Recipes
Sticky Pork with Hokkien Noodles
If you're looking for a SUPER QUICK weeknight meal with flavour that packs a punch then this is it. You will have this on the table in no time and it can work all year round depending on what veggies you include. Serves 4 Time 30 mins Ingredients: 1 ½ tbsp peanut oil 2 tsp ginger, grated 2 garlic cloves, crushed 1 red chilli, deseeded and chopped 500g pork mince 3 tbsp brown sugar 2 tbsp fish sauce 2 limes or lemons, juice of 400g hokkien noodles 4 cups chopped stir fry vegetables (i.e. broccoli, beans, carrots, capsicum) Handful of roasted peanuts, chopped Instructions: Heat oil in a large fry pan over a high heat. Ginger, garlic and chilli and cook for 1-2 minutes. Add the pork mince and cook until white all over, breaking up any chunks. Add the sugar and fish sauce, leave it to cook for a moment, then stir. Leave it again until the pork starts to caramelise and stir again. Continue until the meat has started to colour. Add the hokkien noodles and stir until they are mixed in with the meat. Let cook for 2 minutes until noodles soften and take on flavour. Add the vegetables and use tongs to move them around to cook without breaking the noodles. Continue until the noodles and vegetables are cooked and the pork is caramelised. Top with roasted peanuts and enjoy! Recipe notes: You can also choose to make this with rice instead. If you’re using rice, omit the noodles during cooking and serve the rice and vegetables over rice.
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Rocky Road
This rocky road is an absolute crowd favourite. It wraps up well in baking paper with a ribbon, or put it into a glass jar to gift it. You can make any variations to the nuts to suit your needs and even swap to oat milk chocolate for a dairy free version. Serves = 20 INGREDIENTS: 500g dark chocolate (at least 60% cocoa) 1 cup small marshmallows ½ cup almonds, roasted ½ cup pistachios, roasted ¼ cup coconut, toasted ¼ cup freeze dried raspberries Extra freeze dried raspberries (optional for decoration) INSTRUCTIONS: Line a 11 x 7 inch (27.5 x 17.5cm) brownie pan with baking paper In a large pot, melt the chocolate over a very low heat, stirring constantly. Remove from the heat and keep stirring Add the marshmallows, almonds, pistachios and coconut and mix well Pour mixture into the lined brownie pan and smooth the top If you wish, garnish the top with crushed freeze-dried raspberries Refrigerate for at least 2hours until set Remove from the brownie pan and using a hot knife, cut into 20 pieces Store in an airtight container in the fridge
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Easy Homemade Hummus Recipe
This simple, homemade hummus recipe is a game changer – quick, easy, and budget-friendly. With just a few pantry ingredients, you can make a creamy, flavourful hummus that’s three times the amount you'd get from the store. Perfect for snacking or serving at gatherings, this recipe is best made the night before to let the flavours develop and really shine. Top it with your favourite seasonings for a personalised touch and enjoy a fresh, homemade dip any time!
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Coconut Chicken Salad
This refreshing coconut chicken salad brings together fresh, crunchy ingredients with a delightful balance of flavors. The tender chicken absorbs the creamy coconut milk, creating a rich base for the light, aromatic salad. Paired with rice noodles, crisp vegetables, and a tangy, customizable dressing, it’s a dish that’s as easy to make as it is satisfying. Perfect for a healthy lunch or a light dinner, this recipe is sure to hit the spot, and the leftovers stay fresh in the fridge for a quick meal later!
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Create your own Christmas Grazing Table
Christmas entertaining doesn’t need to be stressful. With a little planning and the right mix of flavours, you can create a table that looks beautiful and feels effortless.