Prep time: 10 mins
Cook time: 25 mins
Serves: 6

​A yummy winter soup that everyone will love. Serve with some crusty bread… and for a little extra magic, add a swirl of coconut, a few green leaves of coriander and lastly a sprinkle of diced salami or bacon.

Ingredients
       1 tbsp butter
       1 tbsp oil
       1 onion, diced
       4 cloves garlic
       5cm knob of ginger, grated
       1 carrot
       2 stalks of celery
       1 orange capsicum
       ½ pumpkin
       1 orange kumara
       2 chicken stock cubes
       ½ can coconut cream
       ½ tsp nutmeg
       Garnish (optional)
       4 tbsp Coconut cream (enough to swirl on top of each bowl)
       Few sprigs of Coriander
       4 tbsp Salami – diced (fried bacon would do the trick too) Leave out for vegetarians.

Instructions

1. Heat saucepan on medium add butter and oil. Add onions and cook 5 minutes, add garlic and ginger and combine. After a minute or so add carrot, celery and capsicum.
2. After about 3 minutes add pumpkin & kumara and sauté for 2 minutes. Add chicken stock and enough water to cover vegetables then bring to the boil.
3. Reduce heat to simmer and cook until pumpkin and kumara soft. Remove from heat and using a stick blender blend.
4. Return to heat and add ½ can coconut cream and season with some salt to taste. Grate over the nutmeg, remove from the heat and blend one more time.
5. Serve in bowls. For a little extra magic, add a swirl of coconut, a few green leaves of coriander and lastly a sprinkle of diced salami or bacon.(leave out last sprinkle for vegetarians)

Recipe created by Brett McGregor

Prep time 10 minutes

Dressing
2 cloves garlic, minced
1 tsp chilli flakes
2 tbsp palm sugar
1/4 cup lime juice
2 tbsp pineapple juice
1 tbsp tamari soy sauce

Salad
2 tsp sesame oil
2 tsp lime juice
2 cups finely shredded orange kumara
2 cups finely shredded carrot
1/4 cup red onion, finely sliced
1 cup slivered almonds
1/2 cup coriander, sliced

Add garlic, chillies to a mortar and pestle and crush to make a paste. Add sugar and continue to work. Add lime and pineapple juice, tamari and stir to combine. Taste and adjust flavour as needed, adding more sugar for sweetness, tamari for saltiness, lime juice for acidity, or chilli for heat. Set aside. Place shredded carrot, red onion, almonds, and coriander into a bowl and add the sesame and lime juice, then add dressing and toss to coat.

Recipe created by Brett McGregor

8 SERVINGS COOK TIME 60-70M
 
Hazelnut pastry
1¼ cups skin-on hazelnuts
1 cup flour
2 tbsp sugar
¾ tsp salt
110g chilled unsalted butter, cut into pieces
 
Tart filling
Pinch of cream of tartar
1¼ cups sugar, divided
1 cup cream
1 cup orange kumara purée*
2 tbsp brown sugar
1 tbsp flour
1½ tsp ginger, finely grated
¾ tsp ground cinnamon
¾ tsp salt
3 eggs
 
Whipped cream to serve
 
Method
 
The crust
Preheat oven to 180°. Toast hazelnuts on a baking sheet, tossing once, until fragrant and slightly darkened, 8–10 minutes; let cool. Using a kitchen towel, rub hazelnuts together to remove most of the skins.
 
Pulse flour, sugar, salt, and ¾ cup hazelnuts in a food processor until the consistency of coarse meal. Reserve remaining ½ cup hazelnuts for filling. Add butter to dry ingredients and pulse until large breadcrumbs. Transfer mix to a bowl; drizzle with up to 1-3 tbsp of ice water over and mix, just to bring dough together.
 
Using your fingers, press dough evenly up the sides and then into the bottom of a 20cm pan; compact and smooth with a flat, straight-sided measuring cup or glass.  
 
Bake crust until golden but not totally baked through, 15–20 minutes. Transfer to a wire rack and let cool 10 minutes.

Getting things together
 
Meanwhile, bring cream of tartar, sugar, and 2 tbsp water to a boil in a medium saucepan over medium heat, until sugar dissolves. Increase heat to medium-high and cook, swirling pan occasionally until caramel is a deep amber colour, 8–10 minutes. Remove from heat. Whisking constantly, carefully add cream and whisk until smooth. Let caramel cool slightly in pot.
 
Whisk kumara purée, brown sugar, flour, ginger, cinnamon, and salt in a large bowl. Gradually add caramel and eggs, whisking until well blended. Scrape filling into prepared crust. Bake tart, rotating halfway through, until filling is set around edges and centre barely jiggles, 30–35 minutes. Transfer to a wire rack and let cool in dish.
 
Meanwhile, coarsely chop remaining hazelnuts and cook in a small pan over medium heat with remaining ¼ cup sugar and 1 Tbsp. water, until sugar caramelizes and evenly coats hazelnuts. Transfer caramelized hazelnuts to a sheet of baking paper and let cool completely.
 
Break hazelnut praline over the top and serve with whipped cream.

Recipe created by Brett McGregor