on

SPICY CARROT, RED LENTIL AND COCONUT SOUP

1 tablespoon extra virgin olive oil 1 large brown onion, thinly sliced 2 large cloves garlic, finely chopped 1 tablespoons finely chopped fresh ginger 1 small red chilli, finely chopped, optional 1 heaped teaspoons ground cumin 1 heaped teaspoon ground coriander teaspoon cinnamon 2 teaspoons #harissa 1 tablespoon sun-dried tomato pesto (or regular tomato paste) 1 kg carrots, peeled and fairly finely sliced 150g red lentils, thoroughly washed 1 x 400g can diced tomatoes 2 teaspoons raw sugar 2-3 teaspoons sea salt, to taste Freshly ground black pepper, to taste Approx.1 litres (6 cups) cool water (double-check next time I make it) Juice - 1 lemon (or lime), to taste 1 x 270ml can coconut cream # My favourite harissa is Chris Manfield's which is available in speciality food shops and on-line




on

Greek calamari with watermelon, goat's cheese and olives

1/4 small watermelon vegetable oil, for deep-frying 50 g vine leaves in brine 1/3 cup plain flour 2 tbsp. extra-virgin olive oil, plus extra to garnish 500 g calamari, cleaned, scored and cut into bite-sized pieces, tentacles reserved salt flakes and cracked pepper 200 g green olives 200 g goat's curd, broken into small pieces




on

Pork and Pea Pastizzi with Mustard Mayonnnaise

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Shane Delia. This recipe is from Shane's book, and SBS series, "Shane Delia's Spice Journey".




on

Pomegranate Coconut Fish

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Damo and Zoe Gaeau. Their new book is "That Sugar Guide".




on

Marinated crispy skinned salmon fillets

4 salmon fillets, skin on (175g per portion) 2 tbs soy sauce 1 tbs rice wine vinegar 1 tbs olive oil 1 clove garlic, minced 1 tbs ginger, mined 1 small red chilli 1 lime, juiced





on

Potatoes with Lemon and Oregano

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Kathy Tsaples.




on

Flourless Chocolate Cake (almond meal)

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Tad Lombardo Director & Head Chocolatier at Cioccolato Lombardo.




on

Garlic, Leek and Currant fritters with Honey

These savoury bites break apart with a gentle crunch, with dough as light as air and a sticky honey sauce that will have you coming back for more.





on

Pumpkin soup with roasted almond pesto

Pumpkin soup on it's own can be rather plain but with interesting garnishes, the ordinary becomes delicious. This variation on a classic pesto, which uses pine nuts, incorporates roasted almonds instead, giving this ubiquitous winter soup a greater depth of flavour and crunch.




on

ROASTED GREEN BEANS WITH LEMON AND ANCHOVIES

I nearly didn't write the word 'anchovies' in the name of this dish as I know that many people will pretty much automatically by-pass any recipe that has anchovies in it. It's such a shame, because (as is the case with many dishes that include them) they add a depth of flavour and intriguing background note that is perfectly delicious without being at all fishy. If you're one of my mob, and love them, then do give this recipe a try...it's such a simple dish yet full of flavour (I sometimes add a chopped red chilli at the end to give it a bit more oomph too.) The beans are terrific with any sort of grilled meat or fish.




on

Choux puffs, lemon curd and whipped cream

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Nicky Riemer at Union Dining.




on

Luscious lemon slice

Base 180g butter, at room temperature 80g icing sugar 1 tsp vanilla extract 1 egg 225g plain flour Topping 315g castor sugar 4 eggs 2 egg yolks 1 tbs lemon zest 160ml lemon juice 40g plain flour




on

Sesame, honey, ginger and soy grilled salmon with lime

Atlantic Salmon is Australia's most popular farmed fish and is a healthy weekly staple for many people. This recipe offers a marinade more commonly thought of for chicken however is simply delicious with salmon. Enjoy with a fresh local limes, which are in season from early April to mid September.




on

Greek syrup drenched semolina, yoghurt and almond cake somali

1 1/2 cups fine semolina 1 1/2 cups sugar 1/2 cups Greek yogurt 2 tsps. baking soda 1/2 tsp ground mastic resin, we are substituting ground fennel 3-4 tbsps. butter, melted slivered almonds For the syrup: 2 1/2 cups sugar 1 1/2 cups water 1 lemon, cut in half 1/2 tsp. rose water Dash of vanilla extract 1 cinnamon stick




on

MY MUM'S PUMPKIN & DATE SCONES

I have clear memories of being about four year's old standing on a little stool next to my mum while she made batches of these golden scones. I always loved being in the kitchen with her and she was endlessly patient, letting me help mix, stir, roll and shape all manner of things (in this case turning a blind eye when I smuggled little nuggets raw dough and dates into my mouth.) We would chat away as we went and she would explain to me what she was doing. I remember to this day her telling me the secret to making good scones was to use the lightest touch possible when you're mixing the dough together...we had no food processor then so everything was mixed by hand and I loved rubbing the flour and butter together, lifting my hands high as she had taught me to help keep the scones light. Although I whiz these up in a processor now, every so often I make a batch by hand, and am immediately whisked back into that childhood kitchen and can almost feel and see Cooee, my mum, beside me in her wonderful cinch-waisted 60's polka dot dress...it's a wonderful image.




on

Greek sesame crusted feta wih honey

250g Greek feta cheese 2 eggs 1 tsp. of smoked paprika 1 tsp. of freshly ground pepper 1/2 cup plain flour, enough to coat the feta 60g sesame seeds Sunflower oil for frying 4 tbsps. of local honey




on

Stir-fried water spinach with preserved bean curd - fu yu ong choy

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Tony Tan




on

Chocolate Lamingtons

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Kirsten Tibbals





on

Citrus cured salmon, pickled clams, herb emulsion

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of David Hall of Pure South Dining.






on

Lemony myrtle delicious pudding

Sometimes these old desserts are just the ticket on a winter's night. We have used a little lemon myrtle powder to add that native home growing touch to this gorgeous pudding.




on

Brussels Sprout Caesar with Croutons, Borlotti Beans and Sunflower Seeds

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, shared by Hetty McKinnon, founder of Surry Hills community kitchen Arthur Street Kitchen and author of 'Neighbourhood'.




on

Cres with passionfruit and cottage cheese

Guaranteed to tempt fussy eaters, with lots of hidden nutrients.





on

Medallions of Beef, with pan juice sauce, wilted cherry tomatoes, wine and basil

Medallions of Beef, with pan juice sauce, wilted cherry tomatoes, any old wine and basil. Really nice with a potato salad, with fresh spring peas and crispy bacon pieces. Something I do very often is knock up quick tasty dinner utilising your favourite heavy-based frying pan.





on

chocolate mousse with honeycomb and espresso sauce

honeycomb 40 g (11/2 oz) honey 70 g (21/2 oz) glucose syrup 200 g (7 oz) caster (superfine) sugar 1 teaspoon bicarbonate of soda (baking soda), sifted mousse 200 g (7 oz/11/3 cups) chopped good-quality dark chocolate, such as couverture (see note, page 235) 40 g (11/2 oz) unsalted butter, chopped 4 eggs, separated 150 g (51/2 oz/2/3 heaped cup) sugar espresso sauce 250 ml (9 fl oz/1 cup) espresso coffee 100 g (31/2 oz/1/2 cup) sugar 2 tablespoons kahlua




on

Bush food native tomato seasoned chicken with plum and chilli dip

chicken thigh fillets, skinless and cut in to finger length strips 100g melted butter 1 tbsp. native tomato spice mix plum and chilli bottled sauce





on

Malibu strawberry tart with coconut thickened custard

I love the texture of a cool tasting coconut custard with market fragrant strawberries macerated in well more coconut liqueur.





on

Glamingtons

This recipe featured on 774 Drive with Raf Epstein, weekdays at 3.30PM, shared by Darren Purchese, Pastry Chef/Director of Burch & Purchese Sweet Studio. This is an edited extract from his book Lamingtons & Lemon Tart, published by Hardie Grant Books, and available nationally.




on

Lemon Meringue Pie

For the pastry casing: 200g plain flour 100g butter 50g sugar zest of half a lemon 1g vanilla seed 1/2 egg (beat egg, then halve it - should be about 25g) For the curd: 450ml water 180g sugar 75g cornflour 3ea lemons 45g butter 4 eggs For the Italian meringue: 4 x egg whites 270g caster sugar 1 x drop lemon juice 100ml water




on

Chocolate and almond torte with amaretto cream and fresh market raspberries

This is the biscuit base to sprinkle in top of the cake Make enough to accomodate 22 cm round tin 50 g Unsalted Butter 50 g Raw Sugar 50 g Almond Meal 8 g of Coco Powder Pinch of Salt 40 g plain Flour Beat all ingredients together in machine with k beater Roll into oblong wrap in glad and freeze Cake mix 250 g eggs or 5 x large eggs 75 g of local honey 125 g castor sugar beat all ingredients together 75 g Almond Meal 120 g plain Flour 25 g coco powder 8 g Baking powder sieve ingredients Add to egg mix then add 120 ml of double Cream Melt together 70 g 70% best quality chocolate 75 g unsalted butter




on

Phillippa's Ginger Almond Shortbread

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive at 3.30PM. It was shared by Phillippa Grogan, adapted from Phillippa's Home Baking written with Richard Cornish.




on

Mango Pavlova with Coconut Ice Cream

Nothing like a Pavlova and fresh seasonal fruit. The coconut ice cream provides a refreshing finish.




on

Upside down local tomato, goats cheese and onion tart

Always a winner taking advantage of the local summer tomatoes . Who doesn't like flaky puff pastry?




on

Pan con Chocolate - Chocolate Pate

Shannon Martinez & Mo Wyse, authors of 'Smith & Daughters A Cookbook (that happens to be vegan)', shared this recipe on Foodie Tuesday, a weekly segment on ABC Radio Melbourne's Drive program at 3.30pm.




on

Lady finger parfait with warm chocolate sauce and crushed Honey Macadamias

The local lady finger bananas are so sweet and moorish!




on

Tash's Passionfruit &Coconut �� Slice

Love this tasty slice with the combo of coconut and the passion fruit what's there not to like?




on

Parmesan and Herby Crumbed Pork Loin with raw cabbage salad and lemon

4 x 150 x g of pork loin steaks as your butcher to cut 3 x cup (210 g) Panko Breadcrumbs (Japanese bread crumb) 1/2 cup (80g) Plain flour Chopped flat leaf parsley, thyme, rosemary 2 Eggs, lightly beaten 1/2cup (80g) finely grated Parmesan CABBAGE SLAW 500 grams of Cabbage finely shredded Squeezed of Lemon juice 1/4 cup (60 ml) quality cider vinegar add to taste. May need less. 2 Tablespoon of Macadamia Oil 1 Tablespoon chop parsley Aioli just a little bit to bind Sea salt and cracked pepper 100 ml Macadamia oil for cooking 4 juicy lemon wedges to squeeze over Pork




on

Autumn roasted vegetables with lemon thyme and a drizzle of macadamia honey

Nothing beats beautifully roasted vegetables caramelized in their own sugar content to accompany a simple roast dinner or even on their own with a nice salad. The addition of perfumed lemon thyme and macadamia gives a nice touch.




on

Preserved lemons

Preserved lemons are exotic, easily prepared at home and impart a flavour and perfume like no other - they are the next best thing to a holiday in Morocco, transforming any dish from the ho-hum to the sublime. When using them cooking, only use the yellow zest, discarding any white pith, pulp and juice. It is best to preserve lemons during autumn and spring when they are in season and have maximum aroma and juice. Any lemon worth its salt can be preserved, although having preserved a number of different varieties I can report most success with the thin-skinned Meyer lemon. I also think organic lemons give the best results. When choosing lemons for preserving, ensure you choose fully ripe, very yellow fragrant fruit with unblemished skin. In the case of store-bought lemons, wash well to remove the wax that is used to make them shiny.




on

Start-Up Visas: A Passport for Innovation and Growth?

Over the last decade, a number of governments have launched start-up visa programs in the hopes of attracting talented immigrant entrepreneurs with innovative business ideas. With the track record for these programs a mixed one, this report explains how embedding start-up visas within a broader innovation strategy could lead to greater success.




on

The Colombian Response to the Venezuelan Migration Crisis: A Dialogue with Colombia’s Migration Czar

Felipe Muñoz, Advisor to the President of Colombia for the Colombian-Venezuelan Border, discusses how Colombia is coping with the influx of Venezuelan migrants, plans for future policy decisions surrounding this migration, and developments in regional and international cooperation.




on

As More Migrants from Africa and Asia Arrive in Latin America, Governments Seek Orderly and Controlled Pathways

Growing numbers of African and Asian migrants are moving through Latin America, many hoping to reach the United States or Canada after expensive, arduous, and often dangerous journeys that can take months or even years. As more extracontinental migrants transit through South and Central America, Colombia, Panama, and Costa Rica have developed the most comprehensive policies to manage these flows, sometimes working in coordination with the U.S. government.