One of my favourite summer nibbles for a crowd using fresh ingredients including raw Salmon that is “cooked” with lime juice.   Add it to a bed of guacamole and scoop the deliciousness up with corn chips. Ingredients: 1 Salmon Fillet (approx 150g) 1 Cob of Corn 1/2 Red Onion 1/2 Punnet Cherry Tomatoes 2 Tbsp Fresh Mint 2 Tbsp Fresh Chives 1 Tsp Dried Paprika 2 Limes 1 Ripe Avocado 1 Tbsp Sour Cream Salt & Pepper Method: In a large bowl combine the guacamole ingredients, mash and mix until combined. Taste and adjust the seasoning to your liking.   In a second bowl mix together the chopped salmon *, tomatoes, red onions, sweet corn kernels, fresh herbs, dried paprika and mix together. Add the lime juice and a pinch of salt. Mix quickly.   To serve plate up on a lovely platter. Spread the guacamole on the base of the plate. Top with the tartare and garnish with sour cream dollops and extra coriander leaves. Serve with natural corn chips on the side.   *to chop the salmon easily; place fillet in freezer for 30 mins

Slow cooked sticky onion jam is my jam! I first had this as a nibble with Brie cheese and crackers at my friend, Ingrid's home. It literally blew my mind! You will LOVE this combo. Keep it on hand to add to pizza, toasted sandwiches, burgers and steak. Ingredients: 4 Red Onions 1/2 Cup Caster Sugar 1/2 Cup Red Wine Vinegar 1/4 Cup Water Method: Heat olive oil in a frying pan over med-high heat. Finely slice red onions and add to pan and cook, stirring for 10 minutes or until soft. Add caster sugar and red wine vinegar along with quarter cup water. Stir to combine. Reduce heat and let simmer for 20 minutes or until caramelised and liquid reduced.

I've been seeing pickled veg all over cafe menus for a while now so I'm a bit late to the pickled party! I thought it was definitely time to try this simple version. Perfect for salads, pizza, cheese platters and Bahn Mi, of course! Ingredients: 1 large or 2 small Red Onions 1 cup Vinegar  1 cup Water 2 tblsp Caster Sugar 1 tblsp Salt 1 Garlic Clove; peeled  Method: Peel and thinly slice the red onions.  On a stove top and in a saucepan add vinegar, water, sugar and salt.  Bring to a medium heat and stir until sugar dissolves approx. 1 minute.  Let cool completely.  Add sliced onions to a clean glass jar with a lid.  Push down the onions and fill the jar completely.  Add cooled liquid to jar with onions.  Put on lid and place in fridge for 2 hours or preferably overnight. 

I just had to try this!! And it did not disappoint!!   It was super easy (and fun!) to make.  You can double the recipe for a crowd. Ingredients: 2 Ripe Bananas 200g Dark Chocolate 4 Tblsp Peanut Butter 1/4 Cup Peanuts 1 Tsp Salt Method: Cut bananas into slices. Place on a tray covered in baking paper.  Break up chocolate and place into microwave safe bowl.  Microwave for several 30 sec bursts until melted.  Add peanut butter to a microwave safe bowl and heat for 20 sec until runny.  Cover bananas with peanut butter then the chocolate.  Sprinkle with peanuts and salt.  Place in freezer for 1 hour or until firm.  Store in the freezer. Consume with 1-2 days.

We all love a Zucchini Slice (I’ve been making it for 30 years!) so I decided to get a bit fancy and turn it into a pie with filo pastry. I adore the flaky texture and crunch of this pastry. Make sure you use a spring form pan so you can remove the pie easily! Ingredients: 1 Zucchini; grated with moisture squeezed out 1 Cup Grated Tasty Cheese 3 Eschallots/Spring Onions; chopped 1 Cup Self Raising Flour 5 Free Range Eggs; lightly beaten 1/3 Cup Vegetable Oil 1/4 Cup Fresh Dill; finely chopped 10 Sheets Filo Pastry Oil Spray Method: Preheat the oven 180.C Combine all ingredients in a large bowl and mix well (except filo pastry) Grease a springform pan with olive oil spray. Spray the first filo pastry sheet with oil spray and lay it in the pan with the most of the pastry hanging over the edge. Continue with the rest of the sheets as you work around the pan. Add zucchini batter. Smooth. Bring in the filo pastry overhang until batter is covered. Place in oven for 45-50mins. Remove and let cool 10 mins before serving.

This is a MUST MAKE! Raw broccoli in a salad?? Yes!! It’s an absolute game changer. I love that its a great all year round salad – but its especially pretty at Christmas. Ingredients: 1 Large Head Broccoli; chopped finely (stalk as well!) 1 Small Red Onion; chopped finely 1/2 Cup Almonds; chopped 1/2 Cup Dried Cranberries 1/3 Cup Olive Oil 2 Tblsp Apple Cider Vinegar 1 Tblsp Dijon Mustard 1 Tblsp Honey 1 Garlic Clove; minced 1/4 tsp Fine Sea Salt Method: Mix broccoli, red onion, almonds and cranberries in a large bowl. Add the rest of the ingredients into a glass jar, add lid and shake well. Add dressing to salad and mix well. Let sit for an hour for the flavours to develop. Serve on a lovely platter or bowl. Serve!

Two of my fave things…being lazy and eating lasagna! This one pan wonder is so delicious and super easy! Ingredients: 2 Tblsp Olive Oil 1 Brown Onion; Chopped 3 Cloves Garlic; Crushed 500g Beef Mince 200g Mushrooms; Chopped 300g Spinach Leaves 1 Zucchini; Chopped 2 Tblsp Tomato Paste 400g Can Crushed Tomatoes 700ml Bottle Passata 1 Chicken Stock Cube; Crumbled 1 Cup Water Salt And Pepper 375g Pack Fresh Lasagna Sheets 2 Cups Tasty Cheese 300g Bocconcini Cheese Fresh Basil Leaves Method: Preheat oven 180.C Heat oil in pan and add onion to cook for 3 mins. Add garlic, stir until aromatic. Add beef mince and break up until no lumps. Add mushrooms,spinach and zucchini. Stir and cook 3 mins. Add tomato paste, passata, crushed tomatoes, chicken stock cube and water. Stir. Simmer for 15 mins. Remove from heat and begin tearing up lasagna sheets and add one layer over the top. Push down pasta sheets so sauce is covering them. Continue to add pasta sheets. The more rustic the better! Make sure pasta is covered. Add cheeses and half of the basil leaves. Lid on and place in to oven 15 mins. Remove lid and cook another 10 mins. Add the rest of basil leaves for garnish. Serve!

I made this at Christmas…but honestly anytime is good to make and eat this! The freshness of the blueberries is lovely because it is quite sweet. Ingredients: 2 x 170g Pack White Chocolate Block; Melted 5 Arnott's Scotch Finger Biscuits; Chopped 2 Mini White Meringues; Chopped 1/2 Cup Macadamia Nuts; Chopped 1 Punnet Fresh Blueberries 2 Fresh Passionfruit Method: Add biscuits, meringue, nuts and blueberries in a large bowl.  Mix well.  Add cooled melted chocolate. Mix well.  Add to lined rectangle tray.  Smooth down then squeeze over passion fruit pulp.  Pop in fridge for 2 hours to harden.  Cut into squares and enjoy! Store in fridge.

I love using Orzo pasta (also known as Risoni) in a salad. It looks like rice and soaks up the dressing beautifully. This salad is often better the next day! Ingredients: 200g Orzo Pasta 1/2 punnet Mini Roma Tomatoes; chopped 2 radish; chopped 1/2 Red Onion; sliced 3/4 Cup Olives; some sliced some left whole 1 Lebanese Cucumber; chopped 1 large Sprig of Parsley; finely chopped 100g Feta Cheese; crumbled 2 Tblsp Basil Pesto (store bought or homemade) Olive oil 1/2 Lemon Salt & pepper Method: Cook Orzo pasta in boiling water in saucepan on stovetop for 12 minutes. Drain well and let cool. Add the rest of the ingredients to a large bowl then add cooled Orzo. Toss. Add basil pesto (and some olive oil to help loosen), juice of the lemon, salt and pepper. Toss well. Add to a serving bowl. Enjoy! Note: Add whatever salad ingredients you have on hand. Get creative! Capsicum, Zucchini, other fresh herbs. Feel free to make it your own!

This is a bit of a twist on the traditional Fried Rice…the addition of lime juice and lots of pepper makes it sing! Ingredients: 2 Tblsp Peanut Oil 1 Brown Onion; Peeled and Sliced 1/2 Red Capsicum; Chopped 2 Stalks Celery; Chopped 1 Cob Sweet Corn; Kernels Removed 3 Rashers Bacon; Chopped 2 Free Range Eggs; Beaten 1 Baby Buk Choy; Sliced 100g Baby Spinach Leaves 6 Cups Cooked White Long Grain Rice 2 Cups Cooked Chicken; Shredded 1/4 Cup Soy Sauce 3 Stalks Eschallots/Spring Onions; Sliced 1 Lime 1 Tblsp Sesame Oil 1 Tblsp Black Pepper 1/4 Cup Fresh Coriander; Chopped Method: Heat peanut oil in wok until hot. Add onion, red capsicum, celery, corn kernels and bacon. Cook 5 mins until golden. Move to the side of the wok and beaten eggs. Let set slightly then mix the egg around and cook with the vegetables. Add chopped baby buk choy and handful of spinach leaves. Stir. Add cooked rice and cooked shredded chicken. Stir. Add soy sauce. Stir. Turn off heat and add chopped eschallots (spring onions), the juice of a lime, sesame oil, loads of black pepper and coriander. Taste and add more seasoning if necessary. You can add whatever vegetables you have on hand – the more the better! Serve and enjoy!

Don’t bother cooking the broccoli… it’s so much better raw in this recipe! Ingredients: 1 head Broccoli; chopped finely including stalk    100g Feta Cheese; crumbled    1 cup SR Flour   1/2 cup milk   2 eggs; beaten   1 tblsp Onion Powder    Salt and pepper Method: Combine all ingredients in a large bowl. Mix well.    Heat oil in a pan and dollop in heaped tablespoons of batter.    Cook 3 mins and then flip and cook until 3 mins or until golden.    Repeat until all batter is used. 

An upside down tart is a game changer! Super simple, but by adding delicious combos you can turn it into an impressive lunch for friends. I used last nights roast vegetables leftovers to create this simple dish! Ingredients: 2 tblsp Olive Oil 2 tblsp Caramelised Balsamic Vinegar  2 cups roasted vegetables (like zucchini, capsicum, onion, potato, beetroot) 1/2 punnet Cherry Tomatoes; sliced Mozzarella cheese or Bocconcini balls 1 sheet puff pastry  4 tblsp grated Parmesan Cheese 1 egg; beaten Handful of Torn Fresh Basil Leaves Method: Preheat oven to 180. C Cover oven tray with baking paper.  Drizzle olive oil on a section of baking paper the same size as puff pastry sheet. Do the same with Balsamic vinegar.  Add tomatoes on top of the oil sections along with roast veg.  Add cheeses.  Season with salt and pepper.  Add Puff pastry on top of vegetables.  Pinch edges with a fork.  Brush the pastry with egg wash.  Add more grated Parmesan cheese on top if liked.  Add to oven and cook 20- 25 mins or until golden brown. Let cool slightly and flip tart over and serve with Basil leaves scattered on top.