4-course special occasion menu


Pork and chicken terrine

Serves: 10 people | Prep time: 20 mins | Cook time: 60 minutes (+ overnight chill time)


  • 2 tsp olive oil
  • 1 brown onion, diced
  • 1 tsp thyme
  • 350g chicken breast, cut into large chunks
  • 500g pork mince
  • 30g pistachios, chopped
  • 50g dried cranberries
  • 10 slices prosciutto (approximately 130g)


  1. Preheat oven to 180ºC (160ºC fan-forced)
  2. Heat oil in a pan over medium to high heat. Add onion and sauté for five minutes until soft and translucent. Add thyme and cook for a further two minutes. Remove from heat and set aside.
  3. In a bowl, add chicken breast and pork mince, pistachios and dried cranberries. Add cooled onion and thyme mixture. Mix everything until well combined – it’s easiest to mix with your hands.
  4. Line a terrine or loaf tin (21x11cm) with the prosciutto slices, leaving enough overhanging the sides so you can wrap them over the top.
  5. Take pork and chicken mixture and pack it into the loaf tin, pressing down firmly. Once all the mince is in, fold the overhanging prosciutto over the top and tuck in so the whole terrine is wrapped.
  6. Cover tin with aluminium foil and place in a roasting pan. Pour boiling water into the roasting pan to reach halfway up the sides. Bake terrine for one hour. Remove the foil and bake for a further 10 minutes until prosciutto is golden.
  7. Remove from the oven and drain away any liquid from the terrine tin. Allow to cool to room temperature before wrapping with aluminium foil and placing into the fridge with weights placed on top – a couple of cans works well. Chill your terrine overnight.
  8. The next day, turn terrine out on to a board and slice into 10 slices. Can be served cold or room temperature, as is or with pickles and mustard sides.

nutrition per serve

900 kJ | 214 kcal | 5g Carbs | 27g Pro | 10g Fat

Maple cinnamon hasselback potatoes

Serves: 4 people | Prep time: 10 mins | Cook time: 60 mins


  • 4 sweet potatoes
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 2 tsp cinnamon
  • 1 tsp salt


  1. Preheat oven to 200ºC (180ºC fan forced).
  2. Wash and clean sweet potatoes, leaving the skin on. Using a sharp knife, slice sweet potatoes into three-millimetre slices, making sure to not slice all the way through. Leave about 10 millimetres at the bottom of the sweet potato intact.
  3. Brush sweet potatoes generously with approximately half of the olive oil and maple syrup mix, ensuring it drips between the slices. Bake for 60-75 minutes or until sweet potatoes are soft, brushing with remaining olive oil and maple syrup mix several times in between.
  4. Serve warm or hot with a side of Greek yoghurt (optional).

nutrition per serve

845 kJ | 201 kcal | 34g Carbs | 2.1g Pro | 6.8g Fat

Roast chicken with macadamia and cranberry stuffing

Serves: 8 people | Prep time: 20 mins | Cook time: 90 mins


  • 1.8kg whole free-range chicken
  • 2 tsp olive oil
  • 1 tsp salt


  • 1 tsp olive oil
  • ½ brown onion, finely diced
  • 1 clove garlic, minced
  • 2 pieces short cut bacon
  • 1 tsp thyme leaves
  • 50g macadamias, chopped
  • 50g cranberries
  • 1 cup panko crumbs
  • ½ cup water
  • ½ tsp salt
  • ¼ tsp black pepper


  1. Preheat oven to 220ºC (190ºC fan forced).
  2. Place whole chicken, breast side up, into a roasting pan. Using a paper towel, pat dry skin to remove any additional moisture.
  3. To make the stuffing, place a pan over medium high heat. Add onion, garlic and bacon and sauté for 3-5 minutes until onion is soft and translucent. Add thyme leaves and stir. Remove from heat and set aside to cool for 10 minutes.
  4. In a bowl, add cooled onion mix with macadamias, cranberries and panko crumbs. Pour in water and stir. Season with salt and pepper. Leave to sit for five minutes to allow water to absorb.
  5. Pack stuffing into the cavity of the chicken. Using kitchen string, tie up the legs and parson’s nose.
  6. Drizzle the skin with olive oil and season with salt.
  7. Roast chicken for one hour and 40 minutes, or until juices from the chicken run clear. Serve immediately with your choice of sides.

nutrition per serve

2,150 kJ | 512 kcal | 14g Carbs | 44g Pro | 31g Fat

Spring Pasta Salad

*Vegan option

Serves: 2 people | Prep time: 15 minutes | Cook time: 10 minutes*


  • 160g fusilli pasta
  • 2 cups rocket leaves
  • ½ cup green peas
  • 1 bunch mint, roughly chopped
  • ¼ cup pine nuts, toasted
  • 55g goat’s or feta cheese (optional)
  • 2 tbsp lemon juice
  • 2 tbsp olive oil


  1. Cook pasta according to packet instructions. Drain and set aside to cool.
  2. In a large salad bowl, combine cooled pasta, rocket, peas, mint and pine nuts.
  3. Crumble over goat/feta cheese.
  4. In a bowl, whisk together lemon juice and olive oil. Pour over salad and toss to combine. Serve immediately.

nutrition per serve

2,070 kJ | 493 kcal | 51g Carbs | 16.7g Pro | 24.6g Fat

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