A great kitchen trick is to let a hero sauce do the heavy lifting for you. It pulls a menu together and adds instant “wow” without piling on more work. Barra Burgers sing with red capsicum dip while Chilli Jam gives sticky-spicy magic to Party Pies and Sausage Rolls. Diana Chan’s Super Sauce brightens up BBQ Pork Dumplings, Asian Barra and FireCracker Eggs. No secrets here, it’s all in the sauce!

Barra Burgers

Light, juicy and perfectly crisped, these barra burgers are fast to make, easy to share and a guaranteed crowd-pleaser for a relaxed summer lunch or dinner. Hot tip: Ask your fishmonger to fillet the fish for you — this will become the patties of the burgers!

Serves: 8–10, depending on the size of the barramundi

• Jolly Good Salt (see page 25)
• 1 large Australian Farmed Barramundi, skin on, filleted into 7cm squares
• 2 tbsp FLORA Block Salted
• 1 lemon, sliced in half

To Serve

• Dinner rolls or bread baps (a small roll)
• 200g Black Swan Favourites Spicy Capsicum Dip
• ½ red onion, thinly sliced into rings
• ½ continental cucumber, thinly sliced

1.  Generously salt the skin side of the barramundi.
2. Heat a large frying pan over high heat and melt the FLORA Block Salted.
3. Place the barramundi fillets in the pan, skin side down. Cook for approx. 2 mins or until the skin starts to crisp.
4. Flip the fillets and cook for another 2 mins. Remove from the pan and finish with a generous squeeze of lemon juice.
5. Toast the buns if desired.
6. Build the burgers! Spread Black Swan Favourites Spicy Red Capsicum Dip on both the top and bottom of each bun. Place the cooked barramundi on the bun and top with red onion and cucumber.
7. Serve and enjoy!

Party Pies with Chilli Jam

Pull this winner together in just 20 minutes. The Puopolo artisan salami brings an extra layer of wow and crunch to Patties Party Pies and Sausage Rolls. I love using the chilli jam on just about everything.

Serves: 4–6

• 1 tbsp oil
• 2 brown onions, finely diced
• 2 tbsp Gourmet Garden Garlic
• Cold Blended Paste
• 1 tsp Gourmet Garden Chilli
• Cold Blended Paste
• 2 tbsp Diana Chan’s Super Sauce (see page 21)
• ½ cup water
• 80mL white-wine vinegar
• 1 tsp fish sauce (optional)
• 50g muscovado sugar
• 50g tomato sauce
• Patties Party Pies Meat (12 Pack)
• Patties Party Sausage Rolls (12 Pack)
• Puopolo Cacciatore Mild Salami, thinly sliced
• Dill sprigs, to garnish

1. Preheat the Falcon Classic FX Induction range cooker oven to 175°C.
2. In a GreenPan Padova frying pan, heat the oil, then gently sweat onions for approximately. 5 mins.
3. Add the Gourmet Garden Garlic Paste and Gourmet Garden Chilli Paste and fry until fragrant, approx. 2 mins.
4. Add Diana Chan’s Super Sauce, water, vinegar, fish sauce, sugar and tomato sauce. Mix well. Bring to the boil and then simmer for at least 45 mins until the sauce becomes thick and jammy.
5. Let cool and spoon into a cute jar to keep.
6. Line a GreenPan Reserve cookie tray with GLAD Bake & Cooking® Paper and weigh it down with knives on each side to stop it flapping around in the Falcon oven.
7. Place the Patties Party Pies and Patties Sausage Rolls on the tray. Bake for approx. 20 mins if frozen or 10 mins if thawed.
8. With 5 mins to go, place a slice of Puopolo Cacciatore Mild Salami on top of each pie or roll so the salami melts and crisps up.
9. Remove Patties Party Pies and Patties Sausage Rolls from the Falcon oven.
10. Serve with a generous dollop of chilli jam on top and a small sprig of dill for garnish. So FANCY!

Non-Alcoholic Wine Pairing with Edenvale Wines

More and more people are choosing to sip smarter, whether it’s for wellness, balance or simply the joy of staying sharp while still clinking glasses. Now, alcohol-free wine lets you savour all the nuances of a great wine. Crafted in the heart of the Murray-Darling, one of Australia’s most abundant wine regions, Edenvale uses cutting-edge de-alcoholisation technology. Edenvale carefully removes the alcohol while keeping all the varietal character you love — the texture, the aroma, the complexity. From crisp Sauvignon Blanc to bold Shiraz, from elegant Pinot Noir to sparkling Rosé, each drop still sings of the vineyard, just without the fuzz the next day. Finally, you can enjoy your favourite wine moments — the swirl, the sip and the food pairing — with a clear head and zero compromise on flavour. Pair Edenvale’s alcohol-removed wines with platters, long lunches and evenings of celebration and skip the hangover.

Diana Chan’s Super Sauce

Vegan | Gluten Free

This sauce is a perfect example of a true flavour booster that elevates every dish and is definitely one to save. Double the recipe if you love sauce!

Makes: approx. 1 cup

• 4 tbsp light soy sauce
• 2 tbsp tahini
• 2 tbsp chilli oil
• 2 tbsp Chinkiang vinegar (or 2 tbsp rice vinegar)
• 1 tbsp sesame oil
• 2 tsp sugar
• 1 tbsp Gourmet Garden Garlic
• Cold Blended Paste
• 1 tbsp Gourmet Garden
• Ginger Cold Blended Paste
• 1 tsp ground Sichuan peppercorns

1. In a small bowl, whisk all ingredients together until smooth.
2. Set aside ½ cup to use with Party Pies and Chilli Jam (see page 19), covering with GLAD Wrap® to seal in freshness.

Asian-Style Barra

Gluten Free | Dairy Free

Serves: 4

• 2 Australian Farmed Barramundi fi llets, approx. 750g, skin off
• ½ cup Diana Chan’s Super Sauce
• 2 spring onions, finely sliced
• Lime wedges

Marinade

• 1 tsp Gourmet Garden Lemongrass Cold Blended Paste
• 1 tsp Gourmet Garden Ginger Cold Blended Paste
• 1 tsp Gourmet Garden Coriander Cold Blended Paste
• 1 tsp Gourmet Garden Garlic Cold Blended Paste
• ½ tsp Gourmet Garden Chilli Cold Blended Paste
• 1 tsp fish sauce

1. Preheat the Falcon Classic FX Induction range cooker to 180°C.
2. Combine all the marinade ingredients in a bowl.
3. If the Australian Farmed Barramundi fillet has its skin on, using a sharp knife, make approx. 5 slits in the skin. Skip this step if the skin is off.
4. Smear the marinade all over the fish.
5. Place a 30cm sheet of GLAD Aluminium Foil on the bench and lay a sheet of GLAD Bake & Cooking® Paper on top. Place the barramundi on the baking paper. Wrap it first in the paper and then in the foil. Place the parcel into a GreenPan Roasting Pan.
6. Bake in the Falcon oven for approx. 30 mins. It will be ready when the steam is fragrant with the herbs.
7. Carefully open the parcel — the steam might burn.
8. Transfer the barramundi to a Cashmere Oval Platter by
9. Maxwell & Williams. Lightly score the flesh with a sharp knife to make it easy for guests to flake and serve themselves.
10. Garnish with Diana Chan’s Super Sauce, spring onions and lime wedges.

BBQ Pork Dumplings with Diana Chan’s Super Sauce

Dairy Free

Golden Wok dumplings can be cooked in a variety of ways, including pan-frying, steaming, microwaving and air-frying. Pan-frying is my favourite method for crispy results. Topped with Diana Chan’s Super Sauce, it makes a meal or a perfect side dish.

Serves: 4 as a side, 1 as a main

• 1 tbsp oil
• 1 pack Golden Wok Diana Chan’s
• BBQ Pork Dumplings, approx. 9 pieces
• ½ cup water
• ½ cup Diana Chan’s Super Sauce
• 2 spring onions, finely sliced
• 2 tsp sesame seeds

1. Heat the oil in a non-stick GreenPan Padova Saucepan over medium heat.
2. Add frozen Golden Wok Diana Chan’s BBQ Pork Dumplings and sear for 2 mins until the base is golden brown.
3. Add water, cover the pan and simmer for 4–6 minutes until the water evaporates.
4. Serve with Diana Chan’s Super Sauce, spring onions and sesame seeds.

Firecracker Eggs

Vegetarian| Gluten Free | Dairy Free

Serves: 2–4

• 12 eggs
• 4 tbsp Diana Chan’s Super Sauce
• 2 tsp sesame seeds
• 1 tsp Gourmet Garden Lightly Dried Chives
• 2 spring onions, finely sliced

1. In a GreenPan Padova large saucepan, boil the eggs for 7 mins.
2. Place cooked eggs directly into cold water and leave to chill.
3. Once cold, peel and cut in half.
4. Drizzle with Diana Chan’s Super Sauce generously.
5. Garnish with sesame seeds, Gourmet Garden Lightly Dried Chives and spring onions