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Recipes (Most Recent)

Italian Meatballs and Spaghetti

Chef: Helen Tzouganatos  Serves: 4 Time: 30 minutes cooking + 30 minutes fridge time Ingredients: Meatballs  250g veal mince 250g pork mince 1 medium sebago potato, peeled and very finely grated with moisture squeezed out 2 garlic cloves, crushed 1 egg ¼ cup fresh parsley, finely chopped 2 tbsp fresh sage leaves, finely chopped Generous […]

Bangin’ Banana and Walnut Bread

Chef: Luke Hines  Makes: 1 small loaf   Time: 1 hour Ingredients: 125ml (½ cup) melted coconut oil  2 large overripe bananas, mashed 2 flax eggs 2 tbsp maple syrup or coconut nectar (optional) 1 tsp vanilla bean paste or powder  2 cups almond meal  1 cup walnuts, roughly crushed, plus extra for sprinkling  1 […]

Prosciutto & Rocket Cauliflower Pizza

Chef: Helen Tzouganatos  Makes: 1 large pizza Time: 45 minutes Ingredients: Crust  1 small cauliflower (approximately 500g), cut into florets ⅓ cup parmigiano-reggiano, finely grated 1 egg Pinch of sea salt flakes and ground white pepper Pizza Sauce  ½ cup passata ¼ tsp dried oregano 1 small garlic clove, minced Topping  1 cup mozzarella, grated […]

Baked Quinoa Crumbed Chicken with Japanese Mayonnaise

Chef: Helen Tzouganatos  Serves: 5  Time: 30 minutes Ingredients: 800g organic chicken breasts, cut into pieces 2 eggs, whisked ⅓ cup tapioca flour 1½ cups quinoa flakes ⅓ cup grated parmigiano reggiano 2 tsp dried thyme 2 tsp sea salt flakes ¼ tsp ground white pepper Extra virgin olive oil to drizzle Japanese Mayonnaise  2 […]

Blackberry Yoghurt Cake

Chef: Helen Tzouganatos  Serves: 10  Time: 10 minutes prep + 45 minutes baking  Ingredients: Cake 290g or 2¼ cups plain gluten-free flour* 330g or 1½ cups castor sugar 1 tbsp baking powder 1½ cups plain Greek yoghurt ¾ cup unsalted butter, melted 4 eggs Zest of 1 lemon 2 tsp vanilla extract 2 cups fresh […]

Middle Eastern Bulgar Salad

Chef: Taline Gabrielian   Serves: 4 Time: 30 minutes  Ingredients: ¼ cup (60ml) olive oil 1 small onion, finely diced 5 tomatoes, peeled and diced 1 cup (190g) quinoa, rinsed 2 cups (480ml) water ½ tsp sea salt (or to taste) ¼ tsp pepper ¼ tsp chilli flakes or paprika 1 lemon, juiced 4 scallions/shallots, finely […]

Cinnamon Scrolls

Chef: Helen Tzouganatos  Makes: 12 scrolls Time: 40 minutes, plus 1 hour rest  Ingredients: Dough 1 x 7g sachet dry yeast 250g or 1 cup lukewarm milk 50g or ¼ cup caster sugar 450g or 3 ½ cups plain gluten free flour* 2 tsp baking powder ½ tsp xantham gum ½ tsp sea salt flakes […]

Lamb Pastitsio

Ingredients: 300g gluten-free penne pasta 3 tbsp extra virgin olive oil 1 onion, finely diced 2 cloves garlic, chopped 500g lamb mince 1 tsp dried oregano 1 tbsp rosemary, chopped 2 x 400g tin crushed tomato 2 tbsp tomato paste Cinnamon quill Pinch of grated nutmeg Sea salt and cracked pepper to season Bechamel 100g […]

Polenta Tarts with Beetroot and Mushroom Fillings

Chef: Kathy Tsaples  Serves: 4-6 Time: 1 hour and 20 minutes  Ingredients: Base  200g coarse polenta  ½ tsp salt  1 cup boiling water  100g self-raising flour (gluten free)  30ml olive oil  ½ tsp baking powder  Butter, for greasing  Beetroot filling  2 small beetroot Greek extra virgin olive oil  Salt  1 tbsp red wine vinegar, optional  […]

Gluten-Free Pita and Lamb Fattoush Salad

Chefs: Christina Glentis and Luke Lucas  Serves: 4 Time: 1 hour Ingredients: Gluten-Free Pita  232g gluten free flour  6.5g baking powder  4g salt  2g xanthan gum  2.5 tbsp canola oil  ¾ cup warm water 500g lamb backstrap  Marinade ½ tbsp cumin powder  1 ½ tbsp sweet paprika  ½ tsp salt  ½ tbsp coriander leaves, chopped  […]

Roasted Pumpkin, Rosemary and Goats Cheese Pasta Bake

Chef: Helen Tzouganatos  Serves: 8 Time: 1 hour Ingredients: 800g kent pumpkin, peeled, seeded, cut into small chunks 2 tbsp olive oil 2 tbsp fresh rosemary, chopped 2 tsp sea salt flakes Pinch cracked pepper 2 x 250g pulse penne  1 cup peas frozen or fresh 1 x 200ml crème fraiche 150g goats cheese Pinch […]

Singapore Prawn Zoodles

Chef: Helen Tzouganatos  Serves: 2 Time: 10 minutes Ingredients: 2 tbsp coconut oil 2 eggs, whisked 1 small brown onion, finely sliced 1 tsp freshly grated ginger 1 garlic clove, crushed 1 small red capsicum, thinly sliced 100g green beans, trimmed 2 tsp curry powder 1 tbsp light soy sauce 2 tsp fish sauce 12 […]

Chicken Teriyaki Sushi Sandwiches

Chef: Helen Tzouganatos  Makes: 1 sushi sandwich Time: 30 minutes Ingredients: 1 skinless chicken thigh per sandwich, flattened  Japanese Mayonnaise  2 egg yolks 1 garlic clove, crushed 1 tsp light soy sauce 1 tsp dijon mustard 2 tsp apple cider vinegar Pinch of sea salt flakes and ground white pepper 200ml canola oil Sandwich filling […]

Coconut Tiramisu

Chef: Helen Tzouganatos  Serves: 8-10  Time: 10 minutes cooking + 4 hours chilling time Ingredients: 3 x 270ml cans coconut cream (chilled overnight)* Scraped seeds of 1 vanilla pod 1/2 cup pure icing sugar, sifted 1 x 200g packet gluten-free savoiardi (Boudoir finger) biscuits 3 cups freshly brewed coffee, lukewarm 4 tbsp Kahlua or Tia […]

Vietnamese Green Rice Crusted Prawns with Lettuce, Herbs and Ginger Chilli Dipping Sauce

Chef: Daniel Wilson Serves: 4 Time: 30 minutes Ingredients: 8 10-15cm raw prawn cutlets  Fish sauce  Rice flour  Vietnamese green rice flakes (com dep xanh) 8 iceberg lettuce leaves  ½ bunch coriander, washed ½ bunch Thai basil, picked  ½ bunch Vietnamese mint, washed  Batter ½ cup tapioca flour  ¼ cup rice flour  Water to make […]

Blueberry Buckwheat Crumpets with Blueberry Coconut Cream

Chef: Helen Tzouganatos  Serves: 6 Time: 45 minutes + chilling overnight Ingredients: Crumpets  2 eggs, separated 60g or 1/2 cup buckwheat flour 60g or 1/2 cup sweet rice flour (also known as glutinous rice flour) 55g or 1/4 cup castor sugar 2 tsp baking powder Pinch of salt 3/4 cup coconut milk 1 1/2 cups […]

Chicken Curry with Papaya Coriander Salsa

Chef: Helen Tzouganatos  Serves: 5-6 Time: 1 hour cooking + marination (if time allows, for a deeper flavour) Ingredients: Curry Paste 1 lemongrass stick, bashed and finely sliced 3 garlic cloves, bashed 1 small ginger knob, grated 1 tsp cinnamon 1 tsp cumin ¼ tsp chilli powder Zest of 1 lime 3 tbsp coconut oil, […]

Extra Puffy Brazilian Cheese Puffs

Chef: Jo Whitton  Makes: 12 Time: 30 minutes + cooling time Ingredients: 200g cheddar cheese, or a mixture of cheddar and parmesan  200g milk of choice  100g olive oil or melted butter  1 tsp sea salt  300g tapioca starch, or arrowroot  3 large eggs  Extra olive oil or butter for greasing tins, or paper muffin […]

Gluten-Free Spirals with Walnut Rosemary Pesto

Chef: Helen Tzouganatos  Serves: 4 Time: 20 minutes  Ingredients: Pesto  100g walnuts 2 tbsp fresh rosemary leaves 100g extra virgin olive oil 1 garlic clove 2 anchovies 1 tsp sea salt flakes Pinch of cracked pepper 40g parmigiano reggiano 350g gluten free spiral pasta Parmigiano reggiano, grated to serve Method: Cook pasta in a large […]

Pumpkin Brownie Pudding with Peanut Butter Sauce

Chef: Jo Whitton  Serves: 12-16 Time: 1 hour Ingredients: Pudding 200g butternut or pumpkin, peeled, deseeded and cut into 2cm pieces (or 200g orange sweet potato, peeled and cut into 2cm pieces) 140g coconut milk ½ tsp vanilla powder or extract 80g honey ½ tsp fine sea salt 1 tbsp gelatine powder, optional 70g unsalted […]

Thai Chicken Sausage Rolls with Sweet Chilli Dipping Sauce

Chef: Helen Tzouganatos  Makes: 25 mini sausage rolls  Time: 30 minutes cooking time + pastry prep Ingredients: Filling 500g chicken thigh mince 2 tbsp red curry paste* 1 tbsp fish sauce 1 large carrot – peeled, finely grated, moisture squeezed out 2 garlic cloves, finely grated 2 tsp ginger, finely grated 2 spring onions, finely […]

Asian Slaw with Smoked Trout and Lime Soy Dressing

Chef: Helen Tzouganatos  Serves: 2 Time: 10 minutes Ingredients: 1 whole smoked ocean trout, deboned and flaked Asian Slaw 1 cup green cabbage, shredded 1 cup cos leaves, shredded 1 small carrot, julienne 2 spring onions, thinly sliced ½ cup coriander leaves, roughly chopped 2 tsp sesame seeds, toasted Dressing 2 tbsp extra virgin olive […]

Mexican Pulled Pork Taco (Cochinita)

Chef: Helen Tzouganatos  Serves: 20 tacos Time: 1 hour and 10 minutes  Ingredients: 1kg pork leg or shoulder, cut into 5cm chunks  Pork Marinade ¾ cup white wine vinegar or apple cider vinegar  ¾ cup water  50g achiote paste  1 brown onion, halved  1 garlic clove  1 tbsp sea salt flakes Pickled Red Onion 1 […]

Salty Caramel Tart

Chef: Taline Gabrielian   Serves: 8 Time: 25 minutes Ingredients: Crust 1 cup (150g) raw cashews 1 cup (140g) macadamias ½ cup (90g) buckinis 1 cup (80g) desiccated coconut ¼ cup (60ml) rice malt syrup 10 medjool dates, pitted Caramel 1 ½ cups (225g) medjool dates, pitted ¼ cup (60ml) coconut oil ½ cup (120ml) almond […]

High Fibre Buckwheat Chia Bread

Chef: Helen Tzouganatos  Serves: Makes 1 loaf  Time: 1 hour, plus 1 hour rest time Ingredients: 300ml lukewarm water 1 tsp sugar 1 x 7g yeast sachet  1 ¾ cups or 210g buckwheat flour  1 ¾ cups or 210g tapioca flour  2 tsp sea salt flakes  ½ tsp xantham gum  2 eggs lightly whisked, room […]

Crispy Cauliflower Nuggets with Easy Barbecue Sauce

Chef: Luke Hines  Serves: 4 Time: 1 hour Ingredients: 1 head of cauliflower, cut into bite-sized florets  Coconut, avocado or macadamia oil or oil spray, for coating  Sea salt and freshly ground black pepper  Crumb 100g (1 cup) almond meal  2 tsp chilli powder  1 tsp garlic powder  2 tsp smoked paprika  2 tsp ground […]

Triple Chocolate Cookies

Chef: Helen Tzouganatos  Makes: 25 cookies  Time: 15 minutes Ingredients: 150g unsalted butter, room temperature 225g or 1¼ cup brown sugar 1 large egg 1 tsp vanilla extract ¼ cup cocoa or raw cacao 1½ tsp bicarbonate of soda 1¾ cups or 200g plain gluten-free flour* 200g melted dark 70% cooking chocolate 400g dark 70% […]

1-Minute Chocolate Cake in a Cup

Chef: Helen Tzouganatos  Serves: 1 Time: 1 minute Ingredients 3 tbsp plain gluten-free flour* 3 tbsp sugar 1 tbsp cocoa or raw cacao ¼ tsp baking powder Pinch of salt 3 tbsp preferred milk 1 tbsp coconut oil or softened butter ½ tsp vanilla extract To serve 1 tsp cocoa powder Ice cream Method Sift […]

3-Minute Quinoa and Chia Porridge

Chef: Helen Tzouganatos  Serves: 2 Time: 3 minutes  Ingredients ⅓ cup quinoa flakes 1 x 270ml coconut milk* 2 tbsp white chia seeds 1 tbsp organic honey or maple syrup ½ tsp cinnamon To serve  Berries  Flaked almonds  Toasted coconut chips  Extra cinnamon *You can replace coconut milk with your preferred milk of choice. Method […]

Kale and Pea Socca with Yoghurt Tahini Dressing

Chef: Helen Tzouganatos  Serves: 2-3 people Time: 25 minutes  Ingredients Socca  1 cup besan (chickpea) flour 1 tsp sea salt flakes 1 tsp ground cumin 1 tbsp extra virgin olive oil 1 cup water ¾ cup peas (fresh or frozen) 1 cup kale leaves, finely sliced 2 tbsp coriander leaves, finely sliced 2 tbsp mint […]

Recipes from all the TV-Shows on The Home Channel.