Glow Water

Ingredients

  • 3 cans seltzer water
CUCUMBER MINT:
  • 1 cucumber, cut into 1/2″ rounds
  • 3 sprigs mint
  • 1 lemon, thinly sliced
PEACH GINGER:
  • 1 peach, sliced
  • Ginger, skin removed and sliced into rounds
  • 1 cinnamon stick
STRAWBERRY LIME:
  • 3 strawberries, halved
  • 1 lime, thinly sliced

Directions

  1. Combine seltzer water with the ingredients of your choice. Stir (and muddle, if desired) your ingredients to release more flavor. Serve immediately or chill in the refrigerator until ready to drink.

Chicken-Fried Chicken With Peanut Soy

Ingredients

  • Sea salt 120g
  • Red chillies 4
  • Garlic 6 cloves
  • Coriander a small bunch, plus extra to serve
  • Lemongrass 2 sticks, finely chopped
  • Peanut oil 100ml
  • Chicken legs 2 whole
  • Duck fat 300g jar
  • Lemon ½, wedged to serve
  • Coriander leaves to serve
CUCUMBER PICKLES
  • Rice vinegar 120ml
  • Caster sugar 3 tbsp
  • Lemon ½, zested
  • Cucumber 1, finely sliced
PEANUT SOY
  • Roasted peanuts (not salted) 75g
  • Kecap manis 125ml (see notes below)
  • Dried chilli flakes a pinch

Crispy Nori Prawn Noodle Salad

Ingredients

  • 100g pkt vermicelli bean thread noodles
  • 1 sheet nori, torn into small pieces
  • 25g (1/3 cup) panko breadcrumbs
  • 1 egg white, lightly whisked
  • 24 (about 1kg) medium green prawns, peeled and deveined, tails left intact
  • 2 tablespoons coconut oil
  • 1 continental cucumber, peeled, deseeded, cut into matchsticks
  • 2 carrots, peeled, shredded
  • 1/2 large green papaya, peeled, deseeded, shredded
  • 4 green shallots, trimmed, shredded
  • Kewpie Roasted Sesame Japanese Dressing, to serve
  • 1 tablespoon black or white sesame seeds, to serve
  • Baby kale leaves, to serve (optional)

New Avocado Toast

Ingredients

  • Cucumber
  • Fresh lime juice
  • Crushed red pepper flakes
  • Salt and pepper
  • Sourdough bread
  • Tahini
  • Avocado
  • Olive oil

Directions

  1. Season thinly sliced cucumber with fresh lime juice, crushed red pepper flakes, salt, and pepper. Spread toasted sourdough bread with tahini and top with smashed avocado; season with salt and pepper. Top with cucumber and a drizzle of olive oil.

Noodle Bowl With Miso Salmon

Ingredients

  • 480g Coles Deli Salmon Fillets
  • 1 tablespoon miso paste
  • 240g ramen noodles
  • 400g frozen edamame or broad beans
  • 1 just-ripe avocado, stoned, peeled, thinly sliced
  • 1 large carrot, peeled, cut into matchsticks
  • 2 Lebanese cucumbers, peeled into ribbons
MISO DRESSING
  • 2 tablespoons salt-reduced soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon miso paste
  • 1 teaspoon finely grated ginger
  • 2 teaspoons sesame oil

Chicken Satay Noodle Bowl

Ingredients

  • 1 tablespoon peanut oil
  • 600g chicken tenderloins
  • 1/2 cup Yeo’s satay sauce
  • 1 cup coconut milk
  • 2 teaspoons finely grated fresh ginger
  • 2 tablespoons sweet chilli sauce
  • 430g packet fresh hokkien noodles
  • 300g packet fine cut coleslaw mix
  • 1 Lebanese cucumber
  • 1 green onion
  • Chopped unsalted roasted peanuts, to serve

Pimm’s cake

Ingredients

For the cake
  • 1 cucumber
  • Zest and juice 1 lemon
  •  

    300g butter, softened, plus extra for greasing

  • 300g golden caster sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 400g self raising flour
  • 1 ½ tsp baking powder
For the strawberry buttercream
  • 200g butter, softened
  • 500g icing sugar
  • 80g strawberries, hulled
For the lemon buttercream
  • 200g butter, softened
  • 400g icing sugar
  • Juice & zest 1 lemon
For the strawberry filling & decoration
  • 100g strawberries, hulled and sliced plus 3 strawberries, halved, (stalks on)
  • 3 tbsp Pimm’s
  • ¼ cucumber, sliced