Cognac and Pumpkin Pulled Beef w Sweet Potato and Baby Pea Mash

Cognac and Pumpkin Pulled Beef

Cognac and Pumpkin Pulled Beef Cognac and Pumpkin are a wonderfully surprising combination and this recipe is easy to perfect, fast becoming a winter favourite.   Ingredients Cook time: 4-5 hours oven @ 160c; 20 min stove top to reduce and pull beef, … Continue reading Cognac and Pumpkin Pulled Beef


Best fucking Barramundi Salad Ever

Best fucking Barramundi Salad Ever Serves 2-3 Every now and then you make a throw together dish and BANG, an incredible taste sensation is born. This was one of those moments.  Ingredients 400g barramundi (approx.) 1 lime Garlic pepper 1-2 … Continue reading Best fucking Barramundi Salad Ever


Lamb Nibbles

Lamb Nibbles Can be served by itself as a starter or canape or added to pasta, rice etc to make a fuller meal. I recently made these as a canape for a progressive dinner party. Unfortunately i forgot to photograph the final product so you get one of me instead. I’ll post one when i make them again. makes about 18 / 20 bites Ingredients Sauce green capsicum – 1 large 5 med roma or truss tomato marjoram – small handful salt & lemon pepper to taste olive oil – tsp garlic 1 clove, crushed Method Roughly chop ingredients for … Continue reading Lamb Nibbles


Banana Dates Hazelnut

Banana Dates Hazelnut Ingredients 3 med banana 1 tsp honey 1/2 tsp Cinnamon 15g butter 1.25 cups whole meal flour 1 tsp ground coriander seeds 1/2 tsp ground nutmeg 3/4 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 1/4 cup coconut shredded 1/4 cup dates, chopped 1/2 cup  hazelnuts 1/4 cup brown sugar 1 egg (lg) 1 egg white 1/2 cup plain yoghurt (you can also use a good quality vanilla or h0ney yoghurt) 1 tsp vanilla paste Method Chop Banana & bake with honey, cinnamon & butter and bake, 180c @ 20 min. Put aside when ready … Continue reading Banana Dates Hazelnut


Toast’s Own FigJam & Ginger Marmalade Barramundi

CraigOnToast’s FigJam & Ginger Marmalade Barramundi Ingredients This recipe serves 2 2 x Barramundi Fillet. Preferably not from the tail (and deboned) 1 tbl spoon Figjam 1 tbl spoon Ginger Marmalade 100ml Beef stock 2 tsp Sesame oil 1.5-2 tsp Garlic pepper (optional) Method Preheat oven to 180c Mix Figjam, Ginger Marmalade & Beef Stock in a small bowl. Microwave for 30 seconds or until jam and marmalade have melted into a liquid. Mix in Sesame Oil & set aside or in the fridge to cool (10-15 min) Place Barramundi in a foil lined baking dish  (use enough foil to … Continue reading Toast’s Own FigJam & Ginger Marmalade Barramundi

recipes from toast's kitchen

Toast’s own Baked Beans

CraigOnToast’s Homemade Baked Beans Ingredients this recipe makes a large volume. I generally make a large batch as i’m cooking for a group or for the week ahead. The beans keep well in the fridge for about 1 week and … Continue reading Toast’s own Baked Beans