Sauvage's 30th Recipe Book by Peter Muscat

s a o f

a g v o

u e e o

v l s d

FOREWORD In many different ways life is like cooking a delicious meal. Everyone approaches cooking in their own unique way. They first select their ingredients and then either choose to follow a recipe or let it serve as a guide. But how does this relate to me you ask? Well my love, keep reading and you will see...

Firstly, let’s clear the elephant in the room. You are 30 years young and damnnn you still got IT! I said it in my vows and still feel it today - I love being able to kiss those beautiful cheeks, the ones up above and the ones beneath (yes, I just threw your butt into this message). But honestly, thank you for making these last 10 years feel like a magical RomCom for me.

Okay back to my metaphor… The way you’ve approached cooking is a combination of your own learnings, along with the tips and tricks you've picked up from family, friends, colleagues and other people you've met along the way. Some of these skills have been super helpful, while others may be a little outdated… I mean, why would you fry chips in oil when you have an air fryer? Mmmmmm air fryer… It kinda seems like you gotta keep adapting the way you cook and enjoy the process of learning what works best for you.

Now onto the ingredients! A pinch of salt, a dash of vanilla, a touch of sugar, 2 eggs, 125 grams of melted butter, flour and cocoa powder…. Wait a second, aren’t you just making brownies now? … Yes, yes I am… but there is a metaphor here too my love! Just like the ingredients you add to your cooking to make the overall dish fucking ridiculously amazeballs delicious, there are also the ingredients that make you fucking ridiculously amazeballs perfect! A pinch of thoughtfulness, a dash of smarts, a touch of the right attitude, 2 loving parents, 125 grams of forgiving & caring love, sass and humour (laughing with you and at you both count).

Now that we have the ingredients, it’s time to start our adventure. Let’s be honest, you never fully follow a recipe but that is exactly what makes things so much more tasty and exciting. Different is always good. Even when a dish may not always go according to plan, you manage to somehow learn, grow and develop your flavours. You make life exciting for me because instead of following a recipe exactly as it’s laid out, you let it guide you but also make it your own.

It takes courage to take these kinds of risks, to try new techniques and to work with new flavours that you might not be familiar with nor mastered yet. You’ve moved twice, quit your full time job, started working with multiple entrepreneurs, bought a house, and have been searching to find your own rhythm, all within the space of just over half a year! You didn’t just step outside your comfort zone, you jumped off the fucking cliff! The rest is all time, practice and immersing yourself in the journey. We may end up with dishes too spicy, or toast that's a little singed but I am damn happy that I get to enjoy and experience it all with you.

Sauvage, you have made these last 10 years an unforgettable journey for me. The same way a recipe has many ingredients that make it perfect, this book contains the ingredients in your life (your family and friends) that has made you become the person you are today, a perfect woman and wife in my eyes. You’ve taught me that life isn’t always about getting the end result but rather remembering to look around and notice what’s happening in between - from start to finish. Thank you for blessing my soul, palette and heart in more ways than I could ever have imagined and I am so lucky to call you mine. Yours Forever, Kyle

This book would not have been possible without our very own MasterChefs. A special thanks to Gauru, Petu, Steelu and Jennu, who helped design, edit and create this book. Sauvage, we love you dearly and want you to know that you are always worth it.

FRI ED DUM PLI NGS (WITH CRISPY LACE) CO O K E D W ITH LOVE B Y STE E L E TH YA G A R A J A N

I N G R E D I E NTS

M ETH O D

Dumpling Wrappers (I find ready

Prep prep prep sis. Dumplings are all about ‘mies en plas’, finely chop/mince your mushrooms, wombok cabbage

made the easiest)

leaves/stems and spring onions. Cut the tofu into tiny cubes (think about the texture you want from all these elements binding together).

For the filling White button mushrooms (or any

In a very hot wok, I like to quickly stir fry mushrooms, cabbage with the soy, chilli oil, cornflour sluzz and shaoxing

you like)

wine along with minced/pureed ginger and garlic.

Wom Bok Cabbage leaves

Garlic

I turn off the heat before adding in the tofu and let that sit in the residual heat, allowing the flavours to marinade.

Ginger

seal the ends. Then I make little pleats. You should be left

¼ tsp corn flour (mixed with a bit of

with one WAD (Wet Ass Dumplin’)

water to make a slurry) 5.

Spring onions

Take one wrapper, wet the rims, fill with 1tsp of filling, and

Heat a pan on medium high with a 1 tbsp of oil. Add in the dumplings into a circle in the pan, swirling around the oil occasionally to make sure all those surfaces get crispy, girl!

2 tbsp light soy

After about 3 minutes when the bottoms are golden brown, 2 tbsp Chilli oil (or sriracha) 1 packet Firm silken tofu 1 tbsp Shaoxing wine

add in ¾ cup of water with ½ tsp cornflour, salt and pepper to taste mixed through. Let sizzle, evaporate and crispen up on medium until done. 6. Serve hot, pair with some chilli oil, mayo, sriracha mayo or soy and green chillies etc.

For the crispy lace 1 tsp corn flour Water Salt Pepper

Happy birthday sis! Can’t wait to keep cooking with you and building a food empire one day. 30, flirty and thriving! Just like Jen Garner <3

MUM’S SAMBHAR “ CO O K I N G I S L I K E P L AY I N G TH E P I A N O. F I R ST YO U P L AY B Y TH E RU L E S, TH E N YO U P L A Y F R O M Y O U R H E A R T. ” - A U N T Y H O L L Y

I N G R E D I E NTS Dhal Base:

Seasoning:

Podi Powder:

½ cup moong dhal

Oil and ghee mixed ,

¼ cup urad dhal

½ cup toor dhal

3-4 smashed pods of garlic

¼ cup chana dhal

Main:

2 dry red chillies

2-3 dry red chillies

Assorted vegetables – 500-600 g largely cubed

1 tbsp finely chopped coriander stems

10-15 curry leaves

½ tsp urad dhal

Hing power ½ tsp

boat.

½ tsp fennel seeds

Salt to taste

1 onion finely chopped

½ tsp mustard seeds

Green Chutney:

1 large spoon ginger-garlic paste or freshly

½ sambhar powder

2 cups full of coriander leaves and stems

15 curry leaves.

¾-1 cup of fresh or frozen grated coconut (thawed)

Garnish:

10 mint leaves

1 tomato cut into 8 quarters for dunking at the

3 green chillies

carrot , potato , brinjal , drumsticks , yam , beans , okra , cauliflower …. Whatever floats your veg

chopped 3 green chillies finely chopped 2-3 teaspoons of ready store bought sambhar powder

end ½ tsp haldi ½ onion cut into 6 thick slices for dunking at the ½ tsp red chilli powder

end

1 tsp garam masala

finely chopped fresh coriander leaves to garnish

1 inch piece ginger 1 tsp jeera powder 1 tsp fennel powder

1 tbsp tamarind paste

1 tsp red chilli powder

2 tablespoon(s) oil

1+ tbsp TAMICO tamarind paste

Salt to taste

1 tbsp Jaggery powder to taste

Clear vinegar – apple cider or rice wine

M ETH O D

Water to mix

Dhal: Soak dhal overnight , cook on slow fire with about 3 cups water and salt , for 30 minutes or more. It should be mushy , yet have sufficient liquid. When cool, run a hand blender. This step can also be done earlier in the day , left to cool and get to actual consistency. (Tip – Cook and blend extra dhal – you can always freeze and use for a different dish)

Vegetables: Heat the oil in a large vessel . Fry finely chopped onions till golden brown and add the other ingredients one by one. A little water in the hot pan to fry the masala powder gives off a fragrant aroma. Add 2-3 tbps of the dhal pulp , mix in the masala. Then 2-3 cups of water . (Sufficient water is necessary as it thickens quickly once the dhal is added later)

Begin with the longest cooking vegetable first – e.g. drumsticks, potatoes, carrot, yam. After 10 minutes, add the okra, eggplant etc. When nearly done, spoon in the thick dhal. Boil for 5 minutes. Veggies should be a little over done and soft.

4. 5.

Lastly dunk the thick cut onion and tomato as soon as you turn off flame. In parallel, heat sufficient oil-ghee in a tiny pan and proceed with the seasoning, in somewhat the sequence above. Pour over the sambhar vessel. Do not stir the soft veg too much but twirl the pan instead. Garnish with chopped coriander before eating.

Podi Powder: Dry roast the above separately , leave to cool , powder in mixer and add oil. This is a traditional south Indian accompaniment for idlis.

Green Chutney: Blend the above ingredients , adding salt/vinegar/green chilly as per your preference. Leave it to set for a couple of hours in the refrigerator as it thickens.

M U M ’ S M UTTO N CU RRY

I N G R E D I E NTS

M ETH O D

Main: 1.5 kgs mutton with bones Seasoning: 1 whole cinnamon stick 2 star anise

taste. Keep aside in refrigerator for an hour to thicken. 2.

Main: Heat oil in vessel and fry whole spices as listed

Fry 1 onion, finely sliced to a medium brown

Add raw masala and fry for 5-8 minutes. Then 2-3 tbsps of water to

2 cardamoms

blend.

2 cloves

Add mutton. Fry for 5 minutes.

3-4 dried bay leaves

Clean blender with warm water and add this thick masala water too.

Anglo Masala:

1 fresh tomato ½ can chopped tomatoes 2’ piece fresh ginger , 10 cloves garlic or 2 tbsps ginger garlic paste 3 green chillies 1 tsp turmeric 1 tsp garam masala 2 tbsps coriander powder 1 heaped tsp jeera powder 1 tbsp paprika powder 1 tbsp tamicon tamarind paste Vinegar – balsamic and apple cider Salt to taste

Happy 30th birthday baby I hope you get whisked away with all the recipes here, the litres of love and punnets of happy memories that each one triggers. Just roll with the years , stay grateful always. Remember you only live once......lick the bowl Love you forever, Mum

Submerge mutton and allow to cook on a slow fire – takes about 90120 minutes.

1 small-medium onion

Anglo Masala: Grind all masala ingredients, add/minus to suit your

8. Add potato chunks , if desired , towards the last 30 minutes of cooking. 9.

Garnish with julienned ginger , chopped green chillies and coriander leaves.

S M O K EY B REA K FAST SHA KSH U KA A N E X OTI C B R E A K FA ST L I K E N O OTH E R B Y STE E L E TH YA G A R A J A N

I N G R E D I E NTS

M ETH O D

For the beans

To make the beans

1 large can baked beans

Heat a pot on medium - high, add in oil and saute the onions and garlic until translucent, then add the tomatoes.

½ cup crunchy jalapenos (jar or

Fry off for another 2-3 minutes, add some of the liquid from

fresh)

the baked beans for 2 minutes. Then mix in the can of beans, add in paprika, chilli powder, cayenne and 1/2 cup water and

1 onion chopped 1 tomato chopped

simmer that bih’. 2.

3 garlic cloves

minutes after they semi stick or brown on the bottom (don’t burn them, just reduce the liquid heaps. Remember to

1 tsp smokey paprika 1 tsp hot sweet paprika

Let the beans stick to the bottom and stir only every 2-3

always: Play With Fire, another life hack) 3.

When liquids are reduced by half, add ¾ of the jalapenos, and 1 tbsp of jalapeno juice (don’t judge, ur now one of

½ tsp chilli powder

those freaks) and continue to reduce until your desired ½ tsp cayenne pepper

consistency.

Sour cream or feta

For the eggs

To make the eggs

4 large eggs

1 tsp butter 1 tbsp cream or sour cream (optional)

I recommend using a spatula to continuously agitate the eggs, not letting the big curds set, taking the pan off the heat every 30 seconds.

Get the pan hot to melt your butter, then remove from the heat till back to warm and add beaten eggs. You want to try not to let the temperature of the egg get too hot where

Salt

it cooks all the way through to firm. Add salt when you’re Pepper

almost happy with the eggs consistency. Stir in a knob of butter, or cream / sour cream when you take off the heat for a silky custard like texture (skip if ur weak n like it more firm). 3.

Serve the beans hot topped with sour cream, and garnished with something green!

ROSHNI’S CHEESECAKE TR E AT Y O U R S E L F A F TE R A LO N G D AY O F D I S M A NTL I N G TH E P ATR I A R C H Y

I N G R E D I E NTS BISCUIT BASE:

TOPPINGS:

200 g Arnott’s Marie biscuits

Strawberries, blueberries, raspberries

120 g unsalted butter, melted

Icing sugar / powdered sugar , for dusting

FILLING: 500g cream cheese , softened

1 1/2 cups (330g) caster sugar

2 tbsp plain flour

Zest of 1 lemon

1 tsp vanilla extract

3 eggs , at room temperature

1/2 cup / 125g sour cream

M ETH O D PREPARATION: 1.

Preheat oven to 160C (standard) or 140C (fan).

Get a 20cm springform cake tin, butter lightly and place a square piece of baking paper on the base. Then clip into the springform pan - excess paper will stick out.

Butter and line the side of the pan.

CHEESECAKE BISCUIT BASE: 1.

Break up biscuits roughly by hand and place in a food processor.

Blitz until fine crumbs (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand.

Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.

Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.

FILLING: 1.

Use a mixer or beater to beat the cream cheese until smooth - about 30 seconds on medium high,.

Add flour, beat until just combined (10 sec).

Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 - 15 sec).

Add eggs one at a time, beat in between until just combined (10 sec each). Don’t over beat, do not want to aerate the batter.

Pour into prepared crust.

6. Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan. 7.

Cool the cake in the oven with the door open 20 cm / 8” (Note 6), then refrigerate for 4 hours+ in the pan.

8. Remove sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper. 9.

Top with berries and dust with icing sugar!

Happy happy 30th vag! I think my earliest memory of you was at our old place in Murrumbeena where everyone gathered to watch your 21st birthday video. How far we’ve come. It’s wonderful to have witnessed your transformation through these years from a fairly quiet, introspective girl to this sassy, gorgeous woman who regularly puts Kyle in his place! I smile thinking about our travels (Thailand, Spain, Peru, Sri Lanka), the nights out, games nights in, practicing for Jampie’s wedding, bringing in many new years’ together, and random hangs whenever I was back in Melb . I look forward to creating many more memories now that we are finally in the same city/country and with this pest of a Pemus I have found myself ;P Have the most fabulous year ahead, and enjoy all the recipes xx

A U N T Y S A P N A’ S S P I C Y P U M P K I N PA STA C A N W E R E A L LY T R U ST A V E G E TA R I A N TO K N O W W H AT TA ST E S G O O D ?

I N G R E D I E NTS 500g pack of linguine

2-3 cups of vegetable stock

1 Half butternut pumpkin, in 1cm

1 -2 tsp smoked paprika

cubes

1 tablespoon garlic paste

6 cloves garlic, lightly crushed with skin on 1 medium brown onion, diced 2 cups of fresh baby spinach

Salt to taste Dried chilli flakes – to taste Olive oil – 3-4 tablespoons in total

Handful of walnuts, crushed roughly

(or half a handful if you’re Sapna)

M ETH O D 1.

Preheat oven to 180degrees Celsius

Peel and chop pumpkin into 1cm cubes, crush garlic lightly, dice onions

Combine pumpkin cubes and crushed garlic (with skin on) in large bowl and add olive oil, 1tsp salt, 1tsp chilli flakes, 2 tsp smoked paprika and toss together

Roast for 10 mins (not fan forced), turn the cubes once, then roast fan forced for another 10mins

Meanwhile, place 2 tablespoons olive oil in wok and cook diced onion until translucent in low-medium heat

6. Add garlic paste and cook through for 1-2 mins 7.

Meanwhile cook the linguine (about ¾ of the pack is enough) for 8 mins (should be al dente)

8. Add roast pumpkin cubes to the wok and mix together 9.

Remove skin off the roast garlic, chop finely and add to the pumpkin mixture in the wok

10. Create a well in the centre of the mixture and cook the crushed walnuts for 30secs, then combine together into the pumpkin 11. Add 2-3 cups of vegetable stock slowly to the pumpkin mixture 12. Use tongs to crush approximately a third of the pumpkin into a paste (leave the remaining pumpkin as cubes for texture) 13. Add baby spinach and mix through 14. Add any further salt or chilli flakes as desired at this stage 15. Drain the pasta and mix through to the pumpkin paste until well combined 16. Serve with a sprinkle of crushed walnuts and chilli flakes

Happy birthday to our very own MasterChef! I’m so proud of everything you’ve achieved and can’t wait to see this decade be even more amazing than the last. I look forward to endlessyummy dinner parties in the future. Happy cooking Vaggi! Much love, Sappie xx 8

A U NT Y LI N D Aâ&#x20AC;&#x2122; S P I C K LE ( M A N G O , B R I N J A L & C A R R OT ) B E LO W I S A R E C I P E F O R M A N G O , C A R R OT O R B R I N J A L P I C K L E ( W ITH B R I N J A L P UT I N A N E X TR A C U P O F O I L A S B R I N JA LS S OA K A LOT M O R E O I L)

I N G R E D I E NTS Mango Pickle 1 kg Raw Mangoes 150 Grams Salt 30 grams Red Chilli Powder 3 teaspoons fenugreek seeds 6 teaspoons aniseed 15 grams (Kalonji) 7 grams turmeric 3 cups of vinegar 1 cup of Jaggery or 6 tablespoons of sugar 1 bunch of curry leaves 2 1/2 cups of oil

M ETH O D

Grind all the dry spices in 2 cups of vinegar, leaving 1 cup of vinegar aside.

In a Pan put the sugar and the remaining one cup of vinegar and curry leaves and cook for 10 min till the sugar is dissolved, set aside to cool.

Heat the oil and add the ground masala to it. Let it cook for another 10 minutes.

Add the mangoes and cook for about 20 minutes (if its carrots, please cook till they are semi hard). Cool and put in airtight containers.

Open the container after 3 days.

A U NT Y LI N D A’ S P R A W N B A LC H O W “ T H E R E I S N O S P E C TA C L E O N E A RT H M O R E A P P E A L I N G T H A N T H AT O F A B E A UT I F U L W O M A N I N T H E A C T O F C O O K I N G D I N N E R F O R S O M E O N E S H E LOVE S.” - TH O M A S W O L F E

I N G R E D I E NTS

M ETH O D

1 kg Prawns Shelled and deveined

Grind half of the prawns in a food processor with just two or three pulses is enough. The

8 Big Red Chillies (Soak in Hot

other half cut into tiny pieces and keep aside.

Water) 2. 1 Teaspoon Haldi

cinnamon or black pepper corns) with a cup of vinegar in a blender till it is a semi fine paste.

2 Tablespoons red chilli Powder 1 Tablespoon Zeera

Add it to 3 cups of cooking oil in a cooking pot, but do not light the stove yet. Add the ground prawns and mix well till the prawns are blended

2 Tablespoons Mustard Seeds

with the masala.

3 Tablespoons Sugar 1 ½ Teaspoon Salt

Grind remaining (Except for the cloves,

Add all the Cloves, Cinnamon Sticks and Black Pepper Corns to the above. Mix it well this will prevent it from clumping up and looking like

6 – 8 Cloves

big pieces of scrambled eggs. 3 stick Cinnamon 5. 12 Black Pepper Corns

taste and 6-8 thin medium long chillies, curry leaves and garlic and ginger paste.

1 cup of vinegar 3 cups of oil

Now place on a low fire and add the salt to

Once you can see it is beginning to bubble start adding the cut-up pieces a little at a time till

6-8 Medium Thin Long Chillies slit

that too blends into the masala. Keep stirring

into half

every five minutes or so. Wait til it is fried well

Hand full of Curry Leaves

chillies have change colour. Take off the stove

and excessive water has evaporated, and green and allow it to cool down. It will thicken once it

1 ½ Tablespoon Garlic & Ginger

is cooled.

Paste 7.

Bottle it and as there are no added preservatives, you can keep it at room temp forever.

Happy 30th Birthday Baby. You are such a loving and giving gentle soul. I hope that this day and every day brings you loads of peace, serenity and love. Be yourself as this is your best asset. You are the best thing that has happened to our son (Quoted by U. Russell). God bless you my sweet baby with so much love, happiness and great health. Love you always Uncle Russell & Aunty Linda

SAIGON BEEF SALAD This beef salad, is like Johnny Tri Nguyen, hot, tasty, oriental and not main-stream. It is incredibly simple to make, the most complicated part is likely the shopping phase. It is definitely not for the faint-hearted, so I know that it is for you. A mouthful of this salad, has everything your tastebud can possibly ask for: sourness, saltiness, sweetness, hotness, the earthy freshness of herbs, and crunchiness of green beans.

I N G R E D I E NTS

M ETH O D

The Salad

Dressing

Cook and drain the vermicelli. Mix in a tiny bit of oil to avoid clumping.

400g Beef (VERY thinly sliced,

Red chilly (finely chopped,

Preheat the pan with 2 table spoon of oil, wait until the pan reaches its hottest, put the beef in, vigorously

marinated with 1/2 teaspoon salt,

remove seeds if you want it

shake the meat up for less than a minute, then take the pan of the stove. TAKE the beef out of the pan, the

1/2 teaspoon pepper, 1 tablespoon

to be not too spicy)

meat will continue to cook itself in the bowl, leave it in the pan and it will overcook.

of minced garlic, 1 table spoon of minced lemon grass, 1 teaspoon

Fish sauce

seasoning powder)

Brown sugar

1/2 Onion (slice)

Garlic (minced)

50g dry Vermicelli noodles

2 Limes

In a small bowl, mix 80 ml of fish sauce and 160g of brown sugar together. Place in the microwave to speed up the sugar melting our pour in 1 table spoon of hot water. Mix in 2 table spoon of lime juice, 2 teaspoon of garlic and 2 teaspoon of chopped red chili. TASTE this, everyone has a different version of sweet and sour balance.

Green beans (cut into 3 - 4cm long pieces, 2 handful)

Garnish

Beansprout (2 handful)

Dried fried shallots

Mix the vermicelli, onions, beansprout, green beans evenly, creating the bed of the salad. Scatter the fried beef on top. Decorate generously with coriander, dried shallots, peanuts and chili. Put the dressing sauce

3 big red chilli (de-seeds, julienne cut) Corriander Peanuts

I never like raw green beans, so I personally would cut them, then boil them a little but still preserve the crunchiness. Same with the bean spout, I like to briefly rinse it through boiled water.

to the side.

AN H CHAU’S GOLDEN CRAB AN H CHAU ’ S G O LD E N CR AB, O R “ CUA PHA X I ” , I S A VI ETNAM E SE VE RSI O N O F A F R E N CH D I SH ( CR AB E FARCI )

I N G R E D I E NTS

M ETH O D

6 Blue Crabs - de-meat the crab, get

rid of all the legs, thoroughly wash the shell, ideally with a toothbrush,

Briefly fry garlic + purple garlic with a little bit of oil, then mix in the onions. Continue frying until the onion is clear (but not fully brown).

Mix the pork mince in and stir-fry until the pork is nearly cooked (just so the mixture is juicy enough).

order to avoid crab spreading.

Break the moist white bread into crumbs and mix it evenly in the pan with the pork mince.

300g crab meat - from any friendly

Mix all the crab into it the pan (I’m only talking about the crab in the cans and the Blue crabs’ meat here)

Put 6 - 8 triangle blocks of Laughing Cow cheese and 50g salted butter into the mix, followed with seasoning:

and do not reuse that toothbrush in

Asian grocery store or a wanna-be trendy Woolworths

salt, pepper, seasoning powder, and 2 teaspoon sugar. I never know exactly how much seasoning so just go 500g minced pork - the really fatty

with your feelings!

kind 6. Use a spoon to stuff the crab shells tightly and smoothen the surface, then cover the surface with a layer of 30g garlic - super finely chopped

shredded cheese.

30g purple garlic - finely chopped

100g onions - dice the living crab out

8. Serve, enjoy and see how long before someone deliver a crab joke because they think they’re so funny and

of it

Pre-heat the oven to 180 degrees, baked the crab until the cheese surface is golden brown.

clever.

1 box Laughing Cow cream cheese Shredded cheddar cheese 50g salted butter 4 white bread slice - soaked in full cream milk (just enough milk for them to be incredibly moist, but not like soaking dripping wet, and get your head out of the gutter) Salt, pepper, seasoning powder, sugar

Chef’s Note Ideally, you use Blue crabs for the shell, and use Dungeness crabs for the meat. The reason for this is because the shells of the Blue crabs are smaller and flatter, which allows for better heating, but the meat of the

W H AT D O Y O U C A L L A C R A B I N I S O L ATI O N ? A H E R M I T C R A B

Dungeness crabs is much sweeter. Having said that, if that is too much of an effort (which it would be for me), I strongly recommend buying Blue crabs, and just grab a couple of crab meat cans.

Happy birthday Sauvage!You have been incredibly special to me in so many ways. You are so kind, level-headed, loyal and so wise for someone who has only been on this Earth for 30 years. I feel very fortunate to have you as my best friend. I hope that one day, in the far future, I can push my walking-frame, through just a couple of blocks, and bring you a plate of these Golden crabs. 12

J E N ’ S CALI CUT PARAG O N CH I CKE N ( W ITH O R W ITH O UT B O N E S D E P E N D I N G O N K Y LU )

This chicken curry absolutely slaps. It can be pretty spicy so be careful with how much chilli you put in - but honestly it’s the only chicken curry recipe I’ve found that resembles that Calicut Paragon taste! It’s so much nicer with bones cause the flavour gets in everywhere, but the boneless version works well too.

I N G R E D I E NTS Chicken 500g chopped into 1inch pieces (Thigh Fillets for boneless) (Lovely Legs for bone-in. I chop each

Turmeric 0.5 tp Coriander Powder 1tp

leg in half)

Cumin Powder 1tp

Onion x2

Black Pepper Powder 0.5tp

Tomato x1

Dry Red Chillies x2

Green Chilli x2 (I use frozen chillies

Curry leaves x2 sprigs

from the indian shop) Coriander leaves to garnish Ginger Garlic Paste 3tb Chilli Powder 2tp

M ETH O D 1.

Fry chopped onions in coconut oil till brown ~ 5-8mins - the longer the onions sweat the better!

Add chopped chillies and curry leaves and saute for 2mins

Add ginger garlic paste + fry for a few minutes

Add chilli powder, turmeric, cumin, coriander and black pepper - Don’t let it burn; I take my pan off the heat just to be sure :)

Add dry chillies and tomato -> Cover and cook for 5 mins

For Chicken with Bones 1.

Add chicken with Bone - mix and cover for 10mins

Add 0.5cup water and simmer closed for 20mins

Add coriander leaves and cook uncovered till chicken is completely cooked ~510mins

For Chicken without Bones 1.

Add boneless chicken - mix and cover for 5 mins

Add 0.5cup water and simmer closed for 10 mins

Add coriander leaves and cook uncovered till chicken is completely cooked ~23mins

JEN’S CHIA SEED PUDDING I make this chia seed pudding for a yummy mid-week dessert. I usually make a whole batch in a large jar, portion it out and add fresh fruit/nuts on top when I’m craving something sweet. You can make this as healthy or unhealthy as you’d like by tweaking the ingredients to suit your/kylus taste!

I N G R E D I E NTS

M ETH O D

Black or white chia seeds 3tbs

Get a Jar of your choice

Milk of your choice ¾ cup (I hate

Add chia seeds, milk and maple syrup - stir a few times with

the taste/smell of cow milk so I use unsweetened Almond or Coconut Milk) Pure Canadian Maple Syrup ~3tbs (If you want to make it taste even

a fork to avoid chia seeds clumping together 3.

Leave to soak for 6 hours or overnight in the fridge

Have the next day with fresh fruit, crushed nuts or some granola for crunch

sweeter you can add condensed milk or actual sugar, but usually once there’s a bit of fruit it’s sweet enough for me) Fruit/Nuts/Granola of your choice

hirty wenty T o t T n Thirtreeee to Twenhteyr Th gus Toget rever r o i n e S Gu ou Fo Love Y

TH E C R A STO ’ S FA M O U S B O U N T Y C O C K TA I LS SERVES 2

I N G R E D I E NTS

M ETH O D

50g coconut powder

Use a fork to whisk until dissolved. Set aside to cool.

2 tsp sweetened condensed milk 125ml warm water ¼ cup shredded coconut

Combine the coconut milk powder, condensed milk and water in a bowl.

Arrange the shredded coconut in a thick ring on a plate, slightly larger than the rim of your serving glasses.

Arrange the chocolate melts on a microwave safe plate. Place the plate

15 white chocolate melts

in the microwave and heat on high for 1 minute or until melted. Dip the

80ml chocolate topping

the rim is covered about 7mm down the outside. Immediately dip into

rim of a glass into the chocolate, moving it into the chocolate slightly so the coconut and press well. Repeat with remaining glass and coconut.

80ml Malibu 40ml crème de cacao liqueur

Drizzle the chocolate topping in stripes down the inside of each glass. Pour the Malibu, creme de cacao and vodka into a jug. Add the coconut milk mixture and ice cubes. Stir briefly, then strain out the ice.

40ml vodka 1 tray ice cubes (to serve)

Pour into prepared glasses.

45g Bounty chocolate bar (to serve,

Place the halved Bounty bar on the rim of the glass.

Enjoy!!

halved diagonally

1 5 M I N UTE B LU E B E R RY A N D C H O C - C H I P M U F F I N S I N G R E D I E NTS

M ETH O D

3 cups of Self raising flour (sifted)

Pre-heat oven at 180 degrees fan forced

1 & ½ cups of Sugar

Place muffin cases into 2 x 12 muffin/cupcake tins

3 Eggs

Place sugar and eggs in a large mixing bowl and beat on low speed with electric mixer until combined.

1 tsp Vanilla Essence 4.

Add vanilla essence, oil, cooled melted butter and milk, and mix to combine.

Add sifted flour and mix. Ensure you scrape down edges from bowl until all

1 cup Milk ½ cup of Vegetable Oil 100gms Butter (melted and cooled)

ingredients are well combined. This will form a thick batter. 6.

Fill case 2/3 to the top to allow for mixture to rise.

Blueberries Chocolate chips Icing sugar (to dust on top / optional)

Fold in blueberries and choc chips and then divide and place into lined muffin tins.

Bake for 15 mins or until batter is cooked (insert skewer in middle to test, if skewer comes out clean batter is cooked).

8. Place on rack to cool. 9.

Dust with icing sugar

hday rt bi iso g in az am an ve ha u yo pe ho ge! We Happy 30th birthday anSd authvaat Kyle spoils you! Love and God BleFss, The Crasto amily 10. Enjoy!

SMASHY’S FRITZ ( M A D E B Y STE P H )

I N G R E D I E NTS 1 zucchini 4 spring onions, thinly sliced 200 g haloumi cheese, coarsely grated 1/2 cup plain flour 300g can of corn kernels 2 eggs 1 tablespoon chopped chives, plus extra sprigs, to garnish 1/4 cup vegetable oil 1 lemon, cut into thin wedges 1/3 cup Greek yoghurt

M ETH O D 1.

Coarsely grate the zucchini then, using your hands, squeeze out as much liquid as possible. Combine the zucchini with the spring onion, haloumi, flour, eggs and chives. Season well with salt and freshly ground black pepper.

Heat the oil in a large heavy-based frying pan. Drop heaped teaspoons of mixture into the pan and cook, in batches, for 2 minutes each side, or until golden and firm.

Serve the fritters immediately with yoghurt, a piece of lemon and a small sprig of dill.

Also recommended to serve with eggs, bacon or salmon.

I’m so happy that you’re ba ck pick up from where we left in Melbourne! I can’t wait to memories with you, not only off and continue to create more also cause you’re right around cause you’re in the same state but chose and I hope that never the corner. You’re the family I hope you continue to be bles changes. Happy birthday and I sed in everything you set out to do. Ashton

CO O K I E S BY P E M U S F O R VA G I N S P I R E D B Y T H E F A M O U S VA N STA P E L E K O E K M A K E R I J

I N G R E D I E NTS

M ETH O D

2 cups plain flour

powder into a large bowl. Whisk until evenly blended and set aside.

1/2 cup cocoa powder (best quality you can get your hands on)

Put flour, cocoa powders, milk powder, cornstarch, baking soda, salt and espresso

In a mixing bowl or the bowl of a stand mixer, cream the melted butter with sugars for 1-2 minutes on medium-high speed until fluffy. Beat in eggs, scraping down the sides of

2 tablespoons dark cocoa powder

the bowl as needed. Mix in the vanilla essence.

2 tablespoons whole milk powder

Add half of dry ingredients and mix slowly until partially incorporated, then add the remaining dry ingredients and mix, scraping down the sides of the bowl, until no

2 teaspoons cornstarch

streaks of dry ingredients remain. Once the mixture is cohesive, add a handful of white 1 teaspoon baking soda (not baking powder, I’ve

chocolate chips and mix throughout.

defs mixed them up before!) 4.

Portion the mixture into 60g balls.

Preheat oven to 180 degrees celcius (I use the bake mode i.e not fan-forced).

1/2 teaspoon table salt 1/2 teaspoon instant espresso powder 6. Stuff the cookies by splitting one 60g dough ball in half, placing a block of white 170g good quality unsalted butter, roomp temp

chocolate in the center and then covering it with the other half. Press them together to seal and then roll it back into a ball.

150g light brown sugar 7.

100g white sugar

Arrange the balls on a baking sheet lined with baking paper leaving enough room for the cookies to spread.

2 large eggs

8. At this point, if you like, you can freeze the balls on the baking sheet before transferring them into a ziploc bag.

2 teaspoons vanilla essence 1 x block of white chocolate (I melt choc chips

Bake cookies for 11 to 12 minutes (slightly longer if baking from frozen) or until tops are puffed and matte and edges are beginning to darken. Remove from oven and let cool for

down into moulds but you can just use a

about 10-15 minutes before eating. Cookies are best enjoyed warm while the centers are

chocolate block and cut it up)

still melty, but you can easily reheat cooled cookies in a 200 degree oven for 2 minutes

1 handful of white choc chips

Sauvage - it’s crazy to think that we’ve been friends for over 7 years now. It seems like yesterday when we were just a couple of young kids trying to get a humble pyramid scheme off the ground. It’s such a shame that we’ve been robbed of so many celebrations this year, and missing your 30th definitely stings more than others. On the plus side, we’re all in the same state now and we’ll be able to make up for lost time soon. You should be very proud of everything you’ve accomplished to get you to where you are today and it’s been a privelege to see you grow as a person. (so humbled and blessed to take massive action!) Thanks for always being such a great friend to me, always being there for me, and always seeing the best in me. You are one of my dearest friends and I will treasure our friendship until we’re all old and living in our retirement commune together! Happy Birthday!!

Love always, Peter

Z Aâ&#x20AC;&#x2122; S B R E K K Y S M O OTH I E B O W L A D I S H TO F U E L A DAY O F M OTH E R H O O D BY ZA R A H D I YA

I N G R E D I E NTS

For blender 4 bananas 2 cups frozen mango 1 cup milk of your choice

For toppings Granola Canned peaches Strawberries Blueberries

Peanut butter Honey Cinnamon Almonds

Shredded coconut

M ETH O D 1.

Blend banana, frozen mango and milk together. The consistency should be thick enough to eat with a spoon but also smooth.

Pour smoothie into a bowl and place your toppings on top in whatever pattern you wish. Enjoy!

Happy 3 are an incr 0th Birthday e S the sweetestdible woman with the auvage! You k friend and soul. I am so lucky tindest heart and together. Y value every conve o call you a rsation we h ou should b ave e s o proud of have achieve e v d e rythi at t Love you h eaps and wihis special milestone. ng you sh you all the very bes xoxo t

F O R T H I G H S T H AT S H A K E , I T ’ S A L L A B O U T K AY ’ S N O - B A K E N U T E L L A CHEESECAKE I N G R E D I E NTS

M ETH O D

250g digestive biscuits (McVitie’s

Originals are my fave) 75g of soft unsalted butter

and mix with the butter until it starts to clump. (You can add a tablespoon of nutella here, however, I don’t like to). 2.

Pour this mixture into a baking tray (preferably circular, cause it looks pretty) and then smooth out using the back of a spoon. Put this in the fridge to chill.

400g of Nutella 3.

Beat the cream cheese and sugar until smooth and add the nutella to the mixture and continue beating.

(Philadelphia!!!!)

Take base out of the fridge and pour this nutella mixture on top.

60g of sugar, sifted

5. Totally up to you and your taste, cut the Ferrero Rochers in half and place on the top and then put cake in the fridge to set. Give it about

500g of cream cheese

Small box of Ferrero Rocher (Optional, but also not really optional), to serve

Break the digestive biscuits into a sandwich bag and break with a rolling pin or whatever is accessible. Then add the crumbs to a processor

20-30 minutes and then BOOM! ENJOY!

PRAWN SAGA NAKI ( B ROU G HT TO YOU BY A PAKI ) I N G R E D I E NTS

M ETH O D

Oil (Preferably Olive) 1 red onion 4-5 garlic cloves

1. 2.

Thinly chop the onions and garlic. Rinse the prawns. Preheat the oven to 180 degrees. Heat a non stick frying pan over medium heat with oil. Cook the onion until soft. Then

Red or green Chillies (I love chillies, so I add about 2-3,

add in the prawn, garlic and chillies, let it cook for a couple

but you do you boo!)

of minutes.

Â˝ a cup of either ouzo or white wine (Have tried

Add the can of chopped tomatoes, then add in salt and

the recipe with both, would recommend white wine

pepper, and paprika. Add in the wine and simmer for a

instead)

couple of minutes or until reduced.

300-400g can chopped tomatoes

300-400g of prawns, peeled with the tails intact 75g feta (I for sure use way more than this!) Salt and Pepper, to taste

Crumble feta over the top of the dish and squeeze some lemon or lime. Put the pan in the oven and bake for around 10 minutes, or until the feta has melted.

Toast bread in the oven, or in a toaster (we bougie, we toast in the oven) and then serve with the dish.

Paprika, to taste Fresh lemon or lime Crusty bread, to serve (Sourdough is my fave)

friend. Forever my sister, and forever a auge. Love you to the moon and back V growth s, es in pp ha t bu g in th no u yo g in ish W and a super satisfied, full belly! 20

U N C L E L E O N A R D ’ S P O TAT O S A L A D T I M E : A B O UT 1 0 M I N UT E S P R E P ( O N C E P O TATO E S A R E C O O K E D )

STY L E : G E R M A N

I learnt this recipe while I was in my teens and worked at an Italian Restaurant, where better to learn a German recipe

I N G R E D I E NTS

M ETH O D

Potatoes – 4 medium (quantity depends on who’s coming to dinner.)

the skin or leave on, personally i always remove the skin as it

Yoghurt & Mayonnaise - ratio

definitely makes a taste/texture difference.

depends on age and level of cholesterol – about ¼ cup each

Cut potatoes into cubes. Chop spring onions.

Lemon - 1 (sour as a grape)

In a bowl mix your yoghurt and mayonnaise, squeeze the lemon into the mix, add chopped spring onions, pepper and

Spring Onions- You need enough so

salt and stir well.

you don’t have to search for them in the salad

Salt - couple of pinches.

5. You can add your own variation of flavours by adding chilli

Add the potato cubes and mix well.

oil, garlic granules, chopped bacon to the yoghurt mix

Pepper - enough that it pinches.

Boil potatoes ( not too soft), allow to cool. You can remove

before adding the potatoes. 6.

Keep in the refrigerator to cool.

Potato Salad is ready to eat !!

hen you w , e b to e m a c u o y I was there when and now, thirty!! were three by! a b y m e b s y a w l But you’ll a tness! e e w S y a d th ir Happy B

G A U R A V ’ S B L A R D Y G R E AT B A K E D P O TAT O E S C O O K I N G I S L I K E C E L E B R ATI N G Y O U R B I RTH D AY. F I R ST Y O U P A RT Y H A R D , TH E N Y O U P A RT Y H A R D.

I N G R E D I E NTS

M ETH O D

Main

need to preheat it. You may skip this step and move on.

Potatoes (of your choice) Olive Oil Butter

Preheat your oven to 180 degrees celsius. If you’re using something like a smaller convection oven or an air fryer, then there will be no

Grab your potatoes (preferably larger ones) and poke a few holes in them using a fork. Spray or brush a thin layer of Olive Oil on the potatoes and put them in your oven at 180 degrees celsius for approximately 45mins or until they are fully baked and soft on the inside.

While your potatoes are getting baked, we’re going to make the coleslaw. Now, you can be super fancy and shred your own carrots and

Shredded Cheese

cabbage and make a fully homemade coleslaw, or you can buy the pre-shredded coleslaw packs, but whatever you do, don’t use the ready

Sour Cream

all, they exist to make our lives easier. Now, the following measurements are just rough, but you can alter them to taste and according

made coleslaw that you find in grocery stores because that is just absolute trash. I personally use the pre-shredded packs because after to how much you make. I will be using one pre-shredded pack as a rule-of-thumb. Empty out the contents of your coleslaw pack into a

Sliced Beetroot

large mixing bowl. Add about 1 tablespoon of Icing Sugar, a bit of White Pepper and enough Mayonnaise to spread through the mixture. I personally love the whole-egg mayonnaise that you find in those glass jars, but you can use the good old squeezy bottle mayonnaise as well. Now just mix this all through until the ingredients are evenly distributed.

Coleslaw Shredded Coleslaw

your can of sliced beetroot, grab several pieces and chop them into thin strips or dice them up. Now grab a bit of your Spring Onion and slice them up into nice, round, bouncy circles.

Mayonnaise Icing Sugar

Now, if it didn’t take you 45mins to read and complete the previous step, then we have more than enough time for this short step. Open

Now we get to the plating. Once your potatoes are baked, take them out of the oven and plate up one potato per bowl. Cut open your potato so that the toppings can be evenly spread. Add some Butter to your liking on top of the open potato, then sprinkle some shredded

White Pepper

cheese (I personally love a thick layer of cheese), then add a generous scoop of your freshly made coleslaw mixture and finally, add a dollop of Sour Cream.

GARNISH

handful of your chopped Beetroot on top of the mountain of goodness in front of you and top it off with a pinch of Chopped Spring

Spring Onion Chives Pepper

For the final steps of this simple, yet sexy recipe, we are going to throw in some garnish to perfect this almost perfect dish. Sprinkle a Onions or Chives.

Now, enjoy your final product! Make sure you enjoy it to the fullest, or the dish will technically not be complete (see how this is actually

ve always u’ yo u, yo t si vi to e time I’ve com er it’s a cheese board that ry ve E ! ee ee ee ge va Sau Wheth s. l ea m ic ep e m always blown so e am m I ed ok a, co st y pa sl o ou st er pe n ge i’ or the perfect y bills. I’ve even stolen some bo ah ye h ‘c go e m makes d skills that pa i jam to go with my cheese! an ty vi ti ea cr ur yo away by dates and chill in the same way. e th e ik l s l ea m e es ideas from th ully this recipe can amaze you Hopef ILYEST! step 6 and not just a casual “Bon Appétit”?)

JAMIE’S BREAD PUDDING J E E Z E W H AT A G R E AT T I T L E , H E R E A L LY W E N T A L L O UT O N T H AT O N E . TA K E A B R E A K J A M I E Y O U ’ V E E A R N T I T M AT E

I N G R E D I E NTS

M ETH O D

2 cups of milk

Heat oven to 180c.

2 tablespoons of unsalted butter

In a small pot heat the milk, butter, sugar and salt. Heat until the butter melts.

2 eggs

Meanwhile, butter up a small baking tray. Then place the brioche pieces neatly in the tray until full.

1/3 cup sugar

Whisk the two eggs and add it to the cool milk mixture. Whisk the mixture once all ingredients are in.

Pinch of salt

Pour the mixture into the tray full of brioche cubes.

6 cups of brioche (broken into

Place in oven for 30-40 mins.

Take out of oven and you’re bread pudding is ready. Serve it with vanilla ice-cream for maximum flavor.

cubes)

8. The only way to get the Sri Lankan flavor is to get one of us to cook it.

th in I know it sucks to be celebrating your 3se0dishisolation, but hopefully cooking all the g this es will have a piece of us with you durin ow you time! I may not be a good cook but I kn love my taste in desserts!

and We’ll be let out of our ‘cages’ soon enoughyou we can all celebrate properly! Hope r new have an amazing birthday and enjoy all you recipes. 23

for P.S. Let’s be honest, these recipes arey to Kyle… that little bastard. Finds a wa turn your present into his!

YE M D O G GYD I ZZLE S CI N AM O N S CRI ZZLE S I N G R E D I E NTS 200ml Milk

M ETH O D 1.

on stove (or in microwave) till warm to touch. Donâ&#x20AC;&#x2122;t overheat it

180g Butter 50g White/Raw sugar

Add warmed milk and butter into whisked eggs and sugar. Make sure not too hot or will scramble the eggs/burn off the yeast.

100g Flour + extra to sprinkle Olive oil

Into a mixing bowl, add 50g sugar, 1 egg and 1 yolk. Whisk them together

2 eggs 1 packet / 7g of dried yeast

Add 200 ml milk and 60g butter to pot and warm

Add yeast into mixing bowl and give it a swirl for a few minutes to activate.

140g Dark brown sugar 5.

Add 400g of flour to bowl

Combine together into a dough using a spoon or in a

2 heaped teaspoons of Cinnamon powder 75g Icing sugar 115g Cream cheese

Kitchen Aid on low speed. 7.

Once the dough is combined either start hand kneading it (on a clean surface sprinkled in flour) or increase speed on

1 teaspoon of vanilla bean paste (or extract/essence if youâ&#x20AC;&#x2122;ve got it)

Kitchen Aid to knead.

1 Lemon

12. Melt another 60g of butter in a separate bowl 13. Pop your oven onto 180C and get a baking tray with baking paper ready (you still have a while) 14. Once dough has risen, ours took 1 hour, turn it out onto a floured bench top 15. Gently pat your dough out, then roll and stretch it evenly into a rectangle (ours was approx 40x20 cm) 16. Paint your melted butter onto the dough, leave a cm around the edges not painted 17. Sprinkle the dough with your brown sugar/cinnamon mix. Leaving the edges free again. Use the pastry brush over the top to even it all out and make sure its all covered. 18. Start rolling up the dough tightly and evenly (start at one of the longer sides) 19. Cut off the ends as testers, then cut the rest of the log into

a. If hand kneading will likely take 5-10 minutes. Salt flakes

Happy Birthday Sauvage!!! You know I always say, if I was ever to be a president youâ&#x20AC;&#x2122;d be my VP but over the years Iâ&#x20AC;&#x2122;ve realized Iâ&#x20AC;&#x2122;d actually want to be your VP because I would trust you with anything more than even myself. You are one of the smartest people I know yet you always listen to everyone with undivided attention. You are one of the most humble people I know but yet so strong. You are so unique and it has nothing to do with the exterior but is all substance. I love you and will always respect you and have your back for life. I wish you nothing but the best and I hope youâ&#x20AC;&#x2122;re next 30 years are even better than your last. Canâ&#x20AC;&#x2122;t wait to see all the things Jaxon learns from Aunty Sauvie đ&#x;&#x2DC;&#x2DC; Andrew.

2 heaped teaspoons of cinnamon into a bowl. Mix together

equal portions. We did 8 pieces!

b. If kneading in Kitchen Aid will likely take 2-4 minutes 20. Put standing up in a baking dish. Press down a little bit and Aiming for it to be combined, easy to handle and able to

have them just touching. Set aside again with a damp tea towel

be stretched. Add sprinkled of flour if the dough feels too

over the top for 30-45 mins.

sticky 8. Turn your dough out onto the bench, pat the outside with some flour, and hand knead it into a dough ball 9.

Pop into mixing bowl that has been drizzled/sprayed with oil and cover all the sides

10. Set aside to rest/double in size in a warm place with a damp teatowel over the top (for 1-1.5 hours) 11. While the dough is rising, put 140g dark brown sugar and

21. Add 75g of icing sugar. 115g cram cheese, 60g of butter, 1 teaspoon of vanilla bean paste and zest of 1 lemon into a bowl and whisk it together. Then pop to the side. 22. Once your buns have doubled in size (ours took 30 mins), pop into the over at 180C for approx 20 mins. 23. Leave them to rest once cooked before icing 24. Once warm to touch and not hot, spoon icing on top of each bun then spread it out with a pastry brush 25. Sprinkle with salt and then ENJOY!!

AUNTY D ELAN Iâ&#x20AC;&#x2122;S D ELFLO RA RI NG CAKE

I N G R E D I E NTS

M ETH O D

200g Salted Butter 200g Sugar 200g Eggs 200g Self Raising Flour 1tsp Jam of your choice 1tsp vanilla essence 1tsp rum essence

Heat oven to 180C

Beat butter and sugar till creamy and sugar is dissolved

Add eggs, jam, essence and beat again for 5 mins

Fold the flour (avoid beating the batter once flour is folded)

Grease a mini springform cake pan

Pour half the batter leaving 2cm space from the top

Bake for 10mins, reduce heat to 160C and bake for another 10mins

8. Stick a toothpick into the middle of the cake and if it comes out clean, the cake is ready

Dearest Sauv,your 30th. hugs on & s se is k f o ever s n d a o ill L w u o y y a d th so Bir I e l b a k r a m e r A gain. a e if l in e c n ie r e p ever ex alth! e h d o o g & ss e in p p e, ha Blessings for laov love Aunty D Lots

E A S Y Z U C C H I N I B O ATS BY AU NTY V

I N G R E D I E NTS

M ETH O D

ZUCCHINI 3 medium-sized zucchinis

dish large enough to hold your halved zucchinis (use a

1-2 tsp avocado oil 1/2 tsp sea salt

parchment- lined baking sheet). 2.

Halve zucchini lengthwise and use a spoon or measuring spoon to scoop out the seeds and some of the flesh (enough

1/2 tsp garlic powder 1 healthy pinch red pepper flake

Heat oven to 204 degrees celcius and set out a baking

to comfortably fit ~1/2 cup of sauce and soy chorizo). 3.

Spray or brush the zucchini with a bit of oil (just enough to lightly coat all sides), and season each with salt, garlic

FILLING

powder, and red pepper flake. 2 Tbsp oil 4. 1/2 cup diced white onion

and pepper flake and sauté for 3-4 minutes, or until slightly browned and translucent. Turn down heat if browning too

4 cloves garlic, minced 1/4 tsp red pepper flake (according to taste)

quickly. 5.

Add soy chorizo and crumble into small chunks with your spatula or wooden spoon so it cooks more evenly. Cook for

1 1 ⁄4 cup Soy Chorizo (or your choice of

4-5 minutes, stirring frequently, or until the soy chorizo has

sausage or ground beef)

begun to brown and crisp up a bit. Add marinara sauce and mix well. Then use a spoon to fill the zucchini boats.

1 cup of your favorite Marinara sauce 2-3 Tbsp Parmesan Cheese

Heat a large skillet over medium heat add oil, onion, garlic,

6. Sprinkle with parmesan cheese and bake uncovered for 2025 minutes (or until golden brown, crispy, and the squash

FOR SERVING (optional)

is tender). Depending on the size of your squash and how tender you prefer it, you may need to bake longer.

Fresh basil Parmesan Cheese Red pepper flake

Serve as is, or with additional parmesan cheese and red pepper flake. Fresh basil would also be a delicious garnish.

8. Here’s to maturing like fine wine, Happy 30th Birthday, Sauvage!!! We hope you enjoy this recipe as much as we do. xoxo

T O N Y STA R C H E R S P O TAT O C U R R Y I N G R E D I E NTS

M ETH O D

1kg baby potatoes

Wash the potatoes (don’t be a filthy bugger)

• ½ tbsp Turmeric

Cut and place potatoes into a large saucepan

• ½ tbsp Coriander powder

Add 4 cups of water (or enough to just cover the potatoes)

• ½ tbsp Cumin

Add all the other ingredients except the coconut cream

• ½ tbsp Fenugreek seed

Cook until potatoes are done

• ½ tbsp Unroasted curry power

6. Add coconut milk (if you want the gravy to be as thick as Kyles head, trying adding ½ a can of coconut cream…or 10)

• ½ tbsp Chilli powder • 1 onion sliced

Add salt as required

• 2 sprigs curry leaves • 1 x pandan leaves • 4 garlic cloves crushed • 1 small stick cinnamon • ½ cup coconut milk • Salt to taste

J EHANS “AN EY DHALI NG” DHAL I N G R E D I E NTS

M ETH O D

2 cups lentils

and shoulders works best)

3-4 cloves garlic thinly sliced 1 small onion (thinly sliced) 6 – 10 curry leaves (I used about 30) 1 green or red chilli ½ Tsp Sri Lankan unroasted curry powder (Jaffna curry powder is numero uno) ½ Tsp coriander powder 1 tsp Turmeric ½ tsp Chilli powder ½ Tsp sugar 1 cup water ½ cup coconut milk Salt to taste

Place lentils into a saucepan and give it a good wash (Head

Add coconut milk and water and start to cook on low heat

Add the onion, garlic, curry leaves and chillies

Add the curry powder, turmeric, chilli powder, coriander powder, salt and sugar

Continue to simmer on a low heat and check regularly

Cook for 10-15 minutes until lentils just begin dissolving

Serve and enjoy

SRI LA N KA N CH I CKE N CU RRY – TH E LI N CO LN SPE CIAL I N G R E D I E NTS

M ETH O D

1 kg chicken (casserole pieces) ½ cup of coconut milk 4 cloves

Wash the chicken (you don’t know where it has been or whom it has been with)

4 cardamon pods

Add only 1 tbsp of turmeric, 1 tsp of pepper and 2 tsp of salt to the chicken

2 Tbsp Turmeric

Mix well and let it marinate for 1-24 hours

1 small cinnamon stick

Heat up a large pan and add the gee

3 Tbsp Sri Lankan Curry powder

Add garlic and ginger and fry for 1 minute

(would highly recommend Jaffna curry powder) 1 tsp. crushed black pepper 4 garlic cloves crushed ½ a finger length of ginger crushed 1 pandan leave 10 curry leaves (the more the merrier)

6. Add onion, clovers, cardamon, pandan leaves and curry leaves 7.

Fry for 2-3 minutes until onions start to turn a slight brown

8. Add the chicken, remaining turmeric and curry powder 9.

Add some hot water (1/2 cup should be plenty)

10. Cook on a low flame and allow chicken to sweat (sweat till it can’t sweat no more) 11. Once the chicken looks cooked (approx. 25 minutes) add

1 medium onion diced

tomato and coconut milk

2 tbsp ghee or coconut oil

12. Cook for a further 10 minutes

½ tbsp tamarind

13. Add salt as required

1 tomato cut into reasonably chucks

14. Serve and enjoy

Salt to taste

e. g a v u a S st e r a e d r Ou day h t ir B h t 0 3 appy h y r e v a u o y g in h Wis aunty! t r a e h r u o y t a h t ll chieve a a u o y t a h t e p o H years! 0 3 t x e n e h t r en h w desires ove e r e w u o y o h w person e m sa e h t y a st se a Ple you were 29! ncle ehan U J , e v o l f o s t o L

S H R U T I ’ S S U P E R E A S Y S U P E R TA ST Y C H O C O L AT E F U D G E A N D M O S T I M P O R TA N T L Y , G U I LT F R E E ( R O U G H L Y 8 P I E C E S P E R S E R V I N G )

I N G R E D I E NTS ½ Cup Almond butter (homemade is best, you could also substitute with peanut butter if you prefer that flavour) ½ Cup Dark chocolate 1 Teaspoon Coconut Oil (optional)

M ETH O D 1.

Add the coconut oil with the chocolate in a small bowl and heat until melted

2. 3.

Pour melted chocolate onto almond butter and mix well Pour mixture into a cake tin (use a small tin if you prefer thick fudge)

Refrigerate for 30-40 minutes, or until hard

Chop up into pieces and sprinkle your choice of toppings! I used chopped walnuts.

azing m a n a e r a u o y , Sauvage and d e iv l y l u r t s a h woman who ree h t st a l e h t in h c achieved so mu have so much to decades. You nd I am sure be proud of! A ay to w e t a g r u o y e b this book will Jamie Oliver. becoming the next th Birthday! Happy 30 et to come :) The best is y 29

JANE’S SAUCY PUDS I N G R E D I E NTS

M ETH O D

1/2 cup (75g) plain flour 1 1/2 tablespoons hazelnut meal

1/4 cup (45g) brown sugar

a bowl. Add the milk, butter, egg and vanilla and mix well to combine.

1 1/2 teaspoons baking powder 3 1/2 tablespoons cocoa powder,

1 teaspoon vanilla extract 1/2 cut (90g) brown sugar, extra 1 cup (250mL) boiling water

Place the extra sugar and remaining cocoa in a bowl and mix to combine. Sprinkle over the puddings and pour over the water. This makes the sauce at the bottom of the pudding.

35g butter, melted 1 egg, lightly beaten

Spoon into 4 x 1 cup-capacity (250ml) oven-proof dishes and place on a baking tray.

sifted 1/2 cup (125mL) milk

Preheat oven to 180°C (355°F). Sift the flour, hazelnut meal, sugar, baking powder and 2 tablespoons of cocoa into

Bake for 12–15 minutes or until the tops are firm.

Dear Sauvage,0th birthdays! iest of 3 p p a h e th u o y own d g e in b h to t Wis o n d e o v e I are d d n a m a S th o B you. h it w g n ti a r b e l e c there k, easy, ic u q e r a s g in d d u p These self-saucingare serious comfort food. They and delicious and served with an angiogram, but should probably beat they say about moderation. you know wh … f us but o to o h p a e v a h ’t n do Outrageously, Ito of Archie watching these next best is a phouddings baking. p ful to te a r g so e r a d n a u e yo Sauvagie, we loev! Shine on bright star! be in your lif Jane and Sam. Xoxo All our love,

SW E ET A N D S OU R CH I CKE N W ITH E G G FRI E D RI CE SERVES 4-6 PEOPLE

I N G R E D I E NTS

M ETH O D

Egg Fried Rice

Boiled Rice - 2 cups

Beat eggs, add salt and pepper according to taste.

Carrot - 1 large (grated)

Using a large pan, heat oil and glaze the pan with oil.

Capsicum - 1 medium green chopped

Make omelet out of egg, keep eggs semi-cooked, and break into bite size pieces - removefrom heat and keep a side

Pre boil rice - 5-6 Minutes

Warm pan/wok and put oil 4-6 tablespoons, keep on low heat

(julienne style) Egg - 6 Large eggs - beat 4 cloves garlic - chopped Pepper (1 level teaspoon) Salt (1 teaspoon levelled) Spring Onion - 1 cup (1/2 bunch) 5 Spices - Master foods - 1 1/2 Teaspoon (levelled) White onion -1 Medium small onion chopped julienne style Fresh Coriander - 1 cup 1 bunch finely chopped Oil - 6 Tablespoons

6. Add garlic. garlic shouldn’t brown, just give off an aroma 7.

Then add white onion and spring onion and stir - to glaze (not brown)

8. Put stove on high and add capsicum and carrots - stir for 2 min on high fire 9.

Add Chinese 5 spices - 1 teaspoon and mix

10. Add boiled rice - and put 1 level teaspoon pepper and 1 teaspoon levelled salt and stir nicely and mix all ingredients in the rice. 11. 12. Once all ingredients are combined add coriander and stir and combine all ingredients with rice. 12. Add cooked omelette egg back in and mix well. Sweet & Sour Chicken 1. Cut chicken into long strips approx. 1 inch 2. Put chicken in bowl, sprinkle salt and pepper

Sweet & Sour Chicken 3. Put egg on top of chicken 1kg tenderloin chicken (cut into long strips) • Pepper (1 level teaspoon)

4. Add lemon juice

Salt (1 teaspoon levelled)

5. Wear gloves and mix chicken with egg (if batter is too thick add 2 tablespoons of milk)

Lemon Juice - 2 teaspoons

6. Leave to the side for at least 30 mins

2 bottles of Sweet and sour sauce

7. If chicken is too liquidly strain the liquid batter

(210ml each bottle) • Sweet chilli sauce 1/4 cup Fresh Ginger - 1 levelled tablespoon

9. Add chicken to the tray and coat each strip of chicken with plain flour

grated

10. Deep fry coated chicken in oil (oil amount depends on wok size) - may need to do in 2 -3

Fresh spring onion - 1 stem chopped

batches - look for batter to turn brown and then remove and place on in a seperate dish, use

finely 1 Egg - large 1 1/2 cup plain flour Oil (for deep frying, depends on wok size) Milk - 2 tablespoons Garnish Sesame seeds 1/2 teaspoon

8. Place plain flour on a flat tray and spread out

1 tablespoon spring onion

low - medium fire 11. Once all chicken is deep-fried place it to the side 12. Use hot pan and add 2 tablespoon of oil and heat on low fire 13. Add spring onion (should remain green) 14. Add 2 bottles of sweet and sour sauce and 1/4 cup of sweet chill sauce and mix - cook sauce until it’s bubbling 15. Add chicken back in and stir until fully coated with sauce. 16. Remove chicken and sauce and place in dish 17. Optional: Garnish with spring onion and sesame seeds.

Dear Sav,

ve an a h u o y e p o H birthday! h t 0 3 eeting y m p p a m o r f t H a h t e v a h ould w o h W . y uâ&#x20AC;Ś a o d y g n o in z e n o ama h p y m g forcin e m d n a in a ! r t ip e sh h d t n ie r on f g n o l e d deca a e iv v r su d l ou y u o w w o e n k w e w d n a n g perso in z a m a n a e itions. b â&#x20AC;&#x2122;r u m o a d Y n a s m a e r d goals, r u o y ll a ove, h l c a e h r it w d e will ill f e b s 65 day 3 t x e n e h t s. y a ie r o m M e m t a e r g d n a happiness, joy yra. M d n a is r h C e v Lo

N A N A K AT E â&#x20AC;&#x2122; S N A N K ATA I S I N G R E D I E NTS

M ETH O D

400gms maida - to be sieved 15 cardamoms skinned and powdered.

Pour ghee in a chattie and keep rubbing it against the chattie.

Pour in powdered sugar and mix well with the palm (clean palm of course) of the hand against the chattie until the mixture looks very white.

300gms powdered sugar 300gms ghee to be melted and cooled

Next the maida to be kneaded well with sugar and ghee

Form balls the size of large marbles and place on board

Grease the trays and place greaseproof paper. Place balls of dough well apart and bake in a moderate oven. Bake for 15mins

Cool well. Remove from tray and start eating

N A N A K AT E ’ S C A R R O T C A K E I N G R E D I E NTS

M ETH O D

2 cups grated carrots

and light.

2 cups chopped dates 2 cups maida 240gms 1 tsp soda bicarb

Add grated carrots, dates, raisins and nuts. Beat for 2 mins.

Sift maida with bicarb soda and add to mixture. Mix well.

3 eggs 1 ½ cups sugar 360gms

Mix oil, sugar and eggs. Beat till fluffy

Add vanilla, nutmeg, cinnamon, cardamom and clove powders along with

1 ½ cups refined oil 360gms 1 dessert spoon of nutmeg,

orange peel. 5.

Grease tin and bake till brown

cinnamon, cardamom and clove powders

6. After baking the cake and cooling it, make little holes and add wine to the

Few raisins, orange peel Vanilla essence

cake to make it soggy

and the o g a s r a e y 0 3 s e ned in our liv eased. e p p a h e l c a ir m A wonder has never csense of wonder that you h this it w d e w o d n e so e May you b over miracles along life’s way. disc

B R A Z I L I A N C A R R O T C A K E W I T H C H O C O L AT E TO P P I N G ?) tmann am I right? (more like Hot

A RECIPE BY PHIL HOFFMANN

I N G R E D I E NTS

M ETH O D

Cake

3 Carrots

Blend all the ingredients

3 Eggs

Add to your favourite backing pan

1 Cup of Oil

Time for the oven (40 minutes medium heat)

2 Cups Sugar

Let it cool down

2 Cups Flour

Topping:

1 Spoon Starch

Add all ingredients into a pan

Salt

Heat it up until you see hot sweet choccy bubbles

Chocolate Topping

Cool down and let it drain onto the cake

5 spoons of sugar 3 spoons of cocoa 2 spoons of butter 2 spoons of milk

E G GY- B UT TE RY- C H E E S Y TA P I O C A B R E K K Y I N G R E D I E NTS 500g of Tapioca starch (Cassava root) 1 1/2 Cups of Water Salt Butter Cheese

M ETH O D 1.

Add tapioca starch in a bowl

Add water until it becomes moist but not wet

Add over a hot pan (covering all pan)

Turn after 1-2 minutes

Spread butter and place cheese (and everything else you like - sweet or salty)

Hey Sauvage,ry best birthday e ve th ll a u o y to g in ating r a p se s e I am send tr e m o il k y be man wishes! There mayng your day all together but us from celebrati ith you anyway. Please feel I promise to be w also hug Kyle so that he hugged and please lected. Alles Gute und does not feel neg ich bis bald :-) hoffentl

D A M O ’ S D E L E C TA B L E L A S A G N E I N G R E D I E NTS

M ETH O D

Ragu

2 tbs Olive Oil, for frying 1 Red Onion, finely sliced 3 cloves Garlic, minced 4 sticks Celery, finely sliced 1 medium Aubergine, cubed 1 Courgette, cubed 4 cups/650g Vegan Mince (alternatively, used mushrooms or lentils)

1 heaped tbs Mixed Herbs 2 tbs Balsamic Vinegar 2 tsp Sea Salt 2 tsp Cracked Black Pepper

For the ragu, in a large saucepan placed over a medium heat, add the oil followed by the onion, garlic, celery & a pinch of salt. Sweat the mix down for around 3-4 minutes.

Add the courgette, aubergine & mixed herbs. Turn the heat down lower, pop a lid on & allow the mix to cook for 3-4 minutes.

Add the vegan mince & stir well. Cook for 2-3 minutes.

Deglaze the pan with the balsamic vinegar & chopped tomatoes.

6. Stir in the tomato puree, then pop the lid on and let the mix cook over a low heat for 10-15 minutes. 7.

For the béchamel, in a saucepan add the vegan margarine and place the pan over a low heat.

8. When the margarine is melted, add the flour. Using a spatula mix well. Cook the mix whilst stirring for a couple of minutes to cook out the flour. It should resemble a paste like consistency.

2 tins Chopped Tomatoes 3 tbs Tomato Puree

First up you need to infuse the milk for the béchamel, in a medium saucepan add the soy/oat milk followed by the onion, bay, nutmeg & seasonings. Place the saucepan over a low heat & stir every now and then.

Gradually whisk in the infused milk, a little at a time.

10. Once you’ve added all the milk, the béchamel should be creamy, if you want to make it cheesy, add vegan cheese & nutritional yeast. 11. Preheat your oven to 180 degrees C. 12. Build your lasagne in your oven proof baking dish, a layer at a time, I like to do – ragu, béchamel then pasta sheets. Repeat this until you have filled your dish. Making sure the top layer is béchamel. 13. Bake the lasagne in your oven for 45 minutes. Then serve.

Béchamel Sauce 1/2 cup Butter 1/2 cup Flour 4 cups Soy Milk/Oat Milk 1 Onion, peeled & cut into 8 1 Bay Pinch Nutmeg 1 tsp Sea Salt 1 tsp Black Pepper Corns 1 cup Grated Vegan Cheese (optional) 2 tbs Nutritional Yeast (optional) Pasta 1 Pack Dried Lasagna Sheets

! ! ! ! e g a v u a S y a d rth i B h t 0 3 y p p Ha . d e l i o sp t e g u o y d an e n o e m so e w a n a s uld o sh e l y Hope it’ K t n se e r p y a d h t r i b a s he t a f k o n i st e r I th e h t r o f u o y r o f s e p i c e r se e h make all t year! Haha. ou y d n a d se i r a i g a l p y ll a t o t s i e p i c e r a s i n n a w t n o d PS….th u o y f i n a g e v t i e k a m o t e don’t hav 36

L E E L I M â&#x20AC;&#x2122; S G R E E K P O TATO PAT T I E S LI M , S H O RT FO R LI M O LO P O LO U S

I N G R E D I E NTS 500g potato 115g feta cheese 4 spring onions 3tbs fresh dill chopped 1tbs lemon juice 1 egg beaten Flour for dredging 3tbs olive oil Salt and pepper to taste

M ETH O D 1.

Boil the potatoes in their skins in lightly salted water until soft. Drain and peel whilst still warm - place in bowl and mash

Crumble feta into potatoes and add spring onions, dill, lemon juice and egg. Season with salt and pepper. The cheese is salty so taste before you add.

Cover the mixture and chill until firm. Divide the mixture into walnut sized balls, then flatten them slightly.

Dredge with flour and fry patties until golden brown on each side.

Drain and serve at once.

N A N A R I TAâ&#x20AC;&#x2122; S F I S H C U R RY MAD E WITH ROCKLI NG - TH E F ISH I LOVE WH EN I AM I N M ELBOU RN E

I N G R E D I E NTS

M ETH O D

(Depending on quantity of fish) 1 Tsp Chilli Powder

cooking Paki or Indian dishes is to brown the spices well. You may add tomato paste for color or if you do not like to use fresh

1 Tsp Cumin Powder Pinch of Saffron

Cut onion in cubes in oil (accordingly) brown well, but do not burn, add all the above spices diluted in water. The secret to tomato.

When spices are well browned and you donâ&#x20AC;&#x2122;t get the raw smell, add water - give it a boil and gently put in your cut fish in whole pieces (your choice on size) do not use a spoon, just shake the pot, else the fish will break. The fish will leave its own

Haldi Powder

water, and you can keep the gravy/sauce thick or less thick to eat with rice. Last of all add tamarind water or vinegar to give it taste. You can add curry leaves and green chillies cut in halves or quarters or thrown them whole, depending on your mood.

1 Tsp Garlic and Ginger Paste

Add salt to taste. Fish curry ready. 1 Medium Sized Onion. 3.

The same ingredients can be used for prawn curry. For the prawn curry you can add potato, Okra or Cauliflower.

The same ingredients can be used to make chicken or meat curry. In these you can add coriander powder. Even mince - in the mince you can add fresh green peas and potatoes, or even black eyed beans from the can.

All these can be garnished with fresh coriander.

N A N A R I T A â&#x20AC;&#x2122; S B E E F, C H I C K E N O R T U R K E Y C U T L E T S O R P AT T I E S O R V E G , O R D E S S E RT E V E N . TH I S R E C I P E I S V E R S ATI L E , Y O !

I N G R E D I E NTS

M ETH O D

Ground beef, Turkey or chicken Green chillies Fresh tomatoes

these to be finely chopped. 2.

Fresh coriander 3-4 cloves of garlic

Vinegar Salt Cumin powder Allspice powder Egg Breadcrumbs

Add salt and vinegar to taste. You can add according to the quantity of meat, cumin and allspice powder.

You can add 1 or 2 slices of bread soaked in water ahead of time, squeeze all the water out and add to the ground meat.

Piece of ginger Bread slices

Mix meat with fresh coriander, onion, green chillies, fresh tomatoes, garlic and a piece of ginger. All

You then form into cutlets, flat or make croquettes. Dip in beaten egg, and then in bread crumbs and fry. Enjoy with french fries or steamed veggies, or fresh salad.

5. You can use the same spices to make shrimp palau.

S M R ITI â&#x20AC;&#x2122; S C H O C B I S CO F F D E S S E RT C U P S S E RVE S : 1 D E S S E RT CU P (R E G U L A R S I ZE CU P CA K E M O U LD )

I N G R E D I E NTS

M ETH O D

2 Plain Biscuits (Marie or

Crush/grind 2 biscuits into crumbs

Pour and mix 1 tbsp melted butter (or as much needed)

Digestives) 1-2 Tbsp Melted Butter approx. 15g Biscoff (or your favourite

until crumbs stick together 3.

spread) 3 Squares Dark Chocolate

Press and shape into a paper or silicone cupcake mould and refrigerate for 10 minutes

Evenly spread biscoff on top and refrigerate for another 10 minutes

1 Tsp Peanuts 5.

Melt dark chocolate and pour on top of the biscoff

Crush peanuts into small pieces and sprinkle on top of the melted dark chocolate

Refrigerate for 15 minutes or until chocolate is hard

as you y da to lt oi sp t ge u yo e op y!!! H aring sh to d ar rw fo Happy 30th Birthda ng ki oo L ! st g but the be in th no u yo ng hi is W <3 u e! yo rv e se ov de L ! u! yo h it w es more Bali-like adventur 40

RON & MAD D I’S SLOW SI MM ERED AN D S MO KY PULLED PO RK BUNS I N G R E D I E NTS

M ETH O D

Dry Rub: 2 Tbsp brown sugar 1 Tbsp paprika 1 Tbsp salt 1 Tbsp cumin powder 1 Tbsp ground fennel seeds ½ Tsp turmeric

Trim fat/skin from pork. No need to go full Marie Kondo, most of it will disappear during cooking

Crush/finely chop garlic

Combine garlic and dry rub ingredients in a small bowl until homogenous

5. 6.

½ Tsp oregano Main:

1 Tin (400g) tomatoes 1 Large onion/leek 1 Cup apple/pear cider 1/4 Cup Smokey bbq sauce 2 Tbsp Worcestershire Sauce To Serve: Brioche buns Sliced pickles

Render trim and fat over medium/high heat for 3-4 mins

Using a large saucepan containing fat, transfer the pork to the pan and on medium heat, brown pork on all sides, being careful with the heat to not burn too much of the rub. (roughly 4 minutes)

8. Transfer Pork to cooking vessel for continued cooking

green/brown and shreddedcarrots to reproduce texture)

Dice fat and add to a large saucepan with 1 tbsp of cooking oil

• Remove solids/fat and discard, leaving oil

1½ -2kg boneless pork shoulder (Veg option would be darker lentils,

In a large bowl, cover the pork with dry rub. • This can be left overnight in the fridge to marinate at this point if required

• Slow/pressure cooker pot or large casserole dish (with cover) for oven. 9.

Add to pot/dish: Onion (diced), tomatoes (cut/diced if not already) and cider, add water/cider to nearly submerge the pork, leaving about ¼ of the pork exposed.

10. Cover pot and add to oven/slow cooker @150-180(low slow cooker setting) for ~5 hours • Pressure cooker, low heat, pressure cook setting 2½-3 hours • For veg. option, 40 mins-1hr in oven @150-180 11. Confirm pork is tender and separates easily with a fork (if not continue cooking 1/2hr) 12. Transfer solids to a heat safe bowl, and pass braising liquid through a regular sieve into a saucepan. 13. Reduce liquid (by 1/3 - 1/2) over a medium/high heat on stove, adding bbq and worcestershire sauce 14. Season to taste with salt and pepper , combine sauce and pork, stirring thoroughly to coat. 15. Serving: Toast brioche bun, cover with 1tsp of mustard, add pork to buns, cover with slaw, top with pickles

Wholegrain mustard Enjoy! The leftovers go really well as a spicy/smoky ragu with some pasta, or as a shepherds pie filling with some creamy mash on top. Coleslaw (w/ mayonnaise/aioli

The rub is something we put together, but you can use any old bbq rub/seasoning.

dressing) Love from Maddi and Ron xoxo

STE P H A N D K H I S H ’ S P E STO D I MA N ZO F O R S AUVA G I E SERVES: 4 R EGU LAR HUMANS | TI M E: LEGIT 1 0 M I NS

We think you’ll appreciate this meal because it tastes so good and takes little-to-no time! If you’re really hungry, add a side of roast potatoes or wedges.

I N G R E D I E NTS 2 Tablespoons Pine Nuts 500g of Rump Steaks Barilla Pesto Alla Genovese Baby Rocket Salad Parmesan Cheese (Shaved)

M ETH O D 1.

Cooking: Toast those pine nuts on a large pan fam! If it’s not on high heat, you’re doing it wrong!

Remove deez nuts when they are golden, use Kyle’s bald spot as a colour reference.

Cut the fat off the rump steaks. Why would you want to cook this……….

Because it’s delicious… Finely chop that fat and cook on medium heat until it’s crisp.

While that’s cooking, season your rump with salt and pepper and place the steak between baking paper.

6. Using a rolling pin, bash the steak to roughly 1cm thickness. Good time to let out your Kyle frustration here. 7.

Scoop out the crispy fat and sear the steak in the hot pan, roughly 1 min per each side to get you a medium rare steak.

8. Remove steak to a board and thinly slice steak at an angle. 9.

Plate up: Spread 1 heaped teaspoon of pesto on each plate.

10. Place steak on the plates. 11. Pile the rocket on top. 12. Scatter deez nuts and crispy fat over the rocket. 13. Mix the resting juice of the steak with some olive oil and drizzle over. 14. Sprinkle over the shaved parmesan. 15. Enjoy!

vage! We hope au S y da th ir B py ap H is absolutely th in th 0 3 g in az am an you have we see n he w is s w ne od go he T ! strange year chef with all r te as m a be ill w u yo , xt you ne and can’t u yo ve lo e W s! pe ci re g in these amaz ry soon! wait to celebrate with you verlo, Bear Love Steph, Khish, peA and Chick a. 42

DEONâ&#x20AC;&#x2122;S TH ICC-CAKES MA K E S 8 TO 9 L A R G E PA N CA K E S : )

I N G R E D I E NTS

M ETH O D

Flour Buttermilk

Sugar Baking soda

soda, half teaspoon of salt and mix 2.

Butter (room temperature) Maple syrup Icing sugar Salt

Wet mix: Melt two tablespoons of butter in a pan (keep it yellow not brown)

Baking powder Eggs (room temperature)

Dry mix: sift all ingredients - 2 cups of flour, 3 tablespoons of sugar, 2 teaspoons baking powder, 1 teaspoon baking

Add 4 eggs with separated yolks

Add 2 cups of buttermilk to the egg whites and whisk

Add 2 tablespoons of sugar to yolks and whisk

6. Add melted butter to egg yolks slowly so the egg doesnâ&#x20AC;&#x2122;t cook and whisk 7.

Combine the 2 wet ingredients

8. Add dry mix to wet mix and stir (do not over mix it) 9.

Put mix in fridge For 10 minutes

10. Cook on low heated pan until golden on each side 11. Add blueberries/ icing sugar/ maple syrup to serve

!! Happy birthday Sauvasyge recipe and r ea I hope you enjoyed this sudapey! use it one

ALEX AH ERN’S KFC (KOREAN FRI ED CH ICKEN) “ B E C A U S E W H AT I S L I F E W I TH O UT F R I E D C H I C K E N .” - A L E X

I N G R E D I E NTS

M ETH O D

1 litre vegetable oil , for frying

remaining ingredients. Place over a medium-high heat until beginning to bubble; reduce the heat and cook,

40 g plain flour 40 g potato flour , (or plain flour)

1. For the sauce, peel and crush the garlic, peel and very finely grate the ginger and add to a pan with the stirring, for 10 minutes, or until thickened and syrupy. Remove from the heat and set aside.

2. Prepare your deep-fat fryer if you have one. Otherwise, pour the vegetable oil into a large pot, to no higher than 5cm below the rim, and use a thermometer. Place over a medium-high heat and, using a thermometer to

30 g cornflour

guide you, bring the oil to 150ºC. 1 teaspoon baking powder 3.

3. Meanwhile, combine the flours, baking powder, 1 teaspoon of black pepper and 2 teaspoons of sea salt in a

1.5 kg free-range chicken wings , tips

bowl. Add the chicken, toss to coat, then gently shake off any excess. Once the oil is hot, add the chicken and

removed, cut in two through the

cook, in batches, for 12 minutes. Remove and drain on kitchen paper.

joint 4. 1 teaspoon each of toasted black and

4. Increase the temperature of the oil to 185ºC. Return the chicken to the oil, in batches again, and fry for 6 more minutes, until golden brown and crispy. Remove and drain as before.

white sesame seeds 5. ½ a bunch of fresh chives

5. Reheat the sauce, if necessary, then gently toss with the chicken to coat completely. Serve the sticky wings piled up with the sesame seeds and thinly sliced chives scattered over.

SAUCE 5 cloves of garlic 3 cm piece of ginger 4½ tablespoons gochujang Korean chilli paste 4 tablespoons rice wine vinegar 3 tablespoons light brown sugar 3 tablespoons runny honey 1 tablespoon sesame oil

Welcome to club 30 re su Savauge! It’s been a pleathe getting to know you over r to last 18 months. Remembebecause always let your freak fly sense. life’s not meant to make ied Now go and eat some fr chicken. Sincerely, Alex. :) 44

A U N T Y K A R Y N A N D U N C L E M I T C H E L L’ S T R I - T I P I N G R E D I E NTS TRI-TIP Salt Pepper Cumin Chili Garlic Or if you’re too lazy, McCormick’s Louisiana or spice rub

GARLICKY (DON’T KISS ME

YUM YUM GOOD FOR YOU

AFTER) MASHED POTATOES

CAULIFLOWER

3 cloves of whole clean garlic

Salt

½ cup milk

Pepper

2 Tbs butter

Red chili flakes ( optional)

Salt

Olive oil

8 potatoes Coarse pepper

M ETH O D 1.

Tri-tip: Mix ingredients together or use McCormicks and rub on tri tip

Wait 30 minutes

Heat oil ( I use a grill pan)

Oil is hot, put tri tip and fry on both sides for 5 minutes each

Put on medium low and cook for 30 minutes covered.

Let sit 10 minutes and cut tri tip. We usually eat it with hot spicy barbeque sauce or A-1 sauce

Mashed Potatoes: Preheat oven at 400

8. Put garlic on foil and drizzle oil on whole clean garlic 9.

Bake for 30 minutes at 400 or until brown. Take out and let cool

10. Skin and boil potatoes 11. Mash potatoes and add butter, milk, salt and pepper and garlic and mash well. Add a little Parmesan cheese (optional) 12. Cauliflower: Preheat oven at 400 13. Cut cauliflower into medium pieces, wash and dry 14. Add salt, pepper and drizzle olive oil in a bowl and mix 15. Bake for 25 minutes . Best when eaten as it comes out of bake

Crunch cereal in ta ap C : an yl D om fr Quick snack idea 2: add a quarter bowl of p te S , al re ce in ur po Step 1: nilla) almond milk (sweetened, va Step 3: enjoy

vage, au S t ee sw r ou u, yo to y Happy Birthda Mitchell. le nc U to ks an th e, m na ur or Chivaz, yo glad that so e ar e W y. da th ir B Have a wonderful really got lucky!! We still you married Kyle, he fond memories we had at your always reminisce about the d are thinking of you on this wedding. We love you anial birthday. very spec . Karyn, A , ell ch it M . U s, ay Love Alw Dylan & Sydney!

DIANEâ&#x20AC;&#x2122;S SPICY EGG MASALA FO R TWO PERSONS

I N G R E D I E NTS

M ETH O D

Eggs x 4 Big tomato x 1

too busy to cook but you still want something homemade. You can get

Onion x just one half

this done in under 30 minutes. Quicker if Kyle gets off his lazy ass and helps.

Green/Red chilli x 2 (optional) Turmeric x just a pinch Sweet Paprika x 1 tablespoon

This is a really quick and easy dish to whip up on those days when you are

Whisk eggs. Chop onions, tomatoes, chillies and coriander. No specific method here. As long as everything is in small pieces, we are good to go.

Heat oil in a pan. Add turmeric and then add the chopped onions. Fry with low heat for 3 mins till the onions have lost the raw smell and

Masala x 1 teaspoon

turned translucent. Fish sauce (to taste) 4. Salt (to taste)

Add chopped chillis and sweet paprika. Keep stirring for another 30 seconds. (Be careful because the paprika can burn quite easily.)

Add chopped tomatoes. Add fish sauce (if you like it) and salt. Cook for another 2-3 mins till the tomatoes have softened quite a bit.

6. Add the eggs and stir everything together. Cook for another 1 min (or till the eggs are no longer runny). 7.

Add masala and coriander. Turn off the heat. Serve hot.

I remember you like spicy food and coriander, so I thought you might like this! I usually do the rest of the chopping while I fry the onions so that I can cut down on the prep time. Hope this gives you and Kyle a nice and healthy meal on busy days! Miss you guys. Sending you love, Sauvage. Hope you have the best birthday!

STE FA N I Aâ&#x20AC;&#x2122; S B ET TE R TH A N S E X TR U F F LE B R I E TO A STI E * * TH E N A M E I S I N S P I R E D B Y TH E FA C E Y O U M A K E W H E N E ATI N G TH E S A N D W I C H !

I N G R E D I E NTS

M ETH O D

(Yields 1 x toastie sandwich, multiply

Slice 2 x pieces from the loaf of black sourdough bread, about 2-3cm thick

Cut thin slices of truffle brie length-ways, approximately 1cm thick, enough to cover one slice of bread to the edges.

ingredients to increase serves) 2 tsp unsalted butter

1 x loaf black sourdough bread 5-6 slices of mild or hot Hungarian salami

Turn a non-stick pan on medium heat, dropping 2 tsp of unsalted butter in to melt.

Before the butter evaporates, touch each side of the sandwich into the pan for a second to soak up the melted

75g truffle brie cheese 2 tsp fig preserve

butter evenly on each side. 6.

Place the sandwich into the pan on one side, gently frying until the sourdough turns golden brown and the cheese and preserve begins to melt. Repeat frying on the other side (this process should take about 5-10 minutes each side

1 x nonstick pan

for perfect crunch). 7.

Lather 1-2 teaspoons of fig preserve on the other piece of sourdough, and layer the pieces of Hungarian salami on top. Bring the two pieces together (containing the filling as best possible!)

Serve immediately & enjoy!

STE FA N I A’ S ‘ D I E H A R D ’ Z U B R O W K A C O C K TA I L I N I TI A L LY C O N C E I V E D A S A C H R I STM A S B E V E R A G E , I T E V O LV E D I NTO A G R E AT P O L I S H - I N S P I R E D D R I N K TO B E D R U N K A L L S U M M E R

I N G R E D I E NTS

M ETH O D

(Yields 1 x cocktail, multiply

ingredients to increase serves)

it, pour 1-2 shots of Zubrowka and 1-2 shots of elderflower syrup into the cocktail shaker with ice

250ml San Pellegrino sparkling water 1-2 standard shots Zubrowka vodka

According to how strong or sweet you’d like

and shake for 1-2 minutes. 2.

In a separate glass, pour 250ml of sparkling water

1-2 standard shots elderflower

over 2 or 3 large ice cubes with the vodka and

syrup/cordial

elderflower syrup.

Sprig of mint

Garnish with a sprig of mint.

2-3 large ice cubes

Serve immediately & enjoy!

Cocktail shaker

once penned, ka af K nz ra F st li ve no The e ability to th s ha it e us ca be y pp ha is “Youth ility to see ab e th s ha ho w e on ny A see beauty. birthday py ap H ” d. ol s ow gr beauty never the es se ho w nd ie fr ul rf de on w to you Sav, my her! g in nd ou rr su gs in th all in beauty xx Stef

S A B ’ S H E A RT W A R M I N G PA STA ! I N G R E D I E NTS Pasta of your choice! My personal favourite is Latina Fresh’s spinach and ricotta tortellini (you can buy it from your local supermarket!) 250g Sundried Tomatoes packed in olive oil 2 Garlic cloves 1 cup fresh Basil Leaves ½ Lemon 120g fresh Baby Spinach ½ cup freshly grated Parmesan Salt and freshly ground black pepper Chilli Flakes

M ETH O D 1.

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Meanwhile, blend the sun-dried tomatoes and their oil, garlic, chilli flakes, salt and pepper to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.

In a wok on low-medium heat, add the pasta, pesto and baby spinach, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with chilli, salt and pepper and serve.

e, g a v u a wn each o S n k t s e e r v ’ a e e W on D ! n e ! e b ! l u , f s i e t n u o a t hday be ed numerous miles of the most t r i b h t 0 Happy 310 years, celebraet asily say you are oneope this year r to her for oveventures, and I can people I know. I hts ever! countless ad kind hearted and fun most memorable momen authentic, you the happiest and of love, Lots brings Sabrina 49

G O N Z ’ S PA RT Y P I S CO S O U R

es of c n a h c e h t at are nderful day h W ! e g a a wo Sauv u o y y a d g h n t i ting r h i c s b e i l f h e t W r 0 d ! n ? 3 a t Happy s being one day apar s meaningful for you adventures, our birthdaying in whatever way ei and all the amazingd that we have of celebrat ast 30 years of lif ’ve created. So gla rs to many more on the l nd achievements you connection. Chee y started! a t experiences s and grateful for ouirts time to get the par crossed pathf friendship. Now, t mixing. Ge adia years o N & z n o ve G o l f o s t o L

A C L A S S I C P A RT Y STA RT E R C O C K TA I L W I T H A S O UT H A M E R I C A N T W I ST !

I N G R E D I E NTS

EQUI PM ENT

45ml Pisco – preferably good quality

Cocktail shaker

like Quebranta 45ml fresh lime juice

Strainer Tumbler or whiskey glass

45ml sugar syrup (buy this or make your own. Search simple syrup recipes) 1 egg white (Tip: You can purchase egg whites in a carton from Woolies or Coles if making multiple of these) 1 ½ cups of ice Angostura bitters to garnish (optional)

M ETH O D 1.

Add the egg white and ice into a cocktail shaker and shake vigorously for 15 secs to create a nice white foam inside the shaker.

Add the pisco, fresh lime juice and sugar syrup to the shaker and shake vigorously for another 15-30 seconds to ensure all of the ingredients are mixed well.

Strain ingredients into tumbler glass ensuring a nice foam builds at the top of the glass. Add a few drops of Angostura bitters on top to garnish and serve.

MAU’S VEGAN CUPCAKES PREP: 15 MI NS | COOK: 30 MI NS | MAKES: 12 CUPCAKES

I N G R E D I E NTS

M ETH O D

100ml vegetable oil 275g self-raising flour 200g golden

lemon juice and 170ml cold water, then mix until smooth.

caster sugar 1 tsp baking powder 1 lemon, zested, 1 ⁄2 juiced 170ml

juiced

Pour the mixture into the cupcake tins. Bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.

cold water Icing: 150g icing sugar 1 ⁄2 lemon,

Heat oven to 200C/180C fan/gas 6. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil,

For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cupcake).

M I CH E LLE ’ S M I D D LE EASTE R N LEM O N CH I CK E N W ITH R O A STE D C A U L I F LO W E R H U M M U S

I N G R E D I E NTS LEMON CHICKEN

CAULIFLOWER HUMMUS

M ETH O D

250g lean chicken thighs

½ large head cauliflower, approx2 ½

1 red onion thinly sliced 2 cloves of garlic crushed 1 tsp all spice ½ tsp ground cinnamon 2 tsp sumac 1 lemon cut into 4 half-length wedges ½ cup chicken stock ½ tsp salt ½ tsp cracked black pepper

cups florets 3 tbsp olive oil, divided

pepper in a bowl and leave to marinate for a few hours (overnight if possible). 2.

Preheat the oven to 200C. Place chicken and marinade with lemons and onions in a baking dish, sprinkle over zataar and bake for 25 minutes.

1/4 cup tahini 3.

Scatter over pine nuts and return to oven for 10 minutes.

consistency

To serve, sprinkle over chopped parsley.

Juice from 1 lemon

Hummus: Preheat your oven to 200 C.

2 garlic clove

2 tbsp water, or more for desired

1/4 tsp salt garnish with olive oil and chopped

Remove the florets from the head of cauliflower, place on a baking tray and drizzle with 1 tablespoon of olive oil (or avocado oil) and toss to combine. Place the baking tray in the

1 tsp chilli flakes

parsley 1 tbsp. zataar/ or dukkha

Chicken: Mix together the Chicken, onion, garlic, spices, lemon, chicken stock, salt &

oven and roast for 20 minutes. 7.

Transfer the cauliflower to your food processor. Add the tahini, 2 tablespoons of olive oil, water, lemon juice, garlic clove, salt, and chili flakes. Add pepper to taste. Blend on high until smooth and creamy. Transfer to a serving bowl and garnish with olive oil and chopped parsley.

20 g pine nuts 2 tbsps. chopped Italian parsley

Hey Suv! Happy 30th Birthday! I hope you get to try and enjoy this hectic amount of recipes and I hope they look better than the meals I’ve made. I hope you have the best day and an amazing year ahead! Miss you and love you loads, Michelle 52

M AT T A N D Y V ET T E ’ S M A R J O R A M PA N F R I E D S N A P P E R W I T H C R U N C H Y S M A S H E D P O TATO E S

I N G R E D I E NTS

M ETH O D

A whole fish of your choosing, preferably deboned and scaled for

Start with NFI!

Season both sides of the fish with salt and pepper.

Place into a hot pan of GOOD Spanish or Italian olive oil. (No cheap stuff here, please.)

Put ALL the marjoram in the pan. Mostly around the outsides, so it doesn’t burn.

ease. Marjoram. This herb is the hero of the dish! I only discovered it recently, but it’s amazeballs! 1 shallot. 1 lemon. 1 lime.

5. You know how to cook fish. Both sides, yadda yadda. 6.

Important: Squeeze lemon juice on the fish throughout. You can’t have too much lemon here.

Oh...and the white wine! Damn! I mean, you can do it without it, but it sets it off nicely (and makes you feel like you’re a proper chef). Be sure to swig a little throughout cooking, too!

1 red chilli. 1 potato, 2 potato, 3 potato, 4!

8. Oh, I almost forgot the potatoes. Cut them up into eighths and boil them until soft.

Paprika

Cheap white wine

10. Drizzle the same said good quality olive oil. Season with salt, pepper and paprika, and place in a HOT AF oven.

A dash of love

11. Cook until golden and crunchy crunch. Yummy!

Once boiled, place on a baking tray and crush them a little. This gives them texture so they ‘crunch up’ in the oven.

12. Now I think of it, you probably wanna start the potatoes a little earlier - they take a good 30-45 mins to crunch up. 13. Once ready, serve like my pic (and heat the plate first). The better the presentation, the better the taste! Don’t forget the chilli and lime to set this mofo off! 14. Bonus tip: Sprinkle paprika around 1 quarter of the edge of the plate. Makes it look all la-de-dah! 15. Feel good about eating a nice simple, yet healthy meal. 16. PS...there’s diced carrots in the pic. I’d leave them out next time

idn’t d y ll a c i f i c I spe by humans ! ! ! y a d h y birt umber...made up p p a h , s i un. s e S n h t e a l t d t t n s i u u j o L n ar e z it’s e u b c e v , ’ h e t w 0 s say 3 us how many time ing and infinite being,, to remind that you are an amaz ur way. Have fun Know G tings coming yo ong the way. with BInd smell the roses al a rom f e v o l f o Bruty s & Lot a i r on, A x a J , y t t e Matty, V 53

C O O M B S Y ’ S C A L I F O R N I A C O C K TA I L TH I S R E C I P E G ETS A N A + F O R TH E A L L I TE R ATI O N A LO N E

I N G R E D I E NTS

M ETH O D

1 Shot (59ml) Vodka

Shake, blend or whisk all ingredients together.

30ml Lemon Juice

Pour into a glass & add plenty of ice on top.

15ml Simple/Maple Syrup

Serve with garnish of strawberry and/or lemon sliced on top of the glass.

10ml Raspberry Liqueur of your choice 2 Muddled Strawberries

ge, a v u eing a a b s S y a r a w e l a r D nks fo everyone!!! a h T ! s y a s alw t to literally a y a d h live t r i o b t u e y b s p u p o e a h m r o u t H just ng yo i t y o u n b n , o d n s e n i o r great f huge congratulati ain g a u o r . y e n i h e t e o s n A wait to ain ;) t ’ n a c I erson, ravel together ag p g n i z a m a t n You are as legal & better yet Coombsy when it’ Love from

C A I TL I N ’ S S P I C Y M A R G A R I TA CA ITLI N ’ S A CE RTI F I E D M E M B E R O F TH E LITTY CO M M ITTE E, TH I S S H O U LD B E G O O D !

I N G R E D I E NTS

M ETH O D

Salt 1.

Chilli ground

Rim the glass: Pour a thin layer of salt and a tiny bit of chilli ground onto a small plate. Rub a lime wedge around the top edge of your glass to moisten it, then dip the glass into the salt so that it sticks, tapping all the way around. Fill the glass with ice and set

Lime

aside.

Ice

With cocktail shaker: Add ice, tequila, triple sec, lime juice, orange juice, and jalapeno slices. Shake for 30 seconds. Pour into glass

1 shot of Tequila

Without cocktail shaker: add above ingredients into glass and stir well.

½ a shot of triple sec

Garnish with lime wedges and Jalapeno slices

3 tablespoons freshly squeezed lime juice 1 tablespoon freshly squeezed orange juice ½ a jalapeno pepper - thinly slice (the more you add the more spicier)

!! ! e g a v u a h you t i S w y e a t d a h r t b r e i l t to ce enuine person i a w t ’ n Happy B a c and nd g e a n o g n i n v u o f l ook a L , e d v . n a e i f h k i l u a o y y Hope ockdown! You are friend like you in m you. after the lm grateful to have a y more memories with and I a ward to making man for ve! o l f o s t o L xoxo n i l t i a C m Fro

M I T C H N S U M ’ S H E A V E N LY C R E A M Y S A L M O N D I S H

I N G R E D I E NTS • 4 salmon fillets, skin off • Salt and pepper, to season • 2 teaspoons olive oil • 2 tablespoons butter • 6 cloves garlic, finely diced • 1 small yellow onion, diced • 1/3 cup dry white wine (OPTIONAL) -- (do not use a sweet white wine) • 150g jarred sun dried tomato strips in oil, drained of oil • 1 3/4 cups thickened cream • Salt and pepper, to taste • 3 cups baby spinach leaves • 1/2 cup fresh grated Parmesan cheese • 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoons of water (optional)** • 1 tablespoon fresh parsley chopped

M ETH O D

Dearest Savauge: this dish right here will literally have you speechless, it’s seriously delicious! Get Kyle to do all the shitty jobs, like peel and crush the garlic, dice the onion you know the drill. Wishing you the happiest birthday, wish we could do it in person. Sum n I are missing you and Kylie, we’ll come down soon and see the new place! CONRGATS btw such a good win for both of you. Stay healthy, much love Mitch n Sum x

Heat the oil in a large skillet over medium-high heat. Season the salmon filets (or fish if using) on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside.

Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry until fragrant (about one minute). Fry the onion in the butter. Pour in the white wine (if using), and allow to reduce down slightly. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours.

Reduce heat to low heat, add the thickened cream, and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.

Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)

Add the salmon back into the pan; sprinkle with the parsley, and spoon the sauce over each filet.

6. Serve over pasta, rice or steamed veg.

S A L E S H N I ’ S S AT I S F Y I N G S A U S A G E … R O L L S

I N G R E D I E NTS

M ETH O D

500g Chicken Mince 1 medium carrot, grated 1 medium zucchini, grated 4 slices bread, no crusts 1 tsp garlic, crushed 1 tbs soy sauce Chilli to taste Salt to taste 3 sheets Puff pastry, thawed 1 egg beaten Sesame seeds – to garnish

Preheat the oven to 200C, grease and line baking 2 trays with baking paper.

Blend bread in a food processor to make bread crumbs

In a medium bowl, mix all filling ingredients until all combined. Add salt and pepper to taste.

Brush puff pastry sheet with water and cut puff pastry sheet in half lengthwise.

Using a teaspoon, spoon sausage mixture into the middle of each half puff pastry sheet.

Roll up pastry around sausage filling, and cut into 5 equal pieces (6 if you prefer bite size pieces), and place on prepared baking trays.

Continue this until you have used all chicken and puff pastry.

8. Brush each sausage roll with beaten egg, and sprinkle sesame seeds on top. 9.

Place the tray in the oven and bake for 15-20 mins or until cooked through and golden brown.

10. Place sausage in mouth …. And enjoy (I like to serve with sweet chilli sauce. Tip: if you have some chicken filling left over, they are great to make meatballs (because what good is a sausage without some balls haha). Simply spoon onto baking paper and bake at 200C for 15 mins or until cooked through.

Happy 30th Birthday sweetheart! You are such a beautiful soul, and I’m so glad that we have connected in the purest way that I could imagine. It’s been such a blessing to have you as a friend and I can’t imagine life without you now. Thank you for always being there for a chat big or small, sharing experiences, being vulnerable and holding space for me. I can’t wait to see what exciting things life has in store for you. Have the best day! Love Ree xx 58

A U NT Y LO L A’ S J U J E P S I N G R E D I E NTS

M ETH O D

50g gelatin

Soak gelatin in ½ glass water

500g sugar

Squeeze the juice of limes and add to it. Keep aside.

4 limes

In half glass water, add sugar. Keep aside for half an hour

Essence 1tsp

On medium heat put the sugar water on fire. When it boils and sugar has dissolved, add gelatin-lime mixture.

Keep on fire for 8 minutes. Put gas off. Put in square tin to set overnight

A U NT Y LO L A’ S B E E F R O LLS I N G R E D I E NTS

M ETH O D

1kg beef (sliced thinly)

Make thin slices of the meat

potatoes

Keep thin strips of potatoes and small piece of bacon on each thin slice of meat

bacon 1” piece turmeric 1tbsp peppercorns 1 tsp kuskus 1 heaped tsp cumin seeds 2 bits cinnamon Few cloves 8 cardamoms 4 onion 1 garlic pod 1” ginger green chillies to taste 3 tomatoes

Roll it. Fry them. Keep aside

In oil, add 4 big onions with ginger, green chillies and garlic.

When it turns brown add 3 chopped tomatoes

Fry well, add remaining spices. Fry.

Add rolls. Cook on slow fire. Add little water if required.

AUNTY PHYLLIS - WALNUT FUDGE I N G R E D I E NTS

M ETH O D

1 tin condensed milk

Dissolve the cocoa powder in a few tablespoons of warm milk

100gms walnuts crushed

In a non stick wok, put the butter melt, lightly fry the walnuts, cut into quarters and leave aside.

150gms powdered sugar

In the same melted butter, add all the other ingredients and stir on medium/low flame till thick. Add the fried nuts, and stir the mixture till it leaves the side of your wok.

110gms amul butter 40gms cocoa powder 1 tsp vanilla essence

CAUTION: under-cooking the mixture will mean it wonâ&#x20AC;&#x2122;t set, and over cooking it will make it too brittle and hard to slice. Find a good balance between thick, and not too much darker than a dark golden before taking off the heat. The more you practice, the better you will become at finding your desired cook time!

1 sheet butter paper

AUNTY PHYLLIS - CUCUM B ER WITH COCONUT I N G R E D I E NTS

M ETH O D

Cucumber

Slice cucumber, apply salt and drain out the juice after 1 hour

Fresh coconut

Grind - fresh coconut, few mustard seeds and salt

Mustard seeds

To the cucumber slices add finely chopped onion, green chillies, ginger, vinegar and salt to taste

Onion

Then add the ground coconut mixture and a pinch of sugar to taste

Green chillies

Serve cold.

Ginger Vinegar Salt Sugar

AUNTY PHYLLIS - PICKLED PORK MASALA (SPICYYY) I N G R E D I E NTS To be roasted and coarsely ground

To be finely sliced

1 ½ teaspoons jeera

15g ginger

1 dessert spn mustard seeds

30g garlic

1 dessert spn. Methi seeds

100 g green chilies

12 red chillies

½ to 1 cup vinegar ¼ lb. sugar (100 gms)

To be wet ground in vinegar

Curry leaves

90g garlic 30g ginger 30g haldi powder

M ETH O D 1.

Wash meat and cut into large pieces, add salt and boil. Then cut into small pieces and then fry the meat.

Heat the oil and put in the sliced ingredients and curry leaves.

Add dry ground powders; then ground masala, sugar and vinegar. Fry a while.

Lastly add the meat. Cook on slow fire- taste for salt and vinegar.

Hi Sauvage, rs of your lovely yea 0 3 g in et l p m co n O birth, with es p ci re e m so re a sh to We just wanted y you will find time to you. Hoping someday out. tr Phyllis ty n u A & a ol L ty n Love Au

HAPPY WI FE HAPPY LI FE TH I S I S A V E R Y O L D R E C I P E TH AT H A S B E E N P A S S E D D O W N F R O M M Y G R A N D FATH E R ’ S FATH E R , TO M Y G R A N D FATH E R , TO M Y FATH E R A N D TH E N TO M E . I T H O L D S A M A G I C A L E S S E N C E , TH E H O LY G R A I L I F Y O U L I K E . I ’ V E B E E N TO L D TH AT I F I F O L LO W TH I S D A I LY, IT ’ S A L L Y O U ’ L L E V E R N E E D.

D A I LY I N G R E D I E N T S 1x tonne of kisses 1x handful of laughter 1x bunch of head and back scratches 2x dashes of quiet time (aka creative time) 3x teaspoons of loving communication 2x bunches of massages 1x roll of meditation 1x cup of TLM time 1x tablespoon of walks / runs / yoga 2x swirls of dancing together 3x slivers of gratitude 100 million x cuddles

M ETH O D

Wake up feeling blessed! In the morning give multiple cuddles and kisses. If kisses are involved best to first prep with brushing your teeth. Don’t forget to add in a pinch of ‘I love you’ just to taste. Feel free to join in on meditation time. Hint: hold hands!

Make work feel like play! While working, creep into their room from time to time for a cheeky hug or two... or three. To spice things up feel free to throw in butt grabs and/or kisses. Be creative with your flavours here and find what suits their palette that day. A bunch of head and back scratches will bring out their inner puppy. And whenever the sauce is too thick (aka stressed), boil some hot water and use it to make some soothing tea to warm the heart.

Laughter is life! Throughout the day make sure to add a handful of laughter. It doesn’t matter if it’s with each other or at each other, laughter will lower stress and bring an overall happier relationship to the table. However, for best results I would recommend laughing with each other. Cuddles can be added at any time here to really bring out the love and laughter flavours.

4. 5.

Stay active together! Add a tablespoon of runs, walks, yoga, or whatever might be tickling your fancy that day. Enjoy served in cold or hot weather. Downtime is important! After work leave 30mins to rest then a further 30 mins for quiet time. Give a kiss and a cuddle to check salty levels. If salty levels are high, best to add more cuddles and kisses until balanced. Once balanced, add 2 swirls of dancing together.

Enjoy a meal together! Add a cup of presence and quality time. A pinch of loving communication will provide more depth of flavour. You can round this off with 2 bunches of massages foot, head or shoulders will do.

Rom com time! Finally if all steps above have been followed then finish by adding 1 cup of TLM time. Stir in some gratitude, final swirls of love and ENJOY

INDEX B R E A K FA STS

D E S S E RTS & S W E ETS

Smoothie Bowl - Zarah

Chia Pudding - Jen

Shakshuka Bowl - Steele

Cake - Aunty Delani

Smashed Fritters - Ashton

Nutella Cheesecake - Kayla

Tapioca - Phil

Muffins - Crastos

Thicc-cakes - Deon

Bread Pudding - Jamie

Spicy Egg Masala - Diane Aung

Saucy Pudz - Jane

Brie Toastie - Stefania

Cinnamon Scrolls - Yemi

Cereal - Dylan

Jujeps - Aunty Lola

Walnut Fudge - Aunty Phyllis

Nankhatais - Nana Kate

Carrot Cake - Nana Kate

A P P ET I Z E R S & C O C K TA I L S Bounty Cocktails - Crastos

Carrot cake with Chocolate Topping - Phil

California Cocktail - Chris

Chocolate Fudge - Shruti

Spicy Margarita - Caitlin

Biscoff Cups - Smriti

Dumplings - Steele

Vegan Cupcakes - Mau

Thai Salad - Anh

Cheesecake - Rosh

Potato Patties - Lee Lim

Cookies - Peter

Meat Cutlets- Nana Rita

Happy Life - Kyle

Korean Fried Chicken - Alex Ahern

Vodka Cocktail - Stefania

Sour Cocktail - Gonz

Sausage Rolls - Saleshni

DINNERS Spicy Pasta - Sap

Chicken Curry - Jen

Prawn Balchao - Linda

Pickle - Linda

Prawn Saganaki - Kayla

Stuffed Crabs - Anh

Potato Salad - Leonard

Loaded Baked Potatoes - Gaurav

Sambar/Accompaniments - Mum

Mutton Curry - Mum

Dhal Curry - Jehan

Potato Curry - Jehan

Chicken Curry - Jehan

Stuffed Zucchinis - Aunty V

Chicken & Rice - Chris & Myra

Beef Rolls - Aunty Phyllis

Coconut Cucumber Salad - Aunty Phyllis

Pickle Pork Spicy - Aunty Phyllis

Lasagne - Damian

Fish Curry - Nana Rita

Pulled Pork Buns - Ron

Pesto Steak - Steph and Khish

Meat & Veg - Aunty Karyn

Pasta - Sabrina

Fish - Matt and Yvette

Chicken Hummus & Carrots - Michelle Cox

Salmon - Mitch

A E e V

N L S A

D O A G

W V U E