Bonus: I’m also sharing my fast biscuit icing method to cover the entire surface of a cookie quickly and easily, without piping! Icing for biscuits This is the icing recipe for the Christmas Cookies I just shared. The recipe got too lengthy so I decided to split it into two – and also, this is an all purpose icing recipe that is ideal to use for any cookies and biscuits, not just for the Christmas Cookies!...

The very first feature I did for Super Food Ideas magazine was called “Double Duty” where I shared recipes where one base mixture was used for two purposes. So for example, I did a Garlic Lime Marinated Prawns (Shrimp) with Green Rice where one lime and garlic mixture was used to marinate the prawns and as the flavour base for a green spinach rice. Using a salad dressing as a marinade for chicken is Double Duty in its simplest form and this Lemon Chicken Salad is a terrific example where the Lemon Dressing works as a fantastic marinade to infuse chicken with flavour – quickly!...

It’s probably totally uncool to admit this, but I always have cabbage in the fridge. This only started once I “grew up” and realised a) how versatile cabbage is b) how quick it is to shred (e.g. compared to carrot) and c) how long it lasts in the fridge (weeks and weeks and weeks!). Then it became a part of my regular shop. I bet I could blast off 10 quick uses for cabbage without barely taking a breath....

Made without icing sugar / powdered sugar, this is actually an old fashioned frosting called “Ermine Frosting”. If you’ve never heard of it before, the ingredients and method will intrigue you! My secret Fluffy Vanilla Frosting I call this my “secret” Vanilla Frosting because it’s not a widely known type of frosting and people are always flabbergasted when I tell them how it’s made using butter, milk, flour and sugar....

It’s certainly not an everyday mash, so save it for special occasions to serve alongside grand centrepieces! Paris Mash was made famous in Australia by Guillaume Brahimi, one of our country’s top French chefs. His Paris Mash is 25% butter, and it’s so rich, I could only get through a few spoonfuls… And that’s saying something for this Potato Monster!! What is Paris Mash? Just as Prime Rib is the king of all roasts, and Carnitas rule all tacos, Paris Mash is the mother of all mashed potatoes!...

And if you want ultra ultra crispy, make small thin ones instead – they are literally potato crisp crispy! Potato Rosti She who was labelled Potato Girl by her family when she was a mere teenager cannot comprehend how she’s made it through 6 years with a recipe website and not shared a rosti recipe. At least, not “properly”. A variation of it is buried in this old Smoked Salmon Rosti Stack breakfast recipe....

Prawn dipping sauces It’s really worth making your own dipping sauces when you’ve invested in fresh juicy prawns. The jarred stuff lacks the fresh flavour of homemade seafood sauces and just doesn’t do prawns justice! A couple of weeks ago, we catered my mother’s annual Christmas party for 30 of her friends. I’ve noticed that we get approached to do this every 2nd year. I think that the organisers assume that we’re scarred by the experience (something to do with our bedraggled appearance at the end?...

Super economical, makes loads, freezes 100% perfectly and insanely moreish. Make sliders or a big Southern BBQ dinner plate complete with classic sides like Mac and Cheese, Cornbread and Coleslaw! Pulled Pork No self respecting BBQ Shack would cook pulled pork in a slow cooker. They do an overnight smoke, with a pork babysitter on duty all through the night to stoke the coals, monitor and maintain the temperature, and occasionally give the pork a good spray with their secret-formula spritzer....

Ricotta Pancakes Don’t get me wrong – I LOVE traditional pancakes. But sometimes it’s nice to make a wee bit of an effort to make ricotta pancakes which are extra special. Super moist inside with a flavour that is almost a bit cheesecakey, even when you don’t know it’s a ricotta pancake you’re eating, you know it’s different to the usual. These are the pancakes that posh bistros have on their menus....

“Very few stir fries can be converted into a slow cooked version without compromising flavour or texture. Beef and broccoli was made for it.” Have you noticed that when you order Chinese that the meat is always incredibly tender? It’s not because they are made with expensive fillets. It is because of a technique used to tenderise the meat called “velveting”. All you do is marinate the meat in cornstarch and sauces....

Harajuku is most famous for being the playground of the alternative youth of Tokyo! Takeshita Street is the centre of this weird little universe, where you can see Harajuku girls dressed in kawaii and cosplay outfits, boggle at bizarre fashion, browse quirky shops, eat crazy snack creations and get swept up in the weekend crowds swarming down the strip. This is the crazy side of Japan that’s a must-see! But there’s plenty more than just crazy teen culture to explore in this and its neighbouring areas....

Plus, my cheeky tip for how to darken gravy to make it a beautiful deep brown colour, as well as how to make gluten-free gravy. This turkey gravy recipe is for oven roasted turkey OR slow cooker turkey! Turkey gravy recipe When it comes to turkey, there are those in the Cranberry Sauce camp, and those in the gravy camp. Me – I’ve got a foot in both camps. There’s nothing quite like the combination of turkey with sweet-tart cranberry sauce....

Easy enough for midweek meals, and a sensational CHEAP meal idea for large groups! Either cook the chicken in large batches on the BBQ, or even bake them, and put out all the toppings in bowls for people to help themselves! Vietnamese Noodles with Lemongrass Chicken This is a recipe that has many fond memories associated with it because it’s one of my signature recipes that I make as a meal for large groups....

Choose from a classic Aglio e Olio (garlic pasta), tomato basil pasta, Spaghetti Napolitana (tomato pasta), Arrabiata (spicy tomato pasta), pasta with anchovies, spaghetti with olives and tuna pasta! 8 quick and easy Pasta Recipes Here are 8 quick pasta recipes that are simple Italian classic pasta dishes. Don’t mistake simple for bland, because while these are quick and easy, all of these are totally slurp-worthy and you’ll find these on the menu of trattoria’s all across Italy....

This is a cookbook exclusive recipe! This recipe is exclusive to my debut cookbook Dinner which includes a how-to video for every recipe. Just scan the QR code! Just to explain…. I know, it’s confusing! You’re so used to getting recipes on my website – there’s over 1,200 of them, after all. And here you are looking at a tasty recipe video and I haven’t provided the recipe. 🙀 I’m not just doing this to torture you, I promise....

Bonus: Super healthy fish recipe, clocking in at at just 260 calories per serving! EASY Fish recipe! I love a good crispy Pan Fried Fish, and sure it only takes 7 minutes to make but we all have those days when we just can’t deal with flour dusting and stove-top oil splatter. Right?? So this Parmesan Crusted Fish is a recipe that I came up with in my former corporate days....

See separate directions for brown basmati rice – How to cook Brown Rice. How to cook Basmati Rice The biggest mistake most people make which results in gluey rice is using the wrong rice to water ratio. The correct rice to water ratio is 1 : 1.5 (1 cup of rice to 1.5 cups of water). Most people use 1 3/4 cups of water or even 2 cups of water, AND they rinse the rice which makes it waterlogged and makes the mushy rice problem even worse....

New to glazed ham? Start here -> How to Make Glazed Ham. No maple syrup or honey? Make this show stopping Brown Sugar Ham Glaze instead! Maple glazed ham There is no reason to be daunted by the thought of making a glazed ham! It’s quite straight forward if you have someone to show you how to do it. (PS That “someone” is me!😂) Here’s why this Maple Glazed Ham is my go-to centrepiece for holiday menus:...

A showstopper made for sharing, astonishingly simple, fun to eat and eye-rollingly delicious. Momofuku charges US$250 for the privilege of eating it. This costs a fraction of that! Momofuku Bossam (or Bo ssam) Momofuku Bossum is Chef David Chang’s famous version of a traditional Korean pork dish called Bossam which consists of thinly sliced pork belly simmered in a seasoned broth that are then used to make lettuce wraps. A signature dish at his New York restaurant Momofuku, he makes it using a pork shoulder that’s been dry cured overnight so it’s seasoned all the way through, slow roasted for 5 to 6 hours until fall apart tender then blasted at the end with a brown sugar rub which forms an epic caramelised crust....

This is a cookbook exclusive recipe! This recipe is exclusive to my debut cookbook Dinner which includes a how-to video for every recipe. Just scan the QR code! Just to explain…. I know, it’s confusing! You’re so used to getting recipes on my website – there’s over 1,200 of them, after all. And here you are looking at a tasty recipe video and I haven’t provided the recipe. 🙀 I’m not just doing this to torture you, I promise....