Quick fried calarmari with garlic, lemon & parsley

Serves: 2 | Preparation Time: 10 min


  • 500 gm baby calamari tubes
  • a slurp of olive oil
  • 1-2 red/green chillies, seeded & finely sliced (optional)
  • 1-2 garlic cloves, finely chopped
  • 1 heaped tbsp butter
  • 1 heaped tbsp chopped fresh parsley
  • juice of ½ lemon
  • sea salt & freshly ground pepper


Clean the calamari and cut it into thin rings.

Then heat the oil to smoking in a wok (or large heavy-bottomed pot).
Add the calamari, toss a little and then add the chillies, garlic, butter, parsley, lemon juice and seasonings. Toss for a couple more minutes.
Serve straight away.

Mint and Mushroom Stuffed Roast lamb

Serves: 2 | Preparation Time: 20 min


  • ½ boned and butterflied leg of lamb
  • 1 head garlic
  • Olive oil
  • 200g mushrooms, roughly chopped
  • 50g butter
  • 1 red onion
  • 1 bunch English spinach, leaves only
  • ¼ cup mint leaves
  • ½ cup pure cream, plus ½ tbsp
  • 1 tsp hot English mustard
  • 800g chat or nadine potatoes


Pre-heat oven to 180°C. Pound lamb with a meat mallet until it is 5mm thick.
Finely chop 2 cloves of garlic and reserve. Place remaining head of garlic on oven tray and drizzle with olive oil. Cook in oven for 30 minutes.

Process mushroom in a food processor until finely diced. Heat oil and 20g butter in a frying pan over high heat. Add shallot, 1/2 of the reserved chopped garlic and the mushroom, cook 4-5 minutes or until mushroom has softened. Season to taste and add 1 tbsp of parsley. Set aside to cool.

In a small saucepan of boiling water, blanch the spinach and mint for 30-40 seconds or until spinach has just wilted. Drain and place in iced water to cool.

Drain spinach mixture, squeezing out excess water. Blend in a blender with 2 cloves of the roasted garlic, 20g of butter and ½ cup cream, until smooth.

Place potatoes in a saucepan with cold water. Cook, over medium heat for 12 minutes or until tender. Drain.

Combine mustard with ½ tbsp cream in a small bowl. Spread thin layer of mustard cream on top of lamb, top with even layer of mushroom mixture, roll tightly from long side and tie with kitchen string at 3cm intervals.

Heat oil in a frying pan over high heat. Add lamb, brown evenly on all sides. Place in oven for a further 10-12 minutes or until cooked to your liking. Remove and allow to rest for 10 minutes. Remove string, slice in half.

Heat oil and remaining butter in a frying pan over high heat. Add potatoes, cook 6-8 minutes or until crisp. Add remaining garlic and parsley, cook for a further 2 minutes, season with salt and pepper.

Spoon the spinach and mint puree on a serving plate, top with lamb, place potatoes on the side

Recipe courtesy of Master Chef's Justine


Pork & Pink Grapefruit

Serves: 2 | Preparation Time: 10 min


  • 1 pork fillet
  • Olive oil
  • 1 tbs honey
  • 2 tbs soy sauce
  • 1 pink grapefruit, peeled, segmented
  • Basil leaves, to garnish


Preheat oven to 180°C fan forced.

Rub pork fillet with a little olive oil and season with salt and pepper. Heat a frying pan over medium heat, add pork and cook, turning occasionally until browned all over.

Add honey, soy sauce to the pan and turn to coat the pork. Remove from heat and add grapefruit segments.

Transfer to oven and roast for about 7-10 minutes or until just cooked through. Set aside to rest for 5 minutes before slicing thickly.

Serve pork with grapefruit, pan juices and basil leaves.


Sweet potato & parsnip cheesy bake

Serves: 4 | Preparation Time: 20 min


  •  700g sweet potato, peeled, thinly sliced
  •  1 large parsnip, peeled, thinly sliced
  •  1 small brown onion, thinly sliced
  •  1 tablespoon fresh thyme leaves
  •  1/2 cup grated tasty cheese
  •  Baby spinach and red onion, to serve
  •  Milk mixture
  •  1/4 cup milk
  •  1/4 cup pure cream
  •  2 garlic cloves, crushed


Preheat oven to 180°C/160°C fan-forced. Lightly grease a 6 cup-capacity baking dish.

To make milk mixture: Combine milk, cream and garlic in a jug. Season with salt and pepper.

Layer one-quarter sweet potato over base of prepared dish. Top with one-third parsnip, onion and thyme. Repeat layers, finishing with sweet potato.

Pour milk mixture over potato mixture. Sprinkle with cheese. Bake for 45 to 50 minutes or until potato is tender and cheese golden. Stand for 5 minutes. Serve.


Penne with Mushrooms, Prosciutto, and Mint

Serves: 2 | Preparation Time: 20 min


  • Sea salt
  • 500g Penne pasta
  • 3 Tbsp olive oil
  • 150g oyster mushrooms, sliced or king brown mushrooms, sliced lengthways
  • 2 Clove garlic, thinly sliced
  • Quarter of a Cup chicken stock
  • 1/2 Cup fontina cheese, grated
  • 1.4 Cup chopped mint
  • 2 slices prosciutto, chopped
  • Freshly ground black pepper


Bring a large pot of water to boil. Add salt and penne. Cook until al dente. Drain and set aside.

In the same pot, heat olive oil over high heat. Add mushrooms, seasoned with salt and cook, stirring constantly, until mushrooms stop giving off liquid and start to brown, about 10 minutes. Turn heat to medium-high and add garlic. Cook, stirring, until fragrant, about 2 minutes.

Stir in chicken stock and penne and cook until stock is absorbed. Stir in cheese until melted and coating the pasta. Take off heat and stir in mint.

Serve immediately, topped with prosciutto and pepper.


King Fish with Sweet Orange Soy

Serves: 4 | Preparation Time: 10 min


  • 1.5kg whole Kingfish
  • 2 oranges zest and juice
  • 200ml good soy sauce
  • 2 cloves of garlic
  • 1 tbsp honey
  • 1 star anise


Preheat your oven to 180 degrees.

Score your fish diagonally at 40mm interval on both sides.

Remove the zest from both oranges before squeezing out the juice.

Roughly cut up the remaining orange.Place the fish in a baking tray and stuff the remaining orange into the fishes cavity.

Add all the other ingredients to the tray rubbing the zest into the skin with a little salt and pepper.

Cover with foil and bake for about 25 minutes or until flesh comes away easily from the spine of the fish.

Serve with jasmine rice and drizzle with tray juices.


Lamb shanks with beans and herbs

Serves: 4 | Preparation Time: 30 min


  • 4 large French-trimmed lamb shanks
  • 1/4 cup plain flour
  • 2 tablespoons olive oil
  • 1 large brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 x 400g cans Italian diced tomatoes
  • 1 lemon, finely grated rind and 1/4 cup lemon juice
  • 1/2 cup white wine
  • 6 sprigs fresh thyme rosemary, oregano or parsley are all great.
  • 400g can cannellini beans, drained and rinsed
  • 400g sugar snap peas, to serve


Preheat the oven to 200°C. Lightly coat the lamb shanks with flour. Heat the oil in a large heavy-based casserole dish over a medium high heat.
Add 2 shanks at a time and cook for 4-5 minutes until well browned on all sides. Transfer to a plate. Cook the remaining shanks and transfer to plate. Reduce heat to medium.
Add the onion to the pan and cook for 3-4 minutes or until soft. Stir in the garlic and cook for a further minute. Add the tomatoes, lemon rind, lemon juice and white wine to the pan. Stir until well combined.
Return the shanks to the pan and bring to the boil. Add the thyme sprigs. Cover with a tight-fitting lid and place in oven. Bake for 1 hour.
Remove the casserole from the oven. Add the beans and stir until well combined. Cover and return to the oven for a further 30 minutes or until the meat is very tender.
Meanwhile, bring a saucepan of water to the boil. Add the sugar snap peas and cook for 1-2 minutes or until bright green in colour and just tender. Drain.


Winner chicken dinner

Serves: 4 | Preparation Time: 20 mins


1.5kg FREE range chicken
A few onions and/or leeks
A few carrots
Some spuds or some root veg
A few crushed garlic cloves
1 orange or lemon, halved
A handful of rosemary, thyme or a few bay leaves
A glass of white wine
Sea salt
Freshly ground pepper
A drizzle of olive oil


Preheat the oven to 180°C/Gas 4.

Place the chicken in a lidded pot – one big enough for the bird and some veg around it.

Peel (if needed) and roughly chop your veg. Cozy it up in the pot around the chicken. Toss a few cloves in the pot.

Halve your orange/lemon. Squeeze a little juice over, then pop the rest in the cavity of the chicken.

Add some herbs: chopped and scattered over or whole and tucked into the pot. Season well. Pour the wine in. Gloss with olive oil.

Cover with lid. Pop in the oven for 1 hr. 7. Uncover. Crank the heat up to 220°C/Gas

Let the bird brown for 20-30 mins, till nicely golden. Test that it’s done by piercing the fat part of the leg with a knife. If the juices run clear, it’s done.

Let it rest for 15-30 mins before carving, the longer the better – up to an hour is perfectly suitable. It will stay surprisingly warm.

Mexican Mince Beef

Serves: 4 | Preparation Time: 15 min


  • 2 Tablespoon (Metric) vegetable oil
  • 1 Unit onion, finely chopped
  • 2 Clove garlic, crushed
  • 700 Gram lean minced beef
  • 1 Teaspoon (Metric) ground cumin
  • 1 Teaspoon (Metric) dried chilli flakes
  • A few shakes of tabasco
  • 1 Tablespoon (Metric) dijon mustard
  • 2 Tablespoon (Metric) tomato sauce
  • 425 Gram tomatoes
  • 400 Gram red kidney beans, drained
  • 200 Millilitre beer or red wine
  • sea salt and black pepper to taste
  • 1 Tablespoon (Metric) coriander powder
  • 1 Unit avocado
  • 1 Unit tomato
  • 1 Unit lime, juice of
  • tortillas - make your own with our fresh soft tortillas recipe!


Make your own tortillas with our fresh soft tortillas recipe.To garnish - avocado, tomato, juice of one lime and tortillas.Heat the oil in a large frypan and cook the onion for 5 minutes until softened. Add the garlic, stirring, then add the minced beef, breaking it up as it fries for another 5 mins or until browned.Add the cumin, chilli, Tabasco, mustard, tomato sauce, tomatoes, beans and beer and simmer, stirring occasionally, for 30 mins or until thickened. Season with salt and pepper, and stir in coriander.To serve, spoon into warm pasta bowls. Garnish with diced avocado and tomato tossed with lime juice, then serve with hot fresh tortillas.

Chicken with Green Peppercorns

Serves: 4 | Preparation Time: 20 min


  • ½ l Chicken Stock
  • vegetable oil for frying
  • 1 tablespoon Sesame Paste
  • 1 tablespoon caster sugar
  • 1 tablespoon rice wine vinegar
  • 3 tablespoons light soy sauce
  • ½ tablespoon Ginger Finely chopped
  • ½ tablespoon Garlic finely chopped
  • ½ tablespoon Chilli Oil
  • 2 teaspoons Fresh Green peppercorns
  • 1½ tablespoons Chopped Chilli's


Heat vegetable oil in a wok and deep fry the chicken until crispy and heated through.

Drain the chicken well.

Remove the oil from the wok, leaving a little behind.

Reduce the heat a little. Add the ginger and garlic and stir fry quickly.

Add the sesame paste, light soy, rice wine vinegar, caster sugar, peppercorns and chilli oil and stir fry quickly to bring the sauce together.
Place the sauce aside.

To Serve - Cut the chicken Chinese style and arrange on a platter. Pour the sauce over the top and finish with chopped shallots. Serve with steamed jasmine rice.

Recipe: Neil Perry

Asian Noodles with Ginger Garlic & Avocado

Serves: 2 | Preparation Time: 10 min


  • 250g Asian noodles (pre soaked/cooked as per pack instructions)
  • 1tsp sesame oil
  • 1tbsp vegetable oil
  • 1tbsp ginger peeled and cut into thin strips
  • 2 garlic cloves, sliced
  • 1tbsp Light soy
  • 1tbsp oyster sauce
  • 1/2 Spanish onion (sliced)
  • 1 avocado
  •  parsley leaves


Heat sesame oil and vegetable oil in a wok or fry pan.
Add ginger and garlic, fry gently then add noodles and stir fry.
Cut avocado in half, remove seed and skin, cut flesh into neat slices thick enough to hold shape.
Add onion, avocado, soy and oyster sauce to the noodles and stir fry for a further minute or until all ingredients are combined and hot.
Serve and garnish with parsley.

Moroccan Lamb Rissoles with Cucumber Salad

Serves: 2 | Preparation Time: 20 min


  • 400 Gram lamb mince (ask your local butcher for his best)
  • 1 egg, beaten
  • 0.5 Cup rolled oats
  • 1  roasted/fried capsicum, diced
  • 1 tbsp tomato paste
  • olive oil
  • 0.25 Cup ricotta
  • 200g tzatziki, to serve
  • Unit flat bread, for two
  • 2 tsp moroccan spice
  • cucumber, sliced
  • rocket leaves to serve
  • lemon juice


You can make your own Moroccan spice - grind up your own cumin, cinnamon quill, dry chilli flakes, garlic & sugar. About ¼ tsp of each but you can play around with it with the flavours you like more. Taste the dry mix before adding garlic to get a feel for it.

Combine all ingredients in bowl and roll into 6 balls, place on a tray. Have some warm water to dip your hands in this helps to get an even finish to your patties.

With a flat hand lightly press the balls to form patties and rest in the fridge for half an hour. This will help them to keep their shape during cooking. On a medium heat the oil in pan and cook patties for about 15 minutes turning occasionally.

Salad - Combine lemon juice, sugar, oil and seasoning in bowl and whisk to form a dressing.
Toss cucumber and rocket in dressing and plate. Add the rissoles and spoon out some tzatziki and enjoy with warm flatbread.

Apple & Squash Meatloaf

Serves: 4 | Preparation Time: 40 min


  • 800g-1kg butternut squash
  • 450g lean ground beef
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cinnamon
  • 2 cups chopped apples (2 to 3 apples)
  • 1/4 cup raisins, optional
  • salt
  • 4 tablespoons brown sugar, firmly packed (if you are using sweet apples use less or none)
  • 2 tablespoons melted butter


Heat the oven to 400°. Cut each squash in half; remove seeds and fibrous pulp. Place the squash, cut sides down, on an ungreased shallow baking pan. Add water to the depth of about 1/4-inch and bake, uncovered, for about 30 minutes, or until squash is tender.

While the squash is cooking, brown ground beef in a large pan. Drain off excess fat. Remove the pan from the heat and stir in the 1 1/2 teaspoon of salt, cinnamon, the chopped apples and the raisins.

When the squash is cooked, turn them so that the cut side is up; remove them to a platter. Drain off any remaining liquid in the pan and scoop out the pulp from the squash.
Mash the pulp and stir into the ground beef mixture. Return beef stuffing mixture to a flan or shallow tray speading it out so that you have a 2-3 inch depth.

Sprinkle the brown sugar on and drizzle with the melted butter. Bake, uncovered, for about 20 to 30 minutes, or until apple is tender. 

Crispy Skinned Snapper

Serves: 2 | Preparation Time: 15 min


  • 400g snapper fillets, skin on
  • 2 tbsp plain flour
  • 2 squares of baking paper
  • 200 ml clarified butter
  • 2 large beetroot, cooked
  • 1 tsp capers, washed
  • olive oil
  • lemon wedges, to serve


Tip - You can make your lemon look a bit nicer than your local hotel. Take the whole lemon and cut it diagonally in half, then lay the flat side down and half again. Trim the branch end and the lemon will sit up on it’s own.

Get your fishmonger to thoroughly fillet your snapper (skin on), make sure you make a point of it. There are always bones that need to be tweezered out and I’d prefer to drink wine while I cook instead!
(Scoring the skin side will stop it from folding up when the skin shrinks)
Next lightly dust each skin side with the flour. Then heat enough butter in the pan for 2mm deep until hot but not smoking. Gently place the fillets skin side down and cook for 2-3 minutes on medium heat. Turn fillets and seal and cook for about a minute. (Depending on thickness it may take slightly more or less time).

Peel the beetroot and dice into 10mm cubes, season well, mix in capers and a good splash of olive oil then heat gently in a separate pan. Spoon beetroot into the centre of the plate and rest snapper onto it. Finish with a squeeze of a lemon.

Chicken with Tarragon Butter

Serves: 2 | Preparation Time: 45 min


  • 100g butter
  • tarragon leaves, finely chopped
  • 2 chicken breasts (skin on)
  •  tarragon butter
  • salt and pepper
  • 200g broccoli, cut into florets
  • 1 Cup long grain rice
  • 1 red capsicum, sliced in half


Tarragon Butter
Take out 100g of butter and allow to soften at room temp. Pick 20ish tarragon leaves and finely chop. Mix into the butter and place in the centre of a sheet of glad wrap. Fold the glad wrap in half and roll the butter in the wrap. Holding both ends; twist until you make a sausage shape. Place in freezer for an hour.

Pre heat the oven to 180 degrees. Remove your tarragon butter from the freezer and slice into discs. With a small knife make a hole between the skin and the flesh and slide in one or two discs of butter. Lightly brush all of the chicken with oil and season well.

Clean the capsicum and remove all seeds and slice in half. Rub with oil and seasoning and place in baking tray. Add the prepared chicken breasts to the same tray and roast uncovered for about 20 minutes.

While the chicken is cooking prepare your rice and add two crushed garlic cloves to the water.

Cook your broccoli in salted water until cooked through, toss in butter and seasoning. Remove chicken from tray and place on plate. Spoon rice into capsicum halves and drizzle with tray juices. Serve with broccoli.

Daikon radish & beef salad

Serves: 4 | Preparation Time: 15 min


  • 700g-piece lean beef eye fillet, trimmed of excess fat and sinew
  • 2 tbs mirin
  • 1 tbs dark soy sauce
  • 1 small daikon (400g), peeled, shaved into ribbons using a vegetable peeler
  • 1/4 capsicum sliced very finely
  • 2/3 cup mint leaves
  • 2 cups baby spinach

Japanese dressing

  • 2 tbs light soy sauce
  • 2 tbs rice vinegar
  • 1 tsp mirin*
  • 1 tsp sesame oil


Preheat the oven to 200°C. Halve the beef fillet lengthways, pierce all over with a knife and place in a bowl. Add the mirin and dark soy sauce, and turn to coat.
Place beef on a rack over a roasting pan and roast for 18-20 minutes for rare or until cooked to your liking. Remove from oven and set aside for 5 minutes to rest.
Meanwhile, for the dressing, place all the ingredients in a bowl and whisk to combine.
Divide daikon among plates. Thinly slice beef and place in a bowl with cucumber, mint and mizuna or rocket. Add dressing, reserving some to drizzle, and toss.
Top daikon with beef salad and drizzle with extra dressing.

Plum Curry Chicken

Serves: 4 | Preparation Time: 20 min


  • 2 tbsp flour
  • 1 tbsp curry powder
  • Salt and Pepper
  • 3 medium chicken breasts, cut into strips
  • 1 tbsp vegetable oil
  • 1 cup spanish onion, sliced
  • 4 plums, cut into dice
  • 3/4 cup dry white wine
  • 1 tspminced fresh ginger and
  • 1tsp sugar
  • 1/4 tsp chilli flakes


Combine flour, curry powder, chili flakes, and salt and pepper in ziploc bag and shake with chicken to coat.

Heat oil over medium-high heat and cook chicken for 3 min per side. Remove chicken to bowl.
Add onions and saute 2 min, then remove. Add plums and 1/4cup of  wine, cook for 4 min.
Add remaining wine and ginger and bring to boil. Add back chicken and onions. Reduce heat and simmer 5 min or until chicken is cooked through and plums are tender.

Serve with rice.

Sweet Spiced Crusted Duck with Carrot Puree

Serves: 2 | Preparation Time: 30 min


  • 2 duck breasts
  • 1 tsp black pepper corns
  • 1 tsp cumin seeds
  • 1 tsp caraway seeds
  • 1 tsp juniper berries (if available)
  • sea salt
  • pepper
  • 300g carrots, peeled and chopped
  • brown sugar
  • 1 tbsp butter
  • 1 Pinch nutmeg
  • 50 ml full cream milk


Preheat the oven to 200. score the skin side in a diamond pattern. Pestle and mortar your cumin, caraway, peppercorns salt and turn out onto a dish.

Press the scored side into the spices. Heat a dry (no oil) non stick frying pan and cook the duck skin side down, over a gentle heat for about 5 minutes or until crisp. Cook the other side for just 3 minutes. Pour off any rendered fat during cooking to prevent burning.

Cook the carrots in simmering salted water until tender. Now sprinkle the duck with brown sugar and place in the oven for 10 minutes remove and rest. Meanwhile puree the carrots adding the nutmeg, butter and milk. Season to taste (for a healthy alternative just add olive oil & nutmeg).

Carve the duck, season well and serve on carrot puree. This goes well with blanched seasoned sugar snap or snow peas.

Rhubarb chicken. Yes, rhubarb chicken..

Serves: 4-6 | Preparation Time: 30 min


  • 1.2 kg. chicken breasts and thighs or 1 whole chicken cut up
  • 2 cups diced rhubarb (1/2-inch pieces)
  • 1/3 c. sugar
  • 1 1/2 Tbsp. cornflour
  • 1 1/2 c. water
  • 2 tsp. lemon juice
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • rice for serving


Combine cornflour, sugar, rhubarb and water in a saucepan. Cook and stir over medium heat until mixture boils. Cook until clear and thickened, about 2 minutes. Add lemon juice. Cool.   Place chicken in a shallow baking dish. Brush with butter and sprinkle with salt. Bake uncovered in 180 degrees oven for 30 minutes. Spoon rhubarb sauce over chicken. Sprinkle with spices. Return to oven and bake 20 minutes longer. Serve immediately with sauce spooned over chicken. Serve with hot cooked rice.

Polenta & garlic crusted barrundi

Serves: 2 | Preparation Time: 20 min


  • Grated zest of half lemon
  • 2 tbs finely chopped fresh herbs (such as chives and parsley)
  • 3 garlic cloves, crushed
  • 2 eggs, beaten
  • 4 x 180g skinless barramundi fillets (or use other firm white fish)
  • 1/3 cup (80ml) olive oil
  • Diced fresh tomatoes
  • 180g beans, sliced on an angle
  • Lemon wedges, to serve


Combine polenta, zest, herbs and half the garlic in a shallow dish, then season. Put eggs in another dish. Dip fish in egg, then polenta, pressing well onto the fish.
Heat 1/4 cup (60ml) oil in a large frypan over high heat. When hot, reduce heat to medium and cook fish for 3-4 minutes on each side until golden and cooked through.
Meanwhile, heat the remaining oil in another large frypan over medium-high heat. Cook the remaining garlic for 30 seconds. Add the tomatoes and cook for 3-4 minutes, then add beans and cook for 2-3 minutes more, until tomatoes have softened and beans are cooked but still crunchy.
Season and serve immediately with fish and lemon wedges.