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Recipes (Most Recent)

Pan Seared Sturgeon in Pernod Cream with Citrus and Fennel Salad

Serves: 4 Ingredients Sturgeon in Pernod Cream 2 lbs (900 g) Sturgeon loin, cut into 2-inch (5 cm) cubes 1 Tbsp (15 ml) Canola oil 1 Medium-sized shallot, finely diced 2 cloves Garlic, finely diced 1 Lemon, juice only 100 ml Pernod liqueur 2/3 cup (150 ml) Heavy cream Salt and pepper to taste 1 […]

Cajun Prawns with Lime Butter Sauce

Serves 4 Ingredients Cajun Prawns 24  (10/12 count) Tiger prawns, deveined, shells removed 2 Tbsp (30 ml) Paprika ½ Tbsp (7.5 ml) Garlic powder 1 tsp Chilli flakes 1 Tbsp (15 ml) Chilli powder 1 tsp (5 ml) Cumin 1 tsp (5 ml) Brown sugar 1 tsp (5 ml) Canola oil Fresh cilantro for garnish […]

Prawn Linguine with Tomato Red Wine Sauce

Serves: 4 Ingredients 24 Jumbo prawns (or shrimp) with shell on 1 large Onion, diced 6 Cloves garlic, peeled and diced 3 Tbsp (45 ml) Olive oil 1 cup (250 ml) Red wine, bold 1 L (4 cups) Pureed plum tomatoes 1 Basil leaf 2 Tbsp (30 ml)Canola oil ¼ cup (60 ml) Cold, cubed, […]

Rosé Sabayon with Caviar and Whipped Cream

Serves: 6 Ingredients 8 Eggs at room temperature 6 Tbsp (90 ml) White sugar 1 ½ cups (350 ml) Sparkling rosé ¾ cup (180 ml) Cold 35% whipping cream 30g tin of sustainable Sturgeon caviar Mint sprigs for garnish Method Prepare a double boiler – a metal or glass bowl over a pot of simmering […]

Chicken Bone Broth

What’s one of the healthiest things you can ever make? Bone broth. And Pete explores it to the fullest. From Chicken Soup with naturopath Anthia Koullouros, to Katsuo Dashi with San Francisco’s Cortney Burns, to Wes Carr and Charlotte Gregg’s Baby Liver Paté. Guests include Sally Fallon from the Weston Price Foundation. Tip Farm-raised, free-range […]

Pork goulash with cauliflower rice

Goulash was one of my mom’s regular dinners when I was growing up, and I loved it. I now like to serve it with cauliflower rice, which has a similar texture to rice but a much lower GI. Contrary to popular belief, a true goulash doesn’t contain any soured cream, making for a much healthier […]

Creamy Dill Mussels with Sour Cream and Chive Fries

Serves: 4 Difficulty: Easy Ingredients Chive Fries 2 Russet Potatoes, peeled, cleaned, and cut 2 Tbsp (30 ml) Freeze-Dried Chives Salt 2 Tbsp (30 ml) Sour Cream 2 Tbsp (30 ml) Extra-Virgin Olive Oil Garlic, chopped Dill Mussels: 2 Tbsp (30 ml) Olive oil 1 Leek, diced ½ tsp (2.5 ml) Chilli flakes 3 Garlic […]

Sake and Lemongrass-Steamed Mussels with Noodles and Peanut Vinaigrette

Serves: 4 Difficulty: Ingredients Sake Lemongrass Mussels: 2 lb (900 g) Fresh mussels 2 cups Cooked rice noodles Canola oil 1 stalk lemongrass, thinly chopped Salt 1 Onion, chopped 2 Cloves garlic, minced 1 ½ cups (375 ml) Sake Green onion (for garnish) Lime, juice only (for garnish) Peanut Vinaigrette: 3 Tbsp (45ml) Ginger, chopped […]

Pan Seared Mackerel with Pistachio Pesto

Serves: 4 Difficulty: Easy Ingredients 4 Mackerel fillets, 4 oz (110 g) each, skin on, bones removed 2 Tbsp (30 ml) Canola oil, for searing fish Salt to taste 3 Tbsp (45ml) Panko 4 Tbsp (60 ml) Parmesan Pesto: ½ cup (120 ml) Pistachios, shells removed 1 cup (250 ml) Basil leaves, well packed 1 […]

Escabèche Mackerel with Roasted Vegetable Salad

Serves: 4 Difficulty: Normal Ingredients Mackerel 1 lb (450 g) Mackerel fillets, skin on, bones removed 1 cup of Flour for dredging 2 -4 Tbsp (30-60g) Butter Salt to taste ½ cup (120 ml) White wine vinegar 1 tsp Cumin seeds 3-5 Ice Cubes 2 Tbsp (30ml) Olive Oil 1 Large Vidalia onion, thinly sliced […]

Kale Caesar Salad

Pete visits an organic Kale farm for a chat with Australian Organic’s Andrew Monk, in an all-vegetarian episode. Meals include Kale Caesar Salad, Raw Slaw with Homemade Mayo, Cauliflower Tabouli, and Luke Hine’s Paleo Parfait. Serves: 4 Ingredients 6–8 rashers of bacon 4 eggs 1 bunch (about 300 g) of kale, thinly sliced juice of […]

Beef Kofta Curry

 Neven’s guest this week is Tommy Bowe, one of Ireland’s leading national and international rugby players. From the Six Nations to the Rugby World Cup, Tommy plays at the highest level and eating healthily is essential. Neven shows Tommy how to cook a nutritious Beef Tagine and learns all about his extraordinary sporting career. These […]

Jerk Lobster Tails with Grilled Pineapple Salsa

Serves: 2 Ingredients 2x tails from 1 ½ lb (680 g) Lobster, halved lengthwise Grilled Pineapple salsa 2-inch (5 cm) Slices fresh pineapple 1/3 cup (75 ml) Red onion 1 Tbsp (15 ml) Lime juice 1 ½ tsp (7.5 ml) Olive oil 1 Red bell pepper, diced ¼ tsp (1 ml) Salt Jerk Sauce 1-inch […]

Lobster Curry

Serves:4 Difficulty: Normal Ingredients 4 Atlantic Lobsters, 1 lb (450 g) each, live (or buy pre-steamed from a fish monger) Canola oil 2 Kaffir lime leaves 1 cup (250 ml) Onion 3 Cloves garlic 2 inch (2.5 cm) Piece ginger, diced Salt Pinch cumin seeds 1 Cinnamon stick 1 Clove ¼ tsp (1 ml) Chilli […]

Moroccan Butter-Poached Halibut with couscous

Serves: 4 Difficulty: Easy Ingredients Four 4-5 oz Pieces of halibut Salt to taste Oil for searing Lime juice to taste Moroccan Butter: 1 Tbsp (15ml) Canola oil ½ a medium onion, chopped 2 Garlic cloves, coarsely chopped 1 Tbsp (30 ml) Sweet paprika 2 tsp (10ml) cumin seeds or ground cumin Pinch of Cayenne […]

Piri Piri Halibut with Mint Pea

Serves:4 Difficulty: Easy Ingredients Piri Piri Halibut Four 4-6 oz Pieces of halibut 1 Tbsp (15 ml) Chopped parsley 1 Scotch bonnet chilli, deseeded and finely chopped (keep the seeds in if you want the extra heat) 4 Garlic cloves, chopped 6 Tbsp (90 ml) Grapeseed oil (or other neutral oil) ¼ tsp (1 ml) […]

Lazy Man’s Lamb Shoulder

Pete heads to Tasmania to see how Cape Grim beef gets its international reputation. The answer? Rich, lush grasslands. Not content with just the standard cuts, Pete and fellow chef, Gavin Baker, explore the most nutritionally dense offal. Guests include author, Neil Mann. Meals include Duck Egg with Bone Marrow and Asparagus, Beef Heart with […]

Miso Grilled Hake

The true flavour for this dish comes from the white miso paste, which is available in good delis and Asian stores. Also known as sweet or mellow miso, white miso is fermented for a shorter time and is lower in salt than the darker varieties. It has a milder, more delicate flavour, making it the […]

Taj and Johnny’s Fish and Chips

Pete takes you through the big ideas, the whys and wherefores of the Paleo Way. How did what we ate affect how we evolved? And, most importantly, how do we translate that into the 21st Century kitchen? Meals include Mum’s Bolognese with zucchini “pasta,” Coconut Curry with guest chef, Seamus Mullen, and Paleo Fish and […]

Lamb Fillet with Blue Cheese and Mint Dressing

This lamb salad is packed full of strong flavours. Don’t be tempted to overcook the lamb – it’s best served rare. This would  be lovely served with couscous or tricolour quinoa, but it should be satisfying served just as it is. Serves: 4 Ingredients 4 x 150g (5oz) lamb fillets, well trimmed and any excess […]

Cashew Nut Chicken

This delicious salad is packed full of goodness. It can be served simple and rustic, or for a more formal occasion you can spoon the mango salsa into 10cm (4in) chef’s rings set on plates. Arrange the crispy cashew nut chicken in the middle and garnish with a small mound of dressed baby salad leaves. […]

Butter Bean and Bacon Soup

This soup might sound like an unusual combination of ingredients, but it has a lovely spicy kick that complements the sweetness of the carrots. The addition of a small amount of bacon goes a long way in the flavour stakes and blitzing the butter beans gives a fantastic velvety finish. Serves: 6 Ingredients 1 tbsp […]

Pine Nut Pesto Scallops with Apple Celery Slaw

Serves: 4-6 Difficulty: normal Ingredients Scallops: 24 large sea scallops, muscles removed Canola oil for searing Pine Nut Pesto: 2 cups (500 ml) Packed fresh basil leaves 2 Tbsp (30 ml) Freshly grated parmesan cheese 1 Clove garlic, peeled 2 Tbsp (30 ml) Pine nuts, toasted 1⁄2 cup (120 ml) Extra-virgin olive oil Salt Apple […]

Pan-seared Scallops with Peanut Sauce Noodles

Serves: 2-4 Difficulty: Normal Ingredients 8-10 large Sea scallops Canola oil for searing 2 Tbsp (30g) butter, cold unsalted 4 Green onion, thinly sliced 2 Radish, thinly sliced 4 Tbsp (60 ml) dry-roasted peanuts 1 Lemon, juice only Peanut Sauce Noodles: 1 Tbsp (15ml) Canola Oil 1 Clove garlic, minced 1 Tbsp (15 ml) Fresh […]

Swordfish with Orange Herbed Almond Compound Butter and Candied Yam Coins

Serves:4 Ingredients Grilled Swordfish 4 pieces Swordfish, (4-5 oz each) Oil Salt and pepper Almond Compound Butter 4 Tbsp (1/4 cup) Almonds, sliced ½ lb (113 g) unsalted butter, softened to room temperature 2 Oranges zested 1 Clove Garlic, grated 3 Tbsp (45ml) Parsley, chopped 1 Tbsp (15ml) Paprika Salt to taste Sugar Yams 1 […]

Macadamia Nut-Crusted Swordfish with Mango Salsa

Serves: 4 Ingredients Crusted Swordfish Four 6 oz (170 g) Swordfish fillets ¼ cup (60 ml) Macadamia nuts 1 tsp (5 ml) Orange zest ¼ cup (60 ml) Panko flakes (Japanese breadcrumbs) Salt and pepper 2 Tbsp (30ml) Olive oil (for drizzling fish) 1 Tbsp (15ml) Canola oil (for pan) ½ cup (113 g) Unsalted […]

Broiled Clams with Clam and White Wine Risotto

Serves: 4 Ingredients White Wine Bacon Risotto: ¼ lb (113 g) Bacon 3 cups (24 oz) Bottled clam juice (can add more if rice needs it) 3 cups (750ml) Water/stock (can add more if rice needs it) 1 Onion, chopped 3 Cloves garlic, minced 1/4 tsp (1 ml) Salt, more if needed 2 cups (500 […]

Beer Steamed Clams and Grilled Gözleme

Serves: 2-4 Clams: 1 cup (250 ml) Olive oil 6 Cloves garlic, minced 2 Red onions, chopped fine 8 dozen Small Manila clams, well-scrubbed Butter 2 Tbsp (30 ml) Freshly-ground black pepper 2 cans beer (your choice) Kronenberg Blanc or Hoegaarden Fresh parsley, chopped Gözleme: 200 g Natural yogurt 1 Pinch salt 250 g Self-rising […]

Champagne Poached Monkfish with Prosciutto Vinaigrette & Garlic Cauliflower Purée

Serves: 2 Difficulty: Normal Ingredients Poached Monkfish 2 (6 oz) Monkfish fillets, skin removed ½ Fennel bulb, sliced thinly 4 cups (945 ml) Brut Champagne 1 tsp (5 ml) Salt Prosciutto Vinaigrette 1 Tbsp (15ml) canola oil 2 oz (60 g) Domestic prosciutto, chopped 1 med Shallot, diced Black pepper to taste 1 ½ Tbsp […]

Beer Battered Monkfish with Lemon Garlic Mayo

Serves:4 Ingredients 10 – 15 (2oz) Pieces of monkfish 2 Eggs 1 bottle (340ml) of Lager beer ½ tsp (2.5 ml) Baking soda ½ tsp (2.5 ml) Baking powder 1 tsp (5 ml) Turmeric 1 tsp (5 ml) Salt Pepper 1 cup (230 g() Flour 2 litres Vegetable oil for frying Lemon Garlic Mayonnaise 3 […]

Recipes from all the TV-Shows on The Home Channel.