Pasta is always a great go-to mid-week meal because it is quick to make and universally loved. This Chilli Prawn Linguine will only take 30 minutes to prepare and it tastes fantastic. The beauty of this dish is that you can increase the amount of chilli that you use if you like things a bit spicier, or reduce it if you prefer a more mild flavour.

Cook Time: 30 Minutes |  Serves: 4

Ingredients

400 g linguine
1 tbsp olive oil
4 cloves garlic, finely sliced
½ small red chilli, seeds removed
6 medium tomatoes, deseeded and finely chopped
Salt
Freshly ground black pepper
700 g fresh prawns, peeled (leave tails intact) and deveined
Large handful of rocket and lime wedges to serve

Method

1. Bring a large pot of salted water to the boil and cook linguine following the packet directions, until it is al dente. Drain, keeping ½ cup of the cooking liquid.
2. Heat oil in a large frying pan over medium-high heat. Add garlic and chilli and cook for 1 minute then add fresh prawns. Cook for a further 2 minutes and add tomatoes and cooking liquid then season with salt and pepper.
3. Add linguine and cook for a further 1 to 2 minutes or until the linguine is well coated.
4. Serve immediately topped with rocket and lime wedges on the side.

Roast chicken doesn’t have to be boring if you get creative. This spicy yoghurt marinated chicken will have you craving more.

Cook Time: 1 Hour 10 Minutes |  Serves: 4

Ingredients

1 tablespoon olive oil
1 cup plain Greek yoghurt
1 lemon, zested and juiced
1 tablespoon chili powder
2 teaspoons cumin
1 tablespoon garlic powder
½ teaspoon curry powder
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 whole chicken

Method

1. Preheat the oven to 200°C. Line a baking tray with aluminum foil and spray it with non-stick cooking spray.
2. In a medium bowl, whisk the olive oil with the yoghurt, lemon zest, lemon juice, chili powder, cumin, garlic powder, curry powder, salt and pepper to combine.
3. Place the chicken on the prepared baking sheet and rub generously with the yoghurt mixture.
4. Roast until the chicken is evenly golden and cooked through. Serve warm with a leafy green salad.

Moqueca (pronounced “mo-KEY-ca”) is a traditional Brazilian fish dish that has a fantastic depth of flavour. Similar in taste to a Thai red curry but with a milder flavour it is quick and easy enough to make for a mid-week meal. We have used barramundi but you can use any firm fish to make Moqueca, including salmon, pink ling, trout, bream or trevalla.

Cook Time: 35 Minutes |  Serves: 4

Ingredients

700 g barramundi
½ tsp salt
¼ tsp freshly ground black pepper
Zest of 1 lime
1 tbsp lime juice
3 tbsp olive oil
1 small brown onion, finely diced
½ tsp salt
1 cup diced carrot
1 red capsicum, diced
3 cloves garlic, roughly chopped
1 ½ tsp brown sugar
1 ½ tsp cumin powder
1 ½ tsp paprika
1 cup fish or chicken stock
410 g can crushed tomatoes
400 mL can coconut milk
½ cup chopped coriander or parsley

Method

1. Pat fish dry with paper towel and then chop into 5 centimetre pieces. Add fish to a bowl with ½ teaspoon salt, lime zest and juice, and pepper. Mix to combine and coat the fish. Cover and refrigerate for 15 minutes.
2. Heat 2 tablespoons olive oil in a large frying pan over high heat. Add fish and cook until just cooked through. Remove from pan and set aside.
3. Reduce heat to medium high and add remaining olive oil to the same frying pan. Add onion and salt and sauté for 2 minutes or until the onion starts to turn translucent, then reduce heat to medium and add carrot, red capsicum, and garlic and cook for 5 minutes, stirring often. Add brown sugar, cumin, paprika, fish stock, tomatoes, and coconut milk and stir. Cover and simmer on medium low heat for 10 minutes.
4. Return fish to the stew and simmer for 2-3 minutes.
5. Taste sauce and add additional salt, pepper or lime juice if desired.
6. Garnish with coriander or parsley and serve with lime wedges.

These Glazed Ribs are just the right blend of sticky, sweet and spicy and are quite easy to make; you can make the sauce in advance and keep in the fridge for up to 3 days.

Cook Time: 5 Hours |  Serves: 6

Ingredients
2 tbsp white sugar
2 kg pork baby back rib rack
250 mL apple juice

Method

1. Preheat oven to 110C.
2. Mix the rub ingredients together and sprinkle onto each side of the ribs, pressing to ensure they are well-coated.
3. Lay two large pieces of foil on a baking tray and add half the ribs, meat side up. Fold one piece of foil to create a pocket around the ribs, leaving one side open. Pour half the apple juice into the foil, then seal the foil. Securely wrap with the remaining layer of foil and repeat with remaining ribs. Coo k in the oven for 4 ½ hours.
4. Meanwhile, make the sauce by combining all ingredients, except 1 tbsp of whiskey, in a saucepan and bring to the boil. Reduce heat and simmer until the mixture has reduced by a third, stirring frequently. Remove from heat and stir in 1 tbsp whiskey.
5. Turn grill onto medium-high heat (approx. 220C).
6. Line a tray with fresh foil and place a wire rack on top. Remove the ribs from the foil pocket and place on the wire rack, bone side up. Coat ribs with half the sauce, place under the grill and cook for 5 minutes, or until the sauce starts to bubble and darken in colour. Flip the ribs over, glaze with remaining sauce and cook until the sauce starts to bubble and darken. Remove from the grill and serve immediately.

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.