Tempura cherry tomatoes, miso onion puree and gorgonzola cream

30 minutes

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20 minutes, plus 1 hour marinating time

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Home-made burger stacked with pineapple and Brie

15 minutes

Home-made burger stacked with pineapple and Brie

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

500 g free-range beef mince
1 free-range egg
½ onion, chopped
Sea salt and a twist of black pepper
¼ cup breadcrumbs
2 T olive oil
A handful of rocket
Fresh pineapple
Brie

Method

Preheat the oven to 180°C. Combine free-range beef mince with free-range egg, an onion, chopped and blanched, sea salt and a twist of black pepper until incorporated.

Add breadcrumbs if the mixture is too wet, and mould into patties. Pan-fry in a hot pan with olive oil for about 5 minutes on each side, or until charred, then finish off in the oven for a further 5 minutes or until cooked to your liking.

Slice four fresh rolls and top with caramelised onion, a handful of rocket and a burger patty. Arrange thin slices of fresh pineapple and slices of Brie over the burger, then place under a hot grill until the cheese begins to bubble.

Hot-and-sour soup

Pot bread

DIY LemonGold® Creams

Tempura cherry tomatoes, miso onion puree and gorgonzola cream

Seared calamari and chorizo

Trio of Bruschetta

Mushroom lasagne bianco

Blue cheese, bulgur, quinoa and herb croquettes

Pomegranates and brinjals

Harissa steak with autumn apple slaw

Salmon and avocado salad with soft-boiled eggs

Parmesan crisp and pickled pear salad

Goats-cheese mousse with semi-dried and pickled tomatoes

Grilled mushroom salad

Home-made burger stacked with pineapple and Brie

Home-made burger stacked with pineapple and Brie

Ingredients

Method