CHRISTMAS LUNCH

Method:

1. Place all ingredients into the Vitamix container in the order listed and secure lid.
2. Blend on Variable 10 for 30 seconds.
3. Strain and pour into chilled martini glasses immediately and garnish with a twist of lime peel.

Recipe Courtesy of Vitamix

Method:

1. Preheat the oven to 190°C (170°C fan forced oven). Line a baking tray with baking paper.
2. Place spices into the blender jug. Cover and pulse on speed 5 (liquefy) until spice mixture is finely ground. Add brown sugar and pulse to combine.
3. Place nuts, pumpkin seeds and oil in a large bowl, then toss to coat. Add spices and toss until nuts are well coated with the spices.
4. Place nut mixture on prepared tray in a single layer. Bake for 15 minutes or until nuts are golden, tossing occasionally. Allow to cool completely before storing in an airtight container until required.

TIP: Nuts are best eaten freshly toasted

Recipe Courtesy of Kitchenaid

Method:

1. Carbonate 1 SodaStream bottle of cold water.
2. Place all of the ingredients together in a jar or jug and leave to infuse overnight.
3. Pour into a glass and garnish with fresh cherries and ice.

TIP: For a special touch, freeze some ice-cubes with rose petals inside and use those to garnish.

Recipe Courtesy of Soda Stream

Method:

1. Add the honey, oyster and chilli sauces, garlic, ginger, lime rind and juice to the blender.
2. Select Puree and blend for 30 seconds or until smooth.
3. Toss the chicken with the oil and lightly coat. Heat a heavy based frying pan over a medium heat. Add the chicken to the pan and cook tossing for 4-5 minutes or until nearly cooked. Pour sauce over chicken and toss well, bringing to a simmer.
4. Serve sprinkled with the sesame seeds and garnish with the spring onions.

Recipe Courtesy of Kitchenaid

Method:

1. Add the eggs to the Vitamix container and blend on Variable 5 for 30 seconds.
2. With blender running, remove lid plug and slowly add sugar blending an additional 20 seconds once sugar is added.
3. Add nutmeg, cinnamon, clove, brandy, milk and heavy cream and blend until combined, about 15 seconds.
4. Transfer to an airtight container, refrigerate and chill thoroughly to allow flavours to combine.
5. Stir before serving adding some of the foam to each drink with a sprinkle of ground nutmeg on top immediately before serving.

NOTE: This homemade eggnog can be made into a non-alcoholic recipe just by omitting the brandy or brandy and bourbon mixture.

Recipe Courtesy of Vitamix

Method:

1. Using the Sunbeam StickMaster in the beaker, process ½ of the peas, ricotta, lemon juice and olive oil for 10 seconds. Season to taste with salt and pepper.
2. Spread bread with ricotta mixture. Top with remaining peas, wedge of fig and asparagus. Garnish with fresh mint.

Recipe Courtesy of Sunbeam

Method:

1. Place the egg whites in a bowl and cover with the pickled beetroot juice. Allow to sit for at least 30 minutes, or 2 hours for a true pickled egg white.
2. Add the mayonnaise, mustard, lemon zest, lemon juice, egg yolks, dill, garlic, salt and paprika into the Vitamix container in the order listed and secure the lid.
3. Select the lowest setting or the Dips and Spreads program (if available). Start the machine, slowly increase to its highest speed and blend for 1 minute; or state the machine and allow the Dips and Spreads program to complete. If needed, remove the lid plug and insert the tamper to push ingredients into the blades. Stop the machine.
4. Use a spatula to remove mixture to a piping bag fitted with a small star tip.
5. Carefully drain the egg whites and pat dry with a paper towel. Lay them on a tray and pipe in the filling. If desired, dice pickled beetroot and garnish the eggs.

Recipe Courtesy of Vitamix

Method:

1. Combine wine, saffron, garlic, fennel bulb and tomato in a 4 litre microwave-safe bowl or deep casserole dish. Cover with a vented microwave-safe lid or vented microwave-safe plastic wrap.
2. Select 100% power and dial up 6 minutes and press START button.
3. Remove from microwave and add mussels; cover tightly with lid or 2 layers of plastic wrap. Select 70% for 8 minutes and press START button. All mussels should have opened and cooked through.
4. Stir in cream and chopped fennel prongs into mussels. Season with freshly ground black pepper and serve immediately with crusty bread.

NOTE: Some mussels may not open. Prise apart over a sink and smell mussel meat. If mussel does not smell bad that it is fine to eat. If mussels have a pungent odour, then discard.

Recipe Courtesy of Breville

Method:

1. In a small saucepan over medium-high heat on the stove top, warm the oil, and then add the garlic and ginger; cook until fragrant, about 1 minute, stirring frequently. Add ½ cup water, followed by the peanut butter, soy sauce, pepper and hot sauce. Whisk until smooth. When the sauce comes to a simmer, remove it from the heat, Just before serving, reheat the sauce over medium heat and add the lime juice and 2 to 3 tablespoons of water, whisking vigorously to achieve a smooth consistency.
2. Prepare the BBQ for direct cooking over high heat (250°C to 290°C).
3. Lightly brush or spray the prawns with oil. Season with the chilli powder, curry powder, salt and pepper. Thread the prawns onto skewers, either 1 per skewer for hors d’oeuvres or 4 per skewer for a main course.
4. Brush the cooking grill clean. Grill the prawns over direct high heat, with the lid closed, for 1 to 2 minutes on each side or until opaque. Remove from the grill and serve with the peanut dipping sauce.

Recipe Courtesy of Weber

Method:

1. Place stock, asparagus, zucchinis, peas, basil, mint and coriander into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 10, then to High.
4. Blend for 6-7 minutes, or until heavy steam escapes through the vented lid plug.
5. Season with salt and pepper, to taste.
6. Pour soup into individual bowls and garnish with Persian feta.

Recipe Courtesy of Vitamix

Method:

1. Coat the monkfish medallions with Chinese spices. Reduce the white wine with the shallot.
2. Steam the monkfish for 10 minutes with the orange juice and orange zest. After 10 minutes, open the steamer and add the cockles or mussels. Close, push the Vitamin+ booster button and continue cooking for 5 minutes.
3. When the cooking is finished, add the fish cooking liquid to the white wine reduction and adjust the seasoning. Place the monkfish medallions in the centre of each place, surrounded by a few cockles or mussels and a line of sauce.

Recipe Courtesy of Tefal

Method: Smoked Salmon Mousse

1. To make the mousse, add the smoked salmon to a Vitamix and select Variable 1. Press start, increase the speed to Variable 3 and blend the smoked salmon to a smooth paste.
2. Reduce the speed to Variable 2, remove the lid plug and gradually pour in the cream, with the Vitamix running. You might need to use the tamper to stir the ingredients around a little.
3. Once the mixture is smooth and lightly whipped, transfer to a bowl and fold in the lemon juice, 3 tbsp of the diced cucumber in a separate container.
4. Brush each dariole mould with groundnut oil and use the smoked salmon to line each one, starting by placing strips around the edges (with a slight overhang over the top) then placing some in the bases. Ensure that there are no gaps.

Method: For the Moulds

1. Remove the mousse from the fridge and spoon some into each mould leaving a 1.5cm gap at the top. Fold the overhanging smoked salmon over the top of the mousse so it is completely sealed, the cover each mould in cling film and place in the fridge. Remove the moulds 15 minutes before serving.

Method: Garnish

1. To serve, carefully run a knife around the edge of each mould to loosen the smoked salmon mousse and turn out onto serving dishes. Add a spoonful of the sauce to each dish, and dress the plate with chopped chives, salmon roe, dill tips, diced cucumber and a few lime segments.

Recipe Courtesy of Vitamix

Method:

1. Preheat oven to 180°C.
2. Score the pork rind finely with a sharp knife. Place garlic cloves in a large baking dish and top with pork. Spread pork with mustard, drizzle with olive oil and season with salt and pepper. Roast for 1 hour or until the juices run clear when pierced with a skewer. Remove and rest uncovered in a warm place.
3. While the pork is roasting, make the salsa verde by combining garlic, capers, pistachio nuts, anchovies, herbs and red wine vinegar in a food processor or blender until roughly chopped. With the motor running add olive oil and mix until just combined. Season to taste with salt and pepper.
4. To serve, slice pork thickly and arrange on a serving platter. Top with salsa verde and serve with roasted cherry tomatoes and potatoes.

Recipe Courtesy of Smeg

Method:

1. Setup your BBQ for indirect cooking. Please refer to your handbook for further instructions. Preheat your BBQ for roasting.
2. Using a sharp knife, trim most of the fat from the lamb rack, leaving behind a thin layer.
3. In a food processor, process the macadamias, garlic, rosemary, lemon myrtle, salt, pepper and olive oil into a chunky paste.
4. Spread the Dijon mustard over the flesh of the lamb racks, press the macadamia crumb onto the outside of the racks of lamb. If desired, wrap the bones in alfoil.
5. Once the BBQ is preheated, make adjustments to the burner control(s) for the roasting setting. Place lamb racks on and cook for 20 to 30 minutes or until cooked to your liking.
6. Leave to rest for 5 to 10 minutes before carving into individual portions.

Recipe Courtesy of Weber

Method: Mustard Fruits

1. In a small saucepan lightly toast the coriander seeds.
2. Carefully add the mustard seeds, sugar, vinegar, mustard and sea salt. Stir over medium heat until the sugar has completely dissolved.
3. Add the bay leaves and bring up to a simmer for 10-15 minutes (the liquid will reduce and thicken slightly).
4. Add the fruit and continue to simmer for 15-20 minutes.
5. Spoon into a sterilised jar, seal with a lid and once cool keep in the fridge for up to 3 months.

Method: Stout and Mustard Glazed Ham with Candied Oranges

1. Preheat the oven to 160°C.
2. To remove the rind from your ham, cut through the rind about 6cm up from the bone end.
3. Carefully slice under the rind on the underside so you can get your hand in and separate the rind from the fat. The ideas is to leave as much of the fat on the ham as possible. You will get a much smoother finish if you use your hand but it is possible to use a small sharp knife if you prefer.
4. Using a sharp knife, score the fat in diagonal lines about 3cm apart. Then repeat from the other side to create a diamond pattern all over.
5. To serve the ham warm, place it in a roasting dish and pour over 400ml of the stout. Place into the preheated oven and every 20 minutes baste with the stout to keep the ham moist.
6. Place the brown sugar, 100ml stout and mustard in a small saucepan. Gently heat until it forms a glaze with a similar consistency to golden syrup.
7. Slice the oranges thinly and set aside.
8. After 2 hours, remove the ham from the oven and increase the heat to 180°C.
9. Brush a thin coating of the glaze onto the ham, then decorate with the orange slices, fixing them in place with toothpicks.
10. Brush another coating of the glaze over the ham and place into the oven.
11. Cook for a further 30 minutes, basting again with the glaze halfway through the cooking process.
12. Remove the ham from the oven and serve with mustard fruits and all your favourite trimmings.

Recipe Courtesy of Fisher & Paykel

Method:

1. Combine the sea salt, lemon zest and thyme in a small bowl. Rub the sea salt mixture over the rind and into the cuts of the pork.
2. Using the Sunbeam Sear n Slow Cooker setting on BROWN HIGH, brown the pork crackling side down until golden.
3. Arrange garlic and fennel around the pork. Pour apple cider into the base of the pan. Set the Sunbeam Sear n Slow Cooker to SLOW cook LOW for 4 hours.
4. In the last two hours of cooking, add the apples.
5. Once the cooking is complete, remove the pork and wrap in foil to rest. Select the BROWN function on the Sunbeam Sear n Slow Cooker and MEDIUM heat.
6. Reduce the sauce by half and add the lemon zest, juice and sugar.
7. Using the Sunbeam StickMaster, blend all the ingredients together until a smooth sauce is formed.
8. Slice pork using the Sunbeam Carveasy Electric Knife and serve with the apple and fennel sauce.

Recipe Courtesy of Sunbeam

Method:

1. Preheat oven to 180°C (160°C fan forced). Wash and pat dry chicken with paper towel.
2. Place nuts on an oven tray and roast for 5 minutes or until golden.
3. Place roasted nuts into blender jug. Cover and pulse on chop until nuts are coarsely chopped. Remove and place in a large mixing bowl.
4. Place half of bread into blender jug. Cover and pulse on chop until fine bread crumbs result. Remove and place with chopped nuts. Repeat with remaining bread.
5. Add garlic and parsley to blender jug, cover and pulse on speed 2 (Chop) until finely chopped. Remove and add to bread crumbs mixture. Repeat this process with chives, thyme and lemon rind.
6. To the bread crumbs mixture, add currants and liqueur then season well with salt and pepper.
7. Carefully slide your fingertips under the skin of the chicken, starting at the breast then moving down into the legs – separating the skin from the flesh. Take care not to tear the skin.
8. Push some stuffing in under the skin (breast and legs) and fill remaining into the cavity. Tie legs together with string and tuck under the wings.
9. Place chicken into a baking dish, breast side down, and arrange vegetables around chicken. Drizzle with olive oil and roast for 30 minutes.
10. Turn chicken and vegetables over and roast for a further 30 minutes. Remove vegetables from oven and set aside. Cook chicken for a further 15-20 minutes or until juices run clear when tested with a skewer in the thickest section of the thigh. Remove from the oven, cover and stand chicken for 10 minutes.
11. Increase oven temperature to 200°C (180°C fan forced), return vegetables to pan and roast for a further 10 minutes, or until crisp.

Recipe Courtesy of Kitchenaid

Method:

1. Lay the salmon on baking paper or alfoil, skin side down (if the salmon has skin). Fold up the sides of the baking paper or alfoil to create a ‘boat’ for the salmon.
2. Season the salmon with salt and pepper. Lay the lemon slices on the salmon.
3. Set up your BBQ for indirect cooking. Please refer to your handbook for further instructions. Preheat your BBQ for roasting.
4. Whilst the BBQ is preheating, in a saucepan over medium heat, cook the butter and shallots until the shallots have just started to golden. Add the garlic and herbs, cook for a further 5 minutes or until the shallots are golden.
5. Once the BBQ has preheated, make adjustments to the burner control(s) for the roasting setting. Place the salmon on and cook for 20 to 25 minutes, or until cooked to your liking.
6. 10 minutes into the cooking time, pour the herb and shallot butter over the salmon.
7. Grill the lemon halves over direct heat for 5 minutes or until lightly charred and caramelised.
8. Once the salmon has cooked to your liking, remove from the BBQ and finish with a squeeze of grilled lemon.

Recipe Courtesy of Weber

Method:

1. Marinate the prawns with the garlic, onion, parsley and oil for 15 minutes. Season the marinade.
2. Add prawns with the marinade to the ActiFry and cook for 15 minutes. When the prawns have changed colour, and cooked through – taste and season appropriately.
3. Serve with lemon wedges.

Recipe Courtesy of Tefal

Method:

1. Attach the fine grinding plate to the food grinder and attach to the stand mixer. Position mixing bowl under the grinder. Turn the mixer speed to 6 and add ¾ of the lamb into the hopper, pushing down with the stomper. Add the onion, garlic, parsley, coriander and preserved lemon, followed by the remaining meat (adding a little of the meat last ensures all the herbs and lemon have been pushed through the grinder.
2. Attach the flat beater and mixing bowl to stand mixer. Add the ras el-hanout to the mixture and season with salt and pepper. Turn to speed 4 and mix for 2-3 minutes or until mixture is well combined and sticky. Roll mixture into small koftas with wet hands.
3. Heat the oil in a large heavy based non-stick frying pan. Brown koftas well, shaking pan often. Add tomatoes and spices, stir lightly and simmer for 8-10 minutes or until cooked, partially covered with a lid. Carefully break in the eggs amongst the koftas. Simmer partially covered until the eggs are just firm. Sprinkle with coriander.

Recipe Courtesy of Kitchenaid

Method:

1. Fit the food processor with the work bowl and adjustable slicing disc.* Slice the capsicum on the thinnest setting on speed 2. Repeat with zucchini and carrot. Set vegetables aside.
2. Dry fish steaks with paper towel and smear with a little oil, salt and pepper.
3. Heat char grill pan to hot and place fish on pan, skin side down. Allow to sear without moving for 1 ½ minutes. Sprinkle with a little lime rind and juice and gently turn over.
4. Cook for a further 1 minute. Sprinkle with remaining lime and juice and season with salt and pepper.
5. Remove from gill and set aside. Place the extra lime wedges onto the grill and lightly brown. Set aside for serving.
6. Heat a large deep, frying pan over high heat with the remaining oil. Add the shredded vegetables and toss for about 1 minute, or until just beginning to soften. Season with salt and pepper and toss with coriander leaves.
7. Place the salad onto the serving plate and top with the seared fish. Serve immediately with lime wedges.

TIP: * Slicing discs may vary from model to model, please use the thinnest slicing disc.

Recipe Courtesy of Kitchenaid

Method:

1. In a medium bowl whisk together all the relish ingredients except the cucumber. Add the cucumber, stir well, allow to stand at room temperature for at least 15 minutes..
2. Prepare the BBQ for direct cooking over high heat (230°C to 290°C).
3. Lightly brush or spray the salmon steaks all over with oil. Seasons with salt and pepper to taste. BBQ the salmon over direct high heat with the lid closed until opaque throughout – 4 to 5 minutes on each side.
4. Serve the salmon with the relish spooned over the top.

Recipe Courtesy of Weber

Method:

1. Cook the frozen green peas in a large amount of boiling water. Drain. Quickly cool them in iced water to retain their bright green colour. Mix with wasabi, salt and cream. Pass through a fine strainer to have a perfectly smooth puree.
2. Shell the fresh peas. Cook them like the frozen green peas. Cool them and set aside.
3. Brown the pieces of monkfish in oil. When they are just cooked, add the butter and vanilla seeds. Continue to cook by coating with fat until golden brown. Transfer to an ovenproof dish and keep warm in an oven at 70°C until the sauce is done.
4. Deglaze the white wine, scraping off the cooking juices. Reduce. Add the cream. Reduce. Season with salt and pepper. At the same time, reheat the green pea puree.
5. Divide the puree between the plates. Sprinkle with whole green peas on top. Place the pieces of fish on top and drizzle with sauce.

Recipe Courtesy of Tefal

Method:

1. Combine banana, mango, coconut cream, vanilla and camu in the Boss To Go and blitz for 45-60 seconds to combine.
2. Pour a small amount into each popsicle mould and then drop in a raspberry or two.
3. Repeat this process until the popsicle moulds are full. Place a paddle pop stick in each mould and transfer to the freezer to set approximately 4 hours or overnight.
4. Store in the freezer until ready to serve.

Recipe Courtesy of Breville

Method:

1. Marinate the prawns with the garlic, onion, parsley and oil for 15 minutes. Season the marinade.
2. Add prawns with the marinade to the ActiFry and cook for 15 minutes. When the prawns have changed colour, and cooked through – taste and season appropriately.
3. Serve with lemon wedges.

Recipe Courtesy of Tefal

Method:

1. Attach the fine grinding plate to the food grinder and attach to the stand mixer. Position mixing bowl under the grinder. Turn the mixer speed to 6 and add ¾ of the lamb into the hopper, pushing down with the stomper. Add the onion, garlic, parsley, coriander and preserved lemon, followed by the remaining meat (adding a little of the meat last ensures all the herbs and lemon have been pushed through the grinder.
2. Attach the flat beater and mixing bowl to stand mixer. Add the ras el-hanout to the mixture and season with salt and pepper. Turn to speed 4 and mix for 2-3 minutes or until mixture is well combined and sticky. Roll mixture into small koftas with wet hands.
3. Heat the oil in a large heavy based non-stick frying pan. Brown koftas well, shaking pan often. Add tomatoes and spices, stir lightly and simmer for 8-10 minutes or until cooked, partially covered with a lid. Carefully break in the eggs amongst the koftas. Simmer partially covered until the eggs are just firm. Sprinkle with coriander.

Recipe Courtesy of Kitchenaid

Method:

1. Fit the food processor with the work bowl and adjustable slicing disc.* Slice the capsicum on the thinnest setting on speed 2. Repeat with zucchini and carrot. Set vegetables aside.
2. Dry fish steaks with paper towel and smear with a little oil, salt and pepper.
3. Heat char grill pan to hot and place fish on pan, skin side down. Allow to sear without moving for 1 ½ minutes. Sprinkle with a little lime rind and juice and gently turn over.
4. Cook for a further 1 minute. Sprinkle with remaining lime and juice and season with salt and pepper.
5. Remove from gill and set aside. Place the extra lime wedges onto the grill and lightly brown. Set aside for serving.
6. Heat a large deep, frying pan over high heat with the remaining oil. Add the shredded vegetables and toss for about 1 minute, or until just beginning to soften. Season with salt and pepper and toss with coriander leaves.
7. Place the salad onto the serving plate and top with the seared fish. Serve immediately with lime wedges.

TIP: * Slicing discs may vary from model to model, please use the thinnest slicing disc.

Recipe Courtesy of Kitchenaid

Method:

1. In a medium bowl whisk together all the relish ingredients except the cucumber. Add the cucumber, stir well, allow to stand at room temperature for at least 15 minutes..
2. Prepare the BBQ for direct cooking over high heat (230°C to 290°C).
3. Lightly brush or spray the salmon steaks all over with oil. Seasons with salt and pepper to taste. BBQ the salmon over direct high heat with the lid closed until opaque throughout – 4 to 5 minutes on each side.
4. Serve the salmon with the relish spooned over the top.

Recipe Courtesy of Weber

Method:

1. Cook the frozen green peas in a large amount of boiling water. Drain. Quickly cool them in iced water to retain their bright green colour. Mix with wasabi, salt and cream. Pass through a fine strainer to have a perfectly smooth puree.
2. Shell the fresh peas. Cook them like the frozen green peas. Cool them and set aside.
3. Brown the pieces of monkfish in oil. When they are just cooked, add the butter and vanilla seeds. Continue to cook by coating with fat until golden brown. Transfer to an ovenproof dish and keep warm in an oven at 70°C until the sauce is done.
4. Deglaze the white wine, scraping off the cooking juices. Reduce. Add the cream. Reduce. Season with salt and pepper. At the same time, reheat the green pea puree.
5. Divide the puree between the plates. Sprinkle with whole green peas on top. Place the pieces of fish on top and drizzle with sauce.

Recipe Courtesy of Tefal

Method:

1. Combine banana, mango, coconut cream, vanilla and camu in the Boss To Go and blitz for 45-60 seconds to combine.
2. Pour a small amount into each popsicle mould and then drop in a raspberry or two.
3. Repeat this process until the popsicle moulds are full. Place a paddle pop stick in each mould and transfer to the freezer to set approximately 4 hours or overnight.
4. Store in the freezer until ready to serve.

Recipe Courtesy of Breville

Method:

1. Preheat the oven to 200°C.
2. Line a large baking sheet with a silicone liner or parchment paper.
3. To make the cauliflower rice, put the cauliflower florets in a food processor fitted with the S blade and pulse until it has the consistency of couscous. In a large bowl, stir the oil and salt into the cauliflower until well combined. Transfer the ‘rice’ to the prepared baking sheet and bake for about 15 minutes. Remove from the oven, stir with a spatula or wooden spoon and return to the oven for another 15 to 20 minutes, until the cauliflower begins to brown. Stir through the chopped parsley and set aside, until ready to serve.
4. Roast the vegetables while the rice is cooking. Line another large baking sheet with a silicone liner or parchment paper. Toss the onion and carrot with 1 tbsp olive oil and ¼ tsp salt and 1/8 tsp red pepper flakes.
5. Roast for 15 minutes with the cauliflower rice, then turn when you flip the cauliflower rice, and roast for a further 15 to 20 minutes with the rice.
6. Toss the zucchini and broccolini in a bowl with the remaining 2 tbsp of olive oil , the remaining ½ tsp of the salt, and remaining 1/8 tsp of the red pepper flakes. Line another large baking sheet with a silicone liner or parchment paper and arrange the broccolini and zucchini in a single layer. Roast for about 20 minutes, until al dente when you return the cauliflower rice, carrots and onion to the oven.
7. While the vegetables are cooking, make the chimichurri sauce. Throw the olive oil, lime zest, lime juice, lemon juice, red wine vinegar, garlic, salt and red pepper flakes into your KitchenAid blender and puree on high for 10 to 20 seconds, until the sauce is emulsified and the zest, garlic and red pepper flakes have been completely pulverised. Add the basil, parsley, coriander and chives and pulse on variable speed 4 or 5 for 5 to 10 seconds just to break down the herbs, but keeping the dressing very loose and not completely blended. For a creamy blended dressing, add the avocado and blast on high for 5 to 10 seconds until smooth and creamy (this creamy mixture makes a sensational salad dressing).
8. To assemble the bowls, divide the cauliflower rice equally among four bowls. Arrange equal portions of the onion, carrot, zucchini and broccolini around the circumference of each bowl over the ‘rice’. Place ¼ cup sauerkraut (if using) on the side of each bowl, then top with ¼ of the sliced avocado in each bowl, then sprinkle with 1 tbsp of sliced almonds into each bowl, Drizzle ¼ cup of the chimichurri over each bowl. Serve immediately, and pass remaining chimichurri at the table.

Recipe Courtesy of Kitchenaid

Method - Salad:

1. Preheat your Sunbeam Deep Fryer to 180°C.
2. Toss the sweet potato and beetroot in the salt and pepper.
3. Deep fry the potatoes and beetroot separately until done.
4. Place the cashews, coriander, mint and basil in a bowl with the sweet potato and beetroot, toss to combine.
5. To serve, arrange the sweet potato and beetroot in alternate layers.
6. Spoon dressing over salad.

Method - Dressing:

1. Grind fennel seeds in grinder until ground but not powdery.
2. Transfer to a small bowl, then stir in oil until combined. Let stand 15 minutes.
3. In your Sunbeam Food Processor, blend together lemon juice, salt and sugar until salt and sugar are dissolved.
4. Stir fennel oil, add to lemon mixture in a slow stream, whilst motor is going until combined.
5. Stir through shallots.

Recipe Courtesy of Sunbeam

Method:

1. Place all ingredients into the Vitamix container in the order listed and secure lid
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 5. Blend for 30 seconds.
4. Chill the eggnog thoroughly to allow flavours to combine. Stir before serving adding a sprinkle of ground nutmeg on top immediately before serving.

TIP: Add 60ml of brandy, cognac or bourbon for a spiked version. Soymilk can be substituted for the coconut milk for another vegan variation of this recipe.

Recipe Courtesy of Vitamix

Method:

1. Prepare all the vegetables.
2. Heat the cooking oil in the open pan and lightly fry all the vegetables except the canned tomatoes.
3. Add the tomatoes, salt, pepper and water.
4. Close the lid and bring to full pressure.
5. Cook for 10 minutes.
6. Release the steam quickly.
7. If there is any excess water left, return the open pan to the heat and cook rapidly for a few minutes to reduce the liquid.

Recipe Courtesy of Tefal

Method:

1. For the syrup: Place water into a medium Pyrex bowl and select 100% power and dial up 2 minutes; press START button.
2. Stir in brown sugar and star anise. Return to the microwave oven and select 50% power and dial up 2 minutes; press START button. Stir until sugar has dissolved.
3. Return to the microwave oven and select 100% power and dial up 10 minutes, press START button.
4. Pause cook cycle and stir every 2 minutes, until syrup is reduced and thickens (makes approx.. ½ cup). Discard star anise. Set aside to cool.
5. For the tapioca (sago) pudding, place 2 litres of cold water in a large Pyrex bowl. Select 100% power and dial up 10 minutes. Press START button. Remove and stir in tapioca.
6. Return to microwave and select 80% power and dial up 15 minutes. Press START button. Pause cycle and stir every 3 minutes, until tapioca turns translucent.
7. Rinse tapioca well with cold water over a sieve; spoon into a bowl. Stir through coconut milk and spoon into 6 ramekins (125ml capacity). Serve warm or cold with star anise syrup.

Recipe Courtesy of Breville

Method:

1. Combine rosemary, parsley, thyme, garlic, cumin, 2 tbsp olive oil and lemon juice in the small bowl of a food processor. Process into a coarse puree. Scrape puree into a medium bowl and stir in lemon and orange zests. Set aside.
2. Unroll lamb and place flat side down between two pieces of plastic wrap. Pound lamb using a rolling pin or meat mallet to about 2cm thickness, creating as much of a rectangle shape as possible. Making a few shallow cuts in the thicker portions of the interior of the lamb will help it to flatten more easily when pounding.
3. Season both sides with salt and pepper then lay lamb on work surface flat side down. Spread the puree evenly on top.
4. Starting from the short side, tightly roll lamb in a jelly-roll fashion. Using butcher’s twine, tie at 2.5cm intervals to secure lamb and create a cylindrical shape. Cook immediately or wrap and refrigerate up to 24 hours. Before cooking, remove lamb from refrigerator and allow to rest at room temperature for 1 hour.
5. To cook, insert wire rack into position 3. Select ROAST/220°C for 65 minutes total. Press START to preheat. Place lamb on top of the rack in the roasting pan and brush top with 1 tbsp olive oil. After 15 minutes drop temperature to 160°C for the remaining cooking time.
6. Roast until an instant read thermometer inserted into the centre of the thickest part reads 52°C for medium-rare, about 50 minutes. The temperature will continue to rise as the lamb rests.
7. Transfer lamb to a cutting board, loosely tent with foil and rest for 20 minutes before slicing. Serve immediately.

Recipe Courtesy of Breville

Method:

1. Add all ingredients to your Tall Cup and extract for 30 seconds, or until smooth.
2. Enjoy!

Recipe Courtesy of Nutribullet

Method:

1. Prepare the BBQ for indirect cooking over medium heat (190°C to 230°C). If using a Weber Q BBQ, set up your BBQ with a convection tray and trivet.
2. Wash the cauliflower. Remove any unwanted leaves and if needed, cut the base of the stalk to create a flat surface.
3. In a bowl, mix together the butter, crushed garlic, salt, pepper, parmesan, rosemary and thyme. Spread butter mixture over the cauliflower. Sprinkle the dukkah evenly over the cauliflower.
4. Roast the cauliflower over indirect medium heat for 1 to 1.5 hours. If the cauliflower has started to darken, cover with aluminium foil until cooked through to your liking.

Recipe Courtesy of Weber

Method:

1. Soak your preferred Weber Firespice Wood Chips in water for 30 minutes.
2. Set up your Weber Q for indirect cooking with a convection tray and trivet. Place the pre-soaked wood chips in the Weber Q Smoker Boxes, place the lids on and set the boxes at the front and back, either side of the convection tray and trivet. Please refer to your Weber Q Smoker Box Set handbook for further instructions.
3. Lightly oil the salmon fillets, cherry tomatoes and garlic, season with pepper and a little salt, the capers will also add saltiness.
4. Once the BBQ has preheated for approximately 25 minutes and the smoker boxes have started to smoke, adjust the burner(s) to the roasting setting. Place the lemon slices on the trivet to create a base for the salmon fillets. Sprinkle the salmon fillets with the capers and place on top of the lemon slices. Place the tomatoes and garlic on the trivet. Close the lid and roast for 15 minutes or until the salmon is cooked to your liking.

TIP: Lay approximately 3 slices lemon in a row and place the salmon fillet on top. This will give your salmon a lovely fresh lemon taste. For extra flavour, crush the capers with your fingers when adding them to the salmon. Hickory wood chips pair perfectly with salmon.

Recipe Courtesy of Weber

Method:

1. Add all ingredients to your Tall Cup and extract for 30 seconds, or until smooth.
2. Enjoy!

Recipe Courtesy of Nutribullet

Method: Meringue

1. Attach the whisk tool into the food processor. If you are using a Chef, Major or kMix, attach the whisk.
2. Add the egg whites.
3. Remove the feed tube if using the food processor, and switch to speed 1, as the whites thicken, sprinkle in the sugar. IN the Chef, Major or kMix, switch to speed 4, as the whites thicken, sprinkle in the sugar.
4. Whisk until the whisk leaves a train in the meringue as it goes around.
5. Keep the machine running then add the cornflour, vanilla and white wine vinegar.
6. Line a baking tray with greaseproof paper.
7. With a kitchen spoon, spread the mixture out into ‘blobs’ of about 8cm by 4cm.
8. Using the back of the spoon, make an indent in the middle of each ‘blob’.
9. Bake at 100°C / Fan 80°C for 2 hours.

Method: Filling

1. Attach the knife blades to the food processor. Alternatively, if using a Chef, Major or kMix, attach the creaming beater.
2. Place the mascarpone into the bowl and add the sugar and beat with the whipping cream for 30 seconds or until it thickens.
3. To serve, place some mascarpone into the centre of each meringue and spoon some berries over the top.

Recipe Courtesy of Kenwood

Method:

1. Preheat oven to 200°C/fan 180°C. Place baking tray in the oven to get hot. Butter insides of 4 large ramekin dishes (8.5cm diameter) or 6 small ramekins. Coat each with 1 tsp caster sugar.
2. Gently simmer blackberries in a saucepan until the fruits are soft and mushy. Mix cornflour iwht 1 ½ tsp cold water until smooth. Add to blackberries and stir over heat until thickened. Sieve into a large bowl. Cool.
3. Fit whisk in bowl, add egg whites and caster sugar. Process at speed 7 for 6 minutes until stiff. Using a spatula, gently fold egg white mixture into cooled blackberry puree until well combined.
4. Fill ramekins with mixture level to the edge. Smooth the top and clean the edges of ramekins. Bake on hot baking tray for 8-10 minutes.

Recipe Courtesy of Tefal

Method:

1. Preheat the oven to 180°C (160°C fan forced). Thoroughly wash and dry an angel food cake tin (the tin must be clean and dry). Do not grease.
2. Attach the flat beater to the stand mixer. Place the flour and icing sugar into the mixing bowl. Attach the pouring shield. Turn to speed 1 and mix until combined. Remove from the bowl and set aside.
3. Wash and dry the mixing bowl. Attach the whisk to the mixer and place the egg whites, cream of tartar, salt and extracts into the clean bowl. Whisk on speed 6 to soft peaks, increase to speed 8 adding the caster sugar about ¼ cup at a time and continue beating until a very frim and glossy meringue results.
4. Reduce to speed 1 and quickly scatter over 1/3 of the flour sugar mixture that is set aside. Mix for 6 seconds or until flour is just mixed in, repeat with the remaining flour. Do not overmix. If necessary, quickly and lightly run a spatula around the bowl and fold any flour through the mixture.
5. Pour into the ungreased pan, smooth the top and bake on the bottom shelf of the oven for about 30 minutes or until golden and just firm.
6. Invert pan and stand upside down on a cooling rack. Leave until completely cool. Run a metal spatula or knife around the cake to release it from the sides and base. Dust heavily with icing sugar and serve with the tossed berries.
7. For the berries: Cut larger berries in half. Combine with the sugar and lemon. Chill for 10 minutes before serving.

TIP: Angel food tins are a special tin and are essential for this recipe. The tin is high-sided with a funnel in the centre.

Recipe Courtesy of Kitchenaid

Method:

1. Whisk together all ingredients but egg whites. Beat egg whites until soft peaks have formed. Fold egg whites into mixture.
2. Pour mixture into 8cm ramekins. Cover with baking paper and foil. Place in steamer basket with 300ml water.
3. Cook for 33 minutes.

Recipe Courtesy of Tefal

Method:

1. To prepare the SodaStream sparkling water: Fill a SodaStream 1 litre bottle with cold water and carbonate.
2. Preheat oven to 180°C. Butter and then line the base of two 20cm spring-form cake tins with baking paper.
3. Using an electric blender, cream the butter and sugar together until pale and smooth.
4. Crack the eggs in one at a time and blend until the mixture is well combined, scraping down the sides of the bowl after each egg is added.
5. Add the lemon zest, vanilla, flour and salt.
6. Add the sparkling water to the mixture and using a handheld whisk, combine thoroughly.
7. Divide the mixture evenly between the two tins.
8. Bake both tins in the centre of the oven for 25-30 minutes, or until a skewer inserted in the middle of each cake tin comes out clean.
9. Remove from oven and allow to cool for 10 minutes. Remove the cakes from their tins and leave to cool completely on a wire rack.
10. Using a long bladed serrated knife, cut the top off one of the cakes to make it flat. Place that as the base layer of the cake.
11. Spread an even layer of whipped cream over the top, then layer on the other sponge cake.
12. Finish with some more whipped cream, a scattering of raspberries and a dusting of icing sugar.

Recipe Courtesy of Soda Stream

Method:

1. Preheat oven to 180°C.
2. In a pot over medium heat, add chocolate, butter ¾ of sugar and vanilla paste. Simmer until butter and chocolate has melted. Once melted, add in egg yolks and combine.
3. Using a stand mixer, whisk together egg whites until soft peaks form. Add sugar and continue to whisk until light and fluffy.
4. Pour chocolate mixture into a bowl and add flour. Lightly fold together until combined. Fold through egg white mixture 1/3 at a time. Pour into a lined cake tin and place blueberries on top. Place into the oven to cook for approximately 50 minutes.

Recipe Courtesy of Ilve