Heat 1 tablespoon of the oil in a small non-stick frying pan over medium heat. Add the garlic and chilli and cook for 1 minute or until golden brown and crisp. Set aside. Cook the pasta in a saucepan ...

Preheat oven to 150°C (300°F). Place the flour, sugar and butter in the bowl of a food processor and process for one minute or until a rough dough forms. Using the back of a spoon, press the mixture ...

To make the katsu curry fried chicken, place the curry powder, ginger, garlic, soy sauce, vinegar and sugar in a medium bowl and mix to combine. Reserve ¼ cup of the mixture and set aside. Add the ...

Preheat oven to 160°C. Lightly grease a 28cm fluted loose-bottomed tart tin. Place the butter, sugar, lemon and orange rind and vanilla seeds in the bowl of an electric mixer and beat for 6–8 minutes, ...

Preheat oven to 180°C. Heat the oil in a medium non-stick frying pan over high heat. Add the onion, garlic, rosemary and bacon and cook for 4–5 minutes or until lightly golden. Place in a large bowl ...

Place the butter, sugar and milk in a medium heatproof jug. Place in the microwave on high for 30 seconds. Remove the jug from the microwave and using a fork, whisk the mixture until it’s smooth. Add ...

Place the flour, baking powder and sugar in a large bowl and mix to combine. Place the egg, oil, vanilla and milk in a medium bowl and whisk to combine. Add the egg mixture to the flour mixture and ...

Preheat oven to 180°C (350°F). Place the apple, sugar, lemon juice and cinnamon in a large bowl and mix to combine. Transfer to a 1.5-litre-capacity ovenproof dish. To make the crumble topping, place ...

To make the coconut base, line a 20cm square slice tin with non-stick baking paper. Place the cashews, coconut and rice malt syrup in a food processor and process for 1–2 minutes, scraping down the ...

Place the cream, milk, sugar and vanilla in a large jug and whisk to dissolve the sugar. Pour the mixture into a 20 x 30cm metal slice tin and freeze for 2 hours 30 minutes or until firm and just ...

Cook the pasta in a large saucepan of salted boiling water for 8−10 minutes or until al dente. Drain, return the pasta to the pan and place over low heat. Working quickly, add the egg yolks, cream, ...

To make the sweet and sour dressing, place the lime juice, sugar and fish sauce in a non-metallic bowl and stir to combine. Set aside. Combine the chilli flakes and sea salt and rub onto the fish skin ...