ingredients: method:

ingredients:
• 1 onion finely diced
• 150g butter
• 1 bunch parsley
stalks
• 500g frozen green
peas
• 1 cups cream
• 2 cups water
• juice 1 lemon
• salt and pepper to
taste
• 4 cubes Meredith
marinated Goats Feta
• 2 strips pancetta -
crisped under the
grill
• Handful of sourdough
croutons for garnish
method:
Fry the onion in the butter on a medium heat
until they are soft and translucent.
Add in the green peas, water and salt and
pepper. Boil until peas are soft.
Add in the cream, lemon juice and the Meredith
Goats Feta (retain a small amount for
garnishing)
Blend with a stick blender until smooth. Pass
through a sieve for an even finer texture
Warm and serve with crispy pancetta, crumbled
goats feta and crispy sourdough croutons.
“Pansabella prides itself on creating the
most delicious soups, only $10 a day this is a
perfect soup for autumn, as Pansabella sell the
Goats feta and the crispy pancetta. They have
been making this soup since they first opened; it
is an absolute customer favourite.
Recipe: Pansabella Providores
Harbour Drive, Coffs Harbour
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www.coffscentralshopping.com.au

ingredients:
• Green Lentils 150g
• Oil 5 Tbsp
• Cauliflower large cut into
small florets
• Half butternut pumpkin
• Onion 1 med diced
• Ginger 50g grated
• Garlic 4 cloves finely
chopped
• 1 Red Chilli seeded &
chopped
• Ground Coriander 2 tsp
• Ground Cumin 2 tsp
• Ground Tumeric x 1/2 tsp
• Mild curry powder 1 tbs
• Garam Masala x 1/2 tsp
• Coconut milk x 400ml can
• Vege stock x 250-400ml
• Tomatoes 250g chopped
• Lemon/lime juice x 1 tbs
• Coriander 1/2 bunch chopped
• Spinach leaves 2 handfuls
• Salt & pepper to taste
method:
Cover lentils with water & bring to boil. Reduce
heat & simmer for 15-20mins until just cooked.
Drain & set aside. In a Large pan heat 3 tbs
of oil, sauté cauliflower florets until lightly
browned (approx. 3 minutes). Remove set aside.
Add remaining oil to pan, sauté onions, stir
until soft, translucent & sweet. Do not brown.
Add ginger, garlic, chilli, cook for a few
minutes, add ground coriander, cumin, turmeric,
curry powder. Cook until aromatic. Add stock,
coconut milk, tomatoes, cooked lentils & garam
masala. Add Cauliflower & Pumpkin simmer until
tender.
Add lemon/lime juice, spinach leaves & chopped
coriander. Add salt & pepper to taste.
Serve with Basmati Rice, Naan Bread & Raita
Recipe: Fresco Marketplace
Harbour Drive, Coffs Harbour
www.facebook.com/coffscentral
www.coffscentralshopping.com.au

ingredients:
• 1 1/2 cups plain
Greek-style yoghurt
• 1/4 cup chopped
mint
• 2 tablespoons
chopped coriander
• 1/2 teaspoon white
sugar
• 1/2 teaspoon garam
masala
method:
Place ingredients in a bowl.
Stir well to combine.
Serve with curry.
‘Autumn is a great month to get into all
those immune boosting comfort foods. Fresco
Marketplace offer a great variety of fresh
produce, spices & sauces to suit all your needs.
Recipe: Fresco Marketplace
Harbour Drive, Coffs Harbour
www.facebook.com/coffscentral
www.coffscentralshopping.com.au

ingredients:
• 4 Field Mushrooms
• 500g Button Mushrooms
• 100g Enoki Mushrooms
• 12 eggs
• 150ml Thickened Cream
• 50g Parsley
• Truffle Oil
• Sourdough
• Salt
method:
Scramble eggs together with cream. Remove
stalks from field mushrooms and quarter, rough
cut button mushrooms and remove root from enoki
mushrooms. Finely chop parsley. Saute field
mushrooms & buttons in a little olive oil for
about 3 minutes, add a knob of butter, parsley,
enoki & salt to finish.
Heat non-stick pan, add little olive oil &
butter, add egg mix and a generous amount of
truffle oil & scramble until soft & glossy.
Serve with a piece of crusty sourdough and
enjoy!
Recipe: Depot Cafe
Harbour Drive, Coffs Harbour
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www.coffscentralshopping.com.au

ingredients:
• 30 ml light Soy
• 10ml Chinese Cooking
Wine
• Tsp Sugar
• 5 ml Dark Soy
• Pinch White Pepper
• 6 Scallops
• Small piece of Ginger
• 1/2 Red chilli
• 3 Shallots
• Tbl Spoon Oil
• Coriander
method:
Boil Water on Hot Stove, steam Scallops for 2
minutes.
In a saucepan place light soy, oil, sugar,
pepper, cooking wine & dark soy. Mix together
and heat gently. Finley chop ginger, chilli
and shallots and sprinkle on top of Scallops.
Pour the sauce over scallops and garnish with
Coriander.
Recipe: CreAsian
Harbour Drive, Coffs Harbour
www.facebook.com/coffscentral
www.coffscentralshopping.com.au

ingredients:
• 2 Tbs Sea Salt
• 30ml Extra Virgin
Olive Oil
• 8 Springs Thyme
• 1 Punnet Cherry
Tomatoes
• 20ml Sherry Vinegar
• 1 Large Chicken cut
into 8 Pieces
• 3 Tbs Coriander Seeds
• 1 Tbs Black
Peppercorns
• 8 Cloves Garlic,
Skin On
• 1 Tsp Dried Chilli
Flakes
method:
Place chicken pieces in a large zip-lock bag or
freezer bag. Use a mortar and pestle to grind
coriander and peppercorns into a medium mixture.
Add garlic and roughly crush, then add chilli
and salt. Add mixture to bag with chicken.
Add oil and massage mixture into chicken
well. Refrigerate for at least 15 minutes or
preferably overnight to allow flavours to infuse.
Preheat oven to 220c. Remove chicken from bag
and place in a baking dish. Scatter over thyme
and tomatoes. Cook for 55 minutes or until
golden and cooked.
Remove from oven, drizzle over sherry vinegar
and allow to rest for 5 minutes. Serve chicken
with pan juices spoon over.
Recipe: Chicken Butchery
Harbour Drive, Coffs Harbour
www.facebook.com/coffscentral
www.coffscentralshopping.com.au

ingredients:
Meatballs
• 1kg Chicken Mince
• 2cm Piece Fresh Ginger, Grated
• 1/2 Heaped Tsp Ground Ginger
• 1/3 Cup Fresh Coriander,
Coarsely Chopped
• 3 Cloves Garlic, Crushed
• 2 Tbl Ghee (or Oil)
Sauce
• Tbl Ghee (or Oil)
• 2 Brown Onions, Finely Chopped
• 3 Cloves Garlic, Crushed
• 2 Fresh Long Red Chillies,
Chopped Finely
• 2 Heaped Tsp Ground Coriander
• 2 Heaped Tsp Ground Cumin
• 1 Tsp Ground Turmeric
• 1 Tsp Ground Fenugreek
• 2 Heaped Tsp Garam Masala
• 2 Large Tins Chopped Tomatoes
• 500ml Chicken Stock
• 1/2 Cup Fresh Coriander
Leaves, Chopped or Left Whole
method:
Combine mince, ginger, cinnamon, coriander
and garlic in medium bowl; roll Tbl of the
mixture into balls. Place balls on tray, cover;
refrigerate 30 minutes.
Meanwhile for the Sauce, heat the ghee (or oil)
in a large saucepan; Cook onion. Chilli, spices
and garlic, stirring for about 5 minutes or
until onion is browned lightly. Add tomatoes and
stock; simmer uncovered for about 15 minutes for
until sauce thickens slightly.
Heat Ghee in medium frying pan; cook Kofta in
batches until browned. Add Kofta to sauce,
simmer uncovered for about 10 minutes or until
Kofta are cooked through. Stir in coriander
leaves and take off the heat.
Serve Kofta Curry with Basmati rice and yoghurt.
Recipe: Chicken Butchery
Harbour Drive, Coffs Harbour
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www.coffscentralshopping.com.au

ingredients:
• 5 Eggs
• 1 Cup self raising
flour
• 375g Grated zucchini
• 1 Large brown onion
chopped
• 1/2 Cup grated carrot
• 1/2 red capsicum
chopped
• 1 Cup shredded cheese
• 1 Tbs dried Italian
herbs
• Salt and pepper
method:
Prep time: 15mins | Cooking time: 30mins |
Serves: 7
Preheat oven to 170c/338F, and line a 30 x 20
cm baking pan. Beat the eggs in a large bowl
until fully combined. In another bowl add the
zucchini, onion, carrot, capsicum, cheese,
herbs, salt & pepper and toss.
Add the flour and beaten eggs to the vegetables
and cheese. Mix until everything is fully
combined. Pour the mixture into the prepared
pan and bake in the oven for 30mins until fully
cooked.
Slice and serve with a fresh salad or seasonal
ingredients.
Recipe: Muffin Break
Harbour Drive, Coffs Harbour
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www.coffscentralshopping.com.au

ingredients:
• 8 slices ciabatta or
sour dough
• 1 tablespoon truffle oil,
maybe more for drizzling
• 2 garlic cloves
• 1 punnet cherry
tomatoes, halved
• 20 fresh basil leaves
• 12 black olives, pitted
and halved
• 1 yellow capsicum, diced
• 4 slices of prosciutto
• 100g goats cheese ,
little more for garnish
• 1 pinch sea salt flakes
and ground black pepper,
to taste
method:
Preheat the oven grill.
Place the ciabatta/sourdough slices on a large
baking tray and drizzle with olive oil. Cut the
garlic cloves in half and rub the cut side on
bread slices.
In a bowl mix the tomatoes with 1 tablespoon
truffle oil, olives capsicum and basil. Season
with salt and pepper.
Grill the ciabatta/ sourdough until golden
brown. Remove from the oven and top with the
tomato mixture. Crisp prosciutto in oven and
place on top. Serve immediately.
Recipe: Cocoa Cafe
Harbour Drive, Coffs Harbour
www.facebook.com/coffscentral
www.coffscentralshopping.com.au

ingredients:
method:
Barramundi
• 4 barramundi fillets
• Olive oil
• Salt and pepper
Compot
• 4 figs
• 1 cup fresh
raspberries
• 1 cup sugar
• 1/2 cup water
• 1/4 cup red wine
vinegar
• 4 eschalots
• 2 large washed
potatoes
diced
• 2 chorizo sausage
sliced
• 1/2 punnet cherry
tomatoes
• 1 Spanish onion sliced
• 1 cup baby spinach
Recipe: Cocoa Cafe
Harbour Drive, Coffs Harbour
www.facebook.com/coffscentral
www.coffscentralshopping.com.au
For the Compote: Place water and sugar in a saucepan on high
heat; bring to a light caramel colour. Remove from heat and add
sliced eschalots, sliced figs, raspberries and vinegar. Place back
on low heat and simmer for 7 minutes or until a thick consistency
is achieved. Remove from heat and cool.
For the Barramundi: Gently score the skin with a sharp knife,
making sall parallel cuts that slightly penetrate the skin, but
not the flesh. Season each side. Heat 1 tablespoon of oil in a
large non-stick frying pan over a medium-low heat. Place the
fillets skin side down into the pan, turn up the heat to mediumhigh
and cook for 2-3 minutes or until the skin is golden brown.
• Turn the fillets and cook for another 1-2 minutes, or until just
cooked through. Remove from the pan to rest for 1 minute.
For the salad:
• Boil diced potatoes til tender, remove from heat and strain.
• In a pan, heat olive oil and add chorizo, cooked potatoes,
cherry tomatoes and onion. Cook till chorizo and potato get some
colour. Add spinach at last moment as you remove from heat.
• Place salad on plate and place fish on top of the salad. Top fish
with compote and drizzle some around the plate. Serve with citrus
wedge and sea salt.