Inside Lyndey's Kitchen| Episode 8 - The Secrets to Making Perfect Choux Pastry
The preparation and cooking of classic French choux pasty is presented before the cooked pastry shells are filled with cream, dipped in chocolate and served.
Results for «Cooking»
Inside Lyndey's Kitchen |Episode 9 - Best Sponge Style Cake
The quintessential cake, the sponge, is worth perfecting. When filled with cream and passionfruit it is a timeless classic.
Inside Lyndey's Kitchen | Episode 7 - Risotto Bianco The Basis for any Risotto
This Italian staple is demonstrated with tips and tricks including how to know when 'al dente' has been reached. Prawns and dill are added to create a variation
Inside Lyndey's Kitchen | Episode 6 - Cooking Fish Poaching
An impressive whole salmon poached in court bouillon and served with herbed yoghurt is demonstrated, covering tips and pressure points.
Inside Lyndey's Kitchen | Episode 5 - Cooking Fish Steaming and Pan Frying
Two common methods of cooking fish are explained and demonstrated. Snapper fillets are firstly steamed with chilli and ginger and then pan-fried to achieve a crisp skin.
Inside Lyndey's Kitchen | Episode 4 - How to Stir Fry
A classic Asian style chicken, vegetable and rice noodle stir-fry is demonstrated with an emphasis on best stir fry practices.
Inside Lyndey's Kitchen | Episode 3 - How to Make a Perfect Omelette
The easiest recipes are often the hardest to master without the benefit of expert tips. The method for creating a simple omelette is presented and cheese and mushroom filling variation is served
Inside Lyndey's Kitchen | Episode 2 - How to Cook The Perfect Steak
Three classic cuts are presented (rump, scotch fillet and new york also called sirloin or porterhouse). The new york cut is cooked in a frying pan;
Inside Lyndey's Kitchen | Episode 1 - How to Make Mayonnaise
Two methods are presented (by hand and using a food processor) and three variations are demonstrated: aioli, rouille and tartare.
Lyon, France
Head for Lyon today, the gastronomic capital of France. Let's discover a delicious cuisine with Carolyne in this beautiful old city.Head for Lyon today, the gastronomic capital of France. Let's discover a delicious cuisine with Carolyne in this beautiful old city.Head for Lyon today, the gastronomic capital of France. Let's discover a delicious cuisine with Carolyne in this beautiful old city.
Zucchini Fritters
Ben shows you how to prepare yummy italian zucchini fritters! INGREDIENTS (SERVES 2) 2 medium zucchinis, grated 1/2 cup cheddar cheese, grated 1/2 cup self raising flour 4 eggs Pinch of salt Pinch of pepper 4 kale leaves, sliced 1 avocado 1 salmon slice 1 tbsp almonds, crushed 100 g feta, roughly chopped
Wine-poached pears
Ben invites us to learn how to cook delish wine-poached pears! INGREDIENTS (SERVES 3) 500 ml Taltarni Mourvedre red wine 1/2 cup caster sugar 1 cinnamon stick 2 star anise 1 cup blackberries 1 cup water 3 Packham pears Pinch salt
White chocolate & Raspberry friands
Learn how to cook delicious white chocolate & raspberry friands with Ben Milbourne! INGREDIENTS (MAKES 14) 12 egg whites 360 g butter, melted 250 g almond meal 125 g plain flour 375 g icing sugar, add more if you need 1 vanilla pod, seeds scrapped Pinch of salt 75 g white chocolate 1/2 cup raspberries, dehydrated
Vegetarian burrito bowl
Ben Milbourne teaches you how to make a flavorful vegetarian burrito bowl. INGREDIENTS (SERVES 1) 700 g water soaked cashews 2 probiotic tablets Salt, to season Juice of 1/2 lemon 2 cups canned black beans 200 g marinated firm tofu 200 g kale 2 avocados, smashed 1 lime cheek 2 corn corn tortillas PICO DE GALLO 1 firm avocado, roughly chopped 1 red onion, finely diced 1 cucumber, roughly diced 20 cherry tomatoes, halved 1 lime, juiced 4 tbsp Hillfarm Garlic Infused Oil Pinch of salt 1/2 bunch
Vegetable hash
Learn how to cook easy vegetable hash with Ben Milbourne! INGREDIENTS (SERVES 2) 1 large sweet potato, roughly diced 1 medium celiac, roughly diced 1 chorizo, roughly chopped 1 tbsp oil 1 tbsp maple syrup Juice of 1/2 lemon Pinch of salt 3 eggs 180 g brie cheese, broken into pieces 10 heirloom cherry tomatoes, halved
Tortellini & Roast vegetables
Meet Ben to cook tasty tortellini and roast vegetables! INGREDIENTS (SERVES 2) 150 g pumpkin, diced 1/4 cauliflower, broken into florets 1 tbsp oil 1 cup butter beans 1 garlic clove, finely diced 250 g Barilla Collezione Three Cheese Tortellini, pre cooked Toasted pepitas, to garnish Toasted pinenuts, to garnish Goat's cheese, togarnish Vintage cheese, to garnish Fresh thyme, to garnish 1/2 lemon, juiced Parsley, to garnish
Tomato soup
Ben shows you how to prepare a yummy tomato soup! INGREDIENTS (SERVES 4) 1 tbsp oil 1 white onions, finely diced 2 tsp demerara sugar 2 garlic cloves, finely diced 5 sprigs thyme, leaves only 3 bay leaves Pinch chilli flakes, or to taste 3 star anise 2x 410 g Ardmona Crushed Tomatoes Salt, to taste 2 cups chicken stock 3 large fresh tomatoes, deseeded & diced 200 g Barilla Ditalini Rigati, pre-cooked 1/4 cup oregano leaves
Tomato Bacconcini Tart
INGREDIENTS (SERVES 4) 2 sheet Borg's Puff Pastry 10 cherry tomatoes, deseeded 1 tbsp olive oil Pinch of salt 3 garlic cloves, finely sliced 2 tbsp fresh oregano 3 baby bocconcini, torn 3 slices prosciutto 2 tbsp fresh mint
Straweberries & Cream
Ben shows you how to prepare tasty strawberries with cream! INGREDIENTS (SERVES 4) 1 vanilla pod, beans only 250 g strawberries 1/4 cup icing sugar 30 ml gin Salt, to taste 1/2 cup mascarpone 1 cup cream Shortbread biscuits, to taste (Ben uses 3) Micro herbs, to garnish
Steak with mediterranean salad
Ben Milbourne teaches you how to make a delectable steak with mediterranean salad. INGREDIENTS (SERVES 2) 1tbsp oil 2 scotch fillet Pinch of salt 1/2 cucumber, chopped 1/2 red capsicum, chopped 1/2 red onion, roughly sliced 10 cherry tomatoes, cut into half 1 truss tomato Juice of 1 lemon 1 tsp chilli flakes 1 tbsp oreganoBen Milbourne teaches you how to make a delectable steak with mediterranean salad.
Spicy Salami Penne
Join Ben Milbourne to learn his unique recipe of spicy salami penne. INGREDIENTS (SERVES 3) 410 g Ardmona Crushed Tomatoes 250 g Barilla Penne Rigate, pre-cooked 1/2 red onion, thinly sliced 5 cherry tomatoes, halved 150 g Hungarian salami, minced 1 red chilli, thinly sliced Basil leaves, torn 20 olives cheeks Salt, to taste 1/2 lemon, juiced
Spiced Lamb with Hummus
Ben Milbourne teaches you how to make delectable oriental spiced lamb with hummus! (SERVES 4) 1 cup chickpeas 1/2 cup Greek yogurt 1/4 cup tahini 1 garlic clove, diced 1 tsp ground coriander 1 tsp all spice 1 tsp KEEN'S Mustard Powder 1 tbsp water Juice of 1/2 lemon Pinch of salt 1 tbsp oil 1 knob butter Pinch chilli flakes 1/4 cup pine nuts LAMB INGREDIENTS 250 g lamb mince Salt, to taste Pinch chilli flakes 1 garlic clove, diced Juice of 1/2 lemon Parsley, for garnish Sourdough bread, toasted
Spiced Bread & Butter Pudding
Ben Milbourne teaches you how to make delectable spiced bread & butter pudding. INGREDIENTS (SERVES 6-8) 1 shot brandy 1/2 cup saltanas 350 ml milk 1 bay leaf 1 tsp ground allspice 1 sprig rosemary 5 eggs 3/4 cup brown sugar 3/4 cup cream Pinch of salt 1 small loaf sourdough bread, roughly chopped 100 g butter, chopped Demerara sugar, to sprinkle
Spiced Apple Cake
Learn how to cook a savory spiced apple cake with Ben Milbourne! INGREDIENTS 1/3 cup caster sugar 1 tbsp cinnamon 3 Royal Gala apples, cores removed & roughly diced CAKE BATTER 2/3 cup caster sugar 1 1/4 cup self-raising flour Pinch of salt 125 g butter, melted 3/4 cup milk 1/4 tsp nutmeg 1 tbsp vanilla bean paste 2 eggs 2 tbsp caster sugar, to sprinkle 1tsp cinnamon, to sprinkle
Smashed Pumpkin with Maple Pecans
Ben Milbourne teaches you how to make flavorful smashed pumpkin with maple pecans. INGREDIENTS (SERVES 4) 350 g butternut pumpkin, peeled & diced 1 1/2 cups pecan nuts 2 rosemary sprig 40 g butter 2 tbsp parmesan cheese, or to taste 1/2 cup maple syrup 3 thyme sprigs 1 tbsp oil Pinch salt
Shakshuka
Learn how to cook delicious Shakshuka with Ben Milbourne! INGREDIENTS (SERVES 2) 1 tbsp oil 1 red onion, sliced 1-2 garlic cloves, diced 1 tsp carne asada 1 tsp fennel seeds 1 tsp chilli flakes 1 tsp sweet paprika 1 tsp cumin, ground 1 red capsicum, diced 410 g Ardmona Crushed Tomatoes Salt, to taste 2 eggs Continental parsley, to garnish Goat's cheese, to garnish
Seeded Granola
Ben shows you how to prepare yummy seeded granola! INGREDIENTS (SERVES 1) 2 tbsp caster sugar 1 tbsp vanilla bean extract 1 tbsp butter 250 g honey 1 cup sunflower seeds 1 cup almonds, slivered 1 cup rolled oats 1/2 cup dried fig, roughly chopped 1/2 cup dates, roughly chopped 250 g strawberry, halved 250 ml honey 1 orange, zested 2 tbsp caster sugar 1/4 cup yoghurt Fresh strawberries, for garnish 1 tsp vanilla
Scotch Delight
Ben shows you how to prepare a tasty scotch delight! INGREDIENTS (SERVES 2) 2 kg piece scotch fillet 1 tbsp wholegrain mustard 2 leaves silver-beet 2 slices cheese 2 bacon rashers 4 button mushrooms 1 sprig rosemary 2 bay leaves 40 g herb butter 2 garlic cloves, whole
Schnitzel César Salad
Ben shows you how to prepare tasty schnitzel césar salad! INGREDIENTS (SERVES 2) 5 bacon rashers 4 slices sourdough bread Drizzle of olive oil 5 sprigs thyme Pinch salt 5 anchovy fillets 1 tbsp olive oil 1 garlic clove Pinch of salt 1/2 cup Greek yoghurt 1 tsp seeded mustard 1 lemon, juiced 2 chicken breasts, crumbed 1 cos lettuce 1/2 avocado, sliced
Salmon & Ricotta quiche
Ben shows you how to prepare yummy salmon & ricotta quiche! INGREDIENTS (SERVES 6) 4 eggs 300 ml cream 1 tsp chilli flakes, or to taste 1/2 cup ricotta 150 g salmon, finely diced 1 tbsp parsley, finely chopped 2 sheets Borg’s Puff Pastry
Rosemary Lamb Kebab
INGREDIENTS 3 large rosemary sprigs, remove 3/4 leaves 500 g lamb rump, large diced 1 red onion, cut into wedges 1 tbsp olive oil Pinch of salt 1 cup Greek yoghurt 1 tbsp preserved lemon, chopped 1 clove garlic, finely diced Pinch of chilli flakes 1 tsp ground coriander Juice 1 lemon 10 mint leaves, roughly chopped 1/4 cup fresh coriander, roughly chopped
Roasted Grapes & Ricotta
Join Ben Milbourne to learn his unique recipe of roasted grapes & ricotta! INGREDIENTS (SERVES 2) 2 tbsp brown sugar 2 tbsp honey Pinch of salt 1 cup mixed nuts 4 slices sourdough, toasted 150 g ricotta 1 bunch grapes, roasted Fresh grapes, for garnish Drizzle of honey 1 sprig rosemary, for garnish 1/4 cup pomegranate seeds, for garnish Drizzle of balsamic vinegar
Roasted Cauliflower Soup
Ben Milbourne teaches you how to make a delectable cauliflower soup. INGREDIENTS (SERVES 4) 1 head cauliflower, roasted florets 750 ml chicken stock 2 tbsp Barilla Pesto with basil & rocket Pepitas, to garnish Pine nuts, to garnish Pinch of salt Oil, to garnish
Roast Vegetables
INGREDIENTS 500 g sweet potato, diced 500 g butternut pumpkin, diced 2 tbsp maple syrup 2 whole sprigs rosemary 1 garlic clove, finely diced 1 red onion, cut into wedges 9 Dutch carrots, whole Pinch chilli flakes Juice of 1 orange 1 tbsp oil 2 pinches of salt Baby beetroots leaves, to serve
Roast Lamb Belly
Learn how to cook a delicious roast lamb belly with Ben Milbourne! INGREDIENTS (SERVES 4) 1kg rolled lamb belly 1 tbsp olive oil Pinch salt Rosemary, to garnish
Risoni Risotto
Ben invites us how to cook a delish risoni risotto. INGREDIENTS (SERVES 4) 1 tbsp oil 20 g butter 1 brown onion, finely sliced 250 g Barilla Risoni 350 ml sparkling wine 3 cups chicken stock 1/2 cup vintage cheddar, grated 1/2 cup Parmesan cheese, grated 1 sprig rosemary Salt, to taste
Rice Pudding
Ben invites us to cook a delish rice pudding! INGREDIENTS (SERVES 6) 300 ml Ashgrove Milk 100 g rice CUSTARD 3 egg yokes 125 g sugar 250 ml Ashgrove Full Cream 250 ml Ashgrove Milk 1 tsp vanilla essence 250 g vanilla whipped cream 4 leaves of gelatin, bloomed 5 pieces of chocolate-coated popcorn 1tbsp blueberry coulis 1 tulle
Pulled Pork Sliders
INGREDIENTS 1 tbsp smoked paprika 1/4 cup brown sugar 1 tbsp carne asada 1 tbsp KEEN'S Mustard Powder 1 kg pork shoulder 2 ancho chillies, flesh only 2 brown onions, diced 1 tbsp apple cider vinegar 1 tbsp worcestershire sauce 1 1/2 cups tomatillo salsa 2 x 410 g Ardmona Crushed Tomatoes Pinch salt 1 cup kidney bean 1/4 cup currants 1 tbsp oil
Prawns with Orecchiette
Learn how to cook savory prawns with orecchiette with Ben Milbourne! INGREDIENTS (SERVES 4) 1 tbsp oil 1 cup fresh breadcrumbs 2 garlic clove, diced 1 red chilli, diced Pinch of salt SAUCE INGREDIENTS 1 tbsp oil 1 red onion, diced 2 garlic cloves 1 red chilli 150ml cuvée rose 200 g raw prawns, shelled, finely chopped 15 cherry tomatoes 200 g Barilla Orecchiette, pre-cooked 1/2 lemon, juiced Pinch of salt
Prawn Sagnaki
Join Ben Milbourne to learn his unique recipe of prawn sagnaki. INGREDIENTS (SERVES 4) 1 tbsp olive oil 1 chorizo, thinly sliced 1 onion, diced 1 garlic clove, finely diced 1 red chilli, sliced 2 x 410 g Ardmona Crushed Tomatoes Salt, to taste 1/4 cup red wine vinegar 12 whole green prawns, raw 150 g feta cheese
Potato & Panzanella Salad
Meet Ben to cook a tasty potato & panzanella salad. INGREDIENTS (SERVES 4) 1 red capsicum, charred over open flame 6 potatoes, pre-cooked, roughly chopped 3 tomatoes, deseeded, roughly chopped 1/4 cucumber, deseeded finely diced 1/4 cup mint, roughly chopped 1/4 cup basil, roughly chopped 1/4 cup parsley, roughly chopped 100 g beget, torn Drizzle of olive oil Pinch of salt 1 shallot, finely diced 10 semi-dried olives, pips removed 1/4 cup creme fraiche Drizzle balsamic vinegar
Polenta Cake
Learn how to cook a delicious polenta cake with Ben Milbourne! INGREDIENTS (SERVES 4) 500 ml milk 60 ml lemon juice 150 g polenta 160 g caster sugar 110 g plain flour 1 tsp baking powder 1 tsp cinnamon 1 vanilla pod 2 eggs Pinch of salt 40 g butter 200 ml cream Drizzle of golden syrup
Pickled Red Onion
Ben shows you how to prepare tasty pickled red onions ! INGREDIENTS 2 tbsp apple cider vinegar 2 tbsp caster sugar 2 tbsp water 1 tsp mixed peppercorns 3 bay leaves Juice of 1 lemon Pinch of salt 11/2 red onions, sliced Bowl of iced water
Pesto & Pancetta Pizza
Ben Milbourne teaches you how to make delectable pesto & pancetta pizza. INGREDIENTS (SERVES 4) 1 store-bought pizza base 4 tbsp Barilla Pesto with Sundried Tomatoes 5 slices pancetta 150 g mozzarella cheese 100 g ricotta Pinch chilli flakes Drizzle of oil
Peri-Peri Chicken Skewers
Join Ben Milbourne to learn his unique recipe of peri-peri chicken skewers! INGREDIENTS (SERVES 2) 1 tbsp oil 1 tsp smoked paprika 1 tsp cayenne pepper 1 lemon, halved 2 chicken breast, chopped into large pieces 1/2 cup Greek yoghurt 1 garlic clove, crushed 1/2 coriander bunch, chopped Oregano, to wedge between chicken Salt, to taste
Pearl Barley Salad
Learn how to cook a savory pearl barley salad with Ben Milbourne! INGREDIENTS (SERVES 4) 2 breast chicken, sliced thinly 1 brown onion, diced 250 g mixed mushrooms 1 tbsp olive oil Pinch of salt 2 cup pearl barley, cooked in chicken stock 1 lemon, juice and zest 1 handful baby spinach 5 sprigs thyme, leaves
Passionfruit & Pineapple Pavlova
Ben meets Scotty McRae who is gonna teach us how to cook a sweet and fruity pavlova. INGREDIENTS (SERVES 2) 150 ml egg whites, (approximately 6 eggs) 150 g caster sugar 100 g icing sugar, sifted 30 g corn flour, sifted Pinch of salt 200 g pineapple, cut into circles and sliced thinly 1/4 cup passionfruit pulp
Pan Seared Flathead
Ben shows you how to prepare a tasty pan seared flathead. INGREDIENTS (SERVES 2) 1/2 cup plain flour 2 large pinches salt 2 large pinches pink peppercorns 1 flathead, on the bone Drizzle of oil 1 tbsp butter
Open chicken sandwich
Ben Milbourne teaches you how to make tasty Chicken Sandwich! INGREDIENTS (SERVES 2) 1/2 bunch fresh coriander 2 limes, juiced 1 cup plain yoghurt 1/4 cup tahini Pinch of salt 2 chicken breasts 1 tsp chilli flakes 1 tbsp oil 1 avocado, sliced 2 multigrain rolls Handful rocket
Open asparagus tart
Ben invites us to cook a delish open aspargus tart. INGREDIENTS (SERVES 4) Pre-baked Borg's Puff Pastry (see tips) 1 tbsp oil 1 bunch asparagus 100 g salami, thinly sliced 10 cherry tomatoes, halved 1 garlic clove, finely diced 1 tsp KEEN'S Mustard Powder Salt, to taste Parmesan cheese, to garnish
Onion tart
Ben shows you how to prepare a tasty onion tart! INGREDIENTS (mak 4) 1 sheet Borg's puff pastry 6 spanish onions, finely sliced 50g Ashgrove butter few sprigs of thyme 1 tsp red wine vinegar 1 tsp white balsamic vinegar 1 tbs sugar salt and pepper 1 egg whisked goats cheese, enough to serve
Olivia's Mexican Fiesta
Mexican food is easy to get very delicious flavours and also super healthy! Olivia Wells teaches you one of her mexican specialities! INGREDIENTS (SERVES 2) PICKLED CABBAGE 1/4 red cabbage, finely sliced Apple cider vinegar, enough to cover cabbage 1/2 lime, juiced Pinch of salt CORN SALSA 2 corn cobs, remove kernels 1 punnet cherry tomatoes, halved 2 spring onion. sliced 1/2 lime, juiced 1 tsp ground cumin 2 tbsp fresh coriander, picked leaves GUACAMOLE 2 avocado, diced 1/2 red onion
Mystery box
Ben shows you how to prepare an original mystery box! INGREDIENTS (SERVES 2) 1 chorizo, sliced 2 tbsp Hillfarm Garlic Infused Canola Oil 1⁄4 cup blanched almonds 1⁄2 cup sun-dried tomatoes 1 star anise Salt and pepper, to taste 1 Huon Wood Roasted Salmon fillet 1 lime cheek, juiced Goats cheese, shaved to serve Shaved parmesan, to serve Lime cheek extra, to serve 1 packet Barilla Pappardelle All'Uovo pasta
Mustard glazed ham
Learn how to cook savory mustard glazed ham with Ben Milbourne! INGREDIENTS (SERVES 6-8) 500 ml cola 5 sprigs thyme 2 tsp KEEN'S Mustard Powder 1/2 cup brown sugar 2 tbsp soy sauce 1/4 cup honey 1/4 cup orange marmalade 2 garlic clove, finely diced 1 tsp ground ginger 1/2 tsp ground cloves Pinch of salt 3 kg leg ham
Mussels Sambal
Ben Milbourne teaches you how to make flavorful mussels sambal. INGREDIENTS (SERVES 4) 1 red chilli, finely diced 1 green chilli, finely diced 2 cm ginger, grated 2 garlic cloves, diced 1 tbsp oil 1 tbsp palm sugar 1 tbsp soy sauce 1 kg mussels 1/2 cup coconut cream 1/2 cup desiccated coconut 1 bunch coriander, garnish
Mussel Ditaloni
Ben Milbourne teaches you how to make flavorful mussel ditaloni! INGREDIENTS (SERVES 2) 1 kg mussels 410g Ardmona Crushed Tomatoes 1 onion, diced 2 handful Ditalini Rigati Barilla 1 garlic clove, thinly sliced 1 red chilli, finely sliced 1 lemon, juiced 1 cup chardonnay Parsley, to garnish Drizzle of oil
Mini Quiche
Learn how to cook a delicious mini quiche with Ben Milbourne! Ingredients: Frozen puff pastry sheets 150g bacon chopped and fried 1 cup grated cheese 1-2 tsp chicken stock powder 4 eggs ¾ cup cream 4 shallots S&P Paprika to sprinkle
Leftover Curry Pie
Join Ben Milbourne to learn his unique recipe of leftover curry pie. INGREDIENTS (SERVES 4) 2 sheets Borg’s Puff Pastry Leftover fish curry 1 tsp KEEN'S Curry Powder 1 egg
Lamb Noisette
Ben invites us to show how to cook an irresistible lamb noisette! INGREDIENTS (SERVES 6) 2 kg lamb saddle 4 sliver-beet leaves 4 cheese slices 4 rashers bacon 10 prunes 20 dried apricots Bamboo skewers 1 lemon, zested Pinch of salt INFUSED OIL 1/4 cup olive oil 2 pinch of salt 1 lemon, zest 1 garlic clove, diced 2 rosemary sprigs, chopped
Jessie's Pickles
Ben invites Jessie Spiby, one famous masterchief finalist, who is gonna teach you how to cook tasty pickles! INGREDIENTS (MAKES 2 JARS) BASIC PICKLE 1/2 cup sugar 2 cups white vinegar 2 cups water 2 tbsp salt 4 quart-sized jars JAR 1: ASIAN VEG 3 medium carrots 1 daikon, peeled OR 20 radishes, skin scrubbed 1 telegraph cucumber, deseeded 2 birds eye chillies, quartered length ways 1 inch ginger, peeled and thinly sliced 1/2 red onion, thinly sliced Basic Pickling Mixture (see above)
Japanese Burger
Ben is in st Brandan-Shaw College to teach students how to cook an original japanese burger, INGREDIENTS (SERVES 3-4) 500 g chicken mince 2 tbsp pickled ginger, julienned 1 clove garlic, finely diced 1 cm ginger, finely diced 2 tbsp spring onions, finely sliced 1 tbsp light soy sauce 1 tsp sesame oil 1/2 cup breadcrumbs 1 tbsp oil 1/2 white onion, finely sliced 1/4 iceberg lettuce, finely sliced 1 tbsp cup Kewpie mayonnaise 4 wholemeal buns, toasted
Inferno Pizza
INGREDIENTS 1 store-bought pizza base 410 g Barilla Arrabbiata Sauce 1 chorizo, thinly sliced 1 tomato, deseed, roughly chopped 3 pickled onions, sliced 5 green olives, roughly chopped 1 red chilli, thinly sliced 1 tbsp pickled jalapeños 5 slices prosciutto, 100 g Persian feta cheese Parsley, for garnish
Indian Lamb Burger
INGREDIENTS (SERVES 3-4) 1 tbsp oil 1/2 brown onion, finely diced 500 g lamb mince 1 clove garlic, finely diced 1 small knob ginger, finely diced 1 tbsp KEEN'S Curry Powder Pinch of salt 1/4 iceberg lettuce, shredded 4 wholemeal rolls, toasted RAITA INGREDIENTS 1/4 cup mint, finely chopped 1/4 cup Greek yoghurt 1/2 cup cucumber, deseeded, diced Pinch of salt
Hidden Eggie Sausage Rolls
INGREDIENTS (MAKES 24) 1/4 cauliflower 5 brussels sprouts 150 g spec or bacon 500 g pork mince 1 tbsp salt 1 tbsp KEEN'S Mustard Powder 2 sheets Borg's Puff Pastry Egg wash
Hainanese Chicken
Join Ben Milbourne to learn his unique recipe of hainanese chicken! INGREDIENTS (SERVES 4) 1 1/2 kg free-range chicken, quartered into breast and wing, thigh and leg 1/2 kg free-range chicken carcasses (necks or legs or wings) 2 garlic cloves, roughly chopped 8 cm ginger, sliced 6 spring onions, roughly chopped 1 1/2 tbsp light soy sauce Big pinch of salt FRIED CHICKEN Oil, for frying 1 1/2 tbsp light soy sauce 1 tsp sesame oil Big pinch of salt NOTE: Can serve chicken steamed if not enough time
Guacamole
Meet Ben to cook a flavory guacamole. INGREDIENTS (SERVES 2) 1 packet corn chips handful of pork scratchings, roughly chopped 2 avocadoes 1 lime 1 tomato, diced 1/2 red onion, diced 1 green chilli, de-seeded and diced salt and pepper small bunch of coriander, roughly chopped
Grand Pacific Mussels
Ben meets the famous presentator from Taste Of Travel, Scotty McRae, to cook tasty Grand Pacific Mussels. INGREDIENTS (SERVES 4) 40 g butter, roughly chopped 1 tbsp olive oil 2 garlic cloves, finely diced 1/2 bunch parsley, roughly chopped 5 spring onions, roughly sliced 300 ml Clover Hill Cuvée Méthode Traditionnelle 1 red chilli, chopped 800 g mussels 100 ml cream Squeeze lemon, to serve
Goat's Cheese & Tomato Frittata
Ben shows you how to prepare yummy goat's cheese and tomato frittata. INGREDIENTS (SERVES 4) 7 eggs 2 chorizo, diced 5 leaves kale, broken 300 ml cream 3 tomatoes, roughly chopped 1/4 cup goats cheese 100 g vintage cheddar, grated 100 g manchego cheese, grated Pinch of salt
Geronimo Heirloom Tomato Salad
Ben invites Geronimo Herloom who shows us how to cook an irresistible tomato salad. INGREDIENTS (SERVES 2) 3 blanched tomatoes, sliced 6 heirloom tomatoes, sliced 4 olives, dehydrated 4 tomatoes, dehydrated House dressing Fresh basil Basil oil 2 white anchovies Salt, to taste 1 tbsp black olive sorbet
Fusilli Chilli
Learn how to cook delicious fusilli chilli. INGREDIENTS (SERVES 4) 1 tbsp oil 1 onion, diced 1 carrot, diced 1 celery, diced 2 garlic cloves, diced 750 g beef mince 1 tbsp cumin 1 tbsp coriander 1 tsp chilli flakes 1 tbsp smoked paprika 1 tbsp ancho chilli powder 2x 410 g Ardmona Crushed Tomatoes Pinch of salt 750 ml chicken stock Barilla Fusilli Pasta, pre-cooked 400 g tin borlotti beans 400 g tin red kidney beans Baby bocconcini, for garnish
Freycinet Fruit Salad
Meet Ben to cook a flavory freycinet fruit salad! INGREDIENTS (SERVES 4) 2 cups cream 8 tbsp honey Salt, to taste 2 mandarines, segmented and chopped into bite-sized pieces 2 strawberry punnets, roughly chopped 12 basil leaves Shiso, to garnish
Fresh Kingfish Salad
Join Ben Milbourne to learn his unique & fresh recipe of kingfish salad! INGREDIENTS (SERVES 2) 1 fennel bulb, shaved with a mandolin 1 red onion, sliced finely 1/2 lemon, juiced 1 tbsp lemon infused oil 1 1/2 tsp KEEN'S Mustard Powder 180 g Kingfish, sliced 1 tbsp dried cranberries 1/2 bunch mint leaves, for garnish pinch of salt
Fraise Royal Risotto
Learn how to cook an original risotto recipe with tastes of strawberries
Fennel & Lemon Roasted Salmon
Ben Milbourne teaches you how to make flavorful fennel & lemon roasted salmon! INGREDIENTS (SERVES 2) 1 fennel bulb, sliced thinly 2 salmon fillets, score skin Salt, to taste 1 lemon, zest & juice 1 tbsp Barilla Traditional Basil Pesto 50 g butter
Fancy Maccaroni Cheese
Follow all the steps of this maccaroni cheese recipe and you will get a suprisingly fancy dish! INGREDIENTS (SERVES 2) 1 tbsp olive oil 200 g pancetta, diced 3 shallots, diced 2 garlic cloves, diced 1 cup Brut 1 cup cream 150 g pecorino cheese, grated 150 g vintage cheese, grated 200 g Barilla Maccheroni, pre cooked 1 tbsp thyme, chopped Salt, for seasoning
Empanadas
Ben teaches us how to cook one of his favorite mexican streetfood speciality : empanadas. INGREDIENTS (MAKES 16) 1 chorizo, minced 1 onion, diced 1 garlic clove, diced 300 g minced beef Salt, to taste 1 red capsicum, diced 1/4 cup peas 1 red chilli, deseeded, finely diced 1 spring onion, sliced 1 tbsp dried thyme 1 pinch chilli flakes 1 tsp cumin 1 tsp sweet paprika 2 sheets Borg’s Shortcrust Pastry
Deconstructed Banofee Pie
Learn how to cook a delicious Banofee pie with Ben Milbourne! INGREDIENTS (SERVES 2) 1 1/2 cups sugar 1/4 cup water 20 g butter 1/2 cup cream Salt, to taste 1 cup creme fraiche 1 cup cream 1 sheet Borg’s Puff Pastry 3 bananas, roughly sliced
Crispy Skin Stripy Trumpeter
Ben brings you to the East coast of Tasmania to explain how to prepare a trumpeter freshly fished, INGREDIENTS (SERVES 2) 1 tbsp oil 2 fillets striped trumpeter Pinch of salt, to taste Lemon cheek, to serve
Crispy Salmon
Learn how to cook a savory crispy salmon with Ben Milbourne! INGREDIENTS (SERVES 2) 2 Huon salmon fillets, skin on Hillfarm canola oil, drizzle handful of rocket 1/2 fennel, shaved small handful of parsley, shaved 3 lemon wedges
Coq au Vin
Ben Milbourne teaches you how to make delectable French coq au vin! INGREDIENTS (SERVES 4) 500g Lenards chicken thigh fillets 1 cup plain flour Hillfarm canola oil 2 cubes of Ashgrove butter 10 mushrooms, whole 1 cup bacon, sliced 1 garlic clove, finely diced few sprigs of thyme few permento berries a dozen shallots, whole 2 tbs tomato paste 1 bottle Ghost rock pinot noir salt to season
Confit Pork Belly & Dukkah Rolled Eggs
Ben Milbourne teaches you how to make delectable confit pork belly & dukkah rolled eggs! INGREDIENTS Confit pork belly, pre-prepared 1 tbsp oil 2 eggs 1 tbsp white vinegar DUKKAH 1 tbsp fennel seeds 1 tbsp sesame seeds 3/4 cup pistachio nuts 1 tsp salt Pinch pepper 1 tbsp oil APPLE HOLLANDAISE 1 grannysmith apple, grated for juice 4 egg yolks 1 tbsp white wine vinegar 500 ml butter, melted 1 tsp dijon mustard Pinch salt & pepper Juice & zest of lime cheek, to garnish
Cola Braised Ribs
Ben Milbourne teaches you how to make flavorful and original cola braised ribs! INGREDIENTS (SERVES 3) 375 ml cola 1 brown onion, grated 1 garlic head 1/4 cup brown sugar 6 lamb ribs 2 chicken wings 2 chicken drum stick 2 chicken thighs Pinch of salt
Chocolate Zoats
Ben invites us how to show us how to cook irresistible chocolate zoats. INGREDIENTS (SERVES 1) 1/2 cup rolled oats 1 medium zucchini, grated 1 tbsp raw cacao 1 cup almond milk 2 vanilla pods, scrap beans out 1 scoop chocolate protein powder Ganana, to garnish Flaked almonds, to garnish Strawberries, to garnish
Choc Currant Cookies
There are lots of different variations on cookies and this is a really good one with oats, currant and chocolate! Ingredients Cooking spray 180 g (2 cups) rolled oats 80 g (½ cup) wholemeal self-raising flour 55 g currants ½ tsp mixed spice 125 ml (½ cup) golden syrup 1 large egg, lightly whisked
Chicken Quinoa Salad
Here is a "leftover" salad recipe from Olivia Wells! INGREDIENTS (SERVES 2) 2 chicken thighs 1 cup quinoa, cooked 1 cup corn salsa, to taste Guacamole, to taste Medium sweet potato, roasted Pickled cabbage, to taste Baby spinach, to serve Olive oil, to serve
Chicken mushroom fusilli
Ben shows you how to prepare yummy chicken mushroom fusilli. INGREDIENTS (SERVES 4) 1 tbsp oil 20 g butter 100 g shiitake mushrooms, roughly chopped 100 g oyster mushrooms, roughly chopped 50 g enoki mushrooms 2 chicken breast, diced Salt, to taste 250 ml Willlie Smith Bone Dry Apple Cider 1 cup cream Salt, to taste 1/2 bunch tarragon, chopped 1/2 bunch sage, chopped 250 g Barilla Fusilli, pre-cooked
Chicken involtini wrapped in Prosciutto
Ben shows us how to cook delish chicken involtini wrapped in prosciutto. CHICKEN INVOLTINI INGREDIENTS (SERVES 4) 1 kg chicken breast fillets 1/2 cup olive oil 1 garlic clove, grated 12 slices prosciutto 1 cup continental parsley, chopped 1 cup parmesan cheese, grated 1 cup plain flour 1 cup fresh breadcrumbs ROAST POTATO INGREDIENTS 6 purple potatoes 4 garlic cloves Salt & pepper, to taste 2 tbsp olive oil Fresh rosemary sprig
Chicken curry
Ben shows you how to prepare tasty Chicken curry! INGREDIENTS (SERVES 4) 1 tbsp oil 6 chicken thighs Pinch of salt 1 onion, diced 2 garlic cloves, finely diced 1 knob ginger, roughly sliced 1 tsp paprika 2 cinnamon sticks 5 cardamom pods 10 curry leaves 1 tbsp KEEN'S Curry Powder 1 tsp fennel seeds 1 stick lemon grass, just the white part 400 ml coconut milk 1 egg, lightly whisked Juice of 1 lime
Chicken & Chipolata carbonara
Meet Ben to cook flavory chicken & chipolata carbonara! INGREDIENTS (SERVES 4) 1 tbsp olive oil 6 rashers bacon, roughly chopped 6 shiitake mushrooms 100 g Italian sausage 3 shallots, diced 3 chicken thighs, roughly diced 6 chipolata’s, roughly chopped 5 sprigs thyme, leaves only 2 garlic cloves, diced Salt, to taste 250 ml dry cider 2 cups cream 300g Barilla Farfalle, pre-cooked
Chicken & Cheese toastie
Learn how to cook a delicious chicken & cheese toastie with Ben Milbourne! INGREDIENTS (SERVES 2) 1 cup apple cider vinegar 1 cup sugar 1 cup water 6 green chilli 1/4 bunch dill, finely chopped 1/4 bunch parsley, finely chopped 1/4 bunch coriander, finely chopped 1/4 cup baby capers 1/2 cup mayonnaise Sourdough bread, sliced and toasted on one side Gorgonzola cheese, to taste 2 breast chicken, cooked, shredded Provolone cheese, to taste 1 onion, finely sliced 1 tbsp olive oil
Cheese Stuffed Meatballs
Ben Milbourne teaches you how to make delectable cheese stuffed meetballs! INGREDIENTS (SERVES 4) 1 tbsp oil 1 brown onion, diced 2 garlic clove, diced 350 g pork mince 350 g beef mince 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground smoked paprika Salt, to taste 1/2 cup parsley leaves, chopped 1/4 cup cream 1 lemon zest and juice 350 ml Taltarni Sangiovese Cabernet Merlot 410 g Ardmona Crushed Tomatoes 2 tsp brown sugar 4 baby bocconcini Barilla Spaghetti, to serve
Cauliflower & Chickpea Soup
INGREDIENTS (SERVES 4) 1 head cauliflower, roasted florets 750 ml chicken stock 2 tbsp Barilla Pesto with basil & rocket Pepitas, to garnish Pine nuts, to garnish Pinch of salt Oil, to garnish
Candied Banana
Ben invites who shows us how to cook delish candied bananas! INGREDIENTS (SERVES 2) ½ cup icing sugar 2 Tbsp cold water 100g flaked almonds ½ cup caster sugar 4 banana’s 1 cup double cream, to serveBen invites who shows us how to cook delish candied bananas! INGREDIENTS (SERVES 2) ½ cup icing sugar 2 Tbsp cold water 100g flaked almonds ½ cup caster sugar 4 banana’s 1 cup double cream, to serve
Campfire Patatas Bravas
Ben shows you how to prepare tasty patatas bravas! INGREDIENTS (SERVES 2) 2 tbsp oil 2 chorizo, roughly chopped 300 g desiree potatoes, par-boiled, roughly chopped 1 tbsp tomato paste 1 tsp KEEN'S Mustard Powder 1 garlic clove, sliced 1 chilli, sliced 1 red onion, sliced Juice of 1/2 lemon 1 pinch salt Coriander, to garnish
Breakfast Sandwich
Ben shows you how to prepare a yummy breakfast sandwich! INGREDIENTS (MAKES 1) 2 eggs 150 ml cream Salt, to taste 4 tbsp ricotta 2 tbsp Sundried Tomato Pesto Barilla 2 slices wholegrain bread, toasted 1 tbsp butter, melted 4 slices ham, thinly sliced 4 slices Swiss cheese 1 tbsp dijon mustard
Braised Beef Brisket
Ben invites who shows us how to cook a delish braised beef brisket. INGREDIENTS (SERVES 1) 1 tbsp oil 2 kg beef brisket, cut into portions 1 brown onion, cut into thick wedges 1 garlic head, halved 2 sprigs rosemary 2 bay leaves 2 x 410 g Ardmona Crushed Tomatoes 1/2 cup balsamic vinegar 1/4 cup brown sugar 275 ml beef stock Pinch salt
Blueberry Drizzle Cake
Ben invites who shows us how to cook a delish bluberry drizzle cake! INGREDIENTS (MAKES 1 LOAF) 125 g butter 250 g caster sugar 3 small (or 2 large) eggs 250 g plain flour 1 tbsp baking powder 1/2 cup milk 1/2 desiccated coconut 2 lemons 150 g blueberries 1 tbsp fresh mint, finely chopped SYRUP 1 cup caster sugar 1/2 cup water Pinch salt