INGREDIENTS

• 4 slices of white or wholemeal bread
• Suggested fillings: Mayonnaise, Tinned tuna, Sliced turkey or ham, Avocado, Cucumber, Carrot, Cheese

METHOD

1. Remove bread crusts and cut each slice in two, lengthways.
2. Flatten bread pieces using a rolling pin.
3. Cut fillings into pieces approximately the length of the short side of the bread.
4. If using tuna as a filling, drain a small can and mix with about a teaspoon of mayonnaise.

INGREDIENTS

• 1 onion, finely chopped 
• 2 garlic cloves, finely sliced 
• 1½ cups cooked organic chickpeas
• ½ Jap pumpkin, roughly chopped  
• 4 tomatoes, diced 
• 2 large potatoes, thinly sliced 
• 2 tsp ground cumin
• 2 tsp ground cinnamon
• 1 red chilli, thinly sliced 
• 2½ cups vegetable stock (option to use organic chicken bone or organic beef bone broth) 
• Celtic sea salt, to taste 
• Juice 1 lemon 

INGREDIENTS

• Australian Beef Porterhouse Steaks (about 250g each)
• 1/4 cup (60ml) extra virgin olive oil, divided
• 3 spring onions
• 1 jalapeño chilli, halved, seeded
• 1/4 cup (60ml) lime juice
• 1/4 cup chopped coriander
• 2 tbs pepitas, toasted, coarsely chopped
• 2 garlic cloves, finely chopped
• 18 corn flour tortillas (about 14cm in diameter)
• 1 avocado, pitted, peeled, thinly sliced
• 1 1/2 cups (120g) shredded green cabbage
• 2 radishes, thinly sliced
• Lime wedges, to serve

INGREDIENTS

• 500g beef mince
• 1 brown onion
• 2 cloves garlic
• 1 Tbsp olive oil
• 2 tins diced tomatoes
• 1 carrot, grated
• ¼ cup fresh basil, roughly chopped
• 1 tbsp dried oregano
• ½ cup grated mozzarella
• ¼ cup grated parmesan
• 6 zucchinis

Bechamel Sauce

• 1 litre milk
• 35g unsalted butter
• 25g gluten-free plain flour
• 25g corn flour
• 50g grated parmesan
• 1 whole nutmeg, for grating

METHOD

Preparation time: 15 minutes 
Cook time: 40-45 minutes 
Serves: 16

Ingredients

• Melted butter, to grease

• 120g dark chocolate, chopped

• 120g butter

• 1 ½ cups (350g) caster sugar

• 3 eggs

• 1 tsp vanilla extract

• 1 cup (120g) plain flour

• 1 tsp cocoa powder

• ½ tsp baking powder

• 1 x (200g) packet of Arnott’s Original Tim Tam, chopped

• ½ cup almonds, chopped

Ingredients

• 1 tbs olive oil
• 2 brown onions, finely sliced
• 185g jar Thai yellow curry paste
• 4 x 500g skinless chicken thigh fillets, cut into 4 pieces each
• 270ml coconut milk

Method

1. Heat oil in a large, deep casserole saucepan over medium-high heat. Add onion and curry paste and cook for 2 minutes. Add chicken and cook, stirring, for 6 minutes or until browned.

Ingredients

• 1½ cups Imperial Grain arborio rice
• 2 tbsp Beautifully Butterfully butter
• 2 cloves garlic, finely minced
• 1 small brown onion, diced
• 2-3 tbsp Remano olive oil
• 1L Chefs’ Cupboard chicken stock
• ⅓ cup South Point Estate pinot grigio
• 500g Ocean Royale frozen prawns
• 140g Remano tomato paste
• ½ tsp Stonemill dried chilli flakes
• ½ cup Farmdale cream
• Salt and pepper, to taste
• ½ cup fresh parsley leaves, chopped finely

Ingredients

• 1 cup (150g) plain flour
• ¾ cup (165g) caster sugar
• 1½ cups (135g) rolled oats
• 1 cup (75g) shredded coconut
• 125g butter, chopped
• ¼ cup (60ml) golden syrup
• ½ tsp bicarbonate of soda
• 1 tbs boiling water

Method

1. Preheat oven to 180°C. Line 2 baking trays with baking paper.
2. Combine the flour, sugar, oats and coconut in a medium bowl.

Ingredients

•  60mL pink gin
•  22mL lime juice
•  15mL sugar syrup
•  5 frozen strawberries
•  Fresh strawberries to garnish

Method

1. Add all of your ingredients to a blender (except the fresh strawberries).
2. Add ice and blend until smooth.
3. Pour into a glass, and garnish with a strawberry.

Ingredients

1 ¼ cups milk
60g butter
4 cups bread flour
3 x 7g sachets instant yeast
½ cup brown sugar
½ tsp cinnamon
½ tsp nutmeg
½ tsp baking powder
½ tsp bicarb soda
1 lemon, rind finely grated
1 cup sultanas and raisins
2 eggs
1 tsp vanilla extract
½ cup plain flour
4 tbs water, plus ¼ cup boiling water
¼ cup golden syrup