Cucumber Avocado Gazpacho with Watermelon, Mint and Pepitas
4 cups quality vegetable stock
1 ripe avocado
2 continental cucumbers, peeled, seeded and chopped
¼ bunch fresh-picked mint leaves
¼ bunch chopped dill
1 cup plain natural yoghurt
Salt and pepper to taste
1. Place all ingredients in a food processor and blitz until smooth.
2. Season to taste.
3. Refrigerate until chilled.
Serve chilled, garnished with watermelon cubes and a scattering of pepita seeds.
Chilled Ginger and Carrot Spiced Soup with toasted croutons
10g unsalted butter
1 tbsp Australian extra-virgin olive oil
1 small brown onion, peeled and finely chopped
4cm piece of fresh ginger, peeled and grated
2cm piece of fresh turmeric, peeled and grated
6 large carrots, peeled and chopped into approximately 2cm chunks
3 cups quality vegetable stock
Salt and pepper to taste
Australian extra-virgin olive oil, coconut cream and fresh carrot curls for garnish
1. In a large saucepan over a medium heat melt the butter with the extra-virgin olive oil.
2. Add the onion, ginger, turmeric and carrots, and stir well. Cook for 10 minutes then add the vegetable stock.
3. Over a high heat, bring to the boil, then reduce to a simmer and cook until carrots soften. Remove from heat and allow to cool slightly.
4. Transfer all cooked ingredients to a food processor and purée until smooth.
5. Season to taste.
6. Refrigerate until chilled
Garnish with a drizzle of olive oil, coconut cream and fresh carrot curls.
Pumpernickel Pumpkin Tartlets with burnt butter sage, Persian fetta and dried cranberries
Makes 7-8 small tartlets
250g pumpernickel loaf slices
4 tbsp unsalted butter, melted
Preheat oven to 180C
1. Place pumpernickel loaf slices in a food processor and blitz to breadcrumb consistency.
2. Continue to blitz while slowly pouring in the melted butter. Blitz until well combined.
3. Line muffin tray(s) with baking paper, or cupcake baking cups. In each cup, add 2 tablespoons of the crumbed, buttered pumpernickel. Using the back of the spoon press tightly to mould the tartlet shells. Repeat until all buttered pumpernickel crumb is used and the tartlet shells are ready for baking.
4. Place muffin tray(s) into the oven and bake for 8-10 minutes, until tart shells become slightly crispy.
5. Remove from the oven and allow tartlet shells to cool in their moulds.
500g butternut pumpkin, peeled and cut into 1cm cubes
Australian extra-virgin olive oil – a generous drizzle
1 tbsp honey
Salt and pepper to season
Preheat oven to 200C
1. In a large bowl add the cubed pumpkin, extra virgin olive and honey. Toss well to ensure an even coating.
2. On a lined oven tray spread an even layer of cubed pumpkin and season well.
3. Place the pumpkin in the oven and roast for 15-20 minutes, until the pumpkin has slightly caramelised and become tender.
4. Remove from the oven and allow to cool slightly.
5. Place half of the roasted pumpkin in a small bowl and mash slightly using a fork. Set aside with the remaining roasted pumpkin cubes.
Burnt Butter Sage
50g unsalted butter
½ bunch, picked sage leaves
1. Melt the butter slowly in a small saucepan over a medium heat.
2. Add sage leaves to the saucepan and cook for 4 minutes.
3. The sage leaves will become crispy and the butter will become a deep nut-brown colour. Remove from heat and set aside for serving.
50g Persian fetta
2 tbsp dried cranberries
1. Spoon some mashed roasted pumpkin into the base of each tartlet shell. Top with pieces of cubed roasted pumpkin (approximately 5-8 pieces).
2. Spoon a small amount of Persian fetta on top of the pumpkin cubes, then drizzle a little burnt butter over each tartlet. Now garnish each tartlet with a piece of crispy sage.
3. Scatter the tartlets with dried cranberries and serve immediately.