Our tasty recipe book - CERTIFIED ORGANIC - SECOND EDITION - Australian Organic
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AUSTRALIAN ORGANIC
our tasty
CERTIFIED ORGANIC
recipe book
SECOND EDITION
RRP AUD$9.95
Dear Reader,
Welcome to the second edition of the Australian Organic Recipe Book!
We are thrilled to bring you this collection of delicious dishes, featuring certified organic ingredients, created by chefs,
healthy living advocates and our 2019 Australian Organic ambassadors - Luke Hines and Elle Halliwell. Whether it’s
a comforting soup, sweet treat or thirst quencher you’re after, these meals and drinks are perfect fare for the Aussie
autumn and winter months.
Australian Organic has supported the certified organic industry since 1987. We are a member-owned, not-for-profit
industry body, which educates and promotes certified organics to protect the agricultural and ecological resources of
Australia.
We hope you enjoy creating and eating these wonderful meals! For more recipes, articles and giveaways be sure to join
the Bud Organic Club.
The Australian Organic Team
PUBLICATION
Australian Organic Ltd.
PO Box 810 (18 Eton Street)
NUNDAH QLD 4012
P. 07 3350 5716
E: marketing@austorganic.com
W: austorganic.com
© 2019 Australian Organic Ltd
AUTHORS
Australian Eggs, Barambah Organics, Bertolli, Casey-Lee Lyons, Cocolife, Changing Habits, Cyndi O’Meara, Dani Venn, Dominique Rizzo, Eco Organics,
Elisabeth Cripps Clark, Elle Halliwell, Kalleske Family Wines, Luke Hines, Rebecca Sturgess, Republica, Sophie Litzow and Sunny Queen.
EDITING & PUBLISHING
Casey Arden
DISCLAIMER
This publication is copyright. Save for any use as permitted under the Copyright Act 1968 (Cth), all rights are reserved.
Requests and inquiries concerning reproduction of this material should be communicated to Australian Organic Ltd on (07) 3350 5716.
Australian Organic 2019 3
BUCKWHEAT PANCAKES WITH
BERRY COMPOTE & COCONUT CREAM
INGREDIENTS
1 cup frozen berries 1 tbs unrefined coconut sugar (optional) ¾ cup coconut cream or coconut
yoghurt
1 – 2 tsps maple syrup (optional) 2 organic eggs, whisked until thick and
creamy 1 tsp vanilla extract
1 cup organic buckwheat flour
¾ cup drinking coconut or nut milk 1 tbs unrefined coconut oil
1 tsp aluminium free baking powder
DIRECTIONS
Pop the frozen berries straight into a small saucepan over Mix the coconut cream and vanilla so that it is nice and
low – medium heat with a teaspoon or so of water. Allow smooth, if it is really thick, add more water so it’s the
berries to defrost and become a little jammy, add maple consistency of thickened cream or yoghurt.
syrup if using. When thickened slightly, turn off heat and
allow them to cool a little. Place large non-stick frypan over medium heat, add two
teaspoons of oil to the pan, allow the oil to melt then add
To make your pancakes, place the dry ingredients in a about ¼ cup of pancake batter to make one pancake.
large mixing bowl – buckwheat flour, baking powder and Depending on the size of your frypan, you should be
coconut sugar if using and give it a good mix to combine. able to cook the mixture in two rounds of cooking.
Then in a different mixing bowl, whisk together the eggs When small bubbles start to surface in the batter of your
until thick and creamy and then lightly beat in the milk. pancake, gently flip it over and continue cooking for a
further minute. Remove from pan and set aside, cooking
Pour the wet into the dry and give it a good mix. If it is the remaining batter.
too runny add a little more buckwheat flour, if it is too
dry add a little milk. Serve warm pancakes with vanilla coconut cream or
yoghurt and top with berry compote.
“I fell in love with buckwheat pancakes during my wellness
retreat in Bali where I couldn’t go past them every morning.
They are naturally gluten free and so much more nuttier and
earthy than a traditional pancake. Best served with vanilla
spiked coconut cream and berry compote. I know that you
will love them too!”
Dani Venn, The Wholehearted Cook
Australian Organic 2019 5
COCONUT AND BERRY CHIA PUDDING
INGREDIENTS
1¼ cups organic coconut water or milk ½ cup blueberries 3 Changing Habits Cacao Melts, chopped
1/3 cup Changing Habits Chia Seeds 1 tbs honey 3 Changing Habits Dates, chopped
(for thicker chia pudding, add ½ cup)
lemon juice (optional) ¼ cup of mixed berries
1 tbs Changing Habits Peak Performance
Garnish 3 fresh mint leaves
Blend
1 tbs Changing Habits Shredded Coconut ¼ cup Changing Habits Inca Inchi Seeds
2 tsp Changing Habits Colloidal Minerals
(optional)
DIRECTIONS
Mix all chia pudding ingredients together in a bowl, or Separate into two glass jars, place in the fridge for 4
add everything to a blender and blitz to combine evenly. hours or overnight until set.
Taste the mixture and adjust if needed. Add garnish and enjoy!
Australian Organic 2019 7
ORGANIC EGG MUFFINS THREE WAYS
INGREDIENTS
Base recipe: Organic Fillings: Cheese and veggies Zucchini and corn
6 Organigrow Organic Eggs Tomato, fetta & chives 100g broccolini, roughly 2 zucchinis, grated
½ cup milk 250g tomatoes, diced chopped 2 x 125g can sweet corn
2 tbs plain flour 150g fetta, crumbled 1 large carrot, grated kernels, drained
2 tbs finely chopped chives ¾ cup frozen peas ¾ cup grated mozzarella
¾ cup grated cheese
DIRECTIONS
Preheat oven to 180°C. Line 6 muffin moulds with paper cases. Cheese and veg - Add broccolini, carrot and peas to a
saucepan of boiling water. Cook for 2 minutes or until just
Whisk eggs, milk and flour in a medium bowl. Season with salt tender. Drain and rinse under cold water. Drain well and add to
and white pepper. Add one of the filling options and spoon egg mixture with cheese. Season with salt and pepper.
into prepared muffin cases.
Zucchini, corn & mozzarella - Grate zucchini and using your
Bake for 20-25 minutes or until puffed and cooked through. hands, squeeze as much liquid as possible from zucchini. Add
Transfer to a wire rack to cool. zucchini, corn and mozzarella to egg mixture.
Cherry tomatoes, fetta & chives filling - Add chopped
tomatoes, fetta and chives to egg mixture. Season with salt and Recipe courtesy of Australian Eggs
pepper.
Australian Organic 2019 9
ORGANIC CHIA FLAXSEED BIRCHER
INGREDIENTS
¾ cup organic rolled flaxseeds 1/3 cup pumpkin seeds ½ cup coconut oil
½ cup chia seeds ½ tsp ground cinnamon 2 apples, grated
½ cup roughly chopped natural ½ tsp ground cardamom 1 cup full-fat natural yoghurt
almonds
1 vanilla bean, seeds scraped 1 ripe pear, sliced fresh, to serve
1/3 cup sunflower seeds
1 litre coconut drinking milk 1 cup mixed berries, to serve
DIRECTIONS
Place flaxseeds, chia seeds, almond, sunflower seeds, The next day, grate the apple and place into bircher mix
pumpkin seeds, cinnamon and cardamom in a large along with the coconut oil and stir well to combine.
mixing bowl stir dry ingredients to combine.
To serve, place about ¾ cup bircher in a bowl, add a
Add coconut milk and vanilla bean, mix well to combine dollop of yoghurt and top with a few slices of fresh pear
using a fork. After 5 – 10 minutes, mix again and then and berries.
cling wrap and place in the fridge overnight to thicken.
“I am obsessed with this breakfast especially during the cooler
months as it’s way lighter and more nutritious version of traditional
bircher. It is also loaded with Omega 3’s from both the flax and
chia seeds as well as being a low carb, healthy fat option.
This is a great one to prepare at the start of the week and easily
serve for breakfast each morning as it keeps in the fridge for quite
a few days.”
Dani Venn, The Wholehearted Cook
Australian Organic 2019 11
ORGANIC ZUCCHINI FRITTERS
INGREDIENTS
2 medium zucchini, grated 2 large organic eggs ¾ cup spelt flour
1 garlic clove, very thinly sliced 2 tsp lemon zest, finely grated coconut or olive oil, for frying
500g Barambah Organics High Protein salt and freshly ground pepper lemon wedges, for serving
Cottage Cheese
DIRECTIONS
In a large bowl, combine the zucchini, garlic, cottage Fry over moderately high heat, turning once, until
cheese, eggs, lemon zest and 1 teaspoon each of salt and browned and crisp.
pepper.
Drain the fritters on paper towels and serve right away
Stir well, and then stir in the flour until just mixed. with lemon wedges.
In a large skillet, heat a dash of oil until shimmering.
Working in batches, add 2 tablespoon mounds of the
zucchini batter to the hot oil, spreading them to form 3
inch fritters.
BARAMBAH’S HIGH PROTEIN COTTAGE CHEESE
Breakfast, lunch or dinner who cares! Fritters are a perfect meal
for the whole family. Children love these; especially little toddlers
who want to feed themselves.
They are an excellent source of protein from the eggs and
Barambah’s High Protein Cottage Cheese.
Australian Organic 2019 13
ORGANIC STUFFED MUSHROOMS
INGREDIENTS
4 large organic portobello mushrooms, 3 tbs pecans, crushed 100 ml extra virgin olive oil
stems removed and reserved
1 lemon, zest and juice 1 bunch parsley, chopped
2 garlic cloves, very finely chopped
sea salt and black pepper 2 tbs pecans, toasted and chopped
DIRECTIONS
Preheat the oven to 200°C and line a backing tray with baking tray and spoon over the prepared mixture. Drizzle
baking paper. over the remaining oil and bake for 20-25 minutes, or
until mushrooms are cooked through and the herb crust
Add the mushroom stems, garlic, pecans, lemon juice is golden brown.
and zest, salt and 3 tablespoons of the olive oil to a food
processor, along with the parsley. Dividing among plates, season with salt and pepper and
serve topped with toasted pecans, extra lemon zest and
Pulse until it forms a rough, wet paste. parsley.
Arrange the mushrooms, gill-side up, on the prepared
“Stuffed mushrooms are one of the easiest yet most
delicious meals you can put together. This recipe is a
celebration of simple flavours that go really well together on
the plate.”
Luke Hines, Australian Organic Ambassador
*Recipe from Smart Carbs by Luke Hines published by Plum
Australian Organic 2019 15
ORGANIC BEETROOT DIP
INGREDIENTS
250g organic beetroot, roasted, peeled ¼ cup roasted walnuts, plus a few extra 1 clove of garlic, crushed
and cut into large chunks for serving
½ cup olive oil
250g raw beetroot, grated 1 tsp of cumin seeds
½ cup of Barambah’s All Natural Yoghurt
1 lemon, juice only 1 tsp of fennel seeds
salt and pepper
¼ cup breadcrumbs 2 tbs of tahini
DIRECTIONS
Marinate the grated beetroot in the lemon juice and set Blend until smooth.
aside.
Fold Barambah’s All Natural Yoghurt and the raw Beetroot
In a dry pan, over medium heat, toast the cumin and through the blended dip.
fennel seeds for 2 - 3 minutes
Season to taste and serve topped with sesame seeds and
Add the spices to a blender along with the roasted toasted walnuts.
beetroot, breadcrumbs, walnuts, tahini, garlic and olive
oil.
BARAMBAH’S ALL NATURAL YOGHURT
This dip is a great way to enjoy our multi-award winning
organic yoghurt - full of antioxidants serve with sliced
vegetables or crackers.
Australian Organic 2019 17
ORGANIC TURMERIC CHICKEN ZOODLE SOUP
INGREDIENTS
1 onion, diced 1 tsp Changing Habits Turmeric Powder 300g organic chicken thigh, diced
2 tomatoes, diced 1 tbs Changing Habits Coconut Oil or butter 1 lime, juice only
2 1/2 cups of chicken bone broth 1/2 tsp ginger powder salt and pepper to taste
1 tbs Changing Habits Beef Broth 4 cloves of garlic, crushed 1/4 cup coriander root, leaves for
garnishing
2 zucchinis, spiralised into zoodles
DIRECTIONS
Add the coconut oil or butter to a large saucepan on a Add the remaining ingredients and bring to a soft
medium heat and allow it to melt. simmer. Simmer until the chicken is cooked through.
Add the onion and fry until fragrant and lightly golden Taste the mixture and adjust any of the flavours to taste.
brown.
Pour into bowls, garnish with some coriander leaves and
Add the garlic, turmeric, salt, pepper and chicken and fry enjoy.
until the chicken is sealed and golden.
Australian Organic 2019 19ZUCCHINI PESTO ‘NOODLES’
WITH ORGANIC FALAFELS
INGREDIENTS
3 organic zucchinis 1 tbs crushed pistachio nuts 1 spring onion, sliced
1 packet of Bite Me Fine Foods fresh lime juice 1 tbs nut butter (almond butter is
Vegetarian Falafels a good option)
4 tbs olive oil
18-20 fresh basil leaves handful of cherry tomatoes, halved
1/2 clove of garlic
2 handfuls rocket
DIRECTIONS
Use a julienne peeler or vegetable spiralizer to make Alternatively, enjoy zucchini pesto noodles cooked by
zucchini noodles by putting noodles through spiralling adding the noodles to a skillet and sauté them over a
process. medium heat for 1-2 minutes.
In a high power blender, combine basil, rocket, pistachio Heat falafels in a sandwich press or on the stove top for
nuts, lime juice, spring onion, nut butter, garlic and olive 1 minute and serve on top of cooked zucchini noodles.
oil. Blend mixture until well combined. Garnish with cherry tomatoes, extra pistachios and
rocket.
In a large bowl, toss pesto mixture over raw zucchini
spirals.
Recipe Credit: Rebecca Sturgess
BITE ME VEGETARIAN FALAFEL
Our famous Vegetarian Falafels are made
out of 48 hour activated chickpeas and fresh
wholefood ingredients. Our falafels are a
great source of dietary fibre; a plant based
protein that is seasoned with freshly picked
certified organic herbs and spices. Handmade
from fresh Australian ingredients and sized to
perfection, enjoy in wraps, as a snack or when
added to salads.
Australian Organic 2019 21ORGANIC RICE PAPER ROLLS
INGREDIENTS
75g cellophane (Mung bean noodles) 2 green eshallots, thinly sliced For the dressing
250g organic chicken breast or cooked 1 bunch of bok choy, thinly sliced 2 tbs sweet chili sauce
shredded chicken
½ cup chopped coriander (optional) 2 tbs lime juice
80g snow peas, thinly sliced
1 tbs fish sauce
80g bean sprouts
1 tsp sesame oil
2 tbs roasted peanuts (optional)
DIRECTIONS
Soak the noodles in hot water as directed on the packet Place the rice papers two at a time into a bowl of hot
and drain. water until softened, drain and lay out onto a table.
Cook the chicken in the oven or a non-stick pan for 10 - Divide the salad up and place a small amount onto each
15 minutes without any oil until cooked through. Allow of the rice papers, lay down some of the chicken and
the chicken to cool, then cut into thin strips. wrap up tightly.
Combine all of the ingredients in a large bowl leaving out Eat straight away or lightly oil a container and lay the rolls
the chicken. in a container, cover with a lid and enjoy the next day.
Mix the dressing ingredients together and pour this into
the salad. Substitute the chicken for cooked prawns, fish, cooked
sliced beef, lamb, pork or tofu.
“Rice paper rolls are easy to put together and you can use
just about anything in them. All the ingredients you can pick
up in the supermarket and they can be made ahead of time
easily kept in a container to be taken anywhere.”
Dominique Rizzo, Chef and owner of Putia: Pure Food
Kitchen, School & Pantry
Australian Organic 2019 23ORGANIC SOUVLAKI SKEWERS
INGREDIENTS
Skewers sea salt and ground black pepper 125ml coconut milk
3 tbs extra-virgin olive oil 800g organic chicken thigh fillets, 125 ml filtered water
roughly chopped
2 garlic cloves, very finely chopped 1 tsp dried oregano
Pitas
2 lemons, zest and juice pinch of sea salt
1 cup organic almond meal
2 tsp dried oregano 3-4 tbs coconut oil
1 cup arrow root flour
DIRECTIONS
Mix the olive oil, garlic, lemon zest and juice and an even layer, and cook for 2-3 minutes, then carefully
oregano in a large bowl. Season with salt and pepper, turn the pit over, with a spatula and cook for a further
add the chicken and toss to coat, then cover with plastic 2 minutes, or until golden. Repeat with the remaining
wrap and set aside in the fridge to marinate for at least mixture.
20 minutes (up to 3 hours if you have time).
Heat a barbecue grill to medium-high. Thread the
For the pitas, combine the almond meal, arrowroot or marinated chicken onto the prepared skewers and grill
tapioca flour, coconut milk, water, oregano and salt in a for 6-8 minutes on each side or until cooked through.
bowl and mix well to form a smooth batter. Melt about 1
tablespoon of the coconut oil in a small non-stick frying To assemble the souvlaki, spoon a few generous dollops
pan over medium heat. Ladle one-quarter of the batter of avocado on each pita and top with a chicken skewer
into the pan, tilting and swirling it to coat the base in and vegetables or salad.
“This is Greek fast food at its finest!”
Luke Hines, Australian Organic Ambassador
*Recipe from Smart Carbs by Luke Hines published by Plum
Australian Organic 2019 25ORGANIC COCONUT BEEF CURRY
WITH CAULIFLOWER RICE
INGREDIENTS
1 tbs organic coconut oil 1 tsp garam masala pinch salt
1 brown onion, chopped 1 tsp paprika 2 x 270mL canned coconut milk
3 garlic cloves, crushed 1 tsp cardamom 4 cups cauliflower, riced
2 tsp curry powder pinch chilli powder (to liking) fresh coriander to serve
1 1/2 tsp ground coriander 1kg Sherwood Rd Organic Meats organic fresh lime wedges to serve
1 tsp ground cumin beef chuck (cut into 2-3 cm cubes) fresh chilli to serve
DIRECTIONS
In a large heavy-based saucepan, heat coconut oil and Serve cauliflower rice and curry into serving bowls. Top
sauté onions for 2 minutes over medium heat until soft. with fresh coriander, lime wedges and fresh chilli for
Add garlic and spices. Stir over low-medium heat for 1-2 freshness.
minutes or until fragrant. Notes
Add beef and brown for 2-3 minutes. Great to serve with a side of greens or add spinach leaves
Add coconut milk and bring to a simmer. Cover and in final 5 minutes of cooking time.
simmer for 1 - 1.5 hours or until meat is tender. Adjust spice to liking by adding more or less chilli (can
also use fresh chilli).
Meanwhile, heat extra coconut oil in a large, deep frying
pan and add riced cauliflower with 1 tablespoon water,
stir over medium heat until soft. This recipe was developed for Sherwood Rd Organic Meats by
Brisbane nutritionist and recipe developer Casey-Lee Lyons from Live
Check curry for seasoning and adjust by adding extra salt Love Nourish.
if needed.
local. ethical. certified organic.
certified organic, 100% grass-fed lamb, beef & goat from our own farm
certified organic, 100% pasture-raised chicken from small farmers
pasture-raised and certified organic pork
Instagram@sherwoodrdorganicmeats
paleo-friendly, preservative free sausages
nitrate-free, gluten-free & sugar-free hams and smallgoods Facebook @sherwoodrdorganicmeats
visit us at 385 Sherwood Rd, Rocklea, Brisbane QLD call us on 07 3379 3815 order bulk online at sherwoodrdorganics.com.au
Australian Organic 2019 27BLACK BEAN SPAGHETTI WITH GARLIC PRAWNS
INGREDIENTS
1 pack (200g) of Eco Organics Black 3 garlic cloves, crushed 24 prawns (approx. 500g) peeled,
Bean Spaghetti deveined, tails intact
2 lemons, zest and juice
1 tbs extra virgin olive oil 2 tbs of chopped fresh parsley
1/4 tsp of dried red chili flakes
60g unsalted butter
DIRECTIONS
Cook the black bean spaghetti in a large saucepan of Add the prawns and cook for around 3 minutes or until
boiling water until al dente. Toss with olive oil and set the prawns are tender.
aside.
Add the pasta, lemon juice, parsley and toss to combine.
Place the butter in a frypan over low heat. Once melted
add the garlic, chilli flakes and lemon zest and stir in Season with salt and pepper to taste and enjoy.
medium heat until golden.
Australian Organic 2019 29ORGANIC EGG BIRYANI
INGREDIENTS
3 Sunny Queen Organic Eggs 1 small handful fresh coriander leaves, 1 tsp Garam Masala powder
1 cup basmati rice roughly chopped 1/2 tsp red chilli powder
1 large brown or white onion 1 small handful mint leaves, roughly chopped 2 tbs peanut oil
12 cashew nuts, unsalted 4 tbs natural yoghurt 2 tbs ghee (clarified butter)
2 small green chillies 2 tbs fried onions 1 pinch cinnamon powder
1 tsp ginger, minced 1/4 tsp turmeric powder 1 whole cardamom pod
1 tsp garlic, crushed 1 tsp chilli powder 2 whole cloves
1 tsp Biryani Masala powder 1 tsp caraway seeds
DIRECTIONS
Wash and soak basmati rice in water for up to 1 hour. Cook covered until rice is done, then reduce the heat to
Drain and set aside. low and cook covered for another 5 minutes or until all
Heat the oil and ghee and add the cinnamon, cardamom, the water is absorbed.
cloves and caraway seeds. After a couple of minutes, add Hard-boil and peel two of the eggs. In a bowl, break
the onion and sauté until it turns golden brown. the third egg, add chilli powder and mix well. Make 3-4
Add cashew nuts, green chillies, ginger, garlic and sauté lengthwise slits on the boiled eggs and coat the egg
for 2 minutes. mixture.
Add mint and coriander leaves, chilli powder, turmeric Heat a teaspoon of oil and add the mixture along with
powder, biryani masala, garam masala powder and sauté the coated boiled eggs. Add finely chopped coriander
well on medium flame for a further 2 minutes. leaves and cook until the mixture scrambles. Add the
hard-boiled eggs and the egg scramble to the rice and
Add the yoghurt and cook for 3-4 minutes, then add fried
mix well gently.
onions and mix well.
Serve warm with naan bread.
Add 1 1/2 cups of water, adding the basmati rice once the
mixture is boiling.
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Australian Organic 2019 31ONE PAN ORGANIC CHICKEN
INGREDIENTS
2 organic chicken breasts, sliced 1 cup basil leaves 2 cloves garlic, finely chopped
horizontally
1 tbs olive oil 2 zucchini thinly sliced
1 ½ punnets cherry tomatoes, halved
1 ½ tbs baby capers lemon wedges to serve
½ cup yellow capsicum, chopped
DIRECTIONS
Add half the olive oil to a hot, deep frypan, then add Add the tomatoes and capsicum and stir for one minute,
chicken breast and cook 2-3 minutes each side until then add the basil and cook until the tomatoes have
golden and almost cooked through. softened.
Remove from pan. Reduce heat to low, return chicken to the pan and place
the zucchini on top.
Turn heat to medium, and add the rest of the oil, the
garlic and the capers and cook until capers begin to pop. Cover for 4 minutes or until the zucchini is al dente.
Serve with a splash of olive oil and fresh parsley.
“This is my favourite mid-week dinner dish. It’s packed full of
vegetables, healthy fats and so much flavour your tastebuds
will do a little dance.
I sometimes swap the capsicum for kale; depending on
what I have in the fridge.”
Elle Halliwell, Australian Organic Ambassador
Australian Organic 2019 33HONEY VEGEMITE BBQ LAMB ROAST
INGREDIENTS
2 tbs Vegemite 3 cloves garlic, finely chopped 1 tsp red chilli flakes
60ml organic honey 1 tbs ginger, finely grated 1kg boneless lamb shoulder
(butterflied)
1 cup Bertolli Organic Olive Oil
DIRECTIONS
Combine Vegemite, honey, oil, garlic, ginger and chilli Reduce heat to medium (200°C if your BBQ has a
flakes in a small saucepan over medium heat. thermometer).
Bring to the boil, reduce heat to low, stirring until Remove lamb from marinade (drain any excess
Vegemite melts. marinade), place onto a baking rack on top of a baking
tray.
Allow to cool completely then pour into a container large
enough to hold the lamb in a flat, single layer. Place into the BBQ, close the BBQ hood and cook for 40
minutes.
Add lamb, turn to coat then cover and refrigerate
overnight to marinate. Allow to rest for 15 minutes before thinly slicing to serve.
When ready to cook preheat a hooded BBQ to high.
Australian Organic 2019 35KALLESKE WINES FAMILY RABBIT PIE
INGREDIENTS
Filling 2 bay leaves 1 tspn nutmeg
1 rabbit, prepared and deboned 1 carrot, sliced Crust
1/3 cup Kalleske Clarry’s GSM 2 sticks celery, sliced 3 cups of plain flour
1 cup of water 1 capsicum, sliced 2 tbs butter
2 cups of milk 1 bunch chives, chopped 1/2 tsp sugar
75g butter 5 mushrooms, sliced 1 tsp bicarbonate soda
50g smoky bacon 3/4 cup of peas 2 tsp cream of tartar
1 sliced onion 25g plain flour 1 organic egg
1 clove of garlic, crushed 1 chicken stock cube, crushed soda water
DIRECTIONS
Place rabbit in a stock pot with water and 1 cup of Stir and cook for 2 minutes.
milk. Add bacon, onion, 25g butter, garlic, large pinch
of salt and pepper, and bay leaves. Cook gently for Add milk to stock to make up to 500ml and then add
approximately 1 - 1.5 hours or until tender. to the pan and combine. Add the rabbit to the sauce,
combine and place in a deep pie dish.
Once tender remove rabbit and strain liquid into a bowl.
Keep the stock and aside. Top pie with puff pastry or crust. To make crust, mix
together all crust ingredients, add a pinch of salt and
In a large pan, cook carrot and celery in a small amount work into a dough by adding soda water to reach an
of the stock until soft. Add capsicum, chives, mushrooms appropriate consistency. Roll out and place over pie dish
and peas. and brush with egg wash.
Add remaining butter to pan. Once butter has melted add Bake in oven at 180°C until crust is golden brown. Serve with
flour, nutmeg, chicken stock cube and wine. a glass of Kalleske Clarry’s GSM and a fresh green salad.
KALLESKE CLARRY’S GSM
Awarded the 2018 Winestate Australian & New Zealand Organic
Wine of the Year, Kalleske Clarry’s GSM is named in honour of
winemaker, Troy Kalleske’s, Grandfather, Clarence ‘Clarry’ Kalleske.
Clarry Kalleske, a fourth generation family member farmed the
Kalleske vineyards from the late 1920s until his retirement in
the 1990s. Grenache, Shiraz and Mataro all work in harmony
delivering a layered wine of ample flavour, splendid structure and
a lingering finish that pairs beautifully to a wide variety of cuisine.
Australian Organic 2019 37ORGANIC ONE-PAN COOKIE
INGREDIENTS
200g organic butter, chopped 1 tsp vanilla powder 3 tbs crunchy peanut butter
125 ml honey ½ tsp ground cinnamon 100g dark chocolate, roughly chopped
2 cups almond meal 1 egg, beaten coconut yoghurt to serve
DIRECTIONS
Preheat the oven to 180°C. Melt the butter and honey in Dollop the peanut butter over the batter and scatter over
an ovenproof frying pan. Remove the heat and leave to the chocolate pieces, then transfer the pan to the oven
cool slightly. and bake for 20-25 minutes, or until golden brown and
crispy on the outside.
Stir in the almond meal, baking powder, vanilla, and
cinnamon. Serve warm in the middle of the table for everyone
to share, topped with a generous dollop of coconut
Whisk in the egg to form a batter. yoghurt.
“How would you feel if I told you that you could make a
giant cookie in a pan? Well, hold onto your socks boys and
girls… things are about to get real. Introducing the ultimate
one-pan cookie. You can thank me later”.
Luke Hines, Australian Organic Ambassador
*Recipe from Smart Carbs by Luke Hines published by Plum
Australian Organic 2019 39ORGANIC PUMPKIN BRIOCHE DONUTS
INGREDIENTS
250ml organic milk 2 eggs (room temperature) 180g Black Crow Organic Pumpkin
(Jap), mashed
10g dried yeast 700g plain flour
75g butter (cold)
75g sugar 1 tsp salt
DIRECTIONS
Boil pumpkin in a saucepan until cooked through. Leave Turn fryer to 170°C. Scale each donut at 75g kneading
to drain in a colander for 30 minutes, then mash. into a round ball. Place on a lightly floured tray (make
sure the join of the donut is facing down on your tray.
Meanwhile, heat milk in a saucepan until lukewarm. Add
Place in a warm, dry area until the donut has proved 3/4 in
sugar and yeast. Let the mix sit until yeast begins to foam
size.
(this means the yeast has started activation).
Slightly flatten the donuts, cut a circle out the middle to
Place all dry ingredients, eggs, yeast mix and mashed
create a ring donut by using the back of a piping nozzle
pumpkin into a mixing bowl with a fitted dough hook
to cut the circle. Fry donuts (bottom of the donut fried in
attachment. Mix on speed one until combined. Increase
oil first), drain on paper towel.
to moderate speed for 5 minutes then check by
removing a small piece of dough and gently stretching it Combine cinnamon and sugar together and toss donuts
between your fingers - the dough should be almost see into the cinnamon sugar once they come out the fryer.
through without tearing. If this does not occur and the
Notes:
dough separates - mix further for 5 more minutes.
Ice donut with spiced glaze, decorate with dried rose
Dice the cold butter into small pieces, gradually adding
petals and pepita seeds.
on low speed to the mix until fully combined. Rest dough
for 30 minutes on the bench in a bowl (covered with a This recipe was developed by Sophie Litzow
damp cloth), then refrigerate for 1 hour. from Sugar Sweet Soph.
Potatoes
Broccoli
Cauliflower
Pumpkin
Cabbage
Celery PRODUCER 10706
Onions Australian Organic 2019 41‘YOU’RE FANCY’ ORGANIC MOCHA TRUFFLES
INGREDIENTS
1/2 cup almonds 1 tbs República Organic Timor Ground Optional Toppings:
Coffee
1/2 cup cashews 2 tbs cocoa powder
2 tbs maple syrup
1 cup dried dates 2 tbs desiccated coconut
1/2 tsp vanilla extract
1 tbs cocoa powder
DIRECTIONS
Combine nuts and dates in the food processor and blend, Last but certainly not least, say “this is just a little
blend, blend away! something I made earlier” as you grab them out of the
fridge.
Add the rest of the ingredients and process until
everything is evenly combined. Pause for impressed looks and compliments.
Roll them into balls and if you like, coat them in cocoa
powder and desiccated coconuts.
Then pop into the fridge to harden.
Enjoy every sip of our Timor Gourmet Blend
Enjoy every sip of our Timor Gourmet Blend
This medium-dark roast ground coffee has a complex cocoa aroma that is absolutely
This medium-dark roast ground coffee has a complex cocoa aroma that is absolutely
delicious!
delicious!
República Organic coffee is sourced from the best Certified Organic and Fairtrade
República Organic coffee is sourced from the best Certified Organic and Fairtrade
cooperatives around the world and roasted right here in Australia.
cooperatives around the world and roasted right here in Australia.
www.republicaorganic.com.au
www.republicaorganic.com.au
Australian Organic 2019 43SANGRIA WITH ORGANIC BALSAMIC KISS
INGREDIENTS
1 organic red apple, core removed (skin 100g blueberries 60ml Bertolli Organic Balsamic Vinegar
left on) and finely diced
60g panela sugar (substitute brown 200ml ginger beer
1 small orange, peeled and finely diced sugar)
750ml bottle sangria red wine
100g strawberries, stalk removed and 250ml kombucha
Ice
halved
80ml brandy
edible flowers, to decorate (optional)
DIRECTIONS
Combine apple, orange, strawberry and blueberries in a Add kombucha, brandy and balsamic vinegar and stir for
2-3 litre jug. a further 45 seconds to combine.
Add sugar and use a muddler or wooden spoon to Add ice, ginger beer and sangria wine and mix well.
stir and slightly squish the fruit just a little – about 45
seconds. Ladle into serving glasses with a little ice, decorate with
edible flowers.
Australian Organic 2019 45Recipe and photo by Luke Hines
Interested in Organic Living?
Create a wholesome and sustainable future for yourself and
RASPBERRY CHEESE CAKE (SERVES 8+)
your family by joining Bud Organic Club for free today!
Light and bright pink filling on a base of crunchy golden coconut, you cannot go
wrong with this delicious combination of flavours. This recipe can be scaled up or As a Bud Organic Club member you'll access:
down depending on how much you wish to make.
Trusted info - What is certified organic? Chemical free?
INGREDIENTS METHOD
1 cup almond meal hazelnut meal 1. For the coconut base place the almond meal, desiccated coconut, Luke Hines Exclusive articles on organic & healthy living
1 cup desiccated coconut or
shredded coconut
Incredible Coconut Oil, Luke Hines MCT Keto Tonic, vanilla bean and sweetener of
choice in a food processor and pulse until well combined.
Tasty organic recipes
1/2 cup Luke Hines Incredible 2. Using your fingers, press the coconut base mixture into the base of a brownie A welcome pack of goodies - including a designer
Coconut Oil
2 tablespoons Luke Hines MCT
pan, square or circle cake tin, lined with baking paper. Place in the fridge or freezer
to firm up and set.
bamboo keep cup!
Keto Tonic
3. Meanwhile, in a food processor, combine the
1/2 teaspoon vanilla bean seeds, or
Join now: austorganic.com/budorganicclub
raspberry layer ingredients and blitz until smooth,
extract, or powder creamy and well combined. For best results, soak
1/4 teaspoon green leaf stevia or your nuts for about 4 hours.
sweetener of choice to taste
4. Pour your raspberry layer on top of your
pre-set coconut base, and return to the fridge to
RASPBERRY FILLING set. Best sliced with a warm knife.
2 cups cashew nuts soaked 5. Keep stored in an airtight container for up to 10
1 cup macadamia nuts soaked days in the fridge or 3 months in the freezer.
1/2 cup coconut cream tinned
1/2 cup Incredible Coconut Oil
2 cups raspberries fresh or
frozen defrosted
HEALTH TIP
Adding MCT Keto Tonic to your
treats, coffee or even as a salad
dressing is a fantastic way to
boost your energy, support brain
function and suppress cravings.
Coconut oil is the hero oil to cook
with, stable at high temperatures,
and packed with gut health
supporting Lauric acid.
Available at thecocolife.com.au @australianorganic @austorganicltd @austorganic
Australian Organic 2019 472019
Winner, Winner…
Cleaver’s certified organic chicken nuggets are just what the family ordered.
In fact they hit the spot so well that they won ‘Certified Organic Food Product of the year’
for 2019 in the Australian Organic Annual Awards.
Consisting of nothing but delicious organic chicken coated in organic bread crumbs
– with just the right amount of crunch – you won’t have to call the kids twice.
Find them in the fresh meat section of selected leading supermarkets.
cleaversorganic.com.au/product/organic-chicken-nuggets/You can also read
