Martin uses and recommends:-
- Aida non-stick cookware
- Western Potatoes
- Fresh WA Golden Eggs
- Salitage wine
- GILLETT GROVE olive oil
- And remember, if you are looking for a great holiday break, check out WA’s own Turquoise Coast.
Martin’s – Best Ever ‘Bubble and Squeak’
Ready to eat in 10 minutes – Serves 4 to 6
Ingredients
6 Ruby Lou Western Potatoes cut in half
1 Golden Egg Farm egg
Dash of Gillett Grove Olive oil available from Boatshed, Dewson’s Applecross
Small head of cabbage chopped
4 carrots peeled and chopped
50ml double cream
Knob of butter
Salt and pepper to taste
Method
- Boil potatoes and carrots together to tender – just before they are done add cabbage and cook for a further 5 minutes Drain off water
- Season with salt and pepper, add cream and olive oil cool slightly then add egg fold in.
- Serve with pork sausages and gravy.
This dish is great with a glass of Pinot or Shiraz from Salitage yum yum!
(You can order on line. Simply click on the Salitage logo and follow the links and order these wines on-line)
Retro now has his own restaurant and cooking classes held at the Waddi Bush Resort – Badgingarra – n the Turquoise Coast.
For more details call 9652 9071 or click on to www.bushresorts.com.au
