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Recipes

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Beef & Veggie Pho

Posted by GLOBAL on 15th Sep 2021

Beef & Veggie Pho
Nothing beats the fragrance of pho. This version is both delicious and nourishing with the extra veggies used as the noodles. It's all about the broth so buy a good quality fresh one. By searing the beef, there is an extra layer of flavour from caramelising the outside of the meat which isn't traditional but so good. Recipe by Tom Walton Ingredients 1 tbsp whole coriander seeds 2 star anise 2 cinnamon quills 1 thumb size piece ginger, sliced …

Crispy Skin Snapper, Blood orange, Fennel & Green Olives

Posted by GLOBAL on 10th Aug 2021

Crispy Skin Snapper, Blood orange, Fennel & Green Olives
There is something special about the combination of fish, fennel & blood orange. It's such a simple dish with everything works so well together with a little kick from green olives. Easy enough for any night of the week and just as perfect for a special occasion or long weekend lunch. Blood oranges have a short season but you can use a naval orange once the season ends. Recipe by Tom Walton Ingredients 2 x 150g snapper fillets, skin on or use bream as an alternative Flake sea salt 2 tbsp olive …

Kalette and Ricotta Galette

Posted by GLOBAL on 9th Aug 2021

Kalette and Ricotta Galette
We've got a little bit of inspiration for your next picnic! Justine Schofield from Everyday Gourmet created this delicious and easy one-pan recipe for a crispy Kalette and Ricotta Galette.  Ingredients 2 tbsp extra virgin olive oil 160g piece of speck, chopped in small pieces 1 leek, chopped 160g kalettes (or a bunch of kale) ½ bunch parsley roughly chopped 200g ricotta 1 mozzarella ball, torn Pinch of nutmeg 1 egg whisk …

Spanner Crab Okonomiyaki (Japanese Pancake)

Posted by GLOBAL on 8th Jul 2021

Spanner Crab Okonomiyaki (Japanese Pancake)
This delicious recipe was created by Chef James Cornwall, Head Chef at Iki-jime for The Homestyle Japanese Cooking event at Kitchen Warehouse. Flavour packed, few, fresh ingredients, and ready in a flash. This recipe will become your favourite week night seafood dish. Ingredients 150g raw or cooked Spanner Crab (or blue swimmer crab meat) 150g sweet potato grated 100g zucchini grated 100g wombok (chinese cabbage) thinly sliced 2 spring onion stems thinly sliced …

Whole Roast Teriyaki Chicken with Smashed Cucumber Salad

Posted by GLOBAL on 8th Jul 2021

Whole Roast Teriyaki Chicken with Smashed Cucumber Salad
Chef Tom Walton gives us a delicious, wholesome recipe for Whole Roast Teriyaki Chicken. It is roasted with onions underneath so what you end up with is this delicious, light Teriyaki onion gravy which is perfect for the cucumber salad and steamed rice for any night of the week. Ingredients 4 tbsp each soy, sake, mirin 2 tbsp caster sugar 1 whole chicken, dried with paper towel 2 tsp flake salt 2 tbsp sesame oil 2 brown onions, peeled, cut into thick wedges …