http://www.abc.net.au/tv/cookandchef/txt/s2500716.htm

This is one of my favourite show for ideas and also very pleasant to
watch You can view any from where via the web and a decent archive exists
The two hosts /presenters work well without any muss or fuss and no egos

one is said to be a top notch chef and the other just a farmers wife who
loves cooking and has some great easy to do things rare to be found
in todays recipe books

Hope this helps

little bit about the presenters here
http://www.abc.net.au/tv/cookandchef...presenters.htm

Recipes

Example :

Ingredients

Serves 2-3

Pork
500gms pork belly
1 tablespoon salt
1 large ginger
2 spring onions
Fresh coriander
White stock, about 200mls, enough to cover the pork

Garlic Sauce
2 tablespoons garlic, chopped
2 tablespoons sweet dark soy
1 tablespoons chicken stock
1 teaspoon chilli oil
Method

Cut the skin away from the Pork belly, leaving a little fat.
Boil 2 litres of water. Blanch the Pork in boiling water for about 10
minutes, then refresh in cold water.
To a white stock add salt, ginger & spring onions in a small pot that
will just fit the pork. Add the blanched Pork, skim off any scrum that
floats to the top, and simmer 30 minutes.
Remove Pork and check that the juice runs clear (pork is cooked when
there is no blood)
Ladle a bit of stock over to keep moist and rest the Pork for 30 minutes.
To make the garlic sauce, take one tbls of white stock and whisk in all
the other ingredients.

Slice the bones off the belly and add to a platter. Slice the belly into
thin slices across the grain and arrange on a platter.
Pour garlic sauce over the Pork and garnish with fresh coriander.

another fav from the archives

Lentil sheppherds pie

Ingredients

Serves 6

30ml olive oil
1 onion, diced
2 garlic cloves
3 stalks celery, diced (and heart)
3 bay leaves
6 sprigs thyme
1 teaspoon Carroway seeds
Sprig of rosemary
200g mushrooms, diced
1 tablespoon tomato paste
1 can diced tomtatoes
300g brown lentils (soaked for several hours overnight, and then
simmered in a little veggie stock,and drained)
100g green beans, sliced into 1cm pieces
2 carrots, diced
1 litre Veg stock or water
25ml red wine vinegar
1 tablespoon lemon rind
Handful of dried wild mushroom mix, ground to fine powder
1/3 bunch parsley, chopped
Salt and pepper to taste

Mashed Potatoes
500g potatoes
Salt and white pepper
80g butter
150ml milk
1/4 teaspoon mace
1/2 cup parmesan
Method

Heat the oil in a large frypan and add the onion and garlic and saute
for a few minutes. Add the celery, carrot, carroway seeds, rosemary, bay
leaves and thyme.

Saute for a few minutes and then add mushrooms. Deglaze with red wine
vinegar then add tomato paste and diced tomatoes and cook out for a few
minutes. Season to taste. Add lemon zest then beans and cooked lentils.
Add enough stock to make it soupy.

As the lentils cook keep adding stock/water and simmer until tender and
the liquid has cooked down.
Season to taste. Remove thyme sprigs and bay leaf.
Pour into a baking dish and top with mashed potatoes and bake until
golden brown.

For mashed potatoes, boil them in salted water until soft. Drain off
water and dry in the pan before mashing with butter and milk. Mix in
parmesan and mace. Season to taste.

And one I LOVE Swordfish

Serves 6 as a light lunch

2 x 250g Swordfish steaks
extra virgin olive oil (evoo)
Sea salt and freshly ground black pepper

For the pesto
100g macadamia nuts, roasted
½ cup tightly packed basil leaves, washed and picked
½ cup tightly packed flat leaf parsley leaves, washed and picked
1 clove garlic, chopped
1/3 cup macadamia oil
1 teaspoon lemon zest
Couple of good squeezes lemon, to taste
Sea salt and freshly ground black pepper

Salad
1 lebanese cucumber, chopped
1 stick celery, chopped into small pieces, reserve the inner leaves
1 bunch parsley
Squeeze of lemon
Vinaigrette
3 tablespoons Macadamia oil
2 tablespoons lemon juice
Sea salt and freshly ground black pepper
Method

To make the pesto, roast the macadamia’s in an oven pre-heated to 200C
until golden, remove and allow to cool. Combine all of the ingredients
in a food processor and combine to a paste. Check for seasoning,
adjusting if necessary.

Season the swordfish steaks with sea salt and fresh ground pepper,
drizzle with a little evoo and sear on a griddle plate for a couple of
minutes each side depending on the thickness of the steaks. The centre
should still be rare.

Allow to rest for a few minutes then cut into large chunks.

Mix three tablespoons macadamia oil to two tablespoons lemon juice to
make a vinaigrette, and season. Toss six tablespoons pesto with the
chopped swordfish steaks and add celery, cucumber, some inner celery
leaves and parsley. Check for seasoning and adjust if necessary.

Serve, spooning the vinaigrette over the top.