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Original Recipe Serves 4. Prep time 20 mins. Cook time 50 mins. Ingredients 500g orange kūmara, cleaned 1 cup plain flour 3 garlic cloves, finely chopped 300ml cream ½ cup finely grated parmesan, plus more to garnish 1 bag (120g) baby spinach Tip ingredients 2 cups fresh rocket ¼ cup almonds ¼ cup parmesan, grated ¼ cup olive oil Directions Place the kūmara in a large pot of salted water and bring to the boil. Cook for 30 minutes or until cooked through and tender when tested. Drain, then leave to cool. Once cool, peel the skins off the kumara and put through a ricer or mash in a large bowl. Sprinkle the flour and a pinch of salt into the kūmara, then mix gently until a soft dough forms. If the dough is too sticky, add a little more flour. Tip the dough onto a lightly floured benchtop and briefly knead the dough into a smooth ball, adding more flour if necessary. Cut the ball into 8 even-sized pieces and roll each piece into a long rope, around 2cm thick. Cut each rope into even-sized pieces, then lightly dust with flour; placing them onto a floured tray or benchtop. Bring a large pot of salted water to the boil. Add the gnocchi in two batches and cook until they float to the surface. Remove with a slotted spoon and toss in a light drizzle of olive oil in a bowl to prevent the gnocchi from sticking. Place a large non-stick frying pan over medium-high heat with a drizzle of olive oil. Pan fry the gnocchi in two batches until golden brown, remove from the pan and set aside. Add the garlic to the same pan and sauté for 2 minutes until fragrant. Add the cream, parmesan and baby spinach and cook while stirring until the sauce has thickened. Return the gnocchi to the pan, then season to taste and serve.

Original Recipe Ingredients ¼ cup cocoa 1 cup water 1 Tbsp vanilla essence 2 cups flour 2 tsp baking soda 1 cup caster sugar ¾ cup mayonnaise Directions Preheat oven to 180°C. Mix the cocoa, hot water and vanilla essence together in a jug. Cool. Sift the flour, baking soda and sugar in a bowl and make a well in the centre. Combine the mayonnaise with the cocoa mixture and then pour in the well. Mix together gently. Pour into a well greased and lined 20cm round cake tin. Bake for 35-40 minutes until the cake is cooked when tested. Cool in the tin for 10 minutes before turning out onto a cake rack. When cold, ice with a chocolate ganache, or dust with icing sugar to serve.

Original recipe Makes 4 servings Ingredients 1 tablespoon olive oil 1 pound 85/15 ground beef 1 pound ground pork 2 teaspoon salt ½ teaspoon ground cumin ½ teaspoon ground oregano 1 teaspoon red pepper flakes 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh mint leaves ¼ cup finely diced red onion ¼ teaspoon black pepper 4 cloves fresh garlic, finely minced Directions Preheat oven to 180 degrees. Add the ground pork, ground beef, fresh herbs, spices, salt, and pepper to a large mixing bowl. Use your hands to mix everything until well combined. Scoop the meat mixture using cookie dough scoop to form the meatballs and then roll them in between the palm of your hands. Place them on a sheet pan that has been drizzled with olive oil. After all of the meatballs have been rolled and placed on the sheet pan, bake them at 180 degrees for 15-20 minutes or until the internal temperature reaches 72 degrees. While the meatballs are cooking, make the tzatziki sauce. Add the cucumber, garlic, and dill to a food processor and pulse until finely chopped. Add the cucumber mixture to the Greek yogurt and still until well combined. Stir in the lemon juice and salt and store in the fridge until ready to serve. When the meatballs are done, let them cool slightly and then serve with the tzatziki sauce. Enjoy! Notes: Serve with a fresh salad of mixed greens, sliced capsicum, tomatoes, and crumbled feta cheese.

Original Recipe Ingredients ½ cup diced seedless cucumber 2 cloves fresh garlic ½ cup fresh dill 1 cup Greek yogurt Juice of one lemon salt (to taste) Directions Add the cucumber, garlic, and dill to a food processor and pulse until finely chopped. Add the cucumber mixture to the Greek yogurt and still until well combined. Stir in the lemon juice and salt and store in the fridge until ready to serve.

Original Recipe Ingredients ½ cup standard grade flour ⅓ cup white sugar ⅔ cup finely desiccated coconut ¾ cup rolled oats 50g butter 1 Tbsp golden syrup ½ tsp baking soda 2 Tbsp boiling water Directions Preheat the oven to 180˚C. Line a baking tray with baking paper. Mix together flour, sugar, coconut and rolled oats. Melt butter and golden syrup. Dissolve baking soda in the boiling water and add to butter and golden syrup. Stir butter mixture into the dry ingredients. Place level tablespoonfuls of mixture onto cold greased trays and flatten with a fork. These don’t spread as they bake so you can place them close together. Bake for about 15 minutes or until golden. Leave on the tray for 5 minutes then place on a wire rack to cool.