Phase 5 wishes to thank the fine Chefs who have kindly contributed
to our recipes section.
Guest Chef
Recipe by Chef: Walter Trupp of Original Foods Organic Catering,
Melbourne.
Chef Profile
Prior to co founding Original Foods Organic Catering in
Melbourne with Sam Lynch, Walter was the former head chef of Langtons,
Melbourne. In London Walter was head chef for the world-renowned chef
and restaurateur Marco Pierre White for three and a half years. Prior
to these roles, Walter worked in three star Michelin restaurants including
the renowned Waterside Inn in Bray, England, La Tante Claire, London and
the Oak room, London. Walter received 18 out of 19 points and three chefs
hats in the French restaurant guide Gault et Millau for Walters own restaurant
in Austria when he was only 22yrs of age.
www.originalfoods.com.au
Walter Trupps Chunky Vinaigrette with Roasted Beetroot and Pumpkin
Makes 4 main course portions or 6 side serves
| Ingredients |
| 3 |
beetroots, medium, peeled |
| 100g |
pumpkin, peeled and cut into 1cm cubes |
| 4 |
tablespoons sesame seeds, toasted |
| 2 |
tablespoons honey |
| 1 |
orange, juice only |
| - |
orange skin, finely grated |
| 25ml |
cider vinegar |
| 1 |
teaspoon ginger, finely grated |
| 1 |
teaspoon rosemary, finely chopped |
| 1 |
tablespoon coriander, freshly chopped |
| 100ml |
Phase 5 Extra Virgin Camellia Tea Oil |
| |
Pepper, fresh ground |
Method;
1. Wrap beetroots in tin foil and roast at 170oC, alongside pumpkin cubes
sprinkled with oil, remove when just cooked through
2. Cut the roasted beetroots into 1cm cubes
3. Mix all other ingredients together, then add beetroot and pumpkin
Note: Serve chunky vinaigrette with grilled tofu or tempeh, steamed broccoli and
cauliflower and serve as a salad. Or serve with roasted fish or other meat.
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Walter Trupps Sprouted Lentil and Tempeh Salad with Extra Virgin Camellia Tea Oil
Makes 4 main course portions or 6 side serves
| Ingredients |
| 1.5 cups |
Dried brown organic lentils |
| 300 gram |
Marinated tempeh (biodynamic) |
| 2 |
Large shredded carrots |
| 4 |
Parsley leaves of four sprigs |
| 4 cups |
Washed and dried organic baby spinach |
| 15 |
Pitted dried biodynamic olives, finely chopped |
| 1 cup |
Finely sliced white cabbage leafs |
| ½ cup |
Organic almonds, roughly chopped |
| 50 ml |
Phase 5 Extra Virgin Camellia Tea Oil |
| 30 ml |
Phase 5 Camellia Tea Oil |
| 2 table spoon |
Cider vinegar |
| - |
Freshly ground pepper to taste |
Method;
1. You need to plan this dish three days
ahead, start by soaking the lentil’s for 12 hours in water, strain
and rinse the lentils.
2. Cover a baking tray with a moist cloth and spread
the lentils evenly over the tray, cover the lentils with a second moist
cloth and store it in a warm place
3. Check every couple of hours the moisture of the cloth,
when they turn dry sprinkle some more water over them.
4. After three days the lentils should carry a long shoot
and are ready, remove from the cloth and store in the fridge for up to
3 days
5. Dice the tempeh into 1 cm large cubes
6. Heat Camellia Tea Oil in a pan and
roast the tempeh cubes until slightly crispy
7. Add the lentils and roast for another 2-3 minutes
8. Transfer tempeh and lentil mix into a salad bowl and
chill to room temperature
9. Mix carrots, cabbage, parsley, salad leafs, almonds, Extra Virgin Camellia Tea Oil, olives, vinegar, salt
and pepper through and serve.
Note: Serve this vegan salad as a main
course or accompany it with grilled fish or roasted meat of any kind
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Brown Lentil Soup with Camellia Tea Oil
Serves 4
| Ingredients |
100
grams |
Brown lentils (soaked in water overnight, strained and rinsed) |
| 4 tbsp |
Phase 5 Light Camellia Tea Oil |
| 1 |
Small onion peeled, finely chopped |
30
grams |
Smoked bacon, finely sliced |
| 1 |
Carrot, finely sliced |
| 1 |
Celery stick, finely sliced |
| 4 |
Button mushrooms, finely sliced |
| 2 |
Garlic cloves, peeled and crushed |
| 200 ml |
Red wine |
| 1500 ml |
Organic chicken stock |
| 2 |
Sprigs thyme or marjoram |
| 1 tbsp |
Mustard |
| 1/2 tsp |
Parsley, chopped |
| 150 ml |
Phase 5 Extra Virgin Camellia Tea Oil |
| - |
balsamic vinegar, to taste |
| - |
pepper, fresh ground and seasoning to taste |
| - |
parsley, chopped for garnish |
Method
1. In a soup pot, heat 4 tablespoons of Light Camellia Tea Oil and cook the onion, bacon, carrot, celery, mushrooms and garlic until golden brown.
2. Add lentils, wine, chicken stock, thyme, marjoram and mustard, bring to the boil then simmer on a low heat until the lentils are soft.
3. Using a blender, blend soup until very fine, then pass through a sieve.
4. Reheat, remove from heat, add the Extra Virgin Camellia Tea Oil, balsamic, pepper and seasoning to taste, blend again, serve and garnish with parsley.
Note: Serve with toasted rye bread.
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Classic Thai Chicken Stir Fry with Mushrooms and Ginger
Serves 4
| Ingredients |
70 ml
|
Phase 5 Light Camellia Tea Oil |
| 3 |
Cloves garlic, peeled and crushed |
| 1 |
Small white onion peeled, finely chopped |
100
grams |
Ginger, peeled and cut into very fine strips |
400
grams |
De-boned organic chicken legs cut into 2-3cm large cubes |
250
grams |
mixed mushrooms (shitake, tree ear or oyster), cleaned and torn into chunks |
150
grams |
Capsicum, red or green, cut into pencil thin strips |
| 2 |
Red chillies, finely chopped |
| 3 tbsp |
Soy sauce |
| 2 tbsp |
Fish sauce |
| 120 ml |
Organic chicken stock |
| 1 bunch |
Spring onions, finely chopped |
| 4 tbsp |
Coriander, chopped |
| several |
Fresh thai basil leaves, optional |
Method
1. Heat light camellia tea oil in a very hot wok, add garlic and onion and cook until golden brown
2. Add ginger and chicken meat, stir fry until meat is golden on all sides
3. Add mushrooms, capsicum, chillies, soy sauce, fish sauce, chicken stock, and cook 1-2 minutes to reduce liquid
4. Remove wok from heat, stir in spring onions, coriander and thai basil
5. For a variation with an extra smoky flavour, after removing from heat, add a few tablespoons of extra virgin camellia tea oil
Note: Serve with cooked rice or asian style noodles.
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Chocolate and Banana Ginger Bread Cake
Makes 1 medium cake
| Ingredients |
25
grams |
Soft butter |
| 4 |
Eggs |
200
grams
|
Raw sugar |
| 1 |
Orange, zest only |
40
grams |
Chocolate |
45
grams |
Phase 5 Extra Virgin Camellia Tea Oil |
| 50 ml |
Sour cream |
200
grams |
Whole grain flour |
25
grams |
Desiccated coconut |
| 1 tsp |
Baking soda |
40
grams
|
Cocoa powder |
| 2 tbsp |
Ground ginger |
| 1 tbsp |
Five spice |
| 2 tbsp |
Spiced rum |
| 2 |
Soft bananas, cut into thin slices |
| - |
Apricot jam and desiccated coconut for garnish |
| - |
Soft butter to grease cake mould |
Method
1. Preheat oven to 160oC
2. In a mixer, blend butter, eggs, sugar and orange zest until foamy
3. In a saucepan, add chocolate and oil and heat slowly until liquid
4. Excluding the bananas, fold all ingredients in a bowl
5. Grease a cake mould with butter
6. ¼ fill cake mould, cover with banana slices, repeat until 3 layers of mixutre and 2 layers of banana
7. Bake for 30 minutes, remove cake from mould and place on cooling rack
8. While still warm, brush cake with apricot jam and sprinkle with coconut
Note: Serve with seasonal fruits or ice cream.
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Guest Restaurant
Barry’s on Bondi
Restaurant Profile
Located in the heart of lively Bondi Rd, you can expect
to be served the freshest ingredients to ensure that breakfast, lunch
or dinner is always of the highest standard. Be sure to drop by for meal
at Barry’s on Bondi.
Ocean Trout Carpacio, with Mustard, Beetroot, Toasted Walnuts, Mint and Extra Virgin Camellia Tea Oil
Serves 4 as starter
Allow 12 minutes
| Ingredients |
| 350 grams |
Ocean Trout (choose the fleshiest part of fillet with
thick lean grain) |
| 1 |
small beetroot |
| 2 tbsp |
walnuts |
| 1 tbsp |
seeded mustard |
| 2 tbsp |
baby mint leaves |
| - |
Juice of one lemon |
| - |
Salt and pepper |
| - |
Phase 5 Extra Virgin Camellia Tea Oil |
Method;
1. Peel and blanch beetroot, once cooked, drain, and
slice into thin wedges.
2. Mix beetroot with seeded mustard.
3. Toast off walnuts and chop roughly.
4. Slice ocean trout as thinly as possible on 45°
angle and arrange in a single
layer on a plate. (Remember fish should be at room temperature)
5. Using ingredients sparingly, squeeze lemon juice over
trout, and season with salt flakes and ground pepper.
6. Sprinkle with baby mint leaves, and toasted walnuts.
7. Spoon beetroot wedges on trout, and give a good drizzle
of Extra Virgin Camellia Tea Oil.
8. Serve immediately with slices of oven warmed country
style sourdough.
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Guest Chef
Recipes By Chef Restaurateur Anthony L. Molina
Chef Profile
Anthony Molina attributes his love for cooking to his Northern
Italian background where fine food is an integral part of family tradition.
Having worked in restaurants and hotels throughout Melbourne for over
35 years, Anthony’s recipes have always appealed to the appetites
of loyal Melbournian customers.
- Molina’s Imperial Hotel, Burke St Melbourne
- Central Hotel Brighton
- Licensee & Chef, Anchor & Hope, Richmond
- Retro Café, Fitzroy
Spaghetti Marinara - Anthony L Molina
Original Recipe by Master Chef, Earnest Molina (Foundation Member of Club
Covour 1917).
Seves 4
Allow 30 minutes
| Ingredients |
| 125ml |
Phase 5 Camellia Tea Oil |
| 3 |
Large cloves of garlic (peeled & crushed) |
| 500g |
No1 Spaghetti (Solid), Cooked & drained. |
| 200g |
Fresh Parsley washed, dried & finely chopped |
| 2 - 4 |
Dozen oysters, (Sydney Rock or Tasmanian) |
Method;
1. Heat large frying pan with Camellia Tea Oil until hot.
2. Add garlic, until translucent
3. Add Oysters, cook for 1 minute.
4. Add cooked pasta & parsley and toss for 1 minute
5. Season to taste
Serve immediately with Pasta dura Bread, with green salad
for side dish.
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Aglio & Olio Fettucine
Serves 4
Allow 40 minutes
| Ingredients |
| 125ml |
Phase 5 Camellia Tea Oil |
| 2 |
Large Cloves garlic (Peeled and crushed) |
| 4 |
Anchovies |
| 1 |
Pinch of Italian Mixed Herbs |
| 200g |
Fresh Parsley, washed dried & finely chopped |
| 500g |
Fettuccine Pasta (cooked, hot) |
| 1 |
Small chilli |
| - |
Season to taste |
Method;
1. Heat Large Fry Pan and warm Camellia Tea Oil on low heat
2. Add garlic, white or black pepper. Cook for 1 minute.
3. Add herbs, chilli and anchovies.
4. Strain off Pasta water, add hot pasta and parsley
to pan, toss and cook for 1 minute
Serve immediately with fresh bread and green salad side
dish.
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Marinated Sardines
Serves 4
Allow 45 Minutes
| Ingredients |
| 1 ½ Cup |
Phase 5 Extra Virgin Camellia Tea Oil |
| 8 |
Large fresh Sardines |
| ½ Cup |
red wine or brown vinegar |
| 3 |
Large Cloves Garlic |
| 10 |
Sage leaves or 1 tablespoon of dried sage. |
| 1 |
Bay leaf |
| 1 |
Lemon or Lime |
| - |
Season to taste |
Method;
1. Pour Tea Oil into deep frying pan or wok, add sage, bay leaves and garlic. Bring heat up to moderate temperature to avoid burning herbs.
2. Add floured sardines and cook for 2 minutes or until golden brown.
3. Use slotted spoon to place sardines into baking dish.
4. Important: Allow oil to cool for 5 minutes before
adding red or brown vinegar.
5. Drizzle Tea Oil and herbs over sardines and allow
to cool to room temperature or refrigerate for 20 minutes.
Place cooked sardines on top of rack in baking dish, drizzle Camellia Tea Oil and herbs over sardines, three times over.
Serve with roasted red capsicum & brushetta or sliced fennel salad with extra virgin Camellia Tea Oil and red wine vinegar.
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Guest Author and Columnist
Recipes by Judy Davie, The Food Coach
Guest Profile
Weekly columnist and Food writer – Body and Soul, Everyday Food, Healthy Life magazine.
Author of The Food Coach Cookbook – Viking Books.
Judy Davie founded The Food Coach in 2001.
After studies in psychology, food as medicine, macrobiotic cooking she identified a gap in the market beyond what was offered by nutritionists and dieticians. Through education mentoring and hands on coaching to improve kitchen skills, the system provides a personal training service in healthy eating - whether it be one on one or on line.
Judy holds a certificate in Nutritional and Environmental medicine
Her philosophy is "life's better when you eat well".
Coriander Infused Tea Oil
Prep Time: 10 mins
Ready in: 10 mins
Suitable for: Salad, Sauce/Condiment
The stability of tea oil means this delicious infused oil will store in the fridge for a few weeks without spoiling. It's particularly nice over Asian flavoured stir fries, grilled organic chicken and salads.
| Ingredients |
| 1 bunch |
Coriander |
| 350 ml |
Phase 5 Extra Virgin Camellia Tea Oil |
Preparation:
Scrape the roots and wash the coriander leaves. Place the whole bunch in boiling water for 20 seconds then blot dry in absorbent towel. Squeeze any moisture from the bunch.
Method:
Blend the oil with the coriander in a food processor until smooth. Strain through muslin and decant into a bottle.
Note: Polyunsaturated oils should be stored in the fridge. Don't worry if they become cloudy, the oil is still safe to use and will clear at room temperature. Olive oil and tea oil can be safely stored in a cool dark pantry.
Makes 20 tbsp servings
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Coriander Oil and Lime Dressing
Prep Time: 5 mins
Ready in: 5 mins
A simple but flavoursome dressing made from coriander infused tea oil, perfect drizzled over salads or steamed vegies. Can also be used as a marinade for meat or fish.
| Ingredients |
| 3 tbsp |
Coriander Infused Tea Oil (see receipe list) |
| 1 tsp |
Lime juice |
| 1/2 tsp |
Grain mustard |
Method:
Combine all ingredients together and stir.
For more information on the health benefits and cooking properties of tea oil, visit the Value of Food Database. www.thefoodcoach.com.au
Makes 4 servings
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Tea Oil Mayonnaise
Prep Time: 10 mins
Ready in: 10 mins
Traditional French mayonnaise made with whole eggs and oil is delicious and much better for you than commercial mayonnaise made with sugar, emulsifiers, and other additives. Sadly though in our weight-obsessed society, food with a high-energy value is demonised, and mayonnaise has been blacklisted over the years. Like everything it boils down to how much you eat. If you enjoy it this excellent version made with tea oil, and eat it in moderation you, like French women, won't get fat!
| Ingredients |
| 2 |
Free range egg yolks |
| pinch |
Sea salt |
| 3/4 cup |
Phase 5 Extra Virgin Tea Oil |
| 45 ml |
White balsamic vinegar |
Method:
In a food processor add the egg yolks and salt. With the motor running slowly add the oil drop by drop until it's thick and creamy. Then add the vinegar drop by drop.
Store in the refrigerator in an airtight container.
Makes 1 cup.
Note: The risk of contracting salmonella poisoning from raw eggs is extremely low, particularly eggs from healthy free range chickens, however, pregnant women and the elderly should avoid eating products made from raw eggs.
Makes 8 servings
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