Spiced Fish Gnocchi Recipe

Serves: 4


500g Baza fish fillets

500g Gnocchi

3 Roma tomatoes

4 Cloves garlic, crushed

125ml Cream

120g Baby spinach leaves

½ Lemon

2 Teaspoons butter

1 Teaspoon Smoked paprika

1 Teaspoon Cajun spice

½ Teaspoon White pepper


Step 1: Prepare ingredients by crushing garlic cloves; dicing tomatoes into 1cm cubes; and slicing baza fish fillets into large 3cm by 3cm pieces.

Step 2: Place all spices in a small bowl.

Step 3: Pre-heat pan and add butter, when butter has melted add the crushed garlic and stir fry for 1 minute. Then add in the spice mix and allow spices to release their flavours (1 min). Then add baza fish fillets to pan, stir frying until fish starts to turn opaque (3 mins).

Step 4: Add diced tomatoes to pan and allow mixture to come to a gentle bubble, before adding cream to the pan.

Step 5: Meanwhile, bring a pot of water to a rolling boil and add gnocchi to pot, and allow to cook until the water comes back to a rolling boil (approx. 3-4 mins). Then turn off heat and drain.

Step 6: When the mixture with cream starts to bubble, squeeze juice of half lemon into the pan, and mix through. Allow to cook for a further 2-3 minutes, then turn off heat and stir in spinach leaves.

Step 7: Divide gnocchi among 4 bowls, and top off with the spicy fish mixture. Enjoy!

Quick Chorizo Rice Recipe

Serves: 4


2 Chorizo sausages

1 Brown onion

1 Cup frozen peas

2 400ml Cans crushed tomatoes with herbs

2 ½ Cups brown rice


Step 1: Cook rice, and let sit when finished.

Step 2: Dice onions into thick strips, and slice Chorizo sausages diagonally to increase cooking surface area.

Step 3: Pre-heat wok with cooking oil and pan fry Chorizo sausages until brown (approx. 10 mins), then remove from wok.

Step 4: With the wok still hot, cook onions until onions become transparent, then add frozen peas and cook for a further 2 mins.

Step 5: Return Chorizo to the wok and add tinned crushed tomatoes to the wok. Cook until tomato liquid begins to bubble.

Step 6: Add the cooked rice to wok and mix. Allow to infuse for 5 mins before dividing among 4 bowls.


This dish works well as a quick and easy mid-week meal, like a super easy and quick Paella! 

Kimchee & Beef Soya Milk Thermal Cooker Recipe

Serving: 4


600g Beef chuck steak

250g (one small tub) Kimchee

1 Brown onion

250g Oyster mushrooms

6 Cloves garlic

2 Birds eye chillies

1L Soya milk

Packet ramen noodles to serve

Apparatus: Thermal cooker


Step 1: Prepare ingredients by dicing chillies and garlic cloves into small pieces; slice up mushrooms and onions into wide strips; and dice beef into large 1cm cubes.

Step 2: Place chillies, garlic and onion into the thermal pot (on medium heat) and fry for 2 mins. When the mixture starts to stick, add the soya milk to the pot and bring to a boil.

Step 3: When soya milk has been boiling for a minute, add beef and mushrooms to the pot and allow cook (stirring) for 5 minutes, before covering and allowing to simmer for an additional 5 minute. Then place the thermal pot into its thermal shell. Allow cook for 4-5 hours.

Step 4: 15 minutes before serving, cook 4 packets of ramen noodles (according to packet directions). Meanwhile re-heat the pot on the stove, at this point  add the kimchee to the pot and bring to a boil.  Allow to cook for a further 5-10 mins.

Step 4: Drain ramen noodles and divide among 4 bowls, and ladle the kimchee beef soya milk mixture over noodles.


Due to the properties of soya milk,  be prepared to regularly stir the bottom of the pot avoiding the soya milk from sticking and burning.

Drink of the Month- Pear Soda

It all started when I asked my wife “Does anyone make a pear juice?”  Her answer was “Nup…except maybe some fancy schmancy brand in the refrigerated section that sells a teeny tiny bottle for $4?” So that day with our groceries’ we bought a jar of tinned pears, if I couldn’t have an affordable pear drink, then I’ll just make do with tinned pears (actually, they were in a plastic jar, the only tinned one on offer was too big).

That afternoon we ate at ‘Stax On Burgers’ where on their drinks list they had a Pine Pash Soda, which we  suspect was just tinned pineapple and fresh passionfruit blitzed together with carbonated water. Then I had a light bulb moment! We have a Soda Stream, and I have this jar of tinned pears! We can make our own Pear soda!


1 Jar Coles pear slices in juice

Soda water


Step 1: Pour half of the tinned pears with juice into a small jug, and with a stick blender blitz the pear into a puree.

Step 2: Pour pureed pears into a tall glass, then pour the remaining pears and juice into the small jug and also stick blend this batch.

Step 3: Pour all of the puree back into the jar in which it came in, and refrigerate.

Step 4: When you want your pear soda, pour the puree into a tall glass (half fill the glass), and top up with soda water! Enjoy!

If the Pear Soda isn’t sweet enough for you, you can add an additional teaspoon of sugar. But if you just like a chill refreshing drink which tastes of pear, half and half puree to soda water is perfect!

Now that we’ve worked this out, we can stick blend all sorts of tinned fruit!!!! And make our own soda, by just adding carbonated water! The sky’s the limits! Keep an eye out for our ‘Drink of the Month’, should prove to be a bit of fun!

Cauliflower and Pea Soup Recipe

Servings: 4


1 Head cauliflower

1 Brown onion

1 White waxy potato

6 Cloves garlic

2 Cups frozen peas

1L Salt reduced vegetable stock

1/3 Cup milk


Salt + Pepper

Toasted bread to serve


Step 1: Mince garlic, dice onion into small pieces, and peel and cut potato into small cubes.

Step 2: In a large pot, pre-heat oil, and when it starts to smoke, add garlic, onion and potatoes and allow to cook for 5 minutes. Then add vegetable stock and bring to the boil and allow to cook for 10 minutes.

Step 3: Meanwhile, cut cauliflower into small florets, and after mixture has boiled for 10 minutes, add cauliflower to pot.

Step 4: Allow mixture to cook for another 10 minutes with the cauliflower before adding the 2 cups of frozen peas. Add salt and pepper and cover with lid and allow to cook for 15 minutes.

Step 5: When cauliflower has softened, remove from heat and allow to cool for 5 minutes. Then with a stick blender, blend the soup until smooth. When smooth, add milk and use stick blender to mix in milk.

Step 6: Ladle soup into 4 bowls, topped off with diced chives, additional pepper, and serve with toast.


This is a surprisingly filling dish, and can easily be dinner on a night where you want to go meat free. You can double the portions and make extra for a second night or for lunch the next day.

Warm Chilli Spice Wine Recipe

Serves: 8


1.5L (2 bottles) Dry red wine

125g (1/2 cup) Sugar

3 Whole dry figs

1 Green apple

1 Orange

2 Birdseye chillies

1 6cm Cinnamon stick

1 Vanilla bean

2 Tablespoons whiskey


Step 1: Prepare fruits by slicing green apples and orange into quarters (with skin), while keeping figs whole.

Step 2: Prepare spices by slicing chillies into small pieces; slice vanilla bean in half; and split cinnamon stick.

Step 3: Pour wine into a large saucepan and add sugar, all fruits, and all spices. Bring to a boil and then turn down to a gentle boil and allow cook for 12 minutes stirring occasionally.

Step 4: Remove from heat and add 2 tablespoons whiskey and cover with saucepan lid and allow flavours to infuse for 15 mins.

Step 5: Strain the spiced wine, and serve warm.


A perfect warm treat on a cold winter’s night if you have a bottle or two of inexpensive wine lying around. Enjoy!