Cooking Demonstrations & Sampling

Feeling like you need some inspiration for the evening meals and sweet treats?
Visit the Taste Bench outside Coles.

Dates: Thursday 11th, Saturday 13th & Saturday 27th July
Time: 11am – 2pm

What will be on offer on Thursday 11th July

Master Soy’s Special Fish

 From Eastpoint Seafoods select 4 boneless fillets of white fish of your choice.

  • 2 teaspoons butter (Coles)
  • Generous sprinkle of light soy sauce (Shilla Asian Foods)
  • 1 tablespoon sweet, sticky soy sauce (Shilla Asian Foods)
  • 2 tablespoons freshly grated garlic (Coles)
  • 1 tablespoon freshly grated ginger (Coles)
  • Freshly chopped coriander and chives (Coles)

Method:

In a heated fry pan, gently melt butter, soy sauces until combined.

Then add garlic, ginger and coriander until mixture is bubbling.

Place fish in pan and cook 2-3 minutes each side.

Add portion of chives to pan mixture, using remaining chives for final garnish.

This can be used for any top-quality white fish.


Pumpkin & Sweet Potato Soup

  • 1 large butternut pumpkin, peeled, cut into medium cubes
  • 2 large gold sweet potatoes, peeled, cut into medium cubes
  • 1 red onion, large, peeled, finely chopped
  • 3 large cloves garlic, peeled and grated
  • 1 ½ tablespoons Moroccan seasoning
  • 1 litre vegetable stock
  • 1 400ml can Ayam coconut cream
  • olive oil and 1 tablespoon butter to soften onions

Method: 

Heat oil in large frying pan over medium heat.

Add onions and cook until softened, add garlic and Moroccan spice, cook for 1 minute.

Carefully transfer bowl to slow cooker.

Add pumpkin, sweet potato, stock, 2 cups water.

Cook on high for 3 hours or low for 6 hours or until pumpkin, sweet potato is tender.

Turn slow cooker off.

Using a stick blender, blend soup until smooth.

Stir in coconut cream and add salt and pepper to taste.

15 min prep – 10 mins cook – 3 hours slow cooker – 8 servings

All fresh vegetables available at Coles Eastpoint Food Fair


What will be on offer on Saturday 13th July

Pepper Steak

Using finest steak of your choice from Nicholas & Co Butchery

  • Olive oil
  • Green capsicum finely sliced
  • 1 tablespoon of freshly ground black pepper
  • 1 tablespoon garlic powder
  • Salt to taste

Method:

In a high heat frypan add olive oil & capsicum until soft.

Combine pepper, garlic powder & salt on a plate.

Dip the steak in the pepper mixture to roughly coat both sides of the steak.

Cook steak for 3-4 minutes each side or until cooked to your taste.

Rest the steak for 2 minutes before serving


Pumpkin & Sweet Potato Soup

  • 1 large butternut pumpkin, peeled, cut into medium cubes
  • 2 large gold sweet potatoes, peeled, cut into medium cubes
  • 1 red onion, large, peeled, finely chopped
  • 3 large cloves garlic, peeled and grated
  • 1 ½ tablespoons Moroccan seasoning
  • 1 litre vegetable stock
  • 1 400ml can Ayam coconut cream
  • olive oil and 1 tablespoon butter to soften onions

Method: 

Heat oil in large frying pan over medium heat.

Add onions and cook until softened, add garlic and Moroccan spice, cook for 1 minute.

Carefully transfer bowl to slow cooker.

Add pumpkin, sweet potato, stock, 2 cups water.

Cook on high for 3 hours or low for 6 hours or until pumpkin, sweet potato is tender.

Turn slow cooker off.

Using a stick blender, blend soup until smooth.

Stir in coconut cream and add salt and pepper to taste.

15 min prep – 10 mins cook – 3 hours slow cooker – 8 servings

All fresh vegetables available at Coles Eastpoint Food Fair


What will be on offer on Saturday 27th July

Sweet Sticky Surprise

Using tender cuts of beef, pork or chicken from Nicholas & Co.
Or delicious barramundi, whiting, flathead, snapper or sweet king prawns from
Eastpoint Seafoods – this sweet, sour, salty flavour base is quick, easy and
palatable for the whole family.

Then you will find zesty sauces of fine quality available at Eastpoint Asian Foods.

• Olive oil, garlic
• 5 spring onions
• fresh pineapple cut in small chunks + its juice
• tinned pineapple pieces work also, keep the juice to garnish
• I tablespoon brown sugar
• Ayam plum or Lee Kum Kee plum sauce/ Pan Tai sweet chili sauce, whatever your taste – from Eastpoint Asian Foods

Method:

In a heated pan, add a generous glug of olive oil and gently sauté the white end of 4 – 5 spring onions adding 2 cloves of roughly chopped garlic to soften.

Add generous portion of pineapple pieces + brown sugar to gently sauté.

Add protein at this point to cook thru adding 3 – 4 tablespoons of flavour base sauce of your choice to heat thru.

Serve with a garnish of green end of spring onions, a squeeze fresh lemon juice and a dollop of you selected sauce base.


Potato & Leek Soup      

  • 2 tablespoons extra virgin olive oil
  • 2 leeks, roughly chopped
  • 1 onion, medium, peeled, roughly chopped
  • 2 cloves garlic
  • 600 grams potatoes, roughly chopped
  • 1 litre Vegetable stock
  • ½ cup thickened cream to taste

Method:

Heat oil in a flameproof slow cooker bowl or a large frying pan over medium heat.

Add leek, cook, stirring occasionally for 5 minutes or until softened.

Add garlic and cook for 1 minute.

Carefully transfer bowl to slow cooker.

Add potato, stock, 2 cups water.

Cook on high for 3 hours or low for 6 hours or until the potato is tender.

Turn slow cooker off.

Using a stick blender, blend soup until smooth.

Stir in cream and add salt and pepper to taste.

15 min prep – 10 mins cook – 4 servings

All fresh vegetables available at Coles Eastpoint Food Fair