Whip up the most delicious and nutritious meals at home with these award-winning cooking ingredients and food must-haves.
FRESH DAIRY
BREAKFAST ESSENTIALS
CANNED FOOD
FROZEN FOOD
SAUCES
OILS
SUPERMARKETS
Get Creative With Cauliflower
Prep 15 mins (plus marinating) | Cook 15 mins | Serves 4
2 green onions, thinly sliced
1. Place lamb in a bowl. Pour over combined kecap manis, spice and garlic. Turn to coat. Marinate 30 mins.
2. In a large non-stick frying pan, heat half the oil on high. Drain lamb and reserve marinade. Cook lamb 2 to 3 mins each side. Transfer to a plate and loosely cover with foil to rest.
3. In a clean pan, heat remaining oil on medium. Saute cauliflower, onion, ginger and chilli 2 to 3 mins. Add reserved marinade and bring to boil. Add rice and peas, tossing 2 to 3 mins until heated through.
Prep 10 mins | Cook 30 mins | Serves 4-6
1 cup frozen corn kernels Chopped parsley, to serve
1. Preheat oven to 200 C. Line an oven tray with baking paper.
2. Cut a quarter of the cauliflower into 5 mm-thick slices. Arrange in a single layer on tray. Sprinkle with parmesan and season. Add bacon to one side of tray. Bake 20 to 25 mins untilcauliflower is golden and bacon is crisp.
3. Meanwhile, heat oil in a large saucepan on medium. Saute leek and extra bacon 3 to 4 mins until leek softens. Stir in garlic and thyme. Cook 1 min.
4. Add remaining cauliflower, potato, stock and milk. Bring to a simmer and cook 15 to 20 mins until vegetables are very tender.
5. Using a hand-held stick blender, puree soup until smooth. Season. Stir corn through and simmer 2 to 3 mins.
Prep 10 mins | Cook 40 mins | Serves 4
¼ cup chopped parsley, plus extra to serve
1 garlic clove, finely chopped
1. In a large heavy-based saucepan, heat oil on medium. Saute onion 3 to 4 mins until tender. Add rice, stirring 1 min to coat.
2. Add 3 cups hot stock, stirring until absorbed (about 20 mins).
3. Mix in cauliflower and zucchini. Continue to add remaining stock, 1 cup at a time, stirring, a further 10 to 15 mins.
4. CHILLI BREADCRUMBS Meanwhile, preheat oven to 200 C. Line an oven tray with baking paper. Toss all the ingredients together on tray. Season to taste and spread out evenly. Bake 8 to 10 mins until golden and crisp, stirring once.
Prep 10 mins | Cook 25 mins | Serves 4
250 g punnet cherry tomatoes, halved Coriander sprigs, pappadums, to serve
2 mins until fragrant.
2. Add coconut milk and bring to a simmer, stirring. Mix in pumpkin and stock. Simmer 5 mins.
10 to 15 mins until tender.
DRY FOOD
BEVERAGES
READY-TO-EAT
PHOTOS: ROB SHAW & SCOTT HAWKINS/BAUERSYNDICATION.COM.AU
