STRAPATSADA

RECIPE DEVELOPED FOR LEGGO’S

Twist up your classic breakfast scrambled eggs with this Greek inspired Strapatsada.
It is quick, easy and adds a nice kick to the morning routine.

Serves 1-2
Cook 15mins

1 tbs butter
1/2 jar Leggo's Gourmet Tomato & Adelaide Hills Chardonnay Pasta Sauce 390g
5 whole eggs, whisked
Extra virgin olive oil, to dress
Parsley, finely chopped, to garnish

Dill, finely chopped, to garnish
Wedge of lemon, to serve

Feta, crumbled, to serve 

Fresh bread or crusty toast, to serve

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Step 1. Place a medium fry pan or skillet over a medium high heat. Add butter and then the Leggo’s Gourmet Tomato & Adelaide Hills Chardonnay Pasta sauce. Now you want to cook this for 5-10mins to reduce nicely, thicken slightly and really enhance those flavours.

Step 2. Reduce the heat slightly and add the eggs, stir through the sauce until fully incorporated and keep stirring until eggs have just set.

Step 3. To serve, dish out on plates, top a drizzle of olive oil, add herbs and cheese to your liking and eat with fresh or crusty bread!

MORE BREAKFAST OPTIONS

VEGEMITE & Cheese Mini Quiches

RECIPE DEVELOPED FOR VEGEMITE

Prep 00:15

Cook 01:00*

Makes 12

Super Easy

2 large brown onions, halved and sliced.
1 tbs olive oil
2 tsp sea salt 

1 sheet (approx. 27 x 36cm) all butter puff pastry
2 tbs VEGEMITE

3 eggs
150ml thickened cream

1/2 cup grated tasty cheese

Step 1. Make caramelised onion by cooking your onion in the oil with a seasoning of salt over a low medium heat. This process takes time and should be done gently to maximise flavour. Once the onions are jammy and a deep brown colour, remove from heat and set aside.

Step 2. Preheat your oven to 200C. Prepare a muffin tin with a quick spray of cooking oil. Using a 10cm circular pastry cutter cut 12 discs of pastry. Place each disk into the muffin tin pressing to the edges and up the sides. Grab a fork and prick the base of the pastry to prevent it from rising. Place into the oven and cook for 10mins or until the pastry just begins to puff and change colour. 

Step 3. While the pastry is still hot, use a pastry brush to brush the insides of the quiche shells with vegemite. Next add in a teaspoon of caramelised onion. Whisk together the eggs and cream until really well combined, using a small pouring jug, pour in the egg mixture, top with cheese and place back in the oven for a further 20mins or until the pastry and cheese is golden and the egg is cooked. 

Note:
*cooking time on this is slightly extended due to the caramelised onions, this can be significantly reduced if you purchase a store bought jarred caramelised onion mix. 

VEGEMITE SMASHED AVO PIZZA

RECIPE DEVELOPED FOR VEGEMITE & OONI

A great way to use your pizza oven at breakfast time. This is a play on the favourite smashed avo on toast; perfect for weekends with family or friends.

Prep 00:30 plus proofing time

Cook 00:10

Makes 1 pizza 

Capable Cooks

Ingredients List

Dough
250g strong flour 

4g instant yeast 

1 tsp fine salt 

160ml lukewarm water 

2 tsp olive oil 

Toppings

5 eggs 

2 tsp butter 

1 tbsp olive oil 

2 tbsp Vegemite 

1 cup shredded pizza cheese 

2 ripe avocados 

1/4 Lemon 

1/2 cup cherry tomatoes, halved 

Pea shoots to garnish

Hot sauce, optional 

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Method

Step 1. To make the pizza dough, place the flour, yeast, salt and olive oil in the bowl of an electric mixer fitted with a dough hook. Start the mixer on low speed and slowly pour in the water, reserving a little behind. Mix until it forms a shaggy dough. If it is too dry, add the rest of the water. Otherwise, continue to mix on medium speed for 5-10 minutes or until smooth and elastic. 

Step 2. Transfer the dough to a clean surface and knead it to form a ball. Place in a large bowl and cover. Allow it to rise on the bench until doubled in size. 

Step 3. When the dough has doubled, transfer the dough onto a clean surface, knocking out some of the gas and roll into a smooth ball once again. Place on a floured tray, cover again and allow it to double once more. 

Step 4. To prepare the pizza toppings, fry the eggs in butter and olive oil, season with salt and pepper and set aside. 

Step 5. Place the avocado flesh in a bowl and mash roughly with a fork. Season with lemon juice, salt and pepper. 

Step 6. Preheat the Ooni Volt pizza oven to 450℃. 

Step 7. Roll out or stretch the dough over a lightly floured surface and place onto a pizza peel. Spread the Vegemite thinly over the base and sprinkle the pizza cheese over the top. Slide the pizza onto the base of the pizza oven and bake for approximately 90 seconds. 

Step 8. Top with the avocado, fried eggs, cherry tomatoes and pea shoots. To finish, drizzle your favourite hot sauce over the top.

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MORE BREAKFAST RECIPES HERE 👇

PRAWN, BEAN & HERB SALAD

Fresh, easy and balanced; this salad is perfect on its own or as an addition to your summer lunch.

Prep 00:20

Cook N/A

Serves 4 (great as a side salad) 

Easy

1 cup (140g) pearl couscous

150g each green beans and 150g sugar snap peas, trimmed

1/4 bunch each coriander, parsley, mint and dill plus extra to garnish

4 Tbsp olive oil

2 Tbsp red wine vinegar

16 cooked prawns, peeled

4 eggs, soft-boiled and halved

1/3 cup (50g) hazelnuts, toasted, chopped

2 Tbsp baby capers

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Method 

Step 1. Bring a saucepan of salted water to the boil, add couscous and cook according to packet instructions. Pour into a sieve and cool under cold running water. Place in a bowl.

Step 2. Bring another saucepan of salted water to the boil and blanch the green beans for 2 minutes, then add sugar snaps and cook for a further minute or until al dente. Drain and plunge into iced water to cool completely, then drain.

Step 4. To serve, add the herbs, olive oil and red wine vinegar to the couscous and stir through. Toss through the beans and sugar snap peas. Season with salt and pepper. Place on a large platter, top with the prawns and eggs and scatter with hazelnuts and capers. Drizzle some more olive oil over the top. Garnish with extra herbs and black pepper.

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MORE SALAD…

MY SAVOURY BREAKFAST BOWL

RECIPE DEVELOPED FOR UNCLE TOBYS

Serves: 2

Prep time: 5 minutes 

Cooking time: 10 minutes 

Ingredients 

4 rashers streaky bacon 

2 x large free-range eggs 

2 teaspoons chilli oil 

2 leaves curly kale, stem removes and leaves roughly torn 

1 cup Uncle Tobys Traditional Rolled Oats 

500ml chicken stock 

20g salted butter 

2 spring onions, finely sliced 

1 tablespoons salted, roasted peanuts, roughly chopped 

Sea salt

Freshly ground black pepper 

Method 

1. Heat a large frying pan over medium heat and add bacon, slowly increasing heat as fat begins to render. Cook for 3-4 minutes on each side until crispy. Push bacon to the side of the pan and then crack in the eggs. Spoon the chilli oil around the edges of the eggs and cook for 3-5 minutes until eggs are crispy on the edges, the whites have set but the yolks are still soft. Scatter the kale around the pan and allow to crisp up on the edges in the last minute of the eggs cooking. Set the pan aside for serving. 

2. Add oats, stock and butter to a medium saucepan over low-medium heat. Cook, stirring for 5 minutes, or until the oats are tender, but still have a little texture. Add additional water if needed to keep the oats quite loose and not gluggy. 

3. Divide the oats between two serving bowls. Top with the fried bacon, egg and kale, spring onions and the roasted peanuts. Serve with a drizzle of  chili oil and a seasoning of sea salt flakes and pepper. 

WATCH THE VIDEO HERE 👇🏼

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EASY KETO OMELETTE

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

8 eggs

¾ cup (180ml) pure cream (or water)

1 cup mixed herbs, chopped (we used chives and parsley), plus extra to serve

1½ tbs ghee

3 spring onions, finely chopped, plus extra thinly sliced to serve

2 zucchini, cut into rounds

1 garlic, crushed

¾ cup frozen peas

2 cups leafy greens, such as baby spinach or chopped silverbeet

12 medium cooked wild prawns, peeled and cleaned

1 avocado, cut into wedges

Thinly sliced green chilli & lime wedges, to serve

PUTTING IT ALL TOGETHER: 

Set an oven grill to medium-high. Lightly whisk eggs, cream (or water) and herbs together in a bowl and season.

Heat ghee in a 22cm ovenproof frying pan over medium heat. Add spring onion and zucchini and cook, tossing regularly, for 2 minutes. Add garlic and peas, stir to combine and cook for a further minute, then add spinach and cook for a minute more until just wilted.

Pour in egg mixture. As it begins to set at the edges, use a spatula to draw the cooked egg towards the centre (without breaking it up), allowing the uncooked egg to run towards the edges. Cook for 2-3 minutes until base and sides are starting to firm up, then place under the preheated grill and cook for a further 3-4 minutes until puffed and firm

Top omelette with prawns, avocado, chilli and extra herbs and spring onion and serve with lime wedges.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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EGGS, SO HEALTHY, SO FILLING

PRAWN, SUGAR SNAPS, BEANS AND HERB SALAD

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

MAKES: 4

WHAT'S IN IT?

1 cup (140g) pearl couscous

100g each green beans, butter (yellow) beans and sugar snap peas, trimmed

¼ bunch each mint and parsley

16 cooked prawns, heads removed, tails intact

4 eggs, soft-boiled and halved

1/3 cup (50g) hazelnuts, toasted, chopped

Green herb oil

1/3 bunch each mint and parsley, leaves picked, plus extra leaves to serve

2 sprigs dill, leaves picked

1/3 cup (80ml) olive oil

1 tbs capers

Finely grated zest of 1 lemon, juice of ½

PUTTING IT ALL TOGETHER: 

1. Bring a saucepan of salted water to the boil, add couscous and cook according to packet instructions. Pour into a sieve and cool under cold running water. Place in a bowl.

2. Bring another saucepan of salted water to the boil and blanch green and yellow beans for 2 minutes, then add sugar snaps and cook for a further minute or until al dente. Drain and plunge into iced water to cool completely, then drain. Cut beans and sugar snaps into bite-sized pieces and add to couscous.

3. For the herb oil, place all the ingredients in a blender, season and blitz until smooth.

4. To serve, add herb oil and herbs to couscous mixture, season and toss to coat. Place on a large platter, top with prawns and eggs and scatter with hazelnuts.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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LIKE PRAWNS? YOU'LL LIKE THESE...

OKRA & EGG CURRY W/ RICE AND FRAGRANT HERBS

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

MAKES: 4

WHAT'S IN IT?

2 tbs olive oil

1 red onion, thinly sliced

2cm piece (10g) ginger, finely grated

2 green chillies, seeds removed, finely chopped, plus extra to serve

2 sprigs curry leaves, leaves picked, plus extra fried leaves to serve

3 garlic cloves, crushed

2 tbs garam masala

2 x 400g cans crushed tomatoes

250g okra, trimmed

8 eggs

Steamed basmati rice, naan bread, yoghurt, coriander to serve

PUTTING IT ALL TOGETHER: 

1. Heat oil in a large non-stick pan over medium heat. Add onion, ginger, chilli, curry leaves and garlic. Cook for 5 minutes or until soft. Add garam masala and cook for a further 1 minute or until fragrant. Add tomatoes plus ¾ cup (180ml) water, and stir to combine.

2. Bring to the boil, then lower heat to a simmer, and cook, stirring occasionally, for 5 minutes or until sauce has thickened. Add okra, stir to coat, and simmer for 7 minutes. Season.

3. Meanwhile, in a large saucepan, soft-boil eggs in boiling water for 7 minutes. Drain, remove shells, and halve.

4. Serve curry with rice and naan bread and top with eggs, yoghurt, coriander, extra chilli and fried curry leaves.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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  • 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
  • Apr 17, 2026 MICHELADA
  • Apr 8, 2026 LEMONGRASS THAI BASIL GIN COOLER
  • 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
  • Apr 17, 2026 MICHELADA
  • Apr 8, 2026 LEMONGRASS THAI BASIL GIN COOLER
  • Feb 18, 2026 BATIDA
  • Jan 28, 2026 RANCH WATER
  • 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
  • Apr 24, 2026 SHAKSHUKA
  • Apr 15, 2026 SPANISH NACHOS (BRAVAS SOGGY CRISPS)
  • Apr 8, 2026 HUEVOS RANCHEROS
  • Mar 19, 2026 THAI HOLY BASIL CHICKEN (ผัดกระเพราไก่ / Pad Kra Pao Gai)
  • 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
  • Feb 5, 2026 MOULES MARINIERES
  • 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
  • Jan 27, 2026 TANDOORI PRAWNS W/ MANGO COCONUT SALSA
  • 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
  • Dec 11, 2025 ZA'ATAR LAMB MEATBALLS
  • 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
  • Jan 27, 2026 SESAME BEEF MEATBALLS W/ SOBA NOODLES
  • 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
  • May 20, 2018 PRAWN, SUGAR SNAPS, BEANS AND HERB SALAD
  • Feb 5, 2017 SPICED KANGAROO W. SUPER SLAW
• MEDITERRANEAN
  • Apr 8, 2026 FISH, PEA & HERB ORZO
  • Feb 18, 2026 RAW ZUCCHINI SALAD W/ BURRATA
  • Feb 18, 2025 SPICED LAMB W/ GARLIC LEMON SAUCE
  • Nov 30, 2022 PEA & PROSCIUTTO LASAGNE PASTA
  • Sep 5, 2022 BAKED FISH
  • May 15, 2017 ROASTED MULLET WITH CANNELLINI BEANS
  • Jan 13, 2017 SMASHED AVO, CHERRY TOMS, GOATS CHEESE TOATS
  • Nov 29, 2016 GRILLED OCTOPUS SALAD
  • Nov 8, 2016 SQUID PAELLA
  • Mar 24, 2016 OCTOPUS PASTA SALAD
  • Mar 24, 2016 HOW TO PREPARE: OCTOPUS
• MEXICAN
  • Apr 17, 2026 MICHELADA
  • Apr 8, 2026 HUEVOS RANCHEROS
  • Jan 28, 2026 RANCH WATER
  • Oct 20, 2025 CHILAQUILES
  • Jan 29, 2025 MEXICAN 7 LAYER SALAD
  • Sep 18, 2024 PULLED PORK BOWL
  • Feb 15, 2024 SPICY WATERMELON MARGARITA
  • Feb 15, 2024 KINGFISH TOSTADA
  • Dec 7, 2023 Cubanos (Cuban Sandwich)
  • Dec 3, 2023 SWEET CORN WITH HOT CHILLI HONEY BUTTER
  • Nov 28, 2023 HOT CHILLI HONEY & CHIPOTLE GLAZED HAM
  • May 24, 2023 CHORIZO & BEAN DIP
  • Mar 20, 2023 CHICKEN AL PASTOR TACOS
  • Mar 6, 2023 Coca-Cola Pulled Pork Tacos
  • Feb 15, 2023 BEER BATTER FISH TACOS W/ JALAPEŃO TARTARE
  • Jan 30, 2023 VEGAN FRIED TOMATO TACO
  • Jan 18, 2023 CARNE ASADA W/ SALSA VERDE TACO
  • Jan 4, 2023 LEFT OVER ROAST CHOOK TACO
  • Jan 2, 2023 HARD SHELL TACOS
  • Aug 25, 2021 ASIAN STYLE BEEF NACHOS
  • Nov 23, 2020 AVO ALE BRAISED PULLED PORK TACOS W/ AVO HOT SAUCE
  • Sep 21, 2020 CARNITAS TORTILLA POCKETS
  • Aug 4, 2020 VEGETARIAN NACHOS
  • Jul 20, 2020 CHICKEN MOLE TACOS
  • Nov 22, 2019 FISH TACOS
  • Nov 22, 2019 MEXICAN STYLE CLUB SANDWICH
  • Jul 26, 2019 MEXICAN ROADSIDE CHICKEN W/ CHARRED TOMATO SALSA
  • 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)
  • May 21, 2018 KINGFISH CEVICHE TACOS
  • Mar 20, 2018 SKIRT STEAK FAJITAS WITH CHIMICHURRI
  • Jan 24, 2018 CHICKEN TACO BOWL
  • Aug 29, 2017 FISH, BEAN AND RICE BOWL WITH SPICY GREEN DRESSING
  • Nov 8, 2016 CHORIZO NACHOS
  • Nov 8, 2016 JAX'S ROADSIDE CHICKEN BURGERS
  • Oct 5, 2016 CHILLI BEAN PORK TACOS
• MIDDLE EASTERN
  • Apr 24, 2026 SHAKSHUKA
  • Mar 5, 2026 SPICED RUMP STEAK SKEWERS
  • Dec 11, 2025 ZA'ATAR LAMB MEATBALLS
  • Feb 18, 2025 SPICED LAMB W/ GARLIC LEMON SAUCE
  • Sep 18, 2024 MOROCCAN CHICKEN FLATBREADS
  • Jun 29, 2023 SPICY LAMB AND CHICKPEA MINCE
  • May 6, 2023 BAHARAT SPICED LAMB LEG W/ FRESH HERB SALAD
  • Apr 26, 2023 LOADED RICE SALAD
  • Nov 22, 2019 HARISSA LAMB CHOPS W/ CARROT & RASIN SALAD
  • Oct 14, 2019 KETO LAMB SKEWERS
  • Feb 17, 2019 HARISSA BUTTER PRAWNS W/ WILD RICE AND BROCCOLINI
  • Oct 16, 2018 LAMB KOFTA W/ TAHINI SAUCE
  • May 22, 2018 LAMB RUMP WITH ZA'ATAR ROASTED CARROTS AND YOGHURT DRESSING
  • Apr 30, 2018 MIDDLE EASTERN LAMB BOWL
  • Mar 26, 2018 ONE PAN ZA'ATAR ROASTED DRUMSTICKS
  • Mar 26, 2018 CHICKEN KEBAB BOX
  • Jul 10, 2017 ZUCCHINI TURKISH GOZLEME
  • May 15, 2017 MIDDLE EASTERN ROAST CHICKEN W/ COUS COUS
• MINCE
  • Dec 11, 2025 ZA'ATAR LAMB MEATBALLS
  • Jun 29, 2023 SPICY LAMB AND CHICKPEA MINCE
  • Oct 16, 2018 LAMB KOFTA W/ TAHINI SAUCE
  • Oct 16, 2018 MAPLE GLAZED MEATLOAF
• MUSHROOM
  • Jul 1, 2025 CREAM OF MUSHROOM SOUP
  • May 8, 2024 MUSHROOMS & POLENTA
  • Nov 10, 2023 Sausage and Mushroom Pizza w/ Hot Honey
  • Feb 17, 2019 T-BONE STEAK W/ ASIAN STYLE MUSHROOMS
• NOODLES
  • Jan 27, 2026 SESAME BEEF MEATBALLS W/ SOBA NOODLES
  • Jul 1, 2025 LAKSA NOODLE SOUP
  • Oct 5, 2022 TAHINI AND SOY DRESSING (SAUCE)
  • Jul 10, 2022 DAN DAN NOODLES
  • Jul 22, 2019 COCONUT, PUMPKIN & TOFU NOODLE SOUP
  • Apr 8, 2019 CHICKEN AND APRICOT TAGINE
  • Apr 8, 2019 SPEEDY CHICKEN & COCONUT NOODLE BROTH
  • Oct 18, 2018 SATAY PORK NOODLES
  • Aug 30, 2018 ASIAN CHICKEN MEATBALLS W/ NOODLES
  • Mar 20, 2018 PRAWN, CHORIZO AND CORN SPAGHETTI
  • Mar 20, 2018 MARINATED TOFU NOODLE BOWL WITH CARAMELISED PINEAPPLE
  • Aug 29, 2017 THAI CHICKEN MEATBALLS
  • Apr 3, 2017 CHICKEN WONTON NOODLE SOUP
  • Apr 3, 2017 CHILI CRAB WITH EGG NOODLES
  • Jan 24, 2017 VENISON RICE NOODLES
  • Mar 26, 2016 MIE GORENG
• OFFAL
  • Aug 12, 2025 CURRIED KIDNEYS
• PASTA
  • Apr 20, 2026 SAUSAGE KALE PASTA
  • Apr 8, 2026 FISH, PEA & HERB ORZO
  • Jan 28, 2026 SPAGHETTI WITH CLAMS
  • Aug 2, 2025 PUMPKIN LASAGNE
  • Jul 23, 2025 CHILI OIL MAC N CHEESE
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GREEN FRITTATA

RECIPE FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT? 

1 cup basil leaves

1 cup flat-leaf parsley leaves

2 cups baby spinach

6 eggs

500g ricotta

¼ cup (20g) parmesan

2 tbs extra virgin olive oil, plus extra to serve

1 onion, sliced

2 garlic cloves, crushed

1½ cups baby kale, plus extra leaves to serve

1 zucchini, shaved in strips using a vegetable peeler

4 stalks asparagus, shaved into strips with a vegetable peeler

Lemon juice, to serve

PUTTING IT ALL TOGETHER: 

Preheat oven to 180°C.

Place the herbs and spinach in a food processor and whiz until finely chopped. Add the eggs, ricotta, parmesan and season, then whiz until smooth.

Heat oil in a frypan over medium heat. Add the onion and cook for 2-3 minutes until softened, then add the garlic and cook for a further 1 minute until fragrant. Add the baby kale and zucchini strips. Remove from the heat.

Add the egg mixture and stir to combine and distribute the ingredients in the pan.

Place in the oven and cook 20-25 minutes until puffed and golden on top. Remove from the oven and set aside to cool for 5 minutes, then slide out of the pan.

Serve topped with asparagus, extra kale leaves and drizzle with lemon juice and olive oil.

RECIPE FROM DELICIOUS. ON SUNDAYS

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MORE GREEN GOODNESS HERE...

LEFTOVER CURRY SAUCE SCRAMBLED EGGS

MAKES: enough for two peeps..

WHAT'S IN IT?

2 tbs leftover curry sauce from the night before (we cooked an epic vegetarian curry and ate all the veg but had some sauce left so saved it..)

5 whole eggs

1 tbs coconut oil

1/4 cup coriander, roughly chopped

1 green birds eye chili, finely sliced

3 pieces of sourdough toast, buttered

Mango chutney, to serve

PUTTING IT ALL TOGETHER:

1. In a medium sized bowl, quickly whisk together the curry sauce and eggs until they just come together. 

2. Over a medium high heat in a non-stick pan melt coconut oil, pour in eggs and scramble. Cook until they are just not quite set (still a little runny) and remove from heat. 

3. Serve on toast, garnished with coriander and chili, with a dollop of chutney on the side. 

MORE SHARING RECIPES HERE....

ZUCCHINI SCRAMBLED EGGS

This is one of my favourite breakfast meals and something I cook regularly in the morning to kick start my day. I recently shared this dish with the amazing team (family) from Buena Vista Farm on the South Coast of NSW, Australia

WHAT'S IN IT?

1 tbs olive oil

1 small red onion, finely sliced

1 clove of garlic, crushed

1 medium zucchini, cut in half and finely sliced

3 of the best eggs you can get

1/3 cup milk, cream or riccotta (I love ricotta best!!!)

1/2 cup fresh basil, roughly chopped

Salt

1 lemon, juiced

Olive oil, to serve

Parmesan cheese, grated

Pepper, to taste

PUTTING IT ALL TOGETHER:

Heat a heavy based skillet / fry pan (I am obsessed with good cast iron) over a medium heat, adding oil, onion and garlic. Cook for 1-2mins to soften. Once soften, increase the heat and add the zucchini and stir. 

While the zucchini is cooking bring together the egg mix by combining eggs and your choice of dairy (either milk, cream or ricotta; what ever you have in the fridge) with a pinch of salt. You can also leave this out if you wish, you just wont get those amazingly super fluffy and creamy eggs.

Pour egg mix over zucchini along with chopped basil (or if you have fresh pesto, even better). Gently stir the eggs until they set and become light and fluffy.

Spoon out onto plates and serve by adding a drizzle of lemon juice, olive oil and a generous grating of parmesan and pepper to taste.

MORE SHARING MEALS...