Last week we welcomed the incredible Josh Emett and his amazing wife Helen into the Superette Kitchen to surprise our staff at our monthly team breakfast. Check out all the details below or head to the BTS Highlight on our Instagram page for all the live action from the day.
In his time in the Superette Kitchen, Josh prepared three insane dishes for our team to try. Up first was a chia pudding topped with spiced poached pears, candied nuts and a dash of maple syrup. To make the chia puddings you’ll need:
- 250g Coconut Milk
- 50g Chia Seeds
- 5g of Agave or Maple Syrup
- Few drops of Vanilla Essence
- 30g Coconut Cream
- Pinch of Salt
Place the coconut milk, chia seeds and agave/maple syrup in a sealable container. Shake or stir to make sure all the seeds are well separated then leave overnight in the fridge. In the morning, stir in the coconut cream and a pinch of salt then top with seasonal fruit, nuts and a swirl of maple syrup. Super easy and so delicious!
Next up was next-level roasted mushrooms. Josh prepped a combo of field and button mushrooms with soy sauce, sesame oil, seaweed butter and cream. The mushrooms were served on crispy toast with a perfectly fried egg and topped with a sprinkle of sea salt and chives.
To top it all off, Josh also brought in his delicious carrot cake with cream cheese icing for our team to have for morning tea! The recipe is available in Josh’s new book The Recipe available at all Superette stores and online now. A very special thanks to Josh and Helen for spending their morning with us and creating such an incredible feast for the Superette team. It will be a hard act to follow next month!
Click here to shop The Recipe