Foraged Pie.

Time. 1hr prep; 1hr cook Serves. 12 as a main
Why. “I love this recipe as it allows me to use all my vegetable tops, weeds, the ugly bits… suddenly they take on a new life and taste totally delicious.”

Olive oil, for pan
1 onion, roughly chopped
1 bunch spring onions, roughly chopped
10 cups of foraged greens (dandelion, rocket, spinach, vegetable tops), roughly chopped
6 eggs from pasture-raised, loved-up chickens
2 cups ricotta
500g goat’s fetta, crumbled
1/2 cup pecorino
1/2 cup olives
1 tsp nutmeg
2 tsp cracked black pepper
1 packet filo pastry*
100g butter, melted
* I use Antoniou Fillo fresh filo pastry, from Little Sister Delicatessen. Don’t use frozen.
I use Kakulas Sister, Fremantle, for all my spices and cheeses.

Preheat oven to 180 degrees celsius. Place a large cast-iron pot* on the heat and slosh in a generous amount of oil. Place onion and spring onion into the pot and brown, then toss in foraged greens and cook down until it’s around two cups’ worth of wilted greens. Remove from heat and allow to cool on benchtop, then squeeze out excess juice (I always reserve this juice for soups).

In a large bowl, mix together eggs, ricotta, fetta, pecorino, olives, nutmeg and pepper until well combined. Add cooled foraged greens and mix with a spoon until combined.

To prepare the filo pastry use a pastry brush to spread butter over first piece of filo and top with another. Repeat this until you have 10 sets of two.

Sit each of the filo pairs side by side to create a long line, over-lapping each other. This is around two metres long. Spoon mixture onto the filo to create a long line of filling on one side (10cm from the side), then begin to roll (very) slowly from one end to the other. This is where all the time is spent. One end will be fully rolled, while the other is yet to be rolled. You have to work methodically along the length of the filo like you would when making sausages. Once rolled, curve into the circular snail shape.

Carefully lift the filled pastry onto a tray lined with greaseproof paper using two long metal spatulas. Place in fridge for 10 minutes to firm it up. Brush the top liberally with melted butter, then place in oven and bake in pre-heated oven for 40-45 minutes until golden brown.

* If you don’t have a cast-iron pot, just use a large heavy-based saucepan.

Goat’s Cheese Rolls w Florals.

Time. 20min assembly
Why. “Life-enhancing food. This is easy to make and will leave lasting impressions, making any meal or moment special.”

Pre-rolled log of goat’s cheese
Edible flowers*

Take a 20cm piece of plastic wrap, place flowers and leaves face-down onto the surface. Place goat’s cheese on top of one end, then carefully roll with the plastic wrap until the goat’s cheese is covered with flowers on all sides. Keep rolling until you have covered the roll with plastic wrap, then refrigerate for at least 2hrs or overnight. To serve, roll it out and place on something beautiful with crackers or ultra-thin mandolin-sliced pear or apple.

* We foraged and/or buy edible flowers at Peaches in South Fremantle or The Boatshed in Cottesloe.