Winter 2024

Winter Wowsers!

Matt has been busy with a feast of food festivals and events, so we’ve chosen three of our favourite recipes from the past 10 years (yes really!) that he has lovingly created! Enjoy! – Deb Caruso, Editor-in-Chief

Roasted Grass-fed Fillet of Beef with Walnut Stuffing and Sauteed Greens

Serves 4

Ingredients:

• 800gm whole grass-fed beef fillet, trimmed
• 1 onion, diced
• 1 clove garlic, finely sliced
• 1 tbs olive oil
• 1 cup grated cauliflower
• 150gm walnuts, roughly chopped
• 1 egg
• 1 tsp chopped thyme
• 200gm Brussels sprouts, sliced
• 1 bunch cavolo nero, roughly chopped
• 1 bunch kale, roughly chopped
• 2tbs olive oil
• 1 onion, diced
• 1 clove garlic, sliced
• 1 red chilli, sliced
• ½ tsp fennel seeds
• 50ml apple cider vinegar
• Salt and pepper

Method:

1. Sauté the onion and garlic in olive oil until soft. Add the cauliflower and continue to cook over a low heat for 5 minutes. Transfer to a bowl and cool. Mix in the egg, walnuts and thyme and season well with salt and pepper.
2. Using a long, thin knife, make an incision in the beef lengthwise through the centre to form a pocket for the stuffing. Stuff the walnut mixture into the beef and secure the ends with wooden skewers. Season the beef well with salt and pepper and sear all over in a hot heavy based pan. Transfer to a roasting tray and bake at 220˚C for 10 minutes. Remove from the oven and rest for 5 minutes.
3. Sauté the onion, garlic, chilli and fennel seeds in olive oil until soft. Add the Brussel sprouts, cavolo nero and kale and stir over a medium heat for about 5 minutes. Add the apple cider vinegar and season with salt and pepper.
4. Slice the beef into 1cm slices and serve fanned over the cabbage mixture.

Salt-baked Golden Beets, Goat Fetta, Radicchio, Parsnip Chips and Dill

Serves 4

Ingredients:

• 500gm baby golden beets
• 500gm rock salt
• 800gm goat fetta
• 1 cup torn radicchio leaves
• 200gm parsnips
• 2 cups vegetable oil
• 1/4 cup dill tips
• 1 golden shallot, finely sliced
• 30ml white wine vinegar
• 75ml extra virgin olive oil
• 1tsp Dijon mustard
• salt and pepper

Method:

1. Lay the rock salt in a 1cm layer on a baking tray and arrange the beets in a single layer on top. Bake for 30 minutes at 170ºC or until tender when pricked with a knife and the skins slip off easily. Cool, peel and slice or dice the beets.
2. Peel the parsnips and shred the long strips with a peeler. In a medium saucepan, deep fry in the vegetable oil until crisp and golden. Drain on absorbent paper.
3. Whisk together the vinegar, olive oil and mustard, and season with salt and pepper.
4. Mix together the beets, radicchio, parsnip, shallots and dill and dress with the vinaigrette.
5. Arrange on four plates and crumble the fetta over. Serve immediately.

White Chocolate and Pecan Brownie, Strawberry and Rose Petal Salad

Serves 4

Ingredients:

• 200gm dark chocolate couverture
• 200gm unsalted butter, diced
• 40gm cocoa
• 300gm castor sugar
• 3 eggs
• 80gm plain flour
• 40gm self raising flour
• 200gm white chocolate couverture pieces
• 125gm pecans
• 500gm strawberries, hulled and diced
• 100ml honey
• ½ tsp rosewater
• ¼ cup organic rose petals
• 200ml double cream
• cocoa to dust

Method:

1. In a dry, stainless steel bowl melt the butter and dark chocolate over a low heat without allowing it to get too hot. Whisk in the cocoa and allow to dissolve through the mixture for 2 minutes.
2. Whisk together the eggs and sugar and mix into the chocolate mixture. Gently fold in the flours using a rubber spatula. Fold in the white chocolate and pecans.
3. Line a 22cm square non stick tin with baking paper and pour the mix in, spreading it out so it covers the whole base of the tin. Bake at 180°C with the oven fan off, for 35 – 40 minutes or until set all the way through.
4. Allow to cool in the tin before cutting into rectangular bars. Gently toss the honey and rosewater through the strawberries.
5. Dust the brownies with cocoa and serve with the strawberry salad, rose petals and double cream on the side.