Adapted from Julie Goodwin's Cookbook 'Our Family Table'

Serves 4

1 tablespoon peanut oil
2 garlic cloves, crushed
2cm piece ginger, peeled and finely grated
1 small red chilli, deseeded and finely chopped
500g pork fillet
200g mixed salad leaves
1 Lebanese cucumber, deseeded and julienned very finely
1 carrot, julienned very finely
1/2 red capsicum, julienned very finely
1 long red chilli, deseeded and julienned very finely
1 red onion, sliced very finely
2 teaspoons peanut oil, extra
2 tablespoons freshly squeezed lime juice
4 tablespoons sweet chilli sauce
4 teaspoons fish sauce
1 cup (50g) bean sprouts
1-2 bunches fresh coriander, leaves picked
1/2-1 bunch mint, leaves picked, torn if large
1/4 cup (40g) salted peanuts, chopped


Firstly you need to marinade the pork fillet. In a large bowl place the peanut oil, garlic, ginger and chilli. Toss the pork fillet through the marinade mix. Cover and refrigerate for 1 hour.

While your pork is marinading start putting your salad together.

You will need a large platter or serving bowl for this recipe.
 
Arrange your salad leaves on your serving platter. Scatter over the julienned cucumber, carrot, capsicum, chilli and the sliced onion. Give this a light toss to combine. 

In a screw top jar add the extra peanut oil, lime juice, sweet chilli sauce and fish sauce. Put on the lid and give it a good shake to combine the dressing ingredients.

Now it is time to BBQ the meat. Preheat your BBQ to high. You will need to sear the pork on each side for approximately 4 minutes for pork that is slightly pink in the middle. We usually cook thin fillets for 12 minutes in total, thicker fillets up to 16 minutes, as a guide, turning the meat every 4 minutes. To test if cooked, pierce the thickest part of the fillet, the juices should run clear. Remember that cooking times will vary due the thickness of the fillet. Rest the meat for 5-10 minutes after cooking, cover it loosely with aluminium foil.

While your meat is resting, pour over half of your dressing on the salad. Toss to combine.

Finely slice your pork and scatter over your salad. Toss gently through the salad.

Scatter over the bean sprouts, mint, coriander and peanuts. Pour over the remainder of the dressing, toss lightly. Serve immediately.

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Serves 8

1 x 250g packet pink and white marshmallows
2 x 310g cans mandarin segments
1 x 450g can crushed pineapple
300ml sour cream
5 tablespoons desiccated coconut, optional (my aunt did not add coconut)
Dried breadcrumbs, if needed


Using scissors, cut the marshmallows in half and place in a large bowl.

Drain mandarin segments, reserve the juice of one tin.

Drain the crushed pineapple, reserve half of the juice.

To the marshmallows add the mandarin segments and reserved mandarin juice, the crushed pineapple and reserved pineapple juice and the sour cream. Stir well to combine. Add the coconut if you are using it.

If the mixture is too runny, add some dried breadcrumbs a little at a time, until you have the thickness you like, don't add too much though. Refrigerate until need, best served cold.

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Recipe adapted from Bill Granger's Cookbook 'Easy'

Serves 4-6

2 x 125g punnets raspberries
75g (1/2 cup) plain flour
2 teaspoons baking powder
pinch sea salt
310ml (1 1/4 cups) buttermilk
125g unsalted butter, melted and cooled, plus extra, for greasing
3 eggs, separated
150g (2/3 cup) caster sugar
2 teaspoons finely grated lemon zest
Icing sugar, for dusting


Preheat oven to 180C/160C fan forced.

Grease a 20cm x 20cm x 5cm baking dish (this dish will need to fit into another larger baking dish when it comes time to bake it).

Scatter the raspberries into your greased baking dish.

Combine the flour, baking powder and salt into a large bowl.

In a small bowl add the buttermilk, the melted butter, egg yolks, sugar and lemon zest, whisk to combine. Pour the buttermilk mixture into the flour mixture, stir to combine.

Using electric beaters, beat the egg whites in a medium sized bowl until stiff peaks form. Add half the egg whites to the buttermilk batter and fold in gently using a metal spoon. Now add the remaining egg whites and gently fold in until combined.


Spread the batter over the raspberries in the baking dish, place this dish into the larger dish. Carefully pour boiling water into the larger dish until it reaches halfway up the sides, creating a bain marie. Do not get water into the batter.

Place in your preheated oven and bake for 40-50 minutes or until puffy and golden.

Set aside for 5-10 minutes to cool and set further, then dust with icing sugar and serve with vanilla ice cream or custard.

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Serves 4-6

4 x 200g skinless salmon fillets, pinboned, cut into 1-2cm cubes
1/4 cup (60ml) lime juice, plus lime wedges to serve
1 long red chilli, seeds removed, finely chopped
2 kaffir lime leaves, finely shredded
1 large avocado, cut into 1-2cm pieces
2 tablespoons avocado oil or extra virgin olive oil, plus extra to drizzle
1/4 cup chopped coriander leaves
Toasted ciabatta or baby cos lettuce cups, to serve

Combine salmon, lime juice, chilli and kaffir lime leaves in a large glass or ceramic bowl. Toss gently, cover with cling film, chill in the refrigerator for 30 minutes to marinate.

Add avocado, oil and coriander to the salmon mixture and toss gently. Season with salt and pepper.

Serve in a bowl in the centre of the table or divide among plates. Drizzle with extra oil and serve with ciabatta, salad cups and lime wedges.

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Recipe adapted from www.taste.com.au

Serves 6

Melted unsalted butter, to grease
150g (1 cup) self raising flour, sifted
100g (1/2 cup) caster sugar
55g (1/2 cup) almond meal
1 tablespoon finely grated orange rind
125ml (1/2 cup) milk
1 egg
50g unsalted butter, melted, cooled
1 tablespoon cornflour
100g (1/2 cup) caster sugar, extra
375ml (1 1/2 cups) fresh orange juice
Icing sugar, to dust

Vanilla custard or vanilla ice cream, to serve


Preheat oven to 180C/160C fan forced.

Brush a 1.5L (6 cup) capacity ovenproof dish with melted butter. Place dish on a baking tray.

Place the self raising flour, caster sugar, almond meal and orange rind into a large bowl, stir to combine.

In a small jug, add the milk, egg and butter, whisk until combined. Add the milk mixture to the flour mixture, stir until smooth and combined. Pour into your prepared dish. Smooth the surface using the back of a spoon.

Combine the cornflour and extra sugar in a small bowl. Sprinkle it over the pudding mixture.

Place the orange juice in a small saucepan over a medium heat. Bring just to the boil. Slowly pour the orange juice over the back of a spoon onto the pudding mixture.

Bake for 45-50 minutes or until a cake like top forms and a skewer inserted halfway into the centre of the pudding comes out clean.

Set aside for 5 minutes to stand. Dust with icing sugar and serve hot with custard or ice cream.

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​When it is time to fry the langusi: Place sunflower oil in a frying pan, add just enough oil to cover the base of the frying pan. Place the frying pan over a low-medium heat.

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Recipe adapted from Janelle Bloom's cookbook My Favourite Food for All Seasons

Serves 6

1 tablespoon ground almonds
2 tablespoons white sugar
2 tablespoons peach or nectarine jam
3 nectarines, peeled, halved, stone removed (though I keep the skin on)
Icing sugar, to serve
Double cream or Vanilla Ice Cream, to serve

Shortcake Pastry:
1 1/2 cups plain flour
1/3 cup caster sugar
100g unsalted butter, chilled, cubed


For the shortcake pastry, combine the flour, caster sugar and butter in a food processor, blitz until the mixture resembles fine breadcrumbs. Add 1/4 cup chilled water and process until the dough comes together. Turn the dough onto a lightly floured surface and knead until the base is smooth. If the dough is too soft, cover with greaseproof paper and refrigerate for 15-20 minutes or until firm enough to roll out.
 
Preheat oven to 200C/210C fan forced. Place a large flat baking tray in the oven to heat up.


Roll the pastry out between 2 sheets of baking paper to form a 24cm x 32cm rectangle.

Remove the top sheet of baking paper.

Cut the pastry in half lengthways so you have two pieces 12cm wide, 32cm long.


In a small bowl combine the almonds and 1 tablespoon of the white sugar.

Spread the jam over the base of one piece of pastry. Sprinkle over the almond mixture.

Place nectarines, cut side down, down the centre of the pastry, on top of the almond mixture.

Top with the other half of the pastry, pressing down the edges together, then rolling them upwards to secure.

Brush the top of the pastry with a little water and sprinkle over the remaining 1 tablespoon of white sugar.

Cut slits 3cm apart over the top of the pastry. This is important to allow excess steam to escape, which keeps your pastry crisp.

Leave the shortcake on your baking paper, slide it onto your hot tray. Bake for 30-35 minutes or until the pastry is golden and crisp. Set aside for 10 minutes to cool slightly.

Dust with icing sugar and serve warm with cream or ice cream.

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Recipe adapted from Tradicionalna Kuhinja 2 by Itana Popic, Eliana Plese and Boris Kauzlaric

Serves 5-6

1kg chuck steak, cut into 2-3cm cubes
400g onions, diced
2 cloves garlic, finely chopped
50 grams flat pancetta, diced
100ml tomato paste
400g potatoes, peeled, cut into 2cm cubes
1 red capsicum, seeded, diced
1 green capsicum, seeded, diced
1 teaspoon vegeta
oil, for frying
Salt and pepper, to taste


Add 2-3 tablespoons of oil to a large saucepan. Heat over a low-medium heat. Add onions and sauté for 4 minutes or until the onions have softened.

Add garlic and pancetta, sauté, for a further 1 minute.

Add the meat, cook, stirring, until browned lightly. Season with salt and pepper.

Add the tomato paste, stir through, cook, stirring for 1-2 minutes.

Add vegeta and just enough water to completely cover the meat. Bring to the boil, reduce heat to low and simmer for 40 minutes.

Whilst the meat is cooking, peel the potatoes and cut them into a bite sized dice.

Add the potatoes and the red and green capsicums into the meat mixture. Top up with more water, if needed, so all the ingredients are covered with water. Bring to the boil, reduce heat to low and simmer a further 45-50 minutes, or until the meat is soft and the vegetables are cooked.

Serve with crusty bread or with soft polenta.

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Recipe adapted from The Australian Women's Weekly Cookbook 'Spanish'

Makes 25-35

1 cup (250ml) water
1 tablespoon caster sugar
90g unsalted butter, chopped coarsely
150g plain flour
2 tablespoons cocoa powder
2 eggs
Vegetable oil, for deep frying

Cocoa Sugar:
110g caster sugar
2 tablespoons cocoa powder


Make your cocoa sugar.

Place the water, sugar and butter in a medium sized saucepan. Bring to the boil.

Once boiling, add the flour and cocoa, beat with a wooden spoon over a high heat until the mixture comes away from the base and side of your saucepan and forms a smooth ball. This does not take long at all. Transfer the flour mixture to a small bowl, beat in the eggs, one at a time, using an electric mixer, beat until the mixture becomes glossy.

Spoon the mixture into a piping bag fitted with  a 1cm fluted tube.

Heat oil in a large saucepan. You will need at least 5cm of oil in your saucepan. Pipe 6cm lengths of the batter into the oil (cut off lengths with a knife). Deep fry churros, in batches, for about 5-6 minutes or until lightly browned and crisp. Drain on absorbent paper.

Roll churros in cocoa sugar. Serve warm.

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