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Chicken Biryani with Pepe Saya Ghee – Video Blog

19 Mar

I love Pepe Saya butter and I tried Pepe’s ghee for the first time in my Chicken Biryani

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Is it breakfast or dessert? Spelt Tart with Pistachio, Chia Yoghurt Filling

6 Mar

Following my muesli recipe, I had some spelt left over to experiment with. 

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Wholegrain Rolled Spelt, enough for 2 cups when finely blended

1/2 cup extra virgin coconut oil

1/2 teaspoon of himalayan pink salt

3 tablespoons of chilled water

Put the rolled spelt into a blender and continue to process to the finest texture you can get. It will still be quite rough and chunky compared to flour.

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Add the salt to the blended spelt and mix the coconut oil through the dry ingredients using a knife until it forms crumbs. Add the water and stir. Press the mixture together into a ball and put in the fridge while you prepare the filling.

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1 cup thick natural yoghurt

1 tablespoon orange blossom water

1/2 teaspoon rosewater

1 tablespoon pistachio paste

1 tablespoon chia seeds

Plums, finely sliced

Blackberries

Crushed pistachios

Mix the pistachio paste with the orange blossom and rose water until it forms a runnier consistency and all the lumps are gone.

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Stir this into the yoghurt with the chia seeds and put in the fridge for at least 1 hour. The chia seeds will thicken the yoghurt if you leave it for long enough.

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Pre heat an oven to 180°c

Take the spelt mixture out of the fridge and use enough to evenly press into small tart tins (with removable bases) like you do with a biscuit base for a cheesecake. I wouldn’t call this a pastry – it’s far too crumbly and textural. Put the tart tins in the fridge for at least 30 minutes to allow the coconut oil to harden.

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Put the cold tart shells straight into the hot oven and bake for 30 minutes. Check after 15 minutes to make sure they don’t burn. Remove from the oven and allow to cool completely.

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Fill the cooled tart shells with the thickened yoghurt mixture, top with sliced plums, whole blackberries and crushed pistachios.

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This recipe is sugar free but you can add honey to the yoghurt mixture or drizzle it on top of the finished tart to suit your taste. This will also make an extravagant yet healthy breakfast to serve guests with a cheeky twist. Looks can be deceiving and it’s not the rich pastry it appears to be…

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Blood Orange Infused Toasted Spelt Muesli

5 Mar

I love it when I can cook without a recipe and use my senses and this is a perfect example. I visited a favourite wholesaler on Friday and stocked up on ingredients to make a batch of muesli for the week.

Organic Wholegrain Rolled Spelt

Extra Virgin Coconut Oil

Sesame Seeds, white, hulled

Hazelnuts

Pistachios

Walnuts

Flaked Almonds

Coconut Flakes

Honey

Blood Orange Infused Extra Virgin Olive Oil

Turmeric Powder

Cinnamon Powder

Cocoa Nibs

Himalayan Pink Salt

Pre heat an oven to 180° c

Pour the rolled spelt into a baking tray and add the desired amount of nuts, sesame seeds and coconut flakes. Sprinkle over some salt, turmeric and cinnamon powder and crumble the cocoa nibs into small chunks.

If the coconut oil is too solid to pour, warm it just enough so it becomes liquid and pour generously over the muesli mixture. Drizzle with the olive oil and honey and stir well so all the ingredients are coated and evenly distributed.

Toast in the oven and stir regularly so the top layer doesn’t burn. When the muesli is golden brown, remove from the oven and allow it to cool to room temperature. Serve with your favourite milk, yoghurt, fresh or poached fruit. YUM!

This muesli is fragrant, full of texture and packed with ingredients that each boast their own list of health benefits. I’ve been enjoying it with this pistachio yoghurt and poached peaches. There’s another spelt recipe to follow and you won’t believe how good it is because it looks seriously naughty!

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Grilled Peaches with Pistachio and Orange Blossom Yoghurt

25 Feb

I’m having dinner with a friend this week and I volunteered to make the dessert. I came up with this recipe after an indulgent weekend. I had an absolutely delicious and fun feast but I can’t face sugar for a few days.

4 large yellow peaches

blood orange infused extra virgin olive oil

40g pistachios, shelled

a handful of shredded coconut, toasted

4 heaped tablespoons of natural yoghurt

1 cap full of orange blossom water

Wash the peaches, cut them in half length ways and remove the seeds. Place the peaches in a baking dish, drizzle lightly with the infused oil and rub it evenly over the fruit with your fingers. Put the peaches under the grill for 10 minutes turning them over after 5 minutes so they warm through evenly.

Put the pistachios into a blender and grind to a fine dust. Reserve a few teaspoons of the ground pistachios and continue to blend the rest until it comes together to form a paste.

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Mix a dessert spoon of the paste in with the yoghurt. You’ll need to push the paste against the side of the bowl to smooth it out and mix it through the yoghurt and you will be left with some lumps. This adds to the texture and creates concentrated bursts of flavour through the yoghurt. Add the orange blossom water and stir through the yoghurt. It should be very subtle so you can still taste the pistachio flavour.

Once the peaches have cooled down to a bit above room temperature, spoon some yoghurt into the cavity where the seed once sat and top with toasted coconut and the reserved ground pistachios.

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Grilling the peaches gets the natural juices flowing and intensifies the sweet, tangy flesh. This is such a simple dessert without any added sugar and it’s also perfect for breakfast. The leftover pistachio paste can be used as you wish. I’m going to be experimenting with mine so look out for more recipes.

 

Chia Seed Breakfast Pudding

13 Jan

So the holiday season has swept through like a hurricane and I’ve enjoyed every minute. I ate and drank whatever I felt like and now it’s time for a healthy kickstart – not just for me but also friends and family. Over the past few years I’ve received requests for healthy diet tips and now even to push people to exercise and keep checking in on their progress. This is a sign of things to come…

I began by preparing my breakfast last night. It’s often a difficult meal for most people to master yet it’s so important to start the day with the right fuel to avoid loading up on the wrong foods when you finally become fuzzy and ravenous. I’m as guilty of skipping breakfast as the next person but when I get into a routine I stick to it. There doesn’t need to be a lot of effort involved in preparing a delicious healthy breakfast and I’m a believer in eating the foods that make you feel good.

A fruit salad on an empty stomach can make me feel sick due to the natural acids and sugar while others might find this is perfect for their body. Tune in and notice how you feel when you eat different foods – you are the best person to assess this.

So back to breakfast this morning. You may have heard of Chia Seed Pudding and this is my version which is very basic. I’m experimenting with different ingredients using chia seeds as the focus.

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When chia seeds come into contact with liquid, a gel like substance forms around them similar to tapioca. There’s a plethora of information online about the health benefits of chia seeds and whether or not humans should be consuming them. Again, I believe in moderation and listening to my body and I like chia seeds. I don’t eat them everyday, just when I feel like it.

Chia Seed and Coconut Water Pudding

1/2 cup of fresh young coconut water

1/2 cup of black chia seeds

Organic shredded coconut  

Young coconut flesh

Blueberries

Skinless hazelnuts

Cut open a fresh young coconut, drain the water and scoop out the flesh. Mix the chia seeds and 1/2 cup coconut water in a bowl until it starts to thicken. Divide the mixture into individual bowls (1 serve each), cover and leave it in the fridge over night.

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To serve, you can either leave the pudding as is or loosen it with extra coconut water. Toast some shredded coconut and hazelnuts and sprinkle over the pudding with blueberries, some coconut flesh and crunchy (dry) chia seeds. 

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I have a mix of chia seeds and organic natural yoghurt soaking in the fridge for my next recipe so until then, here’s an old post that makes me laugh…

The Inaugural Young Chef’s Showcase Dinner

30 Dec

The past few weeks have flown by and I finally have time to share with you about the beautiful dinner I attended on the 18th of December. ALMA – The  International  School  of  Italian  Cuisine, INTERNATIONAL  EXTRAVIRGIN  OLIVEOIL  AGENCY   in  collaboration  with INTERNATIONAL  OLIVE  OIL  ACADEMY – Australia presented the “Young Chef’s Showcase Dinner”.

This event followed the Armonia International Olive Oil Competition and the dishes were prepared by the winners of the professional chefs category. When I arrived at the Cammeray Golf Club I had the opportunity to mingle with some of the EVOO producers that I missed during the excitement of the awards ceremony a few weeks back.

A selection of EVOO was on offer to sample with bread, baby vegetables and champagne before we were seated for dinner.

Crudites Dipping EVOO

I sat with Alese who joined me as a winner in the enthusiasts category of the competition and Mr and Mrs Joslyn – the parents of young chef Alex who also won with his chocolate mousse. I was dying to try it since he showed me a picture!

Alex's parents

Table group shot

Jayne Bentivoglio (Director of Rylstone Olive Press) and Mauro Martelossi (International Extra Virgin Olive Oil Agency Executive Director) addressed the guests before dinner.

Jayne Mauro

We began with an Amuse Bouche of Asparagus with Dehydrated Olives.

Appetiser

Entree was by Elizabeth Fiducia from Jamie’s Italian Sydney

Crudo of Hiramasa Kingfish, lemon jam, peaches, apple and EVOO served with 2010 White Label Hawkes Bay Pinot Grigio

Entree

Main was by Kevin Nguyen from Quay Restaurant

Confit of Hapuka fillet, squid noodles, Shitake Speck Italiano, olive oil broth, seasonal vegetables, olive oil emulsion served with 2010 White Label Hawkes Bay Chardonnay

Main

Dessert was by Alexanda Ian Joslyn from Ormeggio at the Spit

Olive oil white chocolate mousse, EVOO biscuit, yoghurt and rhubarb jelly served with 2011 Grant Burge Alfresco Moscato Frizzante

Mousse Dessert

Dessert

 I wish I could begin to explain the harmonious flavours, the crunches, the way a rich looking emulsion and elements of the dessert simply melted like air on my tongue leaving behind the pure essence of extra virgin olive oil. No description could be vivid enough to convey how immensely delightful this meal was! The wines were superbly matched – too bad I was driving.

Menu

Congratulations to all the chefs involved. They had barely slept for 48 hours in preparation and their dedication was evident. 

Young chefs presentation

To top off the evening, Jamie’s Italian in Sydney was announced as an Extra Virgin Olive Oil Restaurant and is only the 2nd restaurant in Australia with this title following Pilu at Freshwater. This is an exclusive circle open only to those restaurants who use certified extra virgin olive oils of excellence that have gone through the very stringent selection process of the ARMONIA competition.

Chefs

It’s been a fantastic journey since entering the olive oil competition and I’m very excited to see what these talented young chefs will be doing in the restaurant scene over the next few years. 

Cocoa and Roasted Hazelnut Butter Ravioli with Cherry, Strawberry & Blackberry Compote and Vanilla Mascarpone

29 Dec

Since getting a pasta machine for my birthday I’ve been in my element and wrist deep in dough.

Merry Christmas Sheet

Fettuccine

Last night I made fettuccine with speck, onion, garlic, grape tomatoes, chilli and rocket. It is incredibly satisfying to eat a dish that has been made entirely from scratch including the fresh pasta.

Unfortunately I was too impatient to take photos before we sat down to eat but I can tell you about dessert… I licked the plate at the end – seriously! There are a few processes to this but it’s worth the effort. I made 12 ravioli (only served 6 between 2 people) and have dough left over to experiment with another dish.

Cocoa Pasta

2 1/2 cups plain 00 flour

1/3 cup pure, unsweetened cocoa powder (I used organic)

3 eggs

1/2 cup water

Cocoa and Hazelnut Butter

1 packet of roasted hazelnuts (approx 150g packet)

1 dessert spoon of pure, unsweetened cocoa powder (I used organic)

1 teaspoon of honey (I used a flat teaspoon for just a hint of sweetness)

Himalayan Pink Salt

Berry Compote

6 strawberries

6 cherries

6 blackberries

Vanilla Mascarpone

2 heaped dessert spoons of mascarpone

1 teaspoon of vanilla bean paste (not extract)

Heat the oven to 200°c and place the hazelnuts in a baking dish and roast in the oven for 10 – 15 minutes until the aroma starts permeating the kitchen and they are golden brown. If they still have the skins on, place the hot nuts straight into a clean tea towel and cover them. Start rubbing over the tea towel and the skins will peel off. Repeat this again when they cool to remove any stubborn pieces of skin that are remaining.

Put the cooled hazelnuts (keep approx 20 aside) into a food processor and blend until it becomes a smooth nut butter. Add the cocoa powder and blend again. Add a pinch of salt and honey to taste. Blend again and taste. The remaining hazelnuts will be used later and I ate a few while I was cooking – who can resist the intoxicating scent of freshly roasted hazelnuts?!

To make the pasta, mix the flour and cocoa powder together on a clean work surface. Make a well in the centre of the flour, place the eggs in the middle and slowly mix in using your fingers. Start adding a little water to bring the dough together as you keep kneading to a smooth, firm consistency. I found that I had a lot of water left over so only add a very small amount as you go along. The dough should be moist but not sticky. Once it comes together, cover in cling wrap and leave in the fridge for 1 hour.

Cut the dough into 4 pieces and roll through the pasta machine from 0 to the thinnest setting to create a lasagne sheet. Keep adding flour if it becomes sticky. The first sheet was long enough to cut in half and create the bottom and top layer of the ravioli. Spoon teaspoons of the hazelnut butter along the pasta sheet as shown below and place a whole roasted hazelnut in the centre with the point down so it doesn’t pierce the pasta.

Ravioli Filling Ravioli Filling 4

Place a sheet of pasta over the filling and seal using a handheld ravioli cutter. Dust with flour and keep them in the fridge until you’re ready to cook the ravioli.

Filled Ravioli

Rinse the fruit, remove the cherry stalks and cut the tops off the strawberries. Leave everything whole. Put all the fruit into a small saucepan over low heat and warm through until the natural juices start to ooze out. Turn off and leave them in the heat until ready to serve.

Bring a pot of water to the boil with a heaped dessert spoon of sugar. Put the ravioli in and if they rise to the surface try pushing them under the water to make sure they cook evenly. Being my first attempt, I realised that I need to press the pasta around the filling to eliminate air pockets which make the pasta float – practice makes perfect! Bring a frypan to high heat (not smoking hot). Just as the pasta is cooked to al dente, melt a generous amount of butter in the frypan and using a slotted spoon transfer the ravioli. Fry them quickly on either side so some of the moisture evaporates and they become slightly crispy but not so long that the butter burns.

To serve, mix the mascarpone and vanilla together. Place the warm ravioli on a plate with some compote, drizzle the juices over the top and serve some vanilla mascarpone on the side (it will melt if you put it on top of the warm ravioli).

Cocoa Ravioli Ravioli dessert

Now when you taste this you will understand why I licked the plate!

My Chocolate Mousse Wins in the Armonia International Olive Oil Competition

8 Dec

I received an email a few weeks ago from Roberta Muir (Sydney Seafood School Manager) announcing the 1st Armonia International Olive Oil Competition to be held in the Southern Hemisphere. The invitation was open to anyone who wanted to enter for a chance to compete. The condition was that olive oil must be the star ingredient and olive oil chocolate mousse immediately came to my mind. I was so excited when Roberta replied saying that I was in! I could hardly contain myself.

I made a trial batch of mousse at home and timed myself to make sure I could complete the dish within 2 hours and have it beautifully presented for the judges to taste.

When I arrived at the Sydney Seafood School on the 20th of November I met the other 9 contestants who were also passionate about food and cooking. The energy was building as we were ushered in to prepare and setup our equipment at the stations. I took all my own ingredients, except for the EVOO, and any special utensils and equipment needed including mum’s reliable old electric beater for good luck!

Sign setting up ingredients Beater

Gary Mehigan (MasterChef) and Alessandro Pavoni (Ormeggio at the Spit) were the judges and Mauro Martelossi (International Extra Virgin Olive Oil Agency Executive Director) and  Giovanni Pilu (Pilu at Freshwater) welcomed everyone and opened the competition.

Gary, Giovanni, Mauro, Alessandro

Opening competition

We tasted a variety of unlabelled EVOO and selected the ones we felt would work best with our dishes.

EVOO tasting

We began cooking and the judges circulated the room asking questions and marking us on various areas including organisation and cleanliness.

© Lyndon Marceau / marceauphotography

Gary took pictures of the dessert bowls I purchased especially for the competition. He was on the lookout for something to use at Fenix and said these would be perfect.

© Lyndon Marceau / marceauphotography

Gary

Once my mousse was in the fridge I walked around the room to see what the other contestants were preparing. My senses were on overload with the scents and sounds of salmon poaching, cake baking, prawns sizzling and spaghetti boiling. It was like a beautiful symphony wafting through the air.

Chocolate mousse in the fridge

Spaghetti alle Vongole was the first dish completed and Alese, the contestant who cooked it, shared some with us while it was being tasted by the judges. It was absolutely delicious!

Spaghetti being cooked Cooking spaghetti

© Lyndon Marceau / marceauphotography © Lyndon Marceau / marceauphotography

My Olive Oil Chocolate Mousse was next. 

Mousse is ready

I placed the bowls on the table in front of Gary, Alessandro, Mauro and Roberta and explained why I chose to prepare this dessert. “I don’t like very sweet desserts so I chose this because the olive oil adds a beautiful savoury element. The fresh raspberries add some tartness and the sprinkle of himalayan pink salt at the end brings out the notes in the chocolate and olive oil. I also added some pistachio dust and a drizzle of olive oil to finish.”

© Lyndon Marceau / marceauphotography

After I left the judges to try my mousse I ate some delicious poached salmon prepared by Kurt, freshly baked wholemeal focaccia and roasted vegetable salad by Antonella, salmon ceviche and octopus salad by Daniel, kale chips by Alison and olive oil cake by Katrina. The cake was so moreish and I found myself saying “this is my last piece” about 6 times!

Roasted tomatoes Roasted veg salad Salmon ceviche

Ross cooked a restaurant quality poached kingfish dish, Stefano made a seafood platter fit for a Roman king and Irena’s dish was a poached prawn salad that looked too good to eat.

Seafood platter Prawn Salad

We continued to eat and share recipes as we waited for the results. It was announced that we would find out at a ceremony held on the 3rd of December! We gathered together for some photos and wished each other good luck.

© Lyndon Marceau / marceauphotography © Lyndon Marceau / marceauphotography © Lyndon Marceau / marceauphotography

On the 3rd of December I joined my fellow food enthusiasts along with professional young chefs and olive oil producers. Awards were handed out to producers for several categories including packaging, organic and different varieties of olive oil. Congratulations to everyone but I must mention a few in particular.

Alto Olives which I see regularly at Eveleigh Markets on Saturdays,

Alto Olives

The Little General which I have posted about before (when ever I bump into Nadia we end up talking about the Festa Delle Salsicce in Griffith, yum!) and last but not least, Rylstone Olive Press. This is the mystery olive oil that I used for my chocolate mousse. They were all unlabelled, numbered bottles so we had no idea of the varieties or brands.

lucky number 21

One of the owners of Rylstone Olive Press, Jayne Bentivoglio, was at the ceremony and collected so many awards that I lost track! At one stage Jayne was asked by Joanna Savill (Director of The Sydney Morning Herald Sydney International Food Festival) to wait so she could collect a few awards at once before returning to her seat.

Jayne Award

Jayne invited Alese and I to visit the Rylstone Olive Press farm during harvest season (April – May) next year and prepare our dishes again using their oils. 2013 is going to be an exciting time!

Congratulations to all the chefs!

1st Kevin Nguyan – Quay  Restaurant (Confit of Bass Groper Cheek, Shaved Calamari, Shitake, Speck & Olive Oil Broth, Olive Oil Emulsion)

2nd Alexander Joslyn – Ormeggio  at  the  Spit (Olive Oil & White Chocolate Mousse, Olive Oil Powder, Biscuit, Yoghurt & Rhubarb Jelly)

Grand Mention Diplomas

Elizabeth Fiducia – Jamies  Italian, Sydney (White Chocolate and EVOO Risotto with Rosemary, Roasted Peaches and EVOO Pistachio Crumble)

Kyu Wang Lee – Balla  Restaurant (Poached Olive Oil Sword Fish with Asparagus Puree, Heirloom Tomato)

John Javier – Quay  Restaurant (Scampi, Macadamia, Chamomile and Olive Oil)

Peter Gilmore (Quay Restaurant) and Ross Lusted (The Bridge Room) were there to present the awards with Giovanni Pilu. Kevin was overcome with emotion when he realised that he was off to Italy for a week to attend the ALMA cuisine school. My eyes filled with tears when I saw how passionate Kevin was about the work he does with food because I feel the same spark.

Winning chef Chef announced Announcing chef

I’m not a chef but food stimulates my senses and makes me feel alive. The sensation of dough between my fingers, the fragrant notes in olive oil, the textures of food on my tongue – these experiences are as important to me as the breath in my lungs.

Alexander Joslyn showed me a picture of his dish which was an Olive Oil & White Chocolate Mousse (as mentioned above). We had much to talk about! I can’t wait for the upcoming “Young Chef’s” Showcase Dinner when I will have a chance to savour the dishes prepared by the chef contestants. I’ll be sharing a post about this special event in the coming weeks.

Alex, Giovanni, Ross, Mauro

Chefs

Finally, the food enthusiast awards were announced.

3rd Alese  – Spaghetti alle Vongole

© Lyndon Marceau / marceauphotography

© Lyndon Marceau / marceauphotography

A.NZ.SA Olive Oil Championships Presentation

2nd Ross – Olive Oil Poached Yellowtail Kingfish with Asparagus and Lime Vinaigrette

© Lyndon Marceau / marceauphotography

© Lyndon Marceau / marceauphotography

A.NZ.SA Olive Oil Championships Presentation

1st my Olive Oil Chocolate Mousse

A.NZ.SA Olive Oil Championships Presentation A.NZ.SA Olive Oil Championships Presentation

I couldn’t believe my ears when it was announced. In 2013 I will attend a 5 day Professional Olive Oil Sommelier Course and cooking classes at Sydney Seafood School as my prize.

Award Trophy

I’m grateful to have been involved in such an amazing competition and to have met so many people who share my love of cooking and food in various capacities.

A.NZ.SA Olive Oil Championships Presentation

My passion for olive oil is not new but my interest to learn more about this complex natural ingredient is growing. During my holiday to Spain back in 2010 I visited an olive oil museum and went nuts! Everyone that I bought presents for received tins of olive oil and its surprising that customs didn’t stop me for questioning due to the high volume of oil I packed into my suitcase. No, not shoes, olive oil. 

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I’ve experimented with my Spanish olive oil in recipes like Zucchini, Cocoa, Olive Oil and Walnut Cake. So by this stage, one question that may be on your lips – how did I make the mousse? The answer is…

150g good quality dark chocolate (I used Callebaut 53.8%)

100g extra virgin olive oil (again, make sure it’s a good quality oil. I used a medium fruity Rylstone Olive Press EVOO)

250g pouring cream

Fresh raspberries

Pistachio dust (finely ground pistachios)

Himalayan Pink Salt (fine)

A little more EVOO to drizzle at the end

Slowly melt the chocolate in a bowl over a pot of simmering water. When smooth and glossy, mix through the olive oil until well combined. Set aside to cool slightly while you whip the cream until it reaches soft peaks.

Gently fold the cream into the chocolate and olive oil mixture. Don’t mix it too much or you’ll knock the air out of the cream and your mousse won’t be as light and fluffy. Serve at room temperature or put in the fridge to chill for an hour. If you leave it in the fridge for longer it will set firmly and the texture will become grainy due to the fat molecules in the olive oil solidifying. It will melt in your mouth but the texture won’t be smooth and silky.

I spooned the freshly mixed mousse straight into the individual dessert glasses before putting into the fridge. To serve, sprinkle with pistachio dust and just a little salt to bring out the chocolate and olive oil notes.

© Lyndon Marceau / marceauphotography

A few raspberries are perfect to add some tartness and cut through the richness of the mousse. I prefer to use fresh berries picked from my mum’s garden when there are enough of them ripe at once.

garden fresh berries raspberries

Drizzle with a touch of EVOO. Enjoy!

© Lyndon Marceau / marceauphotography

The professional photos I’ve shared in this blog post were taken by Lyndon Marceau and can be viewed here.

You can view a full list of the winners and awards here.

Prawns with Dukkah, Lemon & Extra Virgin Olive Oil

28 Oct

The fish markets are the best place to get fresh seafood in Sydney (besides having a generous friend who likes to fish) and I rarely buy it anywhere else.

I bought some beautiful large prawns to have as entree for our family barbecue a few Sundays ago and they didn’t last long.

I have a bulk supply of pistachios on hand that I use for rolling my chocolate truffles in so I made some dukkah to go with the prawns.

1kg of prawns, peeled, deveined and tails left on
Extra virgin olive oil
Fresh lemons

1/4 cup of freshly ground, roasted pistachios
2 tablespoons of golden sesame seeds (these are un-hulled and have more flavour than white sesame seeds)
1 teaspoon of cumin powder
1 teaspoon of coriander powder
A sprinkle of salt (I used Portuguese sea salt)
A sprinkle of chilli flakes

Natural yoghurt
Freshly chopped coriander, roots and leaves

Pan fry the prawns on high heat in some olive oil on both sides until they curl up, turn white and start to brown. They won’t take long to cook. Squeeze over a generous amount of lemon juice and transfer to a serving plate.

Sprinkle the hot prawns with salt and generously dust with the dukkah. Drizzle with good quality extra virgin olive oil and garnish with lots of fresh coriander. To serve, mix some fresh coriander through the yoghurt and place the bowl in the centre of the platter for dipping. Best eaten with your fingers.

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Sugar Free Super Food Muesli

21 Oct

I’m not into measuring when I cook unless it’s completely necessary. I like to use my instinct and senses – taste as I go along, use my hands where possible. So you’ll have to experiment to make this muesli or create your own version.

I prefer salty foods unless I’m really craving something sweet. So much so that I added some salt to my muesli (as usual) but no honey or coconut sugar.

As the base I used raw (not toasted) muesli mix (oats, pepitas, almonds, coconut, sesame seeds). The toasted ones tend to have canola or vegetable oil and maple syrup, honey and added sugar. They also seem to have a lot of raisins and sultanas.

I mixed in a generous amount of shredded coconut, more almonds and a few walnuts. I melted some extra virgin coconut oil and mixed it through the muesli mix in a baking tray with my hands.

I toasted it in a hot oven and kept stirring to ensure the top layer didn’t burn. The nuts and coconut contain high levels of natural oil and can burn quickly if you leave it for too long.

When it was toasted enough I added more coconut, dried goji berries and dried golden berries, chia seeds and crushed some whole cocoa nibs. I left it to cool before serving with natural yoghurt, blueberries and a heaped dessert spoon of Loving Earth Rainbow Super Food Blend

When the powder mixes with yoghurt it turns to a beautiful rich purple tone. You may need to add a little milk of your choice to stop the powder from sticking to the bowl.

This kept me full until late afternoon! I couldn’t even eat lunch. I did however manage to fit in a bowl of olives with a Gin & Tonic on my way to Sculptures By The Sea.

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