Satay Chicken


2 large chicken breasts, diced into 0.5cm pieces

2 garlic cloves, crushed

2 Tsp minced ginger

1 Tbls honey

1 Tbls soy sauce

1 Tsp curry powder

3 Tbls smooth peanut butter

Zest and juice of 1 lime

3/4 cup coconut milk

Spray oil

12 bamboo skewers


Place bamboo skewers in a large dish with cold water. (This prevents splintering). Place ginger, garlic, honey, soy, curry powder, peanut butter and lime zest into a large bowl. Cut the lime in half and juice one half into the bowl. Mix well.

Spoon 1/2 of the mixture into a small saucepan and set aside. This will be the sauce.

Add the diced chicken to the marinade and using your hands coat all the chicken in marinade. Cover and refrigerate for 1 hour.

While the chicken is marinating, add the coconut milk to the saucepan and gently heat over low-med heat, stirring continuously.

Remove skewers from water and begin threading the chicken onto skewers. Pre heat BBQ, spray with oil and cook for approximately 12-15 minutes or until all chicken is cooked through. Serve with sauce and rice.

Creamy Chicken Pesto Pasta


350g penne

1 Tbls olive oil

300ml light cream

1/2 cup basil pesto

150g baby spinach

1/2 red onion, finely diced

2 chicken breasts

1/2 cup drained sun-dried tomatoes, thinly sliced

1/3 cup finely grated parmesan cheese

Thinly sliced green onions, to serve


Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain and set aside.

Heat oil in a large frying pan over medium heat. Slice chicken breast into 1cm slices and add to pan with the onion. Cook for 5 minutes or until onion is soft. Add the spinach and tomatoes, cook, stirring, for 1 minute or until the spinach just wilts. Add Pesto and cooked Penne. 

Add cream and cook for a further 5 mins, stirring. Serve topped with parmesan and green onions.

French Toast


6 slices bread

3 eggs

1/2 cup milk

1 Tsp cinnamon

1/4 cup caster sugar

1 Tbls icing sugar

3 Tbls butter


In a large bowl whisk eggs, milk sugar and cinnamon.

Heat half the butter in a large fry pan over med-high heat. Dip one slice of bread into egg mixture, turning.

Carefully place bread into hot pan and cook for 2-3 minutes each side or until golden brown.

Transfer to serving plates. Repeat with remaining butter, bread and egg mixture. Sprinkle icing sugar over and serve with fruit and yoghurt.



1 1/2 cups rolled oats

1 cup slithered almonds

1 cup desicated coconut

2 Tsp ground cinnamon

1/3 cup maple syrup

1 cup dried cranberries


Preheat oven to 160°. Line a large baking tray with baking paper.

Place all ingredients into a mixing bowl and mix well. Spread mixture over prepared tray and bake in oven for 15 minutes.

Carefully remove tray from oven. Stir Granola and place back into the oven for a further 10 minutes.

Allow to cool then serve with milk, yoghurt and/or fresh fruit.

Italian Summer Pudding


250g good-quality milk chocolate, broken into pieces

3 punnets fresh raspberries

2 tablespoons icing sugar

Raspberry jelly crystals

4 eggs, separated, plus 1 extra egg white

125g caster sugar

250g Mascarpone cheese

14 large sponge finger biscuits (Savoiardi)

Cocoa powder, to dust


Place chocolate in a heatproof jug and microwave on 50% for 30 second intervals, until chocolate melts. Cool slightly.

Make jelly as per packet instructions. Leave to cool. Set aside a quarter of raspberries, then place remainder in a bowl with icing sugar and 2 tablespoons of jelly liquid. Leave aside until needed.

Using an electric mixer, beat egg yolks and caster sugar in a large bowl until pale and thick. Beat in the Mascarpone, followed by the cooled chocolate.

In a seperate bowl, using electric beaters, beat egg whites to stiff peaks, then fold into the chocolate mix using a metal spoon.

Layer a 2-litre (8-cup) dish with sponge fingers. Pour over the remaining jelly mixture. Spread half the chocolate mixture over sponge, then top with macerated berries. Continue layering. Cover and chill for 4 hours.

Dust with cocoa and garnish with reserved raspberries to serve.

Roasted Pumpkin & Haloumi Salad


500g butternut pumpkin, peeled, thinly sliced

1/2 x 250g packet haloumi, sliced

150g baby spinach

1/2 cup macadamias

2 tablespoons sesame seeds

1/4 cup torn fresh flat-leaf parsley leaves

1 tablespoon red wine vinegar

1 tablespoon olive oil


Preheat oven to 180 degrees. Drizzle oil over pumpkin and place on a baking tray. Bake for 15-20 mins or until pumpkin is tender.

Meanwhile place Haloumi in a frying pan over a medium heat and gently fry until golden.

In a large bowl add haloumi, spinach, macadamias, sesame seeds, parsley and pumpkin. Whisk vinegar and oil together in a jug. Season with pepper. Drizzle over pumpkin mixture. Toss gently to combine. Serve.

Mamma’s Fried Chicken


1/2kg chicken thighs, trimmed and cut into 1cm pieces

2 cups buttermilk

2 cups plain flour

2 tbls smoked paprika

1 tbls garlic & herb salt

2 tsp sea salt

1/2 tsp pepper

Vegetable oil for frying


Place chicken in a large bowl and cover with buttermilk. Cover and refrigerate for 1 hour (the longer the better).

Half fill a large saucepan (or deep fryer) with oil and place over high heat. Test the oil by dropping some flour in and if it sizzles it is ready for frying.

While the oil is heating up, place flour, paprika, garlic & herb salt, salt and pepper on a large plate.

Remove chicken from the buttermilk allowing any excess milk to drain off. Toss the chicken through the flour and carefully place in oil. Do not overfill the pan as the chicken won’t cook thoroughly.

Deep fry the chicken until golden and crunchy. Drain on paper towel and serve immediately.

Tuna and Rice Bake


1 cup white long-grain rice

1 tablespoon olive oil

1 medium brown onion, finely chopped

2 garlic cloves, crushed

2 celery stalks, finely chopped

1 medium red capsicum, finely chopped

425g can tuna in springwater, drained, flaked

8 eggs, lightly beaten

1/3 cup thickened cream

1/2 cup finely grated parmesan cheese


Preheat oven to 180°C. Grease a square cake pan. Line base and side with baking paper. Cook rice following packet directions.

Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add celery and capsicum. Cook, stirring, for 5 minutes or until vegetables are just tender. Remove from heat.

Stir in tuna and rice. Spoon mixture into prepared pan.

Whisk eggs, cream and Parmesan in a bowl. Season with salt and pepper. Pour over rice mixture. Bake for 50 minutes to 1 hour or until browned and cooked through. Stand in pan for 5 minutes. Serve hot or cold.

Dark Chocolate Mousse


300g good-quality dark chocolate, roughly chopped

3 eggs, at room temperature

1/4 cup caster sugar

1 tbls cocoa powder, sifted

300ml thickened cream, plus extra whipped cream to serve

Grated chocolate, to serve


Place the chocolate in a heatproof bowl over a pan of gently simmering water (don’t let the bowl touch the water or the chocolate will burn). Stir until melted. Remove bowl from heat and set aside to cool slightly.

Place eggs and sugar in an electric mixer and beat for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cocoa powder and cooled chocolate until combined.

In a separate bowl, whip cream until thickened. Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 2 hours. Top with extra whipped cream and grated chocolate to serve.

Pizza Scrolls


2 cups self-raising flour
1 Tbls caster sugar
60g butter, chopped
2/3 cup milk
1/2 cup tomato pizza sauce
1 tsp oregano
1 tsp Italian herbs
1 cup grated pizza cheese
100g ham sliced
225g can pineapple pieces, drained


Preheat oven to 180C. Grease an 18cm x 28cm slice pan. Place flour and sugar in a large bowl. Use your fingertips to rub in butter until it resembles fine crumbs. Add milk and use a table knife to mix in a cutting motion until dough comes together.

Knead the dough on a lightly floured surface until smooth. Roll out to a 30cm x 40cm rectangle. Spread with pizza sauce. Top with ham, pineapple and cheese.

Starting at 1 long edge, roll up firmly into a log, then cut into 12 even rounds. Place scrolls, cut-side up and side by side, in slice pan. Bake for 30 mins or until golden and cooked. Cool. Keep in an airtight container in the fridge for 2 days, or freeze for up to 3 months.