Recipes - Soups & Starters

(Most recently added recipes display first.)

Asian Style Lettuce Wraps with Chicken, Nuts & Prunes


  • 2 tblsps oil
  • 1 garlic clove, chopped
  • 1/4 cup red capsicum, diced
  • 500g chicken mince
  • 1/4 cup pitted prunes, diced
  • 3 sticks celery, thinly sliced
  • 1/4 cup walnuts, chopped
  • 1/3 cup orange juice
  • 1 tblsp light soy sauce
  • 1 tblsp white Balsamic Vinegar
  • Cos lettuce leaves
  • 4 spring onions, trimmed and diagonally sliced

Serves 4. Preparation Time: 15 mins


  • In a large heavy fry pan, heat oil over a medium heat for 2 minutes
  • Stir in garlic and red capsicum and cook for 1-2 minutes
  • Add chicken mince and sauté for 7 minutes stirring constantly
  • Stir in prunes and cook a further 2 minutes
  • Add celery and walnuts, combining evenly
  • Whisk together orange juice, soy sauce and vinegar
  • Pour over the chicken mixture and toss to coat
  • With a slotted spoon fill lettuce leaves, with chicken mixture
  • Garnish with spring onions and serve

Water Chestnuts may be used in place of walnuts

Sensational Seafood Soup


  • 1 tbs. olive oil
  • 2 cloves garlic crushed
  • 1 leek, washed, and finely sliced
  • 1 425g can peeled tomatoes
  • 1 50g sachet tomato paste
  • freshly ground pepper to taste
  • 500 ml pack of fish stock
  • 1 thick slice of fresh fennel
  • 1 thin strip of orange peel
  • 500 g Marinara mix, from the fishmonger
  • ½ cup fresh basil leaves, chopped
  • ¼ cup fresh parsley finely chopped


  • Place oil in the base of a 2 litre Pyrex Jug and cook on High (100%) for 1 minute.
  • Stir in garlic and leek and cook on High (100%) for 2 minutes, stirring once.
  • Add the tomatoes, tomato paste and season to taste with freshly ground pepper.
  • Cook on High (100%) for 2 – 3 minutes to amalgamate the ingredients.
  • Pour in the fish stock then stir in the fennel and orange peel.
  • Cover the jug and cook on High (100%) for 7 minutes.
  • Stir in the Marinara mix and basil leaves, recover, and cook on High (100%) 5 minute, stirring half way through cooking time to equalize the heat.
  • Stir soup through and then stand 2 minutes.
  • Garnish with parsley and serve with crusty bread.
  • Accompany soup with a bowl of garlic mayonnaise to add to the hot soup.

It is important to stir the marinara mix through whilst cooking to ensure the fish cooks evenly.

Cream of Brussel Sprout Soup *


  • 500g brussel sprouts, trimmed
  • 2 leeks, trimmed, finely sliced
  • 1 potato, peeled & cubed
  • 600ml chicken stock,
  • Seasoning, dash lemon juice
  • Yoghurt
  • 100g shredded ham to garnish.

Replace sprouts for trimmed chopped broccoli, broccolini or cauliflower.


  • Coarsely chop sprouts
  • In a large saucepan heat butter and sauté leeks to soften
  • Add sprouts, stir, then add potato and stock
  • Season, bring to boil and simmer 20 minutes until soft
  • Puree with a wand, return to pan and check seasoning adding lemon juice to taste
  • Re-warm and serve in individual bowls swirled with yoghurt and garnished with ham

Bacon and Ham Pancake


  • 3 large organic eggs, room temperature
  • Freshly ground pepper
  • 150g lean bacon, finely chopped
  • 150g ham finely chopped
  • 1 slice of bread, crumbed
  • 1 tbs parsley, finely chopped
  • 1 tbs chives, finely chopped
  • 1 tbsp butter, unsalted


  • In a non metallic bowl, beat the eggs and season with pepper to taste.
  • Tip bacon and ham into the beaten eggs
  • Fold in the bread crumbs
  • Stir in parsley and chives
  • Heat a heavy based 15cm fry pan and melt butter until bubbling
  • Pour in the pancake mixture and cook over a low heat, for ten minutes, each side
  • Invert onto a warm serving platter cut and serve with sliced vine ripened tomatoes and crusty bread

Makes a good cold snack

Gravlax with an Asian Twist


  • 1 cup light soy sauce
  • 1 cup coriander, chopped
  • 2 c.m ginger
  • 1 small green chili – chopped
  • 1 Asian pear, cubed
  • Juice of 1 lime
  • 1 kg fillet of tuna, trimmed and halved lengthwise
  • sliced lime to garnish

serves 8 – 9

Salmon can also be used


  • Place marinade ingredients in a blender and smooth
  • Transfer mixture into a non-reactive dish, add tuna, submerge and cover with plastic wrap
  • Refrigerate for 24 hours then remove tuna, rinse and pat dry with paper towel
  • Serve thinly sliced on rocket leaves and topped with sliced Asian pear and sliced lime to garnish