conditions apply, see in-centre for details. Authorised under NSW permit LTPS/13/06393.

from Sydney’s Best

Enjoy free parking and over 170 storesroselands drive | ph 9784 5400 | centroroselands.com.au

Char Grilled Cauliflower with Mustard Seeds, Avocado & Lime

Serves 5

½ medium cauliflower cut into florettes (small pieces consisting of some stalk and head)

½ tblsp each of brown mustard seeds, yellow mustard seeds & cumin seeds

2 cloves garlic crushed

1 spanish onion sliced

60 ml olive oil

2 avocados, peeled, de-seeded and cut into 2.5cm square chunks

juice of two limes

2 lime leaves, sliced finely

½ bunch of coriander, picked to single leaf

Method

Heat a heavy pan, add oil and allow to smoke. Add seeds and

allow to pop. Add chilli flakes, then garlic and then onion and

then cauliflower. Sauté on medium heat until the cauliflower is

golden brown and starts to become soft. Then add the onions.

Cook until the onions become slightly soft.

Set aside to cool on a flat tray. Season with salt and pepper.

Prepare avocado and combine with lime juice.

To Plate

Place cauliflower in a large bowl. Add lime leaf and combine.

Add avocado mix. Place on a plate in five even portions and

garnish with the coriander leaf.

Lebanese Fusion

Brought to you by Sydney’s Best

Collect a game card when you make a purchase at any participating store for your

chance to win a Toyota Yaris instantly!*

PLUS, you will be entered into the major draw for your chance to win a Toyota Rav4 valued at $31,490!

Scan the QR code below at one of the ‘Freebies’ machines in-centre, or with the ALL NEW ‘Freebies’ App, to receive your bonus entry!*

*Terms and conditions apply, see in-centre for details. Authorised under NSW permit LTPS/13/06393.

from Sydney’s Best

Enjoy free parking and over 170 storesroselands drive | ph 9784 5400 | centroroselands.com.au

Slow Roasted Pork with Orange & Star Anis, Brown Rice with Five Spice & Bok Choy

Method

Combine the soy sauces, orange zest and juice, garlic, sherry,

pepper, star anis, chilli flakes, sesame oil and 1 tsp of the five

spice in a bowl and marinate the prepared pork for a couple of

hours, or overnight is better.

Remove from marinade and place in a baking pan and cook in a

140°C oven for 1.5 hours. Pour marinade into a sauce pan and

reduce on high heat until it forms a thick sauce. Cook rice as

directed on packet. Use 1 tsp of five spice in the cooking water.

Wash bok choy and then strip the vegetable into single leaves.

Fill a pot with water and bring to boil. Blanche the bok choy

quickly through the boiling water.

To Plate

Slice the pork into medallions. Place some rice in the centre of

the plate and top with the pork and then in turn with the bok

choy. Garnish with the coriander leaves.

Serves 5

1.2 kg of pork neck, cut lengthways into long strips

½ cup each of soy and sweet soy sauce

½ an orange, zested and juiced

2 cloves garlic, crushed

60 ml dry sherry

pinch white pepper

5 star anis pods

pinch chilli flakes

1 tsp of sesame oil

2 tsp five spice

2 cups of brown rice

5 baby bok choy

coriander leaves for garnish

Asian Fusion

Sautéed Squid with Green Apple, Celery & Cashew Nut Salad with Nahn Jim Dressing

Clean squid. Slice in half and score on the inside of the tube

and then slice lengthways to create long strips.

Combine crushed garlic, squeeze of lemon, chilli flakes, salt,

pepper and EVO* in a bowl and marinate the squid for an hour.

Combine apple, celery, carrot and fresh coriander leaves in a

bowl and set aside.

Nahn Jim Dressing

In a pestle place whole garlic, the roots and a little stalk from

the coriander and some salt. Smash with the mortar until it is

pulped. Add chillies and sugar. Reduce to pulp again. Add lime

juice and fish sauce and combine.

To Plate

Grill squid in a large heavy base pan. Place in the middle of

the plate and drizzle with some dressing. Spoon a couple

of spoonfuls of sauce over the salad, toss and then assemble

on the top of the squid.

Serves 5

500 grams of squid, cleaned

squeeze of lemon

pinch of salt and pepper

pinch of chilli flakes

1 tblsp EVO*

1 green apple julienne finely

5 sticks of celery, approximately 6 cm long, sliced finely lengthways

1 medium carrot, julienne finely

½ bunch of coriander with roots

4 extra whole cloves of garlic

extra salt

2 long green chillies

1 birds eye chilli

100 ml lime juice

50 ml fish sauce

1½ tblsp palm sugar

Asian Fusion

Brought to you by Bush’s Meats Brought to you by Costi Seafood

from Bush’s Meats

from Costi Seafood

Slow Roasted Pork with Orange & Star Anis, Brown Rice with Five Spice & Bok Choy

Method

Combine the soy sauces, orange zest and juice, garlic, sherry,

pepper, star anis, chilli flakes, sesame oil and 1 tsp of the five

spice in a bowl and marinate the prepared pork for a couple of

hours, or overnight is better.

Remove from marinade and place in a baking pan and cook in a

140°C oven for 1.5 hours. Pour marinade into a sauce pan and

reduce on high heat until it forms a thick sauce. Cook rice as

directed on packet. Use 1 tsp of five spice in the cooking water.

Wash bok choy and then strip the vegetable into single leaves.

Fill a pot with water and bring to boil. Blanche the bok choy

quickly through the boiling water.

To Plate

Slice the pork into medallions. Place some rice in the centre of

the plate and top with the pork and then in turn with the bok

choy. Garnish with the coriander leaves.

Serves 5

1.2 kg of pork neck, cut lengthways into long strips

½ cup each of soy and sweet soy sauce

½ an orange, zested and juiced

60 ml dry sherry

pinch white pepper

5 star anis pods

pinch chilli flakes

1 tsp of sesame oil

2 tsp five spice

2 cups of brown rice

5 baby bok choy

coriander leaves for garnish

Asian Fusion

Sautéed Squid with Green Apple, Celery & Cashew Nut Salad with Nahn Jim Dressing

Clean squid. Slice in half and score on the inside of the tube

and then slice lengthways to create long strips.

Combine crushed garlic, squeeze of lemon, chilli flakes, salt,

pepper and EVO* in a bowl and marinate the squid for an hour.

Combine apple, celery, carrot and fresh coriander leaves in a

bowl and set aside.

Nahn Jim Dressing

In a pestle place whole garlic, the roots and a little stalk from

the coriander and some salt. Smash with the mortar until it is

pulped. Add chillies and sugar. Reduce to pulp again. Add lime

juice and fish sauce and combine.

To Plate

Grill squid in a large heavy base pan. Place in the middle of

the plate and drizzle with some dressing. Spoon a couple

of spoonfuls of sauce over the salad, toss and then assemble

on the top of the squid.

Serves 5

500 grams of squid, cleaned

squeeze of lemon

pinch of salt and pepper

pinch of chilli flakes

1 tblsp EVO*

1 green apple julienne finely

5 sticks of celery, approximately 6 cm long, sliced finely lengthways

1 medium carrot, julienne finely

½ bunch of coriander with roots

4 extra whole cloves of garlic

extra salt

2 long green chillies

1 birds eye chilli

100 ml lime juice

50 ml fish sauce

1½ tblsp palm sugar

Asian Fusion

Brought to you by Bush’s Meats Brought to you by Costi Seafood

from Bush’s Meats

from Costi Seafood

Roast Beetroot Salad with Pears, Tomato, Basil & Sheep’s Milk Feta

Method

Par boil, then cut the beets in half and roast them at

175°C for 30 min.

Cut pears into 10 wedges each.

Drizzle dressing over pears and roast until golden brown at 175°C.

Cut the tomatoes in half.

To Plate

Warm beets and pears.

Place 3 pieces of pear on plate in triangle.

Place 3 of each pieces of beets in the space between pears.

Mix tomatoes and chopped basil together and scatter over the plate.

Drizzle with dressing.

Crumble 1 tblsp of feta over the top.

Garnish with herbs and season.

Australian Fusion

Serves 5

8 baby red beets

8 baby golden beets

3 pears

1 bunch basil, picked and chopped

1 punnet cherry tomatoes

1 punnet teardrop tomatoes

150 grams sheep’s milk feta

1 punnet baby tatsoi

1 punnet baby basil purple

dressing

100 ml balsamic vinegar

350 ml EVO*

50 ml red wine vinegar

Roasted Beef Rump with Peppercorn Rub, Potato Salad & Salsa Verde

Potatoes Salad

700 grams of kifler potatoes, cooked, peeled diced roughly.

1 tblsp egg mayonnaise.

1 tblsp sour cream.

1 tblsp of diced Spanish onion.

½ stalk celery diced finely.

1 tblsp diced gherkin or capers.

Salsa Verde

In a food processor combine: ½ bunch of parsley, ½ bunch

basil, ½ bunch mint, 3 cloves garlic, 2 tblsp capers, 1 tblsp

bread crumbs, 100 ml EVO*, salt & pepper to taste.

Method

Combine garlic, mustards, peppercorns and salt in a bowl.

Place the strips of beef in the bowl and coat with the mixture.

Pre heat oven to 200°C. Place coated beef on a tray and roast

in the oven for 30 minutes for medium rare. Longer if desired.

Remove and allow to rest for 10 minutes before slicing.

Combine mayonnaise, sour cream, onion, celery and gherkins in

a bowl and gently toss through potatoes.

To Plate

Slice beef, portion and place on plate. Portion potato salad and

place next to beef. Use about a tablespoon of the salsa verde

per plate.

Garnish with a lemon cheek and parsley.

Australian Fusion

Serves 5

1.2 kg piece of whole rump, cut into three long strips

1 tblsp each of hot english and dijon mustard

1 tblsp of pink peppercorns, crushed roughly

1 tblsp of green peppercorns, crushed roughly

1 tsp salt

Brought to you by Roselands Fruitworld & Deli Pronto Brought to you by Peters Meats

from Peters Meats

from Deli Pronto

from Roselands Fruitworld

Roast Beetroot Salad with Pears, Tomato, Basil & Sheep’s Milk Feta

Method

Par boil, then cut the beets in half and roast them at

175°C for 30 min.

Cut pears into 10 wedges each.

Drizzle dressing over pears and roast until golden brown at 175°C.

Cut the tomatoes in half.

To Plate

Warm beets and pears.

Place 3 pieces of pear on plate in triangle.

Place 3 of each pieces of beets in the space between pears.

Mix tomatoes and chopped basil together and scatter over the plate.

Drizzle with dressing.

Crumble 1 tblsp of feta over the top.

Garnish with herbs and season.

Australian Fusion

Serves 5

8 baby red beets

8 baby golden beets

3 pears

1 bunch basil, picked and chopped

1 punnet cherry tomatoes

1 punnet teardrop tomatoes

150 grams sheep’s milk feta

1 punnet baby tatsoi

1 punnet baby basil purple

dressing

100 ml balsamic vinegar

350 ml EVO*

50 ml red wine vinegar

Roasted Beef Rump with Peppercorn Rub, Potato Salad & Salsa Verde

Potatoes Salad

700 grams of kifler potatoes, cooked, peeled diced roughly.

1 tblsp egg mayonnaise.

1 tblsp sour cream.

1 tblsp of diced Spanish onion.

½ stalk celery diced finely.

1 tblsp diced gherkin or capers.

Salsa Verde

In a food processor combine: ½ bunch of parsley, ½ bunch

basil, ½ bunch mint, 3 cloves garlic, 2 tblsp capers, 1 tblsp

bread crumbs, 100 ml EVO*, salt & pepper to taste.

Method

Combine garlic, mustards, peppercorns and salt in a bowl.

Place the strips of beef in the bowl and coat with the mixture.

Pre heat oven to 200°C. Place coated beef on a tray and roast

in the oven for 30 minutes for medium rare. Longer if desired.

Remove and allow to rest for 10 minutes before slicing.

Combine mayonnaise, sour cream, onion, celery and gherkins in

a bowl and gently toss through potatoes.

To Plate

Slice beef, portion and place on plate. Portion potato salad and

place next to beef. Use about a tablespoon of the salsa verde

per plate.

Garnish with a lemon cheek and parsley.

Australian Fusion

Serves 5

1.2 kg piece of whole rump, cut into three long strips

1 tblsp each of hot english and dijon mustard

1 tblsp of pink peppercorns, crushed roughly

1 tblsp of green peppercorns, crushed roughly

1 tsp salt

Brought to you by Roselands Fruitworld & Deli Pronto Brought to you by Peters Meats

from Peters Meats

from Deli Pronto

from Roselands Fruitworld

Chocolate Fondant with Seasonal Fresh Fruit

Method

Melt butter and chocolate together. Allow to cool.

Whisk eggs and sugar together. Then fold in cooled chocolate

mixture. Combine coco and flour together and then sift and fold

into wet mixture.

Pipe into well greased muffin moulds and bake at 180°C

for 9 minutes.

Sweet Fusion

Serves 5

150 grams butter

150 grams chocolate

3 whole eggs

3 egg yolks

150 grams brown sugar

120 grams plain flour

2 tbsp coco

Seasonal fruit salad

Warmed Plum Cake with Whipped Cream

Method

Cream butter and sugar together. Add eggs and combine.

Combine remaining ingredients and then combine those with

the butter/sugar/egg mixture.

Pour into a well greased and lined 20cm square cake tin.

Place plums on top of the mixture, skin side down.

Bake in a 170°C oven for 45 minutes, or until cooked.

The cake should be served slightly warm with cream whipped

with a little icing sugar and vanilla essence.

Sweet Fusion

Serves 8

10 plums, halved and stone removed

You can use any stone fruit for this recipe

250 grams butter, soft

1½ cups of raw sugar

4 eggs

2 cups of SR Flour

½ tsp salt

Zest of 1 lemon

2 tbsp almond meal

Brought to you by Coles Brought to you by Food for Less

from Coles

from Food For Less

Desserts spelled backwards is “stressed”.

A sweeter life may only be a phone call away!

If you or anyone you know is suffering from depression or anxiety, talk it through with beyondblue support services 1 300 22 4636.

www.beyondblue.org.au/getsupport

Pick up your FREE beyondblue Fridge Magnet at the Cooking Event 17 to 19 October.

Chocolate Fondant with Seasonal Fresh Fruit

Method

Melt butter and chocolate together. Allow to cool.

Whisk eggs and sugar together. Then fold in cooled chocolate

mixture. Combine coco and flour together and then sift and fold

into wet mixture.

Pipe into well greased muffin moulds and bake at 180°C

for 9 minutes.

Sweet Fusion

Serves 5

150 grams butter

150 grams chocolate

3 whole eggs

3 egg yolks

150 grams brown sugar

120 grams plain flour

2 tbsp coco

Seasonal fruit salad

Warmed Plum Cake with Whipped Cream

Method

Cream butter and sugar together. Add eggs and combine.

Combine remaining ingredients and then combine those with

the butter/sugar/egg mixture.

Pour into a well greased and lined 20cm square cake tin.

Place plums on top of the mixture, skin side down.

Bake in a 170°C oven for 45 minutes, or until cooked.

The cake should be served slightly warm with cream whipped

with a little icing sugar and vanilla essence.

Sweet Fusion

Serves 8

10 plums, halved and stone removed

You can use any stone fruit for this recipe

250 grams butter, soft

1½ cups of raw sugar

4 eggs

2 cups of SR Flour

½ tsp salt

Zest of 1 lemon

2 tbsp almond meal

Brought to you by Coles Brought to you by Food for Less

from Coles

from Food For Less

Desserts spelled backwards is “stressed”.

A sweeter life may only be a phone call away!

If you or anyone you know is suffering from depression or anxiety, talk it through with beyondblue support services 1 300 22 4636.

www.beyondblue.org.au/getsupport

Pick up your FREE beyondblue Fridge Magnet at the Cooking Event 17 to 19 October.

| seriously easy. foodPage 22 Page 22 | seriously Page 22 |

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