A delicious burst of flavours combine to make this a fabulous dish for any occasion.

Prep Time: 15 Minutes  |  Cook Time: 3 hours |  Serves: 6

Ingredients

Method

1. Combine chilli, garlic, lemon juice and zest, rosemary, thyme, fennel, a pinch of salt and pepper and olive oil in a dish large enough to hold the leg of lamb. Add lamb and coat it with the marinade. Cover and refrigerate for at least two hours, turning occasionally to coat with marinade.
2. To make the slow-roasted tomatoes, preheat oven to 220C. Cut tomatoes in half and place them face up in a roasting tin. Sprinkle each tomato with sumac, sea salt and a drizzle of oil. Roast for 15 minutes. Reduce temperature to 130C and roast for a further 1 to 1 ½ hours (depending on size of tomatoes) until they are shrivelled but still juicy. Remove from oven.
3. To cook lamb, heat oven to 200C. Remove lamb from marinade, place in a roasting tin and drizzle coat with the oil. Cook for 35-45 minutes, depending on how well-done you prefer it (a meat thermometer inserted into the thickest part should register 70C).
4. Remove lamb from oven and wrap in foil to rest for 10 minutes.
5. Return tomatoes to oven to heat up for 5 minutes
6. To serve, place salad leaves, roasted tomatoes, roasted capsicum and marinated mushrooms on a serving plate and drizzle with olive oil. Slice lamb and arrange on serving plate.

This potato bake is the perfect week night side dish

Prep Time: 25 Minutes  |  Cook Time: 1:30 Minutes. |  Serves: 6

Ingredients

• 2 tsp olive oil
• 4 bacon rashers chopped
• 1 brown onion chopped
• 1 garlic clove crushed
• 1 1/2 kg potatoes peeled thinly sliced
• 300ml thickened cream
• 1/2 cup milk
• 1 1/2 tsp chicken stock powder
• 1/2 cup tasty cheese grated
• 1 pinch cracked pepper to taste

Method

1. Preheat oven to 200C. Lightly grease an 8-cup capacity baking dish.
2. Heat oil in a large frying pan on high. Saute bacon, onion and garlic for 4-5 minutes until onion is tender and bacon is golden.
3. Layer potatoes and onion mixture alternately in prepared baking dish.
4. In a large jug, whisk together cream, milk and stock powder. Pour over potatoes. Cover with foil. Bake for 1 hour, until potato is tender.
5. Remove foil. Sprinkle with cheese. Bake a further 15 minutes, uncovered, until cheese has melted and is golden.

NOTES

This vegetarian pasta dish gets its rich creaminess from Greek yoghurt. We’ve kept ours simple but you can add extra vegetables or herbs to suit your taste or even chicken, salmon or bacon. It’s an easy midweek hearty meal, and if you increase the quantities you’ll have a delicious lunch for the following day.

Cook Time: 30 Minutes  |  Serves: 4

Ingredients

• 350 g dried or 450 g fresh tagliatelle1 tbsp olive oil
• 1 medium brown onion, peeled and diced
• 3 cloves garlic, peeled and diced
• 400 g button mushrooms, sliced
• 125g baby spinach
• 4 tbsp Greek yoghurt
• Juice of ½ lemon
• Salt
• Freshly ground black pepper

Method

1. Cook pasta according to packet directions. When cooked, drain and set aside.

2. Meanwhile, place a large frying pan over medium heat and add olive oil, onion and garlic and cook for 5-10 minutes or until the onion is golden and softened.

3. Add mushrooms and cook for 5 minutes or until they are soft.

4. Add spinach to pan and cover with a lid so that the spinach wilts. When spinach has wilted, stir through and add pasta, lemon juice and yoghurt and stir to combine. Season to taste and serve immediately with parmesan cheese.

Grilled halloumi cheese is perfect for adding to salads, sandwiches or to simply add extra protein to a vegetarian dish.

Total Cook Time: 10min

Ingredients

225g halloumi cheese

1 tbs olive oil

1 tsp lemon juice

Optional – chopped mint or oregano

Directions

1. Heat a grill pan over medium-high heat or heat a grill to medium heat.
2. Slice the halloumi into 1cm thick strips.
3. Brush the halloumi slices with the olive oil, coating both sides of the cheese.
4. Place the halloumi on the grill pan or grill and cook on each side for 2 to 3 minutes or until grill lines form and the cheese has slightly melted.
5. Once the halloumi has cooked, remove it from the heat and squeeze some lemon juice on it.

Crunchy and sweet, the tropical flavours will be sure to please everyone in the family. Serve this Macadamia Crusted Barramundi with Pineapple Slaw over coconut rice or solo. It’s a quick and satisfying meal that’s a breeze to make on a week night.

How long will it take?

40 minutes

What’s the serving size?

Serves 4

What do I need?

500g Barramundi fillets
1 cup macadamia nuts, finely chopped
1/2 cup panko breadcrumbs
1/4 teaspoon cayenne pepper
1 egg
2 tablespoons unsweetened coconut milk
2 tablespoons olive oil
1 lime
Salt and pepper, to taste

For the Slaw

2 cups green cabbage, shredded
1 carrot, grated or cut into fine matchsticks
1 cup canned or fresh pineapple, drained and diced
¼ cup spring onions, diced
1 handful chopped coriander, stems removed
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce

How do I make it?

Combine cabbage, carrot, pineapple, spring onion, coriander, rice wine vinegar, sesame oil, and soy sauce in a large bowl and set aside. Let flavours combine for about 20 minutes.

Preheat the oven to 200C. Use paper towel to pat each barramundi fillet very dry.

In a food processor, chop macadamia nuts until the consistency of bread crumbs. Mix together nuts, panko and cayenne pepper. In a separate small bowl whisk egg with coconut milk. Season both sides of the barramundi fillets with salt and pepper.

Fill the bottom of an ovenproof frying pan with the olive oil and place on stovetop over med-high heat. Once the oil is heated up, dip fish in egg mixture then coat both sides with panko nut mixture. Place fish in hot pan and cook 3 minutes on each side.

Squeeze lime over the fillets and place cast frying pan in the oven and bake for another 10 minutes or until firm.

Once fish fillets are finished baking, plate the meal by adding a cup or two of the pineapple slaw salad to a plate and top with the macadamia crusted fish. Enjoy!

Recipe and image from Fresh Mommy Blog.

Summer, West Australia and Lobster are an awesome combination. The subtle flavours of chilli, parsley and garlic are the perfect additions to fresh West Australian Lobsters.

How long will it take?

10 Minutes

What’s the serving size?

Serves 2

What do I need?

1 cooked crayfish
30ml olive oil
Lemon wedges to serve

For the Chilli Butter

150g unsalted butter, softened
2tbsp finely chopped flat-leaf parsley
1 red chilli, seeds removed, finely chopped
2 cloves garlic, crushed
Zest of one lemon

How do I make it?

Cut crayfish in half and remove stomach sac and intestinal vein.

Place crayfish halves, flesh-side up on a lined baking tray drizzled with olive oil.

In a bowl, add all Chilli Butter ingredients and mix to combine.

Spread crayfish flesh with the Chilli Butter. Cook under a grill for 5-6 minutes or until the crayfish starts to char.

Serve hot with lemon wedges.

These beautiful biscuits are just the thing for a Mother’s Day high tea, or they also make a stunning homemade gift.

How long will it take?

2 hours

What’s the serving size?

Makes about 40 biscuits

What do I need?

230g unsalted butter
1 cup caster sugar
40ml milk
1 large free range egg, lightly beaten
½ tsp vanilla extract
3 cups plain flour
½ tsp baking powder
¼ tsp salt

To decorate

170g white cooking chocolate, melted
½ cup freeze-dried strawberries, chopped
½ cup crushed pistachios
½ cup candied citrus, diced

How do I make it?

1. Use an electric mixer to cream together butter and sugar until pale. Slowly add milk, egg and vanilla and mix well.
2. In a separate bowl sift together flour, baking powder and salt.
3. Add flour mix to butter mixture and mix until a soft dough forms.
4. Gently knead the dough on a floured surface until smooth. Cut dough into two discs, wrap in clingfilm and refrigerate for 1 hour.
5. Lightly flour a clean surface. Roll out 1 disc of dough to ½ centimetre thickness. Use a 7-centimetre round cookie cutter to cut out biscuits.
6. Place biscuits on a baking tray lined with baking paper, leaving a couple of centimetres between them. Bake for 10 minutes or until the biscuits just start to brown at the edges.
7. Remove from oven and transfer to a rack to cool.
8. Repeat process for remaining dough or you can freeze dough to use later if desired.
9. Once biscuits have cooled completely, melt chocolate. Dip the top of each biscuit into the melted chocolate, allow the excess to drip back into the bowl. While the chocolate is still soft, top each biscuit with a sprinkle of freeze-dried strawberries, crushed pistachios, and candied citrus.
10. Set biscuits aside in a cool place to allow the chocolate to set fully before serving.