Good Food

Stuffed salmon with broccoli and pickled avocado salad

This is a great dish to serve a crowd.



  • 4 red capsicums, chopped
  • 1 cup pistachios, roasted and chopped
  • Rind and juice of 2 lemons
  • 2 cups basil leaves, chopped
  • ½ cup parmesan
  • 2 garlic cloves, crushed
  • 1 cup olive oil
  • 1 whole salmon, filleted and boned
  • 1 cup chopped parsley
  • 1 lemon, cut into wedges

Broccoli salad

  • 1 broccoli cut into florets (or use 3 bunches broccolini)
  • 2 tbsp red wine vinegar
  • 3 tbsp olive oil
  • Sea salt
  • Black pepper
  • ½ cup slivered almonds, toasted
  • ¼ cup sultanas
  • Pickled avocados (see Note)
  • 1 lemon, cut into wedges


Step 1  For the salmon, preheat oven or BBQ to 150°C.

Step 2  Place capsicums directly on the flame or bbq and cook until tender and coloured (10-15 minutes) then remove and let them cool for 5 minutes before handling.

Step 3  Clean capsicum by cutting the top and tail off and removing the seeds, then using the back of your knife scrape the burnt skin off the flesh. Place flesh in a bowl ready for the stuffing.

Step 4  To make pistachio pesto place pistachios, lemon juice and rind, basil, parmesan, garlic and olive oil into a food processor and blitz for 3 minutes until smooth; taste then season with salt and pepper.

Step 5  To prepare salmon place one fillet skin side down on the chopping board, then smear with pistachio pesto then top with charred capsicums. Top with the other fillet and using trussing string, truss your salmon together.

Step 6  Place salmon on a baking tray lined with baking paper and cook at 150 degrees for 45 minutes.

Step 7  Meanwhile, make broccoli salad. Preheat your BBQ or a grill pan over medium heat.

Step 8  Clean broccolini or broccoli then place onto the hot dry grill and cook for 5-8 minutes until charred and tender.

Step 9  Once cooked remove broccoli from the grill and place on a serving platter, season with salt and pepper then dress with red wine vinegar and olive oil. Garnish with almonds, sultanas, pickled avocados and lemon wedges.

Step 10  Once fish has cooked remove from oven and rest 5 minutes before serving,

Step 11  Place baked fish on a serving plate, and garnish with chopped parsley. Season with salt, pepper and serve with lemon wedges.

Notes:  To make pickled avocado, place 1 cup apple cider vinegar, 1 cup water, ½ cup granulated sugar, 1 tbsp kosher salt, ½ tsp whole black peppercorns, ½ tsp coriander seeds, ½ tsp red pepper (chilli) flakes, 1 lemon myrtle leaf and ½ garlic clove in a medium saucepan. Bring to a boil, stirring occasionally to dissolve the sugar and salt. Remove the pan from the heat and allow cool to room temperature. Then peel and pit 2 firm avocados. Cut into slices. Place in 2 (18-ounce or larger) canning jars. Pour the cooled brining liquid into the jars, completely covering the avocado pieces, and seal the jars. Refrigerate for at least 2 hours before serving. They’ll last up to 2 weeks in the fridge

Source:  Author: Guy Turland Publication: SBS Food

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Snickers Trifle

Snickers trifle

For an indulgent Christmas dessert that the whole family will love, you can’t go past this showstopping Snickers trifle


  • 535g pkt rich chocolate cake mix
  • 2 Coles Australian Free Range Eggs
  • 60g butter, softened
  • 1/2 cup (110g) caster sugar
  • 1/2 cup (70g) salted peanuts
  • 900ml thickened cream
  • 1 cup (250ml) chocolate-flavoured liqueur (optional)
  • 1 cup (280g) smooth peanut butter
  • 1 cup (250ml) salted caramel topping
  • 4 x 50g Mars Snickers bars, chopped
  • 50g Mars Snickers bar, extra, thinly sliced lengthways


Step 1  Preheat oven to 180°C. Grease the base and side of a 20cm (base measurement) round cake pan and line with baking paper.

Step 2  Prepare cake mix using eggs, butter and 175ml water, following packet directions. Pour into the prepared pan. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool completely.

Step 3  Meanwhile, line a baking tray with baking paper. Place sugar in a medium saucepan over medium heat. Cook, stirring occasionally with a wooden spoon, for 5 mins or until sugar melts and caramelises. Remove from heat. Stir in the peanuts. Pour over the lined tray. Set aside for 30 mins to cool.

Step 4  Break the peanut brittle into large pieces. Reserve one-quarter. Finely chop remaining peanut brittle pieces.

Step 5  Use an electric mixer to whisk the cream and 1/4 cup (60ml) liqueur, if using, in a bowl until soft peaks form.

Step 6  Use a large serrated knife to cut the chocolate cake into 3 even layers. Place 1 cake layer in the base of a 20cm (base measurement), 12-cup (3L) glass serving dish. Drizzle with one-third of remaining liqueur, if using. Spoon over half the peanut butter and spread evenly over the cake layer. Top with one-third of the cream mixture and one-third of the caramel topping. Sprinkle with half the chopped peanut brittle and half the chopped Snickers. Continue layering with the remaining cake layers, liqueur, if using, peanut butter, cream mixture, caramel topping, chopped peanut brittle and chopped Snickers, finishing with cream mixture.

Step 7  Decorate the trifle with sliced Snickers and reserved peanut brittle. Drizzle with remaining caramel topping.


+ cooling time.  GET AHEAD…Make the trifle, without the extra Snickers and reserved peanut brittle, up to 1 day ahead. Cover and store in the fridge.

Source:  Author: Sarah Hobbs Publication: Coles

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Cacao Pavlova

Cacao pavlova

There’s no need to deny yourself the pleasure of a Summer pav with this lower-cal version. It has less sugar, but with the same texture and flavour as the traditional version.


  • 3 egg whites
  • Pinch of cream of tartar
  • 55g (1/4 cup) caster sugar
  • 75g (1/3 cup) raw caster sugar
  • 1 tablespoon raw cacao, plus extra, for dusting
  • 300ml thickened cream
  • 130g (1/2 cup) thick Greek-style yoghurt
  • 1 teaspoon vanilla bean paste
  • 125g punnet raspberries
  • 250g punnet strawberries, sliced
  • 200g red cherries, halved
  • Fresh mint leaves, to serve (optional) (see tip)
  • 1-2 tablespoon olive oil, to fry (optional) (see tip)


Step 1  
Preheat the oven to 140C /120C fan forced. Trace a 20cm circle onto a sheet of baking paper. Turn over and place on a large baking tray.

Step 2  Use electric beaters with the whisk attachment to whisk the egg whites in a small bowl. Add cream of tartar. Beat until soft peaks form. Gradually add caster sugar, 1 tbs at a time, beating well after each addition until meringue is thick and glossy and sugar has almost dissolved. Add raw sugar in the same way. Add 2 teaspoons cacao and beat until smooth.

Step 3  Spread the mixture over the circle on tray. Bake for 55 minutes or until meringue is crisp and pale. Turn oven off and leave the pavlova in the oven to cool.

Step 4  Transfer the pavlova to a plate. Place cream in a large bowl and whip to firm peaks. Fold in yoghurt and vanilla. Sift in the remaining 2 tsp cacao and gently fold through to give a marbled effect. Spoon cream mixture onto the pavlova. Top with berries and cherries to decorate. Scatter with small fried mint leaves, if you like.

Notes:  For an unusual crunch, lightly fry mint leaves to scatter over your pavlova. Heat oil in a small frying pan over medium heat. Add mint leaves, a few at a time, and cook for 30 seconds or until transparent. Transfer to a plate lined with paper towel to drain.

Source:  Author:  Louise Keats Publication: Taste Magazine

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Weis bar cheesecake

Weis bar cheesecakeThis easy recipe sees your favourite summer Aussie treat – mango and ice-cream Weis bar – reincarnated into a no-bake cheesecake, perfect for entertaining.


  • 200g Arnott’s Butternut Snap Cookies
  • 35g (1/2 cup) shredded coconut
  • 100g butter, melted, cooled


  • 4 medium mangoes
  • 2 Mango and Ice Cream Weis bars
  • 3 teaspoons gelatine powder


  • 250g cream cheese, chopped, at room temperature
  • 125ml (1/2 cup) thickened cream (or coconut cream)
  • 70g (1/3 cup) caster sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons gelatine powder


Step 1  Process the biscuits and coconut in a food processor until biscuits are coarsely crushed. Add the butter and process to combine. Use the back of a spoon to firmly press the mixture into the base and sides of a 12 x 34cm loose-bottomed tart tin. Place in the fridge for 20 minutes or until firm. Wipe the food processor clean.

Step 2  Meanwhile, for the mango filling, cut the cheeks from the mangoes and remove the skin. Cut the Weiss bars to separate the mango from the ice-cream. Transfer the fresh and frozen mango to the bowl of the food processor (reserve the ice-cream in a small bowl in the fridge until needed). Process the mango mixture until smooth. Transfer to a bowl. Measure out 375ml (1 1/2 cups) mango mixture and return to the processor. Reserve any remaining mixture for another use (see notes).

Step 3  To divide the tart base in half, lengthways, and give a neat two-toned filling, take a 32cm length of foil and fold in half, lengthways. Fold lengthways again and smooth flat. Fold in half one more time to make a crease line the length of the foil. Place the foil along the length of the tart base so that the crease line sits at a long right angle. Place a ruler along the vertical foil to hold it in place. Use more scrunched up foil to hold the flattened foil and ruler in place (don’t worry if it’s a bit wobbly, it will stabilise once the filling goes in).

Step 4  Place 60ml (1/4 cup) water into a small wide microwave-safe bowl and sprinkle the gelatine over. Set aside for 2 minutes to allow the gelatine to soften. Microwave the gelatine mixture on High for 20 seconds, then whisk with a fork to dissolve. Set aside to cool slightly before adding to the mango mixture. Process to combine. Transfer to a jug. Pour the mango mixture into the divided tart shell, on the side opposite where the ruler is. Carefully place in the fridge for 1 hour or until set.

Step 5  Meanwhile, for the cheesecake filling, use electric beaters to beat the cream cheese, cream, reserved ice-cream, sugar and vanilla extract until smooth. Place 1 1/2 tablespoons water into a small microwave-safe bowl and sprinkle the gelatine over. Set aside for 2 minutes to allow the gelatine to soften. Microwave the gelatine mixture on High for 20 seconds, then whisk with a fork to dissolve. Set aside to cool slightly then add to the cream cheese mixture and beat to combine.

Step 6  Remove the tart from the fridge and carefully remove the foil. Spoon the cheesecake mixture into the empty half of the tart shell and use the back of a spoon to gently spread it and smooth the surface. Return to the fridge for 1 hour or until set.

Step 7  Remove the tart from the fridge and stand at room temperature for 5 minutes to soften the crust slightly. Cut into slices to serve.

Source:  Author:  Tracy Rutherford  Image credit: Nigel Lough  Publication:

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Banoffee roll

Banoffee rollMix, bake and whip up a frenzy with this show-stopping creation.


  • 70g butter, at room temperature
  • 120g (2/3 cup) dark brown sugar, lightly packed, plus 2 tbs extra
  • 1 teaspoon vanilla bean paste
  • 3 eggs, separated
  • 75g (1/2 cup) plain flour, sifted
  • 1 teaspoon bicarbonate of soda
  • 2 tablespoons water, boiling
  • 600ml thickened cream, whipped to firm peaks
  • 3 large bananas
  • 300g jar salted caramel dessert sauce
  • 2-3 tablespoons caster sugar


Step 1  Preheat the oven to 190C/170C fan forced. Grease a 3cm-deep, 24.5 x 37cm (base measurement) rectangular cake pan and line with baking paper.

Step 2  Use electric beaters to beat the butter and sugar in a small bowl until pale and creamy. Add the vanilla bean paste and egg yolks and beat until the sugar almost dissolves. Transfer to a large bowl.

Step 3  Use electric beaters to whisk the egg whites in a clean, dry bowl until soft peaks form. Use a large metal spoon to fold the flour into the butter mixture alternately with the egg whites until just combined. Combine the bicarb and water in a jug and fold into mixture until just smooth. Pour mixture into the prepared pan and gently spread to the edges. Bake for 15 minutes or until the surface springs back when lightly touched.

Step 4  Place a piece of baking paper on a tea towel. Sprinkle with the extra brown sugar. Turn the warm cake onto the paper. Remove and discard the top sheet of paper.

Step 5  Starting from the short side closest to you and using the paper as a guide, gently roll up the cake. Set aside for 2-3 minutes. Gently unroll the cake by about two-thirds. Set aside to cool completely.

Step 6  Reserve 1/3 cup cream. Completely unroll the cooled cake and spread with remaining cream. Thinly slice 1 of the bananas and arrange over cream. Spoon over 1⁄2 cup of the caramel sauce. Carefully roll up the cake and transfer to a serving platter.

Step 7  Line a baking tray with foil. Lightly grease. Cut the remaining bananas into 5mm-thick long diagonal slices. Place on the prepared tray. Sprinkle liberally with the caster sugar. Use a kitchen blowtorch to melt the sugar until it caramelises.

Step 8  Microwave the remaining sauce in a heatproof bowl on High for 1 minute or until warmed. Allow bubbles to subside. Top cake with reserved cream and caramelised banana. Drizzle with sauce.

Source:  Author: Kerrie Ray, Image credit: Jeremy Simons, Publication: Taste Magazine

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Roast duck, cherry & couscous salad

Roast duck, cherry & couscous saladThis quick and easy duck salad is perfect for a busy weeknight, with juicy orange flavours and the rich, savoury taste of duck.


  • 420g pkt Luv-a-Duck ready roasted traditional duck breasts
  • 125g pearl couscous
  • 100g (1⁄2 cup) whole-wheat couscous
  • 125ml (1⁄2 cup) boiling water
  • 1 1⁄2 tablespoons extra virgin olive oil
  • 160g (1 cup) morello pitted cherries
  • 2 oranges, segmented
  • 1 cup fresh mint leaves, 
  • 1 cup fresh continental parsley leaves, chopped
  • 40g (1⁄4 cup) pistachio kernels, toasted, chopped
  • 3 green shallots, thinly sliced
  • 1 tablespoon fresh orange juice
  • 1 tablespoon lemon juice
  • 3 teaspoons white balsamic vinegar
  • 1⁄2 teaspoons Dijon mustard1 2/3 cups (250g) plain flour


Step 1  Preheat oven to 180ºC/160ºC fan forced. Place duck breasts on a lined tray. Roast for 10-12 minutes or until heated through. Rest for 5 minutes. Thinly slice.

Step 2  Cook pearl couscous in a saucepan of boiling salted water for 8 minutes or until just tender. Drain. Refresh under cold running water.

Step 3  Place couscous in a heatproof bowl. Pour over boiling water and 1 teaspoon oil. Cover. Stand for 5 minutes. Fluff with a fork to separate grains.

Step 4  Place combined couscous, cherries, orange segments, mint, parsley, pistachio kernels and shallots in a large bowl. Whisk remaining oil, orange juice, lemon juice, vinegar and mustard in a small bowl. Season. Add half the dressing to the couscous mixture. Toss to combine. Divide among plates. Top with the duck and pour over remaining dressing.

Source:  Author: Katrina Woodman,  Image credit: Jeremy Simons,  Publication: Taste Magazine

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Raspberry custard brioche tart

Raspberry custard brioche tartMake your celebration extra delicious with this raspberry and custard tart with brioche base.


  • 1 2/3 cups (250g) plain flour
  • 2 tablespoons caster sugar
  • 2 teaspoons (1 sachet/7g) dried yeast
  • 1/2 teaspoon salt
  • 3 Coles Australian Free Range Eggs, lightly whisked
  • 2 tablespoons milk
  • 1 teaspoon finely grated orange rind
  • 120g butter, softened, chopped
  • 1 Coles Australian Free Range Egg yolk, lightly whisked
  • 1 tablespoon white sugar
  • 2 tablespoons flaked almonds
  • 250g fresh or frozen raspberries
  • Icing sugar, to dust


  • 3 Coles Australian Free Range Egg yolks
  • 1/2 cup (110g) caster sugar
  • 1/4 cup (35g) plain flour
  • 1 1/2 cups (375ml) milk
  • 1 teaspoon vanilla bean paste


Step 1  Combine flour, caster sugar, yeast and salt in the bowl of an electric mixer fitted with a dough hook. Add eggs, milk and orange rind. Beat on low speed for 5 mins or until dough is smooth and elastic. With the motor running, gradually add butter, 1 piece at a time, beating well after each addition. Beat for a further 6-8 mins or until dough is shiny, smooth and elastic. Cover with a clean tea towel. Set aside in a warm, draught-free place for 2 hours or until dough doubles in size

Step 2  Meanwhile, to make custard filling, use an electric mixer to beat egg yolks and sugar in a bowl until pale and creamy. Add the flour. Beat to combine.

Step 3  Bring milk and vanilla just to a simmer in a saucepan over medium heat. Remove from heat. Gradually add to the egg mixture, whisking well after each addition. Transfer to a clean saucepan. Place over medium heat. Cook, stirring constantly, for 5 mins or until the custard boils and thickens. Transfer to a heatproof bowl. Cover with plastic wrap. Place in the fridge for 30 mins to chill.

Step 4  Preheat oven to 200°C. Grease a 22cm fluted tart tin with removable base. Turn brioche dough onto a lightly floured surface. Knead until smooth. Shape into a 25cm disc. Press into the prepared pan. Brush edge with egg yolk. Sprinkle with white sugar and almond.

Step 5  Spoon custard over brioche dough, leaving a 2cm border. Sprinkle with raspberries. Bake for 10 mins. Reduce oven to 180°C. Bake for a further 20 mins or until golden brown and cooked through. Set aside for 1 hour to cool. Dust with icing sugar to serve.

Source:  Publication: Coles Magazine

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Northern Thai chicken and noodle curry

Northern Thai chicken and noodle curryA homestyle Thai dish to warm the belly and soothe a weeknight hunger. Why take out when you can eat in?


  • 1 tablespoon coconut oil
  • 90g (1/3 cup) Valcom Red Curry Paste
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 270ml can coconut milk
  • 8 (about 950g) chicken thigh fillets, trimmed, halved
  • 1 large red onion, cut into wedges
  • 250ml (1 cup) Massel salt reduced chicken style liquid stock
  • 1 tablespoon brown sugar
  • 3 teaspoons fish sauce
  • 200g dried egg noodles
  • 1 large lime
  • Fresh bean sprouts, trimmed, to serve
  • Fresh coriander leaves, to serve
  • Fried shallots, to serve


Step 1 Heat the oil in a large heavy-based saucepan over medium-low heat. Add the paste, ground coriander, curry powder and turmeric. Cook, stirring constantly, for 2 minutes or until aromatic. Add half the coconut milk. Cook, stirring, for 3 minutes or until oil separates. Add the chicken. Cook, stirring, for 4 minutes.

Step 2  Stir the onion, stock, brown sugar, fish sauce and the remaining coconut milk into the chicken mixture. Simmer, covered, stirring occasionally, for 15 minutes. Simmer, uncovered, for 6 minutes or until chicken is cooked through.

Step 3  Meanwhile, cook the noodles in a saucepan of boiling water following packet directions. Drain. Refresh under cold running water. Divide noodles among serving bowls.

Step 4  Cut half the lime into quarters. Juice remaining lime. Add lime juice to the curry. Ladle curry over noodles. Top with the bean sprouts, coriander and shallots. Serve with lime wedges.

Notes:  Farmers Union Greek Style Natural Yogurt is nutritious and delicious. Made from all-natural ingredients, this thick and creamy yogurt tastes great on its own or is the perfect ingredient to use in a variety of dishes.

Source:  Author:  Katrina Woodman, Image credit – Jeremy Simons, Publication: Taste Magazine

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Easy Yoghurt Focaccia

Easy yoghurt focacciaAdd your favourite toppings to this easy focaccia – simple enough for the kids to make.


  • 450g (3 cups) bread flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 1/4 teaspoons dried oregano
  • 2 teaspoons sea salt
  • 390g (1 1/2 cups) Farmers Union Greek Style Natural Yogurt
  • 1 tbs extra virgin olive oil, plus 3 tsp extra
  • 40g (1/4 cup) pitted kalamata olives, chopped
  • 100g cherry truss tomatoes, halved
  • 2 tablespoons small fresh basil leaves, plus extra, to serve


Step 1  Preheat oven to 225C/205C fan-forced. Grease a large baking tray well with olive oil.

Step 2  Sift flour, baking powder and bicarb into a large bowl. Add 1 teaspoon oregano and 1 1/2 teaspoon salt. Stir to combine. Make a well in centre.

Step 3  Add the yogurt and olive oil to the well. Stir to combine (dough will not completely come together). Turn onto a lightly floured surface. Bring dough together and knead for 2 minutes or until smooth.

Step 4  Place dough on prepared tray and shape into a 30 x 22cm rectangle. Scatter with olives, tomato and basil. Gently press into dough. Drizzle with extra oil. Sprinkle with remaining oregano and salt. Bake for 23-25 minutes until dark golden. Top with extra basil leaves and serve warm.

Notes:  Farmers Union Greek Style Natural Yogurt is nutritious and delicious. Made from all-natural ingredients, this thick and creamy yogurt tastes great on its own or is the perfect ingredient to use in a variety of dishes.

Source:  Author:  Katrina Woodman, Image credit – (N/A), Publication: Taste Magazine

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Melting moments

Melting momentsFor a simple sweet treat try these delicious melting moments with raspberry puree!


  • 125g butter, softened
  • 3/4 cup (110g) plain flour
  • 1/4 cup (40g) icing sugar mixture
  • 2 tablespoons cornflour
  • 2 tablespoons custard powder
  • 1 teaspoon finely grated lemon rind
  • 1/4 cup frozen raspberries
  • 60g butter, softened, extra
  • 2/3 cup (110g) icing sugar mixture, extra
  • 1/2 teaspoon finely grated lemon rind, extra
  • 2 tablespoons raspberry jam


Step 1  Preheat oven to 160C. Line a baking tray with baking paper. Use an electric mixer to beat the butter in a medium bowl until very pale. Add the flour, icing sugar, cornflour, custard powder and lemon rind. Stir until just combined.

Step 2  Roll 2 teaspoonfuls of mixture into balls and place on the prepared tray, 3cm apart. Use a fork, lightly dusted in cornflour, to gently flatten each ball. Bake for 10 mins or until lightly golden and just cooked through. Set aside on the tray for 30 mins to cool.

Step 3  Place the raspberries in a small saucepan over low heat. Cook for 2 mins or until raspberries break down. Strain through a fine sieve into a bowl.

Step 4  Use an electric mixer to beat the extra butter in a medium bowl until very pale. Gradually add the icing sugar, beating well after each addition. Add the raspberry puree and the extra lemon rind. Beat until well combined.

Step 5  Spread the icing over the flat side of half the biscuits. Spread the jam over the remaining biscuits. Sandwich the biscuits together.

Source:  Taste – Coles Magazine

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