The Curated Plate - 12 days of Christmas Cookbook

12 days Christmas cookbook of The

We are excited to be launching our first ever 12 days of Christmas Cookbook showcasing delicious meals and drinks from incredible Sunshine Coast businesses and producers that should be on your table this Christmas.

From mouth watering french toast to a tenderous brisket lunch followed by a cocktail or two, there is something for everyone to enjoy this Christmas.

From the team at The Curated Plate, we wish you all a very Merry Christmas and a happy and safe New Year.

Montville Coffee Espresso French Toast

MONTVILLE COFFEE

10 MINUTES PREP TIME | 10 MINUTES COOK TIME | SERVES 4

INGREDIENTS

8 thick slices stale good quality sourdough bread

6 Eumundi Farm Fresh free range eggs

30ml vanilla essence

75ml of strong espresso Montville coffee

METHOD

1. Preheat frypan.

Butter

Canadian maple syrup

COYO Dairy Free ice cream

Luvaberry strawberries

Fresh seasonal berries

2. Whisk the eggs and mix in the vanilla and espresso.

3. Dip bread into egg mixture and allow to soak for between 60-90 seconds, continue to flip, and push bread into the mix to saturate.

4. Melt butter in the frypan.

5. Cook the soaked bread; ideally only turn once, so allow it to cook and brown for around 2 minutes. You want to caramelise the toast and cook the egg without burning the bread.

6. Layer 4 plates with the slices of toast. Go for height and volume.

7. Neatly scoop two generous serves of COYO Dairy Free vanilla bean ice cream onto the toast.

8. Top with strawberries, blueberries, and raspberries... whatever is in season, and can be locally sourced. Go for abundance here and focus on height and concentrated colour so the French Toast is still the hero creating a border.

9. Drizzle generously with Canadian maple syrup.

10. Garnish with vibrant fresh mint leaves. You can consider shaving chocolate or fresh nutmeg onto the dish as a final element.

Note: We suggest pairing this delicious French toast with the Woodford blend, brewed your favourite method. Brew recipes and much more can be found on our website montvillecoffee.com.au

Wildflower Christmas Prawn, Mango and Avocado Cocktail Salad

JAMES ZARAZA, WILDFLOWER KITCHEN AT MERCURE KAWANA WATERS

12 to 14 cooked Mooloolaba prawns

1 mango

1 avocado

80g of mesclun lettuce

1 mixed micro herbs

80ml of your favourite cocktail sauce

METHOD

1. Peel prawns and cut in half.

2. Dice mango and avocado.

3. Stack 6x avocado, 6x mango, 6x 1/2 prawns.

4. Drizzle cocktail sauce on prawns and place mesclun on the top.

5. Finish with micro herbs of choice.

6. Place three dots of cocktail sauce around the plate.

WILDFLOWER KITCHEN

Hum Honey Glazed Duck Breast

CHRIS SELL, THE DOCK MOOLOOLABA & THE HATTED CHEF

45 MINUTES PREP TIME | 20 MINUTES COOK TIME | SERVES 4

INGREDIENTS

4 nicely trimmed duck breasts

1 large parsnip (not peeled)

1 brown onion

3 cloves garlic

100g pitted cherries halved

½ cup white wine (any variety)

2 punnets Mountain Top mushroom medley

100g roasted pecans roughly chopped

METHOD

100ml cream

100ml Maleny Dairies milk

50g butter

½ cup light soy

1 tsp Szechuan pepper crushed

2 tbsp Hum Honey

Splash of water

1. Slice onions and garlic and caramelize in a pan, once golden add sliced parsnips and reduce heat to low, allow to cook for 10 minutes, deglaze with white wine, reduce by half and add cream and milk and cook on low until parsnips are super tender (about 30 minutes)add a splash of water if it starts to look dry or catch to the base of the pan, once tender place in a blender and blend carefully on a high setting adding cooled cubed butter bit by bit until puree looks smooth, add splash of hot water if required to puree. Set aside.

2. Take duck breast out of bags and pat dry, trim any excess fat, score such breast every 1-2cm , season skin with salt and put in a cold pan with no oil, cook on skin side until golden and some fat has rendered, turn over to flesh side for 1 minute and then put on a tray, glaze breasts with hum honey and place in a preheated oven at 200 degrees for 7-8 minutes.

3. While duck is in the oven turn existing duck pan on high and throw in the chopped mushrooms and sautee and season .

4. In a separate pan add 1 tbsp of olive oil and bring up to temp, on high and Szechwan that’s been ground and cherries, cook out until blistered , add soy and a splash of water, honey and reduce until a nice glaze has formed (if to salty add some water).

5. Remove duck from oven and allow to rest on your chopping board.

6. Place 1 large spoon full of puree in the centre of each plate and place the mushrooms on top of the puree.

7. Slice the breast in half down the length of it and rest on top of the mushrooms.

8. Sauce the breast and the plate with the glaze and finish with the roasted pecans, serve and enjoy.

Festive Roast K2 Beef Brisket

K2 BEEF

10 MINUTES PREP TIME | 8 HOURS COOK TIME | SERVES 4

INGREDIENTS

1 K2 beef brisket

Olsson’s Sea Salt Rub ‘The Great White’

1 jar ‘Have a Real Go’ beef broth

Water Sprigs fresh rosemary

METHOD

1. Preheat oven to 200C.

2. Generously sprinkle K2 beef brisket with Olsson’s Sea Salt Rub, rub into both sides of beef.

3. Place beef into a deep roasting pan.

4. Add ‘Have a Real Go’ beef broth.

5. Top up with water until beef is ½ submerged in liquid.

6. Add rosemary sprigs.

7. Seal roasting pan with 3 layers of alfoil.

8. Place roasting pan into oven and immediatley turn temperature down to 150C.

9. Allow 8 hours for K2 beef brisket to cook until tender.

10. Slice and serve.

Notes: Left over K2 beef brisket is perfect pulled apart and added to asian salads or used on a slider with a slaw.

K2 beef brisket is certified organic, grass fed and finished beef grown on kandanga farm in the sunshine coast hinterland.

Have a Real Go beef broth is produced at Mary Valley small goods, Carters Ridge using only K2 beef bones and certified organic vegetables.

K2 beef, Have a Real Go beef broth and Olsson’s Seat Salt Rubs are available for purchase from:

Kandanga Farm Store Kandanga

Greenacre Organics Verrrierdale

Greensmith Grocers Minyama

Farmer & Sun Gympie

Spicy Thai Beef Yellow Curry

SPICERS TAMARIND RETREAT / THE TAMARIND RESTAURANT

20 MINUTES PREP TIME | 30 MINUTES COOK TIME | SERVES 2

INGREDIENTS

CURRY PASTE

2 coriander roots

1cm fresh turmeric

2cm fresh Buderim Ginger

2 red eschalots, finely chopped

CURRY

500ml coconut cream

4 tsp yellow curry paste

2 tsp palm sugar

2 tsp fish sauce

1 long red chilli

1 red pepper

1 sliced onion

200g beef tenderloin, thinly sliced

METHOD

4 garlic cloves

1 birds eye chilli

1 long red chilli

8 cherry tomatoes halved

½ cup torn fresh Thai basil leaves

2 tbps fresh lime juice

1 lime for wedges

2 tbsp oil 30g fried shallots

1. To make the curry paste, in a mortar and pestle, pound coriander roots, turmeric and ginger into a fine paste then set aside .

2. Add the eschalots, garlic cloves and chillies to the mortar and pestle and pound into a paste. Then combine with the coriander roots, turmeric and ginger and mix together.

3. For the curry, in a heavy based saucepan, heat 2 tablespoons of oil.

4. Add the beef and seal all sides.

5. Add the curry paste, palm sugar, fish sauce and continue to cook until paste is fragrant.

6. Add the coconut cream and pour over the beef.

7. Add peppers, chilli and onion.

8. Reduce heat to low and simmer until beef is tender (approx. 10 minutes).

9. With about 1 minute remaining add cherry tomatoes.

10. Season with fish sauce and lime juice to taste.

11. Finish with fresh basil and or coriander, fried shallots and a wedge of lime.

Christmas Duck Breast

14 MINUTES PREP TIME | 40 MINUTES COOK TIME | SERVES 4

INGREDIENTS

4 large duck breasts

1 grated zucchini

2 Eumundi Farm Fresh free range eggs

¼ cup of self-rising flour (GF if you like)

½ shaved fennel

1 lime pulled and segmented

1 blood orange peeled and segmented

METHOD

DUCK BREAST

1 lemon peeled and segmented

2 hand full of rocket

Frying oil

4 tablespoons of fig jam

2 tablespoons of white vinegar

250mm of chicken stock

Salt and pepper to taste

Score the skin about 1 centimetre apart rub with a bit of salt and oil. Place under the grill section of the oven and cooked until skin light brown, let it rest for 10 minutes and gently slice through the score but only cut to ¾ deep. It should be nice and medium rare.

FRITTER

Mix the zucchini, eggs, flour, 50mls chicken stock, salt and pepper to taste. With a large spoon place big blobs on the hot oil, make sure you flatten them a little.

SALAD

Toss the fennel, citrus, vinegar, rocket and salt and pepper to taste.

FIG JUS

In a saucepan bring the chicken stock to boil add fig jam salt to taste let it reduce in low heat to your liking.

Place your flatten fritter at the bottom, stack your salad on top, then place your duck fan on top and drizzle with jus.

Baked Caramel Macadamia Tart

NUTWORKS

5 MINUTES PREP TIME | 25 MINUTES COOK TIME

INGREDIENTS

1 large shortcrust pastry flan (ready-made)

150g Nutworks raw macadamias

2 Eumundi Farm Fresh free range eggs

1 teaspoon vanilla extract (concentrated)

⅓ cup brown sugar (packed firmly)

395g condensed milk

METHOD

1. Preheat the oven to 175C degrees.

2. Prepare your flan onto an oven proof pie dish or baking tray for ease of transferring.

3. Pour the raw macadamias into the flan. If the macadamias seem too large feel free to chop up to suit.

4. In a mixing bowl, whisk together the eggs, vanilla extract & brown sugar. Once combined whisk in the condensed milk.

5. Bake for 20-25 mins or until golden brown.

Notes: After 20-25 mins of baking the tart centre should be slightly springy to touch (it will set firmer). If you think the flan is getting too dark but the centre needs longer, cover with foil and keep checking in 5 minute intervals. Depending on the size of the flan you purchase, you may have some left over mixture to create a second tart.

Serving suggestion: We love our caramel macadamia tart served with whipped fresh cream and sprinkled with Nutworks Macadamia Brittle.

Sugar Cookies

KRISTINA KUCAN, SILVER TONGUE FOODS

10 MINUTES PREP TIME | 15-18 MINUTES COOK TIME | SERVINGS 25

INGREDIENTS

250g plain flour (sifted)

75g raw sugar plus extra for dusting

Pinch of salt

200g unsalted butter (chopped)

1 Vanilla Vine bean (seeds)

Zest of one lemon

1 egg, (lightly beaten)

METHOD

1. Sift flour, add sugar, butter, vanilla bean seeds, salt, and zest into a mixing bowl. Combine the ingredients until the dough is smooth. Wrap in cling film and rest in the refrigerator for one hour.

2. Pre-heat oven to 180C degrees.

3. Roll out the dough to approximately 1.5cm thickness.

4. Brush the dough with egg and place extra sugar on top. With the rolling pin press in the sugar.

5. Cut into pieces approximately 3x2cm, place cookies on baking trays lined with baking paper and bake for 15-18 minutes.

6. Cool on a wire rack.

7. Once cooled store in an airtight container. They should keep for at least a week.

Nil Desperandum Christmas Rum Punch

NIL DESPERANDUM / SUNSHINE & SONS

15 MINUTES PREP TIME | SERVES 8

INGREDIENTS

1 cup (250ml) Nil Desperandum Botanical Rum

1 cup chai tea (black and chilled)

1 cup pineapple juice

2 cups dry ginger ale

1 cup chopped tropical fruits

2 cups crushed ice

8 sprigs mint

METHOD

1. Stir all ingredients together in a large (2L) jug or punch bowl.

2. Add extra sugar to taste, if desired.

Pineapple Mojito

HONEYSUCKLE RESTAURANT BUDERIM

5 MINUTES PREP TIME

INGREDIENTS

MOJITO

3 slices of fresh pineapple

5 mint leaves

2-3 lime wedges

45ml white Paradise Rum

15ml pineapple syrup (see below)

Soda water (top up)

PINEAPPLE SYRUP

Skin of 3 pineapples

Buderim Ginger (4cms) 25g Szechuan pepper 15 star anise

5 cinnamon sticks 2kg sugar 2L water

METHOD

MOJITO

1. Add fresh pineapple, mint and lime to a cocktail shaker and muddle.

2. Add white rum, pineapple syrup and ice the shake until well-chilled.

3. Pour entire contents of shaker into a tall glass and top-up with soda water.

4. Garnish with pineapple leave and a slice of pineapple.

PINEAPPLE SYRUP

1. Milk ginger (blend and strain).

2. Roast spices.

3. Combine all ingredients in a pot.

4. Cover and simmer for 2-3 hours.

Decadent Gingerbread Iced Chocolate

MALENY DAIRIES AND SUZIE JUNE DRINKING CHOCOLATE

10 MINUTES PREP TIME | SERVES 1

INGREDIENTS

GANACHE

⅓ cup Maleny Dairies Pure Cream

1½ tablespoons of Suzie June Ginger drinking chocolate powder

1½ tablespoons of Suzie June Chai Powder

CHOCOLATE SYRUP

3 tablespoons of Suzie June Ginger drinking chocolate powder

Dash of boiling water

CONSTRUCTION

350ml Maleny Dairies Farmer’s Choice Milk

2 scoops Maleny Food Co. Chocolate Gelato

⅓ cup Maleny Dairies Pure Cream

METHOD

CHOCOLATE GANACHE

1. Place ⅓ cup of Maleny Dairies Pure Cream in a microwave safe bowl. Heat in 10 sec increments until hot (took us around 30sec but will depend on your microwave).

2. Add 3 tablespoons of Suzie June Ginger Drinking Chocolate Powder and mix until well combined, thick, and glossy (you can add more or less chocolate powder to get the consistency of your preference). Set aside to cool slightly.

CHOCOLATE SYRUP

3. Add 3 tablespoons of Suzie June Ginger Drinking Chocolate Powder to a small glass. Add enough hot water to dissolve your powder and mix into a runny paste.

ASSEMBLE

4. Decorate the rim of your glass with your chocolate ganache.

5. Add 2 scoops of Maleny Food Co. Chocolate Gelato to your glass.

6. Pour your Maleny Dairies Farmer’s Choice Milk into your glass around ¾ full.

7. Pour over your Chocolate Syrup, then top up the remainder with milk.

8. Whip the remainder of your Maleny Dairies Pure Cream and spoon or pipe on top of your drink.

9. Drizzle with more ganache and dust with chocolate powder to serve.

10.Enjoy!

Naughty but Nice

THE LITTLE BAR CART, SUNSHINE COAST

5 MINUTES PREP TIME | SERVES 1

INGREDIENTS

4 fresh Atherton raspberries – foraged from Mary Cairncross Scenic Reserve

½ kaffir lime leaf

3 lemon verbena leaves – from my front garden

20ml Simple Syrup

45ml gin

20ml fresh lime juice – from Suncoast Limes

20ml Aquafaba (or equivalent fresh egg white if that’s how you roll)

Fresh edible flowers from Organica Floret Roses Farm

Freeze dried raspberry powder from Berry Fresh

METHOD

1. Muddle the fresh raspberries, kaffir lime leaf, lemon verbena leaves, and simple syrup in a shaker.

2. Add the gin and lime juice.

3. Add ice and shake well to impart the raspberry colour and flavour.

4. Strain through a fine mesh sieve.

5. Return the drink to the shaker.

6. Add the aquafaba and fresh ice.

7. Shake hard for 20-30 seconds.

8. Strain into a coupe glass (you could also use a flute or tumbler, or just straight from the shaker!).

9. Garnish with a fresh lemon verbena flower, dried edible flowers, freeze dried raspberry powder, or fresh raspberries on a pick.

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