TRENDING FLAVOURS

from home & beyond

Contents
ITALIAN

ASIAN

MIDDLE EASTERN

MEXICAN

AUSTRALIAN
 Italian
IT’S THE CUISINE THAT’S BLESSED US WITH WEEKNIGHT STAPLES
SUCH AS SPAG BOL, AND THAT CHEESY FRIDAY FAVOURITE, PIZZA.
FIND THESE RECIPES AND MORE IN THIS CHAPTER. BUONISSIMO!
 Tip
Sneak chopped
carrots into the mince
mixture for an extra
veggie hit
 LASAGNE roll-ups
PREP 20 MINS COOK 50 MINS MAKES 16

Recipe uses products from brands supporting Foodbank

INGREDIENTS METHOD
1/3 cup olive oil 1. Preheat oven to 180°C
500g beef mince 2. Heat 1 tablespoon of oil in a large non-stick frying
1 brown onion, finely diced pan over medium high heat. Cook mince, breaking
up with a wooden spoon. Add the onion and cook,
2 x 400g can Ardmona Diced stirring until meat is brown and onions are soft
Tomatoes
3. Add 1 can of tomatoes, the garlic and Italian
3 garlic cloves, crushed seasoning. Stir the sauce over low heat, then
2 tbs Italian seasoning simmer, covered, for 10 minutes
8 fresh lasagne sheets, cut in half, 4. Meanwhile, make the Ricotta Filling
lengthways 5. Before assembling the roll-ups, evenly spread
Salt and pepper remaining can of tomatoes over the base of a
RICOTTA FILLING 6-cup ovenproof baking dish

500g ricotta 6. Prepare the pasta by placing the lasagne sheets

in a single layer on a lined baking tray
1 egg, whisked
7. Spread ¼ cup of Ricotta Filling over each of the
1/3 cup flat leaf parsley, chopped, lasagne sheets. Then spread a heaped tablespoon
plus extra to serve of the meat sauce on top
3 1/2 cups three cheese blend 8. Roll up each filled lasagne sheet and arrange in the
baking dish standing upright, nestling them together
9. Cover with any remaining meat sauce and sprinkle
remaining cheese over. Carefully tent an extra long
piece of aluminium foil to cover the bake, ensuring
it does not touch the cheese. Bake for 30 minutes or
until pasta is cooked. Remove foil and bake for
a further 5 minutes to allow lasagne to turn golden
and slightly crisp

RICOTTA FILLING
1. Put ricotta, egg, parsley, salt and pepper in a
medium bowl. Add 3 cups of the cheese mix
and stir to combine

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 Tip
Very finely chop
the mushrooms
to get them past
fussy eaters
 MUSHROOM
spaghetti bolognese
PREP 15 MINS COOK 45 MINS SERVES 4

INGREDIENTS METHOD
2 tbs olive oil 1. Heat olive oil in a large saucepan over medium heat.
1 brown onion, finely chopped Add onion and garlic and cook, stirring, 5 minutes or
until onion softens. Add tomato paste and cook for
2 garlic cloves, crushed 1 minute
2 tbs tomato paste 2. Add mince, increase heat to medium-high and cook,
400g pork mince (see tip) stirring, for 3-4 minutes or until browned all over.
400g Button Mushrooms, sliced Add mushrooms and thyme and cook for a further
3 minutes
2 tsp thyme leaves
3. Add tomatoes, bring to a simmer. Season to taste.
800g can chopped tomatoes Reduce heat to low, and simmer for 30 minutes or
400g spaghetti until the sauce thickens
1/4 cup shredded basil leaves, plus 4. Cook spaghetti in a saucepan of boiling salted water
extra whole leaves, to serve following packet instructions. Drain and set aside
Finely grated parmesan, to serve 5. Add drained pasta and shredded basil to the sauce,
mix well. Divide pasta between serving bowls. Serve
topped with parmesan and extra basil

TIPS & HINTS:

Bolognese can be made with any variety of mince,
shop smart and check out the best buy of the week

Recipe by Australian Mushrooms | australianmushrooms.com.au

Top tip
For a delicious veg
only option, leave
out the chicken
 OVEN-BAKED
CHICKEN
& mushroom risotto
PREP 15 MINS COOK 45 MINS SERVES 4

INGREDIENTS METHOD
2 tbs olive oil 1. Preheat oven to 160°C fan-forced. Heat 1 tbs oil in a
500g chicken thigh fillets, cut into large ovenproof pan over medium-high heat. Brown
3cm pieces chicken in 2 batches. Transfer to a plate. Set aside

1 brown onion, finely diced 2. Heat remaining 1 tbs oil in the pan over medium
heat. Add onion and garlic. Cook, stirring often, for
3 garlic cloves, finely chopped 3-4 minutes or until onion softens. Toss through
250g Swiss Brown Mushrooms, mushrooms. Cook for 1 minute
sliced 3. Stir in rice. Cook, stirring, for 1-2 minutes or until rice
2 cups arborio rice is glossy. Add stock and return chicken to pan. Stir
4 cups (1L) chicken stock to combine and bring to the boil. Cover and bake for
25-30 minutes or until rice is just tender and liquid
50g baby spinach leaves has almost been absorbed. Toss through spinach.
1/2 cup grated parmesan Sprinkle with parmesan. Serve with lemon wedges
Lemon wedges, to serve

Recipe by Australian Mushrooms | australianmushrooms.com.au

 SALAMI TOMATO
& ricotta pizzas
PREP 10 MINS COOK 10 MINS SERVES 4

Recipe uses products from brands supporting Foodbank

INGREDIENTS METHOD
2 large Lebanese flatbreads 1. Preheat oven to 200°C fan-forced. Place the
4 tbs tomato paste flatbreads onto baking trays. Spread each with
2 tbs tomato paste
2 x 80g packet Primo Thinly Sliced
Danish Salami 2. Dividing ingredients, top each with salami, tomato
and sprinkle with ricotta. Spray with oil
100g grape or cherry tomatoes,
halved 3. Bake for 10 minutes or until bread is crisp. Scatter
with rocket. Season. Drizzle with extra virgin olive
100g fresh ricotta, crumbled oil and serve
Olive oil cooking spray
Rocket leaves & extra virgin olive oil,
to serve

You can also use

pre-made pizza
bases available
from most major
supermakets

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 CHICKEN
FETTUCCINE
WITH CREAMY
avocado pasta sauce
PREP 15 MINS COOK 15 MINS SERVES 4

INGREDIENTS METHOD
500g chicken breast fillets 1. Place chicken into a deep frying pan and cover with
2 garlic cloves cold water. Place over a medium heat and bring to a
simmer. Cook for 10 minutes. Remove from heat and
2 Avocados cool in water. Drain chicken and shred
1/2 bunch basil, leaves picked, 2. Meanwhile, place garlic, avocados, basil, parmesan,
roughly chopped lemon rind and juice and olive oil into a food
1/2 cup finely grated parmesan processor. Season and puree until a smooth green
1 lemon, finely grated rind and juice sauce forms

1/4 cup olive oil, plus extra to drizzle 3. Preheat oven to 180°C. Line a baking tray with baking
paper. Place tomatoes onto tray and drizzle with oil.
Sea salt flakes and white pepper Season with salt and pepper. Roast for 15 minutes or
500g cherry truss tomatoes until softened
400g fettuccine pasta 4. Cook pasta in a large saucepan of salted boiling
water until just tender as per packet instructions.
Finely grated or shaved parmesan,
Drain and return to saucepan. Add shredded
to serve
chicken and avocado sauce to pasta. Toss until well
1/3 cup small basil leaves, to serve combined. Serve pasta topped with parmesan, basil
leaves and roasted tomatoes

Recipe by Australian Avocados | australianavocados.com.au

 Twist
We’ve given
the Italian-Aussie
parmigiana an
avolicious update!
 EASY AVOCADO
parmigiana
PREP 10 MINS COOK 15 MINS SERVES 4

INGREDIENTS METHOD
4 chicken breast fillets 1. Preheat oven to 200°C/180°C fan-forced. Grease and
1/3 cup plain flour line a baking tray with baking paper

2 eggs, lightly whisked 2. Place 1 chicken breast between 2 sheets of baking

paper. Gently flatten with a rolling pin to ½cm thick.
1 cup Panko breadcrumbs Repeat with remaining chicken
Olive oil, for shallow frying 3. Coat each chicken breast in flour, shaking off the
2 tbs Dijon mustard excess. Dip in egg, and press into breadcrumbs,
1 just-ripe Avocado, skin and seed coating both sides
removed, sliced 4. Add enough oil to a non-stick frying pan to shallow
4 slices Swiss cheese fry. Heat the oil then add the chicken and fry for
about 2 minutes on each side or until golden
5. Transfer to prepared tray. Evenly spread mustard
over the top side of the chicken. Top with sliced
avocado and then the cheese
6. Bake for 7-8 minutes or until cheese has melted and
chicken is cooked through
7. Remove from oven and serve with a simple salad

Recipe by Australian Avocados | australianavocados.com.au

 Asian
SPICE UP YOUR RECIPE REPERTOIRE WITH A SUPER-EASY
SATAY, JAPANESE-STYLE KATSU PORK, FAST AND FABULOUS
TERIYAKI NOODLES AND A TRAD PAD THAI.
 Fact
Passage to Asia
stir-fry sauces are all
MSG and gluten free
 CHICKEN SATAY
SKEWERS
with gado gado
PREP 15 MINS + MARINATING TIME COOK 20 MINS SERVES 4

INGREDIENTS METHOD
750g chicken thigh fillets, cut into 1. Place chicken into a bowl and add Passage to Asia
4cm cubes Satay Chicken stir-fry sauce, reserving 1/4 cup to
200g Passage to Asia Satay Chicken serve. Stir until well combined. Cover and marinate
stir-fry sauce for 30 minutes. Thread diced chicken onto the
soaked skewers
150g green beans, trimmed
2. Meanwhile, bring a medium saucepan of water to the
3 cups finely shredded Savoy boil. Fill a large bowl with iced water. Cook beans for
cabbage 2 minutes or until just tender. Transfer to iced water.
1 carrot, finely shredded Add cabbage to boiling water and cook for 2 minutes
1 Lebanese cucumber, thinly sliced or until wilted. Add carrot and cook for 1 minute
diagonally or until wilted. Transfer to bowl with beans.

1 small red onion, thinly sliced 3. Preheat oven to 180°C. Drain vegetables and place
with cucumber, onion and egg onto a large platter
4 eggs, hard boiled, halved
4. Heat a chargrill over high heat or large non-stick
Roasted peanuts, chopped, to serve frying pan over medium-high heat. Line a baking
tray with baking paper. Chargrill skewers for
8 minutes or until browned on all sides. Transfer
to tray. Place in oven for 10 minutes or until cook
through. Serve skewers with gado gado, reserved
sauce, chopped peanuts

TIPS & HINTS:

You will need to pre-soak 12 small wooden skewers

Recipe by Passage Foods | passagefoods.com

 TERIYAKI BEEF
noodles
PREP 10 MINS COOK 20 MINS SERVES 4

INGREDIENTS METHOD
2 tbs vegetable oil 1. Heat 2 tsp oil in a wok over a high heat. Cook steak in
500g rump steak, cut into thin strips batches, for 2 minutes or until browned, adding more
oil as required. Transfer to a bowl
1 carrot, halved lengthways, thinly
sliced diagonally 2. Add carrot and capsicum to wok and stir-fry for
2 minutes. Add broccolini and snow peas and
1 red capsicum, deseeded, thinly toss until combined. Add 2 tbs water and cook for
sliced 2 minutes or until vegetables are just softened.
1 bunch broccolini, trimmed, halved Return steak to wok with green onion and Passage
lengthways, cut into thirds to Asia Teriyaki Chicken stir-fry sauce. Stir until
100g snow peas, trimmed, halved combined. Cook for 2 minutes or until heated
lengthways diagonally through. Add noodles and toss to combine. Serve
topped with sesame seeds and extra green onion
4 green onions, thinly sliced
diagonally
200g Passage to Asia Teriyaki
Chicken stir-fry sauce
450g pkt hokkien noodles, cooked,
drained
Toasted sesame seeds, to serve
Extra thinly sliced green onions,
to serve

Recipe by Passage Foods | passagefoods.com

 Tip
Add steamed
rice for a more
substantial meal
 KATSU PORK
WITH PEAR
& carrot slaw
PREP 20 MINS COOK 20 MINS SERVES 4

INGREDIENTS METHOD
3 firm pears, quartered, cored 1. Coarsely grate pear and carrot and place in a bowl.
1 carrot Add onion, ginger, mayonnaise, lime juice, salt and
white pepper and stir until well combined. Cover and
2 green onions, thinly sliced refrigerate until required
diagonally
2. Place your hand flat over a pork loin and using a
2 tbs pickled pink ginger, chopped sharp knife, cut through the centre from one side
¼ cup mayonnaise to the other. When almost at the other side, open
1 lime, juiced pork loin out forming a thin schnitzel. Repeat with
remaining pork loins
4 heart-smart pork loin medallions
3. Place flour into a shallow bowl. Whisk egg in
⅓ cup plain flour a shallow bowl with 1 tbs of water and place
1 egg breadcrumbs into another bowl. Lightly coat
schnitzels with flour, then coat with egg and
1 cup panko breadcrumbs
breadcrumbs
2 tbs vegetable oil
4. Heat oil and butter in a large frying pan over medium
20g butter heat. Cook schnitzels for 3 minutes each side or until
200g Passage to Asia Japanese golden and cooked through. Place Passage to Asia
Katsu Curry Sauce Japanese Katsu Curry Sauce into a small saucepan
and place over a medium heat. Cook for 4 minutes or
until hot. Serve schnitzel sliced and sauce spooned
over with pear and carrot slaw on the side

TIPS & HINTS:

We used Kewpie mayonnaise

Recipe by Passage Foods | passagefoods.com

 CHICKEN & PRAWN
pad Thai
PREP 20 MINS COOK 20 MINS SERVES 4

INGREDIENTS METHOD
375g pad Thai rice noodles 1. Cook rice noodles as per packet instructions.
2 tbs vegetable oil 2. Heat 1 tbs oil in a hot wok. Add prawns and cook for
16 green prawns, peeled, deveined 3 minutes or until just cooked. Transfer to a bowl.
Add chicken and cook for 5 minutes or until browned
500g chicken thigh fillets, diced and cooked through. Transfer to bowl with prawns.
2 eggs, whisked 3. Heat remaining oil. Add egg and cook for 1 minute
5 green onions, thinly sliced or until just set. Add onion and stir until combined.
diagonally Return chicken, prawns and noodles to wok with
225g Passage to Asia Pad Thai Passage to Asia Pad Thai stir-fry sauce. Toss until
stir-fry sauce well combined and heated through. Remove from
heat and stir in bean sprouts. Spoon into serving
1 cup bean sprouts, trimmed bowls and top with chilli and basil.
Small red chillies, thinly sliced,
to serve
Thai basil, to serve

Recipe by Passage Foods | passagefoods.com

 Middle
EASTERN
IT’S THE FLAVOUR OF THE YEAR FOR GOOD REASON. SPRINKLE
YOUR NEXT SALAD WITH A LITTLE MOROCCAN MAGIC OR
ENJOY AN AVOCADO TWIST ON TRADITIONAL HUMMUS.
SPICED SPATCHCOCK
with citrus couscous
PREP 15 MINS (PLUS MARINATING TIME) COOK 35 MINS SERVES 4

INGREDIENTS METHOD
SPICE MIX SPICE MIX
1/2 red onion, roughly chopped 1. To make the spice mix, pound all ingredients in a
1 clove crushed garlic mortar and pestle or process until well blended

1 tsp turmeric 2. Coat the spatchcock with spice mix and refrigerate
for a few hours so that the flavours can develop
2 tsp ground cumin
3. Heat the barbecue to medium and oil the bars to
2 tsp paprika prevent the spatchcock from sticking. Place the
1/4 tsp each cayenne, sea salt spatchcocks on the grill, skin-side down, and cook
and freshly ground black pepper for about 10 minutes each side or until juices run
clear when the thigh is pierced with a sharp knife.
1 tbs fresh coriander leaves Cover with foil and set aside for a few minutes to rest
2 tbs parsley leaves CITRUS COUSCOUS SALAD
2 tbs olive oil 1. Place couscous in a large bowl, pour over boiling
4 spatchcock, backbone removed water, cover with plastic wrap and set aside for
and halved 5 minutes. Fluff up the grains with a fork then set
aside for a further 5 minutes
CITRUS COUSCOUS SALAD
1 cup instant couscous
2. Fluff again to break up any lumps. Stir together
olive oil, capsicum, juices, preserved lemon, mint,
1 cup boiling water cinnamon and nutmeg and pour over the couscous,
2 tbs extra virgin olive oil toss to combine
1 small red capsicum, diced 3. Pile couscous onto plates or platter, top with
spatchcock and serve with yoghurt. Garnish with
2 tbs each of orange and lemon juice
extra coriander if you like.
1 tbs preserved lemon rind, finely
chopped
2 tbs shredded mint
1/2 tsp each cinnamon and nutmeg
Greek yoghurt and extra coriander
(optional), to serve

Recipe by Game Farm | gamefarm.com.au

 AVOCADO
hummus
PREP 10 MINS MAKES 21/2 CUPS

INGREDIENTS METHOD
400g can chickpeas, drained and 1. In a food processor, blend chickpeas, garlic,
rinsed coriander, oil and lime juice until smooth
2 small garlic cloves, peeled 2. Add tahini, cumin and avocados. Process again until
¼ cup firmly-packed coriander combined, adding water if necessary for desired
leaves consistency. Season to taste

¼ cup extra virgin olive oil 3. Serve with extra scattered chickpeas and toasted
pita bread
2 tbs lime juice
1 tbs tahini
½ tsp ground cumin
2 ripe Avocados, seeds and skin
removed, chopped
1 tbs water
Toasted pita bread, to serve
Top with smoked
paprika to give it
extra spice and a
smoky flavour

Recipe by Australian Avocados | australianavocados.com.au

 Tip
Add shredded
roast chicken for
a hearty dinner
 WARM MOROCCAN
AVOCADO & ROASTED
vegetable salad
PREP 20 MINS COOK 30 MINS SERVES 4

INGREDIENTS METHOD
ROASTED VEGETABLE SALAD ROASTED VEGETABLE SALAD
2 tbs olive oil 1. Preheat oven to 200°C/180°C fan-forced
1 tsp ground cumin 2. Combine oil, cumin, coriander and garlic in a bowl
1 tsp ground coriander 3. Arrange sweet potatoes and carrots in a single
2 garlic cloves, crushed layer on a large baking tray lined with baking paper.
Drizzle with oil mixture and toss to coat vegetables
750g orange sweet potato, peeled
and cut into bite-sized pieces 4. Roast vegetables, turning once, for 25-30 minutes
or until tender
400g (about 2 bunches) baby Dutch
carrots, trimmed and peeled MOROCCAN AVOCADO

MOROCCAN AVOCADO 1. Meanwhile scoop the avocado flesh into a bowl

and add feta, lemon juice and sprinkle with dukkah.
2 just-ripe Avocados, halved and Gently toss to combine and set aside until the
deseeded vegetables are cooked
100g feta cheese, crumbled 2. To serve, arrange roasted vegetables and spinach
1 tbs lemon juice on a serving platter. Top with avocado mixture and
2 tsp dukkah sprinkle with pomegranate seeds. Season to taste

50g baby spinach leaves 3. Serve with lemon wedges and flatbread
1/2 pomegranate, seeds removed
Lemon wedges and warmed
flatbread, to serve

Recipe by Australian Avocados | australianavocados.com.au

 MIDDLE EASTERN
QUAIL & COUSCOUS
SALAD WITH
garlic sauce
PREP 20 MINS (PLUS MARINATING TIME) COOK 20 MINS SERVES 4

INGREDIENTS METHOD
GARLIC SAUCE GARLIC SAUCE
1 egg yolk 1. Place egg yolk, garlic, salt and lemon into a food
5 garlic cloves, crushed processor and pulse. With the food processor running,
Pinch salt add oil in a slow steady stream until a mayonnaise forms.
1 tbs lemon juice Set aside
100ml vegetable oil CORIANDER SALT
CORIANDER SALT 1. Place spices into a dry frying pan and heat over a
2 tbs coriander seeds low heat, shaking pan, until just fragrant. Add salt
and heat a further 1–2 minutes. Transfer to a plate
1 tsp cumin seeds
to cool completely. Grind to a fine powder in
1 tbs sea salt a mortar and pestle or spice grinder
QUAIL & COUSCOUS SALAD
QUAIL & COUSCOUS SALAD
400g Quail Breast Fillets
1. Rub coriander salt into quail to cover evenly and
1 cup couscous
refrigerate, uncovered, for at least 1 hour
1 cup boiling water
2. Place couscous into a bowl and pour over boiling
1 Lebanese cucumber, seeds water; stand for 5 minutes. Fluff couscous with a fork
removed and diced to separate grains. Stir through chopped vegetables,
2 roma tomatoes, diced chickpeas and herbs and mix well. Whisk lemon juice
1/2 small red onion, diced and oil together and season. Stir through salad
1 x 400g can chickpeas, rinsed 3. Heat a chargrill or barbecue plate over medium-high
and drained heat; brush quail skin with oil and cook Breast Fillets
1/2 cup chopped coriander leaves for 3 minutes each side or until cooked to your liking
2 tbs lemon juice 4. To serve, spoon couscous salad onto plates, top with
2 tbs olive oil, extra for brushing quail and a dollop of the garlic sauce

Recipe by Game Farm | gamefarm.com.au

 Mexican
IT’S A MEXICAN FIESTA WITH THESE DISHES ON THE MENU. START
WITH FRESH FISH TACOS, ENJOY AN ENCHILADA OR FEED A
CROWD WITH THE MEXICAN CHICKEN AND RICE TRAY BAKE. OLÉ!
Top Tip
Halve the amount
of chilli powder for
a milder option
 MEXICAN
spatchcock
PREP 15 MINS COOK 10 MINS SERVES 2

INGREDIENTS METHOD
MEXICAN SPATCHCOCK MEXICAN SPATCHCOCK
1 pack Game Farm deboned 1. Thread each spatchcock onto a skewer
spatchcock (300 - 350g)
2. Combine the spices, garlic and lemon juice and
1 tsp chilli powder brush generously over the spatchcock
1/2 tsp dried oregano 3. Heat a grillpan or frypan over medium heat and
1/8 tsp ground cinnamon cook the spatchcock for 5 minutes on each side or
until cooked through
1 garlic clove, crushed
2 tbs lemon juice
SALSA
1. Combine salsa ingredients
SALSA
TO SERVE
Chargrilled corn kernels
1 tomato, diced 1. Serve the spatchcock with salsa, tortilla, lettuce
and guacamole
1 small red onion, sliced
1 red chilli, finely chopped
Coriander leaves
Lime juice

TO SERVE
Tortillas
Guacamole
Shredded Lettuce

Recipe by Game Farm | gamefarm.com.au

 Tip
We used monkfish.
Flathead would also
work well
 FANTASTIC FISH
tortillas
PREP 10 MINS COOK 15 MINS SERVES 4

Recipe uses products from brands supporting Foodbank

INGREDIENTS METHOD
CHIPOTLE LIME CREAM CHIPOTLE LIME CREAM
2 tbs chipotle sauce 1. To make the cream sauce, combine chipotle, aioli
1/2 cup aioli and lime juice in a medium sized bowl. Season and
whisk until combined
1 lime, halved
COLESLAW
COLESLAW
1. In a medium bowl, add coleslaw ingredients and
4 cups shredded red cabbage mix to combine
3 shallots, thinly sliced FISH TORTILLAS
1 large carrot, shredded 1. Mix the flour with the taco spice mix and use to coat
FISH TORTILLAS the fish pieces
1/3 cup Flour 2. Heat oil in a non-stick frying pan over medium-high
2 tbs Old El Paso™ Taco Spice Mix heat. Gently fry the fish in batches, cleaning the pan
in between each batch and repeat until all fish is
600g firm white fish fillets, cut into cooked. Keep warm
15cm pieces
3. Serve tortillas filled with coleslaw, topped with
Olive oil, for frying fish, chipotle cream, extra coriander and a
1 packet Old El Paso™ Stand ‘N squeeze of lime
Stuff™ Tortillas
Coriander, to serve
1 lime, halved

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rock your guac!
NO MEXICAN FIESTA IS COMPLETE WITHOUT GUACAMOLE. CHOOSE FROM
3 DIFFERENT FLAVOURS: THAI FUSION, KID FRIENDLY OR HOT & FIERY.

1 kid friendly

thai fusion 2

3 hot & fiery

 GUACAMOLE: 3 WAYS
PREP 10 MINS PER VARIETY SERVES 2½ CUPS PER VARIETY

INGREDIENTS METHOD
1 KID FRIENDLY GUACAMOLE 1 KID FRIENDLY GUACAMOLE
2 ripe Avocados, skin and seeds removed Place avocados and lime or lemon juice in a medium
1 tbs lime or lemon juice bowl and mash with a fork. Season to taste
¼ cup whole egg mayonnaise Add mayonnaise, garlic and three quarters of the
1 small vine ripened tomato, seeds removed tomato. Stir until combined
and finely diced
Garnish with reserved diced tomato
1 small garlic clove, crushed

2 THAI FUSION GUACAMOLE 2 THAI FUSION GUACAMOLE

2 ripe Avocados, skin and seeds removed Place avocados and lime or lemon juice in a medium
1 tbs lime juice or lemon juice bowl and roughly mash with a fork. Season to taste
1 bird’s eye chilli, seeds removed and Stir through remaining ingredients, reserving some
finely chopped chilli, coriander and red onion to garnish
¼ cup chopped coriander leaves
3 HOT & FIERY GUACAMOLE
½ small red onion, finely diced
Place avocados and lime or lemon juice in a medium
3 HOT & FIERY GUACAMOLE bowl and mash with a fork. Season
2 ripe Avocados, skin and seeds removed Stir through remaining ingredients, reserving some
1 tbs lime or lemon juice red onion for garnish
2 jalapeno chillies, seeds removed from one
Garnish with extra jalapeno slices, reserved red
and finely diced, the other thinly sliced
onion and micro-herbs if desired
½ small red onion, finely diced
1 tsp celery salt
3-4 drops Tabasco sauce

everthing’s better
when you
smash an avo australianavocados.com.au
 MEXICAN CHICKEN
& rice casserole
PREP 10 MINS COOK 35 MINS SERVES 8

Recipe uses products from brands supporting Foodbank

INGREDIENTS METHOD
1 1/2 cups SunRice Medium Grain 1. Preheat oven 180°C. Grease a 10 cup-capacity
White Rice baking dish
3 cups chicken stock 2. Cook rice according to packet instructions, swapping
425g can mexibeans the water for the chicken stock

3 cups shredded roast chicken 3. In a medium bowl, combine cooked rice, chicken,
beans, enchilada sauce, sour cream, shallots and
375g jar enchilada sauce 1 cup of the cheese. Pour into a baking dish. Cover
250g tub sour cream with foil and bake for 20 minutes
4 shallots, thinly sliced, plus extra 4. Remove the foil and sprinkle over the remaining
for garnish cheese. Return the casserole to the oven and
11/2 cups cheese blend bake for a further 5-10 minutes or until cheese is
completely melted and golden
5. Top with extra shallots and serve immediately

TIPS & HINTS:

You can spice things up by adding some chopped
jalapenos on top of the casserole after baking. We used
Old El Paso™ Mexe-Beans and Old El Paso™ Enchilada
Sauce and Devondale Three Cheese Blend in this recipe

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 tip
Change it up and
substitute chicken
with stir-fried
veggies
 BAKED BEAN
& CHICKEN
enchiladas
PREP 25 MINS COOK 25 MINS SERVES 4

Recipe uses products from brands supporting Foodbank

INGREDIENTS METHOD
3 cups shredded roasted chicken 1. Preheat oven to 200°C. Grease and line an ovenproof
425g can SPC Baked Beans baking dish

2 cups Devondale Three 2. In a large bowl, combine chicken with baked beans,
Cheese Blend half the cheese, fajita spice mix, coriander and
11/2 cups salsa
2 tbs Old El Paso™ Fajita Spice Mix
3. Divide the mixture evenly down the centre of the
1/2 cup coriander, plus extra leaves tortillas (approx 1/3 cup). Roll up firmly to close and
to serve place seam-side down onto prepared baking dish.
375g jar Old El Paso™ Mild Thick Repeat until all tortillas are filled
‘N Chunky Salsa 4. Spoon remaining salsa over the tortillas and scatter
10 pack Old El Paso™ over remaining cheese
Regular Tortillas 5. Bake in the oven for about 20 minutes or until cheese
Sour cream, to serve is melted and golden brown
6. Serve with sour cream and extra coriander leaves

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 Australian
IF FLAVOUR IS A MEMORY, THEN THESE AUSSIE CLASSICS ARE
AS TRUE BLUE AS YOU CAN GET AND HOLD A SPECIAL PLACE IN
OUR KITCHENS. THESE ARE ‘YOU BEAUT’ SWEETS AT THEIR BEST.
 Tip
Don’t overwork the
dough as it may
result in rock
hard scones.
 LEMONADE
scones
PREP 10-12 MINS COOK 15 MINS MAKES 12 SLICES

INGREDIENTS METHOD
LEMONADE SCONES 1. Pre-heat oven to 190°C
2. In a large bowl, combine the self-raising flour,
3 cups self-raising flour
baking powder and sugar
½ tsp baking powder
3. Grate the Copha over the flour. Rub the Copha into
1 tsp sugar the flour until mixture resembles fine breadcrumbs
60g Copha 4. Make a well in the centre of the flour mixture and pour in
3/4 of the lemonade. Mix to a firm but tacky dough, adding
300ml lemonade
more lemonade if required
Plain flour, for kneading
5. Turn dough out onto a lightly floured board and
and rolling
knead gently
1 egg, beaten 6. Roll dough out to a 4cm thick circle
7. Using a floured cutter, cut out scones. Re-roll dough
as required
8. Place scones onto a floured non-stick baking tray. Brush
scones with beaten egg and bake in the pre-heated oven
at 190°C for 12-15 minutes
9. Cool on a wire rack and serve warm

TIPS & HINTS:

If making date or sultana scones, add 1/2 cup of fruit
and 1 beaten egg to the mixture

Recipe by Copha | copha.com.au

 ANZAC
biscuits
PREP 15 MINS COOK 12 MINS MAKES 18 BISCUITS

INGREDIENTS METHOD
125g (½ block) Fairy margarine 1. Pre-heat oven to 150°C. Line 2 baking trays with
3 tbs golden syrup baking paper
2. Melt Fairy and golden syrup in a small saucepan over
½ tsp bicarb soda
low heat. Add the bicarb soda mixed with water
2 tbs hot water 3. Combine the dry ingredients in a large mixing bowl, pour
150g (1 cup) plain flour, sifted melted Fairy mixture into the centre and mix together
110g (½ cup) caster sugar 4. Roll heaped tablespoons of the mixture and place on the
prepared trays. Flatten the mix down with the palm of
90g (1 cup) desiccated coconut
your hand until approx. 1cm
90g (1 cup) rolled oats 5. Bake for 10–12 minutes or until golden brown. Cool on
a cooling rack

Tip
Store in an airtight
container for up
to 3 days

Recipe by Fairy | fairybaking.com.au

ADD SULTANAS,
DRIED CRANBERRIES OR
CHOCOLATE CHIPS FOR
EXTRA GOODNESS
 HONEY joys

PREP 8-10 MINS COOK 15 MINS MAKES 18 HONEY JOYS

INGREDIENTS METHOD
60g Copha 1. Pre-heat oven 150°C
2 tbs honey 2. Melt together the Copha, honey and sugar in a saucepan
over low heat, stirring until the sugar has dissolved.
⅓ cup sugar
Allow mixture to cool slightly
4 cups corn flakes 3. Place the corn flakes into a large mixing bowl, then pour
the Copha mixture over. Mix well to coat flakes
4. Spoon the honey joy mixture into muffin trays lined with
paper cases
5. Bake the honey joys in the pre-heated oven at 150°C for
10 minutes
6. Remove tray from oven and cool on a wire rack. Honey
joys will firm on cooling
7. When cool, store in an airtight tin

TIPS:
These honey joys are gluten free

Recipe by Copha | copha.com.au

 Tip
Mix up the flavour
by using a different
jam variety
 MELTING
moments
PREP 20 MINS COOK 12 MINS MAKES 10 BISCUITS

INGREDIENTS METHOD
BISCUITS BISCUITS
125g (½ block) Fairy margarine, 1. Preheat oven to 160°C. Line baking trays with baking
softened paper
75g (½ cup) icing sugar, sifted 2. Cream Fairy, icing sugar and vanilla together until light
and fluffy. Add flour and cornflour and mix well
½ tsp vanilla essence
3. Roll heaped teaspoons of mixture into balls and place
100g (⅔ cup) plain flour, sifted on the prepared trays. Flatten with the back of a fork to
75g (½ cup) cornflour, sifted make an indent
4. Bake in oven for 10-12 mins until golden
ORANGE CREAM
60g (¼ block) Fairy margarine, ORANGE CREAM
softened 1. Beat Fairy until smooth. Gradually add icing sugar. Beat
160g (1 cup) icing sugar, sifted until light and creamy

1 tsp grated orange rind

2. Add the rind and juice, and beat until combined

½ tbs orange juice ASSEMBLY

1. Sandwich 2 biscuits together with the orange filling and
ASSEMBLY
some raspberry jam
Raspberry jam, to serve 2. Dust with icing sugar
Icing sugar, to dust

Recipe by Fairy | fairybaking.com.au

For white chocolate
crackles, substitute
the cocoa powder
with milk powder
and add 200g
white chocolate
 CHOCOLATE
crackles
PREP 10 MINS (PLUS SETTING TIME) COOK 5 MINS MAKES 12

INGREDIENTS METHOD
250g (1 block) Copha 1. Line a standard 12 cup muffin tray with paper cases.
125g (1 cup) icing sugar 2. Melt Copha in microwave on high or in a saucepan
until fully melted. Mix Rice Bubbles, icing sugar, cocoa
60g (½ cup) cocoa powder
powder and desiccated coconut in a large bowl. Add in
4 cups Rice Bubbles the melted Copha, and stir to combine.
100g (1 cup) desiccated 3. Spoon crackle mix evenly into the prepared muffin cups.
coconut Place in fridge for 1 hour to set.

CHOCOLATE CRACKLES
AREN’T JUST FOR PARTIES,
ADD TO LUNCH BOXES FOR
A GLUTEN-FREE TREAT.

Recipe by Copha | copha.com.au

 RASPBERRY
coconut slice
PREP 10 MINS COOK 20 MINS MAKES 12 SLICES

INGREDIENTS METHOD
BASE BASE
125g (½ block) Fairy margarine, 1. Preheat oven to 180°C. Line a 20cm square sandwich
softened tin with baking paper
110g (½ cup) caster sugar 2. Cream Fairy and sugar together until light and fluffy.
Beat in the egg and fold into the flour
1 egg
3. Press the mixture into prepared tin
225g (1½cups) self-raising
flour, sifted TOPPING
1. Combine coconut, sugar, egg and vanilla together,
TOPPING
mix well
90g (1 cup) desiccated coconut
2. Spread the raspberry jam over the base and spread
110g (½ cup) caster sugar the coconut mixture evenly over the top
1 egg 3. Place into the oven and bake for 15-20 minutes or
until golden brown
½ tsp vanilla essence
4. Cool in tin and cut into squares
2 tbs raspberry jam

Recipe by Fairy | fairybaking.com.au