TUNA & CHILLI BRUSCHETTA SERVES 4
8 slices sourdough 1 garlic clove, halved 4 x 125g cans of tuna slices, drained 2 tbs extra virgin olive oil Juice and zest of ½ lemon
leaves to serve 1 garlic clove, crushed 100ml extra virgin olive oil For the pesto, place all the ingredients in a small food processor, season and whiz to
CANNELLINI BEAN NICOISE SALAD SERVES 4
125g green beans, trimmed 100g green beans) 4 heirloom (or truss) tomatoes, sliced 400g can cannellini beans, rinsed
Olive tapenade dressing
2 tbs red wine vinegar over high heat then lower in the eggs and
400g dried spaghetti cup (80ml) extra virgin olive oil 6 anchovies, chopped 2 garlic cloves, crushed cup (65g) capers, chopped cup white wine Micro basil to serve (optional) 4 slices stale bread, crusts removed 1 garlic clove, crushed For the pangrattato, place the bread in a food processor and pulse to a coarse crumb. Heat oil in a frypan over medium- high heat. Add the breadcrumbs and cook, tossing, for 3-4 minutes until golden, then add the garlic, parsley, zest and chilli until fragrant. Remove from the heat and drain on paper towel. Bring a large saucepan of water to the boil over high heat. Add the pasta and cook until al dente. Wipe the frypan clean and place over medium-high heat. Add the oil, anchovies, garlic and capers and cook, tossing for 1-2 minutes until the anchovies have started to disintegrate. Add wine and stir to combine. Drain pasta, reserving 100ml cooking water. Add pasta and reserved water to the pan and toss to coat. Serve topped with pangrattato and micro basil.
QUINOA SALAD WITH HALOUMI
1½ cups (300g) tri- colour quinoa (or other quinoa) 500g vine cherry tomatoes ¼ cup (60ml) extra virgin olive oil 2 garlic cloves, crushed 2 tbs vino cotto (or balsamic vinegar) 250g haloumi, thickly sliced 1 bunch oregano, leaves picked 1 bunch basil, leaves picked Cook the quinoa to packet instructions. Preheat oven to 200ºc. Place tomatoes on a tray lined with baking paper. Drizzle with 2 tbs olive oil, garlic, vino cotto. Season with salt. Bake 10 minutes or until blistered. Meanwhile, heat remaining 1 tbs oil in a non-stick frypan over medium-high heat. Add the haloumi and cook for 2 minutes a side until golden. Combine the quinoa, tomatoes and herbs, then drizzle with the oil and juices from the tomato tray. Season and top with haloumi.
ADD TO TROLLEY MEAT/SEAFOOD
pork and fennel sausages* (or other pork sausages)
anchovies bread cannellini beans canned tomatoes chickpeas olives pine nuts quinoa sourdough spaghetti tomato paste tuna red wine white wine
haloumi parmesan eggs
cherry tomatoes garlic green beans heirloom* (or truss) tomatoes lemons mixed salad leaves red chilli yellow beans basil oregano watercress* (or rocket)
snow pea which is at its sweetest and cheapest. Stir-fry them with ginger threads, water chestnuts, spring onions and a splash of soy to serve over blue eye or with honey soy chicken. Or lightly blanch and toss through penne with ricotta and pancetta; or through soba noodles with flaked teriyaki ocean trout. Snow peas are great raw, so slice lengthwise to toss through salads or to make a snow pea slaw with soy beans and poached chicken all tossed with a mirin dressing.