Food & Drink

Jed Gerrard | The Recipes

Albany sardines on toast with whipped spreadable salami (serves 8)


  • 4 slices of white toast bread
  • 8 sardine fillets
  • 50g butter
  • 25g spreadable salami
  • 1 tsp diced white onion
  • 1 tsp finely chopped parsley
  • 1 lemon for juicing
  • Salt


  1. Whip the butter and salami in a standard mixer using the whisk attachment or with a stick blender
  2. Toast bread in the oven or the toaster
  3. Spread the salami mix on the toast and cut into fingers
  4. Blow torch the sardine (skin side up) until nicely charred and place on the toasted fingers
  5. Garnish with onion, parsley, a little bit of lemon juice and a pinch of salt

Baby cos with pear and blue cheese (serves 8)


  • 100g double cream blue cheese
  • 80g Greek yogurt
  • ½ garlic clove finely grated
  • 1 pear cut into small dices
  • 1 celery stalk, and diced
  • 20g raisins, coarsely chopped
  • 40g pistachios, chopped
  • Cracked pepper and salt to taste
  • 1 tbs red wine vinegar
  • 2 heads baby cos lettuce
  • Juice from ½ lemon
  1. Mix the yogurt, blue cheese, garlic and lemon juice together in a mixing bowl
  2. Combine the rest of the ingredients
  3. Wash the lettuce and calve into palm sized cups
  4. Dress with the yogurt dressing, season with salt and pepper and serve 

Honey custard with red wine vinegar & bee pollen (serves 8)


  • 3 gold leaf gelatine sheets
  • 1 litre cream
  • 50g sugar
  • 1 tsp vanilla essence
  • 60ml honey
  • 40 ml cabernet red wine vinegar
  • Pinch flaky salt and bee pollen for garnish
  1. Soften the gelatine in a bowl of cold water for 20 minutes. Then squeeze the water out and set aside.
  2. Combine the cream, sugar and vanilla bean in a large saucepan and bring to a boil. Remove from the heat and add the gelatine, stirring to dissolve.
  3. Let the mixture cool to room temperature, strain and divide into 8 small bowls. Refrigerate for at least 3 hours to set.
  4. When ready to serve whisk together the honey and vinegar in a small bowl until combined. Top each set custard with a spoonful of the mixture and finish with a pinch of salt and bee pollen.
All ingredients can be purchased at Coles, Aldi, Woolworths, My Healthy Place, Bakers Delight and The Source Bulk Foods.