Easy Lemon & Herb Chicken Drumsticks

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This easy and delicious recipe for Lemon and Herb Chicken Drumsticks is perfect for a quick weeknight dinner or a weekend barbecue with friends and family.

Prep Time: 15 Minutes  |  Cook Time: 40 Minutes  |  Serves: 4


  •  8-10 Chicken drumsticks
  •  Salt and pepper, to taste
  •  2 Garlic cloves, minced
  •  1 Lemon, zested and juiced
  •  2 tbsp Olive oil
  •  2 tbsp fresh thyme leaves, chopped
  •  1 tbsp fresh rosemary leaves, chopped


1. Preheat your oven to 400F (200C) degrees.
2. Grease a baking dish with cooking spray or oil.
3. Rinse the chicken drumsticks under cold water and pat them dry using paper towels.
4. On a large plate, season the chicken with salt and pepper and set aside.
5. In a bowl, mix minced garlic, lemon zest, lemon juice, olive oil, fresh thyme, and rosemary.
6. Whisk until all the ingredients are combined.
7. Drizzle the mixture over the chicken drumsticks and rub it all over each piece, making sure they are coated evenly.
8. Place the chicken drumsticks onto the baking dish, leaving space between each piece.
9. Bake for 35-40 minutes, or until the chicken is cooked through and the skin is golden and crispy.
10. Remove the chicken from the oven and let it rest for 5 minutes before serving.

Enjoy the delicious lemon and herb flavor of this easy chicken recipe!

The Perfect Rump Steak

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Rare, medium or well-done? Steak to order is not a problem with these helpful tips.

Heat a frying pan over medium-high heat before adding the steak (this seals the surface, trapping in juices).

Rather than oiling the pan, brush the steak with oil to prevent it sticking.

Cook a 2cm-thick piece of steak for 2-3 minutes each side for rare, 4 minutes each side for medium, and 5-6 minutes each side for well-done.

Turn the steak only once, otherwise it will dry out. Always use tongs to handle steak as they won’t pierce the meat, allowing the juices to escape.

To test if your steak is done, press the centre with the back of the tongs. The steak will feel soft if it’s rare, slightly firmer and springy when it’s medium and very firm when it’s well-done.

Transfer steak to a plate, cover with foil and set aside for 3-5 minutes to rest. This allows the juices to settle and the muscle fibres to relax, which ensures the steak is tender.

Raspberry and pistachio semifreddo

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Cook Time: 30 Minutes |  Serves: 8


2 eggs
4 egg yolks
1/3 cup caster sugar
1 ¾ cups thickened cream, whipped
1 cup pistachio nut kernels, roasted, roughly chopped
1 tbsp rosewater
Mint leaves to serve
200 g fresh raspberries plus additional 100 g fresh raspberries to serve


  1. Grease a 19cm long x 6cm deep loaf pan. Line with baking paper and leave a 5cm overhang on both ends.
  2. Bring a saucepan of water to a simmer. In a heatproof bowl place eggs, egg yolks and sugar. Place bowl over a saucepan and whisk ingredients for 4 to 5 minutes or until thick and creamy. Remove from heat and whisk for a further 5 minutes or until cool.
  3. Transfer the mixture to a large bowl and fold in cream, 2/3 cup pistachios, 200 grams raspberries and rosewater.
  4. Pour mixture into prepared loaf pan.
  5. Cover and place in freezer overnight.
  6. Stand at room temperature for 5 minutes before turning out on a plate. Top with remaining raspberries and pistachios and mint leaves to serve.

Rudolph cupcakes

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Almost too cute to eat … almost!

Cook Time: 45 Minutes |  Makes: 12


For the cupcakes

¾ cup plain flour
¼ cup cocoa powder
½ cup caster sugar
2 tsp baking powder
½ tsp vanilla essence
80 g butter
½ cup milk
2 eggs

For the chocolate frosting

1 cup butter
1/3 cup cocoa powder
2 – 3 cups icing sugar
2 tbsp milk

For decoration
Pretzels for antlers
Red M&Ms or Jaffas for noses
White chocolate, melted for eyes
Brown M&Ms for eyeballs


  1. Preheat oven to 160C.
  2. Prepare a 12-hole muffin pan by lightly greasing and lining with patty pans.
  3. Sift all dry cupcake ingredients into a mixing bowl.
  4. Make a well in the middle of the bowl and add remaining cake ingredients.
  5. Beat on low speed with an electric mixer for 4 minutes.
  6. Distribute cupcake mixture evenly into the patty pans and cook in oven for 15-18 minutes or until a skewer inserted comes out clean.
  7. Set aside to cool.

Grilled Carrot Salad with Brown Butter Vinaigrette

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This fabulous recipe makes the most perfect side-dish. The carrots spend a couple of hours marinating in a herb and spice mix before hitting the grill.  Grilling concentrates the sweet flavour and creates a lovely caramelisation of the marinade leading to an oh-so-tasty flavour.

Cook Time: 2 Hours 15 Minutes |  Serves: 6


½ cup extra-virgin olive oil
2 tbsp smoked sweet paprika
1 tbsp ground fennel
1 tbsp ground coriander
2 clove garlic
4 sprig thyme
500 g baby carrots
Freshly ground pepper
4 tbsp unsalted butter
2 tbsp sherry vinegar
1 tbsp water
2 tbsp almonds
150 g rocket


  1. In a bowl, combine the olive oil, paprika, fennel, coriander, garlic, and thyme. Add the carrots and let stand for 2 hours.
  2. Preheat a grill pan. Remove the carrots from the marinade and season with salt and pepper. Grill over moderate heat, turning, until crisp and tender, 6 minutes. Transfer to a bowl.
  3. Meanwhile, in a small skillet, cook the butter over moderate heat until lightly browned and nutty-smelling, shaking the pan gently, about 5 minutes. Scrape the butter and solids into a blender. Add the vinegar, water, and the 2 tablespoons of almonds; puree until smooth. Season the vinaigrette with salt and pepper.
  4. Add the vinaigrette and rocket to the carrots; toss to coat. Transfer the salad to plates, sprinkle with chopped almonds and serve.

Butterflied Roast Chicken

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A butterflied chicken means a quicker and more even cook to the traditional roast chicken. Add that with pantry herbs – you’ve got yourself a quick, delicious, budget friendly weeknight meal.

Prep Time:  10 Minutes  | Cook Time: 40 Minutes |  Serves: 4


1 chicken, butterflied
2  tsp dried rosemary
1 tsp dried thyme
1/2 tsp ground sage
1/2 tsp ground black pepper
3 tbsp olive oil
1 lemon, zested and sliced into 4
4 garlic cloves
2 tbsp white wine or stock


  1. Preheat oven to 200C
  2. Combine the dried rosemary, thyme, sage, peppercorns, olive oil.
  3. Season chicken generously with salt, then rub lemon zest and the dried herb mix. In a baking tray or an ovenproof pan place the garlic cloves, lemon quarters on the base of the tray and lay the chicken skin side up on top.
  4. Roast in the oven for 35- 40 minutes or until the skin is golden brown and the chicken is cooked.
  5. Remove the chicken from the tray and set aside to rest in a warm place.
  6. Place roasting tin on the stove top on low heat and deglaze with white wine and 3 tablespoons of water. Stir the base with a spoon to loosen any sticky bits and bring the gravy to a boil to reduce.

Roast Pork Loin with Apples and Onion Gravy

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Prep Time:  15 Minutes  | Cook Time:  90 Minutes |  Serves: 6


3 kg scored boneless rolled pork loin
3 onions, halved
500 mL chicken stock
1  tbsp butter, softened
1  tbsp flour
3  tbsp olive oil


  1. Preheat the oven to 230C, fan forced.
  2. Remove the pork from the fridge an hour before cooking to bring the meat up to room temperature, to ensure an even cook. Wipe off any excess moisture on the surface of the skin, add more salt and drizzle oil all over the pork.
  3. Lay the half onions, flat side down, on a roasting tray and place the pork on top. Roast at 230C for 35 minutes, flipping the tray over for an even crackling. When the skin has crackled, bring the oven temperature down to 160C fan forced and let it cook for a further 50-60 minutes or until the internal temperature reaches 65C.
  4. Meanwhile in a separate tray, place apples, drizzled with olive oil and seasoned lightly in the oven for 30 -35 minutes or until apples are tender.
  5. Remove pork from the oven and let it rest for 15-20 minutes.
  6. To make a gravy, scrap the pan juices along with the onions into a saucepan. Add the chicken stock and bring to a simmer. Cook until the onions are soft and falling apart and the liquid has reduced. Place the onion stock into a food processor and blitz until smooth.

Ultimate Beef Burger

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You can enjoy these ultimate beef burgers straight away or make and freeze them for sunny days when you want to fire up the barbecue.

Cook Time: 30 Minutes


  • 1kg good-quality beef mince
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • Small handful chopped fresh flatleaf parsley
  • 1 large dill pickle gherkin, finely chopped
  • 1 large free-range egg yolk

To serve

  • 1 tbsp canola or vegetable oil
  • 200g good melting cheese, such as Cheddar or Gruyère sliced
  • 8 burger buns
  • 4 tbsp mayonnaise
  • 2 tsp Dijon mustard
  • Tomato and red onion, sliced
  • Lettuce leaves
  • Dill pickles sliced (optional)


  1. Place all the ingredients for the burgers in a large bowl. Season and mix well. Cover and chill in the fridge for 1 hour.
  2. Using wet hands, shape the mixture into 8 burgers. If you want to cook them straight away skip to step 4.
  3. If you are freezing them; place flat between sheets of baking paper in a rigid freezerproof container. Freeze for up to 3 months. When ready to use, defrost the burgers completely in the fridge; this will take 3-4 hours.
  4. Heat a griddle pan or barbecue to hot. Brush both sides of the burgers with oil and cook for 3-4 minutes each side or until well browned and cooked.
  5. Meanwhile, preheat the grill to medium hot. Top each burger with a slice of cheese and grill for 2 minutes until bubbling. Toast the burger buns until lightly golden.
  6. Mix the mayonnaise with the mustard and spread over the base of each bun. Add some tomato, lettuce and avocado slices, then the burger, red onion slices and the other half of the bun.
  7. Serve with a small bowl of ketchup and fries, if you like.

Baked Sweet Potato Fries

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Delicious Baked Sweet Potato Fries! These are a healthier alternative to the deep fried original. They have a tempting, lightly browned, sweet and salty flavor, and they are easy to make. They’ll be a sure hit with the whole family!

Total Cook Time: 30 minutes

Here’s what you’ll need to make homemade sweet potato fries:

  • 1kg sweet potatoes (use orange variety) peeled and sliced into 1/2-inch thick sticks
  • 1 tbsp cornstarch
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 2 1/2 Tbsp olive oil

How to Make Sweet Potato Fries

  1. Heat oven and prepare baking sheets: Preheat oven to 200 degrees. Grease two 45cm by 30cm baking sheets with non-stick cooking spray, set aside.
  2. Mix seasonings: In a small mixing bowl whisk together cornstarch, salt, pepper, paprika and garlic powder.
  3. Add sweet potatoes to bowl: Place sliced sweet potatoes in a large mixing bowl.
  4. Toss them with oil then seasonings: Toss sweet potatoes with olive oil then pour cornstarch mixture over sweet potatoes and toss to evenly coat.
  5. Spread onto baking sheets: Divide sweet potatoes among the two baking sheets, then spread out evenly.
  6. Bake in preheated oven 15 minutes, then remove from oven and turn fries to opposite side.
  7. Turn fries, continue to bake through: Return to oven (preferably on opposite rack the were on prior) and bake until until fries are golden brown in spots, about 10 minutes longer.
  8. Serve right away with desired dipping sauce.


Note about Time to Bake Sweet Potato Fries

  • Usually sweet potato fries need to bake at 400 degrees for about 25 minutes in total (turning around halfway). But keep in mind each oven varies. 
  • You may find it works better to do only 10 minutes per the two sides if your oven browns very well or bakes hot.


Do you have to peel sweet potatoes?

  • For every application, you don’t have to peel sweet potatoes but here I highly recommend peeling sweet potatoes for fries.
  • The skins can be somewhat tough and unpleasant to chew.

Grilled Chicken Breast

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Tender and juicy Grilled Chicken Breast, with 30 minute marinade and simple ingredients. This weeknight staple turns out delicious every time and can be used in a variety of ways – serve on to of a salad for a light lunch or with your favourite sides at dinner time.

Total Cook Time: 30 minutes


1kg boneless & skinless chicken breasts
1 large lemon zest and juice of
2 tbsp olive oil
3 garlic cloves grated
2 tsp oregano dried
1/2 tsp salt
1/2 tsp ground black pepper


  1. Cut chicken breasts into halves lengthwise to make them thinner.
  2. Marinate 30 mins-24 hrs. Place in a large bowl along with olive oil, garlic, lemon juice and zest, oregano, salt and pepper. Stir with tongs and let sit for 30 minutes.
  3. Preheat grill on medium-high (230-260 degrees C) and rub with oiled paper towel. Place chicken on the grill, close the lid and grill for 8-10 minutes turning once. Do not overcook. Chicken is done when instant read thermometer reads 75 degrees C. Or I usually cut in with a knife and if juices are no longer pink – grilled chicken is ready.
  4. Remove from the grill, cover with foil and let rest for 5 minutes. This allows juices to settle inside the meat and not outside on our plate. Making juicy grilled chicken.