Ingredients

2 1/2 cups (375g) self-raising flour
1 tbs ground ginger
2 tsp ground allspice
200g unsalted butter, chopped, softened
250g dark muscovado sugar
3 eggs, lightly beaten
10cm piece (50g) ginger, peeled, finely grated
250g sour cream, at room temperature
1/4 cup (60ml) milk
1 cup (250ml) molasses

Ginger Icing

1 1/2 cups (180g) icing sugar mixture
1 1/2 tsp ground ginger

Method

1. Preheat oven to 160°C. Grease a 20cm x 30cm x 5cm-deep baking pan and line the base and sides with baking paper.
2. Sift flour and spices into a bowl and mix to combine. Place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until thick and pale. Add eggs and beat to combine. Add ginger, sour cream, milk and molasses, beat to combine, then fold in flour mixture until combined.
3. Pour batter into the prepared pan and bake for 55 minutes-1 hour until a skewer inserted in the centre comes out clean. Set aside to cool completely in the pan.
4. For the ginger icing, sift the icing sugar and ginger into a bowl and gradually add 1 1/2-2 tbs water, stirring until well combined and smooth. Turn out cooled cake onto a wire rack, pour over icing and cut into pieces to serve.

Ingredients
​
1/3 cup (80ml) melted coconut oil
2 small onions, thinly sliced
10cm piece (50g) ginger, finely chopped
5 garlic cloves, finely chopped
800g skinless chicken thigh fillets
1/2 cup (140g) tomato paste
2 tsp each garam masala & ground turmeric
1 tsp each ground cumin, ground chilli & smoked paprika
2 cups (500ml) Massel Chicken Style Liquid Stock
200ml coconut cream
Chopped fresh green chilli, coriander leaves, thick natural yoghurt & steamed basmati rice, to serve

Method

1. Heat oil in a wide pan over medium heat. Add onion, ginger and garlic and cook, stirring, for 10 minutes or until fragrant and onion softens. Add chicken and increase heat to high. Cook, stirring often and using tongs to turn the chicken, for 5-6 minutes until chicken is browned all over.
2. Stir in tomato paste and spices, then add stock and coconut cream and simmer rapidly for 15 minutes until chicken is cooked through. Season, scatter with green chilli and coriander and serve with yoghurt and rice.

Ingredients

100g sashimi-grade salmon, cut into cubes
200g green beans, trimmed, blanched and refreshed
1 Lebanese cucumber, thinly sliced
2 long green shallots, thinly sliced
Baby herbs, to serve

Spiced Black Vinegar Dressing

1/4 cup (60ml) chilli oil
1/3 cup (80ml) extra virgin olive oil
2cm piece (10g) ginger, finely grated
1 tbs toasted sesame seeds
2 tbs Chinese black (chinkiang) vinegar

Green Goddess Sauce
​
1/2 cup coriander leaves, roughly chopped
1/2 avocado
2 tbs each hulled tahini & natural yoghurt
1 tsp sesame oil
1 tbs lime juice

Method

1. For the dressing, whisk together the chilli oil, olive oil, ginger, sesame seeds and black vinegar. Set aside.
2. For the green goddess sauce, in a small food processor, whiz all the ingredients together until smooth. Chill until needed.
3. Place the salmon, beans, cucumber and long green shallot in a bowl and with one-quarter of the dressing, season to taste and toss to combine. Divide green goddess sauce among plates and top with salmon mixture. Season to taste and scatter with baby herbs to serve.

​

Ingredients

1/3 cup (80ml) extra virgin olive oil
5 Roma tomatoes, halved
2-3 jalapeño chillies, halved
1 small white onion, sliced into 1cm-thick rings
1 garlic clove, crushed
¾ bunch coriander, leaves picked, stalks finely chopped, plus extra to serve
Juice & finely grated zest of 1 lime, plus wedges to serve
1 tbs Cajun spice mix
1 tsp brown sugar
600g monkfish (or other firm white fish), cut into 10cm pieces
4 soft small tortillas, warmed
Sliced avocado, thinly sliced red cabbage & sour cream, to serve

Method

1. For charred tomato salsa, heat a chargrill pan or barbecue to medium-high heat
2. Combine half the oil, tomato, jalapeño and onion in a bowl, season and toss to coat. Grill mixture, turning once, for 5-7 minutes until charred. Set aside on a plate to cool, then transfer to a food processor, add garlic, coriander leaves and stalks and lime juice, season well and pulse until coarsely chopped. Place in a bowl and set aside.
3. Combine Cajun spice, sugar and lime zest in a bowl, season, add fish and turn to coat. Grill, turning once, for 3-4 minutes until just cooked. Place on a plate, loosely cover with foil and rest for 2 minutes.
4. Place fish in tortillas over avocado, cabbage, sour cream, extra coriander and charred tomato salsa.
5. Serve with lime wedges.

Ingredients
400g angel hair pasta
1kg green prawns, peeled (tails intact), deveined, shells reserved
250g cherry tomatoes, halved
100g baby spinach leaves
Micro basil, to serve

Prawn Oil
1 cup (250ml) olive oil
5 lemon thyme sprigs, leaves picked
4 garlic cloves, bruised
1 each carrot and onion, roughly chopped
1 celery stalk, roughly chopped
2 bay leaves
1 tsp each fennel and coriander seeds
1 tbs tomato paste
6 flat-leaf parsley stalks
2 basil stalks
1 tsp sweet smoked paprika (pimenton)

Method

1. For the prawn oil, heat 1/2 cup (125ml) oil in a large saucepan over high heat.
2. Add reserved prawn shells, thyme leaves, garlic, vegetables, bay leaves, and fennel and coriander seeds.
3. Cook, stirring, for 5-6 minutes until shells are crisp and dry.
4. Add the tomato paste and cook, stirring, for 2-3 minutes until slightly darkened and caramelised.
5. Add the parsley, basil stalks and paprika, and stir to combine.
6. Add the remaining 1/2 cup (125ml) oil.
7. Reduce heat to low, and cook, stirring occasionally, for 15 minutes or until flavours infuse.
8. Remove from heat and allow to infuse for a further 15 minutes.
9. Strain the oil through a sieve, pressing down on the shells to extract as much oil as possible.
10. Discard solids and set aside.
11. Cook the pasta in a large saucepan of boiling salted water according to packet instructions. Drain.
12. Meanwhile, heat 2 tbs prawn oil in a large frypan over medium-high heat.
13. Add the prawns and cook, stirring, for 2-3 minutes until just cooked through.
14. Add tomato and spinach, and cook for a further 1 minute or until tomato is warmed through and spinach is wilted
15. Add drained pasta to pan with reserved prawn oil. Season and toss to combine. 
16. Divide among serving plates and top with micro basil to serve.