NONNI'S 7 LAYER SALAD

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Nonni's 7 Layer Salad 🥗

1 head iceberg lettuce, torn or shredded
1 cup diced celery
4 hard boiled eggs, diced
1 cup frozen peas, thawed
1 Can  sliced water chestnuts, drained
1 bunch green onions, chopped
250g sliced cooked and crumbled bacon
2 cups mayonnaise
2 Tbsp. Sugar
1 cup cheese

Step 1.) Into a large glass container place the lettuce then sprinkle  the  next ingredients on top in layers in the order listed, ending with the bacon.

Step 2.) Stir together the Mayo and sugar and spread over the top like frosting..to seal the ingredients.

Step 3.)  Sprinkle the cheeses over the top.  Cover with plastic wrap and refrigerate overnight or for at least 8 hrs.

CAMPERVAN CURRY

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Recipe developed for Apollo Campervans

This is a simple and delicious prawn curry that I cooked up in the Apollo Camper Van. Super tasty and delicious took cook in my kitchen on wheels! Loved it. Check out the video to see how amazing the view was! Cook it in your camper van, cook it in your kitchen, it is such a good recipe.

Prep 00:10

Cook 00:15

Serves 2

Easy

Ingredients

1 tbs neutral oil
1 x small brown onion, diced
4 x cloves garlic, crushed and chopped
3 x sprigs curry leaf, leaves only
2 tbs curry powder (I used Love my Earth Fish Masala)
1 tbs brown mustard seeds
Sea salt, to taste
1 (400ml) can coconut milk
400g peel green prawns
White rice, cooked to your liking
Coriander, to garnish

Method

Step 1. Heat a large skillet or saucepan over medium heat. Add oil and onion, cook for 2-3mins until onion begins to soften. Next add garlic and curry leaf, stir well to combine. Once fragrant, add curry powder and mustard seeds, and toast for a further 1-2mins.

Step 2. Add coconut milk and stir, incorporating all the curry powder and spices into the mix, the coconut milk should change colour and bring to a gentle simmer. Add prawns and cook until done to your liking. *note, you may need to add a little water to the mix if it becomes too thick.

Step 3. Serve curry over rice and garnish with coriander. Enjoy.

CRISPY POTATOES W/ BLUE CHEESE WHIP

This recipe was developed for Castello Mild Blue Cheese

Prep 00:10

Cook 00:45

Serves 4 as part of a shared meal

Super Easy

4 large russet potatoes, peeled and cut in half 

Garlic cloves, whole, skin off, lightly crushed
1/4 cup extra virgin olive oil
Sea salt, to taste 

Blue Cheese Whip

150g Castello Mild Blue Cheese (half for whip, half to crumble)
1 cup Natural Greek Yoghurt
1 cup Sour Cream
1/4 lemon, juiced
Salt and pepper, to taste

Chives, finely chopped, to garnish

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Method

Step 1. Preheat oven to 220C. Boil potatoes in generously salted water until just cooked (you don't want them soft her, you need them to be able to retain their shape as you crush them). Pour into colander and allow water and steam to dry as much as possible.

Step 2. On a lined baking tray add the potatoes and garlic, drizzle over olive oil and then toss well to coat. Using another baking tray or heavy bottom pot, gently crush the potatoes. Place in oven and cook for 40 mins or until golden and crispy.

Step 3. While the potatoes are cooking make the blue cheese whip by placing half the blue cheese along with all other ingredients into a blender or small food processor and blitzing until smooth. Set aside in fridge until needed.

Step 4. To serve spoon out the blue cheese whip onto the base of a serving dish, crumble over some of the remaining blue cheese and then top with the crispy potatoes, garnishing finally with chives and the remaining blue cheese. 

SEARED THREADFIN SALMON W/ TOMATOES & OREGANO

After a fun day of fishing on the Fitzroy River with Guided Fishing Down Under it was time to cook up our catch - I had never cooked with King Threadfin Salmon before but Nathan told me that how I had planned to cook it up would be perfect. So here we go!

Prep 00:10

Cook 00:10

Serves 4

Easy

Ingredients List

4 x fillets / portions threadfin salmon (use your favourite white fish for the BBQ)

2 tbs extra virgin olive oil

Sea salt and pepper, to season

3 large ripe heirloom tomatoes, thickly sliced

Dressing

3 tbs white wine vinegar

5 tbs extra virgin olive oil

1/4 cup parsley, finely chopped

3 sprigs oregano, leaves only, finely chopped

1 glove garlic, finely chopped

Sea salt and pepper, to taste

To serve

Fresh sprigs of oregano

3 tbs pine nuts, toasted golden

Method

Step 1. Heat a pan, or BBQ plate to high heat. Season fish well and then drizzle with olive oil. Cook fish until seared and cooked to your liking, about 2-3 mins per side*

Step 2. For the dressing, combine all the ingredients in a small bowl and set aside until ready to serve.

Step 3. To serve, place tomatoes on a large serving platter, top with cooked fish and spoon over dressing, top with fresh oregano and pinenuts. Serve to the middle of the table to share.

Notes

* Cooking times will always vary depending on the size and thickness of your fish fillets.

Freekeh & Green Bean Salad

RECIPE DEVELOPED FOR WOOLWORTHS TABLE

Prep 00:30

Cook N/A

Serves 4-6 as a shared side

Easy

Ingredients

500g green beans, trimmed, blanched

250g Woolworths Macro Australian Whole Grain Freekeh, cooked as per packet instructions

1 x Woolworths Beetroot & Feta Salad Kit

1/4 cup Woolworths Pistachios, toasted, roughly chopped

1/4 cup Woolworths Pine Nuts, toasted

1/2 cup mint, leaves only

1/2 cup parsley, roughly chopped

Lemon

Woolworths Extra Virgin Olive Oil

Sea salt, and Pepper, to taste

Step 1. Toss all ingredients together, and dress with lemon, olive oil and season with sea salt and pepper

CHARRED CAPSICUM SALAD

RECIPE DEVELOPED FOR WOOLWORTHS TABLE

Prep 00:10

Cook 00:15

Serves 4-6 (as a shared side)

Easy

Ingredients

3 medium capsicums (red, yellow or orange), quartered, seeds and membranes removed

1/3 cup Woolworths walnuts, roasted and roughly chopped

1 cup Woolworths 35 Hour Sourdough Loaf, cut into croutons, toasted in oven

1/2 cup Woolworths Sicilian Pitted Olives, sliced in half

2 tbs Woolworths Red Wine Vinegar

2 tbs Woolworths Extra Virgin Olive Oil

2 sprigs fresh oregano, leaves only

1/2 cup fresh parsley, roughly chopped

1/2 cup fresh mint leaves

Step 1. Heat a BBQ or griddle pan and grill the capsicums skin-side-down for 3-5 minutes or until nicely charred. Remove from the heat and allow to cool to room temperature.

Step 2. To assemble, scatter the grilled capsicums on a platter and spoon over the nuts, croutons and olives. Drizzle with olive oil and red wine vinegar, then garnish with fresh herbs.

MUSHROOMS & POLENTA

What a cosy dish this is, and one which I came up with off the back of some random things in the cupboard and a few ugly looking mushrooms in the vegetable drawer (Jax has a bit of a mushroom obsession and sometimes we cant get through them as quick as they last in the fridge!) so this dish was born off the back of some dried mushrooms in the cupboard, polenta and a bit of chicken stock, pretty much all you need. Oh, and maybe a glass of red wine or two? 

Prep 00:10

Cook 00:15

Serves 2

Easy

Ingredients
300g fancy mushrooms (shitake, enoki, oyster, shimeji)

1 tbsp extra-virgin olive oil

2 cloves garlic, sliced

3 sprigs thyme, leaves pickled

1/2 tsp salt

1/4 tsp ground black pepper

20g unsalted butter

Mushroom Stock

30g dried wild mushrooms

500ml good-quality chicken stock

Buttery Polenta 

100g polenta 

500ml water (or chicken stock)

40g unsalted butter 

20g Parmesan, grated 

1/2 tsp salt 

1/4 tsp ground black pepper 

Method

Step 1. To make the Mushroom Stock, add the dried mushrooms to a medium saucepan and place over medium heat. Allow the mushrooms to toss in the dry pan for 1 minute, until fragrant. Add the chicken stock and bring to the boil. Reduce to a simmer and allow to cook for 10 minutes.

Step 2. Meanwhile, start on the Mushroom Sauce. Add the gourmet mushrooms into a large frying pan and place over medium heat. Toss mushrooms in the dry pan for 1 minute, until fragrant.

Step 3. Add the olive oil, garlic, thyme, salt and pepper to the frying pan with the mushrooms. Toss to combine all together. Allow to cook, toss regularly, for 2 minutes.

Step 4. Drain stock - you should have about 1 cup of stock left after simmering, and add into the frying pan with the mushrooms. Allow to simmer for 5 minutes, until mushrooms soften. Add butter and stir through until melted and combined into the sauce.

Step 5. To make the  Buttery Polenta, add the water to a medium saucepan and place over high heat. Bring to the boil, then add the polenta. Cook, stirring vigorously, until polenta is hydrated, about 1-2 minutes. Add the salt, pepper, butter and parmesan. Stir all together to combine. Add more water as you like, to make the polenta a little looser if you prefer - I do!

RAINBOW PLATTER

RECIPE DEVELOPED FOR EIMELE

Prep 00:15

Cook 00:40

Serves 4 as a side dish

Easy

Ingredients

1/4 Kent pumpkin, sliced into 3-4cm wedges

3 carrots, chopped into 4cm chunks

salt

freshly ground black pepper

2 tsp ground cinnamon

2 cans chickpeas, drained and rinsed

2 heads broccoli, chopped into 2cm florets

2 tsp smoked paprika

extra-virgin olive oil

1 cup beetroot hummus

2 cups baby spinach leaves

1/4 cup sunflower seeds, lightly toasted

Shiitake Sesame Dressing

7 shiitake mushrooms

2 tsp extra-virgin olive oil

1/4 cup white sesame seeds

3 tbsp rice wine vinegar

1/3 cup kewpie mayonnaise

1 tbsp soy sauce

2 tsp sesame oil

1/2 tsp salt

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Method

Step 1. Preheat oven to 200C.

Step 2. To make Shiitake Sesame Dressing, add shiitake mushrooms to a baking tray and drizzle over the olive oil. Place into the oven and roast for 10 minutes until tender.

Step 3. Spread the sesame seeds across another baking tray and place into the oven. Roast for 5 minutes, until lightly golden.

Step 4. Add the roasted shiitake, sesame seeds and all remaining ingredients for the Shiitake Sesame Dressing into a high-speed blender. Blitz until smooth. Add 1-2 tbsp of water as needed to thin out the dressing as you like.

Step 5. Add the pumpkin and carrot to a large baking tray. Sprinkle over a good pinch of salt and pepper, the cinnamon and a good drizzle of olive oil. Toss to coat, then roast in the oven for 35-40 minutes until tender.

Step 6. Add the chickpeas to another baking tray, sprinkle over a pinch of salt, pepper and the paprika. Then drizzle over some olive oil. Toast to coat the chickpeas. Roast in the oven for 15 minutes until golden brown.

Step 7. Add the Broccoli to a final baking tray, sprinkle over a pinch of salt and pepper and drizzle over olive oil. Toss to coat, then roast for 15 minutes, until browned on the edges and tender.

Step 8. To assemble: spread the beetroot hummus across a large platter. Add the baby spinach leaves, roasted pumpkin, carrot, broccoli and chickpeas. Spoon over the Shiitake Sesame Dressing and sprinkle over the toasted sunflower seeds, to serve.

SWEET CORN WITH HOT CHILLI HONEY BUTTER

RECIPE DEVELOPED FOR CAPILANO HONEY

The perfect side to go with your Hot Chili Honey & Chipotle Glazed Ham, punchy flavours that will get the taste buds dancing and your guests diving in for more and more! 

Prep 00:10

Cook 00:15

Serves 6 as part of a shared meal 

Super Easy

Ingredients List

6 whole ears of corn

Hot Chili Honey Butter,
4 tbs Capilano Hot Chilli Honey, plus extra for drizzling 

75g Pepe Saya smoked butter, room temperature
2 tsp smoked paprika 

Sea salt, to taste

75g Greek Feta*, crumbled
1/2 cup coriander, finely chopped

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Method

Step 1. Heat a barbecue, chargrill or cast iron griddle pan on medium-high heat. While grill is warming, fold husks back, removing any corn silk, to expose the kernels and tie the husk with kitchen string. Cook corn, turning occasionally, for 10 mins or until lightly charred.

Step 2. While the corn is cooking, prepare the Hot Chilli Honey butter by whipping together all the butter ingredients in a small bowl. Having room temp butter here is key. Cover and set aside until corn is cooked and ready for the butter.

Step 3. Once corn is cooked, tender and lightly charred remove to a serving dish and brush over the room temperature butter, turning the corn to ensure the whole cob is coated. Allow to cool slightly before garnishing with crumbled feta and coriander. 

Notes
*Ensure the feta you buy is hard/firm so that you can crumble over the corn. 

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 👇

Crispy Light Australian Hoki Sandwich

Recipe developed for Birds Eye Deli

This light and crispy fish sandwich is a bit of a classic made easy and the perfect option for a fun dinner for the family or a great weekend lunch in the sun. The easy bake crispy hoki fillets make the perfect filling for this fish sandwich. 

Prep 00:10

Cook 00:15

Serves 2

Easy

Ingredients 
1 packet Birds Eye Australian Hoki, cooked as per packet instructions 

Quick Pickle
1 large cucumber, thinly sliced

1/4 cup rice wine vinegar

1 tsp sugar

1 tsp salt
1 tsp chili flakes

Dill Mayo
1/2 cup whole egg mayonnaise

1 lemon, zested

1/4 cup dill, finely chopped

1 small eschallot, very finely diced

Serve
1 unsliced loaf white bread, cut into four, 4cm thick slices 

1/4 head iceberg lettuce, finely shaved
2 slices burger cheese

Method

Step 1. Start by assembling the quick pickle. Combine all ingredients in a small bow, stirring well to dissolve the sugar and salt. Cover and place in the fridge until ready to serve. 

Step 2. Make the dill mayo by combining all ingredients in a small bowl, whisking well to mix thoroughly, cover and place in the fridge until ready to serve. 

Step 3. Assemble the sandwich starting with a good dollop of dill mayo, shaved lettuce, good helping of pickled cucumbers, topped with a slice of cheese, hot crispy Australian Hoki fillet, and top with a final slice of thick cut white bread and enjoy. 

CAULI-BLOSSOM W/ CREAMY CURRY WHIP

RECIPE DEVELOPED FOR PERFECTION FRESH

Grab your cauli-blossom and get dipping into this delicious creamy curry whip. 

Prep 00:15 (plus min. 2 hrs soaking time)

Cook 00:10

Serves 6 as a shared starter 

Super Easy

Ingredients

250g Cauli-Blossom® Fioretto®, cut into thin stems, rinsed
1 tbs extra virgin olive oil 

Cauli-Blossom Spice Mix

1 tsp turmeric 

1 tsp chili powder

1 tbs smoked paprika 

Creamy Curry Whip

150g raw cashews, soaked for 2hrs
1 small brown onion, roughly chopped

2 cloves garlic, crushed

1 tbs coconut oil
1 tbs curry powder / garam masala  

1 cup yoghurt*
1 lime, juiced

Coriander, leaves only, to garnish
Lime wedges, to serve

Method
Step 1. Heat BBQ or griddle pan over high heat. Place the Cauli-Blossom® onto a tray drizzling with oil and sprinkling with spice blend, toss well to coat and combine. Set aside until ready to char. 

Step 2. In a medium fry pan saute onion and garlic in coconut oil until softened, add curry powder and saute for a further 2-3 mins until aromatic. Set aside to cool slightly. 

Step 3. Drain cashews and place in a blender or food processor along with the onion garlic spice mix, yoghurt and lime juice. Blitz until super smooth and creamy. If you find the mix is too thick, add a more yoghurt. Set aside until ready to serve. 

Step 4. Cook Cauli-Blossom® on BBQ for 4 - 6 mins or until tender and lightly charred, turning as needed. To serve, spoon out a generous portion of the creamy curry whip onto a serving plate, place over charred cauli-blossom, serve with lime wedges and garnish with coriander.  

Notes

* To make this recipe vegan, replace the yoghurt with coconut milk. 

LENTIL DHAL W/ BURNT CABBAGE FRY

This is flavourful, vegan comfort food in fine form. Robust and plentiful; this is the perfect meal to share with friends or the family on a cold night. 

Prep 00:20 plus soaking time 

Cook 01:00

Serves 4

Capable Cooks

Ingredients 

Dhal

1 cup split peas (chana dal), soaked in water for 2-3 hours

1 inch piece fresh ginger, finely sliced 

5 cloves garlic, finely sliced 

1 Tbsp coconut oil

1/2 tsp turmeric powder 

2 green cardamom pods

2 dried red chillies, torn

2 1/2 cups water

Flavoured oil (Tadka)

3 Tbsp coconut oil 

1 Tbsp brown mustard seeds 

1 Tbsp yellow mustard seeds 

4 green cardamom pods 

3 dried red chillies, torn 

Handful fresh curry leaves 

Cabbage Fry

1 small white cabbage, core removed and roughly shredded  

1/2 small cauliflower, sliced 

Rice or flatbreads to serve

Method

Step 1. Heat a tablespoon of coconut oil in a pan. Add the ginger and garlic, season with salt and fry for 1-2 minutes. 

Step 2. Drain and rinse the split peas and add them to the pan along with the turmeric, cardamom and chilli.

Step 3. Add 2 1/2 cups of water and simmer gently with a lid on. Simmer for around 45 minutes, stirring occasionally. Cook until soft.

Step 4. To make the flavoured oil, add the coconut oil, mustard seeds, cardamom, chillies and curry leaves to a small saucepan. Heat gently until fragrant. Remove from the heat and set aside. 

Step 5. To make the cabbage and cauliflower, add the cabbage to a hot, dry, heavy-based pan to char slightly. Cover and cook for around 5 minutes. Remove the cabbage from the pan and set aside. Repeat this process with the cauliflower. Add the cabbage back to the pan.

Step 5. Stir through half of the flavoured oil and some more fresh curry leaves. Season generously with salt, take off the heat and cover. 

Step 6. When the dal is soft, stir through the rest of the flavoured oil. Serve with rice or flatbreads.

POPE LEO BREAD

A dish in memory of Jax’s Grandfather - a staple at Jax’s family table and one which is now a staple at the pasta table for us too! Better than any garlic bread you will ever eat (I promise!) 

Prep 00:10

Cook 00:15

Serves 6-8

Super Easy 

Ingredients 

1 large baguette 

150g unsalted butter, softened  

1 x 40g packet French onion soup mix 

1/2 cup grated parmesan 

Method

Step 1. Preheat an oven to 180C. Make slices 2cm apart along the baguette without cutting all the way through. Place a large piece of foil on a baking tray and put the baguette on top. 

Step 2. Mix together the butter, French onion soup mix and half of the parmesan. Spread the flavoured butter in between the baguette slits. Spread any extra butter over the top of the baguette and sprinkle with the rest of the parmesan. 

Step 3. Wrap the baguette tightly in the foil and bake in the oven for 10 minutes, after 10mins open foil and cook uncovered for a further 5-10mins. Serve straight away.

BBQ'D KALE + ASPARAGUS W/ YOGHURT SAUCE

Greens like kale and asparagus come to life when they meet a hot BBQ grill. This is a great way to enjoy your vegetables and it's the perfect side to pair with any grilled meat.

Prep 00:10

Cook 00:10

Serves 4-6 as a side

Super Easy

Ingredients 

1 bunch Tuscan kale 

1 bunch asparagus 

1 cup greek yoghurt 

1 lemon 

1 small clove garlic 

2 tbs olive oil, plus more for dressing

2 tbs red wine vinegar 

Method
Step 1. Heat a BBQ grill to high heat. Dress the kale and asparagus with olive oil and season with salt and pepper. 

Step 2. Grill the kale and asparagus hard and fast until charred and tender. Place the greens on a tray and dress with red wine vinegar, a little more olive oil, salt and pepper.

Step 3. Mix together the yoghurt, the zest of 1/2 a lemon, the garlic and olive oil. Season lightly with salt and spread over the base of a platter. 

Step 4. Place the greens on top of the yoghurt base and finish with lemon zest over the top.

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WHILE THE GRILL IS FIRED UP, MORE RECIPES HERE

LOADED RICE SALAD

An easy and filling rice dish loaded with different flavours and textures. A great addition to your Sunday lunch. Works great with lamb or chicken.

Prep 00:15

Cook 00:20

Serves 4-6

Easy 

Ingredients 

3 cups cooked white long grain rice, warm  

1 tsp saffron threads 

4 tbs hot water 

1/4 cup rice bran oil 

40g butter

6 spring onions (white part only), finely sliced 

3/4 cup broad beans, peeled 

1/4 cup dried cranberries 

1/4 cup smoked almonds, roughly chopped  

1/4 cup roasted pistachios, roughly chopped 

1/3 cup fresh mint, chopped  

1/3 cup flat leaf parsley, chopped 

1/3 cup dill, chopped 

60g persian feta 

1/4 cup red wine vinegar 

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Method

Step 1.  Heat the oil and butter in a pan and gently fry the shallots until golden. Use a slotted spoon to remove the shallots and set aside. Keep the shallot oil aside also. 

Step 2. Soak the saffron* in the hot water for around 5 minutes. Stir the saffron water and shallot oil through the rice, using a fork to fluff up the grains.

Step 3. Cook the broad beans briefly in hot water and place them in cold water to cool down. Drain and add to the rice.

Step 4. Mix through all remaining ingredients, season with salt and serve on a platter. 

Notes

* To get a more vibrant saffron colour, use a mortar and pestle to grind the saffron threads to a powder before adding the hot water.

MORE SALADS

"4" INGREDIENT PRAWN PASTA

A simple and satisfying no-fuss dinner for 2. A four ingredient recipe (not including the pasta, cheese, salt and olive oil, of course).

Prep 00:10

Cook 00:20

Serves 2

Easy

Ingredients 

100g dried Spaghetti 

Extra virgin olive oil

300g ripe mixed tomatoes, roughly chopped 

4 cloves garlic, finely sliced

1 tsp chilli flakes 

Sea salt, to taste 

300g green King prawns, peeled and roughly chopped 

2 tbs grated parmesan, plus extra to serve

Method

Step 1. Cook the pasta in salted, boiling water.

Step 2. While the pasta is cooking, heat a generous amount of olive oil in a pan. Add the tomatoes and cook down for around 5 minutes. 

Step 3. Add the garlic and chilli. When the pasta is al dente, use tongs to bring the spaghetti from the water to the pan; dragging in some of the pasta water. Spoon in some more pasta water to emulsify.. Add prawns, and through the parmesan.

Step 4: Toss together and finish with a little more olive oil and a little more pasta water to loosen, season with salt and serve with more parmesan.

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CIAO BELLA

GRILLED CAPSICUM W/ YOGHURT & FETA WHIP

This is the perfect side for a simple picnic or a festive feast. Especially great with lamb; it’s quick and easy but packed with fresh flavour. 

Prep 00:10

Cook 00:15

Serves 4-6

Easy

Ingredients 

3 medium capsicums (red, yellow or orange), quartered

1/3 cup roasted walnuts, roughly chopped

3/4 cup greek yoghurt

180g persian feta 

1/2 lemon, juice and zest 

2 tbs olive oil

4 sprigs fresh thyme 

2 sprigs fresh oregano 

Small handful fresh mint leaves

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Step 1. Heat a BBQ or griddle pan and grill the capsicums skin-side-down for 3-5 minutes or until nicely charred. Remove from the heat and allow to cool to room temperature.

Step 2. To make the yoghurt and feta whip, place the yoghurt and feta into a mixing bowl. Add the lemon zest, lemon juice and olive oil and whisk together until smooth. Season with salt and pepper. Loosen with a little water if it is very thick. 

Step 3. To assemble, scatter the grilled capsicums on a platter and spoon over the yoghurt mix. Garnish with chopped walnuts, fresh herbs and a drizzle of olive oil.

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SALADS…

BEER BATTER FISH TACOS W/ JALAPEŃO TARTARE

Change up your taco game with these fresh and zingy fish tacos. Perfect for warm summer nights when you want something light, simple and full of flavour.

Prep 00:20

Cook 00:10

Easy 

Ingredients 

1L rice bran oil for frying

12 corn tortillas, warmed  

500g snapper fillet 

1 1/2 cups self-raising flour 

1 tsp smoked paprika 

1 tsp onion powder 

1/2 tsp turmeric powder

1/2 tsp chilli powder 

350ml beer 

Jalepeńo tartare 

1/2 cup sour cream 

1/2 yoghurt 

1/4 white onion, finely diced 

2 Tbsp pickled jalapeno peppers, finely chopped 

1 Tbsp pickle juice 

2 Tbsp dill, finely chopped

2 Tbsp coriander leaves, finely chopped 

1/4 tsp salt 

To Serve

1/4 iceburg lettuce, shredded 

Lemon wedges 

Extra dill and coriander for garnish 

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Method

Step 1. Place the flour and spices in a mixing bowl and whisk together to combine. Add the beer and whisk until smooth. Set aside to rest for 20 minutes.

Step 2. To make the sauce, mix together all of the ingredients in a bowl and refrigerate until you’re ready to serve. 

Step 3. Cut the fish into finger sized strips and heat the oil 190C or until a wooden spoon sizzles gently when dipped into the oil.

Step 4. Dip the fish in the batter, let the excess drip off and gently place into the hot oil. Fry for 2-3 minutes or until golden and crisp. Drain on paper towel and season with salt.

Step 5. Serve with warm corn tortillas, the jalapeno tartare sauce, shredded lettuce, lemon wedges and extra fresh herbs.

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VEGAN FRIED TOMATO TACO

A seriously tasty taco for all. This recipe is vegan and is perfect for entertaining or to spice up your Meat Free Mondays or Taco Tuesdays.

Prep 00:20

Cook 00:30

Serves 3-4

Easy 

Ingredients 

12 soft corn tortillas 

8 medium sized green tomatoes, cut into wedges  

1 1/2 cups plain flour 

1 cup nut milk

2 cups breadcrumbs

Rice bran oil for frying 

Black Beans 

1 400g tin black beans 

1 brown onion, diced  

2 tsp cumin seeds 

2 tsp coriander 

1 tsp chipotle powder 

1/2 can beer 

Fresh Green sauce

1/4 cup olive oil 

2 limes, juiced 

1/4 white onion, finely diced

2 jalapenos, sliced

Small handful fresh coriander

Small handful fresh parsley 

Small handful dill 

Pinch of sea salt

1 avocado

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Method

Step 1. To make the beans, fry the onion in olive oil until soft. Add the cumin seeds, chipotle powder and ground coriander and cook briefly until fragrant. Add the beans and season with salt. Add the beer, stir through and reduce until mostly evaporated. Mash roughly, set aside and keep warm.

Step 2. To make the green sauce, add everything to a blender jug starting with the liquid ingredients. Blend until smooth. Adjust seasoning to your liking.

Step 3. To make the fried tomatoes, place the flour, breadcrumbs and nut milk into separate bowls. Coat the tomato wedges in flour, then nut milk and then breadcrumbs. Set them aside on a tray and heat 1 inch of rice bran oil in a large pan with deep sides.

Step 4. Fry the tomatoes in batches until golden and drain on paper towel. 

Step 5. Heat your corn tacos and serve with the beans, green sauce, fried tomatoes and fresh coriander.

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TACO TIME!