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Garlic and Parmesan Piadinas with Italian Salsa

Piadinas are Italian flatbread that is quite easy to cook and is usually served with salsa. You could also serve them on an antipasto platter. These tasty treats will impress the guests and leave your crowd wanting more. Here’s the easy recipe from Smeg’s cucina: Serves: 2 Ingredients: For Piadinas 1 cup (150g) plain flour ½ teaspoon baking powder ½ teaspoon salt ¼ cup olive oil 1/3 cup warm milk 2 cloves garlic finely sliced 1 sprig rosemary finely chopped 6 thymesprigs, leaves removed Extra olive oil to cook bread Salsa: 1 punnet cherry tomatoes, quartered 1/3 cup pitted olives 1 tablespoon baby capers 1/3 cup oregano leaves, picked Extra Virgin olive oil Method: <ol> <li dir="ltr" aria-level="1"> Combine flour, baking powder and salt in a Smegstand mixer bowl with the dough hook attached. Add half of the olive oil, and warm milk and mix on low speed until combined </li> <li dir="ltr" aria-level="1"> Continue to knead for a few minutes until the dough is smooth and elastic. Cover andrest for 15 minutes. </li> <li dir="ltr" aria-level="1"> Meanwhile, heat remaining olive oil in a small saucepan with garlic, rosemary and thyme and cook until the herbs and garlic are fragrant. Set aside. </li> <li dir="ltr" aria-level="1"> Divide dough in half. Roll each half into a rough round, approx. 0.5cm thick </li> <li dir="ltr" aria-level="1"> Combine salsa ingredients together in a bowl with salt, pepper and olive oil. </li> <li dir="ltr" aria-level="1"> Heat a large heavy based frying pan over medium heat. Brush the base of the pan with extra olive oil. Gently place one dough round in the base and cook for a few minutes until the dough is golden on the base and bubbles appear on the surface. Turn the bread, brush the cooked side with half the garlic and herb olive oil mixture. Continue to cook until the bread is golden on the base. Remove and repeat with remaining dough and garlic and herb oil mixture. </li> <li dir="ltr" aria-level="1"> Serve piadinas warm with salsa. </li> </ol> Image: Supplied

Food & Wine

These papaya and coconut breakfast pancakes are to die for!

Give your breakfast a fruity twist with these papaya and coconut pancakes. With rolled oats and banana, this will fuel your body and help you start the day right. Recipe by Melanie Lionello, My Little Kitchen Ingredients <ul> <li>1 banana, peeled</li> <li>½ cup desiccated coconut</li> <li>¼ cup plain flour</li> <li>¾ cup rolled oats</li> <li>1 tsp baking powder</li> <li>3 eggs</li> <li>1 small can coconut cream</li> <li>1 tbs brown sugar</li> <li>½ Ruby Rise Red Papaya, peeled and de-seeded</li> <li>Toasted coconut to serve</li> </ul> Method 1. Place banana, desiccated coconut, plain flour, rolled oats, baking powder and eggs into a food processor and process until smooth and combined. 2. Heat a non-stick frypan on medium heat and add a spray of olive oil. Add ¼ cup of pancake batter to pan and fry for 2-3 minutes then flip and cook for another 2-3 minutes until both sides are golden. Place on a plate and repeat with remaining batter. 3. In the meantime, heat coconut cream and brown sugar in a small saucepan on low heat until melted and combined. Set aside. 4. Dice or slice papaya. 5. Serve pancakes warm with diced papaya, toasted coconut and warmed coconut cream sauce over the top.

Food & Wine

Tropical papaya refrigerator cake

End your mealtime with a bang and serve up this juicy dessert. The tropical fruit flavours blend well with the dairy to create a dessert to remember. Serves 12 Prep Time: 25 minutes Refrigerator Time: 8 hours Ingredients: <ul> <li>250 g cream cheese (one block)</li> <li>300 ml pure cream</li> <li>1/4 cup sweetened condensed milk</li> <li>1 tsp lemon juice</li> <li>1/2 tsp vanilla paste or extract</li> <li>1 1/2 packets Nice biscuits</li> <li>300 g papaya, thinly sliced</li> <li>1 x 440 g can crushed pineapple in juice, drained</li> </ul> To garnish <ul> <li>Extra sliced papaya</li> <li>1/4 cup flaked coconut, toasted</li> <li>1/4 cup sliced almonds, toasted</li> </ul> Method: <ol> <li>With a hand-held mixer beat the cream cheese until smooth. Slowly add cream, beating to incorporate well as you pour, then continue to beat for one to two minutes until it thickens and holds soft peaks.</li> <li>Add the condensed milk, vanilla and lemon juice to the cream and beat until the mixture begins to re-thicken and the beaters leave trails in the surface. Spoon 1/2 cup of the cream into a separate dish, cover and place in the fridge for toping the cake when it’s ready to serve.</li> <li>Line a 1.5 litre loaf tin with cling-wrap to cover the base and over-hang on all four sides. Spread 1/2 cup of the remaining cream in the bottom of the prepared tin and arrange a layer of biscuits on top, cutting a few into smaller pieces to fill any gaps. Dollop over a quarter of the cream (about 1/2 cup again) and spread to cover the biscuits. Top cream with a third of the papaya slices and a third of the drained pineapple.</li> <li>Repeat with biscuits, cream and fruit for two more layers, then finish with a final layer of biscuits and the remaining cream.</li> <li>Cover the surface of the cake with the over-hanging cling-wrap. Press gently to compress and refrigerate eight hours or overnight – giving the biscuits plenty of time to soften.</li> <li>When ready to serve, peel the cling-wrap off the top of the cake and invert onto a serving platter. Remove all cling-wrap and discard. Spread the top and sides of the cake with the reserved cream. Decorate with the coconut, almonds and extra papaya. Keep cake refrigerated until ready to slice and serve.</li> </ol> Tips: <ul> <li>To toast coconut and almonds, spread over a tray and bake for 5 - 6 minutes in an oven preheated to 180°C, or toss in a hot pan until just golden.</li> <li>As long as the cream is thick enough to stay on the biscuits without running quickly off the edges it will do the job perfectly, however if you feel it’s too thin at the end of Step 2 you can refrigerate it for an hour and beat again.</li> <li>To cut biscuits into smaller pieces use a serrated knife in a sawing motion so they don’t shatter or crumble.</li> </ul>

Food & Wine

Papaya, goat cheese and honey toast

Give your morning breakfast a twist with freshly sliced papaya on toast. Fresh and delightful! Serves 1 Prep Time: 2 minutes Recipe by: <a href="http://www.australianpapaya.com.au/">Australian Papaya</a> Ingredients: <ul> <li>1 piece sourdough bread, toasted (50g)</li> <li>1/4 cup or 60g crumbled goat cheese</li> <li>75g thinly sliced papaya</li> <li>1/2 tbsp honey</li> <li>1tbsp Fresh mint, shredded</li> </ul> Method: <ol> <li>Top toasted sourdough with goat cheese and papaya to taste.</li> <li>Drizzle over honey and sprinkle with mint to serve.</li> </ol>

Food & Wine

Papaya lime bars

In the mood for baking? These tangy, juicy bars will be a perfect snack for the whole family. Serves 12 Prep time: 10 minutes Cook time: 30 minutes Ingredients: For the crust <ul> <li>100 g butter, melted</li> <li>1 cup flour (130 g)</li> <li>1/2 cup icing sugar mixture (60 g)</li> <li>1/4 tsp baking powder</li> <li>zest from 1 lime – approx. 1 tsp</li> <li>pinch sea salt</li> </ul> For the filling <ul> <li>1/2 cup mashed papaya (125 g)</li> <li>1⁄3 cup lime juice (80 ml)</li> <li>2 eggs</li> <li>1/4 cup caster sugar (60 g)</li> <li>2 Tbsp cornflour (20 g)</li> <li>zest from 1 lime – approx. 1 tsp</li> <li>1⁄4 tsp sea salt</li> </ul> Method: <ol> <li>Preheat oven to 180°C. Lightly coat a 20cm x 20cm pan with cooking spray, then line the base and two sides with a single strip of baking paper.</li> <li>In a medium bowl combine the dry ingredients for the crust (flour through salt) and mix well. Add melted butter and stir to create a soft dough. Turn dough into the prepared pan and press evenly across the base.</li> <li>Par-bake the crust for 12 mins until just golden. While it’s baking, make the filling.</li> <li>Add papaya and lime juice to a blender jug and puree until smooth. Add remaining filling ingredients (eggs through salt) and pulse to combine.</li> <li>Remove pan from the oven, pour filling over the hot crust and return to the oven. Bake for an additional 18 - 20 mins, until bars are puffed and firm to the touch in the centre.</li> <li>Allow papaya bars to cool in the pan for at least 30 minutes before running a knife around the edge of the slice and using the paper to lift it out onto a rack. Cool completely, then cut into bars to serve.</li> </ol>

Food & Wine

Enjoy sweet red papaya and mixed berry parfaits

Combined with fruity goodness, enjoy this parfait as the perfect afternoon (or morning) snack. Time to prepare: 5 minutes Cooking time: 10 minutes Serves: 4 Ingredients <div class="article-body"> <ul> <li>400g red papaya</li> <li>500g (2 cups) natural Greek or vanilla yoghurt</li> <li>200g (2 cups) toasted muesli or granola</li> <li>250g (2 cups) frozen mixed berries</li> <li>1 tbsp water</li> </ul> Directions <ol> <li>In a saucepan over medium heat, simmer berries and water for four to five minutes, until just warm and syrupy.</li> <li>Mash slightly with a fork and set aside to cool while you peel, de-seed and dice papaya.</li> <li>Spoon 2 tablespoons muesli (or granola) into the base of four glasses.</li> <li>Layer each glass with ¼ cup yoghurt, 2 tablespoons berry compote, ¼ cup diced papaya and 2 tablespoons granola. Repeat layers and serve immediately.</li> </ol> Recipe courtesy of <a rel="noopener" href="http://www.australianpapaya.com.au/" target="_blank">Papaya Australia</a>.<a rel="noopener" href="http://www.australianpapaya.com.au/" target="_blank"></a> </div> <div class="social-media-column"> <div class="addthis_sharing_toolbox" data-url="https://www.wyza.com.au/recipes/red-papaya-and-mixed-berry-parfaits.aspx" data-title="Red Papaya and Mixed Berry Parfaits | WYZA Australia" data-description="Combined with fruity goodness, enjoy this parfait as the perfect afternoon (or morning) snack. - wyza.com.au"> <div id="atstbx3" class="at-share-tbx-element addthis-smartlayers addthis-animated at4-show" aria-labelledby="at-bf1a309b-c186-43e3-9374-8a1eda6455d2">Republished with permission of <a href="https://www.wyza.com.au/recipes/red-papaya-and-mixed-berry-parfaits.aspx">Wyza.com.au</a>.</div> </div> </div>

Food & Wine

Papaya and coconut breakfast pancakes

Give your breakfast a fruity twist with these papaya and coconut pancakes. With rolled oats and banana, this will fuel your body and help you start the day right. Recipe by Melanie Lionello, My Little Kitchen Ingredients: <ul> <li>1 banana, peeled</li> <li>½ cup desiccated coconut</li> <li>¼ cup plain flour</li> <li>¾ cup rolled oats</li> <li>1 tsp baking powder</li> <li>3 eggs</li> <li>1 small can coconut cream</li> <li>1 tbs brown sugar</li> <li>½ Ruby Rise Red Papaya, peeled and de-seeded</li> <li>Toasted coconut to serve</li> </ul> Method: <ol> <li>Place banana, desiccated coconut, plain flour, rolled oats, baking powder and eggs into a food processor and process until smooth and combined.</li> <li>Heat a non-stick frypan on medium heat and add a spray of olive oil. Add ¼ cup of pancake batter to pan and fry for 2-3 minutes then flip and cook for another 2-3 minutes until both sides are golden. Place on a plate and repeat with remaining batter.</li> <li>In the meantime, heat coconut cream and brown sugar in a small saucepan on low heat until melted and combined. Set aside.</li> <li>Dice or slice papaya.</li> <li>Serve pancakes warm with diced papaya, toasted coconut and warmed coconut cream sauce over the top.</li> </ol>

Food & Wine

Papaya barramundi ceviche cups

This should become the poster recipe for all your summer gatherings. There is no fish fresher than a barra, and papayas are bringing people together with their golden-tangerine hued goodness, inside and out! A match made in summer heaven! A ceviche is a delicious starter that requires no cooking and is always fun to eat, no matter how it is presented. And there are some fun ways to present a ceviche. Serve it in a beautiful large bowl for sharing with corn chips on the side. Or scoop into petite bite sized edible pastry cups. Or load it up in petite glass cups and serve it with tiny forks. Recipe by Sneh Roy, Cook Republic Ingredients: <ul> <li>Zest and juice of half an orange</li> <li>1 teaspoon red chilli flakes</li> <li>1 teaspoon sea salt flakes</li> <li>1 tablespoon Extra Virgin Olive Oil</li> <li>350g boneless Barramundi fillets, cut into 2cm cubes</li> <li>½ red onion (35g), finely diced</li> <li>1 small red pepper (35g), finely diced</li> <li>1 small cucumber (120g), deseeded and finely chopped</li> <li>1 small avocado, deseeded and cubed</li> <li>1 green cayenne or jalapeno chilli, thinly sliced</li> <li>2 cups (300g) Ruby Rise red papaya, cut into 2cm cubes</li> <li>2 spring onions, finely chopped (green only)</li> <li>¼ cup fresh coriander leaves, chopped</li> <li>Sea salt flakes and freshly ground black pepper, to taste</li> <li>Fresh mint and micro herbs, to garnish</li> <li>Corn Chips, to serve</li> </ul> Method: <ol> <li>To prepare the ceviche dressing, place orange zest, orange juice, chilli flakes, salt and olive oil in a small lidded jar. Shake well.</li> <li>Place the fish in a non-reactive (ceramic or glass) bowl. Pour the dressing over the fish. Mix well and spread to ensure that the fish is completely covered by the dressing. Cover the bowl with cling film and chill in the refrigerator for a minimum of 30 minutes (or 1 hour if you want your fish to be cooked further in the dressing).</li> <li>Remove the bowl from the fridge. Add the onion, pepper, cucumber, avocado, cayenne/jalapeno, papaya and coriander to the bowl. Mix well. Cover and chill for another 20 minutes. Adjust seasoning (salt and pepper) to taste.</li> <li>Garnish with mint and micro herbs. Serve in a large bowl for sharing or single serve glass cups with a side of corn chips.</li> </ol>

Food & Wine

Lady Lou's papaya scones

This recipe is inspired by Lady Flo Bjelke-Petersen’s pumpkin scones. Lady Flo, the wife of former Queensland Premier Jo Bjelkle Petersen, was famous for her pumpkin scones which were credited for keeping her infamous husband in office for so long. Recipe by Lou Edney for Ruby Rise Papaya Ingredients: <ul> <li>40g butter</li> <li>¼ cup sugar</li> <li>½ teaspoon of sea salt flakes</li> <li>1 egg</li> <li>1 cup of cooked reduced Ruby Rise Red Papaya* (cooled)</li> <li>4 teaspoons baking powder</li> <li>1 cup plain flour - 1 tablespoon (next time add 1 T back in)</li> <li>1 cup plain wholemeal flour</li> <li>¼ teaspoon turmeric</li> <li>⅛ teaspoon cardamom</li> <li>2 tablespoons plain flour for the bench</li> <li>1 large Ruby Rise Red Papaya</li> </ul> Method: For the papaya reduction: <ol> <li>Cut the papaya in half lengthways and scoop out the seeds.</li> <li>Peel the papaya and puree it in a food processor.</li> <li>Weigh a large saucepan and record its weight.</li> <li>Transfer the papaya to the saucepan and weigh it. Record the weight of the Papaya</li> <li>Cook over medium heat stirring occasionally until the papaya has reduced by over half (~45 minutes). 1kg fresh papaya will yield around 450g reduced.</li> </ol> For the scones: <ol> <li>Preheat your oven to 230°C (fan forced).</li> <li>Beat together butter, sugar and salt in an electric mixer until light and fluffy.</li> <li>Add egg, beat well.</li> <li>Add papaya and beat well.</li> <li>Combine flours, baking powder and spices and stir into the batter by hand, being careful not to overmix.</li> <li>The dough is quite sticky but that is fine. Flour your hands. Turn dough onto a floured bench and lightly press into 2cm high slab.</li> <li>Cut into circles (4cm in diameter) with a floured cookie cutter.</li> <li>Place on a lightly floured tray on the top shelf of a hot oven for 12-15 minutes.</li> <li>Remove from the oven, allow to cool a little and serve with butter or papaya curd and cream.</li> </ol> Note: As with all scone dough, it is important not to overmix this or you will end up with tough scones. Keep your touch light, knead it as little as possible, and only work it enough to just bring it together. When you have cut your scone rounds out, you can recombine the leftover dough to make more scones, but again, don't overwork the dough.

Food & Wine

Entertain with ease with a red onion salsa three ways

Explore the different ways to use red onion in salsa with these three recipes. Serves 4 Prep: 15 mins Cooking time 0 mins Red onion, Avocado & apple salsa Ingredients <ul> <li> 1 pink lady, Fuji or Jazz apple, cut into matchsticks </li> <li> 1 avocado, diced </li> <li> 1 small red onion, peeled, halved, finely diced </li> <li> 2 tbs chopped coriander </li> <li> 1 lime, juiced </li> </ul> Method <ol> <li> Combine the apple, avocado, onion and coriander in a bowl. Pour over the lime juice, stir to combine.</li> <li>Cover and refrigerate until ready to serve.</li> <li>Serve over sticky pork, kebabs or rissoles. </li> </ol> Red onion, apple & cucumber salsa Ingredients <ul> <li> 1 pink lady, Fuji or Jazz apple, cut into matchsticks </li> <li> 1 large Lebanese cucumber, diced </li> <li> 1 small red onion, peeled, halved, finely diced </li> <li> 2 tbs chopped flat leaf parsley leaves </li> <li> 1 lime, juiced </li> </ul> Method <ol> <li> Combine the apple, cucumber, onion and parsley in a bowl. </li> <li>Pour over the lime juice, stir to combine.</li> <li>Cover and refrigerate until ready to serve.</li> <li>Serve over fish, pork, lamb or chicken. </li> </ol> Red onion, chilli mango salsa Ingredients <ul> <li> 1 firm ripe mango, peeled, diced </li> <li> 1 Lebanese cucumber, diced </li> <li> 1 small red onion, peeled, halved, finely diced </li> <li> 1 long red chilli, finely chopped </li> <li> 2 tbs chopped coriander </li> <li> 1 lime, juiced </li> </ul> Method <ol> <li> Combine the mango, cucumber, onion, chilli and coriander in a bowl. </li> <li>Pour over the lime juice, stir to combine.</li> <li>Cover and refrigerate until ready to serve.</li> <li>Serve over fish, pork or chicken. </li> </ol> Recipe courtesy of Australian Onions.

Food & Wine

Salmon with papaya salsa

Time to prepare 5 mins | Cooking Time 30 mins | Serves 4 Tender salmon with a tangy and refreshing salsa, made for a relaxed summer night! Ingredients <ul> <li style="font-weight: 400;">2 avocados, diced</li> <li style="font-weight: 400;">2 cups papaya, peeled, deseeded and diced</li> <li style="font-weight: 400;">150g cherry tomatoes, quartered</li> <li style="font-weight: 400;">Olive oil</li> <li style="font-weight: 400;">4 x salmon fillets</li> <li style="font-weight: 400;">1¼ cups brown rice</li> </ul> Directions: 1. Combine avocado, papaya and cherry tomatoes in a bowl and set aside. 2. Heat fry pan and add oil. Cook salmon skin-side down for 4-5 minutes before turning and cooking for about 4 minutes or until still slightly pink in the centre. 3. Meanwhile, cook brown rice in rice cooker or according to the directions on the packet. 4. Serve salmon on top of brown rice and top with salsa. Season to taste. Recipe thanks to<a href="http://australianpapaya.com.au/"> Papaya Australia.</a> Republished with permission of <a href="https://www.wyza.com.au/recipes/salmon-with-papaya-salsa.aspx">Wyza.com.au.</a>

Food & Wine

Papaya and coconut milk ice pops

Aside from helping to improve digestion, papaya is also bursting with vitamin C which supports the immune system and vitamin A which is essential for healthy eyes. Rich in antioxidants as well, it’s no wonder that adding some papaya to your diet can have a positive inside-out effect on your skin. If you’re not into frozen treats, simply skip the freezing step and enjoy the blended papaya with coconut milk as a smoothie. You can skip the natvia, erythritol or sugar as this is only used in the recipe to help the treat taste sweeter once frozen. Ingredients: <ul> <li>1 Ruby Rise Red Papaya</li> <li>1 (270ml) can coconut milk</li> <li>1/3 cup natvia, xylitol or unrefined sugar</li> <li>1/2 teaspoon vanilla bean paste</li> </ul> Method: <ol> <li>Cut the papaya in half lengthways. Using a spoon, remove and discard the seeds. Peel the papaya using a vegetable peeler, cut into chunks and place in a blender.</li> <li>Blend the papaya on medium speed until liquid. Pour into 6-12 ice cream moulds, depending on size, filling them only halfway.</li> <li>Rinse the blender jug and pour in the coconut milk, add sweetener of your choice and vanilla. Blend for 30 seconds on low speed.</li> <li>Top each filled mould with the coconut milk blend. Pop in an ice pop stick and freeze for 8-12 hours or overnight.</li> </ol> Tip Store ice pops in the moulds to prevent freezer burn. Alternatively, remove from moulds and wrap tightly with baking paper and store in a zip lock bag in the freezer. Recipe by Martyna Angell, The Wholesome Cook.

Food & Wine

Immune-boosting papaya smoothie bowl

This smoothie bowl will help you start your day right. Add in your favourite berries as preferred. Recipe: Jade Woodd – Panaceas Pantry Ingredients: <ul> <li>1/2 Ruby Rise Red Papaya cut into cubes (skin removed) and frozen first</li> <li>1 cup raspberries</li> <li>1/2 cup activated buckwheat (or sub for cashews)</li> <li>2 cm length fresh ginger, skin removed</li> <li>2/3 cup coconut milk</li> <li>2/3 cup water</li> </ul> Method: Add everything to a high-speed blender. Blitz and very smooth. Enjoy immediately, topped with whatever you fancy!

Food & Wine

Full of goodness: Papaya chia oat breakfast parfait

These parfaits are super easy to pull together, and are full of the goodness of papaya, oats and chia seeds. The combination is packed with flavour, vitamins and fibre, and will keep you satisfied for hours. Ingredients: Oat Layer <ul> <li>1 cup oats</li> <li>1 cup almond milk unsweetened (or milk of choice)</li> <li>Natural sweetener to taste</li> <li>1/2 cup water</li> </ul> Papaya Layer <ul> <li>1/2 Ruby Rise Red Papaya, seeds removed; chop pulp to desired size</li> </ul> Papaya Chia Layer <ul> <li>1/4 cup chia seeds</li> <li>2 Tbsp Ruby Rise Red Papaya pulp mashed</li> <li>1 cup yoghurt (eg coconut, almond, soy)</li> <li>1/2 tsp vanilla extract (optional)</li> <li>Natural sweetener to taste (white granulated stevia, xylitol, coconut sugar, maple syrup)</li> <li>1/2 cup water (as required)</li> </ul> Method: <ol> <li>Mix all the ingredients for the oat layer well. Allow to soak for 30 minutes or overnight. Add more liquid as required when ready to serve.</li> <li>Mix all ingredients for the papaya chia later in a jar and place in the fridge for 30 minutes or overnight to swell. Add additional liquid as required prior to serving.</li> <li>Layer compote in desired pattern.</li> <li>Sprinkle with muesli, nuts or seeds to serve if desired.</li> </ol> Photo and recipe by Jo Ross, Healthy Eating Jo.

Food & Wine

Overnight papaya coconut oats

Bursting with natural flavours, papaya is the perfect addition to quick and easy breakfasts. This recipe is extremely simple and speedy to make, you’ll be prepping it weekly! Ingredients: <ul> <li>       2 1/2 Cups rolled oats</li> <li>        1 Ruby Rise Red Papaya, seeds removed, ¾ chopped roughly, ¼ sliced</li> <li>        1 teaspoon lime juice</li> <li>        1 Cup toasted Coconut</li> <li>        1 Cup coconut yoghurt</li> <li>        1 Cup Almond milk</li> <li>        1 Tsp maple syrup</li> </ul> Method: <ol> <li>Combine oats, coconut yoghurt, almond milk, coconut and syrup in a small bowl. Stir well. </li> <li>Cover and let it sit overnight in the fridge. </li> <li>When ready to serve, prepare the Papaya puree. Blend ¾ of the chopped papaya in a blender with lime juice. Blend until smooth. </li> <li>Layer the base of 2 mason jars with papaya puree, then layer a sprinkle of toasted coconut on top. Add the oats until there is 3 cm left in the jar. </li> <li>Top the oats with sliced papaya pieces and remaining toasted coconut. </li> </ol> Serves 2. Recipe by Vic Theng, Melbourne Foodie Finds.

Food & Wine

On-the-go protein bars

With peanut butter and papaya cream, these bars are as rich and delicious as they are nutritious. BASE Ingredients: <ul> <li>1 1/2 cups rolled oats, blended into a flour</li> <li>1/2 cup vegan protein powder </li> <li>1/2 cup hemp seeds/hearts </li> <li>1/4 tsp salt</li> <li>1/2 cup natural peanut butter</li> <li>1/4 cup pure maple syrup</li> <li>1/4 cup coconut oil, softened or melted</li> <li>1 tsp vanilla extract</li> </ul> Method: <ol> <li>Add everything to a mixing bowl and combine well. Turn dough into a lined can tin or a silicone mould. Set aside.</li> </ol> TOPPING Ingredients: <ul> <li>1 cup raw cashews, soaked in water 4 hours then drained</li> <li>1/2 Ruby Rise Red Papaya, flesh only (discard the seeds and skin)</li> <li>1/4 cup lemon juice</li> <li>1/4 cup coconut oil</li> <li>2 Tbsp cacao butter</li> <li>Optional- 5 drops grapefruit essential oil</li> </ul> Method: <ol> <li>Add coconut oil and cacao butter to a heat proof bowl. Set over a pot of gently simmering water and allow to melt. Once liquid, remove from heat and set aside to cool for 5 minutes.</li> <li>Add all ingredients to a high-speed blender. Blitz until very smooth. Pour this over the base and set in the freezer for a few hours.</li> </ol> To finish, remove bars from freezer and cake tin. Allow to defrost a little before cutting into serving sizes. Store in an air tight container in the fridge or freezer. Recipe by Jade Woodd – Panaceas Pantry.

Food & Wine

Chipotle lamb and corn salsa soft tacos

Forget mince and packet mix – once you try this completely homemade chipotle lamb and corn salsa taco filling, you’ll never go back. Grill the corn on the barbecue to add some smoke and char for extra flavour and visual appeal. Serve with a Spanish rice for a light meal option. Substitute lamb for beef, pork or chicken. Serves: 2 Ingredients: <ul> <li>2 tablespoons peanut oil</li> <li>300 g cooked pulled lamb rib meat</li> <li>4 soft tacos (flour or corn)</li> <li>½ cup chopped coriander</li> </ul> For the salsa <ul> <li>1 avocado, chopped</li> <li>½ white onion, finely chopped</li> <li>½ cup corn kernels</li> <li>2 tablespoons olive oil</li> <li>½ teaspoon kosher salt</li> <li>½ teaspoon freshly cracked black pepper</li> <li>½ teaspoon agave sugar</li> </ul> For the sauce <ul> <li>½ cup light sour cream</li> <li>½ chipotle pepper</li> <li>juice of ½ lime</li> <li>¼ teaspoons kosher salt</li> <li>½ teaspoon agave sugar</li> </ul> Method: <ol start="1"> <li>To make the salsa, add the avocado, white onion, corn kernels, olive oil, salt, pepper and agave sugar to a mixing bowl and mix well. Set aside.</li> <li>To make the sauce, add the sour cream, chipotle pepper, lime juice, kosher salt and agave sugar to a small food processor and blend to a fine consistency.</li> <li>Heat the peanut oil in a grill pan over medium heat and add the cooked pulled lamb rib meat. Lightly fry to serving temperature. Ensure the meat is still tender and not dry or crispy. Remove the lamb once at temperature and set aside.</li> <li>Place the lamb on the taco, drizzle with the chipotle sauce and top with the corn salsa. Add the chopped coriander, to garnish.</li> </ol> <img width="119" height="131" src="https://oversixtydev.blob.core.windows.net/media/44154/ribs-cover_119x131.jpg" alt="Ribs Cover (1)" style="float: right;"/> This is an extract from Ribs, New Holland Publishers RRP $45.00 available from all good bookstores or online, www.newhollandpublishers.com.

Food & Wine

Pork cutlets with apple chilli and coriander salsa

This seasoning is perfect for pork or beef. Unlike a marinade it doesn’t need long to flavour the meat which can be cooked after about 10 minutes. Ingredients: <ul> <li>4 pork sirloin steaks or trimmed pork cutlets</li> </ul> For the seasoning <ul> <li>2 Tablespoons fish sauce</li> <li>2 Tablespoons ginger</li> <li>2 Tablespoons olive oil</li> <li>2 cloves garlic</li> </ul> For the salsa <ul> <li>1 small Lebanese cucumber fine diced (1 cup/ 150 gm)</li> <li>1 granny smith apple peeled and fine diced (1 cup)</li> <li>1/2 bunch washed chopped coriander leaves and stems (1 cup)</li> <li>120 ml or 1/2 cup Thai style sweet chilli sauce</li> <li>½ cup mint leaves chopped</li> <li>2 tablespoons lemon or lime juice</li> </ul> To finish <ul> <li>1 Tablespoons maple syrup or honey to glaze</li> </ul> Method: <ol> <li>Put the grated ginger and garlic, fish sauce and olive oil into a bowl big enough to hold the meat. Turn over a few times and set aside.</li> <li>Put the fine diced apple, cucumber and chopped stalks and leaves of the coriander into a bowl along with the mint, lemon juice and sweet chilli sauce. Stir well.</li> <li>The Pork can be cooked on the BBQ or in a frypan. Put the pan onto high heat till smoking. Shake off any liquid from the meat and put into the frypan and sear. Leave for 3 minutes or till golden before turning over. (Cutlets take a little longer- cover with a lid for 5 -8 minutes after turning). Cook for another 3 minutes then turn off and drizzle with the maple syrup. Turning over a couple of times to glaze. Put onto a plate to rest for 3 minutes.</li> <li>Serve the Pork Steak / Cutlets with Apple Salsa. This will go well with rice.</li> </ol> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Salmon with papaya salsa

Packed full of goodness, this dish will soon become a household favourite. Serves: 4 Ingredients: <ul> <li>2 avocados, diced</li> <li>2 cups papaya, peeled, deseeded and diced</li> <li>150g cherry tomatoes, quartered</li> <li>1¼ cups brown rice</li> <li>Olive oil</li> <li>4 x salmon fillets</li> </ul> Method: 1. Combine avocado, papaya and cherry tomatoes in a bowl and set aside. 2. Heat fry pan and add oil. Cook salmon skin-side down for 4-5 minutes before turning and cooking for about 4 minutes or until still slightly pink in the centre. 3. Meanwhile, cook brown rice in rice cooker or according to the directions on the packet. 4. Serve salmon on top of brown rice and top with salsa. Season to taste. Recipe courtesy of <a href="http://australianpapaya.com.au/" target="_blank">Australian Papaya</a>.

Food & Wine

Spiced poached red papaya compote

Compote is a dessert which originates from Medieval Europe. This spiced poached red papaya compote recipe will prove why this dessert has lasted centuries long. Serves: 4 Ingredients: <ul> <li>1 medium red papaya (peeled, deseeded & cut into chunks)</li> <li>4 tbsp dried cranberries</li> <li>1 lime (juiced & strips of zest)</li> <li>2 cinnamon quills</li> <li>2 star anise</li> <li>5 tbsp sugar</li> <li>2 cups water</li> </ul> Method: <ol> <li>Pour water into a saucepan, add sugar, lime juice and lime zest, cinnamon quills and star anise. Bring to the boil and simmer for 5 minutes. Add red papaya and cranberries, bring back to the boil and simmer for a further 2-3 minutes.</li> <li>Turn off the heat and set aside to cool.</li> <li>Can be eaten with cereal for breakfast or with ice cream for dessert.</li> </ol> Recipe courtesy of <a href="http://australianpapaya.com.au/" target="_blank">Australian Papaya</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

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