- Main Courses ·
Chargrilled Lobster Tails with Pimenton Butter
Chargrilled lobster tails slathered in a flavoured butter is luxurious simplicity at its best.
explore Mains & Accompaniments
- Main Courses ·
Roast Duck Ballotine with Chorizo Stuffing and Tempranillo Sauce
This is an impressive and easy-to-carve alternative to Christmas turkey, stuffing a boned whole duck. The bright combination of chorizo, capsicum and olives for the stuffing, makes this one particularly festive.
- Entrees ·
Spinach and Prosciutto Ravioli
Plump home made ravioli filled spinach, prosciutto and ricotta. Make a batch and freeze for later use.
- Main Courses ·
Penne alla Norma
This rich eggplant sugo is a delicious one to have in your pasta repertoire.
- Entrees ·
Tuna, Caper and Tomato Spaghetti
Made with mostly store cupboard ingredients, this is a great dish for two for any night of the week, and can be easily doubled.
- Main Courses ·
Pumpkin and Pea Risotto in the Microwave
Yes you can make a pretty good risotto in the microwave and it's easy to change the ingredients once you've got the method down.
- Main Courses ·
Penne in Vodka Tomato Cream (Pasta alla Vodka)
This retro pasta dish originated in New York and the flavour of the sauce relies heavily on the quality of the tomato passata you use as well as the vodka that is there to emulsify all the ingredients together.
- Main Courses ·
Zucchini, Pea and Ricotta Lasagne Roll Ups
Much easier to make than it looks, this light vegetarian style lasagne roll up recipe is baked 'al forno'.
- Main Courses ·
Beef and Olive Lasagne Roll Ups
With everything you love about lasagne, but super easy to make in one frypan, these roll ups will give you your pasta fix in no time.
- Main Courses ·
Wild Rocket and Spinach Soufra
This pretty rose-shaped Greek-style pita is filled with both spinach and rocket which channels the flavour of the horta (bitter greens) loved by the Greeks.
- Sides ·
Sweet and Sour Red Cabbage, Green Apple and Currants
Sweet and tangy cabbage is a great accompaniment to duck, pork or sausages.
- Main Courses ·
Swiss Mustard Chicken
This is my take on the retro Women's Weekly Swiss Chicken recipe from Best Ever Recipes circa 1990. I used to make it for the family when I was a young teen!
- Sides ·
Piquant French Beans
A great way to add a little flavour to green beans.
- Sides ·
French Boulangere Potatoes
Tender-hearted yet crispy, these French-style potatoes are a wonderful accompaniment to any roast.
- Main Courses ·
Classic Coq Au Vin with Thyme Toasts
This classic French dish is the most flavoursome way to cook chicken to tenderness.
- Main Courses ·
Crisp-skin Kingfish with Spinach Mash and Tomato and Caper Beurre Blanc
Crisp pan fried fish over a speckled green mash with a buttery sauce of tomatoes and capers makes for a beautiful restaurant-style dish.
- Entrees ·
Prawns Saganaki with Fennel, Haloumi and Dill
Saganaki in Greek refers to the frying pan the dish is cooked in. My version of Prawns Saganaki features fennel and dill with the addition of melted haloumi to finish. The only other thing you'll need is some good crusty bread to mop up the sauce!
- Main Courses ·
Hazelnut and Fennel Pork Cutlets with Quick Corn Relish
Whether it's cotoletta or schnitzel, I'm a sucker for crumbed meat and crumbed cutlets in particular. My favourite bit is nibbling the bone after! Here, juicy pork cutlets get a makeover with a hazelnut and fennel crumb and a cheat's corn relish on the side.
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