Crispy Skin Fish with Sweet Chilli Salsa

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What you’ll Need: šŸ—’ļø ā €

140ml Trident sweet chilli sauce  

4 200g fillets of barramundi (white fish)

50g lemon grass paste

2-3 red chillies 

1 lime

1 handful of coriander 

1 spring onion sprig

100g crushed tin tomatoes 

1 tbsp baking soda 

Ā½ cup corn flour 

ā…› cup dried coriander 

Sea salt 

Ground black pepper

Vegetable oil 

METHOD

  1. Take fish portions and spread lemongrass paste over fillet side up and store in fridge overnight. 
  2. On a plate mix baking soda, corn flour, dried coriander, salt and pepper. Take large fry pan on high heat, add vegetable oil for shallow fry. 
  3. Place fish fillet skin side down into flour mixture, tap off excess flour. Add fillet to pan skin side down, cook for 5 mins then flip and repeat.
  4. Slice red chillies, spring onion, coriander and place in bowl. Mix with Trident sweet chilli sauce, crushed tin tomatoes and  lime juice.
  5. Remove fillets from pan, place on paper towel resting until ready to serve with sweet chilli salsa mix.

Date, Prosciutto and Blue Cheese JaffleĀ 

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This is no ordinary jaffle!

What you’ll Need: šŸ—’ļø ā €
PasteĀ 

1 200g packet of Angas Park medjool dates

ā…› maple syrup 

JaffleĀ 

1 loaf of bread

1 100g prosciutto sliced

1 150g blue cheese 

8 sage leaves 

Sea salt 

Ground black pepper

Extra virgin olive oil spray 

METHOD

Date Paste:

  1. Boil water and empty angas park dates into a bowl. Cover dates with boiled water and leave for 5 mins.Ā 
  2. Drain water from dates and place into a bowl adding maple syrup. Mush dates with a spoon,Ā  mix to turn into a paste.Ā 

Jaffle:

  1. Turn on jaffle sandwich maker to heat up. Take a slice of bread, spread a small dollop of date paste, add 2 slices of prosciutto, blue cheese and another slice of bread on top.
  2. Spray jaffle maker with olive oil spray and place sandwich with 2 sage leaves on top. Close jaffle maker to press the sandwich and cook for up to 5 mins.
  3. Repeat the process to make multiple sandwiches.

Crispy Pork Belly and Kimchi Rice Lettuce CupsĀ 

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What you’ll Need: šŸ—’ļø ā €

1 250g Tilda basmati rice 

400g kimchi 

400g pork belly sliced 

2 spring onion sprigs 

1 Iceberg Lettuce 

2 Garlic bulb 

3 tbsp Gochujang tub 

1 tsp Sesame oil 

Sea salt 

Ground black pepper

Vegetable oil 

White rice wine vinegar 

METHOD

  1. Slice pork belly into 2 cm cubes and place into a bowl with a pinch of salt and pepper. 
  2. Dice garlic and add 2 tbsp gochujang paste to bowl the mix and refrigerate overnight. 
  3. Preheat the oven to 180Ā°c and spread pork belly onto a tray with a dash of vegetable oil cooking for 20 mins.
  4. Wash iceberg lettuce and break leaf by leaf to create cups.
  5. In a saucepan on medium heat add vegetable oil, sliced garlic, 1 tbsp gochujang paste and kimichi sliced into 2-3cm pieces, cook for 5 mins.
  6. Heat Tilda rice packet in microwave for 90 seconds, set saucepan on low heat and add rice to pan turning through until covered with kimchi mix.
  7. Remove pork belly from the oven. Slice spring onion.
  8. Take an iceberg lettuce cup filled with kimchi rice and top with pork belly, spring onion and serve. Add dash of white rice wine vinegar to taste.

Coconut, Flaked Almond and Sultana Bars

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What you’ll Need: šŸ—’ļø ā €

3/4 cup Sunbeam sultanas 

1 Ā½ cups of rolled oats 

1 cup of shredded coconut 

Ā½ cup of almond flakes 

Ā½ cup of sesame seeds 

100g of butter, chopped

ā…“ cups of honey 

ā…“ cups of brown sugar 

ā €

METHOD

  1. Line a 2-3 cm deep tray with baking paper so it goes over the edge. 
  2. Combine dry ingredients into a bowl apart from brown sugar.
  3. Place wet ingredients and sugar into a small sauce pan on medium heat. Mix until combined and bring to boil then allow to cool for 5 mins until thickened. 
  4. Pour caramel into a bowl and mix through. Add mixture to tray evenly, pressing to compact. 
  5. Refrigerate for 3 hours, remove and slice into bars.

Bacon Ranch Corn RibletsĀ 

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Thank you TikTok for another delicious food trend! Corn gets a make-over with this finger licking saucy rib experience.

What you’ll Need: šŸ—’ļø ā €

1 x 250ml Paul Newmanā€™s ranch dressingĀ 

4 whole corn cobs 

1 lime (optional)

300g of diced bacon 

1 handful of Parsley 

1 tsp Smoked Paprika

2 tsp Garlic Powder

2 tsp Sea salt 

1 tsp Ground Black Pepper

Ā¼ cup Extra virgin olive oil

METHOD

  1. Chop corn into 4 quarters per cob to create riblets and place onto bake sheet.Ā 
  2. Combine olive oil, salt, pepper, paprika and garlic powder in a bowl and mix.
  3. Preheat oven 180Ā°c, brush mixture on corn for 20 minutes.
  4. Heat a small frying pan and cook diced bacon until crispy. Dice parsley coarsely and place to the side.
  5. Serve corn riblets topped Paul Newmanā€™s Ranch dressing, crispy bacon and parsley.Ā 

Smoked Salmon BruschettaĀ 

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Brushetta is not always about the tomatos! Smoked salmon makes it all amazing!

What you’ll Need: šŸ—’ļø ā €

1 x 100g Ocean Blue Smoked SalmonĀ 

Bread loaf of choice (Sourdough recommended)

1 x 400g Punnet of cherry tomatoes

1 x Handful of basil Ā 

1 x Red onionĀ 

1 x Garlic bulb

1 x Lime

Sea salt 

Ground Black Pepper

Extra virgin olive oil 

Balsamic vinegar

METHOD

  1. Cut cherry tomatoes in half, dice red onion then drizzle olive oil over ingredients followed by the juice of a whole lime. Season with salt and pepper, mix and leave in the fridge for 20 minutes.Ā 
  2. Set oven to 200Ā°c and toast bread for 10 min. Pick basil leaves and place to side.
  3. Take bread while still warm and rub a cut clove of garlic over each side. Place ocean blue salmon strips onto bread.
  4. Top with bruschetta mixture, basil and serve with extra olive oil and balsamic vinegar.Ā 

Caesar Crusted Roast Beef Tenderloin with Butter Bean Puree

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S&W Mayonnaise is the best foundation for every dressing and dipping sauce. Did you know it also binds your favourites together??

What you’ll Need: šŸ—’ļø ā €

Sea saltĀ 

Ground black pepper

Extra virgin olive oil

Tenderloin

ā…” Cup of S&W MayonnaiseĀ 

1kg Beef tenderloin, fat and silverskin trimmed

3 cup fine fresh breadcrumbs made from day-old white bread

ā…” cup finely grated parmesan

4 anchovy fillets packed in oil, drained, finely chopped

4 teaspoons dijon mustard

2 teaspoons finely grated lemon zest

2 teaspoons worcestershire sauce

2 garlic cloves, finely chopped

4 pieces of bread

Butter bean puree 

400g of canned butter beans 

1 clove of crushed garlic 

1/2 lemon juiced 

3 sprigs of lemon thyme 

METHOD

Tenderloin:

  1. Season tenderloin with salt/pepper, place onto a backing rack with a lined baking pan underneath, rest at room temperature for 1 hour.
  2. Preheat the oven to 220Ā°c. Combine S&W Mayonnaise, breadcrumbs, parmesan, anchovy fillets, dijon mustard, lemon zest, Worcestershire sauce, 1 garlic cloves, finely chopped in a bowl. Spread mixture evenly around tenderloin.
  3. Roast tenderloin until crust is golden and place instant-read thermometer into thickest part of tenderloin registers 40Ā°Cā€“ 45Ā°C for rare or 50Ā°Cā€“55Ā°C for medium-rare, 30ā€“40 minutes.
  4. Rest tenderloin for 20 minutes and carve into 2 inch steaks.

Butter bean puree:

  1. Add butter beans into a small pot with 200 ml of water and cook for 10 minutes on medium heat.
  2. Drain beans, placeĀ  into a blender with 200 ml of water, let stand for 5 mins.
  3. In a pan add olive oil and add lemon thyme sprigs to infuse with oil on medium heat for 5 mins.
  4. Add saucepan olive oil and lemon thyme, salt, pepper and blend butter beans until smooth.Ā 

Tom Yum Goong Seafood SoupĀ 

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Noodle hacks are all the rage, with a flavour base like this the just add protein makes sense!

What you’ll Need: šŸ—’ļø ā €

3 Trident tom yum goong soup packets  

6 scallops

400g prawns

1 stick of lemon grass

9 cherry tomatoes 

Sea salt 

2 tsp black peppercorns 

Vegetable oil

Sesame oil

METHOD

  1. Dice garlic, add to frying pan with vegetable oil on medium heat.
  2. Add scallops, deshelled prawns cooking for up to 10 minutes until golden brown. 
  3. Boil 1.2 L of water with a lemon grass stick, cherry tomatoes halved, peppercorns and salt for 10 mins. Add noodle chips and boil for 3 minutes stirring regularly.
  4. Add flavouring sachets, stir thoroughly until dissolved then remove from the stove.
  5. Serve soup in a bowl with a dash of sesame oil. 
  6. Add desired amount of scallop, prawn and vegetable toppings.

Sardine Panzanella Salad

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When a salad is so nutritional its not just about the greens!

What you’ll Need: šŸ—’ļø ā €

2 x 105g cans of King Oscar sardinesĀ in oil

250g of stale ciabatta loaf 

500g of ripe tomatoes 

1 handful of capers

1 handful of basil 

1 small red onion

Sea salt 

Ground black pepper

Extra virgin olive oil 

Red wine vinegar 

ā €

METHOD

  • Break the ciabatta into rough 3-4 cm pieces and leave aside in a warm place for around 30 minutes to dry out and preheat oven to 200Ā°c.Ā 
  • Place ciabatta pieces onto an oven tray and drizzle with olive oil then cook in oven for 10 mins.Ā 
  • Roughly chop tomatoes seasoning with salt and pepper. Place into a bowl along with capers and finely sliced red onion.
  • Take King Oscar Sardines and add to bowl with the dried ciabatta, 2 tablespoons of red wine vinegar and about 2 times as much extra virgin olive oil then mix.
  • Pick basil leaves, add to salad then serve.

Plant Based Pappardelle

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Plant based made easy & super fancy!

What you’ll Need: šŸ—’ļø ā €

1 packet of Huva bolognese 

600g fresh pappardelle 

1 vegan parmesan cheese block

1 bunch of basil 

200g kalamata olives 

200g berry tomatoes 

400g crushed tomatoes tinned 

Sea salt 

Ground black pepper

Extra virgin olive oil 

ā €

METHOD

  1. Pour 250ml of water into the Huva packet and rest for 20 mins.
  2. Add packet to pot with dash of olive oil, crushed tomatoes and kalamata olives, cook for 15 mins.
  3. Blister cherry tomatoes in a pan on medium to high heat, add to pot cooking for 5 mins
  4. Bring water to boil in pot and cook pappardelle for 5-7 mins then drain, add dash of olive oil to stop from sticking.
  5. Serve pasta and mince in bowl, grate vegan parmesan on top. Pick basil leaves and garnish plate, add salt and pepper to taste.