• 1 – 1.2 kg boneless pork belly
• 1½ cups ginger beer
• 4 cloves garlic, crushed
• 1 tsp fresh ginger, finely grated
• 1 tsp salt
• 1½ tsp Chinese five spice
• 1 star anise
• ½ tsp freshly ground white pepper
• ½ red chilli, finely chopped (or ½ tsp dried chilli flakes)

• 1 tsp baking powder
• 1 tsp fine salt
• ± 2 Tbsp vegetable oil
• 1 apple, sliced
• 3 Tbsp hoisin sauce (for reduction)

• Steamed basmati rice
• Steamed greens (e.g., bok choy)
• Toasted sesame seeds
• Sliced spring onions

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• 250 ml water
• 80 g butter, cubed
• 2 Tbsp sugar
• ¼ tsp salt
• 150 g all-purpose flour
• 2 XL free-range eggs
• 1 tsp vanilla extract or paste
• Neutral oil spray

• 50 g sugar
• 1 tsp ground cinnamon

• 100 g dark chocolate, roughly chopped
• 125 ml cream

• 150–200g sliced smoked pancetta
  (or replace with 2 packets thin-cut streaky bacon)
• 4 large skinless chicken breasts

• 1 onion, diced
• ¼ cup pecans, roughly chopped
  (or replace with almonds, macadamias or pistachios)
• 2 pork bangers
• ½ tsp salt
• ½ tsp pepper
• ⅛ cup dried cranberries, roughly chopped
• 2 Tbsp fresh sage, finely chopped
• ⅛ cup breadcrumbs

• Gravy

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• 6–8 pieces chicken (drumsticks or thighs)
• 4 Tbsp Asian Korean soy & sesame glaze (Woolworths)
• 2 Tbsp Sambal Oelek (adjust to taste – available at Woolworths)
• 1 Tbsp soy sauce
• 1 Tbsp Shichimi Togarashi (Japanese chilli powder – available at Chinese supermarkets)
• 1 garlic clove, crushed
• Chopped coriander (for garnish)
• Salt and pepper to taste
• Toasted sesame seeds (for garnish)

• 700g ribeye steak (13mm thick)
• 1 Tbsp olive oil
• Sea salt
• Cracked black pepper
• Optional: basting sauce or garlic butter
• Optional: sea salt flakes for finishing

• 1 kg pork belly
• 2 Tbsp brown sugar
• 1 ½ Tbsp smoked paprika
• 1 tsp garlic powder
• Pinch of salt
• Black pepper, to taste
• Olive oil cooking spray

• 2 Tbsp brown sugar
• ¼ cup barbecue sauce
• 3 Tbsp honey
• 1 Tbsp soy sauce

• 500 g (1 lb) chicken breasts
• 1 cup flour
• 2 eggs, beaten
• 2 cups panko breadcrumbs
• 1 tsp salt
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp pepper

• ½ cup sour cream
• ½ cup mayonnaise
• 1 tbsp jalapeños, chopped
• 2 tsp dill, finely chopped
• 1 tsp parsley, finely chopped
• 2 tsp chives, finely chopped
• 1–2 tsp lime juice
• Salt and pepper, to taste

• 1 bunch thin asparagus (enough for 4)
• Parma ham
• Lemon wedge
• Lemon butter
• Salt and pepper
• Olive oil spray

• 1 large aubergine, sliced lengthways into ½ cm “steaks”
• Salt
• Olive oil, for brushing
• Fresh mint, chopped
• Fresh parsley, chopped
• Tzatziki, to serve
• Pomegranate seeds, to serve

• 10 chicken drumsticks
• ½ Tbsp paprika
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ½ tsp cayenne pepper
• Salt & pepper to taste
• 4 Tbsp BBQ sauce

• 6 potatoes, sliced into chips
• Olive oil, to toss
• Chilli seasoning, to taste
• Salt, to taste

• 1 small free-range chicken (1.3–1.5 kg)
• Zest of 1 ClemenGold (or clementine/orange)
• 200 ml freshly squeezed ClemenGold juice (±4 fruits) or orange juice
• 200 ml strong chicken stock
• 3 cloves garlic, crushed
• 3 cm piece of ginger, finely grated
• 4 sprigs fresh thyme
• Salt & black pepper
• Drizzle of olive oil

• ±700 g potatoes (8 small/medium), halved
• 2 Tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt & black pepper