Lemon Myrtle White Chocolate Mini Muffins



1. Heat oven to 375 degrees with the rack just below the middle.
2. Sift dry ingredients into a large mixing bowl.
3. Melt the butter in another large bowl, then add the next four ingredients and mix until smooth.
4. Sprinkle the flour mixture over the liquids, add choc bits, and stir together until the flour is dampened, but not smooth.
5. Divide mixture evenly into greased muffin pans.
6. Bake for 11 minutes or until centers spring back when pressed lightly.
7. Leave to stand in the pans for about 3 minutes before removing and cooling on a wire rack.




BBQ MUD CRABS            


2 x live mud crabs
1 x knob of ginger
2 x cloves garlic
1 x brown onion
2 x tomatoes
1 x lime
1 x handful coriander leaves

4 tsp tomato sauce
3 tsp sweet chilli sauce
2 tsp hoisin sauce
dash of fish sauce

How to cook?

1. First place crabs in freezer for 30 mins to put them to sleep.

2. While they are in the freezer prep all your ingredients.

- Slice the ginger finely
- Slice/mince the garlic finely
- Slice the onion finely
- Remove seeds from tomatoes  and cut into 1cm pieces. If you don't remove the seeds and the watery content you'll find the dish ends up soupy, the sauce needs to be thick and sticky.
- Mix all the sauce ingredients together (tomato, sweet chilli, hoisin and dash of fish sauce)

3. Prepare the crabs.

- Remove top shell of crabs, discard innards and pull off the greyish frilly gills.
- Rinse under water to remove excess innards.
- Cut crab in half, then cut the body in between the legs so you have the leg with the body meat at the end of it.
- With the legs, use the back of the knife to carefully crack the shells. This will allow sauces to enter while also making it easier for you to eat.

4. Cook it!

- In a medium hot pan/wok add 2 tsp of vegetable oil, allow to heat
- Throw in the onion and cook till translucent
- Throw in the ginger and garlic and cook for 15 seconds
- Throw in the crab, carefully tossing through the oil so they are well coated

- Wait till crabs just start turning orange then throw in the sauce mix, a few pinches of grinded black pepper and tomatoes
- Toss crabs to coat in sauce and cover with a lid to cook for 3 more minutes
- Remove lid and squeeze half a lime and a handful of shredded coriander leaves and toss through one more time

This dish is great with toasted bread rolls and a glass of white wine or beer.



1 x full rack of pork ribs
1 x cup of malt vinegar
1 x cup of brown sugar
1 x cup tomato sauce
1 x chilli
1 x brown onion
4 x cloves of garlic
1 x tbsp of mustard
1 x tbsp paprika
1 x bunch coriander leaves

How to cook?

1. Make the marinade.

- Cut the ribs into large portions so they can fit in your marinating container and your largest pan. Do not cut them into individually strips.
- Finely chop the chilli, onion, garlic and coriander
- In a large bowl/container (big enough to fit all the ribs) add all the ingredients
- Place ribs in marinade, coat well and allow to marinade in the fridge for 1 to 24 hours. The longer the better.

2. Cook the ribs.

- Pre-heat oven to 180 degrees Celsius.
- While the oven is heating up, in a large medium hot pan with a tsp of vegetable oil, quickly brown the ribs on both sides. Be careful not to burn the outside, just brown them.
- Place in a oven tray meat side up. Spoon some, not all, of the marinade over the ribs.
- Cover with foil and cook for 30 minutes
- After 30 minutes, spoon more of the marinade of the ribs and turn over, cover and cook for another 30 minutes
- After 30 minutes, spoon the rest of the marinade over the ribs, turn the oven up to 220 degrees and cook for an additional 15 minutes uncovered.

Take the ribs out, cover with foil and let rest for 15 minutes before serving.




500g pork mince
500g veal mince
1 x red onion
3 x cloves garlic
1 x egg
1/2 cup breadcrumbs
1/2 bunch parsley
4 tbsp barbeque sauce


2 x can tinned tomatoes
1 x brown onion
4 x cloves garlic
1/2 bunch parsley
4 tbsp tomato sauce

How to cook?

1. Make the meatballs.

- Finely chop the onions and garlic
- In a medium hot pan add 1 tbsp of vegetable oil and add the onions to soften
- Once soft add the garlic and cook for about 30 seconds, garlic should not turn brown
- Remove onion and garlic from the pan and let cool down
- In a large bowl add the meat, egg, breadcrumbs, bbq sauce, parsley and cooled onion and garlic. Also add 2 generous pinches of salt and pepper
- Mix well with hands to combine all the ingredients
- Roll golf ball sized meatballs. Wetting hands before each one will make it easier.
- Refrigerate meatballs for at least 30 mins to allow mixture to set

2. Make the sauce.

- In a medium hot pan add 2 tbsp of vegetable oil and add the onions to soften
- Once soft add the garlic and cook for about 30 seconds, garlic should not turn brown
- Add tinned tomatoes and tomato sauce
- Allow to cook on a low simmer for 15 minutes

3. Cook the meatballs.

- Pre-heat oven to 180 degrees Celsius
- Brown the meatballs in a pan on medium heat. Cook in batches of 5 or so, do not overcrowd the pan, you want to get some good colour and some 'crispiness' to the meatballs.
- Place in a oven pan and cover with the sauce
- Cover oven pan with foil then place in the oven to cook for 30 minutes
- When finished cooking sprinkle with remaining parsley

This dish is great to serve over pasta or just on its own with toasted bread rolls.