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
Made in 40 minutes
Gluten free

Ingredients

     Paste
     3cm knob ginger, peeled
     3 cloves garlic, peeled
     2 green chillies, cut in half with seeds removed
     ½ tsp salt
 
     4 tomatoes
     1 onion, peeled and sliced
     1 tbsp butter
     1 tbsp ground cumin
     1 tbsp ground coriander
     ½ tsp turmeric
     2 Kaipara kumara -red, peeled and diced
     400g can coconut milk
     350g tarakihi, cut into 3cm pieces


Using a mortar and pestle, mash the 4 paste ingredients together to form a paste. Set the paste aside.

Blend the tomatoes and onion together in the bowl of a food processor until the mixture is smooth.

Heat the butter in a large fry pan and add the tomato mixture. Fry the mixture until most of the liquid has evaporated, then add the paste and cook until it is fragrant – about 3 minutes.

Add the spices, stir to combine and cook for a further 2 minutes. Add the kumara and coconut milk. Reduce the heat and cook gently for 20 minutes, until the kumara is almost cooked. The sauce should thicken naturally.

​Add the fish to the curry sauce and cover the pan. Cook the fish until it is just beginning to flake. Serve with a squeeze of lemon and boiled rice. 

Serves 4
Prep & cook time: 45min
Gluten free

Ingredients
     1kg Kaipara kumara - red, gold, and orange
     1 red onion, peeled and cut into wedges
     1 red capsicum, thickly sliced
     3 tbsp Olivado olive oil
     2 tbsps lemon juice
     2 cloves garlic, crushed
     2 tsps ground cumin
     2 tsps ground paprika
     Salt and freshly ground black pepper
     2 tbsps chopped parsley

Feta & Lemon dressing
     3 tbsps Olivado olive oil
     2 tbsps lemon juice
     100g feta, crumbled
     Salt and freshly ground pepper

​Preheat the oven to 200 degrees Celsius.
Line a large oven dish with baking paper.

Cut the kumara into wedges and place in a large bowl with the onion and capsicum. Add the olive oil, lemon juice, garlic, cumin and paprika - mix. Season to taste.

Bake the vegetables in the preheated oven for 25-30 minutes until the vegetables are golden and tender. Set the vegetables aside to cool, then place them in a large bowl.
To make the dressing, combine the olive oil, lemon juice and feta in a bowl and season to taste. Drizzle the dressing over the vegetables and toss gently to combine.
Sprinkle with the chopped parsley.

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.

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.

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.

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)