• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Check Out Continue Shopping


    Blog Menu

    Delicious Wallaby Meatballs

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


        •   500 gm wallaby mince
        •   100 gm grated parmesan
        •   80 gm fresh breadcrumbs
        •   2 tbs chopped parsley
        •   2 egg yolks
        •   2 tbs olive oil
        •   500 ml good quality Italian tomato sauce
        •   2 tbs olive oil
        •   Shaved parmesan to serve


    1. Preheat oven to 180C.
    2. Mix together wallaby, parmesan, breadcrumbs, parsley, egg yolks. Season to taste. Roll into golf ball-sized balls.
    3. Place on a lined baking tray.
    4. Place under grill or top shelf of oven for 5 minutes or until well
    5. Caramelised, turn balls over & caramelise other side.
    6. Move trays to middle of oven and cook for a further 5 minutes, or until cooked through.
    7. Heat Italian tomato sauce in a saucepan, add cooked meatballs and serve with shaved parmesan and a green salad.

    This great family recipe is thanks to Best Recipes at http://www.lenah.com.au/delicious-wallaby-meatballs/

    How To Cook Duck Breast

    Duck breast with golden crisp skin and a deeply rich and rosy interior can be better than a steak. I often wonder we don't cook more of it at home. I admit I often overlook this date-night alternative, but it truly has all the ease of chicken breast and decadence of steak.

    You won't need more than a pan and a few simple prep tricks to make a gorgeous duck breast at home that rivals any restaurant prix-fixe entrée.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 2


        •  2 skin-on White Pekin duck breasts (about 6 ounces each)
        •  1 tablespoon kosher salt
        •  1 large Yukon gold potato


        •  Measuring cups and measuring spoons
        •  Large cutting board
        •  Sharp chef’s knife
        •  12-inch cast iron skillet


    1. Score the duck breast skin. About an hour before cooking, remove the duck breasts from the refrigerator and their packaging. Use a sharp knife to score the skin: Make 3 to 4 parallel shallow cuts into the skin, but not through it, in one direction, then make 3 to 4 shallow cuts in another direction, making a cross hatch or diamond pattern. Pat the duck breasts dry with paper towels.
    2. Season with salt and rest for 15 minutes. Season the breasts on all sides with salt (you might not use all the salt; that’s fine). Set aside and let rest for 15 minutes. Meanwhile, cut the potato into small 1/2-inch cubes.
    3. Start in a cool pan to render out as much fat as possible. Place the duck breasts skin-side down in a large cast iron skillet and turn the heat to medium. You want to crisp the skin slowly, driving out as much of the fat as possible.
    4. Cook on the first side for 6 to 8 minutes. After 6 to 8 minutes, the pan will have filled with a substantial amount of fat from the skin. The skin should be a very dark golden-brown.
    5. Flip the breasts and cook 3 to 4 minutes, or until they reach 135°F. Flip the breasts and cook for 3 to 4 minutes more. Add the potatoes to the pan right after you flip the breast. Cook until the breasts are plump and register 135°F in the thickest part of the breasts for medium-rare.
    6. Rest the duck for 5 minutes and continue to cook the potatoes until crisp. Remove the duck breasts to a clean plate or cutting board and let rest 5 minutes. Continue cooking the potatoes, stirring regularly, until they are golden-brown on the outside and tender inside, 5 to 7 minutes.
    7. Slice the duck breasts and serve with the potatoes. Slice the duck breasts on the diagonal and serve over the potatoes with any accumulated juices on the resting plate.
    8. Once the duck breast is cooked and resting before slicing, you'll have this little gift of warm duck fat. Frying potatoes in this fat is a classic French approach to duck that an old friend (and culinary director for Good Eats) taught me. The little potato cubes are irresistible!
    9. But if you're serving the duck for date night, you may find sautéing a little garlic and some greens in the fat is a little more elegant. Either way, be sure to save any extra duck fat. Store it in the fridge and use it within two weeks.
    10. When your potatoes or greens are done, thinly slice the breast and serve immediately.

    NOTES: Storage: Leftover duck and potatoes can be stored in an airtight container in the refrigerator for up to 4 days.

    For Your Info:

        •  This recipe calls for two Pekin duck breasts, which are easier to find at most markets. If you can get your hand on wild or magret breast, be prepared for them to take longer in the rendering step, as they have quite a bit more fat.

        •  The breast will render about 1/2 cup of glorious duck fat. We're using it to crisp potatoes while the duck breasts rest, but you could also sauté greens or soften onions and apples in the pan while it's hot.

    This great family recipe is thanks to The Kitchn Recipes at https://www.thekitchn.com/how-to-cook-duck-breast-254046

    Parsley, Orange and Pecan Crusted Rack of Lamb

    Looking for a delicious natural lamb recipe? Try out this simple, yet tasty recipe for Parsley, Orange and Pecan Crusted Rack of Lamb!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •   2 racks of Australian lamb (8 chops to each rack)
        •   1 tablespoon olive oil
        •   salt and freshly ground black pepper
        •   1 cup fresh parsley leaves, roughly chopped
        •   2 cloves garlic, crushed
        •   zest of 1 orange, finely grated
        •   ¾ cup pecan nuts, toasted and finely chopped
        •   2 tablespoons Dijon mustard

    To Serve: roasted vegetables


    1. Preheat the oven to 400°F. Rub the lamb with olive oil and season with salt and pepper. Position the racks in a roasting pan, meaty side up and place in the oven for 10 minutes.
    2. While the lamb is cooking, combine the parsley, garlic, orange zest and pecan nuts in a bowl.
    3. Remove the lamb racks from the oven and spread each rack on the meaty side with 1 tablespoon Dijon mustard. Divide the herb and nut mix equally between the racks and coat, gently pressing into the mustard.
    4. Return to the oven and continue to cook for an additional 10 minutes or to desired doneness.

    This great family recipe is thanks to True Aussie Beef and Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/holiday-recipes/parsley-orange-and-pecan-crusted-rack-of-lamb/

    Pineapple Orange Teriyaki Salmon

    Pineapple Orange Teriyaki Salmon baked in foil or parchment – the perfect easy weeknight dish. Best of all, this healthy recipe takes just 20 minutes to make – skip the takeout!

    This Pineapple Orange Teriyaki Salmon is one of our latest favorites and takes less than 25 minutes to put together. It’s loaded with tons of flavor and is perfect for busy weeknights.

    Simply place the salmon on a large baking sheet lined with either parchment paper or foil. After it’s done, just toss away your liner or use it to wrap up any remaining leftovers for your meal the next day. Seriously, it doesn’t get easier than that, right?

    Prep Time

        •    Prep time: 7 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


        •   1-1/2-2 pound salmon filet or 4 salmon (4-6 ounce) filets, skin on
        •   kosher or sea salt and freshly cracked black pepper to taste
        •   1 teaspoon sesame oil
        •   3-4 orange slices


        •   1/2 cup low sodium soy sauce use gluten free tamari or coconut aminos for paleo-friendly version
        •   3 tablespoons rice wine vinegar
        •   3 tablespoons honey can substitute with erythritol or stevia
        •   2 teaspoons sesame oil
        •   1/2 teaspoon fresh ginger grated
        •   2 cloves garlic minced
        •   1/3 cup orange juice about half an orange
        •   2 1/2 tablespoons cornstarch can substitute with arrowroot starch
        •   2/3 cup chopped pineapples can also use crushed, drain or leave out water if using the juice
        •   1-2 tablespoons water as needed to thin out sauce
    leave out water if using the juice


        •   green onions sliced
        •   fresh cilantro chopped


    1. Preheat oven to 400 F degrees. Line a baking sheet with a large sheet of parchment paper or aluminum foil. Lay salmon on top and season with salt, pepper and sesame oil. Slide orange slices halfway underneath the salmon, as pictured.
    2. In a saucepan over medium-high heat, whisk together soy sauce, vinegar, honey, sesame oil, orange juice, garlic, ginger and cornstarch. Bring to a boil and allow to thicken and bubble. Add pineapple (and water as needed if sauce is too thick) then pour enough sauce to evenly cover salmon (reserving some for drizzling before serving). Fold parchment paper or foil sides up to prevent juices from leaking through (does not have to cover salmon).
    3. Bake in preheated oven for 12-16 minutes (depending on how large your fish is), or until the salmon is cooked to your desired doneness. Unwrap the salmon, and turn to broil - cooking for an additional 3-5 minutes, or until caramelized and slightly charred.
    4. Cut into sections, discard skin and serve immediately with extra sauce drizzled on top and your favorite sides, garnished with green onions and cilantro.

    NOTE: To make this Pineapple Orange Teriyaki Salmon

        •   Start off by seasoning the salmon with some salt, black pepper and a drizzle of sesame oil.
        •   For the homemade teriyaki sauce, combine soy sauce, rice vinegar, cornstarch, honey, ginger and garlic. Orange juice and pineapples are added for an extra tropical touch.
        •   Wrap with foil and bake until tender and flaky – about 12-16 minutes depending on the thickness of the salmon.
        •   To seal in the flavors, broil for 3-5 minutes until ends of the salmon are slightly charred.
        •   Don’t forget to reserve some extra sauce to drizzle at the end.
        •   Finally, serve this salmon with your favorite sides to make it a complete meal.


        •   Make the sauce in an airtight container the day before and store in the fridge
        •   Prepare the sides you plan to serve this with the day before and store in the fridge and heat up when making the salmon

    This great family recipe is thanks to Life Made Sweeter Recipes at https://lifemadesweeter.com/pineapple-orange-teriyaki-salmon/

    Spicy Chicken Breasts

    I know so many people who hate chicken breasts because they are easy to overcook, end up turning into leathery bits rather than nice, juicy chicken. And it’s totally understandable – I felt the same way too, till I started cooking my chicken breasts on a skillet instead of the oven.

    This recipe for spicy chicken breasts is my favorite because it has lots of flavor, the zippiness from the spice (say bye to boring, tasteless chicken breasts) and are really juicy. The last part is key. Juicy chicken breasts can be a little tricky but just follow these steps and you should be good.

    The seasoning in these chicken breasts is a combination of less than 5 ingredients which in my book is a winner. You can add a little broth while cooking to make things a bit saucy, but I really prefer to add a few veggies to the pan which also cook while the chicken is cooking. It becomes a simple, delicious one pan meal if you add some rice, quinoa or polenta to the mix.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2


        •   1 tablespoon Oil
        •   2 Chicken Breasts (each breast was approx. half a pound in weight)
        •   1 tablespoon Sriracha
        •   3 Garlic cloves, minced
        •   Salt and Pepper to taste
        •   Chopped Vegetables (Optional)


    1. Mix together sriracha, garlic, salt and pepper in a bowl and rub all over the chicken breasts. Set aside for ten to fifteen minutes.
    2. Heat oil in a skillet and add the chicken breasts. Cook on medium high heat on each side for 3-4 minutes. Switch off the flame, cover and let the chicken rest for 5 more minutes before serving.

    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Spicy-Chicken-Breasts-2278373?prm-v1&utm_medium=email&utm_source=seasonal&utm_campaign=Chicken_Under_20