Annabel Langbein Cook Book

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ANNABEL LANGBEIN
Spicy Rub
This rub is marvellous on barbecued lamb or stirred into yoghurt

as a sauce, dip or dressing.
Prep time 5 mins
Cook time 1 min
Makes 1 cup
6 cloves garlic, crushed

finely grated zest of 2 lemons
3/4 cups lemon juice
2 fresh chillies, very finely chopped
3 tbsp minced or grated root ginger
1/2 cup olive oil
2 tbsp ground cumin
2 tsp ground turmeric
2 tsp paprika
2 cinnamon quills, roughly broken
2 tsp sugar
2 tsp salt
1/2 tsp black pepper
Place the garlic, lemon zest and juice, chillies and ginger in a small bowl and mix to
combine.
Heat the oil in a frypan and fry the cumin, turmeric, paprika and cinnamon quills over a
medium heat for about 30 seconds to toast and release aromas. Don't let them burn.
Strawberry Lemon Puff
A lot of people are frightened by the thought of making choux pastry, but it's actually
pretty easy once you know how.
Prep time 15 mins
Cook time 65 mins
Serves 6-8
1/2 cup water

4 tbsp butter (60g), diced
3/4 cup plain flour, sifted
1 dessertspoon sugar
1/2 tsp vanilla extract
2 large eggs
To garnish: 1/2 cup sliced almonds, icing sugar
Filling
2 cups cream, chilled
1 cup Lemon Curd
2 doz strawberries, sliced
Preheat oven to 200C/400F fan bake. Mark a 22cm (9 inch) circle on a piece of baking
paper and then draw a 18cm (7 inch) circle inside it to create a donut shape. Invert paper
onto a baking tray.
Place the water and butter in a medium pot and heat to a rolling boil. Once the butter is
fully melted, add the flour all at once and beat over the heat with a wooden spoon until
the mixture leaves the sides of the saucepan and starts to crust a little on the base of the
pan. This should take about 1 minute.
Remove from the heat and transfer the batter to a cake mixer or large mixing bowl. Add
sugar and vanilla and beat for 20 seconds before beating in the eggs one at a time. The
mixture should be thick enough to drop from the spoon in clumps, rather than falling
freely.
Spread the batter between the lines on your baking paper spreading to form a ring. Run
a fork over the mixture (the puff will split while cooking and this encourages it to split
along the top rather than at the sides), then sprinkle with sliced almonds. Bake at
200C/400F for 12 minutes then reduce the heat to 180C/350F and cook for a further 1520 minutes until the puff looks golden and feels firm when tapped. Turn off the oven,
but leave the puff to sit inside for another 15 minutes.
Remove from the oven and transfer to a rack. When it has cooled a little, split
horizontally using a serrated knife.
Assemble the puff about 30 minutes before serving. Whip the cream until it forms soft
peaks then loosely fold in the lemon curd. Spread the lemon cream mixture over the
base of the cooled ring and scatter with sliced strawberries. Replace the pastry lid and
dust liberally with sifted icing sugar. Serve in wedges.
Pear and Walnut Salad
Peppery watercress, creamy haloumi cheese and sweet pear

harmonise beautifully in this lovely salad. It's great as a first course or a light lunch.
Prep time 15 mins
Cook time 10 mins
Serves 6 as a starter
4 tbsp olive oil

1 cup fresh walnut pieces
2 just ripe pears
juice of 1/2 lemon
250g haloumi, thinly sliced
6 handfuls (140g) fresh watercress sprigs or baby spinach leaves
Optional: 2 avocados, cut into chunks
Heat 3 tbsp of the olive oil in a frypan and fry the walnuts over a medium heat until they
are lightly browned, about 2-3 minutes. Leave to cool in the pan.
Halve and core the pears and slice each half into 6-8 wedges. Place in a mixing bowl
and toss gently with the lemon juice.
Heat the remaining 1 tbsp of olive oil in a frypan over a high heat. Fry the haloumi
slices until they are golden on both sides.
Place the watercress or spinach in a large mixing bowl. Add the pears and their juices,
the walnuts and their oil, the fried haloumi and the avocado, if using. Toss gently to
combine. Transfer to a serving bowl or individual plates to serve.
The Ultimate Chocolate Cake
This is the cake that will make you a star. It will become your secret weapon for dinner
parties and special occasions and you'll never look at another chocolate cake recipe
again.
Prep time 5 mins
Cook time 1 hour
Serves 12-16
3 cups self-raising flour

2 cups sugar 1 1/2 tsp vanilla extract
3/4 cup premium quality cocoa powder
2 tsp baking soda, sifted to remove lumps
200g/7oz butter, softened 1 cup / 8 fl oz milk or unsweetened yoghurt
3 large eggs
1 cup boiling hot coffee
To ice: 1 recipe Chocolate Ganache
To garnish: fresh raspberries
Heat the oven to 160C/325F. Grease the sides and line the base of a 30cm (12 inch)
round cake tin or 2 x 20cm (8 inch) round cake tins with baking paper.
Place all ingredients except ganache in a bowl or food processor and mix or blitz until
just combined and butter is fully incorporated.
Pour mixture into the prepared tin/tins and smooth the top. Bake for 1 hour or until a
skewer inserted into the centre of the cake comes out clean. Allow the cake to cool in
the tin. If you're not using it at once, it will keep fresh for about a week in a sealed
container in the fridge. You can also freeze it uniced.
When you are ready to ice the cake, slather chilled Chocolate Ganache over the top. Top
with fresh raspberries and serve.
Chocolate Ganache
500ml cream
500g best quality dark chocolate (70% cocoa solids), roughly chopped
Pour the cream into a medium pot and heat it until it is very hot, and almost but not
boiling. You'll know it's ready when bubbles start to form around the edge of the pot.
Remove from the heat and add the chopped chocolate. Stand for 2 minutes, then stir
until the chocolate is fully melted into the cream.
Whisk the mixture until it is smooth and glossy. Makes approx 4 cups.
Twice Baked Whitebait Souffls
This double baking technique is an exception to the rule that souffls must be served at
once. Prep time 15 mins
Cook time about 20 mins for first baking + 5-7 mins for second stage Serves 6-8
50g butter, plus extra to butter ramekins or cups
1/2 cup flour
1 3/4 cups milk
pinch freshly ground nutmeg
1 tsp salt
a generous shake of white pepper
4 tbsp lemon juice
5 egg yolks
1 cup whitebait (or 1 cup smoked salmon, finely chopped)
finely zested rind of 1 lemon
Optional: 2 tbsp soft herbs (chervil, basil or parsley), finely chopped
5 egg whites
To finish: 6 tbsp cream To serve: lemon wedges
Preheat the oven to 180C/350F, then generously butter 6-8 1 cup ramekins and chill.
In a medium saucepan, melt the butter until sizzling but not browned. Stir in the flour
and cook, stirring, for about 2 minutes until it forms a smooth paste. Whisk in the milk,
nutmeg, salt and pepper and zest and bring back to a boil, stirring constantly, until the
sauce thickens (it will be very thick).
Add lemon juice and whisk until smooth. Remove from heat and beat in the egg yolks
one at a time.
Fold through the whitebait and herbs, if using. Taste for seasoning - the mixture should
taste highly
seasoned.
Place egg whites in a clean, dry bowl and beat until they form soft peaks. Add one
quarter of the egg whites to the whitebait mixture and stir until well mixed. Then fold
remaining egg whites gently through.
Fill the buttered ramekins to just below the top, then run your thumb around the inside
edge of the dishes so the souffls puff evenly. Set the ramekins in a deep roasting dish
and pour boiling water around them until it comes about half way up the sides of the
dishes. This will help the souffls cook slowly and evenly. Bake until the souffls are
lightly puffed, browned and just set in the centre - about 15-20 minutes. The souffls
can be prepared ahead to this point.
If serving right away, remove the souffls from the oven and turn up the heat to
220C/425F.
Remove souffls from the water bath and pour 1 tbsp of cream over each. Place on a
tray, return to the oven and cook until they are risen, crusty and golden - about 5-7
minutes.
If making the souffls in advance, remove from the water bath and leave to cool, then
cover and refrigerate. When you're ready to serve them, heat the oven to 220C/425F.
Run your thumb around the upper edge of each ramekin again to make sure the mixture
rises evenly. Pour 1 tbsp of cream over each souffl and leave to sit for 10 minutes to
reach room temperature. Place on a tray and bake until puffed, around 5-7 minutes.
Harvest Tomato Sauce
Harvest Sauce
This incredibly useful sauce is great tossed through pasta, as a base for soup, added to
casseroles and pan sauces, and spread onto bread with cheese for a simple lunch snack.
Prep time 15 mins Cook time 2 hours Makes about 3 cups
1.5kg tomatoes, cored and cut into wedges
2 red capsicums, deseeded and cut into eighths
1 large onion, cut into thin wedges
4 cloves garlic, peeled
1 tsp chopped rosemary leaves
Optional: 1 small chilli, seeded and chopped
1/4 cup tomato paste
2 tbsp sugar
2 tbsp olive oil
1 tsp salt
freshly ground black pepper
Preheat your oven to 160C/320F.
Prepare all the vegetables and place in a large roasting dish or two lined with baking
paper. The vegetables need to be in a single layer so they roast and caramelise rather
than stew.
Add the garlic, rosemary leaves and chilli, if using. In a small bowl mix together the
tomato paste, sugar, olive oil, salt and black pepper. Spoon this mixture over the sliced
vegetables and stir through to coat evenly.
Bake for about 2 hours or until the vegetables are starting to caramelise and shrivel a
little.
Allow the sauce to cool and pure in a food processor or blender. The sauce will keep in
the fridge for up to a week or can be frozen. Alternatively, bring the pured sauce to a
boil and while very hot pour into sterilised jars and seal immediately. Sealed jars will
keep for months in the pantry.
Potato Gratin with Gruyere and Garlic
Potato Gratin
Every cook has their own way of making this classic dish and usually it involves lots of
careful layering. I have my own 'free range' method, where you simply toss everything
together.
Prep time 10 mins
Cook time 1-1 1/4 hours
Serves 6-8
10 large potatoes (2kg), peeled and sliced 1-1.5cm thick

4 cloves garlic, finely sliced
100g gruyere or cheddar cheese, coarsely grated
1-1 1/2cups cream
2 tsp salt (more if using flaky salt)
ground black pepper
Preheat oven to 200C/400F.
Grease the base and sides of a 25cm x 30 cm/10in x 12in shallow baking dish. Place
sliced potatoes with garlic, cheese, cream, salt and pepper in the baking dish.
Toss to combine, making sure each potato slice is coated with cream. Spread mixture
evenly in the dish. Bake until potatoes are tender and golden, about 1- 1 1/4 hours.
Espresso Hazelnut Ripple
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This is one of the most wonderfully indulgent treats I've ever created for after dinner.
Prep time 15 mins + chilling Cook time 15 mins (roasting the nuts) Serves 10-12
1 1/4 cups shelled hazelnuts or other nuts
375g white chocolate
375g best quality dark chocolate (eg Callebaut or Valrhona)
2 tsp finely ground espresso coffee beans
Line a shallow baking tray or roasting dish measuring at least 25 x 35cm (10 x 14
inches) with baking paper.
Roast the hazelnuts at 180C/350C for 12-15 minutes until they smell aromatic. Cool and
then rub off the loose skins in a clean tea towel (don't worry about doing a perfect job they don't need to be fully skinned).
Place the white chocolate in a double boiler or microwave proof bowl and cook until
melted , about 2 minutes, stirring after 1 minute and then after every 30 seconds until it
is melted and smooth.
Melt the dark chocolate in a separate bowl, using the same method. It tends to take a
little longer.
Mix most of the roasted hazelnuts into the melted white chocolate. Roughly mark 5 long
rows on the baking paper. Spoon the white chocolate mix into the 2nd and 4th rows,
spreading it out to fill the rows evenly. Sprinkle extra nuts where needed.
Mix the ground coffee into the dark chocolate. Spoon this mixture into the other 3 rows
and spread it out evenly. Pull a knife across the rows 3 or 4 times each way to create
swirls.
Chill until set and then break into chunks. Serve on a platter or accompany with fresh
berries.
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Vegetable Pakoras
I like to make these tasty snacks using beer as a raising

agent instead of the traditional soda.
Prep time 5 mins + standing Cook time 3-5 mins per batch Makes approx 30 Serves 68
2 cups chickpea or plain flour
2 tsp ground cumin
2 tsp coriander seeds or mustard seeds
1 tsp fennel seeds, roughly ground or chopped
2 tsp curry powder
2 cups beer
1/2 cup chopped fresh coriander
1 1/2 tsp salt
ground black pepper
Optional: 1/4 tsp baking soda
3 packed cups finely chopped or grated vegetables (eg carrot, broccoli, peas, pumpkin
or kohlrabi)
Optional: 1/4 tsp baking soda
For frying: neutral oil (eg grapeseed or rice bran)
Combine chickpea flour with cumin, coriander, fennel, curry powder and beer to form a
smooth batter.
Mix in the coriander, salt and pepper, baking soda, if using, and vegetables. Stand for 5
minutes.
Heat 3-4cm (1 1/2 inches) of oil in a deep frypan and fry small spoonfuls of the pakora
mixture - in batches of 3-5 at a time - for about 3 minutes until golden and cooked
through.
Remove the pakoras from the oil with a slotted spoon. Shake off any excess oil and
place them on paper towels to drain.
Serve at once, accompanied by raita, tamarind sauce or chutney, or prepare ahead and
reheat in a 200C/400F oven for 5 minutes before serving.
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Tea Smoked Salmon
You can use this method to smoke all kinds of things - mussels, tomatoes, garlic or even
smoking salt.
Prep time 15 mins + 10 mins standing time
Cook time 20 mins + 30 mins standing time
Serves 6-8
1 side of salmon (or trout), skin on
2 tbsp scotch whiskey (or water)
1 tbsp brown sugar
1 tsp salt
To smoke: 3 tsp tealeaves (or 2 tbsp untreated sawdust), 1 tsp sugar
Mix scotch whiskey (or water), sugar and salt into a paste. Rub the mixture over the
flesh side of the fish and leave to stand for 10 minutes before smoking (or up to 2 hours
in the fridge, flesh side down in the whiskey mixture).
Line the base of a wok or roasting dish with enough foil to reach 3-4 cm above the top
edge of the wok or dish. Flatten the foil firmly on the base and sides of the wok.
Sprinkle the tealeaves (or sawdust) and sugar over the foil. Position an oiled rack above
the tealeaves and place the fish skin side down on the rack. Make sure there is enough
room above the fish for the air to circulate and smoke the fish thoroughly.
Cover the wok or roasting dish tightly with a lid and fold the overhanging foil in and
around the edge of the lid to seal. Place the wok or dish on the stove top over a high
heat for 4-6 minutes (by this stage the mixture should be smoking vigorously), then
reduce to a low heat and cook for a further 12 minutes. Turn off the heat but keep the lid
closed for another 15 minutes so the fish absorbs the smoky flavours while it cools.
Before serving, remove the pin bones from the cooked salmon with a clean pair of
tweezers or small pliers. Grasp one bone at a time and pull out in the direction the bone
is lying.
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Braised Oxtails with Star Anise
This is one of those wonderful meals that require very little

preparation and cook slowly until the meat is meltingly tender after a couple of hours.
Prep time 10 mins Cook time 3 hours Serves 6
18-22 pieces of oxtails or beef shin, about 2-2.4kg
salt and ground black pepper
2 cups tomato juice
2 cups water
1 tbsp brown sugar
2 tbsp rice wine vinegar
1/3 cup soy sauce
4 whole star anise
4 dried chillies
2 thumbs fresh ginger, thinly sliced (18 slices)
rind of 1/2 orange,, removed with a potato peeler
1 whole head garlic, cloves peeled, halved and ends trimmed
To garnish: thin slices of deep-fried leek or onion, as topping
Pre-heat your oven to 220C/425F and line a large roasting dish with baking paper for
easy clean up. Season the oxtails with salt and pepper and arrange in a single layer in
the roasting dish. Roast for 30 minutes until well browned.
Remove oxtails from the roasting dish, discard fat and place oxtails into a lidded
casserole dish. In a separate bowl, mix together the tomato juice, water, sugar, vinegar
and soy sauce, stirring to combine. Scatter over the star anise, chillies, sliced ginger,
orange rind which has been carefully removed with a potato peeler so there is no pith,
and garlic cloves.
Pour the liquid over the browned meat, cover with a piece of baking paper to stop any
exposed meat from drying out and cover the dish with a tight fitting lid. Turn the oven
down to 180C/350F and cook for 2 1/2 hours until the meat is very tender. This dish can
be cooked a day or two ahead, in which case bake for 2 hours then reheat for 40 minutes
at 180C/350F.
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Caramelised Onions
These are useful for all manner of things, so worth making in large quantities.
Prep time 5 mins
Cook time 45 minutes
Makes 3 1/2 cups
6 red onions, peeled and cut into thin wedges

1 1/2 cups water
1/3 cup brown sugar
1/3 cup balsamic vinegar
2 tbsp oil
1 tsp salt and few grinds black pepper
Place all the ingredients into a large pot and bring to the boil. Reduce heat and simmer
gently, stirring now and then, for about 40-45 minutes until the liquid has all but
evaporated and the onions are very soft.
Remove from the heat and cool before storing in the fridge in a covered container. Serve
at room temperature or reheat in a small pan.
Pears in Verjuice
Verjuice
You can buy commercially-produced Verjuice, but with very little effort you can create
your own. Prep time 10 mins Makes 3 cups
1.6kg grapes (unripe)
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Pure the grapes in a food processor. Press the pulp through a strainer lined with 4-5
layers of fine muslin to remove the skins and seeds. Pour the juice into a jug or bottle
and refrigerate for use within 12 hours or freeze for later use.
Pears in Verjuice
As the pears poach they absorb the tart flavour of the Verjuice and this is perfectly
offset by the sweetness of the honey and the spiciness of the cinnamon.
Prep time 15 mins Cook time 30 mins Serves 6
6 just-ripe pears
1/4 cup honey
3 cups (750ml) Verjuice (see above)

1 cinnamon quill
Peel the pears, leaving them whole with their stalks intact. Choose a saucepan that will
snugly fit the pears sitting upright in a single layer Take a fine slice off the bottom of
each pear to enable them to stand for serving. Put to one side.
Place Verjuice, honey and cinnamon quill into a pot and bring to a simmer, stirring once
or twice. Add the pears and poach for 30 minutes, turning occasionally.
Remove the pears from the pot and reduce the sauce by two thirds. Serve the pears
drizzled with sauce. They will keep for over a week in the fridge.
Sesame Lavosh
Lavosh is a thin, crunchy Middle Eastern bread that's delicious served as a pre-dinner
nibble.
Prep time 5 mins
Cook time 15-20 mins
Makes approx 40
1 cup plain flour

1/3 cup wholemeal flour
2 tbsp each black and white sesame seeds (or 4 tbsp just one kind)
1 tbsp finely chopped fresh oregano or 1 tsp dried oregano
1 tsp salt
1/4 cup olive oil
1 tsp sesame oil
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1/2 cup water

To finish: olive oil and flaky sea salt
Preheat oven to 165C/325F.
In a mixing bowl stir together the flours, sesame seeds, oregano and salt. Mix the oils
and water together and add to the dry ingredients, stirring to form a soft, pliable dough.
Divide the dough into 4 pieces and roll each out on a lightly floured board as thinly as
possible. Each quarter should yield a rectangle of about 34 x 16cm (13 x 6 inches). Cut
each rectangle into strips of about 4 x 17cm (1.5 x 6.5 inches) and roll again - they need
to be virtually see-through.
Carefully transfer the strips to a baking tray, brush them lightly with oil and sprinkle
lightly with flaky salt. Bake until they are crisp and pale golden, about 15-18 minutes.
Allow to cool fully before storing in an airtight container.
Crunchy Home Made Fries
These moreish oven fries use just a skerrick of oil, making

them a healthy adaptation of the traditional deep fried recipe.
Prep time: 15 mins
Cook time 1 hour
Serves 6-8
8 medium-large (130-150g each) potatoes

1/4 cup flour
3 tbsp olive oil
1 tsp flaky salt
ground black pepper
Preheat your oven to 200C/400F fan bake. Line a large, shallow roasting dish with
baking paper to allow for easy clean up.
Peel the potatoes and cut them into chunky chips or wedges. Transfer them to the
prepared dish, sprinkle them with the flour and toss to evenly combine.
Drizzle the potatoes with oil and toss to coat. Spread out into a single layer in the dish
and season with salt and pepper. Roast for about 1 hour until golden and crisp.
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Pistachio and Berry Ice Cream
My mother made this ice cream throughout my childhood. I call it

three bowl ice cream, as you use separate bowls to create three mixtures which then
combine to form the ice cream.
Prep time 20 mins + at least 4 hours freezing time
Serves 8-10
FOR THE FLAVOURING

1 cup currants
1/4 cup rum, amaretto or other liqueur or fruit juice
1 cup glace pineapple, apricots or paw paw, very finely chopped
finely grated zest of 1 lemon
1 cup unsalted pistachio nuts
1 cup fresh or frozen raspberries
ICE CREAM BASE
3 eggs
10 tbsp caster sugar, divided in half
2 tbsp boiling water
2 cups cream, chilled
First line two 30 cm (12 inch) loaf tins or one 2.5 litre (80 fl oz) container with baking
paper.
Start by preparing the pistachio flavouring. Put the currants in a medium bowl and pour
over the rum, liqueur or fruit juice. Stir, then set aside to steep for a minimum of 15
minutes or microwave the mixture for 1 minute. The alcohol helps give the ice cream a
soft texture, but the more you use the softer the mixture will be, so don't overdo it. Stir
in the pineapple, apricots or paw paw, plus the lemon zest and pistachio nuts. Reserve
the berries to add at the very end.
To make the ice cream base, begin by separating the eggs. Place the egg whites in one
bowl and the egg yolks in another, ensuring no yolk gets mixed in with the whites.
Once you have separated all three egg whites, add 5 tbsp of the caster sugar and beat the
mixture until it forms stiff peaks. This will take about 6-7 minutes.
Now take the bowl containing the three egg yolks and add the remaining 5 tbsp of caster
sugar and the 2 tbsp boiling water. Without washing the beater, beat until the egg yolks
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are pale, thick and ribbony. You will know they are ready when they hold a figure of
eight.
In the third bowl, beat the cream to soft peaks. Try not to overwhip it, but if you do add
a bit more cold cream and beat again.
Gently add the egg yolks, cream and pistachio mixture to the beaten egg whites. Fold
together using a large flat spoon, adding the raspberries right at the end and reserving a
few berries for a garnish. Pour the mixture into the prepared tins or container.
Freeze for at least 4 hours, or preferably overnight, until set. If you're freezing it for
longer, be sure to cover it to prevent freezer burn or flavour taint. To serve, lift the ice
cream out of the tin, cut it into slices and garnish with fresh raspberries.
Chilli Lime Salt
This simple flavoured salt adds zing to fish, chicken, beef or vegetable dishes.
Prep time 5 mins
Makes 1/2 cup
1 large fresh red chilli

1/2 cup flaky sea salt
finely grated zest of 2 limes
Slice chilli into tiny pieces. Put it in a mortar and pestle or food processor with the sea
salt and lime zest and pound or blitz to form a fine crumb. If you want to store the salt
for later use, dry it out in the oven at 150C/300F for 30 minutes.
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Silverbeet, Feta and Pinenut Roll
Silverbeet is the easiest thing to grow and superbly nutritious. I love it combined with
pinenuts and cheeses in this delicious pie.
Prep time 15 mins
Cook time 40 mins
Serves 6
250g silverbeet or spinach

2 tbsp butter
1 large onion, finely chopped
1 cup ricotta
3/4 cup feta, crumbled
1/2 cup grated parmesan
1/4 cup chopped coriander
1/2 tsp ground nutmeg
finely grated zest of 1/2 lemon
1/3 cup pinenuts, toasted
1/2 tsp salt
ground black pepper
1 egg, lightly beaten
8 sheets filo pastry
melted butter or oil spray
Preheat your oven to 180C/350F. Trim half of the white stalks from the silverbeet and
discard them. Wash, dry and chop the leaves.
Heat the butter in a medium pot and cook the onion over a low heat until it is soft but
not browned. This should take about 5 minutes. Add the silverbeet and cook until the
water from the leaves evaporates, leaving the pan dry. Removing the moisture from the
silverbeet in this way helps stop the pie going soggy.
Remove the pot from the heat and mix in the ricotta, feta, parmesan, coriander, nutmeg,
lemon zest and pinenuts. Season to taste with salt and pepper. Stir in the egg.
Place a sheet of filo on the bench. Brush it with melted butter or spray it liberally with
oil. Place a second sheet on top and brush it with butter or spray it with oil. Repeat to
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form a stack of pastry 8 sheets thick. The filo dries out quickly so you will need to work
fast. Cover the unused filo with a damp tea towel while you work.
Form the silverbeet mixture into a sausage shape along the nearest edge of the pastry,
leaving a 3cm/1 1/4 inch border at each end.
Turn in the sides of the pastry like an envelope and roll it up gently to fully enclose the
filling, forming a log shape. Transfer the log to a baking tray, brush the top with butter
and bake until it is golden and crisp. This should take about 40 minutes.
Bean and Peanut Salad
I love to serve these wide, flat rice stick noodles in a bright green bowl with peanuts,
beans and a sesame dressing.
Prep time 10 mins
Cook time 5 mins
Serves 6
300g green beans, stalk ends trimmed

250g rice sticks
1/2 cup peanuts, roasted then roughly chopped
3 tbsp roughly chopped coriander
1 tbsp sesame seeds, toasted
2 cups bean sprouts
1/2 tsp salt
ground black pepper
For the dressing: 1 tbsp sesame oil
2 tbsp neutral oil (eg grapeseed)
1 tsp fish sauce
To garnish: lime wedges
Cut the beans in half and boil them in salted water for 3 minutes. Refresh in cold water
to stop them cooking and retain their crunch and bright green colour.
Drop the rice sticks into a large pot of boiling water. Remove the pot from the heat and
allow to stand and cool for 10 minutes or longer.
Drain the noodles then rinse in cold water. Put the beans and cooked noodles in a large
serving bowl with the roasted peanuts, coriander, sesame seeds and bean sprouts.
Make the dressing by putting the sesame oil, neutral oil and fish sauce in a jar and
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shaking to combine.
Toss the dressing through the noodles and season to taste with salt and pepper.
Serve as a salad at room temperature or toss in a hot pan for 2-3 minutes for a stir fry
side dish to serve with meats. Garnish with lime wedges.
Chilli Jam
This amazingly flavoursome sweet chilli sauce is a super-useful fridge fixing and a jar
makes a great gift.
Prep time 10 mins
Cook time 20 mins
Makes 1 jar (2 cups)
1 head garlic, cloves peeled

6-8 long red chillies (eg Cayenne or Serrano), stems removed and flesh roughly
chopped, seeds left in
3 big thumbs (100g) fresh ginger, peeled and roughly chopped
Optional: 2 double kaffir lime leaves, deveined
2 1/2 cups caster sugar
6 tbsp water
finely grated zest of 4 limes
1/2 cup rice vinegar
3 tbsp Asian fish sauce (nam pla)
1 tbsp soy sauce
Sterilise some screw top jars and their metal lids.
Pure the garlic, chillies, ginger and kaffir leaves, if using, to a coarse paste. Place the
paste in a saucepan with the sugar, water, lime zest, rice vinegar, fish sauce and soy
sauce.
Stir the mixture over a medium heat until the sugar dissolves, then boil it for about 10
minutes until it is reduced by a third. It will bubble up like jam.
Spoon the hot jam into the sterilised jars until it is filled to within 3mm of the top.
Carefully cover with boiling water until the jars overflow and seal with the screw lids.
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Honey Vanilla Panna Cotta
Buttermilk is a low-fat alternative to the cream that is usually

used in panna cotta, but you can use cream, or half cream and half milk.
Prep time 20 mins
Cook time 5 mins + 3 hours chilling time
Makes 6-8
2 cups cream, divided in half

1 vanilla pod, split lengthwise, or 2 tsp vanilla extract
1/2 cup honey 1/2 cup sugar 4 tbsp cold water
4 tsp (2 sachets) unflavoured gelatine
2 cups buttermilk
To serve: Sunshine Fruit Topping (see below)
Place 1 cup of the cream in a saucepan with the vanilla pod, honey and sugar and heat,
stirring, until the sugar has fully dissolved. Simmer for 1 minute.
Remove the pot from the heat and lift out the vanilla pod. Split the vanilla pod open and
scrape out the seeds. Add the seeds back into the cream mixture and whisk to combine
(rinse the leftover pod and store it in your sugar container - it will add a nice flavour to
the sugar).
Place the cold water in a small bowl and sprinkle the gelatine over the top, stirring until
it is fully absorbed. Add the soaked gelatine to the hot cream, stirring until it is fully
dissolved. You will know when it is dissolved because there will be no visible granules.
Cool the mixture for 15-20 minutes, stirring often (it needs to be cool before the
buttermilk is added or it will split). Lightly whip the remaining cup of cream and stir it
into the cooled mixture, then whisk in the buttermilk until the mixture is smooth.
Divide the mixture between 6-8 serving glasses. Cover and refrigerate until set. This
should take about 3-4 hours or up to 24 hours. To serve, divide Sunshine Fruit Topping
over the top of the set panna cottas. Serve chilled.
Sunshine Fruit Topping
Wash, peel and finely dice 3 peaches. Mix with the pulp of 4 passionfruit and 1 tbsp
liquid honey
23
Roasted Pepper Pesto
You can make pesto with all sorts of vegetables or herbs, but I like this red pepper
variation because the paprika gives it a wonderful smoky flavour. Make it in late
summer when peppers (also known as bell peppers or capsicum) are in season.
Prep time 20 mins
Cook time 25 mins plus 20 mins cooling
Makes 2 cups
6 red peppers
1/4 cup olive oil
1 tsp paprika (plain not smoked)
1 tsp smoked paprika
1/4 cup almonds, roasted
1/4 cup fresh coriander, chopped
Rinse the peppers and pat dry. Place them on a baking tray and roast at 240C/475F for
about 15-20 minutes until the skin is blistered and blackened. Remove the peppers from
the oven and cover them with a towel or put them in a plastic bag to sweat. This will
make it much easier to remove the skins later. Set aside to cool for about 20 minutes.
While the peppers cool, heat the oil in a small pan and sizzle the garlic and paprika for a
few seconds. This helps bring out their flavour. Place this mixture in the food processor
or blender.
Remove the skins and seeds from the peppers, saving the juices if you can. Place the
flesh and any reserved juices in the food processor or blender with the garlic and
paprika mixture.
Add the almonds and coriander. Season to taste with salt and pepper and pure until
smooth.
24
Lamb Racks with Salsa Verde
Lamb racks are not cheap to buy, so my aim with this recipe is to take all the risk out of
cooking them. The most important thing to remember here is that your oven needs to be
really hot before the lamb racks go in. It's also important to rest the meat for almost as
long as you roast it. Covering it with tin foil and tea towels keeps it warm before
carving.
Prep time 20 mins + marinading
Serves 6
3 lamb racks, trimmed, or 6 lamb back straps or 3-4 lamb rumps
4 tbsp Salsa Verde
flaky salt and ground black pepper
Rub the lamb all over with Salsa Verde and season with pepper and salt. Cover and
stand for at least 30 minutes, or refrigerate for up to 12 hours. If you do put the lamb in
the fridge, take it out 30 minutes before cooking so it can reach room temperature
before going into the oven.
Preheat the oven to 230C/450F. Transfer the lamb to an oven tray or heavy cast iron
dish and roast for 16-20 minutes or until it is done to your preference. Remove the dish
from the oven, cover it with tinfoil and then place a couple of clean cloths over the top
to keep it warm while it rests for 10-15 minutes.
Slice between the bones to separate the lamb into cutlets and serve accompanied by
more Salsa Verde.
25
Salsa Verde
Most cooks have their own twist on this classic recipe. I prefer not to include mint
because I find the flavour too dominant, but I do like to add the yolk of a boiled egg
because it adds depth to the flavour.
Prep time 5 mins
Cook time 8 mins
Makes 2 cups
1 1/2 cups (2 big handfuls) parsley leaves, de-stemmed
1 handful (about 40) chives, chopped
1 cup olive oil 1/4 cup capers 3 cloves garlic 4 tbsp lemon juice
2 tsp Dijon mustard
ground black pepper
1/4 small red onion, chopped
1 small tin (8-10) anchovies, drained
yolk of one hard boiled egg
Pure all the ingredients in a food processor until smooth. Salsa Verde keeps in a
covered jar in the fridge for about a week or it can be frozen.
Bacon and Egg Pie
If you're looking for love, you have to make this pie! On the strength of this pie, my
husband proposed to me - it really is that good. It's perfect for a picnic or weekend
lunch.
26
Prep time 10 mins
Serves 6-8
3 sheets (450g) ready-rolled savoury shortcrust pastry

250g streaky bacon, cut into 2cm pieces
2 medium potatoes, peeled, cooked and thinly sliced
3 tbsp soft herbs (eg parsley, basil, chives or spring onion tops), chopped
14 eggs
3/4 cup milk
1 tsp salt
ground black pepper
Preheat oven to 200C/400F. Place a flat baking tray in the oven to heat - the pie will sit
on this, and the heat will help it to crisp.
Cut a piece of baking paper to fit a 40 x 30cm (16 x 12 inch) baking dish or roasting
pan. It should cover the base and reach about 3-4cm (1-1 inches) up the sides.
Remove the baking paper from the baking dish or roasting pan and lay it flat on your
bench. Dust it with a little flour and lay 2 pastry sheets on top. Join the pastry sheets by
pressing them together firmly with a small overlap. Roll out the pastry to thinly cover
the paper. Lift the paper with the pastry and lay into the baking dish or roasting pan,
covering the base and 3-4cm (1 1/4-1 1/2 inches) up the sides.
Sprinkle the bacon over the pastry. Top with the slices of potato and sprinkle with the
herbs. Break 8 whole eggs over the top.
In a mixing bowl, lightly whisk the remaining 6 eggs with the milk, salt and pepper.
Pour this evenly over the whole eggs.
Roll out the remaining sheet of pastry very thinly and cut it into narrow strips. Arrange
the strips in a lattice pattern on top of the pie, trimming off any excess.
Place the prepared pie on top of the heated baking tray and bake for 12-15 minutes until
the pastry is starting to puff and turn golden. Reduce the heat to 180C/350F and bake
until the pastry is golden and cooked through on the base (this should take a further 3540 minutes).
Serve warm or at room temperature with a salad and pickles or chutney. It will keep in a
covered container in the fridge for 2-3 days.
Tropical Marshmallows
This recipe calls for an electric mixer and a candy thermometer. But
it is remarkably easy and delivers a real wow factor.
27
Prep time 15 mins
Cook time 25 mins + 3 hours standing time
Makes 28 pieces
1 1/2 cups coarse thread coconut

1/2 cup icing sugar
2 tbsp cornflour
1/2 cup orange juice (2 large oranges)
1/4 cup fresh lime juice (2 large limes)
6 tsp powdered gelatine (2 x 10gm sachets)
2 cups caster sugar
1 cup water
2 egg whites, at room temperature
pinch of salt
For dusting: 1 1/2 cups coarse thread coconut, mixed with 1/2 cup icing sugar and 2
tbsp cornflour
Combine coconut thread, icing sugar and cornflour. Lightly grease a shallow 35 x
22cm/14 x 9 inch dish with neutral oil and spread half of the combined coconut sugar
mixture evenly across the base.
Place the orange and lime juices in a small bowl, sprinkle the gelatine over the top and
set aside. Place caster sugar and water in a saucepan (ideally one with a pouring spout)
and cook over a low heat, stirring, until the sugar dissolves. Increase the heat to medium
and boil until the syrup reaches 125C/250F on a sugar thermometer, about 15 minutes.
While the syrup is boiling, place the egg whites and salt in a clean, grease-free bowl and
whisk with an electric mixer until frothy.
As soon as the sugar syrup reaches the correct temperature, remove it from the heat, add
the citrus gelatine mixture and stir until the gelatine dissolves (it bubbles up a bit when
first added). Gradually add the hot citrus gelatine syrup to the whisked egg whites,
whisking continuously on medium speed until the mixture has doubled in size. Keep
beating at a lower speed until the bowl feels just warm to the touch, about 8-10 minutes.
Pour into the prepared dish and spread evenly with a lightly oiled spatula.
Dust the top liberally with the other half of the coconut sugar mixture. Stand at room
temperature until firm (about 3 hours). Using a sharp, hot, dry knife, cut the
marshmallow into 6 or 7 strips across the width, and then slice lengthwise into 4. Roll in
any loose coconut sugar to coat.
If you're not using the marshmallows at once, transfer to a storage container, sprinkling
with leftover coconut icing sugar and separating the layers with sheets of waxed paper.
They will keep in a sealed container at room temperature for 2-3 weeks. These
marshmallows are divine toasted - skewer them with wooden chopsticks and grill them
over the embers of a fire, or use a blow torch to caramelise them.
28
Almond Butter
Prep time:10 mins + cooling Cook time: 15 mins Makes: 2 cups
300g raw almonds or cashews

cup neutral oil, eg grapeseed
tsp salt
Place almonds in a baking dish and mix through cup oil. Spread out evenly in dish
and sprinkle with salt. Roast until golden and aromatic, about 12-15 minutes. Remove
nuts from tray and allow to cool, about 30 minutes.
Place cooled nuts in the bowl of a food processor and blend in bursts until they form a
fine crumb. Slowly add an extra cup oil and continue blending to form a smoothish
butter with a spreadable consistency do not blend too finely. Serve with lightly cooked
cauliflower, celery and fennel.
Store butter in a sealed jar in a cool place; it will keep for a couple of months.
Almond Praline
Prep time: 10 mins Cook time: 2-3 mins Makes: 2 cups
1 cup caster (superfine) sugar

2 tbsp water
75g sliced almonds (or other nuts)
Line a shallow baking tray with baking parchment or grease with oil. Place sugar and water in a
saucepan over low heat. Stir just until sugar has dissolved. Bring to the boil without stirring,
brushing down sides of pot with water to prevent crystals forming.
Cook 2-3 minutes or until syrup turns a rich gold. Add nuts and pour at once into lined tray,
tilting to spread out thinly. Cool then crush or break into shards. Store in an airtight container.
29
Aaron McLean, NZ Life & Leisure
Annabels Christmas Cake

Prep time: 20 mins Cook time: 1-3 hours Makes: 1 large or 4 small cakes
300g dried pitted dates, chopped, divided - 250ml water

2 tbsp golden syrup - tsp baking soda
300g glace red cherries - 160g dried papaya or mango chunks
160g dried pineapple rounds, quartered
160g dried figs, quartered
125g dried cranberries
125ml whiskey - 150g brazil nuts
230g whole almonds - 3 eggs
220g brown sugar
1 tsp vanilla essence - 1 tsp almond essence
200g high grade flour, sifted
tsp baking powder
1 tbsp cinnamon
1 tsp ground cloves - tsp salt
Place dates in a pot with water, golden syrup and baking soda. Bring to a simmer. Cook
until dates are mushy and liquid has been absorbed, about 5 minutes. Remove from heat
and allow to cool. While dates cool place all other dried fruits in a microwave bowl with
whiskey. Cover and cook on 50% power for 10 minutes. Stir well and mix in the nuts.
Preheat oven to 130C. Line tins with baking paper (I use recycled 450g tuna cans for
small cakes). In a large mixing bowl whisk together eggs, brown sugar and essences to
combine. Stir in date and fruit mixture. Add flour, baking powder, spices and salt. Stir
until evenly combined (there is very little batter).
Spoon mixture (which will be very thick) into prepared tin/tins, pressing firmly with the
back of the spoon. Bake until top of cake feels firm; 1 hours for small cakes and about
2-3 hours for one very large cake. Stand for 10 minutes, then turn out and brush with a
little extra whiskey or brandy while hot. Wrap a clean cloth around the cake to prevent
it drying out before storing in an airtight container. Cut with a hot knifeParte inferior do
formulrio
30
Apricot & Whisky Glazed Ham

Prep time: 20 mins Cook time: 50-60 mins Makes: 1 large ham
1 whole cooked leg ham, bone in or out

small handful whole cloves
300ml jar apricot jam
cup whisky or brandy
1 tbsp seed mustard (optional)
Cut around the shank of the ham with a sharp knife. Using your thumb, in a pushing motion
work the skin away from the thin layer of fat underneath work slowly so as not to rip through
the fat. Lightly cut a criss-cross pattern all over the surface of the fat. (Dont cut too deep or it
will split open during cooking). Push a whole clove into the centre of each diamond cut. Heat
oven to 180C.
Mix apricot jam with the whisky and mustard. Place ham in a large baking dish and spread over
the glaze. Bake for 50-60 minutes, brushing with glaze from the bottom of the roasting pan
every 10 or so minutes. Best served at room temperature.
Aaron McLean
Asian Pesto
Prep time: 5 mins Cook time: Nil Makes: 1 cup
big bunch of landcress or watercress

whole coriander plant
31

2 small chillies, stems and seeds removed
cup roasted peanuts or roasted cashew nuts
cup salad oil
Use landcress or watercress to make this indispensable pesto. Boiling water fixes the
colour of the herbs and prevents them from oxidising.
Wash a big bunch of cress and a whole coriander plant and remove and discard tough
stems. Place in a heat-proof bowl and pour over boiling water to cover. Drain at once.
Place in a blender with 2 cloves garlic, peeled, 2 small chillies, stems and seeds
removed, cup roasted peanuts or roasted cashew nuts and cup salad oil. Pure all
together until the mixture forms a smooth paste. Pesto will keep for 10-12 days in the
fridge with a layer of oil on the top.
Richard Seifert
Asparagus, Avocado & Almonds with Sesame Citrus Dressing

Prep time: 5 mins Cook time: 3 mins Serves: 4
24 spears fresh asparagus, tough ends snapped off and discarded

2 just-ripe avocados, flesh cut in wedges
cup almonds, toasted
2 tbsp sesame seeds, toasted
Sesame citrus dressing:
3 tbsp extra virgin olive oil

2 tbsp orange juice
1 tbsp lemon juice
1 tsp sesame oil
finely grated zest of lemon, no pith
sea salt and ground black pepper
Cook asparagus in enough lightly salted boiling water to cover. Cook 3 minutes then drain and
refresh under cold water. Place in a bowl with avocados, almonds and sesame seeds. Combine
the dressing ingredients and toss gently through salad. Serve at once.
32
Aaron McLean
Asparagus & Goat Cheese Tart

Prep time: 10 mins Cook time: 35 mins Serves: 4-6
100g goats feta

100g cream cheese
2 eggs
cup cream
finely grated zest of lemon
2 tbsp chopped chervil or parsley
tsp salt
ground black pepper
12-14 trimmed asparagus spears
25cm pre-cooked savoury shortcrust pastry shell
Preheat oven to 170C. Place feta and cream cheese in a bowl and beat with a wooden spoon
to soften, then whisk in eggs, cream, lemon zest, herbs and seasonings until smooth. Arrange
asparagus spears in a single layer in cooked pastry crust. Pour over cheese and cream mixture.
Bake until set, about 35 minutes.
Variation:
In summer, use sweet corn and red capsicums in place of asparagus. Spinach is also delicious
use 2-3 handfuls of chopped leaves and a little chervil in place of asparagus.
Annabel Langbein Media
Asparagus, Spinach & Lemon Risotto

Prep time: 10 mins Cook time: 25 mins Serves: 4-5 as a vegetarian meal or 6-8 as a side dish
or first course
2 tbsp butter
33
1 medium onion, finely diced

1 cup risotto rice, eg arborio
4 cups hot vegetable stock

cup white wine
1 tsp salt
ground black pepper
finely grated zest of a lemon
1 tsp thyme leaves
about 20 spears of asparagus, tough ends snapped off and discarded, spears cut
into 3-4cm lengths
1 large bunch rocket or spinach, tough stems removed
1 cup shelled broad beans (optional)
1 packed cup (80g) grated parmesan
cup toasted sliced almonds
1-2 tsp lemon juice, to taste
Heat butter in a medium-sized pot. Add onion and garlic and cook gently for 5 minutes.
Add rice, stirring over heat for a minute or two until it starts to toast a little. Stir in wine
and allow it to evaporate fully before adding stock, salt and pepper, lemon zest and
thyme.
Once stock boils, reduce to lowest heat, cover and cook for 15 minutes, lifting lid
occasionally to stir. If mixture looks at all dry at this point add a little water it should
be very sloppy. Stir in asparagus, cover and cook another 3 minutes. The rice should be
just tender and creamy. Stir in rocket or spinach, optional broad beans and most of the
parmesan and almonds. Just before serving add lemon juice and adjust seasonings to
taste. Serve sprinkled with remaining parmesan and almonds.
Nick Tresidder
Asparagus Tarts
Prep time: 10 min Cook time: 15-20 mins Makes: 8
1 sheet puff pastry

4 tsp olive paste (optional)
cup (100g) goat cheese or feta
16 trimmed asparagus spears
olive oil spray
Heat oven to 200C. Cut pastry into 8 even rectangles and place on a baking tray lined
with baking parchment. Spread with olive paste. Crumble or slice cheese over top. Place
2 asparagus spears on top of each rectangle. Grate over a little lemon zest, season and
spray with a little oil spray. Bake 15-20 minutes or until golden and pastry is cooked
through. Serve warm.
34
Nick Tresidder
Avocados with Tomatoes & Balsamic Dressing

Prep time: 10 mins Cook time: Nil Serves: 4
Balsamic dressing:
3 tbsp olive oil

1 tbsp balsamic vinegar
1 tsp dijon mustard
tsp sugar
To serve:
2 just ripe avocados ( avocado per serve)

8 cherry tomatoes (2 per serve)
Prepare Balsamic Dressing by combining the ingredients.

Choose perfect, just-ripe avocados, allowing per serve along with 2 cherry tomatoes. At
serving time, halve the avocados and remove stones. Quarter cherry tomatoes and pile into
avocado cavities, drizzle with Balsamic Dressing and serve.
Baked Apples with Crme Anglaise

Prep time: 30 mins Cook time: 1 hour (depending on size of apples) Serves: 6
6 tart or baking apples such as Granny Smith or Braeburn

20 pitted dates, chopped
cup chopped walnuts
35
6 tbsp brown sugar

2 tsp ground cinnamon
1 tsp ground cloves
cup water
2 tbsp maple syrup
6 tsp butter
Preheat oven to 160C. Remove cores from the apples in a neat plug. Use a paring knife to
enlarge the cavity to 2.5cm in diameter. Score the skin around the circumference of each apple
with a sharp knife (this allows them to split neatly around the middle when they cook).
Combine dates, walnuts, sugar, cinnamon and cloves. Stuff the mixture into the apples and
place them in a shallow baking dish.
Drizzle the water and maple syrup over the apples. Dot each apple with 1 teaspoon butter and
bake them until they are wrinkly and soft and starting to puff. This should take about 1 hour,
depending on the size of the apples.
Serve hot accompanied by a dish of Crme Anglaise.
Baked Sicilian Olives

Prep time: 10 mins Cook time: 30 mins Makes: 30 olives
30 black or green olives in brine, drained

4 cloves garlic, minced
2-3 thin strips lemon peel and orange peel, cut with a vegetable peeler
1 red chilli, seeds and pith removed, flesh finely chopped
10 fennel seeds
cup olive oil
Crush olives with the back of a knife to break skin. Place in roasting dish with other ingredients.
Bake at 160C for 30 minutes. Cool and pack in a jar with oil. They keep for months.
36
Balsamic Chicken Breasts with Crispy Mint & Pinenuts

Prep time: 10 mins + marinating Cook time: 25 mins Serves: 6
6 single chicken breasts, skin on

cup balsamic vinegar
3 tbsp brown sugar
Sauce:
1 tbsp olive oil

3 cups chicken stock
1 cup white wine
2 whole sprigs mint
1 tsp grated fresh ginger
salt
cup whole mint leaves, fried
cup pinenuts, toasted
Mix chicken with balsamic vinegar and brown sugar. Leave to marinate in the fridge for at
least hour, or up to 12 hours.
To make sauce, heat oil in a large heavy fry-pan and gently cook garlic for a few seconds. Add
stock, wine and whole mint sprigs. Simmer for 10 minutes, or until reduced to of the volume.
Add ginger. Remove from heat and discard mint. Sauce can be made well ahead of time and
refrigerated.
To cook chicken, pre-heat oven to 220C. Season marinated chicken with salt and place skin
side up on a shallow baking tray and bake for 15 minutes until golden. At the end of cooking,
brush any cooking juices over the skin to give it a great colour. Heat sauce and add marinade
from the chicken. Remove chicken from oven, add to hot sauce, simmer very gently on lowest
heat for 5-10 minutes. Place chicken on hot dinner plates, spoon over sauce and top with fried
mint leaves and toasted pinenuts. Try serving the chicken with potatoes and steamed green
beans.
37
Nick Tressider
Balsamic Dressing
Prep time: 5 mins Cook time: Nil Makes: cup
cup extra virgin olive oil

juice of 1 lemon
1 tsp brown sugar
1 tsp dijon mustard
tsp salt
ground black pepper
Whisk all ingredients, or shake together in a jar. Dressing will keep in the fridge for over a
week.
Aaron McLean
Balsamic Glaze
Prep time: 5 mins Cook time: 10-15 mins Makes: cup
1 cup balsamic vinegar

cup apple juice
Combine balsamic vinegar and apple juice in a small saucepan and bring to the boil.
Simmer until thickened and reduced to cup, about 10-15 minutes. Pour into a bottle
and cool to room temperature. Glaze will keep for weeks. Reheat gently to bring to a
spoonable consistency.
38
Aaron McLean
Balsamic-Glazed Duck Salad

Prep time: 15 mins Cook time: 2 hours Serves: 4
12 dried or fresh figs

cup freshly squeezed orange juice
6 large duck legs
3 red onions, each cut into 8-10 wedges
1 tbsp honey
1 recipe Balsamic Glaze or commercial balsamic crema
cup chicken stock
To serve:
4 large handfuls (150g) watercress or rocket

2 oranges, peeled and segmented
Preheat oven to 220C. Place figs and orange juice in a pot and simmer for 2 minutes.
Prick duck legs all over with a sharp fork and season with salt and pepper. Place in a large,
shallow roasting dish and roast until most of the fat has been rendered out and the skin is
golden, about 45 minutes. Transfer legs to a platter and discard fat from the dish.
Reduce oven temperature to 190C. Arrange figs and onion wedges in the roasting dish. Drizzle
over the fig cooking liquid, olive oil, honey and 1 tablespoon of the balsamic glaze. Season with
salt and pepper.
Arrange duck legs on the onions and figs, pour chicken stock around and bake until duck is very
tender, 1-1 hours. Remove from oven and stand for 20-30 minutes before serving.
Divide watercress and oranges between 4 serving plates. Place duck legs, onions and figs on
top. Pour the pan juices over and drizzle with a little balsamic glaze.
39
Banana Cake
Prep time: 15 mins Cook time: 1 hour (less for smaller cakes
small cakes or 12 muffin-sized cakes
Makes: 1 large cake, 4
250g butter, softened

1 cups sugar
4 eggs
2 tsp natural vanilla essence
4 very ripe bananas, peeled and mashed (about 2 cups)
2 tsp baking soda
cup hot milk
3 cups flour
2 tsp baking powder
Lemon icing:
50g butter, softened

3 tbsp lemon juice
3 cups icing sugar
Preheat oven to 170C. Line a 23cm round cake tin with baking paper or prepare 4 x
10cm tins (recycled large 425g tuna cans are perfect) or 12 muffin tins.
Beat butter and sugar until creamy. Beat in eggs and vanilla then bananas. Dissolve
baking soda in hot milk and add to mixture. Sift over flour and baking powder and fold
in.
Spoon mixture into prepared tin(s) and smooth top. Bake until a skewer inserted in the
centre comes out clean and the top is springy to the touch. One large cake will take 5060 minutes, allow 45-55 minutes for 4 medium cakes and about 20 minutes for muffinsized cakes. Cool in tin and ice when cool. Store in a sealed container in a cool place for
2-3 days or wrap un-iced cake and freeze.
Lemon icing:
Beat together butter, lemon juice, icing sugar and tbsp hot water until creamy.
40
Aaron McLean
Barbecue Eggplant Slices

Prep time: 10 mins Cook time: 10 mins Serves: 4 as an accompaniment
1 large or 2 medium eggplant, sliced into rounds about 1.5 cm thick

1 tbsp salt
3 tbsp oil
1 tsp crushed garlic
juice of lemon
2 tbsp chopped fresh basil or parsley
ground black pepper
Score the eggplant slices lightly with a sharp knife in a diamond pattern on both sides. Sprinkle
the slices with salt and leave to stand for at least 30 minutes. Rinse off salt and pat dry with
paper towels. Mix oil with garlic, lemon juice and herbs and brush over both sides of each slice.
Arrange eggplant slices in a single layer on a preheated barbecue and cook over medium heat
for about 10 minutes, turning frequently until the slices are golden brown and tender
throughout. Season the slices and serve.
Cook's note: This recipe can also be cooked conventionally in a frypan.
Barbecue Spiced Fruit Pouches

Prep time: 10 mins Cook time: 10-12 mins Serves: 4
cup fruity white wine, eg riesling

2 tbsp maple syrup
tsp ground cloves
zest of 1 orange
41
6-8 stone fruit, eg plums, apricots or peaches
In a small mixing bowl, combine the wine, maple syrup, cloves and orange zest. Stir to
evenly combine. Halve and destone 6-8 stone fruit. If fruit are large, cut each half into
one or two wedges.
Divide fruit into quarters and place each quarter on a large square of foil. Pull up the
sides slightly to hold. Add 2 tbsp of the wine and maple syrup mixture. Form the foil
into pouches, sealing the top with a tight twist. Chill until ready to cook.
Place pouches on a heated barbecue. Cook for 10-12 minutes. Serve hot with ice cream,
or chill and serve with cold runny cream.
Barbecue Turkey
Prep time: 10 mins (plus marinating) Cook time: 2-2 hours Serves: 6-8
Brine:
2 tsp fennel seeds

2 tsp chopped rosemary leaves
2 tsp whole peppercorns
cup salt
cup sugar
8 cups water
Turkey:
4.5-5.5kg turkey (you can go bigger)

rosemary sprigs, to cook
cup barbecue wood chips (optional)
cup sieved apricot jam, to glaze
Mix spices, rosemary, peppercorns, salt and sugar with water and stir until dissolved (if you
use hot water to dissolve make sure it is cooled before adding to turkey)
Clean turkey inside and out and place in a large clean whole proof bag or bucket. Pour over all
the marinade including spices. Cover and stand in a cold place for at least 12 hours or up to 24
hours.
42
Half an hour before cooking, put the barbecue on to preheat. If using a Weber you will need 1
and a half packets of bbq briquets or charcoal. Move the coals to arrange a tinfoil pan in the
centre of the barbecue (this collects juices as well as creating an indirect heat source).
If you like a slight smoky flavour soak half a cup of untreated wood chips in cold water to add
to the barbecue coals when you put the turkey on to cook.
Remove the turkey from the marinade and dry inside and out with paper towels.
Place a bed of rosemary on barbecue and arrange the bird on top breast facing upwards, so
that the coals are around rather than directly under it. Sprinkle soaked wood chips onto coals
if using. Cover barbecue and cook for 2 hours - check after 15 minutes cooking that the vents
are not too open and its not too hot. Brush turkey with apricot jam and continue cooking until
the juices in the cavity are brown not bloody, internal temperate in the thigh is 85 C, or the
turkey times pops out( though I find at this stage it is slightly overdone). A 4.5kg turkey takes
about 2 hours, larger birds will take longer.
Remove the turkey from the barbecue and turn it to rest breast side down on a platter (this
also allows all the juices to seep into the breast). Cover bird with tinfoil and place a couple of
clean teatowels on top. Rest for at least 20 minutes before serving. Carve bird and serve with
hot Spicy Mango Sauce.
Kieran Scott
Berry Compote
Prep time: 5 mins Cook time: 20-25 mins Serves: 8-10
3 cups mixed frozen berries, eg boysenberries and blueberries

1 cup sugar
1 vanilla pod
2 bay leaves
In a pot heat together berries, sugar, vanilla and bay leaves, stirring until the sugar has
dissolved. Simmer for about 15-20 minutes until mixture is reduced and slightly syrupy.
Remove vanilla pod and bay leaves. Serve warm. Sauce reheats well.
43
Aaron McLean
Berry Souffls
Prep time: 15 minutes Cook time: 5-6 minute Serves: 6
Berry sauce:
3 cups fresh or frozen raspberries or blackberries

cup sugar
cup water
1 tsp lemon juice
1 tbsp cornflour mixed with 1 tbsp water
3 large egg whites, at room temperature
cup caster sugar
Optional:
cup chopped pistachios
This simplified version of a souffl (traditionally made with an eggy custard base) is foolproof
and very light, using just sweetened whipped egg whites folded into a hot fruit pure. Even
better, you dont need to be whisking when your guests arrive as the assembled souffls will
hold in the fridge for several hours, ready to bake when needed.
Combine berries, sugar, water, vanilla and lemon juice in a saucepan and bring to a simmer
over medium heat. Add cornflour paste and stir until lightly thickened. Simmer for 2-3
minutes. In a large, very clean mixing bowl beat egg whites and caster sugar until thick and
glossy and sugar has fully dissolved (rub a little mixture between fingers to check).
Bring berry mixture back to a boil. Gently fold cup of the boiling berry mixture into the
meringue, swirling it into a marbled pattern. Divide remaining berry sauce between six cup
ramekins and top with meringue mixture. Sprinkle with nuts if using. If not cooking at once,
place souffls in the fridge for up to 4 hours.
Preheat oven to 190C. Bake souffls until just beginning to brown, 5-6 minutes. Do not
overcook or they will shrink. Remove from oven and serve.
44
Buttercrunch Cucumber Pickles

Prep time: 20 mins + 12 hours standing Cook time: 15 mins Makes: 4 large jars
3-4 telegraph cucumbers, very thinly sliced (about 12 cups)

4 large onions, peeled and very thinly sliced
cup salt
3 cups sugar
4 cups white vinegar
2 tsp turmeric
1 tsp celery seed 2 tbsp mustard seed
4 cloves garlic, thinly sliced
Place sliced cucumber and onions in a large, non-corrosive bowl, sprinkle with salt and cover
with cold water. Leave at least 12 hours then drain off all liquid. Place the sugar, vinegar,
turmeric, celery, mustard and garlic in a large pot and bring to the boil over high heat. Add the
drained cucumbers and onions. As soon as the liquid boils remove from heat and spoon into
sterilised jars, leaving 1cm at the top. Screw down tightly with plastic lids and store in a cool
place.
Kieran Scott
Caponata Sauce
cup currants 1 large eggplan 4 tbsp olive oil

1 onion, chopped
3 sticks celery, sliced
2 cups Italian tomatoes (oval, low acid), diced
1 cup tomato juice
1 tbsp sugar
8-10 black olives, chopped
1 tbsp capers, soaked and rinsed salt and ground black pepper, to taste
Cover currants in boiling water and stand for 10 minutes. Drain. Cut eggplant into 2cm dice
and soak in salted water for 30 minutes. Drain and dry.Heat olive oil in a large frypan and fry
eggplant until golden and tender, about 15 minutes. Set aside. In the same pan, fry the onion
until starting to colour then add currants and all remaining ingredients except olives and
capers. Cook until celery is tender. Return eggplant to pan and add olives and capers. Season
to taste with salt and pepper and set aside.
45
Christopher Way
Chicken & Bacon Wraps

8 chicken breasts
8 rashers streaky bacon
8 bay leaves (optional)
1 tsp salt
10-12 grinds pepper
Preheat oven to 200C . Wrap bacon around chicken. If using bay leaves, place one on
each breast under the bacon. Season with salt and pepper.
Place chicken breast on baking tray lined with baking paper. Bake until golden and
cooked, about 35 minutes. Serve with Greek Salad.
Cooked chicken will keep in the fridge for 2 days or can be frozen.
Aaron McLean
Chicken & Mint Salad Rolls

Prep time: 30 minutes Cook time: Nil Serves: 8-10
100g rice vermicelli noodles

1 iceberg lettuce, very finely shredded
1 large carrot, peeled and coarsely grated
tsp sugar
1 cup torn mint leaves (60-70 leaves)
3 tbsp chopped coriander leaves
2 cooked chicken breasts (200-250g), very finely shredded
30 small or 20 large rounds of rice paper
46
The kids often whip up rice-paper salad rolls like these for a summer snack. They are
wonderfully light and refreshing to eat. Adding lots of mint is the key to their zingy
taste. They can also be made with pork or shrimps.
Place noodles in a bowl, pour over boiling water and soak for 10 minutes. Drain and cut
in several places with kitchen scissors.
Place lettuce and carrots in a mixing bowl with sugar and chopped herbs. Mix through
noodles and chicken.
Dunk sheets of rice paper into warm water to fully immerse then transfer to a bench
covered with a clean, damp cloth. Wait for a minute for the paper to soften and become
flexible. (If you try to roll them before this they will split.)
Place a small handful of the chicken mixture on the centre of each wrapper. Roll up
tightly, tucking in the sides as you go. Transfer rolls to a plate, seam side down, and
cover with a damp paper towel or plastic wrap. Chill if not serving at once; they will
hold their shape for 24 hours. Serve with peanut chilli dipping sauce.
Nick Tresidder
Chicken & Mushroom Pie

Prep time: 15 mins Cook time: 1 hour & 10 mins Serves: 6-8
2 tbsp olive oil

400g button mushrooms, wiped with a damp cloth
3 strips bacon, diced
8-10 baby onions, peeled and halved
8-10 cloves garlic (1 small head), peeled and halved lengthways
400g can tomatoes in juice, chopped
1 cups red wine
3 cups good chicken stock
1 tsp finely chopped fresh rosemary
2 tsp finely chopped fresh thyme
2 tbsp finely chopped Italian parsley
2-3 bay leaves
1 tsp salt
ground black pepper, to taste
3 tbsp cornflour
2 tbsp port or red wine
47
800g boneless, skinless chicken thighs, quartered

400g puff pastry
1 egg, beaten, or a little milk to glaze
Heat oil in a large, heavy pan. Add mushrooms and bacon. Brown well, then remove and set
aside. Add onions and garlic to pan and cook gently 8-10 minutes or until onion is softened and
starting to brown.
Add tomatoes and their juice, wine, stock, herbs, seasonings and browned mushrooms and
bacon. Simmer gently 20 minutes. Combine cornflour and port or wine and mix into sauce,
stirring over heat until lightly thickened. Adjust seasonings to taste. Cool. Sauce can be
prepared ahead of time to this point, cooled and chilled or frozen.
Heat oven to 200C . Place raw chicken in a large, shallow baking or pie dish. Pour over cooled
sauce and mix until evenly combined. Roll out pastry to cover top of dish. Cut a 3cm strip of
pastry and run it around the edge to form a double layered rim. Crimp this with your thumbs
or a fork. If desired garnish top with pastry leaf cut-outs. Brush with egg or milk to glaze and
cut a few steam vent holes. Bake 40-45 minutes or until pastry is golden and crispy.
Chicken Laksa
Prep time:
10 mins
Cook time:
12-15 min
Serves: 6
300g rice sticks
Laksa sauce:
2 tbsp neutral oil

2cm piece (1tbsp) root ginger, peeled and grated
finely grated zest of 1 lime
about 2 tbsp laksa or curry paste, to taste (brands vary considerably in heat)
400ml coconut cream
1 heaped tsp brown sugar
1 tbsp fish sauce
1-2 whole chillies (optional)
48
2 tomatoes, cored and diced

2-3 (500-600g) skinless chicken breasts, very thinly sliced
large bunch (200g) spinach, washed and de-stemmed
a little salt and ground black pepper
6 hard boiled eggs, peeled and halved
Salad garnish:
telegraph cucumber, finely diced

150g bean sprouts
2 spring onions, finely sliced
handful each of coriander and mint leaves
red chilli, finely sliced
Place rice sticks in a heatproof bowl and pour over boiling water to cover, stirring to fully
submerge. Leave on the bench to soak while you make the laksa sauce and salad garnish.
To make the sauce, heat the oil in a large pot and sizzle ginger, garlic, lime zest and curry paste
for a minute. Add stock, coconut cream, sugar, fish sauce, optional chillies and tomatoes.
Simmer for 5 minutes, then add sliced chicken, reduce the heat to a low simmer and cook
gently for another 3-5 minutes until chicken is cooked through. Just before serving mix in the
spinach and season to taste.
Prepare the salad garnish and arrange on a platter. Drain noodles and divide them between
serving bowls. Arrange two egg halves on top of each and spoon over the laksa. Serve with the
platter of salad garnish so everyone can help themselves.
Chicken Teriyaki Noodles

Prep time: 15 mins + 15 mins marinating Cook time: 10 min Serves: 4
cup Teriyaki Marinade

400g boneless chicken breasts or thighs, very thinly sliced
2 tbsp oil
500g mixed fresh or frozen stir-fry vegetables, sliced, eg beans, broccoli, capsicum,
celery, snow peas, peas, carrots
650g cooked udon or soba noodles, drained, or 270g dry noodles, cooked and drained
2 tbsp cornflour mixed with 2 tbsp water
1 cup water
2 tbsp oyster sauce
49
2 tbsp toasted sesame seeds (optional)
At least 15 minutes (or up to 4 hours) before cooking, mix marinade through chicken in a
bowl. Cover and chill.
Heat oil in a large wok, remove chicken from marinade (keep this for later) and stir-fry in
batches over high heat until chicken is browned, 2-3 minutes. While chicken cooks, place
vegetables in a bowl. Cover with boiling water, let sit for 2 minutes then drain thoroughly. (If
using frozen vegetables, pour over boiling water to cover then drain at once.)
Place cooked chicken, reserve marinade, drained vegetables and cooked noodles into a large
pot. Mix cornflour with 2 tablespoons water and stir into chicken, noodles and vegetables with
1 cup water and oyster sauce. Simmer 2 minutes. Sprinkle with optional sesame seeds. Serve
immediately.
Chicken, Avocado & Grape Salad

Prep time: 10-15 mins Cook time: 6-8 mins Serves: 4
leaves from 1 soft lettuce, washed and dried

1 cooked chicken, bones, skin and fat removed, flesh torn into bite-sized pieces, or
400g cooked chicken, sliced
2 stalks celery, angle sliced
250g mixed black and green grapes, preferably seedless
1 large avocado, peeled and cut into chunks
2 tbsp flaked or slivered almonds, toasted
Curry yoghurt dressing:
cup Greek yoghurt or cream

2 tbsp lemon juice
tsp curry powder
tsp salt
ground black pepper
Divide lettuce leaves between 4 serving bowls.
50
Place chicken and other salad ingredients in a mixing bowl. Stir together yoghurt or cream,
lemon juice, curry powder, salt and pepper in a small bowl. Gently toss through salad. Spoon
salad on top of lettuce leaves.
Variation:
Use apricots or peaches when in season instead of grapes.
Aaron McLean
Chicken, Bacon & Apricot Wraps

Prep time: 15 mins
Cook time: 20 mins Serves: 8
8 dried apricots, chopped

8 dried pitted prunes, chopped
cup dried cranberries or cherries
cup brandy or cointreau
- cup ricotta or sieved cottage cheese
8 chicken supremes or single breasts
8 rashers bacon
juice of 1 lemon
Mix chopped fruits with brandy. Microwave for 5 minutes or stand for an hour to absorb. Cool.
Mix in ricotta.
Season chicken pieces and wrap a rasher of bacon around the circumference of each piece so
its sits up like a small collar. Top with a small handful of the fruit mixture. Chill until ready to
cook.
Heat oven to 200 C. Place wraps on a baking tray or roasting dish (lined with baking paper to
save on washing up), squeeze over lemon juice and bake in the oven for 20 minutes until pale
gold and the juices run clear when chicken is skewered in the centre. Leave to stand for 5
minutes.
51
Chocolate Ganache
Prep time: 5 mins
Cook time: 5 mins + standing Makes: 4 cups
500ml cream
500g best quality dark chocolate, roughly chopped
Pour the cream into a medium pot and heat it until it is almost but not quite boiling.
Youll know its ready when bubbles start to form around the edge of the pot. Remove
from the heat and add the chocolate. Stand for 2 minutes, then stir until the chocolate is
fully melted into the cream. Whisk until smooth and glossy. When you start to stir it,
you think it wont come together, but it will.
If youre not using the ganache straight away, store it in a jar in the fridge for up to two
weeks. When youre ready to serve it, gently warm in a pot or microwave to soften.
Kieran Scott
Chocolate Truffle Fudge Cake

Prep time: 10 mins Cook time: 10 mins + 1 hour setting Makes: 30 small pieces
125g butter
cup caster sugar
2 tbsp milk
2 tbsp golden syrup
2 tbsp drinking chocolate
1 tbsp cocoa
250g packet plain sweet biscuits, crushed
52
1 cups chocolate cake crumbs or crumbed chocolate sponge

nip of whisky or rum (optional)
60g glac cherries, chopped
cup raisins
250g dark chocolate melted, for icing
Heat butter, sugar, milk and syrup. Add drinking chocolate, cocoa and biscuits and mix. Add
all remaining ingredients apart from the dark chocolate and mix. Press into 20cm sandwich tin
or flan dish. Melt dark chocolate and spread over to ice. Allow to set. Cut with a sharp hot
knife. Store in the fridge in a sealed container.
Nick Tresidder
Cobb Salad of Corn, Avocado & Tomato with Basil Oil

1 cups whole kernel corn, cooked, or thawed if frozen

4 tomatoes, cored and cut in wedges
1 large just-ripe avocado, cut in chunks
2 tbsp finely chopped red onion
2 spring onions, thinly sliced
cup Basil Oil
tsp salt
ground black pepper
Toss all ingredients together and season to taste. Serve with meat or poultry.
Storage:
Prepared salad can be stored in the fridge for up to 2 hours. For longer storage add the
avocado at serving time. Return to room temperature before serving.
Chicken Cobb Salad:
Shred the flesh of 1 cooked chicken or 2 smoked chicken breasts into the salad for a main
course.
Clare Rogers30/03/2011
53
Found the Salad so refreshing, especially with the cob corn taste, had the
smoked chicken diced into it. Excellent. I follow all the recipes and have 2 of
your books.
Christine7/04/2011
Love the sound of these ingredients mixed together but am intrigued about the
basil oil - have yet to try this and being a fan of basil flavours think it would be a
welcome addition to my pantry! Will definitely be trying this salad in the very
near future: )
Nick Tressider
Coconut & Banana Flapjacks

Prep time: 20 mins Cook time: 10 mins Makes: 12
2 eggs, separated
2 cups milk
cup sugar
1 tsp vanilla essence
2 cups plain flour
3 tsp baking powder
tsp salt
cup coarse thread coconut, lightly toasted
1 mashed ripe banana
To serve:
sliced banana, grilled bacon, maple syrup
Beat egg yolks, milk, sugar and vanilla. Combine flour, baking powder and salt, add to egg
mixture and beat until smooth. Mix in the coconut and banana. Leave to stand for at least 15
minutes or up to 3 hours in the fridge.
Whisk egg whites to soft peaks and fold into mixture gently. Heat a lightly oiled frypan. Spoon
ladlefuls of batter into pan and cook over a medium heat. Flip flapjacks once the bubbles that
form on the top start to pop. Serve with sliced bananas, grilled bacon and maple syrup.
Variation: To make plain flapjacks, leave out the banana and coconut and add another 2 tbsp
flour.
54
Crme Anglaise
Prep time: 15 mins Cook time: 5 mins Makes: 2 cups
2 cups milk
cup sugar
3 egg yolks
2 tsp cornflour
1 tsp vanilla extract
5 cardamom pods (optional)
Heat the milk in a pot. While it is heating, put the sugar, egg yolks and cornflour in a
bowl and whisk to combine.
Mix a little of the hot milk into the egg yolk mixture, then stir the egg mixture into the
remaining hot milk. Add vanilla and cardamom pods, if using. Stir over a low heat until
thickened slightly, then allow to simmer for another 40-50 seconds, stirring gently.
If youre not using the Crme Anglaise at once, cover the surface with waxed paper to
prevent a skin forming. (It will keep in a covered container in the fridge for a week.)
Gently reheat when required
Crisp Cauliflower & Cashew Salad

Prep time: 5 mins Cook time: Nil Serves: 6 as a side dish
200g cauliflower, cut into florets, stems discarded

cup salted roasted cashews
1 tsp grated ginger
2 tsp neutral oil
Place cauliflower and cashews in the bowl of a food processor and pulse a few times
until mixture resembles coarse crumbs. Mix in coriander leaves, ginger, oil and a pinch
of salt and a few grinds of pepper. Toss to combine evenly.
55
Crispy Fried Zucchini Flowers

Prep time: 10 mins + standing time Cook time: 3 mins per flower
3 tbsp olive oil

1 cup plain flour
salt
150ml tepid water
finely grated zest of 1 lemon, and/or torn basil or parsley leaves (optional)
1 egg white
zucchini flowers
oil, for frying
Stir olive oil into flour with a pinch of salt. Add water and stir until smooth and creamy,
adding more water if needed. Add some lemon zest or torn basil or parsley leaves as
desired. Stand for at least 2 hours.
Just before using, beat egg white until stiff and fold into batter. Dunk zucchini flowers
into batter to lightly coat and shallow-fry in a small pan in about 1cm oil, turning as
they brown. Drain on paper towels and serve hot.
Crostini and Croutons

Prep time: 3 mins Cook time: 15-20 mins Makes: Approx 30
1 baguette or rustic country loaf

extra virgin olive oil
56
Preheat oven to 180C. Slice the baguette on an angle into 1cm thick slices. Spread
bread slices out on a baking tray and brush with olive oil. Bake until golden and crisp,
about 20 minutes.
Cool and store in an airtight container. These will keep for about a week and can be recrisped in a hot oven for 5 minutes.
Double-Baked Souffls with Blue Cheese & Spinach

Prep time: 15 mins Cook time: 20 mins + 5-7 mins reheating Serves: 6-8
60g butter, plus extra to butter ramekins

cup plain flour
2 cups milk
pinch of ground nutmeg
5 egg yolks
1 cup cooked spinach, all moisture squeezed out
150g crumbled, firm blue cheese
cup fresh chervil or other fresh herbs, eg parsley or tarragon
6 egg whites
To reheat:
about cup cream

a little fresh parmesan, shaved with a potato peeler
Pre-heat oven to 175C. Butter 8 small ramekins and put in the fridge. Then butter again this
prevents mix from sticking.
Melt butter in a large pot, add flour and stir over heat for a minute. Whisk in milk, nutmeg, salt
and pepper, stirring constantly until sauce simmers and thickens. Remove from heat and beat
in egg yolks, one at a time. Beat in spinach, cheese and half the herbs, reserving rest of herbs
for garnish. Whip egg whites until stiff in a clean dry bowl. Add of egg whites to sauce and
fold in until thoroughly mixed. Add remainder of egg whites and fold together as lightly as
possible. Fill ramekins to top. Smooth tops and run your thumb around edge of dishes so
souffls rise evenly.
57
Set ramekins in a deep roasting dish lined with a clean tea towel, so the dishes dont crack.
Pour boiling water around them to come half-way up the sides of the dishes. Place
immediately into hot oven. Bake until souffls are puffed, browned and just set in the centre,
15-20 minutes. Serve at once.
For use later, take out of water bath and leave to cool the souffls will shrink back into the
ramekins, pulling away slightly from sides. Unmould them into an ovenproof dish and keep
covered in the refrigerator for up to 24 hours. To reheat, drizzle cream over souffls.
Heat oven to 220C. Bake souffls until browned and slightly puffed, 5-7 minutes. Sprinkle with
chervil, top with a few shavings of fresh parmesan and serve immediately.
Variation: For Smoked Salmon Souffls replace spinach and blue cheese with 120g finely
chopped smoked salmon and 1 cup tasty cheese.
Nick Tresidder
Easy Lime Hollandaise

Prep time: 5 mins Cook time: Nil Serves: 4-6
3 fresh egg yolks, at room temperature

2 tbsp lime juice
tsp salt
ground black pepper
100g butter
Blitz yolks, lime juice, salt and pepper in a food processor or blender. Heat butter until
bubbling but not browned (it needs to be very hot for the sauce to fully thicken). With
food processor motor running, gradually add hot butter to egg mixture in a slow stream.
Chill if not using within a couple of hours.
If sauce has been chilled, reheat with care as it will curdle if overheated. I find the best
way to do this is to sit a bowl of sauce inside a bowl of hot water for a minute or two.
58
Nick Tresidder
Espresso Granita
Prep time:
10 mins + 2 hours freezing Cook time: Nil Serves: 6
3 cups very strong hot coffee

1 cup sugar
2 tbsp liqueur (optional)
Mix coffee with sugar until sugar dissolves. Stir in liqueur if using. Pour into a shallow
tray about 30cm x 18cm and freeze until slushy, about 2 hours.
Stir with a fork, breaking up icy lumps, and freeze until firm. To serve, work a fork or
spoon across the surface to shave off a fine ice, and scoop into serving glasses. (If
mixture is very hard turn on to a chopping board and chop, then crush with a fork).
Granita will keep for several weeks in a covered container in the freezer. Break up just
before serving.
Aaron McLean
Fettucine with Prawns, Asparagus & Mascarpone

300g fresh or 200g dried fettucine

1 tbsp olive oil
200g raw prawns
200g asparagus, chopped
1 clove garlic, crushed
59
80g mascarpone or cream cheese, softened

2 tbsp lemon juice
2 tbsp chopped parsley or chervil
Cook fettucine according to packet instructions. Heat olive oil in a heavy pan and
add prawns, asparagus, crushed garlic and lemon zest. Season with salt and pepper. Stirfry over high heat until prawns change colour, 2-3 minutes.
Drain pasta, reserving cup of the cooking liquid. Gently stir mascarpone or softened
cream cheese into the reserved cooking liquid until melted. Add the pasta and toss to
coat. Mix in cooked prawn mixture, lemon juice and chopped parsley or chervil.
Adjust seasoning to taste and serve.
Aaron McLean
Fideua
Prep time: 10 mins
Cook time: 10 mins Serves: 6

2 tsp smoked sweet paprika
-1 tsp chilli flakes
375g dried angel-hair pasta or ribbon egg noodles
cup white wine
4 cups fish or chicken stock
20 strands saffron
3 large tomatoes, chopped
1 tsp salt
ground black pepper
Seafood:
300g prawns
1.3kg fresh mussels/and or cockles in the shell
400g boneless fish, cut into chunks
Garnish:
cup finely chopped parsley

wedges of lemon or lime
60
diced flesh of 2 roasted red capsicums (optional)
This noodle-style version of paella can be prepared using seafood, chicken or even spicy
sausage. The noodles cook much more quickly than rice so take note of the cooking
time for noodles or pasta before you start.
Heat oil in a large, deep pan and sizzle garlic, paprika and chilli flakes for a few
seconds. Break up
noodles or pasta into small pieces with your hands and add to pan. Stir over heat for a
minute or two until noodles start to brown a little. Add wine, stock and saffron if using,
cover and bring to a simmer.
Add tomatoes, seasonings and all the seafood, stirring to combine evenly and pushing
the mussels into the mixture to submerge their bases. Cover and cook until mussels
open, 5-6 minutes.
Garnish with parsley, wedges of lemon or lime and roast capsicums if using.
Nick Tresidder
Fish Curry
cup coconut cream

cup desiccated coconut
cup roasted cashews
1 tsp brown sugar
1-2 seeded green chillies
2 cups coriander leaves
juice and finely grated zest of 2-3 limes
3 cloves garlic
2 tbsp chopped fresh ginger
tsp ground turmeric
1 tbsp cumin seeds
1 tsp salt
2 cups fish stock or chicken stock
2 medium potatoes, cut in 3cm dice
225g peeled, seeded pumpkin, cut in 2-3cm pieces
500g fresh, skinless white fish fillets, sliced in 3-4cm chunks
61
In a food processor pure together coconut cream, desiccated coconut, cashews, brown sugar,
chillies, coriander leaves, lime juice and zest, garlic, ginger, turmeric, cumin seeds, salt and
stock. Simmer 10 minutes.
Add potatoes and pumpkin and simmer gently for 20 minutes. Add fish fillets and stir well,
cover and cook for 5 minutes without stirring until fish is cooked through. Spoon into serving
bowls and top with lightly cooked green beans. Accompany with rice.
Kieran Scott
Flash-Roasted Fish with Red Pepper Sauce

flesh of 2 roasted red peppers

cup stock or orange juice
4 x 180-200g boneless fish fillets
cup good olive paste, or herb pesto or other flavour paste
4-6 sliced courgettes or a large bunch green beans, ends trimmed off
Pre-heat oven to 250C. To prepare sauce, pure red peppers with stock or juice until smooth.
Season to taste with salt and pepper. Put to one side (it will keep for several days in the fridge
and can also be frozen).
To cook fish, place fillets in a lightly oiled baking dish and fold under any thin edges. Spread
with olive paste or another paste or pesto. Bake fish for 5-8 minutes until flesh shows very
little resistance when pressed. Check after 5 minutes. Do not over cook the fish should still
be slightly translucent in the centre and not flake too easily. While fish cooks, heat red pepper
sauce and cook courgettes or beans.
To serve, spoon Red Pepper Sauce into the centre of each plate. Top with a mound of beans
and place fish on top.
62
Kieran Scott
Flash-Roasted Salmon with Chilli Lime Glaze

6 fresh salmon fillets (150g), pin bones removed

cup Thai sweet chilli sauce
cup fresh lime juice
finely grated zest of 1 lime
Preheat oven to 250C. Arrange salmon in a baking dish lined with baking paper, season with
salt and pepper. Mix chilli sauce, lime juice and zest. Spread half over fish. Bake for 5-6
minutes until cooked through. Heat rest of sauce and spoon over.
Serve salmon fillets on rice with lightly cooked spinach.
Nick Tressider
Fragrant Seafood Spaghetti

Prep time:
10 mins Cook time: 10 mins
Serves: 4
2 tbsp olive oil

a pinch of red pepper flakes
50 fresh cockles or mussels, washed
1 large tomato, peeled, seeded and diced
cup fruity white wine, eg riesling
400g dried spaghetti
cup chopped Italian parsley
ground black pepper
200g raw shrimps, prawns or scallops (optional)
63
Heat oil in a large pot and sizzle garlic and pepper flakes for a few seconds. Add shellfish,
tomato and wine. Cover tightly and cook for 3-4 minutes, until shellfish open. Discard any that
remain closed. Lift half the meat from shells, discard shells and return meat to pot.
In a separate pot, cook pasta in unsalted water for 4 minutes less than manufacturers
instructions. Drain, reserving 2 cups of cooking water. Add pasta and 1 cup of the cooking
water to the shellfish pot, along with parsley, pepper and extra virgin olive oil. Cook for 4
minutes, adding more pasta water if the mixture appears too dry. Stir well to combine flavours
and serve.
If using shrimps, prawns or scallops do not pre-cook them. Add these to the pasta pot
with parsley etc and cook for just 2 minutes (you will probably need more salt).
Kieran Scott
Fresh Mango Salsa

Prep time:
3 mins Cook time: Nil Makes: 2 cups
2 mangoes, peeled and flesh chopped, or 425g can mangoes, drained and chopped
2 tbsp Thai sweet chilli sauce
2 tbsp fresh lime or lemon juice
2 tbsp chopped fresh coriander
Combine all ingredients. Chill in the fridge until ready to serve. Salsa will keep for up to 12
hours.
Nick Tresidder
Fruit Salad with Vanilla Syrup

Prep time: 5 mins + cooling time Cook time: 12 mins Serves: 4
Vanilla syrup:
64
cup sugar
1 cup water
2 vanilla pods, split lengthways, or 2 tsp pure vanilla extract
Fruit salad:
6 kiwifruit, peeled and sliced

1 ripe green melon, peeled, seeded and sliced
small bunch green grapes
1 punnet strawberries, hulled and sliced
To make the syrup heat sugar and water over medium heat, stirring occasionally, until
sugar dissolves. Add split vanilla pods and lemon zest. Simmer gently for 10 minutes.
Cool before using. Syrup will keep in fridge for months.
To serve, place fruit in a serving bowl and drizzle over cup vanilla syrup.
Variation:
For Amaretto Syrup, add cup Amaretto to syrup. For Ginger Syrup add 3 tbsp finely
chopped fresh ginger in place of vanilla.
Frypan Frittata
3 medium (300g) potatoes, boiled, or use leftover cooked potatoes

6 eggs
1 tsp salt
ground black pepper
cup parsley or basil, chopped
1 spring onion, thinly sliced
1 tbsp butter or olive oil
Variations:
100g Gruyre or cheddar cheese, grated, or feta, crumbled; or 1 red capsicum, roasted
and sliced into strips; or 1 cup spinach, cooked and drained; or 100g smoked fish or
salmon, flaked.
65
Cut cooked potatoes into 1cm cubes. Crack eggs into a bowl, add salt and pepper and whisk
lightly. Add chopped potatoes, herbs, spring onion and any optional ingredients. Mix with a
spoon.
Heat a frypan with butter or olive oil over medium heat. Tip in egg mixture and spread out
evenly. Cook over lowest possible heat, lifting cooked egg from base with a spatula now and
then to allow raw egg to run underneath until egg becomes partially set. Take care it does not
burn.
Cook until base is fully set, 8-10 minutes, then place under grill and cook until top is set and
golden, 3-5 minutes. Leave frypan handle sticking out of the oven. Allow mixture to cool for
10-15 minutes, run a knife around the edges and tip out of pan. Cut into wedges and serve hot
or cold.
Cooked frittata can be covered and kept in the fridge for up to 2 days.
Variation:
Oven-baked Frittata. Tip egg and potato mixture into a baking dish lined with baking paper and
bake at 180C until set and lightly golden, 40 minutes.
Nick Tresidder
Gorgonzola Platter
250-300g ripe gorgonzola

2-3 ripe juicy pears
6-8 fresh dates or figs
1 French stick
Arrange the following ingredients to create the platter.
66
Christopher Way
Greek Salad
Prep time: 10 mins Cook time: Nil Serves: 8-10
2 red peppers, cored and cut into 2cm chunks

8 medium ripe, sweet tomatoes, cut into 2cm chunks
1 telegraph cucumber, cut into small chunks
150g feta cheese, cut into 1cm chunks
cup chopped mint leaves
cup black olives (optional)
Dressing:
2 tbsp olive oil

1 tbsp lemon juice
1 tsp salt
6-8 grinds black pepper
Place vegetables in a large bowl. Add cheese, mint leaves and olives if using. Just before
serving shake together oil, lemon juice, salt and pepper and pour over salad. Toss gently to
combine. Serve immediately.
Undressed salad can be stored in fridge for up to 12 hours before serving. Dressing can be
made in bulk and will keep for several weeks in the fridge.
Nick Tresidder
Green Bean & Tuna Salad with Egg & Olive Dressing
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200g green beans

220g best-quality canned tuna, drained
12-16 cherry tomatoes
Egg & olive dressing:
1 hard-boiled egg, diced

6 kalamata olives, pitted and chopped
2 tbsp chopped Italian parsley
2 tbsp Lemon Dijon Vinaigrette
1 tsp capers
Boil beans for 6-8 minutes. Refresh under cold water. Divide between 2 plates and top with
tuna and tomatoes. Mix dressing ingredients and spoon over salad.
Fresh tuna salad:
Use 300g fresh tuna steaks in place of canned tuna. Season tuna lightly with salt and pepper
and sear in a hot pan for 1 minute each side. Thinly slice and divide over salad.
Grilled Chilli Pepper Salsa

1-2 red chillies, to taste

2 large red peppers
1 bunch (1 packed cup) coriander
cup extra-virgin olive oil
tsp each salt and ground black pepper
Grill the whole chillies and peppers over medium heat, turning frequently until skins are soft
and charred all over, about 12-15 minutes. Place in a plastic bag or sealed container and leave
to cool (the steam produced makes them much easier to peel). Peel off skins and discard seeds
and pith. Puree chilli and pepper flesh with garlic, coriander, olive oil and seasonings. Garnish
with several grinds of black pepper. It will keep in the fridge for 4-5 days or freeze in an iceblock container for a zingy summer taste to enjoy through the year.
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Hazelnut Meringues with Mocha Filling

Prep time: 20 mins Cook time: 1 hour Serves: 6-8
1 cup hazelnuts
4 egg whites, from 7-10 day old eggs, cold
1 cups castor sugar
Filling:
300ml cream
150g dark chocolate, chopped
2 tsp instant coffee, mixed with 1 tsp hot water
2 tbsp Frangelico liqueur (optional)
Preheat oven to 160C. Place hazelnuts on a baking tray and cook until lightly golden
and aromatic, 12-15 minutes. Place in a clean towel and rub hard to remove most of
skins. Allow to cool fully before roughly grinding - pulse a few times in food processor
- dont let them get too fine.
To prepare meringues, beat egg whites with an electric beater until they form soft peaks.
Add sugar gradually, beating for about 10 minutes until thick and glossy. Whisk in
vanilla and lemon zest. Use a metal spoon to gently fold in ground nuts. Do not
overmix at this point or the oils in the nuts will deflate the mixture.
Drop dessertspoonfuls of the mixture onto a baking tray lined with baking paper.
As soon as you put the meringues in the oven turn the temperature down to 100 C. Bake
until crisp, about 45 minutes. Remove and allow to cool fully before filling with
mousse.
To make mousse, melt chocolate in microwave for 1-1 minutes stopping every 30
seconds to stir. In a separate bowl, stir together cup of the cream, coffee, liqueur and
vanilla. Pour the melted chocolate into the cream & coffee mixture stirring until smooth.
Whip rest of the cream to peaks, then fold in the chocolate mixture stirring to form a
smooth frosting. When cool, sandwich with filling mixture. Serve chilled or frozen.
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Oils
Prep time: 5 mins Cook time: Nil Makes: 1 cups
2 cups (60g) tightly packed basil leaves

tsp salt
1 cup oil, eg olive oil or grapeseed or a mix of both
Place basil leaves in a bowl and pour over boiling water to wilt. Drain at once and
refresh under cold water. Drain thoroughly and pure with salt and oil until smooth.
Strain off solids through a fine sieve if desired (I dont bother). Keep in the fridge up to
4-5 days or freeze in ice block containers.
Mint oil:
Substitute mint for basil.
Rocket & parsley oil:
In place of basil use a handful of rocket leaves 6-8 quite large leaves and 2 handfuls
(1 packed cup) of Italian parsley, tough stems removed.
Lime chilli coriander oil:
In place of basil use 2-3 coriander plants, roots removed, 1 small red chilli, seeded, and
the zest of 1 lime. Good for Asian dishes.
Tuscan herb oil:
In a food processor blend together until smooth 3 large handfuls basil leaves, stems
removed, 2 peeled cloves garlic, the finely grated zest of 1 lemon, 1 tsp salt and 1
cups extra virgin olive oil. Transfer to a storage jar, cover and chill. The flavoured oil
will keep in the fridge for 5-6 days and can also be frozen.
Aaron McLean
Honey Mustard Dressing

Prep time: 10 mins Cook time: Nil Makes: 1 small cup
cup neutral oil

cup olive oil
2 tbsp white wine vinegar
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2 tbsp lemon juice

2 tsp honey
2 tsp wholegrain mustard
1 tsp dijon mustard
clove crushed garlic
tsp salt
ground black pepper
Shake together in a jar. Store in the fridge. Good to make in bulk.
Kieran Scott
Italian Grilled Chicken with Lemon & Herbs

Prep time: 10 mins + marinating Cook time: 5-7 mins Serves: 4
5 boneless chicken thighs, or 4 single boneless chicken breasts

cup lemon juice
1 tsp chopped rosemary
1 tsp chopped oregano
Place each breast or thigh between plastic wrap and flatten to a thin schnitzel using a rolling
pin or a heavy, flat implement. Combine all the remaining ingredients, except salt, and mix
through the chicken. Marinate for at least 15 minutes or up to 4 hours in the fridge. Season
with salt. Barbecue, pan fry or grill for 5-7 minutes until chicken is golden and cooked.
Italian Nougat
Prep time: 10 mins Cook time: 10 mins Makes: 30 pieces
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edible rice paper, to line tin

2 cups sugar
1 cup corn syrup or glucose syrup
cup honey, eg blue borage
pinch salt
cup water
2 medium egg whites (not large eggs)
2 cups mixed nuts, eg almonds, pistachios and hazelnuts, shelled and toasted, skins
rubbed off
Line the base and sides of a 33 x 22 cm baking tin with tinfoil and then edible rice paper.
Place sugar, corn syrup, honey, salt and water in a deep pot and heat over low temperature
until sugar is dissolved. Boil to 120C then take off heat.
While mixture boils, beat egg whites until stiff. Slowly add about cup of the hot syrup,
beating constantly, until the mixture holds its shape about 5 minutes. Cook remaining syrup
over high heat to 157C (brittle thread). It will turn a rich caramel colour.
Add vanilla and nuts to meringue. Pour syrup into the meringue, beating it as the syrup is
added. Continue beating until very thick, 2 minutes. Working quickly, spoon mixture into
prepared baking tin and spread evenly.You can put on rubber gloves and mould the mixture to
make it easier as the mixture will be very thick and sets quickly. Cover with rice paper, cool
then cut into squares.
An airtight container is essential for storing this sweet treat. Edible rice paper is available from
specialty food shops.
Nick Tresidder
Kahlua Affogato
400ml strong hot espresso coffee

cup Kahlua, Grand Marnier, Amaretto or other liqueur of choice
4 scoops good-quality vanilla ice cream
candied nuts or fruits, to garnish (optional)
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Prepare coffee and stir in Kahlua or other liqueur. Scoop ice cream into serving bowls
or heat-proof glasses. Serve a small shot of the hot, boozy espresso on the side for each
diner to pour over the ice cream. Garnish with chopped candied nuts or fruits, if desired.
Leek & Mushroom Chicken Pot Pie

3 tbsp butter
2 large leeks, white part only, washed and sliced
400g button mushrooms, sliced
tsp each finely chopped fresh rosemary and thyme leaves
3 tbsp cornflour
1 cup milk
800g-1kg boneless chicken thighs or other boneless chicken, visible fat removed, flesh
cut into 2-3cm pieces
Pot pie topping:
1 cups flour
2 tsp baking powder
tsp salt
a pinch of pepper
2 tsp chopped rosemary or cup grated parmesan (optional)
cup milk
2 tbsp flavourless oil, eg grapeseed
or use bought flaky pastry
Melt butter in a large pot and cook leeks and mushrooms over a gentle heat for about 10
minutes, until softened but not brown. Add herbs and stock and bring to a simmer. Mix
cornflour to a smooth paste with a little of the milk. Add to pan with remaining milk and stir
over heat until lightly thickened. Season generously. Sauce can be prepared ahead to this point
and chilled. About an hour before serving mix chicken through sauce and place in a pie dish.
To make the topping, mix flour, baking powder, salt and pepper and optional rosemary
or parmesan. Make a well in the centre and pour in milk and oil. Use a knife to mix to a
soft dough. Roll out on a lightly floured board to fit pie case.
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Cover pie with rolled out topping, pressing firmly to seal edges. Cut a couple of notches in the
top to allow steam to escape. Bake at 200C for 20 minutes, then reduce heat to 180C and
cook 20-25 minutes until golden.
Cook's note: If preferred, individual pastry cut-outs can be cooked on top of the pie.
This dough can also be used as a base for crusty savoury pies baked on an oven tray
topped with onions, bacon and cheese, or other pizza toppings of your choice. Bake at
200C for about 30 minutes until golden.
Aaron McLean
Leeks Vinaigrette
10 baby leeks, halved lengthwise

tsp salt
1 tbsp Lemon Dijon Vinaigrette
Wash leeks well, removing any grit or soil. Lay leeks flat in a large, deep frypan or pot.
Pour over boiling water to just cover, add salt and oil and simmer gently until tender,
about 12-15 minutes. Drain leeks thoroughly. Divide between 4 serving plates and
drizzle each one with Lemon Dijon Vinaigrette.
Aaron McLean
Lemon Carbonara with Spring Greens

Prep time:
10-15 mins Cook time: 5 mins Serves: 4
2 bunches asparagus, trimmed

100g snow peas or sugar snaps
3 whole eggs and 2 egg yolks
cup lemon juice
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tsp salt
ground black pepper
1 cup (60g) finely grated parmesan cheese
400g dried fettuccine
2 tbsp butter
8 rashers (180g) middle bacon, diced
2 tbsp chopped parsley
Bring a large pot of well-salted water to the boil for the asparagus and the pasta. Boil
asparagus for 1 minute, remove and cool under cold water. Drain and put in a bowl with raw
snow peas. In a separate mixing bowl, whisk together whole eggs, yolks, zest and lemon juice.
Season and mix in parmesan. Place to one side.
Cook the pasta according to manufacturers instructions; do not over cook.While pasta cooks,
heat butter in a frying pan and cook bacon over medium heat until crispy. Add garlic and
vegetables to bacon and stir-fry over heat until snow peas are just softened and bright green,
2-3 minutes.
Drain cooked pasta, return to the pot off the heat. Toss through the raw egg and cheese
mixture to coat. Pile into a serving dish with cooked bacon and vegetables and sprinkle over
parsley. Toss to combine and serve. Serve with extra parmesan at the table.
Bruce Benson
Lemon Chilli Grilled Prawns

500g raw prawn tails

1 tablespoon sweet chilli sauce
2 cloves garlic, finely minced
tsp chopped red chilli
Mix prawns with chilli sauce, garlic, chilli and lemon rind. Chill until ready to cook (they can be
kept up to 12 hours in the fridge). Lightly oil a barbecue hot plate and cook prawns about 2
minutes each side until they turn pink. Eat as they are or serve on Avocado and Snow Pea
Salad
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Nick Tressider
Lemon Fish Pie

White sauce:
70g butter
cup flour
tsp mustard powder
a pinch nutmeg
3 cups milk
Fish pie:
3 cups white sauce

3-4 tbsp lemon juice
500g boneless fish, cut into 4cm chunks
3 hard-boiled eggs, quartered
4 cups mashed potato, seasoned
To make the white Sauce, heat the butter and flour. Once butter is melted, stir over heat for
about a minute. Add mustard powder and nutmeg. Gradually whisk in milk, stirring until a
thick, smooth sauce is produced. Season to taste. Sauce thickens as it cools. Makes 3 cups.
Mix lemon juice through white sauce. It should taste quite lemony. Pour about half the sauce
into a shallow baking dish. Cover with fish and hard-boiled eggs. Pour over rest of sauce. Cover
with a layer of mashed potato. Bake at 220C for 25-30 minutes, until sauce is bubbling and
potato is golden on top.
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Nick Tresidder
Lemon Grass & Chilli Baked Chicken

4 chicken thigh quarters

3 tsp finely grated lemon grass
cup sweet chilli sauce
cup water
2 tbsp fish sauce
finely grated zest and juice of 2 limes
tbsp minced fresh ginger

1 tsp sugar
Preheat oven to 180C. Place chicken in a shallow baking dish. Combine remaining
ingredients and pour over. Bake until chicken is cooked through and golden, 45-50
minutes.
Nick Tresidder
Lemon Herb Fritters with Goat Cheese

Prep time: 10 mins Cook time: 15 mins Makes: 24 medium or 60 small fritters
1 cups plain flour

3 tsp baking powder
3 eggs
1 cup chilled soda water or cold water
tsp salt
ground black pepper
1 cup finely chopped mixed soft herbs, eg basil, parsley, chervil, mint
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cup lemon juice

goat cheese
watercress
2-3 tbsp flavourless oil, eg grapeseed, for frying
Fritter base:
Combine flour, baking powder, eggs, soda water or water, salt and pepper in a mixing
bowl, beating to make a smooth batter. Cover and store in the fridge until ready to cook
up to 4 hours ahead.
Heat a heavy frypan over medium heat and spray lightly with oil. Cook
dessertspoonfuls of mixture, 2-3 at a time, turning to cook the other side as bubbles
form in the mixture. Lightly re-oil pan between batches. Transfer cooked fritters to a
rack.
Lemon herb fritters with goat's cheese:
Prepare fritter batter base (above) and stir in all other ingredients except goats cheese and
watercress. Cook as above.
Top with goats cheese and a sprig of watercress. Accompany with a green salad or with
a dipping sauce if serving as finger food.
Storage Cooked fritters can be chilled for up to 12 hours and reheated in a hot oven for
5-6 minutes.
Lemon Potato Salad

Prep time: 5 mins Cook time: 10 min Serves: 8
18-24 new potatoes, scrubbed

cup cream
1 tsp dijon mustard
2 tbsp chopped fresh tarragon
2 tbsp chopped fresh mint
Place potatoes in a pot and cover with cold water. Lightly salt. Bring to the boil and
simmer gently for about 10 minutes until just tender. Drain and cool.
Combine cream, lemon juice and dijon mustard. Toss through the cooled potatoes and
season well. Just before taking to the table, mix through chopped fresh tarragon and
chopped fresh mint. Serve salad at room temperature.
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Aaron McLean
Macerated Tamarillos
Prep time: 10 mins + standing Cook time: Nil Serves: 4
6 ripe tamarillos
boiling water
cup sugar
Prick tamarillos with a knife in a few places, and place in a bowl. Pour over boiling
water, stand 5 minutes then drain and peel and discard skins. Slice thinly into a noncorrosive bowl. Sprinkle with sugar and vanilla. Stand for at least 30 minutes, until a
rich dark juice has formed. Chill until ready to serve. Macerated tamarillos will keep in
the fridge for about a week.
Aaron McLean
Malay Laksa Base

Prep time: 3 mins Cook time: 5-6 mins Serves: 4-6 Makes: 7 cups
Laksa flavours
2 tbsp flavourless oil
2 tsp minced fresh ginger

1 tsp ground turmeric
1 red chilli, seeded and finely chopped, or tsp chilli flakes
2 fresh kaffir lime leaves
zest of 1 lime, finely grated
1 tbsp fish sauce
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1 tsp brown sugar
Malay laksa base
laksa flavours
400ml coconut cream
1 litre fish stock or chicken stock
2 tomatoes, cored and chopped
salt & ground black pepper
Heat oil and cook ginger, turmeric and chilli for a few seconds. Add all other laksa flavour
ingredients, coconut cream, stock and tomatoes and simmer 5 minutes. Season well with salt
and pepper. Remove kaffir leaves. Cool, cover and chill for up to 2 days if not using at once, or
freeze. Recipe is easily doubled or trebled.
Storage Base will keep in the fridge for several days or can be frozen.
Nick Tresidder
Mango Passion Topping

1 cups chilled whipping cream

1 tbsp icing sugar
cup passionfruit pulp or syrup
flesh of 1 peeled mango or fresh pineapple, thinly sliced
Whip cream to soft peaks with sugar and vanilla. Fold in cup passionfruit pulp.
Dollop onto pavlova, ice cream or other dessert of your choice, top with sliced fruit and
drizzle with the remaining passionfruit pulp.
80
Nick Tresidder
Maple Roasted Vegetables

pumpkin, cut into smallish wedges

2 kumara, peeled and cut into chunks
3 parsnips, peeled and quartered lengthways
2 tbsp maple syrup
tsp salt
ground black pepper
2 red peppers, cored and quartered
300g green beans or asparagus, trimmed
Preheat oven to 200C. Toss pumpkin, kumara and parsnips in a bowl with oil, maple syrup,
salt and pepper. Spread out in a single layer in a large roasting dish, adding any excess oil and
syrup from the bowl. Roast until almost tender and starting to caramelize, about 40 minutes,
turning halfway through cooking and adding peppers and beans or asparagus in the last 15
minutes.
A splash (1-2 tsp) of sherry vinegar into the hot roasting pan once vegetables are cooked adds
a great flavour.
Aaron McLean
Mediterranean Chicken Salad

3 poached chicken breasts

2 tbsp lemon juice
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tsp salt
ground black pepper
300g cherry tomatoes, halved
2 red capsicums, thinly sliced
cup kalamata olives
130g rocket leaves
1 red chilli, minced (optional)
cup Tuscan Herb Oil
2 just-ripe avocados, sliced
Shred chicken breasts and place in a bowl with lemon juice. Season with salt and pepper. Add
all other ingredients except herb oil and avocados. When ready to serve, add herb oil and
avocados and toss to combine.
Variation: This salad is also delicious made with grilled prawns or baby octopus in place of
chicken.
Nick Tresidder
Mediterranean Stuffed Salmon Fillets with Lime Hollandaise

6 x 150g boneless, skinless salmon fillets, cut from the thick end
salt and ground black pepper juice of lemon
Stuffing:
cup finely chopped Italian parsley cup pine nuts, lightly toasted
finely grated zest of 1 lemon 10-12 pitted black olives, chopped
Line a baking tray with baking parchment. Using a very sharp knife cut a thin slash on an angle
on the top of each piece of salmon. Combine parsley, pine nuts, zest and olives and stuff about
1 tbsp mixture into each slash. Cover and chill until ready to cook.
Heat oven to 220C. Season fish with salt and pepper and squeeze over lemon juice. Bake 6-8
minutes or until just cooked through.
Serve salmon with a spoonful of Easy Lime Hollandaise and Flash-Roasted Cherry Tomatoes.
Accompany with roasted baby potatoes and green beans.
82
Aaron McLean
Mediterranean Summer Grill Plate

Prep time: 15 mins Cook time: 40- 55 mins Serves: 8-10
1-1.2kg piece beef fillet, sirloin, flank steak or Cervena venison, 5-6cm thick
cup olive oil
2 large cloves garlic, crushed
tsp finely grated lemon zest
2 tbsp lemon juice
1 tbsp chopped fresh rosemary
black pepper
Per person allow any combination of 4-5 of the following:
-1 fresh artichoke
1 medium potato
1 small zucchini or a small handful of beans
2-3 flat mushrooms
-1 red or yellow pepper
2-3 black olives
1 medium to large tomato
sweetcorn cob
2-3 small carrots
head garlic
1 small onion
Trim the meat to an even-sized piece, folding in any thin edges and secure with string. Place in
a clean plastic bag or dish. Combine the oil and garlic and pour half over the meat. Sprinkle
over lemon zest and juice, rosemary and black pepper and marinate for at least 30 minutes or
up to 12 hours in the fridge. Reserve the rest of the garlic-flavoured oil for the vegetables (see
below for vegetable preparations). When ready to cook, preheat a barbecue plate or grill. Lift
the meat from its marinade and place onto the grill. Cook over high heat for about 5 minutes
each side, then turn heat down to its medium-low setting (for a charcoal cooker, lift the
cooking rack until you can hold your hand at the same level over the heat source for 5 seconds
before it feels too hot). Cook for 15-20 minutes. Grill the vegetables, brushing well with garlic
oil. They will take about 10 minutes to cook. Stand the meat for 5 minutes before carving.
Vegetable preparations (can be done well in advance if required):
Artichokes:
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Drop into a big saucepan of water with the juice of 1 lemon and boil for 10 minutes. Drain, cool
and split in half lengthwise. Scoop out the hairy choke, peel the tough outer skin off the stalks
and brush all over with garlic oil.
Potatoes:
Quarter the potato and boil for 5 minutes.
Zucchini or beans:
Cut the zucchini into long diagonal slices or leave the beans whole. Blanch the green
vegetables for 1 minute in a large saucepan of boiling water, then cool under cold water and
drain.
Mushrooms:
Wipe the mushrooms with a damp cloth, peeling and trimming stalks if necessary.
Peppers:
Cut into fat strips removing the pith and seeds.
Olives:
Drain the olives from the brine. Cut in half.
Sweetcorn and carrots:
Cut the sweetcorn into 5cm rings and blanch, along with the carrots.
Eggplant:
Slice 1-2cm thick, brush either side with oil.
Garlic:
Cut the garlic in half horizontally
Onion:
Peel and blanch the onion.
84
Nick Tresidder
Meringues
Prep time: 15 mins Cook time: 1 hour + cooling Makes: About 150 tiny or 60 medium
meringues
5 large egg whites

pinch of salt
160g caster sugar
160g icing sugar
Make ahead: these need to be made at least a day ahead and will keep for several weeks in an
airtight container
Heat oven to 180C/350F. In a very clean bowl and using an electric beater, beat egg
whites with salt until stiff. Add caster sugar and beat on high speed for 10 minutes. Fold
in icing sugar and vanilla. Spoon tiny spoonfuls of mixture onto baking trays lined with
baking parchment. Place trays in preheated oven and immediately turn heat down to
120C/250F. Cook for an hour. Turn off oven and leave meringues to cool in oven.
To serve: sandwich meringues with whipped cream up to an hour before serving.
Other serving ideas: Sandwich meringues with flavoured whipped cream, eg mix in
lime curd, Berry Compote, passionfruit pulp or Kahlua liqueur. Dust lightly with sieved
cocoa if desired.
Cristopher Way
Mexican Burritos
85
Beef filling:
8 cups Mince Sauce (make fresh or thaw if frozen)

1 packet taco seasoning
cup chopped coriander or parsley (optional)
Filling ingredients, choose from the following, allowing per person:
-1 tomatoes, thinly sliced

6-7 thin slices of cucumber
2-3 tbsp grated cheese
-1 button mushroom, thinly sliced
grated carrot
small handful finely shredded lettuce (allow one whole lettuce for 8-10 servings)
To serve:
lite sour cream

tomato salsa
sliced avocado or guacamole
refried beans
fresh coriander leaves or chopped spring onions
16 fresh flour tortilla wraps
Place Mince Sauce in pot. Mix in the packet of taco seasoning and coriander or parsley.
Simmer 5-10 minutes, stirring now and then so it does not catch and burn. The mixture
should be quite thick and not too sloppy. Serve in a bowl.
Prepare all of the filling ingredients and accompaniments place in serving bowls. Stack
8 tortillas on a plate cover with a paper towel and microwave for 2 minutes. Repeat to
cook the rest. Or, wrap all the tortillas in tinfoil and warm in a 180C oven for 10
minutes. Serve everything on the table for people to assemble themselves. To assemble,
pile fillings into warmed wrappers and roll up tightly.
Aaron McLean
Mexican Harvest Soup

2 tbsp oil
1 large onion, diced
2 red capsicums, cut into chunks
86
50g tomato paste

1 tbsp ground cumin
1-2 fresh chillies, minced
600-800g pumpkin, cut into chunks
3 potatoes, cut into chunks
1 large kumara, cut into chunks
4 chicken breasts or 600g boneless thighs, thinly sliced
6 cups well-flavoured chicken stock
3 cups water
1 tsp salt
ground black pepper
Garnishes:
2 spring onions, very finely chopped

packed cup fresh coriander, chopped
3 tomatoes, diced
Heat oil in a large pot and gently sizzle onion with capsicums, tomato paste, cumin and
chillies until softened but not browned, about 10 minutes.
Peel and chop pumpkin, potatoes and kumara into 2-3cm chunks. Add to pot with
chicken, stock and water. Season with salt and pepper and bring to a simmer. Cook until
vegetables are tender, about 15 minutes. Adjust seasoning to taste.
Just prior to serving mix in spring onions, coriander and tomato. Bring back to a simmer
just before serving.
Nick Tressider
Mince Sauce
2 tbsp oil
4 medium onions, peeled and chopped
2kg premium beef mince
2 tsp salt
24 grinds black pepper
2 x 140g tubs tomato paste
6 x 400g cans tomatoes in juice
2 large carrots, peeled and grated
87
2 tbsp beef stock powder

2 tbsp Worcestershire sauce
1 tsp sugar
Heat a teaspoon of the oil in a frypan over medium heat. Add onions and cook until the
onions start to soften, without browning (6-8 minutes). Transfer to a medium-sized
stock pot.
Add a quarter of the mince to the frypan, season with salt and pepper. Increase heat to
high so meat can brown. Use a wooden spoon to stir meat around the pan until it is
broken up and no longer pink (5 minutes). Place browned meat into the pot with onions.
Keep cooking the meat in batches as above, transferring it to the pot as it is browned.
Add all remaining ingredients; stir to combine evenly in the pot. Cover and simmer over
lowest heat for 30 minutes, stirring now and then. When you tilt the spoon the mixture
should come off in a clump rather than pouring like a sauce. If it looks too dry then add
a little water. Taste for seasoning and add more salt and pepper as needed. Remove
from heat. The master meat sauce is now ready to use.
Allow the sauce to cool fully before chilling or freezing. Sauce will keep in the fridge
for 4-5 days or it can be frozen for up to 6 months in sealed containers.
Nick Tresidder
Mint & Parsley Pesto

1 packed cup mint leaves

1 packed cup parsley leaves, without stalks
cup toasted walnuts or almonds
tsp salt
ground black pepper, to taste
Pure together mint leaves, parsley, lemon zest, garlic, toasted walnuts or almonds, salt
and olive oil until smooth. Season with salt and freshly ground pepper, to taste. Keeps
up to 2 weeks in the fridge (cover the top with a layer of oil).
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Nick Tresidder
Miso-Glazed Salmon
4 boneless skinless salmon fillets (120-150g each)
Miso glaze:
2 tbsp water
1 tbsp white miso
2 tsp brown sugar
1 tsp soy sauce
1 tsp sesame oil
Preheat grill to high. Place salmon on a baking tray lined with baking paper (for easy washing
up). Combine miso glaze ingredients and spread over salmon. Grill fish 8-10cm from heat
source for about 5 minutes without turning until lightly glazed and just cooked (salmon should
give when gently pressed).
Aaron McLean
Moroccan Chickpea & Chicken Salad

2 x 300g cans chickpeas, rinsed and drained

3 tbsp olive oil
1 tsp sweet smoked paprika
2 tsp ground cumin
tsp salt
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ground black pepper

3 tbsp lemon juice
4 cooked chicken breasts, shredded into bite-sized pieces
8 tomatoes, quartered
2-3 roasted red capsicums, thinly sliced
140g baby spinach leaves
cup Greek yoghurt
Garnish:
4 tsp dukkah
Place chickpeas in a pot with oil, spices, lemon zest and seasoning and stir over heat for 2-3
minutes until mixture sizzles and smells aromatic. Remove from heat and allow to cool 5-10
minutes.
Mix in lemon juice and place in a large mixing bowl with chicken, tomatoes, capsicums and
spinach. Gently toss to combine then divide between 4 serving plates. Dollop on yoghurt and
scatter over dukkah
Kieran Scott
Olgas Crostata
Prep time: 20 mins Cook time: 30 mins Makes: 2 x 23-25cm tarts
4 cups plain flour

1 cups sugar
3 tsp baking powder
a pinch of salt
3 large eggs
cup olive oil
2 tbsp vodka or other alcohol
cup jam
Heat oven to 170C. Mix together flour, sugar, baking powder and salt on a clean bench top.
Lightly beat together eggs, oil, vanilla, alcohol and rind. Make a well in the dry ingredients and
add the egg mixture. Using your hands, work the flour in gradually to form a dough. Work
dough lightly until it comes together into a smooth ball.
90
Divide dough into thirds. Roll out all pieces to about 1cm thickness. Press 2 of them into the
base of 2 x 23-25cm shallow baking pans. Spread each generously with jam. Cut remaining
piece of dough into small strips and roll out into long, very thin sausage shapes. With strips,
form a ring around edge of dough and make a criss-cross pattern on top of the tarts. Cut tiny
diamonds of leftover dough and place into the centre of each criss-cross. Bake for 30 minutes,
until lightly golden. Store in an airtight container and use within 1-2 days.
Kieran Scott
Pan Bagna
Prep time: 10 mins + chilling Cook time: Nil Serves: 2 Makes: 20 thin slices
1 loaf French bread
Salsa verde:
1 packed cup parsley leaves

packed cup mint leaves
1 bunch chopped chives
cup olive oil
cup capers
3 cloves garlic
2 tsp Dijon mustard
medium onion, chopped
a small can of anchovies
Filling:
4-5 hard-boiled eggs, sliced

1 tbsp capers, chopped
flesh of 1-2 roasted red peppers, cut in thick strips
Slice the loaf lengthwise.

To make Salsa Verde, pure together parsley, mint, chives, olive oil, capers, garlic,
mustard, lemon juice, onion and anchovies. This recipe makes about 1 cups - more
than you will need for Pan Bagna, but you can store the remainder in the fridge where it
keeps for several weeks and is a great summer staple.
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Spread both cut sides of the bread with about cup of Salsa Verde. Slice the eggs over
one half, top with capers and red peppers and season with salt and pepper. Cover with
the other half of the bread, wrap up tightly and then weight the loaf down with
something heavy and chill for several hours. To serve, slice with a sharp knife. Serves 2
for lunch or makes about 20 thin slices for finger food.
Aaron McLean
Passionfruit & Vanilla Terrine

Prep time: 15 mins + 3 hours chilling Cook time: 10 mins Serves: 8-10
Preserved passionfruit syrup:
1 cup passionfruit pulp

1 cup white or brown sugar
Passionfruit & vanilla terrine:
600ml cream
cup sugar
2-3 strips lime zest, cut with a peeler (no pith)
6 tsp gelatine
2 tbsp lime juice
600ml greek yoghurt
cup strained preserved passionfruit syrup
passionfruit pulp or extra syrup, to serve
Preserved passionfruit syrup:

Make Preserved Passionfruit Syrup in advance. It is a great way to preserve passionfruit
equal volumes of passionfruit and sugar create a rich macerating syrup. Place
passionfruit pulp in a sterilised jar and pour over sugar. Cover and store in fridge. Shake
occasionally over the first day or two until all the sugar dissolves. Keeps in fridge for
months. Syrup can be sieved to remove pips if preferred.
Passionfruit & vanilla terrine:
Heat cream and sugar with lime zest and vanilla. Bring to a simmer, remove from heat
and discard lime rind. Dissolve gelatine in lime juice and stir into the hot cream. Whisk
in yoghurt and Preserved Passionfruit Syrup until evenly combined.
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Transfer mixture to a 2 litre container (an icecream carton works fine), or chill in
individual moulds lined with plastic wrap. Chill for at least 3 hours until firm.
Serve in scoops, or loosen edges and unmould. Accompany with passionfruit pulp or
Preserved Passionfruit Syrup. Terrine will keep in the fridge for up to 4 days.
Kieran Scott
Pasta Alla Norma

Prep time: 10 mins + soaking time Cook time: 20 mins Serves: 4
3 tbsp salt
6 cups water
1 large aubergine, diced into 3-4cm cubes
4 cloves garlic, minced
6 medium-sized tomatoes, diced
1 large red capsicum, diced
salt and ground black pepper, to taste
400g dried penne or other pasta shapes
cup chopped basil leaves
a pinch of chilli flakes
cup grated salted ricotta or pecorino, to serve
Dissolve 3 tbsp salt in 6 cups water. Add aubergine and leave for 15-30 minutes. Drain and dry
aubergine. In a large heavy pot heat 2 tbsp of oil. Add aubergine and cook over medium heat
for about 7-8 minutes, until golden and softened. Add garlic in last minute.
In a separate large pot, heat rest of oil and fry tomatoes and capsicum. Cook uncovered for 5
minutes. Season to taste. While sauce cooks, cook pasta for 2 minutes less than
manufacturers instructions. Drain, reserving cup of liquid.
Add pasta and reserved cooking liquid to tomatoes and capsicum. Stir to combine. Cook
uncovered for 2 minutes, stirring frequently, to allow pasta to absorb flavours of sauce. Divide
between plates and top with aubergine. Garnish with basil and chilli flakes and pass round the
cheese.
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Kieran Scott
Pasta with Asian Pesto & Roasted Pumpkin

400g pumpkin, peeled, de-seeded and cut into 3cm pieces

3 tbsp olive oil
1 tsp crushed garlic
200g dried fusilli, or pasta tubes
cup Asian Pesto
parmesan shavings, to serve
Pre-heat oven to 220C. Place pumpkin in a roasting dish, mix through oil and garlic, season
with salt and pepper. Roast for 30 minutes until lightly golden, stirring once. Cook pasta
according to manufacturers instructions while pumpkin roasts. Drain pasta and toss through
pesto and roasted pumpkin. Garnish with shavings of parmesan cheese.
Kieran Scott
Pasta with Prawns & Peas

2 tbsp olive oil

1 large or 2 medium onions, cut in thin wedges
1 large clove garlic, minced
cup white wine
4 tomatoes, roughly chopped
2 bay leaves
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finely grated zest of 1 lemon, no pith

300g pappardelle noodles or fettuccine
300g prawn meat or other seafood, eg squid or mussels, no shells
1 cup shelled peas, thawed if frozen
2 tbsp lemon juice
cup cream
2 tbsp finely chopped parsley
Heat oil, fry onion and garlic over gentle heat for about 10 minutes until onion has softened.
Add white wine, tomatoes, bay leaves and lemon zest and cook for another 10 minutes.
Season to taste. Cook noodles according to manufacturers instructions.
Add prawns, peas, lemon juice and cream to sauce. Simmer for 2-3 minutes until prawns are
cooked through. Adjust seasoning, add parsley. Toss sauce through cooked noodles.
Variation:
Split 2-3 small lobsters in half, leave in the shells and cook in sauce as with prawns.
Pear & Tamarind Chutney

Prep time: 5 mins Cook time: 20 mins Makes: Approx 1 cup
cup Tamarind Pure (see below)

cup brown sugar
2 tsp mustard seeds
1 tsp fresh ginger, minced
2 ripe pears, cored and chopped
Tamarind puree:
cup tamarind cake
1 cup boiling water
In a saucepan heat together tamarind pure (see below), brown sugar, mustard seeds,
ginger and pears, cored and chopped. Simmer gently until thick and pears are tender,
about 20 minutes.
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The sweet/sour pulp of the big seed pod of the tamarind tree is sometimes described as a
mix between dates and limes. It comes in a compressed cake form with seeds or as a
seedless pure, the easier option. To produce cup tamarind pure from the cake form,
put cup into a bowl and cover with a cup of boiling water. Leave to cool then work
with your hands to a pure. Sieve. Pure will keep in the fridge for several weeks.
Pear, Walnut & Haloumi Salad

Prep time: 15 min Cook time: 10-20 mins Serves: 6 as a starter
4 tbsp neutral oil (eg grapeseed)

1 cup fresh walnut pieces
2 just ripe pears
juice of lemon
250g haloumi, thinly sliced
6 handfuls (150g) fresh watercress sprigs or baby spinach leaves
2 avocados, cut into chunks (optional)
Heat 3 tbsp of the neutral oil in a frypan and fry the walnuts over a medium heat until lightly
browned about 2-3 minutes. Lift out of the oil with a slotted spoon and drain on a paper
towel. Reserve the oil to dress the salad. Alternatively, roast them dry on an oven tray at 180C
for 12-15 minutes.
Halve and core the pears and slice each half into 6-8 wedges. Place in a mixing bowl
and toss gently with the lemon juice.
Heat the remaining 1 tbsp oil in a frypan over a high heat. Fry the haloumi slices until
they are golden on both sides.
Place watercress or spinach in a large mixing bowl. Add the pears and their juices, the
walnuts and their oil (if the walnuts have been baked, add 2 tablespoons olive oil), the
fried haloumi and the avocado, if using. Season to taste with salt and pepper then toss
gently. Transfer to a serving bowl or individual plates to serve.
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Aaron McLean
Prawn Salad Rolls with Peanut Dipping Sauce

Prep time: 30 min Cook time: Nil Serves: 8-10
100g rice vermicelli noodles

1 iceberg lettuce, very finely shredded
1 large carrot, peeled and coarsely grated
tsp sugar
1 cup torn mint leaves (60-70 leaves)
200g cooked prawn meat, chopped
30 small or 20 large rounds of rice paper
Dipping sauce:
2 tsp peanut butter

2 tsp fish sauce
2 tbsp lime juice
2 tbsp chopped roasted peanuts
Place noodles in a bowl, pour over boiling water and soak for 10 minutes. Drain and cut
in several places with kitchen scissors. Place lettuce and carrots in a mixing bowl with
sugar and chopped herbs. Mix through noodles and prawn meat. Dunk sheets of rice
paper into warm water to fully immerse then transfer to a bench covered with a clean,
damp cloth. Wait for a minute for the paper to soften and become flexible. (If you try to
roll them before this they will split.)
Place a small handful of the prawn mixture on the centre of each wrapper. Roll up
tightly, tucking in the sides as you go. Transfer rolls to a plate, seam side down, and
cover with a damp paper towel or plastic wrap. Chill if not serving at once; they will
hold their shape for 24 hours. Serve with Peanut Chilli Dipping Sauce.
To make the Peanut Chilli Dipping Sauce, mix together all the dipping sauce
ingredients. Makes 1 cup.
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Kieran Scott
Prawn, Papaya & Avocado Cocktail

cup finely chopped mint leaves

-1 tsp good-quality curry powder
3 tbsp lime or lemon juice
1 tbsp Thai sweet chilli sauce
cup homemade mayonnaise or good-quality commercial mayonnaise
500g cooked prawns, without shells
2 just-ripe avocados, diced
1 papaya or green melon, diced
rocket leaves or soft lettuce leaves
Stir the chopped mint, curry powder, lime or lemon juice and Thai sweet chilli sauce into the
mayonnaise. Add prawns and chill in the fridge until ready to serve (up to 24 hours). Toss in
avocados, papaya and rocket leaves. Season with salt and pepper. Serve in beakers, or in a
basket of soft lettuce leaves.
For a buffet, toss papaya and avocado with half the lemon juice. Mix remaining lemon juice
with curry powder, chilli sauce, mayonnaise and prawns. Scatter a bed of rocket leaves on a
large serving platter. Top with papaya and avocado and the prawns.
Aaron McLean
Preserved Artichokes in Olive Oil

Prep time: 20 mins Cook time: 25-30 mins
fresh artichokes
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olive oil to cover

1 tsp salt per potful
sliced lemons, cloves of garlic and fresh herbs (optional)
Leave tiny artichokes intact. For larger artichokes, halve them lengthways, remove hairy
chokes with a spoon and trim off tough outer leaves.
Place artichokes in a pot so they fit snugly in a single layer. Add enough olive oil to
cover and teaspoon salt. Cover and cook over lowest heat for 25-30 minutes. The oil
should never get so hot it sizzles. Allow artichokes to cool in oil then pack into clean
jars and cover with oil. They will keep for months in the fridge.
Cook's note:
To vary the flavour, add a couple of cloves of garlic, a handful of herbs or some slices
of lemon to the artichokes as they cook.
Preserved Figs
Prep time: 10 mins Cook time: 3 hours Makes: About 8 jars
3 lemons, halved and thinly sliced

50g preserved ginger
300ml malt vinegar
1.2 litres water
3 kg sugar
6kg figs
Place the sliced lemons, ginger, vinegar, water and sugar in a large preserving pan or pot. Bring
to a boil, stirring until sugar has dissolved. Add figs and simmer gently for 3 hours until figs are
soft.
Bottle in about 8 sterilised preserving jars, filled to overflowing with a little syrup or boiling
water and sealed. Wipe jars clean and store in a cool dark place.
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Aaron McLean
Quince Conserve & Paste

Prep time: 30 mins Cook time: 24-30 hours
1 litre water
2.5kg sugar
8 (2.5-3kg) medium whole quinces
Bring to the boil sugar and water to make syrup, stirring to dissolve sugar (15 minutes).
Wash the whole quinces, removing any fuzz, and add them to the syrup. Simmer until
mixture turns deep, dark red, approximately 80 minutes, turning fruit now and then so it
cooks evenly.
Quince Conserve: Carefully lift fruit from syrup. Allow to cool before removing the
cores. Dice 2 of the quinces and return to the syrup. Simmer until it jellies, 10-15
minutes. To test, put a spoonful of the mixture onto a chilled saucer. Allow to cool for a
few seconds. The surface should set. Push it with your fingertip; if it wrinkles up, it's
ready. Pour into sterilised, warm jars and seal tightly while still hot.
Quince Paste: Pure the remaining fruit. Transfer this pure to an oiled (18 x 28cm)
sponge roll tin. Preheat oven to 80C and bake for 24-30 hours until firm enough to
slice. (This drying process preserves the quince jelly.) Cool, slice and store in a jar of
caster sugar.
Kieran Scott
Red Pepper Sauce

Prep time: 15 mins Cook time: 1 hours Makes: 6 medium jars
16-20 red or yellow peppers
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2 cups cider or rice vinegar

2 cups white wine vinegar
6 cups sugar
1 tsp salt
Remove seeds and roughly chop peppers. Put in a large heavy saucepan with cider or rice
vinegar and white wine vinegar. Bring to the boil. Reduce heat and simmer for 15 minutes.
Transfer to food processor and process until smooth. Return juice to washed saucepan, add
sugar and salt and stir over low heat until sugar dissolves. Gradually bring to the boil and
simmer very gently for a further 15-20 minutes until lightly thickened. Ladle into warm,
sterilised glass containers or jars and seal while hot.
Nick Tresidder
Richard Harris Seared Squid & Glass Noodle Salad

Prep time: 20 mins + marinating Cook time: 3-4 mins Serves: 6
500g baby squid tubes, each cut into 4-5 pieces

oil, for frying
Dressing:
2 tbsp freshly squeezed lime juice

2 tbsp fish sauce
1 tbsp sugar
- tsp crushed dried chilli flakes (use more if desired)
Thai marinade:
1 tbsp oyster sauce

1 tbsp sweet soy sauce
2 tbsp fish sauce
1 large clove garlic, minced
Glass noodle salad:
50g glass noodles (vermicelli)

3 spring onions, sliced very finely on the diagonal
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3 cups mixed fresh Asian herbs, torn, eg 1 cup each torn mint and coriander leaf, cup
each torn fresh basil and Vietnamese mint
cup crispy fried shallots (optional, can be bought from most Asian food stores)
To garnish:
cup roasted chopped peanuts

fresh lime wedges
chilli jam or -1 long, red fresh chilli, seeded and sliced very finely
Place dressing ingredients in a jar, cover and shake thoroughly until sugar has
dissolved. Combine marinade ingredients in a clean bowl with squid. Marinate 30 minutes then
drain. Heat 1 tablespoon oil in a heavy frypan until very hot and cook squid over high heat in 34 batches for 45-60 seconds, just until it changes colour. Add extra oil to pan between batches.
Set squid aside and allow to cool completely.
Pour boiling water over noodles and leave to cool (they will hold for hours without losing
texture). Drain thoroughly, dry with paper towels and cut into shorter threads. In a mixing
bowl combine drained noodles with spring onions, herbs, cooked squid and enough dressing
just to coat all ingredients.
Mound salad into centre of serving plates and sprinkle with optional crispy shallots. Scatter
with chopped peanuts. Garnish with lime wedges and fresh chopped chilli. Serve immediately.
Aaron McLean
Roasted Fish with Lemon-Caper Crumb

Lemon-caper crumb:
2 canned anchovies (I use DAmico or Ortiz)

1 tbsp capers
cup olive oil
2 tbsp finely chopped flat-leaf parsley
20g grated parmesan
100g (2 thick slices) crustless artisan bread, eg sourdough, cut into chunks
18-24 spears asparagus
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4 thick fillets blue nose or hapuku

roasted cherry tomatoes and asparagus
To make Lemon-Caper Crumb, place anchovies, capers, lemon zest, oil, parsley and parmesan
in a food processor and blitz to a pure. Add bread and pulse mixture several times to form a
coarse crumb. Dont let it get too fine. Put to one side until ready to cook.
Cook asparagus in boiling water for 1 minute. Cool under cold running water then
drain. Preheat oven to 220C. Place fish and asparagus in a lined baking dish and season with
salt and pepper. Sprinkle fish with a little of the crumb mix and spread out the rest in a
separate shallow baking dish.
Bake fish, asparagus and crumbs until fish is just cooked (time will depend on thickness of
fillets about 10 minutes). Crumbs should be golden and crisp if required, leave in the oven
for an extra minute or two while fish rests. Serve fish sprinkled with extra crumbs. Accompany
with asparagus and Flash-Roasted Cherry Tomatoes.
Roasted Pepper Pesto

Prep time: 20 mins Cook time: 25 mins + 20 mins cooling Makes: 2 cups
6 red peppers
1 tsp paprika (plain)
1 tsp smoked paprika
cup almonds, roasted
cup fresh coriander, chopped

Rinse the peppers and pat dry. Place them on a baking tray and roast at 240C for about
15-20 minutes until the skin is blistered and blackened. Remove from the oven and
cover with a teatowel or put in a plastic bag to sweat. This will make it much easier to
remove the skins later. Set aside to cool for about 20 minutes.
While the peppers cool, heat the oil in a small pan and sizzle the garlic and paprika for a
few seconds. This helps bring out their flavour. Place this mixture in a food processor or
blender.
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Remove the skins and seeds from the peppers, saving the juices if you can. Place the
flesh and any reserved juices in the food processor or blender with the garlic and
paprika mixture. Add the almonds and coriander. Season with salt and pepper and pure
until smooth. Pesto will keep in a covered container in the fridge for a week.
Rocket, Avocado & Bacon Salad

3 rashers bacon 120g rocket leaves 1 avocado, sliced

cup Balsamic Dressing 30g fresh parmesan
Cook bacon until crispy. Toss together rocket, avocado and bacon with Balsamic
Dressing. Sprinkle over parmesan shavings.
Rosemary Chilli Oil

Prep time: 5 mins Cook time: 6-15 mins Makes: 1 jar
cup rosemary leaves (stripped off stalks) 2 chillies, halved lengthways (optional)
1 cup olive oil.
Infused oils add an aromatic depth to marinades and dressings and also make a
flavoursome garnish. You will need to heat the oil for coarse-leaved herbs such as
rosemary and wet ingredients such as chillies or garlic, which (unless vinegar is
added) need gentle cooking to evaporate the water in their cells (the water will cause
fermentation).
Place cup rosemary leaves (stripped off stalks) into a small pot with 2 chillies, halved
lengthways (optional), and 1 cup olive oil. Heat very gently for about 6 minutes so the
rosemary gently sizzles or bake in the oven at 150C/300F for 15 minutes. Store in a
clean jar. Oil will keep up to 2 months. Strain before use.
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Nick Tresidder
Rosemary Grilled Tuna on Green Bean Nioise Salad

cup Rosemary Chilli Oil or extra virgin olive oil

4 steaks freshest tuna or other game fish
salt and freshly ground black pepper
Nioise dressing:
2 small cloves garlic, crushed

3 semi-dried or sundried tomatoes, finely sliced
2 tbsp lemon juice
2 tbsp torn basil leaves or chopped parsley
1 anchovy, finely minced (optional)
Salad:
300g baby French beans, trimmed

200g cherry tomatoes, halved
cup small nioise or other tasty, small black olives
2 tbsp tiny capers (nonpareils)
Pour oil over fish and mix through with lemon zest, salt and pepper. Cover and chill for 1-8
hours.
Place dressing ingredients in a jar, seal and shake well to combine.
Drop beans into boiling water and cook for 4 minutes, refresh under cold water and drain well.
Place in a bowl with tomatoes, olives and capers. Toss with dressing. Season to taste.
Lift fish out of marinade and grill 10cm from heat for 2-3 minutes each side or fry in a very hot
pan or on a barbecue hot plate for about 1 minutes each side until still pink in the centre (all
game fish should be served slightly rare).
To serve, divide salad between serving plates and top with a piece of fish.
105
Aaron McLean
Rouille
Prep time: 5 mins Cook time: Nil
1 large boiled potato

6 cloves garlic, peeled and minced
1-2 tsp minced chillies
1 egg yolk
tsp paprika
salt
Puree together all the ingredients, adding salt to taste. Serve as a topping on croutons.
Will keep in the fridge for 2-3 days.
Aaron McLean
Rum Sabayon with Winter Fruits

Prep time: 10 mins Cook time: 10 min Serves: 4-6
Sabayon:
2 egg yolks
cup sugar
cup rum (I use Appeltons)
cup cream
Fruit:
2-3 oranges, peeled and segmented
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4-6 kiwifruit, peeled and sliced (use gold or green)

pineapple, peeled and sliced in thin wedges
The light custard base for the sabayon mixture can be made ahead of time and chilled.
All kinds of fruit go well with this rich, creamy mixture.
Beat egg yolks and sugar in a heatproof bowl until very pale and thick. Whisk in rum.
Set bowl over a saucepan with 4-5cm of simmering water (water should not touch base
of bowl) and continue whisking vigorously until sauce thickens and coats the back of a
spoon, about 8 minutes.
Remove from heat and place bowl immediately into cold water to prevent further
cooking.
Mix cream into cooled sabayon. If not using at once, cover and chill; sabayon will keep
up to 24 hours in the fridge.
To serve, place prepared fruit in heat-proof shallow bowls. Whisk sabayon before
pouring 2-3 tablespoons over each serving. Place under preheated grill until sabayon
just starts to turn golden, 2-3 minutes. Serve at once.
Nick Tresidder
Salad of Beets, Beans, Walnuts & Goat Cheese

4-6 (about 600g) small beetroot, peeled and cut into 6-8 wedges
1 tbsp brown sugar
cup walnut pieces
4 handfuls fresh rocket (arugula) or watercress, coarse stems removed
1 cup peeled broad beans or frozen green soya beans, thawed (about 2 cups unpeeled)
100g goat cheese, sheep cheese or feta
Heat oven to 180C. Place beetroot in a shallow roasting pan lined with baking parchment. Mix
through sugar, vinegar and oil and season with salt and pepper. Spread out to a single layer
and roast 40 minutes or until tender and starting to shrivel. Leave in pan to cool.
107
Toast walnuts in a separate roasting dish for 15 minutes at the same temperature. Add
walnuts, rocket leaves and beans to cooled beetroot and toss to coat in pan oils. Divide
between 4 serving plates. Slice cheese over the top.
Cook's notes:
Broad beans and soya beans both have a short season but are always available frozen. Frozen
broad beans can be popped straight out of their skins. Fresh broad beans must first be podded
then blanched in boiling water for 2 minutes before peeling off the greyish outer skin. Walnuts
turn rancid very quickly. Always check the smell before using.
Salsa Verde
1 cups (2 handfuls) parsley leaves, de-stemmed

1 handful (about 40) chives, chopped 1 cup extra virgin olive oil
cup capers 3 cloves garlic 4 tbsp lemon juice
2 tsp dijon mustard ground black pepper
small red onion, chopped
1 small tin (8-10) anchovies, drained
yolk of one hard boiled egg
Pure all the ingredients in a food processor until smooth. Salsa Verde keeps in a covered jar in
the fridge for about a week or it can be frozen.
Aaron McLean
Scarlet Strawberry Jellies

Prep time: 15 mins + 3-12 hours chilling Cook time: Nil Serves: 6
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500-600g fresh ripe strawberries (2 punnets), hulled

cup caster sugar
4 tsp gelatine
3 tbsp cold water
1 cup apple juice, heated to a boil
cup lime juice
Place three-quarters of the hulled strawberries in a blender or food processor with the
sugar. Whizz to a pure. Sprinkle gelatine over cold water in a cup and leave to absorb
for 2-3 minutes. Add the boiling apple juice and soaked gelatine mixture to pured fruit
and blitz for 30 seconds to dissolve sugar and gelatine.
Pour into a 1 litre measuring jug, add the lime juice and if needed add extra apple juice
to make 3 cups total volume. Pour jelly mixture into 6 serving glasses and chill until set,
about 3 hours or overnight. Slice remaining strawberries and use to garnish jellies.
Sesame Lavosh
Prep time: 15 mins Cook time: 15-18 mins Makes: Approx 40
1 cup plain flour cup wholemeal flour

2 tbsp each black and white sesame seeds or 4 tbsp just one kind
1 tbsp finely chopped fresh oregano or 1 tsp dried oregano
1 tsp salt cup extra virgin olive oil
1 tsp sesame oil
cup water
To finish:
extra virgin olive oil
flaky sea salt
Preheat oven to 165C and line an oven tray with baking paper. In a mixing bowl stir together
the flours, sesame seeds, oregano and salt. Mix the oils and water together and add to the dry
ingredients, stirring to form a soft, pliable dough.
Divide the dough into 4 pieces and roll each out on a lightly floured board as thinly as
possible. Each piece of dough should yield a rectangle about 34 x 16cm. Cut each
rectangle into strips measuring about 4 x 17cm and roll again. They need to be virtually
see-through.
Carefully transfer strips to a baking tray, brush lightly with oil and sprinkle with flaky
salt. Bake until crisp and pale golden about 15-18 minutes. Allow to cool fully then
store in an airtight container.
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Aaron McLean
Sicilian Artichokes, Potatoes & Olives

Prep time: 10 mins Cook time: 15 min Serves: 4 as a side dish

3 anchovies
8-10 cooked or preserved artichoke halves
300g potatoes, cut into chunks and boiled in lightly salted water until just tender
12 kalamata olives, pitted and chopped
cup chopped fresh coriander
Heat oil in a large heavy-based pan and gently cook garlic and anchovies over low heat until
anchovies soften to a pasty texture, about 5 minutes. Add artichokes and potatoes, cover and
cook over low heat for about 10 minutes, stirring occasionally.
Mix in olives and coriander. Cover and cook gently for another 3-5 minutes to heat through
and infuse flavours.
Cook's note: To pit and chop olives, crush them with the side of a cooks knife, remove stones
then chop.
Snapper with Ginger Miso Sauce

Prep time: 15 mins + 30 mins standing Cook time: 20 mins Serves: 2
large thumb of fresh ginger, grated or cut into fine julienne

1 tsp sesame oil
1 tsp miso
1 tsp sugar
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2 tbsp Japanese soy sauce or shoyu

1 whole cleaned and scaled snapper (about 1.1-1.3kg whole weight, 800-900g gutted
weight)
juice of 2 limes or lemons
To serve:
1 bunch broccolini or a head of broccoli cut into florets

cup toasted cashews or roasted almonds
2 spring onions, cut into long, thin strips
Place ginger, sesame oil, miso, sugar and soy sauce in a bowl and mix to combine. Cut 3-4 deep
slashes in each side of the snapper. Place fish in a shallow bowl or plastic bag and pour over
the ginger soy mixture. Turn fish in this mixture to coat evenly. Stand for 30 minutes, or cover
and chill for up to 8 hours before cooking.
Place fish and its marinade on a large piece of foil, spoon over the lime or lemon juice and
wrap up tightly to seal. Place fish on to a preheated barbecue and cook over medium heat for
20 minutes. Or preheat oven to 200C. Bake fish uncovered for 18-20 minutes or until flesh
gives without resistance when pressed through the foil and eye is starting to whiten.
Place cooked broccolini or broccoli on separate plate with nuts. Arrange fish on top and pour
over pan sauce. Garnish with spring onions. Serve with Rice.
Speedy Chilli Lime Dressing

Prep time: 2 min Cook time: Nil Makes: cup
cup freshly squeezed lime juice

2 tbsp fish sauce
1 tbsp sugar
1 tbsp neutral oil
1 tsp oyster sauce
1-2 small hot red chillies, seeded and finely diced
finely grated zest 1 lime
1 kaffir lime leaf, finely shredded (optional)
Shake ingredients together in a small jar. Cover and chill if not using. Dressing will
keep in the fridge for 2 weeks.
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Nick Tresidder
Spicy Chicken Cakes

Prep time: 10 mins Cook time: 4-6 mins (per batch) Makes: About 30 small cakes or 20
medium cakes
300g lean skinless chicken, roughly chopped

small handful coriander leaves
1 spring onion, finely sliced
finely grated zest of 1 lime or lemon, no pith
2 tbsp sweet Thai chilli sauce
2 tsp fish sauce
1 egg white
cup coconut cream
flavourless oil, eg grapeseed, for frying
To serve:
avocado salsa
Basil Oil
rocket leaves (optional)
Place all ingredients, except coconut cream and oil, in a food processor and blend to a coarse
pure. With motor running, add coconut cream in a slow stream and mix until evenly
combined.
Heat a lightly oiled frypan and cook small spoonfuls of mixture 2-3 minutes each side over
medium heat until cooked through and springy to the touch. Serve on rocket leaves and
accompany with avocado salsa and basil oil.
Variation:
This recipe can also be prepared with raw prawn meat or fish.
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Spicy Mango Sauce

Prep time: 10 min Cook time: 5 mins Makes: Just under 3 cups
2 x 425g cans mangoes in light syrup, drained (reserve liquid for cocktails)
1-2 red chillies, deseeded and chopped
3 large cloves garlic, minced
1 tbsp finely grated fresh ginger
2 tsp ground cumin
2 tbsp lime juice
cup chopped fresh coriander
1 tbsp rice vinegar
1 tsp salt
tsp fine white pepper
flesh of 1 roasted red pepper, deseeded and skinned
Place everything in a food processor or blender and puree until smooth. Transfer the mixture
to a saucepan and simmer for 5 minutes. Sauce can be prepared a day or two ahead of time
and kept in the fridge. Serve hot or at room temperature, as preferred.
Aaron McLean
Spicy Prawn & Glass Noodle Salad

Prep time: 20 mins Cook time: 4-5 mins Serves: 6 as a starter or 4 as a main meal
1 recipe Chilli Lime Dressing

500g raw prawns, shelled
oil for pan
Glass noodle salad:
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60g (1 small packet) glass noodles (bean thread noodles)

2 spring onions, whites and greens sliced very finely on the diagonal
3 packed cups mixed fresh Asian herbs, eg 1 packed cups torn mint and cup each
of coriander and torn basil leaves
cup chopped roasted peanuts, to garnish
Mix half dressing through prawns in a bowl or clean plastic bag and reserve remainder. Cover
prawns and chill for at least 30 minutes or up to 2 hours. Preheat a heavy pan or grill plate
until very hot, add a little oil and cook drained prawns 2-3 minutes each side or until cooked
through.
Place prawns in a bowl, pour over reserved dressing and mix through. Leave to stand while
preparing the rest of the salad components.
Place glass noodles in a separate mixing bowl and pour over boiling water to cover. Stand until
transparent, about 2 minutes, then rinse under cold water, drain thoroughly, dry with paper
towels and cut into shorter threads.
Combine noodles, spring onions and herbs with cooked prawns and dressing, tossing to
combine. Mound salad in centre of serving plates and scatter over chopped peanuts. Serve
immediately.
Steak with Green Peppercorn Sauce

5 thick cut (4cm) eye fillet (or scotch fillet) steaks

4 tsp butter
cup port
2 heaped tbsp green peppercorns
1 cup beef jus
Tie a piece of string around the circumference of each steak to hold them tight. Season steaks
with salt and pepper and place a teaspoon of butter on each steak.
114
Preheat a heavy frypan over high heat. Place steaks in pan, butter side down and brown well
for a minute on each side. Remove from pan and transfer to a shallow baking tray lined with
baking paper.
Return the pan used for browning the steaks to the heat without cleaning. Add the port and
stir to deglaze the pan brownings. Add the green peppercorns and beef jus. Bring to a simmer.
Taste and adjust seasonings. Sauce can be made ahead and reheated as needed.
When ready to serve, heat oven to 220C and roast steaks for 7 minutes, or until done to your
liking. Stand for 3-5 minutes before serving. Accompany with hot green peppercorn sauce and
serve with mashed potato and lightly cooked green vegetables.
Aaron McLean
Strawberry & Kiwifruit Meringue Roulade

4 large egg whites, preferably free range, at room temperature

a pinch of salt
1 cup castor sugar
1 tsp cornflour
1 tsp boiling water
icing sugar, for sprinkling
Filling:
150ml cream
1 punnet strawberries, hulled and halved
cup toasted almond slivers
4-6 kiwifruit, peeled and diced, or cup passionfruit pulp
Heat oven to 170C. Line a swiss-roll tin with greaseproof paper. Dip into cold water, shake off
excess. Beat egg whites to soft peaks. Add salt and gradually add sugar until meringue is thick
and glossy. Beat in cornflour and water.
Spread mixture in tin and bake for 8 minutes; reduce heat to 160C and cook a further 5-7
minutes the top should not be sticky. Remove from oven and cool. Tip meringue onto a
board sprinkled with icing sugar.
115
To make filling, whip cream to soft peaks. Fold in remaining ingredients. Spread filling over
meringue and roll up.
If you really want to go to town on the presentation, serve with vanilla custard and fruit puree
made from raspberries rubbed through a sieve and sweetened with icing sugar. Decorate plate
with diced fruit.
Aaron McLean
Strawberry Sauce
12-15 strawberries, hulled

cup good-quality berry jam, eg raspberry
2-3 tbsp Grand Marnier or kirsch (optional)
In a blender or food processor puree strawberries with jam. Add Grand Marnier or kirsch, if
using. Store in the fridge for up to 5 days. Serve drizzled over ice cream or other desserts.
Nick Tresidder
Strawberry Souffls
1 portion Strawberry Sauce

2 egg whites
cup caster sugar
tsp vanilla essence
1 punnet ripe strawberries, hulled and sliced
Preheat oven to 220C. Place half the strawberry sauce in a pan and heat, stirring until boiling.
Using an electric beater and bowl, whisk egg whites to soft peaks. Add sugar and beat until
sugar has dissolved and mixture is thick and glossy. Fold in hot berry sauce and vanilla. Spoon
116
remaining berry sauce into 6 ramekins. Spoon over the meringue mixture, swirling peaks on
the top.
Bake for 4-6 minutes until souffls just start to brown. (Dont keep cooking until they rise or
they will shrink too much as they cool). Take to the table straight away, served with sliced
strawberries.
Variation:
In place of berries use dried apricots or prunes. Place 150g dried apricots or prunes in a pot
with cup white wine, cup orange juice, finely grated rind of 1 orange and 3 tbsp honey.
Simmer for 10 minutes then pure. Heat pure as for berry souffls before folding into the
meringue mixture.
Summer Mango Salad

250g snow peas

2 just ripe mangoes, flesh cut into chunks
2 just ripe avocadoes, flesh cut into chunks
1 red pepper, seeded and white pith removed, cut into thin strips
small red onion, very thinly sliced
Ginger lime dressing:
2 tbsp neutral oil

2 tsp fish sauce
2 tbsp lime juice
2 tsp grated fresh ginger
ground black pepper
Place snow peas in a bowl, pour over boiling water. Stand for 1 minute, drain and cool under
cold water. Drain well and place in a salad bowl with other vegetables (dont add the
avocadoes until just before serving). Shake dressing ingredients together in a jar. When ready
to serve gently toss dressing through the salad.
117
Teriyaki Salmon Kebabs

1 cup Teriyaki Marinade

1-1.2 kg boneless skinless salmon cut into 2cm cubes
bamboo skewers or disposable wooden chopsticks
2 tbsp toasted sesame seeds (optional)
At least 15 minutes (or up to 4 hours) before cooking, mix the marinade through salmon in a
bowl. Cover and chill.
Thread 3 or 4 pieces of salmon on to bamboo skewers or chopsticks.
To grill:
Place grilling rack 10cm away from heat source. Preheat grill on high. Grill kebabs for 1 minute,
turn over, brush with leftover marinade and grill for another 1-2 minutes until golden and just
cooked through.
To bake:
Preheat oven to 220C. Place on a baking tray allowing a little space between each. Bake
kebabs until golden and cooked through, approximately 6 minutes each side, brushing with
leftover marinade half way through cooking.
To barbecue:
Preheat barbecue grill to medium-high. Cook kebabs for 2 minutes on each side or until golden
and cooked through. Brush with leftover marinade between each turn.
If kebabs get too brown before they are fully cooked, put them to one side of the barbecue
away from the direct heat source and continue cooking until done. Serve on rice with lightly
cooked greens or salad
Refrigerate for up to 24 hours or can be frozen (raw or cooked). Thaw before grilling.
118
Kieran Scott
Thai Pumpkin Soup

Prep time: 10 min Cook time: 30 mins Serves: 4
2 tbsp olive oil

1 onion, finely chopped
1 tbsp brown sugar
1 medium pumpkin (about 1.2kg), eg buttercup, peeled and diced
2 cups water
400ml can coconut milk
1-2 fresh or dried chillies, finely chopped
1 tbsp lemongrass, minced, or tsp finely grated lemon zest
1 tbsp fish sauce
cup fresh coriander or parsley, chopped
Coconut sambal:

big handful fresh coriander
cup roasted peanuts
1 red chilli, minced
cup thread coconut, toasted
Heat oil in a big pot and gently cook onion, sugar and garlic until softened (8-10 minutes). Add
all other ingredients except fresh coriander and simmer until tender, about 20 minutes. Mash
roughly, adjust seasonings to taste and mix through coriander. Garnish with coconut sambal.
To make coconut sambal, blend together garlic, coriander, roasted peanuts, lemon zest and
chilli. Mix in toasted coconut. Store in fridge for up to 3 weeks.
119
Nick Tresidder
Velvet Chocolate Mousse

Prep time: 15 mins + 4-24 hours setting Cook time: 5 mins Serves: 8
250g dark bittersweet or good-quality eating chocolate, chopped

2 cups chilled cream
4 egg whites
cup sugar
Place chocolate and 1 cup of the cream in a saucepan. Stir over gentle heat or microwave at
50% power for 2 minutes until chocolate is melted. Cool.
Whisk egg whites in a clean bowl with sugar until stiff. In another bowl whisk remaining cream
with vanilla until it forms firm peaks. Fold a third of the egg whites into the cooled chocolate to
lighten the mixture. Fold in remaining egg whites then the cream.
Chill until quite firm, about 4 hours or up to 24 hours, before serving. Scoop mousse into cups
to serve. Prepared mousse can be covered and chilled for up to 48 hours.
Vietnamese Dressing
Prep time: 2 mins Cook time: Nil Makes: 1 cup

cup rice vinegar
2 tbsp fish sauce
finely grated zest of 1 lime or lemon, no pith
120
2 tbsp lime or lemon juice

2 double kaffir lime leaves, finely shredded (optional)
Place all ingredients in a small jar and shake to combine. Good with Vietnamese Roast
Chicken Noodle Salad and other Asian salads.
Aaron McLean
Zucchini & Basil Bruschetta

Prep time: 5 min Cook time: 5 min Serves: 16 -24 Makes: 5-6 as a snack
3 zucchini (400g), coarsely grated

3 tbsp olive oil
2 large cloves garlic, crushed
tsp chilli flakes (optional)
tsp salt and ground black pepper
50g feta, finely crumbled
10-12 basil leaves, finely torn
To serve:
about 16 grilled bruschetta bases or Crostini
Grate zucchini on to a clean tea towel, then pull up the sides and twist and squeeze
tightly to remove as much liquid as possible.
Heat oil in a large frypan over medium heat. Add zucchini, garlic and lemon zest and
stir-fry for about 5 minutes until zucchini has softened without browning. Remove from
heat and season with salt and pepper. Cool for 5 minutes. Mix in feta and basil. Spoon
on to bruschetta bases and serve.

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1

This rub is marvellous on barbecued lamb or stirred into yoghurt

Cook time 1 min

6 cloves garlic, crushed

Strawberry Lemon Puff

Cook time 65 mins

1/2 cup water

Pear and Walnut Salad

Peppery watercress, creamy haloumi cheese and sweet pear

Cook time 10 mins

4 tbsp olive oil

The Ultimate Chocolate Cake

Prep time 5 mins

Cook time 1 hour

3 cups self-raising flour

Twice Baked Whitebait Souffls

Harvest Tomato Sauce

Potato Gratin with Gruyere and Garlic

Cook time 1-1 1/4 hours

10 large potatoes (2kg), peeled and sliced 1-1.5cm thick

Espresso Hazelnut Ripple

I like to make these tasty snacks using beer as a raising

Tea Smoked Salmon

Braised Oxtails with Star Anise

This is one of those wonderful meals that require very little

Cook time 45 minutes

Makes 3 1/2 cups

6 red onions, peeled and cut into thin wedges

3 cups (750ml) Verjuice (see above)

Cook time 15-20 mins

1 cup plain flour

1/2 cup water

Crunchy Home Made Fries

These moreish oven fries use just a skerrick of oil, making

Cook time 1 hour

8 medium-large (130-150g each) potatoes

Pistachio and Berry Ice Cream

My mother made this ice cream throughout my childhood. I call it

FOR THE FLAVOURING

Chilli Lime Salt

Makes 1/2 cup

1 large fresh red chilli

Silverbeet, Feta and Pinenut Roll

Cook time 40 mins

250g silverbeet or spinach

Bean and Peanut Salad

Cook time 5 mins

300g green beans, stalk ends trimmed

Cook time 20 mins

Makes 1 jar (2 cups)

1 head garlic, cloves peeled

Honey Vanilla Panna Cotta

Buttermilk is a low-fat alternative to the cream that is usually

Cook time 5 mins + 3 hours chilling time

2 cups cream, divided in half

Roasted Pepper Pesto

Lamb Racks with Salsa Verde

Bacon and Egg Pie

Prep time 10 mins