Ingredients
1 large lemon, juiced.
2 tablespoons Chinese rice wine.
1 tablespoon light soy sauce.
2 tablespoons honey.
650 grams chicken breast fillets.
1/4 cup plain flour.
2 tablespoons vegetable oil.
100 grams baby Asian greens.
1 cup beansprouts.
2 green onions, sliced thinly.
1 small carrot, sliced into long thin sticks.

Method
Place a small saucepan over medium heat and add 1/3 cup lemon juice, rice wine, soy sauce and honey.
Cook until marinade comes to the boil, and then set to one side to cool.
Place chicken into a shallow glass or ceramic dish and pour over 1/2 the cooled marinade.
Turn to coat and chill for 1 hour.
Drain chicken and discard marinade.
Lightly toss chicken in flour, shaking off excess.
Place a frying pan over medium heat and add oil.
Cook chicken for 4 minutes each side, until almost cooked through.
Reduce heat to low and add remaining marinade and 2 tablespoons cold water.
Cover pan and allow to simmer for 10 minutes. Sauce should thicken and chicken should be cooked through.
Remove to a warmed plate, cover with foil and allow to rest for 5 minutes.
Make salad.

Serving
Serve chicken in thick slices over salad and drizzle over sauce.

Ingredients
400g spirali pasta.
Olive oil.
3 chorizo sausages, sliced thinly.
1 onion, sliced.
700g tomato passata. Tomato puree will also do.
1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme.
1/2 teaspoon sugar.
2 teaspoons balsamic vinegar.
400g can chickpeas, rinsed and drained.
125g baby spinach leaves.

Method
Cook pasta in a large saucepan of salted boiling water following packet instructions until al dente.
Add a little oil to a non-stick frying pan and place over medium heat.
Add the chorizo and onion and cook for 3-4 minutes until the chorizo is golden and the onion is soft.
Add the tomato passata, thyme, sugar and balsamic vinegar and cook, stirring occasionally, for another 10 minutes.
Drain the pasta, return to the pan and cover to retain warmth.
Add the chickpeas and spinach to the chorizo mixture.
Cook for 3 to 4 minutes, until the spinach has wilted. Season with salt and pepper to taste.

Serving
Divide the spirali evenly among serving plates and top with the chorizo and chickpea sauce.

Ingredients
700 grams small squid hoods, cut into 0.5cm rings.
2 1/2 tablespoons mixed dried peppercorns.
1 1/2 tablespoons salt flakes.
3/4 cup ground rice flour.
1 egg white.
Olive or canola oil for deep-frying.
1 tablespoon fresh lime juice.
1/2 cup whole egg mayonnaise.
Hot chips to serve.

Method
Combine lime juice and mayonnaise in a small bowl.
Cover and chill.
Place a small frying pan over medium heat and add peppercorns.
Cook for about 3 minutes, keeping the peppercorns moving, by tilting the pan.
Remove to a spice grinder (or similar) and add salt flakes and grind.
Place flour in a bowl.
Place egg white into a bowl and whisk until frothy.
Preheat the oven to 160 C.
Place a wok or large saucepan over medium-high heat and add the oil until up to a third full.
Drop squid rings into egg white and then toss in flour, shaking off the excess.
Deep-fry the squid for 1 to 2 minutes, until lightly golden.
Remove to a wire rack over a lined baking tray, and keep warm in the oven, while cooking the remaining squid.

Serving
Sprinkle squid with salt and pepper mix, and serve with hot chips and lime mayonnaise dressing.

Ingredients
2 large corn cobs, kernels removed.
175 grams bacon, chopped.
1 1/3 self-raising flour.
1 cup milk.
2 eggs, lightly beaten.
4 green onions, sliced thinly.
Olive oil for shallow frying.
Crisp bacon, mashed avocado and light sour cream to serve.

Method
Place a frying pan over medium-high heat and cook bacon for 4 minutes, until light golden.
Put a piece of paper towel on a plate.
Remove bacon to prepared plate.
Into a bowl sift the flour and season with salt and pepper.
Pour milk and add eggs to a small jug and whisk until combined.
Add to flour and stir gently, until the batter is smooth.
Add corn kernels, bacon and green onions, and mix well.
Preheat oven to 160 C.
Add enough oil to a large frying pan to cover its base, and place over medium heat.
Using 1/4 cup of mixture per fritter, cook for 4 to 5 minutes each side, until cooked through.
Remove to an oven-proof plate and keep warm in oven while remaining fritters are being cooked.

Serving
Top fritters with crispy bacon, avocado and sour cream.

Ingredients
275g jar mixed chargrilled vegetables, drained and chopped.
2 tablespoons black olives, chopped.
750g low-fat ricotta.
1/3 cup parmesan, grated.
Salt and pepper.
4-6 fresh lasagne sheets.
700ml tomato passata.
1/2 cup basil leaves.
2 cups low-fat mozarella, grated.

Method
Preheat oven to 170°C.
Lightly spray a rectangular (8 cup capacity) baking dish with oil.
In a large bowl, combine the chargrilled vegetables, olives, ricotta and parmesan and season with salt and pepper.
Place a lasagne sheet on a board.
Cut in half length ways, and trim to fit the baking dish if necessary.
Place 1/2 cup of the ricotta mixture on the long side of the lasagne sheet, then roll up to envelope the mixture in a tube.
Repeat the process with remaining lasagne sheets and ricotta mixture to make 6-8 tubes.
Pour half the tomato passata over the base of the dish.
Top with the cannelloni tubes, arranging them tightly in a single layer.
Spoon the remaining tomato passata over the cannelloni.
Sprinkle the mozarella and basil leaves over the top and bake for 25 minutes.

Serving
Serve with a simple salad.

Ingredients
10 cloves.
2 cinnamon sticks.
1/4 cup caster sugar.
1 nutmeg, grated roughly.
2 cups water.
1 orange, rind grated roughly.
1 apple, chopped roughly (skin on).
750ml light, fruity red wine (such as a merlot).

Method
Place a large saucepan over medium heat and add cloves, cinnamon, sugar, nutmeg, water, orange rind.
Bring to the boil, then reduce heat to low and simmer for 10 minutes.
Add red wine and simmer for a further 5 minutes.
Remove from heat.
Strain into a jug.

Serving
Serve hot.

Ingredients
7kg leg of ham.
2 cups macadamia nuts, chopped finely.
1/4 cup mandarin or orange marmalade.
2 large oranges, rind grated finely.
1/4 cup creamed honey.
1 teaspoon ground cinnamon.

Method
Preheat oven to 150 C.
Line a large roasting pan with 2 sheets of baking paper.
Remove the rind from the ham.
Place ham in the lined roasting pan.
Place chopped macadamia nuts in a bowl and add marmalade, orange rind, honey and cinnamon. Mix thoroughly.
Press the nut mixture onto the ham, using moistened fingers.
Bake for 60 minutes.
Increase oven temperature to 200 C and cook for 45 to 60 minutes, until crust is crisp and golden.

Serving
Slice and serve warm or cold.

Ingredients
1/2 cup white chocolate buds.
3/4 cup caster sugar.
2 cups self-raising flour.
1/2 cup coarsely chopped macadamias.
1 cup frozen raspberries, chopped roughly.
1 egg, whisked lightly.
1/2 cup macadamia oil.
3/4 cup buttermilk.

Method
Preheat oven to 200°C.
Grease a six 3/4-cup (185ml) capacity Texas muffin pan.
In a large bowl combine the white chocolate, sugar, flour and macadamias.
Add the raspberries, and stir to combine.
Make a well in the centre.
In a small jug, whisk the egg, oil and buttermilk.
Pour into the flour mixture and gently stir until just combined.
Spoon the mixture into the muffin pan holes evenly.
Bake for 20 to 25 minutes, until cooked through.
Remove from oven and allow to stand in the pan for 5 minutes, before turning out onto a wire rack to cool.

Serving
Serve warm or cold.

Ingredients
1/4 cup soy sauce.
1/4 cup tomato sauce.
1 tablespoon honey.
12 chicken drumettes.
125 grams sugar snap peas, trimmed.
1 large carrot, cut into sticks.
2 stalks celery, cut into sticks.

Method
Preheat oven to 200 C.
Line a tray with foil.
In a bowl, combine soy sauce, tomato sauce and honey.
Add chicken and toss to coat.
Arrange chicken in a single layer on foil lined tray and bake for 30 minutes. Chicken should be golden and cooked through.
Allow to cool, then chill.

Serving
Pack chicken and vegetables in lunchboxes. Great for school or picnics.

Ingredients
1 tablespoon olive oil.
1 medium onion, chopped.
1 bunch celery, chopped.
1 medium celeriac bulb, chopped.
250 grams coliban potatoes, peeled, chopped.
2 cloves garlic, crushed.
1 1/2 litres chicken stock. Try this easy to make chicken stock recipe.
3/4 cup pure cream.
1 tablespoon fresh parsley leaves, chopped.

Method
Over medium heat, place a large saucepan and add oil.
Add onion and cook for 2 minutes, stirring constantly.
Once the onion starts to soften, add celery, celeriac, potatoes and garlic.
Cook for 5 minutes until lightly browned.
Increase heat to High and add stock.
Cover and bring to the boil.
Reduce the heat to Low and allow to simmer, covered, for 30 minutes. Celery should be tender.
Remove from heat and set to one side for about 5 minutes to cool slightly.
Using a blender or stab mixer, process soup in batches until smooth.
Return soup to the pan and place over medium heat.
Stir in the cream and season with salt and pepper.
Cook for 5 minutes, stirring, until heated through.

Serving
Serve hot, topped with parsley.