Ingredients
50 grams butter.
1 leek, sliced thinly.
1 cup corn kernels.
1/2 cup sweet potato, grated.
1/4 cup plain flour.
1 1/2 cups chicken stock.
1 barbecued chicken, meat removed and shredded.
1/4 cup flat-leaf parsley.
1/4 cup romano or parmesan cheese.
2 tablespoons olive oil.
15 sheets filo pastry.

Method
Preheat oven to 180 C. Grease muffin tins - ten 3/4 cup capacity texas muffin holes will be needed for this recipe.
Over medium heat, melt 1 tablespoon butter in a saucepan.
Add leek and cook stirring for 2-3 minutes or until soft.
Add corn kernels and sweet potato and cook for a further 2 minutes. Pour mixture into a large bowl.
Return pan to medium heat and add another tablespoon of butter. Add flour and cook stirring for 1 minute.
Remove from heat and gradually add stock, whisking until smooth.
Return pan to heat and cook stirring with a wooden spoon for 5 minutes, or until the sauce comes to the boil.
Add the sauce, chicken, parsley and cheese to leek mixture. Ensure ingredients are well combined. Cover and set to one side to cool.
Melt remaining butter and mix with olive oil in a bowl.
Brush one sheet of pastry with oil mixture, then top with another sheet. Repeat until there are three layers of pastry.
Cut pastry in half and then each half into 3 crossways to make 6 pieces.
Repeat with remaining pastry and butter & oil mixture to result in 30 pieces.
Gently press three pieces into each muffin hole, ensuring the base and sides have been covered.
Spoon the chicken and vegetable mixture into the pastry cases, until they are almost full. Fold the pastry edges over the tops to enclose.
Bake for 35 to 40 minutes, or until golden and crisp.

Serving
Leave pies in pan for 5 minutes before removing.

Ingredients
1 1/3 cups walnuts (or macadamia nuts, peacan or brazil nuts).
1/4 cup caster sugar.
2 teaspoons ground cinnamon.
1 tablespoon sesame seeds.
2 1/2 tablespoons honey.
8 firm figs, halved.
Greek-style yoghurt or vanilla ice-cream to serve.

Method
Using a food processor, add the walnuts, sugar and cinnamon, and process until walnuts are finely chopped (not ground).
Pour into a bowl.
Add sesame seeds and honey, and stir until the mixture comes together. It will form a soft, sticky ball.
Press some of the mixture on to the cut surface of each fig, a teaspoon full at a time.
Line a frying-pan with baking paper, and place over medium heat.
Place fig halves, cut side down into the pan and cook for 3 to 5 minutes, or until golden.
Remove to a plate and repeat process with the figs that remain.

Serving
Serve warm or at room temperature with yoghurt or ice-cream.

Ingredients
1.8kg to 2kg whole snapper, scaled and cleaned.
1 lime, sliced thinly.
2 tablespoons extra-virgin olive oil.
Mint, shredded green onions and lime wedges, to serve.
Spicy Dressing
4 cloves garlic, chopped roughly.
5cm piece ginger, peeled and roughly chopped.
2 small red chilies, deseeded and roughly chopped.
3 long red chilies, roughly chopped.
1/4 cup caster sugar.
1/3 cup fish sauce.
2 limes, juiced.

Method
Heat barbecue grill to a medium heat.
Score the fish at 2cm intervals, on both sides.
Arrange 3 layers of foil on workbench, and place the fish in the centre.
Place slices of lime in the cavity of the fish.
Drizzle oil over both sides of the fish and season well with freshly ground black pepper.
Fold the foil over the fish and fold in the sides to secure.
Place the fish parcel on the barbecue grill and cook for 10 minutes.
Turn over and cook for a further 6 to 8 minutes.
Unwrap carefully and test if fish is cooked by flaking flesh with a fork.
Transfer parcel to a plate and allow to stand for 5 minutes.
To make the spicy dressing, add garlic, ginger, and chilies in a food processor. Process until ingredients have turned to a paste.
Pour into a saucepan and add sugar, fish sauce 100ml lime juice and 2 tablespoons cold water.
Over medium-high heat bring to the boil.
Reduce heat to medium and simmer until dressing has thickened. Set aside to cool.

Serving
Place fish on a platter, and pour over spicy dressing.
Top with mint and green onions.
Serve with lime wedges.

Ingredients
2 tablespoons olive oil.
1 large onion, chopped finely.
1 large carrot, grated.
2 cloves garlic, crushed.
400 grams lean beef mince.
250 grams pork mince.
1/4 cup tomato paste.
1/2 cup beef stock.
2 x 400 gram cans whole peeled tomatoes, chopped finely.
1/2 teaspoon white sugar.
400 grams spirali or rigatoni pasta.
Parmesan, grated, to serve.

Method
Over medium heat, place a deep frying pan and add onion, carrot and garlic.
Cook for 4 to 5 minutes, until onion is opaque and tender.
Increase to a high heat and add the beef and pork mince.
While stirring frequently, cook for 5 minutes, or until the mince has browned.
Add the tomato paste and cook for 1 minute.
Add stock, tomatoes with their juice, and sugar to the pan.
Lower heat to medium-high, and bring to the boil.
Cook uncovered for 5 minutes.
Reduce heat to low, and simmer, covered for an hour.
Increase the heat to medium and boil gently, uncovered for 10 minutes, or until sauce has thickened.
In a large saucepan of boiling salted water, cook pasta according to packet directions, until tender. Drain.

Serving
Serve sauce over pasta, and top with parmesan.

Ingredients
8 cloves garlic.
200 grams plain yoghurt.
1/2 cup chopped coriander.
1 teaspoon finely grated lemon rind.
1 tablespoon lemon juice.
700 grams lean lamb mince.
4 green onions, chopped finely.
2 teaspoons ground cumin.
2 teaspoons ground coriander.
olive oil cooking spray.
lemon wedges to serve.

Method
Preheat oven to 200 C.
Wrap 7 garlic cloves in foil, and bake in oven for 30 minutes, until soft.
Remove from foil, and set to one side to cool for about 10 minutes.
Squeeze the softened garlic from its skin into a food processor.
Add yoghurt, coriander, lemon rind and lemon juice. Process until combined.
Transfer to a bowl.
Peel and crush garlic clove remaining.
In a large bowl add the garlic, lamb, onion, cumin, ground coriander and a pinch of salt.
With clean hands, mix to combine. Divide mixture into 8 oval shapes and thread onto skewers.
Cover with plastic wrap and chill in refrigerator for about 15 minutes.
Preheat a barbecue or gridle pan over medium-high heat.
spray koftas with oil and cook for 3 to 4 minutes, turning, or until cooked through.

Serving
Arrange on a platter, and serve with yoghurt sauce and lemon wedges.

Ingredients
500 grams coliban potatoes, peeled and quartered.
1/2 cup baby frozen peas.
2 medium carrots, peeled and grated.
100 grams button mushrooms, chopped finely.
1/4 cup plain flour.
3/4 cup seasoned stuffing mix.
1/4 cup vegetable oil.
6 white bread rolls, split.
6 butter or cos lettuce leaves.
2 medium tomatoes, sliced.
6 slices tasty cheese.
1/3 cup tomato chutney.

Method
Bring a saucepan of salted water to the boil and add the potatoes. Cook for 8 minutes.
Add peas and cook for a further 2 minutes or until potatoes are tender.
Drain.
Remove to a bowl. Mash well.
Add carrots, mushrooms and flour. Season with salt and pepper. Stir to combine.
With moist hands, shape the potato mixture into 6 patties.
Spread stuffing mix on a plate, and coat patties well.
In a frying pan, heat oil over medium heat.
Cook patties in batches, for 2 minutes on each side or until golden and heated through.
Drain on paper towel.

Serving
Starting with bun base, top with lettuce, tomato,chicken patty, cheese, chutney and bun top. Serve.

Ingredients
250 grams dried rice noodles.
2 tablespoons peanut oil.
500 grams pork strips.
2 large brown onions, sliced into wedges.
2 long red chilies, deseeded and sliced thinly.
1 bunch baby bok choy, leaves separated, stems sliced.
1 lime, juiced.
2 tablespoons kecap manis.
1 tablespoon white sugar.
Wedges of lime to serve.

Method
Cook the noodles according to the packet directions. Drain and set aside.
Heat a wok over high heat. Once to temperature, add 2 teaspoons oil and swirl to coat.
Add one quarter of the pork strips, cooking for 2 minutes, or until seared.
Remove to a bowl.
Repeat this process with remaining pork, ensuring the wok and oil are brought back to a high temperature each time.
Add remaining oil to wok.
Add the onions and stir-fry until opaque and tender.
Add chilies and cook for 1 minute.
Return Pork to wok along with any juices.
Add bok choy stems.
Stir fry for 1 minute.
In a jug, combine 2 tablespoons lime juice, kecap manis and sugar in a jug.
Pour over pork and vegetables and stir-fry for 1 minute.
Add bok choy leaves and stir through.

Serving
Spoon stir-fry over noodles. Serve with lime wedges.

Ingredients
1 bunch coriander. Roughly chop half. Remove leaves from remaining half.
2 cloves garlic, crushed.
2cm piece ginger, peeled, grated.
3 teaspoons soy sauce.
12 chicken tenderloins, tendons removed.
250 grams Chinese cabbage, shredded.
2 carrots, coarsely grated.
1 red capsicum, quartered, sliced finely.
4 green onions, sliced.
1/4 cup honey soy salad dressing.
Olive oil cooking spray.

Method
Place the coriander that has been roughly chopped (leaves and stems) in food processor, with garlic, ginger and soy sauce.
Process until well combined.
Transfer to a glass bowl.
Season with salt and pepper.
Add chicken and turn to coat.
Cover and chill for 2 hours to marinate.
Using two-thirds of the coriander leaves, place these in a large bowl with cabbage, carrot, capsicum and onion.
Drizzle with honey soy dressing.
Toss until well combined.
Preheat a barbecue grill or chargrill pan over high heat.
Lightly spray chicken with oil.
Reduce the heat to medium-high.
Cook the chicken for 2 minutes on each side or until golden and cooked through.
Slice the chicken diagonally.

Serving
Divide the salad between bowls. Top with chicken. Sprinkle with remaining coriander leaves.

Ingredients
2 tablespoons Sweet Chili Sauce.
1 tablespoon Hoisin Sauce.
2 tablespoons Ketcap Manis.
500 grams Beef Fillet, finely sliced across the grain.
2 tablespoons Sesame Seeds.
2 1/2 tablespoons Peanut Oil.
1 red onion, cut into thin wedges.
2 cloves garlic, crushed.
1 bunch baby bok choy, stems chopped and leaves separated.
1 bunch Choy Sum, stems chopped and leaves separated.
1 red capsicum, quartered, deseeded and finely sliced.
Steamed Jasmine Rice to serve.

Method
Combine Sweet Chili, Hoisin Sauce and 1 tablespoon Ketcap Manis in a jug.
Mix the remaining Ketcap Manis with the Beef in a bowl and mix well, to ensure the Beef is well coated.
Place wok over high heat, until very hot.
Dry-fry the Sesame Seeds until golden. Remove to a plate.
Reheat wok to high temperature.
Add 2 tablespoons oil to wok, and swirl to coat the surface.
Add a quarter of the Beef and stir fry for 30 seconds or until seared.
Transfer to a bowl.
Repeat with remaining Beef, making sure that the wok and oil are reheated to high temperature each time.
Add the remaining oil to the wok.
Add the onion and garlic. Stir fry for 1 minute, or until the onion is opaque and soft.
Add the bok choy and choy sum stems, and capsicum. Cook for 30 seconds. Add 1 tablespoon water.
Cover and cook for 20 seconds.
Remove cover and return Beef and any juices to wok.
Add sauce mixture and stir fry for 1 minute.

Serving
Stir through Sesame Seeds. Serve over steamed Jasmine Rice.

Ingredients
60 grams butter, softened.
1/4 cup castor sugar.
1 egg, lightly beaten.
1 cup cooked, mashed butternut pumpkin, cooled (400 grams uncooked pumpkin).
2 1/2 cups self-raising flour.
2/3 cup milk.
1 cup pitted dates, chopped.
butter to serve.

Method
Preheat oven to 220 C.
Grease a baking tray and sprinkle with flour.
Using an electric mixer, beat the butter and castor sugar, until light and fluffy. Add egg and cooled pumpkin.
Beat until just combined.
Sift flour and 1/2 teaspoon salt over the pumpkin mixture.
Use a flat bladed knife to combine.
Add the dates and stir through.
Add 1/2 cup milk, and stir until the dough comes together.
Turn onto a lightly floured surface, and knead until the base is smooth.
Turn over and roll out until 2cm thick.
Using a 5cm round biscuit cutter, cut 16 rounds from the dough. (It will be necessary to press remaining dough together, and roll out again to achieve all 16 rounds).
Place rounds close together on tray.
Brush the tops with remaining milk.
Bake for 18-20 minutes, or until risen and golden on top.

Serving
Serve warm with butter.