TOMATO & TARRAGON MAKES 12 SKEWERS
½ bunch basil, leaves picked, plus extra to serve ½ bunch tarragon, leaves picked Finely grated zest and juice of 1 lemon, plus extra wedges to serve 1 garlic clove 24 large green prawns, peeled and cleaned, tails intact ¼ cup (60ml) extra virgin olive oil 6 medium truss tomatoes, halved To make the prawn marinade, place the basil, tarragon, lemon juice and zest, garlic and olive oil in a food processor, season, and whiz to a rough paste. Thread a prawn onto a skewer, then a tomato half, then another prawn. Repeat with remaining prawns and tomatoes to make 12 skewers. Brush all with the paste. Preheat barbecue or chargrill over a high heat. Cook the prawn skewers for 2-3 minutes a side until just cooked through. Serve with extra lemon wedges and basil leaves.
LAMB SAUSAGE ROLLS WITH MAKES 12 SMALL SAUSAGE ROLLS
2 tbs extra virgin olive oil 3 garlic cloves, crushed 1 tsp cumin seeds, crushed, plus extra 500g lamb mince 3 sheets frozen butter puff pastry, thawed 1 egg, lightly beaten 250g thick Greek-style yoghurt ¼ cup (75g) harissa or tomato chutney Micro mint to serve (optional) over medium heat. Add onion and cook for 3-4 minutes until softened. Add the garlic, until fragrant. Remove from the heat, chill for 10 minutes, then combine with mince. paper, seam side down and freeze for 10 minutes. This will make them easier to slice. Brush with eggwash and scatter with extra cumin seeds. Bake for 30 minutes or until with the sausage rolls, scattered with mint.
3 tsp fennel seeds, toasted 2 tsp smoked paprika 1 tsp cayenne pepper 3 garlic cloves 2 tbs thyme leaves 2 sprigs rosemary, leaves picked ¼ cup (60ml) extra virgin olive oil 4 Desiree (or other) potatoes, 2mm slices Micro shiso to serve (optional) For the rub, place fennel seeds, paprika, cayenne, garlic, and herbs in a small food the beef and cook for 8 minutes, turning, Meanwhile, heat the oil in a saucepan over medium high heat until it reaches 2-3 minutes until golden then drain on 12 chicken drumsticks 100ml light soy sauce 100ml honey 2 star anise 1 cinnamon stick 2 garlic cloves, crushed 2 tsp sesame seeds, lightly toasted 2 birds eye chillies, very thinly sliced Coriander and sliced red chilli to serve WOOLWORTHS SHOPPING LIST anise, cinnamon, ginger, garlic and Roast for 45 minutes, basting and turning often, until chicken is cooked through and
ADD TO TROLLEY MEAT/SEAFOOD
cayenne pepper cumin seeds harissa pumpkin seeds sesame seeds smoked paprika
asparagus ginger sugar snap peas coriander rosemary
dates back to the 1851 Gold Rush but has been re-energised by the current generation of young chefs with Chinese, Korean and Malaysian heritage. While we still have a love for the seafood at Sydney’s Golden Century, the tasty ethics of Billy Kwong and the pomp of the iconic Flower Drum in Melbourne, there is no doubt about the culinary excitement waiting in a pumping laneway warehouse like Dan Hong’s huge and bustling Mr Wong in Sydney’s CBD (above), Happy Boy in Brisbane’s Spring Hill or seeing exactly what Victor Liong is up to next at Melbourne’s Le Ho Fook.