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    Huon Salmon Dumplings

    Folding dumplings is easy to master and once you get the hang of it they’re really quick to make. Get the kids to help and you’ll have 24 made in no time.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 6


        •    280g Huon Salmon portions (x2 140g portion)
        •    4 Spring onions, thinly sliced
        •    2 cm fresh ginger, finely grated
        •    1 tsp White pepper
        •    1 tbsp Soy sauce, plus extra for serving
        •    24 Round wonton / gyoza wrappers
        •    Vegetable oil for frying


    1. Remove the skin from the salmon portions and cut into big chunks.
      Place the salmon into the bowl of a food processor, with half of the spring onions, ginger, pepper and soy sauce. Pulse until the ingredients are finely chopped, but don’t completely pulverise. You want the texture of course mince.
    2. Make one dumpling at a time by placing a teaspoon of filing in the centre of the wrapper. Moisten the edges of the wrapper with water, fold the edges over, pinching gently to create pleats, and press together to seal.
      Place in a single layer on a tray lined with baking paper. Repeat with remaining wrappers and filling. (if you’re preparing ahead you can pop them in the fridge at this point for up to three hours)
    3. Heat a large frypan with a well-fitting lid over a medium heat and add enough vegetable oil to cover the base.
      Cook the dumplings in batches, and arrange the dumplings in a single layer, giving them a bit of space, and cook for about 3 minutes until they develop a golden crust underneath, but don’t flip them.
    4. Add ¼ cup of water to the pan and quickly place the lid on to trap the steam and cook for a further 2 or 3 minutes, or until all the water has evaporated.
    5. Serve dumplings scattered with remaining spring onions and soy sauce for dipping.

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

    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/

    Honey Garlic Chicken Skillet (thigh)

    This one is dee-licious. With the same, much loved flavor profile of honey garlic shrimp, we get to enjoy everyone’s favorite sauce with boneless, skinless chicken thighs or breasts. It’s simple to cook, quick and easy, but full of yum. And it’s 20-25 minutes (depending on the thickness of your chicken) from prep to table without lacking in flavor. Great for those quick weeknight dinners.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


        •    1 lb. boneless, skinless chicken thighs/breasts


        •    1 teaspoon garlic, minced
        •    ½ teaspoon ginger, minced
        •    4 tablespoons honey
        •    2 tablespoons soy sauce


    1. Combine the sauce ingredients and pat the chicken dry with paper towels
    2. Over medium high heat in a 10" skillet, pan sear the chicken in some oil. Reduce heat to medium after searing the first side
    3. Cook them on both sides in batches until browned, about 3-4 minutes per side or until center is no longer pink. Drain chicken on paper towels and remove any excess oil from the pan
    4. Reduce heat to medium-low and toss the chicken back in the pan
    5. Pour in sauce and bring to a gentle boil over medium-low heat until reduced. Flip the chicken to coat in the sauce fully
    6. Dish and serve hot

    This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Honey-Garlic-Chicken-Skillet-1552493?prm-v1

    Easy, Fall-Off-The-Bone Oven Baked Ribs Recipe

    Baking low and slow is the secret to these fall-off-the-bone oven baked ribs. Some might have the impression that ribs are one of those dishes that should be left to the “pit masters” — it’s just not true. Baking ribs in the oven is seriously easy. All you need is time — 95% of the recipe time is sitting back and relaxing waiting while the ribs bake.

    Low and slow cooking make these oven baked ribs fall off the bone tender. Once baked, we like to add our sweet and spicy barbecue sauce to the ribs, but use whatever you love. For the most tender ribs, we remove the thin membrane covering the back of the rack. Depending on where you have purchased ribs, this may already be done for you. If not, instructions are in the notes section below.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 4 hours
        •    Yield: Serves 2-3



        •    2 to 2 1/2 pounds baby back pork ribs
        •    Salt and black pepper

    Sweet and Spicy Barbecue Sauce:

        •    1 tablespoon olive oil
        •    1/4 cup finely diced onion
        •    1/2 teaspoon ground cumin
        •    1/2 cup ketchup
        •    1 tablespoon hot chili sauce (suggestion Sriracha)
        •    2 tablespoons light brown sugar
        •    1 tablespoon apple cider vinegar
        •    Salt and ground pepper, to taste


    1. Prepare Ribs:

      Heat oven to 275 degrees F.

      If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below. Season both sides of the ribs with salt and pepper then place, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half in order for them to fit into the pan). Cover tightly with aluminum foil, and then bake until the meat falls easily from the bones, 3 to 4 hours.

    2. Make Barbecue Sauce:
      While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat. Add the onions and cook until translucent. Add the cumin and stir. Next, add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
    3. To Finish:

      Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.

      Move an oven rack near to the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize.


        •    Removing the Membrane: Place the ribs meat-side-down on a cutting board. Locate the thin membrane covering the rack. This membrane can be tough when cooked. To remove, use a knife to gently slide under the membrane then using your fingers, pull the membrane away from the bones. If slippery or difficult to remove, use a kitchen towel to take hold of it and pull.

        •    Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We assumed 3 servings. The information below does include the barbecue sauce.

    This great family recipe is thanks to Inspired Taste at http://www.inspiredtaste.net/7179/sweet-and-spicy-oven-baked-ribs/

    Duck de Marietta (The Best Slow Roast Duck)

    The duck is stuffed with citrus, then slow cooked until the meat is falling off the bones and the skin perfectly crisped. A restaurant recipe that requires minimal effort and yields the best results.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 7 hours
        •    Yield: Serves 4



        •    1 (2.5 kg / 5 to 6 pound) whole duck (I used D' Artagnan Rohan Duck)
        •    5 to 6 mixed citrus fruits (blood orange, lemon, and/or mandarin), peels removed
        •    Sea salt

    Sauce (*see footnote):

        •    4 tablespoons jam of your choice (blueberry, apricot, etc.)
        •    1 cup white wine
        •    2 to 4 tablespoons potato starch (or cornstarch)


    1. Adjust oven rack to the lower third. Preheat oven to 120 C (250 degrees F). Line a baking pan with aluminium foil (for easy cleanup) and top with a V-rack.
    2. Prepare a plate. Transfer the giblets from the duck to the plate. Use a pair of poultry shears to remove the duck neck and trim the neck skin. Do not trim any skin from the bottom of the duck, because it will keep the meat moist during roasting. Save the duck neck for making sauce or stock. Save the giblets for cooking or making stock.
    3. Place duck on a working surface or a cutting board. Stuff citrus inside of the duck, using as many fruits as you can. Use a few toothpicks to seal the bottom of the duck, to secure the fruits inside.
    4. Use a sharp paring knife to score the duck breast, about 1 cm (⅓ inch) apart. This will help the duck render fat faster and create a crispy skin. If you’re not familiar with this process, I suggest you start slow. The thickness of duck skin is not consistent. You need to avoid slicing through the meat, which will cause the duck to lose moisture. Gently press the knife. You might need to slice a few times to get the cut just right. (*see footnote 1)
    5. Rub both sides of the duck with plenty of sea salt. Place duck on the V-rack, breast side up.
    6. Bake until the skin turns golden brown, 6 to 7 hours (depending on the thickness of the duck skin). You do not need to flip the duck or monitor the process.
    7. (Optional) When most of the duck fat has rendered and the skin has become thin (usually 6 hours to 6.5 hours), turn up the heat of the oven to 260 degrees C (500 F) to brown the duck for another 5 to 10 minutes. This method works better when you choose a duck breed with thinner skin (or a duck that was air-chill processed). The skin will crisp up nicely and the meat will remain more juicy.
    8. Remove the duck from the oven and let rest for 15 minutes. Do NOT cover the duck with foil. This step further crisps up the skin. The stuffing will keep the duck meat hot.
    9. Transfer the duck onto a large cutting board. Carefully remove the citrus fruits (they will be very hot!) from the duck with a fork or a pair of tongs, and discard them.
    10. To carve the duck beautifully, you can refer to this video. Alternatively, you can simply pull the meat apart by hand.
    11. Transfer the rendered duck fat into a small bowl. When it has cooled off, cover with plastic wrap and store it in the fridge. Save for later use.

    Option 1 - Fruity sauce:

    1. While resting the duck, cook the fruit sauce.
    2. Dissolve potato starch in a few tablespoons of the white wine.
    3. Heat the rest of the white wine in a small saucepan until warm. Add jam of your choice. Stir and mix so that the jam incorporates with the wine. When the liquid comes to a simmer, taste it and adjust the flavor by adding more wine or jam. Remove the pan from the stove.
    4. Stir the potato starch slurry again to let it fully dissolve in the wine. Slowly pour it into the sauce, stirring at the same time. Add enough slurry to get the sauce to the desired thickness.
    5. Pour a few spoonfuls of the sauce onto a serving plate. Place the carved the duck onto the sauce. Serve warm with extra sauce on the side.

    Option 2 - Peking duck:

    1. Cook duck pancakes (or use store-bought ones). Steam to heat them up while resting the duck.
    2. Serve duck and pancakes with hoisin sauce, sliced green onion, and sliced cucumber.


    1. If you’re not serving the duck right away, wrap the meat in aluminum foil and let it cool down to room temperature. Move it to a ziplock bag, press out as much air as possible, and store it in the fridge for up to 2 days or in the freezer for up to a month.
    2. To reheat, place the duck, skin side up, on a roasting pan. Transfer into the oven and preheat to 260 degrees C (500 F). Bake until the duck heats up and the skin turns crispy, 10 to 15 minutes.

    (Optional) Giblets:

    1. Cut duck giblets (liver, heart, and gizzard) into even-sized chunks and combine with a spoonful of Chinese distilled liquor (白酒, bai jiu), vodka, or Shaoxing wine in a small bowl. Add a teaspoon of cornstarch and season with salt. Mix well. Marinate for 5 minutes.
    2. Heat oil in a skillet. Gently cook the giblets over medium low heat until cooked through and the surface browned.
    3. Season with black pepper and serve warm.

    NOTES: Many recipes suggest puncturing the duck meat with a sharp knife or fork. I personally do not like that method so much. It is slower and the duck won’t look so pretty compared to one with scored skin.

    COOKING NOTES: Don’t be scared away by the long cooking time of this recipe, because:

        •    The active prep time is 10 minutes. And you’ll need another 10 minutes to cook the sauce and serve the duck. In total, there’s only 20 minutes of active cooking time.
        •    You can cook the duck one day or several days ahead, freeze the duck, and serve it later.
        •    If you’re serving the duck for a party, you can start roasting it in the morning, then heat it up before dinner.

    This great family recipe is thanks to Omnivore's Cookbook at https://omnivorescookbook.com/slow-roast-duck