Chocolate Chewiness at its best! If you like the chewiness of American style cookies then these are for you!
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Ingredients
     A good drizzle of Olivado Avocado oil over some baking paper
     390g icing sugar
     70g cocoa powder
     1 tbsp cornflour
     ½ tsp salt
     2 egg whites
     1 tsp vanilla extract
     1 whole egg
     100g chocolate chunks

Method

Preheat oven to 180 Degrees Celsius.
Place the dry ingredients in a large bowl and gently whisk to combine.

Then add the 2 egg whites, vanilla, whole egg and whisk together until well combined.

Now add in the roughly chopped chocolate and stir to combine. Line a baking tray with baking paper drizzle over the oil, then carefully place an ice-cream scoop of mix onto the tray.

 Bake for 12-15 minutes or until they begin to crack on top. Remove to cool.
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 Top tip: This mix is very loose, don’t worry about that, it’s meant to be. That is what gives them the soft chewy texture once cooked.

Serves 4 - 6 as a side
Prep time 15 min plus soaking time
Cook time 5 - 10 min


Ingredients
     250g chana dal
     4 dried red chillies
     1 tsp fennel seeds
     1 tsp cumin seeds
     1 ½ onions – diced
     2cm knob of ginger – sliced finely
     1 clove of garlic - smashed
     ½ cup curry leaves – sliced
     salt and pepper to taste
     1 cup Olivado Avocado oil for frying

Serve with tomato chutney.
 
Method
 
Place the chana dal into a bowl with the chillies, fennel and cumin and cover with water.
Let steep for at least 3 hours or overnight if you have the time. Drain into a sieve discarding the water. Remove about ¼ cup of the dal and set aside. Place the remaining dal, chillies and seeds into a blender and blend into a coarse paste.
 
Transfer the paste to a bowl and add the remaining ingredients including the reserved dal. Combine with slightly wet hands to shape a golf ball size` portion into a round disc. These are your vada.
 
Heat a small fry-pan and add the Avocado oil. When oil is hot, carefully add the vada and cook until golden (about 4 minutes) turn and continue to cook until golden. Remove and drain onto a paper towel. Season with salt.
 
 

A specialty in the McGregor house when I was growing up. There were always rotten bananas to be used up and where better than in a loaf. I always loved it with a good spreading of butter . . . still do. It’s perfect with a cup of tea. This is fantastic for kids’ lunches and will keep for a few days in an airtight container. 
 
Prep time 15 minutes
Cook time 40-50 minutes
Makes 10 slices
 
Ingredients

     1¾ cups self-raising flour
     ½ tsp baking soda
     ½ tsp ground cinnamon
     ¼ tsp salt
     ½ cup sugar
     2 eggs
     ¼ cup milk
     75g butter, melted and cooled
     1 cup mashed banana
 
Preheat the oven to 180ºC. Grease a 22cm loaf tin or line it with baking paper.
Sieve the flour, baking soda, cinnamon and salt together. Combine with the sugar in a large bowl.
In another bowl whisk the eggs lightly, then stir in the milk, banana and butter (make sure the butter is not too hot or it will scramble the egg). Quickly add this to the dry ingredients and combine.
Pour into the loaf tin and bake for 40-50 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
 
Top tips
·       Throw some walnuts or macadamia into the mix.
·       Finely chopped dates are also a great addition.

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 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.

 

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.
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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.

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.