Lisa's Delicious Hummus from Delicious Food by Lisa in Berry

Preparation Time: 10 mins
Cooking Time: none
Serves 8-10

2 x 400g cans chick peas, drained
2-3 cloves garlic
½ cup tahini
1 teaspoon ground cumin
juice 1 lemon
¼ cup olive oil
salt and white pepper to taste
paprika

Reserve a few chick peas for garnish. Place remaining chick peas into a food processor with the garlic. Process until smooth. Add tahini, cumin and lemon juice. With motor running, pour in olive oil in a stream. Season to taste. Spoon into a shallow bowl, sprinkle with paprika and place reserved chick peas in the centre. Serve with fresh sourdough bread for dipping.

Joost's Wood-Fired Baba Ganoush (from the Berry Woodfired Sour Dough Bakery)

Preparation Time: 10 mins
Cooking Time: 1 hour
Serves 8-10

2 large eggplants, organic if possible
1 cup organic tahini
1-2 teaspoons ground cumin
3-4 tablespoons lemon juice
4-5 tablespoons extra virgin olive oil
salt and pepper to taste

At the bakery, the eggplants are roasted in the wood-fired oven. This allows the skins to char, giving the Baba Ganoush a delicious smoky flavour. A similar flavour can be obtained by roasting them over coals on a barbecue or grill. Alternatively, place them on the rack in an oven heated to as high a temperature as possible, and roast for 1 hour. Remove to a bowl and allow to cool. Peel off and discard skins.
Place eggplant flesh into the bowl of a food processor with tahini, cumin and lemon juice and process until smooth. With the motor running, add the olive oil in a thin stream. Season to taste and serve with good Berry Woodfired Sourdough Bakery bread for dipping.

Rob Salmon from Broughton Mill Farm Guesthouse and Our Cooking Schools presented: Fresh Rice Paper Rolls filled with Smoked Salmon & Avocado with dipping sauce

Preparation Time: 20 mins
Cooking Time: none
Makes 30-40 rolls

1 packet ricepaper wrappers
500g packet sliced smoked salmon
2 ripe avocados, thinly sliced
1 large bag fresh rocket leaves
1 bunch fresh mint leaves

Dipping Sauce:
1 cup sweet soy sauce
2/3 cup seasoned rice vinegar
2 teaspoons Chinese five spice
dried chilli flakes to taste

Soak ricepaper wrappers in warm water 2-3 at a time, until soft. Carefully lift from water and spread out onto a clean teatowel. Place a slice of smoked salmon onto the lower section of the wrapper, top with a slice of avocado and a small pile of rocket leaves. Fold the bottom of the wrapper up to cover the filling, fold the sides in, then roll up like a spring roll, enclosing a mint leaf in the last section so it shows through the wrapper. Place onto a tray whole, or cut in half, and serve with Dipping Sauce on the side. If making the rolls ahead, store in the fridge, in a single layer or separated with cling film or baking paper, in an airtight container. Dipping Sauce: Place all ingredients into a screwtop jar and shake to combine. (Do not be tempted to substitute another soy sauce as this will give an inferior result.)

Lyn Skeoch presenting from Broughton Mill Farm Guesthouse Berry and our Cooking Schools presented: Roasted Pumpkin and Couscous Salad

Preparation Time: 30 minutes
Cooking Time: 20 mins
Serves 8-10

1kg pumpkin
1 x 500g packet couscous
2 tablespoons olive oil
1 red capsicum, roasted
1 small red onion, sliced
½ cup currants
½ cup toasted pine nuts
1 cup fresh coriander leaves
1 cup fresh mint leaves

Dressing:
¼ cup extra virgin olive oil
4 tablespoons red wine vinegar
finely grated rind and juice of 1 orange
1-2 teaspoons ground cumin
1 teaspoon ground cinnamon
salt and pepper to taste