by Michael Hatcher | Feb 11, 2019 | Chicken, Guest Recipes, Recipes, Savoury, Season 2
RECIPE BY: Chef Mod SERVING SIZE: 2 – 4 people INGREDIENTS: 3 tbsp TCC Premium Coconut Milk 2 tbsp Valcom Red Curry Paste 1 tbsp Sugar 1 tsp Squid Brand Fish Sauce 400g Chicken breast 1 cup Salad leaves FOR DIPPING SAUCE: 1 tbsp Tamarind paste 1½ tbsp Squid...
by Michael Hatcher | Feb 11, 2019 | Matt Sinclair Recipes, Recipes, Savoury, Season 2, Vegetarian
RECIPE BY: Matt Sinclair SERVING SIZE: 2 – 4 people INGREDIENTS: 500gm zucchini, grated 300gm potatoes, peeled, grated 400gm Edgell tin corn kernels, drained 100gm Greek feta, crumbled, plus extra for garnish 3 spring onions, finely sliced ½ cup plain flour 1...
by Michael Hatcher | Feb 8, 2019 | Dessert, Guest Recipes, Recipes, Season 2, Vegetarian
Watch the full recipe video below RECIPE BY: Sarah Todd SERVING SIZE: 2 – 4 people INGREDIENTS: 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 5 large eggs , separated 1 cup granulated sugar , divided 1/3 cup whole milk 1 teaspoon...
by Michael Hatcher | Feb 8, 2019 | Courtney Roulston Recipes, Recipes, Savoury, Seafood, Season 2
Watch the full recipe video below RECIPE BY: Courtney Roulston SERVING SIZE: 2 – 4 people INGREDIENTS: 750g Green Lip Mussels (can substitute black mussels if greenlip unavailable) 2 long red chillies, sliced into thick rings 200ml Cobram Estate olive oil 4...
by Michael Hatcher | Feb 8, 2019 | Matt Sinclair Recipes, Recipes, Savoury, Season 2, Vegetarian
RECIPE BY: Matt Sinclair SERVING SIZE: 2 – 4 people INGREDIENTS: 3 Tbsp Cobram Estate Classic Extra Virgin Olive Oil 1/3 cup fresh picked basil leaves 3 Tbsp chopped parsley 1 tsp fresh thyme 2 cloves garlic, grated Zest and juice of 2 lemons 400gm casareccia ½...
