Crispy pan-fried fish with native ingredients| Kleenheat Kitchen
Dale Tilbrook combines native Australian herbs to this beautiful, simple dish, perfect for a backyard barbecue or camping trip.
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Kleenheat Kitchen
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Bib and Tucker’s prawns with XO butter and salt bush | Homegrown Goodness
Tucked away in North Fremantle, is popular restaurant Bib and Tucker where the focus is on showcasing the best produce WA has to offer. Executive Chef Scott Bridger shows us his recipe for prawns with XO butter, finger limes and salt bush.
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Pan roasted chicken in mushroom sauce | Kleenheat Kitchen
Chef Chris Howard from Humble Onion shares his recipe for juicy, pan-seared chicken with crispy skin in a full-flavoured mushroom sauce using just a few ingredients.
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Saag with pumpkin and paneer kofta | Kleenheat Kitchen
A vegetarian classic Indian Saag Paneer dish with fried pumpkin and paneer koftas in a delicious creamy spinach sauce.
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Food Philosophy with Chris Howard from The Humble Onion
Showcasing local and sustainably sourced WA produce is what The Humble Onion, is all about. Chris Howard, chef and co-owner, prides himself on celebrating simple ingredients through comfort food that is both fun and heart-warming.
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Braised Eggplant Bao Buns with Caroline Taylor | Homegrown Goodness
Caroline Taylor’s recipe for braised eggplant bao buns celebrates the beautiful silkiness of the eggplant and is packed with flavours the whole family will enjoy.
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Spicy Beef Dumplings with Brendan Pang | Homegrown Goodness
MasterChef Alumni Brendan Pang focuses on championing WA’s fresh local produce at his Freo-based kitchen, Bumplings. Here he shares his recipe for Pan-Fried Spicy Beef Dumplings.
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Mexican vegetable skewers with jalapeno queso | Kleenheat Kitchen
Grilled veggie skewers is an easy side or entrée for entertaining, and this cheesy indulgence of queso kicks it up a notch with jalapeno.
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Tea-smoked salmon | Kleenheat Kitchen
This quick, easy and healthy salmon recipe delivers deliciously smoky flavour on a bed of bok choy.
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Kids in the kitchen: four ways to inspire bright minds through cooking
Bringing the kids into the kitchen is about more than just licking the cake beaters – it’s also a chance to grow their knowledge through STEM learning.
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Rosemary + garlic – perfect pairs with Brendan Pang | Kleenheat Kitchen
Try out Brendan Pang’s pan-fried lamb chops with rosemary and garlic marinade. It’s a classic pairing for reason. It’s Brendan’s take on his favourite Sunday meal.
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Chicken breast with purple congo potatoes and pickled mustard seeds | Kleenheat Kitchen
Caroline Taylor was brought up in the Swan Valley and is now Executive Chef at Taylor’s Art and Coffee house. Try your hand at a recipe she’s shared with us.
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Pavlova with passionfruit and summer berries | Kleenheat Kitchen
This classic Aussie summer dessert is an celebration of delicate crust, light filling, fresh curd and berries.
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Homegrown goodness with Caroline Taylor | Kleenheat Kitchen
As Executive Chef of Taylor’s Art and Coffee House, Caroline is Swan Valley-born and bred and rightly proud of the region in which she grew up.
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Pork and plums: a perfect pairing from Melissa Palinkas | Kleenheat Kitchen
Young George’s Melissa Palinkas, shares her perfect pairs recipe for pork jowl and plums. It might be an unusual combo, but it’s harmony on the plate.
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Easy homemade chocolate bark | Kleenheat Kitchen
This easy chocolate bark recipe uses four ingredients that can be substituted for whatever’s in your pantry – the perfect weekend treat or last-minute gift!
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Taste of the NT: four easy barbecue fish recipes for home and outdoors
There’s nothing tastier than freshly caught fish on the barbecue. And when the fish and fishing is good, you want to make sure the eating is good too.
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Five steps to become a meat smoking master | Kleenheat Kitchen
Smoking your meat is a sure-fire way to reach new levels of flavour, tenderness and aroma. These basic tips will get you on your way to becoming a smoking master.
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Four easy dishes for campsite cooking and where (we think) you should enjoy them
There’s no need for fancy techniques and gourmet ingredients while we’re camping, but a few go to recipes and a great view is something to look forward to.
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Charcoal toasted peppermint meringue with samphire curd | Truly WA
Paul Iskov from Fervor highlights native Western Australian ingredients in a simple but deliciously light and tasty dessert. Enjoy at home or on the road!