This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Quinoa Salad I’m not going to lie to you. Put me in front of a salad bar, and you won’t see me pause for a beat in front of any option containing quinoa. It’s not that I dislike quinoa as such. In fact, when cooked well (psst, toasting it certainly elevates it to loftier heights!), I’ll happily scoff it down plain, just like I do rice....

I’ve been wanting to share this for ages! I’m bursting at the seams with recipe ideas, and it takes considerable constraint not to post a recipe every single day. 🙂 But for this one in particular, I wanted to wait until I had a handle on shooting cooking videos before I shared it. This method of starting a dish on the stove, the finishing it in the oven is a favourite of mine....

After a (very!) extended water break, the inaugural Holiday Salad Marathon has resumed! Today – making the most of juicy summer peaches (again): #19: Peach Salad II with Poppyseed Dressing Peach Salad I is my luxe peach salad which involves Prosciutto and fresh mozzarella. It’s a stunner, but it’s practically a centrepiece in itself. In fact, I’ve done single serving size portions as appetisers – it’s wonderful! This Peach Salad II is my staple Peach Salad that makes an appearance all through summer alongside “everything”....

“The sight of the peanut butter and chocolate oozing out of the cake makes me weak in the knees.” I don’t bake sweet things much. So when I do share a dessert recipe, you can be assured of two things: It’s really easy; and It is worth the effort to make. This lava cake knocks it out of the park on both counts. I used to see photos of lava cakes in gourmet magazines and just assume it was too hard....

Salmon Salad Regular readers know that my website is dominated by Brown Foods. Think – curries, stews, gravies, roasts. Brown, brown, brown! Delish, delish, delish! 😂 I simply share the food I truly love. I don’t share food because it photographs well ….though I really do try to pimp up all my brown foods with a teeny sprinkle of parsley!! So sharing something as colourful and vibrant looking as this Salmon Salad is a real treat....

“That moment when you cut through the creamy mashed potato with the golden crunchy ridges and the filling comes oozing out….I can’t describe how satisfying it is!” As a potato-obsessed-carb-o-holic, I take great interest in any potato related dishes. However, with potato skin recipes, the thought that always crosses my mind is, “what shall I make with the potato I scoop out?” That’s why I love making these Shepherd’s Pie Potato Skins....

Spaghetti alla Puttanesca There are various colourful stories explaining how this dish came to be, and how Puttanesca pasta got its name. “Puttanesca” roughly translates to “working girls” in Italian (that’s a politically correct term I’m using there!) One tale tells how this dish was invented in the brothels of Naples so the smells wafting from the kitchen would entice potential … errr, clients. Another story claims this pasta was a quick and simple dish ladies of the Neapolitan night could throw together in a hurry in amongst their busy schedules....

No trip to Tokyo is complete without a visit to Akihabara “Electric Town”, known for its thousands of electronics stores selling every kind of gadget, device, appliance or machine part you could possibly imagine! Today the the area has also become equally famous as the home of all things anime and manga, while a market for gaming hobbies is also on the rise. Even if you’re not here to buy anything, Akihabara is absolutely worth checking out just to witness how deep Japan’s obsession with all things electronic and pop culture runs!...

Simple to make, economical and oh-so-delish! Tuna Mornay I moved out of home straight after finishing high school at the tender age of 18, so it will come as no surprise to you that I had my fair share of meals comprising canned tuna in various, completely unappetising forms. Dumped into rice, on pasta, on toast (with melted cheese!) and the worst offender of them all – eaten straight out of a can....

The World’s EASIEST Chicken and Broccoli Pasta Bake! This is comfort food for busy people, dedicated to all those back home in Australia and everyone else around the world suffering through a blustery cold winter! The method I use for this Ultra Lazy Healthy Chicken Pasta Bake certainly is unorthodox. Just plonk flour, uncooked pasta, raw chicken, vegetables, milk and chicken broth into the baking dish, give it a quick stir, then pop it into the oven....

SaveSave

Have you ever used apple cider as a marinade before? It’s like a secret weapon broth / stock. Because it’s got so many more layers than just plain apple juice or even broth, which means you don’t need many other ingredients to create incredible flavour! Just to be clear – I’m talking about alcoholic apple cider. In some parts of the world, including America, “apple cider” refers to a non alcoholic drink made from (this will surprise you 😉 ) apples....

This is ridiculously good. There are simply no words! Bacon Wrapped Chicken I apologise in advance to anyone who is trying to “be healthy” this week because chances are, your good intentions will be thrown out the window when you see this Bacon Wrapped Chicken!!! We all know that bacon makes (almost) everything better….I mean, what a way to dress up a humble piece of chicken… Seriously. Do you know any non-vegetarians who would turn down juicy chicken wrapped in gorgeous caramelised bacon?...

The balsamic reduction in this recipe is a great one to add to your arsenal because it is a secret weapon for wickedly delicious super fast meals (GREAT with chicken!). Use as a drizzle to fancy things up – just like restaurants do! Balsamic Pork Chops This might be a flavour pairing you haven’t tried before, but if you like juicy seared pork chops and sweet tangy balsamic reduction, I think you’ll be surprised how well they go together!...

Plus, an opportunity to join me for a very special, one-off dinner – see below for details! Australian cookbook tour 2022 I won’t lie. I’m a little nervous. Some of these event spaces are big. Some I’ll be cooking live at. Some I’ll be doing alone, with no Dozer by my side to clutch onto as my life raft. But also, I’m excited! Looking forward to meeting you in real life, to chat about our favourite ways to roast chicken, reveal our secret foods-of-shame and agree how bread-n-butter counts as one food item in the Deserted Island game (if you say it really fast)....

Use this recipe for curry sauce as a base and toss in whatever veggies and proteins you want! Cauliflower Chickpea Curry I know most people do Meat Free Monday. It has a nice ring to it, doesn’t it? But in my world, meat free meals are towards the end of the week after I’ve depleted my supply of fresh meat from weekend grocery shopping. So for RecipeTin Eats, it’s Meat Free Wednesday, not Monday....

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....

You’ll love the 4 ingredient Asian sauce, the juicy pieces of caramelised chicken, and how you can toss in virtually any vegetables you want into these stir fried noodles! Another Ramen Noodle Recipe! The popularity of the Asian Beef Ramen Noodles from last month caught me by surprise! Though of course, being of Japanese background, it makes me very happy that a ramen noodle recipe was so popular…… 😇 Given how much you liked the ground beef / mince one, it was inevitable that a chicken version would come out soon…....

Wondering what’s the difference between Cottage Pie and Shepherd’s Pie? Same recipe except Cottage Pie is made with beef and Shepherd’s Pie is made with lamb! (Because Shepherd’s herd sheep….) Cottage Pie Cottage Pie is a fabulous English classic, one that us Aussies have adopted as one of our beloved winter favorites! Or in my case, all-year-round-favourite. Easy to make, economical, every day ingredients and 100% freezer friendly, it’s the sort of food that has universal appeal (well, putting aside vegetarians 😂)...

Cucumber Salad Cucumber is probably one of my most consumed vegetables. They make an appearance in many of my salads – from Greek Salad and Ottolenghi’s Middle Eastern Chickpea Salad to epic Asian salads like Thai Beef Salad, exploding with spicy tangy lime flavours. I serve them the classic South East Asian way – cut into wedges and served plain on the side of foods like Nasi Goreng (Indonesian Fried Rice) and Thai Fried Rice....