Cinnamon Apple Bread I’ve been working on my Apple Pie Project (read: my perfect apple pie) and am convinced that this is the year we will crack it! But either way making apple pie is definitely a labour of love, so meanwhile I also want to share other sweet ways with apples that are faster and easier. Some favourites from my existing apple repertoire are Apple Muffins, Apple Bars, and Apple Crumble....

Want the muffin version? Here it is! Cornbread recipe I don’t want to brag, but I am known for my cornbread. OK, it sounds like I’m totally bragging – but let me have just this one. Rarely do I say my recipes are the BEST version in the world! (Because who is to say one’s Chocolate Cake or one’s Meatloaf or Chili is the BEST in the world??). This cornbread regularly makes an appearance all year round for a variety of purposes....

This is a risotto that easy to make, and you do not need to stand at the stove stirring constantly. Serve it with a simple garden salad drizzled with Italian or French Dressing. A creamy prawn risotto – made easy! I have a friend who is scared of making risotto because she thinks it’s really hard. Scarred by all those Masterchef episodes where the nervous contestant presents their risotto to the judges and stands there awkwardly, sweating and shaking while the judges peer and prod at the dish before having a taste, chewing slowly with such serious looks on their faces you’d think they were trying to find a solution for World Peace....

Homemade Mango Ice Cream You won’t believe it until you try it. This really is a creamy ice cream made without an ice cream machine. Regular readers know one of my big gripes is pretty photos of food for so so recipes. And my other gripe is watching cooking shows where the host is serenely scooping a perfect ball of ice cream and popping it in a cone when in actual fact, it’s a frozen solid mass, and if you leave it out to soften, it just turns into a puddle of liquid....

This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! How to cook steak – the cheffy way! Today’s recipe is more of a technique than a recipe – but it’s one that all steak lovers should know because it’s easy, worthy of using on high quality steaks and also a way to really elevate economical steaks. It’s as simple as this: while the steak is searing in the pan, throw in butter, garlic and thyme and baste continuously as the steak finishes cooking....

This is a cookbook exclusive recipe! This recipe is exclusive to my debut cookbook Dinner which includes a how-to video for every recipe. Just scan the QR code! Just to explain…. I know, it’s confusing! You’re so used to getting recipes on my website – there’s over 1,200 of them, after all. And here you are looking at a tasty recipe video and I haven’t provided the recipe. 🙀 I’m not just doing this to torture you, I promise....

Have you ever tried to make one of Jamie Oliver’s 15 minute meals? I did. I made Ricotta Fritters with Tomato Sauce and Zucchini Salad. I really tried to make it in 15 minutes. I even followed his “rules”, where you start with all the ingredients on the counter, washed and ready to go, the pan on the stove on high heat and a full kettle of boiled water. It took me just over 20 minutes to get on the table so not bad on timing....

This dish is just veggies roasted with just a splash of olive oil, salt and pepper, then topped with a simple tahini drizzle sauce and a scattering of spices, pine nuts and coriander. Served with a side of lebanese bread wedges or pita bread, it’s perfect as a meal, or of course as a side. This is a great way to use up the random leftover roast-able veggies you have at the end of a week....

Actually, 2 of the 3 RecipeTin Family kids were very, very naughty – my brother and me. Definitely worse than the average teenager. 😂 So we always treat our mother extremely well on Mother’s Day. Paying penance for all those years we did things that would make you tut tut me, and you’d never look at me the same again. 😇 Sometimes, we spoil her with gifts. ALWAYS, we spoil her with good food!...

Use this to make a Ripper Beef Nachos! “This Nachos Cheese Dip was an invention out of necessity. Because I love cheesy dips, and I wanted one that did not harden or congeal as it cooled.” I am yet to meet a cheese I don’t love. Plus I have a weakness for all things snacky. If there’s something to nibble on within reach, it’s like my arm is on auto pilot....

I’m a big fan of peanut sauces, so there’s a few to choose from here! If you’re after a Peanut Sauce for dipping, use the sauce in this Thai Chicken Satay recipe. For a peanut salad dressing, use this Asian Peanut Salad Dressing. If you want a creamy Sesame Peanut Sauce, use the sauce in this Sesame Peanut Noodles recipe. Peanut Sauce for Stir Fries This Peanut Sauce for stir fries is one of those gems that belies the short list of simple ingredients....

Classic favorites including French Vinaigrette, Italian, Balsamic and Honey Mustard, and a few personal favorites including my all time most-used Asian Sesame Dressing. All of these take minutes to make and keep for at least 2 weeks! Salad Dressing Recipes – standby essentials! Whether throwing together a quick side salad or making a meal-salad, having a salad dressing on standby is super handy. The “problem” is that most salad dressings can’t be kept for more than 2 – 3 days....

(And you don’t even need a BBQ….) Grilled Chicken I feel like the flavour of this marinade will be familiar to everyone, even if you haven’t made something like it yourself before. It’s a bit like Barbecue Sauce, sort of like a country rub, with a hint of sweet and sour sauce. My friends describe it as a Country Style Barbecue Sauce Chicken, which is a good way to describe it....

This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Vietnamese Rice Paper Rolls – always a hit!! If I took a platter of these to a gathering with my friends, I guarantee they’d be one of the first things to go. Everybody I know loves these. Even the hardest of hard-core carnivores munch these down as enthusiastically as they would a rack of ribs. They truly are that good....

Lobster Recipes Rounding off a crazy year, Australian grocery stores have been selling lobsters at steeply discounted prices in the weeks leading up to Christmas due to trade tensions with China. (Read more below.) If you’ve been lucky enough to pick one up, here are 6 Lobster recipes that really make the most of them. All easy – and you’re likely to have everything to make at least one of these, if not two or three!...

Asian Glazed Baked Barramundi The reason pan-fried fish is so much tastier than just sticking it in the oven is because you get good browning. Colour = flavour with anything, whether it’s vegetables or meats. Fish fillets simply cook too quickly in the oven to get any colour on them. So how do you make baked fish tastier and more interesting? You could: What you need for the Asian BBQ Sauce Glaze Here’s what you need for the Asian BBQ Sauce Glaze:...

It’s quicker to make and just as delicious in its own right, made with avocados, chickpeas OR yoghurt, lemon, coriander/cilantro, garlic and olive oil. Crack open a beer – snack time is here! Avocado Hummus While Guacamole done-right will always be my first avocado love, this creamy avocado dip is my 2nd favourite child. Reserved for those days when: – you can’t decide whether to make a Guacamole or Hummus; – have friends who prefer one or the other (solution: mash ’em up into one dip); – you want to make a single avocado go further (for all those times avocados cost an arm and a leg!...

For the most magnificent stew of your life, start this 2 days before you plan to serve it, do not shortcut pan-roasting ingredients individually, and use homemade beef stock! Beef Bourguignon One of my fondest memories of travels in Burgundy was discovering family-run bistros in small villages that served traditional French fare so incredible, you’d swear you were in a hidden Michelin star restaurant. And being right in the region from which Beef Bourguignon hails, it was hard to resist ordering this iconic dish time and time again....

This retro classic is here to stay – always! Chicken Cordon Bleu Chicken stuffed with ham and cheese, coated with crunchy golden breadcrumbs. You’d swear it’s fried – but it’s baked. The classic way to make Chicken Cordon Bleu involves breast pounded until thin, layered with ham and cheese, rolled into a log, chilled, dredged in flour then egg then breadcrumbs then deep fried (and you need a lot of oil to deep fry them)....

Cowboy Rice Salad The words “rice” and “salad” do not come naturally for people of Asian background. Rice is to Asians what bread is to Western countries. Growing up, we rarely had bread. In fact, when I visit relatives in Japan, the only reason they would buy bread is for us, thinking that we’ve been so westernised that we must have our bread fix, that rice is not enough! For clarity, that’s not true....