Crispy potatoes served with sizzling garlic and yogurt dip are perfect as a side dish or a snack. They are easy to prepare, and you can make the yogurt dip in advance

Prep Time: 20 Minutes | Bake Time: 30 Minutes |  Serves: 2

Ingredients

500 g baby potatoes, washed and unpeeled
1 tbsp salt
1 tbsp olive oil
your favourite herbs or spices (e.g. oregano, garlic powder, paprika), optional
pinch of salt

Yogurt dip:

1/2 bunch fresh parsley, finely chopped
1 clove garlic, finely chopped
1 tsp chilli flakes
1/2 tsp salt
80 ml olive oil
300 g greek yogurt

Method

1. Wash potatoes under running water and scrub any dirt and sprouts. Transfer to a pot. Fill pot with cold water until potatoes are covered. Add 1 tbsp of salt and boil until potatoes are easily pierced through by fork (about 15 minutes).
2. While the potatoes cook, preheat the oven to 200⁰C.
3. When potatoes are done, drain them in a large colander and let cool for about 5 minutes. Evenly distribute potatoes on a baking tray lined with parchment paper. Using drinking glass or potato masher gently smash each potato. Thin potatoes will be more crispy. Brush top of each potato with olive oil and sprinkle with salt and your favourite herbs/spices. Bake in the oven for 15 minutes, then remove from the oven and flip over each potato. Brush with olive oil again. Bake for additional 10-15 minutes until golden and crispy (25-30 minutes total).
4. While potatoes bake, prepare the dip. In a heat proof bowl or jar combine fresh parsley, garlic, salt and chilli flakes. Pour olive oil to a saucepan and heat over medium heat until hot. Make sure it does not get hot enough to smoke. Once hot, pour into container with herbs and let infuse for about 15 minutes. To plate, swirl greek yogurt on a plate and spoon over the garlic oil mix.
5. Serve hot potatoes with yogurt dip. Enjoy!

Fresh & Healthy 6-ingredient avocado salsa. It’s sweet, spicy & undoubtably refreshing. Smooth avocado paired with sweet mango and spicy jalapeño will have you craving more with every bite.

Prep Time: 5 Minutes |  Serves: 6

Ingredients

2 medium mangoes diced
1 avocado diced
1/4 red onion diced
1/2 cup tomato diced
1/2 cup fresh cilantro chopped
1 small lime juiced
1/2 small jalapeno optional
salt pepper to taste

Method

1. Prepare all the ingredients – skin and dice the mangoes, skin and dice avocado, finely chop red onion and cilantro.
2. If using any habanero or jalapeno, remove the stem and seeds and finely dice it.
3. Combine all the ingredients in a medium bowl. Season with salt pepper to taste and fresh lime juice.
4. Enjoy!

This Easy Teriyaki Chicken Wings recipe is made using the best homemade sauce and glaze prepared with soy sauce, brown sugar, ginger, and more. Bake or air fry the wings to perfection and then drizzle them in sticky sauce.

Prep Time: 10 Minutes | Cook Time: 40 Minutes |  Serves: 8

Ingredients

1kg chicken wings
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper to taste

Homemade Teriyaki Sauce

½ cup soy sauce
2-3 garlic cloves minced
2 tablespoons rice vinegar I used unseasoned.
¼ cup sugar
2 teaspoons minced ginger 1/4 teaspoon if using ground ginger
1 tablespoon cornstarch to thicken
1 tablespoon water

Method

Summer flavours abound in these fresh and light lettuce rolls. Filled with mango, prawns, chilli and mint, they are perfect for sharing. Serve with a sweet chilli dipping sauce.

Cook Time: 10 Minutes |  Serves: 8

Ingredients

1 large iceberg lettuce
500g cooked prawns, shelled
1 large mango, stone removed and cut into 2 centimetre cubes
1 small red chilli, seeds removed, finely diced
8 mint leaves, finely diced
3 tbsp sesame seeds, toasted

Method

1. Wash lettuce and break apart. You will need leaves to roll the filling in so try to keep larger leaves intact.
2. Put chopped mango into a small bowl with chilli and mint and stir to combine.
3. To assemble lay a lettuce leaf on a flat surface, and place a 2-3 prawns and some of the mango mix on top. Roll lettuce leaf to form a parcel, tucking in the ends and then cut in half. Use a toothpick to secure.
4. Sprinkle rolls with sesame seeds and serve.

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.