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