Ingredients
1 iceberg lettuce, halved crossways, and each half into 8 wedges.
1 cup whole-egg mayonnaise. Why not try our tangy mayonnaise recipe?
2 large lemons, juiced.
2 teaspoons sweet chili sauce.
1/2 green capsicum, diced finely.
1/4 cup green olives, chopped.
4 gherkins, diced finely.
2 tablespoons chives, chopped finely.
1 hard-boiled egg, grated.

Method
Place lettuce wedges onto a serving plate. Cover and refrigerate until ready to serve.
Combine mayonnaise, 1/2 cup lemon juice, sweet chili sauce, capsicum, olives, gherkins and chives in a bowl.
Season with salt and pepper and stir until well mixed.

Serving
Spoon dressing over lettuce wedges and sprinkle with egg. Serve.

Ingredients
300 gram packet mini panini, cut in half horizontally.
1 garlic clove, peeled.
Olive oil spray.
2 x 250 gram punnet cherry tomatoes, quartered.
few drops of white balsamic vinegar.
1/3 cup fresh basil finely chopped.

Method
Spray the crust sides of the panini with oil.
Toast the panini under a grill until golden.
Lightly rub with garlic clove.
In a bowl combine the tomatoes with the vinegar and basil.
Season to taste.
Spoon the mixture onto the toasted panini.

Serving
Best served within 15 minutes.

Ingredients
2 baby beets.
2 teaspoons oil.
1 small brown onion, finely diced.
1 clove of garlic, crushed.
1 teaspoon ground coriander.
1/2 teaspoon ground cumin.
pinch of chili powder.
2 tablespoons shredded coconut.
1/2 cup plain yoghurt.
1 tablespoon fresh chopped mint leaves.
1 tablespoon fresh chopped coriander leaves.

Method
Peel then grate the beets. Wear gloves to prevent staining of skin.
In a pan over medium heat, add the olive oil.
Add the onion and garlic and cook for 3-4 minutes, or until onion is soft.
Add the coriander, chili and cumin and cook until fragrant, about 1 minute.
Add the beetroot, coconut and 1/2 a cup of water. Bring to the boil then reduce to a simmer and cook uncovered for 10 minutes.
Transfer to a bowl and allow to cool.
Once cool, stir in yoghurt and herb leaves.

Serving
Serve with crackers, naan bread or pappadums.

Ingredients
2 small fennel bulbs, trimmed and sliced.
1 small onion, sliced.
2 cloves garlic, peeled.
1 1/2 tablespoons olive oil.
2 tablespoons fennel seeds.
1 1/2 tablespoons parmesan cheese, grated.
2 tablespoons lemon juice.
1/2 cup light sour cream.
Crackers to serve.

Method
Preheat oven to 200 C/180 C fan-forced.
In a roasting dish, combine the fennel, onion, garlic and 1 tablespoon of oil in a roasting dish.
Cook, covered, for 35 to 40 minutes, or until soft.
Spread the fennel seeds over a baking tray and bake for 5 to 10 minutes, until fragrant. Set to one side.
Transfer the roasted vegetables to a food processor.
Add cheese, lemon juice, sour cream, two thirds of the fennel seeds and 1 tablespoon of cold water.
Process until smooth, thinning with more cold water if necessary.
Season with salt and pepper.
Transfer to a serving bowl.

Serving
Top with remaining oil & fennel seeds, and serve with crackers.

Ingredients
Olive oil cooking spray.
1 mini red cabbage, quartered.
1 1/2 tablespoons olive oil cooking spray.
1 clove garlic, crushed.
1/4 cup dry white wine.
1 cup thickened cream.
1 tablespoon wholegrain mustard.
2 tablespoons fresh chives, chopped finely.
2 green onions, sliced thinly.

Method
Spray a barbecue plate or chargrill with oil, and place over a medium high heat.
Liberally brush each cabbage wedge with olive oil and cook for 4 to 5 minutes on each side. Cabbage should be lightly browned.
In a saucepan over medium-high heat, add remaining olive oil.
Add garlic and cook for 30 seconds, and then add wine, cream and mustard.
Bring to the boil and reduce heat to medium-low.
Simmer until sauce thickens, slightly.
Remove from heat and add chives and onion.

Serving
Serve cabbage topped with creamy sauce.

Ingredients
1.75kg pumpkin, diced (1cm cubes) Queensland blue or butternut.
2 tablespoons olive oil.
1/2 teaspoon allspice.
1 tablespoon thyme.
175 grams feta cheese.
1 cup walnuts, chopped roughly.
2 x 375 grams packets filo pastry sheets.
150 grams butter, melted.
1 tablespoon sesame seeds.

Method
Preheat oven to 220 C.
Line a roasting pan with baking paper, and add pumpkin.
In a bowl combine oil, allspice and thyme. Season with salt and pepper.
Drizzle oil over pumpkin and toss to mix through.
Roast for 15 minutes. Pumpkin should be light golden and tender.
Allow to cool for 10 minutes.
Reduce oven temperature to 200 C.
Line two baking trays with baking paper.
Place pumpkin in a bowl and add crumbled feta, and walnuts. Gently stir to combine.
On a board, place one pastry sheet, with the long side facing you.
Lightly brush sheet with butter.
Top with another sheet, and brush with butter.
Spoon 2/3 cup pumpkin mixture in a thin strip along long side of pastry.
Roll up to encase filling.
Shape pastry into a scroll, and place on lined tray.
Repeat process with remaining pastry and filling.
Brush scroll tops with butter and sprinkle sesame seeds over the top.
Bake for 20 to 25 minutes. Scrolls should be crisp.

Serving
Serve warm.

Ingredients
2 eggplants, washed and cut into thin strips lengthwise.
3 large red capsicums. Or buy around 250 grams of chargrilled capsicum in olive oil.
200 grams marinated soft goats cheese.
2 cloves of garlic, crushed.
1/2 cup basil leaves.
Olive oil for frying.
Salt & pepper to season.

Method
Preheat oven to 200C.
Rub capsicums with a little olive oil, place on oven tray and roast for 30-40 minutes turning regularly. We are trying to crisp the skin, if they start burning cover them with foil.
When cooked, remove from oven and place in a glass bowl and cover until cool enough to handle.
Attempting to keep the capsicum flesh intact, remove skin and deseed.
Heat a grill pan over medium heat and add 1/2 cm of oil. When the oil is hot add the eggplant slices in a single layer and cook until soft and golden.
Eggplant absorbs a lot of oil, so add oil if necessary to the pan. Allow to cool, standing on absorbent paper.
Drain goats cheese and remove any garnishings used in the marinade.
In a bowl use a fork to cream the cheese with the garlic.

Layout a sheet of wax paper about 50 cm long, then top it with a sheet of cling wrap.
Layer the eggplant slice evenly until you have a 30×40cm oblong shape built up. It is important that there are no gaps visible in the eggplant when you are finished layering.
Top with roasted capsicum, again ensuring there are no gaps.
Scatter the basil leaves over the capsicum, season lightly with salt and pepper.
Lay the goats cheese along one of the long edges.
Using the wax paper to assist, begin to roll the veggies over the goats cheese.
Peel back the cling wrap and was paper, and proceed to finish rolling.
Use cling wrap to hold the veggies in a roll, twist both ends so it is tightly wrapped.
Refrigerate for 2-4 hours, or until firm.

Serving
Remove cling wrap and cut into 2cm thick slices. Serve with salad and crusty bread.

Ingredients
200 gram piece of feta.
2 tablespoons fresh chopped lemon thyme.
1 tablespoon olive oil.

Method
Preheat oven to 180C.
You will need enough aluminum foil and baking paper to make a sealed parcel over the feta.
Place the foil on a baking tray, top with baking paper.
Place the feta in the middle of the baking paper.
Sprinkle with the lemon thyme.
Draw foil up to make a sealed parcel, pour the olive oil onto the feta before sealing.
Bake for 15-20 minutes.

Serving
Carefully transfer feta to a serving plate.
Delicious with marinated kalamata olives and pita bread crackers.

Ingredients
400 grams deveined uncooked prawns. For presentation, leave the last section of tail on.
500 grams tomatoes.
2 tablespoons olive oil.
1 medium brown onion, finely diced.
1 clove of garlic, crushed.
1 teaspoon chili sauce. Peri-peri or sambal oelek are suitable.
1 tablespoon red wine vinegar.
1 tablespoon caster sugar.
1 tablespoon fresh chopped thyme.
1 lemon, washed and cut into quarters.

Method
Bring a large unsalted pot of water to the boil.
Cut a cross in the base of each tomato.
Blanch tomatoes for 1 minute, plunge into ice water to cool.
Peel tomatoes, discard seeds and roughly chop the remaining flesh.
Heat the oil in a non stick pan over medium heat.
Add the onions, cook for 3-4 minutes, or until soft.
Add garlic, cook for a further minute.
Add the tomato flesh, chili sauce, vinegar, sugar and half the thyme.
Bring to the boil, then reduce to a simmer and cook for 10-15 minutes, or until sauce thickens.
Add the prawns and cook for 5-6 minutes, or until cooked through.

Serving
Serve prawns to individual bowls, top with remaining thyme and place a lemon quarter to the side.

Ingredients
750 grams softened cream cheese.
1/4 cup mango chutney.
1 small red chili, membrane and seeds removed and finely chopped.
3 spring onions, finely chopped.
3/4 cup sesame seeds, toasted.

Method
Place sesame seeds into a small bowl.
Combine cheese, chutney, chili and spring onions in a bowl and mix well to combine (you could use a food processor if you don’t mind washing it).
Using a teaspoon, take 2 scoops of the mix and roll into a ball.
Roll balls into sesame seeds, place on a platter to serve.

Serving
Serve with rice crackers, lavosh or toasted pita bread chips.