COOKBOOK

Village Harvest

ENJOY THE SPOILS OF WINTER CUISINE, PREPARED WITH FRESH, SEASONAL PRODUCE AND THE FINEST BLENDS OF COFFEE – ALL BENEATH THE VINES OF BURNSIDE VILLAGE.

SUSHI HUB (COMING SOON)

TRY: ONE OF THEIR DELICATE SPECIALTY CAKES

T2 TEA Is there anything a hot cup of tea can’t fix? Be it a gift for a loved one or a mindcalming brew for yourself, T2 tea will warm you up this chilly winter season.

SHANGHAI TEA HOUSE Take interactive traditional Chinese tea brewing and combine it with oodles and oodles of Yum Cha menu options and second-to-none hospitality. Shanghai Tea House is a crowd-favourite!

TRY: THE JUICY PORK DUMPLINGS

THE VILLAGE BAKER ‘The early bird catches the worm’ is key because these buttery pastries are best served straight out of the oven. Toasted and golden, how can we resist?

PETITE MADELINE A day well-spent at Burnside Village isn’t complete without enjoying a coffee and specialty cake from Petite Madeline. Made with love and served with a smile all season long.

THE BLACK FORK Whether you’re in search of a toasty warm nook to enjoy a cup of indulgent hot choccie, or after a spot to relax and enjoy lunch in the sunshine of the courtyard, The Black Fork is your go-to.

TRY: THE PUMPKIN AND RED LENTIL LASAGNE

LET THEM EAT You know that relative who never lets you leave their home without you patting your tummy in ‘I’m so full’ satisfaction? Owner Tanya Agius is that relative. And with her beautiful, handmade, rustic vegetarian food it’s no wonder her customers can’t get enough.

VINTAGE CELLARS You know that joyous reaction when you drop by a friend’s home with a bottle of red and a triple cream Brie in-hand? The vino connoisseurs at Vintage Cellars know it all too well! Stroll by and ask them for their pick of the week to surprise your loved ones.

BOOST JUICE Arm your body with plenty of nutritional goodness at Boost Juice. Why not try their Immunity Juice – a refreshing fruit-filled juice packed with essential nutrients to help you take on the day. It’s the perfect pick me up!

CITRUS IS OUR FAVE KIND OF VITAMIN C SOURCE!

ROLL’D Not only are the team at Roll’d dishing up some of the tastiest, flavour-filled rolls this side of the equator, they’ve also partnered with Blue Dragon to help the disadvantaged little ones of Vietnam. Delicious food that makes a difference – wow!

LACUCINA CAFFE Sharing a meal together with friends and family is one of life’s greatest pleasures. Another one of life’s greatest pleasures is the crispy Prosciutto Bianca wood-fired pizza with a side of Italian vino and good conversation, of course. Oh, la la! Meet you there?

UTZI ESPRESSO There’s nothing better than pulling up a chair after a day of shopping at Burnside Village and tucking in to some delicious homemade Shepherd’s Pie. It’s comfort food and friendly service with a smile.

PASTA DELI There’s something romantic about enjoying a plate of homemade, aromatic pasta with a side of freshly-baked, buttery bread. Just be sure to finish your meal the traditional way – with a cup of perfectly-blended coffee.

CIBO ESPRESSO When thinking of authentic Italian gelati, our minds often drift to the sun-soaked Italian Riviera. That kind of imagination is exactly how Cibo Espresso brought their vision to life through true Italian spirit and world-class flavoursome cuisines.

CHARLESWORTH NUTS Looking for a special gift for your loved one who has a bit of a sweet-tooth and a taste for the finer things in life? Look no further. Pick up a beautifully wrapped box of bite-sized chocolate clusters filled with rocky road, peanuts and other tasty tid-bits. Mmm!

Apple & Forest Fruit Coconut Crumble

SERVES 6 // PREP TIME 20 MINS // COOKING TIME 40 MINS

Visit these Burnside Village fresh food retailers to pick up your ingredients for the following recipes:

Angelakis Bros, Bakers Delight, Coles Supermarket, Haydon’s Family Butcher, Tony & Mark’s, Village Gourmet Poultry

INGREDIENTS 4 green apples, peeled and chopped 500g frozen forest fruits or fresh strawberries, blackberries and blueberries 1 vanilla bean, split and de-seeded ½ cup caster sugar 1 cinnamon stick Coconut crumble ¹⁄ ³ cup caster sugar ²⁄ ³ cup shredded coconut 120g butter, melted 1 cup plain flour Orange zest for decorating Fresh nutmeg Dollop cream

METHOD 1 Preheat oven to 180ºC. 2 For the crumble, combine sugar, coconut, butter and flour in a large bowl. Rub mixture together with your fingers until it resembles coarse breadcrumbs. 3 In a medium saucepan, combine apples, forest fruits, vanilla bean, caster sugar and cinnamon stick. Stir over medium-heat for 10-15 minutes or until apples start to soften. 4 Spoon mixture into an ovenproof dish and top with crumble mixture. Bake for 25 minutes or until golden on top. Serve with dollop cream, orange zest, a fresh grating of nutmeg and a hot cup of tea.

COOK BOOK T H E VINE

THE REMAINING JUICES IN THE SLOW COOKER ARE PACKED FULL OF FLAVOUR AND MAKE A FABULOUS JUS FOR YOUR MEAL

SERVES 4 // PREP TIME 20 MINS // COOKING TIME 4 HRS

B r i s k e t & M u s h r o o m R a g u

INGREDIENTS 2 tbsp olive oil 1.5kg beef brisket, trimmed and cut into 4 pieces 1 brown onion, chopped 4 cloves garlic, chopped 1 litre beef stock 1 x 400g can diced tomatoes 3 bay leaves 1 tbsp tomato paste 300g assorted mushrooms

3 tbsp unsalted butter 3 tbsp sour cream 6 cloves garlic, chopped and divided in two ¹⁄ ³ cup Parmesan cheese

METHOD 1 Heat two tablespoons oil in large fry-pan over high heat. Sprinkle the beef with salt and pepper and add to the pan, cooking for 3-4 minutes each side, until beef is sealed and brown. 2 In a slow-cooker on medium heat, add beef, along with onion, garlic, stock, tomatoes, bay leaves and tomato paste. Cook for four hours, adding the mushrooms halfway through. 3 To make cauliflower mash, steam the cauliflower for 15 minutes. Meanwhile, in a large pot over medium-high heat, heat the butter and sauté half of the garlic until fragrant. 4 In a food processor, add the steamed cauliflower and remaining garlic. Blitz until smooth. 5 Transfer blended cauliflower to the pot with butter and garlic. Stir in Parmesan cheese and sour cream. Season with salt and pepper. 6 Serve brisket on top of cauliflower mash with mushrooms.

STOP COOKING YOUR MUSSELS AS SOON AS THE SHELLS START TO OPEN. THE LONGER YOU COOK, THE TOUGHER AND MORE TASTELESS THEY BECOME! COOKBOOK AW20

Mediterranean Mussels

SERVES 2 // PREP TIME 5 MINS // COOKING TIME 35 MINS

INGREDIENTS 1kg mussels, cleaned 500g cherry tomatoes, lightly crushed ¹⁄ ³ cup black olives 6 cloves garlic 1 small red chilli, finely chopped 1 cup fresh basil Sea salt and cracked black pepper White wine Olive oil

METHOD 1 Preheat oven to 220ºC. 2 Add tomatoes, garlic and chilli to a large roasting tray and drizzle with olive oil. Cover with aluminium foil and cook for 15 minutes or until tomatoes have started to soften. 3 Add mussels to the roasting tray along with the white wine and olives. Cover with foil again and cook for a further 20 minutes until the mussels have opened. 4 Season with salt and pepper. Serve with fresh basil, garlic and crusty sourdough bread.

THE ULTIMATE VEGETARIAN DISH! YOU CAN USE ANY VEGETABLES YOU LIKE – ZUCCHINI AND EGGPLANT WOULD ALSO WORK PERFECTLY

Pumpkin & Sweet Potato Pasta with Roquefort

SERVES 2 // PREP TIME 15 MINS // COOKING TIME 10 MINS

INGREDIENTS 350g butternut pumpkin, peeled and spiralised 350g sweet potato, peeled and spiralised 350g white sweet potato, peeled and spiralised 100g unsalted butter 120g Roquefort cheese ½ cup fresh parsley, finely chopped ½ cup walnuts, roughly chopped Optional: ¼ cup finely shaved Parmesan

METHOD 1 Preheat the oven to 200ºC. 2 Place the spiralised pumpkin and sweet potato on a large non-stick baking tray. Roast for 5-6 minutes or until softened. 3 Meanwhile, melt the butter in a small frying pan over medium-high heat. Remove from heat once the butter is foamy and nutty brown in colour. 4 When ready to serve, divide the spiralised mixture and Roquefort between bowls. Drizzle over burnt butter mixture and top with walnuts, fresh parsley and optional Parmesan.

Beetroot & Carrot Winter Salad

SERVES 4 // PREP TIME 20 MINS COOKBOOK AW20

INGREDIENTS 3 carrots, grated ½ red cabbage, sliced thinly 3 cooked beetroots, grated 1 tin butterbeans, drained ¼ cup dried apricots, chopped ½ cup toasted pine nuts 1 orange, juiced ½ tsp cayenne pepper ½ tsp pink Himalayan salt 2 handfuls fresh coriander, chopped

METHOD 1 Combine carrots, cabbage, butterbeans and apricots in a large bowl and toss to combine. Add grated beetroot and toss lightly. 2 In a separate small bowl, mix together the orange juice, olive oil, cayenne pepper and salt. Drizzle over the salad and toss. 3 Finish by topping the salad with toasted pine nuts and chopped coriander.

TIP: TO AVOID THE BEETROOT STAINING ALL YOUR OTHER INGREDIENTS, ADD IT IN AT THE VERY END AND ONLY TOSS LIGHTLY