Latest news with #MiguelMaestre
Perth Now
01-07-2025
- Entertainment
- Perth Now
Good Food & Wine Show heads back to Perth this winter
Any Perth foodie worth their weight in truffles, artisanal wine, or chilli jam will surely be heading to the Good Food & Wine Show later this month as the annual culinary celebration returns to WA. Held at the Perth Convention & Exhibition Centre from July 18-20, the country's longest running consumer food and wine show is billed as a melting pot of tantalising flavours, celebrity chef appearances, and unique experiences. This year's stable of cooking stars includes TV personality Miguel Maestre, Perth-based chef Brendan Pang, and viral meat connoisseurs CheatMeats, also based in Perth. They — and others — will be offering scheduled live cooking demonstrations for those who like a sit-down between meals. James Laing, Group Event Director at SpecTAPular, said the event was about uniting the community with Australia's best produce. 'We're thrilled to mark 25 years of bringing Australia's food and wine community together. From the beginning, the Show has been all about discovery — connecting people with passionate producers, showcasing top culinary talent, and helping visitors uncover new favourites to enjoy at home,' he said. TV personality Migeul Maestre will be doing live cooking demonstrations over the weekend. Credit: Luke Riley / Luke Riley 'This year's program celebrates that rich history while offering fresh experiences that highlight how far the food scene has come. Whether you're a dedicated foodie or just looking for a great day out, there's something for everyone to enjoy.' More than 20 distillers will be sampling their spirits, available with the Gin Lovers ticket for $89, as exclusive masterclasses pair attendees with the makers of the latest bold brews. A similarly priced Wine Lover ticket will also offer access to 'Under the counter Wines' — with exhibitors beckoning wine hounds over for a peek into their private stash of back vintages and new releases not available elsewhere. Cheese and wine will be crowdpleasers. Credit: Good Food & Wine Show The Cheese Corner and Good Food Village will be offering samples and sales of hundreds of the country's finest gourmet products small goods, and premium kitchenware. And if food or wine don't whet your appetite, there'll be cocktail classes served at the Sonos Sound Bar to add fizz to your experience. Circle Damaged Goods Distilling, Ready Chef Go, and Long Paddock Cheese as must-sees over the weekend.
The Advertiser
18-06-2025
- Entertainment
- The Advertiser
Food Bites: celebrity chef Miguel Maestre on beer festival's menu
The annual Hunter Valley Wine & Beer Festival is a little different this year, thanks in part to popular celebrity chef Miguel Maestre. He is hosting "Dinner with Miguel Maestre & Friends" on Friday, July 11, at Rydges Resort Hunter Valley, and will headline The Masterclass Stage at the festival the following day. Also, this year's festival is powered by a new partnership between the team behind the renowned Great Australasian Beer Spectapular Festivals, The Schwartz Family Company, the Finer Drop Festival and the Canberra Craft Beer Cider Festival. At Dinner with Miguel Maestre & Friends, Miguel will be joined in the kitchen by Matt Dillow, head chef and owner of Gartelmann Wines, and Ashleigh Hedger, executive chef at The Gates Restaurant, Leogate Wines. Guests will enjoy a three-course menu paired with local wines, a four-hour beverage package, and a Q&A with all three chefs. The main event on Saturday, July 12, at Rydges Resort Hunter Valley will feature more than 45 of the Hunter Valley's best wineries, brewers and distillers. Beer lovers can enjoy fresh pours from Sydney Brewery and Zymurgy Brewing, while spirits fans can discover small-batch producers like Phoenix Distilling Co. and Pants Off Distillery. Food lovers will also be spoilt for choice, and there will be live music all day. Families are welcome, with free entry for children accompanied by an adult. A Kids Zone Pass ($10 on the day) offers unlimited access to jumping castles, train rides, face painting, and more. The festival, now in its 13th year, supports the NSW Rural Fire Service, with fundraising activities running throughout the day. Tickets are on sale now at "Sip & Trip" bus transfers to and from the festival are available, with pick-up points in Newcastle and East Maitland. The Hunter's Pantry is re-opening this Saturday, June 21, at a new location: 10-16 Kenrick Street, The Junction. The much-loved destination for premium deli goods, cookware, tableware and fine food is, owner Leonie Greenhalgh-Young says, "refreshed, reimagined, and ready to serve both long-time locals and new food-loving friends". And this time around, she is joined by a new partner, Wendy Briggs, who "brings decades of food experience from around the globe and a passion for flavour, hospitality, and sharing knowledge". The cooking school at The Hunter's Pantry has officially closed, however, foodies can look forward to an exciting line-up of supper clubs, cooking demonstrations and in-store events. "This is more than just a re-opening," says Leonie. "It's a joyful evolution. We've listened to our customers and we're excited to bring back the Pantry with even more heart, flavour and inspiration." The Wilderness Chef is hosting a new, one-night-only dining experience that chef Cooper Thomas says "reimagines what it means to eat locally, with purpose, care and connection". It's called HARVEST, and it's using ingredients sourced from within 40 kilometres of The Wilderness Chef's kitchen. Each of the four courses served at the communal long table on Saturday, July 12, will be paired with wines by Rob Wilce from Inner City Winemakers in Wickham. HARVEST will be held at The Owens Collective in Islington, and diners are welcome to wander the gallery between courses. Tickets are $170 per person at Save the date: Zara's House Food Festival is on this Saturday, June 21, at The Station in Newcastle, 11am to 2pm. Food stalls will be offering authentic dishes from Nigeria, Afghanistan, Syria, Ghana, Indonesia and Tibet, and there will be live drumming and dance performances, and plenty of good vibes. Every dollar raised goes directly to Zara's House, a Newcastle-based community centre supporting refugee and asylum-seeking women and their families through education, childcare, financial literacy, and essential support services. Sukimama is now offering a takeaway-only Korean street food menu at The Owens Collective in Islington. "It's a takeaway/grab and go featuring everyone's favourites: handmade dumplings and Korean fried chicken," Suki Kwon said. "I've made the prawn toast even better by making it into a prawn toasted sandwich served with housemade garlic tomato sauce, and I've got kimbap as well. "Soon, I'll have frozen handmade dumplings, frozen Korean fried chicken with Sukimama's sticky, spicy and sweet glaze, and even kimbap for my guests to cook everything from home as well as all my housemade sauces." Don't forget, Newcastle's first Viral Food Festival takes over Newcastle Racecourse later this week, featuring internet-famous savoury and sweet delights from social media feeds worldwide. We're talking Cluckin Canes Dupe; Big Mac Tacos; Mac and Cheese Everything; Dubai Bubble Waffles and more. This is also a festival, so there will be rides, entertainment, music and even a wrestling ring. Tickets are $5 online or at the gate. It's on Friday, (4pm to 10pm), Saturday and Sunday (noon to 10pm). Sam Adams, from Aussie NightMarkets, is one of the founders of the Viral Food Festival. "Phaly (My) and I started the Nightmarkets after moving to Sydney from New Zealand. In Auckland they run night markets every night of the week," he said. "Moving to Sydney, we were shocked to find that Sydney did not run regular night markets ... in fact, they were few and far between. "We must have run over 1000 Nightmarkets since starting in 2016." The Viral Food festival is something a little different. "It's our first serious foray into the Instagram and TikTok audiences, the Facebook-resistant crowd. We are trying to tap into food vendors who love showcasing their foods through video and storytelling, and the people who follow them." The Exchange Hotel in Hamilton is celebrating "145 Years of Cheers" in July with a series of events and promotions. Castle Del Mar on Newcastle's King Street has closed, citing "outdated and restricted conditions tied to our DA" as the reason. The site has previously housed Red Baron, Kitami and Bar Saints. Indian and Indonesian restaurant The Ark Newcastle has opened in Wickham. Whispering Brook is celebrating its 25th anniversary at a special event on Saturday, August 30. The Cross Keys Hotel at Tighes Hill is being brought back to life by Corey and Kristy Crooks, who also own The Grain Store. The annual Hunter Valley Wine & Beer Festival is a little different this year, thanks in part to popular celebrity chef Miguel Maestre. He is hosting "Dinner with Miguel Maestre & Friends" on Friday, July 11, at Rydges Resort Hunter Valley, and will headline The Masterclass Stage at the festival the following day. Also, this year's festival is powered by a new partnership between the team behind the renowned Great Australasian Beer Spectapular Festivals, The Schwartz Family Company, the Finer Drop Festival and the Canberra Craft Beer Cider Festival. At Dinner with Miguel Maestre & Friends, Miguel will be joined in the kitchen by Matt Dillow, head chef and owner of Gartelmann Wines, and Ashleigh Hedger, executive chef at The Gates Restaurant, Leogate Wines. Guests will enjoy a three-course menu paired with local wines, a four-hour beverage package, and a Q&A with all three chefs. The main event on Saturday, July 12, at Rydges Resort Hunter Valley will feature more than 45 of the Hunter Valley's best wineries, brewers and distillers. Beer lovers can enjoy fresh pours from Sydney Brewery and Zymurgy Brewing, while spirits fans can discover small-batch producers like Phoenix Distilling Co. and Pants Off Distillery. Food lovers will also be spoilt for choice, and there will be live music all day. Families are welcome, with free entry for children accompanied by an adult. A Kids Zone Pass ($10 on the day) offers unlimited access to jumping castles, train rides, face painting, and more. The festival, now in its 13th year, supports the NSW Rural Fire Service, with fundraising activities running throughout the day. Tickets are on sale now at "Sip & Trip" bus transfers to and from the festival are available, with pick-up points in Newcastle and East Maitland. The Hunter's Pantry is re-opening this Saturday, June 21, at a new location: 10-16 Kenrick Street, The Junction. The much-loved destination for premium deli goods, cookware, tableware and fine food is, owner Leonie Greenhalgh-Young says, "refreshed, reimagined, and ready to serve both long-time locals and new food-loving friends". And this time around, she is joined by a new partner, Wendy Briggs, who "brings decades of food experience from around the globe and a passion for flavour, hospitality, and sharing knowledge". The cooking school at The Hunter's Pantry has officially closed, however, foodies can look forward to an exciting line-up of supper clubs, cooking demonstrations and in-store events. "This is more than just a re-opening," says Leonie. "It's a joyful evolution. We've listened to our customers and we're excited to bring back the Pantry with even more heart, flavour and inspiration." The Wilderness Chef is hosting a new, one-night-only dining experience that chef Cooper Thomas says "reimagines what it means to eat locally, with purpose, care and connection". It's called HARVEST, and it's using ingredients sourced from within 40 kilometres of The Wilderness Chef's kitchen. Each of the four courses served at the communal long table on Saturday, July 12, will be paired with wines by Rob Wilce from Inner City Winemakers in Wickham. HARVEST will be held at The Owens Collective in Islington, and diners are welcome to wander the gallery between courses. Tickets are $170 per person at Save the date: Zara's House Food Festival is on this Saturday, June 21, at The Station in Newcastle, 11am to 2pm. Food stalls will be offering authentic dishes from Nigeria, Afghanistan, Syria, Ghana, Indonesia and Tibet, and there will be live drumming and dance performances, and plenty of good vibes. Every dollar raised goes directly to Zara's House, a Newcastle-based community centre supporting refugee and asylum-seeking women and their families through education, childcare, financial literacy, and essential support services. Sukimama is now offering a takeaway-only Korean street food menu at The Owens Collective in Islington. "It's a takeaway/grab and go featuring everyone's favourites: handmade dumplings and Korean fried chicken," Suki Kwon said. "I've made the prawn toast even better by making it into a prawn toasted sandwich served with housemade garlic tomato sauce, and I've got kimbap as well. "Soon, I'll have frozen handmade dumplings, frozen Korean fried chicken with Sukimama's sticky, spicy and sweet glaze, and even kimbap for my guests to cook everything from home as well as all my housemade sauces." Don't forget, Newcastle's first Viral Food Festival takes over Newcastle Racecourse later this week, featuring internet-famous savoury and sweet delights from social media feeds worldwide. We're talking Cluckin Canes Dupe; Big Mac Tacos; Mac and Cheese Everything; Dubai Bubble Waffles and more. This is also a festival, so there will be rides, entertainment, music and even a wrestling ring. Tickets are $5 online or at the gate. It's on Friday, (4pm to 10pm), Saturday and Sunday (noon to 10pm). Sam Adams, from Aussie NightMarkets, is one of the founders of the Viral Food Festival. "Phaly (My) and I started the Nightmarkets after moving to Sydney from New Zealand. In Auckland they run night markets every night of the week," he said. "Moving to Sydney, we were shocked to find that Sydney did not run regular night markets ... in fact, they were few and far between. "We must have run over 1000 Nightmarkets since starting in 2016." The Viral Food festival is something a little different. "It's our first serious foray into the Instagram and TikTok audiences, the Facebook-resistant crowd. We are trying to tap into food vendors who love showcasing their foods through video and storytelling, and the people who follow them." The Exchange Hotel in Hamilton is celebrating "145 Years of Cheers" in July with a series of events and promotions. Castle Del Mar on Newcastle's King Street has closed, citing "outdated and restricted conditions tied to our DA" as the reason. The site has previously housed Red Baron, Kitami and Bar Saints. Indian and Indonesian restaurant The Ark Newcastle has opened in Wickham. Whispering Brook is celebrating its 25th anniversary at a special event on Saturday, August 30. The Cross Keys Hotel at Tighes Hill is being brought back to life by Corey and Kristy Crooks, who also own The Grain Store. The annual Hunter Valley Wine & Beer Festival is a little different this year, thanks in part to popular celebrity chef Miguel Maestre. He is hosting "Dinner with Miguel Maestre & Friends" on Friday, July 11, at Rydges Resort Hunter Valley, and will headline The Masterclass Stage at the festival the following day. Also, this year's festival is powered by a new partnership between the team behind the renowned Great Australasian Beer Spectapular Festivals, The Schwartz Family Company, the Finer Drop Festival and the Canberra Craft Beer Cider Festival. At Dinner with Miguel Maestre & Friends, Miguel will be joined in the kitchen by Matt Dillow, head chef and owner of Gartelmann Wines, and Ashleigh Hedger, executive chef at The Gates Restaurant, Leogate Wines. Guests will enjoy a three-course menu paired with local wines, a four-hour beverage package, and a Q&A with all three chefs. The main event on Saturday, July 12, at Rydges Resort Hunter Valley will feature more than 45 of the Hunter Valley's best wineries, brewers and distillers. Beer lovers can enjoy fresh pours from Sydney Brewery and Zymurgy Brewing, while spirits fans can discover small-batch producers like Phoenix Distilling Co. and Pants Off Distillery. Food lovers will also be spoilt for choice, and there will be live music all day. Families are welcome, with free entry for children accompanied by an adult. A Kids Zone Pass ($10 on the day) offers unlimited access to jumping castles, train rides, face painting, and more. The festival, now in its 13th year, supports the NSW Rural Fire Service, with fundraising activities running throughout the day. Tickets are on sale now at "Sip & Trip" bus transfers to and from the festival are available, with pick-up points in Newcastle and East Maitland. The Hunter's Pantry is re-opening this Saturday, June 21, at a new location: 10-16 Kenrick Street, The Junction. The much-loved destination for premium deli goods, cookware, tableware and fine food is, owner Leonie Greenhalgh-Young says, "refreshed, reimagined, and ready to serve both long-time locals and new food-loving friends". And this time around, she is joined by a new partner, Wendy Briggs, who "brings decades of food experience from around the globe and a passion for flavour, hospitality, and sharing knowledge". The cooking school at The Hunter's Pantry has officially closed, however, foodies can look forward to an exciting line-up of supper clubs, cooking demonstrations and in-store events. "This is more than just a re-opening," says Leonie. "It's a joyful evolution. We've listened to our customers and we're excited to bring back the Pantry with even more heart, flavour and inspiration." The Wilderness Chef is hosting a new, one-night-only dining experience that chef Cooper Thomas says "reimagines what it means to eat locally, with purpose, care and connection". It's called HARVEST, and it's using ingredients sourced from within 40 kilometres of The Wilderness Chef's kitchen. Each of the four courses served at the communal long table on Saturday, July 12, will be paired with wines by Rob Wilce from Inner City Winemakers in Wickham. HARVEST will be held at The Owens Collective in Islington, and diners are welcome to wander the gallery between courses. Tickets are $170 per person at Save the date: Zara's House Food Festival is on this Saturday, June 21, at The Station in Newcastle, 11am to 2pm. Food stalls will be offering authentic dishes from Nigeria, Afghanistan, Syria, Ghana, Indonesia and Tibet, and there will be live drumming and dance performances, and plenty of good vibes. Every dollar raised goes directly to Zara's House, a Newcastle-based community centre supporting refugee and asylum-seeking women and their families through education, childcare, financial literacy, and essential support services. Sukimama is now offering a takeaway-only Korean street food menu at The Owens Collective in Islington. "It's a takeaway/grab and go featuring everyone's favourites: handmade dumplings and Korean fried chicken," Suki Kwon said. "I've made the prawn toast even better by making it into a prawn toasted sandwich served with housemade garlic tomato sauce, and I've got kimbap as well. "Soon, I'll have frozen handmade dumplings, frozen Korean fried chicken with Sukimama's sticky, spicy and sweet glaze, and even kimbap for my guests to cook everything from home as well as all my housemade sauces." Don't forget, Newcastle's first Viral Food Festival takes over Newcastle Racecourse later this week, featuring internet-famous savoury and sweet delights from social media feeds worldwide. We're talking Cluckin Canes Dupe; Big Mac Tacos; Mac and Cheese Everything; Dubai Bubble Waffles and more. This is also a festival, so there will be rides, entertainment, music and even a wrestling ring. Tickets are $5 online or at the gate. It's on Friday, (4pm to 10pm), Saturday and Sunday (noon to 10pm). Sam Adams, from Aussie NightMarkets, is one of the founders of the Viral Food Festival. "Phaly (My) and I started the Nightmarkets after moving to Sydney from New Zealand. In Auckland they run night markets every night of the week," he said. "Moving to Sydney, we were shocked to find that Sydney did not run regular night markets ... in fact, they were few and far between. "We must have run over 1000 Nightmarkets since starting in 2016." The Viral Food festival is something a little different. "It's our first serious foray into the Instagram and TikTok audiences, the Facebook-resistant crowd. We are trying to tap into food vendors who love showcasing their foods through video and storytelling, and the people who follow them." The Exchange Hotel in Hamilton is celebrating "145 Years of Cheers" in July with a series of events and promotions. Castle Del Mar on Newcastle's King Street has closed, citing "outdated and restricted conditions tied to our DA" as the reason. The site has previously housed Red Baron, Kitami and Bar Saints. Indian and Indonesian restaurant The Ark Newcastle has opened in Wickham. Whispering Brook is celebrating its 25th anniversary at a special event on Saturday, August 30. The Cross Keys Hotel at Tighes Hill is being brought back to life by Corey and Kristy Crooks, who also own The Grain Store. The annual Hunter Valley Wine & Beer Festival is a little different this year, thanks in part to popular celebrity chef Miguel Maestre. He is hosting "Dinner with Miguel Maestre & Friends" on Friday, July 11, at Rydges Resort Hunter Valley, and will headline The Masterclass Stage at the festival the following day. Also, this year's festival is powered by a new partnership between the team behind the renowned Great Australasian Beer Spectapular Festivals, The Schwartz Family Company, the Finer Drop Festival and the Canberra Craft Beer Cider Festival. At Dinner with Miguel Maestre & Friends, Miguel will be joined in the kitchen by Matt Dillow, head chef and owner of Gartelmann Wines, and Ashleigh Hedger, executive chef at The Gates Restaurant, Leogate Wines. Guests will enjoy a three-course menu paired with local wines, a four-hour beverage package, and a Q&A with all three chefs. The main event on Saturday, July 12, at Rydges Resort Hunter Valley will feature more than 45 of the Hunter Valley's best wineries, brewers and distillers. Beer lovers can enjoy fresh pours from Sydney Brewery and Zymurgy Brewing, while spirits fans can discover small-batch producers like Phoenix Distilling Co. and Pants Off Distillery. Food lovers will also be spoilt for choice, and there will be live music all day. Families are welcome, with free entry for children accompanied by an adult. A Kids Zone Pass ($10 on the day) offers unlimited access to jumping castles, train rides, face painting, and more. The festival, now in its 13th year, supports the NSW Rural Fire Service, with fundraising activities running throughout the day. Tickets are on sale now at "Sip & Trip" bus transfers to and from the festival are available, with pick-up points in Newcastle and East Maitland. The Hunter's Pantry is re-opening this Saturday, June 21, at a new location: 10-16 Kenrick Street, The Junction. The much-loved destination for premium deli goods, cookware, tableware and fine food is, owner Leonie Greenhalgh-Young says, "refreshed, reimagined, and ready to serve both long-time locals and new food-loving friends". And this time around, she is joined by a new partner, Wendy Briggs, who "brings decades of food experience from around the globe and a passion for flavour, hospitality, and sharing knowledge". The cooking school at The Hunter's Pantry has officially closed, however, foodies can look forward to an exciting line-up of supper clubs, cooking demonstrations and in-store events. "This is more than just a re-opening," says Leonie. "It's a joyful evolution. We've listened to our customers and we're excited to bring back the Pantry with even more heart, flavour and inspiration." The Wilderness Chef is hosting a new, one-night-only dining experience that chef Cooper Thomas says "reimagines what it means to eat locally, with purpose, care and connection". It's called HARVEST, and it's using ingredients sourced from within 40 kilometres of The Wilderness Chef's kitchen. Each of the four courses served at the communal long table on Saturday, July 12, will be paired with wines by Rob Wilce from Inner City Winemakers in Wickham. HARVEST will be held at The Owens Collective in Islington, and diners are welcome to wander the gallery between courses. Tickets are $170 per person at Save the date: Zara's House Food Festival is on this Saturday, June 21, at The Station in Newcastle, 11am to 2pm. Food stalls will be offering authentic dishes from Nigeria, Afghanistan, Syria, Ghana, Indonesia and Tibet, and there will be live drumming and dance performances, and plenty of good vibes. Every dollar raised goes directly to Zara's House, a Newcastle-based community centre supporting refugee and asylum-seeking women and their families through education, childcare, financial literacy, and essential support services. Sukimama is now offering a takeaway-only Korean street food menu at The Owens Collective in Islington. "It's a takeaway/grab and go featuring everyone's favourites: handmade dumplings and Korean fried chicken," Suki Kwon said. "I've made the prawn toast even better by making it into a prawn toasted sandwich served with housemade garlic tomato sauce, and I've got kimbap as well. "Soon, I'll have frozen handmade dumplings, frozen Korean fried chicken with Sukimama's sticky, spicy and sweet glaze, and even kimbap for my guests to cook everything from home as well as all my housemade sauces." Don't forget, Newcastle's first Viral Food Festival takes over Newcastle Racecourse later this week, featuring internet-famous savoury and sweet delights from social media feeds worldwide. We're talking Cluckin Canes Dupe; Big Mac Tacos; Mac and Cheese Everything; Dubai Bubble Waffles and more. This is also a festival, so there will be rides, entertainment, music and even a wrestling ring. Tickets are $5 online or at the gate. It's on Friday, (4pm to 10pm), Saturday and Sunday (noon to 10pm). Sam Adams, from Aussie NightMarkets, is one of the founders of the Viral Food Festival. "Phaly (My) and I started the Nightmarkets after moving to Sydney from New Zealand. In Auckland they run night markets every night of the week," he said. "Moving to Sydney, we were shocked to find that Sydney did not run regular night markets ... in fact, they were few and far between. "We must have run over 1000 Nightmarkets since starting in 2016." The Viral Food festival is something a little different. "It's our first serious foray into the Instagram and TikTok audiences, the Facebook-resistant crowd. We are trying to tap into food vendors who love showcasing their foods through video and storytelling, and the people who follow them." The Exchange Hotel in Hamilton is celebrating "145 Years of Cheers" in July with a series of events and promotions. Castle Del Mar on Newcastle's King Street has closed, citing "outdated and restricted conditions tied to our DA" as the reason. The site has previously housed Red Baron, Kitami and Bar Saints. Indian and Indonesian restaurant The Ark Newcastle has opened in Wickham. Whispering Brook is celebrating its 25th anniversary at a special event on Saturday, August 30. The Cross Keys Hotel at Tighes Hill is being brought back to life by Corey and Kristy Crooks, who also own The Grain Store.
7NEWS
26-05-2025
- Entertainment
- 7NEWS
Let's get spicy! Miguel Maestre shows us how to make delicious peri peri chicken with a romesco sauce
Miguel Maestre is a Spanish-born Australian chef, restaurateur, author and television presenter. Today, Miguel is making peri peri chicken with a romesco sauce + an assortment of delicious sides. He will be appearing at the Good Food & Wine Show this weekend in Melbourne. Recipe below: Miguel's Peri Peri BBQ Chicken with Romesco Sauce Ingredients 1 large chicken, butterflied Peri Peri marinade: 5 cloves garlic 5 birds eye chillies, seeds removed, chopped 2 sprigs oregano 1 bunch basil leaves Finely grated rind and juice of 1 lemon Finely grated rind of 1 lime 3 tsp hot paprika 50ml extra-virgin olive oil Salt and black pepper Chunky Romesco Sauce 2 large red capsicums 1–2 long red chillies, or to taste 60 g (½ cup) slivered almonds, toasted and roughly chopped 1 garlic clove, finely chopped 3 tablespoons grated fresh tomato 2 tablespoons chopped flat-leaf parsley leaves 2 tablespoons red wine vinegar 1 teaspoon smoked paprika ½ teaspoon cayenne pepper (optional) 125 ml (½ cup) extra-virgin olive oil salt flakes and freshly ground black pepper Method Preheat a BBQ grill over high heat. Lay the chicken breast down on a chopping board. Using scissors, cut along one side the back bone from neck to tail. Cut along the other side and pull the back bone out. Flip the chicken over and open out, pushing firmly on the breast bone to flatten. Deeply score the chicken to get the marinade in the flesh. Set aside. To make the romesco sauce, grill the whole capsicums and chillies on hot coals or a barbecue grill, turning regularly, until the skin is black and blistered. Transfer to a board and scrape off the skin. Discard the skin, seeds and membranes and roughly chop the flesh. Place in a bowl, add the remaining ingredients and mix well. Taste and adjust the seasoning if needed. Set aside. To make the marinade, combine all the ingredients in a mortar and pestle, or food processor, and work into a semi-smooth paste. Season it generously with black pepper and some salt. Save a little marinade for brushing. Rub marinade all over and under the skin of the chicken until well coated. Place the chicken, skin side up on the grill. Reduce the heat to medium and cook for 30 minutes. Brush the skin with some of the remaining marinade and turn skin side down. Cook for a further 5 minutes or until just cooked through. Remove from the grill and set aside to rest for 5 minutes. Cut the chicken into 8 portions and place on a serving board and serve with romesco sauce. Lettuce Salad with buttermilk dressing & pangrattato Ingredients 4 baby cos lettuce handful of celery leaves 4 soft-boiled eggs, peeled and quartered 50 g (½ cup) shaved parmesan anchovies, to garnish (optional) Pangrattato 2 tablespoons olive oil 60 g (¾ cup) fresh breadcrumbs pinch of salt flakes 1–2 tablespoons finely chopped flat-leaf parsley, thyme and/ or oregano leaves finely grated lemon zest, to taste Buttermilk Dressing 250 ml (1 cup) buttermilk 125 g (½ cup) mayonnaise 1 teaspoon lemon juice ½ teaspoon sweet paprika 1 teaspoon dijon mustard ½ teaspoon salt flakes freshly ground black pepper 1 teaspoon chopped chives Method Cut the lettuce into quarters, then wash and refresh in iced water with the celery leaves for 2 minutes. Set aside to dry on paper towel. For the pangrattato, heat the oil in a frying pan over medium heat. Add the breadcrumbs, season with salt and cook, stirring, until the crumbs have absorbed the oil. Stir in the herbs and cook for another 2 minutes or until the crumbs are golden. Season to taste with lemon zest, then tip into a bowl. To make the dressing, mix together the buttermilk and mayonnaise in a bowl. Add the remaining ingredients, then taste and adjust the seasoning if needed. To serve, place the cos and celery leaves on a plate, cut-side up. Top with the eggs, parmesan and anchovies, if using. Drench with the dressing and sprinkle the pangrattato generously over the top. Serve immediately. Crispy Parmesan Potatoes Ingredients 1kg kipler potatoes 50g unsalted butter, melted and cooled 2/3 cup finely grated parmesan Paprika Salt 1 tsp smoked paprika ½ tsp freshly ground black pepper 2 tbs salt flakes Method Preheat oven to 180 degrees fan forced Place the potatoes in cold salted water and bring to the boil over medium high heat. Simmer and cook until just tender. Drain then halve the potatoes lengthways. Grease the base of a roasting dish or lay down some baking paper if the pan sticks. Drizzle with the butter then scatter over the parmesan evenly. Lay down the potatoes cut side down so they are almost touching. Place in the oven and roast for 40 minutes or until the parmesan is deep golden and the potato tops are also starting to colour. Remove and cool for 5 minutes before removing with a spatula. Mix the paprika salt ingredients together and sprinkle over the potatoes to serve. Grilled Corn On The Cob with Chipotle Mayo & Manchego Cheese Ingredients 6 corn cobs 1 pinch salt 1 tbsp olive oil 100g manchego chese, finely grated 1 tsp smoked paprika 1 lime, quartered Make Chipotle Mayo 1/2 cup Kewpie mayonnaise 1 chipotle chili in adobo, finely chopped lemon, rind finely grated, juiced 1 lime, rind finely grated, juiced salt and pepper Method Remove the husks and silks from the corn and cook in simmering salted water for 10 minutes or until tender. Drain well. Stir he kewpie mayonnaise, chipotle chili, lemon, lime, salt and pepper in a bowl and mix until well combined. Heat the BBQ grill, cut each cob in half, brush with olive oil, season and cook over medium heat until nicely charred.
