TASTE THE SOUTHERN FORESTS FROM HOME

Genuinely Southern Forests Avocado Tostada With Grilled Corn And 

Pickled Shallots

Serves 4

Ingredients

  • ½ tbsp sea salt

  • 2 shallots thinly sliced lengthwise

  • 1 tsp whole black peppercorns

  • 1 tsp dried oregano

  • 1 tsp allspice seeds

  • 3 cloves garlic, peeled and halved lengthwise

  • 1 1⁄2 cups red wine vinegar

  • 2 ears of Southern Forests corn, husks removed

  • ¼ cup melted butter or oil for basting

  • ½ tsp smoked paprika

  • 2 ripe avocado, skin and seed removed, sliced lengthways

  • Cotija (hard mexican cheese) or firm feta, crumbled 

  • Fresh coriander

  • 12 mini corn tortillas or 4 regular corn tortillas

  • Sunflower oil for deep frying 

  • Your favourite hot sauce

 

Method

  1. In a bowl, toss 1 tbsp salt and shallots together. Let sit until shallots releases some of their liquid, about 15 minutes, then drain juice.

  2. Transfer to jar along with peppercorns, oregano, allspice, and garlic, and pour over vinegar. Seal with lid and refrigerate at least 4 hours before using.

  3. To prepare corn, heat charcoal grill or barbecue to a medium heat and brush liberally with butter/oil. Roll corn on grill between 6 - 8 minutes until evenly charred. While still warm, dust lightly with smoked paprika and sea salt. Slice kernels from corn and set aside somewhere warm.

  4. Preheat oil in deep fryer or pot to 180C. Take tortillas out of pack and gently slide into hot oil. Flip after 1 minute and continue to fry for another 30 seconds. Place on paper towel to dry and set aside.

  5. On each tortilla, evenly spread avocado, corn and small amount of pickled shallots (a little goes a long way!), cheese, coriander and your hot sauce. Serve immediately

 

Recipe Credit: Wayde Drummond

Photography Credit: Jess Wyld

Blueberry And Nectarine Skillet Pie

Ingredients:

  • 1kg evenly diced nectarines (white or yellow)

  • 400g blueberry

  • 150g sugar, granulated

  • 30g cornstarch (or custard powder)

  • Juice 1 lemon

  • 1 tsp sea salt

  • 2 sheets shortcrust pastry 

  • 26cm cast iron skillet or pie dish

  • Egg wash (1 egg, ¼ cup milk)

  • 2 tbsp demerara sugar

Directions:

  1. Mix cornstarch, sugar and salt together in bowl and add to prepared fruit and lemon juice, toss to combine and set aside. Line skillet with shortcrust pastry, letting the pastry run over the edge and chill for 30 min.

  2. Preheat oven to 230C. Remove pastry from fridge and fill with fruit mixture - roll out or cut (be creative) remaining pastry and cover the top of the pie. Trim edges, brush with egg wash and scatter with demerara sugar and put back into fridge while oven preheats.

  3. Once oven has reached temp place pie on a cake sheet/roasting tray (to catch any juices) and bake for 10 minutes. Drop temp to 165C and bake for another 30 minutes - rotating at 15 minutes (juices for pie should go from cloudy to clear during this time). If the pastry starts to brown too quickly, cover with alfoil.

  4. Turn oven back up to 230C to finish cooking the pastry and caramelise sugars on the pastry.

  5. Remove from oven and let sit for at least 30 minutes, although cooled overnight and reheated the next day is the absolute best! Serve with double cream or ice cream

Recipe Credit: Wayde Drummond

Photography Credit: Jess Wyld

Grilled Plums With Ginger Syrup And Vanilla Mascarpone 

Ingredients:

  • 8 Southern Forests plums, cut in half with stones removed

  • 1 tbsp EVOO

  • 2 tbsp caster sugar

  • Pinch ground cinnamon

  • 250g mascarpone cheese

  • 2 tbsp Southern Forests whipping cream

  • Seeds scraped from 1 vanilla pod (or 1 tsp vanilla paste - don't you dare use vanilla essence!)

  • 1 tbsp icing sugar

  • 100g peeled and sliced ginger

  • 1 cup caster sugar

  • 1 ½ cups water

  • 1 cinnamon quill

Directions:

  1. Combine ginger, caster sugar, water and cinnamon quill and place in small pot over medium heat. Once sugar has dissolved increase heat to high and boil for ten minutes. Set aside to cool.

  2. Stir together mascarpone, cream, vanilla and icing sugar until completely combined and set aside.

  3. Heat bbq or pan to high. Brush cut side of plums with oil, sprinkle with caster sugar and a pinch each of cinnamon. Place plums on the grill, cut side down, and grill for 2 minutes or until golden brown and slightly caramelized. Turn over and grill until just heated through, approximately 1 minute longer.

  4. To serve, place 2 tbsp of marscapone and cream mix on each plate and smear. Add grilled plums and drizzle with spiced ginger pieces and  ginger (tip: this recipe makes excess syrup and can be used to make cordial or cocktails!).

Recipe Credit: Wayde Drummond

Photography Credit: Jess Wyld

Roasted Broccoli With Macadamia, Saffron Sauce

Ingredients:

  • 500g broccoli heads, cut lengthwise into quarters

  • 2 tbsp sunflower oil for frying

  • 100g macadamia nuts (whole or pieces)

  • 250g vegetable stock

  • 25g stale bread, crusts removed

  • ½ brown onion, evenly diced

  • 1 tbsp sunflower oil

  • 2 garlic cloves, crushed

  • Large pinch saffron threads

  • 80 ml olive oil

  • 20 g extra macadamia nuts for garnish

Directions:

  1. To make the macadamia sauce, first soak the macadamias overnight in the vegetable stock.

  2. The next day, heat a small pot over medium low heat and add the sunflower oil, then onion and stir constantly so as not to add any colour. After 3 minutes of cooking add the garlic cloves and continue to stir - again looking to cook without adding colour. After 2 minutes add the bread and saffron and cook for another 30 seconds. Once the saffron has become fragrant, add the stock/macadamia mix and bring to a gentle simmer, stirring occasionally.

  3. Once the nuts have softened, remove from the heat, place in a food processor/blender and allow to cool slightly. Turn on the processor and slowly drizzle in the olive oil. The final consistency should be thick but still pourable. Season to taste and keep somewhere warm.

  4. Preheat oven to 230C. To roast the broccoli, bring a large pot of salted water to the boil and blanch the broccoli for two minutes. Pat dry and drizzle liberally with olive oil. Place on roasting tray and roast for 10 - 15 minutes or until golden brown/black patches start to appear. Brassicas (Cabbage, Broccoli, Cauliflower, Brussels sprouts etc) all take on a sweetness when burnt slightly.

  5. Place charred broccoli on the plate and drizzle with the warm macadamia sauce. Grate or crumble additional toasted macadamia nuts just before serving.

Recipe Credit: Wayde Drummond

Photography Credit: Jess Wyld

Roasted broccoli with macadamia saffron
 

Roasted Strawberries With Rose Water Ricotta And Pistachio  Meringue

Ingredients:

  • 500g strawberries, tops removed

  • 2 tbsp icing sugar

  • 250g fresh ricotta

  • 1 tbsp icing sugar

  • ½ tsp salt

  • 1 tsp rose water

  • Store bought meringues (or home-made), crushed into irregular sized pieces

  • 50g pistachios, toasted and crushed

Directions:

  1. Preheat oven to 230C and place strawberries cut side down, on a cake rack lined with baking paper. Put the rack onto a roasting tray and dust strawberries with the icing sugar and bake strawberries for 20 minutes. Remember you are trying to roast the strawberries, not stew them - (which is why they are put on the cake rack).

  2. Place ricotta, icing sugar, salt and rose water in a food processor and blend until smooth, or whisk by hand.

  3. Quenelle (if you're feeling fancy) or dollop the ricotta onto serving places and surround with the roasted strawberries. Scatter the meringues and pistachios liberally on and around the plate, go nuts!

Recipe Credit: Wayde Drummond

Photography Credit: Jess Wyld

 Southern Forests Food Council Inc.

6a Brockman Street, Manjimup Western Australia 6258

 

marketing@southernforestsfood.com

+61 (0)8 9772 4180 

 

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