This recipe has been adapted by Chef Sara Wright from one created by Jamie Oliver

Recipe and image by Vicki Ravlich-Horan. This is a twist on the Indian classic. Make the sauce ahead of time to pour over grilled meats; lamb, chicken and beef all work well. Accompanied with a salad and naan bread you have a great quick meal.

Lasagne is an ultimate comfort food for me and always a crowd pleaser!  This recipe is the no holds barred version with a light fluffy white sauce from the ricotta and added egg. The deep rich meat sauce slowly bubbles away for an hour to enrich all the flavours.  So this is perhaps not the quick mid-week meal, but trust us the extra time and effort is well worth it.

Recipe and image by Vicki Ravlich-Horan

This impressive dish will have your dinner guests in awe. The best thing is you can prepare much of it a head of time.

For this recipe you will need a charcoal grill or hot smoker a meat thermometer and some beautiful thick cut Greenlea Scotch Steak.

A steak, sandwich and beer, add some fries and you possibly have the perfect meal! Seriously though you can’t go wrong with a great steak sandwich and this version goes one better by adding beer as a marinade.

Flank or skirt steak are the traditional cuts used for Carne Asada, which translates to ‘grilled meat’.  The smoky charred flavour from the barbequed meat which is then cut into thin strips make it simply perfect for beef tacos or fajitas. 

Marinated, cooked and sliced then served with rice and steamed veg, or sliced, marinated and skewered then barbequed, this umami is a flavour bomb of a marinade.

Recipe and image by Vicki Ravlich-Horan