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.

Grilled BBQ Corn Ribs, the ultimate side dish or a delicious entree. 🤤🌽

Total Cook Time: 55min | Makes 4 to 6

Ingredients

BBQ Seasoning Blend:
2 tbsp chili powder
1 tsp smoked paprika
1 tsp packed light brown sugar
1/4 tsp cayenne pepper
salt

BBQ Sauce:

1 cup tomato sauce
1 cup apple cider vinegar
1/4 cup yellow mustard
3 tbsp packed light brown sugar
1/2 tsp hot sauce
salt

Corn Ribs:

4 ears corn, shucked
Canola or vegetable oil, for the grill grates
1 scallion, thinly sliced

Directions

1. For the BBQ seasoning blend: Stir to combine the chili powder, smoked paprika, brown sugar, cayenne pepper and 1 teaspoon salt in a small bowl.

2. For the BBQ sauce: Whisk together the ketchup, apple cider vinegar, mustard, brown sugar, hot sauce, 1 teaspoon salt and 1 tablespoon of the BBQ seasoning blend in a small saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium and simmer until the sauce has reduced and thickened, 10 to 12 minutes.

3. For the corn ribs: Using a large chef’s knife and a large steady cutting board, cut off the ends of the corn cobs to make them flat. Using your hands, break the cobs in half crosswise. Stand a cob on one flat end and carefully and slowly cut down through the core, rocking the knife back and forth if necessary, to split the cob in half lengthwise. Repeat with all the cobs. Lay a split corn cob on its flat side on the cutting board and cut lengthwise through the cob, pressing down and rocking the knife back and forth if necessary, to make 2 long corn ribs. Repeat with the remaining cob halves. (You should have 32 ribs total.) Place on a rimmed baking sheet and set aside.

4. Prepare a grill for medium-high heat and lightly oil the grates. Sprinkle the corn ribs with 1 tablespoon of the seasoning blend. Brush the ribs with 1/2 cup BBQ sauce.

5. Place the corn, cut-side down, on the grill and close the lid. Cook until the cut edges are beginning to char and caramelize, about 8 minutes. Flip the ribs to the second cut side, close the grill lid and cook until the edges are caramelized and the corn kernels are crisp-tender, another 6 to 8 minutes.

6. Transfer the corn to a platter. Brush with more sauce and season with a pinch of the BBQ seasoning blend (reserve the remaining blend for another use). Sprinkle with the scallions and serve with the remaining BBQ sauce.

Enlist your kids to help you make these delicious fruit-filled muesli bars

How long will it take?

40 minutes

What’s the serving size?

Makes approx 10 – 12 bars

What do I need?

• 180g unsalted butter

• 1/3 cup golden syrup

• 1 ½ cups rolled oats

• ¾ cup self-raising flour

• ¾ cup brown sugar

• ¾ cup shredded coconut

• ¾ cup sultanas or raisins

• ¾ cup dried apricots, chopped

• ¾ cup dried apples, chopped

• ¾ cup dried currants

How do I make it?

• Preheat oven to 180C.
• Grease and line a 20 cm x 30 cm slice tin.
• Add butter and golden syrup to a small saucepan. Heat, stirring over a gentle heat until the butter has melted.
• Combine remaining ingredients in a bowl and mix to combine. Pour butter mixture into the bowl and mix to combine all ingredients.
• Press mixture into the slice tin and cook for 20 to 25 minutes, or golden brown. Remove from oven, allow to cool and then slice into bars to serve.

This delightful dish will bring you a taste of Italy on a plate

How long will it take?

45 minutes

What’s the serving size?

Serves 4-6

What do I need?

• 1 ½ cups fresh white breadcrumbs½ cup milk
• 500g beef mince
• 500g pork mince
• 2 eggs
• 3 cloves garlic, crushed
• ½ cup sage leaves, finely chopped
• Sea salt
• Cracked black pepper
• 2 tbsp extra virgin olive oil
• 1 brown onion, finely chopped
• 3 cloves garlic, extra, crushed
• 2 tbsp tomato paste
• 2 tbsp balsamic vinegar
• 1 cup beef stock
• 2 X 400g cans chopped tomatoes
• ¼ cup thyme leaves, chopped
• 500g spaghetti
• 1 cup basil leaves
• Finely grated parmesan to serve

How do I make it?

1. Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the milk is absorbed. Add the beef and pork mince, eggs, garlic, sage, salt and pepper and mix well to combine. Using wet hands, roll tablespoons of the mixture into balls.
2. Heat 1 tablespoon of the oil in a deep, large frying pan over high heat. Cook the meatballs in batches, turning frequently, for 4–5 minutes or until browned. Remove from the pan and set aside. Reduce the heat to medium, add the remaining oil, onion and garlic to the pan and cook for 5–7 minutes or until lightly golden. Add the tomato paste and balsamic vinegar, stir to combine and cook for 1 minute. Add the stock, tomatoes, thyme, salt and pepper, stir to combine and bring to the boil. Add the meatballs and simmer for 15–20 minutes or until the sauce is reduced and the meatballs are cooked through.
3. While the meatballs are cooking, place the spaghetti in a large saucepan of salted boiling water and cook for 8–10 minutes or until al dente. Drain and serve the spaghetti topped with the meatballs, basil leaves and parmesan.

Recipe from Donna Hay

Bursting with flavour and ideal for your Easter Sunday lunch

How long will it take?

1 hour 50 minutes

What’s the serving size?

Serves 6

What do I need?

•   25g anchovy fillets in oil, drained
• 1 bunch flat leaf parsley
• Juice of 1 lemon
• 1 tbsp olive oil
• 2 cloves garlic
• For the lamb
• 1.5kg boneless leg of lamb
• 1kg potatoes
• 6 cloves garlic
• ½ bunch fresh rosemary
• 3 tbsp olive oil
• Zest of 1 lemon – use a vegetable peeler to remove in long strips
• Salt and pepper

How do I make it?

1. Preheat oven to 200C.
2. Prepare crust by adding all crust ingredients to a food processor and blitzing to a coarse paste.
3. Place the lamb in a large roasting dish (you will need one big enough for the lamb and potatoes) and spoon over the paste. Use your hands or the back of a spoon to ensure it is spread evenly over the lamb.
4. Peel potatoes and then cut in 2 millimetre slices but don’t cut all the way to the bottom – you should only cut about two-thirds of the way through. Place the potatoes around the lamb in the roasting dish. Add the rosemary, garlic and lemon zest.
5. Drizzle olive oil over the lamb and potatoes and season with salt and pepper. Cook for 45 to 50 minutes and then check lamb. If the crust is becoming too dark, cover the dish with foil and return to the oven. Allow to cook for a further 15 to 20 minutes and then remove from the oven and rest for 10 to 15 minutes. To serve, carve lamb and serve with potatoes and fresh seasonal vegetables.

Rich and creamy, this soup is a bowl full of comfort on a cold winter’s day.

How long will it take?

1 ½ hours

What’s the serving size?

Serves 6-8

What do I need?

• 2.25kg pumpkin
• 3 tbsp olive oil
• 70g butter
• 2 medium onions, chopped
• Leaves from 6 sprigs of thyme, plus extra for garnish
• 1.75 litres light chicken or vegetable stock
• 300ml double or single cream
• 150g Gruyere cheese, coarsely grated
• Salt and freshly ground black pepper
• Le Creuset Cast Iron Signature Round Casserole 24cm

How do I make it?

1. Preheat oven to 200C.
2. Peel pumpkin, scoop away fibres and seeds and cut the flesh into chunky pieces. Put them in a large roasting tin with the olive oil and some seasoning and toss together well. Spread in an even layer and roast for 30 – 40 minutes until tender.
3. Meanwhile, melt the butter in the casserole and add the onions, half the thyme leaves and some seasoning. Cover and cook gently for about 10 minutes until the onion is very soft but not browned. Add roasted pumpkin to the pan with the stock, cover and simmer gently for 20 minutes.
4. Leave the soup to cool slightly then blend in a food processor or liquidiser with the rest of the thyme leaves, until smooth. Return the casserole to a medium-low heat and bring back to a gentle simmer. Stir in 200ml of the cream and adjust the seasoning to taste.
5. Ladle the soup into warmed bowls and swirl in the remaining cream. Pile some of the grated cheese into the centre, scatter with the extra thyme leaves and serve.

Recipe courtesy of Le Creuset ANZ