Leading chefs from some of Melbourne’s top restaurants at Crown Entertainment and the Docklands will be preparing their signature dishes, live at the show.

 

Pick up some fantastic tips for entertaining and recreating restaurant style food in your home.

 

 

 

 

 

 

LG will also be calling on the skills of some of Australia’s most skilled and talented chefs who have been inspired by their love for food and entertainment which can be seen on Ready Steady Cook everyday.

 

 

Who’s Cooking?

Well known TV Chef and Author Gabriel Gate will be cooking delicious and healthy recipes using Jalna Yoghurt at 3.00pm on Friday 28 March at 3.00pm.   Come along and meet Gabriel and taste some of his delicious food such as this tasty Eggplant, Tomato and Fetta Pizza recipe below.

 

Eggplant, Tomato and Fetta Pizza

This pizza dough is very easy to make.  Simply mix self-raising flour and yoghurt to form a soft dough that you’ll be able to work easily with your hands.  You need a greased 25 cm pizza tray.

 

Serves 2 (about 6 pizza wedges)

 

1 small eggplant
2 small tomatoes
3 tablespoons olive oil
salt and freshly ground black pepper
1/2 cup self-raising flour
1/2 cup self-raising wholemeal flour
1/4 teaspoon salt
about 1 cup Jalna Bio Dynamic yoghurt
4 basil leaves
1 small clove garlic
3 tablespoons Italian-style tomato sauce
20 g fetta cheese, cut into small cubes

 

Cut eggplant and tomatoes into 5 mm slices.

 

Heat 1 tbsp oil in a large, non-stick pan and cook eggplant on both sides for a few minutes until soft.  Season with a little salt and pepper and put aside.

 

Combine both types of flour, 1/4 tsp salt and almost all the yoghurt in a bowl until a soft dough forms.  You may need to add a bit more yoghurt if it’s too dry to form a ball, or a bit more flour if it’s too soft.  Don’t knead the dough – just let it rest for a few minutes before using.

 

Roll out the dough very thinly (alternatively, you can press it out with floured hands) and place on a greased pizza tray.

 

Chop basil and garlic and mix with remaining olive oil.   Preheat oven to 250°C.

Spread tomato sauce over pizza base and drizzle about 1/3 of the herbed oil over the top.  Layer slices of tomato and eggplant on top.

Bake in preheated oven for 10-15 minutes or until the dough is cooked and lightly browned underneath.   A few minutes before it’s ready, dot the top with pieces of fetta and return the pizza to the oven so the cheese will soften a little.  Just before serving, drizzle with remaining herbed oil.

 

Recipe from ‘Recipes for a Great Life’ by Gabriel Gaté and Dr Rob Moodie (Hardie Grant 2008).