RIB EYE STEAK

How I like to cook a big bone in rib eye steak when the BBQ isnt an option!

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MORE BBQ FAV’S BELOW…

SPAGHETTI MEATBALLS

RECIPE CREATED & DEVELOPED FOR WOOLWORTHS

Even the simplest ingredients can make those weeknight dinners extra tasty. Check out my take on the CLASSIC Spaghetti Meatballs

Red Sauce

1 brown onion, diced

5 cloves garlic, crushed and chopped

2tbs olive oil

2 tsp dried oregano

2 tsp fennel seeds

2 (400g) Australian diced tomatoes

Meatballs

1/2 brown onion, finely diced

2 cloves garlic, crushed and finely chopped

1 tsp fennel seeds

1 tsp dried oregano

1/2 cup Coarse Breadcrumbs

2 tbs milk

500g Pork & Beef Mince

2 whole eggs

Olive oil, for cooking

Spaghetti, cooked as per packet instructions

Parmigiano Reggiano, grated, to serve

Fresh basil, to serve

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Step 1. Kick things off with the red sauce. Place a large heavy based saucepan over medium heat. Add olive oil and onion. Cook for 5-7mins until onion softens and is aromatic. Add garlic, oregano and fennel seeds, cook for a further 3-5mins. Pour in the Woolworths Australian diced tomatoes, rinse tins out with a little water and add to the pan. Stir well and reduce to a very gentle simmer. Cook covered for min 30 mins, while you prepare the meatballs.

Step 2. To make the meatballs, add onion, garlic, spices and a little olive oil into a small fry pan and gently saute to soften, transfer to a mixing bowl. Add breadcrumbs and milk, mix well and then follow with the pork and beef mince and eggs. Using your hands gently bring together the mixture until well combined, taking care not to over work the mix. Take tablespoonful amounts of mince mix and roll into balls, repeat until all mince has been rolled, place on a lined tray or plate in single layer. Put in fridge for 30mins to chill.

Step 3. Heat a large frying pan or skillet over medium heat. Add meatballs and cook in batches until golden brown all over. Repeat until all meatballs are cooked. Place in red sauce and simmer gently for 10-15mins to finish cooking.

Step 4. To serve, place pasta in a large serving dish, top with meatballs, a sprinkle of parmesan and fresh basil.

MORE PASTA DISHES 👇🍝

SLOW COOKED BEEF CHEEKS

Slow cooker season is with us here in Sydney today! It is cold, it’s wet and it is raining hard, the perfect time for a comforting meal like these beef cheeks.
Feel free to use lamb shanks or even osso buco as an alternative to the cheeks, it will work just as well.

4 x 220g beef cheeks, trimmed
2 tbs Extra Virgin Olive Oil
1 brown onion, cut in chunks
2 head, Australian garlic, skinned whole bulbs
2 carrots, roughly chopped on angle
1 stick celery, roughly chopped on angle
2 tbs tomato paste
25g whole dried shiitake mushrooms
2 bottles dark beer
2 cup good quality beef or veal stock (I used my mate @chefmattmoran new "My Perfect Stock")
4 sprig thyme
2 dried bay leaf
1 sprig rosemary
Sea salt, to taste
Pepper, to taste

To serve
Fresh parsley, finely chopped
Lemon zest
Polenta, cooked as per packet instructions 

Step 1. Preheat oven to 160ºC. Using a medium cast iron pot, heat over a medium high heat and cook the beef cheeks in the oil for 3-5 minutes on each side or until nicely coloured. Transfer to a plate and set aside. 

Step 2. Add the onion, carrot, celery to the pan and cook for 3 mins or until lightly coloured and fragrant. Add the garlic, shiitake and herbs. Return the beef cheeks to the pot and cover with dark beer and stock, season well with salt and pepper. Bring to the boil, cover and place in oven for 3-5 hrs or until the cheeks are super tender and falling apart. 

Step 3. Serve beef cheeks with creamy polenta, parsley and lemon zest. 

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CRUMBED STEAK SANDWICH W/ HERBED MAYO

RECIPE DEVELOP FOR WOOLWORTHS

This is a fun take on a steak sanga. The herby mayo is really fresh and light and brings the whole sandwich together.

Prep 00:12

Cook 00:05

Makes 2

Easy

1 packet Macro Grass Fed Beef Sizzle Steaks 275g

2 eggs, beaten

1 cup plain flour

1 packet Woolworths Panko Bread Crumbs

Woolworths Rice Bran Oil, for frying

Herby Mayo

1 cup Woolworths Whole Egg Mayonnaise

4 shallot, sliced

1/2 cup dill, leaves only, roughly chopped

2 lemons, zested

1 Woolworths Soft White Loaf (unsliced)

Step 1. Working one at a time, dredge the sizzle steaks through flour, then egg and finally the panko crumbs. Next, place a high sided skillet over medium high heat and pour in enough oil to create a half centimetre layer. Once the oil is hot (test by adding a small cube of bread into the oil, it should sizzle immediately), work in batches and cook the crumbed steaks for 1-2mins on each side, rest on a cake rack or paper towel to absorb any excess oil.

Step 2. While steak is resting, make up the herby mayo by combining mayonnaise, lemon zest, shallot and dill.

Step 3. Slice the bread in nice thick slices and toast lightly, build by adding two layers of steak onto bread and topping with a generous helping of the herby mayo. Slice and enjoy.

STEAK AU POIVRE

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1 eschallot, finely chopped
1 tbs coarsely cracked black pepper
2 tbs brandy
1/4 cup heavy cream

Method
Step 1. Watch the video above, it’s super simple!

STEAK W/ DIANE SAUCE

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Pan juices
2tbs butter
1 small onion, diced
2 cloves garlic, crushed, chopped
1 tbs tomato sauce
1 tbs Worcestershire sauce
1/2 cup pouring cream

Method
Step 1. Watch the video, it’s really easy…

STEAK W/ CAFE DE PARIS

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2 tbs eschallot, finely diced
1 clove garlic, crushed, finely chopped
1 tsp dijon mustard
2 tsp woooooooostershire sauce
3 anchovies
2 tsp curry powder
1 tsp paprika
250g butter
1/4 cup curly parsley, finely chopped
1/4 cup tarragon, finely chopped

Step 1. In a small bowl, combine eschallot, garlic, mustard, woooooooostershire sauce, anchovies, curry powder and paprika. Mix well to combine.

Step 2. Add in butter and herbs, using a fork and then a spatula incorporate all ingredients into the butter.

Step 3. Place a large sheet of cling wrap down on a clean surface and add the butter into a rough log on the cling film. Wrap and roll into a tight sausage and place in fridge until set.

Step 4. Cook your steak and serve w/ Cafe de Paris medallion

SMASH BURGER

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RECIPE DEVELOPED FOR WOOLWORTHS..

1 packet Woolworths Smash Beef Burgers
6 sliced Woolworths Extra Tasty Cheese
3 Woolworths Milk Buns
3 tbs Woolworths Secret Burger Sauce 330ml
1 large ripe tomato, cut in thick slices
1 large brown onion, sliced super thin on the mandoline
1 head butter lettuce, leaves torn

Step 1. Heat a frying pan or BBQ hot plate over high heat. Place in the Smash Beef Burgers, add on some onions and smash the burgers flat. cook for 1-2 minutes until browned, flip and add the Extra Tasty Cheese to the top. Finish it off to medium rare (or to your liking).

Step 2. Toast the buns lightly in the pan until lightly golden.

Step 3. To assemble your burger, lather both the top and bottom of the bun with the Secret Burger Sauce, followed by two of the patties with melted cheese and topped off with thick cut tomato and lettuce.

BEEF CHEEKS, GREMOLATA, MASH

RECIPE DEVELOPED FOR WOOLWORTHS TABLE

BEEF CHEEKS

Woolworths Cook Beef Cheeks in Red Wine Sauce cooked as per packed instructions.

POTATO MASH

Prep 00:05

Cook 00:25

Serves 4

Super Easy

Ingredients

1.5kg Woolworths Mashing Potatoes, peeled and quartered

3/4 cup milk

175g butter

Sea salt, to taste

Step 1. Cover potato in a saucepan with salted water, bring to the boil, reduce to a simmer and cook for 20-25 minutes until tender. Drain and then mash, adding milk and butter a little at a time, until smooth and creamy. Season with salt.

GREMOLATA
Prep 00:10

Cook N/A

Super Easy

Ingredients
1 bunch parsley, finely chopped
2 lemons, zested
2 cloves garlic, grated on microplane
Juice 1 lemon
1/2 cup Woolworths Extra Virgin Olive OIl

Step 1. Combine all ingredients and serve to table. 

TO SERVE
Bring it all together serving up a beef cheek atop some smooth creamy potato mash and then garnished with a good spoonful of gremolata.

BEEFED UP BOLOGNESE

RECIPE DEVELOPED FOR HEALTHY MALE DURING MEN’S HEALTH WEEK

Bolognese with a few sneaky extras thrown in! This is a great way to not only bulk out your bolognese with heaps of veg but it also adds a great flavour base. This dish is all about layering the flavours and extracting all the goodness from each ingredient. Feel free to double (or even triple) this recipe so you can have these prepped and frozen for when you need a quick and healthy meal option.

Prep 00:15

Cook 00:25

Serves 4

Easy

Ingredients

2 tbs extra virgin olive oil

1 x brown onion, finely diced

4 x cloves garlic, crushed

1 x large carrot, peeled and diced

1 x bulb fennel, diced

1 x zucchini, diced

150g cup mushrooms, diced

250g bolognese mince (mix of pork and beef)*

2 x 400g can lentils, rinsed and drained

1 tsp fennel seeds

1 tsp chili flakes

1 tsp dried oregano

2 x 400g can crushed tomatoes

Sea salt & crushed black pepper, to taste

400g you pasta of choice, cooked as per packet instructions*

Extra virgin olive oil, to serve

Parmesan cheese, to serve

Basil, leaves only, to serve

Method

Step 1. Heat a large heavy based saucepan or cast iron pot to medium high heat and in batches of the different veggies, cook until softened and slightly caramelised / coloured.

Step 2. Once all veggies are cooked off, set aside. Brown off mince, then add lentils along with spices. Stir well to combine and cook until fragrant. Add back all the precooked veg.

Step 3. Add crushed tomatoes, using the tomato can add in a can full or water and season well with salt and pepper. Cook, gently simmering for 15-20 mins.

Step 4. Serve on top of your pasta of choice, with a drizzle of olive oil and garnish with basil and parmesan.

Notes

* for all the veg, if you want to cheat, feel free to use a food processor using the grate or chop attachment.

* for the mince, you can use only pork or only beef depending on your preference and availability.

*choose your favourite pasta shape, spaghetti is the classic but sometimes I love a short pasta to have with my bolognese.

CARNE ASADA W/ SALSA VERDE TACO

These simple steak tacos are an excellent way to make your meat go further and to add a bit of flare to your taco repertoire. A quick and easy crowd pleaser.

Prep 00:10

Cook 00:15

Serves 4

Easy

Ingredients 

Salsa Verde

1/2 white onion 

1 jalapeno pepper 

2 cloves garlic 

1 large handful flat leaf parsley 

1 large handful fresh coriander 

1 lime, juiced

1/2 cup olive oil 

12 soft corn tortillas, warmed 

400g flank steak 

2 tsp cumin seeds

2 tsp dried oregano

1/2 tsp chilli powder

To serve

1/2 white onion, finely diced

Sliced jalapenos 

Fresh coriander 

Lime wedges 

Method
Step 1. To make the sauce, place all of the ingredients in a food processor. Season with salt  and blend until smooth. Adjust flavour to your taste.

Step 2. Rub the steak with cumin, oregano and chilli powder. Season generously with salt and lightly coat with olive oil. Cook the steak in a hot, cast iron pan for 2-3 minutes on one side and 1-2 minutes on the other side. Allow it to rest for 5 minutes before slicing into thin strips. 

Step 3. Serve the steak on warm corn tortillas with the salsa verde, white onion, sliced jalapenos, fresh coriander and lime wedges.

Notes: 

* Make these tacos with any kind of steak you like. Other cuts that work well are skirt steak and rump. Best cooked rare to medium-rare.

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YOU CAN’T GO WRONG WITH THESE…

MEXICAN MEATBALL SOUP

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

2 tbs olive oil, plus extra to serve

1 onion, finely chopped

1 capsicum, cored and finely chopped

1 clove garlic, crushed

2 tsp dried oregano

2 tsp ground coriander

2 tsp ground cumin

2 tsp smoked paprika

400g can finely chopped tomatoes

200g mung bean sprouts

500ml (2 cups) beef stock

Juice of 1 lime

Corn chips, to serve (optional)

MEATBALLS

500g beef mince

250g fresh chorizo, skins removed

½ cup firmly packed mint leaves, finely chopped, plus extra to serve

¾ cup (60g) breadcrumbs

2 garlic cloves, crushed

1 tsp smoked paprika

2 tbs olive oil

PUTTING IT ALL TOGETHER: 

For meatballs, mix mince, chorizo, mint, breadcrumbs, garlic and paprika in a bowl. Season. Roll heaped tablespoonfuls into balls and chill for 10 minutes. Heat oil in a frying pan over medium heat and fry for 5-6 minutes until browned. Place on a plate.

For the soup, heat oil in a saucepan over medium-high heat. Add onion, capsicum and garlic and cook for 6 minutes or until softened. Add oregano and spices, cook for a further minute, then add tomato, sprouts, stock and 1 cup (250ml) water. Bring to the boil, reduce to a simmer and cook for 12 minutes or until sprouts are just tender.

Add meatballs and cook for 4 minutes or until cooked through. Add lime juice. Divide among bowls, top with extra mint and a drizzle of extra oil and serve with corn chips

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE MEXICAN FLAVOURS

ARGENTINIAN STYLE BLACKENED RUMP STEAK W/ SALSA CRIOLLA

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1kg piece rump cap steak, trimmed

1/3 cup (95g) American mustard

1 tbs dried oregano

1 tbs garlic powder

1 tbs smoked paprika

2 tbs olive oil

1 lime, cut into wedges

SALSA CRIOLLA

2 ripe tomatoes, finely diced

1 red capsicum, finely diced

1 small red onion, finely diced

1 garlic clove, crushed

2 jalapeños, finely diced

1 bunch coriander, leaves and stalks finely chopped

1 cup flat-leaf parsley leaves, chopped

¼ cup (60ml) extra virgin olive oil

¼ cup (60ml) red wine vinegar

PUTTING IT ALL TOGETHER: 

1. Remove steak from fridge and brush all over with mustard. Combine spices, 2 tbs salt flakes and 2 tsp ground black pepper and scatter all over steak. Leave for at least 30 minutes to come to room temperature.

2. For salsa, combine all ingredients in a bowl and season well. Cover and refrigerate until ready to serve.

3. Heat barbecue to high, drizzle steak with oil and cook, turning regularly, for 15-20 minutes until well charred and cooked medium-rare to medium. Place on a tray and leave to rest for 10 minutes. Thickly slice and place on a large platter or wooden board and squeeze lime over. Serve sliced steak with salsa criolla.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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GOT BEEF?

T-BONE STEAK W/ ASIAN STYLE MUSHROOMS

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

4 t-bone beef steaks (about 300g each), at room temperature

¼ cup (60ml) rice bran oil

600g Asian mushrooms, trimmed, cut into bite-size pieces (we used oyster, shiitake, Swiss brown and king brown)

1 cup coriander

1 cup mint leaves

½ bunch garlic chives, plus extra to serve

4 sticks celery, thinly sliced diagonally

2 carrots, cut into matchsticks (we used a julienne peeler)

200g sugar snaps, thinly sliced diagonally

½ small red onion, thinly sliced

SOY AND MIRIN DRESSING

¼ cup (60ml) soy sauce

¼ cup (60ml) mirin

2 tbs rice vinegar

1 long red chilli, seeded, finely chopped

2 tsp finely grated ginger

1 garlic clove, crushed

PUTTING IT ALL TOGETHER: 

1. For the dressing, shake all the ingredients in a small screw-top jar to combine.

2. Heat a barbecue or grill-pan to high. Brush steaks all over with half the oil and season well. Cook, turning once, for 6 minutes for medium rare. Place on a plate, cover loosely with foil and rest for 4 minutes. Toss mushrooms with remaining oil and cook, turning occasionally, for 3 minutes or until lightly charred. Toss in a bowl with half the dressing.

3. To make a salad, place herbs, celery, carrot, sugar snaps and red onion in a bowl, add remaining dressing, toss to combine and place in a serving bowl.

4. Serve steaks topped with mushrooms and scattered with extra garlic chives.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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TIME TO BEEF IT UP!

MAPLE GLAZED MEATLOAF

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 8

WHAT'S IN IT?

12 prosciutto, slices

24 sage leaves, 12 whole and remainder finely chopped

2 tbs rice bran oil

1 large red onion, finely chopped

3 cloves garlic, crushed

2 tsp fennel seeds

1 tsp chilli flakes

500g beef mince

500g pork mince

1 cup (75g) dried breadcrumbs

2 eggs, lightly beaten

2 tbs Worcestershire sauce

1 tbs wholegrain mustard

2 tbs maple syrup

Pickles, mustard, salad leaves and sliced baguette, to serve

PUTTING IT ALL TOGETHER: 

1. Preheat oven to 190°C. Grease a 2-litre loaf tin and line it with prosciutto, allowing slices to overhang and tucking 1 whole leaf of sage under each slice where it overlaps with the next.

2. Heat oil in a non-stick frying pan over medium heat. Add onion and garlic and fry for 5 minutes or until softened. Add fennel seeds, chilli and chopped sage and cook for 1 minute or until fragrant. Cool completely, then combine with mince, breadcrumbs, egg, Worcestershire sauce and mustard and season well. Press mixture firmly into tin and fold overhanging prosciutto over the top.

3. Bake for 45-55 minutes until juices run clear when a skewer is inserted in the centre. Remove meatloaf from oven and increase oven to 220°C. Cool the meatloaf in the tin for 5 minutes, then remove and place top-side up on a wire rack set over a lined baking tray. Brush top and sides of meatloaf with maple syrup and roast for a further 5 minutes or until prosciutto is crisp. Rest for 15 minutes. Cut meatloaf into thick slices and serve with pickles, mustard, salad leaves and baguette

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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YOU GOT BEEF? WE GOT BEEF TOO…

BEEF SKEWERS WITH BEETROOT, RADISH AND GRAIN SALAD

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

MAKES: 4

WHAT'S IN IT?

1kg beef rump, trimmed, cut into 3cm cubes

120g butter, softened

2 tbs horseradish cream

Watercress tips, to serve

Beetroot, radish and grain salad

½ cup (100g) quinoa

½ bunch each target beetroot, baby beetroot and radish, thinly sliced (we used a mandoline)

1 red apple, thinly sliced (we used a mandoline)

¼ bunch dill, leaves finely chopped, plus fronds to serve

Horseradish Vinaigrette

¼ cup extra-virgin olive oil

2 tbs red wine vinegar

1 tsp horseradish cream

PUTTING IT ALL TOGETHER: 

1. For the salad, cook quinoa according to the packet instructions, then cool. Place in a large bowl with remaining ingredients.

2. Thread beef onto 8 metal skewers. Mix butter and horseradish cream in a small bowl and season. Spread half the butter over beef. Heat a barbecue or grill pan to high and cook skewers in batches, turning often, for 3-5 minutes or until charred and medium rare. Place on a platter, brush with remaining horseradish butter, cover loosely with foil and rest for 3 minutes.

3. For the vinaigrette, shake ingredients together in a jar.

4. Add half the vinaigrette to the salad and toss to coat. Place on a platter, top with beef skewers, drizzle with remaining vinaigrette, if desired, and top with watercress and fennel fronds.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MEAT MEAT MEAT!!!!

BEEF BIBIMBAP BOWL

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

MAKES: 4

WHAT'S IN IT?

1½ cups long-grain rice

1-2 tbs sambal oelek (depending on desired heat)

2 tsp sesame oil

2 tbs rice bran oil

100g shiitake mushrooms, trimmed, halved

2 tbs soy sauce

2 x 250g rump steaks

4 fried eggs, avocado wedges and watercress sprigs, to serve

Quick Pickles

½ cup (125ml) rice wine vinegar

2 tbs sugar

½ bunch baby (Dutch) carrots, trimmed, thinly sliced (we used a mandoline)

1 bunch radishes, trimmed, thinly sliced (we used a mandoline)

1 Lebanese cucumber, halved horizontally, seeds removed, sliced

PUTTING IT ALL TOGETHER: 

1. Cook rice according to packet instructions.

2. For quick pickles, place vinegar, sugar, ½ cup (125ml) water and 2 tsp salt in a pan over high heat. Bring to the boil and simmer for 1 minute or until sugar and salt dissolve. Remove from heat and set aside to cool. Place vegetables in a container, pour in cooled liquid, and turn to coat. Leave to pickle for at least 10 minutes.

3. To make a chilli sauce, combine sambal and sesame oil in a small bowl. Set aside.

4. Heat 1 tbs rice bran oil in a large non-stick frypan over medium-high heat. Add mushrooms and cook for 2 minutes. Deglaze pan with 1 tbs soy sauce, then transfer mushrooms to a plate and cover loosely with foil. Heat remaining oil in the same pan. Cook steaks 2 minutes each side for medium-rare or to your liking. Deglaze pan with remaining soy sauce. Transfer steaks to the plate with mushrooms. Rest for 5 minutes, loosely covered with foil.

5. Thinly slice steaks. Drain pickles. Divide rice among serving bowls and top with pickles, steak, mushrooms, egg, avocado and watercress, and serve with chilli sauce.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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  • Dec 11, 2022 PEA, BEAN & HERB SALAD WITH FETA
  • May 1, 2021 BUTTERFLIED JERK CHICKEN
  • Nov 4, 2020 PAPRIKA CHILI CHICKEN SKEWERS W/ CREAMY PERI PERI
  • Nov 22, 2019 EASY VEGETARIAN PASTA
  • Nov 22, 2019 FISH TACOS
  • Nov 22, 2019 HARISSA LAMB CHOPS W/ CARROT & RASIN SALAD
  • Nov 22, 2019 CHORIZO, MOZZARELLA & PEACH SALAD
  • Nov 22, 2019 MEXICAN STYLE CLUB SANDWICH
  • Mar 26, 2018 5 MIN CHICKEN BREAST
  • Dec 15, 2016 OSTRICH STEAK SANDWICH
  • Oct 5, 2016 BBQ SPICED CHICKEN W/ CHARRED CORN
  • Mar 24, 2016 GRILLED PRAWNS
• BEEF
  • Oct 20, 2025 RIB EYE STEAK
  • Jul 1, 2025 SPAGHETTI MEATBALLS
  • Jul 1, 2025 SLOW COOKED BEEF CHEEKS
  • Feb 18, 2025 CRUMBED STEAK SANDWICH W/ HERBED MAYO
  • Jan 29, 2025 STEAK AU POIVRE
  • Jan 29, 2025 STEAK W/ DIANE SAUCE
  • Jan 29, 2025 STEAK W/ CAFE DE PARIS
  • Jan 28, 2025 SMASH BURGER
  • Jun 14, 2024 BEEF CHEEKS, GREMOLATA, MASH
  • Jun 14, 2024 BEEFED UP BOLOGNESE
  • Jan 18, 2023 CARNE ASADA W/ SALSA VERDE TACO
  • Dec 14, 2022 AUSSIE BURGER WITH THE LOT
  • Nov 6, 2022 HERB ANCHOVY STEAK BUTTER
  • Jun 3, 2019 MEXICAN MEATBALL SOUP
  • Apr 8, 2019 ARGENTINIAN STYLE BLACKENED RUMP STEAK W/ SALSA CRIOLLA
  • Feb 17, 2019 T-BONE STEAK W/ ASIAN STYLE MUSHROOMS
  • Oct 16, 2018 MAPLE GLAZED MEATLOAF
  • May 21, 2018 BEEF SKEWERS WITH BEETROOT, RADISH AND GRAIN SALAD
  • Apr 30, 2018 BEEF BIBIMBAP BOWL
  • Mar 20, 2018 SKIRT STEAK FAJITAS WITH CHIMICHURRI
  • Aug 29, 2017 SCOTCH STEAK, ANCHOVY BUTTER AND QUICK FRIES
  • Jan 21, 2017 BILTONG, FIG & BRIE MINI PIZZA
  • Nov 29, 2016 CLASSIC CHEESEBURGER
  • Mar 26, 2016 BEEF & BACON CHEESE BURGER
• BEER
  • Oct 5, 2016 DRUNKEN CLAMS
  • Mar 24, 2016 BEER BRAISED MUSSELS
• BREAD
  • Sep 18, 2024 MOROCCAN CHICKEN FLATBREADS
  • May 17, 2023 POPE LEO BREAD
  • May 27, 2020 SIMPLE FLATBREADS
• BREAKFAST
  • Aug 20, 2025 STRAPATSADA
  • Aug 12, 2025 CURRIED KIDNEYS
  • Feb 16, 2025 VEGEMITE & Cheese Mini Quiches
  • Aug 15, 2023 VEGEMITE SMASHED AVO PIZZA
  • Nov 27, 2022 SUMMER FRITTATA
  • Oct 30, 2022 SMOKEY SAUSAGE AND EGG BREAKFAST MUFFIN
  • Aug 28, 2022 TOMATOES ON TOAST
  • Jul 3, 2022 EGG SABICH SANDWICH
  • Aug 27, 2021 MY SAVOURY BREAKFAST BOWL
  • Oct 14, 2019 EASY KETO OMELETTE
  • Jan 21, 2017 LEFTOVER CURRY SAUCE SCRAMBLED EGGS
  • Jan 13, 2017 SMASHED AVO, CHERRY TOMS, GOATS CHEESE TOATS
  • Mar 24, 2016 ZUCCHINI SCRAMBLED EGGS
• BUDGET
  • Jul 18, 2023 SIMPLE PORK RISSOLES
  • Feb 5, 2017 SALMON, SWEET POTATO FISH CAKES
  • Feb 5, 2017 GREEN FRITTATA
  • Jan 21, 2017 JAX'S ZUCHINNI LASAGNE
  • Oct 5, 2016 QUICK CHORIZO BOLOGNESE
  • Mar 31, 2016 TUNA & CHICKPEA SALAD IN A JAR
  • Mar 26, 2016 MIE GORENG
  • Mar 24, 2016 ZUCCHINI SCRAMBLED EGGS
• BURGER
  • Jan 28, 2025 SMASH BURGER
  • Aug 3, 2023 Crispy Light Australian Hoki Sandwich
  • Apr 15, 2023 MEATBALL SUB
  • Mar 29, 2023 Summer Sandwich: Bacon, Cucumber, Avo, Goat’s Cheese
  • Dec 14, 2022 AUSSIE BURGER WITH THE LOT
  • Oct 30, 2022 SMOKEY SAUSAGE AND EGG BREAKFAST MUFFIN
  • Jul 3, 2022 EGG SABICH SANDWICH
  • Mar 3, 2021 FRIED CHICKEN BURGER W/ HABANERO MAY + GREEN CHILI JAM
  • Jan 31, 2021 MEXICAN BUTTERFLIED CHICKEN TACOS W/ CORIANDA JALAPENO CREMA
  • Nov 22, 2019 MEXICAN STYLE CLUB SANDWICH
  • Jun 3, 2019 DROWNED SANDWICH (TORA AHOGADA)
  • Feb 17, 2019 HERBY PORK AND VEAL BURGER W/ AVOCADO AIOLI
  • Sep 11, 2018 BUFFALO CHICKEN BURGER
  • Feb 2, 2018 KOREAN FRIED CHICKEN BURGER
  • Jan 19, 2017 FRESH CHICKEN SALAD ROLL
  • Dec 15, 2016 OSTRICH STEAK SANDWICH
  • Nov 29, 2016 KOREAN PORK BURGER WITH GOCHUJAN MAYO
  • Nov 29, 2016 JAPANESE CRISPY CALAMARI BURGER
  • Nov 29, 2016 CLASSIC CHEESEBURGER
  • Nov 8, 2016 JAX'S ROADSIDE CHICKEN BURGERS
  • Mar 31, 2016 PRAWN AND AVO ROLL
  • Mar 31, 2016 MAC N' CHEESE SNAG (HOTDOG)
  • Mar 31, 2016 PULLED PORK ROLLS W/ SPECIAL CHILI SAUCE
  • Mar 26, 2016 BEEF & BACON CHEESE BURGER
• BUTTER
  • Jan 29, 2025 STEAK W/ CAFE DE PARIS
• CHEESE
  • Jul 23, 2025 CHILI OIL MAC N CHEESE
  • Jul 1, 2025 VEGEMITE, CHEESE & CARROT SCROLL
  • Feb 16, 2025 VEGEMITE & Cheese Mini Quiches
  • Sep 27, 2024 CRISPY POTATOES W/ BLUE CHEESE WHIP
  • Feb 4, 2024 HAM & PINEAPPLE PIZZA
  • May 24, 2023 CHORIZO & BEAN DIP
  • Mar 15, 2023 FRENCH ONION DIP
  • Nov 27, 2022 SUMMER FRITTATA
  • Nov 22, 2019 CHORIZO, MOZZARELLA & PEACH SALAD
  • Feb 5, 2017 WILD RICE & HALOUMI SALAD
  • Jan 31, 2017 ANG'S LEMON SWEET CORN PASTA
  • Oct 15, 2016 GOATS CHEESE, PEA AND LEMON RISOTTO
• CHICKEN
  • Oct 20, 2025 CHILAQUILES
  • Jul 15, 2025 CHICKEN PARMIGIANA
  • Jul 1, 2025 SWEET CORN & CHICKEN SOUP
  • Jan 29, 2025 CHICKEN CAESAR LAYER SALAD
  • Sep 18, 2024 MOROCCAN CHICKEN FLATBREADS
  • Feb 7, 2024 BBQ CHICKEN PIZZA WITH SPICY MAYO
  • Aug 22, 2023 VEGEMITE CHARRED CHICKEN WRAP
  • Mar 20, 2023 CHICKEN AL PASTOR TACOS
  • Jan 4, 2023 LEFT OVER ROAST CHOOK TACO
  • Sep 14, 2022 GREEN CURRY CHICKEN WINGS
  • Aug 6, 2022 PERI PERI CHICKEN LIVERS
  • Aug 3, 2022 CHICKEN NUGGETS WITH SPECIAL SAUCE
  • Aug 25, 2021 SOY POACHED CHICKEN
  • May 1, 2021 BUTTERFLIED JERK CHICKEN
  • Mar 3, 2021 FRIED CHICKEN BURGER W/ HABANERO MAY + GREEN CHILI JAM
  • Jan 31, 2021 MEXICAN BUTTERFLIED CHICKEN TACOS W/ CORIANDA JALAPENO CREMA
  • Nov 4, 2020 PAPRIKA CHILI CHICKEN SKEWERS W/ CREAMY PERI PERI
  • Sep 2, 2020 CHICKEN & LEEK PIE W/ SOUR CREAM PARMESAN PASTRY
  • Jul 20, 2020 CHICKEN MOLE TACOS
  • May 7, 2020 CHICKEN W/ WHITE WINE, BAY & MUSTARD
  • Apr 13, 2020 CHICKEN POT PIE
  • Nov 22, 2019 MEXICAN STYLE CLUB SANDWICH
  • Oct 17, 2019 ZESTY CHICKEN BROTH W/ BROCCOLI RICE & GREENS
  • Jul 26, 2019 MEXICAN ROADSIDE CHICKEN W/ CHARRED TOMATO SALSA
  • Jun 3, 2019 SMOKY CHICKEN ENCHILADA
  • Apr 8, 2019 CHICKEN AND APRICOT TAGINE
  • Apr 8, 2019 SPEEDY CHICKEN & COCONUT NOODLE BROTH
  • Feb 17, 2019 LEMON & OREGANO CHICKEN SKEWERS W/ GRILLED EGGPLANT
  • Oct 18, 2018 MISO & SHITAKE CHICKEN BOWL
  • Sep 11, 2018 BUFFALO CHICKEN BURGER
  • Sep 7, 2018 BUTTER CHICKEN
  • Aug 30, 2018 ASIAN CHICKEN MEATBALLS W/ NOODLES
  • Aug 23, 2018 CHICKEN SOUP
  • Jul 20, 2018 STICKY CHICKEN DRUMSTICKS
  • Mar 26, 2018 ONE PAN ZA'ATAR ROASTED DRUMSTICKS
  • Mar 26, 2018 JAPANESE BENTO BOX
  • Mar 26, 2018 CHICKEN KEBAB BOX
  • Mar 26, 2018 5 MIN CHICKEN BREAST
  • Mar 20, 2018 BUTTERMILK SCHNITZEL WITH BITTER LEAF SALAD AND SWEET POTATO CHIPS
  • Feb 2, 2018 KOREAN FRIED CHICKEN BURGER
  • Jan 24, 2018 CHICKEN TACO BOWL
  • Jan 24, 2018 CHICKEN LARB (ITS LARBLY)
  • Aug 29, 2017 THAI CHICKEN MEATBALLS
  • Jul 10, 2017 BAKED "FRIED" CHICKEN
  • Jul 10, 2017 BUTTER CHICKEN
  • May 15, 2017 MIDDLE EASTERN ROAST CHICKEN W/ COUS COUS
  • Apr 3, 2017 CHICKEN WONTON NOODLE SOUP
  • Feb 5, 2017 CHICKEN LARB SALAD W. LIME DRESSING
  • Jan 19, 2017 FRESH CHICKEN SALAD ROLL
  • Jan 16, 2017 CHICKEN SOUP (FOR THE SOUL)
  • Nov 8, 2016 JAX'S ROADSIDE CHICKEN BURGERS
  • Oct 5, 2016 BBQ SPICED CHICKEN W/ CHARRED CORN
  • Mar 31, 2016 CHICKEN, BACON & PEACH SALAD
  • Mar 24, 2016 SHANTI HOME BUTTER CHICKEN
• CHINESE
  • Dec 5, 2023 PEKING PORK PANCAKES
  • Dec 4, 2021 CHILI OIL
  • Jul 10, 2017 SWEET & SOUR PORK
  • Apr 3, 2017 TOFU WITH GARLIC AND GINGER SAUTÉED ENOKI MUSHROOMS
  • Apr 3, 2017 STEAMED GINGER FISH FILLETS
  • Apr 3, 2017 CHAR SUI PORK
  • Apr 3, 2017 CHICKEN WONTON NOODLE SOUP
  • Apr 3, 2017 CHILI CRAB WITH EGG NOODLES
  • Nov 8, 2016 STICKY PORK RASHERS
  • Oct 5, 2016 DRUNKEN CLAMS
• CHORIZO
  • Jan 21, 2024 BEAN, KALE & CHORIZO SOUP
  • May 24, 2023 CHORIZO & BEAN DIP
  • Jun 3, 2019 MEXICAN MEATBALL SOUP
  • Jun 3, 2019 GREEN RICE W/ PRAWNS
• CHRISTMAS
  • Jan 29, 2025 HOW TO PEEL PRAWNS
  • Jan 29, 2025 CHRISTMAS HAM W/ MANGO CHILI GLAZE
  • Jan 21, 2024 HOW TO PREPARE A CHRISTMAS HAM
  • Dec 3, 2023 SWEET CORN WITH HOT CHILLI HONEY BUTTER
  • Nov 28, 2023 HOT CHILLI HONEY & CHIPOTLE GLAZED HAM
  • Mar 24, 2016 MARMALADE GLAZED HAM
• COCKTAIL
  • May 26, 2023 MAKER'S MARK GOLD RUSH
  • Nov 17, 2022 FILTHY MARTINI
• CURRY
  • Aug 12, 2025 CURRIED KIDNEYS
  • Aug 7, 2025 CRISPY TINNED POTATOES W/ TANDOORI DIP
  • Jul 9, 2025 PALAK PANEER
  • Sep 27, 2024 CAMPERVAN CURRY
  • Jul 23, 2023 CAULI-BLOSSOM W/ CREAMY CURRY WHIP
  • May 25, 2023 LENTIL DHAL W/ BURNT CABBAGE FRY
  • Jul 26, 2019 DHAL W/ TOMATO, TAMARIND & CAULIFLOWER
  • Mar 20, 2018 TAMARIND AND COCONUT FISH CURRY
  • Jul 10, 2017 GREEN THAI FISH CURRY
  • Jul 10, 2017 BUTTER CHICKEN
  • May 15, 2017 INDIAN LAMB SHANK POT ROAST
  • Jan 21, 2017 LEFTOVER CURRY SAUCE SCRAMBLED EGGS
  • Jan 14, 2017 DURBAN FISH CURRY
• DELICIOUS MAGAZINE
  • Mar 20, 2018 MARINATED TOFU NOODLE BOWL WITH CARAMELISED PINEAPPLE
  • Aug 29, 2017 OKRA & EGG CURRY W/ RICE AND FRAGRANT HERBS
  • Aug 29, 2017 FISH, BEAN AND RICE BOWL WITH SPICY GREEN DRESSING
  • Aug 29, 2017 SCOTCH STEAK, ANCHOVY BUTTER AND QUICK FRIES
  • Aug 29, 2017 THAI CHICKEN MEATBALLS
  • Aug 29, 2017 SPRING VEGETABLE TART
  • Jul 10, 2017 BAKED "FRIED" CHICKEN
  • Jul 10, 2017 SWEET & SOUR PORK
  • Jul 10, 2017 GREEN THAI FISH CURRY
  • Jul 10, 2017 ZUCCHINI TURKISH GOZLEME
  • Jul 10, 2017 BUTTER CHICKEN
  • May 15, 2017 LAMB MINI ROAST W/ KALE AND BRUSSEL SPROUT SALAD
  • May 15, 2017 WHOLE ROAST CAULIFLOWER W/ TAHINI & HAZELNUTS
  • May 15, 2017 MIDDLE EASTERN ROAST CHICKEN W/ COUS COUS
  • May 15, 2017 ROASTED MULLET WITH CANNELLINI BEANS
  • May 15, 2017 INDIAN LAMB SHANK POT ROAST
  • Apr 3, 2017 TOFU WITH GARLIC AND GINGER SAUTÉED ENOKI MUSHROOMS
  • Apr 3, 2017 STEAMED GINGER FISH FILLETS
  • Apr 3, 2017 CHAR SUI PORK
  • Apr 3, 2017 CHICKEN WONTON NOODLE SOUP
  • Apr 3, 2017 CHILI CRAB WITH EGG NOODLES
  • Feb 5, 2017 CHICKEN LARB SALAD W. LIME DRESSING
  • Feb 5, 2017 WILD RICE & HALOUMI SALAD
  • Feb 5, 2017 SPICED KANGAROO W. SUPER SLAW
  • Feb 5, 2017 SALMON, SWEET POTATO FISH CAKES
  • Feb 5, 2017 GREEN FRITTATA
  • Nov 8, 2016 SQUID PAELLA
  • Nov 8, 2016 CHORIZO NACHOS
  • Nov 8, 2016 STICKY PORK RASHERS
  • Nov 8, 2016 VEGO TOM YUM NOODELS
  • Nov 8, 2016 JAX'S ROADSIDE CHICKEN BURGERS
  • Oct 5, 2016 QUICK CHORIZO BOLOGNESE
  • Oct 5, 2016 CHILLI BEAN PORK TACOS
  • Oct 5, 2016 DRUNKEN CLAMS
  • Oct 5, 2016 BBQ SPICED CHICKEN W/ CHARRED CORN
  • Oct 5, 2016 ROAST MISO MUSHROOMS W/ GAI LAN
• DIP
  • Aug 7, 2025 CRISPY TINNED POTATOES W/ TANDOORI DIP
  • Sep 27, 2024 CRISPY POTATOES W/ BLUE CHEESE WHIP
  • Jul 23, 2023 CAULI-BLOSSOM W/ CREAMY CURRY WHIP
  • Jun 8, 2023 BUFFALO DIP
  • May 24, 2023 CHORIZO & BEAN DIP
  • Apr 12, 2023 ARTICHOKE & SPINACH DIP
  • Mar 15, 2023 FRENCH ONION DIP
• DRESSING
  • Oct 5, 2022 TAHINI AND SOY DRESSING (SAUCE)
• DRINK
  • Jan 29, 2025 PALOMA (NEW) OLD FASHIONED
  • Feb 15, 2024 SPICY WATERMELON MARGARITA
  • May 26, 2023 MAKER'S MARK GOLD RUSH
  • Feb 22, 2023 WATERMELON & BERRY HARD FIZZ PUNCH
  • Nov 17, 2022 FILTHY MARTINI
  • Nov 2, 2022 FIZZ SLUSHIE
• EGGS
  • Aug 20, 2025 STRAPATSADA
  • Feb 16, 2025 VEGEMITE & Cheese Mini Quiches
  • Aug 15, 2023 VEGEMITE SMASHED AVO PIZZA
  • Jan 25, 2023 PRAWN, BEAN & HERB SALAD
  • Nov 27, 2022 SUMMER FRITTATA
  • Oct 30, 2022 SMOKEY SAUSAGE AND EGG BREAKFAST MUFFIN
  • Jul 3, 2022 EGG SABICH SANDWICH
  • Aug 27, 2021 MY SAVOURY BREAKFAST BOWL
  • Oct 14, 2019 EASY KETO OMELETTE
  • May 20, 2018 PRAWN, SUGAR SNAPS, BEANS AND HERB SALAD
  • Aug 29, 2017 OKRA & EGG CURRY W/ RICE AND FRAGRANT HERBS
  • Feb 5, 2017 GREEN FRITTATA
  • Jan 21, 2017 LEFTOVER CURRY SAUCE SCRAMBLED EGGS
  • Mar 24, 2016 ZUCCHINI SCRAMBLED EGGS
• FRENCH
  • Jan 29, 2025 STEAK W/ CAFE DE PARIS
  • Mar 31, 2016 MUSSELS & FRIES
• GLUTEN FREE
  • Jul 1, 2025 GARLIC & PRAWN FRIED RICE
  • Oct 9, 2022 SWEET POTATO, AVO AND QUINOA SALAD
  • Oct 17, 2019 MAPLE GLAZED SALMON & GREENS
  • Mar 20, 2018 BUTTERMILK SCHNITZEL WITH BITTER LEAF SALAD AND SWEET POTATO CHIPS
  • Mar 20, 2018 PRAWN, CHORIZO AND CORN SPAGHETTI
  • Mar 20, 2018 SKIRT STEAK FAJITAS WITH CHIMICHURRI
  • Mar 20, 2018 TAMARIND AND COCONUT FISH CURRY
  • Mar 20, 2018 MARINATED TOFU NOODLE BOWL WITH CARAMELISED PINEAPPLE
• GREEK
  • Aug 20, 2025 STRAPATSADA
  • Jul 11, 2025 PALAK PANEER SPANAKOPITA
  • Jul 1, 2025 GREEK STYLE WRAP (THINGY)
• HAM
  • Jan 29, 2025 CHRISTMAS HAM W/ MANGO CHILI GLAZE
• HAYDEN QUINN SOUTH AFRICA
  • Jan 24, 2017 VENISON RICE NOODLES
  • Jan 21, 2017 BILTONG, FIG & BRIE MINI PIZZA
  • Jan 19, 2017 FRESH CHICKEN SALAD ROLL
  • Jan 14, 2017 DURBAN FISH CURRY
  • Dec 15, 2016 OSTRICH STEAK SANDWICH
  • Oct 15, 2016 GOATS CHEESE, PEA AND LEMON RISOTTO
  • Sep 15, 2016 SMOKED FISH + GREENS
  • Sep 9, 2016 TOMATO SALAD
• HEALTHY
  • Nov 27, 2022 SUMMER FRITTATA
  • Oct 17, 2019 MAPLE GLAZED SALMON & GREENS
  • Oct 17, 2019 ZESTY CHICKEN BROTH W/ BROCCOLI RICE & GREENS
  • May 22, 2018 LAMB RUMP WITH ZA'ATAR ROASTED CARROTS AND YOGHURT DRESSING
  • May 21, 2018 KINGFISH CEVICHE TACOS
  • May 21, 2018 BEEF SKEWERS WITH BEETROOT, RADISH AND GRAIN SALAD
  • May 21, 2018 CAULIFLOWER STEAKS, WHITE BEAN PUREE & ALMOND TABBOULEH
  • May 20, 2018 PRAWN, SUGAR SNAPS, BEANS AND HERB SALAD
  • Apr 30, 2018 CLASSIC RAW BOWL W/ AVOCADO TAHINI DRESSING
  • Aug 29, 2017 OKRA & EGG CURRY W/ RICE AND FRAGRANT HERBS
  • Aug 29, 2017 SPRING VEGETABLE TART
  • May 15, 2017 WHOLE ROAST CAULIFLOWER W/ TAHINI & HAZELNUTS
  • Apr 3, 2017 STEAMED GINGER FISH FILLETS
  • Feb 22, 2017 YELLOW TAIL CRUDO
  • Feb 5, 2017 CHICKEN LARB SALAD W. LIME DRESSING
  • Feb 5, 2017 WILD RICE & HALOUMI SALAD
  • Feb 5, 2017 SPICED KANGAROO W. SUPER SLAW
  • Feb 5, 2017 SALMON, SWEET POTATO FISH CAKES
  • Feb 5, 2017 GREEN FRITTATA
  • Jan 21, 2017 JAX'S ZUCHINNI LASAGNE
  • Jan 21, 2017 LEFTOVER CURRY SAUCE SCRAMBLED EGGS
  • Jan 16, 2017 CHICKEN SOUP (FOR THE SOUL)
  • Oct 5, 2016 ROAST MISO MUSHROOMS W/ GAI LAN
  • Sep 15, 2016 SMOKED FISH + GREENS
  • Sep 9, 2016 TOMATO SALAD
  • Mar 31, 2016 GRILLED SALMON, RICE & BARLEY BOWL
  • Mar 26, 2016 PRAWN, QUINOA, AVOCADO & KALE SALAD
  • Mar 24, 2016 ZUCCHINI SCRAMBLED EGGS
• HONEY
  • Jun 15, 2023 STICKY HONEY BOURBON RIBS
• INDIAN
  • Aug 7, 2025 CRISPY TINNED POTATOES W/ TANDOORI DIP
  • Jul 11, 2025 PALAK PANEER SPANAKOPITA
  • Jul 10, 2025 PALAK PANEER PIZZA
  • Jul 9, 2025 PALAK PANEER
  • Sep 27, 2024 CAMPERVAN CURRY
  • Jul 23, 2023 CAULI-BLOSSOM W/ CREAMY CURRY WHIP
  • May 25, 2023 LENTIL DHAL W/ BURNT CABBAGE FRY
  • Jul 26, 2019 MOROCCAN FISH & CHICKPEA CURRY
  • Jul 26, 2019 DHAL W/ TOMATO, TAMARIND & CAULIFLOWER
  • Sep 7, 2018 BUTTER CHICKEN
  • Mar 20, 2018 TAMARIND AND COCONUT FISH CURRY
  • Aug 29, 2017 OKRA & EGG CURRY W/ RICE AND FRAGRANT HERBS
  • Jul 10, 2017 BUTTER CHICKEN
  • May 15, 2017 INDIAN LAMB SHANK POT ROAST
  • Jan 14, 2017 DURBAN FISH CURRY
  • Mar 24, 2016 SHANTI HOME BUTTER CHICKEN
• ITALIAN
  • Aug 20, 2025 STRAPATSADA
  • Aug 2, 2025 PUMPKIN LASAGNE
  • Jul 1, 2025 CAVALO NERO MISO PASTA
  • Jul 1, 2025 SPAGHETTI MEATBALLS
  • Nov 30, 2022 PEA & PROSCIUTTO LASAGNE PASTA
  • May 15, 2017 ROASTED MULLET WITH CANNELLINI BEANS
  • Jan 31, 2017 ANG'S LEMON SWEET CORN PASTA
  • Jan 21, 2017 JAX'S ZUCHINNI LASAGNE
  • Oct 15, 2016 GOATS CHEESE, PEA AND LEMON RISOTTO
  • Oct 5, 2016 QUICK CHORIZO BOLOGNESE
• JAPANESE
  • Jul 1, 2025 CAVALO NERO MISO PASTA
  • Oct 5, 2022 TAHINI AND SOY DRESSING (SAUCE)
  • Oct 2, 2022 CHARRED CABBAGE WITH MISO BUTTER
  • Jul 31, 2022 MISO CARAMEL EGGPLANT
  • Jul 28, 2022 RAMEN RISOTTO
  • Aug 25, 2021 SOY POACHED CHICKEN
  • Mar 26, 2018 JAPANESE BENTO BOX
  • Nov 29, 2016 KOREAN PORK BURGER WITH GOCHUJAN MAYO
  • Nov 29, 2016 JAPANESE CRISPY CALAMARI BURGER
  • Oct 5, 2016 ROAST MISO MUSHROOMS W/ GAI LAN
• KETO
  • Oct 17, 2019 MAPLE GLAZED SALMON & GREENS
  • Oct 17, 2019 ZESTY CHICKEN BROTH W/ BROCCOLI RICE & GREENS
  • Oct 14, 2019 EASY KETO OMELETTE
  • Oct 14, 2019 KETO LAMB SKEWERS
• KOREAN
  • Feb 2, 2018 KOREAN FRIED CHICKEN BURGER
  • Nov 29, 2016 KOREAN PORK BURGER WITH GOCHUJAN MAYO
  • Oct 5, 2016 CHILLI BEAN PORK TACOS
• LAMB
  • Aug 12, 2025 CURRIED KIDNEYS
  • Jul 1, 2025 GREEK STYLE WRAP (THINGY)
  • Feb 18, 2025 SPICED LAMB W/ GARLIC LEMON SAUCE
  • Jun 29, 2023 SPICY LAMB AND CHICKPEA MINCE
  • May 6, 2023 BAHARAT SPICED LAMB LEG W/ FRESH HERB SALAD
  • Apr 28, 2023 LEMONGRASS LAMB CUTLETS
  • Sep 7, 2020 MEDITERRANEAN LAMB CUTLETS WITH TOMATO SALAD
  • Nov 22, 2019 HARISSA LAMB CHOPS W/ CARROT & RASIN SALAD
  • Oct 14, 2019 KETO LAMB SKEWERS
  • Oct 16, 2018 LAMB KOFTA W/ TAHINI SAUCE
  • Oct 16, 2018 MAPLE GLAZED MEATLOAF
  • May 22, 2018 LAMB RUMP WITH ZA'ATAR ROASTED CARROTS AND YOGHURT DRESSING
  • Apr 30, 2018 MIDDLE EASTERN LAMB BOWL
  • May 15, 2017 LAMB MINI ROAST W/ KALE AND BRUSSEL SPROUT SALAD
  • May 15, 2017 INDIAN LAMB SHANK POT ROAST
• LUNCHES
  • Jul 1, 2025 VEGEMITE, CHEESE & CARROT SCROLL
  • Jul 1, 2025 GREEK STYLE WRAP (THINGY)
  • Feb 18, 2025 CRUMBED STEAK SANDWICH W/ HERBED MAYO
  • Jan 29, 2025 BANH MI STYLE HOT DOGS
  • Sep 18, 2024 MOROCCAN CHICKEN FLATBREADS
  • Sep 18, 2024 PULLED PORK BOWL
  • Aug 22, 2023 VEGEMITE CHARRED CHICKEN WRAP
  • Aug 3, 2023 Crispy Light Australian Hoki Sandwich
  • Apr 15, 2023 MEATBALL SUB
  • Dec 11, 2022 PEA, BEAN & HERB SALAD WITH FETA
  • Aug 28, 2022 TOMATOES ON TOAST
  • May 15, 2020 RISONI W/ SNAPPER, TOMATO & FENNEL
  • May 7, 2020 CHICKEN W/ WHITE WINE, BAY & MUSTARD
  • May 5, 2020 HOT SMOKED SALMON & POTATO SALAD
  • Apr 13, 2020 FISH PIE
  • Apr 13, 2020 CHICKEN POT PIE
  • Nov 22, 2019 EASY VEGETARIAN PASTA
  • Nov 22, 2019 FISH TACOS
  • Nov 22, 2019 HARISSA LAMB CHOPS W/ CARROT & RASIN SALAD
  • Nov 22, 2019 CHORIZO, MOZZARELLA & PEACH SALAD
  • Nov 22, 2019 MEXICAN STYLE CLUB SANDWICH
  • Jun 3, 2019 MEXICAN MEATBALL SOUP
  • Jun 3, 2019 GREEN RICE W/ PRAWNS
  • Jun 3, 2019 SMOKY CHICKEN ENCHILADA
  • Jun 3, 2019 SPICED PORK TACOS W/ PINEAPPLE SALSA
  • Jun 3, 2019 DROWNED SANDWICH (TORA AHOGADA)
  • Apr 8, 2019 CHICKEN AND APRICOT TAGINE
  • Feb 17, 2019 CALAMARI W/ POTATOES AND SALSA VERDE
  • Feb 17, 2019 LEMON & OREGANO CHICKEN SKEWERS W/ GRILLED EGGPLANT
  • Feb 17, 2019 T-BONE STEAK W/ ASIAN STYLE MUSHROOMS
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SKIRT STEAK FAJITAS WITH CHIMICHURRI

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

2 tsp each ground coriander, smoked paprika (pimenton) and dried oregano

¼ cup (60ml) extra virgin olive oil

600g skirt steak, trimmed

2 red onions, sliced into wedges

1 red capsicum, sliced into 1cm strips

1 yellow capsicum, sliced into 1cm strips

1 tbs red wine vinegar

8 gluten-free corn tortillas, warmed

Sour cream, avocado, lime wedges, to serve

Chimichurri

1 bunch coriander, leaves chopped

1/3 (80ml) cup extra virgin olive oil

2 tbs red wine vinegar

1 red chilli, seeds removed, chopped

1 garlic clove, crushed

PUTTING IT ALL TOGETHER: 

1.  Combine spices, oregano and 2 tbs olive oil in a shallow dish. Season well. Add steak, coat well and marinate for 20 minutes.

2. For the chimichurri, combine ingredients in a small bowl, season and set aside.

3. Combine red onion and capsicum in a bowl, add remaining olive oil, season and toss to coat. Heat a barbecue or grill pan to a high heat. Cook steak for 6-8 minutes each side for medium-rare. Rest on a plate, loosely covered with foil.

4. Heat a frypan over high heat and cook onion and capsicum for 3 minutes, or until charred and tender. Deglaze with vinegar.

5. Thinly slice steak. Divide onion mixture among warm tortillas, top with steak and drizzle with chimichurri. Serve with sour cream, avocado and lime wedges.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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