Avo Little Poke


1.Place rice and 6 glasses (1.5l) water in an expansive pot and convey to the bubble. Diminish warmth and stew, secured, for 12 minutes or until the point when water has assimilated and rice is delicate. Put aside, secured, for 10 minutes to cool marginally

2.Consolidate vinegar, sugar and salt in a little bowl and blend until the point when sugar has broken down. Exchange rice to an expansive glass or wooden bowl. Utilizing a level edged spatula, separate knots in rice while step by step including vinegar blend, tenderly collapsing to consolidate. Keep collapsing and fanning rice (utilize a hand-held fan or any comparative protest) for 15 minutes or until the point that rice is cool

3.Juice 1 lime. Consolidate juice, cucumber, angle sauce and soy sauce in a medium bowl. Put aside for 5 minutes to pickle. Deplete

4.In the mean time, join salmon with juice and get-up-and-go of residual lime in a chilled bowl. Include shallots and delicately hurl

5.Place 1 glass sushi rice in each serving dish and best with one-quarter every one of the salmon blend, avocado, occasional vegetables and cured cucumber. Shower with ponzu and sprinkle with dark sesame seeds to serv




1.Preheat the stove to 180°C. Line a 12 opening biscuit plate with paper cases and put aside

2.Warmth the oil in a medium size broil skillet over a medium high warmth. Include the bacon, and cook for five minutes or until brilliant. Expel from the container, and deplete on a plate fixed with paper towel

3.Crush out all abundance fluid from the zucchini and place in a bowl. Put aside

4.Filter flour into a huge bowl and make a well in the inside. Pour in the drain, margarine and egg, and mix until relatively joined. Include the zucchini, bacon and fetta, and overlay through the blend

5.Spoon the blend equally into the biscuit cases. Move into the stove and prepare for 20 minutes or until brilliant. Expel from the stove and permit to rest for 10 minutes

6.Serve warm or at room temperature with some additional margarine

Easiest Fish Fingers


  1. Combine breadcrumbs, parsley, parmesan and lemon rind in a large bowl
  2. Toss fish strips in melted butter, then toss in breadcrumb mixture. Shake off excess crumbs and place fish onto baking paper lined oven trays. Bake at 220°C for 10-15 minutes or until fish fingers are crisp, cooked and golden
  3. Serve warm fish fingers with tartare sauce and green salad

Cauliflower and Cheddar Fritters with Kiwi Salsa


  1. Rinse the quinoa and place in a medium saucepan with 2 cups water. Bring to a boil then immediately reduce heat to a simmer, add a pinch of salt and cover and cook for 15 minutes. Turn off the heat, fluff with a fork and set the lid ajar to rest
  2. In a food processor, pulse the raw cauliflower until it resembles cous cous. You will need 2 cups cauliflower crumbs. Remove from the processor. Process rolled oats in the food processor until fine (if there is a few cauliflower crumbs in bowl that is ok)
  3. Combine processed rolled oats, quinoa, cauliflower, eggs, onions, cheese and lemon in the food processor bowl and pulse until just combined. Season to taste and set mixture aside



  1. Whisk together parsley, mint, lemon juice and oil; season to taste. Pour half of the dressing over the chicken and allow to marinate while cooking quinoa. Reserve remaining dressing for salad
  2. Boil quinoa for 12-15 minutes, or until just tender but still firm to the bite. Drain well, and transfer to a large bowl. Set aside to cool
  3. Spray chicken and broccolini or asparagus lightly with oil, BBQ or char-grill over high heat until cooked through and tender. Rest for 5 minutes and slice chicken
  4. Add the sliced chicken, broccolini or asparagus, feta, spring onions, rocket and pomegranate seeds to the quinoa and drizzle with reserved dressing. Toss to combine and arrange in a serving platter

Mushrooms and Poached Egg on Sourdough


  1. Heat the oil and butter in a large frying pan over medium-high heat. Cook the mushrooms for 5 minutes or until golden and cooked, tossing regularly. Season with salt and pepper and squeeze over lemon juice to taste, tossing to combine
  2. Meanwhile, heat a chargrill pan over medium-high heat. Drizzle the bread with oil. Toast the bread for 1-2 minutes each side or until charred. Serve the mushrooms on the sourdough with poached eggs with hollandaise sauce

Healthy Egg Vegie Breakfast


1.Splash a vast non-stick griddle with oil to oil. Warmth dish over medium warmth. Add tomatoes to the other side of container and mushrooms to opposite side.

2.Cover and cook for 8-10 minutes or until the point that tomato skins start to part and mushrooms are delicate. Exchange to a plate, cover and keep warm

3.Shower the griddle with somewhat more oil and warmth over medium warmth. Split eggs into container and sear until cooked to your enjoying

4.Warmth prepared beans following bundle bearings

5.Toast bread. Place toast onto serving plates. Top each cut of toast with an egg. Present with prepared beans, tomatoes, mushrooms and child spinach



1.Warmth oil in a medium (around 24cm base) non-stick substantial based skillet over medium warmth. Include onion and garlic, cook, blending regularly, for 3-4 minutes until mellowed. Blend in cumin, paprika and stew pieces and cook, mixing, for 1 minute

2.Include capsicum and cook, mixing regularly, for 3-4 minutes until softening. Mix in canned tomatoes and small scale roma tomatoes. Convey to the bubble. Lessen warmth and stew, revealed and mixing incidentally, for 10 minutes or until thick

3.Make 4 spaces in the tomato blend. Break an egg into each. Cover and cook over medium-low warmth for 8-10 minutes or until the point when yolks are relatively set, or cooked to your loving. Sprinkle with parsley. Present with flame broiled bread

Bircher Muesli with Grated Packham’s Triumph Pear, Toasted Hazelnuts and Honey


1.Place the oats into a vast blending dish, include the squeezed orange, mix, cover and leave to splash for no less than 2 hours or overnight.

2.Place the nuts, Packham’s Triumph pears, sugar and yogurt into the oat blend and mix to consolidate.

3.Adjust the yogurt and sugar to your enjoying.

4.To serve, put in vast dumbfounds and shower some Bitton Orange Jelly or great quality nectar.

Poached Egg on potato rosti with Smoked Salmon and Avocado


1.Preheat stove to 160°C. Place ground potato into a fine sifter and wash under frosty water until the point that water runs clear. Utilizing your hands crush however much fluid as could be expected from potatoes. Place into a perfect tea towel and press fluid from potatoes. (The drier the potatoes the crispier the hash tans). Consolidate potatoes, onion, flour, salt and pepper in a bowl

2.Warmth additional oil in a griddle over a medium warmth. Shape 1/4 measures of potato blend into patties and cook in clumps for 3 minutes each side or until brilliant and fresh. Exchange to a plate. Rehash with residual potato blend. Place plate in broiler to keep hash tans warm

3.To poach eggs, fill a profound medium pan with 3/4 water and place over a high warmth. Convey water to a moving bubble. Lessen warmth and utilizing a spoon, blend water until the point that a whirlpool shapes. Split 2 eggs into water and cook for 3 minutes or until the point when egg white is cooked through. Evacuate with an opened spoon to a plate. Cook remaining eggs

4.Place 2 hash tans onto each serving plate. Top with avocado, salmon, poached egg and sauce. Sprinkle with herbs and serve