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@myfruitologist

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This is your sign to ditch the takeaway & elevate dinner with this comforting lamb shank curry. Gelatinous meat falling off the bone into the fragrant, rich sauce. Best part is that it cooks while you can get on with your day and leftovers (if there are any) are amazing! Ingredients 4 lamb shanks Salt, pepper 5 tbsp coconut oil or ghee 1 brown onion, diced 2 clove garlic, roughly chopped 2 tbsp ginger, roughly chopped 2 handful curry leaves 1 stick cinnamon 5 cardamon pods 1 green chili, sliced 2 tbsp curry powder 400g tin chopped tomato 500ml chicken stock Large handful mint, coriander leaves Natural yoghurt & steamed basmati rice to serve Method Season the lamb shanks with salt and pepper. Remove the lid from the Instant Pot Pro and set to Sauté, high, 30 minutes. Once preheated, add 3 tbsp of the coconut oil and brown the lamb shanks off, working in batches, two at a time. Remove the lamb to a plate and add the onion, garlic, ginger to the pot, cooking for 1 minute then add the curry powder, half the curry leaves, cinnamon, cardamon and cinnamon. Cook, stirring constantly for 30 seconds mre then add the tomatoes and stock, bring to the boil and season the sauce to taste. Add the lamb to the pot, mixing through the sauce and secure the lid to pressure cook for 1 hour 30 minutes and start. Once the cooker finishes the cooking time, remove the lamb shank bones from the curry with tongs. Fry the remaining curry leaves in the remaining coconut oil until crisp, transfer them to paper towel and season lightly with salt. Serve the curry over rice scattered with mint, coriander, curry leaves and yoghurt.
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@myfruitologist Rozelle and Bondi are renowned for their outstanding fresh local produce and their incredible one-stop gourmet grocery experience - and now they’re stocking the delicious @nodoathome range too ✌️
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Recent eats 😋 @shalomindonesianrestaurant @sweetmonster_sydney @viethoahotbread @haystmarket (Pasta e Basta) 📍Henry’s 2020, Redfern 📍Work cafe @buongiorno_sydney @myfruitologist 📍Waterlily, Waterloo @thaibaanwaterloo @nutella_anz @cameliagrovehotel @sette_caffe_au @empanadasf
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Absolutely love @myfruitologist . It’s a great destination to buy your fruit and veg and while your there great lunch options from their cafe and outside kitchen . Great supporters of new and independent brands. I’ll be back #fmcgaustralia #startupfmcg #independentbrands
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Weekend brunch doesn’t get much better than this … Root veggie & sweetcorn rosti w smoked salmon & herbed yoghurt Ingredients 2 large carrot 2 large potato 2 cobb corn 1 eschallot, finely diced 2 tbsp seeded mustard 1/2 cup besan or regular flour 1 large egg Salt, pepper 80g unsalted butter 1 cup natural yoghurt Small handful dill, finely chopped. 200g sliced smoked salmon 2 tbsp tiny capers 4 radishes, cut into small wedges To serve, lemon wedges, extra dill & flat leaf parsley leaves Peel the carrots & potatoes then set aside. Cut the corn kernels from the corn. Set aside Grate the carrots and potato with the course side of a box grater. Place them together into a clean cloth, wrap it up around & squeeze out the liquid from the veggies, discarding the liquid, then place them into a mixing bowl and add the corn, eschallot, mustard, flour, egg & seasoning. Mix well to combine. Heat a large frying pan over a medium high heat & add half the butter. When foaming, spoon in half the mix, making 4 rosti. Gently press down, not too much, and allow them to cook for 4-5 minutes, adjusting the heat as necessary to get a nice golden crust. Flip them over, using an OXO spatula & continue to cook for another 5 minutes, until cooked through and golden. Remove to a plate & repeat the cooking with the remaining mix. Combine the yoghurt in a bowl with the chopped dill, lemon & seasoning to taste. Set aside Serve the rosti with a little herbed yoghurt spooned over, some smoked salmon draped around, some capers, radishes, extra dill, parsley scattered and lemon wedges.
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I could eat this daily! Minimal ingredients, maximum flavour! Easy, healthy, midweek dinner! roast chicken with braised kale, butterbeans & olives! Ingredients 1/2 chicken - split from a whole bird 4 tbsp olive oil 4 clove garlic, smashed 6 sprigs thyme 40g salted butter 2 tbsp plain flour 300ml chicken stock 1 small brown onion, thinly sliced 1/2 bunch silverbeet, roucghly chopped 1 400g tin butterbeans, rinsed 1/3 cup pitted Kalamata olives Method Dry the chicken, skin side up in the fridge overnight. Remove from the fridge 1 hour before cooking and season well wth salt. Preheat an oven to 220C. Place the 26cm Apex frypan over a medium high heat & add half the olive oil. Add the chicken skin side down and cook until the skin is nicely browned. Flip the bird over & transfer the pan to the oven to cook for 10 minutes. Remove the pan from the oven, add the garlic, thyme & butter to melt. Spoon these over the chicken then return the pan to the oven to cook for a further 10 minutes. While the chicken is cooking place the APEX 24cm saute pan over a medium/high heat and add the remaining olive oil along with the onion and garlic and cook this for 2 minutes to soften. Add the silerbeet then cover with a lid and cook for 5 minutes to wilt. remove the lid and continue to cook for 2 minutes, adding the butterbeans and olives. Transfer the cooked chicken to a plate and pour over half the butter from the pan. Return the pan to a medium heat and add the flour to the pan, mixing well for 1 minute before whisking in the stock a little at a time to create a smooth light sauce. Season this to taste and keep hot. Spoon the silverbeet over a large plate, top with the chicken, any juices from the plate and some of the sauce.
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Fruit… The Memory of Summer 🍉🥝🥭😍 In the world of culinary arts, some ingredients don’t need much transformation. All they need is to be respected, understood in their season, and allowed to speak for themselves. For me, fruit is more than just an ingredient; it is part of the memory of summer— its colors, sweetness, juiciness, and freshness, all the little details that make hot days feel a little lighter. Watermelon, mango, kiwi… simple ingredients, yet at the peak of their season, they have everything a dish needs to be honest: pure flavor, natural color, and genuine freshness. As the summer fruit season comes to an end, appreciating these ingredients becomes more meaningful than ever. Because in the kitchen, we don’t control the seasons… we respect them We take the best that nature has to offer, preserve its identity, and present it in a way that does it justice.
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Acai bowl @myfruitologist #acai #rozelle #sydneyfood
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Blood Orange, Fennel, Butterbean & Green Olive Salad This salad is as spectacular to look at as it is to eat. An easy, affordable & healthy meal as a standalone salad or serve with anything from grilled seafood, chicken or some roast veggies. Serves 4 Ingredients 3 blood oranges 2 tbsp red wine vinegar 4 tbsp extra virgin olive oil Salt, pepper 200g wild rocket 1 400g tin Butterbeans, drained, rinsed ½ cup pitted green olives 6 small radishes, cut into wedges 1 bulb fennel, finely sliced Handful coriander, roughly chopped 100g marinated feta Method Trim the skin from the oranges with a small knife. Reserve the skin and slice the orange into rounds. Squeeze juice from the little bits of skin with flesh on them to give you 2 tbsp of juice. Mix that together with the vinegar, olive oil and season with salt and pepper. Combine the remaining ingredients in a large salad platter or bowl and add the blood orange rounds, dress with the dressing and season lightly with salt and pepper. Toss gently and serve
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There are so many gorgeous fresh berries around right now, especially at @myfruitologist in Bondi, so obviously I had to turn them into a berry crumble situation. 🫐🍓✨ This one is so easy because the same buttery crumble mix becomes the base and the topping. You get jammy berries, a little zing from the lemon, then that crunchy golden top. Add vanilla ice cream and suddenly nobody is speaking at the table. 😂🍨 Mixed Berry Crumble Bars Crumble • 1 cup caster sugar • 1 tsp baking powder • 3 cups plain flour • ¼ tsp salt • Zest of 1 small lemon • 1 cup cold unsalted butter, cubed • 1 egg • ½ tsp vanilla extract Berry filling • 4½ cups fresh mixed berries, chopped if large • ½ cup caster sugar • 4 tsp cornflour • Juice of 1 small lemon Method 1. Heat the oven to 180°C and line a 23 x 33 cm baking tin with baking paper. Mix the sugar, baking powder, flour, salt, lemon zest, butter, egg and vanilla with a paddle attachment until it looks like fine golden crumbs. 2. Press about three quarters of the crumble mix firmly into the base of the tin. Gently mix the berries, sugar, cornflour and lemon juice, then spread over the base. 3. Crumble the remaining mix over the berries, leaving a few little bits of fruit peeking through. Bake for 40 to 45 minutes, until the top is golden and the berries are bubbling. Cool completely before slicing, then add a scoop of vanilla ice cream if you know what’s good for you. 🤤 Save this for your next baking day and make a little stop at @myfruitologist for the berry haul. 📍🍓 #BerryCrumbleBars #SydneyFoodie #EasyBaking #Fruitologist #DessertRecipe
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Gochujang roast carrot pasta is as delicious as it is unexpected. Serves 4 Ingredients 4 medium carrots, cut into quarters 2 tbsp olive oil 2 tbsp gochujang paste Sea salt 1 tbsp each sesame oil, soy sauce 2 tbsp rice vinegar 1/3 cup cream 300g dried fettucine ¼ cup sliced shallots/spring onion 1 tbsp toasted black sesame seeds Method Preheat an oven to 220C Toss the quartered carrots with the olive oil, gochujang, salt and scatter over a baking tray and cover with foil. Roast for approx. 30 minutes, until softened and slightly caramelised. Bring a medium pot of lightly salted water to the boil and add the pasta, cooking it according to packet instructions. Reserve ½ cup pasta water. Place the roast carrots into a blender with reserved pasta water, soy, sesame oil, vinegar, cream and blend to a smooth, thick sauce and place the sauce into a large bowl. Drain the pasta and toss through the sauce. Reserve the remaining sauce for another dish. Serve the pasta topped with shallots and sesame seeds.
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Gochujang Grilled Chicken & Wok Tossed Ramen Noodles. An easy, healthy & delicious meal to cook any night of the week! This one hits all the macros & a big hit of veggies! Serves 4 Ingredients Gochujang glaze ¼ cup gochujang 2 tbsp maple syrup 2 tbsp soy 1 tbsp sesame oil 2 tbsp rice vinegar 1 tbsp each ginger & garlic, finely grated 2 tbsp toasted sesame seeds 8 skinless boneless chicken thigh Salt 2 tbsp each finely sliced ginger and garlic 1 large carrot, finely sliced 2 handful beansprouts 1 cup edamame beans 200g dried ramen noodles, cooked 2 handful baby spinach leaves 3 spring onion, finely sliced Combine the gochujang glaze ingredients and pout half over the chicken, tossing well to marinate. Set aside in the fridge for 30 minutes or overnight. Place into a grill cage and secure closed. Preheat the BBQ to a high heat, add the chicken over the grill bars, turn the heat to a medium and grill for approx. 6 minutes each side, until nicely charred and cooked through. While the chicken is cooking, preheat a wok on the side burner, add the oil, ginger, garlic and give a quick stir fry before adding the carrot, bean sprouts and edamame. Stir fry for 1 minute then add the cooked noodles, spinach and remaining gochujang glaze. Stir fry for 2 minutes, tossing well then remove from the heat and add half the spring onions and some extra sesames seeds. Slice the chicken and serve with the noodles, remaining shallots and some more sesame seeds.
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