With a prep time of just 15 minutes, it’s so easy to make, and the result is wonderfully creamy, rich, and decadent. This fudge is such a treat! It’s made with just 5 ingredients, takes 15 minutes to make, and then you need to let it set for 4 hours, which is the hardest part. But once it’s ready, your patience is rewarded with such a creamy, flavorful, indulgent keto treat!...

Welcome to Day 5 of the inaugural Holiday Salad Marathon, a series where I’m doing the polar opposite of the usual baking countdowns and bringing you a new salad recipe every single day through to Christmas Eve! Today I’m sharing a great Aussie classic: Chang’s Crispy Noodle Salad This is a salad from that comes to you from the back of the Chang’s Crispy Noodle packet. It’s an Aussie summer BBQ favourite that hits the spot with everybody....

You can make this crispy and delicious side dish for your family at Thanksgiving, Christmas, or even Easter. Bring it to a party and watch them disappear! Did I say you only need 3 ingredients? Yes, you read that right, let me show you how to make it really quick. Bacon wrapped brussels sprouts recipe Do you know you can bacon wrap almost everything, anything? No doubt that it makes everything you pair it with better, bacon is GOOD but bacon wrapped in brussels sprouts is AMAZING!...

A classic comfort dessert, custardy on the inside, golden and buttery on top. The only real question is this: what will you serve it with? Ice cream, cream, custard – or something else? 😉 Bread and Butter Pudding I remember the first time I had Bread and Butter Pudding. I was really cynical. Stale bread for a dessert?? It sounded ridiculous. How wrong I was. If you’ve never tried Bread and Butter Pudding before, be prepared to be amazed because it truly is a thing of beauty....

Stovetop butter potatoes This recipe is a perfect example of simple does it, fluffy boiled potatoes tossed in melted garlic butter garnished with fresh parsley and black pepper. This is so good, your picky eater will ask for more. Boiled potatoes with butter make a great side dish, and they’re just as good as these baked sweet potato slices. It is soft (melt-in-the-mouth) and tender yet buttery and flavorful thanks to the generous amount of garlic-infused butter....

This is a quick recipe that evolved to use up leftover cooked beef, such as after making stock. So I’ve used repurposed beef here but don’t worry, it can be made from scratch too! Caramelised Vietnamese Shredded Beef Caramelised Vietnamese Shredded Beef is a recipe that was born as a way to use up leftover cooked brisket used to make the broth for Pho soup. Leading up to publishing the recipe, I made it quite a few times and found myself with an alarming stockpile of cooked brisket in my freezer....

These are some dangerously addictive cupcakes. After scoffing down a few, I had to send the rest into work with Chris as we were in danger of eating the lot in less than 24 hours! I first came up with this recipe for my friend Lucy over at her beautiful website Craftberry Bush. She really is one of the most talented artists I’ve seen - she’s even got her own craft kits in the shops!...

Ok, hands up. This soup is literally the filling I use for my chicken pot pie. Whenever I go to make the pie, it’s a 50/50 chance on whether it will make it to the pie stage, or whether upon tasting the filling, I just ladle it out in a bowl and eat it as soup. It really is that good, that even the temptation of pastry isn’t enough to make me wait, and I have to dish it up there and then....

This recipe is part of a Chili Con Carne Series where I use leftover chili and transform it into other dishes. Earlier this week I shared my Shredded Beef Chili Con Carne recipe. It makes ALOT! About 12 to 15 cups! Which is just perfect because Chili Con Carne freezes so well and is incredibly versatile. Potato skins, as a pasta sauce, in lasagna bakes, wrapped in pastry, as a soup base, on fries and chili dogs and of course Mexican favourites like tacos, burritos, enchiladas, nachos....

I just had this for breakfast. Really. It’s Wednesday morning, Sydney is “suffering” through a heatwave (35C / 95F). And while normal people are having a cold healthy smoothie or a bowl of fresh fruit and yoghurt for breakfast, I heated up a bowl of hot spicy Chinese noodles. It’s my Japanese upbringing!! In Japan, cereal and toast are virtually unheard of for breakfast, except at hotels that cater for Western tourists....

I had a fair bit of buttermilk left in the fridge after experimenting with the Creamy Chilli Lime Dressing from my Chicken Noodle Salad post. I almost made a pile of scones, but knew we were heading for a trip to Cornwall soon; where we’d no doubt have at least a few Cornish cream teas (mmmm fruit scone with jam and clotted cream) and the same argument we always have on how ‘scone’ is pronounced....

This recipe was created in partnership with Bertolli. When I was first introduced to coffee-crusted steak about a year ago, it totally confused me. I mean, are you supposed to taste the coffee? Should I use old coffee grounds? Am I supposed to wash them off before cooking the steak (after all, the grounds are the bit you’re supposed to throw away right!), should I be using instant coffee?...

Creamy Vegetable Soup This is a homemade version of the Cream of Vegetable Soup cup-a-noodle packs which is a little optimistically labelled with “lots of noodles!!” Because let’s be honest – a powder soup packet mix for a mug can only have so many noodles in it. And while we’re on the topic, there’s not that much veggies in it either. (And I STILL loved it growing up!) Hence the beauty of homemade!...

Simply mix a few ingredients in your food processor, then fry the patties in olive oil. They’re crispy and delicious, and leftovers are great too. About once a week, I take out a large baking sheet and bake lots of chicken breasts. They’re easy to make, affordable, and versatile. I can then use them throughout the week in many different recipes, and this is one of them. Crispy and golden, these delicious chicken patties are a huge hit with kids....

I saw this on a Chinese cooking program years ago. I can’t remember what the show was, but I do remember being dubious. Just 5 ingredients? How good can they be? I frequently see cooking hacks with very few ingredients and often they are made using cake mixes or store bought sauces. Which I have no problem with per se, it is just not my way of cooking because I like to cook from scratch as much as (practicably) possible....

This is a cookbook exclusive recipe! This recipe is exclusive to my debut cookbook Dinner which includes a how-to video for every recipe. Just scan the QR code! Just to explain…. I know, it’s confusing! You’re so used to getting recipes on my website – there’s over 1,200 of them, after all. And here you are looking at a tasty recipe video and I haven’t provided the recipe. 🙀 I’m not just doing this to torture you, I promise....

It’s pretty as a picture! And the speckling part is FUN to do! Easter Cake I confess: I struggle for dessert ideas every year when Easter rolls around. I know, I know, many of you will point out there are all sorts of traditional Easter dessert wonders from around the world … but I am yet to make one that gets me excited. She ducks as people from all over the world chuck rotten eggs at her I implore you to prove me wrong....

Caramelising onions calls for patience, but it’s worth it. You’ll be rewarded with deeply golden, intensely sweet onions that forms an incredible flavour base for this French Onion Soup. For an effortless option, see how to caramelise onions in a slow cooker! THE ICONIC FRENCH ONION SOUP! French Onion Soup is probably one of the most epic soups in this whole wide world. And yet, the soup itself is made with very few core ingredients: butter, onions, flour and stock/broth....

pan seared garlic butter cod Recipe Cod is a versatile white fish that is mild in flavor, and it can be cooked in so many ways, it can be baked, steamed, poached, grilled (not recommended), deep fried, or air fried. However, today I will be showing you how to make the best-pan-fried codfish that tastes better than the one you would get from the restaurant. This recipe uses very simple ingredients you may already have at hand....

Goan Fish Curry The tropical climate and beaches of Goa have long since been a magnet for travellers from all over the world, with a reputation in particular for attracting the hippie crowd and British backpackers … and Aussies! Of all the region’s dishes, along with Vindaloo perhaps one of the most well known is Goan Fish Curry. Pronounced go-an (as opposed to “groan” without the “r”!), it’s an aromatic curry with a blend of spices, garlic, ginger and onion along with fresh tomato and coconut....