The Golden Pig | Brisbane Cooking School - Food Wine Travel

Ingredients

• ½ jap pumpkin, peeled and cut into wedges about 1.5cm thick
• 1 tsp toasted and ground cumin seed
• Extra virgin olive oil, sea salt and pepper
• 2 heads fennel, sliced into 1cm thick slices (keep some fronds for garnish)
• 50g butter
• 500g button mushrooms, cut in half or quarters if large
• 6 thyme sprigs
• 2 cloves garlic, peeled and sliced
• 1 clove garlic
• 1 teaspoon sea salt
• 125ml tahini
• 2 tablespoons lemon juice
• ½ cup cold water (approx)
• 2 large green chillies, seeded
• ½ cup coriander leaves