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    Recipes — Classic

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    Grilled Sirloin Steak Zucchini Sweet Potato and Arugula Salad

    Grilled Aussie beef sirloin steak, zucchini, sweet potato and arugula salad.

    Prep Time

        •    Prep time: 0 minute
        •    Cook time: 0 minute
        •    Yield: Serves 4


    For the steak:

        •    1 1/3 pounds fat trimmed Aussie grassfed sirloin steak
        •    2 tbsp olive oil

    For the salad:

        •    12 oz. peeled and cut into 3mm slices sweet potato
        •    4 medium sliced lengthways into 5mm slices zucchini
        •    1 each quartered red onion
        •    3 tbsp olive oil
        •    2 tbsp, plus grated zest lemon juice

    For the garnish:

        •    5 oz. arugula leaves
        •    1 oz. shaved parmesan cheese
        •    1 oz. toasted pine nuts


    1. To cook: Preheat a chargrill or barbeque to hot. Brush the beef on both sides with 2 teaspoons olive oil and cook for 4 minutes, turning once, or until cooked to your liking. Set aside to rest and cover loosely with foil.
    2. Place the sweet potato, zucchini and onion into a large bowl and toss with 3 teaspoons olive oil. Place on the grill and cook for 1½ minutes on each side, or until tender and lightly charred.
    3. Slice the beef thinly and place into a large mixing bowl with the grilled vegetables, lemon juice and zest and remaining oil. Season with salt and pepper and stir to combine.
    4. To serve: Place the arugula onto a large serving platter, top with the tossed beef and grilled vegetables, parmesan cheese and pine nuts, and serve.

    Chef Notes:

        •    Brush each steak lightly with oil.
        •    Preheat the barbecue to hot before adding the steak. The steak should sizzle as it makes contact with the plate or grill.
        •    Cook one side until the first sign of moisture appears on the upper side, turn and cook the other side. Turn once only for rare and medium.
        •    Test for doneness with tongs. Rare is soft when pressed, medium is springy but still soft and well done is very firm. Remove steak and cover loosely, rest in a warm place for a few minutes before serving.
        •    Pesto steak sandwich: Mix some fresh basil pesto into whole egg mayonnaise and smear onto 4 sourdough rolls. Top with the unsliced beef, grilled zucchini and arugula. Season with salt and pepper and serve.

    This great family recipe is thanks to True Aussie Beef And Lamb at https://www.trueaussiebeefandlamb.com/recipes-usa/consumer-recipes/beef/grilled-aussie-beef-sirloin-steak-zucchini-sweet-potato-and-arugula-salad/

    Kale Apple Chicken Salad

    Salads don’t get much healthier or tastier than this beautiful vibrant Kale Apple Chicken Salad! If you haven’t yet jumped on the kale bandwagon, you definitely have to remedy that.

    Prep Time

        •    Prep time: 15 minutes
        •    Yield: Serves 2-3


    For the salad

        •    4 cups packed (160g | 5.6oz) chopped kale (rib removed)
        •    2 cups (250g | 8.8oz) leftover cooked chicken, cut into bite size chunks
        •    1 cup (150g | 5.3oz) leftover cooked quinoa
        •    ½ cup (65g | 2.3oz) dried cranberries
        •    ½ cup (60g | 2.1oz) dry roasted cashews
        •    1 gala apple, diced*
        •    1 green onion, finely chopped

    For the vinaigrette

        •    the juice of ½ lemon
        •    2 tbsp extra-virgin olive oil
        •    1 tbsp apple cider vinegar
        •    1 tbsp unpasteurized honey
        •    1 tsp finely chopped fresh rosemary leaves
        •    ½ tsp salt (I use Himalayan salt)
        •    ½ tsp ground black pepper


    1. In a small bowl or measuring cup, vigorously whisk all the ingredients for the vinaigrette and then pour it over the chopped kale. Massage the kale with that vinaigrette for 3 to 5 minutes, making sure to squeeze those kale leaves really firmly between your fingers.
    2. Add the rest of the salad ingredients to the bowl and toss well.
    3. If time permits, refrigerate the salad for about an hour to allow flavors to meld before serving.
    4. Leftovers will keep well for up to a couple of days in the refrigerator.

    NOTES: * Or any other sweet apple variety that won't oxidize when exposed to air

    Nutrition Information: Serving size: NF based on 1 of 3 servings


    This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Kale-Apple-Chicken-Salad-1894530?prm-v1&utm_medium=email&utm_source=seasonal&utm_campaign=Quick_Chicken_Dishes?prm-v1

    Huon Salmon slaw with Mint and Peas

    A great late winter / early spring dish made with bright red cabbage and peas, the crispy Huon salmon skin makes a delicious garnish.

    Prep Time

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


        •    2 x 140g Huon salmon portions
        •    2 cups Frozen peas, blanched
        •    1/2 Red cabbage, finely shredded
        •    1 Bunch of mint, leaves removed
        •    1 Lemon, juiced and zest
        •    1 tbsp Tahini
        •    2 tbsp Olive oil, plus extra for frying


    1. Heat a heavy based fry pan over high heat with a drizzle of olive oil.
    2. Season the Huon Salmon portions with salt and pepper and place skin side down and fry for 4 minutes, avoid moving the salmon at this point to allow the skin to crisp up. Flip salmon cook for a further 4 minutes. Remove from heat and set the salmon portions on paper towel to drain.
    3. In a large bowl, combine peas, cabbage, half of the mint leaves and toss to combine. To make the dressing, in a small bowl or jar, mix lemon juice, zest, tahini and olive oil and combine, season to taste. Toss the salad with the two thirds of the dressing.
    4. To serve, divide the salad into 4 serving dishes, break the salmon into bite size pieces and distribute on top of the salad.
      Drizzle remaining dressing over the salmon and scatter extra mint leaves.

    This great family recipe is thanks to Huon Aqua at https://www.huonaqua.com.au/recipes/huon-salmon-slaw-mint-peas/

    Dukkah Crusted Huon Salmon

    This recipe is packed with just the right combination of spice and citrus and brings the perfect balance to our Huon Salmon. A great way to dress up a week night dinner or to feed a hungry crowd, we think we’re onto a winner!

    Prep Time

        •    Prep time: 1 minute
        •    Cook time: 15 minutes
        •    Yield: Serves 4


        •    4 x 200g Huon Salmon portions
        •    1/4 cup Canola Oil
        •    200g Dukkah
        •    1/4 cup Sliced Preserved Lemon
        •    1 tbsp Dried Cranberries
        •    1 cup Cooked Cous Cous
        •    3 tbsp flat leaf parsley
        •    1/4 cup Mint
        •    8 Cherry Tomatoes
        •    2 Cloves of Garlic
        •    1/2 cup Rice bran oil
        •    1 tbsp Raw Sugar
        •    1 Lemon, juice
        •    Pinch Sea Salt
        •    Pinch Cracked black pepper
        •    3 tbsp Sumac
        •    1/2 cup Creme Fraiche
        •    1 Lime, zest only


    1. Roughly chop cherry truss tomatoes and flat leaf parsley, tear mint leaves and crush garlic.
    2. Combine with cooked cous cous, raw sugar, lemon juice, sea salt, cracked black pepper and rice bran oil and refrigerate.
    3. Simply combine crème fraiche with sumac and zest of 1 lime. Check seasoning, place into airtight container and refrigerate
    4. Lightly coat each portion in Canola oil and then completely cover each in Dukkah.
    5. Heat a large non-stick or cast iron pan with a little ghee or oil until hot, carefully place each steak into the pan Dukkah side down, reduce the heat and cook for approx. 1 minute. Carefully turn over and cook for a further 4-5 minutes or until flesh is firm.
    6. Plate up with salad and serve creme fraiche dressing separately or drizzle over the salad and salmon portion

    This great family recipe is thanks to Huon Aqua at https://www.huonaqua.com.au/recipes/dukkah-crusted-salmon/?utm_source=The+HUON+salmon+club&utm_campaign=9469ca8960-June+EDM&utm_medium=email&utm_term=0_9ad52295cd-9469ca8960-365942245&goal=0_9ad52295cd-9469ca8960-365942245&mc_cid=9469ca8960&mc_eid=4dbd0c4a9f

    Tomato, Basil and Balsamic Chicken

    Hey, guys! Guess what? I’m starting a new series here on the blog and I think you’re really going to like it. This is one of those meals that everyone in your family will love because the flavors are both familiar and comforting. Who doesn’t love a good tomato + basil + balsamic combo, right?

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    1/3 cup balsamic vinegar
        •    2 large boneless, skinless chicken breasts
        •    1 Tablespoon extra virgin olive oil
        •    1/2 teaspoon salt
        •    1/4 teaspoon freshly ground black pepper
        •    1 pint cherry or grape tomatoes, halved
        •    2 cloves garlic, peeled and minced
        •    1 medium onion, chopped
        •    4 large leaves basil, sliced


    1. Pour the balsamic vinegar into a small pot and place over medium-high heat. Reduce until the vinegar reaches the consistency of a syrup.
    2. Meanwhile, slice the chicken breasts in half parallel to the cutting board to make four thin pieces of chicken. Season the chicken with salt and pepper.
    3. Heat the oil in a cast iron or other skillet over medium-high heat until nearly smoking. Add the chicken pieces in a single layer and let brown, undisturbed, for 1 minute. Turn the breasts, turn the heat to low, cover the pan, and let cook for 10 minutes. After ten minutes, remove the chicken to a plate next to the stove.
    4. Turn the heat back up to high and let the liquid in the chicken pan reduce until you can drag a spoon through and leave a trail. Turn the heat back down to medium and add the onions. Let the onions cook for 2 minutes, then add the garlic and cook for a further 30 seconds. Add the halved tomatoes to the pan and saute for 2 minutes.
    5. Arrange the chicken pieces on a serving platter. Top with the tomato and onion mixture. Drizzle the balsamic reduction over the top and garnish with fresh basil.

    This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Tomato_-Basil_-and-Balsamic-Chicken-1596412?prm-v1