Not sure what to cook for dinner? Try one of our recipes which are sure to keep the family happy.


We all have those moments where we're stumped for ideas on what to cook

Feel free to try out our recipes below to inspire your imagination and your taste buds.

Thai Hot & Sour Beef Noodle Soup

The Thai Beef Noodle Soup will serve around 4 People, with Preparation taking 10 minutes and a Cooking Time of 30 minutes

600 Grams of Rump Steak, Fat Trimmed
1 Tablespoon of Sunflower Oil
300 Grams of Button Mushrooms, Halved
2 Cloves of Garlic, Crushed
3cm Ginger, Finely Grated
500mL of Beef Stock
2 Tablespoons of Fish Sauce
3 Tablespoons of Palm Sugar or Brown Sugar
4 Long Red Chillies, Sliced Lengthways (Optional for Taste)
300 Grams of Carrots, Cut into long thin strips
300 Grams of Snow Peas, Thinly Sliced
2 Tablespoons of Lime Juice
200 Grams of Vermicelli Noodles, Soaked in Boiling Water until soft

1. Finely slice Beef across the grain and toss in oil. Preheat a large saucepan or wok. Cook Beef in batches until just golden. Remove from pan. Add mushrooms and cook until just golden and softened. Add garlic and ginger and cook until fragrant.
2. Add stock, 500mL of Water, fish sauce, sugar, chillies and carrot. Cook for 3-5 minutes or until the carrot is half cooked.
3. Return Beef to pan and add snow peas and lime juice to taste. Cook for 1-2 minutes or until Beef and snow peas are cooked to your liking
4. Divide vermicelli noodles between the serving bowls and top with soup.

You can also make Japanese Noodle Soup, you just need to switch the vermicelli noodles for udon or ramen noodles. Leave out the fish sauce and sugar and add some slice spinach or nori sheets, some hard-boiled egg halves and some toasted sesame seed to finish.

Beef Osso Buco

The Osso Buco will serve around 4 People, with Preparation taking 10 minutes and a Cooking Time of 2 hours

Osso Buco
4 Pieces of 2cm Thick Beef Osso Buco, Fat Trimmed (250 Gram Pieces)
Half Cup of Plain Flour
1 Tablespoon of Olive Oil
1 Brown Onion, Diced
2 Stalks Celery, Diced
2 Parsnips, Diced into Large Pieces
1 Cup of Red Wine
1 400 Gram Can of Chopped Tomatoes
1 Cup Veal or Beef Stock
4 Cloves of Garlic, Sliced
2 Sprigs of Rosemary
Mashed Potato and Steamed Spinach to Serve

1 Bunch of Parsley, Finely Chopped
1 Clove of Garlic, Crushed
1 Lemon, Zest Finely Grated
1 Tablespoon of Lemon Juice
1 Tablespoon of Extra Virgin Olive Oil

1. Preheat the oven to 160°C. Dust Osso Buco in flour and shake off excess.
2. Heat oil in a wide cast iron pan and cook Osso Buco on both sides until golden brown. Set meat aside. Add onion, celery and parsnip and cook until golden. Add wine and allow to boil for 1 minute. Place meat on top of vegetables, in a single layer if possible
3. Add tomatoes and stock to just cover meat, and then add the garlic and rosemary. Press a round of baking paper onto meat, cover with lid and cook in oven for 1½ - 1¾ hours until meat is very tender. Check half way through and add a little extra stock to cover meat if needed.
4. For gremolata, combine ingredients in a small bowl and drizzle with oil. Serve Osso Buco with gremolata, mash and spinach.

Lamb Green Curry

The Lamb Green Curry will serve around 4 People, with Preparation taking 15 minutes and a Cooking Time of 50 minutes

800 Grams of Diced Lamb Forequarter
1 Onion, chopped
1 Green Chilli, seeded and chopped
2 Tablespoons of Green Curry Paste
1½ Cups of Beef Stock
1 400 Gram Can of Coconut Milk
2 Tablespoons of Brown Sugar
1 Tablespoon of Fish Sauce
500 Grams of Pumpkin, peeled and cubed
1 Cup of Frozen Peas
Steamed Jasmine Rice to Serve

1. Season the lamb with salt and pepper, add a little oil, and mix well. Heat a large heavy-based pan over a medium-high heat. Brown the lamb in 2 or 3 batches. Remove each batch and set aside.
2. Add the onion to the pan and cook until soft. Add the chilli and curry paste. Stir for 2 minutes and pour in the stock. Bring to the boil, and then reduce heat to simmering point
3. Return the lamb to the pan, simmer for 30 minutes. Check that the dish simmers gently during the cooking time. Stir occasionally and adjust the heat if needed
4. Stir in the coconut milk, sugar and fish sauce. Add the pumpkin cubes and cook for a further 20-25 minutes or until the pumpkin is cooked and the sauce has thickened. Stir in the frozen peas during last 5 minutes of cooking. Serve with steamed jasmine rice

Mini Greek Lamb Burgers

The Mini Greek Lamb Burgers will serve around 6 People, with Preparation taking 10 minutes and a Cooking Time of 10 minutes

500 Grams of Lamb Mince
2 Spring Onions, finely chopped
2 Tablespoons of Chopped Fresh Dill
1 Clove of Crushed Garlic
Grated Rind and Juice of One Small Lemon
½ Cup of Fresh White Breadcrumbs
1 Egg
2 Tablespoons of Fennel Seeds
Pita Bread, Lettuce, Chopped Cucumber and Roasted Capsicum, Feta and Tzatziki to serve

1. Combine mince, onions, dill, garlic, lemon rind and juice, breadcrumbs and the egg. Mix lightly, shape into 12 small burgers. Lightly brush the burgers with a little oil and sprinkle with the fennel seeds.
2. Preheat the barbecue plate or pan to moderately high. Add burgers, lower the heat to moderate. Cook for 4-5 minutes each side, or until cooked. Turn them once only.
3. Serve burgers with pita, lettuce, cucumber, capsicum, feta and tzatziki.

Pot Roasted Pork Scotch with potato, fennel and tomato

The Pot Roasted Pork Scotch with potato, fennel and tomato will serve around 6 People, with Preparation taking 10 minutes and a Cooking Time of 45 minutes

1.5 - 1.8kg of Pork Scotch Roast, Trimmed
2 Tablespoons of Olive Oil
4 Cloves of Garlic, halved
2 Sprigs of Rosemary
2 Sprigs of Thyme
1 400 Gram Can of Diced Tomatoes
1 Cup of White Wine or Chicken Stock
3 Bulbs of Fennel, Washed and Halved
10 Chat Potatoes, Halved
Chopped Parsley to Serve

1. Trim pork roast well and season with salt and pepper
2. Heat oil in a large deep pan over medium heat and add garlic to the pan. Brown the pork roast well on each side.
3. Add the herbs to the pan along with the tomatoes and white wine. Reduce the heat to a simmer and cook covered for 20 minutes.
4. Remove the lid and turn the roast, add the fennel bulbs and potatoes to the pot, cover and cook for a further 20-25 minutes until potatoes are tender.
5. Remove the roast and allow to rest prior to slicing. Serve with fennel and potatoes and a little of the cooking liquid. Garnished with finely chopped parsley and crusty bread.

Sticky Apple Pork Chops

The Sticky Apple Pork Chops will serve around 4 People, with Preparation taking 10 minutes and a Cooking Time of 30 minutes

4 Lean Pork Loin Chops, rind off
1 Tablespoon of Olive Oil
1 Cup of Brown Sugar
½ Cup of Apple Cider
2 Green Apples, peeled and quartered
2 Tablespoons of Seeded Mustard
2 Cinnamon Sticks, cracked
Crushed Boiled Potatoes to Serve
Braised Cabbage to Serve

1. Season pork chops with a little salt and pepper and brush with a little oil.
2. Brown pork chops for 1-2 minutes on each side in a fry pan - remove and set aside.
3. Combine the apple cider, brown sugar, seeded mustard and cinnamon sticks in a shallow frying pan and bring to the boil.
4. Add the pork chops and apples to the pan and simmer gently until the sauce is sticky, turning chops and apple frequently.
5. Serve hot with crushed boiled potatoes and braised cabbage.

Chicken Chasseur

The Chicken Chasseur will serve around 4 People, with Preparation taking 10 minutes and a Cooking Time of 20 minutes

1 Teaspoon of Olive Oil
4 Chicken Thigh Fillets, skin removed and sliced
2 Cloves of Garlic, crushed
1 Medium Brown Onion, chopped
150 Grams of Button Mushrooms, sliced
2 Sticks of Celery, sliced
1 Medium Capsicum, Red or Green, seeded and diced
1 Tablespoon of Plain Flour
1 Cup White Wine or Chicken Stock
2 Tablespoons of Tomato Paste
6 Spring Onions, chopped

1. Put the oil into frying pan and heat. Cook the chicken for 5-6 minutes until nearly cooked.
2. Add garlic and onion, cooking until onion is translucent. Then add mushrooms, celery and capsicum.
3. In a small bowl combine the flour and wine or chicken stock. Mix in tomato paste until smooth.
4. Pour onto chicken and stir well until mixture bubbles and thickens. Cover and cook for 7-10 minutes until capsicum and celery are tender.
5. Stir through spring onions and serve with rice or mashed potatoes.

Angel Hair Chicken Pasta

The Angel Hair Chicken Pasta will serve around 6 People, with Preparation taking 15 minutes and a Cooking Time of 70 minutes

6 Skinless, Boneless Chicken Breast Halves
¼ Cup of Butter
1 Package of Dry Italian-style Salad Dressing Mix
½ Cup of White Wine
1 Can of Condensed Golden Mushroom Soup
Cream Cheese with Chives
1 Bag of Angel Hair Pasta

1. Preheat oven to 165°C
2. In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil.
3. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over and bake for 60 minutes in the preheated oven.
4. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain.
5. Serve Chicken and Sauce over Pasta.