Serves: 4  
Cooking time: 40 mins

This dish was taught to me by a true legend and inspiration Rick Stein at his place in NSW - Bannisters by the sea. It takes your taste buds on an incredible journey simply by using all the flavour available from the prawn shells - it really is next level tasty! 

Ingredients
     60ml Olivado olive oil
     2 cloves of garlic, no need to peel
     12 medium raw prawns, peeled, shells and heads reserved
     2 tbsp tomato paste
     300ml water
     350 linguine
     Salt
     60g squid rings and tentacles
     16 mussels in the shell, scrubbed
     1/4 tsp chilli flakes
     2 handfuls of cherry tomatoes, halved
     10 turns of black peppermill
     Handful of flat-leaf parsley, roughly chopped.

Method

1. Heat half the oil in a pan, add the garlic and prawn heads and shells and fry over heat for 5 minutes, turning them from time to time.
2. Add the tomato paste and water, simmer with the lid on for 10 minutes, then use a stick blender to blitz the mixture. Pass through a sieve and reserve.
3. Cook the linguine in plenty of salted boiling water for 10 minutes or until al dente.
4. Wipe out the pan and then add the rest of the olive oil and fry the squid and prawns over a high heat for 2 minutes. Add the strained prawn and tomato stock, then the mussels, chilli flakes and cherry tomatoes. Bring to the boil with the lid on and boil rapidly for 4 minutes until the mussels have opened. (Discard any that don’t open.)
5. Remove the lid and if necessary reduce the liquor to a sauce consistency, then season with 1/2 teaspoon of salt and pepper.
6. Add the well-drained pasta along with the parsley and toss together well. Serve immediately

Photo Jae Frew
 
Prep time:15 mins + chilling time
Cook time: 40 mins
Serves: 6 as a side
 
This salad has spice influences from the Middle East. It looks simply stunning and backs up those good looks with an incredible flavour punch. It’s great any time of the year, but goes especially well on the Christmas table. Festive and friggin’ delicious!
 
Ingredients
     ZA’ATAR
     2 tsp sesame seeds
     2 tbsp finely chopped fresh
     oregano
     2 tsp dried marjoram
     2 tsp ground sumac
     ½ tsp sea salt
     2 tsp ground cumin
     1 tsp ground coriander
 
     SALAD
     3 beetroot (or already cooked Leaderbrand Beetroot)
     2 cups Israeli couscous, cooked as directed
     small bunch of fresh parsley, chopped
     2 tbsp fresh chopped dill fronds
     small bunch of fresh coriander
     60 g walnuts, roughly chopped
     salt and freshly ground black
     pepper to taste
     1½ tbsp za’atar (see above)
     ¼ cup olive oil
     juice of 1 lemon
 
Instructions:

1. Preheat the oven to 160ºC.
2. Gently bash the za’atar ingredients together in your mortar and pestle. Store in an airtight container. Roast the whole beetroot for 40 minutes or until just soft. Remove and cool, then peel and cut into 2 cm dice. Set aside. (Or use the already prepared Leaderbrand beetroot)
3. Place the chopped beetroot in a large bowl and toss with the couscous, breaking up any lumps with a fork.
4. Add the herbs and walnuts and season to taste with salt and pepper.
5.  Mix the za’atar with the olive oil and lemon juice, and add to the salad. Toss well. Place in the fridge for at least an hour or two to completely chill, and for the flavours to develop.
6. Check the seasonings and serve garnished with a few more nuts and herbs.

 

Prep time 15
Cook time 20
Serves 4–6
 
Oh my, if you love the crunch of fried chicken and a crispy slaw with all the flavours from South East Asia, then this recipe is for you. The chicken is magnificent and makes a burger to rival any takeaway store. You can also use this spice mix to deep-fry chicken pieces on the bone. This is one of Jack’s favourites and I know a few of his mates enjoy it too.


Ingredients

     COATING
     1 tsp dried oregano
     1 tbsp. dried basil
     1 tsp dried tarragon
     1 tbsp dried marjoram
     1 tbsp dried sage
     1 tbsp celery salt
     1 tbsp white pepper
     1 tsp chilli powder, or more
     1 tbsp paprika
     2 tbsp salt
     1 tbsp onion powder
     1½ tbsp garlic powder
     2 cups flour
   
     
     6–8 cups vegetable oil for deep frying
     2 eggs
     1 cup milk
     4–6 chicken thighs, boneless
     4–6 sesame or brioche buns, lightly toasted
     1/2 portion of slaw (see my Asian slaw recipe) or store bought coleslaw (enough to make      up the burgers)
     2 x 100 g packets of Brett McGregor’s Kumara Crisps
 
Instructions

Heat the oil to 160ºC in a large saucepan.

Combine all the coating ingredients in a large bowl. In another bowl, whisk the egg and milk together.

Dip the chicken pieces in the coating mixture, then the egg, then back into the coating mix. Shake off the excess and set aside.

When the oil is hot, fry the chicken for 8 minutes, then turn the heat up to 190ºC and cook for a further 2 minutes. Remove and drain on paper towels.

To serve, take a lightly toasted bun base and start with a good spoonful of the slaw. Place a piece of chicken on the slaw and finish with the bun tops. Serve with the kumara crisps.

This show-stopper looks and tastes the part. A great cake for any celebration, this is one to share with the special people in your life. 

Prep time 15 mins
Cook time 60 mins
Serves 8

Ingredients

     Cake
     ½ cup shredded coconut
     1½ cups coconut milk
     6 eggs, separated
     1 cup sugar
     pinch of salt
     250 ml almond oil
     4 tsp baking powder
     2 cups flour
     
     Coconut Icing
     1/3 cup shredded coconut
     3 egg whites
     1 cup sugar
     ½ tsp cream of tartar
     pinch of salt
     2 tsp vanilla extract

Instructions
 
Preheat the oven to 180ºC. Grease two x 20–22 cm cake tins. Stir the coconut into the coconut milk. Set aside.

Separate the egg whites from the yolks. Place the egg whites in a small- to medium-sized mixing bowl. Put the yolks in a large mixing bowl. Beat the egg whites with an electric mixer until they are like whipped cream. Set aside. Add the sugar to the yolks, along with the salt and oil. Beat to a smooth consistency.

Stir the baking powder into the flour, then add this to the yolk mixture. Add the coconut milk and shredded coconut. Beat for 1–2 minutes or until well combined.
Fold the beaten egg whites into the batter and pour the batter into the prepared tins. Bake for 30–40 minutes or until a skewer inserted in the centre comes out clean. Cool on a rack before icing.

To make the icing, toast the coconut in a dry frying pan over a medium-high heat. Stir continuously until lightly browned. Immediately transfer to a bowl to cool.
​
Combine the egg whites, sugar, cream of tartar and salt in a stainless-steel bowl that fits tightly over a saucepan. Stir well. Add 3 cm of water to the saucepan and bring to a gentle boil. Reduce the heat to low. Set the bowl with the egg mixture over it. Using a hand-held electric mixer, beat the mixture on low speed. Gradually increase the speed over 5 minutes, ending at high speed. Add the vanilla when you switch to high speed. Beat until the icing is stiff and easily holds its shape. Remove from the heat.
 
To assemble the cake, place the first layer on your serving plate and cover the top with a generous amount of icing. Sprinkle over some of the toasted coconut. Now add the second layer and again cover the top with icing. Finish by icing the sides of the cake. Sprinkle toasted coconut all over the top and don’t forget the sides.

Miso, what a great way to add bucket loads of umami flavour. This noodle dish is one of those quick and easy meals that satisfies. Great for a light lunch or dinner, the flavours are clean and fresh.

Prep time 10 mins
Cook time 20 mins
Serves 4
 
Ingredients
       4 cups chicken stock
       6 cm knob of ginger, sliced
       2 chicken breasts, boneless and skinless
       4 baby bok choy, rinsed and quartered
       2 tbsp white miso
       1 tsp sesame oil
       400 g thin egg noodles
       black sesame seeds
 
Instructions

Place the stock and ginger in a saucepan. Bring to a gentle simmer and cook for 7 minutes. Add the chicken and gently poach for a further 10 minutes or until the chicken is just cooked through. Remove the chicken to rest. When cool enough to handle, slice the chicken.

Add the bok choy to the stock and cook for 3–4 minutes (you still want a little crunch). Remove the bok choy and strain the flavoursome stock into another saucepan. Add the miso and sesame oil to the stock and bring back to a gentle simmer.

​To serve, divide the noodles between 4 bowls and add some sliced chicken and bok choy to each. Top with hot stock and a sprinkle of black sesame seeds to garnish.

​This amazing drunkin chicken recipe gets its name from the Shaoxing wine it's cooked in, and will not disappoint!

​Ingredients
       1 whole chicken
       380mls LKK dark soy sauce
       ¼ cup Shao Xing rice wine
       2cm knob ginger, finely sliced
       1 clove of garlic, peeled and roughly chopped
       1 star anise
       1 ½ tbsp. sugar
       1⅓ cups water
       
       To serve
       2 tsp Olivado sesame oil

Instructions

Place the chicken breast side down into a saucepan just large enough to fit it. Add remaining ingredients and bring to a boil over a med high heat. When boiling reduce heat to low, cover and simmer gently for 8 minutes.

Turn chicken over and simmer for 20 minutes and baste all the time with the liquor to ensure it stays moist. Remove the saucepan from the heat and let cool.

​When cool remove the chicken and brush with sesame oil. Cut into 8 pieces and serve with a little cooking liquor on the side.

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.