By Mandy Chai with Plate with a Mate for OZ Harvest
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 2
XO Sauce:
60g dried scallops
60g dried shrimp
1/4 cup Shaoxing wine
1 cup Rio Vista Olives Chilli Pressed Olive Oil
80g thick-cut rasher smoked bacon, cubed
6 cloves garlic
6 red shallot
2 tbsp red chilli flakes
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp brown sugar
NOODLES
2 packets instant noodles
100g bokchoy
1 stalk green onion chopped
1 tbsp soy sauce
1/2 tbsp dark soy
1 tsp sugar
1/4 tsp white pepper
Optional Dipping Sauce:
1 tbsp Pickled jalapeno
1 tbsp Soy sauce
Instructions:
Soak dried scallops and dried shrimp in hot water separately for 15-20 minutes. Drain and set aside. Reserving soaking water.
Using a food processor, finely chop garlic, shallot, dried shrimp and dried scallops individually.
In a pan heat Chilli Pressed Olive Oil over medium-low heat, add bacon, rendering the fats for approx 5 minutes.
Add in dried scallops and cook for another 3-4 minutes, then add in dried shrimp and cook for 5 minutes.
When it turns light brown, add in chopped shallot and chopped garlic until it turns evenly light golden brown.
Add in 1/2 cup of soaking liquid, soy sauce, oyster sauce, chilli flakes and brown sugar.
Cook while stirring until most of the liquid evaporates and turns jammy.
Let cool completely and reserve in a jar.
Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 4
Difficulty: ★★☆☆☆
INGREDIENTS
2 tsp fennel seeds
2 tsp ground sumac
4 x 400g Angus Reserve OP rib eye cutlets
sea salt flakes and freshly-ground black pepper
1 cup Rio Vista Olives Extra Virgin Olive Oil
1 cup toasted hazelnuts, skinned
2 slices day-old sourdough bread, crusts removed
6 cloves garlic
2 tsp smoked paprika
1 tsp ground cumin
finely-grated zest and juice of 2 lemons
1 head Sweet Baby Cabbage
METHOD:1 Toast the fennel seeds lightly in a pan set over a moderate heat until they begin to smoke. Transfer to a mortar and pound to crack. Mix with the sumac and rub onto the rib eye cutlets, then season generously with salt and pepper.
2 Drizzle the steaks with 2 Tbsp extra virgin olive oil, then cook on a hot barbecue for 12 minutes, turning regularly, until medium-rare. Set aside to rest.
3 Meanwhile, combine the hazelnuts, bread, garlic, paprika, cumin, zest, juice and ½ cup oil in a food processor and pulse until a coarse paste forms. Season generously with salt and pepper. If the mixture is too thick, add water, not additional oil.
4 Rub the cabbage pieces with the remaining oil and a little salt, then cook on the hot grill for 5 minutes, until lightly blackened. Serve with the Romesco and rib eye cutlets.
By Adam D'Sylva with Plate for a Mate for Oz Harvest
Serves 6
Ingredients:
Dressing:
Mix well together.
Method:
By Chef Orazio D'Elia with Plate for a Mate for Oz Harvest
Ingredients
Method
Ground ingredients
METHOD
Cucumber and tomato raita
METHOD
Roast Fioretto
METHOD
Ingredients:
Method:
By Manu Feildel and Clarissa Feildel with Plate for a Mate for Oz Harvest
INGREDIENTS
For marinade
For stew
To serve
METHOD
Potato Puree
INGREDIENTS
By Jason Roberts with Plate for a Mate for Oz Harvest
Ingredients:
Fioretto + Broccolini:
Method:
Pro tip: allow the steak 20-25 minutes to come to room temp
To serve:
Boiled Egg and Parsley Salsa
Ingredients:
Method:
Note: Salsa will keep up to 5 days, covered and refrigerated
by Jason Roberts with Plate for a Mate for Oz Harvest
Ingredients:
Method:
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by Jason Roberts with Plate for a Mate in support of Oz Harvest
Honey & Soy Braised Short Rib with “Qukes” & Burnt “Bambino” Cabbage Pickle
Ingredients:
Method:
Pickled Cucumber + Burnt Cabbage
The quantity of ingredients below will give you approximately 1L of pickle.
Ingredients
Method:
To serve, spoon rice onto plates, and top with braised rib and pickles
]]>INGREDIENTS
3 large eggs
100ml maple syrup
80g Rio Vista Olives Merchant Spiced Olive Oil
1 tsp vanilla extract
2 very ripe bananas
110g brown rice flour
1 tsp (heaped) baking powder
Pinch of salt flakes
1 tbsp desiccated coconut
80g dried figs, chopped
METHOD
Preheat oven to 170oC
Mash bananas by fork on a chopping board
In a mixing bowl, beat eggs by hand separately and briefly
Pour banana, maple syrup, vanilla extract and Merchants oil into the bowl and mix
Add in brown rice flour, baking powder, salt and desiccated coconut
Mix well everything by hand until combined
Fold in chopped figs and pour the batter into a loaf tin (30 x 10cm) lined with baking paper
Add some slices of dried figs on top to decorate
Bake for 30mins or until skewer comes out clean
Transfer onto a wire rack and leave to cool. Enjoy.
Huda Al-Sultan is an Accredited Practicing Dietitian, mindful eating coach, passionate foodie and mum of three. You may recognize her as a top 24 contestant from MasterChef Australia season 11, and she’s also the recipe developer and co-founder of Sassi Ice Cream. Originally from Saudi Arabia, Huda lives in Adelaide, South Australia, with her husband Adam and children.
]]>“A truly delicious taste of North African & Middle Eastern Dukkah with Rio Vista Olives Merchant Spiced Olive Oil! The fragrance, the flavor, you’ll want to eat by the spoon and alongside many dishes” - Huda
2 tsp cumin
2 tsp coriander seeds
2 Tblsp roasted hazelnuts
2 Tblsp sunflower seeds
1 Tblsp sesame seeds
¾ tsp chili flakes
5 Tblsp Rio Vista Olives Merchant Spiced Olive Oil
2 tsp dried mint
3 Tblsp lemon
2 tsp maple syrup
Crack of black pepper and salt flakes to taste
This egg-free decadent Chocolate Mousse is a family favourite. Perfect for your next dinner party or just because.
Ingredients:
200g Dark Eating Chocolate
2 tblsp Extra Virgin Olive Oil (we recommend Gigi)
1 tblsp Baileys liqueur (or whatever you prefer)
1 tsp Vanilla Bean Paste
1/3 Cup Milk
2 tblsp Caster Sugar
Pinch Salt
1 Cup Thickened Cream
Black Pepper to serve.
Method:
1. In a food processor, grind chocolate until very fine.
2. Combine EVOO, Liqueur and Vanilla in a cup.
3. Heat milk, sugar and salt in a small saucepan, stirring until all the sugar is dissolved. While the food processor is running pour the hot mixture through the feed tube, continuing to process for about 20 seconds or until all the chocolate is melted. Add the EVOO mixture until completely blended and glossy. Allow to cool completely in a large bowl.
4. Beat the cream until it just holds very softly. Fold 1/3 of the cream into the chocolate mixture, then fold the remaining until just completely combined. Divide the mixture between serving glasses and refrigerate.
5. Remove glasses about 10 minute before serving to allow time to soften slightly, sprinkle freshly cracked pepper to serve.
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Serves 4
500g Bigoli (or Spaghetti)
1 cup Rio Vista Olives Correggiola Extra Virgin Olive Oil
500g Sliced Onions (about 2-3)
150g Anchovies in Salt (Alici sotto Sale)
Ground Black Pepper
Salt to Taste
Slice the Onions finely. Heat the oil over high heat, add the onions and lower the heat. Cook the onions slowly until softened and transparent. You do not want to onions to darken or fry. To prevent the onion from cooking too quickly, you can add ½ glass of white wine or a few drops of water.
Meanwhile, clean the anchovies under the water, remove the salt, open them, remove the spine and any bones, and slice into fillets.
When the onions are almost cooked, add the anchovy fillets and stir over the heat to dissolve to form a nice sauce. Taste for salt, but generally it is fine from the amount of salt in the Anchovies. Add pepper to taste.
In the meantime, put a large pot of water on to boil. Once it is boiling, salt the water and add the Bigoli (or Spaghetti). Once the pasta is cooked until al dente, drain and add to the Sauce and combine well. Serve with cracked black pepper.
]]>by Maria Rosa Azzara
1 kg. of cuttlefish
1 onion
2 cloves of garlic
2 tablespoons of chopped parsley
1 tablespoon of tomato paste
1 glass of white wine
1/4 cup Extra Virgin Olive Oil
salt and black pepper to taste
Wash the cuttlefish, remove the eyes, the beak. With a small knife, open them and remove the cartilage, then open them completely and remove the entrails and discard, taking care not to break the silvery blister containing the black ink that you will set aside.
Rinse them well and cut them into small pieces.
In a pan, pour a generous round of olive oil, add onion, garlic and parsley, leave to soften for a moment and then add the cuttlefish pieces. Let them brown for a few minutes and pour in the white wine. As soon as it reduced slightly, add the ink sacks by cutting them over the pan, using scissors. Mix well add the salt and pepper . Also add the tomato paste and mix.
Bring to a boil and continue cooking, lowering the heat to cook slowly with the covered pot, and stirring occasionally.
If they dry too much, add a little water, there must be a nice sauce surrounding it. If, on the other hand, there is too much liquid, cook for a few minutes in an uncovered pan. Make sure it is right about salt.
Cooking can last from 40 minutes to an hour depending on the consistency of the cuttlefish.
It is served with polenta or with slices of crusty bread to mop up the sauce.
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by Jason Roberts
Serves 6
360g of Hiramasa Kingfish fillet, skinless and boneless, bloodline removed
2 small Lebanese cucumber
A hefty pinch of sea salt flakes
30 ml soy
4 Tbsp Koroneiki Extra Virgin Olive Oil
20 ml cider vinegar
4g sugar
2 tsp lemon juice
2 cm cube of ginger peeled and grated over a micro plane
1 cm cube of horseradish peeled and grated over a micro plane
2 shallots peeled and passed over a microplane
Zest of 1 orange
Freshly cracked White pepper
3 Tbsp of Toasted Pistachio’s roughly chopped
Mustard cress to garnish
Mix together the soy, oils, vinegar and sugar in a small bowl or a clean glass jar with a tight fitting lid.
Using a mandolin or a sharp knife, thinly slice the cucumbers into rounds, place over a colander or sieve and lightly salt, set aside for 10 – 15 minutes allowing the cucumbers to release moisture and increase flavour and texture.
After this time, pat dry with paper towel, and assemble over a platter /plate of choice.
Thinly slice the fish and lay over cucumber
20 minutes out from serving add the lemon, ginger, horseradish, shallots, orange and white pepper and mix well.
Lightly dress the fish, scatter with the chopped pistachio nuts and a little mustard cress, serve.
Serves 4
4 ripe figs
60ml Verjuice
Cracked black pepper
120g Gorgonzola (blue cheese)
2 Tblsp Extra Virgin Olive Oil
by Jason Roberts
1kg cleaned and bearded mussels
3 cobs of fresh corn
1 tbs butter
3 tbs olive oil
1 medium sized leek, white part only, finely chopped
1 large potato, preferably a Desiree, peeled and finely diced
3 tbs flour
1 big pinch of saffron
3 cups boiling chicken stock
½ cup cream
Salt and freshly ground black pepper, to taste
In a heavy skillet fitted with a tight fitting lid, add in the mussels and place over a medium to high heat, shacking and moving the pan every now and then, mussels will start to open slowly, and as they do remove and set aside. Once all open, strain and reserve the mussel juice, Separate the mussel meat from the shells, discard shells unless you would like to reserve a couple in their shells for presentation. Chop roughly the remaining mussel meat.
I find the easiest way to remove corn kernels from the cob is to hold the whole cob (skin and silk removed) flat down on a chopping board and using a chefs knife, cut away the corn in large shards, rolling the corn as you go.
In a heavy based saucepan over a medium heat, melt the butter with the olive oil. Add corn, leek and potato and sweat for a few minutes. Sprinkle over the flour, mixing well to stop flour clumping. Lower the heat and cook for a couple of minutes before gradually adding the boiling chicken stock along with the reserved mussel liquor, mixing well between each addition. Add the saffron and cook for 15 to 20 minutes until potato is soft.
Add cream, bring to the boil and season with salt and pepper, drop in mussel meat and allow to sit for several minutes before serving.
To serve pour into desired vessel and top with a little fresh cream and reserved mussel in the shell (optional), extra virgin olive oil and cracked black pepper.
1kg cauliflower feeds 5 - 6
1 whole cauliflower, leaves intact
1L water
1 tablespoon salt
½ cup Extra Virgin Olive Oil
1 tablespoon fennel seeds
1 tablespoon coriander seeds
Submerge cauliflower in salted water. Use the ratio above to cover, if using 2 liters of water then double the remaining ingredients.
Bring cauliflower to a boil, and remove from heat.. allow to steep for 10 minutes before removing from water to drain
To roast the cauliflower, pre heat oven to 160C
Brush cauliflower with the Extra Virgin Olive Oil and dust with fennel and coriander seeds.
Set to roast for 35 minutes or until golden.
1 Large Onion, finely sliced
3 cloves of garlic, finely sliced
½ Cup Extra Virgin Olive Oil
2 fresh bay leaves
300g green lentils (well rinsed)
30ml balsamic
½ bunch fresh mint
Salt
Pepper
1 bunch of sage
Extra Virgin Olive Oil
Salt
by Jason Roberts
Serves 4 - 5
Serves 2
200g Linguini
1/3 cup extra virgin olive oil (we recommend Koroneiki)
6 garlic cloves, thinly sliced
1 tablespoon fennel seeds
1 tsp dried red chili flakes
1 tsp finely grated lemon zest
Salt
10 large green shrimp, peeled, deveined, tails intact
½ cup white wine
2 Tablespoons Extra Virgin Olive Oil (We recommend Koroneiki or Nothin’ But Olives Classic)
1 large bunch arugula, stems trimmed, leaves shredded
METHOD
Cook the linguine in a large pot of boiling salted water, according to packet instructions or until al dente. (approximately 10 – 12minutes) Drain well and return to pan.
Meanwhile, heat the olive oil in a large frying pan over a medium heat. Add the garlic, fennel seeds, and chili flakes, cook stirring for 30 seconds or until aromatic. Add in the prawns and cook stirring occasionally for 2 minutes or until golden brown and just cooked through. Add wine, lemon zest and simmer until reduced by half.
Add in the oil and remove from heat.
Toss the prawns and sauce through the hot pasta along with the shredded arugula leaves
Serve immediately.
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