Monthly Archives

January 2023

Baked Brie with Honey & Walnuts

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Incredibly easy and perfect for any special occasion.

Prep Time: 2 Minutes  |  Cook Time: 12 Minutes


1 wheel Brie Cheese
4tbs honey
1 cup walnuts, halved
Fresh Rosemary Sprig
Bread for Serving


  1. Preheat the oven to 180ºC and spray a small baking dish with non-stick cooking spray.
  2. Place the wheel of brie in the center of the baking dish and top with the walnut halves.
  3. Add the rosemary sprigs and drizzle with honey.
  4. Bake for 12 minutes or until the cheese is soft.
  5. Serve with extra rosemary, honey, and crusty French bread.

The Perfect Rump Steak

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Rare, medium or well-done? Steak to order is not a problem with these helpful tips.

Heat a frying pan over medium-high heat before adding the steak (this seals the surface, trapping in juices).

Rather than oiling the pan, brush the steak with oil to prevent it sticking.

Cook a 2cm-thick piece of steak for 2-3 minutes each side for rare, 4 minutes each side for medium, and 5-6 minutes each side for well-done.

Turn the steak only once, otherwise it will dry out. Always use tongs to handle steak as they won’t pierce the meat, allowing the juices to escape.

To test if your steak is done, press the centre with the back of the tongs. The steak will feel soft if it’s rare, slightly firmer and springy when it’s medium and very firm when it’s well-done.

Transfer steak to a plate, cover with foil and set aside for 3-5 minutes to rest. This allows the juices to settle and the muscle fibres to relax, which ensures the steak is tender.

Creamy Tomato Chicken Dinner

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Tender chicken breasts cook a garlicky, creamy tomato bath, and the addition of kale rounds the creamy chicken skillet meal into a true one-pan dinner. Plus, it’s ready in just about 20 minutes.

Prep Time: 3 Minutes  |  Cook Time: 30 Minutes


2 Tbsp extra-virgin olive oil
4 medium chicken breast, boneless, skinless
1 tsp kosher salt, divided
½ tsp freshly cracked black pepper
2 Tbsp tomato paste
3 cloves garlic, minced
1 tsp fennel seeds
1/2 tsp crushed red pepper flakes, optional
1 can crushed tomatoes
1 cup heavy cream
½ cup parmesan cheese, divided
4 cups kale, ribs removed, torn into small pieces, packed
1/4 cup basil leaves, thinly sliced


  1. In a large skillet set over over medium-high, heat the olive oil until glistening.
  2. Season the chicken breasts with 1/2 teaspoon salt and pepper.
  3. Add chicken to skillet and cook until golden on the bottom, about 5 minutes. Turn and cook until golden on the other side, about 5 minutes longer. Remove chicken from the pan and set aside.
  4. In the same skillet, add tomato paste, garlic, fennel seeds and red pepper flakes and cook until just fragrant, about 1 minutes.
  5. Add crushed tomatoes and bring to a simmer, allow to cook for 3 minutes.
  6. Stir in the heavy cream, ¼ cup parmesan cheese and kale, stirring until kale is just wilted, about 3 minutes.
  7. Season with remaining ½ teaspoon salt and add chicken back into the skillet. Allow to cook for 5 more minutes or until the internal temperature of the chicken breasts reaches 75°C with an instant read thermometer.
  8. Serve topped with fresh basil and remaining cheese.