Eating the rainbow with this plant driven deliciousness ready in under 30 minutes. Packing in the goodness of capsicums, cucumbers, shaved brussel sprouts & lots of herbs & tofu with a miso dressing and extra drizzle of tahini.

Shake off the winter chills with a big pot of my brisket curry on the stove. Nothing says minimum fuss, maximum flavour nourishment more than slow cooking. You’re left with meltingly tender beef, a rich thick fragrant sauce and all I do is add some extra goodness from sprouted legumes, spinach and serve with your preferred rice if you like. Also very leftover approved, so make extra for the week ahead.

Roasting is such a simple and accessible way to cook whole fish at home (no matter the size or equip of your kitchen). If you’ve ever been wanting to try or just love a simple technique that produces delicious results without the fuss, this is the recipe for you. Don’t be limited to snapper, try a whole plate size bream for something different or use the sauce over fillet fish or other seafood like bbq prawns or scallops, as well.

I love making mushrooms the star of this luxurious risotto, perfect with a delicious wine to match.

It’s layer upon layer of delicious flavours, abundant nourishment & perfect to make in large batches and enjoy the following days. Serve as is or make it go further with rice or naan.

In a blender combine the fish sauce, lemon grass, ginger, chillies, salt, garlic, coriander stems and sugar. Blitz until well combined and form a paste. Taste and adjust seasoning and taste, if need be. Mix in with the chicken thighs and leave in the fridge to marinate from 30 mins up to overnight.

In the rice cooker add the rice plus half the coconut milk and the rest water as required. Add the kaffir lime leaves and cook the rice.

Heat your wok or heavy wide based pan, good glug of rice bran oil or grape-seed oil until hot then in batches cook the chicken until it gathers good colour. Set the chicken aside.

Add a little more oil if need be to the wok or pan and add the carrots and toss through for 1-2 mins. Add the chicken back to the wok or pan and toss through then add the snow peas. Cook for 3-4 minutes then add the remaining coconut cream. Reduce the heat to medium and cook until the sauce thickens around 5-8 mins or everything is cooked through.

Place the rice in a serving bowl.

Place the bean sprouts at the base of the bowl then add the chicken then the peanuts and some chopped coriander.

Turn your BBQ on high and close the lid. Oven on at 180 degrees

Combine the mexican rub with a couple of pinches of salt and mix well. Rub on both sides of the fillets, onto a plate and cover with cling film then into the fridge for 30 minutes.

Rinse the corn under water leaving the husk on and then onto the BBQ grill with the lid open. Rotate every 10 mins to get a good char for 30 mins. Remove once cooked and shred the husk off and then cut the kernels off and place into a mixing bowl. Don't worry if some of the corn is burnt as this adds texture and flavour to the salsa.

Add the tomatoes, capscicum, chillicand juice of one of the limes to the corn and mix well. Season with salt and pepper to taste.

Remove the avocado from the flesh and mash in a mixing bowl. Add juice of the second lime and season with salt and pepper. Taste.

Heat a fry pan with a little grape seed oil to medium/high and once hot add the fillets and cook 3 mins each side, make sure you create a mexican crust on each side. Transfer the fillets to a lined tray with baking paper and into the oven for 3-4 mins or until cooked through.

Assemble the salsa on the plate, fish and the avocado on top.

Enjoy this fish taco without the taco.

Method

Bring 3 cups of water to the boil in a large saucepan.

Meanwhile, prepare all vegetables by dicing into one inch cubes.

Once the water is boiling add the potatoes and boil for 10 minutes.

Next, add the broccoli, zucchini, peas and garlic. Cook for a further 5 minutes.

Add the baby spinach, mint and salt to a blender, and begin transferring over the vegetables. Will you probably need to do this in a few batches, but once it is blended down there will be enough room for the full amount. Blend until smooth.

Serve with a dollop of sour cream, and sourdough toast, if desired.

Method

Bring a pot of water to the boil and add the rice. Stir and once the rice is tender and chewy drain it and set aside to steam.

Dice the salmon and use your knife to break it up as much as possible into small flakey pieces and place into a bowl.

Add the ginger, chilli jam, coriander, egg, rice and a light sprinkle of salt and pepper. Use a large spoon or/and your hands to mix together.

Divide into four large handfuls and roll into a ball, before flattening out into a patty.

Heat a large frying pan on a medium heat with olive oil. Cook each patty for approximately 2 minutes per side, or until nicely golden.

Serve immediately, partnered with vegetables. Serves 2.

Simply combine a good splash of oil with your Texas rub in a mixing bowl and combine. Don't be afraid to use lots of the rub as you want that smack of flavour. Coat your chicken and leave in the fridge to marinate for an hour or longer.

BBQ on high and get the grills smoking hot.....

Rinse your corn under some water then onto the bbq turning a few times until cooked - around 20 minutes. Allow to cool and then strip the kernels off the cob of corn into a mixing bowl with the other salad components.

Cook the chicken 4 mins per side depending on the thickness, because you will slice it to serve if you need to you can slice to check. Take off the grill and rest before slicing. 

Mix all the salad together in a little oil and salt and pepper then onto your serving platter. Place the chicken over the top and a good squeeze of lime.

Method 1. Heat a medium sized frying pan on a medium heat. Add the olive oil, followed by half of the chilli, allow it to gently sizzle.

2. Add the eggs and spoon the black beans around them, with some of the juice from the can. Cook to your liking, depending on how runny you like your eggs.  

3. Remove from the heat and top with avocado, the remaining chilli, coriander and season with salt and pepper.  

Ingredients1 clove of garlic (diced)Small handful of fresh oregano (diced)1 onion (diced)400g of pea based mince1 tbsp olive oil1 can of diced tomatoesA splash of red wineSpaghetti Pasta

1.  Preheat oven to 180 degrees,       add the potatoes, zucchini and capsicum to a tray and drizzle with oil, tossing to coat. Cook for 20-25 minutes or until golden brown.

2.  Meanwhile, preheat your BBQ to a medium heat, and cook the steaks for 2-3 minutes per side, or to your liking. Remove from the heat and allow to rest. 

3. Mix the wine, stock and dijon in a saucepan over a medium heat. Keep stirring until it comes to the boil and begins to thicken up. 

4. Plate the vegetables and steak before drizzling with the sauce. Garnish with rosemary. Serves 2.

Method

Combine the mirin and sake together in a saucepan and bring to the boil for 20 seconds to burn off the alcohol in the sake. Reduce the heat to low and whisk in the miso paste making sure it is well combined. Once combined increase the heat to high and add the caster sugar, whisking until it dissolves - don't be lazy & not whisk it all the way through. Take off the heat & bring to room temp.

Pat dry the fish fillets and then cover them with the marinade. Cover in cling film and marinate for hours or even overnight if you really want the flavours to punch.

Blanch your baby green beans in some salted water and then drain and rinse under cold water, set aside.

Set your oven at 180 degrees. Frypan on the hob at medium high heat. Add a film of oil in the pan, grapeseed oil is good here. Wipe the excess marinade off the fillets but do so gently as you don't want to take it all off. Flesh side down for 2-3 minutes to get that caramelization then turn to skin side for another 2-3 mins. Then into the oven for 5 mins.

Warm your beans and edamame beans back up in a saucepan whilst the fish is in the oven.

Place the beans on the plate then skin side down add the fish. Garnish the chilli and serve with rice if you like. Serves 4.

Preheat the oven to 180 degrees celsius. 

Add the potatoes, pumpkin and garlic cloves to a baking tray. 

Drizzle with olive oil and toss to evenly coat. Arrange the vegetables into a uniform layer. 

Place the chicken on the top, drizzle with olive oil and use your hands or a cooking brush to evenly coat..

Cook for 50 minutes and add the rosemary leaves (off their sprigs) and squeeze over the lemon juice. 

Return the tray to the oven and cook for an extra 10 minutes or until the chicken is tender and golden. 

Bring a small pot of water to the boil, and add the broad beans. Allow to boil for 3 minutes, before draining.

Toast the almonds in a small dry frying pan, tossing regularly until lightly golden. Remove and set aside. 

Drain the peppers from their brine and char ever so slightly on the same pan. Remove and slice into 1cm strips. 

In a bowl toss the beans, peppers, chopped parsley, olive oil, brine and red wine vinegar. Season with a little salt and pepper.

Finely shave over your desired amount of cheese and sprinkle over the almonds. Serves 1. 

Place all ingredients into the blender and blend until smooth. Pour into a glass and top with coconut, serve immediately. Serves 1. 

Method

Roast your chook at 180 degrees for 60-75 mins, pierce the leg with a skewer to see if clear liquid comes out to test if it is cook through. Remove the skin and shred. Set aside.

Combine the first six ingredients of the dressing, adjust according to taste. Some might like it sweeter rather than tart or less heat from the chillies. Add 100ml of the dressing to 500ml of water in a pot. Bring to the boil & then poach your prawns until cooked approximately 2-3 mins and set aside.

Preheat the oven to 180 degrees celsius, on the fan forced setting. 

Place the sweet potatoes on a baking tray, piercing a few holes into them with sharp knife. Allow to cook for 45 minutes to 1 hour, depending on their size. 

Once the potatoes are nearly ready and can be easily pierced with a fork, heat a medium sized non stick frying pan with the olive oil on medium. 

Add the smokey paprika and cumin and fry for 1 minute or until fragrant. Be careful not to allow this to burn or char. 

Add the blackbeans and tomatoes, and reduce the heat to low and simmer for 10 minutes or until the tomato juices begin to thicken. 

Meanwhile, in a small mixing bowl, smash the avocado and mix with coriander and lime juice. 

Once the potatoes and tomato mixture are ready, plate the potatoes and cut them lengthways, using a fork to break up the potato. Fill the inside with the blackbean and tomato mixture, and top with a dollop of the avocado mix and a dollop of sour cream. Season with smokey paprika. Serves 4.

Roughly mash the avocado in a bowl, add the diced tomato and a squeeze of lime juice. Set aside. Grate the zucchini into a bowl and squeeze out the excess water. Stir in the eggs, add the shredded basil and season with salt and pepper. Mix well. Heat a large non-stock frying pan over a medium heat and spoon the mixture into pan making your fritters approximately 10cm in diameter. Turn every 1-2 minutes for approximately 8 minutes or until they are golden brown and cooked through. Serve with a side of smash avocado and a squeeze of lime. Serves 2.