30 minutes - 1 hour

1) Marinate the beef in the marinade overnight, or for at least 2 hours, in fridge

2) Heat 2 tablespoons vegetable oil in a hot wok, add half the marinated beef and stir-fry for one minute. Remove from wok with a slotted spoon and set aside.

3) Stir-fry remaining beef and set aside also.

4) Add another 2 tablespoon vegetable oil to the wok and start stir-frying the vegies

5) Once the vegies are coated with oil, add the vegetable sauce

6) When vegetables are nearly cooked, add the cooked beef strips together with their liquid. Stir until combined

1. Preheat oven to 180°C. 2. Lightly brown chicken in 2 tablespoons of the oil. Set aside. 3. Heat remaining oil and add onion and garlic. Fry for 5 minutes. 4. Add tomatoes, stock, chilli, salt and pepper and heat through. 5. Add chicken and chickpeas to the tomato mixture, combining well. Transfer to oven proof dish, cover and bake for 30 minutes or until chicken is cooked. 6. Remove lid and sprinkle with fetta cheese. Return to oven until cheese starts to melt. 7. Add fresh parsley to serve*add olives if desired

1. Combine mayonnaise and sweet chilli sauce in a bowl, cover and refrigerate.
2. Place chicken between 2 sheets of baking paper. Using the flat side of a meat mallet, pound fillets until approximately 1 cm thick.
3. Combine seasoning, oil and lemon juice in a shallow ceramic dish.
4. Add chicken, turning to coat well and sprinkle with sea salt.
5. Cover and refrigerate for 30 minutes.
6. Preheat a barbecue plate or chargrill over medium high heat. Remove chicken from marinade. Cook for 4 minutes each side or until cooked through.

1. Heat the olive oil in a saucepan.
2. Saute bacon and onion until cooked.
3. Add potatoes, stir through and cook for a further minute.
4. Pour in chicken stock to cover potatoes and allow to boil until potatoes are cooked.
5. Remove from heat and add creamed corn.
6. Stir through and season to taste with salt and pepper

Serves 6

Sourced with permission from www.bestrecipes.com.au and written by Than

1. Warm the oil in a heavy bottomed pot.
2. Add the chopped onion and saute until they are glossy. Add the garlic, ginger, cummin seeds, curry leaves and curry powder and fry together gently for about 3 minutes, being careful not to burn the onions.
3. Add the chopped tomatoes and let this all simmer together for a few minutes until it becomes a lovely rich sauce.
4. Add the chopped lamb and about 1 teaspoon of salt.
5. Turn the stove down to a very gentle simmer and let it cook for about 1 hour until the lamb is half cooked.

1. In a large saucepan saute chicken and bacon in oil until chicken is cooked through.
2. Add the wine and rice and stir over medium heat until the liquid starts to absorb into the rice. 3. Add 1 cup of the stock and the peas and allow liquid to be absorbed.
4. Add the rest of the stock one cup at a time until all liquid has been absorbed.
5. Stir cream through and serve

Serves 4-6

Sourced with permission from www.bestrecipes.com.au and written by SarahM

1. Heat oil in large frying pan and saute onion for about 5 minutes.
2. Add mince and cook until browned.
3. Cook pasta in boiling, salted water.
4. Combine mince mixture, pasta, tomato soup and three quarters of the cheese.
5. Place in a casserole dish, sprinkle with remaining cheese and bake at 180°C for about 25 minutes, until the cheese is well browned.

Serves 4-6

Sourced with permission from www.bestrecipes.com.au and written by Marie.

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Place the potatoes in a single layer in a ceramic casserole dish. Melt the butter in a skillet over medium heat. Add garlic, and cook until golden. Stir in the rosemary, and cook just until fragrant. Pour over the potatoes in the dish. Season with sea salt and pepper.

3. Roast uncovered for about 30 minutes in the preheated oven, until the potatoes are fork tender. Remove from the oven, and toss with the spinach leaves. Return to the oven for 1 to 2 minutes, until the spinach has wilted.

1. In a large soup pot combine the onion, chicken, celery, tomatoes with liquid, carrots, broth, corn, peas and zucchini. Stir together and simmer over medium low heat for 1/2 hour, or until vegetables are cooked and tender.

Source: Used with permission from http://allrecipes.com/Default.aspx

1. Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.

2. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.

3. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.