1 cup castor sugar
1 cup fresh lemon juice
3 cups soda water
Place caster sugar in a saucepan with 1 cup water and stir over low heat until the sugar dissolves.
Allow to cool.
Stir in the lemon juice.
To serve, top with chilled soda water.

500g porterhouse or similar steak
¼ cup cornflour
¼ cup vegetable oil
2 teaspoons ginger minced
1 tablespoon garlic minced
1/3 cup soy sauce
1/3 cup water
½ cup dark brown sugar
4 spring onions sliced
Slice the steak thinly and place into a plastic bag with the cornflour. Press the steak around in the bag making sure each piece is fully coated.
Add the oil to a large frying pan and heat on medium high heat.
Add the steak, shaking off any excess corn starch, to the pan in a single layer and cook on each side for 1 minute. Cook in batches if you need as you want to get a good sear.
When the steak is done cooking remove it from the pan.
Add the ginger and garlic to the pan and sauté for 10-15 seconds.
Add the soy sauce, water and dark brown sugar to the pan and let it come to a boil.
Add the steak back in and let the sauce thicken for 20-30 seconds.
If sauce isn’t thick enough add 1 tablespoon of cornflour to 1 tablespoon of cold water and stir to dissolve the cornstarch and add it to the pan.
Add the spring onions, stir to combine everything, and cook for a final 20-30 seconds.
Serve with rice.

red capsicum
zucchini
eggplant
mushrooms
1 bunch asparagus trimmed
12 spring onions
Olive oil spray
Salt and freshly ground black pepper

2 tablespoons olive oil
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
½ teaspoon finely chopped fresh rosemary leaves

Preheat to medium high a BBQ grill or a grill pan on a stove.
Cut the roots and tops of the spring onions.
Thickly slice mushrooms
Cut capsicum in half, seed then cut into large pieces.
Trim ends of eggplant and zucchini. Slice lengthways into about ½ inch slices. Evenly sized pieces so that they cook at the same rate.
Spray the vegetables on both sides with olive oil spray and season with salt and pepper.
Working in batches grill the vegetables in a single layer until tender and lightly charred all over. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
Arrange the vegetables on a platter.
Whisk the olive oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend.
Add salt and pepper to taste.
Drizzle the herb mixture over the vegetables.
Serve the vegetables warm or at room temperature.

Makes 22 -24 biscuits
125g butter at room temperature chopped
100g (½ cup) firmly packed brown sugar
70g ((⅓ cup) castor sugar
60ml (¼ cup) Bailey’s Irish Crème Liqueur
1 egg at room temperature
200g (1⅓ cups plain flour
1 teaspoon bicarbonate of soda
½ teaspoon table salt
290g Cadbury dark chocolate button bits

Line 3 large baking trays with baking paper.
Using electric beaters beat the butter, sugars and liqueur in bowl until pale and creamy.
Add the egg and beat until well combined.
Sift in the flour, bicarb and salt.
Stir until just combined.
Add the chocolate.
Stir until just combined.
Place in the fridge for 1 hour to rest.
Preheat oven to 180℃/160℃ fan forced.
Use slightly damp hands to roll 1½ tablespoons of the mixture into balls,
Place 6 cm apart on the prepared trays.
Use the heel of your hand to slightly flatten the balls.
Bake for 12 — 14 minutes or until light golden. Set aside on trays for 5 minutes to cool slightly before transferring to a wire rack to cool completely.

Can use gluten free flour and chocolate

3 litres Golden Circle Sunshine Punch or Pine Orange Juice
1¼ litres lemonade or passionfruit soft drink
1¼ litres ginger ale
1 handful fresh mint leaves
Sliced strawberries, oranges or any fruit Optional

Chill juice and soft drinks until icy cold. Try freezing some of the juice in ice cube trays overnight and add to the punch
Pour juice and soft drinks into a punch bowl.
Add fruit and fresh mint.

Quantities of liquid may need to be reduced or added to suit your punch bowl.

2 cups cooked cold rice
½ cup mushroom soup
1 egg
185gm can tuna
¼ cup cheese
¼ cup milk
½ cup mushroom soup extra or balance of can
crushed cornflakes or dry breadcrumbs
pepper and salt

Blend together tuna, rice, eggs, cheese & soup.
Make into patties and roll in cornflakes or breadcrumbs.
Chill.
Cook in shallow frying pan.
Blend in remaining soup with milk.
Heat, pour over cooked patties to serve.

3 egg whites
Pinch salt
¾ cup sugar
2/3 cup blanched almonds or any other nut finely chopped
5 cups cornflakes
Heat oven to 150°C.
Beat eggs whites and salt until stiff.
Slowly add bare ¾ cups sugar to egg whites and beat until sugar is dissolved.
Fold in nuts and cornflakes.
Place small teaspoons on greased lined with baking paper.
Bake around 35 minutes until dry but not brown (must not be sticky).
Turn off oven and leave meringues to cool.

400g can artichoke hearts, drained
2 cloves garlic, roughly chopped
1 tablespoon fresh lemon juice
80ml (1/3 cup) olive oil
Salt and freshly ground pepper
¼ cup fresh continental parsley leaves, finely chopped
Crusty Italian style bread sliced in 2cm thick clices
1 large clove garlic, halved lengthways
Place artichokes, garlic and lemon juice in food processor and process until well chopped with a little texture.
With motor still running, add half the oil and process until combined.
Taste and season with salt and pepper.
Transfer to a serving bowl and stir in parsley.
Preheat grill on med high and toast bread slices for 1—2 minutes on each side or until golden.
Rub one side of each slice of toast with the garlic.
Place on serving plates and drizzle with the remaining oil.
Serve immediately with the artichoke puree.