LEMONGRASS THAI BASIL GIN COOLER
Lemongrass Thai Basil Gin Cooler - bringing back old memories of Thailand 🇹🇭 and while the sun is still out, might as well enjoy 🍹
Read MoreLemongrass Thai Basil Gin Cooler - bringing back old memories of Thailand 🇹🇭 and while the sun is still out, might as well enjoy 🍹
Read MoreThis is my Thai Holy Basil Chicken (ผัดกระเพราไก่ / Pad Kra Pao Gai) recipe and it is devilishly SPICY!!
Read More
Spicy, ballsy and delicious - Thai Beef Salad 🌶️🔥 RECIPE 👇
Read More1/2 Kent Pumpkin, skin removed, cut into large chunks
3 carrots, peeled and cut in half
1 brown onion, halved and skin removed
2 tbs red curry paste
Olive oil, to drizzle
1 x 400ml can coconut milk
500ml vegetable stock
To serve
Chili oil
Crispy shallot
Coriander
Step 1. Preheat oven to 180C. In a large bowl, toss together the pumpkin, carrot, onion, curry paste and oil. Be sure to coat all the vegetables well with the curry paste. Add in a single layer to a roasting dish and bake in oven for 30-40mins or until pumpkin is soft and tender.
Step 2. Add all vegetables to a blender, along with coconut milk and vegetable stock. Blitz until silky smooth - feel free to add more or less liquid depending on how you want the texture and consistency. Eat as is, or add to a pot and heat through.
Step 3. Serve and top with your favourite toppings, I used chili oil, crispy shallot and coriander.
Chicken wings can take many forms, one which I really love and pack a serious punch are these Green Curry Chicken Wings.
Read More2 tbs coconut oil
1 onion, thinly sliced
2 tbs finely grated ginger
2 garlic cloves, crushed
1 cinnamon quill
2/3 cup (200g) massaman curry paste
2 x 400ml cans coconut cream
4 cups (1 litre) vegetable stock (or water)
800g butternut pumpkin, skin and seeds removed, cut into 3cm pieces
180g packet fried tofu puffs (available at Asian grocers), or firm tofu, cut into 2cm cubes
150g snow peas, trimmed, thinly sliced
Juice of 1 lime
¼ cup (60ml) fish sauce
1 packet (375g) dried rice noodles
TO SERVE
Bean sprouts
Thai and purple basil leaves
Crisp fried shallots
Heat oil in a large saucepan over medium heat, add onion and fry for 5 minutes. Add ginger, garlic and cinnamon and cook for a further 2 minutes, then add curry paste and cook for 1 minute or until fragrant. Add coconut cream and stock, bring to the boil, then reduce to a simmer. Cook for 3 minutes, add pumpkin and cook for 6 minutes or until just tender. Add tofu, simmer for 2 minutes to warm, then remove from heat and stir in snow peas, lime juice and fish sauce.
Meanwhile, bring a large saucepan of water to the boil, cook noodles according to packet instructions and drain. Divide among serving bowls, ladle in coconut soup, pumpkin and tofu. Top with bean sprouts, basil and crisp shallots.
RECIPE CREATED FOR LILYDALE FREE RANGE CHICKEN
Makes: 4
Prep time: 10 mins
Cooking time: 12 mins
WHAT'S IN IT?
2 birds eye chili*, finely sliced
3 limes, juiced
1 1/2 tbs fish sauce
2 tsp brown sugar
500g Lilydale chicken mince
Rice bran oil, for frying
1 green mango, shredded / juilienned*
200g grape tomatoes medley, halved lengthways
1 cup mint, leaves only
1 cup Thai basil, leaves only
2 kaffir lime leaf, finely julienned
1 eschallot, finely sliced
3/4 cup roasted peanuts, roughly chopped
PUTTING IT ALL TOGETHER:
1. Combine chili, lime juice, fish sauce and sugar in a small bowl. Stir well to begin dissolving the sugar. Set aside until needed.
2. Fry off chicken mince in a little oil over a medium high heat in a non-stick fry pan. Cook until coloured. Remove from heat and allow to cool slightly.
3. To make the salad, in a large bowl toss gently all ingredients. Once combined, dress liberally with your dressing and place in four lunch boxes.
Recipe Notes and Tips:
* If you can’t get access to green mango, substitute for green papaya or your fav type of noodles or rice.
* Use a julienne peeler to get perfect strips of green mango. You can find these at most Asian grocers or supermarkets.
* Feel free to add as much or as little chili as you like. I like my version of this salad nice and spicy.
Lemongrass Thai Basil Gin Cooler - bringing back old memories of Thailand 🇹🇭 and while the sun is still out, might as well enjoy 🍹
This is my Thai Holy Basil Chicken (ผัดกระเพราไก่ / Pad Kra Pao Gai) recipe and it is devilishly SPICY!!
Chicken wings can take many forms, one which I really love and pack a serious punch are these Green Curry Chicken Wings.
¼ cup (60ml) sweet chilli sauce
Juice and finely grated zest of 1 lime
3cm piece (15g) ginger, finely grated
600g chicken thighs, roughly chopped
2 garlic cloves, finely grated
1 lemongrass stalk, finely chopped
2 tbs coriander root, finely chopped
2 kaffir lime leaves, finely chopped
¼ cup (60ml) Thai red curry paste
1 eggwhite
1 cup (50g) panko breadcrumbs
1 small red onion, finely chopped
50g green beans, trimmed, thinly sliced
150g vermicelli noodles, to serve
1 tbs peanut oil
1 cup mixed soft herbs, to serve
1. To make the sauce, combine chilli sauce, lime juice and zest and half the ginger in a saucepan and simmer for 10 minutes.
2. In a food processor, combine chicken, remaining ginger, garlic, lemongrass, coriander root, lime leaves, curry paste, eggwhite and breadcrumbs. Blitz until coarsely chopped.
3. Transfer to a bowl, add onion and beans and combine. Roll heaped tablespoons of mixture into balls, and place onto a paper-lined tray. Cover and chill for 20 minutes or until firm.
4. Meanwhile, cook noodles to packet instructions.
5. Heat oil in a non-stick pan over medium / low heat. In batches, cook meatballs, turning, for 6 minutes, or until cooked through. Add chilli sauce and turn to coat.
6. Serve the meatballs and noodles with mixed herbs, lime wedges and drizzle over extra chilli sauce.
1 tbs coconut oil
200g apple eggplant, halved, or regular eggplant cut into 3cm pieces
400ml coconut milk
300g snapper fillets (or other white fish), cut into 3cm chunks
12 green prawns, deveined, heads and tails intact
Thai basil and steamed rice to serve
Curry paste
2 tbs fish sauce
1 tbs palm sugar, shaved
5 garlic cloves, crushed
5cm piece ginger (25g), roughly chopped
2 stalks lemongrass, white only, bruised, roughly chopped
3 eschalots, halved
3 long green chillies
1 small bunch coriander
4 kaffir lime leaves
1. For the curry paste, place all ingredients in a food processor and whiz to a smooth paste. Alternatively use ¼ cup (75g) good quality curry paste for this recipe.
2. Heat oil in a saucepan over medium heat. Add the curry paste and cook for 2-3 minutes until fragrant. Add the eggplant and cook for 2-3 minutes, then add the coconut milk and 1½ cups (375ml) water.
3. Bring to a simmer and cook for 8-10 minutes, then add the fish and prawns and cook for a further 5-6 minutes. Remove from the heat.
4. Serve the curry with Thai basil and steamed rice.
MAKES: 4
WHAT'S IN IT?
2 tbs peanut or sunflower oil
500g chicken mince
1 red onion, sliced
2 garlic cloves, crushed
1 lemongrass stalk, inner core finely grated
1 bunch coriander, leaves picked, roots finely chopped
2 tbs soy sauce
½ bunch Thai basil, leaves picked
150g mixed salad leaves
250g mixed tomatoes, halved
1/3 cup (55g) almonds, toasted and chopped
Lime dressing
Juice of 2 limes
2 tbs fish sauce
1 birdseye chilli, finely sliced
½ tsp palm sugar, or raw sugar
PUTTING IT ALL TOGETHER:
1. Heat oil in a large frypan over high heat.
2. Add chicken and cook for 6-8 minutes until golden. Add onion, garlic, lemongrass and coriander roots. Cook for 2-3 minutes until fragrant. Add soy sauce and cook a further 2-3 minutes then remove from the heat.
3. For the dressing, combine all ingredients in a bowl and set aside.
4. To make the salad, combine coriander leaves, Thai basil, salad leaves and tomatoes.
5. Divide between bowls. Top with chicken, almonds and dressing.
The Choripan is something I can get my lips around a little more often I think (although the Bunnings Sanga / Surf Club Sausage Sizzle is still top dog!). We are lucky to have an Argentinian butchery close by to Studio Maybe so I could easily get my hands on some traditional Argentinian Chorizo (which is distinctly different to Spanish Chorizo) to make this street food classic.
I don’t even know why I am putting this cocktail recipe on my website, it was honestly the worst thing I think I have ever drunk. That’s not to say others might not like it, but just my opinion.
And, this is a classic cocktail, so it really should be alright, but - it wasn’t!
I feel like making risotto is more like an art form than a recipe.
I mean, you definitely need a recipe if it’s your first crack at it, but once you know the basics and have this classic Risotto Milanese down pat, you can put your own spin on it, add flavours, include proteins or different toppings, the world really is your oyster!
It may sound simple, but boiling the humble egg can sometimes be a little tricky and it really depends on how YOU like your boiled eggs. Do you like it runny? Do you like jammy? Are you a soft person? Or does it need to be hard?
Well it shouldn’t be too hard to pull off if you follow a couple of simple steps (and keep your stopwatch handy)
The key is all in the timing.
When chillier weather hits, a Classic Negroni may not cut it, but this Hot Negroni most certainly will!
Made in a very similar fashion to the Classic Negroni but with a couple of little twists, like the addition of Rooibos tea for some earthy and nutty tones and honey for natural sweetness that compliments the tea and coats the throat when drinking warm.
Every Greek family has got a favourite but nobody can pick a winner, so instead, I have built both into one tray….this is the Pastitsio Moussaka, and it is delicious (hopefully the Greeks don’t hate me for this!)
I keep the velvety eggplant from the Moussaka, adding in the tubular pasta from the Pastitsio and tying it all together with a signature meat sauce!
You could seriously have a thousand of these, but, that's when the devil comes out. They call this cocktail the "El Diablo". It is a simple tequila based cocktail that is made delicious wth spicy ginger beer and berry liqueurs! Enjoy ice cold on a hot day.
This “Chinese Hamburger” is something that grabbed my attention online and I had to give it a crack. Tender meat, quickly stir fried in lots of spiced with a little green capsicum between two fresh buns and it was delicious. These 肉夹馍 would go perfectly with a cold beer!
Ok, so a little while back I shared the classic hot chip roll, but a lot of you said that I needed to try it with Vegemite 🤔 And if I am going to be honest, I think you are all WRONG! This was terrible!!!
I am going to stick to the tomato sauce!
You can forget the HSP, this is the Spice Bag, and it is brought to you by: The Irish ☘️🇮🇪
This cocktail might just ruin the regular Old Fashioned. The Oaxaca Old Fashioned was created in the early 2000s by bar tender Phil Ward after he swapped out the classic Bourbon for a mix of Tequila and Mezcal to make this delicious Mexican inspired riff on the Old Fashioned Cocktail.
A whisky a day, keeps the Dr away! Give my Apple Ginger Whisky Sour cocktail a try. It’s the perfect winter cocktail and can be served on ice or slightly warmed for those even chillier nights!
A classic, a dipper, a drizzler, a spreader - one of my go-to favourites for wraps, grilled meats or even use to dollop on top of a spicy curry. This Tzatziki recipe is quick, it’s simple and it is probably going to be better than the one you buy from the shops!
Nduja is a dangerously addictive, spreadable firecracker of Calabrian pork and chilies that melts into a smoky, spicy sauce all over anything it touches. In this case, it is the perfect addition to a classic vodka pasta (which is one of the simplist and most delicious pastas you can make!)
This iconic Brazilian street food was supposedly developed for a little Brazilian prince who loves chicken drumsticks but on one occasion the royal kitchen ran out of drumsticks so they made something that looked like a drumstick for the little fella!
This recipe has a few steps to it, but its quite delicious at the end product…
Making your own mayo at home is quick and easy, all you need is egg, oil, maybe some garlic and a stick blender! You will be whipping up mayonnaise in no time!
This dish right here is true Australiana - it’s what I would have to eat after hours of time in the surf, carb on carb action with a bucket load of chicken salt and slatherings of tomato sauce.
Surely you have all had one! Not really a recipe here, but more a piece of nostalgia!
Here is a rich and smooth twist on the classic Old Fashioned using delicious brown butter to fat wash your bourbon creating a smooth and super drinkable cocktail that is perfect for the cooler months and those keen to mix things up a little.
This is a Royal Curry - it is quick to make, but you might need to check the cupboard for a couple of spices! All in all nice and easy to make and it will taste better than any takeout you might grab on a cosy Sunday night.
Paneer is obviously the hero here but if you are looking to mix it up you could also make this recipe with chicken, fish or other veg!
Learning the art of the classic Spanish Tortilla de Patatas with Miguel Maestre aka The Crazy Bull - the only thing is, this classic has a bit of a twist!
I know people love a Espresso Martini and lets be honest, that can get a little boring, so here is another coffee cocktail that I think you will love - The Revolver. It is a classic cocktail using only four very simple ingredients. Try it next time you are at the bar, having people over for drinks, or just need a little pick-me-up!
I know people love a Espresso Martini and lets be honest, that can get a little boring, so here is another coffee cocktail that I think you will love - The Carajillo. Three ingredients, one very flavourful cocktail!
I know people love a Espresso Martini and lets be honest, that can get a little boring, so here is a twist on another classic cocktail recipe that I think you will love - The Coffee Negroni. Try this cocktail next time you are at the bar, having people over for drinks, or just need a little pick-me-up!
I know people love a Espresso Martini and lets be honest, that can get a little boring, so here are three coffee forward cocktails that I think you will love next time you are at the bar, having people over for drinks, or just need a little pick-me-up!
My wife and I love this dip from Fresh & Fodder so much I had to try and make it for myself and make it in BULK! The recipe is really straight forward and I think I got pretty close to the one from the tub, I think the tip for this dip recipe is to make it ahead of time and let it sit and develop the flavours overnight!
This is my classic carbonara recipe. I think it is as close to the real deal as you can get (and yes, that means NO CREAM!), that is what the egg, parmesan and pasta water is for!
I hope you enjoy this simple, classic carbonara recipe that can be whipped up in minutes!
Some call it the Rosita, others, the Teqroni, this is my Tequila Negroni.
Classically made with only three ingredients, this cocktail is perfect for any season…
Sorting Jax (and Baby’s) cravings one meal at a time! This is Jax’s Pregnancy Grilled Cheese recipe, and its very very simple!
MAKES: 4
WHAT'S IN IT?
1 tbs peanut or sunflower oil
2 tbs tom yum paste
3 kaffir lime leaves, 2 whole, one shredded to garnish
2 stalks lemongrass, bruised
5cm piece ginger (25g), sliced
250g button mushrooms, halved
2L vegetable stock
250g cherry tomatoes, halved
2 bunches gai lan (Chinese broccoli, or other Asian greens), stalks and leaves separated
200g rice vermicelli noodles (or other rice noodles)
Juice of 2 limes
150g silken tofu, cut into 2cm pieces
PUTTING IT ALL TOGETHER:
Place a large saucepan over medium heat. Add the oil and tom yum paste and cook for 1-2 minutes until fragrant. Add kaffir lime, lemongrass and ginger and stir to coat.
Add stock and mushrooms. Bring to a simmer and cook for 5 minutes for avours to infuse.
Add the tomatoes, lime juice and gai lan and cook for 2-3 minutes until slightly softened.
Add the noodles and lime juice and cook for 1 minute until tender. Divide between the bowls and top with silken tofu.