Ingredients
125 grams fresh baby corn, sliced thinly length ways.
150 grams snow peas, trimmed, sliced thinly length ways.
1/2 small cabbage, shredded.
1 red onion, halved, sliced thinly.
2 teaspoons lemon rind, grated finely.
1/2 cup lemon juice.
1/4 cup olive oil.
1/2 cup fresh coriander leaves, chopped.
1 teaspoon dijon mustard.

Method
In a bowl, place snow peas and corn and cover with boiling water. Allow to stand for 5 minutes.
Drain and rinse under cold water.
Transfer to a salad bowl and add cabbage and onion.
Add lemon rind, lemon juice, oil, coriander and mustard to a small jug and whisk to combine.

Serving
Pour dressing over salad and toss to combine. Serve.

Ingredients
2 oranges, peeled and pith removed, sliced into rounds.
3 oranges, juiced.
1 lettuce, leaves roughly torn (iceberg or cos).
1 avocado, diced.
1/2 cup kalamata olives.
200 grams feta cheese, crumbled.
1/2 cup olive oil.
1/3 cup white wine vinegar.
1 tablespoon caster sugar.
1 red onion, diced finely.

Method
Place lettuce into a large salad bowl and add orange slices.
Randomly scatter feta, olives and avocado over the top.
To a small jug, add 2/3 cup orange juice, oil, vinegar and sugar. Whisk to combine, until sugar has dissolved.
Add onion and season with salt and pepper, then whisk again until thoroughly combined.
Pour dressing over salad and serve.

Serving
This salad is delicious with chicken, pork or lamb.

Ingredients
2 tablespoons balsamic vinegar.
1/4 cup extra-virgin olive oil.
1 cup plain flour.
1/2 teaspoon freshly grated nutmeg.
1 teaspoon smoked paprika.
1 cup sparkling mineral water.
1 egg, lightly beaten.
3 cobs corn, kernels removed.
4 green onions, chopped finely.
2 tablespoons dill leaves, chopped finely.
2 tablespoons mint leaves, chopped.
1 small red capsicum, finely diced.
1 long red chili, deseeded, chopped finely.
20 grams butter.
Vegetable oil.
Rocket leaves, and toasted sourdough bread, to serve.

Method
Preheat over to 150 C.
Line a baking tray with paper towel. Place a wire rack on top.
Combine vinegar and olive oil in a small jug. Season with salt and pepper.
Into a bowl, sift flour, nutmeg and paprika. Season with salt and pepper.
Make a well in the centre.
Add mineral water and egg.
Whisk until a smooth batter forms.
Add corn, onions, dill, mint, capsicum and chili.
Mix through gently to combine.
In a large non-stick pan, add butter and enough vegetable oil to cover the base.
Place over medium heat.
When to temperature, spoon mixture into pan. Fritters should be 1/4 cup of mixture each, so 3 fritters can be cooked at a time.
Cook for 4 to 5 minutes on each side, or until golden and cooked through.
Transfer to wire rack prepared earlier.
Keep cooked fritters warm in oven while cooking remaining fritters.

Serving
Place fritters on plates, topped with rocket leaves.
Drizzle with dressing and bread.

Ingredients
1 bunch baby bok choy, base trimmed, washed & leaves and stems separated (chop stem & keep separate).
1 bunch choy sum, base trimmed, washed & leaves and stems separated (chop stem & keep separate).
1 bunch gai lum, base trimmed, washed & leaves and stems separated (chop stem & keep separate).
1 bunch broccolini, base trimmed & cut into thirds.
2 tablespoons sesame seeds.
1 tablespoon peanut oil.
4 cloves garlic, crushed.
3cm piece ginger, peeled & grated.
1 tablespoon soy sauce.
1 tablespoon honey.

Method
Dry-fry sesame seeds in wok over high heat, stirring consistently, until showing co lour.
Remove to a plate.
Re-heat wok until hot and add the oil.
Add only the stems of the asian greens and all of the broccolini.
Add the garlic and cook for 1 minute.
Add the ginger, soy, honey and the remaining leaves.
This will require only 1-2 minutes of cooking – just until the leaves start to wilt.
Stir through the sesame seeds and serve immediately.

Serving
This dish is a good accompaniment to Steamed Rice and a Green Chicken Curry.

Ingredients
200 grams cherry or grape tomatoes, washed and halved
150 grams small bocconcini, drained and halved.
1 cup fresh basil leaves.
2 tablespoons olive oil.
Salt and pepper to season

Method
Combine all ingredients in a bowl, toss to coat in oil.
Season as desired.

Ingredients
2 bunches asparagus.
1 large pear, skin on and sliced.
250 grams tinned baby beetroot, well drained.
100 grams fresh baby spinach leaves, washed and drained.
1/4 cup shaved parmesan.
1 tablespoons olive oil.
2 teaspoons red wine vinegar.

Method
Bring a pot of unsalted water to the boil.
While waiting, grab each asparagus spear about 2/3 of the way from the tip. Flex gently. If it does not snap, move 1cm towards base of and flex again. Repeat until it snaps. Discard lower portion as this will be woody. Retain spears.
Blanch asparagus for 3 minutes, refreshing in iced water.
Cut spears in half then slice spears in half length ways.
Toss together spinach, beetroot and asparagus in a serving bowl.
Top with pear slices.
Top with parmesan.
Combine oil and vinegar and whisk until emulsified.
Drizzle over salad.

Ingredients
4 large floury potatoes, skin on and cut into large chunks.
4 rashers of bacon, rind off and chopped.
30 grams of butter.
1 tablespoon olive oil.
1 small brown onion, finely chopped.
1 clove of garlic, crushed.
2 tablespoons fresh chopped dill tips.

Method
Bring a salted pot of water to the boil.
Add the potatoes and cook until tender, 15-20 minutes.
While potatoes cook, melt the butter into the oil over medium heat in a non stick fry pan.
Add the onion and cook until softened, about 5 minutes.
Add the garlic and cook for 1 minute.
Add the bacon and cook until it begins to crisp, 6-8 minutes.
Drain potatoes well once cooked.
Break the potatoes into rough pieces using the blade of a butter knife.
Pour the bacon, onion and oil and butter into the potatoes, place a lid on the pan and toss to coat.

Serving
Serve to plates as portions, top with the fresh chopped dill.

Ingredients
400 grams butternut pumpkin, peeled and diced into 1cm cubes.
1 large red onion, cut into thin wedges.
2 cloves of garlic, peeled.
1 cos lettuce heart, roughly torn.
50 grams baby rocket leaves, washed and dried.
50 grams baby spinach leaves, washed and dried.
250 grams cherry or grape tomatoes, halved.
1 avocado, peeled and diced.
100 grams feta, cubed into 1cm pieces.
1/2 cup slivered almonds, toasted.
2 tablespoons balsamic vinegar.
1 teaspoon dijon mustard.
2 tablespoon olive oil.
Olive oil cooking spray.

Method
Preheat oven to 200C.
Line a baking tray with baking paper, spread pumpkin into 1 layer, spray lightly with oil. Add garlic cloves and onion.
Roast for 20-25 minutes, or until pumpkin is tender. Allow to cool until it can be handled.
In a large mixing bowl, combine the lettuce, spinach and rocket leaves with the avocado, cherry tomatoes, feta and almonds.
Add the pumpkin and onion.
In a mixing jug, squeeze the softened flesh from the garlic cloves, add the balsamic, oil and mustard and whisk until emulsified.

Serving
Pour over dressing, gently mix to combine and serve with a crusty bread roll.

Ingredients
500g elbow macaroni.
Olive oil spray.
80g butter.
80g plain flour.
1 litre milk.
2 teaspoons powdered mustard.
1/8 teaspoon ground nutmeg.
Salt and pepper to taste.
1 cup fresh grated parmesan cheese.
1 cup grated tasty cheddar.
1 cup fresh bread crumbs (remove crust from 2 slices white bread and pulse into crumbs using a food processor).
Extra grated parmesan cheese to top.

Method
Preheat oven to 180C.
Lightly grease an 8 cup (2 litre) capacity oven proof dish.
Cook pasta to packet instructions, drain and set aside.
Melt the butter in a saucepan over low heat.
Stir in flour and mustard and cook for at least 2 minutes, without letting the flour burn.
Remove from the heat, add 1/4 of the milk and whisk into the flour mix until it is dissolved.
Add remaining milk, return pan to the heat and cook, whisking, until it begins to slightly thicken.
Remove from heat, stir in nutmeg and cheddar.
Once cheddar is dissolved, stir in the parmesan.
Test for seasoning only after parmesan is dissolved into the sauce, adjust if necessary.
Stir in drained pasta, mixing pasta into the sauce, then pour into the greased dish.
Top with fresh bread crumbs and extra parmesan.
Bake until top is golden and crunchy, 10-15 minutes.

Ingredients
2 cups cauliflower florets, bit sized.
1 bunch baby beetroots.
50 mustard cress.
1/4 cup fresh chopped mince.
1/4 cup red radishes, thinly sliced.
1/3 cup chopped toasted almonds.
1 lebanese cucumber.
1/4 cup thickened cream.
2 tablespoons dijon mustard.

Method
Preheat oven to 200C
Bring a pot of salted water to the boil and blanch the cauliflower for 1 minutes.
Drain and refresh in iced water, drain and set aside.
Remove the green top and root from the beetroots, wrap each tightly in foil and bake for 40 minutes.
Once cooked, allow to cool.
Peel the beetroots, dice into bite sized pieces.
Whip the cream to soft peaks, fold through the mustard.
Toss all ingredients into a bowl, toss to combine and coat in cream sauce.