Szechuan Eggplant



500 grams eggplant (cut into 1″ wide wedges or cubes)

6 shallots (or pearl onions)

2 tsp. minced garlic

2 tsp. chilli sauce (red red, Sriracha, Maggi, anything works or chilli flakes)

4 tbsp. soya sauce

2 tsp. white vinegar (regular)

2 tsp. cornflour (or corn starch)

1 tsp. brown sugar (or jaggery)

1 bunch coriander leaves (/ cilantro)

1 tsp. black pepper (powder)

4 Tbsp. sesame oil (Indian gingelly oil or peanut oil)

2 cups water


  • Heat the oil in a wide pan and when it starts to smoke, add the eggplant in 2 batches, frying until sticky and brown.
  • Add salt and pepper to this, drain, and set aside
  • In the same pan, more oil if required and fry the shallots until soft
  • To this, add the red chilli sauce (or flakes) and minced garlic. Saute for a few seconds
  • Meanwhile, mix the soya sauce, vinegar, corn starch, sugar, and some salt in a bowl to make the Szechuan sauce
  • Add this to the shallot mixture and cook on medium-high heat until it starts to bubble
  • Tip in the fried eggplant and mix well until the sauce coats the eggplant
  • Garnish with chopped coriander leaves and serve hot with fried rice or noodles. Goes great even with plain steamed rice


  • You can coat the eggplant in some plain flour or rice flour before frying, for a more crisp coating around it
  • You can also deep fry the eggplant instead of pan-frying
  • Don’t skimp on the pepper. To make an even more authentic version, use szechuan pepper powder
  • Adjust the heat to your preference, I generally don’t make it too spicy
  • If you don’t have coriander leaves in hand, you can also use spring onions to garnish, or even toasted sesame seeds
  • You can use spring onions or regular purple onions (scallions, green onions) instead of the shallots too, for a different flavour
  • Use the Asian eggplant for best results. They are long and purple. If not available where you live, use the regular fat eggplant or smaller purple Indian brinjal

Fennell Dahl

● 1 teaspoon olive oil or coconut oil
● 2 large onions diced
● 3 garlic cloves finely chopped
● 1 tablespoon fresh ginger peeled and grated
● ½ finely chopped red chilli (or ½ tsp dried chilli flakes) – I generally don’t add the chilli here, I use sriracha at the serving level
● 1 teaspoon ground cumin seeds
● 1 teaspoon ground coriander seeds
● 3 teaspoon ground turmeric
● 1 teaspoon garam masala
● 2 cup (200g) dried red lentils, uncooked (rinsed and drained)
● 1 can (14oz/400ml) cherry tomatoes 
● 1 can (14oz/400ml) coconut milk
● 1 Bottle of Passata
● 2 cups (500ml) vegetable broth/stock (1 tsp of Vegeta powdered stock is the best)
● Salt and pepper
● Lime Wedges
1. Heat the oil in a large pan over a medium heat.
2. Add the onion and cook gently for 5 minutes.
3 Add the garlic, ginger and red chilli and cook for a few minutes.
4. Grind the cumin, coriander to the pan, along with the turmeric and garam masala and cook for 1 minute.
5. Add the lentils, tomatoes with their juice, coconut milk and broth/stock, then stir to combine.
6. Can add a couple of grated carrots as well if you want more sweetness and vegetables i it
7. Rinse out the passata and coconut and tinned tomato cans with water and add that too
8. Season with salt and pepper and cook on a medium/low heat until reduced and thick.
9. Serve with Lime wedges, blob of yoghurt and sirracha

Scotty’s Farm Dahl

Ingredients (4 serves)
1 carrot, roughly chopped
2 tsp cumin seeds
2 tsp mustard seeds
3 garlic cloves
2-3cm ginger cube, peeled
1 brown onions, halved
30g olive oil
1/2-1 tsp garam masala
2 tsp ground tumeric
1/2-1 tsp chilli powder
400g water
400g tinned coconut milk
230g red lentils
350g tomatoes, roughly chopped
80g freshly squeezed lime juice
3 sprigs fresh coriander, leaves only
sea salt and black pepper to taste

Per serve
2023kJ (483 kcal)
18g protein
43g carbohydrate
24g fat
13g dietary fibre
1. Chop carrot in mixing bowl for 3sec at speed 7.
2. Mill cumin and mustard seeds into mixing bowl and mill 15sec at speed 8.
3. Add garlic, ginger and onion and chop 3 sec at speed 7.
4. Add oil and carrot and sautee 3 min / Varoma / speed 1.
5. Add garam masala, tumeric and chilli powder and sautee 3 min / Varoma / speed 1.
6. Add water, coconut milk, lentils and tomatoes and cook 15 min / 100C / speed 1.
7. Add lime juice and coriander, season to taste and cook 5 min/100C/speed 1.

Serve hot with naan bread and natural yoghurt garnished for fresh coriander.

Can substitute red lentils with yellow split peas or use a combination.

Kazbah’s Epic Breakfast Lamb Tagine

500g lamb mince cooked* (see below)
½ sucuk sausage diced
½ cup red roast capsicum, sliced
½ cup caramelised onions 
½ cup feta (Bulgarian)
2 cups baby spinach
2 roasted tomatoes, cut in half
8 eggs

BEFORE YOU START: Your tagine dish needs to be prepared for cooking if it is the terracotta kind as it may crack – so soak it in water overnight before using (repeat again if you do not use it regularly).
1. Heat Tagine over open medium flame for a few minutes.
2. Add prepared lamb mince, sucuk and remaining ingredients carefully, similar to topping a pizza. Try not to pack the ingredients in too tightly as this will hinder the cooking process. 
3. Crack the eggs into the mixture, reduce flame and place lid on.
4. Cook slowly until eggs are cooked to your liking. 

*To make Moroccan Lamb Mince
1kg lamb mince
½ brown onion, diced
2 whole garlic cloves, crushed
1 teaspoon harissa
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ras el hanout
2 teaspoons black pepper
4 tablespoons molasses

1. Heat olive oil in a pan, add garlic and onions and cook for 5-10 minutes until onions are soft. 
2. Add mince and cook for another 10-15 minutes until meat is brown and liquid has evaporated.
3. Add all spices, mix and break mince up with wooden spoon. If mixture appears dry, add a small amount of water to combine. 
4. Simmer for 30 minutes on a low heat, add salt and pepper to taste.
TIP: Lamb keeps for up to two weeks in the fridge. Best leftovers!

Kazbah Balmain set the standard for indulgent breakfasts but it didn’t survive the pandemic.

Taken from

Or there’s this approach:

Yotam’s Souvlaki with Cucumber Salad and Tzatziki

From the Channel 4 series “Ottolenghi’s Mediterranean Island Feast”. In this episode (first broadcast 21 November 2013) Yotam Ottolenghi visits Crete and explores its rich and complex culinary history.

1kg of pork thigh or neck cubed and skewered.

Pork + Marinade
1-2 lemon’s juice
Olive oil
Dried oregano
Dried mint
Ground clove
Ground star anise
Chilli flakes
Fresh garlic
Ground cardamon
White wine vinegar
Marinate pork on skewers by drizzling the mariande over it for a few hours/overnight.

BBQ skewers 4mins each side.

Tzatziki @42m 22s
Greek yoghurt
Olive oil
Crushed garlic
Lemon juice
Add salt to courgette to draw out juice to squeeze out for crunch
Burned melted butter (added to the tzatziki at the end)

This is the official recipe from the SBS Food Website:

Pork souvlaki with cucumber salad and tzatziki

Cretan food culture has a crystal-clear gender division that one does not want to mess with: women cook in the kitchen, men cook outdoors, in charge of meat. As a person with dubious macho credentials and a famous kitchen dweller, I was absolutely terrified cooking meat in the sun in the company of a bunch of famous local shepherds. Luckily, the souvlaki tasted good and I managed to win over the sceptics. You can do the same, trust me. Serves 4





Skill level

Easy By Yotam Ottolenghi


  • 8 skewers, soaked in water for a couple of hours or overnight
  • 1 kg pork shoulder or neck, sinew and skin removed and cut into 2.5 cm dice


  • 60 ml lemon juice 
  • 30 ml olive oil
  • 2 tsp dried oregano
  • 2 tsp dried mint, plus extra to finish
  • 1 tsp ground clove
  • 1 tsp ground star anise
  • 1½ tsp cumin
  • 1 tsp flaked chilli
  • 2 garlic cloves, crushed


  • 3 garlic cloves, crushed 
  • 1 small red onion, half roughly chopped (60g net) and half thinly sliced (60g net) 
  • 2 tbsp olive oil
  • 2 tsp white wine vinegar 
  • 6 Lebanese cucumbers, cut on an angle into ½ cm slices (600g net)
  • 2 green peppers, cut into thin strips ½ cm thick (370g net)
  • ½ tsp nigella seeds 
  • 15 g dill, roughly chopped 
  • 15 g mint, roughly chopped

Yoghurt sauce

  • 1 zucchini (courgette), coarsely grated (200 g)
  • 250 g Greek yoghurt
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 60 ml lemon juice 
  • 50 g unsalted butter
  • salt


Marinating time 2 hours (or overnight).
You’ll need to soak the skewers overnight to stop them from burning.

Place all the ingredients for the marinade in a bowl with 1 teaspoon of salt. Mix well, pour over the pork and leave in the fridge, covered, for 2 hours or overnight.

Preheat the oven to 200°C.

Skewer the pork whilst heating up your ridged grill plate, making sure to ventilate your kitchen. Ideally you would use a barbecue to grill the pork but a chargrill plate works well.

Place the skewers in batches on the grill and cook for 5 minutes, turning so that all sides are nicely charred. Transfer to a large baking tray, 30 cm x 40 cm, and finish cooking in the oven for 20 minutes, until the meat is cooked through and tender.

To make the yoghurt sauce, mix the courgettes with ¼ teaspoon of salt and leave to drain for 5 minutes. Gently squeeze out the excess liquid and place in a medium bowl. Stir through the yoghurt, oil, garlic, lemon juice and ¾ of a teaspoon of salt. Place the butter in a small pan and cook on a medium heat until it bubbles, turns a light golden brown and has a nutty aroma. Remove from the heat, set aside for 5 minutes to cool and then stir into the yogurt. Sprinkle a little dried mint on top of the yoghurt and keep in the fridge until ready to use. 

To make the salad, place the garlic, chopped onion, oil and vinegar in a pestle and mortar with ¾ teaspoon of salt. Crush to make a paste and set aside. Place the sliced onions in a large bowl with the cucumber, peppers, nigella seeds and the paste. Mix the dill and mint in just before serving.

Serve the skewers with the salad and yoghurt sauce.

View all the recipes from Ottolenghi’s Mediterranean Island Feast.

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Choc Peanut Banana Nice Cream (thanks Drew)

Total Time: 5m
Yield:2-4 servings

Print This Recipe 5/5


  • 4 overripe bananas, chopped and frozen
  • 1/4 cup peanut butter, or allergy-friendly sub
  • 1/3 cup cocoa powder
  • optional 1 tbsp dutch cocoa or chocolate protein powder
  • 1/4 tsp pure vanilla extract
  • 1/8 tsp salt


Make sure the bananas are at least partially brown before freezing them. Combine all ingredients in a food processor or high-speed blender. Process until completely smooth, adding a little milk of choice if your blender isn’t strong enough to handle the frozen banana. (If you’re not using a high-speed blender like a Vitamix and don’t want to add any liquid, simply thaw the bananas a bit before blending.) Either serve immediately as soft serve, or freeze for up to an hour before scooping out with an ice cream scoop for the classic ice-cream look. This tastes best the day it is made, but you can technically freeze leftovers for up to a few weeks and thaw before serving.




Jamie Oliver’s Spiced Slow-cooked Lamb Shanks


4 x lamb shanks
sea salt and freshly ground black pepper
1 x teaspoon coriander seeds
1 x small dried red chili (or 2 teaspoons fresh chili)
1 x tablespoon fresh rosemary (chopped)
1 x teaspoon dried oregano/Comarjoram
1 x tablespoon flour
1 x tablespoon olive oil
1 x clove garlic, finely chopped
1 x large carrot, quartered, finely, sliced
6 x sticks celery, quartered, finely, sliced
2 x large onion, finely chopped
1 x tbsp fresh rosemary
2 x tbsp balsamic vinegar
170 ml dry white wine
6 x anchovy, fillets
2 x 400g tins of plum tomatoes
1 handful fresh basil, roughly, chopped (I prefer continental parsley)


  1. Season the lamb with sea salt and freshly ground black pepper.
  2. Smash up the coriander seeds and dried chilli and mix with the dried marjoram. Roll the lamb in this mixture, pressing it in well. Dust the lamb with the flour.
  3. Heat a thick-bottomed casserole pan, add the oil, brown the meat on all sides and then remove from the pan.
  4. Add the garlic, carrot, celery, onions the chopped rosemary and a pinch of salt and sweat them until softened.
  5. Add the balsamic vinegar and allow it to reduce to a syrup.
  6. Pour in the white wine and allow to simmer for 2 minutes.
  7. Add the anchovies (these really seem to intensify the lamb flavour) and then add the tinned tomatoes, kept whole. Shake the pan and return the lamb to it.
  8. Bring to the boil, put on the lid and simmer in the oven at 180 C/350 F for 1.5 – 2 hours, then remove the lid and cook for a further half an hour.
  9. Skim off any fat and taste for seasoning. Finally, stir in a handful of roughly chopped fresh basil, marjoram or flat-leaf parsley.