Our flexible Loyalty Pack includes the next four SSS@Home recipe kits, with step-by-step video, all the ingredients you need to create a generous meal for 2 people, plus detailed printed recipes. Also, if you order a Loyalty Pack this month you'll receive a gift of some of our favourite Asian staples to give your curries and stir-fries an authentic flavour. The MegaChef range of fish and oyster sauces are superior to any others we’ve tasted, as are Ayam’s curry pastes, satay sauce and nasi goreng paste. This month’s loyalty gift is a pack of 10 of our favourite Asian staples valued at over $30.
Here’s what we have planned:
- 27 November: This week we’ll be cooking a family favourite with the wonderful Palisa Anderson, whose debut TV series, Water Heart Food, starts on SBS this Sunday. Palisa grew up in her family’s Chat Thai restaurants and is sharing her recipe for stir-fried prawns with glass noodles and ginger with us. There’s a big salad with miso vinaigrette alongside, and some of the ingredients are coming direct from Palisa’s organic Boon Luck Farm near Byron Bay.
- 4 December: Celebrate summer with an Aussie icon: beer-battered flathead (Australia’s best fish for deep-frying!). Ours are rock flathead from award-winning fisherman Bruce Collis, who previously only sold to chefs like Neil Perry and Josh Niland … making this one extraordinary fish supper! We know you’ll love our batter recipe and making your own mayonnaise and tartare sauce. Due to RSA laws we can’t send you beer, so we’re packing soda water (which works identically), but suggest you grab a bottle of your favourite lager.
- 11 December: We love every dish that Spice Temple Exec Chef, Andy Evans, has ever cooked us! With festive entertaining season in full swing, this week we’ll be making his Smoked Ocean Trout & Green Mango Salad and Steamed Rice Rolls with Prawn & Fungi - they’re easy, impressive, delicious and ideal for sharing. They’re easily doubled or tripled to feed a crowd, and leftovers (if there are any!) taste just as great the next day. So you can prepare ahead, pop everything on the table, pour a drink and join the party! You might want to add a green mango shredder to this order.
- 18 December: This week we’re off to Spain, where clams and chorizo are a classic combo. This recipe is so easy, you’ll have it on the table quicker than takeaway … and so delicious your family and friends will be begging for seconds (and the recipe)! To serve alongside, or snack on with a pre-dinner drink, there’s pimentos de padrón. The darling of many fancy restaurants, these plump little Spanish peppers are perfect for getting any gathering off to a great start (there’s crusty bread to soak up all the juices too)! Let your tastebuds take you on a mini Spanish holiday?