AUSSIE RULESThe best barbecues, seafood, salads and sweets for Australia Day

Whether you're planning a cheeky long weekend away, or simply firing up the barbecue, Cooked has

every recipe you need for a sensational Australia Day.

We've dipped into our talented pool of Australian chefs to bring you the best of summer cooking, not only for our

national celebrations, but for every piping-hot day to come.

Lyndey Milan embraces native ingredients in her impressive lunch for friends, tapping the flavours and health benefits of

indigenous ingredients such as lemon myrtle, wattleseed, yabbies and macadamias, with handy wine suggestions to boot.

Ben O'Donoghue fires up the grill for a relaxed barbecue, complete with beer matches and tips on cooking the perfect steak. And Olympic champion Ian Thorpe shares his virtuous

paleo menu, loaded with beetroot, kangaroo and mango.

If you plan on getting the party started early, look to Billy Law's boozy brunch of Bloody Marys, bacon and eggs, and a bold yet

beautiful Vegemite cheesecake. Trust us, it's a cracker.

And if you're attending an event, don't show up empty-handed. Pack one of Matt Wilkinson's salads or our 'true blue' desserts in

your Esky for a side dish that'll take centre stage.

For more summer inspiration, visit Cooked.com.au.

Australia Day

LYNDEY'S SUMMER LUNCHpage 4

BEN'S BARBECUEpage 10

IAN'S DINNER OF CHAMPIONSpage 14

BILL'S BOOZY BRUNCHpage 18

MATT'S GREEN & GOLD SALADSpage 22

TOP 10 TRUE BLUE DESSERTSpage 24

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LYNDEY MILAN’S SUMMER LUNCH

Barramundi larb with native Australian flavours Serves 4

Larb is a popular north-eastern Thai dish and is also the national dish of Laos. Essentially it is a sour and spicy meat, fish or vegetarian salad, fragrant with fresh herbs and spices. There are other regional variations in Thailand and the meat or fish can be cooked whole and shredded or minced (ground) and then cooked with the flavourings. As a fan of Australian native spices, I am using those instead.

50g bean-thread noodles¾ tsp ground lemon myrtle*1 tsp ground native pepperberry*2 x 200g barramundi fillets, skin on1 tbs extra virgin olive oil2 garlic cloves, finely chopped3cm piece fresh ginger, finely chopped⅓ cup (80ml) lime juice1 lime, zested or 2-3 native finger limes

½ cup native mint or mint leaves, roughly chopped, plus a few extra sprigs1 small red onion, finely chopped2 witlof or baby gem lettuces, leaves separated

Place the noodles in a large heatproof bowl. Pour over boiling water to cover. Set aside for 5 minutes or until the noodles are tender. Drain well, cut into shorter pieces, cover and set aside.Combine the lemon myrtle, pepperberry and a good grinding of salt. Dust this mixture on both sides of the barramundi.Heat the oil in a large frypan over medium-high heat. Add the barramundi, skin-side down, and cook for 4 minutes, then reduce heat to medium and cook for 2 minutes or until crusted. Turn over and cook on the other side until cooked through, about 4 minutes more. After 2 minutes, add the garlic and ginger to the pan, stirring often.Remove then slide off the crisp skin and reserve. Place fish in a shallow bowl and, using two forks, flake the fish, mixing through garlic and ginger. Season with salt, lime juice and zest or fruit from the finger limes, the mint and onion and mix well. Toss through the noodles and taste for seasoning. Cut the crisp barramundi skin into thin shards.To serve, divide the witlof or lettuce leaves among four plates, top with the barramundi mixture, a few sprigs of mint, extra finger lime pearls, if available, and shards of crisp skin. l* From gourmet shops and spice stores.

WINE: The lemony, herbaceous flavours here are well suited to a riesling or semillon.

Showcasing native ingredients and contemporary techniques, Lyndey’s relaxed menu delivers a modern twist on the Australia Day lunch.

By Lyndey Milan Photography Stuart ScottTaste of Australia

LYNDEY’S NOTE

This also makes a lovely canape in witlof leaves.

This amount makes around 24.

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Mustard pikelets with minted lamb Makes 30 2 tbs extra virgin olive oil200g lamb tenderloin 2 tbs white wine vinegar2 tsp caster sugar1/4 cup shredded mint leaves MUSTARD PIKELETS160g wholemeal self-raising flour1 egg125ml milk2 tbs extra virgin olive oil2 tbs wholegrain mustardButter, to cook

To make the mustard pikelets, place the flour in a large bowl, make a well in the centre and add the egg, milk, oil and mustard. Whisk until smooth.Melt a teaspoon of butter in a large non-stick frypan. Swirl to coat the base, then place heaped teaspoons of the pikelet mixture in the foaming butter. Cook until set around the edges, flip over and cook for another minute or until golden and cooked through. Drain on paper towel and repeat with the remaining mixture, cleaning the pan after each batch with paper towel and adding another teaspoon of butter.Heat 1 tablespoon olive oil in the pan over medium heat. Season the lamb with sea salt and black pepper and cook for 3 minutes before turning and cooking for an additional minute for medium, or longer if desired. Remove from the pan, cover with foil and set aside to rest for 5 minutes before slicing into very thin slices.Whisk the white wine vinegar and caster sugar with the remaining tablespoon of oil in a bowl. Add the mint and sliced lamb and season to taste with sea salt and freshly ground black pepper.Serve the pikelets topped with the dressed slices of lamb, garnished with the mint leaves. l WINE: The soft, gentle flavours of merlot work well here.

A TRADITIONAL AUSTRALIAN

SUNDAY ROAST IN FINGER-FOOD FORM

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Yabbies with lemon myrtle butter and macadamia warrigal greens Serves 4

I caught yabbies myself at Murray Bank Yabby Farm near Albury and took inspiration from local Wiradjuri woman Leonie McIntosh to incorporate Indigenous ingredients into this stunning dish.

16 yabbies1 tsp salt1 small white onion, roughly chopped1 cup (250ml) white wine1 tbs native pepperberries*2 tbs lemon myrtle leaves*1 flat-leaf parsley sprig

LEMON MYRTLE BUTTER½ cup (125ml) white wine½ lemon, juiced1 tsp ground lemon myrtle*2.5cm piece fresh ginger, peeled and finely chopped125g cold butter, diced

WARRIGAL GREENS1-2 tbs macadamia oil or extra virgin olive oil250g warrigal greens, leaves picked60ml water (optional)2 garlic cloves, finely chopped35g macadamia nuts, lightly toasted and roughly chopped

Place the yabbies in the freezer for 15 minutes to put them to sleep. Meanwhile, place 2 litres water, the salt, onion, wine, pepperberries, lemon myrtle leaves and parsley in a large stockpot, bring to the boil then reduce the heat to a simmer. Add the yabbies to the pot and poach for 10 minutes or until red in colour and the tails spring back when pressed. Drain and refresh under cold water.To peel the yabbies, twist off the heads. Using scissors, cut down the side of the shell and peel off; discard. Remove the intestinal tract.For the lemon myrtle butter, place the wine, lemon juice, lemon myrtle and ginger in a saucepan over high heat. Bring to the boil and reduce the liquid by half. Strain and return to the heat, then whisk in the butter until all the ingredients emulsify. Remove from the heat.

For the greens, heat 1 tablespoon of the macadamia oil in a large frypan over medium heat. Add the warrigal greens and cook for 2 minutes or until slightly wilted and bright green in colour. Add the water, if necessary, to help the wilting process. Once wilted, add the garlic and macadamia nuts.Add the yabby flesh to the same pan as the warrigal greens (with an extra

tablespoon of oil, if desired) and flash-fry to brown slightly and heat through.To serve, divide the warrigal greens among serving plates. Top with four yabbies and spoon over the lemon myrtle butter. l* From gourmet shops and spice stores.

WINE: The lemony flavours are well suited to a semillon, and the butter dictates an older one with toasty aged flavours.

LYNDEY’S NOTE

Warrigal greens are also known as warrigal spinach, New Zealand

spinach or Botany Bay greens. They should always be blanched,

even if using for salad, to remove the oxalic acid.

You could substitute silverbeet (Swiss chard), English

spinach or kale.

Deconstructed peach melba Serves 4 Deconstructed desserts are very popular in restaurants. This one is inspired by peach melba, the dessert developed to celebrate famous Australian opera singer, Dame Nellie Melba.

¼ cup (55g) caster sugar1 strip lemon zest4 small peaches4 thyme sprigs, plus extra sprigs with flowers, to garnish100g creme fraiche or light sour cream125g raspberries, to serve

COCONUT & ALMOND CRUMBLE45g flaked almonds40g shredded coconut30g butter¼ cup (55g) caster sugar25g ground almonds

RASPBERRY SAUCE125g raspberries2 tbs icing sugar½ lemon, juiced

Place enough water to cover the peaches in a saucepan large enough to hold the fruit in one layer, and bring to the boil with the caster sugar, stirring to dissolve the sugar. Add the lemon zest, peaches and thyme sprigs, reduce the heat and simmer for 10 minutes covered with a cartouche (see Lyndey’s note) or until the peaches are just tender. Remove the peaches from the liquid and set aside to cool before peeling, halving and removing the stones. Slice each half into quarters, or cut into random shapes if you prefer.For the coconut and almond crumble, toss the flaked almonds in a small frypan over low heat for 3 minutes or until just starting to colour. Add the coconut and continue to toss for a further 2 minutes or until the flaked almonds and coconut are a light golden colour. Remove to a small bowl. In the same frypan, add the butter, caster sugar and ground almonds and cook for 4 minutes or until the butter melts and the mixture colours slightly.

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LYNDEY’S NOTE

A cartouche is a circular round cut from baking

paper, just large enough to cover the pan. The cartouche

will help the top of the peaches stay submerged

and cook evenly.

Remove from the heat and stir through the almonds and coconut, then set aside to cool. For the raspberry sauce, place the raspberries, icing sugar, lemon juice and 2 tablespoons water in a small saucepan. Bring to the boil over high heat, mashing the raspberries to a puree. Reduce the heat and simmer for 1 minute. Push through a sieve to remove the seeds.

To serve, sprinkle each of four plates with the coconut and almond crumble. Top with the peach wedges and teaspoon-sized dollops of creme fraiche. Drizzle over some raspberry sauce, dot with whole raspberries, scatter over the thyme flowers and serve immediately. l

WINE: This is not overly sweet, so try a late-picked riesling.

Wattleseed damper

Serves 6-8

A highlight of my visit to the Wonga Wetlands near Albury was meeting Wiradjuri woman

Leonie McIntosh, who has learned the traditional ways from her elders.

She showed me a 2000-year-old rock mortar and pestle used to grind native spices

like wattleseed. She likes to use these ingredients in a modern way and

shared this recipe with me.

2 cups (300g) self-raising flour½ tsp salt

3 tsp wattleseed30g butter, diced

½ cup (125ml) milk, plus 1 tablespoon extra to glaze

Preheat the oven to 220°C and line a baking tray with baking paper.Sift the flour and salt into a large bowl, add the wattleseed and mix

well. Add the butter and rub in lightly with your fingertips. Combine the milk with ½ cup water, make a well in the centre of the flour and

pour in the liquid all at once. Mix quickly to make a soft dough.Turn the dough onto a floured surface, knead lightly and form into a 12cm round. Place on the baking tray and glaze with the extra milk.

Bake for 15 minutes then reduce the heat to 190°C. Bake for another 10 minutes, turn the damper over then cook for a further

10 minutes or until the damper sounds hollow when tapped.To serve, cut into thick wedges and dot with butter and

a good dollop of honey, jam or a condiment of your choice. l

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LYNDEY’S NOTE

In order to get a stronger flavour from the wattleseed, infuse it in the milk and water mixture for an hour

before use. Leonie recommends serving this with bush tomato butter, made by

adding 2 teaspoons ground bush tomato (akudjura) to 250g soft butter

to combine. Leonie says that it adds a savoury flavour to the butter,

similar to Vegemite.

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Barramundi: one of Australia’s most popular food fishes, this species is versatile in the kitchen. Traditionally, it was wrapped in the leaves of wild ginger plants and baked in the ashes of a fire. Try Luke Nguyen’s chargrilled barramundi in betel leaves. Crocodile: offering a firm white flesh that’s low in fat and high in protein, this aquatic reptile is often found on outback menus. Try Lyndey Milan’s crocodile nori tempura cigars. Eucalyptus: a flowering tree linked to the myrtle family, you’ll find species of Eucalyptus all across Australia (as anyone having observed the landscape will note). Traditionally used for its medicinal properties, its distinct flavour also adds interest to food. Try Mark Best’s chocolate mousse écrasé, eucalyptus and coconut. Finger limes: this elongated lime (in the shape of its namesake) is filled with seeds that pack a flavourful punch. A sought-after item both in Australia and abroad, it can be used in myriad ways, but it’s an ideal accompaniment with seafood. Try Paul Wilson’s heirloom tomato escabeche with finger lime goat’s crema.

A TO Z of native Australian ingredients

Australian cuisine is hard to define. ‘Modern Australian’ implies a chef ’s interpretation of our country’s multiple cultural influences. Items like pavlova and lamingtons spring

to mind as traditionally ‘ours’, but even those are contentious claims. What we can say with certainty is that indigenous ingredients are an important part of our national

heritage, and there are a number of Australian chefs that employ native flavours with flair.

Kangaroo: packed with iron and low in fat, kangaroo makes a lean, local alternative to beef or lamb. Try Rohan Anderson’s kangaroo shanks. Lemon myrtle: the leaves from this flowering plant are dried and ground, and used to flavour everything from seafood to sweet dishes. Try Bitesize Savoury’s barramundi burgers with lemon myrtle mayonnaise.Macadamia nuts: indigenous to Australia and one of our largest exports, macadamias have a creamy flavour and crunchy texture (we like to freeze them and eat them as a cool treat in summer). Try Kate Bradley’s macadamia ‘ricotta’ cheese. Moreton Bay bugs and Balmain bugs: closely linked to lobsters, this seafood species is a native Australian delicacy. Best bought fresh from seafood markets, if buying chilled bugs check when they were last alive (they deteriorate quickly unless frozen). Try Ben O’Donoghue’s Moreton Bay bugs with figs and pancetta kebabs.Pepperberry (aka dorrigo pepper): both the leaves and the berries from this native plant are used as a spice. As it's much hotter than your run-of-the-mill pepper, when experimenting

with this in your recipes keep in mind your tolerance of heat and adjust accordingly. Try Bitesize Savoury’s fig galettes with jamon and pepperberry mayonnaise. Quandong: a native berry often likened to a peach, it has a tart flesh and was used by Indigenous Australians for the medicinal properties of its leaves. Samphire: fresh samphire has a woody appearance, and in season (October to March) it’s bright green. This native succulent is found primarily in South Australia’s waterways, with a crunchy texture and salty flavour (though saltiness is reduced with cooking) that works well with seafood. Try Matt Wilkinson’s crab, samphire and mustard on toast. Warrigal greens: a native spinach that’s high in antioxidants and much more robust than its English counterpart, this was a popular ingredient with early settlers. Warrigal greens must be blanched in boiling water before use, even when using in salads, to remove any harmful oxalates. Try Paul Wilson’s hapuka with clams and sea vegetables.

Wattleseed: this prevalent flowering plant has been a part of the Indigenous Australian diet for thousands of years. Traditionally ground into flour and used in bush breads, roasting wattleseeds creates a nutty aroma and flavour that works well in drinks and desserts. Only some wattles are edible – the most sought out species is the AC retinodes - Wirilda, which is now being planted commercially for its popularity in cooking. Try Lyndey Milan’s wattleseed Anzacs. Yabbies: this freshwater crayfish is endemic to South Australia, though there are various similar species found across the country, including Western Australia’s marron. Try Jim McDougall’s salad of yabby, nashi and caramelised macadamias.

EUCALYPTUS

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MACADAMIA

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Prawns, lamb cutlets, steak and even bananas get the barbecue treatment when Ben fires up the grill on January 26.

BEN O’DONOGHUE’S BARBECUE

Barbecued tamarind prawns Serves 4 600g fresh large tiger prawns2 tbs tamarind paste2 tbs kecap manis1 tbs palm sugar1 tbs freshly ground black pepperLime wedges1 small bunch coriander, trimmed2-4 fresh green chillies, seeded and quartered lengthways (optional)

Prepare your barbecue – preferably a charcoal barbecue grill – for cooking over high heat. (You can also cook these prawns on a flat barbecue plate.)Rinse the prawns well, then pat dry with a clean cloth. Using a sharp knife, make an incision along the outside curve of the tail. Remove the vein.In a bowl, mix together the tamarind paste, kecap manis, palm sugar and pepper.Pour the mixture over the prawns, rubbing it over the shells and into the incision in the tails. Cover and marinate for 1 hour.

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Remove the prawns from the marinade and place on a rack over the charcoal grill or barbecue. Grill the prawns for about 3 minutes on each side, brushing them with marinade as they cook.Serve straight away, with lime wedges, coriander and chillies if desired. l

BEER MATCH: Hoegaarden White Beer

By Ben O’DonoghuePhotography Billy LawBen’s BBQ Bible

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16 french-trimmed lamb cutlets250g hummus1 preserved lemon, flesh and pulp removed, skin finely diced⅓ cup dukkah¼ cup mint leaves, shredded

Prepare your barbecue for direct cooking over medium heat. You can use either the fat griddle or the chargrill portion of the barbecue.

Just prior to barbecuing, season the cutlets with salt and pepper. Place on the barbecue and cook to your preferred degree. I prefer medium for lamb, for the best texture and tenderness — so about 3-4 minutes each side.Remove cutlets to a tray to rest for 3 minutes.Just prior to serving, smear about 1 teaspoon of the hummus over the face of each cutlet.

Top with a little preserved lemon.Liberally sprinkle with dukkah to give a nice crunch, then finely scatter with the mint for freshness. Serve straight away. l

BEER MATCH: James Squire Constable Copper Ale

Dukkah-crusted lamb cutlets Serves 4 These lamb cutlets make a great canape or finger food at a barbecue, or you can combine them with a delicious potato salad for a more substantial meal. For ease I use ready-made hummus and dukkah, but you can easily make your own.

PRO TIPIf you’d like to make

everything from scratch, whip up Daniel Wilson’s

hummus and Greg Malouf’s

dukkah

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Aussie steak sandwich Serves 6 Flank steak is an often-overlooked option when it comes to barbecuing. Cut from the belly, it is substantially tougher than rump or sirloin and benefits from being marinated and tenderised. Ideally, this recipe should marinate for two days. For this reason it has a far better flavour than most grilling steaks.Flank steak is popular in France, where it is known as bavette, and also in Mexico, where it’s called arrachera and is used in tortillas, and in Texas, where it is cooked slowly, like you would a brisket. I prefer the good old Aussie way! Marinate it really well and then just show it the fire. Cook it quickly and cut it thin, and you will enjoy the best steak sandwich this side of the black stump.

1kg skirt or flank steak, trimmed of sinew, but leave the fat12 pide pieces, split in half lengthways2 vine-ripened tomatoes, sliced2 handfuls rocket

MARINADE2 garlic cloves, crushed2 long red chillies250ml olive oil2 tbs sherry vinegar2 tbs worcestershire sauce1 tbs tinned chopped tomatoes100ml kecap manis1 tsp freshly ground black pepper2 tbs thyme

ONION CONFIT75g butter5 large onions, finely sliced1 tbs sugar1 rosemary sprig

HONEY–MUSTARD MAYONNAISE4 tbs mayonnaise1 tbs dijon mustard2 tsp runny honey

Prepare the marinade by combining all the ingredients in a food processor and blitzing. Rub into the trimmed steak and leave to marinate in the refrigerator overnight, but for the best flavour for 2 days.Prepare the onion confit by melting the butter over low heat. Add the onions, sugar and

rosemary, and cook slowly until soft, golden and sweet. The confit can be made in advance and will keep for 1 month in the refrigerator if stored in an airtight container.To make the honey-mustard mayo, simply combine all ingredients well.Remove the meat from the marinade, pat it dry and allow to come to room temperature.Prepare your barbecue for direct grilling over high heat. I recommend that you cook the steak to medium-rare and no more.

Once cooked, allow the steak to rest.Place the marinade in a small saucepan and cook until reduced.To make each steak sandwich, spread the untoasted side of the bread with onion confit, add tomato and rocket, and dress with the mayonnaise. Slice the meat thinly, dress with the reduced marinade, place on top of your salad and top with a slice of toasted bread. l BEER MATCH: Colonial Brewing Draught

PRO TIPTo take your steak

sandwich to the next level, make Ben's

mayonnaise. Store in the fridge for

up to 1 week.

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Serves 6 Caroline, a good friend of mine, gave me this cracking barbecue recipe. It’s nothing revolutionary, but it really appealed to me because I love the combination of bananas and peanut butter.You need a sweet tooth for this one, so don’t say I didn’t warn you! Be prepared for the kids to start bouncing off the walls. This is a great recipe to make when you’re going camping or having a barbecue in the great outdoors as you can prepare the bananas in advance and they travel well. 6 ripe bananas, unpeeled1 Snickers bar, thinly sliced1-2 tbs runny honey1-2 tbs crushed salted peanutsCream or ice-cream, to serve

BEN O’DONOGHUE: HOW TO COOK THE PERFECT STEAKFrom Ben’s BBQ Bible

Follow these simple steps and you’re guaranteed to end up with the perfect steak every time.

gCHOOSE YOUR CUTThe cuts that are best suited to the high heat of direct grilling are well-marinated skirt steak or cuts such as sirloin, porterhouse, T-bone, rump or tenderloin (fillet). These cuts have a broad surface area that takes advantage of the high heat.

gSEASON YOUR MEATBring your steaks to room temperature and season with sea salt and freshly ground pepper just prior to grilling. The coarse salt helps to protect the meat from sticking to the grill and gives it a lovely crust.

gPREPARE YOUR GRILLYour fire should be built or the gas arranged so you have a hot area and a cooler area so you can move your steak from the high heat to a more steady, lower heat. This is more important if you’re cooking large, thick steaks as opposed to thin, quick-cook steaks. Be sure that your grill is clean and free of oil and fat. I never oil the steaks or the grill as oil cooking over a high heat will burn and flavour the meat. A hot fire and some seasoning are all you need to stop the steak from sticking.

gCOOK YOUR STEAKS Never overcrowd your grill. Seal your steak on the first side for 2-3 minutes, then rotate it 90 degrees to form crisscross grill marks. You should only turn steaks a maximum of three times. As a general rule, when cooking inch-thick steaks, turn them over after 5 minutes and repeat the crisscross cooking on the other side. You will require a little less time on the second side, as the meat will be hotter; allow 3-4 minutes. Give the meat a final turn for just 30 seconds to heat the other side and to balance the movement of moisture.

gCHECK FOR DONE-NESS To tell how cooked your steak is, the best method is to touch it. You should never cut a steak to check this. I use the finger-to-thumb method, which replicates the feeling of ‘done-ness’. To do this, feel the fleshy pad at the base of your thumb, which should feel different depending on which finger is gently meeting your thumb. As a rough gauge: thumb and index finger = rare to medium-rare; thumb to middle finger = medium-rare to medium; thumb to ring finger = medium to medium-well-done; thumb to pinkie = medium-well-done to well-done.

gALLOW TO REST Rest the meat for half the time you took to cook it to allow the proteins to relax and the moisture to settle within the meat.

View our steak recipe collection on Cooked.com.au

Prepare your barbecue for cooking on medium heat.Use a sharp knife to make an incision along the length of each banana, being careful not to cut all the way through.Insert slices of the Snickers bar into the split bananas, dividing the chocolate equally among the fruit. Drizzle with a little honey, sandwich the bananas back together and wrap in foil.Place over the direct heat of the barbecue and cook for 5 minutes on each side. When cooked, unwrap the bananas, sprinkle with the crushed peanuts and serve with cream or ice-cream. l

BEER MATCH: Moon Dog Holdin’ Hay Time

Barbecued banana split

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IAN THORPE’S DINNER OF CHAMPIONS

By Ian ThorpePhotography Gorta Yuuki (studio) and William Meppem (location)From Cook for Your Life

What would Australia Day be without beetroot, kangaroo and summer fruits? Olympic champion Ian Thorpe shares a virtuous dinner for our national day.

Beetroot-cured salmon with fennel salad Serves 6

This dish can make you appear a more expert cook than you really are! Everyone always tries to guess what flavours are in it. The fennel seeds give the dish fresh earthiness, while the beetroot gives it sweetness as well as vibrant colour. You'll need to begin the salmon 36 hours in advance.

2 tbs black peppercorns1 tbs fennel seeds4 beetroots, peeled and grated2 limes, zested and juiced1 orange, zested and juiced1 cup dill leaves, finely chopped1 cup flat-leaf parsley leaves, finely chopped1½ cups (330g) caster sugar130g sea salt1.2kg side of salmon, pin-boned and skinned

FENNEL SALAD2 baby fennel bulbs, finely sliced1 red onion, thinly sliced1 cup mache (lamb’s lettuce) leaves¼ cup dill leaves, chopped2 tbs lemon juiceFreshly ground black pepper

Finely grind the peppercorns and fennel seeds in a mortar. Transfer to a bowl along with the beetroot, citrus zest and juice, herbs, sugar and salt and toss well.

Place the salmon in a large, deep tray and cover the top with the beetroot mix. Cover and refrigerate for 24 hours. Turn the salmon and re-cover with the beetroot mix, and refrigerate for a further 12 hours.To make the salad, combine the fennel, onion, mache and dill in a bowl. Dress with the lemon juice, season with pepper and toss to combine.Scrape the beetroot mixture from the salmon and pat the fish dry. Thinly slice the fish and serve with the fennel salad. l

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Chilli kangaroo with coffee and chocolate Serves 6

2 tbs olive oil2 small red chillies, finely chopped6 x 180g kangaroo fillets185g beef or veal stock⅓ cup (80ml) red wine1 garlic clove, bruised1 sprig of rosemary2 shots (60ml) freshly brewed espresso coffee30g dark chocolate (70% cocoa solids), grated

Combine the oil and chilli in a bowl and season with salt and pepper. Add the kangaroo fillets and coat well. Marinate in the refrigerator for 2 hours (or longer if you like your food spicy).Combine the stock, wine, garlic and rosemary in a small saucepan and place over high heat. Boil for 8-10 minutes until the liquid reduces by half. Remove the garlic and rosemary from the pan and add the coffee. Simmer for another 5-6 minutes (don’t boil rapidly as the coffee may become bitter). Remove from the heat and add the chocolate, stirring until melted.Heat a frypan over medium-high heat and cook the kangaroo fillets for 2-3 minutes on each side, for medium-rare. Allow to rest for 10 minutes. Slice the kangaroo thickly and serve with the coffee and chocolate sauce. l

Roasted pumpkin & hazelnut salad Serves 6

800g pumpkin, peeled and cut into 2 cm cubes1 red onion, quartered2 tbs olive oil1 tbs lemon juice200g baby spinach leaves¾ cup hazelnuts, roasted and roughly chopped

Preheat the oven to 220°C. Put the pumpkin and onion in a large baking dish and drizzle with 1 tablespoon oil. Season with salt and pepper and toss well. Roast for 40 minutes or until golden brown, then leave to cool to warm or to room temperature, depending on your preference. (In winter I like to serve the salad warm, while in summer I serve it cool.)Meanwhile, make the dressing by combining the remaining oil with the lemon juice in a small bowl.Tip the roasted pumpkin and onion into a large bowl and add the spinach, hazelnuts and dressing. Toss to combine, and serve. l

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Mango & berry soup Serves 6 This is a great summer dessert that is all fruit and no sugar. The mangoes and berries are pureed separately, then poured into bowls creating bright bursts of yellow and red – it presents beautifully at a dinner party. Lemon juice takes out some of the sweetness of the mango so it doesn’t overpower the berries.

3 mangoes, fleshed¼ cup (60ml) lemon juice450g strawberries, hulled125g raspberries¼ cup fresh spearmint leaves2 tbs pistachios, finely chopped

Put the mango and lemon juice in a food processor and blend until smooth. Pour the mixture into a jug. Rinse and dry the food processor, then blend the strawberries and raspberries together. Pour into another jug.Select wide, shallow bowls to serve. Carefully pour the berry mixture into half of one bowl while at the same time pouring the mango mixture into the other half. The aim is to have two neat semicircles of yellow and red. Continue pouring the soup into the remaining bowls. Decorate with the spearmint leaves and chopped pistachios. l

BILLY LAW’S BRUNCHKick off your Australia Day celebrations with Billy’s indulgent brunch, including Bloody Marys, bacon and eggs, and a surprise appearance by Vegemite.

Bacon Bloody Mary Makes 1

For me – and most of us – the ultimate hangover cure has long been a breakfast big on bacon with a tall, spicy Bloody Mary. This tomato juice and vodka-based cocktail has been dubbed the world’s most complex cocktail as its ingredients are more akin to a soup than a cocktail. But I figure why stop there – this is the ultimate hangover cure in one glass. Make the bacon-infused vodka 3-7 days in advance.

Ice1 shot bacon-infused vodka (recipe below)250ml tomato juice½ lemon, juiced1 tsp worcestershire sauce1-2 dashes hot sauce, such as TabascoPinch freshly ground black pepper1 slice spicy beer and maple candied bacon (see recipe page 19)1 celery stalk

BACON-INFUSED VODKA4 slices spicy beer and maple candied bacon (see recipe page 19)750ml bottle vodka

CELERY SALT10-12 celery leavesOlive oil spray35g sea salt flakes

To make the bacon-infused vodka, put the candied bacon in a large, clean sterilised jar with a lid, then fill it with the vodka (keep the original bottle), making sure all of the bacon is fully submerged. Screw the lid on tight, refrigerate and infuse until the vodka reaches the infusion level to your liking, from 3 days up to 1 week. Place a piece of muslin (cheesecloth) over a sieve and drain the vodka through the sieve into a clean jug. Do this twice to get rid of as much bacon fat in the liquid as possible. Using a funnel, pour the infused vodka back into the bottle and keep it chilled in the refrigerator.To make the celery salt, preheat the oven to 180°C. Lay the celery leaves on a baking tray in a single layer, spray with some oil and sprinkle with the salt. Bake for 10 minutes, or until the celery leaves are dry. Remove and let cool. Grind the celery leaves and salt together using a mortar and pestle until they resemble green sand. Tip this out onto a small plate ready for dipping the rim of the glass.To make the Bloody Mary, wet the rim of a glass with water then dip it in the celery salt and set aside.Half-fill a cocktail shaker with ice, add the infused vodka, juices, sauces and pepper. Cap and shake to chill. Pour into the glass. Garnish with the candied bacon and celery stalk. l

By Billy LawFrom Have You Eaten and Man Food

page 18

Spicy beer and maple candied bacon Makes 10 Forget the mixed nuts or corn chips, this is the ultimate beer snack! But make sure you save some for the Bacon Bloody Mary recipe.

115g soft brown sugar3 tbs maple syrup¼ cup (60ml) beer½ tsp cayenne papper10 streaky bacon slices, cut in half

Preheat the oven to 200°C. Line a baking tray with foil, then place a wire rack on top.Stir the sugar, maple syrup, beer and cayenne pepper in a bowl until the sugar has completely dissolved into a thick syrup.Brush the bacon on both sides with the syrup, arrange on the wire rack, then bake for 10 minutes. Remove from the oven, brush the bacon again with the syrup on both sides. Pop it back in the oven and cook for a further 10 minutes. Repeat the process a few more times until the bacon is crisp and browned. It should take about 40 minutes.Remove from the oven and cool on the wire rack to harden. Serve as a snack. l

page 19

Breakfast pie Serves 2 8 short bacon slices2 large eggs, beaten¼ cup (60ml) full-cream milkHandful chives, finely choppedHandful English spinach, roughly chopped1 sheet puff pastry2 hard-boiled eggs, peeled1 egg, lightly beaten for egg wash

Preheat the oven to 220°C and place a baking tray on the middle rack of the oven. Cook the bacon in a frypan over medium-high heat until lightly coloured, then remove and drain on paper towel.Put the eggs and milk in a bowl, stir to combine, then stir in the chives and spinach. Season with salt and pepper.

Grease a 20cm x 12cm ceramic dish or baking dish. Line the dish with the puff pastry, gently pressing the pastry down so it fits in all the corners. Leave the pastry hanging over the rim of the dish.To assemble, arrange 4 bacon slices in the base of the dish, then place the hard-boiled eggs on top. Pour the egg and spinach mixture into the dish, then jiggle the dish a little to get rid of any air pockets. Place the remaining bacon over the top.Lift the pastry up from the longest sides and fold them towards the centre, sealing the mixture inside. Trim off the shorter ends of the pastry, then fold them inwards and press down to seal. Decorate the dish with some of the pastry offcuts. Brush the pastry with the egg wash and then use a knife to make a few incisions in the top of the pastry, to let the steam out when baking.Place the pie on the hot baking tray and bake for 20 minutes, then reduce the oven to 180°C and bake for a further 20 minutes, or until the pastry is light golden brown. Serve hot with tomato sauce, barbecue sauce or chilli onion jam. l

page 20

Vegemite cheesecake Serves 10-12 I can see some of you screwing up your faces at the mere title of this recipe. All I can say is ‘don’t judge it until you’ve tried it’. As we know, salt brings out the sweetness in food, and this works the same way: the salty Vegemite enhances the sweetness of the cheesecake. I also find the yeast in the Vegemite helps the cake to rise better when baking, which yields an airier texture. Are you convinced yet? CRUST 250g plain sweet biscuits150g unsalted butter, melted2 tbs caster sugar

CHEESECAKE500g cream cheese, softened1 cup (220g) sugar3 large eggs1 cup (250ml) thickened cream1 tbs lemon juice2 tbs Vegemite yeast extract

VEGEMITE CHOCOLATE GANACHE250g dark chocolate, roughly chopped150ml thickened cream1 tbs Vegemite yeast extract

adding the next. Add the cream, lemon juice and Vegemite, and beat until smooth and creamy.Pour the mixture into the prepared crust, tap the tin gently on the bench top to get rid of any air bubbles and level the surface. Wrap the bottom and side of the tin in foil, then place it in a 4cm deep baking dish. Pour boiling water into the baking dish until the water reaches halfway up the side of the cake tin. Make sure there are no tears or holes in the foil; if so, the water may seep into the tin and you’ll end up with a soggy crust base.Bake the cheesecake in the oven for 1 hour. It should be just set but still wobbly in the centre. Turn the oven off, and let it cool in the oven for at least an hour. This will allow the cake to finish cooking and prevent cracking on top. Take it out and let it finish cooling on the bench top if it’s still warm. Cover with plastic wrap and refrigerate overnight to set.To make the Vegemite chocolate ganache, put the chocolate in a heatproof bowl. Heat the cream in a saucepan until boiling point, then quickly remove from the heat and pour over the chocolate. Let the chocolate soften for a minute, then stir until the chocolate has melted. Add the Vegemite and stir to mix well. Pour the chocolate ganache over the cheesecake, tilting the cheesecake in a circular motion to spread the ganache evenly. Cut into small slices and serve. l

Preheat the oven to 180°C. Line the base of a 24cm springform cake tin with baking paper.Mix together the ingredients for the crust, then tip the mixture into the prepared tin and gently press the crumbs evenly over the base and about 5cm up the side. Place in the refrigerator to set.To make the cheesecake, beat the cream cheese and sugar using an electric mixer until smooth. Add the eggs, one at a time, making sure each egg is fully incorporated before

Vegemite roast chickenFor an Aussie take on roast chicken, Ben looks to our tar-black icon. "I use Vegemite as a stock base for a lot of things," says Ben. "When I first started making pies in the UK, I used it as a flavour base and colouring agent. However, when you end up needing 20 kilos of the stuff a week, it can get a little tedious opening jar after jar! Thankfully, you don’t need that much for this recipe.”

HAPPY LITTLE VEGEMITESIt’s not only Billy Law who likes to push the boat out with Vegemite. Ben O’Donoghue and Rosie Birkett also draw on this salty, savoury, umami-bomb to flavour a range of dishes. Gougeres

For a posh take on Vegemite and cheese, whip up a batch of Rosie Birkett’s gougeres. OK, so British Rosie uses Marmite in her original recipe, but she says Vegemite will also work a treat in these cloud-like choux pastry puffs.

Shearer pieBen also pumps up the volume in this classic lamb pie by adding a tablespoon of Vegemite, which he says acts as a stock base.

page 21

Pandan kaya lamingtons Makes 15

After living in Australia for 10 years, I finally became a citizen in 2007. Other than receiving a certificate and a wattle tree, I was given three other items from friends that have encouraged my passion in cooking: a CWA cookbook, a meat pie, and a lamington (which I devoured at the ceremony). While I do call Australia home, a part of me still belongs to Malaysia. Thus, this pandan kaya lamington was born.

50g cornflour75g plain flour50g self-raising flour6 eggs150g caster sugar1 tsp pandan essence

KAYA JAM3 eggs2 egg yolks100g caster sugar50g dark brown sugar250ml coconut cream3-4 pandan leaves, washed

CHOCOLATE SAUCE150ml water175g caster sugar50g unsweetened cocoa powder250ml thickened cream100g dark chocolate, chopp

TO FINISH180g desiccated coconut

To make the kaya jam, put the eggs, egg yolks, caster and brown sugars in a large metal or glass bowl, and beat until the sugars have dissolved.Heat the coconut cream in a saucepan to boiling point, then quickly remove from the heat. Pour the hot coconut cream into the egg mixture in a slow, steady stream, stirring continuously so it doesn’t curdle.Stack all the pandan leaves together and tie them into a knot, then drop the leaves into the mixture. Place the metal bowl on top of a saucepan of simmering water. Using a silicone spatula, stir the egg mixture and scrape the bowl all the while to stop it curdling, until it reaches a smooth custard consistency with a nice golden brown colour – this will take

about 1 hour (this is a crucial step so don’t walk away). Test to see if the mixture is ready by using the ‘parting the sea’ technique: use the spatula to draw a line through the mixture in the bowl; if the line stays visible for a couple of seconds before the mixture flows like lava and covers the line, it is ready.When the jam is cooked, it should be very thick and glossy and deep brown in colour. Remove the bowl from the heat, squeeze all the sticky jam out of the pandan leaves, then discard them. Strain the jam through a fine sieve into a jug. Leave to cool before storing in a sterilised jar. (The jam keeps well for a week at room temperature or store in the refrigerator for up to 1 month.)Preheat the oven to 180°C. Grease two rectangular 15cm x 20cm cake tins and line with baking paper. Triple-sift the cornflour, plain flour and self-raising flour into a bowl, then set aside.Using an electric mixer on high speed, whisk the eggs for 10 minutes until thick and frothy. Then gradually add the sugar, whisking constantly until the mixture has tripled in volume. Using a metal spoon, fold one-third of the egg mixture and the pandan essence into the flour, making sure it is well incorporated. Then fold in the rest of the egg mixture in two batches – be extremely gentle and try not to knock too much air out of the batter. Divide

the cake mixture evenly between the two tins.Bake in the oven for 20-25 minutes. The cakes are ready when a skewer inserted into the centre of the cake comes out clean. Turn off the oven, but leave the cakes in the oven for 10 minutes, then remove and leave to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.Spread a layer of kaya jam on the flat side of one of the sponge cakes, then sandwich with the other one over the top.To make the chocolate sauce, put the water, sugar and cocoa in a small saucepan and bring to the boil. Reduce the heat and simmer for 10 minutes, then add the cream and bring it back up to boiling point. Put the chopped chocolate in a heatproof bowl, then pour the hot cocoa mixture over the chocolate. Let the chocolate soften for a minute, then stir until the chocolate has melted. Set the chocolate sauce aside until it is cool enough for coating.Have the bowl of chocolate sauce, a bowl of desiccated coconut and a wire rack over a baking tray ready. Cut the cake into fifteen 5cm cubes. Using two forks, dip the cake into the chocolate sauce, then drop it in the bowl of coconut. Sprinkle the cake with coconut and then roll it around until it is well coated. Repeat for all the cakes. Place the lamingtons on the wire rack to set for 1 hour before serving. l

page 22

By Matt WilkinsonPhotography Jacqui Melville

From Mr Wilkinson’s Simply Dressed SaladsSo you’ve been asked to bring a salad?

Make your side dish the main event by whipping up one of Matt Wilkinson's green-and-gold wonders.

Pineapple, mint & coconut salad Serves 4

1 pineapple, peeled, cored and cut into long ‘finger’ wedges50g coconut sugar1 tsp salt flakes8-10g dried mint leaves, roughly chopped1 tsp whole white peppercornsSmall mint leaves, to garnish½ fresh young coconut, flesh only, well chilled

Lay the pineapple wedges on a serving plate. Using a mortar and pestle, grind together the coconut sugar, salt, dried mint and peppercorns. Sprinkle the mixture all over the pineapple, then scatter with the fresh mint leaves.Cut the coconut flesh into thin strips and arrange over the top. Eat with your hands, making sure you get the fresh coconut too! l

MATT WILKINSON’S GREEN & GOLD SALADS

Salad of beans with honey dressing and smoked almondsServes 4

300g green beans, topped and tailed300g butterbeans, topped and tailed300g flat green beans, topped and tailed1 small handful flat-leaf parsley, washed and torn1 small handful mint, washed and roughly chopped2 eschalots, thinly sliced

HONEY DRESSING90g honey50g smoked almonds, chopped100ml olive oil50ml sherry vinegar

Bring a large pot of water to the boil. Add beans and cook for 2-3 minutes. Test to see if they’re cooked by scooping one out of the water and biting into it – you’re looking for a little crunch to still be there. Once done, drain the beans in a colander and refresh under cold water until cool. Set aside.To make the dressing, add honey and almonds to a little pot and warm gently over low heat. Add oil and vinegar and take off the heat.Place beans in a bowl, add herbs, eschalot and dressing, mix together, then serve. l

page 23

Fossie’s charred corn & potato salad Serves 4

Avocado, sweet potato & walnut salad Serves 4

2 sweet potatoes, scrubbed but not peeled1 ripe avocado, flesh sliced1 small fennel bulb, cored and thinly sliced2 tbs chopped walnuts2 tbs chopped dill pickles1 large handful mache (lamb’s lettuce) leaves2 tbs dill leaves1 tbs flat-leaf parsley leaves50g pecorino or hard salted ricotta

LEMON & WALNUT DRESSING2 lemons, juiced100ml grapeseed oil or canola oil2 tbs walnut oil1 tbs honey, warmed1 garlic clove, finely chopped

Preheat the oven to 210°C. Stab the sweet potatoes all over, place on a baking tray and roast for 30-50 minutes, or until you can insert a skewer through them. Let cool, then peel off the skin and cut the sweet potatoes into rounds.To make the dressing, whisk all the ingredients together, then season to taste with salt flakes.To serve, arrange the sweet potato and avocado around a plate. Lightly dress the fennel with some of the dressing and arrange over the top, then layer with walnuts and dill pickles. Dress with some more dressing.In a bowl, combine the mache, dill and parsley. Dress lightly, then scatter over the salad. Grate the pecorino all over, using a microplane. Serve immediately. l

My business partner, Ben Foster, is a damn good cook. Don’t tell him I said that, but he really is – although he’s a bit messy in the kitchen, like all ‘home chef wannabes’, hehehe. This is one of his staple summer salads that I have enjoyed many a time at his house.

1kg boiling potatoes (such as pink fir, kipfler or small Nicolas), peeled and roughly diced 2 corn cobs, husks removed125g A Frenchman’s mayo ¼ tsp chipotle chilli powder1 tbs pickled jalapeno chillies, chopped3 spring onions, chopped1 small handful coriander, leaves picked, washed and chopped1 lime, juiced

Place potatoes in a pot and cover with water. Bring to the boil and cook for 5-7 minutes until tender when poked with a sharp knife. Drain and set aside.Meanwhile, preheat a chargrill or barbecue to high. Toast the corn cobs until nicely browned all over, but not burnt. All up it’ll take a good 15-20 minutes to cook the cobs. Take off the heat, leave to cool a little, then slice off the kernels using a sharp knife.In a small bowl, stir together the mayonnaise, chilli powder and jalapeno.Put the potato and corn in a large bowl, then stir in the mayo mixture. Add the rest of the ingredients and season with flakes and pepper. Mix together gently, then serve. l

MATT'S NOTEThis is the perfect

barbecue salad or lunch. A good sprinkling of

fried bacon or chorizo doesn’t go astray, and adds a lovely

texture.

page 24

TOP 10 DESSERTSGive your guests a sweet send-off with one of the Australian-accented desserts, including classic lamingtons, indulgent gelato and boozy tarts.

Finger lime & tequila tartBy Paul WilsonPhotography Chris Middleton From Cantina

Pavlova gelatoBy Nick PalumboPhotography Billy Law From Gelato Messina

Upside-down salted caramel cheesecake with macadamia pralineBy Lyndey MilanPhotography Stuart Scott From Taste of Australia

LamingtonsBy Margaret FultonPhotography Geoff Lung From The Margaret Fulton Cookbook

Grilled pineappleBy Ben O’DonoghuePhotography Billy Law From Ben’s BBQ Bible

Keep the barbecue blazing

for this zesty rum-spiked

sweet.

Turn the traditional

cheesecake on its head with

Lydney’s modern twist

Pro cooks should have a crack at this

four-part gelato recipe.

Native finger limes and

macadamia pastry give this tart a ‘true blue’

accent.

Who can resist freshly

made sponge cake dipped in chocolate

and coated in coconut?

page 25

Raspberry & passionfruit tartBy Gabriel Gaté Photography Mark Roper From 100 Best Cakes and Desserts

This pretty tart is ideal for

Australia Day as it resembles a giant

Iced VoVo.

Tim Tams and ice-cream?

Sold.

Lemon myrtle adds a native flavour to this

old-school classic.

Pavlova nestsBy Margaret FultonPhotography Mark Roper From The 12 Days of Christmas

No Australia Day celebration

is complete without a fruity

pavlova.

Lemon myrtle deliciousBy Billy LawPhotography Billy Law From Have You Eaten

Homemade Tim TamsBy Sarah CoatesPhotography Chris Middleton From The Sugar Hit!

Up your baking game

with this super-charged take on

the original.

Tim Tam ice-cream dessertBy Gaye WeedenPhotography Mark Roper From Cooking From The Heart