Avocado Pesto

Chef: Zoe Bingley-Pullin

Serves: 2


1 large ripe avocado, pit and seed removed, chopped

1⁄2 cup fresh basil leaves

2 tbsp. unsalted raw cashews

1⁄4 cup grated Parmesan cheese

3 tbsp. fresh lemon juice

2 cloves garlic, crushed

1 tsp. salt

1⁄2 tsp. black pepper

4-6 tbsp. water, as needed


Combine all ingredients, except water, in a food processor; puree until smooth. With machine running, slowly add water to mixture until desired consistency is reached. Serve immediately or well chilled.

Zoe’s Citrus Marinated Salmon with a Quinoa Salad

EP 17 Zoe's Citrus Marinated Salmon with a Quinoa Salad 4.2

Chef: Zoe Bingley-Pullin


3⁄4 cup uncooked quinoa

1⁄2 cup carrots, julienned

1⁄2 cup chopped capsicum

1⁄4 cup chopped parsley

1⁄4 cup chopped coriander

1 Spanish onion

1 tsp of lemon juice

1 tsp of lime juice

1 tbsp orange juice

2 garlic cloves

1 tbsp tamari soy sauce

2 tbsp olive oil

1 tsp fresh ginger

1 tsp of fresh chilli

1-2 tbsp sheep’s milk yoghurt


1 tbsp lemon juice

1 tsp lemon zest

1 tbsp of lime juice

1 tsp lime zest

1 tbsp orange juice

1 tsp orange zest

4x 150-200 grams salmon


Rinse quinoa and drain. Add 11⁄2 -2 cups of water, bring to a boil, cover and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool. Mix carrot, capsicum, parsley, coriander and Spanish onion in large bowl. Add room temperature quinoa and toss to combine. Whisk together lemon, orange and lime juices, tamari, ginger, garlic and chilli. Pour over salad and combine. Place all the citrus dressings in a bowel including the salmon and let it marinate for 10-15 minutes. Lightly pan-fry the salmon until slightly pink in the middle. Serve salmon on a bed of the Quinoa salad and a dollop of sheep’s milk yoghurt.

Fried Rice

EP 19 Adrian's Fried Rice 12.1

Chef: Adrian Richardson

Serves: 2-4


2 tbsp Peanut Oil

3 large Free Range Eggs beaten

2 tbsp Soy Sauce salt reduced

11⁄2 teaspoons finely chopped Ginger

2 Garlic Cloves diced

1 medium brown onion finely diced

1⁄2 large Red chilli finely sliced

1⁄2 cup roughly chopped rindless Bacon rashes

1⁄2 cup Chinese sausage

1⁄2 cup King Brown mushrooms

1⁄2 cup Shitake mushrooms

1 cup Peas

200g Prawns

1 cup finely sliced spring onion scallions

1⁄2 cup coriander

5 cups cooked medium grain White Rice

Olive Oil

Sea Salt

1 tablespoon Hoi Sin sauce

cashew nuts


1⁄4 teaspoon Sesame Oil

2 finely sliced on the diagonal spring onions scallions

1⁄4 cup light soy sauce

Deep fried Shallots and toasted sesame to garnish (optional)



Heat peanut oil in a hot wok or pan. Pour beaten eggs with a dash of soy sauce mixed in, into wok and cook for about 2 minutes. When almost cooked through, carefully remove omelette and cut. Set aside.

Add extra peanut or olive oil, onion, garlic, ginger, chilli, bacon, sausage, mushrooms and stir-fry until lightly golden. Finally, add rice, peas, prawns, reserved omelette, hoi sin sauce, spring onions, cashews, peanuts, coriander, Soy sauce and sesame oil. Stir-fry for 3 minutes, or until rice is heated through. Divide rice between individual bowls and garnish with deep fried shallots and toasted sesames.

Fattoush Salad

ep 62 Mt Bread Fattoush Salad

Chef: Adrian Richardson


1 packet Mountain Bread

1 tsp dried oregano

1 tsp sumac

1 tsp sesame seeds

4 rashers bacon, cubed, crisped in a pan

2 Lebanese cucumber, sliced

1⁄2 red onion, sliced

1⁄2 red capsicum, diced

1 punnet cherry tomatoes, halved

1⁄2 cup mint, chopped

1⁄2 cup parsley, chopped

1⁄2 cup coriander, chopped

2 cups rocket

3 spring onions, chopped

1 clove garlic, grated

1 lemon, juiced

olive oil

salt & pepper


In a bowl, combine oregano, sumac, sesame seeds, salt, pepper and 2 tablespoons of olive oil. Lay mountain bread on baking tray and brush with spice mix. Set aside remaining mix for the salad dressing. Transfer bread to a preheated 150C oven for 15 minutes or until crisp.

In a salad bowl, combine bacon, mint, parsley, coriander, spring onion, rocket, cherry tomatoes, cucumber, red onion and capsicum. Add lemon juice, garlic and 3 tablespoons of olive oil to remainder of spice mix. Whisk together. Pour over salad dressing and toss well. Crunch over cooked mountain bread.

Serve warm.


Recipe by Adrian Richardson



1 packet savoiardi biscuits

5 egg yolks
½ cup sugar
1 tbsp. rum
1 tbsp. sweet sherry
¼ cup half marsala & half khalua
1 kg mascarpone cheese

1 cup espresso coffee
1 tbsp. rum
1 tbsp. sherry
1/2 cup half marsala & half khalua


In a large glass bowl, combine egg yolks, sugar, rum, sherry and marsala and khalua mixture. Place bowl over a pot of simmering water, making sure the bottom of the bowl does not touching the water. Whisk for 8 – 10 minutes until mixture thickens and can hold a ribbon. Remove from heat and let sit to cool for 5 minutes. Gently mix through mascarpone cheese. Set aside.

In a deep dish, pour in ingredients for sauce. Dip biscuits into mixture, letting soak for 5 – 10 seconds. Arrange a layer of the soaked biscuits at the bottom of a large serving bowl. Cover the biscuits with 1/3 of the cream. Repeat layers 2 times, ending with the cream. Grate over a generous amount of good quality dark chocolate.

Cover with plastic wrap and refrigerate for at least 2 hours.


Maple Syrup Custard with Berry & Almond Salad


Recipe by Zoe Bingley-Pullin


Maple Syrup Custard
6 free range eggs
3 cups of full cream milk
½ cup of good quality maple syrup
1 vanilla bean, seeds removed
½ tsp. nutmeg

Berries and Almonds Salad
2 cups of mixed
1 cup of roasted almond chopped into rough pieces



Maple Syrup Custard
Pre-heat the oven to 180C. In a bowl whisk the eggs and milk. Add vanilla, nutmeg and maple syrup. Pour into 4-6 small ramekins and place in a water bath. Bake in oven for 20-25 minutes.

Berries and Almonds Salad
Mix the two ingredients together in a bowl. Serve the cooked custard with the berries on top.


Hot and Sour Pork Salad


1 tablespoon Hoisin sauce
1 teaspoon fish sauce
1 tablespoon soy sauce
1 cloves garlic, chopped
200 gm  boneless pork loin, coarsely chopped
2 small Japanese eggplants sliced diagonally into 1/4-inch thick slices
1 red bell pepper, seeded and sliced
2 shallots, thinly sliced
½ bunch spring onions, white and green part separated
1 stalks fresh lemongrass, thinly sliced (optional)
3 kaffir lime leaves, sliced (optional)
1 long red chilli, seeded and finely chopped
2 tablespoons chicken broth
2 tablespoons lemon juice
2 tablespoons lime juice
1 tablespoon sweet chili sauce
1 tablespoon soy sauce
1 bunch coriander, roughly chopped
1 knob ginger, sliced
olive oil

To Serve
lettuce leaves
cucumber slices
spring onion, chopped
deep fried shallots


Place olive oil, shallots, garlic, chilli, kaffir lime leaves, ginger, lemongrass and white part of spring onion in large skillet on medium-high heat. Stir fry until fragrant. Add eggplant and pork. Stir fry 3 to 4 minutes or until pork is cooked through .Add coriander, broth, fish sauce, chilli sauce, hoisin sauce, soy sauce, lemon and lime juice. Remove skillet from heat. Serve on a bed of lettuce leaves, sliced cucumber and green part of the spring onions. Top with deep fried shallots.