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Spinach & Ricotta Pull-Apart

August 23, 2019

Our Spinach & Ricotta Pull-Apart is super easy to make; perfect for a quick party appetizer! Yes, we've jumped on the food rings bandwagon, and it's a fun ride!

This dish ticks every box in the flavour game: Creamy, salty, rich, sweet and with those delicate, fluffy pillows of Gnocchi heaven...I just wish we saved enough for tomorrow's lunch! This is one recipe that even Nonna will approve of! Buon Appetito!

Panko Crusted Coconut Chicken

August 02, 2019

If you've never heard of/tried Panko crumbed anything before, this is a perfect introductory recipe for you. For those with Panko experience, the coconut element is just a total game changer.

There is something about these two key ingredients that creates a wonderful and enjoyable food experience. Great for a weekend lunch or if you're entertaining a crowd - these can be whipped up in under an hour!

Ingredients

Chicken Breast | 1 Large
Shredded Coconut | 1 1/2 Cups
Panko Crumbs | 3/4 Cup
Salt & Pepper | 2 Tsp
Eggs | 2 Large
Milk | 1/4 Cup
Sriracha Sauce | 1 Tbsp
Vegetable Oil | For frying

Method
STEP 1 | Slice the chicken breast into medium sized strips. Set aside.

STEP 2 | In a small bowl, combine the coconut, panko, salt and pepper.

STEP 3 | In a separate bowl, whisk together the eggs, milk and sriracha sauce.

STEP 4 | Dip the chicken strips in the egg mixture to coat, and then into the coconut mixture, coating completely. Transfer the chicken strips onto a plate and repeat the process with all the strips.

STEP 5 | Fill a medium sized saucepan half way full of vegetable oil (enough to completely submerge the chicken strips). Heat the oil over medium heat until it reaches a temperature of 190C, or until small bubbles form when the back of a wooden spoon is placed in the oil.

STEP 6 | Place the chicken in the pan, 2 - 3 chicken strips at a time (so as to not crowed the pan). Fry for 3-4 minutes until golden brown. When the chicken is done, transfer to the paper towel-lined baking sheet.

STEP 7 | Serve hot with your favourite dipping sauce.

Pumpkin Soup

June 14, 2019

Do you want to know the REAL secret to making the best pumpkin soup? It's using LESS ingredients not more! Sometimes the simple things in life are the best! The other real secret is picking the sweetest type of pumpkin. We love to use the Kent when making this recipe because of it's perfect viscosity and incredibly sweet flavour profile (Yes, we love pumpkin soup...can you tell?)

Creamy Udon Soup with Pork Wontons

May 17, 2019

As the cooler nights return, our creamy Udon soup with pork wontons is the perfect meal to warm the whole family. With ingredients full of vibrant textures, and complimentary flavours - we're definitely adding this one to our favourites list! Don't be afraid of its complexities; each part of this recipe is really easy to make, and is well worth all the extra effort!