Slow Cooked Beef Rendang (Spicy Indonesian Beef Curry)
Oyako Donburi (Japanese Chicken Egg Rice Bowl)
Coconut Jam or Kaya, is a staple found in South-east Asian Pantries. This recipe features the traditional method and a modern no-stir sous vide method.
Burnt Butter Tortellini w Chicken & Sage (serves 3)
Japchae is a Korean dish enjoyed cold as a side dish or served as a hot main course over a steaming bed of rice. A staple found at celebrations and festive holidays, this vibrant dish is made with sweet potato starch glass noodles, featuring a medley of colourful vegetables.
A great lunchbox filler, this oat slice – created by food science & technology teacher Mrs Leon Rogers – is the most requested recipe from parents at St Norbert College Open Day and is on the menu every day in the school canteen. Despite its name, there no oats in the buttery, chunky, fruit and seed slice – so named because it resembles a muesli bar.
Ika Mata is a traditional Cook Islands dish consisting of delicate raw fish marinated in citrus juice and coconut cream.