Dinner

• 2 Tbsp oil
• 1 red onion, diced
• 1 teaspoon crushed garlic
• 4 rashers streaky bacon, sliced
• 700g diced lean beef
• ¼ cup flour
• 1 x 400g tinned diced tomatoes
• 2 cups beef stock
• 1 Tbsp Worcestershire sauce
• 200g button mushrooms, halved
• 250g baby carrots, peeled, trimmed and larger ones cut in half
• ½ cup Chelsea Blackstrap Molasses
• Sea salt & cracked pepper

• 2 tablespoons (40g) melted butter
• 4 sheets filo pastry
• 2 white fish fillets (approx 150g each)
• salt and pepper to taste
• 2 teaspoons chopped fresh dill
• 3 tablespoons lemon juice
• 125ml whipping cream
• 2 spring onions, finely chopped

• 8 chicken drumsticks
• ¼ cup Chelsea Golden Syrup
• 2 Tbsp balsamic vinegar
• 2 Tbsp finely chopped basil
• 1 Tbsp Dijon mustard
• 1 garlic clove, crushed

• 1 boneless, skinless pork loin, approx 1.5 kg - 2 kg
• 1 Tbsp olive oil
• 2 tsp ground cumin
• 2 tsp sea salt
• 1 tsp ground black pepper
• 1 tsp ground cardamom
• 1 tsp garlic powder
• ½ cup Chelsea Dark Cane Sugar

• 4 boneless, skinless chicken breasts
• ½ cup plain yoghurt
• 2 tablespoons fresh lemon juice
• 3 cloves garlic, minced
• 2 teaspoons paprika
• 2 teaspoons Chelsea Dark Cane sugar
• ½ teaspoon salt
• ½ teaspoon cumin
• ½ teaspoon ginger
• ½ teaspoon turmeric
• ½ teaspoon cayenne
• ¼ teaspoon ground black pepper

Praline

• 70g salted pistachio nuts, shelled
• ½ cup (115g) Chelsea Caster Sugar
• 2 bunches baby beetroots

Salad

• 150g watercress
• 100g baby spinach
• ½ bunch mint leaves
• 70g marinated Persian feta

Dressing

• 1 Tbsp pomegranate molasses
• 2 tsps white wine vinegar
• 2 tsps Chelsea Golden Syrup
• ¼ cup oil, from Persian feta or olive oil
• Salt and pepper, to taste

• 2 Tbsps olive oil
• 1 brown onion, finely diced
• 1 clove garlic, crushed
• 2 small red chillies, finely chopped
• 1¼ cups passata (sieved/pureed tomatoes)
• ½ cup Chelsea Golden Syrup
• 60ml (¼ cup) white wine vinegar
• 1 Tbsp Worcestershire sauce
• salt and pepper, to taste
• 12 lamb cutlets

• 2 tablespoons oil
• 50g butter
• 2 large onions, chopped
• 2 tablespoons Tandoori paste
• 1 can chopped tomatoes in juice
• 1 heaped teaspoon Chelsea Dark Cane Sugar
• 3 courgettes, chopped
• 1 handful green beans, topped & tailed
• 1 cup sour cream
• 1 cup thick yoghurt
• 4 cups approx. salmon fillet, skinned, boned and cut into cubes
• Salt and pepper
• ½ cup chopped coriander
• ½ cup chopped toasted cashew nuts
• Naan bread or poppadoms to serve

• 2 Tbsp oil
• 1 red onion, diced
• 1 tsp crushed garlic
• 4 rashers streaky bacon, sliced
• 700g diced lean beef
• ¼ cup flour
• 1 x 400g tinned diced tomatoes
• 2 cups beef stock
• 1 Tbsp Worcestershire Sauce
• 200g button mushrooms, halved
• 250g baby carrots, peeled, trimmed and larger ones cut in half
• ½ cup Chelsea Treacle
• Sea salt & cracked pepper

• 500g Skirt Steak
• 2 Large Onions
• 1 Clove Garlic
• 2 Tablespoons Plain Flour
• 6-8 Pickled Walnuts
• 1 Tablespoon Tomato Paste
• 1 Bay Leaf
• 1 Tablesoon Salt
• 1 Teaspoon Chelsea White Sugar
• 1 Teaspoon Worcestershire Sauce
• 1 ½ Cups Beef Stock
• 1 Small Glass Sherry
• Chopped parsley to serve (optional) 

• 24 whole peeled raw Tiger prawns
• 2 small green chillies, deseeded & roughly chopped
• 2 tablespoons Asian fish sauce
• 5 spring onions, chopped
• grated rind & juice of 2 limes
• 1 x 400g can coconut cream
• ½ teaspoon salt
• 1 teaspoon Chelsea White Sugar

• 3 Tbsp red wine vinegar
• 125ml extra virgin olive oil
• 1 Tbsp Chelsea Soft Brown Sugar
• 1 garlic clove, crushed
• 1 Tbsp flat leaf parsley, roughly chopped
• 1 tsp mustard
• Sea salt and freshly ground black pepper

• 700g Sarah's rough puff pastry (recipe link at the bottom of this page)
• 1 red onion
• Canola oil spray
• 2 Tbsp cooking oil
• 1 large brown onion (large dice)
• 1 large carrot (large dice)
• 1 celery stick (sliced)
• 2 tsp crushed garlic
• 4-5 juniper berries
• 1 cup flour
• Salt and pepper
• 500g Kangaroo Rump
• 4 Tbsp cooking oil
• 600ml beer
• 2 Tbsp red currant jelly
• 4 Tbsp butter
• 4 Tbsp flour
• Egg, lightly beaten for glazing

• 1 ½ kg Blade Steak
• 1-2 Onions
• 125g Chelsea Soft Brown Sugar
• 125ml Sherry or Red Wine
• 625ml Worcestershire Sauce (Mild)
• 5g Crushed Ginger
• 5g Mixed Spice
• 1-2 red Capsicums - for colour
• 1 cup Watties Frozen Rainbow mix or Sliced Carrots
• 1 Tin Beef Casserole mix of just add
• 3 Tbspns cornflour mixed with a little water to thicken at end of cooking
• Pepper and salt to taste

• 1.5kg pork belly, skin scored with a sharp blade but not too close to the meat
• 1-2 tsp sea salt
• 2 Tbsp olive oil
• 1 Tbsp Chelsea Treacle
• Zest and juice of 1 orange
• 3 Tbsp balsamic vinegar
• ½ cup Chelsea Dark Cane Sugar (100g)
• 2 cloves garlic, finely grated
• 1 thumb sized piece of ginger, finely grated
• 1 star anise
• Extra sea salt

• 1 kg fresh raw white fish fillets eg Snapper, Lemon Fish, Trevally, Kahawai
• 1 cup fresh lime or lemon juice

For the dressing

• 1 cup thick coconut cream
• 1 teaspoon grated lime or lemon rind
• 1 small red pepper, deseeded and finely diced
• 1 small chilli, deseeded and finely sliced
• 1 teaspoon Chelsea Caster Sugar
• 2 spring onions, finely sliced
• 3 tablespoons finely chopped chives
• ½ cup chopped coriander
• ½ cup chopped parsley
• 2 firm but ripe avocados, peeled and finely diced
• sea salt & freshly ground black pepper to taste