Warm Potato Salad with Cold Smoked Salmon, and Meredith Dairy Dill Chèvre


Serves 4

  • 400g Kipfler potatoes, washed
  • 150g Wood Roasted Salmon, skin removed, and broken into chunks
  • 100g Meredith Dairy Dill Chèvre, broken into small pieces
  • 1/2 bunch radishes, sliced paper thin
  • 50g capers
  • Small handful fresh dill sprigs, roughly chopped
  • 2tbsp white wine vinegar
  • 50ml extra virgin olive oil
  • Sea salt and freshly ground black pepper
  • Wedges of lemon to serve

In a small bowl, combine capers, chopped dill, vinegar, and olive oil. Season well with salt and pepper.

Bring the potatoes to a boil with plenty of salted water in a medium saucepan. Simmer for 20 minutes, until just firm. Do not overcook.

Drain, and peel the potatoes while still warm. Cut in half lengthways, transfer to a bowl and gently toss with the radishes and the vinaigrette.

Place on a platter, top with salmon and the Chèvre. Spoon over any remaining vinaigrette, and serve with lemon wedges.

Rainbow Chard and Tomato Walnut Crumble with Burrata


Serves 4

  • 1 Burrata (drained and patted dry)
  • 1 bunch rainbow chard
  • 2tbsp extra virgin olive oil
  • 1/2tsp finely minced garlic
  • 1 small, hot dried chilli, crumbled
  • 2 anchovy fillets, chopped
  • Sea salt flakes and freshly ground black pepper
  • 1 lemon

Slice the chard leaves from the stems and cut stems into pieces about 5cm long. Rinse well. Bring a large saucepan of water to the boil and add a spoonful of salt. Add the stem pieces to the boiling water and cook for a minute, then add the chard leaves to the pot, stir well, and cook for another 2 minutes. Drain the rainbow chard well, and gently squeeze it to remove any excess water.

In a large frypan gently warm the olive oil with the garlic, chillies and anchovies. After a couple of minutes, throw in the rainbow chard and gently toss over low heat until the rainbow chard is coated with the aromatic mix. Be careful not to burn. Turn off the heat, and lay the rainbow chard on a serving plate in a lovely tangle of colour, season with the sea salt and pepper, place the burrata on top, scatter with the tomato, walnut crumbs, drizzle with olive oil, and serve with wedges of lemon.

Tomato Walnut Crumble

have adapted the tomato walnut crumble recipe from one of Nigel Slater’s, reducing the amount of breadcrumbs, and adding walnuts and marjoram.

  • 2 large Roma tomatoes
  • 25g finely chopped walnuts
  • 25g fresh breadcrumbs
  • 25g Parmesan, grated
  • 1tbsp chopped marjoram leaves
  • 1tbsp extra virgin olive oil
  • Sea salt flakes and freshly ground pepper

Preheat oven to 200C and line a baking sheet with baking paper. Cut the tomatoes in half, scoop out the seeds, and cut the flesh into small dice. Transfer to a bowl lined with kitchen paper and let sit for 10 minutes. Remove the paper, add the rest of the ingredients to the bowl, season with salt and pepper, and toss gently until just combined. Place on the baking sheet and press gently to flatten into a rough rectangle, put in the oven and bake for 15 minutes or until the mixture has crisped, and lightly browned. Remove from oven, break up roughly and scatter over the burrata and rainbow chard, drizzle with olive oil, and serve with wedges of lemon. There will probably be some leftover crumbs, reserve them to scatter over a bowl of pasta later.

Salad of Avocado, Pink Grapefruit, Asparagus and Prawns with Soy & Lime Vinaigrette


Serves 6 

  • 2 avocados, firm and ripe
  • 2 pink grapefruit, peeled and in segments with membrane removed
  • 18 spears asparagus, ends trimmed
  • 18 large green prawns, heads and track removed. Leave tail on
  • 2 small hot red chillies
  • 4 limes
  • 2tbs soy sauce
  • 2tbs extra virgin olive oil and a little extra for cooking the prawns and asparagus
  • Sea salt flakes and freshly ground pepper
  • Some edible flowers if you can find them

Firstly, preheat a chargrill or barbecue. Toss the prawns and the asparagus in a little olive oil, sea salt and pepper. Peel the avocados and cut crossways into 7mm slices – place in bowl and immediately squeeze the juice of 1 lime over them. Add the grapefruit segments and the 2 chillies finely sliced with seeds removed. Grill the prawns and asparagus until just cooked, the asparagus should be slightly crunchy. Place in bowl with grapefruit, avocado and chillies. Add the soy sauce, olive oil and season with sea salt and pepper (remember the soy sauce is salty). Toss gently and divide between 6 bowls.

Sprinkle with edible flowers and serve with half a lime wedge for some extra zing.

Coconut Oil Pastry


This recipe has been adapted from Ashlae Warner’s blog (www.ohladycakes.com).  Although she makes this pastry by hand, I opted to make it in my food processor, and had no problems what so ever.

  • 170g plain, white flour
  • ¼ teaspoon fine sea salt
  • ¼ cup organic extra virgin coconut oil, melted
  • 2 tablespoons ice cold water, if needed

Place flour and salt in the bowl of a food processor and process for 5 seconds. Slowly drip the coconut oil in over 15 seconds, process until it forms clumps, about 15 seconds. Only add 1, or 2 tablespoons of the water if dough has not come together after this time. Remove from food processor, gently knead for 1-2 minutes on a floured surface until supple and smooth, and then shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes before use. Roll out on baking paper sprinkled with flour to a thickness of about ¼ cm to use.

Twice Tomato Tart


This tart serves 4 people, and it is very easy to double the recipe if you choose.

As well as the ingredients listed below, you will also need, 1 egg yolk, 1tbsp milk, 50g soft goats cheese or Persian feta, fresh sprigs of marjoram and thyme, and a little extra virgin olive oil.

Roasted Tomato Sauce

  • 1kilo ripe tomatoes, thickly sliced
  • 1 brown onion, peeled and sliced
  • 1 large, or 2 small bulbs fennel, sliced
  • 8 cloves garlic, skin on
  • 1/2tsp coriander seeds
  • 1/2tsp fennel seeds
  • Rosemary, thyme and marjoram sprigs
  • Sea salt flakes and freshly ground black pepper
  • Extra virgin olive oil

Preheat oven to 180C and line a baking tray with baking paper. In a small fry pan toast the coriander and fennel seeds over a low heat until fragrant. Be careful not to let them burn. Remove to a mortar and pestle and crush, but not to a powder. Set aside. Lay the onion slices on the baking paper, followed by the fennel, and tuck the garlic and some of the herb sprigs, in and around the vegetables. Lay the tomato slices on top, season with salt, pepper and the crushed coriander and fennel seeds, and scatter with leaves from the rest of the herb sprigs. Drizzle generously with olive oil and place in the preheated oven for ½ hour. After this time, turn the oven down to 160C, and roast for another hour until caramelized and soft. Remove from oven, discard any twiggy herb branches, and slip the roasted garlic from its skin. Put everything in a food processor and blitz until it becomes a thick purée. Remove, and drain in a muslin lined sieve over a bowl for 2 hours. This will rid the sauce of any excess liquid. Put in the fridge until needed. It will keep for up to 5 days, or 3 months in the freezer.

Roasted Tomatoes

  • 500g baby Roma tomatoes
  • 1/2tsp each of coriander and fennel seeds, roasted and crushed as in the previous recipe
  • Sea salt and freshly ground black pepper
  • Extra virgin olive oil

Preheat oven to 200C and line a baking tray with baking paper. Cut tomatoes in half, and place on tray. Sprinkle the spice mix, salt and pepper on top and drizzle with olive oil. Place in the oven for 15 minutes, then turn oven down to 180C and roast for another 15 minutes. At this stage, if they are small tomatoes, they should be ready. Turn off the oven and let them sit inside for an hour or two. Do not refrigerate.

The pastry

  • 110g plain flour, sieved
  • 55g unsalted butter
  • 1 small egg
  • Salt

Put the flour, butter, egg and a pinch of salt in the bowl of a food processor. Blitz until it forms a ball, this won’t take long. Remove from processor, shape into a disc, wrap in cling film and refrigerate for 2 hours so that it loses all elasticity and will not shrink during baking.

When ready to bake, preheat oven to 200C, remove pastry from fridge, unwrap, and roll out to a diameter of approximately 30cm between 2 sheets of baking paper, put a layer of the roasted tomato sauce in the middle, leaving a 5cm border around the perimeter. You will have sauce leftover. Now, place roasted tomatoes over the sauce and bring the sides of the pastry up to cover some of the tomatoes. Just loosely drape it, it doesn’t need to be perfect, rustic is better. Make an egg wash with the egg yolk and milk and with a pastry brush, gently brush the exposed pastry with the glaze. Place the tart, still on baking paper, in the oven and bake for 15 minutes, turn oven down to 180C and bake for another 10 minutes. The tart will be golden brown, and the pastry will be crisp. Remove from oven, scatter with the crumbled cheese and fresh herbs, drizzle with olive oil, and serve warm.