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 MeatsColes and Vintage Cellars.

These on-trend recipes are packed with flavour, perfect for those cooler nights, we encourage you to give them a try!

CELERIAC PUREE WITH BURNT YOGHURT, POMEGRANATE, FLATBREAD
GREEN CHICKEN, CELERIAC, CHARRED BROCCOLI
BURNT PEAR, VANILLA, CREME FRAICHE, CARAMELISED BAUPLE NUTS
APPLE COLLINS

 

BAKER’S DELIGHT SOURDOUGH RECIPES

Now for some Winter warmers by Baker’s Delight, featuring fresh sourdough bread, along with ingredients you’ll find at Coles and Fruity Capers.

ANTIPASTO & CHEESE PLATTER WITH ROAST BEETROOT TAHINI HUMMUS

Ingredients:

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

Method:

  1. 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.
  2. Serve alongside mixed cheeses (blue, cheddar, gruyere), olives, quince and Sourdough Vienna.

 

CAPRESE BRUSCHETTA

Ingredients:

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

Method:

  1. 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.
  2. 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.