Recipe courtesy of Australian Lamb Serves 4 | Prep 10 Mins | Cooking 25 Mins Ingredients 2 lamb mini roasts (about 350g each) 1 tbsp sesame oil 1 tbsp five spice powder 300g thin egg noodles, cooked 2 carrots, peeled and cut into thin sticks (julienned) 2 shallots, finely sliced 2 Lebanese cucumbers, seeded and cut into thin sticks 2 small limes, juiced ⅓ cup soy sauce 2 tsp caster sugar ½ bunch fresh coriander 1 large red chilli, thinly sliced Sesame seeds, to serve Method Preheat the oven to 220ºC. Brush the sesame oil over the lamb. Sprinkle with five spice powder and rub in evenly. Place the lamb on a rack in a roasting dish. Roast for 15 minutes for rare, 25 minutes for medium, or 30 minutes for well done. For ease and accuracy use a meat thermometer. Remove lamb, cover loosely, rest lamb for 10 minutes before serving. While lamb is resting toss together the cooked egg noodles with the carrot, shallots and cucumber. Whisk together the lime juice, soy sauce and caster sugar. Toss with the noodle mixture and coriander. To serve thinly slice the lamb and serve with the noodle salad and sprinkle with sesame seeds and chilli. Tips Always rest your meat after cooking. This gives the juices in the meat a chance to redistribute, giving a more juicy and tender result. Transfer the roast to a plate and loosely cover with foil, stand the meat to rest in a warm place.

Recipe courtesy of A Better Choice Serves 4 | Prep 105 Mins | Cooking 45 Mins Ingredients 500 grams portobello mushrooms, sliced 1 onion, finely chopped 2 garlic cloves 1 egg, whisked 1 tablespoon olive oil 2 sheets of puff pastry 2 teaspoon sesame seeds Salt and ground black pepper 1 cup grated cheese Method Heat oil in a large frying pan. Add the onion and cook for 5 minutes, then add the mushrooms and garlic then cook over medium high heat for another 5 minutes, stirring occasionally. Add salt and pepper and cook for another 5 minutes or until the mushrooms are cooked through and liquid has disappeared. Set aside and let filling cool. Lay out puff pastry. Add mushroom mixture and grated cheese to the centre of the pastry sheet. Leave a 2cm edge around the outside. Place the other puff pastry sheet on top. Trim the edges and use a fork to crimp the edges. Brush the pastry with egg wash and cut steam holes in a pretty pattern. Sprinkle with sesame seeds. Place on a lined backing tray and cook in a 180 degree oven for 30 minutes or until golden.

Recipe courtesy of Australian Beef Serves 6 | Prep 5 Mins | Cooking 25 Mins Ingredients 6-8 thick beef sausages (preferably with an added flavour, e.g. Morocccan) 400g penne pasta, cooked 750g pasta sauce (preferably with some herbs and garlic included) 200g parmesan cheese, grated 75g pine nuts, toasted 20ml red wine vinegar 20ml olive oil Method We’re going to use the sausages to make meatballs. Remove the skin and use around 1tbsp of sausage meat to roll into each meatball. Heat oil in frypan. Place the meatballs in the frypan, turning them occasionally so they cook evenly. Add the red wine vinegar to deglaze the pan. A deglaze is easy. The idea is to add sauce to the pan to steams off any bits of delicious flavours that are stuck to the bottom. Now add the pine nuts and pasta sauce, stirring to coat the meatballs. Allow some time for the sauce to heat in the pan together with the meatballs. Once the sauce has begun to simmer the cooked pasta can be stirred through. Then, put it all in a baking tray, add the cheese on top and place it in the oven until the cheese is melted and it looks yummy to serve!

Recipe courtesy of Lilydale Free Range Chicken Serves 4 | Prep 10 Mins | Cooking 20 Mins Ingredients 500g  Lilydale Free Range Chicken Mince 400g risoni pasta 200g grape tomatoes, quartered ¼ cup pitted Kalamata olives, sliced 1 tablespoon baby capers, rinsed 1 tablespoon finely grated lemon rind 1 egg, lightly beaten 2 tablespoons finely chopped oregano leaves ½ cup breadcrumbs 100g Greek feta, crumbled 2 tablespoons olive oil ¼ cup mint leaves Mixed leaf salad and lemon wedges, to serve (optional) Method Cook risoni in salted boiling water according to packet directions. Drain and return to the pan. Add tomatoes, olives, capers and remaining olive oil. Season and toss the ingredients through. Set aside. In a large bowl combine the Lilydale Free Range Chicken mince, lemon rind, egg, oregano, breadcrumbs and half the feta. Season and stir to combine. Roll heaped tablespoons into balls. Heat oil in a large, non-stick frying pan over medium high heat. Cook the meatballs for 8–10 minutes or until cooked through. Top risoni with meatballs and sprinkle feta and mint leaves. Serve with leaf salad and lemon wedges.

Recipe courtesy of Australian Pork Serves 4 | Prep 15 Mins | Cooking 15 Mins Ingredients 500g thin pork loin steaks (see tips) 2 tablespoons peanut or vegetable oil 1 red onion, peeled, halved and cut into 1cm wedges 2 garlic cloves, finely chopped 1 red capsicum, deseeded and cut into 2-3cm pieces 1 ¼ cups sliced fresh pineapple pieces (see tips for canned pineapple) 240g bottle sweet and sour sauce (see tips) Sliced green onions and steamed rice, to serve Method Pat pork dry with paper towel. Cut pork into 1 cm-thick strips Heat a wok over high heat. Swirl the oil around the wok. Stir-fry pork, in batches, for 2 minutes or until golden and almost cooked through. Transfer each batch to a plate. Add onion, garlic and capsicum to wok. Stir fry for 3 minutes or until vegetables just soften. Add pineapple to wok. Stir-fry for 1 minute. Add sweet and sour sauce. Bring to the boil and simmer for 2 minutes. Toss through pork. Cook for 1-2 minutes until the sauce is bubbling. Serve with sliced green onions and steamed rice. Tips  You can use pork stir-fry strips if preferred.  One 227g can drained pineapple rings, each cut into 4, can be substituted for the fresh pineapple.  There is a range of sweet and sour sauces in the Asian section of your supermarket.

Recipe courtesy of Australian Beef Serves 4 | Prep 35 Mins | Cooking 5 Mins Ingredients 12 Frenched lamb cutlets 1/2 tsp dried chilli flakes 1 spring fresh thyme, leaves picked 1 sprig fresh rosemary, leaved picked and chopped 1 tsp dried oregano leaves zest from 1 lemon Sea salt & cracked black pepper 1/4 cup olive oil 2 tsp lemon juice 100g Greek fetta 2 Lebanese cucumbers, chopped 2 vine ripened tomatoes, chopped 4 cups rocket leaves 1/2 cup tzatziki Method Combine chilli flakes, fresh herbs, lemon zest, and a generous pinch of salt and pepper. Arrange lamb cutlets on a large plate or shallow baking dish and sprinkle both sides with the herb mixture. Press the chops with your fingers to work the herbs into the meat. Drizzle cutlets with olive oil, turn to coat, and set in the fridge for approx. 30 mins before cooking. Preheat a heavy-based skillet or barbecue to medium-high. Cook the cutlets for 2 minutes each side for pink, juicy meat, or a little longer if you prefer your cutlets well-done. Transfer to a clean plate to rest, and drizzle with lemon juice. Toss together the feta, cucumbers, tomatoes and rocket and arrange over a platter. Top salad with lamb cutlets and the resting juices. Serve with tzatzki and lemon wedges.

Recipe courtesy of A better choice! Serves 4 | Prep 55 Mins | Cooking 20 Mins Ingredients 3/4 cup fresh broccoli florets cut to approx. 10 - 15 mm ¾ cup of fresh corn kernels 3 cups of shredded cheese, we used a mix of mozzarella, cheddar and parmesan 2 1/4 cups Panko breadcrumbs 4 eggs 1/2 cup all-purpose flour 1 tsp ground smoked paprika 2 tsp garlic powder Salt and pepper to season Vegetable oil spray Method Steam broccoli florets and corn kernels until beginning to soften. Whisk two eggs in a large bowl, add cooled broccoli florets and corn kernels, cheese, paprika, garlic powder, a pinch of salt, and ¼ cup of panko bread crumbs. (If you are using cream cheese in your cheese mixture only add enough egg to allow balls to form and stick together) Shape the mixture into balls using 1 x heaped tablespoon for each, they should be roughly golf ball-sized. Place in a single layer on a plate and refrigerate for at least 30min to set. Prepare crumbing station, using three small bowls. Add flour to one bowl, whisk two eggs in another bowl and add the remaining panko bread crumbs to the third bowl.  Remove balls from refrigerator, roll in flour and shake off excess, dip in egg and allow excess to drip off then roll in panko crumbs.  Spray or brush crumbed balls with oil and air-fry at 200C for approx. 20 – 25min or until golden. Serve warm with a sauce of your choice.

Recipe courtesy of Australian Lamb Serves 6 | Prep 10 Mins | Cooking 60 Mins Ingredients 1 kg diced lamb (trimmed of fat) 4 tsp olive oil 1 brown onion, chopped 1 medium sweet potato, cubed ½ cup korma curry paste ½ cup water ⅓ coconut milk 2 medium zucchinis, sliced ⅓ cup frozen peas, thawed Serve with roti, rice, natural yoghurt and mango chutney Method Coat lamb in 2 tsp olive oil. Heat remaining oil in the medium saucepan. Add onion and cook over low heat until soft. Remove from heat and add sweet potato. Heat a large frypan and brown lamb in 200g batches, transferring to the saucepan with the onion and sweet potato when browned. Add curry paste to frypan and cook for 1 minute before adding water. Stir to combine and pour into the saucepan. Bring the saucepan to the boil. Reduce heat and simmer covered for 45 mins. Add coconut milk, zucchini and peas and simmer for 5 mins or until tender. Serve with roti, rice, natural yoghurt and mango chutney.

Recipe courtesy of Lilydale Free Range Chicken Serves 4 | Prep 20 Mins | Cooking 30 Mins Ingredients 12 Lilydale Free Range Chicken Drumsticks ¼ cup roasted peanuts, roughly chopped 250g punnet baby cucumbers, halved diagonally Steamed jasmine rice, lime wedges and extra sliced red chilli, to serve Marinade ⅓ cup Kecap Manis 2 tablespoons lime juice 1 tablespoon peanut oil 3 garlic cloves, crushed 1 long red chilli, deseeded and finely chopped 1 teaspoon ground turmeric Method Marinade Drumsticks Add all ingredients to a screw-top jar. Shake to combine. Set aside.

Recipe courtesy of Australian Pork Serves 4 | Prep 30 Mins | Cooking 30 Mins Ingredients 1 Tablespoon olive oil 500g bottle Italian tomato pasta sauce (see tips) ½ cup beef or chicken stock Salt and black pepper, for seasoning 400g dried spaghetti Grated Parmesan and basil leaves, to serve Pork Meatballs 500g Pork mince 1 Small brown onion, finely grated 3 Garlic cloves, finely minced 1 Egg, lightly beaten 1/3 cup grated Parmesan 1/3 cup panko or dried breadcrumbs Method To make the pork meatballs, combine all ingredients in a large bowl. Mix until well combined. Using about 2 tbsp per meatball, roll mixture into balls. Place onto a tray, cover and refrigerate for 30 minutes (see tips). Heat oil in a deep, large frying pan over medium heat. Cook meatballs, turning often, for 5 minutes or until evenly browned. Transfer meatballs to a plate and set aside. Reduce the heat to medium. Add pasta sauce and stock to pan. Season with salt and pepper. Stir to combine. Cover and bring to the boil. Add meatballs to pan. Stir to coat in tomato sauce. Reduce heat and simmer, uncovered, stirring occasionally, for 20-25 minutes or until the meatballs are cooked through. Meanwhile, cook spaghetti in a large saucepan of salted water following packet directions. Drain spaghetti. Serve meatballs and sauce with spaghetti. Sprinkle with grated Parmesan and basil leaves to serve.

Recipe courtesy of Great Australian Seafood Serves 4 | Prep 10 Mins | Cooking 40 Mins Ingredients 4 x 200g Tasmanian Atlantic Salmon fillets, skin on   200g sugar snap peas 2 bunches broccolini, trimmed  fresh lemon to serve  sea salt Crushed sage potatoes  600g roasting potatoes, scrubbed and cut into 5cm chunks olive oil  sea salt and freshly ground black pepper   1 cup sage leaves Method First things first, preheat your  oven to 220 C. Par-cook the potatoes in a large pot of salted boiling water for 8 minutes. Drain well, leave to sit in the colander for a couple of minutes to get rid of any excess water – this’ll make ‘em super crispy. Then place them on a tray lined with baking paper and squish each potato with the back of a spoon or fork to lightly crush. Drizzle generously with olive oil, season and roast for 15 minutes. Turn the potatoes, add sage and  cook for another 15 minutes. Using your hands, rub each salmon fillet with olive oil and sprinkle with salt. Heat a large, non-stick fry pan over a medium-high heat and cook the fillets, skin side down for 5 minutes. If you want super crispy skin push down each fillet with an egg flip. Now turn and cook for another 2-3 minutes – the salmon should still be pink in the centre. Meanwhile, toss the sugar snap peas and broccolini into a large pot of salted boiling water for 2-3 minutes. Now you’re ready to plate up. Serve with a wedge of lemon if you’re feeling a bit fancy. Easy As

Recipe courtesy of Australian Beef Serves 4 | Prep 5 Mins | Cooking 10 Mins Ingredients 500g lean beef mince 1 tbsp vegetable oil 300g packet fresh superfood or shredded stir fry mix (carrot, cabbage, wombok, kale, broccoli) 2 tbsp sweet soy sauce plus extra, to drizzle 450g family size microwave brown rice packet 2 baby cos lettuce, leaves separated Mint leaves, toasted sesame seeds, to serve Method In a large non-stick frying pan, heat the oil over medium-high heat. Cook mince for 5 minutes, breaking it up with the back of a wooden spoon, until browned. Add the stir-fry mix and cook for 3 to 4 minutes, or until vegetables are just tender. Add kecap manis and toss to coat. Season. Meanwhile, prepare brown rice according to packet instructions. Set aside to cool for 1 to 2 minutes. To serve, place lettuce cups onto a platter, top with a couple of tablespoons of brown rice and then the mince mixture. Drizzle with a little extra kecap manis (if desired) and top with mint leaves and sesame seeds.