I’ve typically bought Yakitori chicken kebabs as a quick lunch when I’m out shopping from Japanese food court outlets. Yakitori are Japanese style chicken kebabs. My daughter and I whipped up these kebabs for a simple Friday night dinner. They are so easy to eat they would also be ideal for barbeques and parties. Read more…
With Australia day coming up I got to thinking about food I could make for my mates. Since i’m originally from New Zealand, I thought I’d put a bit of a Kiwi spin on things and make Kumara chips to pair with a good old spicy Aussie burger.
The Coles Grilled Range is great for barbeques with an awesome variety of cuts and flavours. My personal favourite is an oldie but a goodie that can be easily adapted for either a great dinner or a smash hit on the BBQ, Coles Grill Peri Peri Chicken Steaks.
Whilst a lot of people may be put off by peri peri thinking it’s too hot, this range has a bit of spice but no real kick meaning that it’s sure to be a hit even with those who can’t handle a bit of spice!
Is tender juicy chicken your favourite thing? How about beer? My friend Julia’s signature dish is beer can chicken. That’s right! A chicken with a can of beer stuck in its… umm… ”cavity”. It’s very un-ladylike. My friend is not a bogan, however she does have Jim Beam car matts that she swears came with the car when she bought it.
This recipe is so simple and makes the chicken moist and tender. Perfect for Australia day, BBQ, party with your mates or just when you want to see a chicken with a beer can holding it up in an odd way. It’s certain to bring a few giggles to your party.
My kids love any excuse to eat with their hands. San Choy Bau is the perfect meal for this. It’s quick to make, tasty and healthy to eat.
It’s a dish that can feed a large crew of people. Just double or triple the ingredients. Or add a bowl or rice if you’re feeling especially hungry. Read more…
It took me years to move past my fears and attempt a risotto. It seemed like a lot of hard work for something that could easily turn into a gluggy disaster or worse – a pot of burnt rice (eeek!)
6 months ago I finally decided to give it a go and, I’ve never looked back! At least once a month, I rely on this recipe to create a dish I feel confident to serve to family, dinner guests, freeze or store in containers for the week’s lunch.
Before I launch into the list of ingredients and recipe method, I have to let you know you need 2 key things to make this recipe happen: patience and a few pots.
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