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Recipe: Pork belly and seared scallops

Planning a party to welcome spring back into your life? This tasty little treat is sure to be a hit and, best of all, it’s quick and simple!

INGREDIENTS
Pork
1 tablespoon olive oil
1 teaspoon salt
500g organic pork belly
2 cinnamon sticks
1 apple, quartered
Sprinkle salt
½ cup water

Scallops
1 tablespoon coconut oil
8 Scallops
Pinch of salt
Fennel Salad
1 apple, julienne,
1 baby bulb fennel, julienne
Handful baby watercress
½ lemon, juiced
1 tablespoon olive oil
Salt to taste

INSTRUCTIONS|
Preheat oven to 200 degrees Celsius. Ensure the skin on the pork is dry then rub with oil and salt. Allow the skin to crisp up for 20 minutes or until crispy.
Turn the temperature down to 170 degrees Celsius. Add the apple, cinnamon sticks, a pinch of salt and water to the roasting pan and roast in oven for 1.5 hours. If the water dries up during this time, add another half a cup. Remove from oven and rest. To make the apple and fennel salad, toss all the ingredients together and place a small bundle of the salad on the side of the serving plates. For the scallops, heat coconut oil in a small frying pan over high heat, ensure that the scallops are dry and sear each side for 30 seconds. To serve, cut the pork belly into 3cm squares and place on the plate next to the salad. Place the scallop on top of the pork and serve immediately.

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

Recipe: Apple and pork meatballs

Life is busy, we get it. That’s why simple, tasty dinners are the name of the game and these meatballs are extra delicious and oh so easy to whip up.

INGREDIENTS
1 medium carrot
2 small apple’s
1cm knob fresh ginger
1 cup of shredded coconut
2 table spoons of coconut amino
500g of ground pork mince
1 lightly beaten egg
Chilli flakes to taste
Pinch of salt
Coconut oil for cooking the meatballs

INSTRUCTIONS
Grate the carrot, apples and ginger, place in a bowl and combine. Add the shredded coconut and combine. Add the mince, coconut aminos, chilli and pinch of salt to the mixture. Beat the egg in a small bowl and add to the mixture, combine ingredients. Use a teaspoon to roll the mixture int o meatballs. Heat a pan over a medium heat on the stove with the coconut oil, when the pan is hot place the meat balls in in the pan. Be careful not to over crowd the pan and do a couple of separate batches. Gently turn the meat balls individually in the pan until they are brown and cooked through. You will be able to see that they are cooked because the apple will start to caramelise in the pan and they will look and smell delishimo! Serve with your favourite dipping sauce and a side of steamed vegetables or on a bed of cauliflower mash.

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

Recipe: Apple Pudding Pots

This is the perfect pudding for those nights at home after dinner when you feel like a little something sweet but need it to be quick and easy! Whip them up in no time at all and indulge in some delicious fruity goodness.

INGREDIENTS:

2 apples, peeled
1/2 cup coconut milk
1/4 cup coconut flour
3 eggs
4 tablespoons natural maple syrup
2 tablespoons coconut oil
1 teaspoon cinnamon

Drizzle natural maple syrup, optional

DIRECTIONS:

Pre-heat the oven to 180 degrees celsius and prepare 4 ramekins by greasing the dishes with olive oil. Peel and slice the apples and put aside.  Place all the other ingredients in a large bowl and whisk until combined. Add the apples to the batter, leaving four apple rings for the topping. Mix the apples through the batter. Pour batter into the ramekins, place an apple ring on top and place in the oven for 10 minutes.

Serve the pudding hot with a drizzle of natural maple syrup.

Preparation time 7 minutes
Cooking time 10 minutes
Serves 4

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

SNEAK PEEK: Knox Dining

Hold onto your hats Surfers Paradise, your foodie scene is a-changin’. On Friday the 14th of July we welcome Knox Dining to Circle on Cavill and with it comes a long overdue healthy eating option in a suburb filled with fast food.

Owners (and brothers) Brad and Greg Turvey have a combined 30 years’ experience in the hospitality scene and decided to open the sophisticated Hamptons-esque space in Surfers Paradise after noticing a need for wholesome, good-for-you meal options.

Knox Dining is leading the way in the suburbs’ soon to be evolving dining scene and, fitout with natural wood, polished concrete and a neon “this must be the place” sign, is certainly gunning to change the way people see Surfers.

The food, although technically not “health food”, will appeal to those who are conscious of what they eat while still offering the comfort foods we know and love and all with a distinctive Asian twist.

The Gratin Egg in Avocado Cocotte not only looks like health personified, it is in fact full of goodness including a 64 degree sous vide egg in a dukkah spiced half avocado, with Swiss gruyere cheese on a bed of raw broccoli slaw. Phew!

Meat lovers don’t go past the Beef Loco Moco – a grass fed beef pattie on brown, black and red rice, topped with a fried egg and masala gravy.

Of course there are an array of protein packed salads, fresh juices and smoothies, all of which are available through The ‘Lil Ox, a takeaway window for those who need to eat (or drink coffee) on the run.

Inside tip: order a hot drink purely to experience the tasty side sensation that is a Matcha cookie.

Happy days Surfers Paradise, happy days.

HOURS: 7am to 4pm daily
LOCATION: Circle on Cavill, Surfers Paradise Blvd, Surfers Paradise

Words and photos by Kirra Smith

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