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.

A twist on the traditional favourite, our White Christmas is a frozen treat that’s just the thing for a warm summer.

Cook Time: 3 Hours 15 Minutes |  Makes: 30 approx Pieces

Ingredients

Method

1. Line a 30 x 20 centimetre baking tin with baking paper.
2. Melt chocolate in microwave in 30 second bursts. Allow to cool slightly, then fold in remaining ingredients.
3. Pour mix into the prepared pan and use a spoon to smooth the top.
4. Place in freezer for 3 hours or until set. Remove and slice into squares and keep squares in an airtight container in the freezer. Serve frozen.

Crack open the bubbles for this divine mussel dish.

Cook Time: 20 Minutes |  Serves: 4

Ingredients

Method

1. Melt butter in a large saucepan and soften leek over medium-low heat for 5 minutes. Add sparkling and increase the heat. Cook until the sauce has reduced in volume by half.
2. Add curry powder, lime leaves, saffron, stock and cream and bring to the boil.
3. Tip mussels into the pan and mix into the sauce. Cover with a lid and cook until the shells have opened.
4. Add lemon juice and a pinch of salt and pepper. Taste for seasoning and serve immediately, with lemon wedges on the side.

Aromatic spiced quail are the ideal way to start a special meal.

Cook Time: 30 Minutes plus 3 Hours to Marinade |  Serves: 6

Ingredients

Method

1. Use a sharp knife or kitchen scissors to remove the backbone from the quail and flatten out the bird with the palm of your hand.
2. Add salt, pepper, and spices to a frying pan over medium heat. Toast spices, stirring frequently for 1 to 2 minutes.
3. Add toasted spices to a mortar with garlic and grind into a paste. Add 4 tbsp olive oil and then rub the mixture over the quail and leave to marinate for at least three hours.
4. Preheat a grill pan or barbecue to high.  Drizzle remaining olive oil over quail and grill breast-side down for two minutes, until golden. Turn and cook for a further 3-4 minutes, until cooked to your liking.
5. Serve with a green salad or rice.

A melding of fresh flavours makes this the ultimate oyster entree.

Cook Time: 10 Minutes plus freezing time |  Serves: 2

Ingredients

Method

1. Blend lychees, cucumber and lime juice together in a blender until smooth. Pour mixture into a shallow metal or glass container, cover and put in the freezer for approx. 4 hours, stirring twice during the freezing cycle to aerate.
2. When set, scrape mixture with a spoon to create a granita.
3. Spoon granita over oysters and serve immediately.

Nothing signals the warm, relaxed days of summer quite like prawns cooked on the barbecue. Enjoy these with a salad or just as they are.

Cook Time: 2 Hours |  Serves: 4

Ingredients

Method

1. Preheat oven to 180C.
2. In a small roasting dish place garlic, chillies and olive oil and cook until the garlic is very tender and the chillies have blackened, approx. 15 – 20 minutes. Remove from oven, cool completely and then blitz in a food processor.
3. To butterfly the prawns, use a serrated knife to slice through the back of the prawns from the head to tail. Remove the vein and open the prawns to lay flat.
4. Preheat grill pan or barbecue to high.
5. Place garlic, chilli and oil mixture into a bowl and add parsley and a pinch of salt and pepper. Toss to combine.
6. Brush prawns with chilli mix and cook flesh-side down for 1-2 minutes until red and lightly charred. Turn and continue cooking until cooked through. Remove from heat and sprinkle with lemon zest.
7. Squeeze over lemon juice and serve immediately.

Remember those Choc Ripple Cakes from you childhood? Well now you’re all grown up so we’ve created a 21^stcentury version that has the addition of Baileys to make it even better.

Prep Time: 20 Minutes plus overnight to chill |  Serves: 12

Ingredients

Method

1. Lightly oil the cake tin and line with clingfilm, leaving an overhang for covering the cake. Place a round of baking paper on the base of the tin.
2. Combine cream, Baileys, vanilla and icing sugar in a bowl and whip until soft peaks have formed. Refrigerate 100g of cream for topping the cake the following day.
3. Assemble the cake by placing a thin layer of cream on the bottom of the tin. Top with a layer of biscuits and repeat with cream and biscuits until all the biscuits have been used.
4. Finish with a layer of cream, cover, and chill overnight.
5. To serve, remove clingfilm from the top of the cake. Invert the cake onto a serving platter and remove the tin, clingfilm and baking paper. Spread the reserved cream on top.
6. Shave curls of chocolate from each of the chocolate blocks to decorate the top of the cake.