FRIED CALAMARI WITH LEMON AIOLI { IT’S A SEAFOOD FIESTA WITH JO ANDERSON FROM THE LUMINOUS KITCHEN } Contributor: Jo Anderson { INGREDIENTS } 700g cleaned baby calamari tubes with tentacles 1 cup milk 1 cup all purpose gluten-free flour 1 heaped tbsp corn starch ½ tsp cayenne pepper 1 tsp salt 1 L vegetable oil for deep frying ½ cup mayonnaise zest of 1 lemon 2 tbsp lemon juice 1 clove garlic, minced corse salt and black pepper, to taste { METHOD } Place the calamari in a bowl and pour the milk over. Allow to sit for 30
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Stuffed Beef Tenderloin { DINNER IS SERVED WITH VANESSA VICKERY OF BECOMINGNESS } Contributor: Vanessa Vickery { INGREDIENTS } 1 beef tenderloin (grass fed, grass finished, approximate size 1 – 1 ½ kg), trimmed 1 cup baby spinach 1 small red capsicum, roasted, peeled, seeded and sliced thinly 16 kalamata olives, pitted and sliced in half 12 semi dried tomatoes 1/3 cup pine nuts (optional) ½ cup crumbled feta or parmesan cheese (optional) 1-2 tbsp olive oil salt and pepper, to season { METHOD } Pre-heat oven to 215°C. Cut horizontally through the centre of the beef tenderloin, cutting to,
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Slow Cooker Meatballs { DINNER IS SERVED WITH VANESSA VICKERY OF BECOMINGNESS } Contributor: Vanessa Vickery { INGREDIENTS } MEATBALLS 500g beef mince 500g pork mince 1 medium onion, finely chopped 1 medium carrot, finely grated ¼ cup fresh parsley, chopped salt and pepper, to season TOMATO SAUCE 1 x 400 gram tin organic chopped tomatoes 3-4 garlic cloves, minced 1-2 tablespoons fresh basil, finely chopped salt and pepper, to season { METHOD } Combine meatball ingredients in a large mixing bowl, mixing lightly until well combined. Shape into desired size meatballs and add to the bottom of the slow
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GRILLED PRAWN SKEWERS WITH PISTACHIO DUKKAH { WE SUMMER FAST APPROACHING THIS DISH IS SURE TO MAKE PACK A PUNCH OF FLAVOUR TO YOUR NEXT MEAL TIME. } Contributor: Table of Plenty { INGREDIENTS } 1 kg green prawns (approx 30), tails intact and deveined 80g Table of Plenty Pistachio Dukkah 2 tbsp fresh coriander, chopped fresh lime juice and lime wedges, for serving sea salt, to taste olive oil spray { METHOD } Combine fresh chopped coriander and Table of Plenty Pistachio Dukkah in a bowl. Add green prawns, a squeeze of lime juice and toss until prawns are
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