Basic Bolognese Sauce

Ingredients
 2 teaspoons olive oil
 2 cloves garlic, chopped
 2 onions, chopped
 1kg minced beef
 2 x 400g cans tomato puree
 1 cup (250ml) beef stock
 ¼ cup chopped flat-leaf parsley leaves
 ea salt and cracked black pepper

Method
1. Heat a deep frying pan or saucepan over high heat. Add the oil, garlic and onion and cook for 3 minutes or until
just soft. Add the mince and cook, stirring, until brown.
2. Add the tomato puree and stock and rapidly simmer for 10–15 minutes or until thickened to your liking.
3. Stir through the parsley, salt and pepper and serve over spaghetti or use as sauce in a lasagne. Serves 4.
Basic Pizza Dough

Ingredients
 1 teaspoon dried yeast*
 ¼ teaspoon caster (superfine) sugar
 ¾ cup (185ml) lukewarm water
 1½ cups (225g) plain (all-purpose) flour
 ½ teaspoon fine salt

Method
1. Combine the yeast, sugar and water in a bowl. Set aside in a warm place for 10 minutes or until bubbles appear.
2. Place the flour and salt in a bowl and make a well in the centre. Add the yeast mixture and stir until it comes
together. Cover with a clean tea towel and set aside in a warm place for 20–30 minutes or until the dough has
doubled in size.*

* Out-of-date yeast may be inactive, so check the expiry date before using.

** The optimum temperature for the dough to rise is 27°C.

Blackened salmon with creamy yoghurt celeriac salad

Ingredients
 ¾ cup (210g) natural Greek-style (thick) yoghurt
 1 tablespoon Dijon mustard
 ½ teaspoon sea salt flakes
 ¼ cup finely chopped chives
 700g celeriac (celery root), peeled and shredded
 ¼ cup dill sprigs
 2 tablespoons smoked paprika
 2 tablespoons sumac
 ¼ teaspoon cayenne pepper
 2 cloves garlic, crushed
 ¼ cup oregano leaves, finely chopped
 ½ teaspoon cracked black pepper
 4 x 180g skinless salmon fillets
 1 tablespoon extra virgin olive oil
 micro (baby) lemon balm leaves, to serve

Method
1. Preheat oven to 180°C (350°F). Place the yoghurt, mustard, salt, chives, celeriac and half the dill in a large bowl.
Toss to coat.
2. Place the paprika, sumac, cayenne
pepper, garlic, oregano and pepper on a tray and mix to combine. Press all sides of the salmon into the mixture
to coat.
3. Place the salmon on a large oven tray lined with non-stick baking paper. Drizzle with the oil and cook for 10
minutes or until the salmon is cooked to your liking.
4. Divide the celeriac mixture and salmon between plates and top with lemon balm, salt, pepper and remaining dill
to serve. Serves 4.
Almond milk-poached chicken salad

Ingredients
 1 litre almond milk
 4 bay leaves
 5 green onions, roughly chopped
 1 teaspoon sea salt flakes
 4 x 220g chicken breast fillets, trimmed
 150g snow peas, thinly sliced
 150g green beans, halved
 150g yellow beans, halved
 1 cup (280g) natural Greek-style yoghurt
 ¼ cup (60ml) extra virgin olive oil
 sea salt and cracked black pepper
 3 cups snow pea tendrils
 ½ cup (80g) smoked almonds, chopped

Method
1. Place the almond milk, bay, onion and salt in a large deep-sided frying pan over high heat and bring to the boil.
Add the chicken, reduce heat to low and cook, covered, for 12–15 minutes or until cooked through. Remove
chicken from the pan and set aside to cool.
2. Strain the poaching liquid, reserving ¼ cup (60ml). Shred chicken and place in a large bowl with reserved liquid.
Cook the snow pea and beans in a large saucepan of salted boiling water for 1–2 minutes or until tender. Drain
and refresh.
3. Place the yoghurt, oil, salt and pepper in a small bowl and mix to combine. Add the snow pea tendrils, snow pea
and beans to the chicken and toss to combine. Divide among plates, drizzle with the yoghurt dressing and top
with almond. Serves 4.
Char-grilled asparagus and parsley pesto pasta

Ingredients
 300g green asparagus, trimmed
 ¼ cup (60ml) olive oil, plus extra, for brushing
 sea salt and cracked pepper
 2 cups flat-leaf parsley leaves
 2 cloves garlic, crushed
 10 white anchovy fillets
 ½ cup (40g) finely grated parmesan, plus extra, to serve
 1 tablespoon finely grated lemon rind
 2 tablespoons lemon juice
 400g spaghetti
 micro parsley leaves, to serve (optional)

Method
1. Preheat a char-grill pan over high heat. Brush the asparagus with oil and sprinkle with salt and pepper. Cook for
8–10 minutes or until just charred. Allow to cool slightly and roughly chop.
2. Place in a food processor with the oil, parsley, garlic, anchovy fillets, parmesan, lemon rind, lemon juice, salt and
pepper and process until roughly chopped. Set aside.
3. Cook the pasta in a large saucepan of salted boiling water for 10–12 minutes or until al dente. Drain, reserving 1
cup (250ml) of the cooking liquid. Return the pasta to the saucepan with the pesto and reserved liquid and toss
to combine. Divide between plates and top with micro parsley leaves and extra parmesan to serve. Serves 4.
Chicken, prawn and tomato paella

Ingredients
 1 ½ tablespoon olive oil
 1 x 200g chicken breast fillet, trimmed and chopped
 200g green (raw) prawns (shrimp), tails intact
 1 small brown onion, chopped
 2 cloves garlic, crushed
 ½ teaspoon chilli flakes
 ½ teaspoon smoked paprika
 ¾ cup (150g) medium-grain rice
 1 x 400g can diced tomatoes
 1 ¼ cup (310ml) chicken stock
 flat-leaf parsley leaves and lemon wedges, to serve

Method
1. Heat 1 tablespoon of the oil in a medium non-stick frying pan over high heat. Add the chicken and prawns and
cook for 4–5 minutes or until golden and cooked through. Set aside and keep warm.
2. Add the remaining oil to the pan with the onion, garlic, chilli and paprika and cook for 2 minutes or until
softened.
3. Add the rice, tomato and stock, reduce heat to low and cover with a tight-fitting lid. Cook for 20–25 minutes or
until the rice is cooked.
4. Stir through the chicken and prawns and cook for a further 1 minute. Top with parsley and serve with lemon
wedges. Serves 2.
Miso-poached chicken salad

Ingredients
 1 litre chicken stock
 ¼ cup (80g) white miso paste
 4 x 220g chicken breast fillets, trimmed
 3 bunches (600g) broccolini, trimmed
 1 small bunch (150g) radishes, thinly sliced
 2 tablespoons sesame seeds, toasted
 micro (baby) coriander leaves, to serve

Dressing
 1 tablespoon honey
 1 tablespoon white miso paste
 2 teaspoons rice wine vinegar
 2 teaspoons sesame oil
 1 teaspoon soy sauce
 ¼ cup (60ml) water

Method
1. Place the stock and miso in a medium deep-sided frying pan over high heat and bring to the boil. Add the
chicken, reduce the heat to low and cook, covered, for 12–15 minutes or until cooked through. Remove the
chicken from the pan and set aside to cool.
2. Return the stock to high heat and bring to the boil. Add the broccolini and cook for 1–2 minutes or until tender.
Drain and refresh under cold water.
3. To make the dressing, place honey, miso, vinegar, oil, soy sauce and water in a bowl and whisk to combine.
Place the broccolini, radish and half the dressing in a large bowl, toss to combine and divide among bowls.
4. Slice the chicken and place on top of the salad. Top with the remaining dressing, the sesame seeds and
coriander. Serves 4.
Mixed mushroom risotto

Ingredients
 10g dried porcini mushrooms
 1½ cups (375ml) boiling water
 1 tablespoon olive oil
 20g butter
 1 leek, trimmed and sliced
 2 cloves garlic, chopped
 2 cups arborio or other risotto rice
 4 cups (1 litre) beef stock
 ½ cup (125ml) dry red wine
 550g mixed fresh mushrooms (portobello, swiss brown, shiitake)
 2 teaspoons olive oil, extra
 sea salt and cracked black pepper
 1 tablespoon chopped flat-leaf parsley leaves

Method
1. Soak the dried mushrooms in the boiling water for 15 minutes. Strain, reserving the liquid, and finely slice the
mushrooms. Set aside.
2. Heat a large saucepan over medium heat. Cook the oil, butter, leek and garlic for 6 minutes or until soft and
golden. Add the rice and cook, stirring to coat the grains, for 2–3 minutes or until translucent.
3. While the rice is cooking, place the stock, wine and porcini liquid in a saucepan over medium heat. Cover and
bring to a slow simmer. When the rice is translucent, add the stock mixture 1 cup at a time, stirring continuously
until each cup of stock is absorbed and the rice is al dente (around 25–30 minutes).
4. While the risotto is cooking, cut any of the larger fresh mushrooms in half or in thick slices. Heat the extra oil in a
frying pan over medium heat and cook the mushrooms for 4–5 minutes or until tender and golden. To serve, stir
the mushrooms, salt, pepper and parsley through the risotto. Sprinkle with parmesan cheese if desired and
serve immediately. Serves 4.
Zucchini chilli tuna pasta

Ingredients
 ¼ cup (60ml) extra virgin olive oil
 3 cloves garlic, thinly sliced
 2 tablespoons capers, drained
 2 teaspoons lemon rind strips
 6 medium (1kg) zucchini (courgettes), thinly sliced lengthways using a julienne peeler
 2 tablespoons lemon juice
 ½ teaspoon sea salt flakes
 ¼ cup dill sprigs
 2 cups baby rocket leaves
 2 x 185g cans tuna in chilli oil, drained
 cracked black pepper, for sprinkling
 toasted pine nuts, to serve

Method
1. Heat the oil in a large frying pan over medium heat, add the garlic, capers and lemon rind and cook for 1–2
minutes or until lightly golden and crispy.
2. Add the zucchini, lemon juice and salt. Cook for 1 minute or until heated through. Remove from the heat, add
the dill, rocket and tuna and toss to combine.
3. Divide between bowls and sprinkle with salt, pepper and pine nuts to serve. Serves 4.
Cheat’s beef stroganoff with creamy polenta

Ingredients
 2 tablespoons extra virgin olive oil
 600g scotch fillet steak, trimmed and cut into thin strips
 300g Swiss brown mushrooms, chopped
 sea salt and cracked black pepper
 1 tablespoon Worcestershire sauce
 1 cup (240g) sour cream
 ¼ cup (60ml) water
 1 litre milk
 1 cup (170g) instant polenta
 ½ cup (140g) store-bought caramelised onion relish, to serve
 watercress sprigs, to serve

Method
1. Heat half the oil in a large non-stick frying pan over high heat.
2. Add the beef and cook, turning, for 2–3 minutes or until just seared. Remove from the pan and keep warm.
3. Heat the remaining oil in the pan and add the mushroom, salt and pepper and cook, stirring, for 6 minutes or
until golden.
4. Add the Worcestershire sauce, sour cream and water and bring to a simmer.
5. Add the beef and cook for a further 3 minutes.
6. While the sauce is cooking, place the milk, salt and pepper in a large saucepan over medium heat and bring to a
simmer. Gradually add the polenta and cook, whisking, for 2–3 minutes or until thickened.
7. Divide the polenta between serving plates and top with the stroganoff, caramelised onion and watercress
to serve. Serves 4.
Char-grilled potato salad with creamy mustard dressing

Ingredients
 1.5kg kipfler (waxy) potatoes, scrubbed
 2 tablespoons extra virgin olive oil
 sea salt and cracked black pepper
 200g tub crème fraîche
 2 tablespoons wholegrain mustard
 ¼ cup (60ml) water
 ¼ cup dill sprigs, chopped

Method
1. Place the potatoes in a large saucepan of cold salted water. Place over high heat, cover with a lid and bring to
the boil. Remove the lid and cook for 8–10 minutes or until tender. Drain well and halve lengthways.
2. Preheat a char-grill pan or barbecue to high heat. Drizzle the potato with oil, sprinkle with salt and pepper and
cook, cut-side down, for 8–10 minutes or until lightly charred.
3. Place the crème fraîche, mustard, water, salt and pepper in a large bowl and mix to combine. Place the potato
on a serving plate, drizzle with dressing, sprinkle with salt and pepper, and top with dill to serve. Serves 4.
Coconut, lime and coriander poached chicken salad

Ingredients
 2 x 400ml cans coconut milk
 ½ cup (125ml) water
 1 lime, sliced, plus extra wedges to serve
 4 x 5cm coriander roots
 1 teaspoon sea salt flakes
 1 teaspoon fish sauce
 4 x 220g chicken breast fillets, trimmed
 ½ cup (40g) shredded coconut
 2 cups baby spinach leaves
 2 baby cucumbers (cukes), thinly sliced
 1 cup coriander leaves
 2 green heirloom tomatoes, quartered
 store-bought crispy fried shallots, to serve

Method
1. Place the coconut milk, water, lime, coriander roots, salt and fish sauce in a large deep-sided frying pan over
high heat and bring to the boil. Add the chicken, reduce the heat to low and cook, covered, for 12–15 minutes or
until cooked through. Remove chicken from the pan and cool.
2. Strain poaching liquid, reserving 1 cup (250ml), and allow to cool completely.
3. While the chicken is cooling, place shredded coconut in a bowl, cover with boiling water and soak for 10
minutes. Drain.
4. Place the spinach, cucumber, coriander leaves, tomato and coconut in a bowl. Pour over reserved liquid, toss to
combine and divide among bowls. Slice the chicken, place on top of the salad, sprinkle with shallots and serve
with extra lime. Serves 4.
Coriander pesto potato salad

Ingredients
 1kg baby (new) potatoes
 340g apple cucumbers, peeled, deseeded and thinly sliced
 6 marinated artichoke hearts, quartered
 baby (micro) shiso leaves, to serve

Coriander Pesto:
 1 cup coriander (cilantro) leaves
 ¼ cup (40g) blanched almonds, toasted
 1 clove garlic, crushed
 ⅓ cup (25g) finely grated parmesan
 2 tablespoons white balsamic vinegar
 ½ cup (125ml) olive oil
 sea salt and cracked black pepper

Method
1. Place the potatoes in a large saucepan of salted cold water over high heat. Bring to the boil and cook for 18–20
minutes or until tender.
2. Drain, allow to cool slightly and remove the skins with a small knife. While the potatoes are cooking, make the
coriander pesto. Place the coriander, almonds, garlic, parmesan, vinegar, oil, salt and pepper in a small food
processor and process until a smooth paste forms. Place in a large bowl and set aside.
3. Add the potatoes, cucumber, artichokes, salt and pepper to the pesto and toss to coat. Top with the shiso leaves
to serve. Serves 4.
Red cabbage, mango and coconut slaw

Ingredients
 500g red cabbage, shredded
 2 green mangoes, peeled and shredded+
 2 eschalots, thinly sliced
 1 cup shaved fresh coconut, toasted++
 2 cups Thai basil leaves
 3 green onions, thinly sliced

Coconut dressing
 ⅓ cup (80ml) coconut water
 ¼ cup (65g) shaved palm sugar
 2 tablespoons fish sauce
 2 tablespoons lime juice

Method
1. To make the coconut dressing, place the coconut water, sugar, fish sauce and lime juice in a bowl and stir until
the sugar has dissolved.
2. Place the cabbage, mango, eschalots and dressing in a bowl and toss to combine. Transfer the slaw to a serving
dish and top with the shaved coconut, basil and green onion to serve. Serves 4.

+ To shred green mango, use a julienne peeler. This looks like a conventional vegetable peeler, but has little ‘teeth’ that
help create strips of vegetables.

++ Prepare fresh coconut by inserting a metal skewer in the indented eye to drain the juice. Cook in a 200°C oven for 10
minutes to soften the shell, then carefully crack with a hammer. Gently prise the flesh from the shell using a butter knife
and shave with a vegetable peeler.
Smoky haloumi and quinoa salad

Ingredients
 1 cup (200g) white quinoa
 2 cups (500ml) water
 450g mixed tomatoes, cut into wedges
 1 cup baby spinach leaves
 500g haloumi, sliced
 6 sprigs lemon thyme
finely shredded
 zest of 1 lemon
 1 tablespoon extra virgin olive oil

Smoked paprika dressing

 ¼ cup (60ml) lemon juice
 1 teaspoon smoked paprika
 2 tablespoons extra virgin olive oil
 1 tablespoon honey

Method
1. Place the quinoa and water in a saucepan over medium heat. Bring to the boil, reduce the heat to low, cover,
and cook for 10 minutes. Remove from the heat and allow to stand, covered, for 5 minutes. Remove the lid and
allow to cool.
2. To make the dressing, place the lemon juice, paprika, oil and honey in a large bowl and whisk to combine. Add
the tomato, spinach and quinoa and toss to combine. Set aside.
3. Place the haloumi, thyme, lemon zest and oil in a bowl and toss to coat. Heat a non-stick frying pan over high
heat. Add the haloumi and cook for 2 minutes. Turn and cook for a further 2 minutes or until golden. Serve with
the salad. Serves 4.
Ramen stock

Ingredients
 1 brown onion, skin on and quartered
 5 litres water
 2 bulbs garlic, halved
 1 x 5cm piece ginger, thinly sliced
 2 leeks, trimmed and quartered
 5 dried shiitake mushrooms
 1kg pork neck bones, cut into 5cm pieces+
 1kg American-style pork spare ribs
 2 tablespoons soy sauce
 2 tablespoons sake
 ¼ cup (60ml) mirin (Japanese rice wine)
 1 teaspoon sea salt flakes
 1 x 15cm piece dried kombu (dried seaweed)++, rinsed

Method
1. Place a large saucepan over high heat. Add the onion and cook, turning, for 6 minutes or until lightly charred.
2. Add the water, garlic, ginger, leek, mushrooms and pork bones and ribs. Cover with a tight-fitting lid and bring to
the boil, skimming the surface with a metal spoon occasionally to remove any foam.
3. Remove the lid, reduce heat to medium and cook for 3 hours. Strain the broth, discarding the bones
and vegetables.
4. Return the stock to a medium saucepan over medium heat. Add the soy sauce, sake, mirin, salt and kombu and
cook for 15 minutes. Remove and discard the kombu. Makes 2 litres.

+ Ask your butcher to cut these for you.

++ Kombu is a dried seaweed available from Asian supermarkets, specialty grocers and health food stores.

Tip: This stock will keep frozen in an airtight container for up to 2 months. Defrost and heat in a large saucepan over
medium heat.
Crispy pork ramen with chilli and garlic oil

Ingredients
 1 tablespoon vegetable oil
 1 tablespoon finely grated ginger
 400g pork mince
 ¼ cup (60ml) soy sauce
 2 tablespoons mirin (Japanese rice wine)
 460g dried udon noodles
 1 x quantity hot ramen stock (recipe in link)
 ¼ cup (5g) dried arame (dried seaweed), soaked in water+
 micro (baby) purple shiso, to serve
 tea eggs++, to serve (recipe in link)

Chilli and garlic oil

 2 tablespoons vegetable oil
 10 cloves garlic, crushed
 6 dried chillies, chopped
 2 tablespoons sesame seeds, toasted
 2 tablespoons sesame oil
 1 teaspoon sea salt flakes
 1 small red chilli, sliced

Method
1. To make the chilli and garlic oil, place the vegetable oil, garlic and dried chilli in a small non-stick frying pan over
medium heat and cook for 4 minutes or until golden.
2. Transfer to a bowl and add the sesame seeds, sesame oil, salt and chilli.
3. Using a hand-held stick blender, blend until finely chopped and set aside.
4. Heat the vegetable oil in a large non-stick frying pan over high heat. Add the ginger and pork and cook, breaking
up any lumps with a wooden spoon,for 4 minutes.
5. Add the soy sauce, mirin and 1 tablespoon of the chilli and garlic oil and cook, stirring, for a further 4 minutes or
until crisp. Set aside and keep warm.
 6. Cook the noodles in a large saucepan of boiling water for 4 minutes. Drain and refresh under cold water.
7. Divide the noodles between serving bowls and ladle over the hot stock.
8. Top with the pork, remaining chilli and garlic oil, seaweed, shiso and tea eggs to serve. Serves 4.

+ We used dried arame, a type of sea kelp. To rehydrate, place in a bowl of cold water and set aside for 5 minutes. Drain
before using.

++ We’ve used tea eggs, but you can also use regular soft-boiled eggs.
Parsnip and caramelised onion soup

Ingredients
 ¼ cup (60ml) extra virgin olive oil
 1 onion, thinly sliced
 1kg parsnip, peeled and chopped into 3cm pieces
 1.5 litre chicken stock
 ½ cup (140g) store-bought caramelised onion relish
 1 tablespoon thyme leaves
 cracked black pepper, to serve

Method
1. Heat the oil in a large saucepan over medium heat. Add the onion and parsnip and cook for 12–15 minutes or
until onion is soft and golden.
2. Add the stock, bring to the boil and cook for 8–10 minutes or until parsnip is very soft. Using a hand-held stick
blender, blend until smooth.
3. Divide between bowls and top with the caramelised onion, thyme and pepper to serve. Serves 4.
Pumpkin, chorizo and black bean soup

Ingredients
 1 tablespoon extra virgin olive oil, plus extra, for drizzling
 125g firm air-dried chorizo, thinly sliced
 2 cloves garlic, thinly sliced
 1 x 400g can chopped tomatoes
 2 cups (500ml) chicken stock
 500g Japanese pumpkin, peeled and chopped
 sea salt and cracked black pepper
 1 x 400g can black beans, rinsed and drained

Method
1. Heat the oil in a medium saucepan over medium heat. Add the chorizo and garlic and cook, stirring occasionally,
for 3–4 minutes or until golden and crisp. Remove from the pan and set aside.
2. Add the tomatoes, stock, pumpkin, salt and pepper to the saucepan and cook for 12 minutes or until the
pumpkin is tender.
3. Remove the pan from the heat and leave the mixture to cool slightly. Blend until smooth.
4. Return the soup to a medium heat, add the black beans and cook until heated through.
5. Top the soup with the chorizo and garlic and drizzle with extra oil to serve. Serves 4–6.
Roast tomato soup

Ingredients
 12 large vine-ripened tomatoes (2kg), halved
 1 head garlic, whole and unpeeled
 2 tablespoons olive oil
 sea salt and cracked black pepper
 3 cups (750ml) chicken stock
 2–3 teaspoons sugar

Method
1. Preheat the oven to 180°C (350°F). Place the tomatoes and garlic on two baking trays lined with non-stick baking
paper. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 40 minutes or until very soft. Allow to
cool slightly.
2. Squeeze the garlic flesh from its skin and process in a blender with the tomatoes and any juice from the baking
trays in two batches until smooth.
3. Cook the tomato mixture, stock and sugar in a saucepan over medium heat for 6 minutes, stirring occasionally.
4. To serve, ladle into bowls or mugs and top with a spoonful of mint pesto (see below). Serves 4–6.

Mint pesto: Roughly chop 1 cup mint leaves, ½ cup flat-leaf parsley, ¼ cup toasted pine nuts and ¼ cup finely grated
parmesan cheese in a blender or food processor. Add ¼ cup (60ml) olive oil and blend until combined. Serve spoonfuls
on top of tomato, lentil or vegetable soups.
Sweet potato and harissa soup with tahini and crispy chickpeas

Ingredients
 1 tablespoon extra virgin olive oil
 1 brown onion, finely chopped
 2 cloves garlic, crushed
 ½ teaspoon smoked paprika
 2 tablespoons tomato paste
 2 teaspoons harissa paste
 500g sweet potato (kumara), peeled and grated
 1.5 litres vegetable stock
 2 tablespoons tahini paste
 baby (micro) shiso leaves, to serve

Crispy chickpeas
 2 tablespoons extra virgin olive oil
 1 x 400g can chickpeas (garbanzos), drained, rinsed and patted dry
 sea salt and cracked black pepper

Method
1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook for 4–6 minutes or until
lightly golden. Add the paprika, tomato and harissa and cook, stirring, for a further 1 minute. Add the sweet
potato and stock.
2. Bring to the boil and cook for 8–10 minutes or until the sweet potato is just tender. Remove from the heat, add
the tahini and stir to combine.
3. While the soup is cooking, make the crispy chickpeas. Heat the oil in large non-stick frying pan over high heat.
Add the chickpeas, salt and pepper and cook, stirring, for 4–6 minutes, or until crispy. Divide the soup between
serving bowls and top with the crispy chickpeas and shiso leaves to serve. Serves 4.