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Steak is good, steak is even better with a little nob of this Herb Anchovy Steak Butter on top! Not bad on fish either! Easy to whip up and simple to keep in the fridge or freezer for later use.
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Summer is here it is time to get fizzy with this Fizz Slushie! All the falvours work so well, you will just need to mix up your garnishes to suit the Fizz Slushie flavour you are going with!
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This Smokey Sausage and Egg Breakfast Muffin has everything you want in a breakfast sandwich (except maybe bacon - add that if you want!). Rip in this weekend for a cracker Sunday brunch.
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Ahhhh the classic wedges, nothing brings back the nostalgia like a big bowl of Crispy Potato Wedges with Blue Cheese Sauce (well maybe the blue cheese sauce is a bit of an addition to the classic sour cream!!)
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Slide this Sweet Potato, Avo and Quinoa Salad down next to your fav BBQ items and it is sure to be a winner. The creamy dressing is a hit for all and the mix of quinoa and nuts gives a cracking texture..
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This is that classic flavour that you find drenching your favourite noodles. Well it is for me! And now you can make this Tahini and Soy Dressing (or sauce) easily at home!
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This is the sort of "ugly delicious" food that I love. This Charred Cabbage with Miso Butter slots right into that category, it is an umami bomb and will take the humble cabbage to a whole new level with a little addition of miso (and of course butter!).
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Chicken wings can take many forms, one which I really love and pack a serious punch are these Green Curry Chicken Wings.
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Rich, tasty, packed full of flavour and easy as to make, this Baked Fish dish is so so good, and even better that it is a one pan wonder and can be made for one or made for a 100!
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Sometimes it is the simple things that taste the best, and these classic Tomatoes on Toast really is just that - simple, delicious and ready in minutes.
Read MoreSWEET SALTY SPICY NUT MIX
Diving into a bowl of this Sweet Salty Spicy Nut Mix really gets the juices flowing and wanting to grab that cold drink - in my case an ice cold beer! Pimp these out with more spice or chili to add your own twist.
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The humble chicken liver - many would turn their nose up at this dish but for me Peri Peri Chicken Livers are so so good I just have to have more and more. Serve with some crusty bread and red wine and it is happy days!
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Who doesn't love a crispy golden chicken nugget? And they are even better when they are dredged through my special sauce! Perfect for the whole family, get cooking!
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The miso caramel eggplant is a bit of a classic and a serious favourite in my house. Perfect as a side or addition to a meal or as the centre piece of a Japanese style feast!
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Fun little twist on one of my favourite dishes - the risotto!
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Dan Dan Noodles are quite possibly in my top 5 noodle dishes - this is my crack at the classic Dan Dan Noodles (topped with some of my homemade chili sauce of course!)
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Breakfast, lunch or dinner this handheld Egg Sabich Sandwich is packet full of crispy and fresh veg along with some tasty pickles and a good slathering of hummus!
Read MoreCHILI OIL
1L Rice Bran Oil
1 cinnamon stick
2 tsp fennel seeds
4 star anise
4 bay leaf
150g dried chili flakes
150g crispy fried shallot
50g peanuts
2 tbs sesame seeds
1 tbs sea salt
1. Heat oil in small saucepan over high heat. Add cinnamon, fennel, star anise and bay leaves to oil. Cook until spices are aromatic and the bay leaf changes colour slightly to a more deen browny green.
2. While oil is flavouring, mix together the chili, shallot, peanuts, sesame and salt in a large heat proof bowl. Mix well so everything is combined.
3. Once oil is to temperature (approx 180-200C) pour over chili mix through a wire strainer to catch all the large spices (be very very careful here!!!).
4. Mix really really well to combine and then allow to cool completely (this could take a few hours) and then spoon into your jars and enjoy!
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.