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Fettuccine with Cheese and Pepper

Fettuccine with Cheese and Pepper

Serves: 4


1pkt Otway Pasta Company Fresh Fettuccine – 400g

150g Freshly grated parmesan

50g Butter

5g Sieved freshly cracked black pepper (about 8g unsieved)

Salt taste


Put a large pot of water on to boil and frying pan on medium heat

Add the cracked black pepper to the frying pan, toast for 1-2 minutes

Once the pepper is toasted add the fettuccine to the boiling water and set

timer for 3 minutes

Add the butter and gently melt. Once melted add about 1 cup of the pasta water

Turn the heat off, and let cool for 1 minute
Add cheese and gently stir. Add the cooked fettuccine to the cheese sauce. Continue to stir until sauce has thickened and the cheese has melted.

Serve and enjoy


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Pan Fried Salmon

Pan Fried Salmon


  • 250gm salmon filet
  • 1 tablespoon rosemary, chopped
  • Salt and pepper to taste



1.    With the skin side facing out, score the skin crosswise in parallel lines to about halfway deep in the filet.  Scoring the salmon filet prevents it from curling while cooking, ensuring it’s cooked nice and evenly.

2.    Open each score and sprinkle salt and rosemary into the cut. Glaze the top of the salmon filet with olive oil.

3.    Heat oil in a heavy skillet over medium heat.  Add salmon, skin side down, as soon as the oil begins to lightly smoke. Keep your fingers on top of the salmon filet for a bit to keep it nice and flat.  Watch the side of the piece of salmon for colour changes. When 2/3 of the salmon has turned opaque, flip it to the other side and cook until it’s done.

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Check Out These Hearty, Meaty and Satisfying Meal Ideas Perfect to Welcome the Spring Season

Check Out These Hearty, Meaty and Satisfying Meal Ideas Perfect to Welcome the Spring Season

There are countless brilliant new recipes that are seasonal during Spring in Australia. Spring is a definitive season for new produce. Splendid and reviving, these dishes will stir your taste buds after winter’s substantial meals. Dark meat, poultry, in-season spices, greens, vegetables, and organic products all sparkle in these amazing ideas. Your weeknight supper revolution will profit from the expansion of meals. While any springtime occasion that you host will leave visitors humming when you have the accompanying meal ideas.

Lamb and Fresh Mint Curry

These lamb curries pull no punches. Simmered in a powerful blend of spices, the result is rich, thick and comforting bowls of curry, with a side of rice or bread the ideal medium to convey the flavours. There’s a lamb shoulder and chickpea curry heaving with garam masala, cloves and cardamom, with a lick of buttermilk for additional oomph; while the lamb-neck korma comes thick with ground almonds and ground coconut. For a lighter-style curry, give the dry lamb and eggplant a spin – there’s gentle astringency from tomatoes and tamarind to balance out the glow of the spices.

Fiery Lamb Shank Casserole

There is little distinction between a casserole and a stew. A purist would say that a casserole goes in the broiler, heating the dish from all directions, while a stew goes on the stovetop and is warmed from the base. Another point of contrast is a casserole is the name of the pot used for cooking. It has gotten referred to as the cooking technique as well. The two, nonetheless, are relatively interchangeable as the outcome is practically the same. Whatever you call them, one thing is certain; These dishes are favourites for cold winter months.

Lamb can so frequently be expensive, however, if you look for a shoulder, you might be surprised at how modest they are. A shoulder of lamb, in any case, must be cooked for a long time to allow the meat to soften. You will not be disappointed in this super-slow shoulder of lamb casserole.

Beef Osso Bucco

In the chilly winters of northern Italy, in the dairy land of Lombardy, osso bucco was conceived. Like numerous things Italian, it sprang from both logic and hunger.  Male calves brought into the world in the dairies, having no potential for future milking, were slaughtered for meat before being weaned off their mothers’ milk. This pale, rosy meat was sold by farmers as a delicacy, with the flavourful “lesser cuts” regularly kept at home for generous winter suppers.

Osso bucco, literally meaning “hole in the bone,” is a crosscut shank of veal, with the meat surrounding the bone in the middle. At the point when slowly braised it becomes as delicate as meat can be, with a soft, silky surface and a rich, delicious sauce. At that point, of course, there’s the best piece of all: the bonus of velvety, melt-in-your-mouth marrow from inside the bone.

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