Roasted Carbeen Chicken and Quinoa Salad

Roasted Chicken 

Ingredients: 1 x Whole Carbeen Chicken, 5 x large cloves of garlic, 1 x bunch of oxheart carrots, 2 x brown onions, 1/2 cup of Rosnay olive oil, 5 x tsp Tasman Sea Salt, 1 x sprig of rosemary, 3 slices preserved lemon. 

Method: Use a shallow baking tray to place quartered onions, garlic cloves, rosemary, lemon and half of the olive oil in the bottom. Rub the chicken in the last of the olive oil and all of the salt, placing in the centre of the tray over the garlic, onion and herbs. Leave carrots whole and place around the outside of the chicken for roasting. Cover with alfoil or a baking tray lid, cook like this at 175C for an hour per kilo of chook, and then at 200C lid/foil off for an extra 10 - 20 mins until brown skinned. Rest the chicken on a warmed serving platter with the carrots, pour off the pan juices, with roasted onion, garlic and rosemary to be used in the quinoa. 

Quinoa Salad

Ingredients: 1 x cup Kidred Organic Quinoa, 2 x cups stock, 1/4 cup currants, 1 x slice preserved lemon, 100g x E&H salad mix

Method: Rinse quinoa 4 times thoroughly, then bring to a simmer in the stock with a pinch of salt with a lid on for about 10-15 mins, stirring once in the middle of the time to make sure the cooking is even. Once they are soft, strain off excess liquid and run under the cold tap to avoid over cooking, using a fine colander or sieve. Stir through the currants and finely chopped preserved lemon and hot pan juice mix, serve straight away before pan juices turn a bit jelly. 

Plate quinoa, salad mix and then hot chicken, with the carrots to the side. Enjoy! 

Recipe for Preserved Lemons

So many lovely lemons! Charlotte and I did a quick little batch of preserved lemons that will be on the shelves once they've had time to yumify. Meanwhile, if you have an abundance of lemons in your kitchen here is a simple recipe for preserved lemon:

20 lemons sliced thinly, 5 lemons zested and juiced. Tasman Sea Salt (available at Lyttleton, or use your fav sea salt flakes), about 200g. 

Into sterilised glass jar with a metal lid, layer: salt, lemon, salt, juice, zest, lemon, salt, juice, zest, lemon, salt. Cram it all in so that there are no air bubbles and loads of salt. We put some bay leaf sprigs on top to make sure the lemon and salt remain submerged in the juice and salt. 

Leave until tasty, both lemon and salt are preservative and so this should last out of the fridge for months.

Eat with eggs, meat, tofu, grains - it has an amazingly fragrant and lemony flavour - and is used in many recipes. 

Note: it shouldn't attract any mould but discard if you discover any, may happen over time if there is an exposed piece of lemon for long.

Recipe for Roast Pork shoulder

Roasted pork shoulder with persimmon and roasted pumpkin crescents with chickpeas, pepitas and kale - feeds up to 12 people.



3-4kg free-range pork shoulder, bone in

8 non-astringent persimmons

8 star anise

20g peppercorns

50g sea salt

250ml vegetable stock

250ml apple juice

Fresh fennel fronds


2 Japanese pumpkins

6 red onions

4 heads of garlic

400g pepitas

1 bunch curly kale

1kg dry chickpeas

250ml olive oil

2 teaspoons smoked paprika

2 teaspoons sea salt

2 teaspoons ground pepper

4 fresh bay leaves

1 pinch bicarb


Soak the chickpeas in cold water with a pinch of bicarb soda over night or all day, making sure there is enough room and water for them to swell.

Score the pork skin with a Stanley knife in lines about 1cm apart and 5mm deep, rub all over with the salt. Place pork into a deep roasting pan so that there is plenty of room still all around it and it doesn’t sit proud above or over the edges. Bake for 20mins at 200C and take out to rest for 10mins.

While the pork is undergoing this first stage ready the persimmons by taking off the hard leafy top and cut in half down the middle.

Fill the roasting pan with the persimmons, star anise, peppercorns and enough of the combined liquid to cover up to half of the meat. Cover with a lid or tightly sealed aluminium foil and put back into oven at 150C for 4hrs.

Par cook the chickpeas in salted water until nearly soft, about 30mins on stove top lid on .

Cut the pumpkin in crescents, from the top to the bottom following the natural lines, putting into a big container or bowl. Quarter the red onions and cut the garlic head along the cross section into halves, so that all the cloves are cut across the middle, put all of these into the container also. Cover the contents of the container with the olive oil, salt, pepper, paprika, and bay leaves, mix through with your hands until there is a coating of the oil and spice on everything. Evenly distribute the uncooked vegetables, placing onto as many baking trays as needed. Bake without a cover in a 180C oven for 45-60mins, until pumpkin is soft and lovely and golden brown.

Take out the pork shoulder and place on a new dry baking tray, with the persimmons surrounding it, let rest until ready to crisp for serving. Strain the liquid from the pork dish and add to the chickpeas, cooking them until the liquid coats them in a glaze of deliciousness, when the last of the liquid is cooking off, put the kale into the pot and put the lid on.

While this is happening put the oven back up to 200C and put the pork and persimmons back in to cook until crisp. When the chickpeas and kale are ready, put them on a warmed serving dish and cover them with the pumpkin crescents, onion and garlic. Dry toast the pepitas in a fry pan on the stove top until lovely and toasty, sprinkle all over the pumpkin dish.

On another warmed serving plate put the crisp pork and persimmons and garnish with fresh young fennel fronds and the star anise.

Baked Ricotta Cheesecake

:: Baked Ricotta Cheesecake ::

For the Huon Expo this weekend I am sharing our recipe for the delicious 

Baked Ricotta Cheesecake that has caused tears of joy among 

swooning MoMa and Marrickville Markets customers, enjoy.


scales, zester, spatula, small measure cup and spoons, sifter, bowls, whisk or mixer, 

food processor or knife, pastry brush, 23cm cake tin (removable bottom), baking paper & a rolling pin


We like to use local and organic ingredients apart from the vanilla 

(which we could do without, but it’s very gorgeous in there) 

and organic sugar. In Tasmania we are lucky to have amazing commercial growers 

and producers such as Callington Mill Flour, Elaaar milk to make ricotta and cream to make 

the butter, and there is always a friend with like Marg with lemons, Hande’s Almonds, Celia’s chook eggs.

 This is a great spring seasonal cake because of the sweet milk around and plenty of lemons and eggs, 

with some almonds in storage from autumn still. All of these items can be bought at shops or markets, 

just remember that the quality of the ingredients definitely reflected in the taste. 

Pasta Frolla - 

50g almonds (to be roasted)

325g plain flour

½ tea spoon baking powder

100g sugar

150g butter

1 egg

60ml milk

Ricotta filling:

800g ricotta

140g sugar

1 big lemon’s zest

3 eggs

1 vanilla bean


  Pre heat oven to 175C, put almonds on a tray and roast as soon as possible.

:: Pasta Frolla :: can be made by hand or in a kitchen aid style mixer

Put flour, baking powder and sugar into a bowl and mix well. 

Chop either with a knife or in a food processor the roasted almonds and add to bowl, mix well. 

Cut cold butter into little squares, 

and process thoroughly into the dry mix either with your fingers or a food processor/mixer.

Add the milk and egg together, mix with whisk or fork. Combine with dry mix until a dough is formed, set aside in a covered bowl. 

:: Ricotta Filling :: can be whisked by hand or in a kitchen aid style mixer 

Mix ricotta, sugar, lemon zest and vanilla bean seeds (cut down the middle and scrape out the little seeds with a knife)

Whisk eggs and combine with ricotta mix well. 

:: To put together :: flour surface and get 2 x 30cm square of baking paper ready.  

Take the tin bottom off and put one of the papers on top, securing it back into place so that the paper is taught. 

Cut a little less than 1/3 of the pasta frolla and put aside in the bowl, put the rest onto the floured surface in round ball shape. 

Put the other paper over the ball of pastry, and evenly rollout into a large rough circle with your rolling pin.

 Using a knife lift up the pastry from the floured surface with the paper still on the top, until you are able to flip it over so that the party is 

face up and the paper is on your hand, kind of flopped over at the edges. Take the baking tin in your other hand

 (quickly, have it ready) and put it upside down over the pastry in your hand and flip right way up gently, 

so that the paper is now the top layer, and now take the paper away gently. 

With care, easy the pastry into the shape of the tin, avoiding overlapping folds - smooth these out as much as possible. 

Trim off the edges so that it is exactly the shape of the tin. If there are any breaks, just glue together with a little whisked egg or more pastry from the edges. 

Fill with the ricotta mix, and whisk an egg in a cup ready for the next stage. 

Take the smaller ball of pastry and on your re-floured surface, your paper on top and repeat the rolling out 

but into a smaller rough circle. You can measure this with the tin for approximate sizing. 

Fold over the edges of the pastry in the tin to the level of the filling, brush pastry edge with the whisked egg.

Repeat the flip so that the pastry is paper side down on your hand, 

and softly fold it over the tin, trim with knife to the exact size using edge of tin as a guide. Tuck it into the edges over

 the egg washed pastry sides, and glue together with egg and brush all around the sides and top also. 

Do not worry if there is a small tear, but if there is a big one you can doctor it with a little bit of edge pastry and egg. 

Bake at 175C for 60 - 75 Minutes, until golden brown on top and cracks have formed (like a volcano?) and it should be just shy of jiggly. 

Cool on a rack, knife the sides so that it doesn’t stick, and set in fridge over night or for a few hours. 

Dust with a thick layer of icing sugar over all of the cracks, and it will look and taste beautiful. 

duck egg pasta

On my fathers side, our family comes from Italy. We traditionally use duck eggs for our pasta making, and I have finally go my hands on some! I did an experimental run of pasta, and then realised there was little in the way of sauce to try it out with. So, I did the usual and called on my imagination to use whatever was in the Pantree. Turned out delicious, so I thought I’d share the recipe:

Fresh duck egg pasta, with sweet potato and pistachios in a creamy ricotta and sage sauce.

Lightly shallow fry very thin rounds of sweet potato in olive oil, with a fair amount of salt and pepper (think chips). Then take the sweet potato out of the pan and drain most of the oil and extra seasoning in to a bowl to use later (use as a dipping oil for bread before or during dinner and enjoy the flavors). Reheat the pan, and put the sweet potato back in. Add some chopped up unsalted raw pistachios and fry for under 30seconds. Pour some cream in, enough to cover the sweet potato, stirring as you go. Let simmer and bubble away for a few minutes, then add some freshly chopped up sage and twice the amount of ricotta to sweet potato. Leave on the heat, stir until smooth, and add a dollop of Vulcans’ Sambal - if you’re lucky enough to have some floating around.

This should take not too much longer then it takes for your water to boil in the pot, and then your pasta to cook. 10-15mins max.