cookbook

volume 3

presented in conjunction with seasons of the sun

Introduction
As Food Month continues in the weekender magazine, were delighted to bring you Volume 3 in our series of mini online cookbooks. Presented in conjunction with Seasons of the Sun and the Sunshine Coast Regional Council, the 10-pack recipe guides a fresh one is being uploaded each Friday through September aim to showcase the depth and breadth of our local food scene, from growers and producers to manufacturers and more. We hope they encourage you to buy local, strap on an apron and produce something wonderful in your kitchen. And remember, you can still read and download Volume 1 and Volume 2 through the Sunshine Coast zone of our parent website at questnews.com.au. Bon appetit!

credits
Editor Lisa Chant Designers Ruth Stephensen and Laura Wright Consultant Jaylene Chambers, Sunshine Coast Regional Council senior project officer economic development Visit seasonsofthesun.com.au, questnews.com.au and digitaledition.theweekender.com.au

Bunya nut felafels

peter wolfe from cedar creek Bush foods uses bunya nuts to put an australian spin on this delicious dish
inGredients 500g bunya nut meal after boiling and shelling 1 medium onion 1 small carrot 2 tbsp chopped herbs of your choice 1 tbsp plain flour Salt and mountain pepper to taste Method Mince or finely grind bunya nuts in food processor. Grate the carrot and finely chop the onion. Mix all ingredients together and season to taste. Form into small patties. Shallow fry at a gentle heat until golden brown and crisp on the outside. Tastes extra good fried in macadamia oil.

Cedar Creek Bush Foods, Belli Park sunshinecoastregionalfood.com/2011/08/14/ cedar-creek-farm-bush-foods/

Rum macadamia truffles

Louisa raven from cocoa chocolat doesnt believe truffles should only be served on a special occasion
inGredients

Makes about 100

1.3kg milk couverture chocolate 2kg milk couverture chocolate for dipping 210g King Island cream 6 tbsp Bundaberg Rum 2kg unsalted Queensland macadamia nuts roasted and chopped coarsely 100 small paper cups

Method Bring cream to boil, add rum and stir. Gently melt 1.3kg milk chocolate and add to cream to make the ganache, stirring gently to incorporate. Leave to cool, cover and refrigerate for four hours. Dust hands in cocoa powder and then, using a small spoon, scrape ganache and roll into 7g truffle balls. Place balls on a baking sheet. Prepare two trays with a baking sheet. Put macadamia nuts on one sheet. Temper the 2kg of chocolate and place in a deep bowl. Drop a truffle into the tempered chocolate until completely coated. Lift out with a

fork and tap on the edge of the bowl to remove drips. Then drop truffle into the macadamia nuts until it is covered and leave to set (about five minutes). Using the fork, roll the truffle to the edge of the tray to keep them a round shape. Remove truffle and put in a small paper cup. Tip these truffles must be covered and stored in the refrigerator. You can also substitute the milk chocolate for white or dark chocolate. Cocoa Chocolat, Eumundi cocoachocolat.com.au

Spiced chilli caramel pork fillet

with green apple + mint salad
helen Brierty from spirit house cooking school was happy to share one of her mouth-watering recipes
inGredients chilli caramel pork 2 pork fillets, trimmed of sinew 100ml tamarind water 30ml whiskey 200g palm sugar, chopped 50ml fish sauce 25ml dark soy sauce 2 cloves garlic, peeled and crushed 1 large red chilli, chopped Zest and juice of 1 lime apple and mint salad 2 tsp palm sugar, chopped 2 tbsp lime juice 2 green apples, skin on and finely shredded 1 cup bean sprouts, topped and tailed 3 green shallots, trimmed and finely sliced 1 large red chilli, deseeded and finely sliced 1 tbsp ginger, peeled and finely shredded 1 cup washed mint leaves Method pork Put tamarind water, whisky, palm sugar, fish and soy sauce, garlic, chilli and zest in a saucepan and bring to boil. Reduce to a simmer and cook until slightly syrupy about five minutes. Remove from heat, stir in juice and set aside. When cold, marinate pork in half the sauce while making the salad. Set the rest aside to pour over cooked pork. salad In a large bowl, combine sugar and juice and stir to dissolve sugar. Add remaining ingredients, toss gently to mix. cook and serve Heat the barbecue to medium. Grill the pork fillet, brushing with sauce. Take care not to burn and turn often. This will take about 20-25 minutes to cook. Rest for 10 minutes. Then slice into 1cm thick medallions and transfer to a serving platter. Reheat the remaining sauce and pour over pork. Serve with salad on the side.

Spirit House Cooking School, Yandina spirithouse.com.au

Pineapple coconut cake

Laurent Vancam, aka chef Laurent, is passionate about cooking and eating fresh, seasonal and wholesome food. this cake is a reflection of his quick and easy recipes with a sunshine coast flavour
ingredients Makes one 20cm diameter round cake 4 eggs 150g caster or raw sugar 125g soft butter 100g fine coconut 425g pineapple pieces 150g self-raising flour icing 125g icing sugar 125g soft butter 125g cream cheese Method Place eggs and sugar in a bowl and whisk well. Add soft butter and whisk through. Add coconut and mix well. Add pineapple pieces, including the juice, and mix well with a spoon. Add flour and mix well. Pour into greased and lined cake tin. Pre-heat oven to 180C and bake for about 20 to 30 minutes. icing Beat soft butter and cream cheese together until light and fluffy. Gradually beat in icing sugar. Spread icing over cold cake. This is a great cake for the lunch box or to serve with a cup of tea. From Chef Laurent Caters For Families cookbook, Mapleton cheflaurent.com.au

Warm Gympie Farm goats cheese with black olive and herb crust, walnut and balsamic dressing
peter Brettell from wild rocket @ Mistys says this Gympie farm goats cheese is a wonderful ingredient that makes for a beautiful wholesome dish
inGredients Makes 4 1 Gympie Farm goats cheese Day old bread Half bunch chives Half bunch flat/Italian parsley Half bunch basil 100g pitted kalamata olives 2 eggs 150ml milk 100g plain flour 1 Spanish onion (finely chopped) 200g walnut halves 150ml balsamic vinegar 300ml extra virgin olive oil or walnut oil 300g mixed leaves Salt and pepper Method Goats cheese Cut the cheese log into four equal pieces with a sharp knife (run the knife under hot water before every slice to avoid the cheese sticking to it). To make the crumb, blend the bread in a food processor until you have a fine crumb place this into a large bowl. Finely chop all the herbs and add to the crumb. Finely chop the pitted olives and add as well. The crumb is now finished. Place the eggs and milk in a bowl and whisk. Place the flour in a second bowl and the finished crumb mix in a third. Coat the four goats cheese slices in flour until completely covered, knock off excess flour and place in the egg mix (make sure this completely covers the goats cheese and no holes appear). Then place the goats cheese in the crumb mix and cover. Knock off excess crumb and put back in the egg mix. Place back in the crumb mix for a second time. Make sure you cannot see any cheese (otherwise when you cook the cheese it will melt through the holes). Keep refrigerated until needed. dressing Place the walnuts on a baking tray and roast in a 180C oven for five to 10 minutes, or until golden brown; be careful as they burn very quickly. Finely chop the Spanish/red onion and place in a mixing bowl. When the walnuts are toasted, put in a bowl and smash them with the end of a rolling pin until they are broken into small pieces. Place in bowl with the onions. Add the balsamic vinegar and olive or walnut oil. Season with salt and pepper and whisk until combined. All these elements can be made up in advance the day before and refrigerated until needed. Place a knob of butter in a thick bottomed frying pan with a dash of vegetable oil on medium heat. When the butter is foaming, add the goats cheese and fry until golden brown on all sides. Place in a pre-heated oven for five minutes to heat all the way through. Arrange your salad leaves on the plate, dress with the walnut dressing, top with the goats cheese and serve. Wild Rocket @ Mistys, Montville wildrocket-food.com.au

Flourless chocolate puddings with strawberry and basil salad

dominique rizzo add a Gourmet Garden twist to this sweet treat

inGredients Serves 10 2/3 cup water 1 cup sugar 1 cup butter 680g semi or bittersweet chocolate, in small pieces 12 eggs 2/3 cup espresso coffee or your favourite liquor, orange juice or softened berries 1 tbsp Gourmet Garden basil 500g strawberries, washed and sliced 1 tbsp icing sugar cup orange juice Double cream

Method For the basil and strawberry salad, combine basil, strawberries, icing sugar and orange juice in a bowl. Toss together and sit in the fridge until ready for use. Preheat oven to 160C. Grease and flour 10 ramekins with butter and cocoa. If using a spring form tin, line with alfoil and baking paper. Place the water and sugar into a saucepan and

bring to the boil, stirring to dissolve the sugar. Off the heat add in the butter and chopped chocolate and stir gently to melt the chocolate. Add in the eggs one by one, whisking as you add each egg, until the mixture is thick and glossy. Once the eggs have been whisked in pour the chocolate batter into the tin and place the tin in a water bath and cook for 25-30 minutes until slightly

wobbly in the centre. Once cooked, remove the moulds from the water bath and allow cooling just enough to invert the puddings from the moulds. Serve with double cream and basil and strawberry salad. Gourmet Garden, Palmwoods gourmetgarden.com

Spiced olive macadamia pilu

the team from nutworks loves the versatility of the not-so-humble macadamia, as shown in this recipe from the australian Macadamia society
inGredients Serves six 4 tbsp macadamia oil 1 large onion, chopped 200g macadamia halves 400g basmati or long grain rice 2 tsp ground coriander 1 tsp cinnamon 1 tsp saffron threads 1 litre (4 cups) boiling chicken stock using two stock cubes Sea salt flakes to taste 1 cup pitted kalamata olives Handful chopped flat leaf parsley Sumac or lemon juice Method Heat macadamia oil in a large saucepan. Add onion and macadamias. Stir often over low heat for five minutes until macadamias lightly brown and onion softens. Stir in rice until well coated with oil. Pour in stock and spices. Return to the boil, cover and simmer undisturbed for 20 minutes or until rice is tender and stock is absorbed. If the rice becomes too dry, stir in -1 cup water. Stir through olives and parsley and season with salt. Serve with chargrilled chicken skewers sprinkled with sumac or accompany with lemon wedges. Note you could omit the skewers and serve with roast chicken or omit the olives and add four tablespoons of currants when cooking the rice.

Nutworks, Yandina nutworks.com.au

Strawberry and rhubarb crumble

Martin duncan from freestyle escape loves the blend of sweet and tart that comes from this combination of beautiful fresh fruit
inGredients topping 1 cup flour cup sugar 1 cup oats cup coconut 250g butter, grated 1 tsp cinnamon Mix with fingertips until crumble consistency filling 1 bunch rhubarb 1 large punnet strawberries, hulled and cut in half 1 cup orange juice cup sugar Method To make the topping, crumble the ingredients together with your fingertips until they are crumble consistency. To make the filling chop the rhubarb into roughly 1cm pieces and place in ovenware dish. Pour over orange juice and sprinkle over sugar. Cook in the oven for 10 minutes at 180C. Take out of the oven, place strawberries on top and then the crumble mixture. Place back in the oven for another 15-20 minutes until the topping colours and looks crunchy. Serve with ice cream, custard and lashings of cream. Freestyle Escape, Dulong freestyleescape.com.au

Grilled beef ribs

inGredients Braise 3kg beef short ribs 1 litre coconut cream 2 litres chicken stock 5 lime leaves 1 stem lemongrass 100g ginger sweet chilli dressing 100ml sweet chilli sauce 50ml lime juice Fish sauce to taste ribs 3kg braised beef ribs 50ml sweet soy sauce 50ml oil 1 tbsp salt salad 2 bunches coriander, leaves only 2 bunches mint, leaves only 100g red onion, thinly sliced 100g orange segments 1 punnet cherry tomatoes, cut in half 50g roasted sesame seeds 50g red chilli, julienned 10g lime leaf, julienned 50g ginger, julienned 2 sticks lemongrass, thinly sliced 250ml sweet chilli dressing

with orange, mint and cherry tomato salad

helen Brierty from spirit house serves up a barbecue classic
Method Braise On a barbecue, char ribs on the outside to seal meat. In a pot, bring to boil remaining ingredients. Place ribs in a tray and pour liquid on top. Cover tray with foil and put in a preheated oven at 200C for 2.5 hours. Then check to see if ribs are tender. They may need another 30 minutes. Take out of tray and cool down for two hours before grilling. dressing Combine sweet chilli sauce and lime juice in a bowl. Add fish sauce a little at a time, tasting as you go. It should taste sweet, sour and a little salty. ribs Preheat barbecue to medium. In a bowl, place ribs and coat with sweet soy, oil and salt. Place on barbecue and slowly grill, turning every so often to get them charred all over. salad In another bowl add coriander, mint, orange segments, onion, cherry tomatoes, half the sesame seeds, chilli, lime leaves, ginger and lemongrass. Mix well then toss with some of the sweet chilli dressing. serve Place ribs on a platter and dress with leftover dressing. Gently place salad all over the ribs, sprinkle the rest of the sesame seeds over the top and then serve.

Spirit House, Yandina spirithouse.com.au

Asparagus with lemon sauce

annette sym from symply too Good to Be true combines seasonal asparagus and lemons in this recipe
inGredients Serves six as a side dish 1 tbsp Flora Light margarine 1 tbsp plain flour 1 cup evaporated light milk 2 tbsp lemon juice tsp salt-reduced vegetable stock powder Pinch of dried tarragon 2 bunches fresh asparagus Method Melt margarine in a medium-size saucepan, add flour and mix together. Gradually add in milk (using a whisk to avoid lumps). Add lemon juice, stock powder and tarragon and leave to one side while preparing asparagus. Cut 3cm off the ends of the asparagus spears and throw ends away. Place the spears in microwave with a little water for about four minutes or cook until firm but tender. Drain. Pour sauce over asparagus and serve.

From Symply Too Good To Be True Book 3, Buddina symplytoogood.com.au