Recipes

Mini Meatloaf with Bacon and Sundried Tomato

Mini Meatloaf with Bacon and Sundried Tomato

Pre-heat oven to 180 deg.C. Place mince, Kikkoman Gluten Free Soy Sauce or Kikkoman regular Soy Sauce, onion, garlic, tomatoes, pepper and sage into a bowl and mix well.
View Recipe
Caramalised Lamb Steaks

Caramalised Lamb Steaks

Place all ingredients, except lamb steaks, into a bowl and mix well. Cover and refrigerate for 30 minutes. Heat a char-grill or barbecue over high heat.
View Recipe
Club Sandwich

Club Sandwich

Chicken marinated in our Naturally Brewed Soy Sauce makes all the difference to the traditional Club Sandwich. Good news for members with gluten intolerance! You can substitute our new Gluten Free Soy Sauce!
View Recipe
Coleslaw With a Difference

Coleslaw With a Difference

Coleslaw With a Difference A new take on an old favourite. We use Chinese cabbage, snow pea shoots and a dressing with lime juice and fish sauce to really zing this up. This could be a winner for Christmas!
View Recipe
Chicken, Mushroom & Casserole

Chicken, Mushroom & Casserole

Succulent tender Chicken Thighs in a rich Mushroom Gravy
View Recipe
Ginger Lamb Stir Fry with Snow Peas and Noodles

Ginger Lamb Stir Fry with Snow Peas and Noodles

Ginger Lamb Stir Fry with Snow Peas and Noodles
View Recipe
Hot 'N' Spicy Chicken Noodle Soup

Hot 'N' Spicy Chicken Noodle Soup

Hot 'N' Spicy Chicken Noodle Soup
View Recipe
Salad of Teriyaki Chicken

Salad of Teriyaki Chicken

1. Slice chicken breast in half horizontally.2. Combine chicken with teriyaki and marinate 1 hour.
View Recipe
Coleslaw & Tofu salad with Teriyaki Dressing

Coleslaw & Tofu salad with Teriyaki Dressing

We haven’t done any vegetarian dishes for a while, so here's one that to satisfy the tastebuds. Suitable as a light meal or a side salad, it features a lovely light dressing with a teriyaki base Ingredients
View Recipe
Spring Lamb Cutlets with Beans, Baby Tomatoes and Peanut Sauce

Spring Lamb Cutlets with Beans, Baby Tomatoes and Peanut Sauce

Place lamb in a flat, non-metallic dish, pour marinade over, cover and refrigerate for 1 hour, turning once. Meanwhile, to make the sauce, heat the La Tourangelle Grapeseed Oil in a small saucepan over low heat.
View Recipe
Crumbed pork (katsudon)

Crumbed pork (katsudon)

1. Place each piece of pork between two pieces baking paper. Pound until flattened into a thin steak.2. Dust each steak lightly with seasoned flour. Dip into beaten egg and coat well with breadcrumbs, pressing firmly. Refrigerate for 15 minutes.
View Recipe
Asian-style Marinated Pork Fillet

Asian-style Marinated Pork Fillet

Combine all ingredients except pork, in a bowl until well mixed. Place pork in a glass or ceramic dish, pour over marinade and refrigerate for 12 hours., turning from time to time.
View Recipe
Barbecued Chicken Breasts

Barbecued Chicken Breasts

1. Combine all ingredients except chicken. 2. Brush chicken breasts with mixture.
View Recipe
Beef and Vegetables

Beef and Vegetables

Heat oil in a wok or frying pan. Stir-fry beef in batches, until browned but not cooked through. Transfer to a plate.
View Recipe
Beef Skewers w/ Onions Tomatoes & Mushrooms

Beef Skewers w/ Onions Tomatoes & Mushrooms

Place beef cubes in a flat non-metallic dish and pour over Teriyaki Marinade & Sauce. Refrigerate for 2 hours, turning once. Meanwhile, soak 8 (approximately) wooden skewers in cold water for 30 minutes.
View Recipe
Azuki Ice-Cream

Azuki Ice-Cream

Soak Azuki beans overnight. In a saucepan, combine the adzuki beans, 1/3 cup of sugar, lemon juice and water. Bring to a boil, and boil uncovered for 3 minutes.
View Recipe

You have no items in your shopping cart.