Barbequed lamb skewers marinated in ‘Hilbeh’ served with a baby spinach salad, pomegranate and yoghurt sauce

Serves 6


2 teaspoons fenugreek seeds
125ml cold water
2 cloves garlic
1 small green chilli
½ cup coriander leaves
2 teaspoons lemon juice
½ teaspoon salt

400g lamb loin
12 bamboo skewers, soaked in water

1 green chilli
½ cup coriander leaves
½ cup mint leaves
pomegranate molasses
250g plain yoghurt
salt and freshly ground black pepper
250g baby spinach leaves, washed and picked
125g broad beans, blanched and peeled

Soak fenugreek seeds in cold water overnight until a jelly-like coating is evident on seeds. Drain off the water and place the fenugreek in a food processor with the garlic, chilli, coriander, lemon juice and salt and blend to a coarse puree.

Dice the lamb loin into 1cm chunks. Spread the puree over the lamb dice and marinate.
Chop the chilli and place into the food processor again with the coriander, mint and pomegranate molasses. Blend to a fine paste, mix into the yoghurt and season with salt, pepper and lemon juice if needed.

Thread the diced lamb onto the skewers. Cook the skewers on the barbecue and serve on top of the spinach leaves and broad beans dressed with the yoghurt dressing.


Lotus Stem Salad with Prawns

Lotus Stem Salad with Prawns

Serves up to 6

18 green prawns

½ red onion, finely sliced

1/4cup carrot, finely sliced

1 teaspoon sugar

1/2 lime

1 large red chilli-Julienned

1 tablespoon roasted peanut, coarsely crushed

1 tablespoon deep fried shallots

1/2cup Vietnamese mint leaves

½ cup sweet basil leaves

1 jar (net 200g) lotus stems, sliced


1 tablespoon lime juice

1tablespoon fish sauce

2 tablespoons sugar

1 small clove garlic, finely chopped


Coriander leaves

Soak lotus stems in water for 10 to 30 minutes and drain and squeeze out excess water.

In a bowl add carrot and onion sprinkled with sugar and squeeze a lime over.  Let sit for ten minutes and drain out the excess liquid.

To make the dressing, cook fish sauce and sugar together in a small sauce pan.  Turn off the heat and add the rest of ingredients into a sauce pan and mix.

Heat a hot pan or BBQ hot plate very hot.  Add some oil and the prawns.  Cook the prawns until golden brown and cooked inside.  Remove the prawns from the plate and place in a bowl.  Add the rest of ingredients into the bowl and mix with the dressing.

Place on a serving platter and Garnish with coriander leaves.

Serve with Vietnamese prawn crackers.


Steamed prawn and pork dumplings

Makes approx. 30 dumplings

200g each Minced pork and prawn meat, finely chopped
200g Chinese cabbage or cabbage leaves (without thick stem)
1/2 cup garlic chive or spring onion
30 sheets GOW GEE Pastry

Coriander and ginger paste

2-3 cloves chopped garlic
1 slice ginger
1 tablespoon chopped fresh coriander roots
1/2 teaspoon ground white peppercorns


15ml Thai seasoning soy sauce
10ml fish sauce
2 teaspoons sesame oil
10ml rice wine

Boil water, and blanch cabbage leaves. Leave the cooked cabbage in a strainer until it cools down. Chop the cooked cabbage leaves very finely. Gently squeeze the juice from cabbage leaves. Pound the garlic, ginger, coriander roots and white pepper together to make the coriander and ginger paste, and mix with the cabbage and the garlic chives. Divide the mixture into two separate bowls. Add the ground pork and the chopped prawns in a bowl. Combine the seasoning and the mixture very well by hand and set aside. Adjust the seasoning if it is necessary.
Take a piece of Gow gee pastry and place about one spoonful of mixture in the middle of the pastry. wet the edge of the pastry with a little water. Fold the pastry over to cover the mixture and make several gathers.
Pre-heat a steamer with cabbage leaves in a bamboo steamer, and then place the dumpling neatly on the cabbage leaves. Steam the dumpling for around 10 minutes.
Serve on a steamer with peanuts Nam Jim in a small bowl.

Peanuts Nam Jim

4 tablespoons lime juice
55ml fish sauce
3 tablespoons caster sugar
1 tablespoon rice vinegar
2 small chillies, finely chopped
1 tablespoon peanuts, roasted and crushed

1 tablespoon coriander , chopped

Combine all ingredients in a bowl and mix together.


Okonomiyaki Osaka-style

Makes 5 pancakes

500g cabbage, trimmed and finely sliced
10 eggs
1/2 cup spring onions, green part only, finely chopped
3 to 4 tablespoons red pickled ginger, finely chopped
4 tablespoons oil
5 tablespoons Tenkasu (deep-fried mixture of Tempura flour and water)
2 large paper thin slices pork,

Okonomiyaki sauce; Otafuku sauce
2/3 cup Japanese mayonnaise
1 tablespoon milk
Dried seaweed powder; Aonori
Bonito flakes

300ml Dashi; mix 300ml hot water with 1 and 1/2 teaspoons katsuo dashi powder
300g plain flour
10 Tablespoons grated yamaimo or more
1teaspoon salt

To make okonomiyaki batter, combine the all ingredients in a large bowl, and whisk very well. Divide the batter evenly into 5 small bowls.

To each of the five bowls, add cabbage, red ginger, 1 egg and 1 tablespoon each of the Tenkasu and the spring onion. Fold in with a pair of chopsticks.
Add more dashi or flour to control the consistency of the mixture.

On high heat, spread oil on a heated BBQ hot plate. Pour the mixture from one bowl at a time onto the hot plate to make 4 individual okonomiyaki pancakes.
Place 2 pork slices on top of each of the pancakes.
Lower the heat to medium and cook for 3 minutes.
Using the corner of a spatula, break one egg beside each pancake on the hot plate.
Turn the pancake over onto the egg with the spatula. Push any leaking egg in towards the pancake to cook, keeping the shape of the pancake neat.
Cooks for a further three to four minutes. Turn the okonomiyaki pancake over again and brush with okonomiyaki sauce, dollop with mayonnaise which mixed with milk and Japanese mayonnaise and sprinkle with dried seaweed and bonito flakes.
Serve hot.


Chestnut Chocolate Truffle Cake

Serves 12

250g chestnuts Dried, Vacuum-packed or frozen, (soak dried chestnuts overnight)
250 ml whole milk
1 tsp vanilla extract
250g unsalted butter
250g dark chocolate broken
125g caster sugar
4 egg separated
3 tablespoons brandy
butter to grease the tin

For a rougher texture mash the chestnuts with a potato masher and mix them thoroughly by hand with the other ingredients.

Boil the chestnuts in the milk for about 10 minutes over a low heat until they are soft.

Melt the butter and chocolate in a Pyrex bowl over a pot of hot water.

Blend the chestnuts and milk in a food processor until pureed. Add the Brandy and chestnut puree. Stir to combine. Whisk the egg yolks and the sugar till really fluffy.

Fold the egg mix into the chocolate mix ½ at a time. I like to use a whisk to do this so it doesn’t knock out the air.

Beat the egg whites till they form stiff peaks then fold them in ½ at a time to the chestnut mixture. Line a 23cm spring form tin with grease proof paper and grease with a little butter. Pour in the cake mix and bake in a preheated oven at 160 c for 30/35 minutes until just set but slightly wobbly it firms up as it cools.

Serve with some lovely cream and fruits if you like. Poached cherries Maybe.


Peanut Sauce

A delicious sauce to use as a dip or with beef, chicken or pork. We served this with Cassava crackers and carrot and cucumber sticks at our Riverland Field day Demos. It was a big hit so we are posting the recipe.

Makes 1.5 litres

8 red shallots or 1 red onion

4 cloves garlic

2 stalks lemongrass

5 large red chillies

30g palm sugar

4 lime leaves

peanut oil for cooking

500g toasted peanuts

500ml tamarind water

800ml coconut milk

310ml sweet thick soy

Peel and roughly chop the onions, garlic and lemongrass. Roughly chop the chillies and palm sugar. Shred the lime leaves. Place all into a mortar and pestle or food processor and blend to a fine paste.

In a large saucepan heat the oil and then add paste. Fry the paste until it is fragrant, about 10 minutes, stirring frequently. Place the peanuts into the food processor and blend until coarsely chopped. Add peanuts to the paste along with the tamarind water and coconut milk. Stir to mix all together and let the sauce simmer until it thickens, about 20-30 minutes. Add the soy and check for seasoning. If needed some fish sauce can be added. Also if sauce is too chunky it can be blended to smooth it out.

Some Pics below of the Riverland inter-school challenge with Chef Genevieve Harris mentoring the kids as they cooked their competition dish. The level of cooking skill of these kids was inspiring! Well done to both teams on an amazing job. A big thank you also to the TAFE pupils who volunteered to help out with the cooking demos on stage over the 2 days. You were incredible.


Prawn Dumplings in a Coconut & Lemongrass Soup

For the Dumplings:

200g                          green prawn meat

1                                  coriander root, cleaned and chopped

1                                  green spring onion, finely chopped

1 teaspoon                light soy sauce

1/2 teaspoon            sesame oil

32                               wonton skins

beaten egg

Chop prawn meat finely and combine with coriander root, spring onion, soy sauce and sesame oil.. Mix well to combine.

Place a heaped teaspoon in the centre of wonton wrapper, brush edges with egg and fold into a parcel. Refrigerate on a tray until ready to cook.

For the Tom Kha Broth:

500 ml                     coconut milk

250 ml                     chicken stock

75 ml                        fish sauce

75 g                           palm sugar

2 stalks                     lemongrass, trimmed and cut into 5cm pieces

5 slices                     peeled galangal

2 tablespoons         roasted chilli paste

100 ml                      lime juice

coriander leaves to garnish

green spring onions, thinly sliced to garnish

In a saucepan combine the coconut milk, fish sauce, palm sugar, lemongrass, galangal and roasted chilli paste.

Bring to the boil and simmer for 10 minutes for the flavours to infuse.

Stir in the lime juice.

To Assemble:

Bring a large pot of water to the boil and cook the wontons until they rise to the surface.

Remove with a slotted spoon ad divide between bowls.

Ladle over the broth and garnish with coriander leaves and spring onion.

Recipes Uncategorized

Pad Ka Prao- Stir Fried Pork Mince with Basil


A quick Stir fry pork mince dish which packs a punch. Authentically Thai and will become a family favourite.

Serves 4

2 tablespoons oil

400g ground pork

½ cup snake bean, cut into 3 cm

1 cup holy basil leaves or substitute sweet basil


5 cloves of garlic, peeled

5-10 small red chilies (or however many you can tolerate)

1 medium to large red chilli

1 tablespoon shallot, finely chopped or fried shallot


15ml fish sauce

30ml thin/light soy sauce or seasoning sauce (such as Golden Mountain sauce”)

15ml ABC sauce

15ml oyster sauce

1 tablespoon or more water (optional)

Pound chilies first in a mortar and pestle and then add the garlic and shallot until you get a coarse paste.

In a wok, heat up the vegetable oil over medium-high heat. Add the paste to it and fry until fragrant.

Add the pork to the wok and break it up with the spatula into small pieces. Add the beans and stir well.

Add the sauce ingredients and correcting seasoning as needed. Keep stirring until the sauce becomes slightly thicker.  If it’s dry, add some water.

Before turning off the heat, add the basil leaves to the mixture and give it a couple of stirs. We only want to wilt the basil with the residual heat that is still in the pan.

Serve the pork dish along with steam rice and Thai-style crispy fried egg on top of the pork mixture.  Serve with Nam pla prik.

Thai style Crispy fried egg

1/4cup oil

2 to 4 eggs

Heat the oil in a wok.

Crack the eggs in the oil and fry until the eggs become golden.

Do not turn them over.

The egg yolk should not be runny but it’s should be gooey.

Take the eggs out of the wok and set them aside.

Nam Pla Prik (Fish Sauce with Chili)

1/4cup fish sauce

2 cloves of crushed garlic,

5 tablespoons lime juice

5 or more small green and red chillies

1 sliced golden shallot, optional

Place the all ingredients in a bowl.


Pumpkins are in season!


Cooking Journeys for Food Lovers…..

Siam Adventure with Kelly Lord- next class 7th July 2011 6pm- bookings now open


Crispy prawns cakes w kaffir lime & tamarind caramel; Grilled chicken & green pawpaw salad w roasted chilli & shallot dressing; Yellow curry paste; Braised yellow curry of wagu beef w pickled ginger & Thai basil; Roasted pumpkin & coriander salad w cashew nuts.

Caramelised Pumpkin Salad w Coriander & Cashews

Serves 4-6 as Part of a Banquet

400 g                                     pumpkin, skin on cut into wedges

3 tablespoons                        dark palm sugar

1 tablespoon                          coriander seeds

50 ml                                     peanut oil

1 tablespoons                         salt

1/2 tablespoon                       white pepper

2                                             red chilli deseed & sliced

1/2 cup                                  coriander leaves

1/4 cup                                  cashew nuts roasted & crushed

Mix all ingredients together & roast in an 200c oven for 20-25mins turning through the cooking.

Toss with coriander, chilli & Nuts. Serve as a side dish.


Crush 2011 Sticky Rice Cooking School Recipes

Thank you to everyone who braved the 42 degree heat of last Sunday at Crush 2011 when Sticky Rice Cooking School, with teaching Chef Ali Seedsman, demonstrated 2 delicious recipes during the day at Nepenthe Winery.

As promised the recipes have been updated here for you all to enjoy and for those of you who need a bit more guidance, you might like to come along to the full length cooking classes with Chef Yukiko Anschutz  whose classes Taste of Asia and Stars of Siam include these recipes amongst others.

Chicken Laksa- Taste of Asia Class- Chef Yukiko Anschutz

Serves 4

100g dried rice noodle

100g bean sprouts

4 pieces fried bean curd, cut in a half

250g chicken breast fillets


1 teaspoons coriander seed, roasted

1 teaspoons cumin seeds, roasted

1 teaspoon sea salt

2 fresh medium size chilies (deseeded)

3 candle nuts

25g galangal

25g fresh ginger

5 cloves garlic

15g fresh turmeric or 1/2 tablespoon of turmeric powder

1/2 ( 50g) red onions

1/2 teaspoon chili powder

10g roasted shrimp paste

25ml or more vegetable oil

800ml chicken stock

250ml creamy coconut milk (chef choice brand)

2 stalks lemongrass, bruised

4 kaffir lime leaves, de-veined

15 curry leaves

15ml light palm sugar

30ml or more fish sauce

To make laksa paste

Pound all spices together and add salt and chillies to pound together.  Add remaining ingredients in the order they are listed, reducing each one to fine paste before adding next.

To make laksa soup

Heat 20ml of oil in a pot and fry the laksa paste with reduced heat for several minutes until fragrant.

Add chicken stock, kaffir lime leaves, curry leaves and lemon grass.  Bring to the boil, then cover and simmer for 20 minutes.  While the stock is simmering, add chicken breast fillets in the stock. Take the chicken out when it cooked.

Remove lemon grass and all leaves.

Add coconut milk, fried bean curd and adjust the flavor by adding more salt, sugar or fish sauce to taste. Simmer the soup until ready to serve.

In another pot, bring 3 litres of water to the boil.  Precook the noodles and bean sprouts.  Place them into individual serving bowls.

Slice the cooked chicken fillets and serve on top of the noodles.

Pour a generous serve of the hot Laksa soup with a piece of bean curd into each bowl.

Garnish with Vietnamese mint, coriander leaves, fried shallots and chilli.

Sweet Pork and Peanut- Stars of Siam Class- Chef Yukiko Anschutz

(Makes about 24)

2 cloves or more of chopped garlic

1 tablespoon chopped fresh coriander roots

1/4 teaspoons cracked black pepper

2 tablespoons oil

250g minced pork

1/4 cup crushed unsalted roasted peanuts

2 tablespoons fish sauce

2-3 tablespoons palm sugar

Pound the garlic and coriander roots and black pepper together.

Heat oil in a wok and fry the mixture on a low heat for a few minutes.

Add the pork and seasoning with the nuts and continue to stir fry until mixture is well cooked.

Serve on Lettuce or with Cassava Crackers

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