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All you need is chicken, rice, tomato passata (or canned tomato) and a handful of pantry essentials to make this incredible flavour loaded, comfort-food-central meal. Oh wait – cheese. Of course you need cheese. This would not be “Enchilada” without cheese! I’ve been overloading on Mexican over the last couple of weeks, sharing my Mexican Shredded Beef and Freezer Friendly Beef Burritos. I feel a bit silly sharing yet another Mexican(-esque) recipe today, but I hadn’t actually planned to!...

I know I shared a baked chicken recipe last week but this is so good, I didn’t have the patience to wait longer! I saw Peruvian rotisserie chicken being made on a cooking show once and unsurprisingly, it was added to my ever growing list of “things to make”. Do you keep a list of “things to make”? I actually have 4 5 lists. “Make for blog”, “Clients” (being recipes I create and shoot for clients), “Meals” (being my normal meals), “Ideas” (that list where 95% of the things on it never get made) and “ABSOLUTELY MUST TRY”....

It takes a lot for me to concede defeat and accept that I can’t do it all – run a business*, renovate a home, work on a cookbook and maintain my existing recipe posting schedule. Lockdown certainly didn’t help matters to increase my workload – though on a cheerier note, as of Monday of this week, the lockdown rules have been substantially relaxed here in Sydney. 🙌🏻 I found myself getting up earlier and earlier (currently 4....

And it’s time to choose the next FREE eCookbook!!! Sausage Pasta It’s the last Monday of August which means another Monday Meatball Mania* here! I hadn’t planned for this Sausage Pasta to be my meatball recipe for this month….but when I noticed that chopped up sausages end up looking just like mini meatballs, I couldn’t resist. 😉 I mean, what a way to make “meatballs”, right? Just chop up sausages!...

The Thai stir fry sauce I use in this Spicy Thai Chicken Stir Fry is like the Thai equivalent of Charlie, my All Purpose Chinese Stir Fry Sauce. If you haven’t discovered Charlie yet, pop over because honestly, especially if you are pressed for time, he will be life changing. Yes, I’ve given my Chinese stir fry sauce a name, and yes there is logic – albeit bland / crazy – behind it....

Make this with shrimp/prawns, chicken or any protein you wish. If you’re feeling inspired, indulge in a Thai banquet at home with Chicken Satay Skewers, Thai Fish Cakes, and a Thai Red Curry or Green Curry! Thai Fried Rice I’m pretty sure every Asian country has their version of Fried Rice, and this is how the Thais make it! This is a regular when I go out for Thai. While the “normal” thing to do is to have Thai Red Curry or Green Curry with plain steamed jasmine rice, I just can’t resist ordering fried rice instead....

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....

Apple Bars There’s no question – apple is my favourite fruit for cooking. From magic Self Saucing Caramel Baked Apples to classic Apple Crumble, Apple Cake and stay-moist Apple Muffins, it is the single most used fruit in my dessert world. Perhaps because I always have them – an apple a day keeps the doctor away! Perhaps because apple desserts tend to be less sweet than rich chocolate desserts (not that I’ve ever been known to turn away a slice of chocolate cake)....

Authentic tasting Banh Mi with just a trip to your local grocery store? YES YOU CAN! Banh Mi recipe Fellow Banh Mi lovers, this one’s for you! A recipe that’s been in the works for a very long time, with much taste-testing research done (it’s hard work, but someone’s gotta do it… 😂). In today’s Banh Mi recipe, I’m going to show you: I certainly had more than my fair share of Banh Mi when I was in Vietnam last year…....

These are like the chicken and broccoli version of good ole’ Rissoles! Serve this for dinner with crusty bread slathered with butter and a side salad. Or put out a platter with a dipping sauce as a starter to share! Cheesy Chicken Patties Fritters? Or patties? I couldn’t decide. And I kept flopping back and forth so you’ll probably see them used interchangeably throughout this post – and even the video (which I just realised I made with FRITTERS plastered all over it....

Complete your Chinese banquet with a side of Fried Rice, Hot and Sour Soup and Chinese Broccoli with Oyster Sauce. Time to get your dumpling game on! Chinese Dumplings aka Potstickers There was a time when I had a handful of favourite hole-in-the-wall dumpling joints complete with peeling lino floors, chipped tables and rickety chairs where we could stuff ourselves silly for less than $8 a head. Nowadays, dumplings have become “all the rage” and many such places have become fancy....

Creamy Avocado Dressing This is a dressing that uses avocado to make it creamy, rather than mayonnaise or loads of oil. It doesn’t taste very avocado-ey because avocados are dense so it needs to be thinned out to make it pourable as a dressing. Rather, think of the avocado as a better-for-you means to get a creamy dressing fix! Excellent use for avocados that are a bit overripe or with brown spotty bits that don’t look appealing enough to use in salads....

This is a terrific quick and easy zucchini recipe that’s super economical! Zucchini Fritters I have a theory that you can fritter anything (something I’ve elaborated on in my Pakora recipe!) And frittata anything. And the Asian blood running through my veins also insists that I tell you that you can stir fry anything (follow the formula in this Stir Fry Sauce recipe) and make fried rice from anything. Today, we’re frittering....

I received an email from a reader asking me to share my chicken noodle soup. It might be in the middle of summer here in Sydney but the weather is swinging from heat waves to winter-like from day to day, so it was certainly no hardship to move from the barbecued Miso Marinated Side of Salmon I shared last Friday to this soup! OK, maybe “winter-like” is a slight exaggeration....

Slow cooking is without question the safest and easiest way to cook turkey breast without brining or marinating. The flesh is juicy, it’s completely hands off, and it’s a forgiving recipe. And it’s ideal to prep ahead! Slow Cooker turkey breast This is the slow cooker version of last years’ Roasted Garlic Herb Butter Turkey Breast. The slow cooker option was in such high demand, I ended up creating it and cramming the recipe in the notes, putting it in the running for the world’s longest recipe directions....

Serve it plain, straight out of the pot, or take it over the top with a scoop of vanilla ice cream! Creamy Rice Pudding I am pretty sure this is the ultimate emergency cosy winter dessert. It takes all of 5 minutes to prep. It’s completely effortless – just pour everything into a baking dish, then pop it in the oven. It’s extremely low risk – all sorts of outcome variables are easy to rectify and adjust....

Serve with everything. KFC Potato and Gravy This recipe is here by reader demand! And this is the photo that started it all – Fried Chicken being dunked in a bowl of what I call my copycat KFC Potato and Gravy. Readers spied it in the recipe video and saw photos in the post. I casually offered it up – “let me know if you want the recipe!” – and the people have spoken....

Nando’s Chicken Copycat – and exciting news!! A few months ago, I got an email that I never dreamed of receiving. {Abbreviated} “Hi Nagi. I’m Rebecca, the editor of Super Food Ideas, Australia’s top selling food magazine….I love the way you write – friendly, understanding and self-deprecating; and also your recipes are fab. It got me thinking, is there some way that we could work together? I think your recipes would be perfect for my readers…....

This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Chicken and rice – elevated! What makes this lemon rice so special, you might ask? Well, it’s like cooking the rice in triple strength chicken stock because the chicken is cooked ON TOP of the rice. So it gets the full benefit of all the juices from the chicken seeping into it while it cooks. Add the fresh flavours of lemon and boom!...

Pastitsio – Greek pasta bake Pastitsio is so much more than just another pasta bake. A step up from Baked Spaghetti and – dare I say it – even America’s famed Baked Ziti (which regular readers know I hold in high esteem!), this is Greece’s version of classic Italian Lasagna. We love how it slices neatly with the layers clearly visible, and the striking tubular Greek bucatini-style pasta. We love how the rich red wine, tomato and meat sauce is spiked with cinnamon and cloves, giving it uniquely Greek personality rather than “just another meat sauce”....