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Luke Nguyen’s XO Chilli Sauce

To celebrate Chinese new year we’re making chef and restaurateur, Luke Nguygen’s X.O Chilli Sauce! What is XO sauce you might ask? This tasty seafood sauce is more than just a ‘chilli sauce’ with it’s list of luxury ingredients including dried scallops, squid and shrimp it sure packs a punch! XO sauce works great with seafood, […]

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Anthony Puharich’s Christmas Ham

Anthony Puharich tells us how to prepare the perfect Christmas Ham.

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INGREDIENTS 180 g dried figs, chopped 130 g seedless raisins 50 g dried apricots, chopped 75 g mixed peel 90 g brown sugar 180 g beef suet, grated 100 g plain flour 90 g dried breadcrumbs grated zest and juice of 1 orange grated zest and juice of 1 lemon 1 vanilla bean, sliced open, […]

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Maggie Beer’s Roast Turkey with Prune & Orange Stuffing and Cumberland Sauce

As featured in Maggie’s Christmas INGREDIENTS 6kg corn fed, free range turkey 1 tsp plain flour 50g unsalted butter Prune & Orange Stuffing 2/3 cup Extra Virgin Olive Oil 100g onion roughly chopped 2 Tbsp flat-leaf parsley finely chopped 1 Tbsp rosemary finely chopped 3 Tbsp lemon thyme finely chopped 4 cups breadcrumbs loosely packed […]

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Matt Moran’s baked Christmas ham with maple syrup and clove glaze

Ingredients 1 leg good quality ham cloves, whole 1 cup brown sugar 2 teaspoon dried mustard ¼ cup cider vinegar ¼ cup maple syrup   Method Preheat the oven to 180ºC Remove the skin from the ham leaving the fat on. Score the fat with a knife in a criss cross pattern and then place […]

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A Chefs Christmas

We caught up with our chefs from this years shows and found out what they’ll be eating and drinking on the big day and who they’ll be spending it with.   MAGGIE BEER What will you be eating and drinking this Christmas Day? It’s always traditional for own family. We have a big feast where all […]

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Meet Chef Pierre-Marie Leprince

Director of Guest Culinary Experience at Princess Cruises Chef Pierre-Marie Leprince knows a thing or two about cooking. We found out how he creates his delicious menus and puts them together at sea! How many dishes go through your ships in a year/day/month? I’m not sure how you define dishes, but we basically serve three meals […]

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Colin Fassnidge’s Slow Roast Pork Shoulder

Ingredients 1 pork shoulder 100g butter 1 cinnamon quill 2 star anise Bunch sage Salt and pepper   Method Place two long lengths of foil on top of one another. In the middle place 1 cinnamon quill, 2 star anise, 3 garlic cloves, 100g butter, sage leaves. Turn the shoulder over and season the bottom […]

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