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    Recipes — Australian

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    ’Nduja Prawns with Orzo, Feta and Olive Salad

    Check out this orzo salad recipe with spicy 'nduja pesto, crumbly feta and juicy prawns. Make this simple salad for an easy low calorie meal.

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 2


        •    ½ lemon
        •    100g orzo
        •    2 tbsps olive oil
        •    50g feta, crumbled
        •    ¼ cucumber, diced
        •    ½ red pepper, diced
        •    1 tbsp red wine vinegar
        •    150g raw peeled prawns
        •    a handful basil, chopped
        •    2 tsps Saclà 'nduja pesto
        •    ¼ red onion, finely chopped
        •    10 pitted green olives, chopped


    1. Cook the orzo in boiling salted water until just tender, then rinse under cold water and drain.
    2. While the orzo is cooking, put the onion, pepper, cucumber and olives in a large bowl, season well and add the vinegar and 1 tbsp of the olive oil. Toss then add the drained orzo and toss again.
    3. Heat the rest of the olive oil in a pan, add the prawns and fry until pink. Add the ’nduja pesto, a squeeze of lemon and a good splash of water. Cook, stirring, until it bubbles up, then take off the heat.
    4. Divide the orzo salad between two plates, spoon over the prawns, then scatter over the feta. Drizzle everything with juices from the pan and top with basil.

    This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/quick-and-easy/nduja-prawns-with-orzo-feta-and-olive-salad/

    Roast Duck Crown with Rosemary Potatoes, Seasonal Vegies and Red Wine and Balsamic Sauce

    Try this fantastic roast duck crown recipe with seasonal vegetables and a red wine and balasmic sauce.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: weight dependent


        •    1 whole duck

    For the sauce:

        •    50g caster sugar
        •    12 pitted cherries
        •    400ml chicken stock
        •    175ml glass of red wine
        •    3 tbsps red wine vinegar
        •    tsp cherry or redcurrant jam (Optional)


    1. Cook the whole duck or crown as per pack instructions.

    2. While the duck is cooking place the sugar and red wine vinegar in a pan on a medium heat and reduce until you have a sticky caramel.

    3. Pour in the wine and the stock and reduce by 2/3.

    4. When you have the consistency you desire, add in the cherries.

    5. Taste and if it requires more sweetness, mix in the jam.

    6. Serve the sauce with your cooked duck.

    This great family recipe is thanks to Gressingham Duck Recipes at https://www.gressinghamduck.co.uk/recipes/roast-duck-crown-with-red-wine-balsamic-sauce/

    Bourbon Sausage Dogs

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 8


        •    coleslaw
        •    8 hot dog buns
        •    2/3 cup ketchup
        •    2 tbsps minced onion
        •    1 pack smoked sausages
        •    1/2 cup bourbon or cola soft drink
        •    2/3 cup firmly packed light brown sugar

    Stir together first 4 ingredients in a large skillet over low heat; add sausage. Cover and simmer 30 minutes. Serve on buns with Coleslaw.

    This great family recipe is thanks to My Recipes Recipes at https://www.myrecipes.com/recipe/bourbon-sausage-dogs

    Honey Sriracha Scallops

    Outrageously delicious scallops in sticky sweet, savory and mildly spicy honey Sriracha sauce. Every bite is bursting with fresh and juicy goodness.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


        •    1/4 tsp salt
        •    1 lb. scallops
        •    2 tbsps honey
        •    2 tsps sriracha
        •    1 1/2 tbsps olive oil
        •    1 1/2 tbsps olive oil
        •    3 cloves garlic, minced
        •    1 tbsp chopped parsley
        •    1 tsp apple cider vinegar
        •    3 dashes ground black pepper


    1. Season the scallops with ground black pepper.
    2. Make the Honey Sriracha Sauce by mixing the honey, Sriracha, apple cider vinegar and salt together. Stir to combine well.
    3. Add the olive oil to a skillet, cast iron preferred, on medium heat. Add the garlic, follow by the scallops. Let cook until the garlic becomes light brown. Add the Honey Garlic Sauce to the skillet. Turn the scallops over and make sure that they are cooked through, while reducing the sauce to a thicker and darker consistency. Top with chopped parsley, remove from heat and serve immediately.

    This great family recipe is thanks to RASA MALAYSIA Recipes at https://rasamalaysia.com/honey-sriracha-scallops/

    Caramelized Salmon

    This caramelized salmon is simple, healthy and completely gorgeous. Just five ingredients and 20 minutes get that browned caramelized crust on the salmon.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    olive oil
        •    1/2 cup sugar
        •    16 ounces salmon, cut into 4 filets, with skin
        •    1 few dashes of freshly crushed black pepper
        •    2 1/2 tbsps coarse sea salt, pulsed gently in a food processor


    1. Combine the sugar, salt, and black pepper in a shallow bowl. Dip each filet into the bowl and coat the entire surface of the salmon with the sugar/salt mixture.

    2. Heat a little bit of olive oil in a large nonstick skillet over medium heat. When the oil is hot, add the salmon, skin side down in the pan, and saute for about 5 minutes. If you’re worried about the burnt sugar in the pan (or if there’s too much oil/liquid) just drain it off or spoon it out of the pan. If there’s a lot of oil splattering, turn the heat down. I would not recommend going higher than medium heat.

    3. Flip each salmon filet (carefully! keep the skin on there because it helps the filets hold together) and saute for another 2-3 minutes. Flip to the side and saute each of the sides for another 2-3 minutes, if the filet is thick enough.

    4. Preheat the broiler to 450 degrees. Sprinkle the top of each salmon filet with a teaspoon or two of additional sugar/salt mixture. Transfer the pan from the stovetop into the oven. Let the salmon broil for 5-10 minutes, checking occasionally to make sure it’s not burning. The sugar in the pan might look burnt but that’s okay as long as the tops of the salmon are looking golden brown. When the salmon is done cooking, remove from the oven and allow to cool for a few minutes (that sugar gets HOT). Gently peel off the skin before eating – it will be very dark because it’s totally caramelized with sugar, and it should come off very easily.

    This great family recipe is thanks to Pinch-of-Yum Recipes at https://pinchofyum.com/caramelized-salmon