1 layer of diced vegetables of your choice (we’ve used sweet potato, onion, zucchini, capsicum and potatoes)
Salt and pepper
Preheat oven to 180 degrees C
Place all marinade ingredients together in a blender. Blend until smooth. Set 1/4 cup aside.
Place chicken in a bowl and pour remaining marinade over top reserving the 1/4 cupfor basting. Set chicken aside.
Dice your vegetables and place in a baking dish. Try to make them fairly similar in thickness so they cook in about the same amount of time. Toss the vegetables with oil, salt and pepper and spread out.
Place marinated chicken over the vegetables, spooning a couple teaspoons of the marinade over them if you like.
Bake 25 minutes in the middle of the oven.
Baste the chicken with a little more of the remaining marinade. Bake 10 more minutes or until chicken is done and vegetables are tender.
You could serve with: Basmati rice, cucumber raita and naan bread.
1 small head cauliflower, cut into bite-sized pieces
1 large, sweet potato, sliced into cubes
1 tbsp olive oil
1 tsp chilli powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp dried oregano
Salt & pepper, to taste
1 lime, juiced
1 can black beans, drained & rinsed
Flesh of 1 avocado, diced
Mini tortillas, heated
Fresh coriander, chopped
Lime wedges, to serve
Chipotle sauce, to serve
Preheat oven to 220C, and line a large baking tray with baking paper.
Place the cauliflower and sweet potato in a large bowl. Add the olive oil, dried herbs, and lime juice, tossing to coat.
Transfer the veggies to the lined baking tray, and arrange in an even, single layer.
Roast the veggies for 25 mins, tossing the veggies around the halfway mark. Once the 25 mins is up, add the black beans to the tray, season with a generous pinch of salt, then roast in the oven for a further 5 mins. Remove from the oven and set aside.
Top each heated tortilla with a scoop of the roasted veggies and black beans, then top with some freshly chopped coriander, chipotle sauce and diced avocado. Enjoy!
In a bowl, mix together the olive oil, lemon slices, garlic, oregano, salt, and pepper. Add in the lamb chops and marinate for 20 mins – 1 hour.
Preheat oven to 200°C.
Heat a large cast iron, oven safe pan over a medium-high heat. Add the marinated lamb chops to the pan and cook each side for 3 mins until browned.
Place the pan in oven for 8-10 mins or until the chops are cooked. Once done, remove chops from the oven and let rest for 2 mins. Cover to keep hot.
While the chops are cooking, add the spinach in batches to a hot fry pan, stirring for 2 mins, or until the spinach is just wilted. As each batch wilts, remove the spinach from the pan and squeeze out any excess water. Set aside.
Next, melt the butter in the frypan. Add the onion and garlic and cook over a low heat until the onion is soft and translucent. Add in the spinach, salt, and pepper, and cook for 1 min. Add the cream, bring mix to a simmer and cook for around 2 mins. Stir through the lemon juice.
In a food processor or blender, blend the spinach mixture until well combined. Season with more salt and pepper, to taste.
To serve, spoon the creamed spinach onto each of the 4 plates, then place 3-4 lamb chops on top. Top with some fresh rosemary leaves and serve immediately.
In a large pan, heat 1 tbsp olive oil before adding the diced chicken and cooking for 7-8 mins or until cooked through and browning on the edges. Once done, remove chicken from the pan and wipe out any excess liquid.
Using the same pan, add remaining 1 tbsp of olive oil to the pan. Add the onion, capsicums, and broccoli and cook for another 7-8 mins or until the veggies are beginning to soften.
Meanwhile, prepare the sauce in a medium bowl by whisking together the pineapple juice, vinegar, soy sauce, sesame oil and cornflour.
When the veggies are ready, add the cooked chicken back into the pan, along with the sauce and diced pineapple. Cook over a medium heat for 5-6 mins or until the sauce has thickened.
Serve on a bed of rice and sprinkle with sesame seeds. Enjoy!
Place the wheel of brie in a 6-inch cast iron pan and bake in the oven for 10-15 mins or until the brie is gooey.
While the brie is baking, make the caramelised apples. Melt the butter in a saucepan over a medium heat. Add the diced apples and brown sugar, stirring. Stir often for 5-8 mins or until the apples are tender and a caramel sauce has formed. Finally, stir through the pecans.
Remove the baked brie from the oven, then top with the caramelised apple mix. If not baking the brie, simply place the caramelised apple mix on top of the chilled brie wheel.
Serve immediately alongside apple slices and crackers, or whatever accompaniments you’d like!
Preheat the oven to 240°C with a rack in the centre of the oven.
Line a tray with baking paper. Trim any tough ends of the broccoli heads, leaving around 5cm of stalk intact.
Slice the broccoli into 1cm thick steaks, starting in the centre of each broccoli head and working your way out to the edges. Note: To prevent waste, reserve any florets that fall off for roasting.
In a large bowl, combine the olive oil, minced garlic, and chilli flakes. Gently toss the broccoli steaks in the mixture until evenly coated.
Next, arrange the broccoli steaks, cut-side down, on the lined baking tray, then sprinkle with salt.
Roast in the oven for 10-12 mins. Once done, remove the tray from the oven, flip the broccoli steaks over, and sprinkle the sliced almonds over the top. Roast for an additional 8-10 mins, or until the broccoli is fork tender, and the sliced almonds are golden brown.
To serve, transfer the broccoli steaks to a platter, toss gently in the lemon juice, then top with the grated parmesan cheese. Garnish with the fresh lemon zest, then serve immediately.
Preheat oven to 180C. Thoroughly wash beetroot and pat dry. Wrap each beetroot in foil and place them all onto a lined baking tray.
Bake in the oven for 40 – 45 mins or until tender. Allow beetroot to cool enough so you can handle them.
To make the dressing, whisk together the orange juice, honey and white wine vinegar in a small bowl. Season with salt and pepper, to taste.
Peel the beetroot (Note: beetroot juices may stain your hands so wear gloves if desired). Cut each beetroot into quarters and place in a large bowl. Toss through the cumin and oil, and season with salt and pepper.
Heat ½ tbs olive oil in a frying pan over a medium-high heat. Add the sliced halloumi and cook, turning, for 3 mins, or until golden. Transfer to a plate lined with paper towel to drain.
Place the parsley, mint, chickpeas, beetroot, halloumi and orange segments onto a serving plate. Drizzle over the dressing and serve!
Preheat the oven to 215C and line a tray with baking paper.
In a large bowl, whisk together the olive oil, soy sauce and Sriracha. Next, add the chicken breasts, tossing to combine. Cover with cling wrap and refrigerate for 30 mins or overnight to allow the marinade flavours to develop.
Place the coated chicken breasts onto the lined tray and bake for 20 mins or until the chicken is cooked through. Once done, remove tray from the oven and allow chicken to rest for 5 mins before slicing.
Meanwhile, prepare the jasmine rice according to packet directions.
In a medium bowl, combine all the sauce ingredients using a whisk. Note: Add one tablespoon of water at a time, adding more if necessary.
Serve the sliced chicken on top of a bed of rice, topping with the cabbage, carrots, coriander, and peanuts (if using). Drizzle with the satay sauce, then serve! Or keep in containers for meal prepped lunches. Note: Keep the satay sauce separate. Only pour over when ready to eat.
To make the filling, place the ricotta, honey and lemon zest and juice into a large bowl and beat together until light and fluffy. Place in the fridge until ready to use.
To make the crepe mixture, place the eggs, milk, water, plain flour, butter and vanilla extract into a blender and blend until completely smooth. Refrigerate the mixture for at least 1 hour.
Melt a small knob of butter in a pan over medium-low heat.
Ladle in ¼ cup of batter into the pan, swirling to evenly coat the bottom of the pan with a thin layer.
Cook the crepe for around 2 mins or until the crepe begins to set. Note: The top should still look wet. Once done, flip the crepe and cook the other side for an additional 1-2 mins, or until golden brown.
Transfer the crepe to a plate and repeat steps 3-5 until all the crepe mixture is gone.
To serve, fill each crepe with 3-4 tbsp of the ricotta filling and roll up. Place the filled crepes onto a platter, dust with icing sugar, drizzle with some honey and top with some fresh lemon zest. Serve and enjoy!
Heat a large frypan over a medium heat. Add the desiccated coconut and dried spices to the pan, and cook, stirring, for 1-2 mins until fragrant.
Once done, transfer mixture to a food processor and blitz until the coconut is finely chopped. Add the tomato paste and 1 tbsp vegetable oil, then process until a paste forms.
Transfer the curry paste to a bowl. Next, add half the diced mango to the food processor and blitz until smooth, then set aside.
Heat half the remaining oil in the pan over a medium-high heat. Add the chicken and cook for 5 mins or until sealed and browned. Transfer cooked chicken to a plate once done.
Reduce the heat to medium-low, then add the remaining oil to the pan. Next, add in the onion and cook for 3-4 mins or until the onions have softened. Add the capsicum, ginger and garlic, cooking for 2 mins.
Add in the curry paste and cook, stirring, for 2 mins until fragrant. Stir in the coconut milk, chicken stock and pureed mango. Then, return the chicken to the pan and increase the heat to medium-high. Bring contents to a boil, then reduce the heat to low. Partially covered, simmer for 8-10 mins or until the chicken is cooked through, and the sauce has thickened.
To serve, place cooked rice in serving bowls, then divide the curry between the bowls. Top with freshly sliced chilli, coriander and remaining diced mango. Enjoy!
1 bunch silverbeet, stems removed and leaves roughly chopped
3 cups chicken stock
½ cup milk of your choice
1 cup water
1 cup polenta
¾ cup finely grated parmesan
Salt and pepper, to taste
2 tbsp pine nuts, toasted
Heat oil in a large frypan over a medium-high heat. Add the onion and cook for 5 mins or until softened. Then add the garlic and cook for 1 min or until fragrant.
Next, add the silverbeet and ½ cup of chicken stock. Cook for 5 mins, or until the silverbeet has wilted.
Meanwhile, heat the remaining chicken stock, milk and water in a large saucepan over a medium heat. Bring contents to a simmer, then gradually add in the polenta in a slow, steady stream, stirring constantly until well combined. Cook, stirring, for 8 mins or until the polenta is smooth and thick. Once ready, remove from heat and stir in the grated parmesan. Season with salt and pepper, to taste.
Transfer the polenta to a serving dish, then top with the silverbeet mixture. Sprinkle over the pine nuts and grate over some extra parmesan. Enjoy!
Preheat oven to 200°C. Dry the salmon using paper towel.
In an ovenproof baking dish, place the cherry tomatoes, green capsicum, red onions, crumbled feta, kalamata olives, and garlic. Garnish with half the salt and dried oregano. Drizzle over the olive oil and toss until everything is well combined.
Place the salmon pieces in the middle of the baking dish, surrounded by all the other ingredients. Top with the remaining oregano and salt, adding the chilli if desired.
Bake in the oven for 15 mins, or until the tomatoes have softened and the salmon is cooked through.
420g pumpkin purée (see notes on how to prepare this)
Fresh sage leaves, to garnish
Add the vegetable stock and bay leaf to a large pot over a high heat. Bring to a light boil, then reduce the heat to low to maintain a very light simmer.
Meanwhile, in a large Dutch oven, heat 2 tbsp of butter over a medium heat. Once it has melted, add the onion and salt, stirring to combine. Cook, until the onion has softened, around 4-5 mins, then add in the garlic and cook until fragrant.
Add the arborio rice to the pot, stirring to combine. Cook, until the rice is lightly toasted, around 5 mins.
Increase the heat to medium-high, then pour in the white wine. Bring to a boil and cook, stirring constantly, until the wine is absorbed, around 3-4 mins.
Reserve 1 cup of the vegetable stock mixture, then transfer the remaining mixture to the pot with the rice. Bring to a boil, then reduce the heat to low. Cover the pot with a lid, then cook the risotto for 20 mins.
Once the 20 mins is up, remove the pot from the heat. Add in the remaining 2 tbsp butter, the reserved vegetable stock, pumpkin purée, and parmesan into the risotto. Cover and let stand for 5 mins.
To serve, divide the risotto between serving bowls, and top with fresh sage leaves and extra grated parmesan, as desired.
Note: To make pumpkin puree, simply peel and dice a butternut or kent pumpkin. Place diced pumpkin into a large pot, cover with water and bring to a boil. Continue to cook on a low boil, until the pumpkin is tender. Drain, then place the steamed pumpkin in a blender, and blend until smooth. If it’s struggling to blend, add a dash of water.
Grease and line the base of a 9-inch round springform pan.
Combine the flour, cocoa powder, baking soda, and salt in a medium bowl, stirring to combine.
In a microwave, melt the butter and dark chocolate in a small bowl in 30 second intervals, stirring.
Transfer the melted mixture to a large bowl, then add the white sugar. Using an electric mixer, beat for a couple of minutes until the mixture is light in colour. Add in the eggs and vanilla extract, then continue beating to combine the mixture.
Alternating, add in the flour mixture then milk, in two batches.
Pour the cake batter into the cake pan and top the cake batter with the sliced pears.
Bake the cake for around 45 mins or until a toothpick comes out almost entirely clean.
Once cooked, allow the cake to cool in the pan. Once cool, remove from the pan and slice to serve.
Bring a large saucepan of salted water to the boil, then cook pasta until al dente. Add the peas in the last 2 mins of cook time. Once done, drain and set aside.
Heat 1 tbs olive oil in a large saucepan over a medium heat. Add flour and cook for 1 minute to create a paste, then gradually pour in the milk, mixing with a whisk to remove all lumps. Cook the sauce for 3 mins or until the sauce has thickened.
Once the sauce is thick, add the grated cheese, garlic, paprika, salt and pepper. Stir to combine.
Add the cooked pasta, peas and grated zucchini. Stir to combine and transfer to a large baking dish.
Evenly top with the cauliflower florets, breadcrumbs, parmesan, and parsley. Bake in the oven for 15-20 mins or until the cauliflower is golden and crunchy.