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Serves 4

Ingredients

• 400g Fresh Turkey Mince
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 1 tablespoon olive oil
• 300g low fat ricotta
• pinch of nutmeg
• 4 fresh lasagne sheets
• 700g bottle Italian tomato sauce
• 1⁄2 cup grated cheese
• 80g mixed salad leaves, to serve

Method:

• Preheat oven to 180°C. Heat olive oil in a non-stick frypan over medium heat. Add onion and garlic, cooking for 2 minutes until soft.
• Add turkey mince. Cook until it changes colour, breaking lumps with a wooden spoon.

Transfer to a bowl and allow to cool. Add ricotta and nutmeg, season with salt and pepper. Mix well.

• Cut each lasagne sheet in half crossways, forming two small rectangles. Place 1/3 cup of turkey mixture on one long side of the pasta, about 2cm in from the edge. Roll up.
• Spread half the tomato sauce evenly over the base of 4 individual or 1 large baking dish. Arrange cannelloni in dish. Spoon over remaining sauce and sprinkle with cheese. Bake for 35 minutes until pasta is cooked. Serve with salad leaves.

Serves 4

Ingredients

• 650g Fresh Turkey Mince
• 2 tablespoons olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1⁄4 cup tomato paste
• 1⁄2 cup chicken stock
• 400g can whole peeled tomatoes, finely chopped
• 1⁄2 teaspoon white sugar
• 400g penne pasta
• grated parmesan cheese, to serve

Method:

• Heat oil in a deep frying pan over medium heat. Add onion and garlic. Cook, stirring often, for 4 to 5 minutes or until tender. Increase heat to high. Add turkey mince. Cook, stirring with a wooden spoon, for 5 minutes or until browned. Stir in tomato paste and cook for 1 minute.
• Add stock, tomatoes with juice and sugar to pan. Stir to combine. Reduce heat to medium-high. Bring to the boil. Cook, uncovered, for 5 minutes. Reduce heat to low. Simmer, covered, for 1 hour. Increase heat to medium and boil gently, uncovered, for 10 minutes or until bolognaise is thick.
• Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain.
• Spoon pasta into bowls. Spoon over bolognaise sauce, top with parmesan and serve

Serves 4

Ingredients

• 500g Fresh Turkey Mince
• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 1 garlic clove, crushed
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1⁄2 teaspoon chilli powder, optional
• 400g can diced Italian tomatoes
• 420g can kidney beans, drained, rinsed
• 1⁄2 cup chicken stock
• 200g packet corn chips
• 2 cups grated tasty cheese
• 2 avocadoes
• 1 tablespoon fresh lemon juice
• 250g carton light sour cream

Method:

• Preheat oven to 200°C. Heat oil in a frying pan over medium heat. Add onion and garlic. Cook, stirring for 3 minutes or until onion is soft.
• Add coriander, cumin and chilli. Cook, stirring for 1 to 2 minutes or until aromatic. Increase heat to high. Add mince. Cook, stirring to break up mince, for 3 minutes or until browned.
• Add tomatoes, kidney beans and stock. Simmer, uncovered, for 10 to 15 minutes or until mixture thickens. Spoon into a 12-cup capacity ovenproof dish.
• Arrange corn chips over mince mixture. Sprinkle with cheese. Bake for 10 minutes or until cheese melts.
• Meanwhile, use a fork to mash avocados and lemon juice together. Spoon nachos into serving bowls. Top with avocado and sour cream. Serve.

Makes 8

Ingredients
60gm dried rice vermicelli
8 16cm round rice paper wrappers
8 medium butter lettuce leaves, washed
8 large cooked king prawns, peeled, de-veined and sliced in half lengthways
24 fresh mint leaves
1 small firm persimmon, julienned
1 small Lebanese cucumber, julienned
24 fresh coriander leaves

Dipping sauce:
1 tablespoon Japanese rice vinegar
4 tablespoons hoi sin sauce
1 tablespoon unsalted peanuts, roughly chopped

Method:

• Prepare rice vermicelli as per packet instructions, drain well.
• Combine all sauce ingredients for dipping.
• Place 1 rice sheet in warm water until just softened, remove from water place on clean, damp tea towel.
• Lay a lettuce leaf over the wrapper, top with 2 pieces of prawn horizontally, 3 mint leaves, a little persimmon, cucumber, rice vermicelli and 3 coriander leaves.
• Fold bottom of wrapper up over the filling, fold one side in, roll up tightly. Keep rolls under damp cloth while preparing remaining ingredients.
• Serve with dipping sauce.

Makes 12

Ingredients
1 1/2 cups wholemeal plain flour
1 cup plain flour
1/2 cup sultanas
2 teaspoons baking powder
2 teaspoons bicarbonate soda
1/2 teaspoon cinnamon
1 large egg, lightly beaten
1 1/2 tablespoons vegetable oil
3/4 cup honey
1 cup ripe persimmon pulp, mashed

Method:

• Preheat the oven to 180 C. Grease a 12-hole (1/2 cup capacity) muffin pan.
• In a large mixing bowl, combine all dry ingredients. In a small bowl combine all wet ingredients.
• Add wet ingredients to dry ingredients. Gently fold together until just combined. Over-mixing will create a tough muffin.
• Spoon into muffin pan, bake for 15-18 mins or until the tops bounce back. Serve warm or cooled.

Preparation time: 5 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients:
This recipe requires 2 medium custard apples.

1 tablespoon olive oil
400 grams chuck steak, trimmed of all visible fat, thinly sliced
1 large brown onion, chopped
3 tablespoons Korma curry paste
300 grams pumpkin, cut into 2cm pieces
2 cups reduced salt chicken stock
1 (400gram) tin no added salt or sugar chopped tomatoes
150 grams green beans, cut into 3cm lengths
1 cup water
2 cups custard apple segments, seeds removed
2 tablespoons fresh lime juice
2 tablespoons natural yoghurt
3 cups cooked jasmine rice
lime wedges to serve
fresh coriander leaves to garnish

Method:

• In a large heavy based frying pan heat half the olive oil. Brown meat, remove from pan and set aside.
• Heat remaining oil, cook onion for 2 minutes or until softened.
• Add curry paste to onion, stir well to combine.
• Return meat to pan with pumpkin, tomatoes and 2 cups of stock, stir well to combine. Bring to boil, reduce heat, cover and simmer for 15 minutes.
• Meanwhile, to make puree, blend 1 ½ cups custard apple segments with lime juice in a food processor or blender until smooth.
• Cover and refrigerate until needed.
• Add beans and 1 cup water to frying pan, simmer, uncovered for 5 minutes.
• Remove cover; add beans and 1 cup stock. Simmer for 5 minutes.
• Remove pan from heat, stir through custard apple segments, 1/2 cup custard apple puree and yoghurt.
• Serve curry immediately with rice, lime wedges and remaining custard apple puree. Garnish with coriander.

This recipe works well with lamb and chicken also.
The pumpkin can be replaced with sweet potato if desired.

Serves: 4
Preparation time: 5 minutes
Cooking time: 8 minutes

Ingredients:
2 large custard apples (4 cups), cut into segments, seeds removed
2 cm piece fresh ginger
1 fresh lemongrass stick
80 grams caster sugar
300 ml water
1/3 cup pure apple juice, no added sugar/no preservatives
2 tablespoons fresh lime juice
1 lime, zested

Method:

• Peel ginger, slice thinly. Bruise (lightly crush with the handle of a large knife) lemongrass and slice into rings.
• Put sugar and water in a small heavy based saucepan. Over a low heat stir to dissolve sugar.
• Bring to the boil, reduce heat, and add ginger and lemongrass.
• Simmer for 8 minutes or until syrup reduces and thickens slightly.
• Remove from heat and cool completely. The syrup can be refrigerated until needed.
• Strain syrup before serving.
• Divide custard apple between 4 glasses. Add apple juice, zest and lime juice to cooled syrup.

Pour equal amounts of syrup over custard apple and serve.

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4

Ingredients:
4 x 250gm firm white fish fillets, bones removed
1 tablespoon extra virgin olive oil

Crust:
1 cup macadamia nuts, chopped
¼ cup chopped fresh parsley leaves
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped marjoram leaves
1 small clove garlic, crushed
1 tablespoon fresh lemon juice
1 tablespoon grated lemon zest
2 tablespoon macadamia oil
Cracked black pepper to season
Roasted vegetables or salad to serve

Method:

• Preheat oven to 180c. Lightly oil a baking dish. Place fillets into a dish, brush lightly with remaining oil.
• In a small bowl, combine ingredients to form a thick paste. Spread macadamia crust over top of fish, pressing coat evenly.
• Bake fillets for 8-10 minutes or until flesh flakes when tested with a fork. Cooking time will depend on thickness of fillets.
• Serve with roasted vegetables or salad.

Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 4 (makes 12 – 15)

Ingredients:
1 x 325gm buttermilk pancake mix
1/3 cup toasted unsalted macadamia nuts, finely chopped
½ cup mashed ripe banana
Unsalted butter for cooking
¼ cup extra macadamias, roughly chopped to serve
Maple syrup to serve

Macadamia Butter
100gm unsalted butter, whipped until fluffy
¼ cup toasted unsalted macadamia nuts, finely chopped

Method:

• To make butter, fold macadamia nuts through whipped butter until well combined.
• Empty contents of pancake mix into a large bowl. Add water as measured on packet instructions plus ¼ cup extra, whisk until well combined. Gently fold through banana and macadamia nuts.
• Heat a little butter in a non stick frying pan over a medium heat, add enough batter to form a 10cm circle. Cook until bubbles form, turn and cook other side, remove from pan and keep warm in oven. Repeat process with remaining batter.
• Serve pancakes with macadamia butter, sprinkle with extra chopped macadamia nuts and drizzle with maple syrup.

Preparation time: 10 minutes
Freeze time: 4 hours minimum (best frozen overnight)
Makes: 2 Litres

Note:
Vanilla or chocolate ice cream can be used for this recipe

Ingredients
2 litres ice cream, softened
2 cups macadamia nuts, roughly chopped
300gms frozen raspberries (save 1/3 cup for serving)
150gm nougat
Extra roughly chopped macadamia nuts to serve

Method:

• Line a 20 x 10cm loaf tin with baking paper. Place ice cream into a large mixing bowl. Add macadamia nuts, raspberries and nougat to ice cream, using a spatula, gently fold through until just combined.
• Press ice cream mixture into lined tin, level top with spatula. Cover top with baking paper, place in freezer to allow ice cream to refreeze. This is best left overnight, or until ice cream is firm to the touch.
• Remove ice cream log from tin with the baking paper. Serve slices of log with extra chopped macadamia nuts and frozen raspberries.