Spicy & Cheesy Thick Cut Vegetable Bowl Recipe

A healthy and tasty vegetarian recipe guaranteed to please the whole family!

Servings: 4


1 Head cauliflower

2 Carrots

2 Zucchinis

5 Cloves garlic

1 Birdseye chilli

1 Jar lasagne cheese sauce

2 Cups brown rice


Step 1: Prepare fresh ingredients by dicing chilli into small pieces, slicing garlic widthways, and separate individual cauliflower florets and cut in half, and chop each carrot and zucchini into equal thirds then slice thinly lengthways.

Step 2: Cook rice with your preferred method.

Step 3: Heat wok and first stir fry chilli and garlic for 2 minutes, before adding cauliflower and carrots- stir fry and add splashes of water to wok, and cover with a lid. Every couple of minutes stir and add a splash of water when required, until cauliflower and carrots start to soften (approx. 15 minutes).

Step 4: Add zucchini to wok and further stir fry/steam for an additional 5 minutes. Then add cheese sauce, stir to coat and allow cook for a further 5 minutes.

Step 5: Divide brown rice among bowls and top off with spicy & cheesy thick cut vegetable mixture. Enjoy!         

Shredded Potato and Pork Mince Bowl Recipe

Inspired by the traditional Potato bake, this quick and easy mid-week recipe takes the flavours of a potato bake minus the lengthy cooking time!

Servings: 4


2 Large potatoes

1 Large brown onion

6 Cloves garlic

500g Pork mince

1 Cup cooking cream

Spices of your choosing

Rice to serve


Step 1: Cook rice with your preferred method.

Step 2: Peel potatoes, and then with the peeler shred potato into thin strips. Dice onions into small pieces and crush garlic.

Step 3: In a hot wok, add cooking oil and fry onions and garlic for 5 minutes until it starts to soften. Then add potato shreds and stir fry for 5 minutes.

Step 4: Add pork mince to the mixture, and stir fry for a further 5 minutes, before adding cooking cream to the wok. Add a sprinkle of spices (whatever you have around the house e.g. Cumin, Cajun, Paprika, etc.). Bring the cream to a boil and turn down and allow simmer for 10 minutes, stirring regularly.

Step 5: Divide rice into 4 bowls and serve potato and pork mince mixture over rice.

Lamb Chop and Spiced Cranberry Couscous Recipe

Lamb chop and Spiced Cranberry Couscous Recipe

A quick and tasty 15 minute mid-week dinner recipe!

Serves: 4


8 Lamb chops

2 Cups couscous

½ Cup dried cranberries


100g Bag baby spinach leaves


Step 1: Boil 1L water in a kettle and pre-heat frying pan.

Step 2: In a medium size mixing bowl place 2 cups dried couscous, spices of your choosing (e.g. 1 teaspoon each of Cajun spice, Paprika, Cardamom etc.), and dried cranberries. Then add 2 cups boiling water from kettle. Allow sit for 10 minutes, until all liquids have been absorbed.

Step 3: Meanwhile fry lamb chops in 2 batches (3.5 minutes each side), and remove and let rest while dividing couscous into bowls.

Step 4: Line bowls with baby spinach leaves, then divide spiced cranberry couscous mixture among 4 bowls, and serve with 2 lamb chops per bowl.

Grilled Pork in Red Sauce Recipe

Serves: 4


500g Thin cut pork steaks

3 Tomatoes

1 Red capsicum

1 Tin crushed tomatoes

1 Birdseye chilli

3 Teaspoons soya sauce

Salt & Pepper to taste

Serve with rice and Mozzarella cheese


Step 1: Prepare vegetables by dicing capsicum into 1 inch squares; slicing tomatoes into wedges, and chopping chilli into small pieces.

Step 2: In a wok, grill pork steaks until no longer pink, and set aside.

Step 3: Stir fry capsicum and chilli in the wok for 5 mins, then add fresh tomatoes, and continue cooking for 2-3 mins, before adding crushed tinned tomatoes. Allow the tomato mixture to bubble before turning down the heat and adding the soya sauce and seasonings.

Step 4: Slice into thick strips and add pre-grilled pork to the mixture and continue cooking for another 5 mins before taking wok off the heat.

Step 5: Serve over rice, with mozzarella cheese sprinkled on top.

Green Curry Fish Congee

Serves: 4


3 Baza fish fillets

150g Fish balls

1 Tin Green curry paste

500ml Fish stock

2 Cups brown rice

6 Cups water

Apparatus: Thermal cooker


Step 1: Prepare ingredients by slicing baza fillets into large chunks and dicing fish balls into halves.

Step 2: Meanwhile, bring water and fish stock to a boil, add rice and allow cook for 10 minutes.

Step 3: Add fish, fish balls, and green curry paste to pot. Allow cook for another 10 minutes. Then cover and place pot into thermal shell. Allow cook for 4-5 hours.

Step 4: 15 minutes before consuming, remove pot from thermal shell, re-heat on stove and serve.

Slow Cooker Beef Goulash Recipe

Serves: 4


750g Chuck steak

1 Large onion

2 Carrots

500ml Beef stock 

250ml Water

4 Cloves garlic

100ml Tub tomato paste

2 Teaspoons paprika

½ Teaspoon pepper

Rice to serve

Apparatus: Thermal cooker


Step 1: Prepare ingredients by mincing up garlic; dicing onion into rough wedges; peeling and chopping carrots into ovals; and dicing chuck steak into 1 inch cubes.

Step 2: Place onion, garlic and carrots into the thermal cooker pot, heat on stove, stirring.

Step 3: Add beef stock, water and tomato paste and bring to a boil. Then add paprika and salt.

Step 4: After the liquid has begun to boil, add chuck steak to the pot and cook for 5 minutes before placing thermal pot into the thermal shell. Allow cook for at least 4-5 hours.

Step 5: 45 minutes before dinner, cook rice.

Step 6: When rice has finished cooking, remove pot from thermal shell, and re-heat on stove until the stew returns to a boil. Serve over rice.