Taste

Father’s Day feast

Happy Father’s Day! Treat Dad to breakfast, brunch, lunch, dinner, dessert – food writer Libby Kimber has you covered.

Breakfast: Avocado soldiers with maple roasted beans and baked eggs Brunch: Garlic and rosemary focaccia

Serves 4

1 Tbsp olive oil 3 cloves garlic, thinly sliced 1 small red onion, thinly sliced 1/4 cup red wine vinegar 2 Tbsp maple syrup 1 tsp dried chilli flakes, plus extra to serve 2 tsp ground coriander 2 tsp smoked paprika Sea salt and freshly cracked black pepper 2 400g cans cherry tomatoes 400g can butter beans, drained and rinsed 1 cup chicken or vegetable stock 4 eggs 1/2 cup finely grated parmesan, plus extra to serve 2 ripe Delcado avocados 4 thick slices white bread, toasted till golden Heat oil in a large, deep oven proof frying pan over medium-high heat. Add garlic and onion and cook for 4-5 minutes or until softened. Add vinegar, maple syrup, chilli, coriander, paprika, salt and pepper, and cook for another minute. Stir in the tomatoes, beans and stock. Allow to cook for 8-10 minutes or until sauce has thickened and tomatoes have broken down. Crack the eggs into the pan and sprinkle with parmesan. Bake for 15 minutes or until eggs are set. Cover and set aside to keep warm. Place the Delcado avocados in a bowl and season with salt and pepper. Mash to a rough consistency using a fork. Spread the avocado mixture generously over the toast slices and cut into soldiers. Serve the Delcado soldiers with the baked eggs and extra parmesan. Recipe and image courtesy of Delcado Avocados; delcado.com.au 400g McKenzie’s bread and pizza flour 2 tsp McKenzie’s baker’s yeast 1/2 tsp table salt 1 cup lukewarm water Olive oil, for greasing 4 garlic cloves, crushed 4 sprigs fresh rosemary 3/4 tsp McKenzie’s natural sea salt

In a large bowl mix flour, yeast and salt until well combined. Make a well in the centre and add lukewarm water and a drizzle of olive oil. Using a spatula, bring mixture together into a dough. Place onto a lightly floured surface and knead for 7 minutes until smooth and elastic. Place dough into a greased bowl, cover with cling wrap or a clean tea towel and set aside to rise in a warm place for approx. 60 minutes or until doubled in size. Punch down dough with fists, then turn onto a lightly floured surface and knead again for 2 minutes. Roll dough with rolling pin into an approx. 8mm thick rectangle. Brush a 23 x 33cm baking tray with oil then transfer dough to greased tray, gently pressing dough into sides to fit the tray. Let dough sit in a warm place for approx. 30 minutes or until it is doubled in height. While dough is sitting, preheat the oven to 220°C (200°C fan forced). Mix crushed garlic cloves with olive oil and rosemary. With the end of a wooden spoon or fingertips, dimple the dough surface at evenly spaced intervals and brush the surface with the garlic, oil and rosemary mixture. Sprinkle with salt. Bake in oven for 20 minutes, until golden and cooked through. Allow to cool on a wire rack. Recipe and image courtesy of McKenzie’s; mckenziesfoods.com.au

Lunch and dinner: Roast beef rump with winter vegetables

Serves 4

400g butternut pumpkin peeled, cut into 2cm pieces 400g sweet potato peeled, cut into 2cm pieces 1 large capsicum, thinly sliced 1 zucchini, sliced 1 large red onion, cut into wedges 2 Tbsp extra virgin olive oil 2 tsp sumac Salt and pepper 200g quinoa 1 1/2 Tbsp lemon juice 1 ½ tsp wholegrain mustard 1 tsp maple syrup 600g beef rump steak, trimmed 1 bunch fresh continental parsley leaves Preheat oven to 210°C fan forced. Line 2 baking trays with baking paper. Spread vegetables – pumpkin, sweet potato, capsicum, zucchini, and onion over prepared trays. Drizzle with 1 tablespoon of the oil. Sprinkle with sumac, salt, pepper and toss to combine. Roast for 30 minutes or until golden and tender. To cook the quinoa – rinse 1 cup of quinoa in water and drain. In a saucepan, combine the quinoa with 2 cups of water. Bring to the boil, stir once and then reduce the heat to a simmer. Cover and leave to cook for 15 minutes, do not remove the lid. Remove from the heat and allow to sit, covered for a further 10 minutes. Remove the lid, fluff with a fork and drain, if necessary, before serving. Combine lemon juice, mustard, maple syrup and half a tablespoon of oil in a bowl, season with salt and pepper. Heat a chargrill pan on medium high. Coat beef rump in half a tablespoon of oil and season with salt and pepper. Cook, turning, for 3 minutes for medium or until cooked to your liking. Transfer to a plate. Rest for 3 minutes and then thinly slice (against the grain). Combine the roast vegetables, quinoa, parsley, steak and half the dressing in a bowl. Toss and divide among plates. Drizzle with remaining dressing. Recipe by Jessica Spendlove for Australian Beef; australianbeef.com.au Flip the page for dessert!

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A chocolate thing

Serves 6

130g butter, melted 1 cup (220g) sugar 1 tsp vanilla extract 3 Tbsp cocoa powder 3 eggs 1/2 cup (75g) plain flour 1/2 cup (55g) hazelnut meal 1 cup (150g) roughly chopped dark chocolate 10 pink marshmallows

Stewed rhubarb

1 bunch rhubarb, trimmed and cut into 5cm lengths 3 Tbsp orange juice 1/2 cup (110g) sugar 1 cup (110g) frozen raspberries (or fresh if in season)

Optional, to serve

Vanilla ice cream Preheat the oven to 180°C. For the stewed rhubarb, combine the rhubarb, orange juice and sugar in a saucepan and simmer over medium heat for 10 minutes until the fruit has softened. Remove from the heat and stir in the raspberries, then allow the mix to cool. Whisk together the butter, sugar, vanilla, and cocoa powder until light and creamy. Whisk in the eggs, one at a time. Gently fold in the flour, hazelnut meal and chocolate until just combined. Put the rhubarb in the base of a greased ovenproof frying pan (the one I used is 25cm) or baking dish and spread evenly. Dot with the marshmallows and spoon the chocolate batter over the top. Bake for 30 minutes or until puffed and slightly crispy on the edge. This can be served a bit underdone, like a selfsaucing pudding.

Image and text from Every Night of the Week by Lucy Tweed, photography by Lucy Tweed, Murdoch Books, RRP $35.

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