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Check out the top 4 most popular spicy recipes from Woolgoolga Curryfest 2019 from the ETC Cooking Zone:

  • Spicy Indian Cauliflower Salad – By Apprentice Cook Nic Delves
  • Madras Fish Pilaf – By Justine Schofield
  • Split Pea and Cauliflower Curry – By Justine Schofield
  • Penne with Tomato Relish and Chorizo – By Justine Schofield

The 2019 Woolgoolga Curryfest featured the ETC Cooking zone where a line-up of locals and a special guest cooked. The audience was inspired and asked for recipes to follow at home and here they are!

 

Spicy Indian Cauliflower Salad Recipe – By ETC Apprentice of the Year Nic Delves

Our own Yes Chef Apprentice of the Year Nic Delves showed of his flair and flavour by opening the Curryfest Cooking Zone and cooking his Spicy Indian Cauliflower Salad recipe which featured his own spice mix.

Download the Recipe

 

Ingredients:

1 Cauliflower
1 ETC spice mix (see recipe below)
Squeeze of lemon juice
100 g Roasted cashews chopped
¼ bunch of flat-leaf parsley
¼ bunch of mint

Method:

  1. Cut cauliflower into florets and put small batches into the deep fryer until golden brown. Set aside.
  2. Add the roasted cashews, parsley, mint, spice mix and lemon juice into a bowl and stir.
  3. Then coat the cauliflower in the mix whilst still warm. Serve with Labna.

Spice Mix:

2 tsp cumin
2 tsp coriander
1 tsp turmeric
½ tsp cayenne
1 tsp ginger
1 tsp garam masala
½ tsp sea salt

Spice Mix Method:

  1.  Mix all ingredients together in a bowl. If crushing the ingredients yourself please use a mortar and pestle.
  2. Cut cauliflower into florets and put small batches into the deep fryer until golden brown. Set aside.
  3. Add the roasted cashews, parsley, mint, spice mix and lemon juice into a bowl and stir.
  4. Then coat the cauliflower in the mix whilst still warm. Serve with Labna.

Labna:

500 g Greek yoghurt
Zest of 1 lemon
pinch of salt and pepper
Sprig of thyme

Labna Method:

  1. Mix the yoghurt, lemon zest, thyme, salt and pepper together in a bowl.
  2. Place the mixture into a muslin cloth covered colander over a bowl. Tie off the muslin cloth and ensure the colander is not touching the bottom of the bowl.
  3. Place in the fridge for 24-48 hours to drain away the excess liquid.

 

Justine Schofield Recipes

Justine Schofield showed off her foodie skills by cooking 3 dishes at the Curryfest Cooking Zone. Learn more about Justine below:

Justine Schofield and Nic Delves at Curryfest

Intelligent and sassy, Justine Schofield brings a youthful energy and touch of French flair to everything she does. A poster girl for today’s busy, motivated career woman, she is the host of popular daytime cooking show ‘Everyday Gourmet’ on Network 10 now in its ninth season.  She also hosts cooking and travel series; Justine’s Flavours of Fiji, Outback Gourmet and New Caledonia and runs her own boutique catering company.  In 2016, Justine’s first cookbook, Dinner with Justine was published with Pan Macmillan.  Her 2nd book Simple Every Day was released in July 2017 & her 3rd book ‘The Weeknight Cookbook’ launches in May 2019.

As one of the most popular contestants to come out of Series one ‘MasterChef’ in 2009, years on, Justine has built a career out of everything she loves and has well and truly established herself as a familiar and well-respected face of the Australian food and media industry. In 2019 Australia met a different side to Justine as they watched her step out of her comfort zone and into the Jungle in Season 5 of Network Ten’s ‘I am a Celebrity Get Me out of here’.

 

Try Justine’s recipes which have been created for the everyday cook!

Madras Fish Pilaf

Download the Recipe

Split Pea and Cauliflower Curry

Download the Recipe

Penne with Tomato Relish and Chorizo

Download the Recipe

Want to know more about our Yes Chef Apprenticeship program?

Want to be a Chef?
ETC is offering an exciting pathway to becoming a qualified Chef. If you want to gain a nationally recognised qualification in one of the highest skill-shortage industries in Australia, join our ‘Yes Chef’ Program!

Are you an Employer? Check out the Yes Chef Industry Training Program page.

You can also fill out the Quick Enquiry form and one of our team members will contact you,
OR contact Ingrid Johansen our Traineeship and Apprenticeship specialist via email ingrid.johansen@etcltd.com.au or call 0447 162 970

 

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