Gourmet Guest Series

Published on 14 September 2017

Some of Australia's most loved chefs, cooks and food personalities come together for our Gourmet Guest series.

On the last Thursday of each month, our Gourmet Guest will create a delectable dish in a live demonstration, showcasing the best seasonal ingredients in the heart of our fresh food precinct. Pick up a recipe card and learn the tips and tricks to replicate gourmet cooking at home for your family and friends. 

We're pleased to announce Matt Sinclair as our Gourmet Guest for February.

Matt Sinclair

Thursday 22 February  |  11am & 1pm  |  Fresh Food precinct, Level 1, in front of Coles.

Matt Sinclair burst onto Australian screens in Masterchef Australia’s 8th series. Since then his charm, humour and easy-going style has made him a household name. Matt now stars in The Cook’s Pantry where he creates home-style cooking with a twist.

Matt’s passion for food began at an early age – growing up in the Sydney shire of Sutherland and in the kitchen of his great grandmother, Elsie who he credits, along with his grandmother Elva, with inspiring his desire to pursue a culinary career.

Matt’s first foray into the hospitality industry came at the age of 19, when he began working at ‘Summer Salt’ in Cronulla. Working closely with the chefs there, Matt was constantly asking questions and, in his spare time, attempting to recreate his favourite dishes. After Masterchef, Matt and his best mate pursued their food truck dream at the Eat Street market in Brisbane, before taking the plunge to open the highly successful Sum Yung Guys restaurant in Sunshine Beach.

On Thursday 22 February Matt will be channeling his passion for travel and unique experiences and demonstrating how to create Turkish Kofte with Muhammara. Download the recipe card, or view the recipe below.

Turkish Kofte with Muhammara

Serves 4



  • 500gm lamb mince

  • 1 small brown onion, grated

  • 4 cloves garlic, finely grated

  • ½ cup fresh parsley, finely chopped

  • 1 tsp dried chilli flakes

  • 1/3 cup shelled pistachios

  • Salt

  • Pepper


  • 50gm walnuts, shelled
  • ½ cup roasted piquillo peppers
  • 3 Tbsp. Cobram Extra Virgin Olive Oil
  • 1 clove garlic, grated
  • 2 tsp lemon juice
  • ½ Tbsp. pomegranate molasses
  • 1 tsp. ground cumin
  • 1 tsp. hot paprika
  • ½ cup fresh breadcrumbs
  • Salt


  • 1/3 cup Cobram Extra Virgin Olive Oil
  • 4 Lebanese flat breads


1. In a large mixing bowl add the lamb mince, onion, garlic, parsley and chilli flakes.

2. In a food processor, blitz the pistachios into a rough crumb and add half of them to the lamb mix. Season with a generous pinch of salt and freshly cracked black pepper. Using your hands, mix all ingredients until well combined.

3. To form the kofte, grease your hands with a little olive oil and mould approximately ¼ cup of lamb mixture into rounded oval shapes. Set aside or refrigerate until required.

4. Lightly toast the walnuts in the oven at 180C for 5-10 minutes. Remove and cool, then roughly chop and set aside.

5. Combine the peppers, olive oil, garlic, lemon juice, molasses, spices and a pinch of salt in a food processor and blitz into a paste. Add in the bread crumbs and pulse to combine. Transfer to a small bowl and stir in chopped walnuts. Taste and adjust seasoning if required.

6. Heat a BBQ grill on high. Brush kofte with olive oil and cook for 3-4 minutes on each side for an even char. Remove from heat and allow to rest for 5 minutes.

7. Meanwhile, brush the Lebanese flat breads with olive oil and BBQ for approximately 1 minute in each side, or until nice and golden. Cut into quarters. Place kofte on a platter and sprinkle over remaining pistachios. Serve mezze style with muhammurra and flat bread in the middle of the table.

We have an exciting line up of Gourmet Guests to announce in the new year. Watch this space.

Previous Gourmet Guests

Thursday 25 January | Tasia and Gracia Seger

Thursday 21 December  |  Justine Schofield

Thursday 23 November  |  Diana Chan

Thursday 26 October  |  Reynold Poernomo

Thursday 28 September  |  Julie Goodwin