Brazilian Chickpea Curry The sauce for this curry is swiped from Brazilian Fish Stew, a traditional Brazilian dish that’s been a reader favourite for many years now. It tastes like a coconut curry, yet it’s made with just 2 spices – paprika and cumin. Far simpler than most of the from-scratch curry pastes I’ve shared over the years! That fish stew really is all about that sauce, so it was inevitable that I’d start playing around with other ways to use it....

Mashed potato bake is a side dish made for holiday gatherings like Christmas, Thanksgiving and Easter, and Sunday Suppers with family and friends. Make ahead and feeds loads! Sweet Potato Casserole I am beyond excited to share with you this sweet potato casserole!! I mean, plain mashed sweet potatoes have a place in this world – for everyday midweek meals. But imagine the possibilities when you mash up sweet potato with parmesan, sour cream and butter, swirl it into a baking dish with drizzles of browned butter, top it with a crunchy parmesan breadcrumb topping littered with crunchy bits of sage THEN finish it with crumbled bacon……....

This Bruschetta recipe is a classic Italian one – no unnecessary extras, just the essentials. And it’s perfect as is. Make this as a light supper, a starter, or a DIY bruschetta spread for a crowd! BRUSCHETTA – messy deliciousness Bruschetta is one of those foods that’s impossible to eat elegantly. When you gorge on a crunchy piece of bread that’s piled high with tomato, dripping with juices and olive oil……well, in my world, the best I can hope for is that I don’t end up with a tomato-mud-slide down the front of my top....

Chicken sandwich If you’ve ever wondered why those chicken sandwiches from “that gourmet deli” are so coveted and command such high prices, the answer lies not just in the secret mix of ingredients for the filling but also in the texture of the chicken. “It’s so soft and just melts in your mouth!“, friends have observed. The secret? Shredding the chicken super, super finely, until it’s basically crumbly, using a stand-mixer....

This is a story about five amazing women. Wives of Aussie farmers. Mothers with university degrees and professional backgrounds who also happen to be the “go-to” person for anything and everything that needs to be done on a farm. Something that many city folk like myself may never think about is all the millions of tons of fruit and veg that are deemed “not good enough” to be sold in stores....

While it’s sheer perfection fresh out of the oven, this is one of those rare cakes that is still truly great 3, 4, 5 days later! Cinnamon Apple Teacake I call this a teacake because it just seems like the perfect cake to serve at a quaint afternoon tea with friends. Filtered sunlight streaming in, a rustic table laden with baked goods (scones essential), freshly brewed tea served in teacups, sitting around with my friends, chatting and laughing gently....

What exactly is couscous?? Many people think couscous is a grain, but actually they are teeny tiny balls made of semolina flour so it’s actually more of a pasta. And the beauty of the teeny size of these balls is that they are so small, they don’t need to be cooked. You literally just pour over hot liquid, leave it covered for 10 minutes, then voila! “Cooked” and ready to serve!...

Creamy Garlic Prawns Plump juicy prawns marinated in garlic then seared in butter, finished with a splash of dry white wine and a squeeze of lemon juice is my go-to way to make prawns. That’s this recipe here – Garlic Prawns. A classic that will never go out of style. Then there’s this version – Garlic Prawns PLUS a creamy garlicky sauce. It’s the jacked up version, a more indulgent one for those nights when you want/need something to impress, and extra sauce to smother your starchy side of choice so you can lavish every single drop of that sauce!...

The custard layer especially is something else! It’s melt-in-your-mouth creamy but set enough to cut into neat slices. If the photo below has you drooling, read on … Custard cake with blueberries This cake came about as one of those “wouldn’t it be awesome if…….” ideas that suddenly materialise in my mind and I need to blurt out to anybody within earshot. I gestured enthusiastically as I described my vision of a cake and how I thought I could make it work....

Built-to-last CRISPY Honey Chicken “Dude, you’ve cracked it!” This was my brother’s response on first bite. What we thought to be an elusive “they-must-be-using-chemicals!” crispy puffy coating on Honey Chicken that stays crispy for hours and hours even coated in the sticky honey sauce … turns out anyone can make it at home without special ingredients or tools. And when I say “this stays crispy for hours”, I mean that it’s crispy even 4 hours after coating in sauce....

Sometimes I share recipes with very few ingredients, like my 5 ingredient Bacon Wrapped Pork Tenderloin, 5 ingredient Honey Garlic Salmon and 3 ingredient Shortbread Cookies. But I never force or recreate recipes to make them with less ingredients. They are just great as they are. Like my mum’s homemade Teriyaki Sauce Marinade. A real Japanese recipe, it’s only got 3 ingredients (I get water for free!). And that’s the way it is supposed to be made....

This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Poached Chicken I feel like poached chicken is a life skill that everyone should know. But depending how it’s executed, on the one hand it can be like chewing on chipboard: dismally dry, impossible to swallow and completely flavourless. On the other hand – the successful hand – it’s unbelievably succulent, with chicken flavour you never dreamt was possible, and so tender and juicy you can literally SEE the chicken juices sparkling on the surface of every slice....

This is a sister recipe of everybody’s favourite Bacon Wrapped Chicken – with the added bonus of a potato side dish! I didn’t realise until I wrote the recipe out that this is actually a one pan dish. It’s a “fancy enough for company” midweek meal I’ve been making for years. You know when you’ve made a recipe so many times it becomes second nature to you? I actually had to weigh and write the ingredients down properly when I made it to share the recipe with you!...

The everyday version of the outrageous Cheese and Garlic Crack Bread, this is the perfect shape for dunking into soups and stews, or serve with a salad to make a meal. Make it once and you’ll memorise it! Cheesy Garlic Bread: Dangerously quick This Cheesy Garlic Bread has been pictured repeatedly on my website since the beginning of time. I want to tell you that’s because I’m so addicted to it....

Rack of Lamb recipe Welcome to the first recipe for Easter Week 2021! We’re kicking off with a traditional choice of meat for Easter: lamb. Not just any old lamb, though. Today we’re going for the Rolls Royce of cuts, rack of lamb! Lamb rack is a premium cut of meat and a darling of fine dining restaurants, for good reason. The meat in a rack of lamb is amongst the most tender and juicy on the animal, while still retaining plenty of flavour....

Noodles. Satay Chicken. Veggies. And a creamy peanut dressing. What an awesome combination! It’s like Satay Chicken and a noodle stir fry had a baby. Or a noodle stir fry and a salad had a baby. No, wait – more like Satay Chicken and a salad had a baby. It’s a hybrid! And it’s INCREDIBLE with a capital I. A BIG capital I. I can assure you, with the Japanese blood running through my veins, I am very fussy about feaux-Asian food....

Give it to me! I’m a big fan of soft buns piled high with juicy fillings, from Sloppy Joes to big Pastrami sandwiches, and big juicy burgers! Pulled Pork Sandwich Steak Sandwich on Monday. Pulled pork today. It seems like it’s sandwich week. No one told you? Don’t worry. No one told me either! 😂 Actually, I could have shuffled the posting schedule around. But I don’t want to. I’ve been busting to share this recipe for ages, and finally it’s here and I’m not holding it back any longer!...

Smoked Salmon Dip I consider this dip a bit fancy pants because the cost to make this is probably about 2 to 3 times the cost to buy a tub from the supermarket. Whereas usually, I’m chirping “this recipe is better AND cheaper than store bought!”, like these copycat Gourmet Crackers which I swear is about 80% cheaper than buying them and I double swear that they taste better. But in this case, the homemade version costs more....

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....

This recipe is made using one of my master sauce recipe, this Peanut Sauce for Stir Fries. Like my All Purpose Stir Fry Sauce, it can be used for any stir fry or noodles using a “formula” (provided in the recipe) and forms the basis for many recipes I’ve shared over the years! Peanut Sauce Noodles This stir fried Peanut Sauce Noodles is made using the Peanut Sauce for Stir Fries that I published on Wednesday....