WATERMELON & BERRY HARD FIZZ PUNCH

A light and fresh, summery drink to serve the masses.

Prep 00:10

Cook N/A

Serves 12-14

Super Easy 

Ingredients 

8 330ml Watermelon and Berry Hard Fizz cans 

500ml Ariane Vodka 

1/2 cup raspberry cordial

1 1/2 cups fresh watermelon balls or small cubes

125g punnet blackberries 

125g punnet raspberries 

Ice 

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Method

Step 1. Half-fill a 4L punch bowl with ice. Add the Hard Fizz, Vodka and raspberry cordial and stir to combine. Add the fruit and stir once more. Serve straight away.

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MORE TIDY TIPPLES

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!

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…

SUMMER BBQ "PANZANELLA"

A salad made on the BBQ! This one is a colourful, summertime crowd pleaser. A cross between a panzanella and a fattoush; serve it alongside your favourite BBQ’s meats or bring it to the next family gathering. 

Prep 00:15

Cook 00:20

Serves 8-10

Easy 

Ingredients 

3 thick slices ciabatta bread

250g block haloumi, cut into 1cm thick slices 

2 different coloured capsicums (red, yellow or orange)

2 sweet corn cobs, husks off

400g mixed tomatoes, sliced into halves or quarters 

Sumac dressing

3 tsp sumac

1 clove garlic, crushed 

1/4 tsp salt

1/2 cup olive oil 

1/4 cup red wine vinegar 

To Serve

Small handful fresh mint leaves, finely chopped 

Method

Step 1. Heat a BBQ grill to medium heat. Grill everything until lightly charred. Start with the corn which will take around 10 minutes. Then, the capsicum (around 5 minutes) and the bread (around 3 minutes). Grill the halloumi last, on high heat for around 1-2 minutes each side.

Step 2. Remove everything from the heat. Roughly tear or chop the ciabatta into inch-sized pieces and slice the haloumi into small chunks. Slice the capsicum into strips and cut the corn into 3cm rounds.

Step 3. To make the dressing, place all of the ingredients in a small jar and shake together to emulsify (or whisk together in a bowl). Adjust the seasoning to your taste. 

Step 4. To assemble, Place all of the salad ingredients in a large bowl and pour over the dressing to your liking. Toss together with fresh mint and serve straight away. 

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THE SALAD BAR…

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…

LEFT OVER ROAST CHOOK TACO

Leave the old roast chook salad rolls behind and rip into this roast chook tacos!  

Prep 00:10

Cook 00:15

Serves 4

Super Easy 

Ingredients 

12 soft flour tacos, warmed 

3 cups rotisserie chicken, shredded (plus the juice or ‘jelly’ from the bag)

1/2 onion, diced 

2 cloves garlic, finely chopped 

2 tsp ground cumin 

2 Tbsp chipotle in adobo*, chopped 

To serve 

1/4 white cabbage, shredded 

Sour cream 

Extra chipotle in adobo sauce

Fresh coriander

Lime wedges 

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Method

Step 1. Fry the onion and garlic in olive oil until soft. Add the cumin and season with a little salt. Add the chipotle sauce and chicken jelly (if you have it) with 1/4 cup water. Simmer gently for 2-3 minutes.

Step 2. Add the chicken and stir through the sauce (add more water if needed to moisten). 

Step 3. Serve the chicken with warm, soft tortillas, extra chipotle sauce, sour cream, shredded cabbage, coriander and lime.

Notes: 

* You can find chipotle in adobo at most large supermarkets these days alternatively hit up your local speciality grocer or online. 

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IT’S TACO TUESDAY

HARD SHELL TACOS

Everyone loves a classic hard shell taco (well at least I hope they do!) Try making your own spice mix that you can multiply and use over and over again. Make this dish your own by adding your own twists!

Prep 00:15

Cook 00:15

Serves 4

Super Easy 

Ingredients 

HQ Spice mix 

1 Tbsp smoked paprika 

1 Tbsp ground cumin 

2 tsp ground coriander 

2 tsp onion powder 

1 tsp chilli powder 

1 tsp oregano 

1/4 tsp salt 

12 hard shell tacos 

500g regular beef mince 

1 onion, diced 

2 Tbsp HQ spice mix 

To serve

1/4 iceburg lettuce, shredded 

2 tomatoes, diced  

Tasty (cheddar) cheese, grated 

Sour cream 

Lime wedges

Hot sauce

Method

Step 1. Preheat the oven to 200C and arrange the tacos on a tray. To make the spice mix, place all of the ingredients in a small jar or bowl and mix together.

Step 2. Heat some oil in a frypan and saute the onion until slightly charred. Add the beef and cook until well browned. Season with salt. Add 2 Tbsp of the spice mix and stir through. Add a splash of water to loosen and cook for a further 2-3 minutes.

Step 3. Heat the tacos in the oven for 3-5 minutes. Serve with shredded lettuce, diced tomato, grated cheese, sour cream, lime wedges and hot sauce. 

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