cookbook

volume 2

presented in conjunction with seasons of the sun

Introduction
Welcome to Volume 2 of the weekenders series of mini online cookbooks, which we are publishing every Friday in September as part of our Food Month celebrations. With great response from local farmers, growers, producers, cookbook gurus and more, this weeks 10-pack of recipes offers another decadent selection of tasty treats. We hope you enjoy them. And dont forget you can still read or download Volume 1 through our website at the Sunshine Coast zone of questnews.com.au

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

Paperbark smoked fish and hollandaise

peter wolfe from cedar creek farm Bush foods at Belli park specialises in food with a distinctly australian flavour
inGredients fish 1kg fish fillets 1 tbsp brown sugar 1 tbsp sea salt 1 tbsp Worcestershire sauce Lemon myrtle hollandaise 2 egg yolks 250g melted salted butter 1 tbsp white wine vinegar 2 drops lemon myrtle oil OR 6 fresh lemon myrtle leaves hand crushed OR 1 tsp lemon myrtle powder Method fish Mix ingredients, allow to marinate for one hour and then pat dry. Place on a wire rack above smouldering paperbark in a pot or tray then cover with a lid or foil and place on a low heat on the stove or in an oven until the fish is cooked. It should take five to 15 minutes, depending on the size of the fillets. Lemon myrtle hollandaise Melt butter. Place egg yolks and vinegar in a bowl and whisk over boiling water until the mixture is creamy and starting to thicken. Then remove from heat and add butter slowly, whisking all the time. When all butter is incorporated, add lemon myrtle and let it stand for 10 minutes before serving. If using fresh leaves, preparing the sauce one or two hours ahead will improve the flavour. Cedar Creek Farm Bush Foods, Belli Park cedarcreekfarm.com.au

Caramelised upside down pear tart with ginger caramel

erik Van alphen from Buderim Ginger cooking school loves the way the locally grown ginger offers a nice twist on the classic french tarte tatin
inGredients Serves six to eight 12-15 firm, medium-size pears, peeled, halved, cored, each half cut to four wedges Juice of a lemon and zest 10 tbsp caster sugar 4 tbsp butter, room temperature 1 vanilla bean 1 tbsp grated ginger 2 sheets puff pastry creme chantilly cup double cream 1 tsp icing sugar tsp vanilla extract

Method Preheat oven to 200C. To make caramel, split vanilla bean lengthwise and scrape seeds into a medium-size ovenproof frypan. Add sugar, butter, lemon juice, zest and ginger. Stir over low heat until sugar dissolves and butter has melted. Then turn up heat a little, but dont stir. Tilt pan and move around from time to time until syrup is a pale honey colour. In the same frypan, arrange pear wedges tightly in a flower pattern on top of the caramel. Return pan to a low heat and cover with foil until pears are softened. Check regularly dont let the caramel burn. When it reaches a deep amber colour remove from heat and allow to cool (preferably overnight). When cold, cover tart with a sheet of puff pastry then overlay with the next sheet (edges forming a star shape). Fold in edges to create a rim then tuck in firmly around pears. Leave to rest for 20 minutes. Then reduce preheated oven to 170C and bake for 40-45 minutes or until golden. Remove and let cool in pan. Once cooled, put a serving dish on top of the pan and carefully flip over so the pears face up. To make creme chantilly, put cream, icing sugar and vanilla extract in a chilled bowl. Whisk until soft peaks form and then serve with hot tarte tatin. Buderim Ginger, Yandina buderimginger.com

Balsamic glazed lamb cutlets

celebrity chef Kim Mccosker shows how to make the everyday gourmet with this recipe, produced in conjunction with Gourmet Garden

inGredients Serves four 12 lamb cutlets 2 tbsp balsamic vinegar 2 tbsp honey 1 tbsp Gourmet Garden rosemary

Method Heat frypan, grill or barbecue. Mix the last three ingredients. Cook cutlets for 1-2 minutes each side or until just starting to brown. Brush with baste and cook a further three minutes on each side, basting occasionally. Serve drizzled with the tasty jus. Gourmet Garden, Palmwoods gourmetgarden.com

Spring pea and macadamia soup

the team at nutworks loves the versatility of macadamias, as showcased in this recipe from the australian Macadamia society
inGredients Serves four to six 1 tbsp macadamia or olive oil 1 green onion, chopped cup chopped macadamias cup white wine cup water or stock 2 cups fresh shelled peas Milk, to taste Salt and white pepper, to taste salsa 1012 grape tomatoes, sliced cup macadamias, extra 1 avocado, diced 1 side smoked trout, torn into pieces Juice of lemon Dash chilli sauce or Tabasco, optional Method Combine salsa ingredients and set aside. To make the soup, heat oil in a large saucepan and cook onion and macadamias for 12 minutes or until nuts are just golden. Add wine and stock and bring to the boil. Add peas and cook for 12 minutes or until just tender. Remove from heat and puree the peas, adding back enough of the liquid and milk to bring to desired consistency. Season to taste. Reheat, spoon into bowls and top with salsa. This is also delightful chilled. Nutworks, Yandina nutworks.com.au

Strawberry tart
james ashby from Gowinta farms says strawberries are synonymous with the sunshine state as australias largest growing region and are sweet and readily available from May to october
inGredients Makes 1 large family tart pastry shell 1 cups flour cup self raising flour tsp salt 1/3 cup caster sugar 1 egg beaten 2/3 cup (165g) butter strawberry filling 250g cream cheese 250g strawberry puree 1 cup caster sugar 1 tbsp gelatine mixed with cup boiling water 85g of strawberry jelly mixed with 500ml of boiling water Method To make the shell, sift flour and salt. Add sugar. Rub butter into flour. Add egg gradually and mix into a firm dough. Knead lightly on a floured board to avoid sticking. Refrigerate for five minutes and then roll into a 23cm flan tin. To make the strawberry filling, beat cream cheese, strawberry puree and caster sugar together until smooth. Add gelatine and hot water mixture and allow the filling to cool. Blind bake the pastry shell and allow to cool. Pour strawberry filling into the cooked shell and wait half an hour until it sets. Place cut strawberry on top of the tart and brush jelly over the strawberries. Serve with whipped cream and dust with icing sugar.

Gowinta Farms, Beerwah gowinta.com.au

n Lute G ree f

Garlic cream king prawns

Kim Mccosker from 4 ingredients loves this recipe for its use of great sunshine coast produce Mooloolaba prawns and fresh garlic from Gourmet Gardens

inGredients Serves four 16 uncooked Mooloolaba king or tiger prawns, peeled and de-veined cup cream 1 tbsp Gourmet Garden garlic 2 cups rice Method Boil rice, then rinse under hot water. Meanwhile, place garlic and cream in a wok or non-stick frying pan and reduce. Add prawns and cook until orange in colour and warmed through. Serve on a bed of rice.

4 Ingredients, Caloundra 4ingredients.com.au

Green tea and macadamia ice-cream

alexina johnson from obi obi essentials loves the fact that in australia we can take an old product, such as green tea, and transform it into something that suits our climate
inGredients Serves two 175g caster sugar 1 cup strong Obi Obi green tea 4 eggs cup macadamia nuts (lightly cut up) 300ml cream Method Bring sugar and tea to boil, stirring until sugar has dissolved. Lightly beat eggs in an electric mixer. Pour on boiling syrup and beat until doubled. Mix in pistachio nuts, then finally stir in cream. Churn in an ice-cream machine according to the manufacturers instructions. Freeze until needed.

Obi Obi Essentials, Obi Obi Valley obiobiessentials.com.au

Prawn cocktail
susan ewington from noosa Lime co says this recipe is impressive but easy to prepare
inGredients Serves four 16 Mooloolaba prawns, cooked 60ml Noosa Lime Co Lime & Ruby Grapefruit Cordial I cup whole egg mayonnaise (We love Thomy) Large teaspoon harissa paste (available from all good delis) Half an iceberg lettuce 1 large or 2 small ripe avocados Salt and pepper to taste Method Peel prawns but leave tails intact. For the dressing, mix mayonnaise, 30ml of cordial and harissa paste. Quarter lettuce into four large wedges. Quarter avocado and fan slices out. To plate, smear a quarter of the harissa mayonnaise mix on each plate in a line through the centre. Lay four prawns in a row on top. On one side of the prawns place iceberg lettuce. On the other side fan out the avocado slices. Season avocado and prawns with salt and pepper. Drizzle 30ml of Lime & Ruby Grapefruit Cordial over the avocado.

Noosa Lime Co, Tewantin noosalimeco.com.au

Lemon meringue pie

annette sym from symply too Good couldnt resist the chance to use seasonal lemons in this sweet treat
inGredients Serves 10 pastry 1 cup self-raising flour 1 tbsp sugar 1 tbsp (15g) Flora Light margarine 2 tbsp skim milk 1 egg white Flour to roll pastry filling cup fresh lemon juice cup sugar cup water 5 level tbsp custard powder cup evaporated light milk Meringue 3 egg whites cup caster sugar Method Preheat oven to 180C fan forced. pastry In a medium-size mixing bowl combine flour and sugar. Melt margarine and add to milk. Using a fork, beat egg white into milk mixture until combined. Pour into flour and fold together. Place pastry on a well-floured surface and roll out to fit shape of a round pie dish (23cm) coated with cooking spray. Roll up pastry using a rolling pin, lift into pie plate. Trim around edges and bake for 10-15 minutes or until lightly browned. Allow to cool. filling In a medium-size saucepan heat all ingredients except milk. Using a whisk, blend ingredients together until mixture comes to the boil. Whisk in milk. Leave to cool. Meringue In a medium-size mixing bowl beat egg whites until stiff peaks form. Gradually add in sugar, beating well each time until all the sugar has been used. assemble Spread lemon filling evenly over prepared pastry base. Spoon meringue mixture on top of filling, spreading to the edge of pie; make peaks with flat of spoon. Bake for 10-15 minutes or until meringue is browned.

From Symply Too Good To Be True Book 2, Buddina symplytoogood.com.au

Shepherds pie
trudy smith from hinterland natural Beef says this delicious recipe is perfect for when you feel like a hearty classic
inGredients Serves four 1kg mince 1 large onion, finely chopped 1 carrot, finely chopped tsp thyme 1 tbsp tomato paste 1 tbsp Worcestershire sauce 2 tsp soy sauce 1 cups beef stock Method Meat Place mince in pan and cook over high heat, stirring until the meat is browned. Pour off excess fat and add onion and carrot. Cook until onion is transparent. Add thyme, tomato paste, Worcestershire sauce, soy sauce, stock, and salt and pepper. Mix well. Bring to the boil, reduce heat and simmer, covered, for 25 minutes. Stir in blended flour and water until mixture boils and thickens. Reduce heat and simmer gently for five minutes. Place mixture in ovenproof dish. topping Boil potatoes until tender. Drain and mash. Add butter and milk and mash until smooth and creamy. Season with salt and pepper. Spread potato evenly over meat and bake at 180C for 45 minutes or until golden brown. Note: Score potato mix with a fork to make it crisp and crunchy. Cook without lid on dish. Salt and pepper 2 tbsp plain flour cup water topping 750g potatoes 60g butter cup milk Salt and pepper

Hinterland Natural Beef, Woombye hinterlandnaturalbeef.com.au