Recipe courtesy of Australian Beef Serves 6 | Prep 20 Mins | Cooking 70 Mins Ingredients 1.8 kg Beef Oyster Blade roast, denuded and butterflied ¾ cup dried cranberries 2¼ cups fresh breadcrumbs 1 small brown onion, finely dice 2 tbsp fresh rosemary, chopped ¼ cup orange juice 2 tbsp wholegrain mustard 1 tbsp olive oil 2 whole oranges, scrubbed and sliced salt & pepper ½ cup cranberry sauce, to serve Almond Green Beans ½ cup slivered or sliced almonds, toasted 600g green beans, trimmed 2 tbsp olive oil 2 cloves garlic, minced zest from 1 lemon 2–3 tsp lemon juice Method Preheat oven to 170°C, fan-forced. Line a large roasting pan with foil and arrange orange slices over the base. Open butterflied roast onto a board, with the fat-cap down, and allow to come to room temperature for 20 mins. In a medium bowl, combine dried cranberries, breadcrumbs, onion, rosemary and orange juice. Season with salt and pepper, and mix well. Season the inside surface of the roast with a good pinch of salt and pepper. Spread stuffing evenly over beef, leaving a 2 cm border around the edges. Roll tightly to enclose, and with the fat-cap on top, secure with string or food grade bands every 3 cm. Transfer tied roast to the pan and place on top of the orange slices. Combine oil and mustard in a small bowl and spread over the top of the roast. Roast the beef for 60 mins. Remove from oven, cover loosely with foil, and rest for 10 mins. Carve into rounds, removing ties as you slice. Serve with pan juices. To make the beans, bring a large pot of water to a boil. Add green beans and cook for 1–2 mins until bright green. Drain. Drizzle oil into a large skillet over medium heat. Add the garlic and cook for 1 min. Add the toasted almonds and drained green beans to the skillet, season with salt, pepper, and lemon zest, and toss to coat. Stir through lemon juice to taste. Serve warm or at room temperature with the roast. Tips To make fresh breadcrumbs, pulse bread in a food processor until crumbs form. Stir fresh orange zest through cranberry sauce for an extra flavour boost.

Serves 6 I Prep 10 Mins Ingredients 200g Value milk choc chips 15g Value unsalted butter 1 cup Value marshmallows, halved 1/3 cup Value pistachios (or nut of choice) 1/4 cup Value raspberry lollies, roughly chopped Method Grease and line an 18x13cm slice tin. Place chocolate and butter in a heatproof bowl. Place bowl over a saucepan of simmering water (ensuring water doesn’t touch base of bowl base). Stir for 5 minutes or until melted and smooth. Remove from heat and stir in marshmallows, pistachios, and raspberries. Spread mixture into pan. Cover and refrigerate until set. Slice and serve.

Recipe courtesy of A better choice! Serves 6 | Prep 5 Mins | No Cooking Ingredients 1 cup fresh raspberries 1 tbsp chia seeds 1 tbsp maple syrup 100g dark chocolate Method Mash together fresh raspberries, chia seeds and maple syrup in a small bowl until well combined.   Separate into bite sized pieces on parchment paper. Then place in the freezer for one hour or overnight.   Once solid, remove from the freezer and coat in melted dark chocolate and freeze for another hour. Store in the freezer for up to 3 months.

Recipe courtesy of Lilydale Free Range Chicken Serves 6 | Prep 20 Mins | Cooking 85 Mins Ingredients 1.6kg Lilydale Free Range Whole Chicken 50g butter 1 onion, chopped 3 teaspoons fennel seeds 2 cloves garlic, crushed 1 ½ cup fresh sourdough breadcrumbs ½ chopped cup dried pears 2 teaspoons finely grated lemon rind ¼ cup chopped parsley 1 egg, lightly beaten Method Melt the butter in a frying pan over medium high heat and cook the onion until tender (about 7 minutes). Increase heat, add fennel seeds and garlic, and cook for a further minute. Remove from heat and transfer onion mixture to bowl. Stir through remaining ingredients. Season with salt and pepper. Set aside to cool. Fill chicken cavity with stuffing and close with toothpicks or skewers. Tie drumsticks together and fold under wings. Place chicken on a roasting rack over a large baking dish. Bake in a 190°C preheated oven for 1 hour and 15 minutes, or until cooked through.

Recipe courtesy of Australian Lamb Serves 4 | Prep 15 Mins | Cooking 30 Mins Ingredients 600g lean lamb rump steaks, fat trimmed 2 tbsp olive oil 1 red onion, cut into wedges 1 small cauliflower, cut into florets 350g kent pumpkin, peeled, cut into 4cm wedges 2 zucchini, thickly sliced 2 tbsp dukkah 2 tbsp tahini Zest and juice of 2 small lemons +extra wedges, to serve 80g baby rocket 400g can lentils, rinsed, drained 80g feta cheese, crumbled Mint leaves, to serve Method Preheat oven to 200°C (180°fan-forced). Line 2 large baking trays with baking paper. Spread onion, cauliflower, pumpkin and zucchini in one layer onto trays. Drizzle with half the oil, season and toss to coat. Cook for 25 minutes or until vegetables are tender. Set aside to cool slightly. Meanwhile, brush lamb with remaining oil, season and sprinkle with dukkah. Cook lamb in a non-stick frying pan over medium-high heat for 2-3 minutes each side or until cooked to your liking. Rest on a plate loosely covered with foil for 5 minutes. Thinly slice lamb. In a screw top jar combine tahini, lemon zest and juice and 2 tablespoons water. Season and shake well to combine. Place baby rocket, vegetables, lentils and feta onto a serving platter. Toss gently to combine. Drizzle with tahini dressing. Top salad with lamb, sprinkle with mint and serve with lemon wedges. Tips Leftover slow cooked lamb leg or shoulder also works well in this recipe. Switch leg steaks for rump, fillet or backstrap. Ensure you rest the lamb after cooking to maximise tenderness and juiciness.

Recipe courtesy of Australian Beef Serves 4 | Prep 10 Mins | Cooking 10 Mins Ingredients 300g beef sausages 8 eggs 2 tbsp milk ½ red capsicum, finely diced ½ green capsicum, finely diced ½ red onion, finely diced 1 ½ tbsp olive oil, divided salt & pepper To serve small corn or wheat tortillas, warmed diced avocado salsa fresca, or pico de gallo sour cream coriander leaves Method Remove sausage meat from casings. Whisk eggs with milk, and season with a pinch of pepper. Place a skillet over medium heat and add 1 tbsp oil. Cook capsicum and onion for 2 - 3 mins, until starting to soften. Add sausage to pan with vegetables, use a spatula to break up meat into bite-sized pieces, and cook a further 3 - 4 mins until sausage is cooked through. Push sausage mixture to the sides of the pan. If necessary, drizzle remaining oil into the centre. Add egg mixture, leave for a few seconds, then pull cooked edges towards centre to form soft curds. Mix sausage and veg into eggs, and remove from heat while soft. Spoon egg and sausage mixture into tortillas, top with avocado, salsa, sour cream, and fresh coriander. Tips Why not mix it up and try a flavoured beef sausage. Also the option to add a sprinkle of cheese if desired.

Recipe courtesy of Australian Pork Serves 4 | Prep 15 Mins | Cooking 15 Mins Ingredients 500g pork fillet, trimmed and cut into ½ cm thick slices (see tips) 500g fresh hokkien noodles ½ cup thick teriyaki sauce (see tips) 2 tablespoons honey 1 tablespoon peanut or vegetable oil 1 red onion, cut into thin wedges 1 medium red capsicum, quartered, seeds removed and cut into 1cm strips 1 bunch broccolini or baby broccoli, cut into bite-sized pieces Method Place noodles into a heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain and separate noodles. Set aside. Combine teriyaki sauce and honey in a bowl. Heat oil in a large wok or non-stick frying pan over high heat. Stir-fry pork in small batches (see tips) until pale golden and almost cooked through. Transfer to a plate and set aside. Add onion and capsicum to wok. Stir-fry for 2 minutes until softening. Add broccolini or baby broccoli. Stir-fry for 1 minute. Add teriyaki sauce mixture and pork to wok. Stir-fry for 1 minute until hot and bubbling. Toss through noodles until hot. Serve with sliced red chilli, if preferred. Tips Thick teriyaki sauce is available in the Asian food section in supermarkets. It’s important to cook the pork in small batches so it sears and seals evenly. If you overload the wok, it will stew rather than fry and caramelise the pork.

Recipe courtesy of A better choice! Serves 4 | Prep 55 Mins | Cooking 20 Mins Ingredients 3 Granny Smith apples Peanut butter (or spread of your choice) 1 strawberry, sliced, to decorate Flaked almonds, to decorate Sultanas, to decorate Method Cut apples into quarters, discarding the core. Using a small sharp knife, cut a wedge from the skin side of each quarter to make a mouth. Next, spread a thin layer of peanut butter or spread of your choice. Top with a strawberry slice to make a tongue and insert some flaked almonds into the apples to make teeth. Attach the sultana eyes with a little extra peanut butter. Serve immediately.

Recipe courtesy of Lilydale Free Range Chicken Serves 4 | Prep 20 Mins | Cooking 10 Mins Ingredients 500g Lilydale Free Range Chicken Tenderloins 3 green onions, roughly chopped + 1, thinly sliced, for salad 2 garlic cloves, roughly chopped 2 tablespoons cup soy sauce ⅓ cup Korean hot pepper paste (gochujang – available at Asian grocers or substitute with 2 tablespoons chilli paste) 2 tablespoons brown sugar 2 tablespoons honey 1 tablespoon sesame oil 2 tablespoons rice wine vinegar 1 tablespoon sesame seeds, toasted 2 Lebanese cucumbers, thinly sliced 1 long red chilli, deseeded, finely chopped 1 green onion, thinly sliced ¼ cup coriander leaves, roughly chopped 1 teaspoon castor sugar Brown rice, butter lettuce leaves and green onions, thinly sliced, to serve Method For the marinade, place the onions, garlic, soy, hot pepper paste, sugar, honey, oil and half the rice wine vinegar in a small food processor. Blend until combined. Season. Reserve 2 tablespoons marinade, to serve. Place the chicken in a large snaplock bag and pour over remaining marinade. Toss to coat and refrigerate for 20 minutes. Meanwhile, place the cucumber, chilli, green onions and coriander in a medium bowl. Combine remaining rice wine vinegar with sugar and drizzle over vegetables. Toss to coat and set aside. Remove chicken from marinade. Heat a lightly oiled char-grill pan over medium heat and cook chicken for 6–8 minutes, turning regularly, or until cooked through. Serve chicken with cucumber salad, brown rice, lettuce and reserved marinade. Sprinkle chicken with sesame seeds and extra green onion, if desired.

Recipe courtesy of Australian Lamb Serves 4 | Prep 10 Mins | Cooking 25 Mins Ingredients 2 lamb mini roasts (about 350g each) 1 tbsp sesame oil 1 tbsp five spice powder 300g thin egg noodles, cooked 2 carrots, peeled and cut into thin sticks (julienned) 2 shallots, finely sliced 2 Lebanese cucumbers, seeded and cut into thin sticks 2 small limes, juiced ⅓ cup soy sauce 2 tsp caster sugar ½ bunch fresh coriander 1 large red chilli, thinly sliced Sesame seeds, to serve Method Preheat the oven to 220ºC. Brush the sesame oil over the lamb. Sprinkle with five spice powder and rub in evenly. Place the lamb on a rack in a roasting dish. Roast for 15 minutes for rare, 25 minutes for medium, or 30 minutes for well done. For ease and accuracy use a meat thermometer. Remove lamb, cover loosely, rest lamb for 10 minutes before serving. While lamb is resting toss together the cooked egg noodles with the carrot, shallots and cucumber. Whisk together the lime juice, soy sauce and caster sugar. Toss with the noodle mixture and coriander. To serve thinly slice the lamb and serve with the noodle salad and sprinkle with sesame seeds and chilli. Tips Always rest your meat after cooking. This gives the juices in the meat a chance to redistribute, giving a more juicy and tender result. Transfer the roast to a plate and loosely cover with foil, stand the meat to rest in a warm place.

Recipe courtesy of A Better Choice Serves 4 | Prep 105 Mins | Cooking 45 Mins Ingredients 500 grams portobello mushrooms, sliced 1 onion, finely chopped 2 garlic cloves 1 egg, whisked 1 tablespoon olive oil 2 sheets of puff pastry 2 teaspoon sesame seeds Salt and ground black pepper 1 cup grated cheese Method Heat oil in a large frying pan. Add the onion and cook for 5 minutes, then add the mushrooms and garlic then cook over medium high heat for another 5 minutes, stirring occasionally. Add salt and pepper and cook for another 5 minutes or until the mushrooms are cooked through and liquid has disappeared. Set aside and let filling cool. Lay out puff pastry. Add mushroom mixture and grated cheese to the centre of the pastry sheet. Leave a 2cm edge around the outside. Place the other puff pastry sheet on top. Trim the edges and use a fork to crimp the edges. Brush the pastry with egg wash and cut steam holes in a pretty pattern. Sprinkle with sesame seeds. Place on a lined backing tray and cook in a 180 degree oven for 30 minutes or until golden.