Warm goat's cheese salad
In a large bowl, combine the oil, vinegar, garlic, herbs, pepper and Tabasco sauce. Cut the cheese across into 12 slices. Add to the bowl and toss to coat with the marinade. Cover and leave to marinate for at least 1 hour. Preheat the grill. Cut ... [... more]
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Barbecued calamari with tomato vinaigrette
Place calamari, garlic and parsley in a bowl. Add oil, wine, salt and pepper. Mix together, cover and marinate in refrigerator about 2 hours. Tear lettuce into pieces and arrange on individual plates. Halve tomatoes, remove seeds and finely ... [... more]
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Basic Roasted Capsicums
Cut the capsicums into quarters. Remove the seeds and the membranes.Place on a large oven tray, skin side up. Roast in preheated oven until the skin blisters and turns black. Remove from oven and cover with plastic film or place in a paper bag ... [... more]
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Asparagus Mornay
If you're using fresh asparagus, first cook the spears by tying them together in two bundles and standing them on their cut ends in gently boiling, salted water for 5-10 minutes, or until just tender. Remove the spears carefully from the ... [... more]
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Tomato & vegetable salad with lemon vinaigrette
Preheat the griller. Place the capsicum pieces, skin-side-up, on the griller tray and grill for 12 minutes or until the skin is charred. When cool enough to handle, peel and thinly slice. Peel the lemons with a paring knife. Cut the flesh into 5 ... [... more]
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Toasted turkey and pastrami bagels
Preheat the grill to high. Put the bagels, cut-side up, on the grill tray and grill for 3-4 minutes until golden brown and toasted. Meanwhile, lightly beat the cream cheese, gherkins and parsley together in a small bowl. Divide the cheese mixture ... [... more]
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Chicken Brochettes with Pita
Thread alternate pieces of chicken and capsicum onto the skewers, pushing the ingredients close together so that they will stay juicy. Brush with oil. Grill the brochettes for 7-8 minutes on each side until the chicken is cooked through. Sprinkle ... [... more]
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Artichoke Bruschetta
In a medium bowl, mix artichoke hearts, cheese, red onion and mayonnaise. Top baguette slices with equal amounts of the artichoke mixture. Arrange slices in a single layer on a large baking tray. Grill for 2 minutes or until toppings are bubbly ... [... more]
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Tropical beef and rice salad
To make the marinade, put all the ingredients in a large shallow dish and mix well. Place the steak in the marinade, then cover and refrigerate for 30 minutes, turning the slices over after 15 minutes so that both sides absorb the ... [... more]
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Chicken kebab salad with peanut sauce
Cut chicken breast fillets into large cubes. Peel ginger and grate finely. Combine ginger, garlic, soy sauce, lemon juice, 1 tablespoon oil and sambal oelek in a bowl. Add chicken and turn to coat. Chill, covered, 1 hour. To make chili flowers, ... [... more]
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Brussels sprouts gratin
Steam the Brussels sprouts until just cooked. Meanwhile, cook the bacon in a frying pan, without any fat, until crisp and brown. Remove from the pan and keep warm. Melt the butter in the same pan and cook the almonds and chestnuts until golden ... [... more]
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Tofu satay
Soak 12 bamboo skewers in cold water (to prevent them from burning under the grill). Meanwhile, to make the satay sauce, combine the peanut butter, soy sauce, honey, vinegar, garlic, spring onion, coconut milk and chilli sauce in a blender or ... [... more]
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