by Michael Hatcher | Feb 5, 2019 | Guest Recipes, Pork, Recipes, Savoury, Season 2
RECIPE BY: Leslie Chan SERVING SIZE: 2 – 4 people INGREDIENTS: 500g egg noodles 150g pork loin (cut into strips) 1 tsp minced garlic 60g brown onion (sliced) 150g cabbage (sliced) 40g mixed capsicums (sliced) 10g fresh chillies (sliced) 60g Jade Phoenix shiitake...
by Michael Hatcher | Feb 5, 2019 | Beef, Matt Sinclair Recipes, Recipes, Savoury, Season 2
RECIPE BY:Matt SinclairSERVING SIZE:2 – 4 peopleINGREDIENTS:PICO DE GALLO1 cup coriander, finely chopped2 spring onions, white part only, finely sliced2 jalapeno, finely chopped150gm cherry tomatoes, quarteredZest and juice of 2 limesSalt and pepperAVOCADO...
by Michael Hatcher | Feb 4, 2019 | Matt Sinclair Recipes, Pork, Recipes, Savoury, Season 2
RECIPE BY: Matt Sinclair SERVING SIZE: 2 – 4 people INGREDIENTS: 250gm Australian middle bacon rashes, cut into batons 1 tablespoon Cobram Estate classic EVOO 1 small brown onion, finely diced 2 cloves garlic, crushed 1 large head broccoli, cut into small...
by Michael Hatcher | Feb 4, 2019 | Michael Weldon Recipes, Recipes, Savoury, Season 2, Vegetarian
RECIPE BY: Michael Weldon SERVING SIZE: 2 – 4 people INGREDIENTS: 3 large Eggplants 3tbs Tahini 2tbs yoghurt 3 cloves of confit garlic 1tbs Coles Cumin powder 1 Lemon 50g Butter 1tsp chilli powder 1 Loaf of Turkish bread METHOD: Place eggplant over flames of a...
by Michael Hatcher | Feb 4, 2019 | Matt Sinclair Recipes, Recipes, Savoury, Season 2, Vegetarian
RECIPE BY: Matt Sinclair SERVING SIZE: 2 – 4 people INGREDIENTS: 3 medium eggs 100ml Cobram Estate Robust Extra Virgin Olive Oil, plus extra 250gm self-raising flour 100gm Gruyere cheese, grated 60gm kalamata olives, pitted and halved Salt and Pepper 1 Tbsp...
