Stallholders Information 2018
Printable Program Summary
Printable Map of Festival
TASTE Art Prize
Farm Tours 2018
Coly Colour Run
Guest Foodie 2018
Food N Fibre Regatta
SunRice Coly Cookoff
Coly Cookoff Recipes 2014
Fragrant Coconut Rice with Satay Chicken
Poached Chicken with Mushroom Rissotto
Deep Fried Rice Balls with Caramel Sauce
Chicken Breast Stuffed with Wild Rice and Cranberry Stuffing
Big Dave's Paella
Savoury Beef Rolls
Black Rice Coconut Pudding with Caramelised Bananas
Fruity Rice Salad
Sweet Potato and Pumpkin Mash
Paddock to Plate Precinct
400g tin chick peas
1 tablespoon tahini (ground sesame seeds)
1 clove garlic (chopped very finely)
Freshly squeezed juice 1/2 lemon
drizzle of olive oil
sprinkle paprika (optional)
Drain chick pea juice into container.
Place drained chickpeas, tahini, garlic, salt and lemon into blender and pulse blend until smooth.
It may be necessary to add a little of the reserved chick pea liquid if the mixyure is too form.
Remove hummus from blender and place into serving container.
Drizzle small amount of olive oil on top of hummus
Sprinkle sweet paprika as garnish.
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