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Original Recipe Ingredients 250 ml (1 cup) warm water 60 ml (¼ cup) warm milk 2 tsp instant dried yeast 2½ tbsp caster sugar 450 g (3 cups) strong flour, sifted 50 g (⅓ cup) plain flour, sifted 40 g unsalted butter, softened 1 large egg, whisked 1½ tsp salt Egg wash 1 large egg, whisked with 1 tsp milk Directions Resting time 3 hours or overnight Combine the warm water, milk, yeast and sugar in a bowl. Cover with plastic wrap and leave to stand for 5 minutes or until there are bubbles on the surface. Combine the flours and butter in the bowl of a stand mixer fitted with the paddle attachment and beat until you have a crumbly mixture (alternatively, use your fingertips to rub the butter into the flour). Change to the dough hook attachment, add the egg and the yeast mixture and knead on the lowest setting for 5 minutes, then add the salt. Continue to knead for another 5 minutes or until the dough becomes smooth, sticky and elastic. Knead a few times to form the dough into a ball, then place in a lightly greased bowl. Cover with plastic wrap and leave in a warm draught-free place until the dough has doubled in size (overnight, if time permits). Transfer the dough to a floured workbench, then punch down and roll into a sausage shape. Divide the dough into 8 equal portions. Working in batches, hold 1 dough portion at time in one hand, then use the other hand to pull the edges, tucking them onto the centre, until a round ball has formed. Place the dough seam-side down on a clean workbench, cup the top of the ball with one hand, then roll it gently in a circular motion to shape it further into a ball. Place on a baking tray lined with baking paper, then repeat with the remaining dough balls, placing them 5 cm apart on the baking tray. Cover loosely with plastic wrap and leave to rise again for another 1 hour or until the dough balls have expanded by another one-third of their original volume. Preheat the oven to 200˚C. Tip 250 ml (1 cup) of cold water into a roasting pan and place it on the bottom shelf of the oven. Brush each bun well with the egg wash and bake on the middle shelf for 15–20 minutes or until golden brown, then cool on a wire rack before serving. Notes The longer the resting time the more sour and yeasty the bread will taste. When I made these I left them for about 10 hours - in their own they had a sour taste but with fillings I couldn’t taste it.

Original recipe created by Sarah’s dad. Ingredients 2-3 chicken breasts 2-3 Tbsp dark soy sauce 1/2 cup of flour 2 Tbsp oil 2 Spring Onion 2-3 Tbsp cloves garlic minced 1 tsp fresh ginger 2-3 tsp green curry paste 400ml coconut cream - one can 2 Tbsp sugar 2 Tbsp fish sauce Directions Cut breasts into bite sized pieces and place in bowl Add 2 Tbsp soy sauce to the chicken and stir through Sprinkle flour over chicken and stir gently to coat Sauté in oil until golden and set aside Add curry paste to pan and cook for 2 minutes - this spits so cover with a lid Add garlic, ginger, and onions. Saute briefly Return chicken to the pan and add the coconut cream, sugar, fish sauce, and remaining soy sauce. Reduce heat and simmer for 15 minutes until chicken is cooked through Serve on rice If you like soap, garnish with chopped coriander Notes Red onion can be used instead of spring onion It’s important to under cook the chicken on the first cook Don’t use cheap coconut cream. Cheaper creams are more watery and don’t make for a nice sauce

Original Recipe Ingredients 2 teaspoons active dry yeast 1 ½ tablespoons (4 ½ teaspoons) granulated sugar 1 ¼ cups / 300ml warm water (you may need ± ¼ cup /60ml more, I know I did) 3 ½ cups (500g) bread flour or high gluten flour(will need extra for kneading) 1 ½ teaspoons salt Optional Toppings: Caraway seeds Coarse salt Minced fresh garlic Minced fresh onion Poppy seeds Sesame seeds Directions In ½ cup /120ml of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture, until it all dissolves in the water. ...

Original Recipe Ingredients 1 bunch Broccoli (chopped into small florets) 1/4 cup Red onion (sliced) 1/2 cup Dried cranberries 1/2 cup Walnuts (chopped; or pumpkin seeds for nut-free) 1/2 cup Bacon bits (cooked) Spoonfuls of Aioli Directions Combine the chopped broccoli, red onion, cranberries, walnuts, and bacon bits in a large bowl. Mix through aioli. Easy.

Original Recipe Serves 2-3 Ingredients Salad 400g orange kumara 1 tsp honey 3 small beetroot 1 broccoli 2 Tbsp chimichurri sauce Lamb 300g lamb leg steaks Sauce 2 Tbsp chimichurri sacue 1 Tbsp mayonnaise Spice Mix 1 teaspoon ground cumin 1 teaspoon ground coriander 1/4 teaspoon ground allspice 1/2 teaspoon ground paprika 1/2 teaspoon ground black pepper Directions Prep and cook veggies Preheat oven to 220° celcius. Bring a full kettle to the boil. Cut kumara into 1.5cm wedges. Toss on a lined oven tray with a drizzle of oil, honey, and half of the spice mix. Roast for about 25 minutes until tender and golden. ...