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3 skewer recipes from Matt Moran that you’ll definitely want to bookmark

20th December, 2021

I like entertaining but I’m not one to prepare food that’s overly fussy or fiddly. I generally steer clear of anything that has a million steps or oodles of prep because I want to spend my time with my guests rather than in the kitchen. I normally have a repertoire of things I like to prepare, but I’m always open to discovering new dishes to make that are simple yet delicious. So, when Matt Moran invited me over for a meal, I jumped at the opportunity.

Matt Moran is one of the most well known chefs in the country, and I recently appeared on an episode of his Kitchen Tales series which was focusing on Christmas entertaining. The episode I was on featured simple and tasty skewers, which I can personally attest would impress any guest. I knew immediately I wanted to prepare the three skewers Matt prepared for me the next time I was having people over so he kindly shared the recipes with me. And now I’m sharing them with you! Seafood featured quite prominently in the dishes Matt prepared so it’s definitely perfect for a Christmas Day feast or a summer BBQ, plus there’s a vegetarian option which just changed the way I look at eggplant forever! Enjoy—and let me know how you all go with trying these at home.


Morton bay bug skewer with Marie Rose sauce

Serves 6

6 Morton bay bugs, raw

6 metal skewers

15g celery salt

1 lemon

1 tbs grapeseed oil

1 bunch chive, finely sliced

Marie Rose Sauce

200g Whole egg mayonnaise

80g Tomato sauce

1 ½ Tbs Worcestershire sauce

1tsp Tabasco sauce


Pre Heat Grill/Barbeque

To prepare the bugs, remove the head from the bug and carefully using a pair of scissors gently cut the belly shell away from the meat and remove the meat in its whole form, remove the intestinal vein from the meat, place the bug meat onto the metal skewers and season with the celery salt.

To make the Marie rose sauce, place all ingredients into a mixing bowl and stir together until combined, season to taste with salt.

Drizzle the bug meat with the grapeseed oil and place onto the grill, allow to cook for 3-4 mins until golden, turn the skewers and repeat on the opposite side until the bug meat is just cooked through. (you want your shellfish to be slightly opaque in the centre) remove the skewers from the grill and squeeze over lemon juice and finish with chopped chives, serve with the Marie rose sauce.


Miso Glazed eggplant skewer with puffed rice

Serves 6

2 eggplants, peeled

6 metal skewers

1 bunch chives, finely sliced

150g wild rice

1litre vegetable oil

150g cashew nuts, roasted and crushed

Miso glaze

75ml cooking sake

75ml mirin

75g caster sugar

200g chickpea miso

1 tsp sesame oil


Preheat fryer 180 degrees (or saucepan of oil on a medium heat)

To puff the wild rice, place the vegetable oil into a saucepan on a medium heat, heat the oil until it just starts to smoke, place the rice into a metal sieve and submerge into the hot oil, the rice will puff very quickly, stir the rice so that all grain puff and remove immediately from the oil and place onto a tray lined with paper towel to drain excess oil, season with salt and set aside.

Once the wild rice is cooled gently crush the rice and place into a small mixing bowl with the crushed cashew nuts and chopped chives, mix.

Cut the eggplant into 3cm x 3cm cubes, add the eggplant onto the skewers.

In a small saucepan mix the sake, mirin and caster sugar and place on a medium heat and bring to a simmer, add in the chickpea miso and sesame oil, and mix until combined.

Place the eggplant skewers into the fryer so that the eggplant is submerged in oil and cook for 3-4 mins or until golden brown, remove from the fryer and place onto paper towel to drain from excess oil.

Using a pastry brush, coat the eggplant in the miso glaze and cover with the cashew and rice mix.

Serve with a wedge of lime.


Kingfish skewer with cucumber & yuzu ponzu

Serves 6

400g kingfish fillet, skin off

6 metal skewers

20mls grapeseed oil

1 telegraph cucumber

150mls yuzu ponzu

1 pun baby shiso

1 tbs sesame seeds, toasted


Pre Heat Grill/Barbeque

To prepare the kingfish, slice the fish into 2-3mm thick slices and place to the side.

Cut the telegraph cucumber in half lengthwise, cut 1cm thick slices across the cucumber into half-moon pieces.

Thread the kingfish onto the metal skewers placing a cucumber in between the slices of kingfish, repeat for all skewers.

Season the skewers with salt and pepper to taste and drizzle with the grapeseed oil, put the skewers on the preheated grill for 1 -2 mins on each side, just searing the kingfish, remove from the heat and place on a serving plate, drizzle with the yuzu ponzu and garnish with baby shiso leaves and a sprinkle of toasted sesame seeds


Lifestyle, Lifestyle & Social

Easy and healthy recipes that will have dinner AND lunch sorted

27th April, 2020

If iso life has you feeling like you’re spending a helluva lot of time in the kitchen trying to prep meals then you’re not alone. So why not just make it easier by cooking once but eating twice? These recipes by nutritionist Michele Chevalley Hedge are nutritioust, delicious and best of all, can be eaten for dinner and lunch. Because less time cooking is something we all could use right now.

Meatballs with ragu and zoodles


1 kg tomatoes, halved

1 1/2  tablespoons extra virgin olive oil, plus extra for drizzling

1 brown onion, finely diced

2 garlic cloves, crushed

1 carrot, finely diced

1 celery stalk, finely diced

3 tablespoons tomato paste

1 tablespoon finely chopped thyme leaves

1/2 cup vegetable stock

1 tablespoon finely chopped oregano leaves

1/4 bunch basil, leaves picked

4 zucchini, spiralised

1 tablespoon

balsamic vinegar

sea salt and freshly ground black pepper


400 g turkey mince

400 g chicken thigh mince (it’s important you use thigh meat as it stops the meatballs from drying out)

2 tablespoons finely chopped oregano leaves

2 tablespoons finely chopped flat-leaf parsley leaves

2 tablespoons pitted green olives, chopped

2 garlic cloves, crushed

3 tablespoons grated parmesan

2 eggs, lightly beaten

2 tablespoons rice breadcrumbs


Preheat the oven to 220°C (200°C fan-forced) and line a large baking tray with baking paper.

Spread out the tomatoes on the prepared tray and drizzle lightly with olive oil. Roast for 30 minutes or until soft and collapsed. Allow to cool slightly, then purée until smooth.

Heat the remaining olive oil in a large frying pan over medium heat. Add the onion, garlic, carrot and celery and cook for a few minutes or until softened. Stir in the tomato paste and thyme.

Add the stock, oregano, most of the basil (leaving a few leaves to garnish) and the puréed tomato and bring to the boil, then reduce the heat to low and simmer for 1 hour.

Meanwhile, to make the meatballs, combine the turkey and chicken mince, oregano, parsley, olives, garlic and parmesan in a bowl. Add the egg and then the rice breadcrumbs, ensuring everything is evenly mixed.

Preheat the oven to 200°C (180°C fan-forced) and line a baking tray with baking paper.

Roll the mince mixture into golf ball–sized balls and place on the prepared tray. Refrigerate for 15 minutes.

Place the meatballs in the oven and reduce the temperature to 180°C (160°C fan-forced). Bake for 10 minutes or until cooked through.

Meanwhile, briefly blanch the zoodles until tender.

Remove the sauce from the heat and stir in the balsamic vinegar. Stir through the meatballs and season to taste.

Divide the zoodles among four bowls and serve with the meatballs and ragu on top.

CHANGE UP THE PROTEIN: Omit the turkey mince and use 800 g chicken mince, or try a mix of half pork and half beef mince. Lamb is good too. In fact, any mince will do!


Chicken and Cauliflower bake with creamy tahini sauce


3 tablespoons extra virgin olive oil

1 1/2 tablespoons ground coriander (or Moroccan spice mix)

8 chicken thigh fillets, sliced

1 head cauliflower, broken into florets

4 handfuls of baby rocket or baby spinach

1 bunch flat-leaf parsley, leaves picked


1/2 cup tahini

1/2 cup lemon juice

1/3 cup water

splash of extra virgin olive oil


Preheat the oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.

Combine the olive oil and ground coriander in a bowl.

Remove and reserve half the mixture. Add the chicken to the remaining spiced oil in the bowl and toss to coat well, then set aside to marinate.

Use your hands to coat the cauliflower in the reserved spiced oil. Spread it out on the prepared tray, taking care not to overcrowd it, and roast for 10 minutes. Stir the cauliflower and add the chicken to the tray. Roast for another 20 minutes, stirring halfway through.

Meanwhile, to make the tahini sauce, place all the ingredients in a bowl and mix with a fork or stick blender until smooth and creamy.

Serve the roast chicken and cauliflower on a bed of rocket or spinach, topped with the tahini sauce and parsley.

GO VEGETARIAN: Use almonds or GMO-free firm tofu for protein, roasting just as you would the chicken, reducing the roasting time accordingly.

NIX THE TAHINI: Replace the tahini with a soft goat’s cheese or feta, or plain full fat Greek style yoghurt.

FOR CARB-LOVING FAMILY MEMBERS: Serve with quinoa or brown rice, or add a serve of legumes, such as lentils or chickpeas.

Scrumptious fish cakes


1 tablespoon olive oil

1 avocado

sea salt and freshly ground black pepper

lime wedges, to serve

sweet chilli sauce (preferably low sugar), to taste


700 g firm white fish fillets (such as flathead, snapper, whiting or dory), skin and bones removed, roughly diced

2 tablespoons coconut cream

1 teaspoon fish sauce

2 teaspoons green curry paste

1 bunch coriander, stems and leaves chopped

1 tablespoon lime juice

2 teaspoons chopped ginger

2 spring onions, white part

only, chopped

2 garlic cloves, chopped


Preheat the oven to 180°C (160°C fan-forced). Grease eight holes of a standard muffin tin with the olive oil.

To make the fishcakes, place all the ingredients in a food processor and blitz to a medium coarse texture.

Divide the mixture evenly among the prepared muffin holes, filling them only three-quarters full. Bake for 15 minutes or until firm and cooked through. Rest on a wire rack.

Meanwhile, mash the avocado flesh and season with salt and pepper.

Serve the fishcakes with the mashed avocado, lime wedges and sweet chilli sauce.

MAKE IT A NEW MEAL: Turn these muffins into meatballs and toss through konjac noodles dressed in sesame oil and lime juice.

FOR CARB-LOVING FAMILY MEMBERS: Make the patties bigger and serve on wholegrain buns as burgers.

Now how to turn dinner into lunch…

(Clockwise from top)

Tahini chicken salad

Make a salad with the roast chicken and cauli above – just add a green leaf of your choice, 1/4 tin drained chickpeas, some diced red capsicum and thinly sliced red onion, then drizzle over the tahini sauce as a dressing.

Fishcake salad

Serve the fishcakes above with a rocket, tomato and cucumber salad dressed with olive oil and your favourite vinegar.

Meatball salad bowl

Take the turkey meatballs above and transform them into a salad bowl by adding cooked brown rice and fresh greens, and seasoning with olive oil, salt and pepper. Sprinkle some flaxseeds on top and you’re ready to go!

These recipes and more can be found in ‘Eat, Drink and Still Shrink by Michele Chevalley Hedge, Published by Macmillan Australia, RRP $34.99, Photography by Cath Muscat’