1

2

CONGRATULATIONS TO NEFF’S 50 BEST

HOME COOKS!

Every day, millions of Australian’s are quietly creating good, wholesome home cooked meals for their family and friends in their own homes. It’s those people who are the real heroes of the kitchen so we though it was time to give them the recognition they deserve!

NEFF’s 50 Best Home Cooks competition is exactly that! A competition celebrating the people who bring joy to their loved ones through a good home cooked meal, every day.

This book is a celebration of NEFF’s 50 Best Home Cooks 2017 as voted by you! There are 50 amazing recipes to try full of tradition and all made with love.

WINNERHANNA OSBORNE, TAS

1ST RUNNERS UPJOANNA PARISSIS, VIC

2ND RUNNERS UPSUZY FREEME, QLD

3

CONTENTS#1 Hanna Osborne Chicken shawarma with lentil tabbouleh, hummus, yoghurtsauceandflatbreads 4#2 Joanna Parissis Frangipanitartwithfreshfigsandraspberries 6#3 Suzy Freeme Stealing the limelight celebration salad 7#4 Meg Abraham Prawn bisque risotto with king prawns and asparagus 8#5 Hooi See Leaw Nasi lemak with sambal petai and ayam goreng kunyit 9#6 Antonietta Pisana Mum’s traditional gnocchi and home made sauce 11#7 Stephanie Miller Mum’s roast lamb in a miso rub with broc & asparagus 12#8 Darryl Tink Creamy BBQ garlic prawns 13#9 Jana Wilkes AroastfitforalldietaryrequirementswithMum’sgravy 14#10 Louise-Anne Pilsbury Just right coconut and apricot slice 15#11 Sian Gipslis A fantastic Persian love cake 16#12 Ariane Bowie Chocolate sponge with a divine strawberry syrup 17#13 Sherry MacKay Sherry’s spicy ricey easy one-dish bake 18#14 Angela Ready Fruits forever baked chocolate cheesecake 19#15 Freda Chng Chargrilled chicken satay 20#16 Stephanie Goh Perfect slow cooked lamb shoulder 21#17 Margaret Pahos Marinated Greek BBQ octopus 23#18 Handi Susanto Porterhouse with mushroom sauce 24#19 Veron Li Turkish delight pavlova 25#20 Nigel Forbes A simple great green curry 26#21 Debbie Olliver Dukkah crusted chicken schnitzel 27#22 Bern Stauce Grandma’s chicken soup 28#23 Maria Pagano Palačinke(Croatianpancakes) 29#24 Louise Di Virgilio Apera prawn pasta 30#25 Dawn Busuttil Chicken and leek pies made with sour crème pastry 31#26 Digna Schmid Chicken pa more 32#27 Aaron Long Easter lamb shoulder, slow roasted in red wine 33#28 Jacinta Vincent Grandma’s country sausage rolls 34#29 Silvana Costa Nonna Maria’s Sicilian arancini 35#30 Tari Ambrosoli Frenchonionstuffedmushrooms 37#31 Catherine Hutchesson Carb loading with built in muscles. Perfecto! 38#32 Marinella Richichi The perfect lover is one who turns into a pizza 39#33 Jess Payne Braised belly for your belly 40#34 Lori Sacco Gnocchi with a Napoli basil sauce 41#35 Emma Paine Hazelnut chocolate tart 42#36 Lynne Lillington Chicken tasters, chicken toast, dim sims and more 43#37 Gianni Iliopoulos Bouillabaisse, bouillabaisse! 44#38 Jane Mitchell Fig-a-licious tarte tatin 45#39 Rachael Condon Penne pizazz 46#40 Cameron Grime Breakfast vanilla panna cotta and mixed nut granola 48#41 Claire Power Vegan baked cinnamon & coconut doughnuts 49#42 Dianna Motteram Devilled chicken pieces with couscous 50#43 Marque Kebbaz Porcini ripieni with burnt butter 51#44 Steph Batkin Steph’s saucy Spanish chicken 52#45 Stephen Pearce Lambandvegetableragoutwithapuffpastrypillow 53#46 FredaShafi Spicy,rustic,flavoursome,ovenbakedcottvagepies 54#47 Maria Hailo Croatian octopus salad 55#48 Melissa Harris Plum, apple and pistachio crusted pie goodness 56#49 Miles Debelak Lamb, potato and tomato greek style one pot stew 57#50 Ben Kopittke Greenchilli,bacon&hashbrownpuffquichettes 58

4Serves:6-12

WINNER

CHICKEN SHAWARMA WITH LENTIL TABBOULEH, HUMMUS,

YOGHURT SAUCE AND FLATBREADS

BY HANNA OSBORNE, TAS

5

METHODINGREDIENTSChicken:12 skinless and boneless chicken thighs5 garlic cloves, crushed 1 small to medium lemon, juiced and zested2 tsp ground coriander 2 tsp ground cumin2 tsp smoked paprika¼ tsp ground cinnamon ¼ cup extra virgin olive oil 1 tsp salt and black pepper

Lentil tabbouleh:2 tbsp lemon juice2 tbsp extra virgin olive oilSalt and pepper to taste1 bunch Italian parsley 1 handful of mint leaves 1 can of lentils, drained and rinsed2 tomatoes, diced½ Lebanese cucumber, deseeded and diced¼redonion,finelydiced

Hummus:1 can of chickpeas, rinsed2 tsp tahini 1 garlic clove, crushed2-3 tbsp lemon juice½-1 tsp salt A sprinkle of smoked paprika (optional)

Yoghurt sauce:1 cup Greek yoghurt 1clovegarlic,finelychopped1tbspfinelyslicedmintSalt to tasteA squeeze of lemon juice

Flatbread:100g butter1½ cups of milk4cups(600g)plainflour1 tsp salt

Note:Extra sides like tahini, garlic mayonnaise and pomegranate addflavourandcolourtothisdish.

Chicken: Combine chicken and marinade ingredients in a large ziplock bag or bowl and massage each piece of chicken until well coated. Marinate in the fridge overnight.To cook, pre-heat a BBQ or a large pan on your stovetop to a medium-high heat. Place chicken on grill and cook on one side for 4-5 minutes until nicely charred, then turn over and cook for another 4 minutes or until cooked through. Set aside to rest under foil for 5 minutes.

Tabbouleh:Combine lemon juice, olive oil, salt and pepper to make a dressing. Roughly chop parsley and mint, then combine with the other ingredients and mix well with the dressing.

Hummus:Combine ingredients in a food processor on a low setting. Add oil and continue to process until you achieve a smooth consistency, adding a little water if needed. Add salt or lemon juice to taste and a sprinkle of smoked paprika if desired.

Yoghurt sauce:Simply combine all ingredients in a small bowl and mix well until combined.

Flatbreads:Heat butter until it is just melted and combine with milk inalargebowl.Placethebutterandmilkmixture,flourandsaltintoastandmixeroronaflouredbenchtopandknead for a few minutes until smooth. Wrap dough ball in cling wrap and leave to rest for half an hour.Dependingonthesizeofflatbreadyouprefer,dividedough into six to twelve portions. Meanwhile, heat a heavy based pan on the stovetop to a medium-high heat. Cookflatbreadsoneachsideuntilnicelycolouredandcookedthrough.Aseachflatbreadiscooked,wrapthemin a tea towel to keep warm.

Serve altogether on a large platter with extra chopped herbs, freshly sliced tomato and avocado.

Chicken shawarma with lentil tabbouleh, hummus and flatbreads. A favourite family meal and the perfect way to excite my little ones to feast on some nourishing, delicious food.

6

FRANGIPANI TART WITH FRESH FIGS AND RASPBERRIESBY JOANNA PARISSIS, VIC

INGREDIENTS METHOD

I’ve loved baking since I was a kid. Travelling to Greece every year we love to eat fresh figs strait from the trees, still warm from the sun. This tart is like a treat as fig season is so short, but a great way to use them with the respect they deserve.

Pastry:This is enough for 2 tart shells depending on the size of your tart tin. I use an 18cm tin and have enough left over for a smaller tin or you can freeze the rest.

50g icing sugar200g butter380gplainflour1largeegg(preferablyfreerange)

Filling:2 cups castor sugar125g butter, chopped2 eggs plus 1 extra yolk130g almond meal30mlMalibuorcoconutrum(optional)

Topping:6-8freshfigs,quarteredlengthways1 punnet fresh raspberries

Preheat your oven to 180°C. Grease and line the bottom of an 18cm loose bottom tart tin.

Forthepastry,addtheicingsugar,butterandflourto a food processor and pulse until it resembles breadcrumbs. Add the egg and process until it’s just combined. Wrap the pastry in cling wrap and place in the fridge for an hour to rest.

After an hour, roll out enough pastry for your tin on alightlyflouredbench.Pressthepastryintothetincovering it evenly and trim the sides. To even out the crust, roll your rolling pin over the top of the tin and removeanyexcesspastrywithyourfingers.Thepastryshould be 5mm thick. Once this is done, place it back in the fridge for 20 minutes to rest.

Forthefilling,creamthecastorsugarandbutterwithanelectricmixeruntilfluffyandpale.Addyoureggsoneat a time along with the extra yolk and mix. Fold in the almond meal and Malibu if you wish.

Removethetartfromthefridgeandaddthefilling.Press2quarteredfigsintothetartgentlysotheyarejust peeking out. Bake in your oven for 30-35 minutes until golden brown and the mixture has set.

Remove from the oven and allow to cool. Arrange your freshraspberriesandfigsonthetopanddustwithicingsugar. Serve with fresh whipped cream, ice cream and extra raspberries.

2ND PLACE

Serves:6-8

7

STEALING THE LIMELIGHT

CELEBRATION SALAD

BY SUZY FREEME, QLD

INGREDIENTS METHOD

My Celebration Salad is so quick and easy and the combination of colours and textures of the blanched

green beans, crunchy and sticky maple syrup, walnuts, sweet and fleshy nectarines and jewel-like

pomegranate arils is delectable. It’s also a pretty centrepiece and always steals the limelight!

1 kg green beans, topped and tailed2 cups walnuts¾ cup maple syrup6nectarines,deseeded,andcutintowedgesExtra virgin olive oil1 punnet pomegranate arils or 2 pomegranates, arils removed Sea salt and cracked black pepper

Bring a large pot of water to the boil and add the trimmed beans. Allow to simmer for about 2 minutes, then drain and refresh under cold water to halt the cooking process.

Heat a wok or a non-stick frypan over a medium heat and add the walnuts and the maple syrup. Stir fry the mixture until the maple syrup evaporates and the walnuts are well coated. Set aside.

In a large bowl, toss the blanched beans, nectarine wedges, a sprinkle of extra virgin olive oil, and seasoning to taste.

Arrange the dressed bean mixture on a large platter, and garnish with the candied walnuts and pomegranate arils. Chill if desired or serve immediately.

Note:

If nectarines are unavailable, orange segments (membraneonly)orsliversofripepear,areasuitablereplacement. If pomegranates or pomegranate arils are unavailable, try dried or fresh blueberries, craisins (driedcranberry)orsliversofnakedpreservedginger.

3RDPLACE

Serves:4-6

8

PRAWN BISQUE RISOTTO WITH KING PRAWNS AND

ASPARAGUS BY MEG ABRAHAM, VIC

INGREDIENTS

METHODThis dish is full of intense, robust flavours. A real show stopper that is sure to impress – looks beautiful when served and tastes sublime. The bisqsue is made from scratch in this recipe and adds incredible depth and richness.

Bisque:2 tbsp olive oil16kingprawns,headsandshellsremoved and set aside, tails left on½ large onion, roughly chopped1 large carrot, roughly chopped 2 sticks of celery, roughly chopped3 cloves garlic, roughly chopped 2 bay leaves, dried ½ cup dry sherry2 tbsp tomato paste 4 cups water1pinchofsaffronthreads

Risotto: 1 knob butter½ cup olive oil ½largeonion,finelydiced3clovesgarlic,finelychopped1 ½ cups Arborio rice ½ cup dry sherry1 L prawn bisque2-3tbspfishsauce*SaltFresh cracked pepperDried Italian herbs 8 spears of asparagus Parmesan to serve

Notes:*Thefishsauceisusedinplaceofsaltandaddsarichumamiflavorprofiletothedish.Ifyouprefer,simply substitute for salt.

Bisque:Put a large saucepan on a medium heat with olive oil. Once the oil is hot add the prawn heads and shells to the pan and cook for about 5 minutes or until the shells are a golden brown colour. Be careful to avoid spitting oil.Add the onion and sauté until translucent, then add the carrot, celery, garlic and bay leaves and continue to sauté for another 5 minutes. Add the dry sherry to the pan followedbythetomatopaste,waterandsaffronthreads.Give it a good stir and allow the bisque to come to the boil. When it does, turn down to a low-medium heat and allow to simmer for 20 minutes.Takethebisqueofftheheatandallowittocoolfor10minutes before either using a hand blender or transferring ittoablenderjugandpuréeuntilitisliquefied.Straintheliquefiedbisqueandsetaside.

Risotto:In a saucepan, heat the butter with a drizzle of olive oil. Once hot, add the onions and cook until translucent. Add the garlic and cook for a further 2 minutes. Add in the Arborio rice and sauté for a few minutes to toast the rice. Then add the dry sherry to the rice and continue to stir. Once the sherry has been absorbed, add in about ¼ cup at a time of the prawn bisque and continue stirring until the liquid incorporates. Continue this process, adding in the bisque to cook the rice in small amounts, stirring all the while. Once you have used three quarters of the bisque, taste the rice every 5 minutes or so to ensure you don’t add too much bisque and overcook your rice. The rice should be al denteandhaveaslightbite.Addthefishsauceonespoonat a time, again tasting for seasoning.When you are about 10 minutes away from the risotto being perfectly cooked, blanch your asparagus and set aside. Sprinkle the king prawn cutlets with dried Italian herbs along with salt and pepper. Heat remaining olive oil on a skillet and cook prawns for about a minute on each side. When cooked, drain and place on a plate for later. Place the blanched asparagus into the same skillet and toss on each side for a few minutes. Plate up the risotto in the center of your plate with a good crack of pepper and freshly grated parmesan. Garnish with four king prawns per plate and two asparagus spears each. Add a touch of the herb olive oil used to fry the prawns andasparagustofinish.

#4

Serves: 4

9

NASI LEMAK WITH SAMBAL PETAI AND AYAM GORENG KUNYITBY HOOI SEE LEAW, VIC

INGREDIENTS METHOD

Jasmine rice steamed with coconut milk, ginger, lemongrass and pandan leaves served with sambal petai (bitter beans in savoury chilli jam) and turmeric fried chicken. This dish is Malaysia on a plate.

Rice:300ml coconut milk 700ml water ½ tsp salt4 cups jasmine rice, rinsed4 pandan leaves, knotted2 stalks lemongrass, bruised3 or 4, 2.5cm knobs of ginger, lightly bruised

Rice accompaniments:5 hard boiled eggs, halved or slicedCrisp fried ikan bilis or anchovies1 cucumber, slicedA handful of toasted peanuts

Sambal Petai:10 medium shallots or 3 medium onions, roughly chopped4 garlic cloves, roughly chopped1 cup dried chillies, soaked, deseeded and drained 5-8redThaichillipeppers(lessifyouprefermilderspice)1 5cm knob ginger, sliced½ inch slice of belacan or shrimp paste block, crumbled1 cup rice bran oil or grapeseed oil1tbsp coconut oil1 tbsp sugar2 tsp salt or to taste1cuppetai/bitterbeans(optional)2 tbsp tamarind soaked in ½ cup hot water, sieved, extract retained

Ayam Goreng Kunyit:1 whole chicken chopped into 10 pieces(ribs,breast,wing,thigh,drumstick)2 tbsp turmeric powder2 tbsp salt1tbspcornflour

Rice:In a bowl, dilute coconut milk with water and salt. Now combine all other ingredients together with the coconut milk mixture in a rice cooker or in a regular pot to cook. If you’re using a pot, simply cover it with a lid and on a high heat bring to the boil. Once boiling, remove the lid for one minute. Place the lid back on the pot and reduce to a low heat. Leave simmering until all liquid has completelyevaporatedandthericelooksniceandfluffy.Turnthestoveoffandletthericesitfor10minutes.Serve warm.

Sambal petai: (Stinky beans in savory chilli jam) Blend ingredients with a hand blender or mixer until the contentsturnintoafinepaste.Heatupapanorwokon a medium heat with 1 tablespoon of coconut oil. Sauté your paste until the oil breaks through the surface, stirring continuously so it doesn’t burn. This can take up to 20 minutes. Add sugar and salt to taste. If you wish, add beans and sauté them in the paste for approximately 5 minutes or until cooked. Now add tamarind juice and additional water if sambal seems too thick. Sauté for a further minute or two before checking the seasoning.

Ayam goreng kunyit: (Turmeric Fried Chicken)Clean your chicken under running water and pat dry with a paper towel. Combine turmeric powder, salt and corn flourandmarinatethechickenthoroughly.Letitsitfor2hours in the refrigerator before taking it out and letting it sit at room temperature for an hour before frying. Heatupsufficientoilinawokordeepfryeronmediumtohigh heat and deep fry chicken pieces in 2-3 batches until golden brown and cooked through, about 8 minutes each side. Drain on paper towels. Serve hot with nasi lemak and sambal.

Note:Anyleftoversambal(withoutbeans)canlastaboutaweek if refrigerated and up to a month in the freezer.

#5

Serves:6-8

10

COOKING PASSION SINCE 1877

GET CLOSER TO YOURCOOKING WITH SLIDE&HIDE®

The only oven with the disappearing door.

Visit www.neff.com.au to learn more about the NEFF products.

4 YEARWARRANTY

11

MUM’S TRADITIONAL GNOCCHI AND HOME MADE

SAUCE BY ANTONIETTA PISANA, VIC

INGREDIENTS METHOD

Nothing beats home made gnocchi and sauce from scratch! This is a heart

warming dish, made with love.

Sauce:1 large onion1 clove of garlic Olive oil2x 750 ml bottles of passata

Gnocchi:10 large potatoes, washed and peeled1 tsp salt125g butter2 eggs500gofplainfine‘00’flourParmesan cheese

Crushed chilli Parmesan cheese to serve4 or 5 basil leaves

Sauce:

Place chopped onion and garlic into a medium sized pot with a splash of olive oil and cook on a medium heat until the onion and garlic sweats. Add passata and simmer on a low heat for 1 hour.

Gnocchi:

Cut potatoes into quarters and place into a large pot. Cover with water, add salt and bring to the boil then simmer and continue cooking until the potatoes are soft. Once cooked, drain the potatoes and pass through a potato ricer. Place the potato into a large bowl and add the butter and eggs. As you mix the potatoes, slowlyaddintheflour.Placethemixtureonthebenchand knead together. If the mixture is a little sticky, add moreflour.

Lightly roll the mixture into small logs and cut to your preferred size, making sure to keep this size consistent. Bring a large pot of water to the boil. Add a pinch of salt to the water, then when boiling gently add in your gnocchi. When the gnocchi rises to the top of the water, leave it to cook a further 2 minutes before removing with a slotted spoon. Place gnochhi into a sieve and continue until all gnocchi is cooked. To serve, place a spoonful of gnocchi into a bowl, add sauce and sprinkle grated parmesan cheese and chilli as desired. Garnish with basil leaves.

Buon appetito!

Note:

In this recipe, it’s always best to prepare your saucefirst.Includinghomemadepassataisalsorecommended!

#6

Serves: 4

12

MUM’S ROAST LAMB IN A MISO RUB WITHBROC & ASPARAGUSBY STEPHANIE MILLER, QLD

INGREDIENTS METHOD

This is one of my favourites with the lamb’s beautiful savoury flavour and lovely sweet veggies. The taste of Sunday afternoon for our family. Yum!

1kg(minimum)debonedlegoflamb2 sachets of instant miso soup powder or paste3clovesofgarlic,finelychopped1 tsp salt3 tbsp olive oil

Equipment: meat thermometer, roasting tray, cooking string

Note:Ifyoucannotfindadebonedlegoflamb at the supermarket, your butcher can debone one for you or there are some great YouTube tutorials on how to do it yourself if you are up for the challenge.

Take your leg of lamb and dry it with paper towel to remove any excess moisture. If the meat is tied up with string,undoitsoyoucandrythemeatmoreeffectively.

In a bowl, mix together the miso, garlic, salt & olive oil until they form a thick paste. Using your hands, rub the paste all over the leg of lamb being sure to cover the wholesurfaceareatogetthemostflavour.Nowre-tiethe string so your lamb is rolled up with the skin on the outside. Place it on a roasting tray and rest the lamb for 2 to 8 hours in the fridge, depending on how much time you have.

To cook, bring the meat to room temperature and set your oven or barbecue to maximum heat. Once heated, place the tray of lamb into the oven. Be sure to place it on the middle shelf if you are using an oven. Leave for 15 minutes to crisp up the skin, then reduce the temperature to 180°C.

Roast until an instant-read thermometer inserted into coolestsectionoflambregisters60-65ºCformedium-rare,or65-70ºCformedium.

Remove from the oven and rest for 30 minutes wrapped in foil.

Once you are 10 minutes away from serving, preheat your oven to its maximum temperature. Remove foil from lamb and place the lamb back in the oven for a few minutes to crisp up the skin.

Serve with vegetables of your choosing. I like to use fresh green vegetables like broccoli and asparagus.

#7

Serves:4-6

13

CREAMY BBQ GARLIC PRAWNS

BY DARRYL TINK, WA

INGREDIENTS METHOD

Seafood is my favourite food to eat

and cook! I particularly love cooking this dish

for my family and friends who ask me

to make this each and every time.

1kg prawns, tails on4 tbsp extra virgin olive oil4-5garliccloves,finelychopped½cupflatleafparsley,roughlychopped(somekeptasideforgarnish)1 bunch spring onion, thinly sliced (somekeptasideforgarnish)¼ cup white wine600mlthickenedcream½ tsp curry powder½cupparmesancheese,finelygratedSalt and cracked black pepper to taste

To serve:Steamed rice or pastaFresh parsley leavesSpringonion,finelychoppedParmesan cheese, grated

Peel and devein the prawns leaving their tails on. Place in a bowl or container with 2 tbsp olive oil, one clove of choppedgarlicand1/3ofthechoppedparsley.Sprinklewith a pinch of salt and pepper and mix well. Cover and leave it in the fridge to marinate for 1-2 hours. Be sure to bring the marinated prawns to room temperature before cooking.

Place 2 tbsp of oil in a heavy base frying pan over a medium to high heat. Add garlic and cook until you notice a colour change and strong aroma, then add spring onions and cook for 2 minutes. Add white wine and cook for another minute. Add cream, parsley, curry powder and stir regularly. Once the cream just begins to bubble, reduce to a low-medium heat and add parmesan cheese along with salt and pepper to taste.

Heat a griddle plate or BBQ plate to a medium-high heat. Oil the plate and cook prawns until cooked through, roughly 1 ½ minutes per side.

Serve with steamed rice or pasta and garnish with parsley, spring onion and a grating of parmesan cheese.

Note:

Serve fresh garlic bread cooked on the griddle plate or BBQ as a side dish.

#8

Serves: 4

14

A ROAST FIT FOR ALL DIETARY REQUIREMENTS

WITH MUM’S GRAVY BY JANA WILKES, VIC

INGREDIENTS METHOD

I love cooking all meals for all my friends, especially a roast! Set & forget with mum’s gravy recipe.

Outdid myself at Easter covering vegans, vegos, GF & low FODMAP.

Poached chicken, roast lamb, cumin carrots, stuffed capsicum, turmeric

brussels, 3 types of gravy & the rest! A loving feast for all.

Chicken:1 whole fresh chicken, preferably free-range or organic1 lemon, halvedFresh or dried herbs of choice for seasoningSalt and pepper

Roast vegetables:3 large potatoes, quarteredA few springs of fresh rosemaryOlive oil, for drizzling1 large sweet potato2 carrots, chopped1/3cupplainflour

Gravy:2 cups water2 chicken stock cubes

To serve:Green vegetables of choice, steamed

Stuffyourchickenwiththelemon.Putitinaslowcookerand season heavily with fresh or dried herbs, salt and pepper. Turn the slow cooker on high, and leave to cook for 4hrs.

Anhourbeforeyouswitchofftheslowcooker,preparethevegetables(orhavethemreadytogoatthestart).Par boil the potatoes for a few minutes to help crisp up the skin. Once par boiled and drained, add fresh rosemary, olive oil and salt and pepper to season, cover the saucepan and shake so the outers of the potatoes become soft. Put them on a baking tray, and do the same ‘shakeandoil’withyourothervegetableswithoutparboiling.

Addflourtothecornerofthebakingtray(thiswillbeused for gravy later, and including it with the vegetables meanstheflourcancookpartially).Roastthevegetablesfor 1 to 2 hours at 190°C allowing them to crisp right up.

To crisp up the skin of the chicken once it is poached, transfer it to the oven preheated to 180°C for 10 minutes. Before putting it into the oven, check your chicken is cooked by cutting into the side of the leg. If it’s pink, when you transfer it to the oven, give it an extra 20 minutestofinishcooking.Themeatwillsimplyfalloffthebones.

Whilethechickenisfinishingoff,makethegravybyslowlyaddingtwocupsofwatertotheflour(eitherinthe pan on the stove top if you’ve used a dish that can be placedonthestove,orbytransferringtoasaucepan).Whisk the mixture while simmering to ensure all lumps are removed. Add two chicken stock cube and extra water if you like, and keep simmering until the gravy thickens.

Serve chicken and vegetables with additional steamed green vegetables. Enjoy!

#9

Serves:4-6

15

JUST RIGHT COCONUT AND APRICOT SLICE BY LOUISE-ANNE PILSBURY, TAS

INGREDIENTS METHOD

My coconut and apricot slice is a family favourite, as it is not only delicious and easy to make, but suitable for vegans, so the animals are happy, too.

125g Nuttelex ¼ cup golden syrup ½ tsp bicarbonate soda 1 cup desiccated coconut, thinly sliced100g dried apricots, thinly sliced 1½ cup rolled oats ¾cupplainflour,sifted½ cup brown sugar, compacted

Preheatovento160˚C.

Melt the Nuttelex either over the stove on a low heat, or in the microwave, stirring regularly. Mix in the golden syrup then add bicarbonate soda and stir.

In a separate bowl, combine the coconut, apricots, oats, flourandsugar.Makeawellinthemiddleandaddthesyrup mixture, combining thoroughly.

Place the mixture in a lined 20 cm slice tin. Press the mixturedownfirmlywiththebackofaspoonorthepalmofyourhandtoflatten.

Bake for 20 minutes, until golden brown.

Leave to cool in the pan, then slice.

#10

Serves: 8-10

16

A FANTASTIC PERSIAN LOVE CAKE

BY SIAN GIPSLIS, NSW

INGREDIENTS

METHODThis is my new favourite cake to make. I have adapted the recipe so that one of my dearest friends and her daughter never miss out on my spectacular cakes. This version is gluten free and is a spiced caramel mud cake layered with rose water cream cheese frosting (adapted from Katherine Sabbath).

200g unsalted butter, cubed200g good quality white chocolate, chopped150g(¾cup,firmlypacked)darkbrown sugar250mls(1cup)hotwater2 tbsp golden syrup2 tsp vanilla extract2 large, free-range eggs, at room temperature150gglutenfreeself-raisingflour2 tsp cinnamon1 tsp ground ginger1 tsp ground cardamom180g(1½cups)almondmeal

Rosewater cream cheese filling:500 g cream cheese, softened250 g mascarpone, softened100 g butter, softened125gicingsugar(1cup),sifted½ tsp rose water3-4 drops pink food colouring or natural colouring extract150 mls thickened cream, whipped

Cake assembly:½ cup pistachios, crushed¼ cup meringues, crushed3freshfigs,slicedorwholeFreeze-dried raspberries or raspberry powder(foratangyburstofflavouranddeepnaturalcolour)Ediblegoldglitter(availableatmostcakedecoratingsupplystores)

Pre-heatyourovento160°C,fan-forced.Greasearounddeep 18cm spring-form cake pan with melted butter or spray oil, then line base and side with non-stick baking paper.Place butter, chocolate, sugar, water, golden syrup and vanilla in a heavy-based saucepan. Stir ingredients over low to medium heat for 5 mins or until chocolate melts completely and your mixture is smooth. Set aside for at least 20 mins to cool.Next, add the eggs one at a time and beat in well using a hand-heldelectricmixer.Siftflourandspicesoveryourwhitechocolate mixture and mix in until well combined. Next, fold in almond meal until well combined.Pour cake mixture into pan and bake in a pre-heated oven for50-60minsoruntilawoodenskewercomesoutalmostclean. Cover with foil half way through to stop the top getting too brown. Stand cake in pan for at least 2 hours before turning onto a wire rack to cool. You can speed up the process by resting your cake in the refrigerator, covered with a clean tea towel for an hour or so. Once completely cooled, use a long thin knife to carefully slice the cake into 3 even layers. Cover cake layers and set aside in fridge until cake assembly.

Rosewater cream cheese filling:Using an electric mixer, whip cream cheese, mascarpone, butter, icing sugar, rose water and food colouring together untilpaleandfluffy.Addmorerosewaterifyouwish.Gentlyfoldinwhippedcreamuntilcombinedandsetfillingasideuntilneeded.Ifyourfillingappearstobetoosofttopipe neatly into your cake layers, leave it to rest in the fridge for 15-20 minutes.

Cake assembly!Working on a cake turntable, use a smear of the rosewater creamcheesefillingtosecurethebottomlayerofthecakeontoan8or9inchcakeboardorplate.Next,fillapastrybag lined with a star-tipped nozzle with rosewater cream cheesefilling.Startingfromtheouteredge,pipefillingontothe base cake layer until completely covered. For a delicious hidden crunch, give a generous sprinkle of crushed pistachios and meringue before stacking the next layers on top and repeating the process. Once the layers are assembled, adorn the top of cake with remaining pistachios, meringue, a sprinkling of freeze-dried raspberries, a scattering of rose petals and slices of fresh figs.Addadecadentlustretoyourcakeandfigslicesbydecorating with gold leaf and gold dust.Best served at room temperature and shared with your favourite people.

#11

Serves: 8-10

17

CHOCOLATE SPONGE WITH

A DIVINE STRAWBERRY

SYRUPBY ARIANE BOWIE, WA

I love this dessert because it is quick to make, the sponge takes

just 12 minutes! The cream is unique and contains honey and

cinnamon, and with the home made strawberry syrup, it not only looks delicious, but was

super easy to make.

INGREDIENTS6eggs,separated1 cup castor sugar2 tbsp cocoa2tbspcornflour250 mls whipping cream½ tsp cinnamon1 tbsp honey1 punnet strawberries, halved

METHODPreheat your oven to 220°C. Next, line a Swiss role pan with grease proof paper and spray with oil.

Beat yolks with ½ cup sugar until pale, then add cocoa andcornflourandcombinewell.

Whiskeggwhitesuntilfluffy,thenfoldintoyolks.Pour mixture into the pan and cook in the oven for 12 minutes.

Once cooked, remove the sponge cake from the oven and take it out of the tin. Cover the entire surface of the sponge with a damp tea towel and leave it to cool.

Meanwhile, make the strawberry syrup by roasting the remaining sugar with the halved strawberries in an oven proof bowl for 15-20 minutes or until the sugar is soft and syrupy. Set aside to cool.

Whip the cream with cinnamon and honey. Set aside.

Cut the sponge in half long ways and place on a nice serving plate. Layer your cream over the sponge cake then pop the other half of sponge on top and sprinkle with castor sugar.

When serving, cut into slices and drizzle with strawberry syrup.

#12

Serves:4-6

18

SHERRY’S SPICY RICEY EASY ONE-DISH BAKE BY SHERRY MACKAY, QLD

INGREDIENTS METHOD

This dish has a sweet and spicy tang with all the spices and herbs. You get crunch with the nuts and a hit of salt due to the preserved orange. And who doesn’t like a bit of chicken? Best of all it is a one-dish recipe that goes in the oven, leaving you time to relax. And did I forget pretty?

2 tbsp extra virgin olive oil1 large red onion, chopped2clovesofgarlic,finelychopped2smallredchillies,finelychopped(optional)12strandsofsaffron1largezucchini(about300g),choppedroughly into chunks4cups(1Litre)ofgoodqualitychickenorvegetable stock300g shredded chicken, cooked1 tbsp currants2 tbsp barberries or a mix of cranberries and currants1tbspflakedalmonds1 tbsp pine nuts1 tbsp pistachios4 cardamom pods, cracked½ - 1 tsp ground cinnamon or 1 cinnamon stick2-3 dashes of ground allspice1 generous pinch of smoked or plain sea saltflakesRoughly 10 grinds of black pepper1cupArboriorice(oranyshortgrainrice)2tbsp(handfuls)ofchoppedherbs(i.e.parsleyandchives)Onegenerouspinchofextrasaffron-about 10 strands 10-15g butter

To Serve:2 tbsp barberries, extra1 tbsp currants, extra2-3handfulsofnutse.g.flakedalmonds,pine nuts, walnuts, pistachios1 piece of preserved orange or lemon about6cmlong,finelychopped,or1tbspzest Extra herbs for serving, parsley and chives recommended

Begin by preheating your oven to 185°C.

While the oven heats up, place the oil and onion in a large skillet or frypan on a medium to low heat. Stir for afewminutesthenaddthegarlic,chilliesandsaffron.Stir for another few minutes then add in the zucchini chunks and cook for approximately 5 minutes or until the zucchini starts to look tender.

Meanwhile, in a separate pot, bring the stock to the boil.

Once the zucchini is tender in the pan, stir in the chicken, currants, barberries and nuts. Add spices and salt and pepper and stir well. Now add rice, herbs, saffronandaknobofbutterandcombineallingredientstogether gently, before tipping the mixture into a large baking dish with lid.

Pour in the boiling stock and combine everything gently. Then put the lid on and place the baking dish onto the middle rack of your oven and cook for 25-35 minutes, making sure to check after 25 minutes.

Once cooked, sprinkle over the extra fruits, nuts and herbs for serving.

Notes:

Feelfreetoreplacethezucchiniwithcaulifloweroranyother vegetable of your choice, or add it as well as the zucchini.

You can buy a roasted chicken and shred it or buy about 300g of breast which you can poach or bake before cooling and chopping into small pieces.

The smoked salt and the preserved orange are not essentialbutaddsuchadepthofflavour,youwillwantto try them.

#13

Serves:4-6

19

FRUITS FOREVER BAKED CHOCOLATE CHEESECAKEBY ANGELA READY, QLD

INGREDIENTS

METHOD

It’s not particularly easy and it’s certainly not budget but this is hands down my favourite dish to bake at home. The wow factor has never dulled. I’ve tweaked this cake to perfection and it’s certainly become my signature dish. It’s rich in chocolate but also fruity and refreshing.

Base:250gArrowrootbiscuits(ground)150g unsalted butter1-2 drops of lemon myrtle essence

Filling:500g cream cheese60gsourcream130g sugar100ml fresh orange juice200gdarkchocolate(chopped)4eggs(freerangepreferable)

Fruit topping:Blueberries Green grapesPineapple RockmelonStrawberries

Base:Begin by preheating your oven to 150°C and greasing a 25cm springform pan.Blend ground Arrowroot biscuits, melted butter and lemon essence to form a mixture that just binds.Press mixture into the base of the springform pan and smooth with the back of a spoon.Encase the bottom half of the pan in aluminum foil. The cheesecake will be baked in a water bath and this step ensures that no water gets in.

Filling:Beat cream cheese until soft, then add sour cream and sugar. Mix together until smooth.Place the orange juice into a small saucepan and bring to the boil. Add chocolate, remove from heat and stir until the chocolate has melted completely. Add the chocolate mixture to the cream cheese mixture and stir until combined. Stir in eggs one at a time, taking care to completely mix in each egg before adding the next. Pour the mixture into your springform pan.Pour 5cm of boiling water into a large baking dish. Ensure the bottom of your pan is completely covered in foil and carefully lower it into the dish.Bake for 1 hour, then remove from the oven, setting aside to cool completely. Transfer to a serving platter and then top the cheesecake with a fruit pattern of your choice.

Note:The fruit topping you use for this cheesecake is up to you. Feel free to mix and match with your favorite fruits and berries – or look to the seasons for inspiration.

#14

Serves:6-8

20

CHARGRILLED CHICKEN SATAYBY FREDA CHNG, NSWThis recipe is rich with flavours, a dish that brings back alot of childhood memories. Best of all it tastes divine!

INGREDIENTS8 tbsp coriander seeds8 tsp cumin seeds40 shallot stems8clovesgarlic(25g)8 slices galangal, washed and roughly chopped2 pieces of turmeric16tbspoil16stalkslemongrass(lowerstem)roughly chopped/or use 300g defrost pre-chopped lemongrass 4 tsp salt1 ½ cup sugar4 tsp sweet soy sauce2 kg boneless and skinless chicken thighs cut into small bite size pieces80-100 skewers, soaked in water prior to skewering

METHODLightly dry fry coriander seeds & cumin seeds for fragrance, then pound or blend them and set aside.

Blend shallots, garlic, galangal, turmeric and oil into a paste, before combining the paste with the finelypoundedcorianderandcuminseeds.Nowaddlemongrass, salt, sugar and sweet soy sauce to paste and combine well.

Add paste to small cubes of chicken. Marinade for approximately 30 minutes before skewering.

To cook, you can either set your oven to the grill function at 250°C or use a charcoal BBQ to cook the chicken skewers. The cooking time depends on the size of your chicken pieces, just be sure to cook them all the way through!

Serve with cucumber, onion and peanut sauce.

Enjoy!

#15

Serves: 10-12

21

PERFECT SLOW COOKED

LAMB SHOULDER

BY STEPHANIE GOH, NSW

INGREDIENTS METHOD

This was the first roast I made in our new NEFF oven. Start

with some wonderful Aussie lamb, rubbed and rolled, and

cooked low and slow. The NEFF oven did all the rest – wasn’t expecting the perfectly crisp

skin and so evenly cooked. We’ve made a few more since!

1 ½ kg lamb shoulder (offthebone)1 tbsp salt1 tsp black pepperCumin, to tastePaprika, to taste1 head of garlic, broken up into separate cloves, crush 2 cloves for rubbing2 tbsp olive oil2-3 sprigs rosemary2 onions, quartered 2 carrots, cut into 1 inch lengths½cupwater(orchickenstock)1-2 tbsp beurre manié*

*Madewith1:1ratioofflourandsoftened butter. You can make this in advance and keep it in fridge for 2weeks(orfreezerforlonger).Thebutter will melt when added to the cookingliquidandreleasetheflourevenly so you won’t get any lumps. It’s great for gravies, and thickening sauces, soups and stews!

Preheat oven to 220°C.

Season your lamb shoulder with salt and pepper then rub with cumin, paprika, crushed garlic cloves, olive oil and a sprig of rosemary. Roll skin side up and tie with cooking twine.

Place onions, carrots and the rest of the garlic cloves in the bottom of a cast iron casserole dish. Place rolled lambontop.Turnovendownto160°C.Coverwithcasserole lid and cook in the oven for 3 hours until lamb is falling apart.

Turn oven back up to 220°C, remove casserole lid and add water or chicken stock. Cook for a further 20 minutes until skin crisps up to a nice golden brown.

To serve, let lamb rest covered loosely with foil for about 15-20 minutes. Place on serving dish and arrange vegetables around the lamb.

Tomakethegravy,removefat(butleaveabout2tablespoons)fromremainingcookingliquidandstraininto a pan. Add 1 tbsp of beurre manié and heat, stirring with a whisk over medium heat. If the gravy is too thick add one more tbsp. Do not let the gravy boil.

Season to taste.

#16

Serves:6-8

22

COOKING PASSION SINCE 1877

NEFF OVENS WITH FULL STEAM.The perfect ingredient: FullSteam, a steamer and fully equipped oven in one. Ideal for low-fat, vitamin-rich preparation of fish and vegetables and for perfectly cooking meat.

Visit www.neff.com.au to learn more about the NEFF products.

4 YEARWARRANTY

23

MARINATED GREEK BBQ OCTOPUS BY MARGARET PAHOS, NSW

INGREDIENTS METHOD

There is something special about cooking a recipe that reminds you of family and childhood memories. Seasoning with Mediterranean flavours and then barbecued, this tender octopus reminds me of the warm sun and calm blue waters of the Greek Islands.

2mediumsize(250-300g)octopuses 2 tbsp olive oil plus extra to drizzleSea salt and pepper 3 tsp dried oregano1 tsp dried thyme 1 lemon

Cleantheoctopusbeforecuttingthearmsoffthebody and then into individual strips. With your nails andfingertips,youwillnowneedto‘peel’offthelayerofbrown(exceptoffthesuckerssideofthearms).

Once you have done this, wash and pat dry the octopus and place into a deep bowl. Add the olive oil, seasoning, oregano and thyme and using your hands rub it into the octopus. Allow to sit and marinade for 10-15 minutes. Do not put it into the fridge.

Prepare the BBQ at maximum heat and place the Octopus on for 4 minutes on one side and then 3 minutes on the second side.

Serve hot immediately with a good squeeze of lemon (useawholelemon),coldpressedoliveoilandasprinkle of sea salt.

It is a favourite to serve to family and friends while we are out back enjoying a wine or beer on a beautiful sunny day.

#17

Serves:4-6

24

PORTERHOUSE WITH MUSHROOM SAUCEBY HANDI SUSANTO, VIC

INGREDIENTS METHOD

Simple and easy to cook, also delicious. Love the crust of the steak and texture of Australian mushrooms. Pairs well with a glass of shiraz, especially now when cold weather is approaching Melbourne. Such a comfort food at home.

Red wine and mushroom sauce:150 ml red wine2 thyme sprigs1 rosemary sprig250ml(1cup)beefstock20gdriedmushrooms(soakedin100mlhotwaterfor10minutes)30 g butter, diced

Slow roasted cherry tomatoes: 1 bunch basil300g(2branches)trusscherrytomatoes 2 garlic cloves, thinly sliced40 ml extra-virgin olive oil

Mushrooms:7 medium size cup mushrooms, whole, halved or quartered 2 tbsp olive oil, plus extra for drizzling2 tbsp butter, meltedFew sprigs coarsely chopped thyme leavesFew coarsely chopped rosemary leaves1garlicclove,finelychopped½lemonrind,finelygrated

2SirloinorPorterhousesteaks(250-300geach),atroomtemperature

To serve:1 head of steamed broccoli Thyme sprigs as garnish

Red wine and mushroom sauce:Boil wine and herbs in a wide saucepan until reduced by three-quarters(4-5minutes).Addstock,mushroomsand their soaking liquid, and boil until reduced to the consistencyofglazesauce(3-4minutes).Discardherbs,season to taste, stir in butter until melted and sauce is emulsified.Setasideforlater.

Slow roast cherry tomatoes:Preheat oven to 180°C. Place basil leaves in a roasting pan, top with tomatoes, scatter with garlic and drizzle with olive oil. Roast until just tender and the skins start tosplit(8-12minutes).Setasideandreturntooventowarm up when ready to be served.

Mushrooms:Turn oven up to 200°C. Line a roasting pan with baking paper and arrange mushrooms in the pan. Combine oil, butter, herbs, garlic and lemon rind in a bowl. Season to taste then drizzle mixture over mushrooms and roast untilbrownedandtender(5-7minutes).

Meanwhile, heat a large frying pan or char-grill pan over a high heat. Drizzle steaks with a little oil, season with salt to taste and grill, turning occasionally, until browned andcookedtoyourliking(5-10minutesformedium-rare,dependinghowthickthemeatcutis).Restfor5minutes.

Steam broccoli for 1-2 minutes in boiling water. Once cooked, serve steak topped with roast mushrooms and red wine mushroom sauce, steamed broccoli and slow roasted cherry tomatoes. Drizzle with extra virgin olive oil and garnish with a fried rosemary stem as or fresh thyme sprigs.

#18

Serves: 2

25

TURKISH DELIGHT PAVLOVA

BY VERON LI, NSW

INGREDIENTS METHOD

This dessert looks impressive, is

unbelievably simple to make and tastes wonderful. You are

sure to surrender to this, you won’t be

disappointed.

250 g fresh or frozen strawberries, cut in half½ cup castor sugar1 tbsp lemon juice100 g meringue nests100 g whipped cream200groseflavouredturkishdelight,chopped100gpashmakorpersianfairyfloss50 g pistachio nuts, chopped

Bring strawberries, sugar and lemon juice to the boil at a medium heat, stirring to dissolve the sugar. Cook for a further 4- 5 minutes or until the strawberries are soft. Set aside to cool.

Spoon 2 heaped tablespoons of strawberry mixture onto a plate.

Place 2 meringue nests on top and top with whipped cream, strawberry mixture, turkish delight, pashmak.

Drizzle with pistachio nuts to serve.

#19

Serves:4-6

26

A SIMPLE GREAT GREEN CURRY BY NIGEL FORBES, QLD

INGREDIENTS METHOD

A simple great green curry I cook every week. A versatile meal that can be cooked with many different vegetables.

4 tbsp oil4 chicken thighs, skinned, boned and cut into bite size pieces400 g tin coconut milk¼ cup chicken stock2 limes, juicedSalt and pepper125 g fresh baby corn, halved lengthways200gmangetout(orsnowpeas)½ bunch fresh basil2-3redchillies,finelysliced

Curry paste:1 tbsp ginger, grated1 tbsp garlic, minced2 lemongrass stalks, trimmed of any tough outer leaves3 shallots1 tsp cumin powder4greenchilies,choppedfinely½ cup coriander leaves, chopped2tbspfishsauce

Heat oil in a heavy pan. Add the chicken and fry for 5 minutes then transfer to a plate.

Place all ingredients for the curry paste in a food processor and blitz.

Fry the curry paste for about 5 minutes, stirring occasionally.

Add coconut milk, chicken stock, and lime juice and bring to a boil then cook for 10 minutes. Add salt and pepper to taste.

Put in the chicken and baby corn and cook for about 5 minutes or until both are cooked. Stir through the mangetout for the last 2 minutes of cooking time.

Add the basil. Garnish with red chilli then serve with rice.

#20

Serves: 4

27

DUKKAH CRUSTED CHICKEN SCHNITZEL BY DEBBIE OLLIVER, QLD

INGREDIENTS METHOD

This Chicken Schnitzel is a firm family favourite. Paired with chips or salad, it is always a winner.

2 chicken breasts2 pieces of white breadSalt and pepper, to taste½-1cupplainflour1 egg, beaten 3 tbsp dukkahOlive oil

Allow chicken breasts to come to room temperature.

Toast the bread then crumb it in a food processor.

Cover the chicken breasts with cling wrap and gentlyflattenthemwitharollingpin.Removeclingwrap and season with salt and pepper.

Gather 3 large bowls –inoneputtheflour,inanother the beaten egg, and in the third put the breadcrumbs mixed in with the dukkah. Coat the chickenfirstintheflour,followedbytheegg,andthen the breadcrumbs.

In a shallow pan, heat a generous amount of oil until just below smoking point, then add the schnitzels and cook for 2 minutes on one side, turn and cook for another couple of minutes until crisp, golden and cooked all the way through.

Set aside on a paper towel lined plate for a few minutes before serving with chips or salad.

#21

Serves: 2

28

GRANDMA’S CHICKEN SOUP BY BERN STAUCE, QLD

INGREDIENTS METHOD

A classic that my grandmother taught me when I was a teenager.

1 knob of butter1 stalk lemongrass, cut into sections and crushed with the flatsideofaknife1 tbsp freshly grated ginger1 leek, julliened1 stick of celery, julliened2 carrots, julliened4cupschickenstock(preferablyhomemade)4 cups water4 breasts chicken breast, cut into cubes3 tbsp parsley

Heat butter in a large saucepan over a moderate heat.

Add lemongrass, ginger, leeks, celery and carrotsandcookfor6minutes.

Pour in stock and water and bring to a brisk simmer. Allow soup base to simmer for 5 minutes.

Add the chicken and cook for 4 minutes or until just cooked through. Cooking time will depend on the size of the chicken cubes.

Add parsley and stir through, discard lemongrass then serve.

#22

Serves: 4

29

PALAČINKE (CROATIAN PANCAKES) BY MARIA PAGANO, NSW

INGREDIENTS METHOD

Croatian pancake recipe handed down through the generations. The secret is Kruškovac, a pear liqueur.

4 eggs1 cup castor sugar3 cups milk1 tbsp lemon rind¼ cup Kruškovac pear liquor2cupsplainflour2 cups heated vegetable oil, set aside

In a bowl, beat eggs and sugar until well combined. Add milk, lemon rind and Kruškovac liquor and combinewell.Slowlywhiskinflouruntilthemixture becomes slightly thick in consistency. Add moreflourifneeded.

Add 3 or 4 drops of vegetable oil to a non stick crepe pan. Ladle batter into the pan, tilting and swirling until it covers the base. Fry for 2 to 3 mins or until the bottom is slightly brown. Flip over and brown the second side. When cooked, remove carefully from the pan.

Repeat this process using 3 to 4 drops of vegetable oil in the pan between each pancake.

Once pancakes are cool, spread a light cover of strawberry jam over each pancake and roll. Stack pancakes on your serving platter and serve.

Enjoy with family and friends. Dobar Tek.

#23

Makes: Approx. 20 pancakes

30

APERA PRAWN PASTA

BY LOUISE DI VIRGILIO, SA

INGREDIENTS METHOD1 packet linguine¼ cup extra virgin olive oil2 large garlic cloves1 bunch asparagus, cut into 2cm strips100 g green beans, cut into 2cm strips1 red capsicum, sliced and cut into 2cm stripsChilliflakesforsprinkling500 g prawns, shelled with heads and tails removedSalt and pepper¼ cup dry apera1 bunch fresh basil, reserving a few leaves for the garnish1 bunch fresh coriander 2 tbsp butter

Cook pasta as per packet directions.

Place oil, garlic, asparagus, beans and capsicum in a fry pan on a medium heat with a sprinkleofchilliflakesandcookfor2minutes.

Stir in prawns, a sprinkle of salt and pepper and cook for further 2minutes. Add apera and cook for 1 minute. Add fresh herbs and butter and combine well.

Drain pasta and pour fry pan contents over the warm pasta before serving in bowl and garnishing with basil.

#24

Serves: 4

31

CHICKEN AND LEEK PIES MADE WITH SOUR CRÈME PASTRY BY DAWN BUSUTTIL, VIC

INGREDIENTS

METHOD

A beautiful and delicious recipe I make with sour cream pastry and a chicken and leek filling. So moorish, great as a main meal. One of my many great recipes.

Sour cream pastry:200 g unsalted butter, chilled and diced200gplainflour125 g sour cream

Chicken, leek and mushroom pies:50 g unsalted butter2 leeks, white part only, sliced thinly1tsp oregano1tsp thyme7 button mushrooms*, chopped700 g chicken thighs, diced¼cupplainflour1 cup chicken stock200ml creamSalt and pepper to taste

Egg wash:1egg, 1/4 cup milk combined

*Mushrooms are optional.

Pastry:

Tomakethepastry,pulsebutterandflourinafoodprocessoruntilmixtureresemblesfinebreadcrumbs.Add the sour cream and continue to pulse until the dough starts to come together into a ball. Wrap the doughinplasticfilmandrefrigeratefor20minutes.

Roll the chilled pastry out until 3mm thick and cut to suit pie tins. Chill until later required.

Chicken, leek and mushroom pies:

Preheat oven to 200°C.

Butterorspraymuffintins.Inalargesaucepanheatbutter and leeks and sauté until transparent. Add oregano, thyme and mushrooms, stir well.

Now add the chicken and sauté until lightly browned. Addflourandstirforabout3minutes.Addstockandsimmer until thickened. The chicken should now be partly cooked. Add cream, season to taste and remove from heat. Pour the mixture into a bowl and cool in the fridge for 30 minutes.

Remove the pastry from the fridge and bring to room temperature.Linethemuffintins,leavingthepielidsaside.Fillpastrywithchilledfilling.Topwithpastrylid, coating the lip and lids with egg wash to seal. Trim pastry and score centers of the lid with a fork before placing in the fridge for a further 20 minutes.

Increase the temperature of your oven to 220°C. Once the oven reaches its temperature, place pies in the oven and bake. After 20 minutes, reduce the temperature to 180°C and bake for a further 5-10 minutes until golden brown.

Remove from oven, serve and enjoy!

#25

Makes:6-8

32

CHICKEN PA MORE BY DIGNA SCHMID. VIC

INGREDIENTS METHOD

The cooking technique and combination of unusual ingredients make this delicious dish easy to cook. Serve with steamed rice or as a topping for noddles or stuffing for pita bread. Family and friends will be requesting for more.

Marinade:2 cubes preserved bean curd, mashed1 ½ tbsp anchovy sambal paste1 tsp castor sugar2 tbsp Chinese cooking wine2 tbsp rice bran oil1tbspcornflour

2 tbsp extra rice bran oil2pieceschickenbreastfillet,sliced1 red capsicum, diced1 brown onion quartered1 ½ tbsp oyster sauce2 baby zucchini, julienned

Spring onion to serve

Mix all marinade ingredients together well. Cover chicken with the marinade and leave for 15 minutes.

Heat oil in a large frying pan or wok. Add capsicum and onion. Stir fry for 2 minutes, then transfer onto a plate.

Using the same pan, add marinated chicken and stir fry until the chicken’s colour changes. Stir in oyster sauce then toss in zucchini, cooked onion and capsicum. Cook for another 2 minutes and serve garnished with spring onion.

Serving suggestion:

Serve with steamed rice or as topping for hokkiennoodlesorstuffingforwraps.

#26

Serves: 4

33

EASTER LAMB SHOULDER, SLOW ROASTED IN RED WINE BY AARON LONG, QLD

INGREDIENTS

METHOD

This is my favourite meal to cook for my family. It is my own recipe and I have been perfecting it over the last few years. This year I think I got it spot on, my 4 year old daughter couldn’t get enough.

Lamb:1 lamb shoulderSalt1 large onion, chopped into chunks2 carrots, peeled and cut in half lengthwise4 cloves of garlic, lightly crushed with the side of a knife2 sprigs of rosemaryPepper1 cup red wine1 cup low sodium chicken stock

Vegetables:¼ cup of olive oil2sprigsofrosemary,choppedfinely4clovesofgarlic,finelydiced4 carrots, peeled and cut in half4 parsnips, peeled and cut in half1 eggplant, cut into thirds and scored in a cross pattern

Sauce: Cooking liquid from lamb½tspThaifishsauce½tspcornflourtothickenifdesiredSalt and pepper to taste

Notes:It’s recommended to prepare the infused oil while the lamb is cooking.

Lamb:

Trim excess fat from lamb. Score top side of lamb in a cross pattern with a sharp knife. Generously salt all surfaces of lamb and refrigerate uncovered for around 12 hours.

Tocook,preheatovento160°C,removelambfromfridge. Place onion, carrot, garlic and some of the rosemary in an oven proof dish that is slightly bigger than the lamb. Place lamb on top of the vegetables, sprinkle remaining rosemary one top of the lamb along with some black pepper. Pour in wine and stock around lamb and cook for around 5 hours, or until the meat is fallingoffthebone.Whenthelambiscooked,wrapitin foil, cover with a couple of tea towels and allow it to rest. Retain cooking liquid for sauce. Turn oven up to 200°C ready for the vegetables.

Vegetables:

While the lamb is resting it is time to start the roast vegetables.Thefirststepistopreparetheinfusedoliveoil. Pour the olive oil into a medium saucepan on a low to medium heat, add rosemary and garlic and cook until the garlic is a light golden colour. Remove from heat andstrainoffrosemaryandgarlic,retainthemforlateruse. Place all vegetables except eggplant on a baking sheet and pour on just enough of the infused oil to coat all vegetables, place in oven and cook for around 50 minutes. On a separate baking sheet place the eggplant and brush with remaining infused oil, and put them in theovenforthefinal30minutes.

Sauce:

Whilethevegetablesarecooking,strainoffretainedcookingliquidandskimoffexcessfatfromthelamb.Pour liquid into a sauce pan and bring to the boil, then allow to simmer until it is reduced by half. Once reduced,addfishsauceandseasontotaste.Atthisstage you can thicken the sauce further by adding half ateaspoonofcornflourthathasbeenmadeintoathinpaste in a small amount of water if desired.

Once the vegetables are cooked, take the rosemary and garlic that you reserved from the infused oil and sprinkle over the vegetables along with salt and pepper to taste.

Now it is time to unwrap the lamb. You should be able to shred the lamb into large chunks with two forks. Place shredded lamb along with the vegetables on a large platter and bring to the table immediately.

#27

Serves: 4

34

GRANDMA’S COUNTRY SAUSAGE

ROLLSBY JACINTA VINCENT, NSW

INGREDIENTS METHOD

Grandma has been making these sausage rolls in our

family for over fifty years. They have been eaten by kids, adults

and even the odd dog or two. Easy to make and easy to eat,

who doesn’t like a homemade sausage roll?

400-500 g beef sausage mince2 grated carrots 1 grated zucchini 1 tsp Worcestershire sauce 1 cup of fresh breadcrumbs½ cup chopped parsley 1 garlic clove, crushed 1 egg6sheetsofpuffpastry

Preheat oven to 180°C. In a bowl mix together all theingredients(exceptthepastry)untilcombined.

Cut each sheet of pastry in half, and make a sausage of the mixture down the edge of each piece of pastry. Roll pastry into a log and cut into bite size pieces.

Brush with egg wash and cook for approximately 30 minutes until golden brown.

Enjoy!

Notes:

You can buy the beef sausage mince from your local butcher.

#28

Makes: Approx. 20 sausage rolls

35

NONNA MARIA’S SICILIAN ARANCINI BY SILVANA COSTA, VIC

INGREDIENTS

METHOD

This dish is special to our family as my mother taught us all her recipes and we gather to make it together so it’s fun and brings the generations together for laughs and learning the old recipes. It’s a procession line and everyone pitches in. If you don’t help you don’t eat and it’s Nonna Maria’s rule!

500gArborio(risotto)rice100 g grated pecorino or parmesan cheese50 g butter150 g mozzarella cheese, cut into small cubesYour favourite bolognaise sauce, with 200 g peas added2 hard boiled eggs, crumbled into small pieces2-3 eggs, uncooked200 g dried breadcrumbsRice bran oil for deep fryingSalt

Cook the rice in a large pan of salted water for 20 minutes until al dente. Drain, stir in grated cheese and butter while hot and stir through.

Make the meat sauce and add the peas 10 minutes before it’s ready.

Arrange mozzarella, cooled meat sauce and chopped egg in separate bowls. Now arrange another bowl with 2-3 raw eggs whisked and one finalbowlwiththedriedbreadcrumbs.

To assemble, take some rice and place it in your cupped palm. Create a well in it and put a teaspoon of sauce, some crumbled egg, and a bit of cheese. Take some more rice and enclose the rice ball ensuringnofillingisvisible.*

Wet your free hand in the egg bath and smother the rice ball in egg before rolling it in bread crumbs. Place on a dish covered with baking paper. Repeat this process until all rice balls are done.

Heat the oil in a deep fryer and fry till golden before removing and draining on paper towel.

Serve warm with salad.

Notes:*If you have a small mould called an arincinetto, it is much easier to produce the balls in uniform shape and quickly.

Youcanvarythericebyaddingsaffronforabeautiful golden colour.

#29

Makes: Approx. 20 arancini balls

36

FIND YOUR PERFECT FLAME FOR EVERY DISH, WITH 9-LEVEL FLAME SELECT®The new NEFF gas cooktops with FlameSelect® allow you to adapt the gas flame precisely to suit all of your favourite dishes. Simply note which number you use and the resulting heat will be exactly the same every time.

Visit www.neff.com.au to learn more about the NEFF products.

4 YEARWARRANTY

COOKING PASSION SINCE 1877

Visit www.neff.com.au to learn more about the NEFF products.

4 YEARWARRANTY

NEW!

37

FRENCH ONION STUFFED

MUSHROOMS BY TARI AMBROSOLI, NSW

INGREDIENTS METHOD

So easy to make, and oh so delicious. Even those that thought they didn’t

like mushrooms thoroughly enjoyed these. Served

with a nice crunchy salad and sourdough bread.

Perfecto!!

3 brown onions, thinly sliced2 knobs of butter7 splashes Worcestershire sauce2 splashes red wine¼ cup stock6fieldmushrooms¼ cup gruyere cheese, grated (oranycheeseyoulike)

Preheat oven to 180°C.

Thinly slice 3 onions. Add a knob of butter to a pan and slow fry the onions until golden. Add 7 or so shakes of Worcestershire sauce, a dash of red wine and stock. Cook down until most of the liquid has evaporated on a medium to low heat. Put aside on a plate.

Remove the stalks from the mushrooms. In the same pan, add another knob of butter and start gently cooking the mushrooms on both sides. Transfermushroomstoabakingdishorpanandfillwith the onion mixture.

TopwithgratedGruyerecheese(oranyother)andplace into the oven for 15-20 minutes. If you like, just before serving, place mushrooms on paper towel to soak up a bit of the juices.

Enjoy!

#30

Serves:2-6

38

INGREDIENTS METHOD

CARB LOADING WITH BUILT IN MUSCLES. PERFECTO!BY CATHERINE HUTCHESSON, SAIt is my favourite dish of all time, so simple but so tasty. It’s quick and always delicious. Served with hot crusty bread and a glass of wine… nothing more, nothing less. Heaven.

½ packet spaghettiExtra virgin olive oilHalf an onion, diced2 cloves garlic, chopped4-5 fresh tomatoes, chopped 1 cup white wine1.5 kg black mussels, cleaned and de-beardedHandful of Italian parsley, chopped

Cook pasta as directed on packet.

To make the sauce, heat a deep pan or pot to a medium heat and add oil. Fry onions and garlic until translucent, add tomatoes and stir well.

Now add white wine and muscles and cover to steam. Remove each muscle from the pan as they open and place them into a separate bowl.

Onceallmuscleshaveopened(throwoutanythatdon’topen)addtheparsleytotheremaining juices, reduce slightly and season to taste. Add the mussels back in, drain pasta and add to the dish.

Toss and serve... crusty bread is absolutely compulsory.

#31

Serves: 2-4

39

THE PERFECT LOVER IS ONE WHO TURNS INTO A PIZZA BY MARINELLA RICHICHI, SA

INGREDIENTS METHOD

Pizza nights at home are a great experience for my kids, hubby and I to master the perfect dough and different toppings, always perfect every time. We cook up a storm once a month for all our family to enjoy little Italy with a hint of chilli and homemade wine. Happiness is a slice of pizza.

Dough:280 g warm water2 tsp dry yeast1 tsp salt20 g olive oil500gbakingflour

Margherita toppings:1 bottle of tomato purée A sprinkle of dried oreganoSalt, to tasteFew dashes of olive oil La Vera Mozzarella ball, sliced in piecesBocconcini 1 bunch basil1 punnet or 2 stems of cherry tomatoesKalamata olives

Mix together water, yeast, salt and oil in a Thermomix or high-speed blender for 8 seconds.

Addbakingflourandkneadfor2minutes.Putdough in a bowl covered with plastic or lid and keep it at room temperature. Keep dough in a warmed oven at a low temperature for 30 minutes then knead again and leave it to rise for few hours at room temperature.

Once dough has risen, roll it out into your desired size of pizza bases. Now it’s time for some pizza topping fun!

Margherita Topping:

Spread tomato puree all over the base. Now sprinkle dried oregano, salt and a drizzle of oil to taste over the puree.

Assembletherestoftheingredientsandaddafinaldrizzle of olive oil and a pinch of salt before putting it in the oven at 220°C for 8-10 minutes, or until crispy!

#32

Makes: Four 8 inch pizzas

40

BRAISED BELLY FOR YOUR BELLYBY JESS PAYNE, QLDA no-brainer, easy to cook, flavorful, tasty, filling meal with simple side salad and fluffy white rice. Delish!

INGREDIENTS2 L water2 chicken stock cubes½ cup light soy¼ cup dark soy½ tsp white pepper2clovesgarlic,finelydiced3 slices of ginger2 tsp oregano1 tsp thyme2 tbsp sweet paprika5 tbsp spicy paprika2chillies,finelychopped1 kg pork rashers/lean pork belly, cut into approximately 3 inch x 1 inch rashers

To serve:Green salad Boiled white rice

METHODPut all items excluding the pork into a large pot and combine. Bring to the boil, stirring constantly. Once boiling, add in the pork and bring back to the boil then reduce to a medium heat.

Cover and allow to simmer for approximately 1 hour. Be sure to stir sporadically so your pork is evenly cooked.

Once ready, drain the pork form the liquid and serve with a crisp green side salad and fluffywhiterice.

Bon appétit!

#33

Serves:4-6

41

#34GNOCCHI WITH A

NAPOLI BASIL SAUCE BY LORI SACCO, VIC

METHOD

A hearty healthy meal that satisfies the pallet. Enjoyed with a full bodied red, it can be eaten at any time of the year. Quick and easy to make.

INGREDIENTSGnocchi:5 Désirée potatoes, unpeeled350gplainflour1 egg

Napoli sauce:1 tbsp extra virgin olive oil1brownonion,finelychopped1largecloveofgarlic,finelychopped2bird’seyechillies,finelychopped(optional)2 x 400g cans of diced tomatoes½ tbsp salt ½ tsp black pepperApproximately 40 leaves of fresh basilParmiggiano-Reggiano or Grana Padana

Gnocchi:

Preheat oven to 200°C.

Wrap potatoes individually in foil and bake in the oven untiltheyareeasytopokewithaskewer(aboutanhour).Oncethepotatoesarecookedletthemcooldownbeforepeelingtheskinoff.

Onacleansurface,placetheflourinamound.Placeone potato at a time in a ricer and mash the potato overtheflour.Onceallpotatoeshavebeenmashed,mixthemintotheflourusingyourhands,thenaddyouregg. The dough shouldn’t be sticky so you may need to addmoreflourasyouknead.*

Once the right consistency has been achieved, cut the dough into 4 individual pieces and form into 3cm wide logs. The gnocchi should then be cut into pieces, about 2cm each. Once all the gnocchi has been cut, you can leave them the way they are, or you can use your index fingertolightlypressanindentineachoneofthem.This allows the sauce to absorb a little better.

Sauce:

Heat oil in a pan, add onion and cook until translucent. Add garlic and cook until aromatic, being careful not to burn it. Add chilli and cook for about 20 seconds. Add cans of tomatoes, salt, pepper and basil. Put the lid on and bring to the boil. Once this is achieved, reduce heat to low and cook gently with the lid on for half an hour, stirring constantly. You’ll know your sauce is ready when it is glossy. Taste and season as desired.

In a heavy based saucepan of salted boiling water, add thegnocchistirringeversogently.Whentheyfloattothe surface they are ready to be added with your tasty Napolisauce.Serveindividually(thisalldependsonyourappetite)theyusuallysay1potatois1serving.But who am I kidding!! I’m Italian and this recipe usually feedsmyselfandmyhusband(who’sjudgingright!!)Add your Parmigiano-Reggiano and BUON APPETITO!

Notes:*It is important to not over mix your dough because it could result in a dense gnocchi. The gnocchi needs to belightandfluffylikeapillow.

Serves: 2-4

42

#35

HAZELNUT CHOCOLATE TART

BY EMMA PAINE, NSW

INGREDIENTS METHOD

This rich vegan tart is reminiscent of Nutella, and is so simple to

make. It’s an impressive dish to serve for morning tea with friends

or as a cheeky dessert.

Base:½ cup hazelnuts½ cup almonds6dates

Filling:270 ml coconut cream½ tsp agar agar powder3 tbsp maple syrup4 tbsp raw cacao

To serve:Sliced citrus or seasonal berries

Base:

In a food processor, pulse the base ingredients until they form a sticky dough. Press this dough into the tart bases and put in the oven at 150°C for 10 minutes.

Filling:

Putallfillingingredientsinapotandletsitfor 10 minutes.

Then simmer for 5 minutes at a medium heat to activate the agar agar.

Filleachofthetartbaseswiththefillingandtransfertothefridgetoset(thisusuallytakes20-30minutes).

Decorate with sliced citrus or seasonal berries to serve.

Makes: 4

43

CHICKEN TASTERS, CHICKEN TOAST, DIM SIMS, AND MOREBY LYNNE LILLINGTON, QLD

METHOD

My family love variety, so I make plates of starters for them to enjoy. Chicken sesame toasts, dim sims, vegetable and chicken rice rolls and chilli chicken balls with pineapple.

INGREDIENTSBase chicken:500 g chicken mince1 large chilli, chopped3 garlic cloves, crushed½ tsp sesame oil1 tsp ginger, crushed1kaffirlimeleafA few sprigs of mintA few sprigs of corianderAdashoffishoil

Chicken sesame toast:1 pack of sesame seedsOlive oil

Dim sims:1 pack dim sim wrappers

Chicken balls with pineapple:Fresh or canned pineapple pieces

Chicken rice paper rolls:1 carrot, shreddedHandful of green beans, sliced lengthwaysHandful of shallots, sliced lengthways 1-2 fresh chillies, sliced1 pack of bean sprouts Fish sauce, a splash1 lime, juiced 1 tbsp sugar1 pack rice paper roll circles

Combine base chicken ingredients well in a bowl.

Chicken sesame toasts:

Spread a small amount of base chicken mix onto a slice of bread. Dip in sesame seeds then cut into 4 triangles. Shallow fry in oil until golden.

Dim sims:

Role a small amount of base chicken mix into balls. Place in one dim sim wrapper, twist and steam for 5 minutes, or cook in the oven to make crispy.

Chicken balls with pineapple:

Roll a teaspoon of base chicken mixture into a ball and shallow fry for a few minutes until cooked, then drain. Place a piece of pineapple on top of each ball and put them under the grill to cook.

Chicken rice paper rolls:

Cook a small amount of the chicken mince mixture in a pan on medium heat until cooked, then set aside to cool. Place shredded carrots, beans, shallots, chilli, cooled mince and bean sprouts in abowlthentosswithalittlefishsauce,limejuice,sugar and chilli. Wet a rice paper circle, place a smallamountoffillingoneachroll,cutinhalfand serve.

Arrange on a plate and serve with sweet chilli sauce or Thai dressing.

#36

Serves:4-6

44

BOUILLABAISSE, BOUILLABAISSE!BY GIANNI ILIOPOULOS, VICA great way to get fish and seafood into the little one. Even if she tries to avoid the chunky bits, the amount of goodness in the stock alone is a fantastic dose of omega-3. Must include crunchy bread!

INGREDIENTSBroth:Extra virgin olive, to cover the base of a heavy pan or pot1 brown onion, diced2 cloves garlic, diced1 fennel bulb1leek(whitepartonly)1 red capsicum, diced1 carrot, diced2 bay leaves2 sprigs thyme1 bunch parsley, chopped (savesomeforgarnish)1 tsp turmericPeel from ½ an orange1 tsp smoked paprika1 tin Roma tomatoes1pinchsaffron1½Lfishstock

2 small Dutch potatoes, diced6prawnswithheads,deveined2meatyfilletsofseabass1smallsnapper,filleted1 medium small Barramundi, filleted

Salt and pepper to taste

METHODStart by adding oil to pot or pan over a medium heat and sautéeing onion, garlic, fennel and leek.

When wilted, add remaining veggies and herbs and spicesleavingtomatoesandsaffronuntillast.Afterafewminutesaddthefishstock.Bringtotheboil,season then simmer for roughly 10 minutes.

When all ingredients have cooked, strain through afinesieveuntileverylastbitofbrothhaspassedthrough.

As broth is simmering, add potatoes and cook for 10 minutes. Add prawns and cook for a further 3 minutesthenaddremainingfish.Keepcookingforanother6-8minutes.

Season to taste and add some chopped parsley to garnish. Now it’s ready to enjoy with crusty bread and a glass of chilled Sauvignon blanc.

Bon appétit!

#37

Serves:4-6

45

METHOD

FIG-A-LICIOUS TARTE TATINBY JANE MITCHELL, SAAlways looks amazing. An easy and quick way to turn many seasonal fruits into an impressive dessert or savoury treat. Only need imagination and good puff pastry.

INGREDIENTS1 tbsp butter2 tbsp dark brown sugar1 tsp balsamic vinegar6-8freshfigs,halvedorquartered2puffpastrysheetsCrème fraîche or Greek yoghurt to serve

Preheat oven to 200°C.

Bring an ovenproof fry pan to a medium heat. Melt butter and sugar mixing well, then add vinegar.Placecutfigsintothepanskinup,andcook until soft, about 5 to 10 minutes.

Removefromheatthenplacepuffpastryoverthe top and tuck down around the fruit. Place the pan into the oven and cook for 10 to 15 minutesuntilpastryiscrispandpuffy.

Remove from the oven and allow to cool for a few minutes before tipping over on to a serving plate to reveal the fruit.

There may be some juice so selecting a platter with sides is a good option.

Serve with crème fraîche or Greek yoghurt.

#38

Serves:6-8

46

PENNE PIZAZZBY RACHAEL CONDON, NSWCooked to perfection every-time. I love that it is a super quick and easy dish that my family love (yes even the kids!). It is fresh, healthy and bursting with flavour. Consisting of pumpkin, Spanish onions, penne, ricotta, spinach and a hint of honey with pine nuts.

INGREDIENTS METHOD500 g penne pasta2 tbsp oil250 g pumpkin, peeled, seeded and diced1 red onion, chopped coarsley1 garlic clove, crushed100 g baby spinach leaves250 g ricotta, crumbled1-2 tbsp honey1 generous handful of pine nutsPepper

Cook pasta in boiling salted water until tender, this usually takes 12 minutes. Drain pasta and set aside.

Heat oil in a large pan over a moderate heat. Add pumpkin, cover with a lid and cook, shaking frequently, for 10 minutes or until tender.

Add onion & garlic and cook for a further 2 minutes or until soft, stirring regularly. Add spinach and pasta and combine well.

Serve topped with ricotta, honey and pine nuts. Sprinkle with cracked pepper.

#39

Serves:4-6

47

#40 BREAKFAST VANILLA

PANNA COTTA AND MIXED NUT

GRANOLA BY CAMERON GRIME, VICOne of my favourite dishes to

make for family and friends for breakfast if they stay over. Healthy, fresh breakfast meal

to start the day off right.

INGREDIENTS METHODVanilla panna cotta: 750 ml cream 750 ml full cream milk 210 g sugar 1 vanilla bean 6goldgelatinleaves

Granola:2 cups rolled oats ½ cup mixed nuts ½ cup dried fruits 3 tbsp honey ½ tsp vanilla extract 1pinchofsaltflakes

Strawberry coulis: 1 cup fresh strawberries ½ cup sugar 100 ml water 1 lemon, juiced

Vanilla panna cotta:

Place the cream, milk and sugar in a saucepan. Use a small sharp knife to split the vanilla bean lengthways, then scrape the seeds from inside the bean. Add the seeds and bean to the saucepan. Slowly bring the milkmixtureto60°Coveramediumheat.Removefrom the heat and set aside for 10 minutes.

Fill a large bowl with cold water and place the gelatin leaves in. Allow them to soak for 5 minutes or until they are soft. Place gelatin into milk mixture and stir.

Lightlyoil6x½cup(125ml)dariolemouldsorramekins. Place on a tray and pour in cream mixture. Refrigerate for 4 hours.

Granola:

Preheat oven to 180°C.

Place all ingredients into a mixing bowl and mix until all ingredients are combined well. Spread the mixture in a thin layer on a baking sheet and bake for 10 minutes until very lightly toasted or until lightly golden brown.

Strawberry coulis:

In a medium saucepan combine the strawberries, sugar, water and lemon juice. Bring to a boil over medium-high heat. Transfer to a blender.

Purée until smooth, strain and set aside. Store in a sealed container in the refrigerator for up to 1 week.

Display beautifully on a plate and enjoy!

Serves:6

48

VEGAN BAKED CINNAMON & COCONUT DOUGHNUTSBY CLAIRE POWER, WA

METHOD

These doughnuts are delicious but very healthy and easy to make. They are vegan and refined sugar free! The icing is made using coconut cream and beetroot juice for colouring!

INGREDIENTSDoughnuts:2cupswholemealflour1 cup coconut sugar2 tsp baking soda2 tsp ground cinnamon½ tsp sea salt1 tbsp apple cider vinegar1 ¼ cup almond milk2 tbsp melted coconut oil2 tsp vanilla extract

Pink Coconut Glaze:1 can coconut milk in the fridge or coconut yogurt 1 tbsp maple syrup1 tsp vanilla extract1-2 tbsp beetroot juice or natural pink food colouring or beetroot powder

Toppings:Dried rose petalsShredded coconut

Place a can of coconut milk in the fridge while making the doughnuts.

Preheat your oven to 225°C.

Mix all the doughnut ingredients in a bowl. In a greased doughnut pan, pour the batter until two-thirds full and bake in the oven for 15 to 20 minutes. Remove from the oven and leave doughnuts to cool down.

Mix the glaze ingredients together using the solid coconut milk at the top of the can, maple syrup, vanilla and beetroot juice or food colouring, a few drops at a time.

Dip each doughnut in the glaze and top with dried rose petals or desiccated coconut.

#41

Makes: 12

49

COOKING PASSION SINCE 1877

HAVE COMPLETE FLEXIBILITY WITH NEFF DISHWASHERS The NEFF flex drawer system allows the drawer to be lowered and adjusted by pressing and setting the red elements. You get more room for all kinds of utensils and espresso cups.

Visit www.neff.com.au to learn more about the NEFF products.

4 YEARWARRANTY

CUPS? UTENSILS?

BIG? SMALL?

50

DEVILLED CHICKEN PIECES WITH COUSCOUS BY DIANNA MOTTERAM, SAThis was one of my boys’ favourite recipes and since they have moved into their own homes, they have all asked for the recipe. It is so simple, tasty and quick.

INGREDIENTS METHOD60gbutter500 g chicken pieces2 tbsp tomato sauce1 tbsp soya sauce1 tbsp Worcestershire sauce1 tbsp grated ginger1 tbsp brown sugar1 tsp mustard

To serve:1-2 cups couscous or 1-2 cups rice

To make the marinade, melt butter and add other ingredients combining well.

Place the chicken in a shallow dish and pour over sauce.Coverwithclingfilmandleavetomarinadefor 1 hour minimum.

To cook, place chicken on aluminium foil under the grill, baste with marinade and cook until golden. You’ll know the chicken is cooked when a thermometer poked into the centre of the meat reads 74°C.

Serve on couscous or rice.

#42

Serves:4-6

51

PORCINI RIPIENI WITH BURNT BUTTER

BY MARQUE KEBBAZ, NSW

METHOD

We love this dish. We make the butter ourselves and salt it as it burns in the pan. The pasta we make in sheets then stuff with porcini mushrooms we sautée in garlic, white wine and olive oil. Finished with the burnt butter, toasted pine nuts and basil from the garden. The kids love it too!

INGREDIENTSRipieni:2cupsfinegradeflour(andmorefordusting)2 whole large eggs4 egg yolks1 tsp salt

Filling:3 tbsp butter150 g oyster or Swiss brown mushrooms, diced300gporcinimushroom(freshifpossible),diced¼ cup chopped spring onion3 garlic cloves, crushed1 tsp fresh thymeSalt and pepper to taste½ cup red wine½ cup parmesan or pecorino, grated

Burnt butter sauce:100 g butter1 pinch salt2 tbsp pine nuts1 tsp lemon juice

Basil and parmesan to garnish

Ripieni:

Onalarge,cleanworksurface,pourflourinamound.Make a well in the center about 4 inches wide. Pour whole eggs, egg yolks, and salt into well and, using a fork, beat thoroughly.Whencombined,graduallyincorporateflourinto the eggs until a wet, sticky dough has formed. Knead doughuntilitfeelsfirmandelastic.Wrapinclingwrapand leave to rest for 30 minutes.

Roll into thin sheets using a pasta machine or rolling pin,makingsuretokeepitdustedwithflourtopreventsticking. If using a pasta maker, pass through and fold, repeat three times.

Usingaring(ortracingacup),cutcirclesintothesheets.

Filling:

Inapot,meltthebutterandaddmushrooms(dicedtosmallpieces).Cookuntilsoftened(3-5min).

Add the spring onion, garlic, thyme and salt and pepper. Reduceheatandcookuntilmixturedriesalittle(15-20min).Makesuretostirregularly.

Add red wine, increase heat to high and simmer until no liquid remains. Remove from heat and stir in grated parmesan. Place in the fridge to cool completely.

Burnt butter sauce:

Add butter to a sauce pan and cook on medium heat until it browns. Add salt.

In a dry pan, roast pine nuts, then transfer to burnt butter and add a small squeeze of lemon juice. Stir all ingredients to combine.

Assembly:

Placeasmallamountofthecooledfillingintothecentreof each pasta round, then paint the outer edge with egg wash, and place a second round on top, being careful to expel as much air as possible. Close edges by pressing down with a fork in a circular movement, or pressing by hand. Repeat until all pasta is used.

Place ripieni into a pot of boiling water and cook for 3-5 minutes, or until al dente. Remove and drain.

In a large skillet, add pasta and burnt butter sauce, toss to combine over high heat.

Plate and top with shaved parmesan and basil.

#43

Serves:4-6

52

STEPH’S SAUCY SPANISH CHICKEN

BY STEPH BATKIN, VICThis dish is super easy to make in no

time and full of delicious fresh flavours and it’s healthy too! Serve with rice

and let the rice soak up all the yummy flavours of the sauce!

INGREDIENTS METHOD2 tbsp olive oil500 g chicken breast, drumsticks or thighs1 400g canned diced tomatoes½ green capsicum, chopped½ red capsicum, chopped10 olives, halved1 red onion, sliced in wedges2 tbsp white wine1 lemonFresh coriander leaves to garnishBoiled rice to serve

Add olive oil to a hot pan then add chicken and brown chicken on both sides.

To the same pan, add canned tomatoes, chopped capsicum, olives, onion and simmer for 20 minutes or until chicken is cooked through.

Add white wine and simmer until sauce reduces to desired consistency.

Squeeze fresh lemon over the top and garnish with coriander.

Serve with rice.

#44

Serves:4-6

53

LAMB AND VEGETABLE RAGOUT WITH A PUFF PASTRY PILLOWBY STEPHEN PEARCE, NSW

METHOD

This so easy to make and tastes delicious. Slow cooked, juicy and rich in flavour with fresh herbs, a hint of garlic, a reduced sauce, thickened with potato and the puff pastry pillow to mop up the sauce. Nom Nom!!!!!

INGREDIENTS1 tbsp olive oil 50 g butter2 medium onions, diced4clovesofgarlic,finelychopped2 carrots, diced2 sticks of celery2 large potatoes, diced1 kg lamb shoulder, cut into large cubes1 tbsp of tomato paste1 L of good quality beef stock1 tbsp chopped parsley1 tbsp rosemary 1 tbsp thymeA couple of pinches of ground mace4sheetspuffpastry1 egg1 tsp sesame seeds1 tsp poppy seeds

Salt and pepper to taste

Heat a large saucepan on a medium heat and add oil and butter. Add the onions, garlic, carrots, celery and potato and allow them to cook for 3 minutes, stirring regularly.Takethevegetablesofftheheatandputthem into a casserole dish.

Now add the lamb to the pan and brown all edges. Once browned, remove and place the lamb on top of the vegetables in the casserole dish.

In the saucepan, add tomato paste, stock, herbs and mace to deglaze the pan. Stir for a few minutes before removing the saucepan and adding all contents into the casserole dish. Cover with a lid and place in the ovenat160°Cfortwoandhalfhours.

When cooked, remove from the oven, adjust seasoning to taste and set aside.

Turn the oven temperature up 220°C. Take a sheet of pastry and fold one corner to the other and repeat to the opposite direction, you should be left with a triangle. Repeat this 4 times. Place a baking sheet on a tray and put your four pasty triangles onto it.

Beat an egg and brush it over the pastry, then sprinkle with sesame and poppy seeds.

Bake in the oven until golden brown, about 15 minutes.Serveonwarmplatesandtopwiththepuffpastry pillow.

Bon appétit!

#45

Serves: 4

54

SPICY, RUSTIC, FLAVOURSOME, OVEN BAKED COTTAGE PIESBY FREDA SHAFI, VIC

METHOD

From Yorkshire to Melbourne, that’s the story behind these spicy cottage pies. They embody everything about my heritage, a hybrid of Yorkshire where I grew up, together with the spices of my South Asian roots. A twist on the traditional recipe with peppery Indian spices and new flavours for my own family.

INGREDIENTSTopping: 5 medium sized potatoes, peeled and coarsely chopped 100 g butter Smallbunchofparsley,finelychopped90 g cheddar cheese

700gbeefmince(preferablygrassfed)4 tomatoes, coarsely chopped2onions,finelychopped5 garlic cloves, crushed 1 tbsp fresh ginger, grated 1 tsp cumin seeds Salt to taste ¼cupoliveoil(orvegetableoil)3 carrots, diced2 celery sticks, chopped to 1cm lengths 1 tsp turmeric 1 tsp ground coriander 2 tsp paprika ½tspchillipowder(orcayennepepper)½ tsp whole peppercorns, crushed1 tbsp tomato purée 1tbspcornflour1½ cups beef stock

Fresh coriander and parsley to garnish

Fill a saucepan with water, add some salt and boil the potatoes. When soft, drain, add the butter and mash thepotatoesuntilsmooth.Addthefinelychoppedparsley and cheese, reserving a little cheese to sprinkle over the top of the cottage pies later.

Preheat the oven to 200°C or 180°C if fan forced.

In another large saucepan, place the beef, tomatoes, chopped onion, garlic, ginger and cumin seeds. Mix thoroughly. Add salt to taste. Leave the mince to braise on a medium heat for 20 minutes.

Once the beef has braised, turn up the heat, add the oil and start to stir fry. Add the diced carrots and celery and cook for 2 minutes. Add all the other spices and tomato purée. Continue to stir fry until the beef is a rich golden brown colour.

Inaseparatebowl,mixthecornflourwithalittlewatertocreateapaste.Addthecornflourpasteandstocktothe beef then leave to simmer on a low heat for 15-20 minutes.

Once the beef has become a rich consistency, with a gravy-like sauce, transfer into individual sized portion oven proof dishes. Top with a generous amount of mashedpotato,(alternativelyuseanicingbagtopipeiton)thensprinklewithremainingcheeseandtransferthe pies to the oven at 180°C. Bake until the beef starts to bubble around the outer edges of the dishes and the cheese becomes golden brown.

Garnishwithalittlechoppedcoriander(optional).

Serve immediately and enjoy!

#46

Serves:4-6

55

CROATIAN OCTOPUS SALADBY MARIA HAILO, NSWA family favourite from my island home Hvar, in Croatia’s Dalmatian Coast. I’ve been serving this to over four generations of family members and everyone always loves it.

INGREDIENTS METHOD½ kg octopus1 large red onion, sliced1 clove garlic, crushed1 cup parsley, chopped4 tbsp olive oil4 tbsp red wine vinegarSalt and pepper

If you don’t have a pre-prepared octopus, start by washing and cleaning your octopus then remove its ink sac and internal organs by cutting around the beak and gently pulling away to remove the organs. Alternatively,youcanaskyourfishmongertoprepareit for you.

Now place your octopus in a large pot, cover with water and bring to the boil, then reduce to a simmer and cook for 1-2 hours until tender. You will know it’s ready when you can easily insert a fork into the octopus.

Drain the octopus and let it cool. Discard head then chop the octopus meat into small pieces and place in a serving bowl.

Add sliced onion, crushed garlic and roughly chopped parsley to the octopus and dress with oil and vinegar. Mix thoroughly, season with salt and pepper to taste.

Allow dish to stand for 10 minutes before serving or refrigerate until ready to serve.

#47

Serves: 2-4

56

PLUM, APPLE AND PISTACHIO CRUSTED PIE GOODNESS

BY MELISSA HARRIS, VIC

METHOD

I can’t resist a piece of pie especially when it’s so purty! And this pie is just that and more. Juicy plum tart pieces sweetened with apple, vanilla and cinnamon and encased in a melt in your mouth pastry! It’s all sorts of goodly.

INGREDIENTSFor the pastry:2cupsofsiftedplainflour,plusextra for dusting½cupalmondflour3 tbsp castor sugar1-2 tbsp crushed pistachios220 g unsalted butter1 egg yolk2 tbsp water

For the filling:2 tbsp vanilla paste or scrape a few pods depending on much vanilla you like. Personally, I can’t get enough!¼ cup castor sugar1 tsp ground cinnamon1 tsp ground nutmeg3 large plums, chopped5-6mixedsweeteatingapplessuch as granny smith and pink lady, peeled, cored and roughly chopped

For the glaze:Lightly beaten eggCastor sugar

For the pastry:

Placeflour,sugarandpistachiointothebowlofafoodprocessor and pulse a few times to mix. Add in about half of the butter and pulse again. Then add the rest of the butter and keep pulsing until the mixture looks like bread crumbs. Next add in the yolk and water and mix until it comes together. If it still looks too dry, add in another tablespoon of water until it comes together nicely. You will know when the mix is ready if you can pinch some of the crumbly dough betweenyourfingersanditholdsitsshape.

Carefullypourthemixtureontoaclean,flatsurfaceandpulltogetherintoamound.Useyourpalmtoflattenandpressdown on the mound a few times until it forms a nice round ball. Divide into two halves and chill in the fridge for 15-20 minutes.

For the filling:

Mix the vanilla, sugar and spices with the fruit and add to a saucepan. Place over a medium heat and cook until the sugar melts to form a caramel and the fruit softens. Bring to a gentle simmer for 2-3 mins and then set aside to cool down.

Preheat the oven to 180°C.

Oncethepiefillinghaschilled,rolloutonehalfandpressintoa20cmpiedish.Trimanyexcessoffwithaknife.Sometimes I like to add an extra sprinkle of sugar here for good measure.

Now the fun part begins. Grab your other piece of pie crust and roll out on a clean, dusted surface until it’s a few mm thick.

With this next part you can run wild with your imagination and use all sorts of cookie cutters to create decorative patterns for your pies! I love this part the most!

Forthispie,Iusedasmallflowercookiecutter,aleafshaped cookie cutter and a sharp knife to cut the strips for thelattice.Ididthelatticefirst,weavingunderandoverwiththestripsandthenplacedtheleavesandflowersontop using a bit of the glaze to help anything stick when needed.

Once you are happy with your design, go ahead with a pastry brush and glaze that baby up! Add a good sprinkling of sugar and any extra crushed pistachio if you wish and bake for around 25-30 mins or until golden and delicious.

Serve your pie goodlyness straight from the oven with clotted cream, custard or good old fashioned vanilla ice cream!

#48

Serves:6

57

LAMB, POTATO & TOMATO GREEK STYLE ONE-POT STEWBY MILES DEBELAK, NSWHearty and warming stew that’s delicious, quick and easy to make after work, with enough for lunch the next day!

INGREDIENTS METHOD2 large potatoes, peeled2 lamb steaks Salt and pepper, to tasteA drizzle of olive oil3garliccloves,finelychopped1 tbsp capers, drained1 cup pitted olives ¼ cup red wine 1 tbsp oregano 1 tin tomatoes, dicedA pinch of brown sugar50 g feta

Boil potatoes for 10 minutes in a large pot of salted water, then remove, quarter and set aside.

Season your lamb steaks with salt and pepper to taste and sear for 1 min each side in a large pot. Remove and set aside.

Add olive oil to the pot and over a high heat, cook garlic, capers and olives until they start to brown. Deglaze pan using red wine and stir.

Add potato and lamb steaks to your pan. Now add oregano and season with salt and pepper to taste. Add the tin of diced tomato and brown sugar and combine. Bring to the boil then reduce to simmer until cooked. This will take at least 15 minutes.

Divide onto plates and add feta cheese to serve.

#49

Serves: 2

58

GREEN CHILLI, BACON & HASH BROWN PUFF QUICHETTESBY BEN KOPITTKE, QLDThis recipe is the go to breakfast in our house when on the run. Nice and quick to prepare and if you like, you can even whip it up a couple days before and reheat! So simple yet so delicious!

METHOD

INGREDIENTS2 frozen hash brownsButter to grease3sheetsfrozenpuffpastry1 tsp olive oil 4 rashers streaky bacon*, diced 2 garlic cloves, crushed 1 medium brown onion, diced 1-2greenchillies,finelydiced(deseededoptional)1/3cupgratedcheese3 large eggs 50 ml milk Salt and pepper to taste

*You can also swap this for 1 continental chorizo, diced

Preheat your oven to 220°C.

Lay hash browns on an oven rack and place into the ovenfor15-20minutes(oruntillightgoldenbrown).Meanwhile,greasea12holeregularmuffintraywithbutter and set aside.

Removepuffpastryfromthefreezer.Separatesheetsand set aside to defrost.

In a fry pan, heat the oil over a medium heat. Once hot, addthebaconandcooktodesiredcrispness(about5-8minutes).Removewithtongsandsetasideonapapertowel to cool. Reserve the leftover oil and bacon grease in fry pan for later.

Remove hash browns from oven and let cool on a cooling rack. Reduce the temperature of your oven to 200°C.

Cuteachsheetofpuffpastryintoquartersandgentlypressintothemuffintray.Ifindthatstartinginthemiddle and working outwards works best and always rememberthatpuffpastryismoreresilientthanyouthink so you can stretch and push it around for the best fit.Trimanyexcessprotrudingmorethan0.5cmabovethemuffintray.

Re-heat pan with oil and bacon grease over a medium heat and add in crushed garlic and onion. Sauté for 4-5 minutes until lightly browned, then add the green chilli and sauté for a few more minutes before removing from the heat.

Now that your hash browns are cool, break them apart and set aside. Now layer the remaining ingredients into eachmuffininthefollowingorder;cheese,hashbrown,onion/chilli mix, bacon. Reserve ¼ of cheese for later.

In a pouring bowl, beat together eggs, milk and salt and pepperuntilwellcombined.Pourevenlyintomuffins,fillinguptoabout0.5cmbelowtherimofthetin.

Withachopstickorsimilar,gentlyswirleachmuffintoallow the egg mixture to seep into all areas. Top each evenly with the remaining cheese.

Bake in the oven on the middle rack for 15-20 minutes. Once cooked, remove from the oven and allow to cool for a few minutes before removing quichettes from the muffintray.Placeonadryingrackandallowtocoolbefore serving.

#50

Makes:12muffinpansized quichettes

59

© NEFF Australia 2017. All rights reserved.