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    You are in: Home / Cookbooks / ZWT8 Diners, Winers and Chives Australia/New Zealand Cookbook #1
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    25 recipes in

    ZWT8 Diners, Winers and Chives Australia/New Zealand Cookbook #1

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    Here is a recipe to try with those delicious homegrown tomatoes. Provolone cheese is also good with this.

    Recipe #242319

    This is a very plain and simple asparagus soup that anyone can make.

    Recipe #370648

    Instruction for preparing an assortment of kebabs, both meat and vegetable. Lemon Marinade (Recipe #374081) is prepared for chicken, pork, and seafood. Balsamic Marinade (Recipe #374082) is prepared for beef, lamb, and vegetables. Marinating times will vary. All can be prepared (skewered) the day before. Makes 4 servings of EACH.

    Recipe #385538

    This BBQ sauce is ready in just 20 minutes.

    Recipe #484256

    Meat pies have a long and iconic history in Australia and also New Zealand. This recipe is for a bacon and egg pie traditionally eaten for breakfast but is good anytime, especially when Australian Rules football is on the telly.

    Recipe #482607

    An easy candy recipe from New Zealand. You don't need a candy thermometer for this one. Just make sure you have the ingredients nearby so that making this chocolate candy is a snap. You Confectioner, You.

    Recipe #371044

    An Aussie treat. Biscuits are the Australian term for cookies. This needs to refrigerate for a couple of hours.

    Recipe #484102

    Dried fruit provides rich, concentrated cherry flavor, a contrast to the tart frozen cherries. The white, creamy chocolate topping drizzles the pies with sweetness. Recipe is from Cooking Light. Prep time does not inlude chilling and freezing times.

    Recipe #414336

    Found at football matches and many Aussie fish-and-chip shops, the Chiko is basically a Chinese egg roll, only upgraded so that it’s large enough to serve as a whole meal. This recipe makes a lighter and smaller version without the egg pastry shell. The spices are as close as I can come to the original so feel free to make suggestions once you have tried these.

    Recipe #482603

    This makes a delicious breakfast for company. Recipe is from Pillsbury.

    Recipe #357692

    You can use either bay scallops or sea scallops for this recipe. They are served in a rich and creamy garlic sauce. Serve over rice pilaf. This recipe comes from Western Fisheries in Western Australia.

    Recipe #483014

    Salmon fillets are marinated for 30 minutes, grilled, then served with a fresh salsa made with kiwi, cilantro, and fresh lime. Steamed asparagus make a delicious and healthy side dish.

    Recipe #422564

    One of our family favorites for the ice cream machine. Prep time does not include the time for freezing.

    Recipe #359222

    Rock cakes are one of the oldest known New Zealand recipes that have been written down. They date back to 1861 and were enjoyed at tea time by the original English settlers.

    Recipe #370722

    New Zealand's version of Trail Mix to take along on a long "tramp". Easy and good for you.

    Recipe #370813

    This recipe can be made with whole red snapper or with fillets. The skeletons are cooked to make fish sauce or use store bought.

    Recipe #370852

    This recipe updates Peach Melba in a modern way - with a caramel sauce.

    Recipe #483951

    This is sort of an European version of the spicy oil, read: Not as Hot! It will still give a kick to whatever you put it on. It's good for drizzling on pizza, over vegetables, grilled meats or fish, or even drizzled on fresh bread. Sometimes it is made with the very hot bird chilies or Thai chilies. This version uses dried so that it lasts for months.

    Recipe #469679

    This recipe comes from New Zealand and is essentially small sweetened drop biscuits with raspberry jam or preserves. A sprinkling of confectioner's sugar makes them irresistable.

    Recipe #370683

    This is appetizer/snack is very popular in Australia. It was introduced there by English settlers. I know you will be tempted to jazz these up with herbs or onion, well go right ahead! Sometimes simple is better, though. The original recipe calls for shortcrust pastry, but I use frozen puff pastry for ease.

    Recipe #429522

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