Social-Feeds-Cookbook-2016

Made by Bank of Melbourne. Crafted by Victorian foodies.
Crowdsourced on Instagram. Curated by Chef and
Restaurateur Guy Grossi and Herald Sun Food Editor
Dan Stock. Now in its second year.

Welcome to
2016
Victoria loves food. It’s no secret. And at Bank of Melbourne, we
believe Victoria’s home cooks are some of the world’s best. That’s
why we started #socialfeeds – to compile the most delicious
recipes from the kitchens of our great state into one crowdsourced
cookbook. Now in its second year of showcasing the food that fuels
Victoria’s Makers, #socialfeeds is your ultimate resource for the
finest local flavours.
Each and every recipe featured was entered by way of our
#socialfeeds Instagram competition and selected by our expert
curators: Chef and Restaurateur, Guy Grossi, and Herald Sun Food
Editor, Dan Stock. As far as foodie ambassadors go, you couldn’t
ask for a more qualified pair.
#socialfeeds 2016 is about bringing the recipes of our home cooks to
life, and we’re proud to be working with so many talented Victorian
Makers. So, if you’re searching for the ultimate compilation of
Victoria’s best home cooking, look no further. Bon appetit.
Download your copy of the 2015 and 2016 #socialfeeds
cookbooks at bankofmelbourne.com.au/socialfeeds

It was an absolute pleasure to help Bank of Melbourne select the
best of the best homecooked dishes for this year’s #socialfeeds.
I hope you enjoy all of the recipes here and that you were lucky
enough to get along to one of our food trucks. If not, the recipes
inside #socialfeeds 2016 should be enough to keep your
tastebuds satisfied until next year.
We all know Victoria is a foodie destination. But if you need proof,
just take a look inside #socialfeeds 2016. The book is chock full
of the state’s best and most imaginative home cooking, and
it’s been an absolute pleasure to work alongside Guy Grossi and
the Bank of Melbourne to select our favourites. Here’s hoping
all of the Victorian home cooks keep up the good work
– I’m already looking forward to next year!
Guy Grossi
Chef, Restaurateur and Bank of Melbourne Customer
Dan Stock
Herald Sun Food Editor

FoOd Truck
Food trucks are an institution across Victoria and this year we
wanted to celebrate the talent of our Makers by bringing their
recipes to life. Enter the #socialfeeds food truck.
Stopping off at five Victorian locations over a two-week period,
our food truck served up the dishes of seven of our #socialfeeds
Makers, with catering extraordinaire Tommy Collins helping
bring the food to life. Hungry foodies were able to roll up and
have a tantalising taste at different locations across Victoria,
including exclusive Melbourne Food & Wine Festival events.

ConTeNts
Breakfast 10
Snacks 26
Mains 46
Desserts 86

BreakfAst
Huevos Rancheros 12
Hashbrown Muffins 14
Chia Pudding Smoothie 16
Matcha Breakfast Bowl 18
Blueberry Banana Whip 20
Banana Pancake Stack 22
Muesli & Fruit Tarts 24

Huevos RancHEROS
By @dmattercooks
Cooking difficulty: medium
45 minutes (Huevos Rancheros) + overnight (chill)
Serves 1
“If you have a hangover or are just a craving a delicious weekend breakfast this is the
dish for you. I suggest making a big batch of chilli the night before for dinner and using
the leftovers the next morning, the flavours really develop with time.”
Ingredients
Method
2 corn tortillas (I used La Tortilleria)
1 big bunch of coriander
1 jalapeno
5 cherry tomatoes
Leftover chilli, last night’s beef and
bean chilli
1 tbs home made or store bought
hummus
2 red onions
2 limes
Maker’s note
12
1 egg
1 tsp cayenne pepper
½ tbs parmesan
1 tsp brown sugar
2 tbs olive oil
1 cup red wine
1kg organic beef mince
1 cup beef stock
1 bag dry black beans
1 splash red wine vinegar
1 can of chipotle in adobo
4 cloves garlic
1 pinch of salt and pepper
1 tinned tomatoes
1 tsp ground cumin
“I used the best tortillas in town from La Tortilleria in Kensington.”
Beef and bean chilli – cook this the night
before and eat for dinner.
Wash and soak black beans overnight.
Rinse then boil until soft but still tender.
Chop 1 red onion and garlic.
Heat pot (dutch oven) until oil is hot.
Sauté salted onions and garlic until
lightly brown. Add and brown beef mince.
Add spices including cayenne pepper
and chipotle, when mince has slightly
caramelised sides add beans.
Add canned tomatoes, wine and brown
sugar. Mix through, reduce. At this
point I like to add some stock or water if
reduced too far.
Remember to taste! Add more spices
and heat if not fiery enough for you...
No rules with this chilli! Feel the love
and go with what you like.
Cover and let simmer for about an
hour. Keep tasting and add more stock
or water as needed.
Chop the coriander and dice the
tomatoes, jalapeno and red onion.
Heat tortillas in a cast iron pan.
Fry the egg in butter and oil, over low
heat. I tend to play with the heat to crisp
the edges. To fry the perfect egg you
don’t want yourpan too hot, you are
almost poaching the egg in the oil and
butter. When edges are crispy, drain on
paper towel.
Place heated tortillas on plate, spoon
on the chilli. Place the fried egg on
top. Arrange the chopped tomatoes,
onion and jalapeno around the egg.
Spoon on the homemade hummus
(or store bought) sprinkle with coriander,
parmesan and squeeze on some lime.
Eat with your fingers and enjoy this
fantastic breakfast.
13

Baked HAsHBrown MufFiNS
By @thespiceadventuress
Cooking difficulty: easy
45 minutes
Makes 20 muffins
“Who doesn’t love a good hashbrown… crispy, golden goodness that make our mornings
brighter and delicious. But what could be better? Oven baked hashbrown muffins
generously endowed with ham, parmesan and sundried tomatoes. Perfect for parties and
perfect for lazy Sunday mornings!”
Ingredients
Method
100g ham, chopped finely
1.2kg potatoes, grated
(any starchy variety)
½ cup sundried tomatoes,
chopped finely
2 tbs parsley, finely chopped
1 cup mozzarella, grated
(or any melting cheese)
Salt, to season
Freshly milled black pepper, to season
Sauté the ham on low heat until lightly browned. Keep aside.
Pre–heat the oven to 160°C fan–forced (180°C for conventional).
Wash the grated potatoes once or twice in cold water to remove excess starch.
Squeeze out the excess water in small batches and place in a bowl.
Add the ham (reserve a bit for garnish), cheese, sundried tomatoes and 1
tablespoon parsley to the potatoes; season with salt and pepper. Mix well to
combine.
Oil the muffin tray well (even if it is nonstick); scoop about ½ cup of the potato mixture
and place in each muffin well. Flatten the top lightly with the back of a spoon.
Oven bake for about 20 – 25 minutes or until the top has taken a golden brown colour.
Garnish with the remaining ham and parsley; serve warm.
Maker’s note
14
“This recipe is all about cooking for your family with every day ingredients that
can be sourced locally from your farmer’s market – two important aspects for a
Victorian household.”

Chia PudDIng with
BreakfAst SmoOTHIE
By @_.kimmy_._
Cooking difficulty: easy
30 minutes or overnight
Serves 2
“I love this dish because it’s like eating a dessert for breakfast! It’s creamy, it’s sweet, but
completely healthy and filling. It’s easy to make and you can use any fruit you have on hand.”
Ingredients
Method
Nut Crumble
½ cup of almonds
2 tbs coconut
2 tsp coconut oil, melted
1 tsp rice malt syrup
Chia Pudding
4 tbs chia seeds
400ml almond / coconut milk
Smoothie
2 frozen bananas
1 cup frozen berries
(blueberries / rasberries)
2 cups almond / coconut milk
2 tsp maca powder
¼ cup almonds
To make the nut crumble put all the ingredients into a bowl and mix.
Place on a tray lined with baking paper into an oven at 180°C.
Bake for 5 minutes or until golden. This can happen fast so don’t walk away.
Once cooled, store in an airtight container.
To make the chai pudding, place the chai seeds and milk of your choice into a
bowl and stir. Cover and place into the fridge for 30 minutes or overnight is best
(I like to make my pudding in a glass jar, shake vigorously for 1 minute then put
straight in the fridge).
To make the smoothie, place all ingredients into a blender and process until smooth.
To serve, place the chia pudding into a glass. Place smoothie on top of the pudding.
Top with nut crumble and fresh fruit of your choice.
Don’t think that this is just a dish you can only eat at breakfast, I enjoy it at any
time of the day.
17

MatchA BreakfAsT Bowl
By @naturomedico
Cooking difficulty: easy
10 minutes
Serves 1
“Breakfast is often skipped due to not having enough time but this recipe stops time
from being an excuse. This smoothie bowl is a quick, delicious and nutrition–packed
solution to your early morning hunger pains.”
Ingredients
Method
1 heaped tbs flaxseeds
1 tsp chia seeds
1 tsp Matcha powder
1 heaped tbs coconut flakes
1 cup frozen blueberries
½ cup frozen banana
¾ cup plant–based milk of your choice
i.e. coconut milk, almond milk
Place the flaxseeds, chia seeds, Matcha powder and coconut flakes into your blender
or food processor and blitz until they represent rough grains of sand then transfer
them to a bowl. This is your smoothie bowl topping.
Place the blueberries, banana and milk into the same blender or food processor and
blitz them together for approximately 1 minute or until thick and smooth like soft
serve. Add extra liquid in small amounts at a time to thin if you need to.
Assemble the breakfast bowl by pouring the smoothie into a deep breakfast bowl
and top with the seed and matcha mix.
Before eating, mix everything together quickly with a spoon and enjoy!
Maker’s note
“Melbourne–made, Matcha powder by Matcha Maiden makes this breakfast bowl
authentically local.”
18

BlueBErRy BanANa Whip
By @lilseats
Cooking difficulty: easy
5 minutes
Serves 1
“A delicious, healthy and fruity alternative to cereal or toast in the morning for
breakfast. This is my favourite breakfast in summer as it keeps me cool and is
still highly satisfying. Serve it in a bowl or jar and have a play with your favourite
toppings, the options are endless.”
Ingredients
Method
2 (200g) frozen ripe bananas (frozen
for at least 6 hours or overnight)
¼ cup frozen blueberries
¼ cup coconut water
1 tsp chia seeds
1 tbs coconut flakes, to decorate
Handful fresh raspberries,
strawberries, sliced banana (optional)
The night before, throw your very ripe (spotty) bananas in the freezer.
In the morning, chop up the bananas into 5 cm chunks and pop into a high speed
blender with the frozen blueberries.
Add the coconut water and chia seeds and blend. You may need to scrape down the
sides to get rid of all the lumps.
Keep blending until the consistency is creamy and smooth.
Transfer to a jar or bowl and top with coconut flakes and any fresh fruit.
Enjoy!
Maker’s note
“Smoothie bowls are popping up more and more on Melbourne cafe menus and
this is my take on it. Somewhere between ice cream and a smoothie, it is sure to
hit the spot with that sweet tooth and it is a lot easier on the wallet!”
21

FlourLesS BanANa
PancAke StaCKs
By @tabletopaper
Cooking difficulty: easy
30 minutes
Serves 2
“Pancakes don’t need to be a treat or reserved for weekends – these pancakes are not only
healthy, but contain ingredients that are typically found in most pantries. A bit of patience
is required to make these but keep in mind that you can store any leftover pancakes in the
fridge for a delicious, guilt–free snack!”
Ingredients
Method
2 eggs
3 medium sized bananas (ripe)
3 tbs butter
1 ½ tsp cinnamon
Pinch bicarb soda
1 tsp vanilla extract, optional
Suggested Toppings
Maple syrup
Seasonal fruits
1 tsp cinnamon
Combine all ingredients in a blender and pulse a few times – the mixture does not
need to be completely blended until smooth.
Tip: if you do not have a blender, this can be done using a large mixing bowl by first
mashing the bananas and then adding the remaining ingredients.
Once the mixture has been blended, transfer to a bowl and heat a large non–stick pan
with just a little butter.
When the pan is heated, carefully spoon some of the mixture to the pan to form small
pancakes, leaving around a 2 – 3cm gap between each pancake.
Tip: as there is no flour in this mixture, the mixture can spread out quite quickly so it’s
best to keep the pancakes small.
Continue to cook the pancakes at low heat for several minutes, once you notice the top
and edges of the pancakes starting to bubble, flip the pancakes.
Once all the pancakes have cooked, stack and drizzle with maple syrup, cinnamon
(optional) and seasonal fruits.
22

Muesli and Fruit Ta RTs
By @rainbownourishments
Cooking difficulty: easy
45 minutes
Serves 4
“These muesli and fruit tarts are perfect for bressert, which are basically meals that are
healthy and delicious enough to enjoy for breakfast AND dessert. The tarts are moreish,
ridiculously easy to make and so easy to customise! There’s something so satisfying
about the combination of crunchy muesli and a creamy filling such as banana ice
cream or yoghurt!”
Ingredients
Method
1 cup Table of Plenty fig and plum
muesli or any other muesli
¼ cup mashed banana
¼ cup coconut butter, softened
Berries, or filling of your choice
1 banana, frozen (break the banana
into chunks before freezing)
Coconut yoghurt
Any other fruit, nuts or seeds
Line 4 cupcake moulds with baking paper or cupcake liners.
Pour muesli into a dry fry pan over low heat. Stir muesli until golden and remove
from heat. Wait until muesli has cooled down.
Add mashed banana and coconut butter to a medium bowl and mix thoroughly.
Add muesli into bowl and mix until all muesli is coated.
Press muesli mixture into cupcake moulds and put in freezer for at least 20 minutes.
Meanwhile, make ‘banana ice cream’ by adding frozen banana chunks to a food
processor and blending until creamy. You may need to add a dash of water,
plant–based milk and / or scrape down the sides of the food processor to help make
the ice cream. Prepare remaining toppings.
Remove tart cases from the freezer. Scoop banana ice cream into each tart and add
other toppings as desired. Eat immediately.
Tip: Make the tarts the night before if you want them for breakfast!
25

snackS
Pork Sliders 28
Pork Gyoza 30
Chicken Tacos 32
Paleo Asian Fried Wings 34
Okonomiyaki 36
Zucchini Bruschetta 38
Panelle 40
Cauliflower Salad 42
Chicken Coleslaw 44

Pork SlideRs
By @ilovefoodlove
Cooking difficulty: easy
4 ½ hours
Makes 30 sliders
“There are few things I love more than throwing a party. These days, all of the fun is
mostly centred around the little people in our lives, but not everything. Feeding people
is one of my great joys in life and these pork sliders make it so easy to satisfy both the
cook, and the crowd. Just don’t forget to pass around the crackling, and have some cold
beers at the ready too.”
Ingredients
Method
2.5 – 3kg boneless pork shoulder,
preferably organic, scored
2 cloves garlic, finely chopped
1 tsp smoked paprika
2 tsp ground coriander
1 tsp ground cumin
1 tsp fennel seeds
1 tsp salt, plus extra for the skin
2 tbs olive oil
2 bay leaves
30 brioche slider buns
Apple and Radish Slaw
500g white cabbage
2 granny smith apples,
cut in half and cored
6 small radishes
4 spring onions, thinly sliced
½ cup flat leaf parsley,
roughly chopped
Sea salt and pepper
Dressing
1 heaped tbs whole egg mayonnaise
1 tbs white wine vinegar
3 tbs extra virgin olive oil
1 tsp dijon mustard
A pinch of sugar
Sea salt and pepper
Pre–heat your oven to 210°C.
Rub the pork skin with a drizzle of olive
oil, season with salt and place skin–side
down in a heavy–based roasting pan. Mix
together the garlic and spices with the oil
and rub all over the meat side.
Place the pork in the oven and cook
for 30 to 40 minutes or until the skin is
golden and crispy. (I’ve found this is by far
the best way to achieve a super crunchy
crackling). Carefully turn the pork over,
sneak the bay leaves in under the meat
and place back in the oven.
Turn the oven down to 130°C and forget
about it for another four hours when the
meat will be meltingly tender.
When it’s done, remove the crackling
and cut into pieces, set aside. Using two
forks pull apart the meat into small pieces
while discarding any remaining fat that
hasn’t rendered down. Season with salt
and freshly ground black pepper, cover
with foil and keep warm until ready to
assemble the sliders.
For the slaw, using a mandolin or great
knife skills, thinly slice the cabbage,
apples and radishes. Place them in a large
bowl with the spring onions and parsley.
For the dressing, whisk together all of
the dressing ingredients and season
with salt and pepper. Pour over the slaw
and toss together.
To serve, cut your buns in half and fill them
generously with the pork and top with
some apple and radish slaw. Pile the sliders
up on a big tray with a bowl of that amazing
crackling on the side, and make sure you
save some for yourself too.
Maker’s note
28
“Gathering our family and friends together for good food and good times is what we
love to embrace and celebrate in this convivial city. This is how I do it.”
29

JapAnesE POrk Gyoza
By @isobelgordon
Cooking difficulty: easy
1 hour
Makes 24 gyoza
“After recently returning from living in Japan and basically having gyoza on tap for nine
months, I needed to create my own recipe in order to fill the void. This recipe has classic
Japanese flavours of sesame, soy, mirin and sake put into traditional pork gyoza to bring
back memories of crispy, delicious, cheap, ramen-accompanying gyoza. Enjoy!”
Ingredients
Method
180g chinese cabbage, other varieties
are easily substituted
1 tbs ginger
½ spring onion
125g minced pork
2 cloves garlic
1 tbs soy sauce
½ tsp sugar
2 tsp mirin
2 tsp sesame oil
2 tsp sake, optional
24 gyoza wrappers
4 tbs canola oil
¼ cup water
1 tbs soy sauce
1 tbs rice vinegar
2 shakes Tabasco
30
Thinly slice the cabbage. In a pan with a small amount of water, steam for about
5 minutes or until soft. Drain and leave to cool.
Chop the ginger and spring onion finely.
In a small bowl place the pork. Add the ginger and spring onion. Crush the garlic into
the mix. Add soy sauce, sugar, mirin, sesame oil and sake.
With the cooled cabbage, squeeze it in between your hands or against the drainer to
thoroughly remove excess water. Add to pork mix and stir in with fork.
Separate one wrapper and wet the edges with some water. Place 1 heaped teaspoon
of pork mixture in the centre. Bring two opposite sides together so it looks like a taco.
To close the right side of the gyoza, press together the top centre point and with
the side of the gyoza facing away from you, begin pleating from the centre out. It’s
important that all the pleats face towards the centre. As you pleat, pinch them to the
non–pleated wrapper side that is closest to you, forming a tight seal. Repeat on the
other side and continue for the rest of the gyoza.
Heat 1 – 2 tablespoons of oil in a pan. Place 2 rows of 6 gyoza, pleated side up in the pan.
Fry for 1 to 2 minutes or until golden. Add ¼ cup of water, cover and steam for 5 minutes.
Mix together soy, rice vinegar and Tabasco.
When 5 minutes is up, lift lid and let excess water evaporate. Remove from pan and
serve crispy side up with the dipping sauce.

Korean fRiEd ChiCken Tacos
By @kristina_nina_
Cooking difficulty: medium
45 minutes (cooking) + 4 hours (marinating)
Makes 18 mini tacos
“I first made this dish as a Korean fried chicken slider, but one day I couldn’t find my
favourite slider buns, and opted for flour tortillas and ended up with a Korean fried
chicken taco! Either way is equally delicious, hope you have a shot at making it yourself.”
Ingredients
Method
600ml buttermilk
12 chicken tenderloins,
cut into 3 equal sized pieces
¼ white cabbage, very finely shredded
½ tsp white sugar
6 tbs good quality whole
egg mayonnaise
3 tbs Sriracha sauce
¼ cup cabbage kimchi, finely chopped
4 stems spring onion, green part only,
finely sliced
2 cups plain flour, sifted
2 cups corn or potato starch
2 tsp fine salt
1 tsp sweet Hungarian paprika
18 mini flour tortillas, 10cm in diameter
(cut edges to make smaller if needed)
3 cups vegetable oil
Place chicken pieces into a bowl with the buttermilk. Ensure all pieces are covered
with buttermilk, cover and leave in the fridge for a minimum of 4 hours or overnight
(maximum 24 hours).
Place finely shredded cabbage in a bowl with white sugar and a pinch of salt. Mix well
and leave to sit for 20 to 30 minutes, turning every 5 minutes.
Meanwhile, mix mayonnaise and Sriracha sauce together and set aside.
Finely slice spring onion and chop kimchi and set aside separately.
Mix plain flour, corn starch, salt and paprika in a large bowl and mix well.
Remove chicken from buttermilk and coat well in the flour mix by placing a few
pieces at a time and coating with one hand. Use your other hand to set aside coated
chicken and repeat until all chicken is coated.
Heat oil in a medium size saucepan on medium heat and fry chicken without
crowding the pan, until gorgeously golden brown and crispy. Remove, then cool in a
metal mesh strainer. Repeat until all chicken is cooked.
To assemble, heat tortillas on a dry non stick pan, until soft and pliable
(10 to 20 seconds).
Place on each tortilla: 1 ½ tsp of mayonaise, as much kimchi as you like, 2 pieces of
chicken, spring onions and cabbage, then fold and enjoy!
32

Paleo Asian Fried WIngs
By @marvellephotography_food
Cooking difficulty: easy
1 day (preparation) + 15 minutes (cooking)
Serves 3 – 4
“In the tyrannical grip of a Paleo diet challenge, my desire one Friday night for my old
friend, the fried chicken wing, one Friday night was just too strong. So, armed with a
pioneering spirit and a deep fryer, I set out to invent a low carb, no sugar, no wheat, no
gluten, paleo compliant and overall “guilt” free but sinful treat...”
Ingredients
500g chicken wings, skin on
500ml coconut milk
Equal parts coconut and tapioca flours
2 sticks lemongrass, bruised
2 tbs kaffir lime leaves finely shredded
Thumb sized knob ginger, peeled
2 cloves garlic, crushed but still whole
(whacked with a spoon!)
2 tbs chilli powder, to taste (depending
on how hot you like it!)
2 tbs garlic powder
2 tbs ginger powder
2 tsp salt
1 tsp pepper
Half a lime, lime zest
1 – 2L vegetable oil for deep frying (or
coconut oil to keep it paleo)
3 tbs good quality store bought or home
made egg mayonnaise
1 tbs Sriracha chilli sauce (or minced
chilli to keep it paleo)
Fresh chilli and coriander, to serve
Lime wedges, to serve
Method
Place coconut milk, lemongrass, kaffir
lime leaves, ginger, garlic into a large
container with wings and marinate,
covered overnight in the fridge.
Combine flours, chilli, garlic, ginger, salt,
pepper and zest in a large bowl.
Deep fry in batches of 3 or 4 (to stop them
sticking together) in oil on 170°C for 15
minutes or until cooked through, golden
brown and crunchy (to keep it paleo,
shallow fry in a few inches
of coconut oil or duck fat on a
medium heat).
Combine mayonnaise and Sriracha chilli
sauce and serve with a sprinkling of fresh
coriander, chilli and lime wedges.
Shake off excess coconut milk from each
chicken wing and coat in flour mixture,
shaking off any excess flour.
Drain and rest for 5 to 10 minutes on
paper towel to absorb excess oil.
Maker’s note
34
“Melbourne is currently suffering from a delicious fried chicken epidemic! But how
would the rest of Australia (aka Bondi) be able to enjoy this blubbery culinary marvel
with the demands of Paleo, Crossfit and beach–side workouts?! Thusly, as a community
minded Melburnian hipster, I simply saw it as my duty to try and help those in need.”
35

OkOnomiyakI
By @gundeeptrouble
Cooking difficulty: easy
45 minutes
Serves 4 generously
“This recipe for Okonomiyaki is a great base to build on, you can adjust it to your liking by
adding ingredients such as grated cheese, prawns, octopus and sliced pork belly. Using
Otafuku and Japanese mayonnaise are absolutely crucial to get an authentic taste!”
Ingredients
Method
½ head (500g) white cabbage,
shredded
2 cups plain flour
½ cup corn flour
1 ½ cups chicken stock
2 eggs
½ cup Otafuku (Okinomiyaki) sauce
(available at Asian grocery stores)
½ cup Japanese mayonnaise
¾ cup spring onions, finely sliced
Bonito flakes
Optional toppings such as grated
cheese, prawns, cooked octopus,
thinly sliced pork belly / bacon
To make the batter, in a large bowl combine the plain flour, corn flour, chicken stock
and eggs and keep in the fridge for 30 minutes.
Mix the cabbage into the batter. At this point, mix in any additional toppings.
Heat a non–stick pan or barbeque hot plate and lightly oil before spreading a quarter
of the mixture onto the hot pan. Cook on a medium heat for 5 – 7 minutes, or until it
is lightly brown on the base. If using pork belly or bacon, arrange the strips on the
uncooked side. Carefully turn over the pancake, using two spatulas if necessary and
continue to cook until the pancake is cooked through.
Drizzle pancake with Otafuku sauce and Japanese mayonnaise, and sprinkle with
spring onion and bonito flakes before serving.
Maker’s note
36
“If you know where to look, you can get a close to authentic Japanese dining
experience in Melbourne. They range from small, hole in the wall eateries run by
a small family, all the way to large izakaya style restaurants complete with iPads
to order from.”

ZucChinI Br UscHet Ta
By @kyky_27
Cooking difficulty: easy
15 minutes
Serves 1
“This recipe is the perfect choice for a quick yet healthy meal on a warm Australian
evening. The ingredients are all in season and at their peak in flavour which makes this
dish a little bit special during summer… and what better to be able to pick the zucchini
and herbs right out of my little veggie patch!”
Ingredients
Method
2 slices sourdough toast
½ cup Greek yogurt
1 large pinch cumin powder
1 small pinch paprika
2 small garlic cloves
1 zucchini
Lemon zest from ½ lemon
¼ cup peas – fresh or frozen
1 tbs honey roasted cashew nuts
1 tsp olive oil
1 spring onion
½ tsp toasted sesame seeds
Freshly ground sea salt and pepper
Fresh mint and basil leaves, to serve
Mix together the yoghurt, cumin, paprika, 1 crushed garlic clove and salt and
pepper to taste. Set aside.
Peel your zucchini into long strips, and toss in the oil until glossy. Place onto a nice
hot griddle pan until char strips form.
Toast your sourdough bread. Whilst still hot, rub the remaining garlic clove over the
surface to infuse the flavour.
Spread the sourdough with a good amount of the yoghurt then top with the zucchini,
peas, spring onion, lemon zest and finish by sprinkling over the sesame seeds,
roughly crushed cashews and herbs.
Crack some pepper and sprinkle salt on top before serving.
Maker’s note
“The zucchini was grown and harvested right out of my backyard, and with a visit
to my local farmers market I was able to source some beautiful local sourdough,
olive oil and fresh honey roasted cashews.”
39

PanelLE
By @louisebgigovic
Cooking difficulty: medium
50 minutes
Makes 30 – 40 panelle
Maker’s note
“This recipe for chickpea fritters (panelle) adds some summer freshness to a traditional
street food originating from Palermo with readily available Victorian produce.”
“Mamma Lucia Ricotta (Weston St,
Brunswick), produce from garden or
Melbourne Farmer’s Markets, Cobram
Estate EVOO.”
Ingredients
Method
½ cup European style yoghurt
1 bunch basil
1 large ripe tomato, diced
Red wine vinegar
200g chickpea flour
500ml water
½ cup ricotta
Extra virgin olive oil
Lemon wedges
Salt and pepper
For the basil yoghurt, blend the yoghurt and a generous handful of basil in a food
processor until light green in colour and only specks of the basil remain. Transfer to a
container and refrigerate.
For the tomato salsa, blend ¼ cup of olive oil and a small handful of basil; add salt and
vinegar to taste. Transfer to a dish, stir through tomatoes and set aside.
For the panelle, salt the water with two tsp of salt. Put the chickpea flour and a
pinch of ground pepper into a medium saucepan and whisk in the cold water a
little at a time to avoid lumps.
Cook over a low flame for 15 minutes, whisking continuously. If whisking becomes
difficult after the mixture has become quite thick stir with a wooden spoon.
It is vital to work quickly at this point. Transfer mixture to an oiled work surface
such as marble or laminate (in absence of these use plates) and spread it as thinly as
possible using a wet spatula and allow to completely cool. Cut away the messy edges
with a knife and then cut the dough into squares, then triangles.
To fry the panelle, pour enough extra virgin olive oil in a heavy skillet to cover the
bottom with 2 to 3cm of oil, and set over medium heat. When the oil is hot, fry the
panelle in batches until both sides are crisp and golden; about 2 minutes on either
side. Transfer to paper towels and lightly salt the panelle as you go.
Arrange on a large platter with lemon wedges, or smaller plates for individual
servings, and scatter the tomato salsa, ricotta and basil yoghurt over the top.
40
Panelle are best served hot but if you are not eating them immediately serve
accompaniments on the side so they remain crisp.

CaulifLower SAlad
By @wholesomedaily
Cooking difficulty: easy
30 minutes
Serves 4 – 6
“A combination of fresh herbs, avocado and the versatility of cauliflower paired with
pomegranate arils to add a delicious burst of flavour, this salad is a quick nourishing go–to
meal or side dish.”
Ingredients
Method
Salad
1 head of cauliflower
2 avocados
½ cup freeze dried blueberries (you
could also use currants or goji berries)
1 cup fresh pomegranate arils
½ cup activated walnuts
1 cup fresh chopped mint
1 cup fresh chopped flat leaf parsley
1 red onion
2 cups baby spinach
Chop all the stalks off the cauliflower then blitz in food processor until it resembles
rice sized pieces. Set aside.
Chop your herbs finely and mix through cauliflower.
Add your chopped red onion, walnuts, baby spinach and stir through.
Add remaining ingredients walnuts, dried blueberries and pomegranate arils.
Leave some pomegranate and avocado for decoration.
To make the dressing, combine all ingredients in a high speed food processor and
add your dressing prior to serving.
Lastly add more avocado and pomegranate arils for serving.
Dressing
4 tbs avocado oil
2 tbs apple cider vinegar
1 lemon
1 clove of garlic, crushed
1 tsp Himalyan salt
1 tsp black pepper
Maker’s note
“Victoria is one of the largest producers
of cauliflower!”
43

VietnamEse ChiCkEN Coles Law
By @feedmeichi
Cooking difficulty: easy
45 minutes
Serves 6
“I grew up eating my mum’s constantly changing variations of this salad so it’s like
comfort food to me. The dressing in this recipe is what pulls everything together and,
just like how my mum and my grandma used to make it, you have to keep tasting to get
the right balance of flavours. We used to always have a jar of this in our fridge, ready to
use as a dipping sauce for spring rolls or to drizzle over a steak on rice.”
Ingredients
Pickled Carrots
1 large carrot, peeled
¼ cup caster sugar
⅓ cup water
⅓ cup white vinegar
½ tsp salt
Dressing
3 tbs good quality fish sauce
3 garlic cloves
1 – 2 birds eye chilli
2 – 3 tbs white vinegar
6 tbs water
Maker’s note
Salad
5 medium sized chicken drumsticks
¼ purple cabbage, finely shredded
150g rice vermicelli
1 cup coriander, roughly chopped
½ cup Vietnamese mint, roughly torn
½ cup Thai basil, roughly torn
2 spring onions, thinly sliced
Toasted peanuts, roughly crushed
Fried shallots
Pickled Radishes
2 tbs vegetable oil
3 small radishes, ends removed and
thinly sliced with a mandolin
3 tbs caster sugar
4 tbs rice wine vinegar
3 tbs water
“Vietnamese food is one of the staples of the Melbourne food scene – it’s always easily
found around town, good value and rewards you with tasty, fresh flavours.”
Method
The pickles need to be made a few hours
beforehand.
To make the pickled radish: mix sugar,
rice wine vinegar and water together until
the sugar is dissolved. Add radishes to the
mixture and refrigerate until needed.
To make pickled carrots: using a
vegetable peeler, peel the carrots to
create long ribbons. In a bowl, dissolve
salt and sugar in the white vinegar and
then submerge carrot ribbons in the
pickling mixture, refrigerate until needed.
To cook chicken: place chicken
drumsticks in a pot of cold water and
bring to just under boiling. Turn heat
down immediately to low and simmer
for 5 minutes. Take the pot off the stove
and set aside with the lid on and the
chicken will continue to cook. Remove
a drumstick after 10 minutes and check
to see if it’s cooked through. Once ready,
remove chicken drumsticks and set aside.
When the chicken has cooled enough to
handle, remove meat from the bone and
tear into large pieces.
To make dressing: using a pestle, crush
the garlic and chilli in a mortar. Add fish
sauce, sugar, lemon juice and water – stir
and adjust sauce by adding extra fish
sauce, sugar and lemon juice to get the
right balance of sweet, salty and sour.
To cook vermicelli: place the noodles in
a large bowl and cover with boiling water.
Place a lid on top for 5 minutes or until
the noodles just soften. Once noodles are
ready, drain and refresh with cold water
before setting aside.
To assemble salad: drain the pickled
radish and carrot and add to a large salad
bowl with cabbage, herbs, vermicelli
and chicken. Sprinkle a few tablespoons
of dressing and mix the ingredients
thoroughly. Sprinkle peanuts and shallots
over the salad and drizzle more dressing
over the top. Toss well before serving.
44
45

Mains
Chickpeas & Eggplant 48
Beef Cheeks 50
Slow Cooked Duck Leg 54
Chilli Pan Mee 56
Ma Po Chicken 60
Hendricks Cured Salmon 62
Hoppi Scallopini 64
Ground Pork 68
Chicken Curry 70
Braised Chicken 72
Duck Vegetable Salad 74
Chilli Carbonara 78
Cotoletta with Sage 80
Linguine Mare 82
Chilli Prawn Spaghetti 84

ChiCkpeas And EgGPlaNt
By @libertybrowne
Cooking difficulty: easy
25 minutes
Serves 4
“This easy recipe is one of my favourite weeknight meals. I think chickpeas and
eggplant are a match made in heaven, and the preserved lemon enhances the flavour
with an aromatic citrus burst.”
Ingredients
Method
350g eggplant, cut roughly into
2cm pieces
3 tbs olive oil, plus more to serve
150g onion, roughly chopped
1 tbs preserved lemon rind, rinsed and
finely chopped (plus more to serve)
2 garlic cloves, finely chopped
1 small bunch of coriander, stems
finely chopped and leaves reserved
¼ tsp red chilli flakes (or more if
desired)
3 tsp ground cumin
2 tsp ground coriander
2 tsp sweet paprika
½ tsp sea salt (plus more to taste)
2 400g tins of crushed tomatoes
240g or 1 ½ cups cooked chickpeas
In a fry pan over high heat, cook the eggplant in 2 tablespoons of the olive oil for 5
minutes until mostly cooked. Then add the onion and 1 more tbs of oil and cook for a
further 2 minutes, until golden and the eggplant is cooked through.
Add the preserved lemon rind, garlic, coriander stems, spices, and salt, and cook for
another 30 seconds to 1 minute or until fragrant, before adding the tomatoes and
chickpeas. Bring to boil and then lower to a simmer for 10 minutes. Taste and add
additional salt, if desired.
Finish with a good drizzle of olive oil, more preserved lemon and the reserved
coriander leaves. Serve with flat breads, roasted potatoes, your favourite cooked
grain, or as part of a Moroccan-style spread-
Maker’s note
48
“This a seasonal recipe inspired by Victoria’s strong multicultural influence, part of
what makes living and dining out in Melbourne so great! Lemons are grown all over
Melbourne’s backyards, and preserving them is an exciting way to use them year round.”

BeEf CheEks with PolenTa,
MushroOMS and HAzelNUtS
By @aliceanddave
Cooking difficulty: medium
8 hours
Serves 4 – 6
“We love this recipe because it’s all about flavour. There’s no fancy techniques, it’s just
about treating beautiful produce the right way and then enjoying it with wonderful
friends. That’s what we love most about cooking.”
Ingredients
Stock
2.5kg beef bones (we like marrow
bones the best)
3 carrots, roughly chopped
5 celery sticks, roughly chopped
2 onions, roughly chopped
6 cloves of garlic
1 large bouquet of rosemary,
thyme and parsley stalks
3 bay leaves
Beef Cheeks
4 beef cheeks
1 onion, diced
1 carrot, diced
2 celery sticks, diced
750ml red wine
2 bay leaves
A few sprigs of rosemary and thyme
1 tsp peppercorns
The Rest
1 cup polenta
2 cups milk
2 cups water
½ cup grated parmesan
1 tbs butter
1 tsp cornflour
4 large king brown mushrooms,
sliced lengthways
100g Enoki mushrooms
½ cup hazelnuts
Salt and pepper
Vegetable oil
50

BeEf CheEks with PolenTa,
MushroOMS and HAzelNUtS
In the same pan, brown off the celery, carrot and onions until
slightly soft.
Place the beef cheeks and vegetable mixture in a large
roasting dish or casserole dish. Cover with 1.5L of the stock you
made and the wine. Add to the liquid the bay leaves, thyme,
peppercorns, rosemary and salt. (You can cover at this stage and
rest overnight in the fridge for extra flavour).
Eating time! Pop the polenta on the plate. Top with a beef
cheek (we sliced ours in half because it looks pretty). Drizzle
with a generous amount of sauce. Finish with hazelnuts, king
brown and enoki mushrooms and some fresh thyme leaves.
P.S. A glass of red wine is definitely deserved with this after all
that cooking!
Place in an oven heated to 140°C. Cooked covered for 2
hours then uncover and continue cooking turning every 30
minutes (this will give a sticky coating on the cheeks). They
will take about 4 hours in total to cook, depending on the size
of your beef cheeks.
While the cheeks are cooking pop the hazelnuts on a roasting
tray and place in the oven for about 15 minutes or until the shells
start to come off. Put aside ready to serve.
Maker’s note
“Sometimes in Melbourne in winter (or summer for that
matter) you just want a dish that makes you feel warm and
cozy. This one does just that. Perfect with a glass of red on the
couch whilst watching the footy (go Tigers).”
52
Method
First of all you need to make your stock. You can
cheat and buy stock if you’re feeling lazy but
homemade stock really makes a difference. Heat
your oven to 220°C. Roast your marrow bones in a
roasting pan, turning occasionally until browned
(about 30 minutes).
Add the celery, carrot, onion and garlic to the
roasting dish with the bones and roast for a further
20 minutes or until the vegetables are brown.
Put the vegetables and bone mixture into a large
stockpot (try to get all the good bits stuck to the
bottom of the pan too) and then cover with cold
water. Add the bay leaves and herbs. Bring to the
boil and then let simmer for 4 hours then strain.
Stock done!
Truss the beef cheeks by tying some butcher’s
string around them to make a nice cylindrical
shape (this will help them stay together while
they’re roasted). Brown the beef cheeks in a pan
over high heat with a dash of oil. You want to get
really good colour all over. Then put aside to cool.
To make the polenta, bring the milk and water to the boil
and whisk in the polenta. Reduce heat to low and cook for
about 30 minutes or until soft and creamy. You need to stir
this regularly so it doesn’t stick. Just before serving, mix in the
butter, parmesan and season to taste with salt and pepper. (You
can leave it covered for about 20 minutes while you’re getting
everything else ready).
Remove the cheeks from the liquid and cover with foil to keep
warm. Strain the remaining liquid (you may need to add a little
water to get it off the bottom of the roasting dish). Reduce and
thicken with a teaspoon of cornflour (mixed in a little water
first), season with salt and pepper. This is your sauce done!
Finally lightly pan fry your sliced king brown mushrooms in a
little butter until nice and golden and slightly soft.
53

Duck Leg
By @jacobm87
Cooking difficulty: medium
10 hours
Serves 4
“This dish is perfect for a cold winter’s night. The crisp skin in contrast with the tender,
slow–cooked meat is something special that is worth the time it takes to achieve.”
Ingredients
Method
2 chicken carcasses
2 carrots, roughly chopped
2 celery sticks, roughly chopped
2 brown onions, roughly chopped
2 tomatoes, roughly chopped
2 oranges, sliced (zest of 1)
2 cinnamon sticks
1 crushed star anise pod
4 bay leaves
1 bunch of thyme, chop 2 tsp
4 sprigs of rosemary, chop 1 tsp
10 black peppercorns
4 medium duck legs
1 bottle of shiraz
54
1 cup of brown sugar
1 cup of red wine vinegar
4 dried figs
100g polenta
300ml milk
40g butter
50g parmesan
4 Dutch carrots
2 small parsnips
2 fresh figs, quartered
¼ head of cauliflower
2 shallots
1L sunflower oil, for frying
Preheat oven to 200°C.
In a deep roasting pan, roast the chicken
bones, roughly chopped carrots, celery,
onion and tomatoes for approximately
30 minutes until golden brown.
Place duck legs, sliced orange, 4 bay
leaves, cinnamon stick, star anise,
peppercorns, ½ bunch of thyme and
2 sprigs of rosemary into roasting pan
and cover with cold water. Using the
stovetop, warm to 75 – 80°C and hold
temperature for up to 10 hours, or until
meat is almost falling off the bone.
To make Vincotto: in a heavy based
saucepan, place shiraz, orange zest,
¼ bunch of thyme, 2 sprigs of rosemary,
brown sugar, red wine vinegar and dried
figs. Bring to a very low simmer and
reduce to a third of its original quantity.
Strain into a blender. Pluck figs from
strainer and place into blender with
reduced wine. Blend until smooth and
strain back into a clean pot. Consistency
should be a glossy syrup.
To make polenta: lightly grease a
10 x 10cm cake tin. Place polenta, milk,
300ml of stock from duck legs, chopped
rosemary and thyme, into a heavy
based saucepan. On low heat, whisk
until thick and the polenta is soft. Take
off heat, stir in butter and parmesan, and
season. Pour into cake tin and allow to
set in fridge.
Once set, cut into desired shapes and
pan fry for serving. Halve Dutch carrots,
shallots and parsnips lengthways. Cut
cauliflower into small florets and roast
all vegetables in oven at 180°C until
golden brown.
To serve, heat sunflower oil in a heavy
based saucepan to 180°C. Remove duck
legs carefully from roasting pan, taking
off the bottom knuckle. Dry with paper
towel to ensure no flare–ups. Fry skin
side down in oil until skin is crisp and
golden brown.
Serve with roasted vegetables, pan fried
polenta and Vincotto. Garnish with
quartered figs and thyme flowers.

ChiLlI Pan MeE
By @carbmyenthusiasm
Cooking difficulty: medium – hard
2 – 2 ½ hours
Serves 4
“Chewy, springy, hand-pinched noodles make this homey, comforting dish
unforgettable. While your favourite old Malaysian auntie makes these noodles by the
roadside, seasoned with sweat and love, clever cheats use a food processor. Topped
with mincemeat, and a perfect Melburnian poached egg, the only way to make this
more local would be to add sliced avocado (hint: please don’t).”
Ingredients
Hand-pinched pan mee noodles
(or any thick Asian wheat noodles)
350g plain flour, plus extra for rolling
1 egg
200ml water
1 tbs sesame oil
¼ tsp salt
Pan mee soup
100g dried anchovies, rinsed (from your
Asian grocer, otherwise known as ikan
bilis – rinse well to remove excess salt)
1 tsp whole white peppercorns
1 yellow onion, roughly chopped
1 cube / 1 tsp good quality chicken stock
1 – 1 ½ L water
Garnishes
80g dried anchovies, rinsed and dried
1 bunch fresh spinach, cleaned and
roots removed
1 handful dried shitake mushrooms
4 eggs, for poaching
4 – 6 stalks spring onions, chopped
2 tbs pre-fried onions (from your
Asian grocer)
Crispy chilli oil to taste (Lao Gan Ma
brand is good, but use either an original
flavour, veg, or prawn flavoured
chilli oil)
Meat topping
400g minced turkey
5 cloves garlic, chopped
1 red onion, chopped
1 tbs light soy sauce
2 tbs dark soy sauce
2 tbs rice vinegar
½ tsp sugar
Salt and white pepper to taste
56

ChiLlI Pan MeE
Continued
Prepare the (many) garnishes
Prepare the garnishes early, as it is fine for these not to be
piping hot when served.
Shallow fry the rinsed, dried anchovies – be careful of oil
splatter as these tend to spit. Set aside on a paper towel to drain
off excess oil.
Boil some water. Wash the dried shitake mushrooms, and soak
these in around half a cup of recently boiled water for at least
15 minutes. Reserve this water, as we will be using it later. Once
the mushrooms are soft, cut them into halves.
Poach your eggs (or use your preferred method): put some
water in a pot with a lid and raise it to a rolling boil. Turn off the
heat and wait for the bubbles to settle. Crack eggs into a bowl
and lower into the hot water one by one, before covering the
pot with a lid. Time 3 minutes before removing the eggs, set
aside in cool water to keep.
Briefly blanch the spinach in hot water, and rinse with cool
water in the sink to stop the cooking process. Set aside.
Remaining garnishes do not require cooking (spring onion,
pre–fried onions, crispy chilli oil).
Hand-pinch and boil the noodles
Fill a pot with water and bring to a boil. Pinch a small ball of dough
off the main block that you have set aside to rest, around the size
of a 50 cent coin. Flatten this roughly between your thumbs and
forefingers, and twist slightly. Toss into the boiling water.
Repeat this process until all the dough has been used. These
cook similarly to gnocchi – when they float to the surface
they are done. Once done, remove with a slotted spoon and
place into bowls to serve. Try not to overcrowd the pan so
they do not stick together.
Method
Start your noodles
Add all the noodle ingredients to a food
processor, and run the processer until the dough
comes together in a ball and starts ‘thumping’ the
walls of the food processor. If the dough looks like
dry and does not come together after a minute,
add a little more water. If it looks wet and does
not form a ball, add a little more flour.
Once dough has come together, knead for a few
minutes on a floured chopping board until it
becomes smooth and has a slight shine.
Place in a bowl and cover with cling film to rest
for at least half an hour.
Get your pan mee soup boiling
Put the water in a large pot with a lid, and bring to
boil. Add all the soup ingredients. If you have one,
it is convenient to use a small muslin spice bag
or disposable tea bag to hold the anchovies and
white peppercorns.
Cover the soup with a lid, and lower to medium
heat. Allow to boil for at least 45 min, while you
work on the other components.
Before serving, season with salt and pepper, and
discard the bag of anchovies and peppercorns.
The longer this cooks the better it will taste!
Cook the meat topping
Over medium heat, fry chopped onions until golden. Then add
chopped garlic, and cook until the mixture is fragrant.
Add the minced meat, fry and stir until meat is cooked. Stir in
all the sauces and continue to fry until the meat is browned
and slightly dry.
Moisten the meat slightly with approximately 3 tablespoons
of the water used to soak the shitake mushrooms. Taste and
adjust with sauces as you like. Season with salt and pepper.
Set aside.
Assemble the pan mee
To each bowl of noodles, add the following: 1 scoop of meat
topping, ¼ of the cooked spinach, a few halved shitake
mushrooms, 1 poached egg, 5 to 10 fried anchovies.
Sprinkle across the top of each bowl: half tablespoon
fried onions, some chopped spring onions, approximately
1 teaspoon chilli oil, depending on the level of spiciness you
can tolerate.
Serve each bowl of noodles with a small bowl of the anchovy
soup. Before eating the noodles, pour about 3 to 5 tablespoons of
anchovy soup into the noodle bowl. Break up the poached egg,
and mix the yolky goodness into the noodles and soup. Enjoy!
Maker’s note
“Special shout out to my favourite Asian supermarket,
Minh Phat (Victoria St, Richmond)! Everything you could
ever need and more. Hawker food tastes better with
amazing fresh Victorian produce, and I would never have
attempted to cook this dish if I didn’t live in Melbourne.”
58
59

Ma Po Chicken
By @cookingathomeisfun
Cooking difficulty: easy
30 minutes
Serves 4
Maker’s note
“This dish is a celebration of flavour inspired by China’s Sichuan region. The numbing
effect that the Sichuan peppercorns have on the chilli allows you to freely explore the
depth of flavour and texture this dish brings. Adding the Chinese red dates brings a
sweet balance to the heat and leaves you with a delightfully aromatic aftertaste. This is
one of our favourite meals and we hope you enjoy it too!“
“Melbourne is fortunate to have
exceptional markets and grocers
which put interesting and exotic
ingredients within easy reach. The
accessibility to these great resources
make it possible now, more than ever
to bring exciting flavours to our
own kitchens.”
Ingredients
Method
½ cup chicken stock
2 tsp cornflour
4 tsp Sichuan peppercorns
2 tbs vegetable oil
1 ½ tbs crushed garlic
1 tbs grated ginger
1kg chicken breast, sliced
2 tbs fermented chilli bean paste
1 cup red dates
1 tsp ground chilli powder
2 tbs Shaoxing wine
1 tbs soy sauce
¼ cup chilli oil
1 cup dried chilli
1 cup spring onions
In a small bowl, mix cornflour with cool chicken stock until combined then set aside.
Heat Sichuan peppercorns in wok over medium heat until fragrant (approximately
1 minute). Grind peppercorns in a mortar and pestle until finely ground then set aside.
Heat oil in wok over medium to high heat until smoking. Add garlic and ginger and
cook until fragrant, (approximately 15 seconds). Add chicken and chilli paste and
cook, stirring, until chicken is cooked through (approximately 2 minutes).
Add in the red dates, then stir in the chilli powder, wine, soy sauce, and cornflour
mixture. Bring to boil and allow to thicken. Stir in ground Sichuan peppercorns, chilli
oil, dried chillies and half of the spring onions. Serve with rice and garnish with the
remaining spring onions.
60

Hendricks CuRED SalmoN
By @De3ja1
Cooking difficulty: medium – hard
45 minutes
Serves 7
“My mentoring head chef always told me never to become a café chef as it was just
bacon and eggs and I was better than that. 10 years later I scored my first head chef
position in a trendy café. He inspired me to push the boundaries and make café food
likely to be found on a fine dining menu. This was the first dish written on my menu, my
best seller, and signature dish, and now award winning. The Melbourne food scene has
allowed me to become the forward thinking chef I am today.”
Ingredients
Method
Salmon
500g A-grade salmon, trimmed and
bones removed
Cure
40ml Hendricks gin
195g sugar
135g salt
½ bunch dill
30g juniper berries
20g coriander seeds
3 orange zest and juice
3 grapefruit zest and juice
3 yuzu zest and juice
Rosti
1 kg Russet Burbank potato
½ onion
1 garlic
2 tbs olive oil
2 egg yolk
60g rice flour
1 sprig thyme
1 – 2 tbs salt and pepper
Smoked Yoghurt
200g yoghurt
5g apple wood chips and smoking gun
Salad
1 carrot
½ bunch coriander
2 apples
1 cucumber
1 small Daikon radish
1 punnet micro flowers
Dressing
50ml yuzu juice
150ml extra virgin olive oil
1 – 2 tsp mustard
1 tsp salt
Preheat oven to 170°C, then mix the
curing ingredients together in a medium
sized bowl.
Place salmon skin side down in a tray
lined with glad wrap, pour cure over,
wrap and weigh down with tins. Cure for
4 to 24 hours.
Place yoghurt in an airtight container
leaving an opening for the smokers
Mosel. Fill smoke machine with wood
chips and light, placing the nozzle in
the container until it is full of smoke.
Leave to sit for 3 to 5 minutes. Once
smoked put yoghurt in muslin cloth
and hang in your fridge for 1 hour.
Remove salmon and wipe any excess
cure from the flesh with paper towel.
Slice thinly on an angle being sure not to
slice through the skin. Once all sliced run
your knife between the skin and flesh
removing the slices.
For the rosti, peel and grate potato, onion
and garlic and mix with egg, oil, flour and
seasoning.
Pour a thin layer of the mix into an
oven tray and bake for approximately
30 minutes or until golden.
Whisk dressing ingredients together.
Julienne cucumber, apple, carrot and
daikon mix with picked coriander
and dress.
Arrange yoghurt, salmon, rosti, salad and
flowers on plate.
To assemble, smear yoghurt and arrange
rosti and salmon on the plate, add salad
and garnish with optional micro flowers.
62
63

HopPi ScalLOpIni
By @eXchangefood
Cooking difficulty: medium
3 hours
Serves 2
“Wild rabbits can be quite a problem in rural Victoria, causing severe damage to the
environment and agriculture with ever–increasing numbers. On the flip side wild
rabbits are a sustainable source of free–range, organic protein that’s locally grown
and best of all free. This recipe celebrates free feral foods and the versatility of the
rabbit backstrap tenderloin.”
Ingredients
Rabbit Stock
3 rabbit carcasses, wild
60ml olive oil, extra virgin
2 onions
3 carrots
3 bay leaves
3 sprigs thyme
1 cup white wine
Polenta Carrots
½ cup polenta
1 cup rabbit stock
3 tbs butter, unsalted
½ cup parmesan cheese, grated
6 sprigs parsley, flat leaf
Hoppi Scallopini
6 rabbit backstraps, wild
3 tbs flour, seasoned with salt
and pepper
3 tbs olive oil, extra virgin
3 tbs butter, unsalted
2 tbs white wine
2 tbs rabbit stock
2 tbs capers
2 tbs parsley
1 tsp lemon juice
64

HopPi ScalLOpIni
Continued
Form carrot shapes by placing polenta into greased
cone shaped cream horn moulds then place in
fridge to set.
When ready to serve scallopini, gently remove
from mould and fry in butter for 2 minutes until
lightly browned.
Insert sprig of parsley into the top of each polenta
carrot to form carrot tops.
Hoppi Scallopini
Using a sharp knife, butterfly the backstraps.
Gently tenderise and flatten each backstrap with
a kitchen mallet.
Roll backstraps in seasoned flour, shaking off excess.
Heat oil and half the butter in sauté pan.
Fry backstraps for 2 minutes on each side, then
remove from pan. Keep warm.
Deglaze pan with white wine.
Add stock and reduce liquid by half to make the jus.
Add remaining butter, capers and parsley and fry
for 2 minutes. Season to taste.
Place backstraps on serving plate and squeeze over
lemon juice. Pour over the rabbit jus and serve with
polenta carrots.
Method
66
Rabbit Stock
Remove legs and backstraps from rabbits
and reserve. Chop the rabbit carcasses into
several pieces.
Coat the bottom of a large pot with olive oil, and
place the carcass pieces in the pot on medium
high heat. Cook until browned on all sides.
Add herbs and vegetables and fry for
5 minutes.
Add white wine and cook for a further
5 minutes.
Pour in just enough water to cover the rabbit
pieces then bring to a boil. Reduce heat and
simmer uncovered for several hours until
liquid is reduced to about a third.
Place a large sieve over a bowl and pour the
stock through to strain out all solids.
Polenta Carrots
Bring to the boil the rabbit stock with 1 cup
of water.
Add polenta and stir constantly for 20 minutes.
Mix in butter and grated parmesan.
Maker’s note
“This dish was originally created as an entry to
a wild rabbit cooking competition known as the
“Rabbit Ramble” in Tooborac, Victoria. It was the
first time I’d entered this cooking competition and
was very lucky to win first prize with this dish.”
67

Ground PORk
By @fastfoodslow
Cooking difficulty: easy
15 minutes
Serves 2 – 4
“I have chosen this recipe because it is a dish that can be whipped up quickly. Granted
there is a little bit of prep to do but it’s well worth it. It is super tasty as it combines all
those punchy Thai flavours, and most of the ingredients are easy to find or you will
already have them on hand. If you cant get hold of galangal, replace with some ginger.”
Ingredients
2 tbs vegetable oil
1 large shallot, peeled and
roughly chopped
3 cloves garlic, chopped finely
1 tbs very finely chopped galangal (use
ginger if you cant get galangal)
2 – 7 birds eye chilies (or however
many you can tolerate)
200g minced pork, with 1 tbs
cornstarch mixed in
2 tbs fish sauce
1 tbs dark sweet soy sauce
(Ketjap Manis)
½ tsp sugar (if required)
1 cup coriander leaves washed
and picked
150g long bean (snake beans)
sliced into 1cm strips
2 tbs thin / light soy sauce or seasoning
sauce such as Golden Mountain
2 tbs roasted cashews
2 – 4 fresh eggs
Method
Maker’s note
“Due to the immense cultural diversity in Melbourne we have access to some
incredible produce from all corners of the globe. Whether you’re cooking a Middle
Eastern mezze feast or an Asian banquet you can find key ingredients to make an
authentic dish. One of my favourite pastimes is wandering places like Dandenong
market or Victoria Street in Richmond, through the numerous Asian groceries,
picking up those essentials, galangal, palm sugar and all the important sauces.”
If you have a mortar, pound together
the garlic, galangal, chilies, and shallot
until you get a coarse paste. If no mortar,
either chop them all up with a cleaver
on a chopping block or pulse them into a
coarse paste in a mini–chopper.
In a skillet, heat up the vegetable oil over
medium–high heat. Add the paste to it
and fry until fragrant.
Add the meat to the skillet and break it
up with the spatula into small pieces.
Add the remaining ingredients (except
the coriander leaves), correcting
seasoning as needed. Add some palm or
brown sugar if you like your Thai dishes
on the sweeter side.
Once the meat is cooked through,
check the amount of liquid in the skillet.
If it’s too dry, add a little bit of water or
sodium–free broth.
Before taking the skillet off the heat,
add the coriander leaves to the mixture
and give it a stir. We only want to wilt
the coriander with the residual heat
that is still in the pan so as not to kill the
fragrance of the fresh leaves.
Gently fry eggs and place on top of pork
mixture; serve with steamed rice.
68
69

ChiCken, PumPKIN and
CocOnut CUrRy
By @foodmoodkitchen
Cooking difficulty: medium
15 minutes (preparation) + 30 minutes (cooking)
Serves 4
“Melbourne to me is all about good quality and delicious food. We are very spoilt with
the amount of different cuisines on offer. I was inspired to create this dish as I enjoy
dining at many of the contemporary Asian restaurants popping up all over Melbourne.”
Ingredients
Method
Chicken Curry
750g chicken thigh fillets trimmed
and cut into thirds
2 tsp coconut oil
400ml can coconut milk
(full fat not light)
1 cup chicken stock
1 tsp curry powder
½ tsp ground cumin
2 tsp garam masala
2 garlic cloves finely chopped
1 brown onion thinly sliced
2 cups freshly pureed pumpkin
2 carrots cut into inch pieces
2 cups spinach
½ lemon juice
½ tsp salt and pepper
Grated coconut
To Serve
Fresh herbs (basil, coriander
or mint)
2 cups brown rice or frekkah
Dollop greek yoghurt on each
1 piece warmed olive bread
Heat 1 tablespoon of coconut oil in a
large frying pan over a high heat.
Add half the chicken. Cook, turning
occasionally, for around 4 minutes or
until chicken has that beautiful golden
brown texture.
Place the cooked chicken to the
side to rest and repeat with the
remaining chicken.
Reduce the heat to a medium heat.
Add the remaining coconut oil to pan.
Add the onion and garlic. Cook, stirring
often, for 2 to 3 minutes or until slightly
browned and smelling delicious.
Add the cumin, curry powder, garam
masala and cook, stirring, for 1 minute
or until smelling divine.
Stir in the chicken stock, coconut milk,
pumpkin puree, carrots and pumpkin
and bring to a boil until the vegetables
are tender.
Reduce heat to low, then return chicken,
grated coconut and salt and pepper.
Cover and simmer for around 15 to 20
minutes or until chicken is tender.
Finally stir in the spinach and
lemon juice.
Serve over rice or a grain and top
with herbs, yoghurt, and side of
warmed bread.
70
71

Braised ChICkEn witH
ShiItake MushroOmS
By @happeemonkee
Cooking difficulty: easy
40 – 45 minutes (including preparation)
Serves 4
“Since my mother’s passing, I’ve been trying to recreate dishes she would have made
when I was young so I can continue to make them for my son. This is one of my favourites.”
Ingredients
Method
1 tbs rice bran oil
5cm ginger, julienned
400g chicken thighs, cubed
10 dried shiitake mushrooms, soak in
1 cup of hot water for 20 minutes, drain
water, then slice
¼ cup dried wood ear mushrooms,
soaked in lukewarm water for 20
minutes, and cut into smaller pieces
¼ cup Shaoxing cooking wine
1 tsp sugar
1 tsp soy sauce
2 tsp dark caramel sauce
2 tsp cornflour
1 spring onion, sliced
A pinch salt
A crack of freshly ground white pepper
Heat oil in a wok or frying pan over medium heat.
Add ginger and cook until fragrant (about a minute). Turn the heat to high and
add chicken.
Keep stirring until chicken is browned. Then add soaked shiitake mushrooms and
wood ear mushrooms.
Add Shaoxing wine, soy sauce, dark caramel sauce, sugar and mix well.
In a small bowl, combine cornflour and mushroom soaking water to make a paste.
Pour cornflour paste onto braised chicken mix. Bring liquid to boil, cover and
simmer over low heat for 5 minutes, or until sauce has thickened.
Add salt to taste and a crack of white pepper. Garnish with spring onions and
serve with rice.
Kombu Pumpkin soup: in a saucepan, add 500ml of water, 1 piece of kombu seaweed
(cut into smaller pieces), 200g of pumpkin (cubed), and a chicken stock cube. Boil
until pumpkin softens. Garnish with spring onions.
73

Duck VegEtable NoODLEs
in a SpIcy PeANut SaUCE
By @boymeetsgirlmeetsfood
Cooking difficulty: medium
2 hours
Serves 5
“We love this dish for summer – it’s healthy, easy, and flavoursome, but is still a bit of
a treat because of the slow cooked duck!”
Ingredients
Equipment Required
Mandolin or spiraliser
Food processer / blender
Medium ovenproof sauté pan with lid
(big enough for four duck legs,
avoiding crowding)
Salad and Slow Cooked Duck
4 duck legs, washed and patted dry
1 ¼ cups chicken stock
1 bunch coriander, washed with stalks
chopped and leaves separated, ½ leaves
reserved for peanut sauce
1 star anise
2 carrots
2 zucchinis
2 bunches broccolini
1 cucumber
Salt and pepper
Additional lime wedges and coriander
for garnishing
Spicy Peanut Sauce
4 cm knob ginger, peeled and grated
¼ cup low sodium soy sauce
½ cup crunchy, no-salt peanut butter
4 tsp Sriracha chilli sauce*
4 tsp apple cider vinegar
3 limes, juiced
3 tsp palm sugar
2 tsp fish sauce
4 birds eye chilies, to taste
¼ cup water, or as needed
* Can be substituted for your favourite
Asian style chilli sauce
74

Duck VegEtable NoODLEs
in a SpIcy PeANut SaUCE
Continued
Method
Preheat oven to 160°C.
Season duck legs generously with salt and pepper, place skin
down in sauté pan. Bring pan to medium – high heat on stove,
cook for 4 to 5 minutes, or until fat has rendered and skin is
golden. Drain excess fat.
Flip legs to skin side up, add 1 cup chicken stock, a quarter
of the coriander stalks and star anise. Cover and place in
pre-heated oven for 1 ½ hours.
Meanwhile, make the peanut sauce. Combine all sauce
ingredients (except water) in blender, plus half a bunch of
coriander leaves reserved from salad, and blitz for 10 seconds.
Taste and adjust if necessary. When you’re satisfied with
flavour, add a small splash of water so that peanut sauce thins
to a pouring consistency and can properly coat the noodles.
Set sauce aside.
With one hour cooking time remaining on duck, start
preparing the vegetables. Bring a large pot of generously
salted water to the boil. Also ready a large bowl of iced water.
Blanch broccolini for 90 seconds until it turns bright green,
and immediately transfer to iced water. Leave to cool, drain
and set aside to dry.
Using a mandolin (don’t forget the hand guard!), julienne
carrots, zucchinis and cucumber (halved to match the length
of zucchini) so that they resemble noodles.
Combine with remaining half bunch of roughly torn
coriander leaves in a large bowl and set aside.
Next, peel broccolini florets down the stalks (you’ll get
beautiful ribbons of broccolini stalks, topped with florets)
and finely slice the remaining stalks. Add to the bowl of
veggie noodles.
After 1 ½ hours, remove duck from the oven, add remaining
stock if the pan is dry, and return duck to oven without lid
for 15 minutes to crisp up the skin.
Remove duck from oven and set aside to cool slightly.
Once duck is cool enough to handle, remove crispy skin,
chop / tear into small pieces and set aside.
Pull meat from bones and shred as desired, discarding any
excess fat or skin.
Combine shredded duck and noodles. Add one quarter of
peanut sauce, toss and repeat until desired consistency and
flavour reached. Some peanut sauce may be left over and can
be refrigerated for up to 5 days.
Serve immediately, garnished with coriander leaves, lime
wedges and crispy duck skin.
Maker’s note
“We love making the best of Victorian
produce and meat, and in this dish both
elements really shine through. Swapping
out carbs for veggies is quite a trend right
now, as health is such a focus, and we
think this dish plays up that trend nicely
while still delivering plenty of flavour.”
76
77

ChilLI CarbonARa
By @girleatsmelbourne
Cooking difficulty: easy
15 minutes
Serves 2
Maker’s note
“Foolproof, quick and easy dish with lots of flavours to impress your dinner guest
(especially with the poached egg on top) or to make with your kids for a little kitchen
bonding. I love chilli because it balances out the creamy taste from the cheese and egg
yolk, so I used it generously in this version, but feel free to adjust it to your liking.”
Ingredients
Method
“With Melbourne’s constant evolving
food culture, this is something I
came up with using ingredients that
can be found in most kitchens (eggs,
pasta, cream, etc) and one of the
most popular brunch elements – the
poached egg, that can be found in most
cafes. This recipe is perfect for a dinner
meal to impress the unexpected
guest or a relaxed night in because of
Melbourne’s unpredictable weather.”
200g spaghetti
1 tbs olive oil
150g bacon or flat pancetta,
sliced as pleased
2 garlic cloves, finely chopped
1 small chilli, finely chopped
¼ onion, diced
1 egg, plus 2 for poaching
75ml thickened cream
½ cup parmesan, plus extra to serve
Fresh parsley leaves, finely chopped
Cook pasta as instructed on the package.
Mix 1 egg with cream and parmesan in a bowl, season with a small pinch of salt.
Heat oil in a fry pan over medium heat. Cook bacon or pancetta for 2 minutes, stir
regularly until they start to crisp. Add onion, wait until it is slightly golden.
Add garlic and chilli, cook for another 30 seconds. Stir until the onion, bacon and
garlic are all crisp and set aside. Reduce the fry pan to low heat. If you want a stronger
flavour, increase the amount of chopped chilli.
Fill a smaller pot with water (about 8cm deep) over medium heat. Add 1 teaspoon of
white vinegar if the egg is not freshly purchased. Crack two eggs in separate bowls.
When the water starts to boil, turn the heat to low so it simmers and start stirring using
the wooden spoon to create a whirpool, slowly pour the eggs in, one at a time. Cook for
2 to 3 minutes for a soft yolk or 3 to 4 minutes for a firm yolk, depending on how you like
your eggs. Using a slotted spoon, gently remove the egg from the water and set aside.
Drain pasta and return to pan, toss for a few minutes. Add the egg, cream and
parmesan mixture. Toss and combine to form a creamy sauce. Season to your taste
with salt and pepper if you would like more heat.
Serve immediately with the poached egg on top. Garnish with extra parsley,
parmesan and finely chopped chilli.
78

COtoleTta with Sage
And Walnuts
By @young.ryan.t
Cooking difficulty: easy
20 minutes (preparation) + 10 minutes (cooking)
Serves 4
“This simple recipe of cotoletta is a midweek staple in my household. Using young, organic,
milk fed veal ensures a perfect final product. Paired with a simple salad it makes for a quick
and easy meal for when time isn’t on your side.”
Ingredients
Method
2 boneless veal ribs
approximately 250g each
2 eggs, lightly beaten
100g seasoned flour
200g fine fresh breadcrumbs, seasoned
120ml olive oil
60g unsalted butter
12 fresh sage leaves
12 fresh walnuts, broken in half
1 lemon, cut into wedges
Cut each piece of veal in half to create four equal cutlets.
Pound out the veal cutlets until they are approximately 1cm in thickness.
Coat the veal with seasoned flour, then egg, then breadcrumbs, shaking off excess
in between and set aside.
In a large nonstick frying pan, heat the olive oil over medium high heat, add the
cotoletta and cook until golden and delicious (approximately 4 minutes).
Turn, add the butter, sage and walnuts.
Baste the cotoletta until cooked (approximately 2 minutes). The sage and walnuts
should now be crispy and the butter should have a brown hue.
Serve hot straight from the pan, drizzled with the infused pan juices. Season with
flakey salt and garnish with lemon.
Maker’s note
“Victoria has a diverse history with Italian food. Most households know at least
three or four recipes that are cooked on almost a weekly basis. My recipe calls
for the freshest and best ingredients, sourced locally. When my local butcher
can source it, I like to use Otway Harvest Rose veal for this dish.”
81

LinguINe MarE
By @secondhelping
Cooking difficulty: easy
30 minutes
Serves 2
“Chilli, garlic and shellfish have long been good friends. And pasta? Well, it goes with
everything. This dish is dinner party worthy or just a delicious weeknight treat and when
your pasta is half linguine and half zucchini you get half the carbs but twice the flavour.
You can mix and match the shellfish based on what’s available or in season.”
Ingredients
Method
1 large zucchini
100g cooked crab flesh
2 Moreton Bay Bug tails or jumbo
green prawns
½ cup flat leaf parsley
1 tbs chopped fennel fronds
2 cloves garlic
1 long red chilli (or 2 small hot chillies if
you like more heat)
100g squid ink linguine
Good quality extra virgin olive oil
Place a large pot of salted water on to boil.
Flex your knife skills or use a mandolin or v–slicer to cut the zucchini lengthwise into
julienne strips, so that it looks like long pieces of pasta.
Finely chop the garlic, parsley and chilli.
Cut the bug tails or prawns into three of four equal size pieces.
Cook the squid ink linguine in the boiling water until al dente or according to the
instructions on the packet.
Add 2 tablespoons of olive oil to a large flat frying pan over medium heat.
Gently sauté the garlic and chilli for one minute then add the bug / prawn meat and
cook for a further minute.
Add the zucchini noodles and crab meat and sauté for one minute. Add extra olive oil
if the pan needs it. Remove from heat.
When the linguine is cooked, drain it reserving a little of the cooking water.
Add the linguine to the frying pan and return to heat. Gently mix through and add the
parsley and fennel fronds. If it looks dry, loosen it up with a tbs of the cooking water.
82
Transfer to serving plates, drizzle with olive oil and serve with ground black pepper
and a wedge of lemon.

SpaghetTi wiTH brocCOlinI,
prawns ANd chilLI
By @leo_fortuna
Cooking difficulty: easy
10 minutes (cooking)
Serves 4
“This pasta has the right amount of ingredients to moisten your taste buds.”
Ingredients
Method
250g spaghetti
1 bunch broccolini, cut into
5cm lengths
3 cloves garlic, finely chopped
1 red chilli, seeded and finely chopped
1 green chilli, seeded and
finely chopped
10 prawns, peeled and deveined
8 anchovies, drained, add oil from jar
60ml (¼ cup) extra virgin oil
Salt and pepper to taste
Lemon juice, sprinkle
Cook pasta in a large saucepan, until al dente.
In a separate saucepan cook the broccolini in water, bring to boil, then drain and
leave in cool water.
Combine 30ml olive oil, half amount of garlic, and half amount of green and red chilli,
then prawns.
Add ingredients to baking tray and add the remainder of the olive oil, garlic and red
and green chillies. Heat up and leave to rest.
Add spaghetti, broccolini and anchovies, also add oil from the anchovies jar for taste.
Add salt and pepper to taste, very important once all ingredients are mixed in,
drizzle lemon juice, not too much – and voilà!
Dish up and enjoy, bon appetit!
85

DesSErt
Peach Clafoutis 88
Lamington Truffles 90
White Chocolate Crepes 92
Snickers Cheesecake Tart 96
Spiced Rum Chocolate Mousse 98
Tropical Carrot Cake 100
Chocolate & Pistachio Donuts 102
Coconut & Chocolate Pops 104
Dalmatian Fritule 106

Peach ClAfoutis
By @aforkandapencil
Cooking difficulty: easy
45 minutes
Serves 4
“Of all the ways it’s possible to turn peaches into dessert, besides eating them straight
from the fruit bowl, this has to be one of the simplest. “Clafoutis” sounds fancy – thank
you, France – but it’s actually just a kind of sweet pancake batter that bakes into a
deliciously squidgy cake, which is why combining it with fruit works so well. No need to
get out the mixer: a bit of stirring with a wooden spoon is all the effort it takes.”
Ingredients
Method
1 tbs butter
40g caster sugar (plus extra
for preparing the dish)
1 egg
45g plain flour
75ml milk
½ tsp vanilla extract
2 ripe peaches, halved and sliced
1 tsp icing sugar, to serve
Set your oven to 180°C. Butter a small baking dish (mine is 20 x 12cm) and dust with
caster sugar, tapping out the excess. Set aside.
Melt the tablespoon of butter (I find it easiest to do this in the microwave in 15 second
bursts) and set aside to cool a little.
Put the sugar and egg in a mixing bowl and beat with a wooden spoon until
combined. Add the flour, milk and vanilla, mixing until everything is incorporated,
then stir in the melted butter.
Make a layer of sliced peaches in your baking dish, overlapping them a little, and
pour over the batter. Top with another layer of peaches.
Bake for 30 minutes, until it has risen and is golden.
Allow to cool for about 10 to 15 minutes, as this is much better eaten warm than piping
hot. Dust with a little icing sugar just before serving.
Maker’s note
“When Victorian peaches turn up at our markets in late summer, this simple
dessert is my go-to recipe to let the ripe fruit shine.”
88

LamingtoN TrufFles
By @angelssharefood
Cooking difficulty: easy
50 minutes
Makes 12 truffles
“These chocolatey truffles hide the good stuff that is coconut on the inside to give you
a hit of iconic lamington flavours.”
Ingredients
Method
1 cup shredded coconut
2 tbs rice malt syrup
2 tsp vanilla essence
Pinch of salt
150g dates
¼ cup water
½ cup almond meal
⅓ cup raw cacao powder, sifted
(plus extra for dusting)
Soften the dates by soaking them in half cup of water.
Blend the shredded coconut in a food processor; scraping down the sides often.
Blending for approximately 5 to 10 minutes will turn the coconut into a fine powder
that releases some of the oils.
Add the rice malt syrup and 1 teaspoon of vanilla essence and blend until all
ingredients are combined.
Shape into balls approximately the size of a 5 cent coin. Chill the coconut macaroons
in the fridge for 30 minutes.
Drain the dates and blend them with the almond meal, 1 teaspoon of vanilla and raw
cacao powder until the mixture is soft and crumbly in texture.
Take the coconut macaroons from the fridge. Place a tablespoon of the chocolate
mixture in the palm of your hand and gently press the mixture around the macaroon
until it is completely covered.
Coat each ball by either dusting or rolling in cacao powder and chill until ready to serve.
Maker’s note
“Melburnian’s focus on health and nutritional needs inspired me to make a
naturally sweetened, flour, dairy and egg free indulgence that would allow my
friends to enjoy iconic Aussie flavours.”
91

White ChoCOlaTE CrepEs
By @ChngyFoodNTravel
Cooking difficulty: easy
15 minutes (preparation) + 25 minutes (cooking time)
Serves 3 – 4
“The inspiration for this recipe stems from my love of cooking for family and friends
using seasonal produce (or anything leftover in the kitchen) and being creative when
plating up meals. As a photography enthusiast I’m of the belief that food should look as
good as it tastes. This crepe recipe was also created to highlight the vibrant Melbourne
café culture, which we are all lucky to be part of. The crepes can be eaten for breakfast,
afternoon tea or dessert. I hope everyone gains as much enjoyment from trying this
recipe as my daughter did when polishing off the cotton candy.”
Ingredients
White Chocolate Crepes
2 cups plain flour
2 tsp caster sugar
2 tsp melted butter
4 eggs
1 tsp vanilla extract
240 ml full cream milk
100g Lindt white chocolate
Crème Anglaise
½ cup full cream milk
½ cup thick whipping cream
2 vanilla bean stalks
3 egg yolks
3 tbs white sugar
Final Assembly
7 raspberries
20g pink cotton candy
92

White ChoCOlaTE CrepEs
94
Method
Crème Anglaise
Combine milk and cream in heavy
bottomed saucepan.
Split open the vanilla bean stalks.
Scrape in seeds from the vanilla bean stalks into
the saucepan.
Bring milk mixture to simmer.
Remove from heat.
Separate the egg yolks into a medium bowl
ready for whisking.
Pour the sugar in with the egg yolks and whisk
until mixture has blended.
Continued
Gradually whisk the hot milk mixture to
combine with the yolk and sugar.
Return crème anglaise mixture to saucepan.
Stir over low heat until crème anglaise
thickens. You can tell it is the right consistency
when the mixture leaves a clear path on the
back of a spoon when your finger is drawn
across (approximately 5 minutes but do not
allow to boil).
Strain crème anglaise through a sieve and into
a bowl.
Cover and chill in the refrigerator. Note: The crème
anglaise can also be prepared a day in advance.
White Chocolate Crepes
Sift the flour into a medium bowl.
Add caster sugar and melted butter.
Combine the eggs and whisk until a smooth mixture forms.
Add in the vanilla extract.
Gradually pour and whisk in all the milk.
Chop white chocolate into small pieces and place into a
stainless steel bowl.
Fill a large pot with water and bring to the boil (use a double
boiler if you have one handy).
Hold the stainless steel bowl over the pot of boiling water and
stir until the white chocolate is completely melted.
Allow to cool for 1 to 2 minutes before adding to the
crepe mixture.
Whisk to combine the crepe mixture and white chocolate.
Place a 16cm non–stick crepe pan over medium heat.
Brush some butter over the surface of the crepe pan.
When the crepe pan is hot, reduce the heat to low / medium.
Pour in just enough crepe mixture to cover the base.
Swirl the crepe mixture around the pan so that it forms a thin
layer over the entire base.
Cook the crepe for about 1 minute (or until golden).
Now for the moment of truth! Use a spatula to flip the crepe
(practice makes perfect so if you break one, consider it a taste
test. Pop it in your mouth and try again).
After a successful flip, cook the other side for 40 seconds
(or until golden).
Turn out onto a plate and allow to cool for 30 seconds.
Whilst the crepe is still warm, use your hands to roll it up.
Remove any untidy edges with a sharp knife, ensuring each
crepe is the same length (approximately 10 to 12cm).
Repeat steps to make the crepes until you have 3 crepes ready
to go for the final assembly. Tip: Give the crepe mixture a
quick mix each time before pouring into the pan.
Final Assembly
Grab a round plate (preferably a dark colour to create contrast
and make the dish stand out!).
Place 3 crepe rolls next to one another.
Use a Chinese-style soup spoon (effectively a small ladle!) to
scoop the crème anglaise.
Lower the crème anglaise infront of the 3 crepe rolls and drag
the spoon backwards to create the “shooting comet” pattern
shown in the photo.
Place one raspberry at the narrow end of the crème anglaise
“shooting comet”.
Grab the remaining 6 raspberries and balance 3 each
between the crepes.
Top with cotton candy to serve.
Maker’s note
“Melbourne / Victoria is a melting pot of wonderful cultures
and with it comes a diverse range of food. The vibrant
colours and different origins of elements used in my recipe
are intended to represent the “Melbourne” lifestyle that we
are so lucky to be a part of.”
95

SnickerS ChEesEcake TArT
By @crishfish
Cooking difficulty: easy
35 mins (preparation) + 4 – 5 hours (chill)
Serves 8 – 10
Maker’s note
“Do you ever go to a patisserie and wish you could buy the whole store? Don’t you
worry; you’re not the only one! This recipe combines my everlasting love for
cheesecake, tarts and everything Snickers related.”
“I created this recipe by being inspired
by the crazy creativity Melbourne
chefs seem to possess. Because if
you’re not eating some sort of funky
fusion in Melbourne, then you’re really
not doing Melbourne right, man!”
Ingredients
Method
1 ½ cups pretzels (store–bought)
¾ cups (or around 5 fingers) shortbread
(either homemade or store–bought)
1 tbs milk powder
2 tbs cocoa powder
1 tbs brown sugar
50g Snickers ‘Pods’
50g butter, melted
125g cream cheese
200g condensed milk
100g dark chocolate, melted
2 tbs smooth peanut butter
1 shot espresso
1 tsp vanilla
170g mascarpone
1 tsp gelatine, dissolved in ¼ cup
boiling water
Preheat oven to 170°C.
Process pretzels, shortbread, milk powder, cocoa powder, brown sugar, and Snickers
Pods into a fine crumb and place into a medium bowl. Add melted butter, and using a
wooden spoon mix until you have a ‘wet sand’ consistency.
Line a medium sized tart tin (24cm) with the crumb base. Let it to toast in the oven for
8 to 10 minutes. Allow it to rest and cool in its case.
Using a hand–held or stand mixer, mix the cream cheese and condensed milk on
medium speed until smooth.
Add in the melted chocolate, peanut butter, espresso and vanilla and mix until
ingredients have combined evenly.
On low speed, mix in the mascarpone and gelatine until just combined. Try to
avoid overbeating!
Fill the tart tin with cheesecake mix. This is where you can be creative and add your
favourite toppings! I added dusted chopped Snickers bars, homemade peanut brittle
and some chocolate biscuits (and maybe just a sneaky drizzle of chocolate).
Refrigerate the cheesecake tart for 4 hours or until set. Enjoy this chocolatey,
peanuty, cheesecakey goodness!
96

Spiced Rum ChocOlate MousSE
By @lady.flamingo
Cooking difficulty: medium
35 minutes
Serves 2
“This recipe was created in ‘dire avocado shortage times’, with a hankering for a delicious
and silky vegan mousse and an unwillingness to pay $8 per avocado. Spiced rum adds an
intricate depth of flavour whilst lingering coconut notes cut through the sweetness. The
recipe is not only vegan, but also low in sodium so suitable for those with Menieres disease.”
Ingredients
Method
Spiced Rum Chocolate Sauce
1 can coconut cream
220g dairy free dark chocolate
(highest quality preferred)
¼ cup dark brown sugar
1 vanilla pod, split
1 tbs spiced rum
2 clove pods
Mousse
2 400ml can coconut cream
(chilled overnight)
½ cup cocoa powder (unsweetened)
Begin by making the chocolate sauce component by combining all of the ingredients
for the chocolate sauce, stirring until completely melted and sugar is dissolved.
Tip: rub a small section of the sauce between your fingers to test if the sugar has
completely dissolved. If it has not, you will feel the grains.
Remove the clove pods and pour the sauce into a small jug, and put into the fridge
for 10 minutes to chill slightly and thicken.
In a stand mix or in a large bowl, whip the coconut cream until soft peaks form and
slowly add in the chilled chocolate sauce and the cocoa powder until it’s light and
fluffy and at your desired consistency.
Spoon or pipe into ramekins or glasses and let set in the fridge for around
3 hours. Or you can do what I do, and put it in the freezer to speed up the
process and eat it straight away.
Maker’s note
98
“I prefer to use ingredients which are sourced from Victorian suppliers, such as
using cocoa and vanilla from Grounded Pleasures. This mousse is perfect for rainy
Melbourne days or nights, curled up on the sofa watching your favourite movie.”

Tropical CArROT Cake
By @nicolecrystal
Cooking difficulty: easy
30 minutes (preparation) + 1 hour (cooking)
Serves 16
“This is my absolute favourite cake to make for
friends and family, not to mention eat! It’s a super
moist carrot cake that I’ve amped up by adding
heaps of spices, nuts and fruit – crystallised ginger
gives it a kick. I decided to make this cake for my
wedding (yes – I made my own wedding cake!)
but due to time constraints knew I would have
to make it ahead of time and freeze it… I whipped
up a mini version (a photo of which I posted on
Instagram for #socialfeeds) so I could see how
well it would hold up to freezing for several
weeks, and then being frosted whilst still frozen…
End result – ABSOLUTE SUCCESS!!! I pair this with
a white chocolate cream cheese frosting and
finish off with dripping salted caramel… delicious!”
Ingredients
⅓ cup golden raisins
⅓ cup dried cranberries
1 tbs orange blossom water
1 cup white sugar
1 cup brown sugar
1 cup canola oil
4 large eggs
2 cups plain flour
2 tsp bicarbonate soda
2 tsp baking powder
3 tsp cinnamon
1 tsp ground ginger
4 large carrots, grated
225g tin crushed pineapple,
well drained
1 ½ cups chopped nuts (I like a mixture of
walnuts, macadamias, pecans
and pistachios)
1 cup shredded coconut
¼ cup crystallised ginger, chopped
Method
Preheat oven to 180°C.
Grease and line two 22cm round cake pans.
Place raisins and cranberries in a small bowl. Add just enough boiling water to cover,
along with the orange blossom water (this will plump up the dried fruit and infuse a
delicate flavour).
In a large bowl, beat together the sugars and oil until smooth. Add eggs one at a time,
beating after each addition.
Sift in the flour, baking powder, bicarbonate soda, cinnamon and ground ginger.
Add the grated carrot, pineapple, chopped nuts, dried fruit, coconut and crystallised
ginger and mix to combine.
Divide batter between the two cake tins and cook for approximately one hour or until
a skewer comes out clean.
Sandwich the cake layers with your frosting of choice.
Maker’s note
“Melburnians are all about constantly re–inventing classic dishes… like my tropical spin
on the humble carrot cake!”
100
101

ChoCOlate And Pistachio DOnuTS
By @storminateacupp
Cooking difficulty: easy
45 minutes
Makes 12 small donuts
“I love this recipe because not only is it fast and easy to make, but it also satisfies my craving
for chocolate and donuts in one go.”
Ingredients
Method
¾ cup plain flour
⅓ cup brown sugar
¼ cup cocoa powder
½ tsp baking powder
¼ tsp baking soda
1 mashed banana
100ml milk
3 tbs melted coconut oil
1 tsp vanilla extract
¼ cup milk
125g dark chocolate chips
2 ½ tbs cocoa powder
¼ cup crushed pistachio praline
Grease donut pan and preheat oven to 180°C.
Combine the flour, sugar, cocoa powder, baking powder and baking soda in a large
bowl. In a separate bowl, mix the banana, milk, oil and vanilla extract.
Add the wet mixture to the dry mixture and stir until it is combined.
Pipe batter into the donut pan and bake for 12 minutes or until the donuts are coming
away from the sides. Remove from oven and transfer onto a cooling rack.
Chocolate Icing
Place chocolate chips and cocoa in a small bowl. Heat milk until it is just about to
boil. Pour over the chocolate mixture and allow it to sit for a few minutes before
stirring to combine.
Dip each donut into the chocolate icing. After each donut is dipped, sprinkle with
pistachio praline. Leave in the fridge to set; let icing set completely before serving.
Notes
If you do not own a donut pan, you can easily use a muffin pan by placing a small ball
of foil in the middle of the muffin moulds.
Recipe can easily be made vegan by substituting the milk with a vegan alternative and
using dairy free chocolate chips.
102

CocOnut and ChocOlate PoPs
By @thehealthyhunter
Cooking difficulty: medium
15 minutes (cooking) + 5 hours (freezing)
Serves 4
“I love the combination of chocolate, creamy vanilla and toasted coconut. These easy
to make icy poles can be made in the morning for a delicious afternoon treat on a hot
Melbourne day.”
Ingredients
Method
400ml coconut cream
2 tbs cacao or cocoa powder
4 tbs desiccated coconut
3 tbs coconut flakes (or shredded)
1 tsp vanilla extract
4 tsp maple syrup
Equipment Required
4 100ml ice cream / popsicle moulds
In a small pot combine ¾ cup of the coconut cream, 2 teaspoons of maple
syrup and the cacao powder. Place on low heat and stir continuously until well
combined. Remove from heat.
Pour the cacao mix into 4 ice cream moulds, place in the freezer for 1 – 1.5 hours, then
stick an ice cream stick into each ice cream. Make sure you leave enough of the stick at
the top of the mould for you to hold!
Meanwhile, in a medium bowl, preferably one that’s easy to pour from, mix
together the remaining coconut cream, maple syrup, the vanilla and desiccated
coconut. Pour this mixture on top of the semi–frozen chocolate ice cream. Return
to the freezer to set for 4 hours.
While this is happening, heat your oven to 150°C and line a tray with baking paper.
Place the coconut flakes on this and toast in the oven for a few minutes until golden.
Remove and allow to cool.
Once the ice creams have frozen take them out of their moulds (use your hands to warm
the moulds), lie on parchment paper and sprinkle the toasted coconut over one side.
Place in a sealed container lined with baking paper, and return to the freezer until
ready to eat. I think they’re best when you get them out of the freezer at least
5 minutes before eating. Yum!
105

DalmAtian FrITule
By @missplavalaguna
Cooking difficulty: easy
10 minutes (preparation) + 10 minutes (cooking)
Makes 20 fritules
“Fritule is our Dalmatian traditional dessert served on Good Friday, Christmas Eve
and Shrove Tuesday. Easy to make and delicious.”
Ingredients
Method
10 tbs (heaped) self–raising flour
1 egg, lightly beaten
1 large apple, peeled and grated
1 lemon, rind only, finely grated
200g Greek yoghurt
2 tbs caster sugar, plus more
for rolling
½ cup Sailor Jerry rum
1 handful sultanas
1 tsp vanilla essence
Oil for deep frying
(sunflower oil is good)
Soak sultanas in rum for 3 hours or preferably overnight.
In a bowl mix everything well, except flour and oil.
Add flour and mix well again, add more flour if the dough is too runny. You need to
be able to grab the dough with a spoon and form little doughnuts, but it should not be
too thick.
Form doughnuts.
Heat oil in a pot and when hot, drop spoonfuls of dough in and fry, turning frequently
until golden brown.
Drain on paper towels and roll in caster sugar.
Maker’s note
106
“I’ve been making it for family and friends on Christmas Eve ever since I came to live
here 16 years ago. It’s become my signature dessert and everyone looks forward to
enjoying it for Christmas Eve lunch held at our place every year.”

Thank you to Melbourne Food & Wine Festival,
Guy Grossi, Dan Stock, Tommy Collins and
every single one of you who entered this year’s
#socialfeeds. It’s you – the Makers of Victoria
– who make this all possible. Bon appetit!
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ABN 33 007 457 141 AFSL and Australian credit licence 233714.