Seafood Laksa (kind of)



This is another favourite from the weekend markets here in Darwin, each stall has their own recipe; all equally delicious. I wouldn’t ever claim this to be anywhere near an authentic replica, I used a lot of what I had on hand, and also tried to use a little less oil compared to the traditional recipes. I love this dish for that reason though, so long as you have a few of the key elements, you will no doubt be able to produce a delicious meal.

Another awesome part about this dish is that half of the elements don’t even get added until the very end, so, by putting all of these ingredients out on the table, you not only make for a colourful and exciting table full of food, you also allow people to top their soups in whichever way they choose. This is a great way of catering for a mix of, meat eaters, seafood lovers/haters, and vegetarians. To the list of toppers I have included in this recipe, you could also add; shredded chicken, boiled egg, cucumber, carrot, cabbage…anything you think might be nice.

One more awesome thing…. it’s incredibly delicious as a cold dish the next day; if you manage to keep any leftovers that is!



Laksa Paste


1 1/2 tbs dried shrimp, soaked in 1/2 cup boiling water for 10 mins

1 tsp coriander seeds

1 tsp cumin seeds

1/2 tsp paprika

1/2 tsp turmeric

2 long red chillies

2 birdseye chillies

3cm piece fresh ginger, peeled, diced

1 red onion, peeled, diced

2 stalks lemongrass, white and pale green part, diced

2 cloves garlic, peeled, diced

10 roasted cashews

2 tsp roasted shrimp paste

1 tsp peanut oil


In a frying pan, over medium high heat, dry fry the spices for about 1-2mins, stirring constantly, until fragrant. Transfer to a mortar and pestle and grind into powder.

Place the spices and the soaked shrimp, along with the soaking water, and all the remaining ingredients into a small food processor or a bowl deep enough to process with a stick blender. Process until a smooth paste forms.

Transfer to a jar and keep refrigerated. It will last about 1 -2 weeks.

Seafood Laksa

Serves 4


2 tbs peanut oil

12 large green prawns, peeled (reserved), de-viened, tails left on

1/2 cup laksa paste

6 cups fish/chicken/or vegetable stock

400ml coconut cream

250g firm tofu, cubed

250g green beans, trimmed and halved

1 tsp coconut sugar

1 tbs fish sauce

Juice of 1 lime

salt and pepper

500g firm white fish fillet, cut into 4cm cubes

200g vermicelli noodles

200g wide rice noodles

Bean sprouts, spring onion, chilli, coriander, mint, thai basil, fried shallots, roasted peanuts, lime wedges, to serve


In a large saucepan, heat the oil over medium high heat. Fry the reserved prawn shells for about 3 mins, until they turn red. Remove with a slotted spoon, leaving as much oil in the saucepan as possible.

Add the laksa paste to the saucepan and cook, stirring, for 2-3 mins.

Add the stock and bring to the boil. Reduce the heat to medium, add the coconut cream and bring to the simmer. Add the tofu, beans, sugar, fish sauce, lime juice and some salt and pepper and allow to simmer for 10-15mins.

Meanwhile, in a large saucepan of boiling water, cook the rice noodles and vermicelli, cooking the thicker ones first for about 2 mins, then adding the vermicelli for about 1 min. Strain and rinse under cold water. Set aside.

Add the fish and prawns to the laksa. Turn off the heat and allow to gently cook through for about 5-8mins.

Divide the noodles between the serving bowls. Top with the laksa, ensuring even distribution of ingredients.

Top with remaining ingredients as desired.













Sweet Potato, Ginger and Kaffir Lime Loaf (Vegan, Gluten Free)

DSC_0959 DSC_0908 DSC_0911 DSC_0963



Now that we have a house to live in, temporarily that is, we decided to clean out the car that we’ve been living in for the last two months. Including all the tinned food that we didn’t get through, I had one sweet potato left, a bit wrinkly on the outside but perfect for a good roasting. So, roast it I did, even though I didn’t have a plan for it yet. I love roasting sweet potatoes whole, in their skin, it’s a really nice way to make mash too, prevents watery mash, nobody likes watery mash.

At first I was thinking of making some sweet potato muffins, I got all excited about it, bought the ingredients I needed, only to discover that although we are living in a real house now, the kitchen is still a share house kitchen and is mainly full of random schooner glasses from different pubs around town. Definitely no muffin tin to be seen. Luckily, amongst the many baking trays (essential for frozen chips, one of my pommy housemates favourites) I found a loaf tin. Ok, I’ll make a loaf instead.

Due to the amazing asian markets in Darwin, I now get to have delicious things like ginger and kaffir lime leaves at my fingertips, whenever I like. So stoked. Stay tuned for some more asian inspired recipes to come over the next few weeks.

Considering this loaf is vegan and gluten free, I am really happy with how well it rose, whist still staying beautifully moist and spongey. When it was warm from the oven, it was delicious with some marmalade and fresh berries. If you don’t finish it all in the first day though, slice it up and keep it in the fridge, or the freezer, and toast it under the grill to serve. I’ve been enjoying it with some other toppings such as olive oil spread and strawberry jam, or ricotta and honey, or yoghurt and tahini. So delicious!


DSC_0981 DSC_0945 DSC_0975




1 medium sweet potato

1 cup coconut milk

1 tsp lemon juice

1/3 cup coconut oil

1 tbs chia bran

1/4 cup rice malt syrup

1 tbs fresh ginger grated

2 kaffir lime leaves, finely chopped

1 1/2 cups plain gluten free flour

1 cup coconut flour

1/2 cup coconut sugar, plus 2 tbs

1 tsp ground ginger

1 tsp baking powder

1 tsp bicarb soda

1/2 tsp salt

2 tbs sesame seeds


Pre-heat oven to 180 degrees Celcius. Line a baking tray with baking paper and a loaf tin with oil and baking paper.

Using a fork or metal skewer, pierce the sweet potato all over. Place on lined oven tray and roast for about an hour or until very soft. Remove from the oven and when cool enough to handle, cut in half lengthways, scoop out the flesh into a bowl and mash with a fork.

In a small bowl, place the coconut milk and lemon juice, stir to combine and leave for about 5mins.

In a large bowl, combine the coconut oil, chia bran, rice malt syrup, fresh ginger, kaffir lime leaves and sweet potato (make sure the sweet potato is still a little warm to prevent the coconut oil from solidifying). Let sit for about 10 mins. Stir in the milk mixture.

In another bowl sift the flours, ground ginger, baking powder, bicarb soda and salt. Stir in the sugar. Add the wet mixture and stir well to combine, but don’t over mix.

Spoon the mixture into the prepared loaf tin. Smooth the surface and sprinkle with the extra coconut sugar and the sesame seeds.

Bake for 45-60 mins or until springs back when pressed or a skewer inserted into the middle comes out clean.

Remove from the oven and cool in the tin for about 20 mins before removing.






Hummus Plate with Spiced Cauliflower and Macadamias

DSC_0531 DSC_0529Hummus would definitely have to be one of my top ten favourite dishes. Oh, thy humble chickpea, how I love thee. Simple hummus on a cracker or a carrot stick is so tasty and nourishing; wait till you try it like this. In Israel, hummus is often eaten as a meal, topped with delicious treats such as olives, chilli paste, fresh tomato, parsley, olive oil, and even spiced lamb mince, scooped up in a piece of flat bread….heavenly!

There is so much I could say here about how amazing hummus is, from it’s nutritional benefits, history, tradition, different recipe methods, etc, I would have to write a referenced essay to properly explain it all and I’m pretty sure most people don’t care THAT much.

Chickpeas can often cause a lot of people a bit of grief in the ‘gas’ department. But recent chats with an Israeli friend concluded that the traditional method of soaking and boiling the chickpeas with some bi-carb soda and then scooping the skins from the surface of the water, can greatly reduce this unfortunate occurrence. I haven’t included that method in this recipe but simply google it for the how to. Alternatively, use Yotam Ottelenghi’s recipe for hummus, it’s the best I’ve ever had, and very simple. My recipe here is a quick and simple version, but still delicious, especially with the scrumptious topping!

The crispy garlic and whole chickpeas are so good, you could even cook these up in a bigger batch and serve them on their own as a snack with some cold beers. Replace the purple cauliflower with regular white cauliflower or broccoli if you like. 




Serves 4 as a starter



1 clove garlic

410g can chickpeas, rinsed and drained, 1/4 reserved for frying

1/4 cup tahini

1 tablespoon lemon juice

1/4 cup cold water

salt and pepper

Crispy Garlic and Chickpeas

2 tablespoons macadamia oil

reserved chickpeas (1/4 can)

3 cloves garlic, thinly sliced


Spiced Cauliflower

1 tablespoon macadamia oil

1 cauliflower, florets separated, large ones halved or quartered

1 1/2 tsp cumin seeds

1 1/2 tsp sumac

1/2 tsp chilli flakes

salt and pepper

1/2 cup parsley

1/2 cup roasted macadamias, chopped

To serve

1 lemon, quartered

handful of chopped parsley

macadmia oil

warmed flat bread


To make the hummus, place all the ingredients in a food processor and blend until very smooth. Set aside.

For the crispy garlic and chickpeas, heat the oil in a frying pan over medium high heat. Fry the chickpeas and garlic, sprinkled with a generous pinch of salt, until golden and crispy. Remove from pan and set aside.

For the cauliflower, in the same pan, on medium, heat the macadamia oil and add the spices, cauliflower, and season with salt and pepper. Sauté, stirring often, until the cauliflower is just cooked through, about 10 mins, you may need to add a splash of water if it’s getting too dry. Remove from heat. Stir through the parsley, macadamias and crispy garlic and chickpeas.

To serve, spread the hummus out onto a large plate, top with the cauliflower mixture, drizzle with extra oil, sprinkle with extra parsley and squeeze over the lemon. Serve with the warmed flat bread. Enjoy!

Creamy Pea, Mint, Ginger and Coconut Soup with Kale Chips (Vegan)

DSC_0874 DSC_0863 - Copy

I can’t believe it’s this far into winter and I haven’t posted a recipe for a soup yet! It’s all I’ve been eating this week, along with lots of herbal teas and smoothies, trying to get rid of the killer flu from hell. It’s been so long since I’ve been sick that I totally forgot how horrible it is. It’s been three days now and considering how sick I was on the first day (think fevers so bad that you yell out ridiculous insanities at your loved ones in the middle of the night), I’m pretty impressed how much better I feel, just by consuming immune boosting foods. It makes me pretty proud of my body, and more inclined to keep being this healthy even once I’m over the flu.

Today has been the first day that I’ve had the energy to actually make my own soup, the others I ate were made by my beautiful friends. But my energy bursts are short lived so I wanted to make a simple soup that didn’t require too much chopping but still had enough flavour and texture for it to be interesting, plus the benefits of some immune boosting ingredients like ginger, garlic and mint. Even though there are few ingredients in this soup, the flavours are really interesting and I love how the consistency just perfectly coats your tongue so that you can really appreciate the flavours. Add the crunchy, earthy kale chips and the creamy coconut cream and you have a perfect bowl of goodness. I served it with some delicious Ancient Grain Rolls from my local health food store (got them for free cause they were one day out of date, BONUS!!), warmed in the oven, so delicious and nourishing.

You don’t have to be sick to make this soup, serve it up to your friends for a lazy lunch, or serve smaller portions for an entree. It would even be delicious served cold in the summer, just omit the kale chips, add a drizzle of mint sauce and serve with some tortilla chips.

DSC_0879 DSC_0862 - Copy DSC_0878



Seves 6


1 tablespoon olive oil

6 spring onions, white and most of the green part, sliced

3 cloves garlic, crushed

5cm pice ginger, grated

1 tsp dried mint

4 baby potatoes, peeled and diced

1L vegetable stock

1kg peas

10 stalks fresh mint, large leaves chopped and small leaves reserved for garnish

400ml can organic coconut cream, 1/2 for soup and 1/2 reserved for serving

salt and pepper

1 bunch kale, stalks removed and leaves chopped into quarters

spray oil

salt and pepper

bread to serve, whatever kind you like


Pre-heat oven to 180 Degrees Celcius.

Arrange kale on two baking trays, spray with a little oil and sprinkle with a little salt and pepper. Bake for 10mins, swapping trays half way, or until crunchy and starting to brown at the edges. Remove from oven and leave to cool on trays.

In a large saucepan, heat the olive oil and add the onion. Sauté for about 5 mins or until soft, add the garlic, ginger and dried mint and sauté for another 2 mins, making sure it doesn’t brown at all.

Add the vegetable stock and the potatoes and bring to the boil, reduce heat to medium and simmer for about 15 mins.

Put the heat back up to high and add the peas, just bring to the boil and take off the heat. Add the mint and some salt and pepper. Use a stick blender to blend until smooth. Stir half of the coconut cream through, check for seasoning, add more if necessary and your ready to serve!

To serve, drizzle with remaining coconut cream, crumbled kale chips, extra mint leaves and some cracked pepper. Oh, plus your nice warm bread!



Silverbeet, Kale and Walnut Tart (dairy free)

DSC_0728 DSC_0742 DSC_0754 DSC_0749

My ultimate dream is to become a travelling foodie. I want to travel all over the world and research ingredients, recipes, traditions and methods. Well, I am going to do that anyway but to be able to make money from it somehow would be perfect. I haven’t figured out the best way to go about this yet but I figure if I keep doing what I’m doing, getting better and expanding my skills, I should one day get there.

Very soon I will be leaving this town with an indefinite plan and no return date.  I can’t wait to experience and learn everything I possibly can about the food from different regions along the way.

We will be travelling through northern Australia first, along the coast, and I’m so excited about the seafood.

I hope to be in Europe by this time next year, and after my experience there last year, it’s all I can think about. The local produce markets and beautiful little cafes in beautiful little alleyways…. aaahhhhh.

SBS’s Feast magazine is my favourite food magazine and in their recent issue was a recipe for a kale and walnut tart, taken from the streets of France, where beautiful people support their local businesses and support each other by buying local and cooking seasonally. I loved how simple but beautiful this tart sounded but i also wanted to make something reasonably healthy so I made a few adjustments and it was still absolutely delicious.

The fresh and simple salad to go with it is so perfect. I love the contrast of the creamy, earthy pie filling, the crunchy crust and the fresh juicy tomatoes. The spanish onion adds just the right amount of kick too.

DSC_0773 DSC_0794 DSC_0783 DSC_0786





270g wholemeal flour

1/4 cup olive oil

1/2 cup water

1 tsp salt


125g silverbeet leaves, finely chopped

125g kale leaves, finely chopped

4 eggs

1 1/2 cups oat milk

1/4 cup coconut cream

70g toasted walnuts, chopped, plus extra to serve


A few handfuls of heirloom cherry tomatoes

A handful of pitted kalamata olives

Half a spanish onion, thinly sliced

A handful of small basil leaves

Drizzle of good quality olive oil and balsamic viegar

Salt and Pepper


Pre-heat oven to 280 degrees celcius. Grease a 24cm round tart dish.

In a bowl combine the flour, salt and olive oil. Add the water and store to combine. Bring together with your hands and turn out onto clean surface. Knead for about 4 mins or until smooth.

Roll out the dough to 3mm thickness and line the dish with it. Place in the freezer for half an hour.

Meanwhile, to make the filling, combine the silver beet, kale, and walnuts in a bowl. In another bowl beat the eggs with the milk, cream, and some salt and pepper. Add to the silver beet mixture and stir until combined.

Prick the base of the tart crust with a fork and bake for about 20mins or until just dry and lightly golden.

Remove front the oven and pour in the filling. Return to the oven and bake for about 50mins, or until set. Remove front the oven and let it sit for at least 10mins before serving. Or it can be served at room temperature. To serve, scatter with extra walnuts.

To make the salad, combine all the ingredients in a bowl and stir well.


Winter Rainbow Salad with Hazelnut Dressing and Goat’s Cheese Sourdough Croutons

DSC_0644 DSC_0622 DSC_0668 DSC_0663


The winter solstice was only a couple of weeks ago and already I’ve noticed the days getting longer, it’s amazing how quickly it happens. Apart from the chilly wind we’ve had lately the days have been beautiful and sunny and the colour of the ocean has been amazing, not to mention the show the whales an dolphins have been putting on. I guess what I’m trying to say (or convince myself of) is that winter ain’t too bad here. However, I am sill very much looking forward to the warmer days coming up soon when I travel North!


Another great thing about winter are these beautiful rainbow coloured veggies that I picked up from the markets on the weekend. Rainbow chard is so delicious, the colourful stems have a slight beetroot flavour that I love.
The sweetness of the strawberries together with the nutty dressing and the creamy crunchy croutons is like a winter wonderland in your mouth! Originally I was going to put the goats cheese in the salad but then I thought I’d do it like this so that the meal is also vegan and gluten free friendly.


Set up a table in the sun, open a nice bottle of red and share this colourful lunch with some friends this weekend!

Oh, and watch out, all this green goodness can lead to some dodgy smiles!


DSC_0662 DSC_0655 DSC_0681 DSC_0688 DSC_0705 DSC_0714

Pork Vindaloo with Pineapple Salsa, Coriander Yoghurt, Mini Paratha and the Perfect Rice

DSC_0495 DSC_0474 DSC_0518


Every time I make a curry or curry paste, I feel privileged to be a part of centuries old knowledge of flavour combinations and balances. How many years, experiments, failures, and triumphs must have gone into the classic curries that we know and take for granted today. It is so fascinating to me the processes that have been mastered over time to create these beautiful, colourful and aromatic spices and spice blends that we are so lucky to have at hand almost whenever we like. I get so much pleasure out of combining the spices and smelling the aromas as they all come together in the mortar and pestle, and then when they ht the heat of the pan…heaven!


I will often make up my own curry pastes with what I have at hand but when it comes down to it, following a good recipe like this one for Vindaloo, can’t be beaten. The balance is just right and the flavours are so beautiful. I found this one in a Women’s Weekly cook book when I was 21 and cooked it for one of my best friends’ 21st birthday dinner. Since then I have only used this recipe for Vindaloo and I always seem to use it as my go to crowd pleaser when cooking for someone special. I recently cooked it for my beautiful sister in laws’ birthday dinner and it went down a treat. Unlike Vindaloos that you find in your local Indian takeaway, there is not a lot of heat, just a whole lot of flavour.




As always, i can’t help myself but to make a myriad of accompaniments to meals like this, and depending on the time of year, a fruit salsa goes perfectly. If it were summer I would use mango, here I’ve used pineapple, I once even used kiwi fruit. Come to think of it, banana would also be lovely.


Having a yummy flat bread is also important when eating curry, it’s essential for scooping up those last bits of goodness left on your plate at the end. If you don’t want to bother with making your own bread, store bought flatbreads or pappadums would also work.


Now, about the rice. Until a couple of years ago I was never a big fan of rice and only saw it as a filler for stretching out a curry/stirfry, etc, between a lot of people. Man, was I wrong. After some Goan people taught me the proper way to cook Basmati for curries, I enjoyed it immensely and started playing with different types of rice and how to use the right ones for the right purposes. Fluffy basmati is so beautiful with a thick curry like this, as the curry is quite a heavy texture, the rice is lovely and light. Make sure you buy good quality basmati and follow the cooking instructions in this recipe if you want to achieve the optimum result. The best thing is it’s one of the easiest ways to cook rice too!


I hope you give this curry a go and enjoy it as much as I did, do it when you have a day off and appreciate every moment.


DSC_0535 DSC_0483DSC_0457



Canola oil, for sautéing

1kg pork neck, cut into 3cm cubes

2 brown onions, sliced

2 cups beef stock

300ml coconut cream (this isn’t necessary but adds a nice creaminess and takes away a bit of the heat)

about 8 small, washed potatoes, halved

2 cups basmati rice

Curry paste

2 tsp ground cumin

1 tsp ground chilli

2 ttsp black mustard seeds

1 1/2 tsp ground cinnamon

1/3 cup white wine vinegar

1 tsp salt

1 tsp sugar

1 tsp ground cardamom

2 tsp ground turmeric

1/2 tsp ground cloves

1 tsp cracked pepper

3 cloves garlic, minced

1 1/2 tsp ground ginger

Pineapple Salsa

1/2 pineapple, finely chopped

1 long red chilli, de-seeded, finely chopped

1/2 cup finely chopped mint leaves

juice of 1 lemon

2 tsp sugar

pinch salt

Coriander Yoghurt

1 cup plain yoghurt

1 clove garlic, minced

1/2 cup finely chopped coriander

1 small cucumber, peeled, de-seeded, finely diced

salt and pepper

Mini Paratha

1 cup wholemeal flour

1 cup chickpea flour

1 tablespoon olive oil

150mls lukewarm water

1 tablespoon cumin seeds

salt and pepper


Combine all ingredients for the curry paste in a bowl and set aside for half an hour.
Meanwhile, heat some of the canola oil in a large saucepan or casserole dish over medium high heat and, in batches, fry the pork until browned, about 2 mins. Remove from pan and set aside. Add more oil if necessary and sauté the onions until soft. Add the curry paste and fry, stirring, until fragrant, about 3 mins. Return the pork and add the stock. Bring to the boil and reduce heat to low, simmer, covered for about 2 hours or until pork is becoming tender. Add the potatoes and coconut cream and continue to cook, uncovered for another 45mins to an hour or until potatoes are soft and pork is very tender.

Meanwhile, to make the pineapple salsa, combine all ingredients in a bowl and set aside for at least an hour, stirring every now and then.

To make the coriander yoghurt, combine all the ingredients in a bowl and set aside, in the fridge, for at least an hour, stirring every now and then.

To make the paratha, combine the flours, cumin and seasoning in a bowl. Make a well in the centre and add the water an olive oil. Mix to combine and knead for a couple of minutes until smooth. Wrap in cling wrap and rest for an hour. Roll into 10-12 balls and roll out with a rolling pin to 1/2cm thickness. Heat oil in a frying pan over high heat and fry paratha for about 30secs a side or until golden brown. Once cooked keep them wrapped in a damp tea towel so that they remain warm and moist, you can also re-heat them in the oven in the damp tea towel or some foil.

Once the curry is cooked, turn off the heat and cover.
Bring a large saucepan of salted water to the boil. Rinse the rice in a sieve under cold water until water runs clear. Add to the boiling water and stir immediately to prevent any clumps. Boil for about 10 mins or until just cooked. Pour into a strainer and sit the strainer back onto the empty saucepan (not on the heat). Allow to sit, without stirring, for about 5 mins, during which time you can put the curry, bread, salsa, and yoghurt on the table. Pour the rice into a serving bowl and add to the table.

Get everyone to the table and enjoy!!




Coconut Cookies (Gluten free and Vegan)

DSC_0424 DSC_0359

The weather has turned so cold and wintery now, there is nothing to do but stay warm inside and bake! As much as I like trying new things, sometimes when it comes to baking, I really love old school. These cookies are a mixture of the old and the new, where in they look like they belong in the pages of 1986’s Women’s Weekly, but they are made with modern ingredients allowing them to be gluten, dairy and refined sugar free, and also vegan. Despite all of this they still taste like real, naughty cookies that you just want to dunk into your cuppa.

DSC_0348 DSC_0416 DSC_0385
DSC_0354 DSC_0440



120g coconut oil
225g coconut sugar
2 tsp vanilla bean paste
2 tsp ground cinnamon
2 tablespoons corn flour, mixed with 4 tablespoons of water (this is the egg replacement, if you don’t mind eating eggs then just use 2 eggs)
140g desiccated coconut, plus extra for rolling
300g gluten free plain flour
Dried fruit for decoration, I used dried strawberries, figs and glace ginger


Pre-heat the oven to 180 degrees celcius. Line 2 baking trays with baking paper.

In a medium bowl beat the coconut oil, coconut sugar, vanilla and cinnamon, with electric beaters, until lighter in colour and creamy looking, about 5 mins. Add the egg replacement mixture (or the eggs), and beat for another few minutes until light and creamy.

Add the coconut and the flour and mix with a wooden spoon until combined.

Roll tablespoon size balls of the mixture in the extra coconut, then press into biscuit shape. Press a piece of dried fruit into the centre and press the dough around it to ensure it doesn’t fall out once it is baked.

Bake for 15-20mins or until just starting to turn golden. They will be soft when you pull them out but will harden when cool. This will ensure a good chewy texture rather than a hard crunchy one.


Bbq Beef, Slaw and Pickle Rolls with Cruchy Onion Rings

DSC_0247DSC_0244DSC_0294I don’t have much to say about this other than it’s probably one of the most delicious things I’ve ever put in my mouth. It was Sunday, and I had a craving for something juicy and textural, full of flavour and possible to eat with one hand. My other hand seemed to be constantly occupied with something equally as delicious, but also cold and refreshing 😉


The slow cooked beef is the star here, and probably the easiest part. If you don’t want to eat it in a sandwich, it would be just as good on a plate with the coleslaw and some sweet potato chips.


These rolls are great for big groups as it allows the meat to go a long way between a lot of people, whilst still delivering maximum satisfaction. Trust me, your guests will be so impressed by this meat. To make your evening even easier, just put out all the ingredients on a table and allow your friends to assemble their own, I certainly did!


Oh, and make extra onion rings, they’ll disappear as fast as you can cook them.







Serves 8-10


!.5kg piece beef blade

4 cloves garlic, crushed

2 long red chillies, finely chopped

3 tablespoons brown sugar

2 cups tomato sauce

4 tablespoons worcestershire sauce

3 tablespoons apple cider vinegar

2 teaspoons smoked paprika

2 teaspoons toasted cumin seeds, crushed

2 tablespoons tobasco sauce

Onion Rings

8 brown onions


rice flour

corn flour

canola oil

To Serve

2 long baguettes or 8 to 10 bread rolls

300g maasdem, jarlseberg or cheddar cheese

A simple coleslaw


Spicy green tomato chutney, or your favourite tomato chutney


Pre-heat oven to 160 degrees celcius. (You could also do this in a slow cooker).

Combine garlic, chilli, sugar, sauces, vinegar, spices, salt and pepper and about a cup of water in a heavy based baking dish. Add the beef and turn to coat. Cover with a lid or foil and bake for about 4-5 hours, or until falling apart.

When ready, shred the meat with a fork and some tongs and toss through the sauce.

Meanwhile, make the onion rings. Peel onions and slice into rings about 1cm wide. Place in milk and allow to soak for a couple of hours. Combine rice flour and corn flour in a a bowl.

Heat oil in saucepan until hot enough for a cube of bread to turn golden in 30secs.

In batches, coat onion rings in flour mixture and carefully place in the oil. Fry until golden, drain on paper towel. Sprinkle with salt.

To serve, fill rolls with beef, coleslaw, cheese, pickles, chutney and/or whatever you would like to add. Serve with the onion rings on the side or even wedge them into your roll if you like. Enjoy!