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Recent Recipes

Meringues

RECIPE BY: Kylie Millar SERVING SIZE: 2 - 4 people INGREDIENTS: 300g Eggwhite 600g Caster sugar Selection of nuts, coconut, spices, fruit and chocolate for decoration   METHOD: In a kitchen aid bowl place egg whites and caster sugar Cook over a bain marie, stirring...

Butter Chicken

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 2 teaspoons ground cumin 2 teaspoons ground coriander 6 cloves garlic, peeled 1 tablespoon ginger, chopped Juice of 1 lemon, plus extra to serve 400g skinless, boneless Coles chicken thigh, sliced...

Cacio E Pepe

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 300gm Coles spaghetti or spaghettini ¼ cup Cobram Estate Robust Extra Virgin Olive Oil 2 tsp freshly cracked black pepper 1 ½ cups grated grand padano ½ cup grated pecorino   METHOD : Bring a pot of...

Red Velvet Cupcakes

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 150gm Plain Flour 10gm Cocoa powder ½ tsp. Bi Carb Soda ½ tsp. Salt 60gm Lurpak unsalted butter, room temperature 150gm Caster Sugar 20 ml red food colouring paste ½ tsp. Vanilla Extract 1 egg 120ml...

Coconut Poached Snapper

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 tbsp Cobram Estate Light Extra Virgin Olive Oil 4 cloves garlic, sliced 1 Asian shallot, sliced 1.5 inch piece galangal, peeled and thinly sliced 2 stalks lemongrass 1 tsp ground turmeric ½ tsp chilli...

Peach and Burnt Honey Eton Mess

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1/2 cup honey 3 Tbsp water 200ml Coles Thickened cream 200ml Jalna Sweet and Creamy Yoghurt 4 meringue nests, roughly broken 2 ripe peaches, roughly chopped 2 Tbsp pistachios, chopped   METHOD : Place...

The Cook’s Pantry

MasterChef favourite Matt Sinclair, will be joined by fellow foodies Courtney Roulston and Michael Weldon to bring us great food ideas each weekday on Network Ten.

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