Recipe: Superfoods salad

superfoods salad

With the warmer months upon us, we thought we would share one of our favourite summer salad recipes with you. This fresh and crunchy superfood recipe is packed with all the important nutrients to kick-start your healthy summer lifestyle. Simple and easy to make, it’s the perfect option for lunch, dinner or even an afternoon snack!

Ingredients – serves 10

We are passionate about supporting local Victorian suppliers and encourage you to source recipe ingredients locally, wherever possible.

  • 250 grams sweet potato
  • 200 grams pearl barley
  • ½ bunch of asparagus
  • 3 x boiled eggs
  • 2 teaspoons chia seeds
  • 250 grams beetroot
  • 50 grams walnuts
  • 100 grams wild rocket
  • 4 tablespoons of freshly squeezed lemon juice
  • ½ cup extra virgin olive oil
  • Salt and pepper to taste

Cooking process 

  • Peel sweet potato and beetroot,  dice into 5mm squares and drizzle with olive oil and salt and pepper to taste.
  • Roast at 180 degrees (celsius)  for 10 minutes or until cooked and allow to cool (should still be slightly crunchy).
  • Boil pearl barley for 15-20 mins or until cooked.
  • Wash wild rocket and set aside.
  • Cut asparagus to about 3cm lengths, blanch in boiling water and then refresh in iced water.
  • Boil eggs, peel and cut into wedges.
  • On a moderate heat, pan-fry walnuts for a few minutes until roasted (continue to move around in pan to prevent walnuts burning).
  • Mix together lemon juice and olive oil to make the dressing.

To plate:

  • Place fresh rocket in a serving bowl.
  • Mix together sweet potato, beetroot, barley, asparagus and 1 teaspoon of chia seeds.
  • Drizzle olive and lemon dressing over mixed salad ingredients, toss and place on top of rocket.
  • Top salad with boiled egg wedges, walnuts and remaining chia seeds.
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Very berry declared champion sorbet at Melbourne show

Our champion and gold medal winning very berry sorbet paired with our silver medal winning mandarin and passion-fruit sorbet.

Champion and gold medal winning very berry sorbet paired with our silver medal winning mandarin and passion-fruit sorbet.

Our house-made very berry sorbet has been awarded the champion trophy at Australia’s premier food event, the 2014 Royal Melbourne Fine Food Awards.

After winning a gold medal in July, our very berry sorbet was declared champion sorbet at the awards ceremony held in the Tastes of Victoria Pavilion at the Royal Melbourne Show earlier this week.

“We are absolutely thrilled with the result. It’s always exciting when we win medals at these awards, let alone a champion trophy!

“It’s a real credit to our talented and creative team of chefs, to have their work recognised alongside the best of the best across Australia” MCEC Executive Chef Tony Panetta said.

With spring in full bloom and summer just around the corner, MCEC’s visitors can look forward to trying the champion sorbet at some of our upcoming events. The popular seasonal menu item is also gluten, dairy and nut free.

All our house-made sorbet and ice creams take two to three days to make from scratch and are churned the day before serving.

Today we captured our pastry chef Renee churning the first batch of our newly-titled champion very berry sorbet. Check out some of the action pics below.

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96 hours straight sets new record for MCEC’s pastry team

MCEC Pastry chefs at work

MCEC’s pastry chefs baking 36,000 cookies

The month of August saw MCEC’s food and beverage team break all records, with revenues 23 per cent above the previous highest recorded revenue month in October 2012.

To deliver the record breaking month the pastry team worked non-stop for 96 hours over four days! During this time they made:

  • 36,000 cookies
  • 7,000 muffins
  • 4,000 danishes
  • 350 litres of ice cream
  • 400 kilograms of yoghurt
  •  200 kilograms muesli

On top of this they served around 4,000 of our signature Taste of Victoria entrée dishes and ground 1.1 tonne of coffee beans to caffeinate visitors.

The above items were served to a diverse range of events including:

  • 4 concerts
  • 9 gala dinners (largest for 1200 guests)
  • 14 conferences with exhibitions
  • 7 conferences
  • 13 exhibitions
  • 59 smaller seminars and meetings

We take our ‘chefs hats’ off to the hard-working food and beverage team involved in achieving these results. Amazing!

Croissants in the making

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