Ribs are always a fun dish to cook and eat. They are a real crowd pleaser. There are a number of styles and ways to prepare them. In this recipe I am doing Asian style. A few of these ingredients you may not have in your pantry but it’s worth picking them up when you are at your local Asian supermarket.

You might think of pate as being old-school. Perhaps it is, but it a real classic and still very popular. I add cream cheese to mine which makes it very rich and smooth. Give it a go.

I came up with this idea during COVID when we were all trying to minimise trips to the supermarket. I think one night I was looking through my pantry and found a jar of curry paste and it all developed from there. Since then it has become quite the Friday night dinner.

This is a very traditional recipe that comes from early Neapolitan pizza makers. Play around with it until you perfect it to your taste, but be tempted to omit the anchovies-they are key to its success. It will store in the fridge for several days, alternatively decant into smaller portions and freeze. Great to use on pizzas, pastas and as a sauce for any Italian inspired meal that you are making.

Let’s face it most people love chocolate so why not start with a classic Chocolate Brownie.

This would have to be one of the most requested dips that I make. Fantastic to have if friends family are coming over for a drink or to take to work for an office shout.The Horseradish may seem a little odd but it really does set it apart.

This Salted Caramel Cheesecake is perfect for any occasion, and is incredibly versatile in flavours.

Panko breadcrumbs are a great product, I use them in meatballs, for coating seafood or as with this chicken tenders. These are great to have as an easy dinner, to take to a party or a picnic. When my kids were younger they loved them.

In summer I love a chilled soup and the classic Spanish Tomato Gazpacho is an all time winner. There is a bit of work involved with this but its worth the effort. The soup needs to be made in advance and well chilled.

This is my adaptation of a classic. You can use what ever mince you like but make sure that it is lean. My preference is either pork or chicken, but this could be made with lamb or any other mince of your choosing.

Tabbouleh is one of those classic salads. I first made this at least 25 years ago when I first discovered quinoa, an ancient grain that originated in Latin America. It truly is one of the superfoods being very high in protein, fiber and minerals .Pomegranates are also a super food as they are very high concentration of antioxidants.

This has to be one of my all time favourite pastas. Use the best quality olive oil you have.

This is a healthy alternative to the traditional creamy coleslaws that we grew up with. Great fresh Asian flavours. Excellent as a side dish at a BBQ. I either buy a pre-cooked duck from my local Asian supermarket or cook a couple of duck breasts which I purchase at the supermarket.

Pearl couscous otherwise known as giant couscous or Israeli couscous is a type of pasta developed in Israel in the 1950s due to a shortage of rice. Orzo pasta is a great alternative.

This is something that i would make on say a Sunday night in the cooler months. It can be prepped in advance and finished in the oven as required.

In Tahiti I’ve had poisson cru. In Fiji I’ve had kokoda. My version I have removed the coconut cream and replaced it with Japanese rice vinegar. I make it both ways often taking out the vinegar and putting back the coconut cream. This is a perfect entree for a casual summer dinner.

This is always a winner. It works with pretty much any combination of cheeses- just make sure you have 350 g in total. Wrapped in foil this will last for several weeks in your fridge.