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Saffron spiced pumpkin soufflé

Ingredients 50g butter 50g self raising flour 250ml milk 1.5 tsp Squirrel Gully Sofrito Salt 180g of pumpkin, cut into cubes with skin and seeds removed 2 sprigs fresh thyme 2 cloves garlic, peeled 3 eggs, separated Preheat the oven to 200°C and grease 6 soufflé dishes with butter. In a saucepan, boil the pumpkin, garlic cloves and thyme in water. Once the pumpkin is cooked, remove the thyme, drain the

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Saffron spiced pumpkin soufflé

Ingredients

50g butter
50g self raising flour
250ml milk
1.5 tsp Squirrel Gully Sofrito Salt
180g of pumpkin, cut into cubes with skin and seeds removed
2 sprigs fresh thyme
2 cloves garlic, peeled
3 eggs, separated

Preheat the oven to 200°C and grease 6 soufflé dishes with butter. In a saucepan, boil the pumpkin, garlic cloves and thyme in water. Once the pumpkin is cooked, remove the thyme, drain the pumpkin but retain 100ml of the cooking liquid separately (this will be added to the roux in the next step). Purée the garlic and pumpkin. In a separate pot, melt the butter then add the flour. Continue stirring over the heat until it resembles a blonde colour. Slowly whisk in the milk and 100ml of the pumpkin cooking liquid to form a roux. Season with salt to taste. Allow to cool slightly before adding the 3 egg yolks. In a clean bowl whisk the 3 egg whites to a firm peak. Combine the puréed pumpkin and roux mixture. Gently fold in the egg whites being careful not to lose the air in the mix. Fill each soufflé dish 3/4 full and bake for approximately 25 minutes on the bottom shelf of your oven

Recipe courtesy of Squirrel Gully Saffron

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Saffron arancini

Ingredients 100mg Squirrel Gully Saffron 3 large black garlic cloves 200g smoked salmon 8 cups chicken stock small bunch fresh thyme 3 tbsp olive oil 1 onion, diced 2 cups, Arborio rice 1/4 cup parmesan, grated sea salt 3 eggs, beaten 1 cup flour 2 cup panko crumbs In a large pot, heat the chicken stock with the saffron and fresh thyme. In a separate pot, sauté the onions in olive

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Saffron arancini

Ingredients

100mg Squirrel Gully Saffron
3 large black garlic cloves
200g smoked salmon
8 cups chicken stock
small bunch fresh thyme
3 tbsp olive oil
1 onion, diced
2 cups, Arborio rice
1/4 cup parmesan, grated
sea salt
3 eggs, beaten
1 cup flour
2 cup panko crumbs

In a large pot, heat the chicken stock with the saffron and fresh thyme. In a separate pot, sauté the onions in olive oil. Add the Arborio rice and coat in the oil. Stir in the hot chicken and saffron stock, one ladle at a time, letting the stock absorb before adding more. Once you have incorporated all the stock, add sea salt and parmesan to taste. Fold the flaked salmon and chopped black garlic through the mix. Cool the risotto. Make small balls. Roll the risotto balls in flour, then egg and breadcrumbs. Deep fry the arancini for 4 minutes or until golden.

Recipe courtesy of Squirrel Gully Saffron

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Summer mango & macadamia salad

When mangoes are ripe for the picking, you pick them! The sweet juicy goodness that runs down your chin as you bite into a local mango is reminiscent of Australian summer.

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Summer mango & macadamia salad

Ingredients

mangoes
local lettuce
java apple
basil
local pepper
macadamia nuts
housemade ricotta
spicy mango vinaigrette

Combine all local and seasonal ingredients together and drizzle with the homemade vinaigrette. Enjoy!

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Coconut kale & sunflower seed salad

Enjoy the sweet raisin bursts and the savoury crunch of the sunflower seeds that add texture to every fulfilling kale mouthful.

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Coconut kale & sunflower seed salad

Ingredients

local kale, rinsed
raisins
sunflower seeds, toasted
coconut shavings, optional

Lightly sauté the kale leaves in coconut oil. Combine the kale, raisins and sunflower seeds. Sprinkle with coconut shavings if you are using. Enjoy the contrasting flavours with every mouthful.

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Pumpkin & cranberry salad

Sweet and savoury all in the one mouthful, there’s no denying that this flavoursome salad is a favourite for all tastebuds. It’s quick and easy, utilising fresh and local ingredients.

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Pumpkin & cranberry salad

Ingredients

local pumpkin, roasted in chunks
garden lettuce leaves
walnuts
cranberries
pumpkin seeds
parmesan, grated
olive oil
salt and pepper, to taste

Combine the roasted pumpkin, lettuce leaves, cranberries, walnuts and seeds. Season with salt and pepper. Serve, followed by a drizzle of olive oil and sprinkle of parmesan.

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Chia pudding

Don’t be fooled by these tiny seeds. They might be small but they are mighty when it comes to packing a nutrition-dense and energy-boosting punch to your diet.

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Chia pudding

Ingredients

300ml almond milk
150ml maple syrup
500g chia
strawberries
blueberries

Combine the almond milk and maple syrup. Once combined, continuously stir while gradually adding the chia seeds. Rest for five minutes and then stir the mixture again to avoid clumps forming. Leave the chia mixture in the fridge overnight to set. Serve and garnish with fresh seasonal strawberries and blueberries.

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Overnight oats

For a satisfying and wholesome breakfast you can’t go past this delicious, fulfilling combination of fruits, nuts, oats and honey topped with a hearty crunch.

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Overnight oats

Ingredients

oats
almond milk
raisins
green apple
strawberries
blackberries
honey
mint
almonds
coconut oil, melted

Mix oats, milk, raisins, apple, berries, honey and mint together in a bowl. Cover and leave in the fridge overnight.

Meanwhile combine almonds, more oats, honey and coconut oil. Spread mixture out evenly on a tray lined with baking paper and bake on low heat in the oven until golden brown.

Serve the overnight oats in a bowl topped with the homemade granola, fresh berries and a generous dollop of homemade natural yoghurt.

Recipe courtesy of The Brasserie

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Quinoa & avocado salad

Fresh and crunchy, this salad is wholesome, juicy and full of flavour. A satisfying lunch or ideal accompaniment to barbecued fish splashed with lemon for dinner.

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Quinoa & avocado salad

Ingredients

organic red quinoa
fresh corn, grilled
celery, finely chopped
cherry tomatoes, finely chopped
cilantro
parsley
chives
lemon juice
olive oil
salt and pepper
avocado, pureed
feta cheese
alfalfa sprouts

Combine all ingredients, except for the avocado, feta cheese and alfalfa sprouts. Before serving, add the avocado puree to the plate, then add the salad and finally top with crumbled feta and sprouts.

Recipe courtesy of The Brasserie

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GREEN MANGO AND FLAXSEED SALAD
Green mango & flaxseed salad

It would be hard to fit more superfoods on a plate than this delicious combination of crunchy long beans, flaxseed nuttiness, tart green mango and refreshing sweet orange with a kick of vinegar.

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Green mango & flaxseed salad

GREEN MANGO AND FLAXSEED SALAD

Ingredients

long beans
mizuna
green mango, sliced
local basil
fresh orange segments
flaxseeds
garlic, sliced, boiled and roasted
chickpeas
lime juice
orange juice, freshly squeezed
balsamic vinegar
olive oil
salt and pepper

Combine lime and orange juices with olive oil and vinegar, salt and pepper, and flaxseeds, to make the vinaigrette. Dress the mizuna leaves.

Drape the long beans on plate in a circle and place the leaves inside the beans.

Dress the mango and orange segments and scatter delicately on top of the mizuna.

Sprinkle the garlic chips and flaxseeds over the salad and serve.

Recipe courtesy of The Brasserie

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Louise’s walnut salad

For a quick salad that tastes amazing, you can’t go past our Founder’s all-time favourite salad that combines crunch with juiciness and savoury with tart.

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Louise’s walnut salad

Ingredients

walnuts
rocket or spinach leaves
pear, sliced
parmesan, shaved
extra virgin olive oil
squeeze of lemon

Combine the leaves, pear, parmesan and lastly, the walnuts (to prevent them going soggy). Drizzle with olive oil and squeeze over lemon juice (for taste and to stop the pears browning). Delicious, fulfilling and easy to prepare.

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