Seasonal Autumn/Winter Recipes
Our resident Brisbane chef and owner for AlfreshCo, Alastair McLeod has designed Seasonal Autumn/Winter dinner recipes using ingredients available from Toowong Village fresh food retailers – Fruity Capers, Village Meats, Coles and Vintage Cellars.
These on-trend recipes are packed with flavour, perfect for those cooler nights, we encourage you to give them a try!
BAKER’S DELIGHT SOURDOUGH RECIPES
Bakers Delight Sourdough Vienna
3 medium pre roasted beetroots, quartered
1 tbsp unhulled tahini
1 tbsp olive oil
juice of one lemon
400g can chickpeas, drained
To serve: blue cheese, cheddar, olives, caper berries, quince
- Place the chickpeas, beetroot, tahini, lemon juice and olive oil into a food processor and season with salt and pepper. Process until smooth and set aside.
- Serve alongside mixed cheeses (blue, cheddar, gruyere), olives, quince and Sourdough Vienna.
Bakers Delight Sourdough Olive Baguette
1 small bunch basil, leaves picked
150g bocconcini balls, drained
2 cups mixed cherry tomatoes, halved or quartered
2tbsp extra virgin olive oil
2 tsp lemon zest
1 garlic clove, halved
- Place bocconcini, cherry tomatoes, basil, olive oil and lemon zest into a medium size bowl and season generously with salt and pepper. Mix well to combine.
- Toast slices of Sourdough Olive Baguette until golden in toaster or on a hot grill pan. Rub the halved garlic clove into one side of all of the warm toast slices to infuse flavour. Top with Caprese salad and serve immediately.