Quick Recipe Shortcuts
(Or view other recipe categories)

Quebecois Pancakes
French Crepes
Blintz Filling for Quebecois Pancakes
Rhubarb Blintz with a Crunchy Cinnamon Crumb
Ricotta Hotcakes
Coconut Pancakes with Bananas and Creme Fraiche
Dutch Pancakes
Green Savoury Pancakes with Chilli Lime Butter
Indian Chickpea Pancake with spiced sweet potatoes

Pancake Toppings:
Homemade Maple Syrup
Eastern European Cherry Sauce
Spiced Sour Cherry Compote
Plum Compote
Chocolate Marshmellow Sauce

Breads & Muffins:
Buttermilk Scones
Ricotta & Cinnamon Honey on Toasted Crumpets
Classic Banana Bread
Polenta, Carrot and Chilli Muffins
Corn & Jalapeno Muffins
Parmesan & Caraway Muffins
Zucchini Parmesan and Basil Muffins
Fuji Apple Muffins

Baked Eggs with Veggies, Goat Cheese and Chorizo
Turkish Shakshouka Baked Eggs & Toast
French Quiche Lorraine
Pumpkin, Chorizo & Kale Frittata
Broccoli & Cheese Souffles
Twice Baked Goat's Cheese Souffles
British-meets-Asian Spicy Scotch Eggs
Asian Son-in-Law Eggs
Mexican Eggs Breakie
Columbian Hangover Soup (Garlic Soup with Poached Eggs)
Hot-Cold Eggs with Maple Syrup
Cloud Eggs
Quinoa Omelette Bites
Herbs & Spices Scrambled Eggs
Oeufs en Meurette (Poached eggs in red wine sauce with mushrooms)

Non-Eggy Alternatives:
Giant Swiss Potato Rosti with Bacon Bits (with Red Currant Sauce)
Mediterranean Tomato & Olive Tart
Vegetable & Herb Ricotta Tart
Shrimp and Gruyere Cheese Grits with Bacon & Mushrooms
Fig & Walnut Porridge (GF)

Breakie Sides:
Lemon Garlic Wilted Spinach

French Crepes (Luxurious!)

Makes 6 Crepes


  • 1 Cup Plain Flour
  • 1/2 tsp Baking Powder
  • 1 tbsp Icing Sugar
  • 2 Eggs
  • 450ml Milk
  • 1/2 Cup Thin Cream
  • 1/4 tsp Vanilla Extract
  • 50g unsalted butter, melted & cooled for frying
  • Mix all ingredients, except butter, in a bowl until smooth.
  • Let stand for 30 mins.
  • Heat a frying pan over med-high heat and brush with a small amount of butter.
  • With a large soup laddle, add 1/4 cup of the crepe mixture in the heated pan. Spread mixture with spatula or by swirling pan around to ensure an even thin crepe. Cook each side for approx 2 mins until golden brown.
  • Repeat with remaining mixture, brushing the frying pan with butter between each crepe.
  • Stack with baking paper in between each one if you don't expect to eat them all right away. Refrigerates and reheats well.

Homemade Maple Syrup (Tastes nearly like the real thing!)


  • 1 1/2 tablespoon of butter
  • 2 cups of brown sugar
  • 1 cup of boiling water
  • 2 teaspoons of maple or other flavouring (optional)
  • Mix butter and only 1 cup of brown sugar in a small cooking pot
  • Cook and stir over medium heat until sugar is melted but not dark
  • Add boiling water, stir slowly, and then add the remaining brown sugar
  • Bring to boil, stir often, for about 10 minutes
  • Add maple flavouring, stir some more for a minute
  • Let sit for a few minutes to cool off, then serve

Eastern European Cherry Sauce

  • 670g Jar of Morello Cherries
  • 110g (1/2 Cup) Caster Sugar
  • 1 Vanilla Bean
  • 2 tbsp Arrowroot Starch
  • Drain cherries, reserving juice.
  • Place reserved cherry juice, sugar and vanilla bean seeds in a saucepan over medium heat, stirring to dissolve sugar.
  • Dissolve arrowroot in a small jug with 2 tbsp warm cherry juice, then add to the pan.
  • Return cherries to thepan, stirring.
  • Cook, while stirring occasionally for 6 mins or until thickened. Serve hot or cold. Store in an airtight container in the fridge for up to 1 week.

Spiced Sour Cherry Compote

Prep = 15 mins. Cooking = 10 mins.


  • 1/4 cup (60g) Brown Sugar
  • 1 tbsp Finely Grated Lemon Zest
  • 1/4 Cup (60ml) Lemon Juice
  • 1/4 Cup (60ml) Grand Marnier or Cointreau (or Brandy + the juice of 1 orange)
  • 1 Cinnamon Quill
  • 400g Sour Morello Cherries, pitted
  • In a medium sized saucepan, combine sugar, zest, lemon juice, Grand Marnier and cinnamon in a pan over medium heat.
  • Bring to a simmer and cook for 8 mins or until syrupy.
  • Add the cherries and cook for 1 min or until cherries begin to release their juices. Cool to room temperature.

Plum Compote

  • 400g Whole Plums, stoned (or drained canned plums)
  • 150g Sugar
  • 50ml Red Wine
  • 30ml Rum
  • 15ml Red Wine Vinegar
  • 1 Cinnamon Stick
  • Put all the ingredients in a saucepan and simmer over low heat until the plums are tender and the liquid has thickened.
  • Serve warm or cool. Refrigerate until ready to use.

Chocolate Marshmellow Sauce

Makes enough for 1-2 dozen crepes.


  • 1/2 cup Thickened Cream
  • 125g Dark Chocolate, broken roughly
  • 100g White Marshmellows
  • Place cream and chocolate in a saucepan over low heat.
  • Cook stirring until chocolate melts, for about 3 mins.
  • Add marshmellows and continue cooking, stirring, until marshmellows melt and mixture is smooth. Serve warm.

Cream Cheese "Blintz" Pancake Filling
(Sweet, warm and filling!)

To be used with 2X the French Pancakes recipe above.
Also can be used in conjunction with Homemade Maple Syrup (also see above) if you really want to knock folks socks off.)


  • 4 egg yolks
  • 1/4 cup of lemon rind, chopped
  • 8 tablespoons of sugar
  • 2 small packages of vanilla sugar
  • 2 pounds of pressed cottage cheese (as this is difficult to find, marscapone cheese can be used as an alternative)
  • 1 cup of raisins
  • 4 beaten egg whites
  • 2 tsp of Rum Essence
  • Preheat oven at 350 F.
  • Mix egg yolks, sugar, vanilla sugar, cottage cheese, rum essence, raisins and lemon rind thoroughly in a large mixing bowl.
  • Add a pinch of white sugar during the beating to thicken the whites. Then beat the egg whites to a fluffy meringue texture (until there is almost no more egg white liquid at the bottom).
  • FOLD in delicately the fluffy egg whites into the rest of the mixture, so you don't beat the fluffiness out of them. Set aside on the counter.
  • Prepare French Pancakes as per the recipe above.
  • Pour a few spoons of blintz filling in the middle of the pancake and wrap the pancake into a little roll.
  • Place all the stuffed pancake rolls in line in a 1" deep baking pan and bake for 40 minutes at 350 F.
Filling should be enough for 15 pancakes.

Cinnamon Rhubarb Blintz with a Crunchy Cinnamon Crumb

Prep time 30 mins, Cook time 55 mins (plus cooling)
Serves 4-6.

Ingredients (Crepes):

  • 150g Plain Flour
  • 150g Caster Sugar
  • 1 tsp Ground Cinnamon
  • 4 Eggs
  • 250ml (1 Cup) Milk
  • 160ml Vegetable Oil, plus extra for brushing
  • Icing Sugar for dusting
Ingredients (Sweet Cheese Filling):
  • 350g Firm Ricotta
  • 250g Softened Cream Cheese
  • 80g Pure Icing Sugar
  • 1 Egg Yolk
  • 1 Vanilla Bean, seeds scraped
  • 50g Candied Orange, diced (optional)
Ingredients (Roasted Rhubarb):
  • 450g Rhubarb (about 1 bunch), trimmed and cut in 8cm lengths
  • 110g (1/2 Cup) Raw Caster Sugar
  • 1 Orange, juiced
  • 1/2 Lemon, juiced
  • 2 Cinnamon Quills
Ingredients (Cinnamon Crumb):
  • 40g Butter, chilled and coarsely chopped
  • 60g Plain Flour
  • 50g Caster Sugar
  • 1 1/2 tsp Ground Cinnamon
  • Pinch of Sea Salt
Instructions (Roast Rhubarb):
  • Preheat oven to 200C.
  • Rinse rhubarb in a colander, then dry off excess water.
  • Place in a bowl with remaining ingredients and toss to combine.
  • Line baking tray large enough to hold rhubarb in a single layer (with at least a 1cm tall edge) with baking paper.
  • Line up rhubarb lengths next to each other along the pan and roast on the top shelf of oven until rhubarb is just tender (15-20 mins). Keep warm.
Instructions (Cinnamon Crumb):
  • Place all cinnamon crumb ingredients in a bowl and rub butter into dry ingredients with your fingertips until a coarse crumb is formed.
  • Spread on a baking tray lined with baking paper and bake on the oven's lowest shelf. Stir occasionally.
  • Remove when golden (about 10-12 mins). Don't let it get too dark.
  • Cool, coarsely crumble and store in an airtight container until required. (Also great on ice cream!)
Instructions (Filling):
  • Blend filling ingredients except candied orange in a food processor until smooth and well combined.
  • Stir in candied orange and refrigerate until required.
Instructions (Crepes & Final Assembly):
  • Blend crepe's ingredients for flour, sugar and cinnamon.
  • Add egg and mix well, then milk and mix until smooth.
  • Heat a 20cm diameter crepe pan or skillet over medium-high heat until a drop of water sizzles when added (if the water jumps, it's too hot).
  • Lightly brush with oil, add 80ml blintz batter, swirl pan and use a spatula to coat the pan evenly with the batter.
  • Cook until the edges are golden (1-2 mins), then flip crepe to the other side to cook for just 1 more minute.
  • Transfer to a plate and repeat with remaining batter (stack finished crepes on the same plate).
  • Place crepe on a work surface. Spoon 1 1/2 - 2 tbsp of the Sweet Cheese filling across the bottom third of each, about 3cm from the lower edge.
  • Fold up base, fold in sides and roll to enclose. Set aside on a tray.
  • Heat half the oil in a large frying pan over medium heat, add half the blintzes (filled crepes), seam-side down and cook, turning occasionally, until golden all over (3-4 mins).
  • Transfer to a tray, wipe out pan with absorbent paper and repeat with remaining oil and blintzes.
  • Serve hot topped with roast rhubarb and sprinkled with the cinnamon crumb and icing sugar.

Ricotta Hotcakes

  • 250g Ricotta Cheese
  • 125 Milk (Skim or Regular)
  • 2 Large Eggs (Separated)
  • 100g Plain Flour
  • 1 tsp Baking Powder
  • Pinch of Salt
  • 2 tsp Oil
  • 2 tsp Butter
  • 250g Strawberries (or other berries)
  • 2 tbsp Caster Sugar
  • Maple syrup and whipping cream (optional)
  • Blend ricotta, milk and egg yolks.
  • Stir in sifted flour, baking powder and salt. Gently whisk to make a smooth batter.
  • Beat the egg whites until lightly frothy.
  • Fold the beaten egg whites into the mixture.
  • Cut the strawberries into quarters, place in a large bowl, add sugar and mix thoroughly to coat strawberries evenly with sugar. Let sit on the counter while hotcakes cook.
  • Cook the hotcakes for about 1-2 minutes until golden and then flip them over and cook the other side for another minute or two.
  • Keep the cooked hotcakes warm, by tenting with aluminum foil on a large warmed plate, while you work your way through the batter.
  • Serve topped with strawberries. Maple syrup and whipping cream optional.

Coconut Pancakes with Bananas and Creme Fraiche

Serves 3-4.


  • 3 Ripe Bananas
  • 4 Eggs, separated
  • 1 Cup (250ml) Coconut Milk
  • 1 Cup (150g) Plain Flour, sifted
  • 1 tsp Baking Powder
  • Unsalted Butter, melted, for greasing
  • Creme Fraiche, icing sugar and shredded coconut to serve
  • Mash 1 banana in a bowl. Set aside.
  • Separately, place egg yolks, coconut milk and a pinch of salt in a bowl and whisk until combined.
  • Gently fold, into the wet mixture, the sifted flour, baking powder and mashed banana.
  • In a separate bowl, beat the egg whites until stiff peaks form, then fold gently into the batter. Don't overmix, otherwise the beaten egg whites will flatten.
  • In a frying pan, add a tsp of oil and brush with melted butter. Heat over a medium-low flame.
  • Laddle a half cup of batter onto the hot pan. Use a spatula to spread just a little into a small circle.
  • Fry each side for 2-3 mins or until it is golden and cooked through. Keep the pancakes warm while you continue to make the rest by placing them on a plate with an upside down plate on top. You should have about 9 pancakes.
  • Slice the remaining bananas. Arrange the pancakes in stacks of three with banana slices and creme fraiche in between layers.
  • Then top with a dollop of creme fraiche, 1-3 banana slices, dust with icing sugar and sprinkle with shredded coconut.

Dutch Pancakes

Makes 1 Large Pancake for 2.
Note: You can make the batter up to 24 hours in advance.


  • 2 tsp Vanilla Paste
  • 160ml Whole Milk, room temperature
  • 85g Plain Flour, sifted
  • 1 Large Egg
  • 2 Large Egg Yolks
  • 50g Ghee, softened and room temperature
  • 1/4 tsp Salt
  • Powdered sugar & lemon juice for garnish (or maple syrup)
  • Preheat oven to 220C.
  • Grease a very large pie tin. Place it in the oven while making the batter.
  • In a large bowl, whisk egg, egg yolks, 20g of the ghee, salt and vanilla paste until well combined.
  • Add milk and flour gradually, mixing as you go.
  • Carefully remove the pie tin from the oven. Place enough of the remaining clarified butter to coat the bottom of the pan.
  • Pour in the batter. Return the skillet to the center rack of the oven.
  • Bake for 15 mins. Note: As it bakes, the batter will bubble. If you can, serve the pancake before these deflate for fun.
  • Eat while it is warm with the garnishes that suit your taste.

Buttermilk Scones

Beautifully fluffy and buttery.
Serves 8-10.
Prep 20 mins. Cooking 17 mins.


  • 3.5 cups Self Raising Flour + 1-2 cups extra as needed
  • 2 tbsp Caster Sugar
  • 60g Butter, chopped
  • 1 1/2 cup Buttermilk
  • Jam and whipped cream to serve
  • Preheat oven to 220C. Grease and line a deep rectangle pan.
  • In a food processor, combine flour, sugar and a pinch of salt. Then add butter pieces.
  • Blend until mixture resembles a fine crumb. Pour mixture into a large bowl.
  • Make a well in the centre and add buttermilk.
  • Stir dough until it almost comes together. Place on a lightly floured surface.
  • Knead gently until dough just comes together, adding more flour if necessary (try only to add the flour needed as too much will make the scones too dense and heavy). Roll out to a 3cm thick dough.
  • Dip a 5cm round cutter into flour to prevent dough from sticking and cut out scones.
  • Place scones, touching, in prepared pan.
  • Gently press leftover dough pieces together and repeat to make a total of 16 or so scones.
  • Bake for 15-17 mins or until light golden and hollow when tapped on top.
  • Serve warm with jam and whipped cream.

Green Savoury Pancakes with Chilli Lime Butter

Serves 4.

Ingredients (Green Pancakes):

  • 100g Spinach
  • 110g Self-Raising Flour
  • 1 tbsp Baking Powder
  • 1 Egg
  • 50g Unsalted Butter, melted
  • 1/2 tsp Salt
  • 1 tsp Ground Cumin
  • 150ml Milk
  • 2 Medium Spring Onions, finely sliced
  • 1 Fresh Gren Chillies, thinly sliced
  • 1 Egg White
  • Olive Oil, for frying
Ingredients (Chilli Lime Butter):
  • 100g Unsalted Butter, at room temperature
  • 1 Lime, zested
  • 1.5 tbsp Lime Juice
  • 1/4 tsp Salt
  • 1/2 tsp White Pepper
  • 1 tbsp Chopped Coriander
  • 1/2 Garlic Clove, crushed and minced
  • 1/4-1/2 tsp Chilli Flakes
  • Make the lime butter by combining, in a medium bowl, beat the butter until creamy. Add the remaining ingredient and mix until well blended. Set down a sheet of plastic wrap and place the butter mixture in a line. Fold the plastic wrap around the butter mixture to make a log shape and place it in the fridge to chill for at least an hour.
  • Once firm, prepare the pancakes.
  • First, wilt the spinach in a pan with a splash of water. Drain it in a sieve and, when cool, squeeze hard with your hands to remove as much moisture as possible. Roughly chop and put aside in a colander to continue drying as much as possible.
  • To make the pancake batter, combine, in a large mixing bowl, the flour, baking powder, whole egg, cooled melted butter, salt, cumin and milk.
  • Now make them green by mixing in the chopped spring onions, green chillies and spinach.
  • Whisk the egg white to soft peaks and fold it into the batter.
  • To cook them, place a frying pan over medium-high heat, add some olive oil and, once hot, ladle 3 tablespoons of batter into the pan.
  • Cook for about 2 mins on each side, until you get a good golden-green colour.
  • Stack pancakes on a plate and keep warm until ready to serve.
  • Serve garnished with a slice of chilli lime butter on top. Allow it to melt for a few seconds before serving.

Indian Chickpea Pancake with spiced sweet potatoes

Serves 3-4

Ingredients (Pancake):

  • 1 3/4 Cup (270g) Chickpea Flour, sifted
  • 1 tsp Brown Mustard Seeds
  • 1/2 tsp Bicarb Soda
  • 1/2 tsp Ground Turmeric
  • 1 1/2 Cups Cold Water
  • 1 Egg
  • Peanut oil
Ingredients (Spiced Potatoes & Assembly:
  • 500g Sweet potatoes, peeled and cut into 2cm cubes
  • 1 tbsp Peanut oil
  • 1 Brown Onion, diced finely
  • 1 tsp Mustard Seeds
  • 1 Fresh Long Green Chilli, chopped finely, placed across two small bowls
  • 2 + 2 Garlic Cloves, crushed and chopped finely
  • 2 tsp Fresh Ginger, grated
  • 1/2 tsp Ground Turmeric
  • 1 cup Greek Yoghurt
  • 1/4 Cup Fresh Mint Leaves, finely chopped + extra for serving
  • Pinch of salt
  • Prepare the pancake batter by combining in a large bowl, sifted flour, mustard seeds, bicarb soda and turmeric. Then whisk in an egg and then just enough water to make a smooth batter. Set aside batter in the fridge.
  • Using a blender, blitz yoghurt, 2 crushed garlic cloves, pinch of salt and mint leaves. Cover and set aside in the fridge.
  • Meanwhile, in a non-stick pan, heat the oil, then add onion and mustard seeds until onion is translucent.
  • Add the sweet potato cubes. Cook for 5 mins.
  • Then stir in the chilli (half only), garlic, ginger and turmeric.
  • Continue cooking until potatoes are just tender. Transfer to a bowl and set aside.
  • Wipe pan clean and add oil. Pour a large ladle of the chickpea mixture into the pan, using a spatula to spread the mixture across the base of the pan.
  • Cook for 2 mins until bubbles start appearing on the surface, then loosen the base of the pancake and flip to the other side.
  • Cook for 2 more mins. Transfer to a place and repeat with remaining batter.
  • Serve 1-2 pancakes per plate, topped with yoghurt mixture and spiced potatoes. Add chopped fresh mint and remaining green chilli slices as garnish.


Serves 4-6 (Makes 6 crumpets)


  • 200ml Milk
  • 1 tbsp Butter
  • 1/2 tsp Caster Sugar
  • 7g Sachet Dried Yeast
  • 125g Plain Flour
  • 1/2 tsp Salt
  • 1/2 tsp Bicarb Soda
  • 1-2 tbsp Vegetable Oil
  • 3 Circular Egg Rings for cooking (8cm Diameter and 2.5cm Deep)
  • In a small pan, gently heat half the milk, butter and sugar. Stir until dissolved and smooth.
  • Remove from heat, add the remaining milk and cool to a luke warm temperature.
  • Whisk in the yeast and set aside in a warm draft-free area for 10 mins until foamy.
  • In a separate bowl, combine the sifted flour, salt and bicarbonate soda.
  • Make a well in the middle and pour in the milk mixture. Whisk until smooth.
  • Cover with plastic wrap and set aside in a warm draft-free area for 45 mins to 1 hour until the mixture is foamy.
  • In a large saucepan, lightly oil, place the egg rings in the pan and set heat to medium-low.
  • Once hot, pour the batter into the pan until it is 1cm high.
  • Cook for five minutes until small holes start appearing at the top of the batter (if the batter is too thick, the holes might not appear as well).
  • Then remove the egg rings and flip the crumpets to cook on the other side for 1-2 mins.
  • Repeat with remaining batter. Thin batter with warm milk as necessary.
  • Serve warm with butter and/or jam.

Baked Eggs with Spinach, Mushrooms, Goat Cheese and Chorizo


  • 2 Bunches English Spinach, trimmed with stems removed
  • 2 tbsp Olive Oil
  • 150g Swiss Brown Mushrooms, sliced
  • 20g Unsalted Butter
  • Handful Fresh Thyme Sprigs
  • 1 Chorizo, thinly sliced
  • 300ml Pure (thin) cream
  • 150g Soft Goat's Cheese, crumbled
  • 4 Large Eggs
  • Optional : Toasted crusty bread and roasted cherry truss tomatoes to serve.
  • Preheat the oven to 180C and grease four 300ml baking dishes or ramekins.
  • Add 3/4 Cup (185ml) cold water to a saucepan and bring to the boil over high heat.
  • Add spinach, reduce heat to medium and cook for 1 min or until just wilted. Drain, transfer to a clean sieve and squeeze out as much excess water as you can. Turn spinach out onto a board and roughly chop. Divide spinach among ramekins and season to taste.
  • Heat 1 tbs oil in a frypan over medium heat. Add the mushroom and cook for 4-5 minutes until softened. Add butter and leaves from 3 thyme sprigs. When butter is melted, toss the mushrooms to coat evenly, then divide among the ramekins.
  • Return the frypan to medium heat, add the chorizo and fry for 1-2 minutes each side until golden and caramelised around the edges. Drain on paper towel and add to the ramekins, leaving room in the centre for the cracked egg.
  • Place cream in a jug and season.
  • Pour into the ramekins, then dot with goat’s cheese. Crack an egg into the centre of each dish, season well and top with a few extra thyme leaves.
  • Place the ramekins in a deep roasting pan and fill the pan with enough cold water to come halfway up the sides of the ramekins.
  • Bake in the oven for 25-30 minutes until the whites of the eggs are cooked.
  • Garnish with thyme sprigs and serve with toasted crusty bread and roasted tomatoes.

Pumpkin, Chorizo & Kale Frittata

Serves 6-8


  • 500g Kent Pumpkin Squash, peeled and chopped
  • 2-3 Fresh Chorizo, cases removed and torn into small pieces
  • 1 tbsp Olive Oil
  • Sea Salt
  • Black Pepper
  • 1 Bunch of Kale (approx 100g), stems removed and torn into small pieces
  • 150g Soft Goat's Cheese, crumbled
  • 1/2-1 Cup (95g) Caramelised Onion Relish
  • 8 Eggs
  • 1 Cup (250ml) Pouring Cream
  • Preheat oven to 220C.
  • Place the chopped pumpkin and chorizo in a large deep baking dish. Drizzle with oil and sprinkle salt & pepper.
  • Part roast for 15 mins or until the pumpkin is just tender. Set aside.
  • Reduce oven temperature to 200C.
  • Sprinkle kale, goat's cheese and onion relish over the scattered pumpkin and chorizon in the baking dish.
  • In a separate bowl, whisk cream, eggs, salt and pepper until well blended.
  • Pour cream mixture over the pumpkin mixture in the deep baking dish. Pumpkin mixture should be half covered in the cream mixture. If not, create more cream mixture and add it in before baking.
  • Bake for 30-40 mins, until puffed and golden. Serve warm.

Broccoli & Cheese Souffles
(Very similar to a quiche)


  • 3 tbsp Butter
  • 3 tbsp Plain Flour
  • 1 Cup Milk
  • Pinch of Ground Nutmeg
  • Salt and Cayenne Pepper
  • 4 Cups Broccoli, Chopped in Florets
  • 3-4 Small Shallots, finely chopped
  • 2 tbsp Grated Parmesan Cheese
  • 1 1/2 Cups Crumbled Blue Cheese or Feta
  • 4 Egg Yolks
  • 6 Egg Whites
  • 4 1-Cup Souffle Dishes or Ramekins
  • Preheat oven at 180C / 350F.
  • In a large pan, melt 2 tbsp of the butter, then add flour and cook, while stirring for 1 min.
  • Remove from heat. Gradually mix in milk then return to the heat and bring it to a boil, while stirring until the mixture is thick.
  • Add nutmeg, salt and cayenne to taste.
  • Set aside for 10 mins.
  • Meanwhile, steam the broccoli for 2-3 mins until bright green and just tender.
  • Chop into quite small bite sizes.
  • Heat the remaining 1 tbsp butter in a pan, add the shallots, and cook gently for 3 mins or until soft.
  • Separately, to prepare the souffle dishes, spray oil or butter to the inner bottom and sides of the dishes. Then sprinkle a thin layer of parmesan on top.
  • Beat egg yolks and add to the cooled milk mixture. Add broccoli, shallots and crumbed cheese.
  • Beat egg whites until they form soft but not dry peaks. Stir 1-2 tbsbp of the beaten egg whites into the mixture, then fold in gently the remaining egg whites.
  • Pour the mixture across each cup (do not fill all the way up as the mixture will grow as it bakes).
  • Optional : Sprinkle more parmesan cheese to the top of the mixture in each cup for extra flavour.
  • Bake at 180C / 350F for 30 mins. Serve hot.
  • Alternative flavours : Corn & Cumin (2 Cups Corn, Cheddar Cheese, 2 tsp Cumin Seeds)

Twice Baked Goat's Cheese Souffles

Makes 6 souffles.


  • 30g Butter
  • 25g Plain Flour, sifted
  • 175ml Milk
  • 1/4 tsp Nutmeg
  • 3 Eggs, separated
  • 150g Goat's Cheese
  • 200ml Pouring Cream
  • 35g Parmesan, finely grated
  • Baby rocket leaves & fresh figs (roasted), to serve (optional)
  • Preheat oven to 180C. Grease ten 125ml ramekins.
  • In a medium saucepan, over medium heat, melt butter until foaming.
  • Add flour and stir for 1-2 mins or until the mixture bubbles and comes away from the pan. Remove the pan from heat.
  • Gradually whisk in the milk until smooth.
  • Return to medium heat and stir until the mixture boils and thickens. Remove from heat.
  • Stir in the nutmeg and 3/4 of the goat's cheese. Once combined and smooth, quickly stir in the egg yolks until smooth again.
  • In a separate large bowl, beat the egg whites until they have firm peaks. Fold one quarter of the egg whites into the mixture, then the remaining whipped egg whites until all egg whites are carefully folded in.
  • Divide souffles among prepared greased ramekins (fill up to 3/4 full as souffles will rise).
  • Place the filled ramekins into a large & deep rectangle baking pan. Fill the pan with boiling water until the water comes up to half the height of the ramekins.
  • Bake for 20-25 mins or until puffed and golden. Cool slightly, loosen sides of souffles with a knife and turn souffles upside down onto a baking paper-lined baking tray (or onto larger ramekins).
  • Increase oven heat to 200C. Pour cream over souffles. Crumble over remaining goat's cheese and sprinkle with parmesan. Bake for 15-20 mins or until puffed and golden.
  • Serve warm, topped with roasted figs and baby rocket, if using.

Ricotta & Cinnamon Honey on Toasted Crumpets

  • 1 tsp Cinnamon sugar
  • 3 tbsp Ricotta Cheese, to serve
  • Drizzle of Honey, to serve
  • Mix cinnamon sugar with ricotta.
  • Toast crumpets.
  • Once toasted, spread with ricotta mixture and honey.

Lemon Garlic Wilted Spinach

  • 12 ounces baby spinach
  • 1 1/2 tablespoons unsalted butter
  • juice of 1/2 lemon
  • zest of 1/2
  • 1 teaspoon chopped garlic
  • kosher salt
  • black pepper
  • Using a pan with a cover, over medium heat melt the butter. Then add in the garlic until it just starts to brown.
  • Add in half of your spinach. Season with salt and pepper. Then, once slightly wilted, add in the rest of your spinach. Season again with salt and pepper.
  • Add the lemon juice and zest, and blend well with the spinach mixture.
  • Cover your spinach and turn the heat down to low. Let it go for about one minute. Then, take off the top and tossed the spinach around and then let it go for another minute.
  • Take off the cover once fully wilted, season again to taste (in needed) and mix again to blend the flavours throughout.

British-meets-Asian Spicy Scotch Soft-Boiled Eggs

Makes 4


  • 6 Eggs (4 soft-boiled, 2 lightly beaten)
  • 35g (1/4 cup) Plain Flour, plus extra, to dust
  • 500g Pork or Beef Sausages, skin removed (pork will be tastier to most!)
  • 1 small onion, finely chopped
  • 2 tbsp Sambal or Chilli Soy Paste or another thick chilli sauce
  • 2 tsp Fish Sauce
  • 2cm Piece Ginger, grated
  • 200g (2 cups) Panko Breadcrumbs
  • Vegetable Oil, to deep fry
  • Boil 4 eggs until soft boiled (about 4mins).
  • Prepare all ingredients in bowls ahead of time, so that you can work quickly when it's required.
  • Peel soft-boiled eggs and dust with flour.
  • In a separate bowl, mix sausage mince, onion, 1 tbsp of sambal or chilli sauce, fish sauce, ginger, salt and pepper.
  • Using your hands, knead until combined and smooth. Divide mixture into 4.
  • Flatten one portion of mixture in the palm of your hand until 1cm thick. Spread with 1 tsp of chilli sauce on top and place the peeled egg in the centre.
  • Mould the mince around the egg to enclose it seamlessly inside, ensuring there are no cracks. Place egg mince ball on a plate in the fridge.
  • Repeat with remaining mince, chilli sauce and eggs.
  • Whisk lightly beaten eggs with 1 tbsp water in a shallow bowl. Place flour and breadcrumbs in 2 separate bowls.
  • Working with one mince egg at a time, dip scotch eggs in egg mixture, then flour mixture, then coat in breadcrumbs. Then return it to the plate in the fridge.
  • Repeat with remaining mince eggs.
  • Fill a deep fryer or large saucepan one-third full with oil and heat over medium heat to 170C (or until a cube of bread turns golden in 15 secs). Working in 2 batches, gently drop eggs into oil and fry, turning halfway, for 6 mins or until crisp and golden. (Might take longer as esp pork needs to cook right through - best to check one before serving).
  • Remove with a slotted spoon and place on a plate with a paper towel to drain grease. Cover first two lightly with aluminum foil to keep it warm.

Hot-Cold Eggs with Maple Syrup

Serves 4 (with 2 eggs each)


  • 8 Eggs (should have 2 more as backup if needed, as the egg topper is a little fiddly)
  • 1 Cup Pouring Cream
  • Pinch of Fleur de Sel Salt (or regular sea salt)
  • Pinch of Allspice or Quatre Epices (Ginger + White Pepper + Nutmeg + Cloves)
  • 1 tbsp Sherry Vinegar
  • 8 tsp Chopped Chives
  • 1/2 Cup Maple Syrup

  • Special Equipment Needed : Egg topper, razor and small thongs.
  • Place cream and a large mixing bowl in the freezer so it cools down a little (optional).
  • With an egg topper, delicately score an uncooked egg, leaving a clear line around each shell. Then with the razor blade, finish the job by following the line and cutting through to the inside.
  • Pour out the egg white (save for another occasion or recipe) and keep the egg yolk in the base of the shell. Place the shell with the egg yolk back into the egg carton to hold it.
  • Repeat with the seven other eggs.
  • Cover all the egg shells & yolks lightly with plastic wrap. Store in the refrigerator.
  • In the large chilled bowl, whip the chilled cream with a few grains of salt, the allspice and sherry vinegar. Whip the cream until it coats the back of a spoon. Adjust the spices, salt and vinegar to taste.
  • Place cream mixture in a pastry bag (no nozzle needed). And place the bag in the freezer to chill further.
  • Heat a medium saucepan of water over low heat (160C or when you can quickly dip your finger in the water without burning yourself).
  • Using the mini-thongs, carefully pick up each egg shell (with yolk) and place it in the hot water. It will float upright like a little boat. Really!
  • Quickly place 3 more egg shells alongside and cook for 3-4 mins. The yolk should be warm but still runny and a thin white line should form above it from the remaining egg white.
  • Place each egg shell in an egg cup for serving. Sprinkle with 1 tsp of chopped chives.
  • Remove cream from freezer and squeeze out a dollop of semi-frozen cream on top of the egg yolk. Finally drizzle with a little maple syrup.
  • Place a very small spoon inside the egg and serve immediately.

Cloud Eggs

Fun and easy to make.


  • 2 Eggs, separated
  • 1/2 Cup Parmesan Cheese, grated
  • 1 tsp Chives, finely chopped
  • Salt & Pepper to taste
  • Preheat oven to 180C.
  • Line a baking tray with baking paper.
  • In a large bowl, whip the egg whites until stiff peaks form.
  • Fold in the finely grated parmesan and chopped chives.
  • Scoop out the whipped egg whites to form a circle shape. Use a spoon to make a slight indent into the middle of each egg white cloud (this is where you'll place the egg yolks).
  • Bake the egg white for 2-3 mins.
  • Then add a yolk in each of the indents and bake for another 3 mins. Don't let them get too brown.
  • Serve immediately as the egg yolk starts to sink into the egg white within a minute or two.

Quinoa Omelette Bites

Serves 10-12
Prep time : 10 mins
Cook time : 30 mins


  • 1 Cup Cooked Quinoa, still warm
  • 1/2 Cup Cheddar or Mozarella Cheese, grated
  • 2 Egg Whites
  • 1 Clove Garlic, minced
  • 1 tsp Salt
  • 1/3 Cup Spinach Leaves
  • Preheat oven to 175C. Grease a mini muffin tray.
  • In a medium bowl, mix the warm quinoa with the cheese.
  • Then add the garlic, salt, egg whites and spinach leaves. Stir to combine.
  • Spoon mixture into the muffin tray, filling each to the top.
  • Bake for 20 mins. Remove from oven and let cool for 10 mins before serving.
  • Run a knife around the edges to loosen the mini omelettes.

Herbs & Spices Scrambled Eggs


  • 2 tbsp Vegetable or Canola Oil
  • 3/4 tsp Cumin Seeds
  • 1/4 tsp Caraway Seeds
  • 1 Small Brown Onion, chopped finely
  • 10g Fresh Ginger, finely cut into miniscule 3mm cubes or grated
  • 1 Red Chilli, finely chopped
  • 1/4 tsp Ground Turmeric
  • 1/4 tsp Ground Cardamom
  • 3/4 tsp Salt
  • 1/2 tsp Tomato Puree
  • 4 Medium Tomatoes, peeled and diced into 2cm cubes
  • 3 tbsp Parsley, chopped finely
  • 8 Eggs, beaten
  • 3 Spring Onions, finely sliced (for serving)
  • 10 Coriander Sprigs, chopped (for serving)
  • 1/4 tsp chilli flakes (for serving)
  • Salt & Pepper, to taste (for serving)
  • In a large, non-stick, frying pan, over medium heat, combine the oil, cumin seeds, caraway seeds, onion, ginger and chilli.
  • Cook for 8 mins, stirring, until onion is soft.
  • Add the turmeric, cardamom, tomato puree and salt. Stir through and cook for 2 mins.
  • Add the chopped tomatoes and cook for 8-10 mins more, until the mixture is mostly dry.
  • Add the eggs and chopped parsley, reduce the heat to medium-low, cooking for about 3 mins and continuously, but gently, scrape the base of the pan with a non stick spatula. You want large, curd-like folds, eggs that are soft and moist.
  • Serve warm with the spring onion, coriander and chilli flakes.

Oeufs en Meurette (Poached eggs in red wine sauce with mushrooms)

Serves 4.


  • 500ml Beef Stock
  • 375ml Red Wine (preferably Pinot Noir)
  • 2 tsp White Wine Vinegar
  • 4 Eggs
  • 20g + 20g Unsalted Butter (second 20g is to be melted)
  • 100g Bacon Rashers, chopped into 1cm strips
  • 8 Spring Onions (with bulbs)
  • 100g Button Mushrooms, quartered
  • 1.5 tbsp Plain Flour
  • 2 tbsp Chopped Thyme Leaves, for serving
  • 8 Sliced Toasted Sourdough Bread, for serving (optional)
  • In a medium sized soup pan, over medium heat, bring stock and wine to a boil.
  • Simmer for about 12-15 mins until reduced to 1 cup. Set aside and keep warm.
  • Meanwhile, in a separate large soup pot, over medium-high heat, bring 4 cups of water and the vinegar to the boil for poaching the eggs.
  • Crack eggs gently into the water and poach for 3-4 mins or until the whites are set but yolks are still runny. Remove with a slotted spoon and set aside. Keep warm.
  • In a frying pan, over medium heat, melt 20g of the butter. Add the bacon and onion and cook, while stirring, for 5 mins.
  • Add the mushrooms and cook for a further 2-3 mins. Remove the mixture with a slotted spoon and keep warm.
  • In a small bowl, mix the melted 20g of butter with the flour to form a smooth paste.
  • Gradually whisk the paste into the wine reduction until you have a light gravy. Return the gravy to a medium heat for 2-3 mins to cook through the flour.
  • Finally, prepare the plate by placing first some wine gravy at the bottom of the bowl, then the bacon mushroom mixture, and topping it with the poached eggs and thyme. Serve immediately with toasted sourdough for dipping.

Giant Swiss Potato Rosti with Bacon Bits (with Red Currant Sauce)

Serves 8.

Ingredients (Rosti):

  • 800g Baking Potatoes, skins on, grated (such as Russet, the ones with the dirt still on them)
  • 3 tbsp Flour
  • 1 tsp Salt
  • Pinch of Black Pepper
  • Pinch of Nutmeg
  • 150g Diced Bacon
  • 2 tbsp Butter, cold and chopped into tiny 1/2 cm cubes
Ingredients (Red Currant Sauce):

  • 75ml White Wine or Dry Vermouth
  • 6 tbsp Caster Sugar
  • 300g Fresh Red Currants, remove stems
  • Preheat oven to 200C.
  • In a large bowl, grate all the potatoes.
  • Mix in flour, salt, pepper and nutmeg. Toss until well blended.
  • Mix in 2/3rds of the bacon into the potato mixture.
  • On a baking pan (which is at least 1cm deep), pour in the potato mixture and cover the base to form a thin layer.
  • Scatter remaining diced bacon across the potato mixture.
  • Scatter tiny butter cubes across the potato mixture.
  • Bake for 40 mins until golden.
  • Flip mixture upside down onto another baking sheet and crispen up the other side (10-15 mins more).
  • Meanwhile, prepare the red currant sauce. In a small saucepan, combine the white wine, sugar and half the red currants.
  • Bring to a boil, then reduce to a simmer and cook for 5-10 mins.
  • Turn off heat and stir in the remaining red currants.
  • Serve warm slices of the rosti topped with a dollop of red currant sauce.

Mediterranean Tomato & Olive Tart

Serves 8


  • 140g Unsalted Butter, room temperature
  • 2 Eggs, lightly beaten
  • 65g Breadcrumbs
  • 80g Ground Almonds
  • 2 Garlic Cloves, crushed
  • 100g Ricotta
  • 20g Parmesan, finely grated
  • 15g Thyme Leaves
  • 375g All Butter Puff Pastry
  • Plain Flour for dusting
  • 500g Medium Tomatoes (about 10), cut into 1cm slices
  • 50g (about 24) Black Pitted Olives
  • 2 tbsp Olive Oil
  • Salt and pepper, to taste
  • Preheat the oven to 220C.
  • Cream the butter until light and fluffy.
  • Add the eggs gradually, while mixing.
  • Mix in the breadcrumbs, ground almonds and garlic until just combined.
  • Add the ricotta, parmesan, half the thyme leaves and 1/4 tsp of salt. Fold until just combined and set aside.
  • Roll the pastry to create 2 rectangular sheets, approx. 20 x 30 cms, 2mm thick.
  • Line 2 baking trays with baking paper and lay your pastry on top, one on each tray.
  • Spread almond mixture evenly across the two pastry sheets, leaving a 2 cm border all around.
  • Lay the tomato slices on top of the almond mixture in three parallel rows, with a fair amount of overlap within each row and between them.
  • Sprinkle the olives and remaining thyme evenly across.
  • Drizzle with 1 tbsp of olive oil and season with salt and pepper to taste.
  • Bake 1 tray of pastry in the oven at a time (while the other sits in the fridge) and bake for 10-15 mins until it is golden and puffed. If you prefer to cook them both at the same time, swap the order of trays halfway through and cook for at least 15 mins.
  • Reduce the temperature to 200C, cover the top piece with aluminium foil and continue baking for another 8-10 mins, swapping tray order halfway again, until both are cooked through.
  • Remove from oven and drizzle with remaining 1 tbsp of olive oil. Serve warm.

Vegetable & Herb Ricotta Tart

Serves 4-6


  • 2 Red Capsicums
  • 4 tbsp Olive Oil
  • 2-3 Sheets of Ready-made frozen Puff Pastry
  • 2 Ripe Tomatoes, thinly sliced
  • 250g Ricotta Cheese
  • 100g Parmesan Cheese, grated
  • 1 tsp Thyme Leaves
  • 1 tbsp Fresh Chives, finely chopped
  • Salt and pepper, to taste
  • Preheat ovent to 200C.
  • Line the base of a pie tin (with removable base preferably) with baking paper.
  • Line the base of the pie tin with a layer of puff pastry (you may need to assemble 2 sheets together to make a circle that will fit the base of your pan.
  • Make a couple fork pricks into the pastry base and blind bake the pastry for 7 mins. Then remove the baking beads and continue baking until 90% done.
  • Set aside and let cool completely.
  • Cut capsicum into large flat sides, removing the seeds and stalks. Place capsicum into a bowl and toss with a tbsp of olive oil to coat evenly.
  • Place capsicum, skin side up, on a lined baking tray and bake until skins are charred. Set aside until cool, then remove the charred skins and slice the capsicum meat to thin strips.
  • Cut long rectangle strips of puff pastry and place around the sides of the pie tin, with just a 0.5 cm overlap with the cooked base, pressing down to connect them together.
  • Beat the ricotta until smooth in a bowl then dollop 1/2 of the ricotta evenly across the base of the pie tin, over the cooked dough.
  • Scatter the roasted red pepper strips over top.
  • Then arrange the tomato slices overtop.
  • Season with salt and pepper to taste.
  • Dollop the other half of the ricotta cheese overtop.
  • Then sprinkle over the parmesan cheese, thyme and chives.
  • Drizzle over 1-2 tbsp olive oil.
  • Bake in the oven for 20 mins until the pastry around the edges is golden and cooked through.
  • Serve warm.

Shrimp and Gruyere Cheese Grits with Bacon & Mushrooms

Lots of delicious flavour make this meal equally suitable for breakfast, lunch or dinner.
Serves 4-6


  • 5 3/4 Cups Chicken Stock
  • 450g Large Raw Shrimps, deshelled and cut for butterflying (optional)
  • 300g Fresh Mushrooms, thinly sliced
  • 3/4 tsp Salt
  • 1 Cup Grits - Polenta can be used as a substitute (not instant)
  • 1 Cup Gruyere Cheese, grated
  • Freshly Ground Black Pepper
  • 4 Slices of Streaked Bacon, diced
  • 1 Medium Shallot, minced
  • 2 Cloves Garlic, crushed and minced
  • 1/4 tsp Cayenne Pepper
  • 2 tbsp Unsalted Butter, cubed
  • 1 tbsp Fresh Lemon Juice
  • 2 tbsp Minced Fresh Herbs (eg. Parsley and Chives) + some for garnish
  • Vegetable Oil
  • In a large saucepan, over medium-high heat, combine stock and grits. Whisk frequently and bring to a simmer.
  • Lower heat to a bare simmer and cook, while stirring and scraping the bottom frequently to prevent them from sticking to the bottom, until grits are fully softened, about 20-30 mins.
  • Meanwhile, in a large skillet, heat chopped bacon over high heat until sizzling. Lower heat to medium and cook, until bacon has become crisp, about 5 mins. Using a slotted spoon, transfer the bacon to a paper towel to let it drain. Reserve bacon fat in a separate bowl.
  • Return the skillet to a medium-high heat and add 1-2 tbsp of bacon fat (ensure there is at least 2 tbsp in reserve, 1 tbsp for the shrimp, 1 tbsp for garnish). When hot, stir in mushrooms, until they release their liquid (about 3 mins). Stir in shallots, garlic and cayenne. Cook for 2 mins more until shallots have softened. Transfer mushroom aside to a separate bowl.
  • Return skillet with 1 tbsp of the bacon fat to high heat. When very hot and just before smoking, add shrimp and cook stirring frequently, remove when only a light trace of translucence remains in the center of each shrimp as it will continue to cook out of the pan. Transfer shrimp to a separate plate.
  • Add remaining 3/4 cup of stock to the skillet. Scrape up any remaining brown bits on the bottom of the pan. Lower the heat to medium-low and whisk in butter until fully melted and emulsified with the sauce. Remove from the heat and whisk in lemon juice. Stir in herbs and season with salt and pepper. Transfer stock to grits and combine well.
  • Grits should be close to completion now. Turn off heat. Stir in grated gruyere, salt and pepper. Allow to melt and stir to blend.
  • Divide the grits into the bowls, top with the mushroom gravy, shrimp, bacon, a couple drops of reserved bacon fat and some minced fresh herbs.

Fig & Walnut Porridge (GF)

Serves 2


  • 10 Dried Figs + 1 extra chopped up for serving
  • 500ml Milk
  • 60g Walnuts, roasted + a bit extra for serving
  • 2 tbsp Sweet Molasses
  • In a small bowl, place 10 figs and boiled water. Leave to soak for 15 mins.
  • Drain and remove the tough stalks.
  • Roughly chop these into a few pieces.
  • Warm the milk in a saucepan over low heat until it reaches a low simmer.
  • Add the chopped figs.
  • Using a hand held blender, mix to a puree.
  • Simmer for a further 5 mins. Stir well.
  • Add the roasted walnuts and blend again with the stick blender.
  • Simmer for another 5 mins.
  • Serve warm with pieces of dried fig, roasted walnuts and drizzled with molasses.

Mexican Spiced Eggs & Beef Breakie

Makes 4


  • 1/4 Cup Olive Oil
  • 1 Onion, finely chopped
  • 400g Beef Mince
  • 1/4 Cup Chipotle Chilli Sauce (or another thick chilli sauce)
  • 400g Can Chopped Tomatoes
  • 1/3 Cup Roughly Chopped Coriander, plus extra to serve
  • 4 Eggs
  • 1 Jalapeno Chilli or Long Green Chilli, thinly sliced
  • Heat 1 tbsp oil in a large frypan (make sure to use a frypan that has a lid as we'll need it later), over medium-high heat.
  • Add onion and a pinch of salt. Cook, stirring, until soft for 4-5 mins.
  • Add the beef and cook for 5 more mins until browned.
  • Stir in the chipotle sauce, tomatoes and coriander. Season with freshly ground black pepper and reduce heat to medium.
  • Cook for a further 5-6 mins until slightly thickened.
  • Using a spoon, make four indents in the beef, then crack an egg in each indent (without breaking the yolk). Cover the frypan with a lid and cook for 7mins (or until the whites are all cooked).
  • Garnish with chilli and extra coriander.

Columbian Hangover Soup Changua (Garlic Soup with Poached Eggs)

Makes 4


  • 1 Head of Garlic, cloves peeled and sliced thinly
  • 3 tbsp Olive Oil
  • 8 Baguette Slices
  • 1 Litre Chicken Stock (some serve it with half water / half milk instead)
  • 1/2 tsp Hot Pepper Flakes
  • 4 Large Eggs
  • 1/2 Cup Cilantro Leaves, chopped
  • 4 Lime Wedges
  • In a deep skillet, over med-low heat, fry garlic slices in hot olive oil for 8-10 mins until tender and golden.
  • Transfer garlic to a bowl.
  • Fry bread slices to skillet for about 4 mins, turning once, until both sides are brown. Set toasted bread aside.
  • Simmer stock, red pepper flakes and garlic in the skillet for a min or two.
  • Break 1 egg into a cup. Slide the egg from the cup to the simmering stock.
  • Repeat with remaining eggs.
  • Poach at a bare simmer for 3-4 mins, until white are firm but yolks are still runny.
  • Transfer eggs to bowls, ladle soup and garlic slices over the eggs. Finally top with cilantro. Serve with lime wedges and toast pieces.

Asian Son-in-Law Eggs

Serves 6.
Prep 20mins. Cooking 15 mins.

Ingredients (Eggs):

  • 6 Eggs, at room temperature
  • Vegetable Oil, for frying
  • 1/4 cup Thinly sliced Green Shallots
  • 1/4 cup Thai Basil Leaves
  • 2 tbsp Fried Shallots
  • 1 Long Fresh Chilli, thinly sliced diagonally
Ingredients (Chilli Caramel):
  • 200g Palm Sugar, grated
  • 100ml Water
  • 2 tbsp Tamarind Concentrate
  • 2.5 tbsp Fish Sauce
  • 1 Lemongrass Stem, bruised, cut into 5cm pieces
  • 1/2 tsp Dried Chilli Flakes
  • Boil eggs in a medium saucepan of boiling water for 6 mins. Drain and stop the cooking by running them under cold running water.
  • For the chilli caramel, place the sugar and water in saucepan over medium heat. Cook, stirring, for 2 mins until the sugar dissolves.
  • Add tamarind, fish sauce and lemongrass. Bring to a simmer.
  • Reduce eat to medium-low. Simmer for 5 mins or until mixture thickens slightly.
  • Remove from heat and stir in chilli flakes. Keep warm.
  • To fry the eggs, fill a wok one-third full with the oil. Heat to 180C over medium high heat.
  • Add eggs and deep-fry for 4 mins or until golden and blistered. Drain on paper towel.
  • Halve eggs and arrange on a serving plate.
  • Drizzle generously with warm chilli caramel. Top with the green shallot, basil, fried shallot and chilli.

Turkish Shakshouka Baked Eggs & Toast

Serves 2-3.
Prep & Cooking 50 mins.


  • 1 Small Brown Onion
  • 2 Cloves Garlic
  • 1 Fresh Long Red Chilli
  • 1/4-1/2 tsp Dried Chilli Flakes
  • 6 Medium Vine Ripened Tomatoes (900g)
  • 1 tbsp Olive Oil
  • 2 tsp Ground Cumin
  • 4 Eggs
  • 1/2 Loaf Turkish Bread (200g)
  • 1 tbsp Olive Oil, plus extra
  • 60g Persian Fetta Cheese
  • 1/2 tsp Sumac
  • 1/3 Cup Loosely packed fresh flat-leaf parsley
  • 1 Potato, peeled and diced
  • Peel and finely chop onion and garlic. Thinly slice chilli. Coarsely chop tomatoes.
  • Heat oil in a large ovenproof frying pan (or you can transfer the ingredients to a ceramic dish for the broiling).
  • Cook onion and fresh chilli over low heat, stirring until soft.
  • Add garlic, chilli flakes and cumin. Cook, stirring, until fragrant.
  • Stir in tomato and diced potato. Simmer, covered for 20 mins.
  • Preheat oven to 180C.
  • Continue simmering uncovered for about 10 mins or until sauce is thick. Season to taste. Turn off heat.
  • Make four indents in the hot tomato mixture with the back of a spoon.
  • Break 1 egg into a cup then slide the egg into an indent. Repeat for the 3 remaining eggs.
  • Transfer pan to the oven. Bake until egg whites are set (about 10-12 mins).
  • Meanwhile, brush bread with olive oil and place them on an oven tray (or next to the eggs) for about 5 mins.
  • To serve, sprinkle egg mixture with crumbled cheese, sumac, finely chopped parsley and drizzle a little olive oil over the eggs. Serve with hot bread.

French Quiche Lorraine

Ingredients (Pastry):

  • 350g Plain Flour, sifted
  • 200g Cold Butter, cut into pieces
  • 2 Egg Yolks
  • 2-3 tbsp Vodka or Brandy (if dough too crumbly)
Ingredients (Filling):
  • 200g Lardon, unsmoked or smoked (or cut up streaked bacon)
  • 50g Gruyere
  • 200ml Creme Fraiche
  • 200ml Double Cream
  • 3 Eggs, well beaten
  • Pinch Ground Nutmeg
  • Grease a 25" fluted circular pan with baking spray (cooking oil in a spray can). Add a circle of baking paper to the base.
  • Start by making the pastry. In a food processor, place sifted flour and cold butter. Pulse until you achieve a mixture which resembles fine sand grains.
  • Place flour-butter mixture into a large bowl. Add the egg yolks and start forming a dough, adding 1-3 tbsp of vodka only as needed, until the dough becomes cohesive. Don't overwork the dough.
  • Make a smooth flattened disc. Cover dough directly with plastic wrap and let sit in the fridge for 30-60 mins.
  • Roll out the pastry until it is big enough to cover the base and sides of the fluted pan.
  • Ease the pastry into the pan and trim the edges so that the pastry sits slightly above the tin (it will shrink during baking). Press pastry into the fluted edges. Lightly prick the base with a fork then chill for at least 15-20 mins.
  • Preheat the oven to 200C.
  • Blind bake the pastry by placing baking paper over the pastry dough and ceramic spheres ontop during the initial baking process.
  • Bake for 15 mins. Then set aside paper and spheres, and return pastry to the oven for a further 4-5 mins until the pastry is pale golden. Set aside to cool completely. Lower the oven to 190C.
  • Meanwhile, prepare the filling. In a small frying pan, over medium-high heat, fry the lardons for a few minutes. Drain off any liquid that comes out and continue to cook until the lardons just start to colour. Remove from heat and drain lardons on paper towels.
  • Grate 1/4 of the cheese, then cut the rest into small 1cm cubes.
  • Once the pie shell has cooled, prepare the cream & egg mixture.
  • In a medium sized bowl, stir the creme fraiche to loosen it then slowly beat in the double cream. Mix in the beaten eggs and nutmeg.
  • Pour some of the cream mixture over over the bottom of the pastry case, just enough to cover it, then cover with the cheese cubes, fried lardons, remaining cream mixture.
  • Top with the grated cheese, then carefully place the pan in the oven.
  • Bake at 190C for about 25 mins, or until golden and just set (the centre should not feel too firm).
  • Let the quiche settle for 4-5 mins, then remove from the tin.
  • Serve warm or cold.


Makes 4


  • 500g (about 3-4) desiree potatoes, peeled and coarsely grated
  • 50g Unsalted Butter, melted
  • 1 tbsp vegetable oil
  • Place the grated potatoes within a cheese cloth and squeeze the cloth over a sink to remove as much liquid as possible. You may need to do this across a few cheese cloths to get all the water out.
  • Place the dryer grated potato into a bowl and mix in melted butter. Season with salt and pepper, and stir to combine.
  • Heat the oil in a frypan over medium heat.
  • Split 1/4th of the hashbrown mixture in your hand and make a small patty. Place the hashbrown patty into the hot frying pan. Flatten with a spoon.
  • Repeat with remaining mixture.
  • Cook for 3-4 mins each side until golden and cooked through. Serve hot!

Classic Banana Bread

Makes 1 Loaf


  • 3 or 4 Ripe Bananas, smashed
  • 1/3 Cup Butter, melted
  • 3/4 Cup Sugar
  • 1 Egg, beaten
  • 1 tsp Vanilla
  • 1 tsp Baking Soda
  • Pinch of Salt
  • 1 1/2 Cups Plain Flour
  • Preheat the oven to 350F / 175C.
  • In a large mixing, mix butter into the smashed bananas.
  • Mix the sugar, egg and vanilla.
  • sprinkle the baking soda and salt over the mixture and blend well.
  • Then mix in the flour (sifted).
  • Pour mixture in a greased 4x8" loaf pan.
  • Bake for 1 hour. Cool on a rack and then remove from the pan. Slice to serve.

Polenta, Carrot and Chilli Muffins (Tasty & Filling with a good kick)

Makes 12


  • 2 1/2 Cups Self-Raising Flour
  • 1 tbsp Caster Sugar
  • 1/2 Cup Polenta
  • 2 tsp Dried Chilli Flakes
  • 2 tbsp Chopped Fresh Coriander Leaves
  • 3/4 Cup Milk
  • 1 Egg, lightly beaten
  • 1/2 Cup Vegetable Oil
  • 1/2 Cup Cooled Mashed Carrot
  • 2 tbsp Pepitas
  • Softened buter, to serve
  • Preheat oven to 190C.
  • Grease a 12 hole muffin pan.
  • Combine sifted flour, sugar, polenta, chilli and coriander in a bowl. Make a well in centre.
  • In a separate bowl, blend milk, egg, oil and carrot.
  • Blend wet mixture into dry mixture until just combined. Season with salt and pepper.
  • Spoon mixture evenly between holes of prepared pan. Top with pepitas.
  • Bake for 22 to 25 mins or until golden and just firm to touch. Stand in pan for 5 mins.
  • Turn onto a wire rack to cool. Serve warm or cold with butter.

Corn & Jalapeno Muffins (Delicious light & moist corn muffins)

Makes 12


  • 1 Cup Flour
  • 1 Cup Cornmeal (aka Polenta)
  • 2 tbsp Sugar
  • 1.5 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 Can (14 Oz) Cream-style Corn
  • 1/2 Cup Buttermilk
  • 1 Egg
  • 2 tbsp Butter, melted
  • 1 Cup Jalapenos, chopped
  • Preheat oven to 375F and grease a 12 cup muffin tin.
  • In a medium bowl, combine sifted flour, cornmeal, baking powder, baking soda, and salt. Set aside.
  • In a separate large bowl, whisk together corn, buttermilk, egg, cooled melted butter, sugar and chopped jalapenos.
  • Add dry ingredients to wet ingredients. Mix only just until all ingredients are moistened.
  • Divide batter into the muffin cups and bake for 20 mins (or until a toothpick comes out clean). Be careful not to overcook.
  • Cool slightly, serve warm.

Parmesan & Caraway Muffins

Makes 12


  • 2 Cups Self-Raising Flour, sifted
  • 1 Cup Grated Parmesan
  • 1 tsp Chicken stock powder
  • 2 tsp + 1/2 tsp extra Caraway Seeds
  • 125g Butter, melted
  • 1/2 Cup Light Sour Cream
  • 1/2 Cup Milk
  • 2 Eggs, beaten
  • 1/2 tsp Salt
  • Salt and pepper to taste
  • Preheat oven to 180C. Line a muffin tray with paper cup cases.
  • In a medium-sized bowl, combine sifted flour, 3/4 of the cheese, stock powder and caraway seeds.
  • In a separate bowl, blend melted butter, sour cream, milk. Then blend in eggs.
  • Gradually mix in the dry ingredients into the wet ingredients.
  • Spoon muffin batter into paper cup cases until 2/3rds full.
  • Top with remaining extra cheese, caraway seeds and salt.
  • Bake for 15-20 mins, until cooked through and golden.
  • Let sit for 5 mins then transfer to a wire rack to cool.

Zucchini parmesan and basil muffins

Makes 12


  • 1 Cup Plain Flour
  • 1 Cup Wholemeal Flour
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
  • 2/3 Cup Finely Grated Parmesan Cheese
  • 1/4 Cup Chopped Basil Leaves
  • 2/3 Cup Grated Cheddar Cheese
  • 3/4 Cup Buttermilk
  • 1/3 Cup Light Olive Oil
  • 3 Eggs, room temperature
  • 2 Small Zucchinis (~100g each), grated
  • 1/4 Cup Pine Nuts, to garnish
  • Cayenne Pepper (optional), to garnish
  • Preheat oven to 190C. Line a muffin tray with paper cup cases.
  • In a medium-sized bowl, combine sifted flours, baking powder, salt.
  • In a separate bowl, blend buttermilk, olive oil and eggs. Add the grated zucchini, basil and two cheeses.
  • Gradually mix in the dry ingredients into the wet ingredients until just combined.
  • Spoon muffin batter into paper cup cases until 2/3rds full.
  • Top with remaining pine nuts and a little salt and cayenne pepper.
  • Bake for 25-30 mins, until cooked through and golden.
  • Let sit for 5 mins then transfer to a wire rack to cool.

Fuji Apple Muffins

Makes 12


  • 300g (2 Cups) Self-Raising Flour
  • 155g (3/4 Cup) Caster Sugar
  • 50g (1/2 Cup) Rolled Oats
  • 65g (3/4 Cup) Vintage Cheddar, Coarsely Grated
  • Pinch of Salt
  • 125ml (1/2 Cup) Vegetable Oil
  • 160ml (2/3 Cup) Milk
  • 2 Eggs
  • 1 Fuji Apple, coarsely grated
  • 1 Fuji Apple, very thinly sliced
  • 2 tsp honey warmed up until melted
  • Preheat oven to 180C.
  • Grease a full muffin tray (alternatively, use paper muffin cups).
  • Combine the flour (sifted), sugar, oats, cheddar and salt in a large bowl. make a well in the centre.
  • Separately, whisk the oil, milk, egg and grated apple in a large bowl.
  • Add the wet mixture to the dry mixture, and stir until just combined (do not overstir).
  • Spoon into the greased pan (or into the paper muffin cups).
  • Then place 2 slices of apple on each muffin (vertically, so that half of the slice is sticking out).
  • Use a pastry brush to brush the apple slices with a little of the warmed up honey.
  • Bake for 25mins or until a skewer comes out clean. Set aside in the pans for 5 mins to cool, then transfer muffins to a wire rack to cool completely.