GLUTEN FREE

SUSTAINABLE, EASY AND HEALTHY COOKBOOKS !

A Collection of
DELICIOUS
An Aussie Cookbook Australian Recipes
With Gluten Free Without Gluten !
Dishes !

A Healthier Diet
From Down
HEALTHY
Under ! AND HEARTY !

AUSTRALIA
 GLUTEN FREE
Australia

Food recipes: Alice Hanks

Illustrated by: Paramte Poompuang

Responsible publisher:

Magic Media ApS

Marievangsvej 103
4200 Slagelse
Denmark
VAT no: 21099139

Published by:
Copyright© Magic Media ApS
 Introduction

In this cookbook, we invite you to join us on a culinary journey

through Australia’s rich and diverse food culture. Whether you’re
a seasoned cook or just starting out, this book is designed to
inspire and delight you with its vibrant and flavorful recipes that
are both gluten-free and delicious.

We understand that living with gluten intolerance or celiac

disease can be challenging, especially when it comes to food.
That’s why we’ve carefully curated this collection of recipes, using
fresh and wholesome ingredients that are naturally gluten-free,
and creating dishes that are just as satisfying as their
gluten-containing counterparts.

In this book, you’ll find classic Australian dishes, such as meat

pies, fish and chips, and lamingtons, adapted to be gluten-free, as
well as international favorites that have been given an
Aussie twist. From breakfast to dinner, and everything in
between, our recipes are easy to follow, with step-by-step ins
tructions and helpful tips to ensure success in the kitchen.

We believe that cooking and sharing food is one of life’s great

pleasures, and we hope that this cookbook will inspire you to
gather around the table with family and friends, and enjoy the
delicious flavors of Australia, minus the gluten. So grab your
apron and let’s get started on this culinary adventure!

All recipes are for 4 persons

 Table of contents
1. Meat Pie 8
2. Sausage Roll 10
3. Fish and Chips 12
4. Roast Lamb 14
5. BBQ Chicken 16
6. Pavlova 18
7. Lamingtons 20
8. Beef Bolognese 22
9. Chicken stir fry 24
10. Bangers and Mash 26
11. Chicken Parmigiana 28
12. Chiko Roll 30
13. Dim Sims 32
14. Grilled Barramundi 34
15. Gluten-free pizza 36
16. Grilled Lemon Herb Chicken 38
17. Kangaroo burger 40
18. Sizzling garlic prawns with rice 42
19. Pan-fried salmon with quinoa 44
20. Mushroom risotto 46
21. Grilled pork chop with mashed sweet potato 48
22. Grilled lamb chops with veggies 50
23. Lamb shanks 52
24. Roast beef with veggies 54
25. Garlic Butter Prawns with Salad 56
 Meat Pie
A meat pie is a savory pastry dish that is popular in Australia. The dish
typically consists of a filling of meat and gravy that is baked inside a pastry crust.
The filling of the meat pie can be made with a variety of meats, including beef, lamb,
pork, chicken, or even kangaroo. The meat is usually diced or minced and cooked
with onions, garlic, and other spices to create a flavorful mixture.
The gravy is made by thickening beef or chicken stock with flour or cornstarch,
which gives the filling a thick and rich consistency. The pastry crust of the meat
pie can be made with either shortcuts pastry or puff pastry. Shortcuts pastry is a
simple mixture of flour, butter, and water, while puff pastry is made by layering
butter between thin layers of dough to create a flaky and light texture. Meat pies
can be enjoyed as a snack or as a main meal. They are often served with tomato
sauce (ketchup) or gravy on top. In Australia, meat pies are often served at sporting
events, such as football or cricket games, and are considered a quintessential part
of Australian cuisine.
8
Ingredients:
• 1 lb (450 g) lean ground beef or lamb
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 cup beef or chicken stock
• 2 tbsp all-purpose flour
• 2 tbsp water
• Salt and pepper, to taste
• 1 sheet of store-bought puff pastry
• 1 egg, beaten

Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large skillet, cook the ground beef or lamb over medium heat until
browned, stirring occasionally.
3. Add the onion and garlic to the skillet and cook for another 2-3 minutes
until softened.
4. Stir in the tomato paste and Worcestershire sauce and cook for another
minute.
5. In a small bowl, whisk together the flour and water to create a slurry.
6. Add the beef or chicken stock to the skillet and bring to a simmer.
7. Add the flour slurry to the skillet and stir well to combine. Cook for 2-3
minutes until the mixture has thickened. Season with salt and pepper to
taste.
8. Transfer the meat mixture to a 9-inch (23 cm) pie dish.
9. Roll out the puff pastry sheet on a floured surface until it is slightly larger
than the pie dish.
10. Carefully place the puff pastry sheet on top of the meat mixture, trimming
any excess pastry around the edges.
11. Brush the beaten egg over the top of the pastry.
12. Cut a small slit in the center of the pastry to allow steam to escape.
13. Bake the meat pie in the preheated oven for 25-30 minutes or until the
pastry is golden brown and crispy.
14. Remove the meat pie from the oven and let it cool for a few minutes before
serving.
9
 Sausage Roll
An Australian sausage roll is a popular snack or breakfast item that consists of a
sausage filling wrapped in a flaky pastry crust. The sausage filling is typically made
from ground pork or beef, mixed with breadcrumbs, herbs, and spices.
The mixture is seasoned with salt, pepper, and other flavourings, such as onion,
garlic, or paprika, to create a savoury and aromatic filling. The sausage filling is
then rolled into a sausage shape and wrapped in a thin layer of puff pastry.
The pastry crust of the Australian sausage roll is made from puff pastry, which is
a light and flaky pastry made by layering butter between thin layers of dough.
The pastry is rolled out and wrapped around the sausage filling, creating a long
cylinder shape. The sausage roll is then sliced into smaller pieces, usually about
3-4 inches long, and baked until the pastry is golden brown and crispy. Australian
sausage rolls can be enjoyed hot or cold and are often served with tomato sauce
(ketchup) or other condiments, such as mustard or BBQ sauce. They are a popular
snack for on-the-go or as a breakfast item and can be found in bakeries and cafes
throughout Australia.
10
Ingredients:
• 1 lb (450 g) ground pork
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp dried mixed herbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup breadcrumbs
• 1 sheet of store-bought puff pastry
• 1 egg, beaten
• Tomato sauce (ketchup), for serving

Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, mix together the ground pork, onion, garlic, mixed herbs,
salt, pepper, and breadcrumbs until well combined.
3. Roll out the puff pastry sheet on a floured surface and cut it into 4 equal
rectangles.
4. Divide the sausage mixture into 4 portions and shape each portion into a
long sausage shape that will fit down the center of each pastry rectangle.
5. Place the sausage filling on each rectangle and brush the edges with the
beaten egg.
6. Roll the pastry around the sausage filling and press the edges together to
seal.
7. Cut each sausage roll into 3-4 pieces and place them on a lined baking sheet,
seam-side down.
8. Brush the beaten egg over the top of the sausage rolls.
9. Bake the sausage rolls in the preheated oven for 20-25 minutes or until the
pastry is golden brown and crispy.
10. Remove the sausage rolls from the oven and let them cool for a few minutes
before serving with tomato sauce (ketchup) or other condiments, if desired.
11
 Fish and Chips
Australian fish and chips are a popular dish in Australia that is commonly enjoyed
as a casual meal or takeaway food. It consists of battered or breaded fish that is
deep-fried until golden and crispy, served with thick-cut chips (fries) and usually
accompanied by tartar sauce and lemon wedges. The fish used in Australian fish
and chips is often a white-fleshed fish, such as cod, haddock, or flathead, that is
coated in a mixture of flour, salt, and pepper before being dipped in a beer batter
or breadcrumbs. The batter or breadcrumbs provide a crispy coating that protects
the delicate fish inside from overcooking during the frying process. Tartar sauce is
a common accompaniment to Australian fish and chips. It is a creamy sauce made
from mayonnaise, pickles, capers, and sometimes herbs, such as parsley or dill.
Lemon wedges are also served alongside the dish, which can be squeezed over the
fish and chips to add a tangy freshness. It is a classic dish that has been enjoyed by
generations of Australians and remains a popular meal today.
12
Ingredients:
• 4 white-fleshed fish fillets (such as cod, haddock, or flathead)
• 1 cup (125g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) cold beer
• 4 large potatoes, peeled and cut into thick chips (fries)
• Vegetable oil, for frying
• Salt and vinegar, to serve
• Tartar sauce and lemon wedges, for serving

Instructions:
1. In a large bowl, whisk together the flour, baking powder, and salt.
Gradually pour in the cold beer while whisking until the batter is smooth
and free of lumps. Set aside.
2. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment
paper.
3. Rinse the fish fillets and pat them dry with paper towels. Season with salt
and pepper.
4. Heat a large pot of vegetable oil over medium-high heat until it reaches
180°C (350°F).
5. Dip each fish fillet into the batter, letting any excess drip off, and carefully
place it in the hot oil. Fry the fish for about 5-7 minutes, until the batter is
golden brown and crispy, and the fish is cooked through. Use a slotted
spoon to remove the fish from the oil and place it on the prepared baking
sheet to drain.
6. Meanwhile, add the potato chips to the hot oil and fry for about 8-10
minutes, until they are golden and crispy. Use a slotted spoon to remove the
chips from the oil and place them on a paper towel-lined plate to drain any
excess oil.
7. Season the chips with salt and vinegar, to taste.
8. Serve the fish and chips hot, with tartar sauce and lemon wedges on the side.

13
 Roast Lamb
Australian roast lamb is a classic and beloved dish in Australia, often served as the
centrepiece of a special meal or holiday celebration. It typically consists of a whole
leg of lamb that has been seasoned with herbs and spices and roasted in the oven
until tender and juicy. To prepare Australian roast lamb, the leg of lamb is
typically scored with a sharp knife to help the seasonings penetrate the meat.
A mixture of herbs such as rosemary, thyme, and garlic, as well as salt and pepper,
is rubbed over the lamb to infuse it with flavour. The cooking time can vary
depending on the size of the leg of lamb, but a general rule of thumb is to cook it
for 20 minutes per pound of meat. Once the lamb is cooked, it is removed from
the oven and allowed to rest for several minutes before being carved into slices
and served. It is typically accompanied by roasted vegetables, such as potatoes,
carrots, and onions, as well as a rich gravy made from the pan drippings.
Australian roast lamb is a popular dish for special occasions and family
gatherings, and is often served with a side of mint sauce or jelly to complement
the flavours of the lamb. It is a hearty and delicious meal that has been enjoyed by
Australians for generations, and remains a staple of Australian cuisine today.
14
Ingredients:
• 1 leg of lamb (approximately 2-2.5 kg / 4.5-5.5 lbs)
• 4 garlic cloves, peeled and sliced
• 4 sprigs of fresh rosemary
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 large potatoes, peeled and cut into chunks
• 4 carrots, peeled and cut into chunks
• 2 onions, peeled and cut into wedges
• 1 cup (240 ml) beef or chicken broth
• 2 tablespoons all-purpose flour

Instructions:
1. Preheat the oven to 180°C (350°F).
2. Place the leg of lamb in a large roasting pan.
3. Using a sharp knife, make several slits in the lamb and insert the garlic slices
and rosemary sprigs into the slits.
4. Rub the lamb with olive oil and season generously with salt and pepper.
5. Add the potatoes, carrots, and onions to the roasting pan, arranging them
around the lamb.
6. Pour the broth into the roasting pan.
7. Cover the roasting pan with aluminium foil and roast in the oven for 2 to 2
1/2 hours, or until the lamb is cooked to your desired doneness
(for medium-rare, cook to an internal temperature of 63°C / 145°F).
8. Remove the foil from the roasting pan and continue to roast for an addition
al 20-30 minutes, or until the lamb and vegetables are golden brown.
9. Remove the lamb from the roasting pan and let it rest for 10-15 minutes
before carving.
10. Meanwhile, make the gravy: Pour the juices and vegetables from the
roasting pan into a saucepan and bring to a simmer. In a separate bowl, mix
the flour with a small amount of cold water to make a smooth paste. Slowly
add the flour mixture to the simmering liquid, whisking constantly, until the
gravy thickens.
11. Carve the lamb into slices and serve with the roasted vegetables and gravy.
15
 BBQ Chicken
Australian BBQ chicken is a popular dish in Australia, especially during the
warmer months when barbecuing is a favourite pastime. It consists of a whole
chicken that has been marinated and grilled to perfection on a barbecue grill.
In addition to the marinated chicken, many Australians like to grill vegetables
such as capsicum (bell peppers), onions, and zucchini alongside the chicken for a
complete meal. The grilled vegetables can be served as a side dish or used to make
a salad. Australian BBQ chicken is a delicious and easy-to-prepare dish that is
perfect for a family dinner or a backyard barbecue. It is often served with a
variety of condiments such as barbecue sauce, hot sauce, or salsa, and is a
favourite among Australians of all ages.
16
Ingredients:
• 1 whole chicken (about 1.5-2 kg)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:
1. Preheat a barbecue grill to medium-high heat.
2. In a small bowl, mix together the olive oil, garlic, paprika, cumin, oregano,
salt, and pepper.
3. Rinse the chicken and pat dry with paper towels.
4. Rub the chicken all over with the spice mixture, making sure to get it in all
the nooks and crannies.
5. Place the chicken on the barbecue grill, breast side up, and cook for about
30-40 minutes, or until the skin is golden brown and crispy.
6. Flip the chicken over and cook for an additional 20-30 minutes, or until the
internal temperature of the chicken reaches 75°C (165°F) on an instant-read
thermometer.
7. Remove the chicken from the grill and let it rest for 10 minutes before
carving.
8. Serve the chicken with lemon wedges on the side.

17
 Pavlova
Australian pavlova is a dessert that is popular in Australia and New Zealand, and
is named after the famous Russian ballerina Anna Pavlova. It is a meringue-based
dessert that is typically topped with whipped cream and fresh fruits such as kiwi,
strawberries, and passion fruit. Once the pavlova is cooled, it is topped with
whipped cream and fresh fruits of your choice. The combination of the crispy
meringue shell, the soft and chewy inside, and the creamy whipped topping and
fresh fruit makes for a delicious and refreshing dessert that is perfect for any
occasion. Australian pavlova is a beloved dessert in Australia, and is often served
at holiday gatherings and celebrations such as Christmas, Easter, and Australia
Day. It is a relatively simple dessert to make, but requires patience and attention to
detail to get the perfect texture and crispness.
18
Ingredients:
• 4 large egg whites, at room temperature
• 1 cup caster sugar
• 1 teaspoon cornstarch
• 1 teaspoon white vinegar
• 1 cup whipped cream
• Fresh fruit of your choice (such as kiwi, strawberries, passion fruit)

Instructions:
1. Preheat your oven to 150°C (300°F).
2. Line a baking sheet with parchment paper.
3. In a large mixing bowl, beat the egg whites with an electric mixer on
medium-high speed until stiff peaks form.
4. Gradually add the sugar, one tablespoon at a time, while continuing to beat
the egg whites until the mixture is thick and glossy.
5. Add the corn-starch and vinegar to the egg white mixture and gently fold
them in until fully incorporated.
6. Spoon the mixture onto the prepared baking sheet, using a spatula to
smooth it into a round shape with slightly raised edges.
7. Bake the pavlova for about 1 hour, or until the outside is crisp and the inside
is soft and marshmallow-like.
8. Turn off the oven and let the pavlova cool in the oven with the door slightly
ajar for about 1 hour.
9. Once the pavlova is cooled, top it with whipped cream and fresh fruit of
your choice.

19
 Lamingtons
Lamingtons are a traditional dessert that is popular in Australia and New
Zealand. They are small sponge cakes that are dipped in chocolate icing and then
rolled in desiccated coconut. Lamingtons are typically served as a sweet treat,
either as an afternoon tea or as a dessert after dinner. To make Australian
Lamingtons, a simple sponge cake is baked and then cut into small squares.
The squares are then coated in a chocolate icing that is made by melting together
cocoa powder, butter, and milk. Once the squares are coated in the icing, they are
rolled in desiccated coconut, which gives them a distinctive texture and
flavour. The origins of Lamingtons are somewhat disputed, but they are believed
to have been named after Lord Lamington, who was the Governor of Queensland
from 1896 to 1901. According to legend, Lamington’s cook accidentally dropped
a sponge cake into a bowl of chocolate and coconut, and the Governor enjoyed it
so much that he asked for it to be served again. Today, Lamingtons are a beloved
dessert in Australia, and are often sold in bakeries and cafes across the country.
20
Ingredients:
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 2 cups desiccated coconut
• 2 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup unsalted butter
• 1/2 cup milk
Instructions:
1. Preheat your oven to 350°F (175°C).
2. Grease and line a 9-inch square baking pan with parchment paper.
3. In a medium bowl, whisk together the flour, baking powder, and salt.
4. In a separate large mixing bowl, cream the butter and sugar together until
light and fluffy, using an electric mixer on medium speed.
5. Add the eggs, one at a time, and beat well after each addition.
6. Stir in the vanilla extract.
7. Gradually add the flour mixture to the butter mixture, alternating with the
milk, and beat until the batter is smooth.
8. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a
toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire
rack to cool completely.
10. Once the cake has cooled, cut it into 16 equal squares.
11. In a medium bowl, combine the desiccated coconut and set aside.
12. In a saucepan, combine the powdered sugar, cocoa powder, butter, and milk,
and stir over low heat until the mixture is smooth and melted.
13. Dip each cake square into the chocolate mixture, making sure to coat it
evenly on all sides.
14. Immediately roll the coated square in the desiccated coconut, pressing the
coconut into the chocolate to help it stick.
15. Place the coated squares on a wire rack to set, for about 20 minutes, before
serving.
21
 Beef Bolognese
Gluten-Free Beef Bolognese is a delicious and hearty Italian dish made with
gluten-free ingredients. It features a rich and flavorful meat sauce, typically served
over gluten-free pasta or zucchini noodles. Here’s a description of Gluten-Free Beef
Bolognese:

The dish starts with ground beef, which is browned in a skillet or saucepan.
The beef is cooked until it’s nicely browned, breaking it up into small pieces as it
cooks to achieve a crumbly texture. Gluten-free ingredients are used to ensure that
the sauce is safe for individuals with gluten sensitivities or dietary restrictions.
After browning the beef, diced onions, minced garlic, and sometimes carrots and
celery are added to the pan. These vegetables add depth and sweetness to the sauce.
They are sautéed until they become tender and fragrant, releasing their flavors.

22
Ingredients:
• 1 pound (450 grams) gluten-free ground beef
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 can (14 ounces or 400 grams) gluten-free crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Olive oil for cooking
• Gluten-free pasta or zucchini noodles for serving
• Grated Parmesan cheese and fresh basil (optional, for garnish)
Instructions:
1. Heat a tablespoon of olive oil in a large skillet or saucepan over medium heat.
2. Add the diced onion, minced garlic, finely diced carrot, and finely diced celery to
the pan. Sauté the vegetables until they are softened and fragrant, about 5
minutes.
3. Push the vegetables to one side of the pan and add the ground beef to the other
side. Break up the beef into small pieces with a spatula or wooden spoon and
cook until browned, stirring occasionally.
4. Once the beef is browned, combine it with the sautéed vegetables in the pan.
Stir well to combine.
5. Add the gluten-free crushed tomatoes, tomato paste, dried oregano, dried basil,
and dried thyme to the pan. Stir to combine all the ingredients.
6. Reduce the heat to low and let the sauce simmer for about 30 minutes, allowing
the flavors to meld together. Stir occasionally to prevent sticking and to ensure
even cooking.
7. While the sauce is simmering, cook the gluten-free pasta or prepare the zucchini
noodles according to the package instructions.
8. Taste the Bolognese sauce and season with salt and pepper according to your
preference.
9. Once the sauce is done simmering, it’s ready to be served. Drain the cooked pasta
or zucchini noodles and divide them among four plates or bowls.
10. Spoon the Gluten-Free Beef Bolognese sauce over the pasta or zucchini noodles.
Ensure that each portion is generously coated with the sauce.
11. If desired, garnish with grated Parmesan cheese and fresh basil leaves.
23
 Chicken stir fry
Gluten-free Chicken and Vegetable Stir-Fry is a quick, flavorful, and nutritious
dish that combines tender pieces of chicken with a vibrant medley of fresh
vegetables. This stir-fry is gluten-free, allowing individuals with gluten
sensitivities or dietary restrictions to enjoy a delicious and healthy meal.
Here’s a description of this dish:

The dish starts with boneless, skinless chicken breasts or thighs, which are thinly
sliced into bite-sized pieces. The chicken is seasoned and cooked in a hot wok or
skillet with a gluten-free sauce that adds depth and flavor.
Common gluten-free sauce options include gluten-free soy sauce or tamari,
along with other ingredients like garlic, ginger, honey, or chili sauce for added
sweetness, tang, or heat.

24
Ingredients:
• 4 boneless, skinless chicken breasts or 8 boneless, skinless chicken thighs,
thinly sliced
• 2 tablespoons gluten-free soy sauce or tamari
• 2 tablespoons gluten-free oyster sauce (optional)
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon honey or another sweetener of your choice (optional)
• 2 tablespoons vegetable oil
• 1 medium onion, thinly sliced
• 2 bell peppers, thinly sliced
• 2 cups broccoli florets
• 1 cup snap peas
• Salt and pepper to taste
• Steamed rice or gluten-free noodles for serving

Instructions:
1. In a small bowl, combine the gluten-free soy sauce or tamari, gluten-free
oyster sauce (if using), minced garlic, grated ginger, and honey. Mix well to
create the stir-fry sauce. Set aside.
2. Heat one tablespoon of vegetable oil in a large wok or skillet over
medium-high heat.
3. Add the sliced chicken to the pan and season with salt and pepper. Stir-fry
the chicken until it is cooked through and no longer pink, about 5-7
minutes. Remove the chicken from the pan and set it aside.
4. In the same pan, add another tablespoon of vegetable oil. Add the sliced
onion, bell peppers, broccoli florets, and snap peas. Stir-fry the vegetables
for about 4-5 minutes, or until they are crisp-tender. Adjust the cooking
time based on your preference for the texture of the vegetables.
5. Return the cooked chicken to the pan with the vegetables.
6. Pour the stir-fry sauce over the chicken and vegetables. Stir everything
together to coat the ingredients evenly with the sauce. Cook for an
additional 1-2 minutes to allow the flavors to meld.
7. Taste and adjust the seasoning with salt and pepper if needed.
8. Remove the pan from the heat.
9. Serve the gluten-free Chicken and Vegetable Stir-Fry over steamed rice or
gluten-free noodles.
25
 Bangers and Mash
Bangers and Mash is a traditional Australian dish made with sausages and
mashed potatoes, typically served with onion gravy. It is a hearty and
comforting meal that is popular across the country and can be customized with
different types of sausages and seasonings.

26
Ingredients:
• 4-6 sausages (pork, beef, or lamb)
• 4 large potatoes, peeled and chopped
• 1/2 cup milk
• 2 tbsp butter
• Salt and pepper, to taste
• 1 large onion, sliced
• 1 tbsp olive oil
• 1 tbsp plain flour
• 1 cup beef stock
• 1 tsp Worcestershire sauce (optional)

Instructions:
1. Begin by boiling the potatoes in a large pot of salted water until they are
tender, which should take around 20-25 minutes.
2. While the potatoes are boiling, heat the olive oil in a frying pan over
medium heat. Add the sliced onions and cook, stirring occasionally, for
about 10 minutes, or until they are soft and caramelized.
3. In another frying pan, cook the sausages over medium-high heat until they
are browned on all sides and cooked through, which should take around
10-15 minutes.
4. Once the potatoes are tender, drain them and return them to the pot.
Add the butter and milk and mash them together until smooth and creamy.
Season with salt and pepper to taste.
5. To make the gravy, sprinkle the flour over the caramelized onions in the
frying pan and stir to combine. Gradually add the beef stock and stir until
the mixture thickens. Add Worcestershire sauce if desired, and season with
salt and pepper to taste.
6. Serve the sausages on top of a bed of creamy mashed potatoes, and pour the
onion gravy over the top.

27
 Chicken Parmigiana
Chicken Parmigiana, also known as “chicken parma” or “parmi”, is a popular
Australian pub dish that consists of a breaded and fried chicken breast topped
with tomato sauce, ham or bacon, and melted cheese. It is usually served with
a side of chips (fries) or salad. To make chicken parmigiana, a chicken breast is
flattened and coated in breadcrumbs, then fried until golden brown. It is then
topped with tomato sauce, usually a homemade marinara sauce or canned tomato
puree, and slices of ham or bacon. Finally, grated cheese, typically mozzarella or
cheddar, is sprinkled on top and the dish is baked until the cheese is melted and
bubbly. Chicken Parmigiana is a comforting and filling dish that is perfect for a
casual dinner or lunch. It is often served in pubs and restaurants across Australia
and can also be found in many home kitchens. It can be customized with different
types of cheese or sauce and can be made gluten-free by using gluten-free
breadcrumbs.
28
Ingredients:
• 4 boneless, skinless chicken breasts
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 eggs, beaten
• 1/2 cup all-purpose flour
• Salt and pepper, to taste
• 1 cup marinara sauce
• 4 slices of ham or bacon
• 1 cup grated mozzarella cheese

Instructions:
1. Preheat your oven to 200°C (400°F).
2. Place the chicken breasts between two sheets of plastic wrap and use a meat
mallet to flatten them to an even thickness.
3. In a shallow dish, mix together the breadcrumbs and Parmesan cheese.
4. In another shallow dish, beat the eggs.
5. In a third shallow dish, add the flour and season with salt and pepper.
6. Dip each chicken breast first in the flour mixture, then in the beaten eggs,
and finally in the breadcrumb mixture, making sure to coat each piece
evenly.
7. Heat a large skillet over medium-high heat and add enough oil to coat the
bottom of the pan. Add the chicken breasts and cook for about 4-5 minutes
on each side, or until golden brown and crispy.
8. Remove the chicken breasts from the skillet and place them in a baking
dish.
9. Spoon marinara sauce over each chicken breast, then top each one with a
slice of ham or bacon and grated mozzarella cheese.
10. Bake the chicken parmesan in the preheated oven for 15-20 minutes, or
until the cheese is melted and bubbly.
11. Serve with a side of chips or salad.
29
 Chiko Roll
Chiko Roll is a popular Australian snack food that was invented in 1951 by Frank
McEncroe, a Bendigo-based chef. It is a cylindrical-shaped snack that resembles a
spring roll, but is filled with a unique combination of meats, vegetables, and
spices. Chiko Rolls are commonly served with tomato sauce or sweet chili sauce,
and can be found in most Australian takeaway shops, convenience stores, and
sporting venues. Over the years, the recipe for Chiko Roll has undergone minor
changes, but the basic concept has remained the same. It has become an iconic
Australian food and is often associated with Australian culture and traditions.

30
Ingredients:
• 4 Chiko Roll pastry sheets
• 250g ground beef
• 1 cup shredded cabbage
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 1/2 cup chopped green beans
• 1/2 cup cooked barley
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp curry powder
• 2 tbsp vegetable oil
• 2 cups vegetable oil for frying

Instructions:
1. Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat. Add
ground beef and cook until browned, stirring occasionally.
2. Add chopped onion, celery, carrots, green beans, shredded cabbage, cooked
barley, salt, black pepper, and curry powder to the skillet. Stir well and cook
for 5-7 minutes until the vegetables are tender.
3. Remove the skillet from the heat and let the mixture cool down to room
temperature.
4. Place a Chiko Roll pastry sheet on a clean surface, with the pointy end
facing you. Spoon 1/4 of the filling onto the pastry sheet, leaving a small
border around the edges.
5. Fold the bottom corner over the filling, then fold in the sides, and roll up
tightly.
6. Repeat the process with the remaining pastry sheets and filling.
7. Heat 2 cups of vegetable oil in a deep fryer or a large pot over medium heat.
8. Once the oil is hot, carefully place the Chiko Rolls in the oil, one at a time.
Fry for 3-5 minutes or until the rolls are golden brown and crispy.
9. Remove the Chiko Rolls from the oil using a slotted spoon and place them
on a paper towel-lined plate to drain any excess oil.
10. Serve the Chiko Rolls hot with tomato sauce or sweet chili sauce on the side.

31
 Dim Sims
Dim Sims are a type of Chinese-inspired dumpling that is popular in Australia
and New Zealand. They are a steamed or deep-fried snack food that typically
consists of a meat or vegetable filling wrapped in a thin pastry shell. They are a
popular snack food and are commonly enjoyed as a quick and easy meal or a
party appetizer. Overall, Dim Sims are a delicious and convenient snack food that
has become a staple of Australian and New Zealand cuisine, reflecting the
multicultural influences of the region.

32
Ingredients:
• 16 wonton wrappers
• 250g minced pork
• 1 cup finely shredded cabbage
• 1/2 cup chopped onion
• 1/2 cup chopped shiitake mushrooms
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 garlic clove, minced
• 1/2 tsp sugar
• 2 tbsp cornstarch
• 2 tbsp water
• Vegetable oil for frying
• Soy sauce or sweet chili sauce for serving

Instructions:
1. In a large bowl, mix together minced pork, shredded cabbage, chopped
onion, shiitake mushrooms, soy sauce, oyster sauce, sesame oil, grated
ginger, minced garlic, and sugar.
2. In a small bowl, mix cornstarch and water to create a slurry.
3. Take a wonton wrapper and place a spoonful of filling in the center. Use
your fingers to moisten the edges of the wrapper with the cornstarch slurry.
4. Fold the wrapper in half to form a rectangle, then use your fingers to seal
the edges and create a pleated edge on one side.
5. Repeat the process with the remaining wrappers and filling.
6. Heat vegetable oil in a deep fryer or a large pot over medium heat. Once the
oil is hot, carefully place the Dim Sims in the oil, a few at a time, and fry for
3-5 minutes or until golden brown and crispy.
7. Remove the Dim Sims from the oil using a slotted spoon and place them on
a paper towel-lined plate to drain any excess oil.
8. Serve the Dim Sims hot with soy sauce or sweet chili sauce on the side.

33
 Grilled Barramundi
Grilled Barramundi is a delicious and healthy dish that is popular in Australia and
Southeast Asia. Barramundi is a type of fish that is native to the waters of
northern Australia and is known for its delicate, flaky flesh and mild flavor.
To prepare Grilled Barramundi, the fish is seasoned with a combination of herbs
and spices, then grilled over an open flame or on a barbecue. The fish can be
served on its own or with a variety of sides such as vegetables, rice, or salad.

34
Ingredients:
• 4 Barramundi fillets, about 6 oz each
• 1 lemon, sliced
• 2 garlic cloves, minced
• 2 tbsp fresh thyme leaves, chopped
• 2 tbsp fresh rosemary leaves, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions:
1. Preheat your grill to medium-high heat.
2. In a small bowl, mix together minced garlic, fresh thyme leaves, fresh
rosemary leaves, salt, and black pepper.
3. Brush the Barramundi fillets with olive oil and sprinkle the herb mixture
evenly over both sides of the fish.
4. Place the fish on the grill and cook for 3-4 minutes on each side, or until the
flesh is opaque and flakes easily with a fork.
5. Remove the fish from the grill and let it rest for 1-2 minutes.
6. Serve the Grilled Barramundi hot with lemon slices on the side.

35
 Gluten-free pizza
Gluten-free pizza is a variant of traditional pizza that is specifically prepared
without gluten, a protein found in wheat, barley, and rye. The crust of this pizza is
typically made using alternative gluten-free flours such as rice flour, almond flour,
or cornmeal, along with other ingredients like tapioca starch or xanthan gum that
help bind the dough together. The toppings for Australian gluten-free pizza can
vary widely, just like traditional pizza. However, popular toppings include
tomato sauce, cheese, vegetables like mushrooms, bell peppers, onions, and olives,
and meats like ham, chicken, or bacon. Some pizza shops may also offer unique
toppings like kangaroo meat, which is native to Australia. Gluten-free pizza has
become increasingly popular in Australia in recent years, as more people are
diagnosed with celiac disease or gluten sensitivity. It is also a popular option for
those who simply choose to avoid gluten in their diet.
36
Ingredients:
• 2 cups gluten-free all-purpose flour
• 1 teaspoon salt
• 1 tablespoon instant yeast
• 1 tablespoon sugar
• 1/4 cup olive oil
• 1/2 cup warm water

For the toppings:

• 1 cup tomato sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup sliced mushrooms
• 1/2 cup sliced bell peppers
• 1/4 cup sliced black olives
• 1/4 cup sliced red onions
• Salt and pepper, to taste

Instructions:
1. Preheat your oven to 425°F (220°C) and prepare a baking sheet with
parchment paper.
2. In a large bowl, whisk together the gluten-free flour, salt, instant yeast, and
sugar.
3. Add the olive oil and warm water, and stir until the dough forms a ball.
4. Knead the dough for a few minutes until it’s smooth and elastic.
5. Place the dough on the prepared baking sheet and press it out with your
hands until it’s about 1/4 inch thick.
6. Spread the tomato sauce over the crust, leaving about 1/2 inch around the
edges.
7. Sprinkle the shredded mozzarella cheese over the tomato sauce, followed by
the sliced mushrooms, bell peppers, black olives, and red onions.
8. Season with salt and pepper to taste.
9. Bake the pizza in the preheated oven for 15-20 minutes or until the crust is
golden brown and the cheese is melted and bubbly.
10. Remove the pizza from the oven and let it cool for a few minutes before
slicing and serving.

37
 Grilled Lemon Herb Chicken
Gluten-free Grilled Lemon Herb Chicken is a flavorful and delicious dish made
with marinated chicken breasts or thighs that are grilled to perfection.
The marinade is the key to infusing the chicken with tangy lemon and aromatic
herbs, resulting in a juicy and tender final product. Here’s a description of the dish:
The chicken is first marinated to enhance its flavor and tenderness. A mixture of
fresh herbs, such as rosemary, thyme, and parsley, is finely chopped and combined
with olive oil, freshly squeezed lemon juice, minced garlic, salt, and pepper.
The marinade is then poured over the chicken, ensuring that each piece is thoroughly
coated, and left to marinate for at least 30 minutes or longer to allow the flavors to
penetrate the meat.

38
Ingredients:
• 4 boneless, skinless chicken breasts or 8 boneless, skinless chicken thighs
• 3 tablespoons olive oil
• 3 tablespoons freshly squeezed lemon juice
• 2 cloves garlic, minced
• 2 tablespoons fresh herbs (such as rosemary, thyme, and parsley), finely
chopped
• Salt and pepper to taste

Instructions:
1. In a bowl, combine the olive oil, lemon juice, minced garlic, fresh herbs, salt,
and pepper. Whisk the ingredients together until well combined.
2. Place the chicken breasts or thighs in a shallow dish or a resealable plastic
bag.
3. Pour the marinade over the chicken, ensuring that each piece is evenly
coated. Massage the marinade into the chicken to ensure it’s well distributed.
If using a plastic bag, seal it tightly, removing any excess air.
4. Let the chicken marinate in the refrigerator for at least 30 minutes. For more
intense flavor, you can marinate it for up to 4 hours.
5. Preheat your grill to medium-high heat.
6. Once the grill is hot, remove the chicken from the marinade, allowing any
excess marinade to drip off.
7. Place the chicken on the grill and close the lid. Cook the chicken for about
6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
Cooking times may vary depending on the thickness of the chicken pieces.
8. While grilling, avoid constantly flipping the chicken to allow for better
caramelization and grill marks.
9. Once the chicken is cooked through, transfer it to a platter and let it rest for
a few minutes before serving. This allows the juices to redistribute, ensuring
moist and tender chicken.
10. Serve the Grilled Lemon Herb Chicken with your choice of side dishes, such
as roasted vegetables, a fresh green salad, or gluten-free grains like quinoa
or rice.
39
 Kangaroo burger
Kangaroo burger on a gluten-free bun is a unique and delicious dish that features
a juicy patty made from ground kangaroo meat. Kangaroo meat is lean, flavorful,
and a good source of protein, making it a healthy alternative to traditional beef
burgers. The patty is seasoned with salt and pepper and mixed with egg and
gluten-free breadcrumbs to help hold its shape. The burger is served on a
gluten-free bun, which is typically made from a blend of gluten-free flours, such
as rice flour, potato starch, and tapioca flour. The bun is soft, slightly sweet, and
has a texture that’s similar to traditional buns. It’s also free of gluten, which makes
it safe for those with celiac disease or gluten intolerance. The Kangaroo burger
is often topped with lettuce, tomato, onion, and other desired toppings, such as
cheese, bacon, or avocado. These toppings add flavor and texture to the burger,
making it a satisfying meal.
40
Ingredients:
• 1 pound ground kangaroo meat
• 1 egg
• 1/2 cup gluten-free breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 gluten-free hamburger buns
• Lettuce, tomato, onion, and any other desired toppings
• Olive oil or cooking spray

Instructions:
1. In a large bowl, mix together the ground kangaroo meat, egg, gluten-free
breadcrumbs, salt, and pepper until well combined.
2. Divide the mixture into four equal portions and shape each portion into a
patty about 1/2-inch thick.
3. Heat a grill, grill pan, or skillet over medium-high heat. Brush the grates or
pan with olive oil or cooking spray.
4. Cook the kangaroo burgers for 3-4 minutes per side, or until browned and
cooked through.
5. While the burgers are cooking, prepare the gluten-free buns according to
package instructions.
6. Assemble the burgers by placing a kangaroo patty on each bun, then adding
lettuce, tomato, onion, and any other desired toppings.
7. Serve immediately and enjoy your delicious and unique kangaroo burgers!

41
 Sizzling garlic prawns with rice
Sizzling garlic prawns with rice is a popular seafood dish that is bursting with
flavor. The prawns are cooked in a sizzling hot pan with garlic, butter, and herbs
until they are tender and juicy. To make this dish, large prawns are typically used
and are cleaned, deveined, and seasoned with salt and pepper. The prawns are
then cooked in a hot pan with minced garlic, butter, and herbs, such as parsley
and thyme, until they are pink and cooked through. The heat from the pan creates
a sizzling sound, which adds to the excitement and anticipation of the dish.
Once the prawns are cooked, they are typically served on a bed of fluffy white
rice, which helps to soak up the flavorful sauce. The sauce is made by combining
the garlic butter from the pan with lemon juice, white wine, and a pinch of red
pepper flakes. This creates a tangy and slightly spicy sauce that complements the
sweet and succulent prawns perfectly. The dish is often garnished with chopped
fresh herbs and lemon wedges, which add a burst of freshness and a pop of color
to the plate. Overall, Australian sizzling garlic prawns with rice is a delicious and
satisfying seafood dish that is perfect for any occasion.
42
Ingredients:
• 1 pound large prawns, peeled and deveined
• 4 cloves garlic, minced
• 4 tablespoons butter
• 1 tablespoon olive oil
• 1/4 cup white wine
• 1 lemon, juiced
• 1/4 teaspoon red pepper flakes
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• Salt and pepper, to taste
• 2 cups cooked white rice

Instructions:
1. In a large bowl, mix together the ground kangaroo meat, egg, gluten-free
breadcrumbs, salt, and pepper until well combined.
2. Divide the mixture into four equal portions and shape each portion into a
patty about 1/2-inch thick.
3. Heat a grill, grill pan, or skillet over medium-high heat. Brush the grates or
pan with olive oil or cooking spray.
4. Cook the kangaroo burgers for 3-4 minutes per side, or until browned and
cooked through.
5. While the burgers are cooking, prepare the gluten-free buns according to
package instructions.
6. Assemble the burgers by placing a kangaroo patty on each bun, then adding
lettuce, tomato, onion, and any other desired toppings.
7. Serve immediately and enjoy your delicious and unique kangaroo burgers!

43
 Pan-fried salmon with quinoa
Pan-fried salmon with quinoa is a healthy and delicious dish that is packed with
flavor and nutrients. The salmon is cooked until it is crispy on the outside and
tender and flaky on the inside, while the quinoa provides a nutty and satisfying
base for the dish. To make this dish, a fillet of fresh salmon is typically used and is
seasoned with salt and pepper. The salmon is then pan-fried in a hot skillet with
a small amount of oil until it is golden brown on the outside and cooked to the
desired level of doneness on the inside. The quinoa is cooked separately in a pot
of boiling water until it is tender and fluffy. Quinoa is a nutritious grain that is
high in protein, fiber, and essential vitamins and minerals, making it an excellent
choice for a healthy and balanced diet.
44
Ingredients:
• 4 salmon fillets, skin-on
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 cup quinoa
• 2 cups water
• 1/2 teaspoon salt
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1/2 cup cherry tomatoes, halved
• 1/2 cup chopped cucumber
• 1 avocado, diced
• 1 lemon, juiced

Instructions:
1. Rinse the quinoa in a fine-mesh sieve under running water, then add it to
a medium pot with 2 cups of water and 1/2 teaspoon of salt. Bring to a boil,
then reduce the heat to low, cover, and simmer for 15-20 minutes or until
the water is absorbed and the quinoa is tender. Fluff with a fork and stir in
the parsley, cilantro, cherry tomatoes, cucumber, avocado, and lemon juice.
2. Season the salmon fillets with salt and pepper on both sides.
3. In a large skillet, heat the olive oil over medium-high heat. When hot, add
the salmon fillets, skin-side down. Cook for 5-6 minutes, then flip and cook
for an additional 2-3 minutes or until cooked through.
4. Serve the salmon fillets on a bed of the quinoa salad.

45
 Mushroom risotto
Mushroom risotto is a classic Italian dish that has been adapted and popularized
in Australia. This creamy and flavorful dish is made with arborio rice, a
short-grain rice that has a high starch content, which gives the risotto its signature
creamy texture. To make Australian Mushroom risotto, mushrooms are usually
sautéed in butter or olive oil until they are tender and browned. Then, the arborio
rice is added to the pan and toasted until it is lightly browned and fragrant.
Next, a flavorful broth, typically made with chicken or vegetable stock, is added
to the pan, one ladleful at a time, and stirred continuously until the rice has ab-
sorbed the liquid. This process is repeated until the rice is cooked through and the
risotto is creamy and tender. To add even more flavor and richness to the dish,
grated Parmesan cheese and a small amount of cream are usually stirred in at the
end of the cooking process, giving the risotto its signature velvety texture and
nutty, cheesy flavor.
46
Ingredients:
• 6 cups chicken or vegetable broth
• 2 tablespoons olive oil
• 1 onion, diced
• 4 garlic cloves, minced
• 1 1/2 cups Arborio rice
• 1 cup white wine
• 1 lb mushrooms, sliced
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• Salt and pepper, to taste
• Chopped fresh herbs, such as parsley or chives, for garnish

Instructions:
1. In a medium pot, heat the broth over medium-low heat and keep
it simmering.
2. In a large pan or pot, heat the olive oil over medium heat. Add the onion
and garlic and sauté for 2-3 minutes or until softened.
3. Add the mushrooms and cook for 5-6 minutes or until they are tender and
browned.
4. Add the Arborio rice and stir until it is well coated in the oil and vegetables.
Toast for 2-3 minutes.
5. Pour in the white wine and stir until it is absorbed by the rice.
6. Add one ladleful of the simmering broth to the pan and stir until it is
absorbed by the rice. Continue adding the broth, one ladleful at a time,
stirring continuously, until the rice is tender and creamy, but still slightly
firm to the bite. This should take about 20-25 minutes.
7. Stir in the Parmesan cheese and heavy cream until well combined. Season
with salt and pepper, to taste.
8. Divide the risotto among 4 bowls and garnish with chopped fresh herbs.

47
Grilled pork chop with mashed sweet potato
Grilled pork chops with mashed sweet potatoes is a classic Australian dish that is
popular for its delicious flavor and comforting texture. The dish is simple to
prepare, but requires a few techniques to make it perfect. To start, the pork chops
are marinated with a blend of herbs and spices that complement the natural
flavors of the meat. The marinade typically consists of ingredients such as garlic,
rosemary, thyme, paprika, and salt and pepper. The pork chops are then grilled
over high heat until they are cooked through, with a nice charred exterior.
While the pork chops are cooking, the sweet potatoes are peeled, boiled until
tender, and mashed until smooth. To add flavor and richness to the mashed
sweet potatoes, butter and cream are often added, along with a pinch of salt and
pepper. Once the pork chops are done, they are served hot with a generous scoop
of mashed sweet potatoes on the side. The combination of the juicy pork with the
creamy, sweet mashed potatoes creates a perfect balance of flavors and textures.
48
Ingredients:
• 4 pork chops, bone-in or boneless
• 1 tablespoon olive oil
• 1 tablespoon paprika
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme
• 2 cloves garlic, minced
• Salt and pepper to taste

For the mashed sweet potatoes:

• 4 medium sweet potatoes, peeled and cubed
• 4 tablespoons unsalted butter
• 1/4 cup heavy cream or milk
• Salt and pepper to taste

Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, paprika, rosemary, thyme, garlic, salt,
and pepper.
3. Rub the pork chops with the spice mixture, making sure they are well
coated.
4. Grill the pork chops for 4-5 minutes on each side or until they reach an in
ternal temperature of 145°F (63°C). Let them rest for 5 minutes before
serving.
5. While the pork chops are cooking, place the cubed sweet potatoes in a pot
of salted water and bring to a boil. Reduce heat to medium and let the sweet
potatoes cook for 15-20 minutes or until they are tender.
6. Drain the sweet potatoes and return them to the pot. Add the butter and
heavy cream or milk and mash until smooth. Season with salt and pepper to
taste.
7. Serve the grilled pork chops with a generous scoop of mashed sweet
potatoes on the side.

49
 Grilled lamb chops with veggies
Grilled lamb chops with veggies is a delicious and healthy Australian dish that is
perfect for a family dinner or special occasion. The dish is simple to prepare, but
requires some techniques to make it perfect. To start, the lamb chops are
marinated with a blend of herbs and spices that complement the natural flavors of
the meat. The marinade typically consists of ingredients such as garlic,
rosemary, thyme, paprika, and salt and pepper. The lamb chops are then grilled
over high heat until they are cooked through, with a nice charred exterior.
While the lamb chops are cooking, a variety of vegetables are grilled alongside
them. Popular choices include zucchini, bell peppers, onions, and mushrooms.
The vegetables are brushed with olive oil and seasoned with salt and pepper
before being placed on the grill. Once everything is cooked, the grilled lamb
chops and veggies are served hot, garnished with fresh herbs like parsley or
cilantro. The combination of the tender, juicy lamb with the grilled vegetables
creates a perfect balance of flavors and textures. Grilled lamb chops with veggies
is a satisfying and healthy meal that is perfect for any occasion. It can be easily
customized by adding different herbs and spices to the marinade, or by using
different types of vegetables for the grill.
50
Ingredients:
• 8 lamb chops
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 cloves garlic, minced
• Salt and pepper to taste

For the veggies:

• 2 zucchinis, sliced
• 2 bell peppers, sliced
• 1 onion, sliced
• 8-10 button mushrooms, cleaned and halved
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, rosemary, thyme, garlic, salt, and
pepper.
3. Rub the lamb chops with the spice mixture, making sure they are well
coated.
4. Grill the lamb chops for 3-4 minutes on each side for medium-rare or longer
for your desired level of doneness. Let them rest for 5 minutes before
serving.
5. While the lamb chops are cooking, place the sliced veggies in a bowl and
drizzle with olive oil. Season with salt and pepper to taste.
6. Grill the veggies for 3-4 minutes on each side until they are tender and
slightly charred.
7. Serve the grilled lamb chops with the veggies on the side, garnished with
fresh herbs like parsley or cilantro.

51
 Lamb shanks
The lamb shanks are first seared in a hot skillet or Dutch oven to create a nice,
caramelized crust on the outside. This step helps lock in the juices and adds depth
to the flavor of the dish. Once seared, the lamb shanks are set aside temporarily.
In the same pan, aromatic vegetables such as onions, carrots, and celery are
sautéed until they become fragrant and slightly softened.
These vegetables not only provide a flavorful base but also contribute to the
overall richness of the dish.
Next, gluten-free broth or stock is added to the pan along with herbs and
seasonings. Popular choices for herbs include rosemary, thyme, bay leaves, and
garlic. The lamb shanks are then placed back into the pan, nestled among the
vegetables and immersed in the flavorful liquid.
52
Ingredients:
• 4 lamb shanks
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 cups gluten-free beef or vegetable broth
• 1 cup diced tomatoes (canned or fresh)
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
• Salt and pepper to taste
Instructions:
1. Preheat the oven to 325°F (160°C).
2. Season the lamb shanks with salt and pepper. In a large skillet or Dutch oven,
heat the olive oil over medium-high heat.
3. Sear the lamb shanks on all sides until nicely browned. This will help develop
the flavors and create a caramelized crust. Remove the lamb shanks from the
skillet and set aside.
4. In the same skillet, add the diced onion, carrots, celery, and minced garlic.
Sauté the vegetables for about 5 minutes until they become fragrant and
slightly softened.
5. Add the gluten-free broth, diced tomatoes, rosemary, thyme, and bay leaves to
the skillet. Stir to combine.
6. Return the lamb shanks to the skillet, nestling them into the liquid and
vegetables.
7. Cover the skillet or transfer everything to an oven-safe baking dish with a lid.
Place it in the preheated oven.
8. Allow the lamb shanks to slow-cook for approximately 2.5 to 3 hours, or until
the meat is tender and easily pulls away from the bone. Check occasionally and
baste the lamb shanks with the liquid to keep them moist.
9. Once the lamb shanks are cooked, remove them from the oven and let them
rest for a few minutes.
10. Serve the Gluten-Free Slow-Cooked Lamb Shanks with a spoonful of the
cooking liquid and vegetables. Optionally, you can strain the liquid and reduce
it on the stovetop to create a thicker sauce.
11. Garnish with fresh herbs like chopped parsley or additional sprigs of rosemary
and thyme for added flavor and presentation.
53
 Roast beef with veggies
Roast Beef with Veggies is a hearty and flavorful meal that is perfect for any
occasion. This dish combines tender and juicy beef roast with a colorful
assortment of veggies, such as potatoes, carrots, onions, and Brussels sprouts, all
roasted to perfection. The seasoning mix of garlic, thyme, rosemary, garlic
powder, salt, and pepper gives the beef a savory and herbaceous flavor.

The beef broth adds an extra layer of richness and depth of flavor to the veggies
and beef. This classic Australian dish is perfect for serving to family and friends
for a special dinner or a holiday feast

54
Ingredients:
• 2 lb beef roast
• 4 medium potatoes, peeled and cut into bite-sized pieces
• 4 medium carrots, peeled and cut into bite-sized pieces
• 1 large onion, peeled and cut into bite-sized pieces
• 1 cup Brussels sprouts, trimmed and halved
• 4 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary leaves, chopped
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 cups beef broth

Instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, mix together minced garlic, thyme, rosemary, garlic
powder, salt, and pepper.
3. Rub the seasoning mixture all over the beef roast.
4. In a large skillet over medium-high heat, add olive oil and sear the beef roast
on all sides until browned. This will take about 5-7 minutes.
5. Remove the beef roast from the skillet and place it in a roasting pan.
6. Arrange the chopped potatoes, carrots, onions, and Brussels sprouts around
the beef roast in the roasting pan.
7. Pour beef broth over the veggies and beef.
8. Roast in the oven for about 1 hour and 30 minutes, or until the internal
temperature of the beef reaches 135°F for medium-rare or 145°F for
medium doneness. Make sure to baste the beef and veggies with the pan
juices occasionally.
9. Remove the roasting pan from the oven and let it rest for about 10 minutes
before slicing the beef.
10. Arrange the sliced beef on a serving platter with the roasted veggies on the
side. Spoon the pan juices over the beef and veggies before serving.
55
 Garlic Butter Prawns with Salad
Garlic Butter Prawns with Salad is a delicious and healthy dish that combines
succulent prawns with a flavorful garlic butter sauce and a refreshing salad.
The prawns are cooked in a sizzling garlic butter sauce until they turn pink and
become tender, while the salad adds a fresh and crunchy element to the dish.

The garlic butter sauce is made with garlic, butter, lemon juice, and parsley, giving
the prawns a rich and buttery flavor with a touch of citrus and herbaceous Ness.
This dish is perfect for seafood lovers who want to enjoy a flavorful and nutritious
meal. It can be served as a light lunch, a refreshing dinner, or even as an appetizer
for a party or a gathering.

56
Ingredients:
• 16 large raw prawns, peeled and deveined
• 3 cloves of garlic, minced
• 1/4 cup of unsalted butter
• 2 tablespoons of lemon juice
• 2 tablespoons of chopped fresh parsley
• Salt and pepper to taste
• 8 cups of mixed greens
• 1/2 red onion, sliced
• 1 cucumber, sliced
• 1 avocado, diced
• 1/2 cup of cherry tomatoes, halved
• 1/4 cup of olive oil
• 2 tablespoons of red wine vinegar
• 1 tablespoon of Dijon mustard
• 1 teaspoon of honey

Instructions:
1. Preheat a large skillet over medium-high heat.
2. Add the garlic and butter to the skillet and cook until the butter is melted
and the garlic is fragrant.
3. Add the prawns to the skillet and cook for about 2-3 minutes on each side,
until they turn pink and become opaque.
4. Add the lemon juice, parsley, salt, and pepper to the skillet and stir to
combine. Remove from heat.
5. In a large bowl, combine the mixed greens, red onion, cucumber, avocado,
and cherry tomatoes.
6. In a small bowl, whisk together the olive oil, red wine vinegar,
Dijon mustard, honey, salt, and pepper.
7. Pour the dressing over the salad and toss to combine.
8. Divide the salad among 4 plates and top each plate with 4 prawns.
9. Drizzle the remaining garlic butter sauce from the skillet over the prawns.
10. Serve immediately and enjoy your delicious Australian Garlic Butter Prawns
with Salad!

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