Fresh seafood stars in this wonderfully warming dish. Serve it with chunks of fresh bread to soak up the sauce.

Cook Time: 45 Minutes |  Serves: 6

Ingredients

Method

1. Heat oil in a large, lidded pan over medium-high heat. Add onion and garlic and cook, stirring until softened.
2. Add the turmeric, paprika and fennel seeds to the pan and cook, stirring, for 1 minute. Add the wine and cook for 2 minutes before adding the stock and potato. Bring to the boil, then reduce heat and simmer uncovered for 8-10 minutes or until the potato has started to soften.
3. Add the sliced fennel, prawns and fish and cook, covered for 3 minutes or until prawns are almost cooked. Add the scallops and mussels and cook for 4 minutes, or until the mussels have opened. Discard any mussels that do not open.
4. Garnish with fennel fronds and serve.

Hearty, healthy and versatile; you can make this one-pot wonder your own by using any veggies or herbs you prefer or have available.

Cook Time: 1 Hour |  Serves: 3-4

Ingredients

Method

1. Pre heat the oven to 180C. Rinse both lentils until the water runs clear.
2. In a large bowl mix together the lentils, vegetables, 200g of the cherry tomatoes, the herbs, garlic, vinegar, oil, 350ml water, ½ teaspoon of salt and ¼ teaspoon pepper. Mix well and place in a medium sauté pan. Bring to the boil, cover with a lid and bake in the oven for 40 minutes, or until the lentils are aldente.
3. Meanwhile make the pesto; Place all ingredients in a blender and blitz to combine. Add more oil if needed, then season generously with salt and pepper. Cover until ready to use (leftover pesto will keep for a week covered in the fridge.)
4. Sprinkle the bake with a light coating of parmesan. Top with torn pieces of mozzarella and the remaining cherry tomatoes. Bake, uncovered, for a further 10 minutes, until the cheese is melted.
5. Garnish with pesto, mint and baby kale, and serve with crusty bread.

Hearty, tasty and ideal fare for a cool Tassie winter, this Chilli packs a punch. You can dial the spice up or down to suit your taste.

Cook Time: 40 minutes |  Serves: 4

Ingredients

Method

1. Place a large saucepan over medium high heat.  Add the olive oil and onion and cook for 5 minutes, stirring.
2. Increase the heat to high, add the mince and cook for 5 minutes or until the mince is browned.
3. Stir through the chilli powder, cayenne, cumin, garlic powder, tomato paste, sugar, salt and pepper and cook until aromatic.
4. Add stock, diced tomatoes, red kidney beans and tomato puree and stir well. Bring to a gentle boil, reduce heat to med-low and simmer for 25 minutes, stirring occasionally.
5. Prepare a soft polenta by following the package guidelines. Once ready add butter, season and mix well. Remove from heat and set aside.
6. To serve, divide the polenta between plates, top with chilli con carne, scatter with sliced red chilli and herbs, and serve immediately.

A modern twist on a classic family favourite

Cook Time: 30 minutes |  Serves: 4

Ingredients

Method

1. Begin by making the Coriander Lime Mayo.  Chop ½ cup coriander and mix with mayonnaise, lime zest and juice in a bowl. Set aside.
2. In a large bowl combine cinnamon, oregano and cayenne pepper with the olive oil. Mix until well blended. Add the chicken to the spice mix and turn to coat well.
3. Heat barbecue or a grill pan and cook chicken on medium heat for 12-15 minutes turning once. When the chicken is fully cooked, place on a chopping board and slice.
4. To serve, fill the tacos with the sliced chicken and diced mango and drizzle with the Coriander Lime Mayo. Serve with lime wedges and coriander leaves on the side.

A stunningly beautiful, but surprisingly simple showstopper dessert ideal for an Aussie summertime Christmas.

Cook Time: 30 minutes plus setting time  |  Serves: 10

Ingredients

Method

1. Line the base and sides of a 20cm round springform tin with baking paper.
2. Remove the ice-cream from the freezer and allow it to soften but not melt.
3. Blitz the biscuits until they resemble fine breadcrumbs. Add the melted butter and mix until well combined.
4. Put the biscuit mixture into the bottom of the springform pan and push down with the back of a spoon to flatten.
5. Place softened ice-cream in a large mixing bowl and gently stir through half of each type of berries.
6. Spoon the ice-cream on top of the biscuit base evenly. Smooth to flatten the top with the back of a spoon. Cover the top with baking paper or clingfilm and place in the freezer to set overnight.
7. To decorate, whip egg white until stiff peaks form and place caster sugar in a bowl. Brush each piece of fresh fruit with the egg white and then sprinkle with sugar. Place on a tray lined with baking paper to dry. They will harden in a couple of hours.
8. When ready to serve, remove the ice-cream cake from the freezer, unmould from the springform tin, place on a serving plate and top with the sugared berries. Dust with freeze dried berries, if using, and serve.

With spectacular colour from the blueberries plus a gorgeous edible flower garnish, this vegan raw blueberry cake will bring a touch of glam to any table.

Cook Time: 40 minutes plus setting time (preferably overnight) |  Makes: 30 approx Pieces

Ingredients

Method

1. Lightly toast pecans, macadamias, and hazelnuts in a frying pan over low heat. Set aside to cool.
2. Grease a 25 centimetre round fluted tart pan.
3. When cool, blitz the nuts in a food processor until a crumb-like texture and place aside in a bowl. Add dates, cocoa powder, maple syrup, vanilla and salt to the food processor and bend to a rough paste. Gradually blend the nuts into the date mix until well combined.
4. Use the back of a spoon to press the nut mix firmly and evenly into the tart tin and refrigerate.

A twist on the traditional favourite, our White Christmas is a frozen treat that’s just the thing for a warm summer.

Cook Time: 3 Hours 15 Minutes |  Makes: 30 approx Pieces

Ingredients

Method

1. Line a 30 x 20 centimetre baking tin with baking paper.
2. Melt chocolate in microwave in 30 second bursts. Allow to cool slightly, then fold in remaining ingredients.
3. Pour mix into the prepared pan and use a spoon to smooth the top.
4. Place in freezer for 3 hours or until set. Remove and slice into squares and keep squares in an airtight container in the freezer. Serve frozen.

Crack open the bubbles for this divine mussel dish.

Cook Time: 20 Minutes |  Serves: 4

Ingredients

Method

1. Melt butter in a large saucepan and soften leek over medium-low heat for 5 minutes. Add sparkling and increase the heat. Cook until the sauce has reduced in volume by half.
2. Add curry powder, lime leaves, saffron, stock and cream and bring to the boil.
3. Tip mussels into the pan and mix into the sauce. Cover with a lid and cook until the shells have opened.
4. Add lemon juice and a pinch of salt and pepper. Taste for seasoning and serve immediately, with lemon wedges on the side.

Aromatic spiced quail are the ideal way to start a special meal.

Cook Time: 30 Minutes plus 3 Hours to Marinade |  Serves: 6

Ingredients

Method

1. Use a sharp knife or kitchen scissors to remove the backbone from the quail and flatten out the bird with the palm of your hand.
2. Add salt, pepper, and spices to a frying pan over medium heat. Toast spices, stirring frequently for 1 to 2 minutes.
3. Add toasted spices to a mortar with garlic and grind into a paste. Add 4 tbsp olive oil and then rub the mixture over the quail and leave to marinate for at least three hours.
4. Preheat a grill pan or barbecue to high.  Drizzle remaining olive oil over quail and grill breast-side down for two minutes, until golden. Turn and cook for a further 3-4 minutes, until cooked to your liking.
5. Serve with a green salad or rice.

A melding of fresh flavours makes this the ultimate oyster entree.

Cook Time: 10 Minutes plus freezing time |  Serves: 2

Ingredients

Method

1. Blend lychees, cucumber and lime juice together in a blender until smooth. Pour mixture into a shallow metal or glass container, cover and put in the freezer for approx. 4 hours, stirring twice during the freezing cycle to aerate.
2. When set, scrape mixture with a spoon to create a granita.
3. Spoon granita over oysters and serve immediately.