Category: Recipes

Smashed Parmesan & Rosemary Kipfler Potatoes

Chef: Dean Schmideg

Course: Side 

Servings: 6-8 people

Roast potatoes are a family favourite but on those nights you want to make it a little more interesting, especially if you’re entertaining, this easy tray bake is sure to be a crowd pleaser. Kipfler potatoes have a lovely buttery flavour which is perfect for this dish and once you parboil and smash them and top with the oil and parmesan they transform in the oven and become golden and crunchy on the edges while still retaining their creamy texture on the inside. Serve this with grilled or roasted meats and a side of greens or salad.


1 x 1kg bag Hawkes washed kipfler potatoes 
8 tbsp Cobram Estate Robust Extra Virgin Olive Oil
1/2 cup grated Auricchio Parmigiano Reggiano
4 cloves garlic, crushed
2 large sprigs fresh rosemary, chopped


Preheat oven to 200 degrees fan forced.

Wash potatoes and place in a large saucepan with cold water to cover and bring to the boil.

While potatoes are coming to the boil, remove rosemary leaves from their stems and chop finely. Then crush garlic into a small bowl, top with the olive oil to combine and finally grate the parmesan.

Boil potatoes for about 5-7 mins. To test when ready, pierce with a sharp paring knife or a skewer, they should be firm but there should be no resistance.  Drain water, allow potatoes to dry and cool slightly for 5 minutes.

Place some baking paper on an oven tray, don’t be tempted to use a roasting dish, you need a flat surface with no sides so that heat can circulate allowing the potatoes to cook evenly and get crunchy.  Arrange the kipflers on the tray and use a masher or the bottom of a glass and gently press down to smash them. You will find they break unevenly which is perfect, you want some bigger chunks too.

Spoon over the garlic and olive oil mix and then sprinkle the potatoes with rosemary and parmesan and finish with another drizzle of oil.

Place in the oven on a middle rack and roast for approx. 30 mins or until golden.

Chili & Lemon Broccolini with Flaked Almonds

Chef: Dean Schmideg

Course: Side

Servings: 4

Crunchy, lemony and a little spicy, this quick and easy way of preparing broccolini is a far more tasty alternative to steaming the greens and while it may only be a side, it’s sure to be the hero. Serve with grilled fish, chicken or a simple pasta or make it the centrepiece of a vegetarian meal. Also nice instead of salad if you need to take something to a BBQ.

1 x bunch broccolini
2 tbsp Cobram Estate Robust Extra Virgin Olive Oil plus more for serving
1 large clove garlic, crushed
1/4 long red chilli, roughly chopped (add more if you like it hotter)
Grated zest and juice of 1/2 lemon
25g flaked almonds
Salt and pepper

Wash broccolini and trim bottoms of stems.

Heat a non-stick frypan over medium heat, add oil and fry garlic and chilli gently for about 30 seconds until fragrant.

Add broccolini, turning constantly for about one minute until the colour of broccolini starts to change. Add a little splash of water to produce some steam and stop garlic from burning and then toss in the almonds, add salt and pepper to taste and continue to fry for another 2-3 minutes until the almonds have toasted and the broccolini is cooked through but still crunchy.

Remove to a serving dish add a squeeze of lemon, sprinkle over the zest and finish with a drizzle of olive oil.

Spring Vegetable Paella

Chef: Dean Schmideg

Course: Side

Servings: 4-5

While many Spanish Paella recipes use meat and seafood I have taken some of the best produce this season has to offer to create a bright and colourful vegetarian version, perfect for those who are gluten free. The best part of this dish is the ability to change up the ingredients depending on your preference. Swap out the green beans for asparagus and the squash for broccolini, marinated or canned artichoke hearts are also great and suit this Valencian style Paella Rice. For meat lovers fry up chorizo with chicken thigh pieces or grill some prawns sprinkled with smoked paprika, set aside and pop into the rice a few minutes before it’s ready.

1 x 325g packet From Basque With Love Paella Rice
1 x 500ml Maggie Beer Vegetable Stock mixed with 500ml boiling water
5 tbsp canned Capriccio diced tomato
1 leek, halved and finely sliced
1 long orange or red bullhorn capsicum, diced
200g green beans, topped and cut into thirds
150g peas, shelled
4 yellow squash, halved and cut into wedges
200g Flavorite sugar plum tomatoes
1 long red chilli finely sliced
1/2 large lemon cut into wedges
4 tbsp chives, chopped
3 tbsp extra virgin olive oil
Smoked paprika, salt & pepper (optional)

Firstly take the chunks of squash, sprinkle with a little olive oil, smoked paprika, freshly ground pepper and salt and toss to combine.

Take a large (36cm) paella pan or equivalent sized saute pan and fry the squash on high heat until browned but not cooked through. Remove from pan and repeat this process with the chopped green beans cooking for only a minute or two until bright green. Remove and set aside with the squash.

Heat the 3 tbsp of olive oil and gently fry the leek, capsicum and half the chilli until softened. Turn up the heat, add the Paella rice and toast for about one minute before adding  the diced tomato, stock and water. Bring to the boil, turn down the heat just a little to medium scatter over the fresh peas and arrange the whole sugar plum tomatoes evenly around the pan. Cook for 20minutes or until all the liquid is completely absorbed the rice is al dente. Most importantly don’t touch the rice while it is cooking as you want it to develop a golden crust on the bottom known as the ‘socarrat’.

Add the squash and green beans back into the pan 15mins into the cooking time to heat through and once ready garnish with the remaining chilli and chives, arrange the wedges of lemon in the centre of the pan and serve immediately.


Chef: That’s Amore Cheese

Course: Dessert

Servings: 6 people

300 mL Espresso Coffee
4 eggs
80g Sugar
1 pinch salt
300g savoiardi biscuits
500g That’s Amore Mascarpone
2 tbsp marsala liquor or brandy
Dutch cocoa powder for dusting

Brew coffee, set aside and leave it to cool.
Separate egg whites from yolks in 2 different bowls.
Whisk egg yolks with sugar for 5-6 mins, until pale and fluffy.
Add mascarpone and whisk gently until smooth.
Whip the egg whites with a pinch of salt until stiff, add whites to the mascarpone mixture and fold gently.
When coffee is cool, add marsala and stir.
Dunk the savoiardi in the coffee, quickly and one at the time, and arrange them in a ceramic tray to create the first layer.
Pour half of the mascarpone mixture over the first layer of savoiardi biscuits.
Add another layer of soaked biscuits and spread the remaining mascarpone mixture.
Dust with cocoa powder and leave in the refrigerator to set for at least 4 hours or overnight.

Jumble Berry Crumble

Chef: Taste of Home

Course: Dessert

Servings: 8 people

3 cups halved fresh strawberries
1-1/2 cups fresh raspberries
1-1/2 cups fresh blueberries
2/3 cup sugar
3 tablespoons quick-cooking tapioca
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/3 cup butter, melted
Optional: Vanilla ice cream or sweetened whipped cream

In a large bowl, combine the strawberries, raspberries and blueberries. Combine sugar and tapioca; sprinkle over berries and toss gently. Pour into a greased 11×7-in. baking dish; let stand for 15 minutes.
Meanwhile, in a small bowl, combine the flour, oats, brown sugar and cinnamon. Stir in butter; sprinkle over berry mixture.
Bake at 350° until filling is bubbly and topping is golden brown, 45-50 minutes. Serve warm and, if desired, with vanilla ice cream or sweetened whipped cream.

Avocado and Mango Salad

Chef: Feel Good Foodie

Course: Salad

Servings: 4 people

For the Salad

2 Mangoes, chopped
2 avocados, chopped
2 tablespoons small diced red onion
2 tablespoons chopped cilantro
For the dressing

2 tablespoons olive oil
2 tablespoons lime juice
2 teaspoons honey
½ teaspoon cumin
¼ teaspoon chilli powder
¼ teaspoon salt
¼ teaspoon black pepper

In a large serving bowl whisk olive oil, honey, cumin, chili powder, lime juice, salt and pepper until they are emulsified and combined .
Add the avocado, mango, onions and cilantro on top and toss until evenly combined, then serve.

Strawberry Muffins

Chef: A Better Choice

Course: Snack

Servings: 10-12 people

2 cups wholemeal flour
1/2 cup whole oats
1 punnet of fresh strawberries, or 1 ½ cups frozen strawberries
2 large eggs
½ cup Greek yoghurt (unsweetened)
½ cup maple syrup
1/3 cup coconut oil
½ teaspoon cinnamon
1 ½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon vanilla extract

Preheat oven to 180C and spray muffin tray with oil, or alternatively line with paper cups.
In a suitable bowl, combine your dry ingredients (sifted flour, baking powder, cinnamon, baking soda and baking powder).
In a new bowl, mix together all wet ingredients (oil, eggs, maple syrup and yoghurt)
Pour wet mixture into dry mixture and combine until all flour lumps have dissolved.
Gently fold in cut strawberries, or alternatively frozen strawberries.
Pour muffin mixture into muffin tray until there are 10-12 evenly sized muffins.
Bake for approximately 20 minutes depending on the heat settings of your oven.
Remove from oven and cool.
Sprinkle oats on muffins before serving.

Breakfast Quesadilla

Chef: Moms Dish

Course: Breakfast

Servings: 1

1 flour tortilla
2 large eggs
½ cup Mexican blend cheese
1 tbsp unsalted butter for frying
¼ tsp salt adjust to taste

For the quesadilla filling

Crack eggs into a bowl and salt to taste. Then, whisk until smooth before setting aside.
Preheat a skillet with butter over medium heat.
Add the egg mixture into the skillet and cook until the center is still a bit runny, and the edges are cooked.
Sprinkle a handful of cheese over the mixture.
Add the tortilla on top, allowing the egg and cheese to become well-stuck to the tortilla.
Flip it over before sprinkling cheese on the egg.
Flip the tortilla over in half, creating a half circle and brown both sides.
Serve warm, alongside a salsa, guacamole or sour cream.

Black Forest Cupcakes

Chef: Barley and Sage

Course: Snack

Servings: 12

For the chocolate cupcakes

1 cup cake flour, substitute all purpose flour
½ Cup unsweetened cocoa powder
1 teaspoon espresso powder
1 ½ teaspoons baking powder
½ teaspoon kosher salt
½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs, room temperature
½ teaspoon vanilla extract
½ cup whole milk

For the cherry filling

2 cups cherries, fresh or frozen
¼ cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 tablespoon Kirsch, or other cherry liquor

For the stabilised whipped cream

2 cups heavy whipping cream, cold
½ cup powdered sugar
½ teaspoon vanilla extract
2 teaspoons flavourless powdered gelatin
2 tablespoons water

Top with

fresh cherries
dark chocolate

For the cherry filling

In a large pot over medium heat, combine the cherries, sugar, and cornstarch. Stirring frequently, cook until the cherries begin to break down and the filling starts to simmer and thicken, for about 15-20 minutes. Remove from heat and stir in the vanilla and Kirsch. Allow to mixture to cool completely before filling the cupcakes.
Can be made up to 3 days in advance, stored in an airtight container in the fridge.

For the chocolate cupcakes

Preheat the oven to 350°F and line a 12 cup pan with cupcake liners.
Whisk the cocoa powder, flour, baking powder, espresso powder, and salt in a large bowl.
In a new bowl, whisk the melted butter, eggs, sugar, and vanilla together until combined.
Stir in about half of the flour mixture, then stir in the milk and remaining flour mixture and mix until completely combined.
Pour about ¼ cup of batter into each cupcake liner (they should be roughly halfway full).
Bake at 350°F for 18-22 minutes, or until a cake tester comes out clean.
Remove from pan, and cool on wire rack.
Let cupcakes cool completely before frosting.

For the stabilised whipped cream

Add water to a microwave safe bowl, and sprinkle the unflavored gelatin on top. Allow this to sit for a few minutes.
Transfer the gelatin mixture to the microwave, and microwave for 5-10 seconds until the gelatin has fully dissolved. Stir the mixture, then allow to cool.
In the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl using a hand mixer, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip this mixture until begins to thicken and soft peaks form. Then, turn the mixer to low speed. Slowly pour the gelatin mixture in, and mix on low until well combined. Increase the mixer to medium speed and continue mixing until stiff peaks have formed.
Note: if the gelatin mixture thickens up too much before you add it to the whipped cream, just pop it back in the microwave for 3-5 seconds. It should be a pour-able consistency.

For assembling it all together

Once the cupcakes have fully cooled, use a cupcake corer to remove the center of each cupcake and discard (or snack on).
Use a spoon to fill each cupcake with cooled cherry filling.
Transfer the stabilized whipped cream into a piping bag fitted with a 1A tip and then pipe swirls on each cupcake.
Finally, top with a dark chocolate shavings and a fresh cherry.

Rainbow Tomato Salad

Chef: A Better Choice

Course: Snack, Lunch

Servings: 4

For the salad
4 large gourmet tomatoes, quartered
1 large punnet of mixed cherry tomatoes
1 red onion thinly sliced, soaked in water for 5 minutes and squeezed out excess water
½ cucumber
Fresh basil leaves
125g bocconcini

For the dressing
⅓ cup extra virgin olive oil
3 tbsp white wine vinegar
1 tsp honey
Salt and pepper

In a large bowl, place all of the salad ingredients.
In a jar or a small bowl, combine all dressing ingredients. Mix or shake well.
Toss salad with dressing and serve.