Mediterranean Beans Recipe

Mediterranean Beans

Serves 4 people

1 Tbsp Olive Oil
2x Chorizos Sliced
1x Red Onion Finely Sliced
1x Red Capsicum Finely Sliced
2x Garlic Clove Grated
2 1/2 Tsp Cumin
1 1/2 Tsp Sweet Paprika
1/4 Tsp Chilli Flakes
2 x 410g Can Ardmona Tomatoes & Mixed Herbs
2 Tbsp Maple Syrup
1x 400g Can Cannellini Beans
1x 400g Can Butter Beans
Salt & Pepper

1. Heat oil on a medium heat then add chorizo and cook until golden.
2. Add onion, capsicum and garlic cook for 5 minutes or until soft, add cumin, paprika and chilli cook till aromatic.
3. Add tomatoes, maple syrup and season cook for 5 minutes add Cannellini and Butter beans and cook for a further 2 minutes or until beans are heated through.


Egg Boat Recipe

Egg Boat Recipe

Egg Boat Recipe

1x Baguette (approx 25cm long)
1/2 Tsp Butter
2x Eggs
2x Tbs Thickened Cream
1/2 Small Onion (Finely Chopped)
3x Cherry Tomatoes (Cut into quarters)
1/4cup Capsicum (Finely Chopped)
2x Pieces Short Cut Bacon
25g Danish Fetta
40g Tasty Cheese (Grated)
Salt and Pepper

1. Preheat oven to 180C
2. Place your baguette on a baking tray
3. Cut a deep V shape in the centre of the baguette so the baguette resembles a boat
4. Heat up some butter in a small saucepan on medium heat. Once the butter starts to melt add onions, capsicum & bacon.
5. Sautée onions, bacon and capsicum until onions become transparent. Place the mixture on a paper towel and set aside.
6. In a medium bowl, crack two eggs and add cream, lightly whisk
7. Add cherry tomatoes and onions, capsicum & bacon mixture to eggs. Crumble the small block of fetta into mixture and stir all the ingredients together.
8. Season the mixture with salt and pepper
9. Slowly pour mixture into baguette
10. Sprinkle tasty cheese on top of baguette
11. Place baguette into oven and cook for approx 20 minutes or until golden brown
12. Once the baguette is out of the oven, wait 10 minutes to cool

Mac & Three Cheese Recipe

Mac & Three Cheese Recipe
1 Tbsp Olive oil
1 Tsp Salt
2 Cups Macaroni
50g Butter
4 Tbsp Plain Flour
2 ½ Cups Milk
1 Garlic Clove Grated
½ Tsp Nutmeg
2 Tsp Dijon Mustard
2 Shallots Finely Chopped
50g Honey Glazed Ham Cut into Strips
2 Tbsp Semi Dried Tomatoes Chopped
1 ½ Cups Tasty Cheese Grated
1/3 Cup Parmesan Cheese
3 Tbsp Danish Feta Crumbled
¼ Cup Panko Bread Crumbs (optional)
Salt and Pepper to season

1. In a medium saucepan fill with water 2/3 of the way add salt and olive oil and bring to boil over a med – high heat, add macaroni and cook until a little soft but still a bit firm as the pasta will finish cooking in the oven.

2. In a separate pot melt butter over a med – low heat, add flour and whisk it and remove from heat, put back over heat and add garlic keep whisking, once the garlic is aromatic slowly start adding milk bit by bit constantly whisking to get a smooth consistency.

3. Once the Bachamel sauce is smooth and creamy add nutmeg, Dijon and salt and pepper to taste, keep whisking for a further 2 minutes. Add shallots and 2/3 of Tasty Cheese and 2/3 of Parmesan Cheese and whisk until cheese has melted through and smooth.

4. Pre heat oven at 200 Degrees Celsius on bake, add Ham, Semi Sun Dried Tomatoes and Macaroni and stir to combine and cook for a further 2 – 3 minutes over a low heat.

5. Transfer mixture to oven proof dish and top with remaining Tasty cheese, Parmesan Cheese and Danish Feta. Sprinkle over Panko Bread Crumbs if you like extra crunch. Bake in oven for 15 minutes or until top is golden brown.

Vanilla Porridge with a Blueberry Compote Recipe

Vanilla Porridge & Blueberry Compote Recipe


1 Cup Rolled Oats
2 Cups Milk
½ Tsp Vanilla Extract
¼ Tsp salt

Blueberry Compote:
½ Cup Fresh or Frozen Blueberries
2 Tbsp Water
1 Tbsp Raw Sugar

Walnut Praline:
2 Tbsp Raw Sugar
¼ Cup Chopped Walnuts

Shredded Coconut (for garnish)

1. In a medium saucepan add rolled oats, milk, vanilla extract and salt and bring to a soft boil over a med – low heat. Then reduce the heat and cook until milk has been absorbed and oats are creamy, about 5 – 8 minutes.

2. In a separate saucepan add your blueberries, water and sugar and simmer over a med – low heat until the compote reduces and thickens. About 5 minutes.

3. To make the walnut praline, place a frying pan over a medium heat pour sugar in an even pile and let it melt. (Do not stir it) once melted sprinkle walnuts over top and take off heat. Once cooled and set scrap mixture into blender and blitz it for a few seconds.

4. Serve porridge in a bowl, sprinkle over Blueberry Compote and walnut Praline and top with a big pinch of shredded Coconut.


Chicken and Lentil Soup Recipe

Chicken and Lentil Soup Recipe

1 tbsp olive oil
1/2 cup green lentils
4 chicken thighs
3 cups chicken stock
4 cups water
1 can diced tomatoes 440g
1 onion diced
2 celery sticks chopped
2 carrots chopped
1 leek chopped
1 garlic glove grated
1 bay leaf
1 tsp turmeric
2 tsp cumin
Salt n pepper to season
Flat leaf parsley to serve

1. In a small pot of water add lentils and bring to boil, remove from heat. Rinse under cold water and set aside.

2. Heat olive oil on a med low heat, add onion and garlic and cook until soft. Add turmeric, cumin and bay leaf and cook until aromatic

3. Add chicken, stock, water, tomatoes, celery, carrot, leek and lentils and bring to boil. Reduce heat to med – low and cook for 35 – 45 minutes or until the lentils are soft and but a little firm to bite.

4. Remove chicken thighs from soup. Remove from bone and shred the chicken meat. Return chicken to pot and season with salt and pepper. Serve with torn flat leaf parsley

Nasi Goreng Recipe

Nasi Goreng Recipe

Nasi Goreng Recipe

Serves 4 People

Heat Rating: Mild

2 Cups Long Grain Rice (preferably cooked the night before or at least three hours before)
2 ½ Tbsp Kecap Manis
1 Tbsp Soy Sauce
1 Tbsp Sweet Chilli Sauce
¼ Cup Peanut Oil
1 Tsp Sambal Olek
1 Tsp Shrimp Paste
5 Shallots Thinly Sliced
2 Garlic Cloves Finely Grated
1 Large Carrot Cut into Match Sticks
1 Wombok Finely Shredded
3 Spring Onions Finely Sliced
1 Cup Bean Sprouts
3 Boneless Chicken Thighs Diced
6 Slices Shortcut Bacon
¼ Cup Fried Shallot
2 Red Chili Finely Sliced
4 Eggs
Small Handful Coriander Leaves

1. In a large saucepan add 2 cups of rice. Add twice the amount of water. Bring to boil then turn down low. Cook for about 18-25mins. Drain and set aside to cool overnight or for at least 3 hours to cool completely.

2 Add oil to a large wok over a medium – high heat. Add half the chicken thighs and cook for 3 minutes or until brown. Transfer to a bowl and repeat with the remaining chicken thighs. Add the bacon to the wok and cook for 2 minutes until brown and crisp. Transfer to a bowl.

3.Add remaining oil to wok over a medium heat. Add the shallots and garlic and stir-fry for 2 minutes or until shallots are soft and translucent. Add the carrot, and stir-fry for 3 minutes or until carrot is tender

4.Return cooked chicken and bacon to the wok with wombok, and stir-fry for 3 minutes or until cabbage wilts. Add rice, bean sprouts, half the fried shallots, the kecap manis, soy sauce, sweet chili sauce, sambal olek and the shrimp paste. Stir-fry for 2 – 3 minutes or until heated through. Transfer to a large bowl. Cover with foil to keep warm.

5.Heat a large non-stick frying pan over low – medium heat. Crack 2 eggs into the pan and cook for 2 minutes or until the white sets. Transfer to a plate and repeat with remaining eggs.

6.Spoon nasi goreng into serving bowls. Top each with a fried egg and sprinkle over remaining fried shallots, chilli and coriander leaf.


Shepherd’s Pie Recipe

Shepherds Pie Recipe


Shepherds Pie Recipe


Serves: 4-6

1 tbsp Olive Oil
1 Medium Onion Sliced
500g Beef Mince
1 tsp Crushed Garlic
1/4 tsp Crushed Chilli
1 tbsp Malt Vinegar
1 tbsp Tomato Paste
1 Jelly Cube of Beef Stock (we use Continental Stock Pot)
1 tbsp Worcestershire Sauce
2 tbsp Bbq Sauce
1/2 tbsp Soy Sauce
Good pinch of raw sugar ( or normal sugar )
1 cup of Water
1 packet of Maggi Roast Meat Gravy
1/2 cup of Mixed Frozen Vegetables
Salt and pepper

6 – 8 potatoes (Peeled)
1 Jelly Cube of Chicken Stock (we use Continental Stock Pot)
2 tsp Butter
1/4 cup Milk
Salt and pepper
1/2 cup of Grated Extra Tasty Cheese


1. In a large pot heat olive oil on medium heat. Add your onions, garlic and chilli and cook for 2 minutes.
2. In another medium pot, fill with water and add your chicken stock and bring to boil
3. Add your peeled potatoes and cook until they break apart with a fork.
4. Add your mince to the onions/garlic/chilli mixture and break it up as fine as you can with a wooden spoon.
5. Add your malt vinegar, tomato paste, beef stock, whochestershire sauce, BBQ sauce, soy sauce, a good pinch of sugar and water. Turn heat to low and simmer for 20 – 30 minutes.
6. Add mixed vegetables and maggi roast meat gravy. Let it simmer for 15 minutes but stir every few minutes making sure the sauce doesn’t stick to the bottom of the pot.
7. Pre heat the oven to 220 degrees Celsius.
8. Drain the potatoes but leave about a tbsp of stock. Mash the potatoes.
9. Add the 1 tbsp of stock (from the potatoes) and butter. Mix and add a little bit of milk at a time until you get a nice creamy texture.
10.Season with salt and pepper.
11. In a 30cm x 15cm oven proof dish make a layer of mince 3cm deep, evenly spread mash potato over the mince.
12. Sprinkle grated cheese over the top of mash.Put in oven for 30 minutes or until cheese is golden brown.