Perths Masterchef

Here are the recipes from Perth's Masterchefs.

The winning Chef- Valli's recipe: Nonna's Traditional Pasta (Casonsei) with Sage and Black Butter


Firstly, make the filling. Peel and cut into chunks equal quantities of potato and swede (one of each should be enough)). Boil until just tender, not mushy. Strain and spread out to steam dry. When dry enough mash together and flavour with sea salt, freshly ground pepper, freshly ground nutmeg and a little (preferably freshly ground) cinnamon to taste. Remember the filling needs to be tasty as it will be enclosed in the pasta dough and it needs to be completely cool before stuffing the shapes.

Make your own pasta dough using two-thirds to three-quarters of a cup of good pasta-making flour (No. OO) to one egg. Nothing else.

How much flour is taken up depends on the size and freshness of the egg.

Sift the flour onto a board or bench, make a well in the middle and break in the egg. Whisk egg with a fork gradually incorporating the flour into the egg. When it stops being sticky start kneading by hand to bring it together into a ball. Don't worry if you don't use all the flour. Start rolling it through a traditional pasta rolling machine, starting on the broadest space, folding, and turning one-quarter of a turn then rolling again. Add a dusting of flour as needed. .If you find it too hard to handle cut off half the dough and continue to process half at a time. Continue to fold, turn one-quarter of a turn and roll again until dough turns silky and stretchy. Then start reducing the thickness of the dough by adjusting the machine to roll thinner and thinner but with no more folding and turning. You may want to cut the dough in half so it isn't too long. You want it thin but not so thin the filling can escape. It needs to be thinner than lasagna for example. NOTE: You can make this pasta dough without a pasta roller. You just need a lot of elbow grease. You knead and knead the ball of dough until it becomes silky and stretchy (about 8-10 minutes), adding a dusting of flour as you need it to stop any stickiness. Then break off half and roll it out with a rolling pin to a nice thin sheet.

Time to cut the dough into circles to make the shapes. I use an 88cm cutter - so 3-and-a-half inches or 90cm is a good size.

Put a small teaspoon of filling into the centre of the circle of dough and fold like a half-moon. Starting at one end pinch the cut sides of dough over into a sort of pleat and repeat all along the cut edge pressing firmly as you go to make sure the edges are well sealed. Do as many as you like….there's never any left. Spread them in a single layer on a clean tea towel on a tray. If you're not cooking them straight away cover to prevent too much drying out.

Have a big pot of water boiling ready to cook the casonsei. They will only take a few minutes.

You will need a small bowl of sage leaves (removed from their stems). I like quite a lot as they both flavour and garnish the dish.

Put about 125gms (or more depending on quantity of pasta) of really good salted butter ( I like Lescure or Lurpak) into a saucepan and melt.

This is when I salt the big pot of water and put in the casonsei……and call the family or guests to the table. Once the water returns to the boil they should take about 5 minutes to cook. They will rise to the surface - they need to be firm (al dente) but cooked.

While the pasta is cooking, cook the sage leaves in the bubbling butter….. a few at a time…… only cook briefly until they are just crisp then remove with a slotted spoon into a dish.

Now watch the butter really carefully and you will see the milk solids in the bottom of the saucepan turn that golden nutty brown. Immediately this starts to happen remove the saucepan from the heat and keep in a warm place. I usually pour off a little of the clear butter (for another use) so I get more of the delicious brown sediment in proportion to the clear butter.

By now the pasta will have risen to the top of the pot….Remove with a slotted spoon into a colander and turn into a warm buttered serving bowl. Immediately pour over the Black Butter (which is really golden brown) and turn the pasta gently to make sure it is coated. Finish with a generous sprinkling of the crisp fried sage leaves. Grate a little good Parmesan cheese over the dish and serve with a flourish! Hand more cheese around.

Mangia! Mangia! As my Dad used to say.


Heath Black's Grilled Atlantic Salmon with Bruschetta topping

1 large skinless Altantic salmon fillet (fresh that day)

Bunch of asparagus

4 potatoes

Wasabi paste (size of your small finger nail)

2 tomatoes

1 Spanish onion

100g fetta

Balsamic vinegar

Salt and pepper

Olive oil

1 tbsp sugar

3 fresh basil leaves


1 lemon

Parmesan cheese

1 tbsp butter or margarine

1 cup reduced fat milk

Baking paper

Place salmon fillet into bowl and marinade with garlic, lemon, olive oil, salt and pepper

Stand for 10 minutes

Heat frying pan and add baking paper

Bring a small pot of water to boil (for asparagus)


Peel and cut potatoes

Bring small pot of water to boil

Add potatoes to boiling water and cook for 10 minutes


While potatoes are cooking, dice tomatoes, spanish onion, basil and fetta and combine into a bowl

Gently fold in olive oil and sugar

Place bowl to side


Drain potatoes

Add butter/marg, milk, wasabi and parmesan cheese and mash until smooth consistency

Add salt and pepper to taste


Place salmon onto baking paper in frying pan and cook for approx 4 minutes each side (until pink flesh colour changes to lighter shade)

Turn off heat and let salmon stand for 5 minutes


Add asparagus to boiling water and blanch for 30 seconds

Drain asparagus


Spoon potato onto plate

Place salmon onto potato

Spoon bruschetta mix over salmon

Add asparagus over bruschetta mix

Drissle balsamic vinegar over

Pick up knife and fork and enjoy with your favourite bottle of white wine (or five!)


Courtney Murphey's Impossible Pie

4 eggs

Half a cup butter

Half a cup plain flour

2 cups milk

1 cup sugar

1 cup of coconut

2-3 teaspoons vanilla

Preheat oven to 180 degrees if it's an old oven, about 160 if it's new and fan forced.

Put all the ingredients into a blender and whizz until mixed.

Pour blender mix into a greased ceramic fluted pie dish

Put into a moderate oven for about an hour or until middle of the pie has a firm wobble.


Rob Broadfield's Lemon Mascarpone Risotto with Spring Vegetables

Serves 6

2 tablespoons olive oil

2 cloves of garlic, roughly chopped

I large leek, white part only, chopped finely

500g Arborio rice

250-300ml of a good white wine.

1.5 litres of chicken stock (buy a good brand or make it yourself. Do not use stock cubes)

Zest of 2 lemons

Juice of I lemon (with more in reserve in case you need it)

2 cups of peas, defrosted and at room temperature (if using fresh peas, blanch them quickly then cool in iced water)

50g butter

2 tablespoons mascarpone cheese (optional)

2 tablespoons finely grated parmesan cheese

2 large handfuls of basil leaves

'Heat the oil in a wide cooking pot (risotto pan) over medium heat. Sweat the leek until it softens and begins to go translucent. Add the garlic and cook until it softens. Be sure not to burn the leek or the garlic.

Add the rice and stir over high heat for 3-4 minutes, or until it begins to catch but not burn.

Add the white wine (it will hiss and bubble a lot) and stir to combine. Once it has bubbled away, Begin to add the hot stock, a ladle full at a time, making sure each ladle is fully incorporate before adding the next. (Be vigilant with the heat. You will have to adjust it as you're going, so that it is not so hot that the liquid boils madly away before it incorporates in to the rice, but not so gentle that it takes for ever to cook).

After 12-15 minutes, take a grain of rice from the pan and test it for doneness. Keep doing this ever minute until the rice grains are still firm, a little undercooked, but creamy. (you need to undercook at this stage, to ensure it doesn't overcook as you rest it).

Add zest, juice and peas and stir to combine, making sure the rice comes back up to temperature, before adding the cheeses, the butter and the basil. Stir until basil wilts, adjust seasoning (it will take a lot of salt) and ensure it's not to gluggy (add more stock to keep it nice and wet). Place the lid on and let it rest for five minutes off the heat.

Serve with more grated lemon zest on top and a couple of plucked basil leaves.

NOTE: it's not proper to add cheese afterwards, but for those who want to, grate some parmesan and place on the table.


Lisa Fernandez's potato, cauliflower and pea bhaji

1 x Onion [finely sliced]

2 x pods garlic

1 x teaspoon ginger [minced is fine]

1 x teaspoon turmeric

1 x tablespoon salt [or to taste]

½ cup water

1 x cup of each:-

Potato cut into small cubes

Cauliflower cut into small pieces

Cooked peas

In a pan fry the onion until soft, then add ginger and garlic and stir well.

Add potatoes and stir well. Then add cauliflower and do the same. Lastly add peas and stir well.

Add turmeric and stir in colour then add water and cover over low heat.

After 15 mins add salt stirring well and simmer until vegies are all cooked. [About another 10mins]

Serve hot with paratha's.


2 x cups plain flour

1 x cup boiling water

Ghee for frying [olive oil is fine too]

Big bowl to make dough

Rolling pin

Extra flour for rolling

Place flour in a big bowl. Add boiling water and stir well with a wooden spoon until mixture becomes dough-like but not too dry.

Let sit for 10 mins.

Then knead the flour until it becomes a moist dough.

Make dough into a long roll and pull off palm size balls.

Place ball on flat surface with extra flour and roll out each ball into frying pan size circles.

Heat 1 tbsp ghee in a frying pan and when hot...start to fry paratha. About 2-3 mins on each side until golden brown.

Place on warm plate with a lid until ready to eat.

Fry remaining paratha's as above and stack on plate like pancakes.

Eat with Bhaji or curry.