Bondi summer served up fresh

I was recently delighted to attend the launch of Bondi Harvest’s book launch, filled with an array of delicious dishes, handsome hipsters and of course beachside atmosphere. What I was most excited about was getting my book home and flipping through the mouth-watering pages to discover some heathy and truly tasty recipes. Here are three of my favourites – sufficient for an entree, main and dessert at your next dinner party.

This is an extract from Bondi Harvest by Guy Turland and Mark Alston. Available now in all good book stores and online.

Summer watermelon ceviche salad


Serves 4

Ceviche is one of our favourite ways to serve fresh fish. It requires no heat because the fish ‘cooks’ as it marinates in the acidic citrus juices. The citrus also gives the fish the most unbelievably refreshing flavour and tenderises it, making it melt in your mouth.

300 g (10½ oz) whiting or any white-fleshed fish, cut into 2 cm (¾ inch) cubes

200 g (7 oz) watermelon, cut into 2 cm (¾ inch) cubes

250 g (9 oz) cherry tomatoes, halved if large

½ avocado, sliced

100 g (3½ oz) rocket (arugula)

6 slices prosciutto, torn, to serve


juice of 2 lemons

juice of 3 limes

juice of 2 oranges

1 red chilli, seeds discarded, finely chopped

1 red onion, finely chopped

1 tablespoon finely grated fresh ginger

2 tablespoons coconut cream

1 large handful coriander (cilantro) leaves,

coarsely chopped

To make the marinade, put the juices, chilli, onion, ginger, coconut cream and half the coriander in a medium bowl and mix to combine. Add the fish and toss to coat. Cover and refrigerate for 1 hour. Put the watermelon, tomato, avocado, rocket and remaining coriander in a large bowl. Toss gently, add the marinated fish and toss gently again. Arrange the salad on a serving platter and scatter over the torn prosciutto.


Herbed chicken


Serves 2-3

We’ve done a Bondi Harvest spin on an old favourite to make the most epic chicken schnitzel you’ve ever had. First up, it’s gluten free . . . Whaaaat!!?? Yep, and we’ve thrown in a bunch of fresh herbs and some parmesan cheese to really up the ante in the flavour department. And if there’s any left over, it’ll make the perfect post-surf sambo.

2 chicken breast fillets

1 cup corn crumbs (available from natural and health food stores, or you can make your own by processing cornflakes in a food processor)

100 g (3½ oz/1 cup) grated

parmesan cheese

1 small handful parsley, leaves picked

1 small handful mint, leaves picked

½ handful thyme, leaves picked

zest of 1 lemon

5 eggs, whisked

125 g (4½ oz/1 cup) cornflour (corn starch)

vegetable or coconut oil, for shallow-frying

lemon wedge, to serve


80 g (2¾ oz) butter or 80 ml

(2½ fl oz) coconut oil

1 leek, white part only, finely sliced

1 red chilli, finely sliced

1 garlic clove, roughly chopped

1 bunch kale, stalks removed, leaves coarsely chopped

juice of 1 lemon

80 ml (2½ fl oz) thin (pouring) cream (optional)

1 handful mint, leaves picked

To butterfly the chicken, put one of the breasts flat on a clean chopping board, place a sharp knife on the side of the chicken and slice through the breast slowly to the other side but do not cut all the way through. Fold out the chicken breast and place between two sheets of baking paper. Using a meat mallet or empty wine bottle, gently pound flat the chicken until it is all the same thickness. Repeat with the other chicken breast. To make the crumbing mixture, put the corn crumbs, parmesan, parsley, mint, thyme and zest in a food processor with a blade attachment and process on high until combined and a crumb consistency. Alternatively, you can chop the herbs finely and mix with the crumbs and parmesan in a bowl. Set out three bowls and use one each for the egg, cornflour and crumbing mixture. Dip a butterflied chicken breast in the cornflour to coat it completely then gently shake off any excess, then into the egg mixture, and then into the corn crumbs, pressing the chicken down to cover it completely. Repeat with the remaining breast. Heat enough oil (I use coconut oil) to generously cover the base of a large frying pan over medium heat. Add the crumbed chicken and cook for 4–5 minutes, or until golden brown. Carefully turn the chicken and repeat on the other side until cooked through. Set aside and cover with foil to keep warm. To make the lemon kale, heat the butter or coconut oil in a medium saucepan over medium heat. Add the leek, chilli and garlic and allow to sweat down for 5 minutes, or until tender. Add the kale and cook for 3 minutes, or until it just collapses but is still a vibrant green. Remove the pan from the heat. Add the juice and cream, if using, and season with salt and pepper. Fold through the mint and serve with the crumbed chicken and lemon wedge.


Quinoa mudcake


Serves 8-10

Yep, you read that correctly – quinoa mud cake. A combination of health food and everyone’s favourite decadent treat, it’s the ultimate in yin and yang hipster desserts.

1 tablespoon coconut oil

65 g (2¼ oz/1 cup) shredded coconut, plus 35 g (1¼ oz/½ cup) extra for dusting the tin

500 g (1 lb 2 oz/2½ cups) cooked quinoa

330 ml (11¼ fl oz/11⁄3 cups) coconut water

80 ml (2½ fl oz/1⁄3 cup) coconut cream

4 eggs

1 teaspoon vanilla extract

zest of 1 orange

185 g (6½ oz/¾ cup) butter

295 g (10¼ oz/11⁄3 cup) sugar

105 g (3½ oz/1 cup) 100 per cent raw cacao powder

1½ teaspoons baking powder

1⁄3 teaspoon bicarbonate of soda (baking soda)

½ teaspoon salt

60 g (2¼ oz/½ cup) raspberries, to serve

2 figs, quartered, to serve

Preheat the oven to 180°C (350°F). Brush a 23 cm (9 inch) spring-form cake tin with the coconut oil. Sprinkle the 35 g of shredded coconut over the coconut oil and roll the tin around, so the coconut sticks to the side evenly. Put the quinoa, coconut water, coconut cream, eggs, vanilla, zest and butter in a food processor and process until smooth. Transfer to a large bowl. Put the 65 g of shredded coconut, sugar, cacao powder, baking powder, bicarbonate of soda and salt in a medium bowl and mix together. Add the dry mixture to the quinoa mixture in the large bowl and stir to combine. Pour into the cake tin and bake for 40–60 minutes, or until a skewer inserted into the centre comes out clean.

Serve with the raspberries and figs.

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