Everyone loves burgers, and these pulled pork sliders will definitely be a hit! They are inspired by the home of passion fruit – Brazil, where they are often used to marinate meat. The acidity helps to break down the meat proteins, which is perfect for deliciously slow cooked pulled pork. You can make a large batch – as the pulled pork . . . → Read More: Recipe: Pulled Pork slider with Passionfruit Relish]]>

Everyone loves burgers, and these pulled pork sliders will definitely be a hit! They are inspired by the home of passion fruit – Brazil, where they are often used to marinate meat. The acidity helps to break down the meat proteins, which is perfect for deliciously slow cooked pulled pork. You can make a large batch – as the pulled pork freezes very well.

The relish can be made well in advance, as it lasts for 2 weeks in the fridge. You can also use it on sandwiches or simply dollop on the side of any bbq meats, especially seafood, pork or even a roast turkey.

Pulled pork slider with passionfruit relish

Serves 4, makes 8

• 750 pork neck or shoulder (boneless and skinless)
• 4 passion fruits
• Extra virgin olive oil, for frying
• 1 cup vegetable stock
• 1 Tbsp tomato paste
• 2 tsp dried oregano
• 2 Tbsp extra virgin olive oil
• 2 eschallots (small french onions)
• 2 cloves garlic
• 1 long red chilli
• roots and stems from ¼ bunch coriander
• ¾ cup passionfruit pulp (about 9 or 10 passion fruits)
• ½ cup white wine vinegar
• 2/4 cup raw sugar
• 8 small dinner rolls (or 4 large  burger buns)
• shredded red cabbage, to serve
• coriander leaves, to serve

1. Cut the pork into 3cm thick steaks, across the grain. Remove pulp from 4 passion fruits and place in a bowl. Microwave for 1 minute, then pass through a sieve to extract the juice (discard the seeds). Marinate the pork in the passionfruit juice overnight.
2. Preheat oven to 160C. Heat a large heavy based oven proof saucepan to high with some olive oil. Remove pork from the marinade, then fry in batches until well caramelised on both sides. Set meat aside and deglaze the pan with vegetable stock and stir in tomato paste, oregano and any reserved passionfruit marinade. Return pork to the pot and cover with some baking paper (a cartouche). Cover with a tight fitting lid and bake in the oven for 4 or 5 hours, or until the meat is falling apart.
3. In the meantime, make the relish. Finely chop the eschallots, garlic, chilli and coriander roots and stems. Place in a pot with olive oil and cook on low-medium until translucent and fragrant. Add passion fruit (seeds and pulp), sugar and vinegar and simmer for about 5 minutes, until the sauce thickens. Remove from heat and season to taste. Store in the fridge for up to 2 weeks.
4. Once the pork has cooled slightly, it is ready to be pulled. You can do this by using 2 forks, but it’s quicker by hand. Put on a pair of dishwashing gloves to protect your hands from the heat, and gently use your fingers to shred the meat. Place back in the pot together with any cooking liquid, then place back on the stove and cook until the sauce has thickened (if needed). Season to taste.
5. To serve, toast the buns and place a generous amount of pulled pork inside. Top with shredded red cabbage and coriander leaves, then a dollop of relish. Serve immediately.

As with many Italian baked dishes and dessert, this castagnaccio is classically made with olive oil, which adds moisture and is much healthier than using butter. This is the second recipe in our series of Bertolli olive oil recipes for Taste of Sydney, and really showcases a healthy and delicious gluten free dessert made with olive oil.

Just like all the best . . . → Read More: Recipe: Castagnaccio, Tuscan Chestnut Cake, for Bertolli at Taste of Sydney]]>

As with many Italian baked dishes and dessert, this castagnaccio is classically made with olive oil, which adds moisture and is much healthier than using butter. This is the second recipe in our series of Bertolli olive oil recipes for Taste of Sydney, and really showcases a healthy and delicious gluten free dessert made with olive oil.

Just like all the best Italian recipes, this cake was originally “poor mans food”, making use of the abundance of autumnal chestnuts, free to forage in the vast Tuscan woods. I can just imagine the nonnas and nonnos hiking through the Tuscan hillside collecting chestnuts, then roasting, peeling, drying, and processing them into flour. I’m sure it was a huge job!

It’s really somewhere between a cake and a bread, and looks more like a slice. It’s also somewhere between a sweet and a savoury, and is best enjoyed for morning or afternoon teafternoon tea, or as a light snack for supper. There is very little sugar added, as most of the sweetness comes from the chestnut flour which should be as fresh as can be. You can buy chestnut flour at various online stores, or try Simon Johnson or The Essential Ingredient (in Sydney). It’s a good idea to taste your flour, and if it’s a little bitter, add a little more sugar to taste.

As it’s not very sweet and features some mature and complicated flavours, this dish is more for adults (although lots of taste testing kids at Taste of Sydney loved it!). It’s best served with a glass of sticky dessert wine and a good drizzle of chestnut honey (or normal honey if you can’t find it).

Castagnaccio – Tuscan Chestnut Cake with Pine Nuts and Rosemary

Serves 12

Soak the raisins in some warm water until plump (about an hour, or overnight), drain and squeeze dry. Discard the liquid.

Chop walnuts and place in a pan along with pine nuts. Toast on medium heat, stirring constantly to avoid burning until fragrant and lightly caramelised.

Pre heat oven to 170C. Line a 25cm shallow pie dish with baking paper and spray with Bertolli Olive Oil Spray.

Sift the chestnut flour and cocoa powder into a large bowl. Gradually whisk in the milk until a thick batter forms with no lumps.  Stir in 2 Tbsp Bertolli Extra Light Olive Oil, orange zest, salt, raisins and nuts until well combined. Add sugar to taste. It should be the consistency of thick pancake batter. Pour batter into the pie dish, it should be 1cm thick.

Sprinkle ½ the rosemary leaves over the top of the cake, and drizzle with 1 or 2 Tbsp of Bertolli Classico Olive Oil.

Bake for about 30-40 minutes, or until the surface is cracked. Allow to cool before slicing into 12 pieces.

Serve with a quenelle of ricotta, drizzle of chestnut honey, sprinkling of remaining rosemary leaves and a glass of sticky dessert wine.

Cauliflower is such a delicious vegetable, and we just love the bright flavour of this soup which combines both cooked and fresh caulflower and some delicate and fragrant spices. Cauliflower tends to get overcooked all the time,  releasing a sulforous smell which can be a bit unappealing. Make sure you cook it till it’s just tender.

A couple of weeks ago, our . . . → Read More: Recipe: Spiced cream of cauliflower soup, as seen in Womans Day]]>

Cauliflower is such a delicious vegetable, and we just love the bright flavour of this soup which combines both cooked and fresh caulflower and some delicate and fragrant spices. Cauliflower tends to get overcooked all the time,  releasing a sulforous smell which can be a bit unappealing. Make sure you cook it till it’s just tender.

A couple of weeks ago, our delicious recipe was featured in Womans Day magazine, thanks for publishing guys!

Spiced cream of cauliflower soup

Serves 6

1. Peel and slice eschallots. Place in a large saucepan with some butter and spices and a pinch of salt. Cook on medium until translucent, then deglaze with white wine and add stock.
2. Peel and chop potatoes, add to the soup and boil until half cooked through (about 10 minutes). Chop 4/5 of the cauliflower into florets and add to the soup, cook for a further 10-15 minutes until just tender.
3. Remove soup from the heat, add cream and puree until velvety and smooth. Season to taste
4. Grate remaining cauliflower on a fine grater.
5. To serve, pour soup into bowls, top with freshly grated cauliflower and crispy shallots. Serve immediately.

Footy season is now in full swing so why not ask a few friends around to watch the game and show off your cooking skills. This is a tasty twist on the humble hotdog. The addition of the chilli beef gives it a bit a heat, the salsa keeps it fresh and grated parmesan is the perfect cheesy topping. So whether . . . → Read More: Recipe: Footy Season Chilli Beef Hot Dogs, as seen on The Morning Show]]>

Footy season is now in full swing so why not ask a few friends around to watch the game and show off your cooking skills. This is a tasty twist on the humble hotdog. The addition of the chilli beef gives it a bit a heat, the salsa keeps it fresh and grated parmesan is the perfect cheesy topping. So whether it’s the Rugby, NRL or AFL you’re into, score some points with your mates and cook up a storm.

You can prepare the chilli the night before (plus, it actually freezes very well for up to 3 months), so this recipe is perfect for getting ready ahead of time, leaving you with more time to watch footy and  have a few drinks with friends

Watch us demonstrate this recipe on The Morning Show here

Chilli Beef Hot Dogs with tomato salsa 

Serves 6 (or 3 hungry men)

Ingredients

Chilli Beef:

• 3 tbs extra virgin olive oil
• 1 medium onion
• 2 cloves garlic
• 1 Tsp cumin seeds
• 1 tsp chilli powder
• 500g beef mince
• 1 tbs tomato paste
• 2 tbs Worcestershire sauce
• 400g chopped tomatoes
• 1 tbs dried oregano
• 1 tbs sugar

Salsa:

• ½ red onion, diced
• ¼ bunch of parsley, stems and leave finely chopped
• ½ lemon, juiced
• 2 tbs extra virgin olive oil
• 3 tomatoes, de seeded and diced
• ½ tsp dried oregano
• salt and pepper

to serve:

• 100g parmesan or tasty cheese, grated
• 6 Frankfurts
• 6 hot dog buns

Method

1. Chop onions and add to a pan with hot oil. Once soft add chopped garlic and cumin seeds. Stir to release aromatic flavors.
2. Next add chili powder, turn up the heat then add beef  mince bit by bit into the pan. Brown and season. Add tomato puree and cook through. Season to taste.
3. Next add Worcestershire sauce, tined chopped tomatoes, dried oregano, and sugar.
4. For the salsa topping add ingredients together in a bowl and season to taste.
5. Cook Frankfurt sausages in boiling water.  Once ready drain and place in the middle of a roll and top with spicy chili beef and salsa. Grate over parmesan cheese.

The chill is starting to set in and a soul warming bowl of porridge is definitely on the cards.

This porridge is super healthy, gluten free and full of natural superfoods – making it the perfect start to a healthy day. Although oats and other wholegrains are good for you, quinoa is much, much better. It’s actually a seed which is incredibly . . . → Read More: Recipe: Quinoa Porridge with sweet spiced pumpkin and activated almonds, as seen in Food on Tap]]>

The chill is starting to set in and a soul warming bowl of porridge is definitely on the cards.

This porridge is super healthy, gluten free and full of natural superfoods – making it the perfect start to a healthy day. Although oats and other wholegrains are good for you, quinoa is much, much better. It’s actually a seed which is incredibly protein rich and is also full of heart healthy oleic acid. Almonds are rich in protein, natural cholesterol fighting fats and vitamin E. Through the activation process, the chemical structure changes and allows for zinc and iron to absorb into the body more readily.

Now that we have the healthy part out of the way, let’s get onto the yummy bit! Autumn signals the start of the pumpkin season, and we looooooovvvve this sweet spiced poached pumpkin. It’s just as fabulous paired with sweet labne and pistachios for dessert, and it’s a great way to eat more veggies!

For more delicious autumn breakfast recipes, visit Food on Tap

Quinoa porridge with sweet spiced pumpkin and activated almonds

Serves 6

1. Place almonds in a bowl and cover generously with water. Refrigerate overnight to activate the almonds then drain and chop roughly.
2. Place sugar, honey, spices and water in a medium pot. Bring the syrup to the boil and cook for 5 minutes. Peel and chop pumpkin into ½ inch cubes and place in the cooking liquid, reduce heat to low and cover with a cartouche of baking paper. Simmer for 20-30 minutes, or until pumpkin is just undercooked. Allow to cool in the cooking liquid before straining out pumpkin and reserving the cooking liquid. Reheat the cooking liquid in the pot and reduce until thick and golden, then pour over the pumpkin.
3. Place quinoa and water in a large pot and bring to the boil. Reduce heat to medium-low and cook, covered for 10 minutes stirring occasionally. Add milk and dates. Continue to cook, covered, for 15 minutes or until quinoa is tender.
4. To serve, place porridge in bowls, top with pumpkin, a little syrup and some chopped activated almonds.

Treat your mum this mothers day with this delicious east-meets-west dessert that will tantalise her tastebuds!

The chocolate ganache is rich, so a little goes a long way.. and the ginger wafer is perfectly crisp and just sweet enough to balance the dark bittersweet chocolate. Make this dessert the night before, and serve in a martini or other ornamental glass.

To find out . . . → Read More: Recipe: Mum’s Day Chilli Chocolate Pot with Ginger Wafer, as seen on The Morning Show]]>

Treat your mum this mothers day with this delicious east-meets-west dessert that will tantalise her tastebuds!

The chocolate ganache is rich, so a little goes a long way.. and the ginger wafer is perfectly crisp and just sweet enough to balance the dark bittersweet chocolate. Make this dessert the night before, and serve in a martini or other ornamental glass.

To find out why we love our mum, click here

Check out our video on The Morning Show here!

Chilli chocolate pots with ginger wafers

Serves 6

For the ganache:

• 130g unsalted butter
• 1 red birds eye chilli, chopped
• zest from ½ orange
• 1 stick cinnamon
• 200g dark chocolate (80% cocoa), chopped, rated or in buttons
• 4 free range eggs
• 2 free range egg yolks
• 40g (2 Tbsp) caster sugar

for the wafer:

• 50g (2.5 Tbsp) unsalted butter
• 45g (1.5 Tbsp) glucose syrup
• 90g (1/4 cup plus 1 heaped Tbsp) caster sugar
• 45g (1/3 cup) plain flour
• 1 tsp ground (powdered) ginger

1. For the ganache, place butter, chopped chilli, orange zest and cinnamon on a pot on medium and heat until butter has melted. Remove from the heat and allow to cool.
2. Melt the chocolate in a bain marie (glass bowl over a pot of simmering water). Strain the solids out of the butter using a fine sieve, and stir butter into the melted chocolate until well combined. Allow to cool slightly, witout letting it set.
3. Place eggs and egg yolks in a stand mixer and whisk until fluffy, about 5 minutes. Add sugar and continue whisking for another 5 to 10 minutes until thick, pale and creamy.
4. Gently fold the chocolate into the egg mix, then distribute amongst 6 martini glasses. Refrigerate overnight until set.
5. For the wafer, place butter and glucose syrup in a pot and heat until melted. Remove from heat and mix in the flour, sugar and ginger until well combined. Allow to cool to room temperature.
6. Preheat oven to 180C. Take ½ tsp of the wafer mix at a time, and roll into a neat ball. Repeat for remaining mix. Place 4 or 5 balls on a baking sheet lined with baking paper, and bake for 5 minutes until the mix has spread and turned a caramel colour. Remove from the oven and allow to cool while you cook the next batch.
7. To serve, stick a wafer or 2 into the ganache.

It’s time to celebrate Mum’s across  the world, and what better way to treat her than with a delicious breakfast in bed? We asked our mum what her choice would be, and she said a mushroom omlette.

Omlettes have hardly any ingredients, and making them taste good depends on your skill and technique.

So what makes a good omelette? Firstly, we should note . . . → Read More: Recipe: Mum’s day brekkie in bed: Wild Mushroom Omelette]]>

It’s time to celebrate Mum’s across  the world, and what better way to treat her than with a delicious breakfast in bed? We asked our mum what her choice would be, and she said a mushroom omlette.

Omlettes have hardly any ingredients, and making them taste good depends on your skill and technique.

So what makes a good omelette? Firstly, we should note that an omelette is not a frittata, which means it’s not set in a round thick pancake like shape. Instead, the texture is in between scrambelled eggs and a frittata. Secondly, it is very moist, almost underset with very little or no caramelisation. And thirdly, it’s always folded over, to form a pocket where your filling will sit.

You can use almost any filling. Try ricotta and asparagus, or simply some delicious raclette or gruyere cheese.

Exotic Mushroom Omelette

Serves 1

For the mushrooms:

• 2 cups of mixed exotic mushrooms (oyster, shimeji, shitake, enoki)
• 1 Tbsp butter
• 1.5 Tbsp chives, finely chopped
• salt and white pepper, to taste

For the omelette:

• 3 free range eggs
• 1 Tbsp cream
• salt and white peper, to taste
• 1 Tbsp butter
• small handful baby spinach

1. Slice mushrooms into thin strips. Heat a large non stick fry pan to high, melt butter and cook mushrooms for about 2 minutes, until just wilted.  Season and stir in chopped chives. Set aside and keep warm.
2. Beat eggs in a bowl with cream and seasoning until light and fluffy.
3. Heat a 20cm non stick fry pan to medium low and melt the butter. Pour the egg mix in and as it begins to set, use a rubber spatula to push the set egg from the outside towards the inside, then tilt the pan so that the runny unset egg moves into the gap you’ve created in the pan. Repeat around all edges, until all the egg is just set.
4. Place baby spinach and mushroom mix in the centre, and fold either edge of the omelette over. Serve immediately.

We love French toast and we have missed it terribly over summer. So with the weather cooling down and a few rainy weekends rolling in, it’s the perfect excuse to revamp our brunch time favorite. We have all seen the sweet and savory French toast with bacon and maple syrup, or stuffed with bitter chocolate. But our twist adds a little . . . → Read More: Recipe: French toast with home made Almond Butter, as seen in Food on Tap]]>

We love French toast and we have missed it terribly over summer. So with the weather cooling down and a few rainy weekends rolling in, it’s the perfect excuse to revamp our brunch time favorite. We have all seen the sweet and savory French toast with bacon and maple syrup, or stuffed with bitter chocolate. But our twist adds a little nuttiness and spice to a great classic. Its also a good excuse to use up the last of summer blueberries. Yum!

For more delicious Autumn breakfast recipes, visit Food on Tap

French Toast with Home made Almond Butter and Blueberry Coulis

Serves 4

Ingredients

Almond butter

• 400g good quality raw almonds
• 4 x cardamom pods (optional)
• ¼ teaspoon sea salt

French toast

• 4 slices of quality soft white french style bread (avoid sourdough or heavy italian varieties)
• 3 eggs
• 200ml pure cream
• Seeds from ½ vanilla pod (reserve pod for blue berry coulis)
• 60 g butter

Blueberry coulis

• ½ cup blueberries (fresh or frozen)
• 1 tablespoon organic honey
• ½ vanilla pod left over from French toast
• 250 ml water
• Fresh berries to serve
• Ice cream or thickened cream to serve (optional)

Method 

1. For the almond butter place whole raw almonds in the food processor. Process your almonds on high for about 5 minutes. Your almonds should resemble ground almonds at this point. Scrap down the sides and process for another 5-10 minutes, stopping every few minutes to scrap down any build up. This will ensure your almond butter is nice and smooth.
2. For the cardamom flavoring, pound the cardamom pods and remove the shell in a mortar and pestle. Then add the salt and continue to grind until cardamom is finely ground. Add to the almond butter when it starts to resemble a smooth butter consistency. Place in airtight jar and store in fridge.
3. To make French toast whisk eggs, sugar, vanilla seeds, and cream together. Spread a thin layer of almond butter between two slices of bread and then soak sandwiched bread in whisked egg and cream mixture for 2 minutes on each side until bread is soaked through.
4. In a medium pan melt 30 grams of butter on a medium to high heat. Remove sandwich from egg and cream and allow a bit of excess mix to run off. Fry sandwich on each side till lightly caramelized. Then reduce the heat to medium and gently fry each side for another minute or two until cooked through. Repeat with second sandwich.
5. For the coulis place all ingredients in a sauce pan and simmer on a medium heat for about 5 minutes. Once reduced and thickened take off the heat until ready for serving.
6. To serve pour coulis over French toast and add a small handful of berries for freshness.

Tips for making almond butter:

• It might seem like your almonds will never turn into a smooth loose consistency but keep it up and it will eventually transform. Remember it can take anywhere from 10 to 20  minutes for this to happen.
• Your almonds will heat up when being processed so don’t be afraid as this will aid in releasing the natural oils to help make a smooth almond butter
• If you are worried that your processor is being a little over worked, give it a break throughout the blending process, and try not to let it run for longer than 5 minutes at a time.

Autumn is finally here and there is nothing we love more than warm baked eggs in the morning to get you up and going. This Spanish style uses our favorite variety of blood pudding – Morcilla, (pronounced Morth-i-ya). The typical spices used in the sausage are cinnamon, sweet and spicy paprika, and occasionally cinnamon and clove. While the northern europeans tend to use . . . → Read More: Recipe: Spanish baked eggs with Morcilla, as seen in Food on Tap]]>

Autumn is finally here and there is nothing we love more than warm baked eggs in the morning to get you up and going. This Spanish style uses our favorite variety of blood pudding – Morcilla, (pronounced Morth-i-ya). The typical spices used in the sausage are cinnamon, sweet and spicy paprika, and occasionally cinnamon and clove. While the northern europeans tend to use grains or wheat to give body to blood puddings, the Spanish prefer rice which not only makes this black pudding gluten free,  but also gives it a much smoother texture.

Spanish Baked Eggs with Morcilla

Serves 2

Ingredients

• 100g (or 1) morcilla sausage (Spanish Blood sausage)
• 2 roast piquillo peppers, sliced thinly
• 3 large ripe tomatoes
• 2 sprigs on thyme
• 1 garlic clove
• 1 eshallot, roughly sliced
• 2 fresh free range eggs
• ½ teaspoon smoked paprika
• 2 tbs olive oil
• 10 parsley leaves
• 180ml olive oil (or more of frying depending on side of pan)
• Salt and pepper
• Crusty bread to serve

Method

1. Pre heat oven to 180 degrees. Slice morcilla sausage into discs, then in a cast iron pan with a little olive oil, fry the morcilla until caramelized on both sides. Once caramelized, add the shallot, garlic and smoked paprika and allow to sweat and soften.
2. In a food processor add in the fresh tomato and a pinch of salt, and process into a puree. Add puree and thyme sprigs to pan with morcilla and stir.
3. Bring sauce to a simmer, and allow to reduce slightly. Taste for seasoning and adjust.
4. Lay sliced piquillo peppers over the sauce, and then crack two eggs into the pan. Place whole pan into the oven for 5 minutes or until the egg whites are almost set. Remember you want a runny yolk and the whites will continue to cook after you have taken the pan out of the oven.
5. For the crispy parsley, simply heat oil to high (180  degrees) and fry parsley for 30 seconds. Remove before they brown and drain on kitchen paper.
6. Serve this dish rustic with the pan on a heat resistance surface, garnish with crispy parsley, a final sprinkle of salt and pepper, and plenty of crusty bread.

Tips

• Try to use a pan that can be transferred from the stove to the oven, it will lessen the amount of washing up.
• You can make this dish for up to 10 people in one large baking tray. Makes for an easy big breakfast!
• If you don’t have ripe tomatoes just use diced canned tomatoes and omit the puree step, leave it a little chunkier.
• Some morcilla sausages can come with a tough skin, if so just peal it off. The morcilla will break up a little more, but it doesn’t really matter as the flavor is still there.
• If you cant find Morcilla, just replace with chorizo sausage and omit the paprika from the recipe.