Prep time: 20 mins
Cook time: 40 mins
Serves: 4

Yum! Winter scrumptious in a bowl. It may seem like a lot of garlic but I reckon there is no such thing as too much garlic 

Ingredients
       300g baby spinach
       3 tablespoons olive oil
       7 cloves garlic
       1 red onion or 4 shallots, roughly chopped
       1 slice wholemeal bread, roughly chopped
       2 tablespoons ground cumin
       2 teaspoon smoked paprika
       1 dried chilli, kept whole
       1 teaspoon ground turmeric
       2 cups chicken stock (or vege stock)
       300g pancetta, diced (leave out for vegetarians)
       2 roasted red capsicums, skinned, cored and roughly chopped
       2 x 400g cans chickpeas, drained and well rinsed
       Sea salt & freshly ground black pepper to taste.

Instructions

Blanch the spinach in boiling water for a few minutes, then plunge into iced water. Drain and squeeze out any excess water and set aside.

Heat 2 tbsp of the oil in a large saucepan and add the garlic, onions/shallots and bread and sauté until golden. Blend until smooth with a stick blender. While blending, add the cumin, paprika, chilli, turmeric and chicken stock and puree until smooth. Set aside.

Heat the remaining oil in a frying pan, then add the pancetta and fry until golden and the fat is nicely rendered. Add the capsicums, the blended bread mixture and the chickpeas. Stir well over a low heat until heated through adding a little water if necessary.

Taste and season, taste and season! Add the spinach and fold through.

Useful tips

• This is great with a dollop of aioli and crispy bread in front of the fire. I like to sprinkle a little fresh coriander or parsley over the top.
• Remove the pancetta and you have a great vegetarian recipe.
• I like to cook the pancetta until most of the fat has rendered.

Ready in: 1 hour 10 minutes
Serves: 6

This creamy gratin is the prefect way to hide the brussels sprouts from the kids!
 
Ingredients
       500g brussels sprouts, trimmed and quartered lengthwise through core
       ½ head cauliflower, trimmed and cut into small florets
       2¾ cups cream
       3 shallots, chopped
       1 tablespoon fresh sage, chopped
       salt and freshly ground black pepper
       1½ tbsp olive oil
       ½ cup plain dry breadcrumbs
       ½ cup pine nuts, lightly toasted
       2 tbsp fresh parsley
       2 cups grated Parmesan
  
Instructions

1. Preheat the oven to 180°C and butter a rectangular baking dish. Fill a large bowl with ice and cold water.
2. Cook the brussels sprouts in large pot of generously salted boiling water for 2 minutes. Add the cauliflower to the same pot and cook for a further 3 minutes until the vegetables are crisp-tender. Drain and transfer to the bowl of ice water to cool. Once cooled, drain well.
3. Combine the cream, shallots and sage in a large pan and bring to the boil. Reduce the heat and simmer until the mixture is reduced to approximately 2½ cups, about 10 minutes. Season with salt. Remove from the heat to cool a little.
4. Heat the oil in large non-stick frypan over a medium heat. Add the breadcrumbs and cook, stirring, until they begin to brown, about 2 minutes. Transfer to a bowl to cool. Stir in the pine nuts and parsley. Season with salt and pepper to taste.
5. Arrange half of the vegetables in the prepared dish. Sprinkle over salt, pepper and half of the Parmesan. Arrange the remaining vegetables evenly on top, then sprinkle with the remaining Parmesan. Pour over the cream mixture.
6. Cover the dish with foil. Bake the gratin in the preheated oven for 40 minutes. Remove the foil, sprinkle over the breadcrumb topping and bake uncovered for a further 15 minutes.

 

Prep time: 15
Cook time: 30
Serves: 4
 
Ingredients
       For the pork
       1 pork tenderloin, fat and sinew removed
       3 slices prosciutto
       6 sage leaves
       Freshly ground pepper
       300g small potatoes, halved
       olive oil, for brushing

       For the sauce
       1/4 cup white wine
       2 shallots, roughly chopped
       2/3 cup chicken stock
       1 Tbsp wholegrain mustard
       1 tsp. Dijon mustard
       2 Tbsp. chopped sage leaves
       1/4 cup mascarpone
       salt and pepper to taste

Instructions
     For the pork

1. Pre-heat oven to 220° c and place the rack in the centre of oven.
2. Tuck thin end of tenderloin underneath to make it all the same thickness and place sage leaves on top of pork, evenly spaced along the meat. Grind over some pepper, no need to use salt as the prosciutto will do that for us.
3. Take one piece of prosciutto and lay it over-top of one of the sage leaves, tucking the ends underneath. Repeat with another slice of prosciutto, being sure to cover the sage. Use 2 or 3 slices of prosciutto as needed to cover more of the pork. Place pork in the centre of an oven-safe pan or baking dish. Brush the top of the pork/prosciutto with olive oil and brush the empty sides of the pan with olive oil as well.
4. Cut potatoes in half and distribute on either side of the pork. Try not to over-load the pan or the potatoes won’t brown as well. Sprinkle with a bit of salt and pepper and if desired, arrange the potatoes cut-side down in the pan for best browning.
5. Place in to pre-heated oven and cook for approximately 25 minutes or until internal temperature of meat is about 65 degrees. (time will depend on the size of your tenderloin). When meat has reached this temperature, remove from oven. Move rack up one position and turn on the grill. Place pan back in the oven and allow to cook under the grill until the prosciutto crisps up. Remove and rest for at least 5 minutes before cutting/eating.

   
      For the sauce

1.  Remove pork to a cutting board and cover loosely with foil. Remove the spuds and set aside. Keep the tasty juices and return the pan to a med/high heat.
2.  Add the wine and shallots and using a wooden spoon, scrape the bottom of the pan to loosen any browned bits. Cook until shallots have softened and are starting to take on a golden colour and wine has mostly evaporated. Add chicken stock, mustard, sage and mascarpone and allow to cook, until reduced by 1/3. Taste and add salt and freshly ground pepper, to taste. Serve over pork or on the side.

Prep time: 20 mins
Cook time: 3 hours
Serves: 4

This is an easy and economical Guinness and beef stew – we love it. The dumplings are optional, but highly recommended.

Ingredients
       3 fresh or dried bay leaves
       500g diced stewing beef
       500ml Guinness
       2 sticks of celery
       2 medium onions
       2 carrots
       Olive oil
       1 heaped tbsp plain flour
       1 x 400g tin of chopped tomatoes
       Sea salt and freshly ground black pepper
       250g self-raising flour
       125g really cold butter
       sea salt and freshly ground black pepper

Instructions

1. Preheat oven to 180ºC.
2. Trim the ends off your celery and roughly chop the sticks. Peel and roughly chop the onions. Peel the carrots, slice length ways and roughly chop. Put a casserole pan on a medium heat. Put all the vegetables and the bay leaves into the pan with two lugs of olive oil and fry for 10 minutes.
3. Add your meat and flour. Pour in the booze and tinned tomatoes. Give it a good stir, then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper.
4. Bring to the boil, put the lid on and either simmer slowly on your hob or cook in an oven for 3 hours. Remove the lid for the final half hour of simmering or cooking. When done, your meat should be tender and delicious.
5. Remember to remove the bay leaves before serving, and taste it to see if it needs a bit more salt and pepper. You can eat you stew as it is, or you can add some lovely dumplings (below) to it.
6. For your dumplings
7. Preheat your oven to 190°C. Put your flour into a mixing bowl. Using a coarse grater, grate your cold butter into the flour. Add a pinch of salt and pepper.
8. Using your fingers, gently rub the butter into the flour until it begins to resemble breadcrumbs. Add a splash of cold water to help bind it into a dough.
9. Divide the dough into 12 pieces and gently roll each into a round dumpling. Place the dumplings on top of your fully cooked stew and press down lightly so that they're half submerged. Cook in the oven or on the hob over a medium heat with the lid on for 30 minutes.

Need some inspiration for the kids lunchboxes, without loads of sugar? Give this a whirl, the kids will thank you for it!

Ingredients
      1⅓ cups quick-cooking (not instant) rolled oats, divided
      a pinch each of salt, ground cinnamon, nutmeg and ginger
      1 cup of your choice of roughly chopped dried fruit and/or nuts and seeds.
      (I used all nuts as dried fruit has more sugar content)
      ¼ cup cacao nibs
      ¼ cup canola oil
      ¼ cup high quality maple syrup
      2 tbsp brown rice syrup

Instructions

1. Preheat the oven to 180 degrees Celsius. Line a 8” square baking pan with baking paper, letting a bit of excess paper hang over the sides.
2. Grind ⅓ cup of the oats in a food processor until powdery. Add them to a large mixing bowl with the remaining oats, the salt and spices and the cup of your choice of nuts/fruit/seeds.
3. In a smaller bowl, whisk together the wet ingredients and then stir them into the dry ingredients.
4. Put the mixture in the prepared pan, smoothing the top with a rubber spatula. Bake for ½ hour, or until evenly browned.
5. Remove from oven and let cool for about 15 minutes. Remove from tray and place onto to a cutting board (the baking paper will act as a sort-of sling, making this very easy). Cut into individual bars.

Anzac day is a day for remembering our brave soldiers, why not do so while enjoying some Anzac biscuit deliciousness. With this recipe you not only have dessert sorted but also something for the biscuit tin.

Ingredients
       3 apples, peeled and diced
       3 feijoas, peeled and diced
       1 tbsp brown sugar (optional)
       Anzac crumble
       1 cup flour
       ¾ cup caster sugar
       1 cup desiccated coconut
       2 cups rolled oats
       125 g butter
       2 tbsp golden syrup
       1 tsp baking soda
       3 tbsp boiling water

Instructions

1. Heat oven to 180°C (160°C fan bake). Place flour, caster sugar, coconut and oats in a bowl and stir to combine. Make a well in the centre.
2. Place butter and golden syrup in a saucepan to melt. Dissolve baking soda in boiling water. Add melted ingredients and dissolved baking soda to dry ingredients and mix to combine.
3. Lay apples and feijoas in the bottom of an ovenproof dish. Sprinkle with brown sugar. Take half of the crumble mixture and spread evenly on top of the fruit. Bake in the oven for 20 minutes.
4. Serve with cream.
5. With the remaining mixture roll spoonfuls into balls and press onto a baking tray, allowing space for biscuits to spread while cooking.
6. Bake for 15 minutes or until firm and golden brown. Remove to a wire rack to cool.

Useful tip

• You can substitute the fruit for peaches or plums 

Prep time: 20 mins
Cook time: 30 mins
Serves: 4

​Want to spoil your dad this fathers day to thank him for all those awesome "dad" jokes? There is a little extra effort involved in this breakfast, but believe me its worth the effort, you will score big brownie points for this one! You can pre-poach a few eggs the day before to save some time.

Ingredients
       4 tomatoes, halved
       Olive oil for drizzling (or truffle oil)
       Salt and freshly ground pepper to taste
       A little sugar
       2 sprigs fresh thyme, stalk removed, chopped
       5 fresh eggs
       1 litre cooking oil
       2 tbsp flour, seasoned
       1 cup panko breadcrumbs
       8 rashers streaky bacon or pancetta
       1 ciabatta loaf, sliced, grilled then buttered
       2 cups rocket, dressed with a little oil and lemon (optional)
       2 tbsp tomato chutney (optional)

Instructions

1. Preheat the oven to 180 degrees Celsius.
2. Place the tomatoes on a roasting tray and drizzle over a little olive oil. Season with salt, pepper and a sprinkle of sugar and thyme, then place in the oven and roast until they just begin to lose their shape, around 20 minutes.
3. Meanwhile, carefully poach 4 eggs until just cooked. Drain on a paper towel.
4. Heat the oil in a deep fryer until a piece of bread dropped in turns golden within 20 seconds. Whisk the remaining egg in a bowl. Place the flour into another and the breadcrumbs in a third. Dip each poached egg in the flour to coat, then the beaten egg and then the breadcrumbs. Do this carefully as you do not want to break the yolk. Deep-fry the crumbed eggs until golden, but don’t overcook – the egg yolk should be runny.
5. Heat a frying pan and add a little oil. When hot add the bacon or pancetta. Cook until crisp.
6. I like to stack everything from the bread up to the egg to serve.

Useful tip

• A drizzle of truffle oil finishes these off deliciously.

Prep time: 10 mins
Cook time: 25 mins
Serves: 6

​A yummy winter soup that everyone will love. Serve with some crusty bread… and for a little extra magic, add a swirl of coconut, a few green leaves of coriander and lastly a sprinkle of diced salami or bacon.

Ingredients
       1 tbsp butter
       1 tbsp oil
       1 onion, diced
       4 cloves garlic
       5cm knob of ginger, grated
       1 carrot
       2 stalks of celery
       1 orange capsicum
       ½ pumpkin
       1 orange kumara
       2 chicken stock cubes
       ½ can coconut cream
       ½ tsp nutmeg
       Garnish (optional)
       4 tbsp Coconut cream (enough to swirl on top of each bowl)
       Few sprigs of Coriander
       4 tbsp Salami – diced (fried bacon would do the trick too) Leave out for vegetarians.

Instructions

1. Heat saucepan on medium add butter and oil. Add onions and cook 5 minutes, add garlic and ginger and combine. After a minute or so add carrot, celery and capsicum.
2. After about 3 minutes add pumpkin & kumara and sauté for 2 minutes. Add chicken stock and enough water to cover vegetables then bring to the boil.
3. Reduce heat to simmer and cook until pumpkin and kumara soft. Remove from heat and using a stick blender blend.
4. Return to heat and add ½ can coconut cream and season with some salt to taste. Grate over the nutmeg, remove from the heat and blend one more time.
5. Serve in bowls. For a little extra magic, add a swirl of coconut, a few green leaves of coriander and lastly a sprinkle of diced salami or bacon.(leave out last sprinkle for vegetarians)

Prep time: 20 mins
Cook time: 15 mins
Serves: 4

Great for a grown up party nibble, or a perfect snack when watching the footy. Serve up with some of my home-made tartare sauce and a squeeze of lemon – so good!

Ingredients
       1 cup flour
       ½ tsp salt
       1 tsp ground fennel
       1 egg, beaten
       1 cup beer
       500g firm-fleshed white fish, cut into 4cm chunks
       1 litre cooking oil
       20 mini wooden skewers
       
       For the sauce:
       1 cup mayonnaise
       1 tbsp Dijon mustard
       1 spring onion, sliced
       1 ½ tsp lemon juice
       2 gherkins, finely diced
       1 tbsp capers, diced
       2 tbsp chopped fresh parsley
       salt and freshly ground black pepper to taste.

Instructions

1. Mix the flour, salt and fennel. Whisk in the beaten egg. Slowly add the beer while continuing to whisk.
2. Skewer the fish pieces, then dip in the batter and place on a wire rack. I usually double-dip them if I have some batter left over. Wait until the first layer is dry before battering again.
3. Heat the oil in a deep fryer until a piece of bread turns golden in about 20 seconds or bubbles form around the handle of a wooden spoon when it is placed in the oil. Place the fish in the fryer and cook until the crust is lightly golden, about 3 minutes. Fry the fish in batches, draining each batch on the wire rack or on paper towels.
4. For the sauce: Place all the ingredients in a bowl, mix to combine. (This makes 1½ cups and will keep in an airtight jar for up to 2 weeks in the fridge)