These oysters are sure to put a smile on your face. The superb ponzu and ginger sauce takes them next level, and will keep you coming back for more.   

Serves 4 -6
Prep time 10
 
Ingredients
 
     8 tbsp ponzu sauce
     ½ spring onion, thinly sliced
     4 tsp grated ginger
     4 tsp mirin
     2 tsp toasted sesame oil
     ½ tsp salt
     24 fresh oysters, opened, cleaned and chilled on ice
     4 tbsp pickled ginger (optional)
 
Method
 
Combine the ponzu, spring onion, ginger, mirin, sesame oil and salt in a small bowl.
 
Serve oysters in the half shell and drizzle with the sauce. Garnish with a little pickled ginger.
 
Top tip
 
This dipping sauce is also great with dumplings and keeps in the fridge for up to a week, so prepare it early, adding the spring onions just before serving.

Serves 4
Prep time 2 h (including marinating time)
Cook time 15 min

​I love this dish; it has a little bit of everything. Anything with South East Asian flair, loads of fresh herbs, a fantastic dressing and some spicy meat has got to be a winner. Bun cha, as the Vietnamese call it, is a great dish to take on picnics as the meatballs are just as good cold. Pack everything in separate containers and and you are ready to go.

Ingredients

Meatballs
     2 tbsp sugar
     5 tbsp water
     500g ground pork
     ½ red onion, finely diced
     3 tbsp fish sauce
     1 hot red chilli, finely diced (optional)
     1⁄4 tsp freshly ground black pepper
 
Noodle Salad
     2 tbsp fish sauce
     2 tbsp rice vinegar
     1 tsp brown sugar
     1 1⁄2 cups water
     1⁄2 tsp. minced or grated garlic
     1 red Thai chilli, minced
     ½ green papaya or green apple or green mango, cut into matchsticks
     350g thin rice noodles, cooked as directed
     1⁄2 head red leaf lettuce, torn into small pieces
     2 good handfuls of coriander, mint, Vietnamese mint, Thai basil
     1 green mango, grated

Method
Combine the sugar with 3 tablespoons of the water in a saucepan over a medium-high heat. Cook until a dark brown caramel forms, about 8 minutes. Remove from the heat and add the remaining water, swirling the pan. If the sugar clumps a bit just swirl the pan and it will melt again. Cool a little.
 
In a large mixing bowl, combine the pork, red onion, fish sauce, caramel sauce, chilli, if using, and pepper. Cover and marinate in the fridge for 1½ hours.
 
To make the dressing, simply combine the fish sauce, vinegar, brown sugar, water, garlic, chilli and green papaya, apple or mango in a large mixing bowl. Set aside to let the flavours infuse.
 
Remove the pork from the fridge and shape into small balls, 20 in all. Heat your grill to high. Brush the meatballs with a touch of peanut oil then grill or barbecue until fully cooked and slightly charred, 4 minutes each side.
 
Divide the noodles among 4 bowls and spoon over some of the dressing. Place the meatballs to one side. Place the lettuce, herbs and mango to another side and serve with extra dressing on the side.
 

Serves 6
Prep time 20
Cook time 4 hours + resting

This lamb is tender, so tender you can pull it apart with a couple of spoons. It’s the highlight of any Indian feast, and best eaten with Bombay potatoes, cauliflower and potato curry, naan and some dhal. This recipe is dedicated to a great old mate of mine. Arun it was you and your family who got me into spicy food, so it is only fair that I give back a little something . . . miss you, bro.
 
Ingredients
     1.8–2 kg lamb shoulder
     2 tbsp olive oil
     2 tbsp coriander seeds, toasted and ground
     2 tsp chilli powder or to taste
     2 tsp ground turmeric
     2 tsp garam masala
     3–6 green chillies, pounded into a paste
     4 cm knob of ginger, pounded into a paste
     5 whole cloves
     2 cinnamon sticks
     1 bulb garlic, unpeeled and sliced in half
     salt and freshly ground black pepper to taste
 
Instructions

1. Preheat your oven to 200ºC.
2. Place the lamb in a roasting tray. Make a few cuts into the fat side of the lamb with a knife and rub the oil all over the meat.
3. Place the coriander seeds, chilli powder, turmeric, masala, chillies and ginger in a small bowl and combine.
4. Add the cloves, cinnamon sticks and garlic to the roasting tray, rub the lamb all over with the spice mix and season with salt and pepper. Add ½ cup water to the roasting tray then cover the tray with tinfoil and place in the oven.
5. Turn the oven down to 170°C and cook for 4 hours. The smell will be amazing and the lamb will fall apart.
6. Remove the lamb from the oven and discard the cloves and whole cinnamon sticks. Place on a chopping board, cover with tinfoil, then a tea towel, and leave to rest for 10 minutes before pulling it apart with two forks.

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.