Kangaroo Thai Green Curry Recipe

Serves: 4


500g Kangaroo steaks

2 Carrots

1 Large brown onion

1 Tin Maesri green curry paste

400ml Tinned coconut milk

Rice to serve


Step 1: Prepare ingredients by dicing up onions into wedges, slicing carrots diagonally into ovals, and slicing kangaroo steaks into bite-sized-pieces.

Step 2: Meanwhile, cook rice with your preferred method.

 Step 3: Pre-heat wok and stir fry kangaroo until they’re no longer rare (approx. 5 mins) and then remove from wok and set aside.

Step 4: Place onion and carrots into wok and stir fry for 5 mins, until they start to soften, and then add the green curry paste and aerate curry for a minute before adding coconut milk.

Step 5: Allow coconut milk to bubble before lowering heat to a simmer and allow cook for 10 mins before replacing kangaroo meat back into wok.

Step 6: Allow the mixture to cook for a further 5-8 minutes, until the kangaroo meat is cooked through. Serve curry mixture over rice.

Protein & Beta Carotene Congee Recipe

Serves: 4


3 Baza fish fillets

200g Fish balls

2 Carrots

500ml Fish stock

4 Cups water

2 Cups brown rice

Apparatus: Thermal cooker


Step 1: Place 2 cups brown rice and liquids (500ml Fish stock and 4 cups water) in the thermal pot, and bring to a boil.

Step 2: Meanwhile, prepare ingredients by peeling and chopping carrots into rough pieces, slicing fish balls into quarters, and cutting fish fillets into large pieces.

Step 3: When the rice has been boiling for 10 mins, add carrots, fish balls and fish fillets to the pot. Cover and allow to boil for a further 15 minutes (stirring occasionally).

Step 4: After 15 minutes, place pot into thermal shell and allow to cook for 5 or more hours.

Step 5: When ready to serve, remove pot from shell and bring back to a boil for 5 minutes to complete the cooking process. Serve among 4 bowls.


After the hours of cooking, the rice, fish and carrots will break-down into a thick congee, leaving you with a protein and beta carotene-laden meal!  

Thermal Pot Lamb & Eggplant Stew Recipe

Serves: 4


600g Lamb shanks (with bone)

1 Large eggplant

1 Large onion

1 Tin diced tomatoes

4 Cloves garlic

½ Cup beef stock 

1 Birds eye chilli

2 Teaspoons paprika

 ½ Teaspoon allspice

1 Teaspoon salt

1 Teaspoon pepper

Rice to serve

Equipment: Thermal pot


Step 1: Prepare vegetables, by dicing garlic and chilli into small pieces. Chop eggplant and onion into large chunks.

Step 2: Place vegetables in the thermal cooker pot, pour in beef stock and top off with the tin of diced tomatoes. Place on stove and cook.

Step 3: Add spices to the mixture, and then place the lamb shanks (with bone) on top. Cook covered for 15 minutes, before placing the pot in the thermal shell to cook for 5 hours.

Step 4: An hour before serving, cook rice.

Step 5: Before re-heating thermal pot, remove lamb shanks, the meat should be falling off the bone. Cut the meat into bite-sized pieces, then replace in the pot and re-heat for 10 mins. Serve over rice.

Chicken Curry with Banana, Apple and Tomato Recipe

Serves: 4


600g Chicken thigh fillets

2 Tomatoes

2 Bananas

1 Green apple

1 Brown onion

4 Cloves garlic

2 Birdseye chillies

1/3 Cup Panang curry paste 

400ml Coconut milk

2 Cups brown rice to serve


Step 1: Prepare ingredients, by dicing up chillies and garlic, chop onion into large wedges, apples into 1cm cubes (maintaining skin), tomato into wedges, and banana into slices.

Step 2: Cook brown rice.

Step 3: Chop chicken thigh fillets into small bite size pieces, and when wok is hot, stir fry chicken for 5-7 mins until partially cooked through. Then remove from wok.

Step 4: Add onions, garlic and chillies and stir fry for 5 mins until onion softens, then add Panang curry paste and allow to aromatise, before adding the coconut milk to wok. Bring to a boil and then turn down heat to a simmer and let cook for 5 mins.

Step 5: Add tomato and diced apples to wok and cook for 5 mins. Then return chicken pieces to wok and cook for a further 5 mins. And finally, add bananas and cook for a final 5 mins.

Step 6: Serve curry mixture over rice.

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!