A quick and flavour-packed recipe to impress at dinner parties or weeknight meals.

Ingredients

For the Steak & Chimichurri

• 400 g sirloin or rump steak, cut into bite-sized pieces
  
• 1 tbsp olive oil
  
• Salt & black pepper, to taste
  
• 1 tbsp butter (for searing)
  
  

For the Chimichurri Sauce

• ½ cup fresh parsley, finely chopped
  
• 2 tbsp fresh cilantro, finely chopped (optional)
  
• 1 tbsp fresh oregano (or 1 tsp dried)
  
• 3 garlic cloves, minced
  
• 2 tbsp red wine vinegar
  
• ⅓ cup olive oil
  
• ½ tsp red chili flakes (optional)
  
• Salt & pepper to taste
  
  

For the Mashed Potato

• 500 g potatoes, peeled and chopped
  
• 2 tbsp butter
  
• ¼ cup milk (add more for creamier mash)
  
• Salt to taste
  

For the Asparagus

• 1 bunch asparagus, trimmed
  
• 1 tsp olive oil
  
• Salt & pepper
  

Instructions

1. Make the Chimichurri: In a small bowl, combine parsley, cilantro, oregano, garlic, vinegar, olive oil, chilli flakes, salt, and pepper. Mix well and set aside.
   
2. Cook the Potatoes: Boil potatoes in salted water until tender (about 15 minutes). Drain and mash with butter, milk, and salt until smooth. Keep warm.
   
3. Prepare the Steak: Season steak bites with salt and pepper. Heat a stainless-steel pan over high heat; add olive oil and sear steak in batches 1–2 minutes per side until browned. Add butter and toss to coat. Remove from heat.
   
4. Cook the Asparagus: In the same pan, add asparagus and a drizzle of olive oil. Sauté 2–3 minutes until bright green and tender.
   
5. Assemble: Plate mashed potatoes, top with steak bites, drizzle generously with chimichurri, and serve with asparagus on the side.
   

A bright, buttery dish that’s crisp on the outside and melt-in-your-mouth inside, paired with tender broccolini and perfectly golden potatoes.

Ingredients

• 2 salmon fillets (180 g each)
  
• 400 g baby potatoes, halved
  
• 1 bunch broccolini
  
• 2 tbsp olive oil
  
• 3 tbsp unsalted butter
  
• 3 garlic cloves, minced
  
• Juice and zest of ½ lemon
  
• ½ tsp paprika
  
• Salt & cracked black pepper, to taste
  
• Fresh parsley, chopped (for garnish)
  

Instructions

1. Preheat oven to 200 °C (400 °F).
   
2. Toss halved potatoes with olive oil, salt, and pepper. Roast 25–30 minutes until crisp.
   
3. Meanwhile, melt butter in a pan over medium heat. Add garlic and paprika; sauté 30 seconds.
   
4. Place salmon skin-side down. Spoon the butter mixture over and sear 2–3 minutes each side.
   
5. Add lemon juice and zest; baste salmon until glazed.
   
6. Steam or pan-blanch broccolini for 2–3 minutes until bright green and tender.
   
7. Plate potatoes, salmon, and broccolini together. Drizzle remaining garlic butter over top and garnish with parsley.

This vibrant pasta combines juicy prawns, chilli, and a fragrant lemon-herb sauce for the perfect balance of freshness and spice.

Ingredients

• 250 g linguine or spaghetti
• 300 g raw prawns, peeled & deveined
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 lemon (juice + zest)
• ½ tsp chilli flakes (adjust to taste)
• ¼ cup white wine (optional)
• 1 tbsp butter
• 2 tbsp chopped parsley
• Salt & pepper to taste
• Grated parmesan, to serve
  

Instructions

1. Cook pasta in salted boiling water until al dente; reserve ¼ cup of pasta water.
2. Heat olive oil in a pan. Add garlic and chili flakes; sauté until fragrant.
3. Add prawns; cook 1–2 minutes each side until pink.
4. Stir in butter, lemon juice, zest, and wine. Simmer 1 minute.
5. Toss pasta through the sauce; add reserved water to loosen if needed.
6. Season with salt, pepper, and parsley.
7. Serve topped with parmesan and extra chilli flakes.

A hearty, comforting dish with perfectly seared lamb and caramelised roasted vegetables.

Ingredients
• 4 lamb chops (about 120 g each)
• 2 tbsp olive oil
• 3 garlic cloves, crushed
• 1 tbsp fresh rosemary, chopped
• 1 tsp thyme leaves
• 1 tbsp butter
• 2 carrots, sliced
• 1 zucchini, sliced
• 1 red capsicum, chopped
• 1 red onion, quartered
• Salt & pepper, to taste

Instructions
1. Preheat oven to 200 °C. Toss vegetables with 1 tbsp olive oil, salt, and pepper; roast 25–30 minutes.
2. In a small bowl, combine remaining olive oil, garlic, rosemary, and thyme. Rub mixture over lamb chops.
3. Heat a stainless-steel pan over medium-high. Sear chops 2–3 minutes each side until golden brown.
4. Add butter to the pan and baste for 1 minute for flavour.
5. Let rest 5 minutes before serving with roasted vegetables.

Tender beef strips glazed in rich teriyaki sauce with crisp vegetables, served over fluffy jasmine rice.

Ingredients

• 300 g beef sirloin, thinly sliced
  
• 2 cups cooked jasmine rice
  
• 2 tbsp soy sauce
  
• 2 tbsp teriyaki sauce
  
• 1 tbsp oyster sauce
  
• 1 tbsp sesame oil
  
• 1 tbsp cornstarch
  
• 1 tsp grated ginger
  
• 2 garlic cloves, minced
  
• 1 carrot, julienned
  
• 1 red capsicum, sliced
  
• 1 cup broccoli florets
  
• 2 spring onions, chopped
  
• Sesame seeds, to garnish
  
  

Instructions

1. Toss beef in 1 tsp soy sauce, cornstarch, and a drizzle of sesame oil. Marinate 10 minutes.
   
2. Heat a pan or wok until hot. Stir-fry beef 2–3 minutes until browned. Remove and set aside.
   
3. Add garlic and ginger; stir-fry 30 seconds.
   
4. Add vegetables; cook 3–4 minutes until tender-crisp.
   
5. Return beef to pan; add remaining sauces and toss well to coat.
   
6. Serve over jasmine rice, topped with sesame seeds and spring onions.

Tender chicken breasts simmered in a luscious herb-infused mushroom and parmesan cream sauce.

Ingredients

• 2 chicken breasts (around 180 g each)
  
• 2 tbsp olive oil
  
• 2 tbsp butter
  
• 250 g mushrooms, sliced
  
• 3 garlic cloves, minced
  
• 1 cup thickened cream
  
• ¼ cup chicken stock
  
• ¼ cup grated parmesan
  
• 1 tsp dried Italian herbs
  
• ½ tsp thyme
  
• Salt & pepper to taste
  
• Fresh parsley, to garnish
  

Instructions

1. Season chicken with salt and pepper.
   
2. Heat olive oil in a pan; sear chicken 4–5 minutes each side until golden and cooked through. Remove and set aside.
   
3. In the same pan, melt butter; add garlic and mushrooms. Cook until golden and soft.
   
4. Pour in cream and stock; bring to a gentle simmer.
   
5. Add parmesan and herbs; stir until sauce thickens.
   
6. Return chicken to the pan and coat in sauce for 2 minutes.
   
7. Garnish with parsley and serve with mashed potato or steamed greens.