Recipe courtesy of Australian Beef Serves 6 | Prep 15 Mins | Cooking 120 Mins Ingredients 1.5kg chuck or boneless shin/gravy beef 4 sprigs flat-leaf parsley 4-5 sprigs of thyme 1 fresh bay leaf 2 cups red wine 1 cup beef stock 1 tbsp plain flour 1 tbsp olive oil 30g butter 12 (about 280g) small pickling onions or shallots, peeled 200g button mushrooms, stalks trimmed 250g bacon, rind removed, cut into short strips 1 cup water Method Cut the beef into 2.5-3cm cubes and place in a large bowl. Add the herbs and wine. Refrigerate for 2 hours or overnight. Preheat the oven to 180°C. Drain the beef and put aside the marinade and herbs. Pat the beef dry with paper towels. Heat a large frypan over a medium-high heat. Brown the beef in 3 batches. Remove each batch and place in a casserole dish. Pour over the reserved marinade and herbs. Add the stock and flour. Stir to mix. Cover the casserole dish, place in oven. Stir every 40 minutes or so, adding water if needed to keep the ingredients just covered. Cook until the beef is almost tender (about 80 minutes). Heat the oil and butter in a small frypan, add the onions and cook stirring for 10 minutes or until lightly golden (but not soft), remove and set aside. Cook the mushrooms in 2 batches, adding a little more butter if needed, remove and set aside. Add the bacon to the pan, cook until crispy. Add the onions, mushrooms, bacon and water to the beef, stir gently to combine. Cook for a further 20-30 minutes or until the beef is tender.

Recipe courtesy of Lilydale Free Range Serves 4 | Prep 15 Mins | Cooking 25 Mins Ingredients 2 tsp ground coriander 2 tsp smoked paprika 2 tsp dried oregano 1/4 cup (60ml) Australian extra virgin olive oil 500g Lilydale Free Range Chicken Stir Fry 2 red onions, sliced into wedges 1 red capsicum, sliced into 1cm strips 1 yellow capsicum, sliced into 1cm strips 1 tbs red wine vinegar 8 gluten-free corn tortillas, warmed To Serve 1/2 cup sour cream 2 ripe avocado, sliced 1 lime, cut in wedges Your favourite hot sauce Method Combine spices, oregano and 2 tbs olive oil in a shallow dish. Season well. Add chicken, coat well and marinate for 20 minutes. Combine red onion and capsicum in a bowl, add remaining 1 tbs olive oil, season and toss to coat. Heat a barbecue or chargrill pan to high heat. Cook chicken until charred and cooked through. Rest on a plate, loosely covered with foil. Add capsicum mixture to chargrill pan and cook for 3 minutes, or until charred and tender. Deglaze with vinegar. Divide sour cream among warm tortillas, top with chicken and capsicum mixture finish with avocado and hot sauce. Serve with lime wedges.

Recipe courtesy of A Better Choice Serves 4 | Prep 10 Mins | Cooking 40 Mins Ingredients 1 tbs olive oil 2 cloves garlic, minced 1 brown onion, finely chopped 4 bacon rashers, diced 2 celery sticks, finely chopped 2 small potatoes, finely chopped 1 large carrot, finely chopped 1 large zucchini, finely chopped 4 button mushrooms 2 tbs tomato paste 1.25L vegetable stock 400g can diced tomatoes 1 cup pasta (macaroni or elbow) Salt and pepper, to taste Grated parmesan, to serve Method Heat the oil in a large pot and add the garlic, onion, bacon, celery, potatoes and carrot. Cook until fragrant and starting to soften. Add stock, diced tomatoes and tomato paste. Bring to the boil. Simmer, covered, for around 30 minutes or until the vegetables are tender, stirring occasionally. Add the pasta, zucchini and mushrooms; boil, uncovered for around 10 minutes or until the pasta is al dente. Check the seasoning and add salt and pepper if desired. Serve warm and topped with grated parmesan!

Recipe courtesy of Australian Beef Serves 4 | Prep 5 Mins | Cooking 20 Mins Ingredients 500g beef rump, thinly sliced 2 tbsp oil 1-2 tbsp Thai red curry paste 1 cup coconut cream ½ cup Beef stock 2 tsp brown sugar 400g butternut pumpkin, peeled, cut into small cubes ½ cup small fresh basil leaves 1-2 tbsp Thai fried shallots (optional) steamed rice, to serve Method Add half the oil to the Beef and mix well. Heat the wok, ensure it is hot. Stir-fry the Beef in three batches, and set it aside. Reheat wok between each batch. Reheat the wok, add remaining oil, add the curry paste, stir-fry for 30 seconds. Add the cream, stock, sugar and pumpkin. Stir to combine. Reduce the heat and simmer for 5-8 minutes or until pumpkin is tender. Return the Beef to the wok and simmer for 1-2 minutes. Do not let the mixture boil. Sprinkle with basil leaves and fried shallots to serve. Accompany with rice.

Recipe courtesy of Great Australian Seafood Serves 4 | Prep 30 Mins | Cooking 20 Mins Ingredients 500 g green Australian prawns, peeled and deveined, tails intact 2 tbsp olive oil 2 cloves garlic, crushed 1 tsp dried chilli flakes 420 g jar cherry tomato and basil pasta sauce 2 cups grated mozzarella 100 g thinly sliced chorizo Chopped fresh parsley to garnish Pizza Dough 7 g sachet instant dried yeast 1 tsp caster sugar ¼ cup olive oil Pinch sea salt flakes 3 cups plain flour Method Lightly grease two 25cm x 35cm rectangular oven trays. To make dough, combine yeast, sugar, oil and 1 cup warm water in a jug. Add salt. Stir to combine. Sift flour into a large bowl. Add yeast mixture. Stir with a flat bladed knife until just combined. Turn out onto a lightly floured surface. Bring together with your hands. Gently knead for about 8 minutes, or until smooth and elastic. Divide dough into two equal pieces. One at a time, roll out each piece on a lightly floured surface until large enough to line prepared trays. Lift dough onto trays. Stand for 15 minutes. Preheat oven 240°C. Toss prawns with oil, garlic and chilli in a bowl. Season with salt and pepper. Spread sauce over dough, leaving a 2cm border. Sprinkle with mozzarella. Top with prawns and chorizo. Cook pizza for 15 -20 minutes or until golden and crisp and top with fresh parsley to serve.

Recipe courtesy of Australian Lamb Serves 6 | Prep 20 Mins | Cooking 145 Mins Ingredients 4 lamb shanks, trimmed 1 tbsp olive oil 1 onion, diced 2 carrots, diced 1 stalk celery, diced ½ tsp ground allspice 1 tsp ground cinnamon 400g tin tomato puree 1.5 litres chicken stock 1 cup pearl cous cous Lemon juice and chopped parsley, to serve Method Heat a large heavy based saucepan over a moderately high heat. Seal the lamb shanks in the oil for 8 minutes or until well coloured, then set them aside. Add the onion, carrot and celery and cook for 3 minutes. Add the spices and stir for 30 seconds. Place the shanks back in and the add tomato puree and stock. Bring to the boil, cover and turn down to a gentle simmer. Cook for 2 hours or until the meat is very tender. Take the pan off the stove. Remove the shanks and set aside until cool enough to handle. Pull the meat off the bone and shred it with forks, discarding any fat or sinew. Set the soup over a moderate heat and add the shredded meat and cous cous. Cook for 10-15 minutes or until the cous cous is cooked. Season with salt and pepper. Add lemon juice to taste, sprinkle with chopped parsley and serve.

Recipe courtesy of Australian Beef Serves 4 | Prep 10 Mins | Cooking 15 Mins Ingredients 500g rump steak, fat trimmed, thinly sliced 1 tbsp grated ginger 2 cloves garlic, minced 2 tbsp olive oil, divided 1 cup kimchi, drained and sliced ¼ cup kimchi liquid 1 tbsp gochujang ¼ cup soy sauce 1 tbsp raw sugar, or brown sugar salt & pepper 2 carrots, sliced 1 large red capsicum, sliced 100g button mushrooms, sliced 1 small brown onion, sliced 150g baby corn, halved 200g snow peas, trimmed To serve steamed rice, or quinoa spring onions, finely sliced toasted sesame seeds lime wedges and extra kimchi Method Combine sliced steak, ginger, garlic, 1 tbsp olive oil, and a pinch of salt and pepper. In a separate bowl, whisk together kimchi liquid, gochujang, soy sauce and sugar – set aside. Preheat 1 tbsp oil in a wok or heavy-based skillet over medium-high heat. Add carrots, capsicum and onion, cook 3 mins until starting to char. Add mushrooms and baby corn, and cook a further 3 - 5 mins. Push veggies to the side of the pan (or transfer to a bowl). Add steak and cook 2 mins until beef is golden. Add snow peas, kimchi, and kimchi sauce to the pan – stir together with the veggies. Cook 2 - 3 mins until sauce starts to thicken. Season to taste. Serve beef stir fry with rice, spring onion, sesame seeds, lime, and extra kimchi.

Recipe courtesy of Australian Lamb Serves 4 | Prep 10 Mins | Cooking 30 Mins Ingredients 8 lamb loin chops, fat trimmed 1 tbsp olive oil 2 corn cobs, each cut into 6 pieces 2 small capsicums, cut into thick strips 1 large red onion, cut into wedges 30g packet taco seasoning 200g baby tomatoes 400g black beans, rinsed, drained 80g baby spinach Diced avocado, coriander sprigs, sour cream, lime wedges and lime zest, to serve Method Preheat oven to 180°C (160°fan-forced). Line a large baking tray with baking paper. Place corn, capsicum and onion onto prepared tray. Drizzle with oil, sprinkle with half the taco seasoning and toss to coat. Cook for 15 minutes. Meanwhile, place lamb chops and remaining taco seasoning in a large snap lock bag and rub to coat. Remove tray from oven, add tomatoes to tray and toss well to coat. Place lamb chops on top of vegetables. Cook for a further 10-12 minutes, until lamb is cooked to your liking, turning chops and adding beans to tray halfway through cooking time. Serve lamb tray bake with baby spinach, diced avocado, coriander sprigs, sour cream and lime wedges.

Recipe courtesy of Lilydale Ingredients Chicken & Breading 750g Lilydale Free Range Chicken Thigh Fillets, boneless, skinless 1 cup plain flour ⅓ cup cornflour 2 teaspoons sea salt 2 cups buttermilk 2 teaspoons paprika 1 egg, beaten Sunflower oil, to deep fry Blue Cheese Mayo Salt, to taste 1 lemon, juiced ½ cup natural yoghurt 1 cup Hellmans mayonnaise 60g blue cheese, crumbled into small pieces Carrot & Celery Slaw 1 teaspoon white vinegar 2 sticks celery, thinly sliced on angle 2 carrots, peeled, julienned Buffalo Sauce 2 teaspoon garlic powder ¾ cup butter 1 bottle Franks Red Hot Sauce+ Assembly Extra buffalo sauce Extra blue cheese mayonnaise Fries, cooked as per packet instructions Optional to serve ¼ head iceberg lettuce, shredded 8 slices burger cheese 4 seeded brioche buns, toasted Method Prepare the buttermilk by adding paprika and egg. Mix well to combine. Place chicken into large bowl and pour over butter milk. Combine the flours and salt in a large bowl. One at a time, remove chicken thighs from buttermilk and then dredge chicken through flour, coating well, using your hands, push chicken into flour mix to cover completely, flip and repeat. Place breaded chicken on a wire rack until time to cook. Repeat for all chicken thighs. Heat oil in a large heavy based pot or deep fryer to 180C. In batches, cook chicken for 5-8 mins until golden and cooked through. Set on wire rack to drain any excess oil. Place two slices of cheese on top of chicken to melt. Repeat. While cooking chicken, make blue cheese mayonnaise. Combine all ingredients in a medium bowl, beating well to bring together. Cover and place in fridge until needed. Make your carrot and celery slaw by combining all ingredients in a medium sized bowl. Toss well. To make the buffalo sauce, melt butter in a small saucepan over a gentle heat. Add garlic powder and hot sauce and whisk well to combine. Keep warm. Assemble the burger with lashings of blue cheese mayo, followed by a layer of lettuce and slaw. Next place two pieces of fried chicken on top of one and other and drizzle generously blue cheese mayo and buffalo sauce, top with the seeded brioche bun.

Recipe courtesy of Australian Beef Serves 6 | Prep 30 Mins | Cooking 40 Mins Ingredients 800g good quality beef sausages, skins removed 1 onion finely chopped 1 carrot finely chopped 1 zucchini finely chopped 1 celery stalk finely chopped 2 cloves garlic, finely chopped 1½ tsp chilli flakes 1½ tsp fennel seeds 400ml passata 400g canned cherry tomatoes or chopped tomatoes 250ml (1 cup) beef stock 1 tbsp coarsely chopped thyme 1 tbsp coarsely chopped oregano, plus extra leaves to serve 250g farfalle pasta 1 tbsp red wine vinegar 250g ricotta 80g finely grated parmesan, plus extra to serve Baby spinach, to serve Method Preheat oven to 200°C. Heat 1½ tbsp of olive oil in a large flameproof casserole dish, add sausages and cook, breaking up with a spoon for about 5 minutes or until browned. Add onion, carrot, celery, garlic, fennel seeds and chilli flakes, stir for about 3 minutes until just tender, and then add passata, canned tomatoes, stock, thyme, oregano and 200ml water, bring to a simmer. Season to taste with freshly ground salt and pepper, stir in the pasta and cook, stirring occasionally for about 15 minutes until pasta is al dente. Remove from heat, stir in vinegar to combine. Pour half the mixture into a large baking dish, dollop with half the ricotta and scatter with half the parmesan, repeat layering finishing with the cheeses. Bake until bubbling (8-10 minutes) and serve hot, scattered with extra herbs and parmesan and baby spinach salad.

Recipe courtesy of Great Australian Seafood Serves 2 | 35 Mins Ingredients 2 portions (approx. 260g) Tassal salmon, skin-off freshly ground black pepper and sea salt to taste 2 tbsp olive oil 2 tbsp fresh parsley, chopped 1 tsp thyme, chopped ¼ cup parmesan, grated plus extra for topping 1 cup breadcrumbs 2 cloves garlic, crushed Method Preheat the oven to 220°C (fan forced) and line an oven tray with baking paper. Combine olive oil, breadcrumbs, herbs, garlic and parmesan in a medium sized bowl. Place salmon fillets on the tray and pile parmesan mixture on top. Pat down slightly and sprinkle with extra parmesan. Bake for 10-15 minutes. Serve with steamed greens or garden salad.

Recipe courtesy of A Better Choice Serves 4 | 1 Hr Ingredients 4 medium sized potatoes (Best roasting varieties include Dutch Cream, Desiree, Coliban and Sebago are suitable) 1 leek (white part only) ½ cup Diced Bacon ½ cup Cheddar Cheese ½ cup Parmesan Cheese 2 tsp finely chopped fresh rosemary leaves ½ tbsp Butter ½ tbsp finely sliced chives salt and pepper Olive Oil spray Method Wash and dry leek. Thoroughly wash and dry potatoes (cut out any large eyes but keep the skin on). Slice the whites of the leeks into 2-3 mm slices. Cut potatoes by placing them between two wooden spoon handles (this will stop you from cutting all the way through the potato). Using a sharp knife, Cut 2 – 3mm thin slices horizontally across the potato stopping at the spoon handles. Spray or baste with olive oil, allowing oil to penetrate slices, and sprinkle with rosemary, salt and pepper. Turn the Air-fryer to 180C and cook potatoes for 20-30 minutes until brown and crisp on the outside and soft on the inside. Meanwhile, add bacon to a small cold frypan and turn on to medium heat, cook until bacon crisps up. Add butter to the bacon to melt and remove the bacon from the pan, retain bacon-infused butter. Over medium heat cook leek in the butter until soft and translucent and set aside Remove potatoes from Air-fryer once done, gently spread the potato slices and stuff them with leek and cheese. Sprinkle extra cheese on top and return to the air-fryer. Fry for another 5 minutes or until cheese is melting and bubbling. Remove from Air-fryer and sprinkle with bacon and sliced chives.