Ingridients (makes 16) : 

• 2 eggs
• 1 3/4 cup milk
• 1 tsp vanilla extract 
• 2 cups all purpose flour
• 1/3 cup sugar
• Butter for frying (plus extra to serve)
• Maple syrup, to serve

Instructions: 

Whisk eggs, milk and vanilla together in a bowl. In a seperate bowl, sift in the flour and add in sugar. Add wet ingridients into dry ingredients and mix until combined.

Heat a big non-stick pan over medium heat. Grease pan with butter or with cooking oil. Using 1/4 cup mixture per pancake, cook 2 pancakes for 2 minutes or until bubbles appear on surface. Flip and cook for another 1-2 minutes or until cooked through. Transfer to a plate and repeat with remaining mixture, greasing pan with butter or cooking oil every batch.

Serve hot and fresh with butter and maple syrup, Enjoy!

Ingridients (makes 4) :

Sausage patty

•  500g mince beef
•  1 tsp onion powder (or garlic powder)
•  3/4 tsp pepper
•  3/4 tsp salt

Muffins

•  2 tbsp oil
•  4 eggs
•  4 English muffins
•  4 slices of cheese

Instructions: 

Heat oven to 140C. Cut English muffins in half and add 1 slice of cheese  to 4 half's. Place in a tray and cook in the oven untill crispy and cheese is melted.

Ingridients :

• 4-5 cups grated zucchini
• 2 teaspoons salt
• 1 cup crumbled feta cheese
• 2 large eggs beaten
• 3 washed green onions sprigs 
• 1/4 cup chopped fresh mint
• 1/2 teaspoon black pepper
• 1 1/2 cups flour
• Olive oil for frying

Instructions:

Wash the zucchini and cut off the ends. Grate the zucchini and add it into in strainer, sprinkle with salt and mix to coat evenly. Place the strainer in the sink and let the zucchini drain for 15-30 minutes. Gently squeeze the zucchini with your hands to remove as much water as possible.

While the zucchini is draining, mix the eggs, chopped green onion, chopped mint, feta and black pepper in a large bowl. Add the drained zucchini. Mix in enough flour to make a soft dough, about 1 1/2 cups.

Add enough oil to shallow dry in the bottom of a pot and heat over medium-high heat (must be hot, wait a few minutes). Test the temperature of the oil by dropping in a small amount of batter. The batter should start to bubble right away, but the oil should not be smoking hot.

When the oil is hot, drop tablespoons of batter into the oil. Zucchini balls will have more of a patty or fritter shape if cooked in a pot (you can also use deep fryer for a rounder ball shape). Cook 4-5 zucchini balls at a time, about 2 minutes on each side, until medium golden brown. Flip the zucchini balls with tongs halfway through the cooking.

Once they are golden brown remove them onto a plate lined with paper towel to absorb the oil and cool down. Serve warm with tzatziki sauce, Enjoy!

Ingridients (2-4 serves) : 

Chicken

• 2 chicken breast
• 1 cup panko breadcrumbs 
• 1/4 cup Flour
• 2 Egg
• 1 tsp salt 
• 1 tsp garlic powder
• 1/2 tsp black pepper
• Oil for frying

Salad

• 1 chopped head of iceberg lettuce
• 1/2 cup grated Parmesan
• 1 tbsp Olive Oil
• Salt, Garlic Powder & Black Pepper (for croutons)
• any bread for croutons 

Instructions:

Dice bread into small bite sized pieces. Toss with 1 tbsp olive oil, garlic powder, black pepper and salt to your liking. Add parchment paper to a tray and spread out the croutons on top then bake in the oven at 180C for 10mins, or until the croutons are very golden. Allow to cool then break up just before serving.

In a small bowl combine 1 tsp salt and garlic powder with 1/2 tsp black pepper. Slice the chicken breasts horizontally through the centre to make 4 even breasts. Line up 3 plates, the first with flour and half of the seasoning mix, the second with beaten eggs and the third with breadcrumbs and the rest of the seasoning. Coat each chicken breast through the flour, into the egg, then lastly in the breadcrumbs, making sure you thoroughly coat in every ingridient.

Heat up 1 cup of oil in a pan or pot over medium heat until a breadcrumb sizzles. Two at a time, fry the chicken for 3-4mins on each side, or until deep golden, crispy and white through the centre. Place on a rack when it's cooked. Slice into strips once cooled.

In a large bowl toss the lettuce with your preferred dressing (I like ranch). Add the croutons, shredded cheese then serve up seperate portions with the sliced chicken on top, Enjoy!

Ingridients (makes 10) :

Wraps

• 1/2 cup rice vermicelli noodles (140g) 
• 30 large prawns
• Shredded lettuce
• fresh cilantro
• thinly sliced cucumber
• 10 sheets of rice paper
• water 

Sauce 

• 1/2 cup creamy peanut butter
• 2 Tbsp worcestershire sauce
• 1 garlic clove, minced
• 1 tsp sugar
• water 

Instructions:

Bring a large pot of water to a boil. Cook rice noodles untill softened (see cooking instructions of the pack). Drain noodles in a strainer and rinse with cold water. Noodles should not be sticky. Set aside and allow the noodles to dry.

Add peanut butter and worcestershire sauce to a small bowl and mix together. Add minced garlic and sugar to the bowl and mix again. Add water 1/3 cup at a time and mix well, keep mixing and you’ll have a smooth creamy sauce.

Rinse the pot and add new water. Add salt and bring to a boil again. Add prawn and boil for 2 to 3 minutes and longer if you’re using frozen prawn. Drain and rinse with cold water.

Prepare the cucumber by slicing it thinly horizontally. Shred the lettuce and set aside.

To wrap the spring rolls, you want to have a smooth plate. Place warm water in a large bowl and dip one rice paper roll in the water, making sure the whole paper is wet. Once the rice paper has softened, place it on your plate and add 3 prawn on the back third of the rice paper (further away from you). On the front third (closer to you), add lettuce, cucumber, rice noodles and cilantro.

Fold the sides of the rice paper towards the filling. Then roll from the lettuce side in, tightly rolling up and you’ll notice that the prawn is facing the outside of the rice paper. Repeat untill ingridients finish. Serve instantly, paired with our homemade sauce, Enjoy!

Ingridients :

Soup

• 1 cup tomatoes, quartered
• Dash of olive oil
• 25g butter
• Half onion, chopped
• pinch of salt
• 1 garlic clove, crushed
• 1/4 cup chicken stock
• 3 basil leaves

Grilled cheese 

• Mozzarella/ cheddar cheese (to liking) 
• 2 slices sourdough bread
• Dash of oil

Instructions:

Preheat the oven to 180C (fan). Place tomatoes and onion on a oven tray. Drizzle with oil and sprinkle with a good pinch of salt, roast for 20 minutes. Heat a dash of oil and 10g of the butter together in a large pan on medium heat. Cook, stirring for 3 minutes until softened. Add garlic and cook, stirring for 10 minutes.

Remove tomatoes and onions from oven, transfer to pan. Add stock to the pan and simmer, stirring for 5 minutes.

Meanwhile, butter one side of each bread slice with the remaining butter. Heat a pan on medium and place a slice of bread, buttered side down in the pan. Top with cheese and another slice of bread, buttered side facing up.

Press bread down and cook for 1-2 minutes, until golden brown. Flip the grilled cheese over and cook the other side, press down, until golden brown and cheese melted. Transfer the grilled cheese to a plate.

Remove soup from heat and puree with a stick blender. Sprinkle the basil on top and serve hot with the grilled cheese, Enjoy!

Ingridients (makes 4) :

Patty

• 500g ground beef
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp ponion powder

Burger

• ½ Tbsp oil for cooking
• Salt to taste
• 4 slices cheese
• 4 hamburger buns
• Burger toppings of choice

Instructions:

In a large bowl, combine the beef, pepper, garlic powder, salt and onion powder. Using your hands, mix until combined. Shape the meat into 4 large balls, then press each ball into a 1 inch tall disk.

Heat a cast iron skillet (or nonstick pan) over medium high heat. Place the burgers on the skillet one at a time, strongly smashing them flat with a spatula before adding and smashing the next one. Let cook for about 2 minutes until browned and crusty on the bottom. Flip the burgers and lay the cheese on top, cook for about 3 minutes or untill cooked to desired stage and cheese is fully melted.

Place the burgers on the buns, add toppings of choice (I like caramelised onion, lettuce and pickles) and finish of with your favorite sauce and the top of the bun. Serve fresh, Enjoy!