Traditional Chicken Caesar Salad with Creamy Caesar Dressing


Recipe by Colin Magee

Serves: 4 – 6 as a side


Red Kellys Traditional Creamy Caesar Dressing

1 chicken breast, poached with a thyme, onion and peppercorn broth, sliced

1 cos lettuce

5 – 6 anchovies

3 eggs, two minute soft poached

4 slices of prosciutto, roughly chopped

Shallots, finely sliced

Parmesan, shaved

½ cup croutons


On a large serving plate arrange a layer of cos lettuce. Top with slices of chicken breast, prosciutto, shallots, parmesan and croutons. Repeat. Finish with shaved parmesan, eggs and lashings of Red Kellys Traditional Creamy Caesar Dressing. Delicious!

Peanut Butter Chocolate Cups

WEF_Ep23_COPHA_Peanut Butter Chocolate Cups

Recipe by Dani Venn

Makes: Approx 30



250g Butternut Snap biscuits

½ cup melted copha


75g copha

250g dark chocolate, finely chopped

1 cup smooth peanut butter

Peanut Praline
1 cup roasted peanuts

1 cup sugar

½ cup water


Line a 24 mini muffin baking tray with mini cupcake liners.

Blitz butternut snap cookies in food processor, pour in melted copha and continue processing until combined. Remove and add 1 teaspoon of mixture into each cupcake case, pressing firmly on down to create base.

Create a double boiler over low heat, add copha, when warm, add chocolate and stir well to combine, add peanut butter and whisk through. Remove from heat.

Place a teaspoon or so of chocolate ganache in each cupcake liner so that it almost reaches capacity. Allow to firm up at room temperature or alternatively place in fridge for a short time until firm.

To make praline, place peanuts on lined baking tray. Add sugar and water into saucepan over medium heat, ensuring that no sugar is stuck to side of pan, if so dip pastry brush in water and brush off. Allow mixture to reduce, gently swirl occasionally if needed, once mixture begins to turn a deep golden colour, remove from heat and pour syrup over peanuts. Allow to cool and harden. Blitz half of the peanut praline in a food processor to resemble fine crumbs, and break up the other into rough chunks. Top peanut butter cups with praline and peanut chunks.


Mini Rice Cake Ice Cream Sandwiches

WEF_Ep22_TABLE OF PLENTY_Mini Rice Wheel Ice Cream Sandwhiches

Recipe by Kate Weiss

Serves: 8

Prep Time: 10 minutes

Freezing Time: 8 hours, or overnight


2 x 60g packets Table of Plenty Mini Rice Wheel Cakes

1 litre good quality vanilla ice cream, slightly softened

Selection of sprinkles, dehydrated fruit (eg: pomegranate seeds, raspberries), crushed hazelnuts or peanut


Line baking tray with plastic cling wrap or baking paper.

Scoop ice cream and place in baking tray and smooth out surface. Place back in freezer to firm up, preferably overnight.

Take small 45mm cookie cutter and make rounds of ice cream, place between rice cakes and roll sides in your choice of sprinkles, fruit or nuts. Serve immediately or place in freezer until ready to serve.

Handmade Gnocchi with Peas and Speck

Chef: Julie Goodwin

Serves: 4

Time: 40 minutes


1kg Sebago potatoes
1 egg
½ cup plain flour
150g piece of speck, rind removed, cut into 5mm batons (see note)
½ cup frozen baby peas
½ cup thickened cream
Sea salt flakes
Ground white pepper
40g parmesan cheese, freshly grated


Peel the potatoes and cut in half if they are large.  Try to have them all a similar size so they will cook at the same time.  Place in a large pot of salted water and bring to the boil.  Boil for 10-15 minutes, depending on the size of the potatoes, or until a skewer easily goes into them.

Drain the potatoes.  Make sure they are very dry.  Put the potatoes through a potato ricer or a mesh sieve.  It is important that they are mashed very finely.  Scatter the flour over the potatoes, add the egg, and stir with a wooden spoon until it comes together in a dough.

Flour a work surface and turn the dough out.  If it is very sticky, add a little more flour.  Gently knead the dough for only as long as is necessary to bring it together in a smooth mass.  Roll the dough into a large sausage and cut it into eight pieces.  Roll one piece into a sausage about the thickness of your thumb and cut into 2cm lengths.  Roll into a ball and then gently roll the ball down the tines of a fork.  Place the gnocchi onto a heavily floured tray.  Repeat this process with the remaining pieces of dough.

Bring a large pot of well-salted water to a rolling boil.  Drop the gnocchi in.  In a couple of minutes, they will start to bob to the surface.  Once they are floating, they are cooked.  Lift very gently out of the water with a wooden spoon and drain.

Place the speck in a fry pan over medium- high heat.  Cook until the fat is rendering out and the speck starting to turn golden.  Tip the gnocchi into the pan with the peas and cream, and toss to coat.   Taste, and season with salt and pepper.  Serve into warmed bowls and top with parmesan.

Note:  If speck is not available, bacon can be used instead.


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.






• 200g BUTTER



• 4 EGGS


• 125 G FLOUR




In a saucepan, slowly melt the chocolate and the butter together adding a splash of Chambord and the cocoa beans. In a mixing bowl, whisk the eggs and sugar together. Scoop out the meat of the yellow and black sapote and whisk into the eggs. Add the melted chocolate to the mixing bowl and gently stir out any bubbles. Combine the flour, almond meal and baking powder and gradually fold into the wet mix. Pour the mix into a cake tin and bake at 160 degrees for 30 minutes.