Give new meaning to the term ‘fast food’ with these quick, healthy and satisfying recipes that the whole family will love. From light and tasty pastas, super soups and hearty curries, one-pan wonders that make great use of pantry staples and midweek heroes, these 30-minute meals will give you back some well-deserved ‘you’ time.
Prawn and pork rice paper rolls
“Rice paper rolls are all about the herbs. I don’t think people use enough herbs when making them at home. I sometimes get lazy, and instead of cooking prawns and pork, I’ll buy a supermarket roast chook, shred it and sub that in instead. I also like to let people roll their own rolls at the table.” – Khanh Ong
Mussels with fermented chilli sugo
“Classic flavours with a little twist of fermented chilli will make this dish a hit at any dinner table. People need to eat more shellfish in general. Oysters, shellfish, clams: all of those are filters of the sea and such a great source of protein. And the farmers, they’re amazing at what they do, and take care of the area they’re in.” – Jason Staudt
Gochujang minute steak skewers with charred broccolini and lime
These fast skewers are KBBQ on a stick.
Steamed silken tofu with herbs and chilli
“This recipe combines the delicate silkiness of tofu with a medley of herbs and chillies.” You’ll need a large wok.
Pumpkin soup
Warm up this winter with our easy, creamy pumpkin soup. When you're looking for simple and quick lunch or dinner ideas, this traditional recipe ticks all the boxes. All you need are five ingredients, and it’s ready to eat in around 30 minutes.
Vegetarian cold noodles
This easy summer noodle dish is best topped with a runny sunny side up egg!
Chipotle prawn tacos
Take taco night outside with these pool party-friendly prawn tacos!
Chin Chin's poached chicken salad
This salad from the legendary Chin Chin restaurant is sure to impress.
Massaman tofu curry
“This mellow classic is made meat-free here, but it loses no richness of flavour,” says Phoebe Wood.
Japanese style ginger chicken and udon noodles
Discover the authentic taste of Japan with our Japanese-Style Ginger Chicken & Udon Noodles. In just 15 minutes of preparation and cooking time, relish the delightful fusion of tender chicken, udon noodles, and the aromatic notes of fresh ginger.
Grilled octopus with tomato, wild oregano, red wine vinegar and anchovies
“We grow about 10 or 15 different varieties (of heirloom tomatoes), but the one I would use most is the Santorini. It’s a lovely deep red tomato that has a really nice, sweet flavour.”
Roasted lamb rump with sweet pea salad and mint salsa
“I grew up on a farm where we raised sheep, so I’ve cooked and eaten nearly every cut of lamb there is. Rump has a stronger flavour than rack or fillet, and a slightly chewier texture. Paired with a sweet pea salad and mint salsa, it really shines.” – Matt Moran.
Smoked kingfish salad with tamarind dressing
“I love the way the Thai flavours marry with the smoky rich kingfish in this dish. They complement each other beautifully.” – Adam D'Sylva.
Tuna sashimi with charred peppers and dashi dressing
“I’ve worked in Fiji on and off for many years, and can’t get past my love for a buttery slab of yellowfin tuna. We have access to great seafood in the Northern Rivers, and this dish works well with a variety of fish.”
Vietnamese rare beef salad (bo tai chanh)
“Bo tai chanh is a super-vibrant and deliciously simple beef salad that’s cooked using the acidity in limes. The meat changes from red to light pink in the fridge as the garlic and fresh lime begin to coat the fillet. Combined with lightly pickled veg and a herbaceous salad, and finished with peanuts and nutty shallots on top of a prawn cracker, it’s a playground of texture and flavour. We usually serve this with different types of prawn crackers or cassava crackers. Grab some salad and place it on the cracker and have a bite.” – Khanh Ong.
