Freycinet Experience Walk
Friendly Beaches Lodge

Friendly Beaches Recipes

Roast Vegetable and Quinoa Salad

1 tin beans, we used 4-bean mix or red beans
1 ½ cups dry quinoa grains, rinsed (optional: you can toast them for a more nutty flavor)
2 cups fresh sweet corn, this is generally 2 cobs of corn cut off the cob
2 medium sized red onion, chopped
A large tray of roasted vegetables, we usually roasted 50% sweet potato, 30% carrot, 20% potato
1 cup chopped mix of coriander and continental parsley
About 3 Tbl white wine vinegar
Ground cumin
Ground coriander
Chili powder
One block of Feta cheese
Olive oil
Salt and pep


Heat the oven to 180 and oil a baking tray for your roast veg.

Chop the sweet potato, carrot, and potato mix to bite size pieces. Scatter on tray, drizzle with olive oil and sprinkle with salt. Put in the oven and bake for about 40 min.

Cook the quinoa according to instructions, but it cooks similar to white rice. It should finish fluffy with the little tails of the grain out. (Tassie quinoa is grown by Kindred Organics!)

Heat olive oil in a frying pan with a lid. Coarsely chop the red onions and put in frying pan, adjust heat to med/low and sweat onions with lid on for about 10 min. Remove lid and add corn as well as a tsp each of cumin, coriander, and ½ tsp each chili powder and paprika. Cook another 10 -15 min, stirring occasionally.

In a large mixing bowl combine roast vegetables, cooked quinoa and onion/corn mix. Let cool a bit and add the block of feta chopped or crumbled, the chopped coriander/parsley, the tin of beans (drained and rinsed), the vinegar and a good pour of olive oil. Add salt and pepper to taste and we usually give it another dose of the spices (cumin,coriander). Then pack into lunchboxes and go for a big hike!


Marinated lamb cutlets (GF, DF)

Allow 3 cutlets per person, marinate with olive oil, chopped rosemary, crushed garlic and ground pepper. Marinate early afternoon and return to fridge covered with plastic wrap. Remove from fridge 45minutes before cooking.

Heat grill pans 15 minutes before serving, add cutlets when heated, cook 5-6 minutes on med high each side (depending on size). Cut into with sharp knife to check if unsure – should be slightly pink in middle. Place ready cutlets in pre heated tin to keep warm whilst remaining cutlets are cooking. Serve immediately


Cucumber and Rose Petal Salad (GF, DF, V)

10 Lebanese cucumbers, peeled and deseeded
generous handful coriander, stems and all, chopped
2-3 Tbsp dried rose petals

2 Tbsp dark brown sugar
½ tsp dried chilli flakes
4 Tbsp white wine or rice vinegar
¼ red onion, finely chopped

Combine dressing ingredients and let marinade for 6 hours or more. Just before dinner prepare cucumbers (deseed by cutting cucumber lengthways and scooping out seeds with a spoon). Cut into crescent shaped pieces and place in serving bowl. Add coriander, rose petals and dressing. Mix until well combined. Sprinkle over some more rose petals and serve immediately.


Mexican Corn (GF, V)

5 corncobs
1/3 cup mayonnaise
1/3 cup crème fraiche
½ cup parmesan, grated
½ tsp chili, smoked paprika
¼ cup coriander fresh, chopped
1 clove garlic, crushed
lime wedges to serve

Grill or boil corn. Mix all remaining ingredients and pour onto plate. Roll warm corncobs in mixture and transfer to serving platter. Serve immediately with lime wedges.


Vanilla bean and yoghurt panacotta

Makes 14

1 vanilla pod split and seeds scraped out
600 ml cream
600 ml milk
150 g raw sugar
3.5 sheets gelatin
400 g plain yoghurt

Soak gelatin sheets in cold water for 15 minutes or until soft. In the mean time place vanilla seeds and empty pod along with the cream, milk, and sugar in a saucepan. Gently bring to a simmer over medium heat removing just before boiling point. Squeeze out excess water from the gelatin and add gelatin to the milk mixture. Stir to dissolve. Allow cooling to room temperature before adding the yoghurt (very important! Mixture will separate otherwise). Pour into 14 x 125 ml moulds. Set in the refrigerator for 8 hours or over night before serving. (You can make these at about 10am the morning you are to serve them).


Summer berries with macerated basil

4 punnets strawberries
2 punnets blueberries
1 punnet raspberries
¼ cup raw sugar
1 cup loosely packed fresh basil leaves
¼ cup fresh mint leaves
1 Tbsp raw sugar

Juice of half a lemon

Combine the basil, mint and ¼ cup sugar in a mortar and pestle. Grind and pumice into a paste. Add the lemon juice to make a moist smooth mixture (about 1 tablespoon). Allow to sit until sugar dissolves. I usually do this in the morning and set it aside in the fridge until evening. I prepare the berries about 2 hours before dinner.

Cut strawberries into quarters and place in a bowl with blueberries and sprinkle 3 tablespoons sugar over the top and stir through briefly. Cover with a plate and leave to marinate for a couple of hours.

After dinner I add the basil mixture to the berries and stir it thoroughly. Then I add the raspberries at the end and stir briefly to avoid pulping the raspberries. Serve alongside the vanilla pannacotta.


Banana Bread with Orange Honey Butter

125g softened unsalted butter
1.5 cups sugar
2 eggs
1 cup mashed overripe banana
1 tsp. vanilla extract
250g plain flour
1 tsp. bicarb soda
½ tsp. salt
½ tsp. ground cinnamon
1/8 tsp. ground allspice
½ cup buttermilk (you can make this by mixing milk with a splash of vinegar or lemon juice)

Preheat oven to 180C. Grease a loaf pan and cut baking paper to fit, with ends overlapping the sides.

Cream butter and sugar. Add eggs, banana and vanilla; mix well. Combine dry ingredients and sift into the wet mixture, alternating with the buttermilk. Bake for 80 minutes, or until a toothpick comes out clean. Cool on a wire rack.

TIP: the best banana bread is made with overripe bananas that are then frozen until black!

Orange Honey Butter

Combine the following:

100g butter
2 Tbsp. grated orange rind
2 Tbsp. orange marmalade
¼ tsp. cinnamon
¼ tsp. allspice
2 Tbsp. honey


White Chocolate and Ginger (V)

125g best quality butter
200g brown sugar
1 tsp vanilla essence
150g good quality white chocolate buttons
120g crystallised ginger, chopped
200g almond meal
100g flour
1 egg
¼ tsp baking powder

Cream together the butter and sugar. Add vanilla bean seeds and egg. Mix. Add remaining ingredients. Bake at 180 oC for 10-12 minutes.

To make the cookies gluten free, replace the flour with GF flour.
To make dairy free, use about 100g of Nuttalex (125g makes the mixture too wet) and replace white choc with something else (ie dark choc).


Chocolate White Wine Prunes (V, DF, GF)

20 pipped prunes
20 almonds
½ cup white wine
juice of one orange
zest of ½ and orange or lemon
200g (or so) dark cooking chocolate, melted

Strain of wine and juice the following day. Melt chocolate in bowl suspended over boiling water. Dip each prune in the chocolate. Place on a tray covered in baking paper in the fridge until set. Serve with coffee after brunch.