Adam Liaw’s salmon & sweet potato croquettes

These salmon fritters are tasty and beautiful with some red pepper relish!

Salmon & sweet potato croquettes


1 large sweet potato, peeled and cut into chunks

¼ cup white wine

2 x 200g salmon fillets, skin removed and pinboned

4 spring onions, sliced

2 tbsp plain flour

2 eggs, beaten

¼ tsp ground nutmeg

¼ tsp ground cumin

salt and black pepper, to season

1 cup panko breadcrumbs

About 3 cups of vegetable oil, for shallow frying

4 cups rocket leaves, to serve

1 small red onion, peeled and thinly sliced into rings, to serve

2 tbsp olive oil, to serve

Lemon wedges, to serve


1. Place the sweet potato in a medium saucepan and cover with cold water. Bring to a boil and boil for 10 minutes until tender, then mash well and set aside to cool.
2. Bring the white wine to a simmer in a small saucepan with a quarter of a cup of water and add the salmon fillets. Cover and simmer for six minutes. Remove the salmon from any remaining liquid and allow to cool, then break apart into small chunks. Combine the salmon with the mashed sweet potato, spring onions, flour, one egg, nutmeg and cumin and season well. Stir to combine and form eight-centimetre-diameter puck shapes about four-centimetres thick (this should make about four croquettes). Whisk the second egg, dip in the croquettes and coat in the panko breadcrumbs. Chill in the fridge for 20 minutes to firm.
3. Heat two centimetres of oil in a wide frying pan to 165C. Shallow fry the croquettes for around six minutes, turning once, until golden brown. Season with a little extra salt and black pepper and drain well.
4. Toss the rocket and red onion in the olive oil. Serve the croquettes with the rocket and onion, with lemon wedges and of course Gourmet Traveller’s Red Pepper Relish!

Festive Pudding with Roza’s Cranberry & Orange Sauce

The magical flavours of Cranberry and Orange come together with a bit of coconut to create a light and delicious pudding.

To add a bit of flair, decorate the pudding with a bit of Orange zest. Just make sure you soak the chia seeds in the almond milk ahead of time- before you assemble this dessert for best results.

Festive Cranberry & Orange Chia Pudding

Ingredients per serve

  • 4 tbsp Greek or coconut flavoured yogurt
  • 2 tbsp chia seeds
  • 1/4 cup almond milk
  • 1/8 tbsp cinnamon
  • 1/8 tbsp mixed spice
  • 1/2 tsp vanilla essence


Ahead of time, mix chia seeds and almond milk in a glass jar or container. Cover and store in the refrigerator overnight, or for at least 4 hours.

  1. Layer One: 2 tbsp Roza’s Gourmet Cranberry & Orange Sauce
  2. Layer Two: 4 tbsp Greek yogurt or coconut flavoured yogurt mixed with 1/8 tbsp cinnamon and 1/8 tbsp mixed spice
  3. Layer Three: 2 tbsp Roza’s Gourmet Cranberry & Orange Sauce
  4. Layer Four: 2 tbsp chia seeds soaked in 1/4 cup almond milk and 1/2 tsp vanilla essence


This delicious recipe was created by Brisbane lifestyle blogger Alice, from Alice in Healthyland

Make The Perfect Guacamole (everytime)

Holy guacamole, this delicious crowd-pleaser is my signature dish! It’s simple to make and suits every occasion!

Originally from Mexico, guacamole is a delicious dip made from avocados. Its name is derived from two Aztec Nahuatl words ahuacatl (avocado) and molli (sauce).

The key to making a legendary guacamole is a few ripe avocados, some ripe roma tomatoes and tabasco sauce. After that, a splash of lime (or lemon) juice adds acidity to balance the richness of the avocado. Follow with roughly chopped coriander, chilles, red onion, and your roma tomatoes.

It’s essential you use ripe avocados. Check for ripeness by gently pressing the outside of the avocado – if there’s no give, the avocado isn’t ripe and your guac won’t work. When there’s a little give, the avocado is ripe and perfect to use. If there’s a lot of give, the avocado could be over ripe and again, not good to use.

The Perfect Guacamole Recipe (feeds a crowd of 6 – 8)


  • 4 perfectly ripe avocados
  • 3 ripe roma tomatoes roughly chopped
  • 1 teaspoon good quality salt
  • 2 tablespoons of fresh lime juice (or lemon juice if you have no limes)
  • 1 onion finely chopped
  • 1 long red chillies finely chopped – stems and seeds removed (optional)
  • 1 bunch of coriander leaves roughly chopped
  • A dash or two of freshly grated black pepper
  • A few good splashes of Tabasco Sauce to taste! (the secret ingredient)

Roughly mash the avocado flesh in a bowl. Add roma tomatoes, onion and chilli. Add lime juice, Tabasco Sauce, salt and pepper then fold in the coriander.

Garnish with coriander leaves and serve with tortilla chips.

N.B. Be careful handling chilles if using. Wash your hands thoroughly after handling and don’t touch your eyes (or other delicate areas 🙂 with your hands for several hours.


4 Top Tips for Cooking Chicken

Some of us are known for our succulent tasty breasts, some for consistently flavoursome thighs and others maybe even for the quality of our mouth-watering crispy golden skin. You know what I’m talking about… Chicken! It’s the universal go-to food, whatever the occasion and no matter the season.


The old chook is rich in vitamins B12, B6, B3 as well as minerals: phosphorus, zinc, kalium and it makes for a satisfying meal to boot. Its relatively low cost and high nutrient value make chicken one of the most popular meats in the world.


But it’s easy to be overwhelmed with the infinite ways to prepare this versatile protein and end up stuck with a narrow repertoire of dishes that you go to time after time.


So to help you ‘free range’ into a new world of preparing this delicious bird, I’ve outlined 4 plucky tips to get the juices flowing …… Plus a full proof recipe to impress family and friends using your Club Saucy Hot Barossa Mustard!


Winner, winner, chicken dinner… every time.


  1. Love me tender


Everyone loves their chicken tender – and it’s easier to deliver than you might think. Just a few things to either do or not do at the various stages of meal preparation will put the odds in your favour.


Pre-cooking: Avoid freezing chicken whenever possible, as thawing draws moisture out and leaves the meat less tender. When storing it in the refrigerator wrap the meat tightly in cling wrap to avoid it drying out. And finally, make sure you get the bird to about room temperature before you cook. Don’t just throw it on the heat straight from the fridge.


Cooking: Simple to say… harder to do – make sure you don’t under or overcook your chook! Undercooked chicken is tough (and could be a potential health hazard) and overcooked meat is dry. You want to hit an internal temp of 75° Celsius but get there in a way that doesn’t turn the outside into charcoal. So if you’re grilling – not too hot and if roasting, place foil over the breast area at the start. Remove it for the last 30 minutes or so for the skin to brown and crisp. Using darker meat cuts (legs and thighs) in dishes with longer cooking times will also give a more tender result as they retain moisture better than the white meat.


Post-cooking: Resting cooked protein is always a good idea and chicken is no exception. With a whole roast, 10 minutes will do the trick (ideally standing the chicken bottom side up) this will allow the juices to redistribute to the potentially drier breast area before carving.
And always cut chicken meat across the grain, as slices with shorter fibres are more tender.


Did you know 10% of a chicken’s weight was breast meat in 1980. Now 21% is breast meat


  1. Get rubbed the right way


A good way to change up the menu and get the most out of your chicken is to use a rub or marinade. There are so many different varieties available and it’s an easy way to get a super tasty result. Rubs are typically granular mixtures of spices and seasoning that add flavour but don’t necessarily tenderise. They can be applied shortly before cooking while marinades often require a bit more time to work their magic. These are liquids are made up of herbs, spices, and an acid —usually a citrus, vinegar, or alcohol. They not only add flavour to your meat but do the job of tenderizing as well!


Rubs: To help meat caramelise during cooking, try a rub of aromatic ginger, chilli and salt with brown sugar. There is of course conjecture about when and if to salt meat before cooking but a beautiful rub on a bird packs an extra flavour punch in my opinion. I’d highly recommend Ben Shute’s Moonshine BBQ Chicken Rub as he knows how to coat any cut of chicken! His aromatic and herby BBQ rub of turmeric, smoked paprika, rosemary, sage, lemon zest, salt and white pepper will add amazing colour and flavour to your chook. Smoke it long and slow in the BBQ, or go ahead and roast in the oven.


Marinades: A quality marinade will keep the chicken moist and protect delicate bits from intense heat (or flames if you’re barbecuing) while adding that extra flavour kick. Try a marinade on the skinless breast for 30 mins, 2-3 hours work for chicken pieces and 6-8 hours is best for a whole chicken. Remember the maximum possible surface area has the best impact with a marinade. And feel free to make a few ‘slashes’ in the skin for the liquid to penetrate.


Any leftover marinade can be used to baste the meat while it’s on a grill, but no matter how tasty it is, don’t use leftover marinade as a sauce as it would have been contaminated by contact with raw meat. If you really want to re-use it, boil it for about 3 minutes.


Did you know 95% of commercial restaurants have chicken on the menu


  1. The magic number


No pre-preparation, magic marinade or even a good rest with the chook bum-up will make an iota of difference to your poultry perfection if you don’t nail the essential ‘getting-it-properly-cooked’ bit. Turns out there is a sure fire rule of thumb on a cooking temperature for chicken which helps out a whole bunch!


Remember One Temperature: 190°C

There’s no exact cooking time for every conceivable chicken recipe. Each one will call for various temps and times BUT in general 190°C is a good oven setting to cook chicken – roasted, baked, whole or chicken pieces. If you remember only one number, it’s 190°C.


An average chicken breast (220gms) takes approx. 30 mins in the oven. Or if you sear breasts in a hot pan for 3 or 4 minutes per side then they’ll just need 15 minutes more at the magic number. When a chicken breast is cooked through, you’ll likely see clear juices seeping out of it – this is your cue to remove and rest under foil.


When grilling on the BBQ, chicken can be unforgiving. It’s best to flatten breasts and marinade the pieces for best results. That way the average thickness of the meat is consistent and the marinade provides a little protection from the flames. Give each side a few minutes over direct, medium-high fire (you got it… at 190°C) for juicy brown chicken that’s cooked through. Joshua Bousel shares his secrets on his grilling column over at Serious Eats here.

Barbeques Galore has a solid guide for grilling and BBQing chicken here too.


Now, I know I made a song and dance about one number and the 190°C etc, etc… but if you’re feeling like a rebel, try this for the perfect roast:

Preheat oven to 230°C. Cook whole chook (covered in foil) for 15 minutes before reducing the temperature to 175°C. Then roast for 20 minutes per 500gms. Remove the foil for the last half hour and rest for the birds for 10mins before carving.


You can eat pink meat safely as long as it’s reached 75°C (measured using a food thermometer) The pink colour is due to haemoglobin in tissues which forms most often in young birds.


  1. Now, shred it!


Finally, if you’ve ended up with overcooked or dried chicken despite your best efforts (and it happens to the best of us) never fear… you can always fix it.

Grab two forks and start shredding! You can then use the smaller pieces of meat in any number of brilliant recipes that are just a bit more saucy to revive the parched poultry. Stirring it into a sauce means that it will come in contact with other juices or liquid, and you will have created something more than the sum of its parts.

There are plenty of options, whether it’s a mushroom wine sauce over pasta or a coconut-based curry. Add your chicken to a simple broth and before you know it, you’ve got a beautiful chicken soup. Serve it cold with a tasty Asian Chicken Salad or go for some Mexican with Chicken Enchiladas or Burritos. Chicken is a versatile meat and you can’t go wrong even when you’ve cooked your goose!

Link to Blog 2         Recipe Baked Honey Mustard Chicken


Salsa Pulled Chicken Sandwich

You Beauty! Now you can have your beer and eat it too with just 2 ingredients, 1 pot, 0 hassle.

This crowd pleaser one-pot recipe is simple, versatile, packed with a medium heat, and delicious! They’ll think you’ve been working on it all day.

Your January delivery features the divine Mrs. Renfro’s salsa spices paired with Rahr & Sons amber lager delivering a unique and bold flavour.

Salsa Pulled Chicken Sandwiches


  • 4 chicken breasts
  • 1 jar Mrs. Renfro’s Craft Beer Salsa
  • Your bread of choice – bun, tortillas etc
  • Sliced avocado, queso fresco or feta cheese and lettuce or cabbage


  • Place chicken in slow cooker (yep, this little baby is going to do all the work!)
  • Pour your jar of salsa over the chicken
  • Cook on HIGH for 4 hours
  • Shred chicken and add back to the slow cooker to absorb more liquid (about 10 minutes)
  • Prepare your bread of choice
  • Top bread with shredded chicken, queso fresco or feta cheese and lettuce or cabbage

You now have a feast fit for a condiment King or condiment Queen – just add a cold beer and you’re all good!


Nana’s Macaroni & Cheese

There’s no better way to welcome the cooler months than this easy to bake comfort food – from Nana to the whole family!

This autumn yankee staple now has a new twist with the addition of our delicious Stonewall Kitchen Spicy Honey Mustard delivered in your Tube of Happiness number 6.

Spicy Honey Mustard
Nana’s Macaroni & Cheese


  • 450g uncooked macaroni, penne, or rigatoni
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk or light cream
  • 1/4 cup Stonewall Kitchen Spicy Honey Mustard
  • 3 cups grated, firm cheese
  • Salt and pepper to taste
  • 1 tablespoon butter, melted
  • 1/2 cup plain bread crumbs, such as Panko


  • Preheat oven to 180 degrees C.
  • Butter a 2L baking dish.
  • Cook pasta according to package instructions, drain and set aside.
  • In a saucepan, melt butter, add the flour and cook, stirring gently for 2-3 minutes.
  • Add Spicy Honey Mustard and blend well.
  • Whisk in the milk and bring to a low boil, stirring constantly until smooth and sauce has thickened.
  • Stir in the cheese until melted, add pasta and stir until well coated with cheese sauce.
  • Add salt and pepper to taste.
  • Place pasta in baking dish. In a small bowl mix breadcrumbs with melted butter. Sprinkle over pasta.
  • Bake 30-45 minutes or until bubbly and light brown.

You now have a feast fit for a condiment King or condiment Queen!

Simple Baked Honey Mustard Chicken Recipe  (SERVES 8)

Here’s an easy recipe for baked chicken to impress with using Gourmet Goodies Hot Barossa Mustard from your Club Saucy delivery.


Link to Blog 1 – 4 Top Tips to Cook Chicken



  • 1kg skinless chicken tenderloins (or chicken breast cut into similar sizes)
  • 1/4 cup Gourmet Goodies Hot Barossa Mustard
  • 1/4 cup whole grain mustard
  • 1/4 cup + 2 Tbsp honey
  • 3 tsp olive oil, divided
  • Salt and freshly ground pepper
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 4 sprigs rosemary



  1. Preheat oven to 190°C.
  2. In a mixing bowl whisk together whole grain mustard, Gourmet Goodies Hot Barossa Mustard, honey and 2 tsp olive oil.
  3. Spray a large baking dish with non-stick cooking spray (large enough to fit chicken without over crowding).
  4. Then in a small skillet, heat remaining 1 tsp olive oil over medium heat. Add onion and sauté for 3 minutes. Add garlic and sauté 30 seconds longer.
  5. Pour into prepared baking dish and spread into an even layer. Season chicken with salt and pepper on both sides, then set chicken over onion layer in baking dish.
  6. Pour mustard mixture evenly over pieces of chicken, working to cover entirely. Lay sprigs of rosemary between chicken pieces. Cover dish with foil.
  7. Bake in preheated oven 20 minutes then uncover and bake until chicken has cooked through, about 15-25 minutes longer (note that cook time will vary based on the thickness of chicken so just keep an eye on it.)
  8. It should register 75° C. in thickest part of chicken on an instant read thermometer.
  9. Serve warm, spoon more sauce over chicken as desired.
  10. Serve with some fragrant rice, some seasonal greens and enjoy!


(Image credit: Good Life Eats)

Recipe adapted from Good Life Eats